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Thursday, August 24

Triple strawberry shortcakes

Active: 1 hour; Total: 2 hours; Serves: 6

Flour, all-purpose

2 cups

Strawberries, freeze-dried 

½ cup +
¼ cup

Sugar, granulated

¼ cup +
¼ cup +

Baking powder

1 tablespoon

Salt, kosher

½ teaspoon

Butter, unsalted, cold, cut into small pieces

6 tablespoons

Cream, heavy

¾ cup +
1 cup

Egg

1 large

Strawberries, hulled and halved or quartered

1 ¾ pounds

Lemon juice

½ lemon

Sugar, confectioners’

¼ cup

Vanilla extract

1 teaspoon

  1. Line a baking sheet with parchment paper. 
  2. Pulse the flour, ½-cup freeze-dried strawberries, ¼-cup granulated sugar, baking powder, and salt in a food processor until the strawberries are crushed. 
  3. Add the butter, and pulse until it is pea-sized pieces. 
  4. In a small bowl, whisk together ¾-cup cream and an egg. 
  5. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse into the dough comes together. 
  6. Transfer to a medium bowl, and kneed three or four times. 
  7. Scoop six balls of the dough (about ½ cup each) onto the baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. 
  8. Refrigerate until firm, about 30 minutes. 
  9. Preheat the oven to 400°F. 
  10. Lightly brush each ball of dough with cream, and sprinkle with granulated sugar. 
  11. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. 
  12. Let cool 10 minutes on the baking sheet, then transfer the shortcakes to a rack to cool completely. 
  13. Meanwhile, puree 2-cups strawberries in a blender until smooth (you should have about 1 cup puree). 
  14. Toss the remaining 4-cups strawberries with ½-cup strawberry sauce, ¼-cup granulated sugar, and lemon juice; cover and refrigerate until ready to use. 
  15. Crush or finely chop ¼-cup freeze-dried strawberries until powdery; transfer to a large bowl and add 1-cup cream and ¼-cup confectioners’ sugar. 
  16. Beat with a mixer on medium-high speed until stiff peaks form. 
  17. Add the vanilla, and beat until combined. 
  18. Gently fold in the remaining ½-cup strawberry sauce; refrigerate until ready to use. 
  19. Split each shortcake and fill with the strawberry mixture and strawberry whipped cream. 
Recipe from Food Network Magazine.

Chicken, zucchini & corn enchiladas

Active: 25 minutes; Total: 55 minutes; Serves: 8

Tomatoes, crushed

28 ounces

Onions, white, diced; divided

2 large

Garlic

2 cloves

Chile pepper, dried, chipotle or ancho

1

Chili powder

1 ½ tablespoons

Oregano, dried (preferably Mexican)

1 ½ tablespoons

Cumin, ground

1 ½ teaspoons

Salt

½ teaspoon

Tortillas, corn

16

Zucchini, diced

2 cups

Corn kernels

2 cups

Cheese, cheddar, shredded

2 cups

Chicken, rotisserie 

2 cups

  1. Preheat the oven to 425°F. 
  2. Combine the tomatoes, 1-cup onions, garlic, chile, chili powder, oregano, cumin, and salt in a blender; puree until smooth, about 1 minute. 
  3. Spread ½-cup sauce in a 9-by-13-inch baking dish. 
  4. Layer four tortillas over the sauce. 
  5. Top with ½-cup zucchini, ½-cup corn, ½-cup cheese, ½-cup chicken, and ¼-cup onion; repeat the layers twice. 
  6. Top with the remaining tortillas, zucchini, corn, chicken, and onions. 
  7. Spread the remaining sauce on top. 
  8. Coat a large piece of foil with cooking spray, and cover the baking dish tightly; bake the enchiladas for 10 minutes. 
  9. Remove the foil, and sprinkle the remaining ½-cup cheese. 
  10. Continue baking until the cheese is melted and the edges are staring to brown, 15 to 20 minutes longer. 
Recipe from Eating Well

Sunday, May 21

Best banana bread

Active: 20 minutes; Total: 1 hour 30 minutes; Serves: 8 to 10

Butter, unsalted, melted

½ cup

Pecans, toasted, chopped

1 cup

Flour, all-purpose

1 ¾ cup

Sugar, granulated

½ cup

Baking soda

1 teaspoon

Cinnamon, ground

1 teaspoon

Salt, fine

½ teaspoon

Nutmeg, freshly grated

¼ teaspoon

Eggs, lightly beaten

2 large

Buttermilk, sour cream, or yogurt

½ cup

Sugar, brown

½ cup

Vanilla extract

1 teaspoon

Bananas, mashed

1 ½ cups

  1. Preheat the oven to 350°F; lightly butter a 9-by-5-inch loaf pan. 
  2. In a large bowl, whisk together the pecans, flour, granulated sugar, baking soda, cinnamon, salt, and nutmeg. 
  3. In a medium bowl, whisk together the eggs, butter, buttermilk, brown sugar, and vanilla; stir in the bananas. 
  4. Fold the banana mixture into the flour mixture until just combined. 
  5. Pour the batter into the prepared pan, and lightly tap the pan on the counter to evenly distribute the batter. 
  6. Bake until browned and a toothpick inserted into the center comes out clean, about 1 hour. 
  7. Let the bread cool for 10 minutes in the pan on a rack, then turn out onto the rack to cool completely. 
Recipe from Food Network.

Wednesday, April 5

Pork chops with sherry pan sauce

Active: 30 minutes; Total: 1 hour; Serves: 2

Pork chop, center-cut, bone-in, about 1 ¼-inch thick

2

Salt

1 ¾ teaspoons +

Pepper, freshly ground

1 teaspoon +

Oil, grapeseed

1 tablespoon

Shallot, finely chopped

¼ cup

Ras el hanout

1 ½ teaspoons

Sherry, dry

1/3 cup

Orange zest

1 teaspoon

Orange juice

2 cups

Figs, dried, chopped

3 tablespoons

Parsley, chopped

1 tablespoon

  1. Season the pork with salt and pepper. 
  2. Heat the oil in a large skillet over medium-high heat. 
  3. Add the pork chops; cook, flipping often, until well browned and a thermometer inserted into the thickest portion of meat near the bone registers 130°F, about 15 minutes. 
  4. Transfer the chops to a plate, and pour off all but 1 tablespoon drippings, taking care to preserve the browned bits in the skillet. 
  5. Add the shallot over medium-high heat; cook, stirring often, until softened, about 1 minute. 
  6. Add the ras el hanout; cook, stirring constantly, until fragrant, about 10 seconds. 
  7. Add the sherry; simmer, stirring to loosen the browned bits, until the liquid has reduced by half, 1 to 2 minutes. 
  8. Add the orange zest and juice and the figs; cook, stirring occasionally, until the mixture has thickened slightly and reduced to about 1 cup, 3 to 5 minutes. 
  9. Remove from heat, and stir in the parsley; season to taste with salt and pepper. 
Recipe from Food & Wine Annual Cookbook 2023.

Friday, March 31

Chicken tikka meatballs with ginger rice

Active: 20 minutes; Total: 1 hour 25 minutes; Serves: 8

Ginger root, peeled, chunk cut

5-inch piece

Garlic, halved

8 cloves

Oil, canola

1 teaspoon +
1 tablespoon

Rice, long grain, uncooked

1 ½ cup

Water

3 cups

Green onions, sliced

3 +
3

Garam masala, divided

1 tablespoon +
1 ½ teaspoons

Tomatoes, crushed

28 ounces

Cream, heavy whipping

½ cup

Salt, dividied

½ teaspoon +
1 teaspoon

Cilantro leaves, fresh, chopped

1/3 cup +
1/3 cup

Pepper, freshly ground

¼ teaspoon

Chicken, ground

2 pounds

Sour cream

½ cup

Lime juice, fresh

1 tablespoon

Cumin, ground

¼ teaspoon

  1. Preheat the oven to 375°F. 
  2. In a food processor, process the ginger until a paste forms; remove and set aside. 
  3. Repeat with the garlic; remove and set aside. 
  4. In a small saucepan, heat 1-teaspoon oil over medium heat. 
  5. Add the rice and 1-teaspoon ginger paste; cook and stir until the rice is lightly browned, 3 to 4 minutes. 
  6. Stir in the water; bring to a boil. 
  7. Reduce heat; simmer, covered, until the rice is tender, 15 to 20 minutes. 
  8. Meanwhile, in a Dutch oven, heat 1-tablespoon oil over medium heat. 
  9. Add half of the garlic paste and half of the remaining ginger paste; cook and stir until fragrant, about 1 minute. 
  10. Add half of the green onions and 1-tablespoon garam masala; cook and stir 1 minute longer. 
  11. Stir in the tomatoes, cream, and ½-teaspoon salt; heat through (do not allow to boil). 
  12. In a large bowl, combine 1/3-cup cilantro, pepper, and the remaining green onions, ginger and garlic pastes, 1 ½-teaspoons garam masala, and 1-teaspoon salt. 
  13. Add the chicken; mix lightly but thoroughly. 
  14. Shape mixture into 1 ½-inch balls; place meatballs on a greased rack in a 15x10x1-inch baking sheet. 
  15. Bake until browned, about 15 to 20 minutes. 
  16. Transfer the meatballs to the sauce; cook until heated through. 
  17. Stir in remaining cilantro. 
  18. Combine the sour cream, lime juice, cumin, and pinch of salt. 
  19. Fluff the rice with a fork; serve with the meatballs and sauce. 
  20. Drizzle with the sour cream mixture; top with additional cilantro and green onions. 
Recipe from Taste of Home.

Thursday, March 16

Gnocchi with shrimp & asparagus

Active: 20 minutes; Total: 30 minutes; Serves: 4

Olive oil, extra virgin

1 tablespoon +
2 teaspoons

Gnocchi

16 ounces

Shallots, sliced

½ cup

Asparagus, trimmed and cut into thirds

1`bunch

Chicken broth, low-sodium

¾ cup

Shrimp, raw, peeled and deveined, tail left on if desired

1 pound

Pepper, freshly ground

¼ teaspoon

Salt, sea

Pinch

Lemon juice

2 tablespoons

Parmesan, grated

½ cup

  1. Heat the 1-tablespoon oil in a large frying pan over medium heat. 
  2. Add the gnocchi and cook, stirring often, until plumped and golden in spots, about 6 to 10 minutes; transfer to a bowl. 
  3. Add the remaining 2-teaspoons oil and shallots to the pan; cook over medium heat, stirring, until beginning to brown, 1 to 2 minutes. 
  4. Stir in the asparagus and broth. 
  5. Cover and cook until the asparagus is barely tender, 3 to 4 minutes. 
  6. Add the shrimp, pepper, and salt; cover and simmer until the shrimp is pink and cooked through, 3 to 4 minutes. 
  7. Return the gnocchi to the skillet along with the juice, and cook, stirring, until heated through, about 2 minutes. 
  8. Remove from heat, sprinkle with cheese, cover and let stand until the cheese melts, about 2 minutes. 
Recipe from EatingWell.com.