Posts Tagged ‘carrots

14
Dec
08

Tortellini Chicken Soup for the Frozen Minneapolis Soul

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11
Dec
08

Mustard-Thyme Roast Chicken and Sauteed Carrots with Lemon and Marjoram

Recipe Mashups has moved to http://www.recipemashups.com/.  Please click here for a link to the post you were looking for:  Mustard-Thyme Roast Chicken and Sauteed Carrots with Lemon and Marjoram.

26
Nov
08

What to take to Thanksgiving Dinner?

rrv

I’m going to make a couple things to take to my husband’s family’s Thanksgiving celebration.  My job is a side-dish and a dessert.  I picked two things already posted on this blog:  Roasted Root Vegetables and Alayne’s Pumpkin Bars.  Why these recipes?  They’re both easy to scale for a crowd, fairly simple to prepare, tried-and-true recipes (so no ugly surprises the day of the party) and I think both dishes have pretty broad appeal.  Also, I think these items will travel fairly easily in covered dishes. We’ll see how it goes!

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18
Nov
08

Thanksgiving Prequel: Turkey and Cranberry Ravioli with Roasted Root Vegetables

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Turkey and Cranberry Ravioli

Turkey and cranberries sounded so good I just couldn’t wait until Thanksgiving.  This Italian twist on the classic comes from Giada de Laurentiis via the Food Network.

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It was good, a very stick-to-your-ribs meal, but I wish I’d used more cranberries.  The cranberry flavor wasn’t that noticeable.  The gravy makes this a very creamy dish.  The parsley stood out as a fresh note and I would say using fresh parsley is important or you could risk an overly creamy, somewhat bland dish.  I grated a little Romano cheese on top when this was ready to serve.  Also, I was worried about making sure the turkey cooked, so I boiled the ravioli for 5 minutes instead of the 3 in the recipe.

ravioligravy

Roasted Root Vegetables

This is an Emeril recipe also from the Food Network, originally meant to go with roasted chicken.  It’s an easy fall side dish and I make it frequently.  I left out the beets this time and added red onions.

roastedvegetables

We opened a bottle of La Crema Chardonnay with this meal.  It seemed to be a good match for the turkey and the creaminess of the sauce.

lacrema1

02
Nov
08

Beef Stew in Red Wine Sauce

Beef Stew in Red Wine Sauce

Yet another great Jacques Pepin recipe from Food and Wine.  All in all, the recipe was fantastic, came out very flavorful and rich.

I had to modify the recipe slightly because Lund’s grocery store surprisingly didn’t have a couple of the items I needed:  flatiron steak and pancetta. Here are the ingredient changes I made:

-Substituted sirloin for flatiron steak.
-Substituted thick-cut bacon for pancetta.

Following are the process changes I made:

-Cooked the meat in the wine in the oven for one hour instead of 1.5.  Still, it came out drier than I would have hoped.

-Cooked the bacon in the pan for the vegetables, then added the vegetables to the bacon when it was crispy.  Relied on the grease from the bacon drippings rather than adding olive oil.

I served this over white rice with crusty Italian peasant bread on the side, and garnished it with thyme sprigs.  One other thing – my husband hates mushrooms and I love them, so I kept them in the recipe and just didn’t put any on his plate. They do add a lot of flavor.  The wine I used in the stew was La Playa 2006 Merlot from the Colchagua Valley of Chile.

27
Oct
08

Chicken Stew with Apples and Bacon

I started out with this Chicken Stew with Cider and Parsnips recipe from Food and Wine.  I made quite a few changes, some based on ingredient availability, some based on preference.

Ingredient changes:

-Halved the quantities to make 2 servings instead of 4.

-Used 3 cut-up chicken breasts instead of thighs and drumsticks.

-Added 4 chopped strips of bacon to add flavor and prevent dryness since white meat was used instead of dark meat.

-Used chopped apples instead of parsnips because it’s what I had on hand.

-Used 1/2 cup white wine instead of apple cider because it’s what I had on hand.  I reduced the total amount of liquid by about 1/4 cup to account for using apples, which release some water as they cook.

-Added 1 clove of minced garlic and 1/4 teaspoon dried rosemary.

Process changes:

-My first step was to cook the bacon in the stew pot until crispy.  I then removed it from the pan and used the drippings to brown the  chicken pieces, and then removed the chicken from the pan.

-Next, I cooked the onions, garlic, carrots and apples in the pan for 3-4 minutes before adding the liquid.  I think I should have let them cook a little longer at this stage, particularly the carrots.  They were still a little undercooked when the rest of the stew was ready.

-At this point I added the white wine and then the chicken broth, and the thyme and rosemary, and simmered the mixture for 10 minutes, then put the chicken and bacon back in, and cooked it in the oven for 10 minutes.  It could have done with more time for the vegetables to cook and the liquid to reduce a little more, but the chicken was done after ten minutes and I didn’t want it to be overcooked.

I served this over white rice.  The bacon added what the chicken breasts left wanting as far as flavor and richness.  This turned out to be a flavorful and satisfying meal.

21
Oct
08

Confetti Slaw with Lime Dijon Dressing

Confetti Slaw

This fresh, colorful slaw is a great alternative to a run-of-the-mill salad. Toss all the ingredients together and dress with the lime Dijon below.

1/3 package shredded coleslaw mix with red and green cabbage and carrots
3 tablespoons finely chopped red onions
½ yellow bell pepper, finely chopped
½ large apple, finely chopped
¼ cup freshly grated Parmesan
Salt and freshly ground pepper

Zesty Lime-Dijon Dressing

3 tablespoons Extra Virgin Olive Oil
Juice of ½ lime
1 teaspoon Dijon mustard
1 teaspoon honey
½ clove of garlic, minced
Freshly ground sea salt and pepper to taste

Whisk ingredients together in a small bowl.  Add more EVOO or lime juice to your taste. This dressing is also great on a chopped salad.




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