Penny Catanzaro joined us Saturday for a raw food sampler. During her information packed class, she promised to send us this recipe for students to try at home.
Kale Chips
1 bunch kale (dinosaur/lacinato kale works best)
1 cup cashews, soaked 6 hours, rinsed and drained
1 yellow pepper, chopped
1 to 1-1/2 tablespoons lemon juice
1 to 1-1/2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/4 cup purified water, if needed
Remove stems from kale. Tear kale into medium to large size pieces, and place in a large bowl. Then blend the cashews, yellow pepper, lemon juice, nutritional yeast, and sea salt in the vita mix and blend until smooth. If necessary, you may need to add some water. Use the tamper to help the vita mix blend everything. Stop and scrap sides as needed. When the mixture is smooth, pour it over the kale and massage into the kale, coating it throughly. (Massaging the kale helps to break down the kale). Then, place the kale, trying not to overlap it, on the mesh screens of the dehydrator trays, and dehydrate at 105 degrees for 8-15 hours, until thoroughly dry and crisp. When completely dry, remove from dehydrator and store in an air tight container.
Wednesday, March 3, 2010
Tuesday, February 23, 2010
Mustard and Herb Roasted Fingerling Potatoes
Try these simple potatoes with any baked or roasted meat, chicken or seafood. I made these with golden fingerlings, but a combination of colors looks pretty on the plate. Different flavored mustards add interest and variation.
Mustard and Herb Roasted Potatoes
1/4 cup whole grain mustard
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds assorted fingerling potatoes, skin on, halved lengthwise
Preheat oven to 425°. Line a rimmed baking sheet with foil and grease the foil.
In a large bowl, whisk together mustard, oil, lemon juice, garlic, oregano, thyme, salt, pepper and cayenne. Add potatoes and toss to coat with mustard mixture. Arrange potatoes on prepared baking sheet in a single layer. Bake 45-50 minutes, stirring occasionally, until potatoes are well browned and crusty. Serves 4.
Leigh’s tip: Substitute your favorite dried herbs for the oregano and thyme.
Mix all ingredients together
Single layer on baking sheet
Browned and ready to serve
Mustard and Herb Roasted Potatoes
1/4 cup whole grain mustard
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds assorted fingerling potatoes, skin on, halved lengthwise
Preheat oven to 425°. Line a rimmed baking sheet with foil and grease the foil.
In a large bowl, whisk together mustard, oil, lemon juice, garlic, oregano, thyme, salt, pepper and cayenne. Add potatoes and toss to coat with mustard mixture. Arrange potatoes on prepared baking sheet in a single layer. Bake 45-50 minutes, stirring occasionally, until potatoes are well browned and crusty. Serves 4.
Leigh’s tip: Substitute your favorite dried herbs for the oregano and thyme.
Mix all ingredients together
Single layer on baking sheet
Browned and ready to serve
Sunday, February 21, 2010
Roast Chicken Thighs and Drumsticks with Lemon and Thyme
This recipe is quick and easy enough to make after work. The lemon and thyme compliment each other well - also try it with fresh rosemary or oregano. I made this with chicken thighs, trimmed of excess fat. Serve this with the lemon slices from the pan over rice to absorb the delicious sauce.
Roast Chicken Thighs and Drumsticks with Lemon and Thyme
2 lemons, divided use
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
4 chicken thighs and 4 drumsticks (2 and 1/2 pounds total)
Preheat oven to 450°. Grease a 9x13-inch baking dish.
Slice 1 and 1/2 lemons into 1/4-inch slices and place in a single layer in prepared dish. Arrange chicken over lemons in a single layer, skin side up.
Combine the juice of 1/2 lemon, olive oil, thyme, garlic, salt and pepper in a small bowl. Spoon mixture evenly over chicken and lemons in baking dish. Bake, uncovered, for 40-45 minutes, until browned and cooked through. Serve chicken with lemon slices. Serves 4.
Chicken is ready to bake
Ready to serve!
Roast Chicken Thighs and Drumsticks with Lemon and Thyme
2 lemons, divided use
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh thyme
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
4 chicken thighs and 4 drumsticks (2 and 1/2 pounds total)
Preheat oven to 450°. Grease a 9x13-inch baking dish.
Slice 1 and 1/2 lemons into 1/4-inch slices and place in a single layer in prepared dish. Arrange chicken over lemons in a single layer, skin side up.
Combine the juice of 1/2 lemon, olive oil, thyme, garlic, salt and pepper in a small bowl. Spoon mixture evenly over chicken and lemons in baking dish. Bake, uncovered, for 40-45 minutes, until browned and cooked through. Serve chicken with lemon slices. Serves 4.
Chicken is ready to bake
Ready to serve!
Friday, February 12, 2010
Chocolate Bread and Butter
Lisa Cooper-Holmes from Haute Chocolate in Montgomery was at The Cooking School this week for a decadent Glorious Chocolate Ganache class. Lisa made Chocolate Bread and Butter in class and promised to provide us with a variation on the recipe.
Lisa’s Chocolate Bread and Butter
recipe courtesy of Lisa Cooper-Holmes
2 ½ cups milk
½ cup heavy cream
4 ounces semisweet chocolate
4 ounces butter at room temperature
6 thick slices of bread
3 eggs
¼ cup super fine sugar
1 tablespoon brown sugar
1 teaspoon cinnamon
1 cup dried cherries
Preheat oven to 350°. Grease a 6 cup shallow baking dish.
Place milk, cream and chocolate in a 2-3 quart saucepan and heat at medium heat on cooktop until chocolate is melted. You are creating a ganache.
Butter the bread. Place the six slices of buttered bread in prepared baking dish. Sprinkle the bread slices with the dried cherries.
Whisk the eggs and sugar into the chocolate ganache and then pour this mixture over the sliced and buttered bread.
In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle this mixture over the egg mixture in the baking dish.
Place dish in a roasting pan filled with just enough water to go halfway up the sides of the dish. Bake for 50-55 minutes until custard is set and top is crusty and brown. Serve warm with whipped cream. Serves 6.
Apple Cobbler Variation:
Sauté 1 large Granny Smith apple, peeled, cored and thinly sliced, in 1 tablespoon butter with 1 tablespoon sugar and ¼ teaspoon cinnamon until softened. Add to casserole before baking.
Lisa’s Chocolate Bread and Butter
recipe courtesy of Lisa Cooper-Holmes
2 ½ cups milk
½ cup heavy cream
4 ounces semisweet chocolate
4 ounces butter at room temperature
6 thick slices of bread
3 eggs
¼ cup super fine sugar
1 tablespoon brown sugar
1 teaspoon cinnamon
1 cup dried cherries
Preheat oven to 350°. Grease a 6 cup shallow baking dish.
Place milk, cream and chocolate in a 2-3 quart saucepan and heat at medium heat on cooktop until chocolate is melted. You are creating a ganache.
Butter the bread. Place the six slices of buttered bread in prepared baking dish. Sprinkle the bread slices with the dried cherries.
Whisk the eggs and sugar into the chocolate ganache and then pour this mixture over the sliced and buttered bread.
In a small bowl, whisk together the brown sugar and cinnamon. Sprinkle this mixture over the egg mixture in the baking dish.
Place dish in a roasting pan filled with just enough water to go halfway up the sides of the dish. Bake for 50-55 minutes until custard is set and top is crusty and brown. Serve warm with whipped cream. Serves 6.
Apple Cobbler Variation:
Sauté 1 large Granny Smith apple, peeled, cored and thinly sliced, in 1 tablespoon butter with 1 tablespoon sugar and ¼ teaspoon cinnamon until softened. Add to casserole before baking.
Tuesday, February 9, 2010
Cinnamon Candy Popcorn
A perfect gift from the kitchen! Homemade, sweet and crunchy - everyone loves popcorn. The red color of this corn makes it ideal for Valentine's Day or Christmas giving. You can bake this in a large baking pan, but I always use a huge stainless steel bowl.
The Cooking School was closed today and our class cancelled due to the second winter storm this week. I made this batch of popcorn today for the blog - I'm giving it to my neighbor who cleared our driveway after both snow storms this week.
Cinnamon Candy Popcorn
3 quarts air popped popcorn (1/2 cup before popping)
1/2 cup butter (1 stick)
9 ounces Red Hots or Cinnamon Imperials (1-1/8 cups)
1/4 cup sugar
1/3 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda
Preheat oven to 250°. Place popcorn in a large, ungreased, shallow stainless steel bowl (15 inch diameter).
Combine butter, cinnamon candy, sugar and corn syrup in a medium saucepan. Bring to a boil over medium-low heat, stirring frequently. Boil for 5 minutes without stirring. Remove from heat and add salt, vanilla and baking soda; stir well. Mixture will sputter and become thick and foamy. Pour over popcorn and stir to coat as evenly as possible. Bake for 1 hour, stirring every 15 minutes. Cool completely on waxed paper and break apart. Makes 12 cups.
To bake in a baking pan: Place popcorn in a large bowl. Pour cooked cinnamon mixture over corn and stir well. Turn into a greased 15 x 10-inch baking pan and bake as above.
Cinnamon syrup mixture
As the mixture boils, the candy melts
Popcorn ready for baking
Baked, cooled and packaged for gift giving
The Cooking School was closed today and our class cancelled due to the second winter storm this week. I made this batch of popcorn today for the blog - I'm giving it to my neighbor who cleared our driveway after both snow storms this week.
Cinnamon Candy Popcorn
3 quarts air popped popcorn (1/2 cup before popping)
1/2 cup butter (1 stick)
9 ounces Red Hots or Cinnamon Imperials (1-1/8 cups)
1/4 cup sugar
1/3 cup light corn syrup
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda
Preheat oven to 250°. Place popcorn in a large, ungreased, shallow stainless steel bowl (15 inch diameter).
Combine butter, cinnamon candy, sugar and corn syrup in a medium saucepan. Bring to a boil over medium-low heat, stirring frequently. Boil for 5 minutes without stirring. Remove from heat and add salt, vanilla and baking soda; stir well. Mixture will sputter and become thick and foamy. Pour over popcorn and stir to coat as evenly as possible. Bake for 1 hour, stirring every 15 minutes. Cool completely on waxed paper and break apart. Makes 12 cups.
To bake in a baking pan: Place popcorn in a large bowl. Pour cooked cinnamon mixture over corn and stir well. Turn into a greased 15 x 10-inch baking pan and bake as above.
Cinnamon syrup mixture
As the mixture boils, the candy melts
Popcorn ready for baking
Baked, cooled and packaged for gift giving
Monday, February 8, 2010
Shrimp and Asparagus Stir-Fry with Tangerine Sauce
Gayle Payton Walls was at The Cooking School last week as the instructor for "Dinner Everyday". The class enjoyed Beef and Broccoli Stir-Fry, Chicken with Poblano Sauce, Sweet n' Spicy Rubbed Salmon, Toasted Almond Orzo and Molten Chocolate Cakes.
During class, Gayle talked about another of her favorite recipes, Shrimp and Asparagus Stir-Fry with Tangerine Sauce. Gayle graciously agreed to send us the recipe for all to enjoy.
Shrimp and Asparagus Stir-Fry with Tangerine Sauce
Feel free to substitute your favorite veggies. I’m suggesting Asparagus because I’m looking forward to the season when asparagus is abundant and at its peak. Snow peas, broccoli, sugar snaps and carrots would be a great substitute for the asparagus. I encourage you to try this with fresh squeezed tangerine juice this time of year. You can purchase tangerine juice or substitute orange juice, but please opt for a natural fresh squeezed version.
1 pound peeled and deveined shrimp
1 tablespoon reduced sodium soy sauce
1 tablespoon Chinese rice wine (Shaoxing) or dry sherry
1 teaspoon cornstarch
½ teaspoon sugar
1/8 teaspoon white or black ground pepper
1 tablespoon grated fresh ginger
3 cloves garlic, minced
2 green onions, minced
¼ teaspoon red pepper flakes
1 teaspoon toasted sesame oil
2 tablespoons peanut oil, divided
1 pound washed and trimmed asparagus, cut into 1-inch lengths
SAUCE:
1 ½ teaspoons tangerine zest
¾ cup tangerine juice
¼ cup Chinese rice wine or dry sherry
2 tablespoons low sodium soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
¼ teaspoon red pepper flakes
Toss the shrimp with the soy sauce, rice wine, cornstarch, sugar and pepper. Set aside to marinade with you prepare the rest of the ingredients. In a small bowl, combine the ginger, garlic, green onions, red pepper flakes and 1 teaspoon of the toasted sesame oil. Wash and trim the asparagus. Mix together the sauce ingredients.
Heat 1 ½ teaspoon peanut oil in a large (12-inch) not stick skillet over high heat. When hot add ½ of the shrimp, spreading out to a single layer. Do not stir and allow to cook until pink, approximately 1 minute. Turn and cook the second side of the shrimp for about 20-30 seconds or until almost cooked through, remove to a bowl and cover with foil to keep warm. Add 1 ½ teaspoons peanut oil and repeat with the second half of the shrimp. Transfer to the bowl with the rest of the shrimp. Heat remaining 1 tablespoon peanut oil. When hot add the asparagus, stirring constantly until crisp tender, about 2-5 minutes depending on the thickness of asparagus.
Clear the center of the skillet, add the ginger/garlic mixture to the clearing. With a spatula, stir and mash the mixture until fragrant, 30 seconds to one minute. Stir the garlic mixture into the asparagus, mixing well. Add the shrimp and any accumulated juices. Whisk the sauce to recombine and add the sauce to the skillet. Cook, stirring constantly for 1 minute or until the sauce is thickened.
Serve over rice. Serves 4.
During class, Gayle talked about another of her favorite recipes, Shrimp and Asparagus Stir-Fry with Tangerine Sauce. Gayle graciously agreed to send us the recipe for all to enjoy.
Shrimp and Asparagus Stir-Fry with Tangerine Sauce
Feel free to substitute your favorite veggies. I’m suggesting Asparagus because I’m looking forward to the season when asparagus is abundant and at its peak. Snow peas, broccoli, sugar snaps and carrots would be a great substitute for the asparagus. I encourage you to try this with fresh squeezed tangerine juice this time of year. You can purchase tangerine juice or substitute orange juice, but please opt for a natural fresh squeezed version.
1 pound peeled and deveined shrimp
1 tablespoon reduced sodium soy sauce
1 tablespoon Chinese rice wine (Shaoxing) or dry sherry
1 teaspoon cornstarch
½ teaspoon sugar
1/8 teaspoon white or black ground pepper
1 tablespoon grated fresh ginger
3 cloves garlic, minced
2 green onions, minced
¼ teaspoon red pepper flakes
1 teaspoon toasted sesame oil
2 tablespoons peanut oil, divided
1 pound washed and trimmed asparagus, cut into 1-inch lengths
SAUCE:
1 ½ teaspoons tangerine zest
¾ cup tangerine juice
¼ cup Chinese rice wine or dry sherry
2 tablespoons low sodium soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
¼ teaspoon red pepper flakes
Toss the shrimp with the soy sauce, rice wine, cornstarch, sugar and pepper. Set aside to marinade with you prepare the rest of the ingredients. In a small bowl, combine the ginger, garlic, green onions, red pepper flakes and 1 teaspoon of the toasted sesame oil. Wash and trim the asparagus. Mix together the sauce ingredients.
Heat 1 ½ teaspoon peanut oil in a large (12-inch) not stick skillet over high heat. When hot add ½ of the shrimp, spreading out to a single layer. Do not stir and allow to cook until pink, approximately 1 minute. Turn and cook the second side of the shrimp for about 20-30 seconds or until almost cooked through, remove to a bowl and cover with foil to keep warm. Add 1 ½ teaspoons peanut oil and repeat with the second half of the shrimp. Transfer to the bowl with the rest of the shrimp. Heat remaining 1 tablespoon peanut oil. When hot add the asparagus, stirring constantly until crisp tender, about 2-5 minutes depending on the thickness of asparagus.
Clear the center of the skillet, add the ginger/garlic mixture to the clearing. With a spatula, stir and mash the mixture until fragrant, 30 seconds to one minute. Stir the garlic mixture into the asparagus, mixing well. Add the shrimp and any accumulated juices. Whisk the sauce to recombine and add the sauce to the skillet. Cook, stirring constantly for 1 minute or until the sauce is thickened.
Serve over rice. Serves 4.
Thursday, February 4, 2010
Apple Spice Cake
I really like this cake. It comes together quickly with ingredients from the pantry and makes a tasty breakfast or dessert cake. At The Cooking School, it made a nice snack cake - we had plenty of volunteers to taste test it for us. I like it simply sprinkled with powdered sugar, but a glaze works, too. Use your favorite apples - I made this with Granny Smith and Jonagold. The cake tastes better if you make it a day or two in advance, cool, wrap it well in plastic wrap and store at room temperature.
Apple Spice Cake
3 cups all purpose flour
2 cups sugar
1 ½ teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
1 ¼ cups vegetable oil
3 eggs, beaten
2 teaspoons vanilla
3 cups chopped, peeled apples
1 cup chopped, toasted nuts
Preheat oven to 350°. Grease a 12 cup bundt pan.
In a large bowl, whisk together flour, sugar, soda, salt and spices. Add oil, eggs and vanilla and stir until well combined. Fold in apples and nuts. Pour into prepared pan and bake until a toothpick tests clean, about 1 hour. Cool for 10 minutes, remove from pan and cool completely on a rack. Serves 12.
The batter for this cake is very thick
Cake is done
Served with a sprinkle of powdered sugar
Apple Spice Cake
3 cups all purpose flour
2 cups sugar
1 ½ teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
1 ¼ cups vegetable oil
3 eggs, beaten
2 teaspoons vanilla
3 cups chopped, peeled apples
1 cup chopped, toasted nuts
Preheat oven to 350°. Grease a 12 cup bundt pan.
In a large bowl, whisk together flour, sugar, soda, salt and spices. Add oil, eggs and vanilla and stir until well combined. Fold in apples and nuts. Pour into prepared pan and bake until a toothpick tests clean, about 1 hour. Cool for 10 minutes, remove from pan and cool completely on a rack. Serves 12.
The batter for this cake is very thick
Cake is done
Served with a sprinkle of powdered sugar
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