September 2017 Newsletter
FOOD FOR THOUGHT:
Your Life Canvas
by Paula 2009
Brushes in hand...we contemplate our palette of life...choices we will make
Each day brings added touches...some of warmth and beauty
Yet others, not so creative...day ends with a blank canvas
Contemplate carefully, making strokes of color to enhance your canvas...
Build on your canvas, adding texture and warmth...embrace beauty.
Be creative...sensitive, inspired, preparing a masterpiece...
Unfolding the Master Artist's plan, allowing His guidance of each stroke.
And, then there's food for nourishment of the body!
Slow Cooker Mango Chicken, my revised version follows.
Ingredients
- 1 can (14.5 ounces) fire roasted diced tomatoes or 1 pint cherry tomatoes, halved
- ½ cup coconut milk
- Zest of one lime
- 2 garlic cloves, minced
- 2 tablespoon lime juice
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon minced ginger (1/2-inch piece)
- 1 tablespoon firmly packed light brown sugar
- 1 teaspoon dried crushed red pepper
- 1 teaspoon salt
- ½ teaspoon ground turmeric
- ½ teaspoon coarse black pepper
- 1 cup chopped cilantro, divided
- 1 large sweet onion, cut into sixths
- 3 pounds boneless, skinless chicken thighs
- 2 mangos, peeled, pitted and cut into 1-inch pieces
- 1 large red pepper, seeded and cut into strips
- Additional chopped mango, optional
- Sliced Thai basil, optional
- Coconut Rice
Instructions
- In
a slow cooker crock, combine tomatoes, coconut milk, lime zest, garlic,
lime juice, soy sauce, fish sauce, ginger, brown sugar, crushed red
pepper, salt, turmeric, black pepper and ½ cup chopped cilantro. Add
chicken thighs and onion. Turn to coat with sauce mixture.
- Top chicken mixture with mango, red pepper and cilantro.
- Cover slow cooker and cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 7 hours or until chicken is tender and cooked through.
- Remove chicken to a cutting board and cut into bite-size chunks. Add back to crock.
- Stir
in remaining ½ cup chopped cilantro. Garnish with chopped mango,
toasted coconut and sliced Thai basil, if desired. Serve with Coconut
Rice.
Notes
Next Time, this is my plan!
Combine
coconut milk, fish sauce, soy sauce, lime zest, lime juice, garlic,
ginger, brown sugar, turmeric, S&P, crushed red pepper & 1/2 cup
cilantro.
Place chicken thighs in large
baking dish, pour sauce over & bake in 375 oven for 40-45 minutes,
basting with sauce while cooking.
On baking
sheet, toss together onion strips, red bell pepper strips, halved cherry
tomatoes with 2 Tbsp. Olive oil, 1/2 tsp. Each kosher salt & coarse
ground pepper. Roast for 20-25 minutes. Add 3/4 of the chopped mango
& cook 10 additional minutes.
Coconut Rice:
1 can coconut milk
Water to make 3 cups
1 tsp. Salt
1 tsp. Fresh ground pepper
1/2 tsp. Crushed red pepper
1" piece of ginger grated
1 cup rice
1/2 cup chopped cilantro
1/2 cup toasted almonds
Combine 1st six ingredients in medium saucepan. Bring to boil. Stir in rice, reduce heat. Cover & cook 20 minutes.
Stir in almonds & cilantro, serve.
TO SERVE:
Place
rice on platter. Top with roasted chicken thighs, Spoon roasted veggies
over & then sauce. Garnish with additional mango, Thai basil or
cilantro, & toasted coconut.
.................
Golden Mushroom Soup & Beef Stroganoff
2 Tbsp. Extra virgin olive oil
16 oz. sliced mushrooms
1 Tbsp. Cornstarch
1/2 tsp. Each kosher salt & fresh ground black pepper
1 Tbsp. Tomato paste
1 cup dry white wine
1 cup beef broth
In
oil, sauté mushrooms for 5 minutes. Whisk in salt, pepper & tomato
paste and sauté for 1 minute. Add wine to deglaze pan. Add beef broth
with cornstarch whisked into it.
Bring to boil to thicken.
Crockpot Beef Stroganoff
Golden Mushroom mixture
2 lbs. stew meat, sauté in Tbsp. EVOO
2 Tbsp. Worcestershire
1 large diced onion
2 cloves garlic, minced
8 oz. cream cheese, cut into small cubes
1/2 cup sour cream
2 Tbsp. Fresh minced parsley
S&P to taste
Noodles, Rice or Mashed Potatoes for serving.
Sauté stew meat to brown. *
Mix Golden Mushroom mixture, onion, garlic & Worcestershire in crockpot.
Add stew meat.
Cook on low for 6 hours.
Turn to high; stir in cream cheese, sour cream, parsley, S&P...heat 10 minutes, stir
To combine & cream cheese is melted.
Serve over noodles, rice or mashed potatoes.
* Can also add 1/4 cup flour to coat stew meat before browning using a couple of Tablespoons of EVOO. To brown.
...........
This was SO good that I had to share!
Italian Joe's
adapted from Cuisine at Home
recipe shown with my changes/additions
1 lb. Mild Italian Sausage, casings removed
2-1/2 lb. ground chuck
2 Tbsp. olive oil
2 cups diced red onion
2 Tbsp. minced garlic
1 cup diced red or yellow bell pepper
1/2 cup shredded carrot
1/2 cup diced celery
2 Tbsp. tomato paste (I used sun-dreid tomato paste in the tube)
2 (15 oz.) cans tomato puree (I used Hunt's)
1 (28 oz.) can petite diced tomatoes (I used Hunt's)
4 tsp. dried oregano
2 tsp. red pepper flakes
1 tsp. ground nutmeg
1 tsp. dried Italian seasoning
1/2 cup Cabernet Sauvignon
3 Tbsp. balsamic vinegar
2 Tbsp. dark brown sugar
1 tsp. kosher salt
1 tsp. fresh ground black pepper
For serving:
Ciabatta Bread
Sliced Provolone
Sliced Pepperocini
For serving:
Ciabatta Bread
Sliced Provolone Cheese
Deli Sliced Pepperocini
Brown sausage and beef in large pan over medium heat, breaking up any large chunks. Drain well.
Add olive oil to pan. Add onions, peppers, carrots, celery, tomato paste and garlic. Saute 10 minutes.
Stir in tomatoes, tomato puree, balsamic vinegar, wine, brown sugar, seasonings and browned/drained meat.
Bring to boil. Reduce to simmer and cook for 30 minutes.
Heat Ciabatta bread in microwave for 15 seconds. Split. Topping each side with a slice of provolone. Top one side with
hot Italian Joe mixture and spoonful of deli sliced pepperocini. Place ciabatta top on and serve. ENJOY!
![]()
Brown sausage and beef in large pan over medium heat, breaking up any large chunks. Drain well.
Add olive oil to pan. Add onions, peppers, carrots, celery, tomato paste and garlic. Saute 10 minutes.
Stir in tomatoes, tomato puree, balsamic vinegar, wine, brown sugar, seasonings and browned/drained meat.
Bring to boil. Reduce to simmer and cook for 30 minutes.
Heat Ciabatta bread in microwave for 15 seconds. Split. Topping each side with a slice of provolone. Top one side with
hot Italian Joe mixture and spoonful of deli sliced pepperocini. Place ciabatta top on and serve. ENJOY!
...........
Per my online friend, captainbasil
Eggplant Parmigiana slow cooker
I
love Eggplant. I think it's a very underrated vegetable. I tend to lean
away from making Eggplant Parmigiana for two reasons. One: Everyone
makes it and they think it's all you can do with Eggplant and Two:
Frying Eggplant is a bit messy and making the dish makes a lot
of...dishes. I stumbled upon this recipe courtesy of Delish.com. This guy of Italian Descent was pretty skeptical but I had to try it. I was pleasantly surprised and my wife loved it.
Make
sure you use the Panko bread crumbs because they help the Eggplant
crisp up without conventional frying and baking. Also, for the love of
God use homemade sauce ! Preferably a light marinara. Somewhere in
Heaven my Grandmother is raising her eyebrow, but try it. It works. ![]()
Eggplant Parmigiana (Slow Cooker)
INGREDIENTS
• 2 large eggplant, sliced into 1/2" coins
• 2 eggs, lightly whisked
• 1 c. panko bread crumbs
• 1 tsp. garlic powder
• 1 tsp. Italian seasoning
• 2 c. marinara
• 12 oz. mozzarella cheese, sliced
• 1/2 c. grated Parmesan
• Fresh basil, for garnish
• kosher salt
• Freshly ground black pepper
DIRECTIONS
1. Place eggplant on paper-towel lined baking sheet and sprinkle each piece with salt. Let sit for 30 minutes and pat dry.
2.
Spread about a third of the sauce in the bottom of a slow cooker. Whisk
together panko bread crumbs, garlic powder and Italian seasoning.
Season with salt and pepper.
3.
Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an
even layer of slices into the slow cooker. Top with more sauce and
mozzarella. Repeat layers 2 more times. Cook on high for 4-5 hours.
4. Sprinkle with Parmesan and garnish with basil.
...........
From my online friend, Jane
Greek Rotini Salad
Years
ago, when Gary and I were vacationing in the Pacific Northwest, I found
this cookbook that was put together by The Junior League of Eugene. I
am fond of Junior League books, they're fun to read, even if I don't
actually cook anything from them. Well, I have cooked out of this one,
and this salad has become a favorite. I have typed the recipe as
written, but have customized it, which I will give you in my notes. This
is too much for the two of us, so as with many recipes, I make half.
Greek Rotini Salad--"Savor The Flavor Of Oregon"
Serves 6 to 8
3 cups uncooked rotini
2 tablespoons lemon juice
1/2 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
2 cloves garlic, minced
2 tomatoes, cut into wedges
1 cucumber, peeled and thinly sliced
1 cup thinly sliced green pepper
10 black or green olives
6 ounces feta cheese, crumbled
8 radishes, sliced
1/4 cup sliced green onions
2 tablespoons chopped parsley
Cook pasta, drain, rinse with cold water, and drain again.
In a shaker jar, combine lemon juice, olive oil, salt, pepper, oregano, and garlic. Shake well to emulsify, set aside.
Combine
pasta, tomatoes, cucumber, green pepper, olives, feta cheese, radishes,
green onions and parsley. Pour dressing over salad and toss gently.
Serve immediately.
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My
Notes: I add some red onion, and I prefer cutting my vegetables, except
for the green onions and parsley, into bite-size chunks. I don't add
the radishes, just a personal preference, and I have never eaten a Greek
salad which has included them, so they don't go in.
We
like olives, and while I haven't actually counted them out, I probably
add more than 10. It's a Greek salad, so for me, it's Kalamata olives.
We're also fans of feta, so that gets added to taste, which is possibly
more (?) than the recipe calls for.
I
usually make this ahead and stash it in the fridge for later and as the
pasta tends to absorb some of the dressing, I make extra to have on
hand in case it is needed or desired.
..........
Salted Caramel Tart
Recipetineats
Just
made this recently & Tart pan should be an 11" Tart pan, or 10"
springform pan with crust 1" up the sides. If using 10" springform pan,
bake 20-25 minutes.
This
is made using the Australian way of making creamy caramel using
condensed milk. While most recipes use golden syrup to get the caramel
flavour, I find it works better to use a simple caramel – better flavour
and the caramel is creamier. You don’t need a candy thermometer, and
the caramel sets perfectly so it is beautifully soft and doesn’t run
everywhere when you cut it. The topping is a chocolate ganache that is
soft and melds into the caramel with every bite. This is decadent and
luxurious, yet straight forward to make. Great show off dessert!!!
Recipe VIDEO below.
Course: Sweet Baking
Servings: 12
Calories: 562 kcal
Author: Nagi
Base:
- 225 g / 8 oz plain sweet biscuits, 2 cups crushed (Arnott’s Marie Crackers, Graham Crackers, Note 1 for Digestives)
- 150 g / 5 oz unsalted butter , melted (Note 1 for Digestives)
Caramel:
- 100 g / 7 tbsp unsalted butter
- 1 cup / 200g (packed) brown sugar
- 2 cans sweetened condensed milk (395g / 14oz each)
- 1 3/4 tsp salt (2 ½ - 3 tsp salt flakes)
Chocolate Ganache Topping:
- 1/3 cup heavy/thickened cream
- 150 g / 5 oz dark chocolate melts / chips
- Sea salt flakes, for topping
Preheat
oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart
tin with a loose base. (Or a springform pan of a similar size)
Roughly
break up biscuits and place in a food processor, then whizz until fine
crumbs form. Or do this step with a ziplock bag and rolling pin.
Pour
crumbs into a bowl, add melted butter, mix until it looks like wet sand
and no dry crumbs remain. Pour into tin, then press firmly into base
and sides – use something flat like a cup to assist (refer to video).
Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
Caramel:
Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully.
Once
it starts bubbling and the sugar is completely melted, pour in the
condensed milk, whisking as you go. Whisk constantly until you see steam
coming off the caramel (~ 4 minutes), then remove from heat.
Add salt (adjust to taste), then pour the caramel into the tart base.
Bake
for 15 minutes or until the edges of the caramel surface is golden and
the surface has a “skin” on it, but the caramel is still soft and the
centre jiggles slightly (see video for demo.)
Cool on counter while you make the chocolate.
Chocolate Ganache:
Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
Set
aside for 10 minutes to thicken slightly, then pour over the base.
Smooth top or make swirls like I did (just wait until the chocolate
thickens slightly). Sprinkle with sea salt flakes.
Refrigerate
for 1 ½ hours to allow chocolate to set. Then remove and bring to room
temperature before slicing to serve. Handle carefully when sliding the
tart off the base - or just leave it on to be safe and just remove the
sides.
