Homemade Turkey Stock

December 3, 2009 at 12:15 am · Filed under Uncategorized ·Tagged , , , , ,

I don’t want to say that it’s as easy as going to your pantry and opening up one of those box-style cartons of stock, but if you’ve already got all of the ingredients in your refrigerator, pantry and spice rack, why not make it by yourself?  There’s something special about using your own stock (pulling it from the freezer) to make countless dishes for you and your family. I love that you are getting the most out of that Thanksgiving turkey, not to mention the leftover crudite platter.  Grab a stray onion or two and a couple of spoonfuls of peppercorns, a bay leaf or two an you are well on your way to creating homemade turkey stock.

Besides the benefit of the amazing smell that will be coming from your kithen (probably bringing in your family to see what your making), you can use your homemade stock to flavor soups, stews and sauces.  To that end, I love using homemade stock when making carrot, butternut squash and pumpkin soup.  Or for you risotto fans, use your homemade stock to flavor your next creamy risotto.

I’m not sure if I’ve totally convinced you, but perhaps I’ve got you thinking about making your own chicken, vegetable or turkey stock.

 Homemade Turkey Stock

1 roast turkey carcass (remove most meat before making stock)

3 celery stalk (one with leaves if possible)

2 carrots (ends removed)

2 yellow onions, cut in half

2 tsp black peppercorns

2 bay leaves

Kosher salt

Method

Add ingredients (except Kosher salt) to a large stock pot.  Cover with cold water.  Bring all ingredients to a boil.  Reduce heat and simmer about 2 hours.  Taste and adjust seasoning with Kosher salt.

Strain liquid and discard carcass, vegetables, peppercorns and bay leaves.  Return liquid to pot.  Cover with plastic wrap and refrigerate overnight.  Skim fat off the top the next morning.  Store in airtight containers or in 1-quart freezer (zipper-top) bags.

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Potato and Onion Frittata

November 14, 2009 at 4:15 pm · Filed under Breakfast, Egg Recipes ·Tagged , , ,

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It’s been so long since I’ve made a frittata and with an abundance of fresh eggs in the refrigerator last night, I decided this would be the perfect way to use some of them up.  The “eggs for dinner” idea is not new in our house.  In fact, my kids look forward to it.  I usually prepare scrambled eggs, bacon, and sliced fresh melon.  They’ll sometimes help with pouring  batter into the hot waffle iron.  It can be quite a feast.  I confess that I don’t ever serve up these types of hearty breakfasts when it’s actually breakfast.    Sometimes, the smell of homemade corn muffins coming from the oven is just enough to get them all into the kitchen on a Saturday morning.  And, yes it’s just freshly baked corn muffins and not the rest of the buffet mentioned above.

This particular recipe is from Everday Food Great Food Fast, which is a neat little cookbook with full color photos and the recipes are easy to follow.  There’s nothing elaborate in the book and it’s broken up into seasons which really helps in directing us in preparing foods using seasonal produce (those items are at their peak, they cost less and they taste great).  You can purchase the book here.

Potato and Onion Frittata

2 tbsp olive oil

1 medium onion, halved and thinly sliced*

1 large red-skinned potato, peeled and thinly sliced*

1/2 tsp dried thyme*

Kosher salt and fresh ground pepper

5 large eggs

5 large egg whites

1/2 cup whole flat-leaf parsley

Method

In a medium (10-inch) skillet (I used a well-seasoned Calphalon skillet instead of nonstick), heat 1 tbsp of the oil over medium heat.  Add the onion, potato, and thyme; season with salt and pepper, and toss to combine.

Cover the skillet, and cook for 10 minutes; uncover.  Cook, tossing the mixture occasionally, until the onion and potato are tender, about 5 minutes.

Meanwhile, in a medium bowl, whisk together the eggs, egg whites, parsley leaves, 3/4 tsp salt, and 1/4 tsp pepper.

Heat the broiler with a rack set 4 inches from heat.  Add the remaining tbsp oil to the vegetables in the skillet.  Pour the egg mixture into the skillet.

Cook on the stove, over low heat, lifting the mixture a few times around the edges with a spatula to let egg flow underneath.  Continue cooking unil the frittata is almost set in the center, about 10 minutes.

Place the skillet under the broiler; broil until the frittata is set and the top is lightly golden, about 3 minutes.  Run a clean spatula around the edges to loosen, then slide the frittata out onto a serving plate, and cut into wedges.

 

*The original recipe calls for one 8-ounce baking potato, but I had red-skinned.  I cut down on the onions, by using a medium-sized instead of a large onion.  It also calls for rosemary, which I replaced with thyme.

Yield:  4 servings

 

 

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Peppers Stuffed with Italian Sausage

November 13, 2009 at 10:04 pm · Filed under Calling all kids!, Pork, Vegetable Recipes ·Tagged , , , ,

I’ve decided stuffing peppers is quite similar to preparing pasta:  there seem to be endless possibilites with both.  Just like your favorite pasta recipes, stuffing bell peppers (or other varieties of peppers) can be varied according to what you have on hand or what you and your family may be willing to try.   Admittedly, I’m quite a bit more adventurous than the rest of my family members, so this recipe reflects my attempts at trying to “win over” my kids with any type of stuffed pepper.   I told them I was stuffing the peppers with pizza toppings.  At the table they were greeted with mixed results, of course my husband loved the fact that they were filled with sweet, Italian sausage.

During my youth, we saw stuffed peppers on the table at least once a month if not more.  My parents used tradtional fillings and Italian spices and cheeses (I’m sure that this was primarily because my Mom is Italian).  But let me also share that using various flavorings and fillings including cracked wheat (bulgar), quinoa, brown rice or couscous will transform a basic meat-stuffed, cheese-topped  stuffed pepper into something with Spanish, Middle Eastern or Greek  influences (to name a few).  Of course, some of you may leave out the grains and meat altogether to yield a strictly vegetarian outcome.  My point is, peppers are quite versatile and can lend themselves to a delicious main dish or a flavorful, vegetarian side dish.  I confess that I would love to include the latter as something a little more inventive than steaming a vegetable.

You can also look here for a previous post on Stuffed Peppers for additional inspiraton.

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 Peppers Stuffed with Italian Sausage

4 green (or red) bell peppers, cut and seeded (reserving tops)

1 lb sweet Italian sausage (removed from casings)

1/2 cup chopped yellow onion

1 garlic clove, minced

3/4 cup sliced mushrooms

3 tbsp slice Sicilian olives

3 tbsp freshly grated Parmagiano-Reggiano cheese

1/2 tsp dried basil

1 8-ounc can tomato sauce

Kosher salt

1/2 cup freshly grated mozzarella cheese

Method

Par-boil peppers for 5 minutes.  Drain and set aside.

Over medium heat, cook sausage stirring frequently to break up.  Cook until no longer pink.  Drain sausage leaving about 2 tbsp of drippings in pan.  Place drained sausage ino medium-sized mixing bowl.

Add onion to hot pan and saute until soft.  Add garlic and saute for 2 more minutes.  Remove onion-garlic mixture to bowl with sausage.  Add mushrooms and saute until soft and edges are slightly darkened.  Remove from heat and add to mixing bowl, along with next 4 ingredients.  Stir.  Taste for seasoning.  Add salt, if needed.  Fill peppers and add to baking dish.  Top filled peppers with mozarella cheese

Bake in 350 degree oven for 15 minutes or until cheese is melted and lightly golden.

Yield:  4 servings

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Coffee Marinated Flank Steak

November 11, 2009 at 8:56 pm · Filed under Beef ·Tagged , , ,

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I’m a sucker for a terrific marinade.  I love that they always go together so quickly and then they get popped into the refrigerator while I move through my day.  All of the credit for this amazing marinade (with perfectly tasty results) goes to the Food Network.  My husband enjoyed this one quite a bit and marveled at how tender the meat was.  Well, “marvel” might not be it exactly, but he did comment that it was tender and he doesn’t hand out the compliments readily.  I loved this recipe so much that it may go into regular rotation. 

Coffee Marinated Flank Steak

Ingredients

3 tbsp strong coffee

1 tbsp Balsamic vinegar

1 tbsp extra-virgin olive oil

1 tbsp brown sugar

2 cloves garlic, minced

1 tsp whole black peppercorns, crushed

1/2 tsp Kosher salt

1 lb flank steak

 

Method

Whisk all ingredients together, except flank steak.  Place flank steak into zipper top bag and marinate in refrigerator for 1 hour. 

Set oven temperature to 450 degrees.  Remove flank steak from marinade and place inside roasting pan.*  Broil steak for 6 minutes and then turn over.  Broil on other side for 8 minutes.  Let steak rest for 10 minutes before slicing.

Kitchen Note:  Ovens vary widely.  Through trial and error (i.e., a less than perfect flank steak) I’ve learned that the timing referenced above works.  You may need to broil for 1 or 2 minutes longer on the first side.

*I use an Emile Henry roasting pan tobroil flank and skirt steaks and it is perfect for roasting whole chickens too.   Purchase one here.

 

 

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Scalloped Red Potatoes with Leeks

November 10, 2009 at 4:24 pm · Filed under Vegetable Recipes ·Tagged , , , , ,

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Let stand for 10 minutes before serving.

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Ready to go into the oven.

Potatoes are extremely versatile.  That being said, you almost can’t go wrong with adding in a potato side dish to an evening meal.  I added leeks to my scalloped potatoes because I love their mellow flavor and I like  bit of green peaking out of the layers of potatoes.  In the past, I’ve used a layer or two of slice zucchini which look beautiful particularly if the zucchini rounds are the same size as the slices of potato.  You can experiment by using other varieties of potatoes.

Scalloped Potatoes with Leeks

Ingredients

2 1/2 lbs red potatoes, sliced

2 tbsp unsalted butter

2 leeks, white and light green parts, chopped

3 cloves garlic, minced

1/3 cup flour

1 1/2 tsp dried thyme

pinch of nutmeg

3/4 tsp Kosher salt

freshly ground black pepper

3 cups milk (I used 1%)

1 1/4 cups swiss cheese, shredded

 

Method

Prepared shallow, 2-quart baking dish with cooking spray.  In a 4-quart Dutch oven, add potatoes, water just to cover potatoes, and salt.  Bring to a boil and and cook for 5 minutes.  Drain potatoes and return to Dutch oven to dry out.

In a large saucepan over medium heat, add butter.  Once melted, add leeks and garlic.  Stir until softened but no color (about 4 to 5 minutes).  Stir in flour and next 4 ingredients.    Add milk and cook over medium heat until sauce begins to thicken and bubbles gently.  Stir in 3/4 cup of shredded cheese.  Remove from heat.  Pour cheese sauce over potatoes and gently fold until potatoes are coated with cheese sauce.  Transfer potatoes to prepared baking dish.  Sprinkle remaining cheese.

Bake in 325 oven for 35 minutes until edges are bubbling and cheese has turned golden. 

Yield:  12 servings

Kitchen Note:  Parmesan cheese may also be added before baking.  Or, replace Swiss with Gruyere.  These potatoes reheat beautifully the next day in the microwave.

 

 

 

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All-time Family Favorite: Rice Krispie Treats

November 3, 2009 at 1:11 pm · Filed under Calling all kids! ·Tagged , , ,

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Don’t Rice Krispie Treats remind you of class parties in elementary school?  It seems that some wonderful Mom was always bringing in Rice Krispie Treats for all of the class to enjoy.  I think Jello Jigglers ran a close second, but who didn’t love a plate of those sticky, marshmallowy  squares arriving for some party.   I think there’s also something wonderful about a recipe, however simple it may be, that evokes those childhood school memories and gives you some time in the kitchen with your kids.  It makes me think that they’ll look back on these times with fondness.

Here’s two things I love about this class recipe:  first, only 3 ingredients and second, everyone seems to love them.  So, for just a few dollars and a short prep time you’ve got a great dessert or an after-school snack. 

Since it is the day before Halloween we decided to get into the spooky spirit with our Rice Krispie Treats.  We topped ours with semi-sweet chocolate, which I melted in the microwave in 30-second intervals.  I stirred it a couple times and then placed it insde a small zipper top bag, snipped the corner off (don’t make the opening too big) and drizzled it over the top.  My kids loved sprinkling on orange and black sprinkles from Wilton.  Each square was then topped off with a black witch silhouette from Martha Stewart Crafts.    When you have very young children  it is helpful to plan a cooking project with quick prep time and almost immediate gratification, since there’s no baking time.  We had a great time measuring out the cereal and even my youngest carefully stirred the marshmallows and butter.  I’d even go so far as to say it was easier making these then when we sit down to make our Christmas cookies each December.

If you need a little refresher on how to make the Rice Krispie Treats then click here.  My kids are already looking forward to making them again!

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Fruit and Nut Granola

October 23, 2009 at 3:47 pm · Filed under Calling all kids! ·Tagged , , ,

I love a recipe that comes together so simply and the finished product yields fantastic tasting (and smelling) results.  If that combo wasn’t enough, it can also be used to enhance other recipes.  Love that!

Homemade granola is super simple and you can involve your children in measuring out the ingredients and stirring it.  You’ll need to pull out the pan from the oven at the half-way point during baking (probably just for the adults to do) but they’ll enjoy adding in the dried fruit at the end of the baking time. 

Keep this on the counter for a quick snack and/or to add to your morning yogurt.  You won’t be disappointed.   And, while you’re thinking about making your own granola, do check out this recipe on the Whole Foods Market website.

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Fruit and Nut Granola Recipe

4 cups old fashioned oats

1/2 cup flax seeds (I used Nature’s Path Organic Flax Plus flaxseeds)

1/2 cup light brown sugar

1 tsp ground cinnamon

1/2 tsp salt

couple pinches of nutmeg

1/2 cup canola oil

1/2 cup honey

1 1/2 tsp pure vanilla (no imitation vanilla, please)

1/2 cup whole almonds

1/2 cup pecans, chopped

1 cup raisins

1/2 cup banana chips

1/2 cup apricots, chopped

Method

Pre-heat oven to 325 degrees.

In a large mixing bowl, combine oats with brown sugar, flax seeds, cinnamon, nutmeg, salt and both types of nuts.  Set aside.  In a heavy-bottomed sauce pan, combine oil and honey with whisk over medium-low heat.  Add vanilla and stir.  Remove from heat.

Add wet ingredients to dry ingredients.  Stir until thoroughly combined.  Spread granola onto baking sheet.  Bake in pre-heated oven for 15 minutes.  Remove from oven and stir granola.  Spread out in one layer after stirring.  Return baking sheet to oven and bake for 10-15 more minutes. 

Cool completely.  Add dried fruit and combine.   Store in airtight container.

Kitchen Note:  Use any combination of dried fruits and nuts that you’d like.  Add granola to yogurt  or as a topping for ice cream or frozen yogurt.  Makes a great snack on its own or a good addition to your child’s lunch box.

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Beef Stew with Red Wine and Mushrooms

October 16, 2009 at 12:28 pm · Filed under Beef ·Tagged , , , , ,

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This recipe is similar to my first beef stew post, but has a few less ingredients but still has the same bold flavors that most of us enjoy in a beef stew recipe.  It will also make your home smell amazing as it simmers on your stove top.

I made this a couple of weeks ago for my family.  My youngest ate the carrots, but the older ones at everything except the mushrooms (with lots of egg noodles resting underneath).  I’ve left out the onions in this stew recipe as I realize there are more than a few onion-haters out there.  Personally, I happen to be a big fan (definately my father’s daughter).

Beef Stew with Red Wine and Mushrooms

1/4 cup flour

Kosher salt and fresh ground black pepper

3 lbs beef stew meat, cut to 1 1/2-inch pieces

1 tbsp unsalted butter

1 tbsp olive oil

1 cup red wine

32-ounces beef broth or stock

2 tsp paprika

1/2 tsp oregano

2 bay leaves

4 large carrots, peeled and cut on the diagonal into 1-inch thickness

1 container of sliced mushrooms (white or cremini, your choice)

Method

 Combine the flour with salt and pepper in a shallow dish.  Dredge beef in seasoned flour, shaking off excess. 

In a large stock pot, heat butter and oil over medium-high heat.  Working in batches, brown beef on all sides in stock pot.  This may take up 7-8 minutes per batch.  Return beef to pot.  Add wine and broth (or stock, if using)and bring to a boil.  Lower heat and add paprika, oregano and both bay leaves.  Cover pot and simmer for 1 hour. 

Uncover pot and add carrots and mushrooms.  Cover pot and simmer for 45 minutes or until carrots are tender.

Kitchen Note:  Do not crowd the pot when browning the beef.  Crowding limits the beef from browning on all sides.  Browning is part of what will give your stew great flavor.

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Sloppy Joes in a Hurry

October 15, 2009 at 6:01 pm · Filed under Beef, Calling all kids! ·Tagged , , , ,

sloppy joes 003While I admit this is no food-stylist-arranged photo here (obvious, I know), I  hope you’ll take a look at this recipe and method below. 

It comes together rather easily and there is no long simmer time or lots of steps.  You can shorten the ingredient list or toss in what you have on hand (diced red or green bell pepper would be nice additions).

And one more thing, it re-heats beautifully the next day for lunch (or freeze it in a freezer-safe container for up to 1 month).

 Sloppy Joes

1 1/2 lbs lean ground beef

1 small onion, diced

1 14-ounce can petite diced tomatoes (drained)

3/4 cup ketchup

1 tsp prepared Dijon mustard

1 tsbp liquid smoke

1 tsp dried basil

1 tsp chili powder

3/4 cup frozen corn (I used Green Giant shoepeg corn)

Kosher salt to taste

Method

In large saute pan over medium-high heat, brown beef and onions together.  Stir and break up beef.  Cook until no pink remains.  Drain, if necessary.

Add next 7 ingredients and stir to combine.  Lower heat to medium and simmer 10 minutes until heated through.  Serve on rolls.

Kitchen Note:  You can add 1-2 tbsp brown sugar and eliminate liquid smoke to make a sweeter sloppy joe.  You can also use ground chicken, turkey or a combination of beef and pork.

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One Bowl Banana-Nut Bread

October 2, 2009 at 5:24 pm · Filed under Baking ·Tagged , , , ,

One of the biggest reasons people don’t cook at home is the clean-up afterwards, which can often be painful when you’ve got bedtime routines, homework to help with and laundry to put away.  This recipe solves that in its own small way.  I’ve condensed the recipe to make one loaf of banana bread and all of the ingredients are combined in one bowl – not the moist ingredients in one and the dry in the other.   It’s an easy recipe, which yields a very moist loaf and is easily adaptable to your own tastes. 

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One Bowl Banana-Nut Bread

4 ripe bananas

3 tbsp butter, melted

1/4 cup sugar

1/4 cup brown sugar, packed

1 1/2 cups flour

1 tsp baking soda

1/4 tsp salt

1/8 tsp cinnamon

1 tsp vanilla

1 large egg, beaten

1/4 cup pecans, chopped

1/2 cup semisweet chocolate chips

Method

Preheat oven to 350.  Lightly grease loaf pan.  Mash banana in large mixing bowl.  Blend melted butter with banana.  Add next 8 ingredients until blended.  Add pecans and chocolate chips just until incorporated.  Poor batter into prepared loaf pan. 

Bake on middle rack in preheated oven for 60 minutes or until toothpick inserted in center of bread comes out clean.  Let cool on wire rack before slicing.  A serrated knife works well.

Yield: 1 loaf

Kitchen Note:  Omit nuts and/or chocolate chips if desired.  The pecans can easily be replaced by walnuts.

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