Superbowl Countdown

My husband is a sports fanatic and a huge Giants fan, so we are no doubt looking forward to this Sunday and Super Bowl XLII. Hopefully Eli and team will pull through for a victory!

Aside from the usual Super Bowl snacks, I decided I should try to cook up some other classic fare. I promised my husband I would make some chili -- something I have never done actually. I came across this recipe online for Turkey Chili, but he was disappointed it wasn't beef. I'll probably end up doing it with beef instead just because it seems so simple (I imagine it would work either way?). I also found this chili recipe from Tyler Florence, who is usually good for staple recipes.

Let me know if you have any good recipes!

30-Minute Turkey Chili (from Food Network Kitchens):

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 5 cloves garlic, chopped
• 1 tablespoon kosher salt
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
• 1 pound ground turkey
• 1 (12-ounce) Mexican lager-style beer
• 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
• 1 (15 1/2-ounce) can kidney beans, rinsed and drained
• Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.

Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil.

Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Ladle the chili into bowls and serve with the garnishes of your choice.


Tyler's Texas Chili

• 3 dried ancho peppers, stemmed and seeded
• 2 tablespoons dried oregano
• 2 tablespoons sweet paprika
• 2 tablespoons whole coriander
• 1 tablespoon cumin seed
• 1 tablespoon chili powder
• 3 tablespoons extra-virgin olive oil
• 2 onions, chopped
• 3 pounds beef chuck, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 6 cloves garlic, chopped
• 1 canned chipotle chile, chopped
• 1/2 jalapeno pepper, chopped
• 2 (28-ounce) cans whole tomatoes, hand crushed
• 1 cinnamon stick
• 1 teaspoon sugar
• 2 tablespoons masa harina
• 1/2 tablet Mexican chocolate (about 1 1/2 ounces)
• Grated queso fresco, for garnish
• Cilantro leaves, for garnish
• Lime wedges, for garnish

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.

Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid.

Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.

Monday Recipe: Holiday Biscotti

I have never made biscotti, but when I saw Giada make her recipe on TV it actually looks quite simple. Below is her recipe from Food Network. I plan to make up a batch this weekend and will let you know how they turn out.


Holiday Biscotti
Recipe courtesy Giada De Laurentiis

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.

Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.

Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.

Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.

The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Monday Recipe: Tuscan Onion Soup

This onion soup recipe can be made anytime but is suggested as a first course for Thanksgiving and comes courtesy of our family friend Pat (yields 4 servings).

Ingredients:

• 2 Tbs. butter
• 1 Tbs. extra virgin olive oil
• 1 ½ lbs. white onions, peeled, thinly sliced
• ¾ c dry white wine
• 1 tomato, seeded, diced (about ½ cup)
• 4 cups low salt chicken or vegetable broth
• 1 ounce thinly sliced prosciutto, chopped, (about ¼ cup)
• ½ tsp fresh thyme or ¼ tsp dried
• 4 tsps. Finely grated parmesan cheese

Directions:
Melt butter with oil in heavy large pot over medium-high heat. Add onions and sauté until golden brown, about 20 minutes. Add wine; simmer until wine evaporates, about 4 minutes. Add tomato and sauté 1 minute. Remove from heat. Transfer 1cup of chicken or vegetable broth and puree until smooth. Return puree to pot. Add remaining 3 cups broth, chopped prosciutto, and thyme. Bring soup to boil. Reduce heat to medium-low, cover, and simmer 30 minutes to blend flavors.

Ladle soup into bowls and top each serving with Parmesan cheese.

Monday Recipe: Apple Corn Bread-Stuffed Pork Loin

An oldie, but goodie from Cooking Light. I have been collecting recipes over the years and recently made this one again after having forgotten about it. My only suggestion would be to omit the "sauce," which is inedible. Otherwise, the dish is fantastic for a dinner party or small group of friends.

Apple and Corn Bread-Stuffed Pork Loin
The pork loin is stuffed with and baked atop apples. The apple wedges that the pork cooks over are discarded, but they contribute lots of flavor. The double-butterfly method used to flatten the pork for stuffing creates an attractive pinwheel pattern, evident when the pork is sliced.

Ingredients:

• Cooking spray
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped celery
• 1 1/4 teaspoons freshly ground black pepper, divided
• 1/2 cup diced peeled Granny Smith apple
• 1 1/2 cups corn bread stuffing mix (such as Pepperidge Farm)
• 1 1/3 cups apple juice or cider, divided
• 1 1/2 teaspoons dried rubbed sage, divided
• 1 large egg, lightly beaten
• 1 (4-pound) boneless center-cut pork loin roast, trimmed
• 1 1/2 teaspoons salt, divided
• 3 Granny Smith apples, peeled, cored, and cut into 1-inch wedges
• 2 teaspoons cornstarch
• 1 (14-ounce) can fat-free, less-sodium chicken broth

Preparation

1. Preheat oven to 450°
2. Heat a nonstick skillet coated with cooking spray over medium heat. Add onion, celery, and 1/8 teaspoon pepper; cover and cook 10 minutes or until tender, stirring occasionally. Add diced apple; cook 1 minute, stirring constantly. Place apple mixture in a large bowl, and cool slightly. Stir in the stuffing mix, 1/3 cup juice, 1/2 teaspoon sage, and egg; set aside.
3. Starting off-center, slice pork lengthwise, cutting to, but not through, other side. Open butterflied portions, laying pork flat. Turning knife blade parallel to surface of cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to 1-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/2 teaspoon salt.
4. Spread stuffing over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure at 2-inch intervals with twine. Combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over pork.
5. Arrange apple wedges in a single layer in bottom of a broiler pan coated with cooking spray; place pork on apples. Bake at 450° for 20 minutes. Reduce oven temperature to 325° (do not remove the pork from oven). Bake an additional 1 hour and 15 minutes or until a thermometer registers 155°. Remove pork from pan; cover and let stand 10 minutes. Discard apple wedges.
6. (This is what I omit: Combine 1 cup juice, cornstarch, and broth in a small saucepan; stir with a whisk. Bring broth mixture to boil. Reduce heat, and simmer 5 minutes. Stir in 1/8 teaspoon black pepper.)

Yield: 12 servings

Monday Recipe: Fiber One Muffins

Sorry these Monday recipe features haven't been very regular. On that note, here's a heart healthy recipe that won't pack on the pounds, courtesy of my friend Stephanie.

Fiber One Muffins

Ingredients:

• 1 cup Fiber One Bran Cereal (the strands not the flakes)
• 2 egg whites
• ¼ cup vegetable oil (option to substitute olive oil)
• 2 containers (6 oz each) plain fat-free yogurt, such as FAGE
• ½ cups whole wheat flour
• 1/3 cup packed brown sugar (or splenda)
• 1¼ teaspoon baking soda
• ½ tsp salt
• ½ cup fruit, such as blueberries, apples, strawberries or banana

Optional ingredients: Cinnamon, raisins and/or protein powder, if desired

Directions:
1. Preheat oven to 400˚F
2. Grease bottom of muffin cups or use paper baking cups.
3. Crush cereal
4. In mixing bowl, combine egg whites, oil, & yogurt. Stir in cereal and remaining ingreds.
5. Bake 15-20 minutes or until lightly browned

Apple Crisp

I know I should be thankful for the warm weather and extended summer into October, but I can't help but desire a chill in the air and a fall treat like Apple Crisp.


Blackberry and Apple Crisp with Nut Topping

Filling
* 3 red apples—peeled, cored and sliced 1/4 inch thick
* 1 1/2 cups fresh or frozen blackberries (feel free to sub for blueberries or another berry)
* 1/4 cup granulated sugar
* 1/2 cup plus 2 tablespoons all-purpose flour

Topping
* 1/3 cup rolled oats
* 1/3 cup whole almonds and pecans, coarsely chopped
* 3 tablespoons light brown sugar
* 1/2 teaspoon ground cinnamon
* 3 tablespoons butter, softened

1. Preheat the oven to 350°. Oil an 8-by-8-inch glass baking dish. In a bowl, toss the apples with the blackberries, sugar and 2 tablespoons of the flour. Scrape the filling into the baking dish.

2. In a bowl, toss the oats with the remaining » cup of flour and the nuts, brown sugar and cinnamon. Add the butter and rub it in thoroughly. Sprinkle the topping over the filling and bake for 35 minutes, until the filling is bubbling and the top- ping is browned. Let the crisp cool for 10 minutes before serving.

Recipe courtesy of Food & Wine

Monday Recipe: Spinach Cheese Poofs

This simple recipe is sure to impress your guests. You can make them a few hours ahead and then warm them up just before guests arrive.

What you need:

• 1 box frozen chopped spinach
• 2 handfuls of grated Parmesan cheese
• 1 package of Pillsbury Crescent Rolls (I use the light version)
• 1 small package of soft, herb goat cheese (any pre-packed cheese in the dairy isle of supermarket will do)

What to do:

• Preheat oven according to directions on Crescent Rolls container
• Defrost the spinach in the microwave and drain the excess water. To get it completely dry, one trick is to use a kitchen towel. Just put the spinach in the kitchen towel and wring it out over the sink. You will get every last drop.
• Flour a hard, cool surface -- either a baking sheet or counter top
• Carefully pop and unwrap the dough from the packaging, unrolling it lengthwise and laying it out horizontally or "landscape" direction
• Using the tips of your fingers, gently push together the dotted edges so that it forms a uniform sheet of dough. You can use a floured rolling pin to help this process, but it doesn't have to be perfect.
• Take the cheese and spread it out on the dough.
• Sprinkle spinach all over the top.
• Layer a handful of the grated cheese on top.
• Roll the dough lengthwise into a long log. Roll the log out a bit skinnier with your fingertips and then slice into even pieces, about a half inch thick.
• Lay each little circle pinwheel on a baking sheet sprayed with cooking spray.
• Sprinkle the rest of your cheese on top.
• Bake according to package directions or until light, golden brown.
• Serve warm or at room temperature.

Monday Recipe: Za'atar Chicken

One of my favorite recipes of all time is from Nigella Lawson, the lovely British cook that has finally joined the Food Network with her own show. At my house, we call it "dirty finger chicken" and after making it you'll know why!

It's very simple and comes from her cookbook, Forever Summer, which is all around a great cookbook. I got it several years ago when I was still living in Boston and it was challenging to find Za'atar (thyme, sumac & sesame seeds), the key ingredient. You can find this spice in most Middle Eastern grocery stores, or in the spice section of Fairway, right before the coffee area.

It's so easy to make and is very cost effective. You buy a chicken, cut up into pieces, and then marinate them in ziploc bags overnight with olive oil, a generous amount of Za'atar, salt and pepper. Basically you put the chicken pieces in first (you probably need two large freezer Ziploc bags), add the oil to coat, and then the Za'atar to coat. You can also marinate for a few hours, but the longer the better!

Afterwards, dump the bags of chicken out into a baking dish and make sure to squeeze out the seeds and oil on top. You can add some more seasoning if some sides of the chicken pieces are bare. Pop the dish into pre-heated oven and roast at 425 degrees for 40 minutes or so, and the outside will be crispy delicious while the meat tender and tasty.

As a side, Nigella serves up fattoush salad, which I highly recommend. It's a blend of chopped ripe tomato, cucumber, scallion and toasted pita that has been broken up to absorb a basic dressing of olive oil, apple cider vinegar and a squeeze or two of lemon.

Enjoy!

Monday Recipe: Perfect Pancakes From Scratch

I am going to start a new thing where I offer a recipe every Monday. When we woke up the other morning, my husband was craving pancakes so I decided to make some. I usually make South Beach pancakes because they are healthier, but we opted for the real stuff this time around and it was totally worth the calories.

I found a great recipe for "instant pancake mix" that allows you to make up a supply of the dry in advance and store to which you can add the wet ingredients. I love Alton Brown on the Food Network, although I can understand why some people may not. He mixes science and food, and his recipes offer the way to approach the basics.

If you don't feel like making a batch of the dry to keep on hand, use this recipe but only use 1/3 of the dry ingredients and combine with the wet ingredients as stated. This will give you enough pancakes for 4-6 people, depending on how big or little your appetite is.

Also, you can add some blueberries or bananas or sliced strawberries to each cake once you have spooned them out onto the griddle. And please, no Aunt Jemima!

"Instant" Pancake Mix
Recipe courtesy Alton Brown

6 cups all-purpose flour
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons baking powder
1 tablespoon kosher salt
2 tablespoons sugar

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

"INSTANT" PANCAKES:
2 eggs, separated
2 cups buttermilk
4 tablespoons melted butter
2 cups "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
OR just use PAM cooking spray (I prefer this).

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Yield: 12 pancakes

Enjoy!