Everyday Recipes

Everyday Recipeshttp://www.dcoft.org/Forums/tabid/64/forumid/18/scope/threads/Default.aspx2010-09-08T19:20:26Z2009-10-23T10:21:27Z30Chicken Jerusalem2009-10-23T10:21:27Zadminhttp://www.dcoft.org/Forums/tabid/64/forumid/18/threadid/168/scope/posts/Default.aspx <span class='Apple-style-span' style='word-spacing: 0px; font: medium 'Times New Roman'; text-transform: none; color: rgb(0,0,0); text-indent: 0px; white-space: normal; letter-spacing: normal; border-collapse: separate; orphans: 2; widows: 2; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px'><span class='Apple-style-span' style='font-size: 13px; font-family: arial, sans-serif; border-collapse: collapse'> <div><font size='4'>Chicken Jerusalem</font></div> <div> </div> <div>Adapted from a<span class='Apple-converted-space'> <span class='il' style='background-color: rgb(255,255,204); -webkit-background-clip: initial; -webkit-background-origin: initial'>recipe<span class='Apple-converted-space'> in my mother's copy of<span class='Apple-converted-space'> <em>The Heart Association Cookbook.</em></div> <div> </div> <div>A 2 1/2 to 3 lb. fryer, cut into serving pieces</div> <div>2 tbl. oil</div> <div>1/2 lb. fresh mushrooms, sliced</div> <div>1 jar marinated artichoke hearts, drained</div> <div>2 garlic cloves, minced</div> <div>1 1/2 tsp. salt</div> <div>1/2 tsp. oregano</div> <div>1/2 tsp. pepper</div> <div>2 cups canned or fresh tomato</div> <div>1/2 cup sherry</div> <div> </div> <div>Preheat the oven to 350 degrees. Heat the oil in a frying pan, and brown the chicken on both sides. Put the chicken in a casserole dish, add the mushrooms and artichoke hearts. Mix the garlic and spices with the tomatoes, and pour on top. Bake for 1 to 1 1/2 hours until tender, adding the sherry at the last few minutes. Serve with brown rice and a green salad, maybe a pinot grigio, for a healthy dinner for about 6 people.</div> <div> </div> <div>When my mom made this, she wouldn't bother to slice the mushrooms. She also wouldn't drain the artichoke hearts, preferring to include the marinating liquid for more flavor. When I make it, I put in more garlic, skip the mushrooms and substitute a scattering of black olives. My kids don't like the sherry, so I omit it. And I usually use 1 to 1 1/2 lbs. skinless, boneless chicken breasts plus 1 to 1 1/2 lbs of whatever dark meat, since half the family eats boneless breast only. (If you prefer to use just breasts, cook only for an hour, tops, and consider occasional basting. They can get a bit dry.) It's a pretty flexible<span class='Apple-converted-space'> <span class='il' style='background-color: rgb(255,255,204); -webkit-background-clip: initial; -webkit-background-origin: initial'>recipe, and responds well to tinkering!</div> 0Gnocchi Spinach Casserole2009-10-23T10:20:15Zadminhttp://www.dcoft.org/Forums/tabid/64/forumid/18/threadid/167/scope/posts/Default.aspx <span class='Apple-style-span' style='word-spacing: 0px; font: medium 'Times New Roman'; text-transform: none; color: rgb(0,0,0); text-indent: 0px; white-space: normal; letter-spacing: normal; border-collapse: separate; orphans: 2; widows: 2; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px'><span class='Apple-style-span' style='font-size: 13px; font-family: arial, sans-serif; border-collapse: collapse'> <div><font face='Arial'>Gnocchi Spinach Casserole</font></div> <div> </div> <div><font face='Arial' size='2'>This is cold-weather comfort food on the cheap! It is adapted from a<span class='Apple-converted-space'> <span class='il' style='background-color: rgb(255,255,204); -webkit-background-clip: initial; -webkit-background-origin: initial'>recipe<span class='Apple-converted-space'> on the Website<a style='color: rgb(28,81,168)' href='http://www.5dollardinners.com/' target='_blank'>www.5dollardinners.com, which recommends it as a vegetarian, gluten-free main course. It also makes a great autumn side dish.</font></div> <div> </div> <div><font face='Arial' size='2'>1 lb. gnocchi</font></div> <div><font face='Arial' size='2'>1 10 oz. package frozen spinach</font></div> <div><font face='Arial' size='2'>1<span class='Apple-converted-space'> <span class='il' style='background-color: rgb(255,255,204); -webkit-background-clip: initial; -webkit-background-origin: initial'>recipe<span class='Apple-converted-space'> white sauce*</font></div> <div><font face='Arial' size='2'>1 c. shredded cheese, divided</font></div> <div> </div> <div><font face='Arial' size='2'>Cook gnocchi in salted, boiling water. Either use the package instructions, or when all the dumplings rise to the top of the water, cook for two more minutes then drain. Pour gnocchi into an 8x8' baking dish or 1 1/2 quart casserole dish.</font></div> <div> </div> <div><font face='Arial' size='2'>Thaw the frozen spinach in the microwave, 3-4 minutes. Drain off the excess juices, pressing on the spinach to make sure it dries out a bit.</font></div> <div> </div> <div><font face='Arial' size='2'>Spoon the spinach over the gnocchi, pour the white sauce over the top, add 1/2 cup of the cheese and stir it all together. Sprinkle the other 1/2 cup of cheese on top.</font></div> <div> </div> <div><font face='Arial' size='2'>Bake for 20 minutes at 350 degrees F.</font></div> <div> </div> <div><font face='Arial' size='2'>* White Sauce</font></div> <div> </div> <div><font face='Arial' size='2'>2 tbl. butter</font></div> <div><font face='Arial' size='2'> <div><font face='Arial' size='2'>2 cloves garlic, minced (optional)</font></div> 2 tbl. flour (or rice flour for the gluten-free version)</font></div> <div><font face='Arial' size='2'>1 - 1 1/2 milk (whole or 2% is better)</font></div> <div><font face='Arial' size='2'>1-2 tsp. Italian seasoning, or any herbs and spices that strike your fancy</font></div> <div><font face='Arial' size='2'>salt and pepper to taste</font></div> <div> </div> <div><font face='Arial' size='2'>Melt the butter in a small pot over medium high heat. Add the garlic if using. Whisk in the flour until well-combined, then add the seasonings and a cup of the milk and stir continuously until the sauce thickens, about 5-6 minutes. If it seems too gloppy, add more milk. If it seems thin, add a teaspoon more flour. Taste, adjust the seasonings.</font></div> 0Veggie Burgers2009-10-23T10:12:15Zadminhttp://www.dcoft.org/Forums/tabid/64/forumid/18/threadid/165/scope/posts/Default.aspx <span class='Apple-style-span' style='word-spacing: 0px; font: medium 'Times New Roman'; text-transform: none; color: rgb(0,0,0); text-indent: 0px; white-space: normal; letter-spacing: normal; border-collapse: separate; orphans: 2; widows: 2; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px'><span class='Apple-style-span' style='font-size: 13px; font-family: arial, sans-serif; border-collapse: collapse'>Here's a veggie burger recipe that is fun and interesting to make, and makes veggie burgers that are much better than any you can buy in a grocery store imho.   I credit the country life vegetarian cookbook, edited by Diana J. Fleming for this recipe - I just substituted soy flour for walnuts.  For gluten flour I use Bob's Red Mill Vital Wheat Gluten Flour which you can find at most grocery stores around here.  I also use their soy flour.  (Conflict of interest disclosure - Bob's Red Mill has their world headquarters across from where I went to high school).  I use yeast flakes from Whole Foods Grocery store (I forget the brand name).  I use low sodium soy sauce and leave out the salt.  You could use oat flour if you can find it which is a lot easier than blending oats in the blender. 1 tsp onion powder 0.5 tsp garlic powder 0.25 cup rolled oats 0.25 cup yeast flakes 1.5 cups soy flour 1 cup whole wheat flour 2 cups gluten flour 2 cups cold water blend oats on high in blender until like flour add to other dry ingredients in large bowl add cold water knead quickly roll into 3 inch diameter log cut into 0.75 inch thick slices drop slices in broth and boil 1 to 2 hours   BROTH   10 cups water 1/3 cup soy sauce unfermented 1.25 tsp salt 0.25 tsp sage powder 1.75 tsp thyme 1.25 tsp oregano 2.5 cups sliced onions   Here's the nutrition numbers from summing the ingredients, as compared with Ham since that's what I found quickly online to compare it with. Note it is much lower in both fat and saturated fat, and has twice the fiber and slightly more protien.  It has higher carbs, but that's in place of the fat, and it's mostly the good kind (100% whole wheat for instance instead of bleached flour).  By having both grain (wheat) and bean (soy) protiens you should get all the amino acids required for complete protien, though I'm not sure of the relative quantities (where do you find such information?)   Comparison     total fat      sat fat   total carb      fiber     sugars    protein Veggie burgers  17.13%       2.31%    37.53%       6.01%   1.98%   45.35% Regular Ham     48.60%      16.76%     9.68%       3.35%               41.71%   (Numbers are percent of calories from nutrient with respect to total calories).   Submitted by Ray L. Morton-Ewbank 0