Donut Army

  So good that words cannot describe. But sadly, made when company was coming over, so there was not much time for creative picture taking. A lovely dish to prepare on a cold winter night. And a great way to make the house smell good. Tip: I do not have a Dutch oven big enough for 8 chicken thighs to cook safely, so instead, I seared the chicken in two batches on the stove, and then removed them to an 8x12 Pyrex casserole dish. The rest of the recipe was prepared as described below. Arroz con Pollo Cooks Illustrated  6 cloves garlic, minced or pressed (about 2 T) 1/2 tsp oregano, dried 1 T + 2 tsp white vinegar 8 bone-in, skin-on chicken thighs (3.5 - 4 lbs), trimmed of excess fat and skin 2 T olive oil 1 medium onion, chopped fine (1 c) 1 green bell peppers chopped fine (3/4 c) 1/4 tsp red pepper flakes 1/4 c cilantro, minced 8 oz tomato sauce 1 3/4 c chicken stock 1/4 c water 3 c medium-grain rice (if using long-grain,

A reader recently contacted Stump the Donut and asked for recommendations on low-sugar, family-friendly ways to serve up more black beans. Here is entry #1 for this completely anonymous reader. Caribbean Black Beans Moosewood Cookbook 1 1/2 c onion, chopped 3 cloves garlic, minced 2 T olive oil 1 T ginger root, grated 1 tsp thyme, fresh (or 1/2 tsp dried) 1/2 tsp allspice, ground 4 1/2 c drained, cooked, black beans 3/4 c orange juice salt and pepper Saute the onions and garlic in oil for about 5 minutes, until onions begin to soften. Add ginger, thyme, and allspice and cook until very soft, about 5 minutes more. Stir in beans and orange juice and cook on low for 15 minutes, until the mixture thickens slightly. Use a heat diffuser if necessary to prevent scorching. Mash a few of the beans with the back of a spoon for a thicker consistency. Add salt and pepper to taste, and serve.

Mexican Spiced Shortbread Cookies Cooking Light , April 2010 Cookies: 1 1/2 c flour 1/3 c unsweetened cocoa powder 1/4 tsp cinnamon 1/4 tsp salt 1/8 tsp chipotle chile powder 1/8 tsp ancho chile powder 1/2 c unsalted butter , softened 1/2 c canola oil 3/4 c powdered sugar Icing: 2 T unsalted butter 1/2 c brown sugar 1/2 c milk 1 1/4 c powdered sugar 1 tsp vanilla extract Nuts: 1 tsp brown sugar 1 tsp sea salt 1 tsp unsalted butter , softened 36 smalls pecans halves Preheat oven to 325. To prepare cookies, combine flour, cocoa and next 4 ingredients (through ancho chile powder) in a bowl. Stir with a shiwk. Place 1/2 c butter in a large bowl. Beat with a mixer at medium speed until light and fluffy. Gradually add oil. Beat 3 minutes or until well blended. Gradually add 3/4 c powdered sugar beat well. Add flour mixture beat at low speed until well blended. Cover and chill 30 minutes. Shape dough into 36 balls. Place 2" apart on ungreased baking

I had the great fortune of sitting with the Texas Food & Wine Gourmet, Terry Thompson-Anderson, at the 2011 Edible Texas Food Wine Match . Not only was she interesting and welcome to others at her table, but she was filled with wonderful observations about the food and wine pairings we sampled that night. It was a treat to spend the evening with her! This recipe comes from her wonderful online collection of Texas-themed recipes. We're all familiar with cranberry bread, but this version uses 3 ingredients that really spice it up -- jalapeno jelly, salsa, and cracked pepper. Not enough to change the flavor palate dramatically. But, just enough that you will take each sweet bite and wonder "What is that piquant flavor back there?" Highly recommended! Texas Cranberry and Jalapeno Bread Texas Food & Wine Gourmet 4 c flour 2 c sugar 1/2 c brown sugar 1 tsp salt 1/2 tsp baking soda 1 T baking powder 1/2 tsp pepper 1/2 tsp cumin

It is such a treat to have two complete growing seasons in Texas. While half the nation is frozen under, we get to enjoy a winter garden complete with lots of leafy greens like arugula. Here is one way to get a taste of summer in the middle of winter, while still eating local. Arugula Pesto Earthbound Organics 4 cloves garlic (peeled) 2 tablespoons toasted pine nuts 1/4 teaspoon salt 4 cups packed arugula (about 4 ounces) 2 1/2 tablespoons lemon juice 1/4 cup grated parmesan Asiago, or Pecorino Romano 1/3 cup extra-virgin olive oil Place the garlic, pine nuts, and salt in the bowl of a food processor and pulse to chop roughly. Add the arugula, lemon juice, and cheese, and purée until smooth. With the machine running, add the olive oil in a slow, steady stream. Taste and add more salt if desired. Transfer the pesto to a clean container, cover, and store in the refrigerator for up to 1 week.

This recipe is for those family members of mine who are just now experimenting with collard greens. I love this dish - simple to assemble and versatile in its presentation. Plus, something about this particular combination makes the final rice dish so smoky and rich! Highly recommended! Collards and Rice Johnson's Backyard Garden 2 c stock 1 c rice 1 T butter 1/2 tsp salt 3 c collard greens, chopped pepper Boil broth add the rice butter and salt.  Stir once, and add collards, handful by handful, stirring constantly. Cover, bring to a boil, reduce heat, and cook until the rice is done, approximately 20 minutes. Season to taste.