Donut Army

I found this dish very hearty, and surpringly quick to put together. There was time to prep all the ingredients while the dish was cooking, which is very handy when working with a busy schedule or a crowded kitchen. This dish comes from Martha Stewart Living and originally called for adding preserved lemon. I tasted the dish before adding the lemon and thought the flavors blended perfectly. Then I tried a bite with a piece of lemon mixed in, and found it way to strong, so I opted to omit entirely. If you would like to try it with the preserved lemon, be sure to remove the seeds, then thinly slice and add after cooking, with the herbs. If you click on the Martha Stewart link below, you'll see that the food editors there opted to halve their radishes, which seems risky to me in terms of cooking time. And, it certainly seems unfriendly to those eating. So I simply halved mine and then sliced into half-moons. Barley Risotto with Swiss Chard and Radishes Based on a recipe featu...

These are so addictive. A nice, fresh twist on a cracker. Admittedly, you do have to stand around the oven for a bit, rotating pans, etc. But, it's easy work, with a nice end product. I brought these to accompany a mezze assortment of appetizers. They do not dip well, as they are brittle. But, if you spoon toppings onto them, they work great. Snacked on them endlessly the next day. Sesame Won Ton Wedges Adapted from Vegetarian Times 30 wonton wrappers, cut in half diagonally 1/4 c sesame seeds 1/2 tsp garlic powder 1/2 tsp paprika Coarse salt Spray oil Preheat oven to 375. Spray cookie sheets, or just use Silpat mats. Mix sesame seeds, garlic powder, and paprika in a small bowl. Place wonton traingles on prepared cookie sheet and spray lightly with Pam. Sprinkle with spice mixture, and then top with coarse salt. (I found it helpful to spray lightly a second time with Pam to keep the toppings adhered.) Bake 4 minutes, until puffed up and lightly golden. Remove tra...

Texas Skillet Cornbread Terry Thompson-Anderson (Texas Food & Wine Gourmet) Ingredients 1 c cake flour 1 T baking powder 1/2 tsp salt 2 T sugar 1 c cornmeal 3 eggs 1/4 c Crisco 1 c milk 1/2 c onion, chopped 3 jalapenos, seeded and minced 1 c (4 oz) asadero cheese, shredded Preheat oven to 425. Grease a cast iron skillet with Crisco and place in oven while you prepare the batter. Sift together the cake flour, baking powder, sat, and sugar. Add cornmeal and toss to blend. In separate bowl, add all remaining ingredients and stir to combine. Add to wet ingredients and stir only enough to combine - do not overstir. Pour batter into pre-heated pans. Return to oven and bake for 20 minutes, or until a skewer comes out clean.

This is a terrific send-off for end-of-season kale. Or, because it is just very yummy and filling, a good way to incorporate more kale into your diet. Oven Risotto with Kale Pesto Bon Appetit 1/2 c walnuts, coarsely chopped, divided 4 T olive oil, divided 1 onion, finely chopped 1 c arborio rice salt and pepper 1/2 c dry white wine 1 clove garlic 1 c parsley leaves 3 T chives, chopped 2 c Tuscan kale, divided 2 T butter 3 oz parmesan, grated (about 2 c) Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool. Meanwhile, heat 2 Tbsp. oil in a large ovenproof saucepan over medium heat. Add onion and cook, stirring often, until softened and translucent, 5–8 minutes. Stir in rice; season with salt and pepper. Cook, stirring, until some grains are translucent, about 5 minutes. Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 2 cups very hot water; season with salt a...

Fettuccine with Asparagus and Lemon Cream Sauce Boston magazine 1 lb fettuccini pasta 2 bunches asparagus, snapped, in 1" pieces 4 T butter 4 shallots, chopped 1/2 c heavy cream rind and juice from 1 lemon 1 c Parmesan, grated Bring a large pot of salted water to a boil. Add the fettuccine. Cook, stirring occasionally, for 5 minutes. Add the asparagus and cook 2 minutes more, or until asparagus and pasta are tender, but still have some bite. Dip a heatproof measuring cup into the pasta water and remove 1 cup. Drain the pasta mixture into a colander, and return to the pot. Meanwhile, in a large skillet over medium heat, melt the butter. Add the shallots and cook, stirring often, for 5 minutes. Add the cream, lemon rind and juice, 1 cup Parmesan, ½ cup pasta cooking water, salt, and pepper. Pour the sauce over the pasta mixture, and cook, tossing gently, for 2 minutes or until the mixture is hot. Add more pasta cooking water, 2 tablespoons at a time, to make a saucier...

Calabacitas con Queso Rellenos 2 T canola oil 1/2 c yellow onion, chopped 2 T garlic, chopped 1 1/2 c zucchini or squash, diced 3/4 c corn kernels 4 T anaheim chile, peeled, seeded, diced 1/2 c tomato, chopped salt and pepper 1 1/2 c queso fresco, crumbled 4 poblano peppers 2 oz cilantro Preheat oven to 400 heat oil in a saute pan over medium heat. Add onion and suate 1 minute until they just begin to soften. Add garlic, zucchini, corn, and Anaheim chiles. Saute 4-5 minutes, stirring constantly, until the zucchini becomes fairly soft. Add tomatoes and cook anotehr 4 minutes, stirring constantly. The zucchini and tomatoes will give off a fair amount of water, making the mixture a little wet. Season with salt and pepper. Let mixture cool. Fold in 1 c queso fresco. Stur rellenos and bake in oven for 10 minutes. Remove from oven and sprinkle with remaining queso fresco and cilantro. Serve with green rice and black beans. Serve with homemade tortillas.

Surprisingly easy to assemble, and very attractive to present, this challah bread is a nice variation on your daily loaf. One loaf made very sturdy French toast the next day. And, the remaining loaf lasted around the kitchen for several days before getting hard; was terrific as toast. Sesame or Poppy Seed Braids 50+ Friends Club Cookbook 2 tsp sugar 2 c warm water 2 packages active dry yeast 1/4 c honey 1/4 c vegetable oil 1 T salt 2 eggs + 1 egg separated 6 c flour 1 T water sesame seeds and/or poppy seeds In large mixing bowl, dissolve sugar in warm water. Sprinkle yeast over and let stand 10 minutes, until frothy. Add honey, oil or butter, salt, 2 eggs beaten lightly with 1 yolk, and 3 c flour. Beat for 2 minutes. Gradually add enough of the remaining flour to make a soft dough. Knead on floured board, working in a little more flour if necessary, about 8 minutes. Place dough in a greased bowl. Cover and let rise in warm place until doubled, about 1 hour. Punch down. ...