So I think this is one where D and I will disagree. Of course, I have never had creamed spinach, which was the crux of the issue.
D made this. When he took out a jar of pasta sauce, just in case, I wasn't so sure. I had a bite of the chicken and thought it on the bland side. But when I put it with a tomato and some spinach, I liked it. D on the other hand, ate the chicken, left the spinach on the plate, and declared it it were on a sandwich or if it were Chicken Parm, it would be better.
I thought if it were on a Boboli it would have been perfect. Overall, I believe if I were single, I would have again, and he would not.
Chicken Italiano
YIELD: 4 servings
COURSE: Main Dishes
Ingredients
2 (10-ounce) packages frozen chopped spinach, thawed and drained
1 (8-ounce) block fat-free cream cheese
Cooking spray
1/2 cup Italian-seasoned breadcrumbs
4 (4-ounce) skinned, boned chicken breast halves
2 teaspoons olive oil
4 (1-ounce) slices part-skim mozzarella cheese, cut in half
1/4 teaspoon dried oregano
8 (1/2-inch-thick) slices tomato
1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
Preheat oven to 350°.
Combine spinach and cream cheese. Press spinach mixture into bottom of a 13 x 9-inch baking dish coated with cooking spray.
Place breadcrumbs in a shallow dish. Cut each chicken breast in half horizontally to make 2 cutlets. Dredge chicken in breadcrumbs.
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 2 minutes on each side or until lightly browned. Arrange chicken over spinach mixture. Top with mozzarella, and sprinkle with oregano. Top with the tomato slices and Parmesan. Bake at 350° for 30 minutes. Spoon one-fourth spinach mixture onto each of 4 plates; arrange 2 chicken cutlets and 2 tomato slices over spinach mixture.
Note: Before making cutlets (see the third paragraph), partially freeze chicken for easier slicing.
Nutritional Information
Calories: 378; Calories from fat: 27%; Fat: 11.3g; Saturated fat: 5g; Monounsaturated fat: 4g; Polyunsaturated fat: 1.2g; Protein: 49.6g; Carbohydrate: 17.9g; Fiber: 4.7g; Cholesterol: 97mg; Iron: 4.4mg; Sodium: 1005mg; Calcium: 611mg
Cooking Light DECEMBER 2000
Tuesday, June 14, 2011
Monday, June 13, 2011
Pulled Pork
I made this one. Prep was very easy. I had watched Anne Burrell make this on Food Network last week and decided I must have it. D was shocked I think, that he didn't have to fire up the grill and I was going to make it in the oven. He ended up doing most of the watching of the meat.
We think that AB used a smaller Boston Butt. Ours was 9 pounds. After 13 hours it still was not 190. It was 150. So I don't know if it was that or what, but it wouldn't pull. So we had chopped pork.
The taste was outstanding and the meat was still very tender. We did do something different though to get the "smoky flavor."
I would have again, with a smaller Butt.
Pulled Pork
Recipe courtesy Anne Burrell
Prep Time: 15 min
Inactive Prep Time: 30 min
Cook Time: 9 hr 0 min
Serves: 12 to 14 servings
Ingredients
Rub:
3 tablespoons pimenton (smoked Paprika, which I didn't use...used regular Paprika)
2 tablespoons garlic powder
2 teaspoons cayenne
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon celery salt
1 tablespoon dry mustard
1 (bone-in 7 to 9-pound) Boston butt, "X" patterns cut in the fat cap
1 beer (I had to use 2)
I added 1/2 TBSP of Liquid Smoke, since I didn't use smoked Paprika.
Directions
Preheat the oven to 225 degrees F.
Combine all the spices for the rub and massage it into the meat. Place the rubbed pork in a roasting pan and pour the beer (and the Liquid Smoke) into the pan. Cover it with foil and roast for 6 hours. Check it periodically just to make sure everything is going along just fine, turning it over every 2 hours.
Remove the foil and roast until the pork has reached an internal temperature of 190 degrees F, about another 3 hours. Remove it from the oven, cover it loosely with foil, and let it rest for 30 minutes.
Remove the bone from the pork, it should slide right out. Using your hands with dish gloves on, or with two forks, start to "pull" the pork into long shreds. Get rid of the fat and anything else that doesn't look delicious.
Serve the pork on burger buns with a drizzle of vinegar sauce to your liking (I used Stubbs).
We think that AB used a smaller Boston Butt. Ours was 9 pounds. After 13 hours it still was not 190. It was 150. So I don't know if it was that or what, but it wouldn't pull. So we had chopped pork.
The taste was outstanding and the meat was still very tender. We did do something different though to get the "smoky flavor."
I would have again, with a smaller Butt.
Pulled Pork
Recipe courtesy Anne Burrell
Prep Time: 15 min
Inactive Prep Time: 30 min
Cook Time: 9 hr 0 min
Serves: 12 to 14 servings
Ingredients
Rub:
3 tablespoons pimenton (smoked Paprika, which I didn't use...used regular Paprika)
2 tablespoons garlic powder
2 teaspoons cayenne
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon celery salt
1 tablespoon dry mustard
1 (bone-in 7 to 9-pound) Boston butt, "X" patterns cut in the fat cap
1 beer (I had to use 2)
I added 1/2 TBSP of Liquid Smoke, since I didn't use smoked Paprika.
Directions
Preheat the oven to 225 degrees F.
Combine all the spices for the rub and massage it into the meat. Place the rubbed pork in a roasting pan and pour the beer (and the Liquid Smoke) into the pan. Cover it with foil and roast for 6 hours. Check it periodically just to make sure everything is going along just fine, turning it over every 2 hours.
Remove the foil and roast until the pork has reached an internal temperature of 190 degrees F, about another 3 hours. Remove it from the oven, cover it loosely with foil, and let it rest for 30 minutes.
Remove the bone from the pork, it should slide right out. Using your hands with dish gloves on, or with two forks, start to "pull" the pork into long shreds. Get rid of the fat and anything else that doesn't look delicious.
Serve the pork on burger buns with a drizzle of vinegar sauce to your liking (I used Stubbs).
Smoky Baked Beans with Chorizo
D scored Spanish Chorizo from work, and I had the New Cooking Light, and we were making pulled pork, so this recipe came up.
Of course we totally made it different, since we bought canned Northern Beans. So take out that 8 hours. You can see what we did differently below.
The result is what is odd. D loves salt. I do not. I thought these beans were excellent. D thought they were way too salty. So perhaps next time, we will leave out the salt, and or rinse the beans before we dump them in the pot.
Smoky Baked Beans with Chorizo
Be sure to use firm, dry-cured Spanish chorizo and not soft, raw Mexican chorizo for this recipe.
YIELD:12 servings (serving size: 2/3 cup)
HANDS-ON:20 MINUTES
TOTAL:10 HOURS, 30 MINUTES
COURSE: Side Dishes/Vegetables
Ingredients
1 pound dried Great Northern beans (2 1/2 cups) (used 2 cans, undrained)
1 cup diced dry-cured Spanish chorizo
4 cups chopped onion
8 garlic cloves, thinly sliced
4 cups water (didn't use)
2 tablespoons chopped fresh oregano (used 2 tsps dried)
2 tablespoons chopped fresh thyme (used 2 tsps dried)
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon paprika
2 bay leaves
2 tablespoons brown sugar
3 tablespoons no-salt-added tomato paste
3 tablespoons molasses
1/4 teaspoon crushed red pepper
2 1/2 tablespoons red wine vinegar
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/2 cup chopped green onions
2 tablespoons chopped fresh flat-leaf parsley
Preparation
1. Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain. (used 2 cans of beans, didn't stand in water for 8 hours)
2. Heat a large Dutch oven over medium heat. Add chorizo; cook 4 minutes or until fat begins to render. Add onion and garlic; sauté 10 minutes or until tender. Add beans, water (didn't use), and next 7 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 45 minutes or until beans are just tender (simmered for 20 minutes)
3. Preheat oven to 350°.
4. Stir brown sugar and the next 3 ingredients (through crushed red pepper) into bean mixture; bring to a simmer. Cover; bake at 350° for 1 1/2 hours or until beans are very tender and sauce is thick (did for about 30 minutes). Remove from oven; stir in vinegar, black pepper, and ground red pepper. Discard bay leaves; sprinkle with green onions and parsley.
Nutritional Information
Calories: 184; Fat: 2.9; Saturated fat: 1; Monounsaturated fat: 1.2; Polyunsaturated fat: 0.5; Protein: 10.6; Carbohydrate: 30.3; Fiber: 7.5; Cholesterol: 0.0mg; Iron: 2.8m; Sodium: 306m; Calcium: 98mg
Cooking Light JUNE 2011
Of course we totally made it different, since we bought canned Northern Beans. So take out that 8 hours. You can see what we did differently below.
The result is what is odd. D loves salt. I do not. I thought these beans were excellent. D thought they were way too salty. So perhaps next time, we will leave out the salt, and or rinse the beans before we dump them in the pot.
Smoky Baked Beans with Chorizo
Be sure to use firm, dry-cured Spanish chorizo and not soft, raw Mexican chorizo for this recipe.
YIELD:12 servings (serving size: 2/3 cup)
HANDS-ON:20 MINUTES
TOTAL:10 HOURS, 30 MINUTES
COURSE: Side Dishes/Vegetables
Ingredients
1 pound dried Great Northern beans (2 1/2 cups) (used 2 cans, undrained)
1 cup diced dry-cured Spanish chorizo
4 cups chopped onion
8 garlic cloves, thinly sliced
4 cups water (didn't use)
2 tablespoons chopped fresh oregano (used 2 tsps dried)
2 tablespoons chopped fresh thyme (used 2 tsps dried)
1 1/2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon paprika
2 bay leaves
2 tablespoons brown sugar
3 tablespoons no-salt-added tomato paste
3 tablespoons molasses
1/4 teaspoon crushed red pepper
2 1/2 tablespoons red wine vinegar
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/2 cup chopped green onions
2 tablespoons chopped fresh flat-leaf parsley
Preparation
1. Sort and wash beans; place in a Dutch oven. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain. (used 2 cans of beans, didn't stand in water for 8 hours)
2. Heat a large Dutch oven over medium heat. Add chorizo; cook 4 minutes or until fat begins to render. Add onion and garlic; sauté 10 minutes or until tender. Add beans, water (didn't use), and next 7 ingredients (through bay leaves); bring to a boil. Cover, reduce heat, and simmer 45 minutes or until beans are just tender (simmered for 20 minutes)
3. Preheat oven to 350°.
4. Stir brown sugar and the next 3 ingredients (through crushed red pepper) into bean mixture; bring to a simmer. Cover; bake at 350° for 1 1/2 hours or until beans are very tender and sauce is thick (did for about 30 minutes). Remove from oven; stir in vinegar, black pepper, and ground red pepper. Discard bay leaves; sprinkle with green onions and parsley.
Nutritional Information
Calories: 184; Fat: 2.9; Saturated fat: 1; Monounsaturated fat: 1.2; Polyunsaturated fat: 0.5; Protein: 10.6; Carbohydrate: 30.3; Fiber: 7.5; Cholesterol: 0.0mg; Iron: 2.8m; Sodium: 306m; Calcium: 98mg
Cooking Light JUNE 2011
Friday, June 10, 2011
Beef and Mushroom Sloppy Joes
So D made this one. I think it was easy.
The positives were that the portions were huge, and they were moist, but not messy. The negative is the mushroom taste was overpowering. D thought it had too much Worcesterhire. I thought there was not enough of a tang/vinegar taste. We had with Macaroni and Cheese
I think we will stick with Chipotle Sloppy Joes.
Beef and Mushroom Sloppy Joes
Cremini offer deeper, richer flavor, but you can also use regular button mushrooms.
YIELD: 4 servings (serving size: 1 sandwich)
TOTAL: 20 MINUTES
COURSE: Main Dishes, Sandwiches
Ingredients
1 tablespoon olive oil
12 ounces ground sirloin
2 (8-ounce) packages presliced cremini mushrooms
1 cup prechopped onion
3 garlic cloves, minced
1/2 cup no-salt-added tomato paste
1 tablespoon minced fresh oregano
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
4 (2-ounce) Kaiser rolls or hamburger buns, toasted
Preparation
1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble.
2. While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Add mushrooms, onion, and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and next 5 ingredients (through salt) to pan; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon about 1 cup beef mixture on bottom half of each bun; top with top halves of buns.
Nutritional Information
Calories: 439; Fat: 14.7g; Saturated fat: 4.6g; Monounsaturated fat: 6.8g; Polyunsaturated fat: 1.9g; Protein: 27.3g; Carbohydrate: 49.2g; Fiber: 4g; Cholesterol: 55mg; Iron: 6.1mg; Sodium: 618mg; Calcium: 160mg
Cooking Light JUNE 2011
The positives were that the portions were huge, and they were moist, but not messy. The negative is the mushroom taste was overpowering. D thought it had too much Worcesterhire. I thought there was not enough of a tang/vinegar taste. We had with Macaroni and Cheese
I think we will stick with Chipotle Sloppy Joes.
Beef and Mushroom Sloppy Joes
Cremini offer deeper, richer flavor, but you can also use regular button mushrooms.
YIELD: 4 servings (serving size: 1 sandwich)
TOTAL: 20 MINUTES
COURSE: Main Dishes, Sandwiches
Ingredients1 tablespoon olive oil
12 ounces ground sirloin
2 (8-ounce) packages presliced cremini mushrooms
1 cup prechopped onion
3 garlic cloves, minced
1/2 cup no-salt-added tomato paste
1 tablespoon minced fresh oregano
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce
4 (2-ounce) Kaiser rolls or hamburger buns, toasted
Preparation
1. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add beef; cook for 4 minutes or until browned, stirring to crumble.
2. While beef cooks, place mushrooms in a food processor; pulse 10 times or until finely chopped. Add mushrooms, onion, and garlic to pan; cook for 3 minutes or until onion is tender. Add tomato paste and next 5 ingredients (through salt) to pan; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in pepper and hot sauce. Spoon about 1 cup beef mixture on bottom half of each bun; top with top halves of buns.
Nutritional Information
Calories: 439; Fat: 14.7g; Saturated fat: 4.6g; Monounsaturated fat: 6.8g; Polyunsaturated fat: 1.9g; Protein: 27.3g; Carbohydrate: 49.2g; Fiber: 4g; Cholesterol: 55mg; Iron: 6.1mg; Sodium: 618mg; Calcium: 160mg
Cooking Light JUNE 2011
Monday, June 6, 2011
Spicy Chicken with Poblano Peppers and Cheese
So D and I both liked this one. The portions were big and there was a lot of flavor/spice. The corn was really good, and I liked all the vegetables. They stayed crispy even baked. The only thing D thought was to put the peppers on top or just chop them up, since it was more of a casserole (it would make it easier to get out of the pan).
We had with refried pinto beans.
Spicy Chicken with Poblano Peppers and Cheese
5 Smart Points (my additions/subtractions at 4 servings)
We had with refried pinto beans.
Spicy Chicken with Poblano Peppers and Cheese
 |
| Photo by ALB |
Yield: 4 servings (serving size: 2 chile halves)
Course: Main Dishes
Ingredients
4 poblano chiles, halved and seeded
2 cups chopped cooked chicken breast
1 cup (4 ounces) shredded cheddar cheese
1 cup fresh corn kernels (about 2 ears)
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped red bell pepper (used green pepper)
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon bottled minced garlic
1/4 cup bottled salsa
Added in 1 can black beans
Cooking spray
3/4 cup crushed baked tortilla chips, divided (we used taco shells)
Preparation
Preheat broiler.
Place poblano chile halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins.
(Chop them up). Reduce oven temperature to 375°.
Combine chicken and next 11 ingredients (through garlic) in a large bowl; stir in salsa, stirring until well combined.
Place poblano peppers, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray; top evenly with 1/4 cup chips. Spoon the chicken mixture evenly over chips; sprinkle with remaining 1/2 cup chips. Lightly coat chips with cooking spray. Bake at 375° for 20 minutes or until cheese melts and casserole is heated through.
2 cups chopped cooked chicken breast
1 cup (4 ounces) shredded cheddar cheese
1 cup fresh corn kernels (about 2 ears)
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped red bell pepper (used green pepper)
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon bottled minced garlic
1/4 cup bottled salsa
Added in 1 can black beans
Cooking spray
3/4 cup crushed baked tortilla chips, divided (we used taco shells)
Preparation
Preheat broiler.
Place poblano chile halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins.
(Chop them up). Reduce oven temperature to 375°.
Combine chicken and next 11 ingredients (through garlic) in a large bowl; stir in salsa, stirring until well combined.
Place poblano peppers, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray; top evenly with 1/4 cup chips. Spoon the chicken mixture evenly over chips; sprinkle with remaining 1/2 cup chips. Lightly coat chips with cooking spray. Bake at 375° for 20 minutes or until cheese melts and casserole is heated through.
Nutritional Information
Calories: 331; Fat: 11.1g (Saturated fat: 4.9g; Monounsaturated fat: 1.5g; Polyunsaturated fat: 1.5g); Protein: 32.4g; Carbohydrate: 25.2g; Fiber: 4.2g; Cholesterol: 80mg; Iron: 2mg; Sodium: 688mg; Calcium: 256mg
Cooking Light JULY 2005
Cooking Light JULY 2005
5 Smart Points (my additions/subtractions at 4 servings)
Tuesday, May 31, 2011
Grilled Steak Salad with Horseradish Dressing
So I got this off of a WeWa thread and it sounded pretty good. D agreed so it went on the menu.
We had lots of substitutions...some cheap steak because Kroghetto didn't have flank steak. D made the dressing without the blue cheese since I don't like blue cheese. He just added it to his own salad (I put Parmesan on mine). We also used iceberg lettuce because we had a head, and neither of us could remember what it was supposed to be used for. We also used grape tomatoes because I don't like cherry tomatoes.
We would definitely have again. We really liked the dressing, the flavor of the steak was good, and when it is 90+ degrees out, it hit the spot.
Grilled Steak Salad with Horseradish Dressing
Category: Salad
Adapted from CIA Gourmet Meals in Minutes Cookbook
Servings: 6
Posted by: ClassAct75 (Eileen)
April 20, 2008
CIA Notes: The minimum time required to prepare this flank steak allows for the assembly of a salad packed with hearty flavors that is both easy to prepare and beautiful to present.
Eileen’s Notes: This was my favorite meal from the CIA cooking class and loved it again when making it at home using filet, plum tomatoes, and reduced fat mayonnaise and sour cream. I also added extra horseradish and lemon juice as Peggy and Jilly did when preparing it for our class.
1 ½ pounds flank steak
1 tsp. salt, or to taste
½ tsp. black pepper, or to taste
¼ cup low fat sour cream
½ cup reduced fat mayonnaise
3 T prepared horseradish
2 T lemon juice
2/3 cup blue cheese, crumbled
6 cups romaine lettuce, washed and drained, cut into bite sized pieces
1 tsp. lemon zest
2/3 pint cherry tomatoes, sliced lengthwise
½ cup red onion, thinly sliced
Season the beef generously with salt and black pepper. Grill the steak to desired doneness, about 3-4 minutes per side for medium rare.
Meanwhile, in a small bowl, mix together the sour cream, mayonnaise, horseradish, lemon juice, and ½ tsp. pepper using a whisk. Season the dressing with salt and more pepper if necessary.
In a large bowl, toss together the lettuce, lemon zest, tomatoes, half the blue cheese crumbles, and the dressing. Divide the salad mixture among 6 serving plates.
Cut the steak across the grain into thin slanting slices. Place the sliced steak around the salad and top with the onion slices and remaining blue cheese.
CALORIES 326; FAT 20g; PROTEIN 27g; CHOLESTEROL 77mg; CALCIUM 117mg; SODIUM 755mg; FIBER 2g; IRON 3mg; CARBOHTDRATE 9g
We had lots of substitutions...some cheap steak because Kroghetto didn't have flank steak. D made the dressing without the blue cheese since I don't like blue cheese. He just added it to his own salad (I put Parmesan on mine). We also used iceberg lettuce because we had a head, and neither of us could remember what it was supposed to be used for. We also used grape tomatoes because I don't like cherry tomatoes.
We would definitely have again. We really liked the dressing, the flavor of the steak was good, and when it is 90+ degrees out, it hit the spot.
Grilled Steak Salad with Horseradish Dressing
 |
| Photo by ALB |
Category: Salad
Adapted from CIA Gourmet Meals in Minutes Cookbook
Servings: 6
Posted by: ClassAct75 (Eileen)
April 20, 2008
CIA Notes: The minimum time required to prepare this flank steak allows for the assembly of a salad packed with hearty flavors that is both easy to prepare and beautiful to present.
Eileen’s Notes: This was my favorite meal from the CIA cooking class and loved it again when making it at home using filet, plum tomatoes, and reduced fat mayonnaise and sour cream. I also added extra horseradish and lemon juice as Peggy and Jilly did when preparing it for our class.
1 ½ pounds flank steak
1 tsp. salt, or to taste
½ tsp. black pepper, or to taste
¼ cup low fat sour cream
½ cup reduced fat mayonnaise
3 T prepared horseradish
2 T lemon juice
2/3 cup blue cheese, crumbled
6 cups romaine lettuce, washed and drained, cut into bite sized pieces
1 tsp. lemon zest
2/3 pint cherry tomatoes, sliced lengthwise
½ cup red onion, thinly sliced
Season the beef generously with salt and black pepper. Grill the steak to desired doneness, about 3-4 minutes per side for medium rare.
Meanwhile, in a small bowl, mix together the sour cream, mayonnaise, horseradish, lemon juice, and ½ tsp. pepper using a whisk. Season the dressing with salt and more pepper if necessary.
In a large bowl, toss together the lettuce, lemon zest, tomatoes, half the blue cheese crumbles, and the dressing. Divide the salad mixture among 6 serving plates.
Cut the steak across the grain into thin slanting slices. Place the sliced steak around the salad and top with the onion slices and remaining blue cheese.
CALORIES 326; FAT 20g; PROTEIN 27g; CHOLESTEROL 77mg; CALCIUM 117mg; SODIUM 755mg; FIBER 2g; IRON 3mg; CARBOHTDRATE 9g
Monday, May 30, 2011
Buttermilk Biscuits
So D got a ton of breakfast sausage from work, so what would go better than biscuits and gravy. I was going to make Alton Brown's Biscuits, but at the last minute I thought about my Martha Stewart's Cookbook in my stash of cookbooks. Opened it up and sure enough I had all the ingredients (well I had half the amount of the ingredients). The biscuits were light and flaky and buttery. I like these better over Alton's.
Buttermilk Biscuits
Recipe cut in half an adapted from Martha Stewart’s Baking Handbook.
Ingredients
2 cups flour
1/2 TBSP + 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t sugar
1 stick butter, unsalted and cold
1C buttermilk
Preparation
Preheat the oven to 375*
Place the flour, baking powder, baking soda, salt and sugar in a a bowl and whisk.. Take the cold butter from the fridge and cut into small pieces, taking care not to let the butter get warm. Add the butter to the mixture and blend with a pastry cutter (or your hands) just until the flour starts to look coarse. You should still have large pieces of unincorporated butter. Pour in the buttermilk. Stir gently, just until combined. Do not over mix. Turn the dough out onto a lightly floured surface and pat into a circle, about 1-inch thick. Use a biscuit cutter (2.5 inch cutter) to cut the biscuits. Place on a baking sheet and brush with extra buttermilk. Bake for 18-20 minutes, slather with more butter and enjoy. I got 9 because I used a smaller cutter.
Nutritional Info based on the 9 biscuits I got...
Calories: 203.8; Total Fat 10.7 g; Cholesterol 28.7 mg; Sodium 338.0 mg; Total Carbs 23.0 g; Fiber 0.8 g; Protein 3.9 g
Buttermilk Biscuits
Recipe cut in half an adapted from Martha Stewart’s Baking Handbook.
 |
| Photo by ALB |
Ingredients
2 cups flour
1/2 t baking soda
1/2 t salt
1/2 t sugar
1 stick butter, unsalted and cold
1C buttermilk
Preparation
Preheat the oven to 375*
Place the flour, baking powder, baking soda, salt and sugar in a a bowl and whisk.. Take the cold butter from the fridge and cut into small pieces, taking care not to let the butter get warm. Add the butter to the mixture and blend with a pastry cutter (or your hands) just until the flour starts to look coarse. You should still have large pieces of unincorporated butter. Pour in the buttermilk. Stir gently, just until combined. Do not over mix. Turn the dough out onto a lightly floured surface and pat into a circle, about 1-inch thick. Use a biscuit cutter (2.5 inch cutter) to cut the biscuits. Place on a baking sheet and brush with extra buttermilk. Bake for 18-20 minutes, slather with more butter and enjoy. I got 9 because I used a smaller cutter.
Nutritional Info based on the 9 biscuits I got...
Calories: 203.8; Total Fat 10.7 g; Cholesterol 28.7 mg; Sodium 338.0 mg; Total Carbs 23.0 g; Fiber 0.8 g; Protein 3.9 g
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