YumSugar

Monday's Leftovers: Chicken With Gouda Gravy & Potatoes

YumSugar — Mon, 11 May 2009 07:50:23 -0700

Last night, you went the healthful route with sesame chicken, vegetables, and soba noodles; tonight, jazz things up with a meal that's the ultimate in comfort food. Take leftover boneless, skinless chicken breasts and turn them into something craveworthy when you drizzle them with a gouda cheese pan gravy and serve them alongside creamy smashed potatoes that are studded with broccoli florets. Get this crowd-pleasing recipe - that's ready in only half an hour - when you read more.

Quick Chicken With Gouda Gravy & Broccoli Smashed Potatoes
From Every Day With Rachael Ray

Ingredients

4 baking potatoes, peeled and cut into 1-inch chunks
1 head broccoli-cut into 1-inch florets, stalks peeled and cut into 1/2-inch cubes
4 skinless, boneless chicken breast halves (6 ounces each)
2 tablespoons fresh thyme or 1 teaspoon dried
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1 cup milk or half-and-half
1 cup shredded gouda cheese
Salt
Pepper

Directions

In a large saucepan, cover the potatoes with cold water. Bring to a boil, salt the water and simmer for 10 minutes. Add the broccoli and cook for 8 minutes. Drain and return the vegetables to the saucepan.
While the vegetables are cooking, season the chicken with the thyme and salt and pepper. In a skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6 minutes on each side.
In a small, heavy saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, then whisk in the chicken broth and 1/2 cup milk and cook until thickened, 2 to 3 minutes. Season with salt and pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from the heat.
Add the remaining 1/2 cup milk to the broccoli and potatoes and mash together; season with salt and pepper.
Cut the chicken on an angle into 1/2-inch-thick slices and place on plates. Top with the gouda gravy. Serve with broccoli potatoes.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Portobello, Broccoli, and Red-Pepper Melts

partysugar — Thu, 29 Jan 2009 07:45:01 -0800

Looking for a hearty and delicious vegetarian-friendly recipe to serve at a Super Bowl party? Look no further than this open-faced sandwich. Although the ingredients are simple, the final dish is superbly balanced in flavor. It's a highly versatile recipe, so cater it to suit your needs. If you dislike broccoli, substitute a leafy green like spinach or arugula; if red peppers aren't your thing, use sundried tomatoes instead. Apply the same open-minded theory to the cheese topping: The recipe recommends gouda, but goat cheese, white cheddar, or gruyere would be melty and scrumptious. Learn how to make this dish: read more.

Portobello, Broccoli, and Red-Pepper Melts
From Martha Stewart

Ingredients

1 small head broccoli, cut into small florets (stalk discarded)
1 tablespoon olive oil
Coarse salt and ground pepper
4 portobello mushrooms (stems removed), sliced 1/2 inch thick
2 red bell peppers (ribs and seeds removed), sliced 1/2 inch thick
1/4 cup light mayonnaise
1 small garlic clove, crushed through a press
4 thick slices country bread
4 ounces Gouda cheese, thinly sliced

Directions

Heat broiler, with rack set 4 inches from heat.
On a rimmed baking sheet lined with aluminum foil, toss broccoli with oil; season with salt and pepper. Broil, tossing once or twice, until broccoli begins to char, 4 to 6 minutes.
Add mushrooms and bell peppers to sheet; season with salt and pepper, and toss to combine. Broil, tossing once or twice, until vegetables are tender, 8 to 10 minutes more; set aside.
Meanwhile, in a small bowl, combine mayonnaise and garlic; season with salt and pepper.
Place bread on a work surface. Dividing evenly, spread with mayonnaise mixture, and top with vegetables, then cheese.
Place on baking sheet, and broil until cheese is melted and lightly browned, 2 to 4 minutes.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Beef Stroganoff With Pasta

partysugar — Tue, 25 Nov 2008 06:45:18 -0800

Tonight, make this rich, comforting classic for your family's dinner. Thinly sliced beef is seared with a pan-sauce of tomato paste, beef broth, and Worcestershire, making a meal that is flavorful and filling. Passing the sour cream horseradish mixture around the table lets everyone control the amount of creaminess in their stroganoff. To save time and dishwasher space, cook the pasta and broccoli in the same pot of boiling water. Get this mouth-watering recipe and read more.

Beef Stroganoff With Pasta
From Better Homes and Gardens

Ingredients

3 cups dried wide noodles
3 cups broccoli spears (12 ounces)
1/2 cup light dairy sour cream
1-1/2 teaspoons prepared horseradish
1/2 teaspoon snipped fresh dill
1 pound beef ribeye steak
1 small onion, cut into 1/2-inch slices
1/2 teaspoon minced garlic
1 tablespoon cooking oil
4 teaspoons all-purpose flour
1/2 teaspoon ground black pepper
1 14-ounce can beef broth
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce

Directions

Cook noodles according to package directions, adding broccoli the last 5 minutes of cooking. Drain; return noodles and broccoli to pan.
Meanwhile, stir together the sour cream, horseradish, and dill in a small serving bowl; cover and chill until serving time.
Trim fat from beef. Cut beef into bite-size strips. Cook half of the beef, all of the onion, and garlic in hot oil in a large skillet until onion is tender and beef is of desired doneness. Remove from skillet. Add remaining beef; cook and stir until beef is of desired doneness. Return all meat to skillet; sprinkle flour and black pepper over meat. Stir to coat.
Stir in broth, tomato paste, and Worcestershire sauce. Cook and stir until mixture is thickened and bubbly. Cook and stir 1 minute more.
Divide noodle-broccoli mixture among four bowls. Spoon beef mixture on top of noodle mixture. Top with one or two spoonfuls or two of the sour cream mixture.

Serves 4.

Nutrition Facts: Servings Per Recipe 4 servings, Calories 368, Total Fat (g) 15, Saturated Fat (g) 5, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 1, Cholesterol (mg) 81, Sodium (mg) 454, Carbohydrate (g) 32, Total Sugar (g) 4, Fiber (g) 4, Protein (g) 29, Vitamin A (DV%) 0, Vitamin C (DV%) 83, Calcium (DV%) 9, Iron (DV%) 21

Print recipe with images | without images

Come Party With Me: Fast Thanksgiving - Menu

partysugar — Tue, 18 Nov 2008 09:00:56 -0800

Many people think that serving your family a classic, delicious Thanksgiving requires days of work in the kitchen. However, with a little culinary savviness, one can make a complete meal in a couple of hours. Pick up store-bought snacks to tide over your crowd until turkey time. Put together a simple cheese plate with olives, nuts, figs, and charcuterie.

Cut cook time in half by serving a roasted turkey breast instead of a whole turkey. Keep the stuffing simple and the flavoring ingredients to a minimum. A gravy that doesn't require turkey drippings is another time saver. Combine the sweet potato side with the traditional mashed potatoes. Make a quick cranberry sauce with sugar, cranberries, and water. Serve one vegetable side in the form of a crunchy broccoli-cauliflower gratin. To look at these fast and easy recipes, read more.

Roasted Turkey Breast With Corn Bread-Sage Stuffing and Brandy Gravy
From Epicurious

Ingredients

For stuffing:
2 tablespoons unsalted butter
1 small red onion, finely chopped
2 stalks celery, finely chopped
1 garlic clove, minced
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1 bay leaf
2 tablespoons finely chopped fresh sage
1/2 cup chicken stock
4 cups stale corn bread, crumbled into large pieces*
2 large eggs, beaten
For turkey:
One 3 1/2- to 4-pound bone-in turkey breast, halved at the breast bone**
1 1/2 tablespoons olive oil
For gravy:
One 1 1/2-ounce container veal or chicken demi-glace
1 tablespoon brandy***
1 tablespoon unsalted butter
1/2 cup heavy cream

Directions

Make stuffing: preheat oven to 425°F and grease 9-by 13-inch roasting pan.
In large skillet over moderately high heat, melt butter. Add onion, celery, garlic, nutmeg, pepper, and bay leaf, and sauté until vegetables soften, 5 to 6 minutes. Stir in sage and cook 30 seconds more. Stir in stock and simmer, uncovered, until liquid is reduced by half, about 3 minutes.
Put corn bread in large bowl and pour vegetables over. Toss to mix well. Add eggs and stir to combine.
Make turkey: rinse breast halves and pat dry. Season generously with kosher or coarse sea salt and freshly ground pepper, and rub all over with olive oil.
Mound stuffing in center of roasting pan and arrange turkey on top, making sure breast halves aren't touching. Roast until thermometer inserted into thickest part of turkey (do not touch bone) registers 170°F and juices run clear when pierced with fork, 45 to 55 minutes.
Make gravy while turkey is roasting: In small saucepan over moderately high heat, combine demi-glace, 1/2 cup water, and brandy. Bring to boil, stirring until smooth.
Stir in butter, reduce heat, and simmer uncovered, stirring often, until gravy thickens, about 1 minute. Stir in cream and season with freshly ground pepper. Serve hot, over turkey and stuffing.

Serves 4.

*If your corn bread isn't stale, spread out slices on a baking pan in a 200°F oven until they feel dry and crumbly. (Depending upon how moist the loaf is, this can take anywhere from 20 minutes to an hour.) Then crumble up the slices. Any leftover stale bread - rolls, focaccia, even bagels - can be substituted for the corn bread.
**It's easiest and fastest to ask your butcher to split the turkey breast in half for you. But this can also be done at home: Use a heavy, sharp knife and don't be afraid to whack the breast at the wishbone several times until it comes apart. Slicing the skin down along the breastbone before you start cutting is also helpful.
***In the gravy, bourbon, whiskey, wine, port, or vermouth can be used instead of brandy.

Print recipe with images | without images

Golden Potato Mash
From Every Day With Rachael Ray

Ingredients

2 pounds small yellow-fleshed potatoes, such as yukon gold
Salt
1 large sweet potato (about 1 pound), peeled
2/3 cup heavy cream
Pepper

Directions

Place the potatoes in a large saucepan and add enough water to cover by 2 inches; season with salt. Bring to a boil over high heat.
Meanwhile, halve the sweet potato lengthwise and then slice crosswise into 1/2-inch-thick pieces. Add to the boiling water and cook until fork-tender, about 15 minutes. Drain in a colander, then return to the pot.
Using a wooden spoon, coarsely mash the potatoes and sweet potato with the cream; season with salt and pepper.

Serves 8.

Print recipe with images | without images

Cranberry Sauce
From Everyday Food

Ingredients

1 bag (12 ounces) cranberries
3/4 cup sugar
1 teaspoon grated lemon zest
1 cup water

Directions

In a medium saucepan, combine cranberries, sugar, lemon zest, and water; bring to a boil.
Reduce to a simmer; cook until cranberries are soft, about 10 minutes. Transfer to a bowl, and let cool to room temperature.

Makes about 3 cups.

Make ahead: To store, refrigerate in an airtight container, up to 1 week.

Print recipe with images | without images

Broccoli and Cauliflower Gratin With Cheddar Cheese
From Food and Wine

Ingredients

4 cups broccoli florets (from 2 small heads)
4 cups cauliflower florets (from 1 small head)
1/4 cup extra-virgin olive oil
2 large garlic cloves, minced
1/8 teaspoon crushed red pepper
1/2 pound sharp Cheddar cheese, coarsely shredded (2 cups)
1/4 cup pitted oil-cured green or black olives, coarsely chopped
1 cup coarse plain dry bread crumbs
Salt and freshly ground pepper

Directions

Preheat the oven to 400°. Butter a 2-inch-deep 2-quart baking dish.
Bring a large saucepan of salted water to a boil, add the broccoli and cauliflower and cook until crisp-tender, 3 minutes. Drain thoroughly.
In a large skillet, heat 2 tablespoons of the oil over moderate heat. Add the garlic and crushed red pepper and cook just until fragrant.
Off the heat, add the broccoli and cauliflower and toss. Toss half of the cheese and the olives with the vegetables. Transfer to the baking dish and sprinkle with the remaining cheese.
In a small bowl, toss the crumbs with the remaining 2 tablespoons of olive oil; season with salt and pepper. Sprinkle the crumbs over the cheese. Bake in the upper third of the oven for about 12 minutes, or until the cheese is bubbling and the crumbs are golden. Serve hot.

Serves 4-6.

Print recipe with images | without images

Fast & Easy Dinner: Tofu and Broccoli Stir-Fry

YumSugar — Thu, 16 Oct 2008 07:45:40 -0700

If you're not already a big stir-fry fan, you should consider adding it to your meal circuit: in addition to being healthy and nutritious, stir-fries are also incredibly quick.

This tofu and broccoli version, with its firm tofu, is ideal for vegetarians and meat-eaters alike, as the protein has a meaty flavor and substantial texture.

To get dinner on the table in no time, read more.

Tofu and Broccoli Stir-Fry
From Everyday Food

Ingredients

1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
Coarse salt
2 tablespoons vegetable oil
3 tablespoons soy sauce
2 tablespoons rice vinegar
1/4 teaspoon red-pepper flakes
4 garlic cloves, minced
1 tablespoon cornstarch
1/2 cup cashews, toasted

Directions

Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes.
Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.
Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels.
Meanwhile, make sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic, cornstarch, and 3/4 cup water; set aside.
Add broccoli to skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk reserved sauce to combine; pour into pan. Return tofu to pan; stir to coat, about 1 minute more. Serve topped with cashews.

Serves 4.

Print recipe with images | without images

Fast & Easy Dinner: Broccoli Soup With Cheddar Toasts

partysugar — Tue, 30 Sep 2008 07:45:15 -0700

Although broccoli can be found year-round, it's actually in season during the Fall. Take advantage of the crisp, green vegetable with this upscale variation of the classic broccoli and cheddar combination.

The delicious and well-seasoned puree makes for a healthy yet comforting meal. Topped with crisp cheddar toasts, this soup is elegant enough to entertain with. Get the recipe and read more.

Broccoli Soup With Cheddar Toasts
From Martha Stewart

Ingredients

1 1/2 tablespoons extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, coarsely chopped
2 bunches broccoli (about 3 1/4 pounds), stems and florets chopped separately into 1/2-inch pieces
7 cups homemade or low-sodium canned chicken stock
1 teaspoon coarse salt
1 cup skim milk
1/8 teaspoon cayenne pepper
2 ounces extra-sharp cheddar cheese, grated or crumbled (about 1/2 cup)
8 thin slices crusty baguette

Directions

Heat oil in a large pot over medium heat until hot but not smoking. Add onion, garlic, and broccoli stems; cover, and cook, stirring occasionally, until vegetables are soft, about 15 minutes.
Add stock and salt; cover, raise heat to medium-high, and bring to a boil.
Add broccoli florets; reduce heat, and simmer, uncovered, until florets are just tender, about 10 minutes.
Remove soup from heat, and let cool, about 10 minutes. Fill a blender no more than halfway to puree soup in batches until smooth.
Return soup to pot; stir in milk and cayenne. Cook over medium heat until heated through (do not boil).
Heat broiler. Divide cheese among bread slices; toast under broiler until melted and golden brown, 45 to 60 seconds.
Divide soup among bowls. Top each bowl with a cheese toast, and serve.

Serves 8.

Print recipe with images | without images

Definition: Broccoli Rabe

YumSugar — Wed, 10 Sep 2008 07:45:55 -0700

Broccoli rabe
Also known as broccoli raab, broccoletti, and rapini, this cabbage relative has small florets with leaves that resemble those of kale. Known for its bitter flavor, broccoli rabe is often blanched to tone down the bitterness, then sautéed with garlic and olive oil or lemon and red pepper flakes and mixed into pastas, pizzas, and other dishes. It is common in southern Italian cuisine and has gained popularity in restaurants across the US.

Source

Fast & Easy Dinner: Chicken and Lemon-Broccoli Alfredo

partysugar — Tue, 24 Jun 2008 06:45:14 -0700

When a recipe calls for a canned sauce make the sauce your own by adding fresh herbs, savory spices, or grated cheese.

In this dish a refrigerated container of light Alfredo sauce is jazzed up with lemon zest and several grinds of black pepper. Served over seared chicken breasts and sautéed vegetables, it makes for a delicious and crowd pleasing meal. Sound scrumptious? Wait until you check out the recipe: read more.

Chicken and Lemon-Broccoli Alfredo
From Better Homes and Garden magazine

Ingredients

4 small skinless, boneless chicken breast halves
Salt and pepper
8 oz. mushrooms, halved
1 Tbsp. olive or cooking oil
1 lemon
3 cups fresh broccoli florets
1 10-oz. container refrigerated light Alfredo pasta sauce

Directions

Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.
Meanwhile, shred 2 teaspoons lemon peel; set aside.
Slice lemon.
Add broccoli and lemon slices to skillet.
Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).
Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through.
Serve with chicken. Add lemon peel and pepper.

Serves 4.

Print recipe with images | without images

Mini Forest Side: Broccoli, Chickpea, and Tomato Salad

YumSugar — Sat, 03 May 2008 04:30:08 -0700

For some reason, I never seem to buy broccoli. It's not that I don't like it, it's that I never seem to purchase it. However, I've decided to hunt down some new recipes that will force me to eat more broccoli.

This weekend I'm thinking of making this broccoli, chickpea, and cherry tomato salad. The broccoli is steamed, and a mustard vinaigrette holds it all together.

To try this recipe out with me, read more.

Broccoli, Chickpea, and Cherry Tomatoes
From Martha Stewart

Ingredients

1 pound broccoli, separated into florets (4 Cups)
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 small red onion, finely chopped
Coarse salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 can (15 ounces) chickpeas, drained and rinsed

Directions

In a large saucepan with a steamer insert, bring 1 inch of water to a boil.
Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper.
Add tomatoes, chickpeas, and broccoli.
Toss to coat with dressing.
Let cool 5 minutes.
Serve at room temperature or chilled.

Serves 6.

Print recipe with images | without images

Fast & Easy Dinner: Low-Fat Fettuccine Alfredo

partysugar — Fri, 18 Apr 2008 09:11:39 -0700

I love everything about creamy, decadent pasta sauces. However, I know they're incredibly unhealthy. That's why I enjoy making lighter versions like this low-fat fettuccine Alfredo. The recipe calls for skim milk and tons of crunchy, green broccoli. A small amount of good quality parmesan cheese adds depth and flavor. To recreate this classic pasta dish in a more healthful manner, read more.

Low-Fat Fettuccine Alfredo
From Real Simple magazine

Ingredients

12 ounces fettuccine
1 head of broccoli
1 1/2 cups cups skim milk
1 tablespoon unsalted butter
1 tablespoon flour
3/4 cup freshly grated Parmesan
1/2 teaspoon kosher salt

Directions

Cook fettuccine according to the package directions; drain.
Meanwhile, bring a pot of salted water to a boil and cook broccoli (cut into florets, stalks peeled and sliced), 3 minutes; drain.
Heat skim milk and butter in a large saucepan over low heat. Slowly whisk in flour.
Simmer until slightly thickened, whisking constantly, 1 to 2 minutes.
Remove from heat and stir in Parmesan and salt.
Add the pasta and broccoli and stir over low heat until heated through. Top each serving with Parmesan shavings.

Serves 4.

NUTRITION PER SERVING: CALORIES 445(0% from fat); FAT 9g (sat 5g); PROTEIN 22mg; CHOLESTEROL 23mg; CALCIUM 312mg; SODIUM 568mg; FIBER 4g; CARBOHYDRATE 72g; IRON 3mg

Print recipe with images | without images