YumSugar

Come Party With Me: Last-Minute Thanksgiving - Menu

partysugar — Tue, 24 Nov 2009 07:50:22 -0800

Thanksgiving is two days away, and if you've all of a sudden realized that you're in charge of planning, cooking, and hosting a dinner, don't freak out. I've got your back - and an incredibly easy menu that can be put together in just about two hours. For the appetizers, take some help from the store. Pick up your favorite cheese, crackers, dried fruit, and nuts. Use these items to throw together an uncomplicated yet stunning cheese display. When it comes to the main course, the simpler the better. Serve turkey breast roasted with lemon and thyme, mashed sweet potato paprika puree, and a hearty, healthy portion of braised kale.

Thanksgiving isn't about the quantity of food, it's about the quality of conversation you have while enjoying the meal. To savor these dishes with loved ones, get the recipes and read more.

Early Bird Turkey
From Every Day With Rachael Ray

Ingredients

Two 2 3/4-pound boneless turkey breast halves with skin on
One 2 1/4-pound bone-in turkey thigh
1 tablespoon extra-virgin olive oil
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1 tablespoon pepper
1 lemon, halved crosswise
1/2 cup chicken broth
Store-bought cranberry sauce, for serving

Directions

Position a rack in the upper third of the oven and preheat to 400°. Arrange the turkey parts on a rimmed baking sheet, tucking the smaller end of each breast under to make an even thickness. Drizzle with the olive oil and season with the thyme, salt and pepper. Place the lemon halves, cut side down, in the pan. Roast until a meat thermometer inserted in each piece registers 155°, about 55 minutes.
Transfer the turkey parts to a cutting board and tent loosely with foil; let stand for 20 minutes before slicing.
Meanwhile, pour the chicken broth into the baking sheet, scraping up any browned bits. Pour into a microwaveable cup; skim the fat that rises to the surface. Microwave on high power for 1 minute. Serve the turkey pan sauce with the sliced turkey and cranberry sauce.

Serves 8.

Print recipe with images | without images

Sweet-Potato Purée With Smoked Paprika
From Gourmet

Ingredients

3 pounds sweet potatoes
1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
1/3 cup heavy cream
1/4 teaspoon sweet or hot smoked paprika
1/4 teaspoon salt, or to taste
1/8 teaspoon cayenne, or to taste

Directions

Put oven rack in middle position and preheat oven to 400°F.
Prick each potato once with a fork, then bake potatoes in a foil-lined shallow baking pan until tender, about 1 hour.
When cool enough to handle, peel, then cut away any eyes or dark spots.
Purée potatoes with butter, cream, paprika, salt, and cayenne in a food processor until smooth.

Serves 8.

Make Ahead: Purée can be made 1 day ahead and chilled in an airtight container. Reheat in a double boiler or a metal bowl set over a saucepan of simmering water, stirring occasionally.

Print recipe with images | without images

Braised Kale
From Food & Wine

Ingredients

1/3 cup extra-virgin olive oil
4 garlic cloves, very finely chopped
1 1/2 cups chicken stock or low-sodium broth
3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
Salt and freshly ground pepper

Directions

In a very large soup pot, heat the olive oil. Add the garlic and cook over moderately high heat, stirring, just until fragrant, about 30 seconds.
Add the chicken stock, then add the kale in large handfuls, letting it wilt slightly before adding more. Season with salt and pepper, cover and cook over moderate heat until the kale is tender, about 5 minutes.
Remove the lid and cook until the liquid has evaporated, about 3 minutes longer. Transfer to a bowl and serve.

Serves 12.

Make Ahead: The braised kale can be covered and refrigerated overnight. Reheat before serving.

Print recipe with images | without images

Fast & Easy Dinner: Roasted Chicken Legs With Potatoes

partysugar — Fri, 20 Nov 2009 13:00:43 -0800

If roasting a whole chicken seems like too much work at the end of a long week, consider this recipe that combines chicken legs with potatoes and kale. It's the perfect one-pot meal.

All you have to do is toss everything into a roasting pan, throw it in the oven, and about an hour later, you'll have a flavorful dinner on the table.

Of course, chicken breasts can be substituted for the legs, but the dish may lose some of its rustic appeal. To get the uncomplicated and savory recipe, read more.

Roasted Chicken Legs With Potatoes
From Food & Wine

Ingredients

1 1/2 pounds tender, young kale, stems and inner ribs removed
1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
8 whole chicken legs (about 10 ounces each)
1 teaspoon paprika
Lemon wedges, for serving

Directions

Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes.
Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.
Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Serves 8.

Print recipe with images | without images

Fast & Easy Dinner: Penne With Mushrooms

partysugar — Thu, 19 Nov 2009 12:50:30 -0800

Although some people may think all pasta dishes are loaded with carbs and cheese, this recipe proves them wrong. It's chock full of mushrooms and kale, and combines whole wheat pasta with a rich sauce made from hazelnuts. Most grocery stores carry whole wheat pasta these days; you can find it in the regular pasta aisle. There's no meat, but the mushrooms and nutty gravy give this dish a complex heartiness. To check out this vegetarian-friendly, cheese-free pasta recipe, read more.

Penne With Mushrooms
From Everyday With Rachael Ray

Ingredients

Salt
1 pound whole wheat penne pasta
A handful dried porcini mushrooms
2 cups vegetable or mushroom broth
2 tablespoons extra-virgin olive oil
4 portobello mushroom caps, halved and thinly sliced
2 shallots, thinly sliced lengthwise
3 to 4 cloves garlic, finely chopped
1 bunch kale, stemmed and chopped
Freshly ground pepper
¼ teaspoon grated or ground nutmeg
2 tablespoons butter
½ cup chopped peeled hazelnuts
2 to 3 sprigs fresh rosemary, leaves finely chopped
2 tablespoons flour

Directions

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a small saucepan, soften the dried mushrooms in the broth over low heat.
In a large nonstick skillet, heat the olive oil, over medium heat. Add the portobellos, shallots and garlic and cook until tender, 6 minutes. Add the kale, cover the skillet and cook until wilted, about 5 minutes. Season with salt, pepper and the nutmeg and toss.
Using a slotted spoon, transfer the porcinis to a cutting board and chop, then add to the kale mixture.
Pour the porcini broth into a bowl or cup, discarding any grit at the bottom of the pan; set aside.
Wipe out the pan, add the butter and melt over medium heat. Add the hazelnuts and rosemary and cook for 2 to 3 minutes. Sprinkle the flour on top and cook for 1 minute, then whisk in the reserved porcini broth and cook until thickened, 3 to 4 minutes.
Toss the pasta with the kale mixture and gravy; season with salt and pepper.

Serves 4.

Print recipe with images | without images

You Won't Miss the Turkey With This Savory Squash Pudding

YumSugar — Tue, 17 Nov 2009 15:00:27 -0800

Planning an almost meatless feast or vegetarian meal this Thanksgiving? If you were fretting about a main course that can compete with the bird as the star of the supper, you can stop worrying; I've found one for you!

I'm not sure if any entrée can ever be all things to all people, but this savory bread pudding is as close as it gets. It's wholesome, with kale, butternut squash, and shallots, yet at the same time hearty and satisfying. Want to impress herbivores and carnivores alike? Keep reading.

Stuffing So Good It Should Be Made All Year Long

partysugar — Wed, 04 Nov 2009 16:15:58 -0800

Last year on Thanksgiving, my older brother, while shoveling stuffing down his throat asked, "How come we only have stuffing once a year? It's so good!" I have to agree with him, stuffing is one of the main reasons I look forward to turkey day. Although I change up the recipe I use, there's one ingredient (besides bread) my stuffing must have: Italian sausage. As the plump sausage renders fat, it imparts an incomparable depth of flavor and porky goodness to the bread and vegetables. This recipe combines the fragrant juicy pork with soft butternut squash, leafy kale, oozing parmesan cheese, and melt-in-your mouth focaccia. The elements may not be traditional, but the resulting stuffing is comforting, addictive, and most-importantly, delicious. To serve this stuffing to your family, get the recipe and read more.

Sausage and Kale Thanksgiving Stuffing
From Food Network Magazine

Ingredients

4 tablespoons unsalted butter, plus more for greasing
1 pound sweet Italian fennel sausage, casings removed, broken into small pieces
3 large leeks, white and light-green parts only, sliced
1/2 medium butternut squash, peeled and diced
Kosher salt and freshly ground pepper
1 bunch kale, leaves trimmed and chopped
1 pound stale onion focaccia, cubed
1 large egg
2 cups low-sodium chicken broth or turkey stock
1 cup diced parmesan cheese, plus 1/4 cup shredded

Directions

Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish.
Heat 1 tablespoon butter in a large Dutch oven or heavy pot over medium heat. Add the sausage and cook until golden brown, about 6 minutes.
Add the leeks and squash and season with 1 teaspoon each salt and pepper; cook until the leeks are soft, about 3 minutes.
Add the kale, toss and cover until the kale wilts, about 4 minutes.
Add the focaccia cubes and the remaining 3 tablespoons butter and toss until the butter melts.
Whisk the egg and chicken broth in a bowl until smooth; stir in the diced parmesan and 1 teaspoon salt.
Pour the broth mixture over the bread mixture; cook until the liquid is absorbed by the bread, about 1 minute.
Transfer the bread mixture to the prepared casserole dish. Scatter the shredded cheese evenly on top and bake until golden and cooked through, about 40 minutes.
Set aside for 5 minutes before serving.

Serves 8.

Print recipe with images | without images

View 8 Photos ›

Yummy Links: From Pumpkin Seeds to Carbonara

partysugar — Fri, 16 Oct 2009 09:15:35 -0700

Ten ways to spice up pumpkin seeds.- Chow
Kale and bacon make one delicious combination. - The Epi Log
Josh Ozersky questions the patriotism of the humble hamburger. - Vanity Fair
Fabio Viviani's latest gig? Pizza delivery man. - Grub Street NY
Cook's Illustrated's editor, Christopher Kimball, is ready to wage war on the blogosphere. - Eat Me Daily
The Bocuse d'Or USA is now searching for its next national team. - Eater
Jazz up classic pasta carbonara with peas and ricotta. - Serious Eats

Fast & Easy Dinner: Rosemary Tuna With White Beans

partysugar — Tue, 16 Jun 2009 06:50:19 -0700

Tonight, plate up a fiber-rich meal of fish, beans, and greens. In this recipe, ahi tuna is rubbed with a quick homemade rosemary oil before being seared to perfection. Garlicky kale with white beans and cherry tomatoes makes a simple but satisfying side.

Though this dish is healthy, it doesn't lack fresh flavor. If you dislike tuna, substitute chicken breast cutlets or peeled and deveined shrimp. To look at the recipe, please read more.

Rosemary Tuna With White Beans
From Whole Living

Ingredients

2 tablespoons extra-virgin olive oil
2 garlic cloves, 1 thinly sliced and 1 minced
1/2 teaspoon finely chopped fresh rosemary
1 pound ahi tuna steak (1 1/2 inches thick)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
2 teaspoons fresh thyme leaves, chopped
1/4 teaspoon red-pepper flakes
3 to 4 kale leaves, thinly sliced (1 cup)
3/4 cup homemade or low-sodium store-bought chicken stock
2 cups canned cannellini beans, rinsed
1/2 cup cherry tomatoes, quartered
1 1/2 teaspoons red-wine vinegar

Directions

Heat 1 tablespoon oil and sliced garlic in a skillet over medium heat. When garlic begins to sizzle, remove and discard. Add rosemary to oil, and immediately pour into a heatproof bowl. Let cool slightly.
Season tuna with 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub half the rosemary oil over tuna. Let stand 15 minutes.
Heat 2 teaspoons oil in a skillet over medium-high heat until hot. Add tuna, and sear until dark golden brown, about 1 minute per side. Transfer to a plate, and cover loosely with parchment. Let rest.
Heat remaining teaspoon oil in a saucepan over medium heat. Add thyme, red-pepper flakes, and minced garlic, and cook, stirring, 1 minute.
Add kale, and cook 2 minutes. Add stock, and simmer 5 minutes.
Add beans and tomatoes, and simmer 2 minutes. Stir in vinegar and remaining salt and pepper.
Thinly slice tuna. Drizzle rosemary oil over tuna and beans on serving plates.

Serves 4.

Print recipe with images | without images

Kale Chips: A Savory, Simple, and Nourishing Snack

YumSugar — Sat, 04 Apr 2009 08:30:18 -0700

When some friends announced they'd be stopping by last Sunday, I wanted to make a welcoming snack in a flash. But after hours of munching on heavy March Madness snacks the day before, I needed to give my body a little lovin' with some lighter, vegetable-centric fare.

I knew exactly what to make: oven-baked chips made from nothing but olive oil and Tuscan kale. The crispy bite, conceived by James Beard-nominated chef Dan Barber, is so basic, it's practically a non-recipe. Find out how I made these nutty, melt-in-your mouth chips when you read more.

Tuscan Kale Chips
From Bon Appétit

Ingredients

12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Salt
Pepper

Directions

Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper.
Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves.
Transfer leaves to rack to cool.

Makes approximately 24 chips.

Print recipe with images | without images

View 5 Photos ›

Yummy Links: From Kelly Choi to Chinese New Year

partysugar — Fri, 16 Jan 2009 06:45:21 -0800

Meet Kelly Choi, the host of Bravo's upcoming series Top Chef Masters. - Serious Eats
Read Alice Waters's personal letter to Barack Obama. - Gourmet
Learn the difference between cinnamon and nutmeg.- Cookthink
Find out how far your food travels. - The Kitchn
Here's how restaurants are coping with recession. - The Epi-Log
Fight the Winter flu by eating more kale. - Mouthing Off
Ten good-luck foods to enjoy during Chinese New Year. - Chow

Source

Fast & Easy Dinner: Breaded Pork With Cabbage and Kale

partysugar — Tue, 09 Dec 2008 06:45:45 -0800

This delicious, effortless meal is made with a surprise ingredient: cornbread stuffing mix. Pounded slices of pork are coated with the crunchy, flavorful mix before being pan-fried in oil.

Sautéed kale and red cabbage is a colorful, healthy side. Balsamic vinegar adds a tangy punch to the wilted veggies.

To make this tonight, read more.

Breaded Pork With Cabbage and Kale
From Better Homes and Gardens

Ingredients

1-1/4 lb. center cut pork loin, cut in 4 slices
2 cups corn bread stuffing mix, crushed
2 Tbsp. olive oil
2 cups sliced red cabbage
6 cups coarsely chopped kale
1/3 cup balsamic vinegar
Salt and black pepper

Directions

Preheat oven to 250 degrees F.
Place pork slices between plastic wrap. Use flat side of meat mallet to lightly pound slices to 1/4-inch thickness. Place stuffing mix in shallow dish; coat pork with stuffing mix.
In extra-large skillet heat 1 tablespoon of the olive oil over medium-high heat. Cook two of the pork slices for 2 to 3 minutes each side, until crisp, golden, and cooked through. Transfer to baking sheet; keep warm in oven.
Repeat with remaining oil and pork.
Wipe skillet. Add cabbage. Cook and stir until cabbage is crisp-tender.
Add kale and vinegar; cook just until wilted. Lightly sprinkle with salt and pepper. Serve with pork.

Serves 4.

Print recipe with images | without images