nverland: (Monthly-October)
[personal profile] nverland
 photo Bariloche-Trees.jpg

Cheesy Chicken Pasta

Ingredients:

8 ounces whole-wheat penne
2 cups 1/2-inch cauliflower florets
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine
3 cups low-fat milk
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup shredded Gruyère, or Swiss cheese
3 cups shredded cooked chicken, or turkey (12 ounces; see Tip)
1 teaspoon Dijon mustard
2 tablespoons chopped fresh chives, or scallion greens

Preparation:

Bring a large pot of water to a boil. Add pasta and cook for 5 minutes. Add cauliflower florets and cook until the pasta and florets are tender, about 4 minutes more. Drain, rinse and return to the pot.
Meanwhile, heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until tender, 2 to 3 minutes. Add wine and cook until reduced slightly, about 1 minute. Whisk milk, flour, salt and pepper together in a medium bowl and add to the pan. Bring to a boil over medium-high heat, stirring frequently. Cook, stirring, until thickened, about 1 minute. Reduce heat to low and stir in cheese until smooth. Stir chicken (or turkey) and mustard into the cheese sauce; cook until heated through, about 2 minutes.
Stir the sauce into the drained pasta and cauliflower. Serve sprinkled with chives (or scallion greens).

Tips:
Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

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nverland: (Viggo Boo)
[personal profile] nverland
We haven't done this for several years, and I'm late starting, but what say we declare -

 photo 0-octviggoawareness1.jpg

You are welcome to snag the banner and use it to play along. Banner by the much-missed [livejournal.com profile] galor5_graphics

Oct 1-3 under here )
nverland: (Monthly-October)
[personal profile] nverland
 photo aspen_trees_montana.jpg

Bachelors Stew - crockpot

2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1/3 cup dried bread crumbs
1 teaspoon salt
1/8 teaspoon ground black pepper
1 yellow onion
3 carrots, cut into thick strips
4 stalks celery, chopped
1 teaspoon dried basil
1/3 cup quick-cooking tapioca
1 (4. 5 ounce) can sliced mushrooms
1 teaspoon soy sauce
2 (10. 75 ounce) cans condensed tomato soup
1 cup beef broth

Combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes into a slow cooker and add onion, carrots, celery, basil, tapioca, mushrooms, soy sauce, tomato soup and broth. Stir well, cover and cook on low for 10 to 12 hours, or on high for 3 to 5 hours.

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nverland: (JMT-Red)
[personal profile] nverland
JMT

Zachary Quinto and Leonard Nimoy

Read more... )
nverland: (Monthly-October)
[personal profile] nverland
 photo user168996_pic1563_1213931359.jpg

Braised Pork and Apples

1 tablespoon vegetable oil
4 ounces thick-cut bacon, cut into 1/2-inch pieces
1 tablespoon unsalted butter
5 pounds boneless pork shoulder (often called butt),
cut into 6 pieces, and with as much fat removed as
possible.
Kosher salt and freshly ground black pepper
3 medium shallots, thinly sliced
1/3 cup Calvados or other apple-flavored brandy
1 1/4 cups apple cider, preferably fresh
2 tablespoons (or more) apple cider vinegar
3 tart, firm apples (such as Pink Lady or Honeycrisp),
peeled, cut into 1/2-inch wedges (about 4 cups)
1/2 teaspoon Dijon mustard
Chopped fresh chives
Preparation

Place a rack in lower third of oven; preheat to 325F. Heat oil
in a large heavy pot over medium heat. Add bacon and cook,
stirring often, until browned and crisp, 6-8 minutes. Using a
slotted spoon, transfer bacon to a paper towel-lined plate and
set aside.

Increase heat to medium-high. Add butter to pot with drippings.
Season pork shoulder with salt and pepper. Working in batches
if needed, cook pork shoulder, reducing heat as needed to
prevent over browning, until brown on all sides, 8-10 minutes
per batch. Transfer pork shoulder to a plate. Add shallots to
pot and cook, stirring often, until shallots begin to soften,
about 4 minutes.

Remove pot from heat; add Calvados and stir, scraping up
any browned bits from bottom of pot. Return to heat and
simmer for 1 minute. Add apple cider and 2 tablespoons
vinegar. Bring to a simmer, then return pork shoulder to pot,
placing in a single layer on bottom of pot (the meat should
not be completely covered).

Cover pot and transfer to oven. Braise pork shoulder, turning
after 1 hour, until fork-tender, about 2 hours. Stir in reserved
bacon.

DO AHEAD: Bacon and pork shoulder can be cooked 2 days
ahead. Let cool in braising liquid, uncovered. Chill, uncovered,
until cold; cover and keep chilled. Rewarm before continuing.

Using tongs, transfer pork to a deep platter. Skim fat from
cooking liquid. Place pot over medium heat and bring liquid to
a simmer. Add apples and cook until apples are just tender
and sauce is slightly reduced, 8-10 minutes. Stir Dijon mustard
into sauce; season with salt, pepper, and more vinegar, if desired.
Pour sauce with apples over pork on platter. Sprinkle with chives.

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nverland: (Default)
[personal profile] nverland
ENTRIES CLOSE THIS FRIDAY!

Because of low entries (we have two people at each comm), entries will be extended.

A reminder that challenge closes Friday September 27 October 4 at [livejournal.com profile] bean_stillness and [livejournal.com profile] viggo_stills.

GO HERE for Viggo

GO HERE for Sean
nverland: (cooking 3)
[personal profile] nverland
October is Vegetarian Awareness Month and today is Awareness Day

 photo wvd2.jpg

Keralan Vegetable Stew
ACTIVE: 20 MIN TOTAL TIME: 1 HR SERVINGS: 4

2 tablespoons canola oil
2 tablespoons finely julienned peeled fresh ginger
4 garlic cloves, thinly sliced
12 fresh curry leaves or 2 bay leaves
2 serrano chiles, finely chopped
1 teaspoon ground turmeric
Coarsely ground black pepper
1 cup frozen pearl onions, thawed
Salt
1 medium Yukon Gold potato, peeled and cut into 1-inch cubes
2 medium carrots, cut into 1/2-inch dice
1/2 pound green beans, cut into 1/2-inch pieces
1/2 cup vegetable stock or broth
1 cup unsweetened coconut milk

In a large saucepan, heat the canola oil. Add the ginger, garlic, curry leaves, chopped chiles, turmeric, 1 1/2 teaspoons of black pepper and 1/2 cup of the pearl onions. Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 8 minutes. Add the potato cubes, diced carrots, green beans, vegetable stock and the remaining 1/2 cup of pearl onions and bring to a boil. Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes. Season with salt and black pepper. Discard the bay leaves, if using, and serve.

MAKE AHEAD
The vegetable stew can be refrigerated overnight.

SERVE WITH
Steamed rice.


 photo vegetarian.png
nverland: (Monthly-October)
[personal profile] nverland
 photo Apple_trees_covered_with_ice-2.jpg

Bacon Wrapped Cherry Peppers

Cherries
6 jarred hot cherry peppers— halved through the stem, seeded, drained and patted dry
1/3 cup cream cheese, softened
12 thin bacon slices (6 ounces)

Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick.
Arrange the stuffed peppers in a large ovenproof skillet and cook over moderate heat, turning, until the bacon is browned, 12 to 15 minutes. Transfer the skillet to the oven and bake for about 5 minutes, until the bacon is crisp and the cream cheese is hot. Serve the stuffed cherry peppers warm.
nverland: (JMT3)
[personal profile] nverland
JMT

Viggo Mortensen
Read more... )
nverland: (Monthly-September)
[personal profile] nverland
Another month come and gone. Where does the time go? New theme tomorrow


Young_Stars_in_the_Small_Magellanic_Cloud,_NGC_346

 photo Young_Stars_in_the_Small_Magellanic_Cloud_NGC_346.jpg

*-*/*-*/*-*

 photo Eyeball-Sub.jpg

Eyeball Sub
Serves: 12

Ingredients
1/2 cup drained canned cannellini beans or other white beans
1 large egg, lightly beaten
1 1/2 tablespoons ketchup
1 tablespoon apple butter
1 tablespoon soy sauce
1 1/2 pounds ground turkey
8 pitted colossal green olives, cut in 3 round slices
2 cans (15-ounce each) tomato sauce with Italian herbs
1 -2 small black olives, cut in 1/4-inch dice, you will need 24 pieces
12 small club rolls (about 5-inches long), split
1 1/2 cups shredded mozzarella cheese

Instructions
Preheat oven to 400 degrees F.

Mash the beans with a fork, potato masher or food processor until completely smooth.

Mix with egg, ketchup, apple butter and soy sauce.

Mix into the ground turkey using your hands until completely incorporated.

Wet your hands with cold water, form 24, 1-1/2-inch meatballs, and put them on 2 sheet pans leaving plenty of space in between.

Push a green olive ring deeply into the center of each meatball, with the circular side facing up.

Mold the meat around the olive into a football shape so that each meatball looks like an eye.

Bake at 400 degrees F for 10 minutes until the meat is cooked through.

While the eyeballs are cooking heat the tomato sauce in a saucepan until simmering, and keep warm.

Remove eyeballs from the oven. Dab away any juice from the top with a paper towel and insert a piece of black olive into the hole in the center of each green olive giving each eye a dark pupil.

To serve: Spoon 1/4 cup sauce in each roll, top with 2 tablespoons cheese and insert 2 eyeballs side-by-side staring out from each roll.

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nverland: (JMT-Red)
[personal profile] nverland
JMT

Tommy Lee Jones
Read more... )
nverland: (Monthly-September)
[personal profile] nverland
VdB 152- A Ghost in Cepheus

 photo VdB152-AGhostinCepheus.jpg


/*-*/*-*/

 photo bourbon-bacon-chocolatechunkcookies2.jpg

Bourbon- Bacon Chocolate Chunk Cookies
Yield: About 4 dozen
Prep Time: 30 min Cook Time: 9 min

Ingredients:
3/4 pound center cut thick bacon, 1/2-inch diced
2 1/2 cups All-Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsalted butter, at room temperature
1/2 cup reserved bacon fat, chilled
3/4 cup granulated white sugar
3/4 cup packed brown sugar
3 Tablespoons Bourbon
1 teaspoon vanilla extract
2 large eggs
8 ounces dark chocolate, chopped

Directions:
1. In a large skillet, cook the bacon until the bacon pieces are golden brown and crisp. Remove the bacon from the skillet and onto a plate lined with paper towels to drain. Reserve the bacon fat in the pan. You’ll need 1/2 cup of the bacon fat- spoon it into a 1/2 cup measuring cup and refrigerate it until it has solidified.

2. Preheat the oven to 375 degrees F. In a medium bowl, whisk together the flour, baking soda, salt and baking powder. In a separate large bowl, use an electric mixer to combine the butter, bacon fat, sugars, bourbon and vanilla. Mix in the eggs, one at a time, until well combined. Beat in the flour mixture. Then stir in the bacon and chocolate (hint: if you want your cookies to look really pretty, save a few bacon and chocolate pieces to add to the top of each cookie dough blob before baking). Drop by rounded tablespoonfuls onto parchment or silpat-lined baking sheets- about 2 inches apart.

3. Bake 9 to 11 minutes, or until the cookies are lightly browned. Let stand on the cookie sheets for about 5 minutes, then remove the cookies to a cooling rack to cool completely.

4. Store cookies in an airtight container for up to 5 days, or store in a covered container or zip bag in the freezer for up to 6 weeks.

Tips:
*Don’t try to use turkey bacon for this recipe- ick.

.
nverland: (Monthly-September)
[personal profile] nverland
Thor's Helmet

 photo ThorsHelmet.jpg

/-*-/-*-/

 photo TripleBerryCheesecakeCobbler.jpg

Triple Berry Cheesecake Cobbler

Ingredients

FOR THE BERRIES
2 pt each of strawberries, blueberries, and raspberries or 2 12 oz packages of frozen mixed berries, thawed
FOR THE CHEESECAKE
(4) 8 oz pkg softened cream cheese
1 c sugar
2 tsp vanilla extract
4 large eggs
FOR THE COBBLER
2/3 c quick oats
2/3 c brown sugar
2/3 c flour
1 tsp cinnamon
1/2 tsp nutmeg
3/4 c butter, softened
FOR THE CAKE (YOU CAN ALSO USE A
BOX CAKE AND IT’S EASIER AND JUST
AS DELICIOUS)
2 c cake flour
2 tsp baking powder
1/2 tsp salt
1/2 c butter, softened
1 c sugar
3 large eggs, room temperature
2 tsp vanilla
3/4 c milk

Directions


1 Preheat oven to 350 degrees Mix 1/2 fresh or thawed berries (drained) with 1/2 cup of sugar; set aside

2 In medium bowl, beat together 4 packages of cream cheese and 1 cup of sugar until combined. Add 2 teaspoons of vanilla and mix well. Add 4 eggs,
one at a time until all are combined; set aside

3 In medium bowl, mix together 2/3 cup of quick oats, 2/3 cup of brown sugar and 2/3 cup of flour. Add 1 teaspoon of cinnamon and 1/2 teaspoon
of nutmeg; mix well. Add 3/4 cup of softened butter until mixture is completely moist and crumbly; set aside

4 In a small bowl combine 2 cups of cake flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt with a wire whisk; set aside.

In a separate large bowl, cream 1/2 cup of butter and 1 cup of sugar with beaters until light and fluffy. Beat 3 eggs in - 1 at a time - until combined.
Add 2 teaspoons of vanilla and mix until completely combined.

Slowly beat in flour mixture and milk alternating each one until mixture is smooth.

Pour half of batter into greased 9 x 13 bake pan. (Use the rest of batter for another cake or cupcakes.)

5 Pour cream cheese batter over cake batter. Sprinkle on half of the berry mixture - without sugar - over entire surface of cake. Sprinkle oat crumble evenly over top of berries.

6 Bake at 350 degrees for 50 minutes. Let cake cool completely. Cut into 16 squares. Pour remaining berry mixture over each serving

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nverland: (cooking 3)
[personal profile] nverland
The Red Spider Planetary Nebula

 photo TheRedSpiderPlanetaryNebula.jpg

MEATBALL HASLAMA WITH TAHINI LIAISON
1 hour, 45 minutes. Serves 10

3 to 4 slices (3.2 ounces) stale bread
3/4 pound ground beef
1/3 pound ground lamb
1 egg
1/2 small onion, finely grated
1 to 2 cloves garlic, mashed, plus 2 cloves sliced, divided
1 to 2 bunches dill, stems removed and sprigs chopped (about 1/3 cup), plus 2 to 3 (2/3 ounce) bunches dill, sprigs only, divided
About 3/4 bunch parsley (2 1/2 ounces), stems removed and chopped (about 1/4 cup)
1 1/2 bunches basil (2/3 ounce), stemmed and leaves chopped (about 1/3 cup)
Salt and freshly ground pepper
About 8 1/2 cups (2 liters) chicken broth, more as desired
Scant 1 cup (7 1/2 ounces, 220 milliliters) extra-virgin olive oil, divided
2 pounds boiled potatoes, diced to walnut-sized pieces.
40 pearl onions, peeled
5 egg yolks
Juice and zest of 2 lemons
5 tablespoons tahini (sesame paste)
14 ounces Swiss chard, stemmed and leaves torn
1 pound, 1 1/2 ounces (500 grams) sugar snap peas
Sea salt, for garnish
Fresh basil and dill, for garnish
Extra-virgin olive oil, for garnish

1. Soak the bread in water until softened, about 5 minutes, then drain, squeezing out any water. Remove the crust and place in a large bowl. Stir in the ground beef, lamb and egg, along with the onion, mashed garlic, chopped dill, parsley and basil, one-half plus one-eighth teaspoon salt and one-quarter teaspoon pepper. Cover and refrigerate for 30 to 60 minutes.

2. Form the mixture into golf ball-size pieces and set aside. Heat the oven to 350 degrees.

3. Bring the chicken broth to a boil. Reduce to a gentle simmer and season to taste.

4. Heat a saute pan over medium-high heat. Add three-fourths cup plus 1 1/2 tablespoons (200 ml) olive oil and saute the potatoes just until crisp on the outside, 10 to 15 minutes. Using a slotted spoon, remove the potatoes to the broth to finish cooking until tender. Likewise, saute the pearl onions until golden brown, 6 to 8 minutes, then add to the chicken broth to continue cooking until tender.

5. Fry the meatballs, in batches as necessary, until browned, 8 to 10 minutes per batch. Place the meatballs on a rimmed baking sheet and continue cooking in the oven until the meatballs are cooked through, about 5 minutes.

6. Prepare the liaison: Blend together the egg yolks, lemon juice and zest, one-fourth teaspoon salt, a few grinds pepper and sliced garlic using an immersion blender. Slowly add the remaining 1 1/2 tablespoons (20 ml) olive oil in a stream, then the remaining dill sprigs and tahini, to form a smooth liaison. Add a ladleful of hot broth to the liaison while beating to temper it. Taste and adjust the seasoning as desired.

7. Add the Swiss chard, sugar snap peas and meatballs to the chicken broth in the pot (add extra chicken broth if needed to cover) and bring to a boil to heat everything through. When the broth is boiling, remove the pot from the heat and gently whisk in the tahini liaison so it does not curdle.

8. Serve immediately in warmed bowls, garnished with a sprinkling of sea salt, fresh basil and dill, and a drizzle of olive oil.

Nutrition per serving: 531 calories; 18 g protein; 36 g carbohydrates; 5 g fiber; 36 g fat; 7 g saturated fat; 144 g cholesterol; 6 g sugar; 1,121 mg sodium

.
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