Recipe: Strawberry-Basil Shortcakes

strawberry-basil-shortcakes

Ingredients

Shortcakes

  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 cups all-purpose flour, plus more for surface
  • 6 tablespoons (¾ stick) chilled unsalted butter, cut into pieces
  • 1 cup heavy cream
  • 1 large egg, beaten to blend

Berries and assembly

  • 1½ pound fresh strawberries, hulled, quartered (about 3 cups), divided
  • 4 tablespoons sugar, divided
  • 2 sprigs basil
  • 2 cups heavy cream
  • 2 tablespoons crème fraîche

Directions

Shortcakes

  1. Preheat oven to 400°. Whisk sugar, baking powder, salt, and 2 cups flour in a large bowl. Using your fingers or a pastry cutter, work in butter until the texture of coarse meal with a few pea-size pieces of butter remaining. Add cream and mix until dough just comes together (it will be sticky).

  2. Turn out dough onto a lightly floured surface and pat into a 12×4” rectangle about ¾” thick. Cut out rounds with a 2½” biscuit cutter, re-rolling scraps as needed to make 8 rounds. Whisk egg with 1 Tbsp. water in a small bowl. Transfer rounds to a parchment-lined baking sheet and brush tops with egg wash. Bake until tops are golden brown and shortcakes are cooked through, 15–20 minutes.

  3. DO AHEAD: Shortcakes can be made 2 days ahead. Store tightly wrapped at room temperature.

Berries and assembly

  1. Coarsely chop 2 cups strawberries (use any bruised or less perfect ones) and cook with 2 Tbsp. sugar in a medium saucepan over medium heat, stirring occasionally, until berries are softened and mixture is slightly thickened, about 5 minutes. Let berry compote cool.

  2. Meanwhile, toss basil, 1 Tbsp. sugar, and remaining 1 cup strawberries in a medium bowl and let sit until fruit begins to release juices, 10–15 minutes. Discard basil.

  3. Using an electric mixer, beat cream, crème fraîche, and remaining 1 Tbsp. sugar to soft peaks, about 4 minutes.

  4. Split shortcakes and fill with berry compote, whipped cream mixture, and macerated strawberries.

Nutrition Facts:

Servings Per Recipe, Calories (kcal) 4560 Fat (g) 43 Saturated Fat (g) 26 Cholesterol (mg) 175 Carbohydrates (g) 40 Dietary Fiber (g) 2 Total Sugars (g) 14 Protein (g) 6 Sodium (mg) 160

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Recipe: Breakfast Porridge with Soft Egg and Pea Shoots

recipe

Ingredients

  • 2 medium shallots, peeled, halved through root
  • 1 1” piece ginger, peeled, crushed
  • ½ cup brown rice, rinsed well
  • ½ cup red quinoa, rinsed well
  • ¼ cup low-sodium soy sauce
  • Kosher salt, freshly ground pepper
  • 2 ounces young leafy pea shoots
  • 4 large eggs, room temperature
  • 2 teaspoons toasted sesame oil, divided
  • 2 radishes, thinly sliced
  • Chopped unsalted, dry-roasted peanuts, fresh cilantro leaves, and sliced scallions (for serving)

Directions

  1. Bring shallots, ginger, rice, quinoa, and 8 cups water to a boil in a large saucepan, reduce heat, and simmer, stirring often after the first hour of cooking to prevent sticking, until mixture is thick like porridge and rice is very soft (should be starting to breakdown), 1 ½–2 hours. Stir in more water as needed to achieve desired consistency.
  2. Discard shallots and ginger and stir in soy sauce; season with salt and pepper. Add pea shoots and cook just until shoots are wilted and tender, about 2 minutes.
  3. Meanwhile, bring a large saucepan of water to a boil, then carefully add eggs. Boil 6 minutes (exactly), then transfer eggs to a large bowl of ice water. Let cool and peel.
  4. Serve porridge, drizzled with oil and topped with soft-boiled eggs, radishes, peanuts, cilantro, and scallions.

Nutrition Facts:

Servings Per Recipe, Calories (kcal) 300 Fat (g) 9 Saturated Fat (g) 2 Cholesterol (mg) 215 Carbohydrates (g) 41 Dietary Fiber (g)  3 Total Sugars (g) 2 Protein (g) 13 Sodium (mg) 590

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Recipe: Mango-Chicken Tinga

Mango-Chicken Tinga

Ingredients

  • sweet onion, cut into wedges
  • mango, halved, seeded, peeled, and diced
  • pounds chicken thighs, skin removed
  • 1 1/2 teaspoons ground chipotle chile pepper
  • cloves garlic, minced
  • teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 14 1/2 – ounce can fire-roasted diced tomatoes, undrained
  • 14 1/2 – ounce can reduced-sodium chicken broth
  • cup mango nectar
  • Hot cooked rice
  • Fresh pineapple wedges (optional)
  • Lime wedges (optional)
  • Sliced green onions (optional)
  • Mexican crema (optional)

Directions

  1. In a 3 1/2- to 4-quart slow cooker place onion and mango. Top with chicken, chipotle pepper, garlic, salt, cumin, ginger, and cinnamon. Pour tomatoes, chicken broth, and mango nectar over all. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21/2 hours. Using a slotted spoon, remove chicken from cooker; cool slightly.
  2. Remove chicken bones. Discard bones and shred chicken. Return shredded chicken to cooking liquid.
  3. To serve, use a slotted spoon to transfer the chicken mixture to shallow bowls. Add a big spoonful of cooked white rice to each bowl. Spoon broth around rice and chicken and serve, if desired, with pineapple wedges, lime wedges, sliced green onions, and Mexican crema.

Nutrition Facts:

Servings Per Recipe 6, Potassium (mg) 477, sodium (mg) 789, Fat, total (g) 4, Riboflavin (mg) 0, Trans fatty acid (g) 0, carb. (g) 42, Thiamin (mg) 0, pro. (g) 22, vit. C (mg) 33, vit. A (IU) 1361, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 1, Monounsaturated fat (g) 1, Folate (µg) 85, sat. fat (g) 1, Pyridoxine (Vit. B6) (mg) 1, chol. (mg) 86, Niacin (mg) 7, cal. (kcal) 296, sugar (g) 16, iron (mg) 3, fiber (g) 3, calcium (mg) 61

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Recipe: Smoky Roasted Tomato Bisque

Smoky Roasted Tomato Bisque

Ingredients

  • 1 1/2 pounds fresh tomatoes, stemmed and quartered
  • tablespoons olive oil
  • 1 1/2 teaspoons smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsalted butter
  • 1/4 cup chopped white onion
  • 1/4 cup chopped celery
  • tablespoons chopped fennel
  • cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup buttermilk
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried thyme, crushed
  • cups water
  • tablespoons dry red wine
  • Salt
  • Black pepper

Directions

  1. Preheat oven to 300 degrees . Line a 15x10x1-inch baking pan with foil. Place tomatoes on pan. Drizzle with oil. Sprinkle with smoked paprika and kosher salt; toss to coat. Roast, uncovered, until softened, about 45 minutes. Let cool. Transfer tomatoes to a blender or food processor. Cover and blend until a smooth puree.
  2. Meanwhile, in a large saucepan, melt butter over medium heat until foaming. Add onion, celery and fennel. Cook until tender and translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add cream, buttermilk and herbs; bring to a boil. Reduce heat and simmer, uncovered, until reduced by half, about 10 minutes.
  3. Add the pureed tomatoes, water and wine. Bring mixture to a boil. Reduce heat and simmer, uncovered, 30 minutes, to develop flavor and reduce slightly. Let cool slightly. Working in batches, puree in a blender or food processer until smooth. Season with salt and pepper.

Nutrition Facts:

Servings Per Recipe 4, chol. (mg) 66, Fat, total (g) 30, cal. (kcal) 326, Polyunsaturated fat (g) 2, Monounsaturated fat (g) 11, carb. (g) 11, sat. fat (g) 15, pro. (g) 3, calcium (mg) 82, sugar (g) 7, Potassium (mg) 518, fiber (g) 3, Trans fatty acid (g) 1, Riboflavin (mg) 0, Thiamin (mg) 0, vit. C (mg) 26, vit. A (IU) 2288, iron (mg) 1, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 34, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 1, sodium (mg) 331

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Recipe: Sausage Polenta with Nestled Eggs

Sausage-Polenta-2-RU214807

Ingredients

  • 2 1/2 cups vegetable broth
  • 1 1/4 cups milk
  • cup quick-cooking polenta mix
  • 1 1/4 cups shredded Mexican-style four-cheese blend
  • 4 – ounce can diced green chiles
  • ounces bulk pork sausage
  • cups sliced fresh mushrooms
  • cup finely chopped onion
  • Nonstick cooking spray
  • eggs
  • Freshly ground black pepper (optional)
  • Snipped fresh cilantro (optional)
  • Bottled hot pepper sauce (optional)

Directions

  1. In a large saucepan, bring vegetable broth to boiling. Meanwhile, in a small bowl or large glass measuring cup, stir together milk and polenta. Add polenta mixture in a slow, steady stream to vegetable broth, stirring constantly; reduce heat. Cook and stir until bubbly; cook and stir for 3 to 5 minutes more until polenta is thickened. Stir in cheese and diced green chlles until well mixed; set aside.
  2. In an extra-large skillet, cook sausage, mushrooms and onion over medium-high heat until meat browns and onion is tender. Drain and discard liquid. Stir in polenta mixture until well mixed.
  3. Evenly spread polenta-meat mixture into a greased 3-quart oval or rectangular baking dish. Cover baking dish with a sheet of greased or nonstick foil; store overnight in the refrigerator.
  4. While oven preheats to 375 degrees , use the bottom of a 1/3-cup measuring cup coated with cooking spray to make eight indentations in the polenta mixture. Bake, covered, for 35 minutes. Reduce oven temperature to 325 degrees F. Remove baking dish from oven; remove foil. Break one egg into a small dish. Carefully slide the egg into an indentation. Repeat with remaining eggs. Return to oven.
  5. Bake, uncovered, in the 325 degrees F oven for 25 minutes more or until the eggs are almost set. Let stand on wire rack 5 to 10 minutes (eggs will continue to cook). If you like, sprinkle with pepper and snipped cilantro and serve with hot pepper sauce.

Nutrition Facts:

Servings Per Recipe 8, Fat, total (g) 19, vit. C (mg) 2, cal. (kcal) 392, vit. A (IU) 714, iron (mg) 2, Riboflavin (mg) 0, sat. fat (g) 8, Thiamin (mg) 0, chol. (mg) 225, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 34, Niacin (mg) 2, Cobalamin (Vit. B12) (µg) 1, Trans fatty acid (g) 0, Folate (µg) 34, Polyunsaturated fat (g) 2, sodium (mg) 686, calcium (mg) 213, pro. (g) 20, Potassium (mg) 308, sugar (g) 4, fiber (g) 4

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Recipe: Crispy Baked Chicken Wings

Image result for crispy baked chicken wings

Ingredients

  • 4 Pounds Chicken Wings
  • 1/2 cup butter
  • 2 cloves garlic, minced
  • 1 cup grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 2 teaspoons ground paprika
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a shallow baking dish with aluminum foil and grease lightly.
  2. Cut tips from chicken wings and discard. Cut between the joint to separate each wing into 2 pieces.
  3. Combine butter and garlic in a small saucepan over low heat; heat until butter is melted and garlic is fragrant, 3 to 5 minutes.
  4. Mix Parmesan cheese, parsley, oregano, paprika, salt, and pepper together in a shallow bowl.
  5. Dip chicken wing pieces in melted butter mixture; coat with Parmesan cheese mixture in the bowl. Arrange in the prepared baking dish. Drizzle any remaining butter on top.
  6. Bake in the preheated oven until skin is browned and juices run clear, about 1 hour.

Nutrition Facts:

  • Servings Per Recipe: 10
    Amount Per Serving
    Calories: 233
  • Total Fat: 
  • Saturated Fat: 
  • Cholesterol: 
    Sodium: 
  • Potassium: 
  • Total Carbohydrates: 
  • Dietary Fiber: 
  • Protein: 
  • Sugars: 
  • Vitamin A: 
    Vitamin C: 
  • Calcium: 
  • Iron: 
  • Thiamin: 
  • Niacin: 
  • Vitamin B6: 
  • Magnesium: 
  • Folate: 

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Recipe: Southwestern Vegetable & Chicken Soup

soup.jpg

Ingredients

  • 2 medium poblano peppers
  • 2 teaspoons canola oil
  • 12 ounces boneless, skinless chicken thighs, trimmed, cut into bite-size pieces
  • 1½ cups chopped onion (1 large)
  • 1½ cups chopped red or green bell pepper (1 large)
  • 1½ cups green beans, cut into ¼-inch pieces, or frozen, thawed
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1½ teaspoons ground cumin
  • 6 cups reduced-sodium chicken broth
  • 1 (15 ounce) can black beans or pinto beans, rinsed
  • 1 (14 ounce) can diced tomatoes
  • 4 cups chopped chard or spinach
  • 1½ cups corn kernels, fresh or frozen
  • ½ cup chopped fresh cilantro
  • ½ cup fresh lime juice, plus lime wedges for serving

Directions

  1. To roast poblanos: Position oven rack about 5 inches from the heat source; preheat broiler. Line the broiler pan with foil. Broil whole poblanos, turning once, until starting to blacken, 8 to 12 minutes. Transfer to a paper bag and let steam to loosen skins, about 10 minutes. When the poblanos are cool enough to handle, peel, seed, stem and coarsely chop; set aside.
  2. Meanwhile, heat oil in a large soup pot or Dutch oven over medium-high heat. Add chicken and cook, turning occasionally, until lightly browned, 3 to 5 minutes. Transfer to a plate and set aside.
  3. Reduce the heat to medium and add onion, bell pepper, green beans and garlic. Cook, stirring, until beginning to soften, 5 to 7 minutes. Stir in chili powder and cumin and cook, stirring, until fragrant, about 30 seconds. Stir in broth, beans, tomatoes and the chopped poblanos; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
  4. Add the reserved chicken and juices, chard (or spinach) and corn; return to a simmer and cook for 15 minutes more to heat through and blend flavors.
  5. Top each portion with 1 tablespoon each cilantro and lime juice; serve with lime wedges.

Nutrition Facts:

Per serving: 213 calories; 6 g fat(1 g sat); 6 g fiber; 25 g carbohydrates; 17 g protein; 44 mcg folate; 39 mg cholesterol; 7 g sugars; 2,806 IU vitamin A; 72 mg vitamin C; 79 mg calcium; 3 mg iron; 386 mg sodium; 779 mg potassium

 

Click HERE for more information about the recipe.