Archive for August, 2020

Aug 13

Chicken-Broccoli Mac and Cheese with Bacon

SERVES: 6

Ingredients

  • 6 ounces uncooked large or regular elbow macaroni
  • 3 cups prechopped broccoli florets
  • 3 bacon slices, coarsely chopped
  • 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch pieces
  • 1 teaspoon kosher salt, divided
  • 1 tablespoon minced fresh garlic
  • 1/8 teaspoon ground turmeric
  • 1 1/4 cups 1% low-fat milk
  • 1 cup unsalted chicken stock (such as Swanson)
  • 1/4 cup plus 1 teaspoon all-purpose flour
  • 5 ounces sharp cheddar cheese, shredded (about 1 1/4 cups)

 

How to Make It

Step 1

Preheat broiler to high.

Step 2

Cook pasta according to package directions, omitting salt and fat. Add broccoli to pan during last 2 minutes of cooking. Drain.

Step 3

While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan with a slotted spoon; reserve 1 1/2 teaspoons drippings in pan. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.

Step 4

Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.

 

https://www.myrecipes.com/recipe/chicken-broccoli-mac-cheese

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Posted in Kid friendly, Main

Aug 13

Enchilada Casserole

SERVES: 4

Ingredients

  • 1 pound ground sirloin
  • 1 cup chopped onion
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup fat-free, lower-sodium beef broth
  • 1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 4 (8-inch) whole-wheat flour tortillas
  • 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers

 

How to Make It

Step 1

Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.

Step 2

Preheat oven to 400°.

Step 3

Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.

Step 4

Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

 

https://www.myrecipes.com/recipe/enchilada-casserole-2

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Posted in Main, Mexican

Aug 13

Baked pear/apple custard tart

Ingredients

4 eggs

300ml thickened low-fat cream

3 tbsp honey

3 tbsp plain wholemeal flour

2 pears (or 2 apples)

Pantry essentials 

½ tsp cinnamon

1 tsp vanilla extract

Cooking oil spray

 

 

Method

1. Preheat oven to 160 degrees Celsius and lightly grease pie dish with cooking oil.

2. Mix eggs, honey, cream and vanilla in a bowl, beating well to make the custard filling.

3. Whisk in sifted flour, then pour 2/3 of this mix into the greased pie dish and bake for 5 to 7 minutes to set the custard.

4. Cut pears or apples into thin slices while the filling bakes.

5. Remove pie dish from the oven and scatter fruit slices on top.

6. Pour remaining custard cream over the fruit and sprinkle generously with cinnamon.

7. Return to the oven and bake for another 15 minutes or until custard has set.

 

https://www.dailymail.co.uk/femail/article-8504549/Why-thousands-Australian-dessert-lovers-going-mad-healthy-baked-custard-tart.html

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Posted in Dessert

Aug 13

Roasted sweet potato & carrot soup

SERVES: 4

 

Ingredients

  • 500g sweet potatoes, peeled and cut into chunks
  • 300g carrots, peeled and cut into chunks
  • 3 tbsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 1l vegetable stock
  • 100ml crème fraîche, plus extra to serve

Method

  1. Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
  2. Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
  3. Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
  4. Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
  5. Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
  6. Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

 

https://www.bbcgoodfood.com/recipes/roasted-sweet-potato-carrot-soup

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Posted in Soup, Starter, Vegetarian

Aug 13

No-Churn Fresh Mint and Chocolate Ice Cream

MAKES: 2 quarts

 

INGREDIENTS

    • ¾ cup (15 g) coarsely chopped mint
    • 2 cups (or more) heavy cream, divided
    • 4 oz. bittersweet chocolate (65%–75% cacao), coarsely chopped
    • 1 (14-oz.) can sweetened condensed milk
    • 1 tsp. kosher salt
    • ½ cup (40 g) Dutch-process cocoa powder

 

PREPARATION

    1. Bring mint and 1 cup cream to a bare simmer in a small saucepan over medium heat. Remove from heat, cover, and let sit 30 minutes. Strain through a fine-mesh sieve into a measuring glass, pressing on solids; discard solids. Chill cream until very cold, about 30 minutes.
    2. Just before cream is ready, heat chocolate in a heatproof bowl set over a saucepan of simmering water (do not let bowl touch water), stirring occasionally, until melted and smooth. (Alternatively, heat in 20-second increments in a microwave, stirring between bursts.) Mix together sweetened condensed milk and salt in a medium bowl.
    3. Pour remaining 1 cup cream into infused cream in measuring glass. (You should have 2 cups; add more if needed.) Transfer to a medium bowl. Using an electric mixer, beat cream, starting on low speed and gradually increasing to medium-high as it thickens, until billowy and stiff peaks form, about 4 minutes.
    4. Add a dollop of whipped cream to condensed milk mixture and mix in with a rubber spatula (this is just to lighten it so that the next stage—folding—is easier). Add remaining whipped cream, then sift in cocoa powder. Fold in, running spatula down sides and along bottom of bowl, then lifting up through center and over top while rotating bowl to integrate without deflating, until very few streaks of condensed milk mixture remain and cocoa powder is combined.
    5. Scrape about one quarter of ice cream base into a loaf pan that’s at least 8½x4½”. Using a fork, drizzle about one third of melted chocolate over. Repeat layering process, finishing with a layer of ice cream base, to create 4 layers of ice cream base total and 3 layers of drizzled chocolate. Cover with plastic wrap or an airtight silicone lid and freeze until solid, at least 8 hours.
    6. To serve, transfer loaf pan to refrigerator and let ice cream soften 10 minutes before scooping into bowls.
    7. Do Ahead: Ice cream can be made 1 week ahead. Keep frozen.

 

https://www.epicurious.com/recipes/food/views/fresh-mint-and-chocolate-ice-cream

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Posted in Dessert, Vegetarian

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