Mushroom Turnovers

This is close to the recipe my Mom used to make - they are awesome!  Worth the effort.

Ingredients

1 (8 ounce) package cream cheese
1 cup butter
1 1/2 cups all-purpose flour
2 tablespoons butter
3/4 pound fresh mushrooms, finely chopped
1/2 medium onion, chopped
1/8 teaspoon dried thyme
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons all-purpose flour
1/2 cup sour cream


Directions
In a medium bowl, mix together the cream cheese and 1 cup of butter until well blended. Mix in the flour until fully incorporated. Pat into a ball, and refrigerate while you make the filling.

Melt 2 tablespoons of butter in a large skillet. Add the mushrooms and onion. Season with thyme, salt and pepper. Cook and stir until tender, about 5 minutes. Sprinkle the flour over everything so it won't get lumpy, then reduce the heat to low, and stir in the sour cream. Heat just until thickened, then remove from the heat.

Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to about 1/4 inch thickness. Cut into 3 inch rounds. Place a small amount of the mushroom mixture on one side of each circle, then fold the dough over and press to seal. Prick the tops with a fork to vent steam, and place the pastries on a baking sheet. (They can also be frozen at this time until needed.)

Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

Tuscan Shrimp

Skewer on the grill or sautee.  These are from a friend and are terrific!

Ingredients:
2 lb shrimp (I prefer the larger ones)
1 cup olive oil
¼ cup parsley (fresh)
1 lemon chilled
2 Tablespoons hot pepper sauce
3 cloves garlic
1 ½ tablespoons tomato paste
2 tablespoons dried oregano
1 teaspoon salt
1 teaspoon black pepper

Directions:
Combine all ingredients, and pour over shrimp.  Marinade in bag for up to 3 hours.  Grill, sauté, whatever.

Pan Roasted Chicken

Bobby Flay recipe that was published in the NY Times.

FOR THE CHICKEN

4 bone-in, skin-on chicken breasts
Kosher salt to taste
2 tablespoons Spanish paprika
2 teaspoons ground cumin
2 teaspoons ground mustard
2 teaspoons ground fennel seed
1 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
FOR THE MINT SAUCE

1 cup fresh mint leaves
½ cup fresh parsley leaves
4 cloves garlic, peeled and roughly chopped
1 serrano chile, seeds removed and roughly chopped
1 tablespoon honey
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper.
PREPARATION

1. Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.

2. Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.

3. Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.

4. Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fi ne accompaniment, along with sautéed greens.

YIELD 4 servings.

Fancy Mac and Cheese

From NYTimes.


This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops dredged in beaten eggs, bread crumbs and Parmesan, then sautéed in clarified butter. It serves well as a main dish also, particularly if you double the recipe. Escoffier added both truffles and julienne tongue to the mix, and you can, too, though it is hardly necessary.
TOTAL TIMEAbout 30 minutes


INGREDIENTS

½ pound dried macaroni pasta, or cavatelli, gemelli, even ziti
4 thin slices ham, about 2 ounces, cut into thin ribbons
3 or 4 small mushrooms, ideally wild, sliced thin
2 tablespoons tomato purée
2 tablespoons Madeira
3 tablespoons grated Parmesan cheese
3 tablespoons grated Gruyère cheese
2 tablespoons unsalted butter
½ teaspoon ground nutmeg
Kosher salt and freshly ground black pepper to taste.
PREPARATION

1. Set a large pot of heavily salted water over high heat, and allow it to come to a boil.

2. Add the pasta to the water, and cook it until it is just shy of tender, according to the instructions on the box.

3. Meanwhile, put the ham, mushrooms and tomato purée in a small sauté pan, and pour the Madeira over the top. Cook over medium heat until the liquid has reduced to a glaze, the ham is heated through and the mushrooms are beginning to brown. Turn the heat off under the pan, and set aside.

4. Reserve a cup of the pasta water, and drain the pasta well. Return the pasta to the pot, then add the cheeses and butter, and stir to combine. Add the seasonings, and stir some more, adding, if necessary, a little of the reserved pasta water to loosen the pasta and help melt the cheeses. Add the mushroom mixture, and stir to combine. Taste for seasoning. Serve with salad, or as a ‘‘garnish’’ for roasted or sautéed lamb.

Rishia Zimmern's Chicken with Shallots

From NYTimes

INGREDIENTS

8 chicken thighs
2 tablespoons flour
1 tablespoon kosher salt
1 tablespoon ground black pepper
2 tablespoons unsalted butter
12 to 15 whole medium shallots, peeled
2 cups white wine
2 tablespoons Dijon mustard
2 sprigs tarragon
2 cups cherry tomatoes, cut in half.
PREPARATION

1. Rinse chicken thighs in water, and pat them very dry with paper towels. Sprinkle over them the flour, salt and pepper.
2. Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set aside.
3. Add the shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 10 to 12 minutes. Add the wine to deglaze the pot, stir with a large spoon, then add the mustard and tarragon, then the chicken thighs. Cover the pot, turn the heat to low and simmer for 30 minutes.
4. Remove the lid, and allow the sauce to reduce and thicken, 15 to 20 minutes.
5. Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately.

Grain Free Bread

   Here’s the recipe for those rolls:

1/2c sorghum flour

1/4c millet flour

1/2c teff flour

1/2c tapioca starch

1/2c potato starch

1 1/2t xanthan gum

1/2t sea salt

¼ tsp granulated garlic

¼ t granulated onion (I used more like ½ t dried onion flakes)

2 t baking powder

1 T ground flaxmeal mixed with ¼ c hot water – do this first, in small bowl, set aside

2 T honey

2 T applesauce

½ c coconut oil, melted

1 t apple cider vinegar

½ c warm water

In large mixing bowl, whisk together dry ingredients

Add wet ingredients and mix for 1 minute on medium speed

Drop onto parchment-lined baking sheet, forming 8 rolls

Brush tops lightly with olive oil, sprinkle with coarse salt and/or seeds

Bake 25 min at 350.

Oatmeal Cookies

These were posted on Facebook by a few folks - not sure where it originated.

I added the egg, though they say you don't need it.  They are good.  Adding chocolate chips would make them great (but, would also add sugar...).

Ingredients:
3 medium bananas, mashed
1/3 cup applesauce (preferably "natural" without added sugar)
2 cups rolled oats
1/4 cup milk (you can use almond or soy milk if you want)
1/2 cup raisins (I used cranberries)
1 tsp vanilla
1 tsp cinnamon
1 egg

Directions:
Pre-heat your oven to 350.  Mix all the ingredients together.  Put on a baking sheet (golf ball size), and bake for 15 minutes.  You want to flatten them a bit as they do not spread when baking.