Jane Dorion~ Make Ahead Meals For Busy Moms Cookbook Review and Giveaway

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Dec 252011
 

THIS GIVEAWAY IS NOW CLOSED

When I received Jane’s Cookbook in the mail I was excited. I love cookbooks. I received this cookbook a few weeks ago but due to some current difficulties I am just now getting to post the review and giveaway. Sorry about that! It was hard deciding what recipe I liked the best.I saw so many yummy recipes including
Chicken Enchiladas,Make-Ahead Coffee Cake,Spicy Corn Chowder and Peanut Butter Fudge.

Jane’s cookbook Make Ahead Meals for Busy Moms is perfect for moms on the go that don’t have a lot of time to cook Jane’s cookbook encourages making meals in advance and freezing them makes eating at home a great way to save money and time. With so many pages of yummy recipes, you will be sure to be pleased. In the cookbook you will find appetizers, breakfast and brunch recipes. desserts, main dishes, side dishes and soups. You can also visit her blog for some yummy recipes.

Jane Doiron is an elementary school teacher who lives in Massachusetts. Being a busy mom herself with two boys she prepares fabulous  make-ahead meals  that the whole family loves.

For this review I had my eye on the Peanut Butter Fudge recipe. I wanted to make a yummy treat to take to work tomorrow. Since everyone on my shift loves peanut butter, I knew that this yummy fudge recipe would be a hit. But was it good? You bet it was!  I will most definitely be making this recipe again. I apologize for not having pics of the recipe. I dropped my camera and I need to get it repaired.

Peanut Butter Fudge
3 cups sugar
3/4 cup milk
1/2 cup flour
1 cup peanut butter
1 cup marshmallow fluff
1/2 cup walnuts

~A Day Ahead~

 Spray a 7×5 x 1 1/2 inch baking dish with nonstick spray. In a 2 quart saucepan stir sugar and  milk and   heat  until   boiling. Turn heat off and quickly whisk in the flour, peanut butter, marshmallow, and walnuts. Spread mixture into pan with the back of a spoon. Cool on wire rack. Cut into squares. Cover and store at room temperature.


To Enter Giveaway:

Want to win a copy of Make-Ahead Meals For Busy Moms? Leave a comment below stating why you would like to win this cookbook.

Giveaway Starts 2/6 Ends 2/10.

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Disclosure: I received for the review a copy of Make-Ahead Meals For Busy Moms cookbook. No other compensation was received. Winner will be chosen using Random.Org. Winner will have 48 hours to respond or another winner will be chosen. Please leave a valid email address where I can contact you.

Pickled Grilled Vegetables – Now, Why Didn’t I Think of That?

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Dec 252011
 

This pickled grilled vegetables technique was my favorite new discovery on the Kingsford University trip. It’s quite a simple, and seemingly obvious trick, yet it never occurred to me. It’s times like these when I’m faced with the tragic realization that I’m not as smart and creative as I think I am.


Basically, small pickling cucumbers (which I’ve always called, “pickles,” even if they aren’t pickled yet, just to be confusing), as well as other firm vegetables, are seared briefly over very hot charcoal, before being packed in the sweet and sour pickling liquid.

The grilling imparts a subtle smokiness, as well as a little extra sweetness from the caramelization of the vegetables. I can see these being a regular fixture on the picnic table during the upcoming grilling season. What a perfect compliment to a platter of barbecued pork, or grilled chicken.


These tasted great after just one day, and even better after three. Please don’t ask me how long they will last in the fridge, as I believe they should be eaten before that would become any kind of issue. I hope you give it a try, and be sure to tell me all the fabulous ways you flavored your pickling liquid. Enjoy!

Ingredients:
(Adapted from a recipe by Chris Lilly)
6 pickling cucumbers
1 red bell pepper
1 cup sugar
1 cup white vinegar
1 cup water
2 1/2 tablespoons kosher salt, or to taste
big pinch of red chili flakes
12 black peppercorns
2 cloves garlic
1/4 teaspoon dried dill

Chicken Cordon Bleu a la MinhSa 3000

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Dec 242011
 

If you’re regular reader of comments here, I’m sure you know Minh “Sa” Chau. He’s my 13-year old protege/wanna-be-chef who’s clearly plotting to put me out of business one day. Minh just posted his first ever video recipe, and compared to my first attempts it’s pretty damn good.

Of course, with the joy and satisfaction of posting your very own video recipe comes the inevitable comments and critiques. So, do the kid a favor and give him some honest feedback. I’m sure he can handle it, and if not, well, he picked the wrong career.

My suggestion to MinhSa 3000; do yourself a huge favor and Google the cooking term “wet hand, dry hand method,” and use it the next time you set up a breading station! By the way, you’re only 13… how did you already win a medal? I’m 46 and still waiting for one.

He has the ingredients listed on his YouTube page in case you want them. Enjoy!

[youtube=http://www.youtube.com/watch?v=SLz2gjttZM0]

Ayam Goreng Kremes (Fried Chicken with Crispy Batter)

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Dec 242011
 

Main Ingredients:
1 Chicken, whole or cut into several pieces
3 Lime leaves
3 Bay leaves
1 piece Galangal


Blended Seasoning:

6 Shallots
6 Garlic
1 tbsp Coriander
1 tsp Pepper
1 piece Ginger
1 tsp Cumin
a little Turmeric (optional)
2 tbsp Salt

Kremes (Crispy Batter) Ingredients:

1 cup Chicken Broth
1/4 cup Rice Flour (add Tapioca, optional)
1 egg, beaten flat
1 cup water

Directions:

1. Boil chicken with main and blended ingredients until tender, remove chicken from the cooking water.

2. Fry the chicken until the yellow (unless you like to overcook a little bit).

3. Mix all “Kremes” ingredients, fry per one spoon in hot oil with a rather large fire. Fry until dry. Lift them.

4. Serve chicken with sprinkles of “Kremes”.


Recipe source:
http://mamieksyamil.multiply.com/recipes/item/64/Ayam_Goreng_Kremes

Image source:
http://preistiaimooeth.files.wordpress.com/2008/11/ayam-kremes.jpg

A Cure for the Common Quail

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Dec 242011
 

Hopefully you’ve been playing along at home, and now have a nice batch of cured lemons to start experimenting with. If not, you can catch-up in no time – just check out this video recipe for Thomas Keller’s cured lemons posted last week.

I ended up using these lovely lemons in a super-simple, but really gorgeous roast quail recipe. This would make a great special occasion first course, and really shows off the unique flavor of the preserved lemons. The recipe is stark, because I really wanted to taste what the lemons could do.

I usually don’t tell you how to eat, but here I’m going to. You want to make sure each bite of quail has at least a tiny piece of the preserved lemon mashed on to it.

You can gauge your own personal tolerance for how much of the condiment to use, but it totally makes the bite. The way just a little bit draws out the flavors of the meat is a lot of fun.

I know many of you will ask, so I’ll tell you right up front, you can find quail. Higher-end stores like Whole Foods will carry them frozen, and any decent poultry purveyor can find some for you. If all else fails, you can simply order them online.

If you can’t find quail, you can easily adjust this for game hens, or even chicken breasts (using the slice of cured lemon under the skin). By the way, I was thrilled with how my lemons turned out, especially in this recipe, and would love to hear what your experiences are. Enjoy!

Bonus Coverage: If you’re as big a Thomas Keller fan as I am, check out this great post by YumSugar about the chef’s demo, “The World’s Best Preserves,” from the 2010 Food & Wine Classic in Aspen. That’s where this whole cured lemons obsession started for me.

[youtube=http://www.youtube.com/watch?v=QsC8__3lwO0]

Ingredients:
4 whole quail
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1/2 teaspoon cumin
1/4 teaspoon coriander
pinch cayenne, optional
1 cup chicken broth
1 slice cured lemon, minced fine

Cranberry Turkey Crostini

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Dec 242011
 

(this is an appetizer)

Cranberry Turkey Crostini

Servings: 30 Category: Low Fat Method: Broiled

Time: Prep: 30 min. + chilling

Calories: 79 Fat: 3 g Saturated Fat: 3 g Cholesterol: 8 mg

Sodium: 131 mg Carbohydrate: 11 g Fiber: 1 g Protein: 3 g

Diabetic Exchange: 1 starch, 1/2 fat

Ingredients

1 package (12 oz) fresh or frozen cranberries

1 medium tangerine, peeled and seeded

1/2 cup red wine vinegar

1/4 cup chopped shallots

1/2 cup sugar

1/4 cup chopped seeded jalapeno peppers

1/4 teaspoon pepper

30 slices French bread (1/4 inch thick)

Cooking spray

1 package (8 oz) reduced-fat cream cheese

1/2 pound shaved deli smoked turkey (or shaved deli chicken)

Directions:

Place cranberries and tangerine in a food processor; cover and process until coarsely chopped. Set aside.

In a small saucepan, bring vinegar and shallots to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Stir in the sugar, jalapenos, pepper and reserved cranberry mixture. Cook for 5 minutes over medium heat, stirring frequently. Transfer to a small bowl; refrigerate until chilled.

Place bread on ungreased baking sheets; lightly spray bread on both sides with cooking spray. Broil 3 to 4 inches from the heat for 1 – 2 min on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey (or chicken) and 1 tablespoon cranberry mixture.

Yield: 2-1/2 dozen.

Paula’s New Potato And Green Bean Salad

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Dec 242011
 

I am a big Paula Deen fan. I enjoy her show on Food Network and love trying her recipes.Paula puts a new spin on a potato salad using red potatoes and green beans.This side dish is perfect to serve with chicken, or beef. Hope you enjoy this recipe.
[youtube=http://www.youtube.com/watch?v=6ir2yrhn9Zg]

Pan-Roasted Halibut Cheeks with Warm Pancetta Vinaigrette

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Dec 242011
 

I was originally going to use scallops for this dish, but when I looked at the fish case at the market and saw fresh halibut cheeks, my menu changed quickly! If you can find halibut cheeks you HAVE to try them. If your market carries regular halibut fillet or steaks, ask the fish person to get you some cheeks. Frozen are fine and they can probably do a special order for you. These are actually sweet, succulent pockets of meat found in the cheeks of the fish. It looks, and also cooks, like a scallop. It is the kind of thing that the fish mongers take home to eat themselves while they laughing at us poor suckers stuck with the fillet!

Warm pancetta vinaigrette is a wonderful sauce for this dish (as it is with almost any dish), and a little goes a long way. I served my cheeks on top of some bright yellow spaghetti squash with is a great, and healthy base for this recipe. Just the pancetta dressing on the squash would have been a winner. Check the site for a demo on how to prep the squash, as it is a very simple and delicious side dish.
[youtube=http://www.youtube.com/watch?v=UWQLwOpfmyU]

Ingredients:
1 Pound Wild Halibut Cheeks (Or Scallops, Tuna, Etc)
3 Oz Pancetta or Bacon
1 Large Handful Pea Shoots Or Sprouts
1 Clove Garlic
1/3 Cup Rice Vinegar
1 Tsp Dijon Mustard
Black Pepper
Salt
2 Tbl Olive Oil
1 Lemon

I Now Pronounce You Reader and Soup! – How to Make Italian Wedding Soup

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Dec 232011
 

I knew today’s video recipe was called Italian Wedding Soup because it’s traditionally served at weddings, but I wanted to find out why this soup, with these ingredients in particular, was chosen.

I had a few theories. I figured the greens probably represented money, and symbolized hopes that the bride and groom would enjoy a prosperous union. The soup’s signature mini-meatballs were a tougher nut to crack.

How could taking large, virile, normal-size meatballs and shrinking them down to dainty little shriveled dumplings serve as a metaphor for marriage? I just don’t see a connection. Well, come to find out (according to two reliable sources; Wikipedia, and my friend and fellow About.com Guide, Kyle) the name has nothing to do with people getting married.

Apparently, what we Italian-Americans from the northeast call Italian Wedding Soup is actually a misinterpretation of an Italian soup called, “minestra maritata,” which basically means “married soup.” The “married” refers to the delicious pairing of the greens and meat, and not the ritual of marriage.

So, the soup ended up being a sort of self-fulfilling prophecy. What better choice for a first course at your Italian-American wedding reception than something called Italian Wedding Soup?

That should give you enough soup-related cocktail party conversation material for a while. Whether you fondly remember this from weddings past, or you’ve never had it or heard about it before, I really hope you give it a try. Enjoy!

[youtube=http://www.youtube.com/watch?v=nYwbAb0QvBE]

Ingredients:
1 quart beef broth
1 quart chicken broth
Note: A little more or little less broth will not affect the recipe
1/3 cup pastina or other tiny pasta
1 bunch kale
salt and pepper to taste
For the meatballs:
1 1/4 pound beef
1 egg
2 cloves garlic
1/4 cup cream
1 cup fresh breadcrumbs
2 tbsp fresh parsley
1/2 cup grated Parmigiano-Reggiano
1 1/2 tsp salt
1/2 tsp fresh black pepper

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