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description= 10 posts published by kitchenetta during November 2008;
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the (127), and (106), new (42), opens (40), window (40), with (37), this (32), for (32), share (30), cup (29), pasta (26), add (26), email (25), 2008 (25), soy (24), #chicken (24), until (23), recipes (21), teaspoon (21), print (20), facebook (20), pepper (19), salt (18), tablespoons (18), november (17), cheese (15), over (15), cake (14), like (13), cream (13), heat (13), oil (13), recipe (13), into (13), flour (13), 2010 (12), 2011 (12), pie (12), minutes (12), chopped (12), bowl (12), margarine (12), loading (11), tomatoes (11), but (11), parmesan (11), cook (11), posted (11), top (11), sugar (11), read (10), full (10), post (10), link (10), friend (10), olive (10), dairy (9), dairyfree (9), apples (9), baking (9), enjoy (9), mixture (9), about (9), large (9), ground (9), cups (9), comments (8), blog (8), 2009 (8), dishes (8), gravy (8), then (8), used (8), was (8), wordpress (7), com (7), milk (7), free (7), turkey (7), presto (7), italian (7), well (7), that (7), sauce (7), all 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cup pomegranate seeds about 2 preheat oven to 350 degrees f grease and flour two 9 cake pans place the sugar oil and eggs in the large bowl of your mixer and combine in a separate bowl sift together the flour baking soda cinnamon ginger baking powder and salt add the dry ingredients into the wet mixture and mix well stir in the pumpkin puree and mix well pour batter into prepared pans and bake for 35 40 minutes until golden and cake tester comes out clean from center cool on rack make icing place 1 cup powdered sugar and cream cheese in a large bowl beat with a mixer at medium speed until well blended add remaining powdered sugar and rind beat until fluffy place 1 cake layer on a plate spread 2 3 cup cream cheese frosting evenly over top of cake top with remaining cake layer spread remaining cream cheese frosting over top but not sides of cake arrange orange slices in a ring around outer edge of top cake layer sprinkle pomegranate seeds over center of top cake layer store cake loosely covered in refrigerator makes 16 servings share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post more pasta presto please posted in pasta presto pasta night on november 28 2008 1 comment this week s presto pasta nights roundup is being hosted at more than words blog all i can say is mmm mmm good share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post inside the apple streusel pie posted in apples dairyfree recipes desserts fruit nuts pies recipes on november 27 2008 2 comments yesterday i posted a photo of my latticed sour cream apple streusel pie and i promised a photo of the interior well here it is and was it splendid as promised here is the delicious recipe enjoy sour cream apple streusel pie adapted from the silver palate cookbook crust 2 1 2 cups flour 5 tablespoons sugar 3 4 teaspoon salt 3 4 teaspoon ground cinnamon 12 tablespoons margarine chilled 4 6 tablespoons apple cider chilled sift flour sugar salt and cinnamon into a bowl cut in the margarine with a fork until mixture resembles rolled oats moisten with just enough cider tossing lightly with a fork to permit the dough to be formed into a ball wrap and refrigerate for 2 hours cut off one third of the dough and return it to the fridge roll out the other two thirds between 2 sheets of wax paper line a greased 9 pie pan with the dough and trim the overhang and crimp decoratively preheat the oven to 350 degrees f filling 5 tart apples i used granny smiths 2 3 cup soy sour cream 1 3 cup sugar 1 egg lightly beaten 1 4 teaspoon salt 1 teaspoon vanilla extract 3 tablespoons flour peel core and thinly slice the apples and place the slices in a mixing bowl whisk together in a separate small bowl the sour cream sugar egg salt vanilla and flour pour mixture over apples and toss well to coat spoon apples into pastry lined pie pan topping 3 tablespoons brown sugar 3 tablespoons sugar 1 teaspoon cinnamon 1 cup chopped walnuts mix the sugars cinnamon and walnuts together and sprinkle evenly over the apple filling roll out the remaining pie dough between sheets of wax paper to form a 10 circle cut into 1 2 strips and arrange these lattice fashion over the apples trim the end of the strips and crimp the edge of the crust set the pie in the middle rack of the oven and bake for 55 65 minutes should the crust brown too quickly cover loosely with foil the pie is done when the juices are bubbling and the apples are tender serves 8 share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post sour cream apple streusel pie posted in apples dairyfree recipes desserts nuts pies recipes on november 26 2008 leave a comment okay don t laugh it was my first attempt at a lattice pie but it sure smells good and the recipe from the silver palate sounded too good to pass up on for thanksgiving stay tuned for a view of a slice of this pie and the recipe but you ll have to wait til at least tomorrow cause it doesn t get touched until then btw i adapted this recipe quite easily subbing soy margarine for butter and soy sour cream for the real thing can t wait to bite into it share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post italian baked chicken and pasta posted in casseroles chicken dairyfree recipes italian main dishes pasta recipes soy cheese tomatoes on november 25 2008 6 comments this was an easy dish to put together in the midst of thanksgiving cooking week i needed something tasty but not too much work not only did this recipe fit the bill but it was very very good i adapted it from this recipe by giada delaurentiis and subbed soy cheeses for mozzarella and parmesan used margarine for butter and utilized a package of already grilled chicken that i had on hand all in all a quick and easy pasta dish that will have you helping yourself to seconds and thirds enjoy italian baked chicken and pasta 1 pound small pasta i used mini fusilli 2 tablespoons olive oil 1 medium onion chopped 2 cloves garlic minced 1 cup leftover or pre cooked chicken cut into small pieces 2 14 5 ounce cans diced tomatoes with liquid 1 cup shredded soy mozzarella 1 4 cup chopped fresh flat leaf italian parsley 1 4 teaspoon kosher salt 1 4 teaspoon freshly ground pepper 1 4 cup bread crumbs i used panko 1 4 cup grated soy parmesan 1 tablespoon margarine plus more for coating baking dish preheat oven to 400 degrees f bring a large pot of salted water to boil and add pasta cook according to package instructions til al dente then drain and place pasta in a large bowl heat olive oil in a medium skillet and add the onions and garlic saute until soft about 10 minutes add the cut up chicken and toss everything together add the mixture to the pasta bowl then add the tomatoes mozzarella parsley salt and pepper stir to combine place mixture into an 8 8 baking dish greased with a little margarine in a small bowl combine the bread crumbs with the parmesan and sprinkle on top of the pasta dot the top with little slivers of margarine bake until the top is golden about 35 40 minutes share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post make ahead turkey gravy posted in gravy recipes on november 24 2008 6 comments i ve never made my gravy ahead of time for thanksgiving but it sounded like a good idea in light of the fact that there seems to be so much to do on the actual holiday so why not get something as important as gravy done ahead of time this recipe is from woman s day it calls for turkey wings but i couldn t find any after searching 3 different markets so instead i used turkey drumsticks 3 4 cup of flour is called for but i only used 1 2 cup i don t like a very thick gravy the beauty of this recipe is that you are left with meat leftovers which as we all know can be used for an abundance of recipes enjoy make ahead turkey gravy 4 turkey wings or drumsticks about 3 4 pounds 2 medium onion cut up 1 cup water 8 cups chicken broth 1 chopped carrot 1 2 teaspoon dried thyme 1 2 cup flour 2 tablespoons margarine 1 2 teaspoon freshly ground pepper heat the oven to 400 degrees f put the wings drumsticks in a single layer in your roasting pan scatter onions on top roast for 1 1 4 hours or until browned put wings and onion in a 3 quart saucepan add water to the roasting pan stir to scrape up any brown bits on the bottom add to the saucepan add 6 cups of broth and refrigerate the other 2 cups add the carrot and the thyme simmer uncovered for 1 1 2 hours remove the wings pour the broth into a large bowl then strain the broth back into the saucepan skim off any fat whisk the flour into the remaining 2 cups of broth until well blended bring the broth in the saucepan to a boil and whisk in the flour mixture boil for 5 minutes to thicken the gravy stir in the margarine and pepper this will freeze for up to 1 month and easily reheats you can also add your drippings from your freshly roasted turkey share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post presto pasta nights 90 a veritable feast posted in pasta presto pasta night on november 22 2008 1 comment this week s presto pasta nights roundup is being hosted at the soy and pepper blog the offerings look so enticing stop over and be prepared to get hungry share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post sauteed chicken with olives capers and roasted lemons posted in chicken dairyfree recipes lemon main dishes recipes south beach friendly on november 21 2008 leave a comment this delicious recipe created by lidia bastianich is a very tasty way to prepare boneless chicken breast i modified it only slightly by using margarine instead of butter it made a very elegant appearance very nicely seasoned and pretty colors too i served it with a side of brown rice this is a mediterranean dinner at its best enjoy sauteed chicken with olives capers and roasted lemons approximately 1 4 cup extra virgin olive oil 2 lemons sliced 1 4 thick 2 five ounce bags of baby spinach 2 tablespoons plain dry bread crumbs 4 six ounce boneless chicken breasts 1 4 cup flour 1 2 cup sliced spanish olives 2 tablespoons capers drained 1 cup chicken broth 3 tablespoons margarine in small dice 2 tablespoons chopped flat parsley preheat oven to 375 degrees f line a baking sheet with parchment paper drizzle the paper with olive oil spread the lemons on the paper and drizzle the lemons with olive oil season with salt and pepper roast for about 20 minutes til the lemons begin to brown around the edges meanwhile heat a large skillet over high heat add the spinach and toss until wilted about 2 minutes transfer the spinach to a strainer and press out moisture wipe out the skillet and heat 2 tablespoons olive oil add the bread crumbs and cook stirring until toasted add the spinach season with salt and pepper and cook for one minute in a large medium skillet heat 4 tablespoons olive oil coat the chicken breasts with flour and season with salt and pepper cook the chicken over high heat turning once until golden on all sides add the olives capers and stock bringing to a boil cook over high heat until the stock is reduced by two thirds add the roasted lemons the margarine and the parsley season with salt and pepper and continue to simmer for about another 5 minutes transfer the chicken to plates spoon sauce over top and serve with spinach on the side makes 4 servings share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post baked stuffed shells posted in dairyfree recipes italian main dishes pasta recipes sausage soy cheese tofu tomatoes on november 20 2008 2 comments this recipe from cooking light was a perfect example of a dairy containing recipe that is easily adaptable for the lactose intolerant person easy enough with soy mozzarella and soy parmesan this rustic and hearty dish was perfect tonight as we watched our first snow begin to fall luckily the snow didn t stick but this dish will definitely stick to your ribs scrumptious the ingredient list is a little long but it comes together easily enjoy baked stuffed shells stuffing 1 4 cup boiling water 6 sun dried tomatoes 1 cup shredded soy mozzarella cheese 1 4 cup grated soy parmesan cheese 1 tablespoon chopped fresh parsley 1 4 teaspoon freshly ground pepper 1 8 teaspoon salt 1 14 ounce package firm tofu 1 egg 18 cooked jumbo pasta shells sauce 1 tablespoon olive oil 2 chopped onions 1 chopped green pepper 1 chopped red pepper 3 garlic cloves minced 3 4 pound sweet italian chicken sausage casings removed 1 4 cup red wine 2 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil 1 2 teaspoon freshly ground pepper 1 8 teaspoon salt 1 28 ounce can crushed tomatoes 2 tablespoons soy parmesan cheese grated preheat oven to 350 degrees f prepare stuffing combine boiling water with sun dried tomatoes in a small bowl and allow to sit for 15 minutes until tomatoes soften drain and finely chop combine tomatoes mozzarella parmesan parsley ground pepper salt tofu and egg in a food processor and process until smooth spoon 2 tablespoonfuls into each pasta shell set aside lightly covered prepare sauce heat oil in a large skillet over medium high heat add onion peppers and garlic saute until tender then place in a bowl next add the sausage to the skillet and cook until browned stirring to crumble add the wine and cook until the wine is reduced to 2 tablespoonfuls stir in the onion pepper mixture tomato paste oregano basil ground pepper salt and crushed tomatoes and bring to a simmer cook until slightly thick spread a cup of sauce over the bottom of an 11 x 7 baking dish coated with cooking spray arrange stuffed shells in a single layer in the pan top with the remaining sauce sprinkle 2 tablespoons soy parmesan over the sauce bake at 350 degrees for 40 minutes or until bubbly makes 6 servings share this email a link to a friend opens in new window email share on facebook opens in new window facebook share on x opens in new window x print opens in new window print like loading read full post creamy mushroom pasta posted in dairyfree recipes main dishes pasta recipes sauces soy cheese vegan vegetarian on november 19 2008 leave a comment a la food wishes this recipe looked too good to take a pass on true i did not use cream i used non dairy creamer and no i did not use real parmesan cheese soy parm was my selection this was absolutely delicious even with inferior ingredients that are non dairy yes you can still enjoy delectable dishes and not miss out on great flavor enjoy creamy mushroom pasta 2 tablespoons extra virgin olive oil 3 4 pound sliced mushrooms 1 4 pound sliced shitake mushrooms coarse salt and freshly ground black pepper to taste 2 ounces sherry 1 cup vegetable stock 1 cup nondairy creamer 1 2 cup soy parmesan cheese 1 2 tablespoon fresh tarragon chopped 1 2 tablespoon fresh chives chopped 1 2 tablespoon fresh thyme chopped 1 pound fettucine in a large skillet heat the olive oil over medium heat add the mushrooms salt and pepper and s...
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