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description=10 posts published by kitchenetta during February 2008;

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the (111), and (97), new (44), opens (40), window (40), with (36), for (33), share (30), this (27), email (25), 2008 (25), recipes (24), print (20), facebook (20), minutes (20), #chicken (18), february (17), into (16), cup (16), pepper (15), pan (15), like (14), large (14), about (14), until (14), pasta (13), bread (13), add (13), oven (13), 2010 (12), 2011 (12), salt (12), loading (11), comments (11), soup (11), oil (11), tablespoons (11), baking (10), roasted (10), your (10), read (10), full (10), post (10), link (10), friend (10), garlic (10), posted (10), stir (10), teaspoon (10), dough (10), sauce (10), vegetables (9), dairyfree (9), cake (9), enjoy (9), place (9), degrees (9), you (9), recipe (9), water (9), orange (9), 2009 (8), some (8), that (8), but (8), make (8), was (8), flour (8), wordpress (7), com (7), milk (7), soy (7), presto (7), oranges (7), biscotti (7), taste (7), kitchen (7), heat (7), olive (7), any (7), cut (7), made (7), not (7), all (7), honey (7), got (6), 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margarine for the pan 1 4 cup all purpose flour 1 3 4 cup finely ground almonds 6 ounces 1 1 2 teaspoons baking powder 1 2 teaspoon salt 6 large eggs 2 cups sugar place whole unpeeled oranges ina large saucepan and cover with water bring to a boil then reduce heat and simmer gently for about 2 hours your house will smell heavenly drain and cool preheat oven to 350 degrees f grease and flour a 9 inch springform pan halve the cooked oranges and remove any seeds place 7 halves in a food processor and pulse until pureed but still chunky yields about 3 cups set aside in a small bowl whisk together the ground almonds flour baking powder and salt set aside in the bowl of an electric mixer beat the eggs with 1 cup sugar until light and fluffy stir in the orange puree until just combined stir in the flour mixture pour into prepared pan bake until the cake is golden brown about 1 hour cool in pan on a wire rack after about 15 minutes run a small paring knife around the edge to loosen let the cake cool completely now for the orange topping chop the remaining 5 orange halves into 1 4 inch pieces set aside in a medium saucepan combine the remaining cup of sugar with 3 4 cup water bring to a boil stirring until the sugar has dissolved add the chopped oranges to the saucepan and reduce heat to medium simmer gently until most of the liquid has evaporated and thickened into a syrup about 30 minutes although the book said 15 minutes cool completely now time to assemble remove the cake from the pan and onto a serving platter arrange the chopped oranges and any remaining syrup over the top of the cake 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 honey garlic meatballs posted in dairyfree recipes main dishes recipes sauces on february 27 2008 6 comments here is another outstanding norene gilletz recipe and i strongly doubt there could be any recipes that are not fabulous in this marvelous cookbook healthy helpings an easy sauce to make the honey garlic complements the meatballs in the most scrumptious way quite possibly an addicting meatball recipe and it received all thumbs up in my household thank you norene enjoy honey garlic meatballs meat mixture 2 pounds lean ground meat turkey chicken beef or veal i used turkey 1 egg or 2 egg whites salt to taste 1 4 teaspoon pepper 1 4 teaspoon paprika 2 cloves garlic crushed 1 3 cup club soda or water approximately 1 2 cup bread crumbs or matzo meal sauce mixture 1 1 2 cup honey garlic sauce recipe to follow 2 tablespoons cornstarch 1 2 cup orange juice 1 4 teaspoon red pepper flakes optional 1 teaspoon sesame oil optional preheat the oven to 400 degrees f line a baking sheet with foil and spray with non stick spray combine all the ingredients for the meat mixture wet your hands lightly and shape into small meatballs arrange them on the baking sheet and bake for 20 minutes until firm heat the honey garlic sauce in a large pot dissolve the cornstarch in the orange juice and stir into the simmering sauce add the red pepper flakes and sesame oil when the sauce is thickened add the meatballs simmer partly covered for 10 15 minutes stirring occasionally makes about 5 dozen meatballs depending upon the size you make them honey garlic sauce 1 2 cup soy sauce 1 cup water 1 2 cup brown sugar 4 tablespoons honey 4 tablespoons molasses 6 cloves garlic crushed combine all the ingredients and mix well 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 roasted brussel sprouts posted in recipes side dishes south beach friendly vegetables on february 26 2008 2 comments this is a simple and easy side dish there are really no measurements rather just add seasonings gently and to your liking enjoy roasted brussel sprouts 1 2 dozen brussel sprouts tough end cut off 2 tablespoons extra virgin olive oil 1 2 teaspoon coarse kosher salt and freshly ground pepper to taste preheat oven to 425 degrees f place the brussel sprouts in a large bowl and drizzle the olive oil over them sprinkle in the salt and pepper and mix everything well spread sprouts into baking pan in a single layer place in oven and roast for about 20 minutes stir everything on the pan and continue roasting for about another 10 15 minutes until everythin is golden and lightly browned serve 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 chicken corn soup posted in dairyfree recipes recipes soup south beach friendly on february 24 2008 4 comments in norene gilletz healthy helpings is a wonderful little recipe for a quick and easy chinese soup that i only slightly tweaked it s big on flavor and dairy free too i highly recommend her cookbook she s a practical and inventive cook with wonderful tips and ideas for being creative in the kitchen in addition to offering some highly tasty and make able recipes a kitchen idol now go make some soup enjoy chinese chicken corn soup 4 cups chicken broth 2 14 ouce cans of creamed corn 1 cup of diced cooked chicken 2 tablespoons corn starch 2 tablespoons water 1 2 tablespoons soy sauce 2 eggs lightly beaten 1 teaspoon sesame oil red pepper flakes to taste salt and pepper to taste 2 scallions chopped i ran out of these the day i made it but still with good results in a large pot combine the broth with the creamed corn and bring to a boil add the chicken dissolve the cornstarch in the cold water and stir into the boiling broth add the soy sauce and simmer uncovered for 4 minutes until thickened stirring occasionally add the eggs in a thin stream stirring gently to break into shreds stir in the sesam oil and the red pepper flakes correct the seasoning and stir in the scallions 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 pasta presto night roundup 51 and counting posted in pasta presto pasta night on february 22 2008 leave a comment the 51st edition of pasta presto night roundup is now showing at once upon a feast and wowza it s a good one some really scrumptious looking recipes there so much pasta so little time thanks for including me ruth and another great job don t miss next week s edition it s the one year anniversary of the roundup 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 blueberry pecan biscotti posted in biscotti dairyfree recipes desserts fruit nuts recipes on february 21 2008 5 comments i have fallen in love with biscotti this winter and they re so easy to make after my family inhaled my original batch of cherry walnut biscotti and then gave rave reviews with my pistachio apricot biscotti i thought it was high time to try a new and inviting combo of flavors the basic recipe stays the same see the basic recipe here but the nuts and fruit have been changed the proportions remain unchanged same yummy results enjoy blueberry pecan biscotti 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 5 minute no knead bread posted in bread dairyfree recipes on february 20 2008 10 comments today i finally made the bread that ate the internet not only was it the first time i made this bread it was actually the first time i made any bread with yeast oh sure i had all the reasons and excuses why yeasted breads were just not for me to make but this bread is promoted with the lure that it will only take you 5 minutes of actual work to make it now this figure is averaged out because the recipe makes enough for 4 loaves of bread so your actual work time comes out to only 5 minutes per it was really quite easy three simple ingredients plus water i don t think they could have simplified it any more for me it was painless idiot proof and quite honestly a delicious bread while it lasted imagine having warm artisan bread fresh out of the oven right in your very kitchen for your adulant fans or or family whatever the case may be try this bread you will like it after i use up this batch i shall start experimenting with some variations fun enjoy 5 minute no knead bread by jeff hertzberg 1 1 2 tablespoons yeast 1 1 2 tablespoons kosher salt 6 1 2 cups unbleached all purpose flour more for dusting dough cornmeal 1 in a large bowl or plastic container mix yeast and salt into 3 cups lukewarm water about 100 degrees stir in flour mixing until there are no dry patches dough will be quite loose cover but not with an airtight lid let dough rise at room temperature 2 hours or up to 5 hours 2 bake at this point or refrigerate covered for as long as two weeks when ready to bake sprinkle a little flour on dough and cut off a grapefruit size piece with serrated knife turn dough in hands to lightly stretch surface creating a rounded top and a lumpy bottom put dough on pizza peel sprinkled with cornmeal let rest 40 minutes repeat with remaining dough or refrigerate it 3 place broiler pan on bottom of oven place baking stone on middle rack and turn oven to 450 degrees heat stone at that temperature for 20 minutes 4 dust dough with flour slash top with serrated or very sharp knife three times slide onto stone pour one cup hot water into broiler pan and shut oven quickly to trap steam bake until well browned about 30 minutes cool completely yield 4 loaves variation if not using stone stretch rounded dough into oval and place in a greased nonstick loaf pan let rest 40 minutes if fresh an extra hour if refrigerated heat oven to 450 degrees for 5 minutes place pan on middle rack note i did not use a stone i placed my dough onto parchment paper sprinkled with the cornmeal then carefully placed the parchment and loaf in the oven on a baking pan that had been preheated for 5 minutes at 450 degrees f 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 harvest couscous posted in casseroles dairyfree recipes main dishes recipes vegetables on february 19 2008 4 comments i happened upon this package of harvest grain blends at the trader joe s near me it looked like such an interesting blend of grains israeli couscous red and green orzo baby garbanzo beans and red quinoa i had to buy it and make something with it what i came up with was what i am calling harvest couscous yes it tastes as good as it looks i added some leftover chicken but it could just as easily be made vegetarian and still be an incredibly delicious meal the textures and flavors are almost addicting and i think you could easily substitute any of your favorite vegetables enjoy harvest couscous 1 acorn squash peeled seeded cut into 1 chunks 2 tablespoons olive oil coarse salt and freshly ground pepper 3 shallots chopped 1 4 teaspoon paprika 1 4 teaspoon cumin 1 2 teaspoon coriander 1 quart broth chicken or vegetable 1 16 ounce package trader joe s harvest blend grains see note 1 bay leaf 2 teaspoons dried thyme 1 2 cup golden raisins 1 2 cup toasted sliced almonds cut up leftover chicken optional note if you do not have access to a trader joe s i think this recipe would work just fine with a mix of favorite grains you could include israeli couscous and add some other that you like wheatberries kasha quinoa preheat oven to 400 degrees f in a large bowl mix the squash with 1 tablespoon of the olive oil and season with salt and pepper spread the squash in a single layer on a baking pan and roast in oven for approximately 30 minutes turning once or twice to evenly brown while the squash is cooking saute the shallots in the remaining tablespoon of olive oil in a large cooking pot until golden add the coriander cumin and paprika stir then add the broth and the bay leaf and thyme and stir again bring to a boil then lower heat and simmer for about 6 10 minutes or until the liquid is absorbed add the raisins almonds roasted squash and optional chicken combine everything cooking for about 1 more minute and serve 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 italian roasted veggie soup posted in dairyfree recipes italian recipes soup south beach friendly tomatoes vegetables vegetarian on february 18 2008 3 comments i just love roasted vegetables roasting develops each vegetable s essence and softens and mellows it what better combination than to add roasted vegetables to a soup today i made an italian influenced soup with some of my favorite roasted vegetables but you could substitute for your own personal favorites it s so much fun to experiment in the kitchen enjoy italian roasted veggie soup 1 large cauliflower cut into flowerettes 1 large onion cut into 8 wedges 4 cloves garlic 1 large bell pepper any color cut into chunks 2 tablespoons olive oil coarse salt freshly ground pepper 1 quart broth vegetable or chicken 1 can chickpeas drained and rinsed 2 cups fresh basil sliced or chopped 1 2 marjoram 1 28 ounce can of whole plum tomatoes drained preheat oven to 425 degrees f in a large bowl mix the cauliflower onion garlic and pepper with the olive oil salt and pepper spread onto a large baking pan in a single layer and roast for about 30 40 minutes stirring twice until everything is nicely browned meanwhile place the rest of your ingredients into a large pot bring to a boil then reduce the heat to low and partially cover add the roasted vegetables when they are done and continue to simmer for another 15 minutes correct the seasonings if needed and serve 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 older posts dairy free zone got zero tolerance for dairy products i know i do so let s enjoy our favorite dishes here and some new ones too that have absolutely zero dairy ingredients inside but 100 goodness and great taste email subscription enter your email address to subscribe to this blog and receive notifications of new posts by email email address sign me up join 366 other subscribers february 2008 s m t w t f s 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 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