Meatballs

Jul. 25th, 2015 04:18 pm
xtina: (Default)
[personal profile] xtina
Copied from here. Recipe based on this.

Ingredients

1.3 lb (one package) ground turkey*
2 Tbsp GF "breadcrumbs"
1 Tbsp mixed dried herbs (your standard Italian seasoning mix will do nicely), or 2 Tbsp finely chopped fresh herbs
2/3 cup grated carrot*
1 egg, whisked
A few grinds each of salt and pepper

* If your package of turkey is only 1 pound, reduce the carrot to 1/2 cup.

Equipment

Baking sheet
Parchment paper
Whisk
Big bowl

Instructions

0) Mise en place. Line a baking sheet with non-stick aluminum foil. Gather everything together.

1) Mix the ingredients. Combine all ingredients in a large bowl and mix thoroughly.

2) Form meatballs. Your goal is to make them approximately golfball-sized. Anything larger than that and microwaving them becomes more difficult later. The above should make 24 meatballs.

3a) Cook. If you're cooking for now, put the meatballs in the large tupperware container and use sensor reheat, plus one minute after that's done.

3b) Freeze. If you're storing more for later instead of cooking, stick the baking sheeting in the big freezer.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients

3 lb skinless boneless chicken thighs
1.5 tsp sweet paprika
1 tsp za'atar
.5 tsp cumin
.5 tsp ground ginger
.25 tsp urfa-biber
.25 tsp ground coriander seed
.25 tsp cinnamon
2 cups + .5 cup chicken broth
1 Tbsp honey
1 lemon
2 carrots
1 small yellow onion
1 cup dried apricots
2 Tbsp fresh parsley or cilantro
2 Tbsp olive oil
1 bag slivered almonds
Salt
Pepper

Equipment

Stove (2 burners)
Oven
Measuring cups, spoons, and pitchers
Bowls of various sizes
Cutting board
Vegetable peeler
Vegetable knife
Tongs or flipper-type spatula
Large pot with lid
Large nonstick pan
Baking sheet
Aluminum foil

Instructions

0) Toast the almonds. Heat the oven to 350F. Line the baking sheet with foil and spread the almonds on it. Toast them for 10-15 minutes, checking and stirring them every 5 minutes or so, until just golden brown. Remove from the oven and set aside to cool (cooling is essential for achieving the ideal crunchy texture).

1) Mise en place. Gather your ingredients and tools. Measure all the spices into a single dish. Cut the lemon into wedges and squeeze about 1 tsp of juice from one of them. Combine the lemon juice, honey, and 2 cups chicken broth in a measuring pitcher. Peel the carrots and slice them into half-inch-thick coins. Cut off the top and bottom of the onion, halve it pole to pole, and cut into quarter-inch slices. Quarter the apricots. Chop the parsley or cilantro.

2) Cook the chicken. Heat 1 Tbsp of olive oil in the nonstick pan over medium-high heat. Add the chicken in a single layer (you may need to cook it in multiple batches) and season it with salt and pepper. Fry for 5 minutes on each side. Set the cooked chicken aside in a bowl. When all the chicken is done, simmer .5 cup chicken broth in the pan and scrape up all the tasty browned bits.

3) Cook the aromatics. While the chicken is cooking, heat 1 Tbsp of olive oil in the bottom of a large pot over medium-high heat. Add the onion and cook, stirring frequently, for 5 minutes or until the edges are browned but the pieces are still firm. Add the spices and cook for 30 seconds or until very fragrant. If the chicken isn't done cooking yet, remove the pot from the heat until the chicken is ready.

4) Start the stew. Pour the chicken broth, honey, and lemon juice into the pot. Add the chicken and any accumulated juices, plus the chicken broth you used to deglaze the pan and the pan scrapings. Bring to a boil and simmer 5 minutes. Add the carrots and apricots. Cover and simmer 10 minutes.

4.5) Optional: cut up the chicken. Remove the chicken thighs from the pot and cut them into bite-size pieces or shred them while the broth continues to simmer uncovered. Return the pieces of chicken to the pot.

5) Finish the stew. Continue simmering uncovered 5-10 minutes, until the carrots are tender and the broth has thickened slightly. Add parsley or cilantro and stir well.

6) Serve and store. Ladle the stew into bowls. Sprinkle with slivered almonds and serve with lemon wedges. The stew is very good over cous cous, or with bread for sopping. Leftovers keep in the fridge for 7 days and freeze extremely well.
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: This recipe will be easiest with the participation of at least two people. Read through the whole recipe before starting to cook.

Note: This version of the recipe uses 3x the amount of sauce that the original recipe called for. If you prefer less sauce, reduce the sauce ingredients proportionately.

Note: This recipe is low-sodium and (if you get GF oyster sauce) gluten-free. If those things don't matter to you, you can use regular soy sauce in place of the tamari and add salt or soy sauce to taste.

Note: If you use a frying pan or skillet, use one that's at least 14" in diameter. If you don't have one that big, allow extra time for frying the ingredients in batches.

Ingredients

Meat
20 oz (1.25 pounds) chicken breast

Veg
1 head broccoli
2 carrots
1 tin water chestnuts
1 tin bamboo shoots
1 tin baby corn

Tenderizer
1 Tbsp baking soda (approx. 1 tsp per 7 oz of meat)

Marinade
1 Tbsp rice wine or sherry
2 Tbsp cornstarch

Sauce
2 Tbsp cornstarch
1 cup cold water
1 Tbsp rice wine or sherry
3 Tbsp oyster sauce
1.5 tsp sesame oil
3 Tbsp low-sodium tamari
1 Tbsp sugar

Cooking
2 Tbsp oil

Rice
2 cups white rice
4 cups water

Equipment

Mixing bowls
Measuring cups and spoons
Whisk
Cutting boards
Chef's knife
Vegetable knife
Vegetable peeler
Can opener
Strainers
Large pot with lid
Metal steamer basket
Wok (preferred) or large pan or skillet with lid
Stove (1 burner)
Rice cooker
Wooden spoons
Flipper-type spatula

Steps

0) Mise en place. Have all your ingredients handy, but don't cut or measure them just yet; there's time to do all that while the chicken tenderizes and marinates.

1) Tenderize the chicken. Cut up the chicken. Put the pieces in a bowl and add the baking soda. Mix thoroughly with a spoon or gloved hands. Let it rest for 15 minutes.

While the chicken tenderizes, perform steps 2, 3, and 4.

2) Make the rice. Put the rice and water in the rice cooker and press "white rice".

3) Prep the vegetables. Fill the large pot about 3/4 of the way with water, cover it, and put it on to boil. Rinse the broccoli, chop it, and put it in the steamer basket. Drain and rinse the tinned vegetables, chop the corn up if necessary, and put them in a bowl. Peel and dice the carrots and add them to the same bowl.

4) Blanch the broccoli. When the water boils, lower the steamer basket full of broccoli into it. Wait about 15 seconds for the broccoli to turn bright green, then remove the basket and place it in a bowl so the rest of the water can drain out.

The chicken is now tender.

5) Marinate the chicken. Mix the marinade ingredients in a large bowl. Put the chicken in a strainer. Very thoroughly rinse the baking soda off the chicken under cold running water. Shake the strainer to get most of the water off the chicken. Put the chicken in the bowl with the marinade and mix thoroughly with a spoon or gloved hands. Let it rest for 10 minutes.

While the chicken marinates, perform step 6.

6) Make the sauce. Measure the cornstarch into a mixing bowl. Add the water in a slow stream while whisking, to minimize cornstarch lumps. Add the rest of the ingredients and mix well.

The chicken is now marinated.

7) Pre-cook the chicken. Have a clean bowl handy next to the stove. Heat 1 Tbsp of oil in the wok over high heat until very very hot. Add the chicken and fry it, stirring rapidly and separating all the pieces, until the surface is opaque, about 5 to 7 minutes. Set it aside.

8) Pre-cook the vegetables. Heat 1 Tbsp of oil in the wok over high heat until very very hot. Add the non-broccoli vegetables and fry them, stirring rapidly and separating all the pieces, until mostly cooked, about 5 minutes.

9) Add the chicken and sauce. Put the chicken back in the wok with the vegetables. Whisk the sauce and pour it over the chicken and vegetables. Fry, stirring frequently, for 2 minutes. If the sauce threatens to scorch, turn the heat down.

By now the rice should be done. If it's not, turn off the heat under the wok and leave it uncovered until the rice is done. Then return the wok to high heat.

10) Add the broccoli and finish cooking. Add the broccoli to the wok and mix well. Fry, stirring frequently, for 2 minutes. Cover the wok or pan with a lid for 1 minute. Verify that the chicken is fully cooked. If it's not, continue stir-frying uncovered until it is.

11) Serve. Dish rice into bowls and top with stir-fry.

12) Store. Dish rice into single-serving containers and top with stir-fry. Keeps for about 5 days in the refrigerator. Does not freeze well.

Sources:
http://rasamalaysia.com/chinese-food-recipe-cashew-chicken/2/
http://recipes.howstuffworks.com/tools-and-techniques/cooking-with-cornstarch.htm
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Note: Frozen chopped onions may be substituted for the shallot. Measure a shallot-sized quantity by eye, microwave on high for 30 seconds, and drain well.

Ingredients

1 Tbsp + .25 cup olive oil
1 large or 2 small shallots, diced
600g risotto rice
7 cups liquid: chicken broth, vegetable broth, white wine (maximum 1 cup)
1 extra cup liquid if using a pot rather than a pressure cooker
1 pound vegetables, diced or otherwise edible-size; can be fresh, frozen, or a mix of the two
1 cup chopped dense protein (e.g. sauteed mushrooms, scraps of roast chicken, raw ground turkey) or 2 cups chopped dilute protein (e.g. raw mushrooms, which contain a lot of water)
Chopped fresh herbs to garnish (optional)

Equipment

Prep
Cutting board
Knife
Large strainer
Measuring cups
2 large bowls (if following the optional rice-rinsing step)

Cooking
Silicone spoonula or other wide heatproof spoon
Pressure cooker or large pot with a tight-fitting lid
Stove (1 burner)

Steps

0) Mise en place. Measure out the rice, liquid, and oil. Take any frozen veg out of the freezer. Dice the shallot(s). Chop anything that needs chopped. Divide the protein and vegetables into three categories:

A) the shallots, plus anything that needs to be cooked very thoroughly (all raw protein, all very crunchy fresh raw veg)
B) anything that needs to be heated through and can be very soft (cold cooked chicken)
C) anything that cooks very quickly and should still have texture (all frozen veg, greens like spinach that wilt quickly, veg like fresh peas that are good nearly raw)

0.5) If you have time, rinse the rice. Combine the rice and liquid in a large bowl, stir vigorously with your hands or a whisk, and strain into another large bowl. Let the rice sit and drain for at least five minutes, stirring it occasionally to help it drain. This transfers the rice starch into the liquid and lets you toast the rice without losing the creaminess of the starch. It's optional, but makes the risotto extra creamy.

1) Pre-cook group A. Put 1 Tbsp oil in the pot and flick in a few drops of water. Heat over medium heat until the water sizzles. Cook everything in group A until all raw meat is cooked through and all cooking liquid has evaporated (if there's a lot of liquid, increase the heat to cook it off faster; just remember to decrease it again when you're done). Set aside the cooked ingredients.

2) Toast the rice. Put in the additional .25 cup oil and heat it over high heat. Add the rice and cook for 1 to 2 minutes, until the rice gets a nutty aroma and just barely begins to change color. If a grain of rice pops like popcorn, it's definitely ready.

3) Add the liquid and everything in groups A and B. If you rinsed the rice, give the broth and wine a good stir so the starch isn't all sitting at the bottom. Pour in seven cups of liquid (if you're cooking in a regular pot rather than a pressure cooker, you should have one cup left over) and add everything in group A (which you cooked and set aside in step 1) and group B. Bring to a rapid boil, stirring frequently.

4a) If using the pressure cooker: fasten the pressure cooker lid with the dial pointing to 2. Keep over medium heat--do not increase the heat! If the pressure indicator goes up, immediately turn the heat down as low as possible. Cook for 10 minutes total (not 10 minutes under pressure). Turn the heat off and USE TONGS, from the BACK OF THE DIAL, to turn the dial to "steam". BE VERY CAREFUL. STEAM WILL GUSH OUT OF THE FRONT OF THE DIAL. Once all the steam has been released and the pressure indicator has dropped, remove the lid.

4b) If using a pot: cover the pot and turn the heat down as low as possible. Let simmer 5 minutes. Stir briefly, cover again, and simmer for another 5 minutes. Stir in the remaining cup of liquid.

5) Finish simmering. Increase the heat to medium just until the liquid begins to bubble, then cover the pan and turn the heat all the way down again. Let simmer 5 minutes or until the liquid is mostly absorbed and the rice is almost entirely cooked.

6) Give a final blast of heat. Add everything in group C. Turn the heat up to medium-high and cook uncovered, stirring frequently, until all the liquid is absorbed and the rice is cooked through.

7) Serve and store. Stir in any garnishes. Add salt and freshly ground black pepper to taste. Serve immediately. Risotto keeps in the fridge for a week and reheats well in the microwave. To make risotto cakes, form 3 cups risotto into 8 small patties; whisk 2 eggs in one bowl and put 2 cups of breadcrumbs in another bowl; dip each patty into eggs and then into breadcrumbs. Pan-fry them in hot oil (3 minutes on a side) or bake them on an oiled baking sheet at 350F until golden brown. Risotto cakes can also be frozen, and either baked or fried (carefully! hot oil splatters a lot when you put something frozen in it) without defrosting.

Sources:
http://www.seriouseats.com/recipes/2011/10/how-to-make-perfect-risotto-recipe.html
http://rosefox.dreamwidth.org/1783811.html?format=light
http://www.epicurious.com/recipes/food/views/Mushroom-Risotto-Cakes-231808
rosefox: A cheerful chef made out of ginger. (cooking)
[personal profile] rosefox
Ingredients:

3 cups risotto rice
7 cups (1.75 boxes) low-sodium vegetable broth
1 cup white wine (you can substitute 1 cup broth if you don't have wine)
.5 cup olive oil
1 lb frozen carrots & peas with no added salt
10 oz fresh shiitake mushrooms, chopped
2 small shallots or 1 large shallot, finely diced
2 garlic cloves, pressed, or 2 tsp chopped garlic
Optional garnishes (fresh herbs, real or fake cheese, etc.)
Salt and freshly ground black pepper

Equipment:

Prep
Cutting board
Knife
Large strainer
Garlic press (if using fresh garlic)
Measuring cups
2 large bowls (if following the optional rice-rinsing step)

Cooking
Silicone spoonula or other wide heatproof spoon
Large skillet with tightly fitting lid
Stove (1 burner)

Steps:

0) Mise en place. Measure out the rice, broth and wine (in one bowl), and oil. Take the peas and carrots out of the freezer. Rinse and chop the mushrooms. Dice the shallot(s). Press the garlic cloves.

0.5) If you have time, rinse the rice. Combine the rice, broth, and wine in a large bowl, stir vigorously with your hands or a whisk, and strain into another large bowl. Let the rice sit and drain for at least five minutes, stirring it occasionally to help it drain. This transfers the rice starch into the broth and lets you toast the rice without losing the creaminess of the starch. It's optional, but makes the risotto extra creamy.

1) Toast the rice. Put the oil in the saucepan and flick in a few drops of water. Heat over medium high heat until the water sizzles. Add the rice and cook, stirring frequently, until the rice has a golden blond color and a nutty aroma.

2) Cook the aromatics and mushrooms. Clear a small section of the pan, tilt the pan to fill that section with oil, and put the garlic and shallot in it. Let them cook in the hot oil for about 30 seconds. Add the mushrooms and cook, stirring occasionally, until all the mushroom liquid has evaporated, about 3–5 minutes.

3) Add the liquid and simmer. If you rinsed the rice, give the broth and wine a good stir so the starch isn't all sitting at the bottom. Pour 7 cups of the broth-and-wine mixture into the pan. Bring to a simmer, cover with the lid, and turn the heat down as low as possible. Let simmer 10 minutes. Stir briefly, cover again, and let simmer another 5 minutes.

4) Cook the vegetables. Stir in the remaining cup of liquid and the frozen peas and carrots. Increase the heat to medium just until the liquid begins to bubble, then cover the pan and turn the heat all the way down again. Let simmer 5 minutes or until the liquid is mostly absorbed and the rice is almost entirely cooked.

5) Give a final blast of heat. Uncover the pan, turn the heat up to medium-high, and cook, stirring frequently, until all the liquid is absorbed and the rice is cooked through.

6) Garnish. Stir in any garnishes. Add salt and freshly ground black pepper to taste. Serve immediately.

7) Enjoy the leftovers. Risotto keeps in the fridge for a week and reheats well in the microwave. To make risotto cakes, form 3 cups risotto into 8 small patties; whisk 2 eggs in one bowl and put 2 cups of breadcrumbs in another bowl; dip each patty into eggs and then into breadcrumbs. Pan-fry them in hot oil (3 minutes on a side) or bake them on an oiled baking sheet at 350F until golden brown. Risotto cakes can also be frozen, and either baked or fried (carefully! hot oil splatters a lot when you put something frozen in it) without defrosting.

Sources:
http://www.seriouseats.com/recipes/2011/10/how-to-make-perfect-risotto-recipe.html
http://rosefox.dreamwidth.org/1783811.html?format=light
http://www.epicurious.com/recipes/food/views/Mushroom-Risotto-Cakes-231808

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