Dollars to Donuts posts Tagged ‘prepare in advance’

Couscous with Dried Fruit, Butternut Squash and Turmeric

Posted by Dawn Welch

couscousdriedfruit

Winter squash is a great keeper; there’s often acorn, butternut or spaghetti squash stashed away in my garage (it lasts for months in a cool, dark, dry spot) ready to be turned into quick roasted side dishes.

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5 tablespoons olive oil
2 leeks, white parts only, cleaned and finely minced
5 garlic cloves, finely minced or pressed through a garlic press
1 teaspoon salt
3 cups chicken or vegetable broth, homemade or store-bought
3 cups finely chopped butternut squash
1 cup chopped dried apricots
1 cup chopped dried figs
1 teaspoon turmeric
1⁄2 teaspoon ground ginger
1⁄4 teaspoon cayenne
11⁄2 cups couscous
1⁄4 cup finely chopped mint

Make the couscous base. Heat the oil in a Dutch oven or large pot over medium-low heat. Add the leeks, garlic, and 1⁄2 teaspoon of the salt, cover, and cook until the leeks are very tender but not brown, about 10 minutes, stirring occasionally. Pour in the broth and then add the squash, apricots, figs, turmeric, ginger, and cayenne. Stir in the remaining salt and bring to a boil. Cover, reduce the heat to medium-low, and simmer until the squash is tender, 10 to 12 minutes.

Cook the couscous and serve. Mix in the couscous, cover, turn off the heat, and let it stand for 10 minutes. Add all but 1 tablespoon of the mint and fluff the couscous with a fork to combine. Transfer to a large platter. Serve sprinkled with the remaining mint.

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Veggie-Loaded Chicken Fried Rice

Posted by Dawn Welch

chickenfriedriceFrozen vegetables are true assets. Picked at their peak sweetness and flash-frozen to preserve nutrients and flavor, there’s just no reason to turn your nose up at frozen broccoli, carrots, cauliflower, corn, green beans, pearl onions or peas. Defrost 12 ounces of chicken and this side dish transforms into a chop-smacking main meal.

Ingredients
1 tablespoon canola oil
1 yellow onion, finely chopped
2 garlic cloves, finely minced or pressed through a garlic press
12 oz. chicken breast, chopped
4 cups frozen Asian-blend vegetables (or 4 cups of mixed frozen vegetables such as broccoli florets, carrots, cauliflower, green beans, pearl onions, peas, or snow peas)
1⁄2 teaspoon salt
3 scallions, white and light green parts only, finely chopped
2 tablespoons soy sauce
2 tablespoons prepared Asian sauce (such as black bean, hoisin, or teriyaki)
1 tablespoon toasted sesame oil
3 cups cooked brown or white rice

Heat the canola oil in a wok or large, heavy-bottomed skillet over high heat for 11⁄2 minutes. Add the onion and cook, stirring constantly, for 1 minute, then stir in the garlic and cook until it’s fragrant, about 30 seconds. Stir in the frozen vegetables along with the salt and 3 tablespoons of water and cook, partially covered, until thawed, 3 to 6 minutes (depending on what kinds of frozen vegetables you used). Add the scallions, soy sauce, Asian sauce, and sesame oil, toss with the vegetables to coat, and then stir in the rice and cook until all the grains are coated with sauce. Serve immediately.

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Steamed Mussels with Chorizo and Tomatoes

Posted by Dawn Welch

musselschorizoPrep time: 15 min
Cook time: 14 min

I love Stroud and its small-town values, but when I make a road trip to Oklahoma City, I stock my cooler with lots of ingredients I can’t get so easily at home. Mussels are one of those things. They’re bursting with flavor and so inexpensive, plus they’re glossy black shells are just gorgeous heaped into a bowl. And, they couldn’t be simpler to make!

Paired with chorizo and tomatoes, they take me back to my days as a cruise ship purser sailing the seas and eating exotic foods (at least they were exotic to me back then!) in every port of call.

Why not bring a little exotic into your weeknight routine? I’ll tell you one thing—cooking mussels yourself is a heck of a lot cheaper than booking a cruise to the Mediterranean!

Mussels
2 tablespoons unsalted butter
3 large shallots, finely minced
3 medium garlic cloves, finely minced or pressed through a garlic press
One 12-ounce bottle lager-style beer
4 ounces finely diced Spanish-style chorizo sausage
1 cup diced tomatoes (fresh or canned)
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
4 pounds mussels, scrubbed and debearded

Garlic toasts
1 baguette, cut into ½-inch slices
2 tablespoons unsalted butter, melted
2 medium garlic cloves, finely minced or pressed through a garlic press
1/4 teaspoon table salt
1/8 teaspoon freshly ground black pepper

Heat the broiler. Adjust the oven rack to the top position (about 3 inches from the heating element) and heat the broiler to high.

Steam the mussels. Melt the butter in a Dutch oven or large pot over medium-high heat. Add the shallots and garlic and cook, stirring occasionally, until the shallots are softened, about 2 minutes. Add the lager, chorizo, tomatoes, parsley, smoked paprika, and pepper and bring to a simmer. Add the mussels, cover, and cook, stirring two or three times, until the mussels open, 5 to 10 minutes, depending on their size. Toss any mussels that do not open.

Make the garlic toast and serve. While the mussels cook, arrange the baguette slices on a sheet pan in a single layer. Combine the butter and garlic in a small bowl and brush the mixture onto the baguette slices. Sprinkle with salt and pepper and broil until browned and crisped, 1 to 2 minutes. Divide the mussels and broth between the bowls and serve right away with the garlic toasts.

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Chef’s Pasta Salad

Posted by Dawn Welch

chefspastasaladMy kids always hang out with me in the kitchen, peeling and chopping vegetables and stirring roux. This pasta salad is one of their favorite recipes to make. It’s perfect for young cooks because it’s simple, totally delicious, and can be varied to their hearts’ content just by adding whatever is in the fridge. Toss the pasta salad with the dressing, then give them free rein to raid the fridge and finish off the salad with whatever they think would be tasty additions.

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Salad
8 ounces farfalle (bow-tie) pasta
1 tablespoon extra-virgin olive oil
About 1 cup diced ham
1 cup (about 4 ounces) shredded sharp Cheddar or Swiss cheese
1 large tomato, diced
1⁄4 cup chopped fresh flat-leaf parsley
6 ounces salad greens
2 hard-cooked eggs, finely chopped
Salt and freshly ground black pepper

Vinaigrette
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light or dark brown sugar
1⁄2 teaspoon salt
1⁄2 cup extra-virgin olive oil

Boil the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions or until it is al dente. Drain, transfer to a large bowl, and toss with 1 tablespoon of olive oil.

Prepare the vinaigrette. While the pasta cooks, make the vinaigrette. Whisk the mustard, vinegar, sugar, and salt together in a large bowl. While whisking, slowly drizzle in the olive oil and set aside.

Toss the salad. Add the vinaigrette to the pasta and toss to coat. Add the ham, cheese, tomato, parsley, and greens and toss to incorporate. Transfer the pasta salad to a serving bowl, sprinkle the egg on top, season with salt and pepper, and serve.

D2D
Sometimes I wonder what people did before the Internet! the Web can be a great source for deals, especially when you’re buying in bulk. If you’re partial to a certain brand, whether it’s tea, good-quality baking chocolate, or dried pasta, try finding it in bulk online. even when you factor in shipping, the savings can be immense.

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Coriander Sugar-Rubbed Salmon

Posted by Dawn Welch

coriandersugarsalmonThe way commercial fishermen freeze salmon these days is nothing short of a miracle. If I put 2 cooked fillets in front of you, one that was fresh and one that was frozen, I’d bet you’d have a hard time telling which was which! There is absolutely no crime in buying frozen fish, especially when it’s so convenient to have in the freezer (defrost in a bowl of cool water in about 30 minutes; replenish the cool water every 10 minutes). So good for you, and such a great value.

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Ingredients
11⁄2 tablespoons coriander seeds
11⁄2 tablespoons cumin seeds
1 teaspoon black peppercorns
1 tablespoon fennel seeds
3 tablespoons dark brown sugar
1 teaspoon salt
4 salmon fillets (6 ounces each, 1″–11⁄2″ thick)
1 teaspoon canola oil

Make the coriander rub. Toast the coriander, cumin, and peppercorns in a skillet over medium-high heat for 2 minutes, stirring often. Add the fennel seeds and continue to toast until fragrant and the cumin seeds brown, an additional 1 to 2 minutes. Transfer the spices to a rimmed sheet pan or plate to cool, and then place in a coffee grinder along with the sugar and salt and pulverize it to a fine powder. Transfer 2 tablespoons to a wide, shallow dish. (The rest can be stored in an airtight container or jar placed in a cool, dark spot for up to 1 month.)

Prep the salmon. Place the salmon on your work surface and feel for pinbones, using tweezers to remove any you find. Holding the salmon on the skin side, press the top into the spiced sugar, making sure the top is evenly coated, then set it on a large plate. Repeat with the remaining fillets, and then cover the plate with plastic wrap and refrigerate for at least 1 hour or preferably overnight.

Roast the salmon. Adjust 1 oven rack to the upper position and 1 to the middle position. Heat the oven to 400°F. Line a rimmed baking sheet with foil and lightly grease the foil with the oil. Place the salmon skin-side down on the foil and roast on the middle rack until the fillets are cooked on the outside but still quite pink in the middle, 5 to 7 minutes. Turn the broiler on, move the salmon to the top rack, and broil until the sugar just starts to bubble, 1 to 2 minutes (watch your salmon carefully, as broiler intensity varies and the sugar can quickly burn). Remove from the oven and transfer the salmon (with or without the skin) to individual plates. Serve immediately.

D2D
There’s a lot to be said for slowing down and being friendly with your butcher or fish counter person. let them know what you like to cook and eat. once they start recognizing you as a regular, they’ll be happy to let you know when good products come in at good values.

D2D
Many fishermen sell their daily catch at remarkable savings. On weekends, make a trip to wherever fishermen hang out—a seaside pier or lakefront dock—to score the freshest fish at the best prices. Make sure they have gutted and scaled the fish if possible, unless you simply love those tasks yourself!

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Jerk-Style Chicken Thighs and Charred Pineapple Salsa

Posted by Dawn Welch

jerkstylechickenPrep time: 40 min
Cook time: 40 min

When I was 18, I took my grandma to Jamaica. Grandma had never been anywhere outside of Oklahoma (let alone on an airplane), but she embraced her new surroundings. We snorkeled, danced at reggae clubs, and ate jerk chicken.

About a decade later, I was in Jamaica when I got a telegram informing me that my grandmother had passed away. When I got home, I found out that she left me 25 acres of land — which ended up being the main reason I ultimately returned to Oklahoma, moved to Stroud, and found my calling at the Rock Cafe. Needless to say, spicy jerk chicken has tagged a special place in my heart.

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Chicken
8 bone-in, skin-on chicken thighs, trimmed of extra skin and fat

Marinade
3 scallions, coarsely chopped
1/2 small red onion, cut into large chunks (save the other half for the salsa)
Juice of 1/2 lime (save the other half for the salsa)
2 tablespoons olive oil + extra for greasing the baking sheet
1 1/2 teaspoons red pepper flakes
1 medium garlic clove, coarsely chopped
1 teaspoon grated fresh ginger
1 teaspoon dried thyme
1 teaspoon ground allspice
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Read the rest of this entry »

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Lasagna Recipe from The Today Show!

Posted by Dawn Welch

threecheesewhitelasagnaPrep time: 20 min
Cook time: 40 min

Extra creamy and decadent, this casserole is like macaroni and cheese dressed up for company. Many kids and even adults aren’t fans of ricotta cheese, which is how I came up with this Cheddar and Monterey Jack–loaded alternative to the traditional lasagna. Sautéed onions and a mix of beef and pork give the dish some backbone, while a little Parmesan sprinkled over the top offers up an irresistible golden-brown crust. You could make this even more like macaroni and cheese if you wanted by using elbow macaroni or even ziti in place of the lasagna noodles.

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Ingredients
2 tablespoons olive oil
1 large yellow onion, finely chopped
2 garlic cloves, finely minced or pressed through a garlic press
1⁄2 pound lean ground beef
1⁄2 pound ground pork
3⁄4 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup low-fat or whole milk
3 cups homemade Parmesan sauce or store bought Alfredo sauce
9 no-boil egg lasagna noodles
11⁄2 cups (6 ounces) grated Cheddar cheese
11⁄2 cups (6 ounces) grated Monterey Jack cheese
1 large egg, lightly beaten
1⁄2 cup (2 ounces) grated Parmesan cheese

Make the sauce. Heat the oven to 375°F. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 3 to 4 minutes. Stir in the garlic, salt, and pepper and cook until the garlic is fragrant, about 1 minute longer. Add the beef and pork and cook 2 to 4 minutes until the meat is browned. Pour off the extra fat from the pan.

Assemble and bake the lasagna. Stir together the milk and Parmesan sauce and evenly spread 1⁄2 cup over the bottom of a 13″ x 9″ pan. Lay 3 lasagna noodles in the pan lengthwise. Stir together the Cheddar and Monterey Jack cheeses in a medium bowl with the egg. Pour 3⁄4 cup of the sauce over the noodles and top with 2 cups of the cheese-and-egg mixture. Pour 3⁄4 cup of the sauce evenly over the cheese, and follow with 3 more noodles, the meat mixture, 3⁄4 cup of the sauce, 3 more noodles, the remaining 1 cup of the cheese mixture, and the remaining 3⁄4 cup of sauce. Sprinkle evenly with the Parmesan.

Bake and serve the lasagna. Cover the pan with foil and bake until the cheese is bubbly and brown, about 30 minutes. Cool 5 to 10 minutes before slicing.

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Creamy Parmesan Sauce and The Spin Off: Three Cheese White Lasagna

Posted by Dawn Welch

creamyparmesansauceAfter tasting one too many underwhelming and pricey Alfredo dishes in restaurants, I decided to create my own recipe for a perfectly creamy Parmesan sauce, one bursting with garlic and cheese. Of course, it’s yummiest made with heavy cream or half-and-half, but most of the time I’ll go for what’s in the fridge, whole or 2% milk, for a lighter sauce that’s just as tasty. It’s fantastic simply tossed with pasta and some pan-seared shrimp and steamed broccoli.

Ingredients
11⁄2 sticks (3⁄4 cup) unsalted butter
6 garlic cloves, finely minced or pressed through a garlic press
1⁄2 teaspoon white pepper
1 quart (4 cups) cream, half-and-half, whole milk, or low-fat milk
1 cup (4 ounces) grated Parmesan-Romano cheese blend or 1⁄2 cup each of Parmesan and Romano
2 cups (8 ounces) grated whole-milk or part-skim mozzarella cheese
1 teaspoon salt

Make the sauce. Melt the butter in a large saucepan over medium-low heat. Add the garlic, pepper, and cream or milk, increase the heat to medium-high, and bring it to a simmer (watch the pot—it can boil over in a split second) while stirring often. Stir in the Parmesan-Romano mixture, reduce the heat to medium-low, and let the sauce simmer, stirring often, until the garlic has mellowed, about 12 minutes. Stir in the mozzarella and continue to cook until the cheese is melted. Turn off the heat and whisk the sauce until it is smooth (a blender or immersion blender works great). Stir in the salt.

Divide and store. Cool the sauce to room temperature and then divide it between 2 quart-size resealable freezer bags. Refrigerate it for up to 3 days or freeze it for up to 3 months. (After defrosting it overnight in the refrigerator, rewarm the sauce gently over medium-low heat, being careful not to let the sauce boil—boiling it will cause it to separate. If it separates, use a whisk, blender, or immersion blender to smooth it out.)

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Rosemary and Thyme Roasted Chickens: I Will Survive

Posted by Dawn Welch

rosemarythymechickensPrep time: 15 min
Cook time: 1 1/2 hours

This was my first post, and I’m repeating it because it’s super good and shows how to cook once and use twice to save time and money. I chose this recipe for my first post for a very special reason. I always took all the herbs that grew wild around the Rock Cafe for granted.

But when the Rock burnt down in May 2008, my friends and neighbors came together, dug up the herbs, and planted them in their gardens and yards.

One year later, when the Rock had risen from the ashes and I was preparing for my grand reopening, my friends and supporters came once again and replanted my thyme and rosemary. Amazing!! Y’all, you’re the reason why I love Stroud, why I love the Rock and why I do what I do. Now let’s cook up some chicken!

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Salt Rub
1⁄4 cup kosher salt
2 garlic cloves, finely minced or pressed through a garlic press
1 tablespoon finely chopped fresh rosemary
2 teaspoons freshly ground black pepper
1 teaspoon finely chopped fresh thyme
1⁄2 teaspoon dried oregano (or 1 teaspoon fresh oregano)

Chickens
2 whole chickens (3–4 pounds each)
1 large yellow onion, quartered
6 sprigs fresh rosemary
4 sprigs fresh thyme
4 tablespoons unsalted butter (optional)
Canola oil

Make the salt rub. Pulse the salt, garlic, rosemary, pepper, thyme, and oregano together in a food processor, or chop together on a cutting board until the salt is flecked with green bits and it is very fragrant; set aside.

Season the chickens. Heat the oven to 375°F. Pat the birds dry, inside and out, with paper towels. Tuck the wings behind the birds (it should look as if they were putting their hands behind their heads). Divide the onion, rosemary sprigs, and thyme sprigs between the 2 birds and tuck them into the cavities. Slide 1 tablespoon of butter (if using) under the skin of each breast. Tie the legs together with kitchen string, then season each bird with 2 tablespoons of the herbed salt.

Roast and carve the chickens. Grease a roasting rack with some canola oil. Place the chickens breastside down on the rack in a roasting pan, or over a foil-lined, rimmed baking sheet. Roast for 30 minutes, then turn the chickens breast-side up, add 1 cup of water to the roasting pan (or 1⁄2 cup if using a rimmed baking sheet), and roast until an instant-read thermometer inserted into the thickest part of the thigh joint reads 170°F, about 11⁄4 to 11⁄2 hours.

Remove the pan from the oven and let the chickens rest for 5 minutes before carving and serving. If you’re saving 1 chicken to use in the recipes on pages 6 through 11, then let the chicken cool completely before removing the meat from the bone. Place the meat in quart-size, resealable bags and refrigerate for up to 3 days or freeze for up to 3 months.

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Chicken and Dumplings

Posted by Dawn Welch

chickenanddumplingsFrom Lori of Finding Radiance, who is on a journey to lose 115 pounds.  She’s doing it the right way: eating healthy, exercising, and loving life.  Lori picked up a copy of Dollars to Donuts and was excited to see so many healthy recipes for “good real food.”  She made my recipe for chicken and dumplings and gushed, “Dinner was on the table in 30 minutes and oh so yummy!”   Lori, thanks for making me part of your path to healthy eating.

chickenanddumplings_mini
Chicken
2 tablespoons unsalted butter
1⁄2 pound baby carrots
1 yellow onion, finely chopped
3 celery stalks, ends trimmed and thinly sliced
2 garlic cloves, thinly sliced
1⁄2 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
3 cups chicken broth, homemade or store-bought
1 bay leaf
About 2 cups bite-size pieces roasted chicken

Dumplings
2 cups all-purpose flour
1–2 teaspoons baking powder
1⁄2 teaspoon salt
1 large egg
1⁄2 cup whole or low-fat milk
1⁄4 cup low-sodium chicken broth

Simmer the vegetables. Melt the butter in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, celery, garlic, salt, and pepper, and cook until soft and just starting to brown, 5 to 8 minutes, stirring often. Pour in the chicken broth, add the bay leaf, bring to a boil, and then reduce the heat to medium-low and simmer until
the carrots are nearly tender, about 10 minutes.

Make the dumplings. While the vegetables cook, make the dumplings. Whisk the flour, baking powder (1 teaspoon
if you like firm dumplings, 2 teaspoons if you like them fluffy), and salt together in a medium bowl. Whisk
the egg, milk, and chicken broth together in a small bowl or liquid measuring cup. Slowly pour the liquid into the
flour mixture, stirring with a large spoon to combine, until no dry spots remain and the dough forms a ball.

Cook the chicken and dumplings. Stir the chicken into the vegetables. Spoon about twelve 2″ mounds of the dumpling mixture on top of the chicken and bring back to a boil. Cover, reduce the heat to medium-low, and cook until the dumplings are firm, 10 to 12 minutes. Remove the bay leaf. Ladle into bowls and serve immediately.

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