Orange and Balsamic Chicken

• 4 bone-in, skin-on chicken thighs 
• 1 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 unpeeled orange but into 8 wedges
• 1 tbsp unsalted butter

Preheat over to 450.  Season chicken with salt and pepper.  In a large oven proof skillet, heat oil over medium-high.  Add chicken, skin side down, and cook until golden and crisp, 7 minutes.  Transfer chicken to a plate and pour off fat from skillet.  Return chicken, skin side up, to skillet and transfer to oven.  bake until cooked through, 10 minutes.  Transfer chicken to a plate.

Heat skillet over medium heat adn add vinegar and orange wedges.  Cook, stirring adn scraping up browned bits with a wooden spoon, until orange begins to soften, about 2 minutes.  Remove from heat and stir in butter.  To serve, return chicken to skillet and toss iwth orange sauce.

Rachel's Thoughts: Titus made this with brown basmati rice.  And used more than 1 orange, so good!

Source: Everyday Food Magazine

White Bean Stuffed Portobellos

• 4 large portobello mushrooms (Stems discarded)
• 2 tbsp lemon juice
•  olive oil
• 1 garlic clove mined
• 1 can (15.5 oz) cannellini beans, rinsed and drained (I used navy beans)
• 1 tsp fresh thyme leaves
• 2 thick slices crusty bread (crusts removed)
• 2 oz feta cheese, crumbled

1. Pre-heat oven to 400F.  Place mushrooms, stem side down, on a rimmed baking sheet.  Whisk together 2 tbsp each of lemon juice and oil and use to coat mushrooms, and season with salt and pepper.  Roast mushrooms until tender and beginning to release their juices, 15 min.  Flip and drain juices from sheet.  Increase oven to 450F.

2. Meanwhile, in a medium sauce pan, heat 1 tsp oil over medium-high heat, add the garlic and cook until fragrant.  Add beans, 1tsp of thyme and 1/4 cup of water.  Season with salt and pepper.  Bring to a simmer, stirring occasionally, until liquid is almost evaporated.  (3 minutes)

3. In a food processor pulse bread until course crumbs form.  Add 1 tsp of oil and 1 tsp of thyme (pulse to combine.  

4. Top each mushroom with the bean mix, then feta, then bread crumbs (divide evenly among mushrooms).  Return sheet to oven and bake until breadcrumbs are golden brown, 5 minutes.

Source: Everyday Food Magazine

Roasted Chicken with Ginger, Chile, and Lime

Prep: 30 minutes, Total: 1 hour 30 minutes, Serves 4 

Ingredients

• 2 tablespoons plus 1/2 teaspoon butter, at room temperature
• 1 shallot, finely chopped (about 2 tablespoons)
• 1 piece fresh ginger (2 inches long), peeled and finely chopped (about 2 tablespoons)
• 1 tablespoon finely chopped pickled jalapeno chile
• 1 tablespoon fresh lime juice
• 2 teaspoons ground coriander
• Coarse salt and ground pepper
• 1 whole chicken (3 1/2 pounds)
• 2 large onions, thickly sliced
• 1 lime, cut into 8 wedges (optional)

Directions

1. Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
2. Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath.
3. Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top.
4. Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees, 50 to 60 minutes.
5. Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees).
6. On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges.

Pork Tenderloin with Peaches, Plums and Cherry Pistachio Rice

Serves 4. Hands-on time: 15 minutes. Total time: 1 hour.

• 1 cup wild rice
• 1 tsp safflower oil
• 1 lb pork tenderloin
• 1/4 tsp sea salt
• 1/4 tsp fresh ground pepper
• 2 peaches: pitted and sliced into 1/2-in pieces
• 2 plums: pitted and sliced into 1/2-in pieces
• 1/4 cup unsweetened dried cherries, coarsely chopped
• 1/4 cup unsalted roasted pistachios: shelled and coarsely chopped

Preheat oven to 375F

1) Rinse rice under cold eater; drain.  Combine rise with 2 cups of water in a medium pot over high heat and bring to a boil.  Reduce heat to low, so liquid is at a bare simmer.  Cover pot and simmer for 40 minuted.  Remove pot from heat and keep covered for 10 minutes.

2) Meanwhile, coat a large ovenproof saute pan with oil and set out over medium-high heat.  Season pork with salt and pepper.  When pan is hot, sear pork for 2 minutes per side until brown.  Add peaches and plums around seared pork and transfer to oven.  Roast pork, peaches and plums for about 20 minuted, until a thermometer registers 145F.  Remove from oven and let stand for 10 minutes.

3) Fluff rice and stir in cherries and pistachios.  Slice pork.  Divide rice mixture, pork, peaches and plums evenly among 4 plates.

Rachel's Thoughts:  I used currants instead of cherries.  I also skipped step 1 and just tossed the rice in my rice cooker after rinsing and it worked well.  I also used the juices from the pan as 'gravy'. 

Source: Clean Eating Magazine

Basic White Bread

This is a perfect 'basic' bread recipe, and an excellent recipe for beginners. It's very plain, so more advanced bakers might want to spice it up with their favourite herbs, spices, or other flavourings. The natural flavour of the bread is very mild, so it's a good support for almost any additional ingredients you may want to add.

Ingredients

2 (.25 ounce) packages active dry yeast

3 tablespoons sugar

2 1/2 cups warm water (110 degrees F/45 degrees C)

3 tablespoons butter, softened

1 tablespoon salt

6 1/2 cups bread flour

Directions

1.     In a large bowl, dissolve yeast and sugar in warm water. Stir in butter, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

2.     Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3.     Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

4.     Preheat oven to 425 degrees F (220 degrees C).

5.     Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

**Note: Preheat to 425 and bake at 375 is not a typo :)
 
Source: http://allrecipes.com/Recipe/Traditional-White-Bread/Detail.aspx (with minor modifications)

Buttermilk Panna Cotta

I just tried this dessert and I am in love. It's creamy and smooth, with a slight almost cheesy quality from the buttermilk. It's also incredibly easy, and only has a few ingredients.

Ingredients

Serves 6

* 2 cups nonfat buttermilk

* 1 1/2 teaspoons powdered unflavored gelatin

* 2/3 cup heavy cream

* 3/4 cup sugar

* 1 pint strawberries, hulled and quartered, or any other berries on hand

Directions

1. In the top of a double boiler (not over heat), sprinkle gelatin over 1 cup buttermilk; let stand to soften, about 5 minutes.

2. Meanwhile, bring cream and scant 1/2 cup sugar to a boil. Add to gelatin mixture. Place over simmering water; whisk until gelatin dissolves, 5 minutes. Stir in remaining cup buttermilk. Pass mixture through a cheesecloth-lined strainer. Divide among 6 four-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, 4 hours.

3. Meanwhile, sprinkle strawberries with remaining sugar; let stand about 1 hour.

4. Unmold by dipping ramekins briefly into hot water and running tip of a knife around edges; invert onto plates, and serve with strawberries and their juice.

Jenalle's Note: I thought it was a tad on the sweet side, but this is obviously personal preference. You could cut the sugar to 1/3 cup to make it a bit more tangy. I also used frozen, unsweetened raspberries that I thawed and spooned overtop without adding any extra sugar. The tart strawberries were a nice contrast with the creamy base.

Courtesy of Martha Stewart

Thai Coconut Peanut Stir-fry

Hey guys. I made this the other day and it's something different and really yummy.

It's also a 'clean' meal, since we have all recently learned about this.

Ingredients:

• 1/2 lb Boneless skinless chicken tenderloins or breast
• 1 tbsp olive oil
• 1 tsp salt
• 3 minced garlic cloves
• 3/4 c of peanut butter (I use the organic kind with just peanuts)
• 1 1/2 tbsp soy sauce
• 1 tbsp chili sauce
• 1/2 tsp red pepper
• 1 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 1/2 tsp dark sesame oil
• 1 cup broccoli
• 1/2 cup bean sprouts
• 3/4 cup light coconut milk
• Rice - basmati or jasmine

Directions:

1. Cook chicken in pan until fully cooked. Set aside. Cook rice according to instructions.

2. Add onions and garlic to pan. Cook until soft. Add peanut butter, soy sauce, chili sauce, red pepper flakes, rice vinegar, brown sugar and sesami oil. Stir. Stir in coconut milk.

3. Add brocoli and any other desired vegetables.

4. To assemble, put a bed of rice on a plate. Top with fresh bean sprouts and ladle on peanut sauce.

Oatmeal Buttermilk Bread

1 1/2 tsp dry yeast

2 TBsp warm water

3/4 cup + 2 tbsp warm buttermilk

2 tbsp honey

2/3 cup rolled oats (not instant) plus extra for topping

1+1/2 cup bread flour

3/4 cup whole wheat flour

1 tsp salt

2 TBsp melted butter

Method :

1. Dissolve the yeast with the water in a small bowl and leave for 10 minutes until foamy. Mix the honey with the melted butter in another bowl. Stir together the flours, the oat and salt in a mixing bowl ,then add the yeast and the honey+butter mixtures along with the buttermilk into the flours mixture, mix with a dough hook to form a ball and knead for 10-15 minutes until smooth and elastic. Place the dough in a lightly oiled bowl , cover and let it rise for about 1-1.5 hours or until double in volume.

2. Turn the dough out onto a working surface and knead for a minute to deflate the dough. Shape the dough into a loaf and place in a 8 1/2 inch greased loaf pan, cover and let rise for ± 45 minutes.

3. Preheat the oven to 400ºF. Cut the bread lengthwise, brush with an eggwash and sprinkle some oats over the top before baking.

Bake for 25-30 minutes, turn out on a wire rack to cool before slicing and serve.

Red Pepper Jelly

• 1 1.2 cup seeded, chopped red or green pepper
• 1/4 cup chopped chili peppers
• 1 1/2 cup  white vinegar
• 6 1/2 cup granulated sugar
• 6 oz/170mL/ 2 pouches pectin

1. Combine peppers and vinegar in blender until smooth, pour into large pot, add sugar. 
2. Heat on medium high and stir until sugar dissolves.  Bring to a boil, hold boil for 3 mintures, stir in pectin.  Return to full boil on high and maintain hard boil for 1 minute.
3. Remove from heat, skim off foam, pour into hot sterlized hars to within 1/4 inch of the top and seal.
4. Makes 6 half pints

Rachel's Thoughts: DO NOT let boil over on your stove, if it does clean up right away or you will regret it like we did! 

Mushroom, Spinach, and Scallion Tart

Serves 8

• 1 pound mushrooms (combination of button and shiitake), trimmed and sliced 1/2-inch thick
• 5 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 12 scallions, ends trimmed and cut into 2-inch pieces, washed and shaken dry
• 3 1/2 cups (about 4 ounces) flat-leaf spinach, stemmed, washed, and shaken dry
• 10 (14-by-9-inch) sheets phyllo dough
• 6 ounces fresh goat cheese (about 2/3 cup)
• 3 large eggs
• 1/3 cup milk
• 3 tablespoons chopped mixed fresh herbs, such as dill and cilantro

Directions

1. Preheat oven to 425 degrees.
2. On a baking sheet, toss mushrooms with 2 tablespoons oil and 3/4 teaspoon salt. Roast for 10 minutes. Toss in the scallions and roast for 15 minutes more. Push mushrooms and scallions to one side and place spinach on empty side, roast until wilted, about 3 minutes. Let cool briefly, then squeeze spinach dry.
3. Brush an 11-by-7-inch rectangular tart pan with a removable bottom (or a 10-inch round pan) lightly with some of the remaining oil. Working with one piece of phyllo at a time and keeping the rest covered with plastic wrap, brush a sheet of the pastry very lightly with olive oil. Fit into tart pan, leaving a 1-inch overhang. Brush a second sheet with oil and fit into pan. Repeat with remaining sheets, creating a crust that is at least five layers thick over the bottom of the pan. Fold edges at top.
4. Crumple a double layer of aluminum foil into a rectangle the size of the bottom of the tart and fit into crust to weight down center. Place on a baking sheet and bake until edges are golden and begin to set, about 7 minutes. Remove foil and bake until golden all over, about 3 minutes more. (Remove from oven, leaving baking sheet. Tent edges with foil if browning too quick.)
5. Reduce oven to 375 degrees. In a blender, puree the goat cheese, eggs, milk, and remaining 1/4 teaspoon salt until smooth. Add herbs and pulse to combine. Spread vegetables over crust and pour custard over top.
6. Place tart back on baking sheet in oven and bake until custard is set, 20 to 23 minutes. Pull tart from oven and let cool 10 minutes on wire rack. Remove sides of pan and cool at least 10 minutes more, until ready to serve. If not serving right away, slide off of bottom and onto wire rack.

Source: www.wholeliving.com