Weekly Cooking (and related issues) Thread

[Jamestown1630]

Some time ago, I found a book about 'Gifts from a Jar' in the thrift store. Though I've never given a gift like this, one of the recipes has become a staple side dish for us.

I sometimes use 1/2 cup of Golden Raisins that I've soaked in boiled water for a few minutes, instead of the cranberries and currants; and I rarely add the vegetable flakes because I don't usually have them around. Also, I frequently use toasted pine nuts instead of the almonds - they toast up very quickly in a small pan on top of the stove.

This comes from 'Gifts from a Jar', by Andra Chase. The book appears to be out of print, but you can still obtain it:

http://www.amazon.com/Gifts-From-Jar-Soups-Chilis/dp/0785378022

Quick and Easy Couscous

1 C. uncooked Couscous*

1/4 C. dried Cranberries

1/4 C. Currants

2 T. dried Vegetable Flakes

1 T. dried minced Onion

1 T. dried Parsley flakes

1 tsp. Chicken Bouillon granules

1/4 tsp. Curry powder

1/2 tsp. Salt

1/2 tsp. Black Pepper

1/4 tsp. Turmeric

1/4 cup slivered Almonds

To make the gift jar:

Layer 1/2 cup Couscous, cranberries, currants, vegetable flakes, onion, parsley, bouillon granules, curry powder, salt, pepper, turmeric, and remaining 1/2 cup couscous in a 1-pint storage jar with a tight fitting lid. Place the almonds in a small food storage bag and close with a twist tie, and cut off the top of the bag. Place the bag on top of the couscous, and close the jar.

To cook:

Remove the almond packet from the jar and set aside.

Place 1-1/2 C. water, 1 T. butter, and the contents of the jar in a large saucepan. Bring to a boil, remove pan from heat ; cover and let stand 5 minutes.

Meanwhile, preheat the oven to 350 degrees. Toast the almonds, spread on a shallow baking pan, in the pre-heated oven for 5 to 8 minutes, or until nuts are golden brown. Fluff the couscous with a fork; stir in the almonds.

*I have tried the Israeli type couscous that looks like tiny pearled barley; but I didn't think it did well in this recipe. You want the finer-grained stuff, like the product that 'Near East' sells.

*****************************************************

A gift I used to receive at Christmas from a cousin, is one that has also become a staple. You can make this easily, and with different herbs added, it's a very good substitute for the expensive Boursin spreads that you find in the supermarket.

(This is not very good with dried chives and dried parsley; parsley is always in the stores, and usually in all of our refrigerators. But growing chives on a windowsill is very easy, and depending on your location, a little bit grown in the garden can last until Thanksgiving or later).

Linda’s Boursin Cheese Spread

Mix together until fluffy, and then chill at least 24 hrs.:

8 oz. softened cream cheese

2 cloves minced garlic

2 T. Light Cream

Pinch of Thyme

2 T. Chives

1/2 tsp. Lemon Juice

1 T. Parsley, minced

Salt to taste

Bring to room temp. before serving.

For gift-giving, just scoop it into a little jelly jar. Along with a package of nice crackers, this makes a good addition to a holiday gift basket.

[Jamestown1630]

This week, Gifts in a Jar!

(If you would like to be on or off of this weekly cooking thread, please send a private message.)

-JT

[trisham]

What a lovely idea! The Holidays are so busy...

[pugmama]

I have used these for gifts. I have tried most of them. They are very nice.

http://www.foodnetwork.com/holidays-and-parties/articles/sealed-delivered-recipes-in-a-jar.html

[Jamestown1630]

The little book I referenced is really very clever. It comes with cooking-directions cards that you can attach to the jars, and circles of gingham fabric and some raffia ties, to decorate the top - all of which we can do ourselves, in our own ways.

-JT

[miss marmelstein]

Jam! I’ve been jamming like crazy since strawberry season.

[trisham]

That’s great for those of us who aren’t very crafty.

[Roos_Girl]

Noy homemade, but yum...

http://www.stonewallkitchen.com/shop/speciality-foods/jams-jellies-butters/jams/peach_amaretto_jam.html

[Jamestown1630]

That’s a nice store! The Blue Cheese Herb Mustard’ caught my eye ;-)

[bgill]

At first I thought that was Linda's Low Carb Boursin Cheese. Here's her low carb recipe which we enjoy. It holds up just fine stuffed with spinach in a chicken breast: http://www.genaw.com/lowcarb/boursin_cheese_spread.html

HOMEMADE BOURSIN CHEESE SPREAD

4 ounces cream cheese, softened

4 tablespoons butter, softened

1 small clove garlic, coarsely chopped

1/8 teaspoon freshly ground pepper

1/8 teaspoon dill

2 teaspoons chives

1 tablespoon fresh parsley, chopped

In a mini food processor, process the cream cheese, butter and garlic until blended. Add the remaining ingredients and process until well combined. Put in an airtight container and chill a couple hours to allow the flavors to develop. Serve with crackers or raw vegetables. Makes about 3/4 cup. Can be frozen.

MOUSE MELON PICKLES - I have a volunteer vine in the garden this year that I haven't seen before. It's a "mouse melon" which looks like tiny mouse sized watermelons and tastes similar to a cucumber. So far, I've only tried them fresh and refrigerator pickles. The pickles were just from adding them to leftover pickle juice. They would make an adorable pickle jar gift.

[Stand Watch Listen]

Soup Mix
INGREDIENTS:
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried onion flakes
2 teaspoons dried Italian seasoning
1/2 cup uncooked long-grain white rice
2 bay leaves
1/2 cup uncooked alphabet pasta
DIRECTIONS:
1. In a 1 1/2 pint jar, layer the split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.
2. Attach a label to the jar with the following instructions: Friendship Soup ADDITIONAL INGREDIENTS: 1 pound ground beef, black pepper to taste, garlic powder to taste, 1 (28 ounce) can diced tomatoes - undrained, 1 (6 ounce) can tomato paste, and 3 quarts water.
TO PREPARE SOUP: Remove pasta from top of jar, and set aside. In a large pot over medium heat, brown beef with pepper and garlic; drain excess fat. Add diced tomatoes, tomato paste, water, and soup mix. Bring to a boil, then reduce heat to low. Cover, and simmer for 45 minutes. Stir in the pasta, cover, and simmer 15 to 20 minutes, or until the pasta, peas, lentils and barley are tender.

Cranberry Hootycreeks
INGREDIENTS:
5/8 cup all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
DIRECTIONS:
: 1. Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
2. Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.

[NorthstarMom]

I agree, we are thrilled whenever we receive homemade jam. What makes it so much better than store bought? My friend makes a rhubarb jam that is so good I wanted to lick the jar clean!

[StoneWall Brigade]

Since this is a cooking thread I’m looking for a good Italian meal to cook anyone with any good recipes?

[miss marmelstein]

That’s a recipe I’d like to have!

[Stand Watch Listen]

Raspberry Vinegar
INGREDIENTS:
1 (16 ounce) bottle white wine vinegar
1 cup fresh raspberries

DIRECTIONS:
1. Rinse and drain the raspberries and pour into a large glass bottle. Pour in the vinegar, tightly cover the container, and let sit in a cool dark place for two weeks before using.

Amaretto (homemade)
INGREDIENTS:
1 cup water
1 cup white sugar
1/2 cup brown sugar
2 cups vodka
2 tablespoons almond extract
2 teaspoons vanilla extract

DIRECTIONS:
1. Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
2. Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

[miss marmelstein]

My husband is the master of Italian cuisine here. But I make a nice lasagna with those no-boil lasagna sheets. Buy the Ronzoni brand and follow the instructions. BUT! Make sure you buy a decent jarred sauce (Paul Newman’s Marinara is good), excellent mozzerell’ and a good brand of store-bought Ricotta (or Rigot as my husband pronounces it). Layer it as usual and stick it in the oven. Perfect for a weekday night and so easy.

I’ll ask my husband for something more detailed and fresh, if you want.

[miss marmelstein]

Here’s a vinaigrette I use from Ina Garten:

1/2 cup of good olive oil
1/4 cup of red wine vinegar
2 garlic cloves, minced
1 teaspoon of dried oregano
1 teaspoon of Dijon mustard

Stick in a mason jar and shake. Great on salads or, as Ina suggests, in a Greek salad that includes Greek cheese.

[Stand Watch Listen]

I’m looking for a good Italian meal to cook anyone with any good recipes?

CHICKEN MARSALA
INGREDIENTS:
1/4 cup all-purpose flour
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano OR Italian seasoning
4 boneless, skinless chicken breast halves
1 tablespoon olive oil
1 tablespoon butter
2 cups sliced fresh mushrooms 1 sliced med onion
Pinch minced garlic
3/4 cup Marsala wine
Splash heavy whipping cream and cooking sherry

DIRECTIONS:
-----Pound/tenderize chicken to ½ in thickness
1. In a medium bowl (OR zip lock bag), stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
2. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on both side. Set chicken aside. Add mushrooms, onions, minced garlic. Sauté/sweat veggies. Stir mushrooms so that they cook evenly. Place chicken in pan
3. Mix Marsala, sherry wines with a splash of heavy whipping cream and pour over the chicken. Cover skillet, and reduce heat to low; simmer for 10-15 minutes, or until chicken is no longer pink and juices run clear Serve over basil fettuccini OR long grain wild rice OR roasted red potatoes
Hint / Options:
• Add golden cream of mushroom soup to the Marsala wine mix thoroughly
• added a bit of chicken broth to the wine and it did make a difference
• serve with French bread

CHICKEN PARMESAN
INGREDIENTS:
• 8 ounces uncooked spaghetti
• 1/3 cup Progresso® style panko crispy bread crumbs Italian
• 1/3 cup shredded/grated Parmesan cheese
• 4 boneless skinless chicken breasts, flattened slightly
• 2 cloves garlic, finely chopped
• 1 (18 ounce) can Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
• ¼ cup chopped fresh basil (or substitute dried Italian herbs)
• 12 ounces pasta sauce
• 1 cup shredded mozzarella cheese

DIRECTIONS:
1. Cook and drain spaghetti as directed on package.
2. Pound chicken (between plastic wrap) to ¼ inch thickness (perhaps even cutting to palm size portions)…
Coat chicken: first in milk – flour – egg – Panko breadcrumbs* (* In large resealable food-storage
plastic bag, mix bread crumbs and Parmesan cheese. Shake each chicken breast in bread crumb mixture; set aside).
3. In a 12-inch skillet, heat 2 tablespoons vegetable (olive) oil over medium-high heat.
--- Stir in garlic; cook until garlic starts to brown.
--- Add chicken breasts; cook 6 to 10 minutes, turning once, until browned.
--- Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture, spoonful of pasta sauce, basil (or dried Italian herbs), mozzarella cheese. (refer to picture)
**(at this point now for \alternate prep refer to Hint below)
--- Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is
clear when center of thickest part is cut (at least 165 degrees F) and cheese is melted.
--- Serve with spaghetti & pasta sauce
Hint / Options: **Oven fried Chicken Parmesan; preheat oven to 350’… Place pan fried coated chicken pieces into a lightly greased 9x13 inch baking dish., … Pour cooking sauce, along with some pasta sauce, around chicken; sprinkle chicken with remaining bread crumb mixture, spoonful of pasta sauce and mozzarella cheese… bake uncovered in the preheated oven for 15 – 20 min

[StoneWall Brigade]

Thank You

[StoneWall Brigade]

Sure that would be great.