Bread, bread and more bread!

I am so excited. I went to Costco this weekend and picked up the issue of Fine Cooking magazine--the breads edition! The magazine is a little pricey at $12.99 but it has 146 pages and lots of pictures. I can't wait to try a recipe tonight. I am thinking about baking the Challah bread! I will keep you posted.

Rich Chocolate Babka

So I ripped this recipe out of my Cooking Light magazine last month. It looked so delicious I had to give it a shot--it looks like a rolled up chocolate croissant. Yum! Believe it or not, it was a really fun and easy recipe. It just takes some time (roughly 4 hours) so you have to be patient with the dough. But boy, what a fun recipe to make. Totally delicious and a keeper recipe. Enjoy!

Rich Chocolate Babka
Recipe by Cooking Light magazine

Ingredients:
Dough:
1 cup warm 2% reduced-fat milk (100° to 110°)
1/2 cup granulated sugar
1 package active dry yeast
1/4 cup butter, melted
2 teaspoons vanilla extract
1 teaspoon salt
3 large eggs
23 3/5 ounces all-purpose flour, divided (about 5 1/4 cups)
Cooking spray

Filling:
1/3 cup granulated sugar
1/4 cup unsweetened cocoa
1 large egg white
2 teaspoons 2% reduced-fat milk
1/4 cup butter, divided
4 ounces bittersweet chocolate, chopped and divided

Additional ingredient:
1 1/2 tablespoons turbinado sugar


Directions:

To prepare the dough, combine first 3 ingredients in a large bowl, and let stand for 5 minutes or until bubbles form on the surface.

Add butter, vanilla, salt, and eggs; stir. Weigh or lightly spoon 22.5 ounces flour (about 5 cups) into dry measuring cups; level with a knife. Add flour to egg mixture; stir until combined.

Turn dough out onto a lightly floured surface. Knead 4 minutes; add enough of remaining 1/4 cup flour to prevent the dough from sticking. Place dough in a large bowl coated with cooking spray, turning to coat top.

Cover and let rise in a warm place, free from drafts, 1 1/2 hours or until doubled in size.

To prepare the filling, combine 1/3 cup sugar and cocoa in a small bowl, stirring well. Combine egg white and 2 teaspoons milk in a small bowl.

Divide dough into two equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll dough into a 12 x 9-inch rectangle.

Melt 1/4 cup butter; brush 1 tablespoon over dough. Sprinkle evenly with half of cocoa mixture, leaving a 1/4-inch border. Sprinkle dough evenly with 2 ounces chopped chocolate. Drizzle with an additional 1 tablespoon butter. Brush far edge with milk mixture. Loosely roll up, starting with a long edge; pinch seam to seal, and tuck ends under. Place dough, seam side down, on a baking sheet lined with parchment paper. Repeat procedure with remaining dough, butter, cocoa mixture, chocolate, and egg white mixture. Reserve remaining milk mixture. Cover dough. Let rise in a warm place 1 hour or until doubled in size.

Preheat oven to 325°.

Brush the dough with remaining milk mixture. Sprinkle each loaf with 2 1/4 teaspoons turbinado sugar.

Bake at 325° for 40 minutes or until browned.

Cool loaves completely on a wire rack. Cut each loaf into 12 slices.

Chicken with Tomato Herb Pan Sauce

I am so completely infatuated with food blogs it is just ridiculous. Seems like everyday I find such fun new food blogs. Well just recently I found tablefortwoblog.com. Being a new food blog myself--only one year old this January--I really appreciate blogs that are so down to earth and really show their love for food.

So I decided to try their Chicken with Tomato Herb Pan Sauce recipe. I had all of the ingredients on-hand (oregano and not the Italian seasoning) so why not give it a shot. This recipe came out delicious! So easy and beautiful once plated. I served it over a bed of fresh spinach. Thank you Table for Two! Enjoy.

Chicken with Tomato Herb Pan Sauce

Recipe by Table for Two

Serves 4

Ingredients:

4 chicken tenderloins

1/2 cup flour

2 Tbsp. salted butter, softened

1 clove garlic, minced

1 1/2 tsp. oregano 

1/2 tsp. paprika

2 cups cherry tomatoes

1/3 cup chicken broth 

Fresh minced parsley for topping (optional)

4 cups fresh spinach (optional)

Directions:

Season both sides of the chicken with salt and pepper.

Lightly dredge the chicken in flour and set aside.

In a small bowl, combine butter, garlic, Italian seasoning and paprika.

In a large skillet, on medium-high heat, melt 1 tbsp. of the seasoned butter with some olive oil.

Place the chicken in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side.

Transfer to a plate and cover loosely with foil.

In the same skillet, increase the heat to high and add in the tomatoes. Cook the tomatoes, stirring occasionally, until the skins are charred and they begin to burst. It takes about 5 minutes.

Add the remaining seasoned butter to the pan, stirring to melt. Begin to crush the tomatoes slightly to release their juices.

Add in the chicken broth, scraping bits from the bottom of the pan. Cook for a minute or two longer until well blended.

Take a piece of chicken and put it on a serving plate. Top with the pan sauce and tomatoes. Sprinkle with parsley and serve with your side dishes.

Minestrone Soup

Although the weather has been really mild here in the Northeast, Winter is soup season. So I thought I would kick off the Winter with a recipe I found in this months Better Homes and Gardens magazine. The recipe is by Ellie Krieger. She focuses on healthier recipes which I love and am trying to stick with for 2012. This recipe was really easy and came out delicious! I made my own chicken stock from a rotisserie chicken last week so I used that instead of the store bought stuff which is totally fine too. My only modification to this recipe was that I needed to add 1 teaspoon more of salt once all the veggies and broth were added along with 1 teaspoon of granulated sugar. Otherwise, this recipe was delicious as is. I made a fresh loaf of french bread to go along with it for dunking. Enjoy!

Also one tip of advise, chop all of your veggies before you start cooking. You will need to add your veggies quickly so avoid burning what is on the pot and prep before.

Minestrone Soup

Recipe by Ellie Krieger in BHG.com

Serves 8

Ingredients:

large onion, diced

2 tablespoons olive oil

4 cloves garlic, minced

2 ribs celery, diced (1/2 cup)

1 large carrot, peeled and diced

1 medium zucchini (about 8 ounces), diced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt (I used 2 teaspoons)

1/2 teaspoon freshly ground black pepper

6 cups low-sodium vegetable broth or low-sodium chicken broth (48 ounces)

1- 28 ounce cans no-salt-added diced tomatoes

1- 45 ounce can no-salt-added crushed tomatoes

1- 15 ounce can low-sodium cannellini beans, drained and rinsed

1/2 cup whole grain elbow pasta

1/3 cup finely shredded Parmesan cheese

2 tablespoons chopped fresh parsley leaves

1 teaspoon sugar (I used this once soup had simmer for 10 minutes)

Directions:

Prep your veggies before you turn the oven on.

In a large soup pot over medium-high heat cook and stir onion in hot oil for 4 minutes or until translucent.

Add garlic; cook for 30 seconds.

Add celery and carrot. Cook and stir for 5 minutes, until vegetables begin to soften. Add zucchini, oregano, basil, salt, and pepper. Cook for 2 minutes, stirring frequently.

I made my own chicken broth the week before so I used this. However if you don't have any onhand, store bought works too.

Add the broth and the diced and crushed tomatoes. Bring to boiling. Reduce heat to medium low. Simmer uncovered for 10 minutes. Taste your soup now. I added 1 teaspoon of salt and 1 teaspoon of sugar.

Add the beans and pasta. Cook for 10 to 15 minutes or until pasta and vegetables are tender. Top servings with cheese and parsley.

Make it vegetarian by using vegetable broth instead of chicken stock.

Enjoy!

Cherry-Wheat Germ Muffins

Happy New Year! So with every new year comes new resolutions. This year, one of my many resolutions, is to lose weight. I would love to lose 20 pounds but I will start of with 10. However I don't want to radically change my eating habits--just cut out the stuff that is bad for me. I have been hearing a lot about detox diets which sound great but I don't want to give up food for a liquid diet. So instead I am going for an all natural diet. Eating lots of fruits and veggies and eating smaller portions. When I found this recipe in my binder I thought it would be perfect for a snack this week. It will make my sweet tooth happy yet is healthier than a vending machine snack or an oversized muffin I would buy with my coffee every morning.

I was completly surprised how delicious these muffins came out considering they have no butter at all! Also, Cooking Light magazine has it listed under the recipe that each muffin is only 202 calories. That is a perfect amount of calories for a mid-morning snack. Enjoy!

Cherry-Wheat Germ Muffins
Recipe by Cooking Light magazine
Makes 12 muffins

Ingredients:
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
3/4 cup dried cherries, coarsely chopped
1/2 cup toasted wheat germ
1/2 cup packed dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup low-fat buttermilk
1/4 cup canola oil
1 large egg, lightly beaten
Optional: 1 tablespoons sugar in the raw (I sprinkled just a little of this on top of the batter before baking for a little sweetness)
Cooking spray

Directions: Preheat oven to 400°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through allspice) in a large bowl, stirring with a whisk.

Make a well in center of mixture. Combine buttermilk, oil, and egg in a bowl, stirring well with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

Place 12 muffin-cup liners in muffin cups, and coat liners with cooking spray. Divide batter evenly among prepared muffin cups. I sprinkled a little raw sugar on the top of each muffin before baking. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. 

Ready to go in the oven.

Cool 5 minutes in pan on a wire rack. Then enjoy!

Chicken Tikka Masala

I made Chicken Tikka Masala for the first time, last year with a recipe I found in a magazine. The hubby started mentioning the dish recently so I decided to surprise him last night for dinner by making it. The big bummer was that I couldn't find that recipe. I swear my recipe binder is getting too big! So I did an internet search for Chicken Tikka Masala and found this one. It worked out great because I didn't have any garam masala--an ingredient that is often used in this type of recipe--but this recipe didn't call for it. I thought I still had some from the last time I made this dish but I didn't and couldn't find it after searching 2 grocery stores. This recipe was definitely delicious but I think that the garam masala is needed for that authentic flavor.

I made just a couple of modifications, I had 8 chicken thighs I wanted to use up so I substituted the chicken breast with them. Also, I didn't add the jalapeno as I knew it would already have a kick with all the spices. This was a great recipe and the naan I made along with it was a nice way to soak up the spicy sauce. Enjoy!

Chicken Tikka Masala
Recipe posted by Yakuta on AllRecipes.com
Serves 4

Ingredients for marinade:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces (I used 8 chicken thighs instead)
4 long skewers (I didn't use these)

Ingredients for sauce:
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped (I didn't use this)
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

Directions: In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour (I marinated for 3 hours).

Preheat a grill for high heat  (I cooked my thighs in a nonstick skillet with 1 tablespoon of butter. It was way too cold to grill these outside). Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Orange Beef with Cilantro Rice

This recipe looked great so I decided to give it a shot and it came out delicious. Although the recipe called for cooking this dish in a wok, I used a regular non-stick skillet and it worked great. It was super easy and very flavorful. Also, I used flank steak instead of skirt steak and it was wonderful. This is definitely a keeper. Enjoy!

Orange Beef with Cilantro Rice
Recipe by Rachel Ray magazine
Serves 4

Ingredients:
Grated peel of 1 orange and juice of 2 oranges
2 1/2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
1 tablespoon rice vinegar or white wine vinegar
1 pound skirt steak, thinly sliced on the diagonal and slices halved crosswise
1 1/2 cups long-grain white rice
1 bunch scallions, white parts thinly sliced and green parts cut into 1-inch-long pieces
1 tablespoon brown sugar
2/3 cup finely chopped cilantro
Salt (I used 1 teaspoon along with 1/2 teaspoon of fresh pepper)

Directions: Place the orange peel and juice in a large bowl. Stir in 1 tablespoon olive oil and the soy sauce and vinegar. Add the steak and turn to coat. Cover and refrigerate for 30 minutes.

Meanwhile, in a heavy saucepan, bring the rice and 1 3/4 cups water to a boil. Cover; simmer for 20 minutes. Fluff with a fork and keep warm.

In a wok or large skillet, heat 1 tablespoon olive oil over high heat. Using tongs, transfer the meat from the marinade to the wok and cook, turning once, for 5 minutes. Transfer the meat to a plate.

Add the remaining 1/2 tablespoon olive oil and the scallions to the wok and cook over medium heat, stirring, until wilted, 2 minutes. Transfer to the beef. Pour the marinade into the wok and bring to a boil, then lower the heat and reduce by half. Whisk in the sugar and return the steak and scallions to the wok; turn to coat.

Stir the cilantro into the rice; season with salt. Mound some rice and beef onto each plate.