Recipes To Go

Barack Obama's Chili Recipe

2009-04-14T22:55:00.004-05:00

Well, modified. I got this from Serious Eats and changed it up a bit.

- Serves 4 -

Ingredients

1 large onion, chopped
Several cloves of garlic, chopped
1 tablespoon olive oil
1 pound ground turkey or beef or tofu
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/2 teaspoon ground oregano
1/2 teaspoon ground turmeric
1/2 teaspoon ground basil
2 tablespoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon seasoned pepper
3 tablespoons red wine vinegar
1 can diced tomatoes
1 can red kidney beans

Procedure

1. Sauté onions, green pepper and garlic in olive oil until soft. Add ground meat and brown.

2. Combine spices with a good pinch of salt together into a mixture, then add to ground meat. Add red wine vinegar and tomatoes and let simmer until tomatoes cook down. Add more salt to taste. Add kidney beans and cook for a few more minutes.

3. Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

German Cinnamon-Apple Cake with Whipped Cream Cheese Icing

2008-10-16T16:48:00.003-05:00

Cake Ingredients:

2 eggs
1 cup vegetable oil
2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon vanilla extract
4 cups apples - peeled, cored and diced
½ cup chopped walnuts
½ oz Applejack liquor

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and four a 9x13 inch pan. In a medium bowl, mix together flour, baking soda, cinnamon and salt. Set aside.

2. In a large bowl, combine eggs, oil and sugar. Beat until foamy. Add flour mixture and beat well. Add vanilla and stir in chopped apples and walnuts. Pour into a 9x13 inch pan.

3. Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Allow cake to cool, then spread with cream cheese frosting.

Frosting Ingredients:

2(8 ounce) package cream cheese
2 cup white sugar
1/4 teaspoon salt
2 teaspoon vanilla extract
3 cups heavy whipping cream

Directions:
1. In a small bowl beat whipping cream until stiff peaks form; set aside.

2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Orange Dynamite Stir-Fry!

2008-09-25T19:51:00.003-05:00

I made this just playing around. Came out as one of the best dishes I've ever made. Sweet, spicy and delicious! Also pretty cheap!

Ingredients:

1 tablespoon ginger, freshly grated
½ tablespoon garlic, minced
zest of one orange
juice of one orange
1 chicken breast
1 cup carrots, sliced
1 cup vegetable bouillon, sliced
1 tablespoon thai sweet chili sauce
4 oz. Orange Ginger Sauce
1 tablespoon plum sauce
1 tablespoon canola oil
2 tablespoons soy sauce
½ teaspoon seasoned pepper

Directions:
1. Set wok to Med heat
2. Add canola oil
3. After canola oil is heated, add ginger and garlic, let cook a minute, keep it moving.
4. Add soy sauce
5. Add vegetables, stir around for a few minutes than place lid on.
6. Let sit a minute, then stir.
7. Add chicken and seasoned pepper
8. Cook a couple of minutes, then add juice
9. When chicken looks about half done, add sauces
10. Place lid on, cooking for 3-4 minutes (stirring occasionally.)
11. Add orange zest, stir in for about 30 seconds.
12. Serve with rice!

(Serves 1)

Arrabbiata Sauce

2008-08-20T17:45:00.003-05:00

Spicy and tasty, I prefer it on angelhair!

Ingredients:

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
⅜ cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
½ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley

Directions:
1. Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.

2. Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.

3. Stir in parsley. Ladle over the hot cooked pasta of your choice.

(Serves 6)

Grecian Sunset (Cocktail)

2008-05-20T07:18:00.001-05:00

Ingredients:

1 ounce Vanilla Rum

½ ounce Triple Sec

3-4 ounces Sprite

½ ounce Grenadine

Directions:
Put all ingredients together over ice aside from the grenadine and give a quick stir. Add grenadine and serve. Delicious and refreshing!

(Serves 1)

Orange Date Couscous

2008-03-21T19:44:00.001-05:00

INGREDIENTS:

1 1/2 cups instant couscous
1 1/2 cups boiling water
1/2 teaspoon grated orange peel
1/4 cup orange juice
3/4 cup finely chopped dates, pitted
1/2 cup slivered almonds

PREPARATION:

Place couscous in serving bowl.

Bring water to a boil. Add orange juice and grated orange peel. Mix well.

Pour over instant couscous. Allow couscous to sit for 5-10 minutes. Add dates and almonds and fluff with fork.

Based on Source: Saad Fayed

Grainy Mustard Steaks with Sweet Potatoes

2008-03-18T17:56:00.000-05:00

Ingredients:

3 sweet potatoes (1 1/2 pounds total), sliced 1/3 inch thick

3 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

2 top sirloin Black Angus steaks (1 1/2 to 2 pounds total), about 1 inch thick

2 tablespoons Worcestershire sauce, plus more for serving

3 tablespoons whole-grain Dijon mustard, plus more for serving

Directions:

Preheat the grill or a grill pan over medium-high heat. Put the sweet potatoes into a gallon-size resealable plastic bag with the olive oil and season with salt and pepper. Seal the bag and shake well. When the grill is hot, arrange the sweet potato slices on the grill and cook, turning once with tongs, until nicely blistered on both sides, 8 to 10 minutes. Move the sweet potatoes to a warm part of the grill or keep warm on a plate, loosely covered with foil.
Cut each steak in half crosswise and season with salt and pepper. Grill the steaks until brown and crusty on 1 side, 4 minutes. Meanwhile, mix the Worcestershire sauce and mustard in a cup. Turn the steaks over. Brush the tops with the sauce mixture. Cook for 3 minutes more for medium doneness.
Slice the steaks and serve with the sweet potatoes and additional Worcestershire sauce and mustard on the side.

(Serves 2)

Source: Everyday With Rachael Ray

Almond Chicken With Orange Sauce

2008-03-16T13:45:00.003-05:00

Ingredients:

2 eggs

Salt and pepper to taste

Garlic powder to taste

1 cup seasoned bread crumbs

1 cup sliced almonds

6 boneless, skinless chicken breast halves

1 cup granulated sugar

1 ½ tablespoons corn starch

¼ teaspoon salt

1 tablespoon flour

¼ cup lemon juice

1 ¼ cup orange juice

½ cup water

1 tablespoon parve (nondairy) margarine

1 teaspoon orange zest

1 teaspoon lemon zest

Directions:

Preheat oven to 350 degrees. In a small dish, beat the eggs with salt, pepper and garlic powder to taste.
In a separate dish, stir together the bread crumbs and almonds. Dip each chicken breast in the egg mixture and then roll it in the almond mixture to coat.
Optional: In a saute pan over medium-high heat, cook the breaded chicken breasts in a few tablespoons of margarine until brown, 2 to 3 minutes per side.
Place the breasts in a lightly oiled shallow pan and bake uncovered until done, 40 to 50 minutes.
A few minutes before the chicken is done, in a small saucepan combine the sugar, corn starch, salt and flour.
Stir in the lemon juice to moisten the dry ingredients and eliminate any lumps. Slowly stir in the orange juice and the water. Cook mixture over medium heat, stirring constantly, until the sauce simmers and thickens.
Remove from heat and add the margarine, orange zest and lemon zest.
When chicken is done, arrange the breasts on a platter and pour the orange sauce over them.

(Serves 6)

Haven't tried this one yet - but it looks better than my traditional Chicken in Orange and Almond Sauce recipe, so I'm anxious to try it!

Chicken Souvlaki

2008-03-14T22:02:00.002-05:00

This is excellent served with pita bread, a garlicky tzaziki and a crisp, green salad. The marinade can also be used with veal.

Ingredients:

2 lbs chicken breasts, cut into 1 1/2 in. cubes

¼ cup lemon juice

¼ cup olive oil

¼ tsp salt and pepper

¼ cup white vinegar

1 clove garlic, minced

½ tsp dry mustard

½ tsp paprika

¼ tsp sage

¼ tsp savory

¼ tsp thyme

Directions:
1. If using bamboo skewers, soak in water for at least 30 minutes before using.
2. Combine all sauce ingredients in a bowl; mix well.
3. Stir in chicken cubes; marinade for at least 2 hours before threading on skewers.
4. Grill on high heat, lid down.
5. Grill for about 4 minutes per side (total 8 minutes) or until the juices run clear.

(Serves 4)

Couscous Salad with Chickpeas, Dates and Cinnamon

2008-03-14T21:48:00.002-05:00

Ingredients:

3 green onions

1 tablespoon olive oil

1 (14 1/2 ounce) can chicken broth

1 teaspoon cinnamon (Saigon prefered but any will do)

½ teaspoon black pepper, coarse grind, divided

¼ teaspoon cayenne

1 (10 ounce) package couscous

3 tablespoons white wine vinegar

¾ teaspoon salt, divided

6 tablespoons olive oil

1 (19 ounce) can chickpeas, rinsed and drained

2 cups shredded carrots (3 to 4 large carrots)

1 cup dates, pitted and roughly chopped

¼ cup pine nuts, toasted

2 tablespoons chopped fresh cilantro (optional)

Directions:

Finely chop white part of green onions.
Slice green parts; reserve for salad.
Heat 1 tablespoon of the oil in medium saucepan on medium heat.
Add white onion pieces; cook and stir 5 minutes.
Stir in chicken broth, cinnamon, 1/4 teaspoon of the black pepper and red pepper and bring to boil.
Add couscous; cover. Remove pan from heat. Let stand 5 minutes.
Whisk vinegar, 1/2 teaspoon of the salt and remaining 6 tablespoons oil in small bowl.
Fluff couscous with fork; spoon into large bowl.
Add sliced green onions, chickpeas, carrots, dates, pine nuts, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper; toss lightly.
Add vinaigrette; toss again.
Serve immediately or refrigerate until ready to serve.
Garnish with chopped cilantro, if desired.

(Serves 8)

Chickpea Curry

2008-03-10T14:51:00.008-05:00

"We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish."

Ingredients:

2 tablespoons vegetable oil

2 onions, minced

2 cloves garlic, minced

2 teaspoons fresh ginger root, finely chopped

6 whole cloves

2 (2 inch) sticks cinnamon, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

salt

1 teaspoon cayenne pepper

1 teaspoon ground turmeric

2 (15 ounce) cans garbanzo beans

1 cup chopped fresh cilantro

Directions:
1. Heat oil in a large frying pan over medium heat, and fry onions until tender.

2. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

(Serves 4)

Tossed Salad with Mango, Roasted Coconut and Lime Vinaigrette

2008-03-10T14:51:00.007-05:00

Ingredients:

For the salad:

1 small fresh coconut

2 mangoes

2 carrots

1 red onion

2 tomatoes

1 head of your favorite lettuce

For the vinaigrette:

2 fresh limes

½ cup red wine vinegar

½ teaspoon chopped habanero pepper (protect your hands and eyes, avoid breathing in fumes)

1 tablespoon hot sauce

1 cup canola oil

Salt and freshly ground black pepper

Directions:
Preheat oven to 375 degrees F.

Place coconut on a towel, and with a mallet (or hammer) and punch (or clean screwdriver), tap "through-holes" into at least 2 of the "eyes" (recessed spots) of the coconut and drain out the liquid. Place the coconut on a baking sheet and roast it for about 1 hour. Microwave the limes in a small bowl to release essential oils and set aside to cool.

When coconut is cool enough to handle, place on a towel and break open with mallet. Shave the roasted "meat" out of the coconut with a paring knife and briefly set aside. Peel the mangoes, cut the fruit away from seed, and then dice small. Peel the carrots, and use a vegetable peeler to shave carrots into ribbons. Slice onion as thin as possible. Cut tomatoes into wedges.

Prepare vinaigrette by squeezing limes into a small bowl (remember to add essential oils). Mix in vinegar, habanero, and hot sauce. Drizzle the oil into the mixture slowly while whisking constantly, to thicken dressing. Season with salt and pepper to your liking.

Cut lettuce into 1/2-inch wide pieces and place in bowl, and add tomatoes and carrots. Lightly toss in the dressing. Top with onions, coconut, and mangoes.

(Serves 8)

Yogurt Sauce

2008-03-10T14:51:00.006-05:00

Ingredients:

½ cup plain nonfat yogurt

2 teaspoons minced red onion

¼ cup minced cilantro

¼ teaspoon ground cumin

¼ teaspoon salt

½ teaspoon coriander

½ teaspoon cayenne pepper

½ teaspoon crushed red pepper

½ teaspoon ground cloves

Directions:
Blend all ingredients well in small bowl. Cover and refrigerate until ready to use.

(Serves 4)

Tandoori Chicken with Date-nut Couscous

2008-03-10T14:43:00.002-05:00

Any cut of chicken works in this Indian-inspired dish.

Ingredients:

1 cup whole milk yogurt

½ lemon, juiced

2 tablespoon finely chopped fresh ginger

1 clove garlic, minced

2 teaspoons garam masala

4 chicken breasts, boneless and skinless

1 cup couscous

⅓ cup chopped pitted dates

½ cup sliced almonds, toasted

¼ cup chopped fresh parsley

1 teaspoon Coriander

1 teaspoon Cumin

1 teaspoon Turmeric

1 teaspoon sweet paprika

½ teaspoon cayenne pepper

1 pinch ground cloves

½ teaspoon cinnamon

6 drops red food coloring

Directions:
1. In a medium bowl, stir together the yogurt, lemon juice, ginger, coriander, cumin, turmeric, sweet paprika, cayenne pepper, ground cloves, cinnamon, food coloring, garlic and garam masala. Transfer the yogurt mixture to a large resealable plastic bag and add the chicken, being sure to coat each piece. Refrigerate for at least 1 hour or overnight.

2. Turn the oven to broil. Place the chicken on broiling pan, season with salt and cook on each side about 5-6 minutes, until internal temp is 160º.

3. Meanwhile, in a medium saucepan, bring 1 1/2 cups salted water to a boil. Remove from the heat and stir in the couscous and dates. Cover and let stand for 5 minutes. Uncover and fluff with a fork. Stir in the toasted almonds and parsley. Serve with the chicken.

(Serves 4)

Carrot Halva Recipe

2008-03-10T14:27:00.003-05:00

Ingredients

½ cup almonds, whole, blanched

¼ cup pistachios

6 tablespoons butter

1 lbs carrots, coarsely grated

2 ½ cups whole milk

½ cup sugar

⅓ cup golden raisins, optional

Directions:
Preheat oven to 350F (180C).
Spread almonds and pistachio nuts in separate shallow baking pans and toast in oven for 5 to 10 minutes, turning once; remove and cool.
Heat butter in a saucepan.
Add carrots; cover and cook for 10 minutes.
Scald milk in another saucepan; add milk to carrots and cook for 40 minutes, stirring frequently, until milk is absorbed.
Add sugar and cook for an additional 10 minutes, stirring constantly.
Remove from heat.
Add almonds, and raisins if you're using them.
Spread carrot mixture on a large platter and shape into a mound; decorate surface with pistachio nuts.
Serve warm or at room temperature.

(Serves 4)