July 16, 2010 at 4:15 pm (all-purpose flour, baking powder, candied orange peel, canola oil, Desserts, eggs, extra virgin olive oil, granulated sugar, Holiday, honey, Italian, Moscato, orange juice, oranges, salt, stovetop, Vin Santo)
(Strufoli)
Prep Time: 45 minutes
Total Time: 2 hours (includes dough resting)
Makes 10 cups or 12 servings.
3 C all-purpose flour
1/2 C sugar
1 t baking powder
1/2 t salt
4 eggs
1/4 C extra-virgin olive oil
1 T grated orange zest
1 T plus 1/2 C sweet dessert wine (like Vin Santo or Moscato) OR orange juice, divided
4 C canola oil
24 oz honey (2 C)
Decorations:
White nonpareils
Diced candied orange peel
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1. In large bowl, whisk flour, sugar, baking powder and salt until blended; make a well in center of mixture. In a 2-cup measure, whisk eggs, olive oil, zest and 1 T wine until well blended; pour into center of well. With hands or large wooden spoon, gradually work flour into egg mixture until a soft, pliable dough forms. Turn dough out onto a lightly floured surface; with floured hands, knead dough 3 minutes or until smooth. Wrap in plastic; let stand at room temperature 1 hour.
2. Pull off small walnut-size clumps of dough; with lightly floured hands, roll between your palms into a thin rope, slightly less than 1/2″ thick. Repeat with remaining dough (keep ropes loosely covered with plastic wrap). Cut ropes into little nuggets, about 1/4 to 1/2″ wide.
3. Line a large baking sheet with paper towel. Heat canola oil in a 5-qt pot or electric deep fryer to 360 degrees. Place about 30 dough balls onto a large skimmer or spider; lower into the oil. Fry 2 minutes, stirring as they fry, until puffed and golden. Transfer to paper towel to drain. Repeat with remaining dough balls.
4. Place honey and 1/2 C wine in a 6-qt pot or Dutch oven and bring to a boil (the mixture will bubble up high in the pot). Boil 3 minutes; remove pot from heat. Add balls all at once to honey mixture; gently toss with a slotted spoon for several minutes until well coated. Let balls cool to room temperature, stirring several times.
5. Spoon the strufoli with honey onto a large serving platter or several smaller plates. With hands lightly oiled to prevent sticking, arrange balls in a pyramid shape. Sprinkle with nonpareils and candied orange peel.
Storage tip: Keep airtight at cool room temperature up to 1 week.
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June 14, 2010 at 7:31 pm (7 ingredients or less, Appetizers, Belgian endive, goat cheese, honey, walnuts)
Serves 8.
2 heads endive
8 oz soft goat cheese
3 T walnuts, chopped
Honey
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Separate endive leaves. Arrange large, outer leaves on a serving platter. Spoon a teaspoon of goat cheese on each leaf, sprinkle with walnuts and drizzle with honey.
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June 11, 2010 at 4:39 pm (apple juice, black pepper, broccoli florets, carrots, chicken broth, chives, fettuccine, garlic, grainy mustard, honey, Main Dish, onion, parmesan, red bell peppers, ricotta cheese, salt, sour cream, spaghetti, stovetop, yogurt)
Serves 4.
10 to 12 oz fettuccine or spaghetti
1/4 C apple juice OR chicken broth
1 C chopped onion
4 to 6 cloves garlic, minced
1 large red bell pepper, coarsely chopped
1 C grated carrots
1 1/2 C broccoli florets
1 T minced fresh chives
1/2 C plain nonfat yogurt
2 T grated Parmesan
1/3 C part-skim ricotta
1/2 C nonfat sour cream
1/3 C stone-ground mustard
1 t honey
Salt and freshly ground black pepper to taste
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Cook pasta in boiling, salted water until al dente. Drain well.
While pasta is cooking, lightly oil large nonstick skillet and set over medium-high heat. When skillet is hot, add juice or broth, onion and garlic. Cook, stirring, until soft, about 5 minutes. Add bell pepper, carrots, broccoli and chives. Cook, stirring, until just tender, about 5 minutes.
While vegetables are cooking, combine yogurt, cheeses, sour cream, mustard and honey in small bowl. Season with salt and pepper. Toss with vegetables and pasta. Serve immediately.
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June 11, 2010 at 3:10 pm (brown sugar, cake, cocoa, cooking, couscous, honey, maple syrup, microwave, oven, pecan halves, semisweet chocolate chips, silken tofu, stovetop, vanilla)
You won’t believe this cake contains couscous, which lends a wonderful texture and flavor to the bottom layer. It’s simple to make and even more fun to eat!
Serves 12.
1/4 C pecan halves
2 1/2 C water
1 1/2 C brown sugar
1/4 C cocoa
1 C uncooked couscous
1 T vanilla
10-oz semisweet chocolate chips
2 (10-1/2 oz) packages firm “Lite” silken tofu, at room temperature
3 T maple syrup OR honey
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Preheat oven to 300 degrees. Place pecans on baking sheet and toast in oven until golden, about 20 minutes. Let cool, then transfer pecans to food processor and process until coarsely ground.
In medium saucepan, mix water, sugar, cocoa and couscous. Bring to a simmer and cook, stirring occasionally, until thickened and couscous is tender, 5 to 10 minutes. Remove from heat and stir in vanilla. Spread mixture into ungreased 9″ springform pan. Sprinkle 1/4 cup ground pecans over top.
In small saucepan, melt chocolate chips over low heat, stirring constantly. Alternatively, put chocolate chips into medium microwave-safe bowl and microwave on medium, until melted. Stir until smooth. Transfer to food processor or blender, add tofu and maple syrup, then process until smooth. Pour filling over couscous layer and top with remaining ground pecans. Refrigerate until cake is set, about 2 hours. Serve cold.
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February 26, 2010 at 10:16 am (7 ingredients or less, Appetizers, blue cheese dressing, bottled hot sauce, butter, celery seed, chicken cutlets, grill, honey, salt)
Prep Time: 30 min
Total Time: 1 hour
Makes: 10 servings
2 tablespoons butter, melted
1/4 cup cayenne pepper sauce or red pepper sauce
1 tablespoon honey
1/2 teaspoon celery seed
1/2 teaspoon salt
1 lb chicken breast tenders (10)
1/2 cup blue cheese dressing
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1. In medium bowl, mix butter, pepper sauce, honey, celery seed and salt. Remove 2 tablespoons sauce mixture; set aside. Add chicken to remaining sauce mixture; stir to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
2. Meanwhile, soak ten 10- to 12-inch wooden skewers in water 30 minutes.
3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Thread each chicken tender on a skewer.
4. Cover and grill chicken over medium heat 8 to 10 minutes, turning once and brushing frequently with reserved sauce mixture, until no longer pink in center. Discard any remaining sauce mixture. Serve chicken with blue cheese dressing.
High Altitude (3500-6500 ft): Grill over medium-low heat.
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October 11, 2009 at 2:32 pm (Asian, broccoli florets, cornstarch, garlic, hoisin sauce, honey, long-grain white rice, Main Dish, onion, portabello mushrooms, Quick Dishes, red bell peppers, soy sauce, stovetop, Summer)
Prep Time:25 min
Start to Finish:25 min
makes:4 servings
Rice
1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
Sauce
1/4 cup water
2 tablespoons soy sauce
1 tablespoon hoisin sauce
2 teaspoons cornstarch
1 teaspoon honey
Stir-Fry
1 (6-oz.) pkg. portobello mushroom caps
1 medium onion, cut into thin wedges
1 small red bell pepper, cut into thin strips
1 garlic clove, minced
3 cups fresh broccoli florets (about 6 oz.)
1/4 cup water
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1. Cook rice in 2 2/3 cups water as directed on package. Cover to keep warm.
2. Meanwhile, in small nonmetal bowl, combine all sauce ingredients; blend well. Set aside.
3. With small metal spoon, scrape underside of mushroom caps to remove dark gills and stems. Cut mushroom caps into 3/4-inch pieces.
4. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, onion, bell pepper and garlic; cook and stir 3 minutes.
5. Add broccoli and 1/4 cup water; cover and cook 3 to 5 minutes or until vegetables are crisp-tender, stirring occasionally. Add sauce; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over rice.
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October 11, 2009 at 1:52 pm (coarse kosher salt, dijon mustard, garlic, honey, Main Dish, olive oil, orange juice, pepper, pork tenderloin, spinach, stovetop)
Prep: 35 minutes
Total: 35 minutes
Serves 4
4 tablespoons olive oil
2 pork tenderloins (about 1 pound each), trimmed and patted dry
Coarse salt and ground pepper
1/4 cup orange juice
2 tablespoons Dijon mustard
1 tablespoon honey
1 garlic clove
4 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, washed well
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1. In a large skillet, heat 1 tablespoon oil over medium; season pork with salt and pepper. Add pork to skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer pork to a plate, and cover loosely with aluminum foil; let rest 5 to 10 minutes (reserve skillet).
2. Meanwhile, in a blender, combine orange juice, mustard, honey, garlic, and 2 tablespoons oil. Season with salt and pepper, and blend until smooth; set vinaigrette aside.
3. In reserved skillet (if bottom of skillet is blackened, use a new one), heat remaining tablespoon oil over high. Add as much spinach as will fit; toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off excess liquid, and season spinach with salt and pepper. Slice pork and drizzle with vinaigrette; serve with spinach.
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August 21, 2009 at 12:47 pm (7 ingredients or less, coarse kosher salt, dijon mustard, honey, olive oil, pepper, Salad, salad dressings, white wine vinegar)
Makes 1 cup
* 1/3 cup white-wine vinegar
* 1/4 cup Dijon mustard
* 2 teaspoons honey
* 1/2 cup olive oil
* Coarse salt and ground pepper
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In a small bowl or jar, combine 1/3 cup white-wine vinegar, 1/4 cup Dijon mustard, and 2 teaspoons honey; season generously with coarse salt and ground pepper. Whisk or shake to combine. Add 1/2 cup olive oil; whisk or shake again. Store in an airtight container or jar, and refrigerate, up to 2 weeks. Shake before using.
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August 21, 2009 at 11:41 am (Autumn, boneless beef sirloin steak, canned chipotle chiles, flour tortillas, fresh tomatoes, green bell pepper, grill, guacamole, honey, lettuce, lime juice, Main Dish, Mexican, Quick Dishes, red bell peppers, red onion, sour cream, Summer, taco seasoning mix)
Makes 2 servings.
2 tablespoons taco seasoning mix
2 tablespoons lime juice
2 teaspoons finely chopped chipotle chiles in adobo sauce
1 teaspoon honey
1/2 lb boneless beef sirloin steak, cut into thin bite-size strips
1 medium green or red bell pepper, cut into thin bite-size strips
1 medium red onion, cut into thin wedges
4 fat-free flour tortillas (8 inch), heated
Guacamole, sour cream, shredded lettuce and/or chopped tomatoes, if desired
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1. Heat closed contact grill 5 minutes. In shallow nonmetal dish, mix taco seasoning mix, lime juice, chipotle chiles and honey. Add beef, bell pepper and onion; toss to coat.
2. When grill is heated, place beef and vegetables on bottom grill surface. Close grill; cook 4 to 6 minutes, turning mixture occasionally, until beef is desired doneness and vegetables are crisp-tender.
3. Spoon beef and vegetables evenly down center of each warm tortilla. Top with guacamole, sour cream, shredded lettuce and/or chopped tomatoes. Roll up each tortilla around filling.
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July 17, 2009 at 4:27 pm (7 ingredients or less, Aldi ingredients, black pepper, butter, chili powder, garlic powder, honey, oven, red potatoes, salt, Side dish)
Makes: 6 servings
Total Time: 35 min
2 lb. small red potatoes, cut into wedges
2 tablespoons butter, melted
1 tablespoon honey
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
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Place potatoes in a 15x10x1-inch baking pan coated with nonstick cooking spray. Drizzle with butter and honey. Sprinkle with chili powder, salt, garlic powder and pepper; toss to coat.
Bake at 450 degrees for 25 to 30 minutes or until potatoes are tender and golden brown, stirring half way through cooking time.
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