Fried Quinoa Balls

I had some leftover quinoa and wasn't sure what to do with it.  Hence this recipe was born.

I'd recommend smaller balls, which have a chance to cook more thoroughly.  The larger balls didn't get fully cooked so the little bit of raw egg left a strong flavor. (Not unpleasant, but not nearly as tasty as the smaller balls.)

Fried Quinoa Balls

Ingredients

Leftover refrigerated Creamy Parmesan-Garlic Quinoa
3 eggs, divided
Panko bread crumbs
Garlic powder
Onion powder
Canola oil, for frying

Directions

Heat 1/2 inch of canola oil over high heat.

Mix quinoa with one egg, beaten, garlic powder, and onion powder.

Beat remaining two eggs and mix with tablespoon of water to make an egg wash.  Pour egg wash into a shallow bowl and pour bread crumbs into another shallow bowl.

Shape quinoa mixture into small balls.  Dip in egg wash and then into bread crumbs.  Fry balls in oil until golden brown.  Place on paper towels to drain.  Enjoy.

Pacifica Salad

This used to be a salad kit, which has since been discontinued.  But it was always one of my favorite salads.

Pacifica Salad

Ingredients

Mixed salad greens (such as baby lettuces, baby greens, etc.)
Thinly sliced carrots
Pea pods
Sunflower seeds
Soy nuts
Poppy seed dressing

Directions

Mix salad ingredients and top with dressing.  Enjoy.

Puffy Oven Pancake

This is an excellent breakfast treat.  For our family of four I usually make two side by side in the oven.

Puffy Oven Pancake

Ingredients

2 tbsp butter
2 large eggs
1/2 cup all purpose flour
1/2 cup milk
1/4 tsp salt
Lemon juice and powdered sugar

Directions

Heat oven to 400 degrees.  While the oven is heating to temperature, in a 9-inch pie plate, melt butter in oven; brush butter over bottom and side of pie plate.

In medium bowl, beat eggs slightly with wire whisk or hand beater.  Beat in flour, milk, and salt just until mixed.  (Do not overbeat or pancake may not puff.)  Pour into pie plate.

Bake 20 minutes until puffy and deep golden brown.  Serve immediately sprinkled with lemon juice and powdered sugar.


Original link:
http://www.bettycrocker.com/recipes/dutch-baby-pancake-with-berry-topping/fa1070e1-1aed-438d-87c7-5366ff90fff3

Bacon Waffles

Bacon and waffles are an excellent combination.  There's not much else to be said about that.

This is just the basic Betty Crocker waffle recipe with slices of bacon cooked inside.  We have an old cheap rectangular waffle maker that only makes two waffles at a time.  I've tried this recipe with one slice of bacon and with two.  You'd think more would be better, but I actually prefer the single slice as a great bacon-to-waffle ratio.

Bacon Waffles

Ingredients

Bacon
2 eggs
2 cups all-purpose or whole wheat flour
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups milk
1/2 cup vegetable oil or melted butter

Directions

Cook the bacon slices until just cooked but not too crispy. Lay on paper towels to drain.

Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)

In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth.

Pour a small strip of batter on the waffle iron in the middle of the waffle (for larger irons, use more batter/bacon).  Lay bacon strip on batter.  Pour remaining batter (slightly less than 3/4 cup batter) onto center of hot waffle iron. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron.

Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve immediately. Repeat with remaining batter and bacon.


Original link:
http://www.bettycrocker.com/recipes/waffles/f4760054-72a9-4316-9377-f636dd58bc8e

Beer Can Chicken

I just realized that I never added this classic recipe to my list.  What an oversight!

Beer can chicken is originally intended for the grill, but you can also make it in the oven, as I often do.  The results are still outstanding.  I like to use an extra large can for stability.  And this is probably the only time when I happily buy cheap domestic beer.

This recipe cooks faster than most roast chickens, and comes out so juicy.  And don't worry, it doesn't really taste like beer...

Beer Can Chicken

Ingredients

1 whole chicken (4 to 4 ½ lb)
1 can (12-16 oz) beer or nonalcoholic beer
BBQ rub:
     1 tablespoon paprika
     2 teaspoons salt
     1/2 teaspoon garlic powder
     1/2 teaspoon onion powder
     1/2 teaspoon pepper

Directions

Preheat oven to 500 degrees.  Place oven rack on the lowest setting.

In small bowl, mix rub ingredients. Fold wings of chicken across back with tips touching. Sprinkle rub inside cavity and all over outside of chicken; rub with fingers.

Pour out ½ cup of beer from can. Holding chicken upright with larger opening of body cavity downward, insert beer can into larger cavity.  Place chicken upright on a large 9x13in baking dish.

Place chicken in oven and bake at 500 degrees for 10-15 minutes.  Reduce temperature to 400 degrees and cook for 30-50 minutes.  Remove (carefully) from oven.

Let rest for 15 minutes.  Using tongs, carefully lift chicken and remove beer can and discard.  Enjoy.  

Original link:
http://www.bettycrocker.com/how-to/tipslibrary/cooking-tips/how-to-make-beer-can-chicken

Weeknight Roast Chicken

I got a free trial issue of Cook's Illustrated in my mailbox recently.  I don't know why.  But now that I have it, it's like my new bible.  I love it.

This method for cooking is one straight from the book, but I made a few minor modifications for taste.

Weeknight Roast Chicken

Ingredients

1 (3 1/2- to 4-pound) whole chicken, giblets discarded (for larger chicken, increase cooking time)
1 tablespoon olive oil
1 lemon, juiced
1 tablespoon kosher salt
1 tablespoon paprika
½ teaspoon pepper

Directions

Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt, paprika, and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle with lemon juice.  Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.

Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.

Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve.

Pan sauce

Ingredients

Pan drippings
3 cloves garlic, minced or pressed
1 cup chicken broth
2 tsp stone ground mustard
2 tbsp butter
1 tsp Herbes de Provence

Directions

While chicken rests, remove all but 1 tbsp of fat from skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet.  Place skillet over medium-high heat, add garlic, and cook until fragrant.  Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond.  Simmer until reduced to 3/4 cup, about 3 minutes.  Add butter and herbs.  Season with salt and pepper to taste (if needed).  Remove from heat, cover, and keep warm.



Original link:
https://www.americastestkitchen.com/recipes/6682-weeknight-roast-chicken

Spice-Crusted Tofu

Just another tasty tofu dish. 

Spice-Crusted Tofu

Ingredients

3 tablespoons pine nuts
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon coarse kosher salt, or to taste
Freshly ground pepper, to taste
1 14- to 16-ounce package extra-firm tofu
3 tablespoons boiling water
2 tablespoons lemon juice
4 teaspoons honey
1 tablespoon extra-virgin olive oil

Directions

Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes. Set aside to cool. 

Mix paprika, cumin, coriander, salt and pepper in a small bowl. Drain tofu and pat dry with paper towels. Cut crosswise into 8 slices, ½ inch thick. Dredge the tofu liberally with the spice mixture, coating all sides. Mix boiling water, lemon juice and honey in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the bottom. Add tofu and cook on one side until brown and crusty, 4 to 5 minutes; flip and cook for another 3 minutes. Add the honey mixture to the pan (it will bubble up and evaporate very quickly) and shake to coat the tofu. Serve immediately, sprinkled with the toasted pine nuts.

Original link:

http://www.eatingwell.com/recipe/252897/spice-crusted-tofu/