I made this up as I went along and found it delightfully easy and perfect for a cold winter's weeknight! You could of course substitute with what you have on hand - use deli meat instead of ham steak, or pulled rotisserie chicken; use whatever vegetables are hanging about your freezer; use condensed cream of chicken soup instead of mushroom, etc.
For filling:
10 oz package frozen peas and carrots
2 cups diced chicken
1 average ham steak, diced
1 can cream of mushroom soup
1 envelope of dried Lipton cream of chicken soup
about 3/4 cup milk
For topping:
3/4 cup shredded Cheddar cheese
1 cup biscuit baking mix
1/4 cup milk
1 1/2 teaspoon dried Italian seasoning
2 eggs
PREPARATION:
Heat oven to 375°.
Combine the frozen peas and carrots, chicken, ham steak, can of soup, and cream of chicken soup envelope in a sauce pan. Fill empty soup can up about 3/4 with milk and add to mixture on stove until mixture is creamy and not too thick. Add a little more milk as needed for desired consistency. Bring mixture to a boil, stirring well, then turn down to low and keep warm while making topping.
In a bowl, combine the grated cheese, baking mix, milk, herbs, and eggs.
Add the warm chicken mixture into an ungreased 2-quart baking dish. Spread biscuit mixture evenly over the top with a spatula.
Bake in 375° oven for about 35 minutes, until crust is browned and filling is bubbly. Remove from oven and let stand for 5 minutes.
Showing posts with label Favorite. Show all posts
Showing posts with label Favorite. Show all posts
Monday, December 04, 2006
Saturday, November 11, 2006
Baked Ziti with Turkey Sausage
Makes 8 servings
POINTS value per serving: 6
Ingredients
* 3/4 pound mild turkey sausage, casings removed
* 1 medium onion, chopped
* 1 medium green bell pepper, cored, seeded and chopped
* One 28-oz can diced tomatoes
* One 10-oz package frozen peas, thawed
* 2 Tbsp tomato paste
* 1 tsp dried oregano
* 1 tsp dried basil
* 1/2 tsp dried thyme
* 1/2 tsp fennel seeds
* 1/2 tsp freshly ground black pepper
* 12 oz dried whole wheat ziti, cooked according to the package's instructions and drained
* 6 oz fat-free Mozzarella cheese, grated
1. Position the rack in the center of the oven and preheat the oven to 350°F.
2. Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
3. Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
4. Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
5. Stir in the pasta and half the grated cheese. Spread evenly into a 9 x 13-inch baking pan. Top evenly with the remaining cheese.
6. Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before serving.
POINTS value per serving: 6
Ingredients
* 3/4 pound mild turkey sausage, casings removed
* 1 medium onion, chopped
* 1 medium green bell pepper, cored, seeded and chopped
* One 28-oz can diced tomatoes
* One 10-oz package frozen peas, thawed
* 2 Tbsp tomato paste
* 1 tsp dried oregano
* 1 tsp dried basil
* 1/2 tsp dried thyme
* 1/2 tsp fennel seeds
* 1/2 tsp freshly ground black pepper
* 12 oz dried whole wheat ziti, cooked according to the package's instructions and drained
* 6 oz fat-free Mozzarella cheese, grated
1. Position the rack in the center of the oven and preheat the oven to 350°F.
2. Crumble the sausage meat into a large saucepan and brown over medium heat, stirring often, about 4 minutes.
3. Drain off any fat, then add the onion and bell pepper. Cook, stirring often, until softened, about 3 minutes.
4. Stir in the tomatoes, peas, tomato paste, oregano, basil, thyme, fennel seeds, salt and pepper. Bring to a simmer, then reduce the heat and cook uncovered 5 minutes, stirring often.
5. Stir in the pasta and half the grated cheese. Spread evenly into a 9 x 13-inch baking pan. Top evenly with the remaining cheese.
6. Bake until the cheese has melted and the casserole is bubbling, about 20 minutes. Let stand 10 minutes at room temperature before serving.
Monday, July 10, 2006
Lamb Lentil Stew
12 oz. lean boneless lamb or beef, cut into 1/2 inch cubes
1 tbs. cooking oil
1 cup thinly sliced celery (2 stalks)
1 cup coarsely chopped carrots (2 medium)
1 cup dry lentils, rinsed and drained
1 10.5 oz. can condensed French onion soup
1.5 tsp. dried thyme, crushed
1/2 tsp. salt
1/2 tsp. black pepper
3 1/4 cups water
1. In a large skillet, brown meat in hot oil. Drain fat. Meanwhile, place celery, carrots, and lentils in slow cooker. Top with meat. Stir in soup, thyme, salt, and pepper. Gradually stir in water.
2. Cover and cook on low-heat setting for 7 to 8 hours or high heat setting for 3 to 4 hours.
Note: When I made this, I used about a pound of lamb, and substituted lipton dry onion soup mix for the condensed soup, adding in a little port wine for extra liquid and flavor.
Daniel: enjoy! Let me know if you make this!
1 tbs. cooking oil
1 cup thinly sliced celery (2 stalks)
1 cup coarsely chopped carrots (2 medium)
1 cup dry lentils, rinsed and drained
1 10.5 oz. can condensed French onion soup
1.5 tsp. dried thyme, crushed
1/2 tsp. salt
1/2 tsp. black pepper
3 1/4 cups water
1. In a large skillet, brown meat in hot oil. Drain fat. Meanwhile, place celery, carrots, and lentils in slow cooker. Top with meat. Stir in soup, thyme, salt, and pepper. Gradually stir in water.
2. Cover and cook on low-heat setting for 7 to 8 hours or high heat setting for 3 to 4 hours.
Note: When I made this, I used about a pound of lamb, and substituted lipton dry onion soup mix for the condensed soup, adding in a little port wine for extra liquid and flavor.
Daniel: enjoy! Let me know if you make this!
Wednesday, June 14, 2006
Black Bean Soup with Pepper Cheese Toasts
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped ham
1 15oz. can black beans, rinsed and drained
1 14 oz. can FF chicken broth
1 1/2 tbs. italian-flavored tomato paste
1 tsp. ground cumin
2 tbs. RF sour cream
1 tbs. chopped fresh cilantro
Place a large nonstick saucepan over medium-high heat until hot. Add onion and pepper; saute 3 min. or until vegetables are crisp-tender.
Add chopped ham, beans, and chicken broth to onion mixture. Stir in tomato paste and cumin; bring soup to a boil, reduce heat, and simmer 5 to 6 min. or until soup is slightly thickened.
Ladle soup into individual bowls; dollop each serving evenly w/ sour cream, and sprinkle with cilantro. Yield: 2 servings (serving size: 1 1/4 cups).
Cal=258, fat=3.3 g, Fiber=12.1 g, WW PTS=5.
Pepper Cheese Toasts
4 (1/2 inch thick) slices French bread baguette
1/4 cup shredded pepper jack cheese
Preheat oven to 350. Sprinkle 1 tbs. cheese on each bread slice, bake for 5 min. or until cheese melts. Yield: 2 servings, 2 slices each.
Cal=111, fat=4.9 g, fiber=0.6g. WW PTS=3
Found in Cooking Light Suppers, p. 164
1/4 cup chopped green bell pepper
1/2 cup chopped ham
1 15oz. can black beans, rinsed and drained
1 14 oz. can FF chicken broth
1 1/2 tbs. italian-flavored tomato paste
1 tsp. ground cumin
2 tbs. RF sour cream
1 tbs. chopped fresh cilantro
Place a large nonstick saucepan over medium-high heat until hot. Add onion and pepper; saute 3 min. or until vegetables are crisp-tender.
Add chopped ham, beans, and chicken broth to onion mixture. Stir in tomato paste and cumin; bring soup to a boil, reduce heat, and simmer 5 to 6 min. or until soup is slightly thickened.
Ladle soup into individual bowls; dollop each serving evenly w/ sour cream, and sprinkle with cilantro. Yield: 2 servings (serving size: 1 1/4 cups).
Cal=258, fat=3.3 g, Fiber=12.1 g, WW PTS=5.
Pepper Cheese Toasts
4 (1/2 inch thick) slices French bread baguette
1/4 cup shredded pepper jack cheese
Preheat oven to 350. Sprinkle 1 tbs. cheese on each bread slice, bake for 5 min. or until cheese melts. Yield: 2 servings, 2 slices each.
Cal=111, fat=4.9 g, fiber=0.6g. WW PTS=3
Found in Cooking Light Suppers, p. 164
Sunday, February 12, 2006
Chicken with Creamy Chive Sauce
A slow cooker recipe - easy comfort food at its best - full of yummy flavor.
Takes 10 minutes max to put together, then about 4 hours in the slow cooker.
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1/4 cup butter
1 0.7 oz package dry Italian salad dressing mix
1 10 3/4 ounce can condensed golden mushroom soup (or cream of mushroom - low fat is good)
1/2 cup dry white wine
1/2 of an 8-oz. tub cream cheese with chives and onion
Hot cooked pasta or rice (optional)
snipped fresh chives (optional)
1. Place chicken in slow cooker. In a medium saucepan, melt the butter. Stir in the dry Italian dressing mix. Stir in mushroom soup, wine, and cream cheese until combined (a whisk works well). Pour sauce over the chicken.
2. Cover and cook on low-heat setting for 4 to 5 hours. Serve chicken with sauce. If desired, serve with hot pasta or rice and sprinkle with chives.
Takes 10 minutes max to put together, then about 4 hours in the slow cooker.
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1/4 cup butter
1 0.7 oz package dry Italian salad dressing mix
1 10 3/4 ounce can condensed golden mushroom soup (or cream of mushroom - low fat is good)
1/2 cup dry white wine
1/2 of an 8-oz. tub cream cheese with chives and onion
Hot cooked pasta or rice (optional)
snipped fresh chives (optional)
1. Place chicken in slow cooker. In a medium saucepan, melt the butter. Stir in the dry Italian dressing mix. Stir in mushroom soup, wine, and cream cheese until combined (a whisk works well). Pour sauce over the chicken.
2. Cover and cook on low-heat setting for 4 to 5 hours. Serve chicken with sauce. If desired, serve with hot pasta or rice and sprinkle with chives.
Banana Bread
Two Quick Bread recipes that feature plain yogurt are Banana Bread and Corn Bread. The yogurt is a low fat way of making the breads deliciously moist.
servings= 1 loaf, 14 slices, 4 WW pts per slice
2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed very ripe bananas (about 3 bananas)
1/3 cup plain low-fat yogurt
1 tsp vanilla extract
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well. Add banana, yogurt, and vanilla, beat until blended. Add flour mixture a little at a time; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2 inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick comes out clean- may require a few extra minutes. Cool 10 minutes inpan, then completely on a wire rack.
servings= 1 loaf, 14 slices, 4 WW pts per slice
2 cups all purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed very ripe bananas (about 3 bananas)
1/3 cup plain low-fat yogurt
1 tsp vanilla extract
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
3. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended. Add eggs, one at a time, beating well. Add banana, yogurt, and vanilla, beat until blended. Add flour mixture a little at a time; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2 inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick comes out clean- may require a few extra minutes. Cool 10 minutes inpan, then completely on a wire rack.
Tuesday, November 08, 2005
Easy Pad Thai
1 15 oz. package extrafirm tofu
6 oz. uncooked linguine
1/3 cup rice wine vinegar
1/4 cup sugar
1/4 teaspoon crushed red pepper
1/4 cup reduced-fat peanut butter
3 tablespoons fish sauce
1 tablespoon ketchup
2 teaspoons vegetable oil
2 tablespoons bottled minced garlic
1 cup sliced green onions (about 4 large)
Cut each block of tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally.
Cook pasta according to package directions; drain.
Combine vinegar and next 5 ingredients (through ketchup); stir with a whisk.
Cut tofu into cubes. Heat a large nonstick skillet over high heat until very hot; add oil. Add tofu; stir-fry 2 minutes. Add garlic; stir-fry 1 minute. Stir in vinegar mixture; cook 1 minute. Add pasta and green onions; toss well. Yield: 4 servings (serving size, 1 cup).
(This is from Cooking Light "Superfast Suppers.")
Calories=443, Fat=14.7, Fiber=2.8 WW PTS=10
6 oz. uncooked linguine
1/3 cup rice wine vinegar
1/4 cup sugar
1/4 teaspoon crushed red pepper
1/4 cup reduced-fat peanut butter
3 tablespoons fish sauce
1 tablespoon ketchup
2 teaspoons vegetable oil
2 tablespoons bottled minced garlic
1 cup sliced green onions (about 4 large)
Cut each block of tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 10 minutes, pressing down occasionally.
Cook pasta according to package directions; drain.
Combine vinegar and next 5 ingredients (through ketchup); stir with a whisk.
Cut tofu into cubes. Heat a large nonstick skillet over high heat until very hot; add oil. Add tofu; stir-fry 2 minutes. Add garlic; stir-fry 1 minute. Stir in vinegar mixture; cook 1 minute. Add pasta and green onions; toss well. Yield: 4 servings (serving size, 1 cup).
(This is from Cooking Light "Superfast Suppers.")
Calories=443, Fat=14.7, Fiber=2.8 WW PTS=10
White Chili Soup
This was delicious with pulled rotisserie chicken bites.
3 15 oz.cans Great Northern, pinot, or white kidney (cannellini) beans, rinsed and drained
2 1/2 cups chopped cooked chicken
1 cup chopped onion (1 large)
1 1/2 cups chopped red, green, and/or yellow bell pepper (2 medium)
2 fresh jalapeno chile peppers, seeded and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
3 1/2 cups chicken broth
Shredded Monterey Jack Cheese (optional)
Broken tortilla chips (optional)
In a slow cooker, combine the drained beans, chicken, onion, sweet pepper, jalapeno, garlic, cumin, salt and oregano. Stir in chicken broth.
Cover and cook on low for 8-10 hours or on high for 4-5 hours. If desired, serve with cheese and tortilla chips.
OR - if you are in a hurry, just make on the stovetop (like I did). Saute your onions, peppers, and spices together in a little olive oil. Then add in the drained beans, chicken, and broth. Bring to a boil, cover, reduce heat, and simmer about 30 minutes. If you prefer this to be more stew-like, puree 1 or 2 of the cans of beans with a little chicken broth in a blender before adding to the soup.
3 15 oz.cans Great Northern, pinot, or white kidney (cannellini) beans, rinsed and drained
2 1/2 cups chopped cooked chicken
1 cup chopped onion (1 large)
1 1/2 cups chopped red, green, and/or yellow bell pepper (2 medium)
2 fresh jalapeno chile peppers, seeded and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano, crushed
3 1/2 cups chicken broth
Shredded Monterey Jack Cheese (optional)
Broken tortilla chips (optional)
In a slow cooker, combine the drained beans, chicken, onion, sweet pepper, jalapeno, garlic, cumin, salt and oregano. Stir in chicken broth.
Cover and cook on low for 8-10 hours or on high for 4-5 hours. If desired, serve with cheese and tortilla chips.
OR - if you are in a hurry, just make on the stovetop (like I did). Saute your onions, peppers, and spices together in a little olive oil. Then add in the drained beans, chicken, and broth. Bring to a boil, cover, reduce heat, and simmer about 30 minutes. If you prefer this to be more stew-like, puree 1 or 2 of the cans of beans with a little chicken broth in a blender before adding to the soup.
Saturday, October 29, 2005
No Mistake Red Velvet Cake
Mike's choice for his birthday cake this year!
2 cups sugar
2 1/3 cups flour
1 tbs. Dutch-process cocoa powder
1 tsp. salt
1 tsp. baking soda
2 large eggs
1 cup buttermilk
2 cups vegetable oil
1 tsp white vinegar
1 tsp. pure vanilla extract
1 ounce (1 bottle) red food coloring
1 recipe Pecan Cream Cheese Frosting (below)
1. Preheat the oven to 325 degrees. Grease two round 9-ince cake pans and line the bottom of each pan with a circle of parchment paper. Grease the paper.
2. In the bowl of an electric mixer fitted with the whisk attachment, combine all the ingredients and whip on low speed for 1 minute, or until everything is incorporated. Scrape the sides of the bowl and increase the speed to medium and whip for 2 minutes. Divide the batter between the prepared pans and smooth the surface of the batter with a spoon.
3. Place the pans on the middle rack of the oven and bake for 25 to 30 mintues, or until a toothpicck inserted into the center of each cake comes out clean. Cool the cakes in the pans for 15 minutes. Invert the cakes onto a wire rack, remove the paper, and cool completely. Flip the cakes right side up.
4. With a serrated knife, trim off the domed top of each cake to make a flat surface. Sandwich the layers with frosting and cover the sides and the top with frosting.
Pecan Cream Cheese Frosting
5 oz. cream cheese, softened
4 1/2 tbs. unsalted butter, softened
3 cups confectioners sugar
2 tsp. pure vanilla extract
1 tsp. heavy cream
1/2 cup finely chopped pecans
In the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese and butter and mix on medium speed for 2 minutes or until smooth. Scrape the inside of the bowl. Reduce the speed to low, gradually add the confectioners sugar, and mix until incorporated. Add the vanilla and cream and mix until smooth. Fold in the nuts.
This recipe is by Stephanie Hall in the book, Baking from the Heart. She is the pastry chef of Elizabeth's restaurant in Savannah, Georgia.
Friday, October 21, 2005
Poppyseed Chicken Casserole
Sarah's request!
This simple dish is great for potluck dinners and budgets (but not for waistlines).
4 boneless chicken breasts, fully cooked and cubed (about 2 pounds)
2 cans low-fat cream of chicken and/or mushroom soup
8 oz sour cream
1/2 stick butter, melted
1 sleeve of Ritz crackers, crushed
1 1/2 tbs. poppy seeds
chopped parsley (optional)
Preheat oven to 350.
Combine soups and sour cream, toss with cubed, cooked chicken. Place mixture in a 9 x 13 baking dish. Combine melted butter, crushed crackers, and poppy seeds and pour evenly over top of chicken. Bake for 30 to 40 minutes. If desired, garnish with chopped parsley before serving.
This simple dish is great for potluck dinners and budgets (but not for waistlines).
4 boneless chicken breasts, fully cooked and cubed (about 2 pounds)
2 cans low-fat cream of chicken and/or mushroom soup
8 oz sour cream
1/2 stick butter, melted
1 sleeve of Ritz crackers, crushed
1 1/2 tbs. poppy seeds
chopped parsley (optional)
Preheat oven to 350.
Combine soups and sour cream, toss with cubed, cooked chicken. Place mixture in a 9 x 13 baking dish. Combine melted butter, crushed crackers, and poppy seeds and pour evenly over top of chicken. Bake for 30 to 40 minutes. If desired, garnish with chopped parsley before serving.
Wednesday, October 19, 2005
Mushroom-Marsala Chicken
1/2 cup less sodium chicken broth
1 tsp cornstarch
2 boneless skinless chicken breasts
Cooking spray
1/4 tsp salt
1/4 tsp pepper
1/4 cup Italian-seasoned bread crumbs
8 oz sliced mushrooms
1/4 cup dry Marsala wine
1 tbs. butter
Combine chicken broth and cornstarch, set aside.
Place chicken between 2 pieces of heavy duty plastic wrap; pound to a 1/2 inch thickness. (If you don't have a meat mallet, use the bottom of a sauce pan). Coat with cooking spray, sprinkle with salt and pepper. Sprinkle 2 tablespoons breadcrumbs evenly over each chicken breast half; coat with cooking spray. (You could also dredge in flour then egg wash before the bread crumbs; this way saves some calories).
Place a large non-stick sillet over medium heat until hot; add chicken. Cook 3 minutes on each side or until done. Remove chicken from pan; cover and keep warm. (More flavor but more calorie option: you could saute in a regular pan with olive oil if desired).
Heat same skillet, coated with cooking spray (or olive oil), over medium high heat. Add mushrooms and shallots; cook 4 to 5 minutes or until tender, sitrring occasionally. Add wine; cook 1 minute. Add chicken broth mixture; cook 2 to 3 minutes or until sauce is thickened. Remove from heat; add butter, stirring until butter melts. Serve sauce over chicken.
Delicious with wild rice pilaf and a green vegetable. We had with merlot tonight, which was a nice compliment to the marsala.
1 tsp cornstarch
2 boneless skinless chicken breasts
Cooking spray
1/4 tsp salt
1/4 tsp pepper
1/4 cup Italian-seasoned bread crumbs
8 oz sliced mushrooms
1/4 cup dry Marsala wine
1 tbs. butter
Combine chicken broth and cornstarch, set aside.
Place chicken between 2 pieces of heavy duty plastic wrap; pound to a 1/2 inch thickness. (If you don't have a meat mallet, use the bottom of a sauce pan). Coat with cooking spray, sprinkle with salt and pepper. Sprinkle 2 tablespoons breadcrumbs evenly over each chicken breast half; coat with cooking spray. (You could also dredge in flour then egg wash before the bread crumbs; this way saves some calories).
Place a large non-stick sillet over medium heat until hot; add chicken. Cook 3 minutes on each side or until done. Remove chicken from pan; cover and keep warm. (More flavor but more calorie option: you could saute in a regular pan with olive oil if desired).
Heat same skillet, coated with cooking spray (or olive oil), over medium high heat. Add mushrooms and shallots; cook 4 to 5 minutes or until tender, sitrring occasionally. Add wine; cook 1 minute. Add chicken broth mixture; cook 2 to 3 minutes or until sauce is thickened. Remove from heat; add butter, stirring until butter melts. Serve sauce over chicken.
Delicious with wild rice pilaf and a green vegetable. We had with merlot tonight, which was a nice compliment to the marsala.
Sunday, October 16, 2005
Ricotta Chicken Stuffed Shells
This is a favorite weekend casserole adapted this from a Weight Watchers recipe. Make this when you have a little more time (about 30 minutes prep, 30 minutes to bake). To get the most from this recipe, select quality cheeses.
[Serves 6. One serving = 3-4 shells, 9 WW points.]
6 oz. uncooked jumbo pasta shells (about 21).
2 cups tomato pasta sauce
2 med. egg whites, slightly beaten
1 3/4 cup (15 oz.) part skim ricotta cheese
6 oz. (or 1 breast) cooked, skinless chicken breast, diced
1 cup chopped, frozen spinach, thawed and drained of excess water
1 tablespoon garlic powder, or to taste
1 tablespoon Italian seasoning, or to taste
2 cups or so part-skim mozarella cheese, shredded
1/3 cup or so grated Parmesean cheese
1. Preheat oven to 350 degrees.
2. Cook shells in boiling water acc. to package directions (about 9-10 minutes). Do not overcook. Drain, immediately rinse in cold water, set aside.
3. Meanwhile, coat a 9 x 13 pan w/ cooking spray. Spread about 3/4 cup sauce evenly over bottom of pan, set aside.
4. For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder, and seasoning. Stir in 1/4 cup each of mozarella cheese and Parmesean cheese.
5. To assemble, spoon cheese mixture into shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake 30 minutes.
Friday, October 14, 2005
Mile-High Biscuits
These are my favorite biscuits. They come from the marvelous folks at Cook's Illustrated, from the July/Aug 2004 magazine. They are fluffy and light, with a very high rise, tender crumb, and crisp top.
Tall and Fluffy Buttermilk Biscuits
Makes 12
Nonstick cooking spray
Dough
2 cups (10 oz) unbleached all-purpose flour
1 Tbs. double-acting baking powder
1 Tbs. sugar
1 tsp. salt
1/2 tsp. baking soda
4 tbs. cold unsalted butter, cut into 1/4 inch cubes
1 1/2 cups cold buttermilk, preferably low-fat
To Form and Finish Biscuits
1 cup (5 oz) unbleached all-purpose flour, distributed in rimmed baking sheet
2 Tbs. unslated butter, melted
1. Adjust oven rack to middle position and heat oven to 500 degrees. Spray 9-inch round cake pan with nonstick cooking spray; set aside. Generously spray inside and outside of 1/4 cup dry measure with nonstick cooking spray.
2. For the dough: In food processor, pulse dry ingredients to combine, about six 1-second pulses. Scatter butter cubes evenly over dry ingredients; pulse until mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses. (Or, just whisk dry ingredients together and use your hands to combine, like I do.) Transfer mixture to medium bowl. Add buttermilk to dry ingredients and stir with rubber spatula until just incorporated (dough will be very wet and slightly lumpy).
3. To Form and Bake Biscuits: Using 1/4 cup dry measure and working quickly, scoop level amount of dough; drop dough from measuring cup into flour on baking sheet (if dough sticks to cup, use small spoon to pull it free). Repeat with remaining dough, forming 12 evenly sized mounds. Dust tops of each piece of dough with flour from baking sheet. With floured hands, gently pick up piece of dough and coat with flour; gently shape dough into rough ball, shake off excess flour, and place in prepared cake pan. (Do not overhandle!!). Repeat with remaining dough, arranging 9 rounds around perimeter of cake pan and 3 in center. Brush rounds with hot melted better, taking care not to flatten them. Bake 5 minutes, then reduce oven temperature to 450 degrees; continue to bake until biscuits are deep golden brown, about 15 minutes longer. Cool in pan 2 minutes, then invert biscuits from pan onto clean kitchen towel; turn biscuits right side up and break apart. Cool 5 minutes longer and serve.
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