Thursday, July 28, 2011

Basmati Rice and Chicken Salad



This is a great main dish salad to make in the heat of the summer. And if you use a rotisserie chicken, or cook the chicken in the crockpot, there will be very little heat in your kitchen. (Even less if you have a rice cooker!) There are lots of interesting flavors going on here, so if you're able, let it marinate for a couple hours in the fridge, then bring to room temperature before serving.

Start by cooking the rice and garlic together.



While it cooks, chop up all the other ingredients - chicken, sundried tomatoes, artichokes and green onions.



Next, make the dressing. In a small measuring cup, combine the chicken broth, oil,



mustard,



lemon juice, salt, pepper and oregano. Whisk well. When the rice is done cooking, let stand for a few minutes, then put into a large bowl to cool slightly. Add the lemon zest, chickpeas (rinse and drain first!)



chicken,



and the artichokes, sundried tomatoes and green onions.



Drizzle the dressing over



and toss well to coat all the ingredients.



Yum!

One year ago: Canteloupe Sorbet
Two years ago: Shrimp and Vegetable Stir Fry

Find more great stuff at It's a Keeper, Full Plate Thursday, Pennywise Platter, Recipe Swap Thursday, Turning the table Thursday, Foodie Friday, Food on Friday, Friday Food, Friday Potluck, Fresh Food Friday, Foodie Friday (#2).

Basmati Rice and Chicken Salad

Salad:
1 cup uncooked basmati rice
3 garlic cloves, minced
2-3 cups cooked chopped chicken
1/2 cup thickly sliced green onions
1/4 cup chopped sun dried tomatoes
1 tsp. lemon rind
1 16 oz. can garbanzo beans (chickpeas), drained
1 8 oz. bottle marinated artichoke hears, drained and chopped

Dressing:
1/4 cup chicken broth
3 Tbsp. lemon juice
3 Tbsp. olive oil
1 tsp. Dijon mustard
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. dried oregano

Cook rice with the garlic. Let stand, covered, 5 minutes after cooking. Cool in a large bowl. Add the chicken, onions, tomato, lemon rind, chickpeas and artichokes. Stir gently to combine.

In a measuring cup, comibne all the dressing ingredients and mix well. Drizzle over hte salad to coat. Serves 6.

Monday, July 25, 2011

Featured Blogger at Food "E" Friend Monday!

Today I’m so pleased to be the featured blogger at Make a Food “e” Friend Monday!

I hope you’ll click over to The Lucky Wife’s blog to read more about my story, and link up your favorite recipes.

I’ll be sharing my delicious curried chicken salad.



See you there!

Curried Chicken Salad with Blackberries



I cannot tell you how excited I was to find this recipe. The cafe at my office makes a curried chicken salad that is sometimes served on raisin bread (SO yummy) and othertimes on top of fresh greens (also delicious). While normally not a huge curry fan, I cannot get enough of that chicken salad. And now, I can make my own. And (shhh!) I think it's even BETTER than the cafe's at work...

Start by making the dressing. In a measuring cup, combine the mayonnaise, chutney,



oil, lemon juice,



ginger and curry powder.



In a large bowl, combine the chicken, celery, green onion and raisins.



Pour the dressing over



and stir well to coat. Toss in the blackberries,



and stir gently.



Cover and refrigerate for at least an hour to allow flavors to blend. Sprinkle with cashews right before serving.

This is delicious served over greens or stuffed into pita, or as the cafe does, you can leave the raisins out of the salad and serve the chicken salad on raisin bread.

One year ago: Peach and Blackberry Tart (one of my favorites!)
Two years ago: Strawberry Banana Trifle

Find more great stuff at Make a Food "E" Friend Monday (where I'm the featured blogger!), Mouthwatering Monday, Mangia Monday, Menu Monday, Your Recipe, My Kitchen, Let's do brunch.

Curried Chicken Salad with Blackberries

2 cups cooked, chopped chicken
2 Tbsp. oil
1/3 cup light mayonnaise
2 Tbsp. mango chutney
1 Tbsp. lemon juice
1 1/2 tsp. curry powder
1/4 tsp. ground ginger
1/4 cup raisins
1 celery rib, chopped
1 green onion, chopped
1 1/2 cups blackberries, halved if large
1/2 cup roasted salted cashews

In a measuring cup, whisk together oil, mayonnaise, chutney, lemon juice, curry powder and ginger. In large bowl, combine chicken, raisins, celery and green onion. Pour dressing over and stir to coat. Gently stir in berries.

Refrigerate for at least 30 minutes. Just before serving, sprinkle with cashews. Serves 4.

Friday, July 22, 2011

Strawberry White Chocolate Ice Cream



I've been having so much fun this summer trying new ice cream recipes. I made this one and brought it in to work to share. People were still talking about it days later and I even got an "I love you, Elena Blthe" in response to the first bite! So if you need to feel loved, or just want some great ice cream, this is the recipe for you!

This recipe uses a custard base, just like the mint chocolate chip. First, place the chopped chocolate in a large bowl and put a strainer over the top. Then place the sugar and 1 cup of half and half in a medium saucepan,



and warm it over medium-low heat, stirring constantly. In a small bowl, lightly beat the egg yolks, then add a ladle of the hot cream/sugar mixture.



Whisk constantly to warm up the eggs - this is called tempering - and then continue to add another 2 or 3 ladlefuls of cream, whisking constantly. Pour the egg mixture slowly back into the saucepan



and stir constantly over low heat until the mixture starts to thicken and coats the back of the spoon. Immediately remove from the heat, and pour the custard through the strainer.



This will be prevent tiny bits of scrambled egg from getting in your ice cream. Stir the custard and chocolate until the chocolate is completely melted. Pour the custard into a large measuring bowl (or other dish with a spout), then add the vanilla



and the remaining 2 cups of half and half.



Cover and refrigerate this overnight. When you're ready to "make" the ice cream, pour the mixture into your ice cream maker



and let it churn away. While it churns, you can prepare the strawberries by hulling them and then dicing them. You want SMALL chunks of strawberries



and if you prefer, you could even puree them a little. When the ice cream is almost done, add the strawberries



and let it churn until they are well-incorporated. Transfer the finished ice cream to a freezer safe dish. Cover it, and let it "ripen" in the freezer for at least 4 hours or overnight.

One year ago: Rhubarb Berry Cheesecake Pie
Two years ago: Chicken Fajitas

Find more inspiration at Foodie Friday, Friday Food, Food on Fridays, Friday Potluck, Fresh Food Friday, Foodie Friday #2, Sweet Tooth Friday, Fun with Food Friday, Sweets for a Saturday, So Sweet Sunday, This Week's Cravings, Sweets this Week.


Strawberry White Chocolate Ice Cream

8 oz white chocolate, finely chopped
3 cups half and half
2/3 cup sugar
pinch of salt
5 egg yolks
1 tsp. vanilla extract
2 cup strawberries, finely diced

Put the chocolate pieces in a large bowl and and set a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer over the white chocolate. Stir until white chocolate is completely melted and the mixture is smooth, then stir in the cream and vanilla.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Add the strawberries about 5 minutes before the ice cream maker’s cycle is completed.

Adapted from David Lebovitz

Wednesday, July 20, 2011

Raspberry Custard Bars



When I saw this recipe in a magazine, I couldn't wait to try them. I got a little crazy and turned on the oven on a hot day. But it was worth it for these. Fresh raspberries are suspended in a yummy custard, atop raspberry jam and a shortbread crust. I might have to go back to the store for more raspberries. I should probably walk there...

Start by preparing the pan. Line a 9x13 pan with foil with edges hanging over to make handles. Spray the bottom and sides of the foil with nonstick spray. Now, let's make the shortbread crust. Cut the butter into chunks and put it in a large mixing bowl.



Mix on medium til the butter starts to soften and blend, about 30 seconds. Add the brown sugar and salt



and beat on low speed until incorporated. Turn the mixer off and add the flour. Beat on low speed until the flour is incorporated, then increase the speed to medium and blend until crumbly. Press the crumbs into the prepared pan.



Bake the crust for about 20 minutes, until it is golden around the edges. Let it cool on a wire rack for 5 minutes. While the crust bakes, make the custard. Combine the cream cheese and goat cheese in a small mixing bowl.



Beat for 30 seconds on high, then add the sugar and flour until blended. In a small measuring cup, combine the egg, egg yolk, lemon zest



lemon juice and vanilla. Add this to the cream cheese mixture



and beat until smooth. When the crust is cool, dollop the jam over the top



then spread it out evenly.



Now place the raspberries over the jam.



I love all the raspberries lined up!



Now pour the custard evenly over the top



and then lightly tilt the pan back and forth to evenly distribute the custard.



Bake for 25-30 minutes



then place on a wire rack to cool for 1 hour. Cover the pan with foil and refrigerate for at least 2 hours. The custard may crack a bit on top as it cools, but that's ok. When ready to serve, remove the bars from the pan using the foil handles, then carefully peel the foil down.



Cut the bars



and sprinkle with powdered sugar, if you like.



(Don't even tell me you've noticed the corner bar missing. I was hoping you wouldn't.)

Store these bars in the refrigerator.

One year ago: Spicy Grilled Pork Tenderloin
Two years ago: Crab Rangoon (Baked!)

Find more goodness at Cast Party Wednesday, Foodie Wednesday, These Chicks Cooked, Made it on Monday, What's on your plate?, Let's Do Brunch, What's on the Menu, Recipes I can't wait to try, It's a Keeper, Full Plate Thursday, Turning the Table Thursday, Sweet Treats Thursday, Sweets for a Saturday, So Sweet Sunday.

Raspberry Custard Bars

12 Tbsp. butter, cut into chunks
1/4 cup brown sugar
1/2 tsp. kosher salt
2 cups flour
4 oz. cream cheese, softened
4 oz. crumbled goat cheese (or add'l cream cheese)
1/2 cup sugar
1 Tbsp. flour
1 egg
1 egg yolk
2 Tbsp. lemon zest
2 Tbsp. lemon juice
1/2 tsp. vanilla
3/4 cup seedless raspberry jam
1 1/2 cups fresh raspberries (about 3/4 pint)
Powdered sugar for sprinkling

Line a 13x9 pan with foil, leaving extra overhang on the ends for handles. Spray the foil with nonstick cooking spray.

Place the cut up butter in a large mixing bowl and beat on medium for 30 seconds or until softened. Add the brown sugar and salt and mix on low until incorporated. Turn the mixer off and add the flour. Beat on low until the mixture is crumbly and all the flour is mixed in. Pat the crust into the bottom of the foil-lined pan. Bake at 350 for 20 minutes or until edges are golden. Cool on a wire rack for 5 minutes.

Meanwhile, prepare the custard. Beat together the cream cheese and goat cheese until smooth. Beat in the sugar and 1 Tbsp. flour. In a small measuring cup, combine the egg, egg yolk, lemon zest, lemon juice and vanilla. Add the egg mixture to the cream cheese mixture and blend until smooth.

Dollop the jam over the crust and spread it evenly. Top with the fresh raspberries. Pour the custard evenly over the raspberries, and tilt the pan slightly to cover. Bake for 25-30 minutes or until custard is almost set. Remove to a wire rack and cool for 1 hour. Cover with foil and refrigerate for at least 2 hours.

When ready to serve, lift the bars out of the pan using the foil handles. Carefully peel the foil back. Cut the bars, and sprinkle with powdered sugar. Store leftovers in the refrigerator. Makes 20 bars.

adapted from Better Homes and Gardens

Monday, July 18, 2011

Mint Chocolate Chip Ice Cream



It's Secret Recipe Club Reveal Day! This month, I was assigned to Kitchen Trial and Error, a wonderful blog with so many tasty choices. It was hard to choose. So hard, that I chose two! I made banana scones and I also made mint ice cream. Since July is National Ice Cream month, I thought it would be more appropriate to post the ice cream recipe. But I promise you that I will post the banana scones. Soon. Cause you will want to make those too!

And here's another good reason to make the mint ice cream...



Look at all that mint in my yard! (And that is just one tiny section!) I am overrun with mint. So you can imagine how ecstatic I was when I saw on Kate's blog that it could be used to make ICE CREAM.

Start by combining 2 cups of the half and half and the sugar in a medium saucepan.



Add a pinch of salt and the mint,



and warm it over low heat, stirring occasionally. When the mixture is hot and steamy,



remove from the heat and cover. Let the mint steep for 1 hour. After the hour is up, place a fine mesh strainer over a bowl, and pour the steeped cream through the strainer.



Now use your fingers to squeeze as much liquid out of the mint leaves as possible.



(Now you can discard the mint leaves.) Pour the infused cream back in to the saucepan and warm it over low heat.

Pour the remaining cup of half and half into a bowl,



and set the strainer back over the top. In a separate bowl, whisk the egg yolks. Pour some of the warm mint milk into the egg yolks



and whisk constantly. (I use just a couple ladle fulls.) Pour the egg mixture into the saucepan,



and stir constantly until the mixture thickens slightly and coats the back of the spatula (or spoon, whatever you're using).



Now pour the custard over the strainer.



(This is important so that you don't get any little "scrambled" egg bits in your ice cream!)

Now place the mixture into an ice bath (just a larger bowl with ice and water)



and stir gently until the mixture cools. Cover the bowl, and refrigerate overnight. Pour the custard into your ice cream freezer



and add the chocolate chips in the last few minutes of churning.



And, for the first time in your life, be thankful that mint spreads like wildfire...

One year ago: Spicy Grilled Pork Tenderloin
Two years ago: Summer Cucumber Salad

There's lots more secret recipe club participants at the bottom of this post. For even more inspiration, visit Mouthwatering Mondays, Mangia Mondays, This Week's Cravings, Make a Food "e" Friend Monday, Tempt my Tummy Tuesday, Tuesday at the Table, Tasty Tuesday, Tasty Tuesday (#2), Delectable Tuesday, Made from Scratch Tuesday, Tasty Tuesday (#3).

Mint Chocolate Chip Ice Cream

3 cups half and half, divided
3/4 cup sugar
pinch of salt
2 cups packed fresh mint leaves
5 egg yolks
1/3 cup mini chocolate chips

In a medium saucepan, warm 2 cups of the half and half, sugar, salt, and mint. Once the mixture is hot and steaming, remove from heat, cover, and let stand for an hour to infuse the mint flavor.

Pour the infused cream over strainer into a bowl. Use your fingers to extract as much mint flavor and color as possible, then discard the mint.

Pour the remaining cup of half and half into a large bowl and set the strainer over the top. Return the infused cream to the saucepan and rewarm. In a separate bowl, whisk together the egg yolks, then slowly pour some of the warm mint mixture into the yolks, whisking constantly. Pour the warmed yolks back into the saucepan.

Cook the custard, stirring constantly, until the mixture thickens and coats the spatula. Immediately strain the mixture into the cream, then stir the mixture over an ice bath until cool.

Refrigerate the mixture overnight, then freeze it in your ice cream maker. Add the chocolate chips in the last few minutes of churning. Makes 1 quart.

Adapted from David Lebovitz via Kitchen Trial and Error




© Copyright Elenacooking.com
 
countercounter