What's The Last New Recipe You Tried?

Parent Cafe
1

<p>Some of my fav threads on CC are the recipe threads. And the shopping threads. :)</p>

<p>Life is real busy right now, especially at work, so I need some “light” entertaining reading and, who can’t use some new recipe ideas?</p>

<p>So…I pose the question…what was the last new recipe you tried and will the recipe be a “keeper” in your recipe file or dumped in the trash???</p>

<p>Last new recipe I tried - actually it was the recipe here on CC for Baked Ziti!!! The one that used sour cream mixed into the sauce - a great new twist on something I’ve made a bunch of times, but never this way. KEEPER!!!</p>

<p>Your turn. :)</p>

2

<p>We tried the Sausage-Cheddar quiche from Southern Living cookbook last week. It was pretty good. I can see making it again. H actually will eat quiche!</p>

3

<p>Asian Chicken Burgers from the Food Network Magazine. Just great–made them with turkey…and ease up on the fresh ginger a bit. I have made them 3 times since I got the magazine in January I think, so that says this is a KEEPER!
FYI- Only 10 Weight Watchers Points Plus!</p>

4

<p>I’ve always been interested in Persian food - we have good friends from Iran and they always make really delicious dishes. One evening, they made tah-cheen, a rice and chicken dish with saffron. The ingredients are simple, but the finished result looks quite impressive - it’s formed in a round pan, then un-molded in one piece. I’ve made it a few times, and even my picky 11 year old likes it. Here is one recipe, but I have seen many variations:</p>

<p>Tah-Cheen</p>

<p>Six boneless, skinless chicken thighs
Basmati rice, 500 grams
Yogurt, 300 grams
Saffron, 1/2 teaspoon
Two large onions
Three egg yolks
Cooking oil
Salt and pepper</p>

<p>Wash the rice in several changes of water.</p>

<p>Chop onions into thin slices and fry in oil until slightly golden. Wash and cut chicken, remove skin, and fry in onions until color changes. Add some water and bring to boil. Turn heat down and let boil slowly until cooked, adding more water if needed. </p>

<p>While chicken is cooking, beat the yogurt until it is smooth. Dissolve saffron in half a cup of hot water. Add saffron, salt, pepper and egg-yolks to the yogurt and mix very well.</p>

<p>Pour a few cups of water in a large pot and bring to boil. Pour in rice and cook while stirring occasionally until rice grows longer and slightly softens (Take care not to overcook the rice. It should still be too hard for eating). Strain the water.</p>

<p>Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot. Add a thin layer of rice and flatten using the back of a spoon. Add a layer of chicken on top followed by another layer of rice. Again flatten the rice. Spread several more spoons of the yogurt mix on the rice. Continue in this fashion until chicken, rice and the yogurt mix have been used up. Add some more oil on top. Put the lid on and cook for about 5 minutes over medium heat.</p>

<p>Place the pot in an oven (preheated to 250 F) and cook for 1.5 to 2 hours. Note that the longer Tah-Chin is cooked, the thicker the Tah-Dig (delicious crispy layer of rice at the bottom) will be. When cooked, remove the lid and let cool for a few minutes.</p>

<p>Place an inverted large dish over the pot and turn it over. Tap the pot in order to loosen the contents inside. The contents should fall on the dish in one piece with the Tah-Dig on the outside.</p>

5

<p>Last new recipe was probably:</p>

<p>Jerry Traufeld’s Tarragon Chicken Breast with Buttery Leeks from The Splendid Table’s How to Eat Supper. I assume it’s pretty similar to this one: [Winter</a> Skies, Kitchen Aglow: Weekend Cookbook Challenge #13 - Tarragon Chicken with Buttered Leeks](<a href=“http://winterskieskitchenaglow.blogspot.com/2007/01/weekend-cookbook-challenge-13-tarragon.html]Winter”>Winter Skies, Kitchen Aglow: Weekend Cookbook Challenge #13 - Tarragon Chicken with Buttered Leeks)</p>

<p>It’s a nice cookbook - has some things that are different from my usual cooking, but tasty and not too troublesome.</p>

6

<p>This weekend, I attempted to make hummus…won’t b trying it again, my poor family ate it, but I thought it was terrible.</p>

<p>I used these ingredients, but off the top of my head, can’t remember the measurements: two can’s of chick peas, smashed
olive oil
garlic
tahini
lemon juice</p>

<p>My market sells a lovely premaid one and will stick with it from now on.</p>

7

<p>After homemade hummus, I find I don’t care for store bought anymore…</p>

8

<p>Ginger pecan biscotti: <a href=“http://www.nytimes.com/2006/11/29/dining/291prex.html[/url]”>http://www.nytimes.com/2006/11/29/dining/291prex.html&lt;/a&gt;&lt;/p&gt;

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<p>DMD77 - is it a KEEPER???</p>

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<p>abasket…do you care to share your recipe then???</p>

11

<p>Well, it’s one one of those things where the recipe is not EXACT - my mom makes the best hummus (off the cuff too) so I just try and reach the taste of hers! First of all, our hummus does NOT use tahini - it’s more pure chickpea and a little chunkier.</p>

<p>Basically I drain (saving a little of the juice) and rinse the chickpeas (1 can). Throw in a blender with:
Juice of 1/2 fresh lemon
Couple cloves of garlic
Blend well - will be very chunky.
Add olive oil and extra chickpea juice to thin out to preferred consistency. Add more lemon or garlic if desired. When consistency is reached, add 1/2 tsp. or so of sea salt and blend just till mixed. Throw in a tsp. or two of chopped parsley at the end as well if I have it. </p>

<p>That’s about it. My kids can’t get enough! Very fresh, not heavy.</p>

12

<p>Here is the last recipe that I tried and it is DEFINITELY a keeper! I just bought some yogurt to make it again!</p>

<p>Servings 4-6</p>

<p>Ingredients</p>

<p>1/2 cup plain fat free yogurt
3 cloves minced garlic
2 tablespoons lemon juice
1 table spoon canola oil
1 teaspoon sugar
1 teaspoon chili powder
3/4 teaspoon ground ginger or 1 tablespoon minced fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground cumin
4-6 boneless chicken breasts</p>

<p>1) Combine first 9 ingredients and pour into a large ziploc bag
2) Add the chicken to the bag, seal, and turn bag to coat chicken with mixture.
3) Refrigerate for 8 hours or overnight
4) Cook chicken till done. You can use the grill, rotisserie, or oven.</p>

<p>I personally mix it up in the morning, let it marinate all day and then I put it in the stove when I get home for about 20 minutes or so (till it’s done).</p>

<p>Once the chicken is done, top it with Salsa. I use mild but you can use whatever type you like. Marinating it in yogurt keeps it really really moist and the spices in it give it a bit of a kick. Goes perfect with the Salsa. If anyone makes it let me know what you think!!</p>

13

<p>Fast great new way to prepare broccoli - I love broccoli but if someone didn’t like it they would probably still like this:</p>

<p>[Oven</a> Roasted Broccoli Recipe : Alton Brown : Food Network](<a href=“http://www.foodnetwork.com/recipes/good-eats/oven-roasted-broccoli-recipe/index.html]Oven”>http://www.foodnetwork.com/recipes/good-eats/oven-roasted-broccoli-recipe/index.html)</p>

<p>you roast it with garlic seasoned Panko bread crumbs. Yummy!</p>

14

<p>[Cipollini</a> Onion and Fennel Pot Roast Recipe : Giada De Laurentiis : Food Network](<a href=“http://www.foodnetwork.com/recipes/giada-de-laurentiis/cipollini-onion-and-fennel-pot-roast-recipe/index.html]Cipollini”>http://www.foodnetwork.com/recipes/giada-de-laurentiis/cipollini-onion-and-fennel-pot-roast-recipe/index.html)</p>

<p>Seriously folks…this is the BEST pot roast ever. Never would have thought that fennel could work such wonders. I generally dislike roasts, but this one is a huge step above any that I’ve had or made before.</p>

<p>Made it three times in the first month since finding the recipe. </p>

<p>Gonna make it soon…family has been begging for it!</p>

<p>Enjoy. :-)</p>

15

<p>[Chicken</a> Parmesan Recipe : Giada De Laurentiis : Food Network](<a href=“http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-parmesan-recipe/index.html]Chicken”>http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-parmesan-recipe/index.html)
D and I made the above chicken parmesan. I don’t make the tomato sauce but use Silver Palate Marinara jar sauce. The nice thing is the chicken is not breaded. My D likes to serve it over fresh spinach linguine. It is a keeper.
Another recipe is Chicken Cobb burgers. The dressing on the lettuce is delicious.
[Chicken</a> Cobb Burger Recipe : Bobby Flay : Food Network](<a href=“http://www.foodnetwork.com/recipes/bobby-flay/chicken-cobb-burger-recipe/index.html]Chicken”>http://www.foodnetwork.com/recipes/bobby-flay/chicken-cobb-burger-recipe/index.html)</p>

16

<p>I tried this Bean Dip recipe this past weekend for a party. It was a hit. I followed the recipe below but f I make it again I will add a bit more chile powder and some chopped jalapeno. Also, I topped it with more cheese before removing it from the oven to make it nice and bubbly.</p>

<p>Tex Mex Black Bean Dip</p>

<p>Ingredients</p>

<p>1 (15 ounce) can black beans, rinsed and drained
1 teaspoon vegetable oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup fresh corn kernels
3/4 cup chopped tomatoes
1/2 cup mild picante sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Directions</p>

<p>Place black beans in a medium size mixing bowl, partially mash beans – beans should remain a little chunky.
In a medium size frying pan, heat oil over a medium heat. Stir in onion and garlic and saute for 4 minutes.
Mix beans, corn, tomato, picante sauce, cumin, and chili powder into the frying pan; cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese, cilantro and lime juice; stir until cheese is melted.
(I put it in a 350 oven for about 15 minutes and then topped it with more cheese, allowed it to melt and then served it with nacho chips.)</p>

17

<p>Oh man!</p>

<p>All these recipes sound yummy! I have to figure out when I can start making some! I may have to wait until school is out…I also have to figure out what I’ve made recently that’s worthy of sharing with you all! :)</p>

18

<p>This cannellini bean dip is a good substitute for hummus - it is lighter and lower in fat.</p>

<p>1 15-ounce can cannellini beans, drained
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1 large garlic clove, peeled
3/4 teaspoon ground cumin</p>

<p>Combine everything in a blender or food processor until smooth. Add a bit more lemon juice or water to thin out, if desired. Garnish with a sprinkle of paprika.</p>

19

<p>Abasket, could you recopy that “keeper” recipe from a previous thread? It might become my “new favorite recipe”!</p>

20

<p>I made Steak Pizzaiola using Rachel Ray’s 30 Minute Meals recipe. The first time, I used flank steak as in the recipe. It was very good, but the meat was a little chewy and my dad had a hard time with it. The next time, I used London Broil and it was much better, but harder to roll. The last time, I used Sirloin and it was the bomb! Everybody loves it. I serve it with rosemary roasted potatoes and there are no leftovers. The only other change I make is to use hard salami in the feeling, mainly because my 85 yr old dad cannot do spicy foods.</p>