Coconut Pecan Chicken

This is a great recipe that I discovered in the newspaper, of all places. I'm posting it now because Anna and I were talking about how in the world to use up our Costco-sized bags of pecans!

P.S. I tried Andrea's Red Curry Soup and it was awesome! It's a keeper for sure.

1 1/2 c. plain fat free yogurt

2/3 c. sweetened coconut flakes

2/3 c. panko (Japanese bread crumbs)

1/2 c. finely chopped pecans

1 1/2 pounds chicken breast, cut into 1 inch wide strips

Preheat oven to 450 degrees.

Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko, and pecans. Dip chicken strips in yogurt to cover, then roll in panko mixture. Place strips on an oil-sprayed baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. If desired, broil 2 minutes for an even crunchier top.

Serves 6. Per serving: 288 calories, 31 g. protein, 18g carbohydrates, 12g fat (3g saturated), 67mg choloesterol, 1g fiber, 187mg sodium

Thank goodness for amazing turkey!

It was a group effort for Thanksgiving this year, and since it was at our home we provided the turkey and dressing. The dressing recipe that I wanted to use is from Williams-Sonoma (Kori Frahm made it last year at our five year reunion Thanksgiving) but I could not find focaccia bread stuffing (literally, I called Trader Joe's, Wild Oats, etc.), so I chose a cornbread stuffing recipe from Sunset magazine (which I can't even find the recipe on line any more, they must of realized IT WAS NOT GOOD). Lets just say it was disappointing. BUT, that is okay, because the star of the show was the two year champion turkey recipe which Andrea mentioned in one of our first posts. Seriously, people were talking about the turkey days later. Brining is the way to go. Although (those of you that followed the recipe) did you notice that it cooks faster than the recipes suggests? Mine was done both years after about 3.5 - 4 hours. So I am wondering...maybe a lower temperature? I hope everyone had a wonderful Thanksgiving!

Pumpkin Spiced Balls

*These are my new favorite. They remind me of the russian tea cookies except they are made with peacans instead of walnuts so I can eat them and you dip them in pumpkin frosting... enjoy!

Prep: 30 min. Bake 16 min. per batch Stand: 1 hour


Cookies:
1 cup butter, softened
½ cup powdered sugar
1 teaspoon vanilla
½ teaspoon pumpkin pie spice
2 cups all-purpose flour
1 cup chopped pecans, toasted*

Pumpkin Spiced Glaze:
¾ cup powdered sugar
1 teaspoon pumpkin pie spice
Cream or milk

Preheat oven to 325 degrees. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Beat in powdered sugar and vanilla until combined, scraping side of bowl occasionally. Beat in pumpkin pie spice and as much flour as you can with the electric mixer. Sir in any remaining flour and pecans.
Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Bake in preheated oven for 16 to 18 minutes or until bottoms are lightly browned. Transfer cookies to wire racks and cool completely.
Make Pumpkin Glaze by combining powders sugar and pumpkin spice in a small bowl. Stir in enough half and half, light cream or milk to make a glaze of desired consistency. Makes ½ cup.
Dip tops of cooled cookies into pumpkin-spiced glaze. Place cookies on wire racks, glazed tops up and let stand about 1 hour or until set.

Makes about 48 cookies

*To toast pecans, spread them in a single layer in a shallow baking pan. Bake in a preheated 325 degree oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.

Traditional Sweet Potato Casserole

I made this dish for Thanksgiving at the Griffiths and really enjoyed it. My parents and I decided it would become a traditional holiday dish in the Marble household -- it was that good!

Ingredients
2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

3/4 cup packed brown sugar

1/4 cup butter, softened

1 1/2 teaspoons salt

1/2 teaspoon vanilla extract

1/2 cup finely chopped pecans, divided

2 cups miniature marshmallows

Preparation

Preheat oven to 375°.
Place the sweet potatoes in a Dutch oven, and cover with cold water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Yield
16 servings

Grandma Bennett's Sugar Cookies

For Andrea. And anyone else who likes amazing cookies.

Cream together:
1 c. sugar
1/2 c. butter
Beat in:
1 egg
1/2 c. milk
1 t. vanilla
Sift and mix in:
1/2 t. salt
4 T. baking powder
3 c flour

Roll out dough to about 1/4 inch thickness and cut into circles or shapes (or roll dough into balls and press flat).
Bake 12 minutes at 375 F.
To make them pretty, sprinkle sugar on top before baking.

I have a note here that says "greased/floured?", which I can only assume means that I did not get that tidbit of info from Professor Bennett. Amanda, help?

Pumpkin Bars

This dessert is so good and so easy! Company always likes it. The recipe makes a lot so it's perfect for a crowd. Freezes well so you can make it ahead. Can serve it on paper napkins or fine china. Great for a festive fall occasion.

4 eggs
1 2/3 c. sugar
1 c. cooking oil
1 16 oz. can pumpkin
2 c. flour
2 t. baking powder
2 t. cinnamon
1 t. salt
1 t. baking soda

Icing:
1 3 oz. package softened cream cheese
1/2 c. softened butter.
1 t. vanilla
2 c. sifted powdered sugar

In mixer bowl, beat together eggs, sugar, oil, and pumpkin till light and fluffy. Stir together flour, baking powder, cinnamon, salt, and soda. Add to pumpkin mixture and mix. Spread batter in ungreased 15x10x1 inch baking pan (1 inch deep cookie sheet). Bake at 350 for 25-30 minutes. Cool. Frost.

Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar a little at a time, beating till smooth.

FREE Cooking Magazine

As we break for this commercial ...

Yesterday, my Food and Family magazine came in the mail. It is a free magazine sent out by Kraft Foods four to five times a year. Since it is free, the magazine is supplemented by Kraft product ads, but you don't have to use Kraft products to make the recipes. I've gotten some great ideas from it --particularly some fun baked goodies. I signed up for Food and Family two years ago and really enjoy it. If you are interested in receiving it... click here!

Thai Red Curry Soup with Chicken & Vegetables

Follow the link to the recipe at Epicurious, but I am going to kind of adapt it here because I change a lot of it.

I am made this on Monday and it is one of my favorite easy dinners. I usually buy enough for two or three sets of this soup so I always have the stuff in the cupboard. Once you have the red curry paste and the fish sauce, everything is pretty easy to have on-hand.

Ingredients:

• 2 tablespoons oil
• 1 tablespoon Thai red curry paste (i buy the thai kitchen kind)
• 12 ounces skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips (I use the Costco chicken tenders, dump them in the pan frozen, and then cut them up IN the pan after they have cooked awhile. Eliminates all sorts of steps.
• 3 cups canned low-salt chicken broth (I am a huge fan of the trader joe's chicken stock in the carton. Best stuff that you can buy)
  
• 3 cups canned unsweetened coconut milk (I use the light kind)
• 1 tablespoon fish sauce (nam pla) Thai kitchen also sells this
• 1/4 cup chopped fresh basil (not to go on and on about trader joes, but in their freezer section, they have these little cubes of fresh spices like basil, garlic, parsley, etc. that you can just pop into a pot).
  
• Any vegetable you have (frozen peas, frozen or fresh peppers, I like the tri-color bag of peppers at TJ's, eggplant, zucchini, a can of miniature corn because they're cute, can of bamboo slices, the last two you can find in the asian section of any supermarket).
• About 2 T. of lime juice
• A bit of lemongrass makes this even better (you can buy 2 actual stalks at the supermarket but you can also buy the squeezable tubes of fresh spices that works very easily and lasts in the fridge for quite some time). It's not necessary though. I like everything pretty spicy and it adds that for sure.

Preparation:
Heat oil in heavy large saucepan over medium heat. Add curry paste; stir until fragrant, about 1 minute. Add chicken; stir 2 minutes. Add vegetables; stir 1 minute. Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes. Season with salt and pepper. Stir in basil and serve.

Note: I usually make rice to along with this. Serve the soup and then scoop as much rice as you want in the center of the bowl. It's pretty that way and more filling.

Just a little excited

sweet
Originally uploaded by telfandrea

Soup is my favorite thing to cook...and I live in Southern California where we pretend seasons exist.

For the last few years I have been coveting the 7-quart Le Creuset cast iron French oven. Let me just say cost has been a deterrent (the one I want retails from about $250).

Yesterday, my mom sent me to Marshall's to look for something specific for my nieces and as I headed back to the children's department, I noticed an orange pot in the very back of the front aisle. The only Le Creuset the store had has been the exact one that I have wanted for the last five years. And at about 60% of the retail price.

My onions and garlic will sauté perfectly and my soups will be simply brilliant. For the oh so cold and long winter ahead.

Johnson Family Lentil Soup

Okay, before I get going I hope that everyone is planning to comment on the recipes when they try them--good, bad, indifferent. Now for the recipe...

My dad and I agree that this soup is actually better left over, which is saying a lot, since it's really darn good fresh from the crockpot. I had the leftovers for lunch today, and they were so yummy...

I seem to remember that there are a few folks on this list who don't like tomatoes (you are crazy), and the soup is delish without it, but I think it is a great addition. Also, I probably put in twice the required garlic, which is NOT how my mom made it when I was growing up. It is (prepare for sacrilege) better. Note: I will NOT post a picture, because lentil soup looks gross. But it tastes so good. I could put a picture of my empty bowl, if you'd like.

Lentil Soup, courtesy of my mom:
1 cup lentils
5 cups water
½ lb ground beef, browned
½ c chopped onion
1 t chopped garlic
1 T salt
1/16 t pepper
½ bay leaf
Optional: one chopped tomato

Put all ingredients in a crockpot, stir, and set on low for 4-8 hours.

Like RaChelle, I cook and chop the night before, then stick it in the crockpot in the morning and let it cook all day long. At times it has gone 10-11 hours and is still really good, but if you like your soup more soupy than stewy, I'd add an extra 1/2-1 cup of water if you know it will be in the pot for a long time. As it ages it thickens, too, so keep that in mind. Unless you are married to someone who likes this soup as much as Jason and I do, it should last you for a few meals. Otherwise you may fight over the leftovers, so be prepared...