Month: February 2020

Apple-Cranberry Cobbler

Apple-Cranberry Cobbler

Crust:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cornmeal
  • 1/4 teaspoon salt
  • 6 tablespoons chilled butter — cut into small pieces
  • 1/4 cup ice water
  • 1 teaspoon cider vinegar

Filling:

  • 1/3 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 cup dried cranberries
  • 10 cups thinly sliced peeled sweet-tart apple — (about 6 large)
  • Cooking spray
  1. Preheat oven to 425°.
  2. To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Place 1 1/2 cups flour, cornmeal, and salt in a food processor; pulse 2 to 3 times or until combined. Add butter, and pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add the ice water and vinegar through food chute, processing just until mixture is combined (do not form a ball). Press gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes or until plastic can be easily removed.
  3. To prepare filling, combine sugar, 1 tablespoon flour, and cinnamon in a large bowl. Add cranberries and apple; toss well to coat. Spoon apple mixture into an 11 x 7-inch baking dish coated with cooking spray.
  4. Unwrap dough; place chilled dough on a lightly floured surface. Roll dough into a 12 x 8-inch rectangle. Fit dough over the filling. Fold edges under; flute. Cut several slits in top of dough to allow steam to escape. Bake at 425° for 30 minutes or until crust is golden brown. Cool on a wire rack 10 minutes before serving.

Almond-Crusted Sole

Almond-Crusted Sole

  • 4 Pacific sole fillets (6 oz. each)
  • 1/2 teaspoon kosher salt — (about)
  • 1/2 teaspoon freshly ground black pepper — (about)
  • 3 teaspoons olive oil — divided
  • Fresh lemon wedges
  • 1/2 cup panko (Japanese bread crumbs)
  • 1/2 cup finely grated parmesan cheese
  • 1/3 cup slivered almonds
  • 2 tablespoons minced flat-leaf parsley
  • 1 teaspoon finely shredded lemon zest
  1. Preheat oven to 475° with a rack set at the top level. Sprinkle both sides of fillets with 1/2 tsp. each salt and pepper, then set on a baking sheet lined with foil. Brush tops of fillets with 2 tsp. olive oil and squeeze a little lemon on top.
  2. Combine panko, parmesan, nuts, parsley, zest, remaining 1 tsp. olive oil, and a pinch of salt and pepper. Evenly cover fillets with almond mixture. Bake until fish is opaque in center, 6 to 8 minutes. Serve with more lemon.
  3. Note: Nutritional analysis is per serving.

Asparagus-and-Ham Casserole

Asparagus-and-Ham Casserole

  • 1 ounce white bread
  • 3.75 cups uncooked extra-broad egg noodles
  • 2.5 cups sliced asparagus — (1 1/2-inch)
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon salt
  • 0.125 teaspoon black pepper
  • 1 cup whole milk
  • 1 cup fat-free (less-sodium chicken broth)
  • 1 tablespoon butter
  • 0.75 cup finely chopped onion
  • 1 tablespoon fresh lemon juice
  • 1.5 cups cubed ham — (1/2-inch (about 8 ounces))
  • 0.25 cup chopped fresh flat-leaf parsley
  • 2 tablespoons grated fresh Parmesan cheese
  1. Preheat oven to 450°.
  2. Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
  3. Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.
  4. Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
  5. Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

Asian Chicken Slaw

Asian Chicken Slaw

  • Slaw:
  • 2 1/2 cups shredded cooked chicken breast (about 1 pound)
  • 3/4 cup finely chopped celery
  • 1/2 cup chopped sugar snap peas
  • 1/2 cup chopped red bell pepper
  • 1/4 cup finely chopped onion
  • 1 package angel hair slaw ((10-ounce))
  • 1 can sliced water chestnuts ((8-ounce) drained)
  • Dressing:
  • 1/4 cup cider vinegar
  • 1/4 cup rice wine vinegar
  • 2 Tbs sugar
  • 1 tsp salt
  • 2 tsp low-sodium soy sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp freshly ground black pepper
  • Remaining ingredients:
  • 1/4 cup slivered almonds (toasted)
  • 1 tsp sesame seeds (toasted)
  1. To prepare slaw, combine the first 7 ingredients in a large bowl.
  2. To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.