We're coming up on the President's Day weekend so we are loading up on great breakfast ideas and comfort food. Recipe researcher Sheila Kern has even tracked down a couple of recipes for short ribs - on sale this week at Save Mart. Enjoy!
Citrus Berry Smoothie
EatingWell: July/August 2008
Makes 1 smoothie, about 2 cups
1 1/4 cups fresh berries
3/4 cup low-fat plain yogurt
1/2 cup orange juice
2 tablespoons nonfat dry milk
1 tablespoon toasted wheat germ
1 tablespoon honey
1/2 teaspoon vanilla extract
Place berries, yogurt, orange juice, dry milk, wheat germ, honey and vanilla in a blender and blend until smooth.
EatingWell: May/June 2009
3 tablespoons almonds
2 tablespoons plus 3/4 cup all-purpose flour, divided
2 tablespoons plus 1/2 cup brown sugar, divided
3 teaspoons freshly grated orange zest, divided (see Variation)
1/2 teaspoon salt, divided
2 tablespoons plus 1/4 cup canola oil, divided
1 cup white whole-wheat flour or whole-wheat pastry flour (see Note)
2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup nonfat or low-fat buttermilk
1/4 cup orange juice
1 large egg
1 teaspoon vanilla extract
1 1/2 cups chopped fresh or frozen (not thawed) strawberries , (about 8 ounces)
1. Preheat oven to 400Â°F. Coat a 12-cup muffin pan with cooking spray.
2. Process almonds, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar, 1 teaspoon orange zest and 1/4 teaspoon salt in a food processor until finely ground. Transfer to a small bowl, drizzle with 2 tablespoons oil and stir to combine.
3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda and the remaining 1/4 teaspoon salt in a large bowl. Whisk the remaining 1/2 cup brown sugar, 2 teaspoons orange zest and 1/4 cup oil in a medium bowl with buttermilk, orange juice, egg and vanilla extract until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add strawberries; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the almond topping, gently pressing into the batter.
4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for at least 5 minutes more before serving. Variation: For Strawberry-Basil Muffins, omit orange zest and use 1/4 cup additional buttermilk in place of orange juice. Stir in 1/4 cup chopped fresh basil with the berries in Step 3.
Tips & Notes
Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.
Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat. Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at bobsredmill.com and kingarthurflour.com. Store in the freezer.
Mama's Blueberry Buckle
1 1/3 cups all-purpose flour
1 cup sugar
1 teaspoon cinnamon
4 tablespoons unsalted butter, cut into small pieces
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup solid vegetable shortening, at room temperature
1 large egg
1/3 cup milk
2 cups blueberries
Whipped cream, for serving
Preheat the oven to 350Â°. Butter an 8-inch square glass baking dish. In a medium bowl, combine 1/3 cup of the flour with 1/2 cup of the sugar and the cinnamon. Using your fingers, rub in the butter until the mixture is crumbly.
In a small bowl, whisk the remaining 1 cup of flour with the baking powder and salt. In a large bowl, using a handheld mixer, beat the remaining 1/2 cup of sugar with the shortening. Beat in the egg. Beat in the flour mixture in 2 batches, alternating with the milk. Spread the batter in the prepared baking dish. Scatter the blueberries over the batter. Sprinkle with the cinnamon topping and bake for 40 minutes. Let cool slightly. Serve warm or at room temperature with whipped cream.
Whole-Wheat Pancakes with Blackberry Syrup
Gourmet | May 2006
Makes 4 to 6 servings
1 1/4 cups whole-wheat flour
1/3 cup cornmeal
6 tablespoons dried powdered buttermilk (cultured buttermilk blend)
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups water
2 large eggs
1/4 cup vegetable oil plus additional for brushing griddle
1 cup pure maple syrup
2 cups blackberries (8 1/2 oz)
Whisk together dry ingredients in a bowl, then add water, eggs, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional water, 1 tablespoon at a time.
Make syrup while batter stands:
Bring syrup with blackberries to a boil in a 1-quart saucepan over moderate heat, then boil, uncovered, stirring occasionally, 3 minutes. Remove from heat.
Brush a griddle or 12-inch skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake (a heaping large serving spoon works well) onto hot griddle to form 3- to 3 1/2-inch rounds. Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through, 45 seconds to 1 minute more. (Lower heat if pancakes brown too much before insides are cooked through.) Transfer pancakes to plates and brush griddle with oil between batches. Serve with warm syrup.
Broccoli with Garlic Butter and Cashews
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews
Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Show: Barefoot Contessa Episode: Fast and Fabulous
Yield: 6 servings
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (about 12 leaves)
Preheat the oven to 425 degrees F.
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
Emeril's Broccoli & Cheese Soup
Yield: 1 1/2 quarts, 4 to 6 servings
2 tablespoons olive oil
1 1/2 cups thinly sliced yellow onions
1 tablespoon sliced garlic
1 teaspoon salt
1/4 teaspoon cayenne pepper
5 cups chicken stock or canned, low-sodium chicken broth
4 cups broccoli florets
1 1/2 cups (6 ounces) shredded medium sharp cheddar cheese
Simple Croutons, for garnish (optional)
Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Saute until the onions are soft and translucent, 4 to 5 minutes.
Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending (see Note). Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.
Note: Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top.
Braised Beef Short Ribs
3 cups flour
2 tablespoons garlic powder
2 tablespoons onion powder
3 tablespoons kosher salt
2 tablespoons black pepper
8 beef short ribs (about 6 ounces each)
4 tablespoons olive oil
2 cups chopped onions
2 cups chopped celery
2 cups chopped carrots
2 cups red wine
1 head garlic, papery outer husks removed, cut in half (about 12 cloves)
2 sprigs fresh rosemary
4 sprigs fresh thyme
Low-sodium beef broth, enough to cover ribs (about 32 ounces)
Preheat oven to 300Â°F.
Combine the flour, garlic powder, onion powder, salt, and pepper in shallow bowl; mix well. Dredge the short ribs in the seasoned flour and shake off the excess.
Heat the olive oil in a large braising pan or ovenproof casserole over medium-high heat. Working in several small batches, sear the ribs until well browned on all sides. Remove from pan and set aside.
Lower heat to medium, add the onions, celery, and carrots; cook until well browned and caramelized.
Add the red wine, garlic, rosemary, and thyme and simmer until liquid is reduced.
Return beef short ribs back to the pan; add beef broth to almost cover the ribs.
Braise covered in oven for 2 to 3 hours, or until the meat is tender and falling off the bone.
Carefully remove the beef ribs from the pan and arrange on a serving platter; pour braising liquid through a fine sieve strainer; arrange the vegetables on platter.
Bring braising liquid to a boil, reduce heat and simmer to desired consistency. To serve, pour sauce over short ribs and vegetables.
Barbecue Beef Short Ribs
Serves 4 to 6
4 to 6 medium potatoes, peeled and cut in 2-inch chunks
1 cup baby carrots
1 large onion, cut into 8 to 12 wedges
3 1/2 pounds beef short ribs or beef chuck pot roast cut in chunks
1 cup ketchup
1/4 cup water
1/4 cup red wine vinegar
1 tablespoon paprika, regular or smoked paprika
1 teaspoon chili powder
1/2 teaspoon dry mustard
dash garlic powder
1 teaspoon Worcestershire sauce
1 1/2 teaspoons salt
1 tablespoon cornstarch
1/4 cup water
Put the potatoes and carrots in a large slow cooker; top with the onion wedges then the beef. Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour over the beef. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5 hours.
Transfer the juices to a saucepan and simmer for 5 minutes. Combine the cornstarch with 1/4 cup water, stirring until the mixture is smooth. Pour into the simmering juices and cook, stirring, until thickened, about 1 minutes. Serve the beef and vegetables with the thickened sauce.
Sweet 'n Hot BBQ Chicken
Makes 5 servings
1/2 cup KRAFT Original Barbecue Sauce
2 Tbsp. honey
1-1/2 tsp. hot pepper sauce
1/4 tsp. garlic powder
1 broiler-fryer chicken (3 lb.), cut up
Heat greased grill to medium heat.
Mix all ingredients except chicken.
Grill chicken 35 to 40 min. or until done (165ÂºF), turning occasionally and brushing with barbecue sauce mixture for the last 10 min.
Kraft Kitchens Tips
Serve with grilled vegetables and a fresh fruit salad.
Prepare as directed, substituting 4 boneless skinless chicken breast halves for the cut-up fryer and reducing the grilling time to 12 to 15 min. or until chicken is done (165ÂºF).
Makes 6 servings
1 env. GOOD SEASONS Italian Dressing Mix
2 Tbsp. firmly packed brown sugar
2 Tbsp. oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper (cayenne)
1 broiler-fryer chicken (2-1/2 lb.), cut up
Mix all ingredients except chicken in large shallow dish until well blended.
Add chicken; turn over to evenly coat both sides. Cover and refrigerate 1 hour to marinate. Drain; discard marinade.
Preheat greased grill to medium heat. Grill chicken 40 to 45 minutes or until cooked through, turning frequently.
Kraft Kitchens Tips
Keeping it Safe
Always cook chicken until no longer pink in the center. The internal temperature should reach between 175Â°F and 180Â°F. To visually check for doneness, pierce chicken with a fork. The juices should run clear when the fork is inserted with ease.