Saturday, November 17, 2012
Stoner Cooking 11-17-12
WELCOME TO ROSCOE’S HOUSE OF CHICKEN AND WAFFLES AT HOME!
Originating in the south, a simple recipe of chicken, biscuits and molasses was transformed to a groundbreaking Chicken and Waffles combo. Originally from Harlem, Roscoe's brought this innovative recipe to Los Angeles and sold it as a late night, after-party treat. Our reputation for great food and loyal customers has spread throughout the country and beyond, drawing in locals, tourists, and celebrities alike. Barack Obama has even eaten at Roscoe's, becoming the first sitting President in American history to have a menu item named after him. From world leaders to late-night eaters, we are pleased to offer our great tasting dishes to your home. Enjoy!
Our happy band of popcorn poppers has been delighting people with delicious popcorn and gourmet snack gifts since 1979. Whether you're shopping for family, friends, teachers or business associates, The Popcorn Factory® has great gourmet popcorn gift ideas for every occasion: birthday popcorn, gift baskets, graduation popcorn, college gifts, student care packages, movie popcorn or game night popcorn, kids pop corn gifts, popcorn balls to eat and decorate, businesses, special times with loved ones and every holiday under the sun. We even offer kosher pop corn and sugar free popcorn, too!
The Popcorn Factory specializes in fresh-popped popcorn in a variety of exclusively designed tins and packaging. Our gourmet popcorn is always popped and packed fresh and made with high quality ingredients. We start with grown-in-the-USA corn kernels and pop them using 100% corn oil. We infuse our popcorn with great taste and flavor, including real butter, cheddar and other cheeses. There is also our sweet, secret-recipe Caramel popcorn that is a signature gourmet popcorn flavor to The Popcorn Factory. Our Caramel popcorn is tops and pops all other caramel popcorn out of the running! Made from a secret-recipe including the freshest ingredients, our Caramel popcorn will keep you coming back for more! Trust us; you've never had Caramel popcorn this good before. Other signature gourmet popcorn flavors include our Almond Pecan Corn, Jalapeño, Kettle corn, Buffalo Ranch, White Cheddar, Cinnamon, Garlic Asiago, Ginger Teriyaki, Ranch, Caramel Apple and Chocolate. And we are always coming up with new gourmet pop corn flavors to enjoy! Many of our sweet seasonal gourmet popcorn flavors come from the same formula as our secret recipe caramel popcorn, so it's always guaranteed to be great. We have also tried out tons of gourmet kettle corn flavors like cranberry kettle corn, chocolate kettle corn, banana split kettle corn, key lime kettle corn, peppermint kettle corn, pink mixed berry kettle corn, and many more exciting gourmet popcorn flavors. They are always fun to create even if we haven't gotten to release them yet.
At The Popcorn Factory, we pride ourselves on packing fresh gourmet pop corn and shipping each order on time. You will always receive your favorite gourmet popcorn treats like our signature caramel popcorn, kettle corn, popcorn balls, or any number of our fun college gifts, fresh as the minute we popped them. Simply search the pages on this site to find more information on our gourmet popcorn and to shop our full list of featured items, including top-selling pop corn favorites, ideal for sharing, like our popular 3-Way Popcorn Tin mix with our secret-recipe caramel popcorn, perfect for any college gift or family night. Or try any of our pop corn gift baskets with many of other sweet treats inside.
Customer service is very important to us and we stand behind every delicious gourmet popcorn gift we sell with our Popcorn Promise: both you and your recipients must be absolutely delighted-we guarantee it! If you ever have a question, email our popcorn experts at email@example.com or call 1-888-216-0235.
From Uncle Fats:
Kickass Potato Soup
Ruggedly handsome and mysterious, this is a potato soup that leaves the cock-a-leekies and chowders of the world to quietly play cards, while it goes traveling solo through Andalucia on a moped.
Adapted slightly from The New Spanish Table (Workman Publishing Company, 2005)
This recipe serves 4 as an appetizer
1 1/2 pounds Yukon Gold potatoes
1/4 cup extra-virgin olive oil
1/2 cup whole blanched almonds
6 large garlic cloves, peeled
1/3 cup (about 2 ounces) finely diced serrano ham or prosciutto
4 cups chicken broth, or more if needed
1 pinch saffron, crushed
Coarse salt and freshly ground pepper
2 teaspoons sherry vinegar, preferably aged, or more to taste
2 tablespoons minced flat-leaf parsley
Dense country bread, for serving
Cut the potatoes into irregular chunks by inserting the tip of a small, sharp knife into a potato and twisting until a 1 1/2 chunk comes out. Repeat until the entire potato is cut up, then continue with the remaining potatoes; set aside. Alternately, roughly chop in 1 1/2 inch chunks. Peeling is optional.
Heat the olive oil in a heavy 3-quart saucepan over medium heat. Add the almonds and garlic and cook, stirring, until golden, 4 to 5 minutes, adjusting the heat so the oil doesn't burn. Using a slotted spoon, transfer the almonds and garlic to a bowl to cool slightly. Add the ham to the pan and stir for 1 minute. Add the potatoes and cook, stirring, for another minute. Add the chicken stock and bring to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low and simmer the soup.
Meanwhile, place the almond and garlic mixture in a food processor and grind it. If you like almond bits in your soup, grind the mixture somewhat coarsely; otherwise, grind it fine. Add all but about 2 tablespoons to the soup. Season with salt and pepper to taste.
Steep the saffron in a few tablespoons of the soup broth for 2 minutes, then add it to the soup. Simmer the soup, partially covered, until about half the potatoes have disintegrated, about 35 minutes. Skim the soup as it cooks if you like, and add a little more stock if the soup seems too thick.
When ready to serve, check the texture of the soup. If you'd like it creamier, break up some of the potatoes with a sturdy spoon. Add the vinegar to the reserved ground almond mixture and stir it into the soup. Add the parsley and cook for a minute. Taste for seasoning, adding a little more vinegar if necessary. Serve the soup with bread.
Hungarian Beef Goulash Recipe
This streamlined goulash skips the step of browning the beef, and instead coats it in a spice crust to give it a rich mahogany hue. This saucy dish is a natural served over whole-wheat egg noodles. Or, for something different, try prepared potato gnocchi or spaetzle.
Ingredient Note: Paprika specifically labeled as "Hungarian" is worth seeking out for this dish because it delivers a fuller, richer flavor than regular or Spanish paprika. Find it at specialty-foods store or online at HungarianDeli.com and penzeys.com.
Per serving: 177 calories; 5 g fat (2 g sat, 2 g mono); 49 mg cholesterol; 7 g carbohydrate; 25 g protein; 1 g fiber; 340 mg sodium; 288 mg potassium; 0 g added sugars
2 pounds of beef stew meat
2 teaspoons of caraway seeds
1 1/2-2 tablespoon of sweet or hot paprika
1/4 teaspoon of salt
Freshly ground pepper
1 large or 2 medium onions
1 small red bell pepper
1 can of diced tomatoes
1 can of reduced-sodium beef broth
1 teaspoon of Worcestershire sauce
2 bay leaves
1 tablespoon of cornstarch mixed with 2 tablespoons water
2 tablespoons of chopped fresh parsley
Place beef in a 4-quart or larger slow cooker. Crush caraway seeds with the bottom of a saucepan. Transfer to a small bowl and stir in paprika, salt and pepper. Sprinkle the beef with the spice mixture and toss to coat well. Top with onion and bell pepper.
Combine tomatoes, broth, Worcestershire sauce and garlic in a medium saucepan; bring to a simmer. Pour over the beef and vegetables. Place bay leaves on top. Cover and cook until the beef is very tender, 4 to 4 1/2 hours on high or 7 to 7 1/2 hours on low.
Discard the bay leaves; skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture to the stew and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with parsley.
Pulled Chicken Sandwiches
Enjoy these delicious chicken sandwiches filled with coleslaw made using Progresso™ Recipe Starters™ tomato sauce – dinner ready in 30 minutes.
10 MIN PREP
30 MIN TOTAL
*High Fiber recipes contain at least 20 percent of the recommended daily value (5 grams) of fiber per serving.
1 can (18 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
1/4 cup yellow mustard
3 tablespoons Worcestershire sauce
2 tablespoons sugar
1 teaspoon chili powder
4 cups shredded deli rotisserie chicken*
8 soft burger buns, split
1 container (14 oz) prepared coleslaw, if desired
In 3-quart saucepan, mix cooking sauce, mustard, Worcestershire sauce, sugar and chili powder. Heat to simmering over medium-high heat. Stir in chicken. Reduce heat to medium; simmer 20 minutes, stirring occasionally.
Serve 1/2 cup chicken mixture on each bun. Top each with 2 tablespoons coleslaw.
1 Serving (1 Serving)Calories 270(Calories from Fat 70),Total Fat 8g(Saturated Fat 2g,Trans Fat 0g),Cholesterol 60mg;Sodium 880mg;Total Carbohydrate 26g(Dietary Fiber 2g,Sugars 9g),Protein 24g;Percent Daily Value*:*Percent Daily Values are based on a 2,000 calorie diet.
Gingered Turkey Meatballs with Sesame Sauce
Sweet and fragrant, with an enticing, spicy warmth, these Asian-inspired turkey meatballs are anything but bland. Dressed in a luxurious sesame sauce, they're sure to become a family favorite.
Ready In: 40 Minutes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
1 ½ pounds uncooked ground turkey
1 cup panko (Japanese bread crumbs)
½ cup sliced water chestnuts, drained and finely chopped
½ cup chopped cilantro
1 tablespoon grated fresh ginger
6 tablespoons reduced- sodium soy sauce, divided
1 tablespoon sesame oil, divided
2 cloves garlic, minced
½ teaspoon salt, divided
¼ teaspoon cayenne pepper
5 tablespoons water, divided
½ lime, juiced
1 tablespoon hoisin sauce
2 tablespoons honey
3 tablespoons brown sugar
¼ teaspoon ground black pepper
1 tablespoon cornstarch
½ tablespoon sesame seeds, toasted
1 tablespoon finely chopped green onion, if desired
Preheat oven to 425°F.
Combine ground turkey, panko, water chestnuts, cilantro, ginger, 2 tablespoons of the soy sauce, 1 ½ teaspoons of the sesame oil, garlic, ¼ teaspoon of the salt and cayenne pepper in a large mixing bowl; mix well.
Shape into 24 meatballs. Arrange meatballs on a sided baking sheet about 2 inches apart. Place on middle rack in oven, and bake for 20 minutes.
While meatballs bake, prepare the sesame sauce. Combine 4 tablespoons of the water, the remaining soy sauce, the remaining sesame oil, the lime juice, hoisin sauce, honey, brown sugar, the remaining salt, and black pepper in a small saucepan.
Simmer over medium-high heat for 5 minutes, whisking frequently. While sauce simmers, combine cornstarch and the remaining 1 tablespoon water to make a slurry, or thin paste. Heat sauce to boiling; whisk in cornstarch slurry. Reduce heat to low, and simmer for 10 minutes.
Remove meatballs from oven. Toss with sauce to coat. Serve, topped with toasted sesame seeds and, if desired, green onion.
Per 2 meatball serving: 98 cal., 5g fat (1 g sat. fat), 27 mg chol., 177 mg sodium, 3 g carbo., 1 g fiber, 6 g pro.
VEGAN CHOCOLATE CHIP COOKIES
Monday, November 5, 2012
1-1/4 cups packed dark brown sugar
1/2 cup canola oil
6 tablespoons vanilla soy milk
1/4 cup sugar
1/4 cup unsweetened applesauce
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup dairy-free semisweet chocolate chips
1/2 cup finely chopped Diamond of California® Walnuts
In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips and nuts. Cover and refrigerate for 1 hour.
Drop by rounded tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Yield: 3-1/2 dozen.
Homemade Magic Shell Ice Cream Topping
1 1/4 Cups Chocolate Chips
1/2 Cup Coconut Oil (measured when solid)
Melt chocolate chips and coconut oil in the microwave about 1 minute (depending on your microwave). Allow to sit a few minutes to allow the heat of the oil to melt the chocolate chips and then stir until smooth. It will be runny.
Pour into a bottle. We used a recycled pickle relish bottle. (We recommend a glass bottle if you’re gonna refrigerate and then heat.)
Store in the refrigerator (though in the summer it’s likely to stay liquidy unrefrigerated). To serve, heat the glass bottle (open cap) in the microwave for 30 seconds until liquid. Stir and continue heating at 30 second intervals if not liquid after the first 30 seconds. Pour over your favorite ice cream and in a few seconds you will see magic!
You can substitute butter for the coconut oil, however the coconut oil gives the more ‘real’ Magic Shell flavor.
You can use milk chocolate chips, but everyone we served preferred the semi-sweet chocolate chips.