Fried Chicken Breasts

Prep20 m
Cook25 m
Ready In55 m

2 cups flour
1 tablespoon dried tarragon
2 tablespoons salt
1 tablespoon ground ginger
2 tablespoons ground black pepper
1 tablespoon dry mustard powder
1 tablespoon dried thyme leaves
1 teaspoon garlic powder
1 teaspoon dried oregano
1 egg
1/4 cup milk
8 (6 ounce) skinless, boneless chicken breast halves
1/2 cup vegetable oil

Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. 

Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.

http://allrecipes.com/recipe/159972/tender-pan-fried-chicken-breasts/

Vegan Menu Ideas

Shepherd's salad (tomato, cucumber, sweet peppers)

Southwestern corn and bean salad (corn, black beans, tomatoes / salsa)

Pasta with tomatoes and basil

German potato salad

Ratatouille

Ligurian farinata

Turkish green beans

Roast Duck

Summary: 425 F for 45 minutes, flip; roast 45 min, flip again and roast until done.

Makes 4 servings

INGREDIENTS

1 (5- to 6-lb) Long Island duck (also known as Pekin)
2 cups boiling-hot water
1 tablespoon kosher salt
1 teaspoon black pepper

PREPARATION

Put oven rack in middle position and preheat oven to 425°F.

If necessary, cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse duck inside and out. Prick skin all over with a sharp fork. Fold neck skin under body, then put duck, breast side up, on a rack in a 13- by 9- by 3-inch roasting pan and pour boiling-hot water over duck (to tighten skin). Cool duck, then pour out any water from cavity into pan. Pat duck dry inside and out, reserving water in pan, then rub duck inside and out with kosher salt and pepper.

Roast duck, breast side up, 45 minutes, then remove from oven. Turn duck over using 2 wooden spoons, and roast 45 minutes more. Turn duck over again (breast side up), tilting duck to drain any liquid from cavity into pan. Continue to roast duck until skin is brown and crisp, about 45 minutes more (total roasting time: about 2 1/4 hours). Tilt duck to drain any more liquid from cavity into pan. Transfer duck to a cutting board and let stand 15 minutes before carving. Discard liquid in roasting pan.

NOTES: 

I didn't pour boiling water over the bird, but did cut off excess fat and used the same method I use for roast chicken. I separated skin from meat and rubbed seasonings (salt, onion and garlic powder, cinnamon, ginger, orange zest) directly on meat and on skin, then left the bird uncovered in the fridge for about 20 hours. I let it come to room temp before roasting. 

For the first 45 min or so, I used the convection oven setting, then switched to the regular oven setting. I had to wrap wings in tinfoil after about 45 min to prevent them from burning. 

Result was fall off the bone tender.  

Turkey in Convection Oven

Timing Guide for Convection Roasting

The timing we have established for roasting turkeys in Convection is based on the following criteria:
Letting the turkey sit outside of the refrigerator for a minimum of 2 hours.
Cooking the turkey without stuffing.
Roasting the turkey on a rack in a shallow pan with the legs swinging free.
Cooking the turkey in the Convection Roast mode at 400 degrees for 20 minutes then reducing the temperature to 350 degrees/375 for large capacity ovens, for the remainder of the cooking time.
Cook the turkey to an internal temperature of 160-170 degrees in the thickest part of the thigh and allow it to rest for 20 minutes prior to carving, in this time the internal temperature rises to 180 degrees.

Turkey weight	Cooking time	Resting time
10-12 lb. turkey	1 ½ hours	20 minutes
12-15 lb. turkey	1 ¾ hours	20 minutes
15-20 lb. turkey	2 hours	20 minutes
20-25 lb. turkey	2 ½ hours	20 minutes

Roasted Leg of Lamb (Sear and Bake Method)

Summary: 425 for 20 min, 350 for 30 (boneless) to 45 (bone in) = rare


Prep time:
Cook time: 1 hour, 30 minutes
Marinating time: 2 hours
Yield: Serves 8 to 10

Ingredients
Quick rub (rosemary, garlic powder, onion powder, salt, sugar, just enough olive oil to make a paste)

Marinade
1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper

Blend marinade ingredients in a blender, just a few pulses until well mixed.

Lamb Roast
One 6-pound leg of lamb, bone-in or boneless. (If boneless, the leg should be tied up with kitchen string by butcher.)

Marinade
Salt and freshly ground black pepper

Method
1. If using rub, leave it on for several hours outside of the fridge, overnight or longer in the fridge. If marinating, marinate overnight, in the refrigerator. If refrigerating, bring to room temp. 

2 Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.

3 Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange the roast fattiest side up, so while the lamb is cooking the fat will melt into the meat. Place the roast directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.

4. Roast at 425°F for 20 minutes. Then reduce the heat to 350°F and roast an additional 30 minutes (for a 6 pound boneless roast) to 45 min - 1 hr (for a 6 pound bone-in roast). 

In general estimate 10-13 minutes per pound for total cooking time (for rare), including that first 20 minutes at high heat.

Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan. If you are cooking the roast directly in a roasting pan, rack or not, start the roast at 450°F and then reduce the heat to 325°F. Also, the shape of the roast will have an impact on the cooking time. Our roast was rather long and thin, so it cooked up fairly quickly. A thicker roast may take longer than expected.

Let stand for 25-30 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.

5 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.

Chocolate Cake Recipe From Scratch

http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii/

Ingredients
1 h 24 servings

157 cals

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

Prep20 m
Cook30 m
Ready In1 h

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.

In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.

Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

FOR CUPCAKES FOR IAN'S BDAY: 350 for about 20 min

Pizza Pockets

25mins
PREP 10 MINS
COOK 15 MINS

SERVINGS 4UNITS US

2pre made pie crusts (packaged)
1 -2cup spaghetti sauce
1 -2cup shredded mozzarella cheese
3mushrooms, sliced (optional)
1⁄2cup cooked chicken, cubed (optional)

DIRECTIONS
Preheat the oven to 425.
Unroll one of the pizza crusts onto a cutting board.
Cut it in half.
On one part of the crust put enough sauce to your liking and to cover most of the crust, leaving a ring around the sides uncovered.
Add cheese to taste and toppings, but not so much that you cannot close the crust.
Fold the crust in half and seal with a fork.
Repeat with the other 3 halves of crust.
Bake at 425 for 10-15 minutes or until the crust is flaky and done.
Let cool a bit and serve.

Scalloped Potatoes

1 h 15 m

6 servings

• 6 potatoes, sliced
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 tablespoons butter, cut into small pieces
• 1/2 cup onion, chopped
• 1 1/2 cups milk
• 1 pinch paprika, or to taste

Prep15 m
Cook1 h
Ready In1 h 15 m

Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish.
Spread about 1/3 of the potatoes into the bottom of the prepared dish. Mix flour and salt together in a bowl; sprinkle about 1/3 of the mixture over the potatoes. Dot potato layer with about 1/3 of the butter. Sprinkle about 1/3 of the onion over the potatoes. Repeat layering twice more.
Stream milk over the potato mixture in the casserole. Sprinkle paprika over everything.
Bake in preheated oven until the top is nicely browned, about 1 hour.

Cream of Celery Soup

http://www.epicurious.com/recipes/food/views/celery-soup-51246210

YIELDMakes 4 servings

INGREDIENTS

1 chopped head of celery
1 chopped large waxy potato
1 chopped medium onion
1 stick unsalted butter
Salt
3 cups low sodium chicken broth
1/4 cup fresh dill
1/2 cup heavy cream
Celery leaves
Olive oil
Flaky sea salt

PREPARATION

Combine 1 chopped head of celery, 1 chopped large waxy potato, 1 chopped medium onion, and 1 stick unsalted butter in a medium saucepan over medium heat; season with salt.

Cook, stirring, until onion is tender, 8–10 minutes.

Add 3 cups low sodium chicken broth; simmer until potatoes are tender, 8–10 minutes. Purée in a blender with 1/4 cup fresh dill; strain. Stir in 1/2 cup heavy cream. Serve soup topped with celery leaves, olive oil, and flaky sea salt.

Gluten-Free Carrot Cake Cupcakes

These dense, gluten-free carrot cake cupcakes are topped with an easy cream cheese frosting and can be made up to 2 days in advance.

TOTAL TIME: 35 MIN
SERVINGS: MAKES 12 CUPCAKES OR 24 MINI CUPCAKES

INGREDIENTS
1 1/2 cups almond flour
3/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
3 eggs
2 tablespoons vegetable oil
1/4 cup maple syrup
2 cups grated carrot
3/4 cup finely chopped pecans
8 ounces cream cheese
1/4 cup unsalted butter
1 cup confectioners' sugar
BUY INGREDIENTS

INSTRUCTIONS
Preheat the oven to 325º. In a large mixing bowl, combine the almond flour, baking soda, cinnamon and salt.
In a separate bowl, whisk together the eggs, oil, and maple syrup. Stir in the carrots and 1/2 cup of the pecans and add into the dry ingredients. Stir to thoroughly combine. Pour the batter equally into a paper-lined cupcake tin. Bake for 20 minutes, or until a toothpick stuck in the center comes out clean, then set aside and cool in the tin for 30 minutes.
Meanwhile, in a large bowl or stand mixer, whip together the butter, cream cheese and powdered sugar until smooth.
Once the cupcakes are completely cooled, spread with frosting and sprinkle with 1/4 cup of chopped pecans and serve.

MAKE AHEAD

Cupcakes can be stored in an airtight container for up to 2 days.

Wheat-Free Chocolate Cupcakes with Coffee Icing

Makes 12 cupcakes

Preheat the oven to 350ºF. Line a 12-cup cupcake pan with parchment or paper liners.

Ingredients:
3/4 rounded cup sorghum flour
3/4 rounded cup potato starch, cornstarch or tapioca starch
1/2 cup unsweetened cocoa powder
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
1 cup warm coffee (not too hot or it will make the starch gluey)
2 eggs
3 tablespoons organic canola or coconut oil
2 teaspoons bourbon vanilla extract
1/2 teaspoon light tasting rice vinegar

Instructions:
Whisk together the flours and dry ingredients.
Add in the coffee, egg, oil, vanilla and vinegar. Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.
Using an ice cream scoop, plop the batter into the cups and smooth the tops.
Bake in the center of a preheated oven till done- about 20 minutes or so.
Cool the cupcakes on a wire rack (don't let them sit in the baking pan too long or they'll get soggy).
Frost when completely cooled. See recipe for coffee flavored icing below.


If the batter "climbs" the beaters, slow down the speed and slightly lift the beaters to encourage the batter to move back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle. Practice your technique- soon you'll be winging around gluten-free vegan baking like a pro.


Vegan Coffee Icing Recipe
Ingredients:
2 cups confectioner's (powdered) sugar
2-3 tablespoons Spectrum Organic Shortening or vegan margarine
2-4 ounces cold coffee, as needed
1 teaspoon bourbon vanilla

Instructions:
Starting with the least amount of liquid, beat the sugar to incorporate the shortening, coffee and vanilla. if you need more liquid, add a small amount at a time. beat for two minutes or so until smooth.
If you need to stiffen the frosting, add a little more confectioner's sugar.
Chill the frosting before using it. I chill it, covered, for roughly an hour.
Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.
Cook time: 1 hour, total
Yield: Serves 12

Roast Chicken Guidelines

1 5-6 lb chicken

425F for 1 hour to 1 hr 15 min (check periodically and tent with foil if necessary) 

Gluten Free Oatmeal Chocolate Chip Cookies

INGREDIENTS

2 1/4 cups old-fashioned oats, divided
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup coarsely chopped bittersweet chocolate (at least 65 percent cacao)
Parchment paper
1/2 tsp kosher or sea salt


PREPARATION

Heat oven to 375° and set racks in upper and lower thirds of oven. In a food processor or blender, pulse 1 1/4 cups oats until very finely ground. Add cornstarch and baking powder; pulse briefly. In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and stir until just combined. Fold in chocolate and remaining oats. Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with salt. Bake until edges are golden brown, about 15 minutes. Cool on sheets 5 minutes; transfer to a wire rack to cool completely.

Try: 350F for 9 min

(original recipe yields very crispy, brown cookies)



http://www.epicurious.com/recipes/food/views/flourless-oatmeal-chocolate-chunk-cookies-51236040

pumpkin panna cotta

INGREDIENTS
1 ½ cups milk
1 envelope unflavored gelatin
1 cup heavy cream
1 cup pureed pumpkin, squash or sweet potato
½ cup sugar
¼ teaspoon ground cinnamon

Nutritional Information





PREPARATION
Put 1/2 cup of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes. Meanwhile, blend together the remaining milk, cream, pumpkin, sugar and cinnamon. The mixture should be perfectly smooth, so it is best to use a blender.
Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves. Pour in the cream mixture, and turn the heat to medium. Cook, stirring occasionally, until steam rises. Turn off the heat, and ladle or pour the mixture into 8 4-ounce ramekins or other containers.
Chill the panna cotta until firm, and serve, with creme fraiche or whipped cream if you like.

Oat Bran Pancakes

Ingredients

1 cup oat bran
1/2 cup all-purpose flour
1 to 2 Teaspoon(s) Sugar
2 Teaspoon(s) Baking Powder
1 Cup milk
1 tbs vegetable oil
1 egg white, slightly beaten

Preparation: 

 

Heat griddle over medium-high heat (375°F electric griddle); lightly spray with vegetable oil cooking spray or oil lightly. Combine dry ingredients. Add combined milk, oil and egg white; mix well.* Pour scant 1/4 cup batter for each pancake onto prepared griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Turn only once. 

NOTES: Batter will thicken upon standing. For best results, cook pancakes immediately after mixing

Serving Tips: Fruit Pancakes: Fold in 1 cup chopped fruit just before cooking.

COOK NOTE: TIP: To keep pancakes warm: Heat oven to 250°F. Place pancakes in single layer on ungreased cookie sheet; cover tightly with foil. Keep in warm oven up to 10 minutes. To freeze pancakes: Stack with waxed paper between each pancake. Wrap securely in foil or place in freezer bag. Seal, label and freeze. To reheat frozen pancakes: Unwrap 3 pancakes; wrap in paper towel. Microwave at HIGH about 1 minute 30 seconds or until warm.

Strawberry Oat Bran Muffins

(Based on Ina Garten's recipe)

Ingredients

2 cups whole wheat flour, 1 cup oat bran (Ina: 3 cups all-purpose flour)
me: Ground flax seed, approx 1/8 cup

1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (I omitted b/c I used salted butter)
1 1/2 tablespoons ground cinnamon (I round up to two)
me: 2 tsp vanilla extract

1 1/4 cups milk (I added a tiny bit extra)
2 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted
3 cups diced fresh strawberries (Ina: 2 cups diced fresh strawberries )
1 cup sugar (Ina: 1 1/2 cups sugar)

Directions

Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.

(Note: I added sugar to other dry ingredients and only mixed in the strawberries at the end.)

Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

2012, Ina Garten, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ina-garten/strawberry-muffins-recipe.html?oc=linkback

----

NOTES: despite the whole wheat, oat bran and flax, these muffins turned out pretty fluffy. 

Cheerios Bars

Ingredients

• 3 tablespoons butter
• 1 (10 1/2 ounce) bagminiature marshmallows(6 cups)
• 5 cups Cheerios toasted oat cereal

DIRECTIONS

• In large bowl, microwave butter and marshmallows uncovered until smooth (about 2 minutes). Stir every minute.
• Immediately stir in cereal until evenly coated. Press mixture firmly into sprayed pan.
• Cut into 24 bars.

Double Chocolate Pumpkin Muffins

INGREDIENTS

• ½ cup (1 stick) of butter
• 1 cup of white sugar (I used a little less than 2/3 cup, which was just about right) 
• 2 eggs
• 1 tsp vanilla
• 1 cup of pumpkin puree
• 1½ cups flour (I used AP whole wheat, which worked fine) 
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp salt
• ¼ cup of unsweetened cocoa powder
• 1 cup of mini semi-sweet chocolate chips

INSTRUCTIONS

• Pre-heat oven to 350 degrees.
• Cream the butter and sugar together until light and fluffy.
• Add in the eggs, one at a time, beating thoroughly after each addition.
• Add in the pumpkin and vanilla, beat all ingredients until light and airy.
• Whisk together all dry ingredients in a separate bowl, excepting chocolate chips until incorporated completely.
• Slowly, little by little, add the dry ingredients to the wet and mix thoroughly.
• Add in the chocolate chips and mix until they are spread evenly through the batter.
• Fill lined muffin tins to ⅔'s full. ** Mine resulted in approx 22 muffins, but since the batter doesn't rise much, fewer muffins, filled more would be a good idea next time. I estimate about 18.
• Bake at 350 degree for 17-20 minutes, until the muffin tops spring back to the touch or a tester inserted comes out clean.
• Cool on racks.

General Fruit Crumble / Crisp Guidelines

For a crisp that serves six to eight, a good place to start is with 1/2 cup (1 stick) of butter: then add equal parts light brown sugar (1/2 cup) and two parts flour (1 cup). **Note: I sub almond meal, quinoa flour, oats, etc... for flour. 

Add a generous pinch of salt, and a pinch of cinnamon and/or nutmeg. If you want to add rolled oats or slivered almonds, mix these in now, too—you can add just a little, or up to as much as the amount of butter used.

Apple Crumble

Ingredients

Filling:

• 4 large Golden Delicious apples (about 3 pounds)
• 1/4 cup sugar
• 1 lemon, juiced
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon

Topping:

• 1 cup walnuts or pecans, roughly chopped
• 1 cup all-purpose flour
• 1 1/4 cups rolled oats
• 1/2 cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• Pinch fine salt
• 8 tablespoons (1 stick) cold butter, cut into small pieces
• Vanilla ice cream, for serving, optional

Directions

Position an oven rack in the center of the oven and preheat to 350 degrees F.

Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.

In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.

Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.

Serve warm or at room temperature with vanilla ice cream.

Recipe courtesy of Dave Lieberman

Read more at: http://www.foodnetwork.com/recipes/dave-lieberman/apple-crumble-recipe.html?oc=linkback