Sausage, Cannellini and Tomato Ragout with Rosemary-Parmesan Polenta January 23, 2017 by Jill Foucre Leave a Comment Sausage, Cannellini and Tomato Ragout with Rosemary-Parmesan Polenta 2017-01-23 18:59:06 Print Ingredients 6 ounces hot Italian sausage 1 tablespoon olive oil 1 cup chopped onion 1 tablespoon tomato paste 2 garlic cloves 1/3 cup dry red wine ¾ cup chicken stock ¼ teaspoon salt ¼ teaspoon pepper dash of crushed red pepper 1 (14.5 oz.) can diced tomatoes, un-drained 1 (15 oz.) can cannellini beans, rinsed and drained 2 teaspoons chopped fresh oregano Polenta 3 cups water ½ teaspoon salt 1 cup coarse cornmeal or polenta corn grits (Bob’s Red Mill) 1-2 tablespoons Parmesan 1 tablespoon butter 1 teaspoon minced rosemary salt to taste Instructions Heat a large skillet over medium-high heat. Add oil. Add sausage to pan; cook until browned, stirring to crumble. Add onion; sauté 3 minutes. Add tomato paste and garlic; cook 1 minute, stirring frequently. Add wine; cook 1-3 minutes, scraping pan to loosen browned bits. Stir in stock and next 5 ingredients (through beans); reduce heat to medium-low and simmer 8-10 minutes or until slightly thickened. Stir in oregano. Serve with Polenta. Polenta Bring water and salt to boil; gradually stir in cornmeal. Reduce heat and simmer gently, stirring frequently to prevent sticking, until mixture is very thick, about 30 minutes. Stir in butter, salt, Parmesan and rosemary. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
No Bake Granola Bars January 12, 2017 by Jill Foucre Leave a Comment No Bake Granola Bars 2017-01-12 12:01:37 Print Ingredients 1 heaping cup packed dates, pitted 1/4 cup maple syrup, agave nectar, or honey 1/4 cup creamy salted natural peanut butter or almond butter 1 cup roasted unsalted almonds, loosely chopped 1 1/2 cups rolled oats 2 tablespoons sunflower seeds optional additions: chocolate chips, dried fruit (Jill used dried cranberries), vanilla, etc. Instructions Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. Toast your oats (and almonds if raw) in a 350 degree F oven for 10-15 minutes or until slightly golden brown. Place oats, almonds and dates in a large mixing bowl - set aside. Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout. Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. Press down firmly until uniformly flattened - use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better. Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes. Remove bars from pan and chop into 10 even bars (or 9 squares). Store in an airtight container for up to a few days. Notes Can store in freezer By Jill Foucré Adapted from Minimalist Baker Adapted from Minimalist Baker Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
A New Year and a New Focus in the Kitchen by Paul Lindemuth January 10, 2017 by Jill Foucre 2 Comments The holiday decorations are taken down and packed away. The last of the Christmas cookies are eaten. And now I’m finally able to move forward to the first weekend that does not involve the responsibility of entertaining or being entertained! It was a very busy season of holiday cooking and baking with so many lists that needed checking and re-checking with a work-related event on the calendar nearly every day. If you’re like me, a New Year brings a new focus to so many aspects of everyday life and it’s a good time to bring that focus to our homes and kitchens. Here are some thoughts (OK….resolutions) that I’m bringing into our kitchen and home in 2017: BRIGHTEN UP YOUR KITCHEN You’ve spent so much time in the kitchen and looked at the same four walls and all the surfaces for hours on end. January is a great time to give your kitchen a good cleaning from top to bottom. And when you’ve finished that chore, create a new focal point with a planter of bright green herbs on the counter or a new food photo hung on the wall or a new cookbook displayed in a book holder. GET ORGANIZED This is a great time to open all the cabinets and drawers and take control of the clutter. Kitchen tools are often thrown into a drawer in haste when you’re busy, so pull everything out to clean up and organize. The same holds true for cabinets and drawers with ingredients and spices that may be past their prime. Toss that stuff out and get a fresh start. EAT MORE HEALTHILY Begin with small goals that are easily achievable on an everyday basis. Start packing a healthy lunch to take to work. Grab an apple for your snack to ease into eating more nutritiously. Once you’ve conquered the small steps add more healthy habits like cutting back on bad carbs and sugar until you’re eating more healthily regularly. MAKE TIME FOR FAMILY I think we’ve all had our fill of office parties, holiday feasting and revelry. Before the New Year gets too busy, make sure to set aside time for family. Block off some time that’s reserved just for activities at home. Eating together around the dining table is a great way to bring focus back to home and family. Please enjoy this beautiful and vibrant recipe around the table together! Baked Whitefish with Coconut-Cilantro Sauce 2017-01-10 15:35:41 Serves 4 Print Ingredients canola oil spray four 6-ounce whitefish fillets 1/4 teaspoon kosher salt 1/2 cup light reduced-fat coconut milk 1/2 cup cilantro leaves 1 teaspoon peeled chopped fresh ginger 1/2 teaspoon garam masala 2 garlic cloves 1 small jalapeño pepper, seeded and chopped fresh cilantro leaves for garnish Instructions Preheat the oven to 425 degrees F. Spray a 9x13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan. In the jar of a blender combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeño. Pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Transfer the fish to heated plates. Garnish with more cilantro and serve right away. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/