Herbed Rice Pilaf

From the kitchen of One Perfect Bite...I fall back on this recipe whenever I need rice to feed a gang. It is simple to make and it's as easy on the cook as it is on the pocketbook. One of the groups I belong to has a monthly luncheon that is a potluck of sorts. While the hostess is responsible for the main course, the rest of us bring dishes that will compliment her choice and complete the meal. Our hostess today prepared grilled lamb kabobs for 12 of us. I'll wager that those of you not living in the Southern Hemisphere, are looking out your windows at scenes more conducive to ice fishing than barbecuing, and are wondering why anyone in their right mind would fire up a grill in the depths of a winter downpour. While "nuts" is no longer politically correct, those of who live in the Pacific Northwest will admit to occasionally being a few peas short of a pod. The rain does it to us. Rain, if you deal with enough of it, steels the spirit and becomes nothing more than an inconvenience to a hardened Oregonian. You can't let it stop you, so, yes, we grill in the middle of a deluge, and while most of us have decks that make that possible, you'll occasionally see someone in a yellow "sou'wester" standing over a grill with a red umbrella in hand to protect the sacred flame. Back to the rice. This recipe can be halved or doubled and it can be made ahead of time and rewarmed when needed. It is delicious and I think your family will enjoy it as much as mine does. It is perfect to share with any grilled meat, but it is especially nice with lamb. Here is how it is made.

Savory Parmesan and Zucchini Bread

      

From the kitchen of One Perfect Bite...We Oregonians are a hardly lot, but weather extremes seem to initiate strange behaviors in us. We don't get a lot of very hot or very cold weather here, and when our usually comfortable temperatures rise or fall, a mass migration to areas of artificial heating and cooling occurs. Folks stay home. I was at one of my favorite farm stands this morning and I was the only customer there. This kind of heat takes a toll on berries and while I had not gone looking for a bargain due to the lack of customers and the rapidly deteriorating condition of the berries, I was able to buy flats of them at half price. When I got home I realized that I had also been gifted more zucchini. I got the berries processed and then puzzled through what I could do with the squash. I had just made a dessert type bread, so I decided to move to the savory end of the spectrum. I've used this Taste of Home recipe before and, save for increasing the amount of cheese used in the ingredient list, I've pretty much stuck to their version of the recipe. This is a nice loaf to serve with barbecue and the bread also makes a lovely toast. It comes together quickly and, because of the zucchini, it stays moist and keeps well. This is another recipe that works well in a cottage or cabin kitchen and it is a great starter recipe for young cooks to try. This savory bread will neither make nor break your reputation as a cook. It is a pleasant loaf whose major virtue is ease of assembly. It is also a great way to use up zucchini when it starts to come in. Here's how the loaf is made.

Savory Parmesan and Zucchini Bread...from the kitchen of One Perfect Bite courtesy of Taste of Home

Ingredients:
3 cups all-purpose flour
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk
1/3 cup sugar
1/3 cup butter, melted
1 cup shredded peeled zucchini
1 tablespoon grated onion

Directions:
1) Preheat oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan. Set aside.
2) Combine flour, cheese, salt, baking powder and baking soda in a large bowl.
3) In another bowl, whisk eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion.
4) Pour into a greased and floured 9 x 5-inch loaf pan. Bake for 1 hour, or until a toothpick inserted near center of loaf comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

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Gratineed Leeks

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From the kitchen of One Perfect Bite...Leeks come close to over-taking our farm stands at this time of year. That abundance guarantees reasonable prices,and, I must admit, that I'm a gal who can't resist a bargain. That's how I ended up with 12 leeks in the refrigerator that were in a state that demanded they soon be used. I had scads of recipes that used a leek or two, but  none that used them in quantity. That set me on one of my famous search and destroy missions, looking for a recipe that would restore some kind of order to my refrigerator without relegating the leeks to the compost heap. I found it in a most unlikely of places, a unique blog called Naturally Knocked Up. Other than to tell you there is nothing prurient to be found there, I'll let you wander over to find how and why the blog got its name. You will, coincidentally, find a bevy of wonderful recipes that will delight the  palate as well as the  eye. This recipe comes from that blog  and it immediately appealed to me because my family loves beef of the standing rib variety to be served with stuffed onions. I had a roast planned for the weekend  and while my stuffed onions, found here, are delicious, they are a considerable amount of work to prepare.  I thought the leeks would make a perfect, near effortless substitute. What took me by surprise was how very good this simple substitution turned out to be.  I suspect they will be edging out my onions on our holiday table.  The leeks are best served hot from the oven, but they can be assembled hours before you plan to serve them. This is a wonderful side to serve with baked or grilled meat. I suspect you'll find the recipe as addictive as I have. Here's how the leeks  are made. 

Gratineed Leeks...from the kitchen of One Perfect Bite courtesy of Donielle at Naturally Knocked Up

Ingredients:
6 large leeks washed and cut in half
1/2 cup chicken stock
salt and pepper
1/2 cup Gruyere cheese (kinda pricey – a nice aged cheddar would work great too)
1/4 cup Parmesan
2 tablespoons butter

Directions:
1) Preheat oven to 350 degrees F.
2) Wash leeks thoroughly to remove all dirt. Slice in half vertically down the leek. Lay leeks cut side up in a baking dish and pour stock over them. Sprinkle with salt and pepper. Cover baking dish with foil.
3) Bake until leeks are tender, about 30 minutes. Sprinkle cheeses over top, dot with butter. Place under the broiler for 2 to 3 minutes, or until top is golden brown. until the top is golden brown, 2-3 min. Serve hot. Yield: 4 servings.









One Year Ago Today: Grape Flognarde















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Three Years Ago Today: Strawberry Panna Cotta














Four Years Ago Today: Tunisian Semolina Bread

Whole Wheat Penne Pasta with Kale

From the kitchen of One Perfect Bite...This is a wonderful dish for a meatless Monday or Lenten Friday. I know that kale is considered to be a superfood and that whole wheat pasta is better for my family than its paler counterparts, but when I make this dish I don't concentrate on its health benefits. I make it because it tastes so good. Nonetheless, it doesn't hurt to know why this dish is good for you. Like its cousins, broccoli and cauliflower, kale is a descendent of the wild cabbage and it has been eaten for centuries. There are several varieties of kale, each has a unique flavor and texture but all are packed with nutritional value and a boatload of fiber. Curly kale has ruffled leaves with a pungent, peppery flavor. The leaves of Tuscan kale are a dark bluish green and tastes delicately sweet. Ornamental kale is a newer cultivated species that is oftentimes referred to as salad savoy. Its leaves may either be green, white, or purple and have a mild flavor. All varieties of kale are rich in vitamins and minerals, but what really puts kale into the superfood category is its abundance of phytochemicals which are believed to help prevent cell damage, prevent cancer cell replication and decrease cholesterol levels. This pasta is relatively easy to prepare and if you have never used kale in a pasta sauce, I hope you'll give this recipe a try. The dish was originally developed for Gourmet magazine and it appeared again this summer in a special publication called Gourmet's Easy Dinners. Here's how the dish is made.


Whole Wheat Penne Pasta with Kale...from the kitchen of One Perfect Bite courtesy of Gourmet's Easy Dinners

Ingredients:
1-1/2 pounds kale, leaves torn from stem and center ribs (discard stems and ribs)
1/2 cup sliced almonds
1/4 cup extra-virgin olive oil
3 large garlic cloves, minced
1 medium onion, chopped
1/4 teaspoon red pepper flakes
Salt and black pepper
1 pound whole-wheat penne
1/2 cup grated Parmigiano-Reggiano
1/4 cup (1/2 stick) unsalted butter, cut in pieces

Directions:
1) Cook kale in a 6- to 8-quart pot of well-salted boiling water, uncovered until just tender, 4 to 8 minutes. Transfer kale with tongs to a colander; reserve cooking water. When kale is cool enough to handle lightly, squeeze to remove excess liquid, then chop into bite-size pieces. Return water to a boil for pasta.
2) Cook nuts in oil in a 10-inch heavy skillet over medium heat, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to towels to drain. Cook garlic, onion, pepper flakes, and 1/4 teaspoon salt and 1/4 teaspoon pepper in remaining oil, stirring occasionally, 8 to 10 minutes. Remove from heat.
3) Cook penne in boiling water until al dente. Reserve about 2 cups of pasta water, then drain pasta. Return pasta to empty pot; stir in cheese, butter, kale, onion mixture, 1 cup reserved pasta water, and salt and pepper to taste. Cook over low heat, stirring, 1 minute, moistening with additional pasta water if desired. Serve sprinkled with almonds and additional cheese. Yield: 6 servings.

One Year Ago Today: Apple Cider Donuts and the Halloween Donut Game

Two Years Ago Today: Buffalo-Style Hot Wings

Three Years Ago Today: Raspberry Cream Cheese Coffee Cake

Chicken Spaghetti

From the kitchen of One Perfect Bite...This casserole is the lazy cooks answer to Chicken Tetrazzini. As you glance through the recipe, you'll see just how easy this is to make. A deli rotisserie chicken is the main source of protein in this entree, but additional amounts of it come from the dairy products that are used to make a quick and fail-proof version of bechamel. The bechamel, or white sauce, is quickly made with an instant or quick-blending flour and it is used to replace the condensed soups that are used in most versions of this recipe. This dish can be drier than I like, so to prevent that, I add a can of low-sodiun broth to the final mix of ingredients. It works well. This casserole is not at all fancy but it is delicious and can be made hours in advance of serving. It can also be frozen. We'll be on the water for the most of the day today and it's really nice to know that all that's left to do for dinner is to pop this in the oven. I'll serve it with a huge platter of tomatoes and a bowl of tossed greens. If I'm feeling energetic I might even whip up a loaf of garlic bread. If you've never had chicken spaghetti, I hope you'll give it a try. It's a family friendly casserole and, if you get the seasonings right, it is delicious. Here's the recipe I use.

Chicken Spaghetti...from the kitchen of One Perfect Bite

Ingredients:

One-Step White Sauce

4 tablespoons butter
1 cup finely chopped onion
1/2 cup finely chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon minced garlic
3 cups cold milk
1/4 cup quick-mixing flour
1 teaspoon seasoned salt
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon dried tarragon or thyme leaves
1/2 cup Parmesan cheese

Casserole Mixture

12 to 16-oz. dry spaghetti snapped in half
3 to 4 cups cubed cooked chicken from a deli rotisserie chicken
3 cups shredded sharp Cheddar cheese, divided use
1 (14.5-oz.) can reduced sodium chicken broth

Directions:
1) Preheat oven to 400 degree F. Lightly spray a large heat-proof casserole dish with cooking spray. Set aside. Bring 4 to 6-quarts of water to a rolling boil.
2) To make white sauce: Melt butter in a large saucepan set over medium heat. Add onions and bell peppers and saute until softened, about 3 to 5 minutes. Add garlic and saute until fragrant, about 30 seconds longer. Add milk and whisk in flour, stirring until smooth. Stir in salt and black and cayenne pepper. Bring to a boil, stirring constantly, over medium heat. Boil and stir for 1 minute longer. Remove from heat and stir in lemon juice, tarragon and Parmesan cheese. Adjust seasoning to taste.
2) To make casserole mixture: Cook pasta in boiling salted water according to package instructions. Drain pasta and place in a large bowl. Add white sauce and 2 cups of cheddar cheese, tossing to combine. Finally, add chicken and canned broth. Stir well to combine. Turn contents into prepared casserole dish. Sprinkle top with reserved cheddar cheese. Bake for about 30 minutes, or until heated through and bubbly. Yield: 8 servings.

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Parmesan Baked Fish Fillets + Tartar Sauce

From the kitchen of One Perfect Bite...This is another simple recipe that is perfect for teaching children or other novice cooks their way around the kitchen. It uses a handful of common ingredients and a simple cooking technique to make a meal that can be table ready in 30 minutes. The baked fillets can be served as a dinner entree or placed on buns and spread with tartar sauce to make a really nice fish sandwich. Will this version ever replace its batter-fried coastal cousin? Probably not, but it is a quick and healthy alternative that is also easy to make. We were in a coastal community today and freshly caught Pacific cod was available at our favorite dock-side shanty. I couldn't resist the temptation and came home with a healthy stash of cod and crab for the larder. The cod fillets made wonderful sandwiches when prepared in this manner. While I used cod, any flat filleted fish works well in this recipe. I hope you'll try this. Here are the particulars.

Parmesan Baked Fish Fillets...from the kitchen of One Perfect Bite

Ingredients:
1 cup milk
2 teaspoons salt
2 pounds thawed fresh or frozen fish fillets
3/4 cup fine dry Italian-style seasoned bread crumbs
1/2 teaspoon paprika
1/4 to 1/2 cup grated Parmesan cheese
melted butter

Directions:
1) Preheat oven to 525 degrees F. Grease a baking dish large enough to hold fish fillets in a single layer.
2) Combine milk and salt in a shallow bowl large enough for dipping fish fillets. Combine bread crumbs, paprika, and Parmesan cheese in another bowl.
3) Dip fish fillets into milk mixture then into crumb mixture. Firmly press crumb mixture into fish fillets. Arrange in the prepared baking dish. Drizzle melted butter over fillets. Bake on top shelf of oven for about 12 minutes, or until fish flakes easily when tested with a fork. Yield: 6 servings.


Tartar Sauce...from the kitchen of One Perfect Bite

Ingredients:
1 cup mayonnaise
1 teaspoon grated onion
1 tablespoon chopped capers
1-1/2 tablespoons sweet pickle relish
1 tablespoon chopped pimiento-stuffed olives
dash ground cayenne pepper

Directions:
Combine all ingredients; stir until well blended. Chill thoroughly.
Serves 6 to 8.







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