Shopping Lists – Week of March 28 – Dinner Recipes

SHOPPING LIST – DUTCH BABY/GERMAN PANCAKE/PANNEKOEKEN – GLUTEN FREE

1 1/2 tablespoons (21 g) unsalted butter

3/4 cup (6 fluid ounces) milk (any kind, just not nonfat)

3 eggs 

3/4 cup (105 g) basic gum-free gluten free flour blend (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch/flour)

 kosher salt

SHOPPING LIST – CLASSIC CHICKEN PAPRIKASH

  •  kosher salt
  •  Freshly ground black pepper
  • 2 1/2 pounds bone-in chicken thighs
  •  neutral oil (like canola, grapeseed, or peanut oil)
  • 2 medium yellow onions
  • smoked paprika
  •  granulated sugar
  • 1 Russet potato2 cups low-sodium chicken broth or water
  • 1/2 cup sour cream

SHOPPING LIST – NON GLUTEN FREE DUTCH BABY

 vegetable or canola oil

2 eggs

1/4 cup cream

1/2 tablespoon rum (or sherry or port)

 all purpose flour

 white sugar

 kosher salt

 baking soda

 SUGGESTED TOPPINGS

 butter

 powdered sugar

1 lemon

maple syrup 

SHOPPING LIST – SLOW COOKER SAUCY ITALIAN CHICKEN

8oz pkg shredded Italian-blend cheeses (2 cups)

6 slices thinly sliced deli-style ham

(6) 6-8 oz skinless, boneless chicken breast halves

(1) 24 oz jar pasta sauce

 Italian seasoned bread crumbs

 fresh parsley or basil leaves

 pasta (optional)

SHOPPING LIST – RANCH MACARONI AND CHEESE

  • (1) 14 1/2 ounce package dried multigrain (OR REGULAR) rotini pasta
  • (1) cup purchased shredded carrot and/or thinly sliced celery
  • 1/2 (or less) cup cayenne pepper sauce (Frank’s Red Hot) (OPTIONAL……This makes things a little spicy – you know your family – you decide)
  • (1) 1 ounce envelope ranch dry salad dressing mix
  • 8 ounces sliced American cheese (about 10 to 11 slices), torn into bite-size pieces
  •  Milk (optional)

*PS – Ranch Macaroni Cheese – Slow Cooker

Practice Supper:  Slow Cooker Ranch Macaroni & Cheese

ranch mac n cheese

For those evenings we talked about —‘practice’ nights: sports, play, First Holy Communion, or nice weather and we just want to get outdoors……THIS is the dinner for THAT kind of night.

RANCH MACARONI & CHEESE

  • Makes: 8 servings
  • Serving Size: 1 cup
  • Yields: 8 cups
  • Prep: 15 mins
  • Cook: 2 hrs 5 mins

 

INGREDIENTS:       

We had this last night- the kids inhaled it. I think it needs ‘something’ but I can’t quite figure out what it is – my immediate thought is that American cheese is not the ingredient to use (big surprise, huh?) – maybe a sharp shredded cheese combo. The ‘kick’ would be better if it came from something other than the hot sauce right now my thought is that for a single recipe, 2 teaspoons of hot sauce would do the trick — the powdered ranch dressing is not cutting it either — i am going to work on this because the kids really liked it, and i think it could be elevated quite easily.

  • (1) 14 1/2 ounce package dried multigrain rotini pasta
  • (1) cup purchased shredded carrot and/or thinly sliced celery
  • 1 or 2 teaspoons cayenne pepper sauce (Frank’s Red Hot) (OPTIONAL……This makes things a little spicy – you know your family – you decide)
  • (1) 1 ounce envelope ranch dry salad dressing mix mixed with sour cream –  (Maybe a little sour cream at the end as well if a creamier texture is desired)
  • 16 ounces shredded sharp cheddar or a family favorite
  •  sour cream 

DIRECTIONS

  1. In a 3 1/2- to 4-quart slow cooker combine the first four ingredients (through dressing mix). Add 4 cups water; stir to combine.
  2. Cover and cook on high for 2 hours (pasta should absorb all the liquid by this time). Add cheese (do not stir). Cover and cook 30 minutes more. Stir gently to combine. If desired, add milk to reach desired creaminess.

I am cooking this for dinner tonight.  The hot sauce is there in the first photo – the recipe is doubled and I halved the hot sauce so it will not be overwhelming.

SHOPPING LIST – RANCH MACARONI AND CHEESE

  • (1) 14 1/2 ounce package dried multigrain (OR REGULAR) rotini pasta
  • (1/2) cup purchased shredded carrot 
  • 1 or 2 teaspoons cayenne pepper sauce (Frank’s Red Hot) (OPTIONAL……This makes things a little spicy – you know your family – you decide)
  • 16 ounces shredded sharp cheese mixture (or one of your favorites)
  • 1 envelope ranch salad dressing powder
  • sour cream
  •  Milk (optional)

From the Test Kitchen

BUFFALO-RANCH CHICKEN MACACRONI AND CHEESE:

Prepare as directed, except stir in 3 cups cooked chopped chicken with the cheese.

 

Source:  BHG SLOW COOKER

PS* Saucy Italian Chicken in the Slow Cooker

*Practice Suppers………You know, as in Lacrosse Practice, Softball Practice, Baseball Practice, Play Practice…..and the list goes on.

With spring break, sports practice, play practice, games, and warm weather luring us outside, of course dinner is going to fall by the wayside.  

My Kitchen Romance recipes demystify and remove the obstacles that derail our goal to serve our family or ourselves ‘real whole food.’ 

We know that healthy meals make healthy eating. And, sharing tips, recipes, and insights help us in our journey to real whole food.

One reader commented to me a few weeks ago that using these recipes and shopping lists has resulted in her spending less on her food budget.  That is not difficult to understand.  In the past, if I went shopping without a menu, a plan, and a shopping list, I was all over the place trying to piece together dinners for the coming week.

Finally, because you and I have the opportunity to read through recipes, think about what our family likes, plan ahead, and select an entree that we know will be a hit, the entire process (I find) is enjoyable, less stressful, and organized.  I daresay that in our house ‘putting dinner on the table’ has been elevated to a better level.  And, no, it doesn’t happen every single night, but it does happen, and that is a benefit to all of us.

All that to say, THIS is a winning concept:  Prep a slow cooker meal the night before so cooking will be one less thing to do on those busy days (I will be posting more about this later today).  I find that a small amount of time on a Sunday evening makes for an incredibly smooth week of dinners.

saucy slow cook chicken

Saucy Italian Chicken

Prep:  35 minutes

Chill:  overnight

Stand:  15 minutes

Slow Cook:  3.5 to 4 hours (Low)

INGREDIENTS

(1) 8oz pkg shredded Italian-blend cheeses (2 cups)

6 slices thinly sliced deli-style ham

(6) 6-8 oz skinless, boneless chicken breast halves

(1) 24 oz jar pasta sauce

1/3 cup Italian seasoned bread crumbs

Snipped fresh parsley or basil leaves

Hot cooked pasta (optional)

DIRECTIONS

  1.  The night before, set aside 1/2 cup of the cheese; wrap and refrigerate.  Place one slice of ham on a clean work surface.  Sprinkle with 14 cup of the remaining shredded cheese and top with a chicken breast half.  Carefully roll up to enclose chicken.  Place in the removable crockery liner of a 3.5 or 4 quart slow cooker.  Repeat with the remaining ham/cheese and chicken.  Pour pasta sauce over chicken.  Cover and refrigerate overnight.
  2. The next day, let liner stand at room temperature 15 minutes.  Place liner in slow cooker. Cover and cook on low 3.5 to 4 hours.  Sprinkle with reserved 1/2 cup shredded cheese, bread crumbs, and parsley before serving. If desired, serve wih hot cooked pasta.  Makes 6 servings.

SHOPPING LIST – SLOW COOKER SAUCY ITALIAN CHICKEN

 8oz pkg shredded Italian-blend cheeses (2 cups)

6 slices thinly sliced deli-style ham

(6) 6-8 oz skinless, boneless chicken breast halves

(1) 24 oz jar pasta sauce

 Italian seasoned bread crumbs

 fresh parsley or basil leaves

 pasta (optional)

Classic Dutch Baby Recipe (Not Gluten-Free)

Classic DB

More about the Dutch Baby:  

I don’t know about you, but I love knowing  the origin of just about every recipe I cook.  And, if you know me, you know that I will regale you with fascinating details of the delicious delights being brought to the table.  Dutch Babies come from the Pennsylvania Dutch tradition, meaning, they’re German in origin, and were originally served in muffin tins, much like popovers.  When a small diner owner in Seattle served them in a large cast iron pan,  people reached for the syrup and a tradition was started.

This recipe is adapted from Helen Brown’s West Coast Cookbook, published in 1952. Notice the ingredients –  they result in a barely sweet, wonderfully savory puffy crepe.  For a larger, fluffier Dutch Baby, double the recipe. Note, though, the single serving recipe is slightly more crispy.  Cover the whole thing in powdered sugar and drizzle with a squeeze of lemon juice.  Top with gobs (okay, maybe not gobs) of butter and enjoy.  The fluffiness is  amazingly noticeable.  You don’t want to miss it!

db kk

For one 9-inch pancake, made in a 9-inch cast iron skillet

INGREDIENTS

1 tablespoon vegetable or canola oil, for greasing the skillet

2 eggs

1/4 cup cream

1/2 tablespoon rum (or sherry or port)

1/2 tablespoon all purpose flour

1/2 tablespoon white sugar

1/8 teaspoon kosher salt

1/8 teaspoon baking soda

 SUGGESTED TOPPINGS

1 tablespoon butter

2 tablespoons powdered sugar

1 lemon, halved

maple syrup (optional)

DIRECTIONS

Preheat oven to 450F.

Beat together the ingredients for a minute, until completely smooth.  Heat up a greased cast iron pan over medium high heat, and pour in the batter, cooking until set, about 1 minute.  Move the cast iron skillet into the oven and bake for 5 to 7 minutes until puffed up and golden brown on top.

Serve immediately with butter, powdered sugar, and lemon juice.

SHOPPING LIST – NON GLUTEN FREE DUTCH BABY

1 tablespoon vegetable or canola oil, for greasing the skillet

2 eggs

1/4 cup cream

1/2 tablespoon rum (or sherry or port)

1/2 tablespoon all purpose flour

1/2 tablespoon white sugar

1/8 teaspoon kosher salt

1/8 teaspoon baking soda

 SUGGESTED TOPPINGS

1 tablespoon butter

2 tablespoons powdered sugar

1 lemon, halved

maple syrup (optional)

Source:  Whitney A. The Kitchy Kitchen

Classic Chicken Paprikash

chicken-paprikash-recipe-v_medium

A simple’classic.’ There’s no need to ‘tweak’ this – it is perfect!

HANDS-ON TIME
30 minutes
TOTAL TIME
1 hour
SERVINGS
4 to 6

Ingredients

  • 2 tablespoons kosher salt
  • 1 teaspoon Freshly ground black pepper
  • 2 1/2 pounds bone-in chicken thighs
  • 2 tablespoons neutral oil (like canola, grapeseed, or peanut oil)
  • 2 medium yellow onionsquartered and thinly sliced
  • 2 tablespoons smoked paprika
  • 1 pinch granulated sugar
  • 1 Russet potatoesmedium dice
  • 2 cups low-sodium chicken broth or water
  • 1/2 cup sour cream

Instructions

Combine kosher salt and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a large Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side. Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings.

 

Return to stove on medium heat, stir in the onions, paprika, and sugar, and season with salt and freshly ground black pepper. Cook until golden and softened, about 3 minutes. Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.

 

Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Remove from heat, stir in sour cream, taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.

SHOPPING LIST

  •  kosher salt
  •  Freshly ground black pepper
  • 2 1/2 pounds bone-in chicken thighs
  •  neutral oil (like canola, grapeseed, or peanut oil)
  • 2 medium yellow onions
  • smoked paprika
  •  granulated sugar
  • 1 Russet potato2 cups low-sodium chicken broth or water
  • 1/2 cup sour cream

Source:  Aida Mollencamp, Salt & Wind

 

Gluten-Free Dutch Baby, German Pancake, Pannekoeken…

A favorite comfort food in our house is ‘breakfast for dinner.’  and, ‘pannenkoeken’ (pronounced:  panni-cookin) is  delicious for breakfast, lunch, dinner, or dessert.  Madison had it first at the Keefe’s house a few years ago, and when she described it to me, I said, ‘Oh!  A Dutch baby! I love those!’

 Are you wondering why some people call it a Dutch Baby, and others a German Pancake?  Apparently, the young daughter of a German restauranteur in Seattle couldn’t pronounce the word “Deutsch,” and instead said “Dutch.” And so this classic German pancake came to be known as a Dutch baby. (You say ‘tomato,’ I say ‘ta-mah-toe.’)

I love reading recipes almost as much as trying out new ones, and I first made a Dutch baby after seeing the recipe in a Williams-Sonoma catalog in 1995.  Whatever you call it, this will quickly become a favorite, and you will love the many, many ways it can be tweaked. Look for the gluten-free recipe below.

GF dutch baby

 

“A pannekoek or pannenkoek[1] (plural pannenkoeken) or Dutch Pancake is a style of pancake with origins in the Netherlands and Belgium.[2] Pannekoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts. They may incorporate slices of bacon,apples, cheese, or raisins. Plain ones are often eaten with treacle (syrup made of sugar beets), appelstroop (an unspiced Dutch variety of apple butter) or (powdered) sugar and are sometimes rolled up to be eaten by hand or with cutlery.

Basic ingredients are flour (plain, self-rising or both), milk, salt, and eggs.  Milk can be replaced with soy milk without changing the end result; the other ingredients are essential. 

The ingredients are beaten into a batter of a fairly liquid consistency. A ladle of batter is then pan fried in butter or oil. Once the top of the pannekoek is dry and the edges start to brown, it can be flipped over. The first one is often less than perfect. At home a stack of pannekoeken can be made in advance so everyone can eat at the same time, or people can take turns at the stove.

Pannekoeken can be, and often are, eaten as a main course, served warm, in winter pannekoeken are sometimes eaten after snert in a two course meal. Pannenkoeken are a popular choice for a child’s birthday meal in the Netherlands and Belgium. Specialised pannekoeken restaurants are common in the Netherlands and Belgium. They often offer a very wide range of toppings and ingredients, traditional and modern (e.g. cheese, oregano and salami on a pizza-pannekoek).”

Nicole Hunn can make any recipe a gluten-free recipe, and Gluten-Free on a Shoestring is a fantastic GF resource. This is her recipe, and these are her hints and tips for an amazing Dutch Baby.

Nicole’s helpful hints begin here: ‘As is especially the case with a super simple recipe like this one, there are a few tricks of the trade. You must select and prepare the few necessary ingredients carefully (not just any flour blend will do, and your eggs and milk must be at room temperature). And your pan must be hot from the oven when you pour in the batter. That’s what gives rise to that gorgeous, puffy pancake and the even browning.

As with many things, there’s something special about baking it in a cast iron skillet, as it holds heat so well and heats so evenly. But I have made this gluten free Dutch baby successfully in a 9-inch cake pan. If you can, try to avoid making it in a Pyrex pan, as glass bakes very hot and the pancake is much more likely to burn before it browns.’

Prep time: 3 minutes Cook time: 17 minutes Yield: 1 9-inch pancake

INGREDIENTS

1 1/2 tablespoons (21 g) unsalted butter

3/4 cup (6 fluid ounces) milk, at room temperature (any kind, just not nonfat)

3 eggs (150 g, weighed out of shell) at room temperature

3/4 cup (105 g) basic gum-free gluten free flour blend (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch/flour)

1/4 teaspoon kosher salt

Photos courtesy of Gluten-Free on a Shoestring

 

step-by-step-Dutch-babyDIRECTIONS

  • Preheat your oven to 375°F. In a 9-inch cast iron skillet or heavy-bottom 9-inch cake pan, place the butter. Place the pan with the butter in it in the preheated oven just until the butter is melted, while you make the batter.

  • In a blender, place the milk, eggs, flour blend and salt, and blend just until smooth. You do not need a high-speed blender for this task. The batter will be thin. Remove the hot pan with the melted butter from the oven, and pour off excess butter, leaving just a coating on the pan. Working quickly, pour the batter into the hot pan and return to the oven. Bake for 12 minutes. Rotate the pan 180° and continue to bake until the pancake is puffed and golden brown all over (about another 5 minutes). Remove from the oven.

  • The pancake should release easily from the pan. If it seems stuck on any sides, loosen it with a knife and slide it out of the pan onto a wire rack. This will ensure that the bottom of the pancake doesn’t become soggy as it cools. Allow to cool briefly before slicing into wedges and serving warm garnished with fruit, a light dusting of confectioners’ sugar and maybe a dollop of whipped cream (in the winter, I like to serve it with citrus, in the summer with berries).
  • Any leftover wedges can be stored at room temperature for about 4 hours, or even wrapped tightly and stored in the refrigerator for at least 1 day. Reheat gently in the microwave before serving. This recipe can be doubled easily, and baked in two batches.

Source:  http://glutenfreeonashoestring.com/gluten-free-dutch-baby/

SHOPPING LIST

1 1/2 tablespoons (21 g) unsalted butter

3/4 cup (6 fluid ounces) milk (any kind, just not nonfat)

3 eggs 

3/4 cup (105 g) basic gum-free gluten free flour blend (69 g superfine white rice flour + 23 g potato starch + 13 g tapioca starch/flour)

 kosher salt

 

 

 

 

Speckled Malted Coconut Cake

easter cake

Three layers of fluffy white cake are covered with a coconut buttercream frosting that’s made with cream of coconut, butter, sugar, and blue gel food coloring. But perhaps the most impressive feature, however, is the phyllo nest. Wondering how to make it? Just thinly slice phyllo dough and gently layer it around the cake, then complement it with store-bought robin’s egg candies. The result, as you can see, is a stunning cake that guests might be too busy marveling at to get around to eating.

While the cake is decidedly Easter-themed,  you can certainly put a spin on it for other spring occasions. For a Mother’s Day luncheon, you can use yellow or purple food coloring instead. And for a baby shower, go ahead and keep the eggs, but make the cake pink or lilac or palest blue or pastel green……………

Whatever the occasion, this showstopping treat will become a mainstay cake recipe.  If you can tear your eyes away from the photo long enough to make it, that is.

INGREDIENTS

  • Baking spray, for pan
  • 3 c. cake flour, spooned and leveled
  • 1 1/2 tsp. baking powder
  • 1/4 c. malted milk powder
  • 1 tsp. Kosher salt
  • 1 c. canola oil
  • 1 c. half-and-half, at room temperature
  • 1 c. sugar
  • 1 tsp. pure vanilla extract
  • 1 tsp. pure coconut extract
  • 1 large egg plus 2 large egg whites, at room temperature
  • Coconut Buttercream (recipe link below)
  • 1/8 tsp. brown gel food coloring
  • Phyllo nest and robin egg candies (recipe link below)

PHYLLO DOUGH INGREDIENTS

  • 6 sheets of phyllo dough
  • Cooking spray

COCONUT BUTTERCREAM FROSTING INGREDIENTS

  • 1 c. (2 sticks) unsalted butter, at room temperature
  • 1/2 c. cream of coconut
  • 6 c. confectioners’ sugar
  • 1 tsp. pure vanilla extract
  • pinch of Kosher salt
  • Blue gel food coloring

DIRECTIONS

CAKE:

  1. Preheat oven to 350 degrees F. Lightly grease three 8-inch cake pans and line bottoms with parchment paper rounds. Whisk together flour, baking powder, malt powder, and salt in a bowl.
  2. Whisk together oil, half-and-half, sugar, vanilla, coconut extract, and whole egg in a separate bowl until smooth. Fold in flour mixture just until incorporated. Beat egg whites with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold egg whites into batter just until combined.
  3. Divide batter among prepared pans. Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool in pans on a wire rack for 15 minutes, then invert onto racks to cool completely.
  4. Place one layer on a cake plate and frost top with 1 cup Coconut Buttercream. Repeat two more times. Frost sides with remaining Coconut Buttercream.
  5. Stir together food coloring and 2 drops water in a bowl. Dip the tip of a wide, stiff paintbrush into the mixture. Holding the brush 6 to 8 inches from the cake, gently fling the mixture onto iced cake. Repeat for desired effect. Spread Phyllo Nestaround the base of the cake, and nestle candies in nest.

COCONUT BUTTERCREAM

  1. Beat butter and cream of coconut with an electric mixture on medium speed until smooth, 1 to 2 minutes.
  2. Gradually beat in sugar.
  3. Beat in pure vanilla extract and a pinch of kosher salt until combined.
  4. Beat in blue gel food coloring, one drop at a time, to desired color.

PHYLLO NEST

  1. Tightly roll 6 sheets of phyllo dough lengthwise. Very thinly slice.
  2. Transfer to a baking sheet, loosely separating layers. Spray with cooking spray.
  3. Bake at 350 degrees F until golden-brown, 10 to 12 minutes. Cool completely.

There are a few variations on this same design, and I am including the photos below.

 

http://www.canadianliving.com/food/speckled_easter_egg_chocolate_cake.php

http://www.babble.com/babble-voices/easter-treats-18-homemade-ideas-here/

http://urbanbakes.com/mini-vanilla-malt-speckled-egg-cakes/

The original Speckled Egg Cake! Learn how to make this springy Easter cake with a step-by-step tutorial | by Carrie Sellman for TheCakeBlog.com

THE TUTORIAL:  http://thecakeblog.com/2013/02/speckled-egg-cake.html`

Source:  Country Living March 2016 and the links aboove