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Bacon and Leek Risotto

Summary: This is the best risotto I’ve ever made!

Ingredients

  • 5 cups chicken stock
  • 2 cups water
  • 4 slices bacon, chopped
  • 1 tbsp olive oil
  • 4 lg leeks, thinly sliced
  • 1/2 cup shallots, finely chopped
  • 1 1/2 tbsp fresh thyme
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 2 tbsp lemon juice
  • 1 1/2 tbsp butter
  • 1/2 tsp white truffle oil
  • 1 tsp black pepper
  • 1/2 tsp salt
  • 1/2 cup Parmigiano-Reggiano, grated

Instructions

  1. Combine chicken stock and water and bring to a simmer. Do not boil. Keep warm over low heat.
  2. Cook bacon in a large nonstick skillet until crispy, extracting as much fat as possible. When done, remove from pan and crumble.
  3. Add oil to bacon grease and sauté leeks, shallots, garlic, and thyme. Sweat vegetables for four minutes, then stir in rice.
  4. When rice is completely coated with oil, add 1/2 cup stock mixture. Stir constantly until liquid is completely absorbed. Repeat with remaining stock, 1/4 cup at a time, stirring until liquid is absorbed each time before adding more. Reserve 1/3 cup and set aside.
  5. When all but reserved stock has been added, stir in lemon juice, butter, pepper, salt, truffle oil, and cheese. Remove pan from heat and add reserved stock. Sprinkle each serving with bacon bits and serve immediately.

Permanent link to this article: http://cookbook.atlow.org/2014/01/09/bacon-and-leek-risotto/

Bourekas – Mozzarella Cheese Filling

Ingredients

  • 1 1-pound block mozzarella cheese, freshly grated
  • 2 eggs

Instructions

  1. In a large bowl using a fork, mix grated cheese with egg until well combined.

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Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-mozzarella-cheese-filling/

Bourekas – Spinach Filling

Ingredients

  • 1 lb fresh spinach
  • 1 egg, lightly beaten
  • 1 cup finely grated Gruyere cheese
  • Salt and pepper

Instructions

  1. Wash the spinach several times
  2. Put the wet leaves into a saucepan without any extra water, cover tightly, and sweat over medium heat for 4 to 5 minutes until tender.
  3. Drain in a sieve, pressing out any excess moisture.
  4. Chop fine.
  5. Mix in egg, cheese, salt and pepper.

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Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-spinach-filling/

Bourekas – Mixed Cheese Filling

Ingredients

  • 1/2 cup soft white cheese
  • 1 cup finely grated Gruyere cheese
  • 2 tbsp. cream cheese
  • 1 large egg, lightly beaten
  • Salt and pepper

Instructions

  1. Mash all the ingredients together with a fork or combine them in a food processor.

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Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-mixed-cheese-filling/

Bourekas – Feta-Ricotta Cheese Filling

Ingredients

  • 1/2 cup crumbled feta cheese
  • 1/3 cup grated kashkaval cheese (or substitute cheddar, swiss, or feta)
  • 1/3 cup ricotta cheese
  • 1 egg
  • Salt & Pepper

Instructions

  1. In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt and a pinch of black pepper
  2. NB: if using all feta cheese, you may not need to add any salt
  3. Use a fork to mix ingredients together till well blended.
  4. Make sure to break up any large crumbles of feta with the fork.

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Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-feta-ricotta-cheese-filling/

Bourekas – Potato-Spinach-Cheese Filling

Ingredients

  • 2 medium baking potatoes
  • 2 eggs
  • 1 10oz package chopped frozen spinach
  • ¾ teaspoons baking soda
  • Dash of salt
  • 1 cups mozzarella cheese, shredded
  • 1 cups cheddar cheese, shredded
  • 2/3 cup feta cheese

Instructions

  1. Boil potatoes until soft but not soggy.
  2. Mash potatoes well.
  3. Let cool.
  4. Beat in 3 eggs into the potatoes until smooth.
  5. Let rest.
  6. Squeeze water from spinach.
  7. In a large bowl stir together potato mixture with spinach, baking soda, salt, and all three cheeses.

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Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-potato-spinach-cheese-filling/

Bourekas – Dough

Ingredients

  • 3-1/2 cups all purpose flour
  • 2 sticks of unsalted butter, at room temperature
  • 2 tbsp. vinegar
  • 2 tbsp. oil, please not olive oil!
  • 3/4 cup of plain yogurt or cream or buttermilk
  • Pinch of salt
  • 1 egg yolk (for wash)
  • 1 tsp water (for wash)
  • Sesame seeds (if desired)

Instructions

  1. Form dough by quickly mixing first six ingredients together.
  2. Refrigerate for around one hour.
  3. When ready to assemble, roll a thin sheet of dough (not transparent)
  4. Cut into circles with a glass or into squares.
  5. Place a little amount of filling in the middle.
  6. Close in half.
  7. Place on parchment paper (not oiled).
  8. Beat egg yolk and water together to form egg wash.
  9. Schmear with egg wash.
  10. Sprinkle with sesame seeds if desired.
  11. Bake at 350°F until golden 20 minutes.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

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Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-dough/

Chicken and Rice Casserôle

Ingredients

  • 2 egg whites
  • 1/2 cup flour
  • 1/2 tsp black pepper
  • 1/4 cayenne pepper
  • 2 1/2 lbs chicken pieces, on the bone, skin removed
  • 2 tbsp canola oil
  • 1 yellow onion, diced
  • 1 clove garlic, minced
  • 1 red bell pepper, diced
  • 1 cup instant brown rice
  • 1 3/4 cups chicken broth
  • 1 can tomatoes, undrained
  • 1 tbsp tomato paste
  • salt to taste
  • 1/2 tsp black pepper
  • 1 tsp oregano

Instructions

  1. Preheat oven to 375°.
  2. Lightly beat egg whites in a wide bowl. Combine flour, black pepper, and cayenne on a plate or in a large zip lock bag. One at a time, dip chicken into egg whites, allow excess to drip off, and coat with flour mixture.
  3. Heat oil in a non-stick skillet over med-high heat until a drop of water sizzles on it. Lightly brown chicken in batches on both sides, not cooking through. Evacuate from pan and drain on paper towels.
  4. Once all chicken is cooked, sauté onion until translucent, then add garlic and bell pepper until all are tender. Add all remaining ingredients-excepting the chicken-and stir to combine. Then pour into baking dish and spread evenly.
  5. Nestle the chicken in the vegetable and rice mixture and loosely cover with foil. Bake 60 minutes, or until rice is tender and has absorbed most of the liquid. Serve hot.

Number of servings (yield): 4

Calories: 261

Fat: 9

Protein: 20

4 :  ★★★★☆ 1 review(s)

Permanent link to this article: http://cookbook.atlow.org/2013/10/25/chicken-and-rice-casserole/

Chicken Noodle Casserôle

Summary: This is a very simple, rather mid-century style casserôle. I’m usually pretty skeptical of any casserôle that calls for canned soup, but I’m glad I gave this one a shot. It’s an easy, hearty weeknight meal.

Ingredients

  • 1 tbsp olive oil
  • 1 med onion, chopped
  • 1 lb ground beef
  • 16 oz wide egg noodles
  • 1 (10 3/4 oz) can condensed tomato soup
  • 1 (10 3/4 oz) can condensed cream of mushroom soup
  • 1 cup milk
  • 2 tsp salt (or to taste)
  • 1 tsp black pepper (or to taste)
  • sage to taste
  • thyme to taste
  • oregano to taste
  • dry mustard to taste
  • garlic powder to taste
  • paprika to taste

Instructions

  1. Preheat oven to 375° and coat a 3 qt casserôle dish with cooking spray.
  2. Heat oil in a large skillet over medium heat. Sweat the onions and, when translucent, add ground beef. Cook until beef is just browned and completely cooked.
  3. While onions and beef are cooking, cook noodles according to package directions. When noodles are drained and beef is done, return noodles to the cooking pot and add the beef and onions. Stir in both soups and milk. Add remaining ingredients except for paprika.
  4. Pour into casserôle and sprinkle with paprika. Cover with foil, and bake for 25-30 minutes, or until heated through. Serve immediately.

Notes

I followed the original instructions and when I tasted the result before I put it into the casserôle dish I couldn’t believe how bland it was. So I increased the salt and pepper and added the sage, thyme, oregano, mustard, and garlic powder, which improved things a lot. Still, you should taste it yourself and see if you think the casserôle needs anything more (especially with regards to the salt).

Number of servings (yield): 8

3 :  ★★★☆☆ 1 review(s)

Permanent link to this article: http://cookbook.atlow.org/2013/10/25/chicken-noodle-casseroleiug/

Bacon Pierogi Bake

Ingredients

  • 4 slices thick-cut bacon, chopped
  • 4 cloves garlic, minced
  • 2/3 cup (6 oz) 1/3-less-fat cream cheese
  • 1 cup chicken broth
  • 2 (16 oz) packages frozen potato and onion pierogies
  • 1 cup sharp cheddar, shredded
  • 1/2 cup scallions, thinly sliced
  • 1/2 cup plum tomato, seeded and chopped
  • 1 tsp black pepper

Instructions

  1. Preheat oven to 400°.
  2. Cook bacon over medium heat until crisp; remove from pan and set aside.
  3. Add garlic to bacon drippings. Cook 30 seconds, stirring constantly. Add cream cheese and cook until it begins to melt. Gradually add chicken broth, whisking until smooth.
  4. Spray an 11″x7″ glass baking dish with cooking spray. Arrange pierogies in the dish and top evenly with cream cheese mixture. Top evenly with cheddar cheese.
  5. Bake for 20 minutes or until bubbly and heated through. Remove from oven, sprinkle with bacon, scallions, tomatoes, and pepper.

Number of servings (yield): 8

Calories: 303

Fat: 12.8

Protein: 12.1

4 :  ★★★★☆ 1 review(s)

When I made this the first time, I misunderstood the instructions, and added the scallions, tomatoes, and pepper to the cream cheese mixture. The result was incredibly tasty (easily 5 stars), and I think I like it better because I don’t care for uncooked tomatoes or onions, but your taste may differ.

Permanent link to this article: http://cookbook.atlow.org/2013/10/23/bacon-pierogi-bake/