Laurie's Kitchen

A cooking blog of some of my favorites

Risotto with chicken sausage April 1, 2014

Filed under: Chicken,Dinner,Fall,Gluten Free,Vegetarian Optional,Winter — laurms15 @ 7:34 am

Ingredients
3 chicken sausage links, chopped
2 T olive oil
2 T butter
1 large onion, diced
5 cloves garlic, minced
1 1/2 cup arborio rice
1/2 cup white wine
4 cups chicken stock
2 cups water (if needed)
1 cup sun dried tomato (not packed in oil), chopped
1 package frozen chopped spinach (10 ounces)
1/2 cup shredded parmesan cheese

In a large pan, heat oil over medium heat. Saute chicken sausage until crispy brown. Remove from pan.

Add butter to pan. When melted, stir in onion and saute until translucent. Stir in garlic for one minute.

Add rice and stir continuously for a few minutes then add wine. Stir until wine is mostly absorbed then add broth in 1/2 cup increments, stirring gently, until completely absorbed.

Add sun dried tomatoes and remaining water, in 1/2 cup increments, until the water is completely absorbed or the rice is cooked through completely: tender but not crunchy.

Add spinach and chicken sausage to pan and heat through.

Remove pan from heat, stir in parmesan and serve.

Serving Size: Makes 4 2-cup servings

Number of Servings: 4

 

Cranberry Orange Bread (Gluten Free) December 22, 2013

Filed under: Bread,Breakfast,Brunch,Fall,Fruit,Gluten Free,Winter — laurms15 @ 12:15 pm

I 100% stole this recipe from Charmingly Uncomplicated because it was fantastic!

Cranberry Orange Bread
Makes one large loaf or 3 smaller loaves

1 medium orange
3/4 cup orange juice
1 beaten egg
2 Tbsp. cooking oil
2 cups all-purpose flour (or, 2 cups gluten free flour + 2 tsp. xanthan gum – I used King Arthur Gluten Free All Purpose Baking Flour)
3/4 cup granulated sugar
1.5 tsp. baking powder
1 tsp. salt
.5 tsp. baking soda
1 cup coarsely chopped fresh or frozen cranberries (next time I might try dried just to see how that changes the flavor)
1 cup chopped walnuts (I skipped the walnuts in half of the batter due to an allergy)

For Icing
1 cup sifted powdered sugar
2 Tbsp. orange juice

Directions
Preheat oven to 350*

Finely shred peel from 1 orange; reserve peel.

In a mixing bowl, combine 3/4 cup orange juice, 1 tsp. of the shredded orange peel, egg and cooking oil. In another mixing bowl, stir together flour, granulated sugar, baking powder, salt, and baking soda. Add wet ingredients to dry ingredients and stir until just combined (do not over mix). I add in the xanthan gum last so it doesn’t toughen the better. Fold in chopped cranberries and walnuts.

Turn into one lightly greased 8x4x2 inch loaf pan or three 6x3x2 inch loaf pans. Bake in a preheated 350* oven for 50-60 minutes for a large pan (or 35-40 minutes for smaller pans). Test with a wooden pick inserted near center (done when it comes out clean). I opted to make mine muffins. I made a double batch so I ate some, shared some, and put the rest in the freezer for an easy grab and go breakfast.

Cool thoroughly on a wire rack.

For Icing
Blend 2 Tbsp. of orange juice with powdered sugar. Add more if necessary to create a drizzling consistency (we like this to be a bit on the thicker side). Drizzle glaze atop cooled loaves and garnish with reserved zested orange peel.

 

Cornbread Stuffing/Dressing (Gluten Free)

Filed under: Bread,Dinner,Fall,Gluten Free,Side Dish,Winter — laurms15 @ 11:55 am

Thanksgiving is not quite as tasty when everyone eating all of those fabulous stuffing and dressings and you can’t partake.

Adapted from Pioneer Woman.

Ingredients

  • 1 skillet sometimes more Of Cornbread (I Use My Gluten Free Cornbread Recipe)
  • 1 loaf Gluten Free White Bread (I use Schars)
  • 1 stick Butter
  • 1/2 Medium Onion, Diced
  • 2 cups Celery Chopped
  • 2 cups Chopped Carrots
  • 4 cups Chicken Broth
  • Dried Basil to taste
  • Thyme to taste (I use fresh since I buy it to use for the bird but dry is fine)
  • Fresh Rosemary Chopped (I use fresh since I buy it to use for the bird but dry is fine)
  • 1/4 cup Fresh Parsley, Chopped (Dried is ok)
  • Salt and pepper To Taste

Preparation Instructions

Chop the cornbread and loaf of white bread up into 1-inch cubes. Spread them out on two baking sheets and let them dry for approximately 24 hours, or pop them in the oven to speed up the prep.

Warm up a large skillet over medium heat and add one stick of butter. When it’s melted add the onion and celery and cook for a few minutes until onions are almost translucent. Add in your herbs. Then add 4 cups of chicken broth and bring to a boil. Stir until combined.

Place all of your dried bread cubes into a large bowl and mix them up a bit. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don’t want to over salt your stuffing. If the mixture is not quite moist enough add a bit more chicken broth and stir.

Either stuff the bird and bake according to directions or place in a baking dish and bake at 350 degrees for 20 to 25 minutes or until golden brown on top.

 

Basic Risotto (Gluten Free) January 23, 2013

Filed under: Cheese,Dinner,Fall,Sea Food,Side Dish,Vegetarian Optional,Winter — laurms15 @ 6:40 am

BASIC RISOTTO

4 to 5 cups of Chicken broth
3/4 cup of white wine
small shallot (I use shallots because I find them not as strong as regular onions)
1 tb. olive oil or butter (I used a little more)
1 cup of Arborio Rice
1/2 cup of Parmigiano cheese (I used a little more)

1. In a pot heat the Chicken Broth
2.  Chop shallots small and sautee in the butter or oil with a little salt in a large saute pan(I use butter to give it more flavor)
3. Add the rice and stir until coated about 1 minute.
4. Add about a ladleful of liquid slowly and stir until it is gone (Turn heat to low but not simmer)
5. Keep adding liquid and stirring slowly.
6. You can add the wine at any time now and stir. (I alternate with the broth and wine 1/4 cup of wine at a time)
7. About 2/3 of the way through, add the shrimp.
(I usually sautee the shrimp first in a separate pan, so they are cooked when I put them in the rice. Put them in whole or you cut the in pieces your choice)
8. Keep adding liquid and stirring (make sure liquid is dry before adding more.
9. When the rice is cooked (soft on the outside and still a little al dente on the inside) add the Parmigiano and mix well.
10. Serve.

I used the same basic recipe for the vegetable one as well and sautee the vegetables in some butter separately so that it has a nice flavor,
Add them towards the end of the cooking also. I generally mix veggies and shrimp. Peas, broccoli, and carrots are my favorites to put in.

 

Oatmeal Cranberry Cookies December 18, 2011

Filed under: Cookies,Dessert,Fall,Winter — laurms15 @ 12:14 pm
This recipe is basically the one that comes off the Quaker Oats container with my own spin added. Much more cinnamon, orange zest and dried cranberries.
Ingredients
  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • Zest from 1 orange
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 3 teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional)
  • 3  cups Quaker® Oats (quick or old fashioned, uncooked)
  • 2 cups crazins (dried cranberries)

Preparation

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add Orange Zest; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and crazins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

  • Prep Time: 20 min
  • Cook Time Time: 08 min
 

Slow Cooker Brisket October 25, 2011

Filed under: Beef,Dinner,Dutch Oven,Slow Cooker,Winter — laurms15 @ 11:03 pm

Ingredients

  • 2 tablespoons vegetable oil
  • 1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
  • Kosher salt and freshly ground pepper
  • garlic powder/salt
  • 1 12-ounce bottle stout beer (I used two bottles of Guinness instead of one)
  • 4 stalks celery, cut into large pieces
  • 2/3 cup packed dark brown sugar
  • 1/2 cup tomato paste
  • 1/2 cup red wine vinegar
  • 1/3 cup dijon mustard
  • 1/3 cup soy sauce
  • 2 bay leaves
  • 1 teaspoon paprika (I used additional to season)

Directions

Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, paprika, and garlic salt, then brown on all sides, about 10 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.

Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. (I added in the second bottle of Guinness) Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.

Serve on brioche halves with coleslaw; drizzle with the cooking liquid.

I saved the leftover meat in the liquid from the slow cooker and was thankful that it wasn’t oily so I served the leftovers over egg noodles.

This can also be done in the dutch oven.

 

Vegetarian Shepards Pie March 18, 2011

Filed under: Dinner,Fall,Recipe Swap,Vegetarian Optional,Winter — laurms15 @ 3:37 pm
This week’s recipe swap was vegetarian dishes. Mine came from Megan (trpdmosgrl) and it was a hit. My husband is a big fan of regular shepards pie so I was glad to be able to give him this one during lent. He was able to enjoy a hearty dish without the meat!
Vegetarian Shepards Pie
Recipe Courtesy of Aida Mollencamp
Ingredients
1 1/2 cups low-sodium mushroom broth
1/3 cup dry red wine
1 tablespoon tomato paste
1 tablespoon all-purpose flour
3/4 ounce dried porcini mushrooms
3 pounds russet potatoes, peeled, and cut into large dice
5 tablespoons unsalted butter
2 pounds cremini mushrooms, stemmed and quartered
Salt and freshly ground black pepper
1/2 medium yellow onion, finely chopped
3 medium celery stalks, finely chopped
5 medium garlic cloves, finely chopped
1 medium celery root, peeled and small dice
3 medium carrots, peeled and small dice
2 medium parsnips, peeled and small dice
1 tablespoon finely chopped fresh sage leaves
1 tablespoon finely chopped fresh thyme leaves
2/3 cup whole milk
Directions
In a medium bowl, whisk together broth, wine, tomato paste, and flour until evenly combined and smooth. Stir in dried mushrooms and set aside to reconstitute, at least 30 minutes. Strainmushrooms before using, reserving liquid.
Place potatoes in a large pot and cover with heavily salted water by 2 inches. Bring potatoes to a boil and cook until fork tender, about 20 to 30 minutes.
Heat the oven on broil and place a rack in the upper third. Meanwhile, melt 1 tablespoon of the butter in a 3 to 4-quart Dutch oven (or oven-ready saucepan) over medium-high heat. When it foams, add half the mushrooms and cook, stirring rarely, until mushrooms are browned, about 5 minutes. Remove mushrooms from pan, season well with salt and freshly ground black pepper, and set aside. Repeat to cook off remaining mushrooms.
Return pan to stove over medium heat and add 1 tablespoon of the butter, onion, celery, and garlic, and cook until softened and golden, about 2 minutes. Add celery root, carrot, parsnip, andherbs, and season well with salt and freshly ground black pepper. Cook until browned and softened, about 6 minutes.
Add wine mixture to pan and deglaze by stirring and scraping up any browned bits. Let cook until simmering and slightly thickened, about 3 minutes. Stir in reserved mushrooms and any juices that have accumulated and simmer until slightly thickened, about 8 minutes. Remove from heat and reserve in pan.
When potatoes are ready, drain well. Return to pan and mash until uniformly smooth. Fold in remaining 2 tablespoons butter and milk, and season well with salt and freshly ground black pepper. If necessary, keep warm over low heat.
Dot potatoes over vegetable mixture and spread to edges of pan to cover completely. Rough up the surface of the potatoes so there are bits that will get browned and crunchy. Bake until top is golden, about 15 to 20 minutes. Serve