Cooking Up Delicious Recipes: My New Cookbook Adventure

[chefann]

Mary, you won't regret it. I think this will be my top selling cookbook in September, when they're on sale.

 

[Teresa Lynn]

ok, I lied didn't cook dinenr last night DH called me in the middle of the day and said go buy a new dress we're going to 4 Winds!! (My 2nd favorite restaraunt)
so, I bought a very "sexy" halter dress for me at my daughters urging and went and had filet mignon.
Todya I'm off to a flea market maybe tomorrow I'll cook
Dallas has a great Penzeys too.

 

[PCJenni]

Glad to see that PC is going back to basics with this cookbook and the SB this time. I had several PC junky customers who told me they were disappointed by the spring SB. I hated it and so did most of my cluster.

 

[PamperChefCarol]

I'm pretty good at judging actual cooking times when I read them - and Skillet Lasagna and a few others just seemed to me that they would take longer than 29 minutes.......but some of it is cooking time - not actual time you have to be doing something....so maybe they are only counting the "Busy time"?

I made a big batch of marinara sauce yesterday just to be able to try a few of these recipes. I know, don't shoot me, but I can't do jarred sauce. Plus the marinara recipe only takes about an hour. Anyway...just in case you want it...

Marinara Sauce

This recipe makes enough to sauce more than a pound of pasta; leftovers can be refrigerated or frozen. Because canned tomatoes vary in acidity and saltiness, it's best to add salt, pepper, and sugar to taste just before serving. If you prefer a chunkier sauce, give it just three or four pulses in the food processor in step 4.

Makes 4 cups
2 (28 ounce) cans whole tomatoes , packed in juice
2 tablespoons olive oil
1 medium onion , chopped fine (about 1 cup)
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
1/2 teaspoon dried oregano
1/3 cup dry red wine , such as Chianti or Merlot
3 tablespoons chopped fresh basil
1 tablespoon extra virgin olive oil
Table salt and ground black pepper
1 - 2 teaspoons sugar , as needed (see note above)


1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato juice and discard remainder.

2. Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.

3. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.

4. Transfer sauce to food processor (or transfer to saucepan and insert immersion blender; and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses. Return sauce to skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.


I now realize that I left out the basil and sugar. Oh well, it still tasted good. I doubled the recipe so I could freeze some, eat some last night and have enough to play around with.

Back to my original thought, I want to try the skillet lasagna and the recipe with the shrimp and the cheese that you have to "fry" before using it.

I am getting hungry.... maybe time for some leftover pasta.

And a thought about the skillet lasagna... I am going to time this when I do it, and see if I can bring it to the table in less than 29 min. I am using no cook wheat lasagna noodles. I will report my results.

 

[ChefBeckyD]

I made the Spicy Broccoli Frittata for Lunch today - last night I was flipping through the cookbook and DH was looking over my shoulder, and said "Ohh that looks good". I had everything in the house to make it, so gave it a shot.

The only thing I changed was to use half cheddar & half mozzarella, and I used milk instead of water in the eggs - oh and I used honey dijon. I went outside and picked the Romas that I used in the recipe - so they were perfect!

The results - I couldn't taste it much (This darn cold!) but DH LOVED it! He gave it his highest compliment by saying "I'll take the rest of it in my lunch tomorrow"! (he's not big on leftovers for lunch - so when he wants them - I know it's good!)

 

[chefann]

I didn't want to start a whole new thread, but my copy of the 29 minute cookbook has a typo in the Enchilada Casserole recipe. It says 3/4 cup of water, but based on the metric measure for that ingredient (and the fact that the sauce was REALLY runny), it should be 3/8 cup. I let it simmer for about 5 minutes to thicken. But that is a typo.I'll be sending a note to the Test Kitchen to let them know.

 

[pamperedlinda]

I didn't want to start a whole new thread, but my copy of the 29 minute cookbook has a typo in the Enchilada Casserole recipe. It says 3/4 cup of water, but based on the metric measure for that ingredient (and the fact that the sauce was REALLY runny), it should be 3/8 cup. I let it simmer for about 5 minutes to thicken. But that is a typo.

I'll be sending a note to the Test Kitchen to let them know.

You are such the nerd! Only YOU would be able to calculate that one!

 

[pamperedlinda]

You are such the nerd! Only YOU would be able to calculate that one!

And I mean this with lots of love!

 

[chefann]

I didn't actually calculate it. One of the 1/4 measures in the same recipe says 50ml, and the water is 75ml.

 

[pamperedlinda]

smartie pants!

 

[chefann]

It's really yummy. Could benefit from the addition of a few sliced black olives on the top. But generally, really good.

 

[chefann]

I didn't want to start a whole new thread, but my copy of the 29 minute cookbook has a typo in the Enchilada Casserole recipe. It says 3/4 cup of water, but based on the metric measure for that ingredient (and the fact that the sauce was REALLY runny), it should be 3/8 cup. I let it simmer for about 5 minutes to thicken. But that is a typo.

I'll be sending a note to the Test Kitchen to let them know.

This is the response I got from the test kitchen this morning.

Dear Ann,
Thank you for contacting The Pampered Chef! I appreciate you bringing this to our attention. The metric measurement that is indicated in the recipe is 75ml which even still is incorrect and should be 175ml. 50 ml is only about 3 tablespoons however. The sauce is supposed to be relatively moist. We developed the recipe this way in order to have enough moisture to soak into the tortillas so that when the casserole is cooked in the microwave, it is still very moist when you eat it and not dry from the tortillas. Feel free of course to cut down the amount of water if you prefer. Maybe try 1/2 or 1/4 of a cup. I apologize for the confusion. Please feel free to contact us should you have any more questions.

Warm Regards

Damien Eftekhar
Senior Recipe Applications Specialist
The Pampered Chef​

 

[chefann]

I just had to post this story. I sent DH a list of groceries to get for dinner. I'm stuck here at work a little late because I was running late this morning. I knew he wouldn't want to wait for me to stop for foodstuffs on the way home, and decided he can be an adult and pick up a couple of things. I organized the list by recipe and told him to pick one.

He picked the BLT Mac & Cheese. OK. He just called me from the Meijer parking lot, that the thing in the produce department that was under the sign that said "leeks" rang up as a kohlrabi. Even though I indicated on the list that a leek looks like a giant green onion.

So now I have a kohlrabi at home to deal with.

(DH did go back into the store and found an actual leek - under the sign for celery root.)

 

[KellyTheChef]

I just had to post this story. I sent DH a list of groceries to get for dinner. I'm stuck here at work a little late because I was running late this morning. I knew he wouldn't want to wait for me to stop for foodstuffs on the way home, and decided he can be an adult and pick up a couple of things. I organized the list by recipe and told him to pick one.

He picked the BLT Mac & Cheese. OK. He just called me from the Meijer parking lot, that the thing in the produce department that was under the sign that said "leeks" rang up as a kohlrabi. Even though I indicated on the list that a leek looks like a giant green onion.

So now I have a kohlrabi at home to deal with.

(DH did go back into the store and found an actual leek - under the sign for celery root.)

LOL Men are soooooooooo funny!

 

[chefann]

I'm just happy he went back in the store to get a leek. I'll beat KG to the joke:
How do you make leek soup?
First, you take a leek...

 

[pamperedlinda]

I made the Shrimp Orzo Skillet (pg 61) for dinner tonight. It was very good. I used basil instead of mint though. I'd say that the timelime was pretty much right too (I did have the shrimp peeled ahead of time). I also used a pound of shrimp instead of half pound (I think my shrimp were also larger than the recipe called for). All in all I'd say it was pretty good. I think the next time I will add more garlic and, adding a little parmesan would make it even better.

 

[KellyTheChef]

I made the Shrimp Orzo Skillet (pg 61) for dinner tonight. It was very good. I used basil instead of mint though. I'd say that the timelime was pretty much right too (I did have the shrimp peeled ahead of time). I also used a pound of shrimp instead of half pound (I think my shrimp were also larger than the recipe called for). All in all I'd say it was pretty good. I think the next time I will add more garlic and, adding a little parmesan would make it even better.

Extra shrimp and cheese is ALWAYS better!!

 

[dwyerkim]

I made the vegetarian chili tonight and it was very good... and even my kids (3 and 5) ate it which surprised me! I couldn't find a poblano chili so I used a pasillo, and I used the chili beans in hot sauce (they were out of mild). Still, I didn't think it was too spicy but for people who like things mild you could adjust it. And best part, this recipe took me definitely less than 29 minutes... at the last point I checked my count up timer was at 22 minutes and I was basically done at that point. I did lay out the ingredients first and started timing after everything was assembled.

 

[pamperedgirl3]

I made the Provencal Chicken with Brown Rice for dinner tonight. I thought it was pretty good! It's the first recipe from the book I've tried so far--we've been trying the Season's Best recipes too. Sunday I plan on trying the Skillet Lasagna. There are SO many recipes I can't wait to try in here!

 

[dwyerkim]

Ok, tonight we did the toasted angel hair with sausage and red peppers... YUM! It was really good, like something you would order in a fancier Italian restaurant. I made it in my 12" SS skillet--you have to toast the angel hair in the skillet so you really need a 12". Mine is not PC, it is about a dozen years old and I haven't used it since I got my exec. set. But... I don't have the exec 12". I will say that all the fond added to the flavor of the sauce, and it all came up when I added the liquid so clean up was a breeze (esp. since dh did the dishes). So, as an aside to the ongoing stainless steel debate, if you are making a sauce you probably won't have a difficult clean up. But if you're scrambling eggs, unless you are going to make a pan sauce :yuck: you might reconsider.

 

[raebates]

I made the skillet lasagna tonight. Yummy.

 

[Cindycooks]

Did y'all see How to Boil Water (or something like that) yesterday morning on Food Network? They were talking about fond! They were making chicken curry and using a big SS family style skillet. I told DH it was pretty cool that I knew exactly what they was talking about and never would have paid attention before!

 

[raebates]

I've always been a bit of a foodie, but having my own PC business has really broadened my food horizons.Cindy, The Furry Guy and I used to go to New Bern all the time. He was a marine stationed at Camp Lejeune. We both like to shop, and New Bern had lots of interesting little shops. Of course, that was years ago, so it may have changed a bit.

 

[Cindycooks]

Rae it's growing leaps and bounds but still has that small town atmosphere! The downtown has a beautiful waterfront park now and lots more quaint little shops and we became big time with a Starbucks! We love it here. DH is retired navy and works at Cherry Pt now. We are here for good finally, no more getting moved around! Thats cool you've been here!

 

[chefann]

Another good one: Tex Mex Chicken and Rice Skillet.

The chicken thighs have a stronger flavor than white meat, so if that matters to you, use chicken breasts.
The time estimate (28 minutes) on this one was spot-on.

But be warned, this one is a "Yay, it's beige!" dinner - very little color on the plate.

 

[dwyerkim]

Another good one: Tex Mex Chicken and Rice Skillet.

The chicken thighs have a stronger flavor than white meat, so if that matters to you, use chicken breasts.
The time estimate (28 minutes) on this one was spot-on.

But be warned, this one is a "Yay, it's beige!" dinner - very little color on the plate.

Try adding a little bit of finely diced red pepper and cilantro or parsley over the tops of the plates to add some color. I know what you mean... seems like when I make an entree that is beige, I end up serving it with mashed potatoes and corn... kind of kills the appetite, huh?

 

[chefann]

Try adding a little bit of finely diced red pepper and cilantro or parsley over the tops of the plates to add some color. I know what you mean... seems like when I make an entree that is beige, I end up serving it with mashed potatoes and corn... kind of kills the appetite, huh?

It's got some cilantro on it, and cheese. But I'm sitting here eating leftovers for lunch and I swear I didn't get any cheese or cilantro in my bowl. It's beigh chicken, rice and corn. Looks like prison food. Tastes good, though!

 

[pamperedlinda]

I'm making the Artichoke Chicken nwith Roasted Potatoes tonight. I'll let ya know how it turns out.

 

[dwyerkim]

I made the coconut curry chicken last night and really liked it (but I like curry, I know some don't care for curry). Wasn't overly hot, so if you like really hot curry you could jack up the spice a bit. My 5 yr old even ate it (dipped in ketchup, yuck-o).

 

[ChefBeckyD]

It's got some cilantro on it, and cheese. But I'm sitting here eating leftovers for lunch and I swear I didn't get any cheese or cilantro in my bowl. It's beigh chicken, rice and corn. Looks like prison food. Tastes good, though!

Soooo, you gotta lotta experience with prison food there Ann? :yuck: