Sunday cooking game of the week #201 03-21-10

[cookieee]

Good Morning Everyone!!!!!!


1. COOKBOOK #47

2. TURMERIC

3. COOKING LIGHT MAG. 1999


HOW TO PLAY (Revised 11-15-09)


If you pick:

#1 - Tell us something about the book-Title, author, pub. date, type of cookbook and anything else you wish to share.

#2 - Ingredient or theme - Recipe may be from anywhere EXCEPT the CLBB.

#3 - Cooking Light Mag. - Any recipe from that year.

You may choose more than one number.

Make a new recipe (to you). Post recipe and review this week. No links please.

The GAME is open to anyone who would like to play.

Happy Cooking !!!

[cherylopal]

Yum! Turmeric! That will mean a yummy curry :) Might not make it til Sat though.

[cookieee]

Well, I WAS going to say that this is what I will be making tomorrow night for dinner, but DH called from work and wants to take me out for dinner tomorrow, SO, this is what I will be making for dinner Wednesday night. :D

Island Marinade

2/3 cup pineapple juice
2 cloves garlic, crushed through press
3 TB (packed) dark brown sugar
2 TB cider vinegar
1 TB TURMERIC
1/2 tsp each ground coriander, cayenne, cardamom and cumin

This recipe is enough to marinate 2 lbs of beef, lamb, pork or poultry.

Source: Good Foods - August 1988

I will be marinating 2 chicken leg quarters

[LakeMartinGal]

I told DD that turmeric was the SCGOTW ingredient this week, and she said, "So, we're having something yellow?" I've actually never used it -- I don't even know if I have it, so I might use a cookbook....;)

[Hammster]

Well, we had yellow food tonight. I went with turmeric. My #47 turned out to be The French Laundry cookbook and I was in no mood to tackle that one. Plus DW seems to be sick so TFL can wait til next time.

Anyway, turmeric it is. I found a CL recipe on Myrecipes for Turmeric Ginger Chicken Saute (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1734343). Actually turned out to be very mild, but very tasty. Definitely had a turmericy (DW's word) flavor. The recipe doesn't call for any liquid at all, but I added just about 1/4 cup of water after adding the chicken to generate just a bit of steam and to deglaze the pan a bit. DW doesn't care for really cooked spinach so instead of frozen I used fresh and added it near the end of the cooking time just to heat it through. I also added in some cooked soba noodles for a starch.
Prep takes a bit of time but cooking goes quickly.

Turmeric Ginger Chicken Sauté

Yield: 4 servings (serving size: 1 1/2 cups)


Ingredients
1 tablespoon olive oil
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1 tablespoon finely chopped red onion
1/2 cup thinly sliced red cabbage
2 teaspoons grated peeled fresh ginger
2 garlic cloves, minced
2 pounds skinless, boneless chicken breast halves, cut into (1-inch) pieces
2 tablespoons chopped fresh parsley
2 teaspoons ground turmeric
1 teaspoon salt
1/4 teaspoon paprika
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers to pan; sauté 1 minute, stirring constantly. Add onion; sauté 1 minute. Reduce heat to medium; stir in cabbage, ginger, and garlic. Cook for 3 minutes, stirring frequently. Add chicken and next 4 ingredients (through paprika); cook 5 minutes, stirring frequently. Stir in spinach, and reduce heat to low. Cook 10 minutes or until chicken is done.


Nutritional Information
Calories:321 (26% from fat)
Fat:9.1g (sat 2g,mono 4.3g,poly 1.7g)
Protein:52.6g
Carbohydrate:5.2g
Fiber:2.3g
Cholesterol:134mg
Iron:3mg
Sodium:739mg
Calcium:91mg
Yvonne Maffei, Cooking Light, MAY 2008

http://inlinethumb36.webshots.com/23011/2120018870100948274S500x500Q85.jpg

[cookieee]

Wow, thanks Ham, look what we almost missed out on by not having that mag. It really looks and sounds real good. Thanks again. Hope your feeling better. ;)

[Hammster]

Wow, thanks Ham, look what we almost missed out on by not having that mag. It really looks and sounds real good. Thanks again. Hope your feeling better. ;)

Feeling just fine, cookieee, thanks. :D

[cookieee]

Well, I WAS going to say that this is what I will be making tomorrow night for dinner, but DH called from work and wants to take me out for dinner tomorrow, SO, this is what I will be making for dinner Wednesday night. :D

Island Marinade

2/3 cup pineapple juice
2 cloves garlic, crushed through press
3 TB (packed) dark brown sugar
2 TB cider vinegar
1 TB TURMERIC
1/2 tsp each ground coriander, cayenne, cardamom and cumin

This recipe is enough to marinate 2 lbs of beef, lamb, pork or poultry.

Source: Good Foods - August 1988

I will be marinating 2 chicken leg quarters

Other than cooking the chicken a little bit too long and getting the skin a little too dark, the dinner was a success. :D DH really liked it and said it was a "make again".

[mkc]

I chose the magazine.

I'd gotten in a bit of a rut with salmon and steelhead trout; I usually just sprinkle it with some Dizzy Pig Shakin' the Tree seasoning and grill it. When I came across the recipe below I thought it was right up our alley. We love the margarita grouper recipe from CL (we use it for fish tacos), so we expected this one to be great as well.


Margarita Salmon

Yield: 4 servings (serving size: 1 fillet and 1 cup pasta)

1 teaspoon grated lime rind
3 tablespoons fresh lime or lemon juice
1 tablespoon tequila
2 teaspoons sugar
2 teaspoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon grated orange rind
1 garlic clove, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 ounces uncooked angel hair pasta
Cooking spray
Lime slices (optional)

Combine first 8 ingredients in a large zip-top plastic bag; add fish to bag. Seal and marinate in refrigerator 20 minutes.

While fish is marinating, cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Remove fish from bag, reserving marinade.

Preheat broiler.

Place fish on a broiler pan coated with cooking spray; broil 7 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade. Serve over pasta. Garnish with lime slices, if desired.


CALORIES 520 (30% from fat); FAT 17.3g (sat 2.9g,mono 7.5g,poly 4.5g); IRON 0.7mg; CHOLESTEROL 111mg; CALCIUM 23mg; CARBOHYDRATE 45.9g; SODIUM 381mg; PROTEIN 42.2g; FIBER 1.4g

Cooking Light, JUNE 1999


I made 1/2 a recipe and did not make the pasta since I had a cold orzo and veg salad leftover from the other day.

The marinade smelled promising. Just 20 minutes of soaking, though, and the fish looked already acid-cooked. After 7 minutes of broiling it looked rather dull. Both of us agreed it didn't have any "margarita" flavor, just kind of boring and unseasoned.

But the orzo salad was good :p

Michelle

[cookieee]

Hi Michelle, so sorry about your salmon, it did SOUND good:D Thanks for covering this weeks mag. ;)

How's everybody else doing? It is awful quiet this week.

Just a little bit of fun info. On another thread, I posted about calling Penzeys yesterday. While talking to Wanda, (at first she didn't understand what I was getting at) she was giving me an example of how to use their website. She said "for example, if you want to use a certain spice, say for instance TURMERIC, you...... It freaked me out. Of all the spices Penzeys sells, she picked that one. I told her about it being the choice for this weeks game. I also told her about our BB (of course) and invited her to join us. It would be nice, but......

What is it about this world and coincidences.? :rolleyes: :D

[Mary Ann]

What is it about this world and coincidences.? :rolleyes: :D

Cue Twilight Zone music...:)

I'm here...I just had a hard time finding a recipe. Nothing sounded good, I didn't want pasta, I'm tired of this and that:confused: Anybody else go through that? I went with the magazine and finally chose this recipe and it wasn't until I started preparing it that I thought "What kind of Thai dish is this? Where's the fish sauce, ginger, cilantro, lime?" Just as I suspected---bland as could be! We were both searching through the condiments, trying to figure out what to add to give it some flavor. Sriracha--check, not it. Soy sauce--check, not it. Chili sauce with garlic--check, not it. Sweet chili sauce--check, not it. I used homemade curry paste, too, so I know that wasn't the problem. Needless to say, not a repeater here:p


Spicy Thai Coconut Shrimp

To save more time, call ahead and have the seafood market peel and devein the shrimp for you.

Yield: 4 servings (serving size: 1 1/4 cups shrimp sauce and 1 cup rice)

2 cups uncooked rice
1 1/2 tablespoons water
1 1/2 teaspoons red curry paste (such as Maesri) or chile paste with garlic
1 1/2 pounds medium shrimp, peeled and deveined
Cooking spray
2 1/2 cups (1-inch) sliced asparagus (about 3/4 pound)
1 1/2 cups sliced green onions
1/2 teaspoon salt
1 (14-ounce) can light coconut milk

Cook the rice according to package directions, omitting salt and fat. While the rice is cooking, combine the water and curry paste in a medium bowl; add shrimp, tossing to coat. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the shrimp mixture, and sauté for 4 minutes. Add sliced asparagus and green onions; cover and cook for 3 minutes or until the asparagus is crisp-tender. Stir in salt and coconut milk. Cook for 3 minutes or until thoroughly heated, stirring occasionally. Serve over rice.


CALORIES 457 (16% from fat); FAT 8.1g (sat 4g,mono 1g,poly 1.4g); IRON 6.9mg; CHOLESTEROL 194mg; CALCIUM 135mg; CARBOHYDRATE 57.8g; SODIUM 646mg; PROTEIN 32.9g; FIBER 3.9g

Cooking Light, MAY 1999

[cookieee]

Cue the Twilight Zone music again, a SHRIMP recipe from 1999. Just what I was wishing for :D Gee Mary Ann, how did you ever know? :D Thank you;)

Sad to say, whenever I have that problem with a recipe, I just keep salting it to death.:rolleyes:. If you did use the light coconut milk, that might be it. I bought a case of that stuff a while back and it's ok but not the real thing.

[cookieee]

Well, we had yellow food tonight. I went with turmeric. My #47 turned out to be The French Laundry cookbook and I was in no mood to tackle that one. Plus DW seems to be sick so TFL can wait til next time.


Hi Ham, how is DW doing? Please tell her Hi and hope she is feeling better. Sorry about the cb #. Maybe you can give it another number. I know you do like to cook out of that book (when you are feeling better).

[ccooney]

I'm here, too, I've just been taken out by a nasty cold this week. DH actually made dinner on Tuesday. Not that he's a bad cook or that he thinks making dinner is woman's work, it's just that I like to do it so much, he lets me make dinner and he does the dishes, since I hate to.
So my original plan was to come up with a seafood recipe for Friday's dinner to add to the game, but I just wasn't up to searching once I got home from work the last four days.
I am feeling better today, and we have a potluck dinner party to go to, for which we've been asked to bring dessert.
Cookbook # 47 is the Better Homes and Gardens Cookbook, 14th Edition, which we got as a Christmas/Shower gift last year.

I've picked the:

Walnut Mocha Torte
The batter is mixed in a blender or food processor. The results are moist, nutty, and spectacular.
Prep: 40 min. Bake: 20 min. Oven: 350 F Cool: 1 hour Chill: 2 hours Makes: 8 servings.

2 C walnuts or pecans, toasted
2 Tbs all-purpose flour
2 1/2 tsp baking powder
4 eggs
3/4 C sugar
1 recipe Mocha Frosting
chocolate curls (optional)
1. Preheat oven to 350 F. Grease the bottoms of two 8x1 1/2" round cake pans. Line pans with waxed paper; grease and lightly flour pans. Set pans aside. In a medium bowl combine nuts, flour, and baking powder; set aside.
2. In a blender or food processor combine eggs and sugar. Cover and blend or process until smooth, stopping and scraping sides as necessary. Add nut mixture. Cover and blend or process until smooth. Spread batter evenly in the prepared pans.
3. Bake for 20 to 25 minutes or until cakes spring back when lightly touched (centers may dip slightly). Cool cake layers on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks. Spread Mocha Frosting on each layer; stack layers. Loosely cover and chill cake for 2 to 24 hours. If desired, top with chocolate curls.

Mocha Frosting
In a chilled mixing bowl dissolve 1 tsp instant coffee crysatls in 1 cup whipping cream. Add 1/3 C sugar, 1/4 C unsweetened cocoa powder, and 1/2 tsp vanilla to cream mixture. Beat with an electric mixer set on medium speed just until stiff peaks form (tips stand straight).
Per serving: 455 cal., 34 g total fat (10 g sat. fat), 147 mg chol., 122 mg sodium, 34g carbo., 2 g fiber, 9 g pro.

I'll let you know how it comes out!

[cookieee]

My #47 is "Steven Raichlen's High-Flavor Low-Fat Desserts". Pub. 1997. He has low fat cakes, pies, cheesecakes, fruit desserts, frozen desserts, etc. But my favorite chapter is called "Chocoholics Unanimous". You know it. :D But what really got my heart was his dedication in the front of the book. "This book is dedicated with love to the sweetest person on earth, my Grammie Ethel!." You gotta love a man that loves his grammie. ;)

Intense Chocolate Pudding

8 TB sugar, or to taste
3 TB unsweetened Dutch-processed cocoa powder
1 1/2 TB cornstarch
1 large egg
1 cup skim or 1 % milk
2" piece vanilla bean, split, or 2 tsp vanilla extract
1 oz unsweetened chocolate, finely chopped

Meringue Whipped Cream (optional) recipe below

1. Put 5 TB of the sugar, the cocoa, and the cornstarch in a mixing bowl and whisk to combine. Add the egg and whisk to mix. Put the milk, the vanilla bean, and the remaining 3 TB sugar in a heavy saucepan and bring to a boil, whisking often to keep the milk from scorching. (If you are using vanilla extract, wait until later to add-see step 3)

2. Add the scalded milk to the egg mixture in a thin stream, whisking steadily. Return the mixture to the saucepan and bring to a boil, whisking steadily. Reduce the heat so that the mixture bubbles gently and cook until thickened, about 2 minutes.

3. Off the heat, stir in the chopped chocolate. (If you are using vanilla extract, add it now.) Taste and add more sugar is desired. Let the pudding cool to room temperature and refrigerate until serving. Remove the vanilla bean. To serve, spoon the pudding into martini glasses or wineglasses. If desired, garnish with dollops of Meringue Whipped Cream.
Makes 1 1/2 cups, which will serve 2

329 calories per serving

Meringue Whipped Cream

"Lightened with meringue, this whipped topping contains a fraction of the fat found in regular whipped cream. For the best results in whipping the cream, chill the bowl, beaters, and cream in the freezer 20 minutes."

3 large egg whites
1/4 tsp cream of tartar
1/2 cup plul 1 TB sugar
3 TB water
1 tsp vanilla extract
1/2 to 3/4 cup heavy cream

1. Put the egg whites and cream of tartar in an electric mixer bowl and start beating at low speed. Gradually increase the speed to medium and continue beating while you prepare the sugar syrup.

2. Put the 1/2 cup sugar and the water in a heavy saucepan with a lid. Cover and bring to a boil. Uncover and cook the sugar until medium-hot, to the softball stage (239 F. on a candy thermometer).

3. Increase the mixer speed to high and beat the whites to soft peaks. Add the remaining 1 TB sugar and beat until the whites are glossy and firm but not dry. The process should take 8 minutes altogether. With the mixer running, pour the hot sugar syrup into the egg whites. Add the vanilla and continue beating until completely cool.

4. Using a clean bowl and beaters, beat the cream almost until stiff peaks form. Gently fold the merinque into the whipped cream with a rubber spatula.

Makes about 2 cups, which will serve 10 to 12

110 calories per serving

Source: Steven Raichlen's High-Flavor Low-Fat Desserts - 1997

Will let you know how it tastes later :cool: :D

[Hammster]

Hi Ham, how is DW doing? Please tell her Hi and hope she is feeling better. Sorry about the cb #. Maybe you can give it another number. I know you do like to cook out of that book (when you are feeling better).

DW is totally fine, thanks for asking. :) She had some kind of bug or a bout of vertigo. But totally fine now. No problemo on the cookbook # choice. It was just the kidney stone surgery recovery that had me looking for easier things to make. So the turmeric theme and subsequent recipe turned out to be perfect for this week.

[cherylopal]

Yum! Turmeric! That will mean a yummy curry :) Might not make it til Sat though.

well, cookieee i haven't gotten to it yet- making chili tonight- needed something simple- Dh and I just got back from napa last night and i didn't have the energy today- i hope to make something tomorrow:)

didn't want to say anything about the trip- it was kind of a last minute fun thing and i don't like to post online about being away from home. the trip was fantastic! pix are on facebook- i was thinking of hamm as dh and i walked past french laundry- i had to see it - gorgeous building

[cherylopal]

My #47 turned out to be The French Laundry cookbook and I was in no mood to tackle that one. Plus DW seems to be sick so TFL can wait til next time.


Hope DW is better!! What a coinky dinky about the French Laundry!!

[cookieee]

Hope DW is better!! What a coinky dinky about the French Laundry!!

HEY MARY ANN ......Time to cue the Twilight Zone music again :D:D

Welcome back Cheryl. Smart move about not posting. Know what you mean. Glad you had a great time.

Connie, here's well wishes coming your way. What a bummer. Get better real soon and drink that pineapple juice. ;) It will clear your head and chest right up.

[Mary Ann]

HEY MARY ANN ......Time to cue the Twilight Zone music again :D:D



No kidding. And I was coming here to tell you that earlier today I won turmeric in a game I play on Facebook. Freaked me right out!!!

Have you tried that dessert yet?:D:D:D:D;)

[cookieee]

No kidding. And I was coming here to tell you that earlier today I won turmeric in a game I play on Facebook. Freaked me right out!!!

Have you tried that dessert yet?:D:D:D:D;)


:eek: That music is going into overtime. Too wild:D Congrats on your win.

Review to follow. ;)

[cookieee]

My #47 is "Steven Raichlen's High-Flavor Low-Fat Desserts". Pub. 1997. He has low fat cakes, pies, cheesecakes, fruit desserts, frozen desserts, etc. But my favorite chapter is called "Chocoholics Unanimous". You know it. :D But what really got my heart was his dedication in the front of the book. "This book is dedicated with love to the sweetest person on earth, my Grammie Ethel!." You gotta love a man that loves his grammie. ;)

Intense Chocolate Pudding

8 TB sugar, or to taste
3 TB unsweetened Dutch-processed cocoa powder
1 1/2 TB cornstarch
1 large egg
1 cup skim or 1 % milk
2" piece vanilla bean, split, or 2 tsp vanilla extract
1 oz unsweetened chocolate, finely chopped

Meringue Whipped Cream (optional) recipe below

1. Put 5 TB of the sugar, the cocoa, and the cornstarch in a mixing bowl and whisk to combine. Add the egg and whisk to mix. Put the milk, the vanilla bean, and the remaining 3 TB sugar in a heavy saucepan and bring to a boil, whisking often to keep the milk from scorching. (If you are using vanilla extract, wait until later to add-see step 3)

2. Add the scalded milk to the egg mixture in a thin stream, whisking steadily. Return the mixture to the saucepan and bring to a boil, whisking steadily. Reduce the heat so that the mixture bubbles gently and cook until thickened, about 2 minutes.

3. Off the heat, stir in the chopped chocolate. (If you are using vanilla extract, add it now.) Taste and add more sugar is desired. Let the pudding cool to room temperature and refrigerate until serving. Remove the vanilla bean. To serve, spoon the pudding into martini glasses or wineglasses. If desired, garnish with dollops of Meringue Whipped Cream.
Makes 1 1/2 cups, which will serve 2
329 calories per serving

Will let you know how it tastes later :cool: :D

Due to circumstances beyond my control we had a very late dinner. So chocolate this late :rolleyes:, you know how it is. So, just so I could review it for the game, we each had a teaspoon to taste. DH said it was delicious. It was very nice and smooth and very intense. I used dark chocolate cocoa and only 1 extra TB of sugar. Used 1% milk. I also used home made vanilla made with vodka:eek:. Can't wait for more of it tomorrow. :cool: ;)

[cookieee]

Mary Ann, cue the music, again :rolleyes: :D

Last night DH was reviewing what he thought was his Sat. shows he recorded on DVD. What he got was PBS's pledge drive shows. He called me into the room and on the screen was one of those Dr. health shows. He was listing foods that are good for the brain and body. #7 was TURMERIC. :eek: :D

[ccooney]

So the walnut mocha torte was a big hit last night! Everyone at the party oohed and ahhhed. I thought it was pretty good, too, though it was a bit scorched around the edges; I'm still trying to figure out the oven in this new apt. It seems to be too hot sometimes and just right others.

[cookieee]

Bumping this up for the Ingredient Challange thread -Turmeric