Cooking Game of the Week #55 06/21/12

[cookieee]

Good Morning () Everyone!!!!!


AND FOR OUR LAST GAME FOR A WHILE


1. COOKBOOK - STARTS WITH X Y OR Z

2. TO TRY FOLDER - RECIPE STARTS WITH X Y OR Z

3. CHEF - LAST NAME STARTS WITH X Y OR Z

4. INGREDIENT - STARTS WITH X Y OR Z

5. YOUR FAVORITE THAT YOU MADE IN THE LAST 54 GAMES. YOU DON'T HAVE TO MAKE IT AGAIN, UNLESS YOU WANT TO.


WELL, IT'S TIME TO TAKE OUR LITTLE VACATION. REMEMBER OUR NEW THREAD, OUR "HOME AWAY FROM HOME. YOU CAN REACH ME THERE AND LET ME KNOW IF OR WHEN YOU WANT TO RESUME THE GAME. HAVE A REAL GOOD SUMMER AND STAY SAFE. WILL MISS YOU ALL.

[LakeMartinGal]

My to-try recipe is from the WW Make it in Minutes cookbook. I'm going to make this for dinner tonight and I'll report back! (Love the heads-up, Cookieee!)

Zesty Chicken with Shallots, Capers and Olives

4 servings

1 lb thin-sliced skinless boneless chicken breasts
1 tsp dried rosemary, crumbled
1/2 tsp salt
1/2 tsp coarsely ground black pepper
2 tsp olive oil
2 shallots, chopped
1 clove garlic, minced
3 Tbsp cider vinegar
1/4 cup dry white wine
1 (14.5 oz) can diced tomatoes with their juice
5 Kalamata olives, pitted and chopped
1 Tbsp capers, drained
1/4 cup chopped fresh basil

Sprinkle the chicken with the rosemary, salt and pepper.

Heat the oil in a large nonstick skillet over medium-high heat. Saute the chicken until browned and cooked through, about 3 minutes on each side; transfer to a plate. Add the shallots and garlic to the skillet and cook until the shallots are soft, about 1 minute. Stir in the vinegar; continue to cook until the vinegar evaporates, about 30 seconds. Add the wine, tomatoes, olives and capers. Simmer, uncovered, until the sauce thickens slightly, about 8 minutes. Stir in the basil. Return the chicken to the skillet and cook about 1 minute longer to heat through.

Serve the chicken over your favorite thin-strand pasta with a tossed green salad on the side.

4 Points
186 calories, 4 g total fat, 1 g saturated fat, 66 mg cholesterol, 878 mg sodium, 8 mg total carbohydrates, 1 g dietary fiber, 28 g. protein, 34 mg calcium

NI doesn't count the pasta.

[Ohioan]

I've come up surprisingly light on X-Y-Z entries, except for tons of zucchini recipes in the ingredient category, but I do have three Martin Yan cookbooks, so I'm looking forward to a good selection for the weekend.

Funny ... I had so many "V" cookbooks for the previous game -- Vegetarian This and Vegan That -- but I'd cooked my way through most of them so much that I couldn't find anything new. Ditto my to-try file. Ah, well.

So. Now comes the lovely task of going through my past 54 sets of entries to choose my favorite(s). How many are we allowed? One? Up to three? Or what?

I can't believe we're losing the weekly game "for a while." (How long is "a while"?)

Cheers,
Phoebe

[cookieee]

I've come up surprisingly light on X-Y-Z entries, except for tons of zucchini recipes in the ingredient category, but I do have three Martin Yan cookbooks, so I'm looking forward to a good selection for the weekend.

Funny ... I had so many "V" cookbooks for the previous game -- Vegetarian This and Vegan That -- but I'd cooked my way through most of them so much that I couldn't find anything new. Ditto my to-try file. Ah, well.

So. Now comes the lovely task of going through my past 54 sets of entries to choose my favorite(s). How many are we allowed? One? Up to three? Or what?

I can't believe we're losing the weekly game "for a while." (How long is "a while"?)

Cheers,
Phoebe

Hi Phoebe, as many favorites as you have. "a while" is till you call me back. Can I have at least a month off?

[Ohioan]

Hi Phoebe, as many favorites as you have. "a while" is till you call me back. Can I have at least a month off?

Awww gee ... next thing you know, the help will be wanting paychecks and potty breaks, too.

Okay, take the summer off if you wish. Don't worry about me. If I collapse, I can always drag myself to the phone....

No, wait, that was my grandmother's line.

Cheers,
Phoebe

[RebelYell18]

Boooo hoooo, I can't believe the last game is here! What am I going to look forward to every Thursday?! But its okay - you deserve a summer vacation, Miss Cookieee!

Just a heads up: Friday through Tuesday, I'll be on vacation in Vermont! But I will certainly be playing this week when I'm back, not to worry.

[sunnyshine]

Put this in my to try pile after applecrisp posted it. I saved it until this game to make:


Yogurt Marinated Chicken

This is really good, and really easy. The yogurt mixture really sticks to the chicken and makes it tasty and tender. Keep in mind it has to marinate for at least 8 hours.

• 1/2 cup plain fat-free yogurt
• 3 cloves minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon canola oil
• 1 teaspoon sugar
• 1 teaspoon chili powder
• 3/4 teaspoon ground ginger or 1 tablespoon minced fresh ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 4-6 boneless chicken breasts
Directions
Combine first nine ingredients,and pour into a large ziploc bag.
Add the chicken to the bag, seal, and turn bag to coat chicken with mixture.
Refrigerate 8 hours or overnight.
I think overnight is best.
You can grill over indirect medium heat until done.


Found on recipezaar

[cookieee]

Awww gee ... next thing you know, the help will be wanting paychecks and potty breaks, too.

Okay, take the summer off if you wish. Don't worry about me. If I collapse, I can always drag myself to the phone....

No, wait, that was my grandmother's line.

Cheers,
Phoebe

All I want is time to eat breakfast The first thing I do is check the game and before I know it, it's lunch time

If you can't stand it anymore, just let me know.


While we are on the subject, if/when we start up again, what do you all want to do? Always open for suggestions.

[cookieee]

Boooo hoooo, I can't believe the last game is here! What am I going to look forward to every Thursday?! But its okay - you deserve a summer vacation, Miss Cookieee!

Just a heads up: Friday through Tuesday, I'll be on vacation in Vermont! But I will certainly be playing this week when I'm back, not to worry.

Thanks Reb, this Thursday will be hard on me also. Maybe I only think I can take a vacation I certainly hope you have a real good time on yours.

Hey, since we don't have to end the game to start a new one Thur. maybe we can take all summer to play this one?

[Ohioan]

Hey, since we don't have to end the game to start a new one Thur. maybe we can take all summer to play this one?

I was actually thinking of making my own challenge: either starting over again from "A" or going back to the cookbook number challenge, generating a new set of random numbers each week. It won't be the same without everyone else chiming in -- not to mention your delightful commentary, cookieee -- but it least it may help feed the addiction.

Cheers,
Phoebe

[cookieee]

Hi Phoebe, since you are coming up with ideas, how about when the game starts up again?

[LakeMartinGal]

I really enjoyed the alphabet part, and the additional categories! It was easier for me to guess what the next category is -- except for the weeks I went backwards in the alphabet! As you know, I plan menus on Tuesday, so I really enjoyed being able to plan ahead!

I'll bet you're back in 2 weeks!

[cookieee]

I really enjoyed the alphabet part, and the additional categories! It was easier for me to guess what the next category is -- except for the weeks I went backwards in the alphabet! As you know, I plan menus on Tuesday, so I really enjoyed being able to plan ahead!

I'll bet you're back in 2 weeks!

I get the hint. If/when we resume I will try to give everyone as much heads up as I can. Most of the time, I never knew what we were doing until I typed it.

2 weeks eh? I've been at this job at least 5 years. Don't I get at least 3 weeks by now?

opps forgot. I enjoyed the alphabet game also. Let's see what everyone else says.

[LakeMartinGal]

I get the hint. If/when we resume I will try to give everyone as much heads up as I can. Most of the time, I never knew what we were doing until I typed it.

2 weeks eh? I've been at this job at least 5 years. Don't I get at least 3 weeks by now?

opps forgot. I enjoyed the alphabet game also. Let's see what everyone else says.

Sure, you can have at least 3 weeks... if you can stay away that long! I think the alphabet game may be less work for you, is guessable, except for the extra categories, and lots of fun!

[Ohioan]

I, too, am all for starting the alphabet again. And I, too, have been planning ahead to the next letter as we've come to the end of a game week. (We addicts - I mean obsessive compulsives - I mean steadfast fans - must stick together.)

Cheers,
Phoebe

[cookieee]

I, too, am all for starting the alphabet again. And I, too, have been planning ahead to the next letter as we've come to the end of a game week. (We addicts - I mean obsessive compulsives - I mean steadfast fans - must stick together.)

Cheers,
Phoebe

As long as you post things like this throughout the summer, I will be happy

[Ohioan]

I'm about to start planning one of my Martin Yan recipes for tonight (probably one of his variations on pepper steak), but in the meantime here's my entry for category #5, favorites from the previous 54 games. I just couldn't decide on my very favoritestest, so I've pared down to four. (Is that okay?)

Cheers,
Phoebe

Korean BBQ-Style Burgers
Servings: 2

3/4 lb lean ground beef
1 1/2 Tbs finely minced garlic
1 1/2 Tbs grated fresh ginger
1 1/4 Tbs soy sauce
1 1/4 Tbs brown sugar
1 1/2 Tbs finely minced green onion
1 tsp sesame seeds
freshly ground black pepper
2 hamburger buns

Quick Cucumber Carrot Pickle
1/2 cup matchstick carrots
1/2 cup matchstick cucumber
1/4 tsp sesame seeds
2 tsp rice vinegar
1/4 tsp sugar

1. In a bowl, mix the ground beef with the garlic, ginger, soy sauce, brown sugar, green onion, sesame seeds, and black pepper. Form into 4 equal-sized patties. Let rest for 15 minutes at room temperature.

2. Meanwhile, prepare the Quick Cucumber Carrot Pickle. In a small bowl, toss the carrots, cucumber and sesame seeds with the rice vinegar and sugar.

3. Assemble other condiments for a banchan burger bar: tomato slices, lettuce, Cucumber Carrot Pickle, kimchi, Sriracha chilli sauce, hot mustard, etc.

4. Grill or broil the burger patties 5 to 7 minutes on each side for medium (internal temperature of 150F). Serve with banchan burger toppings.

Source
Author: Jaden Hair
Source: The Steamy Kitchen Cookbook

-------------
Pork Tenderloin in Orange Sauce
Servings: 2

1 Tbs olive oil
3/4 lb pork tenderloins
Kosher or sea salt
freshly ground black pepper
1/4 med onion, slivered
3 cloves garlic, minced
1/2 Tbs minced fresh parsley
1/8 tsp dried thyme
5 Tbs freshly squeezed orange juice
5 Tbs chicken broth
1/16 tsp crumbled thread saffron

Preheat the oven to 350F. In a shallow casserole, heat the oil and brown the meat all over, sprinkling with salt and pepper as it browns. Remove to a warm platter. Add the onion and garlic and sauté until the onion is softened. Return the meat to the pan and add the parsley, thyme, orange juice, broth, and saffron. Bring to a boil, cover, and bake for about 1 hour, until the meat's internal temperature reaches 160F. Slice the meat at an angle, about 1/2" thick, and spoon on the sauce.

Source
Author: Penelope Casas
Source: La Cocina de Mama

--------------
Goulash (Vegan)
Servings: 2

2 tsp extra-virgin olive oil
1/3 large onion, chopped
1/2 lb potatoes, cubed or quartered
2/3 cup drained cooked kidney beans
2/3 tomatoes, peeled and chopped
1/3 green or red bell pepper, diced
1 tsp sweet paprika
2 2/3 cup water

Heat the oil in a soup pot. Add the onion and sauté until golden. Stir in the potatoes, beans, tomatoes, bell pepper, and paprika, and mix well. Stir in the water and bring to a boil. Simmer, stirring occasionally, for about 1 hour.

Tips
If desired, sauté crushed garlic along with the onion. Sauerkraut, cabbage, and/or pasta may also be added.

Source
Author: Joanne Stepaniak
Source: Vegan Deli

------------------------
Egyptian Potato Soup
Servings: 1

1/2 Tbs olive oil
1/2 onions, chopped
1/2 stalk celery with leaves, chopped
1/2 cloves garlic, minced
1/16 tsp turmeric
1 1/4 cup boiling potatoes, peeled and coarsely chopped
1 1/8 cup water
1/4 bay leaf
1/3 tsp salt
ground white pepper, to taste
2 tsp fresh lemon juice

Heat the oil over medium heat. Add the onion, celery, garlic, and turmeric, and sauté until softened, 5 to 10 minutes. Add the potatoes, water, bay leaf, salt, and pepper. Bring to a boil, cover, reduce the heat to low, and simmer until the potatoes are very soft, about 45 minutes. Just before serving, stir in the lemon juice.

Source
Author: Gil Marks
Source: Olive Trees and Honey

[LakeMartinGal]

My to-try recipe is from the WW Make it in Minutes cookbook. I'm going to make this for dinner tonight and I'll report back! (Love the heads-up, Cookieee!)

Zesty Chicken with Shallots, Capers and Olives

4 servings

I liked this -- DH was not as enthusiastic -- it needed more garlic, and I didn't have the olives, after all... DH is not as fond of tomatoes in their raw state as I am, and the canned tomatoes are so good, they almost taste like fresh, so he would have preferred it if I'd cooked the sauce down more. I did whirr it with my stick mixer, to smooth it out. I'd repeat it, for sure!!!

[cookieee]

Hi Phobe, I know I haven't started my vacation just yet, but would you mind posting the game information on each recipe? You can deduct it from my vacation pay.

[jadenegro]

Hmm, I've had zebra cake on my to-try list for a long time but I'm not sure I have the patience to do it tomorrow. I'll sleep on it... or maybe look into zucchini recipes.

[carmor]

OK. . . I made a recipe yesterday from category #4. INGREDIENT - STARTS WITH X Y OR Z. . .although I'm not sure it's technically going to count, but it was really good so I'm going to post it anyway

A few months ago I bought a bag a xantham gum to try making DD some cookies. I've been really disappointed with how all my attempts at gluten free baking have turned out, so I've been avoiding baking for a while. DH and DD were both begging for chocolate chip cookies so I decided to give it another try and see if I could find a use for some of my "x" ingredient. I found this recipe on the Food Network website and we were not disappointed! They tasted just like chocolate chip cookies, even DH (who can still eat gluten) enjoyed them.

The Chewy Gluten Free
Recipe courtesy Alton Brown, 2007

• 8 ounces unsalted butter
• 11 ounces brown rice flour, approximately 2 cups
• 1 1/4 ounces cornstarch, approximately 1/4 cup
• 1/2-ounce tapioca flour, approximately 2 tablespoons
• 1 teaspoon xanthan gum
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 ounces sugar, approximately 1/4 cup
• 10 ounces light brown sugar, approximately 1 1/4 cups
• 1 whole egg
• 1 egg yolk
• 2 tablespoons whole milk
• 1 1/2 teaspoons vanilla extract
• 12 ounces semisweet chocolate chips

Preheat the oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

[cookieee]

NO COOKIEEE, NO Yes, just this one quick reply then I will get back to my project..........ok

Yes Carmen, you are right.

[Ohioan]

Hi Phoebe, I know I haven't started my vacation just yet, but would you mind posting the game information on each recipe? You can deduct it from my vacation pay.

Oopsies! I'll post the game numbers here, and go back and edit them into the delinquent post as well.

Pork Tenderloin in Orange Sauce: #13, repeated for #20.
Egyptian Potato Soup: #18.
Goulash (Vegan): #26.
Korean BBQ-Style Burgers: #52.

Blushes,
Phoebe

[Ohioan]

Oopsies again. Apparently the "edit" button disappears after a certain length of time, so I can't edit the original post after all. For some reason, I feel like a double doofus today. Or should that be "doofa" to indicate the feminine form of "doofus"?

Cheers,
Phoebe

[cookieee]

Oopsies again. Apparently the "edit" button disappears after a certain length of time, so I can't edit the original post after all. For some reason, I feel like a double doofus today. Or should that be "doofa" to indicate the feminine form of "doofus"?

Cheers,
Phoebe

Quick on your feet today, aren't you? (refering to your humor. The other is ok. I just needed it for my records. Thanks, I was just being lazy. I could have looked it up

[jadenegro]

Ok, I don't have enough patience to attempt a zebra cake this week. Just wanted to post the recipe I would have made if I had the patience



Zebra Cake
from King Arthur Flour

Chocolate or vanilla, chocolate or vanilla? It's an eternal debate for bakers trying to please a crowd. This fun and festive recipe combines chocolate and vanilla batter in the pan to create "zebra" stripes satisfying everyone, especially those who love a touch of whimsy. This cake also bakes up light and tender, ready to accept your favorite icing, and is the perfect size for a small gathering or after school snacking.

1 cup granulated sugar
4 large eggs
1 cup milk (whole, 2% or 1%)
1 cup vegetable oil
1 teaspoon vanilla
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons Double Dutched Dark Cocoa

Directions
1) Preheat the oven to 350°F. Lightly spray a 9" x 2" round baking pan with cooking spray. Line the bottom of the pan with a circle of parchment, and spritz again. Set the pan aside.
2) In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the oil, milk and vanilla until well combined and smooth.
3) In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.
4) Remove 2 cups of the vanilla batter and place it in the measure you used for the liquid ingredients. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter.
5) Now for the stripes. Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thin rings of each batter on the outer edges of the pan, thicker rings towards the center.
6) Bake the cake in the center of the preheated oven for 35-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Frost as desired.

[margeslp]

Too bad the internet didn't exist when my kids were small. Zebra cake is so great

[Ohioan]

Last night, I dipped into my to-try file and made this Zucchini Saffron Pasta recipe, for double points on the title and the ingredient. Two caveats, though. First, the directions don't say what to do with the lemon juice in the ingredient list -- probably my own error in transcribing the recipe. I added the juice after the saffron water, since that's where it appears in the ingredient list. Second, next time, I'll omit the cheese, which I found overwhelming and a conflicting taste with the saffron and lemon juice. I may try substituting toasted bread crumbs instead. Fortunately, I tried the cheese on only a small portion first. The part without it was quite good.

Cheers,
Phoebe

Zucchini Saffron Pasta
Servings: 1

1/3 cup onion, thinly sliced
1/2 clove garlic, minced
1 tsp olive oil
1 cup sliced zucchini
1 pinch saffron threads
2 1/2 tsp lemon juice
salt and pepper, to taste
3 ozs pasta, chunky shapes
1 1/2 tsp grated Parmesan cheese

While the pasta cooks, saute the onions and garlic in the oil for 3 or 4 minutes. Add the zucchini and saute another 5 minutes, stirring frequently, until the onions are translucent and some of the zucchini slices have lightly browned edges. Crush the strands of saffron and stir into a spoon or two of hot water. Stir the mixture into the zucchini. (I added the lemon juice here.) Add salt and pepper to taste. Lower the heat and keep warm while pasta finishes cooking. Then toss the pasta with the zucchini mixture, sprinkle with cheese, and serve.

Source
Author: Mollie Katzen (not usually one of my favorites)
Source: Moosewood Restaurant Low-Fat Favorites

[RebelYell18]

Thanks Reb, this Thursday will be hard on me also. Maybe I only think I can take a vacation I certainly hope you have a real good time on yours.

Hey, since we don't have to end the game to start a new one Thur. maybe we can take all summer to play this one?

Thanks cookieee! The bf and I had a great few days away And a few days of eating LOTS of treats, so its time to get back on track! Glad the game and a couple zucchini are both still around to help me out for dinner tomorrow...I'll be back with a recipe!

Oh, and after reading some of the other posts, I too loved the alphabet game!!

[erin elizabeth]

Category 4: zest.

Does this count? It was really good and I'd like to share Made this for supper club last night. It is light and moist. The streusel is fabulous and it was very well received.

Blueberry Buckle with Lemon-Scented Streusel (King Arthur Flour)
¾ c sugar
¼ c butter, room temp
1 large egg
½ c milk
2 c flour
2 tsp baking powder
½ tsp salt
2 c (10oz) blueberries, thawed if frozen

¾ c flour
¾ c sugar
1 tsp cinnamon
zest of one lemon (2-3 tsps) [or 1/8 tsp lemon oil]
½ tsp salt
1/3 c soft butter

Grease and flour a 9-inch square pan (I used an 8x8). Preheat oven to 375.

Cream together the butter and sugar then add the egg and mix at medium for 1 minute. Stir in the milk, scraping down the sides of the bowl. Gently blend in the dry ingredients and fold in the blueberries. Spread in prepared pan.

Whisk together the flour, sugar, cinnamon, zest (or oil), and salt. Add the butter, mixing to make medium crumbs. Sprinkle the streusel over the batter. Bake 45-50 minutes or until a cake tester inserted in the center comes out clean. Cool on a wire rack. Serve with whipped cream for dessert or coffee for breakfast.