Cooking Game of the Week #60 09/05/12

[cookieee]

Good Morning!!!!

This weeks game is C

Anything related to food/cooking that starts with C

As usual, the recipe has to be new to you!

Happy Cooking!!!

[RebelYell18]

Happy Wednesday everyone! Can't wait to see this week's choices

[cookieee]

C is for Cauliflower and Capers and Cheese


Oh my, oh my, oh my - I could not wait to tell you about this recipe, but I did not want to stop eating. I hope you all like Cauliflower because I would like ALL of you to try this. It is so simple and easy, but oh so good. Get ready to pucker up

Roasted Lemon-Parmesan Cauliflower with Capers

Roasted cauliflower and lemon segments tossed with Parmesan and capers makes an easy side dish. Pair it with roast chicken.

4 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 40 minutes

Ingredients
•1 lemon
•1 large head cauliflower, trimmed and cut into bite-size florets
•2 tablespoons extra-virgin olive oil
•1/4 teaspoon salt
•1/4 teaspoon freshly ground pepper
•1/2 cup finely shredded Parmesan cheese, plus more for garnish
•2 tablespoons capers, rinsed

Preparation
1.Position rack in lower third of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.

2.With a sharp knife, remove skin and white pith from lemon and discard. Working over a small bowl, cut the lemon segments from their surrounding membranes, letting the segments drop into the bowl. Drain the juice from the segments.

3.Toss the lemon segments, cauliflower, oil, salt and pepper on the baking sheet and spread evenly. Roast until starting to soften and brown, stirring once halfway through, 25 to 30 minutes.

4.Sprinkle Parmesan and capers over the cauliflower; stir to combine. Serve garnished with more Parmesan, if desired.

Nutrition
Per serving : 164 Calories; 10 g Fat; 3 g Sat; 6 g Mono; 7 mg Cholesterol; 13 g Carbohydrates; 8 g Protein; 5 g Fiber; 424 mg Sodium; 675 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 2 vegetable, 2 fat

Source: Eating Well Mag. -March/April 2012

[notmetoday]

I saw a recipe for a cauliflower pizza crust the other day. I might be willing enough to try it out and join the game but I would have to be cooking when no one else was around because if my family saw cauliflower they wouldn't even try it.

[Ohioan]

I had a "C" recipe picked out for tonight, but at the market this morning I saw a splendid bit of veal, so tonight will be veal stew instead. Never fear, though! I'll be back with the "C" recipe tomorrow.

Suspensefully,
Phoebe

[LakeMartinGal]

My recipe is from the book, Cooking with Foil, and the recipe is Cheddary Cheese Bread! We're having it later in the week, and I'll post it then! Drool on...

[Hammster]

Well, I suppose this is a sort of Middle Eastern style Chicken dish. My own invention and we've definitely never had it before. A bit spicy from the turmeric. 4 thumbs up.

Hammster's Chicken Wraps

5 chicken tenders (maybe a pound?) cut into 1" pieces.
Spice rub of;
Dried dill, turmeric, dill seed, s/p, onion powder.
1 red bell pepper, sliced into thin strips
1 yellow onion, sliced into thin strips

About a cup of thinly shredded green cabbage
About a half cup of thinly shredded carrot

Sauce;
About a cup of Greek yogurt (Fage works very well)
Couple pinches of the spice rub.
tsp coarse grain mustard
Milk to thin sauce to desired consistency.

Multigrain tortillas.

Put most of the rub on the chicken pieces and let them sit around for half an hour to an hour.

Combine shredded cabbage and carrot into a bowl. Set aside.

Stir sauce ingredients in a bowl. Use just enough milk to thin the sauce where it will drizzle over the dish.

Saute the chicken in a hot skillet for a few minutes. Add the peppers and onions and continue to saute a couple of minutes. Add a splash of water or broth and clamp on the lid and let it steam for a few minutes. Remove the lid and cook until all the liquid has evaporated.

Heat the tortillas.

To assemble - Lay some cabbage and carrots on the tortilla. Spoon on some of the chicken mixture and then drizzle on some of the sauce. Roll up the tortilla and enjoy.

[cookieee]

Well, I suppose this is a sort of Middle Eastern style Chicken dish. My own invention and we've definitely never had it before. A bit spicy from the turmeric. 4 thumbs up.

Hammster's Chicken Wraps

Hi Ham, C is for CHICKEN, CABBAGE, CARROT - GOOD GOING!!

Ah just like ol' times, thanks for your delicious recipe and beautiful picture. And thank you for playing

[cookieee]

I saw a recipe for a cauliflower pizza crust the other day. I might be willing enough to try it out and join the game but I would have to be cooking when no one else was around because if my family saw cauliflower they wouldn't even try it.

Hi notmetoday, welcome to the game. Maybe if you made my recipe first and they like it, maybe they will be willing to try your pizza?

[notmetoday]

Hi notmetoday, welcome to the game. Maybe if you made my recipe first and they like it, maybe they will be willing to try your pizza?

My family doesn't mind cauliflower, they would mind if I went messing with their pizza .

[cookieee]

My family doesn't mind cauliflower, they would mind if I went messing with their pizza .

Oh, that's a different story

[jadenegro]

C is for coffee cake, recipe coming tomorrow I hope

[LakeMartinGal]

Here's my recipe from Cooking with Foil, a Favorite Brand Name cookbook. I though I had purged all of these books, but this one somehow got saved, and I'm glad it did, if just for this recipe!

I made this to go with pork chops last night, and we both found it to be highly addictive! I didn't use all the butter mixture, and maybe a little more cheese. Also, DH didn't feel like grilling, so we did it in the oven, and it was still wonderful! Would be great with chili for football parties or tailgating!

Cheddary Pull Apart Bread

1 round loaf corn or sourdough bread, or 1 lb Italian bread
1/2 cup (1 stick) butter or margarine, melted
1/4 cup French's Classic Yellow mustard
1/2 tsp chili powder
1/2 tsp seasoned salt
1/4 tsp garlic powder
1 cup (4 oz) shredded cheddar cheese

Cut bread into 1-inch slices, cutting about 2/3 of the way down through the loaf. (Do not cut through bottom crust.) Turn bread 1/4 turn and cut across slices in a similar fashion.

Combine butter, mustard and seasonings in a small bowl until blended. Brush cut surfaces of bread with butter mixture.

Spread bread "sticks" apart and sprinkle cheese inside. Wrap loaf in foil.

Place packet on grill. Cook over medium coals about 30 minutes, or until bread is toasted and cheese melts. Pull bread "sticks" apart to serve.

Makes about 8 servings.

Prep time - 15 minutes
Cook time - 30 minutes

[cookieee]

Here's my recipe from Cooking with Foil, a Favorite Brand Name cookbook. I though I had purged all of these books, but this one somehow got saved, and I'm glad it did, if just for this recipe!

I made this to go with pork chops last night, and we both found it to be highly addictive! I didn't use all the butter mixture, and maybe a little more cheese. Also, DH didn't feel like grilling, so we did it in the oven, and it was still wonderful! Would be great with chili for football parties or tailgating!

Cheddary Pull Apart Bread

1 round loaf corn or sourdough bread, or 1 lb Italian bread
1/2 cup (1 stick) butter or margarine, melted
1/4 cup French's Classic Yellow mustard
1/2 tsp chili powder
1/2 tsp seasoned salt
1/4 tsp garlic powder
1 cup (4 oz) shredded cheddar cheese

Cut bread into 1-inch slices, cutting about 2/3 of the way down through the loaf. (Do not cut through bottom crust.) Turn bread 1/4 turn and cut across slices in a similar fashion.

Combine butter, mustard and seasonings in a small bowl until blended. Brush cut surfaces of bread with butter mixture.

Spread bread "sticks" apart and sprinkle cheese inside. Wrap loaf in foil.

Place packet on grill. Cook over medium coals about 30 minutes, or until bread is toasted and cheese ments. Pull bread "sticks" apart to serve.

Makes about 8 servings.

Prep time - 15 minutes
Cook time - 30 minutes

C is for Cheddar and Cheese and Chili Powder and Corn Bread

Oh Boy! That sounds easy enough. Thanks Kay (Oh by the way, what are cheese ments? )

[LakeMartinGal]

C is for Cheddar and Cheese and Chili Powder and Corn Bread

Oh Boy! That sounds easy enough. Thanks Kay (Oh by the way, what are cheese ments? )

I'm an idiot -- melts! I edited the original post -- guess I need to look at that squiggly red line that means a booboo!

[Ohioan]

This Cuban Tofu Stew was pretty good -- actually a variation on picadillo, adapted for tofu. I think it would be good with chicken or pork loin, too.

Cheers,
Phoebe

Cuban Tofu Stew
Servings: 1

1/2 tsp olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
3/4 clove garlic, crushed
1/2 cup tomato sauce
3/4 tsp red wine vinegar
1/4 tsp ground cumin
1/2 bay leaf
2 stuffed green olives, thinly sliced
2 tsp raisins
Salt and pepper, to taste
6 ozs extra-firm tofu, cut in 1/2" cubes

Heat oil over medium heat. Add onion, bell pepper, and garlic. Cook, stirring frequently, 5 minutes. Remove from heat. Add remaining ingredients, except tofu. Mix well. Add tofu and stir gently. Return to heat. When mixture boils, reduce heat to medium-low, cover, and simmer 20 minutes. Stir gently several times while cooking. Remove bay leaf and serve.

Author: Bobbie Hinman
Source: The Meatless Gourmet: Recipes from Around the World

[cookieee]

This Cuban Tofu Stew was pretty good -- actually a variation on picadillo, adapted for tofu. I think it would be good with chicken or pork loin, too.

Cheers,
Phoebe

Cuban Tofu Stew
Servings: 1

1/2 tsp olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
3/4 clove garlic, crushed
1/2 cup tomato sauce
3/4 tsp red wine vinegar
1/4 tsp ground cumin
1/2 bay leaf
2 stuffed green olives, thinly sliced
2 tsp raisins
Salt and pepper, to taste
6 ozs extra-firm tofu, cut in 1/2" cubes

Heat oil over medium heat. Add onion, bell pepper, and garlic. Cook, stirring frequently, 5 minutes. Remove from heat. Add remaining ingredients, except tofu. Mix well. Add tofu and stir gently. Return to heat. When mixture boils, reduce heat to medium-low, cover, and simmer 20 minutes. Stir gently several times while cooking. Remove bay leaf and serve.

Author: Bobbie Hinman
Source: The Meatless Gourmet: Recipes from Around the World

C is for Cuban and Cumin

Yes, it does sound very similar to Picadillo. How was your veal stew the other night?

[cookieee]

Last month we made "Spicy Chicken Wings with Alabama White BBQ Sauce." Don't think I posted it. Tonight, from another CB, DH is making just "Spicy Chicken Wings"

C is for Chicken and Curry and Chicken bouillon granules

Spicy Chicken Wings

12 chicken wings
2 TB mild curry powder
2 cloves garlic, crushed
1 TB oil
2 TB lemon juice
1/2 tsp white pepper
1/4 cup water
1 TB chicken bouillon granules (begrudgingly, loaded with a lot of sodium)


Remove the tips from the chicken wings, rinse and pat dry with paper towels. Score through the skin and flesh with a sharp knife.

Combine the remaining ingredients and mix well.

Pour the marinade over the prepared wings. Mix to coat well.
Marinate at least 1 hr.

Grill on a lightly oiled preheated barbecue over medium heat for 12 minutes, turn and continue cooking until tender and golden brown.

Source: Backyard BBQ


Will post review later

DH and I enjoyed these very much. Some could have cooked a few minutes longer.

[Ohioan]

C is for Cuban and Cumin

Yes, it does sound very similar to Picadillo. How was your veal stew the other night?

The veal stew was yummy yummy yummikins. I made it with peppers, carrots, celery, and string beans -- and, of course, onions and garlic, without which one simply cannot cook.

I'd even claim the Carrots and Celery, but this isn't exactly a dish I've never made before ... unless we revise the standard to be: "something I haven't made before this moment today."

Cheers,
Phoebe

[RebelYell18]

Using coconut flour, cinnamon, and cloves as my C ingredients, I made these muffins on this crisp fall day! They have a great flavor, though the texture is a bit softer than usual muffins and they didn't rise much. Would probably make these again, though I might try another recipe I bookmarked first. With treats like these, going Paleo hasn't been that hard yet.

Purely Paleo Pumpkin Spiced Muffins
What Runs Lori

Makes about 12-18 muffins. (Mine made 12)

■1/2 cup coconut flour
■2 tsp ground cinnamon
■1/2 tsp ground nutmeg
■1/2 tsp ground ginger powder
■1/4 tsp ground cloves
■1/2 tsp baking soda
■1/2 tsp baking powder
■1/2 tsp salt
■1 cup canned pureed pumpkin
■4 eggs
■1/4 cup honey, maple syrup, or a combination of the two
■2-3 tbsp olive oil or vegetable oil
■1 tsp vanilla extract
■pumpkin seeds or pecans, for topping

Preheat oven to 400 degrees F. Lightly oil muffin pans.

In a medium bowl, combine the coconut flour, spices, baking soda/powder and salt.

In another bowl, place the pumpkin puree then add the eggs one at a time, mixing well after each addition. Add oil, honey, and vanilla and mix until well combined.

Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have disappeared. Spoon into prepared muffin pan, filling each muffin 2/3 full. Top each muffin with a few pumpkin seeds and bake for 18-20 minutes, or until golden.

Place on wire rack to cool.

[cookieee]

Using coconut flour, cinnamon, and cloves as my C ingredients, I made these muffins on this crisp fall day! They have a great flavor, though the texture is a bit softer than usual muffins and they didn't rise much. Would probably make these again, though I might try another recipe I bookmarked first. With treats like these, going Paleo hasn't been that hard yet.

Purely Paleo Pumpkin Spiced Muffins
What Runs Lori

Makes about 12-18 muffins. (Mine made 12)

Hi Reb, lucky you, a nice crisp fall day and nice warm muffins.
I've been checking out muffins myself lately, but still using the AC

[cookieee]

Hi everyone, just a reminder. Tomorrow is the last day to get your "C" recipe posted. So, so many C's to choose from. This has been a good week and a fun week

[notmetoday]

I didn't get around to making the cauliflower pizza. I didn't have time this week to make experiment with something that might result in me having to make grilled cheeses

I made a recipe for Pumpkin Dog Cookies. Does that count since I didn't sample any?

Pumpkin Dog Cookies
4 eggs
1 can pumpkin
1/4 cup dry milk powder
4 cups flour plus extra for rolling out
1 cup oat bran
Preheat oven to 350 degrees F.
Blend eggs and pumpkin together; add dry milk, flour and oat bran.
Add either water or more flour to make the dough dry and stiff. Knead the dough to get to a consistency that you can roll out. Roll to 1/2 inch thickness. Cut out with cookie cutters. Place on ungreased cookie sheet. Bake for 30 minutes or until hard. Store in an airtight container for up to two weeks.


My dog was hesitant at first but after she took a bite she wanted more and more (and more!) I noticed that in an airtight container they started to soften so I took the lid off.

[cookieee]

C is for Cookies

You better make sure your dog doesn't tell the other dogs in the neighborhood. All the dogs will be Trick or Treating at your house

Thanks so much for playing. Hope you will come back.

[RebelYell18]

Hi Reb, lucky you, a nice crisp fall day and nice warm muffins.
I've been checking out muffins myself lately, but still using the AC

I'm betting we still have a few hot days left ahead but I'll take the autumn weather anytime! Hopefully it'll cool down for you guys soon!

[cookieee]

I'm betting we still have a few hot days left ahead but I'll take the autumn weather anytime! Hopefully it'll cool down for you guys soon!

Thanks Reb, for my DH at least. For myself, I wish we could have more pool weather instead of all these darn storms.

[LakeMartinGal]

I didn't get around to making the cauliflower pizza. I didn't have time this week to make experiment with something that might result in me having to make grilled cheeses

I made a recipe for Pumpkin Dog Cookies. Does that count since I didn't sample any?

Pumpkin Dog Cookies
4 eggs
1 can pumpkin
1/4 cup dry milk powder
4 cups flour plus extra for rolling out
1 cup oat bran
Preheat oven to 350 degrees F.
Blend eggs and pumpkin together; add dry milk, flour and oat bran.
Add either water or more flour to make the dough dry and stiff. Knead the dough to get to a consistency that you can roll out. Roll to 1/2 inch thickness. Cut out with cookie cutters. Place on ungreased cookie sheet. Bake for 30 minutes or until hard. Store in an airtight container for up to two weeks.


My dog was hesitant at first but after she took a bite she wanted more and more (and more!) I noticed that in an airtight container they started to soften so I took the lid off.

Those look great! How many did you get from the recipe?

[RebelYell18]

Thanks Reb, for my DH at least. For myself, I wish we could have more pool weather instead of all these darn storms.

I know, that must be pretty tough! Crossing my fingers that the storms subside soon and you get nicer weather, whether its warm or fall-like.

[cookieee]

I know, that must be pretty tough! Crossing my fingers that the storms subside soon and you get nicer weather, whether its warm or fall-like.

Thanks Reb.

[jadenegro]

ok, better late than never I guess. Here's the recipe for coffee cake. I was very happy to find this online so I didn't have to type it in. I like coffee cake. I don't know that I have ever had one with chocolate so this was pretty new to me. This is from a cookbook "Back in the Day Bakery Cookbook" and it is also surprising to me that someone would have put chocolate and espresso in coffee cake back in the day. It sounds newer yummy!




Pecan-Chocolate-Espresso Coffee Cake

The Washington Post, April 11, 2012

• Course: Breakfast
• Features: Make-Ahead Recipes
Summary:
Coffee and chocolate bring out the best in each other and make a fortuitous, and perhaps unexpected, appearance in this breakfast pastry. Toasted pecans take the pairing to another level.

MAKE AHEAD: The cake can be wrapped in plastic wrap and stored at room temperature for 2 to 3 days.

8 to 10 servings

Ingredients:

• 2 cups unbleached flour
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 3/4 teaspoon fine sea salt
• 3/4 cup chopped pecans, toasted (see NOTE)
• 3 ounces bittersweet chocolate, finely chopped
• 2 teaspoons espresso powder
• 1 teaspoon baking soda
• 1 cup regular or low-fat buttermilk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
Directions:

Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Grease a 9-inch square baking pan with nonstick cooking oil spray and line the bottom with parchment paper.

Combine the flour, both sugars, butter and salt in the bowl of a hand-held electric mixer or a stand mixer. Beat on low speed, then on medium speed until the mixture resembles coarse meal.

Transfer 3/4 cup of the mixture to a small bowl. Stir in the toasted pecans, chocolate and espresso powder to form the crumb topping.

Sprinkle the baking soda onto the remaining flour-butter-sugar mixture; add the buttermilk, egg, and vanilla and almond extracts. Beat on medium speed just until combined. Scrape the batter into the prepared baking pan, spreading it evenly. Sprinkle the crumb topping evenly over the batter.

Bake for 40 to 45 minutes, until the top is golden brown and a cake tester inserted into the center of the cake comes out clean. Set the pan on a cooling rack, and unmold when the cake has cooled.

NOTE: To toast nuts, spread them on a baking sheet and place in a 350-degree oven, shaking the sheet occasionally to redistribute the nuts, for 8 to 10 minutes. Watch carefully; nuts burn quickly.

Recipe Source:
Adapted from <a href='http://www.amazon.com/gp/product/1590307623?ie=UTF8&tag=washingtonpost-20&linkCode=xm2&camp=1789&creativeASIN=1590307623' >"The Back in the Day Bakery Cookbook,"</a> by Cheryl Day and Griffith Day (Artisan, 2012).

410 calories, 19g fat, 9g saturated fat, 45mg cholesterol, 340mg sodium, 58g carbohydrates, 2g dietary fiber, 36g sugar, 5g protein.

Tested by Dean Felten for The Washington Post.
E-mail the Food Section at food@washpost.com with recipe questions.
© 2012 The Washington Post Company