Thoughts from an Apartment Chef

Cheesey Bean Dip

rgbeaupre@gmail.com — Mon, 03 Dec 2007 19:14:00 -0500

I've tried a number of different bean dip recipes, but just haven't quite found the perfect dish. This is a version that I recently created - heavy on the cheese and slightly spicy. Takes about 15 minutes to make.

1 small yellow onion, diced
1 tsp. raw minced garlic
2 Tbls. butter
2 cups (15 oz) cooked black or pinto beans, mashed
1 cup mild cheese (Monterey Jack)
1/4 tsp. crushed red pepper
1/2 tsp. chili powder
1/2 tsp. salt

Dice onion and garlic. Mash cooked beans with a potato masher. In a heavy-bottomed pan, saute garlic and onion in butter until tender. Add beans and cook over low heat until warm. Add cheese and spices. Heat thoroughly.

Serve warm with tortilla chips. Makes 2 cups.

Holiday Cranberry Bread

rgbeaupre@gmail.com — Mon, 03 Dec 2007 11:25:00 -0500

This is a staple Thanksgiving bread in my family, though we've often made it for Christmas as well. The tart flavor of cranberries are sweetened with orange juice and rind.

Preheat oven to 325 degrees. Lightly grease a 9 x 5 inch bread pan.

Sift:

1 c. sugar
2 c. flour
1/2 tsp. salt
1/2 tsp. soda
1/4 tsp. baking powder

Juice and rind one orange. Add enough boiling water to orange juice to make 3/4 cup.

2 Tbls. melted shortening
1 beaten egg
1/2 c. chopped nuts (preferalby walnuts)
1 c. fresh cranberries, chopped

Sift dry ingredients. Beat edd and melted shortening. Add water/juice mix. Add liquids to dry ingredients and stir until mixed. Stir in nuts and cranberries. Pour into prepared pan and bake 1 hour until lightly golden and a toothpick comes out clean.

Grandma Grace's Banana Bread

rgbeaupre@gmail.com — Wed, 07 Nov 2007 13:57:00 -0500

As with many of my family recipes, I'm sure when and how this one originated, but it is one that my grandmother passed on to my mom, and she in turn to my sisters and I. I've always laughed a bit at the fact that it calls for 1 cup of All Bran cereal, but it really is a very good, basic banana bread recipe. Here are the details:

1/4 cup shortening
1/2 cup sugar
1 well beaten egg
1 cup All Bran cereal
2 Tbsp water
1 1/2 cups mashed bananas (about 2)
1 1/2 cup flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
1/2 cup walnuts

Cream together sugar and shortening until fluffy. Add beaten egg and bran. Mix well. Combine water and bananas. Sift dry ingredients into a separate bowl. Add dry ingredients alternately with water and bananas to shortening and sugar. Add vanilla and nuts. Pour into a lightly buttered and floured bread pan and bake in a preheated 350 degree oven for 1 hour.

Chicken Pot Pie, Goshen Style

rgbeaupre@gmail.com — Thu, 01 Nov 2007 21:52:00 -0400

This is the richest, creamiest, most heavenly-herbed chicken pot pie you'll find. Once again, it comes from my mom's kitchen, and is likely her own variation of a more antiquated source. It takes a while to make, but it is SOOOOO worth it.

Broth:

1 (2 1/2-3 lb) broiler-fryer chicken
1 onion, quartered
1 celery stalk, cut in large pieces
1 tsp basil
1 tsp thyme
1 tsp rosemary
1 bay leaf

Filling:

Chicken (diced)
1 onion (roughly 1 cup)
1 cup celery (diced)
1 cup carrots (diced)
1 cup potatoes (diced)
1/3 cup melted butter
1/2 cup flour
1/2 cup half and half
1/2 tsp salt
1/2 tsp pepper

Pastry:

3 cups flour
1 tsp salt
1 cup shortening
1 egg, beaten
1/4 cup pus 1 tbsp ice water
1 tbsp vinegar
1 Tbsp milk
1 egg, beaten

1). Simmer chicken and broth ingredients for one hour. Reserve 1 1/2 cups of broth. 2). Remove chicken and cut into bite sized pieces. 3). Saute celery, onion, carrot and potato in butter (note: potatoes can be parboiled in water first). 4). Add flour and stir until smooth, cook 1 minute while stirring. 5). Gradually add broth and half and half, stirring constantly. Cook over medium heat until thick and bubbly. 6). Stir in salt, pepper and chicken. 7). Roll out pastry dough into 2 - 1/8 inch thick rounds. Place in a 9 1/2" pastry dish. 8). Add filling and cover with second layer of dough. Brush with egg and milk, and prick with a fork. 9). Bake in a preheated 400 degree oven for 30 minutes, or until crust is golden and filling is bubbly.

My Mom's Apple Crisp

rgbeaupre@gmail.com — Thu, 01 Nov 2007 21:47:00 -0400

My family has used the "Fannie Farmer Cookbook" as a bible for years, but my mom's version of her apple crisp definitely takes the cake. Here's her rendition; a perfect dessert for any fall day.

4 cups slices tart apples
1/3 cup water
1/4 cup flour
1/2 cup oatmeal
1 cup brown sugar
1 tsp cinnamon
1/2 cup butter/margarine (softened)

Preheat oven to 350. Grease a deep pie-pan or 9 x 9 inch glass casserole dish. In a bowl, mix flour, oatmeal, sugar and cinnamon. Cut in butter. Place apples and water in baking dish. Cover with dry mixture. Bake uncovered 30-40 minutes. Serve warm with vanilla ice cream. Serves 4-6.

Hoppin' John

rgbeaupre@gmail.com — Thu, 01 Nov 2007 21:39:00 -0400

My older sister introduced me to this one. She spent a period of time in Texas, and apparently this dish is a New Year's favorite down that way. Here's my version.

Serves 6 to 8

4 cups canned black beans including the liquid from their cans (dried beans can also be cooked in advance)
1/2 cup water
3/4 tsp salt
1 cup finely chopped onion
2 cloves garlic, minced
2 Tbsp butter
1/2 tsp crushed red pepper
1 1/2 Tbsp soy sauce
1/2 tsp chili powder
Ground pepper
3 cups cooked white or brown rice

Toppings:

1 large tomato, chopped
1/2 cup chopped scallions
Sour cream
Grated cheddar cheese

Saute onions and garlic in butter until golden in color, about 5 minutes. Add the spices and soy sauce. Add the beans and water. Simmer gently for about 20 minutes, allowing the flavors to marinate. Stir frequently. Serve when beans are soft and most of liquid has been absorbed. Serve on top of dish of rice, and top with sour cream, tomatoes, scallions and cheese.

Creamy Chicken and Potato Chowder

rgbeaupre@gmail.com — Thu, 01 Nov 2007 21:29:00 -0400

This has become a fall/winter favorite since "Momcat" shared with me last year. I'm not certain of its original source, but I've made just a few adjustments.

Serves 6-8

Ingredients:

2 cups cooked chicken, cut into bit-sized pieces*
1 quart chicken broth
3 cups diced potatoes (raw)
4 Tablespoons butter (or olive oil)
1 cup diced celery**
1/2 cup chopped onion
4 tablespoons flour
2 cups whole milk*
1 teaspoon dried dill
salt and pepper to taste

*If you don't have precooked chicken, you can simmer the chicken meat in the broth for 30-40 minutes, then cool and chop. A faster alternative is to dice the meat, then saute in a few tablespoons of oil until mostly cooked. Then just add chicken to broth, following basic instructions.

**Celery can be omitted entirely without too much effect. I often use a whole medium onion and no celery - I almost think this version is tastier.

*A combination of 1% milk and half and half is also suitable.

Saute celery and onion in butter/oil.
When onion is translucent, add broth, chicken pieces and potatoes. Cook 20 minutes.
Whisk together flour and milk and add this mixture to the soup. Stir until thickened.
Add dill and taste for seasoning.

Simple Pizza Dough

rgbeaupre@gmail.com — Thu, 01 Nov 2007 14:10:00 -0400

Some days I'm in the mood for a delicious pizza crust, and I'm willing to spend the time to go through a lengthy rising process. Other days, I just don't have the time in my schedule too leisurely do this. On those occassions, I whip up this quick and easy pizza dough, and I have my tasty calzone or pie in less than 40 minutes.

Here's what I do:

1 cup warm water
1 package of yeast
2 cups flour (a mix of white and wheat is nice)
1 tablespoon sugar
1 tablespoon oil
1/2 teaspoon salt

Optional: herbs or garlic to flavor (oregano and parsley make a nice mix) Fillings of choice

Stir the yeast in warm water and let dissolve for five minutes. Meanwhile, place oven on warm, and mix flour, sugar, salt and herbs (if desired) in a large mixing bowl. Make a well in the middle of the dry ingredients and stir in oil and water/yeast mixture. This will make a sticky dough.

Turn dough out onto a lightly floured surface and knead until soft, semi-elastic, and no longer sticky. Place in a lightly oiled bowl, and put in warmed oven. Let rise until doubled in bulk, about 15 or 20 minutes.

Prepare your fillings. I suggest italian sausage (precooked), raw broccoli florets, cheese and a small amount of pasta sauce and garlic. When the dough has risen, punch down and divide. Dough will make two small round pizzas or three very large calzones. Heat oven to 425. Roll each piece of dough into a flat circle, about 1/2 an inch thick. Spread pasta sauce and garlic on one half, leaving a border around it. Layer cheese, broccoli and sausage, and fold over open half. Pinch down to seal, and prick air holes with a knife.

Place on a lightly corn-mealed pizza stone in a preheated oven. Calzones cook in about 12-15 minutes. Serve topped with warm pasta sauce and parmesian cheese. Enjoy!