Charlotte’s Kitchen

Archive for August, 2008

Ingredients:

6        (6-inch diameter) flour tortillas

3        cups shredded iceberg or romaine lettuce

1        cup diced Cheddar or Monterey Jack Cheese

1        cup canned lack beans, drained and rinsed

1        cup halved grape tomatoes

Honey-Lime Dressing

1/4    cup fresh lime juice

1/4    cup olive oil

2        tablespoons honey

2        tablespoons finely chopped fresh cilantro

1/4    teaspoon coarse salt

Directions:

Heat the oven to 375 degrees.  Set six 6-ounce custard cups unside down on a baking sheet.  Cover the tortillas with a damp paper towel and microwave them until they are pliable (about 30 seconds).  Working with one tortilla at a  time, lightly coat both sides with cooking spray and then place each one over a cup.  Gently press the tortilla edges against the cup.

Bake the tortillas until they are light golden brown (about 8 to 10 minutes).  Remove the baked tortillas from the cups and place them upright on serving plates.

Toss together the lettuce, cheese, beans and tomatoes in a large bowl.

In a medium bowl, whisk together all the dressing ingredients.  Add the dressing to the large bowl and toss the mixture well.

Spoon the salad into the taco cups just before eating.  Serves 6.

Ingredients:

1            cup cold water

1/3        cup fine yellow cornmeal

1 1/2     teaspoons salt

2            tablespoons butter, cut into several pieces

1/4        cup unsulfured molasses

1            package (2 1/4 teaspoons) active dry yeast

1/2        cup lukewarm water

3            cups (or more, plus extra for dusting) unlbleached bread flour

Directions:

Combine the water, cornmeal and salt in a small saucepan.  Gradually bring the mixture to a simmer while stirring constantly.  Continue stirring until the cornmeal thickens slightly, about 30 seconds, then remove it from the heat.

Scrape the cornmeal mush into a large mixing bowl. Stir in the butter with a wooden spoon until it melts.  Then stir in the molasses.  Set the mixture aside until it reaches room temperature, about 5 to 10 minutes.

Sprinkle the yeast over 1/2 cup of lukewarm water in a small bowl and let it dissolve, about 5 minutes.  Then stir it into the mush.

Beat 1 cup of flour into the mush until it’s well mixed, about 50 strokes.  Repeat with a second cup.  Beat in the third cup, 1/3 cup at a time.

When the dough pulls together into a ball, turn it out onto a flourdusted surface and knead it by hand for a full 10 minutes, adding more flour if it gets too sticky.

Place the dough in a large, lightly oiled bowl and turn it once to coat the entire surface.  Cover the bowl with plastic wrap and place it in a warm, draft-free spot until the dough doubles in bulk, about 1 1/2 hours.

Punch down the dough and turn it out onto a lightly floured surface.  Knead it for 1 minute.  Cover the dough loosely with plastic wrap and let it sit for 5 minutes.  Meanwhile, butter a 9- by 5-inch loaf pan and set it aside.

Pat the dough into a12- by 9-inch rectangle.  Starting at a 9-inch edge, roll up the dough like a rug, pinch the seam together and fold the ends under.  Place the dough in the pan and cover it loosely with plastic wrap.  Set it ina warm spot until it almost doubles in bulk, about 1 hour.

Set the oven rack one level below the center and heat the oven to 400 degrees.  Remove the plastic wrap from the pan and place the bread in the oven.  Turn the heat down to 375 degrees.  Bake the bread until it starts to brown, about 30 minutes, then rotate the pan 180 degrees and bake for an additional 15 minutes.  Remove the bread from the pan and let it cool thoroughly on a rack before slicing and serving.

Ingredients:

Filling

4            tablespoons butter

1            cup finely chopped onion

1            rib celery, finely chopped

1/3        cup flour

1 1/2    cups chicken stock

1 1/2    cups whole milk

1/2        teaspoon Watkins Sage

1/2        teaspoon Watkins Thyme

2 1/2    cups diced cooked chicken

2            cups vegetables of your choice (leftovers or frozen ones that have been thawed)

salt and pepper

Biscuit Topping

2            cups flour

1            tablespoon Watkins Baking Powder

1            teaspoon sugar

1/2        teaspoon salt

1/4        cup cold unsalted butter, cut into 1/4-inch pieces

3/4        cup milk

Directions:

Melt the butter on the stovetop in a Dutch oven or other oven-safe saute pan with high sides.  Stir in the onion and celery, then cover the pan and cook them for 7 to 8 minutes over medium heat, stirring occasionally.  Add the flour, stirring for 1 to 2 minutes to lightly brown it.

Whisk the chicken stock into the pan.  When it starts to thicken, whisk in the milk.  Add the sage, thyme, chicken and vegetables, continuing to stir until the mixture is heated through, about 5 to 7 minutes.  Add salt and pepper to taste.

Remove the pan from the stovetop and heat the oven to 375 degrees.  Meanwhile. make the biscuit topping by combining the flour, baking powder, sugar and salt in a mixing bowl.  Add the butter and use your fingertips to rub it into the dry ingredients.  Add the milk and stir briskly, just until the dough pulls together.

Flour your work surface and turn the dough onto it.  Using floured hands, knead the dough towoor three times, then flatten it to about 1/2 inch thick.  Using a small round cutter, cut the dough into biscuits and place as many as will fit, barely touching, on top of the filling.  (You can bake any extras separately, on a lightly greased pie place, for about 15 minutes.)

Bake the potpie until the biscuits are golden brown and the filling is bubbly, about 20 to 30 minutes.  Then let it cool for 5 to 10 minutes before serving it.  Makes 6 to 8 servings.

Ingredients:

2        pounds lean ground turkey

1        cup fine Italian-style bread crumbs

1/2    cup ketchup

1        cup grated mozzarella

1        cup finely chopped onion

2        cloves garlic, minced

1/2    cup chopped fresh parsley

2        teaspoons Watkins Basil

1/2    teaspoon Watkins Thyme

1        teaspoon salt

1/2    teaspoon Watkins Pepper

2        eggs, lightly beaten

2        cups pasta sauce

Directions:

Heat the oven to 350 degrees.  Oil a large jelly roll pan or a roasting pan and set it aside.

Combine all the ingredients except the pasta sauce in a large mixing bowl.  Using your hands, toss the ingredients lightly to evenly distribute them, then knead the mixture well.

Transfer the mixture to your baking pan, shaping it into a loaf about 12 inches long and 5 inches wide.  Bake it for 40 minutes, then remove it from the oven and spread a cup of pasta sauce over the top.  Keep baking the meat loaf until it is cooked through, about 35 minutes more.  Allow the loaf to sit in the pan for 15 minutes before slicing it.  Serve it with more pasta sauce, if desired.  Makes 8 or more servings.

Ingredients:

2        medium bananas, sliced

2        tablespoons lemon juice

2        cups shredded romaine lettuce

1        cup sliced strawberries or raspberries

Peanut Butter Dressing

2        tablespoon creamy peanut butter

1        tablespoon honey

1/2    cup low-fat vanilla or plain yogurt

2        tablespoons orange juice

Directions:

Combine all the dressing ingredients in a blender and process the mixture until smooth.

In a small glass bowl, gently toss the banana slices in the lemon juice to keep the fruit from browning.

Divide the lettuce among four serving dishes and then top it with the bananas and berries.  Drizzle peanut dressing over each salad and garnish with chopped peanuts.  Serves 4.

Ingredients:

1 1/2    pound loaf sliced whole wheat bread

4           eggs plus 2 egg yolks

2           cups half-and-half or milk

1           cup maple syrup

1 1/2    teaspoons Watkins Vanilla

1/8       teaspoon salt

1/2       cup raisins

1/3       cup packed light brown sugar

1           teaspoon Watkins Cinnamon

2           tablespoons butter, melted

Directions:

Heat the oven to 350 degrees.  Butter a 9-inch square baking dish or 9 1/2 round deepdish pie pan, preferable ceramic or glass.  You’ll also need a shallow casserole that’s large enough for the buttered baking dish to fit into.

Trim the crusts from the bread, then cut it into 3/4-inch cubes (you should have about 7 cups of cubes) and spread them on large baking sheets.  Place the sheets in the oven for 10 minutes to dry the bread slightly.

Pour about 1/2 inch of hot water in the larger casserole then place the casserole on the middle oven shelf.

Whisk the eggs and yolks into a large mixing bowl.  Whisk in the half-and-half or milk, maple syrup, vanilla and salt.

Spread half of the bread cubes in the buttered baking dish and scatter the raisins over them.  Pour just enough of the egg mixture over the bread to cover it.  Let the bread soak for 10 minutes, occasionally pushing it down so it all gets saturated.

Mix the brown sugar and cinnamon in a small bowl and sprinkle half of it over the bread.  Drizzle on half of the butter.

Add the remaining bread to the pan and pour the rest of the egg mixture over it.  Wait another 10 minutes, then add the remaining sugar mixture and butter.  The dish may be quite full.

Place the baking dish in the larger casserole and bake the bread pudding for about 1 hour.  When it’s done, the top will be well crusted and the entire surface will be puffed up.  Transfer the pan to a wire rack to cool for 30 to 35 minutes before serving.  Makes 8 servings.