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New! Fresh! Spicy!: 10 fun ingredients for chili

With winter dragging on, the traditional stews and soups of the season are most likely growing tiresome. Here are 10 snazzy ways to spice up your palette. Add any of these odd ingredients to a typical vegetarian chili for a special, and delicious, twist.

While you are cooking, why not use the remaining tomato juice to make a Caesar. Nothing makes cooking more fun than a little bit of juice from the fun flask.

 

By Madame Jeanette
By Madame Jeanette
  1. Jalapeno Peppers or Chipolte Peppers found in Adobo sauce.

Block out those grey skies by adding Jalapeno peppers to spice up the chili and give it some colour. Chipolte peppers are a great alternative and are EXTREMELY spicy. They can be found in local grocery stores in adobo sauce.

espresso by Brian

  1. Espresso for a jolt

Espresso is a fun ingredient that can enhance a chili, adding a jolt to the slow-cooked stew. Espresso adds a unique quality to the dish, deepening the taste and making the eater buzz.

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  1. Cocoa Powder

Cocoa powder is a popular ingredient for alternative chili lovers and can bring out unsuspecting flavours in other ingredients. It also adds a smoky and earthy flavour to the dish, which will reduce the acidic taste tomatoes tend to cause. Be careful not to add too much cocoa powder — a smidge will make a stellar difference.

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  1. Beer

Beer is a great addition to chili because each type of beer creates a specialized taste relative to an individual’s pallet. Dark beers add a smoky quality to the dish and hoppier beers add a bit of a spicy kick. The beer evaporates the alcohol content so the dish is safe for kids, but the delightful taste of a good craft beer is left behind for the parents.

By Lloyd K. Barnes Photography
By Lloyd K. Barnes Photography
  1. Spicy Chocolate

Spicy chocolate (or chili chocolate) works well and can be found at local grocery stores. A darker chocolate will deepen the taste and add a pleasant and surprising spicy sweetness. It also pairs fantastically with red wine.

By Steven Depolo
By Steven Depolo
  1. Sriracha Sauce

Sriracha sauce gives chili a spicy Asian twist. For those who love typical hot sauce, Siracha will take your experience to the next step. Add soya sauce for a true Asian flare. Make sure to have water or corn bread on hand because Sriracha runs HOT!

By Andrew Melton
By Andrew Melton
  1. Arrowroot Powder and Sour Cream (vegan or otherwise)

Arrowroot can be difficult to find, but it is a staple in many southern dishes, including the classic, Gumbo. Adding the spice and sour cream (vegan variations are available and delicious!) turns the average chili into a southern frenzy. Many of us northerners have never tried REAL Gumbo, so this would be an adventurous option for a winter dinner party to warm the heart and soul.

By Blairingmedia
By Blairingmedia
  1. Quinoa

Quinoa! Quinoa! Quinoa! Everything tastes better with this protein packed and intensely healthy grain. It also makes a great additional ingredient to chili because it thickens any recipe and will fill you up in a healthy and satisfactory way. It has a light taste, but pairs well with any spice, absorbing it easily.

By Steven Depolo

  1. Veggie Dogs

A less healthy, but yummy, alternative is to thicken your chili and pour it on top of veggie hot dogs. Turning boring chili into chili dogs will cheer up anyone with winter blues — plus it’s a really fun dish for kids. Worried about the mess? Veggie hot dogs can also be cut up and put into the dish for younger children. No need to worry about getting chili on the floor.

By Dorami Chan
By Dorami Chan
  1. Curry Paste

Curry adds to any dish, giving it a spicy and cleansing flavour while still remaining delicious. Curried chili is a simple mixture and is affordable. Pairing curry paste with coconut will give the chili a rich and spicy flavor, making a smoother chili option.

With these new and fun ingredient options, enjoy your Friday night cooking and remember to have a drink on me.

5 Drinks To Keep You Warm This Holiday Season

It’s December! The countdown to the holidays has officially started. You’ve (hopefully) put up your Christmas Trees by now and are looking for ways to gather your friends and family for some quality time. With carols blasting, your uncle attempting to sing, and the presents scattered under the tree, it seems like the perfect time to sit around the fireplace with a warm, holiday drink. Whether it’s hot chocolate, eggnog, or a fancy latte — we’ve gathered some of the best recipes for you to try.

Candy canes aren’t just meant to be ornaments and stocking stuffers. Add a hint into your favourite hot chocolate recipe for a nice minty taste: 

1. CANDY CANE WHITE COCONUT HOT COCOA

 

  • 3 Cups of Silk Coconut Milk
  • 1¼ cups Ghirardelli Classic White Chocolate Chips
  • ½ cup Andes Peppermint Crunch chips or ¼- 1/2 tsp peppermint extract.
  • 1 vanilla bean, split and scrapped or 1 tsp vanilla extract
Directions
  1. Add coconut milk, Giraradelli Classic White Chocolate Chips and vanilla bean to a heavy saucepan.
  2. Heat until chocolate melts, whisking to keep the chocolate from sticking or burning on the bottom of the pan.
  3. Whisk until the chocolate has melted and the cocoa is hot.
  4. Add Andes Chips or peppermint extract ( start with ¼ tsp and taste, then adjust).
  5. Add vanilla extract if you didn’t use a vanilla bean.
  6. Pour into a mug, top with whipped cream. Garnish with a candy cane and a sprinkle of Andes Peppermint Crunch Chips or red and white sprinkles.

Too old to build a gingerbread house? (We disagree!) Bring the same taste and tradition into drink form with this decadent latte: 

2. GINGERBREAD LATTE

 

 

  • 4 shots espresso (or ¾ cup strong-brew coffee)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoons sugar
  • 2 tablespoons molasses
  • 1½ cups milk (for foaming)

Directions

  1. In a glass measuring cup, combine the coffee, spices, sugar and molasses. Use a whisk to dissolve the spices in the coffee very well. Divide between two mugs.
  2. Steam or froth the milk in a milk frother (or just warm it on the stove).
  3. Divide the milk between the two mugs, and serve immediately.

You can never have too many truffles! Never. Especially if it’s in your hot chocolate: 

3. TRUFFLE HOT CHOCOLATE 

 

 

  • 2 cups 2% milk
  • 6 ounces 70% cacao dark baking chocolate, chopped
  • 3 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • Dash salt

DULCE DE LECHE WHIPPED CREAM 

  • 3 tablespoons sugar
  • 1/2 cup heavy cream

Directions 

  1. In a large saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolate, brown sugar, espresso powder, vanilla and salt until smooth. Return to the heat; cook and stir until heated through. Pour into mugs; top with desired flavor of whipped cream.
  2. To prepare dulce de leche whipped cream: In a heavy skillet, melt sugar until golden. Gradually stir in cream; cook and stir until sugar is dissolved. Transfer to a small bowl; cover and refrigerate for 4 hours. Beat until stiff peaks form.

Skip the traditional eggnog this year and spice it up with some cayenne pepper: 

4. SPICED CHOCOLATE EGGNOG 

 

 

  • 2 quarts whole milk, plus more if needed
  • 1 3/4 cups sugar
  • 1/2 teaspoon coarse salt
  • 1 vanilla bean, seeds scraped and pod reserved
  • 4 cinnamon sticks
  • 12 egg yolks
  • 5 ounces bittersweet chocolate, melted
  • 3 ounces milk chocolate, melted
  • 2 cups heavy cream
  • 1 1/4 cups brandy (optional)
  • Whole nutmeg, for garnish
  • Cayenne pepper, for sprinkling

Directions

  1. Heat two quarts milk, the sugar, salt, vanilla seeds and pod, and cinnamon sticks in a large pot over medium-high heat, stirring until sugar dissolves and mixture is heated through. Remove from heat. Let stand for 30 minutes.

  2. Prepare an ice-water bath. Whisk yolks in a medium bowl until pale, about two minutes. Whisk one cup of milk mixture into yolks in a slow, steady stream. Whisk yolk mixture into remaining milk mixture. Cook over medium-high heat, stirring constantly, until mixture registers 180 degrees on an instant-read thermometer, about 6 minutes. (Do not boil.)

  3. Remove pot from heat, add melted bittersweet and milk chocolates, and stir until incorporated. Discard vanilla pod and cinnamon sticks. Pour mixture into a large bowl set in ice-water bath, and let cool, stirring often.

  4. Whisk cream until soft peaks form. Pour cooled eggnog into a large serving bowl, and add brandy if using. (Add more milk to eggnog if necessary to reach desired consistency.) Top with whipped cream. Grate nutmeg over top, and sprinkle sparingly with cayenne. Serve immediately with churros on the side if desired.

Opt out of the cream and cocoa at least once a week (if you must) and curl up with a cup of cider: 

5. WARM MULLED CIDER 

 

  • 1 navel orange
  • 1/2 gallon apple cider (not juice)
  • 2 tablespoons honey
  • 5 whole allspice berries
  • 6 whole cloves
  • pinch ground nutmeg
  • 11 1/2-inch piece ginger, thinly sliced
  • 8 cinnamon sticks

Directions

  1. Using a vegetable peeler, peel the zest from the orange to create long strips.
  2. In a medium pot, bring the cider, honey, allspice, cloves, nutmeg, ginger, and orange zest to a simmer. Do not boil. Heat, uncovered, for 30 minutes.
  3. Ladle into cups and serve warm with the cinnamon sticks.

Mmmm…. we don’t know about you, but we can’t wait to try these! Let us know how you like them in the comments below or on Twitter and Facebook @Womenspost!

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“To-die-for” Newfoundland fish chowder

In Toronto, it’s cloudy, rainy, and cold. It’s the type of weather that makes you hide under the blankets and dream of summer. The cure? A warm bowl of fish chowder.

Newfoundlanders are used to this type of weather. In fact, they probably make fun of the rest of the country when we complain about a drizzle or a light snowfall. What’s even more amazing is that the government itself provided the recipe below. They understand that even the most native Newfoundlander craves the warmth of this dish. It’s everything you could want in a single bowl: seafood, cream, and wine. The perfect combination of comfort foods.

Enjoy and stay warm!

Serves 6 – 8

  • 2 oz. butter
  • 1 medium carrot
  • 1 onion, finely diced
  • 1 stick celery, finely diced
  • 12 mussels
  • 12 oysters
  • 8 oz. white fish
  • 8 oz. shrimp
  • 2 tbsp. (30 ml) brandy

SAUCE:

  • 4 oz. butter
  • ½ cup (125 ml) flour
  • 1 tsp. (5 ml) salt
  • 4 cups (1 L) milk
  • ¼ cup (60 ml) tomato puree
  • ½ cup (125 ml) white wine
  • 1 tsp. (5 ml) prepared mustard
  • 9 oz. cream
  • ¼ cup (60 ml) chopped parsley
  • Cayenne pepper to taste
  • Lemon juice to taste

Melt butter in a deep pan. Add vegetables and brown. Chop seafood and add to pan. Add brandy and flambé. Make white sauce by melting the butter in a saucepan on low heat, stirring in the flour and salt and gradually whisking in the milk. Add the tomato puree, wine, mustard and white sauce to the seafood and vegetables. Bring to a boil. Add cream and parsley, garnish with a sprinkle of cayenne. Salt, pepper and lemon juice may be added to taste.

Repost from Tourism New Brunswick:   http://www.tourismnewbrunswick.ca/See/FoodAndDrink/Recipes/To-Die-ForFishChowder.aspx?utm_source=pinterest&utm_medium=owned&utm_campaign=tnb%20social 

The Only Recipe You’ll Need This Thanksgiving

Let’s face it, the only reason to celebrate Thanksgiving is so we can much on guiltless calories of cinnamon and pumpkin and a lot of spice. This recipe has everything that you need and more. Just don’t forget to spend time with your family while you’re sneaking seconds at your kitchen table!

Caramel Apple Cheesecake Crumble Bars

Ingredients:

Crust
1 cup all-purpose flour
1/4 cup light brown sugar, packed
1/2 cup unsalted butter (1 stick), softened

Cheesecake 
8 ounces cream cheese, softened (use brick-style, lite okay)
1 large egg
1/2 cup granulated sugar
1 teaspoon vanilla extract

Apples
about 2 cups small dices apples (from about 2 med apples, peeled and cored; I used 1 Fuji and 1 Gala)
2 tablespoon granulated sugar
1 tablespoon cinnamon
1/4 teaspoon ground nutmeg

Crumble 
1/2 cup light brown sugar, packed
1/2 cup all-purpose flour
1/2 cup old-fashioned-whole rolled oats (not quick-cook or instant)
6 tablespoons unsalted butter (3/4 of 1 stick), softened

Caramel
1/2 cup+ (salted) caramel sauce, for drizzling (homemade salted caramel), or storebought; use a thick caramel sauce and not thin, runny ice cream sundae topping)
ice cream, optional for serving

Directions:

  1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
  2. Crust – In a large bowl, add the flour, brown sugar, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present.
  3. Turn mixture out into prepared pan, hard-packing it with your fingertips in an even, smooth, flat layer to form a crust. Bake for 14-15 minutes, or just until set (set a timer). Remove from oven; set aside. While crust bakes, prepare the remaining layers.
  4. Cheesecake – In a large bowl (same one used for crust is okay, just wipe with a paper towel), add all ingredients and beat with a hand mixer (or whisk vigorously by hand) until smooth and combined, about 2 minutes on high power; set aside.
  5. Apples – Peel, core, and dice apples and place in a medium bowl. Sprinkle with sugar, cinnamon, nutmeg, and toss well to combine; set aside.
  6. Crumble – In a medium bowl, add the flour, brown sugar, oats, and cut in the butter with two forks. Keep working until mixture is combined and pea-sized crumbly bits are present. If necessary, add an extra tablespoon or two of flour or oats for preferred consistency if mixture is loose.
  7. After removing pan with the crust layer from the oven, pour cheesecake mixture over the crust, smoothing the top lightly with a spatula.
  8. Lightly and evenly sprinkle the apples.
  9. Evenly sprinkle with the crumble mixture. It looks like a lot, but it sinks some while baking.
  10. Bake for 45 to 50 minutes (I baked 48 minutes), or until crumble topping is just set and very lightly golden browned. Place pan on a wire rack to cool for about 30 minutes.
  11. Caramel – After 30 minutes, evenly drizzle with (salted) caramel sauce. Allow bars to cool, in pan, on wire rack for at least 4 hours, or overnight. Cover with foil if cooling overnight. Don’t slice bars too early because you’ll have a literal hot mess and bars will likely fall apart. Prior to slicing, lift bars out using foil overhang, slice, and serve. Bars will keep airtight at room temp for up to 1 week, or in the freezer for up to 6 months. Optionally serve with ice cream.

Recipe from: Pinterest

 

5 Fruit Smoothies To Quench Your Thirst

Summer is here! With the warm weather tickling our fancy for a cold, summer drink, we couldn’t resist putting together these smoothie recipes for you to try. The colours will excite you, the taste will please you, and the satisfaction will complete you. What are you waiting for? Grab your blender and try out these 5 smoothie recipes now!

 

watermelon-frosty

 

 

 

 

 

 

 

 

 

Watermelon Frosty
serves 2

2 1/4 cups frozen watermelon cubes
1/2+ cup water
2 Tbsp maple syrup
1 large lemon, squeezed
1 fresh banana

Directions: Add all ingredients to the blender – plus 1/4 cup of water. Start blending. Add more water as needed to blend. Add as little liquid as possible to keep your frosty thick and “frosty!”

 

 smoothie 1 FINAL

Basil- Lime Delight

Serves 4 

1 lemon peeled, sliced and seeded.

2 limes peeled and halved

1/4 cup sugar or sweetener of choice

6-7 fresh basil leaves

3 cups ice

1 cup water or apple juice

Directions: Place all ingredients in a blender and secure lid. Turn machine on and quickly increase speed to high. Blend for 90 seconds. Garnish with fresh basil leaf or lemon wedge.

 

 Blueberry-Smoothie-Marla-Meridith-IMG_4652

 Very Peachy BlueBerry

Serves 3-4

1/4 cup Stewed Peaches

1/2 cup frozen Blueberries (plus extra for topping)

1 tablespoon Lemon Juice

3/4 cup unsweetened Almond Milk

handful of Ice

Stevia, Honey, Agave or Maple Syrup to taste

Fresh Mint for garnish

Directions: Stew peaches by cutting them into pieces and placing them in a saucepan with a few tablespoons of water. Bring to a boil then simmer. Mash them against the side of the pan to release juices. Simmer about 6 minutes. Let the peaches chill in the fridge.

Blend all ingredients together. Sweeten to taste if needed. Garnish with mint and frozen blueberries.

 

mango_pineapple 

Mango Tango Pineapple-o

Serves 2

1 cup chopped fresh pineapple

1 1/2 cups fresh or frozen mango, peeled, cubed, and frozen

1/2 cup nonfat plain Greek yogurt

1/2 cup cranberry-pomegranate-cherry juice

Directions: Blend all ingredients together. Sweeten to taste if needed. Garnish with mango chunks and one slice of pineapple.

 

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If you’re up for a challenge or have some extra time (and fruits) laying around, try this layered smoothie to leave a lasting impression on your friends- and their tummies! 

Dare to Layer

Serves 4

10 ounces frozen raspberries, thawed

2 tablespoons honey

12 ounces unsweetened lemon-lime sparkling water

5 kiwis, peeled

1 teaspoon lime juice

1 cup roughly chopped cantaloupe

4 kiwi slices, for garnish

 Directions:

1. In the basin of a food processor or blender, combine raspberries and honey. Pulse or blend until pureed. Strain raspberry puree through a fine mesh sieve and discard seeds. Mix in lemon-lime sparkling water and set aside.

2. Combine the peeled kiwi and lime juice in the clean basin of a food processor or blender. Pulse or blend until pureed. Set aside.

3. Add the cantaloupe in the clean basin of a food processor or blender. Pulse or blend until pureed. Set aside.

4. To layer your drink, gently spoon equal amounts of kiwi puree into each of four bowls or glasses. Repeat with cantaloupe puree and raspberry puree. Garnish with kiwi slices.

 

Happy blending!

 

Featured Image

 

Review: Strawberry & Nutella French Toast

Nothing gets me excited like Nutella does. So when I came across this recipe on Pinterest , I knew I had to try it with my roommate. Although you may find it to be a bit heavy for a traditional french toast brunch, these ‘churro-like’ rolls are the perfect dessert for fellow sweet tooths. In other words, you must try these Strawberry Nutella French Toast Roll Ups.

Ingredients 

8 Slices of Whole Wheat or White Sliced Bread

1 1/2 tbsp of Nutella or as desired

1/4 cup of strawberries, diced

1/2 cup white sugar

1 tbsp ground cinnamon

1 large egg

1 1/2 tbsp milk

Preparation 

1. Whisk egg and milk together, put aside

2. Mix cinnamon and sugar together on flat plate, put aside

3. Begin by removing the crusts and flattening the sliced bread out with a rolling pin

4. Spread desired amount of Nutella on each slice and place one side with 5-6 pieces of diced strawberries

5. Roll the bread up tightly and secure it with egg mixture

6. Dip each roll in the egg mixture and place in a pan with melted butter to fry

7. Once golden brown, remove each roll and dip them in cinnamon mixture

8. Garnish roll with chocolate syrup and strawberries and serve

 

Beware: It’s hard to have ‘just one’ Roll Up.

 

 

RECIPE: The homemade granola formula

The first time I decided to make my own, I felt like some sort of domestic goddess. The truth is, making this tasty cereal at home couldn’t be easier and, because it’s endlessly customizable, you’ll never get bored and can tailor each batch to suit whatever you’re in the mood for. Try using the basic formula below to make your own blend (share it in the comments below if you do!), or try my favourite spring-time mix.

Yummy homemade granola

3 cups of rolled grains
1.5 cups nuts and seeds
3/4 cups dried fruit
6 tablespoons liquid sweetener
1/4 cup ground flax seeds
2 tablespoons oil
1 tablespoon vanilla extract
1 to 2 tsp dried spices
1 teaspoons salt
Optional mix-ins, like dried coconut and chocolate chips

Springtime granola mix

3 cups rolled oats 1/4 cup almonds, roughly chopped
1/4 cup sunflower seeds
1/4 cup cashews, roughly chopped
1/4 cup sun dried raisins
1/4 cup dried cherries
1/4 cup dried blueberries
1/4 cup ground flax seeds
2 tablespoons pomegranate juice
4 tablespoons agave nectar
2 tablespoons coconut oil
1 teaspoon cinnamon
1 tea spoon sea salt

Directions

1. Preheat oven to 300F.
2. Mix all ingredients together (except dried fruit and chocolate if you’re using it) in a large mixing bowl.
3. Spread the mixture onto a parchment paper lined baking sheet.
4. Bake for approximately 20-30 minutes, checking every 5 until it starts to get golden brown. It won’t be crunchy yet.
5. Remove from oven and allow to cool, at which point you can mix in your additional ingredients.
6. Store in airtight containers. Enjoy with milk, yogurt, or all on its own as a great snack.

3 healthy meal ideas for busy women

Baking has never been healthier and easier. No one knows this more than former Olympian Diane Clement, who’s also an award-winning author of eight cookbooks. “Sunday is our family day, so I enjoy surprising them with one of my international menus and a favourite dessert,” says Clement.

Diane’s husband, Dr. Doug Clement, is a two-time Olympian himself and has also co-authored two of her lifestyle books. In Start Fresh, she shares some of her favourite dishes, beginning with Max’s branberry muffins.

Dessert

Let’s start with dessert. Why not?!

Max’s branberry muffins

Makes 1 dozen small muffins

Ingredients:

3/4 cup (180 ml) brown sugar
3/4 cup (175 ml) whole wheat flour
1/2 cup (125 ml) all-purpose flour
1/2 cup (125 ml) whole wheat bran
1/4 cup (60 ml) wheat germ
1 tsp (5 ml) baking soda
1 cup (250 ml) blueberries, fresh or frozen
1/2 cup (125 ml) seedless raisins
1 tbsp (15 ml) orange zest
1 large egg
2/3 cup (150 ml) plus 2 to 3 tbsp (30 to 45 ml) buttermilk
1/4 cup (60 ml) vegetable oil

Directions:

Preheat oven to 400°F (200°C) and lightly grease a 12-cup muffin pan with vegetable oil. Mix together the brown sugar, whole wheat flour, all-purpose flour, bran, wheat germ, and baking soda in a large bowl. Stir in blueberries, raisins and orange rind. Whisk the egg with buttermilk and oil in a separate bowl. Add to dry ingredients all at once, mixing well. Add 2 to 3 tbsp (30 to 45 ml) more buttermilk, if necessary, to bind the batter. Spoon 1/4 cup (60 ml) of batter into each muffin cup and bake about 20 minutes or until a skewer inserted into the centre of the muffin comes out clean. Serve immediately.

Per serving: 217 calories, 5 g protein, 6 g fat, 37 g carbohydrate, 5 g fiber, 114 mg sodium

Brunch

Spanish omelet and tomato relish, with a tuna olive tapenade appetizer.

Dinner

For a dinner party with friends, Diane suggests you start with Italian antipasto platter salad (from your local deli) featuring a mozzarella and fennel salad and a tuscan chicken and orzo entree. For dessert: Italian gelato, biscotti.

Diane says most recipes can be done in advance and the ingredients are available in food markets across Canada.

She adds, “We have a loyal following across Canada. From my first Chef on the Run, printed in 1982, to Doug and my first lifestyle book Chef and Doctor on the Run to our present Start Fresh lifestyle book,” and acknowledges her contributions to the culinary arts.

RECIPE: Herb roasted chicken breast

Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist.

Serves 6 to 8

  • 1 whole bone-in turkey breast (6½  to 7 pounds)
  • 2 tablespoons good olive oil
  • 1 tablespoon minced garlic (3 cloves)
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons dry mustard
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 ½ teaspoons kosher salt
  • ½  teaspoon freshly ground black pepper
  • ¾ cup dry white wine

Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1½  to 1 ¾ hours, until the skin is golden brown and an instant-read meatthermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil.

When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest atroom temperature for 15 minutes. Slice and serve warm with the pan juices.

 

 

Excerpted from Barefoot Contessa How Easy is That? by Ina Garten. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved.

RECIPE: Banana bread sandwich

Susan Russom is the author of The Encyclopedia of Sandwiches

A toasty sweet treat!

Two hunks of fresh or toasty grilled banana bread can be sandwiched with sweet ingredients, such as ice cream, grilled bananas, or peanut butter and jelly. Banana bread is a quick bread—a sweet, cakey type made with baking soda instead of yeast—that contains mashed ripe bananas. It is typically flavored with vanilla extract, cinnamon, and chopped nuts. Making banana bread from scratch is easy, but for a truly low-maintenance brunch, a store-bought loaf is your best bet. Thanks to well-known chefs such as Paula Deen, this old-fashioned favorite has been getting a lot of attention as the foundation of a delicious dessert sandwich.

  • Vanilla Spice Cream Cheese
  • 1 (8-ounce) package cream cheese
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄8 teaspoon pure vanilla extract
  • 2 tablespoons pure maple syrup
  • 1⁄4 teaspoon pure maple extract
  • 1 loaf banana bread, thinly sliced
  • 3 tablespoons butter, divided
  • 2 ripe bananas, sliced on the diagonal

1. In a bowl with a mixer, combine cream cheese and cinnamon. Slowly add vanilla, maple syrup, and maple extract, beating until smooth and fluffy. 2. Butter both sides of banana bread slices. Place on a hot griddle and toast 2 minutes per side; set aside. In the same griddle, melt butter, add banana slices, and cook 1 minute per side, or until golden. Sandwich cream cheese mixture and grilled bananas and serve warm.

Makes 4 to 6

Go Bananas!

  • Banana Bread Tea Sandwiches: Cut sandwiches into finger-length pieces.
  • Banana Bread PB&Js: Use banana bread instead of white bread.
  • Banana Bread Elvis: Smother sliced bananas and bacon with peanut butter on grilled banana bread.
  • Banana Bread Ice Cream Sandwiches: Place a scoop or two of ice cream between two slices of grilled banana bread.

 

Excerpted from The Encyclopedia of Sandwiches by Susan Russo Copyright © 2011 by Susan Russo. Excerpted by permission of Quirk Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.