Court Bouillon from Culinary Fundimentals

Yield: 1 gallon

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

5 quarts Cold water

8 fluid ounces White wine vinegar

Salt (optional), as needed

12 ounces Carrots, sliced

1 pound Onions, sliced

1 pinch Dried thyme

3 each Bay leaves

12 each Parsley stems

1/2 teaspoon Peppercorns

Process:

1. Combine all the ingredients, except the peppercorns, in a large stockpot. Simmer for 50 minutes.

2. Add the peppercorns and simmer for 10 minutes more.

3. The court bouillon may be used now, or it may be cooled and stored for later use.

Roast Chicken with Pan Gravy

Roast Chicken with Pan Gravy 


Servings: 10 
Categories: Main Dish 
Source: Culinary Fundamentals Copyright: Prentice Hall


5 each Chickens
Salt, as needed
Black pepper, as needed, freshly ground
5 each Thyme sprigs
5 each Rosemary sprigs
Vegetable oil or butter, as needed

Mirepoix
4 ounces Onion, diced
2 ounces Carrot, diced
8 ounces Celery, diced

Pan gravy
2 ounces Flour
1/2 ounce Tomato paste (optional)
1 pint Chicken Stock, hot

1. Remove the wing tips from the chickens and reserves. Season the exterior and the cavity of the chickens with salt and pepper and place one sprig of thyme and rosemary in each cavity. Rub the skin with oil and truss each chicken with twine.

2. Place the chickens, breast side up, on a rack in a roasting pan. Scatter the wing tips in the pan.

3. Roast at 400°F for 40 minutes, basting from time to time. Scatter the mirepoix around the chicken and continue to roast another 30 to 40 minutes or until the thigh meat registers 180°F. Transfer the chickens to a holding pan, cover loosely, and allow them to rest while preparing the pan gravy.

4. Place the roasting pan on the stovetop and cook until the mirepoix on the stovetop and cook until the mirepoix is browned and the fat is clear. Pour off all but 1 once of the fat. Add the flour and cook out the roux for 4 to 5 minutes. (Optional: Add the tomato paste to the roux and cook out 2 minutes more,) Whisk in the stock until completely smooth. Simmer the gravy for 20 to 30 minutes, or until it reaches the proper consistency and flavor. Degrease and adjust seasoning. Strain through a fine mesh sieve and keep warm for service. Cut the chickens into portions and serve with pan gravy. 

Smokey Corn & Avocado Salsa

Smokey Corn & Avocado Salsa

Servings: 24
Yield: 3 cups


Categories: Vegan

3 whole Corn, sweet, Grilled
1/4 cup Vegetable oil, or Olive Oil
1/4 cup Red wine, prefer Red Zinfandel
1 teaspoon Sea Salt, coarsely ground
1/2 teaspoon peppercorns, freshly ground
1/8 teaspoon paprika, smoked
1 clove garlic, minced fine
1 tablespoon green onion, finely chopped
2 medium jalapeno chile peppers, grilled, seeded, and minced
1 medium red onion, grilled, diced small
1 whole avocado, diced small
2 whole tomato, diced small with seeds removed
1/4 teaspoon sea salt, coarsely ground and/or to taste
1/8 teaspoon black pepper, coarsely ground and/or to taste
1/4 cup cilantro, stems removed and chopped fine
1 whole lime, zested and juiced

Directions:

1. Mix Oil, Wine, Salt, pepper, paprika, garlic, and green onion as a marinade for the corn, jalapeno, and red onion. Let marinade for at least 30 minutes.  You can reserve onion until just before cooking.

2. Grill vegetables just until grill marked.  Do not over cook.

3. Dice onion, mince jalapeno and slice off corn kernels.  Place in a stainless steel bowl.

4. Add Diced Avocado and Tomato. Lime Zest and Juice with Cilantro.  Mix gently.

5. Season to taste with Salt & Pepper to taste.

6. Serve chilled with Tortilla Chips or as a condiment with Breakfast Buritos or Tacos.

Notes: 1/4 cup Green Onion may be used in place of the Red Onion, May use hot sauce when adjusting seasonings.
If you do not have a grill or wish to mess with one, you can oven roast your veggies or add some liquid smoke for the smokey taste.


Serving Ideas: May be served chilled with Chips or as a condiment with Tacos, Burritos or Sandwiches

Source: www.skipsrecipebox.blogspot.com


Copyright: Self



Per Serving (excluding unknown items): 52 Calories; 4g Fat (61.3% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 104mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.


Nutrition Warnings:


    Corn, sweet:  MasterCook assumes an average 'whole' size of this ingredient. 
    jalapeno chile peppers:  MasterCook assumes an average 'whole' size of this ingredient. 
    red onion:  MasterCook assumes an average 'whole' size of this ingredient. 
    avocado:  MasterCook assumes an average 'whole' size of this ingredient. 
    tomato:  MasterCook assumes an average 'whole' size of this ingredient. 
    lime:  MasterCook assumes an average 'whole' size of this ingredient. 

Tuscan Seasoning Mix

Anne Kinsey, eHow Contributor

Servings: 216 Yield: 2 1/4 cups

Difficulty: Easy

Bring the flavors of Italy to your kitchen by creating your very own Tuscan Seasoning Mix. This seasoning mix can be used to season poultry, beef, or fish. It can also be mixed with focaccia breads or incorporated into olive oil for a delicious dipping sauce.

Its versatility will make cooking special dinners a breeze.

Source: http://www.ehow.com/how_5622170_make-own-tuscan-seasoning.html


Tuscan Seasoning Mix

2/3 cup oregano
6 tablespoons kosher salt
3 tablespoons paprika
4 tablespoons fennel, ground
4 tablespoons garlic powder
3 1/2 tablespoons minced onions, dried
2 tablespoons cayenne pepper
3 tablespoons sugar

1. Purchase fresh spices to ensure all your herbs and spices have the best flavor possible. Using fresh spices and dried herbs also means your seasoning will have a longer shelf life. Tuscan Seasoning can keep for up to 6 months when fresh herbs and spices are used.

2. Combine all herbs and spices in a bowl and mix weel. Transfer to a air tight container when thoroughly combined.

Source: http://www.ehow.com/how_5622170_make-own-tuscan-seasoning.html

Per Serving (excluding unknown items): 2 Calories; trace Fat (14.4% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 157mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

White Chilli

This is from my mother's family cookbook... Enjoy!

WHITE CHILLI

1 # navy beans or 2 jar of prepared beans – drained and rinsed
Cook 3 cups cut up chicken breast in water – save broth (will need 6 cups of broth later)
Cook 1 Tbl olive oil, 2 onions, 2-3 garlic cloves, 1 ½ oregano pepper, 1 tsp. Cumin, dash of Tabasco sauce and 2 4 oz. of chopped chili peppers 1-2 cans chicken broth (approx. 40 oz)

Put in slow cooker. 1-2 hours. Optional – add 1 ½-2 cups braided Monterey jack cheese till melted. This can be added when serving and can be left out.

Note: You could use prepared Roasted Chicken with bones removed. I use the bones and what I have left after deboning along with other vegetables such as Carrots, Corn Cobs, Onions, Celery, etc when making broth.

Pot Roast w/Carrots, Potatoes, & Onion

Pot Roast w/Carrots, Potatoes, & Onion

serves 4-6

3-4 Pound Chuck Roast

4 TB Olive Oil

1 1/2 Pounds Baby Carrots

2 1/2 Pound small Red Skin Potatoes

1 Small Onion

2 Stalks Celery

4 tsp Beef Bouillon Powder

Morton Nature's Seasonings: Seasoning Blend

Garlic Powder

Coarse Ground Black Pepper

1 # Amish Style Egg Noodles

Take out the roast, put it on a clean surface such as a cutting board rub in two TB of olive oil on the roast. Get a heavy bottomed stock pot put about 2 TB of olive oil in pan. Season roast with Seasoning Blend, Garlic Powder, and coarse ground Black Pepper to taste. Let seasoned roast rest. Turn heat on to stock pot and prep vegetables. Chop onions, quarter potatoes, chop the celery, and rinse carrots.

When oil is smoking slightly in stock pot, place seasoned roast in pan to sear it and seal in the flavors and juices. Turning ever 4-5 minutes with a pair of tongues being careful to not pierce the meat. Sear all sides including the edges. Spray the crock pot with PAM to assist in cleaning later and turn on high.

Once seared, remove from heat and finish preparing the vegetables. Put in one cup of hot water and 1 1/2 tsp of bouillon into crock pot, stir to dissolve. Place half the vegetables into the crock pot, reserving carrots.

Season vegetables with the seasonings used proir. Place seasoned meat onto the bed of vegetables you just made and then add all the carrots around the seasoned meat. Then add the remaining onion and potatoes. Once again season the vegetables and place 2 tsp of bouillon on top by sprinkling over. Then pour water over to rinse the vegetables, enough water to not quite cover the meat. Leave on high about 40-50 minutes, then place temp on low to finish.

Should take 6-8 hrs total.

You can check periodically or leave on while you are at work, attempt to not pierce the meat other than when using a meat thermometer.

Once you decide it is completed, with Beef it should be 130 degrees F for rare, 140/medium, and 150 for well, remove from crock pot, cover losely with aluminum foil and let rest.

(Meat will continue cooking and temp may rise an additional 10 degrees while resting. This also allows the juices to properly distribute)

Place vegetables into a bowl and keep warm, drizzling with some of the pan juices for flavor and moisture. reserving juices in the crockpot to make the fresh pan gravy, placing crock pot on high. Taste to see if you desire to add more bouillon for additional beef flavor. Season to taste, you want it to be strong, never salty. Bring to a boil. (if it will not boil, place stock into a sauce pan on the stovetop.)

Take a 1/2 cup of warm water and disolve 1 tsp of flour or corn stach. Slowly stir into the beef stock and stir frequently until a full boil is acheived. Reduce heat to a fast simmer, continue to stir frequently until desired consistance is achieved.

Serving suggestion: You may serve the vegetable as is or mash the potatoes.

Steamed Broccoli
Amish style Egg Noodles

To mash the potaotes:

Mashed Redskin Potatoes

Seperate potatoes from carots, onions, & celery.

Mash with a potato masher.

Add enough cream or 1/2 & 1/2 to thin out.

Add 2 TB butter.

Season to taste with Sea Salt & Pepper. (Garlic & Parsley if desired)

Mexican Gumbo w/Chicken

Mexican Gumbo w/ Chicken

By: Kelli Venezia & Skip Graden

1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken breast, trimmed of fat and diced (Grill Chicken for additional flavor, any other meats such as Steak, Chorizo, or season Ground Beef may be added or substituted)

3 cups frozen bell pepper and onion mix (about 10 ounces) (1 pkg Southwest Blend of Fajita Veggies) or Grilled/Roast Fresh

1 tablespoon ground cumin (less if desired, 1 teaspoon for mild, 2 for medium)

2 14-ounce cans reduced-sodium chicken broth

1 15-ounce can diced tomatoes, preferably with green chiles
1 15-ounce can Black Beans drained

1/4 teaspoon freshly ground pepper

2 tablespoons lime juice (prefer fresh Lime)

1 cup Instant Rice
1 cup V-8 Juice
1/2 cup chopped fresh cilantro (add some just before boiling, reserve the rest for garnish)

3/4 cup shredded reduced-fat Cheddar or Monterey Jack cheese
Sour Cream & Chips for garnish

Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. (Unless you have previously Grilled the chicken and veggies) Transfer to a plate using a slotted spoon.

Add pepper-onion mix and cumin to the pot, still complete this step if previously grilled roasted the veggies. Cook, stirring occasionally, until the onions are lightly browned, or if previously Grilled warmed through, about 4 minutes. Add broth, tomatoes, black beans, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more.

Return the chicken and any accumulated juice, add the rice & V-8 Juice, at this time to the pot and bring to a low boil then reduce heat to a simmer, stirring, until heated through, about 1 minute. Remove from the heat; stir in cilantro. Garnish with Chips, Cheese, Cilantro, & Sour Cream.

EDIT 9/20/15: As I read this over after completion of becoming Certified Culinarian (actual chef), I am seeing some changes that I would use that I think may elevate a great soup. I would add a small dice of carrots and celery to the peppers and onions. (snd if threre is time to fire roast them before sauteing that would be optimal.) I may also add some minced jalapeno, maybe 1/2 of one? Dependant of how much heat you desire??? Lastly instead of rice, Quinoa could be used.  It adds to the protien punch as Quinoa has 8 of the 9 essential amino acids needed to consider it a perfect protien!