Tuesday, November 16, 2010

Chai Candied Almonds

Chai Candied Almonds
From the Kitchen of Kristin Sumption

1 large egg white
1 teaspoon water
2 1/2 cups whole roasted almonds (unsalted)
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon chai tea mix

Preheat the oven to 225 degrees. Spray rimmed cookie sheet with cooking spray. Lightly beat egg white and water. Pour almonds and egg white mixture into a large zip lock bag. Close and shake vigorously until almonds are coated. In a separate bowl, whisk together the sugar and spices and then pour into bag. Shake vigorously until coated again. Spread nuts onto cookie sheet in a single layer. Bake for 45 minutes to 1 hour, tossing and flipping every 15 minutes until coating is crunchy and no longer sticky. Let cool completely and serve in a cute bowl or bag them up for gifts. My hubby loves to sprinkle them over vanilla ice cream with a hint of carmel sauce :) PS. You have to cook them the ENTIRE time or they will be a bit chewy in the center, using pre-roasted almonds helps this but I still do the whole hour to insure a nice crunch!

Friday, November 5, 2010

Mexican Chicken Soup

Mexican Chicken Soup
From the Kitchen of Tiffani Hampton
It's actually a recipe from barefoot contessa that I change slightly.

2-4 chicken breast (cubes and cooked in olive oil, garlic salt, and pepper)....works with shredded chicken too
2 cups chopped yellow onions
1 cup chopped celery
2 cups chopped carrots
4 large garlic cloves chopped
2 1/2 quarts chicken stock (I use chicken bullion cubes and 2 1/2 quarts water)
1 (28oz) can crushed tomatoes (or you can crush your own. I've done it both ways)
2-4 jalapeño peppers, seeded and minced (I use Serrano peppers instead)
1 teaspoon ground cumin
1 teaspoon ground coriander seed (I have made it without this before and it tastes just as good)
Salt and pepper
Olive oil
1/4-1/2 cup chopped fresh cilantro (optional, but it is so good)
6-8 (6 inch) white corn tortillas (cut in half, then cut them crosswise into 1/2 inch strips)

For serving:
Sliced avocado
Sour cream
Cheddar cheese
Tortilla chips

Heat 3 tablespoons olive oil in stock pot and then add onions, carrots, and celery. Cook until soft- about 10 minutes. Add garlic and cook for another minute.

Add chicken stock, tomatoes with their purée, jalapenos, cumin, coriander, salt, pepper, and cilantro. Mix and then add tortilla strips. Bring soup to boil, lower heat and simmer for 25 minutes. Add chicken and season to taste.

Serve with avocado, cheese, sour cream, and crushed tortilla chips.

It is so good and makes a fair amount. It's great for having people over!

Grilled Peaches with Raspberry Yogurt and Almonds

Grilled Peaches with Raspberry Yogurt and Almonds
Cooking with Curtis Stone, Biggest Loser

Recently the Season 10 contestants had a cooking challenge with celebrity chef Curtis Stone and this grilled peach dessert got high marks!

½ cup fresh raspberries
1 cup nonfat Greek yogurt
2 peaches, pitted and halved
2 teaspoons agave nectar
¼ cup sliced and toasted almonds

Place the raspberries and the yogurt into a blender and blend until the mixture is smooth and the raspberries are completely broken apart.

Remove from the blender and refrigerate covered until serving.

Preheat a nonstick grill pan over medium high heat.

Rub the agave nectar over the peaches so they are completely coated.

Place the peaches skin side up onto the preheated grill pan and grill for 4 to 5 minutes or until the peaches have caramelized and are tender.

Remove the peaches from the grill pan to serving plates.

Spoon some of the raspberry yogurt over each peach and sprinkle with the toasted almonds and serve.

Serves 4

Per Serving: Calories 100; Total Fat g 3; Sat Fat g 0; Cholesterol mg 0; Sodium mg 20; Total Carb g 15;
Dietary Fiber g 2; Sugar g 11; Protein g 7

Monday, November 1, 2010

Pumpkin Doughnut Muffins

Pumpkin Doughnut Muffins
from Everyday Food, November 2010, Adapted by Kristin Sumption

Makes 12 regular or 36 mini muffins

For the Batter:
2/3 cup unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon ground allspice
1/3 cup buttermilk (regular milk, with a few good squeezes of lemon juice, let stand for 5 min.)
1 1/4 cups pure pumpkin puree ( I still can only find this at Whole Foods)
3/4 cup light-brown sugar
2 large eggs
For the Sugar Coating:
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350 degrees F. Butter and flour 12 standard muffin cups. Make batter. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until a toothpick inserted in center of a muffin comes out clean, 30 minutes (15 minutes if using mini cups). Meanwhile, in a medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan on a wire rack. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let muffins cool completely on a wire rack.