tag:blogger.com,1999:blog-470035134609811192024-03-13T20:29:29.990-04:00The Sukkar Chef<center>Getting to the bottom of food, entertaining and all that's in between, Bismillah Ar Rahman, Ar Raheem...</center>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-47003513460981119.post-59100829014527315812011-03-04T12:05:00.000-05:002011-03-04T12:05:40.799-05:00Going Away? Refrigerator Raid!<div class="separator" style="clear: both; text-align: center;"><a href="http://www.traderscity.com/board/userpix16/16637-frozen-vegetables-fruits-broccoli-cauliflower-green-peas-sweet-corn-soybean-bean-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.traderscity.com/board/userpix16/16637-frozen-vegetables-fruits-broccoli-cauliflower-green-peas-sweet-corn-soybean-bean-1.jpg" /></a></div>How many times have you gone out of town, and come back to a stinky fridge full of food gone bad? I know it's happened to me more times that I would like to remember. There is nothing I hate more than wasting money. Next time you are leaving home, set aside about 30-40 minutes to do a refrigerator raid to properly dispose of items that can be trashed and preserve items that can be saved. For example, I recently found a package of mushrooms, a bell pepper, several heads of broccoli, a pint of blueberries, and a half gallon of milk. All of these items were organic (read:EXPENSIVE) and I did not want to lose them to rot. I quickly flash froze the mushrooms, blueberries, pepper (cut into strips), and broccoli on a sheet pan, then put them into individual containers and stashed them in the freezer. The milk had more than an inch of space in the carton, so I felt confident it would freeze without bursting. The milk will need a day or two in the fridge to thaw, and the veggies and berries can stay put until needed. <br />
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You can blanche and shock the veggies first, but since I am only freezing them short term just throwing them in the freezer in a properly sealed container will do. And voila! A whole lot of expensive produce and dairy lives to see another day. Got eggs in there too? Freeze them like <a href="http://tipnut.com/eggs-frozen/">this.</a>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-20237637449663017552011-03-02T12:39:00.000-05:002011-03-02T12:39:56.948-05:00Cultural Eating HabitsThis article is about a Puerto Rican woman who found out that she was at risk for some health issues like heart disease. She notes that it is not part of her culture to eat certain types of healthy foods. This is an issue that hits close to home for me, and many other I know.<br />
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As an African-American, and a member of a 5-person working class family, I grew up eating what I will call "not the best" foods. We ate a lot of pre-packaged foods, a lot of pork, a lot of cheaper cuts of meat, canned vegetables, and indulged in our favorites like mac and cheese what I would say is too often. Not to say that I grew up on Pop Tarts alone; my mother was a stickler for presenting a square meal to us at dinner-- protein, starch and vegetables every night. But those things weren't always fresh or homemade, only to the extent that time and income allowed.<br />
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I venture to say that this is not unlike many Americans. Culturally, minorities tend to lean towards these types of foods for a bevy of reasons including access, income, tastes and time. And also because these types of foods that are bad for you tend to also be very good, in their own kind of artificially flavored, high fructose corn syrupy, sodium packed sort of way. <br />
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Today, many of us know much more about how to choose healthier foods but there is still that pull towards what our parents and families have done for years that is hard to let go of. I can't lie....I gets DOWN at Thanksgiving! Mac and cheese, turkey with gravy, stuffing, the works. But the rest of the time I try to limit my beef consumption, skip meat at least once a week, eat only lean meats, and eat plenty of fresh fruits and veggies with a huge side of water. In my opinion, choosing a healthy life doesn't mean letting go of some of the cultural food traditions that are not so good. It just means limiting those indulgences; plus, when you have them they taste soooo much better!<br />
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<iframe src="http://www.zinio.com/widget.jsp?is=416152008&pg=108&type=lg" scrolling="no" frameborder="0" width="445" height="385"></iframe><noscript><a href="http://www.zinio.com/pages/Woman'sDay/Feb-01-11/416152008/pg-108">Woman'sDay-Feb-01-11</a></noscript>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com2tag:blogger.com,1999:blog-47003513460981119.post-69185007790314352462011-03-02T12:28:00.000-05:002011-03-02T12:28:35.161-05:00Powerful Cheese??Cheese...powerful? And we're not talking smell here. Cheese is not one of those foods you think of as having any special "powers" besides making your fat and clogging your arteries, right? Well, it seems that cheese has some hidden benefits that give you all the more reason to enjoy some on....well, anything really. Cheese is that good.<br />
<iframe frameborder="0" height="385" scrolling="no" src="http://www.zinio.com/widget.jsp?is=416152008&pg=86&type=lg" width="445"></iframe><noscript>&lt;a href="http://www.zinio.com/pages/Woman'sDay/Feb-01-11/416152008/pg-86"&gt;Woman'sDay-Feb-01-11&lt;/a&gt;</noscript>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-87226113292118139392011-01-17T13:34:00.001-05:002011-01-17T13:34:28.606-05:00Quickie Quiche: Tomato, Spinach and Cheddar<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8FfIccdPI1n9az01LbaGz7mHMQK9D0c-cx50-OQRMfdczqJ1dfu2HvEfProubbyWOKr0fvip2ZvZkQrrZUKpjkJqpAjbgT6aG1Fs0BiLz_vj21Aoxynx9e3xrerBRpms-o0AjcrBMg/s1600/101_2377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl8FfIccdPI1n9az01LbaGz7mHMQK9D0c-cx50-OQRMfdczqJ1dfu2HvEfProubbyWOKr0fvip2ZvZkQrrZUKpjkJqpAjbgT6aG1Fs0BiLz_vj21Aoxynx9e3xrerBRpms-o0AjcrBMg/s400/101_2377.JPG" width="400" /></a> </div><br />
Do you ever feel like every meal is running together? The same ingredients rearranged? I know I do. One night I decided to mix it up a little, and have some Quickie Quiche for dinner. I know, Quickie Quiche is a really clever name....yet, I feel confident I am not the first to use it. Oh, well! On to the quiche.<br />
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The great thing about quiche is that you can make it so many different ways, and eat it at any time of day. Bacon and spinash. Asparagus and cheese. Mushroom and tomato. You get the picture, eggs go great with everything. You can make it heartier or lighter depending on what you add to the magical mix, not to mention it is a great way to pack a bunch of veggies into one meal. Using store bought crush makes it a super-quickie quiche, but make your own if you prefer. I always make a pretty big one, it goes fast!<br />
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<div style="color: red; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVgc18ovmBe5sXFkQjIJGsMSPtzpx64_OqtFkHhiYjhkaDNg8qs47hT2JGCnBb-nN26H_whuThMPDOj88274G82tg8QPGBZIC_xhSmzueiQIXnHhRGoCU3ngH9hx8BxcO9NI92HmDvw/s1600/101_2380.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrVgc18ovmBe5sXFkQjIJGsMSPtzpx64_OqtFkHhiYjhkaDNg8qs47hT2JGCnBb-nN26H_whuThMPDOj88274G82tg8QPGBZIC_xhSmzueiQIXnHhRGoCU3ngH9hx8BxcO9NI92HmDvw/s320/101_2380.JPG" width="320" /></a><i><span style="font-size: large;">Tomato,Spinach and Cheese Quiche</span></i></div><br />
1 pie crust<br />
6 eggs<br />
1/2 cup milk<br />
kosher salt and pepper to taste<br />
1 tomato, sliced thin<br />
1/2 cup thawed (frozen) or wilted(fresh) spinach leaves<br />
1 cup shredded sharp cheddar<br />
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Preheat the oven to 425 degrees. Bake the crust alone for about 7 minutes, or until the surface is set and no longer moist to the touch. Lower the oven to 375 degrees.<br />
Beat the eggs and all the ingredients besides the sliced tomato. Pour the mixture into the crust, and arrange the tomatoes on top.<br />
Bake at 375 degrees for 20-30 minutes or until the top is golden brown and puffed.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="https://sites.google.com/site/thesukkarchef/quickie-quiche-tomato-spinach-and-cheese"><span style="color: red; font-size: large;">Print </span></a></div>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com1tag:blogger.com,1999:blog-47003513460981119.post-18925033276868955992011-01-06T17:58:00.000-05:002011-01-06T17:58:42.986-05:00What's For Dinner?I am not feeling well. At all...leaving a big, gaping hole in the part of the day where dinner is supposed to be. Right now I am preparing to give my children a "breakfast for dinner" but have no clue what I will be eating myself. <br />
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What's for dinner at your house?The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-66088370719069417082011-01-04T18:31:00.000-05:002011-01-04T18:31:26.943-05:00Sweet and Sour ChickenOkay, so I have to start out by saying that I had no parts in coming up with this recipe. I only succeeded in making it deliciously without many of the items on what I consider to be a sprawling ingredient list, and in a mere portion of the time. It turned out to be a winner with lean protein, tons of veggies and a sweet but not overly sugary sauce that everyone pretty much loves.*Brushes sugar from shoulder* Now that I'm done bragging about my culinary prowess and chameleon like adaptability in the kitchen, let's move on to the method and ingredient list.<br />
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First of all, this recipe is actually for Sweet and Sour Pork (butt) which was changed to chicken. I nixed some of the fresh items like ginger, shortened the marinate time for the chicken and eliminated the deep frying in favor of a saute in a shallow pan of oil. I also omitted the celery because it just seemed wrong to me. Celery? In Sweet and Sour Chicken? <br />
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I ended up making substitutions for about half of the ingredients, and it was a smash hit with everyone around the dinner table. To save money, I pulled two breasts from one whole chicken cut up. As always I stashed the neck and back in the freezer for stock making, and made the other six pieces into Oven Fried Chicken for another night. One chicken, two meals, happiness all around! I will post the recipe with my changes since I think that the ingredients I used are more likely to be found in YOUR fridge/pantry today since you will be making this at your next meal immediately following a thorough reading, commentary and sharing of this post via all of the social networks you are a part of. You will. Trust me!<br />
<div style="color: #cc0000;"><i><span style="font-size: large;"><br />
</span></i></div><i><span style="color: #cc0000; font-size: large;"> Sweet and Sour Chicken</span></i><br />
2/3 cup soy sauce <br />
2 teaspoons minced garlic <br />
1/2 ground ginger <br />
1/2 cup flour, separated in half<br />
2 chicken breasts, cut into cubes <br />
Kosher salt and pepper<br />
1 tb. oil , plus more for saute (canola, olive, whatever you like)<br />
1 cup ketchup <br />
1/4 cup sugar <br />
1/4 cup red wine vinegar <br />
1 ounce honey <br />
1 tablespoon vegetable oil <br />
1/3 cup large diced onion <br />
1/3 cup carrots sliced 1/4-inch thick, on a bias <br />
1/3 cup large diced red bell pepper <br />
1/3 cup large diced green bell pepper <br />
1/2 can pineapple chunks<br />
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<div class="instructions">1. In a large non-reactive bowl, combine soy, garlic, ginger, and half the flour Season the pork generously with salt and pepper. Place the chicken in the bowl and toss to cover. Marinate in the refrigerator for 1 hr. <br />
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2. Drain off any excess marinade and dredge the chicken in the remaining flour seasoned with salt and pepper. In a large frying pan heat enough oil to cover the pan to 350 degrees F. Fry the chicken in batches until golden brown, flipping each piece half way through. Drain on paper towels. Reserve on a warm plate. <br />
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3.In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend. <br />
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4. In a small roasting pan heat the tablespoon of oil. Place the vegetables into the pan, allow them to soften for about 2 minutes then add the chicken pieces and cover with the ketchup mixture. Bring to a simmer and cook until the chicken is cooked through.<br />
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<div style="color: #cc0000; text-align: center;"><a href="https://sites.google.com/site/thesukkarchef/sweet-and-sour-chicken"><b><span style="font-size: large;"> PRINT</span></b></a></div>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-47758033594146430452010-12-28T11:33:00.000-05:002010-12-28T11:33:36.218-05:00Shrimp Etoufee, The Easy WayHello bloggers, sorry it has been so long. Sometimes life just takes a hold of you and takes you for a ride, ya'll can understand that right? I knew you would :x <----a kiss for you <br />
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I went to a wonderful Cajun restaurant in Charlotte called Bordeaux's for Eid, and had a wonderful shrimp etoufee topped with a blackened whitefish. It was so good I nearly ordered another one. Not to go, to eat a second time around. Alas, I decided one day that I would endeavor this dish at home. When the time came for me to make it, I looked up some recipes and found ones with ingredient lists miles long. Let the intimidation begin!<br />
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I decided to tackle this one on my own, using the ingredients and spices in other recipes as an inspiration for my own. And guess what? It worked! I put this dish together in about 20 minutes, then put on some rice while it simmered for about 30 minutes and as though through some divine inspiration everything came together right around the same time. Rice: perfectly steamed, etoufee: perfectly spicy,warm and the perfect texture. Best of all, it was easy!<br />
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<div style="color: red;"><b><i><u><span style="font-size: large;">Shrimp Etoufee</span></u></i></b></div>Prep Time: 20 mins Cook Time: 30 minutes<br />
Cost: $9.64 Servings: 4-6<br />
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1 lb of cleaned shrimp <br />
1/2 cup oil<br />
1/2 cup flour<br />
1 chopped onion<br />
1/2 green bell pepper, chopped<br />
3 stalks celery, chopped<br />
1 tb. chopped garlic<br />
1- 14.5 oz can chopped tomatoes<br />
1/4 ts. cayenne pepper<br />
1/2 ts. black pepper<br />
1 ts. salt<br />
1/2 ts. garlic powder<br />
1/4 ts. onion powder<br />
1 bay leaf<br />
2 cups water or stock (shrimp if you have it!) <br />
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1. Add the flour and oil to a large stockpot or dutch oven to make a roux, and let it cook about 15 minutes until it is a caramel color. Add the vegetables and garlic then allow them to soften for about 5 minutes.<br />
2. Add in the stock,tomatoes with their juice and all of the spices and stir to combine. Bring the mixture to a boil and turn down to low heat, simmer for 20 to thirty minutes.<br />
3. Add shrimp and cook for an additional 3 minutes or until the shrimp are cooked.<br />
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<a href="https://sites.google.com/site/thesukkarchef/shrimp-etoufee-1"><span style="font-size: large;"><u><b style="color: red;">Print </b></u></span></a>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-68860786004032791802010-11-05T19:09:00.000-04:002010-11-05T19:09:30.067-04:00Pizza and Pondering on a Friday Night<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78XLKLvZTEqM6ewXVn0QTZ9K2LJ109I1ginjwixPQKJh6rd67PAZPj8iWdUf_DQl5P6oAF4z2vl-MUmkmL7Lua7e8dWjeNaK-UcGKO_OmbcRRJggwzTcurXofWqdwMA8Cuo81kqtGRA/s1600/101_3244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78XLKLvZTEqM6ewXVn0QTZ9K2LJ109I1ginjwixPQKJh6rd67PAZPj8iWdUf_DQl5P6oAF4z2vl-MUmkmL7Lua7e8dWjeNaK-UcGKO_OmbcRRJggwzTcurXofWqdwMA8Cuo81kqtGRA/s400/101_3244.JPG" width="400" /></a></div><div style="text-align: center;"></div><br />
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Sometimes I ask myself why I blog. I am not no more of an extraordinary home cook than many bloggers online. I don't necessarily always cook the most elaborate meals, or the most exotic. And I certainly don't often have access to the finest ingredients money has to buy. But I do know what I CAN do. <b> I can stretch 2 chickens into four meals for four people. I can create entire meals under $5. I can mix organic and natural foods in my family's diet on a budget. I can make delicious food that doesn't require any level of cooking skill, intricate tools or a lot of time. And I can certainly love the feeling I get when I go into the kitchen and make something so good that I feel like someone else needs to know about it!</b> So I will continue to try my best to bring you recipes, information and tips that get me through my day to day trials in the kitchen, and beyond.........Whew! With all that said, let's talk about pizza. <br />
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I don't know many people who have a whole lot of luck at making really good homemade pizza dough. I love pizza but there's nothing I hate more than shelling out $30 for a pizza night and getting some suck-a$$ pizza! It's always 50/50 with these pizza places, sometimes a hit and sometimes a major, major miss. Actually for me it's more like an 80/20 miss-hit ratio. So after some research online, I found a great dough recipe and made pizza without even getting out a pot for the sauce! Not to mention the obvious health benefits of making your own food as opposed to eating out, and saving MAJOR dough (<-----pun intended).<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Happy Helper/Eater #1</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyR9Y5fev8SB0_0QN-IxPIox8UqYS5vfUNUjgEMHc7J62Hgysn2UF8dFqXZJxSwIYORB7yljiNJabh4zz8qyIeKP5ne8eZPWZfvUTtSiNKDX8QX9VAYqa6LQb0XDDJpp9k5xq4GgAVNA/s1600/101_3251.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyR9Y5fev8SB0_0QN-IxPIox8UqYS5vfUNUjgEMHc7J62Hgysn2UF8dFqXZJxSwIYORB7yljiNJabh4zz8qyIeKP5ne8eZPWZfvUTtSiNKDX8QX9VAYqa6LQb0XDDJpp9k5xq4GgAVNA/s200/101_3251.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Happy Eater #2</span></td></tr>
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The best thing about this dough recipe is that it is so simple, and can be ready to bake in an hour if you wait until the last minute on a weeknight. Or you could fancy it up with toppings for a girls' night or game day with the guys. If you make it ahead, this is literally at 15 minute, $5 dinner kind of night. It also works well regardless if you like thick or thin crust. Some variations I made on this recipe:<br />
<ul><li>I also substituted instant yeast for active dry yeast. If you have instant yeast, you don't even have to start the yeast in warm water, just add it in with the dry ingredients before adding to the wet. </li>
<li>I also par-baked the crust for about 7 minutes before adding the toppings to prevent sogginess. </li>
<li>For the sauce, I opened a can of crushed tomatoes and spooned it onto the crust, then sprinkled lightly with garlic powder, a pinch of salt, and a sprinkle of Italian seasoning. Add movie and enjoy!</li>
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<div style="color: #cc0000;"><i><span style="font-size: large;"><a href="http://allrecipes.com/Recipe/Jays-Signature-Pizza-Crust/Detail.aspx">Altered from Jay's Signature Pizza Crust </a></span></i></div><div class="ingredients" style="margin-top: 10px;"> Prep Time: 5 min + 1 hr proof time Cook time: 15 minutes</div><div class="ingredients" style="margin-top: 10px;">Cost: $6.23 for two pizzas Servings: 2 large pizzas</div><div class="ingredients" style="margin-top: 10px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1zlG9x7BhO6Z0t3aIuS3Kfji4ngx75T5AbmoiRwfwCZQg8-N6lYq6otZ5JvkdYU-ZwYj9yjthQ4fVrHjlIkBnKNXkUl3AQw39iWWt-kJpa2wQ5JraWlcCv7XIHAvEMuodJkbYAjang/s1600/101_3239.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1zlG9x7BhO6Z0t3aIuS3Kfji4ngx75T5AbmoiRwfwCZQg8-N6lYq6otZ5JvkdYU-ZwYj9yjthQ4fVrHjlIkBnKNXkUl3AQw39iWWt-kJpa2wQ5JraWlcCv7XIHAvEMuodJkbYAjang/s320/101_3239.JPG" width="320" /></a></div><ul><li class="plaincharacterwrap"> 2 1/4 teaspoons active dry yeast (I substituted instant)</li>
<li class="plaincharacterwrap"> 1/2 teaspoon brown sugar</li>
<li class="plaincharacterwrap"> 1 1/2 cups warm water (110 degrees F/45 degrees C)</li>
<li class="plaincharacterwrap"> 1 teaspoon salt</li>
<li class="plaincharacterwrap"> 2 tablespoons olive oil</li>
<li class="plaincharacterwrap"> 3 1/3 cups all-purpose flour</li>
</ul></div><div style="border-top: 1px dotted rgb(204, 204, 204); margin-top: 20px; width: 300px;"></div><div class="directions" style="margin-top: 10px;"><ol><li><span class="plaincharacterwrap break"> In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.(Skip if using instant yeast)</span></li>
<li><span class="plaincharacterwrap break"> Stir the salt and oil into the yeast (or water/sugar) solution. Mix in 2 1/2 cups of the flour, adding instant yeast to flour if you're subbing for active dry. </span></li>
<li><span class="plaincharacterwrap break"> Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe. </span></li>
<li><span class="plaincharacterwrap break"> Preheat oven to 500 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it. </span></li>
<li><span class="plaincharacterwrap break"> Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes. </span></li>
</ol></div>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com6tag:blogger.com,1999:blog-47003513460981119.post-33764807330442284732010-11-02T20:25:00.001-04:002010-11-03T00:23:54.087-04:00How 'Bout Them Apples! 5 Uses for Homemade ApplesauceIt's finally fall in North Carolina. Granted, the calendar says November 2, but we haven't seen many consecutive cool days until the past week. And now that the air is crisp and the leaves are so many shades of gold, red and brown it's prime time for apples!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://t0.gstatic.com/images?q=tbn:ANd9GcTCTSKbdAnO-3W7yjzKTvlGeoKM9R6WOhBhyEGsiCQjiBpeHro&t=1&usg=__TL0jd8juQoOs6fsqqpQUOZmz460=" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://t0.gstatic.com/images?q=tbn:ANd9GcTCTSKbdAnO-3W7yjzKTvlGeoKM9R6WOhBhyEGsiCQjiBpeHro&t=1&usg=__TL0jd8juQoOs6fsqqpQUOZmz460=" width="320" /></a></div><br />
Before a few weeks ago, I never ever had homemade applesauce. All I ever has was the store bought variety, which I ate and sort of like. But when I made my own from a bunch of honeycrisp and gala apples, I fell in love and so did Elias. He barely left any for the rest of us! All you do is get a large pot, fill it with your peeled and cored apples, and add enough water to cover. Add sugar and cinnamon to taste (or maybe brown sugar, or fruit puree...), and cook until the apples reach the desired texture. If you want some chunky and some a little smoother, remove part of the applesauce when it is chunky and allow the rest to continue to cook down. I dare even call this a recipe...<br />
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Unless you have children, you might think that to make homemade applesauce is more trouble than its worth. What will you do with such a large quantity? The best part of making things yourself is that you can control the outcome. You can make your applesauce the texture and level of sweetness you would like, depending on what you will use it for. I came up with these ways, but I'm sure you can get creative and come up with more of your own. Comment and let me know what else you came up with!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.stonyfield.com/our_products/images/32oz_FF_FrenchVan_SC-lighter.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="175" src="http://www.stonyfield.com/our_products/images/32oz_FF_FrenchVan_SC-lighter.png" width="200" /></a></div>1. Yogurt- Use chunky applesauce as a stir in for plan or vanilla flavored yogurt. I buy a large container of Stonyfield Farm brand and add the applesauce to sweeten and flavor it. You save a ton compared to buying the individual cups, especially for organic!<br />
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2. Oatmeal- Add a couple spoonfuls of your chunky applesauce to a pot of oatmeal, or you can even add it to uncooked oats and water to microwave. Quick, and lots more flavor than those little packets.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.foodnetwork.com/FOOD/2008/10/10/IP0410_Fried-Apple-Pies_med.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://img.foodnetwork.com/FOOD/2008/10/10/IP0410_Fried-Apple-Pies_med.jpg" /></a></div>3. Fried Pies or apple dumplings- For a quick fried pie add about 1 tablespoon of filling between two flattened crescent rolls or a rolled out flaky biscuit and fry in hot oil, or use the Pioneer Woman's Recipe for Apple Dumplings using the applesauce instead of sliced apples. Believe me, you will make these again and again.<br />
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4. Side Dish- Cooked apples are a great side dish for dinner. Do you have picky eaters? Sometimes when you can't get them to eat vegetables try a fruit at dinner instead!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://t0.gstatic.com/images?q=tbn:ANd9GcSlkYvufhGZXQjo3kXsNeLld3rwb42EkGsscrrGq7mCYKTkMBE&t=1&usg=__exToyXohjhb_IZ2uqawe9wz6DLM=" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="158" src="http://t0.gstatic.com/images?q=tbn:ANd9GcSlkYvufhGZXQjo3kXsNeLld3rwb42EkGsscrrGq7mCYKTkMBE&t=1&usg=__exToyXohjhb_IZ2uqawe9wz6DLM=" width="200" /></a></div>5. Dessert Topping- Warm up some chunky applesauce with a little caramel and spoon over ice cream or cheesecake. Then tell yourself it's a serving of dairy and fruit for the day :)The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-48262903719616715892010-10-27T17:02:00.001-04:002010-10-27T17:06:13.405-04:00Meatball Madness<div style="text-align: center;"><a href="http://1.bp.blogspot.com/_XYBiri7-SsI/TMVt9hUMSjI/AAAAAAAAAV8/0fkX3CeZUVA/s640/101_3098.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_XYBiri7-SsI/TMVt9hUMSjI/AAAAAAAAAV8/0fkX3CeZUVA/s400/101_3098.JPG" width="400" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;">Rhymes with Rasheed is not a man that takes very kindly to sandwiches at dinner time. His definition of dinner is a protein, starch and vegetable that are separate and identifiable on a plate. So to get him to try something a little different I thought I would take some meat and cover it with cheese! </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_XYBiri7-SsI/TMVuJnsJG3I/AAAAAAAAAXM/C6AZECb-NQ4/s640/101_3117.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_XYBiri7-SsI/TMVuJnsJG3I/AAAAAAAAAXM/C6AZECb-NQ4/s200/101_3117.JPG" width="200" /></a></div><div style="text-align: justify;"></div><div style="text-align: justify;">Meatballs are a comforting, versatile way to stretch your monthly menu. This recipe is a basic meatball that I use for meatball subs, spaghetti, Caribbean meatballs, meatballs with gravy and a number of other things. It is flavorful but subtle, so if you wanted to you could make a bunch to freeze instead of buying the frozen ones which tend to include more "mystery" than meat. </div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_XYBiri7-SsI/TMVt9hUMSjI/AAAAAAAAAV8/0fkX3CeZUVA/s640/101_3098.JPG" style="margin-left: 1em; margin-right: 1em;"> </a></div><span style="font-size: large;"><i><b><span style="color: #cc0000;">Meatballs </span></b></i></span><br />
Prep Time 3 minutes Cook time: 20-25 minutes<br />
Cost: $2.86 Servings: 4<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_XYBiri7-SsI/TMVuAjaGISI/AAAAAAAAAWQ/y7SEcQq0NG4/s640/101_3103.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_XYBiri7-SsI/TMVuAjaGISI/AAAAAAAAAWQ/y7SEcQq0NG4/s320/101_3103.JPG" width="320" /></a></div>1 pound ground meat (beef, turkey, or chicken) <span style="min-height: 50px;"> </span><br />
<span style="min-height: 50px;">1 1/2 ts. kosher salt, to taste</span> <span style="min-height: 50px;"> </span><br />
<span style="min-height: 50px;">1/2 ts. black pepper</span> <span style="min-height: 50px;"> </span><br />
<span style="min-height: 50px;">1/2 ts garlic powder</span> <span style="min-height: 50px;"> </span><br />
<span style="min-height: 50px;">1/4 ts. onion powder</span> <span style="min-height: 50px;"> </span> <span style="min-height: 50px;"> </span> <span style="min-height: 50px;"> </span><br />
<span style="min-height: 50px;">1 egg</span><br />
<span style="min-height: 50px;">2 slices bread</span><br />
<span style="min-height: 50px;">approx. 1/4 cup milk</span><br />
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<span style="min-height: 50px;">Add salt, pepper, garlic powder and onion powder per pound. Soak one or two slices of torn up bread in enough milk to cover and let it soak until the bread starts to break up, and add to meat along with egg. MIX THOROUGHLY. Portion by the heaping tablespoon and brown in olive oil, or bake at 425 until golden brown and cooked through, around 20-25 minutes depending on size.</span><br />
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<span style="min-height: 50px;"><a href="https://sites.google.com/site/thesukkarchef/meatballs"><span style="font-size: large;"><i style="color: #cc0000;"><b>Print </b></i></span></a></span><br />
<span style="min-height: 50px;"><span style="font-size: large;"><i style="color: #cc0000;"><b> </b></i></span></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_XYBiri7-SsI/TMVuEwIXb3I/AAAAAAAAAWw/IVXwrAOHfvI/s640/101_3110.JPG" style="margin-left: 1em; margin-right: 1em;"> </a></div><span style="min-height: 50px;">For meatball subs, butter split sub rolls and toast at 425 degrees for 8-10 minutes or until golden. Add 4 meatballs to each roll and top with shredded melting cheese of your choice. Bake for another 8-10 minutes or until cheese melts. </span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_XYBiri7-SsI/TMVuIrzSyjI/AAAAAAAAAXE/j1afi1bxm3o/s640/101_3115.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/_XYBiri7-SsI/TMVuIrzSyjI/AAAAAAAAAXE/j1afi1bxm3o/s200/101_3115.JPG" width="200" /></a></div><div style="text-align: center;"><a href="http://4.bp.blogspot.com/_XYBiri7-SsI/TMVuEwIXb3I/AAAAAAAAAWw/IVXwrAOHfvI/s640/101_3110.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_XYBiri7-SsI/TMVuEwIXb3I/AAAAAAAAAWw/IVXwrAOHfvI/s200/101_3110.JPG" width="200" /></a><span style="min-height: 50px;"> </span></div>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-31553319429538403532010-10-19T23:26:00.000-04:002010-10-19T23:26:24.084-04:004 Ways to Avoid Kitchen Waste AltogetherToday I was roving the Internet for useful information to share, and came across this article on <a href="http://www.salon.com/food/francis_lam/2010/10/11/how_to_cut_down_food_waste/slideshow.html">"Seven tasty ways to stop wasting food"</a>. Living with Rhymes with Rasheed is the ULTIMATE lesson in not wasting food - you should see the emotional look he gets on his face when I just have to throw out an old tomato I find squished in the back of the fridge. But I understand where he's coming from. Anyone who can afford to forget about a tomato in their cooled storing device is lucky compared to the over <a href="http://www.worldhunger.org/articles/Learn/world%20hunger%20facts%202002.htm">1 billion malnutritioned people in the world</a> who do without basics everyday. It is said that Prophet Muhammad (saw) could not go to bed if his neighbors were hungry, and in essence mitigating food waste is part of the modern day equivalent to ensuring that our neighbors aren't going to bed without. While their list focuses on what to do with leftovers, mine is based on preventing the leftovers from even ending up in a sketch looking plastic bowl in the fridge :) <br />
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1. BREAD - Of course there is French toast, bread pudding, croutons, bread crumbs and crisps that can be made from bread that is nearly stale. But to prevent getting to the point where I have a pantry full of crumbs and croutons, I freeze loaves of bread. It keeps bread fresh, and defrosts rather quickly and if you need a slice super fast you can toast it for about 30 seconds and you have fresh bread ready to go. I buy name brand (like Arnold and Nature's Own) at my local <a href="http://www.dollartree.com/">Dollar Tree</a>. It is a dollar a loaf compared to $2.50+ at the grocery, and is usually about 2 days from expiration. This way you can use your bread on what you <i>want to</i>, not what you have to!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.healthier-harvest.com/images/health_063006/fruits_and_vegetables2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="http://www.healthier-harvest.com/images/health_063006/fruits_and_vegetables2.jpg" width="200" /></a></div>2. PROPERLY STORE FRUITS AND VEGETABLES- Do not wash vegetables before storing them, the added surface moisture will make them rot faster, and be sure to remove them from those little plastic produce bags, which can hold in gases released by fruits and veggies and speed up rot. <a href="http://www.ecologycenter.org/factsheets/veggie-storage.pdf">Check this vegetable storage guide for specifics on veggie storage</a>.Save peels, stems, pieces, etc. for stock by keeping a large zip-top bag in the door of your freezer where you can easily stash them as they come along. Add soft veggies to dishes where they don't usually belong like sauces, chili, sloppy joes, or any other dish where they will go unnoticed by picky husbands, children, and friends. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.kitchencontraptions.com/archives/pictures/2a7b14bd-7094-4664-a949-dfaa6571d949-2006_2_7_17_39_54_rdax_300x300.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://www.kitchencontraptions.com/archives/pictures/2a7b14bd-7094-4664-a949-dfaa6571d949-2006_2_7_17_39_54_rdax_300x300.jpg" width="200" /></a></div><br />
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3. ORGANIZE YOUR FRIDGE- Once a week go through the fridge and put all of the items that are on their way out in the front. This way they aren't forgotten and are easily accessible when dinner comes around. Also, keep a list on the front of the fridge door with available dairy and produce items that have a short shelf life so you remember them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pa3GNp-_4P97_RxWow-L1F6p7CtTvUeDpVxcyi-em8eYCRi1myGsUmgbnbg2Tl5Us3AUwG9RuG9QwMwho75OWRcoOGHty3dmjnCu5pyOqQTLSkJOACp8mi4tpG5BOderF10YgtJrspM/s320/4387453f411c1dyna-leftovers-main_Full.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3pa3GNp-_4P97_RxWow-L1F6p7CtTvUeDpVxcyi-em8eYCRi1myGsUmgbnbg2Tl5Us3AUwG9RuG9QwMwho75OWRcoOGHty3dmjnCu5pyOqQTLSkJOACp8mi4tpG5BOderF10YgtJrspM/s320/4387453f411c1dyna-leftovers-main_Full.jpg" /></a></div><br />
4. HAVE A LEFTOVER PARTY- If you can't avoid excess leftovers, share your random leftovers with friends! Dress up leftover spaghetti as baked spaghetti, or make leftover mashed potatoes into potato cakes and host a pot luck so they can bring their weirdo leftovers too. That's a meal you don't have to really prep for, and you don't let all your week's tasty bits and pieces go to waste. The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-22063824137689423962010-10-19T08:10:00.000-04:002010-10-19T08:10:55.785-04:00Hearty Lamb Stew<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_XYBiri7-SsI/TL2E20Rk37I/AAAAAAAAAM0/fyCa6WdCoKU/s640/IMG_20101018_183516.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/_XYBiri7-SsI/TL2E20Rk37I/AAAAAAAAAM0/fyCa6WdCoKU/s400/IMG_20101018_183516.jpg" width="400" /></a></div><br />
Let me start out by saying this: I do not like curry, or rather I have not like it. This is because the flavors are often too overpowering and aggressive for me. That might suit someone who is used to these bold flavors, but for me it has always been slightly off putting. And frankly, it's intimidating. I am, after all, a Southern bred girl who was never really exposed to international flavors and cuisines until my adult life. Americanized versions of Chinese, Japanese, Italian and Mexican was pretty much the extent of my adventures in food (Note: let's be clear, these foods are often DAMN tasty!).<br />
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Rhymes with Rasheed is another story altogether. He has eaten many foods from people of many different cuisines and backgrounds, and likes all kids of things that I previously would not even look at, let alone eat. So this lamb stew is a meeting point for us. It utilizes lamb, some Eastern spices, and the widely loved flavors of carrots, onions and sweet peas. Elias loved it -- he ate his first plate before I could dish out everyone else's and then ate two more servings. The stew went so fast, I ended up eating a PB sandwich afterwards because there was almost none left for me! The flavor is there, but it's not knocking you over and is a good dish for those of us just starting to experiment with new flavors.<br />
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I used cubed lamb shank with the bones in for this, then removed the bones after cooking. But you could easily use any other part of the lamb, or replace with beef or chicken for an equally tasty alternative. If you wanted to make it vegetarian you can leave out the meat altogether and add potatoes. Lamb is more expensive than beef or chicken, but since the other ingredients are household staples that most of us typically keep around, the dish is still pretty affordable. If you don't usually keep tumeric around, check the International foods aisle of your grocery store, you are likely to find smaller packages of spices that are more affordable than the ones on the spice aisle in the fancy glass bottles!<br />
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<div style="color: #cc0000;"><i><span style="font-size: large;"><b>Hearty Lamb Stew</b></span></i></div><div style="color: #cc0000;"><b>Prep time: 15 minutes Cook time: 2:30</b></div><div style="color: #cc0000;"><b>Price: $12.42 Servings: 4-6</b></div><br />
2 lbs. lamb meat<br />
<a href="http://1.bp.blogspot.com/_XYBiri7-SsI/TL2FnR3q7YI/AAAAAAAAANQ/FefNy8P1o4Q/s1600/IMG_20101018_160637.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/_XYBiri7-SsI/TL2FnR3q7YI/AAAAAAAAANQ/FefNy8P1o4Q/s320/IMG_20101018_160637.jpg" width="320" /></a>1/4 cup flour <br />
1/2 cup peas <br />
1/4 cup chopped carrots<br />
1/4 cup chopped onions<br />
1 large garlic clove, chopped <br />
1 1/2 ts. tumeric<br />
pinch of allspice<br />
pinch of cumin <br />
kosher salt and black pepper to taste<br />
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1. Preheat a stock pot over medium-high heat and drizzle with oil.<br />
2. Season the meat with salt and pepper, and dust with the flour to coat. <br />
3. Brown the meat in batches, and remove them from the pan. Add the onions and garlic and soften.<br />
4. Return the meat to the pan, and add enough water to cover. Then add the carrots, peas, tumeric, allspice, cumin and salt and pepper to taste. <br />
5. Cover and cook over high heat for 20 minutes, then reduce to a simmer for at least two hours. Serve hot over rice.<br />
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<div style="text-align: center;"><a href="https://sites.google.com/site/thesukkarchef/hearty-lamb-stew"><span style="font-size: large;"><i><b><span style="color: #cc0000;">Print </span></b></i></span></a></div>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-27588132118623977902010-10-15T10:00:00.000-04:002010-10-15T10:00:04.153-04:00Make Your Own...Sausage!<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuI01svd7dzKSe4sp5ouJfhNnflEs0EqjNA5s3T9rt0VRfmohQ-E5O-A7zBMoGQcNtNnFkpCDCI4h9iB1XL2cAv2_iLkO1wwml3JWNs6LEYSfGW8CRUPZYg1RLDKtPQY0EfvtsyY_MAg/s1600/sausage+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuI01svd7dzKSe4sp5ouJfhNnflEs0EqjNA5s3T9rt0VRfmohQ-E5O-A7zBMoGQcNtNnFkpCDCI4h9iB1XL2cAv2_iLkO1wwml3JWNs6LEYSfGW8CRUPZYg1RLDKtPQY0EfvtsyY_MAg/s400/sausage+2.jpg" width="400" /></a> </div><div style="text-align: center;"><br />
</div>Some people think I'm crazy for wanting to make as many things as I can myself. I make EVERYTHING I possibly can from scratch for three reasons: 1. I like to eliminate as many additives in food, household items, etc. from my life (and the environment) as I can. 2. I am crafty, and it saves money. 3. I enjoy taking on an insane amount of projects that I may or may not get around to. So I'm going to start posting "Make Your Own" ideas that can help you cleanse your home and the environment, save money and commit to projects that you may or may not get around to, too!<br />
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</a></div>Sausage is one of those things that I try to stay away from in the store. It's packed with sodium, additives for freshness and color, and sometimes fillers. This is a quicky way of making sausage; if you own a meat grinder do it the old-fashioned way by all means but I don't. So this is a shortcut, five minute way of making sausage for the rest of us. If I'm making a breakfast sandwich I made them thin an big enough to cover my bread of choice. I used 1/2 lb 93/7 ground turkey and 1/2 lb 96/4 ground beef, but you can use whatever you have on hand. And a sidenote: only use the rolls of ground meat at the store. The snakey looking stuff doesn't have the right texture and it WILL crumble and fall apart on you. Trust me :/ Also, if you use really lean meat like I did, you might want to add a tiiiny bit of oil to the pan, to help with browning.<br />
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<br />
<div style="color: #cc0000;"><i><span style="font-size: large;">Sausage Seasoning</span></i></div><div style="color: #cc0000;"><span style="font-size: x-small;">Prep Time: 3 minutes Cook time: 3-4 minutes</span></div><div style="color: #cc0000;"><span style="font-size: large;"><span style="font-size: x-small;">Cost $2.18 Servings: 4-6</span><br />
</span></div>1 lb. ground turkey, ground beef or a combination <br />
1 ts. ground sage<br />
1 1/4 ts. salt<br />
1/2 ts. garlic powder<br />
pinch of onion powder<br />
1/2 ts. crushed red pepper <br />
<br />
<br />
1. Place meat in a bowl, add all spices and mix<b> <u>thoroughly</u></b>. Cover with plastic wrap and use within 2 days. <br />
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<div style="text-align: center;"><a href="https://sites.google.com/site/thesukkarchef/sausage-seasoning"><b style="color: #cc0000;"><span style="font-size: large;">Print </span></b></a></div>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-34245428741196342012010-10-14T11:31:00.000-04:002010-10-14T11:31:43.500-04:00365 days later...A Piece of Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">October 11, 2010</td></tr>
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</div><div style="text-align: justify;">October 11, 2010 was the celebration of my sister-in-law's wedding or <i>walimah</i> anniversary. (Congratulations to Hannah and Jamaal!) For me, that means it has been 365 days since I made my very first wedding cake!</div><br />
<div style="text-align: justify;">I was nervous, sweating, cursing and everything in between in preparation for this cake. I was pregnant with Faj and had swollen feet, among other things. A few times I had decided that I would just give up, why in the world would I sign up for this?! Was I crazy? Insane, or just self-loathing all together? Sure, I liked to make cakes but for fun, for friends and family. Up to this point I had only made old-fashioned layer cakes, cookies, etc. But I decided to take up the challenge. Anyone who knows me can attest to the fact that I'm not one to back down from anything, especially not 10 pounds of flour. When I changed my mind to think of the entire cake as three smaller cakes, which I made all the time, I could take a deep breath and dissect this monster one tier at a time. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">So, you got me, this post is not really about cake (although I did my damn thing on the cake! ;) ) It's about changing the way we look at challenges. Regardless of what the challenge is, no matter how daunting and towering it seems, even the most difficult of goals can be attained. The other day I was watching E60 with Rhymes with Rasheed, and we saw the story of a young man who was beaten up by another so badly that he had regressed in speech, movement, and function to almost nothing. He couldn't move his limbs, walk or talk at one point; but he overcame that barrier and right before the show aired he had passed the CPA exam. I am living this situation with my own mother, who is the survivor of three strokes and has recently gained movement in the affected side of her body. This really made me think that what I'm facing is nothing! Many people face challenges that are different or may seem more difficult that mine and yours. But my challenges are my own, and if he can take THAT challenge on head first then I can face what I need to face, and so can you.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Do you need to change your diet? Do you need to exercise? Do you need to beat depression, or an eating disorder? Are anger issues hurting your relationships with family and friends? Do you want to learn to cook, or speak a language? Are you trying to finish school, or adjusting to your children or being a stay at home mom? Is it an addiction, or abuse or stress from school or work that are holding you down? Did you lose a boyfriend, spouse, loved one or child? All of these things are difficult, but we have to face them. I have learned that when bad times and difficult choices come our way, we either deal with them in one capacity or another, or we die. That's it! You handle it or drop dead; as long as you're breathing, life goes on! What matters is how you handle it, because that will affect the rest of the life that comes after, so let's make it good, eh?!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXM8qsOYdAWyKGo8Qz-sgzSjo71BC5Sjb1h4r1j7I9yRaz_1caDt3l80nMgDDKz5pJycE4uA_70DmSRvaQrahgyaMIKcFk8IRlzw5j6uWIJGvMYLhXE_2wTYWk5C97z-xayd7P48qlMg/s1600/top+tier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div style="text-align: justify;">Like that wedding cake, it may seem like your vision is clouded with flour dust, and the path is made slippery by the goo of cracked eggs as you make mistakes along the way. But if you see your goal like that same wedding cake, layer by layer, then you can make it to what you want. I got over my fear of taking my skills to the next level, and have made many wedding cakes since then. When Hannah told me she was cutting the cake, and sent me this pic I felt so proud and happy that I was able to do something wonderful for her and Jamaal on that day, and again on Monday (the cake was still tasty!) And 365 days later, I can honestly say that I am in a better place than I was then in terms of my confidence in myself and my abilities. I have a ways to go, but looking back it seems like facing my challenge was a piece of cake!</div><br />
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<tr><td style="text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXM8qsOYdAWyKGo8Qz-sgzSjo71BC5Sjb1h4r1j7I9yRaz_1caDt3l80nMgDDKz5pJycE4uA_70DmSRvaQrahgyaMIKcFk8IRlzw5j6uWIJGvMYLhXE_2wTYWk5C97z-xayd7P48qlMg/s400/top+tier.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">365 days later!</td></tr>
</tbody></table><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXM8qsOYdAWyKGo8Qz-sgzSjo71BC5Sjb1h4r1j7I9yRaz_1caDt3l80nMgDDKz5pJycE4uA_70DmSRvaQrahgyaMIKcFk8IRlzw5j6uWIJGvMYLhXE_2wTYWk5C97z-xayd7P48qlMg/s1600/top+tier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-22664780105139038532010-10-13T00:01:00.000-04:002010-10-13T00:01:02.067-04:00Sweet Smoky BBQ Brisket & Sauteed Corn Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbv2cDtLOU3khku3gcRle8aHUFX2DdXFOVqF_g_7pPR09UoEIjvpeK4iW40NaMe0Tbdo8y2RoaRSrOjUjhTRYnFiFo0yFVIQCyM3Ls-i5CsW3S6e6gMZ9AkEjYYwKjGPiBtJV4QpFlA/s1600/beef+brisket+with+sweet+and+spicy+rub+with+sauteed+corn+salad+and+perfect+skillet+cornbread2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbv2cDtLOU3khku3gcRle8aHUFX2DdXFOVqF_g_7pPR09UoEIjvpeK4iW40NaMe0Tbdo8y2RoaRSrOjUjhTRYnFiFo0yFVIQCyM3Ls-i5CsW3S6e6gMZ9AkEjYYwKjGPiBtJV4QpFlA/s320/beef+brisket+with+sweet+and+spicy+rub+with+sauteed+corn+salad+and+perfect+skillet+cornbread2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xJzhv2boRPoxk-JbgyZzi44ujDETRTPsPwGb_HbPgT-yQsRKSTkg-0zrszaS2LlOum3h2zAiRgYg3g4jCBeirqgLHLj68Dq8OTL9DCZSCjY1F-ZR6mO2iDJ_RIUPGwIelsJOLQe-5A/s1600/beef+brisket+with+sweet+and+spicy+bbq+rub+%281%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xJzhv2boRPoxk-JbgyZzi44ujDETRTPsPwGb_HbPgT-yQsRKSTkg-0zrszaS2LlOum3h2zAiRgYg3g4jCBeirqgLHLj68Dq8OTL9DCZSCjY1F-ZR6mO2iDJ_RIUPGwIelsJOLQe-5A/s320/beef+brisket+with+sweet+and+spicy+bbq+rub+%281%29.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD63P0aKrRepLbPrEEyl7_RwrZ-PuphLQoIYE9e9tTGxL0OFInWi5fVGA3y0HBu2wA0DDkwl0w4AEDC1uQ2j19T8wSyiKKzVktgYhz0BMF8i4lY4WUqBBpIeprz1IdtiAGQVKuXENZyg/s1600/beef+brisket+with+sweet+and+spicy+bbq+rub+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD63P0aKrRepLbPrEEyl7_RwrZ-PuphLQoIYE9e9tTGxL0OFInWi5fVGA3y0HBu2wA0DDkwl0w4AEDC1uQ2j19T8wSyiKKzVktgYhz0BMF8i4lY4WUqBBpIeprz1IdtiAGQVKuXENZyg/s320/beef+brisket+with+sweet+and+spicy+bbq+rub+1.jpg" width="320" /></a></div><br />
<div style="text-align: justify;">Summer is fading fast...according to the calendar. If you ask the North Carolina weatherman, however, they would conclusively agree that this is way past an "Indian" summer. Today it was well over 80 degrees in Charlotte, so I when I came across a brisket at <a href="http://www.harristeeter.com/">Harris Teeter</a> I thought it might not be too late to have a little bit of the flavors of summer again. The whole meal ended up having a sort of Southwestern feel, with the BBQ and the corn. I suspect that this rub would be highly successful on <a href="http://www.thesukkarchef.com/2010/06/roasted-lemon-chicken.html">chicken</a>, <a href="http://www.thesukkarchef.com/2010/10/easy-oven-fries.html">easy oven fries</a>, or stirred into sour cream for a great vegetable dip. You can also replace the brisket with any other cut of beef since this brisket was a whopping $4.98/lb. Even still, it came in at under $15!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Now, I have to be the first to admit that "Rhymes with Rasheed" usually makes the brisket around here. But he was not home and I wanted to create a great rub, so I decided to dive head first into making a brisket in the oven. With the help of a baking rack, some foil, and a dash of <a href="http://www.colgin.com/public/">Colgin liquid smoke </a>I was able to recreate a little bit of summer lovin' in the oven (<----you so just got rhymed on!) I made this with what I will call a sauteed corn salad and <a href="http://www.thesukkarchef.com/2010/10/hidden-veggie-chili-and-perfect-skillet.html">Perfect Skillet Cornbread</a>. Try it out, and let me know how it goes with a comment!</div><br />
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<span style="font-size: large;"><i><span style="color: #cc0000;">Sweet & Spicy BBQ Brisket BBQ Pan Sauce</span></i></span><br />
2 tb. paprika meat drippings<br />
2 tb. brown sugar 2 ts. honey<br />
1 ts. salt 2 ts. dijon mustard<br />
1/2 ts. garlic 2 tb. water <br />
1/4 ts. onion powder <br />
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1. Preheat oven to 425 degrees. Mix all ingredients together in a small dish until well combined and massage into meat, covering thoroughly. <br />
2. Place meat on a rack over a pan and bake for 20 minutes, or until the rub forms a crust around the meat.<br />
3. Remove meat from rack and wrap tightly in foil and add 3 dashes of liquid smoke and a splash of water, lower temperature to 250 and bake for 3 hours.<br />
4. Pour the drippings into the pan, add the honey, dijon and water whisk smooth. Simmer on low heat until the sauc<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUYNd8wvBNFg0hA0u6a2chxm8M-ozfZFT7KTE65Sqc9JrcKcnMaogJaqSkKP1CeMU2oQ09_BWlo_YUCuLoZudqUVzSvH7A9JJM21dg2_m9ZLoyID5WCBRShf-1mJj4KjJ0yAPIraexCA/s1600/beef+brisket+with+sweet+and+spicy+bbq+rub+%282%29.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>e thickens slightly, and drizzle over brisket.<br />
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<div style="text-align: center;"><a href="http://www.blogger.com/"><span style="font-size: large;"><i><span style="color: #cc0000;"><span id="goog_1831450725"></span>Print </span></i></span></a><span id="goog_1831450726"></span></div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9qdMxncX__7O3odecKSeTyQ9carT1EhxUlE6VWARniZ67WbErKY3dAtLPPefF14XRIQ8s-D_QW6FQv68kfPMrcZt-r1cptoz3S5Dbewxcy4WBpQ-gZLSle0kJEj8R217RhdwNr7dlg/s1600/sauteed+corn+salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9qdMxncX__7O3odecKSeTyQ9carT1EhxUlE6VWARniZ67WbErKY3dAtLPPefF14XRIQ8s-D_QW6FQv68kfPMrcZt-r1cptoz3S5Dbewxcy4WBpQ-gZLSle0kJEj8R217RhdwNr7dlg/s320/sauteed+corn+salad.jpg" width="320" /></a></div><div style="color: #cc0000;"><span style="font-size: large;"><i>Sauteed Corn Salad</i></span></div>1/2 c. chopped red onion<br />
1/2 c. chopped green pepper<br />
1 1/2 c. corn kernels<br />
1/2 cup chopped eggplant<br />
1/4 cup chopped tomato <br />
olive oil<br />
salt and pepper<br />
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1. Heat a pan to medium heat and drizzle with olive oil. Add the onion and peppers, allow them to soften.<br />
2. Add the corn and heat the mixture through.<br />
3. Add the eggplant and tomato cook for an additional 3 minutes, season with salt and pepper to taste.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Qi0EuiiQeZXinhKDWQfotZwW8h8Jme4exntTBMJic5fM4ShC8pyXUA1RomQfBw6VCraCAUn8zBUGs71CRZKtAR6eeF3tB_lwQXiQHj7gJtDhX01D_lCwzUWkWeNi_V0OiTDPCQOGBw/s1600/beef+brisket+with+sweet+and+spicy+rub+with+sauteed+corn+salad+and+perfect+skillet+cornbread.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Qi0EuiiQeZXinhKDWQfotZwW8h8Jme4exntTBMJic5fM4ShC8pyXUA1RomQfBw6VCraCAUn8zBUGs71CRZKtAR6eeF3tB_lwQXiQHj7gJtDhX01D_lCwzUWkWeNi_V0OiTDPCQOGBw/s400/beef+brisket+with+sweet+and+spicy+rub+with+sauteed+corn+salad+and+perfect+skillet+cornbread.jpg" width="400" /></a></div>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com1tag:blogger.com,1999:blog-47003513460981119.post-16777697018898762772010-10-12T16:00:00.001-04:002010-10-13T12:38:27.110-04:00Lemon Cornmeal Cookies with Brown Butter & Honey Glaze<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRGoTI6A7lP-JvJGY7DOSl-QQnCjCZacddPWQaJixHH63M88nBWzcaiZ6XRYqRQZ7Rp749PiDDLxpAeZg2yVd7A4tZhgm53NK3wYU5NZ10LLGVVcn_iYznrk-JwszrHb8pn2nlEms-g/s1600/cookies+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHRGoTI6A7lP-JvJGY7DOSl-QQnCjCZacddPWQaJixHH63M88nBWzcaiZ6XRYqRQZ7Rp749PiDDLxpAeZg2yVd7A4tZhgm53NK3wYU5NZ10LLGVVcn_iYznrk-JwszrHb8pn2nlEms-g/s400/cookies+1.jpg" width="400" /></a></div><br />
<div style="text-align: justify;">This weekend I had a wonderful friend come from out of town to visit, so I made these cookies for her arrival. My initial plan was to make oatmeal cookies, since I bought a HUGE tube of Quaker Oats last week. In my search I ended up at Martha Stewart's site and the cookie of the day - Cornmeal Cookies. Believe me, I was hesitant. Cornmeal? In cookies? I decided to step out and take a chance anyway, despite my fears. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">....And they were delicious. Crispy, crumbly and not very corn tasting at all. I love this recipe for a few reasons: 1. They use cornmeal which is one of those pantry ingredients that most people rarely use; but it's very versatile and very economical. 2. They are light and fresh tasting, especially with the addition of the lemon and the light glaze. 3. Unlike many cookie recipes they are not overly sweet, and I can actually see these being made into a savory snack with the addition of some herbs or cheese (hmmm, sounds like a test recipe, no?) .</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">They also made for a beautiful presentation (especially when Elias is cutely lurking in the background), and one of those snacks where you eat one and walk away but can't help coming back again!</div><br />
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<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDMO5Xe6-1c6yeTYWndcEZFER1gMsJNZuDxf8sPY3yW7yOUJSflXuhuIIGPWp0ExiY9IApHZcNhKOjNhq6wRF_Owtj0RwekaNE37NnEZ-GazNB7OSwdCjHIvJ3OwUd3D7Fd3rhIsbFQ/s1600/101_2937.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYsl9bRl9FF65HATwiee6gYT3h85cwotBx_iIG-0ipVLoHGuknA7L6N_xLXIG8Kmn9zZbfmC-BEF6xIktYScwf8qbZGsozeh9_ZPpeDCnMNUadBzsB9CS-s7JfQ4Jt_3krGxsTLOp6A/s1600/101_2925.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYsl9bRl9FF65HATwiee6gYT3h85cwotBx_iIG-0ipVLoHGuknA7L6N_xLXIG8Kmn9zZbfmC-BEF6xIktYScwf8qbZGsozeh9_ZPpeDCnMNUadBzsB9CS-s7JfQ4Jt_3krGxsTLOp6A/s1600/101_2925.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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<div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGWXymWrYPlZp0X7LZSmJLqV1jE1rR_6q-zhsr_32qXalqtIdy0IH3a-BSKQ-1j2nohCHvyau_FF9mI5ZQo-pmAdrFZ-i0BnAdqmRJ5lfZaIjnP3s6P2-CT_XZ3dKt97keUZL9skKpw/s1600/101_2935.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDGWXymWrYPlZp0X7LZSmJLqV1jE1rR_6q-zhsr_32qXalqtIdy0IH3a-BSKQ-1j2nohCHvyau_FF9mI5ZQo-pmAdrFZ-i0BnAdqmRJ5lfZaIjnP3s6P2-CT_XZ3dKt97keUZL9skKpw/s200/101_2935.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMADtC3df-niNL_3Q3RQtFBKIYE58unYo5EXNq3svX_Xx87DlPKW9u4nny7u5OQwd-G5JRD-DA-kM3ygp7_dXJgI8B6Lz2GP01dcAqgA70WLCaqboQllAPQtQfPjysVgtA-_nULmVULw/s1600/101_2920.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMADtC3df-niNL_3Q3RQtFBKIYE58unYo5EXNq3svX_Xx87DlPKW9u4nny7u5OQwd-G5JRD-DA-kM3ygp7_dXJgI8B6Lz2GP01dcAqgA70WLCaqboQllAPQtQfPjysVgtA-_nULmVULw/s200/101_2920.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdH2dHS9O4wKBZK4aPApEISEBKFbqCsljTr9cMUl02k6qBWw_S8A2JkQA4EgPNb_vJ5m3CpNR5OSe9PA6EVkksPNIra7XFkggSB00FAzE9lYsR_-KR8wH6WfvmNpOm7MUZ7heH7wERyg/s1600/101_2922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdH2dHS9O4wKBZK4aPApEISEBKFbqCsljTr9cMUl02k6qBWw_S8A2JkQA4EgPNb_vJ5m3CpNR5OSe9PA6EVkksPNIra7XFkggSB00FAzE9lYsR_-KR8wH6WfvmNpOm7MUZ7heH7wERyg/s200/101_2922.JPG" width="200" /></a></div><div class="ms-col2-recipe-ingredients"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<i><span style="font-size: large;"><span style="color: #cc0000;">Lemon Cornmeal Cookies</span></span></i><span style="font-size: x-small;"> adapted from <a href="http://www.marthastewart.com/recipe/cornmeal-cookies">Martha Stewart</a></span><br />
<span style="font-size: small;"><i>Prep time: 10 minutes Cooking time: 15 minutes</i></span><br />
<span style="font-size: small;"><span style="font-size: x-small;"><i>Cost : $2.73 Yield: 2 dozen cookies</i></span></span><br />
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<span style="font-size: small;"> </span></div><div class="ms-col2-recipe-ingredients"><span style="font-size: small;">1 1/2 cups all-purpose flour (spooned and leveled), plus more for shaping</span><br />
<span style="font-size: small;"> 1/2 cup yellow cornmeal</span><br />
<span style="font-size: small;"> 1/2 teaspoon salt</span><br />
<span style="font-size: small;"> 3/4 cup (1 1/2 sticks) unsalted butter, room temperature</span><br />
<span style="font-size: small;"> 3/4 cup sugar</span><br />
<span style="font-size: small;">1 large egg</span><br />
<span style="font-size: small;">1 teaspoon pure vanilla extract</span><span style="font-size: small;"> </span></div><div class="ms-col2-recipe-ingredients"><span style="font-size: small;">1 teaspoon lemon extract</span><span style="font-size: small;"> </span></div><div class="ms-col2-recipe-directions"><h2><span style="font-size: small;">Directions</span></h2><ol><li> <span style="font-size: small;">Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cornmeal, and salt; set aside.</span> </li>
<li> <span style="font-size: small;">In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla; beat until smooth. With mixer on low, gradually add flour mixture, mixing just until combined.</span> </li>
<li> <span style="font-size: small;">Drop dough by heaping tablespoons, about 2 inches apart, onto two large baking sheets; flatten slightly with floured fingertips. Bake until edges are golden, 14 to 16 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack; let cool completely.</span></li>
</ol></div><i><span style="font-size: large;"><span style="color: #cc0000;">Brown Butter & Honey Glaze</span></span></i></div><ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDMO5Xe6-1c6yeTYWndcEZFER1gMsJNZuDxf8sPY3yW7yOUJSflXuhuIIGPWp0ExiY9IApHZcNhKOjNhq6wRF_Owtj0RwekaNE37NnEZ-GazNB7OSwdCjHIvJ3OwUd3D7Fd3rhIsbFQ/s1600/101_2937.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>
<li>4 tb. unsalted butter </li>
<li>1 cup powdered sugar</li>
<li>2 tablespoons honey</li>
<li>splash of vanilla</li>
</ul><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
<a href="http://www.marthastewart.com/recipe/cornmeal-cookies#ixzz126n1qFDv" style="color: #003399;"></a> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYsl9bRl9FF65HATwiee6gYT3h85cwotBx_iIG-0ipVLoHGuknA7L6N_xLXIG8Kmn9zZbfmC-BEF6xIktYScwf8qbZGsozeh9_ZPpeDCnMNUadBzsB9CS-s7JfQ4Jt_3krGxsTLOp6A/s1600/101_2925.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWYsl9bRl9FF65HATwiee6gYT3h85cwotBx_iIG-0ipVLoHGuknA7L6N_xLXIG8Kmn9zZbfmC-BEF6xIktYScwf8qbZGsozeh9_ZPpeDCnMNUadBzsB9CS-s7JfQ4Jt_3krGxsTLOp6A/s200/101_2925.JPG" width="200" /></a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"> 1. Heat butter over medium-low heat in a small sauce pan until it </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt36Ja79NAhaAeqph9_9SI18tJEe_usbaWsiCXmbGMQSnf_fM1INkCNWIhjTsveNEcq7N3hveQfq_8I7VhmNhv2rqociKPy_gy7ywY7sbth8Kr0NOdgRfVILqzuA6X9z39K-qYAtD9LQ/s1600/101_2928.JPG" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDMO5Xe6-1c6yeTYWndcEZFER1gMsJNZuDxf8sPY3yW7yOUJSflXuhuIIGPWp0ExiY9IApHZcNhKOjNhq6wRF_Owtj0RwekaNE37NnEZ-GazNB7OSwdCjHIvJ3OwUd3D7Fd3rhIsbFQ/s1600/101_2937.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDMO5Xe6-1c6yeTYWndcEZFER1gMsJNZuDxf8sPY3yW7yOUJSflXuhuIIGPWp0ExiY9IApHZcNhKOjNhq6wRF_Owtj0RwekaNE37NnEZ-GazNB7OSwdCjHIvJ3OwUd3D7Fd3rhIsbFQ/s200/101_2937.JPG" width="200" /></a></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">2. Add sugar, honey and extracts and stir until smooth. Drizzle or ice cookies.</div><div class="separator" style="clear: both; text-align: center;"></div></div><div style="text-align: center;"><a href="https://sites.google.com/site/thesukkarchef/lemon-cornmeal-cookies-with-brown-butter-honey-glaze-1"><i><span style="font-size: large;"><span style="color: #cc0000;">Print</span></span></i></a></div><br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfrKJCWNzdBVw2hSxopmquLXNk62U2VPzuLsoxiHvTe5tjDEDZOwBYp3pmnr0Nh9tKrDbW1O1PxUzPNXmtwykcbxS_pHnrFs-WIHb7MrFJ6vYI33QLnNutnCw7dsX5yxKJpfQ40n99Q/s1600/101_2941.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEfrKJCWNzdBVw2hSxopmquLXNk62U2VPzuLsoxiHvTe5tjDEDZOwBYp3pmnr0Nh9tKrDbW1O1PxUzPNXmtwykcbxS_pHnrFs-WIHb7MrFJ6vYI33QLnNutnCw7dsX5yxKJpfQ40n99Q/s400/101_2941.JPG" width="400" /></a> </div>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-39654467592396361072010-10-11T15:03:00.000-04:002010-10-11T15:03:19.190-04:00NEW! Price Per Serving, Printables & Other Info!Hello bloggers! I will now be adding the price per serving, prep time and cook time to all of my recipes so that you all can stick to your budgets and schedules accordingly. Also, all recipes will be available in printable form. Just click the PRINT link below the recipes, and voila! You will have a handy recipe that you can post on the fridge, stick in a binder or fold up and put in some random place as a surprise on a rainy day. Just bear with me as I retro-act these stats on all the formerly posted recipes, which promises to be a time consuming project. The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-65998278229523128342010-10-11T14:32:00.002-04:002010-10-13T12:38:27.111-04:00Beef Vegetable Stew with Black Pepper and Cheese Croutons<a class="twitter-share-button" data-count="none" data-via="TheSukkarChef" href="http://twitter.com/share">Tweet</a><script src="http://platform.twitter.com/widgets.js" type="text/javascript">
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When the weather is getting cool, there's nothing quite like a big bowl of something warm and good, and this beef vegetable stew really hit the spot. But then when you add in the black pepper and cheese croutons, things really start to get good. Really, super comforting.<br />
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</a></div>My husband isn't a very big fan of light fare like soups and salads when dinner time rolls around. I'm trying to slowly change his mind and offer lighter alternatives, but he loved this traditional stew with the twist of the black pepper and cheese croutons. When you think about it, Americans are one of the few cultures that I know of that eat their biggest meal of the day in the evening. The Spanish are infamous for their leisurely lunches known as <i>la comida,</i>the largest meal of their day,<i> </i>in the late afternoon and then enjoy a <i>siesta</i>, their afternoon nap which can last up to two hours (wouldn't that be nice!). With all of that said, I am trying to keep as many meals as light as possible. You can make this with any combination of your favorite vegetables, or leave out the meat altogether. This stew and cheesy crouton was just the right combination: light, but filling and oh so good!<br />
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<blockquote><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCalPB_MdVwtWqZVZ8Twpi89jj9xBvjDoPBCtgLSDM6SPCyvtGW1nxXKQ4VHlSIUordy0_WVRXgdLKDcAylKZb75TUDmwxmCoBKn1vYCy33MtjLAJ5D3vBhpRrswokdzixiBBQXEfa3Q/s1600/101_2847.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCalPB_MdVwtWqZVZ8Twpi89jj9xBvjDoPBCtgLSDM6SPCyvtGW1nxXKQ4VHlSIUordy0_WVRXgdLKDcAylKZb75TUDmwxmCoBKn1vYCy33MtjLAJ5D3vBhpRrswokdzixiBBQXEfa3Q/s200/101_2847.JPG" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX7SYmP78ksn-UugSEYWa4_DjnrzY3qgCuHqpRw5j0ai5_LTfrkGF_mCguCl1s18S1RdnZ8Rh_HKSOgutZLL4qypxWFduwc2iNoSCG1apQiRNtlLz7zcw4kzlRtok2M98x0RFM0i-xAQ/s1600/101_2849.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX7SYmP78ksn-UugSEYWa4_DjnrzY3qgCuHqpRw5j0ai5_LTfrkGF_mCguCl1s18S1RdnZ8Rh_HKSOgutZLL4qypxWFduwc2iNoSCG1apQiRNtlLz7zcw4kzlRtok2M98x0RFM0i-xAQ/s200/101_2849.JPG" width="200" /></a><i><span style="font-size: large;"><span style="color: #cc0000;">Beef Vegetable Stew</span></span></i></div></blockquote><div style="text-align: left;"><div style="color: #cc0000;"><b>Prep time: 15 minutes Cook time: 30 minutes</b></div><div style="color: #cc0000;"><b> Cost $6.57 Servings: 6+</b></div><br />
1/2 of a zucchini, chopped and cubed</div><div style="text-align: left;">3/4 c. corn kernels</div><div style="text-align: left;">1/2 an onion, finely chopped</div><div style="text-align: left;">1/2 cup carrots, cubed, shredded or grated</div><div style="text-align: left;">3 medium potatoes, peeled and cubed</div><div style="text-align: left;">1/2 pound stew meat or beef, in 1/2 inch cubes</div><div style="text-align: left;">2 tablespoons olive oil </div><div style="text-align: left;">kosher salt and black pepper</div><div style="text-align: left;">1 teaspoon garlic powder, or 2 cloves of garlic</div><div style="text-align: left;">1/2 teaspoon onion powder </div><div style="text-align: left;">1- 28 oz. can crushed tomatoes</div><div style="text-align: left;">1- 28 oz. can petite diced tomatoes</div><div style="text-align: left;">2 tablespoons tomato paste</div><br />
<div style="text-align: justify;"><blockquote>1. Heat the olive oil over medium heat in a large pot until it glistens and ripples.<br />
caramelized onions </blockquote><blockquote>2. Brown the meat, adding it to the pan so that there is space between each piece. If necessary, cook the meat in batches but be sure not to overcrowd the pan. Remove from pan. </blockquote><blockquote><br />
3. Add the onion and fresh garlic if you're using it, and soften the onions then add the meat back to the pot.</blockquote><blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vzQnPZoa7mvvhEkTcFDngEiXGQhasThsjnGtRwupC0dOdDT9bGz9d9r35VIocSD0s6_oD72Wp5XulwOJObK8_srt7MfqBWBHCohrpBdGlFV23c0yjAdHk0wFkiLg5vOdUPwJ6wISlA/s1600/101_2850.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vzQnPZoa7mvvhEkTcFDngEiXGQhasThsjnGtRwupC0dOdDT9bGz9d9r35VIocSD0s6_oD72Wp5XulwOJObK8_srt7MfqBWBHCohrpBdGlFV23c0yjAdHk0wFkiLg5vOdUPwJ6wISlA/s200/101_2850.JPG" width="200" /></a>4.Add the crushed and diced tomatoes, the tomato paste, garlic and onion powder and season with salt and pepper. Let the mixture heat through, then add the potatoes. </blockquote><blockquote>5. Wait 5 minutes, and add the zucchini, corn and carrots.</blockquote><blockquote>6.Leave the soup as is, or mix two tablespoons of flour with 1 tablespoon of butter or butter substitute in a small dish until combined and add it to the soup to thicken the texture. Cover and on medium-low heat for 25 minutes. </blockquote><blockquote><blockquote><blockquote><blockquote><blockquote><a href="https://sites.google.com/site/thesukkarchef/beef-vegetable-stew"><i><span style="font-size: large;"><span style="color: #cc0000;">Print </span></span></i></a></blockquote></blockquote></blockquote></blockquote></blockquote></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyI3F9Y0l-EpXkPKRHkjqqaHnH-Lc4uHZ9YgPmPI357zIRrjaOpfgbzOk5PP-W1pyRPBZH_b1eojVg-z_3So007OqUOi42il5yCFpHZN_uTt9-U-obiPUBDOyosPIw0eU_f_fShS-Cg/s1600/101_2855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyI3F9Y0l-EpXkPKRHkjqqaHnH-Lc4uHZ9YgPmPI357zIRrjaOpfgbzOk5PP-W1pyRPBZH_b1eojVg-z_3So007OqUOi42il5yCFpHZN_uTt9-U-obiPUBDOyosPIw0eU_f_fShS-Cg/s400/101_2855.JPG" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><blockquote><div style="color: #cc0000; text-align: left;"><span style="font-size: large;"><i>Black Pepper and Cheese Croutons</i></span></div><br />
<div style="text-align: left;">1/2 loaf of thin sliced Italian bread</div><div style="text-align: left;">3 tablespoons grated Parmesan cheese</div><div style="text-align: left;">croutons with olive oil1/4 cup Mozzarella or Italian blend cheese</div><div style="text-align: left;">cracked black pepper</div><div style="text-align: left;">olive oil for drizzling</div></blockquote><blockquote><br />
</blockquote><blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigbecpkbUzchr0B4I2R6uJy5mbJt18HKPe-nCzoKdWIKFVoz1ZP56QW4rQrBpRjeItd9Jjj-pvZobKMPlCgwy34oFQucftY_nI8kFAqQZSrV4wB6yjMyDJ-J_NvsjiTrY_F7PmheXPaQ/s1600/101_2851.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigbecpkbUzchr0B4I2R6uJy5mbJt18HKPe-nCzoKdWIKFVoz1ZP56QW4rQrBpRjeItd9Jjj-pvZobKMPlCgwy34oFQucftY_nI8kFAqQZSrV4wB6yjMyDJ-J_NvsjiTrY_F7PmheXPaQ/s200/101_2851.JPG" width="200" /></a>1.Preheat the oven to 425 degrees. </blockquote><blockquote>2.Spread the bread out on a sheet pan, and drizzle with olive oil. </blockquote><blockquote>3.Bake the bread for 8-10 minutes, or until the bread is browned and crisp on top. </blockquote><blockquote>4.Add the mozzarella or Italian cheese, then the Parmesan cheese, and top with a sprinkle of black pepper. </blockquote><blockquote>5.Return to the oven for another 5-7 minutes or until the cheese is melted, bubbly and brown. Eat. Enjoy. </blockquote><blockquote><blockquote><blockquote><blockquote><blockquote><div style="color: #cc0000;"><br />
</div><a href="https://sites.google.com/site/thesukkarchef/black-pepper-and-cheese-croutons"><i><span style="font-size: large;"><span style="color: #cc0000;">Print </span></span></i></a></blockquote></blockquote></blockquote></blockquote></blockquote>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-24106330275049929512010-10-11T02:01:00.001-04:002010-10-13T12:38:27.112-04:00Ranch Makeover: Fat Free Ranch Dip and DressingAfter the <a href="http://www.thesukkarchef.com/2010/10/easy-oven-fries.html">easy oven fries</a> recipe post, I had a request for a creamy ranch dip and dressing to eat with them. This is a little tip, it can hardly be classified as a recipe. So listen up: Get a Hidden Valley Ranch seasoning packet and a 16 oz. container of fat free sour cream. Mix. Eat.<br />
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Yes, that's really it. It will have the same consistency as sour cream so if you want to use it as a dressing thin it out with a little water. All the ranch flavor, none of the ranch dressing fat and calories. A tub of sour cream is about $1.00 and seasoning packet is about $1.27, so for a little over two dollars you have dressing, dip, topping for potatoes, and more. This seasoning packet is also an absolutely wonderful addition to the <a href="http://www.thesukkarchef.com/2010/10/spicy-oven-fried-chicken.html">oven fried chicken</a> recipe, for a little twist. Plus, for the halal eaters out there there is NO GELATIN unlike so many other refrigerated dips and dressings. Just make sure your sour cream is kosher or halal and it's a win-win my friends!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://ecx.images-amazon.com/images/I/51VNWB2FA0L.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://ecx.images-amazon.com/images/I/51VNWB2FA0L.jpg" width="320" /></a></div>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-52437397332671486442010-10-10T14:09:00.013-04:002010-10-13T12:38:27.113-04:00Easy Oven Fries<b><a class="twitter-share-button" data-count="none" data-via="TheSukkarChef" href="http://twitter.com/share">Tweet</a></b><script src="http://platform.twitter.com/widgets.js" type="text/javascript">
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<div style="text-align: justify;">Today I faced the same dilemma many of us face on many nights: eat out or eat in. After a busy week, a night out at a restaurant can be a good break and saves some cooking and cleaning up time so there's more time for fun. But then there's the EXTREMELY inflated price of restaurant food, and the fact that unless you're going to a unique or upscale restaurant, you're getting an added-fat, added-sodium, added-preservative version of things you usually cook at home. Not to mention that for those of us with little ones it means a trip, which in turn means rounding up bottles, diapers, wipes, bibs, baby this, baby that. It's good for every now and then but it can be more trouble than it's worth. I started out sending Shaheid to the store for a pizza, and ended up whipping up these darn tasty baked fries with a burger for our Saturday night fare. The burger is just a 96/4 patty with 2% sharp cheddar cheese slice, grilled onions, pickles, lettuce and tomato on a whole wheat roll. But the fries....the fries are the real star here. Sure, they're not as crispy as deep fried potatoes, but what could be more flavorful than crispy potatoes with Extra Virgin Olive Oil and a pinch of salt that's just enough so that the flavors pop in your mouth? All I know is that when I was eating these fries, I didn't care to know.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I used the microwave to prep the potatoes and then finish them in the oven, which makes the whole thing about 20-30 minutes from start to finish. If you're really in a rush, you can broil them instead of baking them but you better watch out for the broiler monster, who distracts you from watching your foods until you smell the distinct smoky smell of BURNT. They're cheapier than fast food or frozen fries, plus they taste better and you can make them in about the same amount of time as you'd make some of their flash-fried, evil step-cousins. Potatoes are cheap, and salt and olive oil are staples, so it's practically free :) These fries + DVR'd Grey's Anatomy = Mommy time! You'll come back to these time and time again. Just try not to make it the same day :)<br />
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UPDATE: I tested these fries again, and found that a hot pan makes for a bit of extra crispy-ness so you can put your baking sheet in the oven while it is preheating for added crunch. And unless you're in a super time crunch, don't skip the baking because it removes moisture from the potato which also adds to the crisp. Also, the "fries" won't be super brown but I promise you they will be crispy!</div><br />
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<div style="color: #cc0000;"><b><i><span style="font-size: large;">Easy Oven Fries</span></i></b><br />
<b><i><span style="font-size: large;"><span style="font-size: x-small;">Prep time: 7 minutes Cook time: 40 minutes</span></span></i></b><br />
<i><span style="font-size: large;"><b><span style="font-size: x-small;">Cost $1.87 Servings: 4 </span></b> </span></i></div>3 pounds potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1c3N0bgv877i3n1BDKJ3V7j24vuU37hkMi2Oev8Pa3oMmvhDP3pBW02AV69GpwjGFCSxz7jxFtDk3Ebfw9G4NsNm9Rs04p6MOPAnGjpsN6lEMwGCeW7qTAMoFUU77PmDM7EYKnZGLA/s1600/101_3012.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1c3N0bgv877i3n1BDKJ3V7j24vuU37hkMi2Oev8Pa3oMmvhDP3pBW02AV69GpwjGFCSxz7jxFtDk3Ebfw9G4NsNm9Rs04p6MOPAnGjpsN6lEMwGCeW7qTAMoFUU77PmDM7EYKnZGLA/s320/101_3012.JPG" width="320" /></a><br />
1/4 cup water <br />
olive oil<br />
kosher salt<br />
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Preheat the oven to 450 degrees.<br />
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Rinse and cut the potatoes into 1/2 inch pieces. <br />
Place the pieces in a microwave safe bowl with 1/4 cup of water and cover with plastic wrap, cook on high for 8 minutes or until the potatoes are fork tender but not completely cooked through.<br />
Drain the potatoes and toss with olive oil to coat. <br />
Transfer to a baking sheet and bake for 25-30 minutes or until the fries are crispy. Use a spatula to toss the fries halfway through.Garnish with kosher salt while hot.<br />
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</a></div>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-78697941976866202852010-10-10T00:10:00.003-04:002010-10-10T02:12:23.881-04:00"Hidden Veggie" Chili and Perfect Skillet Cornbread<a class="twitter-share-button" data-count="none" data-via="TheSukkarChef" href="http://twitter.com/share">Tweet</a><script src="http://platform.twitter.com/widgets.js" type="text/javascript">
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Fall is absolutely my favorite season. Sometimes it's still warm during the day, you can wear a jacket or not, and you can have a great day outdoors and have something warm and tasty in a bowl for dinner. So because it was fall, and for no other particular reason, I made an old-fashioned chili and cornbread dinner.<br />
When I told Shaheid (a.k.a. "Rhymes with Rasheed") that I was making chili I got one of those "Oh no..." looks. He then proceeds to tell me that he thought that HE was the chili maker in our house, because it's not one of my strong suits. After I finished rolling my eyes and quickly reminded him about the time he microwaved two ribeyes in an effort to defrost them, I started my chili. I decided to add some "hidden veggies" to the recipe because there is no such thing as too many vegetables especially when your two year old and your husband (or whatever picky eater is in your life) don't even know they're there! I used 96/4 ground beef and didn't miss the great flavor of it's fattier friends with all of the great spices in this dish.<br />
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I made a few changes to a skillet cornbread recipe from The Pioneer Woman, adding some sugar to the recipe and subbing in fat-free and low fat dairy. The edges were crispy and the inside was soft and a tiiiny bit sweet, just what I'm looking for in a great skillet cornbread. If you don't have cast iron pan, try using a cake pan or other baking pan and heating it in the oven as it preheats. That should get you as close as you can get to the same crispy crust achieved in cast iron. P.S. I wish I had a piece right NOW! <br />
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<div style="color: #cc0000;"><i><span style="font-size: large;">Hidden Veggie Chili</span></i></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfd7kDe7y5HKgkA_Tqxl9guztpzTiWFkyTl7ACDkk9KD1eOE2WGmpWXypeLQa16AmM6XIWBZSIKG6AVt9f9BUgSYNhH9MkgPeHp6pVeemX04YE07Mk5e3CDrPT-a1zlbqPy2rvQ6y2mg/s1600/101_2904.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfd7kDe7y5HKgkA_Tqxl9guztpzTiWFkyTl7ACDkk9KD1eOE2WGmpWXypeLQa16AmM6XIWBZSIKG6AVt9f9BUgSYNhH9MkgPeHp6pVeemX04YE07Mk5e3CDrPT-a1zlbqPy2rvQ6y2mg/s320/101_2904.JPG" width="320" /></a></div><ul><li>1 lb. lean ground beef</li>
<li>1/4 cup shredded zucchini</li>
<li>1/4 cup shredded carrot</li>
<li>1/2 an onion, diced</li>
<li>3 tb. ground chilies (or chili powder)</li>
<li>1/4 ts. cayenne pepper</li>
<li>1/4 ts. cumin</li>
<li>1/4 ts. onion powder <br />
</li>
<li>1 ts. salt</li>
<li>1 1/2 ts. garlic powder</li>
<li> 1 - 28 oz. can crushed tomatoes</li>
<li>1 - 28 oz. can petite diced tomatoes</li>
</ul><b style="color: #cc0000;">Instructions</b><br />
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In a large pot over medium heat, brown the ground beef and drain any excess liquid.<br />
Add the onion and allow them to soften for 3 to 4 minutes.<br />
Add the zucchini and carrot and cook for an additional two minutes.<br />
Next add the crushed and diced tomatoes with all their juices.<br />
Heat the mixture through, add the spices and cook over medium-low heat for 20 to 30 minutes. <br />
<div style="text-align: center;"><a href="https://sites.google.com/site/thesukkarchef/-hidden-veggie-chili"><i style="color: #cc0000;"><span style="color: #cc0000; font-size: large;">Print</span></i></a></div><br />
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</div><div style="color: #cc0000;"><i><span style="font-size: large;">Perfect Skillet Cornbread</span></i></div><div style="color: #cc0000;"><span style="font-size: large;"><span style="font-size: x-small;">adapted from <a href="http://thepioneerwoman.com/cooking/2010/10/skillet-cornbread/">The Pioneer Woman</a></span> <br />
</span></div><ul class="ingredients" id="ingredients-92442"><li>1 cup Yellow Cornmeal</li>
<li>½ cups All-purpose Flour</li>
<li>1 teaspoon Salt</li>
<li>1 Tablespoon Baking Powder</li>
<li>2 tablespoons sugar <br />
</li>
<li>1 cup fat-free Buttermilk</li>
<li>½ cups 1% Milk</li>
<li>1 whole Egg</li>
<li>½ teaspoons Baking Soda</li>
<li>¼ cups Shortening</li>
<li>2 Tablespoons Shortening</li>
</ul><h4 style="color: #cc0000;"><span style="font-size: small;">Preparation Instructions</span></h4>Preheat oven to 450 degrees.<br />
Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.<br />
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.<br />
Pour the milk mixture into the dry ingredients. Stir with a fork until combined. <br />
In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)<br />
Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. <br />
Edges should be crispy!<br />
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</a></div></div>The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-33561908961007622242010-10-06T00:06:00.003-04:002010-10-13T12:39:54.193-04:00Warm Roasted Potato Salad<a class="twitter-share-button" data-count="none" data-via="TheSukkarChef" href="http://twitter.com/share">Tweet</a><script src="http://platform.twitter.com/widgets.js" type="text/javascript">
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</div><div style="text-align: left;">The same old side dishes can get reeeeally boring, so I wanted to switch it up a bit with this warm potato salad. It's really easy, and can be made fairly quickly. It's sort of like a deconstructed baked potato, and maintains all of the delicious-ness of the original inspiration. I ate this with <a href="http://thesukkarchef.blogspot.com/2010/10/spicy-oven-fried-chicken.html">Spicy Oven Fried Chicken</a> and the combination was great, with spicy pepper flavors in the chicken and sweet caramelized onions with crispy roasted potatoes.</div><br />
<blockquote><div style="color: #cc0000; text-align: left;"><i><span style="font-size: large;">Warm Roasted Potato Salad</span></i></div></blockquote><blockquote style="color: #cc0000;">Prep time: 6 minutes Cook time: 15 minutes</blockquote><blockquote><span style="color: #cc0000;">Cost $2.36 Servings :4</span></blockquote><blockquote><div style="text-align: left;">1 tb. Smart Balance </div><div style="text-align: left;">1 large onion, sliced</div><div style="text-align: left;">1 teaspoon minced garlic</div><div style="text-align: left;">2-3 pounds of potatoes, cut into large cubes</div><div style="text-align: left;">olive oil</div><div style="text-align: left;">1/4 teaspoon kosher salt, to taste</div><div style="text-align: left;">1/4 teaspoon cracked black pepper, to taste</div><div style="text-align: left;">3 strips of turkey bacon, chopped</div><div style="text-align: left;">green onions (optional)</div><div style="text-align: left;">1/4 cup of sour cream</div><div style="text-align: left;">non-stick spray</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="color: #cc0000; text-align: left;"><i><span style="font-size: large;">Hardware</span></i></div><div style="text-align: left;">microwave safe bowl (glass please!)</div><div style="text-align: left;">plastic wrap</div><div style="text-align: left;">sheet pan</div><div style="text-align: center;"><br />
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</a></div>Preheat the oven to 425 degrees, and heat a saute pan to medium heat. Add the Smart Balance (or butter, or other butter substitute of your choice), the onions and garlic to the pan and allow them to soften. Thoroughly wash the potatoes and cut them into large cubes (around 1 1/2 inches). Put them into the microwave safe bowl and cover the bowl with plastic wrap, poking holes for ventilation before microwaving for 10 minutes on high. Let the bowl cool for a few minutes and remove the plastic wrap (WARNING: Very, very, very hot steam is under there so be careful!). Drain any excess water and toss with a drizzle of olive oil and season with salt and pepper. Pour the potato cubes onto a sheet pan prepared with non-stick spray, and bake at 425 for 15 minutes or until the skins are crispy and the potatoes are brown. When the onions and garlic are caramelized, remove them to the empty bowl, and add the chopped bacon to the pan and brown it. Remove the bacon pieces and drain on a paper towel. When the potatoes are done, toss them with the onions, add the sour cream and season with salt and pepper to taste. Top with the crispy bacon pieces and green onions.</div></blockquote><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_XYBiri7-SsI/TKvXoQAQqbI/AAAAAAAAAK4/v4hrMAES7vs/s640/IMG_20101003_182430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="149" src="http://2.bp.blogspot.com/_XYBiri7-SsI/TKvRDjIQgmI/AAAAAAAAAKM/sVPArJGc67A/s200/IMG_20101005_191746.jpg" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wrappers</td></tr>
</tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="149" src="http://4.bp.blogspot.com/_XYBiri7-SsI/TKvRRxvYOSI/AAAAAAAAAKQ/JXM4p6dM0WQ/s200/IMG_20101005_190530.jpg" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauteed filling</td></tr>
</tbody></table><div style="text-align: justify;"> Mmmmm...egg rolls! Who doesn't love a yummy deep fried egg roll from your favorite Chinese restaurant? I know I do, but what I don't love is feeling guilty after eating it because of all the added fat from being deep fried. This egg roll alternative is crispy but not fried, and therefore not greasy and full of added fat. It is also full of fresh veggies, and since it's Breast Cancer Awareness Month I used some ingredients that are known to be cancer fighters including cabbage and carrots. Wanna know the best thing about these egg rolls? 3 egg roll wrappers contain only 170 CALORIES!!!! Considering that the rest of the ingredients are vegetables this is an UNBELIEVABLE makeover version that you need to go make. Right now.</div><a href="http://4.bp.blogspot.com/_XYBiri7-SsI/TKvRRxvYOSI/AAAAAAAAAKQ/JXM4p6dM0WQ/s1600/IMG_20101005_190530.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_XYBiri7-SsI/TKvQ2KusG2I/AAAAAAAAAKI/PWPHd5SuNY0/s1600/IMG_20101005_192102.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="http://3.bp.blogspot.com/_XYBiri7-SsI/TKvQ2KusG2I/AAAAAAAAAKI/PWPHd5SuNY0/s200/IMG_20101005_192102.jpg" width="200" /></a><i><span style="font-size: large;"><span style="color: #cc0000;">Crispy Baked Egg Rolls</span> </span></i><i>Makes 3 egg rolls </i></div>3 egg roll wrappers, (look for them in the produce section) <br />
1/2 pound coleslaw mix<br />
1/4 cup shredded carrot<br />
3 tablespoons finely chopped red bell pepper <br />
<div style="text-align: left;">1/3 cup chicken or vegetable stock</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_XYBiri7-SsI/TKvQt950QtI/AAAAAAAAAKE/z0qDocQwqaA/s640/IMG_20101005_192149.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="http://3.bp.blogspot.com/_XYBiri7-SsI/TKvQt950QtI/AAAAAAAAAKE/z0qDocQwqaA/s200/IMG_20101005_192149.jpg" width="200" /></a></div><div style="text-align: left;">salt and pepper, to taste </div><div style="text-align: left;">non-stick spray</div><div style="text-align: left;">water </div><div style="text-align: left;"><br />
</div><div style="text-align: justify;"><a href="http://2.bp.blogspot.com/_XYBiri7-SsI/TKvQdXU3kII/AAAAAAAAAJ8/mF_Q5vCTIBc/s640/IMG_20101005_192208.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="http://2.bp.blogspot.com/_XYBiri7-SsI/TKvQdXU3kII/AAAAAAAAAJ8/mF_Q5vCTIBc/s200/IMG_20101005_192208.jpg" width="200" /></a>Preheat a saute pan to medium-high heat and the oven to 425 degrees. Prepare a sheet pan by spraying it with non-stick spray. Add the cabbage, carrot and red bell peppers to the pan. Allow the mixture to heat through, and add the stock, salt and pepper. Cook the cabbage mixture for about 10 minutes, or until the vegetables are wilted and tender. Allow the mixture to cool (if you're in a rush stick put the mixture in a bowl and stick it in the freezer for a few minutes). Position an egg roll wrapper on the counter top so that it looks like a diamond and place 1/3 of the mixture horizontally across the wrapper. Pick up the bottom corner of the diamond, and tuck it under the filling. Then fold the left and right corners towards the center, and roll the wrapper to close in the</div><div style="text-align: justify;"><a href="http://4.bp.blogspot.com/_XYBiri7-SsI/TKvQOQ-CfgI/AAAAAAAAAJs/GwAqMrwhkNg/s640/IMG_20101005_192246.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="149" src="http://4.bp.blogspot.com/_XYBiri7-SsI/TKvQOQ-CfgI/AAAAAAAAAJs/GwAqMrwhkNg/s200/IMG_20101005_192246.jpg" width="200" /></a>filling. Use a damp finger to moisten the top corner of the wrapper and </div><div style="text-align: justify;"><a href="http://4.bp.blogspot.com/_XYBiri7-SsI/TKvQOQ-CfgI/AAAAAAAAAJs/GwAqMrwhkNg/s1600/IMG_20101005_192246.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>attach it to the egg roll. Fill the other two wrappers, and line them up </div><div style="text-align: justify;">on the sheet pan. Bake at 425 for 30 minutes, turning the egg rolls over halfway through.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_XYBiri7-SsI/TKvPqpXvCUI/AAAAAAAAAJg/ZPcyCiEyeyc/s640/IMG_20101005_201033.jpg" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_XYBiri7-SsI/TKvQC8IeIUI/AAAAAAAAAJo/iQQBiLPVsOY/s640/IMG_20101005_195737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_XYBiri7-SsI/TKvPqpXvCUI/AAAAAAAAAJg/ZPcyCiEyeyc/s640/IMG_20101005_201033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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Sunday was a very long day for me, I was trying out all kinds of new recipes so that I can tell you all about them. From sunrise ( I LITERALLY stayed up after Fajr on a Sunday morning!) until sunset (yes, until Maghrib) I was in the kitchen doing a few experiments. This one is a tweak on the oven fried chicken I make all the time. The spice in this is excellent because it's not "in YO FAAACE!" kind of hot. It's flavorful, spicy kick kind of hot and even little Elias had no problem gobbling up a leg.<br />
<blockquote><blockquote><div style="color: #cc0000; text-align: center;"><i><span style="font-size: large;">Spicy Oven Fried Chicken</span></i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 whole chicken, cut up</div><div style="text-align: center;">or</div><div style="text-align: center;">4 boneless skinless chicken breasts</div><div style="text-align: center;">1 box of panko bread crumbs</div><div style="text-align: center;">2 eggs</div><div style="text-align: center;">1/2 cup milk</div><div style="text-align: center;">non-stick spray</div><div style="text-align: center;"><br />
</div><div style="color: #cc0000; text-align: center;"><span style="font-size: small;"><i>Brine</i></span></div><div style="text-align: center;">1 tablespoon salt</div><div style="text-align: center;">1/4 teaspoon of onion powder</div><div style="text-align: center;">1/4 teaspoon garlic powder</div><div style="text-align: center;">1 teaspoon poultry seasoning</div><div style="text-align: center;">1 teaspoon Italian seasoning</div><div style="text-align: center;">1 teaspoon crushed red pepper</div><div style="text-align: center;">pinch of cayenne pepper</div><div style="text-align: center;">2 teaspoons of Worcestershire (I used extra tenderizing)</div><div style="text-align: center;">enough water to cover all chicken pieces</div><div style="text-align: center;"><br />
</div><div style="color: #cc0000; text-align: center;"><i>Dredging Flour</i></div><div style="text-align: center;">2 cups of flour</div><div style="text-align: center;">1/2 teaspoon salt</div><div style="text-align: center;">1/4 teaspoon pepper</div><div style="text-align: center;">1/4 teaspoon garlic powder</div><div style="text-align: center;">1/4 teaspoon onion powder</div><div style="text-align: center;">pinch of cayenne pepper</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat the oven to 375 degrees. Prepare your pan with a coat of non-stick spray, either a wire cooling rack on a sheet pan or casserole dish, or use a broiler pan.In a large bowl, place all chicken pieces and add enough water to submerge all pieces. Add the brine ingredients, and cover with plastic wrap. Refrigerate, or, if it's a cool day you can leave it on a countertop for about 1 hour.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Next, prepare a dredging station with three large mixing bowls. In the first bowl mix all of the ingredients for the dredging flour. In the second bowl, mix the eggs and milk until combined. Pour the entire box of panko in the third bowl. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Once the chicken has brined, remove it from the liquid and shake off any excess water before dropping each piece, two at a time, into the dredging flour. Coat each piece, then dip it in the egg mixture, and finally in the panko shaking off any excess coating and placing them on the prepared pan as you go. After all the pieces are coated and placed on the pan, spray each piece with the non-stick spray. Bake at 375 for 35-45 minutes, or until the chicken is golden brown and firm to the touch and at an internal temperature of 165 degrees.<a href="https://sites.google.com/site/thesukkarchef/spicy-oven-fried-chicken"></a></div></blockquote></blockquote><div style="text-align: center;"><a href="https://sites.google.com/site/thesukkarchef/spicy-oven-fried-chicken">Print</a></div><br />
I love this two-part recipe because the brine makes the chicken extra juicy and flavorful, and the panko bread crumbs add a wonderful crunch that makes you not even miss the greasy fried stuff. By adding flavor and texture in each layer of the recipe, the final product is super flavorful. Unlike some oven fried chicken recipes which call for flash frying the chicken before finishing it in the oven, this recipe skips the deep frying altogether making it a much healthier alternative especially if you opt for the chicken breasts. The other great thing about this recipe is that it works for chicken pieces with and without skin! Whatever you like! If you are using a cooling rack for this, make sure that the chicken is suspended above the pan or else the bottom of the chicken will be soggy. Make sure that each piece is completely and evenly coated in each step so that the crust is neither too heavy (it will fall off in clumps, believe me) or if there are large spaces without all three layers the juices from the chicken will spill out and make the whole thing mushy. One last tip: You can put the dredging flour and panko in a shopping bag (paper or plastic? It's up to you!) for easy clean up!<br />
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P.S. Sorry there are no step by step photos, I was kind of in a rush!The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com0tag:blogger.com,1999:blog-47003513460981119.post-29002326866373202852010-10-03T22:39:00.000-04:002010-10-03T22:39:06.494-04:00On Former Favorite Things: Pork on my Fork<a class="twitter-share-button" data-count="none" data-via="TheSukkarChef" href="http://twitter.com/share">Tweet</a><script src="http://platform.twitter.com/widgets.js" type="text/javascript">
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</div>As a Southerner, I was raised on the pig. Bacon, pork chops, cracklings, BBQ, and my Nana's Thanksgiving Ham (it's all capitalized because Pauline Hilton's ham IS a proper noun, believe me!) are just a few of my former favorite things. Yet, as an adult I do not eat pork or pork by-products. At all. Ever.<br />
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Since I live in North Carolina, I know that may be hard to believe. But I am a Muslim, so it's part of my way of life but it's also a personal choice. I became Muslim in 2006,but I had stopped eating pork when I first began studying Islam in 2005. Except that one time I ate pepperoni pizza during Ramadan at my cousin's birthday party but that's another post for another day. Generally speaking, I haven't eaten pork in nearly 6 years. I say all of this to say, if any of you out there are finding it difficult to adjust to new ways of eating or new foods, I FEEL YOU! To completely eliminate something you have eaten all your life (and love) is not easy. But if you make up your mind, and don't make failure an option you can do it just like I did. I pledged my heart and my life to Islam, so failure at this whole "no pork on my fork" think was not an option. Thankfully, I have been fairly successful at adopting the same discipline I adopted with not eating pork to a more healthy diet in general. <br />
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This doesn't just apply to pork. Maybe it's sweets that you need to limit, or to stop drinking soda. Or maybe you need to adopt a low sodium diet, or eat more vegetables. Whatever it is you're trying to do believe me, I'm doing it too. At 24, I'm doing all I can to save myself from the health problems I see in some of the people I love dearly so I am trying my best to eat all things in moderation. Sometimes I win, sometimes I lose but at the end of every week I can usually say I ate a lot more good stuff than bad stuff. Hippocrates said " Let food be your medicine"; Prophet Muhammad (peace and blessings be upon him) said that we should eat 1/3 food, 1/3 drink, and save 1/3 for air, but most of us are "digging our graves with our teeth" instead. Especially African-Americans, who are overrepresented among those with diseases like diabetes, high blood pressure, heart failure, and cancer. <br />
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<tr><td class="tr-caption" style="text-align: center;"><i>We don't have to kill ourselves with food!</i></td></tr>
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</div>Recently, I was in the grocery store and a lady looked in my cart and asked me if it was difficult to eat healthy. First of all, I was extremely pleased with myself that someone could look in my cart and only see health foods like whole grain organic cereal, lean proteins like beef and turkey, fresh and frozen vegetables and nuts and fruits for snacks. Secondly, I told her what I will tell you all now: Exercising discipline over yourself to break a habit is rarely easy, but usually worth it. In the case of food and diet it involves changing your mind, and letting your brain do the decision making and not your eyes (if we <i>really</i> listen to our stomachs, they don't usually lie!). <br />
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So yea, you will see me post things that I bake. I am human and like I said, I want to adopt a healthy lifestyle which includes enjoying certain foods in moderation. But will I strive to eat vegetables at every meal, and then some? Yes. Will I only stock my cabinets with foods that I can feel good about eating and feeding my children? Yes! And will I give up, even when I've had a cookie (or two)? Absolutely not, and you shouldn't either!The Sukkar Chefhttp://www.blogger.com/profile/07371448528744989199noreply@blogger.com2