Magic* Broccoli with Garlic Vegetable Side Dish Recipe

Recipes, Side Dishes and Vegetables No Responses »
Nov 302008

Whether you use fresh or frozen broccoli, this is a quick and delicious side dish that compliments simply roasted meat very well.

2 bunches of broccoli
3 cloves garlic
2 tablespoons olive oil
1 – 2 tablespoons butter
1/2 cup water
Salt
Pepper

Wash the broccoli and cut the flowerets off and into 1-1/2 inch pieces. Slice the stems into 1/4-inch slices, discarding any tough or discolored pieces.

If you’re using frozen broccoli, there is no need to thaw before cooking. Whether using fresh or frozen broccoli, steam the broccoli for 5 minutes. Remove the broccoli from the steamer and refresh under cold water. Drain the broccoli very well.

Peel and finely chop the garlic. Place the olive oil in a large heavy skillet over medium-low heat. Add the garlic. Stirring frequently, cook the garlic until it is golden and fragrant. Add the broccoli and water. Season with pepper to taste.

Increase the heat to medium/medium-high and cook the broccoli for approximately 5 minutes, until it is tender. Remove the broccoli from the heat and add the butter. Gently toss the broccoli to distribute the butter. Sprinkle a pinch of salt over the broccoli before serving.

Yield: 8 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am

Magic* Small Batch Cornmeal Biscuits Recipe

Bread, Quick Bread and Biscuits, Recipes No Responses »
Nov 292008

This is a good quick bread with a nice texture. Many years ago, I was preparing biscuits and didn’t have quite enough flour. It was chilly and I didn’t want to dash to the store or bother a neighbor, so I added cornmeal in a pinch and still enjoy the modification. A food processor makes quick work of this recipe.

3/4 cup all-purpose flour
1/4 cup plus 1 teaspoon yellow cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon sugar
1/4 teaspoon salt
2-1/2 tablespoons unsalted butter, cold
6 tablespoons half-and-half

Position your oven rack in the center of your oven. Preheat oven to 400°.

You’ll briefly knead this dough, so prepare a surface by dusting lightly with flour. Set aside a small dish of flour with a 2-1/2 inch biscuit cutter.

Cut the butter into small pieces and place in the refrigerator to keep chilled while you measure and prepare other ingredients.

Use either a large bowl or fit your food processor with a blade and combine the flour, 1/4 cup of the cornmeal, baking powder, sugar and salt. Stir or pulse to mix. Sprinkle the chilled butter pieces into the mixture. Either blend by hand or pulse until the mixture resembles a coarse meal. If you’ve used a food processor, place the mixture in a large bowl. By hand, stir in the half-and-half just until a sticky dough forms. Turn the dough onto your prepared surface and gently knead 6 – 8 times. Pat the dough out into a 1/2-inch thick round.

Dip the biscuit cutter in the dish of flour and cut out six rounds. Avoid twisting the cutter. Plunge it straight down and back up. Twisting the cutter toughens the sides of your biscuits. Continue until you have cut out six rounds.

Transfer your biscuits to an un-greased backing sheet. Sprinkle the tops with the remaining cornmeal. Bake until golden, approximately 12 to 15 minutes.

Yield: 6 biscuits.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am

Magic* Easy Drop Oatmeal Date Scones Recipe

Appetizers, Bread, Quick Bread and Biscuits No Responses »
Nov 282008

Lightly sweetened and tender, scones are a quick and easy quick bread choice. We enjoy the bit of extra texture the oatmeal adds. Toss one in a bag and take it to work for a snack that beats vending machine fare.

3/4 cup milk
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla extract
2-1/4 cups cake flour
1 cup old-fashioned rolled oats (not instant!)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, cold
1 cup pitted dates, chopped

Position your oven rack in the center of your oven. Preheat oven to 400°.

Cut the butter into small pieces and place in the refrigerator to keep chilled while you measure and prepare other ingredients.

In a medium bowl, whisk together the milk, egg, brown sugar and vanilla until well combined.

Use either a large bowl or fit your food processor with a blade and combine the flour, oats, baking powder, baking soda and salt. Stir or pulse to mix. Sprinkle the chilled butter pieces into the mixture. Either blend by hand or pulse until the mixture resembles a coarse meal. If you’ve used a food processor, place the mixture in a large bowl. By hand, stir in the milk mixture and dates and mix just until a sticky dough forms.

Drop the dough by measuring 1/3-cup measures onto an un-greased baking sheet.

Bake the scones in the preheated oven until golden, approximately 15 to 18 minutes.

Yield: 12 scones.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am

Magic* Smoked Salmon Appetizer Spread Recipe

Appetizers, Recipes No Responses »
Nov 272008

This delicious and attractive salmon appetizer spread can be made days ahead of your event. You can roll it into a log or use a shaped mould for an extra special touch.

1 16-ounce can wild salmon
8 ounces cream cheese, softened
1 tablespoon lemon juice, freshly squeezed
1/4 teaspoon liquid smoke
1 teaspoon grated horseradish
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1 teaspoon grated onion
1/2 cup pecans, roasted and chopped
1/3 cup fresh parsley, chopped

Drain the salmon. Flake the fish into a bowl, removing the skin and bones.

A hand mixer makes quick work of blending the cheese and spices. Place the cream cheese in a medium bowl. Add the horseradish, dill weed, grated onion and salt. Mix well and then add the lemon juice and liquid smoke and mix until completely incorporated. Lastly, by hand mix in the flaked salmon until the flakes are no longer discernable.

To shape the spread, you can roll it into a log on waxed paper. Cover the log with the pecans and parsley. Wrap and refrigerate for at 24 hours. Alternately, this spread can be molded in a bowl or decorative mould. Using a piece of plastic wrap large enough to cover the surface of your mould, lightly butter the plastic wrap and sprinkle with pecans and parsley. Mound the spread onto the plastic wrap and press to spread across the pecans and parsley. Gather the edges of the plastic wrap, lift the spread and wrap into the mould and press into the mould. Cover and refrigerate for 24 hours before serving.

Un-mold the spread while it’s well chilled. Allow the spread to stand at room temperature for about ½-hour before serving to make it easier to spread.

Yield: about 2-1/4 cups

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am

Almond-Mushroom Wild Rice Side Dish Recipe

Recipes, Side Dishes and Vegetables No Responses »
Nov 262008

Earthy, hearty and filling wild rice can be an elegant side dish or the main course of a light supper.

1/4 cup butter
1 cup wild rice
1/2 cup slivered almonds
2 tablespoons green onions
1 8-ounce can mushrooms pieces
3 cups chicken stock or broth

Preheat oven to 325°.

Wash, clean and chop the green onions. Drain the mushrooms.

Melt the butter in a large sauté pan. Add the uncooked rice, almonds, onions and mushrooms. Stirring frequently, saut&3acute; until the almonds are golden brown, approximately 15 – 20 minutes.

Meanwhile, heat the chicken stock or broth to boiling.

Pour the rice mixture into a 1-1/2 quart lidded casserole dish. Stir the hot chicken stock or broth into the rice. Cover the casserole dish and bake for approximately 1-1/2 hours or until the liquid is absorbed and the rice is tender and fluffy.

Yield: 6 – 8 servings.

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Magic* Sweet and Sour Red Cabbage Vegetable Side Dish Recipe
Cabbage is a budget friendly vegetable with a good storage life. From a delicious quick side dish to a significant player in the main course, cooks appreciate the versatility of this humble vegetable.

1-1/2 pounds red cabbage
2 tablespoons lemon juice or vinegar
6 slices bacon
1/4 cup brown sugar, packed
2 tablespoons all-purpose flour
1/2 cup water
1/4 cup vinegar cider vinegar
1 teaspoon salt
1/8 teaspoon pepper
1 small onion

Cook the bacon in a large skillet. Remove the bacon to drain and cool. Drain excess fat from the pan, reserving 1 tablespoon in the pan to prepare the sauce.

Remove tough, discolored or damaged outer leaves from the cabbage head and shred into thin pieces with a sharp knife, mandolin or food processor.

Place the shredded cabbage into a Dutch oven with 1/2-inch of boiling water, to which you’ve added 2 tablespoons lemon juice or vinegar. Cover and cook for approximately 10 minutes or until crisp-tender.

Clean and cut the onion into thin slices. Dice the cooked ????????????????? and bacon.

Place the skillet over medium to medium-high heat and stir the flour and brown sugar into the fat until well combined. Stirring constantly, add the water, vinegar, salt, pepper and onion. Stirring frequently, cook for about 5 minutes until the sauce thickens.

Stir the sauce into the cabbage in the Dutch oven. Add most of the bacon and stir until nicely blended and heated through.

Transfer the cabbage to a heated serving bowl and garnish with reserved bacon.

Yield: 6 servings

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am
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