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Weekly recipes for October 21, 2009
Bratwurst
1 1/2 pounds lean pork butt
1 pound boneless veal shoulder
1/2 pound pork back fat
1 teaspoon freshly ground white pepper (medium grind)
2 1/2 teaspoons kosher or coarse salt
1 teaspoon toasted and crushed caraway seed
1/2 teaspoon dried marjoram
1/2 teaspoon ground allspice
1 teaspoon sugar
1/3 cup heavy cream
About 3 feet prepared hog casing
1. Cut the pork, veal and back fat into 1-inch cubes. Freeze the cubes in separate bowls for about 30 minutes to firm them up before grinding.
2. Grind the pork, veal and back fat separately through a meat grinder fitted with a three-eighths-inch grinding plate into a large bowl set over an ice bath.
3. Combine the meats and fat together with the pepper, salt, caraway seed, marjoram, allspice and sugar. Cover and freeze the mixture for 30 minutes. Remove and grind the mixture again using the finest grinding plate of the meat grinder. Add the heavy cream and mix well, using your hands.
4. Fry a small patty until done to check the flavor and seasoning (the sausage should be cooked to an internal temperature of 165 degrees). If necessary, adjust salt, pepper and other seasonings, then fry another small patty and check again.
5. Stuff the mixture into the prepared casing according to the manufacturer's instructions for your sausage stuffer. Prick any air pockets with a pin and twist off into 4- to 5-inch lengths. Refrigerate for up to 2 days, or freeze up to 2 months.
Total preparation time: 45 minutes, plus chilling times. Makes about 3 pounds of sausage
Each 4-ounce serving: 282 calories; 22 grams protein; 1 gram carbohydrates; 0 fiber; 21 grams fat; 8 grams saturated fat; 101 milligram cholesterol; 302 milligram sodium.
Creamy Chicken w/ Carrots, Leeks, Potatoes
Preparation time: 15 minutes; cooking time: about 7 hours
2 1/2 pounds bone-in, skinless chicken thighs and legs
1 (10 3/4 -ounce) can condensed cream of chicken soup
1/2 cup fat-free chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 leek, thinly sliced (white and light green parts)
1 pound new potatoes, cut into 1 1/2 -inch chunks
1/2 pound baby carrots
2 tablespoons Dijon mustard
1 tablespoon cornstarch
2 tablespoons chopped fresh dill
2 tablespoons sliced green onions
Place chicken in a 4-quart or larger slow cooker. In a medium bowl, mix together the soup, broth, thyme, oregano, leek, potatoes and carrots. Pour over chicken. Cover and cook on low 6 to 7 hours or until chicken and vegetables are tender. Remove chicken and vegetables to a serving bowl. Add mustard to cooker; whisk until smooth. Stir some liquid from cooker into small bowl; whisk in cornstarch. Add mixture to cooker. Cover and cook on high 15 to 30 minutes or until slightly thickened. Stir in dill and green onions.
Makes 6 servings. Per serving: 336 calories, 12 grams fat, 98 milligrams cholesterol, 409 milligrams sodium, 4 grams fiber.
Spaghetti Verde
Preparation time: 15 minutes; cooking time: about 15 minutes
8 ounces whole-wheat spaghetti
8 ounces fresh asparagus, cut into bite-size pieces
4 ounces sugar snap peas, trimmed and halved
1 cup frozen tiny green peas
2 tablespoons olive oil, divided
1/2 cup minced onion
1 medium zucchini, halved lengthwise into 1/4-inch slices
1 teaspoon Italian seasoning
1/4 teaspoon each salt and pepper
1 cup vegetable broth
Freshly grated Parmesan cheese for garnish
Cook pasta according to directions; add asparagus and sugar snaps 3 minutes before pasta is done. Add frozen peas to colander; drain pasta and vegetables over peas. Meanwhile, heat 1 tablespoon oil in a large nonstick skillet on medium. Add onions; cook 2 minutes. Add zucchini and Italian seasoning, salt and pepper; cook 5 minutes or until zucchini is softened. Add broth; cook 2 minutes or until hot. Return pasta and vegetables to pasta pot; add remaining oil. Add zucchini mixture and toss to mix. Season. Sprinkle servings with cheese.
Makes 4 servings. Per serving: 328 calories, 8 grams fat, 56 grams carbohydrate, 289 milligrams sodium, 12 grams fiber.
Scream! Cheese-Swirl Brownies
Prep time: 15 minutes; baking: 30 minutes; cooling time: 2 hours
Filling:
2 (3-ounce) packages softened neufchatel cheese
1 egg
1/4 cup sugar
4 drops red food color
4 drops yellow food color
1/2 teaspoon pure vanilla extract
Brownies:
1 (1 pound, 6.5-ounce) box brownie mix with chocolate syrup (such as Betty Crocker or another brand)
1/3 cup canola oil
1/4 cup water
2 eggs
Heat oven to 350 degrees. Coat bottom (only) of a 9-by-13-inch baking pan with cooking spray. In small bowl, beat filling ingredients with electric mixer on low until smooth. Set aside. In large bowl, stir brownie mix, pouch of chocolate syrup, oil, water and eggs until well-blended. Spread three-fourths of the brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining batter over filling. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat. Bake 26 to 30 minutes or until set. Cool completely at room temperature, about 1 hour. Refrigerate at least 1 hour until chilled. Cut into squares and serve.
Makes 24 brownies. Per brownie: 181 calories, 3 grams protein, 7 grams fat (34 percent calories from fat), 1.9 grams saturated fat, 27 grams carbohydrate, 32 milligrams cholesterol, 134 milligrams sodium, no fiber.
