Super Easy Chicken and Rice Soup with Shitake Mushrooms Ginger and Scallions

Super Easy Chicken Rice Shitake Ginger Soup

This surprisingly easy soup from Cook’s Country magazine is streamlined by using a store-bought rotisserie chicken and it delivers all the comfort and flavor one expects from homemade chicken soup. The addition of ginger gives the broth a delicious boost without overpowering the other ingredients.

Download Super Easy Chicken Rice Soup Ginger Scallions recipe

INGREDIENTS:

2 tablespoons vegetable oil

1 onion, chopped fine

4 ounces shiitake mushrooms, stemmed and sliced thin

2 tablespoons grated fresh ginger

Salt and pepper

8 cups chicken broth

½ cup long-grain white rice

1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)

2 scallions, white parts sliced thin, green parts cut into 1-inch pieces

½ cup fresh cilantro leaves

1. Heat oil in large saucepan over medium-high heat until shimmering. Add onion, mushrooms, ginger, ½ teaspoon salt, and ½ teaspoon pepper and cook until just beginning to brown, about 4 -5 minutes.

2. Add broth and rice, scraping up any browned bits, and bring to boil. Reduce heat to medium-low and simmer until rice is tender, about 12 minutes. Stir in chicken and scallions and continue to cook until heated through, about 2 minutes longer. Season with salt and pepper to taste. Transfer soup to serving bowls, sprinkle with cilantro, and serve.

Chopped onion shitake ginger

Onion Shitake Ginger Sauteed

Chicken Rice Ginger Scallion Soup pot

 


Triple Flavored Marble Pound Cake

Triple Flavored Marble Pound Cake 

I found this recipe in the September/October 2020 issue of Bake From Scratch. If you’re not familiar with the magazine, I highly recommend it, the recipes are innovative, delicious, and well tested, and this one is no exception. Made with a simple pound cake recipe, the batter is then divided into three separate bowls, and enhanced with vanilla, chocolate, and dulce de leche. It is then scooped into a loaf pan to create a clever patchwork of flavor.

Download Triple-Flavored Marble Pound Cake recipe

Ingredients

¾ cup (170 grams) unsalted butter, softened

1½ cups (300 grams) granulated sugar

3 large eggs (150 grams), room temperature

1¾ cups (219 grams) all-purpose flour

½ teaspoon (1.5 grams) kosher salt

¼ teaspoon (1.25 grams) baking powder

½ cup (120 grams) sour cream, room temperature

¼ cup (80 grams) dulce de leche

⅓ cup (57 grams) chopped 60-66% dark chocolate, melted and cooled slightly

1 tablespoon (5 grams) Dutch process cocoa powder

2 teaspoons (8 grams) vanilla extract

Instructions

1. Preheat oven to 300°F (150°C). Spray an 8½×4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 5 to 6 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, whisk together flour, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture in three additions alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter into 3 portions (about 1⅓ cups [316 grams] each).

4. In a small microwave-safe bowl, heat dulce de leche for 15 to 20 seconds to soften slightly. Fold into 1 portion of batter. To second portion, add melted chocolate and cocoa, and fold until combined. To remaining portion, add vanilla, and fold until combined.

5. Using 1½-tablespoon spring-loaded scoops, scoop vanilla and chocolate batters in a checkerboard pattern into bottom of prepared pan (5 rows total). Scoop a row of dulce de leche batter down center of pan on top of vanilla/chocolate layer (5 scoops). Tap pan 2 to 3 times to help level batter and fill pan. Create another layer in a checkerboard pattern using dulce de leche and chocolate batters, being sure to place chocolate on top of vanilla batter from first layer. Scoop a row of vanilla batter down center of pan on top of dulce de leche/chocolate layer. Tap pan again. Scoop remaining batter randomly on top. Using a wooden pick, swirl batters together well. Tap pan again to help level batter and fill in any gaps.

6. Bake until a wooden pick inserted in center comes out clean, 1 hour and 40 minutes to 1 hour and 50 minutes. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and serve warm, or let cool completely on wire rack.

Triple Flavored Marble Pound Cake pan


Glazed Honey Apple Bundt Cake

 

Glazed Honey Apple Bundt Cake slice
Not only is this a great fall cake recipe, but it’s also perfect for Rosh Hashanah. Baked with traditional ingredients of apple and honey, this moist bundt cake is a great way to celebrate the Jewish New Year.

For the Honey Apple Cake:

3 large eggs

3/4 cup honey ( I use Nature Nate's Raw &Unfiltered Organic Honey)

1/4 cup white sugar

1/4 cup light brown sugar

1 1/4 cups canola oil

1 1/2 tsp vanilla

3 cups all purpose flour

1 tsp baking powder

1 tsp baking soda

1 1/2 tsp cinnamon

3/4 tsp salt

1/4 tsp allspice

1/8 tsp ground cloves

4 Granny Smith or Gala apples (peeled, cored, and shredded)

GLAZE

1/3 cup honey

1 teaspoon vanilla

  1. Adjust rack to middle position and preheat oven to 325 degrees F. Spray a 12-cup Bundt pan with vegetable spray.
  2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and spices; set aside
  3. In a large mixing bowl, beat the eggs until they are frothy. Whisk in the honey, white sugar, brown sugar, oil and vanilla. Stir in the flour mixture into the liquid, stir gently to blend until no pockets of flour remain, do not overmix. Fold in the shredded apples.
  4. Pour batter into the pan and smooth top with rubber spatula.
  5. Bake cake for 70-80 minutes. When the edges darken and just begins to pull fully away from the sides of the pan, and the cake browns all the way across the surface, insert a toothpick deep into the thickest part of the cake. If it comes out clean, it's done. It’s a very moist cake, so it’s easy to undercook it.
  6. Let cake cook in pan on a wire rack for 10 minutes, and then invert on wire rack to cool.

GLAZE:

  1. Heat honey and vanilla on microwave for 30 seconds to thin. Brush over warm cake and let cake rest about 1 hour before serving.

Honey Apple Cake Batter

Glazed Honey Apple Bundt Cake


Perfectly Spiced Indian-Style Basmati Rice

Perfectly Spiced Indian-Style Basmati Rice

This makes a perfect side dish for Butter Chicken, Chicken Tikka Masala, or Tandoori. Rinsing the rice is an important step which delivers a light and fluffy dish with grains that are separate and distinct.

Download Perfectly Spiced Indian-Style Basmati Rice recipe

1 ½ cups basmati rice

3 tablespoons unsalted butter

1 teaspoon cumin seeds

3 green cardamom pods, lightly crushed

3 whole cloves

2¼ cups water

1 cinnamon stick

1 bay leaf

1 teaspoon table salt

*Note: For basmati rice with a bright yellow color, add ¼ teaspoon of ground turmeric and a pinch of saffron threads with the water in step 3.

DIRECTIONS:

  1. Place rice in fine-mesh strainer and rinse under cold running water until water runs clear. Place strainer over bowl and set aside.
  2. Melt butter in medium saucepan over medium heat. Add cumin, cardamom, and cloves and cook, stirring constantly, until fragrant, about 1 minute. Add rice and cook, stirring constantly, until fragrant, about 1 minute.
  3. Add water, cinnamon stick, bay leaf, and salt and bring to boil. Reduce heat to low, cover, and simmer until all water is absorbed, about 17 minutes. Let stand, covered, off heat for at least 10 minutes. Discard cardamom, cloves, cinnamon stick, and bay leaf. Fluff rice with fork and serve.

Lemon Almond Loaf Cake with Rosemary Drizzle

Lemon Almond Loaf Cake Rosemary Drizzle Cake sliced

I’m always searching for a great recipe for lemon pound cake, or tea bread, the kind I remember having in Paris, moist but light, and loaded with lemon flavor. This might be the best one I’ve tried, which I discovered on an episode of Milk Street TV called “Baking in Paris”. The recipe is inspired by the show’s visit to Rose Bakery, a cafe owned by Rose Carrarini,  where they sampled Rose’s acclaimed Lemon-Almond Pound Cake. Her secret is to replace some of the wheat flour with almond flour. Almond flour makes the cake's crumb extra tender and moist and gives it a more interesting texture than wheat flour alone. The original recipe uses a traditional lemon drizzle, but I decided to try a rosemary lemon drizzle which I saw John Whaite (English baker who won the third series of The Great British Bake Off) do on a Baking Mad “makeittogether competition The rosemary lemon drizzle soaks into the loaf cake and brings it to another level – an absolutely fantastic combination.

 

INSTRUCTIONS:

195 grams (1½ cups) all-purpose flour, plus more for the pan

4 large eggs, room temperature

2 teaspoons vanilla extract

241 grams (1 cup plus 2 tablespoons) sugar

2 tablespoons grated lemon zest

100 grams (1 cup) almond flour

1 1/2 teaspoons baking powder

1 teaspoon kosher salt

14 tablespoons (1¾ sticks) salted butter, cut into 14 pieces, room temperature

3 tablespoons sliced almonds

Lemon Rosemary Syrup

108 grams (1/2 cup) white sugar

6 tablespoons lemon juice, divided

1 sprig of rosemary

DIRECTIONS

  1. Heat the oven to 325°F with a rack in the middle position. Coat a 9-by-5-inch loaf pan with cooking spray, dust evenly with flour, then tap out the excess.
  2. In a 2-cup liquid measuring cup or small bowl, beat the eggs and vanilla until combined; set aside.
  3. In a stand mixer fitted with the paddle attachment, mix the 241 grams sugar and the lemon zest on low until fragrant, about 1 minute. Add both flours, the baking powder and salt and mix until combined, about 10 seconds.
  4. With the mixer on low, add the butter a piece at a time. Once all the butter has been added, continue mixing on low until the mixture is crumbly and no powdery bits remain, 1 to 2 minutes.
  5. With the mixer still running, add the egg mixture in a slow, steady stream and mix for about 10 seconds. Increase to medium-high and beat until the batter is light and fluffy, 1 to 1½ minutes, scraping the bowl once or twice. The batter will be thick.
  6. Transfer the batter to the prepared pan and smooth the surface, then sprinkle evenly with sliced almonds. Bake for 45 minutes, then reduce the oven to 300°F. Continue to bake until the top is deep golden brown and a toothpick inserted at the center of the cake comes out clean, another 30 to 35 minutes.
  7. While the cake is baking, in a small saucepan over medium-low, heat the 108 grams (1/2 cup) sugar, 5 tablespoons of lemon juice and rosemary sprig, stirring often, until the sugar dissolves and the mixture reaches a bubbly simmer. Immediately remove from the heat and stir in the remaining 1 tablespoon lemon juice. Set aside to cool.
  8. When the cake is done, cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack, then turn it upright. Using a toothpick, poke small holes in the surface at 1-inch intervals. Brush all of the lemon-rosemary syrup onto the cake, allowing it to soak in. Cool completely before slicing, about 2 hours.

Tips: Don’t use cold butter or cold eggs. The butter must be softened to room temperature so it integrates into the sugar-flour mixture. And the eggs must be at room temperature, too, not chilled, so they don't cause the butter to stiffen up when added to the mixer. Lastly, don't rotate the cake as it bakes. Jostling the pan increases the chance the batter will deflate, resulting in a dense, under-risen cake.

Lemon Almond Loaf Cake Rosemary Drizzle loaf pan
Lemon Almond Loaf Cake Rosemary Drizzle loaf pan 

Lemon Almond Loaf Cake Rosemary Drizzle

Lemon Almond Loaf Cake Rosemary Drizzle2


Edamame Snap Pea Salad with Watermelon Radishes and Sesame Ginger Dressing

Edamame Snap Pea Salad Watermelon Radishes Sesame Dressing photo 

This is a fantastic summer dish which I first tried at Alan Jackson’s restaurant/marketplace Lemonade. The edamame are a great base for salads because of their bright, fresh flavor and watermelon radish add great color and crunch while the sesame ginger dressing ties it all together. Makes a great salad to serve with sushi.

Download Edamame Snap Pea Salad Watermelon Radishes Sesame Dressing recipe

½ pound sugar snap peas (2 cups), ends trimmed

2 cups shelled edamame (green soybeans), frozen, thawed, and cooked according to package directions

1 large shallot, minced (optional)

1/4 cup chopped fresh chives, mint or basil

3 small red radishes thinly sliced

1 watermelon radish, thinly sliced and then cut each slice into quarters (to resembles triangle slices of watermelon)

1 carrot, grated on small holes of a box grater

1 tablespoon toasted sesame seeds

½ teaspoon coarse salt

¼ teaspoon freshly ground black pepper

1/2 cup Sesame Vinaigrette (recipe follows)

  1. Bring a large pot of well-salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.
  2. Blanch sugar snap peas in boiling water for about 1-2 minutes (until they are just turning tender but still very crisp) and then immediately place into an ice bath. Slice sugar snap peas diagonally, smaller ones in half and longer ones into thirds.
  3. Put the blanched snap peas in a mixing bowl. Add the edamame, shallot, chives (or mint, basil), radish slices, carrot, and vinaigrette, tossing to coat. Sprinkle with the sesame seeds, salt, and pepper, tossing well. Serve chilled.

SESAME GINGER VINAIGRETTE

3 tablespoons seasoned rice vinegar (or red wine vinegar)

2 tablespoons sesame seeds, toasted

1 tablespoon honey

2 teaspoons fresh ginger, peeled and grated

1 garlic clove, minced

1 teaspoon Dijon mustard

2 Tablespoon soy sauce

1/2 teaspoon chili paste (optional)

1/3 cup canola oil

2 Tablespoons sesame oil

1/4 teaspoon freshly ground black pepper

In a small mixing bowl or mason jar, combine the vinegar, sesame seeds, ginger, garlic, mustard, soy sauce, chili paste, canola and sesame oils; season with pepper. Whisk or shake to blend. Keep any left-over vinaigrette covered in the refrigerator for up to 1 week. Makes 1 cup.


Fresh Peach Cobbler for Two

Fresh Peach Cobbler for Two serving

Peach cobbler is a timeless summer dessert that is easy to throw together and this recipe makes just enough for two generous portions. I think this dessert is best made with fresh peaches at the peak of the season, but frozen peaches will work in a pinch. Serve on its own or with a dollop of vanilla ice cream.

Download Fresh Peach Cobbler for Two recipe

FILLING

3 tablespoons packed brown sugar

1 tablespoon unsalted butter

⅛ teaspoon salt

⅛ teaspoon ground cinnamon

1 ¼ pounds fresh peaches (about 3 or 4), peeled, halved, pitted, and cut into 1/2-inch wedges, or 1 lb. frozen sliced peaches

1 tablespoon water

1 ½ teaspoons lemon juice

1 teaspoon all-purpose flour

½ teaspoon vanilla extract

TOPPING

½ cup (2 1/2 ounces) all-purpose flour

2 tablespoons plus 1 teaspoon granulated sugar

½ teaspoon baking powder

⅛ teaspoon baking soda

⅛ teaspoon salt

¼ cup buttermilk (If you don’t have buttermilk, combine ¼ cup of milk with 1 teaspoon of lemon juice and let the mixture sit for 10 minutes)

2 tablespoons unsalted butter, melted

FOR THE FILLING:

  1. Adjust oven rack to middle position and heat oven to 400 degrees.
  2. Combine sugar, butter, salt, and cinnamon in 8-inch oven-safe skillet over medium-high heat. Cook until sugar is dissolved, about 2 minutes.
  3. Add peaches and cook, covered, until peaches release their juice, about 5 minutes (7 or 8 minutes if using frozen peaches).
  4. Whisk water, lemon juice, and flour together in bowl and stir into peaches. Off heat, stir in vanilla. Cover and set aside.

FOR THE TOPPING:

  1. Whisk flour, 2 tablespoons sugar, baking powder, baking soda, and salt together in bowl. Add buttermilk and melted butter and stir until dough forms.
  2. Using spoon, drop 1-inch pieces of dough evenly over hot peach mixture in skillet. Sprinkle with remaining 1 teaspoon sugar and bake until topping is golden brown, 20 to 25 minutes. Let cool on wire rack for 20 minutes. Serve on its own, or with a dollop of vanilla ice cream.

Fresh Peach Cobbler for Two skillet


Milk Street’s Moroccan Lemon-Ginger Chicken Skewers

Milk Street’s Moroccan Lemon-Ginger Chicken Skewers

This is a relatively easy recipe that can be prepared quickly and results in incredibly flavorful chicken. It is from the cookbook - Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast. It’s filled with easy to follow recipes that are simple enough for the middle of the week, but still deliver big, bold flavors. Timing is everything with this recipe, so prep your ingredients, and start your grill just as you begin to marinate the chicken. Any leftover chicken works great in a wrap or on a salad the next day.

Download Milk Street’s Moroccan Ginger-Lemon Chicken Skewers recipe

 

3 lemons

¼ cup extra-virgin olive oil, plus extra to serve

2 garlic cloves, grated

1 tablespoon grated fresh ginger

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoons kosher salt

1 teaspoon ground black pepper

3 tablespoons honey, divided

1½ pounds boneless, skinless chicken thighs

¼ cup minced fresh cilantro, flat-leaf parsley or mint (or combo of all 3)

  1. With a Microplane rasp grater, use 1 lemon to grate 1 tablespoon of zest and squeeze 2 tablespoons of juice into a large bowl and then add the olive oil, garlic, ginger, cumin, coriander, salt, pepper and 2 tablespoons of the honey; stir ingredients together and set aside.
  2. Cut each chicken thigh crosswise into 3 strips. Add the chicken to the marinade, toss and set aside for 15 to 30 minutes.
  3. Meanwhile, prepare a grill for direct cooking over medium-high heat. For a charcoal grill, spread a large chimney three-quarters full of hot coals evenly over the grill bed; open the bottom grill vents. For a gas grill, set all burners to high. Heat the grill, covered, for 10 to 15 minutes, then clean and oil the cooking grate. If using gas, reduce the burners to medium-high just before adding the chicken.
  4. Thread the chicken onto four 12-inch metal skewers, scrunching multiple pieces onto each skewer. Cut the remaining 2 lemons in half. Grill the chicken and lemon halves (cut side down) until the chicken is well charred all over, 10 to 12 minutes, turning halfway through. Remove the lemons once their cut sides are nicely charred.
  5. Transfer the skewers and lemon halves to a platter. Drizzle the remaining 1 tablespoon of honey over the cut sides of the lemons. Squeeze the juice from 1 lemon half over the chicken, drizzle with olive oil and sprinkle with cilantro, parsley or mint. Serve with the remaining lemon halves on the side.

 

Milk Street’s Moroccan Lemon-Ginger Chicken Skewers prep 

Milk Street’s Moroccan Lemon-Ginger Chicken Skewers grill


Quick Loaf Pan Lasagna For Two

Quick Loaf Pan Lasagna serving

Generally, lasagna is reserved for large gatherings, but this scaled down recipe makes a mini version that serves two generous portions. Using jarred tomato sauce saves time, but you can use your favorite homemade if you have it on hand.

Download Quick Loaf Pan Lasagna For Two

1 tablespoon olive oil

8 ounces 85% lean ground beef

2 cups jarred tomato sauce, Rao’s or Muir Glenn, or homemade

4 ounces whole-milk or part-skim ricotta cheese

1 ounce Parmesan cheese, grated (1/2 cup), plus 2 tablespoons

3 tablespoons chopped fresh basil

1 tablespoon freshly chopped parsley

1 large egg, lightly beaten

⅛ teaspoon salt

⅛ teaspoon pepper

4 no-boil Barilla lasagna noodles

4 ounces whole-milk mozzarella cheese, shredded (1 cup)

1. Adjust oven rack to middle position and heat oven to 400 degrees.

2. Heat oil in large saucepan over medium heat until shimmering. Add ground beef and cook, breaking up meat into small pieces, until no longer pink, about 4 minutes.

3. Stir in tomato sauce and cook until slightly thickened, about 2 minutes. Season with salt and pepper to taste. Remove from heat and set aside.

4. Combine ricotta, 1/2 cup Parmesan, basil, parsley, egg, salt, and pepper in bowl and set aside.

5. Cover bottom of 8 1/2 by 4 1/2-inch loaf pan with 1/2 cup sauce. Top with 1 noodle and spread one-third of ricotta mixture evenly over noodle. Sprinkle with 1/4 cup mozzarella and cover with 1/2 cup sauce. Repeat twice, beginning with noodle and ending with sauce. Top with remaining 1 noodle, remaining 1 cup sauce, remaining 1/4 cup mozzarella, and remaining 2 tablespoons Parmesan.

6. Cover pan tightly with foil sprayed with vegetable oil spray and bake until bubbling around the edges, 25 to 30 minutes. Discard foil and continue to bake until browned, about 10 minutes. Cool on wire rack for 20 minutes. Sprinkle with chopped basil or parsley. Serve.

Quick Loaf Pan Lasagna recipe


Best Blueberry Whole Oat Buttermilk Pancakes

Best Blueberry Whole Oat Buttermilk Pancakes

These pancakes might be my favorite – fluffy, tender, flavorful, satisfying, and somewhat healthier than most recipes. It is from a great cookbook called Nutritious Delicious (currently on sale at America’s Test Kitchen!) which features a collection of “bright, fresh-tasting dishes that takes healthy cooking to a new level” and promises to “leave everyone at the table satisfied".

Download Best Blueberry Whole Oat Buttermilk Pancakes recipe

Makes about 16 four-inch pancakes (or you can easily cut recipe in half to serve 2)

2 cups buttermilk, plus extra as needed

1 cup (3 ounces) old-fashioned rolled oats (Bob's Red Mill Oats)

1½ cups (4½ ounces) oat flour

½ cup (2½ ounces) all-purpose flour

2½ teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

⅛ teaspoon ground nutmeg

2 large eggs

3 tablespoons vegetable oil or melted unsalted butter

3 tablespoons sugar

2 teaspoons vanilla extract

7½ ounces (1½ cups) blueberries

*BEFORE YOU BEGIN

Bob’s Red Mill Oat flour works best here, as it has a very fine grind and creates the most fluffy pancakes, but you can make your own in a pinch: Grind 1½ cups (4½ ounces) old-fashioned rolled oats in a food processor to a fine meal, about 2 minutes; note pancakes will be denser if using ground oats. Do not use toasted oat flour, or quick, instant, or thick-cut oats in this recipe. Serve with maple syrup and additional blueberries if desired.

1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven. Combine 1 cup buttermilk and oats in bowl and let sit at room temperature until softened, about 15 minutes.

2. Whisk oat flour, all-purpose flour, baking powder, cinnamon, salt, and nutmeg together in large bowl. In separate bowl, whisk remaining 1 cup buttermilk, eggs, 3 tablespoons oil (or cooled melted butter), sugar, and vanilla together until frothy, about 1 minute. Whisk buttermilk mixture into flour mixture until smooth. Using rubber spatula, fold in oat-buttermilk mixture.

3. Heat 1 teaspoon oil in 12-inch nonstick skillet (or griddle) over medium heat until shimmering, 3 to 5 minutes. Using paper towels, wipe out oil, leaving thin film in pan. Using ¼-cup measure, portion batter into pan, spreading each into 4-inch round using back of spoon. Sprinkle each pancake with 1 tablespoon blueberries. Cook until edges are set and first side is golden, 2 to 3 minutes.

4. Flip pancakes and cook until second side is golden, 2 to 3 minutes. Serve or transfer to wire rack in oven. Repeat with remaining batter, whisking additional buttermilk into batter as needed to loosen, and adding remaining oil to pan as necessary.

Best Blueberry Whole Oat Buttermilk Pancakes ingredients