* * * THE VJJE RECIPE WEEKLY * * * = = = = = = = = = = = = = = = = = = = = = = = = = = = http://www.e-cookbooks.net Vol. 11, No. 1 = = = = = = = = = = = = = = = = = = = = = = = = = = = The #1 Site For Best-Dressed Chefs! =================================== * Personalized Cooking Aprons - A Great Gift Idea! * Over 600 Apron Designs - Something For Everyone! * Custom Chef Hats - Top Off Your Culinary Fashion! * Professional Chef Coats - Kick It Up A Notch In Style! http://www.coolaprons.com =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THIS WEEK'S FEATURES AND RECIPES: > Article: Chicken Soup With a Burn > Wine Appreciation: Yellow Tail Shiraz Reserve 2005 > Food Funnies: Top Ten Dr. Phil Weight Loss Tips S E L E C T E D R E C I P E S : * Olive Garden Pasta With Broccoli http://www.e-cookbooks.net/recipes4/01041.htm * Crock Pot Chili Pork Chops http://www.e-cookbooks.net/recipes4/01042.htm * Spicy Garlic Shrimp http://www.e-cookbooks.net/recipes4/01043.htm * Sweet Chili-Glazed Chicken Wings http://www.e-cookbooks.net/recipes4/01044.htm * Rib Eye Steaks in Red Wine Sauce http://www.e-cookbooks.net/recipes4/01045.htm * Garden Veggie Pizza Squares http://www.e-cookbooks.net/recipes/01286.htm * Heavenly Hash Brown Casserole http://www.e-cookbooks.net/recipes1/01067.htm * Oreo Cheesecake http://www.e-cookbooks.net/recipes1/01068.htm > Healthy Eating: Low Carb: Chicken Stuffing Quiche http://www.e-cookbooks.net/recipes/lc105.htm Diabetic: Carrot Cookies http://www.e-cookbooks.net/recipes/diab105.htm Low Fat: Turkey Pot Pie http://www.e-cookbooks.net/recipes/lf105.htm =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Kelley's Cooking Tips ===================== Household Cleaner Recipes: All-Purpose Cleaner =================== 1 (16 oz.) bottle rubbing alcohol 1/2 cup sudsy ammonia 1 teaspoon liquid dish soap, like Dawn or Joy Pour ingredients into empty gallon container or empty gallon milk jug. Fill the rest of the container with water. Put into spray bottle and refill as needed. Homemade Febreze ================ 4 tablespoons Ultra Downy Clean Breeze fabric softener 25 oz. water Mix and dispense from a 32 oz. spray bottle. Homemade Soft Scrub =================== 1/4 cup borax Vegetable-oil based liquid soap 1/2 teaspoon lemon oil In a small bowl, mix the borax with enough soap to form a creamy paste. Add the lemon oil and blend well. Scoop a small amount of the mixture onto a sponge, wash the surface, and rinse well. Drain Cleaner ============= To unclog a drain, mix a cup of salt with a cup of baking soda. Pour the dry solution into the drain, and then add a pot of boiling water. Glass Cleaner ============= Try cleaning glass or mirrors with club soda. The sodium citrite is the key ingredient. * * * Have a cooking question? Kelley has your answer! Mailto:Kelley@e-cookbooks.net =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= This Week's Culinary Quiz (Answer at the bottom of page) How long can olive trees live? =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Quote of the Week: "Life is like an onion: You peel it off one layer at a time, and sometimes you weep." - Carl Sandburg =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= Subscribe to the VJJE Recipe Weekly - It's fun and it's free! http://www.e-cookbooks.net/sub1.htm SHARING IS NICE! Send this ezine to a friend by clicking "Forward" and filling in the "To" address, or get it from your Address Book. Show everyone you have GREAT TASTE! =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+==+=-=+=-=+=-= UPCOMING FOOD HOLIDAYS: January is: National Egg Month Bread Machine Baking Month Oatmeal Month Wheat Bread Month National Hot Tea Month Fat Free Living Month National Soup Month January 6 - National Shortbread Day January 7 - National Tempura Day January 8 - National English Toffee Day January 9 - National Apricot Day January 10 - National Bittersweet Chocolate Day January 11 - National Hot Toddy Day January 12 - National Marzipan Day January 13 - National Peach Melba Day =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Chicken Soup With a Burn By MARK BITTMAN Chicken soup is a product of every cuisine in the world with access to chickens, though it took a lot of eating on my part to realize that the Jewish-style brew I grew up with seems among the world's least interesting. On the other end of the spectrum is the kind of stuff you get in Mexico, garnished with diced raw onion, avocado, tomato and a squeeze of lime. It is even better when served with chipotle paste, which may not have the staying power of a matzo ball but has the flavor power of smoked jalapenos - exactly what chipotles are. You can make this paste - and I am sure most people do - by buying canned chipotles in adobo (sold in almost all Latino markets and many supermarkets) and simply whizzing them in a blender. The results, however, are blindingly hot and not at all like what you get in restaurants in Mexico, where the paste is made from scratch. Fortunately, that process takes all of 20 minutes, 10 of which are spent in soaking dried chipotles. (They are available at most places that sell dried chilies, or online at www.penzeys.com.) After the soaking, take a minute to remove the stems and seeds, which will reduce the heat to a tolerable level. Grind the chipotles with garlic, chicken stock, salt and tomato paste, and you have a lovely, brick-red paste, which in small quantities converts the blandest chicken soup into something hot, smoky and delicious. (Leftover paste is great on broiled or grilled chicken or pork or stirred in small quantities into steamed vegetables.) Not that there is any reason to make a bland chicken soup, since a good one is not difficult. Just simmer a chicken stock with rice and a few aromatics. Add the chipotle paste (in half-teaspoon increments), along with any other condiments you like, based on their availability and your mood. Chicken Soup With Chipotle Sauce ================================ 7 cups chicken stock, preferably homemade 2 medium carrots, peeled and cut into 1/4-inch dice 2 celery stalks, trimmed and cut into 1/4-inch dice 1 medium-to-large onion, peeled and cut into 1/4-inch dice 4 to 6 dried chipotles 1/3 cup long-grain rice Salt and pepper 2 cloves garlic, peeled 2 tablespoons tomato paste 1 teaspoon dried oregano 1. Put stock in a saucepan with carrots, celery, and onion. Bring to a boil. Soak chipotles in just-boiled water to cover. Reduce heat, so mixture simmers steadily, and when carrots are just about tender, add rice, salt, and pepper, and stir. Bring back to boil, and continue to simmer. 2. Meanwhile, when the chipotles are soft, remove them from the liquid. Open them up on a cutting board, and with the back of a knife scrape out all seeds and stems. Combine in a blender with garlic, tomato paste, oregano and a large pinch of salt. Add enough chicken stock (you can use the simmering soup) to allow the blender to puree chilies and other ingredients well. 3. When rice is tender, taste soup, and adjust seasoning. Serve with small spoons for adding chipotle paste at the table. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= THE E-COOKBOOKS LIBRARY - ALL YOU NEED TO COOK IT RIGHT! ======================================================== Discover The #1 Cookbook Collection In The World! http://www.e-cookbooks.net/elibrary/ =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Wine Focus: ======================= Yellow Tail Shiraz Reserve 2005 Price: $13 An intensely concentrated wine, this Shiraz initially reveals aromas of ripe cherries, blackberries, chocolate and mocha. Delving deeper into this complex wine, cracked pepper and spice fragrance are apparent with sweet French oak aromas always present. The vanilla softness on the nose leads into a full palate crammed with ripe fruits reminiscent of a basket of sweet summer berries. Seamless and well structured tannins complete this full bodied red wine. Serve With: Herbed Rib Roast ================ For roast: 1 (7 to 8 lb.) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs) 1 tablespoon whole black peppercorns 2 bay leaves 1 tablespoon kosher salt 3 garlic cloves 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1 tablespoon olive oil For jus: 2 cups beef broth 1 small fresh rosemary sprig 1 small fresh thyme sprig 1 garlic clove, smashed Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours. To cook the roast, let roast stand at room temperature 1 hour. Preheat oven to 450F. Roast beef in middle of oven 20 minutes. Reduce temperature to 350F and roast beef until a thermometer inserted into center of meat registers 110F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.) To make the jus, skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper. Cut slices from roast and serve with jus. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= FOOD FUNNIES: Top Ten Dr. Phil Weight Loss Tips =================================================== 10. "Stop eating, you fat load!" 9. Changing your life is difficult -- changing the dial on your scale is not. 8. Don't waste an hour of your life every day sitting in front of the television. 7. Build your own self-esteem by making fun of people who are fatter than you. 6. Bully your staff into saying how skinny you look. 5. Once you find your authentic self, haul it in to get some liposuction. 4. No hair equals less weight. 3. Start a hobby -- like manufacturing your own psychology degree. 2. Resolve to spend no more than $1,500 a week on food. ... and the #1 Dr. Phil Weight Loss Tip ... 1. "Do what I did -- borrow money from Oprah and get yourself a personal trainer." =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Olive Garden Pasta With Broccoli ================================ 1 pound pasta shells, cooked 1/4 cup olive oil 12 ounces broccoli florets, steamed 2 teaspoons minced garlic 1/4 cup green onions, sliced thin 1 cup fresh mushrooms, sliced 2 teaspoons fresh parsley, chopped Parmesan cheese, grated Sauce: 1/4 cup flour 1/4 cup butter or margarine 1 quart milk 2 teaspoons chicken bouillon cubes, mashed For the sauce: Melt butter in a 2-quart saucepan over medium heat. Stir in flour and cook for 1 minute. Add milk and bouillon and stir vigorously with a wire whip until mixture barely comes to a boil. Reduce heat and simmer for 5 minutes, whipping frequently. Keep warm. Drain broccoli and divide in half. Chop 1/2 of florets into 1/4" pieces. Reserve. Heat a large saute pan over medium heat and add olive oil. Add all the broccoli, garlic, green onions and mushrooms to the saute pan. Cook, stirring constantly, for 2 minutes or until mushrooms begin to turn golden. Add the sauteed veggies and parsley to the warm sauce and stir well. Serve over hot pasta with Parmesan. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Crock Pot Chili Pork Chops ========================== 1/2 cup chopped onions 2 tablespoons olive oil 2-3 garlic cloves, chopped 2 tablespoons Worcestershire sauce 1/2 cup water 3/4 cup ketchup 1 teaspoon chili powder 5-6 pork chops (bone in preferred) salt and pepper Cook onions in oil until lightly brown. Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper. Cover and simmer the sauce for 10 minutes. Arrange pork chops in crock pot, and pour sauce over the chops. Cover and cook on low heat for 6-7 hours. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Spicy Garlic Shrimp =================== 12 shrimp (Jumbo sized, peeled, deveined, & tails intact) 2 tablespoons olive oil 2 garlic cloves (crushed with the side of a knife) 1/4 teaspoon red pepper flakes 1 teaspoon Montreal Steak Seasoning 1 teaspoon lemon zest 2 teaspoons lemon juice 1 tablespoon fresh parsley (chopped) Heat a large skillet over medium high heat. Add olive oil, garlic, red pepper flakes, and shrimp. Add steak seasoning. Cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice, & chopped parsley. Remove shrimp to a serving platter, leaving the garlic cloves in the pan. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Sweet Chili-Glazed Chicken Wings ================================ 2 pounds chicken wings 1/4 cup peanut oil 3 tablespoons finely chopped fresh cilantro 3 tablespoons soy sauce 2 1/2 tablespoons minced garlic 2 tablespoons minced ginger 3/4 teaspoon dried crushed red pepper 1 cup rice vinegar 3/4 cup sugar 1/2 cup water 1 tablespoon chili-garlic sauce Steamed white rice 1/4 cup thinly sliced green onions Cut each chicken wing in half at joint. Mix oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1/4 teaspoon crushed red pepper in large bowl. Add chicken wings and turn to coat. Cover and refrigerate 2 hours. Preheat oven to 400F. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes. Meanwhile, combine vinegar, sugar, water, chili-garlic sauce, remaining 1/2 tablespoon garlic and remaining 1/2 teaspoon crushed red pepper in medium saucepan. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 20 minutes. Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop steamed white rice. Sprinkle with green onions. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Rib Eye Steaks in Red Wine Sauce ================================ 4 (1/2-inch-thick) boneless rib-eye steaks (2 pounds total) 2 tablespoons vegetable oil, divided 2 garlic cloves, finely chopped 3/4 cup dry red wine 1/4 cup water 1 1/2 teaspoons soy sauce 3 tablespoons unsalted butter, cut into 3 pieces 1 tablespoon chopped flat-leaf parsley Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total). Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then saute steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil. Pour off fat from skillet, then saute garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes. Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Garden Veggie Pizza Squares =========================== 1 (8 ounce) package refrigerated crescent rolls 1 (8 ounce) package cream cheese, softened 1 (1 ounce) package Ranch-style dressing mix 2 carrots, finely chopped 1/2 cup chopped red bell peppers 1/2 cup chopped green bell pepper 1/2 cup fresh broccoli, chopped 1/2 cup chopped green onions Preheat oven to 375F. Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool. Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Heavenly Hash Brown Casserole ============================= 1/2 cup chopped onion 1 pint sour cream 1 (10.75 ounce) can condensed cream of chicken soup 2 cups shredded Cheddar cheese salt and pepper to taste 1 (2 pound) package frozen hash brown potatoes, thawed 2 cups crushed potato chips 1/2 cup melted butter In a large mixing bowl combine onion, sour cream, soup, cheese, salt and pepper. Press the excess water out of the hash browns and then add them to the soup mixture and mix well. Transfer to a 9x12 inch casserole dish. Sprinkle potato chips on top, then drizzle with butter. Bake in preheated 350F oven for 45 minutes to 1 hour, until golden brown. =+=-=+=-=+=-=+= http://www.e-cookbooks.net =+=-=+=-=+=-=+=-= Oreo Cheesecake =============== Crust: 1 1/2 cup Oreo cookie crumbs (about 23 Oreo cookies chopped fine) 2 tablespoons melted butter 9" Spring Form Pan (buttered on bottom and sides) Filling: 1 1/2 lb. cream cheese 1 cup sugar 5 large eggs 1/4 teaspoon salt 2 teaspoons vanilla 1/4 cup flour 8 oz. sour cream 5 Oreo cookies (coarsely chopped for the batter) 10 coarsely chopped Oreo cookies for the top of cheese cake Crust: Mix melted butter with Oreo crumbs and press in spring pan. Cover the bottom and 1 1/2" up the sides with crumbs, set aside. Filling: All Ingredients need to be at room temperature before begining. Beat cream cheese until light and fluffy. Keep mixer on a low setting during the mixing and beating process. Add sugar gradually and continue beating cream cheese until mixed through. Add eggs one at a time and continue to beat until blended. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat well. Turn off the mixer and stir in the coarsely chopped oreo cookies with a spoon. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on top of the cream mixture. Place pan on the top rack and in the middle of a preheated oven at 325F and bake for one hour and 15 minutes. When time is up, prop the oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours. It is worth the anticipation. A cheese cake should season. The flavor ripens and becomes enriched. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= This Week's Culinary Quiz Answer: Up to two thousand years Some of the oldest olive trees in the world can be found, appropriately, on the Mount of Olives in Jerusalem, Israel. These trees are reputed to be two thousand years old. A botanist from Bar Ilan University in Israel describes a three thousand year old olive tree near Beer Sheva, but declines to give the exact location of the tree due to fear of what a curious public will do to it. =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Until Next Week, John Havel, Editor http://www.e-cookbooks.net "The Food and Cooking Network" VJJE Publishing Co. 9121 Riverside Road Clay, NY 13041 1-877-210-9600 =+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-=+=-= Receive The Leading Recipe Ezine On The Internet! http://www.e-cookbooks.net/sub1.htm Our privacy policy can be reviewed at: http://www.e-cookbooks.net/privacy.htm To cancel your subscription: mailto:Remove@e-cookbooks.net?subject=Remove =-=-=-=-=-=-=-=--=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=