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Monday, January 20, 2014

Delicious Braces-Friendly Recipes

Gingerbread French Toast

What you'll need: 
6 eggs
1 2/3 cups of milk
1 tablespoon ground cinnamon
1 tablespoon plus 1 teaspoon ground ginger
12-14 whole-grain bread slices

In a large bowl combine milk and spices. Break eggs in a separate bowl. Add the mixture to the eggs and mix well. Prepare a skillet with cooking spray. Dip bread into egg mixture coating both sides. Cook slices in the skillet over medium heat until lightly browned. Let cool. It's easy, it's fun, and delicious!!

Source: Working Mothers Magazine

Ham & Deviled Egg Sandwiches

What you'll need:
8 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon hot sauce
3/4 teaspoon hot paprika
1/4 cup finely chopped dill pickles plus 1 1/2 tablespoons brine from the jar
1 tablespoon thinly sliced scallion Kosher salt and freshly ground black pepper
1 cup torn frisee, light green parts only
1 1/2 teaspoon extra virgin olive oil
4 1-ounce slices of baked country ham
4 english muffins split and lightly toasted

Cover eggs with water in a saucepan and bring to a boil. Simmer over moderately high heat for 8 minutes. Drain and cool eggs. Peel and chop. In a large bowl whisk the mayonnaise with the mustard, hot sauce, paprika, and 1 tablespoon of pickle brine. Add the chopped eggs, pickles and scallion and season with salt and pepper. In a medium bowl, toss the frisee with the olive oil and the remaining 1/2 tablespoon of pickle brine. Season with salt and pepper. Preheat a large cast-iron skillet. Fry the ham slices until lightly browned. Lay the slices on muffin bottoms and top with egg salad and frisee. 

Source: Working Mothers Magazine

Main Dish
Barley Risotto with Shrimp

What you'll need: 
4 tablespoon butter
1 small onion, finely diced
1 cup whole grain barley
1/4 cup white wine
1 cup chicken broth
3/4 lb medium shrimp peeled and deveined 
1 pinch crushed red pepper
salt and pepper
1 tablespoon finely chopped rosemary
1 lemon half zested

In a large saucepan, melt 2 tablespoon butter over medium heat. Add the onion and cook, stirring, 1 minute. Stir in the barley and wine and simmer until the liquid is absorbed, about 3 minutes. Add the broth and 2 cups water and bring to a boil. Cover, reduce heat to low and cook until the barley is tender and the liquid is absorbed about 45 minutes. Stir the shrimp into the barley, Cover and cook until the shrimp are firm and pink. Stir in the remaining 2 tablespoon butter and crushed red pepper; season with salt and pepper. Sprinkle with the rosemary and lemon zest. TA-DAH! 

Source: Rachel Ray Magazine

Mushroom-Polenta Lasagna

What you'll need for the sauce:
1/2 ounce package dried porcini mushrooms rinsed
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1 pound button mushrooms trimmed and quartered
1 pound shiitake mushrooms stems removed caps quartered
kosher salt
1 small onion chopped
2 cloves garlic minced
1/4 teaspoon red pepper flakes
3 tablespoons tomato paste
15 ounce can whole San Marzano tomatoes crushed by hand
1/2 cup chopped fresh parsley

What you'll need for the lasagna:
2 1/2 cups instant polenta 
Koscher salt
1 cup grated parmesan cheese
2 large eggs lightly beaten
1/4 teaspoon freshly grated nutmeg
extra virgin olive oil for baking dish
3 cups grated part-skim mozzarella cheese

1. For the sauce, soak the dried porcini in 3 cups hot water for 30 minutes. Drain and reserve 2 cups of the soaking liquid. Roughly chop the porcini.
2. Heat 1 tablespoon each butter and olive oil in a large pot or Dutch oven over medium high heat. Add half of the button and shiitake mushrooms and cook until slightly browned on the bottom. Continue to cook stirring until soft then transfer to bowl. Repeat with another 1 tablespoon each butter and olive oil and the remaining button and shiitake mushrooms. Transfer to the bowl and add 1/2 teaspoon salt. 
3. Reduce the heat to medium and add the remaining 1 tablespoon each butter and olive oil to the skillet. Add the onion and porcini and cook, stirring, until the onion is soft, about 4 minutes. Stir in the garlic and red pepper flakes. Add the tomato paste and cook, stirring until darkened, 1-2 minutes. Add the reserved 2 cups porcini liquid, the crushed tomatoes, button and shiitake mushrooms and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened about 30 minutes. Remove from the heat and stir in the parsley; season with salt. 
4. Prepare the lasagna: Bring 7 cups of water to a boil in a large saucepan; transfer to a large heatproof bowl. Meanwhile, bring 3 cups water to a boil in a separate large saucepan. Gradually whisk the polenta and 1 1/2 teaspoon s salt into the bowl of hot water. Cover the bowl tightly with foil and set over the saucepan of boiling water. Reduce the heat so the water is simmering; cook the polenta until the liquid is absorbed, about 15 minutes. Remove from the heat, uncover and vigorously whisk in the parmesan eggs and nutmeg. 
5. Preheat the over to 350. Lightly brush a 3 quart baking dish with olive oil. Spread one third of the polenta in the dish and top with half of the mushroom sauce. Sprinkle with 1 cup mozzarella. Repeat the layers, then top with the remaining polenta. Loosely cover the dish with foil and bake until bubbly for about an hour. Turn on the broiler. Uncover the lasagna and top with the remaining 1 cup mozzarella; broil until melted for about 3 minutes. Sprinkle with parsley. YUMMY!

Source: FoodNetwork

Rothschild Soufflé 

What you'll need:
1/2 cup candied and dried fruits, chopped into 1/4-inch pieces
3 tablespoons kirsch
3 tablespoon unsalted butter, plus more for greasing
1/3 cup plus 2 tablespoon sugar
3 1/2 tablespoon all purpose flour
1 cup cold whole milk
1 teaspoon pure vanilla extract
5 large eggs separated
Confectioners' sugar for dusting

In a bowl, soak the fruits in the kirsch for 30 minutes or overnight. Preheat the oven to 400 degrees. Grease a 1 quart soufflé dish with butter and dust with 2 tablespoons of butter over moderate heat. Whisk in the flour to form a paste and cook, whisking constantly until thickened for 1 minute. Remove the béchamel from the heat then whisk in the vanilla and remaining 1/3 cup of sugar. Whisk in 4 egg yolks; reserve the remaining yolk for another use. In a clean bowl beat the whites until firm peaks form; whisk one third of the béchamel then fold in the remaining whites. fold in the fruit and kirsch; scrape into the dish. Bake for 25 minutes until puffed and lightly golden. Dust with confectioners' sugar. Simply delicious! 

Source: Food and Wine 

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