| Welcome Home My Florida |
| Offering Great Ideas! |
| From Around The World is the theme of this month's recipe list. Ok... I started it out with one of my AMERICAN favorites... Sticky Buns. I couldn't resist! It was highlighted as their featured recipe and it just looked soooo yummy! Enjoy this months look into King Arthur and be sure to visit them for great mixes, cooking utensils, recipes and don't forget to sign up for the newsletter! It's GREAT! Welcome Home My Florida is proud to bring King Arthur Flour straight to you. |
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| MARCH 2008 |
Kitchens of the world... As you cook your evening
meals, have you ever pondered what another person from
across the globe is eating? From the luxurious to the
meager, you'd find it quite interesting I'm sure. I hope you
enjoy reading about different types of cuisine from King
Arthur. Aren't they an amazing company?
Have you signed up to receive their NEWSLETTER? If not,
go there now and once a week you'll get a mouth watering
note to remind you to 'get creative' with great recipes, ideas,
mixes and more. I love it when it comes in my email box.
You will too.
Thanks for looking at King Arthur! They've been gracious and
great to us and we want to encourage you to visit them.
meals, have you ever pondered what another person from
across the globe is eating? From the luxurious to the
meager, you'd find it quite interesting I'm sure. I hope you
enjoy reading about different types of cuisine from King
Arthur. Aren't they an amazing company?
Have you signed up to receive their NEWSLETTER? If not,
go there now and once a week you'll get a mouth watering
note to remind you to 'get creative' with great recipes, ideas,
mixes and more. I love it when it comes in my email box.
You will too.
Thanks for looking at King Arthur! They've been gracious and
great to us and we want to encourage you to visit them.
Another great recipe idea
straight from Junselle's
Turkish Gold Kitchen to
yours! She's starting a
recipe club and if you'd like
to be included just
EMAIL HERE!
Beef Stew Gold
(Etli Fasulye)
(Can also be made with
lamb)
2 pounds fresh green
beans or 1 package of
frozen green beans
1 red onion - sliced
2 tbsp olive oil
1 1/2 pounds beef or lamb
- cubed (meat should be
lean and fat cut off)
2 cups water
1/2 cup Junselle's Turkish
Gold
2 tomatoes sliced
garlic powder, salt, pepper,
oregano
Feta Cheese
If beans are fresh, remove
strings from beans and
wash. In saucepan saute
onions with olive oil over
medium heat for about 2-3
minutes. Add meat and
saute for about 10
minutes. Add 2 cups of
water and cover, cook for
about 30 minutes over
medium heat. Add beans,
Junselle's Turkish Gold,
tomatoes and spices.
Cover and cook for about
45 minutes or until meat is
tender. If you see you are
getting low on liquid you
can add a little more water.
Serve over rice or pasta
and sprinkle with feta
cheese. Delicious!
To be added to our
Recipe Club, or to get your
hands on the GOLD
Click HERE!
straight from Junselle's
Turkish Gold Kitchen to
yours! She's starting a
recipe club and if you'd like
to be included just
EMAIL HERE!
Beef Stew Gold
(Etli Fasulye)
(Can also be made with
lamb)
2 pounds fresh green
beans or 1 package of
frozen green beans
1 red onion - sliced
2 tbsp olive oil
1 1/2 pounds beef or lamb
- cubed (meat should be
lean and fat cut off)
2 cups water
1/2 cup Junselle's Turkish
Gold
2 tomatoes sliced
garlic powder, salt, pepper,
oregano
Feta Cheese
If beans are fresh, remove
strings from beans and
wash. In saucepan saute
onions with olive oil over
medium heat for about 2-3
minutes. Add meat and
saute for about 10
minutes. Add 2 cups of
water and cover, cook for
about 30 minutes over
medium heat. Add beans,
Junselle's Turkish Gold,
tomatoes and spices.
Cover and cook for about
45 minutes or until meat is
tender. If you see you are
getting low on liquid you
can add a little more water.
Serve over rice or pasta
and sprinkle with feta
cheese. Delicious!
To be added to our
Recipe Club, or to get your
hands on the GOLD
Click HERE!
Quintessential Pecan Sticky Buns
printable version
Soft, milk- and butter-enriched yeast dough is stuffed with aromatic cinnamon filling and glazed with a
sticky, sugary topping loaded with pecans… Have we piqued your interest?! This sticky bun relies on
two of our proprietary products to earn its "quintessential" label, but you can certainly make the buns
without them.
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
6 tablespoons (3 ounces) butter
1 cup + 2 tablespoons (9 ounces) lukewarm water
3 tablespoons (1 1/4 ounces) sugar
1 1/4 teaspoons salt
3 tablespoons (1 ounce) potato flour
1/4 cup (1 ounce) Baker’s Special Dry Milk or nonfat dry milk
(the powder, not the flakes or beads)
2 1/4 teaspoons instant yeast
Cinnamon Filling
1 cup (5 1/2 ounces) Baker's Cinnamon Filling* mixed with
1/4 cup (2 ounces) water
Glaze
1/2 cup (5 1/2 ounces) light corn syrup or maple syrup
1 tablespoon (1/2 ounce) rum, optional
3 tablespoons (1 1/2 ounces) butter, melted
1/2 cup (2 1/4 ounces) Sticky Bun Sugar*
1 cup (4 ounces) diced pecans
*Baker's Cinnamon Filling and Sticky Bun Sugar are both key to making an ultra-sticky, delightfully
tasty sticky bun. However, you can choose not to use them and still make a pretty good bun. Substitute
1 cup (7 ounces) granulated sugar mixed with 1 to 2 tablespoons cinnamon (to taste) for the Baker's
Cinnamon Filling; and 1 cup (7 1/2 ounces) brown sugar for the Sticky Bun Sugar.
To make the dough: Combine all of the dough ingredients and mix and knead them together–by hand,
mixer or bread machine–till you've made a soft, smooth dough. Allow the dough to rise, covered, for
about 1 hour; it'll become puffy, but won't double in bulk.
While the dough is rising, lightly grease two 9" round cake pans.
To make the glaze: In a small bowl, whisk together the syrup, rum (if you're using it) and melted butter.
Divide this glaze evenly between the pans (if you're using two pans). Sprinkle the Sticky Bun Sugar (or
brown sugar) and pecans atop the glaze.
To shape the buns: Transfer the dough to a lightly greased work surface, and pat or roll it into a 16" x
12" rectangle. It’s a nice, soft dough, and pats out easily. Spread with the prepared cinnamon filling
(or cinnamon-sugar), leaving an uncovered strip about 1" wide along one long end of the dough. Roll
the dough into a log the long way; it’ll stretch to about 20" long as you roll. Using a serrated knife, slice
the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it
off, between slices. Space eight buns in each of the prepared pans. Cover the pans, and let the buns
rise for 60 to 90 minutes; they should spread out and touch one another.
Bake the sticky buns in a preheated 350°F oven for about 25 minutes, tenting them lightly with
aluminum foil after 15 minutes to prevent over-browning. The finished buns will be a light golden
brown, despite their aluminum foil cover. Loosen the edges of the buns with a knife, then carefully—
the sugar is hot!—turn them out onto a rack or parchment-covered sheet pan to cool, scraping any
glaze that may have stuck to the pan onto the warm buns. Serve warm, or at room temperature.
Yield: 16 sticky buns.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
Soft, milk- and butter-enriched yeast dough is stuffed with aromatic cinnamon filling and glazed with a
sticky, sugary topping loaded with pecans… Have we piqued your interest?! This sticky bun relies on
two of our proprietary products to earn its "quintessential" label, but you can certainly make the buns
without them.
3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
6 tablespoons (3 ounces) butter
1 cup + 2 tablespoons (9 ounces) lukewarm water
3 tablespoons (1 1/4 ounces) sugar
1 1/4 teaspoons salt
3 tablespoons (1 ounce) potato flour
1/4 cup (1 ounce) Baker’s Special Dry Milk or nonfat dry milk
(the powder, not the flakes or beads)
2 1/4 teaspoons instant yeast
Cinnamon Filling
1 cup (5 1/2 ounces) Baker's Cinnamon Filling* mixed with
1/4 cup (2 ounces) water
Glaze
1/2 cup (5 1/2 ounces) light corn syrup or maple syrup
1 tablespoon (1/2 ounce) rum, optional
3 tablespoons (1 1/2 ounces) butter, melted
1/2 cup (2 1/4 ounces) Sticky Bun Sugar*
1 cup (4 ounces) diced pecans
*Baker's Cinnamon Filling and Sticky Bun Sugar are both key to making an ultra-sticky, delightfully
tasty sticky bun. However, you can choose not to use them and still make a pretty good bun. Substitute
1 cup (7 ounces) granulated sugar mixed with 1 to 2 tablespoons cinnamon (to taste) for the Baker's
Cinnamon Filling; and 1 cup (7 1/2 ounces) brown sugar for the Sticky Bun Sugar.
To make the dough: Combine all of the dough ingredients and mix and knead them together–by hand,
mixer or bread machine–till you've made a soft, smooth dough. Allow the dough to rise, covered, for
about 1 hour; it'll become puffy, but won't double in bulk.
While the dough is rising, lightly grease two 9" round cake pans.
To make the glaze: In a small bowl, whisk together the syrup, rum (if you're using it) and melted butter.
Divide this glaze evenly between the pans (if you're using two pans). Sprinkle the Sticky Bun Sugar (or
brown sugar) and pecans atop the glaze.
To shape the buns: Transfer the dough to a lightly greased work surface, and pat or roll it into a 16" x
12" rectangle. It’s a nice, soft dough, and pats out easily. Spread with the prepared cinnamon filling
(or cinnamon-sugar), leaving an uncovered strip about 1" wide along one long end of the dough. Roll
the dough into a log the long way; it’ll stretch to about 20" long as you roll. Using a serrated knife, slice
the log into 16 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it
off, between slices. Space eight buns in each of the prepared pans. Cover the pans, and let the buns
rise for 60 to 90 minutes; they should spread out and touch one another.
Bake the sticky buns in a preheated 350°F oven for about 25 minutes, tenting them lightly with
aluminum foil after 15 minutes to prevent over-browning. The finished buns will be a light golden
brown, despite their aluminum foil cover. Loosen the edges of the buns with a knife, then carefully—
the sugar is hot!—turn them out onto a rack or parchment-covered sheet pan to cool, scraping any
glaze that may have stuck to the pan onto the warm buns. Serve warm, or at room temperature.
Yield: 16 sticky buns.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Baked Croque Monsieur
printable version
Croque Monsieur, a Continental cross between French toast and grilled ham-and-cheese, feeds a crowd when you bake it,
casserole-style, in the oven.
sixteen 1/2-inch slices pain de mie or other fine-grained white bread
1/4 cup Dijon-style mustard (optional)
3/4 pound sliced or grated cheese (Gruyere, Swiss, or cheddar)
3/4 pound sliced ham
1 medium-small onion, thinly sliced
6 large eggs
2 1/2 cups whole milk
1 teaspoon herbes de Provence (or the mixed dried herbs of your choice)
1 teaspoon salt
Topping
1 1/2 cups Panko (Japanese-style coarse breadcrumbs), or coarse homemade dried
breadcrumbs
3 tablespoons butter, melted
1/4 cup grated cheese: Parmesan, Gruyere, or cheddar
Butter a 9 x 13-inch baking pan. Remove the crust from the bread, if you wish. For firmer texture, toast the slices. Spread eight of the
slices of bread with the mustard. Place them into the greased baking dish, mustard side up, cutting slices in half, as necessary, to
completely cover the bottom of the pan. Top with half the cheese; the ham, sliced onion, and the remaining cheese; and the remaining
bread. Press the sandwiches together.
Beat the eggs, milk, and seasonings together. Pour slowly over the bread. Cover and place in the refrigerator for several hours, or
overnight.
About 1 hour before serving, preheat the oven to 400°F. Mix the breadcrumbs with the melted butter and grated cheese. Sprinkle over the
sandwiches. Bake for 42 to 48 minutes, until the top is golden brown and the eggs set. Remove from the oven, and allow to rest for 10
minutes before cutting and serving. Yield: 8 to 10 servings.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
Croque Monsieur, a Continental cross between French toast and grilled ham-and-cheese, feeds a crowd when you bake it,
casserole-style, in the oven.
sixteen 1/2-inch slices pain de mie or other fine-grained white bread
1/4 cup Dijon-style mustard (optional)
3/4 pound sliced or grated cheese (Gruyere, Swiss, or cheddar)
3/4 pound sliced ham
1 medium-small onion, thinly sliced
6 large eggs
2 1/2 cups whole milk
1 teaspoon herbes de Provence (or the mixed dried herbs of your choice)
1 teaspoon salt
Topping
1 1/2 cups Panko (Japanese-style coarse breadcrumbs), or coarse homemade dried
breadcrumbs
3 tablespoons butter, melted
1/4 cup grated cheese: Parmesan, Gruyere, or cheddar
Butter a 9 x 13-inch baking pan. Remove the crust from the bread, if you wish. For firmer texture, toast the slices. Spread eight of the
slices of bread with the mustard. Place them into the greased baking dish, mustard side up, cutting slices in half, as necessary, to
completely cover the bottom of the pan. Top with half the cheese; the ham, sliced onion, and the remaining cheese; and the remaining
bread. Press the sandwiches together.
Beat the eggs, milk, and seasonings together. Pour slowly over the bread. Cover and place in the refrigerator for several hours, or
overnight.
About 1 hour before serving, preheat the oven to 400°F. Mix the breadcrumbs with the melted butter and grated cheese. Sprinkle over the
sandwiches. Bake for 42 to 48 minutes, until the top is golden brown and the eggs set. Remove from the oven, and allow to rest for 10
minutes before cutting and serving. Yield: 8 to 10 servings.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Blueberry Scones
printable version
These tender scones feature fresh blueberries, which leak rivulets of purple-blue juice into the dough around them as they bake,
making for an especially enticing presentation. Use wild (lowbush) blueberries if you can find them; they’re much smaller than
cultivated (highbush) blueberries, and distribute themselves more readily throughout the scone dough.
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour*
1/2 teaspoon salt
1/4 cup (1 3/4 ounces) granulated sugar
1 tablespoon baking powder
6 tablespoons (3 ounces) cold butter, cut into pieces
1 cup (about 5 ounces, about half a pint) fresh blueberries
2 large eggs, beaten
1/4 cup (2 ounces) vanilla yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
1/2 teaspoon almond extract
2 tablespoons coarse sugar, for sprinkling on top
*Substitute 1 cup King Arthur Organic White Whole Wheat Flour for 1 cup of the all-purpose
flour, if desired.
Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your
fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just
until combined. The dough will be quite moist, like cookie dough.
Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving
about 2" between each. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sugar.
Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Remove from the
oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
Yield: 12 scones.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
These tender scones feature fresh blueberries, which leak rivulets of purple-blue juice into the dough around them as they bake,
making for an especially enticing presentation. Use wild (lowbush) blueberries if you can find them; they’re much smaller than
cultivated (highbush) blueberries, and distribute themselves more readily throughout the scone dough.
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour*
1/2 teaspoon salt
1/4 cup (1 3/4 ounces) granulated sugar
1 tablespoon baking powder
6 tablespoons (3 ounces) cold butter, cut into pieces
1 cup (about 5 ounces, about half a pint) fresh blueberries
2 large eggs, beaten
1/4 cup (2 ounces) vanilla yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil)
1/2 teaspoon almond extract
2 tablespoons coarse sugar, for sprinkling on top
*Substitute 1 cup King Arthur Organic White Whole Wheat Flour for 1 cup of the all-purpose
flour, if desired.
Preheat the oven to 375°F. Lightly grease a baking sheet, or line with parchment.
Whisk the dry ingredients in a bowl. Add the butter and work it into the dry ingredients till the mixture is unevenly crumbly; use your
fingers, a pastry blender, or an electric mixer. Gently mix the blueberries with the dry ingredients.
Stir together the eggs, yogurt, vanilla extract, lemon zest or oil, and almond extract. Add to the dry ingredients and stir very gently, just
until combined. The dough will be quite moist, like cookie dough.
Use a muffin scoop, jumbo cookie scoop, or 1/4-cup measure to scoop the dough onto the prepared sheet in scant 1/4-cupfuls, leaving
about 2" between each. Brush each ball of dough with a bit of milk or cream, and sprinkle with coarse sugar.
Bake the scones for 20 to 24 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Remove from the
oven, and serve warm. To reheat, wrap loosely in aluminum foil, and bake in a preheated 350°F oven for about 8 to 10 minutes.
Yield: 12 scones.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Canape Pumpernickel Bread
printable version
For pretty hors d'oeuvres, slice this shaped bread very thin, and top with your favorite spread.
1 1/2 cups pumpernickel flour
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% White Wheat or Traditional Whole Wheat Flour
1/4 cup malted milk powder
2 tablespoons vital wheat gluten
1 tablespoon Deli Rye Flavor
2 teaspoons instant yeast
1 3/4 teaspoons salt
1 tablespoon caramel color (optional)
2 cups lukewarm water
3 tablespoons vegetable oil
1 tablespoon caraway seeds (optional)
Combine all of the ingredients, and mix and knead—by hand, electric mixer, or bread machine—to form a sticky dough. Let the dough
rise in a lightly greased bowl until it's almost doubled in bulk, about 1 hour.
Turn the dough out onto a lightly oiled or lightly floured surface, divide it into three pieces, and shape them into logs. Place in greased
canape tubes,* attach caps to ends, and allow the loaves to rise till they've filled the tubes about 3/4 full, about 45 minutes.
Bake the bread in a preheated 375°F oven for 30 to 38 minutes, until the crust is brown and the internal temperature registers 190°F on
an instant-read thermometer. Remove the bread from the oven, remove the end caps, and cool in the tubes for 10 minutes. Remove
from the tubes, and cool completely on a rack. Yield: 3 small loaves.
*If you're not using canape tubes, bake the three long loaves on a baking sheet for 20 to 25 minutes.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
For pretty hors d'oeuvres, slice this shaped bread very thin, and top with your favorite spread.
1 1/2 cups pumpernickel flour
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur 100% White Wheat or Traditional Whole Wheat Flour
1/4 cup malted milk powder
2 tablespoons vital wheat gluten
1 tablespoon Deli Rye Flavor
2 teaspoons instant yeast
1 3/4 teaspoons salt
1 tablespoon caramel color (optional)
2 cups lukewarm water
3 tablespoons vegetable oil
1 tablespoon caraway seeds (optional)
Combine all of the ingredients, and mix and knead—by hand, electric mixer, or bread machine—to form a sticky dough. Let the dough
rise in a lightly greased bowl until it's almost doubled in bulk, about 1 hour.
Turn the dough out onto a lightly oiled or lightly floured surface, divide it into three pieces, and shape them into logs. Place in greased
canape tubes,* attach caps to ends, and allow the loaves to rise till they've filled the tubes about 3/4 full, about 45 minutes.
Bake the bread in a preheated 375°F oven for 30 to 38 minutes, until the crust is brown and the internal temperature registers 190°F on
an instant-read thermometer. Remove the bread from the oven, remove the end caps, and cool in the tubes for 10 minutes. Remove
from the tubes, and cool completely on a rack. Yield: 3 small loaves.
*If you're not using canape tubes, bake the three long loaves on a baking sheet for 20 to 25 minutes.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Chili Verde with Lime Cilantro Cream
printable version
This hearty stew is delicious made with pork, beef, or chicken, your choice.
Stew
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 tablespoon ground cumin
3 pounds boneless pork, beef, or chicken (fat removed, cut into 1" cubes)*
1/4 cup (1 3/4 ounces) vegetable oil
1 1/2 cups (7 1/2 ounces) diced onions
1 1/2 cups (6 ounces) coarsely chopped red peppers
1 1/2 cups (6 ounces) coarsely chopped green peppers
1 1/2 cups (8 ounces) cleaned, diced tomatillos (or 3/4 cup salsa verde)
2 cans (15 ounces each) chicken broth
2 cans (15 ounces each) diced tomatoes (undrained)
1 tablespoon diced jalapeño pepper
3 cloves garlic, minced
cilantro for garnish
Lime Cilantro Cream
1 cup (8 ounces) sour cream
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime zest or 1/4 teaspoon lime oil
1 tablespoon fresh lime juice
1/2 teaspoon chili seasoning or ground cumin
salt and pepper to taste
To make the stew: Mix the flour, salt, pepper, and cumin in a shallow dish. Dredge the meat cubes in the seasoned flour. Heat some
of the oil in a heavy frying pan. Brown a few pieces of meat at a time; if you crowd the pan, the meat won’t brown well. Remove the
meat when brown, and place in large stew pot or slow cooker.
Brown the onions and peppers, using additional oil as needed. Place the vegetables into the stew pot or slow cooker, along with the
tomatillos, chicken broth, diced tomatoes, and remaining seasonings. Bring to a simmer, and cook for 1 to 2 hours, until the meat is
tender and the sauce has thickened. Season the stew to taste.
To make the cream: Stir together the sour cream and remaining ingredients; cover and chill for several hours.
Serve the stew over rice or in flour tortillas, topped with lime cilantro sauce or shredded cheese. Serve black bean and pineapple
salsa (below) on the side.
Yield: 10 to 12 servings.
Black Bean and Pineapple Salsa
1 can (15 ounces) black beans, rinsed and drained
1 cup (10 ounces) fresh diced pineapple
1/2 teaspoon chili seasoning or ground cumin
1/4 teaspoon salt
Toss all of the ingredients together, and refrigerate until needed.
Yield: about 3 cups.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
This hearty stew is delicious made with pork, beef, or chicken, your choice.
Stew
1/2 cup (2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 tablespoon ground cumin
3 pounds boneless pork, beef, or chicken (fat removed, cut into 1" cubes)*
1/4 cup (1 3/4 ounces) vegetable oil
1 1/2 cups (7 1/2 ounces) diced onions
1 1/2 cups (6 ounces) coarsely chopped red peppers
1 1/2 cups (6 ounces) coarsely chopped green peppers
1 1/2 cups (8 ounces) cleaned, diced tomatillos (or 3/4 cup salsa verde)
2 cans (15 ounces each) chicken broth
2 cans (15 ounces each) diced tomatoes (undrained)
1 tablespoon diced jalapeño pepper
3 cloves garlic, minced
cilantro for garnish
Lime Cilantro Cream
1 cup (8 ounces) sour cream
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime zest or 1/4 teaspoon lime oil
1 tablespoon fresh lime juice
1/2 teaspoon chili seasoning or ground cumin
salt and pepper to taste
To make the stew: Mix the flour, salt, pepper, and cumin in a shallow dish. Dredge the meat cubes in the seasoned flour. Heat some
of the oil in a heavy frying pan. Brown a few pieces of meat at a time; if you crowd the pan, the meat won’t brown well. Remove the
meat when brown, and place in large stew pot or slow cooker.
Brown the onions and peppers, using additional oil as needed. Place the vegetables into the stew pot or slow cooker, along with the
tomatillos, chicken broth, diced tomatoes, and remaining seasonings. Bring to a simmer, and cook for 1 to 2 hours, until the meat is
tender and the sauce has thickened. Season the stew to taste.
To make the cream: Stir together the sour cream and remaining ingredients; cover and chill for several hours.
Serve the stew over rice or in flour tortillas, topped with lime cilantro sauce or shredded cheese. Serve black bean and pineapple
salsa (below) on the side.
Yield: 10 to 12 servings.
Black Bean and Pineapple Salsa
1 can (15 ounces) black beans, rinsed and drained
1 cup (10 ounces) fresh diced pineapple
1/2 teaspoon chili seasoning or ground cumin
1/4 teaspoon salt
Toss all of the ingredients together, and refrigerate until needed.
Yield: about 3 cups.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
Creamy Risotto with Asparagus and Peas
printable version
Starchy Arborio rice becomes smooth and creamy as it cooks. Asparagus and peas add color and flavor to this pretty, tasty dish.
2 cups Arborio rice
1/4 cup (1 3/4 ounces) olive oil
1 cup (5 1/2 ounces) diced onion
3 or 4 threads saffron (optional; available at bakerscatalogue.com)
8 cups (64 ounces) chicken stock
1 pound asparagus (cut into 2" pieces, bottoms discarded)
1 cup (4 ounces) fresh or frozen green peas
1 /2 cup (2 ounces) grated Parmesan cheese
salt and pepper to taste
Heat the oil in a deep pan set over medium heat (we used the stoneware pan pictured at left).
Add the onion and sauté until translucent. Remove the onion (leaving the oil), add the rice,
and sauté for 6 to 8 minutes, stirring constantly, until the rice is translucent. At the same time
bring the chicken broth and saffron to a boil in a separate pan.
Add the hot broth to the rice about 1 cup at a time, stirring until it's absorbed by the rice each time. After 6 cups of the broth has been
added, check the rice's texture: it should be soft, but still firm in the middle.
Stir in the remaining broth until the rice is creamy but still firm. Add the peas and asparagus along with the last cup of broth, cover the
pan, and cook gently for 4 minutes. Turn off the heat, uncover the pan, and stir in the cheese. Add salt and pepper to taste, and serve
immediately.
©2008 The King Arthur Flour Company, Inc. All Rights Reserved.
printable version
Starchy Arborio rice becomes smooth and creamy as it cooks. Asparagus and peas add color and flavor to this pretty, tasty dish.
2 cups Arborio rice
1/4 cup (1 3/4 ounces) olive oil
1 cup (5 1/2 ounces) diced onion
3 or 4 threads saffron (optional; available at bakerscatalogue.com)
8 cups (64 ounces) chicken stock
1 pound asparagus (cut into 2" pieces, bottoms discarded)
1 cup (4 ounces) fresh or frozen green peas
1 /2 cup (2 ounces) grated Parmesan cheese
salt and pepper to taste
Heat the oil in a deep pan set over medium heat (we used the stoneware pan pictured at left).
Add the onion and sauté until translucent. Remove the onion (leaving the oil), add the rice,
and sauté for 6 to 8 minutes, stirring constantly, until the rice is translucent. At the same time
bring the chicken broth and saffron to a boil in a separate pan.
Add the hot broth to the rice about 1 cup at a time, stirring until it's absorbed by the rice each time. After 6 cups of the broth has been
added, check the rice's texture: it should be soft, but still firm in the middle.
Stir in the remaining broth until the rice is creamy but still firm. Add the peas and asparagus along with the last cup of broth, cover the
pan, and cook gently for 4 minutes. Turn off the heat, uncover the pan, and stir in the cheese. Add salt and pepper to taste, and serve
immediately.
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