cook-along nbc5 june 2001

Carol's Cook-Along, First at Four on NBC5 - June 2001

Carol's Cook-Along for Thursday, June 28, First at Four on NBC5

Shopping List:
olive oil (small bottle)
1 pound boneless skinless chicken breasts
1 red bell pepper, diced
1 bunch fresh spinach leaves
1 jar dried Italian seasoning
8-ounce package shredded mozzarella cheese
1 bottle pizza sauce
1 package pita bread

Equipment List:
cutting board
knife
1 tablespoon measuring spoon
1 teaspoon measuring spoon
1 cup liquid measuring cup
1 cup dry measuring cup
1/2 cup dry measuring cup
large nonstick skillet
stirring spoon

Do-Ahead Prep:
Gather and measure-out all ingredients. Dice chicken and bell pepper and rinse spinach. Refrigerate all prepped ingredients until ready to use. Preheat skillet on medium-high heat and start cooking chicken 3 to 4 minutes before "Cook Along" segment.

Food Safety Tip:
When is chicken done? The best way to determine chicken's doneness is to measure the internal temperature. Insert an instant-read thermometer in the thickest part of the meat without touching bone, if any. In the case of our recipe today, remove a piece of diced chicken from the pan after it has cooked 3 to 4 minutes, and cut it in half with a knife. If it is no longer pink in the center, it is cooked through.

The required minimum internal cooking temperature for poultry, as outline in the Food Protection Management Program by the National Restaurant Association, is 165°F.

For more information on the Food Protection Management Training Program, visit: www.acemart.com

Carol's Cook-Along for Thursday, June 28, First at Four on NBC5

Chicken Pizza Pita Pockets

Serves 4

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, diced
1 red bell pepper, diced
4 cups fresh spinach leaves
1 teaspoon dried Italian seasoning
1/2 cup shredded mozzarella cheese
1 cup pizza sauce
4 pita breads, halved to form 8 pita "pockets"

Heat a large nonstick skillet on medium-high heat. Add olive oil and chicken and cook for 3 to 4 minutes, stirring occasionally, until chicken is no longer pink in the center. (Season chicken with salt and pepper to taste if desired.) Add bell pepper, spinach and Italian seasoning and cook for 2 minutes, stirring occasionally. Turn off heat, add cheese, and stir once or twice to combine. Spoon into pita bread halves, pour 2 tablespoons pizza sauce on top of each half and enjoy! Makes 8 pita pocket sandwiches.

Notes:

Serve with flavored yogurt and fresh berries on the side. If desired, you may warm the pizza sauce in a small saucepan for about 5 minutes on medium-low heat, prior to serving.

Carol's Cook-Along for Thursday, June 21, First at Four on NBC5

Shopping List:
olive oil (small bottle)
1 lemon
1 jar dried oregano
1 head garlic
1 pound sirloin steak
1 small package crumbled feta cheese (4 ounce)
1 tomato
1 small red onion
1 small jar chopped black olives

Equipment List:
cutting board
knife
1 tablespoon measuring spoon
1 teaspoon measuring spoon
1 cup liquid measuring cup
1/4 cup dry measuring cup
1/2 cup dry measuring cup
medium shallow bowl to marinate steak
small bowl to mix tomato-feta mixture
outdoor grill or stove-top grill
tongs
metal spatula
stirring spoon
meat thermometer

Do-Ahead Prep:
Gather and measure-out all ingredients. Cut steak into 4 serving-size pieces. Chop tomato and onion. Refrigerate all prepped ingredients until ready to use.

Food Safety Tip:
When is Steak done? The best way to determine steak's doneness is to measure the internal temperature. Insert an instant-read thermometer in the thickest part of the meat without touching bone, if any. Below are the following internal temperatures for degrees of doneness:

Rare: 140°F
Medium-rare: 150°F
Medium: 160°F
Well-done: 170°F

Note: The required minimum internal cooking temperature for beef steaks, as outline in the Food Protection Management Program by the National Restaurant Association, is 145°F.

Source: ServSafe Essentials, National Restaurant Association Educational Foundation, Copyright 1999 by the National Restaurant Association Educational Foundation, ISBN 1-58280-016-2

For more information on the Food Protection Management Training Program, visit: www.acemart.com

Carol's Cook-Along for Thursday, June 21, First at Four on NBC5

Grilled Sirloin (Greek-Style)

Serves 4

1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon dried oregano
1 clove garlic, minced
1 pound sirloin steak
1/4 cup crumbled feta cheese
1/2 cup diced tomato
2 tablespoons chopped red onion
2 tablespoons chopped black olives

Combine in a shallow bowl, olive oil, lemon juice, oregano, and garlic (and salt & pepper to taste, if desired). Cut meat into 4 individual steaks. Place steaks in marinade, turning to coat. Marinate at room temperature for 10 to 15 minutes, or cover and refrigerate for up to 8 hours. In a medium bowl, combine feta cheese, tomato, red onion, and
olives; reserve. Grill steak over medium-high heat for 8 to 12 minutes per side, until done to your liking. Spoon some of the reserved feta mixture over each steak and serve warm.

Notes:

You may use chopped Greek olives if you wish instead of black olives. Serve with green beans and pita bread, if desired.

Carol's Cook-Along for Thursday, June 14, First at Four on NBC5

Shopping List:
olive oil (small bottle)
white wine vinegar (small bottle)
1 head garlic
1 bunch leaf lettuce
1/2 pound green beens
4 small red potatoes
2 Italian-plum tomatoes
1 small jar each, green and black olives
1 (8-ounce) can white meat tuna
2 eggs

Equipment List:
cutting board
knife
salad spinner (optional)
1 tablespoon measuring spoon
1 cup liquid measuring cup
1/4 cup dry measuring cup
medium saucepan to cook potatoes and green beans
small saucepan to cook eggs
large platter for salad
medium bowl for dressing
small whisk

Do-Ahead Prep:
Gather and measure-out all ingredients. Rinse lettuce under cold water and spin dry in a salad spinner or blot dry with paper towels. Boil potatoes about 15 minutes, then add green beans and continue to cook for about 8 to 10 minutes, until potatoes and beans are tender. Slice cooked potatoes. Hard-cook eggs in boiling water, about 15 minutes. Allow eggs to cool, then peel and quarter. Quarter the Italian plum tomatoes. Refrigerate all prepped ingredients until ready to use.

Food Safety Tip:
Purchasing and Storing Eggs
1. Check the date on the carton to make sure you are getting the freshest available eggs.
2. Check the eggs for cracks, especially hairline cracks; do not use eggs that are cracked.
3. Store eggs in the refrigerator in their original container to protect them from absorbing other odors and to help keep them from losing excess moisture.

Carol's Cook-Along Recipe for Thursday, June 14, First at Four on NBC5 (scheduled between 4:30 - 5 pm):

Simple Salade Nicoise

Serves 4

1/4 cup olive oil
2 tablespoons white wine vinegar
1 clove garlic, minced
4 cups torn leaf lettuce
1 cup cooked green beens
4 small red potatoes, cooked and sliced
2 Italian plum tomatoes, quartered
1/4 cup olives
8 ounces canned white meat tuna, drained
2 hard-cooked eggs, peeled & quartered

Prepare a simple vinaigrette by whisking together olive oil, vinegar, and garlic (season with salt and pepper to taste, if desired). Arrange lettuce on a large platter. Decoratively arrange the green beans, potatoes, tomatoes, and olives around the edge of the platter. Mound the tuna in the center and arrange the hard-cooked eggs around the tuna. Drizzle the vinaigrette over all. Serve with French bread and enjoy!

Notes:

You may use black, green, or combination of olives.

Carol's Cook-Along for Thursday, June 7, First at Four on NBC5

Shopping List:
vegetable oil (small bottle)
2 large eggs
1 (8-ounce) package cooked ham
1 (16-ounce) package frozen stir-fry vegetables
1 small package white rice
1 small bottle soy sauce

Equipment List:
cutting board
knife
1 tablespoon measuring spoon
large nonstick skillet or wok
medium bowl for eggs
small whisk
stirring spoon
small plate for reserving egg strips

Do-Ahead Prep:
Cook rice according to package directions. Measure out 4 cups and chill in refrigerator for at least 1 hour. Crack eggs into bowl and whisk slightly to break them up. Dice ham and measure out and gather remaining ingredients. Preheat skillet or wok over medium-high heat prior to the "Cook Along" segment.

Food Safety Tip:
Quick Cooling of Prepared Foods in the Refrigerator
To store a large amount of steaming hot prepared food (such as a large quantity of rice or stew) in the refrigerator, follow these simple steps:
1. Divide mixture to be stored into shallow pans.
2. Cover pans and place on the top shelf of your refrigerator.

For more information on the Food Protection Management Training Program, click on: www.acemart.com

Carol's Cook-Along Recipe for Thursday, June 7, First at Four on NBC5 (scheduled between 4 - 4:30 pm):

Fried Rice with Ham & Vegetables

Serves 4

This Chinese specialty is quick and easy to make at home.

1 teaspoon vegetable oil
2 eggs, beaten
1 cup diced cooked ham
2 cups frozen stir-fry vegetables
4 cups cooked rice, chilled
3 tablespoons soy sauce

Preheat a large nonstick skillet or wok on medium-high heat. Add oil to pan. Add half of the beaten eggs, cooking until set, about 1 minute. Invert cooked egg onto a plate and cook remaining egg the same way. Roll eggs jelly roll fashion and cut into thin strips; reserve. Add chicken and frozen vegetables to pan and cook for 2 to 3 minutes. Stir in cooked rice and reserved egg strips. Sprinkle with soy sauce. Heat through, about 3 to 5 minutes, tossing gently to coat with soy. Serve with additional soy sauce, if desired.

Notes:

Prior to cooking the recipe, cook rice according to package directions to yield 4 cups cooked rice. Chill cooked rice for at least 1 hour in the refrigerator. Rice will keep in refrigerator for up to 4 days. Serve with mandarin orange slices on the side.