Cookin' with Carol recipes on NBC5 - November 2003
12
corn tortillas
1
tablespoon olive oil
2
onions, thinly sliced
2
cloves garlic, minced
2
(15-ounce) cans diced tomatoes
1
(13-ounce) can chopped tomatoes with green chiles, with juices
1
teaspoon chili powder
1/2
teaspoon salt
1/4
teaspoon pepper
2
cups shredded cooked chicken
2
cups shredded Monterey jack cheese
1
cup sour cream
Place corn tortillas in a single layer on a nonstick baking sheet. Bake in a preheated 350° F oven for 8 to 10 minutes, or until crispy. Remove from oven and place pan on a cooling rack; reserve. Heat a large skillet over medium-high heat, add olive oil, onions, and garlic, and sauté for 4 to 5 minutes, or until onions are tender. Stir in diced tomatoes, chopped tomatoes with green chiles, chili powder, salt, and pepper, and bring to a simmer over medium-high heat. Simmer on medium, uncovered, for 5 minutes, or until flavors have blended. In a 13 x 9 x 2 pan that has been sprayed with vegetable oil spray, place 1/2 of the reserved tortillas in an even layer. Place 1/2 of the cooked chicken on top of the tortillas, ladle 1/2 cup of the tomato mixture over the chicken, and sprinkle half of the shredded cheese on top. Repeat the layers, finishing with a layer of cheese. Cover pan with foil and bake at 350° F for 30 to 40 minutes, or until mixture is warmed through. Spread sour cream on the top of casserole and serve.
(Air Date: November 1, 2003)
Australian Toasted Nut and Spice Appetizer (Dukkah)
For something deliciously different at your next party, try this savory nibble favored by Australians. Crusty bread slices are dipped in quality olive oil, then into the savory nut mixture. This pairs well with Australian wines and gourmet cheeses.
Serves 8 as an appetizer
1
cup walnuts
1/2 cup macadamia nuts
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 cup sesame seeds
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
Place walnuts, macadamia nuts, coriander seeds, and cumin seeds in a medium skillet (dry---no oil needed). Dry-roast over medium heat for 2 to 3 minutes, or until nuts and spices are warmed through, stirring occasionally. Stir in sesame seeds and dry roast for 1 minute, or until sesame seeds are toasted. Cool mixture slightly, then place in a food processor. Add paprika, salt, and pepper, and process for 10 to 15 seconds, or until mixture is coarsely crumbled. Present mixture in a decorative bowl and serve with crusty bread and a small bowl of olive oil on the side.
(Air Date: November 8, 2003)
Create a new tradition and save time with this sensational make-ahead Thanksgiving side dish.
Serves 8
3
pounds sweet potatoes (4 to 6 medium-size)
1
tablespoon butter
1
tablespoon light brown sugar
1/2
teaspoon cinnamon
1/8
teaspoon ground nutmeg
2
cups corn flakes, finely crushed
Wash sweet potatoes and prick each with a fork. In a preheated 400° F oven, bake the sweet potatoes on a shallow baking pan for 1 hour, or until cooked through the center. Let potatoes cool at room temperature until cool enough to handle. Peel potatoes and place in a bowl; discard the skins. Add to the bowl, butter, brown sugar, cinnamon, and nutmeg. Mash the mixture with a potato masher until smooth. Refrigerate for at least 6 hours (or overnight). Shape sweet potato mixture into 2-inch balls (or egg-shaped) and roll in the corn flake crumbs. Place the sweet potato balls on a lightly greased baking sheet and bake at 350° F for 25 minutes, or until crispy and golden brown.
Notes:
This is a great recipe to prepare in advance. The sweet potato mixture will keep in the refrigerator for up to 4 days. You can freeze the crumb-coated sweet potato balls on a cookie sheet and then transfer them to an air-tight container. They will keep for 1 month in the freezer. Bake unthawed sweet potato balls at 350° F for 35 minutes, or until nice and crispy.
(Air Date: November 15, 2003)
Serves 12
Classic
flavors of Thanksgiving, pumpkin and cranberry, join for this delicious morning
treat. It could also be served as dessert!
2
1/4 cups flour
1
1/2 cups sugar
1
teaspoon baking soda
1
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1/2
teaspoon ground allspice
1/4
teaspoon grated nutmeg
1
cup canned pumpkin
1/2
cup vegetable oil
2
eggs, lightly beaten
1
cup chopped cranberries
1/2 cup chopped pistachios
Preheat oven to 350° F. Lightly spray a bundt pan with vegetable oil spray. In a large bowl, stir together flour, sugar, baking soda, cinnamon, ginger, allspice, and nutmeg. Make a well in the center and add canned pumpkin, vegetable oil, and eggs. Stir until mixture is just combined (do not over-mix, or texture of coffeecake may become dense and tough, rather than light and airy). Using a spatula, fold in the chopped cranberries and chopped pistachios. Pour batter into prepared pan and bake for 45 to 50 minutes, or until a wooden skewer or knife inserted in the center comes out clean. Turn out onto a cooling rack and allow to cool for at least 15 minutes prior to slicing into twelve servings. Dust with powdered sugar to serve, if desired.
(Air Date: November 22, 2003)
Serves 4
Don't throw away the turkey carcass after the Thanksgiving feast---make a delicious roasted turkey broth from it! You can use it to make this heartwarming tortilla soup that also uses turkey meat leftovers.
1
tablespoon olive oil
1/2
cup diced onions
1/2
cup diced carrots
2
cloves garlic, minced
4
cups turkey broth
8
ounces canned tomato sauce
1
teaspoon chili powder
1
teaspoon ground cumin
1
cup diced cooked turkey
1/2
cup corn
4 corn tortillas
Heat a large saucepan over medium-high heat. Add olive oil and swirl to coat bottom. Add onions, carrots, and garlic, and sauté for 3 to 4 minutes, or until vegetables are tender. Add turkey broth, tomato sauce, chili powder, cumin, turkey, and corn (and salt and pepper to taste, if desired), and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for 20 minutes, or until flavors are blended. Meanwhile, cut tortillas into strips or triangles and place in an even layer on a baking sheet that has been sprayed lightly with vegetable oil spray. Spray the top side of the tortilla strips with vegetable oil spray and bake in a preheated 350° F oven for 8 to 10 minutes, or until crispy. Divide crisped tortilla strips into four serving bowls and top with soup. Garnish with shredded cheddar cheese and/or diced avocados, if desired.
Notes:
For roasted turkey broth, place the turkey carcass (you may wish to cut apart the bones with sturdy kitchen scissors) in a large stockpot. Fill with cold water to cover the bones by 2 inches. For additional flavor, place 1 quartered onion, 1 carrot, and 1 stalk celery into the pot, if desired. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring mixture to a simmer on medium-high heat. Reduce heat to low and simmer, covered, for at least 1 hour, or up to 4 hours. Cool mixture and strain into a separate bowl and refrigerate or freeze until ready to use.
(Air Date: November 29, 2003)