Thursday, January 28, 2016

Pomegranate Glazed Green Beans

I've never had pomegranate before, so I was excited about this week's Cook's Corner ingredient challenge.    I scored at the grocery store and found a little bottle of Pom juice and a little cup of the seeds.   The juice I used for the following recipe, the seeds I'm looking forward to trying over the next few days.

Green beans are a standard side here, and while Jake likes them with just butter and honey, I've been hoping for something different.  I searched through Taste of Home's database and came up with this recipe.     Two small changes- I used steam-in-bag green beans and changed the onion powder to some dried shallots.     Very easy, very delicious, but the acidic components of the sauce discolored my green beans.  Combined with having to photograph after sunset under energy efficient bulbs, it made for an unattactive dish.      I would probably make it again, reserve the sauce and only drizzle it on after I plate up the servings of beans.      Thanks so much to Geraldine S for sharing the recipe!

* Exported from MasterCook *

                  Pomegranate-Glazed Green Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2         pounds  fresh green beans -- trimmed-- used steam in bag green beans.
     1/3           cup  orange juice
     1/4           cup  pomegranate juice
  3        tablespoons  butter
  2        tablespoons  white balsamic vinegar
  1         tablespoon  maple syrup
  2          teaspoons  grated orange peel
  1           teaspoon  onion powder- used 1 heaping tablespoon of dried shallots
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
     1/4           cup  dried cranberries

In a Dutch oven, place steamer basket over 1 in. of water. Place green beans in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 8-10 minutes or until crisp-tender.

In a large skillet, combine orange juice, pomegranate juice, butter, vinegar, syrup, orange peel and seasonings. Bring to a boil; cook until liquid is reduced by half. Stir in cranberries. Add beans and toss to coat. Yield: 6 servings.

Source  ""

Saturday, January 16, 2016

Lemon Rice

This week's Cook's Corner Challenge ingredient is- Rice!!  I really have come a long way when it comes to rice.   There was a time that I couldn't make it from scratch at all.   I conquered long grain rice by making an arancini recipe.   Some of the others still elude me, and I'm a big fan of the 90 second microwave rice pouches.    :)  

For this, I used Carolina long grain white rice.     I made zero changes to the recipe.    Rice can be touch and go with Jake, but this, he ate two helpings.  So did Tim.  It went so quickly, I didn't have time to take pictures.    Definitely going into the regular menu rotation, and I'm also going to try it with orange juice/zest and the Taste of Home Great Flavors Orange Pineapple Pepper
* Exported from MasterCook *

                                Lemon Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  water
  1                cup  chicken broth
  2        tablespoons  lemon juice
  2          teaspoons  butter or margarine-- I used butter
  1                cup  uncooked long grain rice- Used Carolina brand
     1/4      teaspoon  dried basil
     1/8  to 1/4 teaspoon  grated lemon peel- didn't measure, used zest from one large lemon
     1/4      teaspoon  lemon-pepper seasoning

In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in the rice, basil and lemon peel. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon pepper.


Friday, January 8, 2016

Sausage Lasagna Rolls- First challenge of the new year!

Confession- there was very little cooking going on in my kitchen between December 24th and today.   We ate out a lot in that time period, sometimes due to necessity, sometimes due to tradition, and sometimes for celebration.   I was happy to see a new challenge be issued on the Taste of Home Cook's Corner community, I needed a reason to crack open the recipes files and find something new.   Even happier to see that it was a pantry clean out challenge.   I've been pushing around a half a box of lasagna noodles in the cabinet, and a half full jar of sauce in the fridge.  I found this recipe for Sausage Lasagna Rolls, and bonus!  I could use up an almost-past-its-prime lemon too.

I used the dried versions of all the herbs, and omitted the salt.   Confession #2- I didn't measure the cheese.  Life is too short to measure cheese.  The ricotta comes in a container, so I know that was 15oz.   The mozz and parm, I just eyeballed, more than likely a little more than generously.   Since I only had 9 noodles, I only made one pan of rolls.   I used about 26 ounces of sauce, about half a large jar, adding in a pinch of brown sugar and a sprinkle of each of the herbs.

The house smelled amazing, and both my husband and I enjoyed them.  I served them with Texas Toast, perfect for mopping up all the delicious sauce.   Thank you so much to Kali W for sharing the recipe.

(This is a picture of the rolls prior to going into the oven, by time dinner hit the table we were too hungry to stop for photos) 

* Exported from MasterCook *

                          Sausage Lasagna Rolls

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    lasagna noodles
  1              pound  bulk Italian sausage
  2               jars  spaghetti sauce -- (26 ounces each)
  1             carton  Galbani® Ricotta Cheese -- (15 ounces)
  2               cups  shredded Galbani® Part Skim Mozzarella Cheese -- (8 ounces) divided
     3/4           cup  shredded Parmesan cheese -- divided
  1                     egg
  2        tablespoons  minced fresh parsley or 2 teaspoons dried parsley flakes
  2 1/2      teaspoons  minced fresh rosemary or 3/4 teaspoon dried rosemary -- crushed
  2          teaspoons  lemon juice
  1 1/2      teaspoons  minced fresh thyme or 1/2 teaspoon dried thyme
  1           teaspoon  grated lemon peel
  1           teaspoon  coarsely ground pepper
     1/2      teaspoon  salt

Preheat oven to 350°. Cook noodles according to package directions.

Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce.

In a large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, pepper and salt. Drain noodles. Spread 2 tablespoons cheese mixture on each noodle; carefully roll up.

Spread 2/3 cup meat sauce into each of two greased 11x7-in. baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan cheeses.

Cover and bake 45-50 minutes or until bubbly. Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50-60 minutes or until bubbly. Yield: 2 casseroles (6 servings each).