All Posts By:

Harvey Morris

Breakfast

Apple Cinnamon Doughnut Muffins

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Apple Cinnamon Doughnut Muffins

Ingredients

1 3/4 sticks butter, divided, at room temperature plus more for pan
3 cups all-purpose flour plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 cups chunky apple sauce
3/4 cup dark brown sugar
2 large eggs
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon

Instructions

Preheat oven to 350F degrees. Butter and flour standard 12-muffin cup baking pan. Make batter in medium bowl. Whisk together flour, baking powder, baking soda, salt, nutmeg and allspice.

In small bowl, whisk together buttermilk and apple sauce. In large bowl, using mixer, beat 1 1/4 sticks butter and brown sugar until light and fluffy. Beat in eggs, one at a time. With mixer on low, add flour mixture in three additions, alternating with two additions of the apple sauce mixture. Beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until toothpick inserted in center of muffin comes out clean, approximately 30 minutes. Meanwhile in medium bowl, combine granulated sugar and cinnamon. Let muffins cool for 10 minutes in pan on wire rack. Working with one muffin at a time, remove muffins from pan, brush all over with melted butter (1/2 stick remaining) and then toss to coat in sugar mixture. Let muffins cool completely on wire rack.

http://bakedchicago.com/apple-cinnamon-doughnut-muffins-2/

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Soups, Salads & Sides

Pumpkin-Peanut Chicken Stew

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Pumpkin-Peanut Chicken Stew

Ingredients

1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1/2 teaspoon kosher salt
1 can pumpkin
14 ounces stewed tomatoes
1/2 cup peanut butter
1/2 cup water
1/2 teaspoon ground coriander

Instructions

Spray 6-quart pot with nonstick cooking spray. Pat chicken breasts dry and sprinkle with salt. Heat pot on medium-high and add chicken. Cook for up to 4 minutes or until browned all over, stirring regularly.

Add pumpkin, stewed tomatoes, peanut butter, water and coriander. Break up tomatoes with a spoon. Heat to boiling, on high. Reduce heat to medium and simmer for 5 minutes - or until chicken is no longer pink in center. Makes 4 servings.

http://bakedchicago.com/pumpkin-peanut-chicken-stew/

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Breads

Dark Chocolate Chunk Pumpkin Bread

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Dark Chocolate Chunk Pumpkin Bread

Ingredients

2 cups granulated sugar
2 cups canned pumpkin
1/2 cup vegetable oil
1/2 cup vanilla pudding
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons kosher salt
1 teaspoon baking soda
1 cup dark chocolate chunks

Instructions

Preheat oven to 350F degrees. Combine sugar, pumpkin, oil, pudding and egg whites in a large bowl, stirring well with a whisk. Combine flour, cinnamon, salt and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chunks.

Spoon batter into 2 (8-by-4-inch) loaf pans coated with non-stick cooking spray. Bake for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack and remove from pans. Cool completely on wire rack before slicing and enjoying.

http://bakedchicago.com/dark-chocolate-chunk-pumpkin-bread-2/

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Soups, Salads & Sides

Hearty Pumpkin Soup

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Hearty Pumpkin Soup

Ingredients

2 tablespoons butter
1 onion, finely chopped
1/2 teaspoon ground cumin
1 can pumpkin
2 cups chicken broth
1/2 cup water
1/2 teaspoon kosher salt

Instructions

In 4-quart saucepan, melt butter on medium-high. Add onion and cook for 1 minute. Add cumin, cook for 1 minute and stir frequently. Add pumpkin, chicken broth and water. Cover and heat to boiling on high. Stir in salt and serve. Makes 4 servings.

http://bakedchicago.com/hearty-pumpkin-soup/

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Entrees

Pesto Turkey Salad

This recipe is slightly adapted from “The Berghoff Family Cookbook ” by Carlyn Berghoff.

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Pesto Turkey Salad

Ingredients

1/2 cup cooked turkey breast, cubed
1 tablespoon mayonnaise
1 tablespoon pesto sauce
1 tablespoon toasted pine nuts
2 teaspoons minced green onion
sliced green olives or grapes for garnish

Instructions

Combine all ingredients in a bowl. Serve on lettuce leaves or in a tortilla wrap. Top with olives or grapes for garnish. Quantities above make one serving.

Notes

This recipe is slightly adapted from "The Berghoff Family Cookbook " by Carlyn Berghoff.

http://bakedchicago.com/pesto-turkey-salad-2/

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Entrees

steppenwolf’s “detroit”-inspired coney dogs

Steppenwolf Theatre has done it again! “Detroit” – a new play by Lisa D’Amour – kicks off the 2010-2011 season.  There’s an all-ensemble cast including Kevin Anderson, Kate Arrington, Ian Barford, Robert Breuler and Laurie Metcalf.

Scheduled to run through November 7, “Detroit” is off-beat, hilarious and razor sharp in wit and observance of how the American dream has changed in once-thriving suburbia.  I haven’t laughed so much for so long at the theater in quite a while.  This play was provocative and meaty – and inspired the featured recipe below.

In the play, Ben and Mary (played by Ian Barford and the incomparable Laurie Metcalf) fire up the grill to welcome new neighbors (Kevin Anderson and Kate Arrington) who’ve moved into the long-empty house next door.  So fire up your grill and share this very Detroit coney dog recipe with your neighbors and family!

Coney Dogs Recipe

Preheat an outdoor grill for medium-high heat.  Place hot dogs on the grill and cook until browned (about 5 to 8 minutes).  Turn once or until done to suit your tastes.  Lightly grill hot dog rolls.

Place the no-bean chili in a small microwave-safe bowl.  Cook for 1 minute.  Stir and cook 1 minute more.  Place hot dogs on buns.  Top each with chili, onion and mustard, to taste.

*Typically a Detroit Coney Dog is made with a beef hot dog with natural casings.  But I prefer turkey hot dogs, so for a leaner option try substituting turkey hots and no beans turkey chili.

 

Ingredients:

4 beef hot dogs
4 hot dog rolls, sliced
1 small onion, diced
10 ounces no bean-style chili
4 tablespoons yellow mustard

 

Number of servings: 4

Cooking time: 5 minutes

13
Breakfast

Pumpkin Waffles

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Pumpkin Waffles

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup toasted wheat germ
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
5 tablespoons dark brown sugar
3/4 cup pumpkin puree
5 tablespoons butter, melted
2 eggs
1 teaspoon vanilla extract
1 cup buttermilk

Instructions

Preheat waffle iron. In small bowl, mix flours, wheat germ, baking powder, salt, nutmeg, cinnamon and ginger. Set aside.

In medium bowl, whisk together brown sugar, pumpkin puree, butter, eggs, vanilla, and 1/2 cup buttermilk until well combined. Stir in dry ingredients and mix to form a smooth batter. Slowly add remaining buttermilk until batter is thin enough to pour into waffle iron.

Spoon 1/2 cup batter into iron and cook according to directions.

http://bakedchicago.com/pumpkin-waffles/

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Breakfast

Banana-Apple Breakfast Bread

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Banana-Apple Breakfast Bread

Ingredients

1/2 cup canola oil
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup honey
1 cup banana puree
2 tablespoons poppy seeds
2 Granny Smith apples, grated

Instructions

Preheat oven to 350F degrees. Brush 9x4 load pan with oil and line with parchment paper. In medium bowl, whisk together flour, baking soda, baking powder and salt. In small bowl, stir together 1/2 cup oil, honey, banana puree, and poppy seeds. Add to dry ingredients and mix until combined. Fold in grated apples.

Pour batter into prepared pan. Bake until bread is golden brown, slightly cracked on the surface, and a toothpick inserted in center comes out clean (about 75 minutes). Remove from oven and let cool completely before serving.

http://bakedchicago.com/banana-apple-breakfast-bread/

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Breakfast

Frittata Italiano

This is a great dish to make on a Saturday morning when you have left over spaghetti from Friday night’s dinner.  It’s a simple, upscale twist on pasta for a unique breakfast dish that you can make in less than 10 minutes.

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Frittata Italiano

Ingredients

6 eggs
1/4 cup milk
1 cup leftover spaghetti
kosher salt
ground black pepper
1/2 cup cherry tomatoes, cut in half
parsley for garnish
grated Parmesan cheese

Instructions

Whisk together eggs, milk, spaghetti, a dash of salt and pepper. Pour into a skillet and cook over medium heat for up to 8 minutes or until eggs are set. Garnish with cherry tomatoes, parsley and Parmesan cheese.

http://bakedchicago.com/frittata-italiano/

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Entrees

Chicken and Peach Quesadillas

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Chicken and Peach Quesadillas

Ingredients

1 teaspoon honey
1/2 teaspoon fresh lime juice
1/2 cup sour cream
4 (8-inch) flour tortillas
3 ounces shredded Monterey Jack cheese
1 cup chopped skinless, boneless rotisserie chicken breast
1 cup thinly sliced peeled firm ripe peaches
4 teaspoons chopped fresh cilantro

Instructions

Combine honey and lime juice in small bowl, stirring with a whisk. Stir sour cream into honey mixture. Cover and chill until ready to serve.

Place tortillas flat on work surface. Sprinkle 3 tablespoons cheese over half of each tortilla. Top each tortilla with 1/4 cup chicken, 1/4 cup peaches and 1 teaspoon cilantro. Fold tortillas in half.

Heat large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron skillet. Cook 1 1/2 minutes on each side until tortillas are crisp and golden brown. Remove quesadillas from pan and set aside, keeping warm. Repeat procedure for remaining quesadillas.

Cut each quesadilla into wedges. Serve with honey - lime sauce.

http://bakedchicago.com/chicken-peach-quesadillas/

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Snacks & Candies

Grilled PB & Pear Sandwich

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Grilled PB & Pear Sandwich

Ingredients

crunchy peanut butter
2 slices sour dough bread
1 pear, sliced thinly
honey
butter

Instructions

Lightly butter one side of two slices of bread. Spread peanut butter on one slice of bread, then top with pear slices and drizzle with honey. Top with another slice of bread, butter side up. Grill in a skillet for 2 to 3 minutes per side, or until toasted golden. Slice and serve warm.

http://bakedchicago.com/grilled-pb-pear-sandwich/

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