Coco Cooks http://www.coco-cooks.com Cook, Bake, Eat, Travel Wed, 18 Jan 2012 02:39:39 +0000 en hourly 1 http://wordpress.org/?v=3.3 New Year and New Way of Cooking… Farro with Turkey Kale Leeks Sun Dried Tomatoes http://www.coco-cooks.com/2012/01/new-year-and-new-way-of-cooking-farro-with-turkey-kale-leeks-sun-dried-tomatoes/ http://www.coco-cooks.com/2012/01/new-year-and-new-way-of-cooking-farro-with-turkey-kale-leeks-sun-dried-tomatoes/#comments Wed, 18 Jan 2012 02:39:39 +0000 Courtney http://www.coco-cooks.com/?p=2044 Post image for New Year and New Way of Cooking… Farro with Turkey Kale Leeks Sun Dried Tomatoes



So I did it! For a while I’ve been eying the newly svelte Jennifer Hudson pitching for Weight Watchers. I resisted.I hate counting calories and points just seemed so complicated.  I mean I love food and I love to cook. Therefore I hate diets.A few years ago I tried a home delivery service and the food was awful. I didn’t want to go on some other well-known programs because I hate processed foods. Weight Watchers seemed to be the only solution, where I could cook and have fun developing recipes. Most of you know I’m pretty much an open book and will share my joys and sorrows . Not being ashamed of the fact of what  I was doing, I was surprised when many of my friends contacted be both publicly and off-line that they have had tremendous success with Weight Watchers. One food blogger friend revealed to me she lost 100 lbs in a year. All the success stories I heard motivated me more , as this seemed actually doable, and without depriving myself of anything.

So naturally I’m cutting back on fat, not entirely, as I believe fat carries flavor, but healthy fats and in moderation.I’m playing around with adding bulk and volume to my foods off the Power Foods list ( foods low in points that give you more fuel throughout the day). When I’m hungry mid day I reach for a banana, which surprisingly has zero points to satisfy both that sweet and creamy texture urge. So far so good, and on week 3 , I have lost over  5 lbs. The second week was challenging as we had several social functions with great food and alcohol, but I was able to indulge in moderation. Thank goodness for my Iphone app, where I plug-in foods and receive their values. Who knew a Screwdriver is the cocktail with the lowest points?

Sometimes I post some recipes to the community pages. The Farro with Turkey Kale and Sun dried Tomatoes was a very successful one that both Certain Someone and I enjoyed. I actually tea smoked my own turkey breast to use for the week and throw  it into several recipes. The smoking adding a depth of flavor. For this recipe you can use regular roasted , cooked turkey breast.

Farro with Turkey Kale Leeks sun-dried Tomatoes
Print
Recipe type: entree
Author: coco cooks
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
A hearty filling stir fry with the grain of Farro.
Ingredients
  • 1 pound(s) cooked turkey breast
  • 1 cup(s) cooked leek(s)
  • 1 cup(s) Kale
  • 2 cup(s) sun-dried tomatoes (without oil)
  • 2 cup(s) cooked farro
  • 1 tsp sea salt
  • 1 tsp black pepper
Instructions
  1. Boil Farro to package instructions and reserve
  2. Drain Julienne your Kale.
  3. Weigh and chop your turkey breast, tomatoes.
  4. In a non stick pan spray your non stick cooking oil.
  5. Add your leeks and kale and stir fry for a few minutes on med high
  6. Add your tomatoes and continue to stir and cook over med high heat.
  7. Vegetables should start to caramelize a bit.
  8. Add the turkey. Continue to cook.
  9. Lastly add the cooked Farro and stir fry for a few more minutes .
  10. Season with salt and pepper to taste.
Notes

9 Weight Watcher points

The winner of the Creminelli giveaway  is Jen from  The Whole Kitchen. Congratulations Jen!

 

]]> http://www.coco-cooks.com/2012/01/new-year-and-new-way-of-cooking-farro-with-turkey-kale-leeks-sun-dried-tomatoes/feed/ 6 Baked Pineapple Upside Down Doughnuts for the Sunny Side of Life http://www.coco-cooks.com/2012/01/baked-pineapple-upside-down-doughnuts-for-the-sunny-side-of-life/ http://www.coco-cooks.com/2012/01/baked-pineapple-upside-down-doughnuts-for-the-sunny-side-of-life/#comments Mon, 02 Jan 2012 20:43:10 +0000 Courtney http://www.coco-cooks.com/?p=2038 Post image for Baked Pineapple Upside Down Doughnuts for the Sunny Side of Life



Well a New Year, 2012 , is upon us! Life has been good,but at times trying this past year. All in all 2011 forced change for the good. I can say I’m a sweeter peaceful place than I was previous years. The money may be slightly  less, but the happiness is there, and I no longer feel my creativity is being stifled.I’m with people that value my work, talent  and contributions. I’m blossoming. It’s the best feeling to have clients call you and want to pay for your food ans services. As things like universal laws take hold , naturally  there is always some wrench thrown at you to see if you will halt in progress and determination. As I type this I’m waiting for the glass repair people to come for the second time in two weeks to replace a busted window on my new car ( which I purchased for the new job and catering gigs). The pathetic hoodlums can try all they want.I will continue  dust myself off and pick myself up. In the meantime their misdeeds allow me to share with  you a recipe that’s full of happiness and sunshine, while I wait for the repair guys. See… making sunshine out of darkness.

The other day at work I came across a doughnut pan by accident.It was fate. I had seen them but never put it on my list. Now that we will moving soon to a bigger place with tons of pantry space, I justified the purchase and got it. Certain Someone is moving us to the North Side. The next few months will be busy. Anyway I played around cake doughnuts recipes, but really wanted a yeast recipe that could be baked. I was led here and decided to use this , but baked. In hind site I see this idea of baked pineapple upside down doughnut would probably be amazing in a cake doughnut version. But for now ,we are going with the yeast version. I love this concoction because it’s not really overly sweet. The pineapple is finished with a torch for optimal caramelizing. With the yeast doughnut, the pineapple sits more atop the fully doughnut, whereas with the cake version, I believe the pineapple would have sank in more and imbedded itself.

Have you entered my giveaway for a Artisan Basket from Creminelli? What are you waiting for?

Baked Pineapple Upside Down Doughnuts
Print
Recipe type: dessert
Author: Coco Cooks
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
Serves: 12
A baked yeast doughnut with pineapple
Ingredients
  • For Topping
  • 1 stick unsalted butter melted
  • 1 1/2 cups light brown sugar
  • 24 pineapple rings
  • For dough
  • 1 1/2 cups milk
  • 1/3 cup of shortening or butter
  • 3 tablespoons of SAF instant yeast
  • 1/3 cup warm water
  • 1/4 cup sugar
  • 2 large eggs beaten
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly grated nutmeg
  • 2 3/4 cups all purpose flour ( may need to add a tad more if dough is really sticky).Should not exceed 3 cups.
Instructions
  1. Warm milk in a sauce pan . Add the shortening and warm until melted.Set aside and let cool.
  2. In a stand mixer, add warm water and sprinkle yeast over it. Let stand for several minutes until yeast is dissolved.
  3. When milk shortening mixture is cool enough add to stand mixer, along with salt, eggs, sugar, nutmeg, and half the amount of flour initially.
  4. Mix completely with a paddle attachment until all is incorporated. Scrape sides down to aid in mixing. Mix for a few minutes.
  5. Add the rest of flour to wet mixture and continue to beat with paddle.
  6. Change attachment to the dough hook and mix until all comes together and pulls away from side of bowl. Knead for a few minutes until smooth.
  7. Finish kneading by hand .
  8. Place dough in a lightly oiled bowl. Cover with plastic wrap and let rise until doubled.
  9. Preheat oven to 475.
  10. Prep your doughnut pan with a generous drizzle of melted butter to coat bottom of each well .
  11. Sprinkle some brown sugar on top of the melted butter. The brown sugar should get absorbed by the butter.
  12. Place a pineapple ring on top of butter and sugar.
  13. Roll out pieces of dough to about a 1/2 inch thickness.
  14. Take a drinking glass and cut out a circle.
  15. Take a shot glass and cut out the center.
  16. Reincorporate scraps bake into dough and continue.
  17. Cut out 6 doughnuts in total for first round of baking and placed atop the pineapple, butter and brown sugar.
  18. Refrigerate unused dough until the next round to slow the rising.
  19. Cover the doughnuts for about 20 minuted and let rise again.
  20. Place in oven and lower heat to 450.
  21. Cook for 8-10 minutes until golden and risen in size. Dough should spring back when touched.
  22. Carefully turn over onto a sheet pan .
  23. Take a blow torch and caramelize the pineapple tops. The sugar syrup will reabsorb back into the doughnut.
  24. Repeat process with rest of dough. No need to clean up the baking pan , just continue to add the butter, brown sugar , pineapple and repeat.
Notes

Dough recipe adapted from Alton Brown.
Makes slightly over dozen. There may be some leftover dough.
Special Equipment needed.
1) doughnut pan
2) drinking and shot glasses
3) blow torch.

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I remember a  few years ago I entered a Twitter discussion with Divina Cucina on various ethnic culinary New Years traditions. Its interesting the similarities  and differences that can be found between a African American soul food and Italian fare. I grew up eating the mandatory southern influenced   black eye peas and greens to bring in wealth for the new year. The Italians celebrate with a gelatinous  fatty salami that is slow cooked and lentils, which represent coins.

So boy was I happy when a representative from Creminelli asked me if I was interested in sampling some of their products. A little back story here, earlier in the year I had the fortune to actually meet the owner Cristiano Creminelli at a intimate tasting of his products in a  local wine bar. It was very personal and the table got to hear his story of how his family , produced cured meats since the 1600′s in Italy. Cristiano ended up in Utah  to spread the wealth of his family’s knowledge and artistry to the American consumer. I  felt bad I didn’t write up a post that evening. I was late , my pictures were  bad, and the daily grind just overwhelmed me. Now I have a chance to do the brand justice ! I received some wild boar Mortadella and the Cotechiono in the mail to try.

So for the New Year I want to share a recipe and give you a chance to sample the amazing artisan products from Creminelli for the US market.  Now normally Cotechino is slow cooked for hours, but the Creminelli brand only requires 20 minutes of poaching in its plastic pouch.

Cotechino and Lentils from Creminelli for the New Year
Print
Recipe type: Entree
Author: Coco Cooks
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 4
An Italian New Year’s dish of a boiled salami and lentils
Ingredients
  • 1 8 oz bag of lentils
  • 1 small onion diced
  • 1 tablespoon duck or chicken fat
  • 2-3 cloves garlic minced
  • Bay Leaf
  • 2 cups or water or stock
  • salt and pepper to taste
  • 1 Creminelli Cotechino
Instructions
  1. Cook the Cotechino according to the instructions. It should be boiled for 30 minutes in its plastic pouch and set aside until ready to plate.
  2. In a skillet heat the duck fat.
  3. Add the diced onion, garlic, bay leaf . Saute until softened.
  4. Add the dry lentils and stir to coat with the fat and minced onion, garlic.
  5. Add the liquid and bring to a simmer. Cover.
  6. Cook until tender about 30 minutes. Add more liquid if necessary.
  7. Remove the Cotechino from it’s plastic pouch and remove the casing.
  8. Slice and place on the platter of lentils.
  9. Serve warm with mustard.
Notes

I did not pre soak my lentils as there is no need to. Many recipes call for the lentils to be soaked for 24 hours. Lentils really don’t require soaking and cook very fast.

 

I will be giving away a Gourmet Artisan Salami Mix from Creminelli. Just leave a comment  sharing your culinary  New Years traditions and spread the word  and follow me via twitter as well. If you already follow me that’s great too! Just  Tweet  ” I just entered to win a Salami Mix from @glamah & @creminelli “  and post the link for a chance at a second entry and leave a separate comment below. Each comment counts as one separate entry( the New Years tradition and the tweet).

  • This giveaway is only open to US residents.
  • The winner will be chosen randomly .
  • The salami mix will be shipped by Creminelli and will consist of  Barolo, Tartufo and Wild Boar salami (1.5 lbs) a $45 value. One basket per giveaway.
  • No shipping to PO Boxes or overseas due to the sensitive nature of the products.

To all my readers Certain Someone and I would like to wish you a  blessed New Year full of light and peace. Thank you for reading Coco Cooks throughout the years.

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