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Developed by Ted Allen for the Grain Foods Foundation
Homemade Crispy Breaded Parmesan Chicken
For many Americans, chicken is the go-to protein. It's delicious, it's more affordable than many meats (especially when you buy the whole bird instead of pricey breasts), and, when you remove the skin, it's very low in fat. And I love to give it a crispy texture with homemade breadcrumbs made from toast for an extra crunch.
As a cook, I find it satisfying to utilize everything from the foods I buy, including days-old bread and the heels . Its "green", it's a money saver, and you can control how finely the crumbs are ground — bigger crumbs make for a thicker crust!
Tip: For the breadcrumb coating, there are endless ways to vary the flavor. I usually use fresh thyme and garlic, but paprika, Old Bay seasoning, cumin and chili powder also work well.
Ingredients:
1 whole chicken, cut into 8 pieces (around 4 pounds)
2 slices (or heels) sliced bread of choice
2 tablespoons Dijon or your favorite mustard
1 teaspoon light vinegar, such as white-wine or cider
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced finely, or 1/2 teaspoon garlic powder
1 tablespoon fresh rosemary or thyme, or 1 teaspoon dried
1 cup finely grated parmesan cheese
Cooking spray
Directions:
Preheat oven to 350.
Spray a baking sheet with cooking spray or line with parchment paper. Rinse chicken under cold running water and pat dry. For a lowfat version, remove skin and discard.
In a large bowl, whisk together Dijon, vinegar, salt, pepper, and egg. Add chicken pieces and toss to coat. Set aside.
Toast bread in toaster and allow to cool. In a food processor, mill bread into medium-fine crumbs. Stir together with garlic, herbs, and parmesan cheese. Dredge chicken pieces with breadcrumb mixture, making sure all pieces are completely coated, and place on baking sheet. Spray pieces lightly with cooking spray. Bake 50 minutes to an hour, until golden brown. Remove from oven and let rest a few minutes, then serve.
There is almost no easier dessert to make than bread pudding, and almost nothing more universally loved.
Ingredients:
1 loaf, sliced bread of choice
Butter
8 large eggs
3 and 1/2 cups whole milk
1 and 1/2 cups heavy cream
2 cups sugar
1 and 1/2 teaspoons vanilla extract
1 cup raisins
Directions:
Preheat oven to 350, and butter a 13-by-9-inch baking dish.
Spread butter on each slice of bread and cut into 1-inch cubes. Toss with raisins. Place in baking dish.
In a large bowl, lightly beat eggs. Add milk, cream, sugar, and vanilla. Pour over bread chunks until they're completely soaked.
Bake, uncovered, until golden-brown, about an hour and 15 minutes.
Couscous with Almonds and Dried Cranberries
Couscous, a pasta that's been milled to a medium grain, is one of my favorite side dishes. It's versatile and easy, and it's good served warm or as a room-temperature salad. Try these flavorings with Israeli couscous (a.k.a. pearl couscous) rice, or bulgar.
Ingredients:
1 and 1/2 cups couscous
2 cups low-sodium chicken stock
1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1/4 cup toasted almonds
1/4 cup dried cranberries
1/4 cup chopped fresh parsley
Directions:
In a medium pan bring chicken stock, salt, and olive oil to a boil. Remove from heat. Stir in couscous, almonds, and cherries, cover, and let stand five minutes. Add parsley, fluff with fork, and serve.
Ham and Brie Sandwich with Herb Mayo
Okay, I can't exactly lay claim to inventing the ham and cheese sandwich. But I can pass on what I think is an important concept for sandwich artists: it's about the sauce. Or, usually, the lack thereof.
Great sandwich makers know this, along with a few other things: the bread is the essential canvas for any sandwich, so start with top quality breads and then pile on the other ingredients - meats, cheeses, and veggies; layer ingredients to create good "mouth feel;" make sure there are moist elements, like tomatoes or roasted peppers and give it a great sauce. One really easy way to sauce a sandwich is to make an herbed mayonnaise; just add a tablespoon of chopped fresh rosemary, thyme, parsley, or tarragon to a cup of prepared mayonnaise, and you're the Earl of Sandwich.
Ingredients:
2 slices of bread of choice, toasted
1 tablespoon herb mayonnaise
1 tablespoon Dijon or your favorite mustard
Several slices of smoked ham
Several slices of brie or other cheese
1 leaf green or red lettuce
2 slices of tomato
Salt and pepper
Directions:
Spread the mayo on one bread slice, and the mustard on the other. Layer remaining ingredients on bread in the order indicated, salt and pepper to taste, place second slice of bread on top, cut on the diagonal, and serve.
Flavor uncooked oatmeal with honey, brown sugar, nuts, cocoa powder, cinnamon, fruit-the possibilities are endless , and the health benefits are too.
Ingredients:
2 cups uncooked oatmeal
3 and 1/2 cups water
1/2 cup chopped apple
1/3 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon salt
Directions:
In a medium saucepan bring water, apples, honey, cinnamon, and salt to a boil. Add oats and return to a boil. Reduce heat to medium and cook for about 5 minutes, stirring now and then. Serve, garnished with a few extra pieces of apple and a dusting of cinnamon.
