Turkey Gravy - Made Ahead of Time, Mostly
Turkey Stock -
5 pounds turkey wings
1 turkey neck
2 tablespoons vegetable oil or Olive Oil
1 red onion, cut into chunks
3 carrots
2 celery stalks
10 Peppercorns, whole (Tellicherry)
3-5 Bay leaves
3-5 stalks of Fresh Thyme
Preheat oven to 450°. Spread turkey wings, turkey neck and onion in a large heavy roasting pan which has sides. Lightly coat the turkey wings with oil; roast until browned, about 1 hour. Flip half way through.
Once the turkey wings are cool enough to handle, tear the skin and meat from the bones. Place all of the turkey, skin and bones, along with the roasted onion in a heavy pan with 8 cups of water.Place the carrot, celery, peppercorns, bay leaf and thyme in the pan.
Now, back to the pan which was used for the roasting. If there is an excess of fat, pout it off. (Mine did not have this issue.) Place the roasting pan on the stove top, pour in two cups of water and bring it to a simmer. After simmering for about 5 minutes, carefully hold the pan and scrap the bottom of the pan with a wooden spoon in order to remove the caramelized bits on the pan. Once this process is complete, pour this mixture in the pan with the turkey, veggies, water and herbs.
Bring to a boil, reduce heat to medium-low, and simmer uncovered, skimming surface occasionally, for 3-4 hours. The goal here is to reduce the stock to 6 cups, intensifying the flavor.
Let the broth cool and then strain it. This stock can be kept for up to 3 day in the fridge, or frozen.Strain into another pot; boil until reduced to 2 quarts, about 30 minutes longer.
Turkey Gravy -
4 TBL unsalted butter or turkey fat
4 TBL all-purpose flour
6 cups turkey stock, warm
2 tablespoons Madeira (optional)
Kosher salt
(Optional Add-In, as suggested by Bon Appetit Magazine)
For every 6 cups of Turkey gravy, add:
1 1/2 cups Dry White Wine that has been heated and reduced to 1 cup.
or
1 1/2 tsp. Worcestershire Sauce & 1 tsp. Soy Sauce
or
1 cup + 2 Tsp. Apple Cider (simmer for 5 minutes before adding to the gravy.)
Melt butter or turkey fat in a large heavy saucepan over medium heat. Whisk in flour and cook, whisking, for 1 minute. The roux will become smooth and golden brown. Keep whisking! Within 2–3 minutes it will be the color of caramel or café au lait. Gradually whisk in the warm turkey stock, bring to a boil, then lower the heat so the gravy's at a bare simmer. Add Maderia (if using) during the last few minutes before adding the turkey pan drippings. Season with kosher salt and serve. Or keep the gravy warm until the turkey is finished and take it one step further... Transfer your turkey to a cutting board and strain the drippings from the pan into a measuring cup. Skim the fat; add enough water to measure 1-2 cups. Place the pan across two burners set on medium-high heat. Add the drippings mixture and deglaze the pan, stirring and scraping up any browned bits with a wooden spoon. Strain into the gravy; simmer until slightly thickened, 10 minutes. Season to taste with salt and serve.
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Apple and Sausage Stuffing
via: Handle the Heat Blog
YIELD: 8-10 servings
2 tablespoons vegetable oil
1 pound spicy pork bulk sausage
1 cup diced celery
1 cup diced onion
1 cup diced peeled and cored Granny Smith apples
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
2 teaspoons minced fresh sage
1 bay leaf
1 (1-pound) loaf French bread, cut into 1-inch cubes (with crusts)
1 cup whole milk
1 cup low-sodium chicken broth
4 tablespoons unsalted butter, melted
Salt and freshly ground black pepper
3 large eggs, beaten to blend
Heat the oil in a large heavy skillet over medium heat. Add the sausage and saute, breaking up into pieces, until browned and cooked through, about 8 minutes. Use a slotted spoon to remove the sausage to a large bowl. Add the celery, onion, apple, garlic, parsley, sage, and bay leaf to the skillet and saute until the vegetables are soft, about 5 minutes. Discard the bay leaf. Add the vegetable mixture to the sausage in the large bowl. Can be made 1 day ahead of time, cover and refrigerate. Reheat to lukewarm before using.
Preheat the oven to 350°F. Butter a 13x9x2-inch glass baking dish. Add the bread to the sausage mixture. Whisk the milk, broth, and butter in a large measuring glass or small bowl to combine. Add to the stuffing and season to taste with salt and pepper. Mix in the eggs then transfer mixture to the prepared baking dish. Bake uncovered for about 50 minutes, until cooked through and browned.
From Bon Appetit
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Balsamic Glazed Brussels Sprouts with Bacon and Onion
via: Jelly Toast Blog
Serves 6-8
Ingredients:
2 lbs Brussels sprouts, trimmed and cut in half
2 small red onions, sliced
5 cloves of garlic, coarsely chopped
4 strips of bacon, finely chopped
2 Tablespoons of Extra Virgin Olive Oil
Coarse salt and fresh cracked pepper to taste
(1/2 cup Pecans, finely chopped)
2-4 Tablespoons of good quality, aged balsamic vinegar (if you don’t have a good quality aged vinegar, you can boil regular balsamic vinegar in a small saucepan, and reduce it until it becomes syrupy)
Directions:
Preheat oven to 400°.
On a rimmed baking sheet, toss together Brussels sprouts, onions, garlic and bacon. Drizzle with olive oil and sprinkle with salt and pepper to taste. Toss to coat. Spread veggies into a single layer.
Bake for 20-25 minutes, tossing once halfway through cooking. Veggies should be tender and golden at the edges, and bacon should be cooked through.
Remove from oven, drizzle with balsamic vinegar (and pecans). Toss to coat and serve!
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Brown Sugar, Citrus and Salt Brine
adapted from a recipe from Goodlife Eats Blog
For a 16 - 20 lb. Turkey:
1 cup kosher salt
1 1/2 cups brown sugar
1 tablespoon whole peppercorns
1 teaspoon whole allspice berries
4 bay leaves
5 stems fresh thyme
3 stems fresh sage
2 tablespoons fresh rosemary leaves
1/4 cup loosely packed parsley (stems ok)
3 Oranges or Tangerines
3 Lemons
10 Garlic Cloves, crushed
peel of 3 tangerines or oranges (optional)
1 gallon boiling water
8 pounds ice cubes
Combine the salt, brown sugar, peppercorns, allspice berries, bay leaves, thyme, sage, rosemary, parsley, garlic, and tangerine peel together in a large stock pot. Add 1 gallon of water. Bring the mixture to a rolling boil, remove from heat.
After removing from heat, steep the mixture for 45 minutes. Then, add in enough ice to bring the brine amount up to 2 gallons (2 gallons = 32 cups). This is very important otherwise you will have an incredibly salty turkey.
For smaller stock pots, you may have to allow the brine to cool and add the additional amount when pouring the brine into the bag in the following step.
Place the turkey in a large zip-top bag. I recommend the Ziploc Big Bags (size large). Put the bagged turkey in a clean cooler. Pour the brine over the turkey, in the bag, making sure the breasts are fully submerged. Zip the bag closed. Place the cooler in a cool place, such as your garage or, and allow the turkey to soak in the cold brine for 12-24 hours.
Use gel ice packs or bagged ice around the zipped bag inside the cooler, if necessary, to keep the brine below 40°F. (Adding more ice directly to the brine would only dilute it.)
Alternatively, if you have room in your refrigerator, you may place the bagged turkey in a large foil tray rather than a cooler and store it on the fridge shelf.
After the brining process, transfer the turkey to a roasting pan and discard the brine. Roast according to your preferred method.
Note: For a smaller turkey you may make less brine; however, be careful to do so with the original proportions of ingredient still intact. Too much salt will leave you with an incredibly salty turkey. Also, birds less than 10 pounds will likely not need to soak for the full 24 hours to achieve the desired results.
Tuesday, November 20, 2012
Sunday, August 19, 2012
Mediterranean Chicken Soup with Olives
I really like soup and I find that it is an easy way to get my veggies. Plus, I tend to make low fat soups. Here's an adapted recipe I made for lunch this week:
Mediterranean Chicken Soup with Olives and Vegetables
6 to 8 servings
4 boneless chicken breasts, cubed
Ground black pepper
1 tablespoon olive oil
1 medium onion, peeled and finely chopped (I used 2 small red onions)
1 1/2 cup of baby carrots, diced
1 1/2 cup Broccoli florets cut into small pieces
3 medium cloves garlic, minced
1 1/2 teaspoons paprika (Next time I will use 1.5 tea.)
1 teaspoon ground cumin
1-½ teaspoons dried Herbes de Provence or dried basil, crushed; divided
4 cups reduced-sodium chicken broth
1 can Artichoke Hearts, quarter (This was not part of the original recipe)
1 large bunch of Kale, leafy sections removed from the stem and torn into small pieces
Optional: 1 teaspoon saffron threads, crushed (omitted)
1 tablespoon finely chopped preserved lemon or chopped lemon zest
1 cup pitted olives, preferably a mixture of green and black, chopped
Salt to taste (omitted)
1. Saute the chicken n a 6-quart pot heat 1 tablespoon olive oil over medium heat. Brown well on all sides.(The browning gives the soup a rich color and flavor.)
2. Saute the onion until translucent stirring occasionally. Add carrot and garlic; continue cooking 4 minutes. Add paprika, cumin and 1 teaspoon of the herb, stirring 1 minute.
3. Stir broth or water, remaining vegatbles and crumbled saffron into the pot. Bring to the boil. Add chicken, stirring well. Cover, reduce the heat and simmer 20 minutes or until chicken is just cooked through.
4. Remove soup from heat. Add remaining ½ teaspoon dried herb, and olives. Simmer 5 minutes. Taste and adjust seasonings with salt and pepper if needed.
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Chicken Fried Rice
via: The Feed Zone Cookbook from Skratch Labs
This recipe is exactly as Allen presented it to his class in the third grade and exactly as he serves it to athletes at training camps, races, or impromptu dinners at his place in Boulder, Colorado. At the 2010 Tour de France, this was Lance Armstrong’s favorite post-race dish.
1 tablespoon minced garlic (about 2 cloves)
2–3 green onions, diced
or thinly sliced
3 eggs
2 tablespoons low-sodium soy sauce
2 cups cooked rice
1 cup boneless chicken thighs (2–3 pieces)
1 cup frozen peas and corn
OPTIONAL ADDITIONS
Sriracha sauce
sesame oil
1 Bring a lightly oiled sauté pan to mediumhigh heat. Add the garlic and green onions
and sauté for about 1 minute.
2 In a small bowl, beat the eggs and soy sauce vigorously and pour into the hot pan. The pan should be hot enough to cause the eggs to fluff. Stir the eggs to cook them quickly.
3 Add the rice and cooked chicken thighs and fry the mixture for 5–6 minutes.
4 Add the peas and corn and cook until the vegetables heat through and are vibrant
in color. Season to taste with salt, Sriracha sauce, and additional soy sauce or sesame oil.
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Melon Cucumber Smoothie
via:Dash of East blog
1 cup honeydew melon, cut into small pieces
1/2 cup garden cucumber, peeled, seeded and diced
1/2 teaspoon lemon juice
1/4 cup plain yogurt (I used coconut milk)
1 tablespoon agave
3-4 ice cubes
Blend all ingredients in a blender.
Pour into a glass and enjoy!
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Friday, August 17, 2012
Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce
Pan Seared Honey Glazed Salmon with Browned Butter Lime Sauce
Yields 4 servings
via: Cooking Classy Blog
4 (6 oz) salmon fillets, rested at room temperature 20 minutes
8 tsp flour, divided
2 Tbsp honey, divided
zest of 1 - 2 limes (I like it with a generous amount so in my opinion 2)
2 Tbsp extra virgin olive oil
1 recipe Browned Butter Lime Sauce, recipe follows
Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
*note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I'd recommend just scraping it up with a spatula and adding it to the salmon once it's in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I'd just say don't waste any of that delicious coating.
Browned Butter Lime Sauce
Ingredients:
6 Tbsp salted butter, diced
3 Tbsp fresh lime juice
1 clove garlic, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade (for a step by step tutorial on how to brown butter see link here, although I would recommend not to stir constantly rather swirl pan occasionally). Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).
I
Yields 4 servings
via: Cooking Classy Blog
4 (6 oz) salmon fillets, rested at room temperature 20 minutes
8 tsp flour, divided
2 Tbsp honey, divided
zest of 1 - 2 limes (I like it with a generous amount so in my opinion 2)
2 Tbsp extra virgin olive oil
1 recipe Browned Butter Lime Sauce, recipe follows
Working in batches of two salmon fillets at a time (or using two skillets, because you don't want to overcrowd the salmon when cooking it on the stove-top so it cooks more evenly), place salmon fillets on a cutting board or plate and sprinkle 1 tsp flour over each side of the salmon fillets and spread flour to evenly coat. Evenly drizzle 3/4 tsp honey over each side of the flour coated salmon fillets.* Drizzle 1 Tbsp olive oil into a 10 inch non-stick skillet, swirl pan to evenly coat bottom and heat over medium heat. Once oil it hot, carefully place salmon ) in pan and cook over medium heat, 3-5 minutes per side until salmon has cooked through and bottom has nicely browned. Plate salmon immediately, drizzle each fillet with 1 1/2 - 2 Tbsp Browned Butter Lime Sauce and sprinkle with lime zest. Serve warm.
*note that once you remove the salmon from the plate some of the flour and honey coating will stick to the plate so I'd recommend just scraping it up with a spatula and adding it to the salmon once it's in the pan, alternately you could just coat one side with the flour and honey then after adding it to the pan you can coat the top side with flour and honey. Either way works I'd just say don't waste any of that delicious coating.
Browned Butter Lime Sauce
Ingredients:
6 Tbsp salted butter, diced
3 Tbsp fresh lime juice
1 clove garlic, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
Place butter in a small (light colored) saucepan. Cook over medium heat, swirling pan occasionally, until butter is fragrant and has turned a tan shade (for a step by step tutorial on how to brown butter see link here, although I would recommend not to stir constantly rather swirl pan occasionally). Remove from heat and add browned butter along with lime juice, garlic, salt and pepper to a blender. Blend on low speed for 30 seconds to 1 minute until well blended. Pour sauce into a small glass dish (note: whisk butter mixture with a fork before pouring onto salmon as it will separate, rewarm if needed).
I
Friday, July 13, 2012
Spiced Salmon with Mango Salsa and Zucchini Tart
Caribbean Jerk Salmon Bowl with Mango Salsa
via: Pinch of Yum blog
time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 4
1 lb. wild caught salmon filet with skin (in one or several pieces)
1 teaspoon oil
1 1/2 teaspoon cumin
1/2 teaspoon curry
1/2 teaspoon chili powder
1/2 teaspoon allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon cinnamon
pinch of sea salt
2 cups cooked white rice
1 12 ounce can black beans, rinsed and drained
2 mangoes, peeled and diced
1/2 large red onion, diced
1 bunch fresh cilantro, chopped
1 squeeze lime juice
1 avocado (optional)
Stir the spices together. Rub over salmon filets (on the meat and also the skin if you want). Sprinkle with sea salt.
Heat the oil in a skillet over medium high heat. Add salmon, starting skin side down, and cook for 3-5 minutes. Add more oil as necessary to prevent from sticking. Flip the salmon and cook another 3-5 minutes on the meat side. The salmon will start to get a brown crust on the outside from the spices.
When salmon is mostly cooked, pull off the skin, leaving just the pieces of meat in the skillet. Break up into smallish pieces and leave on heat until completely cooked through (not translucent). Once the pieces are cooked, remove from heat – salmon dries out quickly if you overcook it.
Combine mangoes, red onion, cilantro, lime juice, and avocado in a small bowl and stir until combined. Season with sea salt.
Stir together rice and beans and season with several pinches of salt, adding a tablespoon water if necessary.
Divide between bowls, layering the rice and beans, salmon, and salsa into each bowl.
Notes
The reason I take the skin off is because I never have good luck cooking whole salmon filets and it allows me to make sure all of the fish is cooked through. Also, it makes for great texture in the bowl!
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Zucchini Tart
via: Kitchen Konfidence blog
Crust adapted from 101 Cookbooks, filling adapted from Saveur.
(I made this without the crust due to our avoiding gluten, but I've included it here for those who would like to try it.)
Cornmeal Tart Crust:
2 ¼ cups all-purpose flour
1 cup whole wheat flour
scant 1 cup medium coarse corn meal
¾ teaspoon fine grain salt
1 ¼ cups cold unsalted butter, cut in cubes
1 large egg yolk
¼ cup – ¾ cup cold water
Zucchini, Ricotta, Feta Cheese Filling:
4 – 5 medium zucchini, trimmed (about 2 ½ lbs.)*
2 tablespoons butter plus 1 tablespoon melted butter
3 shallots, finely chopped
10 cherry tomatoes, finely chopped, drained of excess moisture
1 cup crumbled feta cheese
½ cup ricotta
2 tablespoons chopped dill (or to taste)
Kosher salt
Freshly ground black pepper
1 egg, lightly beaten
Begin with the cornmeal tart crust. Combine flours, cornmeal and salt in a food processor and pulse to combine. Add cold butter cubes and continue to pulse until the butter is coarsely mixed in (stop pulsing when the mixture forms bits roughly the size of peas). Pulse in the egg yolk and ¼ cup of water. Trickle in more water if needed, just until the dough comes together. Turn the dough out onto a floured surface and form a ball. Divide the dough into two equal pieces, shape each into a ball, press into a flat disk and wrap in plastic. Chill for at least an hour.
Preheat oven to 350°F. Place one rack in the middle of the oven.
Once the dough is chilled, place one of the disks on a lightly floured surface (I used a Silpat). and roll out until the dough is large enough to line your tart pan. You can also lightly flour your rolling pin if you find the dough is sticking. Try to complete this process quickly since the dough is easier to work with when it is cold. Transfer the dough to the pan. Working your way from the center out, press the dough along the bottom of the pan, then to the edges and finish with the sides. Trim any excess dough. Keep the scraps handy to patch any tears. Place the pan in the refrigerator and chill for 30 minutes.
Take the pan out of the refrigerator and pierce the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights. Place the circular tart pan on a rimmed baking sheet and bake for 25 minutes. Remove the pie weights and finish baking for another 5 minutes or until the crust is just barely starting to brown. Remove from the oven and let cool completely.
To make the filling, start by grating one of the zucchini into a large bowl (use the large holes of a box grater). Add 1 tablespoon of salt, toss well and let sit for 30 minutes. This will draw all of the moisture out of the zucchini. Transfer to a clean kitchen towel and wring out thoroughly.
During this 30 minute period, slice remaining zucchini into rounds with a mandolin (to ensure even slices). Blanch slices in a large pot of salted, boiling water for 1 minute. You will need to do this in several batches. Drain and transfer to a paper towel-lined baking sheet.
Heat 2 tablespoons of butter in a large skillet over medium heat, add shallots and cook until soft (about 5 minutes). Add drained, grated zucchini and cook until just beginning to brown (about 6 minutes). Transfer to a large bowl and let cool.
Stir tomatoes, ricotta, half of the feta cheese and dill into the zucchini-shallot mixture. Season with salt and pepper to taste. Stir in the egg and spread the mixture evenly onto the cornmeal crust. Arrange zucchini rounds on top (get creative here!). Bake for 15 minutes, then brush the top with 1 tablespoon of melted butter. Continue to bake for another 10 minutes. Let cool slightly and finish with a sprinkling of feta cheese over top.
Serves 4 – 8 based on if this a side dish or main course.
Tuesday, July 10, 2012
The Original Empanada with a few changes, of course
Angelita's Empanada
via: Wall Street Journal, July 6, 2012
Serves: 6-8
FOR THE PASTRY (I did not make the pastry. I served it on crackers)
1 large Egg
1 teaspoon Baking Soda
½ cup Olive Oil
½ cup Dry White Wine or Hard Cider
½ teaspoon Salt
About 2¼ cups all-purpose Flour
1 Egg, separated
FOR THE FILLING
1 large Onion, chopped
1 Red Bell Pepper, cored, seeded and cut into small pieces (I did not have this)
2 tablespoons Olive Oil
1 (14-ounce) can chopped Tomatoes (I used halved fresh grape tomatoes instead)
1 teaspoon Sugar
Salt, to taste (omitted)
About 14 ounces canned Tuna in oil, drained and flaked
20-24 black olives, such as Kalamata, pitted and chopped (I used sliced black olives)
3 TBL Capers, drained
20 Green Olives with Pimentos, chopped
2 hard-boiled eggs, chopped
1. Preheat oven to 350 degrees. Make the pastry: Beat egg lightly with a fork in a large bowl. Beat in baking soda, oil, wine and salt. Gradually work in enough flour to make a soft, malleable dough, stirring it in with a fork to begin with, then working it in with your hands. Roll dough into a ball, wrap it in plastic wrap and let it rest at room temperature for an hour.
2. For the filling, fry onion and bell pepper in oil in a large skillet, stirring often, until soft. Add tomatoes, sugar and a little salt and cook over medium heat until sauce is jammy, about 15 minutes. Stir in tuna, olives and chopped eggs.
3. Grease a pie pan about 11 inches in diameter with oil. Divide dough into 2 pieces, one slightly less than twice as big as the other. Roll out the larger piece (keep the remaining dough in plastic wrap) on a smooth work surface—do not flour the surface or the rolling pin; the dough will not stick, because it is oil-based. Roll it out so that it is large enough to come over the edges of the pan, and carefully transfer dough to the pan by rolling it up onto the rolling pin, then unrolling it gently into the pan. Without stretching the dough, ease it into the corners. Trim the edges to a ½-inch border. Lightly beat egg white, and brush it all over the dough. Bake 10 minutes, then let cool.
4. Spread filling evenly in pie shell. Roll out remaining dough to a large circle and lay it carefully on top of filling so that it covers the edges of the bottom crust. Brush with egg yolk mixed with 1 teaspoon water. Bake until crust is lightly browned, 35-40 minutes. It is good hot or cold.
—From Ms. Roden's "The Food of Spain" (Ecco, 2001)
via: Wall Street Journal, July 6, 2012
Serves: 6-8
FOR THE PASTRY (I did not make the pastry. I served it on crackers)
1 large Egg
1 teaspoon Baking Soda
½ cup Olive Oil
½ cup Dry White Wine or Hard Cider
½ teaspoon Salt
About 2¼ cups all-purpose Flour
1 Egg, separated
FOR THE FILLING
1 large Onion, chopped
1 Red Bell Pepper, cored, seeded and cut into small pieces (I did not have this)
2 tablespoons Olive Oil
1 (14-ounce) can chopped Tomatoes (I used halved fresh grape tomatoes instead)
1 teaspoon Sugar
Salt, to taste (omitted)
About 14 ounces canned Tuna in oil, drained and flaked
20-24 black olives, such as Kalamata, pitted and chopped (I used sliced black olives)
3 TBL Capers, drained
20 Green Olives with Pimentos, chopped
2 hard-boiled eggs, chopped
1. Preheat oven to 350 degrees. Make the pastry: Beat egg lightly with a fork in a large bowl. Beat in baking soda, oil, wine and salt. Gradually work in enough flour to make a soft, malleable dough, stirring it in with a fork to begin with, then working it in with your hands. Roll dough into a ball, wrap it in plastic wrap and let it rest at room temperature for an hour.
2. For the filling, fry onion and bell pepper in oil in a large skillet, stirring often, until soft. Add tomatoes, sugar and a little salt and cook over medium heat until sauce is jammy, about 15 minutes. Stir in tuna, olives and chopped eggs.
3. Grease a pie pan about 11 inches in diameter with oil. Divide dough into 2 pieces, one slightly less than twice as big as the other. Roll out the larger piece (keep the remaining dough in plastic wrap) on a smooth work surface—do not flour the surface or the rolling pin; the dough will not stick, because it is oil-based. Roll it out so that it is large enough to come over the edges of the pan, and carefully transfer dough to the pan by rolling it up onto the rolling pin, then unrolling it gently into the pan. Without stretching the dough, ease it into the corners. Trim the edges to a ½-inch border. Lightly beat egg white, and brush it all over the dough. Bake 10 minutes, then let cool.
4. Spread filling evenly in pie shell. Roll out remaining dough to a large circle and lay it carefully on top of filling so that it covers the edges of the bottom crust. Brush with egg yolk mixed with 1 teaspoon water. Bake until crust is lightly browned, 35-40 minutes. It is good hot or cold.
—From Ms. Roden's "The Food of Spain" (Ecco, 2001)
Monday, July 9, 2012
Banana French Toast Muffins with Walnuts
Banana French Toast Muffins with Walnuts
via: Fast Paleo
2 1/4 cups Almond Flour
1/4 tsp Sea Salt (I did not use salt)
1/2 tsp Baking Soda
1 tbsp Cinnamon
1 tsp Nutmeg
2 ripe Bananas
2 tsp Vanilla Extract
3 tbsp Ghee, softened (clarified butter, coconut oil will work in a pinch)
3 Eggs
(3/4 cup Walnuts, chopped * My addition)
For the topping -
1 tbsp Ghee melted
2 tbsp Cinnamon
1 tsp Vanilla
-Preheat oven to 350 F.
-In a large bowl, add almond flour, salt, baking soda, cinnamon, and nutmeg. Mix well and set aside.
-In a separate bowl, mash the bananas. Add vanilla, softened ghee and eggs into bowl with bananas. Whisk until large clumps disappear and mixture is mostly smooth.
-Pour wet ingredients into bowl with dry ingredients and mix well. Add in the chopped walnuts and mix to incorporate.
-Line a muffin tin with liners. I also spray the liners just for a little extra insurance that the muffins won’t stick.
-Pour about 1/4 cup of the batter into each tin until they are all evenly filled. Each tin should be about 3/4 full.
-For the topping, mix melted butter, vanilla and cinnamon in a small bowl. Using a spoon, drizzle about a teaspoon of the topping onto each muffin.
-Pop the muffins into the oven for 20-25 minutes (until a toothpick entered into center of the muffin comes out clean).
via: Fast Paleo
2 1/4 cups Almond Flour
1/4 tsp Sea Salt (I did not use salt)
1/2 tsp Baking Soda
1 tbsp Cinnamon
1 tsp Nutmeg
2 ripe Bananas
2 tsp Vanilla Extract
3 tbsp Ghee, softened (clarified butter, coconut oil will work in a pinch)
3 Eggs
(3/4 cup Walnuts, chopped * My addition)
For the topping -
1 tbsp Ghee melted
2 tbsp Cinnamon
1 tsp Vanilla
-Preheat oven to 350 F.
-In a large bowl, add almond flour, salt, baking soda, cinnamon, and nutmeg. Mix well and set aside.
-In a separate bowl, mash the bananas. Add vanilla, softened ghee and eggs into bowl with bananas. Whisk until large clumps disappear and mixture is mostly smooth.
-Pour wet ingredients into bowl with dry ingredients and mix well. Add in the chopped walnuts and mix to incorporate.
-Line a muffin tin with liners. I also spray the liners just for a little extra insurance that the muffins won’t stick.
-Pour about 1/4 cup of the batter into each tin until they are all evenly filled. Each tin should be about 3/4 full.
-For the topping, mix melted butter, vanilla and cinnamon in a small bowl. Using a spoon, drizzle about a teaspoon of the topping onto each muffin.
-Pop the muffins into the oven for 20-25 minutes (until a toothpick entered into center of the muffin comes out clean).
Tuesday, July 3, 2012
Almond Crusted Tilapia
Here's a recipe that we all really enjoyed:
Almond Crusted Tilapia
via: APinchofYum.com
Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2-4
1/2 cup salted almonds (I used raw. unroasted and unsalted almonds)
1/4 cup breadcrumbs, plain or seasoned (I used massa)
2-4 tilapia filets
1/4 cup Dijon mustard
1-2 tablespoons oil
1 tablespoon butter
parmesan cheese and fresh lemon
Place the almonds and breadcrumbs in a food processor and pulse until coarsely ground into a crumb-like mixture. Place the crumb mixture on a plate or in a shallow bowl.
Heat oil and butter in a frying pan over medium-high heat.
Spread each tilapia filet with 1 tablespoon Dijon mustard on both sides. Press the tilapia into the crumbs to get it coated on both sides. I usually do this several times to make sure the whole thing gets covered.
Place the fish into the frying pan and cook for several minutes on each side, until the outside is browned and the fish is fully cooked. I usually just check the middle of the fish for doneness – pieces will flake off easily when it’s done.
Serve with parmesan, sea salt, or lemon.
Almond Crusted Tilapia
via: APinchofYum.com
Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Serves: 2-4
1/2 cup salted almonds (I used raw. unroasted and unsalted almonds)
1/4 cup breadcrumbs, plain or seasoned (I used massa)
2-4 tilapia filets
1/4 cup Dijon mustard
1-2 tablespoons oil
1 tablespoon butter
parmesan cheese and fresh lemon
Place the almonds and breadcrumbs in a food processor and pulse until coarsely ground into a crumb-like mixture. Place the crumb mixture on a plate or in a shallow bowl.
Heat oil and butter in a frying pan over medium-high heat.
Spread each tilapia filet with 1 tablespoon Dijon mustard on both sides. Press the tilapia into the crumbs to get it coated on both sides. I usually do this several times to make sure the whole thing gets covered.
Place the fish into the frying pan and cook for several minutes on each side, until the outside is browned and the fish is fully cooked. I usually just check the middle of the fish for doneness – pieces will flake off easily when it’s done.
Serve with parmesan, sea salt, or lemon.
Mojo Beef Kebabs
Mojo Beef Kebabs
via: DinnerandDash.net
1 pound boneless beef top sirloin steak, cut 1 inch thick (* I used stew beef which I marinaded in olive oil for about 2 hours)
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)
Mojo Sauce:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt
Whisk Mojo Sauce ingredients in small bowl. Set aside.
Cut beef steak into 1-1/4 inch pieces; season with pepper.
Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
Place kebabs on grid over medium, ash-covered coals. Grill tomato kebabs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once.
Serve kabobs drizzled with sauce.
via: DinnerandDash.net
1 pound boneless beef top sirloin steak, cut 1 inch thick (* I used stew beef which I marinaded in olive oil for about 2 hours)
1 teaspoon coarse grind black pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes (about 10 ounces)
Mojo Sauce:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt
Whisk Mojo Sauce ingredients in small bowl. Set aside.
Cut beef steak into 1-1/4 inch pieces; season with pepper.
Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
Place kebabs on grid over medium, ash-covered coals. Grill tomato kebabs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once.
Serve kabobs drizzled with sauce.
Friday, June 15, 2012
Chocolate Apricot Bars, Morning Glory Mufffins and Kale Chips
--------------
Chocolate Apricot Nut Bars
via: Whole Living Magazine
1 1/2 cups dried apricots
1/2 cup raw almonds, toasted **
2 tablespoons unsweetened shredded coconut, toasted
Coarse salt (I did not use the salt.)
1/2 ounce dark chocolate, melted
Pulse apricots, almonds, 1 tablespoon coconut, and a pinch of salt in a food processor until finely ground.
Line a 9-by-5-inch loaf pan with parchment, leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.
Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.
Transfer to refrigerator and leave until firm, about 15 minutes. Slice into six bars.
Cook's Note:
Store in an airtight container for up to 5 days.
** How to Toast Almonds
Preheat oven to 400 degrees.
Spread almonds on a single layer on baking sheet.
Bake for 5 minutes, shuffle nuts and turn over, then continue to bake for 5 more minutes.
Remove toasted almonds from baking sheet with spatula and store in airtight container.
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Morning Glory Muffins
via: Paleo Comfort Foods
2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.
**If you are looking for variety, sub out currants or chopped dates for the raisins. You can also add a little orange zest to give them a bit more citrus flavor.
-------------
Baked Kale Chips
via: Steamy Kitchen
Baked Crispy Kale Recipe
Servings: 4 as snack Prep Time:5 Cook Time:20
The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture...thus steaming instead of crisping. I've also found that the convection setting on my oven works really well too - I set the convection on 325F and bake for about 10-15 minutes. Have fun with this recipe, I sometimes mix the salt with Cajun or Creole seasoning.
Ingredients:
4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt
Directions:
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.
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Baked Lemony Kale Chips
via: Hungry Foodies Pharmacy
Baked Kale Chips
1 bunch kale, strip out the center core or stalk, tear kale into small pieces, washed and dried
2 tablespoons extra virgin olive oil
1 tablespoon fresh squeezed lemon juice
Sea Salt
Preheat the oven to 350˚F.
Whisk together the olive oil, and lemon lemon juice.
Toss in the dry kale and coat them evenly. Arrange the kale in a single layer of the baking tray. Season with sea salt.
Roast the kale for about 12 to 15 minutes, or until they are crispy. Turn the kale once or twice for even crisping.
Calories per 1 cup of baked kale chips: 60
Chocolate Apricot Nut Bars
via: Whole Living Magazine
1 1/2 cups dried apricots
1/2 cup raw almonds, toasted **
2 tablespoons unsweetened shredded coconut, toasted
Coarse salt (I did not use the salt.)
1/2 ounce dark chocolate, melted
Pulse apricots, almonds, 1 tablespoon coconut, and a pinch of salt in a food processor until finely ground.
Line a 9-by-5-inch loaf pan with parchment, leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.
Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.
Transfer to refrigerator and leave until firm, about 15 minutes. Slice into six bars.
Cook's Note:
Store in an airtight container for up to 5 days.
** How to Toast Almonds
Preheat oven to 400 degrees.
Spread almonds on a single layer on baking sheet.
Bake for 5 minutes, shuffle nuts and turn over, then continue to bake for 5 more minutes.
Remove toasted almonds from baking sheet with spatula and store in airtight container.
------------
Morning Glory Muffins
via: Paleo Comfort Foods
2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.
**If you are looking for variety, sub out currants or chopped dates for the raisins. You can also add a little orange zest to give them a bit more citrus flavor.
-------------
Baked Kale Chips
via: Steamy Kitchen
Baked Crispy Kale Recipe
Servings: 4 as snack Prep Time:5 Cook Time:20
The biggest secret to getting the kale super-crisp is to dry them in a salad spinner. If there is moisture on the leaves, the kale will steam, not crisp. Also, do not salt the kale until after they have come out of the oven. If you salt beforehand, the salt will just cause the kale to release moisture...thus steaming instead of crisping. I've also found that the convection setting on my oven works really well too - I set the convection on 325F and bake for about 10-15 minutes. Have fun with this recipe, I sometimes mix the salt with Cajun or Creole seasoning.
Ingredients:
4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt
Directions:
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.
----------
Baked Lemony Kale Chips
via: Hungry Foodies Pharmacy
Baked Kale Chips
1 bunch kale, strip out the center core or stalk, tear kale into small pieces, washed and dried
2 tablespoons extra virgin olive oil
1 tablespoon fresh squeezed lemon juice
Sea Salt
Preheat the oven to 350˚F.
Whisk together the olive oil, and lemon lemon juice.
Toss in the dry kale and coat them evenly. Arrange the kale in a single layer of the baking tray. Season with sea salt.
Roast the kale for about 12 to 15 minutes, or until they are crispy. Turn the kale once or twice for even crisping.
Calories per 1 cup of baked kale chips: 60
Wednesday, May 30, 2012
Lots of Great Desserts!
Ethan loves pie, so I made several for his graduation reception.
Pecan Pie Bars
via: Home is Where the Holman Is
Recipe from Better Homes and Gardens Cookbook
Crust:
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 tsp salt
1/2 cup unsalted butter, cold
Preheat oven to 350 degrees. Line a 9x13 jellyroll pan with aluminum foil. Combine flour, sugar and salt in a mixing bowl. Cut the cold butter into cubes and add to flour mixture. Toss and use a pastry blender to cut butter into flour mixture until mixture resembles crumbs the size of peas. Pour mixture into prepared pan and press into a smooth crust. Poke several holes in the crust with tines of a fork. Bake about 18-20 minutes until light golden brown.
Filling:
2 eggs
1 1/2 cups chopped pecans
1/2 cup brown sugar, firmly packed
1/2 cup light corn syrup
2 T unsalted butter, melted
1 tsp vanilla
In a large bowl, beat eggs and add sugar, corn syrup, butter, and vanilla. Whisk together until smooth. Stir in pecans. Pour filling into pre-baked crust. Return to oven to bake for about 20 minutes until filling is set. Cool on a wire rack until completely cool. Use foil to lift bars out of pan and cut into squares.
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Grasshopper Pie
via: Koko Cooks Blog
Adapted from Martha Stewart
6 Tbs butter, melted, plus extra for the pie plate
¾ c sweetened shredded coconut
1 ½ c crushed chocolate wafer sandwich cookies (reduced fat Oreos work great)
½ c sugar
2 c heavy cream
3 Tbs green crème de menthe (or clear, with 4 drops of food coloring)
1 envelope (1/4 ounce) unflavored gelatin
5 large egg yolks
½ tsp peppermint extract
Preheat oven to 350°F. Lightly butter a 9-inch pie plate. Whisk together the coconut, cookie crumbs, and ¼ c of the sugar. Add melted butter and stir well until combined. Press mixture into the pie plate. Bake until just set, 10-12 minutes. Cool completely.
Prepare an ice water bath by filling a large bowl halfway with ice cubes. Pour enough cold water in to fill to the top of the ice. Set aside.
In a medium bowl, beat ½ c whipped cream until stiff peaks form. Set aside. Place crème de menthe (and food coloring) in a small bowl. Sprinkle gelatin over it. Set aside. Beat egg yolks and remaining ¼ c sugar in a medium heat-proof bowl. Set aside.
Heat the other 1 ½ c cream and peppermint extract over medium heat until warm. Add gelatin mixture and whisk until gelatin is melted. Temper the egg yolks by slowly drizzling about ½ c of the warm cream mixture into the egg yolk mixture, whisking constantly. Pour egg mixture back into the pan of remaining cream. Heat until cream mixture reaches 150ºF, stirring constantly.
Transfer the pan to the ice water bath. Whisk until the mixture thickens to the consistency of pudding, about 2 minutes. Remove the pan from the bath. Gently fold in the chilled whipped cream with a rubber spatula until well combined.
Spoon mixture into the pie crust. Chill until set.
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Velvet Hot Fudge Sauce
via: The Yummy Life Blog
By Monica Servings: Makes 4 cup
1/2 cup butter
1 12-oz. bag (2 cups) semi-sweet chocolate chips
1-1/2 cups light corn syrup*
1 teaspoon instant espresso or coffee granules
1 14-oz. can sweetened condensed milk
In 2-1/2 to 3 qt. saucepan, melt butter and chocolate chips on low, stirring frequently. Stir in corn syrup and espresso/coffee granules. Then stir in condensed milk. Cook on low, uncovered, for 30 minutes, stirring frequently.
STORE in airtight container in refrigerator for up to 3 months.
SERVE hot over ice cream, cake, brownies, or as a fondue dessert dipping sauce. This sauce is too thick for serving when it is cold.
TO REHEAT, microwave on high, stopping and stirring at 20 second intervals, until hot. Boiling or overheating will result in sauce getting overly hard.
*1 cup of honey may be substituted for the corn syrup; however, the sauce will have a distinct honey flavor. (Honey is sweeter than corn syrup, so you don't need as much.)
----------------
Strawberry Cream Pie
via: Willow Bird Baking
Recipe by: Pat Howard
Yields: about 10 servings
Crust Ingredients:
2 cups flour
1 teaspoons salt
3/8 cup cold shortening or lard
3/8 cup cold butter, chopped
3-4 tablespoons cold water
Cream Ingredients:
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon salt
2 cups milk
1 egg, slightly beaten
1/2 cup whipping cream
1 teaspoon vanilla extract
Other Ingredients:
1/2 cup sliced almonds
1 1/2 cups fresh strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
red food coloring (optional; I skipped this)
mint leaves or whole strawberries for garnish (optional)
Directions:
Note on timing: There are several components of this pie, but their preparation fits together nicely. You can make the crust dough and while it’s chilling, toast your almonds and set them out to cool. While the crust is baking and cooling, make and refrigerate the cream and slice your strawberries. Assemble these things once the crust is cool, and chill your almost-completed pie while you whip up the glaze. Chill the whole concoction for a few hours before slicing for best results.
Make the crust dough: Pulse flour and salt together to combine. Add scoops of lard and pulse into the mixture has the texture of coarse sand, about 10 seconds. Add in chunks of butter and pulse until butter pieces are no larger than small peas, about 10 pulses. Add minimum amount of water and pulse on low. If dough remains crumbly and doesn’t come together, add another 2 tablespoons of water. Add as little as is required to enable the dough to be rolled into a ball. Form the dough into a disk, wrap in plastic, and refrigerate for 20-30 minutes.
Toast your almonds: While the crust dough is chilling, preheat your oven to 350 degrees F and spread your sliced almonds out on a baking sheet. Toast for about 4-6 minutes, using a spatula to gently flip and stir the almonds ever 2 minutes. They burn quickly, so keep a close watch on the nuts and remove them when they just start to get some color and are fragrant. Mine took about 5 minutes.
Finish making your crust: Preheat oven to 450 degrees F. Roll disk of dough out to around 2 inches larger than your (9-inch) pie plate and transfer it, situating it in the plate. Fold the excess dough around the edges and crimp, trimming where necessary. Cover the dough with parchment paper and fill with pie weights or dried beans, pressing to the edges. Bake for around 20 minutes. Remove weights and paper, egg wash crust, and bake 5-10 minutes more, until golden brown (you won’t be baking it again, so make sure it has good color — shielding edges with foil if they begin getting too dark). Let crust cool completely.
Make cream filling: While the crust bakes, prepare your cream filling. Prepare an ice water bath in a bowl big enough to accommodate your saucepan. Mix sugar, cornstarch, flour, and salt in a saucepan over medium-high heat. Stir in the milk and bring to a boil, stirring constantly. Reduce heat and cook until thickened, still stirring constantly. Spoon out about 1/4 cup of your hot mixture and gradually drizzle it into your beaten egg, whisking constantly. This will temper the egg so that when you add it back into the hot mixture, it won’t cook. Add the egg into the hot mixture, continuing to stir constantly. Bring this just to boiling.
Set the saucepan in the ice water bath and stir it periodically as it cools. Once cool enough, chill the mixture in the refrigerator. During this time, whip the cream and vanilla together to stiff peaks. Take the chilled mixture from the fridge and beat it to break it up. Stir in about 1/3 of the cream to lighten it, and then gently fold in the rest of the cream until well combined. Chill until ready to use.
Assemble the pie: Cover bottom of crust with toasted almonds, and then dollop in chilled cream mixture, spreading it smooth with an offset spatula or the back of a spoon. Slice about a cup of fresh strawberries and layer them in overlapping concentric circles on the top of your pie. Chill this while you make your glaze.
Make the glaze: Crush remaining 1/2 cup of strawberries and cook with water in a saucepan over medium-high heat for two minutes. Strain through a fine mesh sieve and discard the pulp. Add the juice back to the saucepan over medium-high heat and gradually stir in sugar and cornstarch. Cook until thickened. If you want, you can tint this glaze with food coloring to desired hue, but mine was plenty bright enough! Cool the glaze slightly (I transferred mine to a heat-proof measuring cup with a pour spout to cool for a bit) and then pour over top of strawberry slices on your pie. Garnish with big mint leaves, if you’d like, or whole strawberries. Chill entire pie for at least a few hours for best results; cut with a knife held under hot water and then dried.
-------------
Pumpkin Pie
1 egg
1 tablespoon all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 cups pumpkin puree
1 1/2 cups evaporated milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons light corn syrup
1 recipe pastry for a 9 inch single crust pie
Directions
Preheat oven to 450 degrees F (230 degrees C).
Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.
Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.
Pecan Pie Bars
via: Home is Where the Holman Is
Recipe from Better Homes and Gardens Cookbook
Crust:
1 1/4 cups all purpose flour
1/2 cup powdered sugar
1/2 tsp salt
1/2 cup unsalted butter, cold
Preheat oven to 350 degrees. Line a 9x13 jellyroll pan with aluminum foil. Combine flour, sugar and salt in a mixing bowl. Cut the cold butter into cubes and add to flour mixture. Toss and use a pastry blender to cut butter into flour mixture until mixture resembles crumbs the size of peas. Pour mixture into prepared pan and press into a smooth crust. Poke several holes in the crust with tines of a fork. Bake about 18-20 minutes until light golden brown.
Filling:
2 eggs
1 1/2 cups chopped pecans
1/2 cup brown sugar, firmly packed
1/2 cup light corn syrup
2 T unsalted butter, melted
1 tsp vanilla
In a large bowl, beat eggs and add sugar, corn syrup, butter, and vanilla. Whisk together until smooth. Stir in pecans. Pour filling into pre-baked crust. Return to oven to bake for about 20 minutes until filling is set. Cool on a wire rack until completely cool. Use foil to lift bars out of pan and cut into squares.
------------
Grasshopper Pie
via: Koko Cooks Blog
Adapted from Martha Stewart
6 Tbs butter, melted, plus extra for the pie plate
¾ c sweetened shredded coconut
1 ½ c crushed chocolate wafer sandwich cookies (reduced fat Oreos work great)
½ c sugar
2 c heavy cream
3 Tbs green crème de menthe (or clear, with 4 drops of food coloring)
1 envelope (1/4 ounce) unflavored gelatin
5 large egg yolks
½ tsp peppermint extract
Preheat oven to 350°F. Lightly butter a 9-inch pie plate. Whisk together the coconut, cookie crumbs, and ¼ c of the sugar. Add melted butter and stir well until combined. Press mixture into the pie plate. Bake until just set, 10-12 minutes. Cool completely.
Prepare an ice water bath by filling a large bowl halfway with ice cubes. Pour enough cold water in to fill to the top of the ice. Set aside.
In a medium bowl, beat ½ c whipped cream until stiff peaks form. Set aside. Place crème de menthe (and food coloring) in a small bowl. Sprinkle gelatin over it. Set aside. Beat egg yolks and remaining ¼ c sugar in a medium heat-proof bowl. Set aside.
Heat the other 1 ½ c cream and peppermint extract over medium heat until warm. Add gelatin mixture and whisk until gelatin is melted. Temper the egg yolks by slowly drizzling about ½ c of the warm cream mixture into the egg yolk mixture, whisking constantly. Pour egg mixture back into the pan of remaining cream. Heat until cream mixture reaches 150ºF, stirring constantly.
Transfer the pan to the ice water bath. Whisk until the mixture thickens to the consistency of pudding, about 2 minutes. Remove the pan from the bath. Gently fold in the chilled whipped cream with a rubber spatula until well combined.
Spoon mixture into the pie crust. Chill until set.
-------------
Velvet Hot Fudge Sauce
via: The Yummy Life Blog
By Monica Servings: Makes 4 cup
1/2 cup butter
1 12-oz. bag (2 cups) semi-sweet chocolate chips
1-1/2 cups light corn syrup*
1 teaspoon instant espresso or coffee granules
1 14-oz. can sweetened condensed milk
In 2-1/2 to 3 qt. saucepan, melt butter and chocolate chips on low, stirring frequently. Stir in corn syrup and espresso/coffee granules. Then stir in condensed milk. Cook on low, uncovered, for 30 minutes, stirring frequently.
STORE in airtight container in refrigerator for up to 3 months.
SERVE hot over ice cream, cake, brownies, or as a fondue dessert dipping sauce. This sauce is too thick for serving when it is cold.
TO REHEAT, microwave on high, stopping and stirring at 20 second intervals, until hot. Boiling or overheating will result in sauce getting overly hard.
*1 cup of honey may be substituted for the corn syrup; however, the sauce will have a distinct honey flavor. (Honey is sweeter than corn syrup, so you don't need as much.)
----------------
Strawberry Cream Pie
via: Willow Bird Baking
Recipe by: Pat Howard
Yields: about 10 servings
Crust Ingredients:
2 cups flour
1 teaspoons salt
3/8 cup cold shortening or lard
3/8 cup cold butter, chopped
3-4 tablespoons cold water
Cream Ingredients:
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon salt
2 cups milk
1 egg, slightly beaten
1/2 cup whipping cream
1 teaspoon vanilla extract
Other Ingredients:
1/2 cup sliced almonds
1 1/2 cups fresh strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
red food coloring (optional; I skipped this)
mint leaves or whole strawberries for garnish (optional)
Directions:
Note on timing: There are several components of this pie, but their preparation fits together nicely. You can make the crust dough and while it’s chilling, toast your almonds and set them out to cool. While the crust is baking and cooling, make and refrigerate the cream and slice your strawberries. Assemble these things once the crust is cool, and chill your almost-completed pie while you whip up the glaze. Chill the whole concoction for a few hours before slicing for best results.
Make the crust dough: Pulse flour and salt together to combine. Add scoops of lard and pulse into the mixture has the texture of coarse sand, about 10 seconds. Add in chunks of butter and pulse until butter pieces are no larger than small peas, about 10 pulses. Add minimum amount of water and pulse on low. If dough remains crumbly and doesn’t come together, add another 2 tablespoons of water. Add as little as is required to enable the dough to be rolled into a ball. Form the dough into a disk, wrap in plastic, and refrigerate for 20-30 minutes.
Toast your almonds: While the crust dough is chilling, preheat your oven to 350 degrees F and spread your sliced almonds out on a baking sheet. Toast for about 4-6 minutes, using a spatula to gently flip and stir the almonds ever 2 minutes. They burn quickly, so keep a close watch on the nuts and remove them when they just start to get some color and are fragrant. Mine took about 5 minutes.
Finish making your crust: Preheat oven to 450 degrees F. Roll disk of dough out to around 2 inches larger than your (9-inch) pie plate and transfer it, situating it in the plate. Fold the excess dough around the edges and crimp, trimming where necessary. Cover the dough with parchment paper and fill with pie weights or dried beans, pressing to the edges. Bake for around 20 minutes. Remove weights and paper, egg wash crust, and bake 5-10 minutes more, until golden brown (you won’t be baking it again, so make sure it has good color — shielding edges with foil if they begin getting too dark). Let crust cool completely.
Make cream filling: While the crust bakes, prepare your cream filling. Prepare an ice water bath in a bowl big enough to accommodate your saucepan. Mix sugar, cornstarch, flour, and salt in a saucepan over medium-high heat. Stir in the milk and bring to a boil, stirring constantly. Reduce heat and cook until thickened, still stirring constantly. Spoon out about 1/4 cup of your hot mixture and gradually drizzle it into your beaten egg, whisking constantly. This will temper the egg so that when you add it back into the hot mixture, it won’t cook. Add the egg into the hot mixture, continuing to stir constantly. Bring this just to boiling.
Set the saucepan in the ice water bath and stir it periodically as it cools. Once cool enough, chill the mixture in the refrigerator. During this time, whip the cream and vanilla together to stiff peaks. Take the chilled mixture from the fridge and beat it to break it up. Stir in about 1/3 of the cream to lighten it, and then gently fold in the rest of the cream until well combined. Chill until ready to use.
Assemble the pie: Cover bottom of crust with toasted almonds, and then dollop in chilled cream mixture, spreading it smooth with an offset spatula or the back of a spoon. Slice about a cup of fresh strawberries and layer them in overlapping concentric circles on the top of your pie. Chill this while you make your glaze.
Make the glaze: Crush remaining 1/2 cup of strawberries and cook with water in a saucepan over medium-high heat for two minutes. Strain through a fine mesh sieve and discard the pulp. Add the juice back to the saucepan over medium-high heat and gradually stir in sugar and cornstarch. Cook until thickened. If you want, you can tint this glaze with food coloring to desired hue, but mine was plenty bright enough! Cool the glaze slightly (I transferred mine to a heat-proof measuring cup with a pour spout to cool for a bit) and then pour over top of strawberry slices on your pie. Garnish with big mint leaves, if you’d like, or whole strawberries. Chill entire pie for at least a few hours for best results; cut with a knife held under hot water and then dried.
-------------
Pumpkin Pie
1 egg
1 tablespoon all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
1 1/2 cups pumpkin puree
1 1/2 cups evaporated milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons light corn syrup
1 recipe pastry for a 9 inch single crust pie
Directions
Preheat oven to 450 degrees F (230 degrees C).
Add the sugar gradually to the pumpkin puree. Beat well an stir in the flour, salt and spices. Stir in the corn syrup and beat well. Stir in the slightly beaten egg, then slowly add the evaporated milk, mixing until well blended. Pour the batter into the unbaked pie shell.
Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce the oven temperature to 325 degrees F (165 degrees F) and continue baking pie for an additional 30 minutes or until a knife inserted into the mixture comes out clean.
Monday, May 28, 2012
Buffalo Chicken Pasta Salad
Here's a pasta salad I am making for this week's lunches. I've used a gluten-free pasta to make it more Paleo friendly.
Buffalo Chicken Pasta Salad
Author: Snappy Gourmet Prep time: 20 mins
Cook time: 10 mins Total time: 30 mins
Serves: 6-8
8 ounces uncooked pasta (such as mezze penne)
1/2 cup Frank’s hot sauce
1/2 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery salt
2 cups precooked chicken, chopped
1 1/2 cups crumbled blue cheese
1 cup carrots, chopped
1 cup celery, chopped
Cook pasta according to package directions to al dente. Drain and rinse thoroughly with cold water.
Meanwhile, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and celery salt in small bowl until well combined.
Place pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, and celery. Slowly mix in dressing until desired amount.
Refrigerate until ready to serve.
Notes
SNAPPY TIPS: You can serve this as a side dish or main dish. It would even be great for a tailgating or picnic potluck! It’s mild to moderately spicy. If you would like it to be spicier, use more hot sauce and less olive oil. If the pasta salad seems dry after being in the refrigerator, add a little olive oil or hot sauce.
SNAPPY SUBSTITUTIONS: Use any shape pasta you’d like. Instead of chicken, you could use precooked small shrimp (peeled & deveined) or leave out the meat all together for a vegetarian option. A little ranch flavored seasoning mix would also be good in the dressing. Red onions and/or scallions would also be a good addition.
(For more recipes visit Snappy Gourmet at http://www.snappygourmet.com to sign up for an email/RSS subscription or visit Snappy Gourmet on Facebook or Twitter)
Buffalo Chicken Pasta Salad
Author: Snappy Gourmet Prep time: 20 mins
Cook time: 10 mins Total time: 30 mins
Serves: 6-8
8 ounces uncooked pasta (such as mezze penne)
1/2 cup Frank’s hot sauce
1/2 cup olive oil
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery salt
2 cups precooked chicken, chopped
1 1/2 cups crumbled blue cheese
1 cup carrots, chopped
1 cup celery, chopped
Cook pasta according to package directions to al dente. Drain and rinse thoroughly with cold water.
Meanwhile, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and celery salt in small bowl until well combined.
Place pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, and celery. Slowly mix in dressing until desired amount.
Refrigerate until ready to serve.
Notes
SNAPPY TIPS: You can serve this as a side dish or main dish. It would even be great for a tailgating or picnic potluck! It’s mild to moderately spicy. If you would like it to be spicier, use more hot sauce and less olive oil. If the pasta salad seems dry after being in the refrigerator, add a little olive oil or hot sauce.
SNAPPY SUBSTITUTIONS: Use any shape pasta you’d like. Instead of chicken, you could use precooked small shrimp (peeled & deveined) or leave out the meat all together for a vegetarian option. A little ranch flavored seasoning mix would also be good in the dressing. Red onions and/or scallions would also be a good addition.
(For more recipes visit Snappy Gourmet at http://www.snappygourmet.com to sign up for an email/RSS subscription or visit Snappy Gourmet on Facebook or Twitter)
Sunday, May 20, 2012
Morning Glory Muffins
Morning Glory Muffins
via; Paleo Comfort Foods
2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla
1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.
**If you are looking for variety, sub out currants or chopped dates for the raisins. You can also add a little orange zest to give them a bit more citrus flavor.
via; Paleo Comfort Foods
2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla
1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl. Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.
**If you are looking for variety, sub out currants or chopped dates for the raisins. You can also add a little orange zest to give them a bit more citrus flavor.
Orange Beef Stew
BEEF & ORANGE STEW
via: Greedy Gourmet
Serves 2-3
Preparation: 10 mins – Cooking Time: 1 hr 45 mins
15ml (1 tbsp) corn flour/corn starch
500g (1 lb) braising beef, trimmed and cut into small cubes
1 medium onion, peeled and sliced
15ml (1 tbsp) vegetable oil
1 orange, grated rind and juice
15ml (1 tbsp) soy sauce or Tamari
few sprigs of fresh thyme leaves
Put the corn flour into a paper bag. Season with salt and pepper, then add the meat cubes and toss to coat.
Fry the onion in the oil until soft.
Add the meat and fry while turning to seal, until evenly browned.
Transfer to a flameproof casserole with a lid. Stir in the orange rind, thyme, orange juice and soy sauce.
Top up with water, bring to the boil and put on the lid.
Bake in a preheated oven at 170°C/fan150°C/325°F/gas mark 3 for about 1½ hours. Serve hot.
SERVING SUGGESTION
Serve with baked jacket potatoes and green vegetables.
via: Greedy Gourmet
Serves 2-3
Preparation: 10 mins – Cooking Time: 1 hr 45 mins
15ml (1 tbsp) corn flour/corn starch
500g (1 lb) braising beef, trimmed and cut into small cubes
1 medium onion, peeled and sliced
15ml (1 tbsp) vegetable oil
1 orange, grated rind and juice
15ml (1 tbsp) soy sauce or Tamari
few sprigs of fresh thyme leaves
Put the corn flour into a paper bag. Season with salt and pepper, then add the meat cubes and toss to coat.
Fry the onion in the oil until soft.
Add the meat and fry while turning to seal, until evenly browned.
Transfer to a flameproof casserole with a lid. Stir in the orange rind, thyme, orange juice and soy sauce.
Top up with water, bring to the boil and put on the lid.
Bake in a preheated oven at 170°C/fan150°C/325°F/gas mark 3 for about 1½ hours. Serve hot.
SERVING SUGGESTION
Serve with baked jacket potatoes and green vegetables.
Friday, April 27, 2012
Chicken Florentine Pasta
Chicken Florentine Pasta
via: The Pioneer Woman
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 10
1 pound Penne
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
3/4 cups Dry White Wine
3/4 cups Low-sodium Broth, More If Needed
1 bag Baby Spinach
2 cups Grape Tomatoes, Halved Lengthwise
4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler
Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.
via: The Pioneer Woman
Prep Time: 10 Minutes | Cook Time: 20 Minutes | Difficulty: Easy | Servings: 10
1 pound Penne
4 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Butter
2 Tablespoons Olive Oil
4 cloves Garlic, Minced
3/4 cups Dry White Wine
3/4 cups Low-sodium Broth, More If Needed
1 bag Baby Spinach
2 cups Grape Tomatoes, Halved Lengthwise
4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler
Cook pasta according to package directions in lightly salted water. Drain and set aside.
Cut chicken breasts into chunks and sprinkle on salt and pepper.
Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.
Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it's reduced by at least half (most of the surface of the liquid should be bubbling at this point.)
Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.
Serve with extra Parmesan shavings.
Thursday, April 26, 2012
Dodie's Sweet Potato Casserole & Honey Beans and Spinach Slow Cooker Dinner
Dodie's Sweet Potato Casserole
6-7 large sweet potatoes, peeled, sliced thin (It is best to get two different kinds yams and/or sweet potatoes and alternate layers for a fancy look)
1/2 - one stick of melted butter
1/2-3/4 cup Romano or Parmesan cheese, grated
1. Peel and slice the jams/sweet potatoes.
2. Pour some of the melted butter into the bottom of a 9" x 13" pan and spread so that it is greased with the melted butter.
3. Cover the bottom with a layer of overlapping potato slices.
4. Brush the layer with melted salted butter, sprinkle cheese across the layer (about 1/4 cup per layer)and sprinkle with just the tiniest bit of nutmeg, along with a few twists of black pepper. Repeat, til you use up all your potatoes! Covered tightly with foil.
5. Put it in a preheated 375 oven for an hour. After an hour (and judge by eye and touch if potatoes have cooked enough), take off the foil and put back in the oven for about another 15 minutes, until the top layer looks melty and a bit browned.
6. Let sit for 10 minutes or so to tighten up and make it easier to cut - and there you have it!
* You can do the same thing with white potatoes, and can fool around with the kind of cheese you have, but I've found that the harder cheeses work best with this - Asiago, Parmeson, Romano - and that cooking this in a heavy baking pan works best too.
-----------------
Honey Beans and Spinach Slow Cooker Dinner
serves 4-6
Dodie's Notes:
I wanted to make a vegetarian dinner that we would all enjoy, and thought about making Honey Lentils, since it's always such a hit, but desperately needed to use up the sweet potatoes and spinach from the produce drawer. The end result was PHENOMENAL (shouting warranted, this time).
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 onion, diced finely
2 medium (or 4 tiny) sweet potatoes, peeled and chopped
3 cloves garlic, minced
2 teaspoons cumin
1/2 teaspoon ground corriander
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 lemon, juiced
1/4 cup honey
1 (12-ounce) bag baby spinach, washed (even if the bag says washed, rinse it off again)
2 tablespoons cream cheese (optional)
Use a 6-quart slow cooker. Drain and rinse both cans of beans, and dump them into your crockpot. Add the onion, garlic, and sweet potato. Add dry spices, and stir in honey and lemon juice-- you want the beans and veggies in the pot to be coated with them. Rinse off your spinach, and add it to the pot. You'll need to squish it all in, but I promise it'll fit. Plop a dollop of cream cheese on top. Cover, and cook on low for 6 hours, or on high for about 3. Stir well before serving over a bed of white or brown basmati rice.
The spinach on top may stick to the edges of the pot and get a bit crispy. This is okay-- just peel them off and stir them in. The bit of cream cheese mixes with the lemon and honey to create a fabulous sauce. If you'd like to keep the dish dairy free, just omit the cream cheese; it's not necessary and won't be missed unless you do a side-by-side comparison, which would be kind of a weird thing to do if you're avoiding dairy.
The Verdict.
I get it that I can't rave about every dish each time I write and have it be believable. BUT I LOVED THIS. Dishes like this make me happy that I've learned how to cook with the slow cooker. I never ever ever would have attempted such a dinner 4 years ago; the ingredient list would have sounded funky.
6-7 large sweet potatoes, peeled, sliced thin (It is best to get two different kinds yams and/or sweet potatoes and alternate layers for a fancy look)
1/2 - one stick of melted butter
1/2-3/4 cup Romano or Parmesan cheese, grated
1. Peel and slice the jams/sweet potatoes.
2. Pour some of the melted butter into the bottom of a 9" x 13" pan and spread so that it is greased with the melted butter.
3. Cover the bottom with a layer of overlapping potato slices.
4. Brush the layer with melted salted butter, sprinkle cheese across the layer (about 1/4 cup per layer)and sprinkle with just the tiniest bit of nutmeg, along with a few twists of black pepper. Repeat, til you use up all your potatoes! Covered tightly with foil.
5. Put it in a preheated 375 oven for an hour. After an hour (and judge by eye and touch if potatoes have cooked enough), take off the foil and put back in the oven for about another 15 minutes, until the top layer looks melty and a bit browned.
6. Let sit for 10 minutes or so to tighten up and make it easier to cut - and there you have it!
* You can do the same thing with white potatoes, and can fool around with the kind of cheese you have, but I've found that the harder cheeses work best with this - Asiago, Parmeson, Romano - and that cooking this in a heavy baking pan works best too.
-----------------
Honey Beans and Spinach Slow Cooker Dinner
serves 4-6
Dodie's Notes:
I wanted to make a vegetarian dinner that we would all enjoy, and thought about making Honey Lentils, since it's always such a hit, but desperately needed to use up the sweet potatoes and spinach from the produce drawer. The end result was PHENOMENAL (shouting warranted, this time).
1 (15-ounce) can garbanzo beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 onion, diced finely
2 medium (or 4 tiny) sweet potatoes, peeled and chopped
3 cloves garlic, minced
2 teaspoons cumin
1/2 teaspoon ground corriander
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 lemon, juiced
1/4 cup honey
1 (12-ounce) bag baby spinach, washed (even if the bag says washed, rinse it off again)
2 tablespoons cream cheese (optional)
Use a 6-quart slow cooker. Drain and rinse both cans of beans, and dump them into your crockpot. Add the onion, garlic, and sweet potato. Add dry spices, and stir in honey and lemon juice-- you want the beans and veggies in the pot to be coated with them. Rinse off your spinach, and add it to the pot. You'll need to squish it all in, but I promise it'll fit. Plop a dollop of cream cheese on top. Cover, and cook on low for 6 hours, or on high for about 3. Stir well before serving over a bed of white or brown basmati rice.
The spinach on top may stick to the edges of the pot and get a bit crispy. This is okay-- just peel them off and stir them in. The bit of cream cheese mixes with the lemon and honey to create a fabulous sauce. If you'd like to keep the dish dairy free, just omit the cream cheese; it's not necessary and won't be missed unless you do a side-by-side comparison, which would be kind of a weird thing to do if you're avoiding dairy.
The Verdict.
I get it that I can't rave about every dish each time I write and have it be believable. BUT I LOVED THIS. Dishes like this make me happy that I've learned how to cook with the slow cooker. I never ever ever would have attempted such a dinner 4 years ago; the ingredient list would have sounded funky.
Sunday, April 8, 2012
Paleo Recipes - Tiki Marsala, Curry "Fried Rice" & Asian Salad
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Friday, March 23, 2012
Tuesday, March 20, 2012
Jambalaya and Snickerdoodles
Jambalaya San Rice
Extra virgin olive oil
(1-2 lb boneless, skinless chicken thighs, diced - I did not add this.)
10 slices bacon, diced
7 links Andouille sausage, chopped
1-11/2 cup Celery, chopped
1 Red Onion, diced
1/2-2/3 cup Peppers red, orange, yellow and green, diced
2 cups Cauliflower, finely diced
1/2 teaspoon cayenne pepper
2 tablespoon chili powder
4 tablespoons Cajun seasoning
4 Bay Leaves
1 15 oz can diced tomatoes
2 cups Chicken Stock
1 lb shrimp, peeled, deveined, and tails removed
1. In a large sauté pan, heat the oil. Cook until the chicken is just browned on the outsides. Remove and set aside.
2. Add the bacon to the pan, and saute until beginning to crisp. Add the Andouille sausage, celery, onion and peppers. Cook until the sausage begins to brown and the vegetables are soft. (Return the chicken to the pan.)
3. Mix in all of the spices,along with the cauliflower stirring well to coat.
4. Pour in the tomatoes and chicken stock. Bring to a boil, then reduce to a low simmer. Cook until thickened, stirring and scraping the bottom of the pan occasionally, about 1 1/2 – 2 hours.
5. Stir in the shrimp and cook until just barely cooked through, about 3 minutes. Serve.
------
Snickerdoolde Cookies
1/2 cup Butter, unsalted, softened
1/2 cup Shortening
1 1/2 cup Sugar (plus 3-4 TBL sugar extra)
2 large Eggs
2 teaspoon Vanilla Extract
2 teaspoon Cream of Tartar
(1 teaspoon Baking Boda - I might add this next time)
1/2 teaspoon kosher salt (omit if using salted butter)
2 1/4 - 3/4 cups Flour, all purpose unbleached (start with the smallest amount and add as needed to make a workable dough)
1 TBL Cinnamon
1. Preheat the oven to 400 degrees.
2. Cream the butter and sugar. Add eggs, vanilla and cream. Finally, add in the shortening, cream of tartar and cream. The mix should be very smooth.
3. Add in half of the flour and mix lightly. Add in the remaining amount of flour until you have a semi-soft dough. Work with the dough as little as possible.
4. Combine the reserved amount of sugar with the cinnamon. Don't worry about being too precise.
5. Using a cookie scoop or a tablespoon, form balls of dough and roll them in the cinnamon/sugar mixture. Place them 2" apart on a cookie sheet and cook fr 9-11 minutes. Let cool for 5 minutes, or until cool enough to remove.
Monday, February 20, 2012
Paleo Diet Beginning - Recipes
My husband is worried that he is going to become fat. He looks at his father and older brothers and wants to move away from where the road took them. Ellie is also very conscious of what she eats. They have decided that we will embark on trying out the Paleo diet. It is essentially a diet that does not include carbs, dairy, beans, grains or sugar. The two of them decided to follow the 30 day diet as prescribed in the book about the diet.
Here's what we had for our meals yesterday and today. So far everything was tasty:
Dinner on Saturday was Salmon with Pecans, Roasted Green Beans, a bit of apple and a side salad.
Sunday:
Breakfast 2-4 eggs, almonds and a small piece of fruit and/or berries;
Lunch - Chicken Fajita Salad.
Dinner: Rotisserie Chicken, Roasted Broccoli with olive oil and garlic, side salad.
-------
Grilled Salmon with Pecans and Rosemary
From: The Paleo Solution by Robb Wolf
(1 serving)
Coconut oil (to oil the pan)
1# Salmon
2 tsp Pecans, chopped
2 tsp Rosemary
Sea Salt
Preheat the oven to 350 degrees. Place foil on a baking sheet, add a bit of coconut oil to help reduce how much the fish sticks to the foil. Place salmon, skin down, on the pan.
Sprinkle on the pecans, rosemary and salt. Bake for 12-15 minutes, being sure that it is cooked well and flakes easily with a fork.
------
Roasted Green Beans
1# Green Beans, cleaned with the ends removed
1 TB Olive Oil
1 tea Thyme
Coat the beans with the olive oil and thyme. Place on a foil covered pan and roast for 20 minutes in an oven heated to 350 degrees.
--------
Chicken Fajita Salad
1 TB Olive Oil
3/4 cup Onions, sliced
1# Chicken, boneless, skinless and cut into strips
1/2 tea. Cumin
2 tea. Oregano
1 cup Bell Pepper, diced
1-2 Tomatoes, diced
1 Avocado, diced
Red Leaf Lettuce, cleaned
Add the olive oil to a hot skillet. Saute the onions until soft. Add in the chicken, spices and peppers. stirring often to distribute the spices and even out the cooking.
While that is cooking, place the red leaf lettuce, tomatoes and avocado in a bowl, toss. Top with the chicken and veggie mix. (If this is being packed for lunch, be sure to place the chicken and veggie mix in its own container, while the salad part has its own container, too.)
Here's what we had for our meals yesterday and today. So far everything was tasty:
Dinner on Saturday was Salmon with Pecans, Roasted Green Beans, a bit of apple and a side salad.
Sunday:
Breakfast 2-4 eggs, almonds and a small piece of fruit and/or berries;
Lunch - Chicken Fajita Salad.
Dinner: Rotisserie Chicken, Roasted Broccoli with olive oil and garlic, side salad.
-------
Grilled Salmon with Pecans and Rosemary
From: The Paleo Solution by Robb Wolf
(1 serving)
Coconut oil (to oil the pan)
1# Salmon
2 tsp Pecans, chopped
2 tsp Rosemary
Sea Salt
Preheat the oven to 350 degrees. Place foil on a baking sheet, add a bit of coconut oil to help reduce how much the fish sticks to the foil. Place salmon, skin down, on the pan.
Sprinkle on the pecans, rosemary and salt. Bake for 12-15 minutes, being sure that it is cooked well and flakes easily with a fork.
------
Roasted Green Beans
1# Green Beans, cleaned with the ends removed
1 TB Olive Oil
1 tea Thyme
Coat the beans with the olive oil and thyme. Place on a foil covered pan and roast for 20 minutes in an oven heated to 350 degrees.
--------
Chicken Fajita Salad
1 TB Olive Oil
3/4 cup Onions, sliced
1# Chicken, boneless, skinless and cut into strips
1/2 tea. Cumin
2 tea. Oregano
1 cup Bell Pepper, diced
1-2 Tomatoes, diced
1 Avocado, diced
Red Leaf Lettuce, cleaned
Add the olive oil to a hot skillet. Saute the onions until soft. Add in the chicken, spices and peppers. stirring often to distribute the spices and even out the cooking.
While that is cooking, place the red leaf lettuce, tomatoes and avocado in a bowl, toss. Top with the chicken and veggie mix. (If this is being packed for lunch, be sure to place the chicken and veggie mix in its own container, while the salad part has its own container, too.)
Sunday, February 5, 2012
Parmesan Baked Eggs
Parmesan Baked Eggs
via: Pinch of Yum
1/2 tablespoon butter
1/2 teaspoon oil
1 shallot, minced
1 tablespoon fresh rosemary, minced
1/2 tablespoon fresh thyme, minced
1/2 teaspoon sea salt
6 eggs
1 tablespoon heavy cream
freshly grated Parmesan cheese
In a small saucepan, heat butter and oil. Add shallot and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery.
Preheat the oven to 375. Place a small pat of butter (about 1 teaspoon) in the bottom of each of 3 ramekins. Place in oven until butter is melted.
Remove ramekins from oven, add 1 teaspoon of cream to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.
Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with salt and pepper.
Notes
Author's notes - I found the timing of this to be really important – down to the minute. The eggs might look like they aren’t done if they are runny on top, but that can just be the cream rising to the top of the ramekin. If you cook these too long, the yolks get hard and they aren’t as good. (I think my eggs might have benefited for about another minute in the oven.)
Also, if you want the cheese to be melted on top, add the cheese before putting the ramekins in the oven. I didn’t do this because it made it trickier to see if the eggs were done or not.
via: Pinch of Yum
1/2 tablespoon butter
1/2 teaspoon oil
1 shallot, minced
1 tablespoon fresh rosemary, minced
1/2 tablespoon fresh thyme, minced
1/2 teaspoon sea salt
6 eggs
1 tablespoon heavy cream
freshly grated Parmesan cheese
In a small saucepan, heat butter and oil. Add shallot and saute until soft and fragrant, 3-5 minutes. Add herbs and salt; remove from heat and stir to combine. The mixture should be somewhat coarse and just a little buttery.
Preheat the oven to 375. Place a small pat of butter (about 1 teaspoon) in the bottom of each of 3 ramekins. Place in oven until butter is melted.
Remove ramekins from oven, add 1 teaspoon of cream to each, and crack 2 eggs into each ramekin without breaking the yolk. Sprinkle the herb mixture over the top of each ramekin and return to the oven. Bake for about 7 minutes.
Turn up the heat to the broil setting and let the eggs broil for another 1-2 minutes. Remove from oven when egg whites are just set and yolks are still soft. Let stand for 3-5 minutes before serving. Season with salt and pepper.
Notes
Author's notes - I found the timing of this to be really important – down to the minute. The eggs might look like they aren’t done if they are runny on top, but that can just be the cream rising to the top of the ramekin. If you cook these too long, the yolks get hard and they aren’t as good. (I think my eggs might have benefited for about another minute in the oven.)
Also, if you want the cheese to be melted on top, add the cheese before putting the ramekins in the oven. I didn’t do this because it made it trickier to see if the eggs were done or not.
Saturday, January 21, 2012
Roasted Broccoli, Hot Dog Buns and Chocolate Chip Cookies for a Spontaneous Dinner with Friends
Homemade Hamburger or Hot Dog Buns
(using a Bread Maker)
via: Craving Comfort Food blog
1 1/4 cups milk, slightly warmed
1 beaten egg
2 tablespoons butter
1/4 cup white sugar
3/4 teaspoon salt
3 3/4 cups bread flour
1 1/4 teaspoons active dry yeast
Directions
(hamburger buns, if you want hot dog buns. cut 'em to that shape)
Place all ingredients in pan of bread machine, according to manufacturer's directions.
Select dough setting.
When cycle is complete, turn out onto floured surface.
Cut dough in half and roll each half out to a 1" thick circle.
Cut each half into six 3 1/2" rounds with inverted glass as a cutter.
Place on greased baking sheet far apart and brush with melted butter.
Cover and let rise until doubled, about one hour.
Bake at 350° for 9 minutes.
Note: Oven temperatures vary so check after 9 minutes to see if done.
----------------------
The Very Best Roasted Broccoli You've Ever Had
via: Amateur Gourment
(Inspired by a recipe from Ina Garten, The Barefoot Contessa)
4-5 pounds Broccoli, washed, dried and cut into florets
4-5 Garlic cloves, cut into thin slices
5 TBL. Olive Oil
1 1/2 tea. Sea Salt
1/2 tea. Pepper, gorund
Preheat your oven to 425 degrees.
Line your pan with foil. Toss the broccoli, garlic, olive oil and sea salt. Roast in the oven until it is kind of caramelize(some of the ends will be a small bit brown and crispy), about 20-25 minutes.
(We all thought this was wonderful!)
-----------------
Nestle Toll House Chocolate Chip Cookies
via: The Very Best Baking
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
(using a Bread Maker)
via: Craving Comfort Food blog
1 1/4 cups milk, slightly warmed
1 beaten egg
2 tablespoons butter
1/4 cup white sugar
3/4 teaspoon salt
3 3/4 cups bread flour
1 1/4 teaspoons active dry yeast
Directions
(hamburger buns, if you want hot dog buns. cut 'em to that shape)
Place all ingredients in pan of bread machine, according to manufacturer's directions.
Select dough setting.
When cycle is complete, turn out onto floured surface.
Cut dough in half and roll each half out to a 1" thick circle.
Cut each half into six 3 1/2" rounds with inverted glass as a cutter.
Place on greased baking sheet far apart and brush with melted butter.
Cover and let rise until doubled, about one hour.
Bake at 350° for 9 minutes.
Note: Oven temperatures vary so check after 9 minutes to see if done.
----------------------
The Very Best Roasted Broccoli You've Ever Had
via: Amateur Gourment
(Inspired by a recipe from Ina Garten, The Barefoot Contessa)
4-5 pounds Broccoli, washed, dried and cut into florets
4-5 Garlic cloves, cut into thin slices
5 TBL. Olive Oil
1 1/2 tea. Sea Salt
1/2 tea. Pepper, gorund
Preheat your oven to 425 degrees.
Line your pan with foil. Toss the broccoli, garlic, olive oil and sea salt. Roast in the oven until it is kind of caramelize(some of the ends will be a small bit brown and crispy), about 20-25 minutes.
(We all thought this was wonderful!)
-----------------
Nestle Toll House Chocolate Chip Cookies
via: The Very Best Baking
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.
FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.
Tuesday, January 17, 2012
Techno Gremlins on the Prowl - Not My Best Day
It started out just like any other day, but quickly took a turn in the road. It began simply enough with a desire to check my email only to find that my computer was corrupt. It stared me down with an ugly dark blue screen, void of any twinkle of life. On the way to school I found that my speedometer was no longer registering my speed. That was easy enough to deal with by simply pacing myself to the others around me. In the parking lot at school I came to notice that I left some of my water at home and that I was wearing not only my dirty apron, but also my slippers. (Thankfully I had another pair of shoes with me in the car.) Things are looking up, I thought. But oh no, come period 3, my school computer, which housed my lessons and digital material for the day, crashed, too. This was announced by the many error messages boxes proclaiming a doomed hard drive. I had worried how the afternoon might go as I was scheduled to run a webinar that begins a new Web 2.0 class that I started today. Thankfully, my little netbook computer was a champ and saved the day.
After a day like that I decided that I needed the stress relief that a little knitting and movie would provide. So I pulled out my mittens, the ones I started the night I watched a movie with my boy. Laying in bed that night I realized that I had made an error and that I needed to frog it. So, I pulled it out, started the movie and started the knitting again. I found "Marily Hotchkiss Ballroom Dancing and Charm School" while browsing Netflix. It was just the ticket I needed for such a failure of the day.
After a day like that I decided that I needed the stress relief that a little knitting and movie would provide. So I pulled out my mittens, the ones I started the night I watched a movie with my boy. Laying in bed that night I realized that I had made an error and that I needed to frog it. So, I pulled it out, started the movie and started the knitting again. I found "Marily Hotchkiss Ballroom Dancing and Charm School" while browsing Netflix. It was just the ticket I needed for such a failure of the day.
Sunday, January 15, 2012
Clam Dip and Strawberry Sauce Recipes
On Sunday we had a triple birthday celebration at my Aunt Kathy's house. She hosted a wonderful part. We had a rib roast, steamed broccoli and carrots, crusty sour dough bread, mashed potatoes and salad. For dessert we enjoyed a French Silk pie with vanilla ice cream. She also made a Strawberry sauce that had a bit of Grand Marnier which Ethan really liked.
----------
Aunt Kathy was kind enough to share recipes for the favorites from the meal.
Clam Dip
6.5 oz. Clams (drained)
3 oz. Cream Cheese
2 TBL Mayonnaise
2tea. Onion, chopped
2 tea. Parsley (or cilantro), chopped
1 tea. Worchestershire
Dash of Hot Pepper Sauce
Combine all ingredients and chill to allow the flavors to blend. Serve with crackers.
Yield 1 cup (double recipe for a group)
-----------
Cold Raspberry or Strawberry Sauce
from: The New York Times More 60 Minute Gourmet Meals
1 pint Fresh or Frozen Raspberries or Strawberries (or 10 oz. Frozen)
1/2 Juice of a Lemon (or 3/4 Juice of a Lime)
1/4 - 1/2 cup Sugar
2 TBL. Framboise or Grand Marnier
If using fresh fruit, rinse and pat dry.
Put the fruit in a food processor with the lemon/lime juice. Add the sugar (use 1/2 cup sugar if you are using frozen fruit or 1/4 cup for fresh fruit) and blend thoroughly. Add the Frambiose or Grand Marnier.
Yields 1 1/3 cups.
----------
Aunt Kathy was kind enough to share recipes for the favorites from the meal.
Clam Dip
6.5 oz. Clams (drained)
3 oz. Cream Cheese
2 TBL Mayonnaise
2tea. Onion, chopped
2 tea. Parsley (or cilantro), chopped
1 tea. Worchestershire
Dash of Hot Pepper Sauce
Combine all ingredients and chill to allow the flavors to blend. Serve with crackers.
Yield 1 cup (double recipe for a group)
-----------
Cold Raspberry or Strawberry Sauce
from: The New York Times More 60 Minute Gourmet Meals
1 pint Fresh or Frozen Raspberries or Strawberries (or 10 oz. Frozen)
1/2 Juice of a Lemon (or 3/4 Juice of a Lime)
1/4 - 1/2 cup Sugar
2 TBL. Framboise or Grand Marnier
If using fresh fruit, rinse and pat dry.
Put the fruit in a food processor with the lemon/lime juice. Add the sugar (use 1/2 cup sugar if you are using frozen fruit or 1/4 cup for fresh fruit) and blend thoroughly. Add the Frambiose or Grand Marnier.
Yields 1 1/3 cups.
Saturday, January 14, 2012
Aunt Lynne's Swedish Pepparkakor (Molasses Spice) Cookies
Swedish Pepparkakor Cookies (Molasses Spice Cookies)
via Aunt Lynne
6 TBL. Butter, softened
6 TBL Canola Oil
1 1/2 cup Sugar
1 Egg
1 TBL Water
1/4 cup Molassas (Brer Rabbit is best!)
Cream the above items together.
Mix in:
3 cup Flour
1/4 tea. Cloves, ground
1/4 tea. Ginger, ground
1 tea Cinnamon, ground
2 tea Baking Soda
1/2 tea
Salt
The resulting dough will seem very dry. Form small balls. Place them onto the cookie sheet. Place extra sugar in a small bowl (I use a ramakin) , dip the flat end of a drinking glass in the dough, then into the sugar and use to flatten a mound of dough. Repeat until all cookies are flattened and sugared. Dough should be kept cool at this point.<
Bake at 375 in a [reheated oven for 8 minutes. Watch closely as they burn easily. Remove onto a rack or paper towels to cool. This makes about 60 cookies. They freze well.
via Aunt Lynne
6 TBL. Butter, softened
6 TBL Canola Oil
1 1/2 cup Sugar
1 Egg
1 TBL Water
1/4 cup Molassas (Brer Rabbit is best!)
Cream the above items together.
Mix in:
3 cup Flour
1/4 tea. Cloves, ground
1/4 tea. Ginger, ground
1 tea Cinnamon, ground
2 tea Baking Soda
1/2 tea
Salt
The resulting dough will seem very dry. Form small balls. Place them onto the cookie sheet. Place extra sugar in a small bowl (I use a ramakin) , dip the flat end of a drinking glass in the dough, then into the sugar and use to flatten a mound of dough. Repeat until all cookies are flattened and sugared. Dough should be kept cool at this point.<
Bake at 375 in a [reheated oven for 8 minutes. Watch closely as they burn easily. Remove onto a rack or paper towels to cool. This makes about 60 cookies. They freze well.
Tuesday, January 10, 2012
Creole Spiced Shrimp and Cheese Grits
Creole Spice Shrimp and Cheese Grits
via: Katria Runs for Food blog
GRITS
2 Tablespoons of butter
1 garlic clove, minced
1 tablespoon chopped fresh thyme
1 cup milk
1/2 cup of sour cream
1 cup water, and additional may be needed to thin grits.
1 cup quick cooking grits
1/4 cup EACH of cheddar, parmesan, gruyere cheeses.
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Shrimp
1/2 cup butter, divided
2 cloves garlic, minced
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red onion
1 teaspoon chopped fresh thyme
2 teaspoons creole or cajun seasoning
1-1/5 pounds large shrimp, peeled and deveined (about 64 shrimp)
8 ounces dry white wine*
1/2 cup fresh lemon juice
1/2 cup finely chopped tomato
1 tablespoon chopped fresh parsley
Garnishes: julienned prosciutto, crumbled cooked bacon, chopped fresh chives
Melt 2 tablespoons butter in a large saucepan. Add garlic and 1 tablespoon thyme; sauté 1 minute. Add milk and 1 cup water. Bring to a boil; whisk in grits. Reduce heat to lowest setting; cook 10 minutes or until done, stirring occasionally. Add cheeses and sour cream. Season with salt and pepper. Keep warm. If they set too firmly when ready to serve with shrimp, add water or milk to thin and reconstitute.
Melt 2 tablespoons butter in a large skillet. Add garlic, celery, bell pepper, onions, thyme, cajun seasoning; sauté 30 seconds. Add shrimp, and cook 7 minutes. Remove shrimp and veggies from skillet.
Add wine, stirring to loosen browned bits. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time. Stir in lemon juice, tomato, and parsley. Cook 3-5 minutes. Return shrimp and veggies to pan. Stir to mix with butter tomato sauce. Serve over grits. Garnish, if desired.
* If you would rather not use the wine, use broth or lemon juice.
Sunday, January 1, 2012
Sweet Potato Pancakes and Ginger Butter
Ginger Butter
via Epicurious
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons finely chopped drained stem ginger in syrup,* syrup reserved
*Stem ginger in syrup is available in Asian markets and some supermarkets.
print a shopping list for this recipeview wine pairings
preparation
Beat butter and chopped ginger in small bowl to blend. Beat in 2 to 3 teaspoonfuls ginger syrup to sweeten to taste. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.)
Read More http://www.epicurious.com/recipes/food/views/Ginger-Butter-5779#ixzz1iG4Kp9U7
------------
Sweet Potato Pancakes
via Allrecipes.com
Ingredients
3/4 pound sweet potatoes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
Directions
Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
via Epicurious
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 tablespoons finely chopped drained stem ginger in syrup,* syrup reserved
*Stem ginger in syrup is available in Asian markets and some supermarkets.
print a shopping list for this recipeview wine pairings
preparation
Beat butter and chopped ginger in small bowl to blend. Beat in 2 to 3 teaspoonfuls ginger syrup to sweeten to taste. (Can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.)
Read More http://www.epicurious.com/recipes/food/views/Ginger-Butter-5779#ixzz1iG4Kp9U7
------------
Sweet Potato Pancakes
via Allrecipes.com
Ingredients
3/4 pound sweet potatoes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
Directions
Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
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