Try This Yourself

PFLAUMEN KUCHEN

2011-12-20T06:27:00.001-08:00

PFLAUMEN KUCHEN (GERMAN BLUE PLUM
CAKE)

1/4 lb. butter
2 eggs
1/2 tsp. salt
1 tsp. vanilla essence
3/4 c. sugar
1 1/2 c. flour
1 tsp. baking powder
1/4 c. milk (or more)
2 1/2 to 3 lb. sm. Italian plums, depending on size of pan
About 1 c. chopped nuts (almonds work well).

Cinnamon sugar to sprinkle

Cream butter and sugar. Mix well the eggs, flour, salt, baking powder, vanilla, and milk. Grease a jelly roll pan and preheat oven to 375 degrees.
Spread dough on pan. Halve, pit and wash plums. Lay plums on dough with cut side up and touching one another. Sprinkle plums with sugar and cinnamon. Then dot each plum with a little piece of butter. Sprinkle nuts over the plums. Bake at 375 degrees for 30 minutes.

Colombian pulled pork

2011-10-29T14:42:00.000-07:00

An old employer of mine used to have a feast at the office once a month....

Seriously good Colombian eats... now if only my rice would turn out like theirs....sigh.

Colombian Pulled Pork

3 pounds of pork shoulder

1 quart of veggie broth ( or chicken broth whatever you have made fresh.)

(use as much broth to cover the pork)

1 large onion, chopped

7 garlic cloves

1/2 cup red bell pepper, chopped

1 teaspoon ground cumin

1/4 teaspoon Chile powder

Salt and pepper... I use kosher salt, a little on the heavy side (1tbs?) direct on the pork. you can add more later.

Add to you crock pot on low, cover and let it sit all day....

Shred when the pork falls apart when touched with your fork... (melt in your mouth good.)

Cilantro Sauce

1 bunch cilantro

4 garlic cloves

1/4 tsp cumin

3/4 tsp coarse salt

1/2 - 3/4 cup virgin olive oil

4-5 Tbsp water

sherry vinegar to taste

Add cilantro garlic, cumin and salt in a food processor or blender to create a paste. While blending, add 1/2 cup olive oil slowly... Add small amounts of water until the sauce is thick, not paste-y...Add 1-2 tsp vinegar or more, to taste you prefer.... I've made this with Parsley as well...

Use on meats,soups, potatoes, fish anything for a little extra zing!

Served nice with:

Black bean and corn Salad...

And cooking light favorite for years

Clare's Carrot Cake

2011-10-29T13:24:00.000-07:00

Clare's Carrot Cake    (new family favorite carrot cake recipe)

2 cups of grated carrots
1/2 cup raisins ( optional )
1/2 cup walnuts
1 1/2 cups flour
1 1/4 tsp baking powder                                                                                                                                1 1/2 tsp cinnamon

3 eggs
1 cup sugar
1 cup oil (safflower or canola)
1 1/4 tsp of baking soda dissolved in 1 Tbsp water

Sift flour, salt, baking powder and cinnamon. In a separate bowl, beat eggs, add sugar and oil , beat for 2 mins then add the baking soda.
Add flour mixture and mix until smooth, fold in carrots, raisins and walnuts. Pour into a well greased and floured bundt pan.

Bake at 350 for 50 minutes or until done.

Cream Cheese Frosting

4 oz of cream cheese room temp
1/2 cup soft butter
2 tsp Vanilla
1cup powdered sugar ( or less, we don't like it to sweet let the butter flavor come out)

Broiled Shrimp Over Black Bean-and-Corn Salad

2011-10-29T13:15:00.000-07:00

Broiled Shrimp Over Black Bean-and-Corn Salad

I've been making this recipe for years...always good!

from Cooking Light

YIELD: 6 servings (serving size: 3/4 cup salad and 4 ounces shrimp)

Ingredients

Marinated shrimp:
1/3 cup fresh lime juice
1/4 cup thawed orange juice concentrate
2 tablespoons low-sodium soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons honey
1 garlic clove, minced
2 pounds large shrimp, peeled
Cooking spray
Salad:
2 cups coarsely chopped tomato
1/2 cup sliced green onions
1/3 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 (15.25-ounce) can whole-kernel corn, drained
1 jalapeño pepper, seeded and chopped
1/4 cup fresh lime juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

To prepare marinated shrimp, combine first 6 ingredients in a large zip-top bag. Add shrimp to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove shrimp from bag; discard marinade.
Preheat broiler.
Place shrimp on a broiler pan coated with cooking spray. Broil 4 minutes or until shrimp are done.
To prepare salad, combine tomato and next 5 ingredients (tomato through jalapeño) in a large bowl. Combine 1/4 cup lime juice, oil, cumin, salt, and black pepper in a small bowl; stir with a whisk. Pour dressing over bean mixture; toss well. Spoon salad onto each of 6 plates; top with shrimp.

Borek

2011-10-22T15:58:00.000-07:00

Spinach Borek

one package of Puff Pastry dough , defrosted.

1/2 red onion, diced.

1Tbs olive oil

Large package of fresh organic spinach

1/2 c pine nuts

1 c. Fontina cheese

1 egg lightly whisked

1 egg whisked thinned with a splash of milk

salt and pepper

Preheat oven to 400.

In a pan saute onions with olive oil for a few minutes, add spinach and pine nuts until wilted and pine nuts are toasted, sprinkle with salt and pepper to your liking... take off heat, and cool

In a separate bowl, mix 1 egg slightly whisked with 1 c. Fontina cheese, add in spinach/onion/pine nuts.

On a flat baking sheet, roll out puff pastry cut sheet in half so it's about 6" x 8''... take half the mixture and spread it evenly across dough. Start rolling, and with other egg diluted in milk brush with pastry brush the crust as you roll it up, leaving seam at bottom of the roll. Pinch ends to seal, cut a few slits on top to let out steam and continue to brush egg over entire roll.

Roll out other dough and do the same. Makes two.

Bake at 400 until pastry is lightly golden brown. about 15 minutes.

Everyone in this house LOVED these... Including my 11 year old daughter whose favorite thing is spinach pie.. She helped make these! Easy, fast and delicious!

Beef Broth

2011-10-11T04:39:00.000-07:00

Oven-roast 2 - 3 pounds of soup bones from 100% grass fed beef, free of added hormones and antibiotics. Roast bones at 350 degrees F, for approximately one hour, or until meat on bones is mostly done.
While bones are roasting, fill 12 quart stock pot 3/4 full, and bring to a full boil.
When meat on bones is mostly done, place bones in boiling water. Add the fat and drippings from the pan the bones were cooked in.
Add 1/4 Cup Apple cider vinegar to leach the minerals out of the bones and make them available for your bones and joints
Add 2 whole, peeled onions. (White, yellow, or red - your preference).
Add at least 5 cleaned, whole celery stocks, with leaves on. Add more if desired
Add 5 small, whole, peeled garlic cloves
Add 1/2 teaspoon of pepper
Let boil at hard boil for about 15 minutes, then turn down to simmer
Let Simmer for 2 - 3 hours
Remove from heat and strain through a colander or strainer, serve warm to the patient

Cinnamon pancakes in a jar

2011-10-10T05:27:00.001-07:00

Dry Mix Ingredients
3 cups all-purpose flour
4 teaspoons ground cinnamon
2 1/4 tablespoons white sugar
2 tablespoons baking powder
1 1/4 teaspoons salt
To Make Batter Combine 1 1/3 Cups Dry Mix With the Following:
3/4 cup milk
1 egg
2 tablespoons vegetable oil
Directions
In a quart jar, combine all ingredients in layers, placing flour on bottom, then cinnamon in middle and other ingredients on top. Place seal on jar. Store in a cool, dry place up to 6 months.
To make Batter for Cinnamon Pancakes: In a medium bowl, combine milk, egg, vegetable oil. Whisk in 1 1/3 cups prepared Dry Pancake Mix until moistened but still lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Julia Child's Vegetable soup with pesto.. heaven.

2011-10-02T09:54:00.000-07:00

LOVE LOVE LOVE this soup... I make my veggie soup up as I go, But I always use the PISTOU.... oh so good!!

Ingredients:

Soup

3 quarts water

2 cups diced waxy potatoes

2 cups diced carrots

2 cups diced onion or white of leek

1 tablespoon salt

2 cups canned white navy or kidney beans, drained

1/3 cup broken spaghetti

1 slice stale white bread, crumbled

2 cups fresh green beans, trimmed and cut into 1-inch lengths

1/4 teaspoon freshly ground black pepper

Optional : pinch of saffron

Pistou

4 cloves crushed garlic

4 tablespoons tomato paste

1/4 cup chopped fresh basil

1/2 cup grated Parmesan cheese

1/4 to 1/2 cup fruity olive oil

Directions:

1) To make soup: Bring water, potatoes, carrots and onions or leeks, and salt to a boil in a 6-quart soup pot. Reduce heat and simmer uncovered for 40 minutes. Adjust salt and pepper to taste. About 20 minutes before serving add white beans, broken spaghetti, bread, pepper and saffron to the soup and simmer for 10 minutes. Add the green beans and simmer 5 to 10 minutes more, until they are cooked through but still crunchy. Again adjust salt and pepper to taste.

2 ) To make pistou: While the soup is simmering, place the garlic, tomato puree or paste, basil and cheese in a soup tureen or another pot. Pound to a paste with a wooden spoon, then beat in olive oil, drop by drop.

3) To finish and serve: Whisk a cup of hot soup into tureen containing pistou. When smooth add rest of soup and stir well to combine. Serve hot with French bread or croutons. Yield: 6 to 8 servings.

Peanut Butter Pie

2011-09-18T18:14:00.001-07:00

Peanut Butter Pie

Serves 10 to 12

8 ounces chocolate cookies

4 tablespoons butter, melted

4 ounces finely chopped chocolate or semi-sweet chocolate chips

1/4 cup chopped peanuts

1 cup heavy cream

8 ounces cream cheese

1 cup creamy-style peanut butter

1 cup confectioner's sugar

1 – 14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1 teaspoon freshly squeezed lemon juice

Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan.

Melt the chocolate in a double boiler or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner's sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Drizzle the melted chocolate on top, if using, and refrigerate for three hours or overnight before serving.

Kraut in a jar

2011-09-18T06:21:00.000-07:00

To make a quart (approximately) of sauerkraut

1 head of cabbage, cored and finely shredded

1 tablespoon good salt (kosher is okay, sea salt is better)

1 teaspoon carraway or fennel seeds

1-3 tablespoons of distilled water

Put the sliced cabbage into a non-reactive bowl, add salt and seeds and bang it around with a potato masher or meat tenderizer, until it starts to soften a bit. Pack it into a quart jar, using the end of a wooden spoon to really force it down. Top it off with just enough water to cover. Let it mellow for a month or more, occasionally releasing any gasses that collect in the jar. Just be warned, it will be stinky. If any bloom starts to develop on top, scrape it off.

Kraut in a jar MN way...

1 quart water

1 cup salt

1 pint vinegar

6 heads cabbage, shredded

heat all of the above ingredients except cabbage

Shred cabbage, cake pan full at a time, pack cabbage in jars as tight as possible

burping it as you go.(poke it down with a wooden spoon to get the air out)

pour the hot liquid over making sure to burp(poke it down with a wooden spoon to get the air out)

wipe rim of jar clean and put lids on, keep out of sun, keep in garage and out of site for 1 1/2-2 months for fermenting... makes 12 quarts

Carrot Zucchini Muffins

2011-09-04T06:43:00.000-07:00

CARROT ZUCCHINI MUFFINS

2/3 cup vegetable oil
2 large eggs
2/3 cup granulated sugar
1/2 cup light or dark brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups finely shredded unpeeled zucchini
1/2 cup finely shredded carrot

top with pecans and chocolate chips and watch them disappear....

Preparation:

Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

Russian Tea cakes I

2011-08-26T18:20:00.000-07:00

Russian Tea Cakes I

Prep Time: 20 Minutes

Cook Time: 12 Minutes

Ready In: 35 Minutes

Servings: 36

INGREDIENTS:

1 cup butter

1 teaspoon vanilla extract

6 tablespoons confectioners' sugar

2 cups all-purpose flour

1 cup chopped walnuts

1/3 cup confectioners' sugar for

decoration

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3.	Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

grilled salmon

2011-08-22T17:54:00.001-07:00

1/4 cup dry sherry
1/4 cup low sodium soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
1 teaspoon garlic powder
1/2 teaspoon pepper
1/8 teaspoon ground ginger
1 (16 ounce) skinless salmon fillet (1 inch thick)
cooking spray

Directions:

1
Combine first 7 ingredients in a shallow dish; stir well. Add fish; cover, and marinate in refrigerator 30 minutes.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees). Remove fish from marinade; reserve marinade.

Place fish on grill rack or in a grill basket coated with cooking spray; grill, uncovered, 5 to 7 minutes on each side or until fish flakes easily when tested with a fork...

4.Transfer fish to a serving platter, and keep warm.
5
Place reserved marinade in a small saucepan; bring to a boil. Boil 5 minutes or until marinade becomes thick and syrupy.
6
Spoon over fish; serve immediately.

YUM. we loved this...

fast homemade ketchup

2011-07-20T07:58:00.000-07:00

1 15 oz can of tomato puree

1 TBS onion powder

2 tablespoons olive oil

1/3 cup packed dark brown sugar

1/4 cup cider vinegar

1/4 teaspoon salt

I mixed all of the above ingredients in a pot, and cooked and simmered for 15 minutes. I was in a desperate fix for ketchup for burgers on the grill...!!! LOL! Gotta have Ketchup! This turned out great. made about 1 pint jar of ketchup.

let cool, and keep in the fridge for a week...

fast easy yummy pancakes!

2011-07-20T07:53:00.001-07:00

Ingredients

1 cup all-purpose flour
1 tablespoon white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 egg
2 tablespoons vegetable oil

Directions

Preheat a lightly oiled griddle over medium-high heat.
Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

lemon basil sorbet

2011-07-02T14:30:00.000-07:00

Lemon Basil sorbet from my recipes.com

Ingredients

3 cups loosely packed fresh basil leaves, torn
1 1/2 cups sugar
1 1/2 cups water
1/2 cup light-colored corn syrup
2 cups fresh lemon juice (about 2 pounds lemons

Preparation

Combine first 4 ingredients in a saucepan. Bring to a boil; cook 3 minutes or until sugar dissolves. Remove from heat; chill. Strain basil mixture through a sieve into a bowl, pressing basil with the back of a spoon to remove as much liquid as possible. Discard basil. Combine sugar mixture and juice.
Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Remove sorbet from freezer 10 minutes before serving.

Chicken enchiladas

2011-03-04T19:35:00.000-08:00

This recipe is from my friend Andrea, who found it here..

hese are so easy and good...

Chicken Enchiladas

1/3 cup honey

1/4 cup lime juice

2 tsp. chili powder

2 large garlic cloves, minced, or 1/2 tsp. garlic powder

2 large chicken breasts, cooked and shredded

12 corn tortillas

2 cups shredded cheese (I used sharp cheddar and colby/jack)

1 14 oz. can green enchilada sauce

1/2 cup heavy cream

*Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I did this a couple hours before dinner so it could marinate).

*Mix enchilada sauce and cream together in a bowl. Pour about 1/2 cup of it into a baking dish. Spread around bottom.

*Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (20 seconds on each side). Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. Bake at 350 for 30-35 minutes.

DELICIOUS RICE DISH

2011-02-13T05:31:00.001-08:00

DELICIOUS RICE DISH
Haven't made this yet! But am going to this week.. Although I hear good things!

2 tablespoons canola oil
1 cup broccoli stem (peeled, finely diced approx 1 1/4 lb. broccoli)
3/4 cup shredded carrot
3/4 cup diced red bell pepper
3/4 cup corn kernel (fresh or frozen)
4 scallions, thinly sliced (both white and green parts)
2 tablespoons fresh ginger, grated
2 large garlic cloves, minced
4 cups cooked brown rice, chilled
3/4 cup diced Canadian bacon (4 oz)
1/4 cup chopped cilantro (optional)-but this was so delightful
2 large eggs, lightly beaten
1/4 cup low sodium soy sauce
Change Measurements: US | Metric

Directions:
1 Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat.
2 Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes.
Add corn and scallions and cook Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. 5 Add the cold rice and Canadian bacon or pork and cook, stirring until heated through 3- 5 minutes.
Make a 3 inch well in the center of the rice mixture.
Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled.
Stir the eggs into the rice mixture. Add the cilantro.
Stir in the soy sauce and serve.

Jackies chocolate chip cookies

2011-02-12T14:41:00.001-08:00

Jackie’s Chocolate Chip Cookies (YUM!)

3/4 cup sugar
3/4 cup brown sugar
3/4 butter, softened
2 eggs
1 1/2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
18 ounces semisweet chocolate chips

Place sugar, brown sugar, butter, eggs, and vanilla in bowl. Use electric mixer. If you
have a Kitchenaid turn to Speed 2 and mix for 30 seconds. Stop and scrape bowl. Turn
to Speed 4 and beat for 30 seconds.

Place flour, salt, and baking soda in the mixture, gradually on Stir speed for about 2
minutes. Increase to Speed 2 and beat for 30 seconds. Add chocolate chips on stir
speed and mix until blended.

Drop by teaspoonfuls on baking sheet. Bake at 350˚ for 10 to 12 minutes. I like to do 10
minutes first. Then check and bake until just slightly brown or slightly undercooked.
Remove from oven and cool on baking sheet for 2 minutes before removing to a cookie
rack to cool.

Enjoy!!

terriyaki sauce

2011-02-12T14:40:00.001-08:00

Ingredients

2/3 cup mirin (Japanese sweet rice wine)
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste

Directions

Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

Spicy Pumpkin Soup

2011-02-06T13:24:00.000-08:00

Spicy Pumpkin Soup
This makes about 2.5 quarts.

squash
olive oil

1-2 onions, chopped
brown sugar
2-3 celery stalks, chopped

2 carrots, chopped
1/2 red bell pepper, chopped
2 cloves garlic, minced
chipotle in adobo, chopped
a couple teaspoons of fresh thyme
2-3 bay leaves
cinnamon

2 cups vegetable stock
3-5 cups water
salt and pepper

Get some squash--butternut, acorn, carnival, whatever looks good, and in any combination--cut the squash in half, scoop out seeds and stringy guts, then place cut-side down on a foil lined baking sheet. Roast at 350 degrees until you can easily stick a knife through them. Let cool a few minutes, then scoop flesh from the skin. You'll need about five cups for this soup, which is maybe equivalent to 2.5 medium butternut squash. You can easily roast a whole bunch of squash, stick the flesh in a blender to make it smooth, then freeze it for later when you want to make soup (or pie or bread or whatever).

Heat oil over medium in a really big pot. Add onions, some salt, and some brown sugar, maybe a tablespoon. Cook for a while, stirring a lot, lower the heat if you have to so they don't burn. I get impatient and can't wait for the onions to caramelize, but you can try.

Add celery, carrots, bell pepper and cook for a couple of minutes. Clear a little spot in the pan (add oil if you need to) and add the garlic to that spot and cook until you can smell it, like 30 seconds.

Take a chiptole pepper out of its can and chop it up, add some now, along with some of the adobo from the can, and save some aside in case you want to add more heat later.
Add the squash, herbs, spice, and stock. Add enough water to make it the consistency you want. Add some salt and pepper. Let it simmer for a little while, stirring occasionally, until you can't really wait any longer. I can only wait 20-30 minutes. Remove bay leaves, and puree the soup. Add more water if it needs to be thinned out, and more chipotle and salt and pepper if needed. Top with lime, sour cream, cilantro, and toasted pumpkin seeds. The soup freezes really well, too!

Chicken stir fry

2010-12-30T19:26:00.000-08:00

Ingredients

4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
3 garlic cloves
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup sliced celery (1/2 inch pieces)
1 cup thinly sliced carrots
1 cup pea pods
1 small onion, cut into wedges
1 cup chicken broth
1 teaspoon onion powder
1 cup pinneapple
1 cup cashews
dash of basil and parlsey

Directions

Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder onion powder, add to bag and shake well. Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm. Add remaining oil; stir- fry broccoli, celery, carrots and onion, pea pods, pinneapple adn cahsews for 4-5 minutes or until crisp-tender. Add broth and basil and parsley. Return chicken to pan. Cook and stir until thickened and bubbly.

Emeril's Spiced Nuts

2010-12-19T19:16:00.000-08:00

I rcvd these as a hostess gift,

and I can tell you they are quite yummy!

Emeril's Spiced Nuts

Ingredients

2 tablespoons butter
1/4 cup light brown sugar
2 tablespoons water
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups mixed nuts, such as walnuts, pecans, hazelnuts and almonds

Directions

Mix spices and reserve.

Heat nuts in a dry skillet and cook, stirring frequently, until begin to toast, about 4 minutes. Transfer to a small bowl and set aside. Add the butter, sugar, water and spices to the hot skillet and cook, stirring, until a glaze forms, about 1 minute. Return the nuts to the skillet and toss to combine with the glaze. Cook for about 1 to 2 minutes, or until the nuts are glazed and golden brown.

Remove from the heat and transfer to a baking sheet lined with aluminum foil, separating with a fork. Let rest until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.

Andrea's favorite cookies

2010-12-19T14:35:00.000-08:00

from my pal Andrea

Marin's Andes Mint Cookies

3/4 c. butter
1 1/2 c. brown sugar
2 T. water
2 cups semi-sweet chocolate chips
2 eggs
1 1/4 tsp soda
1/2 tsp salt
2 1/2 cups flour

1. Preheat oven to 350 F.
2. Melt butter, sugar and water over low heat.
3. When melted, stir in semi-sweet chocolate chips. Stir until melted. Cool 10 minutes.
4. Beat in eggs, soda, salt and flour. Cool 45 minutes.
5. Roll into balls and place on cookie sheet.
6. Bake for 11 minutes.
7. Immediately after removing the cookies from the oven, top each cookies with an Andes mint. Spread the mint across the top of the cookie when melted.
8. Transfer cookies to a cooling rack and let cool.
(Note: I sprinkled crushed candy cane on these cookies, but Marin makes them year round sans candy cane. Yumm-o!)

Chocolate Candy Cane Cookies

1 cup butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 tsp vanilla
2 cups all-purpose flour
2/3 cup cocoa
3/4 tsp baking soda
1/4 tsp salt
12 candy canes, crushed

1. Preheat oven to 350 F.
2. Cream butter and sugar. Beat in eggs and vanilla.
3. Add dry ingredients and mix again.
4. Sample as much of this truly divine cookie dough as desired. If there is ample dough left, proceed with recipe. Otherwise, begin again at step two.
5. Mix in crushed candy cane.
6. Drop by spoonful onto greased cookie sheet.
7. Bake 8-10 minutes.
8. Cool only slightly, then transfer to rack to cool. (Note: Maybe they shouldn't cool at all on the sheet. I left my cookies on the sheet too long and the bits of melted candy cane cooled, hardened and stuck to the cookie sheet. As this is an improvised recipe, I'm still figuring this part out. If you have any insights, by all means share!)

Roasted Pear Stuffing

2010-12-19T14:30:00.000-08:00

Roasted Pear Stuffing

Ingredients

2 teaspoons olive oil
4 cups sliced peeled Bosc pear (about 3 1/2 pounds)
1 cup diced onion
1 cup diced peeled celeriac (celery root)
3 garlic cloves, minced
1/2 cup dry sherry
5 cups (1/2-inch) cubed dense white bread (about 8 ounces)
1 cup fat-free, less-sodium chicken broth
1/2 cup chopped hazelnuts, toasted
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
Preparation

Preheat oven to 350°.

Heat the oil in a large nonstick skillet over medium-high heat. Add pear slices, and cook, without stirring, 2 minutes or until golden brown. Carefully turn pear slices; cook for 2 minutes or until golden brown. Add onion, celeriac, and garlic; saute 3 minutes or until lightly browned. Add sherry and brandy, and cook until liquid almost evaporates. Remove from heat; cool.

Combine pear mixture, bread, and remaining ingredients in a large bowl, tossing gently. Spoon the bread mixture into a 2-quart casserole. Cover with lid, and bake at 350° for 45 minutes or until thoroughly heated.

Wild Rice Stuffing with fruit

2010-12-19T14:23:00.001-08:00

Wild Rice Stuffing with fruit

Ingredients

6 tablespoons (3/4 stick) butter
18 ounces pearl onions, blanched in boiling water 1 minute, peeled

4 1/2 cups canned low-salt chicken broth
3 tablespoons chopped fresh thyme
1 1/4 cups wild rice (about 6 1/2 ounces)
1 1/4 cups long-grain white rice

1 6-ounce package dried apricots, coarsely chopped
1 cup dried tart cherries
1 cup raisins
1 cup pecans, toasted, chopped

Preparation

Melt 2 tablespoons butter in large skillet over medium heat. Add onions and sauté until brown, about 15 minutes. Set aside.

Bring 4 1/2 cups broth and 1 tablespoon thyme to boil in large saucepan. Add wild rice; bring to boil. Reduce heat; cover and simmer 30 minutes. Add white rice; cover and simmer until all rice is tender and liquid is almost absorbed, about 15 minutes longer.

Stir dried apricots, dried cherries, raisins and 2 tablespoons thyme into rice mixture; cover and simmer 3 minutes. Stir pearl onions and remaining 4 tablespoons butter into rice. Mix in pecans. Season generously with salt and pepper.

To bake stuffing in turkey:
Loosely fill main cavity with cool stuffing. Butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 20 minutes.

To bake all of stuffing in baking dish:
Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Transfer stuffing to prepared dish. Cover with buttered foil, buttered side down, and bake until heated through, about 30 minutes.

Baked Artiochoke dip

2010-12-19T14:22:00.001-08:00

BAKED Artichoke dip

Ingredients:

1 cup mayonnaise
1 cup grated Parmesan cheese
14 oz. can artichoke hearts, well drained (marinated or not, as you wish)
10 oz. pkg. frozen chopped spinach, thawed, well drained
1 red bell pepper, chopped
1 cup shredded Monterey Jack cheese
Preparation:

Preheat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper. Place in 1 quart ovenproof casserole and sprinkle with Monterey Jack cheese. Bake at 350 degrees 15-20 minutes until heated and bubbly and cheese is melted. Serve with baguette slices, crackers or pita crisps.

FAST crisp sugar cookies

2010-12-12T08:52:00.000-08:00

CRISP SUGAR COOKIES
preheat oven to 350

in a large bowl mix

1 c confectioners sugar
1 c brown sugar
1 c butter
1 cup veg oil

(Cream these together)
add in
2 eggs
2 tsp vanilla extract
(stir it all up!)

In a smaller bowl,

4.5 c flour
1 tsp baking soda
1 tsp salt
1 tsp cream of tartar

Stir into creamed mixture.

Roll balls into walnut sized balls lay on ungreased cookie sheet.
squish down with the palm of your hand...
I find a glass doesn't work as these are a bit mushy...

sprinkle with sugars, bake 5-10 minutes... till lightly brown edges...

then put a lock on the cookie jar, because they disappear fast...

Roasted Cauliflower Recipe

2010-12-11T15:04:00.001-08:00

Roasted Cauliflower Recipe

Ingredients

1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

Method

1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.

Serves 4.

Candy cane Faux-Jo's

2010-12-11T06:06:00.000-08:00

I have not made these yet, but boy do they sound good!

But I hope to make these this week.. I'll let you know.

Candy Cane Faux-Jo’s

from Savour Fare by Kate

Adapted from Smitten Kitchen
Makes 25 to 30 sandwich cookies

For the chocolate cookies:
1 1/4 c flour
1/2 c unsweetened Dutch process cocoa (I used a very dark Callebaut cocoa)
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 c. sugar
10 Tablespoons (1 stick + 2 T) salted butter
1 large egg

For the filling:
1/4 c. salted butter (1/2 a stick)
1/4 c. vegetable shortening (measure it by filling a pyrex cup to 3/4 cup with water, then adding shortening until the water level reaches 1 cup)
2 cups sifted powdered sugar
1/2 tsp. peppermint extract
1.5 ounces candy canes

In a food processor, combine the flour, cocoa, baking soda, baking powder, salt, and sugar. Add the butter and pulse until it’s incorporated, then add the egg. Preheat the oven to 375. Chill the dough for a few minutes in the refrigerator while your oven is preheating.

Take rounded teaspoons of the batter and form them into balls, placed evenly on a parchment lined cookie sheet about 2 inches apart. Because these are sandwich cookies, it’s important to make the balls as evenly sized and shaped as possible — I found a melon baller to be useful. With the heel of your hand, flatten each ball slightly — you want them to look like chubby disks.

Bake for 9 minutes. Let the cookies cool on the sheet for a few minutes, then transfer to a rack to cool.

Crush the candy canes — you want there to be recognizable shards, but nothing too big. I found the best way to do this was to put the canes (I used mini) in a ziploc bag, bang them with a rolling pin until they were in small pieces, then roll them with said rolling pin until I had candy cane dust/powder.

To make the filling, combine the butter and shortening in a mixing bowl, and add until combined. Slowly beat in the powdered sugar until incorporated. Add the extract, beat until combined, then add your candy cane “dust” and stir until just combined.

To assemble the cookies, try to match up your cookies with a pair of roughly equal size and shape. Place the filling in a pastry bag and, using a 1/2 inch pastry tip, pipe a small blob of filling right in the center of one of your cookies. Using the other half of the sandwich, press the halves together until the filling has spread to the edge, or nearly. Repeat for the remaining sandwiches.

Try to restrain yourself.

ITALIAN SAUSAGE WITH PEPPER AND ONIONS

2010-12-06T16:06:00.001-08:00

2 lg. (about 1 lb.) red peppers
1 med. Spanish onion (about 8 oz.)
2 tbsp. olive oil
1 clove garlic, minced
3/4 tsp. dried thyme leaves
6 fresh Italian sausage links (about 1 1/2 lbs.)
1/2 c. water
1/2 c. dry white wine

Cut peppers into 12 wedges. Cut onion into 1/2 inch slices; separate into rings. Cook peppers in olive oil in large frying pan over medium heat 5 minutes, stirring frequently. Add onion, then garlic and thyme and continue cooking until onions are limp. Meanwhile place Italian sausage and water in another frying pan. Cover tightly and cook over medium heat 10 to 12 minutes, turning once.
Remove cover and continue cooking 15 to 18 minutes or until cooked through and browned, turning occasionally. Remove sausage from frying pan, pour off drippings. Increase heat to medium-high; add wine to deglaze pan, scraping up brown pieces. Add vegetables and return sausage to frying pan, stirring to coat with sauce. Continue cooking 2 to 3 minutes.

Carrot Cake

2010-09-28T04:42:00.000-07:00

Carrot Cake
1.5 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
2 tsp baking powder
1 tsp baking soda
1 Tbsp cocoa powder
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 pinch ground cloves
3 eggs
2 cups brown sugar
1/2 cup applesauce
1 cup canola or vegetable oil
1/2 cup milk
3.5 cups shredded carrots
1.5 cup chopped walnuts

Frosting
8 oz. package of cream cheese
5 Tbsp. butter, softened
2 cups powdered sugar
1/2 tsp vanilla
1/2 tsp lemon juice

Preheat oven to 350. Spray a 9x12 cake pan with non-stick cooking spray and line with parchment paper. Mix flours, salt, baking powder, baking soda, cocoa and spices in a bowl. In a separate large bowl, mix eggs, brown sugar, applesauce, oil and oat milk until well blended. Add shredded carrots to wet ingredients. Mix dry ingredients into wet ingredients, stirring until mostly combined. Add walnuts and mix just until combined. Don't over mix. Pour into baking pan. Bake for 40 minutes, or until a toothpick in the center comes out clean. Cool in pan on a rack. To make frosting, mix butter and cream cheese until well blended. Add vanilla and lemon juice. Add powdered sugar. Frost cake when cool.

Fresh Raspberry Syrup

2010-08-29T17:34:00.000-07:00

Raspberry Syrup

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NY TIMES Published: September 19, 2007

2 cups raspberries or other berries

1 1/2 cups sugar, plus 2 tablespoons

1/2 teaspoon fresh lemon juice.

1. Combine berries, 2 tablespoons sugar and 1 cup water in a medium saucepan with a heavy bottom. Cook over medium heat, stirring constantly, until berries begin to break down and release their juices, about 4 minutes.

2. Add 1 1/2 cups cold water and lemon juice. Bring to a boil, then immediately turn down to a simmer and skim off any foam that bubbles to top. Cook for 15 minutes.

3. Strain into bowl through cheesecloth-lined strainer, pressing on fruit to squeeze out juices. Return the liquid to the pan and add 1 1/2 cups sugar. Stir until sugar dissolves. Bring to a boil and cook for 2 minutes. Remove from heat and let cool. Store in a tightly sealed container in the refrigerator for up to 3 weeks.

Yield: About 2 1/2 cups.

We've made this twice this summer... great over waffles, pancakes, and ice cream! May even try using the syrup as a juice drink... diluted with water will pretty much make it like Koo-aid.... (lot's of sugar)

But I can't deny a little sugar All the time! nice for a treat...

turkey wild rice soup

2009-11-27T12:44:00.000-08:00

No more leftover turkey wild rice soup

Ingredients

3 (10.5 ounce) cans condensed chicken broth
2 cups water
1/2 cup finely chopped green onions
1/2 cup uncooked wild rice
8 slices bacon
1/2 cup margarine
3/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon ground black pepper
2 cups half-and-half cream
1 1/2 cups cooked, diced turkey meat
2 tablespoons dry sherry

Directions

In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

Pumpkin Muffins

2009-11-27T12:09:00.001-08:00

Gotta use up that leftover pumpkin!

Pumpkin Muffins

1 cup pumpkin
3 c. flour
2 c. sugar
2 tsp baking soda
1/2 tsp baking powder
1 tsp ginger
1 tsp nutmeg
2 tsp cinnamon
1 tsp all spice
1 tsp salt
2/3 c veggie oil
3 eggs

Mix wet ingredients add dry ingredients, grease muffin tin, bake 20-25minutes in a 350 oven.

cranberry relish

2009-11-26T04:47:00.000-08:00

Probably the Brown Family's Cranberry Relish Recipe
From Fat free vegan

12 ounces fresh cranberries
1 navel orange, scrubbed and cut into 8 pieces
2 apples, peeled and cut into 8 pieces
3/4 to 1 cup natural sugar
1/3 cup chopped pecans

Wash the cranberries and remove any stems, bad cranberries, or inedible stuff you find. Put half of the cranberries, orange (unpeeled), and apple into the food processor and pulse to chop coarsely. Some larger pieces are okay, but nothing big enough to choke on. Pour into a bowl and process the other half of the fruit. Put it into a bowl, add the sugar to taste, and mix in the pecans. Refrigerate it for a day or two to allow the flavors to develop. Quick! If you start now, it'll be ready by Thanksgiving.

Honey Banana Sweet Potatoes

2009-11-26T04:36:00.001-08:00

We do a Vegan Thanksgiving every year, so I'm always looking for yummy new recipes to try. The next 4 recipes are a few that have come my way to my table this year.

For this recipe, I only added and a bit of agave none of the sugar or honey... The bananas add a lot of sweetness, so it does not need much sugar.

Honey Banana Sweet Potatoes
from Indigo Jones

5 medium sweet potatoes

4 bananas

2 sticks butter
(for Vegan I used Earth balance)

1/4 cup honey

3/4 cup brown sugar

1/2 cup flour

1 1/2 cups chopped pecans

Preheat the oven to 400 degrees.

Prick the sweet potatoes with a fork and roast for 30 minutes.

Add the bananas in their peels to the pan and continue roasting for another 10-15 minutes until both are very soft.

Set aside to cool.

Scoop out the insides of the sweet potatoes, peel the bananas, and add them to a bowl with 1 stick of butter, and the honey, and mix until smooth and fluffy. Sprinkle with a little coarse salt.
Spoon into a greased, oven proof dish.

In a seperate bowl, mix the remaining stick of butter, brown sugar, flour and pecans. Rub with your fingers until the mixture resembles coarse crumbs.

Sprinkle the mixture over the sweet potatoes, and bake another 20 minutes until golden.

Enjoy!

note: The banana peels will turn black when cooked. This will not effect the taste.

Pumpkin Pie Bites

2009-11-26T04:35:00.000-08:00

I was short of brown sugar so I used agave, I might have used less tofu, as it was a bit gooey, but everyone liked this a lot. I cooked down 1 1/2 apples with a couple of TBS of water to make my own applesauce for this recipe...
And now I realize I forgot the crystalized ginger, but it tasted great anyway.

Pumpkin Pie Bites

The topping, which contributes about 10 calories per bar, is optional, though I think the crystallized ginger adds a lot of zing to these tasty bites. They improve with age, so consider making them a day ahead of serving.

Crust
1 1/2 cups quick or rolled oats* (divided)
1 cup sorghum (or other whole grain) flour
1/2 teaspoon baking powder
1/2 cup brown sugar firmly packed
1/2 teaspoon cinnamon
1/2 cup apple sauce or apple butter
2 tablespoons water

Filling
15 ounces pumpkin (canned or cooked and water pressed out)
12 ounces extra-firm silken tofu (lite preferred)
1/2 cup turbinado sugar (or regular sugar)
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly grated)
1/2 teaspoon ginger
1/2 teaspoon allspice
1 teaspoon vanilla extract
1/2 teaspoon rum extract (optional)
2 tablespoons agave nectar (or other liquid sweetener)
1 teaspoon salt

Topping
1/4 cup quick or rolled oats*
2 tablespoons brown sugar
1/4 cup walnuts, roughly chopped
2 tablespoons crystallized ginger (I used Penzey's but here's a vegan option)

Preheat oven to 375 F. Line the bottom of a 9x13-inch nonstick baking pan with parchment paper.

Crust: Place 1/2 cup of the oats in a blender and crush them to a fine powder. Pour the oat flour into a medium mixing bowl and add the remaining oatmeal and the other dry crust ingredients. Add the apple sauce and water and stir until well-moistened. If necessary, add additional water a teaspoon at a time until all flour is moist. Pour it into the prepared pan and press it into the pan until the bottom is evenly covered.

Filling: Place all the filling ingredients into a blender or food processor. Process until all ingredients are thoroughly combined. Pour filling on top of crust and smooth with a spatula.

Topping and Baking: Mix the topping ingredients together and sprinkle on top of the filling. Bake for 40-45 minutes, until pumpkin is set in the middle. Remove from oven and run a non-metal knife or spatula around the edges. Cool for at least 15 minutes before cutting into 48 squares.

Servings: 48
Yield: 48 squares

Fat-Free Pumpkin and cranberry Biscuits

2009-11-26T04:34:00.000-08:00

Fat-Free Pumpkin and cranberry Biscuits

If you want to make the dough itself a little sweeter, substitute agave nectar for a couple tablespoons of the soy milk. Or, if you want sweetness without calories, try adding a little stevia or your favorite sweetener to the batter.

2 cups white whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 teaspoons cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1/4 cup dried cranberries

1/2 cup pumpkin (canned or cooked, pureed, and drained)

1/2 cup plain soy milk (plus additional, as needed)

1 tablespoon lemon juice

Preheat oven to 425F and lightly oil a non-stick baking sheet. Mix the dry ingredients together well (flour through raisins). Add the pumpkin and mix until crumbly (do not overmix). Combine the soymilk and lemon juice and add it, stirring until a soft dough forms. If all flour is not moistened, add additional soymilk a teaspoon at at time until dough forms a ball.

Turn out the dough onto a well-floured surface and sprinkle the top lightly with flour. Roll out about 3/4 inch thick. Using a 1 1/2-2-inch wide biscuit cutter or glass dipped in flour, press straight down without twisting to cut into 12-15 biscuits.

Place the biscuits, sides lightly touching, on the oiled sheet. Bake until tops are lightly browned, 9-11 minutes. Serve hot.

Wild Mushroom Soup

2009-11-26T04:33:00.001-08:00

Wild Mushroom Soup

Recipe by: Adapted from a Cooking Light Recipe

* 2 tablespoons finely chopped celery
* 2 tablespoons finely chopped shallots
* 2 tablespoons finely chopped carrots
* Cooking spray
* 1 C thinly sliced button mushrooms
* 1 C thinly sliced shiitake mushroom caps
* 1 (14-oz) can fat-free, less-sodium veggie broth
* 1 teaspoon dry sherry
* 1/2 teaspoon chopped fresh parsley
* 1/4 teaspoon chopped fresh tarragon
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon salt

Heat a large non-stick skillet over med.-high heat. Add celery, shallots, and carrot, sauté 3 min. or until lightly browned. Spoon vegetable mixture into a med. bowl.

Coat pan with cooking spray. Add button mushrooms; sauté 3 min. or until lightly browned. Add button mushrooms to veg. mixture. Coat pan with cooking spray, and add shiitake mushrooms, sauté 3 min. or until lightly browned. Add shiitake mushrooms to vegetable mixture.

Combine vegetable mixture and broth in med. saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Stir in sherry and remaining ingredients. Simmer, uncovered, for 5 minutes. Serve, or chill (it works to make it ahead. Reheat over med. heat.)

Christmas morning pie

2009-11-14T15:00:00.000-08:00

Christmas Morning Pie

Any morning, we like to have an Omelette style pie... If you have lots of folks in the house, this can feed many!

Ingredients:

1 pound bulk pork sausage with sage,

cooked and crumbled

1 cup shredded Swiss cheese

1 cup shredded Cheddar cheese

2 (9 inch) unbaked pastry shells

6 eggs, lightly beaten

1 cup milk

1/2 cup chopped onion

1/3 cup chopped sweet red pepper

1/3 cup chopped green pepper

Directions:

1.	In a bowl, combine sausage and cheese. Place half of mixture in each pastry shell. Combine eggs, milk, onion and peppers. Pour half over sausage in each shell. Bake at 350 degrees F for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

strawberry rhubarb crumb pie

2009-11-14T14:58:00.001-08:00

Gotta love anything rhubarb...

Ingredients:

1 egg

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

3/4 pound fresh rhubarb, cut into 1/2 inch

pieces

1 pint fresh strawberries, halved

1 (9 inch) unbaked pie shell

TOPPING:

3/4 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup quick-cooking or rolled oats

1/2 cup cold butter

Directions:

1.	In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.
2.	For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.

Peach Cobbler

2009-11-14T14:57:00.001-08:00

Ingredients:

8 fresh peaches - peeled, pitted and sliced

into thin wedges

1/4 cup white sugar

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

2 teaspoons cornstarch

1 cup all-purpose flour

1/4 cup white sugar

1/4 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, chilled and cut

into small pieces

1/4 cup boiling water

MIX TOGETHER:

3 tablespoons white sugar

1 teaspoon ground cinnamon

Directions:

1.	Preheat oven to 425 degrees F (220 degrees C).
2.	In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3.	Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4.	Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

soft ginger snap cookies

2009-11-14T14:54:00.001-08:00

Ingredients:

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2.	In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
3.	Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

BBQ SAUCE

2009-11-14T14:52:00.001-08:00

BBQ SAUCE

Ingredients:

1 cup ketchup

1 tablespoon Worcestershire sauce

1 cup molasses

2 tablespoons brown sugar

1/4 cup chopped onion

1 tablespoon garlic powder

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

2 tablespoons lemon juice

1 (5.5 ounce) can tomato juice

2 tablespoons liquid smoke flavoring

Directions:

1.	In a blender or food processor, combine the ketchup, Worcestershire sauce, molasses, brown sugar, onion, garlic powder, ground black pepper, cayenne pepper, lemon juice, tomato juice, and liquid smoke flavoring. Puree until smooth, and transfer to a saucepan.
2.	Place saucepan on the stove over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for about 1 hour, or to desired thickness.

Caramelized Brussels Sprouts with Pistachios

2009-11-14T14:50:00.001-08:00

Caramelized Brussels Sprouts with Pistachios

Ingredients:

4 pounds Brussels sprouts

1/2 cup unsalted butter

4 small red onions, cut into strips

1/4 cup red wine vinegar

2 tablespoons white sugar

salt and pepper to taste

1/2 cup coarsely chopped pistachios

Directions:

1.	Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
2.	Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
3.	Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
4.	Season with salt and pepper to taste and garnish with pistachios.

Yummy Fall Waffles

2009-11-14T14:49:00.000-08:00

FALL WAFFLES

We love Waffles in the fall.

Ingredients:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground ginger

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon baking soda

1/4 teaspoon dry mustard

1/4 teaspoon salt

1/3 cup packed brown sugar

1 egg, separated

3/4 cup buttermilk

1/4 cup molasses

3 tablespoons butter or margarine, melted

1/8 teaspoon cream of tartar

Directions:

In a bowl, combine flour, baking powder, ginger, cinnamon, allspice, baking soda, mustard and salt; set aside. In a large mixing bowl, beat brown sugar and egg yolk until fluffy. Add buttermilk, molasses and butter; stir into dry ingredients just until combined. In a small bowl, beat egg white and cream of tartar until soft peaks form. Gently fold into batter. Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

Favorite Tomato Soup

2009-11-01T14:28:00.001-08:00

Fresh Tomato soup

This is my all time favorite tomato soup. I crave it...
Toast some bread, spread melted butter and garlic over it and chop into cubes to throw into the soup with some strips of fresh basil, and a bit of parmesan cheese...
Heaven.

Ingredients

4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

Directions

In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

cranberry spinach salad

2009-11-01T14:25:00.000-08:00

cranberry spinach salad

Ingredients

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar ( I use AGAVE, not sugar)
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

Directions

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Lemon Mousse Pie

2009-11-01T14:23:00.001-08:00

Spectacular Lemon Mousse Pie Recipe

Recipe created by Dorothy Lacefield

OK. one recipe I have yet to make. But since it won best of show at the Texas state fair,
how can it not be fantastic?
Anything with lemon wins me over...

Dorothy Lacefield's delicious lemon pie won Best of Show at the State Fair of Texas and tied for the title of Oprah and Gayle King's "Best of the Best."

Ingredients:

Makes 8 servings

Crust:

3/4 cup toasted almonds , ground
6 Tbsp. butter , melted
1 1/4 cup graham cracker crumbs
1 tsp. grated lemon peel

Lemon Curd:

1 cup sugar
4 large egg yolks , lightly beaten
1 Tbsp. grated lemon peel
1/2 cup butter , cubed
1 cup fresh lemon juice
2 bars (4 ounces each) white chocolate , chopped
2 cups heavy whipping cream
8 ounces cream cheese , softened

Lemon Topping:

1/2 cup sugar
1 large egg
3 Tbsp. butter , cut up
1 large egg yolk
2 Tbsp. lemon juice
1/2 tsp. lemon peel

To make crust: Preheat oven to 350°. Butter a 10-inch pie plate. In a medium mixing bowl, combine almonds, crumbs, butter and lemon peel. Press evenly on bottom and sides of pie plate. Bake at 350° degrees for 9 to 10 minutes. Cool completely.

To make lemon curd: Bring sugar, lemon peel and juice to a boil in a heavy 3 1/2-quart saucepan over medium-high heat. Remove from heat and gradually whisk about 1/4 hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended. Place saucepan over medium heat and cook, whisking constantly, at least 10 or 12 minutes (mixture will be pudding-like in thickness). Add butter, in 6 batches, whisking constantly until butter melts and mixture is well blended after each addition. Remove from heat and pour mixture through a wire-mesh strainer into a bowl. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 3 hours. Make about 1 1/3 cups.

Microwave white chocolate in a small, microwave-safe bowl at high for 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate and beat until blended, stopping to scrape down sides. Add lemon curd and beat until blended.

Beat heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of crust. Chill 3 hours.

To make lemon topping: Combine sugar, butter and lemon juice in top of double boiler. Set over pan of simmering water and stir until sugar dissolves and butter melts. Beat egg, yolk and lemon peel in bowl until well blended. Gradually whisk warm butter mixture into egg mixture. Return mixture to double boiler and cook over simmering water until topping is thick, stirring constantly, about 10 minutes; do not boil. Transfer topping to bowl, whisking to smooth. Press plastic wrap directly onto surface of topping and chill until cold.

Remove pie from refrigerator. Spread with Lemon Topping. Chill for at least 1 hour. Garnish with sweetened whipped cream, lemon wedges and fresh raspberries.

Potato Pancakes

2009-11-01T14:18:00.000-08:00

German Potato Pancakes

with homemade applesauce

These have become a Christmas dinner favorite...

Ingredients

2 eggs
2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
6 medium potatoes, peeled and shredded
1/2 cup finely chopped onion
1/4 cup vegetable oil

Directions

In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
Heat oil in a large skillet over medium heat. In batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook about 3 minutes on each side, until browned and crisp. Drain on paper towels.

Homemade apple sauce....

6 fuji apples diced
add to saucepan add a bit of water to cover bottom layer of apples.. sprinkle with 1 TBS of sugar
and simmer until soft. Add a dash of cinnamon if you like... blend up or mash with a potato masher... serve warm! Enjoy!

Fruited Curry Chicken Salad

2009-11-01T14:16:00.000-08:00

Fruited Curry Chicken Salad

I love grapes with chicken salads... salty,spicy, sweet, delish!

Ingredients

4 skinless, boneless chicken breast halves - cooked and diced
1 stalk celery, chopped
1/2 onion, chopped
1 small apple - peeled, cored and chopped
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup mayonnaise

Directions

In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve!

Sesame Chicken strips

2009-11-01T14:14:00.000-08:00

Sesame Chicken strips
I don't make these very often, but when I do they disappear...
Terribly good.

Ingredients

1 cup mayonnaise
2 teaspoons dried minced onion
2 teaspoons dry mustard
1 cup crushed buttery round cracker crumbs
1/2 cup sesame seeds
2 pounds skinless, boneless chicken breast halves
SAUCE:
1 cup mayonnaise
2 tablespoons honey

Directions

Preheat oven to 425 degrees F (220 degrees C).
In a shallow plate or bowl combine 1 cup mayonnaise, onion and mustard. Mix together and set aside. In a separate shallow plate or bowl combine the cracker crumbs and sesame seeds. Cut chicken lengthwise into 1/4 inch strips.
Dip chicken strips in mayonnaise mixture, then in sesame mixture to coat. Place coated strips in a single layer on a lightly greased cookie sheet.
Bake in preheated oven for 15 to 18 minutes, or until juices run clear. Mix 1 cup mayonnaise and honey together in a small bowl and serve with chicken strips.

Buttermilk pancakes

2009-11-01T14:12:00.000-08:00

Buttermilk pancakes

These are my all time favorites... I could eat them all day....

Ingredients

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

Directions

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

peanut butter cookie

2009-11-01T14:11:00.001-08:00

Double-Delight Peanut Butter Cookies

Recipe created by Carolyn Gurtz, winner of the 2008 Pillsbury Bake-Off Contest

It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner.

Ingredients:

Makes 24 cookies

1/4 cup Fisher dry-roasted peanuts , finely chopped
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/2 cup JIF creamy peanut butter
1/2 cup powdered sugar
1 roll (16.5 ounces) Pillsbury refrigerated peanut butter cookies , well chilled
Crisco original no-stick cooking spray

Heat oven to 375°. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 balls, about 1 inch each.

Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.

Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with Crisco original no-stick cooking spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.

Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

Spicy Pumpkin Seeds

2009-10-30T15:20:00.000-07:00

We loved spiced nuts,seeds and popcorn around here...

Here's two favorites to use on the seeds from all those Pumpkins...

2 pumpkins worth of pumpkin seeds
Wash and rain in a strainer

Mix one egg white, and whisk it.
Pour it over the seeds and mix it up. Let the extra egg white drip off...

Divide in half if you like two kinds:

First Favorite:
Spicy sweet and salty Seeds

Sprinkle a dash of cayenne pepper over seeds. Tiny amount will do...
Sprinkle generously with raw cane sugar and Sea salt.

Spray cookie sheets with olive oil
Lay out in a single layer and

Bake 25 minutes in oven at 325.
It helps it you turn them over half way through....

Second favorite:

Garlic and salt Pumpkin Seeds

(using you egg white seeds) Sprinkle second half of seeds with Garlic powder and Sea salt

Spray cookie sheets with olive oil
Lay out seeds on a single layer across the cookie sheet and bake for 25 minutes at 325.
Turn seeds over once during baking time...

Enjoy!

Hummus

2009-10-05T05:21:00.000-07:00

Quick Easy & Delicious Hummus

1 can Drained chick peas
1/2 cup greek yogurt
1 garlic clove
1/4 tsp cumin
salt & pepper to taste
about 1/4 cup of olive oil (or more to preference)
optional: A little squeeze of lemon

I put all ingredients into my mini processor, add enough olive oil to make it a nice medium consistency... I prefer the yogurt(instead of tahini) in hummus, as it makes it a bit more creamy. This is a big hit in this house...

Cut some pita into wedges, spray with olive oil and sprinkle with sea salt, and broil for a few minutes, watch do they don't burn...

** When buying canned commercial beans. I buy "Eden Oragnics" brand...
found in most organic food stores...
It's one of the only companies that does not line their cans with BPA cancer causing chemicals... see article, and check your brands for BPA... BUY organic & FRESH when possible.

****

Black Bean Hummus

1 clove garlic

1 (15 ounce) can black beans; drain and

reserve liquid

2 tablespoons lemon juice

1 1/2 tablespoons tahini

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

10 Greek olives

Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Spicy Lentil soup

2009-10-05T05:16:00.000-07:00

Once fall hits, It's all about yummy soups and chowders in our house... This is a favorite...
Garam masala is a spicey Indian mixture, Very tasty!

Garam Masala

2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)

Spicy Lentil Soup

2 onions, chopped

2 cloves garlic, minced

1 teaspoon grated fresh ginger

6 cups water

1 cup red lentils

1 (15 ounce) can garbanzo beans, drained

1 (19 ounce) can cannellini beans

1 (14.5 ounce) can diced tomatoes

1/2 cup diced carrots

1/2 cup chopped celery

1 teaspoon garam masala

1 1/2 teaspoons ground cardamom

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin

1 tablespoon olive oil

	In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
	Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes then simmer for 1 to 1 1/2 hours or longer, until the lentils are soft.
	Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir.

Creole Seasonings

2009-10-03T08:40:00.001-07:00

Creole Seasoning Mix

2 tablespoons plus 1 1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper

Combine all ingredients. Store in an airtight container. Use to season chicken, seafood, steaks or vegetables.

Yields about 1/2 cup.

Southwest seasonings

2009-10-03T08:39:00.002-07:00

I have used both of these... try to see which you prefer...

Southwest Seasonings

1/3 cup chile powder
2 tablespoons dried cilantro leaves
2 tablespoons cumin
2 tablespoons Mexican oregano leaves
2 tablespoons dried sweet basil leaves
1 tablespoon garlic powder
1 tablespoon dried thyme leaves

Combine all in a medium bowl. Store in an airtight jar for up to 4 months.

Makes 1 cup seasoning.

or

another I use regularly...

Southwest Seasonings

4 tablespoons chili powder
4 teaspoons ground cumin
4 tablespoons paprika
2 teaspoon black pepper
2 tablespoon ground coriander
2 teaspoon cayenne pepper
3 tablespoon garlic powder
2teaspoon crushed red pepper
2 tablespoon salt
2 tablespoon dried oregano

Combine all ingredients thoroughly.
Double or triple these recipes. I like to store mine in pint mason jars...
When I make zetsy grilled chicken, I cover entire chickens with this rub... yum.

Southwest seasonings

2009-10-03T08:39:00.001-07:00

Southwest Seasonings

Makes 1 cup seasoning.

Slow cooked Pulled Pork

2009-10-03T08:28:00.000-07:00

Pulled Pork

1 (5 pound) pork butt roast
salt and pepper to taste
1 quart homemade broth, beef is best,
but I often use homemade chicken or veggie broth)
1/4 cup brewed coffee
4 cloves of garlic
1 whole chopped medium onion
add some creole or southwest seasonings and it really tastes good!

Throw it all in the crock pot, cover, set to LOW, and let it simmer at least 8--9 hours.
It will fall apart when you take it out. Shred with a fork, and I like to keep the juice for dipping our sandwiches in... My daughter also likes it with homemade ketchup stirred in... with salsa, and sweet pickle relish with a slice of provolone over it, or gruyere cheese on the side!
But you can add your own condiments!
;-)
Homemade Ketchup recipe is listed...
Creole and southwest Spice mixtures coming soon.

Deep Dark Brownies

2009-09-19T13:08:00.000-07:00

I recvd this recipe on a anniversary gift from one of my dear friends.

She knows me well, and is allowed to give me food as gifts!

She had it all done up in a lovely canister jar, with all the dry ingredients, and the recipe tucked inside.

YUM, is all I can say.

(and thank you!)

;-)

Decaf Bustelo Instant Espresso is the key ingredient.

SECRET INGREDIENT

http://www.kingarthurflour.com/shop/items/black-cocoa-12-oz

Deep Dark Brownies

2/3 cup of Dark Cocoa (I use half black, half Dutch process cocoa) 55 grams

1-1/2 cups sugar / 300 grams

½ cup confectioners’ sugar / 60 grams

¾ teaspoon salt / 5 grams

1 cup Unbleached all-purpose flour (I use half or more whole wheat) 120 grams

1 tablespoon espresso powder / 6 grams

1 cup toasted pecans ( or walnuts optional)

1 cup chocolate chips (optional – I use half cup mini chips)

3 large eggs

½ cup vegetable oil / 112 grams

2 tablespoons water of strong coffee / 24 grams

Whisk together the cocoa, sugars, salt, flour, espresso powder and nuts and chocolate chips (if using). Add eggs, oil and water or coffee, blend until mixed.

Pour mixture to 8 x 8 inch or 9 x 9 inch lightly greased pan and bake at 350 for 25-30 minutes. Cool for 1 hour or longer before cutting.

Yield-10-12 brownies.

Butternut squash Soup

2009-08-24T09:44:00.000-07:00

The really nice thing about growing your own squash, is that, preserving is easy!

Once ripe, and before you get a lot of rain(to prevent molding), pick your squash, and let it dry out in the sun for a few days... then store in a root cellar or in a cool dark place in the basement. this also works for your potatoes, onions, garlic. So it's not always a load of work to grow your own food!

But best of all nothing beats the taste!

Butternut Squash Soup

6 Tbs X Virgin Olive Oil
2 carrots peeled and sliced (I grate them)
3 apples grated.
3 medium onions chopped
8 cups veg or chicken stock
1 entire head of garlic, roasted
S&P to taste
2 butternut squash, halved & roasted
2 potatoes, peeled and cut up
2 -3 teaspoons grated fresh ginger
1 1/2 tsp. dried thyme leaves, crumbled
1 or 2 cups cream, milk or half and half, added after the soup is pureed.

Garnish with sauteed red pepper, a dollop of sour cream and some chives, or some toasted nuts, or some cheesy croutons- or don’t garnish at all.

Pour olive oil into large soup pot and slowly cook onions over low medium until lightly browned.

Add the roasted squash & roasted garlic, ginger, vegetables and carrot and stir well. Pour in the stock and bring to a boil. Reduce heat, cover and simmer for 45 minutes.

Add seasonings and parsley and simmer for another 15 minutes. Cool and blend in batches in blender or food processor. Reheat soup in clean pot and serve with fresh thyme as garnish.

Strawberry muffins

2009-08-23T15:13:00.001-07:00

Strawberry muffins
quick & easy.

1 1/2 C flour
3/4 C white sugar
1/2 tsp salt
2 tsps baking powder
1/3 C veggie oil
1 egg
1/3 c milk
1 1/2 c chopped strawberries

Preheat oven to 400 degrees F Grease muffin cups or line with liners

combine flour, sugar, salt, baking powder.
place veggie oil in a 1 cup measuring cup, add egg adn top off with milk to equal 1 cup.

mix with flour mixture... fold in strawberries

Bake 20 -25 minutes in preheated oven or until done.

We love homemade Ketchup

2009-08-17T17:00:00.000-07:00

Everyone asks me for my ketchup recipe, but I can't take the credit.
Here's the recipe below.
Good old Ball blue book recipe.

Tomato ketchup (Ball Blue Book of Preserving)
(yield: about 3 pints)

4 quarts chopped, peeled, cored tomatoes (about 24 large)
1 cup chopped onion (about 1 medium)
½ cup chopped sweet red pepper (about ½ medium)
1 ½ teaspoons celery seed
1 teaspoon whole allspice
1 teaspoon mustard seed
1 stick cinnamon
1 cup sugar

1 tablespoon salt

1 tablespoon paprika

1 ½ cups vinegar

Combine tomatoes, onion, and pepper in a large saucepot. Cook until tomatoes are tender. Purée using a food processor or food mill. Cook purée rapidly until thick and reduced by one-half. Tie whole spices in a spice bag. Add spice bag, sugar, salt and paprika to tomato mixture. Simmer 25 minutes, stirring frequently to prevent sticking. Remove spice bag. Ladle hot ketchup into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Chinese Chicken salad

2009-07-29T16:40:00.000-07:00

Ina Garten gets all the credit on this one. She's amazing, and we miss the Barefoot Contessa store we had here desperately...

This is a favorite for picnics, and family gatherings.. Very delicious.

Chinese Chicken salad.

Ingredients

4 split chicken breasts (bone-in, skin-on)
Good olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted

For the dressing:

1/2 cup vegetable oil
1/4 cup good apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Marinated Cucmbers

2009-07-29T16:09:00.000-07:00

I just picked 6 cucumbers out of my garden because I was craving these! We LOVE them. give it a try, Tell me what you think...

Marinated Cucumbers
Ingredients

6 medium cucumbers, thinly sliced
1 medium onion sliced
1 cup white vinegar
1/4 cup sugar ( I prefer agave)
1/4 cup olive oil
1 tsp salt
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp marjoram
1/2 tsp pepper
1/2 tsp ground mustard

Combine the cucs and onion, and in a small bowl mix all other ingredients mix well, and pour over, stir, cover and refrigerate for a couple hours... but better the next day!

Rhubarb Chutney

2009-06-24T14:05:00.000-07:00

So Easy, and yummy. I love chutneys, and this was very easy. You could cut the sugar, but I found a bit more than 1 1/2 cups, helped cut a slightly to tangy chutney.... if you don't want so much sugar in it I would cut the cider vinegar a little. A bit to tangy for me. but it has a well rounded taste of sweet, sour and salt over all...
thinking about it now, I might (next time) add a little jalapeno and or ginger
to it for a little kick.... (hmmm? stay tuned I may make another batch!)
depends on what you like. I like it to hit every taste bud....

Rhubarb Chutney

3 cups fresh rhubarb, chopped
2 cups chopped onion
2 cups brown sugar
1 cup cider vinegar
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
2 tsp salt

throw it all in a heavy pot and let it boil, then simmer for 30 minutes. Sterilize some pint jars or which ever size you like, lids and bands. Pout into jars, wipe rims clean, put on lids and bands and turn up side down to cool, they will seal themselves.... makes about 2 pints.

try it first as is, then go back and try other added flavors.... for a fast easy yummy chutney, this is a good one.

Rhubarb cookies

2009-06-24T13:52:00.000-07:00

RHUBARB COOKIES

1 cup shortening
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

2 cups diced fresh rhubarb

CREAM CHEESE FROSTING:
1 cup soft cream cheese
1 tablespoon butter, softened
2 teaspoons vanilla extract
1 cups confectioners' sugar

preheat oven to 350 degrees
cream shortening and brown sugar and then the eggs.
Separately, mix the flour, baking soda and salt; slowly add to creamed mixture.
stir in rhubarb, it will be a bit stiff... then form medium size dollops and place on cookie sheet.
bake for about 15 minutes, let cool.
frost with cream cheese frosting if you like. keep in fridge, or freeze.

It is a cake like cookie. Very yummy! You could even add strawberries to these to if you liked! or some pecans! Enjoy!

Strawberry Rhubarb muffins

2009-06-24T13:44:00.000-07:00

I was in the mood for Strawberry adn Rhubarb, ANYTHING. So I thougthI'd make some
Strawberry rhubarb muffins, then freeze them, so when I want a treat for breakfast, I toss one in the microwave, and away I go...

Strawberry Rhubarb Muffins

2 cups flour
1 cup sugar
2 1/2 tsp baking soda
1/4 tsp salt
1 cup milk
1/2 c oil
2 eggs
1 cup strawberries chopped
1 cup rhubarb chopped
cinnamon sugar to sprinkle on top.

preheat oven @ 400, butter/grease muffin tins.

mix first 4 ingredients. Separately, mix milk oil and eggs, then add to dry ingredients, stir lightly, and mix in strawberries and rhubarb. then pour into muffin tin, not quite full...
Sprinkle a little sugar and cinnamon over the top....bake 15-20 minutes.

Lemon Garlic shrimp & Pasta

2009-04-10T16:04:00.000-07:00

Lemon Garlic Shrimp & Pasta

1 pound Shrimp, peeled and deveined
16 oz pasta
1/4 c butter
1/4 olive oil
4 large garlic cloves crushed
1 /3 c white wine
1/4 c lemon juice
salt & pepper tp taste
1/2 c fresh parsley
1 Tbs lemon zest
1 batch of asparagus
Parmesan to sprinkle on top.

Fill large pot with water to boil, add pasta, cook until al dente. Chop the asparagus put in the bottom of the strainer, pour pasta water and all over the asparagus and let it sit for 5 minutes...

in a skillet, add oil and butter, and melt. Add garlic and cook til softened. (a few minutes)
Add shrimp, wine, lemon juice, and cook until shrimp are no longer translucent in the middle.
(about 5-6 minutes.) Pour pasta/asparagus into large bowl, then pour the shrimp onto the pasta and stir up, add salt and pepper, sprinkle with parmesan cheese, stir in parsley and lemon zest.
Serve, and enjoy!

Blueberry Zucchini bread

2009-03-17T14:45:00.000-07:00

Blueberry Zucchini bread

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Buttermilk pancakes

2009-03-15T13:26:00.000-07:00

Buttermilk Pancakes

We like to add slices of banana and walnuts, chocolate chips or strawberries into the pancake as it cooks... Very good, fluffy pancake!
Also another tasty additive: cinnamon, nutmeg & ginger... or pumpkin pie spice to the batter... YUM!

We ate all the evidence...no picture! Sorry about that!

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat.

Pour the wet mixture into the dry mixture, using a fork to blend. Stir until just blended together. Do not over stir! Scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Penne ham veg gratin

2009-02-24T19:01:00.000-08:00

See my notes at the bottom. I made what is pictured so I had to make some adjustments. Everyone LOVED THIS....

Pepin's Penne, Ham and Vegetable Gratin

Ingredients

1 3/4 cups penne (about 5 ounces) **( See my notes below!)
1 1/2 cups diced ham (I used a 1/2 ham steak which I broiled & cut up)
3/4 cup corn(use any veggies you like)
1/2 cup frozen peas
1 1/2 cups zucchini, 1/2-inch cubes
3/4 cup grated gruyere or Swiss cheese (I used both adn about 2 cups!)
2 tablespoons unsalted butter
2 tablespoons flour
2 cups fat free milk
1/2 cup heavy cream
2 tablespoons parmesan cheese

Directions

Boil about 2 quarts of water. Add penne and cook about 12 minutes until al dente (slightly firm). Drain and cool under cold water.
Put cooked penne into a large bowl and stir in the ham, corn, peas, zucchini and cheese.
Make the White Sauce:.
Melt butter in saucepan, add the flour, and whisk it together until smooth.
Add the milk and bring to a boil, stirring a bit. The sauce should thicken.
Remove the pan from the heat and stir in the cream. Let it cool until lukewarm.
Heat the broiler. Add the sauce to the penne and vegetables, and place in a shallow baking dish that can hold about 6 cups.
Sprinkle Parmesan cheese on top.
Broil about 4 inches from the heat until the top is lightly browned (about 6 to 8 minutes).
Serve immediately.
NOTE: Pepin says you can make this ahead of time up to adding the Parmesan. It will keep, covered, at room temperature for a few hours, or up to a day in the fridge before finishing in the oven, so it’s a great make-ahead dish. If refrigerated, just bring it back to room temp and bake at 425 for about 30 minutes.
SECOND NOTE: Don’t let this sit in the oven after it’s finished or it will become gooey.

MY NOTES: I used MORE of everything. I used 15oz of pasta as I wanted a cake pan filled with this.... I didn't have any corn, so I added what I had, zuchinni, brocolli and cauliflower. I used the same amount of salt and pepper, used 2 cups of cheese(swiss & Gruyere). On the White sauce, I used 3 TBS butter, 3 TBS flour, 2 1/2 cups milk, & 3/4 cup heavy cream. Just to have a bit more, and it was perfect.

The three of us at 3/4 of a cake pan... I know. but it was good!

banana muffins

2009-02-23T17:47:00.000-08:00

Banana Muffins

A great way to use up a lot of bananas! These were really moist and delicious.

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
1/4 wheat germ
1/4 walnuts
1/4 chocolate chips

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder salt, wheat germ and walnuts. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. add a few chocolate chips on top, just for good measure!
Bake in preheated oven for 18 to 20 minutes

Onion chuntey

2009-02-23T17:34:00.001-08:00

I sort of made this up as I went along. It's pretty yummy.

Red Onion Chutney

I took:
6 red onions & shredded them on my mandolin.
Add:
1/2 Cup olive oil
and over med. high heat, saute them about 20 minutes, they will start to turn brown
and caramelize, so stir often.

I then added, 3/4 cup sugar
and 1/4 agave.
( I always try to cut the amount of sugar with agave, since this was the first time on this it worked for me)

1 Cup red wine vinegar
1/4 balsamic vinegar

and let it cook until it was gooey.

I sterilized two pint mason jars, and filled them up with the onion chutney sauce.

And proceeded to eat one off with our turkey dinner... ;-)

You do not have to water can the two jars. Once you pour into the jars the sauce, put on lids, tighten and turn the jars upside down and let the heat seal the lids.

I let cool and put both in the fridge. Once opened, will last THREE months in the fridge. Donna Hay also has a similiar recipe, and that is what is listed there.

Salmon and Soba noodles

2009-02-23T09:00:00.000-08:00

This is a Donna Hay recipe.
It is a HUGE favorite in our house. It's FAST, easy and Delicious.

Salmon & soba noodles with mirin dressing

(10 oz) about 2 bunches of soba noodles
1 1/2 salmon fillets, skin removed
1/4 cup coriander (cilantro) leaves
salt & cracked pepper

Mirin dressing:
2-3 teaspoons toasted sesame seeds
2 teaspoons chopped pickled ginger
2 tablespoons soy sauce
2 tablespoons lemon juice
4 tablespoons mirin
salt & cracked pepper

Mirin dressing: Place sesame seeds, ginger, soy, lemon, mirin, salt & pepper in a bowl and stir to combine. Set aside;

Place noodles in a medium saucepan of boiling water and cook until ready. Soba noodles are quick, and should take about 3-5 minutes. Drain and set aside;
Brush the salmon with oil and sprinkle with salt & pepper. Heat a medium saucepan and cook salmon to your liking;
Place the noodles and half the mirin dressing in a bowl and toss to coat. Divide the noodles between bowls and top with fresh cilantro.

Serve salmon over noodles. top with veggie, sauce, sesame seeds and fresh cilantro.

We like to also add a veggie. usually stir fried zuchhini....

Homemade Vanilla Yogurt

2009-02-18T05:19:00.000-08:00

HOMEMADE VANILLA YOGURT

4 Cups FAT FREE Milk
1 Cup instant dry Milk
1/4 Cup agave (I use agave to cut the amount of sugar used)
1/4 Cup sugar
2 Tsp vanilla
5oz Stoneyfield PLAIN yogurt

Thermometer
Large pot

A source for low heat. either an electric stove that can heat to 110-155 degrees, or a gas stove where you just turn the light on, or even to use a heating pad with a towel in a box to keep in the heat...

In large pot, add Milk and powdered milk, stir well, and heat until 180 degrees, stirring often so the milk does not scorch. I find to heat it slowly helps.

Sterilize you jars & lids while the milk is heating. wash them, & pour boiling water into them and let sit...

Also fill the sink with ice water. Once the milk gets to 180, add sugar, agave, set pot into the ice cold water and stir until it cools to 110-115 degrees. Add Vanilla, and then stir in your 5 oz of live yogurt (stoneyfield or 5 oz from a previous batch you've made) Stir up well.

Pour the water out of your jars, and fill them with the yogurt mixture, put on the lids, set them in a small baking pan, and place them in your preheated low heat oven.

The heat needs to stay consistent, and do not be moving the jars around. let them SIT so they can SET, Leave them for 4-6 hours, or up to 12 hours depending on how tart you like it and the longer it sets the more "GOOD" bacteria will grow...

I let mine sit in the oven for 6-8 hours, then move to the fridge to get cold and thicken. do not shake them up when they come out of the oven, or they won't set... IF the heat is not consistent, it also won't set.

Serve when cold. Plain Vanilla, or you can blend up fruit into it, or add a spoon of jelly.

My daughter and husband, LOVE it. better than anything in the stores... Save 5 oz of this batch for your next batch, so you can keep adding your live culture and you wont' have to keep buying a little container of Stoneyfield....

One batch, makes I quart, 1 pint, and a little more..(1/2 pint/jelly jar) see picture... it disappears very quickly around here...

Zucchini Blueberry bread

2009-01-31T12:09:00.000-08:00

My family thought this was VERY good. a Bit sweet... So I cut the sugar amount by substitute half agave/half sugar.

Zucchini Blueberry bread

3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 cups white sugar ( I like to divide this with half sugar/ half agave)

2 cups shredded zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon ground cinnamon

1 pint fresh blueberries or more!

	Preheat oven to 350 degrees.Lightly grease 2 bread loaf pans.
	In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Pour into bread pans.
	Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Curry chicken

2009-01-25T15:43:00.000-08:00

My family enjoyed this and asked to have it every week. I served it over brown rice and chickpeas....

Ingredients:

3 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, minced

3 tablespoons curry powder

1 teaspoon ground cinnamon

1 teaspoon paprika

1 bay leaf

1/2 teaspoon grated fresh ginger root

1/2 teaspoon white sugar

salt to taste

2 skinless, boneless chicken breast halves -

cut into bite-size pieces

1 tablespoon tomato paste

1 cup plain yogurt

3/4 cup coconut milk

1/2 lemon, juiced

1/2 teaspoon cayenne pepper

Directions:

1.	Heat olive oil in a skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
2.	Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.

New Year LEGS!

2009-01-10T16:00:00.000-08:00

Chinese New Year is coming up and I wanted to try a new Chicken recipe...
I came across a recipe in the new cooking Light magazine this month, but made some modifications, as I made 8 chicken legs instead of a whole Chicken.

So I will post what I did for my Chicken legs.

New Year Legs!

8 chicken legs washed and dried.
5 TBS kosher salt
2 TBS grated fresh Ginger
3 TBS Sherry cooking Vinegar
1 TBS balsamic vinegar
2 TBS peanut oil
1 TBS sugar (or 1 TBS honey)
1 TBS onion powder

Preheat oven to 375.
Wash and pat dry your chicken legs, arrange in a cooking dish.
I took Kosher salt in my hands, peeled back the skins and rubbed generously each chicken leg.
Let stand 5 minutes. Rinse each leg under water, again pat dry. Arrange in cooking dish.

Mix together, ginger, vinegar, balsamic, peanut oil and sugar.
drizzle over chicken legs, then sprinkle onion powder over the chicken legs and, salt for taste.

Bake uncovered for 1 hour, or until golden brown.
(Half way through I turned the legs to cover the other side in the juice...)

Slopy joes

2009-01-09T08:14:00.000-08:00

In desperate measures, when I don't know what to cook, this is an old family favorite. I rarely make them, but everyone keeps asking me for the recipe, so here it is...

SLOPPY JOES

1 pound lean ground beef
1/2 cup onions
1/4 cup chopped green bell pepper
1 clove garlic
1 tsp prepared yellow mustard
3/4 cup ketchup
3 tsps brown sugar
salt to taste
ground black pepper to taste

In skillet over med/high heat, ground ground beef, onion, garlic, peppers, drain off liquid.
stir in mustard, ketchup, brown sugar, and mix up. reduce heat, simmer about 20-30 minutes. add salt and pepper to taste.

EASY YUMMY HUMMUS

2009-01-07T14:57:00.000-08:00

Chick pea Hummus

1 can organic chick peas
1/2 c Greek yogurt ( or plain.) I like the Greek kind.
2 TBS olive oil
1 clove garlic
1 tsp lemon juice if desired.
1/2 tsp cumin
1/2 salt

I often will use slightly less yogurt, and add a little more olive oil...
If you have a hand blender, whip it up til creamy. you can add a little more oil if its a bit to thick.

Cut up some pita's into triangles, spray with olive oil, sprinkle with salt and pepper and a little garlic powder, toss them in the oven at 300 for about 10-15 minutes til lightly brown.

There! You've got Chips and dip!

I make this a lot. If you've never had hummus, just give it a try. If you LOVE galric, like I do, add another clove of garlic.

Cassoulet -- Jacques Pepin

2009-01-01T13:58:00.000-08:00

I make this often. It's easy and SO good! I make changes to it that I think are even better. Instead of adding water, add 1 qt whole tomatoes in the juice. I can my tomatoes, and use them, otherwise you can use bought canned. It make sit a little Soupier, which I really like. Or I have used chicken broth, both add a lot more flavor. trust me. It's so good.

30 MINUTE CASSOULET

Ingredients Serves: 4-6

• 1 tablespoon good olive oil
• About 1 pound rolled shoulder ham (also called a daisy ham or Boston Butt), tough outer skin removed
• About 3/4 pound hot Italian sausages, cut into 3-inch pieces (about 6 pieces)
• 4 bratwurst sausages (about 1 pound)
• 1 cup diced (1/2 inch) whole button mushrooms (about 3 ounces)
• 3/4 cup diced (1/2-inch) onion
• 2 tablespoons crushed garlic (about 4 large cloves)
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 2 (15 1/2 ounces each) cans cannellini beans, drained and rinsed under warm running water
• 3/4 cup diced (1-inch) tomato (1 large plump tomato)
• 1/2 cup water
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons coarsely chopped fresh parsley

For Serving
• Tabasco sauce
• Dijon-style mustard

Preparation Heat the oil in a large skillet and add the ham and Italian sausage.

Cover and cook over high heat for 7 to 8 minutes, turning occasionally.

Add the bratwurst, mushrooms, onion, garlic, thyme, and bay leaf. Mix well and cook for another 5 to 6 minutes.

Add the beans, tomato, water, and pepper, bring back to a boil, reduce the heat to low, cover, and boil gently for 5 minutes.

At serving time, discard the bay leaf, cut the ham into slices and the sausage pieces in half, and arrange the meat on a platter with the beans.

Sprinkle the parsley on top. Serve with the Tabasco and mustard.

You can watch a video of step by step at below link.
Recipe courtesy of Houghton Mifflin Company, ©2004 Jacques Pépin from Jacques Pépin: Fast Food My Way.

Chicken Stir Fry

2008-12-29T16:10:00.000-08:00

One of my favorite things to eat...

Chicken Stir fry

3 TBS cornstarch
2 TBS Soy sauce
1/2 tsp ginger
5 cloves of garlic diced (or crushed)
3 TBS Oil
2 small head of broccoli
2 stalks celery diced
1 red pepper
1 medium onion
1 large carrot
1 cup sliced mushrooms
1 1/2 cups chicken broth
2 TBS Mirin
handful or two of cashews
1 cup cubed chopped pinneapple

Cook up the chicken, then cut into thin pieces. set aside. In a wok, heat oil, add garlic, onion, red peppers and celery & carrot. add broccoli mushrooms and ginger. stir until hot.
Add cooked chicken...
Mix together soy, mirin, cornstarch & chicken broth, pour over veggies and chicken, stir all together add cashews, and pineapple. Let simmer until thick.

Serve over rice.

Or use leftover rice, ... saute 1 garlic clove, mushrooms, 1/2 cup onions, in a little oil, add leftover rice stir til hot, take one egg, mix a little and pour into rice, and stir until cooked. add a little salt and pepper and away you go!

(Sorry, It's my recipe, and not very scientific! but good!)

Waffles

2008-12-29T06:59:00.000-08:00

New recipe. Tried today, and everyone loved them. Nice and crisp.

WAFFLES
(makes about 8 waffles)

2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
2 tablespoons white sugar
2 eggs
1 1/2 cups warm milk
1/3 cup butter, melted
1 teaspoon vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger

In a large bowl, mix together flour, salt, baking powder and sugar.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; mix well.

Pour 1/2 cup into preheated waffle maker. cook til done.
serve hot!

3rd grade cookies

2008-12-28T13:35:00.000-08:00

These were made for my daughters Third grade class...
We now make these all the time.

3rd graders Favorite cookies

1 cup unsalted butter

1 1/2 cups packed brown sugar

1/3 cup molasses

1/3 cup smooth peanut butter

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups whole wheat flour

1 cup all-purpose flour

1 cup toasted wheat germ

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 cups rolled oats

1 cup raisins

1 cup semisweet chocolate

chips

1 cup chopped walnuts

Cream the butter, sugar, molasses, and peanut butter in a large bowl. Blend in the eggs and vanilla. Mix the flour, wheat germ, baking soda, salt, and cinnamon in a separate bowl. Stir the dry ingredients into the creamed mixture, until evenly blended.

Stir in the oats, raisins, choc chips, and nuts. Cover and refrigerate for 1 hour.

Preheat oven to 350 degrees F (180 degrees C).

Shape dough into large balls using 1/4 cup of dough per cookie. Place on greased cookie sheets, leaving 3 inches between them. Flatten slightly with a fork. Bake for 15 to 18 minutes. When done, the tops will still be soft to the touch. Cool on the sheets for 5 minutes, then transfer to a rack to cool.

Cauliflower with Gruyère

2008-12-27T17:53:00.000-08:00

This was a big hit at Christmas Dinner this year!~ loved it.

Cauliflower with Gruyère

Ingredients

1 medium head cauliflower, trimmed and cut into florets (about 2 pounds)
Cooking spray
1/2 teaspoon kosher salt, divided
2 teaspoons butter
1/3 cup panko (Japanese breadcrumbs)
1/2 cup (2 ounces) shredded Gruyère cheese, divided
2 tablespoons finely chopped fresh chives
1/2 cup finely chopped onion
1 garlic clove, minced
3 tablespoons all-purpose flour
2 cups 2% reduced-fat milk
3 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 400°.

2. Place cauliflower in a 2-quart broiler-safe baking dish lightly coated with cooking spray; coat cauliflower with cooking spray. Sprinkle with 1/4 teaspoon salt; toss. Bake at 400° for 30 minutes or until almost tender. Cool 5 minutes.

3. Preheat broiler.

4. Melt butter in a saucepan over medium heat. Remove from heat. Stir in panko. Stir in 1/4 cup cheese and chives.

5. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 4 minutes or until almost tender, stirring frequently. Add garlic; sauté 1 minute, stirring constantly. Add flour; cook 1 minute, stirring constantly. Gradually add milk, stirring with a whisk; bring to a boil. Cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in remaining 1/4 cup cheese, remaining 1/4 teaspoon salt, parsley, and pepper. Pour milk mixture over cauliflower mixture; toss. Top evenly with cheese mixture. Broil 3 minutes or until golden brown and thoroughly heated.

Caramelized Brussels Sprouts

2008-12-27T17:47:00.001-08:00

I had a girls night out a week or so ago, and the restaurant we ate at, had YUMMY Caramelized Brussels Sprouts, so when I found this I had to try it, and it has Pistachios! I used almonds, as a substitute... Pretty good!

Caramelized Brussels Sprouts

INGREDIENTS:

4 pounds Brussels sprouts

1/2 cup unsalted butter

4 small red onions, cut into

strips

1/4 cup red wine vinegar

2 tablespoons white sugar

salt and pepper to taste

1/2 cup coarsely chopped

pistachios

DIRECTIONS:

1.	Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
2.	Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
3.	Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
4.	Season with salt and pepper to taste and garnish with pistachios.

Chocolate Pecan Pie

2008-12-22T08:20:00.001-08:00

I've never been a big fan of pecan pie, but I LOVE nuts of any kind. This pie, is not to sweet, and it is not an overload of nuts... Sort of, well, just right.

Chocolate Pecan Pie

INGREDIENTS:

1/2 cup margarine, melted

1 cup light corn syrup

1 cup white sugar

1/4 cup unsweetened cocoa

powder

1 teaspoon vanilla extract

1/4 teaspoon salt

4 eggs

1 cup chopped pecans

1 recipe pastry for a 9 inch

single crust pie

DIRECTIONS:

1.	Preheat oven to 325 degrees F (165 degrees C).
2.	In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
3.	Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.