My Everyday Kitchen

Beef Stew

2011-11-23T20:38:00.001-08:00

We purchased grass fed beef again this year from Dan of Prairie Lane Ranch. Except this year we bought beef by the cut rather than sharing a 1/4 beef. We bough lots of ground beef, cubed steaks, beef for stew, a few roasts, some steaks, and oxtails.

This week a I used the beef for stew to make, well, beef stew and it was delicious. The meat was so tender and tasty and this was a simple recipe with basic ingredients. The recipe is from Paula Deen on the Food Network.

Old-Time Beef Stew

INGREDIENTS

2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch

DIRECTIONS

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Pumpkin Bread

2011-11-23T20:20:00.001-08:00

This bread is great! I found the recipe on Epicurious and have made it twice in 3 days! I made a minor change and that was to add 2 1/2 cups of sugar instead of 3. I might even just make it with 2 cups next time. Also, I made one loaf and regular-sized muffins and mini-muffins. The regular muffins cooked in about 30 minutes and the mini-muffins in about 20 minutes.

Spiced Pumpkin Bread
INSTRUCTIONS

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts (optional)

PREPARATION

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.

Sweet Dumpling Squash

2011-11-06T21:12:00.000-08:00

I had two dumpling squash sitting around begging to be cooked so I made this recipe I found on the blog Dreamy Dish (found the blog on the Googles). It's easy and basic and yummy!

Sweet Dumpling Squash

Preheat oven to 350ºF.

Cut the squash in half, and remove the seeds and extra bits with a spoon. Turn upside down, and poke some holes in the skin with a fork. Turn it back over, and place each half into a baking dish filled with an inch or so of water.

In each squash half, put the following ingredients, sprinkling spices on the top edge, too:

1 tablespoon pure maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 tablespoon butter
1 teaspoon brown sugar

Bake uncovered on the middle oven rack for 40-45 minutes, or until tender. Each half enthusiastically serves 1!

Zucchini Bread(s)

2011-11-06T21:05:00.000-08:00

Tonight I made two different zucchini bread recipes because I still had some zucchini that was given to us by our neighbor a few weeks back. I shredded it, froze some, and used some for bread. I didn't intend to make two different recipes but decided it was the perfect time to compare two recipes from Paula Deen. I also didn't intend for this to become a competition (and it really isn't) but I know have a clear favorite!

The first recipe I made was this one by Paula Deen and comes from the Food Network. I made it a year ago and it was great! I made it a few months ago and it wasn't so great. I don't know why it was so different but it seemed too moist and looked so sad. The center sank and the flavor was okay but the bread was just too heavy. I thought I'd give it another chance tonight and it looks pretty sad again. I haven't had a chance to taste it but I think it is going to be too heavy/moist.

The second recipe is another recipe by Paula Deen and is very similar the the first one but calls for a little bit less of each ingredient. You use the same amount of oil, though. Hmm??? Another difference is that you add baking powder. Oh, and this one also has chocolate chips AND orange rind! This recipe is baking right now but it already looks 100% better than the first recipe! (Looks like it's Paula Deen's recipe from 2008 on the Food Network.)

Recipe #2: (the winner)
Chocolate Chip Zucchini Bread

Ingredients

3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
Whipped cream, for serving
Zucchini ribbons, for serving

Directions

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Recipe #1:

Zucchini Bread

Ingredients

3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest
Whipped cream, for serving
Zucchini ribbons, for serving

Directions

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.

Potato Salad Recipe from Everyday Food

2011-09-16T12:24:00.000-07:00

This is a potato salad recipe I've been making for over 6 years and have never posted here. Even though it is tabbed in my magazine, I'm kind of getting tired of looking through the first few years of magazines to figure out which one it's in.

Potato Salad with Sour Cream and Scallions
Everyday Food July/August 2005
Ingredients

2 pounds white new potatoes, quartered and cut into 3/4-inch chunks
Coarse salt and ground pepper
3/4 cup reduced-fat sour cream
1/4 cup light mayonnaise
1/2 cup thinly sliced scallions, plus more for garnish (optional)
4 slices bacon, cooked and crumbled, for garnish (optional)

Directions

In a large pot, cover potatoes with salted water. Bring to a boil; reduce heat. Simmer until potatoes are tender when pierced with the tip of a sharp paring knife, 12 to 15 minutes. Drain well.
Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least 1 hour and up to 1 day.
To serve, season salad again with salt and pepper, if needed; fold in scallions. Garnish with bacon and more scallions, if desired.

Green Chile w/Pork

2011-09-06T19:48:00.000-07:00

I've been craving green chile lately which is strange because it's not a dish I typically eat or like much. I had some homemade green chile recently that was made by my brother-in-law's neighbor and it was very good! The chile was more about the chile and less about the pork or the roux. I was so intrigued by it and maybe that's why I'm craving green chile?

I looked for a recipe online and found too many that had strange and non-authentic ingredients. I found the recipe below and liked the simplicity of the ingredients. I made a few changes, mainly because of the ingredients I had on hand, and it turned out well. My first try at green chile was about 15 years ago and it wasn't very good so I never made it again, until now.

My changes to the recipe were:

-fresh garden-grown tomatoes, not canned

-pre-cooked pork called "carnitas"--purchased at Costco

-canned Hatch green chiles--four 4 oz cans (this makes me cringe a little but it worked! Fresh roasted or frozen roasted green chile would probably be best!)
-water, not chicken broth

-I used the smallest amount of cumin, not 2 tablespoons

-I did not use chili powder at all

I found this recipe at Food.com.

GREEN CHILE W/PORK

-2 -3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
-2 tablespoons cooking oil or 2 tablespoons lard or 2 tablespoons bacon grease
-1 large chopped onion (not traditional) (optional)
-1 head minced garlic (taste great, but also helps prevent heart burn)
-6 tablespoons flour
-1 (15 ounce) can tomatoes, drained
-2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
-3 large tomatillos, husks removed and coarsely chopped (optional)
-2 -4 teaspoons jalapenos (optional)
-5 cups water (broth is not traditional, but I like the flavor better) or 5cups chicken broth (broth is not traditional, but I like the flavor better)
-2 tablespoons ground cumin (or to taste)
-2 tablespoons ground chili powder (or to taste) (optional)
-1 teaspoon salt

Directions:

1
Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
2
Cool meat enough to handle.
3
Cube cooked pork into bite size pieces.
4
Process 1/2 of the green chilies until smooth.
5
In the same large pan, melt the lard or bacon grease (or heat oil).
6
Add onions and garlic; sauté until tender but not brown.
7
Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
8
Add broth or water.
9
Cook and stir until mixture comes to boil and is slightly thickened.
10
Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first).
11
Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
12
Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
13
If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
14
Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
15
Leave pork out for a vegetarian green chili sauce.

"DET" burger

2011-02-05T11:05:00.000-08:00

I was watching a PBS cooking show today, Sara Moulton: Weeknight Meals, and learned how to make a very unique burger called the "DET". It is named after the cook who "invented" it at a bar where she worked in college.

The recipe can be found online here but I've summarized the recipe below:

ground beef

onion (sliced in rings)

crimini mushrooms, sliced

black olives, chopped

green chile (canned or charred/peeled/sliced)

cheddar cheese

beer

Make the burgers.

Sauté the onions in olive oil and when they've softened up, then add the mushrooms. Once that has cooked for a few minutes add the green chile and olives. Cook that for a few more minutes.

You can use on pan or two to prepare the burgers and toppings, but once the onion mixture is ready you need to return the burgers to the pan and top them with the mixture. Place a slice of cheddar cheese on top and then add some beer to the pan and cover immediately. Let the burgers steam in the beer while the cheese melts and then serve on buns. It's great accompanied by a wedge of lettuce and veggies for a salad.

I can't wait to make this recipe!

Minute Steak Recipe (chicken fried steak)

2011-02-01T23:10:00.000-08:00

My first minute steaks were with our first purchase of grass fed beef (2009). We got some more last fall and so I wanted a good recipe for this super-tenderized steak. I found this one at Schenker Farms.com and it's another tastey and easy one.

Grass Fed Beef Minute Steak

I think it's also known as chicken fried steak

6 -1/4" lb. Grass fed Minute Steaks
11/4 cup flour
Black pepper, paprika & garlic salt to taste
2T (Tablespoons) Lard or Cooking Oil (Lard adds more flavor)

Rinse minute steaks well with water. Combine flour and seasoning in a bowl. Melt lard in a cast iron skillet on medium heat. Dredge steaks in flour mixture and lay in skillet. Cook 4 to 5 minutes on each side. Transfer to a serving platter or plate. Serve warm.

Serving Options: After removing minute steaks from skillet, add 2-3T of flour mixture to drippings. Stir to form a thick mixture. Gradually add milk while stirring with a whisk until gravy reaches desired thickness. Add a dash of pepper & serve over steaks.

Suggested Side Dishes: Mashed red potatoes, sliced tomatoes and biscuits with real butter and raw clover honey.

Sirloin Steak with yummy rub

2011-02-01T23:03:00.000-08:00

Another yummy recipe for my grass fed beef! We all liked the seasoning and it was so easy to make. You need to remember to start this one the day before or the morning of. Recipe from Only Grass Fed.com.

Sirloin Steak w/Herbed Salt

Marinade

1 - 2 tablespoons of unfiltered, organic extra virgin olive oil

For Sauteing

"Secret" Herbed Seasoning Salt (or coarse unrefined sea salt), crushed (see recipe below)

Preparation

Marinate the steak by rubbing it all over with unfiltered olive oil and let it sit covered at room temperature for 2 hours. If you prefer to keep your beef refrigerated, let it marinade over night but allow it to come to room temperature before throwing it on the grill. The enzymes in the olive oil help tenderize the beef.
Pre-heat your grill or cast iron pan to medium heat. Rub the crushed seasoning salt into both sides of the steak.
Sear the steak over MEDIUM heat, a few minutes on each side.
Reduce the heat to low, turn over your steak and take turns cooking it for another 5 minutes on each side or until the center reaches your desired temperature (see our cooking temperatures chart). Cooking times vary depending on the thickness of your steak, so be careful and use a meat thermometer.
Take your steak off the grill and let it rest for 10 minutes to allow the juices to redistribute.

"Secret" Herbed Seasoning Salt Recipe

Mix together the following ingredients and refrigerate for at least 3 hours.

2 tbs coarse sea salt
2 teaspoons fresh, finely chopped thyme
1 tsp each of fresh, finely chopped parsley, sage & rosemary
3 garlic cloves chopped

When you are ready to use this salt, take out the amount you plan to use and crush it with a rolling pin to release the flavors and break up the salt grains into finer pieces. Store whatever is left over in the refrigerator.

Leblebi Soup

2011-01-10T12:20:00.001-08:00

A good friend shared this recipe with us and we really like it. Plus, I like that it is protein-packed because of the chickpeas.

This recipe is written out in 2 parts, the way I make it and then the "original" recipe with the revisions from our friend Tom.

Leblebi Soup

(Claudia)

INGREDIENTS

2 cans of chickpeas, drained

2 tablespoons of olive oil

1 large onion, chopped

5 cloves of garlic, minced

2 carrots, chopped

2 celery stalks, chopped

7 packets of Herb Ox Low Sodium beef bouillon or beef broth

9 cups of water

1/2 teaspoon red pepper (optional)

1/2 teaspoon caraway seeds

1 cup yoghurt

salt

INSTRUCTIONS

Drain the chickpeas and set aside.

Saute the onion in the olive oil until soft in the pressure cooker pot.

Add the garlic, carrot, celery or leek, and cook 3-5 minutes.

While the vegetables cook, boil 4 cups of water and then mix with beef bouillon packets.

Add the drained chickpeas to the vegetables along with the 4 cups of broth, 5 cups of hot water, red pepper (optional) and caraway seeds.

Cover the pressure cooker with lid and heat until the valve begins to turn/sound and then turn the heat to medium. Cook for 25 minutes.

Use a slotted spoon to lift the vegetables from the broth and transfer them to a blender.

Add yoghurt and as much cooking luquid as necessary to blend to a smooth puree.

Return the pureed mixture to the cooking pot, stirring it into the remaining cooking liquid.

Stir until smooth, adding more water if the soup is too thick.

Taste and adjust seasonings.

Garnish and serve by pouring over dry or toasted Arabic flat bread (like pita).

--------------------------

(Tom)

INGREDIENTS

1 1/4 chickpeas, soaked overnight

1 tsp baking soda (optional)

1 large onion, chopped

2 tbsp olive oil

5 cloves

1 carrot, chopped

1 stalk celery or leek, thinly sliced

8 cups beef or lamb broth

1/2 tsp caraway seeds

1C yoghurt

salt

Garnish: minced cilantro, Hareesa paste and cumin

INSTRUCTIONS

Soak chickpeas overnight in water to cover.

Drain chickpeas and cover again with water and add baking soda.

Bring to a boil, reduce heat and simmer for one hour.

Drain.

Saute the onion in the olive oil until soft.

Add the garlic, carrot, celery or leek, and cook 3-5 minutes.

Add the drained chickpeas to the vegetables along with the broth, red pepper and caraway seeds.

Bring to a boil, cover and simmer until chickpeas are tender, about 1 hour.

Use a slotted spoon to lift the vegetables from the broth and transfer them to a blender.

Add yoghurt and as much cooking luquid as necessary to blend to a smooth puree.

Return the pureed mixture to the cooking pot, stirring it into the remaining cooking liquid.

Stir until smooth, adding more water if the soup is too thick.

Taste and adjust seasonings.

Garnish and serve by pouring over dry or toasted Arabic flat bread (like pita).

Toms' Revisions:

-To make the garlic more digestible I slice in half (each clove) and remove the green germ/kernel in the middle--you still have the great garlic taste without the indegestion. The 1 teaspoon of baking soda also helps with the digestion and softens the chickpeas.

-Careful with the salt as it is easy to over salt the basic soup mix. For the beef bouillon I use low sodium Herb Ox Very Low Sodium packets. I use 7 instead of 8 (1 packet per 8 oz boiling water).

-I use two 8 oz cans of low or no salt chickpeas with the liquid drained instead the procedure above. You do not need to soak these overnight and you do not need to precook these.

-I use 9 cups of water. Boil 4 cups of water and mix all of the spices in this water and then add 5 more cups of hot water to the pot.

-I add 1 teaspoon of black pepper.

-I add 1 teaspoon of curry powder - more if desired but not more than 2 teaspoons.

-I squeeze one lemon into the pot.

-You can substitute 1/2 teaspoon of chili pepper for the 1/2 teaspoon of red pepper, if you like.

-I usually add one more carrot and one more celery stalk.

-I cook it all in the pressure cooker for 25 minutes after the valve begins to turn and I turn the heat to medium.

-After cooking and blending with the one cup of yoghurt, mix all remainder of soup with the blended.

-Add salt to please when it is served, if needed.

Quiche Cups

2010-12-05T19:47:00.000-08:00

Made this recipe for school lunch and it was easy, quick and tasty. It's good for lunch and also would be good for brunch.

Recipe on the this website.

Crustless Quiche in a Cup Muffin Tin Recipe

Prep Time: 10 mins Cooking Time: 30 to 40 mins

Ingredients:
4 eggs
4 egg whites
1/2 cup lowfat milk
1/2 cup shredded part skim mozzarella cheese
1/2 cup shredded cheddar cheese
2 cups fresh broccoli florets
fresh pepper & sea salt

Preheat oven to 350 degrees. Blanch the broccoli in boiling water, dry and chop up into small pieces and set aside. Meanwhile, in a large bowl combine eggs and whites and lightly whisk together. Add milk and continue to whisk together. Stir in broccoli and cheese and finish off with salt and pepper to taste. Grease muffin tin with cooking spray. Divide egg mixture evenly among cups and bake for 15 minutes or until beginning to brown. This should yield 12 quiches. You can easily freeze them and pack them in future lunches. Or cut the recipe in half and make less at a time.

Zucchini Bread

2010-12-05T19:40:00.000-08:00

A friend gave me this recipe and it is amazingly good!

Recipe found on Food Network.com and is by Paula Deen.

Zucchini Bread

Ingredients

3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Directions

Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Gourmet Grass Fed Beef Recipes

2010-12-05T19:39:00.000-08:00

Found this website (American Grass Fed Beef.com) with a variety of recipes for beef, grass fed beef. I'll use it as a reference now that we have more grass fed beef in the freezer. We bought 1/8 of a beef in October.

Cream of Red Bell Pepper Soup

2010-12-05T19:35:00.000-08:00

Another super soup!

Recipe found at Epicurious.

Cream of Red Bell Pepper Soup
Ingredients:

2 1/2 pounds red bell peppers
1 tablespoon olive oil
1 cup chopped shallots
2 garlic cloves, minced
1 tablespoon chopped fresh thyme
3 cups (or more) canned vegetable broth
1/2 cup half and half
2 teaspoons red wine vinegar
1/8 teaspoon cayenne pepper
Sliced fresh basil

Preparation

Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice peppers. Heat oil in heavy large saucepan over medium heat. Add shallots, garlic and thyme and sauté 3 minutes. Add 3 cups broth and all but 4 slices of roasted pepper. Simmer uncovered until peppers are very soft, about 20 minutes.

Working in batches, purée soup in blender until smooth. Return to same pot. Add half and half, vinegar and cayenne pepper. Rewarm soup, thinning with additional broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with reserved pepper strips and basil.

Cream of Cauliflower Soup

2010-12-05T19:31:00.000-08:00

MMM! Delicious!

Recipe found here.
(I didn't have garlic or white wine. I skipped the garlic and used sherry and it was still wonderful!)

Cream of Cauliflower Soup
(makes 6-8 servings)

1 head cauliflower, trimmed of stalks and chopped to pieces
1 medium onion, chopped
2 shallots, chopped
1 garlic clove, chopped
1/2 cup dry white wine
3 cups chicken or vegetable stock (preferably homemade)
2 strips bacon, chopped
1 cup half and half, whole milk or heavy cream (or any combination, depending on desired richness)
2 tablespoons butter
1 bay leaf
salt and pepper to taste
2-3 tablespoons fresh dill or chives, chopped

Heat a large soup pot or Dutch oven over a medium flame. Add the bacon, and stir for a minute. Add the onion, shallot and garlic. Stir occasionally for 5-7 minutes, until softened. Add the white wine, and raise heat to medium-high to bring to a boil. Add the bay leaf, cauliflower and all the stock and season with a few pinches of salt and pepper. Bring to a boil, stirring once or twice. Once it begins to boil, turn heat to low, cover and let simmer for 20-25 minutes.

Open and turn off heat. Try to remove that bay leaf. If using a handheld blender, puree until thick and somewhat uniform in texture. I like to keep it a little bit chunky. Or, if you have a food processor, let soup cool for 10 minutes or so, then work in batches to puree. Once the soup has been blended, return to the pot and cook over medium-high heat. Add the cream, half-and-half or whole milk. Taste for seasoning, adding salt and pepper if necessary. Bring soup to just a boil, but don’t let it keep boiling as the milk will burn. Turn off heat and stir in the butter and dill or chives. Serve in bowls and garnish with more of the herbs.

Homemade Popsicles

2010-09-18T22:25:00.000-07:00

The popsicles shown on this blog look so yummy! The post has a pdf recipe for a few recipes that come from the book "Jam It, Pickle It, Cure It: And Other Cooking Projects" by Karen Solomon. Looks like a good book to have.

Gazpacho

2010-09-18T22:03:00.001-07:00

I have never made this but heard it was a good recipe. I don't even think I've ever tried gazpacho! Cold soup just doesn't appeal to me but maybe it's great on a hot day? Recipe is from the Food Network site.

Gazpacho

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Yogurt Dipping Sauce (for falafel)

2010-09-18T21:52:00.000-07:00

A simple and tasty yogurt sauce found on the Food Network site followed by a falafel recipe. . .

Yogurt Dipping Sauce

1 cup plain yogurt
1/2 tablespoon lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon salt
1 tablespoon freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1/2 teaspoon ground cumin

Mix ingredients together in a small bowl and chill until ready to use.

Yield: 1 cup

Falafel in Pita

2 tablespoons canola oil, plus extra for frying
1 medium yellow onion, chopped
1 large red bell pepper, chopped
5 cloves garlic, chopped
2 (14-ounce) cans chick peas, drained
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 egg
1 tablespoon salt
1/2 tablespoon freshly ground black pepper
5 tablespoons flour
2 cups freshly chopped parsley leaves
3/4 cup freshly chopped cilantro leaves
Pitas, for sandwich
Toppings: shredded lettuce and chopped tomato, sliced cucumbers
Yogurt Dipping Sauce, recipe follows

In medium skillet over medium heat, add 2 tablespoons oil and sweat onion and peppers 2 to 3 minutes then garlic and cook until translucent, about 5 minutes.

In a food processor, pulse together chick peas, red chili flakes, ground cumin, the egg, salt and black pepper to form a coarse consistency. Then add flour, parsley, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.

Remove mixture to a large bowl and mix in the onion mixture. Chill falafel until ready to cook.

Roll falafel dough into 1-inch rounds. Then form rounds into an oblong quenelle shape, like a football.

In a thick-bottomed skillet heat 1/2 inch of canola oil over medium heat to 350 degrees F. Cook falafel balls a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.

Open the pita bread to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce tomato and cucumbers and drizzle sauce generously on the inside. Serve immediately.

Lebanese-Style Red Lentil Soup

2010-08-31T07:21:00.000-07:00

I love to make soup because it's usually a pretty quick meal to put together AND it's always filled with good-for-you ingredients! Here's another super-easy and super-yummy soup recipe from All Recipes:

Lebanese-Style Red Lentil Soup

Ingredients

6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
3/4 cup fresh lemon juice

Directions

Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.
Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.
Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Curried Lentil and Swiss Chard Soup w/ Garbanzo Beans

2010-08-30T18:46:00.000-07:00

I really wanted to cook using the Swiss chard from our garden and I found this recipe at Epicurious. I chose this one because of the protein punch from the lentils and garbanzo beans. Charlie and I liked the soup and the kids ate it but didn't rave about it.

Next time I make this recipe I will half it because it makes A LOT.

Curried Lentil and Swiss Chard Soup w/ Garbanzo Beans

Ingredients:

2 tablespoons olive oil
1 large onion, thinly sliced
5 teaspoons curry powder
1/4 teaspoon cayenne pepper
3 14-ounce cans vegetable broth
1 large bunch or 2 small bunches Swiss chard, tough stalks removed, coarsely chopped (about 12 cups)
1 pound red lentils (about 2 1/4 cups)
1 15-ounce can garbanzo beans (chickpeas), drained
Plain yogurt

Preparation:

Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until golden, about 13 minutes. Mix in curry and cayenne. Add broth and chard. Increase heat; bring to boil. Add lentils and garbanzos; reduce heat to medium.

Cover; simmer until lentils are tender, stirring twice, about 10 minutes. Divide stew among bowls. Top with yogurt.

Texas Caviar

2010-05-08T18:18:00.000-07:00

I had never heard of Texas Caviar but came upon it a couple of months ago when I was shopping at Costco. It looked healthy and, most importantly, yummy. I'm pretty sure I chose to buy it because I had just had Miles and was looking for pre-made foods to feed the fam. We liked it but felt sure we could make it and make it even tastier.

The TC from Costco has jicama and the TC recipe below from Food Network doesn't but you can add it, of course. I must admit that the recipe below won't blow your socks off but it's a good start to making your own amazing Texas Caviar. Other ingredients I add are a little lime/lemon juice, only a couple of shakes of cumin, green onion, cilantro. I think tomato and corn would make this good too.

Ingredients

4 cups cooked black-eyed peas, drained and cooled
1 cup diced yellow onion
1 cup diced red onion
1 green or red bell pepper, diced
1 tablespoon minced garlic
1 tablespoon Cajun seasoning
1/3 cup olive oil
1/3 cup red wine vinegar
1 teaspoon black pepper

Directions

Mix all ingredients thoroughly in a large bowl. Chill in the refrigerator for 24 hours, stirring occasionally. Stir again before serving.

Black Bean and Couscous Salad

2010-04-28T16:12:00.000-07:00

I don't think I've ever made couscous before! I tried this recipe from RecipeZaar and it's a winner.

BLACK BEAN COUSCOUS SALAD

SERVES 10

Ingredients

1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper

Directions

Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.
Cover the pot and remove from heat.
Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
Fluff the couscous well, breaking up any chunks.
Add to the bowl with the vegetables and mix well.
Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Homemade All-Purpose Cleaner

2010-04-25T23:10:00.000-07:00

Found the recipe for this cleaner on a morning show from St. Louis.

All-Purpose Cleaner
1 cup vinegar
1/2 cup rubbing alcohol
a few drops of castille soap
a couple of drops tea tree oil
water

Pour each of the ingredients into a bottle with a sprayer. If you have some space left in the bottle, add water to the top. Start cleaning!

Brazilian Lemondade

2010-04-25T22:54:00.000-07:00

Haven't made this yet but sounds great! I found the recipe here at Our Best Bites blog.

Brazilian Lemonade

4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 c. sugar
6 c. cold water
6 Tbsp. sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. This step can be done ahead of time.

Wash limes thoroughly with soap (I just use hand-dishwashing soap or regular hand soap); you need the soap to get the wax and pesticides off of the limes because you're using the WHOLE lime, baby. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender.

Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk; DO NOT leave this step out unless you will die of a horrible sweetened condensed milk allergy because this is the secret ingredient! You may want to taste test it at this point; I used giant, thick-skinned limes tonight and didn't test it and it came out a little bitter. If it's bitter, just add some more sugar and maybe a little more milk.
Serve immediately over lots of ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance). Serves 4, although I can pretty much guarantee you that people will want more; I usually plan on 1 1/2 servings at LEAST per person.

Homemade Mustards

2010-04-25T22:45:00.000-07:00

Martha Stewart has 3 different recipes for making your own mustard. Of course MS has 3 recipes!

Ingredients

Each makes about 3 cups

FOR ENGLISH MUSTARD
1/2 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer
1 1/4 cups white-wine vinegar
1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
2 tablespoons sugar
2 teaspoons salt
1 teaspoon ground allspice
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
FOR RED-WINE MUSTARD
1/4 cup yellow mustard seeds
1/2 cup brown mustard seeds
1/2 cup dry red wine
1 cup red-wine vinegar
1 teaspoon freshly ground black pepper
2 tablespoons sugar
2 teaspoons salt
1 tablespoon dried marjoram
FOR GREEN PEPPERCORN MUSTARD
1/4 cup yellow mustard seeds
1/4 cup black mustard seeds
1/2 cup dry sherry
3/4 cup balsamic vinegar
2 tablespoons green peppercorns
1/3 cup olive oil
2 teaspoons salt
FOR PINK PEPPERCORN MUSTARD
1/4 cup yellow mustard seeds
1/4 cup black mustard seeds
1/2 cup dry sherry
1 1/4 cups white-wine vinegar
2 tablespoons pink peppercorns
1/3 cup olive oil
3 tablespoons chopped fresh tarragon
2 teaspoons salt

Directions

In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

Yakisoba Noodles

2010-04-25T17:58:00.000-07:00

Made pre-cooked yakisoba noodles using this Yakisoba recipe. I didn't use meat but made the "soy glazed tofu" recipe from "A Year in a Vegetarian Kitchen" instead.

HOW TO MAKE YAKISOBA

Step 1
Prepare the following:1 lb meat/shrimp/squid/protein/tofu. (Slice meat thinly against the grain) 1/3 cup soy sauce1/3 cup rice wine2 teaspoons sugar or 1 teaspoon honey12 ounces Chinese wheat noodles or, if you prefer a more substantial noodle, try udon (which actually makes it Yakiudon) 3 tablespoons vegetable or sesame-seed oil1 onion, sliced thin1.5 lb napa cabbage or savoy cabbage or bok choy, sliced very thin 3 carrots, grated1 tablespoon chopped ginger (or more if you like)1 clove crushed garlic (more if you like)3 scallions, thinly sliced Snow Peas (optional)

Step 2
In a small bowl, mix together soy sauce, rice wine, and sugar, stirring to dissolve.

Step 3
Put the meat/protein into the pan with some oil and cook for two minutes.

Step 4
Cook noodles in boiling water about eight minutes, or until tender.

Step 5
Drain noodles and rinse under cold water.

Step 6
In a large deep skillet or wok, cook onion in oil for approximately three minutes.

Step 7
Add the cabbage (it will seem like a lot, but it will cook down), carrot and ginger and cook until cabbage is softened, about three to five minutes.

Step 8
Cover with noodles and pour sauce over mixture.

Step 9
Cover and cook for three to five minutes, then remove the lid and toss the mixture together until it is well combined.

Step 10
Place on a serving platter and garnish with chopped scallions if desired.

Split Pea Soup

2010-04-25T17:49:00.000-07:00

Split Pea Soup recipe found on Epicurious was delicious!
I used chicken broth and water and added a bit extra just so that it would be soup not mush.

Ingredients:

2 tablespoons (1/4 stick) butter
1 large onion, chopped
1 cup chopped celery
1 cup chopped peeled carrots
1 1/2 pounds smoked pork hocks
2 teaspoons dried leaf marjoram
1 1/2 cups green split peas
8 cups water

Preparation:

Melt butter in heavy large pot or Dutch oven over medium-high heat. Add onion, celery and carrots. Sauté until vegetables begin to soften, about 8 minutes. Add pork and marjoram; stir 1 minute. Add peas, then water, and bring to boil. Reduce heat to medium-low. Partially cover pot; simmer soup until pork and vegetables are tender peas are falling apart, stirring often, about 1 hour and 10 minutes.

Transfer hocks to bowl. Puree 5 cups soup in batches in blender. Return to pot. Cut pork off bones. Dice pork; return pork to soup. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate until cold, then cover. Rewarm before serving.)

Lamb Kebabs

2010-04-06T14:29:00.000-07:00

I made leblebi soup (recipe to follow soon) and wanted to use my ground lamb as part of our dinner meal. I found this recipe for lamb kebabs on the website called Kristen's Home Cooking. It looks like a great site!

I didn't make kebabs, though. I made lamb meatballs. Her recipe also includes the recipes for saffron rice and hummus. Gotta make the hummus because it looks pretty quick and yummy too.

Lamb Kebabs
1 lb ground lamb
1 egg
1/2 c fresh breadcrumbs
1 large shallot, minced finely
1/2 c chopped fresh herbs (parsley, mint and cilantro)
Salt and Pepper

Directions:
Mix all ingredients just until blended, don't overwork meat. Form long, thin kebabs around wooden (pre-soak to prevent burning) skewers. Grill, turning, until brown on all sides and just cooked through.

Berry Recipes from MS

2010-04-06T14:27:00.001-07:00

Here's a link to 60 different berry desserts from the Martha Stewart website.
60 BERRY DESSERTS

(Rocky Road) Brownies

2010-03-12T11:44:00.000-08:00

My first shot at making brownies from scratch and I'm wondering why we ever make them from a box!? I found the brownie recipe on Martha Stewart's website. (I didn't make them with marshmallows or nuts and they were great.)

*next time I make these I will use less butter just because they were a bit "bubbly" when the cooking time was up and I took them out of the oven. They were fine once they cooled but why not reduce the fat?

ROCKY ROAD BROWNIES

Ingredients

Makes 16

1/2 cup (1 stick) unsalted butter, cut into pieces, plus more for pan
1 bag (12 ounces) semisweet chocolate chips
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 teaspoon salt
2 large eggs
3/4 cup all-purpose flour (spooned and leveled)
1 cup miniature marshmallows
1/2 cup chopped nuts, such as cashews, pecans, or walnuts

Directions

Preheat oven to 350 degrees. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes.
Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes.
Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.

Portobello Burgers

2010-03-06T17:00:00.000-08:00

A tasty burger!
Yes, a veggie burger!

Portobello Burger

Portobello Burgers

2 Portobello Mushrooms
1 clove garlic, minced
1/2 cup water
1 tsp Dijon mustard
1 Tbsp red wine vinegar
1/2 tsp thyme
1/2 tsp oregano
3 Tbsp olive oil
3/4 tsp Worcestershire sauce
1 tsp canola oil
Brie cheese, sliced
red leaf lettuce
heirloom tomatoes, sliced
1/2 an avocado, sliced
red onion, thinly sliced
mayonnaise
Dijon mustard

1. Mix garlic, water, Dijon, vinegar, herbs, olive oil and Worcestershire sauce in small bowl.
2. Remove stems from mushroom caps, discard or keep to eat on the side.

3. In large, shallow dish (or large resealable plastic bag, add marinade and mushroom caps. Turn a few times to coat and allow to marinade for 30 minutes to 1 hour.
4. In oven proof sauté pan, heat 1 tsp oil over medium high heat.
5. Add mushroom caps, gill side up, searing until brown (about 3 minutes). Flip over and repeat. Flip third time, add Brie slices and finish in 350°F oven for 20 minutes.

6. Serve on warm, toasted buns slathered in Dijon and Mayo. Top with avocado, tomato, red onion and lettuce.

Zucchini Chips

2010-03-03T20:55:00.000-08:00

Another recipe I haven't tried but sounds good--zucchini chips.

Go to the link above to find the complete recipe.

Duration:

Preparation: 15 minutes
Cook time: 30 minutes

Directions:

Preheat oven to 425°.

Combine bread crumbs, parmesan, seasoning salt, garlic powder and pepper in a bowl; stir.

Spray an ovenproof wire rack with cooking spray.

Pour milk in a shallow dish.

Dip zucchini slices in milk, and then dredge in breadcrumb mixture.

Place coated slices on the rack. Bake for 30 minutes or until browned and crisp.

chewy oatmeal raisin cookies

2010-02-25T14:57:00.000-08:00

A great oatmeal cookie recipe found at the Smitten Kitchen. I like that they are crispy AND chewy!

Thick, Chewy Oatmeal Raisin Cookies

The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like I’m swimming in cookies when I make the full volume, but if you’re feeding a crowd, go ahead and double it.

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Big-Batch Vegetable Soup

2010-02-04T07:38:00.000-08:00

A simple yet tasty vegetable soup recipe I found on the Martha Stewart website.

I added little star-shaped pasta (the pasta used to make Mexican sopita) and I think it soaked up too much liquid. Next time I make this, I think I will increase the liquid or use less pasta OR I will just reduce the recipe by half. This recipe definitely made a big-batch of soup!

Big-Batch Vegetable Soup

Ingredients

Serves 8

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Directions

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Carrot Raisin Salad

2010-01-27T20:35:00.000-08:00

Another salad recipe. . .

Carrot Raisin Salad

8-10 shredded carrots
1/2 cup raisins or craisins
1/4 cup mayonnaise
2 tablespoons sugar
2 to 3 tablespoons milk
pecans or walnuts or sunflower seeds (optional)

Combine the carrots and raisins/craisins and nuts (optional) in a bowl. In a small bowl combine mix the mayonnaise, sugar and milk well. Pour over carrots and raisins and serve!

I found this other carrot and raisin salad recipe from Rachel Ray on the Food Network. Sounds good!

Apple Pecan Salad

2010-01-27T20:24:00.000-08:00

Today I searched for a "apples and pecan salad" recipe and found a few fun ideas. I made a salad with greens, Pink Lady apples, celery, red onion, cranberries, and pecans, of course. I found a recipe that suggested adding pomegranate seeds (arils) too! YUM! I didn't have any on hand but will make this salad next time I buy a pomegranate! The same recipe that suggested using pomegranate had a great dressing recipe too. I found the recipe here. Below is the whole salad recipe, but I especially liked the dressing (in bold)!

Apple Pecan Salad

Ingredients:

1 bag mixed baby lettuces, about 10-12 ounces
1 Granny Smith apple, sliced very thinly
1 cup caramelized pecans
¼ cup dried cranberries
¼ cup pomegranate seeds
¼ cup raspberry vinegar
¼ cup honey
½ cup extra virgin olive oil
1 tsp. kosher salt
1 Tbsp. freshly ground pepper

Instructions:

Combine lettuce, apple slices, pomegranate seeds, cranberries, and pecans just before serving.
Whisk together the vinegar, honey, salt, and pepper in a bowl. Pour in olive oil while whisking to emulsify dressing. Taste, then adjust salt, pepper, or olive oil if needed.
Toss salad with dressing and serve.

Breakfast Quinoa

2010-01-20T17:44:00.000-08:00

We tried quinoa for the first time last fall and really liked it. We've only made it as a side and haven't explored other cooking options with it until this week. I came across a breakfast quinoa recipe in the February 2010 issue of Martha Stewart and it's delicious! It takes about 15-20 minutes to prepare so it might not be something we eat when our time is limited for preparing and eating breakfast but it is one I hope we can have often.

Breakfast Quinoa

Ingredients

Makes 2 cups

2 cups whole or low-fat milk, plus more for serving
1 cup quinoa, rinsed
3 tablespoons light-brown sugar, plus more for serving
1/8 teaspoon ground cinnamon, plus more for serving
1 cup (1/2 pint) fresh blueberries, plus more for serving

Directions

Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.

Baked Tofu

2010-01-20T17:35:00.000-08:00

Here's a basic baked tofu recipe we tried tonight and really liked. It's flavorful and could easily be combined into another meal.

The recipe is from SavvyVegetarian.com.

Baked Tofu Ingredients

1 lb extra firm tofu
Marinade:
1 Tbsp rice vinegar
1 Tbsp toasted sesame oil
2 Tbsp Tamari soy sauce
2 tsp sugar
1 Tbsp minced fresh ginger OR 1/2 tsp ground ginger
1 Tbsp minced fresh garlic OR 1/2 tsp powdered garlic
1/2 cup chopped scallions
1/2 tsp cumin
1/2 tsp coriander
pinch cayenne
fresh ground black pepper

Marinating and Baking the Tofu:

Put all the marinade ingredients in a jar, screw the lid on tight, and shake until well mixed
Press the block of tofu between an old dishtowel or paper towels to remove any excess water
Slice the tofu in 1/2 inch slices, and lay side-by-side in a flat baking pan
Spread the marinade over and under the tofu slices
Cover and marinate 1 hour or more in the fridge, turning once or twice if possible
Preheat the oven to 375 degrees
Drain off the excess marinade
Bake 30 minutes
Turn over halfway through the baking
Less baking time, if it looks very done halfway thruough
Broil for a few minutes on each side to give the baked tofu a crusty finish

Kabocha Pumpkin Hot Pot (Japanese-Style Soup)

2010-01-09T16:01:00.000-08:00

I watched Martha and her guest, Tadashi Ono, make this recipe on her January 5, 2010 show. It looked good and while I may not make it with kabocha pumpkin because I don't know where to find it, I at least have a start to Hot Pot soups. It might be helpful to buy Tadashi's book on Japanese Hot Pot recipes.

The link to her show on the 5th also includes a recipe for Beef Shabu Shabu. Looks good!

Kabocha Pumpkin Hot Pot

Ingredients

Serves 4

8 pieces dried shiitake mushrooms
1/2 cup soy sauce
1/2 cup mirin
2 (6-inch) pieces kombu
1/2 kabocha pumpkin (about 1 pound), seeded and cut into bite-size pieces
4 ounces daikon, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
3 small taro roots (about 1/2 pound), peeled and quartered lengthwise (quarters halved if more than 2 inches long)
1 medium carrot (about 4 ounces), peeled, halved lengthwise, and cut into 1/2-inch-thick slices
1 negi (scallion), sliced on the bias into 1-inch pieces
4 ounces napa cabbage, sliced
3 1/2 ounces shimeji mushrooms, trimmed and pulled apart
1 pound (2 blocks) frozen, precooked udon noodles, or 8 ounces dried
Shichimi togarashi, for garnish

Directions

Place shiitake mushrooms in a large bowl and add 5 cups of water. Cover and let stand at room temperature for 5 hours.
Strain liquid into a large bowl, reserving both liquid and mushrooms. Trim stems and discard; cut caps in half and set aside. Add soy sauce and mirin to bowl with mushroom liquid; set aside.
Place kombu on the bottom of a 4 1/2- to 5-quart Japanese clay donabe or cast-iron pot. Top with pumpkin, daikon, taro, carrot, negi, cabbage, shimeji mushrooms, and reserved halved shiitake mushrooms. Add mushroom liquid mixture.
Cover pot and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes. Uncover and add noodles; let simmer until noodles are tender, about 10 minutes more. Serve immediately garnished with shichimi togarashi.

Cabbage Salad

2010-01-09T15:38:00.000-08:00

Saw this recipe on The Martha Stewart Show and didn't want to forget it. In a way it seems like broccoli salad.

Cabbage Salad

Ingredients

Serves 4

2 cups chopped red cabbage
1 tablespoon finely chopped red onion
3/4 cup chopped cucumber, preferably seedless
1 cup raisins
1/4 cup chopped cilantro
1/4 cup toasted sunflower seeds
3 tablespoons olive oil
Juice of 1 lemon
1 tablespoon garam masala

Directions

Place cabbage, onion, cucumber, raisins, cilantro, and sunflower seeds in a large bowl; set aside.
In a small bowl, whisk together olive oil, lemon juice, and garam masala. Drizzle over cabbage mixture and toss to combine.

Almond Cake Recipe for King's Cake

2010-01-02T20:06:00.000-08:00

I made this almond cake recipe from Solo Foods in 2009 for celebrating Epiphany (Three King's Day).

It was delicious and not too hard to make. I couldn't find the almond cake and filling product in any store but made my own and it turned out just fine (the recipe for that is also listed below). This cake is yummy enough without any of the glaze or cream suggestions but I guess you can add those if you want to make it over the top.

Almond Bundt Cake
10 to 12 servings
1 cup butter or margarine, softened
2 1/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3 eggs
1/2 teaspoon salt
1 can Solo or 1 jar Baker Almond filling (if making your own, use 1.5 cups)
1/4 cup milk

Chocolate Glaze 1 cup confectioners’ sugar
2 Tablespoons Dutch-process cocoa
1/2 teaspoon pure vanilla extract
1-2 tablespoons buttermilk or low-fat milk

or

Almond Glaze 1 cup confectioners sugar
1/4 teaspoon almond extract
2 tablespoons light cream

Preheat oven to 350° F. Grease and flour 10-inch tube pan or 12-cup Bundt pan and set aside. Beat butter and granulated sugar in large bowl with electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in almond filling until blended. Stir flour, baking powder, and salt until mixed. Add to almond mixture alternately with milk, beginning and ending with dry ingredients. Beat until blended. Spread batter evenly in prepared pan. Bake 50 to 55 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. To make glaze, combine ingredients in small bowl, and stir until blended and smooth. Spoon or drizzle over top of cake. Let stand until glaze is set. Or top with fresh fruit and whipped cream!

-------------------------------------
ALMOND FILLING - Clayton

1 pound almonds--blanched or not, your choice (just over 3 cups)
2 cups granulated sugar
5 eggs, room temperature

Grind nuts in a food processor to the consistency
of corn meal. Place in a medium bown and mix with
sugar. Form a well in the center and drop in eggs.
Stir eggs lightly, then draw in the nut-sugar
mixture to form a paste. If it is difficult to
spread without pulling on the pastry, add another
egg to moisten.

Store in the refrigerator or freeze until needed.
Before using, however, bring to room temperature
and stir to soften.

makes 3 cups

Brussel Sprouts with Bacon & Herbs

2009-12-30T21:45:00.000-08:00

A new recipe to try with brussel sprouts, yes, brussel sprouts. Have you tried them lately? I must confess that I've probably only cooked them once before, in my life. Charlie and the kids really liked them last week when I roasted them in the oven after trimming them, cutting them in half, and tossing them with olive oil and kosher salt. YUM!

The recipe below dresses them up a bit more than what I did above.

Brussels Sprouts with Bacon and Herbs
Serves 4

6 oz. bacon, cut crosswise into 1-inch-wide pieces
1 lb. brussels sprouts, washed and trimmed - larger sprouts quartered, smaller sprouts halved
1 1/2 tsp. chopped fresh oregano, sage, or thyme (we used thyme)
3/4 tsp. sea salt
1 1/2 tsp. fresh lemon juice
pepper to taste

Preheat the oven to 425 degrees F.
Cook the bacon in a large ovenproof saute pan over medium heat until the fat is rendered, 6-7 minuts. Toss in the brussels sprouts and stir to coat. Add the chosen herb, salt and roast in the oven, stirring now and then during the last half of cooking, until the sprouts are tender, about 25 minutes.
Remove from oven, stir in the lemon juice and pepper, transfer to a warm platter, and serve.

Creamy Pasta (North Copycat)

2009-12-30T15:34:00.000-08:00

I had a very tasty pasta dish at a local Italian restaurant early this year. I have made it quite a few times but am starting to forget the recipe. Here it is before it's a lost memory. . .

Sautee mushrooms and a minced garlic clove or two in butter and olive oil then add lots of fresh spinach. Once the spinach wilts, add heavy cream (oh, about 1 cup) and parmesan cheese (about 1/2 -3/4 cup). Stir until the cheese melts, about 3-4 minutes, and allow the sauce to thicken a bit. This recipe also has pine nuts. You can skip them if you want but they make a nice addition. Add them with the cream or after the cream

Salt and Pepper Crusted (Prime) Rib Roast

2009-12-28T17:12:00.000-08:00

We used a prime rib roast that came from a grass fed beef. I don't know if it was so good because of the recipe, the grass fed beef, or the chef (Charlie) but it doesn't matter because we really enjoyed eating it.

The recipe comes from Epicurious, of course.

Salt and Pepper Crusted Rib Roast

active time: 10 min

total time: 3 1/2 hr

INGREDIENTS:

1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds), at room temperature 1 hour
2 tablespoons extra-virgin olive oil
3 tablespoons kosher salt
1/3 cup mixed peppercorns (pink, white, and green)

PREPARATION:

Preheat oven to 450°F with rack in middle.

Rub roast all over with oil, then sprinkle all over with kosher salt. Coarsely crush peppercorns in a folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Coat meat on all sides with peppercorns, pressing to help them adhere.

Roast on a rack in a 13- by 9-inch roasting pan 20 minutes. Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).

Rolo Turtles - A Great Christmas Treat

2009-12-19T18:44:00.001-08:00

I've made this super-easy recipe in past years but am so glad I was reminded of it on Julie's blog, Jane's Apron. The recipe is for making "candy" turtles using Rolo chocolates. YUM!

Rolo Turtles

Candied Orange Slices

2009-11-30T22:08:00.000-08:00

Reading blogs, craft blogs, that is, usually means I follow links and end up very far away from where I originally started. Thankfully, though, that's how I found this recipe for candied orange slices! It was on the blog named Brownie Points--it looks like another great food blog.

I just started the recipe tonight and will have to wait 2 weeks before it's done, but it looks worth the wait!

1 kg of sugar = 5 cups of sugar
600 g of water = 3 cups of water
100 g of sugar = .44 cups of sugar

Candy Orange Slices

modified version of procedure for candying fruit by Jean-Pierre Wybauw in Fine Chocolates, p70. Wybauw’s method utilizes a sugar refractometer- the following method doesn’t.

Fruit Prep:

Clean three oranges by scrubbing under warm water.
Slice into thin rounds. This candying method worked on all thickness of slices I tried up to 1/4 inch thick.
The slices can be kept as circles, or cut into halves or quarters (hemi-circles and quarter-circles).

Blanching:

Bring a pot of salted water to a boil.
Have a bowl of ice water near by.
Add the sliced oranges to the boiling water (may need to be done in batches depending on the size of your pot). Scoop from the boiling water when the slices float to the top and place into ice water to cool.
When cool, drain and remove the slices from the ice water and transfer to a container large enough to hold all of the slices.

Candying:

Bring to a boil: 1 kg of sugar (5 cups) and 600 g (3 cups) of water. This step is to just dissolve the sugar (not to cook the syrup).
Pour the hot syrup over the orange slices. If the orange slices float, weigh them down to keep them fully submerged. Weighing down method I used the first week: placed a plate on top of the orange slices and a glass jar of water on top of the plate.
Store the submerged orange slices in a dark cool place, like a cupboard or closet for the duration of the candying. I didn’t refrigerate them.
Each day increase the sugar content of the orange slice sugar solution. Do this by draining off the sugar solution the slices are submerged in, add 100 g (.44 cups) of sugar, heat the solution to just dissolve the sugar, and pour back over the orange slices.
Complete this increase-sugar step daily for two weeks.
Notes
- I didn’t follow the schedule as written: I skipped a couple days of the increase-sugar schedule, and just resumed the increase-sugar step when I was able to. My impression is that this recipe is not very picky about increasing the sugar each day. I think the variable of time is important though- don’t try to shorten the duration of this recipe.
- Storage: the orange slices may be stored in the sugar solution indefinitely. No need to refrigerate, they can be stored in a cool dark place, like a cupboard.

Drying and dipping
The orange slices are removed from the sugar solution. Finishing can take multiple different routes:
arrange on a drying rack out at room temperature till less tacky, 1-2 days then

roll in sugar (plain, vanilla, or with a touch of citric acid),
or dip in chocolate (white, dark or milk- tempered holds up best).
or you can do both- like in the picture: dip 3/4 of the orange slice in chocolate and sugar the exposed portion.

Storage of finished candies
In an air tight container is best to keep out humidity. I gifted these in glass canning jars or crunchy cellophane bags. The survivors of my nibbling suggest that these candies hold up well: at least a month, probably more.

Creamy Blue Cheese Dressing

2009-11-16T16:09:00.000-08:00

I could eat this dressing all by myself!!! It's soooooooo good! I found the recipe in a magazine called Midwest Living.

I used homemade plain yogurt and gorgonzola cheese.

Creamy Blue Cheese Dressing

Ingredients

1/3 cup mayonnaise
1/3 cup plain yogurt/sour cream
1/4 cup crumbled blue cheese, goat cheese or feta cheese (1 oz.)
2-3 tablespoons buttermilk or milk
1 teaspoon lemon juice
1/2 teaspoon minced garlic

1/4 cup crumbled blue cheese, goat cheese or feta cheese (1 oz.)
chopped chives

Directions

1. Combine all of the ingredients in a food processor or blender and mix together.

2. Transfer to bowl and stir in 1/4 cup crumbled cheese and chives.

Make-Ahead Tip: Prepare the dressing as directed. Cover and refrigerate for up to 2 weeks.

Hot Pastrami Sandwiches

2009-11-08T13:58:00.000-08:00

Found the recipe for "Hot Pastrami Sandwiches" at My Recipes. Haven't made it but it's another recipe I'd like to try.

Hot Pastrami Sandwiches

Yield: Makes 16 sandwich halves

Ingredients

2 pounds thinly sliced peppered pastrami
2 pounds thinly sliced corned beef
2 cups reduced-sodium beef broth
16 slices rye bread
8 slices Swiss cheese
1/2 cup Dijon mustard
About 3 cups coleslaw (homemade or from the deli)

Preparation

1. Place pastrami, corned beef, and broth in a slow-cooker.* Heat, covered, on lowest setting until hot, stirring periodically, at least 1 hour and up to 3 hours.

2. Set out bread slices and cheese on a platter, and mustard and coleslaw in small bowls. Cover with plastic wrap until served (up to 1 hour).

3. When pastrami mixture is hot, invite guests to make their own sandwiches, or assemble for them: Spread 2 slices of bread with mustard. Pile a generous helping of the meats onto 1 slice, then top with a slice of cheese, about 1/3 cup coleslaw, and the second piece of bread. Cut sandwiches in half, they're large, so consider sharing.

*If you don't have a slow-cooker, put the pastrami and corned beef with a little broth in a microwave-safe bowl, cover, and warm in a microwave oven.

Crispy Hash Browns

2009-11-08T13:53:00.000-08:00

Made hash brows this morning and they were just like I like them, crispy! I found the "Crispy Hash Browns" recipe with the "secret" step at Simply Recipes.

Crispy Hash Browns

Ingredients

3 Tbsp olive oil, canola oil, or grapeseed oil
1 lb Russet baking potatoes, peeled and grated
Salt and pepper

Equipment needed:
Large frying pan (at least a 9" diameter bottom)
Potato ricer

Method

1 Heat 3 Tbsp of oil in a large frying pan on medium high heat.

2 While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.

3 When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

Serves 4.

Pear Galette

2009-10-29T07:10:00.000-07:00

I purchased a bag of pears from Costco and wanted to used them in a dessert. I read about "galettes" on craft blogs and wanted to try making one too. I found two recipes that I liked but only made one. I'll try the 2nd one later and then decide which one I like better.

#1 - Pear Galette, from website Food & Wine
#2 - Maple-glazed Pear Galette, from the blog Fueled by Plants

Recipe #1

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons unsalted butter--5 tablespoons cut into small pieces and chilled, 2 tablespoons melted
1 egg
1 teaspoon milk
2 tablespoons apricot preserves, strained
2 large Bosc pears
1/2 teaspoon very hot water

Directions

Preheat the oven to 425°. In a medium bowl, toss the flour with 1 teaspoon of the sugar and the salt. Cut in the cold butter until the mixture resembles fine crumbs.
In a small bowl, beat the egg with the milk. Sprinkle 2 tablespoons of the beaten egg over the flour mixture and stir. Working quickly, gather the dough into a smooth mass, squeezing it gently. Transfer the dough to a lightly floured surface and pat it into a 5-inch disk. Wrap in wax paper and refrigerate until firm but not hard, about 30 minutes.
On a lightly floured surface, roll out the dough to a 9 1/2 -inch round, turning it clockwise an inch or two each time you roll to maintain an even shape. Transfer the dough to a heavy flat baking sheet. Fold up 1/4 inch of the edge of the dough to form a neat rim. Using a knife, score the rim in a decorative pattern. Brush the rim with a little of the remaining beaten egg. Brush 1 tablespoon of the apricot preserves over the bottom of the dough and refrigerate while you prepare the pears.
Peel, quarter and core the pears. Slice each quarter lengthwise into 5 thin wedges. Arrange all but 6 of the pear wedges on the dough in a spoke pattern, overlapping them slightly. Cut the remaining pear wedges and arrange them in the center of the tart to form a decorative rose. Brush the pear slices with the melted butter and sprinkle with the remaining 2 teaspoons of sugar.
Bake the galette in the middle of the oven for 25 to 30 minutes, or until the pears are tender and the pastry is crisp and golden. Carefully slide the galette onto a rack to cool slightly.
Stir the hot water into the remaining 1 tablespoon of apricot preserves and brush on the pears. Serve the galette at room temperature.

ChocoFlan

2009-10-28T08:50:00.000-07:00

I saw Rick Bayless make chocoflan on his cooking show last night and am so glad I found the recipe online! I think I'll need to buy the cake pan/mold but that's not a problem because I think it might just get used often!

Impossible Cake (AKA chocoflan)

Serves 12 generously

Recipe from Season 6 of Mexico--One Plate at a Time

Revised October, 2009

Ingredients

For the mold:

A little softened butter and some flour

1 cup store-bought or homemade cajeta (goat milk caramel)

For the cake:

5 ounces (10 tablespoons) butter, slightly softened

1 cup sugar

1 egg

2 tablespoons espresso powder dissolved in 1 1/2 tablespoons hot water

Or 3 tablespoons espresso

3/4 cup all-purpose flour

1 cup cake flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/3 cup plus 1 tablespoon cocoa powder (I like the more commonly available - not Dutch process - cocoa best here)

9 ounces buttermilk

For the flan:

1 12-ounce can evaporated milk

1 14-ounce can sweetened condensed milk

4 eggs

1 teaspoon pure vanilla extract, preferably Mexican vanilla

Directions

1. Prepare the mold. Turn on the oven to 350 degrees and position the rack in the middle. Generously butter the bottom and sides of a 10-inch round cake pan (you need one that's 3 inches deep), sprinkle with flour, tip the pan, tapping on the side of the counter several times, to evenly distribute the flour over the bottom and sides, then shake out the excess. Microwave the cajeta for 30 seconds to soften it, then pour over the bottom of the pan, tilting the pan to coat the bottom evenly. Set a kettle of water over medium-low heat. Set out a deep pan that's larger than your cake pan (a roasting pan works well) that can serve as a water bath during baking.

2. Make the cake. With an electric mixer (use the flat beater, if yours has a choice), beat the butter and sugar at medium-high speed until light in color and texture. Scrape the bowl. Beat in the egg and espresso. Sift together the all-purpose and cake flour, baking powder, baking soda and cocoa. Beat in about 1/2 of the flour mixture, at medium-low speed, followed by 1/2 of the buttermilk. Repeat. Scrape the bowl, then raise the speed to medium-high and beat for 1 minute.

3. Make the flan. In a blender, combine the two milks, the eggs and the vanilla. Blend until smooth.

4. Layer and bake. Scrape the cake batter into the prepared cake pan and spread level. Slowly, pour the flan mixture over the cake batter. (I find it easiest to pour the mixture into a small ladle, letting it run over onto the batter.) Pull out the oven rack, set the cake into the large pan, then set both pans on the rack. Pour hot water around the cake to a depth of 1 inch. Carefully slide the pans into the oven, and bake about 45 to 50 minutes, until the surface of the cake is firm to the touch, except for the very center . Remove from the water bath and cool to room temperature, about 1 hour.

5. Serve. Carefully run a thin-bladed knife around the edge of the cake/flan to free the edges. Invert a rimmed serving platter over the cake pan, grasp the two tightly together, then flip the two over. Gently jiggle the pan back and forth several times to insure that the cake/flan has dropped, then remove the pan. Scrape any remaining cajeta from the mold onto the cake.

Homemade Muesli

2009-10-26T16:23:00.000-07:00

I haven't made this recipe yet but found it online and I think the kids will like it. It seems pretty similar to the homemade granola recipes I make.

(UPDATE: I have made this recipe and think it is our new favorite "granola". It is easy and quick and tastes great too!)

Scandinavian Muesli
Make Ahead Tip: Cover and refrigerate for up to 2 weeks.

2 cups old-fashioned or quick-cooking (not instant) rolled oats
2/3 cup rye flakes or wheat flakes (see Note)
1/3 cup coarsely chopped almonds (1 3/4 ounces)
2 tablespoons flaked coconut (sweetened or unsweetened)
1/2 cup raisins
2 tablespoons honey
1/2 teaspoon vanilla extract
Pinch of cinnamon
1/4 cup flaxseeds, ground (optional; see Tip)

1. Preheat oven to 350°F. Coat a baking sheet with cooking spray. Spread oats and rye (or wheat) flakes on the baking sheet. Bake for 10 minutes. Stir in almonds and coconut; bake until the oats are fragrant, about 8 minutes. Turn off the oven. Stir raisins into the muesli.
2. Microwave honey for 10 seconds in a glass measuring cup. Stir in vanilla and cinnamon; drizzle over the muesli and stir to coat. Return the muesli to the turned-off warm oven and let cool completely, about 2 hours. Stir in flaxseeds, if using.

Makes 8 servings, about 1/2 cup each.

Per serving:196 calories; 5 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 34 g carbohydrate; 6 g protein; 5 g fiber; 6 mg sodium; 209 mg potassium. Nutrition bonus: Fiber (18% daily value).

Ingredient Note: Rye or wheat flakes are simply rye or wheat kernels that have been steamed and rolled, oatmeal-style. Look for them in natural-foods stores.

Tip: Grind flaxseeds in a clean coffee grinder or dry blender just before using.

Broccoli Salad

2009-10-26T16:15:00.000-07:00

My kids really like steamed broccoli with cheese sauce! It's easy to make but I would rather not have to make cheese sauce every time I make/serve broccoli so I searched the Internets for a "new" broccoli recipe and found this one over at the Food Network website. We all loved it and now I have at least 2 (!) broccoli recipes!
*I added sunflower seeds to the recipe for a little more flavor and crunch.

Broccoli Salad

Ingredients

1 head broccoli
6 to 8 slices cooked bacon, crumbled
1/2 cup chopped red onion
1/2 cup raisins, optional
8 ounces sharp Cheddar, cut into very small chunks
1 cup mayonnaise
2 tablespoons white vinegar
1/4 cup sugar
1/2 cup halved cherry tomatoes
Salt and freshly ground black pepper

Directions

Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently.

Slow Cooker Whole Chicken

2009-10-20T11:26:00.000-07:00

I've never cooked a whole chicken in a slow cooker before but I need to today because I won't be able to cook dinner at the usual time. I'm expecting it will be cooked within 4-6 hours and so I hope starting it at noon will be plenty of cooking time.

Slow Cooker Whole Chicken

1 whole chicken
1 onion
spices

1-Chop the onion in long slices and place in the bottom of the slow cooker.
2-Rinse the chicken and removed the giblets package.
3-Place chicken in slow cooker and cover with the seasoning/spices of your choice, including the cavity. I used pre-mixed seasonings that I have from a spice shop--"Team Sweet Mama's BBQ Chicken Rub" that is made with sea salt, garlic, brown sugar, onion, paprika, mustard, cayenne, and savory.
4-Cover the slow cooker and cook on high.

I think I'll be serving this with broccoli and/or cauliflower and brown rice, quinoa or cheesy pasta shells.

soft pretzels

2009-10-14T16:38:00.000-07:00

I came across this soft pretzel recipe at the Bake it Pretty blog. I haven't tried it, yet, but it looks like it can be a fool-proof recipe--well, fool-proof since I'm feeling pretty good about making bread these days. I think I'll let the girls help me make this one--some salty, some sweet!

Soft Pretzels

1-1/2 Cups warm water
1 Package active dry yeast
1 tsp. Sugar
1 tsp. Table salt
4 cups all-purpose flour

1/2 Cup Warm Water
2 tbs. baking soda
1 tbs. kosher or sea salt

1.) In large bowl combine 1-1/2 cups of warm water, yeast and sugar. Stir to dissolve. Let stand till foamy (about 5 minutes.) Then add 1 tsp table salt and 2 cups of flour. Beat well with a wooden spoon. Gradually stir in 1 and 1/2 cups of flour to make a soft dough.

2.) Turn dough onto a floured surface and knead until smooth and elastic. (About 6 minutes.) Knead in just enough of the remaining 1/2 cup of flour to keep dough from sticking. (If you have a kitchenaid mixer, use the dough attachment instead.)

3.) Shape dough into a ball and place in a greased bowl, turning once to coat. Cover brown with plastic wrap and let rise in a warm place (80 to 85 deg) until double in volume. About 30 minutes.

4.) Meanwhile, preheat oven to 400 deg. Grease two cookie sheets, or use silpat mats, or parchment paper. Punch down dough and cut into 12 equal pieces. (More or less, depending on how large you want your pretzels to be!) Roll each piece into a rope about 24 inches long. Shape into looped pretzel shape. (Or hearts or spirals….whatever.)

5.) In a small bowl, whisk remaining 1/2 cup of warm water and baking soda until the soda has dissolved.

6.) Dip pretzels in baking soda mixture then place 1-2 inches apart on prepared cookie sheets. Sprinkle with kosher salt (or if you are Max, cinnamon+sugar!). Bake until lightly browned, 16 to 18 minutes, rotating cookie sheets between upper and lower racks for even browning. Serve pretzels warm or transfer to wire rack to cool (and have your pink, strawberry milk ready!)

Salted Caramel Hot Chocolate - a copycat recipe

2009-10-08T09:42:00.001-07:00

Here's a "gourmet" drink recipe. Just like they serve at those expensive coffee shops. I found this copycat recipe for Salted Caramel Hot Chocolate at Blisstree.com.

I made the hot chocolate following the recipe and it was very rich and yummy too! It is not necessary to use as much chocolate and you can always use skim or 2% milk and still get a good cup of hot chocolate. Also, I made my own caramel syrup using a recipe found in Martha Stewart's Everyday Food magazine, October 2009 issue.

Starbucks Salted Caramel Hot Chocolate Copycat Recipe

2/3 cup whole milk
1/3 cup heavy cream
1/4 cup sugar
3 oz semisweet chocolate, chopped
3 oz bittersweet chocolate, chopped
1 teaspoon coarse sea salt (the best you can afford)
1 tablespoon turbinado sugar crystals
1/4 cup whipped cream
2 tablespoons caramel syrup, divided (recipe at the bottom of that page)

Bring the milk, sugar, and cream to a simmer. Keep it just under a boil and stir in the chocolate until melted completely.

Add one tablespoon of the caramel syrup to a warm mug and swish it to coat the inside of the mug.

Carefully pour in the chocolate. Top with whipped cream, add a drizzle of caramel, a sprinkle of the salt and a dusting of the turbinado crystals.

Enjoy the fact that while Starbucks *may* stop making this delicacy you never have to!

Minute Steak Recipe

2009-10-01T17:45:00.000-07:00

I purchased some grass fed beef recently and one of the packages in my purchase was "beef minute steaks". I'd heard of minute steaks before but have never cooked with them. Honestly, I didn't know what I would do with them so, of course, I had to do some research on the internets. I came across a few recipes that suggested you dredge the steaks in flour and pan fry them so I picked the recipe below. I picked this one because in my "research" I learned that these steaks can be tough and this one has you cook it for an hour in "juices". Sounded good to me!

This recipe was a winner! I've been cooking with little salt over the past couple of years so it was a whole lot saltier than we're used to but that can easily be fixed next time--less salt on the steaks and dilute the beef stock. We ate it with mashed potatoes and a garden salad.

Minute Steaks

Ingredients

Sirloin Tip Steak

2-3 Baby Carrots

1/4-1/2 Red Potato, sliced into small bites

Seasoning Mixture:

1/8 cup Olive Oil

1 1/2 TB Chopped Onion

1/4 Tsp Minced Garlic

1 Tsp Worcestershire Sauce

1/4 Tsp Soy sauce

1/4 Tsp Lemon Juice

A Dash of Black Pepper

A Sprinkle of Salt (Sea Salt - preferably)

Foil

Directions

Preheat oven to 400 degrees

For the seasoning mixture: In a small mixing bowl, combine Olive Oil, Salt & Pepper, Worstershire Sauce, Soy Sauce, Minced Garlic, Chopped Onion, Lemon Juice.

Place steak on center of foil sheet..

Place a small amount of the seasoning mixture to the steak, quickly turn the steak over.

Sprinkle Salt & Pepper on the steak, and then place potatoes and carrots on the steak, top with the remaining seasoning mix.

Carefully fold the foil into a "packet"..

Place packet on cookie sheet..

Roast in oven for 1 hour - reducing heat to 350 after 30 minutes.

At this time, take the steak packets out of the oven, carefully open them, to check the progress..

You will probably want to return them to the oven for another 30 minutes at this point.

Remove from oven, let set for 10-15 minutes, or until ready to serve!

Trust me, this will be the MOST tender steak you will ever try! =)

Grilled Jalapeño Poppers

2009-10-01T17:01:00.000-07:00

My brother made these for us a few years back and I was just reminded of this recipe; figured I better post it here.

Jalapeño Poppers
Ingredients:
-fresh jalapeño peppers
-cream cheese
-bacon
-toothpicks

Instructions:
1-slice the jalapeño peppers so that you can take out the seeds and veins but keep the peppers intact
2-stuff the peppers with cream cheese
3-wrap with raw bacon and hold together with toothpicks
4-grill
5-eat!

Banana-Berry Bread

2009-09-29T17:00:00.000-07:00

I look very forward to making this bread! The recipe comes from a very sweet friend and I say it's a winner even though I haven't even tried it! Hope to get to make this today or tomorrow!

Banana-Berry Bread

1. preheat oven to 350’
2. spray a loaf pan with nonstick cooking spray
3. mash 2 bananas in a separate bowl
4. melt/soften butter in microwave (30 seconds)
5. measure into a large mixing bowl:

2 c. flour
2/3 c. sugar
2 tsp baking powder
1 tsp salt

6. mix dry ingredients with a fork
7. measure and add to dry ingredients in large bowl:

1/2 c. lite butter (softened)
1/2 c. lite sour cream
1/4 c. fat-free milk
1 tsp vanilla
2 eggs
2 mashed bananas (very ripe)
1 c. blueberries (frozen works fine)
1. c. other berries; sliced strawberries, raspberries...

8. using a mixer, blend all ingredients together
9. pour into two lightly-greased loaf pans
10. bake for 40-50 minutes at 350’

Coconut Tapioca Pudding

2009-09-24T20:23:00.000-07:00

I haven't made this in a couple of years but it is DELICIOUS! The recipe comes from Martha Stewart's Everyday Food magazine.

Coconut Tapioca Pudding

Ingredients

Serves 4

1 large egg
1 can (13 1/2 ounces) coconut milk
1 1/2 cups milk
1/2 cup sugar
3 tablespoons quick-cooking tapioca
1 teaspoon vanilla extract
1/3 cup sweetened shredded coconut
1/2 cup small pieces of fresh pineapple, or 1 can (5 1/2 ounces) pineapple chunks, drained and cut into smaller pieces

Directions

In a medium saucepan, lightly beat egg. Add coconut milk, milk, sugar, and tapioca; whisk to combine. Set aside, at least 5 minutes, until tapioca is slightly softened.
Stirring constantly, bring mixture to a boil over medium heat; stir in vanilla. Transfer mixture to a bowl; cover with plastic wrap. Let cool until no longer hot, about 30 minutes. Refrigerate until cold, 2 to 3 hours (or up to 3 days).
Meanwhile, preheat oven to 350 degrees. Spread coconut in a single layer on a rimmed baking sheet. Toast, tossing once or twice, until golden, 10 to 15 minutes; let cool.
Just before serving, whisk pudding to loosen. Divide among four serving glasses or dishes; top with pineapple and toasted coconut.

Chicken Giblet Stock

2009-09-24T17:38:00.000-07:00

I didn't want to throw out the giblets from the whole chicken I made for dinner tonight and found this simple recipe on Epicurious, of course.

Chicken Giblet Stock
Ingredients

6 cups water
1 small onion, quartered
Chicken heart, gizzard, and neck
1 small carrot, sliced
2 large fresh parsley sprigs
2 large fresh marjoram sprigs
2 large fresh thyme sprigs
1 bay leaf

Preparation

Combine all ingredients in heavy large saucepan over medium-high heat. Bring to boil. Reduce heat to medium. Cover and simmer 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)

Simple Roast Chicken

2009-09-24T17:34:00.000-07:00

Simple and tasty! Recipe found on Epicurious.

Before cooking, I put half of a lemon in the cavity and placed the chicken over thick slices of onion. I cooked it for 70 minutes and didn't add butter.

I served it with summer squash and potato torte as a side dish.

Simple Roast Chicken

Ingredients

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)

Unsalted butter
Dijon mustard

Preparation

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

Cooking Websites/Magazines

2009-09-18T19:07:00.000-07:00

While waiting for Maria during her piano lesson I have come across two different cooking magazines that I'm impressed by. I probably won't subscribe to them because I don't need any more magazines coming to the house, but I am happy that they each have websites! The recipes look tasty and don't seem to be too gourmet for everyday cooking.

Fine Cooking

Food Network

Oreo Truffles

2009-09-13T19:57:00.000-07:00

I made Oreo Truffles for JP's birthday (instead of cake) and they were Delicious! They are sweet but not super-sweet, in my opinion. Last year I made cupcake pops from Bakerella and those definitely were too sweet, time-consuming to make, and messy! The Oreo Truffles aren't too messy, they are quick to make, and are very good.

The two fork tip at the bottom of the recipe is so helpful! Wish I would have known this last year when I made the cake pops!

Oreo Truffles

What You Need!

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Make It!

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Kraft Kitchens Tips

How to Easily Dip Truffles

To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.

Special Extra

Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Peach an Blackberry Crisp

2009-09-13T19:49:00.000-07:00

Made this with Colorado-grown peaches and frozen berry mix from Costco. I took it to a mom's gathering and it was a hit. It's easy and quick and very tasty! The recipe is from Epicurious.com--that has become one of my go-to recipe sites when I need a recipe. I like to read the comments too because they offer suggestions for making the recipe a true success!

I baked it for about 45 minutes but will probably cook it a bit longer next time to make the crisp part little more crispy. I might also drain more of the juice from the thawed berries--maybe this made the fruit mix too runny and that might be why the crisp wasn't as crispy.

PEACH AND BLACKBERRY CRISP

Ingredients

1-1/2 pounds peaches (about 3), pitted and cut into 1/2-inch thick wedges
2 cups blackberries, picked over and rinsed
1 tablespoon cornstarch
2 tablespoons fresh lemon juice
1/3 cup granulated sugar
2/3 cup all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
3/4 cup coarsely chopped lightly toasted pecans
peach and brown sugar ice cream or vanilla cream as an accompaniment

Preparation
In a large bowl toss the peaches and the blackberries gently with the cornstarch, the lemon juice, and the granulated sugar until the mixture is combined well. In a small bowl stir together the flour, the brown sugar, the oats, the salt, the cinnamon, and the nutmeg, add the butter, blending the mixture until it resembles coarse meal, and stir in the pecans. Spread the peach mixture in a 13- by 9-inch (3 quart) baking dish, sprinkle the pecan mixture evenly over it, and bake the crisp in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the crisp with the ice cream.

Beet Greens

2009-09-03T16:03:00.000-07:00

I came across this simple recipe after I picked a good amount of beets from our garden and was left with plenty of greens. I'm sure it would be great for any type of greens too!

BEET GREENS

While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.

Ingredients

1 pound beet greens
1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar

Method

1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

Serves 4.

Snack Ideas for School

2009-09-03T15:23:00.000-07:00

Here is a link with ideas for classroom school snacks.
I'm sure there are some in there that might not be so great but it's a great place to start!

SCHOOL SNACK IDEAS

Freezing Whole Peaches!

2009-09-03T15:00:00.000-07:00

Wow! What a simple way to keep those peaches that you're just too tired to find another canning/dessert recipe for!

HOW TO FREEZE PEACHES WHOLE
Canning and Freezing
Freezing Fresh Peaches

This may sound unbelievable to many of you but this is a great way to freeze peaches.

How to freeze peaches!

Let whole, unblemished peaches ripen - dead ripe. (I did not wash first)

2. Arrange whole peaches on a cookie sheet and place in freezer.

3. After peaches have frozen solid; place them in a plastic bag.

4. When you are ready to use, removed the desired number of peaches from the bag, run cold water over frozen peach and slip off the skin.

5. Microwave for 10 to 15 seconds.

6. Slice peaches to use as you desire for cereal toppings, pies or cobbler, ice cream, or simply slice them, add a little sugar if needed and enjoy.

Peaches frozen this way taste just like peaches picked fresh from the tree. IF IN DOUBT, TRY A FEW! You will never freeze peaches any other way again.

Take 3. . . still looking for a good brisket recipe!

2009-09-03T14:56:00.000-07:00

Here's the third recipe I'll be trying on brisket. The beef is marinating right now for tomorrow's dinner. This time I'll be cooking it in a pressure cooker. (The last couple of times I used a slow-cooker.)

PRESSURE COOKER TEX-MEX BRISKET
Prep: 15 min, Marinate: 24:00, Cook: 1:10.

1 onion, minced
2 cloves garlic, crushed
1 Serrano chili, seeded and minced
1-1/2 Tbs. brown sugar
1 Tbs. chilli powder
1 Tbs. cider vinegar
1/2 tsp. ground cumin
3 lbs. beef brisket
1-1/2 Tbs. vegetable oil
1-1/4 cups canned Mexican style diced tomatoes
1 onion, cut into wedges

Combine first 7 ingredients and salt to taste in a bowl. Rub mixture over all sides of brisket and transfer meat to a glass dish. Cover and marinate in refrigerator 24-36 hours. Heat oil in a pressure cooker over medium high heat. Cook meat uncovered 6-8 minutes, turning once to brown both sides. Add tomatoes, lifting meat to coat. Add onion wedges. Cover and bring to high pressure. Reduce heat and cook 1 hour at stabilized pressure. Release pressure. Slice meat across the grain. Serve defatted pan juices with meat.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 475, fat 24.7g, 48% calories from fat, cholesterol 158mg, protein 51.3g, carbohydrates 10.0g, fiber 1.4g, sugar 6.6g, sodium 191mg, diet points 11.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.4, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 4.1, Sugar: 0.1, Very lean meat protein: 6.8

view detailed nutritional information

The recommended wines are: Burgundy, Zinfandel, or Merlot.

Homemade Ginger Ale

2009-09-02T20:55:00.001-07:00

Oooh, I wanna try this. . . sounds great!

Homemade Ginger Ale, recipe found at Simply Recipes.

Ingredients

Ginger water
1 cup peeled, finely chopped ginger
2 cups water

Simple Syrup
1 cup sugar
1 cup water

Club soda
Lime juice
Lime wedges

Method

1 Bring 2 cups of water to a boil in a saucepan. Add ginger. Reduce heat to medium low and let ginger sit in the simmering water for 5 minutes. Remove from heat and let sit for 20 minutes. Strain liquid through a fine mesh strainer. Discard ginger pieces.

2 In a separate saucepan, make the Simple Syrup by dissolving 1 cup granulated sugar into 1 cup of boiling water. Set aside.

3 Make individual (tall) glasses of ginger ale by mixing 1/2 cup of ginger water with 1/3 cup of Simple Syrup and 1/2 cup of club soda. Add a few drops of fresh lime juice and a lime wedge to each glass.

Makes four servings.

Canning Peaches

2009-09-02T19:30:00.000-07:00

This is my second year at giving canning a try. Last year I started off with the quick and easy fruit freezer jams and even tried a couple of recipes using the traditional canning methods. Freezer jam is super-easy and pretty much fool-proof. If it just happens not to set, then we consider it syrup--great on ice cream and pancakes! No complaints! I've always been intimidated by traditional canning but with the support and help of my friend, Mary, it was much easier than I had ever imagined!

Last year I made peach freezer jam (using Sure Jell), peach-rosemary jam, and peach salsa with peaches from my brother's peach tree and some peaches from the Western Slope. (Recipes below)

This year I plan on making the same recipes and maybe even a couple of new recipes (peach butter and ???) using peaches from the Western Slope. We purchased these from family who was other family that lives in Hotchkiss, CO. I have forgotten what variety of peach they are but they are supposed to be excellent for canning! (I have plans for making peach yogurt AND peach frozen yogurt along with some peach pies or cobblers or . . . you know, peach desserts!)

PEACH-ROSEMARY JAM
Ingredients

Makes about 1 quart

3 pounds yellow peaches, peeled
1/3 cup fresh lemon juice
4 3/4 cups sugar
4 large sprigs fresh rosemary

Directions

Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).
Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.
Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place up to 1 year.

--------------------------------------------------
PEACH SALSA

Peach Salsa [ canned ]

See: Canning Salsa Safety

6 cups prepared peaches, about 12 medium or 3 pound (1.4 kg)
1 ¼ cups chopped red onion
4 jalapeño peppers
1 red pepper, chopped
½ cup loosely packed finely chopped fresh cilantro or coriander
½ cup white vinegar
2 tablespoon liquid honey
1 clove garlic, finely chopped
1 ½ teaspoon ground cumin
½ teaspoon cayenne pepper

Fill boiling water canner with water. Place 8 clean half-pint (250 mL) mason jars in canner over high heat.

Blanch, peel, pit and chop peaches. Measure 6 cups (1.5 L). Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound.

Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes.

Ladle salsa into a hot jar to within ¼ inch (0.5 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to ¼ inch (0.5 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining salsa. Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place.

Banana-Chocolate Chip Muffins

2009-08-30T19:23:00.000-07:00

Tomorrow is our turn to take snack to school. Of course, the teacher has asked for a healthy snack and also for a snack that the kids can eat while they do their school work. Oh, and there is a child with nut allergies. Hmmm, I'm feeling challenged about this. I don't want to send pre-packaged snacks because I know I can find something healthier but that means I have to take more time to make a good snack. I've been thinking about it for 4 days now (ridiculous!!!, I know) and have finally decided on banana-chocolate chip mini-muffins and cut-up cantaloupe on skewers. (Thanks to Tess for the muffin suggestion.)

I found the recipe for Banana-Chocolate Chip Muffins on Epicurious and it has rave reviews. I'm baking it right now and I think it will be a good one. I did modify the recipe as a few people suggested in the reviews by
-reducing sugar from 3/4 cup to 1/2 cup
-adding 1/2 teaspoon of baking soda and 1 teaspoon of vanilla and substituting 1/s cup of a.p. flour with 1/2 cup of whole wheat flour.
Also, I only baked them for 15-17 minutes because they were mini-muffins.

Next time I think I will also modify the butter amount either by reducing it to 1/4 cup butter and 1/4 cup canola oil or 1/4 cup yogurt or 1/4 cup applesauce. I'll probably use yogurt if I have some on hand.

BANANA-CHOCOLATE CHIP MUFFINS
(This recipe made 48 mini muffins)
INGREDIENTS:

1 1/2 cups all purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup mashed ripe bananas (about 2 large)
1 large egg
1/2 cup unsalted butter, melted
1/4 cup milk
3/4 cup semisweet chocolate chips

PREPARATION:

Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with foil muffin liners. Mix flour, sugar, baking powder and salt in large bowl. Mix mashed bananas, egg, melted butter and milk in medium bowl. Stir banana mixture into dry ingredients just until blended (do not overmix). Stir in chocolate chips.

Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes. Transfer muffins to rack; cool.

REVIEW:

I have now tasted the muffins and they are delicious!!!

Oven Fried Chicken

2009-08-26T17:24:00.000-07:00

I wanted to make fried chicken using panko crumbs and found this one on Food Network, Oven Fried Chicken.

I only had drumsticks on hand and they turned out pretty yummy. Everyone had at least one. My opinion (now, remember, I'm pregnant), this is an okay recipe. I really like panko but think the "crust" was too dry. I'll make it again, though. I served it with macaroni salad from The New Best Recipe cookbook.

Ingredients

2 cups Panko bread crumbs
1 cup grated Parmesan
4 tablespoons olive oil, divided
2 tablespoons freshly minced thyme leaves
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
2 tablespoons water
2 1/2 pounds boneless skinless chicken breasts, pounded to 1/4 -inch thickness

Directions

Preheat oven to 400 degrees F. Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.

In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste. In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil. Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture. Place on prepared rack in pan. Bake for 25 to 30 minutes, or until chicken is golden brown. Serve immediately.

Roast Leg of Lamb

2009-08-23T20:39:00.000-07:00

I also purchased leg of lamb from the grass-fed "meat man" and used this Roast Leg of Lamb recipe I found on Martha Stewart. It was delicious and tender. The garlic flavor wasn't over-powering and it was quite simple to make.

I made the "gravy" using the pan juices but didn't use red wine since I had none in the house. Water was a fine substitute.

Roast Leg of Lamb
Ingredients

Serves 12

1/2 cup olive oil
10 cloves garlic
Coarse salt and freshly ground pepper
1 leg of lamb, boned, rolled and tied (about 7 pounds)
1 cup dry red wine
1 cup homemade chicken stock, or canned low-sodium chicken stock

Directions

Preheat oven to 400 degrees. In a blender, combine the oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth and emulsified, scraping down the sides as needed.
Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees.for medium rare, about 2 hours.
Transfer lamb to a platter, and discard string; keep warm while you make the pan sauce. Pour wine or 1 cup water into the roasting pan in which the lamb was cooked. Place over medium heat, and scrape up browned bits from bottom of pan. Add stock and 1/2 teaspoon salt, and bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
Slice lamb just before serving. Strain sauce into a gravy boat, serve hot with lamb.

Frozen Yogurt

2009-08-23T20:22:00.000-07:00

I found this simple recipe in a Food Network Magazine (September 2009) while Maria was in her piano lesson. I tried memorizing the recipe but, of course, I forgot it. I'm very glad I was able to find it online and tried making it tonight!

I used 4 cups of homemade yogurt (made with 2% milk not whole milk*) instead of the whole milk yogurt and Greek yogurt combo it suggests. It tastes quite yummy and I am not feeling the need to add fresh fruit toppings; it's that good! This recipe is supposed to be a copy-cat of Pinkberry yogurt, which I have never had. I have had tart-flavored yogurt at Lollicup (a local boba shop) and it tastes very similar to that one.

I'm just wondering why the recipe uses corn syrup?

*This was my first batch of yogurt where I didn't use whole milk and I used about 1/4 cup of yogurt from a previous batch. The yogurt turned out semi-thick and doesn't seem to taste as super-tart as it has been with the whole milk and culture packets.

Almost-Famous Frozen Yogurt
Ingredients:

2 cups plain whole-milk yogurt
2 cups plain nonfat or reduced-fat Greek yogurt
1/2 cup superfine sugar
3 tablespoons light corn syrup
Fresh fruit or other toppings, for garnish

Directions:
Whisk both yogurts, the sugar and corn syrup in a bowl until combined. Pour into an ice cream maker and freeze according to the manufacturer's instructions.

For a soft consistency, serve right out of the ice cream maker. For a firmer texture, transfer the frozen yogurt to a covered container and freeze for up to 2 hours. Serve with assorted toppings.

Crock Pot Texas Brisket

2009-08-23T20:17:00.000-07:00

Made this using grass-fed beef brisket and the meat was still tough after 6-8 hours of slow-cooking. The bbq sauce is really good and I think it would have been a more successful meal had I slow-cooked it much longer--like 12-15 hours (maybe).

The recipe is Crock Pot Texas Brisket and I found it at Potato Patch Recipes.

Ingredients

2 1/4 cup of Catchup
1 1/2 cup beef broth
1 chopped large onion
1/2 cups packed brown sugar
1/2 cups white wine vinegar
2 tablespoon chili powder
2 tablespoon Worcestershire sauce
3 minced garlic clove
1/4 teaspoon of cayenne pepper
1 trimmed beef brisket. 5-7 lbs
2 tablespoon liquid smoke

Directions

Take a large saucepan and combine the ketchup, beef broth, onion, brown sugar, white wine vinegar, chili powder, Worcestershire sauce, garlic, and pepper. Bring to a boil, stirring constantly.
Reduce the heat, then simmer uncovered for about 30 minutes, stirring occasionally.
Remove from the heat.
Remove 2 cups of the sauce to a bowl and place in fridge until you are ready to serve.
Now place the Texas Brisket in your slow cooker or crock pot.
Brush the brisket with the liquid smoke. This is our way of making the Texas Brisket a smoking beef brisket!! It is optional of course.
Pour the remaining sauce over the Texas Brisket. This is not the sauce you put in the fridge. It is the sauce that is left in the saucepan.
Now set your slow cooker or crock pot to medium and cook this brisket recipe on medium for 6 hours or until tender.
When cooking is complete, shut off the slow cooker and let the brisket stand for 5 minutes. During those 5 minutes take the sauce you placed in the fridge and heat it up.
Thinly slice the meat across the grain. Kind of like making thin brisket steak.
Serve the warm sauce with the meat.

Guacamole Salad

2009-06-28T21:02:00.001-07:00

A friend says she likes this recipe, lots!
I haven't tried it but it sounds like a winner.

Guacamole Salad from Food Network:

Ingredients

1 pint grape tomatoes, halved
1 yellow bell pepper, seeded and 1/2-inch diced
1 (15-ounce) can black beans, rinsed and drained
1/2 cup small diced red onion
2 tablespoons minced jalapeno peppers, seeded (2 peppers)
1/2 teaspoon freshly grated lime zest
1/4 cup freshly squeezed lime juice (2 limes)
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
1/4 teaspoon ground cayenne pepper
2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Directions

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

Slow Cooker BBQ Briskett

2009-06-28T20:20:00.000-07:00

A simple recipe. I have another recipe here and that one is probably "better" than this one.

Slow Cooker Barbecue Brisket from About.com

Prep Time: 30 minutes
Cook Time: 10 hours

Ingredients:

5 1/2 pounds beef brisket
1 3/4 cup barbecue sauce
2 tablespoons brown sugar
2 teaspoon Worcestershire sauce
2 teaspoon black pepper
1 teaspoons garlic salt
1 teaspoon seasoned salt
1/2 teaspoon onion powder
1/2 teaspoon dry mustard

Preparation:

Combine all ingredients, coating the brisket well. Marinate overnight. Cook in crock-pot on low for 9 to 10 hours. Slice into thin strips, across the grain and serve on rolls or buns.

Glazed Lemon Cookies

2009-06-08T13:39:00.001-07:00

So this one is IT! I have made this recipe a few times but each time I have struggled to remember where I found the recipec because I haven't saved it here. Of course, it's a Martha Stewart recipe. . . of course! Today I made lemon cookies using this recipe posted on Orangette but I don't like it--they're too cake-y. My favorite recipe can be found here.

Glazed Lemon Cookies
Ingredients

Makes 24

2 cups all-purpose flour (spooned and leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Lemon Glaze

Directions

Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

Lemon Glaze
Ingredients

2 cups confectioners' sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice

Directions

In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.

Already making plans for SQUASH BLOSSOMS!!!

2009-05-28T21:47:00.000-07:00

Found this recipe on myrecipes.com and can't wait to try it!!!

STUFFED SQUASH BLOSSOM BRUSCHETTA
You'll find squash blossoms, which have a subtle squash flavor, from late spring to early fall at gourmet grocery stores, farmers' markets, or Latin food markets. They perish quickly and should be kept in the refrigerator for no longer than one day. Though the stuffed flowers are served here as an appetizer atop grilled bread, they would also make a good side dish without the bread, or you could arrange a couple of stuffed blossoms over a green salad.
Yield

8 servings (serving size: 2 bruschetta)
Ingredients

* 16 (1/2-ounce) slices diagonally cut French bread baguette
* Cooking spray
* 2 garlic cloves, halved
* 1 cup part-skim ricotta cheese
* 1/2 cup (2 ounces) grated fresh Parmesan cheese
* 1 tablespoon chopped fresh dill
* 1 1/2 tablespoons minced shallots (about 1 small)
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 16 large squash blossoms (about 3 cups)

Preparation

Prepare grill or grill pan.

Place bread on grill rack or grill pan coated with cooking spray; grill 2 minutes on each side or until lightly browned. Remove from grill. Rub cut sides of garlic over one side of each bread slice. Set aside.

Preheat oven to 350°.

Spoon ricotta onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 15 minutes. Scrape into a bowl using a rubber spatula. Stir in Parmesan and next 4 ingredients (through pepper). Gently spoon about 1 tablespoon ricotta mixture into each blossom. Gently press edges of blossoms to seal in cheese.

Place stuffed blossoms in a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 15 minutes or until thoroughly heated. Top each bread slice with 1 squash blossom; serve immediately.
Nutritional Information

Calories:
148 (26% from fat)
Fat:
4.3g (sat 2.7g,mono 1.3g,poly 0.1g)
Protein:
8.7g
Carbohydrate:
19.5g
Fiber:
0.6g
Cholesterol:
14mg
Iron:
1.2mg
Sodium:
411mg
Calcium:
172mg

Judy Lockhart, Cooking Light, JUNE 2005

caldillo

2009-04-21T13:28:00.000-07:00

A quick meat dish that my mom makes often.

1 lb beef (thin steak or ground beef)
1/2 onion, chopped
1-2 tomatoes, chopped
1-2 potatoes, chopped
1/2 - 1 cup of water

Cook meat and add onion and tomato and cook for 3-5 minutes. Once onion has softened add potatoes and water. Cover and cook until potatoes are softened. (Adjust water depending on how "soupy" you want this dish.))

Chicken Toscana Soup

2009-04-17T16:22:00.000-07:00

This is a copycat recipe I found online. I had this soup at Romano's Macaroni Grill and it was very tasty.

Chicken Toscana Soup

Macaroni Grill Chicken Toscana Soup Recipe Clone Ingredients
Makes 2 servings

olive oil
1/4 cup chopped onion
1/2 teaspoon chopped garlic
1 cup chicken broth
1 cup cooked chicken, preferably roasted
1 ripe tomato, chopped
4 ounces packaged gnocchi, cut in half
1/2 cup cream or half-and-half
3/4 cup fresh baby spinach leaves
4 tablespoons parmesan cheese
Fresh basil

Cook the onions and garlic in olive oil for about 5 minutes, or until onion becomes soft and transparent and garlic becomes golden. Be careful not to burn the garlic or it will taste bitter.

Add chicken broth. Turn up heat and let it come to a boil. After the broth starts boiling, add the precooked chicken, gnocchi, and chopped tomato. Turn down to a simmer. Simmer for about 5 minutes.

Next, add the cream. Add spinach last. Stir spinach until it wilts. Remove from heat.

After putting the Chicken Toscana soup into individual bowls, sprinkle with generous amounts of Parmesan cheese and a little basil.

Tuna Casserole - comfort food!

2009-03-26T23:06:00.001-07:00

It snowed lots today--a blizzard, I guess. For dinner I decided that tuna casserole was the perfect dish, especially since I had no real plan and I knew this would be a fast one.

I used the tuna casserole recipe from Recipe Zaar, but didn't have any cream of celery or mushroom soup. I decided to make a white sauce (thanks to Jodi's suggestion) to replace the soup and we all loved our dinner meal! Perfect on a winter-weather kind of day!

Tuna Casserole:

8 ounces egg noodles
1 (10 1/4 ounce) can cream of celery soup
1/2 cup mayonnaise
3/4 cup evaporated milk
1 cup grated cheddar cheese, divided
1/2 cup finely chopped celery
1/2 small onion, finely chopped
4 ounces mushrooms, drained (optional)
1 teaspoon black pepper
1 (7 ounce) can tuna, with juice

Directions

Cook egg noodles to al dente in boiling salted water; drain well.
Preheat oven to 325°F.
Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese.
Sprinkle reserved cheese over the top.
Bake for 30 minutes.
Serve hot.

White Sauce:

INGREDIENTS

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk

DIRECTIONS

In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add more milk depending on desired consistency.

"flavored" tortillas

2009-03-03T20:49:00.000-08:00

I was in Santa Fe last week and had a DELICIOUS quesadilla for lunch! It was a veggie quesadilla made with just a little bit of cheddar cheese and a whole lot of veggies. The veggies were probably sauteed but could have been oven-roasted; I don't know. It included mushrooms, green bell peppers, hatch chile (mild), red onion. The tortilla was what I call a "flavored" tortilla, spinach and sun-dried tomato. YUM!

My mom has never made anything but corn, flour and wheat tortillas but I have I have found a recipe for spinach tortillas and feel it's worth a try! Especially on my stove that we bought with a griddle so that I could "make tortillas often" but have only done so once in 4 years!

Description:

A soft homemade flour tortilla with spinach

Yield: 8 tortillas (10-12 inches in diameter) or more, smaller tortillas

Ingredients:

9 ounces fresh spinach, chopped (about 4-5 cups of packed, chopped spinach)
1 tablespoon water
2+ cups flour
1/2 teaspoon salt or garlic salt
dash of pepper or seasoned pepper
1/4 cup oil

Instructions:

1. In a large pan or skillet over medium to medium-low heat, cook spinach in water. Cover, stirring occasionally, until spinach is wilted and soft. This will probably take about 5 minutes after the pan is hot and the spinach has started to cook.

2. In a mixing bowl, combine flour, salt, pepper, and oil. Stir until crumbly.

3. Add the (hot or warm) spinach mixture, including the water left in the pan from cooking. Knead or stir, adding additional flour as needed (may take a cup or more of extra flour) to make a smooth dough. Knead dough for about 5 minutes, which will mix the spinach in better, and give the dough an even consistency.

4. Divide dough into 8 parts (for 10 to 12-inch tortillas) or more (for smaller tortillas).

5. Pre-heat a griddle or large skillet over medium heat. If using a cast iron or non-stick griddle or pan, you won't need oil (although you can use a little if you wish).

6. On a lightly floured surface, roll each dough portion into a thin circle (or other shape if desired).

7. Brown tortillas in pre-heated pan for about 5 minutes on each side, just until cooked. A few light brown spots should appear.

I usually start cooking the tortillas while I'm still rolling out the rest of the dough. Stack cooked tortillas on a plate or in a bowl with a clean towel around them, until all are cooked. Serve warm, filled with your favorite fillings! :)

Preparation Time: 45 minutes

Cooking Time: 5 minutes on each side

Tammy's Review:

These homemade tortillas are a beautiful green color and have a great spinach flavor. They're hearty but soft (when served hot and fresh!) and taste wonderful. I liked them so much, I will never want to go back to store-bought spinach tortillas!! My rating: 10/10.

pound cake (to try)

2009-03-03T20:29:00.001-08:00

I have not made this recipe but figured it was one to add to the cooking list. This recipe also comes from Orangette. Sweet Potato Pound Cake.

ALSO, she (Molly Wizenberg) has a cookbook, "A Homemade Life: Stories and Recipes from My Kitchen Table", that was just released today. Looks like a good one!

Sweet Potato Pound Cake
Adapted from Southern Cakes, by Nancie McDermott

I was introduced to this cake by my friend Shari, who co-curates the inspiring site this joy+ride. (That’s me in the current issue, #12. Thank you, sweet Shari.) She not only gave me the cookbook that contains this recipe, but she also posted an enticing photo of it on Flickr the other day. She has never led me astray in anything, so I took the hint. I immediately flipped on the oven and pulled some butter out of the fridge, and I suggest that you do the same.

This cake is perfect for late winter: moist, fragrant, warmly spiced, with a flavor a little bit like – and I mean this in a very good way – a spice doughnut. Or maybe an applesauce doughnut. In short, I am going to be making it for a long, long time. You can roast, peel, and mash the sweet potatoes ahead of time, and from there, the cake comes together fairly quickly and easily. The recipe comes with an optional buttermilk glaze, which I used and liked very much, but you could go either way. The glaze is mainly for added flavor and moisture: in my experience, it isn’t one of those types that sits prettily atop the cake, but rather soaks in like a syrup. The overall effect was dangerous. I think I ate about five slices on Saturday. Consider that a warning.

For the cake:
3 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. freshly ground nutmeg
½ tsp. salt
½ cup milk (low-fat is okay)
1 tsp. vanilla extract
8 oz. (2 sticks) unsalted butter, at room temperature
1 cup sugar
1 cup light brown sugar
4 large eggs
2 cups mashed cooked sweet potatoes

For the buttermilk glaze (optional):
½ cup buttermilk
½ cup sugar
4 Tbsp. (½ stick) unsalted butter, cubed
1 ½ tsp. cornstarch or flour
¼ tsp. baking soda
1 tsp. vanilla extract

Preheat the oven to 350°F. Grease and flour a 10-inch tube or Bundt pan. (If your pan is nonstick, you can get away with just some cooking spray; no need to flour.)

In a medium bowl, combine the flour, baking powder, baking soda, nutmeg, and salt. Whisk well. In a small bowl or measuring cup, combine the milk and vanilla.

In a large bowl, beat the butter, sugar, and light brown sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Add the sweet potatoes, and mix until the batter is combined. (The batter may look terrible at this point: curdled, weird, terrible. Don’t worry.) With the mixer on low speed, add half of the flour mixture. Beat to just incorporate. Then add half of the milk mixture, and continue to beat on low until well blended. Add the remaining flour, followed by the remaining milk, and beat on low until the batter is thick and smooth.

Scrape the batter into the prepared pan, and bake for 60 to 75 minutes, or until the cake springs back when pressed lightly and a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 20 minutes. Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack.

Meanwhile, make the glaze, if using. In a medium saucepan, combine the buttermilk, sugar, butter, cornstarch, and baking soda. Place it over medium heat, and bring it just to a gentle boil. Immediately remove it from the heat, stir well, and set it aside to cool to room temperature. Add the vanilla, and stir well.

Set the wire rack - with the cake atop it - over a rimmed sheet pan. Spoon the glaze through a fine-mesh sieve over the warm cake. (I recommend using a sieve because my batch of glaze had some little gelatinous bits of clumped cornstarch in it.)

Cool completely before serving.

chickpea salad

2009-03-03T20:16:00.001-08:00

A yummy-sounding recipe (I have not made this, yet) for a quick and easy salad or snack. Found at Orangette. Chickpea Salad with Lemon and Parmesan.

Chickpea Salad with Lemon and Parmesan

"This little salad only has five ingredients, so make sure that they’re all of good quality. There’s no room for second-rate pantry closet cast-offs here, so don’t even think about it, missie. First of all, be sure to use a good brand of chickpeas. I would never have thought about this sort of thing prior to meeting Brandon, Mr. Chana Masala Man, but he’s got me convinced: the best canned chickpeas are produced by Goya, Bush, and Trader Joe’s. Other brands, such as generic supermarket ones, can be mealy, bland, and / or mushy, rather than firm, fat, and earthy-sweet. Also, get out your best olive oil – one you’d want to eat from a spoon, if you’re into that sort of thing. We like to use a dash of this luscious brand, to which we were introduced by the lovely Tea. It really seals the deal." - Molly Wizenburg

1 15-ounce can chickpeas, drained and rinsed
1 tsp. fresh lemon juice
1 ½ tsp. olive oil
A pinch of salt
¼ cup loosely packed shredded Parmigiano Reggiano

Combine all ingredients in a bowl, and stir gently to mix. Taste, and adjust seasoning as necessary. Serve immediately, or chill, covered, until serving.

Note: This salad keeps well in the fridge and is, in my humble opinion, best eaten cold.

Blue Cheese/Pear Salad

2009-02-28T21:45:00.000-08:00

It seems kind of silly to post a recipe for a salad but this one is simple enough (and yummy enough too!) that I'm sure I'll forget about it if I don't "write" it down!

The salad is called "Roquefort Pear Salad" and the recipe can be found at All Recipes. The dressing is delicious too! I didn't have avocados or green onions on hand so I used red onions. I used the "Fresh Herb Salad" mix from Safeway's Organics line. It's a tasty blend that has fresh dill and cilantro, mmm. I only used 1 pear instead of 3.

INGREDIENTS (Nutrition)

1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

DIRECTIONS

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Beef Bourguignon

2009-01-08T14:49:00.000-08:00

Beef bourguignon, a hearty winter meal also from Everyday Food.

Ingredients

Serves 8

4 slices bacon (1/4 pound), cut crosswise into 1-inch pieces
3 1/2 pounds boneless beef chuck roast, large pieces of fat trimmed, cut into 2-inch chunks, patted dry
Coarse salt and ground pepper
1/3 cup all-purpose flour
1 large onion, chopped
3 large cloves garlic, finely chopped
2 tablespoons tomato paste
6 medium carrots, cut diagonally into 3/4-inch slices
1 bottle dry red wine (3 cups)
1/2 teaspoon dried thyme
Roasted Mushrooms and Pearl Onions

Directions

In a 6-to-8-quart saucepan with a tight-fitting lid, cook bacon uncovered over medium-low heat until browned, 10 to 15 minutes. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. Reserve bacon fat.
Season beef generously with salt and pepper. In a large bowl, dredge beef in flour, shaking off excess. Raise heat to medium. Working in two batches, brown beef in bacon fat on all sides, without crowding, about 10 minutes per batch. Transfer each batch to a bowl.
Pour 1/2 cup water into pan; bring to a boil. Cook, stirring, to loosen browned bits, until liquid has reduced to a few tablespoons, 2 to 3 minutes.
Add onion and garlic; cook, stirring, until slightly softened, 3 minutes. Add tomato paste; cook 1 minute.
Add carrots, meat (with juices), wine, thyme, and reserved bacon. Bring to a boil. Reduce heat, cover, and simmer over low, stirring occasionally, until meat is tender, but not falling apart, 3 to 3 1/2 hours.
Skim fat off surface of stew; discard. Stir Roasted Mushrooms and Pearl Onions into beef; season with salt and pepper. Serve, or refrigerate, covered, up to overnight.

Diner Dinner

2009-01-07T20:38:00.000-08:00

This dinner was a hit with all! JP ate everything on his plate, asked for more and never realized there were no chips (or as he says, "kips") involved.

It comes from, where else, Martha Stewart's Everyday Food magazine. Online, you can find the recipe here. In the magazine this meal is called the "lighter blue-plate special" and includes:
meatloaf
buttermilk mashed potatoes
steamed green beans

The meatloaf reminds me of the "secret ingredient" cooking style of Deceptively Delicious by Jessica Seinfeld. It was moist and tasty. The buttermilk mashed potatoes were flavorful and didn't need butter! A great combo of foods for a great dinner.

Ingredients

2 small carrots, chopped
2 celery stalks, chopped
1/4 medium onion
1/4 cup panko (Japanese breadcrumbs)
1 large egg white
3/4 pound ground beef sirloin
Coarse salt and ground pepper
1/4 cup homemade or store-bought barbecue sauce
1 pound baking potatoes, peeled and sliced 1/2 inch thick
3/4 cup low-fat buttermilk
1 pound green beans, stem ends removed
1 teaspoon olive oil

Directions

Preheat oven to 450 degrees. In a food processor, chop carrots, celery, onion, and panko with egg white until smooth, about 1 minute. Transfer to a large bowl; mix in beef, 1 teaspoon salt, and 1/8 teaspoon pepper.
On a foil-lined baking sheet, form meat mixture into a 6-inch-long loaf; brush with half the barbecue sauce. Bake until an instant-read thermometer inserted in loaf registers 160 degrees, 25 to 30 minutes, brushing halfway through with remaining sauce.
Meanwhile, in a medium saucepan, cover potatoes with cold salted water by 1 inch. Bring to a boil; reduce to a simmer, and cook until potatoes are easily pierced with a knife, 15 to 20 minutes. Drain; return to pan. Stir over medium until a starchy film forms on bottom of pan, about 1 minute. Remove from heat; mash with buttermilk until smooth. Season with salt and pepper.
While potatoes cook, set a steamer basket in a saucepan filled with one inch water; bring to a gentle boil. Add green beans; cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a bowl; add oil, season with salt and pepper, and toss. Serve meatloaf with mashed potatoes and green beans.

Sausage Potato Soup

2008-12-20T15:32:00.001-08:00

I found this recipe on my friend's blog. It's a great potato soup recipe. Thanks for sharing, Tommy! (She's also listed a recipe for pomegranate sangria, check it out! If you make it, please invite me over, please!!!)

Sausage Potato Soup
(Copycat) This is a clone of the Olive Garden
4-6 servings
1½ hours
20 min prep

1	lb Italian sausage
2	large russet baking potatoes, sliced in half,and then in 1/4 inch slices
1	large onion, chopped
1/2	can Oscar Meyer bacon bits
2	cloves garlic, minced
2	cups kale or swiss chard, chopped
2	cans chicken broth
1	quart water
1	cup heavy whipping cream

Cook sausage in a 300°F oven for approximately 30 minutes.
Drain sausages on paper towels and cut into slices.
Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
Add sausage and bacon.
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Heat through and serve.

Roasted Acorn Squash with Cinnamon Butter

2008-12-16T16:58:00.000-08:00

Another great recipe from Everyday Food.
Recipe was found here.

Ingredients

Serves 8

2 acorn squash (about 1 1/2 pounds each), unpeeled, quartered lengthwise, and seeded
1 tablespoon olive oil
Coarse salt and ground pepper
4 tablespoons butter
1/8 teaspoon ground cinnamon

Directions

Preheat oven to 450 degrees. On a large rimmed baking sheet, toss squash with oil; season with salt and pepper. Arrange on sheet, cut side down, and roast until easily pierced with a paring knife, 35 to 45 minutes.
In a small saucepan, melt butter over medium heat, stirring, until golden brown, 4 to 6 minutes. Immediately pour into a small bowl; stir in cinnamon. Place squash on a serving platter; top with cinnamon butter.

Avocado Dip

2008-12-13T21:42:00.000-08:00

Quick, easy and good.
I found this recipe here.
Instead of Tabasco sauce, I used a fresh jalapeño.

Avocado Dip
Ingredients:
2 large ripe avocados, peeled and pitted
16 ounces sour cream
2 tomatoes, cored, seeds removed, coarsely chopped
4 green onions, with green, coarsely chopped
4 teaspoons lemon juice
a few drops of hot pepper sauce, such as Tabasco

Preparation:
Cut avocado into chunks; place in food processor with sour cream, tomato, green onion, lemon juice, and hot pepper sauce. Pulse until smooth. Cover and refrigerate for an hour to chill. Serve with chips or vegetable dippers.

Chile con queso

2008-12-02T15:27:00.000-08:00

Mami's recipe.
Have for lunch served with corn tortillas or serve as a side dish.

Chile con queso

oil
5 green Anaheim chiles (you can use jalapeños too)
2 tomatoes
1/3 cup milk
c1/3 cup shredded cheese

1-Roast the green chiles and tomatoes on a griddle, peel and seed.
2-Chop the chiles and tomatoes and add them to a small pan with hot oil.
3-Heat for 3-5 minutes and remove from heat.
4-Add milk (either warm the milk or let the chile and tomatoes cool off because cold milk will curdle)
5-Add shredded cheese.

Chile Macho

2008-12-02T14:59:00.000-08:00

This is another one of Mami's recipes. You can use this as a salsa.

Chile Macho

6 green Anaheim chiles, peeled and seeded
2 tomatoes, roasted and peeled
1 garlic clove
salt, to taste

1-Roast chile on a griddle. peel and seed and cut into slices. (You can use "chile stand" roasted chile but this recipe is best with freshly roasted chile.)
2-Roast tomato on a griddle, peel, chop.
3-Chop garlic.
4-Place the above ingredients in a bowl, mix and season with salt to taste.

Thanksgiving Dinner 2008 @ The Miller's

2008-11-26T21:13:00.000-08:00

This year I am cooking Thanksgiving dinner for my family. There are 5 of us in my immediate family and we will be having 7 guests. A small number of guests since my parents have traveled south to be with extended family and one of my brother's is hosting dinner at his house for his wife's family. A perfect year to host! Would you agree?

I'm very much looking forward to it, so much so, that I started cooking tonight! Charlie and I can be a bit counter-cultural and this year's Thanksgiving dinner is no exception. Our dinner will not be offering a traditional roasted turkey. No! Instead we decided to make a prime rib roast with all of the traditional Thanksgiving fixin's, of course. I think it's like roasting a turkey because prime rib roast is not a cut of meat that is made often. In fact, it's more of a traditional Christmas meal but since we will be away this year, it's like hitting two birds with one stone. The most exciting part of this beef is that it is grassfed! We can't wait!!!

So, I figured I'd post our menu for the main course because, who knows, this year's dishes may become our new traditional dishes? Next year I'm sure I'll want to remember what I made this year!

•Prime Rib Roast - made in a simple and traditional way so as not to serve it undercooked, recipe from The New Best Recipe cookbook.

•simple stuffing with mushrooms and sage, Everyday Food, November 2007, pg. 100

•mashed potatoes, don't know how I'll dress up the potatoes but will remember to add warm milk because it helps keep the potatoes smooth and rich!

•mushroom gravy, from the Instructables webiste

•sweet potato casserole, Everyday Food, November 2008, pg. 79

•stewed green beans with bacon, Everyday Food, November 2008, pg. 79 (I was considering making cream of asparagus soup, but decided to go with the more traditional green beans instead.)

If you're looking for the perfect stuffing recipe, check these out!
How about butter-pecan sweet potatoes?
With Martha Stewart and her crew, you can never go wrong!!!

•basic cranberry sauce, Everyday Food, November 2008, pg. 24

Wishing you a very blessed and happy Thanksgiving!

My Everyday Kitchen

Beef Stew

Pumpkin Bread

Sweet Dumpling Squash

Zucchini Bread(s)

Ingredients

Directions

Ingredients

Directions

Potato Salad Recipe from Everyday Food

Directions

Green Chile w/Pork

Directions:

"DET" burger

Minute Steak Recipe (chicken fried steak)

Sirloin Steak with yummy rub

Marinade

For Sauteing

Preparation

"Secret" Herbed Seasoning Salt Recipe

Leblebi Soup

Quiche Cups

Zucchini Bread

Ingredients

Directions

Gourmet Grass Fed Beef Recipes

Cream of Red Bell Pepper Soup

Cream of Cauliflower Soup

Homemade Popsicles

Gazpacho

Directions

Yogurt Dipping Sauce (for falafel)

Falafel in Pita

Lebanese-Style Red Lentil Soup

Ingredients

Directions

Curried Lentil and Swiss Chard Soup w/ Garbanzo Beans

Texas Caviar

Ingredients

Directions

Black Bean and Couscous Salad

Write a Review! (optional)

Ingredients

Directions

Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.

Cover the pot and remove from heat.

Let stand for 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.

Add green onions, red pepper, cilantro, corn and beans, and toss to coat.

Fluff the couscous well, breaking up any chunks.

Add to the bowl with the vegetables and mix well.

Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Homemade All-Purpose Cleaner

Brazilian Lemondade

Homemade Mustards

Ingredients

Directions

Yakisoba Noodles

Split Pea Soup

Lamb Kebabs

Berry Recipes from MS

(Rocky Road) Brownies

Ingredients

Directions

Portobello Burgers

Portobello Burgers

Zucchini Chips

chewy oatmeal raisin cookies

Big-Batch Vegetable Soup

Ingredients

Directions

Carrot Raisin Salad

Apple Pecan Salad

Ingredients:

Instructions:

Breakfast Quinoa

Ingredients

Directions

Baked Tofu

Baked Tofu Ingredients