I haven't tried this recipe yet, but it definitely looked like a keeper. Let me know if any of you try it before I do.
Lava middle:
1/2 bar (2 oz) of Ghirardelli bittersweet baking chocolate bar
1/4 cup heavy cream
Melt chocolate and cream in a double boiler. Whisk gently. Put in the fridge for about 2 hours or until firm. Make into six balls; refrigerate.
Cake:
1 bar (4oz) Ghirardelli bittersweet baking chocolate bar
8 tbsp. unsalted butter
2 whole eggs
2 egg yolks
1/3 C sugar
1/2 tsp. vanilla
1/4 C cake flour
Heat oven to 400. Spray six ramekins or baking cups with nonstick spray. Melt chocolate and butter together in a double boiler. In an electric mixer whisk eggs, yolks, sugar and vanilla on high for 5 minutes or until thick and light in texture. Fold chocolate mixture into flour and egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with fresh raspberries, whipped cream or ice cream. Recipe courtesy of Ghirardelli.
Monday, December 22, 2008
Monday, November 17, 2008
Butternut Squash Pancetta and Sage Pasta
Ingredients
1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
1/4 cup olive oil
Coarse salt
3/4 pound penne pasta
3 ounces pancetta, sliced 1/4 inch thick and finely chopped (bacon works, too)
2 shallots, thinly sliced crosswise (onions work just fine)
1/4 teaspoon crushed red pepper flakes
10 fresh sage leaves, coarsely chopped or torn (i didn't have sage on hand, but i did have some thyme and it worked well)
1/2 cup finely grated pecorino Romano cheese, plus more for serving (substituted with parm, and it was great)
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.
Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.
Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.
1 medium (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups)
1/4 cup olive oil
Coarse salt
3/4 pound penne pasta
3 ounces pancetta, sliced 1/4 inch thick and finely chopped (bacon works, too)
2 shallots, thinly sliced crosswise (onions work just fine)
1/4 teaspoon crushed red pepper flakes
10 fresh sage leaves, coarsely chopped or torn (i didn't have sage on hand, but i did have some thyme and it worked well)
1/2 cup finely grated pecorino Romano cheese, plus more for serving (substituted with parm, and it was great)
1/2 teaspoon freshly ground black pepper
Directions
Preheat oven to 400 degrees. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil; season with salt. Transfer to oven and roast until squash is browned and tender, about 15 minutes.
Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook until al dente, according to package directions. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta and reserved cooking liquid aside.
Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, 4 to 5 minutes. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten.
Add cheese and black pepper and cook, tossing gently, until pasta and squash are heated through. Serve immediately with more grated cheese, if desired.
Saturday, November 15, 2008
Bean Wraps
This is the recipe that Angella requested. It's great cold or room temperature and makes a good dip for chips or wrapped in a tortilla.
2 cans black beans
2 cans kidney beans
2 cans 11 oz. mexi corn
bell pepper to taste (I usually do 1/2 a pepper)
3 green onions, chopped
1/4 to 1/2 c chopped cilantro (depending on how you feel about cilantro...)
Mix all together and then pour over the dressing and mix.
Dressing:
1 T oil
3 T apple cider vinegar
1/2 t cumin
1/4 t dry mustard
salt and pepper to taste
2 T honey
juice of one lime
This is also fine if you cut the recipe in half. I've been wanting to try mixing in tomatoes and avacadoes to makes more of a salsa. Let me know if anyone tries it before I do...
2 cans black beans
2 cans kidney beans
2 cans 11 oz. mexi corn
bell pepper to taste (I usually do 1/2 a pepper)
3 green onions, chopped
1/4 to 1/2 c chopped cilantro (depending on how you feel about cilantro...)
Mix all together and then pour over the dressing and mix.
Dressing:
1 T oil
3 T apple cider vinegar
1/2 t cumin
1/4 t dry mustard
salt and pepper to taste
2 T honey
juice of one lime
This is also fine if you cut the recipe in half. I've been wanting to try mixing in tomatoes and avacadoes to makes more of a salsa. Let me know if anyone tries it before I do...
Thursday, October 16, 2008
Bean Dip
Melissa- can you share that recipe for that bean dip you make? I think it has black beans, cilantro, some dressing. You made it for me when I was pregnant with Carter, and I've been thinking of it lately (no, I'm not pregnant)! :) It's just so yummy!
Tuesday, October 7, 2008
Aunt Beth's Apple Cake
This is our favorite fall recipe. It's a family tradition at our house. (We used to make it with apples we picked at Grisamore Farms. Sigh. I miss Ithaca.) All credit for the recipe goes to my great-aunt Beth Snow.
Aunt Beth's Apple Cake
1 and 3/4 c. sugar
1/2 c. shortening
Cream the above and add the following:
2 unbeaten eggs
6 large apples, peeled, cored, and grated (makes 2 c. ground)
2 c. nuts (we leave these out)
2 tsp. soda
1/2 tsp. nutmeg
2 c. flour (we use whole wheat)
2 tsp. cinnamon
Bake at 375 degrees for 45 minutes in a 9 x 12 inch pan. Serve drizzled with caramel sauce. We usually are lazy and buy some, but you can also make your own:
Caramel Sauce
1 c. brown sugar
1/2 c. butter
2/3 c. canned milk
1 c. white sugar
1/2 c. corn syrup
Heat until thoroughly dissolved and serve warm.
Thursday, October 2, 2008
Super EASY whole wheat bread
I love homemade whole wheat bread, but I was always afraid to make it because it seemed so hard, but then I was given this recipe. It is seriously the EASIEST bread to make...with maybe 15 minutes prep time. (given that you have a Bosch or a Kitchen Aid)
10-12 cups whole wheat flour (I usually use about 11)--if you grind your own flour it's about 7 cups wheat ground
2 rounded tablespoons dry yeast
500 mg vitamin C (optional--I've never used this and it turns out fine)
4 cups very warm water
1/3 cup vegetable oil
1/3 cup honey (or you can substitute sugar)
1 tablespoon salt
Mix half of flour, yeast, vitamin C
Add water, oil, honey, and salt (new trick that someone just taught me...add the oil, then measure the honey in the same measuring cup as the oil and it will all come out no problem). Mix
Add remaining flour, and knead for 8 minutes.
Make into 3 loaves (shape with your hands). Let rise in the oven with a bowl of boiling water for 30 minutes.
Bake at 350 for 30 minutes (just let the oven warm up as part of the 30 minutes.)
10-12 cups whole wheat flour (I usually use about 11)--if you grind your own flour it's about 7 cups wheat ground
2 rounded tablespoons dry yeast
500 mg vitamin C (optional--I've never used this and it turns out fine)
4 cups very warm water
1/3 cup vegetable oil
1/3 cup honey (or you can substitute sugar)
1 tablespoon salt
Mix half of flour, yeast, vitamin C
Add water, oil, honey, and salt (new trick that someone just taught me...add the oil, then measure the honey in the same measuring cup as the oil and it will all come out no problem). Mix
Add remaining flour, and knead for 8 minutes.
Make into 3 loaves (shape with your hands). Let rise in the oven with a bowl of boiling water for 30 minutes.
Bake at 350 for 30 minutes (just let the oven warm up as part of the 30 minutes.)
Butternut Squash Soup
A few years ago I discovered Moosewood (YUM!)...one of the first things I tried there was butternut squash soup. Since then I've been searching for a recipe that tastes as good as what I had there, and I think I've finally found one! I was perusing the internet and found this recipe on a blog. Unfortunately I quickly scribbled it down and didn't bother to write down the blog where I found it to give the owner the credit deserved.
2 1/2 cups butternut squash (peeled and cubed)
4 cups chicken or vegetable broth
1 med. onion
1/2 tsp sage
1 tsp thyme
1/2 tsp nutmeg
1 TBS butter
Saute onion in butter, add butternut squash and cook for 10-20 minutes until tender. You can add 3-4 TBS broth to keep from burning. Add sage, thyme, and nutmeg and saute for 1 minute. Add remaining broth and let simmer for about 15 minutes. Cool and puree (directions noted that it is a disaster if you don't let it cool before you puree). Return to stove and reheat.
2 1/2 cups butternut squash (peeled and cubed)
4 cups chicken or vegetable broth
1 med. onion
1/2 tsp sage
1 tsp thyme
1/2 tsp nutmeg
1 TBS butter
Saute onion in butter, add butternut squash and cook for 10-20 minutes until tender. You can add 3-4 TBS broth to keep from burning. Add sage, thyme, and nutmeg and saute for 1 minute. Add remaining broth and let simmer for about 15 minutes. Cool and puree (directions noted that it is a disaster if you don't let it cool before you puree). Return to stove and reheat.
Tuesday, September 30, 2008
Crock Pot Blog
Monday, September 29, 2008
Slow Cooker Chicken
This is a favorite in our house. So inexpensive and EASY! I like to make a side of roasted potatoes and a green salad with this on the first day and then turn it into a tortilla soup or something the next.
INGREDIENTS:
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
Lemon- cut into wedges
2 Garlic cloves in skin
DIRECTIONS:
1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika. Stuff chicken with lemon wedges and garlic clove. Place in the slow cooker on top of the crumbled aluminum foil.
3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
INGREDIENTS:
1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
Lemon- cut into wedges
2 Garlic cloves in skin
DIRECTIONS:
1. Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
2. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika. Stuff chicken with lemon wedges and garlic clove. Place in the slow cooker on top of the crumbled aluminum foil.
3. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.
Crock pot recipes??
I'm in need of some good crock pot recipes--especially ones that don't have beef. Any suggestions?
Thursday, September 18, 2008
Pesto
3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
DIRECTIONS
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper. If you want to freeze some, add a bit of lemon juice to prevent it from browning.
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
salt and pepper to taste
DIRECTIONS
In a food processor, blend together basil leaves, nuts, garlic, and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper. If you want to freeze some, add a bit of lemon juice to prevent it from browning.
Monday, September 15, 2008
Basic Granola
This is yummy granola that makes a huge batch, but nice if you want to have a lot on hand--I have to give credit to Darrell's mom for this one!
8 cups rolled oats
6 cups rolled wheat
2 cups wheat germ
1 1/2 cups brown sugar
1 1/2 cups each sesame seeds and sunflower seeds (optional)...I add flax seeds
mix together in a large bowl
1 cup honey
1 cup oil
1 cup water
2 Tbs cinnamon
1/2 tsp salt
heat in saucepan until dissolved, then add 1 Tbs vanilla
poor into oats mixture until evenly coated bake on cookie trays in oven for 30 minutes at 325 degrees, turning/stirring at 15 minutes. cool
for variations: you can add whatever nuts (1-2 cups each) of whatever you like, and/or add raisens, or other dried fruit as desired
low fat variation: add only 1/2 cup oil and add an extra 1/2 cup water, or only add 1/3 cup oil and add an extra 2/3 cup water
less cinnamon variation: add only 1 Tbs cinnamon and add an extra Tbs vanilla
8 cups rolled oats
6 cups rolled wheat
2 cups wheat germ
1 1/2 cups brown sugar
1 1/2 cups each sesame seeds and sunflower seeds (optional)...I add flax seeds
mix together in a large bowl
1 cup honey
1 cup oil
1 cup water
2 Tbs cinnamon
1/2 tsp salt
heat in saucepan until dissolved, then add 1 Tbs vanilla
poor into oats mixture until evenly coated bake on cookie trays in oven for 30 minutes at 325 degrees, turning/stirring at 15 minutes. cool
for variations: you can add whatever nuts (1-2 cups each) of whatever you like, and/or add raisens, or other dried fruit as desired
low fat variation: add only 1/2 cup oil and add an extra 1/2 cup water, or only add 1/3 cup oil and add an extra 2/3 cup water
less cinnamon variation: add only 1 Tbs cinnamon and add an extra Tbs vanilla
Friday, August 29, 2008
Italian style pizza
We've been asked for this recipe from numerous people...it's the closest thing we can get to real Italian pizza here. Such a yummy and healthy way to eat pizza!
For the dough:
1 TBS sugar1 cup warm water
1 envelope yeast (I use 1 TBS)
3 1/4 cups semolina, or all-purpose flour (We sometimes do all white flour, and sometimes do half and half...I think my fav. is 1/2 and 1/2)
1/4 cup olive oil
In a small bowl dissolve the sugar in the warm water. Sprinkle the yeast over the water and stir gently until it dissolves, about 1 minute (it should be a smooth beige colored mixture, if it clumps togehter and the water stays clear, start over). Let it stand in a warm spot until a thin layer of foam covers the surface, about 5 minutes.
Combine 3 cups of flour with the salt in a large mixing bowl. Make a well in the center of the flour and pour in the yeast mixture and the oil. Using a wooden spoon, vigorousely stir the flour into the well, beginning in the center and working towards the sides of the bowl, until the flour is incorporated and the soft dough begins to stick together. Turn the dough onto a lightly floured surface, knead the dough for 5 mintes, gradually incorporating the remaining 1/4 cup of flour. Continue to knead the dough for 10-15 minutes or until it feels smooth and springy. Do not knead longer. After mixing and kneading the dough, place in a oiled bowl, cover, and let rise for 1- 1 1/2 hours in a warm draft free place.
Sauce:
Roll out and place diced tomatoes (5-6), garlic (a couple cloves minced), salt (to taste), and basil (5-6 sprigs of fresh) on top...then top with mozzarella cheese.
We used a mixer once and the dough didn't turn out quite as well...I would just do it by hand...I think it ended up being easier and better that way. We cook it at 350 degrees for 15-20 minutes I think...we just kind of watch it. Timing is never quite as sure with gas ovens, and that is what I've had for the last couple years. The dough will be slightly browned and the cheese will be melted.
In the winter we use canned tomatoes from Eliza's canning recipe:
for quart size: 1 teaspoon salt, big sprig of basil, 2 cloves garlic (put tomatoes in boiling water for 1 minute, pull out, rinse with cold water, peel, cut in half or quarters, then put in jars)...water bath for 45 minutesfor pint size: 1/2 teaspoon salt, small sprig of basil, 1 clove garlic (same directions as above), water bath for 35 minutes
For the dough:
1 TBS sugar1 cup warm water
1 envelope yeast (I use 1 TBS)
3 1/4 cups semolina, or all-purpose flour (We sometimes do all white flour, and sometimes do half and half...I think my fav. is 1/2 and 1/2)
1/4 cup olive oil
In a small bowl dissolve the sugar in the warm water. Sprinkle the yeast over the water and stir gently until it dissolves, about 1 minute (it should be a smooth beige colored mixture, if it clumps togehter and the water stays clear, start over). Let it stand in a warm spot until a thin layer of foam covers the surface, about 5 minutes.
Combine 3 cups of flour with the salt in a large mixing bowl. Make a well in the center of the flour and pour in the yeast mixture and the oil. Using a wooden spoon, vigorousely stir the flour into the well, beginning in the center and working towards the sides of the bowl, until the flour is incorporated and the soft dough begins to stick together. Turn the dough onto a lightly floured surface, knead the dough for 5 mintes, gradually incorporating the remaining 1/4 cup of flour. Continue to knead the dough for 10-15 minutes or until it feels smooth and springy. Do not knead longer. After mixing and kneading the dough, place in a oiled bowl, cover, and let rise for 1- 1 1/2 hours in a warm draft free place.
Sauce:
Roll out and place diced tomatoes (5-6), garlic (a couple cloves minced), salt (to taste), and basil (5-6 sprigs of fresh) on top...then top with mozzarella cheese.
We used a mixer once and the dough didn't turn out quite as well...I would just do it by hand...I think it ended up being easier and better that way. We cook it at 350 degrees for 15-20 minutes I think...we just kind of watch it. Timing is never quite as sure with gas ovens, and that is what I've had for the last couple years. The dough will be slightly browned and the cheese will be melted.
In the winter we use canned tomatoes from Eliza's canning recipe:
for quart size: 1 teaspoon salt, big sprig of basil, 2 cloves garlic (put tomatoes in boiling water for 1 minute, pull out, rinse with cold water, peel, cut in half or quarters, then put in jars)...water bath for 45 minutesfor pint size: 1/2 teaspoon salt, small sprig of basil, 1 clove garlic (same directions as above), water bath for 35 minutes
Thursday, August 7, 2008
Salad Dressing
This is an easy dressing to have in the fridge and tastes wonderful. I like it best on mixed greens with toasted pecans or walnuts, beets or dried cherries, and crumbled feta or blue cheese.
Mix in blender:
1 1/2c canola oil
1c white vinegar
3T sugar
1 1/2t salt
1 1/2t paprika
3/4t dry mustard (or a squirt of regular mustard)
pinch of pepper
1 head garlic
the top section of leaves from three basil plants (or 2T dry basil)
Keeps well in the fridge
Mix in blender:
1 1/2c canola oil
1c white vinegar
3T sugar
1 1/2t salt
1 1/2t paprika
3/4t dry mustard (or a squirt of regular mustard)
pinch of pepper
1 head garlic
the top section of leaves from three basil plants (or 2T dry basil)
Keeps well in the fridge
Tuesday, August 5, 2008
Jewish Sweet Bread (Challah)
This bread is so delicious and so pretty because it is braided. It's not terribly hard to make, but takes a few hours because it has to rise twice. (Hint: I fill a sink with the hottest water possible and put the bowl/cookie sheet over the sink with a towel over it. This makes the bread rise much quicker if you don't have a warm place in your house to raise bread in.) You can easily double the recipe and actually make 6 loaves by separating the dough into smaller parts. Also, the butter is very important. If you use unsalted butter, the flavor isn't as good--guaranteed.
1 pkg. yeast
1 1/4 c. warm water (as hot as you can comfortably touch it)
1 tsp. sugar
1 tsp. salt
1/4 c. sugar
1/4 c. oil
2 eggs
4 1/2 c. flour
Mix yeast, water, and tsp. sugar, set aside. Mix the other ingredients together, then add yeast mixture. Lay out on floured surface and knead 5 minutes. Put into greased bowl and cover with a towel. Let rise, double, punch down. Cut dough into 3 parts (there will actually be 6 parts because the recipe makes 2 loaves). Make 2 braids and let them rise on a greased cookie sheet. Bake at 350 for 20 min. or until golden brown. Pour 1/2 cube of melted butter over bread before baking and 1/2 cube of melted butter just after baking.
1 pkg. yeast
1 1/4 c. warm water (as hot as you can comfortably touch it)
1 tsp. sugar
1 tsp. salt
1/4 c. sugar
1/4 c. oil
2 eggs
4 1/2 c. flour
Mix yeast, water, and tsp. sugar, set aside. Mix the other ingredients together, then add yeast mixture. Lay out on floured surface and knead 5 minutes. Put into greased bowl and cover with a towel. Let rise, double, punch down. Cut dough into 3 parts (there will actually be 6 parts because the recipe makes 2 loaves). Make 2 braids and let them rise on a greased cookie sheet. Bake at 350 for 20 min. or until golden brown. Pour 1/2 cube of melted butter over bread before baking and 1/2 cube of melted butter just after baking.
Mexican Chicken and Rice
This is a super-easy meal to make, and one of our favorites. It's always a big hit and people can't believe it's as easy as I tell them. Unfortunately I can't find one of the key ingredients in New York, but you can get by with what is listed here.
1 lb. chicken tenders or chicken breast
2 tsp. taco seasoning (or more if you prefer spicier)
1 c. salsa
1 c. water
2 c. minute rice, uncooked
1 c. shredded cheddar cheese
1 can nacho cheese soup (if you can't find it, you can use cheddar cheese soup)
Brown chicken, chopping into small pieces. Bring chicken, taco seasoning, salsa, soup, and water to a boil in large skillet, cover. Reduce heat to low, simmer 10 minutes. Return to a boil. Stir in rice, sprinkle with cheese, cover. Cook on low heat 5 minutes.
1 lb. chicken tenders or chicken breast
2 tsp. taco seasoning (or more if you prefer spicier)
1 c. salsa
1 c. water
2 c. minute rice, uncooked
1 c. shredded cheddar cheese
1 can nacho cheese soup (if you can't find it, you can use cheddar cheese soup)
Brown chicken, chopping into small pieces. Bring chicken, taco seasoning, salsa, soup, and water to a boil in large skillet, cover. Reduce heat to low, simmer 10 minutes. Return to a boil. Stir in rice, sprinkle with cheese, cover. Cook on low heat 5 minutes.
Cajun Salmon Pasta
We think you can never go wrong with cajun seasoning. If you need to do something with a less-than-quality fillet of salmon, this is a great option.
2 thin fillets salmon, room temp.
1/2 medium onion
2 cloves garlic, minced
1/2 medium bell pepper, thinly sliced
1/4 cup milk
cajun seasoning
pasta, enough for 2 plates/meals (we like penne best)
cherry tomatoes
Cook pasta. Meanwhile, add 2-3 tsp. olive oil to a medium sized skillet. Warm over medium heat. Add onions. Stir fry till they no longer have a "bite". Add bell peppers and garlic - stir fry till veggies are cooked but not limp. Remove veggies. Add 1 tsp. oil to skillet and heat on med-hi. Pour cajun seasoning over salmon fillets, then drop them in the hot skillet - they should smoke. If outside is browning too rapidly, lower heat to medium. When fillets are blackened on one side, pour seasoning on face-up side and flip them over. Meanwhile, once pasta is cooked and drained, immediately add about 1 Tbsp. olive oil and stir - do not let pasta cool. Heat milk to scalding and pour only as much into pasta as can be absorbed. Stir in 1 tsp. of cajun seasoning. When salmon is blackened on both sides, remove from heat. Spoon pasta onto plates and top with stir-fried veggies. With a spatula, break salmon into bite-sized chunks and spoon over top of pasta. Sprinkle with parmesan and garnish with cherry tomatoes (halved) and fresh parsley.
2 thin fillets salmon, room temp.
1/2 medium onion
2 cloves garlic, minced
1/2 medium bell pepper, thinly sliced
1/4 cup milk
cajun seasoning
pasta, enough for 2 plates/meals (we like penne best)
cherry tomatoes
Cook pasta. Meanwhile, add 2-3 tsp. olive oil to a medium sized skillet. Warm over medium heat. Add onions. Stir fry till they no longer have a "bite". Add bell peppers and garlic - stir fry till veggies are cooked but not limp. Remove veggies. Add 1 tsp. oil to skillet and heat on med-hi. Pour cajun seasoning over salmon fillets, then drop them in the hot skillet - they should smoke. If outside is browning too rapidly, lower heat to medium. When fillets are blackened on one side, pour seasoning on face-up side and flip them over. Meanwhile, once pasta is cooked and drained, immediately add about 1 Tbsp. olive oil and stir - do not let pasta cool. Heat milk to scalding and pour only as much into pasta as can be absorbed. Stir in 1 tsp. of cajun seasoning. When salmon is blackened on both sides, remove from heat. Spoon pasta onto plates and top with stir-fried veggies. With a spatula, break salmon into bite-sized chunks and spoon over top of pasta. Sprinkle with parmesan and garnish with cherry tomatoes (halved) and fresh parsley.
Southwestern Chicken Chili
We like making homemade chili especially because it's easy to keep all of the ingredients around the house. This particular recipe is a little different than regular chili, and it has become one of our favorite meals to throw together when we need something easy and low-key.
1 lb. chicken, cut up and browned with garlic powder
1 can black beans, rinsed, drained
1 can garbanzo beans, rinsed, drained
1/2 c. salsa
1 (8 oz.) can tomato sauce
1 can stewed tomatoes
chili powder, salt, and pepper to taste
Bring everything to a boil then reduce heat and cook until flavors are blended. (Or cook over low heat in crock pot.) Serve with cheese, sour cream, and tortilla chips.
1 lb. chicken, cut up and browned with garlic powder
1 can black beans, rinsed, drained
1 can garbanzo beans, rinsed, drained
1/2 c. salsa
1 (8 oz.) can tomato sauce
1 can stewed tomatoes
chili powder, salt, and pepper to taste
Bring everything to a boil then reduce heat and cook until flavors are blended. (Or cook over low heat in crock pot.) Serve with cheese, sour cream, and tortilla chips.
Tuesday, July 22, 2008
Warm Quinoa Cereal
1 cup 1% milk
1 cup water
1 quinoa (rinsed)
2 cups fresh berries
1/2 tsp cinnamon
1/3 cup toasted nuts
4 tsp honey
Combine mile, water & quinoa in medium saucepan. Bring to boil over high heat. Once boiling reduce to medium low heat and cover. Simmer for 15 minutes or until most of the liquid is absorbed. Turn off heat and let stand covered for 5 minutes. Stir in berries and cinnamon. Top with nuts and drizzle with honey.
1 cup water
1 quinoa (rinsed)
2 cups fresh berries
1/2 tsp cinnamon
1/3 cup toasted nuts
4 tsp honey
Combine mile, water & quinoa in medium saucepan. Bring to boil over high heat. Once boiling reduce to medium low heat and cover. Simmer for 15 minutes or until most of the liquid is absorbed. Turn off heat and let stand covered for 5 minutes. Stir in berries and cinnamon. Top with nuts and drizzle with honey.
Pear Bread
This bread is really yummy! If you want to be a little healthier, it's good with whole wheat flour, too.
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped pecans or walnuts
3/4 cup butter, softened (may substitute 3/4 cup vegetable oil)
3 eggs, lightly beaten
2 cups granulated sugar
2 cups peeled and finely grated ripe, firm pears
2 teaspoons vanilla extract
Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped pecans or walnuts
3/4 cup butter, softened (may substitute 3/4 cup vegetable oil)
3 eggs, lightly beaten
2 cups granulated sugar
2 cups peeled and finely grated ripe, firm pears
2 teaspoons vanilla extract
Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely
Saturday, July 12, 2008
Grilled Veggie Paninis
In an effort to not use the oven during the heat, we're looking for anything and everything to grill these days. I came across this yummy vegetarian recipe that I modified a little bit. I made these for Chad and I and used some of the bread and cheese to make a "sandwich on a stick" (skewer) for Mia.
Ciabatta Bread or rolls
Zucchini - in 1/4" lengthwise slices
Yellow Squash - in 1/4" lengthwise slices
Eggplant - in 1/4" lengthwise slices
roasted red peppers
artichoke hearts
mozerella cheese
1/4 C pesto
1/4 C tepenade
olive oil
balsamic vinegar
Either grill or pan fry the zucchini, squash & eggplant until al dente. Spread pesto, tepenade (we actually didn't use this), and a splash of olive oil & vinegar on the bread. Layer the zucchini, peppers, squash (again didn't use), eggplant (didn't use), artichoke & cheese on the bread. Sprinkle with salt and pepper. Wrap the sandwiches tightly in tin foil that has been sprayed with Pam. BBQ for 10 or so minutes on each side. These are good hot but will stay together better if you let them cool for a bit. Yum!
Ciabatta Bread or rolls
Zucchini - in 1/4" lengthwise slices
Yellow Squash - in 1/4" lengthwise slices
Eggplant - in 1/4" lengthwise slices
roasted red peppers
artichoke hearts
mozerella cheese
1/4 C pesto
1/4 C tepenade
olive oil
balsamic vinegar
Either grill or pan fry the zucchini, squash & eggplant until al dente. Spread pesto, tepenade (we actually didn't use this), and a splash of olive oil & vinegar on the bread. Layer the zucchini, peppers, squash (again didn't use), eggplant (didn't use), artichoke & cheese on the bread. Sprinkle with salt and pepper. Wrap the sandwiches tightly in tin foil that has been sprayed with Pam. BBQ for 10 or so minutes on each side. These are good hot but will stay together better if you let them cool for a bit. Yum!
Tuesday, July 1, 2008
Giant Whole Wheat Banana- Strawberrry Muffins
I came across this recipe, and it's really yummy. It's a perfect way to use up some ripe bananas and those fresh strawberries that you just picked.
2 eggs
1/2 cup unsweetened applesauce
1/4 cup vegetable oil (I like to use Walnut Oil in my baking, just for a little healthier version)
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup sliced frozen strawberries (fresh, frozen from the berry patch are the best!)
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.
2 eggs
1/2 cup unsweetened applesauce
1/4 cup vegetable oil (I like to use Walnut Oil in my baking, just for a little healthier version)
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 bananas, mashed
2 cups whole wheat flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 cup sliced frozen strawberries (fresh, frozen from the berry patch are the best!)
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 large muffin cups, or line with paper liners.
In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon; Stir into the banana mixture until moistened. Stir in the strawberries until evenly distributed. Spoon batter into muffin cups until completely filled.
Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tins.
Wednesday, June 25, 2008
Squash Souffle
This is much easier than the title would suggest and a wonderful way to use winter squash. I always buy a few in the fall to roast and puree, then I have them in convenient 2c blocks in my freezer for whenever I feel like a pie a souffle. You might be able to use a 15oz can of pumpkin for this, but I've never tried it. This is very popular with both my husband and daughter. If you want a light dinner for a small family, serve this with a salad, for a larger group it is a tasty and unexpected vegetable side dish.
1/2c butter
1/2c flour
1 1/2c half and half OR 12oz evaporated milk
2c cooked and pureed squash
6 eggs, separated
1/2t salt
In a saucepan, whisk butter and flour constantly over medium heat. Gradually whisk in half and half or evaporated milk. When thick and bubbly, remove from heat and whisk into squash, egg yolks and salt.
Beat egg whites until stiff peaks form. Fold into squash mixture. (Or if you have a kitchen aid with a whisk beater, beat whites in kitchen aid, and then beat in the squash just until everything is mixed)
Pour batter into a buttered 2qt souffle dish or casserole.
Bake at 350 for 1hr and serve promptly. The top will be golden brown and nicely puffed.
1/2c butter
1/2c flour
1 1/2c half and half OR 12oz evaporated milk
2c cooked and pureed squash
6 eggs, separated
1/2t salt
In a saucepan, whisk butter and flour constantly over medium heat. Gradually whisk in half and half or evaporated milk. When thick and bubbly, remove from heat and whisk into squash, egg yolks and salt.
Beat egg whites until stiff peaks form. Fold into squash mixture. (Or if you have a kitchen aid with a whisk beater, beat whites in kitchen aid, and then beat in the squash just until everything is mixed)
Pour batter into a buttered 2qt souffle dish or casserole.
Bake at 350 for 1hr and serve promptly. The top will be golden brown and nicely puffed.
Sunday, May 25, 2008
"Noodle Nests" with Peanut Sauce
This is a great way to use up leftover spaghetti (but fresh works well too). Mia even ate it. I haven't tried it, but I hear you can also do a similar thing with noodles and fresh basil and do a marinara-type dipping sauce...
Noodle Nests (I found the name is a good sell to kids)
1 to 3 t curry paste (depending on your feelings for curry)
4 eggs
6 oz (2/3 C) tofu diced in small cubes
1/4 to 1/2 C cilantro
6 green onions, chopped
1/2 t salt
4 C spaghetti noodles, cold
1 T sesame oil or olive oil in a pan
Turn on a frying pan to med high heat. Mix the eggs and curry paste together in a bowl. Add the remaining ingredients and mix with your hands so the noodles don't break. Put small circular piles of the noodle mixture in the pan (they keep their shape better if you use a circle shaped biscuit cutter as a mold). Make sure you get the tofu on there too because sometimes it sinks to the bottom of the bowl. Cook until golden brown on each side. Top with Peanut sauce or use sauce for dipping.
Peanut Sauce:
1/4 C honey (although you could probably leave this out if you use the PB w/sugar in it already)
1/4 C peanut butter
2 T rice vinegar
2 T olive oil
1 T sesame oil
2 t garlic
1 T ginger
1 t red pepper flakes (if you want a little kick)
Noodle Nests (I found the name is a good sell to kids)
1 to 3 t curry paste (depending on your feelings for curry)
4 eggs
6 oz (2/3 C) tofu diced in small cubes
1/4 to 1/2 C cilantro
6 green onions, chopped
1/2 t salt
4 C spaghetti noodles, cold
1 T sesame oil or olive oil in a pan
Turn on a frying pan to med high heat. Mix the eggs and curry paste together in a bowl. Add the remaining ingredients and mix with your hands so the noodles don't break. Put small circular piles of the noodle mixture in the pan (they keep their shape better if you use a circle shaped biscuit cutter as a mold). Make sure you get the tofu on there too because sometimes it sinks to the bottom of the bowl. Cook until golden brown on each side. Top with Peanut sauce or use sauce for dipping.
Peanut Sauce:
1/4 C honey (although you could probably leave this out if you use the PB w/sugar in it already)
1/4 C peanut butter
2 T rice vinegar
2 T olive oil
1 T sesame oil
2 t garlic
1 T ginger
1 t red pepper flakes (if you want a little kick)
Thursday, May 1, 2008
White Chili
1 or 2 chicken breasts (boil for 20 min for short method or allow extra time for crockpot cooking)
4 cans great northern beans (white)
1 small can green chilis (chopped peeled)
1 can white sweet corn
2 cans chicken broth
1/2 small onion, diced
1/2 cup sour cream
1/2 cup grated monteray jack cheese
1/2 tsp salt (or to taste)
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp chili powder (or to taste)
For crockpot method: combine chicken broth, onion, and chicken in crockpot. Cook on high for about 2 to 2 1/2 hours or until chicken is done. Add remaining ingredients except sour cream and cheese. You can add 2 tsp corn starch with 1 T cold water to thicken chili if you want it to be thicker. Continue cooking for one hour. Turn heat to low. Stir in sour cream. Serve with breadsticks and garnish with grated cheese and additional sour cream. Yum!
4 cans great northern beans (white)
1 small can green chilis (chopped peeled)
1 can white sweet corn
2 cans chicken broth
1/2 small onion, diced
1/2 cup sour cream
1/2 cup grated monteray jack cheese
1/2 tsp salt (or to taste)
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp chili powder (or to taste)
For crockpot method: combine chicken broth, onion, and chicken in crockpot. Cook on high for about 2 to 2 1/2 hours or until chicken is done. Add remaining ingredients except sour cream and cheese. You can add 2 tsp corn starch with 1 T cold water to thicken chili if you want it to be thicker. Continue cooking for one hour. Turn heat to low. Stir in sour cream. Serve with breadsticks and garnish with grated cheese and additional sour cream. Yum!
Wednesday, April 30, 2008
Quinoa and Asparagus
Maybe some of you are ahead of us, but we are just discovering the beauty of quinoa at our house. A little background: it is a South American grain that is almost 20% protein. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten free and considered easy to digest. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous. For more see: http://en.wikipedia.org/wiki/Quinoa
So I've been experimenting a little bit with some quinoa recipes. This is the best one we've tried so far and makes a great protein-filled, meatless meal. Mia even ate it too...Oh ya, I buy quinoa in the bulk foods section of the store because it's cheaper. You can also find it sold in a box in the health food section.
2 cups white quinoa, rinsed well
4 scant cups water
2 tsp. chicken boullion
a few splashes of extra virgin olive oil
3 - 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
salt to taste
fresh parmesan to top (optional depending on your taste)
Mix the quinoa, water & boullion in a pan. Bring it to a boil then turn down to a simmer for 12-15 minutes. It's not supposed to be mushy, kind of like a firm, nutty rice. If there's any liquid at the end, drain it off.
Cook the potatoes, olive oil and onion in a large stir-fry type pan on medium heat until the potatoes are tender (it takes a good 1/2 hour or so of occasional stirring). Put the potatoes on a plate. To the already dirty pan add the garlic, (I added mushrooms because I had them in the fridge), pine nuts and asparagus. Cook until the asparagus is crunchy but tender. Combine the asparagus, potatoes & quinoa in the pan. Add salt and pepper to taste. Yum!
So I've been experimenting a little bit with some quinoa recipes. This is the best one we've tried so far and makes a great protein-filled, meatless meal. Mia even ate it too...Oh ya, I buy quinoa in the bulk foods section of the store because it's cheaper. You can also find it sold in a box in the health food section.
2 cups white quinoa, rinsed well
4 scant cups water
2 tsp. chicken boullion
a few splashes of extra virgin olive oil
3 - 4 medium/large potatoes, cut into 1/2-inch dice
1 large yellow onions, chopped
1 clove garlic, chopped
1 cup toasted nuts (walnuts, pine nuts, etc)
1-2 cups lightly cooked asparagus, cut into 1/2-inch segments
salt to taste
fresh parmesan to top (optional depending on your taste)
Mix the quinoa, water & boullion in a pan. Bring it to a boil then turn down to a simmer for 12-15 minutes. It's not supposed to be mushy, kind of like a firm, nutty rice. If there's any liquid at the end, drain it off.
Cook the potatoes, olive oil and onion in a large stir-fry type pan on medium heat until the potatoes are tender (it takes a good 1/2 hour or so of occasional stirring). Put the potatoes on a plate. To the already dirty pan add the garlic, (I added mushrooms because I had them in the fridge), pine nuts and asparagus. Cook until the asparagus is crunchy but tender. Combine the asparagus, potatoes & quinoa in the pan. Add salt and pepper to taste. Yum!
Tuesday, April 8, 2008
Honey Wheat Bread
This is our favorite whole wheat bread. Since I like to experiment, I have tried just about everything I could think of with this recipe. I do not recommend any of them. The only change that does work is to allow the loaves to sit in the fridge for about 8hrs for their second rise, then just put them straight into the oven.
Dissolve in small bowl:
1/2c warm water
1T yeast
1t sugar
Combine in bowl of stand mixer:
12oz evaporated milk
1/4c water
1/4c melted shortening
1/4c honey
2t salt
2c whole wheat flour
Mix yeast mixture into flour mixture
Allow to rest for 15min
Add 3c all purpose flour, 1c at a time
Knead dough until smooth (for my kitchen aid, this means mixing at speed 2 with the dough hook for 3-5min)
Cover dough and raise for 45min
Punch down dough and divide in half
Form each half into a loaf and place in a greased pan
Raise another 30min (or in fridge for 4-8hrs)
Bake at 375 for 30-35min
Dissolve in small bowl:
1/2c warm water
1T yeast
1t sugar
Combine in bowl of stand mixer:
12oz evaporated milk
1/4c water
1/4c melted shortening
1/4c honey
2t salt
2c whole wheat flour
Mix yeast mixture into flour mixture
Allow to rest for 15min
Add 3c all purpose flour, 1c at a time
Knead dough until smooth (for my kitchen aid, this means mixing at speed 2 with the dough hook for 3-5min)
Cover dough and raise for 45min
Punch down dough and divide in half
Form each half into a loaf and place in a greased pan
Raise another 30min (or in fridge for 4-8hrs)
Bake at 375 for 30-35min
Tuesday, April 1, 2008
Shortbread Cake
We had this cake this weekend and it was fabulous! Our friend made it with Blueberry Jam/Preserves in the middle. This is a full recipe but it can be halfed for a 7" springform pan and baked for 30 min. Really good!
Beat 13T room temp butter until soft and smooth
Add 1c sugar and beat til creamy
Add 1 egg + 1 egg yolk -- beat until well incorporated
Mix in 1t vanilla
Then add and mix just until incorporated:
2 1/2c flour
1t baking powder
pinch of salt
Gather dough into a ball, divide in half, pat each part into a disk
and wrap in plastic
Chill for 15-30min
Butter a 9" springform pan and place on a cookie sheet
Roll one disk of dough to a 9" circle and place in pan -- or squish in
pan to size with fingers
Spread about 2c of a good chunky jam/preserve over dough Roll the other disk to a 9" circle (easiest on a wax paper sheet so
that you can easily lift onto jam) -- place in pan and use fingers to
even if necessary to make sure it covers the jam.
Lightly brush with water and sprinkle with 2T sugar -- I have large
grained raw sugar that was very pretty on top
Bake at 350 for 35-40min until it is very lightly golden and a thin
knife inserted into the center comes out clean
Cool at least 20min, then release sides of pan and plate -- it's best
served at room temperature
Low Fat Banana Bread
I always get asked for this recipe. Kids & adults both love it--what more could you want?
2 eggs
3/4 C sugar
3 well mashed bananas (about 1 cup)
1/3 C vanilla yogurt
1 T oil
1 T vanilla
1 3/4 C flour
2 t baking powder
1/2 t soda
1/2 t salt
1/3 C coconut
optional, walnuts or pecans
Mix dry ingredients (including coconut) in a bowl. Mix sugar, yogurt & oil. Cream together then add eggs, vanilla & bananas. Mix well then add dry ingredients until smooth. Add nuts. Put in a single loafpan and bake at 325 for 1-1.25 hours.
variations:
-I like to split the flour in thirds and use 1/3 white, 1/3 white whole wheat, 1/3 oat flour (pureed oats in the blender)
-We love the coconut flavor so I substitute 1/2 of the vanilla for coconut extract
-Sometimes I add flax seed which gives a little extra nutrition and texture
2 eggs
3/4 C sugar
3 well mashed bananas (about 1 cup)
1/3 C vanilla yogurt
1 T oil
1 T vanilla
1 3/4 C flour
2 t baking powder
1/2 t soda
1/2 t salt
1/3 C coconut
optional, walnuts or pecans
Mix dry ingredients (including coconut) in a bowl. Mix sugar, yogurt & oil. Cream together then add eggs, vanilla & bananas. Mix well then add dry ingredients until smooth. Add nuts. Put in a single loafpan and bake at 325 for 1-1.25 hours.
variations:
-I like to split the flour in thirds and use 1/3 white, 1/3 white whole wheat, 1/3 oat flour (pureed oats in the blender)
-We love the coconut flavor so I substitute 1/2 of the vanilla for coconut extract
-Sometimes I add flax seed which gives a little extra nutrition and texture
Abby's Granola
This is a fabulous recipe from my fabulous cook friend Abby Bennett. I made this and Chad told me multiple times how much he liked it. It's really easy to make and really good!
4C old fashioned oatmeal
3 C Wheaties/wheat flake cereal
2 C wheat germ (this is cheapest at Target)
2 C coconut
Almonds, whole or sliced - optional but good
Heat the following in a saucepan until smooth:
1 C brown sugar
1 1/2 t salt
3/4 C oil
1 C water
1/2 C honey
3 tsp vanilla
Pour sauce over dry ingredients and place on 2 cookie sheets. Bake all day with your over just above warm or on 150 for about 6 hours. Can also be left overnight. Stir occasionally. It won't feel crunchy when it comes out of the oven, but will once it cools. Nuts and raisins can also be added after baking, although if you're using almonds, it's good to add them before so they can toast all day.
4C old fashioned oatmeal
3 C Wheaties/wheat flake cereal
2 C wheat germ (this is cheapest at Target)
2 C coconut
Almonds, whole or sliced - optional but good
Heat the following in a saucepan until smooth:
1 C brown sugar
1 1/2 t salt
3/4 C oil
1 C water
1/2 C honey
3 tsp vanilla
Pour sauce over dry ingredients and place on 2 cookie sheets. Bake all day with your over just above warm or on 150 for about 6 hours. Can also be left overnight. Stir occasionally. It won't feel crunchy when it comes out of the oven, but will once it cools. Nuts and raisins can also be added after baking, although if you're using almonds, it's good to add them before so they can toast all day.
Monday, March 24, 2008
Key Lime & Coconut Angel Food Cake
I made this dessert for an Easter party, and it was a hit!
1 round Angel Food Cake
1 can (14 oz.) Sweetened Condensed Milk
1/3 cup Lime Juice (regurlar or Key Limes)
1 tsp grated Lime zest
12 oz. Cool Whip
1 cup flaked Coconut
Limes and Strawberries for garnish
Cut cake horizontally into 2 or 3 rounds. In separate bowl, beat sweetened condensed milk, lime juice, and lime zest with a whisk until smooth. Fold in cool whip
Spread the cool whip mixture between the cake layers. Use the remaining mixture to frost the entire outside of cake. Sprinkle with coconut. Garnish with cut limes and strawberries. Chill until serving.
1 round Angel Food Cake
1 can (14 oz.) Sweetened Condensed Milk
1/3 cup Lime Juice (regurlar or Key Limes)
1 tsp grated Lime zest
12 oz. Cool Whip
1 cup flaked Coconut
Limes and Strawberries for garnish
Cut cake horizontally into 2 or 3 rounds. In separate bowl, beat sweetened condensed milk, lime juice, and lime zest with a whisk until smooth. Fold in cool whip
Spread the cool whip mixture between the cake layers. Use the remaining mixture to frost the entire outside of cake. Sprinkle with coconut. Garnish with cut limes and strawberries. Chill until serving.
Friday, March 7, 2008
Corned Beef with Apricot Glaze
So here's the recipe that Ally requested. It is our St. Patrick's Day Tradition and it has turned corned beef-haters into lovers. This is such a fun meal to make with Irish soda bread, cabbage (we like it cooked w/bacon) and carrots & potatoes oven roasted with spices and olive oil.
The corned beef package will say to boil the beef with the spice packet for X amount of hours. I usually do it it for half of that time (I think around 2 hours) and then glaze it with the recipe below and bake at 300 for another 1-2 hours. Turn the roast over halfway through cooking so both sides get some of the glaze.
Apricot Glaze:
1C water
1 C apricot preserves
4T brown sugar
2 T soy sauce
If you've never cooked corned beef before, it doesn't really turn soft and shredded like as it is cooked. It comes out more solid and then you slice it. This recipe should give you some leftover sauce to spoon over the top.
The corned beef package will say to boil the beef with the spice packet for X amount of hours. I usually do it it for half of that time (I think around 2 hours) and then glaze it with the recipe below and bake at 300 for another 1-2 hours. Turn the roast over halfway through cooking so both sides get some of the glaze.
Apricot Glaze:
1C water
1 C apricot preserves
4T brown sugar
2 T soy sauce
If you've never cooked corned beef before, it doesn't really turn soft and shredded like as it is cooked. It comes out more solid and then you slice it. This recipe should give you some leftover sauce to spoon over the top.
Sunday, March 2, 2008
Easy Cinnamon Rolls!
These Cinnamon Rolls are so easy to make and they are delicious! We taught them to our Beehive Class last week and they were so good!!!!
Ingredients:
3 Loaves Frozen Bridgeford Bread Dough (thawed)
Filling Ingredients (Mix together):
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
4 tablespoons cinnamon
2 tablespoons corn syrup
Roll each loaf separately to about a 6x12 rectangle
Spread Filling. Roll up loaf and pinch ends to close.
Cut into about 12 pieces, place in a greased 9x13 inch pan. Let rise in warm place until they double in size. Bake at 350 degrees for about 15 minutes or browned on top. While warm spread with frosting. One trick she used to make the rolls rise faster was to warm your oven and then stick them in your oven for about 30 minutes and they will be the perfect size!
Frosting Ingredients (or use canned cream cheese frosting):
4 oz. cream cheese
4 tablespoons butter
1 teaspoon vanilla
2 2/3 cups powered sugar
2 tablespoons milk
Try them they are easy and so good!
Ingredients:
3 Loaves Frozen Bridgeford Bread Dough (thawed)
Filling Ingredients (Mix together):
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
4 tablespoons cinnamon
2 tablespoons corn syrup
Roll each loaf separately to about a 6x12 rectangle
Spread Filling. Roll up loaf and pinch ends to close.
Cut into about 12 pieces, place in a greased 9x13 inch pan. Let rise in warm place until they double in size. Bake at 350 degrees for about 15 minutes or browned on top. While warm spread with frosting. One trick she used to make the rolls rise faster was to warm your oven and then stick them in your oven for about 30 minutes and they will be the perfect size!
Frosting Ingredients (or use canned cream cheese frosting):
4 oz. cream cheese
4 tablespoons butter
1 teaspoon vanilla
2 2/3 cups powered sugar
2 tablespoons milk
Try them they are easy and so good!
Monday, February 11, 2008
Recipe Request
So, Melissa, I am wondering if you will post your fabulous corned beef recipe so that we can make it on St. Patrick's Day (and cry and think of you)?
Friday, February 1, 2008
Bacon & Tomato Pasta
This one is very easy, and very yummy...
1 box Bow Tie pasta
1 pkg Bacon
2 cans Italian Stewed Tomatoes or Diced Tomatoes w/ Italian herbs added
Grated Parmesan Cheese
Cook bacon in frying pan until crisp. Remove and let dry until it can be crumbled. Crumble bacon. Remove most of bacon grease from pan (leave a Tbsp or so) Add all tomatoes to frying pan and bring to simmer. Add crumbled bacon. Boil pasta. Top with Parmesan Cheese. Done. You can add your own variations to make this more or less healthy!
1 box Bow Tie pasta
1 pkg Bacon
2 cans Italian Stewed Tomatoes or Diced Tomatoes w/ Italian herbs added
Grated Parmesan Cheese
Cook bacon in frying pan until crisp. Remove and let dry until it can be crumbled. Crumble bacon. Remove most of bacon grease from pan (leave a Tbsp or so) Add all tomatoes to frying pan and bring to simmer. Add crumbled bacon. Boil pasta. Top with Parmesan Cheese. Done. You can add your own variations to make this more or less healthy!
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