December 09, 2010
November 23, 2010
- 1/3 cup unsweetened cocoa powder
- 3/4 cup white sugar
- 1 pinch salt
- 1/3 cup boiling water
- 3 1/2 cups milk
- 3/4 teaspoon vanilla extract
- 1/2 cup half-and-half cream
- Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
November 16, 2010
best buttermilk pancakes
|2||cups all-purpose flour|
|2 ||teaspoons baking powder|
|1 ||teaspoon baking soda|
|1/2 ||teaspoon salt|
|3 ||tablespoons sugar|
|2 ||large eggs , lightly beaten|
|3 ||cups buttermilk|
|4 ||tablespoons unsalted butter , melted|
cinnamon syrup (from my sister-in-law, biffy)
1 C white karo syrup
2 C sugar
1/2 C water
2 t cinnamon
1 C evaporated milk
bring the first 4 ingredients to a boil. boil for 2 1/2 minutes, stirring constantly. cool 5 minutes with the lid on and then add evaporated milk.
November 13, 2010
you'll need to prepare this roasted butternut squash recipe, but adjust it using a squash that's on the smaller side of medium-sized.
12 lasagna noodles, prepared according to package directions
2 T olive oil
1 jumbo onion, cut in half and thinly sliced
1 large bunch swiss chard, coarsely chopped, tough stems removed
shredded parmesan and mozzarella for lasagna top
for the squash mixture:
1/2 t salt
1/4 t nutmeg
3/4 C ricotta cheese
1/2 C shredded parmesan cheese
1/2 C shredded mozzarella cheese
for the sauce:
- 2 tablespoon(s) margarine or butter
- 1/3 cup(s) all-purpose flour
- 1/4 teaspoon(s) coarsely ground black pepper
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) ground nutmeg
- 1/4 teaspoon(s) dried thyme
- one small clove garlic, minced
- 4 cup(s) low-fat milk
heat olive oil over medium heat. add the onion and cook about 25 minutes or until golden/caramelized, stirring often.
in the meanwhile, mash the squash with a potato masher, leaving a few chunks. add all ingredients under "for the squash mixture." refrigerate until you're ready to assemble the lasagna.
add the swiss chard to the onion and cook until wilted, about 7 minutes. pull off the heat early and let it finish cooking in the hot pan. cover to keep warm.
heat oven to 375. start preparing the sauce. microwave the milk until nearly hot to save time (in my archaic microwave it took 4 min). melt margarine or butter over medium heat. with wire whisk, stir in flour, pepper, salt, nutmeg, thyme, and garlic and cook 1 minute, stirring constantly. gradually whisk in milk and cook over medium-high heat, stirring frequently, until sauce boils and thickens slightly. boil 1 minute, stirring.
in a greased 9 x 13, evenly spoon about 1/2 cup white sauce to cover bottom of dish. arrange 4 lasagna noodles over sauce, overlapping to fit. evenly spread all swiss chard mixture over noodles and top with about 1 cup white sauce. arrange 4 lasagna noodles on top, then about 1 cup white sauce and all butternut squash. top with remaining lasagna noodles and remaining white sauce. sprinkle with parmesan and mozzarella cheese.
cover lasagna with foil and bake 30 minutes; remove foil and bake 10 minutes longer or until hot and bubbly and cheese is browned.
November 09, 2010
inspired by michael chiarello of the food network.
1 large butternut squash
1 1/2 T olive oil
1 1/2 t finely chopped fresh sage leaves
2 t fennel and cinnamon spice blend, recipe follows
1/2 t salt
1/4 t pepper
Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice.
fennel and cinnamon spice blend
- 3 tablespoons fennel seeds
- 2 teaspoons ground cinnamon
November 07, 2010
1/4 C oil
1/4 C sugar (brown will give you a caramel-ish flavor or white will give you a less strong, sweet flavor)
1/2 C popcorn
salt to taste
put on the oil on medium-high in a heavy-bottomed, large pot. throw three kernels in there. when all three of the kernels pop, the oil is ready. quickly stir in the sugar and then the popcorn and put the lid on. let the pot sit on the heat for 3 seconds, then lift it off and shake for 3 seconds (this will keep the sugar from burning). alternate sit/shake until the popping starts to slow down. pull off the heat and sprinkle with desired amount of salt and shake vigorously. pour into a large bowl and stir periodically until it cools to prevent clumping. add more salt if necessary. enjoy!
November 01, 2010
- 6-8 whole wheat lasagna noodles
- 2 cups eggplant, peeled and cubed
- 2 cups zucchini, cubed
- Extra virgin olive oil
- Kosher salt
- 1/2 cup parmigiano reggiano cheese, grated and divided
- 1/4 cup mozzarella cheese, shredded
- 3/4 cup lowfat cottage cheese
- 1 cup panko bread crumbs
- 2 eggs
- 1 tablespoon milk
Preheat the oven to 450°F. Cook the lasagna noodles according to the package directions, drain and transfer to a damp dish towel.
Spread the cubed eggplant and zucchini on a baking sheet covered with aluminum foil. Drizzle with olive oil and season with salt. Use your fingers to quickly mix the ingredients on the pan to evenly coat with the oil. Roast in the oven for 20 – 25 minutes, turning once.
Meanwhile, prepare two shallow dishes with the ingredients for breading the lasagna rolls. In the first dish, whisk the eggs with 1 tablespoon of milk. In the second dish, combine 1/4 cup of the parmigiano reggiano cheese and the panko bread crumbs.
Prepare another baking sheet with aluminum foil and spray with cooking spray. Reduce the oven temperature to 425°F.In a mixing bowl, combine 1/4 cup of parmigiano reggiano cheese, mozzarella cheese, and cottage cheese. Once the eggplant and zucchini mixture has cooled, add to the cheese mixture, stirring to combine. Cut the lasagna noodles in half. Spoon a heaping tablespoon of the cheese mixture onto the end of each noodle half. Roll the noodle around the mixture and place seam down.
Dip each lasagna roll first in the egg mixture and then in the panko breadcrumbs and place on the prepared baking sheet. Bake for 15 – 20 minutes, until the rolls are golden and crispy.
October 31, 2010
disclaimer: i've always sort of just thrown stuff in on the fly, so this is my first attempt at actually writing a real recipe down. so please forgive me if you find yourself needing to improvise...but i will do my best.
1 large butternut squash or 1/2 butternut squash and 1/2 uchiki kuri squash*
4ish C chicken stock (i usually like to do a mix of canned and cubed)
2 pinches of each of the following: parsley, thyme, marjoram, oregano
1 bay leaf
salt and pepper to taste
ginger to taste
brown sugar to taste
i've cooked the squash two different ways in the past.** if you're pressed for time, just cut 'em up and steam them...this way you don't have to skin them. but if you've got the time, take the time to skin them and cube them, then toss with a tad bit of olive oil and brown sugar and roast on 400 for about 20-30 minutes. (you can always roast them on one day, refrigerate and make the soup the next day.)
next, throw the cooked squash in a pot with the chicken stock and bring to a boil. take it down to a simmer and add the herbs and salt and pepper. also, add the ginger here if you'd like to add some heat to your soup. if not, wait and add the ginger later. simmer for as long as you'd like the flavors to steep. i normally go for about a half hour.
next, take out the blender. puree in batches until you've got a pretty thick, yet still soupy, soup. (take out the bay leaf first.) i usually find that inevitably there's a little bit of liquid left in the pot that i just discard. mix in the ginger now, if you haven't already and add some brown sugar to taste.
ladle into bowls. swirl about a tablespoon of cream on top and sprinkle with nutmeg. voila! enjoy.
**i actually tried something different and this is the way both i and my husband prefer it. i roasted one half butternut squash and one half uchiki kuri squash using this recipe. then i followed the above recipe, except i omitted the ginger, nutmeg and cream.
September 30, 2010
a few things about the recipe: 1) gruyere is a little over the top expensive here right now, so i decided to use jarlsberg instead. this tasted great, except that i decided at the last minute to double the batch and so i didn't quite have enough of the cheese. this would have enhanced the flavor quite a bit more.
2) while it was all very good, i wanted it to be fantastic. i think when i make it again, i'll add some baked apples sprinkled with a little bit of nutmeg. i really think this will bump it up to the fantastic notch.
3) the recipe doesn't call for cooking the sweet potatoes first. they got cooked just fine from being in the oven, but i think i would have liked them more done. the consistency changes quite a bit when they're more done. so when i make it next i'll cook the sweet potatoes a day in advance and then shred the cooked potatoes.
4) the recipe calls for buying refrigerated pie crusts. wha? i just used my favorite pie crust recipe which i'll add as it's own post to make it easier.
okay, finally ready for the recipe? sheesh!
i got it from real simple, by the way.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 bunches Swiss chard, stems discarded and leaves cut into 1/2-inch strips (about 6 cups)
- 1 small sweet potato (about 8 ounces), peeled and grated
- 5 ounces Gruyère (about 1 cup)
- 2 teaspoons fresh thyme leaves
- kosher salt and black pepper
- 2 refrigerated rolled piecrusts, each cut in half (to form 4 half-circles)
- 1 large egg, beaten
- green salad, for serving
- Heat oven to 400° F. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring often, until beginning to soften, 4 to 5 minutes. Add the chard and cook, stirring, until wilted, 2 to 3 minutes. Transfer to a large bowl and fold in the sweet potato, Gruyère, and thyme; season with ¾ teaspoon salt and ¼ teaspoon pepper. Spread the vegetable mixture on a rimmed baking sheet and let cool for 10 minutes.
- Dividing evenly, spoon the sweet potato mixture (about ½ cup) on one side of each half-circle of piecrust, leaving a ½-inch border. Dot the borders with water, fold the dough over to form a quarter-circle, and press firmly to seal; crimp, if desired. Cut 3 slits in each turnover.
- Transfer the pies to a parchment-lined baking sheet, brush with the egg, and bake until golden brown, 20 to 25 minutes. Serve with the salad, if desired.
September 28, 2010
1c. quick oatmeal
1 1/2 c. flour
1 1/2 c. boiling water
1 teasp. baking soda
1/2 c. butter or margarine
1 teasp. nutmeg
1 c. sugar
1 Tablespoon cinnamon
1 c. brown sugar
1/2 teasp. salt
Pour boiling water over oats in a small bowl and mix well. Set aside. In a
large mixing bowl, cream butter with all the sugar. Add eggs and mix well. Stir
in oats. Add dry ingredients and stir till everything is combined. Pour into a
lightly greased and floured 9 x 13 pan. Bake at 350 degrees for 25- 30 minutes.
It should be a little moist in the center. (After putting topping on, the total
baking time will be about 35 to 40 minutes.)
Topping (Note: Start preparing the topping about 12-15 minutes before cake is
6 Tablespoons butter
1/4 c. brown sugar
1/2 c. sugar
1 c. coconut
1 c. chopped pecans or walnuts
1/4 c. evaporated milk
Melt butter in small saucepan. Add remaining ingredients and heat till bubbly.
(Sugar should be dissolved.) Stir in 1/4 teaspoon vanilla. Remove cake from oven
and pour topping over hot cake. Put back in the oven for about 5 to 10 minutes
until the topping is golden brown. If pressed for time, you can put in under the
broiler for 3 or 4 minutes if you watch it very carefully.
September 22, 2010
2 tbsp. shortening
2/3 c. brown sugar
1/2 c. honey
1 tsp. grated lemon peel
2 tbsp. lemon juice
1/3 c. water
1 egg, beaten
1 c. all-purpose flour
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. cloves
1 c. chopped walnuts
Core pears, but do not peel. Cut slices from one and reserve to decorate top. Dice remaining pears to measure 1 cup. In mixing bowl cream shortening and brown sugar. Add honey, grated lemon peel, lemon juice, water and beaten egg. Mix well.
Sift dry ingredients together and add to liquid mixture. Stir just to moisten dry ingredients. fold in nuts and diced pears. Turn into greased 9x5x3-inch loaf pan. Arrange reserved pear slices on top. Bake at 325 degrees for 1 hour and 15 minutes or until bread tests done. Let stand in pan 10 minutes. Turn out onto wire rack to cool. Wrap in foil or plastic wrap and store overnight before slicing. Makes 1 loaf.
August 12, 2010
i found the recipe at cooking.com.
| DIRECTIONS |
|Recipe reprinted by permission of Weldon Owen. All rights reserved.|
August 11, 2010
- 1 cup(s) frozen mixed berries
- 1/2 banana
- 1/2 cup(s) apple juice
- 1/4 cup(s) silken tofu
- Combine berries, banana, apple juice and tofu in a blender; blend until smooth.
i found this recipe at delish.com. the bars stay together and the flavor is good. the turbinado sugar, though...i'm not sure if it melted properly or what, but there's a little bit of a crunch from that. anyway, for right now it's a keeper. i'll probably tweak it with a few different dried fruits and things next time i make them.
- 1 cup(s) old-fashioned rolled oats
- 1/4 cup(s) slivered almonds
- 1/4 cup(s) sunflower seeds
- 1 tablespoon(s) flaxseeds, preferably golden
- 1 tablespoon(s) sesame seeds
- 1 cup(s) unsweetened whole-grain puffed cereal (see Tips & Techniques)
- 1/3 cup(s) currants
- 1/3 cup(s) chopped dried apricots
- 1/3 cup(s) chopped golden raisins
- 1/4 cup(s) creamy almond butter (see Tips)
- 1/4 cup(s) turbinado sugar (see Tips)
- 1/4 cup(s) honey
- 1/2 teaspoon(s) vanilla extract
- 1/8 teaspoon(s) salt
- Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
- Spread oats, almonds, sunflower seeds, flaxseeds, and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots, and raisins; toss to combine.
- Combine almond butter, sugar, honey, vanilla, and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
- Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars.
Tips & Techniques
Ingredient notes: For this recipe, we like unsweetened puffed multigrain cereal, such as Kashi's 7 Whole Grain Puffs. Almond butter can be found at natural-foods stores and large supermarkets, near the peanut butter. Turbinado sugar is steam-cleaned raw cane sugar. It's coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.
August 08, 2010
i didn't have any almonds, but i would have added toasted almonds if i had them. i guess you could add chicken and even mandrain oranges if you wanted.
- 2 tablespoons brown sugar
- 2 teaspoons soy sauce
- 1 tablespoon sesame oil (optional)--i don't think it's optional, actually
- 1/4 cup vegetable oil
- 3 tablespoons rice vinegar
August 05, 2010
Baked Chicken Nuggets
- 3 skinless, boneless chicken breasts
- 1 cup Italian seasoned bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 tablespoon dried basil
- 1/2 cup butter, melted
- Preheat oven to 400 degrees F (200 degrees C).
- Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
- Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
chicken (either canned or frozen) cook & dice/shred
basil- several good shakes
rosemary- 1/2 tsp
salt- 1/2 tsp
grapes- seedless, cut in half, optional
Ok, so I basically eyeball this recipe. I usually do 1/2-1 chicken breast per adult. And then I usually do 1 stalk of celery for every 3 breasts used. I use a spatula to add the mayo and start small and keep adding until I like the consistency. I add the spices at the beginning so that they get blended well....and I add the grapes last. So if I make this the day before I put the grapes in a sandwich bag and then add them when I'm ready to start putting the mixture on bread or croissants. Also, if you're going to do croissants, only slice them 2/3 of the way through---if you completely slice them in half then the chicken and grapes fall out too easily when you're trying to eat it. I learned that the hard way!
May 15, 2010
Start by making pulled pork sandwiches:
1 rump roast or shoulder roast - 5-8 lbs
1 bottle of BBQ or seasoning sauce (I used Lawry's baja chipotle marinade)
1 8-oz can of tomato sauce
Trim the fat from the roast. Put it in the slow cooker for 7 hours, along with most of the bottle of marinade. After 7 hours take the roast out, and cut it off the bone if necessary (my bone just fell out, the meat was so tender) and use 2 forks to shred the meat. You can also trim/remove any fatty bits at this time. Return it all to the slow cooker, add the tomato sauce to thicken the juices a bit. Cook it 30-60 minutes more.
Serve as pulled pork sandwiches by slicing ciabatta or rolls in half, and slathering with the meat.
Then freeze any meat that you don't want to use as pulled pork sandwich leftovers. Before freezing divide it into 2-3 containers for easy thaw out.
1 can of enchilada sauce
2 Tablespoons chili powder
2 Tablespoons olive oil
1/3 cup flour
1 8-oz can tomato sauce
diced onion or dried onion
1 container frozen meat left over from pulled pork sandwiches
Heat a saucepan to medium. Add the olive oil. When the olive oil is warm, add the chili powder. Toast the chili powder in the oil, but don't burn it. You should be able to smell a difference between untoasted and toasted, it will become more savory and rich. When it smells toasted, add the flour (this prevents it from burning). Mix it all together, and then dump in the tomato sauce. Fill the can with water and add, twice. Then add the seasonings. I usually put several shakes of each into the sauce. Stirring constantly, bring to a boil. The sauce will thicken. After stirring during the boil for 2 minutes, turn it down and let it simmer for 20 minutes with the lid partially on.
To compile you can either do 2 things: add 1/2 cup olive oil to a frying pan and soft-fry the tortillas for easy roll up, or make a casserole. To soft fry the tortillas, put them in hot oil for about a minute (not long enough to turn hard like tostadas) and transfer to a dish with 1/4 cup sauce on the bottom. Add a spoonful of meat, a spoonful of sauce, some cheese, and roll. Continue until the pan is full or you are out of meat. Cover the tops with sauce, cheese, and green onion if you like. Bake for 15 minutes uncovered at 325.
For the casserole: Use a pizza cutter to slice the corn tortillas, straight out of the package, into 1.5 inch strips. Put some sauce in the bottom of your dish, and layer the tortilla slices on top of it. Then repeat layers of sauce, meat, cheese, tortilla until the dish is full or you are out of meat. Make sure the top has sauce, cheese, and chopped green onion if desired. Bake, covered, at 325 for 40 minutes.
For chili burros:
1 container frozen meat left over from pulled pork sandwiches
can diced tomato
can of green chilies
Heat the meat, tomato, onion, bellpepper, and green chilies up together on the stove. If you think it needs thickening, add some tomato sauce. When it is all hot and mixed together compile the burros:
On an open tortilla put a spoonful of the mixture down the middle. Sprinkle with cheese. Roll up.
Serve with lettuce, tomato, sour cream, guacamole on top.
May 03, 2010
Lion House Fruit Dip
8 oz strawberry cream cheese spread
7 oz jar marshmallow cream
1 Tbsp orange juice
1 Tbsp lemon juice (sometimes I just mix in a few Tbsp of lemon yogurt)
In a mixing bowl, beat together all ingredients until smooth. Refrigerate before serving with fresh fruit. Makes about 2 cups. Our favorite fruits are sliced apples, pears, oranges, peaches, pineapple, strawberries, grapes, and raspberries.
April 30, 2010
3 cups shredded or cubed Lemon Garlic Chicken (see recipe below for chicken)
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package tube pasta (I used rigatoni)
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
Stir chicken into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
Lemon and Garlic Grilled Chicken
from Erin W.
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I’ll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.
April 29, 2010
mix 1 1/2 C warm water, 1 T yeast and 1 T sugar and let it bubble up good.
add 4ish C flour, 1/3 C sugar and 1 t salt and knead till you've got good dough* and let rise 20ish minutes. (the more you let them rise, the fluffier they'll be.)
you can shape 'em however you want. i always roll the dough out and cut them into strips. then i put some butter/margarine and garlic salt on them. i'm sure parmesan cheese and whatever other yumminess you can conjure up would be delightful as well. it's up to you and your fluffiness preference if you want to let them rise after this step or not.
bake on 400 til golden, about 10 minutes.
*i've finally figured out that around here, you have to put less flour in than you think for bread or it will be dry and gross. so if it's a little bit sticky, that will be perfect and you can just use extra flour when you roll out and/or shape.
April 23, 2010
1 egg, beaten
3 tablespoon milk
4 medium pork chops
Salt and pepper to taste
Preheat oven to 400 degrees F. Spray pan with nonstick spray.
Wash pork chops; set aside.
Beat egg and milk together. Place potato flakes in shakable container. Dip pork chops in egg mixture, then into potato flakes. Lay in pan. Sprinkle salt and pepper to taste. Sprinkle paprika on top to brown. Bake approximately 45 minutes or until done.
**Cover for first 1/2 of baking time and then take the cover off. Leaving it on the whole time will make it too soggy; leaving it uncovered the whole time will make the meat tough.
April 03, 2010
- This recipe is not quite as sweet. Personally, I liked this better because I didn't feel overloaded with sugar
- The flavor is different than Geraldine's...but not in a bad way. I liked it just as much if not better but in a different way.
I used raisins this time and I've never used raisins in Geraldine's recipe...so maybe that changed some flavor action for me too. Also, I substituted unsalted butter for the shortening. Other than that...I followed the recipe exactly!
Source: Southern Living Magazine; November, 1999
FOR THE ROLLS:
1/2 cup potato flakes
1 cup water
2 envelopes dry yeast
2 cups warm water
9 1/2 to 10 cups flour
5 large eggs, lightly beaten
1 cup sugar
1 cup shortening, melted
1 Tbsp. salt
FOR THE FILLING:
1/2 cup butter softened
1 1/3 cups brown sugar
4 tsp. cinammon
1/2 cup chopped pecans, toasted
1/2 cup raisins (optional)
Glaze (powdered sugar mixed with a small amount of milk or water)
Stir together potato flakes and one cup water; microwave (high) three minutes, stir.
Combine yeast and two cups warm water; let stand five minutes.
Combine the mashed potato mixture, four cups flour, eggs, sugar, shortening, and salt in very large bowl. Stir in yeast mixture until blended. Gradually stir in remaining 5 1/2 to 6 cups flour until soft dough forms. Cover and let rise in warm place one hour or until doubled.
Divide dough in half. Roll each portion into an 18x15-inch rectangle Spread each with half of butter. Sprinkle each rectangle with 2/3 cup brown sugar, 2 tsp. cinnamon, 1/4 cup pecans and, if desired, raisins.
Roll up, starting at long end. Cut each roll into 12 slices (for huge rolls). Put into two 13x9-inch pans. Cover and let rise 30 minutes or until doubled.
Bake in a preheated 375 degree F oven for 25 minutes or until golden. Cool.
Drizzle with glaze.
Unbaked rolls may be frozen. Thaw 8 hours in fridge before baking.
(I froze 6 of my rolls .... I thawed out one of the rolls on the pan I was going to bake it on, and let it thaw out on the counter overnight and in the morning it was doubled in size---it turned out great)
***Instead of rolling it out on flour, I spread a little melted butter on the counter and rubbed it around with my hands. Then I rubbed it on the rolling pin and all over my hands. The dough didn't stick to ANYTHING and it was great. :-) ***
April 02, 2010
This is the recipe for the traditional breakfast that my family makes on Christmas, New Years, and Conference Sundays. I know this goes as far back as my great-grandpa making them, but I don't know if it goes back further than that.
Put in a large bowl:
2 cups flour
1 tsp. salt
1 Tbsp. sugar
2 tsp. nutmeg
4 1/3 cups milk. Mix lumps out with wire whip.
3 eggs - beat eggs one at a time into batter (really does make a difference!)
Grease pan...if it sticks, turn up temperature a little. (We use melted shortening to grease the pan. Grease pan before cooking each hotcake. Stovetop should be on medium (about a 5.)
Each scoop of batter is about 1/2 cup. Pour batter on hot pan and swirl pan around to get batter evenly across pan.
This is how we prepare them once they are cooked: (now mind you, these are super yummy, not super healthy!) Spread hotcake with butter, sprinkle with sugar, and then pour on half and half cream...spread around. Roll up hotcake, cut, and enjoy.
That is the recipe. Here are the hints:
*The batter is really thin...the hotcakes are thin like crepes.
*We use a special pan (cast iron), but in Australia we did them in a frying pan and that worked pretty well. I haven't tried it, but I am thinking that you could also use a crepe maker, but the hotcakes would be a little smaller.
*Flip the hotcakes when there are little holes forming on the top...a long thin spatula is best. They flip best if you go around the outside edges with spatula first so the sides don't stick.
*It isn't as confusing as I am making it out to be...there is just kind of a technique. If you have any questions, let me know.
1 cup shortening (I used butter)
2 cups white sugar
2 Tbsp. mayonnaise
6 very ripe bananas, mashed
3 cups all purpose flour
1/2 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
1 cup semi-sweet chocolate chips (optional)
1/2 cup chopped walnuts (optional)
1-Preheat oven to 350. Lightly grease two 9x5 loaf pans (after I greased the pan, I sprinkled inside with cinn/sugar.
2-In a large bowl, cream shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder, and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips and walnuts.
3-Bake at 350 until a toothpick inserted into the center of the loaf comes out clean (approx. 50-75 min.) Cool loaf in the pan for 20 minutes before removing to a wire rack to cool completely.
March 29, 2010
March 23, 2010
1/2 C plus 2T all-purpose flour
March 18, 2010
- 3 cups all-purpose flour
- 1 cup wheat flour
- 2 Tablespoons sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup buttermilk
- 1 egg
- 1 pat of butter, melted
- 1 Tablespoon buttermilk
Bake at 375 for 45-50 minutes or until a toothpick inserted into the center of the loaf comes out clean. While baking, continue to brush with the butter/buttermilk mixture for a great crust.
*The loaf may seem dry when you mix it together and knead it, but brushing it with that initial application of milk and butter really is enough moisture for the bread.
^I cut an 'X' across the entire top of the loaf and when it baked the X expanded exponentially...so next time I'm going to cut the X in the center of the top, making sure it doesn't go all the way to the edges.
March 03, 2010
i did carrot soup (link from my blog) and bean and cabbage soup (recipe below).
for the carrot soup this time around, i happened to have some fresh ginger root so i minced some up and added at the same time i added the garlic. this gave the soup some welcomed heat. the cabbage soup recipe is an accelerated adaption from "the food of france" cookbook.
bean and cabbage soup
1 T butter
1 large carrot, sliced
1 potato, cubed
a couple shakes of garlic powder
1 can chicken stock
1 cup of water w/ stock flavoring in it
1/2 can white beans
some dried parsley, thyme, marjoram and oregano
2 bay leaves
1/4 of a cabbage, shredded
saute the potato and carrot in the butter and garlic powder. then add the liquid and bring to a boil. bring down to simmer and add beans and herbs and cover. stew as long as you want to get the flavors going. i only had about 20 minutes and that ended up tasting fine. add the cabbage and cook, uncovered, until the cabbage gets just tender. salt and pepper to taste.
March 01, 2010
Spicy Black Bean Burgers
Adapted from "Recipe of the Week: Burgers" by Sally Sampson
these are the best non-burger burgers we've yet tried. perfect blend of flavors. i sauteed the scallions and garlic before adding them. also, i broiled them (instead of grilling) for 10 minutes on each side. also, i didn't have any cilantro or fresh basil, but i did have fresh parsley and that worked just fine.
4 cups cooked, rinsed and drained black beans (about 2 ½ 15-ounce cans)
1/2 cup Japanese-style panko breadcrumbs
2 large eggs
4 scallions, both white and green parts, minced
3 tablespoons (a small handful) chopped basil or cilantro, or a combination
2 garlic cloves, minced
1 1/2-2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1-2 teaspoons crushed red pepper flakes
1 teaspoon coarse salt
1/2 teaspoon ground black pepper
Place 2 cups of the black beans in the bowl of a food processor and pulse until chunky.
Transfer to a large mixing bowl. Add remaining whole black beans, plus panko, eggs, scallions, fresh herbs, garlic, cumin, oregano and red pepper flakes and mix until well combined.
Using a dough cutter, portion mixture into patties about 1 inch thick. Suggested diameter: 3 inches; otherwise, the patty will be difficult to flip when cooking. KOD extra step that's worth doing: Place patties on a plate or tray and chill for 15 minutes so they can set up.
When ready to cook, remove patties from refrigerator and sprinkle with salt and pepper. Place a cast-iron skillet over high heat, without any fat; when it is hot but not smoking, add burgers to dry pan.
Cook for about four minutes on first side or until well seared and with a flipping spatula, turn onto second side and allow to cook for an additional five minutes, over medium heat.
Serve immediately with fixins': Monterey jack, cheddar or queso fresco, lettuce, fresh tomato slice, pico de gallo or jarred salsa, sour cream, avocado. Good on a soft bun or by itself.
Makes four to six burgers.
February 28, 2010
February 26, 2010
February 24, 2010
the falafel is from allrecipes.com (i broiled them instead of frying them) and the couscous from cooks.com (adding more of each spice than called for is better). i was surprised i was able to make something taste so authentic--although i'm not sure i shaped them right. anyway, i love the way the house smells now, after cooking them.
sean's falafel with cucumber sauce
1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying
1 (6 ounce) container plain yogurt
1/2 cucumber - peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise
In a large bowl mash chickpeas until thick and pasty; don't use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides.
In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes.
spiced couscous salad with vegetables
2 teaspoons olive oil
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon garlic powder (or 1 clove minced)
1/2 teaspoon ground or grated ginger
1/2 tsp salt
1/2 cup chopped white or yellow onions
1 large carrot or 2 small carrots, peeled and sliced
1 small yam, peeled and cut into 1/2 inch chunks
1 zucchini, unpeeled and cut into 1/2 inch chunks
1 celery stalk, sliced
1/2 cup chopped mushrooms
1/3 cup raisins
1/3 cup chopped green onions
1 cup chicken broth
1 cup couscous
This is a great side dish with an Eastern flavor. Because the pasta is cooked in the vegetable broth, it's also a good way to enjoy cooked vegetables while still getting the nutrients that steaming removes.
With the addition of chopped peanuts or walnuts, and the substitution of water if chicken broth is objectionable, this can be a complete and healthy vegetarian meal.
Heat the olive oil and spices over medium heat, stirring occasionally. Add the white onions and sauté until soft, 2-3 minutes. Add the chicken broth, carrots and yam - cover and let steam for 5-6 minutes. Add celery, zucchini, mushrooms and raisins and steam for 3-5 more minutes.
When the vegetables are at the desired tenderness (al dente vegetables add texture to the soft couscous), strain them and reserve 1 cup of the broth/spice liquid. Keep the vegetables warm, and bring the 1 cup of liquid to a boil.
Add the couscous and cover with tin foil for 5 minutes. Uncover, fluff with a fork and mix in the vegetables. Sprinkle the green onions on top for garnish.
February 22, 2010
February 18, 2010
February 17, 2010
here is the lentil soup recipe. i made it in about fifteen minutes today because my lentils were pre-cooked.
for the sandwiches i take yummy bread (really whatever you want is fine) and spread butter/margarine on it. then a healthy dash of garlic salt. then a bunch o' fresh basil leaves (or parsley or spinach--whatever you're feeling like, although basil is best). then tomatoes. then mozzarella (or whatever cheese you're feeling like). then, if you're having the basil w/ mozzarella, splash some balsamic vinegar on top of that. then toast until golden and enjoy.
February 16, 2010
long ago, after a failed attempt at making peanut sauce from scratch, i bought a bottle of peanut sauce from trader joe's and then forgot about it. when we moved into this house, i found it again, but then put it in the back of the pantry and there it stayed until a couple of days ago when i was organizing the pantry and found it once more. i finally decided to use it...
and i thought the inside of my mouth was going to disintegrate--it was SO hot!!! (i'm a wimp when it comes to spicy.) but i toughed it out and made my husband proud.
bunch o' veggies. i used carrots, celery, asparagus, zucchini and mushrooms.
rice. i did half brown/half white rice since i discovered my basmati rice had gone bad.
heat some olive oil and throw in some garlic and saute until it browns. then add veggies and stir-fry/steam until to desired doneness. pour in the peanut sauce and stir in til warm. serve over rice and put dry-roasted peanuts, cilantro and lime juice on top.
February 14, 2010
a family favorite. got it from a woman in california who is a caterer. today i put all called-for vegetarian ingredients in it plus some asparagus, zucchini, mushrooms and pine nuts. served it with salad and rosemary and garlic bread.
veggie burger recipe from real simple magazine. much, much better than the veggie burger i usually make. good texture as well. the coleslaw recipe comes from a friend of ours in california who is a chef. super yummy and doesn't involve mayonnaise!
p.s. cilantro for me has been an acquired taste and now i can't get enough of it! i want it on everything...so we put lime juice, avocado and cilantro atop the veggie burger. mmmm....
1/4 cup couscous
1 large egg
1/4 cup sunflower seeds
1 15-ounce can lentils, rinsed
1 medium carrot, coarsely grated
1/2 medium red onion, finely chopped
1 tablespoon fresh lemon juice
kosher salt and black pepper
In a small bowl, combine the couscous and 1/4 cup hot tap water. Let sit for 5 minutes; fluff with a fork.
In a food processor, puree the egg, sunflower seeds, and 3/4 cup of the lentils until they form a paste; transfer to a bowl. Mix in the carrot, onion, lemon juice, couscous, the remaining lentils, 1/2 teaspoon salt,and 1/4 teaspoon pepper. Form the mixture into four 1/2-inch-thick patties. Refrigerate, uncovered, until firm, 20 to 25 minutes.
Heat grill to medium-high. Oil the grill grate. Grill the patties, turning once (do not press or flatten), until charred and heated through, 4 to 5 minutes per side.
Serve on rolls with the desired toppings.
i just cut up the potatoes, coated the cookie sheet with cooking spray and then put the potatoes in and coated them with cooking spray and sprinkled season salt on them and baked them at 425 until brown and crispy.
1 savoy cabbage (i used regular this time), chiffonade
1 radicchio (or purple cabbage works, too), chiffonade
2 carrots, shredded
1/2 bell pepper, julienne
1/2 C scallion, chiffonade
1 T garlic, minced
2 T balsamic vinegar
1 T dijon mustard
1/4 C cilantro, chopped
sugar to taste (or add pineapple)
salt and pepper to taste
1/4 C extra virgin olive oil
combine ingredients and toss. adjust seasoning if necessary.
February 13, 2010
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- kosher salt and black pepper
- 2 cups quick-cooking barley
- 1 28-ounce can diced tomatoes, drained
- 1 cup dry white wine
- 8 cups torn mustard green leaves (from 1 small bunch) or spinach
- 2 ounces Taleggio or Brie (rind removed), cut into small pieces
- 1/2 cup grated Parmesan (2 ounces)
- Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
- Add the barley, tomatoes, wine, and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
- Add the mustard greens, Taleggio, and ¼ cup of the Parmesan and cook, stirring occasionally, until the mustard greens are tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.