Here is the recipe as found online. I will give you my changes and comments in blue. Because, really, who can pass up pumpkin waffles??? Not us. Ella actually took a bite and said, "Mom, these are even good without syrup!!"
Ultimate Pumpkin Waffles Recipe
In my mind, the perfect pumpkin waffles recipe channels all the delicious flavor of pumpkin pie into waffle form. After 90 or so batches that have distilled the recipe through countless variations on ingredient proportions and mixing techniques, I’ve developed a waffle I think is truly exceptional. It uses more pumpkin than literally any other recipe available and is wonderfully rich in spices, thanks to a carefully-balanced blend of cinnamon, clove, ginger, and fresh nutmeg. I hope you love it.
It’s not meant to be a good recipe. It’s not meant to be great. It’s meant to be the best…
INGREDIENTS
makes 4 round “Belgian” style pumpkin waffles With my little waffle maker, we got 8 waffles
• 1/4 cup light brown sugar I doubled this and made them super sweet. You could also do molasses or stevia
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour I think the recipe would hold up well with some wheat flour subbed in
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup whole milk I used "Royal Rich" which is skim milk with some of the water removed
• 1 cup canned solid-pack pumpkin I used a wee bit more to make up for the fat I didn't have in the milk
• 4 Tbsp. unsalted butter, melted and warm I think you could cut this down if you want to make them trimmer
*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.
DIRECTIONS
1. Lightly oil the waffle iron with vegetable oil I used butter for better flavor, but the waffles came out a little soggy, and set it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 30 seconds.
These really were super yummy. I couldn't get the boys to stop eating them. Me either, for that matter! They were a super good "breakfast" form of pumpkin pie. Yum.
Friday, December 31, 2010
Thursday, December 9, 2010
Awesome Chai Tea
I just found a fabulous chai tea, that you all should look for. It's pre-made, in a jar. It's called Bhakti Chai Tea, and it's made in Boulder. I found it on clearance (which blows because they probably won't carry it anymore) in my refrigerated section. It's amazing, spicy, steamy deliciousness in a mug. It puts all other chai tea to shame. Even mixed with almost half milk, it's got a serious kick. If you like chai tea with a personality, look for this brand!
Wednesday, December 1, 2010
Chicago Italian Roast Beef
I am posting for Gail. She made this over Thanksgiving and it was DELICIOUS and easy.
Chicago Style Italian Roast Beef Sandwiches
3-4 pounds beef chuck roast
6-8 cloves garlic, whole, peeled
1 TBSP crushed red pepper ( I use more like 2+ tsp)
1 TBSP dried oregano leaves
1+ TBSP salt
2 bay leaves
¾ cup water
2 loaves crusty baguette or buns or whatever bread you like
Make several slits in the beef roast and poke the garlic cloves in the slits.
In a large Dutch oven or heavy pan, spray with Pam. Place roast inside. Sprinkle the roast with the crushed red pepper, oregano and salt. Add bay leaves and water.
Bake, covered, in a preheated 275 F oven until tender (3-3 ½ hours). Baste if needed and add more water if needed.
Remove meat from the pan, slice at an angle in thin slices across the grain, or if it is tender enough, it will just fall apart. De-fat the juice.
Serve with sauted onions and peppers and horseradish sauce if desired. We also put provolone cheese on the sandwiches. Super yum.
Serves 8-10
Chicago Style Italian Roast Beef Sandwiches
3-4 pounds beef chuck roast
6-8 cloves garlic, whole, peeled
1 TBSP crushed red pepper ( I use more like 2+ tsp)
1 TBSP dried oregano leaves
1+ TBSP salt
2 bay leaves
¾ cup water
2 loaves crusty baguette or buns or whatever bread you like
Make several slits in the beef roast and poke the garlic cloves in the slits.
In a large Dutch oven or heavy pan, spray with Pam. Place roast inside. Sprinkle the roast with the crushed red pepper, oregano and salt. Add bay leaves and water.
Bake, covered, in a preheated 275 F oven until tender (3-3 ½ hours). Baste if needed and add more water if needed.
Remove meat from the pan, slice at an angle in thin slices across the grain, or if it is tender enough, it will just fall apart. De-fat the juice.
Serve with sauted onions and peppers and horseradish sauce if desired. We also put provolone cheese on the sandwiches. Super yum.
Serves 8-10
Lemon Banana Muffins
Yes, these are carbs, but if you make mini muffins, they are 27 calories and .3g fat each (the large version has 143 calories and 2g fat). A nice, sweet, healthful way to curb that craving for sweets! Bonus: the kids LOVE them.
Ingredients:
1/2-3/4 cup agave nectar (you can also use honey or sugar)
2 T canola oil
4 egg whites
1 T vanilla
zest of 1 lemon
juice of 1 lemon
6oz fat free plain yogurt
2 cups flour (I haven't used wheat in this yet, but I am quite sure it would be wonderful)
2 t baking powder
1 t baking soda
4 mashed bananas
Directions
1. Preheat oven to 350 F
2. Mix sugar, oil, egg, vanilla, lemon, and yogurt
3. Add flour and leavening
4. Fold in bananas
5. Fill greased or lined muffin tins about 3/4 full (should make 8 dozen mini muffins or about 18 regular)
For mini muffins, bake 12 minutes. For regular, bake 25 minutes.
These are also delicious with some fresh or frozen blueberries tossed in. Yum.
Ingredients:
1/2-3/4 cup agave nectar (you can also use honey or sugar)
2 T canola oil
4 egg whites
1 T vanilla
zest of 1 lemon
juice of 1 lemon
6oz fat free plain yogurt
2 cups flour (I haven't used wheat in this yet, but I am quite sure it would be wonderful)
2 t baking powder
1 t baking soda
4 mashed bananas
Directions
1. Preheat oven to 350 F
2. Mix sugar, oil, egg, vanilla, lemon, and yogurt
3. Add flour and leavening
4. Fold in bananas
5. Fill greased or lined muffin tins about 3/4 full (should make 8 dozen mini muffins or about 18 regular)
For mini muffins, bake 12 minutes. For regular, bake 25 minutes.
These are also delicious with some fresh or frozen blueberries tossed in. Yum.
Monday, November 22, 2010
Butternut Squash and Creamed-Spinach Gratin
My brother made this as a vegetable side one year for Thanksgiving and it was a hit. I made it last week and then volunteered to make it for Thanksgiving this year:
3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed
5 tablespoons unsalted butter plus additional for greasing pan
3/4 cup finely chopped onion (1 small)
3 garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper
Rounded 1/4 teaspoon freshly grated nutmeg
1 cup heavy cream
4 pounds butternut squash (2 large), peeled, quartered, and seeded
If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water. Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.
Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches).
Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer (I bought a $10 slicing mandolin from Target and it is worth every penny. I also have to wear plastic gloves while I handle the peeled butternut squash- otherwise it zaps all of the moisture from my hands. If you experience the same reaction, get gloves or use a little olive oil to return the moisture to your skin).
Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.
3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed
5 tablespoons unsalted butter plus additional for greasing pan
3/4 cup finely chopped onion (1 small)
3 garlic cloves, minced
1 1/2 teaspoons salt
3/4 teaspoon black pepper
Rounded 1/4 teaspoon freshly grated nutmeg
1 cup heavy cream
4 pounds butternut squash (2 large), peeled, quartered, and seeded
If using fresh spinach, bring 1 inch water to a boil in a 6- to 8-quart pot over high heat. Add spinach, a few handfuls at a time, and cook, turning with tongs, until wilted, 3 to 5 minutes. Drain in a colander and rinse under cold water. Thoroughly squeeze cooked fresh or thawed frozen spinach in small handfuls to remove excess moisture, then coarsely chop and transfer to a bowl.
Melt 3 tablespoons butter in an 8-inch heavy skillet over moderately low heat, then cook onion and garlic, stirring, until softened, 3 to 5 minutes. Add onion mixture to spinach along with salt, pepper, nutmeg, and cream and stir to combine.
Put oven rack in upper third of oven and preheat oven to 400°F. Butter a 3-quart shallow baking dish (13 by 9 inches).
Cut squash to separate bulb section from solid neck section, then cut pieces lengthwise into 1/8-inch-thick slices with slicer (I bought a $10 slicing mandolin from Target and it is worth every penny. I also have to wear plastic gloves while I handle the peeled butternut squash- otherwise it zaps all of the moisture from my hands. If you experience the same reaction, get gloves or use a little olive oil to return the moisture to your skin).
Layer squash and spinach mixture in baking dish, using about one fifth of squash and one fourth of spinach for each layer, beginning and ending with squash. Sprinkle top layer of squash evenly with cheese and dot with remaining 2 tablespoons butter, then cover directly with a sheet of parchment or wax paper. Bake until squash is tender and filling is bubbling, 25 to 30 minutes. Remove paper and bake gratin until browned in spots, 10 to 15 minutes, or broil 3 inches from heat, 2 to 3 minutes.
Friday, November 19, 2010
Better than Starbucks Salted Hot Chocolate
It certainly doesn't take a rocket scientist to figure this one out but I thought I'd share anyway...
Milk- cows, soy, almond, whatever you prefer
Hot Chocolate Mix- I make mine with cocoa, sugar and salt according to the cocoa box directions (eyeballing it of course- God forbid I should measure something)
Carmel Flavored Coffee Creamer- of course there's always alternatives, but I'll admit, I'm not stringent about coffee creamer
Kosher Salt- because that's what makes it salted.
Directions:
Heat milk, add hot chocolate mix, creamer and a dash of salt. Stir well, pour into mugs and enjoy!
Milk- cows, soy, almond, whatever you prefer
Hot Chocolate Mix- I make mine with cocoa, sugar and salt according to the cocoa box directions (eyeballing it of course- God forbid I should measure something)
Carmel Flavored Coffee Creamer- of course there's always alternatives, but I'll admit, I'm not stringent about coffee creamer
Kosher Salt- because that's what makes it salted.
Directions:
Heat milk, add hot chocolate mix, creamer and a dash of salt. Stir well, pour into mugs and enjoy!
Tuesday, November 9, 2010
Skinny Women Don't Eat Quiche
Or do they?
Yes, yes they do. Now, the new and improved pastry-less but tasty-ful quiche! (Don't be afraid of the non-traditional crust. It isn't a pastry, but it is really nutty and yummy!)
Crust:
1.5-2 cups cooked brown rice
.5 cups of your favorite cheese, shredded (I used a mix of lite swiss, 2% cheddar, and parm)
Mix rice and cheese. Press into quiche pan and up edges to form a crust. Bake at 400 for 5 minutes.
Quiche:
3 eggs
2 egg whites
1 cup plain fat free yogurt (I used greek)
3/4 cup grated cheese (I used the same mix as above; use flavorful cheese like feta, pepper jack, swiss, parm, asiago, etc)
salt to taste
pepper to taste (I use white)
1 t paprika
1.2 t granulated garlic
pinch of fresh grated nutmeg
about 10oz steamed and squeezed dry spinach
chopped green onions
Mix all ingredients and pour into baked "crust". Bake at 385 for about 25-30 minutes until set. Top with diced tomatoes.
You can change the quiche a lot by playing with the cheeses, spices, and vegetables. Make it Mexican or Italian night if you don't want plain old quiche!
Yes, yes they do. Now, the new and improved pastry-less but tasty-ful quiche! (Don't be afraid of the non-traditional crust. It isn't a pastry, but it is really nutty and yummy!)
Crust:
1.5-2 cups cooked brown rice
.5 cups of your favorite cheese, shredded (I used a mix of lite swiss, 2% cheddar, and parm)
Mix rice and cheese. Press into quiche pan and up edges to form a crust. Bake at 400 for 5 minutes.
Quiche:
3 eggs
2 egg whites
1 cup plain fat free yogurt (I used greek)
3/4 cup grated cheese (I used the same mix as above; use flavorful cheese like feta, pepper jack, swiss, parm, asiago, etc)
salt to taste
pepper to taste (I use white)
1 t paprika
1.2 t granulated garlic
pinch of fresh grated nutmeg
about 10oz steamed and squeezed dry spinach
chopped green onions
Mix all ingredients and pour into baked "crust". Bake at 385 for about 25-30 minutes until set. Top with diced tomatoes.
You can change the quiche a lot by playing with the cheeses, spices, and vegetables. Make it Mexican or Italian night if you don't want plain old quiche!
Friday, November 5, 2010
Anything cooked with this is better:
Boulder Sausage Premium Italian Sausage Merlot Wine, Asiago Cheese & Sun Dried Tomatoes.
City Market/King Soopers used to stock it but it didn't sell fast enough. Lucky for me, I could often find it with a $1.00 sale sticker and I'd buy 'em up. Unfortunately, I haven't found it on the shelf for almost a year. I special ordered a case (6pkgs) from the meat manager and picked it up Wednesday. I'm not sure any of the packages will actually make it to the freezer.
I made a huge pot of Italian Sausage soup Wednesday night, spaghetti last night and will use it as pizza topping tonight.
Italian Sausage Soup as I make it:
-One box of Organic Chicken Broth
-One bag of Organic Carrots
-2 Organic Zucchini
-2 Organic Yellow Squash
-2 t. minced garlic
-2 cans Muir Italian roasted diced tomatoes (full can, not drained)
-Approx 2 T. Italian Herb Seasoning (I'm not good with measuring when it comes to herbs. I generally start shaking the jar until it *looks* right and then add a little more and then grab two or three other herbs for a few shakes).
-2 pkgs Boulder Italian Sausage Merlot Wine, Asiago Cheese, & Sun Dried Tomatoes
-Sometimes I add Spaghetti Squash or small pasta wheels.
I try to use Organic as much as possible. If you haven't made the switch because it's too expensive, it's probably because you're still buying too many processed foods at the grocery store. Take away all those $3-$4 processed items and you can definitely afford a few more cents for the organic.
I take the point of a sharp knife to slit the casing around the sausage and remove prior to sauteing the sausage in bite sized chunks. I also rinse the sausage after cooking so the extra grease doesn't go into the soup. Dump your sliced veggies, cans of tomatoes, garlic and herbs in a large pot with the chicken broth and let simmer until tender. Add the sausage at the end. I portion the soup into 6-8 tupperware containers and top with an Italian blend of cheese.
If serving immediately, you should probably have some sort of warm crusty Italian bread to go with it!
City Market/King Soopers used to stock it but it didn't sell fast enough. Lucky for me, I could often find it with a $1.00 sale sticker and I'd buy 'em up. Unfortunately, I haven't found it on the shelf for almost a year. I special ordered a case (6pkgs) from the meat manager and picked it up Wednesday. I'm not sure any of the packages will actually make it to the freezer.
I made a huge pot of Italian Sausage soup Wednesday night, spaghetti last night and will use it as pizza topping tonight.
Italian Sausage Soup as I make it:
-One box of Organic Chicken Broth
-One bag of Organic Carrots
-2 Organic Zucchini
-2 Organic Yellow Squash
-2 t. minced garlic
-2 cans Muir Italian roasted diced tomatoes (full can, not drained)
-Approx 2 T. Italian Herb Seasoning (I'm not good with measuring when it comes to herbs. I generally start shaking the jar until it *looks* right and then add a little more and then grab two or three other herbs for a few shakes).
-2 pkgs Boulder Italian Sausage Merlot Wine, Asiago Cheese, & Sun Dried Tomatoes
-Sometimes I add Spaghetti Squash or small pasta wheels.
I try to use Organic as much as possible. If you haven't made the switch because it's too expensive, it's probably because you're still buying too many processed foods at the grocery store. Take away all those $3-$4 processed items and you can definitely afford a few more cents for the organic.
I take the point of a sharp knife to slit the casing around the sausage and remove prior to sauteing the sausage in bite sized chunks. I also rinse the sausage after cooking so the extra grease doesn't go into the soup. Dump your sliced veggies, cans of tomatoes, garlic and herbs in a large pot with the chicken broth and let simmer until tender. Add the sausage at the end. I portion the soup into 6-8 tupperware containers and top with an Italian blend of cheese.
If serving immediately, you should probably have some sort of warm crusty Italian bread to go with it!
Thursday, October 28, 2010
Oddly delicious pot roast
Ok, so I made this tonight. It was one of those, "what do I have in my kitchen?" kind of meals and it was DEEEEElicious and very well received by Mom, Gramma, husband and neighbor. Now again, because I don't measure I can only give approximates, but here it goes...
Chuck Roast 2 lbs (or your favorite cut of meat)
1 TBS each- onion powder, garlic powder, season salt, pepper
Few cloves of garlic
One Onion
Chili Sauce approx half a bottle
Guinness Bear 3/4 bottle
Combine spices and apply to meat as a dry rub
Sear the roast in a hot pan with some oil on both sides
Move meat to crock pot
Slightly saute onion and garlic in remaining oil from the pan in which you seared the roast and then place on top of meat in crock pot.
In a bowl, combine chili sauce and beer then pour over roast.
Set temp according to crock pot directions and when it's done you will have a fall-apart, slightly tangy, extremely savory roast!
I served it with mash cauliflower and mixed veg. SOOOOOOOO good!
Chuck Roast 2 lbs (or your favorite cut of meat)
1 TBS each- onion powder, garlic powder, season salt, pepper
Few cloves of garlic
One Onion
Chili Sauce approx half a bottle
Guinness Bear 3/4 bottle
Combine spices and apply to meat as a dry rub
Sear the roast in a hot pan with some oil on both sides
Move meat to crock pot
Slightly saute onion and garlic in remaining oil from the pan in which you seared the roast and then place on top of meat in crock pot.
In a bowl, combine chili sauce and beer then pour over roast.
Set temp according to crock pot directions and when it's done you will have a fall-apart, slightly tangy, extremely savory roast!
I served it with mash cauliflower and mixed veg. SOOOOOOOO good!
Monday, October 25, 2010
Meatless Monday- Green Chile and Egg Breakfast Casserole
My mom picked this recipe up from my cousin and I picked it up from Googling a few of the ingredients. LOVE IT!
Serves/Makes: 8 Difficulty Level: 3 Ready In: 30-60 minutes
Ingredients:
10 eggs
1 pint cottage cheese
1/2 cup melted butter
1/2 cup unsifted flour
1 pound shredded Sonoma Jack or Monterrey Jack cheese
1 teaspoon baking powder
1/2 teaspoon salt
2 cans (4 oz. size) diced green chilies
Directions: Preheat oven to 350. Beat eggs and add remaining ingredients. Bake in buttered 9" quiche dishes or 9x13" baking dish. Bake for 35 minutes or until eggs are firm and inserted knife comes out clean. This dish can be made ahead of time, refrigerated and baked just before serving. It is also good with spinach and mushrooms.
Serves/Makes: 8 Difficulty Level: 3 Ready In: 30-60 minutes
Ingredients:
10 eggs
1 pint cottage cheese
1/2 cup melted butter
1/2 cup unsifted flour
1 pound shredded Sonoma Jack or Monterrey Jack cheese
1 teaspoon baking powder
1/2 teaspoon salt
2 cans (4 oz. size) diced green chilies
Directions: Preheat oven to 350. Beat eggs and add remaining ingredients. Bake in buttered 9" quiche dishes or 9x13" baking dish. Bake for 35 minutes or until eggs are firm and inserted knife comes out clean. This dish can be made ahead of time, refrigerated and baked just before serving. It is also good with spinach and mushrooms.
Website wonder
If you haven't tried the SparkPeople website, I totally recommend it. It is fabulous. It has typical weight loss stuff like healthy recipes, articles, and fitness information, but it does even better than that. You can map out your walking/riding path and save your routes. You can have your recipes analyzed, and it not only tells you the calories, fat, fiber, carbs and protein, but gives you an entire nutritional label for your recipe, including vitamins in it! There are a bunch of other tools and features, but I won't outline them here. I am sure there is a ton I don't even know about yet. Check it out.
Monday, October 18, 2010
Indian-slant Roasted Chicken
I made a "variation" of this recipe tonight. I didn't have any oranges for zest so I used a splash of OJ instead. I also didn't have any fresh ginger (which is unusual) and well, I guess that's all. The rest, as in: the chicken, the butter and that cardomom, I did have on hand. I probably should have waited to make this when I actually had all the ingredients but...I had already convinced myself that this was what I was making for dinner.
It was pretty good. The flavor wasn't as intense as I had hoped-- I'm guessing that had something to do with the fact that I didn't use fresh ginger nor did I use orange zest, plus I don't eat chicken skin. I'm guessing the skin would make it that much better since you'd get that salty, crisp. I might also add a bit of fresh garlic next time, just because.
Oh, I also made this recipe with a whole chicken not just pieces. I'll definitely make it again...the right way!
# 1/4 cup butter, softened but not melted
# 1/2 teaspoon ground cardamom
# 1 large orange, zested
# 2 teaspoons grated ginger
# 4 airline chicken breasts, on the bone, skin intact
In a small bowl, combine the butter, ground cardamom, orange zest, ginger, salt and pepper, to taste. Stir together with a spoon until well mixed.
Pat the chicken dry with paper towels. Poke a small opening in the clear membrane between the skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You're creating a big pocket in which the butter will sit! Repeat with the other chicken breasts.
Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with the other breasts. Arrange the chicken breasts on the sheet tray lined with the cooling rack. Wash your hands thoroughly.
If you wish, drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste. Put the chicken into the oven, and roast, turning the pan once halfway through the cooking time- about 30 minutes. Relax, sip a glass of wine, and bask in the crackling sounds of butter and comforting smell of the roasted chicken!
Chicken is ready when an instant-read thermometer inserted into the thickest part of the breast, but not touching the bone, registers about 160 degrees F. Remove the pans from the oven and tent with foil. Allow them to rest about 5 minutes.
This recipe is from Aarti Party on Food Network. I'm a huge fan of Indian food and love her take on infusing Indian flavors in American style cuisine.
http://www.foodnetwork.com/recipes/aarti-sequeira/i-aint-chicken-chicken-crispy-roasted-chicken-breasts-with-orange-and-cardamom-recipe/index.html
It was pretty good. The flavor wasn't as intense as I had hoped-- I'm guessing that had something to do with the fact that I didn't use fresh ginger nor did I use orange zest, plus I don't eat chicken skin. I'm guessing the skin would make it that much better since you'd get that salty, crisp. I might also add a bit of fresh garlic next time, just because.
Oh, I also made this recipe with a whole chicken not just pieces. I'll definitely make it again...the right way!
# 1/4 cup butter, softened but not melted
# 1/2 teaspoon ground cardamom
# 1 large orange, zested
# 2 teaspoons grated ginger
# 4 airline chicken breasts, on the bone, skin intact
In a small bowl, combine the butter, ground cardamom, orange zest, ginger, salt and pepper, to taste. Stir together with a spoon until well mixed.
Pat the chicken dry with paper towels. Poke a small opening in the clear membrane between the skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You're creating a big pocket in which the butter will sit! Repeat with the other chicken breasts.
Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with the other breasts. Arrange the chicken breasts on the sheet tray lined with the cooling rack. Wash your hands thoroughly.
If you wish, drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste. Put the chicken into the oven, and roast, turning the pan once halfway through the cooking time- about 30 minutes. Relax, sip a glass of wine, and bask in the crackling sounds of butter and comforting smell of the roasted chicken!
Chicken is ready when an instant-read thermometer inserted into the thickest part of the breast, but not touching the bone, registers about 160 degrees F. Remove the pans from the oven and tent with foil. Allow them to rest about 5 minutes.
This recipe is from Aarti Party on Food Network. I'm a huge fan of Indian food and love her take on infusing Indian flavors in American style cuisine.
http://www.foodnetwork.com/recipes/aarti-sequeira/i-aint-chicken-chicken-crispy-roasted-chicken-breasts-with-orange-and-cardamom-recipe/index.html
Friday, October 15, 2010
Balsamic Glazed Chicken
Serves 4
4 - 8 oz boneless skinless chicken breasts or strips
6 cups broccoli
1/8 cup water
2 Tbsp balsamic vinegar
1 Tbsp EVVO
Seasoning Rub
4 Tbsp fresh rosemary leaves, chopped
2 Tbsp water
2 cloves garlic minced
1 tsp pepper
1 tsp EVVO
Combine the garlic, rosemary, pepper, water, and olive oil. Rinse chicken and pat dry. Rub the chicken with mixture, then cover and refrigerate for 3 hrs or overnight.
Combine 1/8 cup water, 2 Tbsp balsamic vinegar, and 1 Tbsp olive oil and pour half into bottom of a small roasting pan. Place chicken breasts in pan and pour remaining vinegar mixture over chicken. Roast in 350 oven for 30 min or until thoroughly cooked. Steam broccoli and serve on the side.
4 - 8 oz boneless skinless chicken breasts or strips
6 cups broccoli
1/8 cup water
2 Tbsp balsamic vinegar
1 Tbsp EVVO
Seasoning Rub
4 Tbsp fresh rosemary leaves, chopped
2 Tbsp water
2 cloves garlic minced
1 tsp pepper
1 tsp EVVO
Combine the garlic, rosemary, pepper, water, and olive oil. Rinse chicken and pat dry. Rub the chicken with mixture, then cover and refrigerate for 3 hrs or overnight.
Combine 1/8 cup water, 2 Tbsp balsamic vinegar, and 1 Tbsp olive oil and pour half into bottom of a small roasting pan. Place chicken breasts in pan and pour remaining vinegar mixture over chicken. Roast in 350 oven for 30 min or until thoroughly cooked. Steam broccoli and serve on the side.
Monday, October 11, 2010
Sushi rolls
Now that I've made sushi rolls at home a handful of times, I may never go to another sushi restaurant! My kids have been eating California rolls since they were old enough for solids. Don't feel intimidated...it's easier than you think!What you'll need:
-Sushi rice (I like the Lundburg brand- found at Vitamin Cottage. I've also found sushi rice at Target) $5-7 bag
-Rice vinegar $5
-Nori sheets (easy to find in Asian food section at most grocery stores) About 10 sheets for $3.50
-Crab (I use the real deal. King crab from Costco has been the best, followed by snow crab- one pack yields about 5 plump rolls...or approx 40 pcs.) $15-20
-Avocado $1.50
-Cucumber (I'm not a big cucumber fan so I either omit the cucumber or replace with carrot) $1.50
-Toasted sesame seeds $3.50
-Wasabi powder (or paste) $4-6
-Pickled ginger $4
-Bamboo rolling mat (I ordered two on Amazon for $3 ea. & free shipping that came with the bamboo spoon) $3
-Plastic wrap $3
-Flat bamboo spoon or similar
-Glass of wine optional
I looked at a rice cooker at Costco one weekend and decided it was too similar to my electric pressure cooker to need another appliance around the kitchen. You can prepare the rice on the stovetop, but I prefer using my pressure cooker. Add 3cups of water, 2cups of sushi rice, set pressure cooker to high pressure for 3min. After 3min, let it naturally release for 10min and then release the remaining pressure. Gently stir rice and add about 1/4cup of rice vinegar (to your tasting). Do not over stir or you will smash the rice kernels.
The crab legs are fully cooked so you can crack and remove the meat or heat in the oven, if preferred. I place the crab legs on a cookie sheet lined with aluminum foil and tent the crab legs with another layer of foil to steam at 400* for approx. 20min. Crack legs and remove meat.
Thinly slice one avocado, cucumber and/or other veggies you'd like to add.
Take a piece of plastic wrap and place it on top of the bamboo rolling mat (so your sticky rice doesn't stick to the mat). Place one sheet of Nori (shiny side down) on the plastic wrap. Spread rice on the Nori, leaving 1/2"-3/4" bare Nori at the top of the sheet. Sprinkle rice with a few sesame seeds. Place your crab (I am generous with the crab), avocado, & veggies horizontal about an inch from the bottom of the Nori. Hold the filling with your fingertips as you prepare to roll the bamboo mat forward (or up and over the filling...tuck it tight). Keep moving the plastic wrap down as you continue to roll or the plastic wrap will roll up inside of the California roll. You don't want to press too hard as you roll or you'll smash the rice. The more rice you use, the bigger the roll. The tighter you roll, the better your fillings stay in the roll when it is cut into pieces. Dab a little water on your finger and run it along the 1/2"-3/4" top edge of the Nori to seal the roll (very important!). You can also run a little wasabi along the edge instead of water.
You'll need a very sharp knife to cut the roll into pieces. I've found that I have more luck with a sharp serrated knife. Cut roll in half. I've read that you should dip the knife in hot water between slices, but I haven't needed to use that step because my knives are sharp enough to cut through without the rice sticking. I usually get 4 pieces from each half and set aside the end pieces to nibble on while I'm make the rest of the rolls.
Now, if you want the rice on the outside of the roll (instead of the Nori on the outside), you place the plastic wrap down first, the rice on the plastic wrap and then the Nori on top of the rice. The rice should cover more area than the Nori so when your roll, the rice will hold the roll together. Place your fillings about an inch from the bottom of the Nori and roll. I sprinkle the rice with toasted sesame seeds on the outside as I roll. It is a little trickier to roll with the rice on the outside and the cutting can be stickier...but you get less of the Nori flavor when it is tucked inside rather than on the outside.
Serve on a platter with a small pile of pickled ginger, wasabi and soy sauce for dipping.
Prep time: 30min.
Initial cost for all ingredients/supplies if you have none of it at home: approx $50
Each additional prep: approx. $20-25
Now think how much you spend going out to have sushi for 4!
Try it! You won't be sorry. Once you've got the rolling technique down, play with the fillings and type of rolls...and then plan it for your next dinner party. Your guests will be impressed!
Sunday, October 10, 2010
Taco Salad (without all the calories)
1 pound lean white ground turkey
1/2 med onion, chopped
Spray non-stick pan with Pam. Brown turkey and onion using spatula to break into small pieces.
Add:
2 tsp chili powder
2 tsp ground cumin
1 tsp salt
1/8 tsp pepper
In a large salad bowl add:
1 cup kidney beans, rinse and drain
2 or 3 chopped green onions
1 stalk celery, sliced thin
1 green or yellow pepper, sliced
1 large chopped tomato
1 cup shredded cheddar cheese (fewer calories if you omit)
sliced black olives
4 cups shredded lettuce
Toss with seasoned meat and top with:
Salsa
reduced fat sour cream (optional)
1/2 med onion, chopped
Spray non-stick pan with Pam. Brown turkey and onion using spatula to break into small pieces.
Add:
2 tsp chili powder
2 tsp ground cumin
1 tsp salt
1/8 tsp pepper
In a large salad bowl add:
1 cup kidney beans, rinse and drain
2 or 3 chopped green onions
1 stalk celery, sliced thin
1 green or yellow pepper, sliced
1 large chopped tomato
1 cup shredded cheddar cheese (fewer calories if you omit)
sliced black olives
4 cups shredded lettuce
Toss with seasoned meat and top with:
Salsa
reduced fat sour cream (optional)
Friday, October 8, 2010
What's for Dinner? Want something quick?
Grilled Halibut (or mild white fish) with Lemon Vinaigrette
Serves 1 so double, triple, etc
7 oz halibut filet
1/2 cup fresh or frozen green beans
1/2 cup fresh or frozen broccoli
1/2 cup fresh or frozen cauliflower
salt and pepper to taste
Vinaigrette:
2 tsp lemon juice
2 tsp olive oil
1 tsp chopped capers
3/4 tsp chopped shallots or green onion (or I've used red onion)
salt and pepper to taste
Combine all ingred for vinaigrette in a small bowl and whisk.
Cook fish on barbeque grill or coat a non-stick pan with cooking spray and heat over med heat. If desired, sprinkle fish with S&P on both sides and lay on grill pan. Cook 3-5 minutes on each side or until thoroughly cooked.
Steam beans, broccoli and cauliflower.
Spoon vinaigrette onto fish. Serve with steamed veggies.
340 calories, 44 g protein, 14 g fat, 10 g total carbs, 5 g fiber
Introductions
We (hopefully) have 2 new contributors to the blog. Gail, my MIL, is a fantastic cook and will provide us with what she likes to refer to as "lean and green" meals. I can't wait, since that is the trend we are trying to create in our house. And, Carrie, my SIL, is mostly a veg eater, so hopefully she can provide us with some inspiration for Meatless Mondays! Huzzah!
Thursday, October 7, 2010
Bread at its finest
MAKE THIS. That is all I have to say about it.
Ingredients:
2 packages active dry yeast
1/2 cup warm water
1 1/3 cup pureed pumpkin (or butternut squash, but I love pumpkin)
1 cup warm milk
2 eggs, lightly beaten
1/4 cup melted butter
1/4 cup agave nectar (you could also use 1/4-1/3 cup honey or 1/3 cup sugar)
1t salt
4 cups white flour
3 cups wheat flour (next time I make it, I will use 4 cups wheat and 3 cups white)
1. Dissolve yeast in water. Add warm pumpkin, milk, eggs, butter, sugar/sugar sub, and salt. Mix well.
2. Gradually add 3 1/2 cups flour (I added the wheat flour first) and beat until smooth. Add enough of the remaining flour to form a soft dough. Tuen onto a floured surface and knead until smooth and elastic, about 5-8 minutes.
3. Place in a greased bowl and let rise 1 hour until doubled.
4. Punch down and shape into 3 loaves. **Do not cut down this recipe. You WILL want all 3 loaves. Freeze one if you must!** Place each loaf into a greased bread pan. Cover and let rise 30 minutes until doubled.
5. Bake at 375 for 25-30 minutes. Cool on wire racks, if you can wait that long. Eat with some tasty homemade jam (or, if you are weird like us, some plum-blackberry jamlly).
Ingredients:
2 packages active dry yeast
1/2 cup warm water
1 1/3 cup pureed pumpkin (or butternut squash, but I love pumpkin)
1 cup warm milk
2 eggs, lightly beaten
1/4 cup melted butter
1/4 cup agave nectar (you could also use 1/4-1/3 cup honey or 1/3 cup sugar)
1t salt
4 cups white flour
3 cups wheat flour (next time I make it, I will use 4 cups wheat and 3 cups white)
1. Dissolve yeast in water. Add warm pumpkin, milk, eggs, butter, sugar/sugar sub, and salt. Mix well.
2. Gradually add 3 1/2 cups flour (I added the wheat flour first) and beat until smooth. Add enough of the remaining flour to form a soft dough. Tuen onto a floured surface and knead until smooth and elastic, about 5-8 minutes.
3. Place in a greased bowl and let rise 1 hour until doubled.
4. Punch down and shape into 3 loaves. **Do not cut down this recipe. You WILL want all 3 loaves. Freeze one if you must!** Place each loaf into a greased bread pan. Cover and let rise 30 minutes until doubled.
5. Bake at 375 for 25-30 minutes. Cool on wire racks, if you can wait that long. Eat with some tasty homemade jam (or, if you are weird like us, some plum-blackberry jamlly).
Wednesday, October 6, 2010
Mixed Up Vegatable Dip Goodness
This is another one of those recipes where anything goes. Here is what I did:
Start with:
2 small eggplants
3 peppers: 1 green, 1 red, 1 purple
1 yellow squash
1 clove of garlic, unpeeled
Pierce the eggplants and squash. Roast at about 400 for 30 minutes or so, turning occasionally. Remove eggplants and peppers from oven and place in a ziplock or a bowl sealed with plastic wrap to steam. Remove garlic from oven. Continue roasting squash.
Peel garlic and smash with salt until a paste forms. Place in serving bowl. Peel eggplants and peppers. Chop and place in serving bowl. Remove squash from oven, chop, and add to serving bowl. Add about 1/2 cup of diced tomatoes (you can roast and peel your own: follow the instructions for the peppers or just used canned), a couple of chopped pepperoncini peppers, some capers, and then drizzle with red wine vinegar and olive oil. Add a little salt, pepper, oregano, parsley and anything else that sounds good. Mix it all up.
You can serve this hot or cold. You can add feta, but I don't think it is necessary. It is a wonderful dip with a variety of crackers, chips, and breads.
Start with:
2 small eggplants
3 peppers: 1 green, 1 red, 1 purple
1 yellow squash
1 clove of garlic, unpeeled
Pierce the eggplants and squash. Roast at about 400 for 30 minutes or so, turning occasionally. Remove eggplants and peppers from oven and place in a ziplock or a bowl sealed with plastic wrap to steam. Remove garlic from oven. Continue roasting squash.
Peel garlic and smash with salt until a paste forms. Place in serving bowl. Peel eggplants and peppers. Chop and place in serving bowl. Remove squash from oven, chop, and add to serving bowl. Add about 1/2 cup of diced tomatoes (you can roast and peel your own: follow the instructions for the peppers or just used canned), a couple of chopped pepperoncini peppers, some capers, and then drizzle with red wine vinegar and olive oil. Add a little salt, pepper, oregano, parsley and anything else that sounds good. Mix it all up.
You can serve this hot or cold. You can add feta, but I don't think it is necessary. It is a wonderful dip with a variety of crackers, chips, and breads.
Thursday, September 30, 2010
Simple Goodness
I made this for dinner last night. It was nothing special. In fact, it is something I have made variations of a million times before. But this version on this night was a hit. Kids had seconds, which is unheard of in our house. Ella even assured me that this meal was better than mac and cheese, and if that isn't an endorsement, I don't know what is.
Chicken and broccoli and noodles
Ingredients:
2 T flour
salt and pepper
1t paprika
1/2 t granulated garlic
2 chicken breasts, pounded and cut into thin strips
2 T olive oil
2 cups chicken broth, divided
broccoli (I also used some sliced purple pepper, red, orange or yellow would also be good)
another 1-2 T flour
zest and juice of 1 lemon
Combine the first 4 ingredients; toss chicken strips in mixture. Coat your pan with olive oil and brown the chicken. Remove the chicken from pan, add 1 cup of chicken broth and scrape up all the good browned bits from the bottom.
Add broccoli to pan and steam for a minute or two (depending on how soft you like your broccoli). In the meantime, combine the other cup of broth and the remaining flour. Add to the pan and bring to a simmer. Add the chicken, lemon zest and half the lemon juice.
I served this with De Bolles Spinach Fettucini. That is some good stuff. Once the pasta was cooked, I coated it with a tiny drizzle of olive oil and the rest of the lemon juice. I served the chicken mixture over the noodles. It was tasty.
Chicken and broccoli and noodles
Ingredients:
2 T flour
salt and pepper
1t paprika
1/2 t granulated garlic
2 chicken breasts, pounded and cut into thin strips
2 T olive oil
2 cups chicken broth, divided
broccoli (I also used some sliced purple pepper, red, orange or yellow would also be good)
another 1-2 T flour
zest and juice of 1 lemon
Combine the first 4 ingredients; toss chicken strips in mixture. Coat your pan with olive oil and brown the chicken. Remove the chicken from pan, add 1 cup of chicken broth and scrape up all the good browned bits from the bottom.
Add broccoli to pan and steam for a minute or two (depending on how soft you like your broccoli). In the meantime, combine the other cup of broth and the remaining flour. Add to the pan and bring to a simmer. Add the chicken, lemon zest and half the lemon juice.
I served this with De Bolles Spinach Fettucini. That is some good stuff. Once the pasta was cooked, I coated it with a tiny drizzle of olive oil and the rest of the lemon juice. I served the chicken mixture over the noodles. It was tasty.
Saturday, September 25, 2010
Sangria
Recently I've been trying to rid my freezer of many things before our move to TX. After going through my shelf of frozen fruit and berries, I was reminded of my absolute favorite sangria recipe. It's cool and fruity, a great way to use up leftover bits of fruit around the kitchen, or from the freezer, and a great item to take along to a potluck or dinner party. It's a real crowd pleaser that can be easily halved or doubled.
It is also a fantastic way to use up red wine that might not be delicious enough to drink straight up, but is still not bad enough to pour down the drain.
Sangria
1.5 L red wine (sweet is good, cheap is fine, any will work)
10 oz grenadine
16 oz cranberry juice
12 oz sweet vermouth
10 oz sugar water (simple syrup-equal ratios sugar to water)
Combine in a large pitcher, glass is best so you can see the fruit floating. Refrigerate until cold.
Add slices of whatever fruit you have on hand. Some of my faves are tart apples, orange rings, peaches and berries. Frozen grapes and strawberries will keep their shape, and help keep it chilled. Store covered up to 48 hours, serve over ice.
Thursday, September 23, 2010
saving money
I like to save money on things. I have joined a ridiculous number of money saving "deal" websites. You have to be careful, because you can get suckered into buying things you would otherwise never buy, but you can also get great deals on restaurants, diapers, and other good stuff that you would regularly spend money on. So, in this post, I will post links to some of the deal sites I belong to. Check them out (and yes, if you use my links for most of these, I get benefits, but mostly I just want to share my fun shopping sites!).
Groupon: one local deal each day (you choose your city). This one is, by far, my favorite. They really like restaurants and yoga. http://www.groupon.com/r/uu3696926
Eversave: like groupon, just not quite as big. http://eversave.com/share/pLn7
Jasmere: online, not local; one deal a day. Some of these are great. http://www.jasmere.com/r/77778761?l
Living Social: one local deal each day; this is where I get the Smiling Moose deals! https://livingsocial.com/redeem_invite/2025383-hippo_?ref=lnk
Plum District: I just found this one today, but it was a diaper deal so I TOTALLY joined. https://www.plumdistrict.com/?ref=uffa892a6b09
Woot: one deal each day. Check out woot.com, kids.woot.com, wine.woot.com, and shirt.woot.com. These guys give you the added benefit of being hilarious.
MotherofaSale.com: one online deal for moms each day.
And then one final money saver, check out http://tns.tellapal.com/a/clk/gNqDt for 10$ off a $25 purchase at TheNaturalStore.com.
Phew! Happy shopping!
Groupon: one local deal each day (you choose your city). This one is, by far, my favorite. They really like restaurants and yoga. http://www.groupon.com/r/uu3696926
Eversave: like groupon, just not quite as big. http://eversave.com/share/pLn7
Jasmere: online, not local; one deal a day. Some of these are great. http://www.jasmere.com/r/77778761?l
Living Social: one local deal each day; this is where I get the Smiling Moose deals! https://livingsocial.com/redeem_invite/2025383-hippo_?ref=lnk
Plum District: I just found this one today, but it was a diaper deal so I TOTALLY joined. https://www.plumdistrict.com/?ref=uffa892a6b09
Woot: one deal each day. Check out woot.com, kids.woot.com, wine.woot.com, and shirt.woot.com. These guys give you the added benefit of being hilarious.
MotherofaSale.com: one online deal for moms each day.
And then one final money saver, check out http://tns.tellapal.com/a/clk/gNqDt for 10$ off a $25 purchase at TheNaturalStore.com.
Phew! Happy shopping!
Wednesday, September 15, 2010
Wednesday, September 8, 2010
Pretzels
1 C milk
2 tbsp water
1 tbsp cooking oil
3 C bread flour
2 tbsp sugar
3/4 tsp salt
1-1/4 tsp active dry yeast or bread machine yeast
1 slightly beaten egg white
1 tbsp water
Sesame seeds or coarse salt
- Add the 1st 7 ingredients to the machine according to the manufacturer's directions. Select dough cycle. When cycle is complete, remove dough, punch down, cover, and let rest for 10 minutes.
- On a lightly floured surface, roll dough into 12" x 8" rectangle. Cut into 16 12" x 1/2" strips. Gently pull the strips into 16" long ropes. Shape each pretzel by crossing one end over the other to form a circle, overlapping about 4" from each end. Take one end of the dough in each hand and twist once at the point where the dough overlaps. Carefully lift each end across to the edge of the circle opposite it. Tuck ends under edges to make a pretzel shape; moisten ends and press to seal. Place on 2 greased large baking sheets.
- Bake in a 475º oven for 4 minutes (for crispier pretzels, bake in upper half of over 4-5" from the top). Remove from oven. Reduce the oven temperature to 350º. Meanwhile, in a large pot bring 8 cups water and 2 tbsp salt to boiling. Add pretzels, 3 or 4 at a time, and boil gently for 2 minutes, turning once. Using a slotted spoon, remove pretzels from water and drain on paper towels. Let stand for a few seconds. Place pretzels about 1/2" apart on 2 well greased, large baking sheets.
- In a small bowl combine egg white and 1 tbsp water; brush over pretzels. Sprinkle with sesame seeds or coarse salt. Bake in the 350º oven for 20 - 25 minutes or until golden brown. Remove from baking sheets; cool on wire rack.
Saturday, September 4, 2010
Pumpkin Soup with Chili Cran-Apple Relish
While I am sure that you all think it is abnormal, I don't like pumpkin but this soup is great. I add a little extra hot sauce (I actually use cayenne pepper) to give it a little more flavor.
Ingredients
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 fresh bay leaf
• 2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
• 1 medium yellow onion, finely chopped
• Salt and pepper
• 3 tablespoons all-purpose flour
• 2 teaspoons poultry seasoning or 2 teaspoons ground thyme
• 2 teaspoons hot sauce, or to taste
• 6 cups chicken stock
• 1 (28-ounce) can cooked pumpkin puree
• 2 cups heavy cream
• 1/2 teaspoon freshly grated nutmeg
•
Relish:
• 1 crisp apple, such as McIntosh or Granny Smith, finely chopped
• 1/4 red onion, finely chopped
• 2 tablespoons lemon juice
• 1/2 cup dried sweetened cranberries, chopped
• 1 teaspoon chili powder
• 2 teaspoons honey
• 1/2 teaspoon ground cinnamon
Directions
Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
http://www.foodnetwork.com/recipes/rachael-ray/pumpkin-soup-with-chili-cran-apple-relish-recipe/index.html
Ingredients
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 2 tablespoons butter
• 1 fresh bay leaf
• 2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
• 1 medium yellow onion, finely chopped
• Salt and pepper
• 3 tablespoons all-purpose flour
• 2 teaspoons poultry seasoning or 2 teaspoons ground thyme
• 2 teaspoons hot sauce, or to taste
• 6 cups chicken stock
• 1 (28-ounce) can cooked pumpkin puree
• 2 cups heavy cream
• 1/2 teaspoon freshly grated nutmeg
•
Relish:
• 1 crisp apple, such as McIntosh or Granny Smith, finely chopped
• 1/4 red onion, finely chopped
• 2 tablespoons lemon juice
• 1/2 cup dried sweetened cranberries, chopped
• 1 teaspoon chili powder
• 2 teaspoons honey
• 1/2 teaspoon ground cinnamon
Directions
Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.
While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.
Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.
http://www.foodnetwork.com/recipes/rachael-ray/pumpkin-soup-with-chili-cran-apple-relish-recipe/index.html
Thursday, September 2, 2010
Molten Chocolate Cake
Maybe September's theme should be "saving $$ by making it yourself". The latte was a good start. Another item I hate spending $6 or $7 on is the "Lava" cake at certain restaurants. I always thought it was labor intensive to make, or expensive. Certainly something that looks so fancy can't be EASY. Wrong! Here goes...
1-1/4 C sugar, divided
1 C flour
7 Tbsp cocoa, divided ( I like the special dark)
2 tsp baking powder
1/4 tsp salt
1/2 c milk
1/3 C melted butter
1-1/2 tsp vanilla
1/2 C packed light brown sugar
1-1/4 C hot water
Preheat oven to 350.
In medium mixing bowl combine 3/4 C sugar, flour, 3 tbsp cocoa, baking powder and salt. Blend in milk, butter and vanilla; beat until smooth. Pour batter into 9x9x2 pan. In small bowl combine remaining 1/2 c sugar, brown sugar, and remaining 4 tbsp cocoa; sprinkle mixture evenly over batter. Pour hot water over top, DO NOT STIR. Bake 40 min, or until center is almost set. Let stand for 15 min before serving.
Goes great with the simple vanilla ice cream recipe!
Wednesday, September 1, 2010
Curb your Pumpkin Spice Latte fever for less
I can't keep spending $4 for a coffee. I LOVE Pumpkin Spice Lattes, but I have to find a way to get through this fall without personally keeping my Starbucks in business. So I experimented today. What I found? Yum.
Pumpkin Spice Coffee
16 oz brewed coffee
1 BIG tablespoon of pureed pumpkin
1/2 teaspoon pumpkin pie spice
Sweetener to taste (I used two packets of pure Stevia)
Milk to taste (I used a tablespoon of powdered milk; I like powdered milk for coffee because you can get fat free powder, but because you mix it directly into your coffee instead of into water, it makes the coffee rich and creamy like you used half and half, but doesn't add the fat or take up the space)
Mix it all up and enjoy. Not only is it totally tasty, it is actually GOOD for you. Coffee has antioxidents, milk has calcium, and pumpkin is a super food. You can't go wrong!
Pumpkin Spice Coffee
16 oz brewed coffee
1 BIG tablespoon of pureed pumpkin
1/2 teaspoon pumpkin pie spice
Sweetener to taste (I used two packets of pure Stevia)
Milk to taste (I used a tablespoon of powdered milk; I like powdered milk for coffee because you can get fat free powder, but because you mix it directly into your coffee instead of into water, it makes the coffee rich and creamy like you used half and half, but doesn't add the fat or take up the space)
Mix it all up and enjoy. Not only is it totally tasty, it is actually GOOD for you. Coffee has antioxidents, milk has calcium, and pumpkin is a super food. You can't go wrong!
Tuesday, August 31, 2010
Cinnamon Swirl Bread
I am just putting the 1-1/2 lb recipe. If you want the 2lb measurements, just let me know.
3/4 cup Milk
1 Egg
3 tbsp Margarine or butter
3 cups Bread Flour
3 tbsp Granulated sugar
3/4 tsp Salt
1-1/4 tsp Active Dry Yeast of Bread Machine Yeast
1/3 cup Walnuts or Pecans, toasted
1/3 cup Packed Brown Sugar
1-1/2 tsp Cinnamon
1 tbsp Butter or Margarine
Sifted Powdered Sugar
1. Add first 7 ingredients to machine according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough. Punch down and let rest for 10 minutes.
2. Meanwhile, for filling, in a medium bowl stir together the walnuts or pecans, brown sugar and cinnamon. Set aside.
3. On a lightly floured surface, roll dough into a 14" x 9" rectangle. Spread with 1 tbsp margarine or butter and sprinkle with filling. Starting from both short sides, roll up each side into a spiral toward the center. Place, rolled side up, in a greased 9" x 5" x 3" loaf pan. Cover; let rise about 30 minutes or until nearly double.
4. Bake in a 350º oven about 30 minutes or until bread sounds hollow when lightly tapped. If necessary, loosely cover with foil the last 10 minutes to prevent over-browning. Remove from pan; col on wire rack. Before serving, sprinkle with powdered sugar.
Recipe from Better Homes and Gardens - The Complete Guide to Bread Machine Baking
This one is seriously good!!
Monday, August 30, 2010
French Bread
I use the bread maker to start it but do not cook it in the bread maker. I suppose you can but I never like the flavor of bread maker bread.
Ingredient: 1.5 lb 2 lb
Water 1 cup 1-1/3 cups
Bread Flour 3 cups 4 cups
Salt 3/4 tsp 1 tsp
Active Dry Yeast of Bread Machine Yeast
1 tsp 1-1/2 tsp
Yellow Cornmeal
Slightly Beaten Egg White
Water 1 tbsp 1 tbsp
1. Select loaf size. Add first 4 ingredients to bread machine according to manufacturer's directions. Select dough cycle.
2. When cycle is complete, remove dough. Punch down. Cover and let rest 10 minutes. Divide 1-1/2 lb dough in half. On a lightly floured surface, roll each half into a 10" x 8" rectangle. (Divide 2 lb dough in half; roll each half into a 15" x 10" rectangle.) Starting from a long side, roll up into a spiral; seal edge. Pinch and pull ends to taper.
3. Place seems down, on a greased baking sheet sprinkled with cornmeal. Combine egg white and 1 tbsp water; brush some over top of loaves. Cover and let rise in a warm place for 35 to 45 minutes or until nearly double. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4" deep across top of each loaf.
4. Bake in a 375^ oven for 20 minutes. Brush with remaining egg white mixture. Bake for 12 to 15 minutes more or until bread sounds hollow when lightly tapped. Remove from baking sheet; cool on wire rack.
Recipe from Better Homes and Gardens - The Complete Guide to Bread Machine Baking
Saturday, August 28, 2010
Pure and Simple Vanilla ice cream
2/3 c sugar
2 lg eggs
2 tbsp flour
1/4 tsp salt
1-2/3 c milk
1 c heavy cream
2 tsp vanilla extract
In medium mixing bowl, beat sugar into eggs until thickened and pale yellow. Beat in flour and salt, set aside.
Bring milk to a simmer in heavy saucepan. Slowly beat the hot milk into eggs and sugar. Pour entire mixture back into saucepan and place over low heat. Stir constantly until the custard thickens slightly. Be careful not to let it boil! Remove from heat and pour through a strainer into a large clean bowl. Allow custard to cool slightly and stir in cream and vanilla. Allow to cool overnight, or until well chilled.
This is a basic recipe from the Ultimate Ice Cream book. It is lower fat than some I have tried, and equally delicious, if not more so. It has a great texture and flavor. It is also a forgiving recipe. Sometimes I use more milk, or more cream...depends on what I have, and what needs to be finished off. Don't be afraid to make slight adjustments based on what you have on hand! Enjoy!
Friday, August 20, 2010
Seriously Simple Maple Glazed Nuts
Seriously, you can make this fabulous treat in less than 15 minutes using just 3 ingredients!
2 C Nuts (I've use almonds and pecans, I think walnuts would be great too)
1/2 C Maple Syrup
1/4 C Raw Sugar
Toast nuts at 350 degrees 8-10 min, or until fragrant.
While nuts are toasting, combine syrup and sugar in a medium saucepan over medium heat, stirring frequently. Boil mixture for 2 minutes, the add nuts. Stir to coat, and boil additional 30 seconds. Remove from heat, spread evenly over cookie sheet to cool. At this point you can sprinkle with coarse salt if you are a sweet/salty person like me, or just leave plain. Stir around on cookie sheet to separate, cool, and enjoy!
Tangy Summer Veggie Salad
1 Pint Grape or cherry tomatoes cut in half
1 cucumber sliced and cut in half moons
1 red bell pepper cut into bite sized pieces
1 cup parsley sprigs
1 jalapeno, seeded and chopped
1 clove of garlic, chopped
3 tablespoons olive oil
1 tablespoon lemon juice
Mix it all up in a bowl. Let it sit for a least 5 minutes. Serve and enjoy!
Crunchy Herbed Chicken
4 Slices of toasted bread
1/2 cup flat leaf parsley
2 cloves of garlic
Salt & Pepper
1 Tablespoon Olive Oil
Dijon mustard
4 - 6oz boneless, skinless chicken breasts
Heat oven to 400
In a food processor, pulse the bread, parsley, garlic and salt and pepper until course crumbs form. Add oil and transfer to a dish.
Spread mustard over chicken and dip the pieces in the bread crumb mixture.
Place on a baking sheet and bake until golden and cooked through (18-20 min)
Thursday, August 19, 2010
Cheap and Easy Stoup
I got this recipe from my mom, she may have ripped off Rachel Ray, but never-the-less, it's super cheap, incredibly easy and ridiculously delicious! With fall coming right around the corner I already made a big batch and froze it so I can be prepared for cool evenings when I don't feel like cooking.
This stoup would also be good over rice, or topped with cheese, sour cream and a little green onion. However, since Brett and I are counting calories we pass on the extras and enjoy it just the way it is.
Also, the cans in this recipe contain extra unnecessary sodium, so if you are down with dry bean (which I use almost exclusively) then you can adjust the salt to your own taste.
20 oz ground turkey
1 onion- chopped
1 bell pepper- chopped
salt to taste
pepper to taste
cumin to taste
Italian Seasoning to taste
Brown the turkey in a large pot, add onion, bell pepper and seasoning- cook through. You can use a little oil for this process since there isn't much fat in turkey, but I just add a little water to (again) avoid extra calories.
Next add the equivalent of 5 cans of beans. I do: pintos, kidneys and black beans. Through in a can of corn (or fresh/frozen) and let it simmer for 1-2 hours.
So easy and so good!
Prep time- about 10 minutes! Cook time- 1-2 hours.
This stoup would also be good over rice, or topped with cheese, sour cream and a little green onion. However, since Brett and I are counting calories we pass on the extras and enjoy it just the way it is.
Also, the cans in this recipe contain extra unnecessary sodium, so if you are down with dry bean (which I use almost exclusively) then you can adjust the salt to your own taste.
20 oz ground turkey
1 onion- chopped
1 bell pepper- chopped
salt to taste
pepper to taste
cumin to taste
Italian Seasoning to taste
Brown the turkey in a large pot, add onion, bell pepper and seasoning- cook through. You can use a little oil for this process since there isn't much fat in turkey, but I just add a little water to (again) avoid extra calories.
Next add the equivalent of 5 cans of beans. I do: pintos, kidneys and black beans. Through in a can of corn (or fresh/frozen) and let it simmer for 1-2 hours.
So easy and so good!
Prep time- about 10 minutes! Cook time- 1-2 hours.
Tuesday, August 17, 2010
Tilapia Puttanesca
"Puttanesca" means "whore". Yep, it really does. There are a lot of theories on how "puttanesca" become a sauce. I like the version that says: this sauce can take anything. :-) By anything, I mean, if it is in the fridge and it sounds good, throw it in. I can't give you ingredients, because that will be up to you and what you keep as your staples. Here is how I do it:
1. Saute some onions and garlic in olive oil.
2. Add tomatoes (fresh or canned, diced)
3. Add flavor: roasted red peppers, sweet peppers, capers, olives, pepperoncini peppers, sun dried tomatoes, anchovies (you can saute these in the olive oil, too, if you like), you get the idea. I like to add some of the brine from the different peppers.
4. Add herbs: basil, oregano, thyme; if it sounds good, it goes. You can change the dish a lot by picking and choosing different combos.
5. Add chopped cauliflower (this is the best part... don't skip it; you can add other veggies too, if you want, but DON'T SKIP the cauliflower). Simmer and let the flavors combine (15-20 minutes).
6. Add tilapia (or any type of fish, although I have found the mildness of the tilapia is fantastic because it absorbs so much flavor. *bonus: tilapia is a sustainable fish*) Simmer 5-10 minutes until tilapia is firm.
Serve over pasta or rice or just with bread or salad. I like to top it with feta cheese, but it is also good with parm or just as is. It is delicious.
1. Saute some onions and garlic in olive oil.
2. Add tomatoes (fresh or canned, diced)
3. Add flavor: roasted red peppers, sweet peppers, capers, olives, pepperoncini peppers, sun dried tomatoes, anchovies (you can saute these in the olive oil, too, if you like), you get the idea. I like to add some of the brine from the different peppers.
4. Add herbs: basil, oregano, thyme; if it sounds good, it goes. You can change the dish a lot by picking and choosing different combos.
5. Add chopped cauliflower (this is the best part... don't skip it; you can add other veggies too, if you want, but DON'T SKIP the cauliflower). Simmer and let the flavors combine (15-20 minutes).
6. Add tilapia (or any type of fish, although I have found the mildness of the tilapia is fantastic because it absorbs so much flavor. *bonus: tilapia is a sustainable fish*) Simmer 5-10 minutes until tilapia is firm.
Serve over pasta or rice or just with bread or salad. I like to top it with feta cheese, but it is also good with parm or just as is. It is delicious.
Wednesday, July 28, 2010
Pinkberry
Ok. I have never actually had a pinkberry, so I have no idea if this ACTUALLY tastes like it. But, this is tremendously fabulous tart and sweet and fruity frozen yogurt!
1. Take as much greek yogurt as you want. Use 0%.
2. Add a couple tablespoons of your favorite jam. Don't use too much. You want this to be tart.
3. Add 1/3-2/3 cup of fresh chopped fruit (depending on how much yogurt you took).
4. Plop it all in your ice cream maker.
YUM!
I used sour cherry jam and chopped sweet cherries. A small serving is incredibly satisfying AND very healthful!
1. Take as much greek yogurt as you want. Use 0%.
2. Add a couple tablespoons of your favorite jam. Don't use too much. You want this to be tart.
3. Add 1/3-2/3 cup of fresh chopped fruit (depending on how much yogurt you took).
4. Plop it all in your ice cream maker.
YUM!
I used sour cherry jam and chopped sweet cherries. A small serving is incredibly satisfying AND very healthful!
Monday, June 28, 2010
Home-made natural face care
Who wants to spend $20-30 on facial masks, cleansers, and exfoliators? NOT ME! So, head to your kitchen and whip up some face love!
Blend equal parts yogurt, orange peel and lemon peel; use as a mask to help acne prone skin.
Lightly beat an egg white. Add lemon juice. Use as a mask to tighten pores.
Grind up some blue cornmeal into superfine powder. Add a little to the palm of your hand. Mix with water and use as a scrub or a mask to remove blackheads.
Grind up brown rice into a superfine powder. Add a little to your palm, add water, use as a scrub or a mask to help ease oily skin and detox large pores.
Grind colloidal oatmeal, oat bran, and oat flour (or any mixture of 1 or more of these ingredients) into a powder. Add to your palm, add water, and use as a skin buffing wash or mask.
Grind sea salt and colloidal oatmeal to a fine powder. Add to your palm, add water, and use as a skin detoxifier and hydrating scrub.
Make a tea with chammomile, peppermint, and sage or basil (you can add rose water and honey for hydration) and use as a natural toner.
Got more? Add 'em in the comments section!
Blend equal parts yogurt, orange peel and lemon peel; use as a mask to help acne prone skin.
Lightly beat an egg white. Add lemon juice. Use as a mask to tighten pores.
Grind up some blue cornmeal into superfine powder. Add a little to the palm of your hand. Mix with water and use as a scrub or a mask to remove blackheads.
Grind up brown rice into a superfine powder. Add a little to your palm, add water, use as a scrub or a mask to help ease oily skin and detox large pores.
Grind colloidal oatmeal, oat bran, and oat flour (or any mixture of 1 or more of these ingredients) into a powder. Add to your palm, add water, and use as a skin buffing wash or mask.
Grind sea salt and colloidal oatmeal to a fine powder. Add to your palm, add water, and use as a skin detoxifier and hydrating scrub.
Make a tea with chammomile, peppermint, and sage or basil (you can add rose water and honey for hydration) and use as a natural toner.
Got more? Add 'em in the comments section!
Sunday, June 27, 2010
Dark and Dense Chocolate Sorbet
Dark and Dense Chocolate Sorbet
2 c WATER
1 c SUGAR
1 c unsweetened COCOA POWDER
Combine water and sugar in a heavy saucepan over med heat. Stir until sugar dissolves. Whisk in cocoa and bring to a simmer. Simmer for 3 minutes stirring constantly.
Remove from heat and pour through a fine strainer into a bowl. Chill in fridge for a couple of hours (if you can wait that long. Stir before poring into ice cream maker. Follow manufacturers directions.
This is a simple treat that yields outstanding results. The sorbet is somehow dense and almost creamy in texture, yet uses no dairy products!
For simple variations add 1/2 c toasted nuts to mixer during last half of batch freezing, add 1 tsp instant espresso along with cocoa powder, or add 1/2 tsp peppermint extract to cooled mixture before freezing.
Tuesday, June 22, 2010
Farmer's Market Bruschetta
It doesn't get any better or more summery than this. A-M-A-Z-I-N-G.
What you need:
A few heirloom tomatoes (choose several different varieties and colors)
A little olive oil
Some fresh garlic, crushed or sliced, depending on your methods (see below)
Some fresh basil, ribboned
A nice loaf of bread (I like ciabatta, but you choose your favorite), sliced
What you need to do:
1. Either steep the garlic in the oil and brush it on the sliced bread, or, if you worry about food poisoning, just brush the oil on the bread, then cut the garlic cloves in half and rub them on the bread. Toast or grill the bread until crunchy.
2. Chop your tomatoes into small chunks. Mix them with a drizzle of olive oil, salt, pepper, and basil to taste.
3. Cram as many tomatoes on each toast as you can and EAT.
What you need:
A few heirloom tomatoes (choose several different varieties and colors)
A little olive oil
Some fresh garlic, crushed or sliced, depending on your methods (see below)
Some fresh basil, ribboned
A nice loaf of bread (I like ciabatta, but you choose your favorite), sliced
What you need to do:
1. Either steep the garlic in the oil and brush it on the sliced bread, or, if you worry about food poisoning, just brush the oil on the bread, then cut the garlic cloves in half and rub them on the bread. Toast or grill the bread until crunchy.
2. Chop your tomatoes into small chunks. Mix them with a drizzle of olive oil, salt, pepper, and basil to taste.
3. Cram as many tomatoes on each toast as you can and EAT.
Tuesday, June 15, 2010
Shrimp Kebabs
1 c fresh cilantro
1 c fresh flat-leaf parsley leaves
1/4 c lemon juice
2 T chopped garlic
2 t paprika
1 t kosher salt
1/4 t cayenne
1/2 c olive oil
2 lbs extra large shrimp, peeled and deveined
Preheat grill or broiler to high
Process cilantro, parsley, lemon juice, garlic, paprika, salt, and cayenne in a blender of food processor. Pulse until chopped, scraping down sides as needed. Drizzle in olive oil while machine is running.
Pour marinade over shrimp; marinate 15 minutes.
Skewer shrimp from the tail-end through to the head end. Grill 2 minutes per side.
The book says to serve with creamed corn but I serve with rice.
This is really good (so much so that we served at our wedding).
From Cuisine at Home (Weeknight Menus).
1 c fresh flat-leaf parsley leaves
1/4 c lemon juice
2 T chopped garlic
2 t paprika
1 t kosher salt
1/4 t cayenne
1/2 c olive oil
2 lbs extra large shrimp, peeled and deveined
Preheat grill or broiler to high
Process cilantro, parsley, lemon juice, garlic, paprika, salt, and cayenne in a blender of food processor. Pulse until chopped, scraping down sides as needed. Drizzle in olive oil while machine is running.
Pour marinade over shrimp; marinate 15 minutes.
Skewer shrimp from the tail-end through to the head end. Grill 2 minutes per side.
The book says to serve with creamed corn but I serve with rice.
This is really good (so much so that we served at our wedding).
From Cuisine at Home (Weeknight Menus).
Sweet potato muffins
Oh the sweet goodness. I made these for my kids (who otherwise refuse to eat sweet potatoes) and they ate 2-3 each! Needless to say, they were a hit. The kids even continued eating them once they knew the "secret ingredient" and then asked me to make another batch!
Ingredients:
1/3 cup brown sugar
1/3 cup Agave nectar
1/3 cup canola oil
1 t vanilla extract
2 eggs
1 cup white flour
1 cup wheat flour
1/4 cup wheat germ
2 t baking powder
1 t cinnamon
1 t freshly grated nutmeg
1/2 t allspice
1/2 t salt
2 cups mashed sweet potatoes
1/2-2/3 cup craisens or raisens (I used craisens)
1/3 cup smashed walnuts or pecans
Directions:
1. Preheat oven to 350. Grease muffin tins.
2. Whisk together sugars, oil, vanilla and eggs.
3. Add flours, baking powder, spices and sweet potatoes and blend. Don't over mix. Allow the sweet potatoes to be chunky. Blend in the craisens and nuts.
4. Spoon the batter into tins (it will be kind of thick). Bake for about 20 minutes.
5. Eat. Yum.
*notes: if you don't have or don't like agave nectar, you may use about 1 cup of brown sugar total; honey would also be delicious. You may also omit the wheat germ, but then I would add a bit more flour to compensate. The original recipe that I stole and modified called for 4 cups of shredded sweet potato. I hadn't noticed and I steamed and smashed mine. I think it would be good either way, if you don't feel like going through the trouble of smashing.
Ingredients:
1/3 cup brown sugar
1/3 cup Agave nectar
1/3 cup canola oil
1 t vanilla extract
2 eggs
1 cup white flour
1 cup wheat flour
1/4 cup wheat germ
2 t baking powder
1 t cinnamon
1 t freshly grated nutmeg
1/2 t allspice
1/2 t salt
2 cups mashed sweet potatoes
1/2-2/3 cup craisens or raisens (I used craisens)
1/3 cup smashed walnuts or pecans
Directions:
1. Preheat oven to 350. Grease muffin tins.
2. Whisk together sugars, oil, vanilla and eggs.
3. Add flours, baking powder, spices and sweet potatoes and blend. Don't over mix. Allow the sweet potatoes to be chunky. Blend in the craisens and nuts.
4. Spoon the batter into tins (it will be kind of thick). Bake for about 20 minutes.
5. Eat. Yum.
*notes: if you don't have or don't like agave nectar, you may use about 1 cup of brown sugar total; honey would also be delicious. You may also omit the wheat germ, but then I would add a bit more flour to compensate. The original recipe that I stole and modified called for 4 cups of shredded sweet potato. I hadn't noticed and I steamed and smashed mine. I think it would be good either way, if you don't feel like going through the trouble of smashing.
Sunday, June 13, 2010
Banana Souffle
Banana Souffle
2 ripe bananas
3 T water
1/3 c plus 1 T sugar
1/2 t cornstarch
pinch of cinnamon
4 egg whites
pinch of salt
Butter and sugar 4 4-ounce ramekins. Preheat the oven to 400 degrees. Peel the bananas, and puree in a food processor until smooth. In a small saucepan, bring water and the 1/3 cup of sugar to a boil. Simmer 4 minutes or until the sugar has dissolved. Add banana puree, cornstarch, and cinnamon to sugar syrup, and stir until incorporated. Set aside to cool completely. (this is important – if you rush it and the mixture is still hot, it won’t fold into the egg whites correctly.) In a stainless steel bowl, beat egg whites and salt until foamy. Add remaining tablespoon of sugar and beat to soft peaks. Fold cooled banana puree into egg white mixture. Pour into ramekins and place ramekins on a baking sheet.
Place baking sheet in oven and immediately turn the temperature down to 375 degrees. Bake for 10-12 minutes, or until puffed up and browned. Don’t open the oven to peek! Serve immediately.
Serves 4.
borrowed from: http://tastyeatsathome.wordpress.com/2009/11/06/banana-souffle-for-holiday-food-fest/
Friday, June 11, 2010
Sunscreen
Tis the season, and new reports out say that most of the sunscreens we love to spray and/or slather are not just ineffective, but downright dangerous. If you want to know which ones are better, check out this website: http://www.ewg.org/2010sunscreen/.
On that note, if you want to see how your soaps and make-ups stack up, check out the Skin Deep website at http://www.cosmeticsdatabase.com/. Or, just order from Stephanie! ;-)
On that note, if you want to see how your soaps and make-ups stack up, check out the Skin Deep website at http://www.cosmeticsdatabase.com/. Or, just order from Stephanie! ;-)
New format
Per Stephanie's suggestion, we will change the format of the blog. Continue to post your fabulous recipes (or post for the first time, for those of you who still haven't... you know who you are!), but now also post your fabulous food finds and fabulous product finds. Pretty much anything goes, as long as it is fabulous! Find a brand of soap you love? Tell us. Find a cool kitchen tool? Spill it. Find a secret website with the best coupons ever? Tell me quick!
Delicious 100% whole wheat bread
I'm usually not a fan of the bread recipes that contain 100% whole wheat flour. It's too heavy for me. Finally! I found a slightly sweet, very light and fluffy recipe, that works well at my high altitude (where bread making has proven challenging at times). Hope you like it too!
100% Whole Grain Wheat Bread
Ingredients (use vegan versions):
2 3/4 cups of hot water
1/3 cup of oil, olive is fine
1/4 cup of raw sugar
2 tablespoons molasses
1 tablespoon salt, sea salt is good
7 1/2 cups (max) of 100% whole grain wheat flour
2 tablespoons of dry active yeast
Directions:
1. Place the first five ingredients in the bowl and mix.
2. Add: 2 Cups 100% whole grain wheat flour. Mix, then add 2 tablespoons of dry active yeast. If your not sure about your yeast proof it in a little warm water first.
3. Add: 4 cups of 100% whole grain wheat flour.
4. Mix until the consistency is some what even. Then continue to slowly add flour 1/2 cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. In any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
5. When your dough is finished, Cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double when using a heavy mixer.
6. Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
7. Mix again just enough to knock it down at least close to the original size.
8. Drop the dough on a floured surface so you can work the dough and shape it. Roll it in the flour and shape it in your hands to make a nice ball getting enough flour on it so it isn't sticky.
Divide the ball in half and do it again.
Shape the loaves by turning the dough under it's self over and over. When the dough is shaped right the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top.
Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven)
9. When done turn the bread out of the pan to a rack to cool. You can eat it right away. Don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.
Notes: If you like fluffy brown bread this it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won't stand up you need more flour. The total amount of flour is usually about 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneeding is bye bye.
Serves: 12
Preparation time: 3 hours
Ingredients (use vegan versions):
2 3/4 cups of hot water
1/3 cup of oil, olive is fine
1/4 cup of raw sugar
2 tablespoons molasses
1 tablespoon salt, sea salt is good
7 1/2 cups (max) of 100% whole grain wheat flour
2 tablespoons of dry active yeast
Directions:
1. Place the first five ingredients in the bowl and mix.
2. Add: 2 Cups 100% whole grain wheat flour. Mix, then add 2 tablespoons of dry active yeast. If your not sure about your yeast proof it in a little warm water first.
3. Add: 4 cups of 100% whole grain wheat flour.
4. Mix until the consistency is some what even. Then continue to slowly add flour 1/2 cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. In any case do not exceed 7 1/2 cups of wheat flour. You can trade one cup of wheat flour for one cup of all purpose white if you wish. Don't over mix or the bread will be tough.
5. When your dough is finished, Cover the bowl and let it rise for about 30-45 minutes. The dough will be larger but it doesn't need to double when using a heavy mixer.
6. Grease two bread pans with Crisco. You can also flour the pans to reduce sticking.
7. Mix again just enough to knock it down at least close to the original size.
8. Drop the dough on a floured surface so you can work the dough and shape it. Roll it in the flour and shape it in your hands to make a nice ball getting enough flour on it so it isn't sticky.
Divide the ball in half and do it again.
Shape the loaves by turning the dough under it's self over and over. When the dough is shaped right the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top.
Drop the loaves in your bread pans and let them rise until almost doubled. Bake in a preheated oven at 350 for 36 minutes. If you forgot to preheat 41 minutes. (gas oven)
9. When done turn the bread out of the pan to a rack to cool. You can eat it right away. Don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.
Notes: If you like fluffy brown bread this it. No white flour here. You can use any 100% whole grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat breads. If it is you used too much flour and your dough was too stiff. If it flattens out and won't stand up you need more flour. The total amount of flour is usually about 7 cups. This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneeding is bye bye.
Serves: 12
Preparation time: 3 hours
Tuesday, June 8, 2010
Banana Wontons
fried banana wontons
2 bananas
13-14 wonton wrappers
ground cloves
2 bananas
13-14 wonton wrappers
ground cloves
slice your bananas in sections about 1 inch across.
1 c oil (canola, peanut, or any other veggie)
powdered sugar for dusting
On a wide dry surface lay out your wonton wrappers, banana slices, cloves and have a small bowl of water ready.
Place the slice of banana in the center of the wonton wrapper, sprinkle with ground cloves.
fold one corner over to the top of the banana slice, dab the corner with a bit of the water, fold the next corner over and so on until the banana is sealed inside.
repeat until all the banana slices are used. Heat up the oil in a medium to small frying pan over high heat. let it warm up for at least 1-2 minutes before gently dropping in a few of the wontons to cook. Cook until brown and crisp, turning halfway through. Once fully cooked, scoop them out onto a cooling rack or plate covered with a paper towel to soak up some of the oil.
We also added some variations to this recipe from Sweet Beet and Green Bean. We successfully added chocolate chips, coconut, cinnamon and slivered almonds to the bananas. Dusting with powdered sugar was good, but for a more decadent and even healthier alternative, I would drizzle with honey or agave nectar and dust with cinnamon sugar.
More than anything I just loved how quick and easy it was, and not ordinary or predictable like some desserts.
Monday, May 31, 2010
Super easy smoothie!
I'm a coupon whore...and therefore end up with things in my fridge or pantry that I don't really know what to do with, simply because they were free or nearly so. Because of this, I stumbled upon another accidentally delicious recipe.
Remember when you would go to the mall and get an Orange Julius? I have fond memories of these frozen treats-raw egg and all. I recently re-created my own version of this wonderful beverage-inadvertently due to the nearly free half gallon of vanilla Almond Breeze I obtained last week.
Here goes:
In blender combine the following:
1C Vanilla flavored Almond Milk
1/2 C Orange Juice
1/4 C Pineapple Juice
Ice (amount required for desired thickness) perhaps 1C or more
Blend until smooth, creamy and delicious. Possible subs or additions would be strawberries and/or bananas, but I was happy with this as-is.
Enjoy on a hot day, my kids adored it!
Marshmallow-less S'more
So.....last night we had our first backyard campfire of the season. At our house this means one thing above all others-S'mores season has officially begun. Inspired by a blog about 100 things to do with a banana, I decided to take the lovely yellow skinned fruit outside to the campfire with me. I broke off a piece, roughly the size of a large marshmallow and proceeded to toast it over the flames, watching it slowly carmelize before my very eyes. Then I placed it atop a graham cracker, warmed at the edge of the fire ring, afloat with a Russel Stover Triple Chocolate Mousse square that was melting ever so slowly around the edges. Ladies and Gentlemen...I present to you a marshmallow-less s'more fit for a king. Try it, it will not disappoint.
Monday, May 24, 2010
Simple Quesadillas
Sometimes a delicious meal doesn't have to be strictly from scratch, doesn't require a lot of ingredients, and doesn't have to take a long time to prepare. Here is one such meal!
Prep Time: 20 min, start to finish
Servings: 4-6
Ingredients:
8 oz shredded cheddar or cheddar/jack cheese
1 can Muir Glen Organic diced tomatoes and green chilies
1 can black beans
1 chicken breast, diced
salt
garlic powder
chili powder
4-6 whole wheat tortillas
Preheat skillet with a tbsp of olive oil, and add chicken breast. Season with salt, garlic powder, and chili powder. When it starts to brown add tomatoes, with juice, and reduce to simmer. Once the tomatoes/chicken have thickened add black beans and heat through.
In a separate skillet or griddle heat 1-2 Tbsp olive oil, add tortilla, and cook for 30 sec in hot oil. Fill half of tortilla with chicken mixture, cover with cheese, and fold over like a quesadilla! Once that side is golden brown flip to brown other side (1-2 min approx). Continue to fill tortillas, will serve 4-6 depending on the size of your tortillas.
Serve cut into pizza shaped wedges with sour cream, salsa, and guacamole for dipping.
Tuesday, May 18, 2010
A Calling:
Tracy is due in a month! Woohoo!
She is cooking this month (thank goodness for that nesting impulse... it is useful) in order to be prepared for the long 2 months after baby is born when no one will be willing or able to cook. She needs some recipes that "freeze beautifully." Whatcha got?
She is cooking this month (thank goodness for that nesting impulse... it is useful) in order to be prepared for the long 2 months after baby is born when no one will be willing or able to cook. She needs some recipes that "freeze beautifully." Whatcha got?
Monday, May 17, 2010
Individual Chocolate Souffles
2.5 oz caster sugar
1 oz plus 1 Tbs unsweetened cocoa powder
3 fl oz cold water
6 egg whites
powdered sugar
1. Pre-heat oven to 375
Lightly butter 6 individual souffle dishes or ramekins
Mix together 1 Tbs of the cocoa powder and 1 Tbs of the sugar
Sprinkle mixture over the bottom and sides of the dishes and shake out any excess
2. In a saucepan, combine the remaining cocoa powder and the cold water
Bring to a boil over medium heat, whisking constantly
Pour into mixing bowl
3. With and electric mixer, beat the egg whites until soft peaks form
Add the remaining sugar and continue to beat until the peaks are stiff
4. Add 1/4 of the egg white to the chocolate mixture and stir well to combine
Add the remaining egg white and fold gently but thoroughly, until no streaks of whites are visible
5. Divide the chocolate mixture between the prepared dishes, filing them to the top
Smooth the surface with a metal spatula
Run your thumb around the rim of each dish so the mixture will not stick when rising
6. Bake until well risen and set, 14 - 16 minutes
Dust with powdered sugar and serve immediately
Note: I would recommend using a chocolate syrup or ice cream to sweeten up as they are not sweet. You must eat immediately or they will fall, they cannot be saved for later. :(
1 oz plus 1 Tbs unsweetened cocoa powder
3 fl oz cold water
6 egg whites
powdered sugar
1. Pre-heat oven to 375
Lightly butter 6 individual souffle dishes or ramekins
Mix together 1 Tbs of the cocoa powder and 1 Tbs of the sugar
Sprinkle mixture over the bottom and sides of the dishes and shake out any excess
2. In a saucepan, combine the remaining cocoa powder and the cold water
Bring to a boil over medium heat, whisking constantly
Pour into mixing bowl
3. With and electric mixer, beat the egg whites until soft peaks form
Add the remaining sugar and continue to beat until the peaks are stiff
4. Add 1/4 of the egg white to the chocolate mixture and stir well to combine
Add the remaining egg white and fold gently but thoroughly, until no streaks of whites are visible
5. Divide the chocolate mixture between the prepared dishes, filing them to the top
Smooth the surface with a metal spatula
Run your thumb around the rim of each dish so the mixture will not stick when rising
6. Bake until well risen and set, 14 - 16 minutes
Dust with powdered sugar and serve immediately
Note: I would recommend using a chocolate syrup or ice cream to sweeten up as they are not sweet. You must eat immediately or they will fall, they cannot be saved for later. :(
24 weeks
It is 24 weeks until my birthday. I am announcing my goal to the world: I am going to lose 1 pound for each year of my life before that day. Gosh I wish I was turning 25.
Anyone else want in? Post your tastiest healthy recipes...
Anyone else want in? Post your tastiest healthy recipes...
Pistou
I got this recipe from my mother in law. It is delicious. I will give it to you as is. I ended up adding celery to the base, subbing zucchini for the green beans (you could use just about any veggies in this) and roasting a chicken to go with/in it.
Pistou
1 cup diced onion
1 leek, white part only sliced
2 Tlb butter
1 cup green beans, cut into 1/2 inch pcs
1 cup diced potatoes
1 cup canned tomatoes, chopped and drained
6 cups beef bouillon
1/2 cup spaghetti, broken into 1 inch pcs
2 tsp salt (I cut down by >1/2 as bouillon plenty salty)
1 tsp pepper
2 cloves garlic
2 tsp crushed basil
1/2 tsp crushed thyme
1/4 tsp ground sage
2 egg yolks
1/4 cup olive oil
2 Tlb tomato paste
2 Tlb freshly grated Parmesan Cheese
In a large pot or dutch oven with cover, saute the onions and leek in butter until soft. Add green beans, potatoes, tomatoes and beef bouillon. Cover and simmer gently for 30 min. Add salt, pepper and spaghetti and cook 15 min longer. In a bowl, mash the garlic with the basil, thyme, and sage. Add egg yolk and gradually stir in the oil and tomato paste. Add a little soup to this mixture and stir back into the soup. Sprinkle with Parmesan cheese.
Pistou
1 cup diced onion
1 leek, white part only sliced
2 Tlb butter
1 cup green beans, cut into 1/2 inch pcs
1 cup diced potatoes
1 cup canned tomatoes, chopped and drained
6 cups beef bouillon
1/2 cup spaghetti, broken into 1 inch pcs
2 tsp salt (I cut down by >1/2 as bouillon plenty salty)
1 tsp pepper
2 cloves garlic
2 tsp crushed basil
1/2 tsp crushed thyme
1/4 tsp ground sage
2 egg yolks
1/4 cup olive oil
2 Tlb tomato paste
2 Tlb freshly grated Parmesan Cheese
In a large pot or dutch oven with cover, saute the onions and leek in butter until soft. Add green beans, potatoes, tomatoes and beef bouillon. Cover and simmer gently for 30 min. Add salt, pepper and spaghetti and cook 15 min longer. In a bowl, mash the garlic with the basil, thyme, and sage. Add egg yolk and gradually stir in the oil and tomato paste. Add a little soup to this mixture and stir back into the soup. Sprinkle with Parmesan cheese.
Wednesday, April 28, 2010
Better than Granola Bars
I like to make and keep granola in the house most of the time, but it never seems to last long enough. It's so darned good that it's too easy to graze until it's gone which completely defeats the purpose of snacking on IT instead of, say, a Little Debbie. So today I decided to turn my granola into granola bars.
Preheat oven to 250
1st Step Ingredients:
3-4 c Oats
1/4 c oil
1/4 c honey
1/4 c brown sugar
1 tsp salt
1 tsp cinnamon
1/2 c chopped almonds (optional)
Combine all ingredients in a large bowl ensuring every oat is coated. Once combined, lay out on a non-stick or greased cookie sheet and bake for 20 minutes. After 20 minutes, stir, and repeat. Oats should cook a total of 60 minutes but must be stirred every 20 minutes to prevent burning.
Remove from oven and add the following ingredients:
1/2 c raisins
1/2 c cranberries
1/2 c chocolate chips
Stir until all ingredients are combined. Chocolate will melt. Return all ingredient to the cookie sheet (covered in parchment or wax paper) press flat and let cool for 20 minutes. Then cut into preferred portion sizes and refrigerate to set.
Store bars in fridge and quickly eat the left over crumbs that didn't adhere to the bars!
So easy, REALLY, and YU-Uh-mee!
Preheat oven to 250
1st Step Ingredients:
3-4 c Oats
1/4 c oil
1/4 c honey
1/4 c brown sugar
1 tsp salt
1 tsp cinnamon
1/2 c chopped almonds (optional)
Combine all ingredients in a large bowl ensuring every oat is coated. Once combined, lay out on a non-stick or greased cookie sheet and bake for 20 minutes. After 20 minutes, stir, and repeat. Oats should cook a total of 60 minutes but must be stirred every 20 minutes to prevent burning.
Remove from oven and add the following ingredients:
1/2 c raisins
1/2 c cranberries
1/2 c chocolate chips
Stir until all ingredients are combined. Chocolate will melt. Return all ingredient to the cookie sheet (covered in parchment or wax paper) press flat and let cool for 20 minutes. Then cut into preferred portion sizes and refrigerate to set.
Store bars in fridge and quickly eat the left over crumbs that didn't adhere to the bars!
So easy, REALLY, and YU-Uh-mee!
Friday, April 23, 2010
Broccoli Rabe
Broccoli Rabe (or rapini, however you want to try to pass it off as food) is NOT fabulous. Avoid it at all costs. No number of recipes or comments will ever convince me otherwise. Just an FYI.
PB & Your Choice
What is more fabulous, and I mean this seriously, than a good ole peanut butter sandwich? Pair your favorite peanut butter with a little something sweet (I love honey, Andrew prefers bananas, and Ella will only eat the traditional with jelly) and you have a perfectly balanced healthful treat. The real trick is the bread. You have to have the perfect bread. Here is the recipe for it (if Stephanie won't post this, I will!):
Honey Oat Bread
1C warm water
1 Tbsp oil
1/4 C honey (sometimes I use a smidge more)
1 tsp salt
1/2 C rolled oats
2 1/3 C bread flour ( I have subbed 1 C whole wheat, not bad)
1 tsp yeast
*Optional ingredients:
1/4 cup ground flax
up to 1/4 cup vital wheat gluten
Mix water, oil, salt and honey. Disolve yeast into this mixture and let it rest until foamy (5-10 minutes). Mix dry ingredients together. Add yeast mixtured and combine well. Knead 5-10 minutes until sticky and elastic. Add more flour or water to gain the desired stickiness and elasticity for bread dough. Let rise at least an hour. Punch down (I knead it again for a minute) and shape into a loaf; place in loaf pan. Let rest 10-20 minutes. Bake for 20-25 minutes at 350.
*A note on the optional ingredients: I made this the first time without the optional ingredients (but I did sub in a cup of wheat flour). It was perfecty delightful and immediately became a staple in our home. The next time I tried adding in about 1/4 cup of ground flax. The bread was a little too dry and crumbly. The last time I made it, I subbed in a cup of wheat flour, added the 1/4 cup of flax, and instead of the 1/3 cup of white flour, I used a few extra oats and 1/4 cup of vital wheat gluten. This made the most elastic, chewy, moist bread ever. It was amazing. But I bake at high altitude, so you may need to adjust for that and for your own taste. I think that, for most people, 2T of gluten will do the trick.
Honey Oat Bread
1C warm water
1 Tbsp oil
1/4 C honey (sometimes I use a smidge more)
1 tsp salt
1/2 C rolled oats
2 1/3 C bread flour ( I have subbed 1 C whole wheat, not bad)
1 tsp yeast
*Optional ingredients:
1/4 cup ground flax
up to 1/4 cup vital wheat gluten
Mix water, oil, salt and honey. Disolve yeast into this mixture and let it rest until foamy (5-10 minutes). Mix dry ingredients together. Add yeast mixtured and combine well. Knead 5-10 minutes until sticky and elastic. Add more flour or water to gain the desired stickiness and elasticity for bread dough. Let rise at least an hour. Punch down (I knead it again for a minute) and shape into a loaf; place in loaf pan. Let rest 10-20 minutes. Bake for 20-25 minutes at 350.
*A note on the optional ingredients: I made this the first time without the optional ingredients (but I did sub in a cup of wheat flour). It was perfecty delightful and immediately became a staple in our home. The next time I tried adding in about 1/4 cup of ground flax. The bread was a little too dry and crumbly. The last time I made it, I subbed in a cup of wheat flour, added the 1/4 cup of flax, and instead of the 1/3 cup of white flour, I used a few extra oats and 1/4 cup of vital wheat gluten. This made the most elastic, chewy, moist bread ever. It was amazing. But I bake at high altitude, so you may need to adjust for that and for your own taste. I think that, for most people, 2T of gluten will do the trick.
Tuesday, April 20, 2010
Cocoa-Loco Pork
I know. The name is stupid. But it is fun. And it really is crazy good. Mix 2 cups of salsa with about 2T chili powder, 2T dried oregano, fresh or granulated garlic to taste, 1t cumin, a splash of cinnamon, and most importantly, 2T cocoa powder. Pour it over a pork roast (pork butt is best, but any pork will do) and cook.
Preferred cooking methods:
1. Pressure cooker: Season and brown. Cook on high for about 25 minutes per pound. Natural pressure release.
2. Bake: Season and brown. Bake at low temp (300 or less) until meat thermometer says 165.
3. Slow cook: Season and brown. Plop in all in a crock pot. Cook on low all day.
Pull the meat apart and use it in tacos and burritos. Holy goodness.
I usually do this in the crock pot because I am lazy and it is easy. The meat tends to dry out a bit that way (crock pots suck for white meat). But if you mix the sauce in after shredding, it doesn't matter. Baking solves the dry meat problem, but takes forever. Not good on a warm-ish day. I tried the pressure cooker on this last night and OH MY GOODNESS that was the best pork I have ever had. And, no separate pan for browning. LOVE IT. If you don't have a pressure cooker, you can probably get an old stovetop one at a thrift store. It would do the job just as well as the fancy electric kind.
So I know I violated the Taco Thursday rule by doing it on Monday, but it is worth it. Do it on a Tuesday. Like today. We are having leftovers, so it can officially be Taco Tuesday...
Preferred cooking methods:
1. Pressure cooker: Season and brown. Cook on high for about 25 minutes per pound. Natural pressure release.
2. Bake: Season and brown. Bake at low temp (300 or less) until meat thermometer says 165.
3. Slow cook: Season and brown. Plop in all in a crock pot. Cook on low all day.
Pull the meat apart and use it in tacos and burritos. Holy goodness.
I usually do this in the crock pot because I am lazy and it is easy. The meat tends to dry out a bit that way (crock pots suck for white meat). But if you mix the sauce in after shredding, it doesn't matter. Baking solves the dry meat problem, but takes forever. Not good on a warm-ish day. I tried the pressure cooker on this last night and OH MY GOODNESS that was the best pork I have ever had. And, no separate pan for browning. LOVE IT. If you don't have a pressure cooker, you can probably get an old stovetop one at a thrift store. It would do the job just as well as the fancy electric kind.
So I know I violated the Taco Thursday rule by doing it on Monday, but it is worth it. Do it on a Tuesday. Like today. We are having leftovers, so it can officially be Taco Tuesday...
Monday, April 19, 2010
First post
I keep coming across recipes that are fabulous. And I keep coming across recipes that are NOT fabulous. And I keep searching and searching for more recipes that are fabulous. I keep reading on FB about recipes my friends have tried that sound fabulous. I want to try their fabulous recipes, but I never keep their posts. So, I decided to start a blog for me and all my foodie friends: a collection of fabulous recipes.
Everytime you make something fabulous, post your recipe here. On days when your fabulous food meter is running a little low, come here for dinner ideas. Who will make the first fabulous post?
Everytime you make something fabulous, post your recipe here. On days when your fabulous food meter is running a little low, come here for dinner ideas. Who will make the first fabulous post?
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