2 TBS olive or canola oil
1 large onion, cut in half, then thinly sliced
1 clove garlic, minced
1.5 good grade beef, cut into 1/4 inch slices, then 1/2 inch chunks, all fat removed (I usually grab a nice sirloin)
1 c. beef broth
1-8oz can tomato paste
1/4 tsp ginger
1/8 tsp star anise
1 bay leaf
1 TBS unbleached flour dissolved in 1/4 c. water
3/4 c. baby carrots, sliced
3 medium baking potatoes, peeled, cubed
3/4 c. petite green peas
3 TBS green curry paste
Heat olive oil in 4 qt. Dutch oven (or other large, heavy saucepan)over medium heat. Add onions & saute until they just become translucent. Add garlic, saute for one minute. Add beef & brown lightly.
Pour in beef broth, tomato paste and seasonings. Bring to boil, then reduce to a light simmer. Cook, covered, for 30-45 minutes, stirring occasionally.
Stir in flour roux until well combined. Add carrots and potatoes. Simmer, covered, for an additional 1/2 hour, or until vegetables are tender.
Stir in peas & curry paste. Simmer for 10 minutes more.
Serve with hot rice.
Sunday, February 8, 2009
Sunday, January 11, 2009
Easy Chocolate Fudge Sauce
2 TBS butter
1 c. whipping cream (or Half & Half)
1 tsp vanilla
12 oz. semi-sweet chocolate pieces
Place butter, cream & vanilla in small heavy saucepan & warm on medium heat until butter is melted. Stir in half the chocolate chips, stirring constantly until melted. Add remaining chocolate, continuing to stir until smooth & creamy. Add additional cream by tablespoon amount if necessary. (Careful, added cream may "pop" when it hits the hot sauce.)
Pour into serving bowl & allow to cool.
This is wonderful for dipping strawberries or drizzled over a brownie sundae. The sauce hardens if used over ice cream, but stays soft & smooth for dipping or topping.
1 c. whipping cream (or Half & Half)
1 tsp vanilla
12 oz. semi-sweet chocolate pieces
Place butter, cream & vanilla in small heavy saucepan & warm on medium heat until butter is melted. Stir in half the chocolate chips, stirring constantly until melted. Add remaining chocolate, continuing to stir until smooth & creamy. Add additional cream by tablespoon amount if necessary. (Careful, added cream may "pop" when it hits the hot sauce.)
Pour into serving bowl & allow to cool.
This is wonderful for dipping strawberries or drizzled over a brownie sundae. The sauce hardens if used over ice cream, but stays soft & smooth for dipping or topping.
Sunday, December 21, 2008
Cinnamon Rolls
This is one of those "no recipe" recipes. I don't have specific amounts because you just throw as you go!
1 recipe Sweet Yeast Dough (made with raisins if desired), divided into thirds
1 stick butter, melted (more if needed)
brown sugar
cinnamon
chopped walnuts (optional)
Generously grease several baking pans of your choice. (9 inch round for "plate" presentation, 9x13 or 8x8 for individual rolls)
On lightly floured surface, roll out 1/3 of dough into a large (12x24 or so) rectangle. (Have the longest part horizontal in front of you, the shorter side vertical.) The dough is very stretchy, so it will snap back a bit after rolling. You should end up with a thickness of about 1/4 inch.
Brush liberally with melted butter. Sprinkle a thin layer of brown sugar over the dough, leaving about 1/2 inch border. Sprinkle with cinnamon to cover. Add chopped nuts if desired, about 1/2 c.
To form the rolls, begin rolling by tucking about 1/4 inch towards the brown sugar mixture, starting in the middle & working your way to each end. Keep the roll tight, & continue to roll, tightening as you go. Press the seam tight when you finish the roll.
Using a sharp serrated knife, cut the roll into even pieces, about 1 inch in size. Place rolls in prepared pans. Give them room because they will almost double in size. (9 fit nicely in the smaller square pans, 12 in the 9x13, etc) Brush tops lightly with melted butter.
Repeat with remaining dough.
Cover with clean towel, place in warm spot & allow to rise again until nearly double, about 45 minutes.
Preheat oven to 375.
Remove towels & bake rolls for 12-16 minutes until tops are lightly brown & insides are no longer "doughy".
Cool in pans on wire rack for 10 minutes or so. Remove from pans; run a knife around the edges lightly to loosen, place a wire rack on top of the pan & flip. Immediately place another wire rack or serving plate on the bottom of rolls & flip back so they are right side up.
Glaze while still warm.
GLAZE:
2 c. powdered sugar
2 TBS milk*
1/2 tsp vanilla
Combine all ingredients in small bowl, stirring until smooth.
*substitute 2 TBS cold strong coffee if desired
1 recipe Sweet Yeast Dough (made with raisins if desired), divided into thirds
1 stick butter, melted (more if needed)
brown sugar
cinnamon
chopped walnuts (optional)
Generously grease several baking pans of your choice. (9 inch round for "plate" presentation, 9x13 or 8x8 for individual rolls)
On lightly floured surface, roll out 1/3 of dough into a large (12x24 or so) rectangle. (Have the longest part horizontal in front of you, the shorter side vertical.) The dough is very stretchy, so it will snap back a bit after rolling. You should end up with a thickness of about 1/4 inch.
Brush liberally with melted butter. Sprinkle a thin layer of brown sugar over the dough, leaving about 1/2 inch border. Sprinkle with cinnamon to cover. Add chopped nuts if desired, about 1/2 c.
To form the rolls, begin rolling by tucking about 1/4 inch towards the brown sugar mixture, starting in the middle & working your way to each end. Keep the roll tight, & continue to roll, tightening as you go. Press the seam tight when you finish the roll.
Using a sharp serrated knife, cut the roll into even pieces, about 1 inch in size. Place rolls in prepared pans. Give them room because they will almost double in size. (9 fit nicely in the smaller square pans, 12 in the 9x13, etc) Brush tops lightly with melted butter.
Repeat with remaining dough.
Cover with clean towel, place in warm spot & allow to rise again until nearly double, about 45 minutes.
Preheat oven to 375.
Remove towels & bake rolls for 12-16 minutes until tops are lightly brown & insides are no longer "doughy".
Cool in pans on wire rack for 10 minutes or so. Remove from pans; run a knife around the edges lightly to loosen, place a wire rack on top of the pan & flip. Immediately place another wire rack or serving plate on the bottom of rolls & flip back so they are right side up.
Glaze while still warm.
GLAZE:
2 c. powdered sugar
2 TBS milk*
1/2 tsp vanilla
Combine all ingredients in small bowl, stirring until smooth.
*substitute 2 TBS cold strong coffee if desired
Wednesday, December 10, 2008
Sweet Yeast Dough
1 c. butter, softened
1/2 c. sugar
3 eggs
1/2 tsp salt
5-5 1/2 c. unbleached flour
2 packages yeast
1 1/4 c. milk heated to 120
(1 c. raisins, optional)
Grease 3 large bowls & 3 pieces of plastic wrap.
Dissolve yeast in lukewarm milk. In large mixer bowl, cream butter & sugar until light. Add eggs 1 at a time (keep mixer running). Add salt. Gradually add 2 1/2 c. flour and milk, alternating dry & liquid. By hand stir in remaining flour. On well floured surface, knead dough until elastic, adding more flour if necessary, about 5 minutes. Divide dough into thirds; place into greased bowls & cover with plastic wrap. Place in warm place & let rise until doubled in size, about 1 hour.
At this point, you can use the dough to make cinnamon rolls, sweet rolls, breakfast loaves, etc.
(Recipe for Cinnamon Rolls to follow.)
1/2 c. sugar
3 eggs
1/2 tsp salt
5-5 1/2 c. unbleached flour
2 packages yeast
1 1/4 c. milk heated to 120
(1 c. raisins, optional)
Grease 3 large bowls & 3 pieces of plastic wrap.
Dissolve yeast in lukewarm milk. In large mixer bowl, cream butter & sugar until light. Add eggs 1 at a time (keep mixer running). Add salt. Gradually add 2 1/2 c. flour and milk, alternating dry & liquid. By hand stir in remaining flour. On well floured surface, knead dough until elastic, adding more flour if necessary, about 5 minutes. Divide dough into thirds; place into greased bowls & cover with plastic wrap. Place in warm place & let rise until doubled in size, about 1 hour.
At this point, you can use the dough to make cinnamon rolls, sweet rolls, breakfast loaves, etc.
(Recipe for Cinnamon Rolls to follow.)
Tuesday, December 9, 2008
Chocolate Butter Hearts
1 c. sugar
1 c. butter, softened
1 egg
2 TBS orange juice
1 TBS vanilla
2 1/2 c. unbleached flour
1 tsp baking powder
1 package semi-sweet chips.
In large mixer bowl, cream sugar & butter until light & fluffy. Add egg, orange juice & vanilla. Blend well. Gradually add flour & baking powder. Beat at low speed, scraping down sides often, until well mixed. Form dough into ball, wrap tightly with plastic wrap & chill for at least 2 hours.
Preheat oven to 400. Divide dough in half. On well floured surface, roll dough to 1/4 inch thickness. (Keep remaining dough refrigerated.) Cut with 1 1/2 - 2 inch heart shaped cookie cutter. Place hearts 1 inch apart on ungreased cookie sheet. Bake in center of oven 4-8 minutes until edges are very light golden. Do not overbake. Remove immediately to wire rack to cool completely.
Spread sheet of wax paper on cleen baking pan. In micro-proof bowl, melt 1/2 bag of chocolate chips. Holding heart gently by edges, dip bottom of cookie in chocolate to coat evenly. Allow excess to drip off & place on wax paper. Allow to set completely; to speed setting, place sheets in refrigerator.
Store tightly covered in refrigerator.
1 c. butter, softened
1 egg
2 TBS orange juice
1 TBS vanilla
2 1/2 c. unbleached flour
1 tsp baking powder
1 package semi-sweet chips.
In large mixer bowl, cream sugar & butter until light & fluffy. Add egg, orange juice & vanilla. Blend well. Gradually add flour & baking powder. Beat at low speed, scraping down sides often, until well mixed. Form dough into ball, wrap tightly with plastic wrap & chill for at least 2 hours.
Preheat oven to 400. Divide dough in half. On well floured surface, roll dough to 1/4 inch thickness. (Keep remaining dough refrigerated.) Cut with 1 1/2 - 2 inch heart shaped cookie cutter. Place hearts 1 inch apart on ungreased cookie sheet. Bake in center of oven 4-8 minutes until edges are very light golden. Do not overbake. Remove immediately to wire rack to cool completely.
Spread sheet of wax paper on cleen baking pan. In micro-proof bowl, melt 1/2 bag of chocolate chips. Holding heart gently by edges, dip bottom of cookie in chocolate to coat evenly. Allow excess to drip off & place on wax paper. Allow to set completely; to speed setting, place sheets in refrigerator.
Store tightly covered in refrigerator.
Sunday, December 7, 2008
Lemon Stars
COOKIES:
1 c. butter, softened
1 c. sugar
3 TBS milk
2 tsp grated lemon peel
1 egg
3 c. unbleached flour
1 1/2 tsp baking powder
GLAZE:
2 c. powdered sugar
3 TBS fresh lemon juice
1/4 c. yellow decorating sugar
In large mixing bowl, beat butter & sugar until light & fluffy. Add milk, lemon peel & egg; blend well. Gradually add flour & baking powder; mix well. Form into a ball & wrap tightly in plastic wrap; refrigerate 2 hours (at least).
Heat oven to 400. Divide dough ball into thirds. On lightly floured surface, roll out one third of dough to 1/8 inch thickness. Keep remaining dough in refrigerator. Using 2 inch star-shaped cookie cutter, cut out star cookies. Place 1 inch aoart on ungreased cookie sheet. Bake for 5-8 minutes until very light golden brown. Do not overbake. Remove to wire cooling rack immediately. Cool completely; repeat with remaining dough.
To assemble, stack pairs of star cookies with points alternating (to form double layer, 10 point cookies) on wire rack over wax paper.
To make glaze, combine powdered sugar & lemon juice; beat until smooth. Spoon small amount of glaze over each pair of stars, starting in center so it drips down the sides between the points. Allow excess to drip off. Let stand 3-5 minutes & sprinkle with decorator sugar. Allow to set completely before storing in tightly covered container.
1 c. butter, softened
1 c. sugar
3 TBS milk
2 tsp grated lemon peel
1 egg
3 c. unbleached flour
1 1/2 tsp baking powder
GLAZE:
2 c. powdered sugar
3 TBS fresh lemon juice
1/4 c. yellow decorating sugar
In large mixing bowl, beat butter & sugar until light & fluffy. Add milk, lemon peel & egg; blend well. Gradually add flour & baking powder; mix well. Form into a ball & wrap tightly in plastic wrap; refrigerate 2 hours (at least).
Heat oven to 400. Divide dough ball into thirds. On lightly floured surface, roll out one third of dough to 1/8 inch thickness. Keep remaining dough in refrigerator. Using 2 inch star-shaped cookie cutter, cut out star cookies. Place 1 inch aoart on ungreased cookie sheet. Bake for 5-8 minutes until very light golden brown. Do not overbake. Remove to wire cooling rack immediately. Cool completely; repeat with remaining dough.
To assemble, stack pairs of star cookies with points alternating (to form double layer, 10 point cookies) on wire rack over wax paper.
To make glaze, combine powdered sugar & lemon juice; beat until smooth. Spoon small amount of glaze over each pair of stars, starting in center so it drips down the sides between the points. Allow excess to drip off. Let stand 3-5 minutes & sprinkle with decorator sugar. Allow to set completely before storing in tightly covered container.
Thursday, December 4, 2008
English Toffee
3/4 c. pecans, chopped
1 c. butter
1 c. sugar
2 TBS water
1 tsp vanilla
8 oz good quality dark (bittersweet) chocolate
Preheat oven to 350. Place pecans on ungreased baking sheet & toast for 6-8 minutes or until fragrant.
Line a 9x9 square baking pan with heavy aluminum foil.
In a heavy saucepan, cook butter, sugar & water over medium heat until temperature reaches 305 (hard crack stage) stirring occasionally. Careful! Once temperature reaches 290, it will increase VERY quickly!
Immediately remove pan from heat and quickly stir in the vanilla. Pour into the foil shell. Tilt pan to distribute evenly. Toffee may not spread all the way into the corners. Do not attempt to smooth with spoon, it never works!
Cool at room temperature until hard, about 45 minutes.
Break chocolate into pieces & melt in microwave. Spread evenly over toffee base; sprinkle with toasted pecans, pressly lightly to set the nuts.
Allow to stand at room temperature for at least one hour, or until chocolate is firm.
Break into pieces; store at room temperature in tightly covered container.
1 c. butter
1 c. sugar
2 TBS water
1 tsp vanilla
8 oz good quality dark (bittersweet) chocolate
Preheat oven to 350. Place pecans on ungreased baking sheet & toast for 6-8 minutes or until fragrant.
Line a 9x9 square baking pan with heavy aluminum foil.
In a heavy saucepan, cook butter, sugar & water over medium heat until temperature reaches 305 (hard crack stage) stirring occasionally. Careful! Once temperature reaches 290, it will increase VERY quickly!
Immediately remove pan from heat and quickly stir in the vanilla. Pour into the foil shell. Tilt pan to distribute evenly. Toffee may not spread all the way into the corners. Do not attempt to smooth with spoon, it never works!
Cool at room temperature until hard, about 45 minutes.
Break chocolate into pieces & melt in microwave. Spread evenly over toffee base; sprinkle with toasted pecans, pressly lightly to set the nuts.
Allow to stand at room temperature for at least one hour, or until chocolate is firm.
Break into pieces; store at room temperature in tightly covered container.
Tuesday, December 2, 2008
Quick Fudge
1/2 c. butter
1/4 c. cocoa (Dutch process)
4 c. powdered sugar
1 tsp vanilla
1/2 c. low-fat evaporated milk (not condensed)
1 c. walnut, pecan or hazelnut pieces
Line square 8x8 pan with foil.
In medium micro-proof bowl, microwave butter on high until melted (1-2 minutes in mine). Add cocoa & stir with wooden spoon until smooth. Stir in powdered sugar & vanilla; blend well. Mixture will be very dry & crumbly.
Stir in evaporated milk. Microwave on high for 1 minute. Stir well. Microwave an additional minute, or until mixture is very hot.
Beat with wooden spoon until very smooth. Add nuts, stir to combine. Pour into prepared pan, smooth evenly. Cover; chill until firm. Lift foil from pan, separate edges of foil from fudge. Cut into squares.
Store in refrigerator in tightly covered container.
1/4 c. cocoa (Dutch process)
4 c. powdered sugar
1 tsp vanilla
1/2 c. low-fat evaporated milk (not condensed)
1 c. walnut, pecan or hazelnut pieces
Line square 8x8 pan with foil.
In medium micro-proof bowl, microwave butter on high until melted (1-2 minutes in mine). Add cocoa & stir with wooden spoon until smooth. Stir in powdered sugar & vanilla; blend well. Mixture will be very dry & crumbly.
Stir in evaporated milk. Microwave on high for 1 minute. Stir well. Microwave an additional minute, or until mixture is very hot.
Beat with wooden spoon until very smooth. Add nuts, stir to combine. Pour into prepared pan, smooth evenly. Cover; chill until firm. Lift foil from pan, separate edges of foil from fudge. Cut into squares.
Store in refrigerator in tightly covered container.
Chocolate Walnut Clusters
1/4 c. butter
1/2 c. sugar
1 egg
1 1/2 tsp vanilla
1 1/2 squares unsweetened baker's chocolate
1/2 c. unbleached flour
1/4 tsp baking powder
2 c. broken walnut pieces
Preheat oven to 350. Grease cookie sheet.
In large mixer bowl, cream butter; add sugar & beat until light. Beat in egg, vanilla & melted chocolate.
Blend in flour & baking powder. Add walnut pieces, stir to combine.
Drop by teaspoonfuls onto cookie sheet. Bake for 8-10 minutes. Allow to cool for a minute before removing to wire rack to col completely. Store in tightly covered container.
1/2 c. sugar
1 egg
1 1/2 tsp vanilla
1 1/2 squares unsweetened baker's chocolate
1/2 c. unbleached flour
1/4 tsp baking powder
2 c. broken walnut pieces
Preheat oven to 350. Grease cookie sheet.
In large mixer bowl, cream butter; add sugar & beat until light. Beat in egg, vanilla & melted chocolate.
Blend in flour & baking powder. Add walnut pieces, stir to combine.
Drop by teaspoonfuls onto cookie sheet. Bake for 8-10 minutes. Allow to cool for a minute before removing to wire rack to col completely. Store in tightly covered container.
Chocolate Snowdrops
2 c. unbleached flour
2 c. sugar
1/2 c. cocoa (Dutch process)
3 eggs
2 tsp vanilla
1/2 c. canola oil
powdered sugar for rolling
Preheat oven to 350.
In large bowl, mix all dry ingredients together by hand until well blended. Form a well in the center. Add eggs, vanilla & oil. Mix together by hand until blended into a "brownie" consistency.
Scoop teaspoon-size amount & form into ball. Roll in powdered sugar until well coated. Place on ungreased cookie pan. Bake for 8 minutes. Do not overcook. Allow to cool on pan for 2 minutes. Remove to rack to cool completely.
Store in tightly covered container.
2 c. sugar
1/2 c. cocoa (Dutch process)
3 eggs
2 tsp vanilla
1/2 c. canola oil
powdered sugar for rolling
Preheat oven to 350.
In large bowl, mix all dry ingredients together by hand until well blended. Form a well in the center. Add eggs, vanilla & oil. Mix together by hand until blended into a "brownie" consistency.
Scoop teaspoon-size amount & form into ball. Roll in powdered sugar until well coated. Place on ungreased cookie pan. Bake for 8 minutes. Do not overcook. Allow to cool on pan for 2 minutes. Remove to rack to cool completely.
Store in tightly covered container.
Nutmeg Logs (Eggnog Cookies)
3/4 c. sugar
1 c. butter, softened
2 tsp. vanilla
2 tsp. rum (or rum extract)
1 egg
3 c. unbleached flour
1 tsp. fresh ground nutmeg
Frosting:
2 c. powdered sugar
3 TBS butter, softened
3/4 tsp rum (or rum extract)
1/4 tsp vanilla
2-3 TBS milk
fresh ground nutmeg to sprinkle
In large mixer bowl, beat sugar & butter until light. Add vanilla, rum & egg; beat until light. Gradually stir in flour & nutmeg; mix well. Form into ball, wrap tightly with plastic wrap & refrigerate 45 minutes.
Preheat oven to 350. Divide dough into 6 equal pieces. On lightly floured surface, shape each piece into a long rope, 1/2 inch around. Cut into 3 inch "logs"; place on ungreased cookie sheet. Bake for 12-14 minutes until very light brown. Immediately remove to wire rack to cool completely.
In small bowl, combine all frosting ingredients; beat until smooth. Spread on top of each cookie log. Draw tines of fork along length of frosting to resemble bark. Sprinkle with nutmeg. Allow frosting to set. Store tightly covered in refrigerator.
1 c. butter, softened
2 tsp. vanilla
2 tsp. rum (or rum extract)
1 egg
3 c. unbleached flour
1 tsp. fresh ground nutmeg
Frosting:
2 c. powdered sugar
3 TBS butter, softened
3/4 tsp rum (or rum extract)
1/4 tsp vanilla
2-3 TBS milk
fresh ground nutmeg to sprinkle
In large mixer bowl, beat sugar & butter until light. Add vanilla, rum & egg; beat until light. Gradually stir in flour & nutmeg; mix well. Form into ball, wrap tightly with plastic wrap & refrigerate 45 minutes.
Preheat oven to 350. Divide dough into 6 equal pieces. On lightly floured surface, shape each piece into a long rope, 1/2 inch around. Cut into 3 inch "logs"; place on ungreased cookie sheet. Bake for 12-14 minutes until very light brown. Immediately remove to wire rack to cool completely.
In small bowl, combine all frosting ingredients; beat until smooth. Spread on top of each cookie log. Draw tines of fork along length of frosting to resemble bark. Sprinkle with nutmeg. Allow frosting to set. Store tightly covered in refrigerator.
Rum Balls
1 c. crushed vanilla wafers (Nilla Vanilla)
1 c. finely chopped nuts (pecans or walnuts)
1 c. powdered sugar
2 TBS cocoa (Dutch process)
1/4 c. rum*
1 1/2 TBS light corn syrup
powdered sugar for rolling
In large mixer bowl, combine vanilla wafer crumbs, nuts, powdered sugar & cocoa. Blend in rum & corn syrup; mix on medium speed for 2 minutes.
Shape into 1 inch balls; roll in powdered sugar to cover. Store tightly covered in refrigerator.
*substitute spiced rum if desired
1 c. finely chopped nuts (pecans or walnuts)
1 c. powdered sugar
2 TBS cocoa (Dutch process)
1/4 c. rum*
1 1/2 TBS light corn syrup
powdered sugar for rolling
In large mixer bowl, combine vanilla wafer crumbs, nuts, powdered sugar & cocoa. Blend in rum & corn syrup; mix on medium speed for 2 minutes.
Shape into 1 inch balls; roll in powdered sugar to cover. Store tightly covered in refrigerator.
*substitute spiced rum if desired
Toffee Squares
1 c. butter
1 c. firmly packed light brown sugar
1 egg yolk
1 tsp. vanilla
2 c. unbleached flour
1 c. semi-sweet chocolate chips
1/2 cup small walnut pieces
Preheat oven to 350. Grease jelly roll pan (10x15x1).
In large mixer bowl, cream butter; add sugar gradually & beat until light. Blend in egg yolk & vanilla. Add flour & bend until combined.
Spread dough evenly into pan.
Bake for 18-20 minutes until edges just begin to brown. Do not overbake. Remove from oven to wire rack & sprinkle immediately with chocolate chips, allow to melt & spread evenly over cookie base. Sprinkle with nuts; press into lightly chocolate.
Cool.
Cut into squares. Store tightly covered in refrigerator.
1 c. firmly packed light brown sugar
1 egg yolk
1 tsp. vanilla
2 c. unbleached flour
1 c. semi-sweet chocolate chips
1/2 cup small walnut pieces
Preheat oven to 350. Grease jelly roll pan (10x15x1).
In large mixer bowl, cream butter; add sugar gradually & beat until light. Blend in egg yolk & vanilla. Add flour & bend until combined.
Spread dough evenly into pan.
Bake for 18-20 minutes until edges just begin to brown. Do not overbake. Remove from oven to wire rack & sprinkle immediately with chocolate chips, allow to melt & spread evenly over cookie base. Sprinkle with nuts; press into lightly chocolate.
Cool.
Cut into squares. Store tightly covered in refrigerator.
Saturday, November 15, 2008
Garlic Ginger Bok Choy
3/4 lb bok choy
1 piece ginger (1 inch), peeled & sliced into very thin matchsticks
1 clove garlic, minced
1 tablespoon vegetable oil
1/4 c. organic chicken broth
1 teaspoon Mirin (rice wine)
1 teaspoon soy sauce
1/2 teaspoon cornstarch
Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from bottom of bok choy, then cut into quarters. Wash bok choy in several changes of cold water and dry in a colander or salad spinner.
Whisk together chicken broth, Mirin, soy sauce and cornstarch in a small bowl until cornstarch is dissolved.
Heat wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour oil into pan, then swirl oil, tilting to coat sides. Add ginger & garlic stir-fry 15 seconds. Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes. Stir broth mixture, then pour into pan and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute.
Remove from heat & place evenly in serving bowl; do not "mound" to avoid overcooking.
1 piece ginger (1 inch), peeled & sliced into very thin matchsticks
1 clove garlic, minced
1 tablespoon vegetable oil
1/4 c. organic chicken broth
1 teaspoon Mirin (rice wine)
1 teaspoon soy sauce
1/2 teaspoon cornstarch
Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from bottom of bok choy, then cut into quarters. Wash bok choy in several changes of cold water and dry in a colander or salad spinner.
Whisk together chicken broth, Mirin, soy sauce and cornstarch in a small bowl until cornstarch is dissolved.
Heat wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour oil into pan, then swirl oil, tilting to coat sides. Add ginger & garlic stir-fry 15 seconds. Add bok choy and stir-fry until leaves are bright green and just limp, 1 to 2 minutes. Stir broth mixture, then pour into pan and stir-fry until vegetables are crisp-tender and sauce is slightly thickened, about 1 minute.
Remove from heat & place evenly in serving bowl; do not "mound" to avoid overcooking.
Ginger Lemongrass Pork Tenderloin
1 whole pork tenderloin, .85-1 lb.
Marinade:
1 1/2 c. pineapple orange juice
4 green onions, sliced
2 TBS fresh ginger, minced
1 TBS fresh lemongrass, outside removed, chopped
2 TBS fresh cilantro
1/2 tsp dried crushed red pepper
1 TBS turbinado sugar ("Sugar in the Raw")
1 tsp low sodium soy sauce
Place pork tenderloin in medium, non-metal bowl.
Combine all marinade ingredients in bowl of small food processor or blender. Puree until uniform consistency.
Set aside 1/4 of marinade & refrigerate until needed. Spoon remaining marinade evenly over pork, turning to coat. Cover with plastic wrap; refrigerate for 2-8 hours.
Preheat oven to 350. Remove pork from marinade, place on roasting rack in foil lined pan. Cook for 1 hour. Remove pork from oven & let set 2 minutes.
Slice into 8-10 pieces; arrange on serving dish. Spoon reserved marinade over tenderloin pieces.
Serve with Jasmine rice.
Marinade:
1 1/2 c. pineapple orange juice
4 green onions, sliced
2 TBS fresh ginger, minced
1 TBS fresh lemongrass, outside removed, chopped
2 TBS fresh cilantro
1/2 tsp dried crushed red pepper
1 TBS turbinado sugar ("Sugar in the Raw")
1 tsp low sodium soy sauce
Place pork tenderloin in medium, non-metal bowl.
Combine all marinade ingredients in bowl of small food processor or blender. Puree until uniform consistency.
Set aside 1/4 of marinade & refrigerate until needed. Spoon remaining marinade evenly over pork, turning to coat. Cover with plastic wrap; refrigerate for 2-8 hours.
Preheat oven to 350. Remove pork from marinade, place on roasting rack in foil lined pan. Cook for 1 hour. Remove pork from oven & let set 2 minutes.
Slice into 8-10 pieces; arrange on serving dish. Spoon reserved marinade over tenderloin pieces.
Serve with Jasmine rice.
Saturday, November 8, 2008
Florentine Tomato Soup
2 TBS olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 c. diced baby carrots
1 stalk celery, diced
1 small zucchini, diced
4 c. organic chicken broth, warm (or substitute vegetable broth)
1 can petite diced tomatoes, with liquid
1-8 oz. can tomato sauce
1-6 oz can tomato paste
1/2 tsp oregano
1/2 tsp marjoram
1 tsp parsley flakes
1/2 - 1 tsp crushed red pepper
3/4 c. small shell pasta
1 tsp fresh basil, chopped
1 c. fresh baby spinach, chopped
fresh grated Parmesan/Romano blend
Heat olive oil in 4 qt. saucepan. Add onion, garlic, carrots & celery and saute until onions start to become translucent. Add zucchini & saute 2 minutes more.
Pour in broth; add tomatoes, sauce & paste. Stir well to combine. Add seasonings. Bring to a boil. Cover, reduce heat & simmer for 20 minutes, stirring occasionally.
Add pasta, stir well, and return soup to a simmer for 10 minutes, stirring often.
Add basil & spinach & simmer for an additional 5 minutes.
Serve with grated cheese blend & a crusty baguette.
1 medium onion, chopped
3 cloves garlic, minced
1 c. diced baby carrots
1 stalk celery, diced
1 small zucchini, diced
4 c. organic chicken broth, warm (or substitute vegetable broth)
1 can petite diced tomatoes, with liquid
1-8 oz. can tomato sauce
1-6 oz can tomato paste
1/2 tsp oregano
1/2 tsp marjoram
1 tsp parsley flakes
1/2 - 1 tsp crushed red pepper
3/4 c. small shell pasta
1 tsp fresh basil, chopped
1 c. fresh baby spinach, chopped
fresh grated Parmesan/Romano blend
Heat olive oil in 4 qt. saucepan. Add onion, garlic, carrots & celery and saute until onions start to become translucent. Add zucchini & saute 2 minutes more.
Pour in broth; add tomatoes, sauce & paste. Stir well to combine. Add seasonings. Bring to a boil. Cover, reduce heat & simmer for 20 minutes, stirring occasionally.
Add pasta, stir well, and return soup to a simmer for 10 minutes, stirring often.
Add basil & spinach & simmer for an additional 5 minutes.
Serve with grated cheese blend & a crusty baguette.
Sunday, November 2, 2008
Spiced Cafe Mocha Cookies
1 c. butter (2 sticks), softened
1 c. sugar
1 egg
1 tsp. vanilla
1/2 c. espresso (or other very strong coffee), cooled
4 c. unbleached flour
1/2 c. unsweetened cocoa
1 & 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ground cloves
Glaze:
2 TBS butter, melted
3 c. powdered sugar
2 TBS unsweetened cocoa
1 tsp. vanilla
1/3 c. espresso (or other strong coffee), cooled
Preheat oven to 375.
In large mixing bowl, cream butter & sugar on medium speed. Add egg & vanilla; mix well.
In separate bowl, mix all dry ingredients; blend well.
Add dry ingredients & cooled coffee to butter mixture in alternating batches, starting and ending with dry ingredients.
Using spring action scoop, mound 1/2 inch rounds on cookie sheet 2 inches apart. Bake for 10 minutes. Remove to wire rack to cool completely.
Mix all glaze ingredients in small bowl. Dip cooled cookies in glaze (leave bottom unglazed) & allow to dry completely on wired rack.
Store in tightly sealed container.
1 c. sugar
1 egg
1 tsp. vanilla
1/2 c. espresso (or other very strong coffee), cooled
4 c. unbleached flour
1/2 c. unsweetened cocoa
1 & 1/2 tsp. baking powder
3/4 tsp. cinnamon
1/2 tsp. ground cloves
Glaze:
2 TBS butter, melted
3 c. powdered sugar
2 TBS unsweetened cocoa
1 tsp. vanilla
1/3 c. espresso (or other strong coffee), cooled
Preheat oven to 375.
In large mixing bowl, cream butter & sugar on medium speed. Add egg & vanilla; mix well.
In separate bowl, mix all dry ingredients; blend well.
Add dry ingredients & cooled coffee to butter mixture in alternating batches, starting and ending with dry ingredients.
Using spring action scoop, mound 1/2 inch rounds on cookie sheet 2 inches apart. Bake for 10 minutes. Remove to wire rack to cool completely.
Mix all glaze ingredients in small bowl. Dip cooled cookies in glaze (leave bottom unglazed) & allow to dry completely on wired rack.
Store in tightly sealed container.
Saturday, November 1, 2008
Pineapple Jasmine Rice
2 TBS sesame or other light oil
2 green onions, minced
1 clove garlic, minced
1 tsp fresh ginger, minced
1 c. fresh pineapple, diced
2 c. jasmine rice
3 & 1/4 c. water
Heat oil in large saucepan; add green onions, garlic & ginger. Saute 2-3 minutes. Add the pineapple & saute for 1 minute more.
Add the rice & pour in water, stir to combine.
Bring to a boil over medium high heat. Stir once, cover. Reduce heat to simmer; simmer for 16 minutes or until all liquid is absorbed.
Remove from heat, stir. Let sit for 3-5 minutes before serving.
2 green onions, minced
1 clove garlic, minced
1 tsp fresh ginger, minced
1 c. fresh pineapple, diced
2 c. jasmine rice
3 & 1/4 c. water
Heat oil in large saucepan; add green onions, garlic & ginger. Saute 2-3 minutes. Add the pineapple & saute for 1 minute more.
Add the rice & pour in water, stir to combine.
Bring to a boil over medium high heat. Stir once, cover. Reduce heat to simmer; simmer for 16 minutes or until all liquid is absorbed.
Remove from heat, stir. Let sit for 3-5 minutes before serving.
Asian Glazed "Spare" Ribs
1.35 - 1.5 lbs boneless country-style pork ribs, cut in half*
Marinade:
1 c. pineapple juice
3 slices fresh ginger or 1 tsp ginger powder
1 clove garlic, minced
1 tsp. whole peppercorns
Glaze:
1/4 c. pineapple juice
1/2 c. Hoison sauce
2 TBS rice vinegar
1 TBS Mirin (sweetened sake)
1 TSB reduced sodium soy sauce
1 TBS sesame oil, or other light oil
1/2 tsp fresh ginger or 1 tsp ginger powder
2 cloves garlic, minced
In large non-metal bowl, combine all marinade ingredients. Add rib pieces, turning to coat. Cover tightly with plastic wrap & refrigerate for at least 2 hours, up to 8. The longer you marinate, the more tender the pork will be.
Preheat oven to 350. Line 9x13 glass pan with foil. Remove the pork from the marinade & arrange rib pieces in pan so that they are not touching. Bake for 40 minutes. Discard the marinade.
Meanwhile, combine remaining ingredients to make glaze.
Remove ribs from pan, drain juices & remove foil. Place rib pieces back into pan & pour glaze over to cover.
Bake an additional 30-40 minutes or until ribs are tender; basting occasionally with glaze.
Serve with Pineapple Jasmine Rice or Wild Rice/Basmati Rice Pilaf.
*For appetizer portions, cut ribs into "riblet" size portions. Reduce cooking time to 30 minutes for first bake, 25-35 minutes for glazing bake.
Marinade:
1 c. pineapple juice
3 slices fresh ginger or 1 tsp ginger powder
1 clove garlic, minced
1 tsp. whole peppercorns
Glaze:
1/4 c. pineapple juice
1/2 c. Hoison sauce
2 TBS rice vinegar
1 TBS Mirin (sweetened sake)
1 TSB reduced sodium soy sauce
1 TBS sesame oil, or other light oil
1/2 tsp fresh ginger or 1 tsp ginger powder
2 cloves garlic, minced
In large non-metal bowl, combine all marinade ingredients. Add rib pieces, turning to coat. Cover tightly with plastic wrap & refrigerate for at least 2 hours, up to 8. The longer you marinate, the more tender the pork will be.
Preheat oven to 350. Line 9x13 glass pan with foil. Remove the pork from the marinade & arrange rib pieces in pan so that they are not touching. Bake for 40 minutes. Discard the marinade.
Meanwhile, combine remaining ingredients to make glaze.
Remove ribs from pan, drain juices & remove foil. Place rib pieces back into pan & pour glaze over to cover.
Bake an additional 30-40 minutes or until ribs are tender; basting occasionally with glaze.
Serve with Pineapple Jasmine Rice or Wild Rice/Basmati Rice Pilaf.
*For appetizer portions, cut ribs into "riblet" size portions. Reduce cooking time to 30 minutes for first bake, 25-35 minutes for glazing bake.
Sunday, October 26, 2008
Butternut Squash Soup
2 medium butternut squash (about 4 lbs), halved & seeded
2 TBS butter, melted
ground nutmeg
salt
fresh ground pepper
1 medium onion, diced into very small pieces
2 TBS butter
1/2 tsp ground pepper
1/2 tsp ground ginger
4 c. warm organic chicken broth (substitute vegetable broth if desired)
1 c. Half & Half (you may substitute milk in a pinch)
1 sprig fresh rosemary
Preheat oven to 350. Line baking sheet with foil. Brush each half of squash with butter, sprinkle generously with nutmeg, salt & pepper, & place cut side down on foil. Bake for 1 hour.
Scoop out the inside of squash carefully (pick off any rind still attached) & place in large bowl of food processor. Puree until smooth, adding a small amount of water if necessary.
In medium stockpot, melt 2 TBS butter & saute onion until it just becomes translucent. Add squash puree, pepper & ginger; cook over low heat, stirring constantly, until heated through. Blend in broth, stirring until smooth. Allow to come to a simmer, then reduce heat to low & cook, covered, for 20 minutes, stirring often.
Meanwhile, combine Half & Half and rosemary in a small saucepan & heat on low until skin just starts to form. Remove from heat, take out rosemary & stir Half & Half quickly into soup mixture. Heat an additional 5 minutes, stirring often, to combine flavors.
If very smooth soup is desired, return soup to food processor in small batches & re-blend.
2 TBS butter, melted
ground nutmeg
salt
fresh ground pepper
1 medium onion, diced into very small pieces
2 TBS butter
1/2 tsp ground pepper
1/2 tsp ground ginger
4 c. warm organic chicken broth (substitute vegetable broth if desired)
1 c. Half & Half (you may substitute milk in a pinch)
1 sprig fresh rosemary
Preheat oven to 350. Line baking sheet with foil. Brush each half of squash with butter, sprinkle generously with nutmeg, salt & pepper, & place cut side down on foil. Bake for 1 hour.
Scoop out the inside of squash carefully (pick off any rind still attached) & place in large bowl of food processor. Puree until smooth, adding a small amount of water if necessary.
In medium stockpot, melt 2 TBS butter & saute onion until it just becomes translucent. Add squash puree, pepper & ginger; cook over low heat, stirring constantly, until heated through. Blend in broth, stirring until smooth. Allow to come to a simmer, then reduce heat to low & cook, covered, for 20 minutes, stirring often.
Meanwhile, combine Half & Half and rosemary in a small saucepan & heat on low until skin just starts to form. Remove from heat, take out rosemary & stir Half & Half quickly into soup mixture. Heat an additional 5 minutes, stirring often, to combine flavors.
If very smooth soup is desired, return soup to food processor in small batches & re-blend.
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