2 boneless, skinless chicken breasts (1 - 1.25 lbs), sliced into "fajita" size strips (bite size)*
olive oil
3 green onions, chopped
1 clove garlic, minced
1 red pepper, sliced into thin strips
1 c. baby carrots, sliced into thin strips
1 small yellow "gooseneck" summer squash, sliced into thin rounds, then half moons
1 small zucchini, sliced into thin rounds, then half moons
1 & 1/4 c. organic chicken broth, warm (or water with soup base)
1/4 c. Mirin (sweetened Japanese rice wine for cooking) or Sauvignon Blanc**
1 TBS cornstarch
juice of 1 lemon
1 - 16 oz. package Capellini (Angel Hair) pasta - cooked to package instructions
Heat 2 TBS olive oil in large skillet on medium high. When hot, add chicken & cook until no longer pink.
Add all vegetables & stir fry until crisp tender.
Mix chicken broth & Mirin, blend in cornstarch. Mix until smooth. Add to chicken/vegetable mixture along with the juice of one lemon. Stir gently, but thoroughly, until sauce thickens.
Serve immediately over warm pasta.
*I have substituted 1 c. of small cooked shrimp for the chicken with excellent results!
**If you don't have Mirin or wine, just increase the amount of broth. This changes the taste a little, but won't get you in trouble with the Dorm police!
Saturday, August 30, 2008
Lime Cilantro Rice
1 & 1/2 c. brown* rice
3 & 1/2 c. water
1 tsp. good vegetable or chicken soup base/bouillon
1 clove garlic, minced
1 small lime, cut in half
1/8 - 1/4 cup fresh cilantro, chopped
In large saucepan, combine rice & water. Heat over medium high to boiling. Quickly stir in soup base. Cover & reduce heat to simmer. Cook 35 - 45 minutes, until all liquid is just absorbed.
Fluff rice with fork. Squeeze lime juice over rice, add cilantro to taste. Stir well to combine. Let stand at least 5 minutes.
*You can substitute long grain white, basmati or jasmine rice. Adjust liquid & cooking time according to package directions.
3 & 1/2 c. water
1 tsp. good vegetable or chicken soup base/bouillon
1 clove garlic, minced
1 small lime, cut in half
1/8 - 1/4 cup fresh cilantro, chopped
In large saucepan, combine rice & water. Heat over medium high to boiling. Quickly stir in soup base. Cover & reduce heat to simmer. Cook 35 - 45 minutes, until all liquid is just absorbed.
Fluff rice with fork. Squeeze lime juice over rice, add cilantro to taste. Stir well to combine. Let stand at least 5 minutes.
*You can substitute long grain white, basmati or jasmine rice. Adjust liquid & cooking time according to package directions.
Sunday, August 24, 2008
Peanut Butter Cookies
1 c. butter, softened
1 c. light brown sugar
1 c. granulated sugar
2 eggs, well beaten
1 c. peanut butter
1 tsp. vanilla
1 tsp. baking soda
1 & 1/2 c. flour
Preheat oven to 375.
Cream butter and sugars until light. Add eggs, peanut butter & vanilla. Blend until smooth. Add flour & baking soda. Mix well.
Scoop spoonful of dough, roll with hands into ball. Place on non-stick cookie sheet. Press with fork to flatten. Bake for 9 - 10 minutes until light golden. Loosen gently while hot & carefully place on rack to cool.
1 c. light brown sugar
1 c. granulated sugar
2 eggs, well beaten
1 c. peanut butter
1 tsp. vanilla
1 tsp. baking soda
1 & 1/2 c. flour
Preheat oven to 375.
Cream butter and sugars until light. Add eggs, peanut butter & vanilla. Blend until smooth. Add flour & baking soda. Mix well.
Scoop spoonful of dough, roll with hands into ball. Place on non-stick cookie sheet. Press with fork to flatten. Bake for 9 - 10 minutes until light golden. Loosen gently while hot & carefully place on rack to cool.
Oatmeal Cookies (Versatile)
1 & 1/2 c. light brown sugar
1/2 c. granulated sugar
1 c. butter (2 sticks), softened
2 eggs
2 tsp. vanilla
2 TBS. milk
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
2 c. quick oatmeal
In large mixer, cream sugars & butter until light.
In small bowl, beat eggs with fork. Stir in vanilla & milk until smooth. Add to sugar/butter mix and beat until smooth.
Add flour, baking soda and baking powder; beat on medium until smooth. Stir in oatmeal until well blended.
Plunk onto plastic wrap & wrap, wrap tightly & refrigerate at least one hour.
Preheat oven to 350. Drop rounded spoonfuls of cookie dough onto non-stick cookie sheet. Bake 11 minutes, until light brown. allow to cool on pan for one minute. Remove to wire rack to cool completely.
Optional: Add a bag of butterscotch chips with oatmeal for Oatmeal Scotchies! Or add 1 c. raisins with oatmeal & 1 tsp. cinnamon with dry ingredients for great Oatmeal Raisin cookies!
1/2 c. granulated sugar
1 c. butter (2 sticks), softened
2 eggs
2 tsp. vanilla
2 TBS. milk
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
2 c. quick oatmeal
In large mixer, cream sugars & butter until light.
In small bowl, beat eggs with fork. Stir in vanilla & milk until smooth. Add to sugar/butter mix and beat until smooth.
Add flour, baking soda and baking powder; beat on medium until smooth. Stir in oatmeal until well blended.
Plunk onto plastic wrap & wrap, wrap tightly & refrigerate at least one hour.
Preheat oven to 350. Drop rounded spoonfuls of cookie dough onto non-stick cookie sheet. Bake 11 minutes, until light brown. allow to cool on pan for one minute. Remove to wire rack to cool completely.
Optional: Add a bag of butterscotch chips with oatmeal for Oatmeal Scotchies! Or add 1 c. raisins with oatmeal & 1 tsp. cinnamon with dry ingredients for great Oatmeal Raisin cookies!
Chocolate Chip Cookies (Jackpot Cookies)
1 c. butter, softened
1 c. granulated sugar
1 c. light brown sugar
2 eggs
2 tsp. vanilla
2 & 1/2 c. unbleached flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 c. uncooked oatmeal
12 oz. chocolate chips
In small bowl, combine flour, baking powder, baking soda and cinnamon; blend well.
Cream butter in large mixing bowl at medium speed. Add sugars slowly, beating until creamy. Add eggs & vanilla; beat well.
Add dry ingredients in three batches, blending well each time.
Stir in oatmeal & chocolate chips.
Plop mixture onto plastic wrap & wrap up tightly. Refrigerate at least 1.5 hours, or up to 5 hours. This is important in order for cookies to be their best!!!!
Preheat oven to 350.
Drop cookie dough by rounded spoonfuls onto non-stick cookie pan about 2 inches apart. (I use a spring action melon baller to get a consistent size & shape.) Bake for 12-14 minutes, until light golden. Remove to rack to cool.
Store tightly covered. The cookies freeze well too.
1 c. granulated sugar
1 c. light brown sugar
2 eggs
2 tsp. vanilla
2 & 1/2 c. unbleached flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
2 c. uncooked oatmeal
12 oz. chocolate chips
In small bowl, combine flour, baking powder, baking soda and cinnamon; blend well.
Cream butter in large mixing bowl at medium speed. Add sugars slowly, beating until creamy. Add eggs & vanilla; beat well.
Add dry ingredients in three batches, blending well each time.
Stir in oatmeal & chocolate chips.
Plop mixture onto plastic wrap & wrap up tightly. Refrigerate at least 1.5 hours, or up to 5 hours. This is important in order for cookies to be their best!!!!
Preheat oven to 350.
Drop cookie dough by rounded spoonfuls onto non-stick cookie pan about 2 inches apart. (I use a spring action melon baller to get a consistent size & shape.) Bake for 12-14 minutes, until light golden. Remove to rack to cool.
Store tightly covered. The cookies freeze well too.
Saturday, August 23, 2008
Chicken Enchiladas
2 c. cooked chicken, shredded or cubed
oregano
crushed red pepper
5 green onions, chopped
2 c. shredded cheddar + 1 - 2 c. more for topping
1 large can good enchilada sauce (mild to hot, your choice)
tortillas
Preheat oven to 350.
In large bowl, combine chicken, 1/2 tsp. oregano, a dash of crushed red pepper (or more to taste), green onions & cheese.
In tortilla size skillet, pour in about 1 c. of the enchi sauce & about 1/4 c. water to thin. Heat over medium until it just reaches a simmer. Using tongs or fork, gently set a tortilla in the sauce, pushing down to coat well. Flip tortilla to coat completely. Remove to a dinner plate, repeat with 3 more tortillas, stacking one on top of the other.
Working quickly, scoop 1/4 - 1/2 c. chicken mixture onto center of tortilla. Roll up gently, & place in 9x13 Corningware. Repeat with remaining sauced tortillas, gently packing the enchis together.
Repeat with 4 more tortillas, creating a single layer of enchiladas lengthwise in the Corning.
Repeat with additional tortillas until all chicken mixture is used up, usually 10 - 12 enchis depending on how "hearty" you make them. Place some enchis on the side to fill in the spaces.
Spoon remaining sauce from can over the enchis in the Corning, covering well. The tortillas should be coated, but not "swimming" in sauce. Sprinkle with remaining cheese, using as much as you would like. I prefer about 1 c. over the top, but you may like them cheesier.
Bake uncovered for 20 minutes, allowing cheese to melt.
Remove from oven & let sit about 5 minutes.
Dish out carefully with spatula.
Serve with Mexican Rice & Smashed Beans.
oregano
crushed red pepper
5 green onions, chopped
2 c. shredded cheddar + 1 - 2 c. more for topping
1 large can good enchilada sauce (mild to hot, your choice)
tortillas
Preheat oven to 350.
In large bowl, combine chicken, 1/2 tsp. oregano, a dash of crushed red pepper (or more to taste), green onions & cheese.
In tortilla size skillet, pour in about 1 c. of the enchi sauce & about 1/4 c. water to thin. Heat over medium until it just reaches a simmer. Using tongs or fork, gently set a tortilla in the sauce, pushing down to coat well. Flip tortilla to coat completely. Remove to a dinner plate, repeat with 3 more tortillas, stacking one on top of the other.
Working quickly, scoop 1/4 - 1/2 c. chicken mixture onto center of tortilla. Roll up gently, & place in 9x13 Corningware. Repeat with remaining sauced tortillas, gently packing the enchis together.
Repeat with 4 more tortillas, creating a single layer of enchiladas lengthwise in the Corning.
Repeat with additional tortillas until all chicken mixture is used up, usually 10 - 12 enchis depending on how "hearty" you make them. Place some enchis on the side to fill in the spaces.
Spoon remaining sauce from can over the enchis in the Corning, covering well. The tortillas should be coated, but not "swimming" in sauce. Sprinkle with remaining cheese, using as much as you would like. I prefer about 1 c. over the top, but you may like them cheesier.
Bake uncovered for 20 minutes, allowing cheese to melt.
Remove from oven & let sit about 5 minutes.
Dish out carefully with spatula.
Serve with Mexican Rice & Smashed Beans.
Herbed Buttermilk Stroganoff
1.25 - 1.5 lb. lean beef, cut into thin strips (I use sirloin or top round)
olive oil
1 onion, quartered & cut into thin slices
1 & 1/2 c. organic beef broth (or water & good soup base), warmed
1 tsp. thyme
fresh ground pepper
1 - 8 oz. can tomato sauce
1 c. 1% milk
1 TBS white vinegar
3 TBS flour
Heat oil in large skillet over medium. Add beef & brown. When no longer pink, add onions & cook 4 minutes more, stirring often.
Combine broth, thyme, pepper & tomato sauce. Pour over beef; stir well to combine; bring to simmer. Cover & simmer for at least 1.5 hours.
In measuring cup, combine milk & vinegar & let sit for 5 minutes. Whisk in flour, making sure to smush out all lumps.
Bring beef mixture just to boil & pour in milk mixture, stir well. Heat sauce through until thick & bubbly, stirring constantly. Reduce heat & simmer for 5 additional minutes.
Serve over hot egg noodles.*
*Cook 2/3 package wide egg noodles according to package directions.
olive oil
1 onion, quartered & cut into thin slices
1 & 1/2 c. organic beef broth (or water & good soup base), warmed
1 tsp. thyme
fresh ground pepper
1 - 8 oz. can tomato sauce
1 c. 1% milk
1 TBS white vinegar
3 TBS flour
Heat oil in large skillet over medium. Add beef & brown. When no longer pink, add onions & cook 4 minutes more, stirring often.
Combine broth, thyme, pepper & tomato sauce. Pour over beef; stir well to combine; bring to simmer. Cover & simmer for at least 1.5 hours.
In measuring cup, combine milk & vinegar & let sit for 5 minutes. Whisk in flour, making sure to smush out all lumps.
Bring beef mixture just to boil & pour in milk mixture, stir well. Heat sauce through until thick & bubbly, stirring constantly. Reduce heat & simmer for 5 additional minutes.
Serve over hot egg noodles.*
*Cook 2/3 package wide egg noodles according to package directions.
Lemon Bread
2 c. unbleached flour
1 & 1/2 tsp. baking powder
1 & 1/2 c. sugar
3/4 c. canola oil
3 large eggs
3 TBS fresh grated lemon peel
3/4 c. toasted hazelnuts, finely ground
3/4 c. 1 % milk
1/2 c. fresh lemon juice
1/4 c. sugar
Preheat oven to 350. Butter & flour 2 large loaf pans, or 5 small ones.
In small bowl, combine flour & baking powder.
In large mixing bowl, combine sugar, oil, eggs & lemon peel. Beat mixture for 2 minutes on medium. Stir in nuts. Mix in dry ingredients & milk alternately in 2 batches each. (Flour mixture, beat, milk, beat, repeat.)
Divide batter evenly between pans. Bake until very light golden & tester comes out clean, about one hour for large loaves, 30 - 35 minutes for small. Remove from oven.
Prepare glaze. Stir lemon juice & sugar together in small bowl until all sugar dissolves.
Run sharp knife around edges of bread to loosen from pans. Brush generously with glaze, allowing glaze to run down the sides. Repeat until all glaze is applied.
Cool completely.
Turn out loaves. Wrap tightly with plastic wrap & refrigerate. They also freeze well for later use.
1 & 1/2 tsp. baking powder
1 & 1/2 c. sugar
3/4 c. canola oil
3 large eggs
3 TBS fresh grated lemon peel
3/4 c. toasted hazelnuts, finely ground
3/4 c. 1 % milk
1/2 c. fresh lemon juice
1/4 c. sugar
Preheat oven to 350. Butter & flour 2 large loaf pans, or 5 small ones.
In small bowl, combine flour & baking powder.
In large mixing bowl, combine sugar, oil, eggs & lemon peel. Beat mixture for 2 minutes on medium. Stir in nuts. Mix in dry ingredients & milk alternately in 2 batches each. (Flour mixture, beat, milk, beat, repeat.)
Divide batter evenly between pans. Bake until very light golden & tester comes out clean, about one hour for large loaves, 30 - 35 minutes for small. Remove from oven.
Prepare glaze. Stir lemon juice & sugar together in small bowl until all sugar dissolves.
Run sharp knife around edges of bread to loosen from pans. Brush generously with glaze, allowing glaze to run down the sides. Repeat until all glaze is applied.
Cool completely.
Turn out loaves. Wrap tightly with plastic wrap & refrigerate. They also freeze well for later use.
Banana Nut Bread
1/2 c. (1 stick) butter, softened
1 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 c. mashed bananas (2 - 3 ripe, but not over-ripe)
2 c. unbleached flour
3 tsp. baking powder
1 cup chopped walnuts
Preheat oven to 350.
Thoroughly grease 1 large loaf pan, or 4 small pans, or line 12 muffin cups with paper liners.
In large mixing bowl, cream butter & sugar on medium speed. Add eggs and vanilla; mix well. Blend in banana. Gently stir in flour & baking powder, do not overbeat. Fold in nuts.
Gently spoon into pan. (Or pans, or muffin cups.)
Bake large loaf for 1 hour, small loaves for 25 - 30 minutes, or muffins for 18 minutes. Bread should be light golden brown & center should test clean. Do not over bake, or you will have delicious but crumbly results!
Remove from pans immediately & cool on wire rack. Store tightly covered/wrapped in fridge or freeze for later use.
1 c. sugar
2 eggs, beaten
1 tsp. vanilla
1 c. mashed bananas (2 - 3 ripe, but not over-ripe)
2 c. unbleached flour
3 tsp. baking powder
1 cup chopped walnuts
Preheat oven to 350.
Thoroughly grease 1 large loaf pan, or 4 small pans, or line 12 muffin cups with paper liners.
In large mixing bowl, cream butter & sugar on medium speed. Add eggs and vanilla; mix well. Blend in banana. Gently stir in flour & baking powder, do not overbeat. Fold in nuts.
Gently spoon into pan. (Or pans, or muffin cups.)
Bake large loaf for 1 hour, small loaves for 25 - 30 minutes, or muffins for 18 minutes. Bread should be light golden brown & center should test clean. Do not over bake, or you will have delicious but crumbly results!
Remove from pans immediately & cool on wire rack. Store tightly covered/wrapped in fridge or freeze for later use.
Split Pea Soup ("Green Soup")
8 c. organic chicken broth (or water with good quality soup base)
1 package green split peas, rinsed & drained
1 large onion, chopped
2 cloves garlic, minced
marjoram
parsley
fresh ground pepper
3 large baking potatoes, peeled & diced into 1/4 inch pieces
1.5 c. baby carrots, sliced thin
Heat broth in 4 quart saucepan over medium to simmer. Add split peas, onion & garlic. Stir in 1 tsp each of marjoram & parsley & pepper to taste. Bring to boil, cover & reduce heat to gentle simmer. Simmer for one hour, stirring every so often.
Add potatoes & carrots & return soup to simmer. Be sure to stir as the soup thickens to prevent scorching. Simmer for another 1.5 hours.
Serve with warm corn muffins.
*Add 1 c. diced ham for extra protein & flavor.
1 package green split peas, rinsed & drained
1 large onion, chopped
2 cloves garlic, minced
marjoram
parsley
fresh ground pepper
3 large baking potatoes, peeled & diced into 1/4 inch pieces
1.5 c. baby carrots, sliced thin
Heat broth in 4 quart saucepan over medium to simmer. Add split peas, onion & garlic. Stir in 1 tsp each of marjoram & parsley & pepper to taste. Bring to boil, cover & reduce heat to gentle simmer. Simmer for one hour, stirring every so often.
Add potatoes & carrots & return soup to simmer. Be sure to stir as the soup thickens to prevent scorching. Simmer for another 1.5 hours.
Serve with warm corn muffins.
*Add 1 c. diced ham for extra protein & flavor.
Corn Muffins (or Bread)
1 & 1/4 c. unbleached flour
3/4 c. yellow cornmeal
1/4 c. sugar
2 tsp. baking powder
1 c. milk
1/4 c. canola oil (sunflower or safflower oil can be used too)
1 egg, beaten
Preheat oven to 400.
Generously grease a "1 dozen" count muffin pan*.
Combine all dry ingredients, stirring gently. Make a well in the center. Stir in milk, oil & egg, mixing until everything is just moistened. Spoon into muffin cup, filling 2/3 full. Bake 18 minutes until just light golden brown. Remove from oven, run a butter knife around the edge of each muffin & remove to baking rack to cool slightly. Serve warm with dinner, or grab in the morning on your way out the door.
*Or use 8x8 inch pan for corn bread. Bake 20 minutes until center tests clean.
3/4 c. yellow cornmeal
1/4 c. sugar
2 tsp. baking powder
1 c. milk
1/4 c. canola oil (sunflower or safflower oil can be used too)
1 egg, beaten
Preheat oven to 400.
Generously grease a "1 dozen" count muffin pan*.
Combine all dry ingredients, stirring gently. Make a well in the center. Stir in milk, oil & egg, mixing until everything is just moistened. Spoon into muffin cup, filling 2/3 full. Bake 18 minutes until just light golden brown. Remove from oven, run a butter knife around the edge of each muffin & remove to baking rack to cool slightly. Serve warm with dinner, or grab in the morning on your way out the door.
*Or use 8x8 inch pan for corn bread. Bake 20 minutes until center tests clean.
Mexican Pork Stew
1.25 - 1.5 lbs. lean pork, cut into 1/2 inch cubes (I use pork tenderloin or boneless pork chops)
olive oil
2 banana peppers, seeds removed, sliced thin lengthwise, then in 1/2 again
2 jalapeno peppers, seeds removed, sliced thin lengthwise
2 cloves garlic, minced
1 bunch green onions (5 or 6), sliced
1 can diced tomatoes
1 - 16 oz. can tomato sauce
1/ 4 c. fresh cilantro, chopped
1/2 tsp. ground cumin
fresh ground pepper, to taste
1 lb. small red potatoes, scrubbed & cut into quarters
1. c. frozen corn
(optional: 1 can black beans, rinsed & drained)
Heat 2 TBS oil in large skillet; add pork and cook until golden on the outside (& no longer pink in the center), stirring often. Stir in peppers, garlic & onion; cook an additional 4 minutes, stirring often. Add tomatoes, tomato sauce & seasonings; bring to a simmer. Stir in potatoes, corn & black beans. Reduce heat to low simmer & cook for 1.5 hours, stirring occasionally, adding a bit of water if necessary.
Serving options abound with this one! It is great on its own, over Mexican Rice, or used for Pork Tacos*. I am going to try a batch of Cilantro Lime Quinoa this week & will post the recipe if it works out.
*For Pork Tacos, use a slotted spoon to plunk a good 1/4 c. in a warm tortilla. Top with a little shredded lettuce if desired, & serve with Mexican Rice & Smashed Beans (see recipes).
olive oil
2 banana peppers, seeds removed, sliced thin lengthwise, then in 1/2 again
2 jalapeno peppers, seeds removed, sliced thin lengthwise
2 cloves garlic, minced
1 bunch green onions (5 or 6), sliced
1 can diced tomatoes
1 - 16 oz. can tomato sauce
1/ 4 c. fresh cilantro, chopped
1/2 tsp. ground cumin
fresh ground pepper, to taste
1 lb. small red potatoes, scrubbed & cut into quarters
1. c. frozen corn
(optional: 1 can black beans, rinsed & drained)
Heat 2 TBS oil in large skillet; add pork and cook until golden on the outside (& no longer pink in the center), stirring often. Stir in peppers, garlic & onion; cook an additional 4 minutes, stirring often. Add tomatoes, tomato sauce & seasonings; bring to a simmer. Stir in potatoes, corn & black beans. Reduce heat to low simmer & cook for 1.5 hours, stirring occasionally, adding a bit of water if necessary.
Serving options abound with this one! It is great on its own, over Mexican Rice, or used for Pork Tacos*. I am going to try a batch of Cilantro Lime Quinoa this week & will post the recipe if it works out.
*For Pork Tacos, use a slotted spoon to plunk a good 1/4 c. in a warm tortilla. Top with a little shredded lettuce if desired, & serve with Mexican Rice & Smashed Beans (see recipes).
Mexican Rice
2 TBS olive oil
1 & 1/2 c. long grain white rice
3 green onions, chopped
1 clove garlic, minced
2 Roma (plum) tomatoes, diced
(Optional: 1 bag frozen mixed vegetables)
3 & 1/2 c. water
1 tsp. good chicken soup base
1 tsp. oregano
In large saucepan, heat water to boil. Add soup base & oregano. Stir to combine. Remove from heat.
Heat oil in large skillet over medium. When hot, add rice, stir to coat, & smooth to form even layer for cooking. Stir often until rice begins to turn a light golden brown. Be careful not to scorch or burn it! When rice is browned, quickly stir in all vegetables.. Saute for 3 - 4 minutes, stirring often.
Meanwhile, return liquid to heat, bringing to boil. Add rice mixture; immediately reduce to simmer and cover. Simmer for 18 minutes until all liquid is absorbed. Fluff with fork.
1 & 1/2 c. long grain white rice
3 green onions, chopped
1 clove garlic, minced
2 Roma (plum) tomatoes, diced
(Optional: 1 bag frozen mixed vegetables)
3 & 1/2 c. water
1 tsp. good chicken soup base
1 tsp. oregano
In large saucepan, heat water to boil. Add soup base & oregano. Stir to combine. Remove from heat.
Heat oil in large skillet over medium. When hot, add rice, stir to coat, & smooth to form even layer for cooking. Stir often until rice begins to turn a light golden brown. Be careful not to scorch or burn it! When rice is browned, quickly stir in all vegetables.. Saute for 3 - 4 minutes, stirring often.
Meanwhile, return liquid to heat, bringing to boil. Add rice mixture; immediately reduce to simmer and cover. Simmer for 18 minutes until all liquid is absorbed. Fluff with fork.
Oven Beef Stew
1.25 - 1.5 good grade beef, cut into 1/2 inch chunks, all fat removed (I usually grab a nice sirloin)
olive oil
1/3 c. flour
1 can diced tomatoes
2 c. warm beef broth (or 2 c. water & good quality soup base)
marjoram
fresh ground pepper
5 - 6 good size baking potatoes, peeled & cut into 1/2 inch cubes
1 - 2 c. baby carrots
2 stalks celery, cut into 1/2 inch pieces
1 large onion, cut into 1/2 inch chunks
2 cloves garlic, minced
Preheat oven to 330.
Warm beef broth in microwave & add 1 tsp. marjoram and fresh ground pepper.
In large ovenproof skillet or Dutch Oven, heat 2 TBS oil. Add beef & brown thoroughly. Sprinkle with flour & stir to coat evenly. Stir in canned tomatoes with all liquid & broth with seasonings. Stir gently & allow to come to slight simmer. Add all vegetables & stir well, adding more liquid is necessary to cover. Bring to simmer.
Place in oven and allow to cook for 2.5 hours, stirring every so often, adding a bit of liquid if needed.
Serve with crusty baguette or Honey Wheat Bread.*
*See recipe.
olive oil
1/3 c. flour
1 can diced tomatoes
2 c. warm beef broth (or 2 c. water & good quality soup base)
marjoram
fresh ground pepper
5 - 6 good size baking potatoes, peeled & cut into 1/2 inch cubes
1 - 2 c. baby carrots
2 stalks celery, cut into 1/2 inch pieces
1 large onion, cut into 1/2 inch chunks
2 cloves garlic, minced
Preheat oven to 330.
Warm beef broth in microwave & add 1 tsp. marjoram and fresh ground pepper.
In large ovenproof skillet or Dutch Oven, heat 2 TBS oil. Add beef & brown thoroughly. Sprinkle with flour & stir to coat evenly. Stir in canned tomatoes with all liquid & broth with seasonings. Stir gently & allow to come to slight simmer. Add all vegetables & stir well, adding more liquid is necessary to cover. Bring to simmer.
Place in oven and allow to cook for 2.5 hours, stirring every so often, adding a bit of liquid if needed.
Serve with crusty baguette or Honey Wheat Bread.*
*See recipe.
Chocolate Raspberry Spread
5 c. fully ripe red raspberries (about 4 pints), washed & drained
7 c. sugar
1 box fruit pectin
5 squares best quality unsweetened chocolate
1/2 tsp. butter
Thoroughly crush raspberries 1 c. at a time. Measure 5 c. into 6 qt. saucepan.
Wash 10* 8 oz. jam jars & matching lids & bands. Place lids in small saucepan, pour boiling water over & let stand until ready to fill jars. The hot water softens the rubber & helps create the seal.
Measure sugar into mixing bowl. Stir fruit pectin into fruit in saucepan. Add chocolate squares and butter. Bring mixture to a full and rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly one minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Quickly ladle into prepared jars, filling to within 1/8 inch of top.** Carefully wipe jar rims & threads. Cover with two piece lid & band. Screw bands tightly. Invert jars for 5 minutes, turn turn upright.
After jars are cool, check seals.
Allow at least one week for the spread to set properly.
This spread is wonderful over warm brownies, ice cream or simple scones (the chocolate chip ones too!)
*Recipe makes 8 - 10 jars.
**Seal only jars that are completely full. Store any extra spread in the refrigerator & eat within one week.
7 c. sugar
1 box fruit pectin
5 squares best quality unsweetened chocolate
1/2 tsp. butter
Thoroughly crush raspberries 1 c. at a time. Measure 5 c. into 6 qt. saucepan.
Wash 10* 8 oz. jam jars & matching lids & bands. Place lids in small saucepan, pour boiling water over & let stand until ready to fill jars. The hot water softens the rubber & helps create the seal.
Measure sugar into mixing bowl. Stir fruit pectin into fruit in saucepan. Add chocolate squares and butter. Bring mixture to a full and rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly one minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
Quickly ladle into prepared jars, filling to within 1/8 inch of top.** Carefully wipe jar rims & threads. Cover with two piece lid & band. Screw bands tightly. Invert jars for 5 minutes, turn turn upright.
After jars are cool, check seals.
Allow at least one week for the spread to set properly.
This spread is wonderful over warm brownies, ice cream or simple scones (the chocolate chip ones too!)
*Recipe makes 8 - 10 jars.
**Seal only jars that are completely full. Store any extra spread in the refrigerator & eat within one week.
Thursday, August 21, 2008
Lemon Bars
Crust:
2 c. unbleached flour
1/2 c. sugar
2/3 c. butter, softened (10 & 2/3 TBS)
Filling:
1 c. sugar
4 eggs
4 TBS. unbleached flour
1 tsp. baking powder
4 TBS. fresh grated lemon peel
4 TBS. fresh lemon juice
powdered sugar
Heat oven to 350.
For crust, combine all "crust" ingredients in small mixer bowl. Beat at low speed, scraping sides down often, until the mixture resembles fine sand, 1 - 2 minutes. Press evenly on bottom of ungreased 9x13 baking pan. Bake for 14 minutes, or until edges are lightly browned.
For filling: in same mixer bowl, combine all filling ingredients. Beat at low speed, scraping bowl often, until well mixed. Increase speed to medium & beat for 2 minutes, scraping sides often. Pour over hot crust. Place pan back in oven & continue to bake for 16 minutes, or until edges are lightly brown.
Remove to cooling rack. Allow to cool for 10 minutes or so. Sprinkle lightly with powdered sugar. Cut into bars. Refrigerate any uneaten bars.
Note: These bars pair well with fresh strawberries & cream!!! Or raspberries. Or blueberries too!
2 c. unbleached flour
1/2 c. sugar
2/3 c. butter, softened (10 & 2/3 TBS)
Filling:
1 c. sugar
4 eggs
4 TBS. unbleached flour
1 tsp. baking powder
4 TBS. fresh grated lemon peel
4 TBS. fresh lemon juice
powdered sugar
Heat oven to 350.
For crust, combine all "crust" ingredients in small mixer bowl. Beat at low speed, scraping sides down often, until the mixture resembles fine sand, 1 - 2 minutes. Press evenly on bottom of ungreased 9x13 baking pan. Bake for 14 minutes, or until edges are lightly browned.
For filling: in same mixer bowl, combine all filling ingredients. Beat at low speed, scraping bowl often, until well mixed. Increase speed to medium & beat for 2 minutes, scraping sides often. Pour over hot crust. Place pan back in oven & continue to bake for 16 minutes, or until edges are lightly brown.
Remove to cooling rack. Allow to cool for 10 minutes or so. Sprinkle lightly with powdered sugar. Cut into bars. Refrigerate any uneaten bars.
Note: These bars pair well with fresh strawberries & cream!!! Or raspberries. Or blueberries too!
New Red Potatoes
1.5 - 2 lbs. small "new" red potatoes*, scrubbed & cut into quarters
water to fill 2 inches of large saucepan
Optional:
2 cloves garlic, minced
3 TBS. butter
1 TBS. parsley flakes (fresh is best)
Fill large saucepan with water to about 2 inches. Heat over medium until water just reaches a slight simmer. Add potatoes (and garlic if desired). Cover & simmer potatoes for 20 minutes, watching carefully so they don't boil over.
Pour off water.
If serving as plain side dish, add butter & parsley & toss gently to coat.
If serving with a sauce or gravy, as with Lemon-Thyme Pork Medallions, just a light dash of salt will do.
*If New potatoes are not available, you can substitute red salad potatoes. Just cut into 1/2 inch pieces.
water to fill 2 inches of large saucepan
Optional:
2 cloves garlic, minced
3 TBS. butter
1 TBS. parsley flakes (fresh is best)
Fill large saucepan with water to about 2 inches. Heat over medium until water just reaches a slight simmer. Add potatoes (and garlic if desired). Cover & simmer potatoes for 20 minutes, watching carefully so they don't boil over.
Pour off water.
If serving as plain side dish, add butter & parsley & toss gently to coat.
If serving with a sauce or gravy, as with Lemon-Thyme Pork Medallions, just a light dash of salt will do.
*If New potatoes are not available, you can substitute red salad potatoes. Just cut into 1/2 inch pieces.
Pork Medallions in Lemon-Thyme Sauce
.85 - 1 lb. pork tenderloin, cut into 1/4 inch slices
2 tsp. olive oil
1 tsp. dried thyme (fresh is nicer if you can get it, use less)
fresh ground pepper
1 c. warm chicken broth (or 1 c. water & good soup base)
1 TBS. cornstarch
juice of 1 lemon (2 - 3 TBS.)
In large non-stick skillet, heat oil over medium heat. When hot, add the pork in a single layer and sprinkle with the thyme & pepper.
Saute 2 minutes, then turn over & saute until cooked through, 2 - 3 minutes more.
Warm chicken broth in microwave using heat-proof measuring cup. Add the cornstarch & stir until smooth.
Pour the broth into the skillet with the lemon juice; stir gently. Simmer until slightly thickened & heated through, 2 - 3 minutes.
Serve with baby red potatoes. (I'll get that recipe up here too.)
2 tsp. olive oil
1 tsp. dried thyme (fresh is nicer if you can get it, use less)
fresh ground pepper
1 c. warm chicken broth (or 1 c. water & good soup base)
1 TBS. cornstarch
juice of 1 lemon (2 - 3 TBS.)
In large non-stick skillet, heat oil over medium heat. When hot, add the pork in a single layer and sprinkle with the thyme & pepper.
Saute 2 minutes, then turn over & saute until cooked through, 2 - 3 minutes more.
Warm chicken broth in microwave using heat-proof measuring cup. Add the cornstarch & stir until smooth.
Pour the broth into the skillet with the lemon juice; stir gently. Simmer until slightly thickened & heated through, 2 - 3 minutes.
Serve with baby red potatoes. (I'll get that recipe up here too.)
Wednesday, August 20, 2008
Scrambled Eggs
3 large eggs
1/4 c. milk
2 green onions (scallions), finely chopped
1/4 tsp. minced garlic
1 tsp. parsley flakes
fresh ground pepper
olive oil
shredded cheddar
In small bowl, whisk eggs until light & frothy. Add milk, onions, garlic, parsley & pepper. Mix well.
Heat 1 - 2 TBS olive oil in skillet on medium high . When hot, give egg mixture one last good whisk & pour into skillet. Let cook until sides begin to set. Fold gently from the outide in, allowing egg mixture to find dry pan area to cook on. Continue to fold in, creating nice size chunks of scrambled egg. Cook to desired dryness. (Brown them if cooking for dad!)
Sprinkle cheese over & allow to melt.
Serve on tortillas with Pace & Breakfast Potatoes, or with a nice side of toast, or pancakes.
*Also good with a bit of chopped tomato, green or red pepper, &/or ham mixed in when you add the milk mixture.
1/4 c. milk
2 green onions (scallions), finely chopped
1/4 tsp. minced garlic
1 tsp. parsley flakes
fresh ground pepper
olive oil
shredded cheddar
In small bowl, whisk eggs until light & frothy. Add milk, onions, garlic, parsley & pepper. Mix well.
Heat 1 - 2 TBS olive oil in skillet on medium high . When hot, give egg mixture one last good whisk & pour into skillet. Let cook until sides begin to set. Fold gently from the outide in, allowing egg mixture to find dry pan area to cook on. Continue to fold in, creating nice size chunks of scrambled egg. Cook to desired dryness. (Brown them if cooking for dad!)
Sprinkle cheese over & allow to melt.
Serve on tortillas with Pace & Breakfast Potatoes, or with a nice side of toast, or pancakes.
*Also good with a bit of chopped tomato, green or red pepper, &/or ham mixed in when you add the milk mixture.
Steak Fajitas
1 -1.25 lb. nice looking steak (top, sirloin, etc), sliced against grain into fajita-size pieces
1 lime, halved
2 cloves garlic, minced
1 green pepper (or red for color), sliced
1 onion, sliced
olive oil
chopped tomatoes
sliced fresh jalapenos
lettuce
shredded cheddar cheese
tortillas
Mix steak pieces & garlic in non-metal mixing bowl. Squeeze lime juice over meat and blend well with hands. Cover with plastic wrap & refrigerate for a couple hours.
Heat 1 - 2 TBS olive oil in skillet over medium high heat. When hot, add peppers & onion & saute until heated but still crisp. Remove to bowl & cover to keep warm.
Pour marinade off steak & add meat to hot skillet. Cook through to desired "pinkness".
Warm tortillas.
Serve with compliments.
*Note: Slice veggies before meat to avoid having to repeatedly wash cutting board & knife.
1 lime, halved
2 cloves garlic, minced
1 green pepper (or red for color), sliced
1 onion, sliced
olive oil
chopped tomatoes
sliced fresh jalapenos
lettuce
shredded cheddar cheese
tortillas
Mix steak pieces & garlic in non-metal mixing bowl. Squeeze lime juice over meat and blend well with hands. Cover with plastic wrap & refrigerate for a couple hours.
Heat 1 - 2 TBS olive oil in skillet over medium high heat. When hot, add peppers & onion & saute until heated but still crisp. Remove to bowl & cover to keep warm.
Pour marinade off steak & add meat to hot skillet. Cook through to desired "pinkness".
Warm tortillas.
Serve with compliments.
*Note: Slice veggies before meat to avoid having to repeatedly wash cutting board & knife.
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