We received a lovely pumpkin from the in-laws' garden and I was puzzled about what to do with it. Fortunately, I'd gotten Mario Batali's cookbook out of the library, and I found a great solution. The idea is as simple as can be: sweet and sour and spicy. It's a dish that could be from many places in the world, and the idea is as old as can be. This will make enough for dinner tonight, and for the potluck tomorrow:
1 medium-sized pie pumpkin (about 10-12 inches in diameter), peeled and cut into 1-inch cubes
1/3 c. olive oil
8 small cloves garlic, minced
3-4 tsp. red pepper flakes
3/4 c. honey
3/4 c. vinegar
1 tsp. salt
3 T. water or broth
Heat the oil until shimmering. Saute the pumpkin 4-5 minutes, until well-coated. Add the garlic and red pepper and let saute a minute or two. Add the honey and vinegar and salt. Stir for a few minutes. Add water as necessary. Let simmer 10-12 minutes, until pumpkin is soft.
Serve as a side dish or with pasta.
Friday, September 4, 2009
Wednesday, August 26, 2009
Dad's Hungarian Goulash
My friends gave me a big jar of Paprika so I made this:
Dad's Hungarian Goulash
Ingredients
2 lb. beef, cubed (The beef can be fairly low quality because it will be slow cooked in moist heat.)
4 med. onion, coarsely chopped
3 Tablespoons paprika (regular paprika will do but hot paprika is more authentically Hungarian)
Salt & pepper to taste
Oil
Instructions
Spread a little oil on the bottom of a heavy stew pot.
Brown the beef on all sides.
Cover the bottom of the pot with the onions.
Put the cubed beef on top of the onions.
Sprinkle on the spices.
Cover and cook on low (If you cook it too hot the meat will harden.).
Stir occasionally. Don't take the lid off very often, all the sauce comes from the onions dissolving.
While the meat is cooking, cook the Spätzle, Knopfli or egg noodles.
When the meat is cooked stir in the noodles and let sit for 5 min, then serve.
Theory of the Dish
The secret is onions 2 cups or more (more is better). The liquid could be supplied by the onions alone in which event the quantity of onions should be large – three or four cups, at least – or by a broth made by simmering beef in water for a few hours. Good Hungarian paprika. 1 - 2 lbs beef floured and browned on all sides. Save the remains from the browning and add in the finely chopped onions and sauté. Add the beef and simmer until the beef is tender, even flaky. Add a teaspoon (or more of vinegar). Serve while still hot with home made Spätzle, or prepared egg noodles
Keeps well and is even better a few days later.
Spätzle
Ingredients
2-3 eggs
2 cups flour
1 tsp salt
water
Instructions
Mix the eggs, flour, and salt in a mixing bowl and add the water to get the right consistency.
Allow the mixed dough to rest for twenty minutes or so before placing in the spätzle machine or slicing them from the spätzle board.
Press through the machine or slice from the board into boiling water and remove the noodles when they float to the surface.
Serve warm with sauce – even with butter and perhaps a bit of parsley or onions.
Theory of the Dish
This is a basic recipe for noodles of all kinds but spätzle is a traditional Swabian dish. For spätzle stir everything together (in a mixer of the mixer is strong enough for the mixing), add water to get the right consistency – so that it will pass through the spätzle machine or slide easily from the spätzle board.
If you make them more dumpling shaped they are called "Knopfli". Spätzle means "little sparrows". Knopfli means "little buttons".
Dad's Hungarian Goulash
Ingredients
2 lb. beef, cubed (The beef can be fairly low quality because it will be slow cooked in moist heat.)
4 med. onion, coarsely chopped
3 Tablespoons paprika (regular paprika will do but hot paprika is more authentically Hungarian)
Salt & pepper to taste
Oil
Instructions
Spread a little oil on the bottom of a heavy stew pot.
Brown the beef on all sides.
Cover the bottom of the pot with the onions.
Put the cubed beef on top of the onions.
Sprinkle on the spices.
Cover and cook on low (If you cook it too hot the meat will harden.).
Stir occasionally. Don't take the lid off very often, all the sauce comes from the onions dissolving.
While the meat is cooking, cook the Spätzle, Knopfli or egg noodles.
When the meat is cooked stir in the noodles and let sit for 5 min, then serve.
Theory of the Dish
The secret is onions 2 cups or more (more is better). The liquid could be supplied by the onions alone in which event the quantity of onions should be large – three or four cups, at least – or by a broth made by simmering beef in water for a few hours. Good Hungarian paprika. 1 - 2 lbs beef floured and browned on all sides. Save the remains from the browning and add in the finely chopped onions and sauté. Add the beef and simmer until the beef is tender, even flaky. Add a teaspoon (or more of vinegar). Serve while still hot with home made Spätzle, or prepared egg noodles
Keeps well and is even better a few days later.
Spätzle
Ingredients
2-3 eggs
2 cups flour
1 tsp salt
water
Instructions
Mix the eggs, flour, and salt in a mixing bowl and add the water to get the right consistency.
Allow the mixed dough to rest for twenty minutes or so before placing in the spätzle machine or slicing them from the spätzle board.
Press through the machine or slice from the board into boiling water and remove the noodles when they float to the surface.
Serve warm with sauce – even with butter and perhaps a bit of parsley or onions.
Theory of the Dish
This is a basic recipe for noodles of all kinds but spätzle is a traditional Swabian dish. For spätzle stir everything together (in a mixer of the mixer is strong enough for the mixing), add water to get the right consistency – so that it will pass through the spätzle machine or slide easily from the spätzle board.
If you make them more dumpling shaped they are called "Knopfli". Spätzle means "little sparrows". Knopfli means "little buttons".
Saturday, August 22, 2009
Summer Squash Soup
I let my enthusiasm carry me away at the farmers market, so we have more squash than we need. Tonight I made squash soup, which is fairly simple, but tasty:
2 T. olive oil
1/2 tsp. coriander
1 tsp. cumin
2 lbs. summer squash, cut into dice
1 small onion, minced
2-3 small cloves garlic, minced
1/2 serrano or one whole (small) jalapeño pepper, chopped fine
1 small red or yellow pepper or a carrot, minced
1 1/2 c. chicken broth
1 T. sour cream
salt and pepper
chopped herbs (cilantro, basil, or parsley) for garnish
Sauté the onions in the oil, add the spices and cook one minute, then add the garlic and peppers and sauté for 3-5 minutes. Add the diced squash and let that cook until slightly softened, about 5 minutes. Add the broth. Cover and let simmer until the squash and peppers are soft. Then purée the soup in a blender with the sour cream. Add salt and pepper to taste. I like this soup a little spicy, so I also put in red pepper flakes, and you could add other garnishes like crumbled feta or cooked corn.
2 T. olive oil
1/2 tsp. coriander
1 tsp. cumin
2 lbs. summer squash, cut into dice
1 small onion, minced
2-3 small cloves garlic, minced
1/2 serrano or one whole (small) jalapeño pepper, chopped fine
1 small red or yellow pepper or a carrot, minced
1 1/2 c. chicken broth
1 T. sour cream
salt and pepper
chopped herbs (cilantro, basil, or parsley) for garnish
Sauté the onions in the oil, add the spices and cook one minute, then add the garlic and peppers and sauté for 3-5 minutes. Add the diced squash and let that cook until slightly softened, about 5 minutes. Add the broth. Cover and let simmer until the squash and peppers are soft. Then purée the soup in a blender with the sour cream. Add salt and pepper to taste. I like this soup a little spicy, so I also put in red pepper flakes, and you could add other garnishes like crumbled feta or cooked corn.
Friday, August 21, 2009
Chicken Satay
I love Chicken Satay! Today I tried making it following my own recipe. Recipe testing is an important step in the cook book making process. Although it is better if someone else tests the recipe. But I think I just followed the instructions, this time. It's very yummy.
Ingredients
2-3 boneless skinless chicken breasts
2 Tbsp curry powder
1 tsp paprika
3 cloves of fresh garlic, sliced
1 onion diced
4 silver dollar sized slices of ginger
1 Tbsp ginger flavored sherry
2 Tbsp lime juice
2 Tbsp tamari (Soy Sauce)
2 Tbsp fish sauce
1 cup uncooked rice (cooked)
vegetable oil
3/4 cup peanut butter (smooth or chunky)
1 (15 oz) can coconut milk
salt
Instructions
Slice the chicken into bite sized pieces and put them in a ziplock bag. Add everything except the rice, oil, peanut butter, coconut milk, and salt. Marinate the chicken overnight, or for at least 2 hours.
Cook the rice.
You can put the chicken on skewers and broil it or sauté the chicken in small batches in a little bit of vegetable oil.
When all the chicken is cooked throw out the ginger and cook the rest of the marinade, garlic, and onion. Add the peanut butter, coconut milk, and salt and simmer until it is a good consistency.
Mix the cooked chicken into the gravy and serve it over the rice.
Ingredients
2-3 boneless skinless chicken breasts
2 Tbsp curry powder
1 tsp paprika
3 cloves of fresh garlic, sliced
1 onion diced
4 silver dollar sized slices of ginger
1 Tbsp ginger flavored sherry
2 Tbsp lime juice
2 Tbsp tamari (Soy Sauce)
2 Tbsp fish sauce
1 cup uncooked rice (cooked)
vegetable oil
3/4 cup peanut butter (smooth or chunky)
1 (15 oz) can coconut milk
salt
Instructions
Slice the chicken into bite sized pieces and put them in a ziplock bag. Add everything except the rice, oil, peanut butter, coconut milk, and salt. Marinate the chicken overnight, or for at least 2 hours.
Cook the rice.
You can put the chicken on skewers and broil it or sauté the chicken in small batches in a little bit of vegetable oil.
When all the chicken is cooked throw out the ginger and cook the rest of the marinade, garlic, and onion. Add the peanut butter, coconut milk, and salt and simmer until it is a good consistency.
Mix the cooked chicken into the gravy and serve it over the rice.
Wednesday, August 19, 2009
Firnee
"Revenge is sweet" and "Revenge is a dish best served cold"
The second is a Pashtun saying.
There is a cold sweet Pashtun dessert called Firnee. So revenge is Firnee.
Ingredients
2 cups Whole Milk
1 cup Sugar
4 tablespoons Corn Starch
1 tsp. Cardamom
Pistachios
1 capful Rose water
The second is a Pashtun saying.
There is a cold sweet Pashtun dessert called Firnee. So revenge is Firnee.
Ingredients
2 cups Whole Milk
1 cup Sugar
4 tablespoons Corn Starch
1 tsp. Cardamom
Pistachios
1 capful Rose water
Thursday, July 23, 2009
Green Bean Salad
At the farmers markets, green beans appear regularly now. You don't need to do much with fresh green beans, but we've been eating a lot of them, so I thought it was time for a little something different. For this recipe, the key is to add one subtle flavor plus a dramatic one:
Steam the green beans until just tender. If you want this as a cold salad, put the beans in ice water, but the salad is also good warm or at room temperature.
Dressing:
This is just a mustard vinaigrette, but ideally, you should use nut oil. Someone gave us walnut oil as a present, and we've discovered all kinds of delicious uses for it:
1 1/2 T. olive oil
1 1/2 T. walnut oil
1 tsp. coarse mustard
1 T. vinegar (preferably sherry vinegar)
pinch of sugar
salt & pepper
Whisk the dressing until well combined. Toss with the beans.
Steam the green beans until just tender. If you want this as a cold salad, put the beans in ice water, but the salad is also good warm or at room temperature.
Dressing:
This is just a mustard vinaigrette, but ideally, you should use nut oil. Someone gave us walnut oil as a present, and we've discovered all kinds of delicious uses for it:
1 1/2 T. olive oil
1 1/2 T. walnut oil
1 tsp. coarse mustard
1 T. vinegar (preferably sherry vinegar)
pinch of sugar
salt & pepper
Whisk the dressing until well combined. Toss with the beans.
Friday, July 17, 2009
Cooking Day
I bought some bulk meats yesterday so I'm cooking today.
I bought two bulk packs of ground beef. That will go into 1lb ziplock bags in the freezer.
Tops has split chicken breasts for $.99/lb. I would prefer boneless skinless but the price was so good. I skinned and boned half of them. They are in the freezer now. The other half are simmering on the stove. I plan on making up two batches of chicken broth, with meat, that I can use with those Jamaican soup mixes I bought. The rest of the cooked chicken I will marinade and eat as cold chicken salads. (1/4 Vinegar, 2Tbsp Sugar, 1/8 c Soy Sauce, 1tsp Ginger, 1tsp Sesame Oil)
I bought two bulk packs of ground beef. That will go into 1lb ziplock bags in the freezer.
Tops has split chicken breasts for $.99/lb. I would prefer boneless skinless but the price was so good. I skinned and boned half of them. They are in the freezer now. The other half are simmering on the stove. I plan on making up two batches of chicken broth, with meat, that I can use with those Jamaican soup mixes I bought. The rest of the cooked chicken I will marinade and eat as cold chicken salads. (1/4 Vinegar, 2Tbsp Sugar, 1/8 c Soy Sauce, 1tsp Ginger, 1tsp Sesame Oil)
Wednesday, July 15, 2009
Salad Theory
I wanted to include a salad recipe, because we eat a lot of salads. But then I realized that salads aren't made according to a recipe, they're made according to a theory. The theory requires that salads have some contrasts in textures and flavors, and that they highlight the flavors of fresh vegetables. Beyond that, there are few limits.
Summer Salads
These salads use the widest range of produce, since there are so many possibilities.
Green Salad
The old-fashioned French "green salad" contains one vegetable: lettuce. This is tossed with olive oil, sprinkled with vinegar, and salted and peppered to taste. Ta-da! That's it. For much of the summer, we make this kind of salad with the addition of sliced tomatoes, cucumbers, maybe a bit of green onion. The variation is mainly in the kinds of lettuce (mixed greens, a few chopped herbs: mint, chives, parsley, or cilantro).
The key: toss the ingredients until nicely coated with olive oil. Then add the vinegar and salt and pepper. Don't be stingy with the oil.
Variations: add avocado or radishes, or almost any cooked vegetable (green beans, cooked sliced beets, roasted zucchini, roasted or steamed carrots) that matches either the sweet and tender (like a tomato) category or the mild and crisp one (like a cucumber).
Salade Niçoise
The usual version here contains lettuce with an arrangement of salty and savory toppings (tuna, olives, anchovy, potatoes, hard-boiled eggs, green beans). You can vary those toppings, but make sure that you have strong enough flavors for good contrasts. This salad is a good model for any salad made of leftovers or salted things: leftover steamed or roasted vegetables, leftover cooked meat. Pour a vinaigrette dressing over it, but don't toss it.
All-Season Salads
Crisp Salads
The model here is the sliced fennel salad: thinly sliced bits of fennel, tossed with oil and sprinkled with lemon juice and salt and pepper. However, many crispy alternatives exist: add radishes, sliced celery, sweet onion, grated jicama or carrot, sliced red or yellow peppers. You can also top this salad with shavings of parmesan or another hard cheese. In a way, these are like the green salad, in that they can use just one or two vegetables and focus on their texture and freshness.
Tomato-Free Salads
Much of the year, supermarket tomatoes aren't worth eating. To avoid the sad farce of bitter cucumbers and tasteless tomatoes, we replace them with other combinations: lettuce with sliced fennel and peeled and seeded orange sections, lettuce with sliced celery or fennel and apple slices, lettuce with blanched green beans and artichoke hearts, or with orange sections and avocado.
Salads with Cheese
One of my favorite salads contained mixed greens, cubes of roasted beets, crumbled goat cheese and a sprinkling of roasted pumpkin seeds. Beets go well with all kinds of crumbly or tart cheese, but so do roasted sweet potatoes (cut into tiny cubes), or chopped red peppers. Shaved hard cheese goes well on many salads with lots of crisp, watery vegetables (lettuce, celery, fennel).
Composed Salads
Any salad whose ingredients sit side-by-side is a composed salad. Essentially, this is a great way to put together all your leftover cooked vegetables. You can arrange them by themselves on a bed of lettuce. Then dress them as they need it, or don't. One set of vegetables can be sprinkled with oil and vinegar, while the cold asparagus, sliced radishes, or new tomatoes can be topped with a mixture of sour cream and chopped dill or chives.
Really, there's not end to the possibilities for salads. They are just vegetables placed a little closer together than usual. But many vegetables are enhanced by being mixed and matched with contrasting flavors and colors.
Summer Salads
These salads use the widest range of produce, since there are so many possibilities.
Green Salad
The old-fashioned French "green salad" contains one vegetable: lettuce. This is tossed with olive oil, sprinkled with vinegar, and salted and peppered to taste. Ta-da! That's it. For much of the summer, we make this kind of salad with the addition of sliced tomatoes, cucumbers, maybe a bit of green onion. The variation is mainly in the kinds of lettuce (mixed greens, a few chopped herbs: mint, chives, parsley, or cilantro).
The key: toss the ingredients until nicely coated with olive oil. Then add the vinegar and salt and pepper. Don't be stingy with the oil.
Variations: add avocado or radishes, or almost any cooked vegetable (green beans, cooked sliced beets, roasted zucchini, roasted or steamed carrots) that matches either the sweet and tender (like a tomato) category or the mild and crisp one (like a cucumber).
Salade Niçoise
The usual version here contains lettuce with an arrangement of salty and savory toppings (tuna, olives, anchovy, potatoes, hard-boiled eggs, green beans). You can vary those toppings, but make sure that you have strong enough flavors for good contrasts. This salad is a good model for any salad made of leftovers or salted things: leftover steamed or roasted vegetables, leftover cooked meat. Pour a vinaigrette dressing over it, but don't toss it.
All-Season Salads
Crisp Salads
The model here is the sliced fennel salad: thinly sliced bits of fennel, tossed with oil and sprinkled with lemon juice and salt and pepper. However, many crispy alternatives exist: add radishes, sliced celery, sweet onion, grated jicama or carrot, sliced red or yellow peppers. You can also top this salad with shavings of parmesan or another hard cheese. In a way, these are like the green salad, in that they can use just one or two vegetables and focus on their texture and freshness.
Tomato-Free Salads
Much of the year, supermarket tomatoes aren't worth eating. To avoid the sad farce of bitter cucumbers and tasteless tomatoes, we replace them with other combinations: lettuce with sliced fennel and peeled and seeded orange sections, lettuce with sliced celery or fennel and apple slices, lettuce with blanched green beans and artichoke hearts, or with orange sections and avocado.
Salads with Cheese
One of my favorite salads contained mixed greens, cubes of roasted beets, crumbled goat cheese and a sprinkling of roasted pumpkin seeds. Beets go well with all kinds of crumbly or tart cheese, but so do roasted sweet potatoes (cut into tiny cubes), or chopped red peppers. Shaved hard cheese goes well on many salads with lots of crisp, watery vegetables (lettuce, celery, fennel).
Composed Salads
Any salad whose ingredients sit side-by-side is a composed salad. Essentially, this is a great way to put together all your leftover cooked vegetables. You can arrange them by themselves on a bed of lettuce. Then dress them as they need it, or don't. One set of vegetables can be sprinkled with oil and vinegar, while the cold asparagus, sliced radishes, or new tomatoes can be topped with a mixture of sour cream and chopped dill or chives.
Really, there's not end to the possibilities for salads. They are just vegetables placed a little closer together than usual. But many vegetables are enhanced by being mixed and matched with contrasting flavors and colors.
Monday, July 13, 2009
Summer drinks
Last summer, I discovered restaurants where the "cocktail" menu consisted entirely of fruit juice drinks. What a great idea! In the same spirit, here are a few favorites:
Lemongrass Soda
3 cups water
1 cup sugar
2 stalks lemongrass, trimmed and cut into 3-inch lengths (even better: 2 T. frozen lemongrass, sold pre-chopped)
3 ounces fresh ginger, smashed
1 large lemon, juiced
[Soda water for mixing]
Dissolve the sugar in the water over medium heat. Add lemongrass, ginger, and lemon juice. Bring to a boil and then let simmer 20 minutes. Remove from heat, cover and let steep overnight. Strain. Mix with soda water and ice.
Watermelon Agua Fresca
This recipe depends entirely on the sweetness of the melon and on your preferences. The main thing:
- Chop up a few cups of seedless watermelon,
- Puree them in the blender with a little sugar (not too much!) and a few squeezes of lime juice
- You may need to add a bit of water (1/4 or 1/2 cup), depending on your blender and the juiciness of the melon
You can serve the melon like this, or mix it with some chopped melon. If you're feeling very elegant, you can even garnish it with mint.
Limeade with Mint (or the Family-Friendly Mojito)
Mix the juice of 2-3 limes with about 1/2 c. of sugar (depending on the sweetness of your limes).
Put a few sprigs of mint in each serving glass. Crush the mint a bit with the end of a wooden spoon.
Fill the glasses with ice. Then pour in sparkling water and lime juice (proportions of 4/1).
Lemongrass Soda
3 cups water
1 cup sugar
2 stalks lemongrass, trimmed and cut into 3-inch lengths (even better: 2 T. frozen lemongrass, sold pre-chopped)
3 ounces fresh ginger, smashed
1 large lemon, juiced
[Soda water for mixing]
Dissolve the sugar in the water over medium heat. Add lemongrass, ginger, and lemon juice. Bring to a boil and then let simmer 20 minutes. Remove from heat, cover and let steep overnight. Strain. Mix with soda water and ice.
Watermelon Agua Fresca
This recipe depends entirely on the sweetness of the melon and on your preferences. The main thing:
- Chop up a few cups of seedless watermelon,
- Puree them in the blender with a little sugar (not too much!) and a few squeezes of lime juice
- You may need to add a bit of water (1/4 or 1/2 cup), depending on your blender and the juiciness of the melon
You can serve the melon like this, or mix it with some chopped melon. If you're feeling very elegant, you can even garnish it with mint.
Limeade with Mint (or the Family-Friendly Mojito)
Mix the juice of 2-3 limes with about 1/2 c. of sugar (depending on the sweetness of your limes).
Put a few sprigs of mint in each serving glass. Crush the mint a bit with the end of a wooden spoon.
Fill the glasses with ice. Then pour in sparkling water and lime juice (proportions of 4/1).
Friday, June 26, 2009
Cucumber Soup and Caramel Corn
Cucumber Soup
1 small onion, chopped
2 cloves garlic, diced
3 Tbsp water
1 cucumber, peeled
2 Tbsp rice vinegar
12oz. plain yogurt
8oz strained Greek yogurt
1/2 tsp salt
Heat the water in a pan and cook the onion and garlic until soft and translucent.
Peel the cucumber and cut into pieces.
Puree the cucumber, onion, and garlic with the vinegar.
Add the yogurt and salt and puree until smooth.
Chill for at least an hour before serving.
The original recipe called for lime juice instead of vinegar and sour cream instead of Greek yogurt. But I like it this way better.
Caramel Corn
3.5 oz Popcorn, popped
1 1/2 c Roasted Cashews
3/4 c Butter
1 1/2 c Dark Brown Sugar
1/3 c Light Corn Syrup
1/2 tsp Vanilla
1/2 tsp Baking Soda
Preheat oven to 250F Spray 2 large roasting pans with cooking spray (or line with parchment paper). Divide popped corn and nuts between the two pans. In a small heavy saucepan, melt the butter and stir in the brown sugar and corn syrup. Bring to a boil while stirring constantly. Allow to boil for 5 minutes without stirring. Remove from heat and stir in the vanilla and baking soda. Quickly pour the mixture over the the popped corn and nuts in the pans, Stir to coat. Place in the preheated oven for 1 hour stirring every 15 minutes. Remove from oven and cool completely. break apart and store in an airtight container.
I also tried adding 1 cup of chocolate chips at the last few minutes. letting the chips melt then stirring until the caramel corn was covered with chocolate.
1 small onion, chopped
2 cloves garlic, diced
3 Tbsp water
1 cucumber, peeled
2 Tbsp rice vinegar
12oz. plain yogurt
8oz strained Greek yogurt
1/2 tsp salt
Heat the water in a pan and cook the onion and garlic until soft and translucent.
Peel the cucumber and cut into pieces.
Puree the cucumber, onion, and garlic with the vinegar.
Add the yogurt and salt and puree until smooth.
Chill for at least an hour before serving.
The original recipe called for lime juice instead of vinegar and sour cream instead of Greek yogurt. But I like it this way better.
Caramel Corn
3.5 oz Popcorn, popped
1 1/2 c Roasted Cashews
3/4 c Butter
1 1/2 c Dark Brown Sugar
1/3 c Light Corn Syrup
1/2 tsp Vanilla
1/2 tsp Baking Soda
Preheat oven to 250F Spray 2 large roasting pans with cooking spray (or line with parchment paper). Divide popped corn and nuts between the two pans. In a small heavy saucepan, melt the butter and stir in the brown sugar and corn syrup. Bring to a boil while stirring constantly. Allow to boil for 5 minutes without stirring. Remove from heat and stir in the vanilla and baking soda. Quickly pour the mixture over the the popped corn and nuts in the pans, Stir to coat. Place in the preheated oven for 1 hour stirring every 15 minutes. Remove from oven and cool completely. break apart and store in an airtight container.
I also tried adding 1 cup of chocolate chips at the last few minutes. letting the chips melt then stirring until the caramel corn was covered with chocolate.
Thursday, June 11, 2009
So here I go again, under the alias of number 5 number1 sneaks in with a few recipes. I have included Grandma Snyder's Date nut pinwheels and Molasses cookies taken directly from her recipe box.
Date Pinwheels Yield 5 dozen Oven 400
1/2 c butter
1/2 c brown sugar
1/2 c white sugar
1 egg
1/2 t vanilla
2 c flour
1/2 t baking soda
1/2t salt
Date filling: 1 pound pitted dates, cut up
1/2 c sugar
1/2 c water
Cook and stir until mixture boils and thickens slightly. Cool.
Just before using add 1/2 c finely chopped walnuts
Thoroughly cream butter and sugars. Add egg and vanilla beat well. Sift together dry ingrediants. Stir into creamed mixture. CHill. Divide dough in half. On lightly floured surface, roll one part in 12 x 8" rectangle, about 1/4 inch thick. Spread 1/2 of date filling over dough.
Repeat with remaining dough and filling. Wrap in waxed paper. Chill several hours. Slice 1/4 " thick, bake on greased cookie sheet for 8 minutes at 400.
Soft Molasses Cookies
1 1/4 c molasses
1 1/4 c sugar
2 eggs
1 c buttermilk
1 c shortening
5c flour (for drop cookies)
1 t salt
2 t baking soda
2 t baking powder
2 t ginger
1 t allspice
1 t cloves
Can be refrigerated overnight and then use 1 c flour to roll out and cut out cookies.
Otherwise make as drop cookies bake at 375 until firm(really this is what the recipe said , I would guess for big tablespoons 12-14 minutes)
Grandma Bessy Green's Scone -as loved by Liam and made many many times this year for his college buddies
2 c flour
2 t baking powder
2 T sugar
1/2 t salt
3-4 T butter
2 eggs
1/3 c milk or 1/2 c buttermilk(the best)
Cut shortening into mixed dry ingredients. Mix eggs and milk,add slowly to dry ingredients. It should make a stiff but not drybatter. Knead lightly 22 times. Roll out 1/2 " thick, cut into 2 " squares, fold over so it is a triangle shape. Brush with milk, dust with sugar. Bake in 400 oven 18-22 minutes until golden brown top and bottom. (Obviously you can make any shape. Liam loves these with craisins added, we also like them for strawberry shortcake)
No bake Cookies
(because everyone need emergency chocolate cookies, besides they have peanuts and oatmeal so they must be good for you:)
1 c sugar
1/2 c milk
1/3 c butter
1/3 cocoa
1/2 t salt
1 t vanilla
1/2 peanut butter
3 c oats
Mix first 6 ingredients, boil for 1 minutes (I use the microwave) Add PB and vanilla , blend thoroughly. Add oats ,mix well. I use a 1T scoop to form cookies onto a plate . Eat
Chicken, Orzo and Black Bean Salad
16 oz orzo cooked with salt or chicken bouillon
3 chicken breasts -broil or grill with EVOO and 2 t cumin brushed over-cut into bite size pieces
2 c black beans
1 c corn
1 pepper diced(red is nice)
1/2 red or sweet onion diced
Dressing:
1/2 c chicken broth
2 T EVOO
2 t cumin
4 cloves garlic minced
1/2 c cilantro
salt and pepper to taste
Combine all in food processor or blender and combine with ingredients.
It is best if done 24 hour in advance. We serve it with tortilla chips.
Date Pinwheels Yield 5 dozen Oven 400
1/2 c butter
1/2 c brown sugar
1/2 c white sugar
1 egg
1/2 t vanilla
2 c flour
1/2 t baking soda
1/2t salt
Date filling: 1 pound pitted dates, cut up
1/2 c sugar
1/2 c water
Cook and stir until mixture boils and thickens slightly. Cool.
Just before using add 1/2 c finely chopped walnuts
Thoroughly cream butter and sugars. Add egg and vanilla beat well. Sift together dry ingrediants. Stir into creamed mixture. CHill. Divide dough in half. On lightly floured surface, roll one part in 12 x 8" rectangle, about 1/4 inch thick. Spread 1/2 of date filling over dough.
Repeat with remaining dough and filling. Wrap in waxed paper. Chill several hours. Slice 1/4 " thick, bake on greased cookie sheet for 8 minutes at 400.
Soft Molasses Cookies
1 1/4 c molasses
1 1/4 c sugar
2 eggs
1 c buttermilk
1 c shortening
5c flour (for drop cookies)
1 t salt
2 t baking soda
2 t baking powder
2 t ginger
1 t allspice
1 t cloves
Can be refrigerated overnight and then use 1 c flour to roll out and cut out cookies.
Otherwise make as drop cookies bake at 375 until firm(really this is what the recipe said , I would guess for big tablespoons 12-14 minutes)
Grandma Bessy Green's Scone -as loved by Liam and made many many times this year for his college buddies
2 c flour
2 t baking powder
2 T sugar
1/2 t salt
3-4 T butter
2 eggs
1/3 c milk or 1/2 c buttermilk(the best)
Cut shortening into mixed dry ingredients. Mix eggs and milk,add slowly to dry ingredients. It should make a stiff but not drybatter. Knead lightly 22 times. Roll out 1/2 " thick, cut into 2 " squares, fold over so it is a triangle shape. Brush with milk, dust with sugar. Bake in 400 oven 18-22 minutes until golden brown top and bottom. (Obviously you can make any shape. Liam loves these with craisins added, we also like them for strawberry shortcake)
No bake Cookies
(because everyone need emergency chocolate cookies, besides they have peanuts and oatmeal so they must be good for you:)
1 c sugar
1/2 c milk
1/3 c butter
1/3 cocoa
1/2 t salt
1 t vanilla
1/2 peanut butter
3 c oats
Mix first 6 ingredients, boil for 1 minutes (I use the microwave) Add PB and vanilla , blend thoroughly. Add oats ,mix well. I use a 1T scoop to form cookies onto a plate . Eat
Chicken, Orzo and Black Bean Salad
16 oz orzo cooked with salt or chicken bouillon
3 chicken breasts -broil or grill with EVOO and 2 t cumin brushed over-cut into bite size pieces
2 c black beans
1 c corn
1 pepper diced(red is nice)
1/2 red or sweet onion diced
Dressing:
1/2 c chicken broth
2 T EVOO
2 t cumin
4 cloves garlic minced
1/2 c cilantro
salt and pepper to taste
Combine all in food processor or blender and combine with ingredients.
It is best if done 24 hour in advance. We serve it with tortilla chips.
Thursday, May 21, 2009
Cornell BBQ Marinade.
Wegman's has 10 lb bags of chicken leg quarters on sale for .49/lb. I bought 2 bags and made up a batch of Cornell Chicken Marinade. I put four leg quarters and 1 cup of marinade in four ziplock bags and put them in the freezer. I had three leg quarters left over. I used a bottle of vinaigrette in the last bag. That is siting in the fridge right now.
Tuesday, April 14, 2009
Polenta Parmesan, Coconut Cake, and Korean Scallion Pancakes
Monday night dinner is potluck at Bu and Kaaren's house. I brought Polenta Parmesan and Coconut Cake. this evening I made myself a Korean Scallion Pancake for dinner.
Polenta Parmesan
Ingredients
6 cups boiling water
2 tsp salt
2 c corn meal
2 cups cold water
1 jar pasta sauce
1/2 lb mozzarella cheese, shredded
Parmesan cheese, grated
Bring the 6 cups of water to a boil with the salt.
Mix the corn meal with the 2 cups cold water and gradually whisk into the boiling water.
Bring back to a boil and stir until it has thickened.
Pour corn meal mush into a 9"x13" baking pan.
Let cool.
Pour past sauce over corn meal.
Sprinkle with cheeses.
Bake at 350F for 30 minutes until heated through, and the cheese is bubbling.
-----------------------------
Mrs. Cobb's Coconut Cake from "The Cat Who...Cookbook"
Ok, it appears I am congenitally unable to follow a recipe exactly as written, so this isn't the recipe in the book. This is what I did while reading the recipe in the book.
Cake
5 egg whites
1/2 cups butter
1 1/2 cups sugar
1/2 cup grated coconut in heavy syrup
1 tsp coconut extract
3 tsp baking powder
3/4 tsp salt
2 cups flour
1 c milk
Preheat the oven to 350F
Prepare two 9" cake pans with parchment on the bottom
Whip the egg whites into soft peaks and set aside
Cream the butter and sugar
Mix in the grated coconut
Mix in the coconut extract, baking powder, and salt
Alternate adding the flour and milk
Fold in the egg whites
Divide the batter into the two pans
Bake for about 40 min, until done
Let rest for 10 min before removing from pans
And allow to cool before moving on to the next step.
Filling
1 (15oz) can apricots (in pear juice)
2 Tbsp cornstarch
1/2 c coconut cream (with corn syrup)
Drain the juice from the apricots and set aside in case you need it. puree the rest of the ingredients in a blender (the recipe called for 2 Tbsp of sugar but I had a 1/2 cup of coconut syrup left over from the previous recipe). Use the reserved juice to thin the mixture in the blender if necessary.
Cook the puree in a small sauce pan until it thickens.
Spread the puree on top of one of the cooled cakes. Place the second cake on top of the filling.
Frosting
7 oz pure creamed coconut (the recipe called for 6 Tbsp butter)
6 oz cream cheese
2 cup powdered sugar
1 tsp coconut extract
Milk as needed
Cream the coconut and the cream cheese together then added the powdered sugar and the extract. If it is too stiff to spread easily add a little milk.
Frost the cake.
I didn't need any extra milk. The pure creamed coconut is the only part I'm not happy with it seems to have a strange flavor. But nobody else seemed to mind. That is the only part I would not do the same.
---------------------
Pajeon with Dipping Sauce
Jeon is Korean for Pancake, The jeon name commonly follows its main ingredient.
Ingredients
1/2 cup plain flour
1/2 cup cold water
1 large egg, lightly beaten
4 scallions
soy sauce
1. Whisk together the flour, water, and egg. Set aside while you do step 2.
2. Chop scallions into small pieces. Set aside about 1 Tbsp from the white ends for the dipping sauce.
3. Heat oil in a medium size skillet and saute the scallions until they are just starting to go soft. Add a dash of soy sauce and swoosh it around to season.
4. Turn up the heat and add the batter, spreading it out evenly over the scallions. Cook until the bottom is browning nicely, then flip the pancake. (If this is too hard, slice it down the middle with your spatula and flip it in two parts.) The pancake needs to cook for about 5 minutes before it will be solid enough to flip.
5. While cooking the other side, press down on top with your spatula to make sure all of it comes in contact with the pan. The crispier it is the better.
6. Slide it onto a chopping board and cut into pizza-like wedges. Serve with dipping sauce and enjoy!
The jeon name commonly follows its main ingredient.
Dipping Sauce
1/4 c soy sauce
1/2 tbsp white vinegar
1/2 tsp sugar
1 tsp sesame oil
1 small clove of garlic, finely minced
Scallion, finely minced
Polenta Parmesan
Ingredients
6 cups boiling water
2 tsp salt
2 c corn meal
2 cups cold water
1 jar pasta sauce
1/2 lb mozzarella cheese, shredded
Parmesan cheese, grated
Bring the 6 cups of water to a boil with the salt.
Mix the corn meal with the 2 cups cold water and gradually whisk into the boiling water.
Bring back to a boil and stir until it has thickened.
Pour corn meal mush into a 9"x13" baking pan.
Let cool.
Pour past sauce over corn meal.
Sprinkle with cheeses.
Bake at 350F for 30 minutes until heated through, and the cheese is bubbling.
-----------------------------
Mrs. Cobb's Coconut Cake from "The Cat Who...Cookbook"
Ok, it appears I am congenitally unable to follow a recipe exactly as written, so this isn't the recipe in the book. This is what I did while reading the recipe in the book.
Cake
5 egg whites
1/2 cups butter
1 1/2 cups sugar
1/2 cup grated coconut in heavy syrup
1 tsp coconut extract
3 tsp baking powder
3/4 tsp salt
2 cups flour
1 c milk
Preheat the oven to 350F
Prepare two 9" cake pans with parchment on the bottom
Whip the egg whites into soft peaks and set aside
Cream the butter and sugar
Mix in the grated coconut
Mix in the coconut extract, baking powder, and salt
Alternate adding the flour and milk
Fold in the egg whites
Divide the batter into the two pans
Bake for about 40 min, until done
Let rest for 10 min before removing from pans
And allow to cool before moving on to the next step.
Filling
1 (15oz) can apricots (in pear juice)
2 Tbsp cornstarch
1/2 c coconut cream (with corn syrup)
Drain the juice from the apricots and set aside in case you need it. puree the rest of the ingredients in a blender (the recipe called for 2 Tbsp of sugar but I had a 1/2 cup of coconut syrup left over from the previous recipe). Use the reserved juice to thin the mixture in the blender if necessary.
Cook the puree in a small sauce pan until it thickens.
Spread the puree on top of one of the cooled cakes. Place the second cake on top of the filling.
Frosting
7 oz pure creamed coconut (the recipe called for 6 Tbsp butter)
6 oz cream cheese
2 cup powdered sugar
1 tsp coconut extract
Milk as needed
Cream the coconut and the cream cheese together then added the powdered sugar and the extract. If it is too stiff to spread easily add a little milk.
Frost the cake.
I didn't need any extra milk. The pure creamed coconut is the only part I'm not happy with it seems to have a strange flavor. But nobody else seemed to mind. That is the only part I would not do the same.
---------------------
Pajeon with Dipping Sauce
Jeon is Korean for Pancake, The jeon name commonly follows its main ingredient.
Ingredients
1/2 cup plain flour
1/2 cup cold water
1 large egg, lightly beaten
4 scallions
soy sauce
1. Whisk together the flour, water, and egg. Set aside while you do step 2.
2. Chop scallions into small pieces. Set aside about 1 Tbsp from the white ends for the dipping sauce.
3. Heat oil in a medium size skillet and saute the scallions until they are just starting to go soft. Add a dash of soy sauce and swoosh it around to season.
4. Turn up the heat and add the batter, spreading it out evenly over the scallions. Cook until the bottom is browning nicely, then flip the pancake. (If this is too hard, slice it down the middle with your spatula and flip it in two parts.) The pancake needs to cook for about 5 minutes before it will be solid enough to flip.
5. While cooking the other side, press down on top with your spatula to make sure all of it comes in contact with the pan. The crispier it is the better.
6. Slide it onto a chopping board and cut into pizza-like wedges. Serve with dipping sauce and enjoy!
The jeon name commonly follows its main ingredient.
Dipping Sauce
1/4 c soy sauce
1/2 tbsp white vinegar
1/2 tsp sugar
1 tsp sesame oil
1 small clove of garlic, finely minced
Scallion, finely minced
Saturday, March 28, 2009
Carrot Salad with Raisins and Walnuts
Carrot Salad with Raisins and Walnuts
4 large carrots
1/2 c raisins
1/2 chopped walnuts
1 Tbsp sugar
1/4 c vinegar
Clean and shred the carrots
Add the raisins, walnuts, sugar, and vinegar
Toss together and let rest for 2 hours
Good for potluck dinners
I was wanting a carrot salad but something light. So I made this up.
4 large carrots
1/2 c raisins
1/2 chopped walnuts
1 Tbsp sugar
1/4 c vinegar
Clean and shred the carrots
Add the raisins, walnuts, sugar, and vinegar
Toss together and let rest for 2 hours
Good for potluck dinners
I was wanting a carrot salad but something light. So I made this up.
Thursday, March 19, 2009
Chicken Satay Improvisation
I've been craving Chicken Satay, or as I like to call it Curried Chicken with Peanut Butter Gravy and Rice.
I knew I had the chicken, peanut butter, curry powder, and rice, But I had to wing it on the rest of the spicing.
First I got out the 2 large boneless skinless chicken breasts, sliced them into bite sized pieces and put them in a ziplock bag. Then I started looking around for spices: 3 teaspoons curry powder, 2 cloves of fresh garlic, sliced, 4 silver dollar sized slices of ginger (I store my ginger in a jar of sherry in the fridge), 1 tablespoon ginger flavored sherry, 2 tablespoons lemon juice (I didn't have lime juice), 2 tablespoons tamari, and 2 tablespoons fish sauce. I let the chicken marinate in all that for a couple of days.
Then I started 1 cup rice to cook, and sauteed the chicken in small batches in a little bit of vegetable oil. I understand that Satay means skewered but I don't like using the broiler and didn't want to mess around with skewers. When all the chicken was cooked I thew out the ginger and cooked the rest of the marinade and the garlic slices. Then I added 1/2 cup peanut butter. If I had a can of coconut milk I would have used it to thin the gravy, but I didn't have any flavored liquids on hand so I had to use water. When the gravy was a good consistency I tasted it. It was a bit bland, so I added 1 tablespoon curry, 1 teaspoon tamari and some salt (I've been craving salt lately). Then I mixed the cooked chicken into the gravy and served it over the rice.
I knew I had the chicken, peanut butter, curry powder, and rice, But I had to wing it on the rest of the spicing.
First I got out the 2 large boneless skinless chicken breasts, sliced them into bite sized pieces and put them in a ziplock bag. Then I started looking around for spices: 3 teaspoons curry powder, 2 cloves of fresh garlic, sliced, 4 silver dollar sized slices of ginger (I store my ginger in a jar of sherry in the fridge), 1 tablespoon ginger flavored sherry, 2 tablespoons lemon juice (I didn't have lime juice), 2 tablespoons tamari, and 2 tablespoons fish sauce. I let the chicken marinate in all that for a couple of days.
Then I started 1 cup rice to cook, and sauteed the chicken in small batches in a little bit of vegetable oil. I understand that Satay means skewered but I don't like using the broiler and didn't want to mess around with skewers. When all the chicken was cooked I thew out the ginger and cooked the rest of the marinade and the garlic slices. Then I added 1/2 cup peanut butter. If I had a can of coconut milk I would have used it to thin the gravy, but I didn't have any flavored liquids on hand so I had to use water. When the gravy was a good consistency I tasted it. It was a bit bland, so I added 1 tablespoon curry, 1 teaspoon tamari and some salt (I've been craving salt lately). Then I mixed the cooked chicken into the gravy and served it over the rice.
Wednesday, March 4, 2009
Grandma Tanner's Meatballs and Sauce
1 lb lean ground beef
1/2 c grated Parmesan or Romano
2 slices of bread moistened cubed and moistened in milk
1-2 cloves garlic crushed
1/4-1/2 c minced onion
1 t basil
1-2 T flour
2 eggs
Mix well with hands. Roll into balls, let sit
Brown in hot fat quickly or in oven on a dark baking sheet at 400 for 20 min.
Simmer in Marinara for 1 1/2 hours
Marinara
Saute:
2 T olive oil
1/2 onion chopped
2-4 cloves garlic
Add:
1 can tomato paste-large
1 can diced tomatoes-large-28 oz
water to make slighly thin sauce
1 T basil
1/2 T oregano
1 t salt
1 T sugar
1-2 bay leaves
Let simmer several hours
1/2 c grated Parmesan or Romano
2 slices of bread moistened cubed and moistened in milk
1-2 cloves garlic crushed
1/4-1/2 c minced onion
1 t basil
1-2 T flour
2 eggs
Mix well with hands. Roll into balls, let sit
Brown in hot fat quickly or in oven on a dark baking sheet at 400 for 20 min.
Simmer in Marinara for 1 1/2 hours
Marinara
Saute:
2 T olive oil
1/2 onion chopped
2-4 cloves garlic
Add:
1 can tomato paste-large
1 can diced tomatoes-large-28 oz
water to make slighly thin sauce
1 T basil
1/2 T oregano
1 t salt
1 T sugar
1-2 bay leaves
Let simmer several hours
Real baked Mac and Cheese
Cook 1 lb of pasta
sauce:
1/4 c butter-melted
1/3 c flour- add after butter is melted
3 c milk-slowly add while stirring. Bring to a low boil for 1 minute
1 t mustard-add
pepper-add
2 + c grated cheese-stir in until just melted
Combine with pasta. Put into buttered casserole dish. Bake at 350 for 1 hour until golden brown.
sauce:
1/4 c butter-melted
1/3 c flour- add after butter is melted
3 c milk-slowly add while stirring. Bring to a low boil for 1 minute
1 t mustard-add
pepper-add
2 + c grated cheese-stir in until just melted
Combine with pasta. Put into buttered casserole dish. Bake at 350 for 1 hour until golden brown.
Really Good Chocolate Cake-Hershey's
2 c sugar
1 3/4 c flour
3/4 c cocoa
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 eggs
1 c milk
1/2 c oil
2 t vanilla
1 c boiling water
Combine all dry ingredients in a large bowl. Add eggs, milk, oil and vanilla and mix for 2 minutes at med spee. Stir in boiling water-batter will be thin. Pour into 9x13(or 2 9" round pans) greased and floured pan. Bake at 350 for 30-35 minutes. Cool 10 minutes;remove from pan and cool thoroughly before frosting.
Chocolate frosting:
1/2 c butter-melted
2/3 c cocoa
3 c powdered sugar
1/3 c milk
1 t vanilla
Combine and beat on med until spreading consistency. Add more milk if needed.
1 3/4 c flour
3/4 c cocoa
1 1/2 t baking powder
1 1/2 t baking soda
1 t salt
2 eggs
1 c milk
1/2 c oil
2 t vanilla
1 c boiling water
Combine all dry ingredients in a large bowl. Add eggs, milk, oil and vanilla and mix for 2 minutes at med spee. Stir in boiling water-batter will be thin. Pour into 9x13(or 2 9" round pans) greased and floured pan. Bake at 350 for 30-35 minutes. Cool 10 minutes;remove from pan and cool thoroughly before frosting.
Chocolate frosting:
1/2 c butter-melted
2/3 c cocoa
3 c powdered sugar
1/3 c milk
1 t vanilla
Combine and beat on med until spreading consistency. Add more milk if needed.
White chicken chili
1 c cooked white beans
2 c chicken stock
1 lb chicken breast
1/2 med onion-chopped
1/4 bell pepper -chopped
1/2 t garlic
2 1/2 T butter
2 1/2 T flour
1/2 c milk or half and half
1/2 T chili powder
1/2 T cumin
1/2 T tabasco-or to taste
2-3 oz canned chilis-to taste
garnish with grated Jack cheese or sour cream
Saute vegetables in butter, add diced chicken and chicken stock and all other seasoning except milk and flour. Simmer until vegetables are soft. Combine milk and flour, stir in gradually to thicken, simmer for 1 minute. Serve with garnishes.
2 c chicken stock
1 lb chicken breast
1/2 med onion-chopped
1/4 bell pepper -chopped
1/2 t garlic
2 1/2 T butter
2 1/2 T flour
1/2 c milk or half and half
1/2 T chili powder
1/2 T cumin
1/2 T tabasco-or to taste
2-3 oz canned chilis-to taste
garnish with grated Jack cheese or sour cream
Saute vegetables in butter, add diced chicken and chicken stock and all other seasoning except milk and flour. Simmer until vegetables are soft. Combine milk and flour, stir in gradually to thicken, simmer for 1 minute. Serve with garnishes.
Easy Thai Curry
In large pan:
Saute 1 lb of meat,chicken,tofu or shrimp in oil (with chopped garlic and gingerroot as an option for more flavor)
Remove from pan.
Make sauce:
1 can coconut milk
1 t Thai curry paste red or green -more if you want it hotter
3 T fish sauce-don't smell it
3 T brown sugar
bring to a low simmer.
Add 2-4 cups vegetables. In the winter I add frozen stir fry veges, in the summer whatever is available. Add meat. Simmer briefly until vegetables are cooked appropriately and serve over rice.
Saute 1 lb of meat,chicken,tofu or shrimp in oil (with chopped garlic and gingerroot as an option for more flavor)
Remove from pan.
Make sauce:
1 can coconut milk
1 t Thai curry paste red or green -more if you want it hotter
3 T fish sauce-don't smell it
3 T brown sugar
bring to a low simmer.
Add 2-4 cups vegetables. In the winter I add frozen stir fry veges, in the summer whatever is available. Add meat. Simmer briefly until vegetables are cooked appropriately and serve over rice.
Rolls-pesto,orange,cinnamon options
Basic roll dough:
2 c mashed potatoes-real or instant
4 c milk
1/2 c sugar
2 T yeast
1-2 eggs
1/3 c oil
1 t salt
6-8 c flour
Combine all ingredients except flour, gradually add flour until a soft dough is formed. Continue adding flour until a firm dough is formed ,knead until smooth and soft. Let rise covered until double. Punch down and divide into 2-3 sections and roll out into elongated oval.
Possible fillings:
Pesto- spread thinly over dough. I usually spread a little mozzarella over the pesto. It makes a
nice dinner or sandwich bread.
Orange - spread melted butter over dough. Then cover with a mix of 1 c sugar thoroughly
blended with the rind of half an orange(or 1 orange per 2 cups sugar)
Cinnamon-spread melted butter over dough. Then cover with brown sugar , sprinkle with cinn
amon. Optional add raisin and walnuts
Roll up and slice into 1 inch slabs. Put on greased sheets. Let sit 5 minutes. Bake at 350 20-25 minutes depending on whether they are close together or separate. Sweet rolls can be glazed with icing. 2 c powdered sugar, 1 t butter-soft, vanilla or OJ and enough hot water to make runny glaze.
2 c mashed potatoes-real or instant
4 c milk
1/2 c sugar
2 T yeast
1-2 eggs
1/3 c oil
1 t salt
6-8 c flour
Combine all ingredients except flour, gradually add flour until a soft dough is formed. Continue adding flour until a firm dough is formed ,knead until smooth and soft. Let rise covered until double. Punch down and divide into 2-3 sections and roll out into elongated oval.
Possible fillings:
Pesto- spread thinly over dough. I usually spread a little mozzarella over the pesto. It makes a
nice dinner or sandwich bread.
Orange - spread melted butter over dough. Then cover with a mix of 1 c sugar thoroughly
blended with the rind of half an orange(or 1 orange per 2 cups sugar)
Cinnamon-spread melted butter over dough. Then cover with brown sugar , sprinkle with cinn
amon. Optional add raisin and walnuts
Roll up and slice into 1 inch slabs. Put on greased sheets. Let sit 5 minutes. Bake at 350 20-25 minutes depending on whether they are close together or separate. Sweet rolls can be glazed with icing. 2 c powdered sugar, 1 t butter-soft, vanilla or OJ and enough hot water to make runny glaze.
more soup recipes from our house
Ajiaco-Columbian national dish
1-2 chicken breasts
2 t salt
1/2 t pepper
2 t olive oil
3 cloves garlic
3 medium red or yellow waxy potatoes-cubed
1 large russet peeled and thinly sliced
1/2 chopped onion
2/3 c each green beans, garbanzo beans, kidney beans.
1 1/2 t basil
3/4 t white pepper
3/4 t paprika
1/2 c chopped fresh cilantro-optional
In large pot cook chicken in several cups water until done. Dice and return to broth. Saute
garlic and onions in oil. Add to pot. Add 4 c water and more salt and potatoes cook until soft(the russet should disintegrate and thicken the soup and the waxy potatoes remain in cubes). Add remaining vegetables, cook until tender. Let simmer a short time.
Now for the fun at the table. Garnishes:
capers
chopped avocado
chunks of corn on the cob
cream
This is a fun company dish. The garnishes really add a lot, served with bread and salad it's very tasty. It keeps well for the next day.
Turkey Wild Rice Soup
Another very tasty soup(will spring ever come???)
Saute:
1 medium chopped onion
2 diced celery ribs
2 diced carrots
1/2 c butter or olive oil
Add:
1/2 c flour
Add:
4 c broth (turkey or chicken)
Add:
2 c cooked wild rice
Add:
2 c milk or light cream
2 c diced cooked turkey
1 t parsley
salt and pepper to taste
Simmer to thick and tasty goodness. Sometimes I add more vegetables. The sum is much greater than the components.
Lentil Chili from the lentil capital of the US-2 quarts
1 c lentils
6 c water
1/2 onion-chopped
1 stalk celery chopped
1 c tomato puree
1/2 c salsa
1 T cumin
1 T dry garlic
2 T sugar
1+ t salt
dash chili flakes
dash cinnamon
dash cilantro
1/2 oz. mexican chocolate
Cook lentils in water for 20 minutes then add rest of ingredients
Simmer for 20-30 minutes until tender and blended
1-2 chicken breasts
2 t salt
1/2 t pepper
2 t olive oil
3 cloves garlic
3 medium red or yellow waxy potatoes-cubed
1 large russet peeled and thinly sliced
1/2 chopped onion
2/3 c each green beans, garbanzo beans, kidney beans.
1 1/2 t basil
3/4 t white pepper
3/4 t paprika
1/2 c chopped fresh cilantro-optional
In large pot cook chicken in several cups water until done. Dice and return to broth. Saute
garlic and onions in oil. Add to pot. Add 4 c water and more salt and potatoes cook until soft(the russet should disintegrate and thicken the soup and the waxy potatoes remain in cubes). Add remaining vegetables, cook until tender. Let simmer a short time.
Now for the fun at the table. Garnishes:
capers
chopped avocado
chunks of corn on the cob
cream
This is a fun company dish. The garnishes really add a lot, served with bread and salad it's very tasty. It keeps well for the next day.
Turkey Wild Rice Soup
Another very tasty soup(will spring ever come???)
Saute:
1 medium chopped onion
2 diced celery ribs
2 diced carrots
1/2 c butter or olive oil
Add:
1/2 c flour
Add:
4 c broth (turkey or chicken)
Add:
2 c cooked wild rice
Add:
2 c milk or light cream
2 c diced cooked turkey
1 t parsley
salt and pepper to taste
Simmer to thick and tasty goodness. Sometimes I add more vegetables. The sum is much greater than the components.
Lentil Chili from the lentil capital of the US-2 quarts
1 c lentils
6 c water
1/2 onion-chopped
1 stalk celery chopped
1 c tomato puree
1/2 c salsa
1 T cumin
1 T dry garlic
2 T sugar
1+ t salt
dash chili flakes
dash cinnamon
dash cilantro
1/2 oz. mexican chocolate
Cook lentils in water for 20 minutes then add rest of ingredients
Simmer for 20-30 minutes until tender and blended
March 4,2009
I found a very good gingerbread recipe at last. I wanted something moist and tasty.
From The Enchanted Broccoli Forest/Mollie Katzen
In saucepan saute for 3 minutes, remove from heat
5 T butter
3 T freshly grated ginger
Beat together vigorously for several minutes, then beat in butter mix:
1/2 c honey
1/2 c molasses
Beat together combine with above:
1/2 c yogurt
1 egg
Combine:
1 c ww flour
1 c unbl. white flour
1 1/4 t baking soda
1/4 t salt
1 t dry ginger
1/2 t cloves
1/2 t cinnamon
1/4 t nutmeg
Combine wet and dry mixes thoroughly but not excessively. Pour batter into buttered 9x9 pan. Bake at 350 for 30-35 minutes until toothpick inserted comes out clean. Enjoy.
The other item we have been making a lot of is scones. This recipe makes lovely moist scones. Our current favorite addition is craisons. Most of the time I make them plain so they can be covered with butter and jam.
2 c flour
2 t baking powder
2 T sugar
1/2 t salt(to taste)
3 T butter(or shortening)
2 eggs
1/3 c milk(or best with 1/2 c buttermilk)
Mix dry ingrediants. Cut in shortening. Mix milk and eggs together, then add slowly to flour mix. Add additional ingredients as desired. Bring all together into a ball and knead 22 times. Roll out 1/2" cut into wedges or circles. Brush with milk(dust with sugar if desired) Bake ~18-20 minutes at 425. Makes 8-10 scones.
From The Enchanted Broccoli Forest/Mollie Katzen
In saucepan saute for 3 minutes, remove from heat
5 T butter
3 T freshly grated ginger
Beat together vigorously for several minutes, then beat in butter mix:
1/2 c honey
1/2 c molasses
Beat together combine with above:
1/2 c yogurt
1 egg
Combine:
1 c ww flour
1 c unbl. white flour
1 1/4 t baking soda
1/4 t salt
1 t dry ginger
1/2 t cloves
1/2 t cinnamon
1/4 t nutmeg
Combine wet and dry mixes thoroughly but not excessively. Pour batter into buttered 9x9 pan. Bake at 350 for 30-35 minutes until toothpick inserted comes out clean. Enjoy.
The other item we have been making a lot of is scones. This recipe makes lovely moist scones. Our current favorite addition is craisons. Most of the time I make them plain so they can be covered with butter and jam.
2 c flour
2 t baking powder
2 T sugar
1/2 t salt(to taste)
3 T butter(or shortening)
2 eggs
1/3 c milk(or best with 1/2 c buttermilk)
Mix dry ingrediants. Cut in shortening. Mix milk and eggs together, then add slowly to flour mix. Add additional ingredients as desired. Bring all together into a ball and knead 22 times. Roll out 1/2" cut into wedges or circles. Brush with milk(dust with sugar if desired) Bake ~18-20 minutes at 425. Makes 8-10 scones.
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