Serrano Sistah's Scintillating Savories

Who-Knows

2011-12-23T08:28:00.001-08:00

My Auntie Bev always made these yummy treats for Christmas. I finished up my batch for this year. If you're looking for one more little something to fill up your goody plates give these a try. I promise you won't be sorry.

WHO-KNOWS
Mix together in (very) large bowl:
2 cups Peanut Butter Cap'n Crunch
2 cups Rice Krispies
2 cups shelled, salted peanuts
2 cups mini marshmallows

Melt 2 lbs. almond bark and pour over contents of bowl. Mix until coated. Drop spoonfuls onto wax paper and let harden. Enjoy!

Leftover Turkey Pot Pie

2011-11-26T11:17:00.001-08:00

If you're starting to get a little tired of Thanksgiving leftovers, but don't want to be wasteful, I've got an idea for you. I'm not sure why turkey pot pie never occurred to me before last year....maybe because my mom never made it. It's easy, and really yummy.

Ingredients

1 cube butter

1 lb baby carrots

1 small onion

1/2 lb frozen peas

1.5 cups leftover turkey, cubed (the pieces that are getting a little dry work wonderfully)

2 cups leftover gravy

1 egg white, slightly beaten

1 package phyllo dough or 4 pre-made pie crusts

Melt butter in a large frying pan. Add carrots and onions, sautė until tender. Meanwhile, warm gravy in a small sauce pan.

Add peas and turkey to carrots and onions. Reduce heat to warm and stir together. Let sit while preparing crust.

Line the bottom of a 9x13 pan with half of the phyllo dough*. Brush egg white onto phyllo dough every 2nd or 3rd sheet. Cover the dough, filling the pan with the veggie/turkey mixture. Pour gravy over top. Layer remaining phyllo dough on top, brushing with egg white as you did on the bottom.

Bake at 350° until gravy bubbles up on the sides.

*If using pre-made pie crusts line two pie pans with crust, then top with remaining crusts.

Make-Ahead Lettuce Wraps

2011-08-24T17:25:00.000-07:00

**adapted from Once-A-Month Cooking Family Favorites

These were so easy to make, and it was really wonderful to have dinner ready in, literally, three minutes tonight. I would suggest that you have your older kids make the freezer meals so you don't even have to do that. If you buy a whole rotisserie chicken and a bag of green onions, you could probably make two or three meals out of it. I think it would be great with a few dashes of Sriracha, but the foetus would not like that. This will serve four. More if you add rice and sides.

1 C teriyaki sauce
1/3 C honey
1/2 C chopped green onions
2 C deboned and shredded rotisserie chicken
1 C cashews, blended for a few seconds
1 head lettuce

Put the teriyaki, honey, and chopped green onions in a quart freezer bag. Put the shredded chicken in a labeled gallon freezer bag. Put the cashews in another sandwich bag. Put the little bags into the big chicken bag. Freeze.

Thaw this the morning of your busy day and then, at dinner time, pour all the stuff into a bowl. Microwave the whole thing for about three minutes to heat through. Wrap with lettuce. Bingo.

How to Cook Rice

2011-03-17T14:18:00.000-07:00

Mayhaps you find yourself wanting some rice. Mayhaps with some of the best black beans you have ever eaten. Mayhaps you need to know the easiest, best, most Cuban way to cook said rice? May. Haps.

1. Ignore directions on rice bag.

2. Put rice, oil, water, salt in large pot, and bring to boil over high, UNCOVERED, until water has been absorbed and rice has small craters on top (about 15 minutes.)

3. Cover the rice and reduce heat to low, for about 8-10 minutes.

4. Fluff and serve.

Here are some quantities--this doubles, triples, quadruples.

For about 3 cups of cooked white rice:

2 C rice
2 T oil
2 t salt
4 C water

Our rice cooker broke years ago--and I have never replaced it because this is SO much easier and more consistent (sorry, Yan. Your cooker was not this good.)

Darlene's Cheesy Potato Soup

2011-02-08T13:25:00.000-08:00

This is my mom's recipe. It's a quick and easy "pantry" recipe (things I already have on hand). I love it in a bread bowl with a little bit of crumbled bacon on top.

Stir together in large pot:
5-6 potatoes, peeled and cut into 1" cubes (I prefer Yukon Golds, but Russets work too)
5 chicken bullion cubes
1.5 - 2 cups water (this will make a very thick soup. Increase to 4 cups for a more traditional consistency)
1/4 cup dried onions

Boil until potatoes are tender. Stir with a whisk to break cubes up just a bit.

Add 1 cup shredded cheddar cheese.
Add parsley and pepper to taste.

The Perfect Baguette

2011-01-20T20:15:00.000-08:00

For some reason I got it in my head that I wanted to uncover the secret to making the perfect baguette. After weeks of working on it I think I am approaching my goal. As I've gotten much advice over the past few weeks on Facebook and I figured I'd share the recipe as it currently stands. My next big batch of bread will be cooked tomorrow. I'm going to play with the rise time and the gluten content on the next batch. I'll let you know how that goes in a subsequent post.

I started off my quest using the cookbook "Artisan Bread in Five Minutes a Day" as the base for this quest. Their recipe calls for the standard white bread configuration:

3 Cups Lukewarm Water
1 1/2 Tbs Yeast
1 1/2 Tbs Kosher Salt
6 1/2 Cups Unsifted All-Purpose Flour

These ingredients provide a good starting point but in my first successful batch I switched all-purpose flour with its more expensive organic cousin, Bob's Red Mill Bread Flour. If I were new to bread baking I'd start with the all-purpose variety as it is a good start and much cheaper.

The water should be about 100 F and feel warm to the touch. Place it in a large plastic mixing bowl with a lid. Add the yeast. Let it rest for five minutes or so. Add the first two or three cups of flour. Stir these in by hand or with a wooden or plastic spoon. Add your salt (don't put the salt in directly with the yeast as it renders the yeast less effective). Mix in the rest of your flour until you have a sticky slightly moist dough. DO NOT KNEAD. This should yield between 4-6 loaves so make sure you're hungry for bread.

I'm working on variations right now, but in my first successful baguette I put this dough directly in the fridge with the lid resting on top of the bowl but not secured. Let it rise in the fridge overnight. I know this seems counter-intuitive but it worked so trust me.

Remove the bowl from the fridge about two hours prior to cooking to let it rise to room temperature. Cut, pull, or otherwise remove a grapefruit size piece of dough. This is your first loaf of bread. Sprinkle a light dusting of flour over the remaining dough and put it back in the fridge (unless you're going to make more loaves in which case knock yourself out).

With floured hands and on a LIGHTLY floured surface lightly work the dough into a baguette shape. I did this simply by folding the dough on itself and stretching it at the ends. I haven't quite mastered the shaping technique but I'm working on it. I made my baguette about 24" long and about 2" in diameter. Once formed, let it rest for 25-30 minutes on the lightly floured surface.

While the dough is resting preheat your oven to between 480-500. You'll want a pizza stone in the oven along with a broiler tray. Position the stone on a high rack I did mine two down from the elements. The rack with the broiler tray goes on the lowest shelf. Start the pre-heating around the time you let your dough start proofing.

Shortly before the 25 minutes are up brush your dough with water using a pastry brush. After it's brushed make three to five (depending on the length of the baguette) slashes on the baguette using a serrated blade or exacto knife. The cut should go in a diagonal line across the width of the bread. They should be about 1/2 inch deep. Fill a liquid measuring cup with 1 1/2 cups of water.

Turn your oven down to 475. Transfer the dough onto the hot pizza stone (use a pizza peal if you have one if not just don't burn yourself). Keep the cut side up. Pour the water into the broiler pan. Close the oven quickly. Allow the bread to cook for 25-30 minutes depending on your oven. Your bread should be a golden brown heading toward dark brown and sound hollow when you tap it. Transfer to a wire rack and let it cool a bit before eating it. When you do cut into it you should have a light and fluffy crumb with lots of little air pockets in it. Please note if you leave it in the fridge to rise for three to four days you'll get a very pleasant sourdough tang to the bread. It's like San Francisco hooked up with Paris and had a delicious baby.

For my next variant I'm starting with a warm rise before I refrigerate and I added some gluten supplement to the dough. I'll let you know how that goes.

Yummy Meatloaf

2010-12-08T13:29:00.000-08:00

1.5 lbs low fat ground beef
1 cup oats (preferably "Old Fashioned" or "regular")
1 egg
1 small onion, chopped
1/2 cup ketchup
1.5 teaspoon salt
dash pepper

Mix together until well blended. Pat into loaf pan.

Bake @ 350° for 45-60 minutes. With ~5 minutes to go top with ketchup swirls.

I serve with mashed potatoes or cabbage.

Food Storage Chili

2010-12-02T15:17:00.000-08:00

I love this chili because it's quick and helps me use up my stored canned foods. All cans are 15 oz unless otherwise specified.

1 lb lean ground beef
1 large onion
1 can kidney beans
1 can pinto beans
1 can refried beans
1 can corn
1 can chopped tomatoes
1 can tomato sauce
1 cup water
1 4 oz can green chilis
1 pkg taco seasoning
1 pkg Hidden Valley Ranch dressing (NOT buttermilk) dry mix

Chop onion and brown with ground beef. Add remaining ingredients (don't drain anything). Bring to boil over medium heat. Cook for 15 minutes, stirring occasionally.

Oyakodon

2010-10-05T21:20:00.000-07:00

Sorry for so much Japanese food, but really it's the only exciting thing I make. Otherwise it's spaghetti and food of that ilk. I'm trying to make sure I can make Japanese food so that my kids will have a taste of 'home' when we move to the US one day. Plus, Edamame tends to eat favor Japanese food over American.

Here goes!

Oyakodon literally is Mother/child rice bowl. It is egg and chicken. I wonder if that wouldn't be kosher.

Step 1: cook some short grain rice up, I prefer brown rice. I plead with you not to use Uncle Ben's

Step 2: Make magical Japanese sauce.
1 1/2 cups soup stock(preferably kelp or mushroom...not american style please)
3 Tbsp. sugar
2 Tbsp soy sauce
3 Tbsp. mirin(sweet japanese cooking wine)

Then heat up and disolve the sugar

Step 3: Add an onion that has been cut into 1/4 vertical strips. Let that cook until the onions are clear and tender

Step 4: Add 3/4 ~ 1 lb. of deboned chicken thigh cut into bite sized pieces and let cook covered. Check after a few minutes and flip the chicken pieces over and cook a tad bit longer.

Step 5: Lightly beat 4~6 eggs. Don't over do it, you need to still be able to distinguish the yolk for the white. Pour 3/4 of the eggs over the onions and chicken and cover for a bit. When it is almost cooked add the last little bit and cook just a bit more. Turn off the heat just before it is completely cooked. You serve it still slightly runny and let the hot rice cook it the rest of the way. Same egg caution as before, know where your eggs are from.

Step 6: Eat up!

We had it with miso soup and a salad, I need to tweak the dressing recipe before I share it. The kids had seen the Cooking with Dog video about Omu-rice before hand and begged for ketchup on it. They loved it, but that's because we all know that ketchup has chemicals in it that are highly addictive to children under 10. I have no idea what it is, but Ed will put ketchup on anything almost.

Sukiyaki

2010-10-01T04:41:00.000-07:00

Yet another installment of crazy Japanese food hour. Sukiyaki is one of my favorite dishes, but tends to be considered fancier(at least on the restaurant scale). It's also a bit dangerous with kids around, open flame at the table and 20 month olds don't typically mix. Nonetheless I had to fulfill this craving, and found out how to make it. First a big thanks to Cooking with Dog(poor grammar not the crazy side of asian cuisine).

For the sukiyaki sauce you will need
3 tablespoons sugar
1/2 cup soy sauce
1/2 cup mirin or saké
1 tablespoon vegetable or beef stock powder(not bullion...the flavor is way too different)

You bring it to a boil and turn the heat down

then add

thinly slice beef(1/2 to 1 lbs.)
wide chopped napa cabbage
diagonally cut leek
a few cross sections of a yellow onion
seared tofu cut into large cubes(just plain firm if you can't find seared tofu)
diagonally sliced carrot(about 1/4 inch)
Komatsuna(Japanese mustard spinach) wide chopped...I couldn't fit it in the pan.
Shiitake mushrooms(6-12, stems off, cut a pretty star in the top if you want to)
Maitake mushrooms(1 bunch, bottom cut off, break it up into small clumps...I might add more next time)

This usually calls for Konjak noodles, but I put udon noodles in later.

let it boil and simmer for 10-15 minutes. I ended up adding a few cups of water so that the broth wouldn't be too thick.

Then you can eat it, and if you KNOW where the eggs are from, dip it in a raw beaten egg. It seems freaky, but tastes soooooo good. Only do this if you are absolutely sure of where the eggs are from, like your hippie, chicken raising neighbor.

We dig noodles, so once everything was cooked, we added some precooked udon noodles, and then ate up.

Dish it out, and enjoy. This way you don't burn your small child at a fancy restaurant, and still get to enjoy this great flavor. I used a normal deep sauce pan. It does need to be deep though.

Good luck, and feel free to ask questions.

Pumpkin Chocolate Chip Cookies

2010-09-15T10:00:00.000-07:00

Let me start by saying that I don't like pumpkin. I don't like pumpkin pie, fudge, ice cream, shakes, soup..... I don't like pumpkin in any form. Except, these cookies. I love them. I want to eat them for breakfast. And all day long.

PUMPKIN CHOCOLATE CHIP COOKIES
1 cup shortening
2 cups white sugar
2 eggs
2 teaspoons vanilla
1 (15 oz) can pumpkin puree
1.5 teaspoons baking soda
1.5 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 cups flour
1.5 cups chocolate chips (or more if you like extra chocolate)

1. Preheat oven to 375 degrees. Grease cookie sheets.
2. In a large bowl, cream together shortening and sugar until smooth. Beat in eggs, one at a time. Stir in the vanilla and pumpkin until well blended. Add remaining ingredients as listed. Drop by tablespoonfuls onto cookie sheet.
3. Bake for 12 minutes or until edges begin to brown. Let cool slightly before removing from cookie sheet.
4. ENJOY!

Queen Scarlett's foil packet dinner

2010-08-27T12:24:00.000-07:00

So I made this today, and mentioned it on my post here. Hope you all enjoy! Also - please send in your favorite camping recipes! Cheers!

Queen Scarlett's foil packet dinner

ingredients:
Organic ground beef
Garlic flavored olive oil
Freshly ground black pepper
Onions, diced
Carrots, sliced
Celery, sliced
Potatoes, sliced
Tomatoes, diced
Cream of mushroom
Worcestershire sauce
Packet of Lipton onion
Sour cream

Mix one can of cream of mushroom soup with about one tablespoon of Worcestershire sauce (I just swish the bottle in a circle for measurement sake), and one packet of the Lipton onion. Stir well. Set aside.

Chop, dice, slice all the veggies.

Brush garlic olive oil over foil. Add freshly ground black pepper then organic ground beef.

Top the beef with onions.

Then add potatoes, carrots, celery and tomatoes.

Then top with the cream of mushroom mixture, with a dollop of sour cream, and little more ground pepper.

Wrap the packets, label and wait with bated breath to find out how it all turns out. I think they'll need to cook it on hot coals for 20-30 min.... or whenever they are cooked.

Grandpa's BBQ sauce

2010-08-16T05:29:00.000-07:00

This is my grandpa's BBQ sauce recipe and it is great. I've been using it to fulfill cravings, and it's been doing a great job. We usually use it for chicken, but my aunt uses it for hamburgers and steaks, and I've started using it on salad(after I've cooked the sauce).

1 C. Apple Cider Vinegar
1 C. cooking oil(I use olive oil because I have a TON from Costco)
1 tbsp. Worchestershire sauce(soy sauce is a good substitute)
1 tsp. salt
2 tsp. paprika
3 tbsp. mustard
15 dashes Tabasco sauce
1 bulb Garlic, minced (yes, a whole bulb. It blends well with time.)
1/4 to 1/2 Medium Onion, chopped fine
2 to 3 tbsp. Ketchup

Mix well and store for several hours before using.
A variation that my father likes is to use a blender to mix all the ingredients.

I also make a huge batch and freeze individual bags of chicken in the sauce, it marinates as it defrosts.

Enjoy!

Killer Oreo Faux Cheesecake

2010-06-30T16:14:00.000-07:00

I did not make this up. I got it from some random magazine that does not put their name in a footer. So when I tore the page out, I had no idea from whence it came. Way to fail, random magazine!

Oreo pie crust (you can buy them at the grocery store next to the graham cracker crusts. You could make one, but then you would have to buy Oreos, and then they would get eaten before you made the crust, thus starting a vicious Oreo circle that culminates with you just going and purchasing a crust ready-made.)

10 oz chocolate chips
1 pkg cream cheese. (8 oz. Don't cheap out and get the low-fat kind. You are fooling no one.)
1/2 c powdered sugar
2 C heavy cream
2 t vanilla

Melt the chocolate chips.
Beat the cream and 1/4 C powdered sugar at medium speed until firm peaks (not stiff) form.
In separate bowl, beat cream cheese and remaining powdered sugar until smooth. Add in melted chocolate at low speed.
Fold 1/2 of cream mix into chocolate mix. Spread into crust.
Spread remaining cream mixture onto top of the pie.
Refrigerate 4 hours.

If you, like me, have very little brain power in the summer-time and don't read recipes correctly sometimes, then you can also make it like this:

Steps 1 & 2 are the same
Pour everything else in the bowl and beat.
Smash it into the crust
Refrigerate 4 hours.

Tilapia with Green Beans, Spinach and Tomatoes and Quinoa

2010-04-08T09:05:00.001-07:00

So I follow the Food Network tweets and they had this Tilapia with Green Beans recipe one day.

I luckily had a few items and whipped it up...with some variation.

Tilapia with Green Beans, Spinach and Tomatoes and Quinoa

2 Tbl flour
2 tsp chopped fresh oregano (I used my ground and flakes in the pantry)
Kosher salt and freshly ground pepper
Bay Seasoning
Paprika
4, 6oz tilapia fillets
4 Tbl unsalted butter
1/2 lb thin green beans or haricots verts (I had a handful of green beans in the fridge)
2-3 handfuls of spinach (because I didn't have enough green beans)
2-3 cloves of garlic, diced
1 cup tomatoes - grape or cherry, halved (I just had hot house...so I sliced them to bite-size)
Juice of 1 lemon

Combine flour, oregano in a shallow dish, season with salt and pepper, bay seasoning, paprika.

Place a large skillet over med-high heat. Dredge the fish in the flour mix, shaking off excess. Melt 3 Tbl butter in the skillet, add 2 fillets (mine is big enough I did all three) and cook until golden brown on the bottom, about 4 min. Flip and cook through, 1-2 more min. Transfer to a plate and keep warm, Repeat with remaining fillets.

Add the green beans and garlic to the skillet and cook about 1-2 min. Add in the spinach, season with salt and pepper, then add the tomatoes and cook until just softened/wilted, about 1 min. Stir in the lemon juic and d1/4 cup water, then cover and cook until the beans are tender, about 3 min. REmove from heat and stir in the remaining 1 Tbl butter until just melted.

Meanwhile I boiled some organic chicken broth (I love Pacific Natural Foods Organic Free Range Chicken Broth) and added in the Quinoa and simmered for about 10-15 min. Perfect accompaniment to this meal.

Dish up the fish and veggies and enjoy.

Spaghetti Sauce

2010-04-08T08:53:00.000-07:00

This is a recipe I got from my friend Tracy.

I love it...and I have made some adjustments to it. You'll see my adjustments in (parentheses).

Savory Sweet Spaghetti Sauce

10 cloves of garlic
1 large onion diced
1-2 shallots (I love shallots so I like to add them in)
1 large bottle of Prego (I like Barilla - with mushrooms)
1-2 lbs ground beef, turkey or chicken (your preference)
6 SPICY Italian sausages, remove casing (I use the spicy sausage already crumbled and ready to cook from Nugget)
1 can diced Italian seasoned tomatoes
4 Tblsp Worcestershire (I always add more - base it on your taste buds - I can never get enough of Worcestershire)
3 Tbsp Beef Base (Minor's beef base - you can find it at Costco or your grocer)
1 cup Ketchup (I tend to add a bit more... I don't measure...)
4-6 Bay Leaves
3-5 sprigs of Rosemary (I added this...love rosemary)
1-2 Tblsp Italian Seasoning
1-2 Tblsp freshly ground black pepper (I also add white pepper)
1/2 cup sugar (more or less depending on you)

Saute the garlic, onions and shallots - add in the meat (ground meat and sausages) and cook until the meat is brown.

Add in the italian seasoning, worstershire, beef base, bottle of Barilla sauce, can of diced tomatoes, ketchup, bay leaves, rosemary pepper, sugar. Heat to boiling, then reduce heat to simmer for 1.5 hours, stirring occasionally.

Taste and add more Worcestershire/beef base if you need more savory flavors. Add more cans of tomatoes if it is too sweet... and more sugar/ketchup if it's not sweet enough.

I like to serve this with mini farfalle, rotini, or spaghetti noodles.

Have fun!!!!

Penne with Spicy Tomato Cream Sauce

2010-04-08T08:51:00.001-07:00

Penne with Spicy Tomato Cream Sauce

This is a variation on a recipe that included vodka.

1/4 cup extra virgin olive oil
4 cloves garlic (I always add a couple cloves more)
1/2 teaspoon crushed red pepper flakes
1 28oz can crushed tomatoes
3/4 teaspoon salt
1 lb penne pasta (I liked the mini-penne) cooked/drained al dente
1/2 cup heavy whipping cream
2 (3.5 oz) links sweet Italian sausage (or I like to get the Italian sausage at my local Nugget that is already crumbled and ready to go) [you could also substitute shrimp instead of sausage - note you will not need to cook the shrimp as long - do the garlic/red pepper and oil first - then add the shrimp]

In a large skillet, heat oil over med-high heat. Remove the casing from the sausage and cook, breaking up the meat until brown. Add garlic, red pepper and stir until garlic is golden brown.

Add the tomatoes, salt and bring to a boil. Reduce the heat to low and simmer 15 min.

Add the cream and bring to a boil, reduce to low and add the pasta, toss and serve.

Enjoy!

Oatmeal Cake

2010-03-06T08:48:00.000-08:00

This is an easy, super delicious cake.

CAKE

Mix together:

1 1/2 cups very hot water

1 cup oatmeal (better if you DON'T use quick oats)

1/2 cup cooking oil

2 eggs

Add:

1 cup white sugar

1 cup brown sugar

1 1/3 cups flour

1 tsp cinnamon

1 tsp baking soda

1 tsp salt

Bake in greased & floured pan at 350 degrees for 30 minutes.

FROSTING

Stir over warm heat until melted & bubbly:

3/4 cup brown sugar

1/4 cup butter

Add:

2 Tbsp milk

1/2 cup chopped nuts (I prefer walnuts)

1/2 to 1 cup either coconut or small marshmallows (I like the coconut)

If using marshmallows, stir until melted and blended well.

One-pot Chicken and Brown Rice

2010-02-03T13:03:00.000-08:00

Everyday Food Magazine, Jan/Feb 2010, p.112

Serves 4

Prep Time: 15 min

Total Time: 65 min

1 Tbsp olive oil

4 bone-in chicken thighs (6-8 oz each)

coarse salt and ground pepper

1 large yellow onion, cut into 8 wedges

2 celery stalks, cut into 1.5 inch pieces

2 medium carrots, cut into 1.5 inch pieces

1 bay leaf

1.75 cups water

1 cup brown rice

1. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and place, skin side down, in pot. Cook until golden brown on both sides, 10 to 12 minutes total. Pour off all but 1 Tbsp fat from pot; add onion and celery. Reduce heat to low, cover, and cook 20 minutes.

2. Add carrots, bay leaf, and 1.75 cups water; stir in rice and season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and cook until rice absorbs almost all the liquid, 40 to 45 minutes. Let stand, covered, for 10 minutes before serving.

Cinnamon Rolls

2009-11-25T12:45:00.001-08:00

Making these again for Thanksgiving... thought it deserved it's own post.

Leann Bertoch's Cinnamon Rolls
My Mom used to make these all the time... and they're so good.

1 cup milk
½ cup sugar
1 cube butter
1 tsp salt
Put into a saucepan and bring to almost a boil – take off stove and let cool

In a small bowl combine ¼ cup warm water, 1Tbsp yeast and a pinch of sugar and flour

In a large bowl
4 cups flour
½ cup (or more) raisins

Beat three eggs into milk and add all ingredients together. Stir well. Let raise 2 hours.

Roll out on floured board 1/4” thick to a large circle (I’ve been making it a rectangle because it makes the rolls more even)

Pour ¼ cup melted butter on top. Sprinkle sugar on top (about 1 cup). Sprinkle with cinnamon on top of the sugar. Bake at 350 degrees for 12-13 minutes.

Glaze with 2 cups powdered sugar, ¼ cup milk, 1 tsp vanilla and approx. ¼ cup butter.

The Greatest Waffles Ever Made

2009-09-20T17:35:00.001-07:00

Don't doubt me.

From It's All American Food by David Rosengarten

2 C flour (I have used all-purpose and pastry, both are good)
1/4 c + 2 T sugar
2 t baking powder
3/4 t baking soda
3/4 t salt
4 large eggs, separated
1 1/2 C milk
1 C sour cream
1/4 lb (1 stick) butter, melted and cooled slightly
1 1/2 t vanilla

Preheat waffle iron.

Sift dry ingredients (except for 2 T sugar) and set aside.

In mixing bowl, beat egg whites on low speed until foamy, then add the 2 T sugar and increase speed to medium and beat until soft peaks form.

In another bowl, whisk together yolks, milk, sour cream, butter, vanilla. Add flour mixture and stir until just combined. Fold in egg whites. DO NOT OVER STIR.

Spray waffle iron, pour about 3/4 c onto iron and close. Cook until almost crispy (steam will stop coming out of iron when they are just about done.)
Makes about 10-12 waffles, depending on the size of your iron.

These freeze well, but you really and truly won't have any leftover. We eat them for dinner at least once a week, lately. The egg white and sour cream make the texture almost like a souffle. So freaking awesome.

Crepes

2009-07-28T18:22:00.000-07:00

This was a Sunday night favorite when I was a missionary in France.

Ingredients:

4 Cups Milk
3 Cups Flour
Pinch of Salt
3 Large Egg
6 Tbsp Oil
1 Cup Sugar
2 Tbsp Vanilla

Usually I just mix this all together in a kitchen aid until blended. Best to add flour gradually to liquid so as to avoid clumps. You might need to add more or less sugar depending on your taste preferences.

Heat a skillet to medium high heat. Melt about 1 Tbsp of unsalted butter on the pan, add excess melted butter from pan to mixture and beat in. Ladle in enough batter to cover the entire pan, move the pan around to spread the mixture thinly over the entire pan. Should be slightly thinner than tortillas. Once the crepe begins to bubble pry the edge from the pan and with turner and flip crepe (about 15 seconds on a well heated pan). Cook second side briefly until begins to bubble (about 10 seconds on well heated pan).

If crepe sticks lower heat and add more butter to pan. It takes a few tries to get the technique down.

Serve with nutella, strawberries, and cream. Ice cream is also acceptable.

Bacon Garlic Roast

2009-07-28T14:44:00.000-07:00

This is a variant on a Williams Sonoma "Savoring France" recipe that I absolutely love.

Ingredients:

3 1/2 lbs Rib Roast or Veal Loin
3 TBS Extra Virgin Olive Oil
1 TSP Salt
1 TSP Freshly Ground Pepper
2-4 Bay Leaves
4 Fresh Thyme Sprigs
6-10 Slices Thick Sliced Bacon (depending on size of roast)
6 Heads Garlic
4 Chopped Garlic Cloves

Preheat an oven to 425 F

Rub the roast with 1 tablespoon olive oil followed by salt and pepper. Place bay leaves, chopped garlic cloves, and thyme springs on the top of the roast. Wrap roast with bacon slices, usually I lay the bacon along the longer dimension of the roast. Tie up bacon with kitchen string to hold bacon in place. Cut 1/4 inch off top of garlic heads. Rub the heads with the remaining oil. The roast bacon side up on a rack in a roasting pan. Wedge garlic heads around the roast.

Roast uncovered, basting roast and garlic with pan juices, until 145 F at thickest part (this will leave the center rare and the edges medium well) about 1 hour. Transfer roast and garlic to platter and cover loosely with foil. Let rest 10 minutes before carving.

Remove twine. Set aside pan juices for use as gravy. Smear garlic cloves from garlic heads on sliced meat for extra flavor. (The bacon is usually eaten by the carver as a special bonus.)

Fourth of July Fare

2009-07-09T14:43:00.001-07:00

1lb. Organic, lean ground beef
Gorgonzola Cheese
Feta Cheese
Goat Cheese
1/4 of an onion
Worcestershire Sauce
A1
Williams Sonoma Slow Cooker sauce
Freshly ground pepper

Mix (in my case - got my hubby to do the hand mixing for me), and form into patties - I was able to make six patties total.

Cook the patties however you prefer - stove-top, grill, etc.

We used onion buns, romaine lettuce, tomatoes, pickles, ketchup and mustard.

Next time I make these burgers I'm going to sauté the onions with the mushrooms before adding them into the burger mixture.

I might add avocados and bacon if I think ahead of time...

For the corn - this is my hubby's creation.
I steam the corn for 7 min.
He butters them in unsalted butter.
Sprinkles freshly ground black pepper on them - we love pepper.
Grates parmesean cheese and covers the corn.
Grill.
Enjoy!

Mayo and Salmon Are My New Best Friends

2009-06-24T18:47:00.000-07:00

So, I wanted to make some fried Tilapia. But then realized I was out of Tilapia. So I grabbed some Salmon.

Then I realized I was out of eggs to bread the salmon.

So I grabbed some mayo.

Smeared the mayo on the salmon.

Breaded in panko, garlic seasoning, and parmesan.

Fried quick.

A.Maz.Ing.

That is all.

California Pizzas

2009-06-19T16:03:00.000-07:00

I love California Pizzas. I love the gourmet ingredients, the fresh flavor, the light feeling from eating them. I can't believe I haven't made these myself until now. Making these pizzas from scratch... are really the best pizzas that I've tasted... same with my hubby.

This is a great party idea or Family Home Evening idea. Make the dough that day - and let everyone make their own pizza. Yum... all I can think of all day are these pizzas.

California Pizzas

from Ina Garten's Barefoot Contessa Parties

makes 6 pizzas

For the dough:

1 1/4 cups warm (100 to 110 degrees F) water
2 packages dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all-purpose flour, plus extra for kneading
2 teaspoons kosher salt

For the toppings (select 8):

1 red onion, thinly sliced
1 pound fresh mozzarella, grated
1/2 pound Italian Fontina, grated
1/2 pound mild goat cheese, such as Montrachet, sliced
1 red or yellow bell pepper, cored, seeded, and julienned
1/4 pound prosciutto, thinly sliced and julienned
1 bunch arugula, cleaned and dried
6 plum tomatoes, sliced 1/4-inch thick
4 pork or turkey sausages, cooked and sliced
1 bunch basil leaves, cleaned and dried
4 garlic cloves, roasted
Crushed red pepper flakes
Pepperoni, Salami (because my girls like meat)
Olives (because I love olives)

For prep:

1/2 cup good olive oil
Cornmeal

Directions

For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.

When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.

Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.

Preheat the oven to 500 degrees.

If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)

Brush the dough with olive oil and add any toppings you wish, piling them high. Drizzle each pizza with 1 Tbsp of olive oil and bake for 10-15 minutes, until the crust is crisp and the toppings are cooked.

Cake to throw in Jessica Seinfeld's face

2009-05-26T22:54:00.000-07:00

Our Anniversary is tomorrow(woot!) and so I wanted to make a cake. Can't have eggs 'cause of the babe, so I did a search and found this chocolate zucchini cake recipe, which turns out originally came from this recipe. Here is MY version.

1/2 cup softened butter
1 cup light brown sugar(plus more because that's how we roll)
1 tsp vanilla
1(heaping) tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs(or we used egg replacer with milk instead of water)
2 cups flour(1.5 wheat/.5 white)
2ish cups finely shredded zucchini(2 medium sized zucchini)
handful of chocolate chips - you know how much you want, you decide your own

1. Beat sugar, butter and vanilla until creamed. Add in bp, bs(ha ha), salt, and eggs.

2. Beat in flour. The mixture will be fairly dry...that's OK.

3. Add in the zucchini, it'll make the dough much more liquidy. Add chocolate chips.

4. Carmelize some nuts for the top(I did walnuts...just chop some up, throw them in a fry pan with some sugar and saute until the sugar sticks to the nuts)

5. Spoon batter into a greased and floured cake pan. Lightly sprinkle the carmelized nuts on top. Place in the oven at 360 F( I know it was 180C, I think that is 360...right?) for 40-50 min.

I've already tasted some of it, and it is GOOOOOD. This is especially for you, La Yen.

Chicken Enchilada Casserole

2009-04-20T23:46:00.000-07:00

This is one of my mother's old standby recipes. It always tastes good when you're in the mood for faux mexican.

3-4 large chicken breasts 1 teaspoon sugar
1 c. chopped onion 1 teaspoon cumin
3 cloves garlic 1/2 teaspoon oregano
2 Tablespoons butter 1/2 teaspoon basil
1 16 oz. can tomatoes 12 oz. bag tortilla chips
1 8 oz. can tomato sauce 2 1/2 cup shredded jack cheese
1/4 c. chopped yellow chilies 1/2 - 1 cup sour cream

In a sauce pan, simmer chicken breasts in water to cover 15-20 minutes until tender. Drain, carefully remove skin and bones and shred chicken into bite size pieces. In a sauce pan, saute onions and garlic in butter until tender. In a cassarole dish or crock pot combine the cooked garlic and onions, tomatoes, tomatoe sauce, chopped chilies, sugar, cumin salt, oregano basil and chicken. (If cooking in a crock pot, the chicken doesn't need to be precooked if it will be cooked for several hours). Heat thoroughly (30 min at 375 in oven). This mixture should be somewhat watery at this stage.
Add sour cream, jack cheese and tortilla chips, mix well and cook for another 10 - 15 minutes or until hot.

Changes: I have to change this recipe around because of availability issues and because I like WAY more veggies than my mom does. I usually drop the chicken breasts down to 2, instead of tomato sauce I take another can of canned tomatoes and blend them, and throw those in instead. We can't get yellow chilies, so in goes a few pieces of canned jalapeno(diced). I like to add about half a can of canned corn and a whole bunch of chopped green peppers in(I fry them up with the onions and garlic). Toy with it however you like. My potato lovin', wish-I-could-eat-casserole-all-the-time husband REALLY likes this recipe.

Pulpeta

2009-04-07T10:20:00.000-07:00

Let me preface this by saying that there are two strong reasons for cooking Pulpeta: One, there was an entire Cosby Show subplot involving Claire keeping Dr Huxtable from eating Pulpeta because she wanted him to have one leaf of lettuce and a rice cake; Two, it is Cuban, and therefore delicious, just like my husband. Pulpeta is, essentially, a braised and fried meatloaf stuffed with eggs and covered with bacon. Now that I typed that, I realize that I don't need to preface that at all. It should speak for itself. Here is how I make it:

1 pound of ground meat. (You can use a combo of meats, or just stick with what is in your fridge.)
1 T salt
1 T pepper
1 t Mural of Flavor from Penzeys, or just use Italian seasoning and a little extra garlic.
Liberal dump of powdered garlic (not garlic salt.)
2 T Worcestershire sauce
2 beaten eggs
2 C Panko or fine bread crumbs
2 hard-boiled eggs
Olive oil
1 (Or more if you are big onion eaters) large onion, thinly sliced
6 bay leaves (If you are cheap with your bay you can reduce this.)
1/2 C water or apple juice
1 C beef stock
Bacon

Mix all of the meat and spices (not the bay leaves) and W sauce together in a big bowl. Use your hands. Add the beaten eggs and enough Panko to make it thick and roll-able.

Flatten it out into a 10"x4" rectangle. Put the hardboiled eggs in the middle. Shape the meat around it, and mold it into a loaf, making sure the ends are all sealed up. Roll it in more panko.

In a heavy casserole pan pour some oil and heat until fragrant. Brown the loaf on all sides, and take out of pan.

In the same pan, sautee the onions until they are golden. Add the loaf back in, pour the liquids and the bay leaves in. Artfully stick some bacon slices on top of the loaf. Bring to a boil, then reduce to low, cover and simmer for about 45 minutes. (If you are freaking out about meat, use a meat thermometer to make sure it is cooked through. You baby.)

Remove loaf from pan, let sit for a few minutes, then slice into thick slices and serve with the hot sauce. Or serve cold as a sandwich. Either way, while you eat you must discuss how Fidel is ruining the homeland for everyone and how you want to punch those kids who wear Che TShirts in the throat.

Tomato, Bean and Fried Basil Salad

2009-04-03T09:15:00.002-07:00

Tomato, Bean and Fried Basil Salad
serves four
from Best Ever Three and Four Ingredient Cookbook

1/2 cup fresh basil leaves
11oz cherry tomatoes, halved
14 oz cans mixed beans, drained and rinsed (I used pinto)
5 Tbsp extra virgin olive oil
salt and ground black pepper

Reserve one third of the basil leaves for garnish, then tear the remainder into pieces. Pour the olive oil into a small pan. Add the torn basil and heat gently for 1 minute, until the basil sizzles and begins to color.

Place the halved cherry tomatoes and beans in a bowl. Pour in the basil oil and add a little salt and plenty of freshly ground black pepper. Toss the ingredients together gently, cover and leave to marinate at room temperature for at least 30 minutes. Serve the salad sprinkled with the remaining basil leaves.

Scarlett's Garlic Pasta

2009-04-03T09:15:00.001-07:00

Scarlett's Garlic Pasta

Wheat Spaghetti Noodles
Garlic
Red Pepper flakes
Kosher salt
Freshly ground black pepper
Italian Seasoning
Thyme
Olive oil

Boil the pasta in some salt and olive oil, drain, set aside.

In a pan (I prefer a wok) heat 5Tbsp (depending on amount of pasta) of Olive Oil on med-high heat. Quickly add garlic (lots), kosher salt, a sprinkle or two of red pepper flakes, kosher salt and pepper. The garlic will quickly turn golden (careful not to burn it). Add in the pasta.

Stir in a dash or two (however you like it) of Italian seasoning, thyme, more pepper and salt as needed. Heat thoroughly and eat.

Orange, Soy-marinated Chicken

2009-04-03T09:15:00.000-07:00

Orange, Soy-marinated Chicken
serves four
from Best Ever Three and Four Ingredient Cookbook

4 skinless, chicken breast fillets (we don't eat much so I only used two)
1 large orange
2 Tbsp dark soy sauce
14 oz medium asparagus spears

Slash each chicken portion diagonly and place them in a single layer in a shallow, ovenproof dish. Halve the orange, squeeze the juice from one half (I like my Braun electric juicer) and mix it with the soy sauce (I ended up doubling the marinade). Pour this over the chicken. Cut th eremaining orange into wedges and place these on the chicken. Cover and leave to marinate for several hours. (I would have done this the night before - but forgot - so mine marinated for about 2 hours)

Preheat the oven to 350 degrees. Turn the chicken over and bake, uncovered for 20 minutes. Turn the chicken over again and bake for a further 15 minutes, or until cooked through. (remember to check it)

Meanwhile, cut off any tough ends from teh asparagus and place in a frying pan. Pour in enough boiling water just to cover and cook gently for 3-4 minutes, until just tender. Drain and arrange on warmed plates, then top with the chicken an dorange wedges. Spoon over the cooking juices. Serve immediately.

We had this with freshly squeezed cara cara orange juice, Scarlett's garlic pasta, and the Tomato, Bean and Fried Basil salad.

Tagliatelle with Vegetable Ribbons

2009-04-02T09:15:00.000-07:00

Tagliatelle with Vegetable Ribbons
serves four
from Best Ever Three and Four Ingredient Cookbook

2 large zucchinis
2 large carrots
9oz fresh egg tagliatelle
4 Tbsp garlic flavored olive oil
salt and ground black pepper

With a vegetable peeler cut the zucchini and carrots into long thin ribbons. Bring a large pan of salted water to boil, then add teh zucchini and carrot ribbons. Bring the water back to boil and boil for 30 seconds, then drain and set aside.

I use the same water to boil the pasta. Drain the pasta and return it to the pan. Add the vegetable ribbons, garlic flavored olive oil and seasoning and toss over a medium to high heat until the pasta and vegetables are glistening with oil. Serve the pasta immediately.

We had this with Ina Garten's Brussel Sprouts (yum) for dessert we had fresh strawberries with fresh cream (Ina's recipe)

Crab and Cucumber Wraps

2009-04-01T20:47:00.000-07:00

Crab and Cucumber Wraps
serves two (but it served two adults and two little girls...and we had leftovers for the next day)
from Best Ever Three and Four Ingredient Cookbook

1/2 a cucumber (I like English cucumbers)
1 medium dressed crab (I used about half of those real crab tubs from Costco)
4 small wheat tortillas (I ended up having enough for 6 tortillas)
8 Tbsp hoisin sauce (I just used as much as I wanted...I love that sauce)
ground black pepper
tabasco (optional - we like)

Cut the cucumber into small even-sized batons.

Lightly toss the crab meat with ground black pepper in a bowl.

Heat the tortillas gently, one at a time, in a heavy frying pan until they begin to color on each side.

Spread a tortilla with about 2 Tbsp hoisin sauce, then sprinkle with cucumber. Add crab meat down the center of each tortilla and roll up. Repeat with the remaining ingredients. Serve immediately.

We had this with the Avocado Soup.

Avocado Soup

2009-04-01T20:34:00.000-07:00

Avocado Soup
serves 4
from Best Ever Three & Four Ingredient Cookbook

2 large ripe avocados
1/2 pint (or 1 1/4 cups) sour cream (I found the soy kind - it was awesome)
4 cups chicken stock
small bunch of fresh cilantro (if you like it - my family doesn't)
ground black pepper
crumbled bacon (from Costco)
shredded cheese (the kids and the hubby like cheese on everything)

Cut the avocados in half, remove the peel and lift out the pits. Chop the flesh coarsely and place it in a food processor with 3-4 Tbsp of the sour cream. Process until smooth.

Heat the chicken stock in a pan. when it is hot, but still below simmering point, stir in the rest of the cream.

Gradually stir the avocado mixture into the hot stock. Heat but do not let the mixture approach boiling point.

Chop the cilantro. Ladle the soup into individual heated bowls and sprinkle each portion with chopped cilantro, bacon, cheese and black pepper. Serve immediately.

We had this with the Crab and Cucumber Wraps.

Darlybird Cupcakes

2009-02-15T17:59:00.000-08:00

I am posting Darlybird's cupcakes because I'm always looking for her recipes when I'm craving a cupcake... now I can have them in my online file. ;-)

Below is exactly how it appears on her blog.

CUPCAKE INSTRUCTIONS

i'll give you a quick rundown of the three versions i did. all started with a $1 cake mix . . . and i definitely recommend using a mix since you'll be doing a fair amount of other things, like making fillings, etc. DISCLAIMER: i just reread these instructions and they're a bit frenetic at best. sorry. it's just that they were all a grand experiment. i figured out what i was doing as i did it. so i hope it makes sense.

so, first: Lemon cupcakes with lime curd filling and raspberry frosting

--lemon cake mix....make and bake as instructed

--lime curd: one can sweetened condensed milk with 1/3 c. fresh lime juice. (stir till combined)

--raspberry whipped cream frosting: this recipe is totally approximate, since i was just mixing random ingredients in. so bear with me and my imperfections:

Whipped cream with a bit of almond extract, powdered sugar, a couple TBS of butter, and a bit of cream cheese. mix together. add 1/2 bag of frozen raspberries and blend. let it sit for a bit so the raspberries have time to slightly thaw. then mix more. voila!

Chocolate Whipped Cream Cupcakes

chocolate cake mix -- make as directed

filling=whipped cream with some powdered sugar and almond extract (i had a ton of this left over, so i actually used the leftovers to make the raspberry frosting).

frosting: it's wilton's buttercream recipe. tamra just called me for the recipe and i looked it up online, and i think i have it memorized. dang! that will not be good for the baked good addiction. i've only made it once before, but it is the best buttercream on the planet!

1 c. butter
4 c. powdered sugar
1 tsp. clear vanilla (i bought this at shepherds.....it just doesn't color the buttercream brown)
2 TBS milk

beat the butter in your pinky pie mixer (so cute!) until it's totally whipped. leave the butter out for a couple of hours or at least microwave it for a second so it's room temp.
add powd sug one cup at a time, vanilla, and milk last. i made a double batch of this and then took half out for the guava cream cheese cupcakes. then i added 3-4 TBS of cocoa powder and some more milk and that is what makes it a chocolate buttercream. super duper easy!

Vanilla cupcakes with guava cream cheese filling and vanilla buttercream

yellow cakemix- m.a.d. (as directed)

guava filling is found in a weird sealed bag at shepherds. i loved it and think it is awesome. it's a little thick to pipe into cupcakes, so i added some cream cheese and milk to kind of tame it down and thin it.

fill cupcakes and then frost with the vanilla buttercream from above recipe.

FILLING CUPCAKES: there is a tip at shepherds that is 1.50 or something and it looks like a long hollow needle. you put the filling in your bag and then stick that tip into the cupcake at least halfway. squeeze filling out into the cupcake to the point that you can see the cupcake expanding, but not bursting. it's super easy and i think it makes them so much fun.

Sunrise Frittata

2009-01-23T15:03:00.000-08:00

This recipe is from the December/January 2009 issue of Healthy Cooking Magazine. My kids even liked it!

2 teaspoons canola oil

1 1/2 cups frozen O'Brien potatoes

1 1/2 cups cubed fully cooked lean ham

8 egg whites

4 eggs

1/2 cup shredded fontina cheese, divided

1/3 cup fat-free milk

1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano

3/4 cup julienned roasted sweet red pepper

3/4 cup salsa

1/4 cup minced fresh cilantro

1. In a large ovenproof skillet coated with cooking spray, cook and stir the potatoes in oil over medium heat until tender. Stir in ham; heat through.

2. In a small bowl, whisk the egg whites, eggs, 1/4 cup cheese, milk and oregano; add to the pan. Arrange red pepper strips over egg mixture to resemble the spokes of a wheel. Cover and cook over low heat for 8-12 minutes or until almost set.

3. Uncover; broil 6" from the heat for 3-5 minutes or until eggs are set and frittata is golden brown. Sprinkle with remaining cheese; let stand until melted. Cut into wedges.

4. Meanwhile, in a small saucepan, combine salsa and cilantro; heat through. Serve with frittata.

Dark Chocolate Cookies with Sour Cherries

2009-01-02T17:29:00.001-08:00

These are my hubby and my favorite cookies...so far. My friend Cheryl bought me Martha Stewart's Cookies cook book for my birthday in July. I have dog-earred it, and been having a ball making cookies. In fact, I made three cookies from the book for part of my Christmas goodie plate. My friend Sylvia wanted the recipe - so here it is!

Dark Chocolate Cookies with Sour Cherries
Makes about 3 dozen

1 3/4 cups all-purpose flour
1 1/4 cups unsweetened Dutch-process cocoa powder
2 tsp baking soda
1/4 tsp salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temp
1 1/4 cups granulated sugar
3/4 cup firmly packed dark brown sugar
2 large eggs
1/4 tsp pure vanilla extract
12 ounces bittersweet chocolate, coarsely chopped
1 1/2 firmly packed cups dried sour cherries (9 oz)

1. Preheat oven to 350. Line two baking sheets with parchment paper.

2. In a bowl, sift together the flour, cocoa powder, baking soda, and salt.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until fluffy. Add eggs and vanilla; beat until well combined. Add the flour mixture, and beat on low speed until just combined. Do not overbeat. With a wooden spoon, fold in chocolate and cherries. (Dough can be frozen at this point, wrapped well in plastic, up to 1 month; thaw completely before baking.)

4. Form balls of dough, each about 1/4 cup; place balls on prepared baking sheets about 3 inches apart. Bake until puffed and cracked, 9-11 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Gingersnaps

2008-12-21T22:12:00.000-08:00

This is a yummy cookie I added to my Christmas baking a few years back. My husband loves molasses, so I gave them a try. They are soft and delicious cookie we love to make.

Gingersnaps

2 1/2 cups flour
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
2 tsp baking soda
3/4 cup unsalted butter, room temperature
1 cup sugar
1 egg
1/3 cup molasses
Cinnamon sugar:
1/2 cup sugar mixed with
1 1/2 tsp cinnamon

1. Preheat oven to 375 degrees. Lightly grease 2 baking sheets.
2. Combine flour, spices, salt, and baking soda in a bowl. In a large bowl,beat butter with sugar and egg at medium speed 2 minutes, until fluffy. Add molasses; beat 1 minute. Slowly add flour mixture; beat to combine.
3. Using a rounded teaspoon for each cookie, roll dough into balls, then roll each in cinnamon sugar and place on baking sheets.
4. Bake 10 minutes, or until cookies are golden and crisp. Cool 1 minute, then transfer to wire racks to finish cooling.

Peppercini Roast

2008-11-08T23:52:00.000-08:00

My friend Sally always passes me great recipes. This one is a favorite.

Pepperocini Roast

Chuck Roast
2 bottles Pepperocinis with juice

Wash the roast, place it fat-side up in a slow cooker. Pour the pepperocinis and juice over the roast.

Cook on low heat for 8-10 hours, or high for 4-5 hours.

Make sandwiches with Havarti cheese... or eat over pasta, rice...

Corn Chili

2008-11-08T23:21:00.000-08:00

My friend Erin made this chili for our ward Trunk-or-Treat. I love chili...and her recipe is mmmm YUM.

Corn Chili

1 lb ground beef (or mix beef and turkey or left over roast)
2 tsp chicken base
1 can diced tomatos
1 can tomato sauce
garlic
1 onion
2 cans green chiles
3/4 tsp cumin
oregano
thyme
salt
pepper
lots of chili powder
1 can kidney beans
1 can corn
1 green bell pepper
1 Tbsp sugar
corn starch to thicken

Saute veggies
cook meat
Mix it all in a large pot, bring to boil and simmer for 2 hours.

I also added a can of sliced olives and worchestire sauce.

We love eating chili over rice with cheese and/or corn chips. My hubby and I also love Chili dogs.... mmmm.

Chicken Florentine

2008-11-08T22:51:00.000-08:00

This is a Paula Dean recipe I found on the Foodnetwork.com site. I had to modify it based on what I had in the house. My modified version is below...go to the link above to go to Paula's recipe.

Chicken Florentine

My recipe I made made enough for the 4 of us for dinner and lunch the next day.

1 (10 oz) packages frozen chopped spinach
2 chicken breast halves, cooked and shredded
1 can cream of mushroom soup
2 cups heavy whipping cream
2 cups grated sharp cheddar
3 slices havarti
2 Tbsp lemon juice
1 tsp curry powder
salt and freshly ground pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 Tbsp butter

Remove the outer wrapper from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add tthe shredded chicken.

In a medium bowl, combine the soup, cream, cheaddar, havarti, lemon juice, curry powder, salt and pepper, to taste and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11x7 in casserole dish or 2 (9-inch) square disposable aluminumm foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

You can freeze the casserole. Allow it to thaw 24 hours before baking.

Bake 350 degrees for 30 minutes until bubbly.

We had this over rotini pasta. The girls loved it too.

Pumpkin White Chocolate Drops

2008-11-08T22:35:00.000-08:00

About two years ago my lovely friend Kim, who had just moved into the ward and recently called as activities chair - put together this awesome Back-to-Bethlehem activity for Christmas. At the activity I happened to find these magic cookies. They melted in my mouth and were so scrumptious. I found out that Angela, the real Martha Stewart made them. So she was gracious enough to share her recipe. One warning... you will not believe how many cookies disappear without you noticing. Enjoy.

Pumpkin White Chocolate Drops

2 cups butter, softened
2 cups granulated sugar
1 can (16oz) solid pack pumpkin (I use one of the giant cans - we like the pumpkin)
2 eggs
4 cups all purpose flour
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1 bag (12 oz) white chocolate chips

Preheat oven 375, grease cookie sheets (I like to use parchment paper)

Beat butter and sugar in a large bowl until light and fluffy. Add pumpkin and eggs, beat until smooth. Add flour, pumpkin pie spice, baking powder and baking soda, beat just until well blended. Stir in white chocolate chips.

Drop dough by tsp full about 2-inches apart onto prepared cookie sheets. Bake 14-16 minutes, until bottoms are golden. Cool 1 minute on cookie sheets; remove to wire racks to cool

Frosting
1 container (16 oz) cream cheese frosting
1/4 cup packed brown sugar
French vanilla extract

Combine frosting and brown sugar and French vanilla in bowl, spread over warm cookies.

Makes about 6 dozen cookies. You can also freeze the dough.

Fresh Apple Cake

2008-09-25T20:13:00.000-07:00

Fresh Apple Cake

4 cups apples, diced (peeled or unpeeled)

2 cups sugar

1/2 cup vegetable oil

1 cup chopped nuts, optional (walnuts are good)

2 eggs

1 tsp vanilla

2 tsp cinnamon

2 tsp baking soda

1 tsp salt

2 cups flour

Mix apples and sugar. Let stand. Mix remaining dry ingredients, add wet ingredients then apple mixture. Pour into greased, floured pan. Bake @ 350 degrees for 1 hour.

Chocolate Zucchini Cake

2008-07-19T07:25:00.000-07:00

Is the zucchini starting to roll in? Too much in your garden? Are your neighbors a little too willing to share their harvest? This is the best zucchini recipe--the moistest chocolate cake I've ever had.

Chocolate Zucchini Cake
3 cups flour
2 cups sugar
2 tsp baking soda
1 tsp salt
1/4 cup baking cocoa
3/4 cup vegetable oil
2 cups grated zucchini
2 Tbsp white vinegar
1 tsp vanilla
3/4 cup water

Mix dry ingredients. Add wet ingredients. Pour into greased & floured 9x13 pan. Bake @ 350 degrees for 30 minutes. Top with your favorite chocolate frosting (or not).

Garlic Chicken Farfalle

2008-07-04T21:37:00.000-07:00

I got this from Becky Higgins website. It is sooo good. I make half the recipe and it is enough for our family (me, husband, and 3 boys ages 6, 4, and almost 2 with a little leftover. One of my sons thinks it has too much pepper, so you can decrease the pepper if you're worried about it. I use evaporated milk instead of whipping cream to cut down on some of the calories.

GARLIC CHICKEN FARFALLE

16 oz. Farfalle pasta
1 c. heavy whipping cream (or evaporated milk)
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

[ directions ]

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Hot Fudge Spoon Cake

2008-06-29T06:30:00.000-07:00

yum! Another recipe from Not Your Mother's Slow Cooker Cook Book.

cake:
3/4 c. flour
1/4 c. sweet ground chocolate(or cocoa powder, but if it is unsweetened increase the sugar to 2/3 cup)
1/4 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
1/4 c. butter
1 tsp vanilla extract

topping:
1/4 c. sweet cocoa powder
1/4 c. granulated sugar
1/4 c. firmly packed light brown sugar
1 1/2 c boiling water

1. Coat the cooker with butter or butter-flavor nonstick cooking spray.

2. In a bowl whisk together the dry ingredients for the cake. Make a depression in the center and add milk, butter and vanilla. Whisk until smooth. Pour into your ROUND crockpot(cakes tend to burn in oval ones) and spread evenly.

3. In same bowl, or another, depending on how many dishes you like to wash, combine the dry ingredients for the topping. Add the boiling water and whisk until smooth. Gently pour over batter in the cooker. DO NOT STIR! Put the lid on and cook on high for 2 - 2.25 hrs. Basically until the cake is puffed and set.

4. Enjoy with ice cream or by itself.

Ideas: I like to put vanilla in the topping, it tastes yummy too. I'm sure some other additions would work well as well in either one.

Rat Patootie

2008-06-12T04:07:00.001-07:00

I can't spell it, it is French, I won't try. I've been craving something like this, and didn't realize it until we started watching the Pixar movie, because SOMEONE kept asking to see mice. This recipe seemed a bit small for a family size, but good enough for a mommy and a toddler. Here goes.

1 medium-largish zucchini sliced
1 small eggplant (I used 2 thin chinese eggplants, you be the judge on how much you like eggplant) sliced
1/2 onion, diced
1-2 cloves garlic
1 15 oz can diced tomatoes.
1 cube chicken bullion

1. Fry up the onion and garlic with a lot of olive oil until the onion is semi-transparent
2. Add in eggplant and zucchini, cook until somewhat transparent or at least changing color.
3. Add the can of tomatoes and bullion cube, once the cube is dissolved cover the pan and let the veggies simmer until the zucchini and eggplant are clear(you know what I mean...please say you do!).

Serve up. I added parmesan and pepper, but I hear fresh basil or oregano tastes good too. My 2 year old loved it, so next time you are watching a Pixar movie about rats, try this dish out, and see if you can all feel the ambiance.

Seafood Chowder

2008-05-14T10:50:00.001-07:00

This is another recipe from Ina Garten's Barefoot Contessa Parties. I was trying to decide what to make one night and I remembered my friend Carrie had brought me over some of this delicious chowder. I thought I might have all the ingredients in my fridge or freezer..and I nearly did. It turned out delicious...the girls love seafood and soup...so this was a hit.

Seafood Chowder (makes 3 quarts)

1 pound large shrimp (32-36 per pound), peeled and deveined (save shells for stock) [so I thought I had raw shrimp from trader joe's... turns out they were cooked - but the shells worked just fine. The shrimp was less tender than I would have preferred...but it worked given I didn't want to run out and go shop]
1/2 pound scallops [I had this in the freezer also from trader joe's - very tender]
1/2 pound monkfish [I had tilapia in the freezer from Costco...so I used it it worked fine - although monkfish is also delish]
1/2 pound fresh lump crabmeat, picked over to remove shells [this was the one of the ingredients I didn't have on hand]
1/4 pound unsalted butter
1 cup peeled and medium-diced carrots (4 carrots)
1/2 cup medium-diced onion (1 onion)
1 cup medium-diced celery (3 stalks)
1 cup medium-diced small white or red potatoes
1/2 cup corn kernels, fresh or frozen
1/4 cup all-purpose flour
1 recipe Seafood Stock (recipe follows)
1 1/2 Tbs heavy cream (optional) [I used milk - didn't have cream]
2 Tbs minced parsley [didn't have this either - not even the dried seasoning]
Salt and freshly ground black pepper to taste

Cut the shrimp, scallops, and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.

In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7-10 minutes, until the fish is just cooked. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.

Seafood Stock (makes about 1 quart)

2 Tbs good olive oil
Shells from 1 pound large shrimp
2 cups chopped yellow onions (2 onions)
2 carrots, unpeeled and chopped
3 stalks celery, chopped
2 garlic cloves, minced
1/2 cup good white wine
1/3 cup tomato paste
1 Tbs kosher salt
1 1/2 tsp freshly ground black pepper
10 sprigs fresh thyme, including stems [I didn't have this when I made it]

Warm the oil in a stockpot over med heat. Add the shrimp shells, onions, carrots, and celery and saute for 15 min, or until lightly browned. Add the garlic and cook 2 more min. Add 1 1/2 quarts of water, the white wine, tomato paste, salt, pepper, and thyme. Bring to a boil, then reduce the heat and simmer for 1 hour. Strain through a sieve, ssing the solids, You should have approx. 1 quart of stock.You can make up the difference with water or wine if you need to.

Pasta, Pesto, and Peas

2008-05-14T10:35:00.000-07:00

Yesterday my parents dropped by on their way home to the Bay Area from Utah. I had lunch ready for them...and oh yeah... the grand babies too. ;-)

I love Ina Garten. Her recipes are easy and always delicious. These are from her Barefoot Contessa Parties cook book.

That morning before we left for violin I rolled out my mom's crescent butter rolls and left them to rise in time for lunch. Then when we arrived home from violin I started working on the fresh pesto and then a fresh fruit salad [strawberries, boysenberries, pineapple and blueberries - layered) and the Pasta, Pesto and Peas salad.

Pasta, Pesto and Peas (serves 12)

3/4 pound fusilli pasta
3/4 pound bow-tie pasta
1/4 cup good olive oil
1 1/2 cups homemade pesto
1 10oz package frozen chopped spinach, defrosted and squeezed dry
3 Tbl freshly squeezed lemon juice
1 1/4 cup good mayonnaise
1/2 cup grated parmesan cheese
1 1/2 cups frozen peas, defrosted
1/3 cup pignolis (pine nuts), toasted (optional)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10-12 minutes, until each pasta is al dente. [I cooked them together] Drain and toss into a bowl with olive oil. Cool to room temperature.

In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon jucie. Add the mayonnaise and continue to puree.

Add the pesto mixture to the cooled pasta, then add the parmesan cheese, peas, pignolis, salt, and pepper. [I added chopped ham and I didn't add add'l salt - didn't need it] Mix well, season to taste, and serve at room temperature.

Pesto (makes 4 cups)

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 Tbl diced garlic (9cloves)
5 cups fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated parmesan cheese

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Hootenanny

2008-05-07T10:53:00.000-07:00

This is a perfect recipe for Mother's Day brunch.
It's so easy, you can hand it off to your hubby and kids to make while you relax!

4 Tbsp butter
1 1/2 cups milk
3/4 cups flour, unsifted
1/3 cups sugar
3 eggs
1/4 tsp salt

Topping
2-3 cups fresh strawberries, sliced
sour cream
brown sugar

4 twelve fluid ounce crocks*

Preheat oven to 400 degrees. Place 1 Tbsp of butter in each crock and put in oven until the butter melts and bubbles. Be careful not to burn the butter.

While the butter is melting, mix the milk, flour, sugar, eggs and salt on medium speed in the blender until smooth. Remove crocks from the oven and pour 2/3 cup of mixture into each crock and return to oven.

Adjust the heat to 450 degrees and bake for 20 minutes. Then, lower the heat to 350 degrees and bake for another 10 minutes.

While the hootenanny bakes, prepare the strawberries.

When done, the hootenanny will be puffed and browned. As it cools it will fall. Top with strawberries, sprinkle with brown sugar and add a dollop of sour cream. Yum!

* You can also make this in a 10 inch pie dish

Blender Pancakes

2008-04-22T20:11:00.000-07:00

These are wicked good, and after La Yen's very yummy post on how to use wheat storage I've been inspired to share. My mom started making these when I was real young(to use up their something-hundred pounds of wheat storage). I could go on about how good they are, but here is the recipe instead.

1.5 cups buttermilk
.75 cups wheat kernels
2.5 Tbsp. Cornmeal
2 Tbsp. Brown Sugar
2 Eggs
.25 cup Butter
1 Tbsp. Baking Powder
.5 tsp Baking Soda

Directions :
Put the buttermilk and wheat in the blender and LIQUIFY for three minutes. Add cornmeal, brown sugar, eggs, and butter. Blend for another 30 seconds. Add baking powder and baking soda and blend for another few seconds.

Griddle up those tasty treats.

Extras : Fold in blueberries, chocolate chips, whatever at the end, no blending is required. Other grains also work well, I used pearled barley once, it was gooooooood.

Whole Foods

2008-04-09T09:47:00.000-07:00

So my parents have been using this blender for years. They are such good examples of eating healthy and changing their food habits to suit the different stages of their lives. Plus, they do a really good job of looking out for each other and taking care of each other.

Naturally they want my babies to be healthy...seeing as my oldest refuses to eat veggies - this blender was the perfect solution.

Now we have a smoothie everyday, loaded with:
1 cup grapes (peels and seeds)
1 cup strawberries (with core and leaves)
1 banana (peeled - if the monkey's don't eat the peel - neither do we)
1 apple (with peel and seeds)
1/8 of a cantaloupe (with the seeds not the peel)
1/2 a cucumber (with peel)
1/8 of a cabbage
1/2 cup of carrots
1/2 cup of vanilla yogurt (organic)
1/4 cup of juice (100% variety)
1/4 cup flax
ice

I can't tell you how happy it makes me that they are eating veggies and don't even know about it. I love how easy it is for me to blend it and then clean this machine. It's literally a 5 min max to clean. We are now buying fruits and veggies in bulk for the four of us. It's fantastic. This can work as a total meal replacement. I love that summer is on it's way... just think of all the other fruits I'll be mixing in...

ps. I've been meaning to mention this - my Mom taught me to wash grapes, strawberries... in salt water. It's amazing how much extra dirt comes off the fruit. I tend to rinse 2-3 times after too... salt is an amazing tool.

Chocolate Cream Cheese Dessert

2008-04-02T10:39:00.000-07:00

This is my mother-in-law's specialty. Yum!

CRUST

Two crust options:

Nut crust

1/2 cup butter or margarine

1/2-3/4 cup ground nuts, walnuts or pecans

1 cup flour

Mix well and pat into 9x13 pan. Bake @ 350 degrees for 10-15 min or until sightly browned. Cool.

Chocolate Cookie Crumb crust

2 cups crushed oreos (minus the filling)

1/2 cup melted butter

mix and pat into 9x13 pan. Bake @350 degrees for 10-15 min. Cool.

CREAM CHEESE LAYER

Two 8 oz packages cream cheese, softened

1 cup powdered sugar

3/4 of a large cool whip (defrosted)

Beat cream cheese and powdered sugar until creamy. Fold in cool whip. Spread over cooled crust.

CHOCOLATE LAYER

2 boxes Dark Fudge pudding mix (4 servings each)

2 3/4 cups milk

Mix together and pour over cream cheese layer. Let set until firm. Top with remaining cool whip, then sprinkle with chopped nuts, mini-chocolate chips, or chocolate shavings.

Creamy Crockpot Chicken

2008-04-02T10:32:00.000-07:00

I know Queen posted a recipe very similar to this a couple of years ago, but it's so easy and good, I thought I'd share my variation.

6 boneless, skinless chicken breasts

8 oz cream cheese, softened

1 pkg. Good Seasons Italian dressing powder

1 can cream of chicken soup

1 can cream of celery soup

Mix cream cheese until smooth than add soups & Dressing. Blend until smooth. Spread some of the mixture on the bottom of crockpot, than add chicken. Cover with remaining mixture. Cook on low for 8 hours or high for 3 hours. Serve over rice or noodles

Food Storage Recipes

2008-03-06T09:40:00.000-08:00

We had a preparedness fair last week, and each ward brought some things to taste, made out of the food storage stuff. There were some surprisingly tasty treats:

Wheat "Horchata"
(I LOVE horchata. We get it super fresh at the latin market. And this was almost as tasty. I would drink it no problem.)

Ingredients:
Wheat
Milk
Sugar (brown or regular)
ground cinnamon
vanilla extract

24 hours before, soak the wheat.
The following day wash and drain the wheat. Fill a large pot with enough water to cook the wheat, and heat until it is soft and cracks open. Drain and cool.
Blend with milk once cooled.
Add flavorings to taste.

Wheat Dessert
(This was like a rice pudding/tapioca sort of thing. I really liked it.)
1 can evaporated milk
1 can water
1/2 c sugar
3 T cornstarch
2 C cooked wheat (3/4 c uncooked wheat = 2 C cooked wheat)

Boil milk, sugar, and water, stirring constantly.
In a separate bowl, add 2 oz water to cornstarch, and mix well. Pour into milk mixture and stir until thickened.
Add cooked wheat and let cool.
Refrigerate until set.
Before serving, sprinkle with cinnamon

Burritos Para Ti

2008-02-12T09:45:00.000-08:00

I just came across this blog and am directing you to it--because if you are like me you like ghetto burritos at odd hours of the day.
Breakfast and Dinner Burritos to make ahead of time

Scarlett's Simple, Hodge-Podge Soup

2008-01-06T13:05:00.000-08:00

I've been meaning to post this... and other simple recipes I make. I tend to only post recipes from credible sources that I've actually tried...rather than the ones I whip up out of what's available. It's because I don't consider myself an expert... I wing it. Anyway - I noticed Compulsive Writer was looking for soup recipes and that motivated me to finally type it up. ;-)

This soup is something I throw together when "baby it's cold outside"... and/or I'm too tired to do anything else. The girls love it and so does my hubby. It's sort of a take of my Dad's soup... his soups are perfection...mine are like a little girl learning to write with chicken scratch. This soup is also more embellished from the soup my brother and I used to make when we lived as neighbors at the FLSR. Fond memories of going to college with my brother.

Scarlett's Simple, Hodge-Podge Soup
Serves 4-6
1 box Organic Chicken Broth (I buy the pack of boxes at Costco)
1 can Cream of Mushroom
1 can Chicken Noodle
1 can Corn kernels (drain the water)
1 can Chinese mushrooms (optional - you know the cute ones that look like they're wearing hats?)
1 can of tuna (optional)
1/2 box of butterfly (farfalle) pasta, or what I prefer to use a package of 3 servings Japanese noodles (regular or buckwheat) or the Japanese Udon (course, you can use whatever pasta you prefer)
1 egg beaten in a separate bowl
Kosher salt (optional)
Freshly Ground Pepper
Shredded Cheddar Cheese (optional)
Tabasco or Cholula (optional)
Left over chili (optional)

In a medium pot heat broth at medium high heat. Add cream of mushroom soup, chicken noodle. In a separate pot (or before you heat up the soup) cook the noodles per package instructions and drain. Set aside noodles.

When the cream of mushroom dissolves add corn, mushrooms, tuna. Bring soup to a boil and then slowly pour the beaten egg into the soup as you quickly stir the soup. It should cook quickly from the boiling water and give you that egg drop soup texture.

Add the noodles and pepper. Simmer for 5-10 minutes...depending on how soft you like your noodles.

Serve in the bowls. Add cheese, hot sauce and/or chili.

Cheese - because my girls love cheese.

Hot sauce because... my hubby and I love everything spicy.

So the chili story. I like to freeze the extra chili and then use it when I need a fast meal. Well - we had some left over from that quick meal in the fridge and I thought I'd just add a cold dollop (better than putting an ice cube to cool off the soup for my girls) of it on the bottom of the bowl and then ladle the hot soup over it. It was YUMMY. Course I know everyone's tastes are different. We're the type that like new things and are definitely not meat and potatoes ...but we love chili.

Cafe Rio-Lite

2007-12-12T10:03:00.000-08:00

Okay I totally stole this recipe from my friend matt's blog, but he stole it from someone else so it's okay. The pork alone makes this so worth while. I know some of you don't care for Cafe Rio, but living out here in NY where Taco Bell is passable Mexican food, makes recipes like this a godsend.

CHICKEN
5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingred together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

PORK
3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 T cumin
1 C brown sugar
1 can Coke (not diet)

Cook pork in pot on low for 6 hours (cover roast 1/2 with water. I cooked for a couple of hours on high and switched to low, that made it shred easier; also, when you add the other ingredients, please take out some of the water, leaving only about ½ in. in the bottom of the pot). Add ingred. to pork 3 hours before it is done.

LIME RICE
in a saucepan, saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced

In a large pot, bring to a boil the following:
6 2/3 cups water
8 t chicken buillion
1/2 bunch cilantro chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper
3 cups of rice (maybe a half cup more, you'll have to play with it)

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt1/2 t pepper

TOMATILLO DRESSING
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed!

Serve in the following order:
tortillas
cheese
shredded chicken or pork
black or pinto beans
lime rice
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
fresh Parmesan cheese

sides of:
pico de gallo
guacamole
fresh cilantro
fresh lime slice
tomatillo dressing

Pumpkin Roll

2007-12-05T19:58:00.000-08:00

Okay this is a holiday favorite in our home (and I apologize for so rarely posting).

Cake:
3 Eggs
1 C. Sugar
2/3 C. Canned Pumpkin
1 Tsp Lemon Juice
3/4 C. Flour
2 Tsp Cinnamon
1 Tsp ea. Nutmeg & Ginger
1/2 Tsp Salt
1 Tsp Baking Powder
Powder Sugar

Preheat oven at 375. Beat eggs together for 3 minutes or so. Add in the granulated sugar slowly. Once thoroughly mixed add the pumpkin and lemon juice. Mix all ingredients well. Add all the dry ingredients, mix well. Pour spread onto a well greased and floured jelly roll pan (cookie sheet will work). Spread it thin no more than an 1/8-1/4 of an inch. Bake for 15 minutes. Place on a towel and sprinkle with powdered sugar and roll immediately.

Filling:

8 Oz. Cream Cheese
1/4 C. Butter
1 C. Powdered Sugar
1 Tsp Vanilla
1/2 C Chopped Nuts
Powdered Sugar

Cream all together while cake cools. Once cake cool unroll, and spread Filling as thickly as desired. Re-roll the cake. Sprinkle Top with powdered sugar. Chill thoroughly.

This really is enough to make two rolls. We'd typically get them wrapped in aluminum foil for Christmas from our family friends who'd make it every year.

Cocoa Perfection

2007-12-04T18:01:00.000-08:00

This recipe comes from the fabulous ~J, by way of her esposo. The real trick to making this easy and quick is to invest in a COCOMOTION machine. Last year they were about $20 at Walmart.
So here is what you do, for the best cocoa around:
1 part water
1 part flavored creamer (I like the refrigerated ones from International Whatever)
2 spoonfuls of Pero
Scoop of your favorite cocoa mix (In spite of Amanda's best intentions, I am hooked on Stephen's)

Ta-Da!

I also find that cocoa tastes best when watching Emmett Otter's Jugband Christmas. But that is me.

Sticky Rice Stuffing

2007-11-30T12:21:00.001-08:00

I also brought this side dish to Bunco last night. I love all the flavors in this. I made this for my visit teachee lunch too... but I don't think they are as into Asian flavor as my bunco group is. I love the flavors of ginger, shitake... and well I'm Asian... so I naturally lean towards the unique flavors on my tongue. (but I will not eat cow's tongue...there's something weird for me about tasting something as it's tasting me)

Sticky Rice Stuffing

3 cups Chicken Stock
2 Tbsp sesame oil
2 cups short grain rice (I used my jasmine rice since I didn't have the short grain)
1/2 lb ground pork
2 stalks celery, chopped
2 medium carrots, peeled and chopped
2 baby bok choy, coursely chopped (separate bottoms from green leafy tops)
1 (8-oz) can sliced water chestnuts, drained and coursely chopped
1 (3.2-oz) package shitake mushrooms, chopped
1/3 cup each: soy sauces and dry sherry
3 Tbsp. each minched fresh ginger and chili garlic sauce (I only put 1 Tbsp because I never know if people can't stand the heat)
2 green onions, sliced

Bring stock and sesame oil to a boil in a med saucepan; add rice and bring back to a boil. Reduce heat and simmer, covered, for 20 min.

While rice is cooking, cook pork in a large skillet until just a little pink remains.

Add celery, carrots and white bok choy bottoms; cook for 10 min, stirring occassionally.

Add vegetable mixture, cooked rice and remaining ingredients to a large bowl and stir well.

Transfer to a 13x9 inch baking dish; cover and refrigerate if not serving immediately.

Reheat, covered, in teh microwave on HIGH for 5-10 min or until very hot. Makes 10-12 servings.

From Raley's Something Extra

Spicy Crab Cups

2007-11-30T12:20:00.000-08:00

I'm so lucky to get to hang out with ladies that are fun, intelligent and fantastic chefs/bakers. Whenever we get together for Bunco it is always a feast of sweet and savories. It's like a chance to taste some of the best flavors in one night.

This is the appetizer I brought last night.

Spicy Crab Cups

1 6oz container Dungeness crab meat
3 oz softened cream cheese
1/4 cup chopped pickled jalapeno slices
2Tbsp minced red bell pepper
30 Athens Mini Filo Shells (two 2.1-oz. boxes, in the freezer section)

Stir crab, softened cream cheese, jalapenoes, and red bell pepper in a medium bowl.

Spoon equal amounts into the mini filo shells. Bake at 350 for about 12-15 minutes or until filling is hot. Makes 30 appetizers.

Note: Cut back on the jalapenos a bit if you are sensitive to the heat.

Recipe from Raley's Something Extra

Spinach and Yogurt Soup - soupfest part 1

2007-11-09T19:40:00.000-08:00

Holy CRAP! This was good soup, and extremely easy. Even Edamame liked the soup...until he started tasting the spicy in it.

1 1/2 tablespoons butter or margarine
1 medium onion, finely chopped
2 teaspoons all-purpose flour
1/3 teaspoon salt
1/2 tsp. ground nutmeg
1 pinch cayenne pepper(we used red pepper flakes...the spicy kind!)
6-10 bunches fresh spinach, washed and chopped including stems or 1 (16 ounce) package frozen chopped spinach, thawed
2 cups chicken broth
3/4 cup plain yogurt

1. Fry up the onions in the butter until clear then add the flour, salt, nutmeg and spicy spice of your choice.
2. Once you can smell the nutmeg add the spinach and broth. Let it all simmer for about 15 min.
3. In batches take to the blender and blend( I used the hand held blender, and it was awesome, but be careful).
4. Once everything is blended add the yogurt and heat until desired eating temperature...DO NOT BOIL.
5. Garnish with lemon if you choose(we didn't take this road).

Tonjiru - soupfest part 2

2007-11-09T15:40:00.000-08:00

I fell in love with this soup two winters ago when I ate it at one of the schools I was working at. I was smack dab in the middle of having morning sickness, but for some reason this warm winter soup was something I could down without fear of any retribution from my stomach. It is GREAT, but depending on your location within the US you may or may not be able to get some of the ingredients.

Serves about 4 people

4 cups water
2 tsp. dashi(Japanese kelp/fish bullion) or follow the directions on the box..you need it to make 4 cups(see above water) of broth
1/2-3/4 lb sliced uncooked pork.
1-2 carrots sliced and then quarter the larger slices
10 cm(5 inches....remember your high school science people) of Japanese diakon radish, sliced and then quartered
15 cm burdock root cleaned, sliced and soaked for a few minutes( it turns the water black so you soak it separate first)...this is COMPLETELY option, and totally tasty without this. If you go for super authentic though, you need it.
1 bunching onion(REALLY big green onion...use regular green onions in a pinch) sliced in 1/4 slices
1 pack of firm tofu, cut up into cubes
3-4 small taro root potatos, peeled and cut into cubes
1 regular potato, peeled and cut into small cubes
1 bunch of Bunashimeji mushrooms(small and brown....sliced shiitake also taste good if you want).
3 Tbs. miso paste

1. Turn the stove on and heat up the water with the dashi stock. As you cut up the veggies throw them in and begin to cook them.
2. Add the pork and finally the tofu. Once everything is almost cooked, add the miso by dissolving the paste in a ladelful of soup. If you find you want a strong miso taste, feel free to add more.
3. Let simmer/very low boil until the veggies and meat are completely cooked
4. Serve!

Some hints: If you can find miso with dashi already in it, WOW does that make your life easier, but I have no idea what gets imported over there. I've added links to pictures, so you know what you are looking for. It is a lot easier than it may seem at first glance.

Chocolate Peanut Butter Pudding Cake

2007-10-31T06:58:00.000-07:00

This is to die for....or at least exceptionally good. I was surprised that you can't taste the peanut butter all that much, just a hint. I wonder what it would taste like with almond butter or something instead....just an idea.

1 cup all-purpose flour
2 Tbs unsweetened cocoa powder
1/2 cup sugar
1.5 tsp baking powder
pinch o' salt
1/2 cup whole milk or chocolate milk
2 Tbs canola, peanut or walnut oil
1 Tbs vanilla extract
1/2 cup Peanut Butter(smooth/chunky, natural/hydrogenated...however you roll...chunky gives you...well chunks)
1/2 cup semisweet chocolate chips

Topping:
3 Tbs. unsweetened cocoa powder
3/4 cup sugar
1.5 cup boiling water

1. Coat the slow cooker with butter or cooking spray
2.In a bowl mix the dry ingredients together, then stir in milk, oil and vanilla. Once that is smooth and well mixed, add in the peanut butter, and stir in the chocolate chips. Spread evenly in the cooker.
3. Make the topping by mixing the cocoa powder and sugar then poor boiling water over it and whisk until smooth. Gently poor over the cake batter. Cover and turn the crock pot on HIGH for 2-2.25 hrs
4. Turn off slow cooker and let stand for at least 30 min.
5. eat...I hear this ice cream thing tastes good with it too.

A Quick hint, use a round cooker, oval I hear messes it up, but I could be totally wrong. I have been known to be wrong very often. Though, it isn't like your kids need more sugar on Halloween.

Japanese Curry Rice

2007-10-22T05:32:00.000-07:00

Yep more crockpot goodness. I've wanted to add this for a while, but have been far too lazy. Let me first add this caveat, I HATE Japanese curry almost 95%+ of the time, but I LOVE this recipe. We got it from "Not Your Mother's Slow Cooker Cookbook". That has been a great book. I'll try to post a desert to die for from there in a few days...but here we go.

3 medium potatos peeled and cut into 1 inch pieces
3-4 medium carrots cut into bite sized chunks
1 lb. beef stew meat cut into 1 inch cubes(though I REALLY dig chicken, it may even be better than beef!)
1 medium onion, chopped
1 clove garlic, minced
1 tsp salt
1/2 tsp fresh ground pepper
2 cups beef broth(chicken for chicken)
2 cups water
6 Tbsp flour(the original recipe called for 3, but it was too little)
2 Tbsp curry powder(the original recipe called for 1, but it was too little)
1 cup frozen peas thawed(optional)

cooked white rice for serving

1. Pop the potatoes in the slow cooker and than layer the carrots on top.

2. In a skillet brown the meat with some oil and transfer to the cooker. Then put the onions and garlic in the skillet with some more oil and cook until softened, add salt and pepper and cook for an additional 2 to 3 min. Put the onions and garlic in the slow cooker. Transfer broth the the skillet and bring to a boil, scrap the brown bit stuck to the pan and pour into the cooker. Covere the cooker and turn on low for 6-7 hrs.(less for the chicken)

3. Mix the flour and curry powder together then slowly add about 1/2 cup of the broth(a bit at a time, stir until smooth and then add more liquid...avoid those clumps!) Pour the flour/curry/broth mixture back into the curry and turn on high for another 30 min. Add the peas at this time if you want as well.

ladel over the rice and enjoy.

Beef Chili for a Crowd

2007-10-19T11:51:00.000-07:00

I love fall - and I love slow cooking in the fall/winter months. I especially love chili on rice (Hawaiian style). I made this yesterday. Hearty and mmmm...good. I didn't think this was spicy - my 3 year old did but my 1 year old couldn't get enough of it. If I was making it just for my hubby and I ...I'd kick-it-up with jalapeños.

Beef Chili for a Crowd
from Cuisinart Slow Cooker Cookbook
Makes 16 one cup servings

cooking spray
2 tsp good quality olive oil
1 1/2 lb onions, peeled and finely chopped
6 cloves garlic, peeled and minced
2 tsp kosher salt
1/2 tsp freshly ground pepper
3 lbs lean ground beef
1/2 cup chili powder
1 1/2 Tbsp oregano
1 1/2 Tbsp cumin
1 Tbsp paprika
1 red pepper, cored, seeded, chopped
1 green pepper, cored, seeded, chopped
1 yellow pepper, cored, seeded, chopped
2 cans (14 oz) diced tomatoes, juices drained, separated
2 cans (3 oz) tomato paste, salt free
3 Tbsp red wine vinegar
3 cans (15-16 oz) beans, drained rinsed and drained again (ie. black beans, pinto beans and/or red kidney beans)

Lightly coat the interior of the ceramic pot of the Cuisinart slow cooker with cooking spray.

Heat a 12-in non-stick skillet over med-high heat and add 1 tsp olive oil; sauté onions and garlic until soft. Season with 1/4 tsp salt and 1/2 tsp pepper. Place in ceramic slow cooker bowl.

In the same skillet, heat another tsp of oil; cook ground beef until brown, breaking up clumps with the back of a spoon. Stir in remaining salt and pepper; chili powder; oregano, cumin and paprika; cook over low heat until spices are fragrant. Transfer meat mixture to Slow Cooker. Add sliced red, green, and yellow peppers. Stir in diced tomatoes, tomato paste and red wine vinegar.

Cover and cook on Low setting for 6 hours using timer function; Slow Cooker will automatically switch to warm.

One hour before serving, turn heat to High. Stir in beans and slow cook until heated through.

Chocolate Chocolate Chip Cookies

2007-09-24T13:24:00.000-07:00

I am back on the Weight Watchers and am in love with this cookie recipe--only one point each, and they totally take care of the chocolate fix!

2 egg whites
1/4 c margerine
1/8 t salt
1/4 t baking soda
1/3 c cocoa
1/2 c sugar
1 c flour
1/2 c brown sugar, packed
1/3 c mini choc chips

Preheat oven to 350°F.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda and salt in a large bowl.

Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually add flour mixture, beating until blended. Stir in chocolate minichips.

Drop by rounded teaspoonfuls 11⁄2 inches apart onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).

Roasted Vegetable Meat Loaf with Balsamic Glaze

2007-09-14T12:57:00.000-07:00

I love balsamic vinegar...and this sauce is so delish!

Before the glaze - how pretty

Made this a couple weeks ago - it is YUMMY! I have never been a meat loaf fan - because...it just seems blech (too much meat)... BUT this...with the roasted veggies and balsamic glaze...this is more my style. I also added sauteed mushrooms and I didn't use lamb... lamb freaks me out.

Roasted Vegetable Meat Loaf with Balsamic Glaze

Recipe courtesy Bobby Flay

3 tablespoons olive oil
1 large zucchini, finely diced
1 red bell pepper, finely diced
1 yellow pepper, finely diced
1 yellow onion, finely diced
Salt and freshly ground black pepper
5 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
2 large eggs, lightly beaten
1 tablespoon finely chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
1/2 pound ground pork
1/2 pound ground veal
1 pound ground beef chuck
1 cup panko (Japanese) bread crumbs
1/2 cup freshly grated Romano
1 1/2 cups ketchup, divided
1 cup plus 2 tablespoons balsamic vinegarPreheat oven to 425 degrees F.

Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, onion and salt and pepper, to taste, and cook until almost soft, 5 minutes. Stir in the garlic and 1/4 teaspoon the red pepper flakes and cook for 30 seconds. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup and 2 tablespoons of the balsamic vinegar and the vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup and balsamic vinegar in a small bowl then brush the mixture over the entire loaf. Bake the meatloaf for approximately 1 to 1 1/4 hours. Remove from the oven and let rest 10 minutes before slicing.

Fruited Ham Slice (Crockpot)

2007-09-12T19:59:00.000-07:00

Food snobs will turn up their nose at this dish because of one certain ingredient--fruit cocktail. But for Gen Xers who grew up believing fruit cocktail helped us meet our daily recommended fruit requirements, this dish is an amusing and yummy nod to earlier times. Definitely a dish for a sweet tooth.

1-1½-pound fully cooked ham slice, 1”-thick
8-10 whole cloves
Prepared mustard
1-pound can fruit cocktail, drained, with 1 cup syrup reserved
½ cup brown sugar, firmly packed

Stud (gotta loves recipes that start with that word) edges of ham slice with cloves. Spread top with mustard. Place ham slice in slow cooker. In a bowl, mix together fruit cocktail, 1 cup syrup, and brown sugar. Spoon over ham. Cover and cook on low 3-4 hours, or until ham is heated through but not drying out. (Note: instead of fruit cocktail use 2 cups of any of the following: canned pineapple chunks, sliced peaches, apricot halves)

Chocolate Frosting

2007-08-28T15:06:00.001-07:00

This is the best chocolate frosting I have ever had. I got it from one of my favorite cook books, Chocolate From the Cake Mix Doctor. It makes enough to frost a 2 or 3 layer cake, or a bunch of cupcakes and some to eat with a spoon

8 T (1 stick) butter, cut into pieces, and melted in the micro
2/3 C unsweetened cocoa powder
3 C powdered sugar
1/3 C sour cream
1 t vanilla extract

Place melted butter in large mixing bowl. Add cocoa and whisk until smooth. Add powdered sugar and sour cream, continuously whisking or blending. Add vanilla. Beat until fluffy.

.

Salmon in Lemon Brodetto with Pea Puree

2007-08-22T10:28:00.000-07:00

Made this last night for Kalea's first day of preschool. Our friends, the Jones' had invited us over for dinner a month ago and made this dish. It was a hit - the girls loved the fish and the pea puree. Pea puree may sound unappetizing but it's DELISH!

We also had beautiful red potatoes - Candice's recipe.

Candice's YUMMY red potatoes

Wash them
Boil them - until tender but not soft
Halve them
Toss them in olive oil, salt, pepper and Italian seasoning.
Then pan fry them, white flesh side down, in olive oil - until the white side is golden brown.
Flip them and fry them on the skin side too.
(these are seriously addictive)

Salmon in Lemon Brodetto with Pea Puree
Recipe courtesy Giada De Laurentiis

Prep time: 25 min
Cook time: 15 min
Yield: 4 servings

Lemon Brodetto:
2 tablespoons olive oil
1 shallot, diced
2 lemons, juiced
1 lemon, zested
2 cups chicken broth
1 tablespoon chopped fresh mint leaves

Pea Puree:
2 cups frozen peas, thawed (about 10 ounces)
1/4 cup fresh mint leaves
1 clove garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup grated Parmesan

Salmon:
1/4 cup olive oil
4 (4 to 6-ounce) pieces salmon
Kosher salt
Freshly ground black pepper

To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat. Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth. Bring to a simmer, and keep warm, covered, over low heat.
To make the Pea Puree, combine the peas, mint, garlic, salt, and pepper in a food processor and puree. With the machine running, add the olive oil in a steady drizzle. Transfer the pea puree to a small bowl and stir in the Parmesan. Set aside.

To make the Salmon, warm the olive oil in a large, heavy skillet over high heat. Season the salmon pieces with salt and pepper. Sear the salmon until a golden crust forms, about 4 to 5 minutes on the first side. Flip the fish and continue cooking until medium-rare, about 2 minutes more depending on the thickness of the fish.

To assemble the dish, add the tablespoon chopped mint to the Lemon Brodetto and divide between 4 shallow dishes. Place a large spoonful of Pea Puree into the center of each bowl. Place a salmon piece atop each mound of Pea Puree. Serve immediately.

White Chocolate Popcorn

2007-08-20T21:55:00.000-07:00

This is a easy, yummy treat my sister made for me while I was visiting her in Colorado recently.

Chocolate popcorn

Mix the following in a bowl: popcorn (either 1 bag of popped microwave popcorn OR about 1/2 cup of kernels air popped) and then add any of the following optional ingredients - 2 cups pretzels, 2 cups chex cereal, 1/2 bag mini marshmallows, nuts, M&Ms, peppermints, etc.

Melt in the microwave: 1 bag of white chocolate chips and 1/2 brick of vanilla almond bark. Pour wet mixture over dry, stir until well coated, let cool on cookie sheet. Drizzle dark chocolate over the mixture. Serve when cooled. Store covered if you have any left over. Keeps very well.

Amazing Ribs

2007-08-17T13:53:00.000-07:00

I got this tip from Cooking Pleasures Magazine, and it made some awesome ribs yesterday in about 1 1/2 hours

1. Rub your baby backs with a sugar-less spice rub (I like BBQ of America from Penzey's)

2. Toothpick them in a circle (so they look like a Crown Roast)

3. BBQ them standing up, covered for 30 minutes. Then flip them onto the other side and cover and grill for another 30. They should be almost done at this point.

4. Un-pin and lay flat, saucing with sauce, for another 15 minutes or until done.

The easiest, quickest ones we have ever made!

Ramen Salad

2007-07-31T00:12:00.000-07:00

Ok, last post for a bit, I promise. It has been oppresively hot here recently, and my MIL introduced me to this last year, and it is great to not have to heat up the kitchen so much. This recipe is for two people.

1 package of ramen noodles per person
1 cucumber
4 medium slices of ham
1 tomato
2 eggs
1 T. sugar

Any soysauce or oil based salad dressing.

Boil the ramen noodles until cooked but not soggy(the package should say). Do not add the flavor packets. Drain and let cool.

Mix the eggs together and add the sugar. You want them a little sweet, but not overly so, add more or less according to your taste. Cook over medium-low heat like an omlette. Let it cool and then julienne the omlette.

Julienne the cucumber and ham, slice the tomato into 8ths or so.

In a low bowl dish out the noodles and then lay the cucumber, egg, ham and tomato on the side in separate groups. Cover with your salad dressing.

Eat!

tips: I think carrots would probably be pretty tasty here too. Strong flavored veggies may or may not work here, it is up to you.

Coconut Lime Chicken

2007-07-30T23:51:00.000-07:00

Sorry, the first of two slow cooker recipes. I like experimenting way too much.

1 can coconut milk
3 chicken breasts
2 limes, juiced(more for a more limey taste)
1 t. salt
1-2 T. fresh grated ginger
3 cloves garlic

2T flour(add 30 min before the end, mix with water so it is easily pourable, stir in, and let it sit)

2 T. fresh cilantro, for garnish ontop of the chicken mix

cook around 4 hours, serve over brown rice.

Cranberry Pork Chops

2007-07-30T23:47:00.000-07:00

We just got a crock pot, it is WAY too much fun! My husband uses it as much as I do.

1 Cup frozen/fresh cranberries
1/2 cup-ish brown sugar
1 small onion, diced
4 pork chops
1-2 scoops garlic butter(pressed garlic mixed with butter and olive oil, make lots, refridgerate and it is easily spreadable)
3/4cup-ish orange juice

Pop it all in the slow cooker, eat after about 6 hours over rice.

Cow Pie

2007-07-14T06:58:00.000-07:00

Now this is one that a family we stayed with in England fed to us. It's absolutely too fattening and wonderful.

COW PIE

12 oz. or 340g. frozen puff pastry 1 pack is enough for 1 large pie
12oz. or 340g. tin of corned beef.
3 lb. or 1 & a1/2 Kg. potatoes
1 lb. or 1/2 Kg. onions
salt & pepper
2 stock cubes- oxo or any beef cubes.

Method.
Peel potatoes & onions cut into chunks put into a large pan and season with S & P and enough water to cook them.
Cook until tender.
Add the corned beef in chunks and crushed stock cubes, mix together so it is still lumpy.
Allow pastry to soften at room temperature for a while.
Cut in half (one half a little larger than the other) Larger piece use for top of pie.
Roll out thinly.
Put the smaller pastry on the greased pie dish (or I use the glass microwave turntable) then put the filling on top (using a large spoon with holes in so you dont get too much liquid in the pie)
Roll out the larger piece of pastry, wet the edges of the bottom pastry and place on top. Seal the edges well so the juices won't run out and mess up the oven.
Snip holes in the top with scissors to let out the hot air.
Bake in a moderate oven for 35 to 45 minutes. Until the pastry is risen and golden brown (it will look cooked)
Use the juices left in the pan for the gravy. Add a gravy thickener and bring the gravy up to the boil stirring so it doesn't go lumpy. Allow to thicken. Add another stock cube, if you like, just do to your taste.

Salmon Chowder

2007-07-11T07:14:00.001-07:00

Today was Edamame's 1st b-day, so we decided to feed the little fish lover, fish chowder. He picked all the fish and corn out and made mommy struggle with feeding him the rest. The Grandma's ate the whole thing and gave it the vote of approval.

1 onion, minced
2 potatos, petitly diced
2-3 Tbs. butter
2 Tbs. olive oil
2-3 strips of bacon, chopped(more as you desire)
7-8 sprigs of fresh dill chopped
1 ish lbs. of fresh salmon deboned and without the skin, cut into smaller than bite sized pieces
1 (12 oz?) can evaporated milk
3 cups water
3 bullion cubes(optional)
1 cup corn(optional)

Saute the onions and potatos in the butter olive oil mixture(start with the butter and add the oil as needed to prevent sticking), then add in the bacon for a bit until the onions are completely cooked and the potatos are starting to soften. Add in the water, dill, bullion cubes and salmon(I left the cubes out for baby-allergy reasons, still tasted good, if slightly bland). Let that boil for about 20 minutes until the potatos are very soft and the salmon is cooked. Finally, add in the evaporated milk and corn and let simmer for a few minutes. Serve as is or with grated cheese.

Hints: sweet fresh cooked corn tastes RAD with this. Add some cooked rice to make a easily feedable meal for a baby or toddler with less spilling. Garlic would also probably taste pretty dang good in this. Bacon is entirely optional.

Somen Salad

2007-07-05T14:23:00.000-07:00

Yesterday at our 4th of July BBQ/Pool Party at Cheryl's home - our fabulous cook Tracy whipped up this delicious salad. It's an Asian thing to have cool noodles other similar things during the summer to keep us cool. Tracy passed this recipe along...she's one woman who truly knows her way around the kitchen. (I'm so lucky)

Somen Salad:

Feeds about 10 people

1/2 Head Lettuce - shredded

1/2 C - Cabbage - shredded

2 Carrots - julienned

2 C - Cilantro - chopped

1/2 English Cucumber - julienned

1 Kamaboko - (Japanese fish cake - pink and white) - julienned - optional

1/2 lb Honey ham or BBQ'd Chinese pork

2 bundles of somen noodles (Japanese section) - cooked rinsed and drained

In a large platter:

Layer Lettuce, noodles, top with the rest of the ingredients.

Somen Sauce:

4 T - Sesame seeds

4T - Sugar

1 1/2 t - Pepper

1/2 C- Olive oil

4 T - Rice Vinegar

4 T - Soy Sauce

1 T - Sesame Oil

SHAKE.... POUR DRESSING ON SALAD RIGHT BEFORE YOU ARE ABOUT TO EAT...NO EARLIER OR IT WILL BE SOGGY!

ps. I wish I had taken a picture of the salad... not only was it beautiful - the dish she had it in was exquisite.

Peanut Butter & Jelly Bars

2007-07-02T11:03:00.001-07:00

Made this a month or so ago - loved it...and so did my friend P.
This is from Ina Garten's barefoot contessa at home. Enjoy!

Peanut Butter & Jelly Bars

1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for greasing the pan
1 1/2 cups sugar
1 tsp pure vanilla extract
2 extra-large eggs, at room temperature
2 cups creamy peanut butter, such as Skippy (18 ounces)
3 cups all-purpose flour, plus more for dusting the pan
1 tsp baking powder
1 1/2 tsp kosher salt
1 1/2 cups raspberry jam or other jam (18 ounces)
2/3 cups salted peanuts, coarsely chopped

Preheat the oven to 350 degrees. Grease and flour a 9X13X2-inch baking pan.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until well combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread two thirds of the dough in the prepared pan, using a knife to spread it evenly. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam.

Don't worry if all the jam isn't covered; the dough will spread when it bakes. Sprinkle with the chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into small squares.

I used the Trader Joe's organic peanut butter with nuts...and the organic raspberry jam... delicious. This totally tastes like a peanut butter and jelly sandwich...

Gazpacho Soup

2007-06-18T06:48:00.001-07:00

Ok, sorry for all the posts, I've been a little busy in the kitchen and want to share(I'll hold off on giving the recipe for the barley pancakes and veggie muffins until later), but I HAVE to post this. This is a super summer time soup, and we used to scarf this down when I was a teenager. Definitely a must on those hot days. Fortunately the hubby doesn't like this so I get it all to myself. This serves four and will last about 3 days in the fridge.

1 clove peeled garlic
2 Tbsp olive oil
1 green pepper, seeded, and quartered
1 small onion quartered
2 large tomatoes
1/2 - 1 cucumber(you decide how much cucumber you like)
1 Tbsp ground almonds
1 cup chicken broth
salt and pepper
1-2 dashes of Worcesteshire sauce
2 Tbsp finely chopped parsley

Put everything in the blender. Hit on. Chill for about 2 hours. Garnish with the parsley.

tips: I sometimes have to blend in batches, just stir everything together in a big bowl afterwards. Leave out the Worcestershire if you don't like the taste. The chilling lets the garlic settle in better.

I sometimes add plain yogurt, which tastes very good too.

Pumpkin Chocolate Chip Muffins

2007-06-18T05:30:00.000-07:00

I'm posting this on request from a friend who loves chocolate and pumpkin. This is one of my favorite desserts.

Muffin/Cupcake
1 cup flour
3/4 cup wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-2 tsp. pumpkin pie spices(nutmeg, ginger, cinnamon)
1 cup pureed pumpkin(home made or canned...fresh baked pumpkin tastes dang good, and can double as baby food)
2 eggs
1/2 cup plain yogurt
1/2 cup honey
1/2 - 1 cup milk chocolate chips(the dark or semisweet, just feel too bitter, sorry Ghiradelli's)

Sift together the dry ingredients and set aside. In another bowl mix together the wet ingredients together and then mix into the dry ingredients. Add the chocolate chips. Dish into muffin cups and bake between 20-25 minutes at 350(I think...that is what 180 C translates to, right?)

Let cool in muffin tins for 10 minutes before popping out to cool.

Once cooled, frost with.....

Cream Cheese Frosting

1 8oz package of cream cheese
1/2 cup butter or margarine
1-2 cups sugar
1 tsp vanilla

Let the cream cheese and butter soften and blend together. Mix in the vanilla and sugar(most recipes call for powdered sugar, but granulated works just fine).

Stores well in the fridge.

Asian food for the Mexican Cuisine lover

2007-06-15T18:24:00.001-07:00

This is a dish from Okinawa and has become very popular throughout all of Japan(if only they knew it was really a Mexican dish in disguise). It works really well if you don't have tortillas handy and/or you have a ton of rice.

1 lbs. ground beef
1 package taco seasoning
2-4 tomatoes
2 cups-ish grated cheese
1 head of lettuce
1 avocado
some salsa
taco toppings

3-4 cups short grain rice

1. Start you rice cooking. Follow directions for your rice cooker or in a pot on the stove follow a 2-1 ratio(2 cups water for every 1 cup rice) and boil. You migh want to make more than you think you'll need, it disappears fast, and if you have left overs you can wrap a serving in saran wrap and freeze for later use (just pop in the microwave for 2-3 minutes).

2. cook ground beef, drain, add taco seasoning and water as directed by the package.
3. dice the tomatoes
4. shred the lettuce
5. dice the avocado

dish out the rice, put the beef on top along with tomatoes, lettuce, avocado, salsa, cheese, oh and sour cream tastes good too. Anything you like on your tacos works. Great for kids with wheat allergies!

Suck it, Rachel Ray!

2007-06-13T23:09:00.000-07:00

La Yen's 30 minute Dinner: Herbed Salmon with Bulghur and Vegetable Salad

You need:
salmon fillets
1/2 C bulghur
2 C fresh green beans
2 ripe tomatoes, chopped
Stinky Cheese (feta or whatever), grated or crumbled
1/2 c pine nuts
1/2 onion
butter
herbs of your choice
1/2 head romaine lettuce, torn into bites

MMMKKK--start your timer!

1. Put on about 2 C water to boil. When it is boiling, pour 1 C of it over the bulghur and cover it tightly, for about 20 minutes.

2. Meanwhile, preheat the oven to 425. This should take about 15 minutes.

3. Steam your beans and let them cool down while everything else is cooking.

4. While the oven is preheating, put 2 T of butter and a generous helping of herbs in a baking dish (I use dill, garlic salt, parsley, and dried chives). Put the dish in the oven while it is preheating.

5. Mince the onion and saute it in butter, over medium.

6. When the onion is translucent add the pine nuts and toast for a few minutes.

7. When the oven is close to being preheated the butter should be sizzling and the herbs should be toasty. Add the salmon fillets. Bake for about 5 minutes, turn over, and bake for another 3 minutes or so. Then take out.

8. Fluff up the bulghur, add the onions and pine nuts, chopped tomato, cheese, green beans, and lettuce. Drizzle with oil/juice and toss.

Necessity is the mother of lunch

2007-06-08T16:34:00.000-07:00

I made this concoction today while cleaning out the fridge, and was very pleased.

Gnocchi
Spinach Artichoke Parmesan Dip (mix in a big glob when the gnoochi are still hot)
Tomato wedges

Jooj ate it up and so did I

Watermelon Lemonade--refreshing!

2007-06-06T19:59:00.000-07:00

I always have to double this recipe because it is quite popular--especially at outdoor BBQs! I'd recommend you use a really good citrus juicer (like the "citrus squeezer" at Crate and Barrel). The last time I made this recipe was for a Memorial Day BBQ at my home. I had two papercuts on my fingers and boy, did they sting when I squeezed all those lemons! But the end result was worth it. Make the drink several hours ahead of your party to give the drink time to chill. My husband does not like regular lemonade but he loves this drink. Have a great summer!

8 cups 1-inch pieces seedless watermelon (from about 4 1/2 pounds)
1 cup fresh lemon juice
3 1/2 cups water
1 cup sugar
Ice cubes
Lemon wedges

Working in 2 batches, blend watermelon and lemon juice in processor or blender until smooth. Transfer to pitcher. Bring 3 1/2 cups water and sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Add hot syrup to pitcher with watermelon-lemon juice. Refrigerate until cold, about 2 hours. Fill tall glasses with ice. Pour Watermelon Lemonade over and garnish glasses with lemon wedges.

Tropical Pancakes

2007-06-04T18:51:00.000-07:00

This is something I threw together this morning with some left over ingredients, it worked pretty well.

1 cup whole wheat flour
1/2 cup white flour
2 Tbs. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4-1 cup coconut milk
3/4 cup milk
1 egg(optional)
1/4-1/2 cup crushed pineapple (I cuisinarted cubed pineapple)
about 1/4 cup shredded coconut(It's up to you, I eye ball how much I want)

Directions: Mix the dry ingredients together then slowly blend in the milk and the egg. Add the pineapple and shredded coconut. Cook up those bad boys on a skillet over medium low heat. Flip when the bubbles start to pop and stay.

Top with banana, kiwi, strawberries, or any fruit your heart desires. I also added plain yogurt and syrup on top in addition to my bananas, it was a pretty wicked breakfast, and great for the summer season.

Chicken Piccata

2007-06-03T16:18:00.000-07:00

All my good cook friends keep talking about Ina Garten the Barefoot Contessa... so I finally bought one of her cookbooks Barefoot Contessa at Home. (Costco price - 18.99) We loved the Chicken Piccata.

Ingredients:
4 split (2 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 extra-large eggs
1 1/2 cups seasoned dried bread crumbs
Good olive oil
3 Tbsp unsalted butter, at room temperature
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
sliced lemon for serving
chopped fresh flat-leaf parsley, for serving

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1 tsp salt, and 1/2 tsp pepper on a shallow plate. In a second plate, beat the eggs and 1 Tbsp water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread-crumb mixtures.
Heat 2 Tbsp olive oil in a large saute pan over medium to medium-low heat. Add 2 chicken breasts adn cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. heat more olive oil in the saute pan and cook the second 2 chicken breasts. Place them on the same sheet pan and allow them to bake for 5 to 10 min while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. On medium heat, melt 1 Tbsp of the butter and then add the lemon juice, white wine, the reserved lemon halves, 1/2 tsp salt, and 1/4 tsp pepper. Boil over high heat until reduced by halve, about 2 min. Off the heat, add the remaining 2 Tbsp of butter and swirl to combine.

Discard the lemon halves. Serve on chicken breast on each plate, spoon on the sauce, and serve with sliced lemon and a sprinkling of fresh parsley.

ps. I didn't do the lemon slices or parsley for serving... I would if I were entertaining... and I didn't have parchment paper... I need to get some - it seems I've been doing a lot of stuff that asks for it... so I use Pam spray... and a plastic baggy to pound the chicken.

Chicken Caterpillar Kebabs

2007-06-03T16:09:00.000-07:00

Another recipe from Annabel Karmel's First Meals .

CHICKEN CATERPILLAR KEBABS

Prep time: 40 min, including 30 min marinating; cook time 15 min 350 degree F Makes 8 portions Provides beta-carotene, iron, protein, B vitamins, vitamin C, and zinc

Ingredients:
4 chicken breast fillets (about 1 1/4 lb) cubed
1 cup canned lychees
1 red pepper, deseeded and cut into triangles

Marinade:
3 tbsp soy sauce
3 tbsp honey
1/2 tbsp lemon juice (freshly squeezed is yummy)

To decorate:
8 cherry tomatoes or radishes
16 whole cloves
8 green onion fans (TIP: to make green onion fans, cut green onions into 3-inch lengths. Make four slashes at one end of each. Place in ice water until the ends curl.)

Mix together the marinade ingredients in a shallow dish. Add the chicken and leave to marinate for at least 30 min. While the chicken marinate, soak eight bamboo skewers in water to keep them from burning.

Thread the chicken onto the skewers, putting half a lychee and a red pepper triangle between each piece of chicken. Arrange on a baking sheet and transfer to the preheated oven. Cook for about 15 min, basting with the marinade and turning occasionally, until cooked through.

To decorate, make a face for each caterpillar using a cherry tomato or radish, studded with clove eyes. Attach it to the tip of the skewer and thread on a green onion tail.

Hungarian Goulash

2007-06-03T15:56:00.001-07:00

This is from Annabel Karmel's First Meals that Cabesh suggested I purchase ...and did more than a year ago. It is one of the BEST family-friendly cookbooks I have.

HUNGARIAN GOULASH
Prep time: 15 min
Cooking time: 2hours 20 min
300 degree F
Makes 8 portions
Provides beta-cartotene, iron, potassium, protein, B vitamins including folate, vitamin C, and zinc
Suitable for Freezing

For young children, chop the meat and vegetables into small pieces or process in a blender for just a few seconds. Serve with noodles.

Ingredients:
flour for coating
salt and freshly ground black pepper
1lb lean chuck steak, cut into cubes
2tbsp vegetable oil
2 onions, peeled and chopped
1 red pepper, deseeded and chopped
3 cups mushrooms, sliced
1 tbsp paprika
1 1/2 cups chicken stock or beef stock (I like chicken stock - that organic one from Costco)
3 tbsp tomato paste
1 tbsp ketchup
1 tsp Worcestershire sauce
2 tbsp chopped fresh parsley (I buy that fresh parsley that come in the tubes you find in the produce section so as not to have the leafy kind go bad on me)
6 tbsp sour cream
1/2 lb egg noodles (I like the skinny egg noodles)

Spread the flour on a plate, season lightly, and use to coat the beef. Warm the vegetable oil in an ovenproof Dutch oven, add the beef, and saute until browned all over. Remove with a slotted spoon and set aside.

Add the onions to the casserole and saute for 5 minutes. Add the red pepper and saute for 3-4 minutes, then add the mushrooms and cook for 3 minutes. Sprinkle with paprika and cook for about 2 minutes.

Return the sauteed meat to the pan, pour in the stock, and stir in the tomato puree, ketchup, Worchestershire sauce, and chopped parsley. Cover, transfer to the preheated oven, and cook for about 2 hours. Check that the meat is tender. Season to taste and stir in the sour cream. Set aside and keep warm.

Cook the noodles in boiling, lightly salted water according to the instructions on the package. Drain, arrange a bed of noodles on each plate, and top with a serving of goulash.

ps. I added a bit more freshly ground pepper and ketchup at the end... right before spooned the goulash over the noodles. Leftovers taste great.

Summer Salad

2007-06-01T23:50:00.000-07:00

I went to a baby shower yesterday and had some of this amazing salad my friend Stacey Ball made.

Here's what it had in it:

Cucumbers chopped
Avocados chopped
Grape Tomatoes
Feta Cheese
Finely chopped red onion
Newman's LIGHT Balsamic Vinagrette
Fresh ground pepper

It was the perfect, summer salad... savory and light.

AVO Baby

2007-05-27T13:43:00.000-07:00

For a YUMMY lunch, snack... pick me up for the summer.

Take one perfectly ripe Avocado (buy California) and slice.

Drizzle Marie's Poppy Seed Dressing and... *sigh* ... life really is this fresh.

Gine's Bread

2007-05-02T20:00:00.000-07:00

Well this is my first post over here and I should thank la Yen for suggesting I contribute here. To start off this is one of my favorite recipes. It's a braided bread that I first made in France. It's best eaten fresh out of the oven with generous gobs of Nutella schmeared on top. Please note that I'm converting the measurements from metric to standard so if they seem a bit off just tweak them.

11 Tbsp Melted Butter
3 Cups Milk
3 Tsp Yeast
Pinch of sugar

Melt the butter with the milk in a small saucepan. Let it cool to be lukewarm and add the yeast. Add a pinch of Sugar. Let yeast activate 5 minutes.

6-8 Cups White Flour
1 Tbsp Salt
2 Tbsp Sugar
(Optional) Cinnamon (gives it a nice touch)

Start off with six cups of flour and mix with other dry ingredients. Form well. Once yeast mixture activated pour it into the well. Pull off part of the flour and mix it into the liquids so that it has a spongy quality. Let it rise for 20 minutes. Mix in the rest of the flour. Kneed together adding extra flour as needed. Let rise 1 1/2 hours.

Push down and let rest for ten minutes.

Divide dough into two portions of equal weight. Roll each portion out into a snake about 12 to 16 inches long (like you would with play dough). Starting at the middle of the two "snakes" braid the dough together. Braid the four ends together by dipping your fingers in water and pinching them together, then tuck them under the main portion of the dough. Let this rise on a floured pan for 1 hour. Preheat oven to 350.

1 Egg Yolk

Separating and discarding the whites, whip one egg yolk till it is nicely blended. Add a bit of water if you like for ease of glazing. Glaze right before you put the dough in the oven.

Preferably bake the bread on a preheated stone, otherwise use a lightly floured baking sheet. Let bake for 45 minutes to 1 hour or until golden brown (please note because this comes out so thick you need to watch it carefully so you don't end up with more dough than bread (as I have on a couple of occasions). Let cool slightly and serve with Nutella, honey butter, or other succulent treat.

I wish I could have been more accurate with my measurements, but I learned this when I was 19 and haven't given thought to measurements since. Once you make it you'll know exactly what you need to modify.

Amazing Beans--healthy, easy, yummy

2007-04-28T19:37:00.000-07:00

I thought I'd post a quick, easy and inexpensive recipe for a side dish of beans. There are so many health benefits from beans. I've only made this recipe with black beans but I imagine any type of bean would work. Eat up...lots of antioxidants, fiber and low in fat.

Amazing Beans

1 can black beans, drained, rinsed (or whatever beans you prefer)
Juice of 1 lemon
Drizzle of olive oil
Chopped fresh parsley and cilantro (optional)
Fresh ground black pepper
2 garlic cloves, crushed

Combine all ingredients and let marinate for at least 30 minutes. Heat before serving. Keeps in the refrigerator for up to 1 week.

Tomatillo Chicken Tacos

2007-04-24T20:14:00.000-07:00

So, one would think that there would be AMAZING Mexican food in the EP. And there is, but it is hard to find between the thousands of truly tasteless fast food rip-offs. So, in my quest to never leave the house, I opened my Rick Bayless book and tried the following, and it was FREAKING AWESOME.

Essential Simmered Tomatillo-Serrano Sauce (makes 1 1/4 C, but you might want to septuple it because it is delicious on EVERYTHING.)
8 oz (5-6 med) tomatillos, husked and rinsed
Fresh serrano chiles (2 is slightly more than Jooj can handle, but if you have no toddlers, hit 3), stemmed
1 1/2 T oil
1/2 med white onion, roughly chopped (I don't like white, so I used yellow. White is the preferred in Mexico, so do what you want with that information.)
1 clove garlic, peeled and chopped
1 C chicken broth
3 T cilantro, roughly chopped
salt to taste

1. Turn on your broiler. It is under your stove.
2. Roast the tomatillos and chiles on a baking sheet 4 inches below a very hot broiler until blackened and soft on one side (about 5 min) and then turn them over and roast on the other side. They will get messy and ugly.
3. Transfer (including ALL THE JUICE) to your blender.
4. Heat 1 T oil in large skillet over med. Sautee onion and garlic until golden. (Add garlic at very end, it only takes a minute). Add to blender. Puree medium coarse.
5. Heat the remaning 1/2 T oil in skillet over med-high. Add puree all at once and stir for about 5 min, until noticeable darker and thick. Stir in broth and cover, simmering for about 10 min. Stir in cilantro and salt.

For the rest of the dish you need:
12 corn tortillas
2 C greens (Any kind you want. Don't feel the need to get all fruity on us.)
1 1/3 C cooked, shredded chicken (about 2 breasts)
1/2-3/4 C Asadero or queso fresco cheese. (In the dairy. It is there. It is Mexican. Just look. If it is not there, you could use something like a romano combined with a smelly goat cheese, but it won't translate as well.)

1. Put your veggie steamer in a pot with about 1/2 of water and set it to boil. Wrap the tortillas ina heavy towel and let them steam in the steamer for 1 minute. Turn off the heat, and leave them in there with the lid closed for 15 minutes.
2. Bring the sauce to a boil and add the greens. Return to boil. Stir in chicken and simmer until greens are done. (less than 5 minutes.)

3. Make tacos out of it.

Sneaky "health" food

2007-04-20T14:40:00.000-07:00

I felt so sneaky and "mom-like" after making this Crunchy mac and cheese recipe the other night!! The puree's were awesome!!!! I couldn't even detect them with my supersensitive, picky-pregnant-lady tastebuds. We did 1/4 cup orange and 1/4 cup white mixed in. Also, didn't feel like buying cereal just for this recipe so I just used a little over a cup of flaked wheat (love my Grain Mill!!!!) and added about twice the amount of parmesan. We'll definitely be adding this to our dinner rotation and I can't wait to try out the other recipes (got two tupperware's full of puree ready to go!) and puree's!

Speaking of crockpot chicken....

2007-04-20T14:29:00.000-07:00

JAM CHICKEN

This is one of my fave's-especially since I always have fresh ginger on hand after following La Yen's advice to stick a root in the freezer! (I FINALLY got around to remembering to buy it!!)

2 T. jam* (heaping!!!)
3 T low-sodium soy sauce (or whateve's)
2 T. water
1 T grated fresh ginger
1 lb. boneless, skinless chicken breast

Combine the jam, soy sauce, water and ginger in a large mixing bowl and mix well. Add the chicken and toss so that is is covered with sauce. Place the chicken on a baking sheet and bake for 30 minutes at 350.

(For added flavor let the chicken marinate in the sauce-covered in the fridge- for 2-3 hours before cooking.)

Slow-cooker options: Place everything in the pot and cook on low for 4 hours (or longer if you want delicious-fall-apart-juicy chicken) If you don't have time to defrost before throwing in the crockpot, omit the water and be extra, extra generous with the jam.

*Most any jam can be used and will taste good. Our fave so far was a Von's brand apricot/pineapple jam. Marmalade and seedless berry jams also work well. Jelly does not work as well as jam due to its thinner consistency.

Crockpot Chicken

2007-04-02T11:28:00.000-07:00

I make this when I don't have a lot of time or when I just can't think of anything else. The kids like it just as much as we do, which doesn't happen very often. It's super easy.

4 frozen chicken breasts
1 can cream of chicken soup
16 oz. sour cream
1 pkg. Lipton onion soup mix

Place frozen chicken breasts in crockpot. Mix the remaining ingredients and pour over the chicken. Cook for 4-6 hours on low.

Serve chicken and sauce over rice. We like it with a side of steamed broccoli. Yum!

Also, if you haven't tried crockpot liners, please do! You'll use your crockpot a lot more--I promise.