- Prepare linguine according to directions on box.
- Saute the leeks in the olive oil and butter over medium heat until very soft and starting to brown. Add the prosciutto and continue cooking 2-3 minutes.
- Add peas and cook until heated through.
- Salt and pepper to taste.
- Add whipping cream and parmesan. Heat until cheese melts.
- Drain linguine and add to leek / prosciutto sauce. Gently combine.
- Serve with additional grated parmesan.
Thursday, December 10, 2009
Friday, November 20, 2009
- In large sauce pan, brown the turkey and break it into little chunks as it cooks. Remove from pan and set aside.
- Add oil and saute onions until soft. Add garlic and continue cooking for 1 minute.
- Put turkey back in pot and add tomatoes, black beans, corn, green chilis and spices.
- Heat to a boil and simmer for 10 minutes. Salt and pepper to taste.
- Serve with corn bread on the side and grated cheese on top. (Some of us also added some Hot Giardiniera and it tasted wonderful).
Tuesday, November 17, 2009
- Combine broth, salsa, barley, chili powder, cumin and beans. Bring to a boil, reduce heat and simmer for 40 minutes.
- Add chicken and heat through.
- This is great as is, but it's also wonderful served with grated cheddar, avocado and tortillas.
Friday, November 13, 2009
I had this at a book group a few weeks ago and loved it. It's a beautiful orange color, very flavorful and super hearty. I wasn't sure how my kids would react, but was excited to give it a try. Gavin liked it and Meriel just ate the couscous. Oh well, at least one of them had a decent serving!
- Saute onion and garlic in olive oil in a large stew pot. Once softened, remove from pan and set aside. Saute chicken is same pan until no longer pink. Add back onion and garlic.
- Add sweet potato, carrots, chickpeas, raisins, lemon juice, chicken broth, raisins and spices.
- Simmer for around one hour.
- Serve over couscous or rice with a dollop of plain yogurt and a handful of nuts.
Tuesday, November 10, 2009
This is the best chocolate ice cream I have ever eaten in my entire life... and that's not hyperbole. It's so smooth, so creamy, so chocolatey -- you'll feel like you've gone to chocolate heaven. The recipe is from "The New Best Recipe" cookbook.
- Chop chocolate into small pieces and melt in microwave at 50% power. Set aside to cool.
- Position a strainer over a medium bowl set in a larger bowl containing ice water.
- Heat the milk, cream and 1/2 cup of sugar over medium heat, stirring occasionally to dissolve the sugar, until steam appears and the milk is warm, about 5 minutes.
- While the milk is heating, beat the yolks and remaining 1/4 cup of sugar until pale yellow. Add the melted chocolate and beat until fully incorporated.
- Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined.
- Whisk the milk-yolk mixture into the warm milk in the sauce pan. Set the pan over medium heat and cook, stirring constantly until steam appears and the mixture is slightly thickened. Do not boil, or the eggs will curdle.
- Immediately strain the custard into the bowl set in the ice bath. Cool to room temperature, stirring occasionally. Stir in the vanilla, cover and refrigerate until it's cooled to 40 degrees or lower -- at least 3 hours or up to 24 hours.
- Pour custard into the ice cream machine and churn for up to 1/2 an hour. (Longer and you risk getting flecks of butter in your ice cream.) It should resemble soft-serve ice cream. Transfer to airtight container and freeze until firm, around 2 hours.
Friday, November 6, 2009
- Put all ingredients into a food processor and process until smooth.
- Melt a little butter in a non-stick pan and pour in 1/3 of batter.
- Fry until starting to brown and flip over.
- Meriel likes them with a little sugar and lemon juice, but they're also good with jam, peanut butter, chocolate syrup, maple syrup, or sliced fruit. Just put on what you like and roll the up.
Tuesday, November 3, 2009
- Mix together flour, sugar, eggs, yogurt, rum and oil.
- Spread half of butter on the bottom of a pie plate or tart pan.
- Cover bottom of pie plate with peeled and cored pear slices.
- Cover with dough and spread bits of the remaining butter on top. Bake at 400 degrees F, for 25-35 minutes, until it starts to brown around the edges and the middle looks kind of spongy -- it should be firm.
- Remove from oven and sprinkle with the sugar/nutmeg blend.
Tuesday, October 27, 2009
- Place all ingredients in food processor.
- Process until well blended. Add lemon juice to taste.
- Test on a cracker to confirm its deliciousness.
- The left-overs are wonderful on top of a baked potato.
Thursday, October 22, 2009
Tuesday, October 20, 2009
- Brown the ground turkey over medium heat, breaking up into little pieces. Set aside to cool slightly.
- Cook shells (or other pasta shape) according to directions. Add a bit of oil to the water so they don't stick together. Drain.
- In a large bowl combine cottage cheese, eggs, herbs, salt & pepper, garlic, 1/2 of the mozzarella and the ground turkey.
- Preheat oven to 350 degrees. Grease a 9" x 13" lasagna pan.
- Stuff each shell with the cottage cheese/turkey mixture and place in pan. (Or, mix the cooked pasta into the cottage cheese/turkey and spread around pan.) Spread sauce over top (don't feel like you need to use the whole jar) and sprinkle with remaining mozzarella cheese.
- Cover with aluminum foil and bake for 35 minutes. Remove foil and continue baking until cheese starts to brown, about 10 more minutes.
Friday, October 16, 2009
- Cook the ground beef or turkey in a medium sauce pan, stirring to crumble, until no longer pink and starting to brown. Drain. Add garlic and continue cooking for 1-2 minutes.
- Stir in chili beans, tomatoes, enchilada sauce, chili powder and cumin. Bring to a gentle simmer.
- Add pasta to mixture and stir so that the pasta gets covered with liquid. Cover. Continue cooking, stirring occasionally, until pasta is done, usually 8-10 minutes.
- Serve in bowls with grated cheese on top.
Tuesday, October 13, 2009
- Preheat oven to 300 degrees.
- Combine the oil, eggs, sugar and vanilla in a large mixing bowl and set aside.
- Combine flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt. Whisk gently to break up any lumps in the flour.
- Gradually add the dry ingredients to the oil mixture.
- Blend in apples and nuts.
- Pour into 4 mini loaf pans or 2 large loaf pans. Bake for approximately 1 hour. (It may take longer, so check them before taking out of the oven.) Cool in the pans for 10 minutes. Then cool on a rack.
Wednesday, October 7, 2009
- 1 c. whole wheat flour (I used 2 cups gluten free flour, recipe is in comments here)
1 c. all-purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 c. milk
1 tbsp cider vinegar
2 tbsp vegetable oil
1/3 c. maple syrup
1 c. applesauce ( I used homemade)
1 c. chopped apples
-preheat oven to 375 degrees F
- In a large bowl, sift together the flour, salt, baking soda, and cinnamon . Set aside.(Don't have a sifter? instead of using a spoon to mix these ingredients, use a whisk. )
- in a seperate bowl, mix together the milk, vinegar, oil, maple syrup, applesauce, and apples.
- add the wet ingredients to the dry ingredients and mix together gently until "just" mixed. DO NOT over mix, this will make your batter (and muffins) heavy and hard.
- spoon batter into well greased muffin tins. bake for 15-20 minutes. test with a toothpick to see if done.
Tuesday, October 6, 2009
1/4 cup pineseeds (optional)
2 cups rice (best to use white rice)
1 can chicken broth (optional)
2 TBSP Olive oil
1/2 stick butter
Pour chicken broth and water in a microwave safe measuring cup or bowl so that you have enough liquid that it equals 4 cups and heat until it is boiling.
In a pan large enough to cook the rice, saute the egg noodles. pineseeds (if using them), olive oil and butter over medium heat until noodles are golden. Add the rice and stir the mixture and rice together. Once the liquid is boiling, pour it immediately into the rice mixture and stir until in comes to a boil. This should happen almost immediately. Once boiling, turn down heat until the mixture is just at a simmer and put lid on pan. Cook for about 20 minutes or until you see that all of the liquid is gone. Turn off heat and keep lid on pan for another 10-20 minutes to keep the rice steaming. Serve when rest of the meal is ready. I have had the rice done 30 to 45 minutes proior to the rest of the meal and it remains hot and wonderful under the lid of the pan.
- Heat oil in a large sauce pan and saute the onion until soft and translucent. Add garlic and spices and continue cooking over medium heat for 1-2 minutes.
- Add chili beans and tomatoes and heat thoroughly. (This is great reheated, so if you can, make it in the morning and then reheat it for dinner.)
- My kids love this with some grated cheddar and a big handful of Fritos on top. You can also serve it over pasta.
Friday, October 2, 2009
- Melt butter in frying pan over medium heat.
- Add apples, cinnamon and lemon juice. Saute, stirring periodically until the apples start to brown.
- Cover and continue cooking 2-3 minutes. Stir to move the apples that are getting soft from the bottom to the top. Repeat until all the apples are soft. Serve immediately.
- We ate these for dinner, but they would be really good served for dessert with a scoop of ice cream.
Wednesday, September 30, 2009
- Cut the squash into large chunks and bake at 350 until soft, 30-45 minutes.
- Meanwhile, saute the onion in olive oil until soft. Add apples, cover and keep cooking for 5 minutes. Add garlic and saute an additional minute. Set aside.
- Remove cooked squash from peel and add to onion mixture. Add one can of broth. Puree with an immersion blender or in batches in a blender.
- Add milk and stir. If it's too thick, add a bit more milk.
- Salt and pepper to taste.
Monday, September 21, 2009
- Preheat oven to 350 degrees.
- Saute onion in a little oil until soft and starting to brown. Add red pepper and continue cooking for 2-3 minutes. Add garlic and saute an additional minute. Set aside.
- Combine beans, salsa, corn and sour cream. Add onion mixture and stir until blended.
- Spray 9x13 pan with oil. Layer half of the torn tortillas on the bottom. Cover with the bean/sour cream/onion mixture. Sprinkle with half of the grated cheese. If you're adding chicken, put it on now. Top with remaining tortillas.
- Carefully pour one can of enchilada sauce over entire casserole. Try to cover eachtortilla with a little bit of sauce. Sprinkle remaining cheese on top. (At this point you can cover it and put it in the fridge until you're ready to bake it. Make sure to add 15-20 extra minutes of cooking time if it's cold when you put it in the oven .)
- Cover with foil and bake for 15 minutes. Remove foil and continue baking an addition 15 minutes, until heated through and starting to bubble on top.
- Serve hot and garnish with chopped cilantro, sour cream and black olives.
Wednesday, September 16, 2009
- Put chicken in crockpot; it's okay if it's still frozen. Top with beans, salsa and corn.
- Cover and cook on low for 6-9 hours, or high for 4-5. Cooking time will vary depending on whether or not your chicken is frozen and how big the pieces are. Check on it at the minimum number of hours so that it doesn't get dried out.
- Serve with corn chips used as dippers.
Friday, September 11, 2009
1 1/2 cups all purpose flour (I use a gluten free blend I make myself)
2 or 3 teaspoons cinnamon (use the good stuff, it makes such a difference)
1/2 teaspoon baking soada
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg (more flavor if you use fresh)
1 cup sugar (or less, it’s pretty sweet if you use all)
1 cup shredded zucchini (unpeeled)
1/4 cup cooking oil (can substitute applesauce)
1/2 teaspoon zest of lemon peel
1/2 or more cup of chocolate chips
In mixing bowl combine flour, cinnamon, baking soda, salt, backing powder, and nutmeg. In another mixing bowl combine everything else except the chips. Mix well. Add the flour mixture to the rest and mix until combined. Stir in the chocolate chips.
Pour into a greased loaf pan and bake at 350F for 55-60 minutes (check doneness with a toothpick). Cool on wire rack. Makes one loaf. Double and freeze a loaf, freezes well.
- Heat oven to 325 degrees. Grease a 9-inch square pan.
- Combine lemon juice and milk in small bowl. Set aside to curdle.
- Whisk the cornmeal, flour, baking powder, baking soda, sugar and salt in a large bowl. Push dry ingredients to the sides of the bowl and make a well.
- Crack the eggs into the well and stir lightly. Then add the milk/lemon juice. Stir quickly until almost combined. Finally, add the melted butter and blend.
- Pour batter into greased pan. Bake until the top is golden brown and lightly cracked, about 25 minutes.
- Cool on a wire rack for 5-10 minutes and then serve warm.
Tuesday, September 8, 2009
- Combine chocolate chips and half and half in a microwave safe bowl.
- Heat at 50% power until chips melt, stirring periodically until creamy and smooth.
- Transfer to a small crock pot or fondue pot.
- Start dipping.
- Don't lick the inside of the crock pot or fondue pot when you're done... you could burn your tongue.
- Melt the butter in a small saucepan over medium heat. Add the garlic and saute until just starting to brown, around 1 minute. Whisk in flour until blended.
- Whisk in the milk and chicken broth.
- Continue cooking until it thickens and starts to boil, 2-4 minutes. Reduce heat to low.
- Gradually add the cheese, stirring until it's melted.
- Stir in the salsa. If sauce seems too thick, add a little chicken broth.
- Transfer the sauce to a fondue pot and set the flame to keep it warm.
- Start dipping
Friday, September 4, 2009
- Combine flour, sugar and salt in bottom of pie plate.
- Add milk to oil and whisk until blended.
- Pour oil/milk mixture over flour and combine. Once blended, press into pie shell to form crust.
- Preheat oven to 350 degrees.
- Saute onions until soft and starting to brown. Add garlic and continue cooking for 30-45 seconds. Set aside.
- Whisk eggs, milk and salt and pepper.
- Spread onion and garlic around bottom of crust. Add optional additions. Top with grated cheese.
- Pour egg mixture into crust. Dot top with small pieces of butter (this helps keeps the top tender).
- Bake for 35-45 minutes until set and starting to brown on top.
Wednesday, September 2, 2009
- Microwave the diced vegetables briefly so that they're partially cooked. (Put in the fridge if you're not going to use them right away.)
- Preheat oven to 350 degrees.
- Give each person a tostada shell and have them layer their selected ingredients putting cheese on the top.
- Place the tostadas on a cookie sheet and bake for 5-7 minutes, until cheese is bubbly.
- Serve with salsa, guacamole or hot pepper sauce.
Tuesday, September 1, 2009
- Preheat oven to 375 degrees.
- Cream butter and sugars. Add eggs and vanilla.
- Stir in salt, baking powder and baking soda.
- Add flour and then oats. Mix well.
- Stir in chocolate chips, Heath bar and nuts (if desired).
- Spoon onto cookie sheet leaving 2" between... these will spread as they bake.
- Bake for 9-10 minutes. Remove from oven while they still look a little under done. Cool for 5 minutes on pan and then transfer to a cooling rack.
- Eat immediately with a glass of milk. Save a few for your kids or wipe your mouth well to remove the evidence.
Friday, August 28, 2009
- Preheat oven to 325 degrees.
- Combine flour, baking soda and salt, set aside.
- In a medium sauce pan, combine butter, sugar and water; heat just to a boil.
- Remove from heat and stir in one cup only of chocolate chips and the vanilla. Stir until chocolate melts and the mixture is smooth.
- Add eggs, one at a time, beating well after each addition.
- Gradually blend in the flour mixture.
- Stir in remaining chocolate chips (and nuts, if desired).
- Spread in a greased 9" square pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- This is easily doubled for a 9"x13" pan -- bake 35-45 minutes.
Tuesday, August 25, 2009
- Blend flour, salt and sugar together in a bowl. Add grated butter and combine.
- Sprinkle lemon juice and 1-2 tablespoons of water over flour mixture. Combine with a spoon.
- Add additional ice water until dough forms large clumps and no dry flour remains.
- Turn dough out onto work surface. Divide into 2 balls and flatten each into a 4-inch disk. Wrap in plastic and refrigerate until firm but not hard, 1-2 hours, before rolling.
- Roll out the bottom and top crusts.
- Fill pie shell with something yummy!
Tuesday, July 28, 2009
- Whisk the lemon juice and milk together in a medium bowl; set aside to thicken -- at least 5 minutes.
- Whisk flour, sugar, baking powder, baking soda and salt in bowl to combine.
- Whisk the egg and butter into the milk until combined. Make a well in the center of the dry ingredients; pour the milk mixture and whisk gently until just combined. Don't over mix -- there will be a few lumps.
- Fry as normal.
- We top these with a little vanilla yogurt, toasted nuts (put walnuts, pecans or almonds in the oven at 350 degrees when you start making the batter -- they'll be ready when the pancakes are), fruit (if I have any on hand) and maple syrup. Wow. This is making me hungry!
Saturday, July 25, 2009
Friday, July 24, 2009
- Heat oven to 425 degrees. Toss potatoes with olive oil and season with salt and pepper.
- Place potatoes flesh side down in a single layer on a shallow roasting pan. Cover tightly with tin foil and cook about 20 minutes.
- Remove foil and roast until the side of potato touching the pan is crusty golden brown, about 15 minutes more.
- Remove pan from oven and carefully turn potatoes over using a metal spatula to safeguard the crusts. Return pan to oven and roast until the side of the potato now touching the pan is golden brown and the skin is kind of wrinkly, 5-10 minute more.
- Remove from oven and place potatoes in bowl with garlic paste. Toss to distribute garlic and serve immediately.
- This is really good without the garlic as well, so if you want something a little more traditional, skip it.
Tuesday, July 21, 2009
- Preheat oven to 350 degrees.
- Melt butter in frying pan, saute the onion until soft and then add the spinach. Continue to saute for 3-4 minutes until spinach is wilted and heated through.
- Stir in flour, gradually add milk.
- Cook until thickened, stirring frequently. Remove from heat.
- Stir in eggs, cheese and nutmeg until smooth.
- In 11X14 pan, brush and layer 8 sheets of phyllo with butter. Add filling and top with 8 more buttered sheets.
- Bake for 30 minutes.
Sunday, July 19, 2009
Friday, July 17, 2009
- Combine all ingredients in a small bowl.
- Rub all over meat to be grilled.
Wednesday, July 15, 2009
- 3 C Ricotta Cheese
- 1 C Parmesan Cheese
- 3/4 C Egg Beaters
- 1 t Italian Seasoning
Tuesday, July 14, 2009
- Heat oven to 350 degrees. Coat two 8- or 9-inch round cake pans with oil.
- Cake: put first 6 ingredients in a large bowl; stir to blend. Make a well in the center, add oil, butter and eggs. Stir with spatula until well blended. Stir in remaining ingredients. Divide evenly between pans. Bake 35-40 minutes (the 9-inch pan will take less time) until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes.
- Meanwhile, make the frosting: Beat cream cheese and butter in a large bowl with a mixer until blended. Reduce speed to low and gradually beat in sugar.
- To frost: Place one cooled cake layer (make sure it's cool or the frosting will melt!) on serving plate. Spread top with 1/2 cup frosting. Top with a second layer, bottom side up. Spread remaining frosting over top and sides. Pat sides with chopped nuts.
Friday, July 10, 2009
- Combine all ingredients in a large Ziplock bag. Seal bag and turn to make sure all chicken pieces are coated. Place in fridge at least 8 hours, but preferably overnight.
- Preheat grill. Remove chicken from bag and grill until nicely browned on each side.
Monday, July 6, 2009
- Place all ingredients in the bowl of a mixer. Put on a dough hook and combine and then knead for 6-7 minutes on lowest speed.
- Pull out the dough hook and remove the bowl from the mixer. Leave dough in the bowl and cover with plastic. Let rise in a warm place until doubled in size, about 1 1/2-2 hours. (You can adjust the amount of time the dough rises by changing the amount of yeast -- if it's a warm day and I make the crust 6 hours ahead of time, I'll only use 1/4 tsp. yeast, or if I only have an hour, I'll add 2-3 tsp. and put the dough somewhere really warm.)
- Preheat gas grill on high.
- Punch down dough and remove from bowl. If it feels like a lot to handle, divide into two or three crusts. Take one piece of dough, gently form a disk and then stretch it, using your hands, until it's a nice round shape and fairly thin across. Don't worry if some sections are thicker than others or if it's not perfectly round... many of my pizzas are quite oddly shaped.
- Place dough directly on grill and reduce heat to medium-low. I know this sounds crazy, but I promise that the dough will not fall through the cracks.
- Until you've done this a few times, you'll need to keep a close eye on the crust so that it doesn't burn. I usually let mine grill for 3-4 minutes, until there are dark brown grill marks on the bottom of the crust. Adjust heat and time according to how quickly your crust cooks.
- Remove crust from grill and place on a counter or board dusted with corn meal. (If I'm doing this for company, I'll usually make the crusts up to this point and then do the final assembly and grilling just before we're ready to eat. The half-grilled crusts are fine on the counter for an hour or two.)
- Cook over medium heat until garlic starts to brown
- Set aside to cool
- Combine tomatoes and salt in a bowl and then place in a sieve
- Let drain for an hour or two
- Preheat broiler and place rack in the middle-top position.
- Flip the crust over so that the grill side is up.
- Brush grilled crust with garlic oil.
- Sprinkle tomatoes over crust. Then top with cheese and any other toppings that sound good.
- Slide back onto the grill with the un-grilled side facing down. Grill for 3-4 minutes, until dark brown grill marks appear.
- Remove from grill and place on rack under the broiler for 2 minutes. (If the toppings look piping hot when you remove your pizza from the grill, you may not need to use a broiler.)
Friday, July 3, 2009
In honor of the 4th of July, I thought I would share this recipe. It makes enough for 8-10 people, so serve it to a crowd. It's a huge favorite in our house... especially if the kids get to put on their own whipped cream!
8 cups (2 ½ lbs.) strawberries
6 Tbs. sugar
2 cups flour
5 Tbs. sugar
1 Tbs. baking powder
½ tsp. salt
8 Tbs. unsalted butter, cut into ½-inch cubes
1 large egg, lightly beaten
½ cup plus 1 Tbs. half-and-half or whole milk
1 large egg white, lightly beaten
2 cups Whipped Cream
- For the fruit: slice strawberries and toss with sugar. Set fruit aside to macerate for at least 30 minutes or up to 2 hours.
- For the shortcakes: Adjust the oven rack to the lover-middle position and heat to 425 degrees. In the food processor, pulse the flour, 3 Tbs. sugar, baking powder and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to medium bowl.
- Mix the beaten egg with the half-and-half in a measuring cup. Pour the egg mixture into the bowl with the flour mixture. Combine with a rubber spatula until large clumps form. Turn the mixture onto a floured work surface and lightly knead until it comes together.
- Use your fingertips to pat the dough into a 9 by 6-inch rectangle about ¾ inch thick, being careful not to overwork the dough. Flour a 2 3/4 –inch biscuit cutter and cut out rounds. Pull together left over pieces and cut out a few more rounds. Place the rounds 1 inch apart on a small baking sheet, brush the tops with the beaten egg white, and sprinkle with the remaining 2 Tbs. sugar. (Dough rounds can be covered and refrigerated for up to 2 hours before baking.)
- Bake until the shortcakes are golden brown, 12-14 minutes. Place the baking sheet on a wire rack and cool the cakes until warm, about 10 minutes.
- To assemble: When the shortcakes have cooled slightly, split them in half. Place each cake bottom on an individual serving plate. Spoon a portion of the fruit and then a dollop of the whipped cream over each cake bottom. Cap with the cake top and serve immediately.
Friday, June 26, 2009
- Combine yogurt and peanut butter in small bowl until smooth.
- Sprinkle with cinnamon and stir.
- Serve with sliced fruit.
- Preheat oven to 350 degrees. Grease a 9 by 5-inch loaf pan.
- Whisk flour, sugar, baking soda, salt and walnuts in a large bowl; set aside.
- Mix mashed bananas, yogurt, eggs, butter and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into prepared loaf pan.
- Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes. Don't over bake. (I start checking it at 50 minutes... I hate dry banana bread!)
- Cool in pan for 5 minutes, then transfer to a wire rack. Continue cooling.
Wednesday, June 24, 2009
- Preheat grill on high.
- Put all prepared vegetables into a large bowl. Pour on olive oil and salt and toss gently with your hands. Try to get some olive oil onto each vegetable.
- Adjust grill heat to medium. Place vegetables on grill in single layer. I place the zucchini perpendicular to the grill lines so that they don't fall through. I segregate the peppers since they take the longest to cook; that way it's easy to get to the zucchini and onions. Close lid.
- Cook onions and zucchini for 2-3 minutes and then turn. You should see grill marks on the sides. Of not, you may want to turn up the heat. Continue cooking the peppers.
- Cook onions and zucchini an additional 2-3 minutes. At this point, if they are limp when you move them around, they're done. Check the peppers for grill marks and turn over.
- Continue grilling peppers an additional 3-5 minutes until they're limp.
- When the peppers are droopy, remove from grill.
- Tent with tinfoil on a platter until ready to serve.
Tuesday, June 23, 2009
- Rinse beans really well in cold water.
- Add corn, cilantro/parsley and red onions.
- Combine cumin, salt, sugar and pepper in red wine vinegar and lemon/lime juice. Whisk in olive oil.
- Toss vinaigrette and bean mixture. Chill.
- Bring to room temp before serving -- it really does taste better when it's not cold.
Friday, June 19, 2009
- Rinse the lentils. In a large crock pot or soup pot, place lentils, celery, carrots, onion, garlic, basil, oregano, thyme, bay leaf and ham hock.
- Stir in vegetable or chicken broth and water.
- Cover and cook on low heat setting for 8 hours, or on stove top for 2-3 hours.
- Remove ham hock and let cool slightly. Discard bone and fat and return meat to pot. Discard bay leaf.
- Serve with oyster crackers and fresh, chopped parsley.
Tuesday, June 16, 2009
- Preheat oven to 425 degrees.
- Melt butter in baking dish in the oven.
- Add sliced apples and put back in oven until they sizzle.
- Combine eggs, milk, flour, sugar, vanilla, salt and cinnamon. Will be lumpy!
- Pour egg mixture over apples. If you choose, sprinkle with brown sugar. Bake for 20-25 minutes until puffed and brown.
- Serve immediately with syrup.
Thursday, June 11, 2009
- Heat oven to 400 degrees.
- Toss asparagus with olive oil in shallow baking dish. Season with salt and pepper.
- Roast asparagus, turning once until slightly browned, about 10 minutes.
- Set aside a few spears for your kids. :-)
- Sprinkle the rest with balsamic vinegar, toss to coat.
- Transfer to a platter and sprinkle with Parmesan.
Monday, June 8, 2009
- Cook the rotini according to package directions. Drain and place back in pot.
- Brown the beef, drain. Add onions and cook until soft. Add garlic and cook for 2-3 minutes more.
- Add seasoning packet or homemade seasonings to beef mixture.
- Combine beef mixture with pasta. Pour in salsa or tomato sauce and combine. Heat gently until hot.
- Serve with grated cheddar and other optional toppings.
Friday, June 5, 2009
- Cook rice according to directions . Scrape into a large bowl. Cool for 5 minutes, stirring occasionally with a fork.
- Preheat oven to 400 degrees.
- In another bowl, beat eggs. Then add the eggs and cheddar cheese to the rice and mix well. Scrape rice mixture into a well-oiled, 9X13-inch pan and pat into an even layer.
- Bake in oven until rice begins to brown around the edges, 15-20 minutes.
- Meanwhile, if you're doing vegetables on top, saute them in a little olive oil over medium-high heat until the mushrooms begin to brown and the moisture has evaporated. 5-10 minutes. (If you don't cook them until the liquid is gone, they'll make the pizza soggy.) Stir in olives and remove from heat.
- Spread pizza sauce evenly over the baked rice and sprinkle with mozzarella. Place pepperoni or spoon vegetables over crust and top with parmesan.
- Return to oven and bake until parmesan begins to brown.
Monday, June 1, 2009
- Melt butter in large skillet.
- Add onion and garlic and cook over medium heat until onion is limp.
- Combine all the dry ingredients and add to the onion mixture, stirring over low heat until blended.
- Slowly add broth and milk; stir until smooth.
- Add ketchup.
- Cook for a few minutes and then add chicken and heat to boiling point. It will thicken as it cooks.
- Serve over rice with any or all of the following condiments: shredded coconut, peanuts, chutney, chopped green pepper, chopped olives, raisins, crushed pineapple. (I love it with coconut, peanuts and pineapple, but it's good with nothing added.)
Thursday, May 28, 2009
- Take a slice of bread and cut out a 2" hole or oval in the center.
- Melt some butter in a frying pan over medium heat.
- Place the bread in the pan (along with the piece that's the hole) and break an egg into the hole.
- My kids prefer a scrambled egg, so I break the yolk and swirl the egg around, spreading it over the bread. If you like an easy-over egg, don't break the yolk.
- Fry until lightly browned on the bottom and then flip over (along with the hole). At this point, I sprinkle a little grated cheddar on top and cover with a lid until melted.
- Serve immediately... "Mmmm, just like Grammy used to make."
Tuesday, May 26, 2009
- Combine the chicken, soy sauce, garlic and ginger. Marinate for 10 minutes.
- Heat oil in skillet. Cook mixture until chicken is no longer pink.
- Add red pepper, salsa, peanut butter and cook about 5 minutes.
- Serve over rice or couscous and top with peanuts.
- Serves 4. My son tends to wipe off a lot of the sauce on the edge of his plate, so he only gets a little. But my daughter likes it. They both usually have seconds.
Friday, May 22, 2009
- Combine water, yeast oil, sugar and salt in mixing bowl. Add flour. Attached dough hook and turn on to lowest speed. Let combine and kneed for 6-7 minutes. Remove dough hook. Cover bowl with plastic wrap and set aside to double in size. Should take about one hour.
- Preheat oven to 375 degrees. Grease a large baking sheet.
- Cook onions, peppers and jalapenos until very soft, 4-5 minutes. Add the garlic and Italian seasoning; stir and cook for one more minute. Remove from heat and cool.
- Punch down dough and divide in half. On lightly floured surface, roll out half the dough to a large rectangle, about 10 by 14 inches.
- Spread half of the cooled onion/pepper across the dough leaving a 1-inch border. (If your kids aren't huge fans of cooked onions and peppers, leave half of the dough empty... you'll be rolling up the long side.)
- Layer half of the ham, pepperoni, olives and mozzarella over the top. Using a pasty brush, paint one of the long side borders. Then starting on the opposite long side, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients.
- Let the dough rise again, 20-30 minutes.
- Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
- Remove from oven and let stand 10 minutes. Slice thickly and serve. (Some people like to dip these in tomato sauce, like a calzone, but we prefer them without sauce.)
Tuesday, May 19, 2009
- Place flour in a bowl and toss the chicken in it. Mix water, vinegar, garlic, soy sauce and parsley in a small bowl.
- Heat oil in a skillet. Brown chicken on all sides. Add sauce and lower heat.
- Simmer for 25 minutes, turning chicken pieces a few times. Liquid will reduce and thicken to the bubbling stage. Serve over rice or couscous.
Thursday, May 14, 2009
- Sauce: combine peanut butter, water, soy sauce, sesame oil, honey, garlic, and ginger in a food processor or blender. Puree until smooth.
- In large serving bowl, toss spaghetti with the sauce. Garnish with cilantro, peanuts and green onion (I let the kids put these on themselves if they want).
Tuesday, May 12, 2009
- Preheat oven to 425 degrees.
- Combine olive oil, cumin and garlic in measuring cup, stir to combine.
- Place fries in a large bowl or plastic bag. Pour oil blend over potatoes. Mix gently to coat potatoes.
- Place on large cookie sheet in single layer. (The single layer part is important. If you stack them, they'll end up kind of mushy.)
- Bake for 35-45 minutes, until lightly browned.
- Sprinkle with salt and pepper.
Wednesday, May 6, 2009
- Fry the bacon until crisp, chop into small pieces. Wipe grease out of pan, but don't wash it yet!
- Mix eggs, milk, shredded cheese and salt and pepper in a bowl. Set aside.
- Cook the spaghetti until done, drain.
- In the frying pan (the one you fried the bacon in and haven't yet cleaned!), add a dollop of olive oil (around 1 Tbs.), and turn on heat to medium. Pour the spaghetti in the pan. Pour egg and cheese mixture on top and using a fork, combine with the pasta. Keep mixing until eggs are cooked. Sprinkle chopped bacon on top. Serve immediately.
- This is also good if you saute some garlic and onions in the bacon pan before you add the spaghetti. But if you're short of time, skip it.
Monday, May 4, 2009
- Heat beans and chicken broth to a low simmer. Add salsa.
- Place in a food processor to puree or use an immersion blender in the pot.
- Add corn and reheat until corn is hot. (If your kids don't like "chunks" in their soup, skip the corn.)
- Add lemon juice
- Serve with toppings on the table: grated cheddar, chopped cilantro and tortilla chips
- Combine all ingredients in a food processor. Process briefly so that cilantro pieces are teeny-tiny.
- Place chicken and marinade in a large plastic bag and marinate for several hours.
- Grill chicken.
Wednesday, April 29, 2009
- Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
- Mix flour, salt and pepper in a wide bowl.
- Combine egg and milk in a bowl.
- Mix crushed potato chips and cheese in a wide bowl.
- Dip chicken pieces in flour until covered. Then dip in the egg wash. Finally, place in the potato chips and turn making sure each piece is completely coated with chips. Place in single layer in a baking dish.
- Bake until chicken is done -- 30-45 minutes for boneless breasts. Internal temperature should be around 150-160 degrees.
- Heat oven to 300 degrees. Combine pork, onion, and water in Dutch oven. Add bay leaves, cumin, oregano, salt, pepper and lemon/lime juice. Juice the orange into a bowl; remove seeds. Add juice and the juiced orange halves to the pan.
- Heat mixture to a simmer, stirring occasionally. Cover; place in the oven. Cook until an inserted fork meets little resistance, 2-2 1/2 hours.
- Remove pan from oven; transfer pork to a bowl using a slotted spoon and cover. Discard the orange halves, onion and bay leaves. On the stove top, heat liquid to a simmer over medium-high heat; cook down, stirring often, to a syrupy glaze that measures about 1 cup, 10-15 minutes.
- Using a fork or a spoon mash the pork -- it will fall apart easily. Add pork back to pan and stir to coat in the glaze.
- At the table, spoon the pork into warm tortillas. We topped ours with cilantro and chopped onion, although I'll bet some sour cream would be good too.
Thursday, April 23, 2009
- Combine flour, salt and pepper in pie plate. Dredge chicken pieces. Heat 3 Tbs oil in Dutch oven. Cook the chicken in batches until browned, around 5 minutes per side. Remove to bowl.
- Add remaining tablespoon of oil to Dutch oven. Add leeks and onions; cook unil lightly browned, scraping up the brown bits. Add the celery and apple slices; cook until slighly softened, 3-5 minutes. Add broth and apple juice, heat to a simmer. Return chicken pieces to the pan. Cover. Cook 10 minutes.
- For the dumplings, combine the flour, cornmeal, baking power and salt in a bowl. Grate butter on largest side of a grater and add to flour. Stir with a fork until butter is coated. Add the milk , stirring until just combined.
- Scoop the dumpling mixture with a large spoon (I used a soup spoon) onto the chicken mixture. Cover and cook over low heat until a toothpick inserted in the center of one comes out clean, 15-18 minutes.