tag:blogger.com,1999:blog-70439937469011090262024-03-14T00:49:37.770-07:00Great Family FoodGood food, from scratch, that our families like to eat.Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-7043993746901109026.post-42383503437404469172012-10-07T19:37:00.001-07:002012-10-07T19:37:28.849-07:00African Curried Coconut Soup with ChickpeasWe had this last night and it was wonderful -- a great meal on a cold, fall evening.<br />
<br />
<br />
2 Tbs. oil<br />
1 onion, chopped<br />
1 red pepper, chopped<br />
1 jalapeño, seeded and chopped<br />
4 large garlic cloves, crushed<br />
32 oz low-sodium vegetable or chicken broth<br />
2 cans chickpeas (15 oz), rinsed and drained<br />
1 cup chopped tomatoes (if canned, drain)<br />
1 1/2 tsp. curry powder<br />
1/2 tsp salt<br />
Freshly ground black pepper<br />
1 can light coconut milk (14 oz)<br />
1 cup brown rice<br />
2 Tbs chopped fresh cilantro or parsley<br />
<br />
<ol>
<li>In large stock pot, heal oil. Add the onion, red pepper and jalapeño; cook, stirring periodically until softened, about 5 minutes. </li>
<li>Add the garlic and cook, stirring constantly, 1 minute. </li>
<li>Add the broth, chickpeas, tomatoes, curry powder, salt, black pepper and rice, bring to a boil over high heat.</li>
<li>Reduce heat to low, cover and cook 30 minutes until rice is done.</li>
<li>Add the remaining ingredients and cook, stirring occasionally until heated through, about 5 minutes.</li>
</ol>
Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-9715991742925105392011-08-01T11:32:00.000-07:002011-08-01T11:32:06.845-07:00Quinoa SaladHad a version of this a few weeks ago at a friend's cookout. Delicious! Made up my own last night. You can really added any vegi you've got, but this was a huge hit. One of my son's friends even had seconds!<br />
<br />
1 cup dry quinoa<br />
1/2 red pepper, diced<br />
1/2 cucumber, diced<br />
1/3 c. chopped red onion<br />
4 oz muenster or swiss, diced<br />
1/4 c. fresh herbs, rinsed, dried and chopped (I used oregano)<br />
2-4 Tbs. vinaigrette<br />
<br />
<br />
<ol><li>Prepare the quinoa according to package directions. Make this a few hours ahead of time so it can cool.</li>
<li>Mix in vegetables, cheese and herbs.</li>
<li>Toss with dressing and serve.</li>
</ol>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-24936656657111620582011-03-15T14:03:00.000-07:002011-03-15T14:03:16.325-07:00Raspberry Chipotle Chicken ChiliA friend told me about a recipe for chicken chili that included a maple chipotle sauce. I don't have any maple chipotle sauce, but I do have a bottle of raspberry chipotle sauce, so I thought I would give it a try with this substitution. We had it the other night and it was fabulous -- the spicy sweetness of the raspberry chipotle is wonderful. Not a huge hit with the kids, but at least they ate it.<br />
<br />
2 1/2 lbs of chicken (I used a mix of boneless, skinless breasts and thighs)<br />
olive oil<br />
1 large onion, chopped<br />
6 cloves garlic, crushed<br />
32 oz chicken broth<br />
1/3 cup chili powder<br />
1/2 tsp cayenne<br />
2 cups Raspberry Chipotle sauce (Kirkland brand)<br />
salt and pepper to taste<br />
<br />
<br />
<ol><li>Saute the chicken in olive oil until done. Shred into bite-sized pieces</li>
<li>Saute the onion in olive oil until starting to caramelize. Add the garlic and continue cooking for 30 seconds.</li>
<li>Add the chicken, chicken broth, chili powder, cayenne and Raspberry Chipotle sauce. Simmer for 30-45 minutes. Salt and/or pepper to taste.</li>
<li>Serve over rice.</li>
</ol>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-15545944392573820212010-10-13T09:46:00.000-07:002010-10-13T09:54:33.281-07:00Tofu EnchiladasThese are super easy and really yummy!<div><br /></div><div>1 block firm tofu</div><div>1 package flour or corn tortillas (the small size)</div><div>1 1/2 cups corn</div><div>1 cup salsa</div><div>1 bunch chopped, fresh cilantro</div><div>2 cups shredded cheddar</div><div>1 can enchilada sauce</div><div><br /></div><div><ol><li>Preheat oven to 350 degrees.</li><li>Lightly oil a large baking dish.</li><li>Mash tofu in large mixing bowl.</li><li>Add corn, salsa, cilantro and 2 cups of the cheese. Combine.</li><li>Put a few spoonfuls of the mixture in a tortilla and roll up. Place, seam-side down in the pan. Continue making until pan is full and mixture is used up. You'll need to gauge how much to use in each one.</li><li>Pour the enchilada sauce over each enchilada -- try not to leave any tortilla exposed. Sprinkle remaining cheese on top.</li><li>Bake 34-40 minutes, until bubbling on top and beginning to brown.</li></ol></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-31598270807556833212010-08-23T07:23:00.000-07:002010-08-23T07:44:54.829-07:00Lemon Ice Cream PieI made this over the weekend -- Meriel said it was so good, she wants me to make it for her wedding when she grows up.... well, first she asked if people ever have pies at their wedding, <i>then</i> she said that this is what she wanted. :-)<div><br /></div><div>The crust recipe came from a cooking class Meriel took this summer, but her filling used Cool Whip and lemonade mix. While it was good, I had a feeling we could make it better and I have enough distrust of the chemicals in Cool Whip to want to try something with ingredient names I can pronounce. This is a wonderful combination of salty-sweet, so if that's your thing, you'll probably love this dessert!</div><div><br /></div><div>Ice cream filling:</div><div>1 1/4 cups heavy cream</div><div>1 1/4 cups milk</div><div>3/4 cup sugar plus 2 Tbs. sugar</div><div>4-5 tsp. finely grated fresh lemon zest</div><div>1/8 tsp. salt</div><div>6 large egg yolks</div><div>2/3 cup fresh lemon juice</div><div><br /></div><div>Crust:</div><div>1 1/2 cups ground pretzels (I did them in a food processor)</div><div>1/4 cup sugar</div><div>6 Tbs. unsalted butter, melted</div><div><ol><li>Heat cream, milk, sugar, zest and salt over medium head, stirring until sugar is dissolved. Whisk yolks in a bowl, then add hot cream mixture in a slow stream, whisking the whole time. Pour custard back into saucepan with cream mixture and cook over moderately low heat, stirring constantly until it's thick enough to coat the back of a wooden spoon and it registers 175-180 degrees F, 3-5 minutes (do not boil).</li><li>Poor into a clean bowl and stir in lemon juice. Let cool to room temperature, stirring occasionally. Cover the surface with wax paper and chill until cold, about 3 hours. Freeze in an ice cream maker.</li><li>CRUST: Combine ground pretzels, sugar and butter. Press into pie plate and chill for 30 minutes.</li><li>Scoop ice cream into crust, smoothing the top. Cover with plastic and freeze until firm, at least 2 hours. Twenty minutes before serving, put pie in fridge to soften.</li></ol></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-43943331540619594742010-08-18T12:23:00.000-07:002010-08-18T12:34:02.971-07:00Bacon-Date TastiesWe had these appetizers while visiting friends in Dayton last weekend. They were awesome! I have never seen fresh dates in my grocery story, so I'll probably use re-hydrated prunes when I make them again. My kids liked the bacon and cheese part, but weren't big fans of the dates... oh well, perhaps they'll develop a taste for them eventually.<div><br /></div><div>1 lb of thick cut bacon</div><div>Fresh dates or prunes (same number as you have slices of bacon)</div><div>4 oz goat cheese</div><div>2 tbs. brown sugar</div><div>1 tsp. cumin</div><div>toothpicks</div><div><br /></div><div><ol><li>Preheat oven to 375 degrees.</li><li>Partially cook the bacon on paper towels in the microwave. The slices should still be completely flexible, but you want to try to get rid of some of the grease.</li><li>Combine the brown sugar and cumin in a small bowl.</li><li>Lay out each slice of bacon and sprinkle with 1/2 of the brown sugar/cumin mixture.</li><li>Take about 2-3 tsp. of goat cheese in a wad and press it against one side of the date. Wrap a piece of bacon around the date/cheese cupping the bottom of the cheese with the bacon. Secure the bacon with a toothpick and stand upright on a cookie sheet. Repeat with each slice of bacon. Sprinkle remaining sugar and cumin on the top.</li><li>Bake for around 20 minutes. Serve immediately.</li></ol></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-20014266679418811482010-07-10T16:08:00.000-07:002010-07-10T16:17:37.783-07:00Dark Chocolate SauceThis sauce is so delicious, you will never want to buy the manufactured stuff again. Just don't forget to share!<div><br /></div><div>1 cup heavy cream</div><div>6 Tbs. unsalted butter</div><div>3/4 cup sugar</div><div>2/3 cup brown sugar</div><div>pinch of salt</div><div>1 cup dark chocolate cocoa powder (make sure you use <b>dark</b> chocolate powder and not the regular -- I use Hershey's)</div><div><br /></div><div>Combine cream and butter in a medium sauce pan. Stir over medium heat until the butter is melted and the mixture comes to a slow boil. Add the sugars, stirring until completely dissolved. Reduce heat and add salt and cocoa, whisking gently until smooth. Remove from heat and serve. </div><div><br /></div><div>You can keep it in the fridge in an airtight container -- a spoonful in the middle of the afternoon is as good as a candy bar! Reheat over low heat or in the microwave at 50% power.</div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-78727163250813284502010-03-25T13:15:00.000-07:002010-03-25T13:21:44.205-07:00Coconut Cilantro Sweet Potatoes<div>A friend described this to me the other day and I went right home to try it because as far as I'm concerned, you can never go wrong with coconut milk and cilantro. This is absolutely fabulous and makes my mouth water just thinking about it. My kids still prefer sweet potato fries, but they didn't object too strenuously. </div><div><br /></div>4 lbs sweet potatoes, peeled and cubed<div>1 can coconut milk</div><div>5 cloves garlic, peeled and crushed</div><div>1/4 cup chopped cilantro</div><div>1/4-1/2 tsp. red pepper flakes</div><div>salt and pepper to taste</div><div><br /></div><div><ol><li>Place sweet potatoes and coconut milk in a crock pot. Cook on low until very soft, perhaps 6-8 hours.</li><li>Stir until smooth.</li><li>Add garlic, cilantro, red pepper, salt and pepper</li><li>Serve immediately.</li></ol><div>This makes a lot, so I froze half of it for a later dinner.</div></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com1tag:blogger.com,1999:blog-7043993746901109026.post-90762549479732384792010-01-28T13:35:00.000-08:002010-01-28T15:45:41.325-08:00broccoli soup<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_i2UdUOxrPoI/S2Ihj4N6Z_I/AAAAAAAAAIA/sV3XbaYjH68/s1600-h/IMG_1481.JPG"><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://2.bp.blogspot.com/_i2UdUOxrPoI/S2Ihj4N6Z_I/AAAAAAAAAIA/sV3XbaYjH68/s400/IMG_1481.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5431941000832116722" /></a></div><div><span class="Apple-style-span" style=" color: rgb(51, 51, 51); line-height: 20px; font-size:13px;"><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:medium;"><b><br /></b></span></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:medium;"><b><br /></b></span></span></div><div><span class="Apple-style-span" style=" font-weight: bold; font-family:arial, serif;font-size:medium;">1/4 onion</span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">2 carrots</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">1 celery stalk</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">3 small potatoes</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">5 cups vegetable broth plus 1 cup water</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">1 bay leaf</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">4-5 cups head of broccoli chopped</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">2 teaspoon kosher salt</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">fresh ground pepper to taste</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">1 teaspoon curry powder</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">cheddar cheese (optional)</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;"><br /></span></b></span></div><div><span class="Apple-style-span" style="font-family:arial;"><b><span class="Apple-style-span" style="font-size:medium;">Saute onion, carrot and celery in about 1/4 cup of vegetable broth until tender. add salt, pepper and curry and mix together. Add vegetable broth, water, potato, bay leaf and broccoli. Cook until potato is tender, about 30-45 minutes. Remove bay leaf and blend with an immersion blender. Serve as is or add a few tablespoons of cheddar cheese to each bowl to make broccoli cheddar soup. This soup is healthy, quick, easy and yummy.</span></b></span></div></span></div>colettehttp://www.blogger.com/profile/02169192098067335796noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-49971580754319918522010-01-24T12:50:00.000-08:002010-01-24T13:00:59.515-08:00Broccoli Cauliflower Cheddar SoupThis is incredibly yummy on a cold day.<div><br /></div><div>1/4 cup butter</div><div>1 onion, cut into medium dice</div><div>3 cloves garlic, minced or crushed</div><div>1-2 jalapeno peppers, diced (1 if you don't like things spice, more if you do)</div><div>1/2 tsp. freshly group pepper</div><div>1/4 cup flower</div><div>1 medium head broccoli, chopped</div><div>1/2 head cauliflower, chopped</div><div>1 quart chicken broth</div><div>1 large potato, peeled and chopped</div><div>1 1/2 cup milk</div><div>8 oz cheddar cheese, grated</div><div>salt to taste</div><div><br /></div><div><ol><li>Melt butter in a stock pot. Cook onion until softened. Add garlic, jalapenos and pepper and cook for 1 minute.</li><li>Add flour and stir until combined.</li><li>Gradually stir in chicken broth. Add potatoes. Bring to a low boil and simmer for 10 minutes.</li><li>Stir in broccoli and cauliflower and continue to simmer until all vegetables are tender. Add milk. </li><li>Puree with an immersion blender or in batches in a regular blender. Reheat to a low simmer.</li><li>Add salt to taste and then cheese. Stir until combined. Serve immediately.</li></ol></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-83432799268028232602009-12-10T06:22:00.000-08:002009-12-10T06:42:26.729-08:00Linguine with Leeks and ProsciuttoCindy mentioned this recipe when we walked on Tuesday and she's so busy I thought I would post it for her. I made it for dinner the other night and it's truly fabulous... not low-cal, but so delicious it's worth it. The original recipe calls for asparagus, but since it's out of season Cindy substituted peas.<div><br /></div><div>2 Tbs. olive oil</div><div>2 Tbs. butter</div><div>3 leeks, cleaned well and chopped coursely</div><div>1/2 lb. prosciutto, cut into 1/2" strips</div><div>1 cup frozen peas</div><div>1/2 cup whipping cream</div><div>2 cups grated parmesan</div><div>salt and freshly ground pepper</div><div>1 lb. linguine</div><div><br /></div><div><ol><li>Prepare linguine according to directions on box.</li><li>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.</li><li>Add peas and cook until heated through. </li><li>Salt and pepper to taste.</li><li>Add whipping cream and parmesan. Heat until cheese melts.</li><li>Drain linguine and add to leek / prosciutto sauce. Gently combine.</li><li>Serve with additional grated parmesan.</li></ol></div><div><br /></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-32790747948075124702009-11-20T12:23:00.000-08:002009-11-20T12:38:49.473-08:00Mexican Turkey StewI made this up last night for my kids and one of their friends, and they all loved it... they even asked for seconds! It's a fairly thick stew, definitely something you could eat with a fork, so if your kids like something closer to soup, this may not be for them.<div><br /></div><div>1 - 1 1/2 lbs. ground turkey (or use roasted turkey cut into small pieces, about 2 cups)</div><div>1 Tbs. vegetable oil</div><div>1 medium onion, chopped</div><div>4 cloves garlic, minced or crushed</div><div>1 can (14.5 oz) diced tomatoes</div><div>1 can (15 oz) black beans, drained and rinsed</div><div>1 can (4 oz) diced green chiles</div><div>1 cup corn</div><div>2 tsp. chili powder</div><div>1 tsp. cumin</div><div>1 tsp. coriander</div><div>1/4 tsp. cayenne pepper</div><div>salt and pepper to taste</div><div><br /></div><div><ol><li>In large sauce pan, brown the turkey and break it into little chunks as it cooks. Remove from pan and set aside.</li><li>Add oil and saute onions until soft. Add garlic and continue cooking for 1 minute.</li><li>Put turkey back in pot and add tomatoes, black beans, corn, green chilis and spices.</li><li>Heat to a boil and simmer for 10 minutes. Salt and pepper to taste.</li><li>Serve with corn bread on the side and grated cheese on top. (Some of us also added some Hot Giardiniera and it tasted wonderful).</li></ol></div><div><br /></div><div><br /></div><div><br /><div><br /></div><div><br /></div></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-78324017667932508852009-11-17T08:58:00.000-08:002009-11-17T09:20:01.034-08:00Chicken Barley Chili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_3G2LB95uVKg/SwLbIFWskrI/AAAAAAAAAJM/DKcYadHatHk/s1600/DSC09917.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 256px;" src="http://1.bp.blogspot.com/_3G2LB95uVKg/SwLbIFWskrI/AAAAAAAAAJM/DKcYadHatHk/s320/DSC09917.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5405123434720826034" /></a><br /><div>We had this last night and all loved it. It's great on a cold and blustery night.</div><div><br /></div><div>3 can low sodium chicken broth</div><div>1 cup salsa</div><div>1 cup barley</div><div>1 Tbs. chili powder</div><div>1 tsp. cumin</div><div>1 can black beans</div><div>1 cup frozen corn</div><div>2-3 cups cooked chicken, cut into small pieces</div><div><br /></div><div><ol><li>Combine broth, salsa, barley, chili powder, cumin and beans. Bring to a boil, reduce heat and simmer for 40 minutes.</li><li>Add chicken and heat through.</li><li>This is great as is, but it's also wonderful served with grated cheddar, avocado and tortillas.</li></ol></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-1881656868126900442009-11-13T11:58:00.000-08:002009-11-13T12:22:49.213-08:00Sweet Potato Chicken Curry Stew<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_3G2LB95uVKg/Sv2_n0K5x9I/AAAAAAAAAJE/8XkyyfLhDPk/s1600-h/DSC09912.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_3G2LB95uVKg/Sv2_n0K5x9I/AAAAAAAAAJE/8XkyyfLhDPk/s320/DSC09912.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5403685818654640082" /></a><br />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!<div><br /></div><div>1 1/2 Tbs. olive oil</div><div>1 chopped onion </div><div>1-2 chicken breasts cut into small pieces</div><div>1 Tbs. minced garlic</div><div>2 cups sweet potato chunks</div><div>1 cup chopped carrots or parsnips</div><div>1 can chickpeas, drained</div><div>1 Tbs. lemon juice</div><div>1 can chicken broth</div><div>1/4 cup golden raisins or chopped dried plums</div><div>2 tsp. curry</div><div>1 tsp. coriander</div><div>1 tsp. turmeric</div><div>1/4 tsp. red pepper</div><div>1 bay leaf</div><div>Salt and pepper to taste</div><div><br /></div><div><ol><li>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. </li><li>Add sweet potato, carrots, chickpeas, raisins, lemon juice, chicken broth, raisins and spices.</li><li>Simmer for around one hour.</li><li>Serve over couscous or rice with a dollop of plain yogurt and a handful of nuts.</li></ol><div><br /></div><div><br /></div></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-19125827220347989502009-11-10T09:25:00.000-08:002009-11-10T13:49:22.807-08:00Chocolate Ice Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_3G2LB95uVKg/Svmn7363YwI/AAAAAAAAAI8/s2TYeCzDTd4/s1600-h/DSC09916.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 256px;" src="http://2.bp.blogspot.com/_3G2LB95uVKg/Svmn7363YwI/AAAAAAAAAI8/s2TYeCzDTd4/s320/DSC09916.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5402533875072590594" /></a><br />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.<div><br /></div><div>8 oz high-quality bittersweet chocolate</div><div> 1 1/2 cups whole milk</div><div>1 1/2 cups heavy cream</div><div> 3/4 cup sugar</div><div>4 large egg yolks</div><div>1 tsp. vanilla</div><div><br /></div><div><ol><li>Chop chocolate into small pieces and melt in microwave at 50% power. Set aside to cool.</li><li>Position a strainer over a medium bowl set in a larger bowl containing ice water.</li><li>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.</li><li>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.</li><li>Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at a time, until combined. </li><li>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.</li><li>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.</li><li>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.</li></ol></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-27922740918988268812009-11-06T10:31:00.000-08:002009-11-06T10:35:53.454-08:00Whole Wheat CrepesMeriel LOVES crepes for breakfast, so I've come up with a recipe that makes three crepes -- just the right amount for one person. You can easily double or triple the recipe if you want to make more.<div><br /></div><div>1 egg</div><div>1/4 cup whole wheat flour</div><div>6 Tbs. milk</div><div>1/2 tsp. sugar</div><div>pinch salt</div><div><br /></div><div><ol><li>Put all ingredients into a food processor and process until smooth.</li><li>Melt a little butter in a non-stick pan and pour in 1/3 of batter.</li><li>Fry until starting to brown and flip over.</li><li>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.</li></ol></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-4633931134298641812009-11-03T06:20:00.000-08:002009-11-03T06:41:28.038-08:00Gateaux aux Poires (Pear Cake)This recipe came from my friend Cindy. I made it last night for book group and everyone seemed to really like it. The quantities below are a little different from the ones she gave me as I needed to make a larger amount for all the gals in my book group. If you want to original, let me know. Cindy counseled that it's really important to not delete the rum -- she's made it without and said it was really bland. It's really a perfect dessert for a fall evening. <div><br /></div><div>1/2 cup flour</div><div>1/2 cup sugar</div><div>3 eggs</div><div>1 cup vanilla yogurt</div><div>2 Tbs. Rum</div><div>1/4 cup vegetable oil</div><div>1 lb. pears</div><div>1 Tbsp. soft butter</div><div>1 Tbs. sugar mixed with 1/4 tsp. nutmeg</div><div><br /></div><div> <ol style="margin-top:0in" start="1" type="1"><li>Mix together flour, sugar, eggs, yogurt, rum and oil.</li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Spread half of butter on the bottom of a pie plate or tart pan. </li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Cover bottom of pie plate with peeled and cored pear slices. </li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">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.</li> <li class="MsoNormal" style="mso-list:l0 level1 lfo1;tab-stops:list .5in">Remove from oven and sprinkle with the sugar/nutmeg blend.</li> </ol> <!--EndFragment--> </div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-34764173959039077872009-10-27T10:23:00.000-07:002009-10-27T10:35:31.437-07:00Besto DipThis dip recipe has been floating around my family for years. At my parents house, it's not a party without this among the appetizers. I think the original name was Parmesan Parsley Dip, but since it's kind of like <b>p</b>esto which is made with <b>b</b>asil, I started calling it <b>B</b>esto since it's made with <b>p</b>arsley... make sense? <div><br /></div><div>Perhaps because it's served on crackers and it's an appetizer, my kids seem to really like it. No doubt it I offered it during dinner they'd turn up their noses since it's green. <div><br /></div><div>2 bunches parsley, washed and spun dry</div><div>8 garlic cloves, chopped</div><div>1 16 oz. package shredded parmesan</div><div>1/4 cup olive oil</div><div>lemon juice</div><div><br /></div><div><ol><li>Place all ingredients in food processor.</li><li>Process until well blended. Add lemon juice to taste.</li><li>Test on a cracker to confirm its deliciousness.</li><li>The left-overs are wonderful on top of a baked potato.</li></ol></div></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-54661649079263126812009-10-22T20:50:00.000-07:002009-10-22T21:18:13.030-07:00Gramma Mary's MeatballsThis is a fabulous meatball recipe. How I acquired the recipe is kind of funny. About 9 years ago I had to go to a black tie event with my husband. For whatever reason, I was seated next to this very italian Chicago lawyer. Back then I was teaching myself to cook and was always on the lookout for a good recipe. The lawyer and I started talking cooking. I discovered during the night that his gramma made unforgettable meatballs. I made a deal with him when I learned this, I'd swap my girlfriends cuban flan recipe for the meatball recipe. The next morning his secretary sent me an email with this recipe and I've made it at least monthly since then.<div><br /></div><div><img style="cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_i2UdUOxrPoI/SuEtBCsURII/AAAAAAAAAFA/NQICyJBJp_I/s400/IMG_0113.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5395643324492432514" /><br /><div><br /></div><div>(can be multiplied with no changes, I always made a double batch)</div><div><br /></div><div>1 lb ground beef (ground round 85%lean)</div><div>1/2 lb ground pork (not italian sausage)</div><div>1 tsp. salt </div><div>3/4 Cup grated romano cheese (use pecorino romano imported it's the best)</div><div>1 Cup saltine cracker crumbs (I used puffed rice or rice krispie cereal, gluten free)</div><div>3 eggs, slightly beaten (I never, ever beat them)</div><div>1 1/2 tsp. black pepper</div><div>1/2 cup milk</div><div><br /></div><div>Place meat in mixing bowl an dmix them together. Mix the dry ingredients together. Add the eggs to the meat mixture. Fold the dry ingredients into the meat mixture. Add half the milk and mix. Add the rest of the milk.</div><div><br /></div><div>Preheat oven to 350 F.</div><div><br /></div><div>Cooking tips:</div><div>use an ice cream scoop to assure uniform size (occasionally dipping scooper in water helps meatballs roll in hand easier and with less sticking.) </div><div>The more hand pressure used the more dense the meatballs.</div><div>Place meatballs in a shallow roasting pan which has been sprayed with non stick spray or lined with parchment paper.</div><div>Place meatballs in pan (ensure enough space between meatballs so they may brown, cook 15 minutes per side.</div><div>Meatballs will flatten out a little while cooking.</div><div>Meatballs should be placed in sauce for at least 3/4 of an hour to affect the flavor of the sauce.</div><div>Meatballs may be prepared in advance and stored in the refrigerator or freezer to use at a later time.</div><div>Doubling or tripling the recipe and freezing the extras saves trouble for future.</div><div><br /></div><div><br /></div><div>Bake at 350F for 30 minutes, 15 minutes per side. </div></div>colettehttp://www.blogger.com/profile/02169192098067335796noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-72872782983181262862009-10-20T13:37:00.000-07:002009-10-20T13:59:31.605-07:00Stuffed ShellsWhen I've made stuffed shells in the past, Meriel usually complains if there's "TOO MUCH" cheese. In this version, I've reduced the amount of cheese and added some ground turkey. If you don't have time to stuff the shells, skip 'em and mix the filling with any shape of cooked pasta -- it'll taste just the same.<div><br /></div><div>1 lb ground turkey</div><div>12 oz package of pasta shells</div><div>1 tsp. oregano</div><div>1 tsp. basil</div><div>1 tsp. marjoram</div><div>1/2 tsp. crushed red peppers</div><div>salt & pepper to taste</div><div>2 cloves garlic, crushed</div><div>8 oz. cottage cheese</div><div>2 eggs</div><div>16 oz. grated mozzarella</div><div>26 oz jar pasta sauce (you probably won't use the whole thing)</div><div><br /></div><div><ol><li>Brown the ground turkey over medium heat, breaking up into little pieces. Set aside to cool slightly.</li><li>Cook shells (or other pasta shape) according to directions. Add a bit of oil to the water so they don't stick together. Drain.</li><li>In a large bowl combine cottage cheese, eggs, herbs, salt & pepper, garlic, 1/2 of the mozzarella and the ground turkey.</li><li>Preheat oven to 350 degrees. Grease a 9" x 13" lasagna pan.</li><li>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.</li><li>Cover with aluminum foil and bake for 35 minutes. Remove foil and continue baking until cheese starts to brown, about 10 more minutes.</li></ol></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-33624006947109038262009-10-16T07:23:00.000-07:002009-10-16T07:39:30.407-07:00Mexican Chili with PastaI cut this recipe out of the Tribune recently and we all really liked it. Meriel's initial reaction when she saw it was "GROSS!" But she went back for seconds, so I hope she's learning not to make assumptions based on how something looks. I modified the original recipe a bit by adding more pasta and making it less spicy.<div><br /></div><div>1/2 lb. ground beef or turkey</div><div>2 cloves garlic, crushed</div><div>1 can (15 1/2 oz) chili beans (don't drain)</div><div>1 can (10 oz) diced tomatoes with green chilis</div><div>1 can (10 oz) enchilada sauce</div><div>2 tsp. chili powder</div><div>1 tsp. cumin</div><div>1 1/2 cups pasta (rotini, shells, macaroni, etc.)</div><div>1 1/2 cups graded cheddar cheese</div><div><br /></div><div><ol><li>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.</li><li>Stir in chili beans, tomatoes, enchilada sauce, chili powder and cumin. Bring to a gentle simmer.</li><li>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.</li><li>Serve in bowls with grated cheese on top.</li></ol></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-28548621172170236112009-10-13T11:25:00.000-07:002009-10-14T16:55:13.656-07:00Amazing Apple BreadI know, I know, this blog is filling up with apple recipes. But 'tis the season and this bread is SOOOO good, that I had to add it. My friend, Julie, found this on the internet, but I reduced the amount of sugar, substituted some whole wheat flour and increased the amount of cinnamon. You seriously will want to eat an entire loaf all by yourself.<div><br /></div><div>1 cup oil</div><div>3 eggs</div><div>1 1/2 cups sugar</div><div>1 tsp. vanilla</div><div>3 cups apples, peeled and diced</div><div>3 cups all-purpose flour (I substituted 1 1/2 cups whole wheat and 1 1/2 cups white flour)</div><div>2 tsp. cinnamon</div><div>1/2 tsp. ginger</div><div>1/4 tsp. cloves</div><div>1/2 tsp. nutmeg</div><div>1 tsp. baking soda</div><div>1 tsp. salt</div><div>1 cup chopped nuts, toasted (optional)</div><div><br /></div><div><ol><li>Preheat oven to 300 degrees.</li><li>Combine the oil, eggs, sugar and vanilla in a large mixing bowl and set aside. </li><li>Combine flour, cinnamon, ginger, cloves, nutmeg, baking soda and salt. Whisk gently to break up any lumps in the flour.</li><li>Gradually add the dry ingredients to the oil mixture.</li><li>Blend in apples and nuts.</li><li>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.</li></ol></div>Mandehttp://www.blogger.com/profile/09939951103072566940noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-91426753853312661092009-10-07T08:56:00.000-07:002009-10-07T09:04:16.928-07:00Homemade Applesauce<div>Apple season is upon us and with the 2 bushels I picked with the kids I've been busy making some yummy stuff for us. This recipe is for the crockpot, but surely you could use a big old pot on the stove and achieve the same result, however, it would require more watching.</div><div><br /></div>8-10 apples<div>1/3 C water</div><div>2 t. vanilla</div><div>2 T cinnamon</div><div>the juice of one lemon</div><div><br /></div><div>Directions, peel and core the apples and cut into quarters, or smaller to fit more. Throw them into the crockpot and pour the water, vanilla, cinnamon and juice of lemon over them. Cook on low for about 3 or 4 hours. Check the apples at about three hours into cooking by taking a potato masher and mashing them down, they should practically fall apart. If there are still some hard chunks let it cook a little longer. When all soft just mash and serve warm. Place into containers and keep in refrigerator. Use in recipes like <a href="http://foodourfamilieslike.blogspot.com/2009/10/apple-muffins.html">this one</a>.</div>colettehttp://www.blogger.com/profile/02169192098067335796noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-66765253269477964952009-10-07T08:50:00.000-07:002009-10-07T08:55:55.825-07:00Apple Muffins<span class="Apple-style-span" style="font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; font-size: 13px; "><div id="ingredients" style="font-size: 13px; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 8px; position: relative; left: 0px; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; ">1 c. whole wheat flour (I used 2 cups gluten free flour, recipe is in comments <a href="http://foodourfamilieslike.blogspot.com/2009/09/zucchini-bread.html">here</a>)<br />1 c. all-purpose flour<br />1/2 tsp salt<br />1 tsp baking soda<br />1/2 tsp cinnamon<br />1/2 c. milk<br />1 tbsp cider vinegar<br />2 tbsp vegetable oil<br />1/3 c. maple syrup<br />1 c. applesauce ( I used homemade)<br />1 c. chopped apples</ul></div><br /><span class="Apple-style-span" style="font-family:Times, 'Times New Roman', 'Trebuchet MS', Arial;font-size:6;color:#006600;"><span class="Apple-style-span" style="font-size: 24px;"><span class="Apple-style-span" style="font-family:'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif;font-size:100%;color:#000000;"><span class="Apple-style-span" style="font-size: 13px;">Directions:<br /></span></span></span></span><div id="directions_w" style="font-size: 13px; font-family: 'Trebuchet MS', Arial, Verdana, Helvetica, sans-serif; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 8px; ">makes 12 muffins (about the size of cupcakes)<br /><br />-preheat oven to 375 degrees F<br /><br />- 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. )<br /><br />- in a seperate bowl, mix together the milk, vinegar, oil, maple syrup, applesauce, and apples.<br /><br />- 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.<br /><br />- spoon batter into well greased muffin tins. bake for 15-20 minutes. test with a toothpick to see if done. </div></span>colettehttp://www.blogger.com/profile/02169192098067335796noreply@blogger.com0tag:blogger.com,1999:blog-7043993746901109026.post-9006592963452948132009-10-06T15:04:00.000-07:002009-10-06T15:18:33.599-07:00Lebanese Rice1/2 cup very fine egg noodles<br />1/4 cup pineseeds (optional)<br />2 cups rice (best to use white rice)<br />1 can chicken broth (optional)<br />2 TBSP Olive oil<br />1/2 stick butter<br /><br />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.<br /><br />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.Cindy Ulrichhttp://www.blogger.com/profile/04366352782181852181noreply@blogger.com1