Grady and I had a surplus of pattypan squash and carrots from our garden that I put in the food processor to make these muffins.
2 cups white whole wheat flour
(1/3 cup wheat germ can be substituted for 1/3 cup of flour)
1/2 cup raw sugar
1 Tbs. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
2 tsp. grated lemon or orange zest
2 eggs
1/3 cup oil
1/2 cup milk
1 tsp. vanilla
1 1/2 cups grated unpeeled zucchini (I mixed zucchini and carrot together)
Coombine all wet ingredients in one bowl, then all dry ingredients in another. Combine the two, then add the grated zucchini. Grease muffin tin or bread loaf pan. I added coconut and nuts on the tops of the muffins. You can also add this into the batter along with any type of fruit or raisins.
(You can make these into muffins or bread loaf)
Bake at 375 degrees for 20-23 mins for muffins or 35 mins for bread.
Thursday, August 7, 2008
Monday, August 4, 2008
Flour's Famous Banana Bread
I've made this recipe four or five times already and I can't recommend it enough.
Source: The Food Network, courtesy of Chef Joanne Chang of Boston's Flour Bakery
Prep time: 25 minutes
Cook time: 1 hour
Ingredients:
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped (optional)
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper or grease with oil or butter.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
(original link)
Source: The Food Network, courtesy of Chef Joanne Chang of Boston's Flour Bakery
Prep time: 25 minutes
Cook time: 1 hour
Ingredients:
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped (optional)
Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper or grease with oil or butter.
Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.
(original link)
Basic Corn Chowder
I found this on the New York Times' web site (see here). It's pretty simple and makes an excellent chowder, though you'll need to add a good bit of salt, herbs and any other seasonings you'd like. The chowder pairs nicely with Miriam's beer bread!
Yields 4 servings
Prep time: 45 minutes
For maximum efficiency, strip the corn and get the cobs simmering in water first; then chop the onion while the oil is heating, and peel and chop the potatoes as the onions are cooking. At that point, almost all of the work is done.
Ingredients
* 4 to 6 ears of corn
* 1 tablespoon butter or neutral oil, like canola or grapeseed
* 1 medium onion, chopped
* 2 medium potatoes, peeled and diced
* Salt and freshly ground black pepper
* 2 tomatoes, cored, seeded and chopped (optional)
* 1 cup whole or low-fat milk
* 1/2 cup chopped parsley (optional).
Method
* 1. Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
* 2. Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
* 3. After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley and serve.
Variations
* Corn chowder with bacon and cream: In Step 2, substitute 1/2 cup chopped bacon for butter or oil; cook over medium heat until it renders some of its fat, then add onion. In Step 3, use heavy cream or half-and-half in place of milk.
* Curried corn chowder: In Step 2, use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. In Step 3, use sour cream in place of milk; garnish with cilantro in place of parsley.
Yields 4 servings
Prep time: 45 minutes
For maximum efficiency, strip the corn and get the cobs simmering in water first; then chop the onion while the oil is heating, and peel and chop the potatoes as the onions are cooking. At that point, almost all of the work is done.
Ingredients
* 4 to 6 ears of corn
* 1 tablespoon butter or neutral oil, like canola or grapeseed
* 1 medium onion, chopped
* 2 medium potatoes, peeled and diced
* Salt and freshly ground black pepper
* 2 tomatoes, cored, seeded and chopped (optional)
* 1 cup whole or low-fat milk
* 1/2 cup chopped parsley (optional).
Method
* 1. Shuck corn, and use a paring knife to strip kernels into a bowl. Put cobs in a pot with 4 cups water; bring to a boil, cover and simmer while you continue.
* 2. Put butter or oil in a saucepan, and turn heat to medium-high. When butter melts or oil is hot, add onion and potatoes, along with a sprinkling of salt and pepper. Cook, stirring occasionally, until onion softens, about 5 minutes; add tomatoes and cook, stirring, for another minute or two.
* 3. After corncobs have cooked at least 10 minutes, strain liquid into onion-potato mixture; bring to a boil, then lower heat to a simmer. When potatoes are tender, add corn kernels and milk, and heat through. Taste, and adjust seasonings. Garnish with the parsley and serve.
Variations
* Corn chowder with bacon and cream: In Step 2, substitute 1/2 cup chopped bacon for butter or oil; cook over medium heat until it renders some of its fat, then add onion. In Step 3, use heavy cream or half-and-half in place of milk.
* Curried corn chowder: In Step 2, use oil, and add 1 tablespoon each curry powder and peeled and minced ginger to the onions. In Step 3, use sour cream in place of milk; garnish with cilantro in place of parsley.
Saturday, August 2, 2008
Rosemary Cheese Bread
Stir together:
- 1 TBS dry active yeast
- 1.5 cups warm tap water
- 2 TBS (inexact) honey
Let sit for 5-8 min, until puffy.
Add:
- 3 cups flour (gradually)
- 1 cup freshly grated Parmesan
- 1 cup grated provolone
- 2 TBS fresh or dried rosemary (ground fine)
- 1 tsp freshly ground pepper
- 1.5 tsp salt
Work into a dough, adding flour until dough can be kneaded without sticking everywhere. Turn onto a lightly floured surface and knead aprox 10 minutes. Place in greased bowl, cover and let rise in a warm place for aprox 1 hour or until double in bulk.
Shape into two loaves and place diagonally on greased sheet pans. Cover and let rise in a warm place for 30 minutes (at windrush, its the length of time it takes for the oven to warm up).
Optional egg wash: gently brush the white of 1 egg over the outside of the bread. This will make the loaf a beautiful gleaming golden color when it comes out of the oven.
Bake in a 400 degree oven for about 20 minutes (at Windrush it takes longer - the bread is done when the outside is golden brown, and it goes *thunk!* when you tap the crust). Enjoy!
- 1 TBS dry active yeast
- 1.5 cups warm tap water
- 2 TBS (inexact) honey
Let sit for 5-8 min, until puffy.
Add:
- 3 cups flour (gradually)
- 1 cup freshly grated Parmesan
- 1 cup grated provolone
- 2 TBS fresh or dried rosemary (ground fine)
- 1 tsp freshly ground pepper
- 1.5 tsp salt
Work into a dough, adding flour until dough can be kneaded without sticking everywhere. Turn onto a lightly floured surface and knead aprox 10 minutes. Place in greased bowl, cover and let rise in a warm place for aprox 1 hour or until double in bulk.
Shape into two loaves and place diagonally on greased sheet pans. Cover and let rise in a warm place for 30 minutes (at windrush, its the length of time it takes for the oven to warm up).
Optional egg wash: gently brush the white of 1 egg over the outside of the bread. This will make the loaf a beautiful gleaming golden color when it comes out of the oven.
Bake in a 400 degree oven for about 20 minutes (at Windrush it takes longer - the bread is done when the outside is golden brown, and it goes *thunk!* when you tap the crust). Enjoy!
Wednesday, June 4, 2008
Portobello Mushroom and Sausage Pizzas
15 4-inch diameter portobello mushrooms, stemmed, dark gills scraped away
Olive oil
6 sweet Italian sausages (approx. 15 ounces), casings removed
4 red-bell peppers
Dried crushed red pepper
1 20oz can tomato sauce
2 1/2 cups grated mozzarella cheese
15 fresh basil leaves (optional)
preparation:
Preheat oven to 350F. Brush mushrooms with oil; arrange rounded side down on baking sheet. Bake mushrooms until almost tender, about 8 minutes. Maintain oven temperature.
Saute sausage in medium skillet over medium-high heat until brown and cooked through, breaking up sausage with back of spoon, about 6 minutes. Using slotted spoon, remove sausage from skillet.
Divide sausage among mushrooms. Top each with crushed red pepper, then 2 tablespoons sauce and 2 tablespoons mozzarella cheese.
Bake mushroom pizzas until heated through, about 10 minutes. Top each with basil leaf, if desired.
(You can top with different things, pesto is very good too!)
Olive oil
6 sweet Italian sausages (approx. 15 ounces), casings removed
4 red-bell peppers
Dried crushed red pepper
1 20oz can tomato sauce
2 1/2 cups grated mozzarella cheese
15 fresh basil leaves (optional)
preparation:
Preheat oven to 350F. Brush mushrooms with oil; arrange rounded side down on baking sheet. Bake mushrooms until almost tender, about 8 minutes. Maintain oven temperature.
Saute sausage in medium skillet over medium-high heat until brown and cooked through, breaking up sausage with back of spoon, about 6 minutes. Using slotted spoon, remove sausage from skillet.
Divide sausage among mushrooms. Top each with crushed red pepper, then 2 tablespoons sauce and 2 tablespoons mozzarella cheese.
Bake mushroom pizzas until heated through, about 10 minutes. Top each with basil leaf, if desired.
(You can top with different things, pesto is very good too!)
Pork Chops with Spiced Sweet Potatoes and Apples
4 cups apple cider
2 1/2 cups water
1/4 cup salt
1/2 cup cup golden brown sugar
3 tablespoons coarsely ground black pepper
1 teaspoon ground cinnamon
4 3/4-inch think boneless pork chops
preparation:
Combine first 6 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops. Cover and refrigerate at least 4 hours.
1 1/2 tablespoons vegetable oil
1 8-ounce red-skinned sweet potato (yam), thinly sliced
1 onion, thinly sliced
2 large unpeeled Granny Smith apples, halved, cored, thickly sliced
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup canned low-salt chicken broth
preparation:
Drain pork chops. Pat pork dry. Sprinkle pork with salt and pepper. Heat oil in large skillet over medium high heat. Add pork; saute until brown, about 3 minutes per side. Transfer pork to plate.
Add potato and onion to skillet. Reduce heat to medium; saute until onion is golden, about 5-7 minutes. Mix in apples, ginger, and cinnamon; season with salt and pepper. Nestle pork among vegetables. Pour in broth; bring to boil. Cover, reduce heat and simmer until pork and vegetables are tender, about 10 minutes. Transfer pork to plates. Simmer sauce until slightly thickened, about 4 minutes longer.
or
Pre-heat oven 375F. Put all ingredients in greased baking pan and cook for approx. 30min.
2 1/2 cups water
1/4 cup salt
1/2 cup cup golden brown sugar
3 tablespoons coarsely ground black pepper
1 teaspoon ground cinnamon
4 3/4-inch think boneless pork chops
preparation:
Combine first 6 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops. Cover and refrigerate at least 4 hours.
1 1/2 tablespoons vegetable oil
1 8-ounce red-skinned sweet potato (yam), thinly sliced
1 onion, thinly sliced
2 large unpeeled Granny Smith apples, halved, cored, thickly sliced
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup canned low-salt chicken broth
preparation:
Drain pork chops. Pat pork dry. Sprinkle pork with salt and pepper. Heat oil in large skillet over medium high heat. Add pork; saute until brown, about 3 minutes per side. Transfer pork to plate.
Add potato and onion to skillet. Reduce heat to medium; saute until onion is golden, about 5-7 minutes. Mix in apples, ginger, and cinnamon; season with salt and pepper. Nestle pork among vegetables. Pour in broth; bring to boil. Cover, reduce heat and simmer until pork and vegetables are tender, about 10 minutes. Transfer pork to plates. Simmer sauce until slightly thickened, about 4 minutes longer.
or
Pre-heat oven 375F. Put all ingredients in greased baking pan and cook for approx. 30min.
Winter Squash Bisque
4 tablespoons (1/2 stick) unsalted butter
1 onion, coarsely chopped
2 carrots, coarsely chopped
2 ribs of celery, coarsely chopped
2 large garlic, minced
11/2 lb butternut squash, 1/2 inch diced
4 cups chicken stock
11/2 teaspoons fresh thyme leaves
1/2 teaspoon ground allspice
2 tablespoons apple cider (or brandy)
salt & pepper
Instructions:
1. Melt butter. Add onion, carrots, celery & garlic, saute, 10 minutes. Stir in squash & stock, boil. Reduce heat, partially cover, simmer until squash is very tender, 15-20min.
2. Puree with blender. Return to pot, stir in thyme, allspice, cider. Bring to gentle simmer. Add salt & pepper.
1 onion, coarsely chopped
2 carrots, coarsely chopped
2 ribs of celery, coarsely chopped
2 large garlic, minced
11/2 lb butternut squash, 1/2 inch diced
4 cups chicken stock
11/2 teaspoons fresh thyme leaves
1/2 teaspoon ground allspice
2 tablespoons apple cider (or brandy)
salt & pepper
Instructions:
1. Melt butter. Add onion, carrots, celery & garlic, saute, 10 minutes. Stir in squash & stock, boil. Reduce heat, partially cover, simmer until squash is very tender, 15-20min.
2. Puree with blender. Return to pot, stir in thyme, allspice, cider. Bring to gentle simmer. Add salt & pepper.
Oven-Charred Vegetable Soup
1 small eggplant (just under 1lb, unpeeled, cut into 1 inch chunks)
1 red bell pepper, coarsely chopped
8 ounces of onion
1 large zucchini (just under 1 pound, cut into 1 inch chunks)
3 large garlic cloves, peeled
1/3 cup olive oil
salt & pepper
1 tablespoon chopped fresh rosemary
3 cups vegetable stock
Instructions:
1. Preheat oven 400F
2. Combine veggies & garlic, toss w/oil 1 teaspoon salt & pepper
3. Spread veggies on sheet roast 20min. Sprinkle rosemary over vegetables and continue roasting untill nicely charred 15-25min
4. Remove from oven, set aside a few for garnish. Transfer half to a blender and 1/2 cup stock & puree. Repeat with remaining vegetables & 1/2 cup stock.
5. Add enough stock to thin the soup to desire consistency Heat over low heat.
1 red bell pepper, coarsely chopped
8 ounces of onion
1 large zucchini (just under 1 pound, cut into 1 inch chunks)
3 large garlic cloves, peeled
1/3 cup olive oil
salt & pepper
1 tablespoon chopped fresh rosemary
3 cups vegetable stock
Instructions:
1. Preheat oven 400F
2. Combine veggies & garlic, toss w/oil 1 teaspoon salt & pepper
3. Spread veggies on sheet roast 20min. Sprinkle rosemary over vegetables and continue roasting untill nicely charred 15-25min
4. Remove from oven, set aside a few for garnish. Transfer half to a blender and 1/2 cup stock & puree. Repeat with remaining vegetables & 1/2 cup stock.
5. Add enough stock to thin the soup to desire consistency Heat over low heat.
Thursday, March 20, 2008
Apple/Pear cakes
2 cups sugar
1 cup veggie oil
3 eggs
3 cups flour
1 tsp baking soda
1/2 tsp salt
6 medium apples diced and cored (can use 3 pears/3 apples instead)
1 cup chopped nuts
2 tsp vanilla extract
Topping
1 cup brown sugar
1/2 cup butter
1/4 cup milk
preheat oven 350. grease 9x13 backing dish or approx 10 muffin tins.
mix sugar, oil, eggs well. add flour, baking soda, salt, apples, nuts, & vanilla--beat until combined thoroughly.
scrape out batter and put in dish/muffin tins.
bake for 1 hour.
topping: boil ingredients for 2 1/2 minutes using double boiler method.
remove cake and immediately poke hole in top with toothpicks. pour topping over cake.
makes 8-12 servings.
1 cup veggie oil
3 eggs
3 cups flour
1 tsp baking soda
1/2 tsp salt
6 medium apples diced and cored (can use 3 pears/3 apples instead)
1 cup chopped nuts
2 tsp vanilla extract
Topping
1 cup brown sugar
1/2 cup butter
1/4 cup milk
preheat oven 350. grease 9x13 backing dish or approx 10 muffin tins.
mix sugar, oil, eggs well. add flour, baking soda, salt, apples, nuts, & vanilla--beat until combined thoroughly.
scrape out batter and put in dish/muffin tins.
bake for 1 hour.
topping: boil ingredients for 2 1/2 minutes using double boiler method.
remove cake and immediately poke hole in top with toothpicks. pour topping over cake.
makes 8-12 servings.
Friday, March 14, 2008
Spinach Spoonbread
1 C cornmeal
1 C flour
1/2 C sugar
1/2 tsp salt
1 tbsp baking powder
1/2 tsp baking soda
2 eggs
1/2 C oil
16oz./2 C sour cream
1 onion, chopped
20 oz. frozen chopped spinach, thawed and drained
1 lb. cheddar cheese, shredded
Mix all ingredients thoroughly except the onion, spinach and cheese. When the batter is smooth, add in the onion and spinach. Pour into a 9x13 pan. Sprinkle the cheese on top. Bake at 350f for 30 minutes, until firm in the middle.
1 C flour
1/2 C sugar
1/2 tsp salt
1 tbsp baking powder
1/2 tsp baking soda
2 eggs
1/2 C oil
16oz./2 C sour cream
1 onion, chopped
20 oz. frozen chopped spinach, thawed and drained
1 lb. cheddar cheese, shredded
Mix all ingredients thoroughly except the onion, spinach and cheese. When the batter is smooth, add in the onion and spinach. Pour into a 9x13 pan. Sprinkle the cheese on top. Bake at 350f for 30 minutes, until firm in the middle.
CHOCOLATE WALNUT BISCOTTI
3 large eggs
pinch of salt
1 cup sugar
1 tsp vanilla
1 stick butter (melted)
1 cup chopped walnuts
2 cups chocolate chips
2 1/4 cup all purpose flour
1/4 cup cocoa powder
1 tbsp baking powder
Preheat oven to 350f
Whisk eggs and salt until liquid. Whisk in sugar and vanilla until smooth. Whisk in melted butter. Stir in nuts and chocolate chips.
Combine flour with cocoa powder and baking powder, stir into wet batter. Spoon dough onto cookie sheets lined with parchment or foil, forming logs 1 in. thick and about 2.5 in. wide.
Bake logs for 30 minutes.
Cool on pan to room temperature. Use a serrated knife to slice logs about 1/2 in. thick, Lay slices on their side on the cookie sheet and bake for about 12 minutes, until crisp and dry.
pinch of salt
1 cup sugar
1 tsp vanilla
1 stick butter (melted)
1 cup chopped walnuts
2 cups chocolate chips
2 1/4 cup all purpose flour
1/4 cup cocoa powder
1 tbsp baking powder
Preheat oven to 350f
Whisk eggs and salt until liquid. Whisk in sugar and vanilla until smooth. Whisk in melted butter. Stir in nuts and chocolate chips.
Combine flour with cocoa powder and baking powder, stir into wet batter. Spoon dough onto cookie sheets lined with parchment or foil, forming logs 1 in. thick and about 2.5 in. wide.
Bake logs for 30 minutes.
Cool on pan to room temperature. Use a serrated knife to slice logs about 1/2 in. thick, Lay slices on their side on the cookie sheet and bake for about 12 minutes, until crisp and dry.
Wednesday, February 13, 2008
Raspberry Chicken
(Can be served warm or at room temp. Can be made a day ahead, just refrigerate fully cooked chicken and wait till convenient to combine with the hot glaze. Serves 4-6)
Raspberry Glaze
½ cup seedless raspberry jam
1 T red wine vinegar
1 T soy sauce
1 t grated fresh ginger
2 cloves garlic minced
½ t dried rosemary
salt & pepper
Note: I generally double the glaze
Chicken
Chicken breast tenderloins (package of 8-10)
(Note: packages of breast tenderloins, the smaller portion of a full ½ breast, are not available in all groceries. Because they are smaller and more uniform in size than full breasts, they cook quickly and are very easy to use in this recipe. You can use 3-4 full breasts, just cut into smaller strips or spend more time sautéing so that they are cooked through.)
Vegetable oil
Butter
Box of cous cous
Fresh raspberries for garnish
1) Wisk the glaze ingredients together and set aside.
2) In skillet heat a couple T veg. oil over high heat and add equal amount of butter
3) Place tenderloins in skillet and sauté over high heat on each side for 1-2 minutes till opaque & slightly browned, but not cooked through. Remove to plate.
4) Pour the glaze into the hot skillet, reduce heat slightly and cook, stirring to incorporate the bits of chicken left behind. When the glaze is slightly reduced (a few minutes) return chicken to skillet, raise heat and finish cooking (about 3 min. for tenderloins, longer for full breasts), turning to coat with glaze.
5) Turn off heat under skillet and let rest
6) Cook 1 box cous cous
7) Arrange cous cous in center of platter, arrange chicken around edge, pour glaze over all, garnish with fresh raspberries and enjoy!
Raspberry Glaze
½ cup seedless raspberry jam
1 T red wine vinegar
1 T soy sauce
1 t grated fresh ginger
2 cloves garlic minced
½ t dried rosemary
salt & pepper
Note: I generally double the glaze
Chicken
Chicken breast tenderloins (package of 8-10)
(Note: packages of breast tenderloins, the smaller portion of a full ½ breast, are not available in all groceries. Because they are smaller and more uniform in size than full breasts, they cook quickly and are very easy to use in this recipe. You can use 3-4 full breasts, just cut into smaller strips or spend more time sautéing so that they are cooked through.)
Vegetable oil
Butter
Box of cous cous
Fresh raspberries for garnish
1) Wisk the glaze ingredients together and set aside.
2) In skillet heat a couple T veg. oil over high heat and add equal amount of butter
3) Place tenderloins in skillet and sauté over high heat on each side for 1-2 minutes till opaque & slightly browned, but not cooked through. Remove to plate.
4) Pour the glaze into the hot skillet, reduce heat slightly and cook, stirring to incorporate the bits of chicken left behind. When the glaze is slightly reduced (a few minutes) return chicken to skillet, raise heat and finish cooking (about 3 min. for tenderloins, longer for full breasts), turning to coat with glaze.
5) Turn off heat under skillet and let rest
6) Cook 1 box cous cous
7) Arrange cous cous in center of platter, arrange chicken around edge, pour glaze over all, garnish with fresh raspberries and enjoy!
Thai Chicken Curry
(Serves 3-4)
1 teaspoon from 4 oz jar Thai Kitchen brand red curry paste
1 can Thai Kitchen coconut milk
3 T fish sauce
3 chicken breasts, cut into bite-sized pieces
bunch of basil or mint leaves
small onion, chopped
small bunch broccoli
2 T brown sugar
½-1 cup chicken stock
2 T olive oil
cooked rice
Garnish options
½ chopped salted peanut
slivered red pepper
chopped scallions
In medium frying pan (with relatively straight & high sides) or a large sauce pan,
Heat 2 T oil
Add onion and sauté till translucent, about 5-7 minutes
Add 1 t curry paste and mix for 1-2 minutes to bring out flavor of paste
Add 1 can coconut milk and stir to incorporate, simmer for 5 minutes
Add fish sauce, brown sugar, basil or mint leaves, chicken stock, chicken, and broccoli and simmer 10-15 minutes.
Serve over rice and garnish
1 teaspoon from 4 oz jar Thai Kitchen brand red curry paste
1 can Thai Kitchen coconut milk
3 T fish sauce
3 chicken breasts, cut into bite-sized pieces
bunch of basil or mint leaves
small onion, chopped
small bunch broccoli
2 T brown sugar
½-1 cup chicken stock
2 T olive oil
cooked rice
Garnish options
½ chopped salted peanut
slivered red pepper
chopped scallions
In medium frying pan (with relatively straight & high sides) or a large sauce pan,
Heat 2 T oil
Add onion and sauté till translucent, about 5-7 minutes
Add 1 t curry paste and mix for 1-2 minutes to bring out flavor of paste
Add 1 can coconut milk and stir to incorporate, simmer for 5 minutes
Add fish sauce, brown sugar, basil or mint leaves, chicken stock, chicken, and broccoli and simmer 10-15 minutes.
Serve over rice and garnish
Monday, February 11, 2008
Beer Bread
3 c flour
1 tbsp baking powder
1 tsp salt
1/4 c sugar
12 oz. beer
1/4 c oil
Mix together. Bake at 375 degrees for one hour.
1 tbsp baking powder
1 tsp salt
1/4 c sugar
12 oz. beer
1/4 c oil
Mix together. Bake at 375 degrees for one hour.
Wednesday, February 6, 2008
Braised chicken with carrot juice and apricots
8 chicken breast with skin (skin keeps moisture in while cooking)
Kosher salt and freshly ground black pepper
2 TBSP vegetable oil
1 large red onion, peeled and thinly sliced (about 3 cups)
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cumin
1 1/4 cups carrot juice
3/4 cups low salt chicken broth
1/2 lb. apricots (prunes or dates also work)
2 TBSP lemon juice
2 TBSP chopped fresh cilantro
preheat oven to 350.
Combine all ingredients above (except oil, onion, and cilantro) for marinade. Salt and peper chicken breasts before placing them in the marinade. Marinate chicken for at least 3 hours and preferably over night. In oven proof saute pan with a lid, heat the oil over medium-high heat until very hot. Take chicken pieces out of marinade and cook in saute pan until deeply browned, about 5 minutes. Turn pieces over and cook an additional 3-5 minutes. In a separate saute pan cook onions until tender. Remove onions from heat and add chicken to onions along with marinade left over. Place oven proof saute pan in oven (cooked chicken, onions and marinade should be in saute pan. this includes dried fruit). Cook covered in oven for approximately 40-45 minutes. Stir occasionally.
Serve with marinade (make sure everyone gets some onions and apricots) drissled on top and garnish with cilantro.
Kosher salt and freshly ground black pepper
2 TBSP vegetable oil
1 large red onion, peeled and thinly sliced (about 3 cups)
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cumin
1 1/4 cups carrot juice
3/4 cups low salt chicken broth
1/2 lb. apricots (prunes or dates also work)
2 TBSP lemon juice
2 TBSP chopped fresh cilantro
preheat oven to 350.
Combine all ingredients above (except oil, onion, and cilantro) for marinade. Salt and peper chicken breasts before placing them in the marinade. Marinate chicken for at least 3 hours and preferably over night. In oven proof saute pan with a lid, heat the oil over medium-high heat until very hot. Take chicken pieces out of marinade and cook in saute pan until deeply browned, about 5 minutes. Turn pieces over and cook an additional 3-5 minutes. In a separate saute pan cook onions until tender. Remove onions from heat and add chicken to onions along with marinade left over. Place oven proof saute pan in oven (cooked chicken, onions and marinade should be in saute pan. this includes dried fruit). Cook covered in oven for approximately 40-45 minutes. Stir occasionally.
Serve with marinade (make sure everyone gets some onions and apricots) drissled on top and garnish with cilantro.
Monster cookies
1 cup white flour
1 cup wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp fresh ginger (or powdered)
1 tsp cinnamon
1/2 tsp cloves
1/4 cup canola oil
1/3 cup molasses, light
1/2 cup raw sugar
2 eggs
1 tsp vanilla extract
Other additions for increased utles: chopped nuts (any kind), dried fruit, oats, dark chocolate, natural peanut butter, etc.
Preheat oven to 375
Lightly grease several baking sheets with vegetable oil spray.
In a medium bowl stir together flours, baking powder, baking soda, ginger, cinnamon, cloves (and any other dry ingredients). set aside.
In a large mixing bowl, beat together oil, molasses, sugar, eggs and vanilla extract. Add dry ingredients to wet ingredients gradually and continue stirring mixture. Batter will be stiff.
cook immediately or freeze to save for later. Bake for 10 minutes or until lightly browned. Either make balls of dough for cookies or sheet cookies depending on preference and time.
Note: depending on how much extra dry ingredients are added, more wet ingredients will be needed....can add more oil, molasses, eggs, etc. to achieve correct consistency.
1 cup wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp fresh ginger (or powdered)
1 tsp cinnamon
1/2 tsp cloves
1/4 cup canola oil
1/3 cup molasses, light
1/2 cup raw sugar
2 eggs
1 tsp vanilla extract
Other additions for increased utles: chopped nuts (any kind), dried fruit, oats, dark chocolate, natural peanut butter, etc.
Preheat oven to 375
Lightly grease several baking sheets with vegetable oil spray.
In a medium bowl stir together flours, baking powder, baking soda, ginger, cinnamon, cloves (and any other dry ingredients). set aside.
In a large mixing bowl, beat together oil, molasses, sugar, eggs and vanilla extract. Add dry ingredients to wet ingredients gradually and continue stirring mixture. Batter will be stiff.
cook immediately or freeze to save for later. Bake for 10 minutes or until lightly browned. Either make balls of dough for cookies or sheet cookies depending on preference and time.
Note: depending on how much extra dry ingredients are added, more wet ingredients will be needed....can add more oil, molasses, eggs, etc. to achieve correct consistency.
Three Bean Salad
(Yields 8-10 servings)
4 cups dry beans, soaked
6 TBSP olive oil
1 TBSP minced garlic
3-4 TBSP lime juice
6-8 TBSP white wine vinegar
honey
cilantro
1 1/2 tsp. salt
lots black pepper
1/4 lb. fresh green beans
2 medium stalks celery, finely minced
1/3 cup very finely minced red onion
up to 1 cup (packed) finely minced cilantro
1 small red pepper, minced
Optional: small amount of minced cucumber, tomatoes, sieved hardboiled eggs
1) cook presoaked beans according to package instructions. the goal is perfectly tender, distinct little morsels
2) combine oil, garlic, lime juice, vinegar, honey, cilantro, salt, pepper in blender for vinagrette (adjust taste to personal preference)
3) trim the tips of green beans, and steam until tender (5-8 minutes, or to your preference). refrsh under cold running water and drain well.
4) drain the cooked beans and add them, still hot, to the bowl with dressing. add remaining ingredients and mix well. let marinate for at least 2-3 hours (even longer is better).
5) serve cold or at room temperature, garnish with cherry tomatoes and, if desired, sieved hardboiled eggs.
4 cups dry beans, soaked
6 TBSP olive oil
1 TBSP minced garlic
3-4 TBSP lime juice
6-8 TBSP white wine vinegar
honey
cilantro
1 1/2 tsp. salt
lots black pepper
1/4 lb. fresh green beans
2 medium stalks celery, finely minced
1/3 cup very finely minced red onion
up to 1 cup (packed) finely minced cilantro
1 small red pepper, minced
Optional: small amount of minced cucumber, tomatoes, sieved hardboiled eggs
1) cook presoaked beans according to package instructions. the goal is perfectly tender, distinct little morsels
2) combine oil, garlic, lime juice, vinegar, honey, cilantro, salt, pepper in blender for vinagrette (adjust taste to personal preference)
3) trim the tips of green beans, and steam until tender (5-8 minutes, or to your preference). refrsh under cold running water and drain well.
4) drain the cooked beans and add them, still hot, to the bowl with dressing. add remaining ingredients and mix well. let marinate for at least 2-3 hours (even longer is better).
5) serve cold or at room temperature, garnish with cherry tomatoes and, if desired, sieved hardboiled eggs.
Tuesday, February 5, 2008
Cranberry Walnut Oatmeal Cookies
These cookies were originally inspired by a gift in which my friend gave me a jar filled with these ingredients. So I will put the ingredients for the jar first, then the baking instructions. I also made the dough and refrigerated it for 2 days before they were baked (Ali asked that I include that in the instructions).
1/3 cup sugar
1/3 cup packed light brown sugar
1/2 cup flour
1/2 tsp. baking soda
1 cup quick cooking oats
1/2 cup dried cranberries
1 cup coursely chopped walnuts
1/2 cup chopped dates
Instructions for jar:
1. Pour sugar into 1 qt. jar and smooth over.
2. Spoon brown sugar over suar and pack down firmly but evenly.
3. Spoon flour and baking soda over brown sugar and press down.
4. Pour in oats, then place cranberries on oats.
5. Place walnuts over cranberries and press down.
6. Add dates over walnuts and place lid on jar to close.
Baking instructions:
1/3 cup canola oil
1 egg
1/2 tsp. vanilla
1. Preheat oven to 350. Empty contents of jar into large mixing bowl.
2. Add oil, egg and vanilla.
3. Hand mix until dough is thoroughly blended. (This is where I refrigerated for 1-2 dys.)
4. Place heaping teaspoonfuls of dough onto ungreased cookie sheet.
5. Bake for 12 to 14 minutes or until edges are lightly browned.
Makes 3-3.5 doz.
1/3 cup sugar
1/3 cup packed light brown sugar
1/2 cup flour
1/2 tsp. baking soda
1 cup quick cooking oats
1/2 cup dried cranberries
1 cup coursely chopped walnuts
1/2 cup chopped dates
Instructions for jar:
1. Pour sugar into 1 qt. jar and smooth over.
2. Spoon brown sugar over suar and pack down firmly but evenly.
3. Spoon flour and baking soda over brown sugar and press down.
4. Pour in oats, then place cranberries on oats.
5. Place walnuts over cranberries and press down.
6. Add dates over walnuts and place lid on jar to close.
Baking instructions:
1/3 cup canola oil
1 egg
1/2 tsp. vanilla
1. Preheat oven to 350. Empty contents of jar into large mixing bowl.
2. Add oil, egg and vanilla.
3. Hand mix until dough is thoroughly blended. (This is where I refrigerated for 1-2 dys.)
4. Place heaping teaspoonfuls of dough onto ungreased cookie sheet.
5. Bake for 12 to 14 minutes or until edges are lightly browned.
Makes 3-3.5 doz.
Monday, February 4, 2008
Ribolitta
(serves 20-24)
3 med. red onions, chopped
2 C chopped carrots
2 C chopped celery
6 garlic cloves, finely chopped
2 C dry red wine
1 can (28 oz.) diced tomatoes in juice
3 quarts meat stock
1 lb. red cabbage, cut into 1/2 in. pieces
1 lb. green cabbage, cut into 1/2 in. pieces
1.5 lbs. russet (baking) potatoes
2 bay leaves
1 tsp dried oregano
1/2 tsp crushed hot red pepper
1.25 lbs. zucchini, cut into 1/2 in. dice
1 lb. cauliflower, coarsely chopped
1 large bunch of swiss chard well rinsed, leaves and stems cut into 1 in. pieces
1 large bunch kale, coarsely shredded
2 C cooked cannellini beans
coarse salt and freshly ground pepper
8 oz. Italian bread, day old or left to dry out
freshly grated Parmesan cheese
1) In a very large soup pot cook the red onions in olive oil, covered, over moderate heat for 3 min. Add the carrots, celery, and garlic and continue to cook covered, stirring occasionally, until all the vegetables are softened and the onions are lightly colored, 7-10 min. longer.
2) Add the wine and the tomatoes with their juices. Add the meat stock and bring to a boil. Add the red and green cabbage, potatoes, bay leaves, oregano and hot pepper.Reduce the heat to moderately low and simmer, partially covered, for 30 min.
3) Add the zucchini, cauliflower, swiss chard, kale and beans. Season with salt and pepper. Simmer, partially covered 1.5-2 hours, adding 1 or 2 cups of water if needed. The soup should be thick but have plenty of liquid to cook in. Ad this point, the vegetables should be broken down into a very coarse puree, with some larger pieces probably still intact. (The recipe can be made up to this point at least 3 days in advange. It is best made a day in advance, cooled completely, and refrigerated.
4) Before serving, reheat the soup and tear or crumble the bread into the pot. Season with additional salt and pepper to taste. Simmer, uncovered, for about 30 minutes or until the bread has blended into the soup and vegetables are so broken down they are almost unrecognizable. The mixture will be as thick as porridge.
5) Ladle the ribolitta into big soup plates and pass the Parmesan cheese.
3 med. red onions, chopped
2 C chopped carrots
2 C chopped celery
6 garlic cloves, finely chopped
2 C dry red wine
1 can (28 oz.) diced tomatoes in juice
3 quarts meat stock
1 lb. red cabbage, cut into 1/2 in. pieces
1 lb. green cabbage, cut into 1/2 in. pieces
1.5 lbs. russet (baking) potatoes
2 bay leaves
1 tsp dried oregano
1/2 tsp crushed hot red pepper
1.25 lbs. zucchini, cut into 1/2 in. dice
1 lb. cauliflower, coarsely chopped
1 large bunch of swiss chard well rinsed, leaves and stems cut into 1 in. pieces
1 large bunch kale, coarsely shredded
2 C cooked cannellini beans
coarse salt and freshly ground pepper
8 oz. Italian bread, day old or left to dry out
freshly grated Parmesan cheese
1) In a very large soup pot cook the red onions in olive oil, covered, over moderate heat for 3 min. Add the carrots, celery, and garlic and continue to cook covered, stirring occasionally, until all the vegetables are softened and the onions are lightly colored, 7-10 min. longer.
2) Add the wine and the tomatoes with their juices. Add the meat stock and bring to a boil. Add the red and green cabbage, potatoes, bay leaves, oregano and hot pepper.Reduce the heat to moderately low and simmer, partially covered, for 30 min.
3) Add the zucchini, cauliflower, swiss chard, kale and beans. Season with salt and pepper. Simmer, partially covered 1.5-2 hours, adding 1 or 2 cups of water if needed. The soup should be thick but have plenty of liquid to cook in. Ad this point, the vegetables should be broken down into a very coarse puree, with some larger pieces probably still intact. (The recipe can be made up to this point at least 3 days in advange. It is best made a day in advance, cooled completely, and refrigerated.
4) Before serving, reheat the soup and tear or crumble the bread into the pot. Season with additional salt and pepper to taste. Simmer, uncovered, for about 30 minutes or until the bread has blended into the soup and vegetables are so broken down they are almost unrecognizable. The mixture will be as thick as porridge.
5) Ladle the ribolitta into big soup plates and pass the Parmesan cheese.
Pears Poached in Red Wine
6 C dry red wine
1 C sugar
2 tbsp fresh lemon juice
3 cinnamon sticks
2 bay leaves
2 whole cloves
1 tsp black peppercorns
12 pears
creme fraiche
dark semi-sweet chocolate for garnish
1) In a large enameled or stainless steel saucepan, combine the wine, sugar, lemon juice, cinnamon sticks, bay leaves, cloves, and peppercorns. Bring to a simmer, reduce heat to low, and let steep for 10 minutes.
2) Peel the pears, leaving the stems intact. Place the pears in the simmering syrup and poach for 20-30 min, or until they are just tender but still firm. If they don't all fit, do them in 2 batches, but return all the pears to the syrup for cooling. Let the fruit cool in the syrup for several hours or overnight.
3) The next day, remove the pears; cut them in half and scoop out the cores. Place in individual dessert dishes. Strain the syrup, return it to the pan and boil until reduced by about one third. Let the syrup cool, then pour over the pears. Serve chilled. Garnish with a dollop of creme fraiche and chocolate shavings.
1 C sugar
2 tbsp fresh lemon juice
3 cinnamon sticks
2 bay leaves
2 whole cloves
1 tsp black peppercorns
12 pears
creme fraiche
dark semi-sweet chocolate for garnish
1) In a large enameled or stainless steel saucepan, combine the wine, sugar, lemon juice, cinnamon sticks, bay leaves, cloves, and peppercorns. Bring to a simmer, reduce heat to low, and let steep for 10 minutes.
2) Peel the pears, leaving the stems intact. Place the pears in the simmering syrup and poach for 20-30 min, or until they are just tender but still firm. If they don't all fit, do them in 2 batches, but return all the pears to the syrup for cooling. Let the fruit cool in the syrup for several hours or overnight.
3) The next day, remove the pears; cut them in half and scoop out the cores. Place in individual dessert dishes. Strain the syrup, return it to the pan and boil until reduced by about one third. Let the syrup cool, then pour over the pears. Serve chilled. Garnish with a dollop of creme fraiche and chocolate shavings.
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