Nathan randomly picked this recipe out of one of my cookbooks while helping me create a menu. Ever since it has been our "company meal" and always been a hit. Now that we have a gas grill again (Nathan's $30 garage sale bargain.....almost in new condition), I'm planning on serving it more often.
Hawaiian Chicken Kabobs
1 can (20 oz.) unsweetened pineapple chunks
2 large green peppers, cut into 1" pieces
1 large onion, quartered (optional)
12-16 mushrooms (I don't like cooked mushrooms, so I skip these)
16-18 cherry tomatoes
1 c. soy sauce
1/2 c. olive oil
2 T. brown sugar
4 t. ground ginger
2 t. garlic powder
2 t. dry mustard
1/2 t. pepper
2-3 lbs. boneless, chicken breast fillets, cut in small pieces
Drain pineapple, reserving the juice. Place pineapple pieces and vegetables in large bowl and set aside. In a saucepan combine reserved pineapple juice with soy sauce, olive oil, brown sugar, and seasonings; bring to a boil. (WARNING: this will boil over VERY quickly, use a large pot with plenty of room) Reduce heat and simmer for 5 min. Pour half of mixture over vegetables and half over chicken pieces in another bowl. Marinate at least an hour, but the longer the better, stirring occasionally. May be put on skewers or grilled in a grill basket, basting with left over marinade. Grill until thoroughly cooked. Serve over rice if desired
Monday, May 23, 2005
Savory Beef
This is an excellent crock pot recipe. You can, and its even recommended that you do, use a very tough (i.e. cheap) cut of meat. I've never had it turn out less than fall apart tender. Serve over rice, noodles, or I've served it the next day as a sandwich with bbq sauce.
Savory Beef
Serves 8
Heat in heavy skillet or Duch oven:
2 T. oil
Add and quick-fry until brown:
2 lbs. lean beef, cut into 1-1/2" squares (may use very tough meat)
Add and quick-fry in a few minutes:
1 onion, chopped
2 cloves garlic, crushed
Add:
1/2 c. soy sauce
2 T. brown sugar
1/8 t. pepper
3 c. water
Bring to a boil. Transfer to crock pot and simmer for an afternoon or whole day. (The longer, the better.) Optional: prepare the night before and transfer to crockpot. Store overnight in the fridge. Then simmer in crock pot all the next day.
Savory Beef
Serves 8
Heat in heavy skillet or Duch oven:
2 T. oil
Add and quick-fry until brown:
2 lbs. lean beef, cut into 1-1/2" squares (may use very tough meat)
Add and quick-fry in a few minutes:
1 onion, chopped
2 cloves garlic, crushed
Add:
1/2 c. soy sauce
2 T. brown sugar
1/8 t. pepper
3 c. water
Bring to a boil. Transfer to crock pot and simmer for an afternoon or whole day. (The longer, the better.) Optional: prepare the night before and transfer to crockpot. Store overnight in the fridge. Then simmer in crock pot all the next day.
Tuesday, April 26, 2005
Pumpkin Cheesecake Muffins
Years ago we used to get these muffins as a treat at the local health food store's bakery. My mom begged and pleaded for several years before they relented and gave her the recipe. We've enjoyed them ever since. :-) Don't ask me why they are considered "healthfood" because I think they have more sugar than any other muffins I've ever made. But, every once in a while you just have to overlook the sugar content and enjoy a treat.
Pumpkin Cheesecake Muffins
Makes 12
Wet:
2 beaten eggs
2 c. sugar
1 c. pumpkin
1/2 c. oil
Dry:
3-1/2 c. unbleached white flour
1-1/2 t. cinnamon
1 t. soda
1/2 t. coriander
Filling:
2 softened cream cheese blocks
2 eggs
1/4 c. sugar
Mix filling in food processor until smooth. Filling works best when refrigerated overnight or until completely chilled.
1) Combine wet ingredients first so sugar can dissolve for a while.
2) Combine dry ingredients.
3) When wet ingredients beat smooth, fold dry ingredients into wet ones.
4) In oiled or paper lined muffin tins, put about a T. of batter into each cup.
5) Make a "well" in each cup by swirling the batter around with the back of the spoon.
6) Fill each "well" with about a T. sized dollop of cream cheese filling.
7) Place another spoonful of batter on top of the filling. Smooth the top and "seal" it so the filling won't seep out.
8) Top with a little finger smear of filling.
9) Bake at 350 for 25 min, rotating between racks after 13 min. (I don't remember for sure, but I highly doubt I ever did the rotating thing.) Filling smear on top will be lightly browned when the insides of the muffins are done.
Pumpkin Cheesecake Muffins
Makes 12
Wet:
2 beaten eggs
2 c. sugar
1 c. pumpkin
1/2 c. oil
Dry:
3-1/2 c. unbleached white flour
1-1/2 t. cinnamon
1 t. soda
1/2 t. coriander
Filling:
2 softened cream cheese blocks
2 eggs
1/4 c. sugar
Mix filling in food processor until smooth. Filling works best when refrigerated overnight or until completely chilled.
1) Combine wet ingredients first so sugar can dissolve for a while.
2) Combine dry ingredients.
3) When wet ingredients beat smooth, fold dry ingredients into wet ones.
4) In oiled or paper lined muffin tins, put about a T. of batter into each cup.
5) Make a "well" in each cup by swirling the batter around with the back of the spoon.
6) Fill each "well" with about a T. sized dollop of cream cheese filling.
7) Place another spoonful of batter on top of the filling. Smooth the top and "seal" it so the filling won't seep out.
8) Top with a little finger smear of filling.
9) Bake at 350 for 25 min, rotating between racks after 13 min. (I don't remember for sure, but I highly doubt I ever did the rotating thing.) Filling smear on top will be lightly browned when the insides of the muffins are done.
Black and White Bean Soup
I haven't tried this recipe yet, although it is on the menu for later this week so stay tuned....However, I mentioned it to Sarah because of the creative way it is served. It looked like a great company conversation starter. Not to mention that beans are cheap and healthy, too! So since she really wanted me to post this recipe, here it is. :-) Enjoy!
Black and White Bean Soup
Makes 4 Servings
3/4 c. dried black beans
3/4 c. dried great Northern beans
2 T. extra virgin olive oil
1 medium onion, chopped
1 small poblano chile pepper, seeded and finely chopped (my cookbook recommends wearing gloves for this....)
1 small rib celery, chopped
4 cloves garlic, sliced
1-1/2 t. chopped fresh thyme leaves
8 c. chicken broth
1 t. chili powder
1 t. groun cumin
1 t. chopped fresh sage
Roasted-Pepper Cream (recipe listed below)
Fresh cilantro leaves, for garnish
Place black beans and great Northern beans in two separate large bowls, cover with cold water, and soak overnight in the fridge.
Heat the oil in a large pot over medium heat. Add the onion, chile pepper, celery, garlic, and thyme and cook for 8 min, or until the vegetables are tender. Remove half of the vegetables to another large pot.
Drain the beans. To the first pot, add the black beans, 4 c. of broth, the chili powder and the cumin. To the second pot, add the great Northern beans, the remaining 4 c. broth, and the sage. Heat both pots to boiling and cover. Reduce the heat to low. Simmer the black bean pot for 1.5 hours and the white bean pot for 1 hr. Keep both warm over low heat.
To serve, ladle 1 c. black bean soup into each of 4 serving bowls. Tilt the bowls and ladle 1 c. white bean soup into the other side of each bowl. Drizzle with the Roasted-Pepper Cream and garnish with the cilantro leaves.
Roasted-Pepper Cream
Makes about 1 cup
1 jar (7 oz.) roasted red peppers, drained
2 T. fat-free sour cream
1 t. apple cider vinegar
salt
groun black pepper
In a blender or food processor, combine the peppers, sour cream, vinegar, and salt and pepper to taste. Refrigerate until ready to serve.
Black and White Bean Soup
Makes 4 Servings
3/4 c. dried black beans
3/4 c. dried great Northern beans
2 T. extra virgin olive oil
1 medium onion, chopped
1 small poblano chile pepper, seeded and finely chopped (my cookbook recommends wearing gloves for this....)
1 small rib celery, chopped
4 cloves garlic, sliced
1-1/2 t. chopped fresh thyme leaves
8 c. chicken broth
1 t. chili powder
1 t. groun cumin
1 t. chopped fresh sage
Roasted-Pepper Cream (recipe listed below)
Fresh cilantro leaves, for garnish
Place black beans and great Northern beans in two separate large bowls, cover with cold water, and soak overnight in the fridge.
Heat the oil in a large pot over medium heat. Add the onion, chile pepper, celery, garlic, and thyme and cook for 8 min, or until the vegetables are tender. Remove half of the vegetables to another large pot.
Drain the beans. To the first pot, add the black beans, 4 c. of broth, the chili powder and the cumin. To the second pot, add the great Northern beans, the remaining 4 c. broth, and the sage. Heat both pots to boiling and cover. Reduce the heat to low. Simmer the black bean pot for 1.5 hours and the white bean pot for 1 hr. Keep both warm over low heat.
To serve, ladle 1 c. black bean soup into each of 4 serving bowls. Tilt the bowls and ladle 1 c. white bean soup into the other side of each bowl. Drizzle with the Roasted-Pepper Cream and garnish with the cilantro leaves.
Roasted-Pepper Cream
Makes about 1 cup
1 jar (7 oz.) roasted red peppers, drained
2 T. fat-free sour cream
1 t. apple cider vinegar
salt
groun black pepper
In a blender or food processor, combine the peppers, sour cream, vinegar, and salt and pepper to taste. Refrigerate until ready to serve.
Monday, April 18, 2005
Chicken-Black Bean Salad
This is one of the few salads I've ever had in a restaurant that was tasty enough and cheap enough to make a regular staple at home. It's my favorite summer dinner and is easy enough to make even during the first trimester!
2 c. chopped cooked chicken. (If it was cooked with taco seasonings to begin with, all the better. If not, you might want to mix up extra dressing and marinate it for a few hours.)
1 head shredded leaf or Romaine lettuce
1 can black beans, drained
1-2 cups frozen corn, rinsed (you could used canned, but I like the frozen texture better.)
8 medium (Roma) tomatoes, chopped
1/4 c. fresh cilantro leaves
Any other veggies that sound good; cucumber and cauliflower would be tasty.
Dressing:
2 T apple cider vinegar
2 T olive oil
1 t. granulated garlic
1/4 t. cayenne pepper
1/2 t. cumin
1/2 t. thyme
1 t. chili powder
I like to have an equal mix of salsa and plain yogurt to serve with it, either to go on the salad or for chips. It feeds the two of us with a little bit left over, so it would probably feed four people of normal appetite.
2 c. chopped cooked chicken. (If it was cooked with taco seasonings to begin with, all the better. If not, you might want to mix up extra dressing and marinate it for a few hours.)
1 head shredded leaf or Romaine lettuce
1 can black beans, drained
1-2 cups frozen corn, rinsed (you could used canned, but I like the frozen texture better.)
8 medium (Roma) tomatoes, chopped
1/4 c. fresh cilantro leaves
Any other veggies that sound good; cucumber and cauliflower would be tasty.
Dressing:
2 T apple cider vinegar
2 T olive oil
1 t. granulated garlic
1/4 t. cayenne pepper
1/2 t. cumin
1/2 t. thyme
1 t. chili powder
I like to have an equal mix of salsa and plain yogurt to serve with it, either to go on the salad or for chips. It feeds the two of us with a little bit left over, so it would probably feed four people of normal appetite.
Tuesday, April 12, 2005
Vegetarian Wrap
This is for my own benefit more than anything else. I stumbled upon this while picking out the menus for some upcoming workshops I'm planning and it sounded tasty (and healthy). I'm posting it here so I'll be able to find it again. :-P
If anyone gives it a try let me know how it turns out.
Vegetarian Wrap
Hummus, shredded carrots, red onion, cucumber, lettuce and pine nuts wrapped in a flour tortilla.
If anyone gives it a try let me know how it turns out.
Vegetarian Wrap
Hummus, shredded carrots, red onion, cucumber, lettuce and pine nuts wrapped in a flour tortilla.
WDIDWT? Cooked Egg Whites
D1 has started on egg yolks this week, according to proper introduction-of-food procedures, whereby one delays introducing the egg whites for some time yet. And she loves egg yolks. So this leaves me with a hard-boiled egg white a day to consume. Plain with salt is rather uninspiring. Any ideas on what else one can do with hardboiled egg whites?
DOB suggests I could separate the eggs and then poach the yolks, but I am not positive this would work, and even if it did I don't think I'm quite inspired enough to fix enough meringues or macaroons to use up the raw whites. I guess I could throw them into scrambled eggs, but that seems too uninspired.
DOB suggests I could separate the eggs and then poach the yolks, but I am not positive this would work, and even if it did I don't think I'm quite inspired enough to fix enough meringues or macaroons to use up the raw whites. I guess I could throw them into scrambled eggs, but that seems too uninspired.
Monday, April 11, 2005
Orange White-Chocolate Cheesecake
Can you tell I was suffering from Lent-imposed baking deprivation? Here's the other Easter treat I made. I probably won't make desserts this fiddly until next Easter.
Formatting note: Notice all the italics in the last post? How nice it looks? Since my browser doesn't let me do that automatically, so I have to type in all the <'s and /'s. So formatted posts are almost as rare a treat as orange white-chocolate cheesecake. And less enjoyable to make.
1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted
1/2 cup orange juice
1 envelope (7 grams) unflavored gelatin
2 cups (12-oz pkg) white-chocolate morsels
2 pkgs (8 oz each) cream cheese, softened
1/3 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons finely grated orange peel
PREHEAT oven to 350 degrees.
COMBINE crumbs and butter in medium bowl. Press crumb mixture onton bottome of ungreased 9-inch springform pan. Bake for 10 min., cool in pan on wire rack.
COMBINE orange juice and gelatin in small saucepan. Heat over medium heat, stirring occasionally, till gelatin dissolves.
MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
BEAT cream cheese and sugar in large mixing bowl until combined. Gradually stir in gelatin mixture and morsels.
BEAT whipping cream in small bowl until soft peaks form. Gently fold whipped cream and orange peel into cheese mixture. Pour filling over crust. Cover; refrigerate for 6 to 24 hours or until firm.
Allow to stand at room temperature for a few minutes before removing side of pan.
Yummy!
-- SJ
Formatting note: Notice all the italics in the last post? How nice it looks? Since my browser doesn't let me do that automatically, so I have to type in all the <'s and /'s. So formatted posts are almost as rare a treat as orange white-chocolate cheesecake. And less enjoyable to make.
1 1/2 cups chocolate graham cracker crumbs
1/3 cup butter, melted
1/2 cup orange juice
1 envelope (7 grams) unflavored gelatin
2 cups (12-oz pkg) white-chocolate morsels
2 pkgs (8 oz each) cream cheese, softened
1/3 cup granulated sugar
1 cup heavy whipping cream
2 tablespoons finely grated orange peel
PREHEAT oven to 350 degrees.
COMBINE crumbs and butter in medium bowl. Press crumb mixture onton bottome of ungreased 9-inch springform pan. Bake for 10 min., cool in pan on wire rack.
COMBINE orange juice and gelatin in small saucepan. Heat over medium heat, stirring occasionally, till gelatin dissolves.
MELT morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR.
BEAT cream cheese and sugar in large mixing bowl until combined. Gradually stir in gelatin mixture and morsels.
BEAT whipping cream in small bowl until soft peaks form. Gently fold whipped cream and orange peel into cheese mixture. Pour filling over crust. Cover; refrigerate for 6 to 24 hours or until firm.
Allow to stand at room temperature for a few minutes before removing side of pan.
Yummy!
-- SJ
Gumdrop Cake
This is a recipe of Darren's grandmother's, and one of Darren's favorites. Always a risky undertaking for a wife, to attempt to reproduce a matriarchal specialty; but I tried it anyway. Success!
Gumdrop Cake
1 cup white sugar
1/2 cup butter or margarine
2 eggs
1 cup milk
2 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp vanilla extract
1 tsp lemon extract
1/2 tsp almond extract
1 lb. gumdrops (cut in half or third -- do not use purple or black, as they discolor the cake)
1 cup golden raisins (which I forgot to put in)
1/2 cup red & green cherries (which we couldn't find, as they're seasonal, so we used dried cherries instead)
2 dried pineapple rings or fruit of your choice (we couldn't find rings, so used a package of dried chunks. It was a small package; can't remember the exact size.)
Cream butter and sugar well. Add eggs, one at a time, and beat after each addition. Sift together flour, baking powder, and salt. Add to creamed mixture, alternating with milk (flour first, then milk, in small amounts, mixing after each addition. End with flour.) Add extracts. Flour fruit (in small amounts, so it doesn't fall to bottom of cake) and add to batter. Add gumdrops.
Bake in a greased square or tube pan at 325 degrees for 1 1/4 hours, till done.
Note from Darren's grandmother: She -- and so I did, too -- bakes it at 300 for about an hour to see how it's coming along, then raises the temperature if it's not getting done. I baked it longer than I expected, but it came out nicely done. Take it out of the pan once it's cool enough, or it'll stick horribly.
-- SJ
Gumdrop Cake
1 cup white sugar
1/2 cup butter or margarine
2 eggs
1 cup milk
2 3/4 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp vanilla extract
1 tsp lemon extract
1/2 tsp almond extract
1 lb. gumdrops (cut in half or third -- do not use purple or black, as they discolor the cake)
1 cup golden raisins (which I forgot to put in)
1/2 cup red & green cherries (which we couldn't find, as they're seasonal, so we used dried cherries instead)
2 dried pineapple rings or fruit of your choice (we couldn't find rings, so used a package of dried chunks. It was a small package; can't remember the exact size.)
Cream butter and sugar well. Add eggs, one at a time, and beat after each addition. Sift together flour, baking powder, and salt. Add to creamed mixture, alternating with milk (flour first, then milk, in small amounts, mixing after each addition. End with flour.) Add extracts. Flour fruit (in small amounts, so it doesn't fall to bottom of cake) and add to batter. Add gumdrops.
Bake in a greased square or tube pan at 325 degrees for 1 1/4 hours, till done.
Note from Darren's grandmother: She -- and so I did, too -- bakes it at 300 for about an hour to see how it's coming along, then raises the temperature if it's not getting done. I baked it longer than I expected, but it came out nicely done. Take it out of the pan once it's cool enough, or it'll stick horribly.
-- SJ
Tuesday, April 05, 2005
Fast Lemon Chicken and Rice
This is an easy chicken recipe. The cooking time is short, and it is a favorite with my husband.
Cooking spray
1 lb skinless, boneless chicken breast, cut into 1/2 strips
2 1/4 C chopped onion
1 C chopped red bell pepper
2 C instant rice (I use brown)
1/4 C lemon juice
1/4 t salt
1/4 t black pepper
1 14-oz can fat-free, less-sodium chicken broth
1 14-oz can quartered artichoke hearts, drained
2 T grated Romano (or Parmesan) cheese (optional)
Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, chopped onion and red bell pepper; saute 5 minutes. Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in artichokes. Cook 1 minute. Sprinkle with cheese. Makes 4 good size servings.
Cooking spray
1 lb skinless, boneless chicken breast, cut into 1/2 strips
2 1/4 C chopped onion
1 C chopped red bell pepper
2 C instant rice (I use brown)
1/4 C lemon juice
1/4 t salt
1/4 t black pepper
1 14-oz can fat-free, less-sodium chicken broth
1 14-oz can quartered artichoke hearts, drained
2 T grated Romano (or Parmesan) cheese (optional)
Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, chopped onion and red bell pepper; saute 5 minutes. Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in artichokes. Cook 1 minute. Sprinkle with cheese. Makes 4 good size servings.
Wednesday, March 30, 2005
Glad to Be Back
I was delighted to return to the cyberhood and see that y'all kept up the chit-chat while I was gone. The recipes look great. Alison, glad to see some posts from you!
When recipes, time, and computer all coincide, I'm going to post my two Easter successes: Gumdrop Cake, one of Darren's grandmother's specialties; and Orange-White Chocolate Cheesecake... yeah, it was pretty good.
Got to rush!
-- SJ
When recipes, time, and computer all coincide, I'm going to post my two Easter successes: Gumdrop Cake, one of Darren's grandmother's specialties; and Orange-White Chocolate Cheesecake... yeah, it was pretty good.
Got to rush!
-- SJ
Friday, March 25, 2005
One a penny, Two a penny
There's still time to mix up a batch of Hot Cross Buns for Sunday morning. These were easy and (we sampled one each last night) very delicious.
1 pkg active dry yeast
4 cups unbleached all-purpose flour
1/3 cup sugar
1/2 tsp. Salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1 cup milk
1/4 cup butter
2 eggs
1/2 cup currants (can't find them around here, so I used raisins. A bit largish, but workable.)
1/4 cup diced citron, optional (I didn't use it. I'm not even sure what it is.)
Combine yeast, 1 cup flour, sugar, salt, cinnamon and nutmeg in a mixing bowl. Heat milk and butter to about 125 degrees (feels quite warm on your wrist), pour over dry ingredients and beat until smooth. Beat in eggs, one at a time. Gradually add remaining flour, beating well. Mix in currants and citron. Turn out on a floured board and knead until smooth and satiny. Place in a greased bowl and butter top lightly. Cover and let rise in a warm place until almost doubled.
Turn dough out on a floured board and knead lightly. Cut off pieces about the size of a golf ball. roll between the palms of your hands. Place on a lightly greased baking sheet, cover and let rise until almost doubled in size. With a razor blade or sharp knife, cut a cross in the surface of each bun. Bake in a preheated 375 degree oven 15 to 20 minutes, or until golden brown. Let cool on a wire rack. Drizzle lemon glaze over tops of buns in a cross design:
1 cup powdered sugar
1 tsp. grated lemon peel
1 1/2 tbs. milk
1 pkg active dry yeast
4 cups unbleached all-purpose flour
1/3 cup sugar
1/2 tsp. Salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1 cup milk
1/4 cup butter
2 eggs
1/2 cup currants (can't find them around here, so I used raisins. A bit largish, but workable.)
1/4 cup diced citron, optional (I didn't use it. I'm not even sure what it is.)
Combine yeast, 1 cup flour, sugar, salt, cinnamon and nutmeg in a mixing bowl. Heat milk and butter to about 125 degrees (feels quite warm on your wrist), pour over dry ingredients and beat until smooth. Beat in eggs, one at a time. Gradually add remaining flour, beating well. Mix in currants and citron. Turn out on a floured board and knead until smooth and satiny. Place in a greased bowl and butter top lightly. Cover and let rise in a warm place until almost doubled.
Turn dough out on a floured board and knead lightly. Cut off pieces about the size of a golf ball. roll between the palms of your hands. Place on a lightly greased baking sheet, cover and let rise until almost doubled in size. With a razor blade or sharp knife, cut a cross in the surface of each bun. Bake in a preheated 375 degree oven 15 to 20 minutes, or until golden brown. Let cool on a wire rack. Drizzle lemon glaze over tops of buns in a cross design:
1 cup powdered sugar
1 tsp. grated lemon peel
1 1/2 tbs. milk
Tuesday, March 22, 2005
Spring ahead with a light salad
It's getting warmer here and I thought a nice light salad might be a good recipe to post. I can't wait to try this one...
Salmon-Asparagus Salad
1 lb. fresh asparagus, diagonally cut into 1-inch pieces
1 1/2 lb. salmon fillets
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper
6 cups mixed salad greens
3 plum tomatoes sliced
1 cub shredded carrots
1/4 cup crumbled goat cheese
14 cup pine nuts, toasted
1/2 cup bottled vinaigrette dressing (or homemade)
Arrange asparagus in a steamer basket over boiling water; cover and steam 4 to 5 minutes or until crisp-tender. Sprinkle salmon with salt and peppers. Grill, covered with grill lid, over high heat 10 to 12 minutes per inch of thickness or until fish flakes with a fork. Flake salmon into chunks and plate over mixed greens. Toss with tomatoes, carrots, goat cheese, pine nuts; drizzle with vinaigrette.
Serves 6
Prep time: 20 min
Cook time: 15 min
* Option: Use pre-grilled or smoked salmon to save prep time.
* Optional Subsitute feta for goat cheese
Salmon-Asparagus Salad
1 lb. fresh asparagus, diagonally cut into 1-inch pieces
1 1/2 lb. salmon fillets
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper
6 cups mixed salad greens
3 plum tomatoes sliced
1 cub shredded carrots
1/4 cup crumbled goat cheese
14 cup pine nuts, toasted
1/2 cup bottled vinaigrette dressing (or homemade)
Arrange asparagus in a steamer basket over boiling water; cover and steam 4 to 5 minutes or until crisp-tender. Sprinkle salmon with salt and peppers. Grill, covered with grill lid, over high heat 10 to 12 minutes per inch of thickness or until fish flakes with a fork. Flake salmon into chunks and plate over mixed greens. Toss with tomatoes, carrots, goat cheese, pine nuts; drizzle with vinaigrette.
Serves 6
Prep time: 20 min
Cook time: 15 min
* Option: Use pre-grilled or smoked salmon to save prep time.
* Optional Subsitute feta for goat cheese
Wednesday, March 16, 2005
Vegetable Cheese Rolls
One of our family friends made this recipe up. Ever since we tried it it has been a family favorite and requested for birthday meals. We even served it for my mom's surprise birthday party this past weekend. (Its her favorite meal)
Rolls:
1T. active dry yeast
1/4c. water
1c. milk, scalded
1/4c. honey
1t salt
2T shortening or oil
2c. wheat flour
1 1/2 c. unbleached white flour (my family grinds their own wheat and uses all wheat flour in this recipe so use whatever combination suits your situation)
1 beaten egg
Soften dry yeast in water. Combine milk, honey, salt and shortening. "Scald" in microwave; cool to lukewarm. Add 1c. wheat flour and 1c. white flour to liquid. Add yeast and egg. Stir in remaining flour or enough to make soft dough. Knead enough to make soft, but not sticky, dough. Cover while preparing filling.
Filling:
Here is where you can be creative and add whatever sounds tasty to you. This is the combination our family likes.
cheese (1/2 mozzarella, 1/2 cheddar), shredded
1 red sweet pepper, chopped
1-8oz. pkg, fresh mushrooms, chopped
1 can chopped black olives
Cut dough in half and roll out in 9x16 (approx) rectangle on floured surface. Sprinkle with 1/2 of cheese and vegetables (kind of like a pizza). Roll tightly, as in a jelly roll and pinch closed. Slice into 2-3" rolls. (Should look like cinnamon rolls). Repeat with second half of dough. Bake at 375 til browned and cheese is bubbling. (approx. 20+ min)
Makes 12
Rolls:
1T. active dry yeast
1/4c. water
1c. milk, scalded
1/4c. honey
1t salt
2T shortening or oil
2c. wheat flour
1 1/2 c. unbleached white flour (my family grinds their own wheat and uses all wheat flour in this recipe so use whatever combination suits your situation)
1 beaten egg
Soften dry yeast in water. Combine milk, honey, salt and shortening. "Scald" in microwave; cool to lukewarm. Add 1c. wheat flour and 1c. white flour to liquid. Add yeast and egg. Stir in remaining flour or enough to make soft dough. Knead enough to make soft, but not sticky, dough. Cover while preparing filling.
Filling:
Here is where you can be creative and add whatever sounds tasty to you. This is the combination our family likes.
cheese (1/2 mozzarella, 1/2 cheddar), shredded
1 red sweet pepper, chopped
1-8oz. pkg, fresh mushrooms, chopped
1 can chopped black olives
Cut dough in half and roll out in 9x16 (approx) rectangle on floured surface. Sprinkle with 1/2 of cheese and vegetables (kind of like a pizza). Roll tightly, as in a jelly roll and pinch closed. Slice into 2-3" rolls. (Should look like cinnamon rolls). Repeat with second half of dough. Bake at 375 til browned and cheese is bubbling. (approx. 20+ min)
Makes 12
Many Bean Soup
Coming from a large family I've tried my share of bean soups! This recipe is a version of bean soup that I actually took with me when I left home. It is easy and a great way to eat lots of beans and veggies.
4c. boiling water or tomato juice
1c. each chopped: onion, celery, carrots, potatoes, cabbage
1/8t. garlic powder
pepper to taste (optional)
4c. any combination cooked beans (soak and boil beans until tender)
1T. ham or veg. soup base/boullion (I found that I needed more to get the flavor I wanted)
Combine water and fresh vegetables and cook on stove top until tender. Add remaining ingredients and heat through.
Serves 6
4c. boiling water or tomato juice
1c. each chopped: onion, celery, carrots, potatoes, cabbage
1/8t. garlic powder
pepper to taste (optional)
4c. any combination cooked beans (soak and boil beans until tender)
1T. ham or veg. soup base/boullion (I found that I needed more to get the flavor I wanted)
Combine water and fresh vegetables and cook on stove top until tender. Add remaining ingredients and heat through.
Serves 6
Cabbage Soup in the Slow Cooker
Don't be frightened off by the title of this recipe -- cabbage can be very tasty and is cheap too! Since tomorrow is St. Patrick's Day I bought myself some cabbage earlier this week to make corned beef and cabbage. Around this time of year cabbage is VERY cheap (17 cents a pound). I had some extra so I decided to try this soup.
Cabbage Soup
Makes 8 servings
Half a head of cabbage, sliced thin
2 ribs of celery, sliced thin
2-3 carrots, sliced thin
1 onion, chopped (or you can substitute onion powder)
2 chicken bouillon cubes or substitute some of the water below with chicken broth
2 garlic cloves, minced
1 qt. tomato juice
1 tsp salt
¼ tsp. pepper
Water (see above note about chicken broth)
1. Combine all ingredients except water in slow cooker. Then add water to within 3 inches of top of slow cooker.
2. Cover. Cook on High 3 ½-4 hours, or until vegetables are tender.
Other variations...
* Instead of chicken broth or bouillon use beef broth or bouillon. Then add beef stew meat, precooked. Or up the slow cooker time if adding raw or browned meat. Cook till meat is done and vegetables are tender. This is very tasty too!
* Also, I only had a half a quart of tomato juice, so I finished up the other half with diced tomatoes and their juice. This adds the tomato texture and flavor without getting to saucy tasting.
* I didn't have any broth on hand so I used bouillon and added a bit of water to it first so they became liquefied before I added them to the veggies.
* I also added some HOT red pepper flakes to add some ZING to the recipe.
This was VERY tasty and is simple and cheap to make. It works both as a vegetarian and as a meat recipe. Of course, if you want a Vegan recipe just subsitute vegetable broth when it asks for chicken. Five Stars on this one.
Cabbage Soup
Makes 8 servings
Half a head of cabbage, sliced thin
2 ribs of celery, sliced thin
2-3 carrots, sliced thin
1 onion, chopped (or you can substitute onion powder)
2 chicken bouillon cubes or substitute some of the water below with chicken broth
2 garlic cloves, minced
1 qt. tomato juice
1 tsp salt
¼ tsp. pepper
Water (see above note about chicken broth)
1. Combine all ingredients except water in slow cooker. Then add water to within 3 inches of top of slow cooker.
2. Cover. Cook on High 3 ½-4 hours, or until vegetables are tender.
Other variations...
* Instead of chicken broth or bouillon use beef broth or bouillon. Then add beef stew meat, precooked. Or up the slow cooker time if adding raw or browned meat. Cook till meat is done and vegetables are tender. This is very tasty too!
* Also, I only had a half a quart of tomato juice, so I finished up the other half with diced tomatoes and their juice. This adds the tomato texture and flavor without getting to saucy tasting.
* I didn't have any broth on hand so I used bouillon and added a bit of water to it first so they became liquefied before I added them to the veggies.
* I also added some HOT red pepper flakes to add some ZING to the recipe.
This was VERY tasty and is simple and cheap to make. It works both as a vegetarian and as a meat recipe. Of course, if you want a Vegan recipe just subsitute vegetable broth when it asks for chicken. Five Stars on this one.
Tuesday, March 08, 2005
Crock Pot Recipes?
Anyone want to give me some good crock pot recipes? Vegetarian or chicken? I just pulled out my old crock pot from college and made beans in it, but I am facing a lack of creativity in the kitchen. Maybe because no one has posted on here in over a month. HELP!
Monday, February 07, 2005
The Best Caramel Corn
I tried this at a Christmas party and just now got the recipe. There was another batch of caramel corn there and this one beat it all hollow.
1 cup hot air popcorn kernels
2 cups butter
4 cups brown sugar
1 cup sugar
2 teaspoons salt
2 teaspoons vanilla
1 teaspoon baking soda
Pop the corn. Mix butter, sugars, and salt. Boil for five minutes. Then stir in vanilla and soda. Drizzle over popcorn. Place in a large roasting pan and bake at 250 degrees for 45 minutes. Stir frequently. Cool before serving.
1 cup hot air popcorn kernels
2 cups butter
4 cups brown sugar
1 cup sugar
2 teaspoons salt
2 teaspoons vanilla
1 teaspoon baking soda
Pop the corn. Mix butter, sugars, and salt. Boil for five minutes. Then stir in vanilla and soda. Drizzle over popcorn. Place in a large roasting pan and bake at 250 degrees for 45 minutes. Stir frequently. Cool before serving.
Thursday, February 03, 2005
Successful Soup and Substitutions
I tried the "Cream of Acorn Squash" recipe that Sarah posted a while back (post entitled "Tale of Two Soups"). Delicious soup. I'm sure that if I'd followed the recipe, it would have been just as good.
I mostly did follow it. Due to an absence of limes and cream, I used lemon juice and evaporated milk/milk instead. I also added salt, garlic, and celery salt. It was quite good, served with biscuits. I'm enormously proud of myself for making and enjoying a squash dish. Thanks for the recipe, Sarah.
Also, I made a coffee cake that called for sour cream, which I didn't have. I used plain yogurt and cream cheese instead. How often will you have plain yogurt and cream cheese instead of sour cream on hand? Well, if it ever happens, now you know what to do.
-- SJ
I mostly did follow it. Due to an absence of limes and cream, I used lemon juice and evaporated milk/milk instead. I also added salt, garlic, and celery salt. It was quite good, served with biscuits. I'm enormously proud of myself for making and enjoying a squash dish. Thanks for the recipe, Sarah.
Also, I made a coffee cake that called for sour cream, which I didn't have. I used plain yogurt and cream cheese instead. How often will you have plain yogurt and cream cheese instead of sour cream on hand? Well, if it ever happens, now you know what to do.
-- SJ
Wednesday, February 02, 2005
Mexican Corn and Bean Soup
While this is not the exact recipe that Sarah is looking for, we had it for dinner last week and it was very good. As with any soup, you could add in any extra vegetables you have on hand and just make more broth. The benefit to this recipe is that it is FAST. Great for coming home from work and having something ready 20 minutes later.
2 t olive oil
1/2 C chopped onion
1 t ground cumin
1 t minced garlic (the bottled kind or fresh)
1/2 t dried oregano
1 C frozen whole-kernel corn
1/2 t black pepper
1 - 14 oz can chicken broth (or vegetable broth)
1 - 15 oz can black beans, drained
1 - 14.5 oz can diced tomatoes and green chiles, undrained
Lime slices (optional)
Cilantro (optional)
Heat the oil in a large saucepan over medium-high heat. Add onion, cumin, garlic and oregano; saute 1 1/2 minutes. Stir in corn, pepper, broth, beans, and tomatoes. Bring to a boil. Reduce heat; simmer 10 minutes. Serve with lime slices and top with cilantro if desired. Serves 2-3.
2 t olive oil
1/2 C chopped onion
1 t ground cumin
1 t minced garlic (the bottled kind or fresh)
1/2 t dried oregano
1 C frozen whole-kernel corn
1/2 t black pepper
1 - 14 oz can chicken broth (or vegetable broth)
1 - 15 oz can black beans, drained
1 - 14.5 oz can diced tomatoes and green chiles, undrained
Lime slices (optional)
Cilantro (optional)
Heat the oil in a large saucepan over medium-high heat. Add onion, cumin, garlic and oregano; saute 1 1/2 minutes. Stir in corn, pepper, broth, beans, and tomatoes. Bring to a boil. Reduce heat; simmer 10 minutes. Serve with lime slices and top with cilantro if desired. Serves 2-3.
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