Fun for kids to put together.
For each train:
Chocolate frosting, architectural icing, or almond bark
1 Ho Ho (or Twinkie)
4 round peppermints or butter scotch candies
2 mini Recess Peanut Butter Cups
Twizzlers pull n peals (optional)
On paper plates or other portable surface, place the twizzlers strands like a train track (optional). Next, place the Ho Ho on the "tracks". Add the peppermints as wheels (two on either side) using icing or chocolate as glue. Cut one of the peanut butter cups in half. (eat the other half or use it for another train). Attach the half, larger side down, at the front of the "train" to create the "grill". Attach the other peanut butter cup to the top, front of the "train", small end down, to create the "smoke stack".
Other ideas:
Make box cars with Twinkies and Ho Hos using the same method but omitting the peanut butter cups.
Sunday, July 6, 2008
Saturday, June 21, 2008
Cilantro Pesto
Another cilantro-intense recipe. Yummy, Yummy! Sorry, we've been watching a lot of Wiggles lately. Another allrecipes. View the original here.
INGREDIENTS
1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
1/4 cup grated Parmesan cheese
1/2 teaspoon cayenne pepper
1/2 cup walnuts or pecans
salt to taste
1/2 cup olive oil
DIRECTIONS
Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
INGREDIENTS
1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
1/4 cup grated Parmesan cheese
1/2 teaspoon cayenne pepper
1/2 cup walnuts or pecans
salt to taste
1/2 cup olive oil
DIRECTIONS
Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.
Cilantro Lime dressing
We got a TON of cilantro and a TON of lettuce in our CSA box this week. Salad seemed like a natural choice at that point and this dressing was delicious! I found it on allrecipes.com
INGREDIENTS
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil
DIRECTIONS
Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.
INGREDIENTS
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil
DIRECTIONS
Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.
Chocolate Cherry Mice
A cute little treat whenever you're in the mood.
For each mouse:
Almond bark (chocolate coating)
1 Chocolate Hershey Kiss
2 chocolate chip morsels
1 drained maraschino cherry with stem
Melt almond bark in microwave on high until melted, stirring every 30 seconds.
Dip cherry in chocolate by stem and coat evenly. Place on aluminum foil or wax paper to cool.
Dip one more time. Before it cools, press Hershey kiss into side of cherry point side out and place chocolate chips as ears, point side toward cherry. Let cool completely.
Eat and enjoy. Store at room temp in air tight container.
For each mouse:
Almond bark (chocolate coating)
1 Chocolate Hershey Kiss
2 chocolate chip morsels
1 drained maraschino cherry with stem
Melt almond bark in microwave on high until melted, stirring every 30 seconds.
Dip cherry in chocolate by stem and coat evenly. Place on aluminum foil or wax paper to cool.
Dip one more time. Before it cools, press Hershey kiss into side of cherry point side out and place chocolate chips as ears, point side toward cherry. Let cool completely.
Eat and enjoy. Store at room temp in air tight container.
Tuesday, June 10, 2008
Fresh Tomato Soup
Here is one of our favorites, and it is so much better then the canned stuff. Best part is that it really doesn't take much effort. We like it best with grilled cheese sandwiches.
6 medium tomatoes, peeled and quartered or 2-14 oz cans tomatoes
3 cups water
1 cup chopped onion
1 cup chopped celery
6 oz can tomato paste
4 Tbs snipped fresh parsley or 2 tsp dried
4 tsp instant chicken bullion granules
4 tsp lemon juice
2 tsp sugar
1. If desired, seed fresh tomatoes. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat, cover, and simmer about 20 minutes. Cool slightly.
2. In a blender, blend half of the mixture until smooth. Repeat with the rest.
Makes about 8 cups
Wednesday, June 4, 2008
Guacamole Potato Salad
I found this recipe on familyfun.com and tried it last night. I really liked it and it was very easy to do. Next time I make it I will probably tone down the citris juice (I subsituted lemon juice for the lime).
3 pounds red potatos
2 Tbs plus 1-1 1/2 tsp salt
1 ripe avocado, peeled
2 tsp grated lime zest
Juice of 2 limes (about 1/2 cup)
2 cloves garlic
1/2 cup chopped cilantro
2 Tbs mayonnaise
2 celery stalks, sliced
Cook potatoes in water seasoned with 2 Tbs salt until fork tender. About 20 mins. Drain and cool.
Meanwhile, puree avocado, lime zest and juice, garlic, cilantro, mayonnaise, and remaining salt in a food processer until smooth. If the dressing is too thick, add a Tbs or so of hot water.
Cut the potatoes into bite-sized chunks leaving the skins on and place then in a large bowl with the celery. Gently stir in the avocado dressing. Serve immediately, or cover and chill.
3 pounds red potatos
2 Tbs plus 1-1 1/2 tsp salt
1 ripe avocado, peeled
2 tsp grated lime zest
Juice of 2 limes (about 1/2 cup)
2 cloves garlic
1/2 cup chopped cilantro
2 Tbs mayonnaise
2 celery stalks, sliced
Cook potatoes in water seasoned with 2 Tbs salt until fork tender. About 20 mins. Drain and cool.
Meanwhile, puree avocado, lime zest and juice, garlic, cilantro, mayonnaise, and remaining salt in a food processer until smooth. If the dressing is too thick, add a Tbs or so of hot water.
Cut the potatoes into bite-sized chunks leaving the skins on and place then in a large bowl with the celery. Gently stir in the avocado dressing. Serve immediately, or cover and chill.
Sushi Rolls
You can add whatever fillings you want to these rolls, but I'll given you some of my favorites and some other suggestions.
Possible Fillings: (use one to four)
* Sliced egg omelets (4 eggs, 2 tsp. sugar, dash salt, vegetable oil)
* Dried Shitake Mushrooms (12 mushrooms, 1 cup chicken broth, 4 tbs sugar, 2 Tbs soy sauce)
* Canned Salmon, drained and flaked
* Ripe avocado cut into thin strips
* Parboiled snow peas cut into thin strips
* Crab meat
* Strips of proiscuto cheese
* Bell pepper strips
* Cooked asparagus tips
* Whole green beans, blanched
Sushi Rice:
4 cups rice (long grain white or Cal rosé)
4 cups water
Vinegar Mixture:
1/2 cup vinegar
5 tbs sugar
1 tsp salt
5-6 sheet nori (seaweed)
Prepare one to four items for filling. (Our favorite combination is the egg, mushroom, salmon, and avocado.)
For Sliced Egg Omelet:
Break eggs into a bowl, and stir. Add seasonings and strain through a sieve. (This makes the texture more smooth and uniform). Heat an oiled frying pan and pour about 1/4 cup egg mixture, spreading to cover the entire bottom of the pan. When egg is almost cooked (it starts to loose its shine) roll up from one end. Remove from pan and cool. Repeat with remaining egg. Slice length wise.
For Shitake Mushrooms:
Rinse and soak in water. Cut off hard tips. Cook in chicken broth and sugar, skimming the scum, for 4-5 minutes. Add soy sauce and simmer over medium heat until liquid is gone (a bit syrupy in the bottom). Cool on a plate or cutting board. Discard stems and cut into thin slices.
For Rice:
Wash the rice before cooking. Add water and let it stand for 1 hour (a good time to prepare the fillings). Make vinegar mixture (put everything into a small bowl and stir) and set aside. Bring water to a boil and cook according to the directions on the rice package. After it's done cooking, leave it to steam for 7-8 minutes.
Transfer rice to a large, deep baking pan. Pour the vinegar mixture over the rice and stir with vertical cutting movements, cooling as much as possible while doing this. Let sit until it reaches skin temperature.
Lay a bamboo mat down and place a sheet of nori, shinny side down, on it. Spread 1/5 to 1/6 of the rice on the nori leaving about 3/4 inch at the far edge. Lay the fillings in long horizontal strips across the rice. Using the bamboo mat, bring the bottom edge of the nori to the top and join together. Using bamboo mat, press to shape, rolling to tighten. Cut into eight equal slices (a sharp knife and water for rinsing are useful). Repeat until done.
Possible Fillings: (use one to four)
* Sliced egg omelets (4 eggs, 2 tsp. sugar, dash salt, vegetable oil)
* Dried Shitake Mushrooms (12 mushrooms, 1 cup chicken broth, 4 tbs sugar, 2 Tbs soy sauce)
* Canned Salmon, drained and flaked
* Ripe avocado cut into thin strips
* Parboiled snow peas cut into thin strips
* Crab meat
* Strips of proiscuto cheese
* Bell pepper strips
* Cooked asparagus tips
* Whole green beans, blanched
Sushi Rice:
4 cups rice (long grain white or Cal rosé)
4 cups water
Vinegar Mixture:
1/2 cup vinegar
5 tbs sugar
1 tsp salt
5-6 sheet nori (seaweed)
Prepare one to four items for filling. (Our favorite combination is the egg, mushroom, salmon, and avocado.)
For Sliced Egg Omelet:
Break eggs into a bowl, and stir. Add seasonings and strain through a sieve. (This makes the texture more smooth and uniform). Heat an oiled frying pan and pour about 1/4 cup egg mixture, spreading to cover the entire bottom of the pan. When egg is almost cooked (it starts to loose its shine) roll up from one end. Remove from pan and cool. Repeat with remaining egg. Slice length wise.
For Shitake Mushrooms:
Rinse and soak in water. Cut off hard tips. Cook in chicken broth and sugar, skimming the scum, for 4-5 minutes. Add soy sauce and simmer over medium heat until liquid is gone (a bit syrupy in the bottom). Cool on a plate or cutting board. Discard stems and cut into thin slices.
For Rice:
Wash the rice before cooking. Add water and let it stand for 1 hour (a good time to prepare the fillings). Make vinegar mixture (put everything into a small bowl and stir) and set aside. Bring water to a boil and cook according to the directions on the rice package. After it's done cooking, leave it to steam for 7-8 minutes.
Transfer rice to a large, deep baking pan. Pour the vinegar mixture over the rice and stir with vertical cutting movements, cooling as much as possible while doing this. Let sit until it reaches skin temperature.
Lay a bamboo mat down and place a sheet of nori, shinny side down, on it. Spread 1/5 to 1/6 of the rice on the nori leaving about 3/4 inch at the far edge. Lay the fillings in long horizontal strips across the rice. Using the bamboo mat, bring the bottom edge of the nori to the top and join together. Using bamboo mat, press to shape, rolling to tighten. Cut into eight equal slices (a sharp knife and water for rinsing are useful). Repeat until done.
Monday, June 2, 2008
Lime Juicer
If you are going to be squeezing limes, especially key limes, you will want one of these. You simple cut the fruit in half, put it in the cup and squeeze. The press inverts the peel and squeezes out all of the juice. It takes little effert and is SO much faster.
Key Lime Pound Cake
Elijah has been begging to make a lime cake ever since I picked up some limes at the store. We looked on Allrecipes.com and found this recipe. The cake turned out SO yummy! It is dense and moist and melts in your mouth. It wasn't until after I raved about it that Josh told me it had a TON of butter and shortening. Thus making this a rare occasion cake, but a very yummy one!
1 cup butter
1 cup shortening
2 cups sugar
5 eggs
3 cups flour
1/2 tsp baking powder
1/2 cup milk
1 1/2 tsp vanilla extract
1/2 cup key lime juice
Preheat oven to 325, grease and flour bundt cake pan.
In a large bowl, beat 1 cup of butter, shortening and sugar until light and fluffy. Beat in the eggs, one at a time, blending each one thoroughly. Combine the flour and baking powder, stir into the batter alternating with the milk, vanilla, and lime juice. Pour into prepared pan and smoothe the top.
Bake until a knife inserted into the crown comes out clean. Original recipe says 90 mins. We cooked ours for a little over 60 mins. I would check it after an hour, depending on your oven.
Poke holes in the warm cake and top with a glaze made with 3 Tbs key lime juice, about 1 1/4 cups powdered sugar and a little water (I just mix it until I get a consistency I like. I would not use more lime juice but adjust sugar and water amounts)
1 cup butter
1 cup shortening
2 cups sugar
5 eggs
3 cups flour
1/2 tsp baking powder
1/2 cup milk
1 1/2 tsp vanilla extract
1/2 cup key lime juice
Preheat oven to 325, grease and flour bundt cake pan.
In a large bowl, beat 1 cup of butter, shortening and sugar until light and fluffy. Beat in the eggs, one at a time, blending each one thoroughly. Combine the flour and baking powder, stir into the batter alternating with the milk, vanilla, and lime juice. Pour into prepared pan and smoothe the top.
Bake until a knife inserted into the crown comes out clean. Original recipe says 90 mins. We cooked ours for a little over 60 mins. I would check it after an hour, depending on your oven.
Poke holes in the warm cake and top with a glaze made with 3 Tbs key lime juice, about 1 1/4 cups powdered sugar and a little water (I just mix it until I get a consistency I like. I would not use more lime juice but adjust sugar and water amounts)
Saturday, May 31, 2008
Meatball Stew
This stew is one of our favorites, and it’s really colorful. If you don’t feel like making the meatballs, you can also use store bought ones. Just heat them up according to the package directions and add to the stew at the end.
Oven 350F Prep 10 min. Bake 20 min. Cook 20 min.
8oz. Lean hamburger
1 slice bread, crumbled
1 egg while
1 Tbs. Dry minced onions
¼ tsp. garlic powder
3 ½ C. water
1 can Garbanzo beans/chick peas, rinsed and drained
1 can Italian style stewed tomatoes
1 4oz. can sliced mushrooms
1 tsp. beef bullion
1 tsp. Italian seasoning
½ cup bowtie or other small pasta
5 oz. frozen spinach, thawed and drained
1. Heat oven to 350F. Mix hamburger, bread, egg white, onions, and garlic powder together in a bowl. Shape into ¾ inch balls, place on a cookie sheet and bake for 20 minutes. Keep warm.
2. Meanwhile, heat water, beans, tomatoes, mushrooms, bullion and Italian seasoning on stove to boiling. Add pasta and cook until tender but still firm. Add spinach and meatballs. Heat through. Makes about six cups (4 main dish servings).
Oven 350F Prep 10 min. Bake 20 min. Cook 20 min.
8oz. Lean hamburger
1 slice bread, crumbled
1 egg while
1 Tbs. Dry minced onions
¼ tsp. garlic powder
3 ½ C. water
1 can Garbanzo beans/chick peas, rinsed and drained
1 can Italian style stewed tomatoes
1 4oz. can sliced mushrooms
1 tsp. beef bullion
1 tsp. Italian seasoning
½ cup bowtie or other small pasta
5 oz. frozen spinach, thawed and drained
1. Heat oven to 350F. Mix hamburger, bread, egg white, onions, and garlic powder together in a bowl. Shape into ¾ inch balls, place on a cookie sheet and bake for 20 minutes. Keep warm.
2. Meanwhile, heat water, beans, tomatoes, mushrooms, bullion and Italian seasoning on stove to boiling. Add pasta and cook until tender but still firm. Add spinach and meatballs. Heat through. Makes about six cups (4 main dish servings).
Thursday, May 29, 2008
Freezing Avacados
Avocados can be frozen for later use when you have more ripe fruit than you can use. Avocados are not satisfactorily frozen whole or sliced; they are best frozen as puree for use in salads, sandwiches, and dips.
Avacados
Ascorbic acid
or lemon juice
Select ripe, softened fruit that yield to gentle pressure. Avoid fruit with dark blemishes on the skin. Wash the fruit, then cut in half, remove the pit and peel. Puree the flesh and add ascorbic acid or lemon juice to prevent discoloration. Add 1/2 teaspoon ascorbic acid or 3 tablespoons lemon juice to each quart of puree or add one tablespoon lemon juice for each 2 pureed avocados. Pack the puree into a rigid container, leaving 1/2 inch of headspace. Seal and label the containers, then put them in the freezer.
I freeze mine in ice cube trays, that way I am not forced to use up more than I need at any given time.
Use the puree within 4 to 5 months
Avacados
Ascorbic acid
or lemon juice
Select ripe, softened fruit that yield to gentle pressure. Avoid fruit with dark blemishes on the skin. Wash the fruit, then cut in half, remove the pit and peel. Puree the flesh and add ascorbic acid or lemon juice to prevent discoloration. Add 1/2 teaspoon ascorbic acid or 3 tablespoons lemon juice to each quart of puree or add one tablespoon lemon juice for each 2 pureed avocados. Pack the puree into a rigid container, leaving 1/2 inch of headspace. Seal and label the containers, then put them in the freezer.
I freeze mine in ice cube trays, that way I am not forced to use up more than I need at any given time.
Use the puree within 4 to 5 months
Wednesday, May 28, 2008
Tahini (Sesame Seed Paste)
Can be used in Hummus, on sandwiches, or whatever. Has a bit of a kick to it.
5 cups Sesame seeds
1 1/2 c. Olive oil
-OR-
2 1/2 c. Sesame seeds
3/4 c. Olive oil
Preheat oven to 350F. Toast sesame seeds 5-10 minutes, shaking seeds frequently with a spatula. Do not brown. Cool 20 min.
Pour into a food processor or blender and add oil. Blend for 2 minutes, until thick but pourable. Add more oil if needed.
Monday, May 26, 2008
Gyoza (Chinese Dumplings)
I've made these a number of times, and they’re always a hit. They're really fun for parties. Just make the meat mixture before hand and have everyone help make the dumplings (the most time consuming part). Cook them up in minutes, and you have yummy, impressive appetizers. For the sauce, you can also just do half and half rice vinegar and soy sauce.
Prep 50 min. Cook 5 min per batch
Sauce:
1/2 C. soy sauce
1-2 Tbs water
2 tsp. sugar
2 Tbs. rice or white vinegar
1 green onion, minced
1 clove garlic, minced
1/2 tsp. sesame oil (optional)
1 tsp. toasted sesame seeds (optional)
Filling:
1 C. minced cabbage
1 tsp. salt
1 lb. lean ground pork or beef
3 Tbs. soy sauce
1 clove garlic, minced
1 tsp. minced gingerroot
2 green onions, minced
1 tsp. cornstarch
1/4 tsp. sesame oil (optional)
1/8 tsp. ground black pepper
1/2 tsp. sugar
1 (10 oz) package gyoza skins (the round ones found by the egg roll skins in the produce section)
Water
4 Tbs. vegetable oil
1/2 C. water
For sauce, in a small bowl, combine all ingredients. Allow to stand at room temperature for at least 30 minutes.
For filling, mix all ingredients in a large bowl.
Place 1 rounded tsp. filling (a bit larger then a marble) in the center of each gyoza skin. Paint the edge with water. Fold the skins over forming a semi-circle. Press tightly to seal and pleat edges if desired. Place on a tray, pressing bottoms to flatten slightly. Cover dumplings loosely with plastic wrap.
In a large non-stick skillet with lid, heat 2 Tbs oil over medium-high heat (medium for high altitude). Fry half of the dumplings until the bottoms are browned. Cover with lid, leaving a crack open. Carefully pour 1/4 cup water in the crack and close lid. Steam 2-3 minutes, shaking pan occasionally. Remove cover and cook until the liquid evaporates. Fry a few seconds longer to crisp the bottoms. Place dumplings on a serving platter. Repeat process to make remaining dumplings.
Serve warm with dipping sauce.
Upside-Down Chocolate Chip Coconut Cake
This cake never comes out as pretty as the picture in the cookbook, but it always tastes pretty good!
3 Tbs. butter
1/2 cup packed brown sugar
4 tsp water
1/2 cup coconut
1/2 cup chopped pecans (or not)
1 cup all-purpose flour
2/3 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup packed brown sugar
2 tsp baking powder
1/2 cup milk
1/4 cup butter, softened
2 eggs
1 tsp. vanilla
3/4 cup mini semisweet chocolate chips
Preheat oven to 350. Melt the 3 tbs butter in a 9x1 1/2 inch round baking pan. Stir in the 1/2 cup brown sugar and the water. Sprinkle coconut and pecans into pan. Set pan aside.
In a med mixing bowl, stir together flour, gran sugar, cocoa powder, 1/4 cup brown sugar, and baking powder. Ad milk, 1/4 cup butter, eggs, and vanilla. Beat on low speed until combined. Beat on med speed for 1 minutes. By hand stir in 1/2 cup of the chocolate chipos. Spread batter into prepared pan.
Bake for 40-45 minutes or until cake feels firm when lightly touched. Cool on a wire rack 5 minutes. Loosen side; invert onto a serving plate. Immediately sprinkle with remaining 1/4 cup chocolate pieces; let stand for 30 minutes before slicing. Serve warm.
3 Tbs. butter
1/2 cup packed brown sugar
4 tsp water
1/2 cup coconut
1/2 cup chopped pecans (or not)
1 cup all-purpose flour
2/3 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 cup packed brown sugar
2 tsp baking powder
1/2 cup milk
1/4 cup butter, softened
2 eggs
1 tsp. vanilla
3/4 cup mini semisweet chocolate chips
Preheat oven to 350. Melt the 3 tbs butter in a 9x1 1/2 inch round baking pan. Stir in the 1/2 cup brown sugar and the water. Sprinkle coconut and pecans into pan. Set pan aside.
In a med mixing bowl, stir together flour, gran sugar, cocoa powder, 1/4 cup brown sugar, and baking powder. Ad milk, 1/4 cup butter, eggs, and vanilla. Beat on low speed until combined. Beat on med speed for 1 minutes. By hand stir in 1/2 cup of the chocolate chipos. Spread batter into prepared pan.
Bake for 40-45 minutes or until cake feels firm when lightly touched. Cool on a wire rack 5 minutes. Loosen side; invert onto a serving plate. Immediately sprinkle with remaining 1/4 cup chocolate pieces; let stand for 30 minutes before slicing. Serve warm.
Cranberry-Orange Cheesecake
2 pkgs. (8 oz. each) cream cheese, softened
½ c. sugar
½ t. grated orange peel
½ t. vanilla
2 eggs
¾ c. chopped cranberries, divided
1 read-to-use graham cracker crumb crust (6 oz. or 9-in)
Mix cream cheese, sugar, peel and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in ½ c. of the cranberries.
Pour into crust. Sprinkle with remaining ¼ c. cranberries.
Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with additional cranberries, mint leaves and orange peel.
½ c. sugar
½ t. grated orange peel
½ t. vanilla
2 eggs
¾ c. chopped cranberries, divided
1 read-to-use graham cracker crumb crust (6 oz. or 9-in)
Mix cream cheese, sugar, peel and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in ½ c. of the cranberries.
Pour into crust. Sprinkle with remaining ¼ c. cranberries.
Bake at 350 for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with additional cranberries, mint leaves and orange peel.
Baklava
Warning: Jon is the one that makes this recipe for us, so I'll copy it down, but I don't have details on how to make it work! You'll have to call him up if you need more help.
2 lbs. phyllo dough
6 cups walnuts, chopped
2 cups rendered butter (see recipe below)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup confectioner's suggar
2 cups Attar (recipe below)
Mix nuts, sugar, spices, and 1 Tbs. butter.
Grease 12x17 baking sheet with butter. Place two layers of baklava phyllo on the baking sheet, brushing lightly with butter. Continue this process until 1/2 lb. of dough has been layered. Spread the nut mixture evenly over the dough. Lay the rest of the dough, following the same procedure. Do not grease the last layer. With a sharp knife cut into diamond shapes. Heat the rest of the butter (about 1 cup) and poru on the tray.
Preheat oven to 400. Place the tray in oven, then reduce to 275. Bake from 1 1/2 to 2 hours. Cool for 10 min. Pour cold syrup (attar) evenly over the surface.
Rendered Butter
(another warning: this makes way more than you will need for one batch of baklava, I know Jon shrinks the recipe down accordingly)
5 lbs. Sweet butter
1/2 cup flour
Melt butter in a saucepan. Add the flour. Cook on low heat until foam disappears from the top. When clear, remove from heat and cool. Pour the pure butter into jars. Be careful not to pour the salty residue.
Note: Rendered butter is used in Arabic pastries. Stored in jars it will keep for many months without being refrigerated.
Attar
2 cups sugar
1 cup water
1 Tbs. Lemon juice
Mix sugar and water and bring to boil. Add lemon juice and boil for 7 more minutes. Cool. Makes 2 cups Attar.
2 lbs. phyllo dough
6 cups walnuts, chopped
2 cups rendered butter (see recipe below)
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup confectioner's suggar
2 cups Attar (recipe below)
Mix nuts, sugar, spices, and 1 Tbs. butter.
Grease 12x17 baking sheet with butter. Place two layers of baklava phyllo on the baking sheet, brushing lightly with butter. Continue this process until 1/2 lb. of dough has been layered. Spread the nut mixture evenly over the dough. Lay the rest of the dough, following the same procedure. Do not grease the last layer. With a sharp knife cut into diamond shapes. Heat the rest of the butter (about 1 cup) and poru on the tray.
Preheat oven to 400. Place the tray in oven, then reduce to 275. Bake from 1 1/2 to 2 hours. Cool for 10 min. Pour cold syrup (attar) evenly over the surface.
Rendered Butter
(another warning: this makes way more than you will need for one batch of baklava, I know Jon shrinks the recipe down accordingly)
5 lbs. Sweet butter
1/2 cup flour
Melt butter in a saucepan. Add the flour. Cook on low heat until foam disappears from the top. When clear, remove from heat and cool. Pour the pure butter into jars. Be careful not to pour the salty residue.
Note: Rendered butter is used in Arabic pastries. Stored in jars it will keep for many months without being refrigerated.
Attar
2 cups sugar
1 cup water
1 Tbs. Lemon juice
Mix sugar and water and bring to boil. Add lemon juice and boil for 7 more minutes. Cool. Makes 2 cups Attar.
Lemon Coconut Squares
This has become one of my favorites. These lemon bars come out less lemony, and the coconut adds a nice sweet crunch on top.
1 1/3 c. crushed Nilla wafers
1 c. sugar, divided
1/4 c. butter
1 teaspoon grated lemon
2 eggs
1/4 c. lemon juice
2 Tbs. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. coconut
Preheat oven to 350. Mix wafer crumbs, 1/4 c. sugar, butter and lemon (I sometimes switch this out for a dash of almond extract). Press into 8-inch square baking pan. Bake 8 min.
Beat eggs, remaining sugar, until thickened and well blended. Add lemon juice, flour, baking powder, salf. Mix well. Pour over crust, sprinkle with coconut.
Bake 25-30 minutes or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours.
1 1/3 c. crushed Nilla wafers
1 c. sugar, divided
1/4 c. butter
1 teaspoon grated lemon
2 eggs
1/4 c. lemon juice
2 Tbs. flour
1/2 tsp. baking powder
1/4 tsp. salt
1/3 c. coconut
Preheat oven to 350. Mix wafer crumbs, 1/4 c. sugar, butter and lemon (I sometimes switch this out for a dash of almond extract). Press into 8-inch square baking pan. Bake 8 min.
Beat eggs, remaining sugar, until thickened and well blended. Add lemon juice, flour, baking powder, salf. Mix well. Pour over crust, sprinkle with coconut.
Bake 25-30 minutes or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours.
Sunday, May 25, 2008
Hummus without Tahini
This is a Middle Eastern dip that can be served with crackers, pita bread, beagle chips, fresh vegetables, or whatever else you like. This hummus is more mild then most. My kids don't like the strong taste of tahini (sesame paste), but they love this version. You can also try using other varieties of beans such as great northern or black beans.
1 can Garbanzo beans/chick peas, rinsed and drained (or 1 1/2 cups soft cooked beans)
1/4 C. Olive oil
1 Tbs. Lemon juice
1 tsp. Cumin (ground)
Blend all ingredients together until smooth and creamy. If needed, thin with 1 Tbs. water or olive oil until desired consistency is reached.
Saturday, May 24, 2008
Black Bean Burgers
This is one of our favorite finds in our vegetarian cookbook! They're not exactly hamburgers, but they make a pretty decent hamburger-like sandwich. (I usually buy dry beans and cook them myself, and then add spices.)
1 can black beans with cumin and chili spices, undrained
1 can chopped green chilies, undrained
1 cup plain dry bread crumbs
1 egg, beaten
1/4 cup yellow cornmeal
2 tablespoons vegetable oil
1. Place beans in food processor or blender. Cover and process until slightly mashed; remove from food processor. Mix beans, chilies, bread crumbs and egg. Shape mixture into 5 patties, each about 1/2 inch thick. Coat each patty with cornmeal.
2. Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 15 minutes, turning once, until crisp and thorougly cooked on both sides.
3. Serve on hamburger buns with toppings of your choice!
1 can black beans with cumin and chili spices, undrained
1 can chopped green chilies, undrained
1 cup plain dry bread crumbs
1 egg, beaten
1/4 cup yellow cornmeal
2 tablespoons vegetable oil
1. Place beans in food processor or blender. Cover and process until slightly mashed; remove from food processor. Mix beans, chilies, bread crumbs and egg. Shape mixture into 5 patties, each about 1/2 inch thick. Coat each patty with cornmeal.
2. Heat oil in 10-inch skillet over medium heat. Cook patties in oil 10 to 15 minutes, turning once, until crisp and thorougly cooked on both sides.
3. Serve on hamburger buns with toppings of your choice!
Wednesday, May 21, 2008
Cran-Crazy Cookies
This recipe is from Better Homes and Gardens. They are so yummy! I feel less guilty eating these cookies knowing they have whole wheat flour in them.
Ingredients:
¾ cup butter, softened
1 ½ cups packed brown sugar
2 teaspoons finely shredded lemon or orange peel
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
2 teaspoon vanilla
2 ½ cup whole wheat flour
1 ½ cups chopped toasted pecans*
1 ½ cups dried cranberries (Craisins)
Directions:
1. Preheat oven to 350º. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, lemon peel, baking soda, baking powder, and salt. Beat until combined, scraping sid of bowl occasionally. Beat in eggs and vanilla. Mix in flour. Stir in pecans and cranberries.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 12-15 minutes or until edges are lightly brown. Cool on cookie sheet on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely.
*To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350º oven for 5 to 10 minutes our until nuts are slightly golden brown. Stirring once or twice. Cool completely. Chop nuts and set aside.
Ingredients:
¾ cup butter, softened
1 ½ cups packed brown sugar
2 teaspoons finely shredded lemon or orange peel
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2 eggs
2 teaspoon vanilla
2 ½ cup whole wheat flour
1 ½ cups chopped toasted pecans*
1 ½ cups dried cranberries (Craisins)
Directions:
1. Preheat oven to 350º. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, lemon peel, baking soda, baking powder, and salt. Beat until combined, scraping sid of bowl occasionally. Beat in eggs and vanilla. Mix in flour. Stir in pecans and cranberries.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 12-15 minutes or until edges are lightly brown. Cool on cookie sheet on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely.
*To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350º oven for 5 to 10 minutes our until nuts are slightly golden brown. Stirring once or twice. Cool completely. Chop nuts and set aside.
Tuesday, May 20, 2008
Recipe Requests
I have a few recipe requests. I would love it if you would post them here.
Ruth:
- wild rice soup (submitted below-Thanks!)
- bread recipe (submitted below)
- mushroom, tomato, chicken, spinach dinner
Cami:
- baklava
- black bean burgers
- cranberry orange cheesecake
- favorite vegitarian
Anyone else that has requests either comment here or create another post.
Basic Bread
This bread seems to be fool-proof, turning out nice loaves that are hard to resist right out of the oven and slice well for sandwiches. It makes the most amazing french toast!
Basic Bread
6 cups HOT water
2/3 cup oil (olive oil or canola)
2/3 cup honey (sugar is fine)
1 to 2 tablespoons Vital Wheat Gluten (Found near flour in grocery store. Wheats have different protein content and this ingred helps your bread to rise uniformly)
1/2 cup powdered milk (optional)
6 cups whole wheat flour
2 T. yeast
2 T. salt
10 cups flour (Whole wheat, or mix with white flour to your family's taste)
butter
Mix hot water, oil, honey, Vital Wheat Gluten, powdered milk, and first 6 cups of flour. At this point the batter should be lukewarm so it doen't kill the yeast. Add yeast.
Gently mix to blend and then let it sit to sponge about 10 min. Add salt.
While stirring gradually add additional flour until the dough begins to "clean" the bowl. If the sough is sticking to the sides of the bowl, continue to add flour. Your can test for enough flour by gently touching dough with your finger. If cough sticks to your finger, add flour and keep kneading. When dought barely does not stick to finger, stop adding flour.
Knead on low speed for 8 min. Turn dough onto oiled surface (do not use flour). Turn dough a couple of times to coat with oil. Cut dough into quarters. Shape each quarter into a loaf and place in a sprayed bread pan. Cover and let dough rise 1 hour to 1 1/2 hours. A great place for bread to rise is under the lights on your range.
Preheat oven to 350 degrees and bake loaves for 26 to 28 min. Remove from oven and brush tops with butter. Let loaves sit 5 to 10 min. before removing from pans. Cool on a wire rack.
(Recipe from "The Essential Food Storage Cookbook")
Basic Bread
6 cups HOT water
2/3 cup oil (olive oil or canola)
2/3 cup honey (sugar is fine)
1 to 2 tablespoons Vital Wheat Gluten (Found near flour in grocery store. Wheats have different protein content and this ingred helps your bread to rise uniformly)
1/2 cup powdered milk (optional)
6 cups whole wheat flour
2 T. yeast
2 T. salt
10 cups flour (Whole wheat, or mix with white flour to your family's taste)
butter
Mix hot water, oil, honey, Vital Wheat Gluten, powdered milk, and first 6 cups of flour. At this point the batter should be lukewarm so it doen't kill the yeast. Add yeast.
Gently mix to blend and then let it sit to sponge about 10 min. Add salt.
While stirring gradually add additional flour until the dough begins to "clean" the bowl. If the sough is sticking to the sides of the bowl, continue to add flour. Your can test for enough flour by gently touching dough with your finger. If cough sticks to your finger, add flour and keep kneading. When dought barely does not stick to finger, stop adding flour.
Knead on low speed for 8 min. Turn dough onto oiled surface (do not use flour). Turn dough a couple of times to coat with oil. Cut dough into quarters. Shape each quarter into a loaf and place in a sprayed bread pan. Cover and let dough rise 1 hour to 1 1/2 hours. A great place for bread to rise is under the lights on your range.
Preheat oven to 350 degrees and bake loaves for 26 to 28 min. Remove from oven and brush tops with butter. Let loaves sit 5 to 10 min. before removing from pans. Cool on a wire rack.
(Recipe from "The Essential Food Storage Cookbook")
Wild Rice Soup
Here are two recipes for Wild Rice Soup. The first one is fast and easy to prepare. The second one takes a little more preparation
Wild Rice Soup #1
6 oz box long grain wild rice mix
2 T. butter
1 small chopped onion
1/2 lb sliced fresh mushrooms
3 cups milk
2 cans potato soup
1 lb. Velveeta soup
optional: cooked crumbled bacon, or chopped ham, or cooked crumbled sausage (I use low fat)
Prepare rice as pkg directs. In soup pot, saute onion and mushrooms. Add milk and potato soup. Heat to med. stirring. When mixture is hot, add cheese in chunks. When creamy, add cooked rice and meat or garnish with crumbled bacon.
Wild Rice Soup # 2
1/2 cup raw wild rice, rinsed and soaked according to directions
2 cups water
1/4 cup butter
1 onion chopped
3 carrots chopped
1/2 cup celery
chopped ham or sausage or bacon
1/2 lb. sliced fresh mushrooms
1/2 cup flour
3 cans chicken broth
1 t. snipped chives
1 cup half and half (I use fat free)
Bring rice and water to boil in a med saucepan. Boil 45 min. Set aside. Melt butter in large pot. Add onion, carrots, celery, cooked meat, and mushrooms. Saute until vegies are tender. Add flour and stir until liquid has evaporated. Slowly add chicken broth, whisking to blend thoroughly. Add wild rice and chives. Slowly add half and half. Heat through carefully and serve
Wild Rice Soup #1
6 oz box long grain wild rice mix
2 T. butter
1 small chopped onion
1/2 lb sliced fresh mushrooms
3 cups milk
2 cans potato soup
1 lb. Velveeta soup
optional: cooked crumbled bacon, or chopped ham, or cooked crumbled sausage (I use low fat)
Prepare rice as pkg directs. In soup pot, saute onion and mushrooms. Add milk and potato soup. Heat to med. stirring. When mixture is hot, add cheese in chunks. When creamy, add cooked rice and meat or garnish with crumbled bacon.
Wild Rice Soup # 2
1/2 cup raw wild rice, rinsed and soaked according to directions
2 cups water
1/4 cup butter
1 onion chopped
3 carrots chopped
1/2 cup celery
chopped ham or sausage or bacon
1/2 lb. sliced fresh mushrooms
1/2 cup flour
3 cans chicken broth
1 t. snipped chives
1 cup half and half (I use fat free)
Bring rice and water to boil in a med saucepan. Boil 45 min. Set aside. Melt butter in large pot. Add onion, carrots, celery, cooked meat, and mushrooms. Saute until vegies are tender. Add flour and stir until liquid has evaporated. Slowly add chicken broth, whisking to blend thoroughly. Add wild rice and chives. Slowly add half and half. Heat through carefully and serve
Saturday, May 17, 2008
Food Storage Frosties (Also known as Magic Chocolate Milkshakes)
I know you all having been really pondering about how to turn your food storage items into frozen desserts (what, you haven't? That's what I spend all MY time trying to figure out!), so I knew you would be overjoyed when I came across this recipe on www.mormonmommywars.com. *drumroll* Here it is, the best frozen dessert you can make out of your food storage :)
Food Storage-Magic Milk Shakes
By Tracy M from Mormon Mommy Wars
Ok, here it is. If you follow these directions, I kid you not, you will end up with a chocolate milkshake so much like a Wendy’s frosty you will be amazed. I beleive the original credit for the recipe goes to the Prairie Homemaker website, but I’m not 100% on that one.
1 1/2 - 2 cups ICE water- really, really cold.
1 1/2 cups non-fat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
2-3 cups ice cubes
2 Tbsp vegetable oil (yes, really- it’s an emulsifier)
Place ALL the ingredients in the blender, including the oil. Use less water for a thicker milkshake or more for a shake that’s easier on your blender motor. With lid on, process for two minutes. Makes about 4 shakes.
Food Storage-Magic Milk Shakes
By Tracy M from Mormon Mommy Wars
Ok, here it is. If you follow these directions, I kid you not, you will end up with a chocolate milkshake so much like a Wendy’s frosty you will be amazed. I beleive the original credit for the recipe goes to the Prairie Homemaker website, but I’m not 100% on that one.
1 1/2 - 2 cups ICE water- really, really cold.
1 1/2 cups non-fat dry milk powder
2/3 cup sugar
1/4 cup unsweetened cocoa
2-3 cups ice cubes
2 Tbsp vegetable oil (yes, really- it’s an emulsifier)
Place ALL the ingredients in the blender, including the oil. Use less water for a thicker milkshake or more for a shake that’s easier on your blender motor. With lid on, process for two minutes. Makes about 4 shakes.
Sunday, May 11, 2008
Spicy Coconut Shrimp with Mango Basil Salsa
I love fresh basil in dishes and this one is full of it! The salsa is a must, bringing in a sweetness that is very good with the spicy shrimp. Overall, it's a fairly simple dish that cooks up fast but it takes a lot of prep work.
Salsa:
1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned 1 lime, juiced
Kosher salt and freshly ground black pepper
Shrimp:
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Cooked rice
For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refrigerated.
Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
Add remaining marinade to hot skillet and cook until thickened. Pour over shrimp.
Serve salsa and shrimp together with warm rice.
When I'm feeling ambitious I make coconut lime rice. You just replace about half of the water with coconut milk (I usually end up adding a little more water too). Cook the rice as normal until tender. Then stir in fresh lime zest and serve.
Salsa:
1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned 1 lime, juiced
Kosher salt and freshly ground black pepper
Shrimp:
2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2--inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp
Cooked rice
For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.
For the shrimp: In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt and pepper. Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refrigerated.
Heat a nonstick skillet over high heat. Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.
Cook the shrimp until well browned on each side, turning once, about 3 to 4 minutes total. Transfer cooked shrimp to a serving plate.
Add remaining marinade to hot skillet and cook until thickened. Pour over shrimp.
Serve salsa and shrimp together with warm rice.
When I'm feeling ambitious I make coconut lime rice. You just replace about half of the water with coconut milk (I usually end up adding a little more water too). Cook the rice as normal until tender. Then stir in fresh lime zest and serve.
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