In a small bowl combine: 2/3 c sour cream, 6 T lime juice, chili powder, cumin, salt and pepper and 4T chopped cilantro.
Thursday, July 29, 2010
1 to taste nonstick cooking spray
1 to taste salt
Preheat oven to 375 degrees F.
Using the slicing blade of your food processor, a mandoline or a sharp knife, slice beets thinly. You want them to be the size of a potato chip.
Spread evenly on a cookie sheet, spray with nonstick spray and season with salt.
Roast 45 minutes to 1 hour, turning halfway through, until crisp. Check often to make sure they don't burn. you may need to roast for a shorter or longer period of time depending on your oven and how crisp you want them - so keep an eye on them. :).
2 cups granulated sugar
1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
16 tablespoons butter (2 sticks), cut into 1/2-inch pieces and chilled
1 tablespoon vanilla extract
Process sugar, flours (or flour and cornstarch if making the substitution for the cake flour), milk powder, baking powder, and salt in a food processor for 15 seconds to combine. Add butter and vanilla and pulse until the mixture resembles coarse meal (you want this much finer than, say, a pie crust). Freeze the dry mixture in a zipper-lock bag for up to 2 months or use immediately.
To make the cake, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Grease and flour your pan of choice (see the note above the recipe).
With an electric mixer, beat the prepared cake mix, 1 1/4 cups warm water and 2 large room-temperature eggs until the mixture is smooth, about 2 minutes. Scrape the batter into the prepared 2 quart pyrex mixing bowl or glass measuring cup. Bake at 350 degrees for 1 hour.
For the vanilla frosting:
Whip together-2 1/2 sticks of softened butter, 3 T milk, 2 1/2 tsp. vanilla extract, 1/4 tsp. salt and 3 C confectioners sugar.
1/4 cup butter 1 (16 ounce) package miniature marshmallows 4 tablespoons water 1 teaspoon vanilla extract 2 pounds confectioners' sugar, divided
Place the butter in a shallow bowl, and set aside.
Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.
For the Rub:
Kosher salt and freshly ground pepper
3/4 cup garlic powder
1/2 cup dried oregano
1/2 cup celery seeds, toasted
1 cup smoked paprika
1/2 cup chili powder
3/4 cup ancho chile powder
For the Ribs:
3/4 cup distilled white vinegar
Juice of 2 lemons
4 slabs baby back pork ribs (about 2 pounds each)
Soak apple wood smoking chips in water, about 15 minutes. Set up a grill for indirect cooking over medium heat (leave one side with no heat source). Drain the wood chips. If using a gas grill, put the chips in a smoker box and place over the heat source; if using a charcoal grill, place the wet chips directly on top of the coals.
Make the rub: Combine 1/4 cup salt, 2 tablespoons pepper, the garlic powder, oregano, celery seeds, paprika, chili powder and ancho chile powder in a bowl. Set aside about one-third of the mixture for sprinkling on the ribs when finished.
Make the ribs: Combine the vinegar, lemon juice and 1/4 cup water in a spritzer bottle. This will be used for basting, which will keep the ribs moist and tender and help the rub stick.
Rub the ribs all over with the remaining dry rub, then put them on the cooler side of the grill (not over direct heat; you want the ribs to cook low and slow). Cover and cook 2 hours and 30 minutes, spraying the ribs with the vinegar mixture two or three times throughout the cooking. When the ribs are just about done, give them a final spray and sprinkle liberally with the reserved dry rub so the finished ribs are coated with all that delicious flavor.
I baked my ribs at 300 degrees for 3 hours and broiled on each side for 15 minutes.
whole wheat flour
semisweet chocolate chips
Combine flours, cocoa, baking soda, and salt in a large bowl. Stir in zucchini.
In a separate bowl, combine egg, sugars, yogurt, oil, and vanilla with a fork. Stir in to zucchini mixture.
Sprinkle chocolate chips on top and bake in a 9x13 pan in a preheated 350F oven until a toothpick comes out clean (35-40 minutes).
Sunday, July 25, 2010
2 C coconut milk
1 tsp. almond extract
2 C flour
1 C grated coconut
2 T brown sugar
4 tsp. baking powder
1 tsp. salt
2 bananas, sliced and quartered
In a mixing bowl mix wet ingredients. Add dry ingredients and stir just to combine. Fold in the bananas. Cook in a preheated waffle iron. Serve with maple syrup.
1 cup all-purpose flour
1 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup peanut butter
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of the prepared pan. In a medium bowl, stir together the sweetened condensed milk and peanut butter. Spread evenly over the oatmeal layer. Sprinkle the chocolate chips over the peanut butter layer, then crumble the reserved crust over the top.
Bake for 30 to 35 minutes in the preheated oven, until golden brown. Cool completely before cutting into bars.
Saturday, July 24, 2010
For the gyro meat:
--1/2 pound ground lamb
--1/2 pound ground turkey
--2 t oregano
--1 t paprika
--1/2 chopped onion
--3 cloves minced garlic
--juice from 1 lemon
For the Tzatziki sauce:
--1 small cucumber, peeled, seeded, and chopped
--1 cup plain non fat yogurt
--1 T olive oil
--3 cloves minced garlic
--2 T chopped fresh mint
--juice from 1 lemon
--pita bread (but we used corn tortillas)
Chop up the onion, and 3 cloves of garlic, and put them in the bottom of your crockpot. In a small mixing bowl, combine the two kinds of ground meat with the paprika and oregano.
Make a meatloaf with your hands. Put the meatloaf log on top of the chopped onion and garlic in your crockpot. Squeeze the juice of one lemon over the top of the meat.
Cover and cook on LOW for 3-4 hours, or on HIGH for about 2.
While you are waiting for the meat to cook, make the Tzatziki sauce and put it in the fridge.
Remove the meat from the crockpot and slice it thinly on a cutting board.
Serve it with pitas and the Tzatziki sauce and whatever toppings you have chosen.
Coat in sifted coconut flour.
Dip in a mixture of beaten eggs with a splash of heavy cream.
Coat in grated Parmesan cheese. (Herbs in the mixture would be nice! But don’t add salt. The cheese is plenty salty.)
Broil 7 minutes on each side.
Tuesday, July 20, 2010
2 lb. boneless, skinless chicken
2 tsps sea salt
1 tsp paprika
1 tsp onion powder
1/2 T fresh thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 1/2 C chicken broth
4 whole garlic cloves (optional)
1 yellow onion, quartered (optional)
In a bowl combine all of the spices, salt and pepper. Place the chicken into the crockpot. Rub with the seasoning mixture. Place the onions and garlic on top. Pour the broth on top and cook on low for 8 hours.
Place on top of a salad or use for sandwiches.
Sunday, July 11, 2010
1 1/2 C garlic scapes, finely chopped
1/2 cup finely grated Parmesan (to taste and texture)
1/2 C pecans
About 1/2 cup olive oil
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.
1 pound spaghetti
3 tablespoons butter, cut into small pieces
5 tablespoons extra virgin olive oil (EVOO), divided
2 teaspoons coarse black pepper
1 cup grated Pecorino Romano cheese (3 rounded handfuls)
1 box frozen spinach (10 ounces), chopped ( thawed and drained)
3-4 garlic cloves, chopped
1 can cannellini beans (14 ounces), rinsed and drained
Bring a large pot of water to a boil for the pasta and salt it. Add the pasta and cook to al dente. You'll need to use a ladle of the cooking water 1/2C-1 C for the sauce right before you drain the pasta.
Place a large skillet over low heat with the butter, 1 tablespoon EVOO, and pepper. Add the garlic and brown. Add the spinach and beans, saute a few minutes.
When the pasta is ready, take a ladle of the starchy cooking water and add it to the butter-pepper mixture. Drain the pasta and toss it in the pan with the sauce. Turn off the heat. Add the cheese in small handfuls, then toss the pasta with tongs until all the cheese is incorporated into the creamy sauce. Add another ladle of cooking water if needed, then season the pasta with salt, to taste, and drizzle with 2 tablespoons EVOO.
Serve with bread and cheese to garnish with.
5chicken breast halves, pounded thin
5 slices prosciutto
5 slices of Dubliner swiss cheese
1 T butter
3 T flour
1/2 cup low-fat milk
1 1/2 cup chicken broth
salt and pepper to taste
First make the white sauce. In a pan melt the butter, add the flour and stir to coat in butter. Add milk and broth. Whisk until thickened. Turn off the heat and set aside.
Pound chicken breasts flat
and layer with a piece of folded prosciutto and 1 piece of folded swiss cheese. Roll and secure with 2 toothpicks.
In the bottom of the crockpot place 2 T butter, turn to high and allow to melt. Place the chicken rolls on the bottom and top with the white sauce.
Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has begun to brown on top.
1 cup milk 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 1/2 cups brown sugar 2/3 cup vegetable oil 1 egg 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cups chopped rhubarb 1/2 cup chopped walnuts 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1 tablespoon butter, melted
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.
Tuesday, July 6, 2010
1/2 cup vanilla yogurt 2 tablespoons butter, melted 2 tablespoons vegetable oil 1 egg 1 1/3 cups all-purpose flour 3/4 cup brown sugar 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup diced rhubarb 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup crushed sliced almonds 2 teaspoons melted butter
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.
Serves 4 to 6. Published November 1, 2009. From Cook's Illustrated.
2 1/2 pounds Yukon Gold potatoes , rinsed and cut into 1/2-inch-thick slices
5 tablespoons olive oil
Ground black pepper
1. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 450 degrees. Place potatoes and 1 tablespoon salt in Dutch oven; add cold water to cover by 1 inch. Bring to boil over high heat; reduce heat and gently simmer until exteriors of potatoes have softened but centers offer resistance when pierced with paring knife, about 5 minutes. Drain potatoes well and transfer to large bowl. Drizzle with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt; using rubber spatula, toss to combine. Drizzle with another 2 tablespoons oil and 1/2 teaspoon salt; continue to toss until exteriors of potato slices are coated with starchy paste, 1 to 2 minutes.
2. Working quickly, remove baking sheet from oven and drizzle remaining tablespoon oil over surface. Carefully transfer potatoes to baking sheet and spread into even layer (skin-side up if end piece). Bake until bottoms of potatoes are golden brown and crisp, 15 to 25 minutes, rotating baking sheet after 10 minutes.
3. Remove baking sheet from oven and, using metal spatula and tongs, loosen potatoes from pan, carefully flipping each slice. Continue to roast until second side is golden and crisp, 10 to 20 minutes longer, rotating pan as needed to ensure potatoes brown evenly. Season with salt and pepper to taste and serve immediately.
2 filet mingnons
4 delmonico steaks
salt,pepper and olive oil
Remove steaks from the refrigerator 20 minutes before you are ready to prepare them. Rub each steak liberally with olive oil and sprinkle each side with salt and pepper. Heat the grill to high. When the grill has reached temperature grill each side for 4 minutes flip and grill the other side.
Monday, July 5, 2010
Tex-Mex Grilled Chicken Caesar
2 T chili powder
1 teas. Ground cumin
½ cup EVOO
1 ½ lbs. boneless, skinless chicken breast
5 garlic cloves, 1 clove cracked from skin, 4 cloves finely chopped
3 cups cubed sourdough bread (half around loaf)
1 cup grated Parmigiano-Reggiano
3 anchovy fillets, drained, finely chopped
½ teas. Crushed red pepper flakes
1 ripe avocado
Zest and juice of 2 limes
1 T Dijon mustard
2 teas. Worcestershire sauce
2 T chopped fresh cilantro
Coarse black pepper
2 large romaine lettuce hearts, coarsely chopped
Preheat the oven to 375 degrees, and preheat a grill pan or outdoor grill on high.
In a shallow dish, combine 1 T chili powder, the cumin, 2 t of the EVOO and some salt. Add the chicken cutlets and coat in the seasoning. Transfer the cutlets to the grill and cook for 3 to 4 minutes on each side. Remove from the grill and slice into very thin strips.
While the chicken is grilling, rub the inside of a salad bowl with the cracked clove of garlic. Set aside. Then place the cubed bread in a clean bowl with the garlic clove and drizzle about 3 T of EVOO and the remaining T of chili powder over the cubed bread. Toss with about ½ cup of the grated cheese and toss to coat thoroughly. Spread the croutons evenly on a rimmed baking sheet and bake until crisp and golden, 10 to 15 minutes.
To make the dressing, place the remaining ¼ cup of EVOO in a small pan with the anchovies, red pepper flakes, and the finely chopped garlic. Stir together over very low heat until the anchovies melt. Remove from the heat and cool.
To prepare the avocado, cut all around the circumference of the ripe avocado, lengthwise and down to the pit. Twist and separate the halved fruit. Remove the pit with a spoon, then scoop the flesh out in one piece from both halves and cut into bite-size pieces.
In the bottom of the reserved salad bowl, combine the lime zest and juice, mustard, Worcestershire, cilantro, salt, and pepper. Whisk in the cooled EVOO with the anchovies and garlic. Add the romaine to the bowl, followed by the croutons, avocado, and the remaining ½ cup grated cheese. Toss the salad to coat, adjust the salt and pepper. Top with sliced chicken.
The night before serving these waffles, place 1/2 C raisins into a glass measuring cup with 1 1/2 C half and half.
2 1/2 C all-purpose flour
1/2 C chopped pecans
4 teaspoons baking powder
2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground ginger
1/2 C sugar
1 1/2 C half and half
2 tablespoon canola oil
3 teaspoons vanilla extract
3 large eggs, lightly beaten
4 cups finely grated carrot
1/2 C raisins
Combine dry ingredients and whisk in the wet ingredients just until moistened. Cook on a preheated waffle iron. Serve with maple syrup.
In a crockpot place:
3 tablespoons butter or margarine
4 cups miniature marshmallows
6 cups Rice Krispies®
1/2 C peanut butter
Turn the crockpot on high for 1 hour. Remove and place with a spatula into a greased 9"X13" pan. In a pan melt 1 package of semisweet chocolate chips. Spread on the top of the Rice Crispy treats. Top with 1/2 C chopped peanuts. Set aside to cool.
5 lb. ground turkey
Coarse salt and black pepper
1 tsp.crushed red pepper flakes
8 tablespoons extra virgin olive oil (EVOO)
4 russet potatoes, peeled and cubed into 1-inch squares
1 package babyportobello mushrooms, sliced
8 ribs celery hearts, chopped
2 medium onions, peeled and quartered lengthwise, then thinly sliced
8 cloves garlic, chopped
1 cup dry Italian red wine
2 cans diced tomatoes (15 ounces)
2 cans fire-roasted crushed tomatoes (28 ounces)
4 cups chicken stock
6 tablespoons fresh rosemary (3-4 sprigs), finely chopped
Grated Parmigiano Reggiano or Romano cheese, to pass at table
Crusty bread, to pass at the table
PreparationHeat a deep skillet or a medium soup pot over medium-high heat. Add two tablespoons EVOO, two turns of the pan, and add the vegetables. Season with coarse salt and pepper and red pepper flakes. Add the turkey and brown. After the turkey is browned ann the tomatoes, wine, rosemary and broth. Cook on a low simmer for 8 hours.
Serve with bread and grated cheese.
2 cup all-purpose flour
1/4 C sugar
2 teaspoon baking powder
1/2 teaspoon salt
2 egg, lightly beaten
2 1/2 cups milk
1 can of canned pumpkin
8T butter, melted
In a large bowl, combine the flour, brown sugar, baking powder and salt. Whisk the egg, milk, pumpkin and butter; stir into dry ingredients until blended. Fold in pecans.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.
Friday, July 2, 2010
--3 cups leftover mashed potatoes
--1 lb ground turkey or beef
--2 cloves garlic, chopped
--2 cups frozen vegetables (I used roasted corn and peas)
--1 medium onion, chopped finely, or 1 T onion flakes
--1/2 tsp seasoned salt
--1/2 tsp onion powder
--1/4 tsp black pepper
--1/4 tsp paprika (then a bit more for garnish)
--1 cup water
--2 cups shredded cheese
I used a 4 quart crockpot---it was the perfect size. A larger will work, but it will cook faster.
Brown the meat and onion on the stove, and drain any fat. Toss the meat with the spices and garlic---I didn't but next time I'd probably put the garlic and spices in with the meat in the frying pan, it would be easier.
Spray the inside of your crockpot with cooking spray. Put the meat in the crockpot and stir in the frozen vegetables, and a cup of water. Add two cups of cheese on top. Press the mashed potatoes down on top of the cheese and meat. Sprinkle with a bit of paprika.
Cover and cook on low for 6 hours or high for about 3, then remove the lid and cook on high for 30 minutes to release the condensation and allow the potatoes to brown a bit on top. Everything is cooked already, so you're really just allowing the flavors to meld and the potatoes to crustify.
Taste of Home Magazine
4 medium unpeeled ripe bananas
4 teaspoons miniature chocolate chips
4 tablespoons miniature marshmallows
Cut banana peel lengthwise about 1/2 in. deep, leaving 1/2 in. at both ends. Open peel wider to form a pocket. Fill each with 1 teaspoon chocolate chips and 1 tablespoon marshmallows. Crimp and shape four pieces of heavy-duty foil (about 12 in. square) around bananas, forming boats.
Grill, covered, over medium heat for 5-10 minutes or until marshmallows melt and are golden brown. Yield: 4 servings.
--1-2 lbs stew meat
--1 yellow onion, cut in chunks
--1 can coconut milk
--1 juice from one lime
--2 T of butter (optional. I used it, but don't think it needs it next time)
--2 cloves chopped garlic
--2 tsp brown sugar
--1 tsp curry powder
--1/2 tsp ground coriander
--1 tsp cumin
--1 1/2 T chili paste (or 1-2 tsp red chili flakes)
--1 inch piece of ginger, peeled and grated
I used a 6qt Smart-Pot for this dish. Anything 4qt and up will work.
If using, put butter into crockpot, and turn it on to begin to melt. Add meat, lime juice, and coconut milk. Follow with the onion and garlic. Add the brown sugar and all the spices. Grate the ginger. Toss meat a bit in the liquid and spices to coat.
Cover and cook on high for 4 hours, or on low for 8.
The coconut milk will be yellow from the curry, and will separate a bit. A quick stir will turn it all creamy again.
Serve over white or brown rice.
1½ C jasmine rice or long-grain white rice -- 10 to 11 oz.
¾ C orange juice
3 tbsp. soy sauce
1 tbsp. cornstarch
2 tsp. orange peel -- finely grated
2 tbsp. vegetable oil
1 small red onion -- halved, thinly sliced
1 pinch dried crushed red pepper
1½ lbs. chicken cutlets -- cut crosswise into ½-inch-wide strips
8 oz. stringless sugar snap peas
Cook rice according to package directions. Cover to keep warm; set aside.
Meanwhile, whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves. Mix in orange peel.
Heat oil in large wok or nonstick skillet over high heat. Add onion and crushed red pepper. Stir-fry 30 seconds. Sprinkle chicken with salt and pepper. Add to wok and stir-fry until onion is crisp-tender and chicken is just cooked through, about 4 minutes. Add sugar snap peas and juice mixture. Toss until sauce thickens and comes to boil and peas are crisp-tender, about 2 minutes. Season with salt and pepper. Serve with rice.
1 medium head green cabbgae
1/2 C dark raisins
1 large egg
1/2 C grated carrots
1/2 medium onion, diced
1 lb. lean ground beef
1/3 c basmati rice( cooked)
salt and pepper to taste
1/2 " ginger peeled and diced
1 28 oz. can of crushed tomatoes
2 T tomato paste
2 T cider vinegar
3 T brown sugar
Boil cabbage . As leaves begin to get tender remove each on with tongs and set aside to cool . When leaves are cool enough to touch remove the thick vein from each leave. In a large mixing bowl combine the raisins, egg, carrot, onion, beef, rice, salt, pepper, and ginger. Mix well. stuff each leave with 1/4 C of the mix. In a bowl mix together the sauce, vinegar and brown sugar. Pour half of the sauce in the bottom of a crockpot. Layer the cabbage riolls on top. Cover with remaining sauce. Serve with grated cheese.