Sunflowers 2009

Moo Shu Pork

This recipe from Family Circle magazine was a flop. The dish really had no other flavor than the overpowering cabbage. i would not make this dish again.
Ingredients:

1/2 cup hoisin sauce
3 large cloves garlic,minced
2 Tbl dark asian sesame oil
2 Tbl reduced sodium soy sauce
1 Tbl cornstarch
1 (16oz) bag shredded coleslaw mix
1/2 bag shredded carrots or 5oz
3/4 lb boneless pork loin chops


12 flour tortillas
green onion,tops cut into strips (scallions)


Directions:

Stir hoisin,garlic,sesame oil,soy sauce and cornstarch together in a bowl,set aside.
Place coleslaw mix and carrots into slowcooker.Cut pork chops into 1/8 inch slices,then cut each slice lengthwise in half.Place over veggies in slowcooker.Drizzle with 1/4 cup of hoisin sauce mixture.Cover and cook on high for 4 hours or low for 6 hours.
Remove cover,stir in remaining hoisin mixture.

Heat tortillas according to package directions.Place 1/2 cup pork mixture into each warmed tortilla.Top with scallion strips. Roll up and enjoy.

Overnight French Toast

8 slices bread
4 eggs, beaten
1 C milk
1 T sugar
1/2 tsp. vanilla extract
1/4 tsp. cinnamon
2 T butter
Honey orange sauce

Place bread in a 9"X13" baking dish. Combine eggs and next 4 ingredients. Beat well. Pour egg mixture over the bread; turn slices over to coat evenly. Cover and refrigerate up to 8 hours. To serve: melt 1 T butter in a larger skillet; cook 3 minutes on each side or until browned. Remove to a serving plate. Keep warm. Repeat with remaining butter and bread slices. Serve with honey orange sauce.
For honey orange sauce-combine in a pan;1 C freshly squeezed orange juice, 2 t honey, 2 tsp. cornstarch, 1 tsp. grated orange rind, 1/8 tsp. ground ginger. Cook over medium heat until mixture starts to thicken. Remove from heat and stir in 1 11oz. can of Mandarin oranges, drained. Serve with French toast.

Healthy Waffles

1 1/3 cups all-purpose flour
2/3 cup oat flour
2 tsp baking powder
1 tsp baking soda
1 3/4 cups buttermilk
1/2 cup mashed ripe bananas
2 tbsp butter, melted
1 egg
1 tbsp maple syrup
1/2 tsp maple extract
1 cup low-fat vanilla-flavoured yogurt
Preheat waffle maker. Combine flour, oat flour, baking powder, and baking soda in a large bowl. Set aside.
Whisk together buttermilk, mashed bananas, melted butter, egg, maple syrup and maple extract in a medium bowl. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Do not over-mix!
Spray griddle lightly with cooking spray. Serve with maple syrup and butter.

Shepard's Pie

This recipe is from Everyday Food November 2007. Very simple and delicious recipe.
1 pound ground beef chuck
1 medium onion, chopped
1 garlic clove, minced
1/4 teaspoon dried thyme
2 tablespoons ketchup
1 tablespoon all-purpose flour
1 box (10 ounces) frozen mixed vegetables (no need to thaw)
Coarse salt and ground pepper
3 cups mashed potatoes
Directions
Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.

Fresh Tomato Pizza Sauce

In a skillet with 2-3 T olive oil, brown 3 cloves of garlic. Remove and discard. Add As many tomatoes as you desire( I had an abundance from my garden), I used about 10 medium sized tomatoes. Cook down and drain water. Add salt and pepper to taste. Add 3 T pesto, 1/2 C Parmesan cheese and 10 basil leaves chopped. This was plenty for 2 pizzas after i cooked it down for 3 hours.

Jo's italian SAlad Dressing

1/2 C wine vinegar
1 C vegetable oil]
salt and pepper to taste
1/2 tsp. garlic powder
3/4 tsp. dry mustard
1/2 tsp. Italian seasoning
2 T fresh basil
1/4 tsp. onion powder. Whisk all ingredients together and chill before serving.

Chocolate Chip Granola Bars

1/2 cup packed brown sugar
2/3 cup natural peanut butter
5 tablespoons molasses
1/2 cup vegetable oil
2 teaspoons maple
3 cups rolled oats
1 cup chocolate chips
1/2 cup miniature marshmallows
1/2 cup toasted oat cereal rings
2/3 cup graham cracker crumbs

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a large bowl,mix together all ingredients. Stir well to incorporate all ingredients. Press lightly into the prepared pan.
Bake or 25 to 30 minutes in the preheated oven, or until slightly golden. Cool in the pan on a wire rack. Cut into bars.

Date Macroons

1C pitted dates, chopped
1 3/4 C angel flake coconut
3/4 C sweetened condensed milk
1/2 tsp. coconut extract
Preheat oven to 350 degrees F. Mix all ingredients in a medium bowl. Drop by rounded teaspoonfuls onto Silpat pads. Bake 10-12 minutes or until lightly golden brown. Store in an airtight container.

Double Blueberry Muffins

This recipe is from the July/August everyday Food Magazine. Delicious recipe, not overly sweet.
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 1 tablespoon sugar
2 large eggs
2 cups fresh blueberries, rinsed and dried
1 tablespoon grated lemon zest, (from 1 lemon)
1 cup all-purpose flour (spooned and leveled)
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Directions
Preheat oven to 375 degrees. Line a standard (12-cup) muffin tin (or two 6-cup tins) with paper cups. With an electric mixer, cream butter and 3/4 cup sugar on medium-high speed until fluffy. Add eggs, one at a time; beat until combined.
In a shallow bowl, mash 1/2 cup blueberries with a fork until liquefied. Add to butter mixture, along with lemon zest; beat to incorporate (mixture will appear separated).
In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Gradually add flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Gently fold in remaining 1 1/2 cups blueberries.
Spoon or scoop batter into cups, and sprinkle tops with remaining tablespoon sugar. Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in pan 20 minutes, then turn out muffins onto a wire rack to cool 10 minutes more before serving.

Cheese Bread

Take a round bread and cut a checkerboard pattern into the top, being careful not to cut all the way through. Place cubes of cheese( I used sharp cheddar) into each slit. Sprinkle onion powder, granulated garlic and Italian seasonings on top. Melt 1/4 C of butter and drizzle over the top of the bread. Place in a preheated 375 degree oven, on a foil lined cookie sheet, for 20 minutes or until the cheese is melted and the bread is crispy.

Cook's Country Lighter Chicken and Dumplings

This recipe is from the September/October 2009 issue of Cook's country Magazine. The dumplings were great. They styed right on the top and tasted wonderful.

Cinnamon Chip Cookies

I found this recipe at www.tasteofhome.com . The cookies tasted great and did not need the frosting so I did not make the frosting.

Ranch Chicken Wraps

emb


crumbled cooked bacon
1/2 C ranch salad dressing
1 tsp. tabasco sauce
4 flatbread wraps
sliced buffalo wing cheese
2 C cooked and shredded chicken breast
1 tomato sliced
1 C mixed bean sprouts
Assemble sandwich: Combine dressing and tabasco sauce and place on each of the 4 flatbreads. Top with chicken, bacon, tomato, bean sprouts and cheese.

Unstuffed Zucchini Casserole

1 large zucchini diced
1 large onion diced
1 clove of garlic, minced
3 T olive oil
1 small can of mushrooms
1 T Italian seasoning blend
1/2 C Basmati rice
1 1/4 C water
3 whole eggs, beaten
1 1/2 T flour
1/2 C feta cheese crumbled
3/4 C mozzarella cheese shredded
1/4 Parmesan cheese grated
1 1/2 lb. ground beef
1 C Italian seasoned bread crumbs
Cook the Basmati rice and set aside to cool. In a skillet place olive oil and sautee the onion until softened and opaque. Add the zucchini and mushrooms. Cook until softened and place aside. In the skillet brown the beef and cook until it is no longer pink. In a large bowl mix together the remaining ingredients, except the bread crumbs, with the zucchini, beef and rice. Pour into a greased 9"X13" casserole dish. Sprinkle the bread crumbs on top. Bake in a preheated 375 degree oven for 35-45 minutes, or until the eggs are set.

Mushroom and Spinach Quiche

Modified from Sandra Lee's Semi Homemade Magazine recipe:
1 pie crust( home made)
1 small jar of sliced mushrooms
1 6 oz. package of fresh spinach, chopped
1/2 C shredded Parmesan cheese
1/4 C mozzarella cheese
2 C half and half
4 large eggs
1 T freeze dried chives
2T Italian spice blend
salt and pepper to taste
Preheat oven to 400 degrees f. Fit pie crust into a 9" pie plate. Prick bottom and sides with a fork. Bake for 8 minutes or until lightly golden brown. Remove from oven and reduce temperature to 350 degrees F. Layer mushrooms, spinach and cheese into prepared crust. In a medium bowl, whisk together half and half, eggs, chives, spices salt and pepper. Pour over layer ingredients. Bake for 30-40 minutes or until eggs are set. Serve with extra grated cheese.

Brocolli Calzone

This recipe is from Everyday Food Magazine. The recipe is easy and freezes well. I forgot to take a picture of the filling inside!

Exquisite Pizza Sauce

This sauce recipe is from www.allrecipes.com. The only change I would make is: cutting the honey amount in half. This sauce had a great texture and I will try this recipe again.

Lemon Cookies

1 box lemon cake mix
1/3 C shortening
1/3 C butter, softened
1 egg
Mix all ingredients until well combined. Roll into balls and place on a lighly greased cookie sheet. Bake at 375 degrees for 9-12 minutes. Let cool slightly before removing from the pan.

Artichoke Chicken Bake

This recipe is frome the newest issue of Semi Homemade magazine. The recipe was excellent and quick. The whole family enjoyed this meal.

Ingredients
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 lbs boneless skinless chicken thighs
2 tablespoons extra-virgin olive oil
1 cup chicken broth
1 (14 ounce) can quartered artichoke hearts, drained
1 (3 ounce) jar bacon, pieces (real not bits)
1 tablespoon capers
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, softened
1 (6 ounce) bag fresh baby spinach
Directions
1In a shallow dish, combine flour, salt, and pepper. Dip chicken in flour mixture; shake gently to remove any excess flour.
2In a large skillet, heat olive oil over medium heat.
3Add chicken, and cook for 3 to 8 minutes per side depending on pan, or until golden brown. Add chicken broth, artichokes, bacon, and capers; cover, and simmer for 10 to 12 minutes, or until chicken is cooked through.
4Uncover, and stir in lemon zest, lemon juice, and butter, scraping brown bits from bottom of pan with a wooden spoon.
5Arrange spinach on a platter.
6Spoon chicken and sauce over spinach.
7Serve immediately.

Puttanesca Sauce

I have not made Puttanesca sauce in a while, this video inspired me to make this sauce tonight.

Mexican Egg Rolls

This recipe can be found at allrecipes.com. I maded a few changes 1. I used cheddar cheese instead of the pepper jack, 2. Added 1 can of corn to the filling.

Garden 2009

Garden 2009

Chicken Burritos

This recipe is from Marin's creations. Excellent recipe. We loved the homemade Spanish rice.

Italian Sausage Lasagna

I did not have a chance to take a picture of this dish but, here is the recipe.
1 pound Italian sausage, casings removed
1/2 cup chopped onion
2 cans (15 ounces each) Italian -style tomato sauce
2 teaspoons dried basil leaves, crumbled
1/2 teaspoon dried leaf oregano
1/2 tsp salt
3 c shredded mozzarella cheese (12 oz)
1 container (16 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
12 uncooked lasagna noodles (12 oz)
Preparation:
Cook sausage and onion in a skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain well. Stir in tomato sauce, basil, oregano, and salt.
In a bowl, combine 2 cups of the shredded Mozzarella cheese, the ricotta cheese, and Parmesan cheese.
Spoon 1/4 of the sausage mixture into 3 1/2 to 5-quart crockpot; top with 4 lasagna noodles broken into pieces to fit. Top with half the cheese mixture and 1/4 of the sausage mixture. Top with 4 more noodles, broken to fit, another 1/4 of sausage mixture, remaining cheese mixture. Finish topping with remaining 4 noodles broken to fit and remaining sausage mixture.
Cover and cook on low heat 6 to 8 hours, or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup Mozzarella cheese. Cover and let stand 10 minutes, until cheese melts.

Cook's Illustrated Blueberry Pie

Best Blueberry Pie with Foolproof Pie Dough
Cook's Illustrated (July/August 2008)

Foolproof Pie Dough

2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water

Blueberry Filling

6 cups fresh blueberries
1 Granny Smith apple, peeled and grated on large holes of box grater
2 teaspoons grated zest and 2 teaspoons juice from 1 lemon
3/4 cup sugar
2 tablespoons instant tapioca, ground
Pinch table salt
2 tablespoons unsalted better, cut into 1/4-inch pieces
1 large egg, lightly beaten with 1 teaspoon water

1. FOR THE PIE DOUGH: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.

2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.

3. Remove 1 disk of dough from the refrigerator and roll on generously floured (up to 1/4 cup) work surface to 12-inch circle, about 1/8 inch think. Roll dough loosely and rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate while preparing filling until dough is firm, about 30 minutes.

4. FOR THE FILLING: Adjust oven rack to lowest position, place rimmed baking sheet on oven rack and heat oven to 400 degrees. Place 3 cups berries in medium saucepan and set over medium heat. Using potato masher, mash berries several times to release juices. Continue to cook, stirring frequently and mashing occasionally, until about half of berries have broken down and mixture is thickened and reduced to 1 1/2 cups, about 8 minutes. Let cool slightly.

5. Place grated apple in clean kitchen towel and wring dry. Transfer apple to large bowl. Add cooked berries, remaining 3 cups uncooked berries, lemon zest, juice, sugar, tapioca, and salt; toss to combine. Transfer mixture to dough-lined pie plate and scatter butter pieces over filling.

6. Roll out second disk of dough on generously floured (up to 1/4 cup) work surface to 11-inch circle, about 1/8 inch thick. Using 1 1/4 inch round biscuit cutter, cut round from center of dough. Cut around 6 rounds from dough, 1 1/2 inches from edge of center hole and equally spaced around center hole. Roll dough loosely around pin and unroll over pie, leaving at least 1/2 inch overhang on each side.

7. Using kitchen shears, trim bottom layer of overhanging dough, leaving 1/2-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. Flute edges using thumb and forefinger or press with times of fork to seal. Brush top and edges of pie with egg mixture. If dough is very soft, chill in freezer for 10 minutes.

8. Place pie on heating baking sheet and bake 30 minutes. Reduce oven temperature to 350 degrees and continue to bake until juice bubbles and crust is deep golden brown, 30 to 40 minutes longer. Transfer pie to wire rack; cool to room temperature, at least 4 hours. Cut into wedges and serve.