So I think I heard that the theme for this month was 'Pumpkin'. Here's a yummy, easy pumpkin cookie recipe.
- 1 can pumpkin
- 1 spice cake mix
- 2 cups chocolate chips
Mix them all together (just dump cake powder in) and then put them on a cookie sheet by the spoonful. Cook them for 10-12 minutes on 350.
Monday, October 25, 2010
Thursday, September 16, 2010
Tortilla Sandwich
My kids love this "sandwich" and they even love making their own! It's great if you run out of bread and have tortillas on hand. Or try making homemade tortillas!
Tortillas
Cheese (cheddar, mozzarella, sliced or grated)
Meat (sliced lunch meat or hot dogs)
Place tortilla on microwave-safe plate. Place cheese on one end and meat toward the middle or other end.
Microwave for about 30 seconds. Carefully remove from microwave; the tortilla will be hot and the cheese should be mostly melted. Starting from the meat side, roll the tortilla up. Place seam-side down until cool.
Tortillas
Cheese (cheddar, mozzarella, sliced or grated)
Meat (sliced lunch meat or hot dogs)
Place tortilla on microwave-safe plate. Place cheese on one end and meat toward the middle or other end.
Microwave for about 30 seconds. Carefully remove from microwave; the tortilla will be hot and the cheese should be mostly melted. Starting from the meat side, roll the tortilla up. Place seam-side down until cool.
Build-your-own "Lunchables"
Crackers (Ritz are what we usually have on hand).
Sliced Cheese (pre-sliced, or slices from a brick)
Meat (lunch meat slices, hot dogs)
1. Cut cheese and meat into 1" squares
2. Place crackers, meat and cheese together in a sandwich box*
3. Allow kids to assemble their own "sandwiches"
*I have been known to cut wax paper into squares and fold separator boxes for the different sandwich elements. If you're interested, look here.
Sliced Cheese (pre-sliced, or slices from a brick)
Meat (lunch meat slices, hot dogs)
1. Cut cheese and meat into 1" squares
2. Place crackers, meat and cheese together in a sandwich box*
3. Allow kids to assemble their own "sandwiches"
*I have been known to cut wax paper into squares and fold separator boxes for the different sandwich elements. If you're interested, look here.
Homemade Tortillas
2 Cups Flour
1 tsp. Salt
1/4 Cup Shortening
1/2 Cup Warm Water
Mix the Flour and salt in a bowl. Cut in the shortening until there are no more chunks. Add the water last. Stir until in forms a soft dough. Knead until all the flour is mixed in and the dough cleans the bowl. I sometimes need to add a little more water, like a teaspoon. The dough should be soft but not sticky. Divide into 8 balls and let sit, covered for 15 minutes. You know they are ready when white spots appear on the dough. Roll out and cook on a griddle or pan on medium high heat. they will usually start to bubble up, Don't pop the bubbles. If they don't it is okay. they cook fast. Cook on each side for about 30 seconds. the tortilla will turn white and get light brown spots when done. put into tortilla warmer, they will soften up in the warmer.
1 tsp. Salt
1/4 Cup Shortening
1/2 Cup Warm Water
Mix the Flour and salt in a bowl. Cut in the shortening until there are no more chunks. Add the water last. Stir until in forms a soft dough. Knead until all the flour is mixed in and the dough cleans the bowl. I sometimes need to add a little more water, like a teaspoon. The dough should be soft but not sticky. Divide into 8 balls and let sit, covered for 15 minutes. You know they are ready when white spots appear on the dough. Roll out and cook on a griddle or pan on medium high heat. they will usually start to bubble up, Don't pop the bubbles. If they don't it is okay. they cook fast. Cook on each side for about 30 seconds. the tortilla will turn white and get light brown spots when done. put into tortilla warmer, they will soften up in the warmer.
Wednesday, August 18, 2010
Peach Fruit Leather
Definitely buy "freestone" peaches, otherwise it's too time-consuming and painful to process those little cheeks. You'll need a dryer (dehydrator), but for those of you nearby, I'd be more than happy to share mine.
10-20 peaches, ripe
sugar to taste
1. Wash peaches and remove pits. (You can remove the skin or leave on as desired.) Place in food processor or blender and puree until smooth.
2. Pour into large saucepan and bring to a boil while stirring. Add sugar according to taste. Continue boiling until temperature reaches 190 F. Remove from heat and allow to cool.
3. Cover drying racks with saran wrap or use fruit-leather sheets. Spray with non-stick cooking spray.
4. Ladle puree onto sheets, spreading out middle so it's ~ 1/8" in the middle and ~ 1/4" on the edges (at least get it a little thicker on the edges as much as you can- my peach pure was still pretty runny).
5. Dry at 135 F or "fruit-leather" setting for ~6-8 hours. Leather will no longer be sticky to the touch when done.
6. While still warm, peel off the tray and roll into a tube. Keep in air-tight container away from direct sunlight (it'll leech the color).
10-20 peaches, ripe
sugar to taste
1. Wash peaches and remove pits. (You can remove the skin or leave on as desired.) Place in food processor or blender and puree until smooth.
2. Pour into large saucepan and bring to a boil while stirring. Add sugar according to taste. Continue boiling until temperature reaches 190 F. Remove from heat and allow to cool.
3. Cover drying racks with saran wrap or use fruit-leather sheets. Spray with non-stick cooking spray.
4. Ladle puree onto sheets, spreading out middle so it's ~ 1/8" in the middle and ~ 1/4" on the edges (at least get it a little thicker on the edges as much as you can- my peach pure was still pretty runny).
5. Dry at 135 F or "fruit-leather" setting for ~6-8 hours. Leather will no longer be sticky to the touch when done.
6. While still warm, peel off the tray and roll into a tube. Keep in air-tight container away from direct sunlight (it'll leech the color).
Summer Pasta with Corn, Lime, and Cream
I love Catherine Newman's cooking blog. She's got loads of fun creative recipes, and the way she writes them up is fantastic. This is a summery recipe we've had several times recently (fast and delicious). You can check out all her recipes here.
(Disclaimer: I don't add pickled jalapenos, mint, or cilantro, and I've only used half-and-half.)
(Disclaimer: I don't add pickled jalapenos, mint, or cilantro, and I've only used half-and-half.)
Summer Pasta with Corn, Lime, and Cream
Serves 4-6
Total time: 30 minutes
Serves 4-6
Total time: 30 minutes
You could use all of one of the herbs here--cilantro or mint or basil--but the combination is truly intoxicating. And while the dish works better with heavy cream, you can swap in half and half need be: just be sure to reduce it a bit in the pan before adding the lime juice, or it will be inclined to curdle slightly (which is not a big deal, but still, it's nicer to look at if it doesn't). Final notes: whole wheat pasta makes this a more wholesome dish, and if you want to boost it's main-dish status, you could certainly add some shrimp (really? did the Spettro dish always have shrimp?) or some sliced grilled chicken.
Olive oil
1 1/2 pounds zucchini, quartered lengthwise and sliced
1 teaspoon kosher salt (or half as much table salt)
1 large clove of garlic, pressed or finely chopped
3 ears of corn, sliced off the cob (or 1 1/2 cups frozen corn kernels)
1 cup of heavy cream (or half and half)
1 cup of chicken or vegetable broth (I like Rapunzel Vegan Vegetable Bouillon with Sea Salt)
1 teaspoon sugar
1 tablespoon pickled jalapenos, finely chopped (optional)
The zest and juice of 1/2 a lime
12 ounces egg noodles or whole wheat pasta
1/2 cup (combined) mint, basil, and cilantro, finely chopped
1 1/2 pounds zucchini, quartered lengthwise and sliced
1 teaspoon kosher salt (or half as much table salt)
1 large clove of garlic, pressed or finely chopped
3 ears of corn, sliced off the cob (or 1 1/2 cups frozen corn kernels)
1 cup of heavy cream (or half and half)
1 cup of chicken or vegetable broth (I like Rapunzel Vegan Vegetable Bouillon with Sea Salt)
1 teaspoon sugar
1 tablespoon pickled jalapenos, finely chopped (optional)
The zest and juice of 1/2 a lime
12 ounces egg noodles or whole wheat pasta
1/2 cup (combined) mint, basil, and cilantro, finely chopped
In a wide skillet over medium-high heat, heat a large bloop of the olive oil (1-2 tablespoons) then add the zucchini and salt and sauté, stirring occasionally, until it is starting to brown, around 3 minutes.
Add the garlic and corn and sauté for another 3 minutes, until the veggies are just starting to get tender, then stir in the cream, broth, sugar, jalapenos, and lime zest, and simmer until thickened, around (say it with me) 3 minutes.
Meanwhile, cook the pasta in heavily salted water until just tender, then drain.
Add the lime juice to the skillet and taste for salt, then stir in the pasta and herbs and bring it all to a gentle simmer. Taste for seasoning (add more lime zest or juice or more salt if the pasta needs a lift) and serve.
Blueberry Muffins
This recipe is also delicious baked in a 9x13 pan and served as breakfast cake. The lemon zest and glaze are optional, but really, why wouldn't you want lemon?
Blueberry Muffins
by Emilee Wells
2 cups flour (I usually use whole wheat)
1/2 cup sugar
1 tbsp. baking powder
1 tsp. salt
1 cup milk
1/4 cup oil (canola, usually)
1 tsp. vanilla
2 eggs
Zest of one lemon
1 cup blueberries, fresh or frozen
Preheat oven to 375. Mix dry ingredients together, then add wet ingredients, plus the zest, and stir until combined. (Don't use an electric mixer, or your muffins will be tough.) Fold in the blueberries. Fill muffin cups 2/3 full (or spread the whole batter into a 9x13 pan) and bake for 15-18 minutes (25-28 for 9x13), until top is golden brown and it springs back when you touch it. Drizzle with Lemon Glaze immediately.
Lemon Glaze:
1/2 cup powdered sugar
Juice of one lemon
Mix with a fork until well combined.
If I'm being extra fancy, I will sprinkle the cake lightly with sugar before baking it. That way you get a nice crunchy top underneath the lemon glaze.
Blueberry Muffins
by Emilee Wells
2 cups flour (I usually use whole wheat)
1/2 cup sugar
1 tbsp. baking powder
1 tsp. salt
1 cup milk
1/4 cup oil (canola, usually)
1 tsp. vanilla
2 eggs
Zest of one lemon
1 cup blueberries, fresh or frozen
Preheat oven to 375. Mix dry ingredients together, then add wet ingredients, plus the zest, and stir until combined. (Don't use an electric mixer, or your muffins will be tough.) Fold in the blueberries. Fill muffin cups 2/3 full (or spread the whole batter into a 9x13 pan) and bake for 15-18 minutes (25-28 for 9x13), until top is golden brown and it springs back when you touch it. Drizzle with Lemon Glaze immediately.
Lemon Glaze:
1/2 cup powdered sugar
Juice of one lemon
Mix with a fork until well combined.
If I'm being extra fancy, I will sprinkle the cake lightly with sugar before baking it. That way you get a nice crunchy top underneath the lemon glaze.
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