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.
Thursday, June 24, 2010
Roasted Vegetable Lasagna
Nadine says the vegetables and marinade can be enjoyed just by themselves--no need to make them into lasagna. However, if you want to gild the lily . . .
Roasted Vegetable Lasagna
by Nadine Bailey
Marinade:
1/2 cup olive oil
2 tbsp. red wine vinegar
1 tbsp. capers, chopped
1 tbsp. parsley, chopped
1 clove garlic, chopped
1 tsp. tomato paste
salt and pepper
Vegetables:
1 red pepper
1 large eggplant, sliced lengthwise, salted, rinsed, and well-drained
2 large zucchinis, sliced thinly lengthwise
1 sweet potato, thinly sliced lengthwise
6 Roma tomatoes, quartered
Lasagna:
12 oz. fresh lasagna noodles (or dried noodles, cooked)
1/3 cup pesto
olive oil
1 cup parmesan cheese, freshly grated.
Preheat the oven to 400. Combine marinade ingredients in a bowl and whisk thoroughly.
Cut red pepper in half lengthwise. Remove seeds and membranes and cut into large, flattish pieces. Grill until skin blackens a blisters. Place on a cutting board, cover with a tea towel; allow to cool. Peel, discard skin, and cut flesh into thick strips. Place red pepper and remaining vegetables into large baking dish; coat with half the marinade. Back for 15 minutes, turn and coat again with remaining marinade. Cook for another 15 minutes.
Cut the pasta into 24 sheets, each 4x6 inches. Make 6 individual stacks in the following order: pasta, zucchini and sweet potato, 2 tsp. pesto, pasta, eggplant and red pepper, pasta, tomatoes, 2 tsp. pesto, pasta. Transfer the stacks to greased baking dish. Brush the tops with olive oil, and sprinkley iwth grated Parmesan. Bake for 15-20 minutes or until heated through and tender.
Roasted Vegetable Lasagna
by Nadine Bailey
Marinade:
1/2 cup olive oil
2 tbsp. red wine vinegar
1 tbsp. capers, chopped
1 tbsp. parsley, chopped
1 clove garlic, chopped
1 tsp. tomato paste
salt and pepper
Vegetables:
1 red pepper
1 large eggplant, sliced lengthwise, salted, rinsed, and well-drained
2 large zucchinis, sliced thinly lengthwise
1 sweet potato, thinly sliced lengthwise
6 Roma tomatoes, quartered
Lasagna:
12 oz. fresh lasagna noodles (or dried noodles, cooked)
1/3 cup pesto
olive oil
1 cup parmesan cheese, freshly grated.
Preheat the oven to 400. Combine marinade ingredients in a bowl and whisk thoroughly.
Cut red pepper in half lengthwise. Remove seeds and membranes and cut into large, flattish pieces. Grill until skin blackens a blisters. Place on a cutting board, cover with a tea towel; allow to cool. Peel, discard skin, and cut flesh into thick strips. Place red pepper and remaining vegetables into large baking dish; coat with half the marinade. Back for 15 minutes, turn and coat again with remaining marinade. Cook for another 15 minutes.
Cut the pasta into 24 sheets, each 4x6 inches. Make 6 individual stacks in the following order: pasta, zucchini and sweet potato, 2 tsp. pesto, pasta, eggplant and red pepper, pasta, tomatoes, 2 tsp. pesto, pasta. Transfer the stacks to greased baking dish. Brush the tops with olive oil, and sprinkley iwth grated Parmesan. Bake for 15-20 minutes or until heated through and tender.
Monday, May 24, 2010
PCMC Pancake Syrup
This syrup is from Tracy's dad, who worked at Primary Children's Medical Center. It is delicious.
PCMC Pancake Syrup
1/2 cup real butter
1 cup sugar
1/2 cup buttermilk
1 tsp. vanilla
1 tbsp. Karo syrup
Bring all ingredients to a boil. Remove from heat and add 1/4 tsp. baking soda. It will puff up, so make sure your pan is big enough.
PCMC Pancake Syrup
1/2 cup real butter
1 cup sugar
1/2 cup buttermilk
1 tsp. vanilla
1 tbsp. Karo syrup
Bring all ingredients to a boil. Remove from heat and add 1/4 tsp. baking soda. It will puff up, so make sure your pan is big enough.
Sunday, May 23, 2010
Buttermilk Pancakes
These pancakes are from the kitchen of Tracy Brady's mother, and they are delicious, as well as being healthy. The buttermilk is made by mixing plain yogurt with regular milk. Genius!
Tracy demonstrated the Perfect Pancakes from Pioneer Woman, which use cake flour, and ask for an obscene amount of butter. Amazing, really, but not particularly healthy.
Buttermilk Pancakes
by Tracy Brady
1/2 cup milk
1/2 cup plain yogurt
1 egg
2 T. oil
1-1/4 cup flour (3/4 cup wheat, 1/2 cup white)
1/2 t. baking soda
1/2 t. salt
2 t. baking powder
1 T. sugar
Mix dry ingredients in bowl. In another bowl, mix wet ingredients. Mix dry ingredients with wet ingredients and cook on a hot griddle. Enjoy!
Tracy demonstrated the Perfect Pancakes from Pioneer Woman, which use cake flour, and ask for an obscene amount of butter. Amazing, really, but not particularly healthy.
Buttermilk Pancakes
by Tracy Brady
1/2 cup milk
1/2 cup plain yogurt
1 egg
2 T. oil
1-1/4 cup flour (3/4 cup wheat, 1/2 cup white)
1/2 t. baking soda
1/2 t. salt
2 t. baking powder
1 T. sugar
Mix dry ingredients in bowl. In another bowl, mix wet ingredients. Mix dry ingredients with wet ingredients and cook on a hot griddle. Enjoy!
Grits Casserole
This is a Christmas breakfast tradition at the Shull house. Delicious! (Editor's note: I made this to serve with Oven-Fried Chicken and a cucumber-and-vinegar salad for dinner, and it was perfect. However, for my kids, I had to half the cayenne pepper. Those Shull kids are tough.)
Grits Casserole
by Jolynn Shull
1 c. quick cook grits
4 c. water
2 t. salt
2 eggs
8 oz. sharp cheddar cheese, grated
1 t. cayenne pepper
1 stick butter (can be halved, if desired)
Boil water. Add salt and grits. Stir until thick (about 5 minutes).
Add butter and cayenne to grits. Stir.
Beat eggs in a separate bowl. Add a small amount of hot grits to the egg bowl. Stir to temper the eggs. Add eggs to grits. Add cheese. Stir.
Pour into 8x8 pan. (Double this for a 9x13.) Bake at 400 until bubbly and golden, around 30-45 minutes.
This can easily be made a day ahead and stored unbaked in the refrigerator until needed.
Grits Casserole
by Jolynn Shull
1 c. quick cook grits
4 c. water
2 t. salt
2 eggs
8 oz. sharp cheddar cheese, grated
1 t. cayenne pepper
1 stick butter (can be halved, if desired)
Boil water. Add salt and grits. Stir until thick (about 5 minutes).
Add butter and cayenne to grits. Stir.
Beat eggs in a separate bowl. Add a small amount of hot grits to the egg bowl. Stir to temper the eggs. Add eggs to grits. Add cheese. Stir.
Pour into 8x8 pan. (Double this for a 9x13.) Bake at 400 until bubbly and golden, around 30-45 minutes.
This can easily be made a day ahead and stored unbaked in the refrigerator until needed.
San Diego Breakfast Tacos
San Diego Breakfast Tacos
by Jolynn Shull
5 eggs
2 T. water
salt
8 oz. mexican chorizo sausage, cooked
small tortillas
salsa (optional)
Cook chorizo. Beat eggs with water and salt. Scramble eggs. Serve eggs and sausage on tortillas. Add salsa, if desired.
by Jolynn Shull
5 eggs
2 T. water
salt
8 oz. mexican chorizo sausage, cooked
small tortillas
salsa (optional)
Cook chorizo. Beat eggs with water and salt. Scramble eggs. Serve eggs and sausage on tortillas. Add salsa, if desired.
Granola
Granola
by Emilee Wells
7 cups old-fashioned oats
1 cup wheat germ
1 cup whole wheat flour
1/2 cup brown sugar
1 cup canola oil
1 cup honey
1/4 cup water
2 T. vanilla
1-1/2 tsp. salt
2 T. cinnamon
1 cup unsweetened coconut (optional)
Also optional: Almonds, pecans, sunflower seeds, or whatever kind of nut you like.
Mix all of the ingredients together and spread out on a greased cookie sheet. Bake at 325 for 20 minutes. Stir and bake another 15 minutes. Scrape the bottom of cookie sheet as soon as it is done to prevent sticking. Cool and then store in an airtight container.
My family loves this served with fresh berries, yogurt cream (which we make with half-and-half in an attempt to be not quite so naughty), and the granola on top. YUM! Best summer breakfast ever.
by Emilee Wells
7 cups old-fashioned oats
1 cup wheat germ
1 cup whole wheat flour
1/2 cup brown sugar
1 cup canola oil
1 cup honey
1/4 cup water
2 T. vanilla
1-1/2 tsp. salt
2 T. cinnamon
1 cup unsweetened coconut (optional)
Also optional: Almonds, pecans, sunflower seeds, or whatever kind of nut you like.
Mix all of the ingredients together and spread out on a greased cookie sheet. Bake at 325 for 20 minutes. Stir and bake another 15 minutes. Scrape the bottom of cookie sheet as soon as it is done to prevent sticking. Cool and then store in an airtight container.
My family loves this served with fresh berries, yogurt cream (which we make with half-and-half in an attempt to be not quite so naughty), and the granola on top. YUM! Best summer breakfast ever.
Friday, April 23, 2010
Roasted Asparagus
Roasted Asparagus
by Emilee Wells
1 lb. asparagus
1 tsp. coarse salt
1 tbsp. olive oil
Preheat oven to 425. Wash asparagus and trim woody ends. Spread out on baking sheet in a single layer. Drizzle with olive oil. Sprinkle with salt. Roast for 25 minutes.
This same technique works wonders with cauliflower, and bags of frozen mixed veggies.
by Emilee Wells
1 lb. asparagus
1 tsp. coarse salt
1 tbsp. olive oil
Preheat oven to 425. Wash asparagus and trim woody ends. Spread out on baking sheet in a single layer. Drizzle with olive oil. Sprinkle with salt. Roast for 25 minutes.
This same technique works wonders with cauliflower, and bags of frozen mixed veggies.
Asparagus Slaw
I didn't know people ate asparagus raw, but this was so good. If you tossed it with pasta and some halved cherry tomatoes, it would be a great, light summer entree.
Asparagus Slaw
by Jolynn Shull
2 lbs. asparagus, shaved with vegetable peeler (or sliced thinly lengthwise with a knife)
1 cup parmesan, freshly shredded
2 tbsp. water
3 tbsp. lemon juice
1/4 cup olive oil
Salt and pepper to taste
Mix parmesan, water, lemon juice, and olive oil in a bowl until well combined. Toss with asparagus, and add salt and pepper to taste.
Asparagus Slaw
by Jolynn Shull
2 lbs. asparagus, shaved with vegetable peeler (or sliced thinly lengthwise with a knife)
1 cup parmesan, freshly shredded
2 tbsp. water
3 tbsp. lemon juice
1/4 cup olive oil
Salt and pepper to taste
Mix parmesan, water, lemon juice, and olive oil in a bowl until well combined. Toss with asparagus, and add salt and pepper to taste.
Zucchini Quesadillas
The zucchini alone for these is delicious, and they are infinitely customizable for your family's tastes. (Unless, of course, your family will not touch zucchini.:)
Zucchini Quesadillas
by Nadine Bailey
1 teaspoon olive oil
Cooking spray
1/3 cup finely chopped onion (optional)
1/2 teaspoon bottled minced garlic
1 1/4 cups shredded zucchini (about 2 medium)
1/2 to 1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
10 (8-inch) fat-free flour tortillas
1 cup shredded mozzarella cheese
1/2 to 1 cup diced tomato
1/4 cup chopped olives
Zucchini Quesadillas
by Nadine Bailey
1 teaspoon olive oil
Cooking spray
1/3 cup finely chopped onion (optional)
1/2 teaspoon bottled minced garlic
1 1/4 cups shredded zucchini (about 2 medium)
1/2 to 1 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon black pepper
10 (8-inch) fat-free flour tortillas
1 cup shredded mozzarella cheese
1/2 to 1 cup diced tomato
1/4 cup chopped olives
Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add (onion and) garlic; sauté for 1 minute. Add zucchini; sauté for 2 minutes or until zucchini turns bright green in color. Remove from heat; stir in oregano, salt, and pepper.
Wipe pan clean with paper towels, and coat with cooking spray#. Heat pan over medium heat*. Add 1 tortilla to pan, and sprinkle with mozzarella. Top with layers of tomato, olives, zucchini mixture and sprinkle again with mozzarella. Fold tortilla in half. Cook for 3 minutes or until lightly browned on bottom. Carefully turn quesadilla; cook for 2 minutes or until lightly browned. Place quesadilla on a wire rack to cool. Repeat procedure with the remaining tortillas, mozzarella, zucchini mixture, tomato, olives, and feta. Serve warm.
# Alternatively, you can coat the pan with olive oil and cook each tortilla in heated oil to get a crunchier gordita-like shell
* Can use pancake griddle instead; this allows for many quesedillas to be cooking at the same time
Yield: 6-8 servings
Friday, April 16, 2010
Recipe Websites
Here are a couple of my favorite websites for delicious recipes with fun and funny commentary.
Dalai Mama Cooks-- I've been reading this blog since before Olivia was born, and it's gone, recently, from a blog of family musings to a recipe blog. I was worried, but I think it's better as a cooking blog. You really should check out some of her recipes. (The saturated pork chops look AMAZING, but that might just be because I am seriously becoming a carnivore with this pregnancy.)
Pioneer Woman-- Is there anyone out there who isn't already reading about Ree and her love affair with butter? If you haven't seen her before, you really need to see her soon.
Dalai Mama Cooks-- I've been reading this blog since before Olivia was born, and it's gone, recently, from a blog of family musings to a recipe blog. I was worried, but I think it's better as a cooking blog. You really should check out some of her recipes. (The saturated pork chops look AMAZING, but that might just be because I am seriously becoming a carnivore with this pregnancy.)
Pioneer Woman-- Is there anyone out there who isn't already reading about Ree and her love affair with butter? If you haven't seen her before, you really need to see her soon.
Wednesday, March 17, 2010
One Hour Rolls
Shirley's One Hour Rolls
by Emilee Wells
1 c. warm water
1/4 c. sugar
1/3 c. oil
2 T. yeast
Mix together and let stand 15 minutes
Add:
1 t. salt
1 beaten egg
3 or 3-1/2 c. flour
Mix and let stand 10 minutes. Shape and let rise 20-30 minutes. Bake at 375 for 10 minutes. makes 1-1/2 doz rolls . Recipe can easily be doubled or tripled.
Homemade Bang Bang Shrimp Salad
Editor's Note: This was DELICIOUS and not something I would ever think I could make. Thank you, Jolynn!
Homemade Bang Bang Shrimp Salad
by Jolynn Shull
Shrimp:
Cornstarch enough to coat all the shrimp (about 1/4 cup?)
1-2 t. garlic powder
2 pinches kosher salt
1/4 inch of oil in the bottom of a skillet
Sauce:
1 c. thai sweet chili sauce
1/4 c. mayonnaise
Srirachii hot chili sauce (for those with a touch of the masochist)
Salad:
Salad mix
Red bell pepper
Snow peas
Bean sprouts
Shrimp:
Pre-heat oil in skillet. Mix cornstarch, garlic powder, and salt. Lightly coat shrimp with mix. Quickly fry shrimp (about 30 seconds per side--you know it's done when it's pink). Sprinkle with salt.
Sauce:
Mix mayo with sweet chili sauce and add srirachi to taste. (Your taste could possible be none.) Toss shrimp with sauce.
Variation: Pop-Pop Shrimp. Use sweet-and-sour sauce instead of sweet chili. Much milder.
Salad:
Chop veggies and add to salad mix.
Add shrimp to the top of each person's plate of salad.
Kid variation: Bang-Bang Tacos--Put a small amount of salad and a few shrimp on the top of a corn tortilla.
Homemade Bang Bang Shrimp Salad
by Jolynn Shull
Shrimp:
Cornstarch enough to coat all the shrimp (about 1/4 cup?)
1-2 t. garlic powder
2 pinches kosher salt
1/4 inch of oil in the bottom of a skillet
Sauce:
1 c. thai sweet chili sauce
1/4 c. mayonnaise
Srirachii hot chili sauce (for those with a touch of the masochist)
Salad:
Salad mix
Red bell pepper
Snow peas
Bean sprouts
Shrimp:
Pre-heat oil in skillet. Mix cornstarch, garlic powder, and salt. Lightly coat shrimp with mix. Quickly fry shrimp (about 30 seconds per side--you know it's done when it's pink). Sprinkle with salt.
Sauce:
Mix mayo with sweet chili sauce and add srirachi to taste. (Your taste could possible be none.) Toss shrimp with sauce.
Variation: Pop-Pop Shrimp. Use sweet-and-sour sauce instead of sweet chili. Much milder.
Salad:
Chop veggies and add to salad mix.
Add shrimp to the top of each person's plate of salad.
Kid variation: Bang-Bang Tacos--Put a small amount of salad and a few shrimp on the top of a corn tortilla.
Sunday, March 14, 2010
Baked Brie
I love to pretend I'm fancy every now and again, and this little appetizer, served with apples, pears, or crackers, fits my romantic bill. Yum! Recipe from Food Network. (I used a smaller brie wheel, and cut everything else in half.)
Baked Brie
by Emilee Wells
1 (7 to 8-inch) wheel brie cheese
1/4 cup dried cherries
1/4 cup sliced toasted almonds
3 tablespoons brown sugar
2 sheets (12 by 18-inch) puff pastry
2 eggs, beaten
Preheat the oven to 400 degrees F.
Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook's Note 2.
Cook's Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a pairing knife. Then, take a long piece of dental floss and wrap it around both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom.
Baked Brie
by Emilee Wells
1 (7 to 8-inch) wheel brie cheese
1/4 cup dried cherries
1/4 cup sliced toasted almonds
3 tablespoons brown sugar
2 sheets (12 by 18-inch) puff pastry
2 eggs, beaten
Preheat the oven to 400 degrees F.
Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook's Note 2.
Cook's Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a pairing knife. Then, take a long piece of dental floss and wrap it around both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom.
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