This is a 'by ear' recipe, so improvised based on the tools that you have at hand.
Ingredients:
80 proof brandy
blackberries, raspberries or blueberries
real grade B maple syrup
Pick enough berries to fill a clean glass jar in the size of your choice at least a third, and up to a half, full. I use about two quarts of berries for a gallon of cordial. If those lovely wild blackberries don't grow in your neighborhood, you can substitute raspberries or blueberries. The little wild blueberries will give your cordial a more intense flavor than the larger cultivated ones, but either way blueberries are relatively tough-skinned and you will need to macerate them - crush or grind coarsely - before adding the other ingredients.
Fill the jar to the top with equal parts of maple syrup and 80 proof brandy. Put the cover on the jar and shake to mix. Label, date, and leave the fruit to infuse for at least 10 days, and up to 6 weeks. Shake occasionally when you think of it. Strain out the fruit (marvelous over ice cream) and decant the cordial into glass jars or bottles. Keeps for years without refrigeration.
4/21/13
Dashi
It's kind of like a Japanese stir fry using root vegetables and a very thin, sweet sauce.
Ingredients:
1/2 lb thinly sliced beef loin cut into 1 ½” pieces
4 potatoes, cut into quarters
1 onion, cut into wedges
1/4 lb carrots, cut into bite size chunks
1/2 package shirataki noodles
2 1/2 C dashi soup
2 T mirin
2 T sugar
4 T soy sauce
1 T of vegetable oil
Heat 1 tbsp of vegetable oil in a deep pot and saute beef quickly on high heat. Add onion, carrot, potato, and shirataki in the pan and saute together. Pour stock in and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer until potatoes are softened. Add sugar and mirin and put a drop-lid. Simmer for about 5 minutes and add soy sauce. Simmer until the liquid are almost gone.
Ingredients:
1/2 lb thinly sliced beef loin cut into 1 ½” pieces
4 potatoes, cut into quarters
1 onion, cut into wedges
1/4 lb carrots, cut into bite size chunks
1/2 package shirataki noodles
2 1/2 C dashi soup
2 T mirin
2 T sugar
4 T soy sauce
1 T of vegetable oil
Heat 1 tbsp of vegetable oil in a deep pot and saute beef quickly on high heat. Add onion, carrot, potato, and shirataki in the pan and saute together. Pour stock in and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer until potatoes are softened. Add sugar and mirin and put a drop-lid. Simmer for about 5 minutes and add soy sauce. Simmer until the liquid are almost gone.
Hemp Milk
Personally, I've never tried this recipe yet. I've only had a friend swear by it.
Ingredients:
2/3 cup hemp seeds
4 cups water
Place hemp seeds that still have their shells in a food processor and continuously blend until it forms a moist meal. Add a few ounces of filtered water until well blended and creamy. Add mixture into a blender if your food processor cannot withstand 4-5 cups of water; and blend thoroughly. Pour into a pitcher with a lid, strain shells as you pour.
Ingredients:
2/3 cup hemp seeds
4 cups water
Place hemp seeds that still have their shells in a food processor and continuously blend until it forms a moist meal. Add a few ounces of filtered water until well blended and creamy. Add mixture into a blender if your food processor cannot withstand 4-5 cups of water; and blend thoroughly. Pour into a pitcher with a lid, strain shells as you pour.
Almond Milk
I'm not very fond of most of the almond milk choices. Either you get the vanilla flavored and it's too sweet or you get the unflavored and it's too bland. Cold is pricey and boxed is sort of nasty. Here's a way to make your own.
Ingredients:
1 cup raw almonds
1 cup water + 3 cups water
2 dates (optional)
1/2 tsp vanilla (optional)
Soak the almonds in the 1 cup of water overnight or for at least 6 hours. Drain the water from the almonds and discard. Blend the 3 cups of water, almonds and dates until well blended and almost smooth. Strain the mixture using a cheesecloth or other strainer.
**Raw almond milk will keep well in the refrigerator for three or four days.
Ingredients:
1 cup raw almonds
1 cup water + 3 cups water
2 dates (optional)
1/2 tsp vanilla (optional)
Soak the almonds in the 1 cup of water overnight or for at least 6 hours. Drain the water from the almonds and discard. Blend the 3 cups of water, almonds and dates until well blended and almost smooth. Strain the mixture using a cheesecloth or other strainer.
**Raw almond milk will keep well in the refrigerator for three or four days.
Flourless Peanut Butter Cookies
I'm not much of a fan of most peanut butter cookies. These, however, I love because they are chewy and just the right amount of sweet to crisp ratio.
Ingredients:
2 cups sugar
2 eggs
2 tsp gf vanilla extract
2 cup gf peanut butter
Raw sugar crystals
325°. Mix ingredients. Drop by the rounded teaspoonful onto an ungreased cookie sheet. Press fork over the cookies in a thatch pattern and sprinkle with raw sugar before baking. Bake for 10 minutes and let cool on the cookie sheet completely.
Ingredients:
2 cups sugar
2 eggs
2 tsp gf vanilla extract
2 cup gf peanut butter
Raw sugar crystals
325°. Mix ingredients. Drop by the rounded teaspoonful onto an ungreased cookie sheet. Press fork over the cookies in a thatch pattern and sprinkle with raw sugar before baking. Bake for 10 minutes and let cool on the cookie sheet completely.
4/20/13
Cold and Flu Tea
When you’re huddled at home nursing a cold or flu, a warm cup of herb tea is comfort in itself. An advantage to drinking tea is that the liquid thins congestion and flushes out toxins. Drinking two to three cups of the following tea, nice and hot, will make you sweat and lower a fever. If possible, tuck yourself into a warm bed afterwards.
Ingredients:
1/2 teaspoon Yarrow flowers
1/2 teaspoon Elder flowers
1/2 teaspoon Peppermint leaves
1/2 teaspoon Echinacea root
1/2 teaspoon Schisandra berries
3 cups boiling water
Combine the herbs in a teapot and pour the boiling water over them. Steep for at least 20 minutes. Strain and drink throughout the day. You can make a double batch and keep it in the refrigerator, just be sure to warm it before drinking.
Cold and Flu Tea recipes reprinted with permission from The Herb Companion magazine, a division of Ogden publications. Recipes written by Kathi Keville. Kathi Keville is the author of eleven books, including Aromatherapy: A Complete Guide to the Healing Art and Herbs for Health and Healing. She teaches herb and aromatherapy seminars throughout the United States and is director of the American Herb Association (www.ahaherb.com).
Ingredients:
1/2 teaspoon Yarrow flowers
1/2 teaspoon Elder flowers
1/2 teaspoon Peppermint leaves
1/2 teaspoon Echinacea root
1/2 teaspoon Schisandra berries
3 cups boiling water
Combine the herbs in a teapot and pour the boiling water over them. Steep for at least 20 minutes. Strain and drink throughout the day. You can make a double batch and keep it in the refrigerator, just be sure to warm it before drinking.
Cold and Flu Tea recipes reprinted with permission from The Herb Companion magazine, a division of Ogden publications. Recipes written by Kathi Keville. Kathi Keville is the author of eleven books, including Aromatherapy: A Complete Guide to the Healing Art and Herbs for Health and Healing. She teaches herb and aromatherapy seminars throughout the United States and is director of the American Herb Association (www.ahaherb.com).
Chicken Paprikash with Spaetzle
This is a classic Hungarian dish that is mild and warm. Very much a comfort food.
Ingredients:
Chicken:
1-3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter or margarine
1 tablespoon oil
4-6 cups water
1 (8.16 ounce) container sour cream
Spaetzle:
2 cups all-purpose flour
2-6 eggs
salt and pepper
Start by heating the oil in a large pot and browning your chicken parts. Remove the chicken and add the butter or margarine to the pot. Sauté the onion in the melted butter until transparent. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. Chicken should be very tender and about to fall off bones. Remove chicken and set aside.
Add enough fresh water to pot to bring back to original level. Check flavor of broth. If flavor is weak add a bullion cube to produce a well flavored broth. Bring broth to boil. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. Spaetzle is cooked when it floats on surface. You may need to remove some to get it all in the pot. With all spaetzle cooked and in pot you now add your sour cream to broth (the amount is individual according to how creamy you wish the sauce to become and how much water you started with).
Ingredients:
Chicken:
1-3 lb chicken parts
1 medium onion, diced
1 tablespoon smoked paprika
2 tablespoons butter or margarine
1 tablespoon oil
4-6 cups water
1 (8.16 ounce) container sour cream
Spaetzle:
2 cups all-purpose flour
2-6 eggs
salt and pepper
Start by heating the oil in a large pot and browning your chicken parts. Remove the chicken and add the butter or margarine to the pot. Sauté the onion in the melted butter until transparent. Add paprika, chicken, and water, bring to a boil then reduce to simmer for 45 minutes. Chicken should be very tender and about to fall off bones. Remove chicken and set aside.
Add enough fresh water to pot to bring back to original level. Check flavor of broth. If flavor is weak add a bullion cube to produce a well flavored broth. Bring broth to boil. Combine flour, salt, and pepper with eggs (the more eggs the richer the batter but two is OK) to form a thick batter. Drop batter in boiling broth in 1/8 to 1/4 teaspoon amounts until all batter is in pot and cooked. Spaetzle is cooked when it floats on surface. You may need to remove some to get it all in the pot. With all spaetzle cooked and in pot you now add your sour cream to broth (the amount is individual according to how creamy you wish the sauce to become and how much water you started with).
Flourless Fudge Cookies
These are sumptuous, rich cookies that just melt in your mouth. GF notes in purple.
Ingredients:
2 1/4 cups confectioners' sugar
1/4 tsp salt
1 tsp espresso powder
1 cup cocoa powder
3 large egg whites
2 tsp vanilla extract or gf vanilla extract
Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment. Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth. Drop the soft, batter-like dough onto the prepared baking sheets in 1 1/2" circles; a tablespoon cookie scoop works well here.
Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops. Remove the cookies from the oven, and allow them to cool right on the pan.
4/19/13
Immune Support Syrup
I wish that I still had the original article that I pulled this from so I could cite it. It has been so very helpful in keeping my butt active and on the go.
Ingredients:
3 cups cold water
½ cup organic Elderberries
½ cup organic Hawthorn berries
¼ cup organic Rosehips
1 organic cinnamon stick
¾ to 1 cup raw local honey
1.5 ounces brandy or Skullcap tincture (optional preservative)
Combine herbs with cold water in a pot and bring to a boil. Reduce heat and allow herbs to simmer for 30 to 40 minutes. Remove from heat and mash the berries in the liquid mixture. Strain the herbs through cheesecloth and squeeze out the juice. Measure the liquid and add an equal amount of honey. Gently heat the honey and juice for a few minutes until well combined, but do not boil! Stir in brandy or tincture if you’d like and pour the finished syrup into sterilized glass bottles. Label and keep refrigerated for up to 6 months.Take a teaspoon or two daily to support your heart and immune system during times of duress.
Ingredients:
3 cups cold water
½ cup organic Elderberries
½ cup organic Hawthorn berries
¼ cup organic Rosehips
1 organic cinnamon stick
¾ to 1 cup raw local honey
1.5 ounces brandy or Skullcap tincture (optional preservative)
Combine herbs with cold water in a pot and bring to a boil. Reduce heat and allow herbs to simmer for 30 to 40 minutes. Remove from heat and mash the berries in the liquid mixture. Strain the herbs through cheesecloth and squeeze out the juice. Measure the liquid and add an equal amount of honey. Gently heat the honey and juice for a few minutes until well combined, but do not boil! Stir in brandy or tincture if you’d like and pour the finished syrup into sterilized glass bottles. Label and keep refrigerated for up to 6 months.Take a teaspoon or two daily to support your heart and immune system during times of duress.
Cheddar, Beer and Ham Soup
It may sound like an odd mix, but I adore this soup. I also typically make a lot of Bob and Doug Mackenzie jokes while making it. It doesn't have a strong flavor. It's very mellow. Adjust the cheese ratio if you want a stronger flavor.
Ingredients:
2 cups thinly sliced carrots
1 ½ cups diced thinly sliced celery
1 cup butter
½ cup all purpose flour
56 oz. chicken stock
8 cups shredded cheddar cheese
2 cups heavy cream
2 tablespoons worcestershire sauce
2 tablespoons dry mustard
1 cup dark flat beer
16 oz diced ham
2 cups diced raw scallions
salt and pepper to taste
Sauté carrots and celery in butter until tender. Add flour slowly to the mix and whisk frequently for 6 minutes. Add stock while stirring slowly and simmer for 25 minutes. Remove soup from heat and whisk in cheese a small amount at a time until it’s smooth. Blend in cream, worcestershire, mustard and beer. Add ham and raw scallions just before serving.
Ingredients:
2 cups thinly sliced carrots
1 ½ cups diced thinly sliced celery
1 cup butter
½ cup all purpose flour
56 oz. chicken stock
8 cups shredded cheddar cheese
2 cups heavy cream
2 tablespoons worcestershire sauce
2 tablespoons dry mustard
1 cup dark flat beer
16 oz diced ham
2 cups diced raw scallions
salt and pepper to taste
Sauté carrots and celery in butter until tender. Add flour slowly to the mix and whisk frequently for 6 minutes. Add stock while stirring slowly and simmer for 25 minutes. Remove soup from heat and whisk in cheese a small amount at a time until it’s smooth. Blend in cream, worcestershire, mustard and beer. Add ham and raw scallions just before serving.
Anderson Cooper Cookies
I'm not quite sure what the story is behind these, but I sure could take a bite out of Anderson Cooper if you know what I mean.
Ingredients:
1½ cups whole almonds skinned
½ cup powdered sugar +
1½ tbsp cornstarch
½ tsp baking powder
¼ tsp salt
2 egg whites
1 tsp vanilla extract
1 tsp honey
2 tsp orange zest
Preheat oven to 375 degrees F. In a food processor, combine almonds and ½ cup powdered sugar and pulse until a fine powder forms. Make sure there are no remaining chunks of almonds. Add in the cornstarch, baking powder and salt.In the bowl of a standing mixer using a whisk attachment, whisk egg whites with 2 teaspoons of powdered sugar until stiff peaks form. Add in the vanilla extract and honey. Slowly add in the orange zest and dry ingredients until well combined. Drop cookies by tablespoon full onto a greased cookie sheet and bake for 7 to 9 minutes until very lightly golden. Dust with powdered sugar.
Ingredients:
1½ cups whole almonds skinned
½ cup powdered sugar +
1½ tbsp cornstarch
½ tsp baking powder
¼ tsp salt
2 egg whites
1 tsp vanilla extract
1 tsp honey
2 tsp orange zest
Preheat oven to 375 degrees F. In a food processor, combine almonds and ½ cup powdered sugar and pulse until a fine powder forms. Make sure there are no remaining chunks of almonds. Add in the cornstarch, baking powder and salt.In the bowl of a standing mixer using a whisk attachment, whisk egg whites with 2 teaspoons of powdered sugar until stiff peaks form. Add in the vanilla extract and honey. Slowly add in the orange zest and dry ingredients until well combined. Drop cookies by tablespoon full onto a greased cookie sheet and bake for 7 to 9 minutes until very lightly golden. Dust with powdered sugar.
4/18/13
Deep Chest and Throat Congestion Decoction
There is not much that you can do to make me take flu medicine. I dry up. I get dizzy. I get worse after taking it most of the time. Instead I'd rather fish around in my cabinets and come up with food based medicines to help. Please remember that I am not a doctor and do not dispense medical advice.
Ingredients:
4 “finger sized” pieces of Osha root
2 - 4 Licorice root sticks
1/2 oz Elecampane root
1/2 oz Wild Cherry Bark
1 tablespoon Horehound
3 or 4 sprigs of Thyme or 1 tsp dried
zest and juice from one lemon
3 or 4 inches of fresh Ginger root sliced, or 2 tsp of dried Ginger root
4 cups water
1 1/2 – 2 cup raw local honey
Combine all ingredients, except the honey, with the water and allow to soak at room temperature for several hours.
Next, gently simmer all ingredients – except the honey – together until the liquid is reduced by half. Strain and press as much liquid as possible from the herbs. Measure the decocted liquid and add an equal portion of honey while the liquid is still warm. Store in a sealed glass jar or bottle in the refrigerator and use as needed.
Ingredients:
4 “finger sized” pieces of Osha root
2 - 4 Licorice root sticks
1/2 oz Elecampane root
1/2 oz Wild Cherry Bark
1 tablespoon Horehound
3 or 4 sprigs of Thyme or 1 tsp dried
zest and juice from one lemon
3 or 4 inches of fresh Ginger root sliced, or 2 tsp of dried Ginger root
4 cups water
1 1/2 – 2 cup raw local honey
Combine all ingredients, except the honey, with the water and allow to soak at room temperature for several hours.
Next, gently simmer all ingredients – except the honey – together until the liquid is reduced by half. Strain and press as much liquid as possible from the herbs. Measure the decocted liquid and add an equal portion of honey while the liquid is still warm. Store in a sealed glass jar or bottle in the refrigerator and use as needed.
Arroz Doce
This is a super creamy Brazilian rice pudding.
Ingredients:
4 cup water
2 cup long grained rice
1 cinnamon stick
½ qt. milk
1 (14 oz) can of sweetened condensed milk
2 tsp gf baking powder
cinnamon (optional)
grated lime zest (optional)
Pour 4 cups of water over 1 cup long grain rice and 1 cinnamon stick. Cook until the rice absorbs all the water and add water as needed until the rice is well cooked. Remove cinnamon stick. In a separated sauce pan, bring to boil 1/2 qt milk and 1 can sweetened condensed milk (14 oz can).
Add the cooked rice to the boiling milk (rice need to be still hot). (To your rice pudding gets creamy, you need to combine the hot milk with hot rice). Cook the rice pudding more five minutes or until it gets a thicker sauce. Pour rice pudding into custard cups and sprinkle with cinnamon or grated lime zest.
NOTE: You have to pour in the milk into the cooked rice. Both should be hot. The milk should be boiling when you pour into the still hot rice.
Ingredients:
4 cup water
2 cup long grained rice
1 cinnamon stick
½ qt. milk
1 (14 oz) can of sweetened condensed milk
2 tsp gf baking powder
cinnamon (optional)
grated lime zest (optional)
Pour 4 cups of water over 1 cup long grain rice and 1 cinnamon stick. Cook until the rice absorbs all the water and add water as needed until the rice is well cooked. Remove cinnamon stick. In a separated sauce pan, bring to boil 1/2 qt milk and 1 can sweetened condensed milk (14 oz can).
Add the cooked rice to the boiling milk (rice need to be still hot). (To your rice pudding gets creamy, you need to combine the hot milk with hot rice). Cook the rice pudding more five minutes or until it gets a thicker sauce. Pour rice pudding into custard cups and sprinkle with cinnamon or grated lime zest.
NOTE: You have to pour in the milk into the cooked rice. Both should be hot. The milk should be boiling when you pour into the still hot rice.
4/17/13
Infused Herbal Butters
Since I do a lot of make ahead and freeze in vaccum sealed bags, I like to add my flavorings in so I can cheat and boil quickly if need be. Infusing herbs into butter only takes a few minutes, but it is so tasty. Herbal butters are decadent on steamed vegetables, warm dinner rolls, grilled fish, baked potatoes, pasta dishes, or when incorporated into sautés and sauces.
Ingredients:
Butter
Organic herbs, fresh or dried
Simply place the butter in a bowl, allow it to soften, add dried herbs or spices, and blend together. If using fresh herbs, chop and then blend with the butter. The amount used will depend on how flavorful the herbs are, but a typical amount is 2-4 TBSP of fresh herbs or 1 TBSP dried herbs per ½ cup (1 stick) of butter. The butter will taste delicious right away, but will improve if the flavors are allowed to develop for 24 hours in the refrigerator before using. Store extra herb butter in the refrigerator or freezer.
Ingredients:
Butter
Organic herbs, fresh or dried
Simply place the butter in a bowl, allow it to soften, add dried herbs or spices, and blend together. If using fresh herbs, chop and then blend with the butter. The amount used will depend on how flavorful the herbs are, but a typical amount is 2-4 TBSP of fresh herbs or 1 TBSP dried herbs per ½ cup (1 stick) of butter. The butter will taste delicious right away, but will improve if the flavors are allowed to develop for 24 hours in the refrigerator before using. Store extra herb butter in the refrigerator or freezer.
Potato Pancakes
A lot of people label potato pancakes as a breakfast only meal. Much like crepes or cornbread waffles, I like to serve them with savory meats and gravies.
Ingredients:
3 large eggs
3 large potatoes
2 tablespoon finely chopped onion
1/3 cup all purpose flour
1 teaspoon salt
¼ teaspoon pepper
½ tablespoon baking powder
1/8 teaspoon parsley
oil
Grate potatoes coarsely, drain of moisture, pat dry and put aside. In a large bowl mix the eggs, onion, salt, baking powder, flour, pepper and parsley together.
Brush a heavy skillet with oil and bring to medium-high heat. Fry teaspoonfuls of the mixture at a time for 3-4 minutes on each side.
Ingredients:
3 large eggs
3 large potatoes
2 tablespoon finely chopped onion
1/3 cup all purpose flour
1 teaspoon salt
¼ teaspoon pepper
½ tablespoon baking powder
1/8 teaspoon parsley
oil
Grate potatoes coarsely, drain of moisture, pat dry and put aside. In a large bowl mix the eggs, onion, salt, baking powder, flour, pepper and parsley together.
Brush a heavy skillet with oil and bring to medium-high heat. Fry teaspoonfuls of the mixture at a time for 3-4 minutes on each side.
Fresh Berries with Grand Marnier Cream
This is a wonderfully light adult summer dessert.
Ingredients:
1 pt fresh blueberries
4 oz. Grand Marnier liqueur
1 pt fresh raspberries
2 cup sour cream
2 pts fresh strawberries, hulled and halved
1 ¼ cup white sugar
½ cup butter
In a sauté pan melt butter and add in Grand Marnier. Cook off the alcohol and pour into a large bowl. Add the sour cream and sugar and beat with a whisk until smooth. Chill. Mix chilled berries together and pour into 2 tall martini glasses. Top with cream mixture.
Ingredients:
1 pt fresh blueberries
4 oz. Grand Marnier liqueur
1 pt fresh raspberries
2 cup sour cream
2 pts fresh strawberries, hulled and halved
1 ¼ cup white sugar
½ cup butter
In a sauté pan melt butter and add in Grand Marnier. Cook off the alcohol and pour into a large bowl. Add the sour cream and sugar and beat with a whisk until smooth. Chill. Mix chilled berries together and pour into 2 tall martini glasses. Top with cream mixture.
4/16/13
Mom's 'Last Nerve' Tincture
I love the name alone. I found it in an old newsletter sent out by Mountain Rose Herbs. This nervine tonic tincture formula will help Mom keep her cool during
stressful situations. Oat tops in this recipe provide mild nourishment
to strengthen the nerves. Both oats and skullcap – which tends to have a
more immediate, yet gentle calming effect – are indicated for
nervousness, exhaustion, some types of headaches, and restless sleep.
Skullcap is also anti-spasmodic and helps relax tense muscles. Holy
basil is an important adaptogenic herb in India that allows the mind to
adapt and react to incoming stress with calm, perhaps thanks to its
antioxidant content including flavonoids, phenolics, and carotenoids.
Ingredients:
½ organic Milky Oat Tops tincture
¼ organic Skullcap tincture
¼ organic Holy Basil tincture
You can make your own individual herb tinctures and mix them according to the ratio above, or blend our pre-made tinctures in a glass dropper bottle. Take 3 droppers up to three times a day to help prepare your nervous system for unexpected stressors as you balance family, friends, work, love, hobbies, finances, and more each day.
Ingredients:
½ organic Milky Oat Tops tincture
¼ organic Skullcap tincture
¼ organic Holy Basil tincture
You can make your own individual herb tinctures and mix them according to the ratio above, or blend our pre-made tinctures in a glass dropper bottle. Take 3 droppers up to three times a day to help prepare your nervous system for unexpected stressors as you balance family, friends, work, love, hobbies, finances, and more each day.
Deep Fried Biscuit Bites
Okay, this certainly isn't diet worth, but they're so good.
Ingredients:
1 C All Purpose Flour
1 T Sugar
1 C Water
½ t Salt
½ C Butter
5 Eggs
1 t Grated Lemon Peel or Zest
Confectioners Sugar
Lots of Vegetable Oil
In a small mixing bowl combine flour, sugar and salt; set aside. In medium saucepan heat the water and butter to boiling. Add the flour mixture in all at once, stirring vigorously until the mixture leaves the side of the pan in a smooth compact ball. Remove from heat.
Place the ball mixture in a large bowl. Add the eggs one at a time, beating well after each egg until the batter is smooth and glossy. Add in the peel and mix well.
In a deep fryer (350 °) or a heavy saucepan with 3-4 inches of hot oil, drop the dough by the teaspoonfuls. Turn the dough occasionally so the balls will puff. Fry for 5 minutes or until light golden brown. Drain on a paper towel and drench in powdered sugar before it cools.
***These are best eaten when they’re hot or accompanied by real maple syrup. If you eat too many too fast you get a really bad sugar rush, but it’s worth it.
Ingredients:
1 C All Purpose Flour
1 T Sugar
1 C Water
½ t Salt
½ C Butter
5 Eggs
1 t Grated Lemon Peel or Zest
Confectioners Sugar
Lots of Vegetable Oil
In a small mixing bowl combine flour, sugar and salt; set aside. In medium saucepan heat the water and butter to boiling. Add the flour mixture in all at once, stirring vigorously until the mixture leaves the side of the pan in a smooth compact ball. Remove from heat.
Place the ball mixture in a large bowl. Add the eggs one at a time, beating well after each egg until the batter is smooth and glossy. Add in the peel and mix well.
In a deep fryer (350 °) or a heavy saucepan with 3-4 inches of hot oil, drop the dough by the teaspoonfuls. Turn the dough occasionally so the balls will puff. Fry for 5 minutes or until light golden brown. Drain on a paper towel and drench in powdered sugar before it cools.
***These are best eaten when they’re hot or accompanied by real maple syrup. If you eat too many too fast you get a really bad sugar rush, but it’s worth it.
Raspberry Cheesecake Brulee
I love creme brulee. Any excuse to make it is just fine in my book. Here's an interesting variation on the typical burned sugar custard including lovely raspberries.
Ingredients:
1 lb cream cheese, softened
3/4 cup sugar
2 eggs
1 tsp gf vanilla extract
2 tbsp water
1/2 pint raspberries, washed & patted dry
2-3 tbsp light brown sugar
325°. Beat cream cheese until smooth. Add sugar and mix. Add eggs, one at a time, scraping the bowl as needed. Mix in vanilla and water. Blend until smooth.
Divide raspberries between 6-8 small oven-proof dessert dishes. Spoon cheese filling over raspberries. Bake in oven until set, about 15-20 minutes. Remove, cool and refrigerate until needed.
When ready to serve, preheat broiler and sprinkle each dessert cup with 1-1½ t brown sugar. Place under broiler until sugar begins to bubble. Be careful not to burn. Let cool for 2 minutes.
Ingredients:
1 lb cream cheese, softened
3/4 cup sugar
2 eggs
1 tsp gf vanilla extract
2 tbsp water
1/2 pint raspberries, washed & patted dry
2-3 tbsp light brown sugar
325°. Beat cream cheese until smooth. Add sugar and mix. Add eggs, one at a time, scraping the bowl as needed. Mix in vanilla and water. Blend until smooth.
Divide raspberries between 6-8 small oven-proof dessert dishes. Spoon cheese filling over raspberries. Bake in oven until set, about 15-20 minutes. Remove, cool and refrigerate until needed.
When ready to serve, preheat broiler and sprinkle each dessert cup with 1-1½ t brown sugar. Place under broiler until sugar begins to bubble. Be careful not to burn. Let cool for 2 minutes.
4/15/13
Cardamom Digestive Tea
If you've never had the joy of tasting cardamom, it's a mix between a mild peppery flavor and smooth licorice. It does wonders for helping avoid indigestion and gas, as well as the mellowing factor that all good tea rituals can offer. This is simply a home remedy that I’ve collected, it's not professional
medical advice.
Ingredients:
1 teaspoon cardamom
1 cup boiling water.
Steep as you would ordinary tea. Strain if need be. Drink tea with meals.
Ingredients:
1 teaspoon cardamom
1 cup boiling water.
Steep as you would ordinary tea. Strain if need be. Drink tea with meals.
Gourmet Baked Beans
Another standard picnic that I'm not fond of unless I make it. This is my recipe for good, sticky crock beans.
Ingredients:
21 oz. baked beans
1/4 cup catsup
2 tbsp molasses
2 tbsp dark brown sugar
2 tbsp bacon drippings
1 tbsp mustard
1/4 cup minced grilled onions
1/2 pkg bacon, uncooked
350°. Mix all but the bacon together in a large pan and simmer over medium heat for 15 minutes. Pam a large roasting pan and pour in the beans. Layer the top with raw bacon slices and cover with aluminum foil. Bake for 30-45 minutes.
Ingredients:
21 oz. baked beans
1/4 cup catsup
2 tbsp molasses
2 tbsp dark brown sugar
2 tbsp bacon drippings
1 tbsp mustard
1/4 cup minced grilled onions
1/2 pkg bacon, uncooked
350°. Mix all but the bacon together in a large pan and simmer over medium heat for 15 minutes. Pam a large roasting pan and pour in the beans. Layer the top with raw bacon slices and cover with aluminum foil. Bake for 30-45 minutes.
Summer Peaches ala Mode
Nothing is better than sitting on your front porch on a warm and breezy summer day, eating sweet, flavorful peaches and creamy cool ice cream. GF warnings in purple. Vegan/dairy free warnings in green.
Ingredients:
2 tablespoons butter or vegan butter spread
1/4 cup honey
1/8th teaspoon ginger
1/8 teaspoon almond extract
1 teaspoon amaretto liquor
2-3 large peaches, peeled, stoned & sliced
4 scoops vanilla ice cream or gf vanilla or vegan coconut milk ice cream
In a skillet over medium-low heat, melt the butter with the honey, ginger, extract and liqueur. When the mixture bubbles add the peaches. Continue to cook until the peaches soften in 1-2 minutes. Spoon over ice cream.
Ingredients:
2 tablespoons butter or vegan butter spread
1/4 cup honey
1/8th teaspoon ginger
1/8 teaspoon almond extract
1 teaspoon amaretto liquor
2-3 large peaches, peeled, stoned & sliced
4 scoops vanilla ice cream or gf vanilla or vegan coconut milk ice cream
In a skillet over medium-low heat, melt the butter with the honey, ginger, extract and liqueur. When the mixture bubbles add the peaches. Continue to cook until the peaches soften in 1-2 minutes. Spoon over ice cream.
4/14/13
Persimmon Freezer Jam
I love tart flavors. Persimmons are one of those wonderful fruits that can be tart or sweet or both at the same time depending on how you prepare it.
Ingredients:
5 cups pureed persimmons
3 cups white sugar
1/4 cup fresh lemon juice
1/2 teaspoon grated orange zest
1 pinch ground nutmeg
In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened. Pour into sterilized jars and seal. Store in the freezer.
Ingredients:
5 cups pureed persimmons
3 cups white sugar
1/4 cup fresh lemon juice
1/2 teaspoon grated orange zest
1 pinch ground nutmeg
In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened. Pour into sterilized jars and seal. Store in the freezer.
GF Hamburger Buns
I'm very picky over gf bread texture. Almost more than the taste, it has to be like normal bread. These buns are wonderful and light.
Ingredients:
1 cup water, warmed to 110°F
1 Tablespoons agave syrup
1 1/2 teaspoons instant dry yeast
1 large egg white, at room temperature
1 large egg, at room temperature
1 teaspoon apple cider vinegar
1/4 cup oil of your choosing
3/4 cup sorghum flour
1 cup +1 1/2 tablespoons potato starch
1/2 cup tapioca starch/flour
1/3 white rice flour
1 Tablespoon non-fat dry milk powder
1 teaspoon xanthan gum
1/2 teaspoon guar gum
1/3 teaspoon sea salt
1 beaten egg white
Oil or spray oil (I use olive oil spray) the bottom of six 5" ramekins (or whatever size width you are using) and set aside. Preheat oven to 170°F. Add agave and yeast to warm water, stir and set aside until foamy, at least 5 minutes, or longer, when needed. In a separate bowl, whisk dry ingredients together. In the bowl of your mixer beat egg white until soft peaks form.
Add the one egg, oil, vinegar, and yeast mixture to the egg white and blend well on low speed. Add l at once, add the dry ingredients to wet and mix on high speed (No. 10) for 3 minutes.
Add 1/3 heaping cup to each ramekin dish and even out the tops out with your fingers or a rubber spatula dipped in filtered water several times, until smooth. My ramekins are 1" high and 5" round and were filled about 3/4 up to the top; large, I know. If using sesame seeds, brush top of dough with beaten egg white, sprinkle sesame seeds on top and press the seeds into the top of dough.
Place all 6 ramekins on a cookie sheet; turn oven off ; and place them all in the oven to until they rise about 1/2" or more above the rim, 30 minutes. Remove the buns from the oven and preheat the oven to 375°F. Place buns back in the oven and bake for 30 minutes or until golden brown.
As soon as they come out of the oven place them in a ziplock bag to allow them to steam, to soften the outside crust or leave out for a bit for the steam to naturally soften it as it cools. You baste the whole thing with butter as soon as it comes out of the oven, however, this would make it greasy to the touch. Believe me I tried it. It never fully soaks in. You could try basting it with butter while still in the baking cycle, when it's almost done, but I'd rather skip those extra calories. Slice with a serrated knife and serve.
Ingredients:
1 cup water, warmed to 110°F
1 Tablespoons agave syrup
1 1/2 teaspoons instant dry yeast
1 large egg white, at room temperature
1 large egg, at room temperature
1 teaspoon apple cider vinegar
1/4 cup oil of your choosing
3/4 cup sorghum flour
1 cup +1 1/2 tablespoons potato starch
1/2 cup tapioca starch/flour
1/3 white rice flour
1 Tablespoon non-fat dry milk powder
1 teaspoon xanthan gum
1/2 teaspoon guar gum
1/3 teaspoon sea salt
1 beaten egg white
Oil or spray oil (I use olive oil spray) the bottom of six 5" ramekins (or whatever size width you are using) and set aside. Preheat oven to 170°F. Add agave and yeast to warm water, stir and set aside until foamy, at least 5 minutes, or longer, when needed. In a separate bowl, whisk dry ingredients together. In the bowl of your mixer beat egg white until soft peaks form.
Add the one egg, oil, vinegar, and yeast mixture to the egg white and blend well on low speed. Add l at once, add the dry ingredients to wet and mix on high speed (No. 10) for 3 minutes.
Add 1/3 heaping cup to each ramekin dish and even out the tops out with your fingers or a rubber spatula dipped in filtered water several times, until smooth. My ramekins are 1" high and 5" round and were filled about 3/4 up to the top; large, I know. If using sesame seeds, brush top of dough with beaten egg white, sprinkle sesame seeds on top and press the seeds into the top of dough.
Place all 6 ramekins on a cookie sheet; turn oven off ; and place them all in the oven to until they rise about 1/2" or more above the rim, 30 minutes. Remove the buns from the oven and preheat the oven to 375°F. Place buns back in the oven and bake for 30 minutes or until golden brown.
As soon as they come out of the oven place them in a ziplock bag to allow them to steam, to soften the outside crust or leave out for a bit for the steam to naturally soften it as it cools. You baste the whole thing with butter as soon as it comes out of the oven, however, this would make it greasy to the touch. Believe me I tried it. It never fully soaks in. You could try basting it with butter while still in the baking cycle, when it's almost done, but I'd rather skip those extra calories. Slice with a serrated knife and serve.
Brown Rice Banana Muffins
I can't have 'nanners, but I love the smell of them cooking. These muffins have a fabulous texture to them. Dairy free notes in blue.
Ingredients:
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp xathan gum
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 cup multi-purpose brown rice flour blend
1/2 cup softened butter or butter alternative
2/3 cup sugar
2 tbsp molasses or honey
2 large eggs
1 1/2 cup very mashed ripe banana (2 medium)
Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers. Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend. Set aside. Beat together the soft butter, sugar, and molasses. Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.
Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process. After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds
Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine. Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.
Ingredients:
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp xathan gum
1/2 tsp salt
1/2 tsp cinnamon
1 3/4 cup multi-purpose brown rice flour blend
1/2 cup softened butter or butter alternative
2/3 cup sugar
2 tbsp molasses or honey
2 large eggs
1 1/2 cup very mashed ripe banana (2 medium)
Preheat the oven to 375°F. Grease a 12-cup muffin pan, or line the pan with papers, and grease the papers. Whisk together the baking powder, baking soda, xanthan gum, salt, cinnamon, and flour or flour blend. Set aside. Beat together the soft butter, sugar, and molasses. Beat in the eggs one at a time, scraping the bottom and sides of the bowl between additions.
Add the dry ingredients to the mixture in the bowl in three parts, alternately with the mashed bananas, beating well between additions and scraping the bottom and sides of the bowl one or two times during this process. After everything is added, scrape the bowl again and beat at medium high speed for 30 seconds
Scoop the batter into the prepared pan, mounding the cups full. The batter will rise above the level of each cup; that's fine. Bake the muffins for 22 to 25 minutes, until the middle springs back when lightly touched. Remove from the oven and let rest for 5 minutes before removing from the pan. Best served warm.
Country Chicken and Broccoli Shortcake
This is a fun little recipe that includes two of my favorite staples: wonderful fluffy biscuits and creamy, savory sauces.
Ingredients:
Baked country-style biscuits
2 tablespoon unsalted butter
1 lb. boneless skinless chicken thighs cut into 1” pieces
salt & pepper
1/4 cup finely sliced ham
4 scallions cut into 1" lengths
2 cups small broccoli florets
1 medium carrot thinly sliced
1 tablespoon of freshly chopped thyme leaves
pinch Cayenne pepper
1/4 cup dry sherry
1 cup heavy cream
In a large skillet, melt the butter, and add chicken and season with salt and pepper. Cook on medium high heat until golden brown - about 8 minutes. Transfer to a plate. Add the ham to skillet and cook for 30 seconds. Add the scallions, carrots and broccoli, and cook over low heat for three minutes.
Return the chicken to the skillet, and add the thyme leaves, cayenne, and a pinch of salt and pepper. Cook over medium heat and stir for one minute. Add the sherry and simmer until almost evaporated - about 2 minutes. Add the cream and simmer until thickened - about 5 minutes. Check seasonings (add more salt and pepper if necessary).
Split the pre-baked biscuits, and set 2 bottoms on each plate. Spoon the chicken mixture over the biscuits. Top with the top of the biscuits and serve.
Ingredients:
Baked country-style biscuits
2 tablespoon unsalted butter
1 lb. boneless skinless chicken thighs cut into 1” pieces
salt & pepper
1/4 cup finely sliced ham
4 scallions cut into 1" lengths
2 cups small broccoli florets
1 medium carrot thinly sliced
1 tablespoon of freshly chopped thyme leaves
pinch Cayenne pepper
1/4 cup dry sherry
1 cup heavy cream
In a large skillet, melt the butter, and add chicken and season with salt and pepper. Cook on medium high heat until golden brown - about 8 minutes. Transfer to a plate. Add the ham to skillet and cook for 30 seconds. Add the scallions, carrots and broccoli, and cook over low heat for three minutes.
Return the chicken to the skillet, and add the thyme leaves, cayenne, and a pinch of salt and pepper. Cook over medium heat and stir for one minute. Add the sherry and simmer until almost evaporated - about 2 minutes. Add the cream and simmer until thickened - about 5 minutes. Check seasonings (add more salt and pepper if necessary).
Split the pre-baked biscuits, and set 2 bottoms on each plate. Spoon the chicken mixture over the biscuits. Top with the top of the biscuits and serve.
Carrot Raisin Medley Salad
Cold salads are a must on hot summer days. In this recipe, the carrots and apples really compliment each other with their crisp bite and mellow sweet flavors. GF notes in purple.
Ingredients:
3 tbsp lemon juice
1 tbsp honey
3 tbsp mayonnaise or gluten free mayonnaise
6 carrots, shredded
3 tbsp sour cream
1 lg apple, diced
1/4 tsp sugar
1/3 cup raisins
Whisk the lemon juice, honey, mayo, sour cream and sugar together then mix with the raisins, carrots and apple.
Ingredients:
3 tbsp lemon juice
1 tbsp honey
3 tbsp mayonnaise or gluten free mayonnaise
6 carrots, shredded
3 tbsp sour cream
1 lg apple, diced
1/4 tsp sugar
1/3 cup raisins
Whisk the lemon juice, honey, mayo, sour cream and sugar together then mix with the raisins, carrots and apple.
Phirni
This is a savory/sweet Indian rice pudding given body and spice by the use of almonds, pistachios, saffron and cardamom.
Ingredients:
1/2 cup long grained rice
2 cups water
4 cups full cream milk
1/2 cup sugar
1/2 teaspoon cardamom powder
pinch of saffron strands
1/4 cup unsalted almonds, chopped coarsely
1/4 cup pistachios, chopped coarsely
Wash and drain rice. Put it into a bowl and cover with water. Soak for 2 hours. Drain water away and grind the rice to a coarse paste in a blender or food processor (there should still be large pieces visible), about 10 to 12 one-second pulses.
Combine rice paste, milk, sugar, cardamom, and saffron into a heavy-bottomed saucepan and bring to a simmer over medium heat. Cook, stirring frequently until the rice is completely tender, about 25 minutes. Add half of almonds and pistachios to the mixture. Stir vigorously and turn off the heat. Allow the phirni to cool and serve in individual bowls garnished with the remaining almonds and pistachios.
Ingredients:
1/2 cup long grained rice
2 cups water
4 cups full cream milk
1/2 cup sugar
1/2 teaspoon cardamom powder
pinch of saffron strands
1/4 cup unsalted almonds, chopped coarsely
1/4 cup pistachios, chopped coarsely
Wash and drain rice. Put it into a bowl and cover with water. Soak for 2 hours. Drain water away and grind the rice to a coarse paste in a blender or food processor (there should still be large pieces visible), about 10 to 12 one-second pulses.
Combine rice paste, milk, sugar, cardamom, and saffron into a heavy-bottomed saucepan and bring to a simmer over medium heat. Cook, stirring frequently until the rice is completely tender, about 25 minutes. Add half of almonds and pistachios to the mixture. Stir vigorously and turn off the heat. Allow the phirni to cool and serve in individual bowls garnished with the remaining almonds and pistachios.
Beef Bulgogi
We do a lot of oriental inspired food to get over food allergies and stretching budgets, which is more of a mish-mash than a regional thing. Bulgogi is a grilled meat that's very flavorful and moist and is usually served over rice or rolled into red lettuce leaves. It cooks very fast and has a slightly sweet taste to it.
Ingredients:
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons light brown sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper
Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
Ingredients:
1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons light brown sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper
Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
English Roast Beast
This is my absolutely favorite beef roast recipe ever. Everyone in my family will eat it- and with the mint and the kick of the red pepper flakes- it's really unique to eat. The gravy is amazing, too, so serve it over mashed potatoes. Gluten free notes in purple.
Ingredients:
For the roast:
5 pounds beef round roast
salt and pepper to taste
2 tablespoons butter
1/2 cup water
1/2 teaspoon dried sage
1/2 teaspoon dried mint
1 medium onion, diced
1 clove garlic, minced
1/8 teaspoon seasoning salt
1/8 teaspoon red pepper flakes
For the gravy:
1 tablespoon butter
1 tablespoon all-purpose flour or 1 teaspoon of cornstarch
1/2 cup cold water
1/4 teaspoon dried sage
1/4 teaspoon dried mint
Preheat the oven to 350 degrees F. Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan, and season with salt and red pepper flakes.
Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm. Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.
Ingredients:
For the roast:
5 pounds beef round roast
salt and pepper to taste
2 tablespoons butter
1/2 cup water
1/2 teaspoon dried sage
1/2 teaspoon dried mint
1 medium onion, diced
1 clove garlic, minced
1/8 teaspoon seasoning salt
1/8 teaspoon red pepper flakes
For the gravy:
1 tablespoon butter
1 tablespoon all-purpose flour or 1 teaspoon of cornstarch
1/2 cup cold water
1/4 teaspoon dried sage
1/4 teaspoon dried mint
Preheat the oven to 350 degrees F. Season the roast with salt and pepper to taste. Melt 2 tablespoons butter in a Dutch oven over medium-high heat. Brown the outside of the roast on all sides in the butter. After the roast is browned, add 1/2 cup water to the pan, and sprinkle 1/2 teaspoon of sage, and 1/2 teaspoon of mint onto the roast. Place onion and garlic into the pan, and season with salt and red pepper flakes.
Cover the pot, and place the roast in the oven for 2 to 3 hours depending on how well done you prefer the meat to be. 2 hours for rare, and 3 for well done. Removed finished roast to a pan to keep warm. Melt 1 tablespoon of butter in a medium skillet. Whisk flour into melted butter until smooth. Remove from heat, and stir in 1/2 cup cold water. Mix until a smooth paste is formed. Return to medium heat, and season with remaining sage and mint. Stir in the liquid from the roasting pan, and boil, stirring constantly until the gravy is thickened. Remove from heat. Slice the roast and serve with gravy poured over the meat.
Te Frio Con Pina
I love iced tea. It's a staple in the house. However I'm the only one that likes flavored iced tea, so this is a special treat or a special event drink.
Ingredients:
1 quart barely boiling hot water
4 orange pekoe tea bags
1 quart ice cold water
1 (16 ounce) can pineapple juice
1/2 cup simple syrup (optional)
1 fresh pineapple - peeled, cored, and cut into spears
Pour the barely boiling hot water into a large pitcher, and add the tea bags. Steep the tea 2 to 4 minutes. Remove the tea bags, and pour in the ice water. Pour in the pineapple juice. Refrigerate until thoroughly chilled, about 1 1/2 hours.
Pour the tea over ice, garnish with pineapple spears, and serve.
Ingredients:
1 quart barely boiling hot water
4 orange pekoe tea bags
1 quart ice cold water
1 (16 ounce) can pineapple juice
1/2 cup simple syrup (optional)
1 fresh pineapple - peeled, cored, and cut into spears
Pour the barely boiling hot water into a large pitcher, and add the tea bags. Steep the tea 2 to 4 minutes. Remove the tea bags, and pour in the ice water. Pour in the pineapple juice. Refrigerate until thoroughly chilled, about 1 1/2 hours.
Pour the tea over ice, garnish with pineapple spears, and serve.
Oopsie Rolls
The amazing COCW posted this. They're golden, pretty, nummy rolls.
Ingredients:
3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)
Yes thats all the Ingredients
Preheat oven to 300 degrees F. Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.
Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.
Ingredients:
3 large eggs
pinch of cream of tartar (1/8 tsp)
3 ounces cream cheese (Do not soften)
Yes thats all the Ingredients
Preheat oven to 300 degrees F. Separate the eggs and add cream cheese to the yolks. Use a mixer to combine the ingredients together. In a separate bowl, whip egg whites and cream of tartar until stiff (if you’re using the same mixer, mix the whites first and then the yolk mixture). Using a spatula, gradually fold the egg yolk mixture into the white mixture, being careful not to break down the whites. Spray a cookie sheet with non-stick spray and spoon the mixture onto the sheet, making 6 mounds. Flatten each mound slightly.
Bake about 30 minutes (You want them slightly softer, not crumbly). Let cool on the sheet for a few minutes, and then remove to a rack and allow them to cool. Store in a loosely open sack and allow to rest on the counter before use (otherwise they might be too moist). Can be frozen.
Notes: If you are making these to be savory (for burgers) you can add dry mustard and dill or other seasonings to the yolk mixture. If you want a more sweet roll, add a very small amount of stevia natural sweetener to the yolk mixture.
Spinach Artichoke Dip
Yummy spinach dip from the ladies at COCW!
Ingredients:
2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced
Preheat oven to 375°F. Mix together Parmesan cheese, spinach, and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Bake for 20-30 minutes. Serve with blue corn chips, whole grain crackers or toasted bread.
Ingredients:
2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced
Preheat oven to 375°F. Mix together Parmesan cheese, spinach, and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Bake for 20-30 minutes. Serve with blue corn chips, whole grain crackers or toasted bread.
4/13/13
Ricotta Cheese
Making cheese at home is actually pretty easy if you're making 'farmer' style cheeses, which are not aged. They don't keep long, so use within five days after making.
Ingredients:
3 cups whole milk
1 cup heavy whipping cream
3 tbsp white vinegar
Bring milk and cream to a simmer (180°F) in a sauce pan over medium heat until curdles form. Stir often to prevent sticking to the bottom of the pan; and watch carefully to prevent boiling over. Once curdles form, remove from heat and add vinegar; stir; and allow to rest for about 5 minutes. (If you allow it to rest for long periods it will become rubbery.)
Line a colander or mesh strainer with 2 to 3 layers of cheesecloth moistened with water. Pour the milk/cream mixture into the strainer and allow to drain until it reaches your desired consistency. (Some like it wet, while others like it drier. It depends upon its use.) You can always drain it more later, if needed. Oil a container for storing; add cheese; and compress into the container. Use immediately or refrigerate for up to 5 days. Do not freeze solo.
Ingredients:
3 cups whole milk
1 cup heavy whipping cream
3 tbsp white vinegar
Bring milk and cream to a simmer (180°F) in a sauce pan over medium heat until curdles form. Stir often to prevent sticking to the bottom of the pan; and watch carefully to prevent boiling over. Once curdles form, remove from heat and add vinegar; stir; and allow to rest for about 5 minutes. (If you allow it to rest for long periods it will become rubbery.)
Line a colander or mesh strainer with 2 to 3 layers of cheesecloth moistened with water. Pour the milk/cream mixture into the strainer and allow to drain until it reaches your desired consistency. (Some like it wet, while others like it drier. It depends upon its use.) You can always drain it more later, if needed. Oil a container for storing; add cheese; and compress into the container. Use immediately or refrigerate for up to 5 days. Do not freeze solo.
Asiago Cream Sauce
We do a lot of white sauces for my middle boy who has IBS. My oldest hates most white sauces, so we try a lot of different varieties. Here's one of them.
Ingredients:
4 cup heavy whipping cream
1/8th tsp dry chicken stock
1/4 cup asiago cheese
1 tbsp cornstarch
20oz cold water
To make the sauce, heat cream to very hot and just bubbly (but not a boil). Add the chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch. Serve over pasta immediately.
Rice Flour
For my gluten free friends, rice flour is a really easy to make flour. The only difference between the store bought kind and this kind is a slightly rougher texture. To counteract the grittiness, allow mixture to sit for 20 minutes to absorb moisture before baking.
Ingredients:
1 cup white rice
2 cups filtered water
Line a cookie sheet or baking pan with parchment paper. Soak the rice in filtered water for 4 hours or until it is soft when squeezed. Drain the water out, leaving a couple of tablespoons. Place the rice and the little bit of the water in a blender and mix until it is a white paste. Pour the ground rice onto the parchment paper and allow to dry for about 24 hours. Once it is the consistency of dry chocolate, break it up into pieces by hand, grind it into a powder by hand, in a dry blender or food processor.
Spread it out onto the parchment paper and leave out until completely dry and store in an air-tight container in your refrigerator. If you leave it out it will mold quickly
Ingredients:
1 cup white rice
2 cups filtered water
Line a cookie sheet or baking pan with parchment paper. Soak the rice in filtered water for 4 hours or until it is soft when squeezed. Drain the water out, leaving a couple of tablespoons. Place the rice and the little bit of the water in a blender and mix until it is a white paste. Pour the ground rice onto the parchment paper and allow to dry for about 24 hours. Once it is the consistency of dry chocolate, break it up into pieces by hand, grind it into a powder by hand, in a dry blender or food processor.
Spread it out onto the parchment paper and leave out until completely dry and store in an air-tight container in your refrigerator. If you leave it out it will mold quickly
Gnocci
Homemade potato pasta. If you've never had gnocci, it can be used almost the same way as you would pasta or pierogis. It's great in soups, creamy sauces, pesto, fried onions and mozzarella or tomato sauces. I've even had it under pot roast and gravy. Gluten free notes are in purple.
Ingredients:
4 1/2 cups riced potatoes
2 cups all purpose flour or 2 cups rice flour
1 1/2 eggs, beaten
Water and salt for boiling
Mix all ingredients together by hand; knead until it forms a ball. Roll a piece out into a rope, approximately 1/2" wide, and as long as you desire. Cut the rope into 1/2 - 3/4" pieces and roll each piece onto the top of tongs of a regular dinner fork. Rolling about 3/4 way around is sufficient. This creates a nice decorative pattern.
Bring a pot of salted water to a boil; add the gnocchi and cook for approximately 4-5 minutes or until they float to the surface.
Ingredients:
4 1/2 cups riced potatoes
2 cups all purpose flour or 2 cups rice flour
1 1/2 eggs, beaten
Water and salt for boiling
Mix all ingredients together by hand; knead until it forms a ball. Roll a piece out into a rope, approximately 1/2" wide, and as long as you desire. Cut the rope into 1/2 - 3/4" pieces and roll each piece onto the top of tongs of a regular dinner fork. Rolling about 3/4 way around is sufficient. This creates a nice decorative pattern.
Bring a pot of salted water to a boil; add the gnocchi and cook for approximately 4-5 minutes or until they float to the surface.
4/12/13
White Chicken Basil Lasagne
White lasagnes are made using a cream based sauce instead of a tomato sauce. My little guy with IBS tolerates them much better than tomato sauces. All conversions for gluten free are in purple.
Ingredients:
3/4 cup mozzarella cheese, shredded
1/2 cup frozen or 2 handfuls fresh spinach
1 chicken breast
2 slices of bacon or 2 slices gluten free bacon
1 tablespoon extra virgin olive oil
1 shallot), minced
1 garlic clove (medium), minced
1/4 cup dry white wine or chicken broth
1/2 tablespoon dry basil
1/8 teaspoon ground thyme
salt and freshly ground pepper
3 tablespoons Parmesan & Romano cheese
2 tablespoons bread crumbs or gluten free bread crumbs
1 large egg
3 tablespoons heavy whipping cream
1-2 boxes lasagne noodles or gluten free lasagna noodles
1/2 cup heavy whipping cream
1/2 cup basil pesto sauce or gluten free basil pesto sauce
1/4 cup chicken stock
If using frozen spinach, begin to defrost. If using fresh, wash, drain, pat dry and roughly chop.
Place chicken breast in a sauce pan covered with water by about 1-2 inches. Bring to a boil and cook for 15 minutes. It's okay if it's a little pink, as it will be cooked for additional time later on. Drain and set aside to cool.
Fry bacon in a large skillet, not crispy, but done. While it is cooking, coarsely chop the chicken breast and set aside. Remove bacon and set aside to cool. To the bacon drippings in the skillet, add the shallots, garlic, chopped chicken, spinach, and wine; stir. Sauté until onion is tender, wine is almost cooked out, and if using, until fresh spinach is wilted. Add chopped bacon and seasonings; stir; and cook for about 2 minutes.
Add chicken mixture and all remaining ingredients, including the remaining oil, to a food processor and pulsate until incorporated. It should be paste-like. Bring a very large pot of water to a boil; add 1 tablespoon oil; then about 20 lasagna noodles; cook for 10 minutes.
Preheat oven to 350°F. Oil a 9x9 inch casserole dish; layer noodles then spread some spinach mixture (no need to cover the entire noodles); then repeat until about 5-6 noodle layers high, ending with noodles. Whisk sauce ingredients together in a bowl and pour over the top (it's okay if it's runny), allowing the sauce to drip down the sides and to the bottom of the dish. Sprinkle the top with mozzarella cheese. Bake for 40 minutes. Allow to cool at room temperature about 15 minutes before slicing. Slice with a serrated knife.
Ingredients:
3/4 cup mozzarella cheese, shredded
1/2 cup frozen or 2 handfuls fresh spinach
1 chicken breast
2 slices of bacon or 2 slices gluten free bacon
1 tablespoon extra virgin olive oil
1 shallot), minced
1 garlic clove (medium), minced
1/4 cup dry white wine or chicken broth
1/2 tablespoon dry basil
1/8 teaspoon ground thyme
salt and freshly ground pepper
3 tablespoons Parmesan & Romano cheese
2 tablespoons bread crumbs or gluten free bread crumbs
1 large egg
3 tablespoons heavy whipping cream
1-2 boxes lasagne noodles or gluten free lasagna noodles
1/2 cup heavy whipping cream
1/2 cup basil pesto sauce or gluten free basil pesto sauce
1/4 cup chicken stock
If using frozen spinach, begin to defrost. If using fresh, wash, drain, pat dry and roughly chop.
Place chicken breast in a sauce pan covered with water by about 1-2 inches. Bring to a boil and cook for 15 minutes. It's okay if it's a little pink, as it will be cooked for additional time later on. Drain and set aside to cool.
Fry bacon in a large skillet, not crispy, but done. While it is cooking, coarsely chop the chicken breast and set aside. Remove bacon and set aside to cool. To the bacon drippings in the skillet, add the shallots, garlic, chopped chicken, spinach, and wine; stir. Sauté until onion is tender, wine is almost cooked out, and if using, until fresh spinach is wilted. Add chopped bacon and seasonings; stir; and cook for about 2 minutes.
Add chicken mixture and all remaining ingredients, including the remaining oil, to a food processor and pulsate until incorporated. It should be paste-like. Bring a very large pot of water to a boil; add 1 tablespoon oil; then about 20 lasagna noodles; cook for 10 minutes.
Preheat oven to 350°F. Oil a 9x9 inch casserole dish; layer noodles then spread some spinach mixture (no need to cover the entire noodles); then repeat until about 5-6 noodle layers high, ending with noodles. Whisk sauce ingredients together in a bowl and pour over the top (it's okay if it's runny), allowing the sauce to drip down the sides and to the bottom of the dish. Sprinkle the top with mozzarella cheese. Bake for 40 minutes. Allow to cool at room temperature about 15 minutes before slicing. Slice with a serrated knife.
Banana Ice Cream
I can't have bananas, but I live with a few people that love bananas. This ice cream is such a wonderful texture and smells so great. I've been told it tastes wonderful, too.
Ingredients:
3/4 cup sugar
3 large eggs
1 1/4 cup ripe banana, mashed
1-3/4 cups non-fat milk
1/2 cup heavy whipping cream
1 teaspoon pure vanilla extract
In a food processor blend sugar, eggs and bananas. Bring non-fat milk and cream to a boil in heavy 2 qt. saucepan. Add half of the milk mixture to the food processor a little bit at a time until well blended. Do not add it all at once or will end up with scrambled eggs in the mixture. Add the above mixture back to the rest of the milk mixture left in the pan.
Cook over medium heat, stirring continuously with a wooden spoon, until mixture coats the back of spoon like when you make pudding, (do not allow boil). If you see any lumps use a whisk and whisk them out. Remove from heat and allow to cool in refrigerator until at least room temperature, but cold is preferred. Stir in the vanilla.
Add cold mixture to ice cream machine according to directions provided by manufacturer. I have a 2 qt. Cuisinart and it took about 30 minutes to freeze. If adding nuts, add them when the ice cream is almost frozen, at the end. I prefer my nuts more crunchy and just add them to the top of the ice cream or stir them in before serving. Freeze for at least 2 hours.
Freeze leftovers in air tight container. Thaw out for about 15 minutes before serving or take your chances in the microwave for a few seconds at a time, testing for the desired softness. I place a double batch of this recipe, after it has been frozen for about a day, in the microwave for about 60 seconds or more. Therefore, one quart should be soft enough after 30 seconds on high.
Puerto Rican Red Beans and Rice
I love some good red beans and rice. I'm not too fond of Louisiana-style red beans, but give me some good Latin red beans: I'm set.
Ingredients:
1 pound large dried red kidney beans
kosher salt
2 tablespoons vegetable oil
1/2 pound pork belly, cut into 1-inch cubes
2 medium tomatoes, chopped
1 large onion, chopped
1 tablespoon sugar
4 cups cooked white rice
Place beans in a large bowl and add 2 tablespoons salt. Cover with cold water by 6 inches and allow to sit at room temperature overnight. If using a pressure cooker, this step can be skipped.
The next day, drain beans and set aside. Heat oil in a large heavy-bottomed saucepan or pressure cooker over high heat until shimmering. Add pork belly and cook, stirring occasionally, until well-browned and crisped on all sides, about 10 minutes total. Add tomatoes and onions and cook, stirring frequently until softened, about 3 minutes.
Add beans, sugar, and 1 tablespoon salt. Cover with water by 2 to 3 inches and bring to a boil. Reduce to a simmer and cook, stirring occasionally and adding water as necessary, until beans are completely softened and liquid is thickened but still soupy, about 3 hours. (If using a pressure cooker, cook on high pressure until beans are tender, about 45 minutes).
Season beans to taste with more salt and sugar and serve with cooked rice, avocado, plantains, fried eggs or steak.
Ingredients:
1 pound large dried red kidney beans
kosher salt
2 tablespoons vegetable oil
1/2 pound pork belly, cut into 1-inch cubes
2 medium tomatoes, chopped
1 large onion, chopped
1 tablespoon sugar
4 cups cooked white rice
Place beans in a large bowl and add 2 tablespoons salt. Cover with cold water by 6 inches and allow to sit at room temperature overnight. If using a pressure cooker, this step can be skipped.
The next day, drain beans and set aside. Heat oil in a large heavy-bottomed saucepan or pressure cooker over high heat until shimmering. Add pork belly and cook, stirring occasionally, until well-browned and crisped on all sides, about 10 minutes total. Add tomatoes and onions and cook, stirring frequently until softened, about 3 minutes.
Add beans, sugar, and 1 tablespoon salt. Cover with water by 2 to 3 inches and bring to a boil. Reduce to a simmer and cook, stirring occasionally and adding water as necessary, until beans are completely softened and liquid is thickened but still soupy, about 3 hours. (If using a pressure cooker, cook on high pressure until beans are tender, about 45 minutes).
Season beans to taste with more salt and sugar and serve with cooked rice, avocado, plantains, fried eggs or steak.
Chicken and Apple Sausage Patties
I love chicken sausage. If you have the opportunity to make your own sausage, it becomes so immediately evident how much flavor you miss from supermarket sausage.
Ingredients:
2 tsp canola oil
1 small onion, diced
1 medium sweet apple, peeled and diced
1 lb ground chicken
1 tbsp finely chopped fresh sage
1 tbsp packed light brown sugar
1/2 tsp fennel seed, chopped
3/4 tsp salt
1/4 tsp freshly ground pepper
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Add apples and cook, stirring, 2 more minutes. Transfer to a large bowl and cool for 5 minutes. Wipe out the pan.
Add chicken, sage, sugar, fennel, salt and pepper to the bowl with the apples and onions. Gently mix to combine.
Generously coat the pan with cooking spray and heat over medium. Using a 1/3-cup measure, scoop 4 portions of the sausage mixture into pan, flattening each into a 3-inch patty. Cook until the patties are browned and cooked through, about 3 minutes per side, adjusting the heat as necessary to prevent burning. Coat the pan with cooking spray again and repeat with remaining sausage mixture.
Ingredients:
2 tsp canola oil
1 small onion, diced
1 medium sweet apple, peeled and diced
1 lb ground chicken
1 tbsp finely chopped fresh sage
1 tbsp packed light brown sugar
1/2 tsp fennel seed, chopped
3/4 tsp salt
1/4 tsp freshly ground pepper
Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Add apples and cook, stirring, 2 more minutes. Transfer to a large bowl and cool for 5 minutes. Wipe out the pan.
Add chicken, sage, sugar, fennel, salt and pepper to the bowl with the apples and onions. Gently mix to combine.
Generously coat the pan with cooking spray and heat over medium. Using a 1/3-cup measure, scoop 4 portions of the sausage mixture into pan, flattening each into a 3-inch patty. Cook until the patties are browned and cooked through, about 3 minutes per side, adjusting the heat as necessary to prevent burning. Coat the pan with cooking spray again and repeat with remaining sausage mixture.
4/11/13
Chocolate Liquer
So my dad went through a period of making booze in the bathtub. I'd like to think that I am a few steps above that, but not too far.
Ingredients:
1 oz. unsweetened baking chocolate
1 tsp pure vanilla extract
9 1/2 tablespoons sugar
1/3 cup water
1/3 cup vodka
Add chocolate to a heat-proof bowl; add on top of a small sauce pan filled with 2 inches of water; bring to a slow boil. Add sugar, water; stir until chocolate is melted. With a mesh strainer, strain into a glass container; allow to cool for 10 minutes. Add vodka and stir.
Line a clean mesh strainer with a double layer of cheesecloth. Strain mixture again into a glass jar with lid. Using a spoon, push chocolate granules to the side, allowing the liquid to easily drain into the container.
Allow to cool completely at room temperature. Add vanilla and shake. Store at room temperature for at least 2 days before using. Shake before using.
Ingredients:
1 oz. unsweetened baking chocolate
1 tsp pure vanilla extract
9 1/2 tablespoons sugar
1/3 cup water
1/3 cup vodka
Add chocolate to a heat-proof bowl; add on top of a small sauce pan filled with 2 inches of water; bring to a slow boil. Add sugar, water; stir until chocolate is melted. With a mesh strainer, strain into a glass container; allow to cool for 10 minutes. Add vodka and stir.
Line a clean mesh strainer with a double layer of cheesecloth. Strain mixture again into a glass jar with lid. Using a spoon, push chocolate granules to the side, allowing the liquid to easily drain into the container.
Allow to cool completely at room temperature. Add vanilla and shake. Store at room temperature for at least 2 days before using. Shake before using.
Cold Raspberry Soup
Just for something different, a cold fruit soup can be great for afternoon lunches or hot summer porch meals.
Ingredients:
2 (10 oz.) pkg of frozen red raspberries in syrup, thawed
1/2 cup orange juice
1/4 cup lemon juice
3/4 cup chablis or dry white wine
1 tbsp cornstarch
orange sections
sour cream (optional)
In a blender, puree 1 package of raspberries; strain and remove any seeds. Put orange juice, lemon juice, puree and cornstarch in a saucepan and cook over medium heat until thickened. Cool. Stir in remaining package of raspberries and Chablis. Add orange pieces and a dollop of sour cream for garnish.
Ingredients:
2 (10 oz.) pkg of frozen red raspberries in syrup, thawed
1/2 cup orange juice
1/4 cup lemon juice
3/4 cup chablis or dry white wine
1 tbsp cornstarch
orange sections
sour cream (optional)
In a blender, puree 1 package of raspberries; strain and remove any seeds. Put orange juice, lemon juice, puree and cornstarch in a saucepan and cook over medium heat until thickened. Cool. Stir in remaining package of raspberries and Chablis. Add orange pieces and a dollop of sour cream for garnish.
Arroz con Coco
A sweet Latin side dish that is kid approved in most cases.
Ingredients:
1 (13.5 ounce) can coconut milk
2 cups uncooked long or medium grain rice
2 tablespoons to 1/4 cup sugar (or brown sugar)
1 1/2 teaspoons kosher salt
1/2 cup raisins
3 cups water
Heat coconut milk in a 2 quart heavy-bottomed saucepan over high heat until simmering. Reduce to medium low and cook, stirring frequently with a wooden spoon until reduced to a couple of tablespoons (see note above). Continue to cook, stirring and scraping constantly until coconut oil breaks out and coconut solids cook down to a deep, dark brown, about 20-35 minutes total.
Add rice, sugar (more or less to taste), and salt. Increase heat to medium and cook, stirring constantly until rice grains begin to turn translucent and golden, about 2 minutes. Add raisins (if using) and stir to combine.
Add water and stir to combine. Bring to a simmer over high heat, reduce to lowest possible setting, cover, and cook for 15 minutes. Remove from heat and let rest 15 minutes longer. Fluff with a fork, and serve.
Ingredients:
1 (13.5 ounce) can coconut milk
2 cups uncooked long or medium grain rice
2 tablespoons to 1/4 cup sugar (or brown sugar)
1 1/2 teaspoons kosher salt
1/2 cup raisins
3 cups water
Heat coconut milk in a 2 quart heavy-bottomed saucepan over high heat until simmering. Reduce to medium low and cook, stirring frequently with a wooden spoon until reduced to a couple of tablespoons (see note above). Continue to cook, stirring and scraping constantly until coconut oil breaks out and coconut solids cook down to a deep, dark brown, about 20-35 minutes total.
Add rice, sugar (more or less to taste), and salt. Increase heat to medium and cook, stirring constantly until rice grains begin to turn translucent and golden, about 2 minutes. Add raisins (if using) and stir to combine.
Add water and stir to combine. Bring to a simmer over high heat, reduce to lowest possible setting, cover, and cook for 15 minutes. Remove from heat and let rest 15 minutes longer. Fluff with a fork, and serve.
Slow Cooker Mushroom Stuffing
I rarely stuff my birds as I've only made two turkeys in my entire life. I cook the stuffing in a crockpot and let it cook for several hours while I do everything else.
Ingredients:
1 cup butter
2 cups finely diced yellow onion
2 cups finely diced celery
1/4 cup fresh parsley, chopped
12 ounces baby portabello mushrooms, diced
12 cups dried bread crumbs
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 1/2+ cups chicken stock
2 eggs, beaten
Melt butter in a saucepan and sautee onion, celery and mushrooms until tender. Mix all ingredients in a medium sized crock pot and cover. Cook on high for 45 minutes, then reduce heat to low and continue cooking for 4 to 8 hours. If the stuffing gets too dry, add more stock a little at a time.
Ingredients:
1 cup butter
2 cups finely diced yellow onion
2 cups finely diced celery
1/4 cup fresh parsley, chopped
12 ounces baby portabello mushrooms, diced
12 cups dried bread crumbs
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 1/2+ cups chicken stock
2 eggs, beaten
Melt butter in a saucepan and sautee onion, celery and mushrooms until tender. Mix all ingredients in a medium sized crock pot and cover. Cook on high for 45 minutes, then reduce heat to low and continue cooking for 4 to 8 hours. If the stuffing gets too dry, add more stock a little at a time.
4/10/13
Caramel Dessert Sauce
If I don't put this in the back of the fridge and hide it after it's made, I catch a number of men-folk standing with the fridge door open, eating it with a spoon.
Ingredients:
1/2 cup butter
1 cup light brown sugar
2/3 cup heavy whipping cream
1 teaspoon vanilla extract
Combine butter and brown sugar in a small sauce pan and warm over medium-low heat until smooth, stirring frequently. Add cream and vanilla, stirring until well mixed. Allow to bubble just a little. Pour into a mason jar and place in the fridge for four hour with no lid or until thickened. Cover.
Ingredients:
1/2 cup butter
1 cup light brown sugar
2/3 cup heavy whipping cream
1 teaspoon vanilla extract
Combine butter and brown sugar in a small sauce pan and warm over medium-low heat until smooth, stirring frequently. Add cream and vanilla, stirring until well mixed. Allow to bubble just a little. Pour into a mason jar and place in the fridge for four hour with no lid or until thickened. Cover.
Chicken and Dumplings
This is a go to meal for my family when one of the kids are sick and want feel better food.
Ingredients:
½ cup chopped onion
½ cup chopped celery
2 garlic cloves, minced
¼ cup of butter
½ cup all purpose flour
2 tablespoon sugar
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon pepper
4 cups chicken broth
1 pkg frozen green peas
2 cups cubed chicken, cooked
1 bay leaf
1/8 teaspoon sage
Dumplings:
2 cups bisquik or pancake mix
2 teaspoons dried Italian seasoning
2/3 cup milk
350°. Sauté onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper, sage and broth then bring to a boil. Add peas and bay leaf and cook for 5 minutes, stirring constantly. Stir in chicken then pour into a greased 12” x 9” by 2” pan.
In a separate bowl combine all dumpling ingredients and drop by tablespoonfuls onto casserole top. Bake for 30 minutes then cover and bake for 10 more.
Ingredients:
½ cup chopped onion
½ cup chopped celery
2 garlic cloves, minced
¼ cup of butter
½ cup all purpose flour
2 tablespoon sugar
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon pepper
4 cups chicken broth
1 pkg frozen green peas
2 cups cubed chicken, cooked
1 bay leaf
1/8 teaspoon sage
Dumplings:
2 cups bisquik or pancake mix
2 teaspoons dried Italian seasoning
2/3 cup milk
350°. Sauté onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper, sage and broth then bring to a boil. Add peas and bay leaf and cook for 5 minutes, stirring constantly. Stir in chicken then pour into a greased 12” x 9” by 2” pan.
In a separate bowl combine all dumpling ingredients and drop by tablespoonfuls onto casserole top. Bake for 30 minutes then cover and bake for 10 more.
Basalmic Marinated Chicken Breasts
This is a light and fast recipe that can just as easily be thrown on a grill as it can be cooked in a pan.
Ingredients:
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
2 teaspoons rosemary
1 teaspoon salt
3 lb chicken breasts
375°. Combine all ingredients in a ziploc baggie and chill for 2 hours, turning occasionally. Remove chicken, place in a lightly greased 13” x 9” baking dish; pour marinade over chicken. Bake uncovered for 45 minutes, basting often.
Ingredients:
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
2 teaspoons rosemary
1 teaspoon salt
3 lb chicken breasts
375°. Combine all ingredients in a ziploc baggie and chill for 2 hours, turning occasionally. Remove chicken, place in a lightly greased 13” x 9” baking dish; pour marinade over chicken. Bake uncovered for 45 minutes, basting often.
Crepes
Most people think of crepes as a breakfast food. Crepes are wonderful for savory stuffings, such as chicken and sauteed veggies, herbed cheeses, under meat and gravy dishes, topped with scrambled eggs and cheese. They can be used as many ways as a biscuit.
Ingredients:
2 eggs
2/3 cup milk
1 tablespoon melted shortening
1/2 cup sifted flour
1/2 teaspoon salt
1 teaspoon sugar
Beat eggs thoroughly, add milk and shortening. Sift flour with salt, sugar, and add to egg mixture with hand beater until smooth. On griddle heat little shortening. Drop batter 5" round cooked on both sides until light brown.
Ingredients:
2 eggs
2/3 cup milk
1 tablespoon melted shortening
1/2 cup sifted flour
1/2 teaspoon salt
1 teaspoon sugar
Beat eggs thoroughly, add milk and shortening. Sift flour with salt, sugar, and add to egg mixture with hand beater until smooth. On griddle heat little shortening. Drop batter 5" round cooked on both sides until light brown.
Sweet Wine Lavender Cookies
Oh, this has got to be for a special occasion. You will need to plan way in advance because it will take at least 1 week to make the lavender flower infused sugar. This recipe comes from About.com's Peggy Trowbridge Fillipone.
Ingredients:
Lavender Sugar:
2 Tablespoons fresh lavender flowers or 1 Tablespoon dried
1 cup superfine white sugar
Cookies:
1 cup plus 1-1/2 Tablespoons all-purpose flour
1/3 cup lavender sugar, divided use
Pinch of salt
4 Tablespoons (1/4 cup or 1/2 stick) cold butter, cut into pieces
2-1/2 Tablespoons sweet white wine
12 leaves of fresh lavender, chopped finely
Make the Lavender Sugar: Combine sugar and lavender flowers. Place in a glass jar, seal tightly, and store in a warm, dry spot for 1 to 2 weeks to infuse the sugar. Sift sugar through a fine sieve to remove flowers before using.
Make the Cookies: Preheat oven to 375 F. Line cookie sheets with Silpat baking liners, parchment paper, or lightly grease with butter.
Remove 1 tablespoon of the measured 1/3 cup lavender sugar and set aside. Whisk together remaining sugar, flour, and salt until combined.
Rub butter into the flour using your fingertips or a pastry blender until the mixture resembles coarse meal. Stir in wine and lavender leaves. Let mixture sit for 10 minutes, stirring occasionally. It should bond together.
Gather up the dough and place on a floured board. Roll into a rectangle 1/8-inch thick. Use a pizza wheel or a sharp knife to cut strips to cut strips 2 inches long by 1 inch wide. Twist each strip once in the center to resemble a bow and place on prepared baking sheet. Bake for 6 to 8 minutes until edges barely begin to turn brown.
Cool on wire racks and dust with remaining tablespoon of lavender sugar.
Yield: about 36 cookies
Ingredients:
Lavender Sugar:
2 Tablespoons fresh lavender flowers or 1 Tablespoon dried
1 cup superfine white sugar
Cookies:
1 cup plus 1-1/2 Tablespoons all-purpose flour
1/3 cup lavender sugar, divided use
Pinch of salt
4 Tablespoons (1/4 cup or 1/2 stick) cold butter, cut into pieces
2-1/2 Tablespoons sweet white wine
12 leaves of fresh lavender, chopped finely
Make the Lavender Sugar: Combine sugar and lavender flowers. Place in a glass jar, seal tightly, and store in a warm, dry spot for 1 to 2 weeks to infuse the sugar. Sift sugar through a fine sieve to remove flowers before using.
Make the Cookies: Preheat oven to 375 F. Line cookie sheets with Silpat baking liners, parchment paper, or lightly grease with butter.
Remove 1 tablespoon of the measured 1/3 cup lavender sugar and set aside. Whisk together remaining sugar, flour, and salt until combined.
Rub butter into the flour using your fingertips or a pastry blender until the mixture resembles coarse meal. Stir in wine and lavender leaves. Let mixture sit for 10 minutes, stirring occasionally. It should bond together.
Gather up the dough and place on a floured board. Roll into a rectangle 1/8-inch thick. Use a pizza wheel or a sharp knife to cut strips to cut strips 2 inches long by 1 inch wide. Twist each strip once in the center to resemble a bow and place on prepared baking sheet. Bake for 6 to 8 minutes until edges barely begin to turn brown.
Cool on wire racks and dust with remaining tablespoon of lavender sugar.
Yield: about 36 cookies
4/9/13
Baked Ricotta
Looking for an out of the ordinary Italian recipe for tonight? How about this rich puff, similar to a quiche, but much more savory. Thank you Leite's Culinaria for this wonderful recipe.
Ingredients:
Butter for the baking dish
15 to 18 ounces fresh whole-milk ricotta (not reduced fat)
2 large eggs
3 1/2 ounces Parmigiano-Reggiano, grated
A few fresh oregano leaves, finely chopped
1 chile, seeded and thinly slice
Salt and freshly ground black pepper, to taste
Preheat the oven to 400°F (204°C). Butter a 2-cup baking dish.
Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish is. Let cool slightly prior to serving straight from the baking dish by the generous spoonful.
Ingredients:
Butter for the baking dish
15 to 18 ounces fresh whole-milk ricotta (not reduced fat)
2 large eggs
3 1/2 ounces Parmigiano-Reggiano, grated
A few fresh oregano leaves, finely chopped
1 chile, seeded and thinly slice
Salt and freshly ground black pepper, to taste
Preheat the oven to 400°F (204°C). Butter a 2-cup baking dish.
Beat all the ingredients in a bowl with a fork or a standing mixer until well combined. Transfer the mixture to the baking dish and bake until golden and puffed, 25 to 30 minutes, give or take a little depending on how shallow or deep your baking dish is. Let cool slightly prior to serving straight from the baking dish by the generous spoonful.
German Butter Pound Cake
This is a rich, buttery pound cake that is adapted from the Taste of Home Magazine.
Ingredients:
6 eggs, separated
1 cup butter, softened
2 cups sugar
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons 2% milk
Confectioners' sugar for dusting
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10-in. tube pan.
In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in lemon peel and extracts. In another bowl, mix the flour, baking powder & salt; add to the creamed mixture alternately with milk, beating well after each addition.
With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter.
Transfer to prepared pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Sprinkle with confectioners' sugar. Yield: 16 servings.
Ingredients:
6 eggs, separated
1 cup butter, softened
2 cups sugar
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons 2% milk
Confectioners' sugar for dusting
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Generously grease and flour a 10-in. tube pan.
In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in lemon peel and extracts. In another bowl, mix the flour, baking powder & salt; add to the creamed mixture alternately with milk, beating well after each addition.
With clean beaters, beat egg whites on medium speed until soft peaks form. Fold into batter.
Transfer to prepared pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool. Sprinkle with confectioners' sugar. Yield: 16 servings.
White Bean Chicken Chili
This is a no-brainer throw together soup- which is usually what I do when I'm sick. I start chucking things at a pot and make soup. Thank you She Wears Many Hats for the recipe.
Ingredients:
7 cups chicken broth
4 – 15.8 ounce cans of great northern beans (cannellini or navy beans could be substituted)
1 teaspoon parsley
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
¼ teaspoon ground red pepper (or ground cayenne pepper)
¼ teaspoon black pepper
¼ teaspoon salt
4 tablespoons olive oil (divided)
1¼ pound chicken breast, cubed
1 cup onion, diced
4 cloves garlic, minced
1 tablespoon jalapeno, chopped (about one jalapeno)
1 cup cilantro leaves, packed
In a large stock pot bring chicken broth and beans to a boil. Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Reduce heat to medium and let simmer. In a saute pan heat 2 tablespoons of olive oil over medium high heat. Add chicken and saute about 3-5 minutes then add to pot.
In saute pan heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and jalapeno and saute until softened, about 5 minutes. Rough chop ½ cup of cilantro and add to onion, garlic and jalapeno mixture. Saute for a few seconds then add all to pot.
Let chili simmer at least another 30 minutes, but the longer, the better. To thicken up chili a little use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.
Before serving, add the rest of cilantro.
Ingredients:
7 cups chicken broth
4 – 15.8 ounce cans of great northern beans (cannellini or navy beans could be substituted)
1 teaspoon parsley
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
¼ teaspoon ground red pepper (or ground cayenne pepper)
¼ teaspoon black pepper
¼ teaspoon salt
4 tablespoons olive oil (divided)
1¼ pound chicken breast, cubed
1 cup onion, diced
4 cloves garlic, minced
1 tablespoon jalapeno, chopped (about one jalapeno)
1 cup cilantro leaves, packed
In a large stock pot bring chicken broth and beans to a boil. Add all seasonings (parsley, cumin, oregano, paprika, red pepper, black pepper, salt). Reduce heat to medium and let simmer. In a saute pan heat 2 tablespoons of olive oil over medium high heat. Add chicken and saute about 3-5 minutes then add to pot.
In saute pan heat the remaining 2 tablespoons of olive oil over medium heat. Add onion, garlic and jalapeno and saute until softened, about 5 minutes. Rough chop ½ cup of cilantro and add to onion, garlic and jalapeno mixture. Saute for a few seconds then add all to pot.
Let chili simmer at least another 30 minutes, but the longer, the better. To thicken up chili a little use a potato masher to mash some of the beans up. A few mashes should do the trick. You could do this before adding the chicken if the beans are nice and soft.
Before serving, add the rest of cilantro.
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