Sunday, November 21, 2010
Pumpkin Chocolate Chip Muffins
1 cup white flour
1/2 cup whole wheat flour
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp pumpkin pie spice
1/4 tsp salt
3/4 cup brown sugar
1/4 cup vegetable oil
1 cup canned pumpkin
1/4 cup water
1/2 cup chocolate chips
1. Preheat oven to 400 degrees. Prepare a 12-count muffin tin.
2. Put the dry ingredients, from flour to salt, in a bowl and whisk together. Set aside.
3. In a large mixing bowl, beat eggs. Add sugar and oil, mixing until combined. Then mix in the pumpkin and water. Add the flour mixture to the wet ingredients; beat just until moistened. Mix in the chocolate chips.
4. Fill the muffin cups. Bake for about 20 minutes, or until it passes the toothpick test.
A typical can of pumpkin holds about one and a half cups of pumpkin puree. So I found a recipe that uses up the rest of the can of pumpkin. However, it only makes about 2 cups. That was not enough for the whole family. So you can either make this after the kids go to bed, or double the recipe to share with everyone. Of course, it's so yummy that you can double the recipe, pour it in a graham cracker crust, and chill in the freezer for a frozen pumpkin pie. Mmm . . . frozen pumpkin pie.
Pumpkin Pie Shake
1 cup vanilla ice cream
1/2 cup milk, non-dairy creamer or water
~1/2 cup (or the rest of the can) pureed pumpkin
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp vanilla
cool whip for garnish (optional)
1. Put all the ingredients in the blender. Blend. Add an extra 1/4 cup of milk if needed. Pour into your cup(s) and top with cool whip, if desired.
Tuesday, November 16, 2010
Sunday, November 14, 2010
1 heaping Tablespoon dijon mustard
Wednesday, November 3, 2010
1 lb pork or chicken or beef (you can slice it and then thread it on skewers to grill --who doesn't love food on a stick.)
2 Tbsp. minced chives/green onions
1 Tbsp. soy sauce
1 Tbsp. beef broth (I usually just put in a Tbsp. of water and a few boullion granules--plain water is also fine.)
2 tsp. minced peeled fresh ginger
1 tsp. sesame oil (this adds a lot of flavor, it's worth getting it.)
1 tsp. cornstarch
Mix together all the ingredients and let marinade for about an hour. It doesn't make a lot of marinade, so if you feel like it, you can double the marinade ingredients. You can grill this, broil it, or saute it in a frying pan--so long as the meat is cooked through.
Make the dipping sauce and dip your meat in it. I also like teriyaki sauce as a dipping sauce.
Soy-Ginger Dipping Sauce
In a bowl, stir together 1/4 c. soy sauce, 3 Tbsp. rice vinegar, 1 Tbsp. minced peeled fresh ginger, 2 tsp. sugar, and 1/4 tsp. sesame oil.
If you haven't tried it, rice vinegar is a lovely vinegar. It has a very mild flavor that is not as acidy as regular white vinegar.
I keep reading this over, and it doesn't seem clear some how. Let me know if I can clarify sometime when I'm thinking more clearly.
Saturday, October 9, 2010
Combine in a large saucepan and simmer for 15 minutes:
8 cups chicken broth
4 large slices fresh ginger
4 large cloves garlic, smashed and peeled
Discard the ginger and garlic. Stir together in a small bowl:
4 Tbsp cornstarch
4 Tbsp water
Bring the soup to a low simmer and add the cornstarch mixture. Stir until the soup is slightly thickened. Add 1/4 tsp pepper. Whisk together thoroughly in a small bowl:
2 large egg s
2 tsp vegetable oil.
Bring the soup to a very low simmer and slowly stir the soup in a big circle while at the same time pouring the egg mixture slowly into the soup in a thin stream. This will help the eggs form a long line. Once the eggs are set, ladle into warm cups and top with sliced scallions or chives, optional.
Sunday, September 12, 2010
Saturday, August 28, 2010
2 Tablespoons butter
1/2 cup packed brown sugar
8 apple bananas, cut in half lengthwise
1 sheet puff pastry or pie dough trimmed to fit pan
cinnamon to taste
Preheat oven to 400. In large skillet, melt 1 Tbspn butter. Saute half the bananas until golden brown. Remove from heat and saute the rest with the rest of the butter. Spray an 8x8 baking pan and sprinkle evenly with sugar. Lay bananas over sugar, arranging in rows. Sprinkle with cinnamon. Lay pastry over the bananas, making it double thick along the edges. Bake until pastry is golden brown, about 15-20 minutes.
Remove from oven. Cool slightly, then invert tart onto platter. The recipe says to cut it into squares then into triangles. I have no idea why. I would say, just cut it. Serve warm with vanilla ice cream or whipped cream. Serves 4
Thursday, August 12, 2010
I put this together with leftovers. On Sunday we had pot roast with rosemary potatoes and yorkshire puddings. So the next day I put together a hash with chunks of meat, the potatoes (I boiled up another one for bulk), a chopped up carrot and some peas with gravy to hold it all together. I didn't have quite enough gravy so I made some more in the form of a white sauce with beef broth instead of milk. I didn't add other seasonings (maybe a touch of salt) because there were already seasonings on the meat and potatoes. To reheat the puds, I gave them a few minutes in the toaster oven.
Once I had all of this, I cut the tops off of Yorkshire puddings and filled them with the hash. You can either put the tops back on them and eat them like a sandwich or with a fork or you can put filling on both halves and eat it that way. They were so cute and surprisingly filling. Jason was done after two and I could have stopped at one and a half. Also, the little bit of rosemary from the leftover potatoes really infused into the whole thing.
Here is the recipe for the Yorkshire puddings from Allrecipes:
1 cup milk
1 cup flour
2 Tablespoons butter
Preheat oven to 375. In a medium bowl beat eggs with milk. Stir in flour, set aside (I did this step in a blender because that was how my friend in London did it). Divide butter evenly in the 12 cups of a muffin tin (about 1/2 teaspoon each). Place tin in oven until the butter boils. Remove tin from oven and divide the batter evenly. Bake 5 minutes. Reduce heat to 350 and bake another 25 minutes or until puffed and golden.
Note: When I had these before, they had puffed up and then fallen so they were like little buttery filled sink holes. For some reason, this time they didn't fall the same way so I was able to cut off the tops for the next night. If yours turn out the right way then you can just pour the hash on top.
Thursday, August 5, 2010
1 1/4 cups coarsely ground (or well chopped) roasted mac nuts
1/2 cup bread crumbs (it calls for panko but I just used regular ones)
2 tablespoons flour
1/4 cup butter, melted
4 mahi mahi fillets, 6-8 ozs each
salt and pepper
2 tablespoons coconut milk
Preheat oven to 425. In a medium bowl, stir together the nuts, panko, flour and butter. Set aside.
Line a baking sheet with aluminum foil and brush liberally with oil. Place the fish on the foil and sprinkle each piece with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with coconut milk (Jason's mom doesn't use the coconut milk, I'm not sure why but the topping sticks fine without it). Divide the nut mixture among the tops of each piece, patting the mixture to spread and adhere to the fish. Return to the oven and bake for 5-10 more minutes, or until the crust is golden brown.
Remove from the oven and let stand 10 minutes before serving.
Tuesday, July 27, 2010
Can Stewed tomatoes (provides the seasoning)
Slices of American Cheese
Cooked elbow macaroni
Brown the ground beef in a skillet. Add the stewed tomatoes and tomato sauce. Stir in the pasta. Layer cheese on top in the pan and let it sit while you set the table then mix it in once it's melted.
Friday, June 25, 2010
It's a chocolate cake with coconut marshmallow frosting and chocolate sauce topping.
Make your favorite chocolate cake.
Top it with the coconut marshmallow frosting.
Smother it with the chocolate sauce.
Here is the recipe for the coconut marshmallow frosting:
1/2 c. sugar
2 Tbsp. water
2 large egg whites
1 jar (7 oz.) marshmallow creme
1 cup coconut
1tsp. coconut flavoring
Place the sugar, water, and egg whites in a medium-size heavy saucepan. Cook over low heat, beating continuously with an electric hand mixer on high speed until soft peaks form, 2-3 minutes. If your hand mixer has a cord, make sure to keep it away from the burner. Remove the pan from the heat. Add the marshmallow creme and beat the mixture with the mixer on high speed until stiff peaks form, 2 minutes more. Fold in the coconut and coconut flavoring. Frost your cake.
If you buy the Walmart brand marshmallow creme, there is another recipe for easy marshmallow creme frosting on the side.
Also, the chocolate topping makes the marshmallow frosting melt off the cake. It still tastes delicious, but it doesn't look fantastic. If anyone comes up with an idea for a better chocolate topping for the cake, let us all know. I know I will be making this again soon, Maggie requests it on a regular basis.
Thursday, June 17, 2010
I recently discovered a great way to cut Anna's sandwiches. She doesn't eat the crusts and when I cut her sandwich into squares. A lot gets missed because it's in the corners. So I've taken to cutting them into four triangles. That way, there is no corner of crust and she eats a lot more of her sandwich.
Tuesday, June 8, 2010
Friday, March 26, 2010
1 whole eggplant, sliced 1/4" thick and quartered
1 red bell pepper, cut in half and sliced
1/2 pound asparagus, cut into 1" pieces
3 tablespoons olive oil
3 garlic cloves, minced
salt & pepper
1 bunch of kale
1 (15 ounce) container cottage cheese
1 Tbsp dried parsley
1 (26 ounce) jar spaghetti sauce
10 no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
Preheat oven to 400 degrees. Toss eggplant, red pepper and asparagus in a bowl with olive oil and garlic. Spread out on extra large cookie sheet and sprinkle with salt and pepper. Bake, uncovered for 15 minutes. Turn vegetables over. Bake 15 minutes longer.
Meanwhile, boil kale in a large pot about 5 minutes or until tender. Drain and thoroughly dry on paper towels, squeezing out excess water; remove stems, chop leaves and set aside. In a bowl, combine the cottage cheese, egg and parseley.
Reduce heat to 350 degrees. Spread about 1/3 cup spaghetti sauce in a 9x13 pan. Layer with 5 lasagna noodles, half of cottage cheese mixture, half of mozzarella cheese, half of roasted vegetables and kale, and half of remaining spaghetti sauce. Repeat layers. Cover and bake at 350 degrees for 40 minutes. Uncover; bake 5-10 minutes longer or until edges are bubbly. Let stand for 10 minutes before cutting. Yum! Everyone loved it.
Sunday, February 28, 2010
2 Tbsp minced chives/green onions
1 Tbsp soy sauce
1 Tbsp dry sherry (I just use water)
2 tsp minced peeled fresh ginger
1 tsp sesame oil (I don't usually have this, so I just use regular oil)
1 tsp cornstarch
36-40 wonton wrappers (usually in the produce department)
1 Tbsp vegetable oil
In a bowl combine pork, chives, soy sauce, sherry, ginger, oil, cornstarch and 1 Tbsp water. Place a heaping tsp of pork mixture in center of a wonton wraper.Lightly wet edges of wrapper, fold over and press to seal (I usually press edges with a fork). Repeat to form remaining dumplings.
4. Heat 1 Tbsp oil in a large nonstick pan over medium-high heat. Gently pat dumplings dry with paper towel, then cook until browned, about 1 1/2 minutes per side. Serve warm with soy-ginger sauce:
Soy-Ginger Dipping Sauce
I've never actually made this b/c the pot stickers are yummy on their own and I'm usually running out of time, but it sounds good:
In a bowl, stir together 1/4 cup soy sauce, 3 Tbsp rice vinegar, 1 Tbsp minced peeled fresh ginger, 2 tsp sugar and 1/4 tsp sesame oil.
Friday, February 12, 2010
1 1/2 tsp yeast
3 tbsp warm water
2 3/4 cups flour
1 tsp sugar
1/2 tsp salt
1 cup warm water
2 tbsp oil, plus more for greasing the pan
1. Mix the yeast with 3 tbsp warm water. Set aside for 10 minutes or until it is frothy.
2. Sift the flour with sugar and salt using a wire whisk. Make a well in the center.
3. Pour the yeast mixture, water and oil into the well. Mix together with wooden spoon.
4. Sprinkle flour on a clean work surface. Knead the dough for 8 minutes, until it is smooth and elastic.
5. Oil a large bowl, add the dough and cover with a towel. Leave in a warm place and let rise for 20 minutes. Punch down with your fists.
6. While the dough is rising, preheat oven to 425 degrees.
7. Spread oil on extra large cookie sheet. Add dough and roll out to fill pan. Poke holes with fork.
8. Bake for 10 minutes.
9. Spread pizza sauce on crust. Sprinkle with mozzarella cheese and any other toppings you like.
Tuesday, February 9, 2010
Basically, I just make chocolate cookies and replaced the oil with coconut milk, rolling them in shredded coconut rather than in powdered sugar. Also I cut the recipe in half, since it originally made 6 dozen--too much for me.
I was concerned that the coconut milk would add too much fat, but it actually has a lot fewer grams of fat than the oil it replaces. There's that whole saturated vs unsaturated thing, but I just don't think about that.
1/4 cup + 2 Tbsp cocoa powder
Mix cocoa powder and sugar. Add coconut milk, eggs--one at a time--and vanilla and mix well. Stir in flour, salt, and baking powder. Chill several hours or overnight (I tend to skip chilling in other cookies, but in this case the dough is pretty thin so it's necessary).
Heat oven to 350 deg. Pour shredded coconut into a small bowl. Drop spoonfuls of dough into the shredded coconut and roll them around until they form a coconut-covered ball. Place about 2" apart on an ungreased cookie sheet and bake 10 to 12 minutes.
Makes about 3 doz cookies.
Coconut-Curry Chicken Salad Sandwiches
One time I made coconut-curry chicken, but the cooked chicken I used shredded as it mixed into the sauce and looked completely unappealing. Unwilling to waste it all, I strained the chicken back out of the sauce and sauteed new chicken that obediently stayed in docile little chunks. But what to do with the curry-flavored shredded chicken? It made lovely sandwiches! So here's the recipe in a less roundabout way.
1/4 onion, diced
Saute onion and garlic in oil. Add curry, lime, coconut milk, chicken bullion, and salt and pepper to taste. Stir in shredded chicken. Chicken should be moistened enough to hold together without being overly saucy.
Use as chicken salad on toast or toasted croissants with crisp lettuce and maynnaise, if desired. Makes 4 sandwiches (I think).
Tuesday, February 2, 2010
1 c. chocolate chips--buy Guittard or Ghiradelli--I like semi-sweet
1/4 c. unsalted butter
1 tsp. vanilla (or flavoring of your choice)
Topping--choose one or be creative
melted chocolate for dipping--about 1 c.
3 Tbsp cocoa powder and 3 Tbsp powdered sugar mixed together for rolling
Microwave the chocolate and butter together on medium power for 1 minute, stir. Microwave in 30 sec. intervals until the chocolate has melted, stirring between times. Stir in the vanilla. Spread the mix out on a parchment lined plate if you want square truffles. If you want round, just leave it in the bowl. Put the chocolate in the fridge for one hour--don't leave it much longer than that or it will be too hard to work with. Cut your truffles into squares or form into balls. You should have around 12 truffles. Put the truffles back in the fridge for at least another hour. You can also freeze them. Dip the truffles in melted chocolate or roll them in the cocoa/powdered sugar mix.
Happy Valentine's Day!
Wednesday, January 13, 2010
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp mace
3 beaten eggs
1/2 cup oil
1 cub sugar
1/2 cup milk
2 cups shredded carrots
1 cup coconut
1/2 cup maraschino cherries, drained and chopped
Preheat oven to 350 degrees. Mix dry ingredients. Mix remaining ingredients in a separate bowl, then add all together. Pour into greased loaf pan and bake for 1 hour. However I usually like to use 3 mini loaf pans instead and cook it 45-50 minutes. Make sure you don't over bake! If you wait until a knife inserted comes out clean, you cooked it too long. You want there to a be a few crumbs on the knife, but not doughy.