Wednesday, November 10, 2010
Made this for my pop's birthday this weekend and it came out deliciously!! ...too bad I don't have a picture to share...
1/4 cup butter
2/3 cup brown sugar
9 slices pineapple (14 oz can)
9 maraschino cherries (optional)
1 1/3 cups flour
1 cup granulated sugar
1/3 cup shortening
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
Put your oven at 350 and melt the butter in a 9" square pan by placing it in the oven. Sprinkle the brown sugar evenly over the melted butter (I didn't use the full 2/3 cup). Arrange the pineapple slices over the brown sugar and place the cherries in each pineapple. In a medium bowl, beat the remaining ingredients on low for 30 seconds and high for 3 minutes. Pour the batter over the pineapples and cherries. Bake for 50 to 55 minutes or until the toothpick comes out clean. Immediately turn upside down on a plate. Serve warm for a yummy treat!
2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
1 2/3 cups (8 ½ oz.) bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt, such as Maldon
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. (Unless you have a plastic guard that sits around the rim of the bowl, this will make a big mess at first, with flour flying everywhere.) Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. (DON'T SKIP THIS STEP ) The dough may be used in batches, and can be refrigerated for up to 72 hours.
When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
Using a standard-size ice cream scoop – about 1/3 cup – scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
* i used regular all purpose flour instead of the two different flours.
*i sprinkled coarse salt on top of my cookies but didn't like it. next time i will omit this step. also, i used the coarse salt in the recipe too and i don't really like that either. the salt never really incorporated so i'd use fine salt next time.
Tuesday, November 09, 2010
2 T olive oil
1/2 lb skinless, boneless chicken thighs or breast
one 32 oz container chicken broth
one 9 oz bag tortellini pasta
2 c shredded kale or swiss chard or spinach
1 1/2 c frozen peas
4 scallions, finely chopped or 1 medium leek, sliced
grated peel and juice of 1 lemon
1/4 c chopped fresh mint
1. in large pot heat olive oil over med high heat. season chicken with s/p. add to pot and cook, turning occasionally until golden. transfer to plate. let cool slightly before shredding.
2. add chicken broth and 2 cups water to same pot and bring to simmer. add tortellini and cook acording to package directions. remove from the heat and stir in the shredded chicken, swiss chard, pease, scallions, lemon peel and lemon juice and mint. season with s/p.
* i did #2 a bit different. after removing chicken from pot i added (or rather Eric added) the leek to the pan and sauteed for about 1 minute. then i added the chopped swiss chard until wilted. then i added the chicken broth and water and brought to simmer. then i cooked the tortellini in the broth for about 5 minutes, then added the peas, lemon peel and juice. i brought the whole pot to a simmer again until everything was nice and hot. we forgot the mint.
this was very simple and quick and tasty. nice leftovers. i think your family would love it.
Wednesday, November 03, 2010
2 t olive oil
1 garlic clove, minced
1 c veg or chick broth
1 c water
1 c uncooked quinoa
1 1/2 t chopped fresh thyme
1/4 t salt
2 t olive oil, divided
2 c thinly sliced leek (about 1 large)-had to sub onion since SLC is having leek crisis
4 garlic cloves, chopped
2 1/2 c sliced fennel bulb (about 1 large)
1 3/4 c sliced carrot
1/2 c white wine
1 c veg broth
4 t chopped fresh thyme, divided
1 can chickpeas, drained
1 T fresh lemon juice
1/4 t salt
1/4 t pepper
1 package baby spinach
1. to prepare quinoa heat 2 t oil in large saucepan over med high heat. add 1 garlic clove to pan, saute 1 minute. add 1 c broth and next 4 ingredients (through salt). cover, reduce heat and simmer 15 minutes or until liquid is absorbed and quinoa is tender.
2. to prepare chickpea mixture: heat 1 t oil in dutch oven over med high heat. add leek and 4 garlic cloves to pan. saute 5 minutes or until tender. add remaining 1 t oil and fennel bulb and carrot. saute 10 minutes or until veggies are golden. add wine; cook 3 minutes or until liquid almost evaporates. stir in 1 cup broth , 2 t thyme, and chickpeas. cook 1 minutes or until thoroughly heated. remove from heat. stir in lemon juice, salt, pepper, and spinach.
3. placed 2/3 c quinoa in each of 4 bowls. top each serving with 1 1/2 c chickpea mixture. sprinkle with rest of thyme.
so delicious, nutritious! a good vegetarian entree.
1 c brown rice
2 T butter, divided
1 # chicken breast cutlets (i used boneless pork chops)
3/4 t salt, divided
1/4 t pepper
1/2 c refrigerated apple cider
1 t dijon mustard
1/4 c chopped pecans
2 T chopped fresh parsley
1. cook rice as directed. i like to use chicken broth for added flavor.
2. while rice cooks, melt 1 teaspoon butter in large skillet over med high heat. sprinkle chicken with 1/4 t salt and pepper. add chicken to pan; cook 3 mimutes on each side until done. remove from pan. add cider and mustard to pan, scraping pan to loosen browned bits; cook 2-3 minutes or until thickened. add chicken to pan, turning to coat. remove from heat; set aside.
3. melt remaininmg 5 teaspoons butter in sauce pan over med high heat; cook for 2 minutes or until browned and fragrant. lower heat to medium; add pecans and cook for 1 minute or until toasted, stirring frequently. add rice and reamining 1/2 t salt; toss well to coat. serve rice with chicken. sprinkle with parsley.
this is from rachael ray
the lemon marinade is incredibly flavorful and light. eric describes it as 'a flavor explosion'.
4 gloves garlic, 1 clove finely chopped
grated peel and juice of 1 lemon
2 T olive oil
4 skin on bone in chicken breasts
1 T balsamic vinegar
2 tomatoes, chopped
1/2 c feta cheese crumbles
1/2 red onion, thinly sliced
4 c greens
1. preheat grill medium heat. using food processor puree the 3 whole cloves garlic, the lemon pee and 1 teaspoon each lemon juice, olive oil, and salt. using fingers, gently loosen the skin of the chicken breasts and spread the lemon mixture underneath. drizzle 1 T oilive oil on the undersides of the chicken. season with salt and pepper.
2. arrange chicken, skin side down on grill, cover and grill until golden about 3-4 minutes. flip and place the chicken, skin side up, over indirect heat. cover and grill until cooked through, 15-20 minutes. transfer to work surface, drizzle with some lemon juice and let rest for 10 minutes.
* we used chicken breast b/c that's what we had. we made the lemon mixture according to directions and left the seasoning paste on the breasts while refrigerating the chicken for 1 hour. then we pan fried it. it was delicious this way.
3. meanwhile, in a salad bowl whisk together the finely chopped garlic, balsamic vinegar and reamining 2 t olive oil. season with s/p. add tomatoes, chese, onion, and greens and toss. serve with chicken.
we also had fried smashed potatoes with this:
1 # small red potatoes,all about the same size
4 T butter,
3 T chopped fresh parsley
1. place whole potatoes in large saute pan, single layer. cover with salted water. boil 15 minutes. drain, return to pan.
2. using bottom of a heavy mug or glass, lightly press down on each potato, flattening just until skin breaks and sides bulge out.
3. add generous amount of butter (this was about 1/4 c for us) to pan, return pan to medium high heat and fry potatoes just until golden. flip, fry other side till golden. sprinkle with s/p and chopped parsley.
*these are sooo good! we'll be making this again.
Monday, October 25, 2010
1 1/2 c mashed ripe banana
1/3 c plain yogurt
5 T butter, melted
2 large eggs
1/2 c granulated sugar
1/2 c brown sugar
1 1/2 c flour
1/4 c ground flaxseed
3/4 t b soda
1/2 t salt
1/2 t cinnamon
1/8 t ground allspice
1/3 c powdered sugar
1 1/2 t milk
1. preheat oven to 350
2. combine first 4 ingredients in bowl, beat with mixer at medium speed. add granulated and brown sugars; beat until combined.
3. lightly spoon flour into measuring cups; level with knife. combine flour and next 5 ingredients (through allspice). add flour mix to banana mixture; beat just until blended.
4. pour batter into greased 9x5 loaf pan. bake at 350 degrees for 55 minutes until wooden pick inserted comes out clean. remove from oven; cook 10 minutes. remove from pan. cool complete. combine powdered sugar and milk, stirring until smooth. drizzle over bread.
Tuesday, August 10, 2010
from cooking light
another good leftover/keeper. very fast weeknight dinner. and delicious!
3 T ketchup
1 T apple cider vinegar
1 T prepared mustard
1 T molasses
3/4 t chili powder
1/2 t cumin
1/4 t black pepper
1/8 t ground ginger
12 oz skinless, boneless chicken thighs, cut into 2 inch pieces
4 sandwich rolls
12 dill pickle chips
1, combine first 9 ingredients in a medium saucepan; bring to a boil, reduce heat to medium low, cover and cook stirring occasionally, 23 minutes or until chicken is done and tender. remove from heat, shred with 2 forks to measure 2 cups. place 1/2 d chicken on half of roll. top with pickles and othe half of roll. serve
we had some easy Dijon POtato Salad (from everyday food)
1 1/2 lb new potatoes, scrubbed and halved
1 T white wine vinegar
1 T dijon mustard (or i guess the regular kind. i like the flavor of dijon better)
2 T oilve oil
1/2 c freshly chopped parsley
1. boil potatoes until fork tender.
2. in serving bowl combine vinegar and dijon; season with s/p. add hot cooked potatoes; toss let cool tossing occasionally.
3. add oil and parsley to cooled potatoes. toss with salt and pepper.
from rachel ray
2 T oilve oil
3 garlic cloves, chopped
1 1/4 c israeli couscous
one 14 oz can veg broth
2/3 cup raisins
1 bunch swiss chard, stems and leaves chopped separately
one 15 oz can chick peas
2 oz crumbled feta
1. in saucepan heat 1 T olive oil over medium heat. add half of the garlic and the couscous and cook, stirring for 3 minutes. add the veg broth bring to a boil. cover, lower heat and simmer until broth is absorbed, about 10 minutes. stir in the raisins; season with salt.
2. in a skillet, heat remaining 1 T oil over medium heat. add remaining garlic and swiss chard stems and cook, stirring occasionally for 5 minutes. add swiss chard leaves, chickpeas, and 1/2 c water. cover and cook , turning unil the chard is wilted 2-3 minutes. season with salt and pepper. serve on the couscous and top with feta.
this keeps well in the fridge and is great for leftovers!
Zucchini Bread from Simply REcipes
2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.
2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
it's in the oven currently... we shall see how good it is!
Tuesday, July 27, 2010
Total time: 35 minutes
1 cup water
2 cups chopped onions
2 garlic cloves, minced or pressed
1 tablespoons vegetable oil
1 celery stalk, chopped
1 carrot, cut on the diagonal into ¼-inch thick slices
1 bell pepper, cut into 1-inch pieces
1 cup cubed zucchini
2 cups undrained chopped fresh or canned tomatoes
1 cup water or vegetable stock
2 teaspoons ground cumin
½ teaspoon chili powder
1 teaspoon ground coriander
Pinch of cayenne (or more to taste)
2 teaspoon fresh oregano (OR) 1 teaspoon dried oregano
Salt to taste
½ cup quinoa
Place rinsed quinoa and water in pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.
While the quinoa is cooking place the onions, garlic and vegetable oil in covered soup pot and saute on medium heat for 5 minutes
And celery and carrots to the soup pot and cook an additional 5 minutes, stirring often
Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne and oregano to soup pot simmer covered for 10 to 15 minutes until vegetables are tender.
Stir in cooked quinoa and salt to taste.
Top with grated cheese
Chopped fresh cilantro (optional)
Grated Cheddar (OR) Monterey Jack cheese (optional)
Friday, July 23, 2010
Monday, July 05, 2010
|1||pork boneless loin roast, (2 1/2 pounds), trimmed on fat|
|1||medium onion, thinly sliced|
|2||cups barbecue sauce|
|3/4||cup Old El Paso® Thick 'n Chunky salsa|
|1||tablespoon chili powder|
|1||teaspoon ground cumin|
|1||bag (1 pound) frozen stir-fry bell peppers and onions|
|18||flour tortillas (8 to 10 inches in diameter)|
|Shredded cheese, if desired|
|Guacamole, if desired|
|Print these coupons...|
Friday, June 25, 2010
the veggies are quite a bit bigger since this was taken over 2 weeks ago. but it shows you how neat and tidy my little garden is with following the Square Foot Gardening principles. I've enjoyed my first lettuce, spinach, arugula, radish salad yesterday. some other things didn't really come up- or came up sparsely which is puzzling to me. on well. the bell peppers are still, yet again, an epic fail. i don't get why those don't grow here.
anyway, thought you might enjoy.
Sunday, June 06, 2010
rotisserie chicken, salad, tomatoes, bread -- all from costco
strawberries from smith's
chives from garden
pecans from the freezer (from arkansas originally though!)
homemade salad dressing (with my new salad dressing maker- thanks!)
Thursday, May 27, 2010
1 T cider vinegar
1 t dijon mustard
3/4 t brown sugar
1 1/2 t minced garlic, divided
1 1/4 t dried thyme, divided
1 lb ork tenderloin, trimmed and cut crosswise into 1/4 inch thick slices
3/4 t salt, divided
3/4 t pepper, divided
2 T flour
1/4 c olive oil, divided
1/4 cup sliced shallots
1/4 c dried cranberries
1/4 c cranberry juice
6 c baby spinach
1 ripe pear, thinly sliced
1. combine vinegar, mustard, sugar, 1/2 t garlic, 1/4 t thyme. set aside.
2. combine pork and remaining 1 t garlic, remaining 1 t thyme, 1/2 t salt, 1/2 t pepper, toss well to coat. sprinkle pork mixture with flour; toss well. let stand 5 minutes.
3. Heat 1 T oil in medium saucepan over medium heat. add shallots to saucepan; cook 3 minutes or until shallots are tender and lightly browned, stirring occasionally. add cranberries and juice; cook until liquid is reduced to 2 T (about 2 minutes). reduce heat to medium low. add vinegar mixture; cook 1 minute. gradually add 1 T oil, remaining 1/4 t salt, and remaining 1/4 t pepper. stirring well with a whisk. cover and keep warm.
4. heat 1 T oil in a large skilet over medium high heat. add pork to skillet, cook 3 minutes or until browned, turning once. remove pork from skillet. repeat procedure with any remaining pork. toss pork with 1 T warm cranberry mixture.
5. combine spinach and pear in a large bowl. drizzle with remaining cranberry mixture. toss well to coat. arrange about 2 cups spinach mixture on each of 4 plates; top evenly with pork.
from cooking light.
this has to be one of the best meals i've made in a long time! perfect rations, perfectly healthy, and perfectly delicious!!
Saturday, May 22, 2010
4 slices whole wheat country bread
2 c arugula
1 T olive oil
1 1/2 t lemon juice
1/2 t salt
1/2 t pepper
3/4 c part skim ricotta cheese
1/4 c parmigiano-reggiano cheese
1 t chopped fresh thyme
1. toast slices of bread
2. combine arugula, 2 t oil, juice, 1/8 t salt, 1/4 t pepper, toss to combine
3. heat remaining oil or butter over medium heat, fry eggs
4. combine 1/4 t salt, ricotta, parmigiano-reggiano cheese and thyme; spread over bread slices. divide salad and eggs evenly over bread. sprimkle with ramaining 1/8 t salt and remaining 1/4 t pepper.
Thursday, April 01, 2010
Wednesday, March 31, 2010
4 bone in center cut pork chops
1/2 t salt
1/4 t pepper
1 T butter
2 T finely chopped shallots
1/4 c chicken broth
2 T dijon mustard
2 T maple syrup
2 T chopped fresh flat leaf parsley
1. sprinkle salt and pepper over both sides of pork
2. heat large skillet over medium high heat. coat pan with cooking spray. add pork to pan; cook 3 minutes on each side or until cooked through, but with a slight blush in the center. remove from pan; keep warm
3. return pan to medium high heat. add butter to pan swirling to coat. add shallots; saute 3 minutes or until tender. add broth; bring to boil and cook 1 minute. stir in mustard, syrup and remaining 1/4 t salt, cook 1 minutes until thick. return pork to pan. cook pork 1 minute on each side until thoroughly heated. serve pork with sauce, garnish with parsely.
Thursday, March 18, 2010
2 1/4 c water
3/4 c uncooked pearl barley
1 1/2 t grated lemon rind
3 T lemon juice
2 T olive oil
1/2 t dijon mustard
1 cup thinly sliced fennel bulb (about 1 small bulb)
1/3 c chopped fresh parsley
1/4 c finely chopped red onion
3/4 t kosher salt
1/2 t ground pepper
8 pitted kalamata olives, halved
1 15 oz can cannellini beans, rinsed and drained
1/3 c chopped walnuts, toasted
1. bring 2 1/4 c water and barley to boil in a saucepan. cover, reduce heat, and simmer 25 minutes or until tender and liquid is almost absorbed. cool to room temp (i didn't do this b/c i didn't plan ahead. i thought it was fine straight off the stove top)
2. combine lemon rind, lemon juice, olive oil, and mustard in a bowl; stir well with a wishk. add barley, fennel and next 6 ingredients (through beans); toss gently. cover and refrigerate for 30 mintues (i also did not do this. we had it immediately). garnish with toasted walnuts.
we had this with the roasted broccoli and it was a delicious meal! it was our weekly "i heart the environment" meal since it was vegetarian. dessert was girl scout cookies! yum!!!
preheat oven to 450. on a rimmed baking sheet toss together 1 head of broccoli, cut into long florets, 2 T olive oil, 5 garlic cloves (skin on). season with salt and pepper. roast until broccoli is browned and tender, about 20 minutes, stirring halfway through. toss with 1-2T lemon juice.
soooo incredibly delicious! you have to pop the garlic cloves out of their skin, but then don't forget to eat them too!