3 T soy sauce
2 T rice vinegar
1/2 tsp hot pepper flakes
2 T brown sugar
1/2 cup creamy peanut butter
1 T sesame oil
1 tsp grated ginger
1/2 cup chicken broth
mix all together over heat.
chicken and veggies
Monday, June 9, 2008
Brownies
1 stick of butter
2 squares unsweetened chocolate
1 cup sugar
2 eggs
3/4 cup flour
1/4 tsp salt
1 tsp vanilla
melt butter and chocolate mix rest in and cook 20 minutes @ 375.
frosting
6 T melted butter
6 T milk
boil butter and milk 30 seconds. add 1/2 cups chocolate chips and vanilla.
2 squares unsweetened chocolate
1 cup sugar
2 eggs
3/4 cup flour
1/4 tsp salt
1 tsp vanilla
melt butter and chocolate mix rest in and cook 20 minutes @ 375.
frosting
6 T melted butter
6 T milk
boil butter and milk 30 seconds. add 1/2 cups chocolate chips and vanilla.
Thursday, April 17, 2008
Quinoa Muffins
1/2 cup raw quinoa
1 cup whole wheat flour
1 cup quinoa flour
1/4 tsp. salt
1 tsp baking soda
1/2 cup packed lt. brown sugar
1 egg
1/4 cup butter, melted or veg oil
1 1/4 cup buttermilk, yogurt or labeh
1 tsp vanilla
Preheat oven to 375
Combine all flours, salt, soda and sugar in mixing bowl. Beat egg with oil, buttermilk, vanilla. Stir wet ingredients into dry, add quinoa. Mix.
Bake 25-30 minutes
1 cup whole wheat flour
1 cup quinoa flour
1/4 tsp. salt
1 tsp baking soda
1/2 cup packed lt. brown sugar
1 egg
1/4 cup butter, melted or veg oil
1 1/4 cup buttermilk, yogurt or labeh
1 tsp vanilla
Preheat oven to 375
Combine all flours, salt, soda and sugar in mixing bowl. Beat egg with oil, buttermilk, vanilla. Stir wet ingredients into dry, add quinoa. Mix.
Bake 25-30 minutes
Monday, April 14, 2008
Tortilla Soup
Vegetable oil
6 10-12” corn tortillas
1 onion, chopped
4-6 garlic cloves, minced
1 bunch cilantro (coriander), coarsely chopped
2 14.5oz cans diced tomatoes
8 cups chicken stock
14 oz canned or frozen corn
2 heaping tablespoons ground cumin
1-2 heaping tablespoons chili powder (the mild, dark red kind that you buy in Texas,
NOT cayenne)
4 bay leaves
4 boneless, skinless chicken breasts
½ teaspoon cayenne pepper
Juice from one lime
In a large soup pot, saute onions in a few tablespoons of oil over medium heat until soft. Add garlic and sauté for another minute or two. Tear the corn tortillas into bite-sized pieces and add to the pot; stir to keep it from sticking. Add the cilantro and stir, cooking for another minute or two. Add the canned tomatoes with all the juice, the chicken stock, cumin, chili powder, and bay leaves and bring to a boil. Reduce heat to a simmer, add the corn, whole chicken breasts and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout. Remove the chicken breasts and put aside to cool. Turn the soup off at this point.
Once the chicken breasts are cool, shred them with your hands and return to the pot. Add lime juice and taste for spiciness. If you need to, add more spices. Reheat the soup and serve.
You can accompany this soup with tortilla chips, avocado chunks, grated cheese, sour cream or all of the above. It is a hearty soup that works as a meal.
*Note: For Abu Dhabi – I find it sometimes tricky to get corn tortillas here, but Spinneys has them lately. You need to make sure they are the yellow corn tortillas and NOT the white flour ones. Also, I have not found the mild chili powder here, but have a supply bought from Texas. Good luck!
6 10-12” corn tortillas
1 onion, chopped
4-6 garlic cloves, minced
1 bunch cilantro (coriander), coarsely chopped
2 14.5oz cans diced tomatoes
8 cups chicken stock
14 oz canned or frozen corn
2 heaping tablespoons ground cumin
1-2 heaping tablespoons chili powder (the mild, dark red kind that you buy in Texas,
NOT cayenne)
4 bay leaves
4 boneless, skinless chicken breasts
½ teaspoon cayenne pepper
Juice from one lime
In a large soup pot, saute onions in a few tablespoons of oil over medium heat until soft. Add garlic and sauté for another minute or two. Tear the corn tortillas into bite-sized pieces and add to the pot; stir to keep it from sticking. Add the cilantro and stir, cooking for another minute or two. Add the canned tomatoes with all the juice, the chicken stock, cumin, chili powder, and bay leaves and bring to a boil. Reduce heat to a simmer, add the corn, whole chicken breasts and cayenne. Simmer the chicken breasts for 15 to 20 minutes until cooked throughout. Remove the chicken breasts and put aside to cool. Turn the soup off at this point.
Once the chicken breasts are cool, shred them with your hands and return to the pot. Add lime juice and taste for spiciness. If you need to, add more spices. Reheat the soup and serve.
You can accompany this soup with tortilla chips, avocado chunks, grated cheese, sour cream or all of the above. It is a hearty soup that works as a meal.
*Note: For Abu Dhabi – I find it sometimes tricky to get corn tortillas here, but Spinneys has them lately. You need to make sure they are the yellow corn tortillas and NOT the white flour ones. Also, I have not found the mild chili powder here, but have a supply bought from Texas. Good luck!
Prosciuto and Gruyere Pinwheels (Appetizer)
(from Gourmet Magazine, Dec 1996)
¾ cup (3 oz) finely grated Gruyere (cheese)
4 teaspoons chopped fresh sage leaves
1 puff pastry sheet (from one 17 ¼ oz pkg. frozen puff pastry sheets), thawed
1 large egg, beaten lightly
2 oz. thinly sliced prosciuto (ham)
In a bowl, combine Gruyere and sage. On a lightly floured surface, arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you, and brush edge of far side with some egg. Arrange half of prosciuto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyere mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. Make another log in the same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
Preheat oven to 400F. Lightly grease 2 large baking sheets. Cut logs crosswise into ½-inch thick pinwheels and arrange, cut sides down, 2 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14-16 minutes. Transfer pinwheels to a rack and cool slightly. Serve warm. Makes about 40.
¾ cup (3 oz) finely grated Gruyere (cheese)
4 teaspoons chopped fresh sage leaves
1 puff pastry sheet (from one 17 ¼ oz pkg. frozen puff pastry sheets), thawed
1 large egg, beaten lightly
2 oz. thinly sliced prosciuto (ham)
In a bowl, combine Gruyere and sage. On a lightly floured surface, arrange pastry sheet with a short side facing you and cut in half crosswise. Arrange one half of sheet with a long side facing you, and brush edge of far side with some egg. Arrange half of prosciuto evenly on top of pastry, avoiding egg-brushed edge, and top with half of Gruyere mixture. Starting with side nearest you, roll pastry jelly-roll fashion into a log and wrap in wax paper. Make another log in the same manner. Chill pastry logs, seam sides down, until firm, at least 3 hours, and up to 3 days.
Preheat oven to 400F. Lightly grease 2 large baking sheets. Cut logs crosswise into ½-inch thick pinwheels and arrange, cut sides down, 2 inch apart on baking sheets. Bake pinwheels in batches in middle of oven until golden, 14-16 minutes. Transfer pinwheels to a rack and cool slightly. Serve warm. Makes about 40.
Ham and Gruyere Thumprints
(from Martha Stewart Living Magazine)
½ cup (1 stick) unsalted butter, cut into large pieces
½ teaspoon coarse salt
1 cup all-purpose flout
4 large eggs
½ teaspoon freshly ground pepper
½ cup finely chopped or ground Black Forest Ham (2 oz)
1 cup finely shredded Gruyere cheese, plus 36 ½-inch cubes for centers (8 oz total)
Preheat oven to 400F. Bring butter, salt, and 1 cup water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (butter will melt). Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from the sides and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
Transfer dough to a large bowl; add eggs one at a time, beating with a wooden spoon to incorporate each egg before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.
Spoon dough into a pastry bag fitted with a ½-inch star tip. On a baking sheet lined with parchment paper (or a Silpat mat), pipe 1 ½-inch-wide rosettes, 1 inch apart. Make a deep indentation in the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake until crisp and golden, 25 to 30 minutes. Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into indentation of each.
Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
To serve, preheat oven to 425F. Place thumbprints on ungreased baking sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm. Makes 3 dozen.
*NOTE: I love this recipe because you can make it in advance and keep it in the freezer for drop-in or unexpected guests. Great for the holiday season!
½ cup (1 stick) unsalted butter, cut into large pieces
½ teaspoon coarse salt
1 cup all-purpose flout
4 large eggs
½ teaspoon freshly ground pepper
½ cup finely chopped or ground Black Forest Ham (2 oz)
1 cup finely shredded Gruyere cheese, plus 36 ½-inch cubes for centers (8 oz total)
Preheat oven to 400F. Bring butter, salt, and 1 cup water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (butter will melt). Add flour; stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from the sides and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat; let cool 2 minutes.
Transfer dough to a large bowl; add eggs one at a time, beating with a wooden spoon to incorporate each egg before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.
Spoon dough into a pastry bag fitted with a ½-inch star tip. On a baking sheet lined with parchment paper (or a Silpat mat), pipe 1 ½-inch-wide rosettes, 1 inch apart. Make a deep indentation in the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake until crisp and golden, 25 to 30 minutes. Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into indentation of each.
Place on clean baking sheets; freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
To serve, preheat oven to 425F. Place thumbprints on ungreased baking sheets; bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm. Makes 3 dozen.
*NOTE: I love this recipe because you can make it in advance and keep it in the freezer for drop-in or unexpected guests. Great for the holiday season!
Blue Cheese and Bacon Puffs (Appetizer)
Blue Cheese-and-Bacon Puffs (Appetizer)
1 ½ cups water
½ cup butter or margarine
1 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground red pepper
6 large eggs
8 oz crumbled blue cheese
8 slices bacon, cooked and crumbled
4 green onions, finely chopped
Bring 1 ½ cups water and butter to a boil in a heavy saucepan over medium heat. Add flour and next 3 ingredients; cook, beating with a wooden spoon, until mixture leaves sides of pan and forms a smooth ball of dough. Remove from heat, and cool 5 minutes.
Add eggs, 1 at a time, beating well with spoon after each addition. Beat in cheese, bacon, and chopped green onions.
Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets.
Bake at 400F for 20 to 25 minutes or until golden. (Puffs will be moist in the center.) Serve puffs warm or at room temperature.
*Note: Puffs may be frozen up to 3 months. Thaw in refrigerator overnight, and reheat at 350F for 5 minutes or until thoroughly heated.
1 ½ cups water
½ cup butter or margarine
1 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground red pepper
6 large eggs
8 oz crumbled blue cheese
8 slices bacon, cooked and crumbled
4 green onions, finely chopped
Bring 1 ½ cups water and butter to a boil in a heavy saucepan over medium heat. Add flour and next 3 ingredients; cook, beating with a wooden spoon, until mixture leaves sides of pan and forms a smooth ball of dough. Remove from heat, and cool 5 minutes.
Add eggs, 1 at a time, beating well with spoon after each addition. Beat in cheese, bacon, and chopped green onions.
Drop by rounded teaspoonfuls 2 inches apart onto lightly greased baking sheets.
Bake at 400F for 20 to 25 minutes or until golden. (Puffs will be moist in the center.) Serve puffs warm or at room temperature.
*Note: Puffs may be frozen up to 3 months. Thaw in refrigerator overnight, and reheat at 350F for 5 minutes or until thoroughly heated.
Asparagus Parmesan Cheese Puffs
Asparagus Parmesan Cheese Puffs
(from my friend Mark Szabo)
1/3 pound asparagus spears
¾ cup milk
5 tablespoons butter, cut into pieces (75 gm)
¾ cup flour
½ teaspoon salt
¼ teaspoon cayenne pepper
3 eggs, room temperature
¾ cup freshly grated Parmesan cheese
½ cup shredded Gruyere cheese
Snap off tough ends of asparagus and discard. Cut spears on the diagonal into ¼-inch pieces. Simmer in boiling water until just tender, about 1 minute. Drain and set aside.
In a heavy saucepan, combine milk and butter and bring to a boil over medium high heat. Meanwhile, sift flour, salt and cayenne pepper into a bowl. As soon as milk reaches a boil and butter has melted, remove from heat and add flour mixture all at once. Using a wooden spoon, beat vigorously until the mixture thickens and pulls away from sides of the pan, about 1 minute. Transfer to a bowl. Add eggs, one at a time, beating well after each addition. Let cool for 10 minutes.
Preheat oven to 400F. Line 2 baking sheets with parchment paper and lightly butter the paper.
Add asparagus, Parmesan, and Gruyere to the cooled dough and stir to mix well. Using a teaspoon, scoop up rounded spoonfuls of the dough and place of baking sheets, about 1 inch apart. Bake until golden brown, 20 to 25 minutes. Remove from oven and, using a spatula, transfer to a warmed serving dish. Serve immediately. Makes 36 puffs.
(from my friend Mark Szabo)
1/3 pound asparagus spears
¾ cup milk
5 tablespoons butter, cut into pieces (75 gm)
¾ cup flour
½ teaspoon salt
¼ teaspoon cayenne pepper
3 eggs, room temperature
¾ cup freshly grated Parmesan cheese
½ cup shredded Gruyere cheese
Snap off tough ends of asparagus and discard. Cut spears on the diagonal into ¼-inch pieces. Simmer in boiling water until just tender, about 1 minute. Drain and set aside.
In a heavy saucepan, combine milk and butter and bring to a boil over medium high heat. Meanwhile, sift flour, salt and cayenne pepper into a bowl. As soon as milk reaches a boil and butter has melted, remove from heat and add flour mixture all at once. Using a wooden spoon, beat vigorously until the mixture thickens and pulls away from sides of the pan, about 1 minute. Transfer to a bowl. Add eggs, one at a time, beating well after each addition. Let cool for 10 minutes.
Preheat oven to 400F. Line 2 baking sheets with parchment paper and lightly butter the paper.
Add asparagus, Parmesan, and Gruyere to the cooled dough and stir to mix well. Using a teaspoon, scoop up rounded spoonfuls of the dough and place of baking sheets, about 1 inch apart. Bake until golden brown, 20 to 25 minutes. Remove from oven and, using a spatula, transfer to a warmed serving dish. Serve immediately. Makes 36 puffs.
Vanishing Oatmeal Raisin Cookies
1 cup (225gm) margarine or butter, softened
1 cup (200gm) firmly packed brown sugar
½ cup (120gm) granulated sugar 2 eggs
1 teaspoon (5ml) vanilla extract
1 ½ cup (220 gm) all-purpose flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5ml) cinnamon
½ teaspoon (2.5 ml) salt
3 cups Quaker Oats (quick or old-fashioned, uncooked)
1 cup (200gm) raisins (optional)
Heat oven to 350 (180C). Beat together butter and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Makes 3-4 dozen depending on size.
*Note: This is the same recipe that is found on the Quaker Oats canister/box. I have been able to make these cookies no matter where I have been living in the world….the ingredients seem to be universal!
1 cup (200gm) firmly packed brown sugar
½ cup (120gm) granulated sugar 2 eggs
1 teaspoon (5ml) vanilla extract
1 ½ cup (220 gm) all-purpose flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5ml) cinnamon
½ teaspoon (2.5 ml) salt
3 cups Quaker Oats (quick or old-fashioned, uncooked)
1 cup (200gm) raisins (optional)
Heat oven to 350 (180C). Beat together butter and sugars until creamy. Add eggs and vanilla, beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Makes 3-4 dozen depending on size.
*Note: This is the same recipe that is found on the Quaker Oats canister/box. I have been able to make these cookies no matter where I have been living in the world….the ingredients seem to be universal!
Friday, March 7, 2008
Hot Fudge
1 cup butter
1/3 unsweetened cocoa powder
3 cups white sugar
1 can evaporated milk
1 tsp vanilla extract
Combine butter, cocoa, sugar & evaporated milk in a saucepan. Bring to boil. Boil 7 minutes. Remove from heat. Stir in vanilla. Carefully pour into blender. Blend 2 - 4 minutes.
1/3 unsweetened cocoa powder
3 cups white sugar
1 can evaporated milk
1 tsp vanilla extract
Combine butter, cocoa, sugar & evaporated milk in a saucepan. Bring to boil. Boil 7 minutes. Remove from heat. Stir in vanilla. Carefully pour into blender. Blend 2 - 4 minutes.
Monday, March 3, 2008
Fallen Chocolate Souffle cake with White Chocolate Sauce
4 oz. extra bittersweet chocolate, broken into pieces
7 oz. unsalted butter
2 T strong prepared coffee
5 lg. eggs separated
1/2 c. granulated sugar
2 T unsweetened cocoa, preferably Droste's (Hersheys is fine)
pinch salt
2 pt. fresh rasp or strawberries, cleaned.
Preheat the oven to 350 degrees. Butter the bottom and sides of a 9 1/2 inch springform pan. Line the bottom wtih a circle of parchment or wax paper and butter the paper. In the top of a double boiler above boiling water combine the chocolate, butter and coffee. Stir the chocolate mixture frequently until melted and smooth. Transfer the chocolate mixture to a large mixing bowl and let cool slightly. Add the egg yolks and whisk until smooth. Sift the sugar and cocoa into chocolate mixture and whisk until well blended. Set aside. In another large mixing bowl combine the egg whites and pinch of salt and beat until soft peaks form. Gently fold a third of the egg whites into the chocolate mixture. Fold the egg white lightened chocolate mixture into the remaining whites, gently but thoroughly. Pour the batter into the prepared pan and set on the lower rack in the center of the preheated oven. Bake for 30 minutes. Remove the cake from the oven and place on a wire rack. Let cool for 5 minutes and loosen the collar of the springform pan but do not removed. When the cake is cool, remove the collar of the springform pan and then carefully invert the cake onto a serving plate. Remove the bottom of the springform pan and carefully peel off the parchment paper. Dust the top of the cake with cocoa by pouring the cocoa into a small strainer and tapping the strainer with a spoon while holding the strainer over the cake. To serve, place a pool of the white chocolate onto each plate. Place a small wedge of the cake on top of the sauce and garnish with raspberries.
White chocolate sauce
12 oz. white chocolate, broken into pieces
3 1/2 c heavy cream.
Place the chocolate and 1 1/2 cups of heavy cream in a medium saucepan over low heat and whisk until the chocolate has melted. Whip the remaining 2 cups of heavy cream into whipped cream. Pour the sauce into a small bowl and let cool to room temperature whisking from time to time. Fold in the whipped cream, gently but thoroughly. Whisk sauce again before serving.
Note: The sauce will keep for up to one week in the refrigerator, in a tightly covered jar. Whisk again just before serving.
7 oz. unsalted butter
2 T strong prepared coffee
5 lg. eggs separated
1/2 c. granulated sugar
2 T unsweetened cocoa, preferably Droste's (Hersheys is fine)
pinch salt
2 pt. fresh rasp or strawberries, cleaned.
Preheat the oven to 350 degrees. Butter the bottom and sides of a 9 1/2 inch springform pan. Line the bottom wtih a circle of parchment or wax paper and butter the paper. In the top of a double boiler above boiling water combine the chocolate, butter and coffee. Stir the chocolate mixture frequently until melted and smooth. Transfer the chocolate mixture to a large mixing bowl and let cool slightly. Add the egg yolks and whisk until smooth. Sift the sugar and cocoa into chocolate mixture and whisk until well blended. Set aside. In another large mixing bowl combine the egg whites and pinch of salt and beat until soft peaks form. Gently fold a third of the egg whites into the chocolate mixture. Fold the egg white lightened chocolate mixture into the remaining whites, gently but thoroughly. Pour the batter into the prepared pan and set on the lower rack in the center of the preheated oven. Bake for 30 minutes. Remove the cake from the oven and place on a wire rack. Let cool for 5 minutes and loosen the collar of the springform pan but do not removed. When the cake is cool, remove the collar of the springform pan and then carefully invert the cake onto a serving plate. Remove the bottom of the springform pan and carefully peel off the parchment paper. Dust the top of the cake with cocoa by pouring the cocoa into a small strainer and tapping the strainer with a spoon while holding the strainer over the cake. To serve, place a pool of the white chocolate onto each plate. Place a small wedge of the cake on top of the sauce and garnish with raspberries.
White chocolate sauce
12 oz. white chocolate, broken into pieces
3 1/2 c heavy cream.
Place the chocolate and 1 1/2 cups of heavy cream in a medium saucepan over low heat and whisk until the chocolate has melted. Whip the remaining 2 cups of heavy cream into whipped cream. Pour the sauce into a small bowl and let cool to room temperature whisking from time to time. Fold in the whipped cream, gently but thoroughly. Whisk sauce again before serving.
Note: The sauce will keep for up to one week in the refrigerator, in a tightly covered jar. Whisk again just before serving.
Olive Oil Vinaigrette
1 T Dijon mustard
4 T extra virgin olive oil
2 T salad oil
2 T balsamic vinegar
salt and pepper.
add any herb. Blend together.
4 T extra virgin olive oil
2 T salad oil
2 T balsamic vinegar
salt and pepper.
add any herb. Blend together.
Honey Ginger Vinaigrette
1 T Dijon mustard
1 T honey
1 T greated ginger
250 ml vinegar
250 sesame oil
500 ml salad oil
salt
Blend honey, mustard and ginger together. Add vinegar, oil and salt. Mix well.
Molly Tennis
1 T honey
1 T greated ginger
250 ml vinegar
250 sesame oil
500 ml salad oil
salt
Blend honey, mustard and ginger together. Add vinegar, oil and salt. Mix well.
Molly Tennis
Tuesday, February 26, 2008
Chewy Gingersnaps
3/4 cup margarine, melted 2 cups flour
1 cup sugar 1/2 tsp ground cloves
1/4 cup molasses 1/2 tsp salt
1 egg 2 tsp ground ginger
2 tsp baking soda 1 tsp cinnamon
In large bowl, mix together melted margarine, egg, molasses and sugar. Add all dry ingredients and stir to form a ball. Chill to harden. Roll dough into small balls and roll tops in sugar. Place on un-greased cookie sheet. Bake at 325 F 8-10 minutes or just until set for extra chewy cookies. Yield: 4-5 dozen.
Trish O'Brien
1 cup sugar 1/2 tsp ground cloves
1/4 cup molasses 1/2 tsp salt
1 egg 2 tsp ground ginger
2 tsp baking soda 1 tsp cinnamon
In large bowl, mix together melted margarine, egg, molasses and sugar. Add all dry ingredients and stir to form a ball. Chill to harden. Roll dough into small balls and roll tops in sugar. Place on un-greased cookie sheet. Bake at 325 F 8-10 minutes or just until set for extra chewy cookies. Yield: 4-5 dozen.
Trish O'Brien
Nut Loaf with Tomato Sauce
1 Tbsp vegetable oil
1 medium brown onion, chopped
1 medium green (or red or yellow) capsicum, chopped
1 medium tomato, chopped
1 cup unsalted roasted cashews
1 cup blanched almonds
1 medium carrot, grated
1 cup cooked brown rice
3/4 cup grated cheddar cheese
1 egg, beaten lightly
Lightly oil 14cm x 21 cm loaf pan; line base with greaseproof paper
Heat oil in small pan; cook onion, capsicum and tomato, stirring, over low heat about 4 minutes or until capsicum is tender. Cool.
Blend or process cashews and almonds until finely chopped. Combine onion mixture, nuts, carrot, rice cheese and egg in large bowl; mix well.
Press mixture evely into prepared pan; bake, u ncovered in moderate oven about 40 minutes or until lightly browned. Serve with tomato sauce.
Tomato Sauce
1 T vegetable oil
6 medium tomatoes chopped
1/4 cup water
Heat oil in medium pan, cook tomato, stirring, over low heat 10 minutes. Blend or process tomato and water until smooth. Strain over medium pan; reheat before serving.
Trish O'Brien
1 medium brown onion, chopped
1 medium green (or red or yellow) capsicum, chopped
1 medium tomato, chopped
1 cup unsalted roasted cashews
1 cup blanched almonds
1 medium carrot, grated
1 cup cooked brown rice
3/4 cup grated cheddar cheese
1 egg, beaten lightly
Lightly oil 14cm x 21 cm loaf pan; line base with greaseproof paper
Heat oil in small pan; cook onion, capsicum and tomato, stirring, over low heat about 4 minutes or until capsicum is tender. Cool.
Blend or process cashews and almonds until finely chopped. Combine onion mixture, nuts, carrot, rice cheese and egg in large bowl; mix well.
Press mixture evely into prepared pan; bake, u ncovered in moderate oven about 40 minutes or until lightly browned. Serve with tomato sauce.
Tomato Sauce
1 T vegetable oil
6 medium tomatoes chopped
1/4 cup water
Heat oil in medium pan, cook tomato, stirring, over low heat 10 minutes. Blend or process tomato and water until smooth. Strain over medium pan; reheat before serving.
Trish O'Brien
Monday, February 25, 2008
Fiesta Corn Soup
1 T butter or margarine
1 cuponion, chopped
1 clove garlic, minced
2 17 oz. cans creamed corn
1 17 oz. can corn kernels
1 cup chicken stock
2 cups whole milk
1 4 oz can green chilies, diced
1 tsp ground cumin
1 tsp ground white pepper
1/4 tsp. Tabasco sauce
2 cups cooked chicken breast, cubed
1 1/2 cups Monterey Jack cheese, shredded
Garnishes
olives, sour cream, salsa, avocado, tortilla chips
In a large, heavy pot, melt butter and saute onion over medium heat until translucent, about 6 minutes. Add garlic and cook 2 minutes longer. Do not allow onion and garlic to brown.
Puree creamed corn, corn kernels and chicken stock in a blender or food processor. The mixture should not be completely smooth, but should still have some texture. Add corn mixture to pot, and simmer gently over medium heat for 10 minutes. Stir in milk, green chiles, cumin, white pepper and Tabasco. Add chicken and shredded cheese, stir until cheese melts. Ladle into soup bowls. Serve immediately wtih your choice of garnishes.
1 cuponion, chopped
1 clove garlic, minced
2 17 oz. cans creamed corn
1 17 oz. can corn kernels
1 cup chicken stock
2 cups whole milk
1 4 oz can green chilies, diced
1 tsp ground cumin
1 tsp ground white pepper
1/4 tsp. Tabasco sauce
2 cups cooked chicken breast, cubed
1 1/2 cups Monterey Jack cheese, shredded
Garnishes
olives, sour cream, salsa, avocado, tortilla chips
In a large, heavy pot, melt butter and saute onion over medium heat until translucent, about 6 minutes. Add garlic and cook 2 minutes longer. Do not allow onion and garlic to brown.
Puree creamed corn, corn kernels and chicken stock in a blender or food processor. The mixture should not be completely smooth, but should still have some texture. Add corn mixture to pot, and simmer gently over medium heat for 10 minutes. Stir in milk, green chiles, cumin, white pepper and Tabasco. Add chicken and shredded cheese, stir until cheese melts. Ladle into soup bowls. Serve immediately wtih your choice of garnishes.
Pasta Alla Vodka
1/4 cup olive oil
5 cloves garlic, minced
1.5 tsps salt
.5 tsp dried red pepper flakes
1 can (28 oz.) crushed tomatoes in puree
1 lb. spicy chicken sausage or Italian sausage, casings removed
1 lb. dry penne
1 cup whipping cream
2 T Finlanidia (or other) vodka
2 T chopped fresh parsley
salt & pepper
freshly grated Parmesan cheese for serving
Heat the olive oil in a large, deep skillet over medium heat. Add the garlic, salt and red pepper flakes and cook, stiring often, just until the garlic turns gold but not brown, 2-3 minutes. Add the tomatoes and stir to blend. Simmer uncovered until the sauce begins to thicken, about 15 minutes.
Meanwhile, cook the sausage in anotehr skillet over medium high heat, breaking up the meat into smallr pieces as it cooks, until cooked through, about 5-7 minutes. scoop out the sausage with a slotted spoon, allowing any excess fat to drip away , and add it to the tomato sauce.
Bring a large pot of salted water to boil, add the pasta, and cook until al dente, about 10 - 12 minutes. Drain the pasta well and add it to the tomato sauce. Add the cream and vodka and toss. Cover the skillet, reduce the heat to low, and let sit for 2-4 minutes to allow the pasta to absorb the sauce. Add the parsley and season to taste with salt and pepper. Arrange the pasta on individul plates, passing the Parmesan separately.
Makes 6 - 8 servings.
5 cloves garlic, minced
1.5 tsps salt
.5 tsp dried red pepper flakes
1 can (28 oz.) crushed tomatoes in puree
1 lb. spicy chicken sausage or Italian sausage, casings removed
1 lb. dry penne
1 cup whipping cream
2 T Finlanidia (or other) vodka
2 T chopped fresh parsley
salt & pepper
freshly grated Parmesan cheese for serving
Heat the olive oil in a large, deep skillet over medium heat. Add the garlic, salt and red pepper flakes and cook, stiring often, just until the garlic turns gold but not brown, 2-3 minutes. Add the tomatoes and stir to blend. Simmer uncovered until the sauce begins to thicken, about 15 minutes.
Meanwhile, cook the sausage in anotehr skillet over medium high heat, breaking up the meat into smallr pieces as it cooks, until cooked through, about 5-7 minutes. scoop out the sausage with a slotted spoon, allowing any excess fat to drip away , and add it to the tomato sauce.
Bring a large pot of salted water to boil, add the pasta, and cook until al dente, about 10 - 12 minutes. Drain the pasta well and add it to the tomato sauce. Add the cream and vodka and toss. Cover the skillet, reduce the heat to low, and let sit for 2-4 minutes to allow the pasta to absorb the sauce. Add the parsley and season to taste with salt and pepper. Arrange the pasta on individul plates, passing the Parmesan separately.
Makes 6 - 8 servings.
Chicken and Rice
1 cup rice
1/2 cup butter (melted)
1 cup water
1 can cream of chicken soup
Mix the above in an 11x7 pan. Set 4-6 boneless chicken breasts (or tenders) in the pan. Sprinkle lemon pepper on top and cook uncovered in 350 oven for up to 60 minutes, uncovered.
1/2 cup butter (melted)
1 cup water
1 can cream of chicken soup
Mix the above in an 11x7 pan. Set 4-6 boneless chicken breasts (or tenders) in the pan. Sprinkle lemon pepper on top and cook uncovered in 350 oven for up to 60 minutes, uncovered.
Chicken with Curry and Apples
4 chicken breasts (boneless...and you can really do up to 6 and tender sized work well but cut the cooking time down if you do)
2 apples
1 onion
1/2 ish cup butter
curry powder
1 cup sour cream
1 can cream of mushroom soup
Cut apples and onion and saute with 1/2ish cup butter until they are somewhat soft. Add curry powder....depending on your liking, start with 1 T and go from there. Remove from heat and stir in 1 cup of sour cream and cream of mushroom soup. Pour the mixture over the chicken in a 9x13 pan. Cook covered with foil for 45 - 60 minutes in 350 oven. Serve over rice.
2 apples
1 onion
1/2 ish cup butter
curry powder
1 cup sour cream
1 can cream of mushroom soup
Cut apples and onion and saute with 1/2ish cup butter until they are somewhat soft. Add curry powder....depending on your liking, start with 1 T and go from there. Remove from heat and stir in 1 cup of sour cream and cream of mushroom soup. Pour the mixture over the chicken in a 9x13 pan. Cook covered with foil for 45 - 60 minutes in 350 oven. Serve over rice.
Polenta Black Bean Casserole
3/4 cup chopped fresh cilantro
2 4-ounce cans diced green chilies, drained
1/4 cup canned salsa verde (tomatillo salsa)
3 large garlic cloves, minced1 1/2 teaspoons ground cumin1
16-ounce purchased polenta roll, cut into 18 rounds (haven't found in the UAE but you can make it)
1/2 cup whipping cream
1 15-ounce can black beans, well drained
1 15-ounce can golden hominy, well drained
3 cups coarsely grated Monterey Jack cheese (about 10 ounces)
Position rack in middle of oven and preheat to 450°F. Oil 11x7x2-inch glass baking dish. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese. Repeat layering. Cover with foil. Bake 20 minutes. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.
2 4-ounce cans diced green chilies, drained
1/4 cup canned salsa verde (tomatillo salsa)
3 large garlic cloves, minced1 1/2 teaspoons ground cumin1
16-ounce purchased polenta roll, cut into 18 rounds (haven't found in the UAE but you can make it)
1/2 cup whipping cream
1 15-ounce can black beans, well drained
1 15-ounce can golden hominy, well drained
3 cups coarsely grated Monterey Jack cheese (about 10 ounces)
Position rack in middle of oven and preheat to 450°F. Oil 11x7x2-inch glass baking dish. Mix 1/2 cup cilantro, chilies, salsa verde, garlic, and cumin in medium bowl. Arrange 9 polenta rounds in bottom of dish, spacing evenly. Drizzle 1/4 cup cream over. Top with half of beans, half of hominy, and half of chili mixture. Sprinkle with 1 1/2 cups cheese. Repeat layering. Cover with foil. Bake 20 minutes. Increase oven temperature to 475°F; uncover casserole and bake until top is golden brown, about 15 minutes longer. Let stand 5 minutes; sprinkle with remaining 1/4 cup cilantro and serve.
No Knead Bread
No Knead Bread
3 cups all purpose or bread flour, more for dusting
1/4 tsp instant yeast
1 1/4 teaspoons salt
cornmeal or wheat bran as needed
1. In a large bowl, combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when it's surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotten towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half hour before dough is ready, heat over to 450 degrees. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess but that is ok. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover wtih lid and bake 30 minutes, then remove lid and bake another 15-30 minutes, until loaf is beautifully browned. Cook on a rack.
Yield: One 1 1/2 pound loaf.
3 cups all purpose or bread flour, more for dusting
1/4 tsp instant yeast
1 1/4 teaspoons salt
cornmeal or wheat bran as needed
1. In a large bowl, combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when it's surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotten towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half hour before dough is ready, heat over to 450 degrees. Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess but that is ok. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover wtih lid and bake 30 minutes, then remove lid and bake another 15-30 minutes, until loaf is beautifully browned. Cook on a rack.
Yield: One 1 1/2 pound loaf.
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