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
Tuesday, February 26, 2008
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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