I just got my sample of TCHO chocolate bars in their new flavors, "Fruity" and "Chocolatey". I have the same complaint about the "Fruity" bar as the previous flavors I have tried. It kind of tasted like raisins and I don't like raisins. It also had a rustic, this is being polite, after taste. The texture was really smooth which I like. Out of all the flavors I have tasted, Chocolatey was the best. It was smooth, slightly bitter but just how I like it. I love dark chocolate and this would be a flavor I would buy again. I plan to use the leftover in pumkins scones with chocolate chunks. Yum!!
www.tcho.com
Monday, July 28, 2008
You Bar, Me Bar, I want a youbar.com
I just received my YouBars in the mail. There are 4 different flavors. Today I sampled 2, the www.blakemakes.com and the Great Date with Chocolate. They both had a great flavor. The www.blakemakes.com bar was kind of like an oatmeal cookie or apple pie. It was very crumbly and did not stay in bar form. This was really my only complaint. I don't really like raisins but in this bar they were pretty good. They more reminded me of cherries or cranberries. Of the 2 bars, the great date was my favorite. It tasted just like a brownie but with a little more of a fruity flavor. I love being able to eat a "brownie" and know it is healthy.
At some point, I would like to make/design my own bar. Yum!! www.youbars.com
At some point, I would like to make/design my own bar. Yum!! www.youbars.com
Monday, June 2, 2008
Lime Meringue Pie
I finally made my key lime pie. I did not use the recipe in the previous post but decided to go for a more traditional meringue pie. I doubled the recipe for Meringue. I thought it needed a bit more.
Graham Cracker Crust (allrecipes.com)
INGREDIENTS
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
Lime Meringue Pie (razzledazzlerecipes.com)
1 1/2 cups granulated sugar, divided
1/3 cup cornstarch
1 1/2 cups water
3 eggs, separated
1/4 cup Key lime juice (or regular lime juice)
1 drop green food coloring (optional)
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract (optional)
1 (6 ounce) prepared graham cracker crumb crust
Lime slices for garnish (optional)
Preheat oven to 350 degrees F. In medium saucepan, stir together 1 cup sugar and the cornstarch. Stir in water and egg yolks until smooth. Cook over medium heat, stirring constantly, until mixture boils.Reduce heat and cook 1 minute; remove from heat. Stir in lime juice and food coloring, if desired, until well-blended. Set aside.In small mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) Beat in vanilla extract, if desired. Pour hot lime filling into crust. Spread meringue over hot filling, starting with small amounts at edges and sealing to crust all around. Cover pie with remaining meringue, spreading evenly in attractive swirls.Bake for 12 to 15 minutes, or until peaks are lightly browned. Cool at room temperature. Garnish with lime slices, if desired.
Microwave directions: Prepare graham cracker crust in 8-inch glass pie pan, using your own recipe.In 1-quart liquid microwave-safe measure or bowl, stir together 1 cup sugar and the cornstarch. Stir in water and egg yolks until smooth. Cook on high power, stirring every 2 minutes, about 6 minutes, or until mixture boils. Stir in lime juice and food coloring, if desired, until well-blended. Set aside.Beat egg whites with cream of tartar, sugar and vanilla, if desired, as above. Pour hot lime filling into prepared crust. Spread meringue over hot filling as above. Cook on high power, rotating quarter turn every minute, until tip of knife inserted horizontally into side comes out clean, about 3 to 3 1/2 minutes. Cool at room temperature. Garnish with lime slices, if desired.
Graham Cracker Crust (allrecipes.com)
INGREDIENTS
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1/2 teaspoon ground cinnamon (optional)
Lime Meringue Pie (razzledazzlerecipes.com)
1 1/2 cups granulated sugar, divided
1/3 cup cornstarch
1 1/2 cups water
3 eggs, separated
1/4 cup Key lime juice (or regular lime juice)
1 drop green food coloring (optional)
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract (optional)
1 (6 ounce) prepared graham cracker crumb crust
Lime slices for garnish (optional)
Preheat oven to 350 degrees F. In medium saucepan, stir together 1 cup sugar and the cornstarch. Stir in water and egg yolks until smooth. Cook over medium heat, stirring constantly, until mixture boils.Reduce heat and cook 1 minute; remove from heat. Stir in lime juice and food coloring, if desired, until well-blended. Set aside.In small mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add remaining 1/2 cup sugar, 1 tablespoon at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) Beat in vanilla extract, if desired. Pour hot lime filling into crust. Spread meringue over hot filling, starting with small amounts at edges and sealing to crust all around. Cover pie with remaining meringue, spreading evenly in attractive swirls.Bake for 12 to 15 minutes, or until peaks are lightly browned. Cool at room temperature. Garnish with lime slices, if desired.
Microwave directions: Prepare graham cracker crust in 8-inch glass pie pan, using your own recipe.In 1-quart liquid microwave-safe measure or bowl, stir together 1 cup sugar and the cornstarch. Stir in water and egg yolks until smooth. Cook on high power, stirring every 2 minutes, about 6 minutes, or until mixture boils. Stir in lime juice and food coloring, if desired, until well-blended. Set aside.Beat egg whites with cream of tartar, sugar and vanilla, if desired, as above. Pour hot lime filling into prepared crust. Spread meringue over hot filling as above. Cook on high power, rotating quarter turn every minute, until tip of knife inserted horizontally into side comes out clean, about 3 to 3 1/2 minutes. Cool at room temperature. Garnish with lime slices, if desired.
Tuesday, May 20, 2008
Key Lime Pie
My mom told me yesterday that she really loved key limes. She also said she wanted me to make a key lime pie. We have a tree in the yard that is overflowing right now. Well, today when I was looking at people's blogs, I came across a recipe for key lime pie. Perfect!! I plan to make it in the next couple of days.
What You'll Need:
1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, separated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar
Getting Ready to Make the Pie:
Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.
Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
Bake the pie for 12 minutes.
Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
To Finish the Pie with Meringue:
Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.
Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.
What You'll Need:
1 9-inch graham cracker crust (page 235), fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, separated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar
Getting Ready to Make the Pie:
Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.
Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
Bake the pie for 12 minutes.
Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
To Finish the Pie with Meringue:
Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.
Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.
Key Lime Cookie Bars
What You'll Need:
1 - 14 ounce can sweetened condensed milk
1 stick of butter, softened
2 eggs1 cup of key lime juice
1 cup coconut
1 cup of organic cane sugar
1 teaspoon of sea salt
1 teaspoon of baking powder
1 teaspoon of baking soda
3 1/2 cup of unbleached all purpose flour
2 cups of milk chocolate chips
Preheat oven to 375 F.
In the bowl of a mixer dump the sweetened condensed milk, butter and eggs on medium speed until well blended. Next add Key Lime juice and mix until incorporated. Add coconut and stir in on low speed until well mixed. Add sugar and mix until blended. Next add sea salt, baking powder and baking soda and stir into the wet mixture. Slowly add flour at low speed and mix until just incorporated. Stir in chocolate chips.
Spray a 13 X 9 inch pan with non-stick spray and spread the batter out in the dish. Bake for 30-40 minutes until golden brown and done through. Remove from oven and let cool in the dish. Cut into squares and serve.
1 - 14 ounce can sweetened condensed milk
1 stick of butter, softened
2 eggs1 cup of key lime juice
1 cup coconut
1 cup of organic cane sugar
1 teaspoon of sea salt
1 teaspoon of baking powder
1 teaspoon of baking soda
3 1/2 cup of unbleached all purpose flour
2 cups of milk chocolate chips
Preheat oven to 375 F.
In the bowl of a mixer dump the sweetened condensed milk, butter and eggs on medium speed until well blended. Next add Key Lime juice and mix until incorporated. Add coconut and stir in on low speed until well mixed. Add sugar and mix until blended. Next add sea salt, baking powder and baking soda and stir into the wet mixture. Slowly add flour at low speed and mix until just incorporated. Stir in chocolate chips.
Spray a 13 X 9 inch pan with non-stick spray and spread the batter out in the dish. Bake for 30-40 minutes until golden brown and done through. Remove from oven and let cool in the dish. Cut into squares and serve.
Chicken Breasts with Mediterranean Stuffing
Chicken Breasts with Mediterranean Stuffing
Adapted from Cara's Cravings
2 tablespoons olive oil
1 garlic clove, chopped
5 ounces baby spinach, or regular spinach, stemmed
Salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breast halves (about 4 medium)
4 ounces soft goat cheese or mascarpone cheese
1/4 cup chopped sun-dried tomatoes, packed in oil
2 tablespoons black olive tapenade, available in specialty food stores
1 tablespoon plus 1 teaspoon unsalted butter
1/2 cup dry white wine
In a medium microwavable bowl, add 1 tablespoon of the olive oil, garlic and the spinach and season with salt and pepper. Cook on high for 5 minutes or until the spinach has wilted completely and excess liquid has evaporated. Remove the spinach to a small plate and set aside to cool slightly.
Using a small, sharp knife, cut one chicken breast almost in half horizontally so it opens like a book - the breast meat should still be held together on one long side. Repeat with the remaining chicken pieces. Season the outside of each breast with salt and pepper and open the chicken breasts up on the cutting board.In a small bowl, mix the goat cheese and sun-dried tomatoes until well blended. Using your hands, squeeze the excess moisture out of the sauteed spinach. Chop it and spread a quarter of it on one half of each chicken breast. Spread equal amounts of the cheese mixture over the spinach. Then, using a small spoon, spread some of the tapenade on the empty side of each chicken breast. Close the tapenade side of the chicken breast over the cheese, and press gently to adhere.
Heat a large skillet over medium heat. Add the remaining olive oil and about 1 teaspoon of butter. When the butter has melted, gently place each chicken breast in the pan. Cook for about 6 to 8 minutes per side, depending on the thickness of the breast, or until chicken is golden and cooked through and the cheese has melted. (Lift up the pocket flap to check to see if the chicken is thoroughly cooked; there should be no signs of pinkness.)
Remove the chicken to a serving plate and cover loosely with foil to keep warm.Raise the heat to high. Add the wine to the skillet. Let the wine cook off for 2 to 3 minutes, scraping the browned bits off the bottom of the pan with a spatula or a wooden spoon. Add the remaining tablespoon butter to the pan, stir until the butter melts, and then pour the sauce over chicken.
Serve the chicken whole or sliced.
Adapted from Cara's Cravings
2 tablespoons olive oil
1 garlic clove, chopped
5 ounces baby spinach, or regular spinach, stemmed
Salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breast halves (about 4 medium)
4 ounces soft goat cheese or mascarpone cheese
1/4 cup chopped sun-dried tomatoes, packed in oil
2 tablespoons black olive tapenade, available in specialty food stores
1 tablespoon plus 1 teaspoon unsalted butter
1/2 cup dry white wine
In a medium microwavable bowl, add 1 tablespoon of the olive oil, garlic and the spinach and season with salt and pepper. Cook on high for 5 minutes or until the spinach has wilted completely and excess liquid has evaporated. Remove the spinach to a small plate and set aside to cool slightly.
Using a small, sharp knife, cut one chicken breast almost in half horizontally so it opens like a book - the breast meat should still be held together on one long side. Repeat with the remaining chicken pieces. Season the outside of each breast with salt and pepper and open the chicken breasts up on the cutting board.In a small bowl, mix the goat cheese and sun-dried tomatoes until well blended. Using your hands, squeeze the excess moisture out of the sauteed spinach. Chop it and spread a quarter of it on one half of each chicken breast. Spread equal amounts of the cheese mixture over the spinach. Then, using a small spoon, spread some of the tapenade on the empty side of each chicken breast. Close the tapenade side of the chicken breast over the cheese, and press gently to adhere.
Heat a large skillet over medium heat. Add the remaining olive oil and about 1 teaspoon of butter. When the butter has melted, gently place each chicken breast in the pan. Cook for about 6 to 8 minutes per side, depending on the thickness of the breast, or until chicken is golden and cooked through and the cheese has melted. (Lift up the pocket flap to check to see if the chicken is thoroughly cooked; there should be no signs of pinkness.)
Remove the chicken to a serving plate and cover loosely with foil to keep warm.Raise the heat to high. Add the wine to the skillet. Let the wine cook off for 2 to 3 minutes, scraping the browned bits off the bottom of the pan with a spatula or a wooden spoon. Add the remaining tablespoon butter to the pan, stir until the butter melts, and then pour the sauce over chicken.
Serve the chicken whole or sliced.
Friday, May 16, 2008
Amano Artisan Chocolate
I just received a free sample of Amano Artisan Chocolate. 3 bars of chocolate, free, Ocumare Grand Cru Dark Chocolate, Madagascar Premium Dark Chocolate and Cuyagua Premium Dark Chocolate!! I was really needing something sweet the day it came. My mom, FI and I all tried a piece of each bar. I usually love dark chocolate but I really did not like this brand. It had a really good taste at the beginning, bitter/sweet but then the aftertaste tasted like raisins. I hate raisins!! Don't get me wrong, I ate it and will eat it till it is gone but I will not buy it again. The Cuyagua was the best of them all, it did not really have the aftertaste.
Tuesday, May 6, 2008
I have been a bad girl
I have been a really bad girl. I have not been posting in my blog. I have made some really tasty recipes, Morrocan Stew and Curry Chicken with Marmalade, but have been too lazy to write about them.
Last night we did a really easy Cinco De Mayo dinner. We grilled fish on the BBQ for fish tacos. We had an assortment, salmon, rock cod and Tilapia, Chile Lime, which I picked up at Traders. I made a quick guacamole, avocado, lime, fresh garlic and salt. Canned Beans, black and regular refried. Cabbage and store bought salsa. It turned out really good and healthy for you.
Last night we did a really easy Cinco De Mayo dinner. We grilled fish on the BBQ for fish tacos. We had an assortment, salmon, rock cod and Tilapia, Chile Lime, which I picked up at Traders. I made a quick guacamole, avocado, lime, fresh garlic and salt. Canned Beans, black and regular refried. Cabbage and store bought salsa. It turned out really good and healthy for you.
Thursday, March 27, 2008
Buffalo-Style Chicken Strips with Ranch Dressing
Buffalo-Style Chicken Strips with Ranch Dressing - "Amber's Delectable Delights"
(Adapted from: CookingLight.com)
Ingredients
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups coarsely crushed cornflakes
1 pound chicken breasts, cut into 1/2-inch-thick strips
Cooking spray
1/3 cup hot sauce (such as Crystal)
1 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat-free ranch dressing
4 celery stalks, cut into 1/4 x 3-inch sticks
4 carrots, cut into 1/4 x 3-inch sticks
Directions
Preheat oven to 400°.Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and cornflakes.Lightly coat chicken strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. Serve with ranch dressing, celery, and carrots
(Adapted from: CookingLight.com)
Ingredients
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups coarsely crushed cornflakes
1 pound chicken breasts, cut into 1/2-inch-thick strips
Cooking spray
1/3 cup hot sauce (such as Crystal)
1 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat-free ranch dressing
4 celery stalks, cut into 1/4 x 3-inch sticks
4 carrots, cut into 1/4 x 3-inch sticks
Directions
Preheat oven to 400°.Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and cornflakes.Lightly coat chicken strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. Serve with ranch dressing, celery, and carrots
Asian Noodle Salad
Asian Noodle Salad - From an "An Irish Girl Who Can Cook And Drink!!!"
adapted from Jamie Oliver
SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet
DRESSING:
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.*Dressing keeps up to three days before serving, WITHOUT cilantro.
adapted from Jamie Oliver
SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet
DRESSING:
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
More chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.*Dressing keeps up to three days before serving, WITHOUT cilantro.
Tuesday, March 18, 2008
TCHO Chocolate
I got my packet of free chocolate from http://www.blakemakes.com/ yesterday in the mail. I wanted to be in the mood and not be too stuffed when I tried it. Last night I had too much corned beef, so I took it to work with me today. I left it in the car and did not remember it till I got home tonight. Let me say it melted!! :( I wanted to make something good with it but I just could not resist just taking a bite. It was soooo good!! It was really smooth, maybe from melting, but that is how I like my chocolate, just starting to melt. It was slightly bitter but with just the right amount of sweet. I hid the reminder of the bar from my family. I think I might use some for hot chocolate tomorrow. Oh yeah, I sampled the chocolatey bar. Here is the website if anyone is interested in buying some. I would definitely like to try the other flavors. http://tcho.com/
Monday, March 17, 2008
Chocolate!!
I got my free sample of chocolate, THCO, from Blakemakes.com, Yeah!! I will write more when I taste the chocolate.
Irish Soda Bread
Tonight is St. Paddy's day. We had the traditional corned beef and cabbage. I wanted to make some bread to go with the meal but I did not want to make something that difficult. I found a recipe on Martha Stewart for Irish Soda Bread. It did not require yeast, yeah. All I did was mix the ingredients and bake. You do need buttermilk, so it does take some planning. The tasted a bit like a scone. It will be good for breakfast.
Irish Soda Bread - Martha Stewart
Ingredients
1 loaf.
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons caraway seeds
4 tablespoons unsalted butter, cold
2 cups golden or dark raisins
1 1/2 scant cups buttermilk
1 large egg
1 teaspoon baking soda
1 large egg yolk
1 tablespoon heavy cream
Directions
Heat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined. Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed. In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet. In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.
Super Easy Calzones
I saw a recipe a couple of weeks ago for calzones. They looked really good and I thought I would make them someday. Well, I decided to take my FI to my favorite bakery, New York Bakery in El Cajon. He ordered a Calzone. I then remembered my recipe and thought I would make calzones for dinner. I could not find my recipe. So I did a google search and came out with tons. The recipe was super easy.
I bought frozen bread dough at the grocery store and thawed all day. I divided the loaf into 3rds. I rolled the thirds until flat and then filled with our favorite toppings. I put tomatoes, mushrooms, spinach, ricotta cheese and shredded cheese in mine. I added ham to my parents and my FI had ham, ricotta and shredded cheese in his. I baked them at 350 deg. for 20 min. or until golden brown. They were really good. They were even good, reheated in the microwave for lunch today.
I bought frozen bread dough at the grocery store and thawed all day. I divided the loaf into 3rds. I rolled the thirds until flat and then filled with our favorite toppings. I put tomatoes, mushrooms, spinach, ricotta cheese and shredded cheese in mine. I added ham to my parents and my FI had ham, ricotta and shredded cheese in his. I baked them at 350 deg. for 20 min. or until golden brown. They were really good. They were even good, reheated in the microwave for lunch today.
Saturday, March 15, 2008
Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo
I made this dinner several night ago. It was pretty good. They tell you to cut the chicken in smaller pieces, so it cooks faster. I used a cleaver to cut the meat. My mom was in the kitchen with me and kept telling me to keep my hands off the cutting board. This part was really fun and with the cleaver the meat/bones cut really easily. I used more lemons than ask for because I wanted a really lemony chicken. I also made my own dressing for the salad. I mixed dijon mustard, balsamic vinegar and a little olive oil with some seasonings. It turned out great. I will probably make this again.
Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo - From Martha Stewart Everyday Food
Ingredients
Serves 4
1 chicken (about 3 1/2 pounds), cut into 10 pieces
6 garlic cloves, smashed
2 lemons, quartered
1 teaspoon dried oregano
3 tablespoons plus 1 teaspoon olive oil
Coarse salt and ground pepper
1 cup orzo
1/2 teaspoon dried dill
2 tablespoons red-wine vinegar
3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well
Directions
Preheat oven to 450 degrees. Set a large saucepan of water to boil.
On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.
In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.
Lemon-Roasted Chicken with Arugula Salad and Dilled Orzo - From Martha Stewart Everyday Food
Ingredients
Serves 4
1 chicken (about 3 1/2 pounds), cut into 10 pieces
6 garlic cloves, smashed
2 lemons, quartered
1 teaspoon dried oregano
3 tablespoons plus 1 teaspoon olive oil
Coarse salt and ground pepper
1 cup orzo
1/2 teaspoon dried dill
2 tablespoons red-wine vinegar
3 bunches arugula (12 to 16 ounces total), thick stems removed, washed well
Directions
Preheat oven to 450 degrees. Set a large saucepan of water to boil.
On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes.
Meanwhile, generously salt boiling water. Add orzo, and cook until al dente; drain well, and return to saucepan. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.
In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper. When chicken and orzo are ready, add arugula to bowl; toss to coat. Drizzle chicken with pan juices, and serve with lemon wedges, orzo, and arugula salad.
Thursday, March 6, 2008
Crock Bean Soup with Kale
Crock Bean Soup with Kale - from www.savingdinner.com
Serves 6
3 tablespoons olive oil
3 medium onions, chopped
1 medium carrot, chopped
3 cloves garlic, pressed
1 bunch kale, trimmed and sliced
1 pound cannellini beans, soaked overnight (you can also use white beans)
4 cups low sodium chicken broth
1/4 cup tomato sauce
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste
In a skillet, heat olive oil over medium-high heat. Add onions, carrot and garlic. Cook until onions are translucent. Add kale and cook till wilted, about 3 minutes. In a crock pot, place soaked, drained beans; add crushed red pepper flakes and the contents of the skillet; cover with broth.Cook on high for 8 hours, or until beans are tender. Once beans are tender, add the tomato sauce and salt and pepper to taste.
Per Serving: 349 Calories; 8g Fat; 19g Protein; 54g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 85mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
SERVING SUGGESTIONS: Some whole grain rolls and a big salad.
Serves 6
3 tablespoons olive oil
3 medium onions, chopped
1 medium carrot, chopped
3 cloves garlic, pressed
1 bunch kale, trimmed and sliced
1 pound cannellini beans, soaked overnight (you can also use white beans)
4 cups low sodium chicken broth
1/4 cup tomato sauce
1/4 teaspoon crushed red pepper flakes
Salt and pepper, to taste
In a skillet, heat olive oil over medium-high heat. Add onions, carrot and garlic. Cook until onions are translucent. Add kale and cook till wilted, about 3 minutes. In a crock pot, place soaked, drained beans; add crushed red pepper flakes and the contents of the skillet; cover with broth.Cook on high for 8 hours, or until beans are tender. Once beans are tender, add the tomato sauce and salt and pepper to taste.
Per Serving: 349 Calories; 8g Fat; 19g Protein; 54g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol; 85mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
SERVING SUGGESTIONS: Some whole grain rolls and a big salad.
Cheater Week
I have had a cheater week, I have not cooked very much. I went out to eat on Monday, made the previous post on Tues, went to Aunt's for dinner last night and had hogpog tonight. We had some leftover pork, potatoes and potato salad from my aunt's. Then I made teriyaki chicken, steamed green beans and made our fav spinach salad (bagged). Our local grocery store, Daniel's, has the best Blue Cheese Potato Salad, which I took to my aunt's. It has tons of blue cheese, lots of bacon, onions and celery.
Teriyaki Chicken
1 c Soy Sauce
1/4 c Brown Sugar
1 Tbsp Oil
Any spices that you like, fresh or dried, onions, garlic, ginger, etc.
Marinate for several hours. Then BBQ. We like to cut our chicken in small pieces. It cooks faster and gets more marinade.
Teriyaki Chicken
1 c Soy Sauce
1/4 c Brown Sugar
1 Tbsp Oil
Any spices that you like, fresh or dried, onions, garlic, ginger, etc.
Marinate for several hours. Then BBQ. We like to cut our chicken in small pieces. It cooks faster and gets more marinade.
Turkey Stir Fry
We all loved this dinner. It was excellent. I think this will become one of our "5 meals". Everyone really liked the sauce, so maybe I will play around and make different types of stir-fry. I really doubled Danielle's recipe. I used 2 packages of ground turkey, probably 2 lbs, I used a bag of baby carrots, pre-cooked in the microwave, broccoli, white mushrooms and snow peas.
Turkey Stir Fry - from "Dinner With Danielle"
8 oz ground turkey
1/2 cup broccoli
1/2 cup carrots
1/4 cup cremini mushrooms
1/4 cup General Tsao's Stir Fry Sauce
1/4 cup Harvest Grains Blend
1 cup chicken stock
salt and pepper to taste for turkey
cooking sprayBring chicken stock to a boil and add grains. Bring back to a boil, reduce heat and cover for 10 minutes.Meanwhile, heat pan on medium and spray with cooking spray (I used olive oil spray). When pan has heated add ground turkey and cook until lightly browned. Add veggies and cover for three minutes until veggies are cooked 1/2 way. Add sauce and stir. Cover again for 3 more minutes or until veggies are fully cooked.Serve stir-fry over grain blend and enjoy!
Turkey Stir Fry - from "Dinner With Danielle"
8 oz ground turkey
1/2 cup broccoli
1/2 cup carrots
1/4 cup cremini mushrooms
1/4 cup General Tsao's Stir Fry Sauce
1/4 cup Harvest Grains Blend
1 cup chicken stock
salt and pepper to taste for turkey
cooking sprayBring chicken stock to a boil and add grains. Bring back to a boil, reduce heat and cover for 10 minutes.Meanwhile, heat pan on medium and spray with cooking spray (I used olive oil spray). When pan has heated add ground turkey and cook until lightly browned. Add veggies and cover for three minutes until veggies are cooked 1/2 way. Add sauce and stir. Cover again for 3 more minutes or until veggies are fully cooked.Serve stir-fry over grain blend and enjoy!
Tuesday, March 4, 2008
Salmon with Pineapple and Brown Rice
I didn't really like this. But now that I think about it, I don't really like salmon. It has a really strong flavor. I marinated this for several days and it did not really pick up the flavor. My fam liked it, so maybe I will make it again but i will only eat the side dishes.
Salmon with Pineapple and Brown Rice - from www.savingdinner.com
Serves 4
Ingredients:
1 c canned crushed pineapple in water or juice
4 tsp apple cider vinegar
4 tsp brown sugar
2 tsp Dijon-style mustard
1 tsp low sodium soy sauce
3 cloves garlic, pressed
Water/oil mixture
4 Salmon Filets
3 c cooked brown rice
Cooking Instructions:
In a mixing bowl, combine pineapple, vinegar, brown sugar, mustard, soy sauce and garlic; set aside. Spray a large non-stick skillet with water/oil mixture over med.-hi heat; add salmon filets and cook for about 3 minutes per side. Pour half of the sauce over the filets and simmer for about 2 minutes. Turn salmon and spoon remaining sauce on top; again simmer for about 2 minutes. Serve with hot rice and enjoy!
Nutrition per serving: 399 Calories and 7g Fat
Instead of pan frying, I bbq. I boiled the pineapple mixture on the side to serve with the fish. We had a spinach salad, also.
Salmon with Pineapple and Brown Rice - from www.savingdinner.com
Serves 4
Ingredients:
1 c canned crushed pineapple in water or juice
4 tsp apple cider vinegar
4 tsp brown sugar
2 tsp Dijon-style mustard
1 tsp low sodium soy sauce
3 cloves garlic, pressed
Water/oil mixture
4 Salmon Filets
3 c cooked brown rice
Cooking Instructions:
In a mixing bowl, combine pineapple, vinegar, brown sugar, mustard, soy sauce and garlic; set aside. Spray a large non-stick skillet with water/oil mixture over med.-hi heat; add salmon filets and cook for about 3 minutes per side. Pour half of the sauce over the filets and simmer for about 2 minutes. Turn salmon and spoon remaining sauce on top; again simmer for about 2 minutes. Serve with hot rice and enjoy!
Nutrition per serving: 399 Calories and 7g Fat
Instead of pan frying, I bbq. I boiled the pineapple mixture on the side to serve with the fish. We had a spinach salad, also.
Friday, February 29, 2008
BBQ Chicken/ BBQ Beef in the Crock Pot
I guess this has been a crock pot week. Last night for dinner, my FI made Crock Pot BBQ Chicken. Super easy!! It put boneless/skinless chicken breasts and thighs in the crocck pot and then topped with 2 bottles of BBQ sauce (your fav flavor will work). We had baked potatoes/yams, salad and asparagus to go with it.
I had planned to make salmon tonight for dinner...but when I took the chicken out of the crock pot and there was so much sauce left over, I thought why not make BBQ beef. I put a chuck roast in the sauce. Tonight, we will have BBQ beef sandwiches. I have also roasted butternut squash, yams and turnips (pre-cut from Trader joes) and have made a spinach salad.
I had planned to make salmon tonight for dinner...but when I took the chicken out of the crock pot and there was so much sauce left over, I thought why not make BBQ beef. I put a chuck roast in the sauce. Tonight, we will have BBQ beef sandwiches. I have also roasted butternut squash, yams and turnips (pre-cut from Trader joes) and have made a spinach salad.
Wednesday, February 27, 2008
Crock Chicken Provencal
I got this recipe off www.savingdinner.com. It was pretty tasty but the sauce could have been a little thicker. Unfortunately, I think cooking in a crock pot makes things more liquidy. I am not sure if I will make this again. The family liked it but were not that impressed. I used the fennel seeds, ground thyme and then I sprinkled on Italian seasoning.
Crock Chicken Provencal
Serves 4
Ingredients
4 boneless skinless chicken thighs
1 large red bell pepper, seeded, deribbed and sliced 1/4 in thick
1 small onion, thinly sliced
1 (18.75 oz) can no salt added plum tomatoes, drained
2 to 3 cloves garlic, pressed
1/8 tsp thyme
1/8 tsp fennel seeds
1/2 tsp basil
2 pieces orange peel, each about 2 inches in diameter
Pepper, to taste
Cooking Instructions
Place all ingredients in a slow cookers; blend thoroughly. Cover and cook on low heat setting for 7 to 9 hrs, or on high setting for 3 to 4 hrs. Before serving, remove the orange peel, taste the sauce and correct the seasoning, if necessary.
Saving Dinner recommends serving this with steamed red skinned potatoes and steamed broccoli.
Nutrition per serving: 132 calories and 3 grams of fat.
Crock Chicken Provencal
Serves 4
Ingredients
4 boneless skinless chicken thighs
1 large red bell pepper, seeded, deribbed and sliced 1/4 in thick
1 small onion, thinly sliced
1 (18.75 oz) can no salt added plum tomatoes, drained
2 to 3 cloves garlic, pressed
1/8 tsp thyme
1/8 tsp fennel seeds
1/2 tsp basil
2 pieces orange peel, each about 2 inches in diameter
Pepper, to taste
Cooking Instructions
Place all ingredients in a slow cookers; blend thoroughly. Cover and cook on low heat setting for 7 to 9 hrs, or on high setting for 3 to 4 hrs. Before serving, remove the orange peel, taste the sauce and correct the seasoning, if necessary.
Saving Dinner recommends serving this with steamed red skinned potatoes and steamed broccoli.
Nutrition per serving: 132 calories and 3 grams of fat.
Tuesday, February 26, 2008
Pumpkin Banana Beef Stew
Pumpkin Banana Beef Stew
2/3 cup Black-Eyed Beans, soaked overnight
1-1/2 lb Beef Stew meat
1 Tbsp Chopped Fresh Thyme
2 Bay Leaves
5 cups Beef Stock
1 Onion, sliced
8 oz Pumpkin, cubed
1 tsp ground Cardamom
1-1/2 tsp ground Tumeric
1 tsp ground Coriander
1 tsp ground Cumin
a few shakes of cayenne pepper
handful of Parsley, chopped
2 Green Bananas
2 Carrots, sliced
Salt & Pepper
Drain the beans and place in a saucepot and cover with fresh water. Bring to a boil, and boil vigorously for 10 min. Reduce heat and simmer for 50 min. Remove from heat and let cool.Quickly sear the beef in a stew pot and then add the stock along with the thyme and bay leaves. Bring to a boil, and then reduce to a simmer and cook for 1 hour.Add the onions, pumpkin, cardamom, tumeric, coriander, cumin, cayenne, and parsley. Bring back to a simmer and cook for 15 min.Pureé the cool beans with some of the cooking liquid until smooth.Peel and slice the bananas. Add the bean puree, along with the bananas and carrots. Cook until the carrots have the desired tenderness (about 10 min). serve immediately.
2/3 cup Black-Eyed Beans, soaked overnight
1-1/2 lb Beef Stew meat
1 Tbsp Chopped Fresh Thyme
2 Bay Leaves
5 cups Beef Stock
1 Onion, sliced
8 oz Pumpkin, cubed
1 tsp ground Cardamom
1-1/2 tsp ground Tumeric
1 tsp ground Coriander
1 tsp ground Cumin
a few shakes of cayenne pepper
handful of Parsley, chopped
2 Green Bananas
2 Carrots, sliced
Salt & Pepper
Drain the beans and place in a saucepot and cover with fresh water. Bring to a boil, and boil vigorously for 10 min. Reduce heat and simmer for 50 min. Remove from heat and let cool.Quickly sear the beef in a stew pot and then add the stock along with the thyme and bay leaves. Bring to a boil, and then reduce to a simmer and cook for 1 hour.Add the onions, pumpkin, cardamom, tumeric, coriander, cumin, cayenne, and parsley. Bring back to a simmer and cook for 15 min.Pureé the cool beans with some of the cooking liquid until smooth.Peel and slice the bananas. Add the bean puree, along with the bananas and carrots. Cook until the carrots have the desired tenderness (about 10 min). serve immediately.
Hawaiian Chicken
I made Hawaiian Chicken for dinner. It was really easy and tasted pretty good. The recipe is under a previous post, I believe called "Hawaiian Chicken", also. I made the sauce, put frozen chicken breasts into the crock pot and then layered with pineapple. I turned it all on at 12 and it was done in time for dinner at 5pm. I also made brown rice in a rice cooker, broccoli and a bagged salad. Everyone thought this was really good. I think next time I might add a bit of soy sauce.
Steaks for dinner
Last night I was lazy about cooking and writing. My FI grilled steaks and I made bagged salad, couscous (super easy), noodles (FI does not like couscous) and broccoli. The steaks were really good!!
Sunday, February 24, 2008
Supper Corn Chowder
I was planning on baking a chicken tonight. My dad's family use to have chicken every Sunday. When I called my mom to see if this sounded good, she said she was planning on making corn chowder. This has been a family favorite since I was a little girl. This fast became a fav of my FI. I have lightened the recipe by using fat free milk and reduced sodium condensed soup.
Supper Corn Chowder - from "Better Homes and Gardens New Cook Book"
5 Slices Bacon
1 Med. Onion, thinly sliced and separated in rings
2 c cooked or canned whole kernal corn
1 c diced cooked potatoes**
1 10 1/2 oz can condensed cream of mushroom soup
2 1/2 c milk
1 t salt
Cook bacon till crisp in large saucepan. Remove bacon; pour off drippings, returning 3 tbsp to pan. Add onion and cook till lightly browned. Add remaining ingredients and dash pepper. Heat to boiling; reduce heat and simmer a minute or 2. Top each serving with crumbled bacon and butter. Makes 6 servings.
**We always pre-cook the potatoes in the microwave. This makes this recipe cook in under 30mins.
Supper Corn Chowder - from "Better Homes and Gardens New Cook Book"
5 Slices Bacon
1 Med. Onion, thinly sliced and separated in rings
2 c cooked or canned whole kernal corn
1 c diced cooked potatoes**
1 10 1/2 oz can condensed cream of mushroom soup
2 1/2 c milk
1 t salt
Cook bacon till crisp in large saucepan. Remove bacon; pour off drippings, returning 3 tbsp to pan. Add onion and cook till lightly browned. Add remaining ingredients and dash pepper. Heat to boiling; reduce heat and simmer a minute or 2. Top each serving with crumbled bacon and butter. Makes 6 servings.
**We always pre-cook the potatoes in the microwave. This makes this recipe cook in under 30mins.
Crock Pot French Dip Sandwiches
Crock pot French Dip Sandwiches
Source : Crock It Cookbook by Barbara Murray (Taken From - "Our Sweet Life"
Serves 4-6
3 lb boneless beef chuck roast
1 pkg Mushroom/onion soup mix
1 10oz can of beef broth + 1 can of H2O
French rolls or sour dough bread
In a medium bowl whisk together the broth, water and soup mix. Trim any excess fat off of the meat. Add meat to crock pot, then pour broth & soup over it.Cook on low 6-8 hours. Remove meat to a large bowl or plate using a slotted spoon. Use two forks to shred up the meat & remove any excess fat. Toast the bread and make sandwiches with the beef (we added some horseradish to them) serve with a bowl of the au jus from the crock pot for dippin'.
Source : Crock It Cookbook by Barbara Murray (Taken From - "Our Sweet Life"
Serves 4-6
3 lb boneless beef chuck roast
1 pkg Mushroom/onion soup mix
1 10oz can of beef broth + 1 can of H2O
French rolls or sour dough bread
In a medium bowl whisk together the broth, water and soup mix. Trim any excess fat off of the meat. Add meat to crock pot, then pour broth & soup over it.Cook on low 6-8 hours. Remove meat to a large bowl or plate using a slotted spoon. Use two forks to shred up the meat & remove any excess fat. Toast the bread and make sandwiches with the beef (we added some horseradish to them) serve with a bowl of the au jus from the crock pot for dippin'.
Scallop Salad
This looks yummy!!
Scallop Cabbage Salad - From "Our Sweet Life"
For 2By Nate & Beth
1 pkg (3-4 individual) Sushi-grade large scallops
Low-sodium soy sauce
1 orange, sliced into 1/4s
3 cloves garlic, thinly sliced
1/2 sweet white onion, peeled & chopped
1/4 chopped green cabbage
1/4 chopped purple cabbage
2-3 radishes sliced
Chopped or shredded carrots
1 T olive or sesame oil
Toss together chopped cabbages, radishes & carrots.In a large skillet on medium heat olive oil, add onions and garlic and stir for about 5 minutes or until onions soften a bit. Add a tsp of soy sauce and the juice of 1/4 of the orange. Sautee about 7-10 minutes and let juices combine and onion/garlic mix caramelize a bit. Very lightly season scallops with kosher salt on both sides and add to pan, and squeeze the juice of 1/4 orange over them. Cook 4 minutes then flip, squeeze another 1/4 orange over and cook another 4 minutes. Stir and simmer everything another 2-3 minutes. Divide cabbage mix between 2 salad bowls, and use a slotted spoon to pile the garlic, onions and scallops on top. Drizzle the extra juices over the salad and serve with an orange slice on the side! (you can also use a little salad dressing if you want, or top with sesame seeds).
Scallop Cabbage Salad - From "Our Sweet Life"
For 2By Nate & Beth
1 pkg (3-4 individual) Sushi-grade large scallops
Low-sodium soy sauce
1 orange, sliced into 1/4s
3 cloves garlic, thinly sliced
1/2 sweet white onion, peeled & chopped
1/4 chopped green cabbage
1/4 chopped purple cabbage
2-3 radishes sliced
Chopped or shredded carrots
1 T olive or sesame oil
Toss together chopped cabbages, radishes & carrots.In a large skillet on medium heat olive oil, add onions and garlic and stir for about 5 minutes or until onions soften a bit. Add a tsp of soy sauce and the juice of 1/4 of the orange. Sautee about 7-10 minutes and let juices combine and onion/garlic mix caramelize a bit. Very lightly season scallops with kosher salt on both sides and add to pan, and squeeze the juice of 1/4 orange over them. Cook 4 minutes then flip, squeeze another 1/4 orange over and cook another 4 minutes. Stir and simmer everything another 2-3 minutes. Divide cabbage mix between 2 salad bowls, and use a slotted spoon to pile the garlic, onions and scallops on top. Drizzle the extra juices over the salad and serve with an orange slice on the side! (you can also use a little salad dressing if you want, or top with sesame seeds).
MYOTO-Make Your Own Take Out: Thai Chicken Noodle Soup
MYOTO-Make Your Own Take Out: Thai Chicken Noodle Soup - from www.rachelray.com
Ingredients
2 tablespoons vegetable oil, 2 turns of the pan
1 medium size yellow onion, peeled, quartered and thinly sliced
3 garlic cloves, peeled and finely chopped
2 poblano or anaheim peppers, seeded and thinly sliced
Salt and freshly ground black pepper
1 cup shredded carrots, (available in pouches in the produce department)
6 cups, 1 1/2 quarts, chicken broth
1 1/2 pound chicken tenders (2 packages), cut into bite size chunks
2 small bundles from a 3.75 ounce package of bean thread noodles such as Kame brand, (there are usually 3 bundles in one package)
3 tablespoons cilantro leaves, chopped
15 fresh basil leaves, roughly chopped
1 lime
Preparation
Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.
Ingredients
2 tablespoons vegetable oil, 2 turns of the pan
1 medium size yellow onion, peeled, quartered and thinly sliced
3 garlic cloves, peeled and finely chopped
2 poblano or anaheim peppers, seeded and thinly sliced
Salt and freshly ground black pepper
1 cup shredded carrots, (available in pouches in the produce department)
6 cups, 1 1/2 quarts, chicken broth
1 1/2 pound chicken tenders (2 packages), cut into bite size chunks
2 small bundles from a 3.75 ounce package of bean thread noodles such as Kame brand, (there are usually 3 bundles in one package)
3 tablespoons cilantro leaves, chopped
15 fresh basil leaves, roughly chopped
1 lime
Preparation
Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.
Vegetable Curry
Vegetable Curry - from www.rachelray.com
Ingredients
1 1/2 cups jasmine rice
2 tablespoons extra virgin olive oil (EVOO)
1 large, firm eggplant, half peeled, cut into 1-inch cubes
1 large onion, chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, chopped
1 tablespoon tomato paste
1 cup vegetable or chicken stock
3 rounded tablespoons mild red curry paste, found in the international foods aisle
1 can chickpeas
1/2 cup mango chutney (a couple of heaping tablespoons)
Salt
A handful cilantro, chopped (optional)
Sliced or slivered almonds, toasted
Thinly sliced scallions
Store-bought naan bread or whole wheat pitas
Preparation
Prepare rice according to package directions.
While rice is simmering, start the curry: Heat a nonstick skillet over medium to medium-high heat. When the pan is hot, add EVOO, 2 turns around the pan, eggplant, onion and bell pepper. Cover pan and cook 6-8 minutes, stirring occasionally.
Add garlic and tomato paste, cook about 1 minute more then add the vegetable stock, curry paste and chickpeas.
Stir in mango chutney and salt, and simmer for 1-2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro.
To serve, ladle curry into shallow bowls then scoop rice into the center of the bowls. Garnish your curry with lots of toasted almonds, cilantro and scallions, and serve with naan bread or pitas alongside
Ingredients
1 1/2 cups jasmine rice
2 tablespoons extra virgin olive oil (EVOO)
1 large, firm eggplant, half peeled, cut into 1-inch cubes
1 large onion, chopped
1 large red bell pepper, seeded and diced
4 cloves garlic, chopped
1 tablespoon tomato paste
1 cup vegetable or chicken stock
3 rounded tablespoons mild red curry paste, found in the international foods aisle
1 can chickpeas
1/2 cup mango chutney (a couple of heaping tablespoons)
Salt
A handful cilantro, chopped (optional)
Sliced or slivered almonds, toasted
Thinly sliced scallions
Store-bought naan bread or whole wheat pitas
Preparation
Prepare rice according to package directions.
While rice is simmering, start the curry: Heat a nonstick skillet over medium to medium-high heat. When the pan is hot, add EVOO, 2 turns around the pan, eggplant, onion and bell pepper. Cover pan and cook 6-8 minutes, stirring occasionally.
Add garlic and tomato paste, cook about 1 minute more then add the vegetable stock, curry paste and chickpeas.
Stir in mango chutney and salt, and simmer for 1-2 minutes over low heat for flavors to combine. Remove curry from heat and stir in cilantro.
To serve, ladle curry into shallow bowls then scoop rice into the center of the bowls. Garnish your curry with lots of toasted almonds, cilantro and scallions, and serve with naan bread or pitas alongside
Dinner at Ruth Chris
Last night Richard and I celebrated our Valentine's Day at Ruth Chris. It was excellent and what made it even better, we had a gift card!! I had the Ruth Chop salad and then the Portobella Dinner. Richard had Filet with Blue Cheese and Broccoli. Everything was great and we had a really good time. We finished the evening with a walk to Extradinary Desserts. We had berries with whipped cream.
Saturday, February 23, 2008
Sweet Potato Tea Bread
Sweet Potato Tea Bread
Unsalted butter, at room temperature, for greasing the pan
½ cup all purpose flour, plus more for flouring the pan
¼ cup baking soda
1/8 teaspoon salt
¼ teaspoon pumpkin pie spice (I used about ½ teaspoon plus a sprinkling of cinnamon)
¼ cup cold mashed sweet potato (about 1 small sweet potato baked, peeled and mashed)
¼ cup sugar
2 tablespoons vegetable oil1
tablespoon buttermilk (I had no buttermilk so I used half and half)
½ teaspoon pure vanilla extract
1 medium egg
Place a rack in the center of the oven and preheat to 350. Lightly butter and flour a 5x3” loaf pan.Place the flour, baking soda, salt and pumpkin pie spice in a mixing bowl and whisk to blend.Place the sweet potatoes, sugar, oil, buttermilk, vanilla and egg in a small bowl and whisk to blend.Add the sweet potato mixture to the flour mixture and stir until dry ingredients are just moistened.Spoon batter into prepared pan and bake 26-30 minutes or until a toothpick inserted in the center comes out clean.Cool bread in pan on a wire rack for 15 minutes, then remove the bread from the pan and cook completely. Serve warm or at room temperature.
Unsalted butter, at room temperature, for greasing the pan
½ cup all purpose flour, plus more for flouring the pan
¼ cup baking soda
1/8 teaspoon salt
¼ teaspoon pumpkin pie spice (I used about ½ teaspoon plus a sprinkling of cinnamon)
¼ cup cold mashed sweet potato (about 1 small sweet potato baked, peeled and mashed)
¼ cup sugar
2 tablespoons vegetable oil1
tablespoon buttermilk (I had no buttermilk so I used half and half)
½ teaspoon pure vanilla extract
1 medium egg
Place a rack in the center of the oven and preheat to 350. Lightly butter and flour a 5x3” loaf pan.Place the flour, baking soda, salt and pumpkin pie spice in a mixing bowl and whisk to blend.Place the sweet potatoes, sugar, oil, buttermilk, vanilla and egg in a small bowl and whisk to blend.Add the sweet potato mixture to the flour mixture and stir until dry ingredients are just moistened.Spoon batter into prepared pan and bake 26-30 minutes or until a toothpick inserted in the center comes out clean.Cool bread in pan on a wire rack for 15 minutes, then remove the bread from the pan and cook completely. Serve warm or at room temperature.
Crock Pot Hawaiian Chicken
Another Recipe to try...
Hawaiian Chicken
4 boneless, skinless chicken breasts
salt to taste
1 (15 ounce) can pineapple slices, juice reserved
1/3 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/4 cup cornstarch
Place chicken in slow cooker sprayed with non-stick spray and sprinkle with a little salt. Place pineapple slices over chicken. In a small bowl, combine pineapple juice, brown sugar, lemon juice, ginger and cornstarch and stgir until combined. Pour over chicken. Cover and cook on low for 4 to 5 hours or hight for 2 1/2 to 3 hours. Serve over rice.
Hawaiian Chicken
4 boneless, skinless chicken breasts
salt to taste
1 (15 ounce) can pineapple slices, juice reserved
1/3 cup packed brown sugar
2 tablespoons lemon juice
1/4 teaspoon ground ginger
1/4 cup cornstarch
Place chicken in slow cooker sprayed with non-stick spray and sprinkle with a little salt. Place pineapple slices over chicken. In a small bowl, combine pineapple juice, brown sugar, lemon juice, ginger and cornstarch and stgir until combined. Pour over chicken. Cover and cook on low for 4 to 5 hours or hight for 2 1/2 to 3 hours. Serve over rice.
Hawaiian Rolls
A recipe I would like to try....
Hawaiian Rolls - taken from "...and a cookie for dessert"
1 1/4 cups pineapple juice
2 packages instant dry yeast
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground ginger
5 1/2 to 6 cups flour
1. In a large bowl, with an electric mixer, beat together the sugar and butter. Beat in the yeast packages and the pineapple juice. Beat in 3 of the eggs, the vanilla, salt and ginger until well combined. Add 3 cups of the flour and beat until smooth. Stir in enough of the remaining flour (about 2 1/2 cups) to make the dough easy to handle.
2. Using the hook attachment on your stand mixer, knead the dough until smooth and elastic, about 3 minutes, using up to 1/2 cup more if necessary. Place the dough in a greased bowl and turn greased side up. Loosely cover with a kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Dough is ready if you poke it and the indentation remains.)
3. Punch down the dough and divide in half. Divide one half of the dough into nine equal pieces. Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.
4. Preheat the oven to 350 degrees. In a small bowl, lightly bat the remaining egg. Brush over the rolls and sprinkle with a couple of pinches of sugar. Bake 30 to 40 minutes, until golden brown.
Hawaiian Rolls - taken from "...and a cookie for dessert"
1 1/4 cups pineapple juice
2 packages instant dry yeast
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground ginger
5 1/2 to 6 cups flour
1. In a large bowl, with an electric mixer, beat together the sugar and butter. Beat in the yeast packages and the pineapple juice. Beat in 3 of the eggs, the vanilla, salt and ginger until well combined. Add 3 cups of the flour and beat until smooth. Stir in enough of the remaining flour (about 2 1/2 cups) to make the dough easy to handle.
2. Using the hook attachment on your stand mixer, knead the dough until smooth and elastic, about 3 minutes, using up to 1/2 cup more if necessary. Place the dough in a greased bowl and turn greased side up. Loosely cover with a kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Dough is ready if you poke it and the indentation remains.)
3. Punch down the dough and divide in half. Divide one half of the dough into nine equal pieces. Form each piece into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.
4. Preheat the oven to 350 degrees. In a small bowl, lightly bat the remaining egg. Brush over the rolls and sprinkle with a couple of pinches of sugar. Bake 30 to 40 minutes, until golden brown.
Our Valentine's Day
Because I am a florist, we our celebrating V-day tonight. I have made reservations at Ruth Chris. We have a $100 gift card, yeah!! So no cooking for me tonight. I think I am going to order just their sides. I like meat but don't have to have it and would probably prefer their salads and veggies.
Dinner Friday
I babysit for my godbaby on Thurs. night and my cousin had made Turkey burgers and couscous. Which sounded really good to me. So last night I made a mediterranean dinner. We had turkey meatballs/burgers, couscous, noodles (because my FI does not eat onions), yogurt sauce, cucumbers, tomatoes, pitas and squash.
For the Turkey Meatballs, I just mixed the turkey meat with garlic salt, garlic, onion powder, pepper and oregano. Then I pan fired them with a bit of olive oil.
For the yogurt sauce, I used 2 containers of plain yogurt and mixed it with, pepper, garlic salt, garlic, dill and a bit of cucumber.
I thought the dinner turned out really well. My FI said the turkey was really moist. I think everything was pretty much gone when we cleared the table.
For the Turkey Meatballs, I just mixed the turkey meat with garlic salt, garlic, onion powder, pepper and oregano. Then I pan fired them with a bit of olive oil.
For the yogurt sauce, I used 2 containers of plain yogurt and mixed it with, pepper, garlic salt, garlic, dill and a bit of cucumber.
I thought the dinner turned out really well. My FI said the turkey was really moist. I think everything was pretty much gone when we cleared the table.
Thursday, February 21, 2008
Lasagna
So I ended up making the lasagna last night. It was a group effort. My FI made the meat one, I made the veggie one and my mom set the table and made all the sides. I did not exactly follow the recipe for the veggie lasagna, which is typical for me. It was pretty good. I think if I make it again, I will try a different sauce. Maybe even a jar sauce. I am not cooking tonight because we are going to be eating lasagna for weeks. We had enough ingredients to make 3 trays. I put one in the freezer and the other 2 we will eat for a few days.
Wednesday, February 20, 2008
My first Post!!
I decided to start a food blog like a lot of the girls on the knot. Today, I am debating as to whether I should make lasagna or not. I work till 4, so that would give me a late start on a time consuming dinner. My FI requested lasagna for dinner sometime this week and I also saw a recipe for healthy lasagna that I wanted to try. Unfortnately, he does not want the healthy version. So I think I will make 2 trays, one all meat and one veggie. I saw this recipe at my cousin's and when I walked into the grocery store, I saw the magazine that had the recipe. It was in Sunset Magazine. I have made my own substitutions. I am using spinach instead of kale (could not find any), I am adding mushrooms and I am using pre-cut butternut squash. I love pre-cut butternut squash. If any of you have tried to cut your own, you know way I love them.
Whole-wheat Lasagna with Butternut Squash and Kale
Prep and Cook Time: about 2 hours.
Notes: You can assemble and chill the lasagna a day ahead, but add 10 to 15 minutes to the baking time. You can also freeze the lasagna, wrapped well in plastic wrap, for up to 1 month and bake it frozen (add 1 1/4 hours to the oven time).
Ingredients
4 tablespoons olive oil,
1 medium red onion, peeled and sliced
3 peeled garlic cloves (1 minced, 2 left whole)
2 cans (14 oz. each) crushed tomatoes
1 teaspoon dried oregano
About 1 tsp. each salt and freshly ground black pepper, divided
6 cups (about 2 lbs.) butternut squash, peeled and cut into 1/2-in. cubes
1/2 tsp. dried thyme
1 pound Lacinato kale (often sold as dinosaur or Tuscan kale)
9 whole-wheat lasagna noodles (about 8 oz.)
1 container (15 oz.) part-skim-milk ricotta cheese
1/8 teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
Preparation1. Preheat oven to 400°. Heat 2 tbsp. olive oil in a 2- to 3-qt. pot over medium heat. Add onion and minced garlic; cook, stirring occasionally, until onion is soft and translucent, 5 minutes. Add tomatoes, oregano, and 1/2 tsp. each salt and pepper. Reduce heat and simmer until thick and flavors are combined, about 30 minutes. Set aside.
2. While sauce is cooking, in a 12- by 15-in. baking pan, sprinkle squash with thyme, remaining olive oil, and salt and pepper to taste. Add garlic cloves and toss squash mixture to coat with oil. Bake until soft, 10 to 15 minutes. Meanwhile, bring 3 qts. salted water to a boil in a large pot.
3. Reduce oven temperature to 350°. Transfer squash and garlic to a food processor and purée until smooth.
4. Tear kale leaves from center ribs and discard ribs. Boil leaves until soft, 5 to 8 minutes. Drain; let cool. Squeeze out as much water as possible and chop finely.
5. In the same pot, bring another 3 qts. salted water to a boil. Add noodles and cook until tender to the bite, about 10 minutes. Drain; rinse with cold water.
6. In a bowl, mix ricotta, nutmeg, 1 cup mozzarella, and remaining 1/2 tsp. each salt and pepper.
7. Coat the bottom of a 9- by 13-in. pan with 1/3 of tomato sauce (about 1 1/2 cups). Lay 3 noodles in a single layer over sauce. Top noodles with squash, spreading evenly. Sprinkle 1/2 of kale evenly over squash. Arrange 3 more noodles on kale and top with ricotta, spreading evenly. Top with remaining kale and noodles. Cover noodles with remaining tomato sauce and sprinkle with remaining 1 cup mozzarella.
8. Bake lasagna until juices are bubbling and cheese is melted, about 30 minutes. Let stand 10 minutes before slicing.
Note: Nutrition analysis is per 4 1/2- by 4 1/2-in. serving.
Makes 8 servings
Nutritional Information
CALORIES 424(38% from fat); FAT 18g (sat 7.4g); PROTEIN 20g; CHOLESTEROL 39mg; SODIUM 659mg; FIBER 8g; CARBOHYDRATE 51g
Whole-wheat Lasagna with Butternut Squash and Kale
Prep and Cook Time: about 2 hours.
Notes: You can assemble and chill the lasagna a day ahead, but add 10 to 15 minutes to the baking time. You can also freeze the lasagna, wrapped well in plastic wrap, for up to 1 month and bake it frozen (add 1 1/4 hours to the oven time).
Ingredients
4 tablespoons olive oil,
1 medium red onion, peeled and sliced
3 peeled garlic cloves (1 minced, 2 left whole)
2 cans (14 oz. each) crushed tomatoes
1 teaspoon dried oregano
About 1 tsp. each salt and freshly ground black pepper, divided
6 cups (about 2 lbs.) butternut squash, peeled and cut into 1/2-in. cubes
1/2 tsp. dried thyme
1 pound Lacinato kale (often sold as dinosaur or Tuscan kale)
9 whole-wheat lasagna noodles (about 8 oz.)
1 container (15 oz.) part-skim-milk ricotta cheese
1/8 teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
Preparation1. Preheat oven to 400°. Heat 2 tbsp. olive oil in a 2- to 3-qt. pot over medium heat. Add onion and minced garlic; cook, stirring occasionally, until onion is soft and translucent, 5 minutes. Add tomatoes, oregano, and 1/2 tsp. each salt and pepper. Reduce heat and simmer until thick and flavors are combined, about 30 minutes. Set aside.
2. While sauce is cooking, in a 12- by 15-in. baking pan, sprinkle squash with thyme, remaining olive oil, and salt and pepper to taste. Add garlic cloves and toss squash mixture to coat with oil. Bake until soft, 10 to 15 minutes. Meanwhile, bring 3 qts. salted water to a boil in a large pot.
3. Reduce oven temperature to 350°. Transfer squash and garlic to a food processor and purée until smooth.
4. Tear kale leaves from center ribs and discard ribs. Boil leaves until soft, 5 to 8 minutes. Drain; let cool. Squeeze out as much water as possible and chop finely.
5. In the same pot, bring another 3 qts. salted water to a boil. Add noodles and cook until tender to the bite, about 10 minutes. Drain; rinse with cold water.
6. In a bowl, mix ricotta, nutmeg, 1 cup mozzarella, and remaining 1/2 tsp. each salt and pepper.
7. Coat the bottom of a 9- by 13-in. pan with 1/3 of tomato sauce (about 1 1/2 cups). Lay 3 noodles in a single layer over sauce. Top noodles with squash, spreading evenly. Sprinkle 1/2 of kale evenly over squash. Arrange 3 more noodles on kale and top with ricotta, spreading evenly. Top with remaining kale and noodles. Cover noodles with remaining tomato sauce and sprinkle with remaining 1 cup mozzarella.
8. Bake lasagna until juices are bubbling and cheese is melted, about 30 minutes. Let stand 10 minutes before slicing.
Note: Nutrition analysis is per 4 1/2- by 4 1/2-in. serving.
Makes 8 servings
Nutritional Information
CALORIES 424(38% from fat); FAT 18g (sat 7.4g); PROTEIN 20g; CHOLESTEROL 39mg; SODIUM 659mg; FIBER 8g; CARBOHYDRATE 51g
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