Wecipes

Curry and Tumeric Roasted Cauliflower

2011-03-10T08:08:00.000-08:00

This is one of my favorite side dishes:

Ingredients:
Yellow Curry powder
Turmeric Powder
Salt and Pepper
Olive Oil
1 bag frozen cauliflower (you don't have to de-frost)

Directions:
Preheat oven to 425

Put cauliflower on a baking sheet (line with foil if you like to avoid clean up like I do). Drizzle Olive oil on cauliflower. (I do a thin drizzle and zig-zag it over the pan). Sprinkle on a good dusting of curry powder, and then dust with tumeric. I aim to have more curry than turmeric. Then sprinkle on salt and pepper. Toss it all together. The cauliflower should look pretty yellow. Add more curry if it isn't good and yellow. Bake for about 30-40 min, until the cauliflower is golden and crispy on the edges. Add more salt, pepper, or curry powder if needed.

Slow-Cooker Spiced Chicken Stew with Carrots

2011-03-09T06:21:00.000-08:00

Serves 4

Ingredients:

2 LBS carrots, peeled and cut into 1 1/2 inch lengths (or just use baby carrots)

2 zucchini, sliced in half, and then sliced into 1 - 1 1/2 inch pieces

8 skinless chicken thighs (about 2 1/2 lbs)

1 clove garlic, thinly sliced

1 cinnamon stick

1/2 tsp ground cumin

Salt and pepper

1/4 cup golden raisins

1/2 cup cilantro leaves

1/4 cup sliced almonds, toasted

Couscous for serving (optional)

Directions:
Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon stick, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours).

15 minutes before the cooking is done, add the raisins to the slow cooker. Make the couscous.

Using a slotted spoon, transfer the chicken and carrots to a dish (discard the cinnamon stick), top with cilantro and almonds. Season cooking liquid with salt and pepper and spoon over chicken. Serve with couscous.

Oven Method:
Preheat over to 350 degrees. In the first step use a 5 quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.

Thai - Sweet and Sour Chicken or Shrimp

2010-12-21T12:01:00.000-08:00

Sweet and Sour Chicken/shrimp
Serves 4
Ingredients;
-Cucumber, 1 cut into rough 1” chunks
-Pineapple chunks, 1 can
-Pineapple juice, 1 can
-Tomato sauce, 1 small can
-Tomato, 2 cut into rough 1” chunks
-Onions, 1, cut into 1” chunks length wise
-Green and red bell peppers, 2, cut into rough 1” chunks
-Salt ½ t
-Fish sauce, 8-10 squirts
-Tapioca flour rue
-Shrimp/chicken, desired amount

Add pineapple chunks and tomato paste to large sauce pan, let simmer for 10 minutes.

Add fish sauce, salt, and msg. Season to taste.

Add meat, and cook until medium done.

Add vegetables, bring to a boil, and add tapioca flour rue until you have reached desired thickness.

Mom likes to add chicken stock, or shrimp stock by using the shrimp shells. I had to add extra pineapple juice, the pineapple/tomato sauce/fish sauce mixture is key.

Thai - Crispy Eggs

2010-12-21T12:00:00.000-08:00

Crispy Eggs
Serves 1
Ingredients;
-1 egg
-Fish sauce with chilli peppers
-Vegetable oil

Add oil to pan, and heat until very hot.
Crack egg, cook until done, flip if desired, and spread fish sauce on top of the egg.

Thai - Omlett

2010-12-21T11:55:00.000-08:00

Thai Omelet
Serves 4

Ingredients;
-4 eggs, very very well scrambled
-Green onions, fine chopped (or some people use big white onions cut in size
of your choice)
-Fish sauce, 3-4 squirts
-Vegetable oil

Scramble eggs (not cook), green onions, and fish sauce very well.

Add 2-3 T of oil to medium size sauce pan, put on high heat.

Once pan is very hot, add egg mixture to pan.

When bottom is cooked, lift up eggs so that the un-cooked egg on top drains to the pan.

Once omelet is mostly cooked, flip and cook until done.

You can also add peppers that are muddled in the fish sauce to the egg mix, or spread over the top of the finished omelet.

Thai - Spicy Papaya

2010-12-21T11:53:00.000-08:00

Spicy Papaya
Serves 3-4
Ingredients;
*Dried or fresh thai chilli peppers, 3-4
*Garlic, 2 cloves
-Sugar, 3 T
-Lime juice, ½-full lime
-Fish sauce, 4 T
-MSG, ½ t
-Papaya, 3-4 cups julienned
-Tomato, ½ portion cut into 1x1/2 chunks, Roman tomatoes preferred
-Yard long beans, ½ cup cut into 1” segments, if available

Add chilli peppers and garlic to mortar, smash well, add sugar, lime juice, fish sauce, and msg, mix well.

Add papaya tomatoes and beans to large mixing bowl, and make a cave in the middle.

Add muddled mix to papaya bowl, mix well and lightly smash tomatoes.

Mom likes to sometimes add the zest of a lime peel, or muddle small portion of a lime peel. You can also add carrots and peanuts.

Thai - Falong Peanut Papaya

2010-12-21T11:44:00.002-08:00

Falong Peanut Papaya
Serves 2-4
Ingredients;
-Papaya, julienned, 3-4 cups
*Garlic, 2 cloves, smashed
-Sugar, 2 T
*Fish sauce, 1 ½ T
*Lime juice from ½ of a lime
*MSG, ¼ t
-Tomato, ½ sliced in to rough 1x1/2” chunks, Romano tomatoes preferred
-Carrot, ½ portions julienned
-Peanuts, 5 T crushed and roasted

Julienne papaya and carrots, add to large mixing bowl.

Muddle all of the starred ingredients until mixed and smashed well.

Make a cave in the papaya/carrot bowl and add the muddled mixture.

Mix all contents in the bowl, add peanuts, add tomatoes and smash.
Season to taste.

Thai - Rockfish Mint Sauce

2010-12-21T11:44:00.001-08:00

Rockfish Mint Sauce
Ingredients;
-Dried red peppers, 4
-Garlic cloves, medium, 3
-Lime, 1-2 slices
-Fish sauce, 8 squirts
-Cilantro, 2 fingers fine chop
-Basil, 7-8 leaves, fine chop
-Mint, 7-8 stems of leaves, fine chop
-Green onions, one 8” piece, fine chop

Add peppers, garlic, and lime to bowl, muddle until it turns to a paste.

Add veggies and fish sauce to bowl, mix well, may be necessary to add ¼ cup of water.

Season to taste. Don’t forget the MSG.

Thai - Garlic Chicken

2010-12-21T11:42:00.000-08:00

Thai Garlic Chicken
Cooks 6-10 pieces
Ingredients;
-Black pepper kernels, 20 crushed
-Garlic cloves, 10 med crushed
-Cilantro, 2-3 fingers fine chopped
-Sugar, ¼ cup
-MSG, ½ t
-Fish sauce, 2 T
-Salt, 1 t

Muddle pepper, garlic, and cilantro until it becomes almost a paste.

Add the rest of the ingredients, it may be necessary to add a ¼ cup of water.

Cut slits top and bottom into chicken thighs and legs, massage sauce into chicken making sure that it coats all of the chicken.

Broil in the oven, flipping over once browned.
(could also be grilled)

Thai - Laab (Meat Chop Chop)

2010-12-21T11:39:00.000-08:00

Laab, meat chop chop
Serves 10

Ingredients;
-Beef, 2lbs, either 2lbs of 90+ ground beef, or a roast, trimmed and processed
-Browned rice powder, 3 T (see recipe for Roasted Laab Rice)
-Onion, ½, thinly sliced
-Lime juice, ½ a lime
-Fish sauce, 3ish T
-Roasted Peanuts, 2-3 T?????
-Scallions, about 2 fingers cut into ¼” segments
-Cilantro, fist full, cut into ½” pieces
-Keifer Lime Leaves, 20, fold de-stem and fine slice

Brown beef on medium heat, continuously stir the meat so it does not clump, remove from heat after meat has browned.

Add all other ingredients, mix and massage them into the meat, and place back on heat until done.

Thai - Sticky Rice

2010-12-21T11:38:00.000-08:00

Sticky Rice

Use desired amount of sweet rice and add to mixing bowl.

Clean the rice with water until water stays clear, gently stir and flip the rice taking care not to break the rice.

Soak rice for at least 45 minutes.

Gently place rice into steamer, do not break up the rice.

Beky and I recently used a rice cooker with a steam tray, the tray had holes about 3/8” big, by gently laying the rice down onto the steamer, it worked well, and retained almost all of the rice on the steam tray. It took approximately 30 minutes to steam the sticky rice this way.

Thai - Dom Ka Khay

2010-12-21T11:36:00.000-08:00

Dom Ka Khay (Dohm Kah Guy)
Serves 4

Ingredients,
1x1”Galangagah root, frozen
3-4 Garlic cloves
10-12 Pak Chi stalks
1 can coconut milk
Salt
Sliced chicken, 3-4 chicken breasts
5-6 lime leaves
Lime juice
Roasted red pepper
Fish sauce

Smash very well glangagah root with garlic and pak chi.

Add can of coconut milk to pot, rinse out can with water (1/2 can of water) and add to pot.

Bring to a boil, add a pinch of salt, and several squirts of fish sauce.

Add sliced chicken and lime leaf, cook on medium heat until chicken is cooked.

Add roasted red pepper, and lime juice, season to taste.

Serve with white jasmine rice.

Thai - Pad Thai

2010-12-21T11:34:00.000-08:00

Pad Thai

Ingredients, all to desired portion;
Vegetable oil
Eggs
Noodles, soaked in warm water for an hour (until softened)
Pad Thai Sauce
Roasted peanuts
Lime Juice
Green onions, cut to 1/8” white portion, ¾” green portion
Bean Sprouts

Add oil to sauce pan or wok on high heat, cook eggs until fully cooked,

add noodles, and then add pad thai sauce, (amount tbd, see recipe for Pad Thai Sauce).

After noodles are softened and a light brown with sauce, add scallions, sprouts, peanuts, and lime juice. Serve with roasted red pepper.

Thai - Fried Rice

2010-12-21T11:32:00.000-08:00

Fried Rice
Ingredients, all to desired portion;
Vegetable oil
Pre-cooked white jasmine rice (steamed or rice cooker)
Sliced pork
Eggs
Green onions
Sliced tomato, or frozen peas and carrots
Sugar, soy sauce, fish sauce, oyster sauce
Cucumber

Add minimal amount of vegetable oil to pan or wok on high heat, add eggs and try not to stir up yolks, once eggs are cooked, add pork and cook until almost done.

Add rice and seasonings, equal parts sugar, soy sauce (vegetable soy sauce preferred), and oyster sauce.

Add several dashes of fish sauce. Season to taste.

Add vegetables before taking off heat, if using frozen vegetables add just before rice to help thaw and cook them. Serve right after cooking, add cilantro for a garnish, and roasted red pepper on the side with fresh sliced cucumbers.

Thai - Egg Rolls

2010-12-21T11:29:00.000-08:00

Egg Rolls
Makes roughly 25
Ingredients
Egg roll skins, Wei Chuan brand
Egg roll seasoning
Cabbage, 4 cups, cut long ways 1/16-1/8”
Carrots, julienne ½ cup
Celery, chopped, 1/16-1/8” ½ cup
Vermicelli noodles, 1 bundle
Ground Pork ½ lb

Cook ground pork in large sauce pan until cooked, ensure to stir and separate pork so it does not clump.

Soak noodles in room temp water, remove from water once noodles are flexible cut into 2-3” lengths.

Once pork is cooked, add 2 T of egg roll seasoning, mix well, and add noodles. Cook until noodles are soft, add carrots, celery, and cook for several minutes. Lower heat to medium low, add cabbage, stir occasionally for 45 seconds and turn off heat. If cabbage is cooked for too long it will wilt and get very watery.

Let mixture cool, and then add roughly 2 T of the above cooked mixture to the corner of an egg roll shell. Roll the egg roll tight, but try not to tear the shell, seal the end of the egg roll with a water flour mixture.

Deep fry in oil until golden brown. Serve with a 1 part sweet chilli sauce 1/2 or 1 part tiger sauce mixture, can add some water to this if you like, or you can buy Mae Ploy egg roll sauce which tastes the same to me.

Thai - Ka Teo Nua

2010-12-21T11:27:00.000-08:00

Ka Teo Nua(Quill dill Nuhh)
Portion per person
Ingredients;
Soup broth
Beef bullion
Meatballs cut in half or;
Steak, sliced
Cilantro, chopped, 2 fingers per person
Scallions, chopped, roughly 6 inches per person
Medium Rice noodles
Bean sprouts
MSG ¼-1/2 t per bowl
Ka Teo sauce

Soak noodles in warm water for 10-20 minutes, drain and set aside.

Bring a pot of water to boil, along with the soup broth.

Add cilantro, bean sprouts, and scallions, to serving dish.

Boil sliced steak/meatballs in soup broth until medium rare and add to serving dish.

Boil noodles in boiling water for roughly 15 seconds, drain water and add to serving dish.

Add desired amount of heated soup broth to serving dish, add 5 T of Ka Teo sauce, roasted red pepper, and 1-2 t of beef bouillon to bowl. Stir and season to taste.

Thai - Ka Teo dohm yom

2010-12-21T11:25:00.000-08:00

Ka Teo Dohm yom (Quil dil dohm yom)
Serves 3-5 people

Ingredients;
-Soup broth
-Cilantro, 2-3 fingers per bowl
-Roasted peanuts
-Ground pork
-Bean sprouts
-Medium Rice noodles
-MSG
-Quil dil sauce

Soak noodles until they separate and are soft, drain and set aside.

Use desired amount soup broth adding appropriate amount of chicken bouillon and let cook over medium heat.

Muddle 3-5 garlic cloves, 10-15 black pepper kernels, add roughly 2 fingers of cilantro stalks. Once mixture is almost creamy, add roughly ½ cup of ground beef, mix and muddle as well.

Boil meat in soup broth, mixing well to ensure that it does not clump together, put pork in desired size bowl.

Add desired a small handful of roasted peanuts to bowl, and diced cilantro.

Cook roughly 1 ½ cups of noodles in boiling water, and add to bowl as well.

Add desired amount of soup broth to bowl, add 3-5 T’s of Ka Teo sauce, and add pepper, fried garlic, and season to taste.

Thai - Ka teo Laad Na

2010-12-21T11:20:00.000-08:00

Ka Teo Laad Na(Quil Dil Lad Na)
Serves 1 very hungry person, like JacobIngredients
-Vegetable oil
-handful and a half of big ribbon fresh noodles, cut into large strips, 2x3/4”
-sweet/black soy sauce
-soy bean paste
-chicken bouillon cubes, or chicken/pork broth
-sugar
-meat, chicken or pork, pork preferred, roughly ½ cup sliced
-2 cloves garlic, smashed/minced
-tapioca flour/corn starch
-Chinese broccoli, 2-3 stalks, roots trimmed and smashed, and chopped into 1 1/2" pieces
-sugar, vinegar, fish sauce, black pepper, dried red pepper

Add 2-3 T of vegetable oil to large pan on high heat,
add fresh noodles and 8 squirts of sweet/black soy sauce,
add more sauce for desired color.

Gently flip and separate noodles, cook until brown.
Remove noodles from pan and place in bowl.

Add 1 ½-2 cups of water and 1-2 small chicken bouillon cubes.
Add 1 T of soy bean paste, 1 T of sugar, and 7 squirts of fish sauce, if using 2 bouillon cubes, use less fish sauce.

Mix well in pan, add sliced meat, add garlic, turn heat to high and cook until meat is almost done, reduce to simmer med heat.

Make tapioca flour and water rue, using less than 1 cup of water, turn heat to high, and add rue to pan while continuously stirring. Add more rue obtaining desired thickness.

Add Chinese broccoli and cook until roots are softened.

Add contents in pan to noodle bowl, sprinkle with black pepper, and stir.

Add sugar, vinegar, fish sauce, and red pepper to taste.

Thai - Drunken Noodles

2010-12-21T11:18:00.000-08:00

Drunken Noodles
Feeds 4-6

Ingredients;
-thai chicken basil recipe, half portion (see thai chicken basil recipe) -2 handfuls of big ribbon fresh rice noodles, cut into medium to large strips, 2x3/4”
-soy sauce
-vegetable oil

Brown noodles in large hot pan with 2-3 T of oil, ensuring that you gently flip and separate noodles.

Add half portion of thai basil to pan, add 3-4 squirts of soy sauce, season to taste.

Thai - Chicken Basil and Drunken Noodles

2010-12-21T11:16:00.000-08:00

Thai Chicken Basil, and Drunken Noodles
Feeds 5-7

Ingredients;
-7 medium garlic cloves, peeled
-1/2 t salt
-25 Thai chilli peppers
-1/2 onion, cut to ½”x1” strips
-1/2 bell pepper, cut to ½”x1” strips
-2 jalapenos, chopped ¼” x ¼”
-1/2 cup of vegetable oil
-1 lb of chicken breast, ground, like meat chop chop
-1/4 t msg
-2 T sugar
-10 shake of fish sauce
- 2 handfuls of thai basil

Muddle garlic with salt, add chilli peppers, and add muddled mixture to a large pan on high heat with oil.

Cook until garlic is golden brown, add chicken to pan.

Rinse out mortar ½ cup of water and add to pan.

Add sugar, fish sauce, msg, flavor to taste.

Add all vegetables and stir fry, until peppers and onions are softened.

Serve with rice.

Thai - Fish Sauce Mix

2010-12-21T11:15:00.000-08:00

Fish sauce mix
4-5 T of fish sauce,
½ lime juiced,
diced green peppers.

Store in fridge, the longer the better.

Thai - ka teo sauce

2010-12-21T11:14:00.000-08:00

Ka Teo sauce
2 cups sugar
1 cup fish sauce
1 cup vinegar

mix all together in a jug or bottle so that sugar is all dissolved.

Thai - soup broth stock

2010-12-21T11:12:00.000-08:00

Soup broths
Add several beef/pork bones to water and keep on med heat for several hours. For Ka teo nua (beef noodles), add beef bouillon. For Lad na and ka teo dohm yohm, add chicken bouillons. You can also add celery stalks, cinnamon sticks, and all spice for extra flavor.

Thai - Laab - roasted/toasted/ rice for Laab

2010-12-21T11:07:00.000-08:00

Baked rice for Laab (one of Labb ingredients)
Bake jasmine rice until brown, then fine chop with blender, keeps for a long time if in air tight container.

Mom says you can also put in oven toaster pan, toast it till almost burns, take out, let it cool, then chop.

Another way she does this, is with a skillet on range, preferrably a cast iron skillet, she'll brown the dry grains of uncooked rice until almost burned, then cool and chop like the others.

Thai - Egg Roll Ingredients Seasoning

2010-12-21T11:06:00.000-08:00

Egg Roll Seasoning
4 ½ T sugar
1 ½ T salt
1 T MSG, optional
1 ½ granulated garlic
1 ½ fine ground black pepper (not sure 1 1/2 of what for this??)

Thai - Pad Thai Sauce

2010-12-21T11:05:00.000-08:00

Pad Thai Sauce, makes approximately 1 gallon
5 cups sugar
2 ½ cups fish sauce
2 cups oyster sauce
2 cups tamarind sauce
Add all ingredients to sealable container and mix well, ensure to mix well before every use.

Thai - Roasted Red Pepper (chillis)

2010-12-21T11:04:00.000-08:00

Thai Roasted Red Pepper

Have dry red chillis on hand, either by drying them, or simply picking them off the ground after they fall off the plant.

Add 2-3 T of vegetable oil to a pan and put on high heat, stir in dried chillis, and cook until chillis become dark but not burned.

Cool chillis, you can either smash in pestle/mortar or put through a food processor.

Thai - Roasted Red Pepper

2010-12-21T11:02:00.000-08:00

Thai Roasted Red Pepper
Have dry red chillis on hand, either by drying them, or simply picking them off the ground after they fall off the plant. Add 2-3 T of vegetable oil to a pan and put on high heat, stir in dried chillis, and cook until chillis become dark but not burned. Cool chillis, you can either smash in pestle/mortar or put through a food processor.

Thai ** Mom's do's and don'ts

2010-12-21T11:00:00.000-08:00

Mom’s dos and don’ts

Brands
-Fish Sauce-Squid Brand, picture of squid on label
-Soy Bean Paste-Healthy boy Brand, picture of boy sitting Indian on label
-Sweet Chili Sauce- Mae Ploy, picture of roasted chicken on label
-Black Soy Sauce-Healthy boy brand, picture of boy sitting Indian on label
-Egg Roll Vermicelli noodle-Vermicelli (bean thread), 8 individually wrapped packets of noodles in a bright pink mesh bag
-Jasmine Rice and Sweet rice-Asian Best Brand, has elephant on front of bag, if possible look for the New Crop, says NEW CROP on side of bag
-Sticky Rice-Sweet rice, packaging is same as Jasmine rice but says sweet rice
-Tapioca Flour-Asian Best Brand, picture of elephant on bag
-Beef Bouillon- Shanggie brand, says Beef Broth Mix, silhouette of cows head on can
-Coconut milk-La Choy or Chefs choice
-Meat balls-plastic bag, with white and blue pictures/writing, picture of cows head in blue
-Egg roll skins-Wei-chuan, spring roll shells, red, white, and yellow packaging

Molli's Pecan Pie

2010-11-30T10:20:00.000-08:00

Makes 2 Pies

Ingredients:

2 sticks butter
2 cups sugar
1 cup Karo Light syrup
1/2 cup Karo Dark syrup
1/2 cup King syrup
6 eggs, beaten
2 cups pecans
2 unbaked pie shells

Place 2 empty cookie sheet in the oven and preheat the oven to 350 degrees F. (Move the racks so you can put a pie on each shelf.)

Roll out the pie crust and place in the pan. Shape the edges of the crust and place in the fridge.

Crack the eggs into a bowl and lightly beat. Set aside.
In a saucepan melt the butter, but don't let it brown. After the butter melts, add the sugar and syrups. Cook stirring over medium heat until the sugar dissolves. Pour the mixture into a separate bowl. While whisking constantly, slowly stream in the eggs a little at a time. Mix well.
(If you like your pecans chopped, chop them up and add them to the mix at this time. )

Take the pie crust out of the fridge and brush the edges with an egg wash. If a lot of egg wash drips down the edges, use the pastry brush to brush the egg wash around the bottom of the crust.

Pour the pie filling in the crust. Top with pecans.
(If you're cooking for Mom, put in a ton of pecans, if you're cooking for Tana and Beky, do less).

Place each pie on a cookie sheet and bake for about 1 hour total. Rotate the pies 1/2 way though. The pies are done when they look firm, and are not "wet" looking between the pecans.

Update:

Pie crusts making notes:

get a cold board for underneath the pie crust, if possible. Cut in the butter with a pastry cutter with thin wires that are kind of spread apart--this cuts the butter faster without getting it to mash together. Add the water (ice) and stir it with a wooden spoon quickly, so that it looks doughy and comes together quickly and you're not stirring too long. Then wrap in plastic wrap and form into a flat disc--kind of thin and refridgerate.

CiCi's Easy White Chili

2010-11-14T17:18:00.000-08:00

this is yum, yum, yummy, and easy, had it an Eat-n-linger at church, got the recipe from the lady, Cynthia Lehman, who made it. We all liked it so much. This recipe makes a pretty good amount, but it could be halfed:

1. dice one onion, medium to small sized (she used small size), brown it in your cooking pot (like a stew pot)

2. add 2 pounds of ground chicken (Beky, i think you could use tofu or a vege substitute, i bet it would still be good), cook if up until the chicken is getting a little bit browned

3. add 1 package of McCormick's White Chicken Chili Seasoning first, if more seasoning is desired add a second pkt(bet could use in other chili recipes or tex mex recipes too)

4. add 2 cans of Great Northern Beans, juice and all, let all four ingredients cook and simmer a bit, if chili is too thick, add some water or even some more beans, juice and all

5. eat up, delish with bread or corn bread too....

FRENCH TOAST CASSEROLE

2010-09-26T09:34:00.000-07:00

(From Paula Dean)

Ingredients

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

FRENCH TOAST

2010-09-26T09:32:00.000-07:00

(like Tana makes)

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

Directions

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

MAPLE SYRUP

2010-09-26T09:30:00.000-07:00

(from all recipes )

Ingredients

1 cup water
1 cup white sugar
1 cup brown sugar
1 tablespoon maple flavored extract

Directions

Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple extract; simmer 3 minutes longer

CHOCOLATE FUDGE SAUCE

2010-09-26T09:23:00.001-07:00

(like Molli makes)

1/2 cup heavy cream
12 ounces semisweet chocolate chips
2 tablespoons honey
2 tablespoons prepared coffee

Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth

THE PEACH COBBLER

2010-09-01T20:01:00.001-07:00

(the one Tana makes)

1 large can of peaches
1 stick butter
1 cup flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 C milk

Preheat oven to 375. Melt butter in 13x9 pan, set aside ( I just stick
it in the oven while it's preheating while I stir up the rest of the
ingredients). Combine all other ingredients except peaches in a bowl,
mixing well. Pour batter into pan, do not stir. Pour peaches over
mixture. Bake for 50 min. or until top is golden brown. Serve hot with
vanilla icecream.

FROZEN YOGURT-pink berry style

2010-08-09T06:37:00.000-07:00

Yogurt frozen

3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

FRENCH MACAROONS

2010-08-09T06:34:00.000-07:00

Macaron Recipe with Icing

Macaron Batter

- 1 ¼ cups confectioners sugar
- 4 oz (1 cup) almond flour or finely ground almonds
- ¼ cup plus 2 tbsps egg whites at room temperature
- pinch of salt
- ¼ cup granulated sugar

Allow egg whites to thicken by leaving them uncovered at room temperature overnight.

On three pieces of parchment, use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet.

Push almond flour through a tamis or sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry.

In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks – the whites should be firm and shiny.

With a flexible spatula, gently fold in icing sugar mixture into egg whites until completely incorporated. The mixture should be shiny and ‘flow like magma.’ When small peaks dissolve to a flat surface, stop mixing.

Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.

Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.

Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.

Pair macarons of similar size, and pipe about ½ tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavours to blend together. Bring back to room temperature before serving.

Italian Buttercream
(adapted from The American Boulangerie by Pascal Rigo)

- 2 egg whites (60 mL)
- 1/3 cup plus 1 tbsp granulated sugar
- 4 oz (½ cup) unsalted butter at room temperature, cut into slices

In an electric mixer bowl, whisk together the egg whites and sugar. Set the bowl over a pot of simmering water and heat the mixture, whisking often, for 3 to 5 minutes, or until it feels warm and sugar has dissolved.

Transfer the bowl to the electric mixer and whip warm egg mixture on high speed using the whisk attachment until stiff and shiny, 3 to 5 minutes. Add the butter, one slice at a time, and continue to mix until all the butter is thoroughly incorporated. Add any flavourings and refrigerate for 1 hour or until it becomes firm. The buttercream can be kept, covered and refrigerated for up to 1 week.

SWISS MERINGUE BUTTERCREAM FROSTING

2010-08-09T06:30:00.000-07:00

great for French Macaroons or cupcakes

Makes about 9 cups, enough for about 28 cupcakes

2 1/2 cups sugar
10 large egg whites
4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
2 teaspoons pure vanilla extract
Directions

Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water, and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes. Test by rubbing the mixture between your fingers; it should feel completely smooth.
Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 10 minutes.
Add the butter, one piece at a time, and beat until incorporated after each addition. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla, and beat just until combined.
Switch to the paddle attachment, and beat on the lowest speed to eliminate any air pockets, about 5 minutes. If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.

Moroccan Chicken Stew

2010-04-01T18:16:00.000-07:00

From Tana:
We had this for dinner at Enrichment a few weeks ago, it was sooo good. If you like Indian/Middle Eastern food, you'll like this. Very easy to make, cheap, healthy.

I made it as the recipe said, but it tasted a little bland at the end so I basically ended up doubling the spices, maybe even tripling them, plus I added more salt. I simmered it for at least an hour or two - makes the chicken fall off the bones and chickpeas and carrots so tender. I also added two cans of chickpeas, instead of just the one, and Thomas said it could even use another can or two. The feta cheese also really adds to it - you should try it with the feta for sure. The tzatiki sauce is really good too. Beky, you could easily make this vegetarian by using eggplant/tofu/veggies etc.

-------------------------------------------------------------

Moroccan Chicken Stew

2 Tbsp. oil
8 bone-in skinless chicken thighs (about 2 1/2 lbs.)
3 carrots,cut into 1 1/2 chunks
3 onions, thinly sliced
1 (14.5 oz) can whole tomatoes, drained
1 (15.5 oz) can chickpeas, drained and rinsed
1 3/4 c chicken broth
1/2 t ground ginger
1/4 t ground tumeric
1/4 t ground cinnamon
1/8 t chili powder
salt/pepper
2 zucchini (about 1 lb) halved and quartered lengthwise
couscous or rice for serving
Feta cheese for serving

In a heavy pot, heat oil and add onions and spices. Cook onion until it is soft. Add chicken, carrots, tomatoes, chickpeas, stock, 3/4 c water and about 1/2 t salt and 1/4 t pepper. Break up tomatoes with a spoon.

Bring to a simmer over medium heat. Cover, and cook 15 minutes. Add the zucchini, and cook until the chicken is done (about another 15 minutes).

Serve over couscous or rice and top with feta cheese.

NOTE: I often substitute other vegetables like cauliflower, green beans, or Asian eggplant. It is delicious as a vegetarian meal.
If the stew tastes bland add 1/2 t curry powder instead of adding salt.

Tzatziki Sauce

1 small container of plain yogurt (don't use non-fat yogurt--it's too watery)
1 t salt
1 T fresh dill (can substitute dry dill but it won't be as strong a flavor)
1/2 t red wine vinegar or lemon juice
1/4 t pepper
1 cucumber, peeled/seeded and chopped (or us an English cucumber and don't peel/seed)
2-3 garlic cloves
2 T olive oil

Place cucumber in a colander lined with paper towels to draw-out excess moisture. Let sit 10 minutes.

In a medium bowl, whisk vinegar, oil, salt, pepper, dill, and garlic. Stir in yogurt and cucumber.

Serve as a dip for flat bread or veggies. Or as a sauce over grilled meat and veggies.

Jellied Cranberry Sauce with Fuji Apple

2009-12-02T05:55:00.000-08:00

Ingredients
One 12-ounce bag fresh cranberries
1 large Fuji apple, peeled and cut into 1/2-inch dice
1 cup sugar
3/4 cup water

Optional:
Orange Zest
1 Pear, diced

Directions
Line an 8-by-4-inch loaf pan with plastic wrap and spray the plastic wrap with nonstick cooking spray.

In a medium saucepan, combine the cranberries with the apple, sugar and water. Bring to a boil and cook over moderately high heat, stirring frequently until the cranberries are completely broken down and the sauce is very thick, about 15 minutes. Scrape the cranberry sauce into the prepared pan and refrigerate until chilled, about 3 hours. Invert the jelly onto a serving plate and remove the plastic wrap. Garnish with fresh cranberries and rosemary sprigs. Slice with a serrated knife before serving.

Make Ahead
The cranberry sauce can be covered in plastic wrap and refrigerated for up to 2 weeks. Serve chilled.

Food and Wine Mag, 12/09. Melissa Rubel Jacobson

ZUCCHINI BANANA OATY BREAD

2009-07-07T14:45:00.000-07:00

This is what happens when we have too many zucchini from the garden, rotting 'naners, and quick oats that no one wants to eat. Delish actually, and kind of healthy.

1 hour | 15 min prep
SERVES 24 , 2 loaves
3 eggs
1 cup apple sauce
1 1/2 cups sugar
1 cup flour
1 cup quick oats
1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons vanilla extract
1 cup chopped pecans (opt)
1 cup raw zucchini, shredded
1 cup mashed ripe banana

1. Shred zucchini and set aside.
2. Mash bananas and set aside.
3. In large mixing bowl, beat eggs, sugar and apple sauce together.
4. Add flour, oats, baking powder, baking soda, cinnamon, salt, vanilla and nuts.
5. Mix together.
6. Add zucchini and bananas and continue to mix until blended.
7. Pour into 2 greased and floured loaf pans. Bake in 350 degree oven for 45-55 minutes or till tests done in center with toothpick.
8. Remove to wire rack and cool for 10 minutes before removing to completely cool on wire rack.

BLUEBERRY CUSTARD PIE

2009-07-07T14:38:00.000-07:00

this is from recipiezaar.com
I made it and it was delicious. It has Evaporated milk- just like the chocolate chess pie. MMmmhmmm

1 hour | 10 min prep
SERVES 6 -8

2 cups blueberries
1 9 inch pie shell
1 tablespoon flour
1 cup sugar
1 cup evaporated milk
3 large eggs, lightly beaten
1 teaspoon vanilla

1. Preheat oven to 425 degrees.
2. Place blueberries in pie crust; set aside.
3. In a medium bowl, mix flour and sugar; gradually add evaporated milk, stirring until smooth.
4.Whisk in eggs and vanilla until blended; pour mixture over blueberries.
5. If desired, sprinkle with a dash each of cinnamon and nutmeg.
6. Bake 15 minutes; reduce heat to 350 degrees.
7. Bake 35 minutes longer.
8. Cool completely before slicing.

I used this recipe for the pie crust- it taste good, maybe a little too salty, but its more of a crumbly crust, rather than a flakey crust, but worked fine for an informal serving.

My No Roll Pie Crust
25 min | 15 min prep
SERVES 6 -8 , 1 pie
1 1/2 cups flour
1 teaspoon salt
2 teaspoons sugar
1/2 cup oil
2 tablespoons milk
1. Mix dry ingredients together with a fork in a pie pan.
2. Make a well in the center and add the oil and milk.
3. Mix with a fork til it makes a ball.
Flatten and press into the pan in pie crust shape and
flute the edge.
4.
5. Bake at 375 for 10-12 minutes until golden.
One crust pie, excellent for cream pies and crumb
topped baked pies.

Mexican Chili

2009-05-11T11:22:00.000-07:00

Here's a little chili recipie I made up when I was looking for a healthly, yummy one pot meal that would be good the next day.
Serves: 4

Ingredients
3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (15-ounce) can black beans, drained
1 14 oz can tomato sauce
½ cup salsa
1 yellow squash, small to medium diced
2 zucchini, small to medium diced
Cherry tomatoes (about 10)
Salt

Optional Toppings:
Tortilla chips
Cheese
Sour Cream
Avocado

Directions
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add zucchini and squash and cook until softened, about 5 min. Add tomato sauce, salsa, and black beans and stir. Add black beans and cook for 5-15 min, to thicken a bit. Add chopped tomatoes. Season as needed with salt.

Moroccan Stewed Chicken

2009-05-05T08:36:00.000-07:00

One of my favorite yummiest fastest meals!!!

Prep Time: 5 mins · Cook Time: 26 mins · Serves: 4

Ingredients:
1 lb boneless, skinless chicken thighs

1 large zucchinis, cut into cubes

1 can (16 oz) garbanzo beans

1 can (14.5 oz) diced tomatoes with jalepano's

chopped fresh cilantro for garnish

1/2 tbsp olive oil

Salt and pepper to taste

1 cup chicken stock or water

1/2 tsp cayenne pepper

1 tsp ground cumin

1/2 tsp ground cinnamon
____
cous cous:
box of instant cous cous
raisins - purple or gold
slivered almonds or pine nuts

Directions

Heat the oil in a large saute pan or a wide pot over medium high heat. Season the chicken thighs with salt and pepper, place them in the pan, and cook them for 2 to 3 minutes on each side, until they brown thoroughly. Add the zucchini and continue cooking, stirring occasionally.
When the zucchini pieces have browned lightly, add the garbanzo beans, tomatoes, chicken stock, cayenne, cumin, and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through. Season to taste with more salt and pepper and garnish with chopped cilantro.

Serving Suggestions

Eat with: 1/2 cup cooked couscous (prepared per package instructions) tossed with 2 Tbsp golden raisins, 2 Tbsp toasted pine nuts, and 1/4 cup chopped cilantro

Chicken Meatloaf

2009-03-09T08:08:00.000-07:00

I adapted Ina Garten's recipe for turkey meatloaf so it's healthier. You can't tell though--it's a really yummy dish!

1 onion or shallot, chopped
2 Tbs. olive oil
1 tsp fresh thyme leaves (1/2 tst dried)
1 zucchini, grated
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tsp tomato paste
1 Tbs. Worcestershire sauce (1/16th of a cup)
Scant 1/4 cup chicken stock
1 lb ground chicken
1/3 cup oatmeal or breadcrumbs
1 egg
2-3 Tbs chopped parsley
Ketchup (for the top)

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onion or shallot, olive oil
until translucent, but not browned. (About 10 -15 min.) Add the salt, pepper, thyme, and grated zucchini and cook until the zucchini is cooked through and soft (about 10 min). Add the Worcestershire sauce, chicken stock, and tomato paste. Stir to combine. Remove from heat and set aside to cool.

Line a baking sheet with aluminum foil.

In a large bowl combine the oatmeal, egg, parsley, onion mixture, and ground chicken and stir with a fork until just combined. Place the mixture on the baking sheet and form into a loaf shape. (I do mine like a flat rectangle, about 2 inches high.) Spread ketchup evenly on top. Bake for 30 minutes or until the internal temperature is 160 degrees F and the meatloaf is cooked through. Serve hot or cold in a sandwich.

TARTE TATIN

2009-03-05T13:31:00.000-08:00

- haven't made it yet, but watched it on Martha, and it looked easy and good. I'm going to try it with this falls apples from the orchard.

Makes one 7 1/2-inch tart

* FOR THE DOUGH
* 2/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 3 1/2 tablespoons unsalted butter, chilled
* 1 large egg yolk
* 1 tablespoon milk
* 1 tablespoon plus 1 teaspoon sugar
* FOR THE APPLES
* 10 Golden Delicious apples, peeled, cored, and cut into quarters
* 1/3 cup unsalted butter, melted
* 2 tablespoons sugar
* FOR THE CARAMEL
* 1/2 cup sugar
* 1 3/4 tablespoons unsalted butter
* FOR SERVING
* 8 ounces creme fraiche

Directions

1. Make the dough: In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, salt, and baking powder until well combined. Add butter; mix until well combined. Add yolk, milk, and sugar; mix until fully incorporated. Transfer to refrigerator and let chill for an hour.

2. Preheat oven to 375 degrees. Turn dough out onto a nonstick baking mat and roll out to a 1/8-inch thickness. Invert a 7 1/2-inch round silicone mold onto dough; using a small sharp knife, trace around the mold. Remove scraps and discard. Transfer baking mat to a baking sheet and place in oven. Bake until golden, about 15 minutes. Set aside to cool.

3. Make the apples: Increase oven temperature to 425 degrees. Place apples on a parchment-lined baking sheet and brush with melted butter. Sprinkle with sugar and transfer to oven. Bake until slightly softened, about 20 minutes.

4. Make the caramel: Place sugar in a small saucepan over low heat. Melt, without stirring, until browned, 2 to 3 minutes. Whisk in butter until smooth.

5. Reduce oven temperature to 300 degrees. Place a 7 3/4-inch round silicone mold on a baking sheet and pour in caramel. Arrange apples vertically around the perimeter of the mold, working towards the center. Transfer to oven and bake until browned and very soft, about 1 1/2 hours. Remove from oven and let cool for 1 hour.

6. Place circular piece of dough over mold and invert; serve with creme fraiche.

FLOURLESS CHOCOLATE CAKE

2009-03-02T08:10:00.000-08:00

My friend in NY made this- so easy and quick and delish!
its from food network.

Ingredients

* 12 ounces semisweet or bittersweet chocolate, chopped
* 12 tablespoons (1 1/2 sticks) unsalted butter
* 1/4 teaspoon fine salt
* 6 large eggs, room temperature
* 1 1/2 cups granulated sugar
* Confectioners' sugar and/or cocoa powder, for dusting

Directions

Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream

Preheat oven to 325 degrees F. Butter and flour a 9 by 2-inch spring form pan.

Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.

Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.

Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.

When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.

Really Vanilly Whipped cream:

* 1 cup (1/2 pint) heavy or whipping cream
* 2 teaspoons pure vanilla paste or extract
* 2 teaspoons confectioners' sugar

Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.

Yield: 2 1/2 cups, about 10 servings

Chocolate Chip Cookies- Tana's fav.

2009-01-25T14:43:00.000-08:00

* 1 1/4 c. sugar
* 1 1/2 c. firmly packed brown sugar
* 2 1/2 sticks butter, softened
* 3 t. vanilla extract
* 2 eggs
* 4 1/4 c. bread flour, you can use all purpose but bread flour makes them chewier
* 2 t. baking soda
* 1 t. salt
* 1 to 2 (12 ounce) bags semisweet/milk chocolate chips/chunks

Cream together butter, sugars, and vanilla. Add eggs, beat till smooth. In separate bowl, stir together flour, baking soda, and salt. Add to sugar mixture until just blended. Add chocolate chips. Bake at 375 for 9-10 minutes. Take out when still gooey in the middle - do not over bake. Makes 4 dozen.

BBQ Chicken Pita Pizza

2009-01-13T08:15:00.000-08:00

*Very easy and yummy!!!
Servings: 1
Prep time: 15 min.

Ingredients:
1 whole wheat pita
2 T bbq sauce
1 portion cooked chicken (about 4 oz) cubed
1 slice red onion, diced
2 tsp. fresh rosemary, chopped (or 1/4 tsp dried rosemary)
1/4 cup reduced-fat mozzarella cheese, shredded

Directions:
1. Preheat oven to 425 degrees
2. place pita on baking sheet and spoon bbq sauce evenly over the pita. top with chicken, onions, rosemary and cheese.
3. bake for 10 to12 minutes or until cheese is melted

Sloppy Joes

2009-01-13T06:26:00.000-08:00

*very easy and yummy!
Servings: 4
Prep time: 25 min.

Ingredients:
4 portions lean ground turkey (about 1 lb) (tofu instead?)
1/4 t. ground black pepper
1/2 red onion, chopped
1 can (8 oz) of no salt added tomato sauce
1/2 cup ketchup
1/4 cup barbecue sauce
1 t. chili powder
Dash of hot pepper sauce
4 wheat buns or rolls *(sometimes i toast the buns with a slice of mozz. cheese)
4 lettuce leaves

Directions:
1. in a large skillet, combine ground turkey, pepper, and onion. cook over medium heat, stirring occasionally, until turkey is no longer pink.
2. stir in tomato sauce, ketchup, barbecue sauce, chili powder, and hot pepper sauce. Simmer for about 10 minutes over low heat, stirring occasionally until until mixture has thickened.
3. place a wheat bun on each plate, with lettuce, top with meat!

Deluxe Turkey Dinner

2009-01-13T06:20:00.001-08:00

Servings: 4
Prep time: 55 min.

Ingredients:
1 cup herb-seasoned stuffing mix
1 cup fat-free reduced sodium chicken broth
2 stalks celery, chopped
1/2 onion, chopped
4 portions SLICED turkey breast (about 1 lb)
freshly ground black pepper
1 zucchini, sliced
1 yellow squash, sliced
1 cup whole-berry cranberry sauce

Directions:
Preheat oven to 350 degrees
1. prepare stuffing according to directions, sub fat free chicken broth in place of butter. add celery and onion to stuffing, mix.
2. lightly coat 8x8 baking dish with cooking spray. layer turkey breast slices evenly into the bottom of the baking dish and season with ground pepper.
4. evenly layer sliced squash on turkey and top with a layer of cranberry sauce. spoon prepared stuffing on top.
5. cover with foil and bake until turkey is cooked through - bout 40 min.
6/ turn oven to broil setting. remove foil and place under broiler for 5 min. to brown.

Sesame Beef Stir-Fry

2009-01-13T06:10:00.000-08:00

This is sooooooo good! it's similar to the korean Bi Bim Bap, which i LOVE.
Servings:2
Prep time: 45 minutes

Ingredients:
2 portions brown rice (about 1/2 cup uncooked)
2 portions lean ground beef (about 1/2 pound) - (you could probably use firm Tofu)
1 T toasted sesame oil
2 cloves garlic, minced (i use about 5 cloves!)
3 green onions, sliced
1 cup broccoli slae
1 cup napa cabbage, shredded
1 T light soy sauce
crushed red pepper flakes, to taste

Directions:
1. Prepare brown rice according to package directions
2. While rice is cooking, brown ground beef in medium pan over medium heat until no longer pink. remove from skillet and drain.
3. Heat sesame oil in skillet over med-high heat. add garlic and green onion, stir fry for 2 min. add broccoli slaw and cabbage, stir fry for 2 min. add rice and soy sauce, fry 2 min.
4. return cooked ground beef to skillet with the rice and veggies. season with red pepper flakes, stir til combined, about 2 min.

CHARD STUFFED WITH RISOTTO

2008-08-06T07:32:00.000-07:00

Published: August 6, 2008

Time: About an hour
6 cups vegetable broth, more if needed
1 cup arborio rice
Large pinch of saffron
2 lemons, zested
2 tablespoons butter
1/2 cup grated Parmesan cheese, more for garnish
Salt and freshly ground black pepper
6 big chard leaves
1/2 pound mozzarella cheese
Extra virgin olive oil for drizzling.

1. Cook rice in vegetable broth, starting with one cup; add broth in stages, using about 3 cups total, until rice is barely tender. Reserve unused broth. Dissolve saffron in juice of one lemon. Add to rice, along with butter, Parmesan, zest of one lemon, salt and pepper to taste. Allow rice to cool a bit. Recipe can be made up to an hour in advance at this point, but do not refrigerate rice.

2. Poach chard leaves in about 2 cups remaining broth for about 30 seconds. Take out, drain on a dishcloth, and cut out the hardest part of central stem. Reserve cooking broth.

3. Preheat oven to 400 degrees. With wet hands, form 6 balls of rice 2 to 3 inches across. Dig a hole in ball and insert a piece of mozzarella. Wrap each ball in a chard leaf.

4. Put balls in a close-fitting oven pan, with enough reserved broth to come about a half-inch up sides of balls; bake 15 minutes. Serve balls topped with a little more broth, more lemon zest, Parmesan and olive oil.

Yield: 6 servings.

BRUSCHETTA CONVERSION

2008-07-27T16:36:00.000-07:00

I found this on FoodNet.
Turns out its kinda like making Bruschetta into a main course of bite sized pieces. I would change one thing: instead of baking all the tomatoes- bake some, and then add some fresh ones after finished baking.

Dressing:
1 loaf sour dough bread (8 cups) cut into 1/4-inch cubes
3 tablespoons olive oil
2 cups diced canned tomatoes, drained
3 cloves garlic, minced
1/4 cup chopped parsley
2 tablespoons chopped fresh rosemary
Salt
Pinch red pepper flakes

Preheat oven to 375 degrees F. Spread the bread cubes on a baking sheet and bake in the oven until golden brown, about 8 to 10 minutes. Grease a 2 quart high-sided baking dish with olive oil. Combine the tomatoes, garlic, parsley, and rosemary in a large bowl and season with salt and red pepper flakes. Add the toasted bread cubes and the olive oil and stir to combine. Place the mixture into the baking dish, cover with foil and bake for 20 minutes. Remove the foil and continue baking until the dressing is crisp and golden brown, about 10 minutes longer.

Roasted Garlic Cornish Hens:
1 bunch rosemary
2 Cornish hens
1 head roasted garlic, cloves removed and mashed to a paste
2 tablespoons olive oil
Salt and freshly ground pepper

Preheat oven to 450 degrees F. Divide the rosemary in half and place in the cavity of the hens and tie the legs together with butcher's twine. In a small bowl, mix together the garlic paste and the olive oil. Rub the mixture over the hens and season with salt and pepper, to taste. Place the hens in a saute pan, with a heat-resistant handle, and sear on all sides. Put in the oven and roast until just cooked through, about 35 to 40 minutes. Let rest for 10 minutes. Pour off the fat from the roasting pan and add any accumulated juices from the hen.

Sauteed broccolini:
3 tablespoons olive oil
2 cloves garlic, finely sliced
1 1/2 pounds broccollini, trimmed, blanched, shocked in cold water and drained
Salt and freshly ground pepper

Heat oil in large saute pan over medium heat. Add the garlic and cook for 1 minute. Add broccolini and saute for 2 minutes. Season with salt and pepper, to taste.

Poppy's Chocolate Chip Cookies (from Tana)

2008-07-09T20:41:00.000-07:00

Poppy’s Tana Chocolate Chip Cookies

Ingredients
2 cups sifted flour
½ tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup white sugar
3/4 cup soft butter (don’t over heat, just melt)
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 cups chocolate chips (can use less; also can add nuts and fewer or same amount of chips)

Preheat oven to 350

Sift together flour, baking soda and salt. Mix well and set aside.

In mixing bowl, mix brown and white sugars, add melted butter and cream well together; beat in 1 egg and 1 yolk and vanilla until just turns light and creamy; stir in choc chips (and nuts if any)

I use a mini ice cream scooper to get nice 2 ½ inch diameter cookies, the nice uniform size helps to insure all cookies on the sheet get cooked at about the same pace.

Bake for about 9 to 15 mins, depends on oven, don’t let them get too brown or golden, I like to take them out when the edges just start to turn golden but they still look just a little bit moist on the tops; you can always cook a little longer if not done enough; to me, if they come out of the oven a little crispy, they’re over cooked, I usually pull them when the almost look a little bit not fully cooked; after done and out of the oven, I tap the whole cookie sheet on top of the stove to get the cookie dough to sink in a little around the chips, makes nice cracks in the dough with scrumptious chips/nuts rising gloriously in the dough.

This recipe makes two oven rack size cookie sheets quantity of cookies.

Best eaten while warm or within 24 hours!!!!
Grandkids love them with milk almost as much as Poppy!!

Jacques Torres Chocolate Chip Cookies

2008-07-09T20:38:00.000-07:00

I’ll have to try this sometime, but I’ll probably just use bitter sweet Choc Chips and maybe some semi-sweet ones mixed in like 50/50, I’m not going to get his special disks chocolate, I figure could roll the chips if you want the layered technique. But, I like the idea of chocolate chips rather than layers….

July 9, 2008
Recipe
Chocolate Chip Cookies
Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

VEGGIE LASAGNE, NOODLES INCLUDED

2008-05-20T10:28:00.000-07:00

(I haven't tried this yet...but last time I made lasagna without a recipe it was sooooo gross, so I'll try using this one.)
This recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two; bake one now, and freeze the other for later.

Prep: 25 minutes
Total: 1 hour 20 minutes

Ingredients

Serves 8
4 cups (32 ounces) whole-milk ricotta cheese
2 large eggs
Salt and fresh ground pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
6 cups store-bought or homemade tomato sauce
12 no-boil lasagna noodles (8 ounces)
1 pound fontina cheese (4 cups), shredded
Directions

Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.

Pasta Free Veggie Lasagna

2008-03-21T07:18:00.000-07:00

2 tablespoons olive oil
1 chopped yellow onion
2 garlic cloves, minced
1 pound (or 1 ½ pounds) firm tofu, tempe or vegetarian Italian style sausage (torn or broken into bite-sized pieces)
1 zucchini or yellow squash, grated (optional)
2 carrots, grated (optional)
1/2 cup to a cup of fresh or frozen chopped spinach (drained if you have time) (optional)
1 (28-ounce) can crushed tomatoes in tomato puree
1 (6-ounce) can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
Kosher salt
Freshly ground black pepper
15 ounces ricotta cheese
1 cup grated low fat Italian style cheese
1 extra-large egg, lightly beaten

Lasagna noodles or 1 large eggplant (purple), peeled and sliced into circles, about 1/8 inch thick or 3-4 zucchini sliced into thin, long strips.

I adapted this recipe from Ina Garten’s turkey lasagna, when I wanted a good comfort food dish that was good for you that I could eat all week.

Preheat the oven to 400 degrees F.

If you're going to do not use lasagna noodles (or only use 1/2 of the noodles):

Line a baking sheet with aluminum foil. Spray the baking sheet with pam and layer the eggplant or zucchini. (it’s ok if they overlap). Spray the tops with pam and bake for 10 min or until golden brown on some edges.

If you're going to use some lasagna noodles:

Fill a bowl or pan with hot tap water. Soak the lasagna noodles for about 20 minutes to soften. (Usually I do a layer of noodles on the bottom of the lasagna, a layer of veggie "noodles" and then top with a layer of lasagna noodles. I'll need about 6-8 lasagna noodles to do this in a rectangular casserole pan.)

Main Recipe:
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the tofu, tempe, or sausage and cook over medium-low heat, breaking it up with a fork, until slightly browned or heated through. If using, add the zucchini, yellow squash, carrots and spinach and cook for a few minutes. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1/2 -3/4 teaspoons salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

In a medium bowl, combine the ricotta, 1 cup of grated cheese (I leave this out sometimes), the egg, the remaining 2 tablespoons of parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the eggplant, a small handful of grated cheese, half the ricotta, and one third of the sauce. Add the rest of the eggplant, a handful of grated cheese, ricotta, and finally, sauce. Sprinkle with 1/4 cup of the grated cheese. Bake for 30 minutes, until the sauce is bubbling.

Swaps: For meat eaters you can make this with ground chicken, turkey, or italian style sausage, taken out of the casing. After you cook the onions, add the meat to the pan and cook until done, about 8-10 min. Then add the tomatoes, etc. (If I'm using ground chicken or turkey, I add about a tablespoon of McCormick grill seasoning, or just salt, pepper and whatever spices sound good at the time.) You don’t have to use a whole can of tomato paste, I’ve been short and only added a few teaspoons and it’s fine.

Sometimes I leave the grated cheese out of the layers and only use it to top the lasagna, if I’m cutting back.

Wheat Berries with Vegetables

2008-03-21T06:53:00.000-07:00

This is a great recipe to make and have a great veggie side dish, or omelet filling to use all week. I like to make the wheat berries separately and add them to the veggies when I eat them, so if I ate more carbs during the day I can cut back here. I also leave out the onions and garlic and I really like it--nice and light and really colorful and pretty dish.

Serves 8 to 10 as a side dish.
1 cup wheat berries
1 quart water
1 small head broccoli (about 15 ounces), trimmed and cut into florets (I use frozen)
2 teaspoons olive oil
1 medium yellow onion, peeled and diced (optional)
2 cloves garlic, peeled and minced (optional)
One 28-ounce can tomatoes, chopped and drained
1/4 cup chopped fresh oregano or a teaspoon of dried
1 large yellow zucchini, quartered lengthwise and cut into 1/4-inch slices
1/2 small eggplant, cut into 1/2-inch pieces OR 1 acorn squash
1/2 coarse salt
1/4 teaspoon freshly ground pepper

Directions
Preheat the oven to 400.
If using, slice the acron squash into wedges and spray lightly with pam. Place in a baking sheet, cover with foil and roast for 15-20 min until soft.

Place wheat berries in a small stockpot over high heat. Add the water. Cover; bring to a boil. Reduce heat to low. Simmer until tender, at least 40 minutes. Drain; set aside.

Steam the broccoli, once bright green and tender sprinkle with cold water and drain.

Heat the olive oil in a large skillet over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until translucent, about 10 minutes. Raise heat to medium, and add the tomatoes, oregano, zucchini, eggplant, salt, and pepper; cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the broccoli, acorn squash (if using) and wheat berries, and continue to cook until broccoli and wheat berries are heated through, about 3 minutes more. Serve.

Peanut Butter Whoopie Pies

2008-03-10T20:53:00.000-07:00

These are so, so soooooo good. The cake is one of the only homemade kinds that's really tasted better, and the peanut butter filling is really nice and light, but still peanut-buttery. This is a great dessert for when you need to take something to an event and don't want to deal with something messy. Simple and pretty fast as well.

For the Cookies:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder, not Dutch-process
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
1 tablespoon unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
1 teaspoon pure vanilla extract
For the Filling:
2/3 cup natural, creamy peanut butter
1/2 cup (1 stick) unsalted butter, softened
3/4 cup confectioners' sugar
Coarse salt, optional

Make cookies: Preheat the oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.

Put butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.

Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.

Make filling: Put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.

Assemble cookies: Spread 1 scant tablespoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.

http://www.marthastewart.com/recipe/peanut-butter-whoopie-pies?autonomy_kw=peanut%20butter%20whoppie%20pie&rsc=header_2

CHOCOLATE MINT SANDWICHES

2008-02-25T07:35:00.000-08:00

makes 3 dozen cookies

FOR THE COOKIES
1 cup unsweetened Dutch-process cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
large egg, room temperature
Confectioners sugar. for work. surface

FOR THE GANACHE

1/4 cup heavy cream
6 ounces semisweet chocolate, very finely chopped
3/4 teaspoon peppermint extract

FOR THE GLAZE'
6 ounces semisweet chocolate, very finely chopped

1. Make cookies, Whisk together cocoa powder and flour in a
medium bowl; set aside. Put butter and granulated sugar in
the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium-high speed until pale and fluffy. about 3 minutes.
Mix in egg until well blended. Reduce speed to low. Add
flour mixture: mix until just combined. Divide dough in half.
and shape each half into a disk: wrap in plastic. Refrigerate
until firm. about 1 hour (or overnight.).

2. Preheat oven to 350°. 'Transfer dough to a work surface
lightly dusted with confectioners' sugar. Roll out dough to 1/8
inch thick. Cut out cookies using a 2-inch round cookie
cutter, space 1/2 inch apart on baking sheets lined with parchment
paper. Repeat with remaining scraps of dough. Bake
cookies, rotating sheets halfway through until firm. 10 to 12
minutes. Let cool completely on sheets on wire racks.

3. Meanwhile, make ganache: Bring cream to a boil in a small
saucepan over medium-high heat. Add chocolate, Cook. stirring
constantly, until chocolate is smooth. Stir in peppermint
extract. Let cool slightly. 10 to 15 minutes.

4. Spoon 1 teaspoon ganache onto the bottom of 1 cookie:
sandwich with another cookie. Repeat with remaining cookies
and ganache. Refrigerate until firm. about 10 minutes.

5. Make glaze: Melt chocolate in a heat-proof bowl set over a
pan of simmering water. stirring constantly. Let cool
slightly. Dip I flat side of each sandwich into melted chocolate
to coat: gently shake off excess. Place sandwiches. chocolate
side up. on wire racks set over baking sheets. Refrigerate
until set. about 15 minutes. Sandwiches can be refrigerated
in a single layer in airtight containers up to 2 days.

CREAM CHEESE SWIRL BROWNIES

2008-02-25T07:22:00.000-08:00

I've eaten these, they're pretty good, you don't really notice that its cream cheese, it just has a hint of tartness.

makes 9 large or 16 small squares

11 tablespoons unsalted butter, softened. plus more for pan
1 2/3 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light-brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
6 ounces cream cheese, room temperature
1/4 cup granulated sugar

1. Preheat oven to 325°. Line a buttered 8-inch square baking
pan with foil or parchment paper, allowing a 2- inch
overhang. Butter lining (excluding overhang); set pan aside.

2. Whisk together 1 2/3, cups flour, the baking powder, and
salt in a medium bowl: set aside.

3. Put 9 tablespoons butter and the brown sugar in the bowl
of an electric mixer fitted with the paddle attachment; mix on
medium speed until pale and fluffy. about 3 minutes. Add 2
eggs and 1 teaspoon vanilla: mix until combined. Reduce speed
to low. Add flour mixture; mix. scraping down sides of bowl.
until well combined. Transfer to a large bowl: set aside.

4· Put cream cheese. granulated sugar. remaining 2 tablespoons
butter. 2 tablespoons flour, 1 egg. and 1/2 teaspoon
vanilla into the clean bowl of an electric mixer fitted with the
clean paddle attachment; mix on medium speed until smooth.

5. Pour half of the batter into prepared pan. an.d spread
evenly with an offset spatula. Spoon two-thirds of cream
cheese mixture on top. and spread evenly. Drop dollops of
remaining batter on top (spacing about I inch apart). and
spread. Top with dollops of remaining cream cheese mixture.
about I inch apart.

6. Gently swirl cream cheese mixture into baller with a butter
knife. running the knife lengthwise and crosswise through
layers. Bake until golden brown and a cake tester inserted into
center comes out with a few crumbs but is not wet, 45 to 47
minutes. Let cool slightly in pan. about 15 minutes. Lift out Let
cool completely on a wire rack before cutting into squares.
Blondies can be stored between layers of parchment in an
airtight container at room temperature up to 2 days.

Beef and Bulgur-Stuffed Zucchini

2008-02-22T08:20:00.000-08:00

6 medium zucchini (about 1/2 pound each)
1 tablespoon olive oil
1 small chopped onion (about 1 cup)
1 tablespoon chopped garlic
1/2 pound lean ground beef (at least 90 percent lean, or use ground chicken)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1 (14.5 ounce) can no-salt-added diced tomatoes, strained and juice reserved (about 3/4 to 1 cup juice)
1 cup cooked bulgur (1/3 cup uncooked, see directions below)
3 tablespoons dried currants
3 tablespoons pine nuts, toasted in a dry skillet over a medium-high flame for 2 minutes (pine nuts are optional)
1/4 cup chopped parsley leaves 1/2 cup low-sodium tomato sauce 1/2 teaspoon salt

Preheat oven to 375 degrees F.

Cut each zucchini to fit the pan and cut in half lengthwise. Using a melon baller, carefully scoop out zucchini flesh, leaving about 1/4 inch flesh intact on all sides and leaving zucchini closed at the bottom of each half. Reserve zucchini flesh for another use, or discard. Reserve zucchini halves.

Heat oil in a heavy skillet over medium-high heat. Add onions and cook, stirring, until they are soft and translucent, about 3 minutes. Add garlic and cook for 2 minutes more. Add ground beef, cumin, coriander and red pepper flakes and cook until meat is just done and no longer pink, 4 to 5 minutes. Add bulgur, and diced tomatoes and currants and cook an additional 2 to 3 minutes. Remove from heat and stir in pine nuts and parsley. Let mixture cool slightly, about 5 minutes. Using a small spoon or clean hands, gently stuff zucchini halves with beef-mixture.

Place zucchini halves in a 9 by 13-inch glass baking dish. Combine reserved tomato juice, tomato sauce and salt and pour over zucchini. Cover tightly with foil and place in oven. Bake for 20 minutes. Remove from oven, uncover and rotate zucchini. Re-cover, return dish to oven and bake an additional 20 to 25 minutes, until zucchini is cooked through but still slightly firm. Place 2 zucchini halves on a plate and serve with tomato sauce.

Too make bugar wheat:
Put 1 cup bulgar wheat in a bowl and cover with 1 1/2 cups boiling water. Cover bowl with saran wrap and let sit for an hour.
OR
Boil one cup of water with 1/2 cup of bulgar wheat for 20-30 min.

Per Serving: 1 serving is 2 zucchini halves and 3 tablespoons tomato sauce
Calories 200; Total Fat 7 g; (Sat Fat 1 g, Mono Fat 3 g, Poly Fat 2 g) ; Protein 13 g; Carb 23 g; Fiber 5.5 g; Cholesterol 20 mg; Sodium 270 mg

Healthy and Delicious Mini-Chicken Meatballs

2008-02-22T07:48:00.000-08:00

1 small onion, grated
3 garlic cloves, minced
1 large egg
1/4 cup crushed bran flakes cereal (or similar) or almond meal
3 tablespoons ketchup
1/4 cup chopped fresh Italian parsley leaves (only use fresh)
3-4 tablespoons grated Parmesan Romano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground chicken
3 tablespoons olive oil 26 ounces Simple Tomato Sauce, recipe follows, or store-bought marinara sauce

These are really, really good. I adapted Giada De Laurentiis' recipe to make it healthy. (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24916,00.html)

You can make half a batch of stuffed zucchini and half this recipe and next night, and use all the same ingredients.

If you're going to make the sauce from scratch start on it now. If doing, add the left over zucchini from the stuffed zucchini.

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and coat with Pam.

Add the onion, garlic, egg, flake cereal, ketchup, parsley, 3 tablespoons (or less) of Parmesan, salt and pepper to a large bowl and blend. Use a fork to mix in the chicken. Shape the chicken mixture into 1 inch-diameter meatballs. Place on baking sheet. Sprinkle 1T shaved parmesan on the tops of the meatballs. Bake the meatballs for 10-12 min.

For extra flavor, transfer the meatballs a large sauce pan on the stove and add the marinara sauce, about 3 cups. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper. Serve with steamed broccoli.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. (Sometimes I skip this and go with chunky sauce.)

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups Prep Time: 15 minutes Cook Time: 1 hour and 20 minutes Ease of Preparation: Easy

Cranberry Dressing

2008-02-22T07:41:00.000-08:00

1 cup water
1 cup white sugar
1 12oz package fresh cranberries
1 orange
1 apple
1 pear
1 cup chopped dried fruit mix
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

This is our traditional thanksgiving cranberry dressing.

Peel, core and dice the apple, pear and orange. (You could also puree the orange.) In a large sauce pan boil water and sugar until the sugar dissolves. Reduce the heat to simmer and stir in all remainin ingredients. Cover and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat and cool to room temperature.

Can add 3/4 cranberries in begining and then add remaining part 15 min into cooking for some firm texture.

LEMON TASSIES

2008-02-10T21:26:00.000-08:00

Easy to make and charming in appearance, lemon tassies are an ideal dinner-party dessert. The name of these tart treats is derived from the Scottish word for "a small cup."

Lemon Tassies
Makes 24

For the crusts:
5 tablespoons cold unsalted butter, cut into chunks, plus more for pans
1 cup all-purpose flour
3 tablespoons sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
Pinch of salt

For the filling:
8 ounces cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoon finely grated lemon zest
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
Candied Lemon Peel (recipe follows)
1. Make the crusts: Preheat the oven to 350Â° with rack in upper third. Lightly butter one twenty-four-cup mini-muffin pan; set aside.

2. In a food processor fitted with steel blade, combine the flour and butter. Pulse until mixture is the consistency of fine crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until evenly incorporated and smooth; do not overprocess.

3. Divide the dough into quarters. Divide each quarter into six equal pieces. Shape into balls. Place each ball in a muffin cup; press down in the centers so that the dough fits the cups snugly. Set muffin pan on a baking sheet.

4. Bake until lightly browned all over and slightly darker at the edges, 15 to 20 minutes. Transfer baking sheet with muffin pan to a wire rack to cool.

5. Make the filling: In an electric mixer fitted with the paddle attachment, beat cream cheese, sugar, egg, lemon zest and juice, and vanilla until completely smooth. Using a 1/4-ounce ice-cream scoop, fill the cooled crusts.

6. Bake until filling is set and just beginning to color at the edges, 10 to 12 minutes. Transfer muffin pan to a wire rack. Garnish with candied lemon peel. Let cool completely before serving. The tassies may be stored in an airtight container, refrigerated, for up to 3 days.

Candied Lemon Zest

2 lemons, well scrubbed
1 cup sugar, plus more for rolling
1/2 cup cool water

1. Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove white pith using a paring knife, and finely julienne using a very sharp knife. Place julienned zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain.

2. Bring sugar and the cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium-low, and cook for 10 minutes. Remove from heat, cover, and let stand overnight. Remove zest, and drain on wire rack. Roll in sugar. Dry on wire rack. Store zest in an airtight container for up to 2 weeks.

PUMPKIN COOKIES WITH BROWN BUTTER ICING

2008-02-10T21:00:00.000-08:00

Makes about 6 dozen

* FOR THE COOKIES
* 2 3/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 1/4 teaspoons coarse salt
* 1 1/2 teaspoons ground cinnamon
* 1 1/4 teaspoons ground ginger
* 3/4 teaspoon ground nutmeg
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 2 1/4 cups packed light-brown sugar
* 2 large eggs
* 1 1/2 cups canned solid-pack pumpkin (14 ounces)
* 3/4 cup evaporated milk
* 1 teaspoon pure vanilla extract
* FOR THE ICING
* 4 cups confectioners' sugar, sifted
* 10 tablespoons (1 1/4 sticks) unsalted butter
* 1/4 cup plus 1 tablespoon evaporated milk,
* 2 teaspoons pure vanilla extract

Directions

1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
4. Make icing: Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

CITRUS CORNMEAL SHORTBREAD

2008-02-10T20:58:00.001-08:00

I tried these cookies. DELICIOUS. Cool on the palate, and not too sweet. I added just about 1/4 teaspoon of nutmeg-delicous. I also thought if there was a not too sweet cream cheese or sour cream frosting, it'd be delicious. I've kept my dough in the fridge for a copula days, and its totally fine. -bd

Coating the outsides of the dough with cornmeal or sanding sugar lends a lovely bit of crunch.

Makes 2 dozen

* 1 cup (2 sticks) unsalted butter, softened
* 3/4 cup confectioners' sugar
* 2 teaspoons pure vanilla extract
* 1 1/2 teaspoons orange zest
* 2 cups all-purpose flour
* 1/4 cup yellow cornmeal
* 2 tablespoons yellow cornmeal
* 1 teaspoon coarse salt

Directions

1. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy and smooth, about 2 minutes. Add vanilla and zest. Mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour, 2 tablespoons cornmeal, and salt; mix until well combined, about 3 minutes. Halve dough; shape each into a log about 1 1/2 inches in diameter. Wrap each in plastic, and refrigerate until cold, at least 1 hour.
2. Preheat oven to 300 degrees. Place remaining 1/4 cup cornmeal on a sheet of parchment paper. Roll in cornmeal to coat. Cut into 1/4-inch-thick rounds, and space them 1 inch apart on a baking sheet lined with parchment paper. Bake until pale golden, 25 to 30 minutes. Cool on sheet on a wire rack. Store in an airtight container at room temperature up to 1 week.

LIME MELTAWAYS

2008-02-10T20:49:00.000-08:00

The dough can be stored in logs in the freezer for up to two months.
And baked cookies can store in an airtight container for up to 2 weeks.

Makes about 10 dozen

* 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
* 1 cup confectioners' sugar
* Grated zest of 2 limes
* 2 tablespoons freshly squeezed lime juice
* 1 tablespoon pure vanilla extract
* 1 3/4 cups , plus 2 Tablespoons all-purpose flour
* 2 tablespoons cornstarch
* 1/4 teaspoon salt

Directions

1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Heat oven to 350 degrees. Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough.

HONEY LACE COOKIES

2008-02-10T20:45:00.000-08:00

Maybe these are a little more healthy?

Makes 28

* 2 tablespoons unsalted butter
* 2 tablespoons light brown sugar
* 1 1/2 tablespoons honey
* 2 tablespoons all-purpose flour
* Pinch of salt

Directions

1. Preheat oven to 375 degrees. Line two large baking sheets with Silpats (French baking mats) or parchment paper. Set aside. In a small saucepan, melt butter, sugar, and honey. Transfer to a bowl. Whisk in flour and salt until smooth.
2. Working quickly, drop 1/2 teaspoon of batter onto prepared baking sheets, at least 3 inches apart. Bake until cookies spread and turn golden brown, about 6 minutes. Transfer sheet to a wire rack; let cool completely. With your fingers, carefully remove cookies from pan.

STAINED GLASS TREES

2008-02-10T20:35:00.000-08:00

Makes about 3 dozen

* 2 cups all-purpose flour, plus more for work surface
* 1/4 teaspoon coarse salt
* 1/2 teaspoon baking powder
* 1/2 cup (1 stick) unsalted butter
* 1 cup sugar
* 1 large egg
* 1 teaspoon pure vanilla extract
* 7 ounces assorted clear colored hard candies, such as Jolly Rancher, colors separated and finely chopped (about 30)

Directions

1. Sift together flour, salt, and baking powder into a large bowl; set aside.
2. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg; mix until smooth, 1 minute. Reduce speed to low. Add flour mixture, and mix until combined. Stir in vanilla.Wrap dough in plastic, and refrigerate until cold, about 45 minutes.
3. Preheat oven to 325 degrees.with racks in upper and lower thirds. Roll out chilled dough on a well-floured surface to a little more than 1/8 inch thick. Cut out shapes using a 5-inch tree-shape cookie cutter. Using a metal spatula, space 2 inches apart on baking sheets lined with parchment paper. Using the tip of a paring knife, make a triangular cutout in center of each cookie for candy filling. Reroll scraps, and cut.
4. Sprinkle candy in a single layer in hole of each cookie, avoiding edges of triangle. Refrigerate until dough is firm, about 15 minutes.
5. Bake cookies until candy has melted and completely filled cutout and cookie edges are just starting to turn pale golden brown, 11 to 12 minutes. Do not let the cookies brown, or the candy centers may become bubbly. Let cool completely on sheets on wire racks. Use a metal spatula to remove cookies from parchment. Cookies can be stored in airtight containers at room temperature up to 5 days.

CHOCOLATE CRACKLE COOKIES

2008-02-10T20:25:00.000-08:00

I made these- Chocolate Decadence! very delicious. like a mix between a cookie and a brownie- I undercooked them ever so slightly to ensure chewyness. Watch out they need to be refridgerated.

Makes about 4 dozen
* 8 ounces bittersweet chocolate, melted and cooled
* 1 1/4 cups all-purpose flour
* 1/2 cup Dutch cocoa powder
* 2 teaspoons baking powder
* 1/4 teaspoon salt
* 8 tablespoons (1 stick) unsalted butter, room temperature
* 1 1/3 cups light-brown sugar, firmly packed
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 1/3 cup milk
* 1 cup confectioners' sugar, plus more for rolling

Directions

1. Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.

2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

3. On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.

4. Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.

Poppy's Tana Chocolate Chip Cookies

2008-02-08T12:53:00.000-08:00

Chocolate Chip Cookies – Poppy’s from Tana

Ingredients
2 cups sifted flour
½ tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup white sugar
3/4 cup soft butter (don’t over heat, just melt)
1 egg
1 egg yolk
1 tablespoon vanilla extract
2 cups chocolate chips (can use less; also can add nuts and fewer or same amount of chips)

Preheat oven to 350

Sift together flour, baking soda and salt. Mix well and set aside.

In mixing bowl, mix brown and white sugars, add melted butter and cream well together; beat in 1 egg and 1 yolk and vanilla until just turns light and creamy; stir in choc chips (and nuts if any)

I use a mini ice cream scooper to get nice 2 ½ inch diameter cookies, the nice uniform size helps to insure all cookies on the sheet get cooked at about the same pace.

Bake for about 9 to 15 mins, depends on oven, don’t let them get too brown or golden, I like to take them out when the edges just start to turn golden but they still look just a little bit moist on the tops; you can always cook a little longer if not done enough; to me, if they come out of the oven a little crispy, they’re over cooked, I usually pull them when the almost look a little bit not fully cooked; after done and out of the oven, I tap the whole cookie sheet on top of the stove to get the cookie dough to sink in a little around the chips, makes nice cracks in the dough with scrumptious chips/nuts rising gloriously in the dough.

This recipe makes two oven rack size cookie sheets quantity of cookies.

Best eaten while warm or within 24 hours!!!!
Grandkids love them with milk almost as much as Poppy!!

Other Chocolate Chip Cookies

2008-02-08T12:11:00.002-08:00

Chocolate Chip Cookies – Poppy’s from Tana

>Ingredients
>2 cups sifted flour
>½ tsp baking soda
>1/2 tsp salt
>1 cup packed brown sugar
>1/2 cup white sugar
>3/4 cup soft butter (don’t over heat, just melt)
>1 egg
1 egg yolk
>1 tablespoon vanilla extract
>2 cups chocolate chips (can use less, also can add nuts and fewer or same amount of chips)

Preheat oven to 350
>Sift together flour, baking soda and salt. Mix well and set aside.

In mixing bowl, mix brown and white sugars, add melted butter and cream well together; beat in 1 egg and 1 yolk and vanilla until just turns light and creamy; stir in choc chips (and nuts if any) by hand with spoon (don't over do this, the chips may get melty if you do)

I use a mini ice cream scooper to get nice 2 ½ inch diameter cookies, the nice uniform size helps to insure all cookies on the sheet get cooked at about the same pace.

Bake for about 9 to 15 mins, depends on oven, don’t let them get too brown or golden, I like to take them out when the edges just start to turn golden but they still look just a little bit moist on the tops; you can always cook a little longer if not done enough; to me, if they come out of the oven a little crispy, they’re over cooked, I usually pull them when the almost look a little bit not fully cooked; after done and out of the oven, I tap the whole cookie sheet on top of the stove to get the cookie dough to sink in a little around the chips, makes nice cracks in the dough with scrumpious chips/nuts rising gloriously in the dough.

This recipe makes two oven rack size cookie sheets quantity of cookies.

Best eaten especially while warm or within 24 hours!!!!
Grandkids love them with milk almost as much as Poppy!!

HEALTHY ADDICTIVE CHICKEN FINGERS

2008-02-08T12:11:00.001-08:00

-These are delicious and oh so good for you.

Almond meal (looks like whole wheat flour)
1 egg white
dijon mustard
honey
chicken tenderloins

Preheat the oven to 375.

Line a baking dish with aluminum foil and spray with pam. Place egg white in a bowl and add a rounded teaspoon of mustard. Add about a tablespoon of water and salt and pepper. Whip egg white to incorporate ingredients. In a plate sprinkle enough almond meal to bread the chicken. Add a sprinkle of salt and pepper and mix. Dredge the chicken in the egg mixture and then in the almond meal--press the meal into the chicken to ensure that it sticks. Bake for about 15 minutes. If you want, flip over after one side browns a bit.

Serve with honey mustard sauce (mix about a teaspoon of honey with 3 teaspoons of dijon mustard).

Options:
-Spray the top of the fingers with pam, so the tops become golden brown.
-Mix Texas pete into the egg mixture to make spicy chicken fingers.
-Mix garlic powder, parsley flakes, red pepper flakes, etc. in to the almond meal.
-Very lightly sprinkle kosher salt on the top of the chicken fingers.

WARM GOAT CHEESE SALAD

2008-02-07T10:33:00.000-08:00

Salad with Warm Goat Cheese
Copyright, 2001, Barefoot Contessa Parties!, All Rights Reserved

Molli made this for me once, and it was DELICIOUS, the first salad I actually wanted to eat.

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs

For the dressing:
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil

Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.

For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.

Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.

Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

CHOCOLATE CHIP COOKIES

2008-02-06T20:06:00.000-08:00

Chocolate Chip Cookies
Ingredients
2 ½ cups King Arthur All Purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup brown sugar
¾ cup white sugar
1 cup melted butter
2 eggs
2 tsp vanilla extract
2 cups chocolate chips

Combine flour, baking soda and salt. Mix well and set aside. Blend sugars.
Add better and mix. Then add eggs and vanilla extract and mix at medium
speed. Add flour mixture and chocolate chips. Mix well. Bake the cookies at
350°F.
(the cookies pictured are a bit too dark/overcooked)

KEY LIME PIE

2008-02-06T19:51:00.000-08:00

Bubba's Key Lime Pie
From Paula Dean

Crust:
5 tablespoons butter, melted
1-1/2 cup graham cracker crumbs
1/2 cup slivered almonds
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice
2 teaspoons grated lime zest
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup sugar
Preheat the oven to 350 degrees F.
For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake
for 5 to 10 minutes. In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.

For the meringue, beat the egg whites with the cream of tartar until soft
peaks form. Gradually beat in the sugar and remaining teaspoon zest until
the mixture is stiff. Spread the meringue over the filling; spread it to
touch the edge of the crust all around. Bake for 12 to 15 minutes, or until
the meringue is golden brown.

Note: Whipped cream can be substituted for meringue; just don't bake the
final 12-15 minutes.

PAD THAI

2008-02-06T16:32:00.000-08:00

Pad Thai

16 oz bag Erawan Brand Oriental Style Noodle (Banh pho), prefer small or thin size noodles – only use ½ of the bag or 8 oz noodles
3 or 4 eggs
2 Cups unsalted roasted peanuts (raw, shelled peanuts can be roasted in oven on cookie sheet, be careful not to burn them, once they're roasted golden brown it only takes seconds to burn them)
½ Cup oil
2 handfuls of fresh bean sprouts
1 bunch scallions (spring onions), sliced
Fresh lime – sliced into wedges

Pad Thai Sauce

3 ½ Cups sugar
3 Tablespoons salt
1 Cup Oyster Sauce
1 Cup light soy bean sauce
1 Cup vinegar
Combine Pod Thai sauce ingredients in bowl and stir until sugar is thoroughly dissolved. This makes enough sauce for several recipes of Pod Thai and the sauce can be stored without refrigeration in a jar or air tight container.

Soak the noodles in cold water for about 2 hours then drain the noodles.

Crush the roasted peanuts into small bits, set aside.

Heat oil over medium heat in wok or large, deep pan. Add noodles and pour 1 Cup Pod Thai sauce over noodles. Continue tossing noodles to evenly cook and mix in sauce while cooking over medium heat for 3-5 minutes.

Push noodles to one side of pan, add little more oil to open area of pan. Crack eggs into heated oil, scramble eggs lightly, then combine with noodles and toss in with noodles for 1-2 more minutes.

Turn off heat, add fresh bean sprouts, crushed peanuts, sliced green onions, squeeze lime juice over top and toss all into noodles. (Some sugar or extra lime may be added to taste and toss.) Serve immediately.

PECAN TARTS

2008-02-06T16:26:00.000-08:00

Sister Toler's Pecan Tarts, From Molli's Beehive Class

Cream Cheese Pastry Crust
3oz cream cheese
½ C Margarine
1 C sifted all purpose flour

Let cream cheese and margarine soften at room temperature (if soften in microwave, don't over do it); Blend together, Stir in flour, Chill one hour.

Shape into 2-dozen 1-inch balls; place in ungreased muffin tins; press dough evenly against bottom and sides;

Pecan Filling
1 Egg
1 C brown sugar
1 T margarine softened
1 teaspoon Vanilla
Pinch of Salt
2/3 C broken pecans

Beat together egg, brown sugar, margarine, vanilla and salt just until smooth;
Divide ½ Pecans and place evenly in pastry shells in the muffin tins;
Add egg mixture to shells and top with remaining pecans.
Bake in slow oven at 325° for 25 Minutes or until filling is set.
Cool before removing from the muffin tins.

2 1/2 c sugar
7 Tablespoons cocoa
4 eggs
1 1/4 c evaporated milk
1T vanilla
1 stick butter
1/4 or more c chopped macadamia nuts, if desired
2 8-inch pie crusts or 1 10" deep dish (I always get left overs with that)

Put ingredients into blender and blend for 30 sec. Pour into crust
(top with nuts). Bake at 350 deg. for 30-45 min, until the top puffs
like a souffle (like we know what that looks like). Center will be
shaky when done. Do not over bake.

STIR FRY TOFU BASIL

2008-02-06T12:26:00.000-08:00

add garlic and pepper til it smells good
add tofu and sugar and soy sauce and beans (french cut)
eat with rice

SATAY

2008-02-06T12:00:00.000-08:00

SATEE
roasted peanuts
natural peanut butter
coconut milk
Mae Ploy red curry or panaeng curry sauce
mix to be equally sweet and sour

spread over meat or meat substitute, and marinate overnight.
skewer
spread more sauce
roast in an oven

WON TON SOUP

2008-02-06T11:58:00.000-08:00

garlic
black pepper
cover whole thing with water
wontons