Sunday, June 28, 2009
Saturday, June 27, 2009
For anyone who hasn't had this delightful summer salad, give it a try if you want a refreshing side dish without turning on the stove. It's a super way to showcase your garden fresh tomatoes, as the flavors are subtle and will really be appreciated.
Friday, June 26, 2009
Crepe noodles:▪ 1 1/2 cups all-purpose flour
▪ 1 cup milk
▪ 3 eggs
▪ 1/2 tsp salt
▪ 1/4 cup grated Romano/Parmesan cheese
▪ 1 egg
▪ 1 Tbsp minced fresh parsley or 1 tsp dried parsley flakes
▪ 1 jar (28 oz) spaghetti sauce
▪ shredded Romano cheese, opt
*Recipe says to stack the crepes, but I just fill them as I go and put them straight in the pan. You may think, "Wow, I have to make every crepe?" to which I say I think it takes less time to make each crepe than to stuff ordinary manicotti. So, give it a try! These are so delicious. My picture doesn't do it justice (especially because I forgot to put the cheese on before taking it...)
Wednesday, June 24, 2009
VEGGIE CHICKEN PACKET
2 Tbsp uncooked instant rice
1 bone-in chicken breast half
1/4 cup sliced carrot
2 onion slices, separated into rings
1/4 cup julienned green and sweet red pepper
1 Tbsp water
1 Tbsp Worcestershire sauce
2 to 3 tsp soy sauce
1 Tbsp butter
Place rice in the center of a piece of heavy-duty foil (about 14 in. square); top with chicken and vegetables. Combine the water, Worcestershire sauce and soy sauce; pour over vegetables.
Dot with butter. Fold foil around the chicken and vegetables and seal tightly. Place in a baking pan. Bake at 350 for 65-75 minutes or until chicken juices run clear (more around 30 minutes for us in the fire, it will vary). Open foil carefully to allow steam to escape. Yield: 1 serving.
Monday, June 22, 2009
Saturday, June 13, 2009
1 medium zucchini
1 medium summer squash
1 medium red bell pepper
1 medium yellow bell pepper
1 pound fresh asparagus
1 red onion
3 Tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
Heat oven to 450 F. Cut all vegetables into bite-size pieces. Place in a large roasting pan. Toss with olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
1 small eggplant, peeled and 3/4-inch diced
1 red bell pepper, 1-inch diced
1 yellow bell pepper, 1-inch diced
1 red onion, peeled and 1-inch diced
2 garlic cloves, minced
1/3 cup olive oil
1/2 tsp kosher salt
1/2 tsp pepper
1/2 lb orzo (just over 1 cup, uncooked)
1/3 cup lemon juice
1/3 cup olive oil
1 tsp salt
1/2 tsp pepper
3/4 lb feta, 1/2 inch diced
15 fresh basil leaves, shredded
4 scallions, minced
1/4 cup pine nuts, toasted
Preheat oven to 425 F. Toss eggplant, peppers, onion, and garlic with olive oil, salt, and pepper. Transfer to baking sheet. Roast for 40 minutes, until browned, turning once with a spatula. Boil orzo in salted water 7-9 minutes. Drain and put in serving bowl. Add vegetables to orzo, scraping drippings from baking sheet into bowl. Dress and cool. Add feta, basil, nuts, and scallions.
** I recommend cutting the dressing recipe in half, though I am sure the Barefoot Contessa would disagree...
General Tso's Tofu
30 min | 25 min prep
- 1 (16 ounce) box firm tofu
- 1 egg
- 3/4 cup cornstarch (I didn't use that much)
- vegetable oil (for frying)
- 6 chopped green onions (I used Vandalia onions)
- 2 tablespoon minced ginger (2 tsp powder)
- 2 tablespoon minced garlic (I used about 1 Tbsp)
- 1 1/3 cup vegetable stock (I used water plus some chicken bouillon)
- 4 tablespoons soy sauce
- 4 tablespoons sugar
- red pepper flakes (I left out)
- 1 tablespoon sherry wine (optional)
- 2 tablespoons white vinegar
- steamed broccoli
- Drain, dry and cut tofu into one inch chunks-You can freeze the tofu the night before to get a more"chicken-like" texture, if desired.
- Mix egg with 3 Tbs of water.
- Dip tofu in mixture.
- Sprinkle cornstarch over tofu to completely cover.
- Heat oil in pan and fry tofu pieces until golden brown and set aside.
- Drain oil.
- Heat 3 Tbs vegetable oil in pan on medium heat and add onions, ginger and garlic, cook for about two minutes (be careful not to burn garlic).
- Add vegetable stock, soy sauce, sugar, red pepper flakes and vinegar.
- Mix 4 Tbs of water and 2 Tbs cornstarch and pour into mixture, stirring well.
- Add fried tofu and coat evenly.
- Serve immediately with steamed broccoli over your choice of rice.
Wednesday, June 10, 2009
My little Aaron had his first birthday party this week. I took Hailey's dump truck idea and modified it quite a bit. I wish I had taken step by step pictures like Hailey but I was kind of flying by the seat of my pants on this one, so here's the general idea.
1- I baked a medium sized bread pan and 2 mini bread pans. Cut the larger loaf in half and stack to make the cab and cut about 3 quarters of one mini loaf to make the front. The other loaf becomes the trailer and the 1/4 left got cut in two for hay bales. As with Hailey's, I also used styrofoam blocks underneath.
2- I used mento's for head lights, cherry air heads for wheel wells on back wheels, do-nuts from the bakery for the back wheels and hostess ones for the front, a gum drop for the caution triangle, black red vines licorice with dowels in them for the axels, trailer neck and exhaust, 2 graham crackers for the roof, cake squares frosted and rolled in yellow coconut for the hay bails, and oreo for the dirt.
Now, understand that my husband is going to school to be a tractor mechanic and so my cake had to be mechanically and structurally correct (down to the color) and would have been even more so if I hadn't have told him to get out of my kitchen before I went crazy! So, you could probably do away with a few details if it would make things easier.
1/2 cup butter, softened
1 1/2 cups sugar
1 tsp. vanilla
1 tsp. salt
1 1/2 tsp. soda
3 T (heaping) baking cocoa (almost 1/2 cup)
2 cups flour
1 1/2 cups buttermilk
Cream butter and sugar well. Mix in order given except divide buttermilk and flour and add alternately. Grease and flour the bottom of a 13x9 baking pan. Or use two rounds and grease the bottoms + use wax paper (that's how I do it and it comes out perfectly every time). Bake at 350 for 30 minutes.
Whipping Cream Frosting
whipping cream (roughly 1 pint)
baking cocoa (roughly 3 T)
vanilla (roughly 1 T)
powdered sugar (roughly 1/2 cup)
Whip the cream until desired fluffiness. Fold in the rest of the ingredients. I said "roughly" on the ingredient list since I've never followed a real recipe, I just add in ingredients until it's how I like it. Experiment until you find the flavor you like best.
Tuesday, June 9, 2009
Thursday, June 4, 2009
Dal/ Red Lentil Curry
Prep time: 10 minutes, if that
Total time: 65 minutes
2 Tablespoons oil
1 yellow onion, finely chopped
1-2 cloves garlic, minced (1 1/2 tsp)
2 1/2 tsp turmeric
1 1/2 tsp coriander
1/4 tsp cayenne (or less or more, whatever you prefer)
2 Tablespoons canned mild green chilies
2 cups red lentils (divided)
8 cups water
1 1/2 Tablespoons salt
cilantro, for garnish, optional (and very controversial, I know.)
1) Heat oil in dutch oven, over medium heat, and saute onions until translucent.
2) Add garlic; spices: turmeric, coriander, cayenne; and green chilies. Saute quickly to combine and heat the spices.
3) Add in 1 1/4 cup of the lentils, and the water and salt.
4) Bring to a boil, then reduce to simmer. Simmer uncovered for 45 minutes. Skim foam -if any- off top.
5) After about 45 minutes, when lentils are broken, add remaining 3/4 cup of lentils. Simmer additional 20 minutes.
Serve as soup or over rice. Garnish with chopped cilantro (if you know what's good for you!)
*We buy red lentils in bulk at Good Earth. I'm sure you can find them elsewhere, too. Depending on the source, you might want to rinse and sort the lentils before adding them in. By the way, Red Lentil Curry actually turns out yellow. ;) You can use green lentils but you'll end up with a curry that's an unearthly fluorescent green color.
*Leftover green chilies freeze well in a ziplock freezer bag. (Squeeze out the air.)
Pouding Chomeur (Poor Man's Pudding) with Creamy Maple Syrup
52 min | 15 min prep
SERVES 12 (I cut the recipe in half when I made it--in a 9x9 pan)
1/2 cup softened butter or margarine
1 cup sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 1/3 cups milk
1 1/2 cups pure maple syrup
1 1/2 cups brown sugar
1 1/2 cups 35% cream (heavy whipping cream)
1/3 cup butter
In a large bowl, with an electric mixer, mix the butter and sugar till the mix is light.
Add eggs and vanilla and mix.
In another bowl, mix flour and baking powder.
Alternate flour mix and milk to the butter mix.
Pour into a 13 inch by 9 inch greased pan.
In a large casserole, bring to boil the syrup, brown sugar, cream and butter and constantly stir.
Reduce heat and and gently cook 2 minutes or till sauce has reduced a little bit.
Pour sauce gently over cake.
Bake at 325°f (160°c) about 35 minutes or till cake is light brown and when toothpick inserted comes out clean.