Saturday, December 17, 2011
1/2 cup (1 stick) butter or margarine
1 1/4 tsps McCormick/Shiling Season-All Seasoned Salt*
4 1/2 teaspoons Worcestershire sauce
2 2/3 cups Corn Chex cereal
2 2/3 cups Rice Chex cereal
2 2/3 cups Wheat Chex cereal
1 cup salted mixed nuts
Mom adds 2 2/3 cups pretzles
Preheat oven to 250 degrees. Melt butter in a 15x10x2-inch roasting pan in the oven. Remove from oven. Stir the seasoned salt and Worcestersire sauce into the melted butter. Gradually add cereal and nuts, mixing until all pieces are coated. Bake 1 hour at 250 degrees. Stir mixture every 15 minutes during baking for even coating and baking.
Makes 9 cups.
Microwave Directions: In a 4-qt bowl or 13x9x2-inch microwave safe dish, melt butter on high for 1 minute. Stir in seasoned salt and Worcestershire sauce. Gradually add cereal and nuts, mixing until all pieces are coated. Microwave on High for 5 to 6 minutes, stirring every two minutes. NOTE: A 650 microwave oven was used for these directions. For other wattage ovens, time may need to be adjusted.
Saturday, November 5, 2011
3/4 tsp salt
8 ounces water
2 tbs vegatable oil
Put all ingredients in bread-machine on the dough setting.
Preheat oven to 350*
Roll out dough and cook for 20-30 minutes, or until almost brown.
Pull out of oven and add desired toppings return to oven for additional 15-20 minutes.
Saturday, September 24, 2011
Pan Boxty Cakes
1 cup grated peeled raw potato
1 cup thick mashed potatoes
1 cup unsifted all-purpose flour
2 tsp. baking powder
2 tsp. salt
1/4 cup milk
2 Tbsp. butter or margarine
Butter or Margarine
Sugar or cinnamon sugar
1. Use food processor to grate potatoes or grate potato by hand.
2. Place grated potato on clean dish towel and press out excess liquid.
3. Combine grated potato with mashed potato. Stir in flour, baking powder and salt, mix well.
4. Add eggs and milk, mixing to make a soft batter.
5. Heat skillet with 2 Tbsp butter until hot. Drop batter by tablespoons onto skillet and cook 4-5 minutes on each side until well browned.
6. Serve hot with butter and sugar or cinnamon sugar. Makes 6 servings
1 cup butter, melted
2/3 cup sugar
1 15 oz. can cream-style canned corn
3 Tbsp. diced green chilies
1/4 tsp. salt
1/2 cup Cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
4 tsp. baing powder
1 cup yellow corn meal
1 cup flour
Preheat oven to 325. Lightly grease a 9 x 13" baking dish. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies, and cheeses. In a separate bowl, stir together the flour, cornmeal, bakgin powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into pan. Bake approx. 1 hour or until a toothpick inserted into center of pan comes out clean. Serves 8.
Recipe pirated from a San Diego Mexican cookbook at the store - I'm guilty but it looks like one I've been hunting for. Can't wait for a pot of chili and this cornbread.
Cooking Substitutions for Alcohol – Newspaper Clipping
In Soups and Entrees:
Dry (unsweet) red wine: Water, beef broth, bouillon or consommé, tomato juice (plain or diluted), diluted cider vinegar or red wine vinegar. Liquid drained from canned mushrooms.
Dry (unsweet) white wine: Water, chicken broth, bouillon or consommé, ginger ale, white grape juice. Ginger ale,white grape juice, diluted cider vinegar or white wine vinegar. Liquid drained from canned mushrooms.
In Cheese Dishes (fondue or rarebit)
Beer or ale: Chicken broth, white grape juice, ginger ale
Brandy: Apple cider, peach or apricot syrup.
Rum: Pineapple juice or syrup flavored with almond extract
Sherry: Orange of pineapple juice
Kirsch: Syrup or juice from black cherries, raspberries, boysenberries, currants, or grapes or cherry cider.
Cointreau: Orange juice or frozen orange juice concentrate.
Crème de menthe: Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice.
Red Burgundy: Grape juice.
White Burgundy: White grape juice.
Champagne: Ginger ale
Claret: Grape or currant juice or syrup or cherry cider.
Note: To cut the sweetness of the syrups, dilute with water. Also, there are many flavor extracts such as almond or pineapple that can be added for interesting flavors.
Flambles or Flaming Desserts
The only substitute that might be used is a sugar cube soaked in lemon extract, then set atop a dessert and burned.
Thursday, August 11, 2011
- 1 cup karo syrup
- 1 cup peanut butter
- 1 cup sugar
Heat on stove until almost bubbly, blended. Poor over popcorn.
Andrea got this when she was student teacher from a neighbor. She made it for Tamara and me when we spent Spring Break together in 2011 and discussed wedding plans. Fun times.
Saturday, July 9, 2011
Sunday, July 3, 2011
Andes Layered Frozen Mousse Pie
2 cups vanilla ice cream, softened
2 cups Andes Crème de Menthe Baking Chips
1 ready to use chocolate wafer crumb crust
1 ½ cups whipping cream, divided
2 eggs yolks
Stir ½ cup of Andes Baking Chips into ice cream. Spread onto bottom of crust, freeze. Melt remaining Andes Baking Chips with ½ cup whipping cream in a saucepan over low heat, stirring constantly. Remove from heat, stir in egg yolks. Continue heating over medium low heat 3-5 minutes or until mixture begins to thicken, stirring every 30 seconds. Do not allow it to boil. Cool to room temperature. Whip remaining 1 cup of whipping cream until stiff peaks form, fold into baking chips mixture. Spread over ice cream in crust. Freeze 4 hours or overnight. Allow pie to sit at room temp for 10-15 mins before cutting.
ALL AMERICAN DESSERT
Prep Time: 20 mins
Refrigerating Time: 4 hours
4 cups boiling water
1 pkg (8oz serving size) Jell-o any RED flavor
1 pkg (8 oz serving size) Jell-o Berry BLUE flavor
1 cups cold water
2 Entenmanns all buter pound loaf, cubed
1 tub (8oz) Cool Whip
3 Medium Dole Bananas
STIR: 2 cups of the boiling water into each flavor of gelatin in separate bowls 2 minutes or until completely dissolved. Stir 1 cup cold water into each bowl. Pour into separate 13x9 inch pans. Refrigerate 3 hours or until firm. Cut each pan into 1/2 inche cubes.
CUT bananas into slices. Place blue gelatin cubes in 3 1/2 quart bowl or trifle bowl. Layer with cake cubes, 1/2 of the whipped topping and bananas. Cover with red gelatin cubes. Garnish with remaining whipped topping and additional banana slices.
REFRIGERATE: at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
MAKES: 12-16 servings.
NOTE: You can use sugar free jell-0, Entemanns fat free golden loaft cake and cool whip lite.
My Alterations: I didn't want to use bananas because they turn brown and mushy and some in our family are not banana eaters, so I left them out. I don't like soggy cake so I left it out as well. I just layered the blue jell-o cubes, homemade whipped cream (much better than cool whip) and the red jello cubes and topped with cream. I layered them in juice glasses for individual servings. I make more blue jello up (finger jell0, use only the two cups of hot water) and used a star shaped cookie cutter to cut out blue stars to top the cream on top. Very fun. It will be a good refresher after watching the Crest parade tomorrow! HAPPY BIRTHDAY AMERICA!
Daniel and I made this for Sunday dinner tonight and loved it. We had fresh spinach on hand, so we used that instead of mâche (I don’t know what that is, but wikipedia does: corn salad). The Citrus Vinaigrette makes this salad.
Hands-on Time: 20 min.; Total Time: 1 hr., 10 min. (including vinaigrette).
- YIELD: Makes 4 servings
- COURSE: Salads
- 1 pound medium-size sweet potatoes, peeled and cut into wedges
- 1 medium-size sweet onion, cut into wedges
- 1 tablespoon olive oil
- 1 garlic clove
- 3/4 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- 1 (5-oz.) package fresh mâche, thoroughly washed
- Citrus Vinaigrette
- 1. Preheat oven to 400°. Heat a 17- x 10-inch cast-iron pan or 12-inch cast-iron skillet in oven 10 minutes. Toss together sweet potato wedges and next 5 ingredients in a large bowl. Place sweet potato mixture in hot pan.
- 2. Bake at 400° for 25 minutes. Stir once, and bake 15 more minutes or until potatoes are tender and begin to caramelize.
- 3. Spoon potato mixture over mâche; drizzle with Citrus Vinaigrette.
Monday, June 27, 2011
1 quart apple cider or juice
1 32 oz bottle cranberry juice cocktail
1/2 cup Lemon Juice
1/3 cup firmly packed light brown sugar
8 whole cloves
2 cinnamon sticks
In saucepan, bring ingreidents to a boil. Reduce heat; simmer 10 mins. Remove spices.
1/3 c milk
1/2 cup ham, diced
3/4 cup cheddar cheese, grated
1 Tbsp. Green Onions, chopped
2/3 cup canned corn drained
1 Tbsp. flour
1/8 tsp red hot pepper sauce to desired taste
Spray room temp tortillas with cooking spray and press into large muffin tins, custard cups or tortilla fluted pans. Combine remaining ingredients in a small bowl and season to taste. Pour 1/4 cup of mixture into each tortilla shell and bake at 350 for 55 minutes or until set. Serve warm with salsa. Prep time: 5 mins. Cook time: 55 mins. Mission Tortilla cookbook
1 1/2 cup warm milk
1 Tbsp. yeast
1/2 cup sugar
1 tsp. salt
1/2 c. shortening
5 cups flour
The amount of flour seems to vary. If the dough is sticky, add flour as you shape each roll. I keep the dough covered with a damp cheesecloth while shaping and letting rise. I put the rolls in a warm place to rise about 20 mins before baking. Place on lightly sprayed cookie sheet, bake about 20 minutes at 350. Makes between 20 - 24 rolls.
2 cans Cream of Chicken soup
1/2 tsp. minced dried onion
1/2 tsp garlic salt
1 tsp. Fine's Herb Spice
8 oz can mushrooms and stems, drained
Spray 9x13 pan with cooking spray. Lay chicken breasts in the pan. Combine remaining ingredients and spread over chicken breasts. Bake at 300 for 4 hours. Before serving sprinkle with sliced almonds or fresh parsley.
2 cups sugar
1 tsp. baking soda
2 cubes of BUTTER
4 Tbsp. powdered cocoa
1 cup water
1 tsp. vanilla
1/2 c. buttermilk
Mix flour, sugar, and baking soda togehter and set aside. Heat BUTTER, cocoa, and water in a small sauce pan on low to a low boil. Add the dry mixture and mix well. Then add the vanilla, eggs and buttermilk. Mix well and pour into a greased 10x15 pan. Bake in oven at 400 for 20 mins.
4 cups powdered sugar, set aside in a bowl. Melt 2 cubes of BUTTER and 4 Tbsp cocoa. Stir constantly. When completed melted, add 1 tsp of vanilla and 6 Tbsp. buttermilk. Pour this mixture into the powdered sugar and mix well with hand mixer, scraping sides frequently. Pour/spread the frosting on the cake right when it is removed from the oven. Optional: Sprinkle chopped walnuts on top.
2 pkg (r serving size) Lime Jello
1 1/2 c. ginger ale or cold water
2 Tbsp. lemon juice
1 pkg (8 oz) Cream Cheese, softened
1/4 cup chopped pecans
Drain and dice pears, reserving syrup. Add water to syrup to make 1 1/2 cups; bring to a boil. Dissolve gelatin in boiling measured liquid. Add ginger ale and lemon juice.
Beat cream cheese in large bowl at medium speed of electric mixer until smooth. Gradually stir ing gelatin. Chill until thickened.
Add pears and nuts. Spoon into 5 cup mold which has been sprayed with no stick cooking spray. Chill until firm, at least 4 hours. Unmold. Makes 10 servings
1 1.5 oz pkg vanilla instant pudding
1 12 oz can fat free evaporated milk
1 15 oz can pumpkin (plain canned pumpkin)
1 tsp. pumpkin pie spice
Beat together pudding and milk. Refrigerate for 5 mins. Mix in pumpkin and spice. Spoon into individual bowls and refrigerate for 10 mins (or more).
3 Tbsp. butter, melted
1/4 tsp curry powder
1/4 cup parsley minced
1 tsp. salt
1/4 cup toasted almonds, finely chopped
Blend butter and curry powder, add to rice. Mix in parsley salt and almonds. Bake at 350 for 25 minutes. serves 6
1 thinly sliced tart apple
1 pkg (4 oz) bleu cheese crumbled
1 cup walnut halves
1/4 cup vegetable oil
1/4 cup balsamic vinegar
Salt & Pepper to taste
Combine salad, apples, walnuts, and bleu cheese. Whisk together oil and vinegar and pour over salad. Add salt and pepper to taste. Toss well. Serve immediately. 6 servings. 10 min prep time.
1 pkg super moist yellow cake mix
1/2 c packed brown sugar
1 cup peanut butter
1 cup water
1/4 cup vegetable oil
1/3 cup chopped peanuts
1 cup chocolate chips
Heat oven to 350. Grease 13x9 pan. Beat cake mix dry, brown sugar, and peanut butter on low speed until crumbly. Reserve 2/3 cup of the crumbly mixture. Beat remaining crumbly mixture, water, oil and eggs on low speed, scraping bowl frequently, 2 minutes. Pour batter into pan. Stir nuts into reserved crumbly mixture; sprinkle over batter. Sprinkle with chocolate chips. Bake until cake springs back when touched lightly in the center. 40-45 minutes.
12 oz Frozen Raspberry or cranraspberry punch/juice concentrate
Mix up per directions. Fill up 1/3 of ring with juice.*
2 pkg frozen berry mix (*Can place some of this fruit in the ring with the juice above)
Grapes (green or red, I like green)
White Grape Juice Concentrate (Mix with 3 cans water)
2 Liter bottle of 7UP
Carefully peel lemons and limes in spiral shape being careful not to break as much as possible.
Coil the peels into flowers. You can choose either edge to be the top. Place the 6 flowers around the frozen ring. Slice the nectarine and place between the flowers. Pour more of the frozen berry mix around the flowers and on the ice ring. Carefully pour more of the juice over the fruit, about another 1/3 of the ring. Freeze. Then pour the rest of the juice (and if you want more of the fruit) in the rest of the ring and freeze.
Make the punch with the white grape juice concentrate, water and 7UP before serving. Take ice ring out of freezer and place in hot water in sink until just loosened from the ring. Put the ring in the punch bowl. VOILA
Wednesday, June 22, 2011
Photo: Antonis Achilleos
Daniel doesn’t care for chicken, and I can only eat so much red meat, so I’m often looking for alternative protein sources. Eggs are my current favorite.
- YIELD: 4 servings
- COURSE: Breakfast/Brunch, Snacks
- 4 6-inch corn tortillas
- Grated Monterey Jack cheese
- 3 sliced hard-cooked eggs
- Lay tortillas on a cookie sheet. Place in a 325° F oven for 10 minutes. Remove from oven and top 2 of the tortillas with grated Monterey Jack cheese and hard-cooked eggs. Top with the other tortillas. Bake until the cheese melts, about 5 minutes. Cut into wedges and decorate with spoonfuls of salsa.
Melissa Clark, Real Simple
Friday, June 17, 2011
This is the best meatloaf EVER. I have friends who request this (okay, maybe just friend – this post is dedicated to Whitney)
- 3 slices soft bread
- 1 cup milk
- 1 egg
- 1 lb. ground beef
- 1/4 c onions, minced
- 1 1/4 tsp salt
- 1/4 tsp each pepper, sage. mustard, celery salt garlic salt
- 1 T Worcestshire sauce
Heat oven to 350. Tear bread into loaf pan. Add milk and egg. Add meat and seasonings, mix thoroughly. Bake 1 hour.
Sunday, June 12, 2011
A fun summer salad. I made this for some friends and it was a hit. It kind of reminds me of the pineapple-red-onion-mint salad.
Image Credit: Randy Mayor; Mary Catherine Muir
This recipe is also delicious with peaches or nectarines in place of the mangoes.
- YIELD: 6 servings
- COURSE: Salads
- 2 cups fresh orange juice (about 6 oranges)
- 1 tablespoon vegetable oil
- 1 teaspoon curry powder
- 1/8 teaspoon salt
- 3 medium tomatoes (about 1 1/2 pounds), cored and cut into 3/4-inch-thick wedges
- 2 medium mangoes (about 2 pounds), peeled, pitted, and cut into 1/2-inch-thick strips
- 1 tablespoon thinly sliced mint leaves
- Bring the orange juice to a boil in a medium saucepan. Reduce the heat to medium, and cook until reduced to 1/2 cup (about 25 minutes). Remove from heat. Stir in oil, curry powder, and salt. Cool to room temperature.
- Divide the tomato wedges and mango strips evenly among 6 salad plates. Drizzle evenly with dressing; sprinkle with mint.
Sunday, May 29, 2011
Total Time 25 minutes
Yield Serves 4
2 (about 1 pound) baby broccoli, untrimmed
1/2 cup fresh orange juice
2 shallots, halved lengthwise and thinly sliced
1 teaspoon balsamic vinegar
1/4 teaspoon red-pepper flakes (optional)
In a large pot of boiling salted water, cook baby broccoli until just tender, 12 to 15 minutes; drain. Transfer to a serving bowl.
Meanwhile, in a small skillet, combine orange juice, shallots, vinegar, and pepper flakes, if using; simmer over medium heat until reduced to 1/4 cup, 3 to 4 minutes. Spoon sauce over baby broccoli; toss gently.
If you can't find baby broccoli, substitute 1 lb regular broccoli. Trim tough stem ends and cut broccoli lengthwise.
© 2011 Martha Stewart Living Omnimedia. All rights reserved. http://www.marthastewart.com/338797/baby-broccoli-with-orange-sauce
Total Time 25 minutes
Yield Serves 4
1 tablespoon olive oil, plus more for baking sheet
2 slices multigrain sandwich bread
4 bone-in pork loin chops (about 8 ounces each, 3/4 to 1 inch thick), patted dry
Coarse salt and ground pepper
4 teaspoons apricot jam
Preheat oven to 425 degrees. Lightly brush a rimmed baking sheet with oil; set aside.
Tear bread into large pieces; place in food processor. Pulse until large crumbs form. Drizzle with oil; pulse once or twice, just until crumbs are moistened (you should have about 1 1/2 cups crumbs).
Season pork chops generously with salt and pepper; spread one side of each chop with 1 teaspoon jam. Dividing evenly, sprinkle breadcrumbs over jam, and pat them on gently.
Transfer pork, coated side up, to prepared baking sheet. Bake until crust is golden and pork is opaque throughout (meat should register 150 degrees.on an instant-read thermometer), 14 to 16 minutes. Serve immediately.
From Martha Stewart's Everyday Food at http://www.marthastewart.com/334254/crispy-apricot-pork-chops.
Saturday, May 28, 2011
This is a yummy cold soup.
YIELD: 4 servings
TOTAL: 20 MINUTES
2 teaspoons extra-virgin olive oil
3/4 pound peeled and deveined medium shrimp, chopped
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon ground cumin
1/4 teaspoon paprika
2 cups quartered grape tomatoes
1/3 cup fresh cilantro
2 1/2 cups chopped English cucumber
1 cup fat-free, lower-sodium chicken broth
1 cup whole-milk plain Greek yogurt
1/4 cup chopped onion
2 tablespoons fresh lime juice
Dash of ground red pepper
1 large garlic clove, peeled
1. Heat oil in a skillet over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, and paprika. Add shrimp to pan; sauté 2 minutes or until done. Stir in tomatoes; remove from heat. Add cilantro.
2. Place remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, cucumber, and remaining ingredients in a blender; process until smooth. Ladle 1 cup soup into each of 4 bowls; top with 3/4 cup relish.
Sustainable Choice: Look for shrimp that are certified sustainable. U.S.-farmed shrimp or wild Northern shrimp from Canada are the best options. Avoid imported wild and farmed species.
Laura Zapalowski, Cooking Light
Sunday, May 15, 2011
This is really a simple recipe. It looks long, but that’s because I’m verbose, not because the recipe is complicated.
Now, this is a lot of gravy, but it makes such fantastic leftovers, I think it’s worthwhile. If you run out of biscuits, eat it over toast. Yum. Easy enough to half the recipe if you want. Use a large enough pan to hold 2 lbs. of sausage + 1/2 gallon of milk and still have plenty of room for stirring.
2 lbs. of MILD sausage
~1 c of flour
1/2 gallon milk
Cook the sausage on medium-low heat with seasoning added in from the beginning so the flavor really soaks in. I like to use garlic salt and onion powder. Sometimes I put in pepper or other spices. While the sausage is browning, preheat the oven and get the biscuits onto a baking pan.
When the sausage is completely browned, you may remove some of the grease if you wish. I don’t. If you’re cooking scrambled eggs too, you should get them started.
Add flour until the sausage is coated and the flour starts to look somewhat dry. At this point you should put your biscuits in the oven.
Pour in the milk and turn up the heat, stirring constantly or so. when it boils, it will be about as thick as it’s going to get. If it’s too thick, you can add more milk. Too thin? should have added more flour in the beginning. If you add more now it may be lumpy. You can blend some flour and milk vigorously in a jar and add it, then bring it to a boil again. make sure you’re not burning the biscuits or eggs while you’re messing around with the gravy.
1 16oz can plums, rinsed, drained, and pitted
1/2 c orange juice
1/4 c finely chopped onion
1 Tbsp minced fresh ginger
1/4 tsp ground cinnamon
1 lb boneless skinless chicken breast, cut into thin strips
6 (7-inch) flour tortillas
3 cups coleslaw mix
1. Bamix the plums until almost smooth. Combine plums, orange juice, onion, ginger, and cinnamon in slow cooker; mix well. Place chicken strips over plum mixture. Cover and cook on LOW for 3 to 4 hours.
2. Create a tortilla wrap with chicken, sauce, and coleslaw. Use remaining plum sauce for dipping.
Adapted from Home-Tested Slow Cooker Recipes:
Mu Shu Turkey p. 96
Tuesday, April 26, 2011
I made this, along with roasted vegetables for the gang (Jack, Tamara, Andrea, & Lupita) over our spring break in Phoenix.
Photo: Photo: Randy Mayor; Styling: Rose Nguyen
Blackened Cumin-Cayenne Tilapia via myrecipes.com
YIELD: 4 servings (serving size: 1 fillet)
1 tablespoon olive oil
4 (6-ounce) tilapia fillets
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
1. Preheat broiler.
2. Rub oil evenly over fish. Combine cumin, salt, garlic powder, and peppers; sprinkle over fish. Arrange fish on a broiler pan coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.
Friday, April 22, 2011
1/2 cup melted margarine
1/3 cup dry onions
1 1/2 cup grated cheese
2 cups sour cream
2 cans Cream of Chicken soup
1 tsp. salt
Pour mixtures over grated potatoes and mix. Spread into a 9X13 pan.
Sprinkle with crushed cornflakes or parsley. Bake 45 minutes at 350.
Tips: Don't over boil the potatoes or it will be hard to grate. A chopped onion can be substituted for dry onions. Place dry or fresh onion with the margarine when melting. Frozen potatoes can be used (but not as good!).
Make the filling: Open dates and remove pits. Dice. Boil and reduce to simmer. While simmering, mash the dates until you’re happy. I liked mine with some chunks left in them. If you don’t like any chunks at all, you might have to put it in the blender. When dates look thickened enough to spread with a spoon, they’re done.
2 cups (8 1/2 ounces) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk
1 additional large egg (to brush on pastry)
Make the dough: Whisk together the flour, sugar, and salt. Work in the butter with your fingers, pastry blender or food processor until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. If you’ve used a food processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured counter if necessary.
Divide the dough in half (approximately 8 1/4 ounces each), shape each half into a smooth rectangle, about 3×5 inches. You can roll this out immediately (see Warm Kitchen note below) or wrap each half in plastic and refrigerate for up to 2 days.
Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. [You can use a 9" x 13" pan, laid on top, as guidance.] Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Paint with egg whites. Repeat with remaining tarts.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
Bake the tarts: Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.
Note: I adapted this recipe from http://smittenkitchen.com/2010/04/homemade-pop-tarts/ where there are ideas for other fillings. Apparently this recipe had there been adapted already from someone else's site.
Thursday, April 7, 2011
With strawberries on sale and Spring here to stay, I thought this was a fun way to celebrate a bit of warm weather.
Spanish for "fresh water," agua fresca is a refreshing, fruit-infused drink that is served throughout Mexico. Depending on the ripeness of the berries, adjust the amount of sugar for desired sweetness.
YIELD: 8 cups (serving size: 1 1/3 cups)
- 4 cups water
- 1/3 cup sugar
- 6 cups hulled strawberries
- 1/4 cup fresh lime juice (about 2 limes)
Combine water and sugar, stirring until sugar dissolves. Place strawberries in a blender, and process until smooth. Combine the sugar mixture, strawberry puree, and juice; stir well.
Sunday, April 3, 2011
I halved the recipe and made these with fresh oregano (left over from the carrot salad).
These easy, pretty sweet potatoes are good either hot or at room temperature. Use any favorite fresh herbs; we had the best results with leaves of Italian parsley, small sprigs of rosemary, and oregano leaves. PREP AND COOK TIME: About 1 hour
Yield: Makes 10 to 12 servings
- 8 sweet potatoes (about 4 lb. total), such as Garnet or Jewel (sometimes sold as yams)
- 1/2 cup olive oil
- Salt and fresh-ground pepper
- 16 sprigs fresh herbs, such as Italian parsley, rosemary, or oregano (see notes), rinsed and patted dry
1. Scrub sweet potatoes; trim and discard any spots where skin is discolored or broken. Cut sweet potatoes in half lengthwise.
2. Pour 1/4 cup olive oil into each of two 9- by 13-inch glass baking dishes and tilt to coat pan. Sprinkle all over with salt and pepper.
3. Lay an herb sprig flat on the cut side of each sweet potato half, then lay half, cut side down, in oil (halves can touch).
4. Bake in a 425° oven until potatoes are soft when pressed on top and cut sides are golden brown (carefully lift up pan to check), about 1 hour. Using a metal spatula, carefully transfer sweet potato halves to a platter. Discard remaining oil in baking pans.
- Calories: 167 (34% from fat)
- Protein: 1.8g
- Fat: 6.3g (sat 0.9)
- Carbohydrate: 27g
- Fiber: 3.3g
- Sodium: 15mg
- Cholesterol: 0.0mg
I made this for a double date with some friends and it was quite the hit. Since I’m frugal, I used lamb shoulder, since it was more economical than the lamb chops. I served it with roasted sweet potatoes and a couscous salad.
Total: 20 minutes
Yield: 4 servings (serving size: 2 lamb chops and about 2 tablespoons sauce)
- 1/2 cup apricot preserves
- 2 teaspoons Dijon mustard
- 1 teaspoon bottled minced garlic
- 1 teaspoon lower-sodium soy sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon black pepper
- 8 (4-ounce) lamb loin chops, trimmed
- Cooking spray
1. Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lamb to pan; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot mixture, turning lamb to coat. Place 2 chops on each of 4 plates; spoon remaining apricot mixture evenly over chops.
- Calories: 287
- Fat: 8.6g (sat 3g,mono 3.8g,poly 0.6g)
- Protein: 26.1g
- Carbohydrate: 26.7g
- Fiber: 0.3g
- Cholesterol: 81mg
- Iron: 2.1mg
- Sodium: 350mg
- Calcium: 32mg
Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro. Yield: 4 servings.
My roommate introduced me to this delicious sauce. I found that it makes the perfect topping to a cheesecake.
- 1 pound fresh or frozen blueberries
- 4 (1/2-inch-wide) strips lemon peel
- 1/3 cup granulated sugar
- 1/2 cup water
- 1 tablespoon cornstarch
- 1 tablespoon water
Combine blueberries, lemon peel, sugar, and water in a medium saucepan. Bring berry mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer for 5 minutes. Strain the mixture through a fine mesh sieve, pressing on solids to release as much liquid as possible. Discard solids and return sauce to a clean saucepan. In a small bowl, combine the cornstarch and water, stirring until smooth. Add the cornstarch mixture to the blueberry sauce, stirring until the sauce comes to a boil. Allow to boil for 1 minute. Remove from the heat and cool sauce to room temperature.
Yield: 1 1/4 cups
Saturday, April 2, 2011
Total: 27 minutes
Yield: 4 servings (serving size: 1 cup)
- 2 tablespoons dark sesame oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- 3/4 cup water
- 3 tablespoons lower-sodium soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon brown sugar
- 1/2 teaspoon bottled minced ginger
- 1 to 1 1/2 teaspoons crushed red pepper
- 1 cup thinly sliced red bell pepper (about 1 large pepper)
- 1 cup snow peas, trimmed
- 2 tablespoons chopped unsalted, dry-roasted peanuts
1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.
- Calories: 275
- Fat: 13.8g (sat 2.6g,mono 5.3g,poly 4.8g)
- Protein: 25.3g
- Carbohydrate: 11.9g
- Fiber: 2.2g
- Cholesterol: 94mg
- Iron: 2mg
- Sodium: 502mg
Friday, April 1, 2011
Warm flavors like sage and cinnamon play up the contrast between the juicy chops and caramelized apples. Tart Granny Smiths and slightly sweeter Braeburn apples both work well for this dish.
Yield: 4 servings (serving size: 1 pork chop and 3/4 cup apple mixture)
- 1 teaspoon dried rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
- 1/2 teaspoon vegetable oil
- Cooking spray
- 1 teaspoon butter
- 4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
- 1 tablespoon brown sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- Dash of salt
Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. Remove the pork from pan. Cover and keep warm.
Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently. Serve the apples with pork.
- Calories: 251 (30% from fat)
- Fat: 8.3g (sat 3.1g,mono 3.3g,poly 0.9g)
- Protein: 24.1g
- Carbohydrate: 20.2g
- Fiber: 2.3g
- Cholesterol: 67mg
- Iron: 0.9mg
- Sodium: 388mg
- Calcium: 38mg
Since chicken doesn’t agree with my boyfriend, I’m experimenting with different types of meat. I’m enjoying having someone else to cook for, and it’s fun to try out new recipes. I really enjoyed the sautéed apples. Mmmm yumm.
Yield: 8 servings (serving size: 1/2 cup)
- 4 cups (1/4-inch-thick) slices carrot (about 2 pounds)
- 1/4 cup minced fresh cilantro
- 2 tablespoons white balsamic vinegar
- 1 tablespoon extravirgin olive oil
- 2 teaspoons minced fresh oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced
Combine all ingredients in a large bowl, tossing to coat carrots. Cover and chill at least 1 hour or overnight to enhance flavors.
- Calories: 59 (29% from fat)
- Fat: 1.9g (sat 0.3g,mono 1.3g,poly 0.2g)
- Protein: 0.8g
- Carbohydrate: 10.3g
- Fiber: 2.1g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 164mg
- Calcium: 42mg
I made this yesterday for a few friends and it was a definite hit. I felt like it didn’t need as much garlic, unless you enjoy being a fire-breathing garlic-dragon. It adds a nice crunchy texture to a dinner.