Saturday, January 30, 2010
Feb Theme
Alright everyone, get out your favorite recipe and share it w/the rest of us. Don't hold out on us.
Tuesday, January 12, 2010
Homemade Granola Bars
This is such a fast recipe and they are really good.
from Sisters' Cafe
2 1/2 cups quick cooking oats
1/2 cup rice krispy cereal
1/4 cup coconut
1/2 cup mini chocolate chips
1/2 cup brown sugar
1/2 tsp salt
1/2 cup butter, softened
1/4 cup honey
1/2 tsp vanilla
Add all ingredients to a bowl and mix together until combined. Press into a square 8x8 pan.
Bake at 350 for 20 minutes. Cool for 10 minutes and score into bars.
Let it set completely and then cut into bars
from Sisters' Cafe
2 1/2 cups quick cooking oats
1/2 cup rice krispy cereal
1/4 cup coconut
1/2 cup mini chocolate chips
1/2 cup brown sugar
1/2 tsp salt
1/2 cup butter, softened
1/4 cup honey
1/2 tsp vanilla
Add all ingredients to a bowl and mix together until combined. Press into a square 8x8 pan.
Bake at 350 for 20 minutes. Cool for 10 minutes and score into bars.
Let it set completely and then cut into bars
Monday, January 4, 2010
Middle Eastern Chickpea Miniburger
yours truly from Cooking Light
1 (8 ounce) red potato
3 tablespoons olive oil, divided
1 teaspoon minced garlic
1 (15.5 ounce) can chickpeas, rinsed, drained adn divided
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
2 large egg whites, lightly beaten
1. Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 tablespoons chickpeas' place in a small bowl. Add remaining chickpeas to potato mixture, mash until well blended. Stir in remaining chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/2 cup/portion) shaping each into a 3-inch patty.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Carefully turn patties over, cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.
Recipes like these will keep me going the more vegan I go. (If you ignore the part about the egg whites...)
Tuesday, December 22, 2009
Chile Verde Burritos
from the Sister’s Cafe
I love this recipe! To see a picture click here
1 1/2 pounds pork roast, fat removed as much as possible (I use a beef roast)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper
Monetary Jack Cheese
Cilantro
Lettuce
Onions
Tomatoes
Sour Cream
In a large heavy pot, over medium heat, brown meat (I skip browning it and just saute garlic and onions), then add onion and garlic and sauté a few minutes.
Stir remaining ingredients in a crockpot, add meat, cover and cook on low for 7-8 hours or until done.
Ladle out liquid from crockpot, straining out & reserving the vegetables to return to crockpot with the roast. When cooked, shred meat in a food processor or by hand. Pour liquid into a saucepan. Bring to a boil and simmer, stirring often until thickened.
Pour over meat and stir or serve on the side.
Garnish as desired.
I love this recipe! To see a picture click here
1 1/2 pounds pork roast, fat removed as much as possible (I use a beef roast)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper
Monetary Jack Cheese
Cilantro
Lettuce
Onions
Tomatoes
Sour Cream
In a large heavy pot, over medium heat, brown meat (I skip browning it and just saute garlic and onions), then add onion and garlic and sauté a few minutes.
Stir remaining ingredients in a crockpot, add meat, cover and cook on low for 7-8 hours or until done.
Ladle out liquid from crockpot, straining out & reserving the vegetables to return to crockpot with the roast. When cooked, shred meat in a food processor or by hand. Pour liquid into a saucepan. Bring to a boil and simmer, stirring often until thickened.
Pour over meat and stir or serve on the side.
Garnish as desired.
Monday, December 7, 2009
Perfect Hot Chocolate
from Martha Stewart
This was the first home made hot chocolate recipe I've tried, so if you have a terrific recipe, go ahead and post it, but I really enjoyed this one. Additionally, I will never again go a year w/o Hatsuho's peppermint + candycane marshmallow recipe. They are perfect for hot chocolate!
...
10 ounces best-quality bittersweet or semisweet chocolate, chopped
2 quarts milk
1 teaspoon pure vanilla extract
Combine chocolate and milk in a large saucepan over medium heat. Whisk until chocolate is melted and milk is very hot and frothy, about 20 minutes.
Remove from heat. Add vanilla; pour into a blender, filling halfway. Blend, holding lid in place (the hot liquid will expand), until frothy. Serve immediately. Blend remaining milk-and-chocolate mixture.
2 quarts milk
1 teaspoon pure vanilla extract
Combine chocolate and milk in a large saucepan over medium heat. Whisk until chocolate is melted and milk is very hot and frothy, about 20 minutes.
Remove from heat. Add vanilla; pour into a blender, filling halfway. Blend, holding lid in place (the hot liquid will expand), until frothy. Serve immediately. Blend remaining milk-and-chocolate mixture.
Saturday, December 5, 2009
Just Chicken Pot Pie (great way to use left over turkey!)
from America’s Best Lost Recipes
I am not a pot pie person, or a crust person, but this is Really good! I even Love the crust!! We did use our Thanksgiving left over turkey and it turned out great. Making the crust a day early is advised to cut some prep work on the day of, and it has to chill anyway.
2 ½ lbs chicken
Salt and pepper
1 stick butter
1 celery rib, chopped fine
2 cloves garlic minced
1/3 c flour
12 oz can evaporated milk
2 c low sodium chicken broth
1 tsp grated lemon zest
3 scallions chopped
1 recipe Double Crust Pie Dough
¾ c shredded sharp cheddar cheese
1 large egg, beaten, for brushing
Prepare pie dough.
Adjust oven rack to middle position. Heat oven to 400. Pat chicken dry with paper towels and season with salt and pepper. Roast until chicken registers 160 degrees, about 35 minutes. Let cool to room temperature. Reduce oven temperature to 350.
Melt butter in a saucepan over medium heat. Cook celery until softened, about 5 minutes. Add garlic and cook about 30 seconds until fragrant. Stir in flour and cook until it begins to brown, about 1 minute.
Stir in milk, broth, and zest and bring to a boil. Reduce heat to low and simmer until thickened, about 5 minutes. Strain sauce into a large bowl (discard vegetables), stir in the chicken and scallions and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.
Spoon chicken mixture into pie shell and sprinkle with cheese. Top with remaining chilled circle of dough. Trim all but 1/2” dough overhanging the edge of the pie plate. Press top and bottom of crusts together, then tuck edges underneath. Crimp dough evenly around the edge of the pie using your fingers.
Cut 4, 2” slits in top of dough, brush with beaten egg, and bake until crust is deep golden brown, 45-55 minutes. Let cool 10 minutes. Serve.
Double Crust Pie Dough:
2 ½ c flour
2 T sugar
1 tsp salt
8 T vegetable shortening, cut into 1/2” pieces and chilled
12 T butter cut into ¼” pieces and chilled
6-8 T ice water
Process flour, sugar, and salt in food processor until combined. Scatter shortening over the top and process until mixture has the texture of coarse sand. Scatter butter pieces over the top and process until it resembles coarse crumbs. Transfer to a bowl.
Sprinkle 6 T water over mixture. Stir and press dough together, using a stiff rubber spatula, until dough sticks together. If dough does not come together, stir in remaining water, 1 T at a time until it does.
Divide dough into 2 even pieces and flatten each into a 4” disk. Wrap each tightly in plastic wrap and refrigerate 1 hour. (The dough can be refrigerated if wrapped tightly for 2 days, or frozen for 2 months. If frozen, let the dough thaw on countertop until malleable before rolling).
Let the chilled dough soften slightly at room temperature before rolling out into 2, 12” circles on a floured surface and fitting one into pie plate. Chill the other. To make the top, let it roll around the rolling pin to lift.
2 ½ lbs chicken
Salt and pepper
1 stick butter
1 celery rib, chopped fine
2 cloves garlic minced
1/3 c flour
12 oz can evaporated milk
2 c low sodium chicken broth
1 tsp grated lemon zest
3 scallions chopped
1 recipe Double Crust Pie Dough
¾ c shredded sharp cheddar cheese
1 large egg, beaten, for brushing
Prepare pie dough.
Adjust oven rack to middle position. Heat oven to 400. Pat chicken dry with paper towels and season with salt and pepper. Roast until chicken registers 160 degrees, about 35 minutes. Let cool to room temperature. Reduce oven temperature to 350.
Melt butter in a saucepan over medium heat. Cook celery until softened, about 5 minutes. Add garlic and cook about 30 seconds until fragrant. Stir in flour and cook until it begins to brown, about 1 minute.
Stir in milk, broth, and zest and bring to a boil. Reduce heat to low and simmer until thickened, about 5 minutes. Strain sauce into a large bowl (discard vegetables), stir in the chicken and scallions and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.
Spoon chicken mixture into pie shell and sprinkle with cheese. Top with remaining chilled circle of dough. Trim all but 1/2” dough overhanging the edge of the pie plate. Press top and bottom of crusts together, then tuck edges underneath. Crimp dough evenly around the edge of the pie using your fingers.
Cut 4, 2” slits in top of dough, brush with beaten egg, and bake until crust is deep golden brown, 45-55 minutes. Let cool 10 minutes. Serve.
Double Crust Pie Dough:
2 ½ c flour
2 T sugar
1 tsp salt
8 T vegetable shortening, cut into 1/2” pieces and chilled
12 T butter cut into ¼” pieces and chilled
6-8 T ice water
Process flour, sugar, and salt in food processor until combined. Scatter shortening over the top and process until mixture has the texture of coarse sand. Scatter butter pieces over the top and process until it resembles coarse crumbs. Transfer to a bowl.
Sprinkle 6 T water over mixture. Stir and press dough together, using a stiff rubber spatula, until dough sticks together. If dough does not come together, stir in remaining water, 1 T at a time until it does.
Divide dough into 2 even pieces and flatten each into a 4” disk. Wrap each tightly in plastic wrap and refrigerate 1 hour. (The dough can be refrigerated if wrapped tightly for 2 days, or frozen for 2 months. If frozen, let the dough thaw on countertop until malleable before rolling).
Let the chilled dough soften slightly at room temperature before rolling out into 2, 12” circles on a floured surface and fitting one into pie plate. Chill the other. To make the top, let it roll around the rolling pin to lift.
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