I missed the Pacific NW today. And I've been craving protein all this week after some really fantastic yoga sessions. I made this up on my own. I hope you like it!
Crust:
Start with preparing my favorite pie crust recipe and add 1 tablespoon Penzey's Mural of Flavor before mixing. (My daughter says this makes it taste like pot pie crust.) Partially bake, cool.
Quiche:
1 cup cream and 1 cup skim milk or 2 cups half and half
2 eggs
1 1/4 cups mozzerella / parmesan cheese combination
8 oz of salmon baked at 375 degrees for about 8-12 minutes (almost done) and then tear into bite sized pieces.
12 can of diced, no salt tomatoes, drained in a seive (you'll only use about 2/3 of the can).
1 tablespoon capers
Penzey's dill weed
Green onion sliced in thin rings
Directions:
Beat eggs and mix in the cream/milk mixture.
In cooled pie crust sprinkle 1/3 of the cheese mixture on the bottom. Sprinkle 1/2 of the salmon bites around the bottom. Sprinkle about 1/3 of the tomato. Sprinkle about 1/2 of the capers and 1/2 of the green onions. Sprinkle the layer very lightly with dill.
Repeat layer with the exception of the dill.
Top with last 1/3 of cheese. Pour egg/milk mixture over into crust. Sprinkle lightly with dill.
Bake for 50-60 minutes in 350 degree oven until crust is lightly browned and center is just set. Let sit about 10 minutes before serving. Best if cooled, refrigerated, reheated and served later.
Serves 4-6.
Lox and bagels with a different bagel! Ballard locks without the locks :) And the significance is....I had my first lox and bagels at....you guessed it - The Ballard Locks in Seattle!
Saturday, January 24, 2009
Monday, January 19, 2009
Utah Fog
My favorite coffee place is promoting an earl grey tea with lavender and milk. My brain thinks coffee when I'm there. But when I tried one of these teas and loved it. So at home, I found a way to make my own....and I can do a decaf version.
Hot water
Earl Grey tea bags (regular or decaf) or loose leaf
Culinary lavender buds (mine are from Washington State)
Milk or cream
Sugar if desired
Heat the water via teapot, microwave or fancy spigot.
Pour over teabag and add one pinch of lavender buds which you've rubbed between your fingers.
Let brew for a bit. Remove teabag and buds. Add warmed milk and/or cream. Add pinch of sugar if desired.
Relax, say "ahh" and enjoy.
Hot water
Earl Grey tea bags (regular or decaf) or loose leaf
Culinary lavender buds (mine are from Washington State)
Milk or cream
Sugar if desired
Heat the water via teapot, microwave or fancy spigot.
Pour over teabag and add one pinch of lavender buds which you've rubbed between your fingers.
Let brew for a bit. Remove teabag and buds. Add warmed milk and/or cream. Add pinch of sugar if desired.
Relax, say "ahh" and enjoy.
Sunday, January 18, 2009
English Lemon Shortbread Strips
English Lemon Shortbread Strips
(Another winner from Culinary in the Country - Which they adapted from LandOLakes.)
These are vibrant and tasty. They are very easy to make. I took them to work and received lots of compliments (and a couple return-ees)!
For the dough
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar
1 tablespoon plus 1 teaspoon fresh grated lemon zest
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 cup fresh lemon juice
For the glaze
1 cup confectioners' sugar
2 tablespoons butter, softened
2 tablespoons fresh lemon juice
1 tablespoon fresh grated lemon zest
To prepare the dough
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and salt. In a large mixing bowl, add sugar and zest - use your fingers to massage the zest into the sugar until very fragrant and combined. Add butter and beat mixture together until smooth. Add juice and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs. Scoop mixture into a 10" x 15" baking pan coated with nonstick spray. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes. Remove and place pan on a wire rack to cool completely.
To prepare the glaze
In a small bowl, whisk together confectioners' sugar, butter and lemon juice until smooth. Spread glaze over the cooled shortbread and sprinkle with lemon zest, if desired. Set aside and let stand at least 30 minutes before cutting. The cooler the shortbread, the sturdier it will be. I like to let it sit overnight before cutting. (Except for one little tiny piece from a corner!)
Makes about 40 cookies.
(Another winner from Culinary in the Country - Which they adapted from LandOLakes.)
These are vibrant and tasty. They are very easy to make. I took them to work and received lots of compliments (and a couple return-ees)!
For the dough
4 1/2 cups all-purpose flour
1 teaspoon salt
1 cup granulated sugar
1 tablespoon plus 1 teaspoon fresh grated lemon zest
1 pound (4 sticks or 32 tablespoons) unsalted butter, softened
1/4 cup fresh lemon juice
For the glaze
1 cup confectioners' sugar
2 tablespoons butter, softened
2 tablespoons fresh lemon juice
1 tablespoon fresh grated lemon zest
To prepare the dough
Preheat oven to 350 degrees. In a medium bowl, whisk together flour and salt. In a large mixing bowl, add sugar and zest - use your fingers to massage the zest into the sugar until very fragrant and combined. Add butter and beat mixture together until smooth. Add juice and mix until combined and creamy, making sure to scrape down the sides as needed. Add flour mixture and beat just until the mixture resembles coarse crumbs. Scoop mixture into a 10" x 15" baking pan coated with nonstick spray. Place into the oven and bake until the top is lightly golden, about 25 to 35 minutes. Remove and place pan on a wire rack to cool completely.
To prepare the glaze
In a small bowl, whisk together confectioners' sugar, butter and lemon juice until smooth. Spread glaze over the cooled shortbread and sprinkle with lemon zest, if desired. Set aside and let stand at least 30 minutes before cutting. The cooler the shortbread, the sturdier it will be. I like to let it sit overnight before cutting. (Except for one little tiny piece from a corner!)
Makes about 40 cookies.
Maple-Balsamic Pork Medallions
Maple-Balsamic-Glazed Pork Medallions
Cooking Light - Modified
Ingredients
1/4 cup maple syrup
3 tablespoons balsamic vinegar
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat.
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat.
Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.
Cooking Light - Modified
Ingredients
1/4 cup maple syrup
3 tablespoons balsamic vinegar
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat.
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat.
Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.
Sunday, January 11, 2009
Tortilla de Patata Dos
4 potatoes, sliced thin
1 onion, sliced thin
olive oil
3 garlic cloves, minced
salt and pepper
2 roasted red peppers, sliced into strips and then squares
6 sundried tomato halves, "rehydrated"/softened, sliced with hard centers removed/discarded.
1 cup chopped ham
6 eggs
Cook potatoes and onions in olive oil, add garlic when potatoes are nearly done/lightly browned. Salt and pepper to taste. Wisk eggs, add potato/onion mixture. Add peppers, tomatoes and ham.
Place in pan, cook bottom, helping liquid top flow to sides. Flip, cook until done. Slice like pie.
1 onion, sliced thin
olive oil
3 garlic cloves, minced
salt and pepper
2 roasted red peppers, sliced into strips and then squares
6 sundried tomato halves, "rehydrated"/softened, sliced with hard centers removed/discarded.
1 cup chopped ham
6 eggs
Cook potatoes and onions in olive oil, add garlic when potatoes are nearly done/lightly browned. Salt and pepper to taste. Wisk eggs, add potato/onion mixture. Add peppers, tomatoes and ham.
Place in pan, cook bottom, helping liquid top flow to sides. Flip, cook until done. Slice like pie.
Thursday, January 1, 2009
Brownie, Mousse and Raspberry
This was a delightful dessert. Lots of mmmmmm's to be heard.
Favorite brownie recipe (I used a Penzey's recipe)
Favorite mousse recipe (I used Mrs. Fields)
Favorite raspberry sauce recipe (I used Mrs. Fields)
Make brownies early or a day ahead so they are cool. Place individual brownie slices at the bottom of small dessert bowls. Make mousse and spoon a generous dollup on top of each brownie. Make a small indentation on the top to be a small reservoir for the raspberry sauce. Chill the mousse until set. When ready to serve, drizzle the raspberry sauce on each serving.
Yes, those are moans of contentment.
Favorite brownie recipe (I used a Penzey's recipe)
Favorite mousse recipe (I used Mrs. Fields)
Favorite raspberry sauce recipe (I used Mrs. Fields)
Make brownies early or a day ahead so they are cool. Place individual brownie slices at the bottom of small dessert bowls. Make mousse and spoon a generous dollup on top of each brownie. Make a small indentation on the top to be a small reservoir for the raspberry sauce. Chill the mousse until set. When ready to serve, drizzle the raspberry sauce on each serving.
Yes, those are moans of contentment.
Secret Family Recipe Lasagna
Secret Family Recipe Lasagna
My grandson requested "Secret Family Recipe Lasagna" for New Years. I don't, actually didn't, have a secret recipe. But I made one up for him. After dinner he commented that we need to have it for ALL holidays and ALL birthdays and ALL celebrations forever and always. Now you can too. Shhhh, don't tell him I shared the secret.
That and the brownie and mousse topped with raspberry sauce - Happy New Year!
Barilla lasagna noodles (I quit buying other brands). Lay the dried noodles out in your pan to see how many you'll need to make. You'll be doing three layers.
olive oil
Mom's spaghetti sauce (about 3 cups)
1/2 lb. lean hamburger
1/2 lb. lean sausage (spicy is fine)
1/2 cup diced onion
2-3 tbls. diced garlic
salt and pepper as desired
1 lb mozerella (I liked grating it myself)
1/2 cup (about 4 oz) greatated parmesan (I grated it myself)
3 cups ricotta cheese
2 eggs, beaten
Heat the spaghetti sauce if it's been thawing. Cook hamburger and sausage with onion and garlic. Drain meat, add to spaghetti sauce. Let cool slghtly (you'll want to be able to use your hands to place it in the lasagna pan).
I cook half the lasagna noodles in two batches. Heat the water to boiling with a little oil. Barilla states to cook the noodles 8-9 minutes (once the water starts to boil again after adding the noodles). Their timing is perfect. Drain the noodles in a collander and use tepid water to rinse. (Again, cooling them down so you can handle them.) Place the rinsed noodles on foil or a clean, but damp spot on the counter (so they don't stick together).
While the noodles are boiling grate the cheeses, beat the eggs a little and mix the cheeses and the eggs together.
Preheat oven to 350 degrees. Assemble all your "parts" for the lasagna within arms reach on the counter. Oil/Pam a 9x12 or 13 inch pan. Line the bottom of the pan with noodles. Add a layer of spaghetti sauce/meat mixture using 1/3 of the sauce. Add a layer of cheese using 1/3 of the cheese mixture. Repeat two more times.
Before the last layer of sauce and cheese are added, I press down on the top layer of noodles just a bit to make the lower layers be dense.
Bake for 40-60 minutes - until the center is hot and starting to bubble. Remove from oven and let sit for 10-15 minutes. Have a knife and pizze cutter handy to slice into 9-12 servings. Use a spatula to remove the hearty slices.
Celebrate and enjoy!
My grandson requested "Secret Family Recipe Lasagna" for New Years. I don't, actually didn't, have a secret recipe. But I made one up for him. After dinner he commented that we need to have it for ALL holidays and ALL birthdays and ALL celebrations forever and always. Now you can too. Shhhh, don't tell him I shared the secret.
That and the brownie and mousse topped with raspberry sauce - Happy New Year!
Barilla lasagna noodles (I quit buying other brands). Lay the dried noodles out in your pan to see how many you'll need to make. You'll be doing three layers.
olive oil
Mom's spaghetti sauce (about 3 cups)
1/2 lb. lean hamburger
1/2 lb. lean sausage (spicy is fine)
1/2 cup diced onion
2-3 tbls. diced garlic
salt and pepper as desired
1 lb mozerella (I liked grating it myself)
1/2 cup (about 4 oz) greatated parmesan (I grated it myself)
3 cups ricotta cheese
2 eggs, beaten
Heat the spaghetti sauce if it's been thawing. Cook hamburger and sausage with onion and garlic. Drain meat, add to spaghetti sauce. Let cool slghtly (you'll want to be able to use your hands to place it in the lasagna pan).
I cook half the lasagna noodles in two batches. Heat the water to boiling with a little oil. Barilla states to cook the noodles 8-9 minutes (once the water starts to boil again after adding the noodles). Their timing is perfect. Drain the noodles in a collander and use tepid water to rinse. (Again, cooling them down so you can handle them.) Place the rinsed noodles on foil or a clean, but damp spot on the counter (so they don't stick together).
While the noodles are boiling grate the cheeses, beat the eggs a little and mix the cheeses and the eggs together.
Preheat oven to 350 degrees. Assemble all your "parts" for the lasagna within arms reach on the counter. Oil/Pam a 9x12 or 13 inch pan. Line the bottom of the pan with noodles. Add a layer of spaghetti sauce/meat mixture using 1/3 of the sauce. Add a layer of cheese using 1/3 of the cheese mixture. Repeat two more times.
Before the last layer of sauce and cheese are added, I press down on the top layer of noodles just a bit to make the lower layers be dense.
Bake for 40-60 minutes - until the center is hot and starting to bubble. Remove from oven and let sit for 10-15 minutes. Have a knife and pizze cutter handy to slice into 9-12 servings. Use a spatula to remove the hearty slices.
Celebrate and enjoy!
Sunday, December 28, 2008
Tortilla de Patata
Tortilla de Patata
Last year (I can only say that for four more days) when I was in Spain, I ran into this offering in the Navarra region and again in the Galacia region. Tortilla there, is not the flour/corn flatbread we think of in the States as Mexican food. In Spain, the tortillas refer to pan-sized egg omeletes that are sliced like we do with pies.
These were hearty meals, held up well in the backpack and did not spoil (at least for the day or two I would haul them around - yes, unrefrigerated).
When I returned to the U.S.A., I craved the foods that I had enjoyed on the Camino. I found a website that had imported food and items from Spain. Last year it was Cola Cao and Membrillo that I ordered. To make the tortillas it requires that you flip the pan sized omelet over. So before Christmas it meant pan > plate > pan > plate. Quite an undertaking when one utensil is HOT.
The only thing I "wished" for for Christmas was a Tortilla Espanola pan. A double skillet (they hook together) for making the basic Tortilla de Patata (and its variations). Thank you baby doll!
Here's the recipe sent with the pan....a Google search will net you others with various combinations of ingredients: peppers, ham, etc.
Ingredients:
6 eggs
4 large potatoes, peeled, sliced thin.
1 medium onion, sliced thin.
olive oil
salt
Peel and slice the potatoes. I cut them in half lengthwise and then sliced them. Same with the onion. Brown the potatoes and onions in a pan with the olive oil. The potatoes should be ready to eat when done.
Wisk the eggs in a large bowl and add the browned potato/onion mixture. The English translation says to "check for salt". I did and it was on the counter, right by the stove. Then I added it. You'll have to guess how much because I didn't feel like tasting raw eggs for the salt content. And I peppered it up too...just because I do that.
Oil your pan again and add the mixture. Cook until set and slightly browned. Cover with another heated frying pan or slide on to a plate. Either flip the pans over or put the uncooked side down into the original pan. Cook until brown again, not letting the inside fully dry out (cook). Remove to serving plate and let it stand for a few minutes. Slice and serve.
I heated a ham steak while this was cooking. Nice and lean and tasty with the tortilla.
Last year (I can only say that for four more days) when I was in Spain, I ran into this offering in the Navarra region and again in the Galacia region. Tortilla there, is not the flour/corn flatbread we think of in the States as Mexican food. In Spain, the tortillas refer to pan-sized egg omeletes that are sliced like we do with pies.
These were hearty meals, held up well in the backpack and did not spoil (at least for the day or two I would haul them around - yes, unrefrigerated).
When I returned to the U.S.A., I craved the foods that I had enjoyed on the Camino. I found a website that had imported food and items from Spain. Last year it was Cola Cao and Membrillo that I ordered. To make the tortillas it requires that you flip the pan sized omelet over. So before Christmas it meant pan > plate > pan > plate. Quite an undertaking when one utensil is HOT.
The only thing I "wished" for for Christmas was a Tortilla Espanola pan. A double skillet (they hook together) for making the basic Tortilla de Patata (and its variations). Thank you baby doll!
Here's the recipe sent with the pan....a Google search will net you others with various combinations of ingredients: peppers, ham, etc.
Ingredients:
6 eggs
4 large potatoes, peeled, sliced thin.
1 medium onion, sliced thin.
olive oil
salt
Peel and slice the potatoes. I cut them in half lengthwise and then sliced them. Same with the onion. Brown the potatoes and onions in a pan with the olive oil. The potatoes should be ready to eat when done.
Wisk the eggs in a large bowl and add the browned potato/onion mixture. The English translation says to "check for salt". I did and it was on the counter, right by the stove. Then I added it. You'll have to guess how much because I didn't feel like tasting raw eggs for the salt content. And I peppered it up too...just because I do that.
Oil your pan again and add the mixture. Cook until set and slightly browned. Cover with another heated frying pan or slide on to a plate. Either flip the pans over or put the uncooked side down into the original pan. Cook until brown again, not letting the inside fully dry out (cook). Remove to serving plate and let it stand for a few minutes. Slice and serve.
I heated a ham steak while this was cooking. Nice and lean and tasty with the tortilla.
Thursday, December 25, 2008
Christmas Buffet
Christmas Day was just supposed to be breakfast and dinner. But I received new cookbooks and utensils and didn't dally in using them. The menu below reflects dinner and what I did the rest of the day.
Breakfast:
Biscuits and Gravy
Dinner:
Gingersnap Pot Roast with Dumplings
Pefect Mashed Potatoes
Homemade Cranberry Sauce
Nope - no vegetable - it was Christmas!
Extras:
Chocolate Mousse in white chocolate serving cups
Eggnog Cookies
The last two were from a Christmas gift/cookbook. I've posted the link. But, I've also heard it is out of print now. Well, I'm so happy I got one. LOVE IT! The mousse will be a regular item for me to make. So sweet, so good, and not really bad for you in the small serving sizes I made. The chocolate serving cups? Well, I have plans for those in the future - in a much smaller size. So easy, so decadent!
I spent the entire day (after presents) in the kitchen!
Check out my next post for another Christmas gift that was awesome!
Breakfast:
Biscuits and Gravy
Dinner:
Gingersnap Pot Roast with Dumplings
Pefect Mashed Potatoes
Homemade Cranberry Sauce
Nope - no vegetable - it was Christmas!
Extras:
Chocolate Mousse in white chocolate serving cups
Eggnog Cookies
The last two were from a Christmas gift/cookbook. I've posted the link. But, I've also heard it is out of print now. Well, I'm so happy I got one. LOVE IT! The mousse will be a regular item for me to make. So sweet, so good, and not really bad for you in the small serving sizes I made. The chocolate serving cups? Well, I have plans for those in the future - in a much smaller size. So easy, so decadent!
I spent the entire day (after presents) in the kitchen!
Check out my next post for another Christmas gift that was awesome!
Gingersnap Pot Roast with Dumplings
Gingersnap Pot Roast
My mother-in-law gave me this recipe many years ago. I made it once for a boss/friend of mine who was a gourmet cook. I caught him in the kitchen after dinner spooning the gravy directly out of the pan. Easy and tasty!
Pot Roast:
Beef Pot Roast, plan to cook it 1/2 hour per pound.
Olive oil
12-16 gingersnap cookies, crumpled
1 onion sliced thin
3-4 tbls. vinegar
Salt
Pepper
Dahs of clove
Water
Dumplings:
1 cup flour
1 tsp. salt
2-1/2 tsp. baking powder
milk
Heat oven to 300 degrees. In a dutch oven/roaster that can be placed in the oven AND used on the stove (I have a Pyrex/Correlle one that's probably considered an antique by now), heat the oil and brown the roast.
Drain any remaining oil, add onions, add enough water (hot water if using a glass pot) to cover the roast 3/4 of the way, salt/pepper the top of the roast. Add the cloves and crumpled cookies to the water and give it a stir.
Bake until internal roast temperature is 155 degrees. The liquid should be simmering. When done, move roast to a platter and cover to keep warm.
Return roaster/dutch oven to the stove top and stir and simmer until it is just before a gravy consistency. While it is simmering, mix the dumpling ingredients, addking just enough milk to make soft, but not sticky balls.
Drop the dumpling mixture into gravy by teaspoonfuls. Cook 15 minutes without peeking. (This is why I have the clear dutch oven - so I don't cheat).
When done - remove the dumplings to a serving dish, then the onions.
The gravy should be a perfect consistency without adding any thickener. (If you need to thicken it, use cornstarch). Strain gravy, serve.
My mother-in-law gave me this recipe many years ago. I made it once for a boss/friend of mine who was a gourmet cook. I caught him in the kitchen after dinner spooning the gravy directly out of the pan. Easy and tasty!
Pot Roast:
Beef Pot Roast, plan to cook it 1/2 hour per pound.
Olive oil
12-16 gingersnap cookies, crumpled
1 onion sliced thin
3-4 tbls. vinegar
Salt
Pepper
Dahs of clove
Water
Dumplings:
1 cup flour
1 tsp. salt
2-1/2 tsp. baking powder
milk
Heat oven to 300 degrees. In a dutch oven/roaster that can be placed in the oven AND used on the stove (I have a Pyrex/Correlle one that's probably considered an antique by now), heat the oil and brown the roast.
Drain any remaining oil, add onions, add enough water (hot water if using a glass pot) to cover the roast 3/4 of the way, salt/pepper the top of the roast. Add the cloves and crumpled cookies to the water and give it a stir.
Bake until internal roast temperature is 155 degrees. The liquid should be simmering. When done, move roast to a platter and cover to keep warm.
Return roaster/dutch oven to the stove top and stir and simmer until it is just before a gravy consistency. While it is simmering, mix the dumpling ingredients, addking just enough milk to make soft, but not sticky balls.
Drop the dumpling mixture into gravy by teaspoonfuls. Cook 15 minutes without peeking. (This is why I have the clear dutch oven - so I don't cheat).
When done - remove the dumplings to a serving dish, then the onions.
The gravy should be a perfect consistency without adding any thickener. (If you need to thicken it, use cornstarch). Strain gravy, serve.
Sunday, December 21, 2008
Cooking Marathon
Fun weekend:
8 dozen Better Than Sex Cookies
6 loaves of Banana Bread
5 dozen Polvorones
4 ChickPea Burgers
3 loaves of Cranberry Orange Apricot Bread
1 Roasted Apple Tart in Phyllo
1 batch of Hummus
1 batch Cranberry Sauce
Would have been much faster with the second oven....SEARS are you listening?
8 dozen Better Than Sex Cookies
6 loaves of Banana Bread
5 dozen Polvorones
4 ChickPea Burgers
3 loaves of Cranberry Orange Apricot Bread
1 Roasted Apple Tart in Phyllo
1 batch of Hummus
1 batch Cranberry Sauce
Would have been much faster with the second oven....SEARS are you listening?
Saturday, December 20, 2008
Buttermilk Substitute
Buttermilk Substitute
From About.com. Faster than a trip to the store :)
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice
Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
From About.com. Faster than a trip to the store :)
Milk (just under one cup)
1 Tablespoon white vinegar or lemon juice
Preparation:
1. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
2. Add enough milk to bring the liquid up to the one-cup line.
3. Let stand for five minute. Then, use as much as your recipe calls for.
A Perfect Day
My day began with yoga. The center that I started attending a few months ago is fabulous. The instructor knows how to encourage and push me to the next level. It is truly my refuge from stress and the awesome start to many good days.
I did the zig jag shop up the road and got all the rest of my holiday shopping done in less than an hour. I bought some fabric for my next project - a cloth clollage.
Home to some wonderful leftovers and completed my second art project. I did a gift for a co-worker of mine for Christmas.
I'll do some more holiday cooking here in a bit and today can be deemed - ultra perfect.
I did the zig jag shop up the road and got all the rest of my holiday shopping done in less than an hour. I bought some fabric for my next project - a cloth clollage.
Home to some wonderful leftovers and completed my second art project. I did a gift for a co-worker of mine for Christmas.
I'll do some more holiday cooking here in a bit and today can be deemed - ultra perfect.
Thursday, December 18, 2008
Yummy Scramble
Yummy Scramble
1/2 T Penzey's green pepper flakes
1/2 T Penzey's red pepper flakes
1/2 t bottled, minced garlic
3 dried sundried tomatoes halves, cut into strips
1 t butter
2 eggs
1 t sour cream
pinch of kosher salt
Soak the peppers and tomatoes in a little water to hydrate. Melt the butter in a skillet. Drain veggies and add to skillet with garlic. Saute for a few minutes. Beat the eggs until mixed. Pour over veggies and allow egg to cook until somewhat set. Scramble to complete cooking. Sprinkle with salt to taste. Serve with sour cream.
This was excellent served with a slice of my molassas/whole wheat homemade bread
1/2 T Penzey's green pepper flakes
1/2 T Penzey's red pepper flakes
1/2 t bottled, minced garlic
3 dried sundried tomatoes halves, cut into strips
1 t butter
2 eggs
1 t sour cream
pinch of kosher salt
Soak the peppers and tomatoes in a little water to hydrate. Melt the butter in a skillet. Drain veggies and add to skillet with garlic. Saute for a few minutes. Beat the eggs until mixed. Pour over veggies and allow egg to cook until somewhat set. Scramble to complete cooking. Sprinkle with salt to taste. Serve with sour cream.
This was excellent served with a slice of my molassas/whole wheat homemade bread
Fresh Cranberry Sauce
I'm so sorry to say I can't post my recipe for this. It is another exquisite recipe from Chef Kent at Chef's Table.
I've looked and looked for a recipe online that I could share in its place and I can't find one.
So this is a promo ad for my favorite place to eat.
I've looked and looked for a recipe online that I could share in its place and I can't find one.
So this is a promo ad for my favorite place to eat.
Sunday, December 14, 2008
Pork Medallions with Apricot-Orange Sauce
I've posted on this before, but only as a link. This is a great recipe and I'll be serving it for company this week.
Pork Medallions with Apricot-Orange Sauce
(Cooking Light and MyRecipes.com)
Ingredients
1 tablespoon olive oil, divided
1 (1-pound) pork tenderloin, cut into 8 (1-inch-thick) slices
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced onion
1/2 cup dried apricots, sliced
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons fresh orange juice
2 teaspoons bottled minced garlic
1/8 teaspoon black pepper
1 tablespoon chopped fresh flat-leaf parsley
Preparation
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
(Or prepare tenderloin in oven and slice when ready to serve)
Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 3 minutes or until tender. Stir in apricots, broth, juice, garlic, and 1/8 teaspoon pepper; bring to a boil. Cook 2 minutes or until slightly thickened. Remove from heat; stir in parsley. Serve sauce with pork.
4 servings (serving size: 2 pork slices and 1/4 cup sauce)
Calories: 236 (29% from fat)
This is a great meal to make in advance and heat up when ready to serve.
Pork Medallions with Apricot-Orange Sauce
(Cooking Light and MyRecipes.com)
Ingredients
1 tablespoon olive oil, divided
1 (1-pound) pork tenderloin, cut into 8 (1-inch-thick) slices
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced onion
1/2 cup dried apricots, sliced
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons fresh orange juice
2 teaspoons bottled minced garlic
1/8 teaspoon black pepper
1 tablespoon chopped fresh flat-leaf parsley
Preparation
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until browned. Remove from pan; keep warm.
(Or prepare tenderloin in oven and slice when ready to serve)
Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 3 minutes or until tender. Stir in apricots, broth, juice, garlic, and 1/8 teaspoon pepper; bring to a boil. Cook 2 minutes or until slightly thickened. Remove from heat; stir in parsley. Serve sauce with pork.
4 servings (serving size: 2 pork slices and 1/4 cup sauce)
Calories: 236 (29% from fat)
This is a great meal to make in advance and heat up when ready to serve.
Diana's Deviled Eggs
Here it is folks - the infamous, delectable, most sought after Curried Deviled Egg recipe in existence:
CURRIED DEVILED EGGS
Makes 12 halves.
From Diana, who credits Jennifer Balderama, The Washington Post
6 large hard-boiled eggs
4 T Mayonnaise (or Miracle Whip)
2 t Dijon-style mustard
½ t curry powder (I use Penzey's)
¼ t Dry mustard
Dash cayenne pepper
Salt and black pepper to taste
Chopped green onion for garnish (optional)
Peel the eggs. Using a thin-bladed knife, halve the eggs lengthwise. Using a teaspoon, carefully remove the yolks, leaving the whites intact, and transfer the yolks to a small mixing bowl. Place the whites, cut side up, on a plate.
Using the back of a fork, mash the yolks with the mayo, Dijon mustard, curry powder, dry mustard, cayenne, salt and pepper until smooth and well-mixed.
Using a teaspoon, carefully spoon the yolk mixture back into the hollows of he egg-white halves; there should be enough to create a small mound on top of each. Garnish with green onion if desired. Cover and refrigerate until ready to serve.
Yum!
CURRIED DEVILED EGGS
Makes 12 halves.
From Diana, who credits Jennifer Balderama, The Washington Post
6 large hard-boiled eggs
4 T Mayonnaise (or Miracle Whip)
2 t Dijon-style mustard
½ t curry powder (I use Penzey's)
¼ t Dry mustard
Dash cayenne pepper
Salt and black pepper to taste
Chopped green onion for garnish (optional)
Peel the eggs. Using a thin-bladed knife, halve the eggs lengthwise. Using a teaspoon, carefully remove the yolks, leaving the whites intact, and transfer the yolks to a small mixing bowl. Place the whites, cut side up, on a plate.
Using the back of a fork, mash the yolks with the mayo, Dijon mustard, curry powder, dry mustard, cayenne, salt and pepper until smooth and well-mixed.
Using a teaspoon, carefully spoon the yolk mixture back into the hollows of he egg-white halves; there should be enough to create a small mound on top of each. Garnish with green onion if desired. Cover and refrigerate until ready to serve.
Yum!
Chicken Spinach Sundried Tomato Pizza
This pizza sounded so horrible to me, but it was my daughter's favorite request at a local pizza place. They discontinued serving it after the recent spinach scare. I made this for her last night and she rated it as "better" than the one she used to order and I liked it a lot too. Being "of the season" I used turkey breast instead of chicken.
Whole Wheat Pizza Dough
2/3 can tomato paste
tablespoon dried onion
1/4 teaspoon (or to taste) Penzey's Granulated Garlic
1/4-1/2 teaspoon (or to taste) Penzey's Mural of Flavor
1/4 teaspoon olive oil (garlic)
water
prepared marinara (optional)
additional olive oil (I used garlic flavored)
sundried tomato (I prefer the dehydrated type vs marinated)
1 1/2 - 2 cups diced, cooked, turkey breast
2 garlic cloves, minced
additional granulated garlic
4-6 cups fresh spinach leaves
grated mozzarella
sea or kosher salt
Prepare pizza dough and let rise.
Prepare "sauce" with tomato paste, dried onion, seasonings and oil. Add water to make it a spreadable conistency. Set asside to let the dried onion soften and the flavors mix. You can skip this section and use prepared marinara or pizza sauce if you'd like.
If using dried tomatoes (not soaked in oil), place them in a small bowl with boiling or very hot water. Set aside.
When the dough has doubled in size punch/press down the dough and prepare the following:
In one skillet, saute the minced garlic in the garlic olive oil for a few minutes and add the chicken/turkey cubes to blend flavors.
In another skillet use a bit more of the olive oil and saute the spinach leaves until just wilted and do a very tiny sprinkling of salt and granulated garlic.
Roll out the pizza dough making a "pie crust rim" (this is going to be stacked high). Spread whatever marinara sauce you've chosen to use - edge to edge. Sprinkle generously with cheese. Place the cooked spinach on top of the cheese. Next comes the meat. Drain the tomato water and cut the tomatoes into strips/pieces, discarding the tough parts. Place these on top of the meat. Top the whole thing with another light sprinkle of salt and granulated garlic (go easy here).
Bake at 450 degrees for 25-30 minutes. 6-8 slices depending on how you slice it.
Whole Wheat Pizza Dough
2/3 can tomato paste
tablespoon dried onion
1/4 teaspoon (or to taste) Penzey's Granulated Garlic
1/4-1/2 teaspoon (or to taste) Penzey's Mural of Flavor
1/4 teaspoon olive oil (garlic)
water
prepared marinara (optional)
additional olive oil (I used garlic flavored)
sundried tomato (I prefer the dehydrated type vs marinated)
1 1/2 - 2 cups diced, cooked, turkey breast
2 garlic cloves, minced
additional granulated garlic
4-6 cups fresh spinach leaves
grated mozzarella
sea or kosher salt
Prepare pizza dough and let rise.
Prepare "sauce" with tomato paste, dried onion, seasonings and oil. Add water to make it a spreadable conistency. Set asside to let the dried onion soften and the flavors mix. You can skip this section and use prepared marinara or pizza sauce if you'd like.
If using dried tomatoes (not soaked in oil), place them in a small bowl with boiling or very hot water. Set aside.
When the dough has doubled in size punch/press down the dough and prepare the following:
In one skillet, saute the minced garlic in the garlic olive oil for a few minutes and add the chicken/turkey cubes to blend flavors.
In another skillet use a bit more of the olive oil and saute the spinach leaves until just wilted and do a very tiny sprinkling of salt and granulated garlic.
Roll out the pizza dough making a "pie crust rim" (this is going to be stacked high). Spread whatever marinara sauce you've chosen to use - edge to edge. Sprinkle generously with cheese. Place the cooked spinach on top of the cheese. Next comes the meat. Drain the tomato water and cut the tomatoes into strips/pieces, discarding the tough parts. Place these on top of the meat. Top the whole thing with another light sprinkle of salt and granulated garlic (go easy here).
Bake at 450 degrees for 25-30 minutes. 6-8 slices depending on how you slice it.
Tuesday, December 9, 2008
Tortillas
Tortillas by Maria Guadalupe
I received this recipe about 10-11 years ago when helping build houses in Tijuana with Esperanza. She came to our posada to teach us how to make real tortillas (the Mexico kind). I'll post the Espana kind of tortilla in another post.
Ingredients
English
Flour 4.4 lbs (approx)
Lard 1.1 lbs (approx)
Salt 1/4 C (approx)
Hot Water 4 C (approx)
En Espanol / Metric
Harina 2 kilos
Manteca 1/2 kilo
Sal (to taste)
Agua Claiente (as needed)
Directions
In a large bowl cut the lard into the flour by hand until it resembles a pie crust pastry texture. Make a well in the flour mixture and pour in the hot water. Add enough water to form a ball. Stir first with a spoon and then knead by hand.
Pinch off golf ball sized balls. Dust each one with flour and roll out on an unfloured board with a rolling pin. In a medium hot Teflon or cast iron pan, with no oil, brown each tortilla on each side.
Makes approximately 45 tortillas.
I received this recipe about 10-11 years ago when helping build houses in Tijuana with Esperanza. She came to our posada to teach us how to make real tortillas (the Mexico kind). I'll post the Espana kind of tortilla in another post.
Ingredients
English
Flour 4.4 lbs (approx)
Lard 1.1 lbs (approx)
Salt 1/4 C (approx)
Hot Water 4 C (approx)
En Espanol / Metric
Harina 2 kilos
Manteca 1/2 kilo
Sal (to taste)
Agua Claiente (as needed)
Directions
In a large bowl cut the lard into the flour by hand until it resembles a pie crust pastry texture. Make a well in the flour mixture and pour in the hot water. Add enough water to form a ball. Stir first with a spoon and then knead by hand.
Pinch off golf ball sized balls. Dust each one with flour and roll out on an unfloured board with a rolling pin. In a medium hot Teflon or cast iron pan, with no oil, brown each tortilla on each side.
Makes approximately 45 tortillas.
Saturday, December 6, 2008
Quick and Tasty Garlic Hummus
With all the appliances not yet working optimally (at all) I needed to get creative on what I could make without an oven or stove.
3 cans of chickpeas (drained with liquid reserved)
1/2 cup reserved reserved liquid
1/4 cup olive oil (use your good oil, garlic is best)
2 tablespoons garlic paste
1/2 teaspoon Turkish Seasoning (Penzey's)
1/4 teaspoon Granulated Garlic (Penzey's)
1/4 cup tahini, stirred well (room temperature)
1/4 lemon juice
salt to taste (remembering the canned chickpeas contain a lot of sodium)
In a food processor, puree the chickpeas with the reserved chickpea water, 1/4 cup olive oil and the garlic paste. Add the Turkish Seasoning, Garlic Granules along with the tahini and lemon juice and process until creamy. Season the hummus with salt, if needed, and transfer to a serving bowl.
NOTE Tahini has a tendency to separate, so be sure to stir the sesame paste thoroughly before measuring.
3 cans of chickpeas (drained with liquid reserved)
1/2 cup reserved reserved liquid
1/4 cup olive oil (use your good oil, garlic is best)
2 tablespoons garlic paste
1/2 teaspoon Turkish Seasoning (Penzey's)
1/4 teaspoon Granulated Garlic (Penzey's)
1/4 cup tahini, stirred well (room temperature)
1/4 lemon juice
salt to taste (remembering the canned chickpeas contain a lot of sodium)
In a food processor, puree the chickpeas with the reserved chickpea water, 1/4 cup olive oil and the garlic paste. Add the Turkish Seasoning, Garlic Granules along with the tahini and lemon juice and process until creamy. Season the hummus with salt, if needed, and transfer to a serving bowl.
NOTE Tahini has a tendency to separate, so be sure to stir the sesame paste thoroughly before measuring.
Thursday, November 27, 2008
Creme Anglaise
This is the mother of all sweetness! I found this recipe at All Recipes - it is very close to what I was given and it was part of the wonderful bread pudding I made this weekend.
Stay with this while you're making it - stir, stir, stir. Don't let it boil or it will break the sauce. Simmer good. Boil bad.
INGREDIENTS
1 cup heavy cream
2 teaspoons vanilla extract
4 egg yolks
1/3 cup white sugar
DIRECTIONS
In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
This will be the mother of all desert parts in the future!
Stay with this while you're making it - stir, stir, stir. Don't let it boil or it will break the sauce. Simmer good. Boil bad.
INGREDIENTS
1 cup heavy cream
2 teaspoons vanilla extract
4 egg yolks
1/3 cup white sugar
DIRECTIONS
In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.
This will be the mother of all desert parts in the future!
This Week's Efforts
This has been a week of YUM!! I've tried to do a little something each night after work or yoga. It's going to be a lovely Thanksgiving day! My recipes this week are mostly from a local chef. Out of respect to him, I will look for the most closely matched recipes I can find online, but I can't post what he gave me. What I've cooked from his recipes this week has been divine so I'll do my best.
Here's what we're looking to blog today/this weekend:
Roasted Apple Tart - Matthew said "This is by far your best achievement Teri."
Pumpkin Pie - Upped the ante from previous years
Creme Anglais for Bread Pudding
Cranberry and White Chocolate Bread Pudding - pretty!
Gravy Beyond Belief
Cranberry Sauce - Chef made me pinky swear I would not serve the jello kind again.
Stuffing - Not your store bought one!
Pot Pie - think about those leftovers now!
Drool away darlings! And, I promise to post all those that I've had in "draft form" and haven't finished!
Bon Appetit!
Here's what we're looking to blog today/this weekend:
Roasted Apple Tart - Matthew said "This is by far your best achievement Teri."
Pumpkin Pie - Upped the ante from previous years
Creme Anglais for Bread Pudding
Cranberry and White Chocolate Bread Pudding - pretty!
Gravy Beyond Belief
Cranberry Sauce - Chef made me pinky swear I would not serve the jello kind again.
Stuffing - Not your store bought one!
Pot Pie - think about those leftovers now!
Drool away darlings! And, I promise to post all those that I've had in "draft form" and haven't finished!
Bon Appetit!
Monday, November 24, 2008
I Promise
So many of you have been nagging me on my lack of submittals of late. Well, I have been traveling and not had much of a chance to cook nor post. I promise to post a bunch this next weekend....OK?
Sunday, October 12, 2008
Awesome Oatmeal
I was at a friend's house last week and he made the most awesome oatmeal ever! His secret: don't stir it. I tried it today and voila' - YUM!
Using old fashioned oatmeal (we're talking plain 'ole Quaker Oats") and following the package directions for measurements, boil the water, add the oats, give it a stir and stop stirring. Stir once later and then leave it alone until the water boils off. Take the temperature down a little bit if it threatens to boil over. And that's it.
Chunky, textured, fully cooked oatmeal that is hearty, beautiful to look at and really something to eat.
You'll never go back to instant.
Using old fashioned oatmeal (we're talking plain 'ole Quaker Oats") and following the package directions for measurements, boil the water, add the oats, give it a stir and stop stirring. Stir once later and then leave it alone until the water boils off. Take the temperature down a little bit if it threatens to boil over. And that's it.
Chunky, textured, fully cooked oatmeal that is hearty, beautiful to look at and really something to eat.
You'll never go back to instant.
Saturday, September 6, 2008
Another Vegetable Pizza
This wasn't one of my daughter's favorites, but I had fun putting it together. You can decide if you like the tastes.
Start with, of course, the almost famous whole wheat pizza dough using rosemary olive oil.
Prepare ahead.
The Sauce:
1 tablespoon tomato paste
1/2 teaspoon pear chardonnay vinegar from Coeur d'Alene Olive Oil Store.
1/4 teaspoon extra virgin olive oil (no flavoring)
pinch of sugar
Mix, set aside.
The Cheese:
1-1/2 - 2 cups Jarlesburg cheese, divided
1/4 teaspoon Penzey's Pizza Seasoning
1/4 teaspoon fresh ground pepper
Grate cheese. Set aside 1/3. With the remaining, first dust with pepper, then dust with pizza seasoning to taste.
The Vegetables:
Yellow and green pepper slices
Half moon zucchini slices
Firm ripe just picked vine tomatoes
Roll out pizza dough, rub base with olive oil (I used rosemary again), spread sauce to fluted edges, spread spiced cheese, arrange vegetables, sprinkle with remaining cheese.
Bake at 450 degrees until cheese is melted and crust is cooked.
Start with, of course, the almost famous whole wheat pizza dough using rosemary olive oil.
Prepare ahead.
The Sauce:
1 tablespoon tomato paste
1/2 teaspoon pear chardonnay vinegar from Coeur d'Alene Olive Oil Store.
1/4 teaspoon extra virgin olive oil (no flavoring)
pinch of sugar
Mix, set aside.
The Cheese:
1-1/2 - 2 cups Jarlesburg cheese, divided
1/4 teaspoon Penzey's Pizza Seasoning
1/4 teaspoon fresh ground pepper
Grate cheese. Set aside 1/3. With the remaining, first dust with pepper, then dust with pizza seasoning to taste.
The Vegetables:
Yellow and green pepper slices
Half moon zucchini slices
Firm ripe just picked vine tomatoes
Roll out pizza dough, rub base with olive oil (I used rosemary again), spread sauce to fluted edges, spread spiced cheese, arrange vegetables, sprinkle with remaining cheese.
Bake at 450 degrees until cheese is melted and crust is cooked.
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