This one's for you Jen. I have to admit that when I give you all these recipes, I hope that they taste good to you. When I cook I usually do not follow a recipe so the measurements are never exact, so recreating a dish isn't always an exact science. I encourage you to adjust any seasoning to your own personal tastes.
This is one of those recipes that came from looking in my fridge in deperation as to what to make for dinner one night and perfecting a Grandpa Gordie specialty. Loron said that whenever his dad was in charge of the cooking he would toss together some bacon, canned tomatoes, and macaroni noodles. So here is a gussy-upped version, and it is one of my kids favorites.
Ingredients
Angel Hair Pasta -- boil in salted water
1 lb bacon, cut into small pieces and cook.
1 28 oz can diced tomatoes
1 shallot--minced (use a small white onion instead if you need to)
2 cloves of garlic -- minced
10-12 diced mushrooms
artichoke hearts -- chopped, optional
black olives-- finely diced, optional
1/3-1/2 C chopped fresh basil (dry can be substituted, use s TBSP or two)
1/4--1/2 C cream
1 TBSP butter
salt and pepper
In a saute pan cook bacon. Drain on papertowels and set aside. Remove bacon fat from pan and add onions, garlic, and mushrooms. Cook until all of the liquid is gone from the mushrooms. Add tomatoes. Cook until most of the liquid from the tomatoes has evaporated. Add bacon and basil, and anything else you would like at this point. Let simmer for a couple of minutes. Add cream and butter and let simmer, don't let it boil. The butter just helps to make the sauce have a nice smooth consistency. Season as desired with salt and pepper. Toss with pasta. Great topped with shredded parmesan and toasted pine nuts. Also good with grilled chicken tossed into the mix. Ciao!
Tuesday, January 13, 2009
Friday, January 9, 2009
I am feeling a little Soupy today.
I love soup! I could eat it everyday, if Loron would let me! But his man appetite, doesn't think soup everyday is very satistfying. So here is my hommage to soups. I try to cram veggies wherever I can and my kids usually like all of these. Enjoy!
California Pizza Kitchen's Sedona White Corn Tortilla Soup
I wish that we had a California Pizza Kitchen in Reno, but this is second best!
Ingredients
3 tablespoons olive oil
1 1/2 small corn tortillas, cut into 1-inch squares
1 1/2 tablespoons garlic, minced
2 tablespoons onions, minced
1 1/2 teaspoons jalapeno peppers, minced
2 cups white corn kernels
1 1/2 lbs ripe tomatoes, chopped
1/3 cup tomato paste
2 1/2 teaspoons ground cumin
1 tablespoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon chili powder
1 1/2 cups water
1 quart chicken stock
Garnishes
24 corn tortilla chips
2 cups shredded cheddar cheese
1/2 cup fresh cilantro, chopped
Directions
1Over medium heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic,onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
2Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end.
3Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat.
4Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender. Return the soup to the burner and add the reserved corn.
5Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup.
6To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.
Ingredients
3 tablespoons olive oil
1 1/2 small corn tortillas, cut into 1-inch squares
1 1/2 tablespoons garlic, minced
2 tablespoons onions, minced
1 1/2 teaspoons jalapeno peppers, minced
2 cups white corn kernels
1 1/2 lbs ripe tomatoes, chopped
1/3 cup tomato paste
2 1/2 teaspoons ground cumin
1 tablespoon kosher salt
1/8 teaspoon white pepper
1/2 teaspoon chili powder
1 1/2 cups water
1 quart chicken stock
Garnishes
24 corn tortilla chips
2 cups shredded cheddar cheese
1/2 cup fresh cilantro, chopped
Directions
1Over medium heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic,onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent.
2Add half the corn along with all other ingredients (except garnishes), reserving other half of corn to be added at the end.
3Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat.
4Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. You can also process in batches in a blender. Return the soup to the burner and add the reserved corn.
5Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup.
6To serve, garnish with blue corn tortilla chips, cilantro and sharp Cheddar cheese.
Italian Stoup
2 links Italian sausage
2 C cheese tortellini -- cooked
1 small onion-- finely diced
2 cloves of garlic -- minced
1/2 C matchstick carrots
1 rib of celery -- finely diced
1 C zucchini-- large dice
2 lg cans of diced tomatoes
1-2 C chicken broth
1 can cannelli beans
2 tsp white vinegar
1 tsp sugar
2 TBSP dried basil
1 TBSP dried oregano
1-2 tsp dried ground thyme
salt and pepper
fresh basil
parmesan
In a saute pan cook up sausage links, let drain on paper towel. Let cool and then cut into thin round slices.
In a large stock pot add a couple tablespoons of olive oil and saute onions, garlic, carrots, and celery. Just before they are finished add the zucchini.
Add sausage, tomatoes, beans, and seasonings. Let simmer so that the flavors all come together (1/2 hr)
While the stoup is simmering cook up tortellini in salted water until al dente (still a little firm). Add tortellini to stoup. Garnish with fresh chopped basil and shredded parmesan cheese. Delicious served with fresh french bread or breadsticks...ooh I have a good recipe for that too, I will add that one soon.
2 C cheese tortellini -- cooked
1 small onion-- finely diced
2 cloves of garlic -- minced
1/2 C matchstick carrots
1 rib of celery -- finely diced
1 C zucchini-- large dice
2 lg cans of diced tomatoes
1-2 C chicken broth
1 can cannelli beans
2 tsp white vinegar
1 tsp sugar
2 TBSP dried basil
1 TBSP dried oregano
1-2 tsp dried ground thyme
salt and pepper
fresh basil
parmesan
In a saute pan cook up sausage links, let drain on paper towel. Let cool and then cut into thin round slices.
In a large stock pot add a couple tablespoons of olive oil and saute onions, garlic, carrots, and celery. Just before they are finished add the zucchini.
Add sausage, tomatoes, beans, and seasonings. Let simmer so that the flavors all come together (1/2 hr)
While the stoup is simmering cook up tortellini in salted water until al dente (still a little firm). Add tortellini to stoup. Garnish with fresh chopped basil and shredded parmesan cheese. Delicious served with fresh french bread or breadsticks...ooh I have a good recipe for that too, I will add that one soon.
Butternut Squash and Pear Soup
Ingredients
4 tablespoons butter
1 medium/large onion, diced
1 medium butternut squash peeled, seeded and cut into 1-inch pieces
4 pears, peeled and chopped into roughly 1-inch pieces
1-quart low sodium chicken stock, or enough to cover
1 tsp ginger
Heavy cream
Salt, freshly ground black pepper and granulated sugar
Directions
In a saucepan melt the butter over medium-high heat, and add and sweat the onions. Add pears and squash and sweat those too a bit. Pour in the stock, enough to submerge solids. Add ginger and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Puree with immersion blender or pour into a food processor. Add a touch of cream and season, to taste. Serve with chopped chives if desired.
4 tablespoons butter
1 medium/large onion, diced
1 medium butternut squash peeled, seeded and cut into 1-inch pieces
4 pears, peeled and chopped into roughly 1-inch pieces
1-quart low sodium chicken stock, or enough to cover
1 tsp ginger
Heavy cream
Salt, freshly ground black pepper and granulated sugar
Directions
In a saucepan melt the butter over medium-high heat, and add and sweat the onions. Add pears and squash and sweat those too a bit. Pour in the stock, enough to submerge solids. Add ginger and bring to a simmer and cook until squash is fork tender about 15 to 18 minutes. Puree with immersion blender or pour into a food processor. Add a touch of cream and season, to taste. Serve with chopped chives if desired.
Thai Shrimp Soup
Ingredients
1 14-1/2-ounce can chicken broth
1 small zucchini, cut into matchstick-size pieces (about 1-1/2 cups)
1 green onion, bias-cut into 1-1/4-inch slices (2 tablespoons)
2 tablespoons minced fresh ginger
1-1/2 teaspoons finely shredded lemon peel or lime peel
1/4 teaspoon crushed red pepper
12 ounces small shrimp, peeled and deviled
1 14-ounce can coconut milk
2 tablespoons finely chopped cilantro
2 tablespoons toasted shaved coconut
Directions
1. Bring broth to boiling in a saucepan. Add green onion, ginger, lemon peel, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally. Add zucchini. ( I don't add the zucchini earlier because then it gets overcooked and mushy!)
2. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls. Top with cilantro and coconut. Serve immediately. I tried to make this ahead of time and serve it at a dinner and the zucchini was then over cooked and the shrimp became tough. So sorry this is not a make ahead recipe, but it is so delicious and light! You could probably substitute chicken if shrimp isn't your favorite. Give it a try!
1 14-1/2-ounce can chicken broth
1 small zucchini, cut into matchstick-size pieces (about 1-1/2 cups)
1 green onion, bias-cut into 1-1/4-inch slices (2 tablespoons)
2 tablespoons minced fresh ginger
1-1/2 teaspoons finely shredded lemon peel or lime peel
1/4 teaspoon crushed red pepper
12 ounces small shrimp, peeled and deviled
1 14-ounce can coconut milk
2 tablespoons finely chopped cilantro
2 tablespoons toasted shaved coconut
Directions
1. Bring broth to boiling in a saucepan. Add green onion, ginger, lemon peel, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally. Add zucchini. ( I don't add the zucchini earlier because then it gets overcooked and mushy!)
2. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls. Top with cilantro and coconut. Serve immediately. I tried to make this ahead of time and serve it at a dinner and the zucchini was then over cooked and the shrimp became tough. So sorry this is not a make ahead recipe, but it is so delicious and light! You could probably substitute chicken if shrimp isn't your favorite. Give it a try!
White Bean Chili
Ingredients
1 onion -- finely diced
2-3 cloves of garlic minced
2 TBSP olive oil
1 lb boneless, skinless chicken breasts
4-5 cans beans, either great northern or navy
4-5 C chicken broth
2 small cans diced green chiles
1/4 C salsa verde (optional)
2 tsp cumin
1 tsp ground oregano
salt and pepper
1/2-1 C sour cream (light works just as well)
cilantro
cheese
limes
Cook chicken, either grill or boil, and cut up. In a large stockpot saute onions and garlic in the olive oil. Add all remaining ingredients dow to salt and pepper. Let simmer for at least 20 minutes or put in a crockpot and let it simmer all day. Just before serving mix in xour cream, use as little or as much as you prefer. Add some lime juice. Ladle into bowl and garnish with chopped cilantro, cheese, and if wanted more lime. Also good with diced avocados, tomatoes, and lime tortilla chips. This is a family favorite. I even won a chili contest with it...ok it was just a little church contest, but it is still tasty!!
1 onion -- finely diced
2-3 cloves of garlic minced
2 TBSP olive oil
1 lb boneless, skinless chicken breasts
4-5 cans beans, either great northern or navy
4-5 C chicken broth
2 small cans diced green chiles
1/4 C salsa verde (optional)
2 tsp cumin
1 tsp ground oregano
salt and pepper
1/2-1 C sour cream (light works just as well)
cilantro
cheese
limes
Cook chicken, either grill or boil, and cut up. In a large stockpot saute onions and garlic in the olive oil. Add all remaining ingredients dow to salt and pepper. Let simmer for at least 20 minutes or put in a crockpot and let it simmer all day. Just before serving mix in xour cream, use as little or as much as you prefer. Add some lime juice. Ladle into bowl and garnish with chopped cilantro, cheese, and if wanted more lime. Also good with diced avocados, tomatoes, and lime tortilla chips. This is a family favorite. I even won a chili contest with it...ok it was just a little church contest, but it is still tasty!!
Chicken Tortilla Soup
Ingredients
2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock
1 tsp cumin
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken (great time to use a rotissiere chicken)
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving
Directions
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper and cumin, and simmer for 20 minutes.
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock
1 tsp cumin
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken (great time to use a rotissiere chicken)
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving
Directions
Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper and cumin, and simmer for 20 minutes.
Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
Tuesday, January 6, 2009
Seafood Pan Roast
Thanks to Jacque Foster for introducing this fabulous soup to us! This is one of those things you think about and crave all of the time! Its also super simple even though it has a laundry list of ingredients.
SERVES 1
Ingredients
1/4 teaspoon butter
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon lemon juice
1/4 teaspoon worcestershire sauce
1 dash Tabasco sauce
2 tablespoons white wine
1 tablespoon seafood cocktail sauce
1/4 cup clam juice
6 ounces shrimp, peeled and deveined and/or crab
3/4 cup half-and-half
1 tablespoon butter
Directions
1 In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
2 Add seafood, stir and bring to a full boil. Add half-and-half and simmer on low until you serve.
3 Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.
The recipe is shown as a single serving because thats how they do it in the restaurant in a double boiler.
Try this one it is soooo goood!!!
SERVES 1
Ingredients
1/4 teaspoon butter
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon celery seed
1/4 teaspoon paprika
1/4 teaspoon lemon juice
1/4 teaspoon worcestershire sauce
1 dash Tabasco sauce
2 tablespoons white wine
1 tablespoon seafood cocktail sauce
1/4 cup clam juice
6 ounces shrimp, peeled and deveined and/or crab
3/4 cup half-and-half
1 tablespoon butter
Directions
1 In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
2 Add seafood, stir and bring to a full boil. Add half-and-half and simmer on low until you serve.
3 Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.
The recipe is shown as a single serving because thats how they do it in the restaurant in a double boiler.
Try this one it is soooo goood!!!
Thursday, December 18, 2008
Fabulous Christmas Treats
Chocolate dipped Pretzels
Pretzel rods
caramel bits
evaporated milk
chocolate
Melt 1 pkg of caramel with 1-2 tbsp evaporated milk in the microwave on med heat, cook for 1 min then stir, repeat until smooth. Dip pretzel rods about 2/3 up and set on wax paper lined cookie sheet that has been sprayed with cooking spray. Let cool in fridge. Melt chocolate in double boiler or slowly in microwave. Dip pretzels in chocolate, set on wax paper. Drizzle with white chocolate or sprinkles or chopped nuts of choice. Enjoy!
White Chocolate Popcorn
2-3 bags Light butter microwave popcorn **--popped
1 bag white melting chips, white chips, or almond bark
Melt chips slowly in the microwave. Pour over popped corn in a large mixing bowl. Add mix-ins -- caramel bits, peanuts, almonds, toffee bits, crushed candy canes, craisins, pistachios. Spread out in a wax-lined pan and drizzle with melted dark or milk chocolate. Let cool. Break up and package.
Best Chocolate Sauce Ever
1 C Heavy Cream
3/4 C Sugar
1 Square Semi-Sweet Baking Chocolate
2-3 TBSP Butter
Dash of Salt
Put all of the ingredients into a saucepan. over med heat bring to a boil while stirring occasionally, let boil for 5 minutes while stirring. remove from heat and let cool to thicken. Serve with fruit, ice cream, as fondue.
Pretzel rods
caramel bits
evaporated milk
chocolate
Melt 1 pkg of caramel with 1-2 tbsp evaporated milk in the microwave on med heat, cook for 1 min then stir, repeat until smooth. Dip pretzel rods about 2/3 up and set on wax paper lined cookie sheet that has been sprayed with cooking spray. Let cool in fridge. Melt chocolate in double boiler or slowly in microwave. Dip pretzels in chocolate, set on wax paper. Drizzle with white chocolate or sprinkles or chopped nuts of choice. Enjoy!
White Chocolate Popcorn
2-3 bags Light butter microwave popcorn **--popped
1 bag white melting chips, white chips, or almond bark
Melt chips slowly in the microwave. Pour over popped corn in a large mixing bowl. Add mix-ins -- caramel bits, peanuts, almonds, toffee bits, crushed candy canes, craisins, pistachios. Spread out in a wax-lined pan and drizzle with melted dark or milk chocolate. Let cool. Break up and package.
Best Chocolate Sauce Ever
1 C Heavy Cream
3/4 C Sugar
1 Square Semi-Sweet Baking Chocolate
2-3 TBSP Butter
Dash of Salt
Put all of the ingredients into a saucepan. over med heat bring to a boil while stirring occasionally, let boil for 5 minutes while stirring. remove from heat and let cool to thicken. Serve with fruit, ice cream, as fondue.
Christmas Morning Recipe Ideas
Morning Glory Potatoes
Thanks to Carrie Godfrey for the following two recipes.
12 large potatoes (or 1- 32 oz bag frozen hash browns)
1 lb bacon or 2 cups cubed precooked ham
2 tsp salt
1 tsp pepper
1 onion, chopped or green onions are good too
1 red pepper, chopped (optional)
1 TBSP dill --opt.
1/2 cup butter
2 cups sour cream
2 cups grated cheddar cheese, divided in half
Scrub potatoes. Cut into bite-sized chunks. Place in a large stockpot. Cover with water. Boil with lid on just until tender (about 20 minutes). If using frozen has browns, thaw. Place bacon in a frying pan and cook until well done, but not crisp. Drain bacon and potatoes. Sprinkle salt and pepper over potatoes and blend. Cut bacon into pieces. In a bowl microwave onion and red pepper in butter for about 3 minutes. Stir in sour cream, 1 cup of the cheddar cheese, and bacon pieces. Stir carefully into cooked potatoes or thawed hash browns. Place in a 9X13 greased baking dish. Sprinkle with remaining 1 cup cheddar cheese. Bake at 350 for about 30 minutes.
Creme Brulee French Toast
1/2 C butter
1 C packed brown sugar
2 TBSP corn syrup
1 loaf of texas toast
5 eggs
1 1/2 C half and half
1/4 tsp salt
1 tsp vanilla
In a small saucepan melt butter, brown sugar, and corn syrup oer med heat until smooth. Pour mixture into a large, greased jelly roll pan (18x13x1) Spread to cover surface. Place 12 slices of bread in a single layer to cover pan. Mix together remaining ingredients. Spoon over each piece of bread. Cover and refrigerate over night. Bake uncovered at 350 for 30 minutes. If not serving immediately turn each slice of bread over, this will prevent bread from sitcking to the bottom of the pan. Delicious served warm or cold.
Melt in your Mouth Pancakes
1 C flour
2 tsp baking powder
1/2 tsp salt
3 TBSP sugar
1 C milk
1 egg
2 TBSP oil
Sift together dry ingredients. Mix together wet ingredients, thne incorporate with the dry. Let rest for at least 10 minutes. Cook on griddle. Makes 10-12.
German Pancakes
In Blender Combine:
6 eggs
1 C milk
1 C flour
1/2 tsp salt
Melt 1/4 C butter in a 9x13 pan in a 350 degree over. Add egg mixture. Return to oven adn bake for 20 minutes, til golden on edges and puffy. Serve with fruit and whipped cream, syrup, or powdered sugar. YUM!
Homemade Granola
Combine:
6 C Old Fashioned oats
2 C almonds or cashews
1 1/2 C coconut
Combine:
3/4 C brown sugar
3/4 C maple sugar
1/2 C oil
1 1/2 tsp salt
Mix everything together and pour into a baking sheet. Cook for 1 hr and 15 min at 250 degrees, stirring every 15 minutes.
Thanks to Carrie Godfrey for the following two recipes.
12 large potatoes (or 1- 32 oz bag frozen hash browns)
1 lb bacon or 2 cups cubed precooked ham
2 tsp salt
1 tsp pepper
1 onion, chopped or green onions are good too
1 red pepper, chopped (optional)
1 TBSP dill --opt.
1/2 cup butter
2 cups sour cream
2 cups grated cheddar cheese, divided in half
Scrub potatoes. Cut into bite-sized chunks. Place in a large stockpot. Cover with water. Boil with lid on just until tender (about 20 minutes). If using frozen has browns, thaw. Place bacon in a frying pan and cook until well done, but not crisp. Drain bacon and potatoes. Sprinkle salt and pepper over potatoes and blend. Cut bacon into pieces. In a bowl microwave onion and red pepper in butter for about 3 minutes. Stir in sour cream, 1 cup of the cheddar cheese, and bacon pieces. Stir carefully into cooked potatoes or thawed hash browns. Place in a 9X13 greased baking dish. Sprinkle with remaining 1 cup cheddar cheese. Bake at 350 for about 30 minutes.
Creme Brulee French Toast
1/2 C butter
1 C packed brown sugar
2 TBSP corn syrup
1 loaf of texas toast
5 eggs
1 1/2 C half and half
1/4 tsp salt
1 tsp vanilla
In a small saucepan melt butter, brown sugar, and corn syrup oer med heat until smooth. Pour mixture into a large, greased jelly roll pan (18x13x1) Spread to cover surface. Place 12 slices of bread in a single layer to cover pan. Mix together remaining ingredients. Spoon over each piece of bread. Cover and refrigerate over night. Bake uncovered at 350 for 30 minutes. If not serving immediately turn each slice of bread over, this will prevent bread from sitcking to the bottom of the pan. Delicious served warm or cold.
Melt in your Mouth Pancakes
1 C flour
2 tsp baking powder
1/2 tsp salt
3 TBSP sugar
1 C milk
1 egg
2 TBSP oil
Sift together dry ingredients. Mix together wet ingredients, thne incorporate with the dry. Let rest for at least 10 minutes. Cook on griddle. Makes 10-12.
German Pancakes
In Blender Combine:
6 eggs
1 C milk
1 C flour
1/2 tsp salt
Melt 1/4 C butter in a 9x13 pan in a 350 degree over. Add egg mixture. Return to oven adn bake for 20 minutes, til golden on edges and puffy. Serve with fruit and whipped cream, syrup, or powdered sugar. YUM!
Homemade Granola
Combine:
6 C Old Fashioned oats
2 C almonds or cashews
1 1/2 C coconut
Combine:
3/4 C brown sugar
3/4 C maple sugar
1/2 C oil
1 1/2 tsp salt
Mix everything together and pour into a baking sheet. Cook for 1 hr and 15 min at 250 degrees, stirring every 15 minutes.
Christmas Morning Breakfast
The Most Delicious Cinnamon French Toast Casserole
A BIG GIANT SHOUT OUT TO LINSEY FOR THIS RECIPE. IT IS A FMILY FAVORITE, THANKS FOR FINDING IT SIS!
12 C Texas Toast (1 loaf) -- cubed
8 eggs-- beaten
2 1/2 C milk
6 TBSP butter -- melted
1/4 C sugar
2 TBSP cinnamon
Combine sugar and cinnamon. Butter a 9x13 pan add 1/2 of bread cubes and sprinkle with 1/2 of the cinnamon and sugar mix. Repeat. Combine eggs, milk, and slightly cooled butter. Pour egg mixture over bread. Press bread until it is soaked through. Cover and chill for 2-24 hours. Bake at 325 for 35-45 minutes. Serve with buttermilk syrup and raspberry sauce drizzled over the warm french toast.
Buttermilk Syrup
1/2 C buttermilk
1/2 C butter
1 C sugar
Bring ingredients to a boil. Stirring constantly let boil for a couple of minutes. Add 1 tsp vanilla. Let sit for at least 1 hour. You can make it up ahead of time and then just barely reheat it in the microwave.
Raspberry Sauce
10 oz of frozen raspberries in syrup
1 TBSP lemon juice
Blend together, and if you want to take the time, strain through a sieve to get out the seeds. Also if you only have plain raspberries just put them in a pot with some sugar and let them cook down a little.
I like to put my syrups in those clear plastic condiment bottles then it is really easy to drizzle over your french toast! Enjoy!!
A BIG GIANT SHOUT OUT TO LINSEY FOR THIS RECIPE. IT IS A FMILY FAVORITE, THANKS FOR FINDING IT SIS!
12 C Texas Toast (1 loaf) -- cubed
8 eggs-- beaten
2 1/2 C milk
6 TBSP butter -- melted
1/4 C sugar
2 TBSP cinnamon
Combine sugar and cinnamon. Butter a 9x13 pan add 1/2 of bread cubes and sprinkle with 1/2 of the cinnamon and sugar mix. Repeat. Combine eggs, milk, and slightly cooled butter. Pour egg mixture over bread. Press bread until it is soaked through. Cover and chill for 2-24 hours. Bake at 325 for 35-45 minutes. Serve with buttermilk syrup and raspberry sauce drizzled over the warm french toast.
Buttermilk Syrup
1/2 C buttermilk
1/2 C butter
1 C sugar
Bring ingredients to a boil. Stirring constantly let boil for a couple of minutes. Add 1 tsp vanilla. Let sit for at least 1 hour. You can make it up ahead of time and then just barely reheat it in the microwave.
Raspberry Sauce
10 oz of frozen raspberries in syrup
1 TBSP lemon juice
Blend together, and if you want to take the time, strain through a sieve to get out the seeds. Also if you only have plain raspberries just put them in a pot with some sugar and let them cook down a little.
I like to put my syrups in those clear plastic condiment bottles then it is really easy to drizzle over your french toast! Enjoy!!
Wednesday, May 21, 2008
OPA!
Last night was Greek night at our dinner table. We enjoyed some leg of lamb along with a great side dish I wanted to share. I just kind of made this up and I never measure anything so just give this a go and season it to your liking. My kids loved this!! Just a side note, I bought the Israeli couscous in the bulk section of the Good Food Store in Missoula, MT...I sure miss that place!
Mediterranean Couscous
1 C Israeli Couscous
English cucumber -- small dice
grape tomatoes -- cut in half
1 can of olives -- black or kalamata
3 TBSP crumbled feta
olive oil
red wine vinegar
salt & pepper
1 small lemon --juiced
Pampered Chef Greek Seasoning mix or
fresh or dried oregano or other herbs
Bring 2 C water to a boil. Add couscous, turn down to med and cook until al dente. Drain and rinse. Let cool. Add cukes, tomatoes, and olives. Drizzle with a couple of tablespoons of olive oil, a little red wine vinegar and squeeze of lemon. Add seasonings to taste. Mix and top with feta. Enjoy!
Mediterranean Couscous
1 C Israeli Couscous
English cucumber -- small dice
grape tomatoes -- cut in half
1 can of olives -- black or kalamata
3 TBSP crumbled feta
olive oil
red wine vinegar
salt & pepper
1 small lemon --juiced
Pampered Chef Greek Seasoning mix or
fresh or dried oregano or other herbs
Bring 2 C water to a boil. Add couscous, turn down to med and cook until al dente. Drain and rinse. Let cool. Add cukes, tomatoes, and olives. Drizzle with a couple of tablespoons of olive oil, a little red wine vinegar and squeeze of lemon. Add seasonings to taste. Mix and top with feta. Enjoy!
Baby Its Cold Outside
So we have gone from close to 100 degrees to 60!! Thought is would be a good day for soup! Here are couple of favorites.
Tortilla Soup
4 boneless, skinless chicken breasts
1/2 tsp minced garlic
2 cans (14 oz) chicken broth
2 cans stewed tomatoes -- chopped & with liquid
1 C medium salsa
2 TBSP chopped cilantro
Cook in crockpot for 4 hours on low
Before serving shred chicken and return to soup. Garnish with corn tortillas cut into strips, cilantro, cheese, avocado, or sour cream.
Thanks to Natalie Anderson for the recipe!
Olive Garden Pasta e Fagioli
Ingredients
1lb ground beef
1 small onion -- diced
1 C matchstick carrots
3 stalks celery, diced
2 cloves garlic, minced
2--14.5 oz cans diced tomatoes
1--15oz can kidney beans (with liquid)
1--15 oz can great northern beans (with liquid)
1--15 oz can tomato sauce
12-24 oz V-8 juice
2 TBSP white vinegar
1 1/2 tsp salt
2 tsp oregano
1 TBSP dried basil
1/2 tsp pepper 1/2 tsp thyme
1/2 lb ditali pasta ( I actually use about 1/2 of that, because the pasta seems to suck up all of the liquid in the soup! )
Method:
1. Brown ground beef in large saucepan over med heat. Drain off most of the fat. 2. Add onion, carrot, celery and garlic and saute for 10 minutes. 3. Add remaining ingredients except for pasta, and simmer for 1 hour. 4. Cook past in boiling, salted water. Drain. 5. Add the pasta to the soup. Simmer for 10 minutes. Serve. Garnish with fresh basil and parmesan.
Tortilla Soup
4 boneless, skinless chicken breasts
1/2 tsp minced garlic
2 cans (14 oz) chicken broth
2 cans stewed tomatoes -- chopped & with liquid
1 C medium salsa
2 TBSP chopped cilantro
Cook in crockpot for 4 hours on low
Before serving shred chicken and return to soup. Garnish with corn tortillas cut into strips, cilantro, cheese, avocado, or sour cream.
Thanks to Natalie Anderson for the recipe!
Olive Garden Pasta e Fagioli
Ingredients
1lb ground beef
1 small onion -- diced
1 C matchstick carrots
3 stalks celery, diced
2 cloves garlic, minced
2--14.5 oz cans diced tomatoes
1--15oz can kidney beans (with liquid)
1--15 oz can great northern beans (with liquid)
1--15 oz can tomato sauce
12-24 oz V-8 juice
2 TBSP white vinegar
1 1/2 tsp salt
2 tsp oregano
1 TBSP dried basil
1/2 tsp pepper 1/2 tsp thyme
1/2 lb ditali pasta ( I actually use about 1/2 of that, because the pasta seems to suck up all of the liquid in the soup! )
Method:
1. Brown ground beef in large saucepan over med heat. Drain off most of the fat. 2. Add onion, carrot, celery and garlic and saute for 10 minutes. 3. Add remaining ingredients except for pasta, and simmer for 1 hour. 4. Cook past in boiling, salted water. Drain. 5. Add the pasta to the soup. Simmer for 10 minutes. Serve. Garnish with fresh basil and parmesan.
Friday, May 16, 2008
Thursday, May 15, 2008
Watermelon & Peach Salsa
2 C diced watermelon
2 small peaches -- peeled & diced
1 Lime -- juiced
1 jalepeno -- minced
dash of salt
1 TBSP -- minced red or sweet onion (opt)
Combine ingredients. Serve with lime tortilla chips.
Lime Chips
Flour Tortillas
lime
cayenne pepper
salt
cooking spray
Spray a cookie sheet. Preheat oven to 400 degrees. Cut up tortillas into triangles. Brush with lime juice and sprinkle with cayenne and salt to your taste. Cook for 8-10 minutes, or until lightly browned and crisp.
This recipe is also great with just watermelon, you could also do mango or pineapple salsa using the same basic technique.
2 small peaches -- peeled & diced
1 Lime -- juiced
1 jalepeno -- minced
dash of salt
1 TBSP -- minced red or sweet onion (opt)
Combine ingredients. Serve with lime tortilla chips.
Lime Chips
Flour Tortillas
lime
cayenne pepper
salt
cooking spray
Spray a cookie sheet. Preheat oven to 400 degrees. Cut up tortillas into triangles. Brush with lime juice and sprinkle with cayenne and salt to your taste. Cook for 8-10 minutes, or until lightly browned and crisp.
This recipe is also great with just watermelon, you could also do mango or pineapple salsa using the same basic technique.
Thursday, May 1, 2008
Challenge
I am starting this program in my ward for enrichment tonight, just thought I would throw it out there for anyone who is interested.
Feeling Great in Eight
A simple plan of healthy eating and lifestyle resulting in possible weight loss and probable gain of healthy habits.
Amount of loss and gain depends on how competitive you are. This is a team effort.
Rules:
- Program runs for eight weeks. Beginning Monday May 5th, and ending Monday June 30th.
- Weigh in – weigh yourself at home every Monday. Honor System of course. Record this weight loss in your point tracker.
- Track points daily on point tracking sheets. We will go from Monday to Sunday each week. Total your points and turn them into your team leader every Monday morning. (we will use email to do our reporting and pass along info. If you do not have email we will work something out.)
- Good Food Points – See included sheet. Add one point for each good food eaten, up to 10 points a day. Hint: Tally on chart for each good food but use F and V to help track your fruits and vegetables.
- Bad food Points – See included sheet. Subtract 2 points for every bad food eaten. NO MAX!
- Exercise Points – 20-30 minutes = 10 points, 30-45 minutes = 15 points, 46-60min = 20 points, 20 points MAX per day.
- Daily Calendar – Earn 5 points/ day by following the daily calendar. This will be emailed to you each Sunday for the upcoming week. It will also be available in Relief Society on Sundays.
- After 8 p.m. points – Earn 5 points/day if you eat NOTHING after 8 pm.
Eat after 8…put on weight.
- Water Points – Earn 5 points for drinking water everyday, 32oz/day for week one, 40 oz week 2, 48 oz for weeks 3-8.
- 5+ Fruits and Veggies – Earn 10 points if you eat a combined total of 5 fruits and veggies daily.
- Lost Pound Points – Weeks 2-8 weigh in every Monday a.m. and give yourself 10 points for every pound lost. Give 5 points for ½ pound.
- Personal Prayer Points – There is a special relationship between your body and your spirit. Strengthen your spirit as you strengthen you body. 5 points max for daily personal prayer (family, dinner, or sacrament prayers are not included…it has to be personal!)
- Total your points – Inform your team captain of your score. Team captains will turn in their combined team score to Summer on Mondays. Weekly winning team will be announced by email and at church the following Sunday on a poster in the R.S. room. Hand in your tracking sheets on Sundays to Summer to help determine our Grand Prize winners.
GOOD LUCK!
Bad Food List
Subtract 2 Points for EACH food you eat a day on this list.
Sugar cereal or low fiber cereal
White bread
White pasta
White rice
Fried food
Bakery items, muffins, cake, pie, doughnuts
Soda or other drinks with sugar
Regular mayo or sour cream
Ice cream or yogurt with more than 19 grams of carbs/serving
Potato chips, cheetos, fritos, crackers, etc
Any cookie with sugar
Chocolate
candy
High sugar or high carb bars such as granola bars, cliff bars, pop tarts
Hot dogs
You know your body…put anything on this list that you think isn't good for you.
Good Food List
Try to choose the majority of your foods from this list. You get one point for every good food choice you eat each day –
up to 10 points/day
Oatmeal, without a lot of added sugar
Eggs, egg whites, or egg beaters
100% Whole wheat bread
Whole grain foods
Low sugar, high fiber cereal
Skim or 1% milk
All fruit
All veggies, except corn and peas
Baked Potato or Sweet potato
Tuna (packed in water)
Chicken
Fish
Pork
Lean Beef
Lean Ham
Non fat or 1% cottage cheese
String Cheese
Yogurt with less than 20 grams of carbs
Olive oil
Air popped popcorn or low fat microwave popcorn
Protein bar with less than 15 grams of carbs
Go Lean Kashi
Low sodium soups
Daily Vitamin
RDA Calcium
Remember to read the labels on your food, you might find some of them surprising. Really pay attention to the sugar, sodium, and fat content. Don't go overboard on the artificial sweeteners. Try to eliminate some of the processed foods in you diet. We will send out some good eating tips in the upcoming weeks.
Daily Calendar
Week 1
May 5-11
Monday – Meet with your team and come up with a team name, elect your team leader. You may also want to discuss any strategies.
Tuesday – Call, email, or send a note to a friend you haven't been in contact with for a while.
Wednesday – Read a newspaper/book/ or magazine for at least 20 minutes
Thursday – Get 8 hours of sleep tonight.
Friday – Write in your journal
Saturday – Go for a walk and enjoy the great outdoors
Sunday – Plan your menu for the week ahead
If you need to switch days for these activities that would be just fine!
"Obviously there is a great difference between feeling
happy for at a given moment and
being happy for a lifetime,
between having a good time and leading a good life."
Pres. James E. Faust
Friday, April 25, 2008
California Pizza Kitchen's Thai Crunch Salad
For lime-cilantro dressing :
½ cup vegetable oil
¼ cup rice vinegar
½ cup coarsely chopped cilantro
¼ cup minced red bell pepper
¼ cup honey
4 tsp dijon mustard
2 tsp sesame oil
2 tsp lime juice
2 cloves garlic
dash salt
dash ground black pepper
For spicy peanut sauce :
½ cup crunchy peanut butter
6 Tbs hoisin sauce
2 Tbs soy sauce
2 Tbs rice vinegar
2 Tbs light brown sugar
1 Tbs chili sauce (or garlic-chili sauce)
1 tsp sesame oil
½ tsp minced ginger
½ cup water
vegetable oil for frying wontons and threads
8 wonton wrappers
handful bean threads
4 small skinless chicken breast fillets
1 cup cooked edamame
1 cup unsalted peanuts
12 cups chopped napa cabbage
2 cups thinly sliced red cabbage
2 cups shredded or julienned carrot
1 cup julienned cucumber
4 green onions, green part only, chopped
For lime-cilantro dressing :
1 Combine all ingredients in a blender on high speed for 20 seconds, or until cilantro is chopped finely, but not entirely pureed. Cover and chill
For spicy peanut sauce : 1 Combine all ingredients in a small saucepan over medium/low heat. Heat until sauce is hot, but not boiling, and sugar is dissolved. Pour mixture into a blender and blend for about 20 seconds. Cover and chill.
2 Flatten chicken breasts by covering them with plastic wrap and pounding them with a kitchen mallet. Rub oil on each breast, sprinkle each with a little salt and pepper, and grill for 3 - 4 minutes per side or until done. Wrap and chill the cooked chicken.
3 Make the crispy wontons by heating 2 cups of vegetable shortening or oil in a medium sized saucepan to 375°F. Slice a stack of 8 wonton wrappers into 1/4" wide strips. Slice those strips in half. Fry them in hot oil for about 30 seconds or until light brown. Drain on paper towels.
4 Fry a big handful of bean threads in hot oil for about 10 seconds or until they float to the top of the oil. Drain on paper towels.
5 Cook edamame following the directions on the package. If the soyabeans are in the pods, remove them and chill the beans after they have cooked.
6 Toast the peanuts by heating them up in a skillet over medium/low heat for 3 - 4 minutes or just until starting to brown. Immediately remove them from the heat so they don't burn.
For the salads : 1 For each serving, combine 3 cups napa cabbage, ½ cup red cabbage, ½ cup carrot, ¼ cup cucumber, ¼ cup edamame, ¼ cup toasted peanuts, ¼ cup crispy wontons, and a couple Tbs of chopped green onion in a large bowl. Thinly slice a cold chicken breast into bite-sized pieces and add it to the salad. Pour 4 - 5 tablespoons of cilantro-lime dressing over the salad and toss well. 2 Carefully pour tossed salad onto a serving plate. Sprinkle about ½ cup crispy bean threads on top of the salad. 3 Spoon spicy peanut sauce into a squirt bottle and squirt the sauce in a sweeping motion over the salad. Repeat for remaining salad servings. Yield: 4 large salad servings
½ cup vegetable oil
¼ cup rice vinegar
½ cup coarsely chopped cilantro
¼ cup minced red bell pepper
¼ cup honey
4 tsp dijon mustard
2 tsp sesame oil
2 tsp lime juice
2 cloves garlic
dash salt
dash ground black pepper
For spicy peanut sauce :
½ cup crunchy peanut butter
6 Tbs hoisin sauce
2 Tbs soy sauce
2 Tbs rice vinegar
2 Tbs light brown sugar
1 Tbs chili sauce (or garlic-chili sauce)
1 tsp sesame oil
½ tsp minced ginger
½ cup water
vegetable oil for frying wontons and threads
8 wonton wrappers
handful bean threads
4 small skinless chicken breast fillets
1 cup cooked edamame
1 cup unsalted peanuts
12 cups chopped napa cabbage
2 cups thinly sliced red cabbage
2 cups shredded or julienned carrot
1 cup julienned cucumber
4 green onions, green part only, chopped
For lime-cilantro dressing :
1 Combine all ingredients in a blender on high speed for 20 seconds, or until cilantro is chopped finely, but not entirely pureed. Cover and chill
For spicy peanut sauce : 1 Combine all ingredients in a small saucepan over medium/low heat. Heat until sauce is hot, but not boiling, and sugar is dissolved. Pour mixture into a blender and blend for about 20 seconds. Cover and chill.
2 Flatten chicken breasts by covering them with plastic wrap and pounding them with a kitchen mallet. Rub oil on each breast, sprinkle each with a little salt and pepper, and grill for 3 - 4 minutes per side or until done. Wrap and chill the cooked chicken.
3 Make the crispy wontons by heating 2 cups of vegetable shortening or oil in a medium sized saucepan to 375°F. Slice a stack of 8 wonton wrappers into 1/4" wide strips. Slice those strips in half. Fry them in hot oil for about 30 seconds or until light brown. Drain on paper towels.
4 Fry a big handful of bean threads in hot oil for about 10 seconds or until they float to the top of the oil. Drain on paper towels.
5 Cook edamame following the directions on the package. If the soyabeans are in the pods, remove them and chill the beans after they have cooked.
6 Toast the peanuts by heating them up in a skillet over medium/low heat for 3 - 4 minutes or just until starting to brown. Immediately remove them from the heat so they don't burn.
For the salads : 1 For each serving, combine 3 cups napa cabbage, ½ cup red cabbage, ½ cup carrot, ¼ cup cucumber, ¼ cup edamame, ¼ cup toasted peanuts, ¼ cup crispy wontons, and a couple Tbs of chopped green onion in a large bowl. Thinly slice a cold chicken breast into bite-sized pieces and add it to the salad. Pour 4 - 5 tablespoons of cilantro-lime dressing over the salad and toss well. 2 Carefully pour tossed salad onto a serving plate. Sprinkle about ½ cup crispy bean threads on top of the salad. 3 Spoon spicy peanut sauce into a squirt bottle and squirt the sauce in a sweeping motion over the salad. Repeat for remaining salad servings. Yield: 4 large salad servings
Recipe Book
Watch for my upcoming favorite recipes. I have always wanted all my favorites in one place. So here goes. Hope you enjoy.
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