6- 5 oz white potatoes, peeled, grated and drained
2 medium onions, peeled and grated
3 egg whites
2 eggs
1/2 tsp pepper
3 tbsp matzo meal
Mix all ingredients well. Drop spoonfuls (approximately 2 tbsp each) of mixture onto a nonstick baking sheet. Bake at 425° F for 30 minutes or until brown, turning after 15 minutes. Yield: 6 servings (2-4-inch pancakes each).
Monday, December 07, 2009
Tuesday, December 01, 2009
Egg Nog
From Foodtv.com
Goes well with Christmas cookies & Christmas dinner!!
1/2 vanilla bean
3 eggs
3 tablespoons sugar
1 1/2 cups milk
1 1/2 cups cream
1/2 teaspoon cinnamon
Ground mace, to taste
Split the vanilla bean and scrape out the seeds, set aside.
In a bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds. Keep whisking until a ribbon is formed and the mixture has been heated to 140 degrees.
Hold it at this temperature for 2-3 minutes, and allow the mixture to thicken. Stir this mixture into the milk. Stir in the cinnamon.
Refrigerate this for 2 hours or until cold. Whip the cream and add it to the egg mixture.
Sprinkle the top with the mace before serving.
Goes well with Christmas cookies & Christmas dinner!!
1/2 vanilla bean
3 eggs
3 tablespoons sugar
1 1/2 cups milk
1 1/2 cups cream
1/2 teaspoon cinnamon
Ground mace, to taste
Split the vanilla bean and scrape out the seeds, set aside.
In a bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds. Keep whisking until a ribbon is formed and the mixture has been heated to 140 degrees.
Hold it at this temperature for 2-3 minutes, and allow the mixture to thicken. Stir this mixture into the milk. Stir in the cinnamon.
Refrigerate this for 2 hours or until cold. Whip the cream and add it to the egg mixture.
Sprinkle the top with the mace before serving.
Butter and Jam Thumbprints
From Food Network Kitchens
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days.
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I found this recipe a year or more ago - it's the most similar at this point to what I can find... that Gran made every year - Gramps' favorite - "Cherry Winks."
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
3/4 cup unsalted butter (1 1/2 sticks), softened
2/3 cup sugar, plus more for rolling
1 large egg
1/2 vanilla bean, seeds scraped from pod, or 1/8 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon jam.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets. Serve.
Store cookies in a tightly sealed container for up to 5 days.
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I found this recipe a year or more ago - it's the most similar at this point to what I can find... that Gran made every year - Gramps' favorite - "Cherry Winks."
Christmas Sausage
Traditional sausage for our family - to eat on Christmas morning after opening the presents. This is from the principal of my Elementary school - Mr. Chase. Churchill Road Elementary School. In the early & mid 80s. He was such a nice principal! He married Mrs. Schulzeburger - the secretary of the school. Fun!
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Bisquick Sausage Balls
1 lb Bulk Sausage (Hot Or Mild)
2 c Sharp Cheddar Cheese Grated
3 c Bisquick
Combine all ingredients and shape into balls the size
of walnuts. Bake on cookie sheet at 350 degrees F.
for 15 minutes.
Makes about 5 dozen.
NOTE:
Sausage Balls may be frozen before or after baking.
If frozen after, defrost and reheat at 350 degrees F
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Bisquick Sausage Balls
1 lb Bulk Sausage (Hot Or Mild)
2 c Sharp Cheddar Cheese Grated
3 c Bisquick
Combine all ingredients and shape into balls the size
of walnuts. Bake on cookie sheet at 350 degrees F.
for 15 minutes.
Makes about 5 dozen.
NOTE:
Sausage Balls may be frozen before or after baking.
If frozen after, defrost and reheat at 350 degrees F
Sparkle Plenty Cookies
This is a recipe from a Mary Englebright Christmas cookbook that I own.
Ingredients:
2 C flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 Tablespoons (1 1/4 stick) unsalted butter, at room temperature
3/4 C + 2 T granulated sugar
1 large egg
1 1/2 teaspoons vanilla
Favorite vanilla frosting, for decorating
Colored coarse sugar or sanding sugar, for decorating
1. In a medium bowl, whisk together the flour, baking powder and salt.
2. In a large bowl of an electric mixer at medium-high speed, beat the butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla until they are completely combined.
3. On low speed, slowly add the flour mixture, beating just until incorporated. Divide the dough into 4 pieces. Shape each piece into a disk and wrap in plastic. Place the disks in the refrigerator about 1 hour or up to 2 days.
4. Preheat the oven to 350 degrees. On a lightly floured surface, roll out 1 piece of dough to a 1/8-inch thickness. Cut out stars, using assorted-size cookie cutters and place 2 inches apart on un-greased baking sheets. Insert one 8-inch lollipop stick into each star, pressing to make sure the sticks are secure but not poking through the other side. The dough scraps should be chilled and re-rolled.
5. Bake the cookies 8-10 minutes, or until the edges are lightly browned. Cool 1-2 minutes on the baking sheets on wire racks, then transfer carefully to wire racks to cool completely.
6. With a small knife, frost the tops of the cookies. Gently sprinkle the cookies with the colored sugar; let set for 30 minutes.
Makes about 2 dozen.
Ingredients:
2 C flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 Tablespoons (1 1/4 stick) unsalted butter, at room temperature
3/4 C + 2 T granulated sugar
1 large egg
1 1/2 teaspoons vanilla
Favorite vanilla frosting, for decorating
Colored coarse sugar or sanding sugar, for decorating
1. In a medium bowl, whisk together the flour, baking powder and salt.
2. In a large bowl of an electric mixer at medium-high speed, beat the butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla until they are completely combined.
3. On low speed, slowly add the flour mixture, beating just until incorporated. Divide the dough into 4 pieces. Shape each piece into a disk and wrap in plastic. Place the disks in the refrigerator about 1 hour or up to 2 days.
4. Preheat the oven to 350 degrees. On a lightly floured surface, roll out 1 piece of dough to a 1/8-inch thickness. Cut out stars, using assorted-size cookie cutters and place 2 inches apart on un-greased baking sheets. Insert one 8-inch lollipop stick into each star, pressing to make sure the sticks are secure but not poking through the other side. The dough scraps should be chilled and re-rolled.
5. Bake the cookies 8-10 minutes, or until the edges are lightly browned. Cool 1-2 minutes on the baking sheets on wire racks, then transfer carefully to wire racks to cool completely.
6. With a small knife, frost the tops of the cookies. Gently sprinkle the cookies with the colored sugar; let set for 30 minutes.
Makes about 2 dozen.
Peppermint Patsies
Ingredients:
1 lb. Confectioner’s sugar
3 T unsalted butter, softened
1 T peppermint extract
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 C evaporated milk
2 C semisweet chocolate chips
2 T vegetable shortening
2 oz. White chocolate, chopped
Small red candies, for decorating
1. Cover a wire rack with waxed paper and set aside. In the large bowl of an electric mixer at medium speed, beat the sugar, butter, peppermint extract, vanilla, and salt until combined. Add the milk and mix well.
2. Roll the dough into 1-inch balls and place on an ungreased baking sheet. Refrigerate 20 minutes. Using a clean glass with a flat bottom, flatten each ball to a 1/4 inch thickness. Refrigerate 30 minutes longer, then freeze for 10 minutes.
3. Meanwhile, in a double boiler over gently simmering water, melt the semisweet chocolate and the shortening; stire until smooth. Let cool for 10 minutes.
4. Dip the patsies into the chocolate mixture, turning to completely coat. Place the patsies on the prepared wire rack. Freeze for 5 minutes to harden the chocolate.
5. In a double broler over gently simmering water, melt the white chocolate. Transfer to a resealable plastic bag. Snip off a tiny corner of the bag. Drizzle the patsies with the white chocolate. Sprinkle with the red candies and let set.
Makes 2 dozen.
1 lb. Confectioner’s sugar
3 T unsalted butter, softened
1 T peppermint extract
1/2 teaspoon vanilla
1/4 teaspoon salt
1/4 C evaporated milk
2 C semisweet chocolate chips
2 T vegetable shortening
2 oz. White chocolate, chopped
Small red candies, for decorating
1. Cover a wire rack with waxed paper and set aside. In the large bowl of an electric mixer at medium speed, beat the sugar, butter, peppermint extract, vanilla, and salt until combined. Add the milk and mix well.
2. Roll the dough into 1-inch balls and place on an ungreased baking sheet. Refrigerate 20 minutes. Using a clean glass with a flat bottom, flatten each ball to a 1/4 inch thickness. Refrigerate 30 minutes longer, then freeze for 10 minutes.
3. Meanwhile, in a double boiler over gently simmering water, melt the semisweet chocolate and the shortening; stire until smooth. Let cool for 10 minutes.
4. Dip the patsies into the chocolate mixture, turning to completely coat. Place the patsies on the prepared wire rack. Freeze for 5 minutes to harden the chocolate.
5. In a double broler over gently simmering water, melt the white chocolate. Transfer to a resealable plastic bag. Snip off a tiny corner of the bag. Drizzle the patsies with the white chocolate. Sprinkle with the red candies and let set.
Makes 2 dozen.
Monday, November 30, 2009
Sneaky Chocolate Cherry Sandwiches
Ingredients:
1 C (2 sticks) unsalted butter, softened
2/3 C sugar
1 large egg
2 teaspoons vanilla
2 1/3 C flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 C finely chopped white chocolate, melted
1/2 C cherry jam
1. Preheat the oven to 400 degrees F. In the large bowl of an electric mixer at medium-high speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until combined.
2. Sift together the flour, baking powder and salt. On low speed, beat the flour mixture into the butter mixture. Roll the dough between sheets of waxed paper to a 1/4-inch thickness. Refrigerate 30 minutes, until firm.
3. With a small cookie cutter, cut out rounds; the scraps should be re-rolled.. Bake the cookies 6-8 minutes until just set. Cool completely on a wire rack.
4. Spread a small amount of the white chocolate on the bottoms of the half the cookies. Set aside.
5. In a medium bowl, beat the cherry jam until smooth. Spread a small amount of the jam on the bottoms of the remaining 1/2 of the cookies and top with the white-chocolate covered cookies, top side up.
Makes about 2 dozen.
1 C (2 sticks) unsalted butter, softened
2/3 C sugar
1 large egg
2 teaspoons vanilla
2 1/3 C flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 C finely chopped white chocolate, melted
1/2 C cherry jam
1. Preheat the oven to 400 degrees F. In the large bowl of an electric mixer at medium-high speed, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until combined.
2. Sift together the flour, baking powder and salt. On low speed, beat the flour mixture into the butter mixture. Roll the dough between sheets of waxed paper to a 1/4-inch thickness. Refrigerate 30 minutes, until firm.
3. With a small cookie cutter, cut out rounds; the scraps should be re-rolled.. Bake the cookies 6-8 minutes until just set. Cool completely on a wire rack.
4. Spread a small amount of the white chocolate on the bottoms of the half the cookies. Set aside.
5. In a medium bowl, beat the cherry jam until smooth. Spread a small amount of the jam on the bottoms of the remaining 1/2 of the cookies and top with the white-chocolate covered cookies, top side up.
Makes about 2 dozen.
it's Christmas Cookie Season!!
It's Christmas cookie season!!
2 years ago, I promised to post all my Christmas cookie recipes on here. That was in November, 2007. (See post below - I've re-dated it to November, 2009. It's the one called "Ginger Creams.") I never did post more than that one recipe.
Well, tonight I've finally gotten around to posting a bunch of my recipes. These are not all that I have, reference or use.... but they are my favorites, or my family's favorites from over the years.
Well, my favorites are really these:
Chow Mein Noodle Candy, Cathedral Windows, Ginger Creams, Choco-Mint Fudge, and the green ones (which I only make because they are SO Christmassy.)
All other recipes I sort of rotate due to my schedule & preference that season... for my own variety & use.
I'm so excited to finally have these on here!!
You can thank my sister-in-law, Deb, if you see her. She complimented my Christmas cookies that I made (the green ones & the Chow Mein Noodle candy - they are all I could do the week before Thanksgiving... and fit into the tiny tins I bought....). I promised her recipes, and I thought "let's put them on the blog!!!"
Long live Christmas Cookie Season!!!
Please find on this blog the reason why my family (which is not German) has a long-standing tradition of Christmas Cookie baking season. It's basically a story of love between my grandparents.
PS: You can tell which recipes I use most / which are the REAL Christmas cookies that I make - based on the fact that I have made them have colors. Primarily red & green, but also with dark blue & purple for comments & such. Any other Christmas like recipes I've found more recently are on here too - but haven't entered my home as "tradition" yet. Maybe at some point.
Choco-Mint Fudge
Ingredients:
2 sticks butter or margarine / "oleo" as my grandmother called it
4 C sugar
Few grains of salt
1 can (1 2/3 C) evaporated milk
2 pkgs (12 oz. total) chocolate chips
1 jar marshmallow cream (7 1/2 oz.)
1/2 teaspoon peppermint extract
1 C chopped pecans
Mix sugar, salt, oleo, and evaporated milk in a large sauce pan. Cook and stir over low heat until dissolved. Bring to a boil and cook 7 minutes over medium heat – stirring continuously.
Remove from heat – add chocolate chips, marshmallow, and peppermint. Beat until smooth. Add pecans. Pour into a greased 9x12 pan.
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Notes by Jodi:
Pour into the greased 9x12 pan. Let it sit out in the kitchen by the window where the cold air is coming in even though the window is closed. Let it sit overnight.
Cut into bars or squares depending on how big you want the pieces of fudge.
2 sticks butter or margarine / "oleo" as my grandmother called it
4 C sugar
Few grains of salt
1 can (1 2/3 C) evaporated milk
2 pkgs (12 oz. total) chocolate chips
1 jar marshmallow cream (7 1/2 oz.)
1/2 teaspoon peppermint extract
1 C chopped pecans
Mix sugar, salt, oleo, and evaporated milk in a large sauce pan. Cook and stir over low heat until dissolved. Bring to a boil and cook 7 minutes over medium heat – stirring continuously.
Remove from heat – add chocolate chips, marshmallow, and peppermint. Beat until smooth. Add pecans. Pour into a greased 9x12 pan.
--------------------------
Notes by Jodi:
Pour into the greased 9x12 pan. Let it sit out in the kitchen by the window where the cold air is coming in even though the window is closed. Let it sit overnight.
Cut into bars or squares depending on how big you want the pieces of fudge.
Peppermint Candy Cookies
Ingredients:
Cookie dough:
1 cup soft butter (or margarine)
1/2 C sifted confectioner’s sugar
1 teaspoon vanilla
2 1/2 c all purpose flour, sifted
1/2 cup walnuts (or other nuts) finely chopped
Peppermint Fudge Filling
1/2 C crushed peppermint stick candy
1/2 C sifted confectioner’s sugar
2 T cream cheese
1 teaspoon milk
1/2 C sifted confectioner’s sugar
red food coloring
For the cookie dough, cream the butter. Add the 1/2 C sifted confectioner’s sugar and vanilla, creaming well. Blend-in the sifted flour and 1/2 C walnuts. Mix thoroughly. Cover.
Prepare Peppermint Fudge Filling. For the filling, combine the crushed peppermint stick candy and the 1/2 C sifted confectioner’s sugar. Set aside.
Blend the cream cheese with the milk until smooth and creamy. Add another 1/2 C sifted confectioner’s sugar gradually; add the peppermint candy and confectioner’s sugar mixture (already combined), as well as one drop of red food coloring. Mix well.
Now, shape the dough by rounded teaspoonfuls into balls. Make a deep hole in the center of each and fill with about 1/4th teaspoon of the filler. Reshape and seal. Place on un-greased baking sheets. Bake at 350 degrees for 12-15 minutes. Do not brown.
While warm, roll in remainder of peppermint candy and confectioner’s sugar mixture. Cool; re-roll in candy mixture.
--------------------------------
Jodi thoughts:
I have found that these are a much yummier version of a traditional looking Christmas cookie that many folks make. Many folks call the more traditional ones "Mexican Wedding Cookies" but I don't make those. I think Gran did make those. But I always thought they were so boring. They look like snowballs. It's basically a blah dough in powdered sugar. This cookie is similar, except it tastes like peppermint! At least it tastes like a holiday cookie flavor!
Cookie dough:
1 cup soft butter (or margarine)
1/2 C sifted confectioner’s sugar
1 teaspoon vanilla
2 1/2 c all purpose flour, sifted
1/2 cup walnuts (or other nuts) finely chopped
Peppermint Fudge Filling
1/2 C crushed peppermint stick candy
1/2 C sifted confectioner’s sugar
2 T cream cheese
1 teaspoon milk
1/2 C sifted confectioner’s sugar
red food coloring
For the cookie dough, cream the butter. Add the 1/2 C sifted confectioner’s sugar and vanilla, creaming well. Blend-in the sifted flour and 1/2 C walnuts. Mix thoroughly. Cover.
Prepare Peppermint Fudge Filling. For the filling, combine the crushed peppermint stick candy and the 1/2 C sifted confectioner’s sugar. Set aside.
Blend the cream cheese with the milk until smooth and creamy. Add another 1/2 C sifted confectioner’s sugar gradually; add the peppermint candy and confectioner’s sugar mixture (already combined), as well as one drop of red food coloring. Mix well.
Now, shape the dough by rounded teaspoonfuls into balls. Make a deep hole in the center of each and fill with about 1/4th teaspoon of the filler. Reshape and seal. Place on un-greased baking sheets. Bake at 350 degrees for 12-15 minutes. Do not brown.
While warm, roll in remainder of peppermint candy and confectioner’s sugar mixture. Cool; re-roll in candy mixture.
--------------------------------
Jodi thoughts:
I have found that these are a much yummier version of a traditional looking Christmas cookie that many folks make. Many folks call the more traditional ones "Mexican Wedding Cookies" but I don't make those. I think Gran did make those. But I always thought they were so boring. They look like snowballs. It's basically a blah dough in powdered sugar. This cookie is similar, except it tastes like peppermint! At least it tastes like a holiday cookie flavor!
Chocolate Cherry Bars ("Yummy!" – Gran)
Ingredients:
1 package fudge cake mix
1 can 21-oz cherry pie filling
1 teaspoon almond extract
2 eggs, beaten
Preheat oven to 350 degrees. Using solid shortening or margarine, grease and flour 15x10 or 9x13 jelly roll pan. In large bowl, combine the first four ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake 20-30 minutes.
While bars cool, prepare frosting.
Frosting:
1 cup sugar
5T butter or margarine
1/3 cup milk
1 package (6-oz) semi-sweet chocolate pieces
In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, one minute. Remove from heat; stir in chocolate pieces until smooth. Pour over partially cooled bars.
Makes 3 dozen bars.
1 package fudge cake mix
1 can 21-oz cherry pie filling
1 teaspoon almond extract
2 eggs, beaten
Preheat oven to 350 degrees. Using solid shortening or margarine, grease and flour 15x10 or 9x13 jelly roll pan. In large bowl, combine the first four ingredients. By hand, stir until well mixed. Pour into prepared pan. Bake 20-30 minutes.
While bars cool, prepare frosting.
Frosting:
1 cup sugar
5T butter or margarine
1/3 cup milk
1 package (6-oz) semi-sweet chocolate pieces
In small saucepan, combine sugar, butter and milk. Boil, stirring constantly, one minute. Remove from heat; stir in chocolate pieces until smooth. Pour over partially cooled bars.
Makes 3 dozen bars.
Chow Mein Noodle Candy
Ingredients:
1 (12-ounce) package of chocolate chips
1 (12-ounce) package of butterscotch chips
1 cup salted nuts
2 (3 ounce) cans Chow Mein noodles
Melt chocolate and butterscotch chips in top of double-boiler until creamy. Mix nuts and chow mein noodles in large bowl. Add to candy mixture. Stir carefully (noodles can break) until all are coated. Drop by teaspoonfuls onto waxed paper covered surface. Cool until hard.
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Jodi modifications:
2 (12 ounce) packages of chocolate chips
2 (12 ounce) packages of butterscotch chips
1 can of salted mixed nuts + a sprinkling of extra salt
1 12-ounce bag of Chow Mein noodles
Melt chocolate and butterscotch chips in crock pot set on “low.” Stir every few minutes. It doesn’t take that long. Mix in the nuts and stir well. Add the chow mein noodles and stir carefully until all are dark with the chocolate. Drop by teaspoonfuls onto wax paper covering the dining room table. Cool until hard. This makes approximately 80 cookies.
---------------------------
These are my all-time favorite Christmas cookie. I love the Cathedral Windows because they are beautiful. But these I could practically eat by the fistful when I was the most pregnant with my first son... and for years afterwards! These may not look like much on the plate, but once you pop one in your mouth, you're hooked for life & want to eat the whole batch.
The nuts are, of course, optional, but I like the flavor & texture they add. You can use any nuts that you like. I tend to cut them with my Santuko knife - only because I don't have a nut chopper. I like having partial nuts as well as the nut shavings mixed into the chocolate. Yummmmeeee!!!
Holly Berry Drops
Ingredients:
1 stick butter or margarine
32 large marshmallows
1 1/2 teaspoons green food coloring
3 cups corn flakes
Red cinnamon candies
Melt together the butter, marshmallows and the food color in a large pan. Remove from heat and add the corn flakes and then stir. Drop immediately by spoonful onto waxed paper. Shape with fingers and add 2 or 3 candies to each drop.
Makes about 2 1/2 dozen.
------------
Jodi Notes:
Melt the butter & marshmallows into a crock pot & set it either on "Medium" (if you have that setting) or "High." Then watch it & stir it, watch it & stir it. 5 minutes - 20 minutes - and it will all be melty. Add in the cereal at that point. It keeps it warm as you drop the cookies onto the waxed paper.
------------
My mom says these are the prettiest on the Christmas plate. She also makes sure that if she's giving out plates of cookies (as she does every year) that these are on there. She does not, however, make the Cathedral Window cookies. I make both.
You can make a variation on these cookies by using red food coloring instead of the green. Sometimes I sprinkle on some green sugar sprinkles if I can find them. You can also substitute Rice Krispies cereal instead of Corn Flakes. But you knew that already.
Traditionally, these used to be shaped into wreaths. I saw them once a year or two ago. I think, honestly, that takes TOO much time. Is TOO much a "labor of love." I just drop them by the spoonful onto either a cookie cooling rack or onto waxed paper on my dining room table. It's so much faster that way!
Cathedral Window Cookies
Note: This year (2009) - these are Jareth's favorite too!!
Ingredients:
1/4 lb - Margarine
12 oz - Chocolate Chips
1 cup - Chopped Walnuts (optional)
12 oz - Colored Mini Marshmallows
7 oz - Grated Coconut (optional)
Heat margarine and chocolate chips in the top pan of a double boiler over low heat, stirring occasionally, until melted and smooth. Cool slightly. Put marshmallows and nuts in a large bowl. Stir in chocolate. Tear five 9-inch sheets of waxed paper and sprinkle each generously with coconut. Divide dough into fifths and place each fifth on a sheet of waxed paper. Roll tightly into 2-inch diameter logs and refrigerate overnight. Before serving, unwrap from waxed paper and cut into 1/2" slices.
Makes about 60 pieces.
-----------------------------------------------
Be it hereby known that every year when my grandmother came with her ENORMOUS tins FULL of Christmas cookies, these were ALWAYS the first ones I went digging for.
As years march on, I find it more & more difficult to find the colored mini-marshmallows. I either have to spend lots of money & buy them online, or else Shopper's Food Warehouse sometimes stocks them and; I can find them - but I never shop there so I have to remember & then make a special trip to buy 4 or 5 bags...
These are always the prettiest Christmas cookie on the plate. My mom is not a fan. She thinks they are bland. I think they taste like chocolate and marshmallows. Could it get anymore blissful than "beautiful" with "chocolate and marshmallows"? I mean, put it in between graham crackers & you've got a S'More.
1/4 lb - Margarine
12 oz - Chocolate Chips
1 cup - Chopped Walnuts (optional)
12 oz - Colored Mini Marshmallows
7 oz - Grated Coconut (optional)
Heat margarine and chocolate chips in the top pan of a double boiler over low heat, stirring occasionally, until melted and smooth. Cool slightly. Put marshmallows and nuts in a large bowl. Stir in chocolate. Tear five 9-inch sheets of waxed paper and sprinkle each generously with coconut. Divide dough into fifths and place each fifth on a sheet of waxed paper. Roll tightly into 2-inch diameter logs and refrigerate overnight. Before serving, unwrap from waxed paper and cut into 1/2" slices.
Makes about 60 pieces.
-----------------------------------------------
Be it hereby known that every year when my grandmother came with her ENORMOUS tins FULL of Christmas cookies, these were ALWAYS the first ones I went digging for.
As years march on, I find it more & more difficult to find the colored mini-marshmallows. I either have to spend lots of money & buy them online, or else Shopper's Food Warehouse sometimes stocks them and; I can find them - but I never shop there so I have to remember & then make a special trip to buy 4 or 5 bags...
These are always the prettiest Christmas cookie on the plate. My mom is not a fan. She thinks they are bland. I think they taste like chocolate and marshmallows. Could it get anymore blissful than "beautiful" with "chocolate and marshmallows"? I mean, put it in between graham crackers & you've got a S'More.
Friday, November 27, 2009
Ginger Creams
While I don't have a memory of my grandmother making these for Christmas cookies, my step-mom does. (My grandmother's daughter.) (Gran is my step-mom's mom.) So I made these in 2006 for Christmas because they said "ginger" in the title. And I had a hankering for a ginger cookie. They were so so so good! I made them for a church function. And I told my mom "I made those over there" and she said, "I know - I recognized them." So I guess I made them just like her mom used to make them!! Very cool!! :)
They are uber-yummy also. So while the Cathedral Window cookies used to be my favorite, these Ginger Creams are my new favorite. The Cathedral Window cookies are about the prettiest thing anyone can find on a Christmas cookie plate. But my step-mom and my family say they are bland tasting. I don't really think they are bland. But they are basically marshmallows and chocolate. No complex flavor there.
Since I'm the only one who wolfs the Cathedral Window cookies, I have officially decided* not to make them this year. I lost a lot of weight in 2008, and I can't be the only one eating any of the cookies. (I want to keep the weight off!) In 2006-07 I gained about 10 lbs between Halloween and New Years. I don't want to do THAT again!)
*"decided" is subject to change as Christmas starts approaching.
Without further adieu:
Ginger Creams
-----------------------------------------
Ingredients:
1/4 C shortening
1/2 C sugar
1 egg
1/2 C molasses
2 C flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 C water
Cream together shortening and sugar. Add egg, beating well. Stir in molasses. Sift together dry ingredients; add them alternately to creamed mixture and water. Bake 8 minutes at 400 degrees. Frost with confectioners icing. Yield 3 dozen.
Compliments of Dorothy Wendt.
------------------------------------
Notes by Jodi:
Cream together shortening and sugar in mixer set on lowest setting. Add egg, beating well. Stir in molasses. Whisk dry ingredients together in large bowl if you don’t have a sifter (I don’t). Add them to the creamed mixture of shortening and sugar, alternating adding them with adding water to the creamed mixture. Drop by small spoonfuls onto aluminum covered baking cookie sheets. (Small, because they spread out tremendously while baking to produce very large cookies.) Bake 8 minutes at 400 degrees F. Frost with Vanilla icing – pre-packaged is fine. Otherwise, read the confectioner’s sugar box for the buttercream frosting (a standard recipe on the side of the confectioner’s sugar box.)
They are uber-yummy also. So while the Cathedral Window cookies used to be my favorite, these Ginger Creams are my new favorite. The Cathedral Window cookies are about the prettiest thing anyone can find on a Christmas cookie plate. But my step-mom and my family say they are bland tasting. I don't really think they are bland. But they are basically marshmallows and chocolate. No complex flavor there.
Since I'm the only one who wolfs the Cathedral Window cookies, I have officially decided* not to make them this year. I lost a lot of weight in 2008, and I can't be the only one eating any of the cookies. (I want to keep the weight off!) In 2006-07 I gained about 10 lbs between Halloween and New Years. I don't want to do THAT again!)
*"decided" is subject to change as Christmas starts approaching.
Without further adieu:
Ginger Creams
-----------------------------------------
Ingredients:
1/4 C shortening
1/2 C sugar
1 egg
1/2 C molasses
2 C flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 C water
Cream together shortening and sugar. Add egg, beating well. Stir in molasses. Sift together dry ingredients; add them alternately to creamed mixture and water. Bake 8 minutes at 400 degrees. Frost with confectioners icing. Yield 3 dozen.
Compliments of Dorothy Wendt.
------------------------------------
Notes by Jodi:
Cream together shortening and sugar in mixer set on lowest setting. Add egg, beating well. Stir in molasses. Whisk dry ingredients together in large bowl if you don’t have a sifter (I don’t). Add them to the creamed mixture of shortening and sugar, alternating adding them with adding water to the creamed mixture. Drop by small spoonfuls onto aluminum covered baking cookie sheets. (Small, because they spread out tremendously while baking to produce very large cookies.) Bake 8 minutes at 400 degrees F. Frost with Vanilla icing – pre-packaged is fine. Otherwise, read the confectioner’s sugar box for the buttercream frosting (a standard recipe on the side of the confectioner’s sugar box.)
Wednesday, November 25, 2009
Cinnamon Whipped Cream
Try it with apple or pumpkin pie...
1 cup whipping cream
3 tbls sugar
1 teaspoon cinnamon
Put together in a bowl and beat w/ an electric mixer on high until the whip cream is the consistency you desire. It's DELICIOUS!!
Also great on top of egg nog!!
Recipe courtesy of Katy King McKinney
Tuesday, October 27, 2009
Pumpkin Pancakes
Yield: 12 pancakes
1-1/2 cups unbleached all-purpose flour
2 tablespoons baking powder
2 tablespoons firmly packed light brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1-1/2 cups canned evaporated milk (not condensed)
1 cup solid-pack canned pumpkin
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla
1/4 cup bacon drippings (liquid, but not hot)
maple syrup, honey, or fresh fruit as accompaniment
Into large bowl sift together flour, baking powder, brown sugar, salt, cinnamon, and allspice. Stir in milk, pumpkin, eggs, vanilla, and bacon drippings, and stir batter until well combined. Preheat greased griddle or skillet over moderate heat until drops of water scatter over surface. Pour batter onto griddle by 1/3 cupfuls. Cook pancakes for 2 minutes on each side, or until golden and cooked through. Serve with maple syrup, honey, or fruit.
1-1/2 cups unbleached all-purpose flour
2 tablespoons baking powder
2 tablespoons firmly packed light brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon allspice
1-1/2 cups canned evaporated milk (not condensed)
1 cup solid-pack canned pumpkin
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla
1/4 cup bacon drippings (liquid, but not hot)
maple syrup, honey, or fresh fruit as accompaniment
Into large bowl sift together flour, baking powder, brown sugar, salt, cinnamon, and allspice. Stir in milk, pumpkin, eggs, vanilla, and bacon drippings, and stir batter until well combined. Preheat greased griddle or skillet over moderate heat until drops of water scatter over surface. Pour batter onto griddle by 1/3 cupfuls. Cook pancakes for 2 minutes on each side, or until golden and cooked through. Serve with maple syrup, honey, or fruit.
Saturday, October 17, 2009
Pumpkin Gingerbread Trifle
Based on one I found on Rachael Ray's website; but changed due to what I had in my house...
3 cups heavy cream (whip until maybe one or two soft peaks form)
15-oz can pumpkin purée
7-10 oz marshmallow fluff
1 t. Vanilla extract
1 t. Cinnamon
some freshly ground nutmeg
a pinch of ground cloves if you have them
a pinch of salt
gingerbread (8x8)
3 T cherry juice or apple juice or apple cider
mix all ingredients in the 2nd block of text (pumpkin thru salt)
fold in 1/2 of whipped cream gently...
fold in almost the rest of the whipped cream again
soak the gingerbread (flip it over so the soft side is up; instead of the crusty shiny part) in juice
Blop in the pumpkin/whipped cream mix into the bottom of the trifle dish.
layer on some chunks (crumbs if need be) of gingerbread on top
continue to layer both the pumpkin/whipped cream mix & gingerbread, until you've reached the top of the trifle dish
top with the rest of the plain whipped cream
chill in the fridge until ready to serve. yum!
3 cups heavy cream (whip until maybe one or two soft peaks form)
15-oz can pumpkin purée
7-10 oz marshmallow fluff
1 t. Vanilla extract
1 t. Cinnamon
some freshly ground nutmeg
a pinch of ground cloves if you have them
a pinch of salt
gingerbread (8x8)
3 T cherry juice or apple juice or apple cider
mix all ingredients in the 2nd block of text (pumpkin thru salt)
fold in 1/2 of whipped cream gently...
fold in almost the rest of the whipped cream again
soak the gingerbread (flip it over so the soft side is up; instead of the crusty shiny part) in juice
Blop in the pumpkin/whipped cream mix into the bottom of the trifle dish.
layer on some chunks (crumbs if need be) of gingerbread on top
continue to layer both the pumpkin/whipped cream mix & gingerbread, until you've reached the top of the trifle dish
top with the rest of the plain whipped cream
chill in the fridge until ready to serve. yum!
Saturday, September 26, 2009
Fried Green Tomatoes Recipe
3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
salt & pepper
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown.
As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
salt & pepper
Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.
Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown.
As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
Monday, September 14, 2009
Grilled Summer Peach & Tomato Salad
from People Magazine - Stephanie Goldfarb's recipe
Goldfarb's L.A. catering company Salt Kitchen has celeb clients like Halle Berry.
4 yellow peaches, firm
4 heirloom tomatoes
4 balls fresh mozzarella
10-12 leaves fresh basil
Olive oil
Smoked sea salt (or flake sea salt)
Slice the peaces about 1/8 inches thick, brush with olive oil & grill on BBQ or indoor grill
Alternate grilled peach, tomato, mozzarella - to form symmetrical salad.
Drizzle with olive oil and top with sliced basil and sea salt.
-------------------------------------------
I made this for: Steve, Tim, Carley
Yum!! The peaches were so sweet and the mozz salty... oh - so so so good!!
Goldfarb's L.A. catering company Salt Kitchen has celeb clients like Halle Berry.
4 yellow peaches, firm
4 heirloom tomatoes
4 balls fresh mozzarella
10-12 leaves fresh basil
Olive oil
Smoked sea salt (or flake sea salt)
Slice the peaces about 1/8 inches thick, brush with olive oil & grill on BBQ or indoor grill
Alternate grilled peach, tomato, mozzarella - to form symmetrical salad.
Drizzle with olive oil and top with sliced basil and sea salt.
-------------------------------------------
I made this for: Steve, Tim, Carley
Yum!! The peaches were so sweet and the mozz salty... oh - so so so good!!
Thursday, March 12, 2009
Shamrock Dip
1 (8 oz) pkg. Cream Cheese
¼ cup mayonnaise
2 T Dijon Mustard
2 ½ oz corned beef, chopped
2 T chopped red onion
2 teas. Freshly snipped parsley
¼ t salt
· Soften cream cheese
· Chop Beef and onion
· Snip Parsley
· Mix and serve with bread or crackers
¼ cup mayonnaise
2 T Dijon Mustard
2 ½ oz corned beef, chopped
2 T chopped red onion
2 teas. Freshly snipped parsley
¼ t salt
· Soften cream cheese
· Chop Beef and onion
· Snip Parsley
· Mix and serve with bread or crackers
Thursday, February 26, 2009
Corn dip
3 cans (11oz) fiesta corn, drained
2 cans (4 oz each) chopped green chilies,
5 green onions - thinly sliced
1 fresh garlic clove, pressed
(10 oz) shredded Mex blend cheese
1 fresh jalapeno pepper - finely chopped
8 oz sour cream
1/2 cup mayonnaise
Mix all ingredients together and serve with Fritos Scoops
2 cans (4 oz each) chopped green chilies,
5 green onions - thinly sliced
1 fresh garlic clove, pressed
(10 oz) shredded Mex blend cheese
1 fresh jalapeno pepper - finely chopped
8 oz sour cream
1/2 cup mayonnaise
Mix all ingredients together and serve with Fritos Scoops
Tuesday, February 17, 2009
Pancakes and Waffles
12 Servings
The aroma and taste of homemade pancakes or waffles is irresistible! The batter in this recipe makes feathery light pancakes, or light and crispy golden waffles. You'll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.
Ingredients:
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1-1/4 cups milk
1-1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
FOR MEDALLION-SIZED BLUEBERRY PANCAKES:
1 pint blueberries, washed
FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:
1 pint strawberries, washed, hulled, and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup
WAFFLE TOPPING:
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup
Instructions:
Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.)
When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.)
To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.
The aroma and taste of homemade pancakes or waffles is irresistible! The batter in this recipe makes feathery light pancakes, or light and crispy golden waffles. You'll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.
Ingredients:
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1-1/4 cups milk
1-1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
FOR MEDALLION-SIZED BLUEBERRY PANCAKES:
1 pint blueberries, washed
FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:
1 pint strawberries, washed, hulled, and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup
WAFFLE TOPPING:
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup
Instructions:
Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.)
When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.)
To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.
Sunday, February 15, 2009
Frozen Banana Cream
1 Serving
This is an old restaurant trick that has been around for years. Use this delightfully simple "sorbet" wherever you would use ice cream. Try it sprinkled with chopped nuts, or on a bed of pureed raspberries or strawberries.
Ingredients:
1 very ripe banana
Instructions:
Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you're ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.
This is an old restaurant trick that has been around for years. Use this delightfully simple "sorbet" wherever you would use ice cream. Try it sprinkled with chopped nuts, or on a bed of pureed raspberries or strawberries.
Ingredients:
1 very ripe banana
Instructions:
Peel the banana and cut it into chunks. Put the chunks, uncovered, on a plate in the freezer, and freeze for at least an hour. (They can stay overnight.) When you're ready to serve, take out the banana and put the frozen pieces in a blender or food processor, and process until smooth, scraping down the sides of the container as needed. As the bananas thaw slightly, the texture will become smooth and creamy.
Tuesday, December 23, 2008
Candied Orange Zest
From Everyday Food magazine:
In a medium saucepan, bring 1/2 cup granulated sugar and 1/2 cup water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender. 8-10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.
In a medium saucepan, bring 1/2 cup granulated sugar and 1/2 cup water to a boil, stirring to dissolve sugar. Add zest of 1 orange (peeled into long strips with a vegetable peeler); simmer, swirling occasionally, until zest is tender. 8-10 minutes. Drain, and transfer to a plate. Dredge zest in sugar, and thinly slice.
Cranberry Trifle (from Everyday Food magazine)
2 bags (12 oz each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 T finely grated peeled fresh ginger
1 bar (8 oz) cream cheese, room temp.
1/4 c packed light-brown sugar
1/2 t pure vanilla extract
2 c heavy cream
2 homemade or store-bought all-butter pound cakes (12 oz each), cut into 3/4" thick slices
Candied Orange Zest (below) for garnish (optional)
1. In a medium saucepan, combine cranberries, 2 C granulated sugar, ginger, and 2 c water. Bring to a simmer over medium; cook until cranberries begin to burst, 8-10 minutes. Let compote cool completely.
2. Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
3. Arrange 1/3 of cake in a 3-qt serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 yours (or up to 1 day). Garnish with Candied Orange Zest, if desired.
2 1/4 cups granulated sugar
2 T finely grated peeled fresh ginger
1 bar (8 oz) cream cheese, room temp.
1/4 c packed light-brown sugar
1/2 t pure vanilla extract
2 c heavy cream
2 homemade or store-bought all-butter pound cakes (12 oz each), cut into 3/4" thick slices
Candied Orange Zest (below) for garnish (optional)
1. In a medium saucepan, combine cranberries, 2 C granulated sugar, ginger, and 2 c water. Bring to a simmer over medium; cook until cranberries begin to burst, 8-10 minutes. Let compote cool completely.
2. Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
3. Arrange 1/3 of cake in a 3-qt serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 yours (or up to 1 day). Garnish with Candied Orange Zest, if desired.
Seafood stew
8 oz scallops
8 oz shrimp
6 oz lobster meat
8 oz fresh fish (diced)
12 pc oysters (shucked)
4 oz butter
1 tsp garlic
4 oz white wine substitute
4 oz fish stock (or clam juice)
16 oz heavy cream
1 cup onion (julienne)
2 stalks celery (sliced)
1 cup corn (kernels)
1 t Worcestershire sauce
1/2 t hot sauce
1/2 t Old Bay
salt & pepper to taste
Heat the butter in a large skillet. Add the seafood, vegetables, and a little salt. Saute for 1 minute. Add the garlic and then the (wine) and fish stock. Bring to a boil. Remove the seafood with a slotted spoon and reduce the liquid by 1/2. Add the cream and reduce by 1/4. Return the seafood to the skillet, bring back to a boil and add seasonings. Serve with rice.
From the Union Street Public House
8 oz shrimp
6 oz lobster meat
8 oz fresh fish (diced)
12 pc oysters (shucked)
4 oz butter
1 tsp garlic
4 oz white wine substitute
4 oz fish stock (or clam juice)
16 oz heavy cream
1 cup onion (julienne)
2 stalks celery (sliced)
1 cup corn (kernels)
1 t Worcestershire sauce
1/2 t hot sauce
1/2 t Old Bay
salt & pepper to taste
Heat the butter in a large skillet. Add the seafood, vegetables, and a little salt. Saute for 1 minute. Add the garlic and then the (wine) and fish stock. Bring to a boil. Remove the seafood with a slotted spoon and reduce the liquid by 1/2. Add the cream and reduce by 1/4. Return the seafood to the skillet, bring back to a boil and add seasonings. Serve with rice.
From the Union Street Public House
Monday, December 22, 2008
Basic Sugar Cookie Dough
From the December 2008 issue of "Family Circle" magazine
The below recipe, it makes several of the recipes below this one...
Makes 3 dozen cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 10-12 minutes
1 1/2 C all-purpose flour
1/2 t baking powder
1/8 t salt
1/2 C (1 stick) unsalted butter, softened
3/4 C sugar
1 egg
3/4 t vanilla extract
White nopareils, for decorating (optional) (little round white balls)
1. In medium-size bowl, whisk together flour, baking powder and salt. Set aside.
2. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and vanilla. On low speed, eat in flour mixture until just combined. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.
3. Heat oven to 350 degrees. On a lightly floured surface, roll out one disk to 1/4" thickness. Cut into bells using a 2" bell-shaped cookie cutter. Place on an ungreased baking sheet. Sprinkle with white nonpareils, gently pressing to adhere. Bake for 10-12 minutes until lightly golden around edges. Remove cookies to wire racks to cool completely.
4. Repeat with remaining 1/2 of dough. Gather scraps and refrigerate. Reroll and cut into additional bells. Bake and cool as above. When completely cool, cookies may be stored in an airtight container up to 2 weeks.
Per cookie: 60 calories; 3 g fat (2 g sat.)
Cookie Tip:
To soften butter, let stand at room temperature for 30-45 minutes.
The below recipe, it makes several of the recipes below this one...
Makes 3 dozen cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 10-12 minutes
1 1/2 C all-purpose flour
1/2 t baking powder
1/8 t salt
1/2 C (1 stick) unsalted butter, softened
3/4 C sugar
1 egg
3/4 t vanilla extract
White nopareils, for decorating (optional) (little round white balls)
1. In medium-size bowl, whisk together flour, baking powder and salt. Set aside.
2. In a large bowl, beat butter and sugar until smooth, about 2 minutes. Beat in egg and vanilla. On low speed, eat in flour mixture until just combined. Divide the dough in half and form each half into a disk. Wrap in plastic wrap and refrigerate 4 hours or overnight.
3. Heat oven to 350 degrees. On a lightly floured surface, roll out one disk to 1/4" thickness. Cut into bells using a 2" bell-shaped cookie cutter. Place on an ungreased baking sheet. Sprinkle with white nonpareils, gently pressing to adhere. Bake for 10-12 minutes until lightly golden around edges. Remove cookies to wire racks to cool completely.
4. Repeat with remaining 1/2 of dough. Gather scraps and refrigerate. Reroll and cut into additional bells. Bake and cool as above. When completely cool, cookies may be stored in an airtight container up to 2 weeks.
Per cookie: 60 calories; 3 g fat (2 g sat.)
Cookie Tip:
To soften butter, let stand at room temperature for 30-45 minutes.
Jumbo Cherry-Chunk Cookies
From the December 2008 issue of "Family Circle" magazine
Makes 15 jumbo cookies
Prep: 15 minutes
Refrigerate 2 hours
Bake at 350 degrees for 18 minutes
To basic sugar cookie dough, add 1/4 cup cocoa powder to flour mixture. Add an additional 1/2 C (1 stick) unsalted butter, and add 1/2 t cherry extract when adding the vanilla.
Stir in 6 oz semisweet chocolate chunks, 1/2 C cherry-flavored sweetened dried cranberries and 1/2 C chopped walnuts with flour mixture. Refrigerate dough 2 hours.
With a measuring cup or ice-cream scoop, drop 1/4-cup mounds onto 2 ungreased baking sheets. Gently press down with palm of your hand into 3" disks.
Bake at 350 degrees for 18 minutes until set. Let cool on sheets 3 minutes. Gently remove to cooling rack to cool completely.
Wrap in clear bags and tie with holiday ribbon, if desired.
Per cookie: 288 calories; 18 g fat (10 g sat.)
Makes 15 jumbo cookies
Prep: 15 minutes
Refrigerate 2 hours
Bake at 350 degrees for 18 minutes
To basic sugar cookie dough, add 1/4 cup cocoa powder to flour mixture. Add an additional 1/2 C (1 stick) unsalted butter, and add 1/2 t cherry extract when adding the vanilla.
Stir in 6 oz semisweet chocolate chunks, 1/2 C cherry-flavored sweetened dried cranberries and 1/2 C chopped walnuts with flour mixture. Refrigerate dough 2 hours.
With a measuring cup or ice-cream scoop, drop 1/4-cup mounds onto 2 ungreased baking sheets. Gently press down with palm of your hand into 3" disks.
Bake at 350 degrees for 18 minutes until set. Let cool on sheets 3 minutes. Gently remove to cooling rack to cool completely.
Wrap in clear bags and tie with holiday ribbon, if desired.
Per cookie: 288 calories; 18 g fat (10 g sat.)
Orange Sandwiches (cookies)
From the December 2008 issue of "Family Circle" magazine
Makes 16 sandwiches Prep: 10 minutes
Refrigerate 4 hours
Bake at 350 degrees for 12 minutes
To basic sugar cookie dough, add 1 T grated orange zest and 1/2 t orange extract. Divide into 2 disks and refrigerate 4 hours. On lightly floured work surface, roll out 1 disk to 3/16" thickness.
Cut into rounds using a 2" cutter. Place on ungreased baking sheet. Bake at 350 degrees for 12 minutes until lightly golden around edges.
Remove cookies to wire rack to cool completely. Repeat with remaining dough. Gather scraps and refrigerate. Reroll, cut into additional rounds and bake as above.
Spread 1/2 of the rounds with 1 t orange marmalade each. Please remaining rounds over marmalade to form a sandwich. Melt 1 C semisweet chocolate chips. Dip one side of sandwiches in chocolate; place on a waxed-paper-lined baking sheet. Allow chocolate to set at room temperature.
Per sandwich: 223 calories; 10 g fat (6 g sat).
Makes 16 sandwiches Prep: 10 minutes
Refrigerate 4 hours
Bake at 350 degrees for 12 minutes
To basic sugar cookie dough, add 1 T grated orange zest and 1/2 t orange extract. Divide into 2 disks and refrigerate 4 hours. On lightly floured work surface, roll out 1 disk to 3/16" thickness.
Cut into rounds using a 2" cutter. Place on ungreased baking sheet. Bake at 350 degrees for 12 minutes until lightly golden around edges.
Remove cookies to wire rack to cool completely. Repeat with remaining dough. Gather scraps and refrigerate. Reroll, cut into additional rounds and bake as above.
Spread 1/2 of the rounds with 1 t orange marmalade each. Please remaining rounds over marmalade to form a sandwich. Melt 1 C semisweet chocolate chips. Dip one side of sandwiches in chocolate; place on a waxed-paper-lined baking sheet. Allow chocolate to set at room temperature.
Per sandwich: 223 calories; 10 g fat (6 g sat).
Spice Crackles
From December 2008 issue of "Family Circle" magazine
Makes: 24 cookies. Prep: 15 minutes. Refrigerate 1 hour. Bake at 350 degrees for 14 minutes
To basic sugar cookie dough, add 2 t pumpkin pie spice, 2 t cocoa powder and 1 1/4 t baking soda to flour mixture. Continue as directed.
Refrigerate dough 1 hour. Shape 1 T dough into a disk, about 1" in diameter, and place on ungreased baking sheets. Repeat.
Sprinkle each with about 1/2 t colored sanding sugar.
Bake at 350 degrees for 14 minutes. Remove cookies to wire rack and cool completely.
Per cookie: 106 calories; 4 g fat (3 g sat.)
Makes: 24 cookies. Prep: 15 minutes. Refrigerate 1 hour. Bake at 350 degrees for 14 minutes
To basic sugar cookie dough, add 2 t pumpkin pie spice, 2 t cocoa powder and 1 1/4 t baking soda to flour mixture. Continue as directed.
Refrigerate dough 1 hour. Shape 1 T dough into a disk, about 1" in diameter, and place on ungreased baking sheets. Repeat.
Sprinkle each with about 1/2 t colored sanding sugar.
Bake at 350 degrees for 14 minutes. Remove cookies to wire rack and cool completely.
Per cookie: 106 calories; 4 g fat (3 g sat.)
Royal Icing
From December 2008 issue of "Family Circle" magazine
Combine 2 cups confectioners' sugar, 1 1/2 T powdered egg whites and 1/4 cup water in a large bowl. Beat on low for 2 minutes. Increase speed to high and beat for 4 minutes.
Combine 2 cups confectioners' sugar, 1 1/2 T powdered egg whites and 1/4 cup water in a large bowl. Beat on low for 2 minutes. Increase speed to high and beat for 4 minutes.
Gingerbread Family
From December, 2008 issue of "Family Circle" magazine.
Makes 16 cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 14 minutes
To basic sugar cookie dough, add 1 T ground ginger, 2 t cocoa powder & 1/2 t cinnamon to flour mixture. Continue as directed.
Halve dough and form into 2 disks. Refrigerate 4 hours. On lightly floured work surface, roll out one disk to 1/4" thickness. Using a large gingerbread cookie cutter, cut out 2 figures.
Place on ungreased baking sheet. Repeat with a small cookie cutter and other half of dough. Gather scraps and refrigerate. Reroll to form total of 2 large and 14 small cookies.
Bake at 350 degrees for 14 minutes.
Make Royal Icing. Decorate with Royal Icing, candy and sugars as desired.
Per 1 large or 2 small cookies:
298 calories, 11 g fat (7 g sat.)
Makes 16 cookies
Prep: 15 minutes
Refrigerate 4 hours
Bake at 350 degrees for 14 minutes
To basic sugar cookie dough, add 1 T ground ginger, 2 t cocoa powder & 1/2 t cinnamon to flour mixture. Continue as directed.
Halve dough and form into 2 disks. Refrigerate 4 hours. On lightly floured work surface, roll out one disk to 1/4" thickness. Using a large gingerbread cookie cutter, cut out 2 figures.
Place on ungreased baking sheet. Repeat with a small cookie cutter and other half of dough. Gather scraps and refrigerate. Reroll to form total of 2 large and 14 small cookies.
Bake at 350 degrees for 14 minutes.
Make Royal Icing. Decorate with Royal Icing, candy and sugars as desired.
Per 1 large or 2 small cookies:
298 calories, 11 g fat (7 g sat.)
Chocolate-Chip Shortbread
From December, 2008's "Family Circle" magazine.
Makes 16 cookies (in a pie-cutting fashion)
Prep: 5 minutes
Refrigerate: 2 hours
Bake at 350 degrees for 27-30 minutes
To basic sugar cookie dough, mix in 1/2 cup mini semisweet chocolate chips.
Form into 1 disk and refrigerate for 2 hours. Press into a 9-inch round fluted nonstick tart pan.
Score into 16 pie-shaped wedges without cutting completely through dough. Bake at 350 degrees for 27-30 minutes.
Let cool & remove side of pan. Just before serving, melt 3 T seedless raspberry preserves and drizzle over top of tart. Cut into 16 wedges along score marks.
Per cookie: 179 calories; 8 g fat (5 g sat.); 2 g protein; 25 g carbohydrate; 1 g fiber; 36 mg sodium.
Cookie tip: Be sure not to overmix dough or results will be dry and tough.
Makes 16 cookies (in a pie-cutting fashion)
Prep: 5 minutes
Refrigerate: 2 hours
Bake at 350 degrees for 27-30 minutes
To basic sugar cookie dough, mix in 1/2 cup mini semisweet chocolate chips.
Form into 1 disk and refrigerate for 2 hours. Press into a 9-inch round fluted nonstick tart pan.
Score into 16 pie-shaped wedges without cutting completely through dough. Bake at 350 degrees for 27-30 minutes.
Let cool & remove side of pan. Just before serving, melt 3 T seedless raspberry preserves and drizzle over top of tart. Cut into 16 wedges along score marks.
Per cookie: 179 calories; 8 g fat (5 g sat.); 2 g protein; 25 g carbohydrate; 1 g fiber; 36 mg sodium.
Cookie tip: Be sure not to overmix dough or results will be dry and tough.
Browned Butter Smashed Potatoes with Butternut Squash
1 lb (3 medium) yellow-flesh potatoes, cut into 3/4 inch chunks
1 sm. butternut squash (about 1 lb) peeled, seeded & cut into 1-inch chunks
Salt
3 T butter, divided
8-10 fresh (2-3") sage leaves, stacked & cut across into 1/4th inch strips
1/2 cup 1 % milk (approx.)
Freshly ground black pepper, to taste
Directions
Prep time: 25 minutes
Cook time: 15 minutes
Ready to serve: 40 minutes
Serves: 4
In 3-qt saucepan, cover potatoes and squash with water; add 1 t salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12-15 minutes.
Meanwhile, add 2 T of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm.
Thoroughly drain potatoes and squash, return to pan and shake 1-2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky.
Over low heat, gently mix in remaining T butter and enough milk for consistency desired.
Season w/ salt & pepper. Spoon into serving bowl & drizzle with brown butter and sage.
1 sm. butternut squash (about 1 lb) peeled, seeded & cut into 1-inch chunks
Salt
3 T butter, divided
8-10 fresh (2-3") sage leaves, stacked & cut across into 1/4th inch strips
1/2 cup 1 % milk (approx.)
Freshly ground black pepper, to taste
Directions
Prep time: 25 minutes
Cook time: 15 minutes
Ready to serve: 40 minutes
Serves: 4
In 3-qt saucepan, cover potatoes and squash with water; add 1 t salt. Bring to boil over high heat; reduce heat, cover and cook until tender, 12-15 minutes.
Meanwhile, add 2 T of the butter and the sage to small skillet or saucepan over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; keep warm.
Thoroughly drain potatoes and squash, return to pan and shake 1-2 minutes over low heat. Roughly mash with hand masher leaving mixture chunky.
Over low heat, gently mix in remaining T butter and enough milk for consistency desired.
Season w/ salt & pepper. Spoon into serving bowl & drizzle with brown butter and sage.
Wednesday, May 07, 2008
Bananas Foster Stir Fry
I got this recipe from my Pampered Chef consultant. :)
5 medium bananas
1 can (284mL) butterscotch ice cream topping
1 lemon
1 teaspoon cinnamon
1 teaspoon rum extract (or 1/4 cup rum)
4 cups frozen vanilla low-fat yogurt or ice cream
1.)Slice bananas using Egg Slicer Plus. Zest whole lemon using lemon Zester/Scorer; set aside. Juice lemon to measure 1/4 cup juice.
2.) Combine butterscotch, lemon juice and cinnamon in Stir-Fry Skillet. Bring to a boil over medium-high heat, stirring occasionally; remove from heat. Stir in bananas and rum.
3.) For each serving, spoon about 1/2 cup of the banana mixture over a scoop of frozen yogurt. Garnish with lemon zest.
Cook's Tip: To serve Bananas Foster Stir-Fry over toasted pound cake, preheat oven to 350°F. Slice pound cake into 1/2 inch slices and place on Rectangle Stone. Sprinkle with cinnamon-sugar. Bake 12-15 minutes or until lightly golden and toasted.
5 medium bananas
1 can (284mL) butterscotch ice cream topping
1 lemon
1 teaspoon cinnamon
1 teaspoon rum extract (or 1/4 cup rum)
4 cups frozen vanilla low-fat yogurt or ice cream
1.)Slice bananas using Egg Slicer Plus. Zest whole lemon using lemon Zester/Scorer; set aside. Juice lemon to measure 1/4 cup juice.
2.) Combine butterscotch, lemon juice and cinnamon in Stir-Fry Skillet. Bring to a boil over medium-high heat, stirring occasionally; remove from heat. Stir in bananas and rum.
3.) For each serving, spoon about 1/2 cup of the banana mixture over a scoop of frozen yogurt. Garnish with lemon zest.
Cook's Tip: To serve Bananas Foster Stir-Fry over toasted pound cake, preheat oven to 350°F. Slice pound cake into 1/2 inch slices and place on Rectangle Stone. Sprinkle with cinnamon-sugar. Bake 12-15 minutes or until lightly golden and toasted.
Saturday, May 03, 2008
Chopped Vegetable & Bean Salad
I got this recipe from "Experience Life" magazine - it's a magazine put out with my gym membership at LifeTime Fitness.
Makes 4 servings
For the dressing:
2 T red wine vinegar
1/2 t salt
1/4 t black pepper
2 T olive oil
For the salad:
1 large head romaine lettuce, chopped
1/2 c peeled and diced cucumber
1/2 c diced red bell pepper
1/4 c diced yellow bell pepper
1/4 c diced red onion
1/4 c diced black olives
3/4 t chopped fresh oregano
2 t chopped fresh basil
3/4 c diced tomato
3/4 c cooked white beans
1/2 c cooked garbanzo beans
1/2 c chopped hearts of palm
In a small bowl, combine red wine vinegar, salt and pepper. Add olive oil and beat well with a wire whip.
In a large bowl, combine salad ingredients. Add salad dressing and toss lightly. Divide equally into large salad bowls.
Makes 4 servings
For the dressing:
2 T red wine vinegar
1/2 t salt
1/4 t black pepper
2 T olive oil
For the salad:
1 large head romaine lettuce, chopped
1/2 c peeled and diced cucumber
1/2 c diced red bell pepper
1/4 c diced yellow bell pepper
1/4 c diced red onion
1/4 c diced black olives
3/4 t chopped fresh oregano
2 t chopped fresh basil
3/4 c diced tomato
3/4 c cooked white beans
1/2 c cooked garbanzo beans
1/2 c chopped hearts of palm
In a small bowl, combine red wine vinegar, salt and pepper. Add olive oil and beat well with a wire whip.
In a large bowl, combine salad ingredients. Add salad dressing and toss lightly. Divide equally into large salad bowls.
Cornbread
Cornbread
4 Servings
One of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist.
Ingredients:
1 ¼ cups yellow cornmeal (organic and stone ground, if possible)
1 ¼ cups unbleached white flour
½ teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 ½ cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet
Instructions:
1. Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.
2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.
4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
5. Cut into wedges and serve.
4 Servings
One of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist.
Ingredients:
1 ¼ cups yellow cornmeal (organic and stone ground, if possible)
1 ¼ cups unbleached white flour
½ teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 ½ cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet
Instructions:
1. Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.
2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.
4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
5. Cut into wedges and serve.
Friday, May 02, 2008
Mango Cream
Mango Cream
1 Serving
If you haven't eaten mango, this is an easy way to introduce this delicious fruit into your diet. Pick a ripe mango that feels firm and smells good. You may be able to buy frozen mango, which works fine for this recipe. For a festive touch, layer the mango cream with fresh berries in a parfait glass and top with chopped almonds.
Ingredients:
1 ripe mango
1/2 cup vanilla yogurt
Instructions:
Peel the mango and cut the ripe portion of the fruit into pieces (The portion around the stone will be hard.). Put the mango in a blender or food processor with the yogurt. Blend until smooth.
1 Serving
If you haven't eaten mango, this is an easy way to introduce this delicious fruit into your diet. Pick a ripe mango that feels firm and smells good. You may be able to buy frozen mango, which works fine for this recipe. For a festive touch, layer the mango cream with fresh berries in a parfait glass and top with chopped almonds.
Ingredients:
1 ripe mango
1/2 cup vanilla yogurt
Instructions:
Peel the mango and cut the ripe portion of the fruit into pieces (The portion around the stone will be hard.). Put the mango in a blender or food processor with the yogurt. Blend until smooth.
Vegetarian Chili
Vegetarian Chili
6 Servings
In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn't require "carne" or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible. ("Chili" commonly refers to the dish made with "chile" peppers.) My favorites are the red New Mexican chile peppers traditionally tied in strings called ristras or available as ground powder, and chipotles which are ripe (red) jalapeños that have been dried and smoked. Experiment with different amounts until you find a level of intensity you're comfortable with. Be aware, however, that capsaicin, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you're using whole chiles, you may want to remove that white tissue if you don't want your chili too hot.
Ingredients:
7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly four 15-oz cans or 1 pound dried beans, cooked)
2 tablespoons olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste
Garnishes:
Chopped raw onion
Chopped tomato
Shredded lettuce
Tortillas
Instructions:
1. Drain beans in a colander.
2. Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.
3. Crush the chipotle pepper if using dried, or mince if using canned.
4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.
5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
6. Add salt and pepper to taste, and more chili if you want a hotter dish.
7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.
6 Servings
In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn't require "carne" or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible. ("Chili" commonly refers to the dish made with "chile" peppers.) My favorites are the red New Mexican chile peppers traditionally tied in strings called ristras or available as ground powder, and chipotles which are ripe (red) jalapeños that have been dried and smoked. Experiment with different amounts until you find a level of intensity you're comfortable with. Be aware, however, that capsaicin, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you're using whole chiles, you may want to remove that white tissue if you don't want your chili too hot.
Ingredients:
7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly four 15-oz cans or 1 pound dried beans, cooked)
2 tablespoons olive oil
2 large onions, diced
1 dried or canned chipotle pepper
1 tablespoon mild red New Mexican chile powder, or to taste
1 tablespoon dried whole oregano
1 tablespoon ground cumin
1/2 teaspoon allspice
1 large can (28 ounces) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt and pepper, to taste
Garnishes:
Chopped raw onion
Chopped tomato
Shredded lettuce
Tortillas
Instructions:
1. Drain beans in a colander.
2. Heat oil in a large dutch oven or saucepan. Add the onions and sauté over medium heat until onions are soft and golden.
3. Crush the chipotle pepper if using dried, or mince if using canned.
4. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.
5. Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
6. Add salt and pepper to taste, and more chili if you want a hotter dish.
7. Serve in bowls with warm tortillas. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.
Tuesday, April 22, 2008
Grasshopper Pie
24 creamed-filled chocolate cookies finely crushed
1/4 cup margarine, melted
1/4 cup milk
A few drops of pepermint extract
| |
1 jar of marshmallow creme
2 cups of heavy cream, whipped
Combine cookie crumbs and margarine. Press into 9" spring pan reserving 1/2 cup of the mixture for topping. Gradually add milk, extract and food coloring to marshmallow creme, mixing until well blended. Fold in whipped cream. Pour into pan, sprinkle with remaining crumbs. Freeze. Remove one half hour before serving.
Sunday, April 20, 2008
Lemon-Berry Punch
I got this recipe out of the latest issue of the Creative Memories Magazine - "Lasting Moments."
Start to finish: 10 minutes
--2 C cranberry-strawberry drink, chilled
--1 12-oz can frozen pink lemonade concentrate, thawed
--1 1-liter bottle lemon-lime carbonated beverage or carbonated water, chilled
--Lemons (optional)
1. Pour cranberry drink and lemonade concentrate into a 2-qt pitcher. Stir until well-mixed.
2. Slowly add the carbonated beverage to the lemonade mixture. Serve chilled or over ice and garnish with lemon slices, if desired. Makes 8 (8-oz) servings.
Start to finish: 10 minutes
--2 C cranberry-strawberry drink, chilled
--1 12-oz can frozen pink lemonade concentrate, thawed
--1 1-liter bottle lemon-lime carbonated beverage or carbonated water, chilled
--Lemons (optional)
1. Pour cranberry drink and lemonade concentrate into a 2-qt pitcher. Stir until well-mixed.
2. Slowly add the carbonated beverage to the lemonade mixture. Serve chilled or over ice and garnish with lemon slices, if desired. Makes 8 (8-oz) servings.
Saturday, April 19, 2008
Roasted Vegetable Soup
4 Servings
This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. The vegetables used in this soup are often just added to soup liquids for cooking. This recipe oven-roasts them first, enhancing their flavor. Your kitchen will fill with the aromas of the roasting vegetables evoking old-fashioned, home-style meals. Comfort food at its finest.
Ingredients:
3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt and black or red pepper to taste
Instructions:
1. Preheat oven to 500 degrees F. Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.
2. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.
3. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
4. Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.
This delicious, vegetable-filled broth can be served by itself or used as a base for other soups. The vegetables used in this soup are often just added to soup liquids for cooking. This recipe oven-roasts them first, enhancing their flavor. Your kitchen will fill with the aromas of the roasting vegetables evoking old-fashioned, home-style meals. Comfort food at its finest.
Ingredients:
3 large carrots, peeled and coarsely chopped
3 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 tablespoon extra-virgin olive oil
8 cloves garlic, chopped
4 cups water
1/4 cup dried mushroom pieces (Italian porcini, if possible)
1/4 teaspoon dried thyme
Salt and black or red pepper to taste
Instructions:
1. Preheat oven to 500 degrees F. Place the carrots, celery, and onion in a small (8 x 8 inch) nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.
2. Remove pan from oven, add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.
3. Remove pan from oven, add 1 cup of water and stir to loosen any vegetables that may be stuck. Pour this into a pot with the remaining ingredients. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
4. Season to taste with salt and black or red pepper, and serve or use as the base for other soups, stews, or pasta dishes.
Friday, April 18, 2008
Puffy Grain Chewy Bars
Serves 12
1 cup each: Puffed kamut, brown rice, millet from the health food store or use 3 cups regular puffed wheat from the grocery store. Or try Kashi cereal.
1/2 cup peanut butter, or almond butter
1/2 cup honey
1 teaspoon blackstrap molasses
Dump the cereal in a big bowl. Heat the honey, peanut butter and molasses together. Pour into cereal mixture, working quickly to get it mixed. Press very firmly into a 13 X 9 inch pan. Let sit for as long as you can wait (the longer, the harder) and then dig in.
NOTE: Variations of a theme: Try using brown rice crispies in place of the puffed rice, and toasting the millet and kamut on a cookie sheet (425 oven till toasted) for a crispy texture instead. For more variety, use this recipe as a base and add raisins, chopped dates or chopped nuts.
1 cup each: Puffed kamut, brown rice, millet from the health food store or use 3 cups regular puffed wheat from the grocery store. Or try Kashi cereal.
1/2 cup peanut butter, or almond butter
1/2 cup honey
1 teaspoon blackstrap molasses
Dump the cereal in a big bowl. Heat the honey, peanut butter and molasses together. Pour into cereal mixture, working quickly to get it mixed. Press very firmly into a 13 X 9 inch pan. Let sit for as long as you can wait (the longer, the harder) and then dig in.
NOTE: Variations of a theme: Try using brown rice crispies in place of the puffed rice, and toasting the millet and kamut on a cookie sheet (425 oven till toasted) for a crispy texture instead. For more variety, use this recipe as a base and add raisins, chopped dates or chopped nuts.
Basic Black Bean Dip
Serves 12 (as appetizer)
1 black beans, canned (15 oz.), drained
1 can green chili peppers, drained
1/4 cup salsa, use what you have
2 teaspoons cumin
1 teaspoon garlic, pressed
1 squeeze lime or lemon
Dump it all into a food processor and whir like mad. When it's done, plop it into a bowl and serve with chips and/or veggies.
1 black beans, canned (15 oz.), drained
1 can green chili peppers, drained
1/4 cup salsa, use what you have
2 teaspoons cumin
1 teaspoon garlic, pressed
1 squeeze lime or lemon
Dump it all into a food processor and whir like mad. When it's done, plop it into a bowl and serve with chips and/or veggies.
Chips for Dips
Serves 12 (as an appetizer)
12 corn tortillas -- or pita, whole wheat tortillas, whatever non-stick spray (health food stores have ones without the propellant or use an oil pump)
Preheat oven to 425 degrees. Spray a cookie sheet generously with non-stick spray.
Stack the tortillas and cut them into 6 even pieces, sort of like a pizza. Place on the cookie sheet and lightly spray the tortillas. Bake for 8 minutes or so checking to make sure they don't get too brown.
Let cool and serve with hummus or Black Bean Dip. Put a generous portion of veggies out with the chips, too.
NOTE: Make sure you only use the non-stick sprays from the health food store. The others are full of propellant and unless you plan on flying your food, propellant doesn't belong there. Or buy an oil pump that uses air to help spray. Available at Wal-Mart and other stores, for under $10. Great investment.
12 corn tortillas -- or pita, whole wheat tortillas, whatever non-stick spray (health food stores have ones without the propellant or use an oil pump)
Preheat oven to 425 degrees. Spray a cookie sheet generously with non-stick spray.
Stack the tortillas and cut them into 6 even pieces, sort of like a pizza. Place on the cookie sheet and lightly spray the tortillas. Bake for 8 minutes or so checking to make sure they don't get too brown.
Let cool and serve with hummus or Black Bean Dip. Put a generous portion of veggies out with the chips, too.
NOTE: Make sure you only use the non-stick sprays from the health food store. The others are full of propellant and unless you plan on flying your food, propellant doesn't belong there. Or buy an oil pump that uses air to help spray. Available at Wal-Mart and other stores, for under $10. Great investment.
The Ultimate Tortilla Roll-Up
Makes 1
Whole wheat flour tortilla (*health food stores have a sprouted wheat tortilla that is delicious)
1/2 ounce low-fat cream cheese, you can use less
1 ounce chicken breast without skin, tuna, or whatever you have on hand
2 slices tomato, chopped
1 romaine lettuce leaf, shredded
1 green onion, minced fine (optional)
1 teaspoon vinaigrette, whatever you have on hand
Lay tortilla flat and spread cream cheese all over. In a small bowl, toss lettuce, tomato and optional green onion with vinaigrette. Set aside.
Lay chicken out evenly over cream cheese. Spread lettuce mixture evenly on top of the chicken.
Roll up like you would a sleeping bag and secure with a toothpick or just place on a plate, seam side down. If this is for a lunch box, wrap securely with plastic wrap.
Whole wheat flour tortilla (*health food stores have a sprouted wheat tortilla that is delicious)
1/2 ounce low-fat cream cheese, you can use less
1 ounce chicken breast without skin, tuna, or whatever you have on hand
2 slices tomato, chopped
1 romaine lettuce leaf, shredded
1 green onion, minced fine (optional)
1 teaspoon vinaigrette, whatever you have on hand
Lay tortilla flat and spread cream cheese all over. In a small bowl, toss lettuce, tomato and optional green onion with vinaigrette. Set aside.
Lay chicken out evenly over cream cheese. Spread lettuce mixture evenly on top of the chicken.
Roll up like you would a sleeping bag and secure with a toothpick or just place on a plate, seam side down. If this is for a lunch box, wrap securely with plastic wrap.
Tuesday, April 15, 2008
Cucumber, Tomato and Mozzarella Salad
1 Serving
This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.
Ingredients:
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped
Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle with the chopped fresh basil.
This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.
Ingredients:
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped
Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle with the chopped fresh basil.
Friday, March 14, 2008
Corned Beef & Cabbage in the Crockpot
I made this this morning in my crock-pot! I can't wait to eat dinner tonight!!
Place in crock pot in order:
3 carrots, cut in 3 inch pieces
3-4 lb. corned beef brisket
2-3 med. onions, quartered
1-2 c. water
1/2 sm. cabbage, cut in wedges
Add cabbage to liquid, pushing down to moisten, after 6 hours on low or 3 hours on high. Cover and cook 10-12 hours on low, 5-6 hours on high.
To prepare more cabbage, cook separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook 20-30 minutes.
Place in crock pot in order:
3 carrots, cut in 3 inch pieces
3-4 lb. corned beef brisket
2-3 med. onions, quartered
1-2 c. water
1/2 sm. cabbage, cut in wedges
Add cabbage to liquid, pushing down to moisten, after 6 hours on low or 3 hours on high. Cover and cook 10-12 hours on low, 5-6 hours on high.
To prepare more cabbage, cook separately in skillet. Remove 1 cup of broth from crock pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook 20-30 minutes.
Saturday, March 01, 2008
Pancakes and Waffles
12 Servings
The aroma and taste of homemade pancakes or waffles is irresistible! The batter in this recipe makes feathery light pancakes, or light and crispy golden waffles. You'll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.
Ingredients:
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1-1/4 cups milk
1-1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
FOR MEDALLION-SIZED BLUEBERRY PANCAKES:
1 pint blueberries, washed
FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:
1 pint strawberries, washed, hulled, and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup
WAFFLE TOPPING:
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup
Instructions:
Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.)
When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.)
To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm plate and top with the banana, chopped walnuts, and maple syrup.
The aroma and taste of homemade pancakes or waffles is irresistible! The batter in this recipe makes feathery light pancakes, or light and crispy golden waffles. You'll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.
Ingredients:
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1-1/4 cups milk
1-1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
FOR MEDALLION-SIZED BLUEBERRY PANCAKES:
1 pint blueberries, washed
FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:
1 pint strawberries, washed, hulled, and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup
WAFFLE TOPPING:
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup
Instructions:
Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.)
When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.)
To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm plate and top with the banana, chopped walnuts, and maple syrup.
Saturday, February 23, 2008
Oatmeal
I found the best rolled oat oatmeal in a tin can at Trader Joe's. I'm trying not to eat so much instant & processed stuff & trying to go back to natural food without all the chemicals. Trying...
From Dr. Weil...
Oatmeal
1 Servings
Regular rolled oats are a better choice than quick or instant, but use the heartier Irish or steel-cut oats if you can find them. They have the lowest glycemic index of the bunch.
Ingredients:
1 cup water
1/2 cup oats
pinch of salt (optional)
Instructions:
Bring the water to a boil in a small saucepan. Add a pinch of salt if you like. Sprinkle in the oats and turn the head down to low. Stir if you like creamy oats or don't stir if you like more distinct grains. Cook until most of the liquid is absorbed, about 6-7 minutes.
From Dr. Weil...
Oatmeal
1 Servings
Regular rolled oats are a better choice than quick or instant, but use the heartier Irish or steel-cut oats if you can find them. They have the lowest glycemic index of the bunch.
Ingredients:
1 cup water
1/2 cup oats
pinch of salt (optional)
Instructions:
Bring the water to a boil in a small saucepan. Add a pinch of salt if you like. Sprinkle in the oats and turn the head down to low. Stir if you like creamy oats or don't stir if you like more distinct grains. Cook until most of the liquid is absorbed, about 6-7 minutes.
Monday, February 11, 2008
To de-acid newspaper clippings
Tired of newspaper clippings that yellow in your photo album? Soak them in this, then dry them. They won't yellow any more. It takes the acid out of the paper so you can preserve them in your photo album.
1 cup milk of magnesia
Soak for 20 minutes. Then dry.
Friday, February 08, 2008
Mango Cream
1 Serving
If you haven't eaten mango, this is a easy way to introduce this delicious fruit into your diet. Pick a ripe mango that feels firm and smells good. Or you may be able to buy frozen mango which works fine for this recipe. For a festive touch, layer the mango cream with fresh berries in a parfait glass and top with chopped almonds.
Ingredients:
1 ripe mango 1/2 cup vanilla yogurt
Instructions:
Peel the mango and cut the ripe portion of the fruit into pieces. (The portion around the stone will be hard.) Put the mango in a blender or food processor with the yogurt. Blend until smooth.
If you haven't eaten mango, this is a easy way to introduce this delicious fruit into your diet. Pick a ripe mango that feels firm and smells good. Or you may be able to buy frozen mango which works fine for this recipe. For a festive touch, layer the mango cream with fresh berries in a parfait glass and top with chopped almonds.
Ingredients:
1 ripe mango 1/2 cup vanilla yogurt
Instructions:
Peel the mango and cut the ripe portion of the fruit into pieces. (The portion around the stone will be hard.) Put the mango in a blender or food processor with the yogurt. Blend until smooth.
Wednesday, February 06, 2008
Shrimp Wonton Cups
24 square wonton wrappers
1 T. butter or margarine melted
10 oz. shelled deveined and cooked medium shrimp
2 green onions, finely chopped
1/3 C. grated carrot
4 oz. cream cheese, softened
1 garlic clove, pressed
1/2 t. Worcestershire sauce
1 C. (4 oz) shredded mozzarella cheese
Preheat oven to 350 degrees. Lightly spray mini-muffin pan with non-stick cooking spray.
With pastry brush, brush one side of each wonton wrapper with melted butter. Press wonton buttered side up into muffin cup. Bake 8 minutes or until edges turn light golden brown.
Remove pan from oven. Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp.
Combine cream cheese, garlic and Worcestershire sauce in bowl, blend well. Stir in chopped shrimp, green onions, carrot and mozzarella cheese.
Using small scoop fill each wonton cup with rounded scoop of cream cheese mixture. Top with reserved shrimp.
Bake 5 minutes or until wontons are golden brown and filling is bubbly around edges.
Yield 24 appetizers.
1 T. butter or margarine melted
10 oz. shelled deveined and cooked medium shrimp
2 green onions, finely chopped
1/3 C. grated carrot
4 oz. cream cheese, softened
1 garlic clove, pressed
1/2 t. Worcestershire sauce
1 C. (4 oz) shredded mozzarella cheese
Preheat oven to 350 degrees. Lightly spray mini-muffin pan with non-stick cooking spray.
With pastry brush, brush one side of each wonton wrapper with melted butter. Press wonton buttered side up into muffin cup. Bake 8 minutes or until edges turn light golden brown.
Remove pan from oven. Meanwhile, reserve 24 shrimp. Finely chop remaining shrimp.
Combine cream cheese, garlic and Worcestershire sauce in bowl, blend well. Stir in chopped shrimp, green onions, carrot and mozzarella cheese.
Using small scoop fill each wonton cup with rounded scoop of cream cheese mixture. Top with reserved shrimp.
Bake 5 minutes or until wontons are golden brown and filling is bubbly around edges.
Yield 24 appetizers.
Saturday, February 02, 2008
Hot Cocoa
1 Serving
This homemade hot cocoa is lower in sugar than other recipes. It can be made with soy milk. Try flavoring it with cinnamon or even chili powder for a little change.
Ingredients:
2 tbsp cocoa powder
1 tbsp sugar
2 tbsp water
6 oz 1 percent milk
1/2 tsp vanilla
1/4 tsp almond extract
Instructions:
In a small saucepan, stir together the cocoa powder and the sugar. Add the water and stir well. Cook over medium heat until the mixture comes to a low boil and the sugar dissolves. Stir in the milk, vanilla and almond extract. Reduce the heat to low and stir until warmed through.
This homemade hot cocoa is lower in sugar than other recipes. It can be made with soy milk. Try flavoring it with cinnamon or even chili powder for a little change.
Ingredients:
2 tbsp cocoa powder
1 tbsp sugar
2 tbsp water
6 oz 1 percent milk
1/2 tsp vanilla
1/4 tsp almond extract
Instructions:
In a small saucepan, stir together the cocoa powder and the sugar. Add the water and stir well. Cook over medium heat until the mixture comes to a low boil and the sugar dissolves. Stir in the milk, vanilla and almond extract. Reduce the heat to low and stir until warmed through.
Thursday, January 31, 2008
Peanut Butter Cookies
Courtesy of Joan Snipes. I had these wonderful treats at her house after a performance by Alex Cavalli of St. Paul.
------------
Adapted from the Magnolia Bakery Cookbook
The brilliance of these cookies is that they have
include two different formats for peanuts–three
if you use chunky peanut butter. They’re crisp on
the outside, and almost cakey on the inside.
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth or chunky)
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking
soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut
butter together until fluffy. Add the sugars and
beat until smooth. Add the egg and mix well. Add
the milk and the vanilla extract. Add the flour
mixture and beat thoroughly. Stir in the peanut
butter chips. Place sprinkling sugar on a plate.
Drop by rounded teaspoonfuls into the sugar, then
onto ungreased cookie sheets, leaving several
inches between for expansion. Using a fork,
lightly indent with a crissscross pattern (I used
the back of a palette knife to keep it smooth on
top), but do not overly flatten cookies. Bake for
10 to 12 minutes. Do not overbake. Cookies may
appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then
remove to a rack to cool completely.
------------
Adapted from the Magnolia Bakery Cookbook
The brilliance of these cookies is that they have
include two different formats for peanuts–three
if you use chunky peanut butter. They’re crisp on
the outside, and almost cakey on the inside.
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth or chunky)
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
Preheat oven to 350 degrees.
In a large bowl, combine the flour, the baking
soda, the baking powder, and the salt. Set aside.
In a large bowl, beat the butter and the peanut
butter together until fluffy. Add the sugars and
beat until smooth. Add the egg and mix well. Add
the milk and the vanilla extract. Add the flour
mixture and beat thoroughly. Stir in the peanut
butter chips. Place sprinkling sugar on a plate.
Drop by rounded teaspoonfuls into the sugar, then
onto ungreased cookie sheets, leaving several
inches between for expansion. Using a fork,
lightly indent with a crissscross pattern (I used
the back of a palette knife to keep it smooth on
top), but do not overly flatten cookies. Bake for
10 to 12 minutes. Do not overbake. Cookies may
appear to be underdone, but they are not.
Cool the cookies on the sheets for 1 minute, then
remove to a rack to cool completely.
Friday, January 25, 2008
Maple Baked Custard
3 Servings
This simple custard is "baked" on top of the stove. It is equally good for breakfast as it is for a snack or dessert. Serve it with seasonal fruit.
Ingredients:
2 eggs
1 cup skim milk or soy milk
2 tbsp maple syrup
1/2 tsp vanilla
Ground nutmeg
Instructions:
1. Combine eggs, milk, maple syrup and vanilla. Whisk or beat until well blended.
2. Pour into 3 glass custard cups. Sprinkle with nutmeg.
3. Place the custard cups on a folded paper towel in a skillet with a tight fitting lid. Pour water into the pan, about 1 inch deep, and cover.
4. Bring the water to a rolling boil.
Remove pan from heat and let sit for 15 minutes without lifting the lid.
5. Serve warm or cold.
This simple custard is "baked" on top of the stove. It is equally good for breakfast as it is for a snack or dessert. Serve it with seasonal fruit.
Ingredients:
2 eggs
1 cup skim milk or soy milk
2 tbsp maple syrup
1/2 tsp vanilla
Ground nutmeg
Instructions:
1. Combine eggs, milk, maple syrup and vanilla. Whisk or beat until well blended.
2. Pour into 3 glass custard cups. Sprinkle with nutmeg.
3. Place the custard cups on a folded paper towel in a skillet with a tight fitting lid. Pour water into the pan, about 1 inch deep, and cover.
4. Bring the water to a rolling boil.
Remove pan from heat and let sit for 15 minutes without lifting the lid.
5. Serve warm or cold.
Thursday, January 24, 2008
Cucumber, Tomato and Mozzarella Salad
1 Serving
This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.
Ingredients:
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped
Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle
with the chopped fresh basil.
This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.
Ingredients:
1 tbsp balsamic vinegar
1/2 tbsp extra-virgin olive oil
1 clove garlic, minced
1/2 cucumber, peeled and seeded
1 large Roma tomato, sliced
1 oz fresh mozzarella cheese
3 leaves fresh basil, chopped
Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On a salad plate, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle
with the chopped fresh basil.
Homemade Valentine Spa Treatments
[Got these in an e-mail & thought I'd put them here because I have no other place to put them!]
Rose Petal Coconut Bath
One cup rose petals
Half cup coconut milk
Directions: Process flowers in blender until they become powder. Mix all the ingredients in bowl, pour into jar. Shake jar before use. This is good for one week and every recipe makes two baths worth. Add a bundle of fresh floating rose petals to create a beautiful sensual experience.
Love Potion Bubble Bath
This bubble bath will put you in a romantic mood.The ingredients are considered known aphrodisiacs so look out!
6 drops jasmine oil
3 drops rose oil
3 drops vanilla oil
6 drops ylang ylang oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin
Directions: mix the water, soap and glycerin together and stir. Now add your essential oils to the mixture.
Massage Oil
Half cup extra virgin olive oil
Half cup hazelnut oil
10 Drops cinnamon oil
10 Drops prange pil
20 Drops ylang ylang Oil
Directions: Mix together in glass jar before the oil evaporates. Do not place near heat or direct sunlight. Pour about 2-3 tablespoons of oil into a microwave safe bowl and heat for 15-30 seconds or until body temperature. Then use to massage your loved one, head to toe!
Rose Petal Coconut Bath
One cup rose petals
Half cup coconut milk
Directions: Process flowers in blender until they become powder. Mix all the ingredients in bowl, pour into jar. Shake jar before use. This is good for one week and every recipe makes two baths worth. Add a bundle of fresh floating rose petals to create a beautiful sensual experience.
Love Potion Bubble Bath
This bubble bath will put you in a romantic mood.The ingredients are considered known aphrodisiacs so look out!
6 drops jasmine oil
3 drops rose oil
3 drops vanilla oil
6 drops ylang ylang oil
1 quart of distilled water
1 bar of castille soap. (4 oz. Bar)
4 ounces liquid glycerin
Directions: mix the water, soap and glycerin together and stir. Now add your essential oils to the mixture.
Massage Oil
Half cup extra virgin olive oil
Half cup hazelnut oil
10 Drops cinnamon oil
10 Drops prange pil
20 Drops ylang ylang Oil
Directions: Mix together in glass jar before the oil evaporates. Do not place near heat or direct sunlight. Pour about 2-3 tablespoons of oil into a microwave safe bowl and heat for 15-30 seconds or until body temperature. Then use to massage your loved one, head to toe!
Monday, January 21, 2008
Miso Soup
4 Servings
Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. It's healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin.
Add the Miso to the soup after it has been removed from direct heat.
Ingredients:
2 teaspoons canola oil
3 slices fresh ginger root
1 large onion
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
4 cups coarsely chopped cabbage
5 cups water
4 tablespoons miso (dark or light, available at natural-food stores)
Scallions
Sesame oil (optional)
Instructions:
1. Heat canola oil in large pot. Add ginger and onion, thinly sliced. Saute over medium heat for 5 minutes and add carrots, celery, and cabbage. Stir well.
2. Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.
3. Place miso in a bowl, add a little of the vegetable broth, and stir well into a smooth paste. Add more broth to thin the mixture, then add to the pot of soup. Let rest for a few minutes.
4. Serve in bowls with chopped raw scallions. You may wish to remove the sliced ginger before serving, and you can add a few drops of roasted (dark) sesame oil to each bowl, if desired, for a smoother nutty flavor.
Miso soup is the Japanese version of chicken soup - a combination soul food and comfort food. It is traditionally eaten at breakfast in Japan as a daily staple. Miso is a paste made from fermented soybeans, and is full of antioxidants like vitamin E, as well as protective fatty acids. It's healthful and delicious, and the Japanese say that the linoleic acid in miso promotes soft skin.
Add the Miso to the soup after it has been removed from direct heat.
Ingredients:
2 teaspoons canola oil
3 slices fresh ginger root
1 large onion
2 carrots, peeled and thinly sliced
2 stalks celery, thinly sliced
4 cups coarsely chopped cabbage
5 cups water
4 tablespoons miso (dark or light, available at natural-food stores)
Scallions
Sesame oil (optional)
Instructions:
1. Heat canola oil in large pot. Add ginger and onion, thinly sliced. Saute over medium heat for 5 minutes and add carrots, celery, and cabbage. Stir well.
2. Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.
3. Place miso in a bowl, add a little of the vegetable broth, and stir well into a smooth paste. Add more broth to thin the mixture, then add to the pot of soup. Let rest for a few minutes.
4. Serve in bowls with chopped raw scallions. You may wish to remove the sliced ginger before serving, and you can add a few drops of roasted (dark) sesame oil to each bowl, if desired, for a smoother nutty flavor.
Thursday, January 17, 2008
Diet Coke Cake
1 box instant chocolate or devil's food cake mix
12 oz diet coke or coke zero
Directions
1. Pour 1 box chocolate instant cake mix into a bowl
2. Stir in 12 oz of Diet Coke of Coke Zero
3. Can be put into one pan for rectangular cake, round cake, or can be poured into muffin pan for cup cakes
4. Bake at approx 350 degrees for approx 35 - 40 mins
5. Nuts can be added as desired, will affect nutritional value
6. Calories 170 per serving
12 oz diet coke or coke zero
Directions
1. Pour 1 box chocolate instant cake mix into a bowl
2. Stir in 12 oz of Diet Coke of Coke Zero
3. Can be put into one pan for rectangular cake, round cake, or can be poured into muffin pan for cup cakes
4. Bake at approx 350 degrees for approx 35 - 40 mins
5. Nuts can be added as desired, will affect nutritional value
6. Calories 170 per serving
Wednesday, January 16, 2008
Mushroom and Spinach Side Dish
4 Servings
This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands.
Ingredients:
1/2 oz dried porcini or cepes mushrooms (optional)
2 tsbp olive oil, preferably extra virgin
1 lb mixed, fresh mushrooms
4 cloves of garlic, minced
1 tsp herb and spice blend
2 cups organic baby spinach leaves
Instructions:
If you're using porcini mushrooms or cepes, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems. In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.
This side dish makes four servings; it's perfect to keep in your fridge to add to stir-fries or pasta dishes. Use as many different mushrooms as you can find, especially the healthier varieties like shiitake, enoki and oyster mushrooms. The dried porcini or cepes really add a lot of flavor. You'll find them in little packages near the produce stands.
Ingredients:
1/2 oz dried porcini or cepes mushrooms (optional)
2 tsbp olive oil, preferably extra virgin
1 lb mixed, fresh mushrooms
4 cloves of garlic, minced
1 tsp herb and spice blend
2 cups organic baby spinach leaves
Instructions:
If you're using porcini mushrooms or cepes, put them in a dish with enough hot water to barely cover and let them soak for about 20 minutes. Wash and slice the fresh mushrooms and remove any tough stems. In a large pan with a cover, heat the oil and sauté the mushrooms, including the soaked porcini and the soaking liquid. Stir well, cover and cook gently for 5 minutes. Stir in the garlic and herb blend, cover and cook for another 5 minutes, until the mushrooms are tender and most of the liquid has been absorbed.
Add the baby spinach leaves to the mushroom mix. Stir to wilt them briefly, and the dish is ready to serve, or to store in the fridge for later use. You may want to add salt and pepper to taste but most people find it's not necessary.
Tuesday, January 15, 2008
Zucchini and Potato Crock Pot Soup
Ingredients
5 cups Chicken Stock OR for a true vegetarian recipe us Vegetable Stock
2lb (1kg)Potato � peeled and cut into inch square pieces
2lb (1kg)Zucchini � cut into inch square pieces
2 medium onions
1/2 tsp nutmeg
1 tbls per serve Natural Yogurt
Method
1.Place all of the ingredients into the crock pot.
2.Cover and cook for 8-10 hours on Low.
4.When ready to serve, puree soup in a blender or use a hand held device.
5.Add a tablespoon of natural yogurt to each bowl and enjoy.
Notes
Serves 8-10
Freeze the excess, for an extra quick meal later.
Add the yogurt just as serving. Don't add yogurt if freezing.
5 cups Chicken Stock OR for a true vegetarian recipe us Vegetable Stock
2lb (1kg)Potato � peeled and cut into inch square pieces
2lb (1kg)Zucchini � cut into inch square pieces
2 medium onions
1/2 tsp nutmeg
1 tbls per serve Natural Yogurt
Method
1.Place all of the ingredients into the crock pot.
2.Cover and cook for 8-10 hours on Low.
4.When ready to serve, puree soup in a blender or use a hand held device.
5.Add a tablespoon of natural yogurt to each bowl and enjoy.
Notes
Serves 8-10
Freeze the excess, for an extra quick meal later.
Add the yogurt just as serving. Don't add yogurt if freezing.
Monday, January 14, 2008
African Pineapple Peanut Stew
Yield: 4 servings
West African -inspired, this is a rich and very fresh-tasting stew, eclectic and surprising in its combination of ingredients. If you have a few extra leaves of kale, put them in; this stew can absorb lots of greens. Serve on rice, millet, or couscous, topped with crushed peanuts and chopped scallions.
1 cup chopped onions
2 garlic cloves, minced or pressed
1 tablespoon vegetable oil
1 bunch kale or Swiss chard (4 cups sliced)
2 cups undrained canned crushed pineapple (20-ounce can)
1/2 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
1/4 cup chopped fresh cilantro
salt to taste
crushed skinless peanuts
chopped scallions
In a covered saucepan, saute' the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions saute', wash the kale or Swiss chard. Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.
Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve.
From Moosewood Restaurant Cooks at Home
West African -inspired, this is a rich and very fresh-tasting stew, eclectic and surprising in its combination of ingredients. If you have a few extra leaves of kale, put them in; this stew can absorb lots of greens. Serve on rice, millet, or couscous, topped with crushed peanuts and chopped scallions.
1 cup chopped onions
2 garlic cloves, minced or pressed
1 tablespoon vegetable oil
1 bunch kale or Swiss chard (4 cups sliced)
2 cups undrained canned crushed pineapple (20-ounce can)
1/2 cup peanut butter
1 tablespoon Tabasco or other hot pepper sauce
1/4 cup chopped fresh cilantro
salt to taste
crushed skinless peanuts
chopped scallions
In a covered saucepan, saute' the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions saute', wash the kale or Swiss chard. Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.
Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale or chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve.
From Moosewood Restaurant Cooks at Home
Sunday, January 13, 2008
Spinach and Ginger Frittata
1 Serving
This light, low-carbohydrate breakfast or lunch dish combines two of Dr Weil's favorite ingredients - greens and fresh ginger. Baby spinach or other baby greens work great in this recipe.
Start to finish: 10 minutes
Ingredients:
1 cup spinach leaves (or other greens) torn
1 egg
1 egg white
1 tsp fresh grated ginger root
1 tsp Italian or other seasoning mix
1 tbsp salsa
Instructions:
Tear up the spinach leaves and steam very briefly. (Put the torn leaves in a small saucepan with 1/4 cup of boiling water, cover the saucepan, turn off the heat and allow to steam for about 3-5 minutes. Baby spinach leaves take just 3 minutes.) Fold into the beaten
eggs with the grated ginger, salsa and seasoning. Cook on a non-stick pan sprayed with cooking spray, turning as needed until the eggs are set.
This light, low-carbohydrate breakfast or lunch dish combines two of Dr Weil's favorite ingredients - greens and fresh ginger. Baby spinach or other baby greens work great in this recipe.
Start to finish: 10 minutes
Ingredients:
1 cup spinach leaves (or other greens) torn
1 egg
1 egg white
1 tsp fresh grated ginger root
1 tsp Italian or other seasoning mix
1 tbsp salsa
Instructions:
Tear up the spinach leaves and steam very briefly. (Put the torn leaves in a small saucepan with 1/4 cup of boiling water, cover the saucepan, turn off the heat and allow to steam for about 3-5 minutes. Baby spinach leaves take just 3 minutes.) Fold into the beaten
eggs with the grated ginger, salsa and seasoning. Cook on a non-stick pan sprayed with cooking spray, turning as needed until the eggs are set.
Saturday, January 12, 2008
Ginger Almond Pears
6 Servings
Pears are one of the few fruits that actually improve in texture and flavor after being picked a little green. You can store them in a paper bag for a couple of days to speed up ripening. A little softness around the stems and a change in skin color means they're ready. Bartletts, red Bartletts, or Anjou varieties have the best flavor and are good for cooking. When the time comes for thickening the pear sauce, I prefer arrowroot over cornstarch, although it is a little harder to find. Arrowroot comes from a tropical tuber whose root stalks are dried and ground into a fine starchy powder that's very easy to digest. Sauces thickened with arrowroot are a little finer than those thickened with cornstarch but you can use either.
The most potent ingredient in this dessert is the ginger. Ginger (Zingiber officinale) is known throughout the world for its tonic and spiritually uplifting properties. When used fresh, it's especially effective at improving digestion and calming nausea and indigestion — making it a great follow-up to any hearty meal.
Ingredients:
5 firm ripe pears
3 cups apple cider
2 teaspoons finely chopped fresh ginger root
3 tablespoons cornstarch or arrowroot
1/2 teaspoon pure almond extract
Salt to taste
Instructions:
1. Peel the pears, quarter them lengthwise, and core. Slice pears thinly and place in a saucepan with the apple cider and ginger root. Add a pinch of salt.
2. Bring to a boil, reduce heat and simmer until pears are tender, about 15 minutes.
3. Dissolve cornstarch or arrowroot in 1/3 cup cold water and add to the simmering pears, stirring, until the sauce is thick and clear.
4. Remove from heat and stir in almond extract. Serve warm or cold.
Pears are one of the few fruits that actually improve in texture and flavor after being picked a little green. You can store them in a paper bag for a couple of days to speed up ripening. A little softness around the stems and a change in skin color means they're ready. Bartletts, red Bartletts, or Anjou varieties have the best flavor and are good for cooking. When the time comes for thickening the pear sauce, I prefer arrowroot over cornstarch, although it is a little harder to find. Arrowroot comes from a tropical tuber whose root stalks are dried and ground into a fine starchy powder that's very easy to digest. Sauces thickened with arrowroot are a little finer than those thickened with cornstarch but you can use either.
The most potent ingredient in this dessert is the ginger. Ginger (Zingiber officinale) is known throughout the world for its tonic and spiritually uplifting properties. When used fresh, it's especially effective at improving digestion and calming nausea and indigestion — making it a great follow-up to any hearty meal.
Ingredients:
5 firm ripe pears
3 cups apple cider
2 teaspoons finely chopped fresh ginger root
3 tablespoons cornstarch or arrowroot
1/2 teaspoon pure almond extract
Salt to taste
Instructions:
1. Peel the pears, quarter them lengthwise, and core. Slice pears thinly and place in a saucepan with the apple cider and ginger root. Add a pinch of salt.
2. Bring to a boil, reduce heat and simmer until pears are tender, about 15 minutes.
3. Dissolve cornstarch or arrowroot in 1/3 cup cold water and add to the simmering pears, stirring, until the sauce is thick and clear.
4. Remove from heat and stir in almond extract. Serve warm or cold.
Chocolate Ricotta
Two 1/4-cup servings
This high-calcium "pudding" has the benefits of cocoa and cinnamon - and the flavor of Mexico. Experiment with different brands of ricotta - they have different textures and flavors.
Prep
time: 10 minutes
Ingredients:
1/2 cup lowfat ricotta cheese
2 tbsp mild honey
2 tbsp cocoa powder
1/2 tsp vanilla
1/2 tsp ground cinnamon
Instructions:
1. Combine all the ingredients in a food processor and process until smooth.
2. Scoop into small dessert dishes and serve.
This high-calcium "pudding" has the benefits of cocoa and cinnamon - and the flavor of Mexico. Experiment with different brands of ricotta - they have different textures and flavors.
Prep
time: 10 minutes
Ingredients:
1/2 cup lowfat ricotta cheese
2 tbsp mild honey
2 tbsp cocoa powder
1/2 tsp vanilla
1/2 tsp ground cinnamon
Instructions:
1. Combine all the ingredients in a food processor and process until smooth.
2. Scoop into small dessert dishes and serve.
Sunday, January 06, 2008
Dr. Weil's Hummus
10 servings
This wonderful bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you'll never be without a nutritious snack or lunch.
Ingredients:
1-3/4 cups dried chickpeas (garbanzos)
1 teaspoon baking soda
1/2 cup sesame tahini
1/4 cup cold water
1/4 cup fresh lemon juice
1/2 teaspoon ground cumin
3-4 cloves garlic, mashed
1 tablespoon
extra-virgin olive oil
Instructions:
1. Soak the chickpeas for 8 hours with the baking soda in cold water to cover.
2. Bring the chickpeas to a boil over high heat, reduce heat, cover, and cook until soft, about 45 minutes. Drain, reserving a bit of the liquid.
3. Make the tahini sauce: Blend in a food processor or blender the tahini, cold water, lemon juice, cumin, and garlic. Measure out 1/2 cup of this sauce for the hummus, saving the rest.
4. Put the drained chickpeas in a food processor and process to a rough purée, adding a little of the cooking liquid if necessary. The mixture should not be totally smooth. Add the tahini sauce and process until just mixed.
5. Scrape the mixture into a bowl. Stir in the olive oil.
6. Serve with pita bread, whole-grain crackers, or carrot sticks.
This wonderful bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you'll never be without a nutritious snack or lunch.
Ingredients:
1-3/4 cups dried chickpeas (garbanzos)
1 teaspoon baking soda
1/2 cup sesame tahini
1/4 cup cold water
1/4 cup fresh lemon juice
1/2 teaspoon ground cumin
3-4 cloves garlic, mashed
1 tablespoon
extra-virgin olive oil
Instructions:
1. Soak the chickpeas for 8 hours with the baking soda in cold water to cover.
2. Bring the chickpeas to a boil over high heat, reduce heat, cover, and cook until soft, about 45 minutes. Drain, reserving a bit of the liquid.
3. Make the tahini sauce: Blend in a food processor or blender the tahini, cold water, lemon juice, cumin, and garlic. Measure out 1/2 cup of this sauce for the hummus, saving the rest.
4. Put the drained chickpeas in a food processor and process to a rough purée, adding a little of the cooking liquid if necessary. The mixture should not be totally smooth. Add the tahini sauce and process until just mixed.
5. Scrape the mixture into a bowl. Stir in the olive oil.
6. Serve with pita bread, whole-grain crackers, or carrot sticks.
Saturday, January 05, 2008
Banana Bread
12 servings
Native to the Caribbean and Central America, bananas are one of America's favorite fruits. They are rich in potassium - one banana contains 450 mg, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too. In addition, bananas help to strengthen the stomach lining and are good for soothing indigestion. Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead - which is much better for your heart - and honey, which of course means lots of flavor. Don't use regular whole-wheat flour. It is too heavy for this recipe. Look for whole-wheat pastry flour instead.
Ingredients:
3 very ripe bananas
1/2 cup honey
3 tbsp canola oil, plus a little more for oiling the loaf pan
1 tsp pure vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup chopped walnuts or pecans
Instructions:
1. Heat the oven to 350 degrees. Lightly oil a loaf pan.
2. Mash the bananas and mix with the honey, canola oil and vanilla extract.
3. Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts.
4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.
Native to the Caribbean and Central America, bananas are one of America's favorite fruits. They are rich in potassium - one banana contains 450 mg, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too. In addition, bananas help to strengthen the stomach lining and are good for soothing indigestion. Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead - which is much better for your heart - and honey, which of course means lots of flavor. Don't use regular whole-wheat flour. It is too heavy for this recipe. Look for whole-wheat pastry flour instead.
Ingredients:
3 very ripe bananas
1/2 cup honey
3 tbsp canola oil, plus a little more for oiling the loaf pan
1 tsp pure vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup chopped walnuts or pecans
Instructions:
1. Heat the oven to 350 degrees. Lightly oil a loaf pan.
2. Mash the bananas and mix with the honey, canola oil and vanilla extract.
3. Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts.
4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.
Saturday, December 29, 2007
Blueberry Pie
8 servings
Blueberries have been touted as the food with the most antioxidant potential. Their power comes from their anthocyanins, which give them their color, and loads of vitamin C. This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust.
Ingredients:
1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 tsp cinnamon
2 tbsp cornstarch or arrowroot powder
2 tbsp cold water
1 baked Easy Pie Crust (see
My Optimum Health Plan for recipe)
Instructions:
1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
4. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.
Blueberries have been touted as the food with the most antioxidant potential. Their power comes from their anthocyanins, which give them their color, and loads of vitamin C. This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust.
Ingredients:
1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 tsp cinnamon
2 tbsp cornstarch or arrowroot powder
2 tbsp cold water
1 baked Easy Pie Crust (see
My Optimum Health Plan for recipe)
Instructions:
1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
4. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.
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