1 cup applesauce
2 cups pumpkin puree
4 eggs
1 cup of granulated sugar
1 cup of brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
2 cups unbleached white flour
1 1/2 cups whole wheat flour
1 1/2 teaspoon salt
1 cup semisweet chocolate chips
preheat oven to 350. grease two loaf pans with butter. in a large bowl, mix all ingredients. pour into two loaf pans and bake for one hour or until a toothpick inserted in to the center of the loaves comes out clean.
Monday, January 17
black bean tortilla casserole
1 garlic clove, minced
1/2 cup white onion, chopped
1/2 cup green onion, chopped
2 cans diced tomatoes with green chilis (rotel)
1/2 teaspoon chili powder
2 teaspoons cumin powder
2 cans black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper to taste
9-12 corn tortillas
8 ounces of grated cheddar or mexican cheese
a couple of ounces of salsa
4 ounces black olives, sliced
sour cream, for garnish
cilantro, for garnish
salsa, for garnish
green onions, for garnish
jalapenos, chopped for garnish
preheat oven to 350. spray a large pan with oil and heat stove top to medium. add garlic, onions, tomatoes and spices to pan, cooking for 5 minutes. add beans, cilantro, salt and pepper and remove from heat. spray a 9 inch square pan with oil. add a splash of salsa. start by layering tortillas to fit, followed by filling, cheese, tortillas, filling....you get the picture! top with any extra cheese and bake covered for 20 minutes. uncover, top with olives and bake an additional 10 minutes.
serve with sour cream, green onions, cilantro, salsa, jalapenos or anything you desire~
also, feel free to add some corn kernels or bell pepper or any other yummy nutritious fillers that you desire and definitely substitute 1.5 pound of fresh diced tomatoes and a can of diced green chilis in place of the tomatoes when tomatoes are in season!
1/2 cup white onion, chopped
1/2 cup green onion, chopped
2 cans diced tomatoes with green chilis (rotel)
1/2 teaspoon chili powder
2 teaspoons cumin powder
2 cans black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper to taste
9-12 corn tortillas
8 ounces of grated cheddar or mexican cheese
a couple of ounces of salsa
4 ounces black olives, sliced
sour cream, for garnish
cilantro, for garnish
salsa, for garnish
green onions, for garnish
jalapenos, chopped for garnish
preheat oven to 350. spray a large pan with oil and heat stove top to medium. add garlic, onions, tomatoes and spices to pan, cooking for 5 minutes. add beans, cilantro, salt and pepper and remove from heat. spray a 9 inch square pan with oil. add a splash of salsa. start by layering tortillas to fit, followed by filling, cheese, tortillas, filling....you get the picture! top with any extra cheese and bake covered for 20 minutes. uncover, top with olives and bake an additional 10 minutes.
serve with sour cream, green onions, cilantro, salsa, jalapenos or anything you desire~
also, feel free to add some corn kernels or bell pepper or any other yummy nutritious fillers that you desire and definitely substitute 1.5 pound of fresh diced tomatoes and a can of diced green chilis in place of the tomatoes when tomatoes are in season!
Friday, December 31
vegan asian lettuce cups
30 minutes
1 block firm tofu, pressed and crumbled
1 cup rehydrated tvp or veggie crumbles or mushrooms (or get crazy and combine mix it up)
1 tablespoons bottled sri racha sauce
1 tablespoon toasted sesame oil
3 tablespoons soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons sherry or chinese cooking wine
2 teaspoons canola oil
2 tablespoons fresh minced ginger
1 bunch scallions, thinly sliced, about 1 cup each greens and whites
1 can water chestnuts, finely diced
1 large head lettuce (bibb, butter, red leaf, green leaf..whatever suits you)
1 red bell pepper, finely diced
1/4 cup chopped peanuts or cashews, lightly toasted
sweet chili sauce
sri racha, for garnish
chow mein noodles
avocados, diced
cucumber, diced
mung bean sprouts
1 block firm tofu, pressed and crumbled
1 cup rehydrated tvp or veggie crumbles or mushrooms (or get crazy and combine mix it up)
1 tablespoons bottled sri racha sauce
1 tablespoon toasted sesame oil
3 tablespoons soy sauce
1/4 cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons sherry or chinese cooking wine
2 teaspoons canola oil
2 tablespoons fresh minced ginger
1 bunch scallions, thinly sliced, about 1 cup each greens and whites
1 can water chestnuts, finely diced
1 large head lettuce (bibb, butter, red leaf, green leaf..whatever suits you)
1 red bell pepper, finely diced
1/4 cup chopped peanuts or cashews, lightly toasted
sweet chili sauce
sri racha, for garnish
chow mein noodles
avocados, diced
cucumber, diced
mung bean sprouts
in a bowl, whisk chili-garlic sauce through sherry. set aside.
place tofu on a plate and blot/press tofu until dryish. crumble and set aside. dice red pepper, scallion greens/whites (separate) and water chestnuts. toast nuts.
heat the oil in a large skillet over medium heat. add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. add ground turkey and tofu and cook, stirring, until opaque and just cooked through, about 4 to 5 minutes. add reserved sauce. reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. add water chestnuts and stir to incorporate.
fill each lettuce leaf with the filling. serve garnished with scallion greens, red peppers, nuts, chow mein noodles, bean sprouts, avocados, cucumbers, sri racha and sweet chili sauce.
recipe adapted from ellie krieger. this is so yum. even my 6 year old digs this recipe minus the sri racha, green onions and red peppers.
colorful, fresh, lovely....enjoy
place tofu on a plate and blot/press tofu until dryish. crumble and set aside. dice red pepper, scallion greens/whites (separate) and water chestnuts. toast nuts.
heat the oil in a large skillet over medium heat. add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. add ground turkey and tofu and cook, stirring, until opaque and just cooked through, about 4 to 5 minutes. add reserved sauce. reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. add water chestnuts and stir to incorporate.
fill each lettuce leaf with the filling. serve garnished with scallion greens, red peppers, nuts, chow mein noodles, bean sprouts, avocados, cucumbers, sri racha and sweet chili sauce.
recipe adapted from ellie krieger. this is so yum. even my 6 year old digs this recipe minus the sri racha, green onions and red peppers.
Monday, November 22
easy spicy cranberries
5 minutes plus time to chill
3/4 cup sugar
1 two inch cinnamon stick
1 1/2 cup fresh cranberries
combine water, sugar and cinnamon in a small sauce pan and bring to a boil, stirring until sugar is dissolved. add cranberries and boil rapidly until berries just pop, about two minutes. remove from heat. chill. remove cinnamon stick. serve.
Sunday, October 3
berry jalapeno jelly
45 minutes, plus time to cool
4 cups crushed strawberries
4 cups crushed blueberries, raspberries, blackberries or additional strawberries
2 cups stemmed and seeded jalapenos, diced
2-2ounce sure jell (pectin) packets
1/2 cup apple cider vinegar
7-9 cups sugar
makes 12 half pint jars.
fill 23 quart pressure cooker half way with water and place on burner set to high. fill tea kettle with water and set burner on high. set out a medium sauce pan. thoroughly wash jars, lids and rings. place jars in pressure cooker and rings/lids in empty sauce pan. when kettle begins to whistle, pour boiling water over lids/rings. Allow jars and lids/rings to sterilize in boiling water until ready to fill. On a separate burner add berries, jalapenos, vinegar and pectin and bring to a boil over high heat while stirring. add sugar and return to a boil. drain water from lids. remove jars and allow water to drain out. immediately fill hot jars with fruit mixture leaving 1/4 head space. place and tighten lid ensembles. return filled jars to pressure cooker and allow to bath at 180 degrees for 10 minutes. remove from pot and allow to cool on rack for 8 hours.
we serve this over cream cheese topped with additional diced jalapenos. rosemary crackers make a wonderful accompaniment.
4 cups crushed strawberries
4 cups crushed blueberries, raspberries, blackberries or additional strawberries
2 cups stemmed and seeded jalapenos, diced
2-2ounce sure jell (pectin) packets
1/2 cup apple cider vinegar
7-9 cups sugar
makes 12 half pint jars.
fill 23 quart pressure cooker half way with water and place on burner set to high. fill tea kettle with water and set burner on high. set out a medium sauce pan. thoroughly wash jars, lids and rings. place jars in pressure cooker and rings/lids in empty sauce pan. when kettle begins to whistle, pour boiling water over lids/rings. Allow jars and lids/rings to sterilize in boiling water until ready to fill. On a separate burner add berries, jalapenos, vinegar and pectin and bring to a boil over high heat while stirring. add sugar and return to a boil. drain water from lids. remove jars and allow water to drain out. immediately fill hot jars with fruit mixture leaving 1/4 head space. place and tighten lid ensembles. return filled jars to pressure cooker and allow to bath at 180 degrees for 10 minutes. remove from pot and allow to cool on rack for 8 hours.
we serve this over cream cheese topped with additional diced jalapenos. rosemary crackers make a wonderful accompaniment.
Saturday, June 12
simple spinach salad with apple and red onion
5 minutes
this is a very simple and yummy "go to" salad and dressing recipe that takes just a few minutes to prepare from start to finish.
4 ounces fresh spinach, washed and stemmed
1/4 quarter red onion, thinly sliced
1 small granny smith apple, cored and thinly sliced
shredded parmesan cheese
1/4 cup olive oil
1 tablespoon dijon or grain mustard
2 tablespoons apple cider vinegar
1 tablespoon agave or honey
combine spinach, apples and onion in a bowl. mix olive oil, mustard, vinegar and honey in a bottle, jar or something with a lid. shake well. add dressing to salad mixture until coated to your liking. distribute salad to plates and top with parmesan and fresh ground pepper.
this is a very simple and yummy "go to" salad and dressing recipe that takes just a few minutes to prepare from start to finish.
4 ounces fresh spinach, washed and stemmed
1/4 quarter red onion, thinly sliced
1 small granny smith apple, cored and thinly sliced
shredded parmesan cheese
1/4 cup olive oil
1 tablespoon dijon or grain mustard
2 tablespoons apple cider vinegar
1 tablespoon agave or honey
combine spinach, apples and onion in a bowl. mix olive oil, mustard, vinegar and honey in a bottle, jar or something with a lid. shake well. add dressing to salad mixture until coated to your liking. distribute salad to plates and top with parmesan and fresh ground pepper.
Tuesday, December 22
toasted spiced honey ham
1 boneless country ham
2 cups honey, for glazing ham
1 tablespoon thyme, chopped fine
6 celery stalks
2 taplespoons toasted spice rub, recipe follows
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California sweet chili powder*
2 tablespoons kosher salt
2 tablespoons ground cinnamon
2 cups honey, for glazing ham
1 tablespoon thyme, chopped fine
6 celery stalks
2 taplespoons toasted spice rub, recipe follows
preheat oven to 425 degrees.
place ham on an open brown paper bag for easy clean up. with the tip of a paring knife carefully score a 1-inch grid pattern around the outside of the ham. brush the entire surface of the meat on all sides with some of the honey.
season the entire surface of the meat on all sides with the toasted spice rub and thyme. add about a half cup of water to the base of the roaster. place ham on several celery sticks in the roasting pan.
cook for 1 hour. every 15 minutes, baste ham with juices that collect in the base of the roaster and the honey. let rest for 15 minutes before carving as desired.
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California sweet chili powder*
2 tablespoons kosher salt
2 tablespoons ground cinnamon
toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. (toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor.) when the fennel turns light brown, work quickly. turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. immediately turn the spice mixture out onto a plate to cool. put in a blender with the sweet chili powder, salt, and cinnamon and blend until the spices are evenly ground.
if you have a small spice mill blender or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. pour into a bowl and toss with the remaining ingredients. keep the spice mix in a glass jar in a cool, dry place, or freeze.
this is a michael chiarello recipe. i love his food!
brined and smoked turkey
1 day +
1 fresh turkey, free range and local, of course
8 quarts water
2 cups kosher salt
1 cup honey
3/4 teaspoon fresh ground pepper
12 garlic cloves, peeled
2 bunches fresh thyme
1 bunch fresh sage
32 ounces chicken stock
2 lemons
2-4 teaspoons olive oil
remove the bag of giblets and neck from turkey. rinse and blot dry. in a large bowl, mix salt, honey and water until dissolved.
line a large stock pot with a large, plastic oven bag, place turkey standing up in bag in pot. pour honey/salt mixture over turkey. add half of the herbs and all of the garlic to pot. add chicken stock. i usually gather the bag above the top of the turkey with one hand while pouring the last of the stock in to the bag through the hole where i have gathered it. it will be very full so have your twisty tie ready to seal off the bag.
refrigerate the turkey in the pot for 12-18 hours. brining for more than 18 hours may make it saltier than you like. i have done it for up to 30, and it was pretty salty toward the outside of the bird.
**we use a traeger smoker and applewood pellets** turn smoker on high for 20 minutes to preheat.
remove turkey from brine and pat dry. discard brine. rub skin with olive oil. sprinkle with pepper inside and out. place remainder of herbs inside the turkey cavity. i also chop some up and place it under the skin. squeeze lemons over top and place in cavity.
lower smoker to "smoke" setting and place turkey breast side up on grill. smoke about 30 minutes per pound at 235 degrees until you reach an internal temperature of 170 degrees at the breast and 180 at the thigh. for more info on the smoking process please check here.
allow bird to rest for 15 minutes before carving to ensure the juiciest bird. yum!
1 fresh turkey, free range and local, of course
8 quarts water
2 cups kosher salt
1 cup honey
3/4 teaspoon fresh ground pepper
12 garlic cloves, peeled
2 bunches fresh thyme
1 bunch fresh sage
32 ounces chicken stock
2 lemons
2-4 teaspoons olive oil
remove the bag of giblets and neck from turkey. rinse and blot dry. in a large bowl, mix salt, honey and water until dissolved.
line a large stock pot with a large, plastic oven bag, place turkey standing up in bag in pot. pour honey/salt mixture over turkey. add half of the herbs and all of the garlic to pot. add chicken stock. i usually gather the bag above the top of the turkey with one hand while pouring the last of the stock in to the bag through the hole where i have gathered it. it will be very full so have your twisty tie ready to seal off the bag.
refrigerate the turkey in the pot for 12-18 hours. brining for more than 18 hours may make it saltier than you like. i have done it for up to 30, and it was pretty salty toward the outside of the bird.
**we use a traeger smoker and applewood pellets** turn smoker on high for 20 minutes to preheat.
remove turkey from brine and pat dry. discard brine. rub skin with olive oil. sprinkle with pepper inside and out. place remainder of herbs inside the turkey cavity. i also chop some up and place it under the skin. squeeze lemons over top and place in cavity.
lower smoker to "smoke" setting and place turkey breast side up on grill. smoke about 30 minutes per pound at 235 degrees until you reach an internal temperature of 170 degrees at the breast and 180 at the thigh. for more info on the smoking process please check here.
allow bird to rest for 15 minutes before carving to ensure the juiciest bird. yum!
cinnamon pecan butterscotch yams
3 lbs yams/sweet potatoess
1/2 c brown sugar
1/2 cup pure maple syrup
1/4 cup butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup rum, scotch or bourbon
1/2 cup coarsely chopped pecans
Parboil unpeeled sweet pots in large skillet or dutch oven in 1 inch of water. (I used the pressure cooker for 8 minutes) Simmer 10-15 minutes, until tender but firm. Let cool. While cooling, combine sugar, butter, and spices in small saucepan. Bring to a boil and simmer for 5 minutes. Remove skin of sweet potatoes. Cut lengthwise and place in baking dish. Remove sauce from heat and add rum. Pour sauce over sweet pots. Sprinkle with pecans. Bake covered for an hour, basting every 15 minutes.
1/2 c brown sugar
1/2 cup pure maple syrup
1/4 cup butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup rum, scotch or bourbon
1/2 cup coarsely chopped pecans
Parboil unpeeled sweet pots in large skillet or dutch oven in 1 inch of water. (I used the pressure cooker for 8 minutes) Simmer 10-15 minutes, until tender but firm. Let cool. While cooling, combine sugar, butter, and spices in small saucepan. Bring to a boil and simmer for 5 minutes. Remove skin of sweet potatoes. Cut lengthwise and place in baking dish. Remove sauce from heat and add rum. Pour sauce over sweet pots. Sprinkle with pecans. Bake covered for an hour, basting every 15 minutes.
layered peppermint bark
8 ounces dark chocolate candy coating, chopped
4 ounces semisweet baking squares or 2/3 cup semisweet chocolate chips
12 ounces white chocolate candy coating, chopped
2 teaspoons pure peppermint extract, divided
3/4 cup peppermints or candy canes, crushed
line baking sheet with waxed paper. in the top of a double boiler, melt dark chocolate and semisweet over hot, but not boiling water. stir until completely melted. remove from heat and stir in one teaspoon of peppermint extract. pour in a thin layer on baking sheet. allow to cool about 30 minutes.
melt the white chocolate as you did with the dark. once it is completely melted, stir in a teaspoon of peppermint extract and pour over dark chocolate. sprinkle the peppermint candy evenly over the top and allow to cool completely.
break into pieces and store in airtight containers. do not store with other candies!
4 ounces semisweet baking squares or 2/3 cup semisweet chocolate chips
12 ounces white chocolate candy coating, chopped
2 teaspoons pure peppermint extract, divided
3/4 cup peppermints or candy canes, crushed
line baking sheet with waxed paper. in the top of a double boiler, melt dark chocolate and semisweet over hot, but not boiling water. stir until completely melted. remove from heat and stir in one teaspoon of peppermint extract. pour in a thin layer on baking sheet. allow to cool about 30 minutes.
melt the white chocolate as you did with the dark. once it is completely melted, stir in a teaspoon of peppermint extract and pour over dark chocolate. sprinkle the peppermint candy evenly over the top and allow to cool completely.
break into pieces and store in airtight containers. do not store with other candies!
toffee
45 minutes plus cooling time
2.5 cups almonds, chopped and toasted
6 (1.55 ounce) Hershey bars
1 lb butter
2 cups sugar
3 tablespoon water
1 teaspoon pure vanilla extract
line two baking sheets with wax paper. chop and toast almonds. sprinkle about 1.5 cups of the almonds across the two baking sheets. break up the 6 chocolate bars and open them so that you have easy access to them when you need them.
pull out the candy thermometer and vanilla so that you have it handy. in a 3 quart sauce pan, over medium heat, bring the butter, sugar and water to a boil. stir constantly so that it does not burn until it reaches the hard crack stage (300 degrees). this takes quite a while. you will see the mixture start to turn to a caramel color and this is when you know you are getting close!
when you reach 300 degrees, quickly remove from heat, stir in vanilla and pour a thin layer over the nuts on each sheet. it will not fully cover. that is fine. spread with a metal knife or spatula. place the chocolate pieces on the toffee and allow to melt for a few moments. sprinkle remaining nuts on top and lightly press in to chocolate.
once toffee is completely cooled, break into pieces and store in airtight containers. i use the crumbles and small pieces to top ice cream. it is so good.
note: i am a multi-tasker but this is one recipe you need to really focus all of your attention on. please do not plan on making this recipe at the same time you are doing anything else! something will burn, trust me. :)
2.5 cups almonds, chopped and toasted
6 (1.55 ounce) Hershey bars
1 lb butter
2 cups sugar
3 tablespoon water
1 teaspoon pure vanilla extract
line two baking sheets with wax paper. chop and toast almonds. sprinkle about 1.5 cups of the almonds across the two baking sheets. break up the 6 chocolate bars and open them so that you have easy access to them when you need them.
pull out the candy thermometer and vanilla so that you have it handy. in a 3 quart sauce pan, over medium heat, bring the butter, sugar and water to a boil. stir constantly so that it does not burn until it reaches the hard crack stage (300 degrees). this takes quite a while. you will see the mixture start to turn to a caramel color and this is when you know you are getting close!
when you reach 300 degrees, quickly remove from heat, stir in vanilla and pour a thin layer over the nuts on each sheet. it will not fully cover. that is fine. spread with a metal knife or spatula. place the chocolate pieces on the toffee and allow to melt for a few moments. sprinkle remaining nuts on top and lightly press in to chocolate.
once toffee is completely cooled, break into pieces and store in airtight containers. i use the crumbles and small pieces to top ice cream. it is so good.
note: i am a multi-tasker but this is one recipe you need to really focus all of your attention on. please do not plan on making this recipe at the same time you are doing anything else! something will burn, trust me. :)
Monday, August 24
zucchini bread
15 minutes prep, 1 hour bake time
1 3/4 cups sugar, unrefined
2 whole eggs
2 egg whites
3 tablespoons vanilla
1 cup cinnamon applesauce
2 1/2 cups zucchini, peeled and julienned or grated
1/2 cup raisins
1/2 cup chopped walnuts
2 1/2 cups flour, unbleached
1/2 wheat bran
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
preheat oven to 350. combine sugar, eggs, vanilla, applesauce, zucchini, raisins and nuts. mix in flour, wheat bran, salt, baking powder, baking soda and cinnamon until well combined. pour in to two greased loaf pans and bake for 1 hour.
**if using mini loaf pans, this should make 4 loaves and bake for around 45 minutes.
1 3/4 cups sugar, unrefined
2 whole eggs
2 egg whites
3 tablespoons vanilla
1 cup cinnamon applesauce
2 1/2 cups zucchini, peeled and julienned or grated
1/2 cup raisins
1/2 cup chopped walnuts
2 1/2 cups flour, unbleached
1/2 wheat bran
1/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
preheat oven to 350. combine sugar, eggs, vanilla, applesauce, zucchini, raisins and nuts. mix in flour, wheat bran, salt, baking powder, baking soda and cinnamon until well combined. pour in to two greased loaf pans and bake for 1 hour.
**if using mini loaf pans, this should make 4 loaves and bake for around 45 minutes.
jicama slaw
15 minutes to prep, plus an hour to chill
2 cups jicama, peeled and julienned
1 1/2 cup red/orange bell pepper, julienned
1 small red onion, thinly sliced
1/3 cup cilantro, chiffonaded
1/4 cup peanut oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1 small jalapeno, seeded and finely chopped
in a tupperware container large enough to hold all ingredients, combine peanut oil, vinegar, garlic, jalapeno and sugar. whisk or put the lid on and shake vigorously. add jicama, pepper, cilantro and onion. toss to coat. chill 1-6 hours and serve.
2 cups jicama, peeled and julienned
1 1/2 cup red/orange bell pepper, julienned
1 small red onion, thinly sliced
1/3 cup cilantro, chiffonaded
1/4 cup peanut oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon sugar
1 small jalapeno, seeded and finely chopped
in a tupperware container large enough to hold all ingredients, combine peanut oil, vinegar, garlic, jalapeno and sugar. whisk or put the lid on and shake vigorously. add jicama, pepper, cilantro and onion. toss to coat. chill 1-6 hours and serve.
frozen yogurt fruit pops
10 minutes to prepare, 4+ hours to freeze
1 cup yogurt, dairy or non-dairy (plain or vanilla)
1 cup fresh or frozen fruit
2 tablespoons honey or 1/3 cup pineapple juice
popsicle molds OR 4-5 ounce paper cups, 4-popsicle sticks and foil
place yogurt, fruit and optional sweetener in blender and combine to desired consistency. pour in to molds and freeze.
this is such a versatile recipe. you can use a variety of berries, cherries or whatever combination of fruit you dare to dream up. We add a little crushed pineapple and Fiona likes it just fine but if you wanted it a little sweeter, you could add some honey. i am thinking my next batch is going to incorporate coconut...my favorite!
1 cup yogurt, dairy or non-dairy (plain or vanilla)
1 cup fresh or frozen fruit
2 tablespoons honey or 1/3 cup pineapple juice
popsicle molds OR 4-5 ounce paper cups, 4-popsicle sticks and foil
place yogurt, fruit and optional sweetener in blender and combine to desired consistency. pour in to molds and freeze.
this is such a versatile recipe. you can use a variety of berries, cherries or whatever combination of fruit you dare to dream up. We add a little crushed pineapple and Fiona likes it just fine but if you wanted it a little sweeter, you could add some honey. i am thinking my next batch is going to incorporate coconut...my favorite!
zucchini cobbler
1.5 hours, including bake time
6 cups of zucchini
2 apples, granny smith or whatever you have on hand
1/2 cup unrefined sugar
1/2 cup brown sugar
3 tablespoons unbleached flour
1 teaspoon cinnamon
1 pinch of salt
3/4 teaspoon cream of tartar
1 tablespoon lemon juice
1-10 ounce can crushed pineapple with juice
1 box yellow Jiffy cake mix
1/2 cup melted butter
3/4 cup pecans
fill a large pot with water and bring to a boil. preheat oven to 350. grease a 13 x 9 baking dish.
peel zucchini and cut lengthwise, strip out most of the seeds, cutting in to 1/2 inch slices. core and slice apples in to 1/2 inch slices as well. cook both in boiling water for 5 minutes. drain and cool in cold water for 5 minutes. while cooling combine sugar, flour, cinnamon, salt, cream or tartar and lemon juice in a large bowl. stir in apple and zucchini. mix in pineapple and juice. pour mix in to greased baking dish. spread dry cake mix over the top. drizzle butter over cake mix and top with nuts. bake at 350 for 60 minutes.
6 cups of zucchini
2 apples, granny smith or whatever you have on hand
1/2 cup unrefined sugar
1/2 cup brown sugar
3 tablespoons unbleached flour
1 teaspoon cinnamon
1 pinch of salt
3/4 teaspoon cream of tartar
1 tablespoon lemon juice
1-10 ounce can crushed pineapple with juice
1 box yellow Jiffy cake mix
1/2 cup melted butter
3/4 cup pecans
fill a large pot with water and bring to a boil. preheat oven to 350. grease a 13 x 9 baking dish.
peel zucchini and cut lengthwise, strip out most of the seeds, cutting in to 1/2 inch slices. core and slice apples in to 1/2 inch slices as well. cook both in boiling water for 5 minutes. drain and cool in cold water for 5 minutes. while cooling combine sugar, flour, cinnamon, salt, cream or tartar and lemon juice in a large bowl. stir in apple and zucchini. mix in pineapple and juice. pour mix in to greased baking dish. spread dry cake mix over the top. drizzle butter over cake mix and top with nuts. bake at 350 for 60 minutes.
Wednesday, October 15
faux pho tom yum
20 minutes start to finish
if you couldn't tell by the title, i am unsure what to call this. each time i modify it slightly and it turns in to a new soup from another asian country.
4-5 oz rice noodles or rice sticks
3 T peanut oil
10 cloves fresh garlic, minced
1 1/2 inch piece fresh ginger, peeled and minced
1-2 t crushed red pepper
1 pound chicken breast
72 oz chicken stock
5 T fish sauce
2 large tomatoes, diced (optional)
8 oz mushrooms, quartered (optional)
1/2 bunch cilantro, chopped for garnish
fresh basil leaves chopped for garnish
3-4 green onions, thinly sliced for garnish
sri racha sauce for garnish
hoisin sauce for garnish
add noodles to a bowl of very hot water and let soften until you need them. mince garlic and ginger. set aside. remove fat from chicken and slice in very thin strips, about 1/8 inch thick. heat a pot or large saute over medium high. add peanut oil, garlic, ginger and crushed red peppers and stir constantly for one minute. add chicken and stir fry for a minute longer. add stock and fish sauce. increase heat to high and bring to a boil to cook the chicken through. while the soup is coming t0 a boil, dice tomatoes and quarter mushrooms. add to pot. let boil until slightly softened or cooked to your desired tenderness. turn off heat. it will be very hot. i burn my mouth EVERY time....quick learner, right? chop herbs and onions.
to serve, place a serving of noodles in the bottom of bowl, ladle in soup and top with cilantro, basil and green onion. if you like, top with hoisin and sri racha sauce. this is so good on a cool day. it makes me happy.
***note: hoisin sauce has a flavor similar to anise. sri racha is a very hot chili sauce. add sparingly until you reach the taste you like. also , if you are not so keen to spicy flavors, you can limit the red pepper. we like it SPICY.
if you couldn't tell by the title, i am unsure what to call this. each time i modify it slightly and it turns in to a new soup from another asian country.
4-5 oz rice noodles or rice sticks
3 T peanut oil
10 cloves fresh garlic, minced
1 1/2 inch piece fresh ginger, peeled and minced
1-2 t crushed red pepper
1 pound chicken breast
72 oz chicken stock
5 T fish sauce
2 large tomatoes, diced (optional)
8 oz mushrooms, quartered (optional)
1/2 bunch cilantro, chopped for garnish
fresh basil leaves chopped for garnish
3-4 green onions, thinly sliced for garnish
sri racha sauce for garnish
hoisin sauce for garnish
add noodles to a bowl of very hot water and let soften until you need them. mince garlic and ginger. set aside. remove fat from chicken and slice in very thin strips, about 1/8 inch thick. heat a pot or large saute over medium high. add peanut oil, garlic, ginger and crushed red peppers and stir constantly for one minute. add chicken and stir fry for a minute longer. add stock and fish sauce. increase heat to high and bring to a boil to cook the chicken through. while the soup is coming t0 a boil, dice tomatoes and quarter mushrooms. add to pot. let boil until slightly softened or cooked to your desired tenderness. turn off heat. it will be very hot. i burn my mouth EVERY time....quick learner, right? chop herbs and onions.
to serve, place a serving of noodles in the bottom of bowl, ladle in soup and top with cilantro, basil and green onion. if you like, top with hoisin and sri racha sauce. this is so good on a cool day. it makes me happy.
***note: hoisin sauce has a flavor similar to anise. sri racha is a very hot chili sauce. add sparingly until you reach the taste you like. also , if you are not so keen to spicy flavors, you can limit the red pepper. we like it SPICY.
Tuesday, July 29
veggie chili
1 hour+, largely unattended
1 teaspoon vegetable oil
1 large white onion
5 cloves garlic
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
1 package morning star veggie crumbles
1 14 ounce can cannelini beans, drained
1 14 ounce can black beans, drained
1 14 ounce can red kidney beans, drained
1 14 ounce can pinto beans, with liquid
1 25 ounce can diced tomatoes
1 6 ounce can tomato paste
1/2 cup strong coffee
1/2 bottle dark beer (optional)
2 tablespoons chili sauce or mexican hot sauce
3/4 tablespoon cocoa
1/4 cup brown sugar
4 chili peppers (optional)
optional garnish:
jalapenos, chopped
white onion, chopped
cheddar cheese
sour cream
mustard
shredded cheese
corn chips
heat oil. cook onions and garlic until translucent. add spices, veggie crumbles and tomato paste. stir until aromatic. combine tomatoes, beans, chili sauce, coffee, cocoa, beer, sugar, peppers and let simmer on low for an hour or longer, stirring occasionally. garnish and serve.
1 teaspoon vegetable oil
1 large white onion
5 cloves garlic
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
1 package morning star veggie crumbles
1 14 ounce can cannelini beans, drained
1 14 ounce can black beans, drained
1 14 ounce can red kidney beans, drained
1 14 ounce can pinto beans, with liquid
1 25 ounce can diced tomatoes
1 6 ounce can tomato paste
1/2 cup strong coffee
1/2 bottle dark beer (optional)
2 tablespoons chili sauce or mexican hot sauce
3/4 tablespoon cocoa
1/4 cup brown sugar
4 chili peppers (optional)
optional garnish:
jalapenos, chopped
white onion, chopped
cheddar cheese
sour cream
mustard
shredded cheese
corn chips
heat oil. cook onions and garlic until translucent. add spices, veggie crumbles and tomato paste. stir until aromatic. combine tomatoes, beans, chili sauce, coffee, cocoa, beer, sugar, peppers and let simmer on low for an hour or longer, stirring occasionally. garnish and serve.
Tuesday, May 20
key lime pie
20 minutes, plus 1-2 hours to chill
for crust:
1 1/2 cups graham crackers or ginger snaps
1/3 cup sugar
1/3 cup butter softened
a pinch of ginger and cinnamon (optional if using graham crackers)
for filling:
1 8 ounce package of cream cheese, softened
1 14 ounce can sweetened condensed milk
3 egg yolks
1/2 cup key lime juice
whipped cream for topping
preheat oven to 350 degrees. using a food processor, grind graham crackers until fine, add butter sugar and optional spices until combined. press into the bottom of a pie pan or spring form pan. bake for 8-10 minutes and remove from oven. using a hand held or counter top mixer, beat cream cheese until creamy. add condensed milk and beat until incorporated. beat in eggs. mix in lime juice until all is combined. pour evenly in to crust and bake for 10 minutes, until pie sets up. allow to cool to room temperature and refrigerate until you are ready to serve. top with whipped cream if you like and serve.
this is truly simple and always enjoyed by everyone.
for crust:
1 1/2 cups graham crackers or ginger snaps
1/3 cup sugar
1/3 cup butter softened
a pinch of ginger and cinnamon (optional if using graham crackers)
for filling:
1 8 ounce package of cream cheese, softened
1 14 ounce can sweetened condensed milk
3 egg yolks
1/2 cup key lime juice
whipped cream for topping
preheat oven to 350 degrees. using a food processor, grind graham crackers until fine, add butter sugar and optional spices until combined. press into the bottom of a pie pan or spring form pan. bake for 8-10 minutes and remove from oven. using a hand held or counter top mixer, beat cream cheese until creamy. add condensed milk and beat until incorporated. beat in eggs. mix in lime juice until all is combined. pour evenly in to crust and bake for 10 minutes, until pie sets up. allow to cool to room temperature and refrigerate until you are ready to serve. top with whipped cream if you like and serve.
this is truly simple and always enjoyed by everyone.
mango avocado salsa
10 minutes
1 avocado, pitted and diced
1 mango, flesh pitted and diced
2 serrano peppers with seeds in, diced
3/4 cups red onion diced
3t cilantro, chopped
2 t fresh orange juice
2 t fresh lime juice
mix together and serve. try on grilled fish or chicken or serve as a dip. if serving as a dip, you may want to chill for an hour.
1 avocado, pitted and diced
1 mango, flesh pitted and diced
2 serrano peppers with seeds in, diced
3/4 cups red onion diced
3t cilantro, chopped
2 t fresh orange juice
2 t fresh lime juice
mix together and serve. try on grilled fish or chicken or serve as a dip. if serving as a dip, you may want to chill for an hour.
Monday, March 17
irish soda bread #2
1 hour, 20 minutes
3 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons caraway seeds
1 teaspoons salt
1 cup raisins or currants
2 eggs
16 ounces sour cream
1 tablespoon heavy cream
1 egg yolk
preheat oven to 350. in a large bowl combine flour, sugar, baking powder, baking soda, caraway seeds and salt. whisk until well combined. add raisins. mix until well distributed. in a small bowl beat two eggs. add sour cream to eggs and blend. pour sour cream mixture in to dry ingredients. mix until completely absorbed. form in to ball. place on a greased cookie sheet and form in to a dome shape, approximately 8" in diameter. cut cross in to top about 1/2 " deep. whisk egg yolk and heavy cream in small bowl. lightly coat loaf using a pastry brush. bake for 50-60 minutes until golden brown and toothpick comes out clean when inserted in to center. add a bit of butter and eat.
i made this yesterday. originally, i thought it was a little too cake-like. i grew up with a grandma from ireland so i like the rustic qualities of an authentic soda bread. however, on day two it is actually quite nice, not as crumbly as my first recipe. i am thinking of combining the two recipes to make something in the middle. both are very good, depending on how you like your soda bread.
3 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons caraway seeds
1 teaspoons salt
1 cup raisins or currants
2 eggs
16 ounces sour cream
1 tablespoon heavy cream
1 egg yolk
preheat oven to 350. in a large bowl combine flour, sugar, baking powder, baking soda, caraway seeds and salt. whisk until well combined. add raisins. mix until well distributed. in a small bowl beat two eggs. add sour cream to eggs and blend. pour sour cream mixture in to dry ingredients. mix until completely absorbed. form in to ball. place on a greased cookie sheet and form in to a dome shape, approximately 8" in diameter. cut cross in to top about 1/2 " deep. whisk egg yolk and heavy cream in small bowl. lightly coat loaf using a pastry brush. bake for 50-60 minutes until golden brown and toothpick comes out clean when inserted in to center. add a bit of butter and eat.
i made this yesterday. originally, i thought it was a little too cake-like. i grew up with a grandma from ireland so i like the rustic qualities of an authentic soda bread. however, on day two it is actually quite nice, not as crumbly as my first recipe. i am thinking of combining the two recipes to make something in the middle. both are very good, depending on how you like your soda bread.
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