Meat balls
1 pound ground turkey (you can use beef if you want)
1 egg
1/4 cup panko (or bread crumbs)
1 tsp each cumin, coriander, cinnamon, salt
2 tbsp chopped fresh parsley
Mix all ingredient together and form small meat balls and saute on high in a frying pan until cooked through
1 cup frozen peas
1 bottle prepared Korma sauce (I use VH)
Stir in peas and sauce with cooked meat balls and saute until heated through. Serve over basmati rice with Naan.
Monday, November 1, 2010
Thai Corn and Shrimp Chowder
This recipe is from the Best of Bridge cookbook, Bravo. I have made it with shrimp but have had it in a Thai restaurant with thinly sliced chicken.
1 tbsp butter
1 medium onion, peeled and finely chopped
1 small potato peeled and diced
1 medium red or yellow bell pepper, seeds and membranes removed, finely chopped
1/2 tsp Thai red curry paste
2 cups corn kernels, frozen or fresh
2 cups chicken stock
1 can coconut milk (14oz)
1 tsp packed brown sugar
1/4 tsp salt
24 medium shrimp, peeled, deveined
1 tbsp chopped fresh cilantro
1 tbsp lime juice
In a large, heavy skillet, melt the butter over medium-high heat.
When it has foamed, stir in the onion, pepper and potato and saute for 5-7 mins. Add curry paste and stir for 15 seconds. Add corn, chicken stock, , brown sugar and coconut milk; bring to a boil. Reduce heat and simmer for 15 mins. Stir in the, shrimp, salt and pepper, and cilantro and gently simmer until the shrimp are just, cooked through 3-4 mins. Do not overcook the shrimp.
Stir in cilantro and lime juice, taste and adjust seasonings with brown sugar, salt and lime juice.
When it has foamed, stir in the onion, pepper and potato and saute for 5-7 mins. Add curry paste and stir for 15 seconds. Add corn, chicken stock, , brown sugar and coconut milk; bring to a boil. Reduce heat and simmer for 15 mins. Stir in the, shrimp, salt and pepper, and cilantro and gently simmer until the shrimp are just, cooked through 3-4 mins. Do not overcook the shrimp.
Stir in cilantro and lime juice, taste and adjust seasonings with brown sugar, salt and lime juice.
Garnish with a few cilantro leaves in each bowl.
Classic French Bread
A friend of mine gave me this recipe. It is so easy to make and tastes great too! I have half of the dough for 1 loaf of bread with soup and the other half another day for pizza crust.
5 1/3 cups flour
2 tsp salt (1 tbsp coarse salt)
2 1/4 tsp instant yeast
2 Cups lukewarm water
Combine all ingredients in a mixing bowl. Use a large spoon and stir for 1 minute until the dough comes together and all the flour is combined. (you can use 1-2 tbsp more water if needed). Sough will be "shaggy". Let it rest uncovered for 5 mins. Oil hands and stretch and fold 4 times. 1. Top over 2. Right side over 3. Left side over 4 Bottom over. Turn it over and place a bowl over the dough and let it rest for 10 mins. Repeat stretching process 3 more times with 10 minutes between. Dough should feel smooth and springy (you may still see little bits of yeast, that is ok). Place dough ball in a lightly greased bowl with a lid and put it into the fridge for up to 4 days.
On Baking Day
2 hours before you plan to back it, remove the amount of dough you want to bake from the fridge. Lightly oil your work space (counter). Divide dough into equal parts for rolls or loaves and shape. To shape into loaves, roll it like you are rolling a sleeping bag.
Lightly flour your counter where your dough is going to rise or proof. If you are using a metal pan, you can flour the pan and let the dough proof on it. Cover the loaves/rolls loosely with plastic wrap and let it proof for 1 hour. Remove plastic wrap and let it proof for 45-60 mins. Preheat oven to 550 F or as high as it will go. When the dough is ready to bake turn the oven down to 450. Take a sharp knife and slash the loaves or rolls to allow the gas to escape. Slide your loaves or rolls into the oven. Bake 10-12 minutes, rotate the pan and bake another 10-15 minutes (less for rolls)
5 1/3 cups flour
2 tsp salt (1 tbsp coarse salt)
2 1/4 tsp instant yeast
2 Cups lukewarm water
Combine all ingredients in a mixing bowl. Use a large spoon and stir for 1 minute until the dough comes together and all the flour is combined. (you can use 1-2 tbsp more water if needed). Sough will be "shaggy". Let it rest uncovered for 5 mins. Oil hands and stretch and fold 4 times. 1. Top over 2. Right side over 3. Left side over 4 Bottom over. Turn it over and place a bowl over the dough and let it rest for 10 mins. Repeat stretching process 3 more times with 10 minutes between. Dough should feel smooth and springy (you may still see little bits of yeast, that is ok). Place dough ball in a lightly greased bowl with a lid and put it into the fridge for up to 4 days.
On Baking Day
2 hours before you plan to back it, remove the amount of dough you want to bake from the fridge. Lightly oil your work space (counter). Divide dough into equal parts for rolls or loaves and shape. To shape into loaves, roll it like you are rolling a sleeping bag.
Lightly flour your counter where your dough is going to rise or proof. If you are using a metal pan, you can flour the pan and let the dough proof on it. Cover the loaves/rolls loosely with plastic wrap and let it proof for 1 hour. Remove plastic wrap and let it proof for 45-60 mins. Preheat oven to 550 F or as high as it will go. When the dough is ready to bake turn the oven down to 450. Take a sharp knife and slash the loaves or rolls to allow the gas to escape. Slide your loaves or rolls into the oven. Bake 10-12 minutes, rotate the pan and bake another 10-15 minutes (less for rolls)
Saturday, June 26, 2010
Couscous salad with black beans, mushrooms and corn
2 tbsp extra virgin olive oil
1 cup Israeli couscous (you can use regular couscous or orzo pasta, too)
course salt and ground pepper
1/2 lb sliced button or cremini mushrooms
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears of corn)
1 can (15.5 oz) black beans, rinsed and drained
2 tbsp fresh lime juice
1 jalapeno (optional, but delicious in it) thinly sliced (I chopped it)
1 avocado, halved, pitted, peeled, and sliced
In a medium saucepan, heat 1 tbsp oil over medium-high heat. Add couscous and cook, stirring constantly, until golden brown and fragrant (about 4 minutes).
Add 1 1/2 cups water, season with salt, and bring got a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender (about 15 minutes)
Meanwhile, in a large skillet, heat 2 tsp oil over medium-high heat. Cook mushrooms, stirring occasionally, until golden brown (about 5 minutes). Season with salt and pepper and then transfer to a large bowl.
Add 1 tsp oil to the skillet and cook the scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned (about 5 minutes). Season with salt and pepper and then add to the mushrooms.
Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to the mushroom mixture and toss to combine. Season with salt and pepper and serve with avocado slices on top.
Recipe found in the "Everyday Food" Magazine
1 cup Israeli couscous (you can use regular couscous or orzo pasta, too)
course salt and ground pepper
1/2 lb sliced button or cremini mushrooms
1 small bunch scallions, white and green parts separated and thinly sliced
1 1/4 cups fresh corn kernels (from 2 ears of corn)
1 can (15.5 oz) black beans, rinsed and drained
2 tbsp fresh lime juice
1 jalapeno (optional, but delicious in it) thinly sliced (I chopped it)
1 avocado, halved, pitted, peeled, and sliced
In a medium saucepan, heat 1 tbsp oil over medium-high heat. Add couscous and cook, stirring constantly, until golden brown and fragrant (about 4 minutes).
Add 1 1/2 cups water, season with salt, and bring got a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and couscous is tender (about 15 minutes)
Meanwhile, in a large skillet, heat 2 tsp oil over medium-high heat. Cook mushrooms, stirring occasionally, until golden brown (about 5 minutes). Season with salt and pepper and then transfer to a large bowl.
Add 1 tsp oil to the skillet and cook the scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned (about 5 minutes). Season with salt and pepper and then add to the mushrooms.
Add couscous, black beans, lime juice, jalapeno (if using), and scallion greens to the mushroom mixture and toss to combine. Season with salt and pepper and serve with avocado slices on top.
Recipe found in the "Everyday Food" Magazine
Confetti Quinoa Salad
Ingredients:
2 cups 25%-less-sodium chicken broth
1 cup quinoa, uncooked
1 cup cooked fresh corn
1 each green, yellow and red pepper, chopped
1/3 cup Kraft Signature Mandarin Orange with Sesame Dressing
1/4 cup Back to Nature Sea Salt Roasted Almonds, coarsely chopped
How to:
Bring broth and quinoa to boil in saucepan on high heat; simmer on medium-low 15 min. or until liquid is absorbed. Spoon into large bowl; cool.
Add all remaining ingredients except nuts; mix lightly.
Top with nuts.
Nutrition information:
Makes 8 servings, 3/4 cup (175 mL) each
Recipe from What's Cooking.com
Monday, June 7, 2010
Chicken/Turkey-Patty Pockets
2 large egg whites, lightly beaten
1/2 cup plain dried breadcrumbs
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
1 tablespoon minced garlic (I used 1 large clove fresh garlic)
1 teaspoon coarse salt
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
Pita pockets, for serving
Lettuce, sliced tomatoes and cucumbers, for serving
Minted yogurt sauce (optional, below), for serving
FOR THE MINTED YOGURT SAUCE
1 cup plain yogurt
2 tablespoons chopped fresh mint leaves (I substituted cilantro for mint because I did not have any, it was great too!)
1 tablespoon fresh lime juice
Coarse salt and ground pepper
Directions
1.Heat broiler, with rack in highest position. In a large bowl, combine chicken, egg whites, breadcrumbs, onion, parsley, garlic, salt, and spices and mix until well blended. Line a rimmed baking sheet with foil and drizzle with 1 tablespoon oil. Divide chicken mixture into 8 portions (about 2 1/2 to 3 ounces each) and place on sheet. Shape each into an oval patty and use your hand to flatten slightly. Drizzle 1 tablespoon oil over patties.
2.Broil until lightly browned, about 4 minutes. Flip and cook until cooked through, about 4 minutes more. Serve in pita pockets, with lettuce, tomatoes, cucumbers, and minted yogurt sauce if desired.
3.Make the minted yogurt sauce: In a small bowl, stir together yogurt, fresh mint leaves, and fresh lime juice. Season with coarse salt and ground pepper. Serve immediately or refrigerate, covered, up to 1 hour, to allow flavors to come together.
From Everyday Food, April 2010
Saturday, May 29, 2010
Poppy Seed Squares
There is a German Bakery in our area that makes the most amazing poppy seed squares. They are a favorite of ours. I used to work around the corner from the bakery and as a treat, I would bring them home. Now that I no longer work there, we don't have them very often because it is about a 45 minutes drive away. So I decided to see if I could make them. I took a number of different recipes and combine them to make something that is fairly close.
Filling:
1 12 1/2-ounce can poppy seed filling for cakes, pastries and desserts
4 teaspoons fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
1 large egg white
Top & Bottom:
2 cups all purpose flour
1/2 cup powdered sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg
1/4 cup sour cream
Preheat oven to 375°F. Butter 8-inch square baking pan. Mix poppy seed filling, lemon juice, lemon peel and vanilla in medium bowl. Beat egg white in small bowl until stiff but not dry. Fold white into filling. Set aside.
Mix flour, sugar, baking powder and salt in large bowl. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Mix egg and sour cream in small bowl. Add to flour mixture; stir until moist clumps form. Gather dough together; divide in half. Press 1 dough piece onto bottom of prepare pan.
Bake crust until golden, about 15 minutes. Spread filling over crust. On floured surface, press second dough piece out to 8-inch square. Place atop filling; press to adhere.
Bake until crust is golden, about 35 minutes. Cool in pan on rack.
Top with an icing glaze. I used 2 Cups powdered sugar, 1/2 tsp vanilla (you could use lemon too for a different flavor), 1/8 Cup milk (more if you want it a little thinner). Mix together and pour over slightly warm squares. Cut into squares and serve.
Bulk of the recipe found at www.epicurious.com
Filling:
1 12 1/2-ounce can poppy seed filling for cakes, pastries and desserts
4 teaspoons fresh lemon juice
2 teaspoons grated lemon peel
1/2 teaspoon vanilla extract
1 large egg white
Top & Bottom:
2 cups all purpose flour
1/2 cup powdered sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
1 large egg
1/4 cup sour cream
Preheat oven to 375°F. Butter 8-inch square baking pan. Mix poppy seed filling, lemon juice, lemon peel and vanilla in medium bowl. Beat egg white in small bowl until stiff but not dry. Fold white into filling. Set aside.
Mix flour, sugar, baking powder and salt in large bowl. Using fingertips, rub butter into dry ingredients until mixture resembles coarse meal. Mix egg and sour cream in small bowl. Add to flour mixture; stir until moist clumps form. Gather dough together; divide in half. Press 1 dough piece onto bottom of prepare pan.
Bake crust until golden, about 15 minutes. Spread filling over crust. On floured surface, press second dough piece out to 8-inch square. Place atop filling; press to adhere.
Bake until crust is golden, about 35 minutes. Cool in pan on rack.
Top with an icing glaze. I used 2 Cups powdered sugar, 1/2 tsp vanilla (you could use lemon too for a different flavor), 1/8 Cup milk (more if you want it a little thinner). Mix together and pour over slightly warm squares. Cut into squares and serve.
Bulk of the recipe found at www.epicurious.com
Wednesday, May 26, 2010
Grilled Balsamic Chicken
1 whole chicken, cut into pieces
MARINADE
1/2 cup balsamic vinegar
1/4 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 tablespoon honey
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cracked pepper
1/3 cup chopped green onion
Rinse and dry chicken pieces. Place breasts, thighs and drumsticks in a large ziplock bag. (Save the back and wings for Homemade Chicken Stock.) Mix marinade ingredients and pour over chicken. Seal bag and refrigerate for 24 hours, keeping meat submerged, turning if needed.
Preheat oven to 325F. Place chicken in a baking dish in a single layer, pour marinade over top. Bake for 30 – 40 minutes. (If making in advance, cover and refrigerate. Return to room temperature.)
Heat grill, wipe rack with wad of paper towels dipped in vegetable oil. Finish chicken on the grill, cooking each side 4 - 5 minutes, brushing with marinade.
***I used chicken breast, not whole chicken***
Recipe Found on the Kitchen Parade Website.
MARINADE
1/2 cup balsamic vinegar
1/4 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 tablespoon honey
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cracked pepper
1/3 cup chopped green onion
Rinse and dry chicken pieces. Place breasts, thighs and drumsticks in a large ziplock bag. (Save the back and wings for Homemade Chicken Stock.) Mix marinade ingredients and pour over chicken. Seal bag and refrigerate for 24 hours, keeping meat submerged, turning if needed.
Preheat oven to 325F. Place chicken in a baking dish in a single layer, pour marinade over top. Bake for 30 – 40 minutes. (If making in advance, cover and refrigerate. Return to room temperature.)
Heat grill, wipe rack with wad of paper towels dipped in vegetable oil. Finish chicken on the grill, cooking each side 4 - 5 minutes, brushing with marinade.
***I used chicken breast, not whole chicken***
Recipe Found on the Kitchen Parade Website.
Quinoa & Black Bean Salad
The flavor is really fresh and I think it would be a real crowd pleaser. I am going to take this to the next BBQ we go to. I did not have the jalepeno, so I did not include it the first time I made this, but I will definately try it next time.
3 cups water
1-1/2 cups quinoa
2 teaspoons table salt
1/4 cup olive oil
1/4 cup red wine vinegar
Zest & juice from 3 limes (about 5 tablespoons juice)
2 teaspoons kosher salt
1-1/4 teaspoon ground cumin
15 ounces canned black beans, rinsed and drained
1-1/2 cups frozen corn (no need to thaw or cook)
1 red bell pepper, chopped
1/2 red onion, chopped
2 jalapeño peppers, minced
2 cups cilantro (about 1 bunch), chopped
Bring water to boil in a medium saucepan over medium high. Rinse quinoa well under cold running water. Add salt and quinoa to water, return to boil. Reduce heat to medium, cover and cook until liquid is absorbed, about 15 minutes. Transfer to colander to drain and cool slightly.
Meanwhile, combine remaining ingredients in a large bowl. Add quinoa. Taste and add salt if needed. Let cool at least 30 minutes. Serve at room temperature.
Makes 8 cups
NUTRITION ESTIMATE Per Half Cup Serving: 153 Cal; 5g Protein; 5g Tot Fat; 1g Sat Fat; 23g Carb; 4g Fiber; 449mg Sodium; 0mg Cholesterol; Weight Watchers 3 points
Recipe found on the Kitchen Parade Website.
Monday, May 24, 2010
Turkey Chipotle Meat Loaf
Here is a recipe that I made last week. It was really a 'throw it into a bowl' sort of thing, but here are some rough measurements. Adjust to your taste.
2 pounds ground turkey (you can use beef too)
1 egg
3/4 cup bread crumbs
1 packgage dried onion soup mix
1/3 cup BBQ sauce
2 cloves garlic
salt and pepper to taste
1-2 tsp ground chipotle chilli pepper spice (you can also add drained, chopped chipotle chilli's from a jar)
Mix all ingredients together (I use my kitchenaid mixer so I don't have to get my hands messy). Place in greased loaf pan and cover with foil.
Top with:
1/4 cup BBQ sauce
Bake at 375, covered for 45 mins. Remove foil and bake for 10 more minutes, topping with more BBQ sauce if necessary. Let stand for 5-10 minutes, flip out of loaf pan and serve.
2 pounds ground turkey (you can use beef too)
1 egg
3/4 cup bread crumbs
1 packgage dried onion soup mix
1/3 cup BBQ sauce
2 cloves garlic
salt and pepper to taste
1-2 tsp ground chipotle chilli pepper spice (you can also add drained, chopped chipotle chilli's from a jar)
Mix all ingredients together (I use my kitchenaid mixer so I don't have to get my hands messy). Place in greased loaf pan and cover with foil.
Top with:
1/4 cup BBQ sauce
Bake at 375, covered for 45 mins. Remove foil and bake for 10 more minutes, topping with more BBQ sauce if necessary. Let stand for 5-10 minutes, flip out of loaf pan and serve.
Spice Rub for Meat
Ingredients:
4 tablespoons white sugar
4 tablespoons salt
1 tablespoon paprika
2 tablespoons mustard powder
1/2 teaspoon ground black pepper
1 pinch dried oregano
1 pinch dried thyme
Directions:
1.In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.
2.To use: coat meat in mixture, and then grill as desired.
Found at Allrecipes.com
4 tablespoons white sugar
4 tablespoons salt
1 tablespoon paprika
2 tablespoons mustard powder
1/2 teaspoon ground black pepper
1 pinch dried oregano
1 pinch dried thyme
Directions:
1.In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.
2.To use: coat meat in mixture, and then grill as desired.
Found at Allrecipes.com
Friday, January 1, 2010
Overnight Raspberry French Toast
I got this recipe from the new Best Of Bridge Bravo. I made it this morning and it was great. Because I did not have enough for thought to make it last night, I dipped the bread cubes in the liquid and then added them to the pan, this way I new they were absorbed; still worked really well
8 slices white Bread, cubed
1 package (8 oz) of cream cheese, cubed
1 c. fresh or frozen raspberries
1/2 c. sliced and toasted almonds
8 eggs
1/2 c. sugar (divided)
1 c. half and half (10%) cream
1 t. cinnamon
Grease a large 9 x 13 pan and scatter about 2/3’s of the bread on the bottom. Layer on evenly the raspberries, almonds and cream cheese and finish with the remainder of the bread.
In a large bowl, whisk together the eggs, 1/2 of the sugar,cream and cinnamon and then carefully and evenly pour over the bread. Sprinkle the other half of sugar and a bit more cinnamon in the top.
Cover with foil and refrigerate overnight.
When you’re ready to bake it, preheat the oven to 350 and bake, with the foil on, for about 30 minutes. Then remove the foil and bake for about another 30 minutes.
Serve with maple syrup.
8 slices white Bread, cubed
1 package (8 oz) of cream cheese, cubed
1 c. fresh or frozen raspberries
1/2 c. sliced and toasted almonds
8 eggs
1/2 c. sugar (divided)
1 c. half and half (10%) cream
1 t. cinnamon
Grease a large 9 x 13 pan and scatter about 2/3’s of the bread on the bottom. Layer on evenly the raspberries, almonds and cream cheese and finish with the remainder of the bread.
In a large bowl, whisk together the eggs, 1/2 of the sugar,cream and cinnamon and then carefully and evenly pour over the bread. Sprinkle the other half of sugar and a bit more cinnamon in the top.
Cover with foil and refrigerate overnight.
When you’re ready to bake it, preheat the oven to 350 and bake, with the foil on, for about 30 minutes. Then remove the foil and bake for about another 30 minutes.
Serve with maple syrup.
Sunday, December 20, 2009
Peanut Butter Balls
Ingredients
3 cups Rice Krispies Cereal
1 cup creamy peanut butter
1 cup powdered sugar
1/4 cup softened butter
Directions
1.in large bowl blend PB, sugar and butter until completely blended
2.Once blended well ad rice krispies and mix for 10 seconds then fold by hand
3.form in 1/4 cup balls
4.chill for 30 min or don't! and enjoy!
3 cups Rice Krispies Cereal
1 cup creamy peanut butter
1 cup powdered sugar
1/4 cup softened butter
Directions
1.in large bowl blend PB, sugar and butter until completely blended
2.Once blended well ad rice krispies and mix for 10 seconds then fold by hand
3.form in 1/4 cup balls
4.chill for 30 min or don't! and enjoy!
Thursday, November 26, 2009
Land Of Nod Cinnamon Buns
These are a Christmas morning tradition. After we open our gifts and get the kids to bed, I take 3 minutes and put these together. Then Christmas morning, I put them in the oven and 25 mins later pure yuuuuummmmm!!
Ingredients:
20 frozen dough rolls (or 1 frozen bread loaf, thawed (approx. 1 hour) until sliceable and cut into 12 pieces
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 Tbsp. cinnamon
3/4 cup raisins (optional)
1/4-1/2 cup melted butter
Instructions:
Before you put the cat out and turn off the lights, grease a 10" bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. (leave out at room temperature). Turn out the lights and say goodnight!
In the morning, preheat oven to 350 F. and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate.
Best Of Bridge - Best Of The Best and Aces Cookbooks
Ingredients:
20 frozen dough rolls (or 1 frozen bread loaf, thawed (approx. 1 hour) until sliceable and cut into 12 pieces
1 cup brown sugar
1/4 cup vanilla instant pudding
1-2 Tbsp. cinnamon
3/4 cup raisins (optional)
1/4-1/2 cup melted butter
Instructions:
Before you put the cat out and turn off the lights, grease a 10" bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. (leave out at room temperature). Turn out the lights and say goodnight!
In the morning, preheat oven to 350 F. and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate.
Best Of Bridge - Best Of The Best and Aces Cookbooks
Monday, September 28, 2009
Morrocan Chicken Vegetable Soup
3 lbs. chicken
2 large red onions, chopped
6 carrots, peeled and sliced
6 garlic cloves, minced (yes, all of it)
2 bay leaves
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp cinnamon
1 tsp cumin
8 -10 cups chicken broth, depending on how thick you like your soup
1/3 cup couscous
1/2 cup sliced green onions
In a large pot, put all ingredients, except for the couscous and green onions (they go in at the last). Bring to a boil, then simmer about 1 hour. Stir occasionally.
Take the chicken pieces out and break into bite-sized pieces. I shred it with a fork. Put the chicken back into the pot. Now add the couscous and green onions. Simmer till heated through.
(original recipe taken from The Best of Bridge:
The Best of the Best)
2 large red onions, chopped
6 carrots, peeled and sliced
6 garlic cloves, minced (yes, all of it)
2 bay leaves
1/2 tsp salt
1/2 tsp turmeric
1/2 tsp cinnamon
1 tsp cumin
8 -10 cups chicken broth, depending on how thick you like your soup
1/3 cup couscous
1/2 cup sliced green onions
In a large pot, put all ingredients, except for the couscous and green onions (they go in at the last). Bring to a boil, then simmer about 1 hour. Stir occasionally.
Take the chicken pieces out and break into bite-sized pieces. I shred it with a fork. Put the chicken back into the pot. Now add the couscous and green onions. Simmer till heated through.
(original recipe taken from The Best of Bridge:
The Best of the Best)
Sunday, September 20, 2009
Hamburger Soup
Ingredients:
1 1/2 lbs. ground beef
1 medium onion,finely chopped
1 - 28 oz. can tomatoes
2 cups water 500 mL
3 - 10 oz. cans consomme
1 - 10 oz. can tomato soup
4 carrots, finely chopped
1 bay leaf
3 sticks celery, finely chopped parsley
pepper to taste
1/2 cup pot barley 125 mL
Instructions:
Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours, or all day. Serves 10.
1 1/2 lbs. ground beef
1 medium onion,finely chopped
1 - 28 oz. can tomatoes
2 cups water 500 mL
3 - 10 oz. cans consomme
1 - 10 oz. can tomato soup
4 carrots, finely chopped
1 bay leaf
3 sticks celery, finely chopped parsley
pepper to taste
1/2 cup pot barley 125 mL
Instructions:
Brown meat and onions. Drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours, or all day. Serves 10.
Thursday, September 10, 2009
Plum Coffee Cake with Brown Sugar & Cinnamon Streusel
For the streusel:
2-1/4 oz. (1/2 cup) flour (I used whole wheat)
1/4 cup packed brown sugar
1/8 tsp. salt
1 tbsp ground Cinnamon
1-1/2 oz. (3 Tbs.) unsalted butter, melted; more as needed
For the cake:
4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces; more softened for the pan
6-3/4 oz. (1-1/2 cups) flour; more for the pan ( i used whole wheat)
2 large eggs
1/2 cup granulated sugar
1/4 cup packed dark or light brown sugar
1/4 cup whole milk (I used skim)
1-1/2 tsp. pure vanilla extract
1-1/2 tsp. baking powder
1/2 tsp. table salt
1/2 tsp. ground Cinnamon
3 firm-ripe medium plums, each pitted and quartered
--------------------------------------------------------------------------------
Make the streusel:
Put the flour, sugar, kosher salt, and cinnamon in a small mixing bowl and stir the ingredients with a fork until thoroughly combined. Drizzle the melted butter over the mixture and stir with the fork until the mixture resembles a clumpy dough. Using your fingers, break the mixture into pistachio-size clumps and large crumbs. (If the streusel is sandy and won’t clump, add a little more melted butter, 1 tsp. at a time.) Refrigerate the streusel while you prepare the cake batter.
Make the cake:
Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter and flour an 8x8x2-inch straight-sided cake pan.
Beat the eggs lightly in a small mixing bowl. Whisk in the granulated sugar, brown sugar, milk, and vanilla until well blended. Set aside.
In a large mixing bowl, whisk the flour, baking powder, table salt, and cinnamonuntil well blended. Add the butter pieces to the bowl and cut them into the flour with a pastry blender until the mixture resembles a very coarse meal strewn with pieces of butter the size of small peas and oat flakes.
Add the egg mixture to the flour mixture. With a wooden spoon, fold and stir the ingredients together until it’s a thick batter speckled with visible lumps of butter, 45 seconds to 1 minute.
Scrape the batter into the prepared pan and spread it evenly. Break up the streusel mixture with your fingers and sprinkle half of it evenly over the batter. Arrange the plum quarters skin side down on the batter, with each piece at a 45-degree angle to the sides of the pan. Sprinkle the remaining streusel evenly over the cake.
Bake the cake for 20 minutes and then rotate the pan. Continue baking until the top of the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs clinging to it, 15 to 20 minutes more.
Cool the cake in its pan on a rack for at least an hour before cutting. Serve warm or at room temperature.
2-1/4 oz. (1/2 cup) flour (I used whole wheat)
1/4 cup packed brown sugar
1/8 tsp. salt
1 tbsp ground Cinnamon
1-1/2 oz. (3 Tbs.) unsalted butter, melted; more as needed
For the cake:
4 oz. (8 Tbs.) cold unsalted butter, cut into small pieces; more softened for the pan
6-3/4 oz. (1-1/2 cups) flour; more for the pan ( i used whole wheat)
2 large eggs
1/2 cup granulated sugar
1/4 cup packed dark or light brown sugar
1/4 cup whole milk (I used skim)
1-1/2 tsp. pure vanilla extract
1-1/2 tsp. baking powder
1/2 tsp. table salt
1/2 tsp. ground Cinnamon
3 firm-ripe medium plums, each pitted and quartered
--------------------------------------------------------------------------------
Make the streusel:
Put the flour, sugar, kosher salt, and cinnamon in a small mixing bowl and stir the ingredients with a fork until thoroughly combined. Drizzle the melted butter over the mixture and stir with the fork until the mixture resembles a clumpy dough. Using your fingers, break the mixture into pistachio-size clumps and large crumbs. (If the streusel is sandy and won’t clump, add a little more melted butter, 1 tsp. at a time.) Refrigerate the streusel while you prepare the cake batter.
Make the cake:
Position a rack in the center of the oven and heat the oven to 375°F. Lightly butter and flour an 8x8x2-inch straight-sided cake pan.
Beat the eggs lightly in a small mixing bowl. Whisk in the granulated sugar, brown sugar, milk, and vanilla until well blended. Set aside.
In a large mixing bowl, whisk the flour, baking powder, table salt, and cinnamonuntil well blended. Add the butter pieces to the bowl and cut them into the flour with a pastry blender until the mixture resembles a very coarse meal strewn with pieces of butter the size of small peas and oat flakes.
Add the egg mixture to the flour mixture. With a wooden spoon, fold and stir the ingredients together until it’s a thick batter speckled with visible lumps of butter, 45 seconds to 1 minute.
Scrape the batter into the prepared pan and spread it evenly. Break up the streusel mixture with your fingers and sprinkle half of it evenly over the batter. Arrange the plum quarters skin side down on the batter, with each piece at a 45-degree angle to the sides of the pan. Sprinkle the remaining streusel evenly over the cake.
Bake the cake for 20 minutes and then rotate the pan. Continue baking until the top of the cake is golden brown and a toothpick inserted in the center comes out with a few moist crumbs clinging to it, 15 to 20 minutes more.
Cool the cake in its pan on a rack for at least an hour before cutting. Serve warm or at room temperature.
Tuesday, September 8, 2009
Pad Thai
1 Pkg Thai rice noodles
Soak in warm water for 2-3 hours
2 cloves garlic
2 eggs
3 Tbsp oil
In a wok, heat oil, add garlic and egg and scramble.
Drain noodles and add to the wok along with the following ingredients
1/2 cup water
1/2 cup fish sauce
1/2 cup sugar
1 tbsp paprika
Mix together and add to the noodle and fry until noodles are softened.
Add 4 cups bean sprouts to noodles and cook
Once noodle and sprouts are cooked, add
2 green onions cut in small slices
1/2 cup ground peanuts
cooked chicken or baby shrimp meat
Serve warm
Soak in warm water for 2-3 hours
2 cloves garlic
2 eggs
3 Tbsp oil
In a wok, heat oil, add garlic and egg and scramble.
Drain noodles and add to the wok along with the following ingredients
1/2 cup water
1/2 cup fish sauce
1/2 cup sugar
1 tbsp paprika
Mix together and add to the noodle and fry until noodles are softened.
Add 4 cups bean sprouts to noodles and cook
Once noodle and sprouts are cooked, add
2 green onions cut in small slices
1/2 cup ground peanuts
cooked chicken or baby shrimp meat
Serve warm
Chicken Panaga Curry (THAI)
1 Tbsp Sugar
1/2-1 Tbsp red curry paste
4 chicken breast in cubes
Heat pan, add sugar and curry paste stir until smooth. Add chicken and cook
1 Can coconut milk
1 1/2 cup chicken stock
2 Tbsp fish sauce
Bay leaf
1 red pepper, 1 yellow pepper cut in small pieces
Add to chicken and bring to a boil. Reduce heat to low and simmer for 10-20 mins
Mix 2 tbsp cornstarch in 3 tbsp water and pour in to thicken curry sauce.
Remove bay leaf
Add 2 tbsp peanuts and serve
1/2-1 Tbsp red curry paste
4 chicken breast in cubes
Heat pan, add sugar and curry paste stir until smooth. Add chicken and cook
1 Can coconut milk
1 1/2 cup chicken stock
2 Tbsp fish sauce
Bay leaf
1 red pepper, 1 yellow pepper cut in small pieces
Add to chicken and bring to a boil. Reduce heat to low and simmer for 10-20 mins
Mix 2 tbsp cornstarch in 3 tbsp water and pour in to thicken curry sauce.
Remove bay leaf
Add 2 tbsp peanuts and serve
Thai Chicken Satay
4 chicken breasts cut in small enough pieces to scewer.
Scewer 4 pieces onto each scewer.
Marinade
2 cloves garlic
1/4 cup soya sauce
1/4 cup lemon juice
2 Tbsp oil
Mix together and place in a plastic container with chicken scewers. Marinade for 1-2hours and then grill.
Server with Thai Peanut Sauce
Scewer 4 pieces onto each scewer.
Marinade
2 cloves garlic
1/4 cup soya sauce
1/4 cup lemon juice
2 Tbsp oil
Mix together and place in a plastic container with chicken scewers. Marinade for 1-2hours and then grill.
Server with Thai Peanut Sauce
Thai Peanut Sauce
•1/3 cup peanut butter, softened
•3 tbsp water
•2 tbsp soy sauce
•juice from 2 limes
•1 tbsp fresh minced ginger
•1/2 tsp brown sugar
•1 clove garlic, minced
•1/4 tsp red pepper flakes, or to taste
•salt to taste
Whisk together all ingredients in a small bowl. Heat over low heat for a few minutes or until the peanut butter softens it up.
Serve with Chicken Satay's
•3 tbsp water
•2 tbsp soy sauce
•juice from 2 limes
•1 tbsp fresh minced ginger
•1/2 tsp brown sugar
•1 clove garlic, minced
•1/4 tsp red pepper flakes, or to taste
•salt to taste
Whisk together all ingredients in a small bowl. Heat over low heat for a few minutes or until the peanut butter softens it up.
Serve with Chicken Satay's
Monday, August 31, 2009
Whole Wheat Pasta Dough
2 1/2 cups whole wheat flour
2 eggs
1/2 cup water
1 teaspoon salt
Using My Kitchenaid Mixer:
I combine all ingredients and mix with the dough hook.
Once combined enough, I process through the pasta attachment.
Alternate Method:
In a large glass bowl and with a wooden spoon mix together the flours and salt.
Make a well.
Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed.
Turn out onto a floured board and knead for 20 turns.
5Wrap in waxed paper and let rest for 30 minutes.
Cut to manageable shape and follow directions for a manual pasta machine or roll out to desired thickness and cut to desired shape.
2 eggs
1/2 cup water
1 teaspoon salt
Using My Kitchenaid Mixer:
I combine all ingredients and mix with the dough hook.
Once combined enough, I process through the pasta attachment.
Alternate Method:
In a large glass bowl and with a wooden spoon mix together the flours and salt.
Make a well.
Whisk together the eggs and water, and pour into the well and begin to mix well until a ball is formed.
Turn out onto a floured board and knead for 20 turns.
5Wrap in waxed paper and let rest for 30 minutes.
Cut to manageable shape and follow directions for a manual pasta machine or roll out to desired thickness and cut to desired shape.
Tuesday, August 11, 2009
Apple-Walnut Salad with Honey-Balsamic Dressing
1 Head Romaine Lettuce, cut in bite size pieces
1/2 Cup blueberries
1 granny smith apple, cut in bite size pieces
1/4 cup Goat cheese crumbled
1/4 cup walnuts
Layer all ingredients in a bowl, serve immediately.
Dressing:
1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Combine all ingredients in a small bowl; stir well
Saturday, August 1, 2009
Chickpea Potato Curry
Ingredients
2 1/2 cups vegetable broth
Two 15-ounce cans chickpeas (garbanzo beans), drained and rinsed
One 14 1/2-ounce can fire-roasted or stewed tomatoes with chiles (If you can't find canned tomatoes with chiles you can add half a 4-ounce can of diced green chiles to a 14.5 ounce can of tomatoes.)
6 baby (new) Yukon Gold potatoes (about 12 ounces), cut in bite sized pieces
1 medium onion, diced (about 1 cup)
1 Tbsp unsalted butter
2 teaspoons minced ginger
1 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 - 1/2 teaspoon cayenne pepper
Method
1. In a large pot, combine all the ingredients. Stir to mix and nestle the potatoes into the liquid.
2. Set the pot, uncovered, over medium heat. Simmer vigorously for about 35 minutes, or until the potatoes are tender. Add more salt to taste. Serve the curry in bowls over Jasmine rice or with Naan bread.
Tuesday, July 7, 2009
Amish Starter Caramel Cake and Frosting
In a bowl combine:
1 cup Amish Starter
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup brown sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 box instant butterscotch pudding
1/2 tsp salt
Add dry ingredients to wet ingredients. Mix and pour into a well greased bundt pan. Bake at 350 degrees for 50 mins - 1 hour. Cool.
Caramel Cream Frosting:
Ingredients:
2 tablespoons sugar
1 cup sugar
1/2 cup butter
1/2 cup heavy whipping cream
Directions:
Place 2 tablespoons sugar in a saucepan. Cook over medium heat until sugar is dissolved and becomes golden brown in color. Set aside. Combine remaining 1 cup sugar, butter, and cream in a medium saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Stir in caramelized sugar, and return to a boil. Cook for 2 minutes, stirring constantly. Remove from heat. Beat until frosting has a good spreading consistency. Pour over cooled cake.
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