Monday, December 21, 2009
Thursday, December 17, 2009
Faith Carpenter is guilty of getting me addicted to oreo truffles. They are heaven in a ball. The basic recipe is:
Sunday, December 13, 2009
Saturday, December 12, 2009
Tuesday, December 8, 2009
Sunday, November 15, 2009
Saturday, November 14, 2009
The only downside of this recipe is our house smelling like curry for days. Otherwise it was delicious!
Thursday, November 5, 2009
Wednesday, November 4, 2009
Monday, October 26, 2009
Saturday, October 24, 2009
Friday, October 23, 2009
Thursday, October 22, 2009
Monday, October 19, 2009
Sunday, October 18, 2009
8 large poblano peppers
1/2 cup walnuts
2 tablespoons EVOO – Extra Virgin Olive Oil
1 1/2 pounds ground pork or beef
1 onion, chopped
4 garlic cloves, finely chopped or grated
2 tablespoons tomato paste
1/2 teaspoon cinnamon
2 teaspoons cumin
2 teaspoons smoked paprika
1/4 cup (about a handful) raisins
1 cup beef stock
Salt and ground black pepper
2 cups heavy cream
2 teaspoons orange zest (I left this out)
Over a gas burner, char the poblanos until the skin is black all over. If you don’t have a gas stove, preheat your broiler, place the poblanos on a baking sheet and char under the broiler, flipping them halfway through (about 3 minutes per side). Place the peppers in a bowl and seal the top with plastic wrap. Set aside.
Preheat oven to 400ºF. On a baking sheet, toast the walnuts until golden brown, about 5 minutes. When they are toasted, put them in a food processor and pulse until ground. Set aside.
While the nuts are toasting, place a large skillet over medium high heat with 2 turns of the pan of EVOO. Add the pork and cook until brown, about 5 minutes. Add the onion and garlic to the pan, and cook until tender, about 3-4 minutes. Add in the tomato paste, cinnamon, cumin, smoked paprika, raisins, beef stock, salt and ground black pepper. Cook for about a minute to reduce a little and combine.
In a small pot over medium heat, combine the ground toasted walnuts, heavy cream, orange zest, salt and ground black pepper. Let that come to a bubble and thicken, about 5 minutes. Keep your eye on it to make sure it doesn’t overflow. You may need to turn the heat down a little once it heats up.
While the cream is thickening, peel the peppers and remove the seeds by cutting a lengthwise slit in each pepper. Fill the poblanos with the meat filling and lay them in a baking dish or platter. Top with thickened walnut cream and serve with Rachael's Brown Rice.
Wednesday, October 7, 2009
I've managed to make 2 meals in the last month. :) Thank you to all the friends and family who have brought meals to keep our bellies full- we've been eating like royalty! Emilie sent me the website erincooks.com which has a bunch of fantastic recipes. I found this one through her site and made it for my mom's first night in town (she's visiting from Phoenix). We used to have scalloped potatoes growing up so it was a fun throwback. I cubed the potatoes instead of slicing to make sure they were cooked evenly. I also increased the temperature to 400 (from 350).
Thursday, October 1, 2009
1 tablespoon olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
Coarse salt and ground pepper
1 pound ground beef sirloin, thawed if frozen
2 cups homemade or best-quality store-bought tomato sauce
1 cup all-purpose flour (spooned and leveled)
1/4 cup grated Parmesan (1 ounce)
1 1/2 teaspoons baking powder
1/4 teaspoon crushed dried rosemary
4 tablespoons butter, melted
1/2 cup whole milk
Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
Spoon meat mixture into four 8-ounce ramekins (I don't own ramekins, so I put it all in a square baking dish); mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
Tuesday, September 29, 2009
1 cup powdered sugar
1 cup natural, reduced fat creamy peanut butter
1 (8 oz) block 1/3 less fat cream cheese, softened
1 (14oz) can fat free sweetened condensed milk
12 oz frozen fat-free whipped topping, thawed
2 (6oz) chocolate graham cracker crusts
1. Combined powdered sugar, peanut butter, and cream cheese in a large bowl; beat with mixer at medium speed until smooth. Add milk; beat until combined. Fold in whipped topping.
Divide mixture evenly between crusts. Freeze for at least 8 hours. Cut into wedges and drizzle with chocolate (the recipe says to just refrigerate it but we liked it frozen better).
2-3 skinless chicken breasts
½ large onion, chopped
2 cloves garlic, minced
1 14.5oz can chicken broth
1 tsp ground cumin
1 tsp dried oregano leaves
½ tsp salt
¼ tsp red pepper sauce
2 cans (15oz) great northern beans, rinsed and drained
1 can (15oz) white hominy corn, drained
3 Tbsp lime juice
2 Tbsp chopped fresh cilantro
Mix onion, garlic, broth, cumin, oregano, and peppers sauce in a slow cooker, add chicken-cover and cook on low heat 4-5 hours or until chicken is tender
Stir in beans, corn, lime juice and cilantro, cover and cook on low heat 45 minutes
Serve with bagel chips and salsa cheese
Thursday, September 24, 2009
1 pound very fresh tuna steak, 1-inch thick (I bought fresh tuna steaks from Costco and used 2 filtes- they were probably closer to 2 inches thick)
Kosher salt and freshly ground black pepper
1 lime, zest grated
3 tablespoons freshly squeezed lime juice (2 limes)
1/2 teaspoon wasabi powder (I didn't use this)
1 teaspoon soy sauce
5 dashes hot sauce (I used Frank's red hot)
1 firm, ripe Hass avocado, medium-diced (I used 2 avos b/c I think I had a little more than 1 lb of fish)
1/4 red onion, chopped (I used closer to 1/2 c)
1 tablespoon minced scallion, white and green parts
1 tablespoon toasted sesame seeds
9 hot dog rolls, grilled or toasted
1 bunch baby arugula, washed and spun dry
Heat a charcoal grill with hot coals. Brush the grill with oil.
Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna over the medium hot on the grill for 5-7 minutes on each side. This will cook it all the way through. The original recipe called for 2 1/2 min. on each side. Allow to cool and cut into cubes.
(If you don’t want to heat a grill, you can sear the tuna in a dry saute pan over high heat. Heat the pan for 2 minutes, add the tuna steaks and cook for 1 1/2 to 2 minutes on each side until seared on the outside and still raw inside).
For the dressing, whisk together 2 tablespoons of olive oil, the lime zest, lime juice, wasabi powder, soy sauce, hot sauce, 2 teaspoons kosher salt, and 1 teaspoon pepper in a small bowl. Toss the avocado in the dressing and then add the tuna, red onion, scallion, and sesame seeds. Line the rolls with arugula leaves, fill with the tuna mixture, and serve.
Saturday, September 19, 2009
I found this in an issue of Cuisine at Home that Jessie passed on. You can make this in the crock pot or on the stove and it is so tasty! I'll add at least one more can of beans next time, but there will definitely be a next time! - Angela
For the Fajita Seasoning:
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
For the Chili:
2 tablespoons olive oil, divided
2 lbs flat iron steaks, trimmed, cubed, and seasoned with salt and pepper
1/4 cup tequila or 1 water
6 cups diced tomatoes, or 2 cans diced tomatoes (28 oz. each)
1 white onion, diced (2 cups)
2 tablespoons minced garlic
1 1/2 cups beef broth
2 tablespoons flour
1 can black beans, drained and rinsed (I will use 2-3 cans next time)
2 tablespoons lime juice
Stir together the ingredients for the fajita seasoning and set aside.
Heat 1 tablespoon oil in a soup pot or dutch oven over medium high heat. Brown half of the meat in the oil and transfer to a 4 to 6 quart slow cooker. Brown the remaining meat in the remaining oil and transfer to the slow cooker. Deglaze pot with tequila or water, scraping up the flavor bits stuck to the pan and add to the slow cooker.
Add tomatoes, bell peppers, diced onion, minced garlic, and the fajita seasoning to the slow cooker. Stir in beef stock and flour. Cover and cook on high for 4 hours.
Stir in beans and lime juice just before serving. Garnish with sour cream, cilantro, avocado, and jalapenos.
A note from Cooks Illustrated: Be very careful not to overbake the blondies; they dry out easily and will turn hard. Start checking the oven a couple of minutes before they will be done.
1 cup pecans or walnuts (4 ounces)
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 teaspoon baking powder1/2 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled
1 1/2 cups packed light brown sugar (10 1/2 ounces)
2 large eggs, lightly beaten
4 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
Adjust oven rack to middle position; heat oven to 350 degrees. Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside.
While nuts toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray foil-lined pan with nonstick cooking spray.
Whisk flour, baking powder, and salt together in medium bowl; set aside.
Whisk melted butter and brown sugar together in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.
Wednesday, September 16, 2009
2 sticks unsalted butter, softened, plus more for pans
2 cups all-purpose flour, plus more for pans
3/4 tsp salt
1/2 tsp baking soda
2 Tbsp finely grated lemon zest (from 2 lemons)
2 1/2 cups sugar
6 large eggs
1 tsp vanilla extract
1 cup sour cream
1. Preheat oven to 350 degrees. Butter and flour two 8 by 4 inch loaf pans and set aside. In medium bowl, whisk together flour, salt, baking soda, and lemon zest; set aside.
2. In a large bowl beat butter and sugar until lightly fluffy. Add eggs one at a time, beating well after each addition; mix in vanilla. With mixer on low, alternate adding flour mixture in three parts and sour cream in two; beginning and ending with the flour.
3. Divide batter between prepared pans; smooth tops. Bake until toothpick comes out clean, about 55 to 65 minutes. Meanwhile make Candied Lemon Slices.
4. When cakes are done remove; while they're still in the pans use a wooden skewer or large toothpick to poke holes in top. Setting aside 1/4 cup of the lemon syrup, pour remaining syrup over cakes. Let cool in pans 2 hours. Remove from pans and place, right side up, on a rack set over a rimmed baking sheet. Brush cakes all over with remaining reserved syrup.
5. Prepare lemon glaze; pour over cakes (still on cooling rack), letting it drip down the sides. Garnish with Candied Lemon Slices.
Candied Lemon Slices:
1 cup sugar
2 lemons, sliced 1/8 in thick or thinner, seeds removed
1/3 to 1/2 cup fresh lemon juice (from about 2 lemons)
1. In a medium saucepan, combined sugar and 1 cup of water; bring to a boil, stiffing to dissolve sugar. Add lemons slices and simmer very gently over low heat, swirling pan occasionally until slices are opaque throughout 20-30 minutes (I would do 30-40 minutes). With a slotted spoon, transfer slices to a sheet of wax paper; set aside. Add juice to pan, stir and set aside. This makes the lemon syrup.
2 cups confectioners' sugar
2 Tbsp fresh lemon juice
1. In a small bowl whisk together powdered sugar and fresh lemon juice. If glaze is too thick add up to 2 more Tbsp of juice. Glaze should be pourable but thick.
Monday, September 14, 2009
Sunday, September 13, 2009
Makes 4 servings
2 Tbsp lemon juice
1 pound boneless, skinless chicken breasts, each cut into three pieces (I cut the pieces smaller)
1/4 cup all-purpose
1/2 tsp salt
1/4 tsp pepper
1/8 tsp red pepper
1/4 tsp turmeric
2 tsp olive oil
1 medium yellow onion, chopped
2 tsp grated fresh ginger (I used powder)
2 garlic cloves, minced
1/2 cup chicken broth
1/4 - 1/2 cup green olives
2 tsp grated lemon zest (I used lemon juice)
3- inch cinnamon stick
Marinate the chicken in the lemon juice for at least 30 minutes. Remove chicken and discard marinade. Pat the chicken dry with paper towels.
In a shallow bowl, combine the flour, salt, black and red peppers, and turmeric. Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.
In a large, deep nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook for 3 minutes per side, or until lightly browned. Remove the chicken from the pan and set aside.
Add the onion, ginger and garlic to pan. Saute 5 minutes, or until tender. Return the chicken to pan. Add the broth, olives, lemon zest and cinnamon stick. Bring to a boil, then cover, reduce heat and simmer 1 hour, or until chicken is tender. (I've never gone past 45 minutes). Discard cinnamon sticks and serve with rice.
Saturday, September 12, 2009
Ingredients - Makes about 8 cups
Toss torn up bread with olive oil, herbs de provence, and garlic salt and bake at 350 degrees, stirring occasionally for 20-25 minutes until brown.
Wednesday, September 9, 2009
8 oz. thin spaghetti
1 tsp sesame oil
1 Tbsp olive oil
3 cups chopped broccoli
1 1/2 cups sliced onion
1 Tbsp ginger
4 garlic cloves, minced
12 oz sirloin steak, sliced
3 Tbsp beef broth
3 tsp brown sugar
3 Tbsp toy sauce
3 Tbsp oyster sauce
1. Cook spaghetti-drain and toss with sesame oil
2. Heat olive oil in skillet on medium heat, add broccoli and onion and cook 3 minutes-add ginger and garlic and cook 30 seconds-add steak and cook until done
3. Mix broth, sugar, soy sauce, and oyster sauce in small bowl
4. Combine noodles and meat mixture-add sauce and cook 1 to 2 minutes until heated through
Saturday, September 5, 2009
1/4 c chunky peanut butter