Monday, November 24, 2008
1/4 cup creamy peanut butter
1 tbsp soy sauce
1 tbsp honey
1 tbsp water
2 tsp olive oil (don't use extra virgin, the flavor is too strong)
1 tsp sesame oil
1 tbsp lime juice
throw everything in food processor or blender, mix until smooth! this makes a thick sauce - i did not want a runny sauce since i was planning to serve it over a tofu stir fry and rice dish. but of course you can change the amounts according to the texture you want it to be at.
here are some optional ingredients i probably would have used if i had them:
red pepper flakes
chopped peanuts (add in the end after processed smooth)
rice wine vinegar (in place of water)
hoisin sauce (i actually have this, but forgot to add it)
Friday, November 21, 2008
whole garlic cloves
preheat oven to 350 degrees. on a foil-lined cookie sheet, spread green beans into single layer. add whole garlic cloves throughout (i usually use about 5 cloves). drizzle with olive oil. season with salt and pepper. roast in oven for about 45 minutes.
Thursday, November 20, 2008
4 chicken breasts or thighs
whole cloves of garlic
heat a couple of tablespoons of olive oil in a medium saucepan over low-medium heat. add whole garlic cloves and allow to roast. on a plate, season chicken with salt, pepper, sugar, and dried rosemary on one side. place seasoned side down in pan, then season the rest of the chicken with the same seasoning. here's where you will add the butter if you want it to be richer. cook for about 10 minutes on each side or until fully cooked. done!
i usually accompany this dish with roasted green beans.
Wednesday, November 19, 2008
- Prep : 10 min
- Inactive Prep: 10 min
- Cook: 25 min
- Total: 45 min
- Butter, for greasing dish
- 12 ounces wide egg noodles
- 2 cups heavy cream
- 2 1/2 cups whole milk
- 2 teaspoons all-purpose flour
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon freshly ground black pepper
- 2 cups (packed) grated Fontina
- 3/4 cup (packed) finely grated Parmesan
- 3/4 cup (packed) grated mozzarella
- 4 ounces cooked ham, diced, optional
- 2 tablespoons finely chopped fresh Italian parsley leaves
Preheat the oven to 450 degrees F.
Butter a 13 by 9-inch glass baking dish and set aside. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat. Transfer the noodle mixture to the prepared baking dish. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture. Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Let stand for 10 minutes before serving.
Tuesday, November 18, 2008
3/4 cup chopped onion
2 cloves garlic, chopped
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red or green bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
2 teaspoons minced seeded jalepeño chile
8 tablespoons grated Monterey Jack or cheddar cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro
Combine onion, garlic and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
Fill tortillas with mixture and garnish, wrap and eat!
Monday, November 17, 2008
1 cup grated Fontina or Swiss cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon dried basil
4 5-ounce skinless boneless chicken breast halves
2 tablespoons olive oil
Preheat oven to 375°F. Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth in slit to form pocket. Divide 1 cup cheese mixture among chicken pockets (reserve remainder for frittata). Press edges to seal. Sprinkle chicken with salt and pepper.
Heat oil in heavy large ovenproof skillet over high heat. Add chicken; cook 2 minutes. Turn chicken over; transfer skillet to oven. Bake until cooked through, about 10 minutes.
Thursday, November 13, 2008
Homemade Marshmallows (Recipe by Emiline, but adapted from Grammy)
Butter, for greasing & confectioners' sugar, for coating
2 tablespoons gelatin
1/2 cup cold water
2 cups granulated sugar
3/4 cup boiling water
1/8 teaspoon salt
1 1/2 teaspoons vanilla extract
Butter an 8x8-inch square baking dish. Line with waxed paper, then butter waxed paper, and lightly coat with confectioners' sugar.
Disolve gelatin in cold water, in the bowl of a stand mixer, using whisk attachment.
In a large saucepan, over medium high heat, whisk together granulated sugar, boiling water and salt; bring to a boil, whisking frequently. Stop whisking, and cook for 15-20 minutes, or until a thermometer reads 236 degrees F.
Pour syrup slowly over gelatin. Add vanilla extract, and beat on medium speed, for 20 minutes, or until thick and cool.
Butter a spatula, and scrape marshmallow cream into prepared dish; smooth the surface. Freeze overnight, then remove waxed paper from dish, lifting out marshmallow. Peel waxed paper off, then cut into squares, on a cutting board, using a buttered-sharp knife. Lightly dust marshmallows with additional confectioners' sugar.
Makes 36 mallows (This depends on how big you cut them)
I just made these beautiful marshmallows this morning and I am currently sick (a good sick) to my stomach for eating so many!
Tuesday, November 4, 2008
i spent about a month developing this recipe. i have to admit, it is pretty tedious to make, but well worth it! set aside an afternoon to make these. i submitted this recipe to a baking contest, but it did not win. but it gets first prize in our home!
1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup confectioner's sugar
1/2 cup butter, softened
1 1/2 tsp instant coffee crystals
2 cups mascarpone cheese
2 tsp instant coffee crystals
3 tbsp brown sugar
2 tsp rum (optional)
Heat oven to 375 degrees F. Stir cookie mix, confectioner's sugar, egg, softened butter, and instant coffee crystals in medium bowl until soft dough forms.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased 17.25 inch x 11.5 inch x 1 inch cookie sheet.
Bake for 7 minutes or until edges are light golden brown. Cool 1 minute before removing from cookie sheet. Transfer cookies to cooling rack.
Mix mascarpone cheese, instant coffee crystals, brown sugar, and rum (if desired) in small bowl until smooth.
Assemble cookie sandwiches:
Spread 2 tsp of mascarpone cheese mixture on flat side of one cookie, then sandwich with another cookie. Repeat with rest of cookies, and arrange on plate.
To create half-moons of cocoa powder and confectioner's sugar, place piece of paper over half of one sandwiched cookie. Place confectioner's sugar in sifter and dust one-half of the sandwiched cookie. Move paper to cover already-dusted side of sandwiched cookie. Place cocoa powder in sifter and dust the other half of the sandwiched cookie. Repeat with rest of sandwiched cookies.
Store in airtight container and refrigerate up to 2-3 days.
Note: the longer the cookie sandwiches rest, the softer they get and the better they taste! i recommend refrigerating overnight before serving.
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
1 medium onion, diced
1 cup lentils, rinsed and drained
water, in 1-cup parts
1 tomato, diced
1 zucchini, diced
1/2 cup mushrooms, sliced
salt, to taste
place a deep saucepan on low-medium heat. once heated, add olive oil and garlic. cook garlic until lightly brown. add the onion and cook until it is translucent. add the lentils and let it toast a bit, about 2-3 minutes. next, add all of the vegetables - tomatoes, zucchini, and mushrooms.
last comes water! you will need to add water in parts, one cup at a time at intervals. it depends on the brand of lentils you get, so the amount of water varies. add one cup of water and let it simmer, covered. the lentils should absorb the water in 5-7 minutes. add another cup of water to the soupy consistency you desire. continue to do so until the lentils no longer absorb water and it is at the consistency you like, around 20 minutes. season with salt to taste. serve with crusty bread.
note: i usually use whatever vegetables i have on hand. i even sometimes keep it as simple as garlic, onion, and tomatoes.
this recipe was given to me by my good friend.
- ~ 1/2-5/8 Lemon Juice
- ~ 1/8 Fish Sauce (can be omitted if you don't have any)
- ~ 3/8 Soy Sauce
- some pepper
- if you would like add a tiny bit of sesame oil too.
Saturday, November 1, 2008
1 1/3 pounds ground chicken
1 or 1/2 (depending on desired heat) chopped chipotle pepper canned in adobe sauce
2 to 3 tablespoons chopped fresh cilantro leaves
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
Seared Peppers and Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 red or green bell peppers, seeded and thinly sliced lengthwise
1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
1 jalapeno or serrano, seeded and chopped
2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice
8 crusty rolls, split
Heat a grill pan or large skillet over medium high heat.
For Chicken Fajita Burgers:
Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through.
Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top
This is a slightly revised Rachel Ray recipe.