Roasted Veggies and Red Potatoes
I am always looking for ways to fix veggies that the kids will thoroughly enjoy. I have found the favorite so far! Mikey usually doesnt care for Broccoli, unless its smothered in cheese. These, he ate every single one of them. AND said they were sooo good! I dont think I ever want to boil veggies again!
8 red potatoes quartered into bite size pieces
24 baby carrots
1 large broccoli floret, cut into small sizes
1 bell pepper sliced into 3/4 inch strips
4 tomatoes, quartered (these were from my tomato plant!)
1/4 cup olive oil, divided
4 minced garlic cloves
1 Tb Rosemary
1 Tb sweet basil
1 Tb Italian herbs
1/2 shredded fresh Parmesan cheese
Heat oven to 425
Mix the 1/2 the olive oil with 1/2 the garlic and herbs in a large bowl with lid or freezer bag.
Place potatoes and carrots in bowl or bag and shake until well covered.
Pour out into a baking dish or cookie sheet
Make sure potatoes are cut side down, skin side up.
Place in oven on bottom rack and set timer for 40 min
Put the rest of the olive oil, garlic and herbs in the bowl or bag
Put the broccoli, pepper and tomatoes in and shake well.
Put on another cookie sheet and put in oven when there is 20 min left.
Keep an eye on everything.
When tops of broccoli turns brown it is done.
Pepper and tomato skins should be slightly blackened
Potatoes should be crisp and browned on bottoms
Carrots should be smaller and withered looking.
Take everything out and put in the large bowl that still has the left over oil and herbs in it
Put Parmesan cheese on top and shake until well covered.
Place back in oven for 2-3 minutes till cheese is slightly melted.
*I had about 2 cups of leftovers, so the next night I put them in a 8x8 baking dish, sprinkled with goat cheese, and mozzerrella and baked in the oven at 350 for 18 min. Yummy!
Thursday, May 15, 2008
Korean Baby Back Ribs
BabyBack Ribs
I got the idea for this recipe off the internet from another Food Blogger. I love using my crockpot. I love the smell of yummy food simmering all day. No need for air fresheners! These fall off the bone at 8 hours cooking, so if you like eating them off the bone, cook it for 6 hours.
large package Baby back ribs
1 cup soy sauce
1 cup brown sugar
1 Tb fresh minced ginger
1 Tb minced garlic
1/2 cup beef broth
5 whole jalapeno peppers*****
Place ribs in crock pot
Whisk soy sauce, brown sugar, ginger, garlic and broth in small bowl
Pour over ribs
Turn ribs to coat well
Place whole jalapenos on top
Cook low for 6-8 hours
Yummy!
*****EDITED: After we finished eating this last night, I put it in a tupperware and into the fridge. I warmed it up tonight and put it in taco shells. It was very tasty for us, but way way(!) too spicy for the boys. The first night, the spice was there, but much too spicy tonight for leftovers, so next time I will put in only 2 jalapenos.
They ended up eating only the roasted veggies I cooked again tonight.
I got the idea for this recipe off the internet from another Food Blogger. I love using my crockpot. I love the smell of yummy food simmering all day. No need for air fresheners! These fall off the bone at 8 hours cooking, so if you like eating them off the bone, cook it for 6 hours.
large package Baby back ribs
1 cup soy sauce
1 cup brown sugar
1 Tb fresh minced ginger
1 Tb minced garlic
1/2 cup beef broth
5 whole jalapeno peppers*****
Place ribs in crock pot
Whisk soy sauce, brown sugar, ginger, garlic and broth in small bowl
Pour over ribs
Turn ribs to coat well
Place whole jalapenos on top
Cook low for 6-8 hours
Yummy!
*****EDITED: After we finished eating this last night, I put it in a tupperware and into the fridge. I warmed it up tonight and put it in taco shells. It was very tasty for us, but way way(!) too spicy for the boys. The first night, the spice was there, but much too spicy tonight for leftovers, so next time I will put in only 2 jalapenos.
They ended up eating only the roasted veggies I cooked again tonight.
Sunday, April 27, 2008
Chipotle Lime Chicken
I got this recipe off of the Food Network. I changed it a little bit. You can add celery to the vegetables, but none of us like celery so I didn't add it. I also made it with the highest amount of spice you see in this recipe. The original only called for 1 pepper and 1 tsp of sauce, but I knew that wouldn't be spicy enough. For the boys, I took the chicken out and didn't put any extra sauce on it. For us we poured sauce all over and it was yummy. We also poured sauce on the rice.
CHIPOTLE LIME CHICKEN
1 cup sliced onion
2 cups chopped carrots
4 pounds skinless chicken thighs
salt
pepper
1 can (15 oz) tomato sauce
1/3 cup lime juice
4-6 seeded minced chipotle chilies in adobe sauce (use 1-2 if you don't like it too spicy)
1-3 Tbs adobe sauce (use 1 tbs if you don't like it too spicy)
2 garlic cloves, minced
1/2 Tbs brown sugar
1 avocado, diced
1/4 cup fresh cilantro leaves
Lime wedges for garnish
Arrange onion and carrots on bottom of slow cooker, sprinkle chicken liberally with salt and pepper, place over vegetables.
In a bowl whisk together tomato sauce, lime juice, chipotle peppers, adobe sauce, garlic and sugar.
Pour over chicken
Cover and cook on low 6 - 8 hours or high 4 hours
Serve with diced avocado and cilantro, garnish with lime wedges
EDITED TO ADD:
This dish made alot of leftovers, so the next night I put the chicken, sauce and rice in a large sauce pan, added some bbq sauce and warmed thru. Once the chicken was heated up again, it fell nicely off the bone. I scraped the bones into the sauce, shredded it the chicken and continued cooking for about 10 min. Once it was bubbly hot, I added shredded sharp chedder cheese to it and stirred until melted.
I served it in bowls with a dollop of sour cream and the left over avocado. YUMMMY! I almost think this was better this way. Kind of like a spicy chicken stew.
CHIPOTLE LIME CHICKEN
1 cup sliced onion
2 cups chopped carrots
4 pounds skinless chicken thighs
salt
pepper
1 can (15 oz) tomato sauce
1/3 cup lime juice
4-6 seeded minced chipotle chilies in adobe sauce (use 1-2 if you don't like it too spicy)
1-3 Tbs adobe sauce (use 1 tbs if you don't like it too spicy)
2 garlic cloves, minced
1/2 Tbs brown sugar
1 avocado, diced
1/4 cup fresh cilantro leaves
Lime wedges for garnish
Arrange onion and carrots on bottom of slow cooker, sprinkle chicken liberally with salt and pepper, place over vegetables.
In a bowl whisk together tomato sauce, lime juice, chipotle peppers, adobe sauce, garlic and sugar.
Pour over chicken
Cover and cook on low 6 - 8 hours or high 4 hours
Serve with diced avocado and cilantro, garnish with lime wedges
EDITED TO ADD:
This dish made alot of leftovers, so the next night I put the chicken, sauce and rice in a large sauce pan, added some bbq sauce and warmed thru. Once the chicken was heated up again, it fell nicely off the bone. I scraped the bones into the sauce, shredded it the chicken and continued cooking for about 10 min. Once it was bubbly hot, I added shredded sharp chedder cheese to it and stirred until melted.
I served it in bowls with a dollop of sour cream and the left over avocado. YUMMMY! I almost think this was better this way. Kind of like a spicy chicken stew.
Friday, April 25, 2008
Strawberry Pork Chops
I got this recipe from A Taste Of Home. My grandma Ann gives me the subscription to it. I love that magazine! When I first saw this, I was looking for something to do with my strawberries, but a different idea rather than strawberry pie. It was a hit! At first Zachary looked at it like, Eeww strawberries on my meat? But his was gone within minutes. This is definitely a dish I will be making over and over again with fresh spring/summer strawberries!
I made a just a couple of changes from the original recipe.
STRAWBERRY PORK CHOPS
3/4 cup Raspberry vinaigrette (my recipe under Dressings and Vinaigrette)
2 Tb chopped green onion
1 Tb brown sugar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1/4 tsp cayenne pepper
2 tsp dried crushed rosemary
2 tsp garlic powder
1 tsp black pepper
4 bone-in pork loin chops (1 inch thick)
1 Tb olive oil
2 cups fresh Strawberries sliced 1/4 inch
In small bowl combine vinaigrette, onion, brown sugar, paprika, Worcestershire sauce and cayenne pepper
Set aside.
Sprinkle rosemary, pepper and garlic on both sides of chops.
In a large skillet cook chops in oil over medium-high heat for 5-6 minutes a side or until browned.
Pour vinaigrette mixture over meat.
Cook 3-4 minutes or until pork juices run clear.
Remove pork and keep warm.
Add strawberries to the cooking juices and toss to coat, 1-2 minutes. Don't over cook the strawberries.
Serve over pork chops.
I made a just a couple of changes from the original recipe.
STRAWBERRY PORK CHOPS
3/4 cup Raspberry vinaigrette (my recipe under Dressings and Vinaigrette)
2 Tb chopped green onion
1 Tb brown sugar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
1/4 tsp cayenne pepper
2 tsp dried crushed rosemary
2 tsp garlic powder
1 tsp black pepper
4 bone-in pork loin chops (1 inch thick)
1 Tb olive oil
2 cups fresh Strawberries sliced 1/4 inch
In small bowl combine vinaigrette, onion, brown sugar, paprika, Worcestershire sauce and cayenne pepper
Set aside.
Sprinkle rosemary, pepper and garlic on both sides of chops.
In a large skillet cook chops in oil over medium-high heat for 5-6 minutes a side or until browned.
Pour vinaigrette mixture over meat.
Cook 3-4 minutes or until pork juices run clear.
Remove pork and keep warm.
Add strawberries to the cooking juices and toss to coat, 1-2 minutes. Don't over cook the strawberries.
Serve over pork chops.
Thursday, April 24, 2008
Dads Mongolian Beef
When I was a little girl my dad started making Chinese food. This is by far my favorite recipe ever of his! It is incredibly yummy and totally takes me back to being a kid again! And its super easy to make. I don't make the fried noodle part because I don't like that much oil in my food. I use healthier brown rice instead.
MONGOLIAN BEEF
(Spicy- use hot bean sauce)
(non-spicy use just the black bean sauce)
1 1/2 lb. beef flank steak
Marinade:
2 tsp rice wine or dry sherry
2 Tbs soy sauce
2 Tbs vegetable oil
2 tsp sesame oil
1/2 tsp baking soda
2 tsp cornstarch
1 tsp of sugar
Sauce
2 Tbs hoisin sauce
2 Tbs hot bean sauce (or milder Black Bean sauce)
2 tsp cornstarch
1 cup water
2-3 bunches green onions, chopped in 1 1/2 inch lengths (flower the white ends for better cooking results)
If you like those puffy fried chinese noodles:
4 cups oil for deep-frying 1 oz. rice noodles
[ NOTE ] Can eliminate the two above items and use long grain rice or brown rice to remove a lot of oil from this recipe. I use brown rice.
Slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a medium bowl.
Add beef strips & mix well.
Let stand in refg. for at least 1 hour.
Now start the brown rice OR
For the Chinese Noodles:
Heat oil in wok over high heat to 350*F (175*C).
Gently loosen roll of rice noodles with your fingers and break into 2 portions.
Carefully lower half the noodles into hot oil with a slotted metal spoon or in a large strainer and press under oil 2 seconds.
Immediately remove puffed noodles from wok with slotted spoon or strainer.
Set it aside to cool.
Repeat with remaining half of rice noodle roll.
Break cooled noodles into 2-inch lengths and arrange on a platter.
REMOVE oil from wok except 3 Tablespoons. Or add some if making Rice. I used about 2 tablespoons.
Heat oil in wok over high heat
Stir-fry marinated beef until very lightly browned.
Remove with a slotted spoon; set aside. May need to be done in several batches for more even cooking. I have a small wok.
REMOVE all but 1-2 Tablespoons oil from wok. (Or add more if needed. I had to since I made several meat batches.)
Add hoisin sauce, hot bean sauce (or black bean sauce) (try combining the two for a slightly spicy dish)
cornstarch and water to oil remaining in the wok.
Bring to a boil over medium heat.
Add green onions (white ends first for 30 seconds to cook them more)
then add the cooked beef and the rest of the green onions.
Stir-fry about 30 seconds.
Spoon over noodles (or serve next to or over the rice). Rice will soak up a lot of the sauce, so if you like it saucy like me, serve it next to it and add it together one bit at a time!
Makes 4 to 6 servings. EAT & ENJOY.
MONGOLIAN BEEF
(Spicy- use hot bean sauce)
(non-spicy use just the black bean sauce)
1 1/2 lb. beef flank steak
Marinade:
2 tsp rice wine or dry sherry
2 Tbs soy sauce
2 Tbs vegetable oil
2 tsp sesame oil
1/2 tsp baking soda
2 tsp cornstarch
1 tsp of sugar
Sauce
2 Tbs hoisin sauce
2 Tbs hot bean sauce (or milder Black Bean sauce)
2 tsp cornstarch
1 cup water
2-3 bunches green onions, chopped in 1 1/2 inch lengths (flower the white ends for better cooking results)
If you like those puffy fried chinese noodles:
4 cups oil for deep-frying 1 oz. rice noodles
[ NOTE ] Can eliminate the two above items and use long grain rice or brown rice to remove a lot of oil from this recipe. I use brown rice.
Slice beef across grain and at an angle into thin strips.
Combine marinade ingredients in a medium bowl.
Add beef strips & mix well.
Let stand in refg. for at least 1 hour.
Now start the brown rice OR
For the Chinese Noodles:
Heat oil in wok over high heat to 350*F (175*C).
Gently loosen roll of rice noodles with your fingers and break into 2 portions.
Carefully lower half the noodles into hot oil with a slotted metal spoon or in a large strainer and press under oil 2 seconds.
Immediately remove puffed noodles from wok with slotted spoon or strainer.
Set it aside to cool.
Repeat with remaining half of rice noodle roll.
Break cooled noodles into 2-inch lengths and arrange on a platter.
REMOVE oil from wok except 3 Tablespoons. Or add some if making Rice. I used about 2 tablespoons.
Heat oil in wok over high heat
Stir-fry marinated beef until very lightly browned.
Remove with a slotted spoon; set aside. May need to be done in several batches for more even cooking. I have a small wok.
REMOVE all but 1-2 Tablespoons oil from wok. (Or add more if needed. I had to since I made several meat batches.)
Add hoisin sauce, hot bean sauce (or black bean sauce) (try combining the two for a slightly spicy dish)
cornstarch and water to oil remaining in the wok.
Bring to a boil over medium heat.
Add green onions (white ends first for 30 seconds to cook them more)
then add the cooked beef and the rest of the green onions.
Stir-fry about 30 seconds.
Spoon over noodles (or serve next to or over the rice). Rice will soak up a lot of the sauce, so if you like it saucy like me, serve it next to it and add it together one bit at a time!
Makes 4 to 6 servings. EAT & ENJOY.
Saturday, April 19, 2008
Spicy Pork Burritos
I made this in the crock pot while my parents were visiting from out of state. It was so yummy! Even the kids gobbled it up, and my dad had 3 (or was it 4?) servings. I am already looking forward to making it again! Even tho it had a kick to it, it wasn't overly spicy. My dad spiced his up more by adding some habanero salsa I made for him.
Spicy Pork Burritos
3 lb pork roast bone in or 1 lb boneless pork roast
1 can tomato with green chili undrained
1/2 onion finely chopped
1/4 cup chili powder
1 Tb smokey paprika
6 cloves minced garlic
2 Tb fresh lime juice
2 Tb honey
1 chopped jalapeno
1 tsp salt
Place roast in crock pot. If you can cut in half. Makes for easier shredding later on
Combine rest of ingredients then pour over pork
Cook on low 8 -10 hours high 4-6 hours
Shred the pork with 2 forks.
Serve wrapped in:
tortillas with:
sliced avocado sprinkled with lime juice and finely chopped cilantro
salsa
sour cream
shredded pepper jack cheese
Spicy Pork Burritos
3 lb pork roast bone in or 1 lb boneless pork roast
1 can tomato with green chili undrained
1/2 onion finely chopped
1/4 cup chili powder
1 Tb smokey paprika
6 cloves minced garlic
2 Tb fresh lime juice
2 Tb honey
1 chopped jalapeno
1 tsp salt
Place roast in crock pot. If you can cut in half. Makes for easier shredding later on
Combine rest of ingredients then pour over pork
Cook on low 8 -10 hours high 4-6 hours
Shred the pork with 2 forks.
Serve wrapped in:
tortillas with:
sliced avocado sprinkled with lime juice and finely chopped cilantro
salsa
sour cream
shredded pepper jack cheese
Tuesday, April 8, 2008
Pumpkin Muffins
Today I made Pumpkin Bread and Muffins. I have several left over cans of Pumpkin from Thanksgiving.
I know...its Spring, but there is nothing like warm muffins anytime of the year, and this is what I had on hand.
My 6 year old walked into the kitchen, nose first... "mmmmm mommy what is that cooking? It smells soooo yummy!" I said Pumpkin muffins and every few min he asked "Is it done yet?" This was after he ate 4 pieces of homemade pizza!
Here is my version:
Pumpkin Bread
1 15 oz can Pumpkin
5 egg whites
3/4 cup applesauce (unsweetened)
1/4 cup vegetable oil
2/3 cup water
2 cups sugar
3 1/2 cups whole wheat flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp fresh grated nutmeg
1 tsp allspice
1 tsp pumpkin pie spice
1/2 tsp finely ground cloves
1/2 tsp ground ginger
1/2 cups raisins*
*you can also add some orange zest or 1/3 cup shredded carrots or 1 mashed banana
Preheat oven to 350.
Combine the pumpkin, egg whites, applesauce, oil, water and sugar.
Mix until well blended.
In a seperate bowl, combine rest of dry ingredients with whisk.
Stir the dry ingredients into pumpkin mix until just blended.
Mix in raisins
Spray pans with PAM w flour or grease with butter
Sprinkle brown sugar and cinnamon on bottom.
Pour into 2 loaf pans, OR
Pour into muffin pans.
If using Muffin pans, bake 20 - 25 min or until knife inserted comes out clean.
If using loaf pans bake 45-50 min or until knife inserted comes out clean.
Cool and eat.
Yumm!
I know...its Spring, but there is nothing like warm muffins anytime of the year, and this is what I had on hand.
My 6 year old walked into the kitchen, nose first... "mmmmm mommy what is that cooking? It smells soooo yummy!" I said Pumpkin muffins and every few min he asked "Is it done yet?" This was after he ate 4 pieces of homemade pizza!
Here is my version:
Pumpkin Bread
1 15 oz can Pumpkin
5 egg whites
3/4 cup applesauce (unsweetened)
1/4 cup vegetable oil
2/3 cup water
2 cups sugar
3 1/2 cups whole wheat flour
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp fresh grated nutmeg
1 tsp allspice
1 tsp pumpkin pie spice
1/2 tsp finely ground cloves
1/2 tsp ground ginger
1/2 cups raisins*
*you can also add some orange zest or 1/3 cup shredded carrots or 1 mashed banana
Preheat oven to 350.
Combine the pumpkin, egg whites, applesauce, oil, water and sugar.
Mix until well blended.
In a seperate bowl, combine rest of dry ingredients with whisk.
Stir the dry ingredients into pumpkin mix until just blended.
Mix in raisins
Spray pans with PAM w flour or grease with butter
Sprinkle brown sugar and cinnamon on bottom.
Pour into 2 loaf pans, OR
Pour into muffin pans.
If using Muffin pans, bake 20 - 25 min or until knife inserted comes out clean.
If using loaf pans bake 45-50 min or until knife inserted comes out clean.
Cool and eat.
Yumm!
Monday, April 7, 2008
Storing Food Safely
I am always forgetting how long food can be safely stored for, and have probably tossed a few things that were still OK to eat. And probably eaten food that shouldn't of been.
So while looking up how long to store the cheese I just opened, I came across some guidelines. I am posting all of the ones I found. This will make it so much easier for me in the future! Although I still have some questions, like once opened and refrigerated, how long! I will update the info as I find out.
PANTRY ITEMS
Baking powder/Baking Soda 18 months Keep in airtight container after opening
Bouillon cubes, granules 1 year
Cake mixes 1 year
Canned food (store bought) 1 year
Cereal Check package date Keep in airtight container after opening
Chocolate-baking 1 year Keep in cool place
Coconut 1 year Refrigerate opened bags
Coffee -fresh ground 2-3 weeks Refrigerate or Freeze
Flour - all purpose 15 months
Flour - Whole Wheat 6 months Refrigerate or freeze during warm weather
Fruit - dried 6 months Refrigerate after opening
Gelatin 18 months Keep in dry place
Herbs - dried 1 year Keep in cool dark place. Refrigerate Red Spices
Honey 1 year
James, jellies 1 year Refrigerate after opening
Molasses 2 years
Nonfat dry milk powder 6 months Keep in airtight container after opening
Olive Oil 1 year Keep in tightly closed bottle away from heat and light
Pasta - dried 1 year Keep in airtight container after opening
Pasta - cooked 1 week Keep in airtight container in refrigerator
Peanut butter 6 months Refrigerate during warm weather
Pudding mixes 1 year
Rice - white Indefinite Keep in airtight container in a cool, dry place
Rice - brown ????
Salad dressings 6 months Refrigerate after opening
Shortening 8 months Store in Cool dark place
Sugar - brown 4 months Keep in airtight container after opening
Sugar - white 2 years Keep in airtight container after opening
Syrups - corn, maple, flavored 1 year Refrigerate Maple after opening
Vegetable Oil 1 year Keep in a tightly capped bottle away from heat and light
Yeast - active dry Check package date Refrigerate during warm weather
REFRIGERATED AND FROZEN
Fresh Meats Refrigerator Freezer
Chops - lamb 3 - 5 days 4-6 months
Chops - pork 3 - 5 days 4 - 6 months
Ground 1 - 2 days 3 - 4 months
Roasts - beef 3 - 5 days 6 - 12 months
Roasts - pork, veal 3 - 5 days 4 - 6 months
Roasts - lamb 3 - 5 days 4 - 6 months
Sausage 1 - 2 days 1 - 2 months
Steaks 3 - 5 days 6 - 12 months
Stew Meat 1- 2 days 3 - 4 months
Cooked Meats
Cooked meat, meat dishes 3 - 4 days 2 - 3 months
Processed Meats
Bacon 1 week* 1 - 2 months
Frankfurters 1 week* 1 - 2 months
Ham (fully cooked half) 3 - 5 days 1 - 2 months
Luncheon meats 3 - 5 days* 1 - 2 months
Sausage (smoked) 1 week 1 - 2 months
*dates apply to opened vacuum-sealed packages. Unopened vacuum-sealed packages can be stored in the refrigerator for 2 weeks or until the "use by" or "sell by" date expires.
Fresh Poultry
Chicken/Turkey (whole) 1 - 2 days 1 year
Chicken pieces 1 - 2 days 9 months
Duck and Goose (whole) 1 - 2 days 1 year
Turkey pieces 1 - 2 days 9 months
Cooked Poultry
Covered with broth or gravy 1 - 2 days 6 months
Pieces not in broth or gravy 3 - 4 days 4 months
Cooked Casseroles 1 - 2 days 4 - 6 months
Fish 1 - 2 days 3 - 6 months
Eggs
Whites 2 - 4 days 1 year
Whole (fresh) 3 weeks Do not freeze
yolks 2 - 4 days 1 year
Cheese
Cottage 5 days Do not freeze
Hard 3 - 4 months 6 months
Soft 2 weeks 4 months
Ice Cream cant refrigerate 1 - 3 months
Butter, margarine 1 month 3 - 6 months
Vegetables
Corn (fresh) 1-2 days (wrap tightly in plastic) OR shuck, give 15 min ice-water bath mixed with 1 drop lemon juice 2 drops Clorox bleach (per one gallon H2O). Put in freezer bag and refrigerate for up to 2 weeks. (this comes from Alton Browns Corn Episode. I however will never KNOWINGLY put bleach in my families food, I would rather buy it the day or two before I use it rather than put bleach in it)
So while looking up how long to store the cheese I just opened, I came across some guidelines. I am posting all of the ones I found. This will make it so much easier for me in the future! Although I still have some questions, like once opened and refrigerated, how long! I will update the info as I find out.
PANTRY ITEMS
Baking powder/Baking Soda 18 months Keep in airtight container after opening
Bouillon cubes, granules 1 year
Cake mixes 1 year
Canned food (store bought) 1 year
Cereal Check package date Keep in airtight container after opening
Chocolate-baking 1 year Keep in cool place
Coconut 1 year Refrigerate opened bags
Coffee -fresh ground 2-3 weeks Refrigerate or Freeze
Flour - all purpose 15 months
Flour - Whole Wheat 6 months Refrigerate or freeze during warm weather
Fruit - dried 6 months Refrigerate after opening
Gelatin 18 months Keep in dry place
Herbs - dried 1 year Keep in cool dark place. Refrigerate Red Spices
Honey 1 year
James, jellies 1 year Refrigerate after opening
Molasses 2 years
Nonfat dry milk powder 6 months Keep in airtight container after opening
Olive Oil 1 year Keep in tightly closed bottle away from heat and light
Pasta - dried 1 year Keep in airtight container after opening
Pasta - cooked 1 week Keep in airtight container in refrigerator
Peanut butter 6 months Refrigerate during warm weather
Pudding mixes 1 year
Rice - white Indefinite Keep in airtight container in a cool, dry place
Rice - brown ????
Salad dressings 6 months Refrigerate after opening
Shortening 8 months Store in Cool dark place
Sugar - brown 4 months Keep in airtight container after opening
Sugar - white 2 years Keep in airtight container after opening
Syrups - corn, maple, flavored 1 year Refrigerate Maple after opening
Vegetable Oil 1 year Keep in a tightly capped bottle away from heat and light
Yeast - active dry Check package date Refrigerate during warm weather
REFRIGERATED AND FROZEN
Fresh Meats Refrigerator Freezer
Chops - lamb 3 - 5 days 4-6 months
Chops - pork 3 - 5 days 4 - 6 months
Ground 1 - 2 days 3 - 4 months
Roasts - beef 3 - 5 days 6 - 12 months
Roasts - pork, veal 3 - 5 days 4 - 6 months
Roasts - lamb 3 - 5 days 4 - 6 months
Sausage 1 - 2 days 1 - 2 months
Steaks 3 - 5 days 6 - 12 months
Stew Meat 1- 2 days 3 - 4 months
Cooked Meats
Cooked meat, meat dishes 3 - 4 days 2 - 3 months
Processed Meats
Bacon 1 week* 1 - 2 months
Frankfurters 1 week* 1 - 2 months
Ham (fully cooked half) 3 - 5 days 1 - 2 months
Luncheon meats 3 - 5 days* 1 - 2 months
Sausage (smoked) 1 week 1 - 2 months
*dates apply to opened vacuum-sealed packages. Unopened vacuum-sealed packages can be stored in the refrigerator for 2 weeks or until the "use by" or "sell by" date expires.
Fresh Poultry
Chicken/Turkey (whole) 1 - 2 days 1 year
Chicken pieces 1 - 2 days 9 months
Duck and Goose (whole) 1 - 2 days 1 year
Turkey pieces 1 - 2 days 9 months
Cooked Poultry
Covered with broth or gravy 1 - 2 days 6 months
Pieces not in broth or gravy 3 - 4 days 4 months
Cooked Casseroles 1 - 2 days 4 - 6 months
Fish 1 - 2 days 3 - 6 months
Eggs
Whites 2 - 4 days 1 year
Whole (fresh) 3 weeks Do not freeze
yolks 2 - 4 days 1 year
Cheese
Cottage 5 days Do not freeze
Hard 3 - 4 months 6 months
Soft 2 weeks 4 months
Ice Cream cant refrigerate 1 - 3 months
Butter, margarine 1 month 3 - 6 months
Vegetables
Corn (fresh) 1-2 days (wrap tightly in plastic) OR shuck, give 15 min ice-water bath mixed with 1 drop lemon juice 2 drops Clorox bleach (per one gallon H2O). Put in freezer bag and refrigerate for up to 2 weeks. (this comes from Alton Browns Corn Episode. I however will never KNOWINGLY put bleach in my families food, I would rather buy it the day or two before I use it rather than put bleach in it)
Saturday, April 5, 2008
Natural Ranch Dip and its Enemies
Mikey LOVES ranch dip. But when I looked at the back of the packaged dry Ranch Dip it contains IN ORDER: Maltodextrin, salt, monosodium glutamate, dried onion, spices, dried garlic, carrageenan, calcium stearate, buttermilk.
Ummmm....
EEEEEWWW. So much for homemade..
Ok. The only things I recognized was salt, dried onion, and buttermilk. Yes, it said 'spices' but that could mean any thing. I want to know WHAT spices?
Ok, Im not trying to get on a soap box or anything, but let me just fill you in on what those "other" ingredients are.
MALTODEXTRIN: Dextrins find widespread use in industry, due to their non-toxicity and their low price. They are used as water-soluble glues, as thickening agents in food processing, and as binding agent in pharmaceuticals. In pyrotechnics, they are added to fire formulas, allowing them to solidify as pellets or "stars." Cyclodextrins find additional use in analytical chemistry as a matrix for the separation of hydrophobic substances, and as excipients in pharmaceutical formulations. Not all forms of dextrin are digestible, and indigestible dextrin is sometimes used in fiber supplements.
For example, maltodextrin either can be moderately sweet or have hardly any flavor at all. Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch and is usually found as a creamy-white hygroscopic powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose. The CAS registry number of maltodextrin is 9050-36-6.
Maltodextrin can be derived from any starch. In the US, this starch is usually rice, corn or potato; elsewhere, such as in Europe, it is commonly wheat. This is important for coeliacs, since the wheat-derived maltodextrin can contain traces of gluten. There have been recent reports of coeliac reaction to maltodextrin in the United States. This might be a consequence of the shift of corn to ethanol production and its replacement with wheat in the formulation.
Foods containing maltodextrin may contain traces of amino acids, including glutamic acid as a manufacturing by-product.
Monosoduim glutamate: Monosodium glutamate as a food ingredient is the subject of a health concern controversy. Monosodium glutamate, sodium glutamate, flavour enhancer 621, EU food additive code: E621, HS code: 29224220 (IUPAC name 2-aminopentanedioic acid. Also known as 2-aminoglutaric acid), commonly known as MSG, Ajinomoto, Vetsin, or Accent, is a sodium salt of glutamic acid. MSG is a food additive and it is commonly marketed as a "flavour enhancer. The warning is that MSG may be harmful to certain groups of people (in much the same way products with aspartame have a warning for phenylketonurics). FDA has not yet taken action on the petition.
CARRAGEENANS are large, highly flexible molecules which curl forming helical structures. This gives them the ability to form a variety of different gels at room temperature. They are widely used in the food and other industries as thickening and stabilizing agents. A particular advantage is that they are pseudoplastic — they thin under shear stress and recover their viscosity once the stress is removed. This means that they are easy to pump but stiffen again afterwards.
There are three main commercial classes of carrageenan:
Kappa — strong, rigid gels. Produced from Kappaphycus cottonii
Iota — soft gels. Produced from Eucheuma spinosum
Lambda — form gels when mixed with proteins rather than water, used to thicken dairy products. The most common source is Gigartina from Southern Europe.
Many red algal species produce different types of carrageenans during their developmental history. For instance, the genera Gigartina produces mainly Kappa carrageenans during its gametophytic stage, and Lambda carrageenans during its sporophytic stage. See Alternation of generations.
All are soluble in hot water, but in cold water only the Lambda form (and the sodium salts of the other two) are soluble.
When used in food products, carrageenan has the EU additive E-number E407 or E407a when present as "Processed eucheuma seaweed". After harvest, the seaweed is dried, baled, and sent to the carrageenan manufacturer. There the seaweed is ground, sifted to remove impurities such as sand, and washed thoroughly. After treatment with hot alkali solution (e.g. 5-8% potassium hydroxide), the cellulose is removed from the carrageenan by centrifugation and filtration. The resulting carrageenan solution is then concentrated by evaporation. It is dried and ground to specification.
Desserts, ice cream, milk shakes, sauces — gel to increase viscosity
Beer — clarifier to remove haze-causing proteins
Pâtés and processed meat — Substitute fat to increase water retention and increase volume
Toothpaste — stabilizer to prevent constituents separating
Fire fighting foam — thickener to cause foam to become sticky
Shampoo and cosmetic creams — thickener
Air freshener gels
Marbling -- the ancient art of paper and fabric marbling uses a carrageenan mixuture to float paints or inks upon; the paper or fabric is then laid on it, absorbing the colors.
Shoe polish — gel to increase viscosity
Biotechnology — gel to immobilize cells/enzymes
Pharmaceuticals — used as an inactive excipient in pills/tablets
Carrageenan has also been used to thicken skim milk, in an attempt to emulate the consistency of whole milk. This usage did not become popular. It's used in some brands of soy milk
It is also added to Sexual Lubircants.
CALCUIM STEARATE : Additive for PVC Pipe manufacture, mould release agent in Plastics, stabilizer in Vinyl resins, flatting agent in paints and coatings, water repelling agent for a wide variety of products, lubricant in rigid and plasticised compounds, facilitates extrusions and mould flow of numerous plastics compounds, increases transparency if used in combination with cadmium stearate, clarity increases in unpigmented PVC and Polystyrene compound.
So I looked up some recipes for homemade ranch dip. I tried a few, but came up with this by combining several different recipes.
I made it, put it in a freezer bag, and it should keep for a bit. (in our house it will last about 2 weeks.)
Mikey loved my version of his "ranch" dip. He said it tasted so fresh and light, but had alot of flavor.
RANCH DRESSING or DIP
1/4 c. powdered buttermilk
3 tbs dried minced onions
3 tbs minced dried parsley
1 tbs dried minced chives
1 tbs dried dill
1 tbs tarragon
1 tsp salt
2 tsp garlic powder
1/2 tsp ground celery seed
1/2 tsp fresh ground black pepper
Place all ingredients in a covered jar or what I use: sealed plastic freezer bag.
Mix well.
Store until ready to use.
For Ranch Dressing:
Combine 2 tbs of mix to 1/2 cup milk and 1/2 cup mayonnaise or what I use: 1/2 cup sour cream*.
For Ranch Dip:
Add 2 tbs to sour cream*.
I use all natural mayo or mine and Mikes fave - sour cream. (I am working on creating homemade mayo as I have come across several recipes.) (But as of right now I have 2 big jars of store bought, and don't like it much anyway.)
It should only contain ingredients that you recognize.
Yes, it does have more calories, however, the NON FAT was only 20 calories less than the all natural sour cream. AND it contained more ingredients that I never heard of!!! Milk was very far down on the list. Where as my sour cream is skim milk, cream and enzymes*.
*All living cells contain enzymes. Some are called "food" enzymes. Enzymes provided by the pancreas are called "digestive" enzymes. Food enzymes are designed to digest damaged cells. We see the results of this activity when a cut apple turns brown. Digestion is the systematic disassembly of tissue into the basic building blocks that are common to all living things. This is accomplished by enzymes that engage the food particle at a precise location and "unlatch" the particle so that it separates into two parts, somewhat like a key in a lock. The enzyme is not consumed, but is available to repeat the process over and over. This digestion process continues by the action of other enzymes until the digestion is complete. This process may require the operation of hundreds of different enzymes in order to accomplish the digestion of one food.
Ummmm....
EEEEEWWW. So much for homemade..
Ok. The only things I recognized was salt, dried onion, and buttermilk. Yes, it said 'spices' but that could mean any thing. I want to know WHAT spices?
Ok, Im not trying to get on a soap box or anything, but let me just fill you in on what those "other" ingredients are.
MALTODEXTRIN: Dextrins find widespread use in industry, due to their non-toxicity and their low price. They are used as water-soluble glues, as thickening agents in food processing, and as binding agent in pharmaceuticals. In pyrotechnics, they are added to fire formulas, allowing them to solidify as pellets or "stars." Cyclodextrins find additional use in analytical chemistry as a matrix for the separation of hydrophobic substances, and as excipients in pharmaceutical formulations. Not all forms of dextrin are digestible, and indigestible dextrin is sometimes used in fiber supplements.
For example, maltodextrin either can be moderately sweet or have hardly any flavor at all. Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch and is usually found as a creamy-white hygroscopic powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose. The CAS registry number of maltodextrin is 9050-36-6.
Maltodextrin can be derived from any starch. In the US, this starch is usually rice, corn or potato; elsewhere, such as in Europe, it is commonly wheat. This is important for coeliacs, since the wheat-derived maltodextrin can contain traces of gluten. There have been recent reports of coeliac reaction to maltodextrin in the United States. This might be a consequence of the shift of corn to ethanol production and its replacement with wheat in the formulation.
Foods containing maltodextrin may contain traces of amino acids, including glutamic acid as a manufacturing by-product.
Monosoduim glutamate: Monosodium glutamate as a food ingredient is the subject of a health concern controversy. Monosodium glutamate, sodium glutamate, flavour enhancer 621, EU food additive code: E621, HS code: 29224220 (IUPAC name 2-aminopentanedioic acid. Also known as 2-aminoglutaric acid), commonly known as MSG, Ajinomoto, Vetsin, or Accent, is a sodium salt of glutamic acid. MSG is a food additive and it is commonly marketed as a "flavour enhancer. The warning is that MSG may be harmful to certain groups of people (in much the same way products with aspartame have a warning for phenylketonurics). FDA has not yet taken action on the petition.
CARRAGEENANS are large, highly flexible molecules which curl forming helical structures. This gives them the ability to form a variety of different gels at room temperature. They are widely used in the food and other industries as thickening and stabilizing agents. A particular advantage is that they are pseudoplastic — they thin under shear stress and recover their viscosity once the stress is removed. This means that they are easy to pump but stiffen again afterwards.
There are three main commercial classes of carrageenan:
Kappa — strong, rigid gels. Produced from Kappaphycus cottonii
Iota — soft gels. Produced from Eucheuma spinosum
Lambda — form gels when mixed with proteins rather than water, used to thicken dairy products. The most common source is Gigartina from Southern Europe.
Many red algal species produce different types of carrageenans during their developmental history. For instance, the genera Gigartina produces mainly Kappa carrageenans during its gametophytic stage, and Lambda carrageenans during its sporophytic stage. See Alternation of generations.
All are soluble in hot water, but in cold water only the Lambda form (and the sodium salts of the other two) are soluble.
When used in food products, carrageenan has the EU additive E-number E407 or E407a when present as "Processed eucheuma seaweed". After harvest, the seaweed is dried, baled, and sent to the carrageenan manufacturer. There the seaweed is ground, sifted to remove impurities such as sand, and washed thoroughly. After treatment with hot alkali solution (e.g. 5-8% potassium hydroxide), the cellulose is removed from the carrageenan by centrifugation and filtration. The resulting carrageenan solution is then concentrated by evaporation. It is dried and ground to specification.
Desserts, ice cream, milk shakes, sauces — gel to increase viscosity
Beer — clarifier to remove haze-causing proteins
Pâtés and processed meat — Substitute fat to increase water retention and increase volume
Toothpaste — stabilizer to prevent constituents separating
Fire fighting foam — thickener to cause foam to become sticky
Shampoo and cosmetic creams — thickener
Air freshener gels
Marbling -- the ancient art of paper and fabric marbling uses a carrageenan mixuture to float paints or inks upon; the paper or fabric is then laid on it, absorbing the colors.
Shoe polish — gel to increase viscosity
Biotechnology — gel to immobilize cells/enzymes
Pharmaceuticals — used as an inactive excipient in pills/tablets
Carrageenan has also been used to thicken skim milk, in an attempt to emulate the consistency of whole milk. This usage did not become popular. It's used in some brands of soy milk
It is also added to Sexual Lubircants.
CALCUIM STEARATE : Additive for PVC Pipe manufacture, mould release agent in Plastics, stabilizer in Vinyl resins, flatting agent in paints and coatings, water repelling agent for a wide variety of products, lubricant in rigid and plasticised compounds, facilitates extrusions and mould flow of numerous plastics compounds, increases transparency if used in combination with cadmium stearate, clarity increases in unpigmented PVC and Polystyrene compound.
So I looked up some recipes for homemade ranch dip. I tried a few, but came up with this by combining several different recipes.
I made it, put it in a freezer bag, and it should keep for a bit. (in our house it will last about 2 weeks.)
Mikey loved my version of his "ranch" dip. He said it tasted so fresh and light, but had alot of flavor.
RANCH DRESSING or DIP
1/4 c. powdered buttermilk
3 tbs dried minced onions
3 tbs minced dried parsley
1 tbs dried minced chives
1 tbs dried dill
1 tbs tarragon
1 tsp salt
2 tsp garlic powder
1/2 tsp ground celery seed
1/2 tsp fresh ground black pepper
Place all ingredients in a covered jar or what I use: sealed plastic freezer bag.
Mix well.
Store until ready to use.
For Ranch Dressing:
Combine 2 tbs of mix to 1/2 cup milk and 1/2 cup mayonnaise or what I use: 1/2 cup sour cream*.
For Ranch Dip:
Add 2 tbs to sour cream*.
I use all natural mayo or mine and Mikes fave - sour cream. (I am working on creating homemade mayo as I have come across several recipes.) (But as of right now I have 2 big jars of store bought, and don't like it much anyway.)
It should only contain ingredients that you recognize.
Yes, it does have more calories, however, the NON FAT was only 20 calories less than the all natural sour cream. AND it contained more ingredients that I never heard of!!! Milk was very far down on the list. Where as my sour cream is skim milk, cream and enzymes*.
*All living cells contain enzymes. Some are called "food" enzymes. Enzymes provided by the pancreas are called "digestive" enzymes. Food enzymes are designed to digest damaged cells. We see the results of this activity when a cut apple turns brown. Digestion is the systematic disassembly of tissue into the basic building blocks that are common to all living things. This is accomplished by enzymes that engage the food particle at a precise location and "unlatch" the particle so that it separates into two parts, somewhat like a key in a lock. The enzyme is not consumed, but is available to repeat the process over and over. This digestion process continues by the action of other enzymes until the digestion is complete. This process may require the operation of hundreds of different enzymes in order to accomplish the digestion of one food.
Saturday, March 29, 2008
Meatloaf "Cake"
This is a great quick recipe that is almost as fun to make as it is to eat it!
Growing up I don't really remember my mom making Meatloaf. If she did, it wasn't often. (mom you can correct me on this if I am remembering wrong!) A few years ago I made Meatloaf for Mike and Christina and it was so yummy, I have been making many versions of it since. I really never follow the same recipe. I guess it depends really on what I have on hand. I do have a great recipe that comes from Alton Brown and his Good Eats Show. However this time I haven't gone grocery shopping so I didn't have the onion, bell pepper or carrot on hand. But I did have a salsa I recently made, so I used that instead. That is what is great about Meatloaf. Use whatever spices or vegetables you have on hand to give it that needed kick. Sometimes I even use oatmeal in it. Basically, you need 2 pounds ground meat. (beef, pork, turkey, sausage or a combination), an egg, and some kind of bread crumbs. Then go for it on the spices and veggies. I like to add some kind of tomato juice. Whether its ketchup, tomato juice (V-8), salsa or tomato sauce is up to you. I like it moist and this really helps. Another way my kids like it is to put one big scoop of meat mixture into muffin pans and bake. They like their own "muffin meatloafs" This is also a great way to spice Mike, Christina's and mine up, but not the boy's.
*Note this is Alton Browns version of meatloaf. Its a great base.
6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Heat oven to 350 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme.
Pulse until the mixture is of a fine texture.
Place this mixture into a large bowl.
Combine the onion, carrot, garlic, and red pepper in the food processor bowl.
Pulse until the mixture is finely chopped, but not pureed.
Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.
Season the meat mixture with the kosher salt.
Add the egg and combine thoroughly, but avoid squeezing the meat.
Pat into 2 greased 9in square pans.
Bake for about 20 - 30 min until meat is browned and thermometer reads 160 degrees.
Cool for 10 minutes
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey.
Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
Meanwhile make your mashed potatoes.
Normally I cube them and cook till soft, then add milk, or chicken broth and mash them.
Today I didn't have potatoes so I used the boxed potato flakes.
After meatloaf has cooled for 10 minutes remove meatloaf by inverting one pan onto a serving platter.
"Ice" meatloaf with some mash potatoes.
Invert 2nd pan on top.
Cover the rest of the meatloafs with mash potatoes.
Use ketchup and mustard to decorate the 'cake'.
Be Creative!!!! Have fun!!!!
Wednesday, March 26, 2008
Homemade Dressings and Vinaigrettes
Homemade Salad Dressings
I prefer to make my own dressings. They have so much more flavor than commercial dressings, (you can make them lower fat by choosing low fat versions of sour cream, milk, mayo, etc. I don't prefer these as alot of these have preservatives in them.) I keep adding to this list as I find more recipes to make!
I also prefer Sunflower oil to Vegetable, and I never use Canola.
Homemade versions do not last as long as store bought since they don't have preservatives. These can be refrigerated for 2 weeks.
Zippy Salad Dressing
3/4 cup favorite oil
1/2 cup vinegar (any kind)
1/2 cup sugar (For a more tart version reduce or leave out)
1 Tbs minced onion
1 clove garlic, minced
1/2 tsp prepared mustard
1/4 tsp salt
1/2 cup catsup
1 tsp celery seed
1/4 cup water
dash Worcestershire sauce.
Combine in food processor or blender for a few seconds. Cover tightly and refrigerate.
Zippier Salad Dressing
1/2 cup tomato juice
2 Tbs vinegar or lemon juice
1 Tbs finely chopped onion
dash of black pepper
1/2 cup chopped green bell pepper
1 Tbs chopped parsley
1 Tbs prepared Horseradish
1 clove Garlic, minced
Shake in jar for a few seconds.
Cover tightly. Refrigerate.
French Dressing
1 cup favorite oil
2/3 cup ketchup
1/4 cup sugar
Juice of l lemon
1 tsp Worcestershire sauce
1 tsp dry mustard
1 tsp paprika
1/4 tsp salt
1/2 cup wine vinegar (or less)
1 clove garlic minced
Mix all ingredients
Cover tightly and Refrigerate.
Blue Cheese
1/4 lb. Blue cheese
1 small onion, grated
Juice of 2 lemons
2 cups sour cream
1/2 cup mayonnaise
salt
pepper
Mix all ingredients in blender.
For chunky dressing...mix 1/2 of the cheese with the ingred. in blender, then add the remainder of the crumbled cheese at the end.
Herb Dressing
1 egg
1 Tbs white vinegar
2 tsp Dijon mustard
1 small garlic clove, halved
3/4 tsp salt
1/2 tsp each dried thyme,
1/2 tsp marjoram
1/2 tsp basil
1/2 tsp celery salt
1/4 tsp ground white pepper
1/2 cup favorite oil
1 cup buttermilk
2 cups mayonnaise
1 tsp dill seed
Combine everything in blender till smooth.
Cover tightly and refrigerate
Lemon-Leek Salad Dressing
1/2 cup olive oil
3 Tbs white wine vinegar
3 Tbs fresh lemon juice
1 medium leek, white part only, cleaned thoroughly and finely chopped
1 egg
1 Tbs chopped shallot
1 Tbs Dijon-style mustard
1 tsp dried tarragon, crumbled
1/4 tsp salt
1/8 tsp freshly ground pepper
Whisk in bowl. Chill for several hours before serving.
CHRYSANTHEMUM SALAD DRESSING (from Sunset Magazine)
1/2 cup young chrysanthemum leaves or tips
2 green onions, including some of the tops, sliced
1/2 tsp. crumbled dried basil or 2 Tbs. minced fresh basil
1/4 tsp. grated lemon peel
1/3 cup lemon juice
1 tsp. each sugar and salt
1/4 tsp. freshly ground pepper
1 tsp. capers, drained
2 med. sized cloves garlic
1 egg
1 1/2 cups salad oil
Place chrysanthemum leaves and other ingred. in blender. Blend until smooth,
slowing pour in oil. Turn motor on and off to incorporated all of oil.
Chill, covered in refrigerator. Makes 2 1/2 cups.
SPICY LEMON DRESSING (from Sunset Magazine)
2 Tbs. grated lemon peel
1/2 cup lemon juice
2 cloves garlic, minced or pressed
2/3 cup salad oil
1 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. each dry mustard and paprika
1 tsp. honey
1/8 tsp. liquid hot pepper seasoning
Shake in jar or stir well. Allow to stand at room temperature for at least
1 hour to allow flavors to mellow before serving. Cover and refrigerate
for up to 3-4 weeks. Stir or shake before serving. Makes 1 1/4 cups dressing.
In addition to salad greens, this dressing is also good on cold,
cooked Bulgar or rice accented with nuts, raisins, chopped apple;
or or cold cooked vegetables such as broccoli, asparagus, green beans
or cauliflower.
VINAIGRETTE FOR LINGUINE PRIMAVERA SALAD
(the salad consists of cold Linguine noodles and a colorful assortment
of cold, steamed vegetables such as broccoli, Chinese peas, red bell pepper...
use what you have on hand).
Makes 3/4 cup dressing..
1/2 cup plus 1 Tbs. light olive oil
3 Tbs. plus 1 tsp. white wine vinegar
1/2 tsp. salt
freshly ground pepper
PARMESAN HERB DRESSING (Spice Islands Cookbook)
Serve on cooked, artichokes, cauliflower, string beans, asparagus or lettuce.
Good with hot vegetables too.
This recipe uses bottled herbs from Spice Island, but you could modify it
to use fresh garlic, etc.
1 egg
1 tsp. Beau Monde Seasoning
1/4 tsp. garlic powder (or 1 clove crushed fresh garlic)
1/4 tsp. onion powder (or 1 tsp. finely minced fresh onion)
1/4 tsp. paprika
1/4 tsp. black pepper
1/4 cup Tarragon White Wine Vinegar
1/4 cup grated Parmesan cheese
1 cup olive oil
1/2 tsp. Salad Herbs (or an assortment of finely chopped fresh herbs such as
tarragon, basil and lemon thyme)
Whirl ingred. in blender, adding oil a little at a time. Continue beating
until thick and very smooth. Chill for flavors to develop. Makes 2 cups.
FRUIT SALAD DRESSING
The fruit base:
2 eggs, beaten light
1 Tbs. flour
2/3 cup sugar
Juice of 1 lemon
Juice of 1 orange
1 cup pineapple juice
Combine eggs, flour and sugar. Add fruit juices and mix, cook in double
boiler stirring constantly until thick. Cool. Store the fruit base in
in glass in refrigerator for up to 2 weeks.
When you are ready to add the dressing to your fruit salad, fold in
one cup of whipped cream to the fruit base.
This is good on chopped apple salad with walnuts and chopped celery or
on any assortment of mixed fruits.
COLE SLAW DRESSING
1 cup sour cream
add 2 Tbs. granulated white sugar
stir in 2 Tbs. white vinegar
Salt and pepper
Add to shredded cabbage slaw.
RASPBERRY VINAIGRETTE
1/2 cup olive oil or vegetable oil
1/2 cup raspberry balsamic vinegar
1/4 cup white sugar
2 tsp Dijon mustard
1/4 tsp oregano
1/4 tsp black pepper
Combine all ingredients in a jar and shake until well combined. Enjoy with Spinach Salad and strawberrys.
I prefer to make my own dressings. They have so much more flavor than commercial dressings, (you can make them lower fat by choosing low fat versions of sour cream, milk, mayo, etc. I don't prefer these as alot of these have preservatives in them.) I keep adding to this list as I find more recipes to make!
I also prefer Sunflower oil to Vegetable, and I never use Canola.
Homemade versions do not last as long as store bought since they don't have preservatives. These can be refrigerated for 2 weeks.
Zippy Salad Dressing
3/4 cup favorite oil
1/2 cup vinegar (any kind)
1/2 cup sugar (For a more tart version reduce or leave out)
1 Tbs minced onion
1 clove garlic, minced
1/2 tsp prepared mustard
1/4 tsp salt
1/2 cup catsup
1 tsp celery seed
1/4 cup water
dash Worcestershire sauce.
Combine in food processor or blender for a few seconds. Cover tightly and refrigerate.
Zippier Salad Dressing
1/2 cup tomato juice
2 Tbs vinegar or lemon juice
1 Tbs finely chopped onion
dash of black pepper
1/2 cup chopped green bell pepper
1 Tbs chopped parsley
1 Tbs prepared Horseradish
1 clove Garlic, minced
Shake in jar for a few seconds.
Cover tightly. Refrigerate.
French Dressing
1 cup favorite oil
2/3 cup ketchup
1/4 cup sugar
Juice of l lemon
1 tsp Worcestershire sauce
1 tsp dry mustard
1 tsp paprika
1/4 tsp salt
1/2 cup wine vinegar (or less)
1 clove garlic minced
Mix all ingredients
Cover tightly and Refrigerate.
Blue Cheese
1/4 lb. Blue cheese
1 small onion, grated
Juice of 2 lemons
2 cups sour cream
1/2 cup mayonnaise
salt
pepper
Mix all ingredients in blender.
For chunky dressing...mix 1/2 of the cheese with the ingred. in blender, then add the remainder of the crumbled cheese at the end.
Herb Dressing
1 egg
1 Tbs white vinegar
2 tsp Dijon mustard
1 small garlic clove, halved
3/4 tsp salt
1/2 tsp each dried thyme,
1/2 tsp marjoram
1/2 tsp basil
1/2 tsp celery salt
1/4 tsp ground white pepper
1/2 cup favorite oil
1 cup buttermilk
2 cups mayonnaise
1 tsp dill seed
Combine everything in blender till smooth.
Cover tightly and refrigerate
Lemon-Leek Salad Dressing
1/2 cup olive oil
3 Tbs white wine vinegar
3 Tbs fresh lemon juice
1 medium leek, white part only, cleaned thoroughly and finely chopped
1 egg
1 Tbs chopped shallot
1 Tbs Dijon-style mustard
1 tsp dried tarragon, crumbled
1/4 tsp salt
1/8 tsp freshly ground pepper
Whisk in bowl. Chill for several hours before serving.
CHRYSANTHEMUM SALAD DRESSING (from Sunset Magazine)
1/2 cup young chrysanthemum leaves or tips
2 green onions, including some of the tops, sliced
1/2 tsp. crumbled dried basil or 2 Tbs. minced fresh basil
1/4 tsp. grated lemon peel
1/3 cup lemon juice
1 tsp. each sugar and salt
1/4 tsp. freshly ground pepper
1 tsp. capers, drained
2 med. sized cloves garlic
1 egg
1 1/2 cups salad oil
Place chrysanthemum leaves and other ingred. in blender. Blend until smooth,
slowing pour in oil. Turn motor on and off to incorporated all of oil.
Chill, covered in refrigerator. Makes 2 1/2 cups.
SPICY LEMON DRESSING (from Sunset Magazine)
2 Tbs. grated lemon peel
1/2 cup lemon juice
2 cloves garlic, minced or pressed
2/3 cup salad oil
1 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. each dry mustard and paprika
1 tsp. honey
1/8 tsp. liquid hot pepper seasoning
Shake in jar or stir well. Allow to stand at room temperature for at least
1 hour to allow flavors to mellow before serving. Cover and refrigerate
for up to 3-4 weeks. Stir or shake before serving. Makes 1 1/4 cups dressing.
In addition to salad greens, this dressing is also good on cold,
cooked Bulgar or rice accented with nuts, raisins, chopped apple;
or or cold cooked vegetables such as broccoli, asparagus, green beans
or cauliflower.
VINAIGRETTE FOR LINGUINE PRIMAVERA SALAD
(the salad consists of cold Linguine noodles and a colorful assortment
of cold, steamed vegetables such as broccoli, Chinese peas, red bell pepper...
use what you have on hand).
Makes 3/4 cup dressing..
1/2 cup plus 1 Tbs. light olive oil
3 Tbs. plus 1 tsp. white wine vinegar
1/2 tsp. salt
freshly ground pepper
PARMESAN HERB DRESSING (Spice Islands Cookbook)
Serve on cooked, artichokes, cauliflower, string beans, asparagus or lettuce.
Good with hot vegetables too.
This recipe uses bottled herbs from Spice Island, but you could modify it
to use fresh garlic, etc.
1 egg
1 tsp. Beau Monde Seasoning
1/4 tsp. garlic powder (or 1 clove crushed fresh garlic)
1/4 tsp. onion powder (or 1 tsp. finely minced fresh onion)
1/4 tsp. paprika
1/4 tsp. black pepper
1/4 cup Tarragon White Wine Vinegar
1/4 cup grated Parmesan cheese
1 cup olive oil
1/2 tsp. Salad Herbs (or an assortment of finely chopped fresh herbs such as
tarragon, basil and lemon thyme)
Whirl ingred. in blender, adding oil a little at a time. Continue beating
until thick and very smooth. Chill for flavors to develop. Makes 2 cups.
FRUIT SALAD DRESSING
The fruit base:
2 eggs, beaten light
1 Tbs. flour
2/3 cup sugar
Juice of 1 lemon
Juice of 1 orange
1 cup pineapple juice
Combine eggs, flour and sugar. Add fruit juices and mix, cook in double
boiler stirring constantly until thick. Cool. Store the fruit base in
in glass in refrigerator for up to 2 weeks.
When you are ready to add the dressing to your fruit salad, fold in
one cup of whipped cream to the fruit base.
This is good on chopped apple salad with walnuts and chopped celery or
on any assortment of mixed fruits.
COLE SLAW DRESSING
1 cup sour cream
add 2 Tbs. granulated white sugar
stir in 2 Tbs. white vinegar
Salt and pepper
Add to shredded cabbage slaw.
RASPBERRY VINAIGRETTE
1/2 cup olive oil or vegetable oil
1/2 cup raspberry balsamic vinegar
1/4 cup white sugar
2 tsp Dijon mustard
1/4 tsp oregano
1/4 tsp black pepper
Combine all ingredients in a jar and shake until well combined. Enjoy with Spinach Salad and strawberrys.
BBQ Sauce
BBQ Sauce
I would much rather make my own BBQ sauces. I think they have more flavor. And there aren't any preservatives or other junk in it. This is a good base to start with.
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 Tbs Worcestershire sauce
1 tbs Dijon mustard
1 tsp minced garlic
1 tsp onion flakes
1 tsp liquid smoke
pinch of salt
1/2 tsp pepper
Combine all ingredients. Use on your favorite meats.
For more intense flavor put in sauce pan and bring to a slow boil. Lower heat
Simmer for 20 minutes.
Cool.
Put in air tight jar and refrigerate.
*****Change it up a bit*****
Spice it up by adding some dashes of Tabasco, smokey paprika, ground cumin, hot sauce, chili powder, or fresh minced jalapeno peppers.
Replace Ketchup with tomato paste or sauce pureed with fresh or canned tomatoes.
You can also replace the brown sugar with Honey, white sugar or Pure Maple Syrup.
Add frozen blueberries or raspberries to give it a fruity kick which is great on chicken breasts and pork.
Try sauteing chopped onions and minced garlic before adding wet ingredients.
Add a 1/2 cup of Good Red Wine.
Add a couple tablespoons sun dried tomatoes.
Add Roasted Red Peppers.
BE CREATIVE!!
I would much rather make my own BBQ sauces. I think they have more flavor. And there aren't any preservatives or other junk in it. This is a good base to start with.
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 Tbs Worcestershire sauce
1 tbs Dijon mustard
1 tsp minced garlic
1 tsp onion flakes
1 tsp liquid smoke
pinch of salt
1/2 tsp pepper
Combine all ingredients. Use on your favorite meats.
For more intense flavor put in sauce pan and bring to a slow boil. Lower heat
Simmer for 20 minutes.
Cool.
Put in air tight jar and refrigerate.
*****Change it up a bit*****
Spice it up by adding some dashes of Tabasco, smokey paprika, ground cumin, hot sauce, chili powder, or fresh minced jalapeno peppers.
Replace Ketchup with tomato paste or sauce pureed with fresh or canned tomatoes.
You can also replace the brown sugar with Honey, white sugar or Pure Maple Syrup.
Add frozen blueberries or raspberries to give it a fruity kick which is great on chicken breasts and pork.
Try sauteing chopped onions and minced garlic before adding wet ingredients.
Add a 1/2 cup of Good Red Wine.
Add a couple tablespoons sun dried tomatoes.
Add Roasted Red Peppers.
BE CREATIVE!!
Tuesday, March 25, 2008
Caribbean Baked Beans
Caribbean Baked Beans
2 cans black beans rinsed and drained or 30 oz rinsed and soaked overnight
1 can (8 oz) crushed pineapple in unsweetened juice
1/4 cup homemade jerk marinade (recipe below) or your favorite bottled jerk marinade
1/2 cup chopped green onions
1/3 cup firmly packed brown sugar
2 tbs fresh lime juice
1 tbs minced fresh ginger
Rinse and drain black beans and pineapple.
Combine all ingredients in a 1 to 2 quart shallow baking dish or casserole dish.
Cover and chill up to two days to allow flavors to meld together.
Bring to room temperature
Bake uncovered at 375 for 25 minutes
Stirring occasionally.
Jamaican Jerk Marinade
1 habanero pepper* OR 1-2 jalapeno pepper*, OR 4 scotch bonnet chilies*, sliced
1 bunch scallions, white and green parts, trimmed and coarsely chopped
2 shallots, halved
1 small onion, quartered
2 cloves garlic, peeled
1 tbs grated fresh ginger
2 tsp chopped fresh thyme or 1 tsp dried
2 tsp ground allspice
3 tbs olive oil
3 tbs soy sauce
3 tbs fresh lime juice
1 tsp freshly ground black pepper
1 cup water
Combine all ingredients in food processor and blend until smooth.
Taste and correct seasoning, adding more salt and lime juice if necessary.
Store, tightly covered, in refrigerator for up to 2 weeks.
Makes about 2 cups.
*If you don't want it too spicy, seed the peppers before slicing.
**ALWAYS WEAR GLOVES WHEN HANDLING PEPPERS**
2 cans black beans rinsed and drained or 30 oz rinsed and soaked overnight
1 can (8 oz) crushed pineapple in unsweetened juice
1/4 cup homemade jerk marinade (recipe below) or your favorite bottled jerk marinade
1/2 cup chopped green onions
1/3 cup firmly packed brown sugar
2 tbs fresh lime juice
1 tbs minced fresh ginger
Rinse and drain black beans and pineapple.
Combine all ingredients in a 1 to 2 quart shallow baking dish or casserole dish.
Cover and chill up to two days to allow flavors to meld together.
Bring to room temperature
Bake uncovered at 375 for 25 minutes
Stirring occasionally.
Jamaican Jerk Marinade
1 habanero pepper* OR 1-2 jalapeno pepper*, OR 4 scotch bonnet chilies*, sliced
1 bunch scallions, white and green parts, trimmed and coarsely chopped
2 shallots, halved
1 small onion, quartered
2 cloves garlic, peeled
1 tbs grated fresh ginger
2 tsp chopped fresh thyme or 1 tsp dried
2 tsp ground allspice
3 tbs olive oil
3 tbs soy sauce
3 tbs fresh lime juice
1 tsp freshly ground black pepper
1 cup water
Combine all ingredients in food processor and blend until smooth.
Taste and correct seasoning, adding more salt and lime juice if necessary.
Store, tightly covered, in refrigerator for up to 2 weeks.
Makes about 2 cups.
*If you don't want it too spicy, seed the peppers before slicing.
**ALWAYS WEAR GLOVES WHEN HANDLING PEPPERS**
Mikeys Lemon Pepper Tilapia Filets
Mikeys Lemon Pepper Tilapia Filets
5 Tilapia Filets
2 tbs butter divided
pinch salt
1 tsp freshly ground pepper divided
1 tsp onion powder or 1/4 cup onion finely minced
1 tsp garlic powder or 1 -2 garlic cloves minced
3 tbs lemon juice
Melt 1 tbs butter in skillet over med-high heat.
Sprinkle salt and pepper over fish
Cook about 3 min per side or until fish flakes easily. Don't over cook!
Remove from skillet
Melt 1 tbs butter
add onion and saute just until softened
add garlic and saute for 1-2 minutes
(if using onion and garlic powder add once butter is slightly melted)
add lemon juice
stir until warmed thru
Pour over fish.
5 Tilapia Filets
2 tbs butter divided
pinch salt
1 tsp freshly ground pepper divided
1 tsp onion powder or 1/4 cup onion finely minced
1 tsp garlic powder or 1 -2 garlic cloves minced
3 tbs lemon juice
Melt 1 tbs butter in skillet over med-high heat.
Sprinkle salt and pepper over fish
Cook about 3 min per side or until fish flakes easily. Don't over cook!
Remove from skillet
Melt 1 tbs butter
add onion and saute just until softened
add garlic and saute for 1-2 minutes
(if using onion and garlic powder add once butter is slightly melted)
add lemon juice
stir until warmed thru
Pour over fish.
Flavored Butters
Flavored Butters
I found these in a newspaper years ago. Make them ahead of time and refrigerate or freeze them and use as needed. Only use butter never margarine which is full of preservatives. Use on hot meat, chicken, fish or roasted vegetables, use as a spread with bread, crackers, or toss with pasta.
Herb Butter
1/2 cup Italian Parsley, chopped
2 tbs fresh Tarragon
2 tbs fresh basil, chopped
2 tbs fresh chives, chopped
8 tbs (1 stick) unsalted butter, softened
2 tsp fresh lemon juice
1 tsp pepper
1/2 tsp salt
Process parsley, tarragon, basil, and chives in a food processor.
Add butter, lemon juice, pepper, and salt
Process until well mixed.
Put the butter on a piece of wax paper or plastic wrap
using the paper as a guide form butter into a log about 2 inches in diameter.
Refrigerate or freeze until firm.
To serve cut as many pieces as needed and keep refrigerated or frozen.
Roasted Red Bell Pepper Butter
1 tsp olive oil
5 cloves garlic, unpeeled
2 red bell peppers, roasted and seeded
1/8 tsp ground cumin
8 tbs unsalted butter (1 stick) softened
1/8 tsp salt
1/4 tsp pepper
Preheat oven to 350
Sprinkle olive oil over garlic cloves, wrap tightly in aluminum foil.
Bake until cloves are soft, 45 - 60 minutes. Cool.
Squeeze the garlic cloves from their peels into food processor.
Add red bell peppers and cumin.
Blend well.
Add butter and mix until smooth.
Season with salt and pepper.
Serve now or roll with plastic wrap or wax and refrigerate.
Serve at room temperature.
Achiote Butter
8 tbs unsalted butter (1 stick), softened
2 tbs achiote paste (available at Hispanic Markets)
In a food processor or small bowl combine butter and achiote paste until smooth and well blended.
Roll in plastic wrap or wax and refrigerate or freeze.
Great rubbed on chicken breasts.
Avocado Butter
8 tbs unsalted butter (1 stick), softened
1/2 cup mashed ripe avocado (about 1 med avocado)
1/4 cup fresh lemon juice
1 tbs Italian Parsley, finely chopped
1/8 tsp hot pepper sauce
1/8 tsp salt
Place all ingredients into food processor and process until smooth.
Taste. Sometimes you need more salt or lemon juice depending on ripeness of avocado.
This one will keep its color for only a few days.
Place in a pretty bowl, cover tightly and refrigerate.
Serve at room temperature.
Chili-Lime Butter
8 tbs (1 stick) unsalted butter, softened
1 tbs chili powder
1 tbs fresh lime juice
1/8 tsp salt
1/4 tsp pepper
In small bowl whisk all ingredients together.
Wrap in plastic wrap or wax and refrigerate.
Serve at room temperature.
I found these in a newspaper years ago. Make them ahead of time and refrigerate or freeze them and use as needed. Only use butter never margarine which is full of preservatives. Use on hot meat, chicken, fish or roasted vegetables, use as a spread with bread, crackers, or toss with pasta.
Herb Butter
1/2 cup Italian Parsley, chopped
2 tbs fresh Tarragon
2 tbs fresh basil, chopped
2 tbs fresh chives, chopped
8 tbs (1 stick) unsalted butter, softened
2 tsp fresh lemon juice
1 tsp pepper
1/2 tsp salt
Process parsley, tarragon, basil, and chives in a food processor.
Add butter, lemon juice, pepper, and salt
Process until well mixed.
Put the butter on a piece of wax paper or plastic wrap
using the paper as a guide form butter into a log about 2 inches in diameter.
Refrigerate or freeze until firm.
To serve cut as many pieces as needed and keep refrigerated or frozen.
Roasted Red Bell Pepper Butter
1 tsp olive oil
5 cloves garlic, unpeeled
2 red bell peppers, roasted and seeded
1/8 tsp ground cumin
8 tbs unsalted butter (1 stick) softened
1/8 tsp salt
1/4 tsp pepper
Preheat oven to 350
Sprinkle olive oil over garlic cloves, wrap tightly in aluminum foil.
Bake until cloves are soft, 45 - 60 minutes. Cool.
Squeeze the garlic cloves from their peels into food processor.
Add red bell peppers and cumin.
Blend well.
Add butter and mix until smooth.
Season with salt and pepper.
Serve now or roll with plastic wrap or wax and refrigerate.
Serve at room temperature.
Achiote Butter
8 tbs unsalted butter (1 stick), softened
2 tbs achiote paste (available at Hispanic Markets)
In a food processor or small bowl combine butter and achiote paste until smooth and well blended.
Roll in plastic wrap or wax and refrigerate or freeze.
Great rubbed on chicken breasts.
Avocado Butter
8 tbs unsalted butter (1 stick), softened
1/2 cup mashed ripe avocado (about 1 med avocado)
1/4 cup fresh lemon juice
1 tbs Italian Parsley, finely chopped
1/8 tsp hot pepper sauce
1/8 tsp salt
Place all ingredients into food processor and process until smooth.
Taste. Sometimes you need more salt or lemon juice depending on ripeness of avocado.
This one will keep its color for only a few days.
Place in a pretty bowl, cover tightly and refrigerate.
Serve at room temperature.
Chili-Lime Butter
8 tbs (1 stick) unsalted butter, softened
1 tbs chili powder
1 tbs fresh lime juice
1/8 tsp salt
1/4 tsp pepper
In small bowl whisk all ingredients together.
Wrap in plastic wrap or wax and refrigerate.
Serve at room temperature.
Caramel Apple Pork Chops
Caramel Apple Pork Chops
The kids absolutely love this recipe. Sometimes I make extra apples and sauce for the next day.
4-6 pork chops, bone out
2 tsp olive oil
2 tbs Brown Sugar
1/8 tsp salt
1/4 tsp pepper
1/8 tsp cinnamon
1/8 tsp nutmeg
2 tbs butter
2 apples cored and sliced
Heat oven to 175
Heat oil in large skillet on med-high heat. Cook pork chops till done, about 3 - 5 min. per side
Remove chops from heat. Keep warm on plate in oven.
Combine brown sugar, salt, pepper, cinnamon, and nutmeg
Add butter to skillet
when just melted add brown sugar mixture and apples
Cover and cook until apples are tender about 5 minutes
Remove apples and place over pork chops.
Continue cooking caramel sauce until thickened.
Spoon over apples and pork chops.
The kids absolutely love this recipe. Sometimes I make extra apples and sauce for the next day.
4-6 pork chops, bone out
2 tsp olive oil
2 tbs Brown Sugar
1/8 tsp salt
1/4 tsp pepper
1/8 tsp cinnamon
1/8 tsp nutmeg
2 tbs butter
2 apples cored and sliced
Heat oven to 175
Heat oil in large skillet on med-high heat. Cook pork chops till done, about 3 - 5 min. per side
Remove chops from heat. Keep warm on plate in oven.
Combine brown sugar, salt, pepper, cinnamon, and nutmeg
Add butter to skillet
when just melted add brown sugar mixture and apples
Cover and cook until apples are tender about 5 minutes
Remove apples and place over pork chops.
Continue cooking caramel sauce until thickened.
Spoon over apples and pork chops.
Ginger Pumpkin Soup
GINGER PUMPKIN BISQUE
I made this at a big family Thanksgiving dinner and everyone loved it. I have made it since and the kids love it, and ask for Pumpkin Pie Soup.
2 tbs olive oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 tsp grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 (15- or 16-ounce) can pumpkin
1/3 cup pure maple syrup
2 bay leaves
1/4 tsp dried thyme, crushed
1/4 tsp ground cinnamon
1/4 tsp pepper
1/8 tsp ground cloves
1/2 cup half-and-half or whipping cream
1/2 tsp vanilla
Whipping cream (optional)
Fresh thyme (optional)
In a 3-quart saucepan heat oil over medium heat.
Add the shallots, onion, and ginger; cook until tender.
Stir in the flour.
Carefully add the chicken broth and cider all at once.
Cook and stir over medium heat until thickened and bubbly.
Stir in the pumpkin, maple syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves.
Bring to boiling; reduce heat.
Simmer, covered, for 20 minutes.
Remove from heat.
Discard bay leaves.
Cool slightly.
Pour one-fourth to one-third of mixture into a blender container or food processor bowl.
Cover and blend or process until smooth. Pour into a bowl.
Repeat with remaining mixture until all is processed.
Return the mixture to the saucepan.
Stir in the 1 cup half-and-half or whipping cream and the vanilla.
Heat through, but do not boil.
Ladle into soup bowls.
If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.
Makes 8 to 10 servings.
I made this at a big family Thanksgiving dinner and everyone loved it. I have made it since and the kids love it, and ask for Pumpkin Pie Soup.
2 tbs olive oil
3/4 cup chopped shallots
1/2 cup chopped onion
2 tsp grated fresh ginger
1/4 cup all-purpose flour
4 cups chicken broth
1/2 cup apple cider
1 (15- or 16-ounce) can pumpkin
1/3 cup pure maple syrup
2 bay leaves
1/4 tsp dried thyme, crushed
1/4 tsp ground cinnamon
1/4 tsp pepper
1/8 tsp ground cloves
1/2 cup half-and-half or whipping cream
1/2 tsp vanilla
Whipping cream (optional)
Fresh thyme (optional)
In a 3-quart saucepan heat oil over medium heat.
Add the shallots, onion, and ginger; cook until tender.
Stir in the flour.
Carefully add the chicken broth and cider all at once.
Cook and stir over medium heat until thickened and bubbly.
Stir in the pumpkin, maple syrup, bay leaves, dried thyme, cinnamon, pepper, and cloves.
Bring to boiling; reduce heat.
Simmer, covered, for 20 minutes.
Remove from heat.
Discard bay leaves.
Cool slightly.
Pour one-fourth to one-third of mixture into a blender container or food processor bowl.
Cover and blend or process until smooth. Pour into a bowl.
Repeat with remaining mixture until all is processed.
Return the mixture to the saucepan.
Stir in the 1 cup half-and-half or whipping cream and the vanilla.
Heat through, but do not boil.
Ladle into soup bowls.
If desired, swirl a little whipping cream into each serving; garnish with fresh thyme.
Makes 8 to 10 servings.
Veggie Burgers
Veggie Burgers
This is a great way to use up veggies in the fridge, and the kids have no idea they are eating vegetables! I use sometimes use different vegetables depending on what I have.
1 med zucchini, grated
1 med uncooked potato, grated
2 carrots, grated
1/2 cup onion, grated
2 egg whites
pinch salt
pepper
1 tsp garlic powder
1/8 tsp paprika
1/8 tsp chili powder
1 tsp favorite herbs
***breadcrumbs***
Combine all ingredients
Form into patties.
***sometimes the veggies have alot of water. If you find this is too mushy add 1/4 - 1/2 cup breadcrumbs
Grill or pan fry till golden brown
Serve on toasted Whole Wheat buns with lettuce and tomato
This is a great way to use up veggies in the fridge, and the kids have no idea they are eating vegetables! I use sometimes use different vegetables depending on what I have.
1 med zucchini, grated
1 med uncooked potato, grated
2 carrots, grated
1/2 cup onion, grated
2 egg whites
pinch salt
pepper
1 tsp garlic powder
1/8 tsp paprika
1/8 tsp chili powder
1 tsp favorite herbs
***breadcrumbs***
Combine all ingredients
Form into patties.
***sometimes the veggies have alot of water. If you find this is too mushy add 1/4 - 1/2 cup breadcrumbs
Grill or pan fry till golden brown
Serve on toasted Whole Wheat buns with lettuce and tomato
Salmon Burgers
Salmon Burgers
My 6 year old doesn't care for salmon, so I made this dish and he ate it right up and asked for seconds!
2 cans salmon
2 egg whites slightly beaten
1/2 cup onion finely diced
1/2 cup green or red bell pepper, finely diced
1/2 cup homemade bread crumbs
1 tbs lemon juice
1 tsp lemon zest
1/2 tsp rosemary
1/2 tsp dill
1/8 tsp pepper
1/8 tsp chili pepper
Drain and flake salmon
Combine all ingredients
Form into patties (6-8)
Grill or panfry in 1 tb olive oil till golden brown on each side
Serve on Toasted buns with lettuce and tomatoes
My 6 year old doesn't care for salmon, so I made this dish and he ate it right up and asked for seconds!
2 cans salmon
2 egg whites slightly beaten
1/2 cup onion finely diced
1/2 cup green or red bell pepper, finely diced
1/2 cup homemade bread crumbs
1 tbs lemon juice
1 tsp lemon zest
1/2 tsp rosemary
1/2 tsp dill
1/8 tsp pepper
1/8 tsp chili pepper
Drain and flake salmon
Combine all ingredients
Form into patties (6-8)
Grill or panfry in 1 tb olive oil till golden brown on each side
Serve on Toasted buns with lettuce and tomatoes
Thai Steak Strips with Peanut Sauce
Thai Steak Strips with Peanut Sauce
The kids love this dish with the peanut butter sauce. Sometimes I make a double batch of it!
wooden skewers presoaked in water
1 lb flank steak cut on the diagonal into 1/8 - 1/4 inch thick slices
2 tbs olive oil
1 tbs lemon juice
1 garlic clove minced
1/2 cup chicken stock
1/3 cup peanut butter
2 tbs soy sauce
1 tbs fresh ginger minced
1 tbs lime juice
2 tsp brown sugar
1 16-oz pkg Asian rice noodles, cooked as directed on pkg.
Thread steak strips on wooden skewers
In a small bowl combine the oil, lemon juice, and garlic
brush on steak
Cover and refrigerate for 30 minutes.
In a medium sauce pan combine remaining ingredients (except for noodles)
Bring to a boil.
Remove from heat and set aside.
Broil or grill the steak for 3 min per side
Serve with Peanut Sauce for dipping.
The kids love this dish with the peanut butter sauce. Sometimes I make a double batch of it!
wooden skewers presoaked in water
1 lb flank steak cut on the diagonal into 1/8 - 1/4 inch thick slices
2 tbs olive oil
1 tbs lemon juice
1 garlic clove minced
1/2 cup chicken stock
1/3 cup peanut butter
2 tbs soy sauce
1 tbs fresh ginger minced
1 tbs lime juice
2 tsp brown sugar
1 16-oz pkg Asian rice noodles, cooked as directed on pkg.
Thread steak strips on wooden skewers
In a small bowl combine the oil, lemon juice, and garlic
brush on steak
Cover and refrigerate for 30 minutes.
In a medium sauce pan combine remaining ingredients (except for noodles)
Bring to a boil.
Remove from heat and set aside.
Broil or grill the steak for 3 min per side
Serve with Peanut Sauce for dipping.
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