Adapted from Rachael Ray's recipe. I love coconut shrimp, but can't afford to eat out. This is the closest I've found to my favorite.
Canola oil for frying
1/2 cup plain bread crumbs
1/2 teaspoon salt or sea salt
2 pinches ground cayenne pepper
1-1/2 teaspoons Chinese five spice blend
1 cup shredded coconut
3 egg whites
1 pound large shrimp, peeled but leave the tails on
Fresh lime, orange marmalade (easy to make your own out of fresh orange juice, grated orange peel, a little sugar and corn starch)
Mix bread crumbs, salt, cayenne and five-spice powder. Add the coconut, mix well.
Lightly beat egg whites, add the shrimp, mixing well. Press each shrimp into the breading mix. Put on wax paper to dry. Handle carefully. If breading doesn't stick, dip again in egg whites and bury it in the breading, pressing gently. Handle gently. Let dry for 10 minutes or so.
Heat 1 inch or so of oil. It's hot enough when you put a piece of bread in oil and it browns quickly. Gently add shrimp. Fry for about five minutes, browning well on each side. Drain on paper towels and serve with lime wedges and marmalade on the side.
Tuesday, February 9, 2010
Wednesday, February 3, 2010
Trudy's Chicken Tortilla Soup
This looks very yummy...
1 small rotisserie chicken
2 lbs.large tomatoes, chopped
2 medium jalapenos
1 medium onion, chopped
1 tablespoon chopped cilantro
2 teaspoons green chiles, chopped
1 tablespoon garlic, chopped
6 cups chicken broth
1 7-10 oz. can enchilada sauce (Macayo's)
¼ cup heavy cream
2 tablespoons butter
1 teaspoon Worcestershire sauce
1 tablespoon ground cumin
2 tablespoons red chili powder
¼ teaspoon celery salt
Wondra quick mixing flower
4 tablespoons vegetable oil
Saute onions in large saucepan until transparent. Add tomatoes until they are softened. Cool and put in blender with cilantro, green chile, jalapenos, garlic, chili powder and cumin. Puree to medium consistency. Shred chicken and add remaining items to blended mixture in pot. Heat through and serve with tortilla chips and cheese.
1 small rotisserie chicken
2 lbs.large tomatoes, chopped
2 medium jalapenos
1 medium onion, chopped
1 tablespoon chopped cilantro
2 teaspoons green chiles, chopped
1 tablespoon garlic, chopped
6 cups chicken broth
1 7-10 oz. can enchilada sauce (Macayo's)
¼ cup heavy cream
2 tablespoons butter
1 teaspoon Worcestershire sauce
1 tablespoon ground cumin
2 tablespoons red chili powder
¼ teaspoon celery salt
Wondra quick mixing flower
4 tablespoons vegetable oil
Saute onions in large saucepan until transparent. Add tomatoes until they are softened. Cool and put in blender with cilantro, green chile, jalapenos, garlic, chili powder and cumin. Puree to medium consistency. Shred chicken and add remaining items to blended mixture in pot. Heat through and serve with tortilla chips and cheese.
Tuesday, February 2, 2010
Yumminess and Rice
I probably don't even have to say it at this point, but this recipe (like basically every recipe I post) is both easy and delicious. I made it up this evening!
You will need:
rice (1/2 dry cup per eater) and water (twice as much as the amt of rice)
a basic protein such as tofu or chicken (3-4 ounces per eater)
a clove of garlic
a small jalapeno of the spiciness you desire (scarred ones are spicier than smooth-skinned)
fresh or frozen greens (one cup uncooked per eater - I used frozen collared greens)
diced tomatoes (1/4 cup or more per eater)
a bit of butter or oil (less than a tablespoon)
salt to taste
Steam the rice in a pot with a lid that fits tightly. Put the rice and water in the pot, cover it, and turn the heat to medium. When it is starting to steam (hopefully before it boils over) turn the heat about as low as possible. Do not check on it for at least 1/2 hour. The rice will be done when there is no loose water left in the pan and you can see holes in the mass of rice.
As you steam the rice, dice the garlic and jalapeno and chop the protein into bite-sized chunks. Put a tiny bit of oil in a frying pan, turn the heat to medium and let it warm up, then add the garlic and jalapeno bits. Let them cook for less than a minute before you add the protein. Stir this occasionally, but don't be afraid to let the protein brown a bit on the bottom.
In another pan, add bit of oil or butter, turn the heat to low-med, and throw in the greens. Let them defrost if frozen, or begin to cook if fresh. Then throw in the tomatoes and cook it until they are hot.
Now, throw everything in a bowl, salt to taste (or not at all), and eat it up!
You will need:
rice (1/2 dry cup per eater) and water (twice as much as the amt of rice)
a basic protein such as tofu or chicken (3-4 ounces per eater)
a clove of garlic
a small jalapeno of the spiciness you desire (scarred ones are spicier than smooth-skinned)
fresh or frozen greens (one cup uncooked per eater - I used frozen collared greens)
diced tomatoes (1/4 cup or more per eater)
a bit of butter or oil (less than a tablespoon)
salt to taste
Steam the rice in a pot with a lid that fits tightly. Put the rice and water in the pot, cover it, and turn the heat to medium. When it is starting to steam (hopefully before it boils over) turn the heat about as low as possible. Do not check on it for at least 1/2 hour. The rice will be done when there is no loose water left in the pan and you can see holes in the mass of rice.
As you steam the rice, dice the garlic and jalapeno and chop the protein into bite-sized chunks. Put a tiny bit of oil in a frying pan, turn the heat to medium and let it warm up, then add the garlic and jalapeno bits. Let them cook for less than a minute before you add the protein. Stir this occasionally, but don't be afraid to let the protein brown a bit on the bottom.
In another pan, add bit of oil or butter, turn the heat to low-med, and throw in the greens. Let them defrost if frozen, or begin to cook if fresh. Then throw in the tomatoes and cook it until they are hot.
Now, throw everything in a bowl, salt to taste (or not at all), and eat it up!
Monday, January 25, 2010
Creme Brulee French Toast
Here is a recipe I just snagged from one of my friends. It sounds fattening, but worth a try when you are ready to splurge.
1/2 C butter
1 C packed brown sugar
1 loaf Texas Toast, extra thick
1 Tbs. corn syrup
5 eggs
1 1/2 C half & half
1/4 tsp. salt
1 tsp. vanilla
Over medium heat, cook the butter, sugar and corn syrup until smooth. Pour into a large greased jelly roll pan. Place 12 slices on a single layer. Mix together eggs, salt, half & half and vanilla. Spoon some of the mixture over each piece. Cover and sit overnight. Bake uncovered at 350 degrees for 30 minutes. When serving, flip each piece over...it will be covered with gooey and awesome syrup. Yum!
1/2 C butter
1 C packed brown sugar
1 loaf Texas Toast, extra thick
1 Tbs. corn syrup
5 eggs
1 1/2 C half & half
1/4 tsp. salt
1 tsp. vanilla
Over medium heat, cook the butter, sugar and corn syrup until smooth. Pour into a large greased jelly roll pan. Place 12 slices on a single layer. Mix together eggs, salt, half & half and vanilla. Spoon some of the mixture over each piece. Cover and sit overnight. Bake uncovered at 350 degrees for 30 minutes. When serving, flip each piece over...it will be covered with gooey and awesome syrup. Yum!
Sunday, January 24, 2010
Rosemary Chicken
Bryan made these for dinner last night. It was delicious. He enjoys watching Tyler's Ultimate. I borrowed this from foodnetwork.com
Crispy Baked Rosemary-Garlic Chicken Legs
Recipe courtesy Tyler Florence
Prep Time:
20 min
Inactive Prep Time:
20 min
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 12 chicken legs
* 2 cloves garlic, minced
* 4 stems rosemary, leaves picked and roughly chopped
* 4 cups panko bread crumbs
* Kosher salt and freshly ground black pepper
* 2 eggs
* 2 cups milk
* 3 cups all-purpose flour
* Extra-virgin olive oil
* Lemon wedges, for serving
Directions
Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.
Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.
Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.
Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. (Cook's Note: you could also bread the legs by putting the bread crumbs in a large plastic bag and shaking the legs in the crumbs inside the bag.) Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.
Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges.
Crispy Baked Rosemary-Garlic Chicken Legs
Recipe courtesy Tyler Florence
Prep Time:
20 min
Inactive Prep Time:
20 min
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 12 chicken legs
* 2 cloves garlic, minced
* 4 stems rosemary, leaves picked and roughly chopped
* 4 cups panko bread crumbs
* Kosher salt and freshly ground black pepper
* 2 eggs
* 2 cups milk
* 3 cups all-purpose flour
* Extra-virgin olive oil
* Lemon wedges, for serving
Directions
Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.
Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.
Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.
Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. (Cook's Note: you could also bread the legs by putting the bread crumbs in a large plastic bag and shaking the legs in the crumbs inside the bag.) Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.
Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges.
Thursday, January 21, 2010
Jerk-Spiced Shrimp
1 T. Sugar
1 T. Paprika
1/2 t. salt
1/2 t. garlic powder
1/2 t. ground red pepper
1/4 t. ground thyme
1/8 t. ground allspice
2 T. olive oil
1-1/2 pounds shrimp - peeled & deveined
Mix shrimp with olive oil. Combine first seven ingredients, mixing well, and add to shrimp. At this point - you can place shrimps on skewers and barbeque, or make shrimp fajitas. For fajitas, over high heat, add a little olive oil, onions, peppers, garlics, mushrooms (any thing you like) and stir fry until slightly blackened. Add a little more olive oil, add shrimp and stir fry until the shrimp is opaque. It doesn't take very long. Serve in tortillas or over rice. This is a low calorie, 260 calories per serving, recipe. And it is delicious! Get creative and add to your favorite salad or recipe.
1 T. Paprika
1/2 t. salt
1/2 t. garlic powder
1/2 t. ground red pepper
1/4 t. ground thyme
1/8 t. ground allspice
2 T. olive oil
1-1/2 pounds shrimp - peeled & deveined
Mix shrimp with olive oil. Combine first seven ingredients, mixing well, and add to shrimp. At this point - you can place shrimps on skewers and barbeque, or make shrimp fajitas. For fajitas, over high heat, add a little olive oil, onions, peppers, garlics, mushrooms (any thing you like) and stir fry until slightly blackened. Add a little more olive oil, add shrimp and stir fry until the shrimp is opaque. It doesn't take very long. Serve in tortillas or over rice. This is a low calorie, 260 calories per serving, recipe. And it is delicious! Get creative and add to your favorite salad or recipe.
Wednesday, January 20, 2010
Wow, did I get lazy last night
And still I managed a home cooked meal. :)
So I covered six chicken breasts (still frozed) in a garlic rub that I got from Pampered chef and threw them in the oven at 350 for 40 min. With about 10 min left on the chicken I started 5 cups of penne noodles boiling. Then I looked around the kitchen for about 10 min for the stupid can opener. Finally found it and put 2 small cans Hunts tomato paste and 2 cans water on a medium heat. I added a tablespoon of dried minced onions, some garlic powder and kosher salt. Then I pulled the chicken out and chopped up 1 and 1/2 of the breasts and added them to the sauce. Noodles were done at this point. I actually had horribly neglected them while searching for the cursed can opener, so they were stuck to the bottom of the pan. Drained them and scraped them and poured the sauce on. (Onions weren't quite done yet. Could have used a few more minutes, I think.) After dinner I chopped up the remaining chicken for use with a future dinner.
Overall, a success. Could have been better with more effort/time put into it.
So I covered six chicken breasts (still frozed) in a garlic rub that I got from Pampered chef and threw them in the oven at 350 for 40 min. With about 10 min left on the chicken I started 5 cups of penne noodles boiling. Then I looked around the kitchen for about 10 min for the stupid can opener. Finally found it and put 2 small cans Hunts tomato paste and 2 cans water on a medium heat. I added a tablespoon of dried minced onions, some garlic powder and kosher salt. Then I pulled the chicken out and chopped up 1 and 1/2 of the breasts and added them to the sauce. Noodles were done at this point. I actually had horribly neglected them while searching for the cursed can opener, so they were stuck to the bottom of the pan. Drained them and scraped them and poured the sauce on. (Onions weren't quite done yet. Could have used a few more minutes, I think.) After dinner I chopped up the remaining chicken for use with a future dinner.
Overall, a success. Could have been better with more effort/time put into it.
Thursday, January 7, 2010
Simple Mushroom Sauce
The other night Forrest made wild rice with mushroom sauce. It was delicious and so simple! The recipe he used for the sauce came from http://www.helpwithcooking.com/sauces/mushroom-sauce.html. He didn't use any olive oil (who uses warm fat to melt other fat?). Next time, he says, he will adapt the recipe with spices and/or other additions.
Simple mushroom sauce
Ingredients- 6 oz (170 g) of thinly sliced mushrooms
- ½ pint of milk
- ½ oz (15 g) of butter
- 1 heaped tbsp of flour
- olive oil
- salt and pepper
- Heat a little olive oil and melt the butter in it.
- Add the mushrooms and sauté until the mushrooms are soft and dark in colour.
- Remove the pan from the heat and set aside.
- Add the flour and pour in the milk.
- Mix the ingredients together, stirring continuously.
- Return the pan to a medium heat and cook the sauce, stirring constantly until it thickens.
- Season with salt and pepper and cook for 5 - 8 minutes.
- Serve hot.
Wednesday, January 6, 2010
Peach Gingerbread
This is a recipe that I made over Christmas weekend. It was a big hit! :) I made it in mini bread loaves, but the recipe is for muffins. I think that it is delicious either way! Mindi
Peach Gingerbread
2 cups All Purpose Flour
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon of salt
½ teaspoon of ground cinnamon
¼ teaspoon ground cloves
½ cup of sugar
½ cup of applesauce
¼ cup of apple juice
¼ cup of Molasses
1 egg
2 tablespoons vegetable oil
1 can of peaches in juice, drained and chopped
1. Preheat oven to 400 degrees F. Line cupcake pan with liners.
2. In large bowl, combine flour, baking powder, ginger, salt and spices.
3. In small bowl, combine sugar, apple sauce, apple juice, molasses, egg and oil.
4. Stir in apple sauce mixture into flour mixture until moistened. Fold in peaches.
5. Spoon into muffin cups.
6. Bake 20 minutes.
Peach Gingerbread
2 cups All Purpose Flour
2 teaspoons baking powder
1 teaspoon ground ginger
½ teaspoon of salt
½ teaspoon of ground cinnamon
¼ teaspoon ground cloves
½ cup of sugar
½ cup of applesauce
¼ cup of apple juice
¼ cup of Molasses
1 egg
2 tablespoons vegetable oil
1 can of peaches in juice, drained and chopped
1. Preheat oven to 400 degrees F. Line cupcake pan with liners.
2. In large bowl, combine flour, baking powder, ginger, salt and spices.
3. In small bowl, combine sugar, apple sauce, apple juice, molasses, egg and oil.
4. Stir in apple sauce mixture into flour mixture until moistened. Fold in peaches.
5. Spoon into muffin cups.
6. Bake 20 minutes.
Sunday, January 3, 2010
Easy low-fat white sauce
So this was pretty good for what I was going for. Wanted a flavorful sauce for pasta without a lot of calories. I've made similar sauces, but this was my favorite combination. I was using flour for thickener, but it tended to burn on the bottom.
4 cups milk
1 tsp dried oregano
1 tsp garlic powder
2 tbsp minced dried onions
pinch dried peppers (for just a very little kick
enough corn starch to thicken it.
salt and pepper to taste
Mix the corn starch with a cup of milk and then combine all the milk together in a medium sauce pan. Slowly heat the milk to a simmer. While it is heating you can add the other ingredients. Make sure to stir constantly until at desired consistency. Add to pasta and toss to coat evenly.
edit: Originally wrote 2 tbsp minced garlic. Wow! That would be something! I like garlic, but that is too much. :)
4 cups milk
1 tsp dried oregano
1 tsp garlic powder
2 tbsp minced dried onions
pinch dried peppers (for just a very little kick
enough corn starch to thicken it.
salt and pepper to taste
Mix the corn starch with a cup of milk and then combine all the milk together in a medium sauce pan. Slowly heat the milk to a simmer. While it is heating you can add the other ingredients. Make sure to stir constantly until at desired consistency. Add to pasta and toss to coat evenly.
edit: Originally wrote 2 tbsp minced garlic. Wow! That would be something! I like garlic, but that is too much. :)
Tuesday, December 22, 2009
Enchilada Hash Browns
Made this the other night and it worked well. Everyone liked it except Kendra, our potato and cheese hater. Definitely want to keep this in mind for future really easy meals.
Enchilada Hash Browns
1 Tbsp of vegitable oil
grated potatos (or a bag of frozen hash browns)
1 lb browned ground beef with the fat drained
1 can black beans, drained and rinsed
1 can red enchilada sauce
a cup or two grated cheddar cheese
Heat oil in a large deep skillet, and tilt the pan so the oil covers the bottom. Add the hash browns and cook until golden, then flip them. Spread the ground beef evenly on top the hash browns, same with the beans, then pour the sauce evenly over them. Top with the cheese and cover. Cook until the cheese is melted and then serve.
Enchilada Hash Browns
1 Tbsp of vegitable oil
grated potatos (or a bag of frozen hash browns)
1 lb browned ground beef with the fat drained
1 can black beans, drained and rinsed
1 can red enchilada sauce
a cup or two grated cheddar cheese
Heat oil in a large deep skillet, and tilt the pan so the oil covers the bottom. Add the hash browns and cook until golden, then flip them. Spread the ground beef evenly on top the hash browns, same with the beans, then pour the sauce evenly over them. Top with the cheese and cover. Cook until the cheese is melted and then serve.
Friday, December 18, 2009
Latkes!
Tomorrow is the last day of Hanukkah. We made latkes today! This recipe is for a small batch, because then they all cook before the oil burns. This amount made 10 small latkes (about the size of coasters).
We used:
3 potatoes
1 onion
1 egg
1 Tbsp flour
1/2 tsp salt
a dash of black pepper
enough canola oil to put 3/4 inch in the bottom of a deep skillet/frying pan
Shred the potatoes and onions. You can use a food processor, as I did, or a potato peeler, which takes hours and hours.
Put the shredded potatoes and onions into a clean tea towel and squeeze as much liquid as possible out of them. The best latkes start with the driest potato and onion shreds. Don't skip this step like I did a couple years ago; it will make the whole process easier, safer, and tastier.
Put your drier potato and onion shreds into a mixing bowl. Stir in the egg, flour, salt, and pepper. Mix it well.
Heat your skillet. Pour canola oil in to a level of about 3/4 inch. Turn the burner to about the lowest possible on a gas stove, or maybe a low medium on an electric stove. Wait a couple minutes for the oil to get hot.
Use about a handful of the mixture to form each flattish, roundish latke. Use a metal or wooden slotted spoon to carefully lower each latke into the pan. You can put a few latkes in at once, as long as there is room between them. Let them cook in the oil for a couple of minutes until the bottoms are brown. Carefully flip each latke over to cook the other side. When both sides are cooked, carefully remove the latke from the oil and set to cool on butcher paper (or a brown paper bag, or newspaper, whatever you have).
Let the latkes cool for at least 5 minutes, but then eat them pretty soon because they are best fresh. Eat them plain or serve with applesauce, sour cream, or jam.
Happy Hannukah!
We used:
3 potatoes
1 onion
1 egg
1 Tbsp flour
1/2 tsp salt
a dash of black pepper
enough canola oil to put 3/4 inch in the bottom of a deep skillet/frying pan
Shred the potatoes and onions. You can use a food processor, as I did, or a potato peeler, which takes hours and hours.
Put the shredded potatoes and onions into a clean tea towel and squeeze as much liquid as possible out of them. The best latkes start with the driest potato and onion shreds. Don't skip this step like I did a couple years ago; it will make the whole process easier, safer, and tastier.
Put your drier potato and onion shreds into a mixing bowl. Stir in the egg, flour, salt, and pepper. Mix it well.
Heat your skillet. Pour canola oil in to a level of about 3/4 inch. Turn the burner to about the lowest possible on a gas stove, or maybe a low medium on an electric stove. Wait a couple minutes for the oil to get hot.
Use about a handful of the mixture to form each flattish, roundish latke. Use a metal or wooden slotted spoon to carefully lower each latke into the pan. You can put a few latkes in at once, as long as there is room between them. Let them cook in the oil for a couple of minutes until the bottoms are brown. Carefully flip each latke over to cook the other side. When both sides are cooked, carefully remove the latke from the oil and set to cool on butcher paper (or a brown paper bag, or newspaper, whatever you have).
Let the latkes cool for at least 5 minutes, but then eat them pretty soon because they are best fresh. Eat them plain or serve with applesauce, sour cream, or jam.
Happy Hannukah!
Monday, December 14, 2009
Flatbread Pizza!
Okay, this is the easiest recipe ever, and so intuitive that you've all probably made a variation at one point or another. It's especially good for kids and folks who like to eat different things, because everyone gets to make their own. Mostly I just wanted to post about how AWESOME this version tasted tonight. WOW. Forrest rated it a 9, and only 9 rather than 10 because he wanted more when he had finished his!
You will need:
flatbread pitas (softer and more wonderful than pocket pitas)
tomato paste (about 1 oz per pita. Try to get the unadulterated kind; the ingredients on the can should say "Tomatoes" and nothing else)
water
oregano
basil
thyme
garlic powder
onion powder
mozzarella cheese, between one and two ounces per pita.
toppings! (this evening for two pita pizzas we used about 1.5 cups of frozen kale, 1 finely diced medium spicy jalapeno, 1 tomato, and about 1.5 ounces lower-sodium salami)
Mix the tomato paste with a little bit of water, until it is easy to stir without being at all runny or soupy. Mix in oregano, basil, thyme, garlic powder and onion powder to taste.
Use a soup spoon to plop just one big spoonful onto the center of each pita. Spread it around with the back of the spoon. If you think you need more, add a little at a time. Don't go overboard or the final result will be sticky and mushy.
Top each pita with shredded mozzarella cheese and your other toppings. I always put a little bit more cheese on top at the end.
Place the pita pizzas onto a cookie sheet (or right onto the oven rack if you want extra crispy crust). Bake at 350 degrees Fahrenheit for about 15-20 minutes. There is no need to preheat the oven.
Eat and enjoy!!!
You will need:
flatbread pitas (softer and more wonderful than pocket pitas)
tomato paste (about 1 oz per pita. Try to get the unadulterated kind; the ingredients on the can should say "Tomatoes" and nothing else)
water
oregano
basil
thyme
garlic powder
onion powder
mozzarella cheese, between one and two ounces per pita.
toppings! (this evening for two pita pizzas we used about 1.5 cups of frozen kale, 1 finely diced medium spicy jalapeno, 1 tomato, and about 1.5 ounces lower-sodium salami)
Mix the tomato paste with a little bit of water, until it is easy to stir without being at all runny or soupy. Mix in oregano, basil, thyme, garlic powder and onion powder to taste.
Use a soup spoon to plop just one big spoonful onto the center of each pita. Spread it around with the back of the spoon. If you think you need more, add a little at a time. Don't go overboard or the final result will be sticky and mushy.
Top each pita with shredded mozzarella cheese and your other toppings. I always put a little bit more cheese on top at the end.
Place the pita pizzas onto a cookie sheet (or right onto the oven rack if you want extra crispy crust). Bake at 350 degrees Fahrenheit for about 15-20 minutes. There is no need to preheat the oven.
Eat and enjoy!!!
Friday, December 11, 2009
Cinnamon Vanilla French Toast
I love cinnamon french toast, but I hate how the cinnamon clumps in the egg batter. I've tried various solutions (btw, adding it to the milk and stirring it up just makes cinnamon-milk foam) but this is the one that actually works.
8 eggs
1/2 cup cinnamon-sugar mix (nice and blended)
1 tsp vanilla
1/4 cup milk
16 slices bread
The only thing I actually measure are the eggs :P. Put the cinnamon-sugar in the dipping bowl. Add the eggs and the milk and the vanilla. Let sit for a couple minutes while the egg/milk soaks into the sugar. Mix well. Dip the bread as usual. Stir the eggs every time they sit for more than a minute or so, or the sugar accumulates on the bottom.
8 eggs
1/2 cup cinnamon-sugar mix (nice and blended)
1 tsp vanilla
1/4 cup milk
16 slices bread
The only thing I actually measure are the eggs :P. Put the cinnamon-sugar in the dipping bowl. Add the eggs and the milk and the vanilla. Let sit for a couple minutes while the egg/milk soaks into the sugar. Mix well. Dip the bread as usual. Stir the eggs every time they sit for more than a minute or so, or the sugar accumulates on the bottom.
Wednesday, December 9, 2009
Delicious, Vaguely Asian or Middle Eastern Any-Nut Sauce
Most of my cooking tends along the lines of Italian or Latin American type seasoning. Yesterday we had some leftover quinoa and wanted some kind of sauce and a change of pace. I derived this recipe from some suggestions I found on intertube. It was AMAZING! I think it would go well on pasta, rice, or any other kinds of grains, or even hot or cold vegetables. It's very taste-ful, so you only need a couple of spoonfuls over your meal.
As you might have noticed, my recipes tend to be very flexible. You can use more or less of any of the ingredients, according to your preferences.
2 Tbs nut butter (I used tahini, but you could use peanut butter or another nut butter)
Juice of a lemon OR 1 tsp rice wine vinegar
2 tsp ground ginger
1/4 tsp powdered garlic
1/8 tsp cayenne powder (or more or less to taste)
1/2 Tbs sugar
Water, enough for dissolving sugar and thinning to the right consistency
Dissolve the sugar in a bit of warm water, then mix everything up together! Add enough water to make a nice sauce consistency -- not pasty and not soupy.
As you might have noticed, my recipes tend to be very flexible. You can use more or less of any of the ingredients, according to your preferences.
2 Tbs nut butter (I used tahini, but you could use peanut butter or another nut butter)
Juice of a lemon OR 1 tsp rice wine vinegar
2 tsp ground ginger
1/4 tsp powdered garlic
1/8 tsp cayenne powder (or more or less to taste)
1/2 Tbs sugar
Water, enough for dissolving sugar and thinning to the right consistency
Dissolve the sugar in a bit of warm water, then mix everything up together! Add enough water to make a nice sauce consistency -- not pasty and not soupy.
Tags for special diets!
Hey Fam,
I just went back and added a "low sodium" tag to the recipes of mine that qualify. What other tags would be useful to folks? I'm thinking "gluten free" (which Mindi might already have done, but I'll go back and add to mine that are gf). What else?
Caveat: The labels will go on recipes that CAN be made low sodium or gluten free (or whatever else you guys suggest). If you are trying to cook for a special diet, choose wisely the specific ingredients you use for a "low sodium" or "gluten free" recipe. For instance, some mozzarella cheese has 1% or less of your RDA of sodium, but some other brands have up to 12%. Similarly, some peanut butter is gluten free, but other peanut butter is processed in a plant that also processes gluten, so choose wisely.
Also, if you're not sure how to add tags, it's easy. Just click the pencil at the bottom of a post you published. It will take you to a page that lets you edit the post. At the bottom of the page you will see "labels" and you can add a label to it there.
The low sodium label will be tremendously useful to me, so if you're still not sure how to add the tag, but you know a recipe can be made low sodium, gluten free, or something else, leave me a comment or send me an email and I will go in and tag it. ***Edit: Or maybe I can't, but maybe Dave can?***
Thanks!
Love,
Gretchen
I just went back and added a "low sodium" tag to the recipes of mine that qualify. What other tags would be useful to folks? I'm thinking "gluten free" (which Mindi might already have done, but I'll go back and add to mine that are gf). What else?
Caveat: The labels will go on recipes that CAN be made low sodium or gluten free (or whatever else you guys suggest). If you are trying to cook for a special diet, choose wisely the specific ingredients you use for a "low sodium" or "gluten free" recipe. For instance, some mozzarella cheese has 1% or less of your RDA of sodium, but some other brands have up to 12%. Similarly, some peanut butter is gluten free, but other peanut butter is processed in a plant that also processes gluten, so choose wisely.
Also, if you're not sure how to add tags, it's easy. Just click the pencil at the bottom of a post you published. It will take you to a page that lets you edit the post. At the bottom of the page you will see "labels" and you can add a label to it there.
The low sodium label will be tremendously useful to me, so if you're still not sure how to add the tag, but you know a recipe can be made low sodium, gluten free, or something else, leave me a comment or send me an email and I will go in and tag it. ***Edit: Or maybe I can't, but maybe Dave can?***
Thanks!
Love,
Gretchen
Wednesday, December 2, 2009
Gluten Free Butternut Squash Pie
This was my favorite recipe from our Thanksgiving. You can buy a regular pie crust (or buy a gluten free one if you would like) to save on time and patience. I love Butternut Squash, so I enjoyed having a new way to share it. I also made this same recipe with fresh pumpkin for a pumpkin pie. Both were wonderful. Nobody would have know the crust was gluten free, if I hadn't have told them. :) Mindi
(Bryan found this on npr.org about a Gluten Free Thanksgiving. Very good recipes.)
Gluten-Free Butternut Squash Pie
What's Thanksgiving without pie? This gluten-free version is every bit as delectable as those containing wheat flour, with a flaky crust and a creamy, spicy filling. Butternut squash pie is a fun departure from traditional pumpkin, but for purists, check the variations for the good old standard. This version has a bit of a kick and goes amazingly well with cold whipped cream on top.
Gluten-Free Butternut Squash Pie
Enlarge Stephanie Stiavetti for NPR
Gluten-Free Butternut Squash Pie
Stephanie Stiavetti for NPR
Makes 8 servings
Crust
1 cup Gluten-Free Flour Mix (recipe below)
5 teaspoons sweet rice flour
2 teaspoons sugar
1/2 teaspoon xanthan gum
Pinch of salt
6 tablespoons cold salted butter
1 large egg
1 teaspoon orange juice
Prepare a 9-inch pie pan by greasing it with butter or nonstick baking spray and generously coating it with Gluten-Free Flour Mix (recipe below).
Mix flours, sugar, xanthan gum and salt in a bowl. Using a pastry cutter or fork, cut cold butter into dry ingredients until it becomes crumbly and resembles small peas. Add egg and orange juice, and mix with a fork until the dough combines. Form into a ball and place in the refrigerator, covered with wax paper, for 10 minutes.
Lay down a sheet of wax paper and place the ball of dough in the middle. Lay another piece of wax paper over the top and press down gently with your hands to flatten the ball. Roll the dough with a rolling pin until it is about 1/4-inch thick, making sure to keep an even thickness and fill in any cracks with dough from the edges.
Remove the top sheet of wax paper and place the dough in the pan, then peel off the remaining sheet of wax paper and gently press the dough into the pan. Take care not to puncture the dough with your fingers or fingernails. Crimp the edges and prick a few holes in the bottom of the dough with a fork. Cover pie pan loosely with wax paper and place in freezer for 15 minutes.
While the dough is freezing, place rack in the middle of the oven and preheat oven to 350 degrees.
Remove pie pan from freezer and line crust with aluminum foil, making sure to seal the edges so they don't burn. Bake for 10 minutes, then remove foil and bake for another 10 minutes, or until crust is a pale brown. Remove from oven and set aside.
Filling
2 pounds butternut squash
3/4 cup low-fat milk
1/2 cup packed brown sugar
3/4 cup heavy whipping cream
5 tablespoons sugar
1 tablespoon butter, melted
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 large eggs
Squash
Preheat to 425 degrees.
Cut squash in half lengthwise and scoop out seeds with a spoon. Lay squash facedown on a jelly-roll pan and pour 1/2 cup of water into the pan. Roast in oven for 1 hour, checking occasionally to make sure there is still water in the pan. Squash is done when a fork easily penetrates the flesh. Remove squash from oven, allow to cool and scoop flesh out with a spoon. You need 1 1/2 cups of mashed squash for the filling.
Assembly
Make a shield for the edge of the pie crust by cutting 3-inch-thick strips of foil and folding them over the edges of your crust to protect them from burning. The foil should not dip down into the basin of the pan. Make sure it just covers the crimped parts around the rim of the pie pan.
To make the filling, combine all ingredients in a blender or food processor. Blend on high for 1 minute, or until ingredients are liquefied. Pour filling into pie crust and carefully place on the center rack of the oven. Bake for 45 minutes, or until a toothpick inserted in the pie comes out clean.
Place pie on wire rack until completely cooled. Slice and serve with whipped cream, which is nice with a little cayenne pepper.
Variation: For standard pumpkin pie, replace the butternut squash with 1 1/2 cups of fresh, unseasoned pumpkin puree. If you are roasting your own pumpkin, cut open the top, scoop out the seeds and split the body into four pieces. Roast according to directions above.
Gluten-Free Flour Mix
This flour mixture is light while remaining sturdy, and acts as a great alternative to wheat flours. Make up a big batch and keep it in your pantry for when you need gluten-free flour.
Makes 3 cups
2 cups finely ground brown rice flour
2/3 cup potato starch (not potato flour)
1/3 cup tapioca flour
Mix flours in a large bowl. Sift and store in an airtight container in the freezer.
(Bryan found this on npr.org about a Gluten Free Thanksgiving. Very good recipes.)
Gluten-Free Butternut Squash Pie
What's Thanksgiving without pie? This gluten-free version is every bit as delectable as those containing wheat flour, with a flaky crust and a creamy, spicy filling. Butternut squash pie is a fun departure from traditional pumpkin, but for purists, check the variations for the good old standard. This version has a bit of a kick and goes amazingly well with cold whipped cream on top.
Gluten-Free Butternut Squash Pie
Enlarge Stephanie Stiavetti for NPR
Gluten-Free Butternut Squash Pie
Stephanie Stiavetti for NPR
Makes 8 servings
Crust
1 cup Gluten-Free Flour Mix (recipe below)
5 teaspoons sweet rice flour
2 teaspoons sugar
1/2 teaspoon xanthan gum
Pinch of salt
6 tablespoons cold salted butter
1 large egg
1 teaspoon orange juice
Prepare a 9-inch pie pan by greasing it with butter or nonstick baking spray and generously coating it with Gluten-Free Flour Mix (recipe below).
Mix flours, sugar, xanthan gum and salt in a bowl. Using a pastry cutter or fork, cut cold butter into dry ingredients until it becomes crumbly and resembles small peas. Add egg and orange juice, and mix with a fork until the dough combines. Form into a ball and place in the refrigerator, covered with wax paper, for 10 minutes.
Lay down a sheet of wax paper and place the ball of dough in the middle. Lay another piece of wax paper over the top and press down gently with your hands to flatten the ball. Roll the dough with a rolling pin until it is about 1/4-inch thick, making sure to keep an even thickness and fill in any cracks with dough from the edges.
Remove the top sheet of wax paper and place the dough in the pan, then peel off the remaining sheet of wax paper and gently press the dough into the pan. Take care not to puncture the dough with your fingers or fingernails. Crimp the edges and prick a few holes in the bottom of the dough with a fork. Cover pie pan loosely with wax paper and place in freezer for 15 minutes.
While the dough is freezing, place rack in the middle of the oven and preheat oven to 350 degrees.
Remove pie pan from freezer and line crust with aluminum foil, making sure to seal the edges so they don't burn. Bake for 10 minutes, then remove foil and bake for another 10 minutes, or until crust is a pale brown. Remove from oven and set aside.
Filling
2 pounds butternut squash
3/4 cup low-fat milk
1/2 cup packed brown sugar
3/4 cup heavy whipping cream
5 tablespoons sugar
1 tablespoon butter, melted
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
2 large eggs
Squash
Preheat to 425 degrees.
Cut squash in half lengthwise and scoop out seeds with a spoon. Lay squash facedown on a jelly-roll pan and pour 1/2 cup of water into the pan. Roast in oven for 1 hour, checking occasionally to make sure there is still water in the pan. Squash is done when a fork easily penetrates the flesh. Remove squash from oven, allow to cool and scoop flesh out with a spoon. You need 1 1/2 cups of mashed squash for the filling.
Assembly
Make a shield for the edge of the pie crust by cutting 3-inch-thick strips of foil and folding them over the edges of your crust to protect them from burning. The foil should not dip down into the basin of the pan. Make sure it just covers the crimped parts around the rim of the pie pan.
To make the filling, combine all ingredients in a blender or food processor. Blend on high for 1 minute, or until ingredients are liquefied. Pour filling into pie crust and carefully place on the center rack of the oven. Bake for 45 minutes, or until a toothpick inserted in the pie comes out clean.
Place pie on wire rack until completely cooled. Slice and serve with whipped cream, which is nice with a little cayenne pepper.
Variation: For standard pumpkin pie, replace the butternut squash with 1 1/2 cups of fresh, unseasoned pumpkin puree. If you are roasting your own pumpkin, cut open the top, scoop out the seeds and split the body into four pieces. Roast according to directions above.
Gluten-Free Flour Mix
This flour mixture is light while remaining sturdy, and acts as a great alternative to wheat flours. Make up a big batch and keep it in your pantry for when you need gluten-free flour.
Makes 3 cups
2 cups finely ground brown rice flour
2/3 cup potato starch (not potato flour)
1/3 cup tapioca flour
Mix flours in a large bowl. Sift and store in an airtight container in the freezer.
Gluten Free Corn Bread
Cornbread
Adapted from a recipe by Patsy Watkins via Crescent Dragonwagon
1 cup stone-ground yellow cornmeal
¾ cup sweet rice flour
¼ cup corn starch
½ tsp. Xanthan gum
1 Tbsp. gluten-free baking powder
2 Tbsp. sugar
½ tsp. salt
¼ tsp. baking soda
1 ½ c. buttermilk (or almond milk soured with ¼ tsp. apple cider vinegar)
1 egg, beaten
¼ cup canola oil
¾ cup frozen corn kernels, thawed
¾ cup grated cheese
2 Tbsp. butter or canola margarine
Preheat the oven to 375 degrees. Put the butter or margarine in a 9” X 9” cast-iron skillet or baking pan and place it in the oven until the butter is melted.
In a large bowl, sift together the flour, cornstarch, Xanthan gum, baking powder, sugar and salt. Add the cornmeal and mix well. Add the grated cheese and mix until the cheese is coated with the dry ingredients.
In another bowl, mix the buttermilk and baking soda. Add the beaten egg and the canola oil and mix thoroughly.
Make a well in the center of the dry ingredients and pour the liquid mix into it. Mix the liquid ingredients with the dry with as few strokes as possible. Pour the batter into the hot pan and bake for 25 minutes.
Cool for about 20 minutes before cutting.
Serves 6 – 8
Adapted from a recipe by Patsy Watkins via Crescent Dragonwagon
1 cup stone-ground yellow cornmeal
¾ cup sweet rice flour
¼ cup corn starch
½ tsp. Xanthan gum
1 Tbsp. gluten-free baking powder
2 Tbsp. sugar
½ tsp. salt
¼ tsp. baking soda
1 ½ c. buttermilk (or almond milk soured with ¼ tsp. apple cider vinegar)
1 egg, beaten
¼ cup canola oil
¾ cup frozen corn kernels, thawed
¾ cup grated cheese
2 Tbsp. butter or canola margarine
Preheat the oven to 375 degrees. Put the butter or margarine in a 9” X 9” cast-iron skillet or baking pan and place it in the oven until the butter is melted.
In a large bowl, sift together the flour, cornstarch, Xanthan gum, baking powder, sugar and salt. Add the cornmeal and mix well. Add the grated cheese and mix until the cheese is coated with the dry ingredients.
In another bowl, mix the buttermilk and baking soda. Add the beaten egg and the canola oil and mix thoroughly.
Make a well in the center of the dry ingredients and pour the liquid mix into it. Mix the liquid ingredients with the dry with as few strokes as possible. Pour the batter into the hot pan and bake for 25 minutes.
Cool for about 20 minutes before cutting.
Serves 6 – 8
Wild Rice Stuffing (Gluten Free)
Bryan's dad has been trying to cut gluten out of his diet, so I contacted a lady who lives in this area to help me out with some gluten free recipes. They were delicious! Hope you enjoy. Mindi
Wild Rice Stuffing
It’s best to prepare this the night before you will use it.
1 large onion
4 carrots
4 stalks celery
2 cups wild rice
3 Tbsp. olive oil
7 cups chicken stock, or half stock and half water
3 cloves garlic
2 Tbsp. dried parsley leaves
2 Tbsp. fresh rosemary leaves
Salt and pepper to taste
Chop the onion, carrots and celery. Heat the olive oil in a stock pot or saucepan large enough to hold 2 quarts. Sauté the onion, carrots and celery in the oil until the onion is translucent. Wash the wild rice and add it to the onion mixture. Sauté for 5 minutes more.
Heat the chicken stock in a saucepan until it is boiling. Add it to the rice and onion mixture. Cover and allow the rice to cook for 40 to 50 minutes. It should still be a bit chewy, not soft.
Slice the garlic cloves. Add the garlic, parsley and rosemary to the rice mixture. Add salt and pepper.
Place the stuffing in the bird so that the stuffing takes up about ¾ of the cavity. Also stuff the crop area. Close the bird according to your preference (i.e., sew it shut or use skewers) and bake it according to the directions for a stuffed bird, usually around 25 minutes to the pound.
Other things that can be added are: wild mushrooms, dried cranberries, pecans, sage, thyme, chunks of sweet potato, etc.
Makes 8 cups
Wild Rice Stuffing
It’s best to prepare this the night before you will use it.
1 large onion
4 carrots
4 stalks celery
2 cups wild rice
3 Tbsp. olive oil
7 cups chicken stock, or half stock and half water
3 cloves garlic
2 Tbsp. dried parsley leaves
2 Tbsp. fresh rosemary leaves
Salt and pepper to taste
Chop the onion, carrots and celery. Heat the olive oil in a stock pot or saucepan large enough to hold 2 quarts. Sauté the onion, carrots and celery in the oil until the onion is translucent. Wash the wild rice and add it to the onion mixture. Sauté for 5 minutes more.
Heat the chicken stock in a saucepan until it is boiling. Add it to the rice and onion mixture. Cover and allow the rice to cook for 40 to 50 minutes. It should still be a bit chewy, not soft.
Slice the garlic cloves. Add the garlic, parsley and rosemary to the rice mixture. Add salt and pepper.
Place the stuffing in the bird so that the stuffing takes up about ¾ of the cavity. Also stuff the crop area. Close the bird according to your preference (i.e., sew it shut or use skewers) and bake it according to the directions for a stuffed bird, usually around 25 minutes to the pound.
Other things that can be added are: wild mushrooms, dried cranberries, pecans, sage, thyme, chunks of sweet potato, etc.
Makes 8 cups
Saturday, November 28, 2009
Thankgiving Roll
So I was calling this Thanksgiving Sushi, but Jana said that was misleading because the only thing sushi about this is the fact that it's round. So she renamed it Thanksgiving in a bite :).
Anyway, it was a hit and really easy.
Thanksgiving Roll
1 chicken breast (yeah, that's right. Chicken. I couldn't find a turkey breast cheap enough)
1 tsp rubbed sage
2/3 cup craisens
pie crust
1 pkg Stovetop Stuffing appetizer
Boil chicken breast in a small pan with the sage until cooked through. Remove from water, let cool and shred. Meanwhile prepare stovetop according to directions. Mix craisens in with chicken with a little water and microwave for 30 sec.
Roll pie crust out to 3x9 inch square. Put a layer of stuffing down on the pie crust and press until flat, leaving a about 1/4 inch on the long edges. Place shredded chicken and craisens down the center. Gently roll the crust so that the stuffing folds around the chicken. Gently press the edges of the crust closed and place on a baking pan seam down. Bake @350F for about 25min, or until crust is golden brown. Slice in to rounds with a sharp serrated blade and serve.
Anyway, it was a hit and really easy.
Thanksgiving Roll
1 chicken breast (yeah, that's right. Chicken. I couldn't find a turkey breast cheap enough)
1 tsp rubbed sage
2/3 cup craisens
pie crust
1 pkg Stovetop Stuffing appetizer
Boil chicken breast in a small pan with the sage until cooked through. Remove from water, let cool and shred. Meanwhile prepare stovetop according to directions. Mix craisens in with chicken with a little water and microwave for 30 sec.
Roll pie crust out to 3x9 inch square. Put a layer of stuffing down on the pie crust and press until flat, leaving a about 1/4 inch on the long edges. Place shredded chicken and craisens down the center. Gently roll the crust so that the stuffing folds around the chicken. Gently press the edges of the crust closed and place on a baking pan seam down. Bake @350F for about 25min, or until crust is golden brown. Slice in to rounds with a sharp serrated blade and serve.
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