cooking spray
3 Tbsp bread crumbs
3 1/4 c all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 c butter, softened
2 1/2 c granulated sugar
2 tsp lemon extract
3 eggs
1 1/2 Tbsp grated lemon rind (about 2 lemons)
1/4 c fresh lemon juice, divided
8 oz sour cream
1 c powdered sugar
Preheat oven to 350 degrees. Spray a 10" tube pan with cooking spray and dust with breadcrumbs.
Combine flour, baking soda and salt with a whisk. Beat butter with electric mixer at medium speed in large bowl until light and fluffy. Gradually add sugar and lemon extract; blend well. Add eggs, one at a time; beat well after each. Add lemon rind and 2 Tbsp lemon juice; beat for 30 seconds. Add flour mixture to sugar mixture alternately with sour cream, beating on low speed, beginning and ending with flour mixture.
Spoon batter into prepared pan. Bake at 350 degrees for 1 hour 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; then remove from pan and cool completely on wire rack.
Combine 2 Tbsp lemon juice and powdered sugar. Drizzle glaze over top of cake.
NOTES
From Cooking Light.
Untried.
Friday, March 6, 2009
Brown Sugar Pavlovas with Fruit
4 egg whites
2 tsp cornstarch
1/4 tsp salt
3/4 c granulated sugar
1/4 c packed brown sugar
1 tsp vanilla extract
3/4 c whipping cream
2 Tbsp powdered sugar
1/4 tsp ground cinnamon
3 c chopped fresh pineapple
3/4 c peeled chopped kiwi fruit
3/4 c fresh blackberries or raspberries
3 Tbsp caramel sundae topping
Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper. Draw 6 (4") circles on the paper. Turn paper over and secure with masking tape.
Beat egg whites, cornstarch and salt with electric mixer on high speed until foamy. Add white and brown sugars, 1 Tbsp at a time, beating until thick and glossy. Add vanilla, beating well.
Divide egg white mixture evenly among the six circles. With the back of a spoon, shape meringues into nests with 1" sides. Place meringues in oven. Immediately reduce oven temperature to 300 degrees and bake for 1 hour. After an hour, turn off oven and cool the meringues in the closed oven for at least 4 hours or until completely dry. (Meringues are done when surface is dry and then can be removed from paper without sticking to fingers.) Carefully remove meringue nests from paper.
Beat whipping cream, powdered sugar and cinnamon with mixer on high speed until stiff peaks form. Dollop 1/4 c whipped cream into each meringue nest. Top each with 1/2 c pineapple, 2 Tbsp kiwi and 2 Tbsp berries. Drizzle each with 1 1/2 tsp caramel sauce.
* The meringues can be frozen for up to 2 months. Remove them from the freezer before assembly, but no reheating is required.
NOTES
From Cooking Light.
Untried.
2 tsp cornstarch
1/4 tsp salt
3/4 c granulated sugar
1/4 c packed brown sugar
1 tsp vanilla extract
3/4 c whipping cream
2 Tbsp powdered sugar
1/4 tsp ground cinnamon
3 c chopped fresh pineapple
3/4 c peeled chopped kiwi fruit
3/4 c fresh blackberries or raspberries
3 Tbsp caramel sundae topping
Preheat oven to 350 degrees. Cover a large baking sheet with parchment paper. Draw 6 (4") circles on the paper. Turn paper over and secure with masking tape.
Beat egg whites, cornstarch and salt with electric mixer on high speed until foamy. Add white and brown sugars, 1 Tbsp at a time, beating until thick and glossy. Add vanilla, beating well.
Divide egg white mixture evenly among the six circles. With the back of a spoon, shape meringues into nests with 1" sides. Place meringues in oven. Immediately reduce oven temperature to 300 degrees and bake for 1 hour. After an hour, turn off oven and cool the meringues in the closed oven for at least 4 hours or until completely dry. (Meringues are done when surface is dry and then can be removed from paper without sticking to fingers.) Carefully remove meringue nests from paper.
Beat whipping cream, powdered sugar and cinnamon with mixer on high speed until stiff peaks form. Dollop 1/4 c whipped cream into each meringue nest. Top each with 1/2 c pineapple, 2 Tbsp kiwi and 2 Tbsp berries. Drizzle each with 1 1/2 tsp caramel sauce.
* The meringues can be frozen for up to 2 months. Remove them from the freezer before assembly, but no reheating is required.
NOTES
From Cooking Light.
Untried.
Butternut Soup with Pears and Apples
1 Tbsp butter
1 c chopped onion
3/4 c chopped celery
4 c peeled cubed butternut squash
1 3/4 c water
1 c peeled chopped cooking apple
1 c peeled chopped Anjou pear
1/2 c apple juice
1/4 tsp salt
1/8 tsp pepper
1 (14 1/2 oz) can vegetable broth
1 bay leaf
3 Tbsp maple syrup
Melt butter in a stock pot over medium-high heat. Add onion and celery and saute 4 minutes or until tender. Add all remaining ingredients except syrup; bring to a boil. Partially cover, reduce heat and simmer 30 minutes or until tender. Discard bay leaf. Process soup in food processor in batches until smooth. Return pureed soup to pan and stir in syrup. Cook over medium heat 5 minutes or until heated through.
NOTES
From Cooking Light.
Pears and apples add a nice sweetness to the soup.
Not hearty enough for a main dish.
1 c chopped onion
3/4 c chopped celery
4 c peeled cubed butternut squash
1 3/4 c water
1 c peeled chopped cooking apple
1 c peeled chopped Anjou pear
1/2 c apple juice
1/4 tsp salt
1/8 tsp pepper
1 (14 1/2 oz) can vegetable broth
1 bay leaf
3 Tbsp maple syrup
Melt butter in a stock pot over medium-high heat. Add onion and celery and saute 4 minutes or until tender. Add all remaining ingredients except syrup; bring to a boil. Partially cover, reduce heat and simmer 30 minutes or until tender. Discard bay leaf. Process soup in food processor in batches until smooth. Return pureed soup to pan and stir in syrup. Cook over medium heat 5 minutes or until heated through.
NOTES
From Cooking Light.
Pears and apples add a nice sweetness to the soup.
Not hearty enough for a main dish.
Tuscan Chicken Stew
1/2 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp black pepper
1 lb skinned, boned chicken breast, cut into 1" pieces
2 tsp olive oil
2 tsp minced garlic
1/2 c chicken broth
1 (15.5 oz) can cannellini beans (or other white beans), rinsed and drained
1 (7 oz) bottle roasted red peppers, drained, cut into 1/2" pieces
3 1/2 c torn spinach
Combine first 4 ingredients; toss well. Heat oil in a skillet over medium high heat. Add chicken and saute 3 minutes. Add garlic; saute 1 minute. Add broth, beans and peppers. Bring to a boil, reduce heat and simmer 10 minutes or until chicken is done. Stir in spinach; simmer 1 minute.
NOTES
From Cooking Light.
Untried.
1/2 tsp salt
1/4 tsp black pepper
1 lb skinned, boned chicken breast, cut into 1" pieces
2 tsp olive oil
2 tsp minced garlic
1/2 c chicken broth
1 (15.5 oz) can cannellini beans (or other white beans), rinsed and drained
1 (7 oz) bottle roasted red peppers, drained, cut into 1/2" pieces
3 1/2 c torn spinach
Combine first 4 ingredients; toss well. Heat oil in a skillet over medium high heat. Add chicken and saute 3 minutes. Add garlic; saute 1 minute. Add broth, beans and peppers. Bring to a boil, reduce heat and simmer 10 minutes or until chicken is done. Stir in spinach; simmer 1 minute.
NOTES
From Cooking Light.
Untried.
Buttermilk-Pear Pancakes
1 1/4 c all-purpose flour
3/4 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 1/3 c buttermilk
2 Tbsp maple syrup
1 Tbsp vegetable oil
1 egg, lightly beaten
3/4 c peeled, finely chopped Bartlett or Anjou pear
Combine first 5 ingredients in a large bowl.
Combine next 4 ingredients; add to flour mixture; stir until smooth. Fold in pears.
Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are bubbly and edges are cooked. Makes 12 pancakes.
NOTES
From Cooking Light.
Untried.
3/4 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp salt
1 1/3 c buttermilk
2 Tbsp maple syrup
1 Tbsp vegetable oil
1 egg, lightly beaten
3/4 c peeled, finely chopped Bartlett or Anjou pear
Combine first 5 ingredients in a large bowl.
Combine next 4 ingredients; add to flour mixture; stir until smooth. Fold in pears.
Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are bubbly and edges are cooked. Makes 12 pancakes.
NOTES
From Cooking Light.
Untried.
Orange-Ricotta Pancakes
2/3 c all-purpose flour
1/4 c sugar
1/8 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c ricotta cheese
1/4 c milk
2 Tbsp fresh orange juice
1/4 tsp grated orange rind
3 egg yolks, lightly beaten
3 egg whites
Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
Combine ricotta, juice, milk, rind and yolks; add to flour mixture, stirring until smooth.
Beat egg whites with an electric mixer on high speed until stiff peaks form. GEntly fold 1/4 whites into batter; gently fold in remaining egg whites.
Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are bubble and edges are cooked. Serve with Strawberry-Lemon Syrup, fresh strawberries, or orange marmalade. Makes 15 pancakes.
NOTES
From Cooking Light.
Untried.
1/4 c sugar
1/8 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 c ricotta cheese
1/4 c milk
2 Tbsp fresh orange juice
1/4 tsp grated orange rind
3 egg yolks, lightly beaten
3 egg whites
Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
Combine ricotta, juice, milk, rind and yolks; add to flour mixture, stirring until smooth.
Beat egg whites with an electric mixer on high speed until stiff peaks form. GEntly fold 1/4 whites into batter; gently fold in remaining egg whites.
Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are bubble and edges are cooked. Serve with Strawberry-Lemon Syrup, fresh strawberries, or orange marmalade. Makes 15 pancakes.
NOTES
From Cooking Light.
Untried.
Vanilla Maple Syrup
1 1/2 c maple syrup
1 (3") vanilla bean, split lengthwise, or 1/4 tsp vanilla extract
Pour syrup into a medium saucepan. Scrape seeds from vanilla bean; add seeds to syrup. Bring to a simmer over medium heat; cook 5 minutes. Remove from heat; discard bean. Serve over pancakes.
NOTES
From Cooking Light.
Untried.
1 (3") vanilla bean, split lengthwise, or 1/4 tsp vanilla extract
Pour syrup into a medium saucepan. Scrape seeds from vanilla bean; add seeds to syrup. Bring to a simmer over medium heat; cook 5 minutes. Remove from heat; discard bean. Serve over pancakes.
NOTES
From Cooking Light.
Untried.
Strawberry-Lemon Syrup
3 c sliced strawberries, divided
1 c sugar
3/4 c water
2 Tbsp fresh lemon juice
1 tsp grated lemon rind
Combine 2 c strawberries, sugar, water and lemon juice in a non-aluminum medium saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 c (about 20 minutes). Remove from heat and let stand 10 minutes. Stir in remaining strawberries and lemon rind.
Serve hot or cold over pancakes or ice cream.
NOTES
From Cooking Light.
Untried.
1 c sugar
3/4 c water
2 Tbsp fresh lemon juice
1 tsp grated lemon rind
Combine 2 c strawberries, sugar, water and lemon juice in a non-aluminum medium saucepan; bring to a boil over medium-high heat. Cook until reduced to 1 1/2 c (about 20 minutes). Remove from heat and let stand 10 minutes. Stir in remaining strawberries and lemon rind.
Serve hot or cold over pancakes or ice cream.
NOTES
From Cooking Light.
Untried.
Peanut Butter Pancakes
1 1/2 c all-purpose flour
6 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 1/4 c milk
1/4 c chunky peanut butter
1 Tbsp vegetable oil
1/2 tsp vanilla extract
2 eggs, lightly beaten
Combine flour, sugar, baking powder and salt in a large bowl.
Combine remaining ingredients and add to flour mixture, stirring until smooth.
Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with fruit syrup or jam.
Makes 10 pancakes.
NOTES
From Cooking Light.
Untried.
6 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 1/4 c milk
1/4 c chunky peanut butter
1 Tbsp vegetable oil
1/2 tsp vanilla extract
2 eggs, lightly beaten
Combine flour, sugar, baking powder and salt in a large bowl.
Combine remaining ingredients and add to flour mixture, stirring until smooth.
Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with fruit syrup or jam.
Makes 10 pancakes.
NOTES
From Cooking Light.
Untried.
Cheddar Pancakes with Sauteed Apples and Bacon
1 1/3 c all-purpose flour
1 Tbsp sugar
1 1/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1 1/3 c plain yogurt
1 1/4 c shredded extra-sharp Cheddar cheese
2 Tbsp water
2 Tbsp Dijon mustard
2 tsp vegetable oil
1 egg, lightly beaten
1 egg white, lightly beaten
Combine first six ingredients in a large bowl. Combine remaining ingredients; add to flour mixture, stirring until smooth. Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with sauteed apples and bacon. Makes 12 pancakes.
Sauteed Apples and Bacon:
2 bacon slices
8 c peeled, sliced Granny Smith apples
2 Tbsp sugar
Cook bacon until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon and set aside. Add apples and sugar to drippings in pan. Saute 10 minutes or until apples are golden. Stir in bacon; serve over cheddar pancakes.
NOTES
From Cooking Light.
Untried.
1 Tbsp sugar
1 1/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1 1/3 c plain yogurt
1 1/4 c shredded extra-sharp Cheddar cheese
2 Tbsp water
2 Tbsp Dijon mustard
2 tsp vegetable oil
1 egg, lightly beaten
1 egg white, lightly beaten
Combine first six ingredients in a large bowl. Combine remaining ingredients; add to flour mixture, stirring until smooth. Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with sauteed apples and bacon. Makes 12 pancakes.
Sauteed Apples and Bacon:
2 bacon slices
8 c peeled, sliced Granny Smith apples
2 Tbsp sugar
Cook bacon until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon and set aside. Add apples and sugar to drippings in pan. Saute 10 minutes or until apples are golden. Stir in bacon; serve over cheddar pancakes.
NOTES
From Cooking Light.
Untried.
Texas Sheet Cake
2 c all-purpose flour
2 c granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 c water
1/2 c butter
1/4 c unsweetened cocoa
1/2 c buttermilk
1 tsp vanilla extract
2 eggs
Icing:
6 Tbsp butter
1/3 c milk
1/4 c unsweetened cocoa
3 c powdered sugar
2 tsp vanilla extract
Preheat oven to 375 degrees. Grease and flour a 15"x10" jelly-roll pan.
Combine first five ingredients in a large bowl; whisk to combine.
Combine water, butter and cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat with an electric mixer at medium speed until well-blended. Add buttermilk, vanilla and eggs; beat well.
Pour batter into prepared pan; bake 17 minutes or until a toothpick inserted in center comes out clean. Place on a wire rack.
For icing, combine butter, milk and cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat; gradually stir in sugar and vanilla. Spread over hot cake; cool completely on wire rack.
NOTES
From Cooking Light.
Untried.
2 c granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 c water
1/2 c butter
1/4 c unsweetened cocoa
1/2 c buttermilk
1 tsp vanilla extract
2 eggs
Icing:
6 Tbsp butter
1/3 c milk
1/4 c unsweetened cocoa
3 c powdered sugar
2 tsp vanilla extract
Preheat oven to 375 degrees. Grease and flour a 15"x10" jelly-roll pan.
Combine first five ingredients in a large bowl; whisk to combine.
Combine water, butter and cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat with an electric mixer at medium speed until well-blended. Add buttermilk, vanilla and eggs; beat well.
Pour batter into prepared pan; bake 17 minutes or until a toothpick inserted in center comes out clean. Place on a wire rack.
For icing, combine butter, milk and cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat; gradually stir in sugar and vanilla. Spread over hot cake; cool completely on wire rack.
NOTES
From Cooking Light.
Untried.
Herbed Focaccia
1 recipe pizza dough (using 3-3 1/2 c flour)
1 Tbsp chopped fresh parsley
1 tsp dried rubbed sage
1 tsp dried rosemary
1 tsp dried thyme
1 Tbsp yellow cornmeal
1 Tbsp olive oil
1/2 tsp salt
Roll prepared dough into a 12"x8" rectangle on a floured surface. Sprinkle herbs over dough. Fold dough into thirds. Knead lightly 1 minutes or until herbs are blended into dough. Cover and let stand 10 minutes.
Roll dough into a 14" x12" rectangle. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise in a warm place for 35 minutes or until doubled in size.
Uncover dough. Make indentations in top of dough using fingers or the handle of a wooden spoon. Gently brush dough with oil and sprinkle with salt. Bake at 450 degrees for 15 minutes or until browned.
NOTES
From Cooking Light.
Untried.
1 Tbsp chopped fresh parsley
1 tsp dried rubbed sage
1 tsp dried rosemary
1 tsp dried thyme
1 Tbsp yellow cornmeal
1 Tbsp olive oil
1/2 tsp salt
Roll prepared dough into a 12"x8" rectangle on a floured surface. Sprinkle herbs over dough. Fold dough into thirds. Knead lightly 1 minutes or until herbs are blended into dough. Cover and let stand 10 minutes.
Roll dough into a 14" x12" rectangle. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Cover and let rise in a warm place for 35 minutes or until doubled in size.
Uncover dough. Make indentations in top of dough using fingers or the handle of a wooden spoon. Gently brush dough with oil and sprinkle with salt. Bake at 450 degrees for 15 minutes or until browned.
NOTES
From Cooking Light.
Untried.
Lentil Vegetable Soup
1 1/2 Tbsp olive oil
1 1/3 c finely diced onion
1/3 c finely diced celery
1/3 c finely diced carrots
2 bay leaves
2 Tbsp tomato paste
1 tsp salt
2 garlic cloves, minced
6 c water
1 c dried lentils
6 c chopped spinach
1/3 c chopped fresh parsley
2 tsp red wine vinegar
2 tsp Dijon mustard
1/4 tsp black pepper
3/4 c shaved fresh Parmesan cheese
Heat oil in a large stockpot over medium high heat. Add onion, celery, carrot and bay leaves; saute 10 minutes. Add tomato paste, salt and garlic; saute 1 minute. Add water and lentils. Bring to a boil, cover partially, reduce heat and simmer 25 minutes. Stir in all ingredients except cheese; cook 15 minutes. Discard bay leaves. Ladle into bowls and top with cheese.
NOTES
From Cooking Light.
Can't remember whether I've made this; I have so many lentil soup recipes.
1 1/3 c finely diced onion
1/3 c finely diced celery
1/3 c finely diced carrots
2 bay leaves
2 Tbsp tomato paste
1 tsp salt
2 garlic cloves, minced
6 c water
1 c dried lentils
6 c chopped spinach
1/3 c chopped fresh parsley
2 tsp red wine vinegar
2 tsp Dijon mustard
1/4 tsp black pepper
3/4 c shaved fresh Parmesan cheese
Heat oil in a large stockpot over medium high heat. Add onion, celery, carrot and bay leaves; saute 10 minutes. Add tomato paste, salt and garlic; saute 1 minute. Add water and lentils. Bring to a boil, cover partially, reduce heat and simmer 25 minutes. Stir in all ingredients except cheese; cook 15 minutes. Discard bay leaves. Ladle into bowls and top with cheese.
NOTES
From Cooking Light.
Can't remember whether I've made this; I have so many lentil soup recipes.
Oatmeal Raisin Bread
3 3/4 c bread flour, divided
1/2 c oat flour
1 c warm water (100-110 degrees)
1 package dry yeast (2 1/4 tsp)
1/2 c regular oats
3/4 c boiling water
1 c raisins
3 Tbsp honey
1/2 tsp ground cinnamon
2 Tbsp barley flour
2 tsp salt
1 tsp cider vinegar
Combine 3/4 c bread flour, warm water and yeast in a large bowl; stir well with a whisk. Cover, let stand at room temperature for 1 hour.
Combine oats and boiling water in a small bowl; stir in raisins, honey and cinnamon. Set aside to cool. Add 2 1/2 c bread flour, oat and barley flours, salt and vinegar to yeast mixture. Add oats mixture and stir until a soft dough forms (dough will feel tacky).
Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes). Add enough remaining bread flour, 1 Tbsp at a time, to prevent dough from sticking to hands.
Shape into 2 9" oval loaves. Make 3 parallel cute 1/4" deep across the top of each loaf using a sharp knife. Place loaves on a baking sheet coated with cooking spray. Spray tops of loaves with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in size.
Uncover dough and bake in a 375 degree oven for 30 minutes or until loaves sound hollow when tapped. Remove from baking sheet; cool on wire rack.
NOTES
From Cooking Light.
Untried.
1/2 c oat flour
1 c warm water (100-110 degrees)
1 package dry yeast (2 1/4 tsp)
1/2 c regular oats
3/4 c boiling water
1 c raisins
3 Tbsp honey
1/2 tsp ground cinnamon
2 Tbsp barley flour
2 tsp salt
1 tsp cider vinegar
Combine 3/4 c bread flour, warm water and yeast in a large bowl; stir well with a whisk. Cover, let stand at room temperature for 1 hour.
Combine oats and boiling water in a small bowl; stir in raisins, honey and cinnamon. Set aside to cool. Add 2 1/2 c bread flour, oat and barley flours, salt and vinegar to yeast mixture. Add oats mixture and stir until a soft dough forms (dough will feel tacky).
Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes). Add enough remaining bread flour, 1 Tbsp at a time, to prevent dough from sticking to hands.
Shape into 2 9" oval loaves. Make 3 parallel cute 1/4" deep across the top of each loaf using a sharp knife. Place loaves on a baking sheet coated with cooking spray. Spray tops of loaves with cooking spray. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in size.
Uncover dough and bake in a 375 degree oven for 30 minutes or until loaves sound hollow when tapped. Remove from baking sheet; cool on wire rack.
NOTES
From Cooking Light.
Untried.
Cinnamon Apple Cake
1 3/4 c sugar, divided
6 oz cream cheese, softened
1/2 c butter, softened
1 tsp vanilla extract
2 eggs
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
3 c peeled chopped apples
Beat 1 1/2 c sugar with cream cheese, butter and vanilla until well blended. Add eggs one at a time; beat well after each.
Combine flour, baking powder and salt. Add to sugar mixture; beat until blended.
Combine 1/4 c sugar with cinnamon. Combine apples and 2 Tbsp cinnamon sugar; stir into batter. Pour batter into a prepared 8" springform pan and sprinkle with remaining cinnamon sugar.
Bake at 350 degrees for 1 hour 15 minutes or until cake pulls away from side of pan. COol completely on a wire rack. Cut with a serrated knife.
NOTES
From Cooking Light.
Untried.
6 oz cream cheese, softened
1/2 c butter, softened
1 tsp vanilla extract
2 eggs
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
3 c peeled chopped apples
Beat 1 1/2 c sugar with cream cheese, butter and vanilla until well blended. Add eggs one at a time; beat well after each.
Combine flour, baking powder and salt. Add to sugar mixture; beat until blended.
Combine 1/4 c sugar with cinnamon. Combine apples and 2 Tbsp cinnamon sugar; stir into batter. Pour batter into a prepared 8" springform pan and sprinkle with remaining cinnamon sugar.
Bake at 350 degrees for 1 hour 15 minutes or until cake pulls away from side of pan. COol completely on a wire rack. Cut with a serrated knife.
NOTES
From Cooking Light.
Untried.
Butterscotch Bars
1/2 c granulated sugar
1/2 c packed brown sugar
1/4 c butter, softened
2 egg whites
1 tsp vanilla extract
1 1/4 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 c butterscotch chips
Beat sugars and butter with electric mixer at medium speed until well-blended. Add egg whites and vanilla; beat well.
Combine flour, baking powder and salt with a whisk. Add flour mixture to sugar mixture; beat at low speed until just blended.
SPread batter into a prepares 8" square baking pan; sprinkle evenly with butterscotch chips. Bake at 350 degrees for 28 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
NOTES
From Cooking Light.
Untried.
1/2 c packed brown sugar
1/4 c butter, softened
2 egg whites
1 tsp vanilla extract
1 1/4 c all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 c butterscotch chips
Beat sugars and butter with electric mixer at medium speed until well-blended. Add egg whites and vanilla; beat well.
Combine flour, baking powder and salt with a whisk. Add flour mixture to sugar mixture; beat at low speed until just blended.
SPread batter into a prepares 8" square baking pan; sprinkle evenly with butterscotch chips. Bake at 350 degrees for 28 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.
NOTES
From Cooking Light.
Untried.
Chewy Coconut Granola Bars
Cooking spray
2 tsp all-purpose flour
2/3 c all-purpose flour
1/3 c whole-wheat flour
1 tsp baking powder
1/2 tsp salt
1 1/4 c packed brown sugar
1/4 c vegetable oil
2 Tbsp milk
2 eggs
1 1/2 c plain granola
3/4 c chopped mixed dried fruit
1/2 c sweetened flaked coconut
Coat a 9"x13" baking pan with cooking spray; dust with 2 tsp flour.
Combine 2/3 c all-purpose flour, whole-wheat flour, baking powder and salt with a whisk. Combine sugar, oil, milk and eggs in a large bowl; beat with mixer on high speed until smooth. Add flour mixture, beating on low until blended. Fold in granola and fruit.
Spoon into prepared pan; sprinkle with coconut. Bake at 350 degrees for 20 minutes or until golden. Cool on a wire rack; cut into 20 bars.
NOTES
From Cooking Light.
Untried.
2 tsp all-purpose flour
2/3 c all-purpose flour
1/3 c whole-wheat flour
1 tsp baking powder
1/2 tsp salt
1 1/4 c packed brown sugar
1/4 c vegetable oil
2 Tbsp milk
2 eggs
1 1/2 c plain granola
3/4 c chopped mixed dried fruit
1/2 c sweetened flaked coconut
Coat a 9"x13" baking pan with cooking spray; dust with 2 tsp flour.
Combine 2/3 c all-purpose flour, whole-wheat flour, baking powder and salt with a whisk. Combine sugar, oil, milk and eggs in a large bowl; beat with mixer on high speed until smooth. Add flour mixture, beating on low until blended. Fold in granola and fruit.
Spoon into prepared pan; sprinkle with coconut. Bake at 350 degrees for 20 minutes or until golden. Cool on a wire rack; cut into 20 bars.
NOTES
From Cooking Light.
Untried.
Blueberry Lemon Muffins
1 1/2 c all-purpose flour
1/2 c yellow cornmeal
1/2 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c blueberries
1 c buttermilk
3 Tbsp butter, melted
1 Tbsp grated lemon rind
1 egg, lightly beaten
Combine first six ingredients in a medium bowl. Stir in blueberries. Make a well in the center of the mixture. Combine buttermilk, butter, lemon rind and egg; stir well with a whisk. Add to flour mixture; stir until just moist.
Spoon batter into 12 prepared muffin cups; sprinkle evenly with 1 Tbsp sugar.
Bake in a 400 degree oven for 20 minutes or until a toothpick inserted in the center of muffin comes out clean. Remove muffins from pan immediately; cool on wire rack.
NOTES
From Cooking Light.
Untried.
1/2 c yellow cornmeal
1/2 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c blueberries
1 c buttermilk
3 Tbsp butter, melted
1 Tbsp grated lemon rind
1 egg, lightly beaten
Combine first six ingredients in a medium bowl. Stir in blueberries. Make a well in the center of the mixture. Combine buttermilk, butter, lemon rind and egg; stir well with a whisk. Add to flour mixture; stir until just moist.
Spoon batter into 12 prepared muffin cups; sprinkle evenly with 1 Tbsp sugar.
Bake in a 400 degree oven for 20 minutes or until a toothpick inserted in the center of muffin comes out clean. Remove muffins from pan immediately; cool on wire rack.
NOTES
From Cooking Light.
Untried.
Wednesday, March 4, 2009
Sweet Pumpkin Cookies
1 c butter, room temperature
1 c sugar
1 c pumpkin puree
1 egg, lightly beaten
1 tsp vanilla
2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp salt
1 c raisins
In a large mixing bowl, cream together the butter and sugar. Add the pumpkin, egg and vanilla, and mix until well blended. Sift together the flour, baking powder, baking soda, salt and spices, and add to the mixing bowl. Stir well to for a soft batter and add raisins.
Drop by rounded teaspoonfuls onto baking sheets, allowing a little space for the cookies to spread as the bake. Bake for 10-15 minutes in 375 degree oven, until a toothpick inserted into center of cookies comes out clean and cookies just begin to brown slightly on the bottom.
Makes about 42 cookies.
NOTES
From Kim.
Untried.
1 c sugar
1 c pumpkin puree
1 egg, lightly beaten
1 tsp vanilla
2 c all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground allspice
1/2 tsp salt
1 c raisins
In a large mixing bowl, cream together the butter and sugar. Add the pumpkin, egg and vanilla, and mix until well blended. Sift together the flour, baking powder, baking soda, salt and spices, and add to the mixing bowl. Stir well to for a soft batter and add raisins.
Drop by rounded teaspoonfuls onto baking sheets, allowing a little space for the cookies to spread as the bake. Bake for 10-15 minutes in 375 degree oven, until a toothpick inserted into center of cookies comes out clean and cookies just begin to brown slightly on the bottom.
Makes about 42 cookies.
NOTES
From Kim.
Untried.
Moosewood Fudge Brownies
5 oz unsweetened chocolate
1/2 lb (2 sticks) butter, softened
1 3/4 c packed brown sugar
5 eggs
1 1/2 tsp vanilla
3/4 c flour
2-4 Tbsp strong black coffee (optional)
1 c semisweet chocolate chips (optional)
Gently melt the chocolate. Let cool for about 10 minutes. Cream the butter and sugar in a medium-sized bowl until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla. Stir constantly as you drizzle in the melted chocolate and beat well for a minute or two. Stir in flour and optional embellishments. Mix just enough to blend thoroughly. Spread batter into greased 9"x13" pan. Bake about 25 minutes in a 350 degree oven until a knife inserted into center comes out clean.
NOTES
Given to me by Kim, originally from The Moosewood Cookbook.
Delicious!
1/2 lb (2 sticks) butter, softened
1 3/4 c packed brown sugar
5 eggs
1 1/2 tsp vanilla
3/4 c flour
2-4 Tbsp strong black coffee (optional)
1 c semisweet chocolate chips (optional)
Gently melt the chocolate. Let cool for about 10 minutes. Cream the butter and sugar in a medium-sized bowl until light and fluffy. Add eggs one at a time, beating well after each. Stir in the vanilla. Stir constantly as you drizzle in the melted chocolate and beat well for a minute or two. Stir in flour and optional embellishments. Mix just enough to blend thoroughly. Spread batter into greased 9"x13" pan. Bake about 25 minutes in a 350 degree oven until a knife inserted into center comes out clean.
NOTES
Given to me by Kim, originally from The Moosewood Cookbook.
Delicious!
Sticky Toffee Pudding
Pudding Cake:
1 1/4 c all-purpose flour
1 1/4 c chopped, pitted dates
1/2 tsp baking soda
3/4 c warm water
1/2 tsp baking powder
1/2 tsp salt
3/4 c packed brown sugar
2 large eggs
1 1/2 tsp vanilla
4 Tbsp (1/2 stick) butter, melted
Toffee Sauce:
8 Tbsp (1 stick) butter
1 c packed brown sugar
2/3 c heavy cream
For the pudding cake: Combine dates with baking soda and water and set aside for 5 minutes. Meanwhile, whisk the flour, baking powder and salt together in a medium bowl.
In another bowl, mix dates and water mixture with eggs, vanilla and melted butter. Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed. Pour batter into greased and floured 8" square baking dish. Bakine in a 350 degree oven until the outer 2 inches develop small holes and the center has puffed and is firm to the touch, about 40 minutes.
For the toffee sauce: Melt butter in a medium saucepan over medium hear. Whisk in brown sugar until smooth. Continue to cook, stirring occasionally, until the sugar is dissolved and the mixture looks puffy, 3-4 minutes. Slowly pour in the cream, whisk just to combine, reduce the heat and simmer until frothy, about 3 minutes.
Liberally poke the top of the pudding cake with a paring knife or fork; pour the toffee sauce over the pudding cake and spread evenly. Cool for 10 minutes, cut into squares, and serve with vanilla ice cream.
Serves 8.
NOTES
From Kim.
Untried, though I know it's a favorite of Kim's.
1 1/4 c all-purpose flour
1 1/4 c chopped, pitted dates
1/2 tsp baking soda
3/4 c warm water
1/2 tsp baking powder
1/2 tsp salt
3/4 c packed brown sugar
2 large eggs
1 1/2 tsp vanilla
4 Tbsp (1/2 stick) butter, melted
Toffee Sauce:
8 Tbsp (1 stick) butter
1 c packed brown sugar
2/3 c heavy cream
For the pudding cake: Combine dates with baking soda and water and set aside for 5 minutes. Meanwhile, whisk the flour, baking powder and salt together in a medium bowl.
In another bowl, mix dates and water mixture with eggs, vanilla and melted butter. Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed. Pour batter into greased and floured 8" square baking dish. Bakine in a 350 degree oven until the outer 2 inches develop small holes and the center has puffed and is firm to the touch, about 40 minutes.
For the toffee sauce: Melt butter in a medium saucepan over medium hear. Whisk in brown sugar until smooth. Continue to cook, stirring occasionally, until the sugar is dissolved and the mixture looks puffy, 3-4 minutes. Slowly pour in the cream, whisk just to combine, reduce the heat and simmer until frothy, about 3 minutes.
Liberally poke the top of the pudding cake with a paring knife or fork; pour the toffee sauce over the pudding cake and spread evenly. Cool for 10 minutes, cut into squares, and serve with vanilla ice cream.
Serves 8.
NOTES
From Kim.
Untried, though I know it's a favorite of Kim's.
Hot Fudge Pudding Cake
2 tsp instant coffee
1 1/2 c water
2/3 c Dutch-processed cocoa
1/3 c packed brown sugar
1 c granulated sugar
6 Tbsp (3/4 stick) butter
2 oz bittersweet or semisweet chocolate, chopped
3/4 c all-purpose flour
2 tsp baking powder
1 Tbsp vanilla
1/3 c milk
1/4 tsp salt
1 large egg yolk
Stir the instant coffee into the water; set aside to dissolve. Stir together 1/3 c of the cocoa, the brown sugar, and 1/3 cup of the granulated sugar, breaking up large clumps; set aside. Melt butter, remaining 1/3 c of cocoa and chocolate in microwave; whisk until smooth and set aside to cool slightly. Whisk flour and baking powder in a small bowl to combine; set aside. Whisk the remaining 2/3 c granulated sugar with the vanilla, milk and salt in a medium bowl until combined; whisk in the egg yolk. Add the chocolate mixture and whisk to combine. Add the flour mixture and whisk until the batter is evenly moistened.
Pour batter into a greased 8" square glass or ceramic baking dish and spread evenly to the sides and corners. Sprinkle the cocoa mixture evenly over the batter (the cocoa mixture should cover the entire surface of the batter); pour the coffee mixture gently over the cocoa mixture.
Bake until the cake is puffed and bubbling and just beginning to pull away from the sides of the baking dish, about 45 minutes at 325 degrees. Do not overbake. Cool the cake in the dish on a wire rack about 25 minutes before serving.
Serves 8.
NOTES
From Kim.
Untried.
1 1/2 c water
2/3 c Dutch-processed cocoa
1/3 c packed brown sugar
1 c granulated sugar
6 Tbsp (3/4 stick) butter
2 oz bittersweet or semisweet chocolate, chopped
3/4 c all-purpose flour
2 tsp baking powder
1 Tbsp vanilla
1/3 c milk
1/4 tsp salt
1 large egg yolk
Stir the instant coffee into the water; set aside to dissolve. Stir together 1/3 c of the cocoa, the brown sugar, and 1/3 cup of the granulated sugar, breaking up large clumps; set aside. Melt butter, remaining 1/3 c of cocoa and chocolate in microwave; whisk until smooth and set aside to cool slightly. Whisk flour and baking powder in a small bowl to combine; set aside. Whisk the remaining 2/3 c granulated sugar with the vanilla, milk and salt in a medium bowl until combined; whisk in the egg yolk. Add the chocolate mixture and whisk to combine. Add the flour mixture and whisk until the batter is evenly moistened.
Pour batter into a greased 8" square glass or ceramic baking dish and spread evenly to the sides and corners. Sprinkle the cocoa mixture evenly over the batter (the cocoa mixture should cover the entire surface of the batter); pour the coffee mixture gently over the cocoa mixture.
Bake until the cake is puffed and bubbling and just beginning to pull away from the sides of the baking dish, about 45 minutes at 325 degrees. Do not overbake. Cool the cake in the dish on a wire rack about 25 minutes before serving.
Serves 8.
NOTES
From Kim.
Untried.
Berry Muffins
3/4 c whole wheat flour
3/4 c all-purpose flour
1 c rolled oats
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 egg
1 c milk
1/4 c oil
1/4 c honey
1 1/2 c fresh or frozen berries
a few Tbsp cinnamon sugar for sprinkling
Combine flours, oats, baking powder, salt and cinnamon in a bowl. IN another bowl, combine egg, milk, oil and honey, and mix well. Add wet ingredients to dry ingredients and stir until just moistened. Fold in berries. Fill greased muffin tins, sprinkle with cinnamon sugar and bake in a 400 degree oven for 15-20 minutes.
Makes 12 muffins.
NOTES
From Kim.
Untried.
3/4 c all-purpose flour
1 c rolled oats
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 egg
1 c milk
1/4 c oil
1/4 c honey
1 1/2 c fresh or frozen berries
a few Tbsp cinnamon sugar for sprinkling
Combine flours, oats, baking powder, salt and cinnamon in a bowl. IN another bowl, combine egg, milk, oil and honey, and mix well. Add wet ingredients to dry ingredients and stir until just moistened. Fold in berries. Fill greased muffin tins, sprinkle with cinnamon sugar and bake in a 400 degree oven for 15-20 minutes.
Makes 12 muffins.
NOTES
From Kim.
Untried.
Vanilla Ricotta Muffins
1 1/2 c all-purpose flour
1/2 c dry milk powder
1/2 tsp salt
1 1/2 tsp baking powder
1/2 c granulated sugar
1/4 tsp cinnamon
pinch of nutmeg
2 Tbsp packed light brown sugar
1 c ricotta cheese
1/2 c milk
2 large eggs
1 Tbsp vanilla extract
4 Tbsp (1/2 stick) butter, melted
Combine flour, powdered milk, salt, baking powder, granulated sugar, and spices in a medium-sized bowl. Crumble in brown sugar, breaking up any lumps. Stir until thoroughly blended.
Place the ricotta in a second medium-sized bowl and beat in the milk. Add the eggs, one at a time, beating well with a whisk after each addition. Stir in the vanilla.
Pour the ricotta mixture along with the melted butter into the dry ingredients. Stir until dry ingredients are all moistened but don't overmix -- a few lumps are okay.
Spoon batter into greased muffin tins and bake in a 350 degree oven for 20-25 minutes. Cool muffins on a wire rack and wait 30 minutes before serving.
Makes 8-10 muffins.
NOTES
From Kim.
Favorite of the whole family.
Usually double the cinnamon and omit nutmeg.
Sometimes add a little splash of almond extract.
1/2 c dry milk powder
1/2 tsp salt
1 1/2 tsp baking powder
1/2 c granulated sugar
1/4 tsp cinnamon
pinch of nutmeg
2 Tbsp packed light brown sugar
1 c ricotta cheese
1/2 c milk
2 large eggs
1 Tbsp vanilla extract
4 Tbsp (1/2 stick) butter, melted
Combine flour, powdered milk, salt, baking powder, granulated sugar, and spices in a medium-sized bowl. Crumble in brown sugar, breaking up any lumps. Stir until thoroughly blended.
Place the ricotta in a second medium-sized bowl and beat in the milk. Add the eggs, one at a time, beating well with a whisk after each addition. Stir in the vanilla.
Pour the ricotta mixture along with the melted butter into the dry ingredients. Stir until dry ingredients are all moistened but don't overmix -- a few lumps are okay.
Spoon batter into greased muffin tins and bake in a 350 degree oven for 20-25 minutes. Cool muffins on a wire rack and wait 30 minutes before serving.
Makes 8-10 muffins.
NOTES
From Kim.
Favorite of the whole family.
Usually double the cinnamon and omit nutmeg.
Sometimes add a little splash of almond extract.
Chocolate Ricotta Muffins
2 1/3 c all-purpose flour
3/4 tsp salt
2 tsp baking powder
6-8 Tbsp unsweetened cocoa
1 c sugar
1 c semi-sweet chocolate chips
1 c ricotta cheese
2 large eggs
1 1/3 c milk
1 Tbsp vanilla extract
4 Tbsp (1/2 stick) butter, melted
Combine flour, salt, baking powder, cocoa, sugar and chocolate chips in a medium bowl. Place the ricotta in a second medium sized bowl and add the eggs one at a time, beating well with a whisk after each addition. Add the milk and vanilla and whisk until thoroughly blended.
Pout the ricotta mixture along with the melted butter into the dry ingredients. Stir until dry ingredients are all moistened, but don't overmix -- a few lumps are okay.
Spoon batter into greased muffin tins and bake in a 350 degree oven for 20-25 minutes. Cool muffins on a wire rack and wait 30 minutes before serving.
Makes 12-14 muffins.
NOTES
From Kim.
3/4 tsp salt
2 tsp baking powder
6-8 Tbsp unsweetened cocoa
1 c sugar
1 c semi-sweet chocolate chips
1 c ricotta cheese
2 large eggs
1 1/3 c milk
1 Tbsp vanilla extract
4 Tbsp (1/2 stick) butter, melted
Combine flour, salt, baking powder, cocoa, sugar and chocolate chips in a medium bowl. Place the ricotta in a second medium sized bowl and add the eggs one at a time, beating well with a whisk after each addition. Add the milk and vanilla and whisk until thoroughly blended.
Pout the ricotta mixture along with the melted butter into the dry ingredients. Stir until dry ingredients are all moistened, but don't overmix -- a few lumps are okay.
Spoon batter into greased muffin tins and bake in a 350 degree oven for 20-25 minutes. Cool muffins on a wire rack and wait 30 minutes before serving.
Makes 12-14 muffins.
NOTES
From Kim.
Chunky Crunchy Granola
3 c rolled oats
1 c whole wheat flour
1/4 c brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 c oil
1/4 c milk
1/4 c honey
1 1/2 c raisins
Mix dry ingredients, except raisins, in a large bowl, and make a well in the center. Pour liquid ingredients into the well and mix thoroughly. Spread in a 9"x13" pan and bake in a 300 degree oven for 50-60 minutes until light brown, stirring every 10 minutes. Remove from oven and stir in raisins. Store in an airtight container up to a week; also freezes well.
Additional optional ingredients: coconut, wheat germ, dates, other dried fruits, nuts
NOTES
From Kim.
Like to add a little vanilla or almond extract with wet ingredients.
1 c whole wheat flour
1/4 c brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 c oil
1/4 c milk
1/4 c honey
1 1/2 c raisins
Mix dry ingredients, except raisins, in a large bowl, and make a well in the center. Pour liquid ingredients into the well and mix thoroughly. Spread in a 9"x13" pan and bake in a 300 degree oven for 50-60 minutes until light brown, stirring every 10 minutes. Remove from oven and stir in raisins. Store in an airtight container up to a week; also freezes well.
Additional optional ingredients: coconut, wheat germ, dates, other dried fruits, nuts
NOTES
From Kim.
Like to add a little vanilla or almond extract with wet ingredients.
Pad Thai
6 oz rice noodles
2-3 Tbsp oil
2 cloves garlic, minced
1/4 lb pork, cut in bite-sized, thin slices
8 large shrimp, peeled and deveined
3 Tbsp lemon juice
2-3 Tbsp fish sauce
1 Tbsp sugar
2 eggs, beaten
2 oz bean sprouts
3 Tbsp roasted peanuts, crushed
3 Tbsp green onions, chopped
2 Tbsp cilantro, chopped
Soak noodles in warm water at least 15 minutes. Fry garlic in oil until golden. Add pork and fry until cooked through. Add shrimp and stir-fry 2-3 minutes. Reduce hear and add lemon juice, fish sauce and sugar. Stir gently until sugar dissolves. Add soaked noodles, well-drained. Stir briefly, then push to one side of pan. Add a little oil to free side of pan (if necessary) and add eggs; stir-fry until firm.
Place eggs, bean sprouts, peanuts, green onion and cilantro on noodles and stir gently. Add hot sauce or red pepper flakes if desired.
Serves 4.
NOTES
From Kim.
Untried.
2-3 Tbsp oil
2 cloves garlic, minced
1/4 lb pork, cut in bite-sized, thin slices
8 large shrimp, peeled and deveined
3 Tbsp lemon juice
2-3 Tbsp fish sauce
1 Tbsp sugar
2 eggs, beaten
2 oz bean sprouts
3 Tbsp roasted peanuts, crushed
3 Tbsp green onions, chopped
2 Tbsp cilantro, chopped
Soak noodles in warm water at least 15 minutes. Fry garlic in oil until golden. Add pork and fry until cooked through. Add shrimp and stir-fry 2-3 minutes. Reduce hear and add lemon juice, fish sauce and sugar. Stir gently until sugar dissolves. Add soaked noodles, well-drained. Stir briefly, then push to one side of pan. Add a little oil to free side of pan (if necessary) and add eggs; stir-fry until firm.
Place eggs, bean sprouts, peanuts, green onion and cilantro on noodles and stir gently. Add hot sauce or red pepper flakes if desired.
Serves 4.
NOTES
From Kim.
Untried.
Vietnam Fried Rice
4 Tbsp oil
1/4 - 1/2 lb any cooked or raw meat, cut into thin strips
3 cloves garlic, minced
1 large onion, chopped coarsely
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1 Tbs soy sauce
3 c cooked rice
1 c leftover, frozen or fresh vegetables
2 eggs, beaten
Heat oil in a large skillet. Add meat, garlic, onion, salt, pepper, sugar and soy sauce. Stir-fry until meat is tender and hot, about 1-2 minutes. Add rice and stir-fry 5 minutes. Add vegetables and stir-fry until cooked. Just before serving, push rice, meat and veggies to side of pan and add eggs. Stir until eggs are cooked, then mix with rice.
Serves 4.
NOTES
From Kim.
We make this all the time when we have leftover rice and vegetables.
Works just as well without meat.
We usually add more seasoning -- more soy sauce, or some teriyaki sauce or similar.
1/4 - 1/2 lb any cooked or raw meat, cut into thin strips
3 cloves garlic, minced
1 large onion, chopped coarsely
1 tsp salt
1/2 tsp pepper
1 tsp sugar
1 Tbs soy sauce
3 c cooked rice
1 c leftover, frozen or fresh vegetables
2 eggs, beaten
Heat oil in a large skillet. Add meat, garlic, onion, salt, pepper, sugar and soy sauce. Stir-fry until meat is tender and hot, about 1-2 minutes. Add rice and stir-fry 5 minutes. Add vegetables and stir-fry until cooked. Just before serving, push rice, meat and veggies to side of pan and add eggs. Stir until eggs are cooked, then mix with rice.
Serves 4.
NOTES
From Kim.
We make this all the time when we have leftover rice and vegetables.
Works just as well without meat.
We usually add more seasoning -- more soy sauce, or some teriyaki sauce or similar.
OrangeGinger Sauce for Stir-fry
2 Tbsp cornstarch
1 c orange juice
2-3 medium cloves garlic, minced
1 Tbsp minced fresh ginger
1/4 c soy sauce
salt, pepper and cayenne to taste
Place cornstarch in a small bowl. Add orange juice and whisk until cornstarch dissolves. Stir in all remaining ingredients.
Stir-fry meat and vegetables; stir sauce from the bottom and add to wok or skillet about midway through cooking.
NOTES
From Kim.
1 c orange juice
2-3 medium cloves garlic, minced
1 Tbsp minced fresh ginger
1/4 c soy sauce
salt, pepper and cayenne to taste
Place cornstarch in a small bowl. Add orange juice and whisk until cornstarch dissolves. Stir in all remaining ingredients.
Stir-fry meat and vegetables; stir sauce from the bottom and add to wok or skillet about midway through cooking.
NOTES
From Kim.
Chinese Marinade for Stir-fry
2 cloves garlic, minced
1 inch ginger root, thinly sliced
1 1/2 Tbsp soy sauce
1/4 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 lb beef tenderloin or sirloin, pork or chicken, cut into thin strips
1 Tbsp cornstarch
1 Tbsp oil
Mix garlic, ginger, soy sauce, salt, pepper, and sugar. Add meat and marinate at least 1 hour, up to 24 hours. After marinating, add cornstarch, oil and a dash of water if the mixture is too dry. Stir fry with a little oil until tender, 3-5 minutes. Stir fry 5-6 cups of vegetables and serve over rice or noodles.
Serves 4.
NOTES
From Kim.
Good basic recipe, easy to mix up by using different meats and vegetables.
1 inch ginger root, thinly sliced
1 1/2 Tbsp soy sauce
1/4 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 lb beef tenderloin or sirloin, pork or chicken, cut into thin strips
1 Tbsp cornstarch
1 Tbsp oil
Mix garlic, ginger, soy sauce, salt, pepper, and sugar. Add meat and marinate at least 1 hour, up to 24 hours. After marinating, add cornstarch, oil and a dash of water if the mixture is too dry. Stir fry with a little oil until tender, 3-5 minutes. Stir fry 5-6 cups of vegetables and serve over rice or noodles.
Serves 4.
NOTES
From Kim.
Good basic recipe, easy to mix up by using different meats and vegetables.
Broccoli Soup
1 lb broccoli
3 garlic cloves
6 cups water
6 parsley sprigs
4 strips lean bacon
6 Tbsp olive oil
1 (6 oz) can tomato paste
salt and pepper to taste
Gruyere or Parmesan cheese, grated
Wash the broccoli thoroughly. Slice it in small pieces, discarding the tough part of the stalks. Chop the garlic, parsley and bacon.
Pour the oil into a soup pot and heat. Add the broccoli, garlic, parsley and bacon, and saute them for a minute or two while stirring. Add the tomato paste and 2 cups of water. Stir well. Cover pot and allow the soup to cook for about 5 minutes.
Add the remaining water and cook soup over medium heat for about 30 minutes. Add salt and pepper and simmer for a few minutes. Just before serving, puree the soup in a blender or food processor.
Soup can be served hot or cold. If served hot, garnish at the last minute with grated cheese. When served cold, refrigerate for at least 2 hours and garnish with sour cream instead of cheese.
Serves 4.
NOTES
From Kim.
Untried.
3 garlic cloves
6 cups water
6 parsley sprigs
4 strips lean bacon
6 Tbsp olive oil
1 (6 oz) can tomato paste
salt and pepper to taste
Gruyere or Parmesan cheese, grated
Wash the broccoli thoroughly. Slice it in small pieces, discarding the tough part of the stalks. Chop the garlic, parsley and bacon.
Pour the oil into a soup pot and heat. Add the broccoli, garlic, parsley and bacon, and saute them for a minute or two while stirring. Add the tomato paste and 2 cups of water. Stir well. Cover pot and allow the soup to cook for about 5 minutes.
Add the remaining water and cook soup over medium heat for about 30 minutes. Add salt and pepper and simmer for a few minutes. Just before serving, puree the soup in a blender or food processor.
Soup can be served hot or cold. If served hot, garnish at the last minute with grated cheese. When served cold, refrigerate for at least 2 hours and garnish with sour cream instead of cheese.
Serves 4.
NOTES
From Kim.
Untried.
Fish with Cornmeal Chipotle Crust
4 firm fish fillets (5-6 oz each)
1 Tbsp canned chipotles in adobo sauce, minced
1 1/2 Tbsp vegetable oil
1 1/2 Tbsp lemon or lime juice
1 large garlic clove, minced or pressed
1/4 tsp dried thyme
1/4 tsp salt
1/2 c cornmeal
Preheat oven to 375 degrees. Lightly oil a large baking pan. Rinse fish fillets, pat dry and set aside.
In a bowl, combine the chipotles, oil, citrus juice, garlic, thyme and salt, and stir well. For a very smooth result, whirl all of the sauce ingredients in the bowl of a food processor.
Pour the sauce into a shallow bowl and place the cornmeal in another shallow bowl. Dip each fish fillet in the sauce 9the thicker the coating, the spicier the fish will be). Then dredge the fillets on all sides in the cornmeal and arrange in the prepared baking pan in a single layer.
Bake uncovered for about 25 minutes, until the fillets are golden and flake with a fork. Serves 4.
NOTES
From Kim.
Untried.
1 Tbsp canned chipotles in adobo sauce, minced
1 1/2 Tbsp vegetable oil
1 1/2 Tbsp lemon or lime juice
1 large garlic clove, minced or pressed
1/4 tsp dried thyme
1/4 tsp salt
1/2 c cornmeal
Preheat oven to 375 degrees. Lightly oil a large baking pan. Rinse fish fillets, pat dry and set aside.
In a bowl, combine the chipotles, oil, citrus juice, garlic, thyme and salt, and stir well. For a very smooth result, whirl all of the sauce ingredients in the bowl of a food processor.
Pour the sauce into a shallow bowl and place the cornmeal in another shallow bowl. Dip each fish fillet in the sauce 9the thicker the coating, the spicier the fish will be). Then dredge the fillets on all sides in the cornmeal and arrange in the prepared baking pan in a single layer.
Bake uncovered for about 25 minutes, until the fillets are golden and flake with a fork. Serves 4.
NOTES
From Kim.
Untried.
Tuesday, March 3, 2009
Gazpacho
4 medium ripe tomatoes, peeled
1/4- 1/2 green pepper
1 clove garlic, peeled
1 1/2 Tbsp vinegar
2 Tbsp oil
1 1/2 tsp salt
3-4 slices French bread (stale OK), soaked in water until saturated
1/2 cucumber
Puree all ingredients in a blender or food processor. Chill in refrigerator. Before serving, thin to soup consistency by adding ice water. Serve cold, garnished with chopped tomato, pepper, cucumber, onions, and/or croutons.
Serves 4.
NOTES
From Kim.
We use this recipe as a starting point, varying amounts, adding seasonings.
Very adaptable and forgiving.
1/4- 1/2 green pepper
1 clove garlic, peeled
1 1/2 Tbsp vinegar
2 Tbsp oil
1 1/2 tsp salt
3-4 slices French bread (stale OK), soaked in water until saturated
1/2 cucumber
Puree all ingredients in a blender or food processor. Chill in refrigerator. Before serving, thin to soup consistency by adding ice water. Serve cold, garnished with chopped tomato, pepper, cucumber, onions, and/or croutons.
Serves 4.
NOTES
From Kim.
We use this recipe as a starting point, varying amounts, adding seasonings.
Very adaptable and forgiving.
Oven Fries
4 medium baking potatoes or sweet potatoes
2 Tbsp oil
1/2 tsp salt
Scrub and dry potatoes (peeling optional). Cut into think sticks or wedges and place in a large container with a tight lid. Pour oil on potatoes, cover and shake to coat fries. Sprinkle salt on fries and mix, along with variation seasonings if desires. Spread fries in a single layer on a baking sheet. Bake in a 425-degree oven until golden brown and fork tender, 30-45 minutes, stirring and flipping fries every 5-10 minutes. Serve immediately.
Serves 4.
VARIATIONS
Greek-style Fries:
- 2 Tbsp lemon juice
- i tsp dried oregano
- 1/4 tsp pepper
- 2 cloves garlic, minced
Rosemary Garlic Fries:
- 3 cloves garlic, minced
- 1 tsp dried rosemary
Super Spicy Fries:
- 1/3 c grated Parmesan
- 1 Tbsp garlic, minced
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 Tbsp ground red pepper
NOTES
From Kim.
Plain and rosemary garlic tried (and liked!); other variations untried.
2 Tbsp oil
1/2 tsp salt
Scrub and dry potatoes (peeling optional). Cut into think sticks or wedges and place in a large container with a tight lid. Pour oil on potatoes, cover and shake to coat fries. Sprinkle salt on fries and mix, along with variation seasonings if desires. Spread fries in a single layer on a baking sheet. Bake in a 425-degree oven until golden brown and fork tender, 30-45 minutes, stirring and flipping fries every 5-10 minutes. Serve immediately.
Serves 4.
VARIATIONS
Greek-style Fries:
- 2 Tbsp lemon juice
- i tsp dried oregano
- 1/4 tsp pepper
- 2 cloves garlic, minced
Rosemary Garlic Fries:
- 3 cloves garlic, minced
- 1 tsp dried rosemary
Super Spicy Fries:
- 1/3 c grated Parmesan
- 1 Tbsp garlic, minced
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 Tbsp ground red pepper
NOTES
From Kim.
Plain and rosemary garlic tried (and liked!); other variations untried.
Korean Sesame Grilled Beef (Pul Goki)
1 1/2 lb boneless beef (sirloin, top round or chuck), thinly sliced
1 Tbsp toasted sesame seeds
1/4 c soy sauce
2 Tbsp sesame oil
2 Tbsp sugar
1 green onion, finely chopped
2 cloves garlic, minced
dash of pepper
Mix all ingredients together. Refrigerate and marinate 1-2 hours. To cook, barbecue over charcoal, broil in oven bake in 375-degree oven or stir-fry. Stir frequently and cook just until both sides are browned.
Serves 5-6
NOTES
From Kim.
Untried.
1 Tbsp toasted sesame seeds
1/4 c soy sauce
2 Tbsp sesame oil
2 Tbsp sugar
1 green onion, finely chopped
2 cloves garlic, minced
dash of pepper
Mix all ingredients together. Refrigerate and marinate 1-2 hours. To cook, barbecue over charcoal, broil in oven bake in 375-degree oven or stir-fry. Stir frequently and cook just until both sides are browned.
Serves 5-6
NOTES
From Kim.
Untried.
Spanish Potato Tortilla
4 medium potatoes, peeled and thinly sliced
1 large onion, chopped
8 eggs
salt and pepper to taste
oil
Fry potatoes until tender in enough hot oil (preferably olive) to cover.
Meanwhile, in separate frying pan, saute onion slowly until golden and tender.
In large bowl, beat eggs, then add fried potatoes, sauteed onions and salt and pepper.
In medium nonstick frying pan, heat 1 Tbsp oil. Pour in half of egg-potato mixture and cook slowly until sides and bottom are light golden color and filling is not too liquid. To turn, place similar sized plate over top and quickly turn tortilla over onto it. Add a few drops of oil to frying pan and slide tortilla back onto it, letting liquid fall first. When both sides are browned and egg is set, turn onto another plate as before. Repeat with second half of mixture.
Serves 4-5
VARIATION
Cook tortilla in an oven-proof pan and instead of flipping, once sides and bottom are set, transfer pan to oven and bake at around 350 (or 400?) for 7-8 minutes until egg is set.
NOTES
From Kim.
1 large onion, chopped
8 eggs
salt and pepper to taste
oil
Fry potatoes until tender in enough hot oil (preferably olive) to cover.
Meanwhile, in separate frying pan, saute onion slowly until golden and tender.
In large bowl, beat eggs, then add fried potatoes, sauteed onions and salt and pepper.
In medium nonstick frying pan, heat 1 Tbsp oil. Pour in half of egg-potato mixture and cook slowly until sides and bottom are light golden color and filling is not too liquid. To turn, place similar sized plate over top and quickly turn tortilla over onto it. Add a few drops of oil to frying pan and slide tortilla back onto it, letting liquid fall first. When both sides are browned and egg is set, turn onto another plate as before. Repeat with second half of mixture.
Serves 4-5
VARIATION
Cook tortilla in an oven-proof pan and instead of flipping, once sides and bottom are set, transfer pan to oven and bake at around 350 (or 400?) for 7-8 minutes until egg is set.
NOTES
From Kim.
Welsh Rarebit
1/2 lb cheese, cut small
1 Tbsp butter
1/4 tsp salt
1/2 tsp dry mustard
a few grains of cayenne or 1 tsp paprika
1/2 c beer or ale
1 egg, slightly beaten
Put cheese, butter, salt, mustard and cayenne in pan over low heat; cook slowly until cheese melts, stirring occasionally. Add beer and egg and stir constantly until thick.
Pour over any of the following options:
- slices of tomato on toast
- Canadian bacon on toast
- broccoli, cauliflower or asparagus on toast
- anything else you can think of
VARIATION
Cream Rarebit: Omit butter and beer. Melt cheese with 3/4 c cream.
NOTES
From Kim.
Untried.
1 Tbsp butter
1/4 tsp salt
1/2 tsp dry mustard
a few grains of cayenne or 1 tsp paprika
1/2 c beer or ale
1 egg, slightly beaten
Put cheese, butter, salt, mustard and cayenne in pan over low heat; cook slowly until cheese melts, stirring occasionally. Add beer and egg and stir constantly until thick.
Pour over any of the following options:
- slices of tomato on toast
- Canadian bacon on toast
- broccoli, cauliflower or asparagus on toast
- anything else you can think of
VARIATION
Cream Rarebit: Omit butter and beer. Melt cheese with 3/4 c cream.
NOTES
From Kim.
Untried.
Chicken Wings Hawaiian
1/2 c soy sauce
1 clove garlic, crushed
1/2 c finely chopped green onions (or 1 onion)
1/4 c sugar
1 tsp dry mustard
1 tsp ground ginger
1/4 c margarine
1/4 c water
2 lb chicken wings
Arrange chicken wings side by side in shallow baking pan. Combine all other ingredients in a saucepan. Bring to a boil and cool. Pour over chicken, refrigerate and marinate several hours. Turn pieces, then place in a 350-degree oven without removing sauce. Bake uncovered for 45 minutes, turning pieces after 30 minutes.
NOTES
From Kim.
1 clove garlic, crushed
1/2 c finely chopped green onions (or 1 onion)
1/4 c sugar
1 tsp dry mustard
1 tsp ground ginger
1/4 c margarine
1/4 c water
2 lb chicken wings
Arrange chicken wings side by side in shallow baking pan. Combine all other ingredients in a saucepan. Bring to a boil and cool. Pour over chicken, refrigerate and marinate several hours. Turn pieces, then place in a 350-degree oven without removing sauce. Bake uncovered for 45 minutes, turning pieces after 30 minutes.
NOTES
From Kim.
Split Pea Soup
1 lb dry split peas
about 7 c chicken or vegetable stock
1 bay leaf
1/2 to 1 tsp dry mustard
2 c minced onion
4-5 medium cloves garlic, crushed
2 medium carrots, sliced or diced
1 small potato, sliced or diced
3 stalks celery, sliced thin
1 tsp salt
black pepper to taste
hot sauce and/or cayenne pepper (a few shakes) to taste
Place split peas, stock, bay leaf, and mustard in a large soup kettle. Bring to a boil, reduce heat to low and simmer 20 minutes, partially covered. Add onion, garlic, carrots, potato and celery, along with hot sauce or cayenne. Partially cover and simmer for an additional 1 hour 15 minutes or so, stirring occasionally. Add salt and pepper to taste.
NOTES
From Kim.
Good with added ham or bacon.
about 7 c chicken or vegetable stock
1 bay leaf
1/2 to 1 tsp dry mustard
2 c minced onion
4-5 medium cloves garlic, crushed
2 medium carrots, sliced or diced
1 small potato, sliced or diced
3 stalks celery, sliced thin
1 tsp salt
black pepper to taste
hot sauce and/or cayenne pepper (a few shakes) to taste
Place split peas, stock, bay leaf, and mustard in a large soup kettle. Bring to a boil, reduce heat to low and simmer 20 minutes, partially covered. Add onion, garlic, carrots, potato and celery, along with hot sauce or cayenne. Partially cover and simmer for an additional 1 hour 15 minutes or so, stirring occasionally. Add salt and pepper to taste.
NOTES
From Kim.
Good with added ham or bacon.
Quick Chop Suey
1/2 lb. ground beef
1 onion, sliced
3/4 c celery, sliced
2 c canned bean sprouts, drained
1 c beef or chicken broth
1/2 c sliced mushrooms (optional)
1 Tbsp cornstarch
2 Tbsp soy sauce
rice
Saute together beef, onion, and celery. Add bean sprouts, broth and mushrooms. Cover skillet and simmer 5 minutes. Combine cornstarch and soy sauce. Add to beef mixture, stirring constantly. Cook until thickened and smooth. Serve over hot rice.
Serves 4-6
NOTES
From Kim.
Untried.
1 onion, sliced
3/4 c celery, sliced
2 c canned bean sprouts, drained
1 c beef or chicken broth
1/2 c sliced mushrooms (optional)
1 Tbsp cornstarch
2 Tbsp soy sauce
rice
Saute together beef, onion, and celery. Add bean sprouts, broth and mushrooms. Cover skillet and simmer 5 minutes. Combine cornstarch and soy sauce. Add to beef mixture, stirring constantly. Cook until thickened and smooth. Serve over hot rice.
Serves 4-6
NOTES
From Kim.
Untried.
Homemade Shake'n Bake for Chicken
2 c dry bread crumbs
1 1/4 tsp salt
1 1/2 tsp paprika
1 tsp celery salt
1 tsp onion salt
1/4 tsp pepper
1 tsp poultry seasoning (optional)
1/4 c vegetable oil
Combine all ingredients in a bowl and blend with fork or pastry blender until well mixed. Keeps unrefrigerated in tightly covered container.
When ready to use: Put 1/2 c coating mix in a plastic bag. Moisten chicken pieces with water and shake one piece at a time in bag. Add more mix as needed. Lay chicken skin-side up in greased pan and bake 1 hour at 350 degrees or until tender. No turning needed.
Makes 2 1/3 c mix.
NOTES
From Kim.
Untried.
1 1/4 tsp salt
1 1/2 tsp paprika
1 tsp celery salt
1 tsp onion salt
1/4 tsp pepper
1 tsp poultry seasoning (optional)
1/4 c vegetable oil
Combine all ingredients in a bowl and blend with fork or pastry blender until well mixed. Keeps unrefrigerated in tightly covered container.
When ready to use: Put 1/2 c coating mix in a plastic bag. Moisten chicken pieces with water and shake one piece at a time in bag. Add more mix as needed. Lay chicken skin-side up in greased pan and bake 1 hour at 350 degrees or until tender. No turning needed.
Makes 2 1/3 c mix.
NOTES
From Kim.
Untried.
Potato Soup
4 potatoes, peeled and diced
1 small carrot, finely chopped
1/2 stalk celery, finely chopped
1 small onion, minced
1 1/2 c chicken or vegetable broth
1 tsp salt
2 1/2 c milk
3 Tbsp butter, melted
3 Tbsp all-purpose flour
1 Tbsp dried parsley
ground black pepper to taste
1 c shredded Swiss cheese (optional)
In large saucepan, bring potatoes, carrots, celery, onion, broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender, about 20 minutes. Do not rinse; mash mixture slightly. Stir in milk.
In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture. Cook and stir over medium heat until thick and bubbly. Add cheese, if using, stir until melted, then let stand 5 minutes before serving.
NOTES
From Kim.
Good with cheddar instead of Swiss.
Good with ham added.
1 small carrot, finely chopped
1/2 stalk celery, finely chopped
1 small onion, minced
1 1/2 c chicken or vegetable broth
1 tsp salt
2 1/2 c milk
3 Tbsp butter, melted
3 Tbsp all-purpose flour
1 Tbsp dried parsley
ground black pepper to taste
1 c shredded Swiss cheese (optional)
In large saucepan, bring potatoes, carrots, celery, onion, broth and salt to a boil. Reduce heat; cover and simmer until potatoes are just tender, about 20 minutes. Do not rinse; mash mixture slightly. Stir in milk.
In a small bowl, blend butter, flour, parsley and pepper; stir into potato mixture. Cook and stir over medium heat until thick and bubbly. Add cheese, if using, stir until melted, then let stand 5 minutes before serving.
NOTES
From Kim.
Good with cheddar instead of Swiss.
Good with ham added.
Spicy Sichuan Noodles (Dan Dan Mian)
8 oz. ground pork
3 Tbsp soy sauce
2 Tbsp orange juice
ground white pepper
2 Tbsp oyster sauce
4 Tbsp peanut butter
1 Tbsp rice vinegar
1 1/4 c chicken stock or broth
1 Tbsp oil
1 inch fresh ginger
6 cloves garlic, minced or pressed
3/4 tsp red pepper flakes (or to taste)
1 Tbsp sesame oil
12 oz linguine
3 medium scallions, sliced thin (about 1/3 c)
2 c bean sprouts (about 6 oz -- optional)
Combine pork, 1 Tbsp soy sauce, orange juice, and a pinch of white pepper in a small bowl; stir well with fork and set aside while preparing other ingredients.
Whisk together oyster sauce, remaining soy sauce, peanut butter, vinegar, and a pinch of white pepper in a medium bowl. Whisk in chicken stock and set aside.
Bring 4 quarts of water to boil in a large pot over high hear.
Meanwhile, heat 12 inch skillet over high heat until hot. Add oil and swirl to coat bottom of pan. Add pork and cook about 5 minutes, scraping along pan bottom and breaking pork up into small pieces. Stir in ginger, garlic and red pepper flakes; cook until fragrant, about 1 minutes. Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.
While sauce simmers, add noodles to boiling water and cook until tender. Drain noodles, divide among 4 individual bowls, ladle a portion of sauce over noodles and sprinkle with scallions and bean sprouts.
NOTES
From Kim.
Untried.
Should ginger be chopped or grated?
3 Tbsp soy sauce
2 Tbsp orange juice
ground white pepper
2 Tbsp oyster sauce
4 Tbsp peanut butter
1 Tbsp rice vinegar
1 1/4 c chicken stock or broth
1 Tbsp oil
1 inch fresh ginger
6 cloves garlic, minced or pressed
3/4 tsp red pepper flakes (or to taste)
1 Tbsp sesame oil
12 oz linguine
3 medium scallions, sliced thin (about 1/3 c)
2 c bean sprouts (about 6 oz -- optional)
Combine pork, 1 Tbsp soy sauce, orange juice, and a pinch of white pepper in a small bowl; stir well with fork and set aside while preparing other ingredients.
Whisk together oyster sauce, remaining soy sauce, peanut butter, vinegar, and a pinch of white pepper in a medium bowl. Whisk in chicken stock and set aside.
Bring 4 quarts of water to boil in a large pot over high hear.
Meanwhile, heat 12 inch skillet over high heat until hot. Add oil and swirl to coat bottom of pan. Add pork and cook about 5 minutes, scraping along pan bottom and breaking pork up into small pieces. Stir in ginger, garlic and red pepper flakes; cook until fragrant, about 1 minutes. Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.
While sauce simmers, add noodles to boiling water and cook until tender. Drain noodles, divide among 4 individual bowls, ladle a portion of sauce over noodles and sprinkle with scallions and bean sprouts.
NOTES
From Kim.
Untried.
Should ginger be chopped or grated?
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