Crust:
1 1/4 c flour
2 tsp sugar
1/4 tsp salt
6 Tbsp cold butter, cut into 1/2" cubes
1/4 c ice water, plus additional if needed
Filling:
2 eggs
1 egg yolk
1 3/4 c packed light brown sugar
2 Tbsp flour
1/8 tsp salt
3/4 c heavy cream
1/2 c maple syrup
Garnishes:
raspberries
whipped cream
Prepare crust: stir together flour, sugar and salt. Cut in butter until butter is the size of small peas. Stir in 1/4 c ice water. Dough should look shaggy and come together when pressed into a ball. If it's crumbly, add water by the tablespoon until it just holds together but isn't sticky. Flatten dough into a disk, wrap in plastic and refrigerate 1 hour.
Preheat oven to 350 degrees. Roll out crust, then drape over a 9" pie pan (not deep-dish). Cut excess dough from edge. Crimp edges. Freeze until firm, about 10 minutes.
Prepare filling: whisk eggs and yolk lightly in a medium bowl. Add brown sugar, flour and salt, whisking until no lumps remain. Whisk in cream and maple syrup. Pour filling into chilled pie shell.
Bake pie in top third of oven until filling is deeply golden and puffed in the center but still wiggles slightly when nudged, 60-70 minutes. Check after 30 minutes. If edge is browning before center is cooked, cover edge with a foil collar and continue baking.
Cool pie completely, about 2 hours, then refrigerate for at least 1 hour. Serve chilled, garnished with raspberries and/or whipped cream.
NOTES
From Hannaford.
Untried.
Saturday, May 30, 2009
Bolo de Cereveja (Portuguese Beer Cake)
3 c flour
2 tsp baking powder
1/2 tsp salt
1 c butter, room temperature
1 3/4 c sugar
3 eggs, room temperature
1 egg yolk
1 tsp vanilla or lemon extract
1 c pilsner beer
confectioners' sugar
fresh berries
whipped cream
Preheat oven to 325 degrees. Spray a 10" Bundt or tube pan with cooking spray. Use a paper towel to make sure entire surface is coated, then dust with flour.
In a medium bowl, sift or whisk together flour, baking powder and salt. Set aside.
In a large bowl, use an electric mixer on medium high to cream butter until light and fluffy, about 5 minutes. Add sugar and beat until light and fluffy, about 5 minutes. Scrape down sides, then add eggs and yolk, one at a time, mixing on medium speed until each egg is fully incorporated into batter. Mix in vanilla or lemon extract.
Add 1 cup of the flour mixture and mix until incorporated and batter is smooth. Add 1/3 c beer and mix until incorporated. Repeat this step two more times.
Pour batter into prepared pan and smooth top. Bake at 325 degrees on middle rack for 60-70 minutes, or until top is golden and a tester comes out clean. Cool in pan for at least 1 hour, then remove from pan and cool on a wire rack for another hour.
If desired, sift confectioners' sugar over surface before slicing. Serve at room temperature, garnished with fresh berries and whipped cream. Store at room temperature, well wrapped or in an airtight container. Cake may be frozen.
NOTES
From Hannaford.
Untried.
2 tsp baking powder
1/2 tsp salt
1 c butter, room temperature
1 3/4 c sugar
3 eggs, room temperature
1 egg yolk
1 tsp vanilla or lemon extract
1 c pilsner beer
confectioners' sugar
fresh berries
whipped cream
Preheat oven to 325 degrees. Spray a 10" Bundt or tube pan with cooking spray. Use a paper towel to make sure entire surface is coated, then dust with flour.
In a medium bowl, sift or whisk together flour, baking powder and salt. Set aside.
In a large bowl, use an electric mixer on medium high to cream butter until light and fluffy, about 5 minutes. Add sugar and beat until light and fluffy, about 5 minutes. Scrape down sides, then add eggs and yolk, one at a time, mixing on medium speed until each egg is fully incorporated into batter. Mix in vanilla or lemon extract.
Add 1 cup of the flour mixture and mix until incorporated and batter is smooth. Add 1/3 c beer and mix until incorporated. Repeat this step two more times.
Pour batter into prepared pan and smooth top. Bake at 325 degrees on middle rack for 60-70 minutes, or until top is golden and a tester comes out clean. Cool in pan for at least 1 hour, then remove from pan and cool on a wire rack for another hour.
If desired, sift confectioners' sugar over surface before slicing. Serve at room temperature, garnished with fresh berries and whipped cream. Store at room temperature, well wrapped or in an airtight container. Cake may be frozen.
NOTES
From Hannaford.
Untried.
Baba Ghanoush
1 large eggplant (about 1 1/2 lb)
1 Tbsp mayonnaise
2 Tbsp plain yogurt
2 Tbsp tahini
2 Tbsp fresh lemon juice
2 cloves garlic
1/2 tsp salt, or to taste
parsley sprigs for garnish
fresh vegetables, pita chips, or pita bread wedges
Preheat broiler. Line a baking sheet with foil and spray with cooking spray. Cut eggplant in half lengthwise and place face down on foil. Broil for 14-16 minutes, until skin is blackened and flesh is cooked and softened. Turn eggplant over and let cool on baking sheet for 15 minutes.
When eggplant is cool enough to handle, use a teaspoon to remove as many seeds as you can, but try to retain juices. If seeds are tiny, keep them. Discard charred skin and scoop flesh and any tiny seeds into a bowl or food processor or blender for a smoother texture. For a chunkier dip, mash eggplant with fork.
Mix or process eggplant with mayonnaise, yogurt, tahini, lemon juice, garlic (mince if mixing by hand) and salt until well combined. Transfer to a bowl and serve cold or at room temperature, garnished with parsley, with veggies, pita chips or pita bread wedges for dipping. Dip may be frozen.
NOTES
From Hannaford.
Untried.
1 Tbsp mayonnaise
2 Tbsp plain yogurt
2 Tbsp tahini
2 Tbsp fresh lemon juice
2 cloves garlic
1/2 tsp salt, or to taste
parsley sprigs for garnish
fresh vegetables, pita chips, or pita bread wedges
Preheat broiler. Line a baking sheet with foil and spray with cooking spray. Cut eggplant in half lengthwise and place face down on foil. Broil for 14-16 minutes, until skin is blackened and flesh is cooked and softened. Turn eggplant over and let cool on baking sheet for 15 minutes.
When eggplant is cool enough to handle, use a teaspoon to remove as many seeds as you can, but try to retain juices. If seeds are tiny, keep them. Discard charred skin and scoop flesh and any tiny seeds into a bowl or food processor or blender for a smoother texture. For a chunkier dip, mash eggplant with fork.
Mix or process eggplant with mayonnaise, yogurt, tahini, lemon juice, garlic (mince if mixing by hand) and salt until well combined. Transfer to a bowl and serve cold or at room temperature, garnished with parsley, with veggies, pita chips or pita bread wedges for dipping. Dip may be frozen.
NOTES
From Hannaford.
Untried.
Prassopita (Greek Potato and Leek Pie)
3 Tbsp olive oil
4 c cleaned, chopped leek whites and greens (about 4 leeks)
3/4 lb Idaho potatoes, scrubbed, peeled and grated
1 egg
2 Tbsp milk
2 Tbsp chopped fresh dill (or 2 tsp dried)
1/4 tsp pepper
8 sheets phyllo dough, thawed and refrigerated until ready to use
1 c crumbled feta cheese
1/4 c kalamata olives, coarsely chopped
Preheat oven to 375 degrees. Spray a 9"x13" baking pan with cooking spray.
Heat 2 tsp oil in a large nonstick skillet over medium heat, then add leeks. Cook until they have softened but are still bright green and have not caramelized, about 10 minutes. Transfer to a bowl and let cool about 10 minutes. Put potatoes, egg and milk into a large bowl and mix to combine, then stir in dill and pepper.
Place remaining 2 Tbsp + 1 tsp olive oil in a small cup or bowl. Remove phyllo dough from fridge, take sheets out of box and unroll so they're flat. Cover with a sheet of plastic wrap and then a clean, damp dishtowel.
Place a sheet of phyllo on bottom of baking pan. Using fingers, lightly dot with olive oil. Place another piece of phyllo on top, gently press down, and continue until you have 4 layers. Do not oil the last sheet.
Place half the potato mixture on top and sprinkle with half the feta and half the olives. Top with 1 sheet phyllo and, using fingers, lightly dot with olive oil. Continue until you have 4 layers. Oil the last sheet, too, using up any remaining oil.
Bake at 375 degrees until golden brown, about 45 minutes. Serve hot or at room temperature. May be made in advance and frozen, then reheated at 350 for 15-18 minutes.
NOTES
From Hannaford.
Untried.
4 c cleaned, chopped leek whites and greens (about 4 leeks)
3/4 lb Idaho potatoes, scrubbed, peeled and grated
1 egg
2 Tbsp milk
2 Tbsp chopped fresh dill (or 2 tsp dried)
1/4 tsp pepper
8 sheets phyllo dough, thawed and refrigerated until ready to use
1 c crumbled feta cheese
1/4 c kalamata olives, coarsely chopped
Preheat oven to 375 degrees. Spray a 9"x13" baking pan with cooking spray.
Heat 2 tsp oil in a large nonstick skillet over medium heat, then add leeks. Cook until they have softened but are still bright green and have not caramelized, about 10 minutes. Transfer to a bowl and let cool about 10 minutes. Put potatoes, egg and milk into a large bowl and mix to combine, then stir in dill and pepper.
Place remaining 2 Tbsp + 1 tsp olive oil in a small cup or bowl. Remove phyllo dough from fridge, take sheets out of box and unroll so they're flat. Cover with a sheet of plastic wrap and then a clean, damp dishtowel.
Place a sheet of phyllo on bottom of baking pan. Using fingers, lightly dot with olive oil. Place another piece of phyllo on top, gently press down, and continue until you have 4 layers. Do not oil the last sheet.
Place half the potato mixture on top and sprinkle with half the feta and half the olives. Top with 1 sheet phyllo and, using fingers, lightly dot with olive oil. Continue until you have 4 layers. Oil the last sheet, too, using up any remaining oil.
Bake at 375 degrees until golden brown, about 45 minutes. Serve hot or at room temperature. May be made in advance and frozen, then reheated at 350 for 15-18 minutes.
NOTES
From Hannaford.
Untried.
Braised Chicken
3 chicken legs
3 garlic cloves, minced
2 bell peppers, sliced into strips
1 large onion, sliced
3 tomatoes, diced
1/2 cup chicken broth
1/8 tsp ground cumin
1 tsp paprika powder
1 tsp curry powder
1/4 tsp cinnamon
1/4 tsp salt
3 tbsp oil
Combine garlic, oil, paprika, curry powder, cinnamon and salt; whisk until you have a fragrant marinade.
Season chicken with salt and pepper to taste. Heat 1-2 Tbsp oil in a skillet and quickly brown the chicken legs. Transfer them to an oven dish. Brush them with half of the marinade. Spread peppers, onions and tomatoes in the pan, around, on top of, and underneath chicken. Lightly dab the vegetables with the other half of the marinade. Pour in chicken broth, but don't cover chicken.
Bake in a 350 degree oven for 1 hour. Halfway through, remove from oven, flip vegetables, and spoon sauce over chicken. Return to oven until cooked through.
NOTES
From Pioneer Woman.
Unexpectedly delicious. Way, way better than I thought it could be.
I used frozen peppers/onions and canned tomatoes.
My kids don't do peppers and onions, but they loved the chicken.
3 garlic cloves, minced
2 bell peppers, sliced into strips
1 large onion, sliced
3 tomatoes, diced
1/2 cup chicken broth
1/8 tsp ground cumin
1 tsp paprika powder
1 tsp curry powder
1/4 tsp cinnamon
1/4 tsp salt
3 tbsp oil
Combine garlic, oil, paprika, curry powder, cinnamon and salt; whisk until you have a fragrant marinade.
Season chicken with salt and pepper to taste. Heat 1-2 Tbsp oil in a skillet and quickly brown the chicken legs. Transfer them to an oven dish. Brush them with half of the marinade. Spread peppers, onions and tomatoes in the pan, around, on top of, and underneath chicken. Lightly dab the vegetables with the other half of the marinade. Pour in chicken broth, but don't cover chicken.
Bake in a 350 degree oven for 1 hour. Halfway through, remove from oven, flip vegetables, and spoon sauce over chicken. Return to oven until cooked through.
NOTES
From Pioneer Woman.
Unexpectedly delicious. Way, way better than I thought it could be.
I used frozen peppers/onions and canned tomatoes.
My kids don't do peppers and onions, but they loved the chicken.
Soft Onion Sandwich Rolls
3/4 c lukewarm milk
5 Tbsp lukewarm water
3 Tbsp butter, softened
1 1/2 tsp salt
3 Tbsp white sugar
1 tsp onion powder
3 Tbsp dried minced onion
1/4 c instant potato flakes
3 c all-purpose flour
1 (.25 ounce) envelope active dry yeast
1 egg white
1 Tbsp water
1/4 c dried minced onion
Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.
NOTES
From allrecipes.com.
I've never quite gotten the texture/density right on these, but the flavor is so good that I keep using this recipe anyway.
5 Tbsp lukewarm water
3 Tbsp butter, softened
1 1/2 tsp salt
3 Tbsp white sugar
1 tsp onion powder
3 Tbsp dried minced onion
1/4 c instant potato flakes
3 c all-purpose flour
1 (.25 ounce) envelope active dry yeast
1 egg white
1 Tbsp water
1/4 c dried minced onion
Place the milk, water, butter, salt, sugar, onion powder, 3 tablespoons of dried onion, potato flakes, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
When the cycle has completed, remove the dough from the machine, and knead on a lightly floured surface. Cut into 8 equal pieces, and form into balls. Gently flatten the balls until they are 4 inches in diameter. If they keep shrinking back, just let them relax for a minute before flattening. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 40 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining minced onion.
Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.
NOTES
From allrecipes.com.
I've never quite gotten the texture/density right on these, but the flavor is so good that I keep using this recipe anyway.
Butternut Cheese Pie
4 c coarsely shredded butternut squash (about 1 lb)
1/4 c uncooked bulgur
1/2 tsp salt
1 tsp olive oil
1 c chopped onion
3/4 c (3 oz) crumbled feta cheese
1/2 c (2 oz) grated fresh Parmesan cheese
1/2 c chopped fresh mint
1/2 tsp freshly ground black pepper
8 sheets frozen phyllo dough, thawed and divided
cooking spray
1/4 c uncooked bulgur
1/2 tsp salt
1 tsp olive oil
1 c chopped onion
3/4 c (3 oz) crumbled feta cheese
1/2 c (2 oz) grated fresh Parmesan cheese
1/2 c chopped fresh mint
1/2 tsp freshly ground black pepper
8 sheets frozen phyllo dough, thawed and divided
cooking spray
Combine first 3 ingredients in a large bowl; cover and chill 30 minutes.
Preheat oven to 350°.
Heat olive oil in a medium skillet over medium-high heat. Add onion; sauté 3 minutes. Add onion, feta and Parmesan cheeses, chopped mint, and black pepper to squash mixture, stirring to combine.
Working with 1 phyllo sheet at a time (cover remaining dough to prevent drying), place 1 sheet into a 10-inch deep-dish pie plate coated with cooking spray. Gently press sheet into pie plate, allowing ends to extend over edges of pan; lightly coat with cooking spray. Place another phyllo sheet across first sheet to form a crisscross design; lightly coat phyllo with cooking spray. Repeat procedure with 2 phyllo sheets and cooking spray.
Spoon squash mixture over phyllo. Place another phyllo sheet over squash, repeating crisscross design with remaining phyllo and cooking spray. Fold in edges of phyllo to fit dish and form a rim. Bake at 350° for 40 minutes or until golden brown.
NOTES
From Cooking Light.
I like this a lot, but the kids emphatically do not.
I make it without the mint.
Napoleon Sandwiches
Napoleons:
1 sheet frozen puff pastry, partially thawed
16 asparagus spears, trimmed to 5"
6 large eggs
4 oz crumbled feta cheese
Red Pepper Sauce:
1 (14 oz) can roasted red peppers (or 2 whole)
1 1/4 c milk
2 Tbsp butter
2 Tbsp flour
1/2 tsp seasoning salt
1/2 tsp pepper
Preheat oven to 375 degrees; grease a baking sheet.
Napoleons:
Open puff pastry sheet flat; slice in half across the 3 fold lines. Cut halved sheets into 3 strips along fold lines to make 6 pastry rectangles. Reserve 2; bake remaining 4 on baking sheet 15 minutes; set aside.
Meanwhile, cut peppers into 4 strips to the size of pastry rectangles and set aside. Put remaining peppers into food processor with 1/2 c milk and puree until smooth.
Melt butter over medium heat; stir in flour until well blended. Add remaining milk and bring to a boil; reduce heat and stir in pureed peppers and salt and pepper. Stir occasionally; keep warm until serving time.
Steam asparagus until tender (about 5 minutes). Beat eggs; cook in a skillet over medium heat until set (lift edges so uncooked egg runs underneath cooked portion to cook all of it). Slice eggs into 4 rectangles to layer on pastry.
Cut each pastry in half lengthwise. Layer with egg, 1 Tbsp cheese, 1 pepper, 4 asparagus spears, and top with remaining pastry.
Bake 7-10 minutes at 375 degrees or until heated through. Top with 1/4 c red pepper sauce and extra feta. Serve hot.
NOTES
This might be from Vegetarian Times.
Untried.
1 sheet frozen puff pastry, partially thawed
16 asparagus spears, trimmed to 5"
6 large eggs
4 oz crumbled feta cheese
Red Pepper Sauce:
1 (14 oz) can roasted red peppers (or 2 whole)
1 1/4 c milk
2 Tbsp butter
2 Tbsp flour
1/2 tsp seasoning salt
1/2 tsp pepper
Preheat oven to 375 degrees; grease a baking sheet.
Napoleons:
Open puff pastry sheet flat; slice in half across the 3 fold lines. Cut halved sheets into 3 strips along fold lines to make 6 pastry rectangles. Reserve 2; bake remaining 4 on baking sheet 15 minutes; set aside.
Meanwhile, cut peppers into 4 strips to the size of pastry rectangles and set aside. Put remaining peppers into food processor with 1/2 c milk and puree until smooth.
Melt butter over medium heat; stir in flour until well blended. Add remaining milk and bring to a boil; reduce heat and stir in pureed peppers and salt and pepper. Stir occasionally; keep warm until serving time.
Steam asparagus until tender (about 5 minutes). Beat eggs; cook in a skillet over medium heat until set (lift edges so uncooked egg runs underneath cooked portion to cook all of it). Slice eggs into 4 rectangles to layer on pastry.
Cut each pastry in half lengthwise. Layer with egg, 1 Tbsp cheese, 1 pepper, 4 asparagus spears, and top with remaining pastry.
Bake 7-10 minutes at 375 degrees or until heated through. Top with 1/4 c red pepper sauce and extra feta. Serve hot.
NOTES
This might be from Vegetarian Times.
Untried.
Black Bean Mushroom Quesadillas with Mango Salsa
Quesadillas:
2 Tbsp olive oil
1 small diced onion
2 c chopped mushrooms
1 Tbsp minced garlic
1-3 jalapenos, seeded, chopped
1 (14 1/2 oz) can black beans, drained and rinsed
1 tsp chipotle powder or chipotle in adobo, or to taste
ground cumin to taste
salt and pepper to taste
3 Tbsp chopped fresh cilantro
6 tortillas
1 c shredded cheddar cheese
Mango Salsa:
1 pineapple, peeled, sliced into 1/2" thick rings
1 ripe mango, peeled and chopped
1 large tomato, peeled and chopped
1 small onion, chopped
4 cloves garlic, minced
1-3 jalapenos, seeded and chopped
3 Tbsp chopped fresh cilantro
Quesadillas:
Heat oil in a large skillet over medium heat. Saute onion and mushrooms for 5 minutes or until onion softens. Add garlic and jalapenos; saute 1 minute more. Add beans, chipotle, cumin, salt and pepper; reduce heat to low. Cook, stirring, til heated through. Add cilnatro and adjust seasonings to taste.
Place 1 tortilla on a flat surface and spoon about 1/3 c of the filling onto half of the tortilla. Sprinkle with about 2 Tbsp cheese. Fold in half; set aside. Repeat until filling is used.
Grease a skillet and heat. Heat quesadillas until browned on both sides (about 3 minutes per side). Top generously with mango salsa.
Salsa:
Grill or broil pineapple rings until light brown on both sides. Chop into cubes and mix with remaining ingredients. Refrigerate overnight for best flavor.
NOTES
From Vegetarian Times.
Haven't tried the mango salsa, but I have made a version of the quesadillas and they're very good.
2 Tbsp olive oil
1 small diced onion
2 c chopped mushrooms
1 Tbsp minced garlic
1-3 jalapenos, seeded, chopped
1 (14 1/2 oz) can black beans, drained and rinsed
1 tsp chipotle powder or chipotle in adobo, or to taste
ground cumin to taste
salt and pepper to taste
3 Tbsp chopped fresh cilantro
6 tortillas
1 c shredded cheddar cheese
Mango Salsa:
1 pineapple, peeled, sliced into 1/2" thick rings
1 ripe mango, peeled and chopped
1 large tomato, peeled and chopped
1 small onion, chopped
4 cloves garlic, minced
1-3 jalapenos, seeded and chopped
3 Tbsp chopped fresh cilantro
Quesadillas:
Heat oil in a large skillet over medium heat. Saute onion and mushrooms for 5 minutes or until onion softens. Add garlic and jalapenos; saute 1 minute more. Add beans, chipotle, cumin, salt and pepper; reduce heat to low. Cook, stirring, til heated through. Add cilnatro and adjust seasonings to taste.
Place 1 tortilla on a flat surface and spoon about 1/3 c of the filling onto half of the tortilla. Sprinkle with about 2 Tbsp cheese. Fold in half; set aside. Repeat until filling is used.
Grease a skillet and heat. Heat quesadillas until browned on both sides (about 3 minutes per side). Top generously with mango salsa.
Salsa:
Grill or broil pineapple rings until light brown on both sides. Chop into cubes and mix with remaining ingredients. Refrigerate overnight for best flavor.
NOTES
From Vegetarian Times.
Haven't tried the mango salsa, but I have made a version of the quesadillas and they're very good.
Blueberry Ice
2 c blueberries
1/4 c sugar
1/4 c thawed lemonade concentrate
1 1/2 c ginger ale
Bring blueberries, 1/2 c water and sugar to a boil over medium heat. Cover; simmer 5 minutes; let cool. Puree mixture, then stir in lemonade and ginger ale. Pour into a 9"x9" baking pan; freeze for 1/2 hour.
Remove from freezer. Scrape ice crystals into mixture; refreeze. Rescrape every 20-30 minutes. Mound slush into dishes to serve. May serve with vanilla ice cream.
NOTES
Original source unknown.
Untried.
1/4 c sugar
1/4 c thawed lemonade concentrate
1 1/2 c ginger ale
Bring blueberries, 1/2 c water and sugar to a boil over medium heat. Cover; simmer 5 minutes; let cool. Puree mixture, then stir in lemonade and ginger ale. Pour into a 9"x9" baking pan; freeze for 1/2 hour.
Remove from freezer. Scrape ice crystals into mixture; refreeze. Rescrape every 20-30 minutes. Mound slush into dishes to serve. May serve with vanilla ice cream.
NOTES
Original source unknown.
Untried.
Chunky Vegetable Stew
2 Tbsp olive oil
1 onion, thickly sliced
3 cloves garlic, minced
1 (14 1/2 oz) can stewed tomatoes, undrained
2 c cooked garbanzo beans (chickpeas)
2 yams, peeled, cut into 2" chunks
3/4 tsp crushed rosemary
1 large zucchini, cut into 1/4" thick slices
salt and pepper to taste
1/4 c Parmesan cheese
Heat oil in a large saucepan over medium heat. Add onion, separating slices; cook 5 minutes or until soft. Add garlic; cook 1 minute. Add tomatoes and juice, beans, yams and rosemary. Bring to a boil; reduce heat to low. (You may need to add a little water at this point to make sure there is enough liquid to cover the bottom of pan.) Add zucchini and stir. Cover and cook 15-20 minutes or until yams are tender. Add salt and pepper to taste and top each serving with cheese to taste.
NOTES
From Vegetarian Times.
One of our favorites!
We like to add sliced kielbasa to this (add at the same time as yams etc.).
I usually use diced tomatoes instead of stewed.
When we have the time we like to cook this long enough for the yams to mush (a couple of hours). In this case we add the zucchini in the last 15-20 minutes so it doesn't also turn to mush.
1 onion, thickly sliced
3 cloves garlic, minced
1 (14 1/2 oz) can stewed tomatoes, undrained
2 c cooked garbanzo beans (chickpeas)
2 yams, peeled, cut into 2" chunks
3/4 tsp crushed rosemary
1 large zucchini, cut into 1/4" thick slices
salt and pepper to taste
1/4 c Parmesan cheese
Heat oil in a large saucepan over medium heat. Add onion, separating slices; cook 5 minutes or until soft. Add garlic; cook 1 minute. Add tomatoes and juice, beans, yams and rosemary. Bring to a boil; reduce heat to low. (You may need to add a little water at this point to make sure there is enough liquid to cover the bottom of pan.) Add zucchini and stir. Cover and cook 15-20 minutes or until yams are tender. Add salt and pepper to taste and top each serving with cheese to taste.
NOTES
From Vegetarian Times.
One of our favorites!
We like to add sliced kielbasa to this (add at the same time as yams etc.).
I usually use diced tomatoes instead of stewed.
When we have the time we like to cook this long enough for the yams to mush (a couple of hours). In this case we add the zucchini in the last 15-20 minutes so it doesn't also turn to mush.
Carrot Soup
1 Tbsp butter, divided
1/2 tsp fennel seeds
1 apple, peeled, cored, diced
1 1/2 lbs carrots, sliced
1/2 lb sweet potatoes, peeled, cubed
2 Tbsp rice (white or brown basmati or regular long-grain)
1/4 tsp turmeric or curry powder
5 1/2 c vegetable stock or water
1 bay leaf
salt and pepper to taste
fresh lemon juice to taste
2 Tbsp minced fresh cilantro or fresh parsley
In a large pot heat 1/2 Tbsp butter over medium heat. Toast fennel seeds until darkened (2-3 minutes). Add apple, carrot and potato and cook 5 minutes, stirring occasionally. Add rice, turmeric or curry, stock or water and bay leaf. Bring to a boil, lower heat, cover and simmer until rice and vegetables are tender, about 30 minutes.
Drain soup, reserving broth. Remove and discard bay leaf. Transfer mixture and small amounts of reserved broth in batches to a food processor or blender and puree until smooth. Return pureed soup and any remaining broth to soup pot.
Simmer 5 minutes. Season with salt, pepper, and lemon juice. Melt remaining butter and drizzle over soup; sprinkle with cilantro or parsley.
NOTES
I think this is from Vegetarian Times.
I like this a lot, but no one else in my family likes it quite as well as I do.
I usually skip the fennel, lemon juice and herbs in the interest of making the soup more kid-friendly.
I always use turmeric, never curry powder.
We like to eat this with croutons on top.
1/2 tsp fennel seeds
1 apple, peeled, cored, diced
1 1/2 lbs carrots, sliced
1/2 lb sweet potatoes, peeled, cubed
2 Tbsp rice (white or brown basmati or regular long-grain)
1/4 tsp turmeric or curry powder
5 1/2 c vegetable stock or water
1 bay leaf
salt and pepper to taste
fresh lemon juice to taste
2 Tbsp minced fresh cilantro or fresh parsley
In a large pot heat 1/2 Tbsp butter over medium heat. Toast fennel seeds until darkened (2-3 minutes). Add apple, carrot and potato and cook 5 minutes, stirring occasionally. Add rice, turmeric or curry, stock or water and bay leaf. Bring to a boil, lower heat, cover and simmer until rice and vegetables are tender, about 30 minutes.
Drain soup, reserving broth. Remove and discard bay leaf. Transfer mixture and small amounts of reserved broth in batches to a food processor or blender and puree until smooth. Return pureed soup and any remaining broth to soup pot.
Simmer 5 minutes. Season with salt, pepper, and lemon juice. Melt remaining butter and drizzle over soup; sprinkle with cilantro or parsley.
NOTES
I think this is from Vegetarian Times.
I like this a lot, but no one else in my family likes it quite as well as I do.
I usually skip the fennel, lemon juice and herbs in the interest of making the soup more kid-friendly.
I always use turmeric, never curry powder.
We like to eat this with croutons on top.
Creamy Mac and Cheese
8 oz elbow macaroni
1/4 c butter
3 Tbsp flour
2 c milk
6 oz cream cheese, softened
1/2 tsp each salt and pepper
2 tsp Dijon mustard
2 c shredded cheddar cheese
1 c bread crumbs
2 Tbsp butter
2 Tbsp parsley
Cook pasta according to package directions.
Melt butter in a large pan over medium heat; stir in flour and cook 1 minute until smooth and bubbly, stirring occasionally. Mix in milk, cream cheese, salt, pepper, and mustard. Melt cream cheese and cook until thickened.
Add pasta and cheddar; mix well. Pour into a 2-quart casserole dish.
Combine bread crumbs, parsley and butter; sprinkle over mac and cheese.
Bake 15-20 minutes or until top is golden brown.
NOTES
Adapted from allrecipes.com.
Great texture for homemade mac and cheese.
To save time I often skip the crumb topping and the baking, and just serve from the stovetop.
1/4 c butter
3 Tbsp flour
2 c milk
6 oz cream cheese, softened
1/2 tsp each salt and pepper
2 tsp Dijon mustard
2 c shredded cheddar cheese
1 c bread crumbs
2 Tbsp butter
2 Tbsp parsley
Cook pasta according to package directions.
Melt butter in a large pan over medium heat; stir in flour and cook 1 minute until smooth and bubbly, stirring occasionally. Mix in milk, cream cheese, salt, pepper, and mustard. Melt cream cheese and cook until thickened.
Add pasta and cheddar; mix well. Pour into a 2-quart casserole dish.
Combine bread crumbs, parsley and butter; sprinkle over mac and cheese.
Bake 15-20 minutes or until top is golden brown.
NOTES
Adapted from allrecipes.com.
Great texture for homemade mac and cheese.
To save time I often skip the crumb topping and the baking, and just serve from the stovetop.
Hawaiian Bread
1 c softened butter
2 c sugar
4 eggs
1 c mashed bananas (2-3 bananas)
1 (15 oz) can crushed pineapple with juice
4 c flour
1 tsp baking soda
2 tsp baking powder
3/4 tsp salt
1/2 c shredded coconut
Preheat oven to 350 degrees; lightly grease 2 loaf pans.
Cream butter and sugar; add bananas, pineapple and eggs and mix well.
In a separate bowl, mix flour, baking powder, baking soda and salt; combine with banana mixture and mix well. Fold in coconut.
Pour into prepared pans and bake for 50 minutes or until a tester in the middle comes out clean.
NOTES
FRom allrecipes.com.
Good alternative to ordinary banana bread; sweeter and more unusual.
2 c sugar
4 eggs
1 c mashed bananas (2-3 bananas)
1 (15 oz) can crushed pineapple with juice
4 c flour
1 tsp baking soda
2 tsp baking powder
3/4 tsp salt
1/2 c shredded coconut
Preheat oven to 350 degrees; lightly grease 2 loaf pans.
Cream butter and sugar; add bananas, pineapple and eggs and mix well.
In a separate bowl, mix flour, baking powder, baking soda and salt; combine with banana mixture and mix well. Fold in coconut.
Pour into prepared pans and bake for 50 minutes or until a tester in the middle comes out clean.
NOTES
FRom allrecipes.com.
Good alternative to ordinary banana bread; sweeter and more unusual.
Gingerbread
2 c flour
1/2 c sugar
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 c molasses (light or mild)
1/2 c butter, quartered
3/4 c boiling water
1 large egg
Preheat oven to 350 degrees; grease and flour a 9" square pan.
Combine flour, sugar, ginger, cinnamon, baking soda, and salt.
Combine molasses and butter; add boiling water and stir until butter melts. Add to flour mixture and whisk until blended.
Pour into prepared pan and bake 45-50 minutes or until a tester comes out clean.
NOTES
Original source unknown.
Untried.
1/2 c sugar
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 c molasses (light or mild)
1/2 c butter, quartered
3/4 c boiling water
1 large egg
Preheat oven to 350 degrees; grease and flour a 9" square pan.
Combine flour, sugar, ginger, cinnamon, baking soda, and salt.
Combine molasses and butter; add boiling water and stir until butter melts. Add to flour mixture and whisk until blended.
Pour into prepared pan and bake 45-50 minutes or until a tester comes out clean.
NOTES
Original source unknown.
Untried.
Caramelized Pineapple with Cinnamon
1 1/2 lbs pineapple rings, cut in half
1 tsp ground cinnamon
Preheat oven to broil with rack 6 inches from heat source. Arrange pineapple on a baking sheet and sprinkle both sides with cinnamon. Broil 7-10 minutes, watching carefully, until fruit is caramelized and lightly brown.
NOTES
From Wegmans.
Untried.
1 tsp ground cinnamon
Preheat oven to broil with rack 6 inches from heat source. Arrange pineapple on a baking sheet and sprinkle both sides with cinnamon. Broil 7-10 minutes, watching carefully, until fruit is caramelized and lightly brown.
NOTES
From Wegmans.
Untried.
Spicy Red Lentil Chili
1 c red lentils
4 c + 2 Tbsp water, divided
2 Tbsp butter
1/2 c diced onion
1/4 c diced celery (about 1 stalk)
2 Tbsp minced garlic
1 medium tomato, cored, diced (1 c)
2 c vegetable stock
1 Tbsp Tabasco sauce
1/8 tsp turmeric
1/8 tsp cumin
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1/8 tsp chili powder
2 Tbsp cornstarch
1/4 c finely diced green bell pepper
salt to taste
Bring lentils and 2 c water to boil on high; turn off heat. Remove half the lentils and liquid; place in blender or food processor and puree about 1 minute.
Melt butter in stockpot on medium low. Add onion; cook, stirring, about 2 minutes, until soft but not browned. Add celery and garlic; cook, stirring, 5 minutes, until soft but not browned. Add tomato; cook 5 minutes.
Add stock, 2 c water, Tabasco, turmeric, cumin, cayenne, salt, pepper and chili powder. Bring to a simmer.
Add reserved whole and pureed lentils plus liquid. Cook about 15 minutes, until lentils are tender.
Combine cornstarch and remaining 2 Tbsp water in a small bowl. Bring soup to a boil and add cornstarch/water mix. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.
NOTES
From Wegmans.
Untried.
4 c + 2 Tbsp water, divided
2 Tbsp butter
1/2 c diced onion
1/4 c diced celery (about 1 stalk)
2 Tbsp minced garlic
1 medium tomato, cored, diced (1 c)
2 c vegetable stock
1 Tbsp Tabasco sauce
1/8 tsp turmeric
1/8 tsp cumin
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1/8 tsp chili powder
2 Tbsp cornstarch
1/4 c finely diced green bell pepper
salt to taste
Bring lentils and 2 c water to boil on high; turn off heat. Remove half the lentils and liquid; place in blender or food processor and puree about 1 minute.
Melt butter in stockpot on medium low. Add onion; cook, stirring, about 2 minutes, until soft but not browned. Add celery and garlic; cook, stirring, 5 minutes, until soft but not browned. Add tomato; cook 5 minutes.
Add stock, 2 c water, Tabasco, turmeric, cumin, cayenne, salt, pepper and chili powder. Bring to a simmer.
Add reserved whole and pureed lentils plus liquid. Cook about 15 minutes, until lentils are tender.
Combine cornstarch and remaining 2 Tbsp water in a small bowl. Bring soup to a boil and add cornstarch/water mix. Stir 30 seconds to thicken slightly. Turn off heat; add green peppers. Season to taste with salt.
NOTES
From Wegmans.
Untried.
Pasta with Escarole, Beans and Sausage
1/2 lb penne pasta or similar, prepared, keep warm
2 lbs chopped escarole
1 1/4 lb Italian pork sausage patties, crumbled
1 Tbsp olive oil
1/4 tsp red pepper flakes
2 cloves garlic, minced
1 (15 1/2 oz) can cannellini beans, undrained
1 c chicken stock
1/2 c shredded Parmigiano-Reggiano cheese
1/3 c finely chopped flat-leaf Italian parsley
salt and pepper to taste
Blanch escarole 1-2 minutes in a large pot of boiling salted water. Drain; set aside.
Cook sausage in a large skillet over medium-high heat, stirring frequently and breaking up chunks with spoon, 5-7 minutes or until thoroughly cooked. Remove sausage and set aside. Drain drippings from pan.
Add oil, red pepper flakes and garlic to skillet. Reduce heat to medium-low. Cook, stirring, 1 minute. Add sausage and escarole; stir to combine. Cook 1 minute; reduce heat to low. Add bean and liquid and stock; simmer 1 minute.
Add pasta; stir to combine. Add cheese and parsley; stir to combine. Let simmer 2-3 minutes. Season to taste with salt and pepper.
NOTES
From Wegmans.
Untried.
2 lbs chopped escarole
1 1/4 lb Italian pork sausage patties, crumbled
1 Tbsp olive oil
1/4 tsp red pepper flakes
2 cloves garlic, minced
1 (15 1/2 oz) can cannellini beans, undrained
1 c chicken stock
1/2 c shredded Parmigiano-Reggiano cheese
1/3 c finely chopped flat-leaf Italian parsley
salt and pepper to taste
Blanch escarole 1-2 minutes in a large pot of boiling salted water. Drain; set aside.
Cook sausage in a large skillet over medium-high heat, stirring frequently and breaking up chunks with spoon, 5-7 minutes or until thoroughly cooked. Remove sausage and set aside. Drain drippings from pan.
Add oil, red pepper flakes and garlic to skillet. Reduce heat to medium-low. Cook, stirring, 1 minute. Add sausage and escarole; stir to combine. Cook 1 minute; reduce heat to low. Add bean and liquid and stock; simmer 1 minute.
Add pasta; stir to combine. Add cheese and parsley; stir to combine. Let simmer 2-3 minutes. Season to taste with salt and pepper.
NOTES
From Wegmans.
Untried.
Braised Chuck Roast with Stew Vegetables
2 1/2 - 3 lbs boneless beef chuck roast
salt and pepper
3 Tbsp flour, plus additional for dusting
2 Tbsp olive oil
2 1/2 lbs assorted stew vegetables (carrots, potatoes, onions, celery, etc), chopped
10 oz mushrooms
1 c red wine
1 (28 oz) can cut tomatoes with Italian seasoning
1 3/4 c beef stock
1 Tbsp chopped fresh thyme
1 tsp chopped fresh rosemary
salt and pepper to taste
Season roast generously with salt and pepper. Dust with flour; pat off excess.
Heat oil in large oven-safe pan on medium high until oil faintly smokes. Add roast; brown, turning to brown all sides, 10-15 minutes. Remove from pan and set aside. Discard all but 1 Tbsp drippings from pan.
Reduce heat to medium. Add stew vegetables and cook 4-5 minutes, stirring occasionally. Add mushrooms; cook 4-5 minutes, until lightly browned. Stir in wine. Simmer until reduced to syrupy consistency, 5-6 minutes, stirring occasionally to loosen browned bits on bottom of pan. Add tomatoes and cook 5 minutes. Add stock; heat to simmering. Return roast to pan and cover. Braise on center rack of oven 2-2 1/2 hours, until fork tender.
Remove pan from oven and carefully remove lid. Skim fat from surface of sauce and discard. Transfer roast to platter and season to taste with salt and pepper; let rest 10 minutes.
Stir thyme, rosemary and remaining 3 Tbsp flour into pan liquid. Heat to simmering, stirring occasionally. Season to taste with salt and pepper. Slice roast and serve with vegetables and sauce.
NOTES
From Wegmans.
Untried.
salt and pepper
3 Tbsp flour, plus additional for dusting
2 Tbsp olive oil
2 1/2 lbs assorted stew vegetables (carrots, potatoes, onions, celery, etc), chopped
10 oz mushrooms
1 c red wine
1 (28 oz) can cut tomatoes with Italian seasoning
1 3/4 c beef stock
1 Tbsp chopped fresh thyme
1 tsp chopped fresh rosemary
salt and pepper to taste
Season roast generously with salt and pepper. Dust with flour; pat off excess.
Heat oil in large oven-safe pan on medium high until oil faintly smokes. Add roast; brown, turning to brown all sides, 10-15 minutes. Remove from pan and set aside. Discard all but 1 Tbsp drippings from pan.
Reduce heat to medium. Add stew vegetables and cook 4-5 minutes, stirring occasionally. Add mushrooms; cook 4-5 minutes, until lightly browned. Stir in wine. Simmer until reduced to syrupy consistency, 5-6 minutes, stirring occasionally to loosen browned bits on bottom of pan. Add tomatoes and cook 5 minutes. Add stock; heat to simmering. Return roast to pan and cover. Braise on center rack of oven 2-2 1/2 hours, until fork tender.
Remove pan from oven and carefully remove lid. Skim fat from surface of sauce and discard. Transfer roast to platter and season to taste with salt and pepper; let rest 10 minutes.
Stir thyme, rosemary and remaining 3 Tbsp flour into pan liquid. Heat to simmering, stirring occasionally. Season to taste with salt and pepper. Slice roast and serve with vegetables and sauce.
NOTES
From Wegmans.
Untried.
Braised Chicken with Baby Potatoes
3 Tbsp flour, plus additional for dusting
3 lbs chicken (breasts, drumsticks and/or thighs)
2 Tbsp oil
3 Tbsp chopped shallots
8 oz mushrooms
1/2 c dry white wine
2 c chicken stock
3/4 pound baby potatoes (white, dutch or red, left whole)
1/2 lb escarole, chopped
2 Tbsp chopped fresh tarragon
2 roasted peppers, diced
1 Tbsp capers
juice of one lemon (2-3 Tbsp)
salt and pepper to taste
Dust chicken with flour; pat off excess. Heat oil in large oven-safe pan on medium; add chicken. Brown lightly on all sides, 8-10 minutes total. Transfer to clean platter; set aside. Pour off all but 1 Tbsp oil.
Add shallots; cook and stir 1-2 minutes. Add mushrooms; cook and stir 3-4 minutes. Add wine; cook, stirring to loosen browned bits on bottom of pan. Simmer 3-5 minutes to reduce liquids by two-thirds. Stir in remaining 3 Tbsp flour; add chicken stock. Return chicken to pan and add potatoes. Bring to a simmer.
Cover and place on center rack of oven. Braise for 1 hour at 350 degrees.
Remove pan from oven. Remove chicken from sauce and set aside. Add escarole to pan; simmer 5 minutes on medium on stove top. Stir in tarragon, peppers and capers. Return chicken to pan and add lemon juice. Season to taste with salt and pepper.
NOTES
From Wegmans.
Untried.
3 lbs chicken (breasts, drumsticks and/or thighs)
2 Tbsp oil
3 Tbsp chopped shallots
8 oz mushrooms
1/2 c dry white wine
2 c chicken stock
3/4 pound baby potatoes (white, dutch or red, left whole)
1/2 lb escarole, chopped
2 Tbsp chopped fresh tarragon
2 roasted peppers, diced
1 Tbsp capers
juice of one lemon (2-3 Tbsp)
salt and pepper to taste
Dust chicken with flour; pat off excess. Heat oil in large oven-safe pan on medium; add chicken. Brown lightly on all sides, 8-10 minutes total. Transfer to clean platter; set aside. Pour off all but 1 Tbsp oil.
Add shallots; cook and stir 1-2 minutes. Add mushrooms; cook and stir 3-4 minutes. Add wine; cook, stirring to loosen browned bits on bottom of pan. Simmer 3-5 minutes to reduce liquids by two-thirds. Stir in remaining 3 Tbsp flour; add chicken stock. Return chicken to pan and add potatoes. Bring to a simmer.
Cover and place on center rack of oven. Braise for 1 hour at 350 degrees.
Remove pan from oven. Remove chicken from sauce and set aside. Add escarole to pan; simmer 5 minutes on medium on stove top. Stir in tarragon, peppers and capers. Return chicken to pan and add lemon juice. Season to taste with salt and pepper.
NOTES
From Wegmans.
Untried.
Butternut Squash with Baby Spinach
2 1/2 lbs butternut squash, cut into 1" cubes
2 large red onions, peeled and chopped (about 4 c)
3 Tbsp olive oil
salt and pepper to taste
1 (6 oz) pkg fresh baby spinach
3/4 c sweetened dried cranberries
Combine squash and onion in large shallow pan; drizzle with oil and sprinkle with salt and pepper. Toss lightly.
Roast 55 minutes at 350 degrees or until tender and brown. Add spinach and dried cranberries; toss and serve.
NOTES
From Wegmans.
Pretty good.
2 large red onions, peeled and chopped (about 4 c)
3 Tbsp olive oil
salt and pepper to taste
1 (6 oz) pkg fresh baby spinach
3/4 c sweetened dried cranberries
Combine squash and onion in large shallow pan; drizzle with oil and sprinkle with salt and pepper. Toss lightly.
Roast 55 minutes at 350 degrees or until tender and brown. Add spinach and dried cranberries; toss and serve.
NOTES
From Wegmans.
Pretty good.
Roasted Chicken with Maple Walnut Glaze
1 whole roasting chicken (about 6 1/2 lbs)
salt and pepper
1 c walnut halves, chopped coarsely
1 stick butter
1/2 c maple syrup
Place chicken in a roasting pan and season with salt and pepper. Place pan on center rack of oven and roast 15 minutes at 450 degrees. Reduce heat to 350 degrees. Roast until internal temperature of chicken reaches 165 degrees, about 1 hour 15 minutes. Transfer from oven to serving platter.
Heat saute pan over medium heat; add walnuts. Stir, toasting until lightly brown, 3-4 minutes. Watch carefully to prevent burning.
Add butter to pan and melt. Remove from heat and stir in syrup. Pour over chicken. Serve extra glaze on the side.
NOTES
From Wegmans.
Untried.
salt and pepper
1 c walnut halves, chopped coarsely
1 stick butter
1/2 c maple syrup
Place chicken in a roasting pan and season with salt and pepper. Place pan on center rack of oven and roast 15 minutes at 450 degrees. Reduce heat to 350 degrees. Roast until internal temperature of chicken reaches 165 degrees, about 1 hour 15 minutes. Transfer from oven to serving platter.
Heat saute pan over medium heat; add walnuts. Stir, toasting until lightly brown, 3-4 minutes. Watch carefully to prevent burning.
Add butter to pan and melt. Remove from heat and stir in syrup. Pour over chicken. Serve extra glaze on the side.
NOTES
From Wegmans.
Untried.
Friday, May 29, 2009
Cloverleaf Rolls
1/2 c warm water (105-115 degrees)
2 pkg active dry yeast (4 1/2 tsp)
1 tsp + 1/3 c sugar
3/4 c warm milk (105-115 degrees)
4 Tbsp butter
3 3/4 c flour
1 1/2 tsp salt
2 large eggs
1 egg yolk mixed with 1 Tbsp water
In a large bowl, combine warm water, yeast, and 1 tsp sugar; stir to dissolve. Let stand until foamy (about 5 minutes). With a wooden spoon or a mixer on low speed, beat in warm milk, butter, 1/2 c flour, 1/3 c sugar, salt and eggs to make a thick batter. Continue beating 2 minutes, scraping bowl with rubber spatula. Gradually stir in 3 cups of flour to make a soft dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes), working in enough of remaining 1/4 c flour to keep dough from sticking.
Shape dough into a ball and place in a large greased bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise until doubled in volume (about 1 hour).
Punch down dough and turn out onto lightly floured surface. Cover and let rest 15 minutes.
Grease 24 muffin cups. Divide dough in half. Cut each half into 36 equal-sized pieces and shape each piece into a ball. Place 3 balls in each muffin cup. Cover and let rise until doubled (about 30 minutes).
Brush rolls with yolk mixture. Bake at 400 degrees until rolls are golden and sound hollow when tapped (10-20 minutes).
NOTES
Not sure where I got this recipe.
Untried.
2 pkg active dry yeast (4 1/2 tsp)
1 tsp + 1/3 c sugar
3/4 c warm milk (105-115 degrees)
4 Tbsp butter
3 3/4 c flour
1 1/2 tsp salt
2 large eggs
1 egg yolk mixed with 1 Tbsp water
In a large bowl, combine warm water, yeast, and 1 tsp sugar; stir to dissolve. Let stand until foamy (about 5 minutes). With a wooden spoon or a mixer on low speed, beat in warm milk, butter, 1/2 c flour, 1/3 c sugar, salt and eggs to make a thick batter. Continue beating 2 minutes, scraping bowl with rubber spatula. Gradually stir in 3 cups of flour to make a soft dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic (about 10 minutes), working in enough of remaining 1/4 c flour to keep dough from sticking.
Shape dough into a ball and place in a large greased bowl, turning dough to grease top. Cover bowl with plastic wrap and let rise until doubled in volume (about 1 hour).
Punch down dough and turn out onto lightly floured surface. Cover and let rest 15 minutes.
Grease 24 muffin cups. Divide dough in half. Cut each half into 36 equal-sized pieces and shape each piece into a ball. Place 3 balls in each muffin cup. Cover and let rise until doubled (about 30 minutes).
Brush rolls with yolk mixture. Bake at 400 degrees until rolls are golden and sound hollow when tapped (10-20 minutes).
NOTES
Not sure where I got this recipe.
Untried.
Pina Colada Popsicles
1 14-ounce can light coconut milk
1 cup pineapple chunks
3 tablespoons agave
1 1/2 teaspoons vanilla
1/2 teaspoon almond or rum extract
Place all ingredients in a blender or food processor and blend until smooth. Pour mixture into 8 molds and insert sticks. Freeze until solid, at least 8 hours or overnight.
NOTES
From VegNews Magazine.
Untried, but looking forward to trying them. Think I will just use sugar or honey in place of agave though.
1 cup pineapple chunks
3 tablespoons agave
1 1/2 teaspoons vanilla
1/2 teaspoon almond or rum extract
Place all ingredients in a blender or food processor and blend until smooth. Pour mixture into 8 molds and insert sticks. Freeze until solid, at least 8 hours or overnight.
NOTES
From VegNews Magazine.
Untried, but looking forward to trying them. Think I will just use sugar or honey in place of agave though.
Butternut Squash Soup with Cinnamon Croutons
Croutons:
4 oz French bread (1/2 loaf)
3 Tbsp melted butter
1/4 tsp ground cinnamon
1/8 tsp salt
Cut bread into 3/4" pieces (you should have about 4 cups). Toss with butter, cinnamon and salt. Spread in a jelly-roll pan and bake at 400 degrees for 10-12 minutes or until golden.
Soup:
1 medium leek
3 Tbsp butter
2 carrots, coarsely chopped
1 medium onion, coarsely chopped
1 medium butternut squash (about 2 1/2 lb), cut into 1" pieces
2 1/4 c water
1 3/4 c chicken broth or vegetable broth
1/2 tsp salt
1/2 c half & half or light cream
Cut off root and trim dark top from leek. Cut leek lengthwise in half. Cut white and pale green parts crosswise into 1/4" thick slices. Discard dark green part. Rinse leek in a bowl of cold water, swishing to remove sand. Transfer to a colander to drain.
Melt butter in a soup pan over medium high heat. Add carrots, onion and leek. Cook, stirring occasionally, until onion and leek are light brown (about 10 minutes). Add squash, water, broth, and salt. Bring to a boil; reduce heat to low and simmer, covered, 15-20 minutes or until squash is very tender.
Puree until smooth in a blender or food processor. Return to soup pan and stir in half & half or cream. Heat through but do not boil. Serve hot topped with croutons.
NOTES
From Good Housekeeping perhaps? Not sure.
Untried.
4 oz French bread (1/2 loaf)
3 Tbsp melted butter
1/4 tsp ground cinnamon
1/8 tsp salt
Cut bread into 3/4" pieces (you should have about 4 cups). Toss with butter, cinnamon and salt. Spread in a jelly-roll pan and bake at 400 degrees for 10-12 minutes or until golden.
Soup:
1 medium leek
3 Tbsp butter
2 carrots, coarsely chopped
1 medium onion, coarsely chopped
1 medium butternut squash (about 2 1/2 lb), cut into 1" pieces
2 1/4 c water
1 3/4 c chicken broth or vegetable broth
1/2 tsp salt
1/2 c half & half or light cream
Cut off root and trim dark top from leek. Cut leek lengthwise in half. Cut white and pale green parts crosswise into 1/4" thick slices. Discard dark green part. Rinse leek in a bowl of cold water, swishing to remove sand. Transfer to a colander to drain.
Melt butter in a soup pan over medium high heat. Add carrots, onion and leek. Cook, stirring occasionally, until onion and leek are light brown (about 10 minutes). Add squash, water, broth, and salt. Bring to a boil; reduce heat to low and simmer, covered, 15-20 minutes or until squash is very tender.
Puree until smooth in a blender or food processor. Return to soup pan and stir in half & half or cream. Heat through but do not boil. Serve hot topped with croutons.
NOTES
From Good Housekeeping perhaps? Not sure.
Untried.
Slow Cook Eggplant and Artichoke
1 medium eggplant (about 1 lb)
3/4 tsp salt
1 (14 oz) jar marinara sauce
1 (9 oz) pkg frozen artichoke hearts, thawed and quartered
2 Tbsp well-drained capers
2 tsp fresh rosemary (or 1/2 t dried)
1/4 tsp pepper
1/3 c fresh grated Parmesan cheese
Slice unpeeled eggplant into 3/4" thick slices. Halve slices and sprinkle with salt.
Layer eggplant alternately in slow cooker with marinara sauce, artichokes and capers, sprinkling as you go with rosemary and pepper.
Cover and cook on high until eggplant is tender, 4-5 hours. Sprinkle with Parmesan before serving.
NOTES
This came from a slow-cooker cookbook, but I forget which one. Maybe Fix It and Forget It?
I tried this once several years ago, and don't remember what I thought of it, but it wasn't expunged from the collection so it must not be too bad.
3/4 tsp salt
1 (14 oz) jar marinara sauce
1 (9 oz) pkg frozen artichoke hearts, thawed and quartered
2 Tbsp well-drained capers
2 tsp fresh rosemary (or 1/2 t dried)
1/4 tsp pepper
1/3 c fresh grated Parmesan cheese
Slice unpeeled eggplant into 3/4" thick slices. Halve slices and sprinkle with salt.
Layer eggplant alternately in slow cooker with marinara sauce, artichokes and capers, sprinkling as you go with rosemary and pepper.
Cover and cook on high until eggplant is tender, 4-5 hours. Sprinkle with Parmesan before serving.
NOTES
This came from a slow-cooker cookbook, but I forget which one. Maybe Fix It and Forget It?
I tried this once several years ago, and don't remember what I thought of it, but it wasn't expunged from the collection so it must not be too bad.
Deep Dish Chicken Pot Pie
1 lb chicken, cut into cubes
1/4 c Italian dressing
4 oz cream cheese
2 Tbsp flour
1/2 c chicken broth
10 oz frozen mixed vegetables
1 pre-made pie crust
Preheat oven to 375 degrees.
In a medium skillet, cook chicken in dressing over medium heat for 2 minutes. Add cream cheese and cook until cheese melts. Add flour and stir well. Add broth and vegetables and simmer for 5 minutes, stirring occasionally.
Pour filling into a deep dish 10" pie plate. Top with pie crust; flute edges and slit top.
Bake 30 minutes or until golden.
NOTES
I think this comes from Kraft.
Not your ordinary chicken pot pie -- creamy and tangy and yum.
1/4 c Italian dressing
4 oz cream cheese
2 Tbsp flour
1/2 c chicken broth
10 oz frozen mixed vegetables
1 pre-made pie crust
Preheat oven to 375 degrees.
In a medium skillet, cook chicken in dressing over medium heat for 2 minutes. Add cream cheese and cook until cheese melts. Add flour and stir well. Add broth and vegetables and simmer for 5 minutes, stirring occasionally.
Pour filling into a deep dish 10" pie plate. Top with pie crust; flute edges and slit top.
Bake 30 minutes or until golden.
NOTES
I think this comes from Kraft.
Not your ordinary chicken pot pie -- creamy and tangy and yum.
Lemon-Cheese Stuffed French Toast with Blueberry Syrup
6 thick (1 1/2") slices bakery cinnamon bread or challah
Filling:
4 oz cream cheese, softened
2 Tbsp sugar
1 tsp lemon extract
1 tsp finely chopped lemon zest
3/4 c ricotta cheese
Egg Mixture:
6 large eggs
1/2 c heavy cream
butter
oil
Blueberry Syrup:
2 c blueberries
1/2 c sugar
2 tsp fresh lemon juice
Create a pocket in each slice of bread by inserting a sharp knife into center of top crust and working in both directions, to within 3/4" of bottom and sides. Be careful not to puncture the sides.
Combine first 4 filling ingredients with an electric mixture and beat until smooth (about 1 minute). Stir in ricotta until just combined. Squeeze bread from the sides to part the opening and fill each slice of bread with a few tablespoons of filling. Don't overstuff or tear!
Whisk eggs and cream together. Dunk stuffed bread into the egg mixture and coat both sides. Place bread in a baking dish and cover with plastic wrap; chill in the fridge overnight.
Preheat oven to 375 degrees and lightly grease a cookie sheet. Heat a mixture of half butter, half oil in a skillet over medium-low heat and saute each slice of bread for about 2 minutes per side. After sauteing, place bread on cookie sheet and bake until heated through (about 6-8 minutes).
While toast bakes, combine syrup ingredients in a medium saucepan over low heat and cook, stirring constantly, until sugar dissolves (2-3 minutes). Increase heat to medium and simmer 2 minutes, stirring constantly. Remove from heat and serve over toast.
NOTES
I think this comes from a Best American Recipes-type cookbook.
Untried, but now that I've just discovered it among my recipes I think I'm going to try it very soon.
Filling:
4 oz cream cheese, softened
2 Tbsp sugar
1 tsp lemon extract
1 tsp finely chopped lemon zest
3/4 c ricotta cheese
Egg Mixture:
6 large eggs
1/2 c heavy cream
butter
oil
Blueberry Syrup:
2 c blueberries
1/2 c sugar
2 tsp fresh lemon juice
Create a pocket in each slice of bread by inserting a sharp knife into center of top crust and working in both directions, to within 3/4" of bottom and sides. Be careful not to puncture the sides.
Combine first 4 filling ingredients with an electric mixture and beat until smooth (about 1 minute). Stir in ricotta until just combined. Squeeze bread from the sides to part the opening and fill each slice of bread with a few tablespoons of filling. Don't overstuff or tear!
Whisk eggs and cream together. Dunk stuffed bread into the egg mixture and coat both sides. Place bread in a baking dish and cover with plastic wrap; chill in the fridge overnight.
Preheat oven to 375 degrees and lightly grease a cookie sheet. Heat a mixture of half butter, half oil in a skillet over medium-low heat and saute each slice of bread for about 2 minutes per side. After sauteing, place bread on cookie sheet and bake until heated through (about 6-8 minutes).
While toast bakes, combine syrup ingredients in a medium saucepan over low heat and cook, stirring constantly, until sugar dissolves (2-3 minutes). Increase heat to medium and simmer 2 minutes, stirring constantly. Remove from heat and serve over toast.
NOTES
I think this comes from a Best American Recipes-type cookbook.
Untried, but now that I've just discovered it among my recipes I think I'm going to try it very soon.
Biscuits
2 c flour
1 Tbsp baking powder
1 tsp salt
1 Tbsp sugar
1/3 c butter
1 c milk or as needed
Preheat oven to 425 degrees.
Whisk together flour, baking powder, salt and sugar.
Cut in butter until mixture resembles coarse meal.
Gradually add milk and stir until dough pulls away from sides of bowl. I usually don't need the whole cup of milk.
Knead 15-20 times on a lightly floured surface. (I've forgotten this step and still had them turn out fine.) pat or roll dough to 1" thick. Use a biscuit cutter or drinking glass to cut out biscuits.
Bake on an ungreased baking sheet 13-15 minutes or until edges are brown.
NOTES
Adapted from allrecipes.com.
The only biscuits I ever make. SO. GOOD.
1 Tbsp baking powder
1 tsp salt
1 Tbsp sugar
1/3 c butter
1 c milk or as needed
Preheat oven to 425 degrees.
Whisk together flour, baking powder, salt and sugar.
Cut in butter until mixture resembles coarse meal.
Gradually add milk and stir until dough pulls away from sides of bowl. I usually don't need the whole cup of milk.
Knead 15-20 times on a lightly floured surface. (I've forgotten this step and still had them turn out fine.) pat or roll dough to 1" thick. Use a biscuit cutter or drinking glass to cut out biscuits.
Bake on an ungreased baking sheet 13-15 minutes or until edges are brown.
NOTES
Adapted from allrecipes.com.
The only biscuits I ever make. SO. GOOD.
Cheesy Meatloaf
1 1/2 lb lean ground beef
1/2 c crushed crackers
3/4 c shredded cheddar cheese
1 pkg dry onion soup mix
2 eggs, beaten
1/4 c ketchup
2 Tbsp steak sauce
Mix beef, crackers, cheese and soup mix.
Mix eggs, ketchup and steak sauce.
Combine mixtures. Add water if needed.
Bake in a loaf pan, 45-60 minutes at 350 degrees.
NOTES
Don't remember where this came from.
Oatmeal makes a good substitute for the cracker crumbs.
1/2 c crushed crackers
3/4 c shredded cheddar cheese
1 pkg dry onion soup mix
2 eggs, beaten
1/4 c ketchup
2 Tbsp steak sauce
Mix beef, crackers, cheese and soup mix.
Mix eggs, ketchup and steak sauce.
Combine mixtures. Add water if needed.
Bake in a loaf pan, 45-60 minutes at 350 degrees.
NOTES
Don't remember where this came from.
Oatmeal makes a good substitute for the cracker crumbs.
Peanut Butter Cookies
1 c peanut butter
1 c sugar
1 egg, lightly beaten
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees. Grease 2 cookie sheets or line with parchment paper.
Beat peanut butter and sugar until well combined. Add egg, baking soda and salt; combine well.
Roll into balls and arrange 1" apart on cookie sheets. Flatten with the tines of a fork in a criss-cross pattern. Bake 10 minutes until puffed and golden.
NOTES
Not sure where this came from, but a good basic peanut butter cookie recipe.
1 c sugar
1 egg, lightly beaten
1 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees. Grease 2 cookie sheets or line with parchment paper.
Beat peanut butter and sugar until well combined. Add egg, baking soda and salt; combine well.
Roll into balls and arrange 1" apart on cookie sheets. Flatten with the tines of a fork in a criss-cross pattern. Bake 10 minutes until puffed and golden.
NOTES
Not sure where this came from, but a good basic peanut butter cookie recipe.
Thursday, May 28, 2009
Ginger Mascarpone Icebox Cake
12 oz gingersnap crumbs ( about 2 1/4 cups)
2 1/2 oz (5 Tbsp) unsalted butter, melted
8 oz cream cheese, at room temperature
1/2 cup plain yogurt
2/3 cup sugar + more for the pan
1/2 tsp vanilla extract
1/2 cup minced candied (crystallized) ginger
1 lb mascarpone cheese
1/3 cup heavy cream
2 1/2 oz (5 Tbsp) unsalted butter, melted
8 oz cream cheese, at room temperature
1/2 cup plain yogurt
2/3 cup sugar + more for the pan
1/2 tsp vanilla extract
1/2 cup minced candied (crystallized) ginger
1 lb mascarpone cheese
1/3 cup heavy cream
Spray a 9-inch springform pan with nonstick cooking spray or grease it lightly. Dust the pan with a little sugar and knock out any excess. Combine the gingersnap crumbs and butter, rubbing them together with your fingertips to combine thoroughly. Sprinkle half of the crumbs over the bottom of the pan and pat down evenly; reserve the rest.
With an electric mixer, whip together the cream cheese, yogurt, sugar, vanilla, and candied ginger until smooth, scraping down the sides. Add the mascarpone and cream and whip until the mixture is thoroughly combined and just holds peaks. Don’t overwhip or the mixture may separate. Carefully spoon half of the mascarpone cream over the gingersnap crust, spreading it evenly to the edges of the pan. Sprinkle half of the remaining crumbs over the mascarpone cream in the pan. Top with remaining mascarpone cream and finish with the remaining crumbs. Gently tap the pan on the counter to eliminate any air bubbles. Cover with plastic wrap and refrigerate overnight. To serve, warm a sharp knife under hot water and dry it off. Cut one slice, clean the knife and warm it again before cutting the next slice.
NOTES
From Cooking New American.
Untried.
Beer Bread
3 c self-rising flour
3 Tbsp sugar
12 oz beer
Preheat oven to 350 degrees. Place oven rack at a low-middle level. Grease a 9" x 5" loaf pan.
Combine flour and sugar. Gradually add beer. Stir at first with a wooden spoon and then with your hands when it gets too thick. It will be sticky.
Gather dough into a rough mound and press evenly into loaf pan. Bake 50-60 minutes.
NOTES
Don't know where I got this originally, but seems to be a pretty typical recipe.
Untried.
3 Tbsp sugar
12 oz beer
Preheat oven to 350 degrees. Place oven rack at a low-middle level. Grease a 9" x 5" loaf pan.
Combine flour and sugar. Gradually add beer. Stir at first with a wooden spoon and then with your hands when it gets too thick. It will be sticky.
Gather dough into a rough mound and press evenly into loaf pan. Bake 50-60 minutes.
NOTES
Don't know where I got this originally, but seems to be a pretty typical recipe.
Untried.
Garlicky Baked Chicken
4 chicken breasts
salt and pepper to taste
1 stick butter (8 Tbsp)
4 garlic cloves, chopped
2 c bread crumbs
1 c grated Parmesan cheese
Preheat oven to 350 degrees. Season chicken with salt and pepper. In a small saucepan, melt butter with garlic; pour into a shallow bowl. In another shallow bowl, mix bread crumbs and cheese. Dip chicken in garlic butter and coat well; then dip in bread crumbs, patting so coating is thick.
Place chicken in a shallow roasting pan and pat on any remaining crumb mix. Drizzle remaining butter over pieces.
Bake 1 hour, until crisp and golden, basting occasionally.
NOTES
I think this comes from a volume of Best American Recipes.
Not healthy at all, but totally delicious.
salt and pepper to taste
1 stick butter (8 Tbsp)
4 garlic cloves, chopped
2 c bread crumbs
1 c grated Parmesan cheese
Preheat oven to 350 degrees. Season chicken with salt and pepper. In a small saucepan, melt butter with garlic; pour into a shallow bowl. In another shallow bowl, mix bread crumbs and cheese. Dip chicken in garlic butter and coat well; then dip in bread crumbs, patting so coating is thick.
Place chicken in a shallow roasting pan and pat on any remaining crumb mix. Drizzle remaining butter over pieces.
Bake 1 hour, until crisp and golden, basting occasionally.
NOTES
I think this comes from a volume of Best American Recipes.
Not healthy at all, but totally delicious.
Black Bean and Sweet Potato Chili
2 medium-large sweet potatoes or yams
2 Tbsp olive oil
1 cup chopped onion
2 to 3 garlic cloves, minced
1 medium red bell pepper, diced
2 (14-15 ounce) cans black beans, drained and rinsed
2 (14-15 ounce) cans diced tomatoes
1 (4 ounce) can chopped mild green chilies
1 cup frozen corn kernels
2 tsp ground cumin
1/2 - 1 tsp chili powder
1/2 teaspoon dried oregano
Salt to taste
Microwave the sweet potatoes for about 3 or 4 mintes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside.
Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, corn, cumin, chili powder, and oregano. (I like to add a dash or two of chipotle seasoning or cayenne pepper; not necessary, but tasty if you've got 'em and don't mind a little heat. You can feel free to add whatever spices you normally like in your chili -- it's easily customizable.)
Bring chili to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10 to 15 minutes. Season lightly with salt.
At this point you can eat it, or let it sit for an hour or two before eating, to give the flavors a little time to blend. Either way, it's delicious.
You can garnish with all your favorite chili toppings: cheese, sour cream, lime, tortilla chips, avocado, whatever.
NOTES
My recipe, adapted from various others.
2 Tbsp olive oil
1 cup chopped onion
2 to 3 garlic cloves, minced
1 medium red bell pepper, diced
2 (14-15 ounce) cans black beans, drained and rinsed
2 (14-15 ounce) cans diced tomatoes
1 (4 ounce) can chopped mild green chilies
1 cup frozen corn kernels
2 tsp ground cumin
1/2 - 1 tsp chili powder
1/2 teaspoon dried oregano
Salt to taste
Microwave the sweet potatoes for about 3 or 4 mintes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside.
Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, corn, cumin, chili powder, and oregano. (I like to add a dash or two of chipotle seasoning or cayenne pepper; not necessary, but tasty if you've got 'em and don't mind a little heat. You can feel free to add whatever spices you normally like in your chili -- it's easily customizable.)
Bring chili to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10 to 15 minutes. Season lightly with salt.
At this point you can eat it, or let it sit for an hour or two before eating, to give the flavors a little time to blend. Either way, it's delicious.
You can garnish with all your favorite chili toppings: cheese, sour cream, lime, tortilla chips, avocado, whatever.
NOTES
My recipe, adapted from various others.
Blueberry Muffins
1 1/2 c flour
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
1/3 c milk
1 tsp vanilla
1 c blueberries (fresh or frozen)
Streusel:
1/2 c sugar
1/3 c flour
1/4 c butter
1 1/2 tsp cinnamon
Combine dry ingredients. In a one-cup measuring cup, measure 1/3 c oil and crack egg into cup. Pour in enough milk to equal 1 cup. Add wet ingredients to dry ingredients and combine. Fold in blueberries. Pour batter into greased muffin cups.
For streusel, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly and sprinkle over batter.
Bake at 400 degrees for 20-25 minutes.
NOTES
From allrecipes.com.
Yum!
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1/3 c vegetable oil
1 egg
1/3 c milk
1 tsp vanilla
1 c blueberries (fresh or frozen)
Streusel:
1/2 c sugar
1/3 c flour
1/4 c butter
1 1/2 tsp cinnamon
Combine dry ingredients. In a one-cup measuring cup, measure 1/3 c oil and crack egg into cup. Pour in enough milk to equal 1 cup. Add wet ingredients to dry ingredients and combine. Fold in blueberries. Pour batter into greased muffin cups.
For streusel, combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly and sprinkle over batter.
Bake at 400 degrees for 20-25 minutes.
NOTES
From allrecipes.com.
Yum!
Jackie's Crockpot Chicken
Layer in crock pot:
3 chicken breasts
2 cans cream of chicken soup (1 family size, 1 regular size)
1 packet onion soup mix
1 chicken bouillon cube
salt potatoes, skin on, quartered
sliced carrots
frozen mixed vegetables
Cook 6 hours on low. Before serving, shred chicken using 2 forks and mix well. Serve over biscuits.
NOTES
From my friend Jackie.
No measurements for the vegetables -- just use whatever looks like a good sized layer.
Haven't made this since I gave up canned soup, so I'd probably look for an alternative if I made it again.
Would perhaps look for a homemade alternative to the onion soup mix as well.
3 chicken breasts
2 cans cream of chicken soup (1 family size, 1 regular size)
1 packet onion soup mix
1 chicken bouillon cube
salt potatoes, skin on, quartered
sliced carrots
frozen mixed vegetables
Cook 6 hours on low. Before serving, shred chicken using 2 forks and mix well. Serve over biscuits.
NOTES
From my friend Jackie.
No measurements for the vegetables -- just use whatever looks like a good sized layer.
Haven't made this since I gave up canned soup, so I'd probably look for an alternative if I made it again.
Would perhaps look for a homemade alternative to the onion soup mix as well.
Confetti Bites
2 (8 oz) pkg crescent rolls
2 (8 oz) pkg cream cheese, softened
3 Tbsp mayonnaise
1/2 tsp dried basil
1/4 tsp garlic powder
3 c finely chopped colorful fresh veggies, such as peppers, zucchini, carrots
Preheat oven to 350 degrees. Press crescent roll dough onto a 10" x 15" cookie sheet to form a crust. Bake 10-15 minutes or until light golden; cool.
Meanwhile, in a medium bowl, combine cream cheese, mayo, basil and garlic. Spread over crust and top with veggies.
NOTES
From Mr. Food.
Untried.
2 (8 oz) pkg cream cheese, softened
3 Tbsp mayonnaise
1/2 tsp dried basil
1/4 tsp garlic powder
3 c finely chopped colorful fresh veggies, such as peppers, zucchini, carrots
Preheat oven to 350 degrees. Press crescent roll dough onto a 10" x 15" cookie sheet to form a crust. Bake 10-15 minutes or until light golden; cool.
Meanwhile, in a medium bowl, combine cream cheese, mayo, basil and garlic. Spread over crust and top with veggies.
NOTES
From Mr. Food.
Untried.
Spinach Balls
2 (10 oz) pkg frozen spinach, thawed, drained and dried
1 1/2 c grated Parmesan cheese
2/3 c seasoned bread crumbs
6 beaten eggs
1/2 c melted butter
1 c chopped onion
1 tsp dried oregano
1/2 tsp garlic powder
Preheat oven to 350 degrees. Mix all ingredients and shape into balls. Bake 20-25 minutes on greased cookie sheets, until golden.
NOTES
I think this is from Mr. Food.
Untried, but sounds similar to a delicious recipe my mom makes.
1 1/2 c grated Parmesan cheese
2/3 c seasoned bread crumbs
6 beaten eggs
1/2 c melted butter
1 c chopped onion
1 tsp dried oregano
1/2 tsp garlic powder
Preheat oven to 350 degrees. Mix all ingredients and shape into balls. Bake 20-25 minutes on greased cookie sheets, until golden.
NOTES
I think this is from Mr. Food.
Untried, but sounds similar to a delicious recipe my mom makes.
Layered Brownies
Brownies:
4 oz unsweetened chocolate
3/4 c butter
2 c sugar
3 beaten eggs
1 tsp vanilla
1 c flour
Peanut Butter Layer:
1 c peanut butter
1/2 c confectioners' sugar
1 tsp vanilla
Glaze:
4 oz semisweet chocolate
1/4 c butter
Preheat oven to 350 degrees. Grease a 9"x13" pan.
Melt unsweetened chocolate and butter in microwave 2 minutes, until butter melts; stir until chocolate is entirely melted. Stir in sugar, eggs, vanilla and flour. Spread in pan and bake 30-35 minutes. Cool in pan.
Meanwhile, combine peanut butter, confectioners' sugar and vanilla; blend until smooth. Spread over brownie layer.
Microwave semisweet chocolate and butter 2 minutes; stir to melt chocolate. Spread over peanut butter layer.
Cool, cut and eat.
NOTES
I think this comes from Mr. Food.
Untried.
4 oz unsweetened chocolate
3/4 c butter
2 c sugar
3 beaten eggs
1 tsp vanilla
1 c flour
Peanut Butter Layer:
1 c peanut butter
1/2 c confectioners' sugar
1 tsp vanilla
Glaze:
4 oz semisweet chocolate
1/4 c butter
Preheat oven to 350 degrees. Grease a 9"x13" pan.
Melt unsweetened chocolate and butter in microwave 2 minutes, until butter melts; stir until chocolate is entirely melted. Stir in sugar, eggs, vanilla and flour. Spread in pan and bake 30-35 minutes. Cool in pan.
Meanwhile, combine peanut butter, confectioners' sugar and vanilla; blend until smooth. Spread over brownie layer.
Microwave semisweet chocolate and butter 2 minutes; stir to melt chocolate. Spread over peanut butter layer.
Cool, cut and eat.
NOTES
I think this comes from Mr. Food.
Untried.
Popovers
2 cold eggs
1 c cold milk
1 Tbsp melted butter
1 c flour
1/2 tsp salt
Preheat oven to 425 degrees; grease 6 custard cups or muffin tins.
In a large bowl, combine all ingredients and beat until smooth. Immediately pour batter into prepared cups, filling each halfway.
Bake 35 minutes or until golden brown and puffy. Cool slightly before removing from cups. Serve with butter, syrup or jam.
NOTES
Can't remember where I got this recipe but popovers are popovers. Very basic.
Fun recipe for kids to help with.
1 c cold milk
1 Tbsp melted butter
1 c flour
1/2 tsp salt
Preheat oven to 425 degrees; grease 6 custard cups or muffin tins.
In a large bowl, combine all ingredients and beat until smooth. Immediately pour batter into prepared cups, filling each halfway.
Bake 35 minutes or until golden brown and puffy. Cool slightly before removing from cups. Serve with butter, syrup or jam.
NOTES
Can't remember where I got this recipe but popovers are popovers. Very basic.
Fun recipe for kids to help with.
Sweet Potato and Pear Casserole
4 medium sweet potatoes or yams; peeled, cooked and mashed
1/4 c melted butter
3 Tbsp brown sugar
1/4 tsp salt
1/4 tsp cinnamon
2 Tbsp honey
1 tsp grated orange peel
1 (16 oz) can pear halves, syrup reserved
Preheat oven to 350 degrees. In a greased 1 1/2 quart baking dish, combine potatoes, 3 Tbsp of the melted butter, sugar salt and cinnamon.
In a medium saucepan, blend honey, remaining 1 Tbsp butter, orange peel and 3 Tbsp reserved syrup; bring to a boil.
Arrange pear halves over potatoes; then pour honey mixture on top.
Bake for 30-35 minutes or until golden.
NOTES
I think this comes from Mr. Food.
Untried.
1/4 c melted butter
3 Tbsp brown sugar
1/4 tsp salt
1/4 tsp cinnamon
2 Tbsp honey
1 tsp grated orange peel
1 (16 oz) can pear halves, syrup reserved
Preheat oven to 350 degrees. In a greased 1 1/2 quart baking dish, combine potatoes, 3 Tbsp of the melted butter, sugar salt and cinnamon.
In a medium saucepan, blend honey, remaining 1 Tbsp butter, orange peel and 3 Tbsp reserved syrup; bring to a boil.
Arrange pear halves over potatoes; then pour honey mixture on top.
Bake for 30-35 minutes or until golden.
NOTES
I think this comes from Mr. Food.
Untried.
Rice and Asparagus Casserole
2 lbs fresh asparagus, cut into 1" pieces
2 c cooked rice, cooled
1/4 tsp salt
1/4 tsp cayenne pepper
1/3 c sour cream
2/3 c milk
2 c shredded cheddar cheese
Preheat oven to 350 degrees.
Boil asparagus until crisp-tender (about 10 minutes).
In a medium bowl combine salt, rice, cayenne pepper, sour cream, milk, and 1 c cheese. Spoon half of rice mixture into a greased 9" square baking pan. Arrange asparagus on top of rice and cover with remaining rice mixture.
Bake for 20 minutes. Sprinkle remaining cheese on top and bake 5 minutes more or until cheese is melted.
NOTES
I think this comes from Mr. Food.
Untried.
2 c cooked rice, cooled
1/4 tsp salt
1/4 tsp cayenne pepper
1/3 c sour cream
2/3 c milk
2 c shredded cheddar cheese
Preheat oven to 350 degrees.
Boil asparagus until crisp-tender (about 10 minutes).
In a medium bowl combine salt, rice, cayenne pepper, sour cream, milk, and 1 c cheese. Spoon half of rice mixture into a greased 9" square baking pan. Arrange asparagus on top of rice and cover with remaining rice mixture.
Bake for 20 minutes. Sprinkle remaining cheese on top and bake 5 minutes more or until cheese is melted.
NOTES
I think this comes from Mr. Food.
Untried.
Cranberry Candied Yams
4 medium sweet potatoes or yams
1/2 c whole berry cranberry sauce
3 Tbsp lemon juice
1/3 c honey
1 Tbsp melted butter
Cook potatoes in boiling water until just tender.
Preheat oven to 350 degrees.
Cool potatoes slightly; then peel, split lengthwise and place in a greased 8" square baking dish.
In a small bowl, combine cranberry sauce and lemon juice; spread over potatoes.
Bake 25 minutes, basting occasionally.
NOTES
I think this comes from Mr. Food.
Untried.
1/2 c whole berry cranberry sauce
3 Tbsp lemon juice
1/3 c honey
1 Tbsp melted butter
Cook potatoes in boiling water until just tender.
Preheat oven to 350 degrees.
Cool potatoes slightly; then peel, split lengthwise and place in a greased 8" square baking dish.
In a small bowl, combine cranberry sauce and lemon juice; spread over potatoes.
Bake 25 minutes, basting occasionally.
NOTES
I think this comes from Mr. Food.
Untried.
Black Bean Salad with Rice or Quinoa
2 c cooked rice or quinoa, cooled
1 c black beans (canned, or dried and cooked)
1 c chopped fresh tomato
1/2 c shredded cheddar cheese
1/2 small onion, chopped
1/2 c corn kernels, cooked and cooled
5 oz fresh spinach leaves, torn into small pieces
salsa
taco seasoning
lime juice
Combine in a large bowl rice (or quinoa), beans, tomato, cheese, onion, corn and spinach. I've never measured the salsa out, but you want enough to coat your salad like a dressing. Stir some taco seasoning (or spices like cumin, garlic, chili powder, a little oregano) and lime juice into the salsa until it tastes good. Toss the salad well and serve at room temperature.
NOTES
This is basically my own creation based on a much simpler recipe that uses Italian dressing instead of salsa. Sorry about the imprecision but I don't measure when I'm creating, I just keep seasoning and tasting until it's good.
Quinoa works really nicely here.
Tastes good minus the cheese as well, which makes it vegan.
1 c black beans (canned, or dried and cooked)
1 c chopped fresh tomato
1/2 c shredded cheddar cheese
1/2 small onion, chopped
1/2 c corn kernels, cooked and cooled
5 oz fresh spinach leaves, torn into small pieces
salsa
taco seasoning
lime juice
Combine in a large bowl rice (or quinoa), beans, tomato, cheese, onion, corn and spinach. I've never measured the salsa out, but you want enough to coat your salad like a dressing. Stir some taco seasoning (or spices like cumin, garlic, chili powder, a little oregano) and lime juice into the salsa until it tastes good. Toss the salad well and serve at room temperature.
NOTES
This is basically my own creation based on a much simpler recipe that uses Italian dressing instead of salsa. Sorry about the imprecision but I don't measure when I'm creating, I just keep seasoning and tasting until it's good.
Quinoa works really nicely here.
Tastes good minus the cheese as well, which makes it vegan.
Cowboy Mashed Potatoes
1 lb red potatoes
1 lb yellow potatoes
1/2 can (2 oz) chopped green chiles
12 oz chopped carrots
4 cloves garlic
10 oz frozen corn
4 Tbsp butter
1/2 c shredded cheddar cheese
salt and pepper to taste
Cook potatoes, carrots and garlic in boiling water 15-20 minutes or until potatoes are tender; drain. Stir in corn, chiles and butter; mash well with potato masher. Stir in cheese; season with salt and pepper to taste.
NOTES
Adapted from allrecipes.com.
A nice twist on ordinary mashed potatoes.
I've been guilty of serving this to my family as an entree, I love it so much.
1 lb yellow potatoes
1/2 can (2 oz) chopped green chiles
12 oz chopped carrots
4 cloves garlic
10 oz frozen corn
4 Tbsp butter
1/2 c shredded cheddar cheese
salt and pepper to taste
Cook potatoes, carrots and garlic in boiling water 15-20 minutes or until potatoes are tender; drain. Stir in corn, chiles and butter; mash well with potato masher. Stir in cheese; season with salt and pepper to taste.
NOTES
Adapted from allrecipes.com.
A nice twist on ordinary mashed potatoes.
I've been guilty of serving this to my family as an entree, I love it so much.
Pumpkin Apple Streusel Muffins
2 1/2 c flour
2 c sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 beaten eggs
1 c pumpkin puree
1/2 c vegetable oil
2 c peeled chopped apples
Preheat oven to 350 degrees; prepare 18 muffin cups.
Combine dry ingredients. In a separate bowl, combine eggs, pumpkin and oil; add to dry mixture and mix well. Fold in apples.
Streusel:
2 Tbsp flour
1/4 c sugar
1/2 tsp cinnamon
4 tsp butter
Combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over muffins.
Bake 35-40 minutes at 350 degrees.
NOTES
From allrecipes.com.
In place of pre-made pumpkin pie spice, I use any combination of cinnamon, allspice, cloves, and/or nutmeg.
The streusel makes too much -- I usually double the muffin batter but keep the amount of topping the same.
Family favorite!
2 c sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 beaten eggs
1 c pumpkin puree
1/2 c vegetable oil
2 c peeled chopped apples
Preheat oven to 350 degrees; prepare 18 muffin cups.
Combine dry ingredients. In a separate bowl, combine eggs, pumpkin and oil; add to dry mixture and mix well. Fold in apples.
Streusel:
2 Tbsp flour
1/4 c sugar
1/2 tsp cinnamon
4 tsp butter
Combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over muffins.
Bake 35-40 minutes at 350 degrees.
NOTES
From allrecipes.com.
In place of pre-made pumpkin pie spice, I use any combination of cinnamon, allspice, cloves, and/or nutmeg.
The streusel makes too much -- I usually double the muffin batter but keep the amount of topping the same.
Family favorite!
Pumpkin Spice Muffins
2 c pumpkin puree
3 c flour
2 c sugar
2 tsp baking soda
1/2 tsp baking powder
2 tsp ground cloves
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp allspice
1 tsp salt
2/3 c vegetable oil
3 eggs
Preheat oven to 350 degrees; prepare 12 muffin cups.
Combine dry ingredients. In a separate bowl, combine wet ingredients. Pour wet ingredients into dry ingredients and combine thoroughly without overmixing. Spoon into muffin cups.
Bake at 350 degrees for 20-25 minutes.
NOTES
Original source unknown, but this is just a basic pumpkin muffin recipe with perhaps more spices than most. I leave out the nutmeg in consideration of the boyfriend's preferences.
3 c flour
2 c sugar
2 tsp baking soda
1/2 tsp baking powder
2 tsp ground cloves
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp allspice
1 tsp salt
2/3 c vegetable oil
3 eggs
Preheat oven to 350 degrees; prepare 12 muffin cups.
Combine dry ingredients. In a separate bowl, combine wet ingredients. Pour wet ingredients into dry ingredients and combine thoroughly without overmixing. Spoon into muffin cups.
Bake at 350 degrees for 20-25 minutes.
NOTES
Original source unknown, but this is just a basic pumpkin muffin recipe with perhaps more spices than most. I leave out the nutmeg in consideration of the boyfriend's preferences.
Tuesday, May 26, 2009
Calzones or Strombolis
1 (.25 oz) package active dry yeast
1 c warm water
1 Tbsp olive oil
1 tsp white sugar
1 tsp salt
2 1/2 c all-purpose flour, divided
1 tsp olive oil
1/2 c ricotta cheese
1 1/2 c shredded Cheddar cheese
1 Tbsp dried basil leaves
1-2 c filling (see notes)
1 egg, beaten
marinara sauce or pizza sauce
To make dough: in a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl coated with 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
To make filling: while dough is rising, combine the ricotta cheese, cheddar cheese, basil leaves and filling in a large bowl. Mix well, cover bowl and refrigerate to chill.
To make calzones: when dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
To make a stromboli: when dough is ready, punch it down separate it into two equal parts. Roll each out into a rectangle, about 10" x 14", on a lightly floured surface. Spread each rectangle with half of the filling. Starting on one long side, roll dough into a cylinder and pinch the edges to seal (you can brush a little egg on the edges to help seal the dough). Brush the tops of the strombolis with egg and place on a lightly greased baking sheet.
Bake at 375 degrees for 20-30 minutes or until golden brown and starting to crisp. Serve hot with warm marinara or pizza sauce on the side for dipping.
NOTES
Adapted from recipes at allrecipes.com and foodnetwork.com.
We have these regularly as an alternative to pizza (which we also eat regularly).
You could make this using pre-made pizza dough, or your own favorite pizza dough recipe.
To make the filling, I chop up whatever veggies we have on hand, kinds that would work well as pizza toppings, such as onions, peppers, olives, broccoli, spinach, tomatoes, meat, etc., and saute them in oil with minced garlic.
I make my own dipping sauce: open a can of crushed tomatoes and season with salt, pepper, a little sugar, dried basil, oregano, garlic powder, onion powder, rosemary, thyme, crushed red pepper and/or parsley to taste. Usually a teaspoon or so of anchovy paste as well. Heat and serve.
1 c warm water
1 Tbsp olive oil
1 tsp white sugar
1 tsp salt
2 1/2 c all-purpose flour, divided
1 tsp olive oil
1/2 c ricotta cheese
1 1/2 c shredded Cheddar cheese
1 Tbsp dried basil leaves
1-2 c filling (see notes)
1 egg, beaten
marinara sauce or pizza sauce
To make dough: in a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl coated with 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
To make filling: while dough is rising, combine the ricotta cheese, cheddar cheese, basil leaves and filling in a large bowl. Mix well, cover bowl and refrigerate to chill.
To make calzones: when dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
To make a stromboli: when dough is ready, punch it down separate it into two equal parts. Roll each out into a rectangle, about 10" x 14", on a lightly floured surface. Spread each rectangle with half of the filling. Starting on one long side, roll dough into a cylinder and pinch the edges to seal (you can brush a little egg on the edges to help seal the dough). Brush the tops of the strombolis with egg and place on a lightly greased baking sheet.
Bake at 375 degrees for 20-30 minutes or until golden brown and starting to crisp. Serve hot with warm marinara or pizza sauce on the side for dipping.
NOTES
Adapted from recipes at allrecipes.com and foodnetwork.com.
We have these regularly as an alternative to pizza (which we also eat regularly).
You could make this using pre-made pizza dough, or your own favorite pizza dough recipe.
To make the filling, I chop up whatever veggies we have on hand, kinds that would work well as pizza toppings, such as onions, peppers, olives, broccoli, spinach, tomatoes, meat, etc., and saute them in oil with minced garlic.
I make my own dipping sauce: open a can of crushed tomatoes and season with salt, pepper, a little sugar, dried basil, oregano, garlic powder, onion powder, rosemary, thyme, crushed red pepper and/or parsley to taste. Usually a teaspoon or so of anchovy paste as well. Heat and serve.
Dijon Tarragon Cream Chicken
2 Tbsp butter
3 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup milk
2 Tbsp flour
2 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon
Melt the butter in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
Add garlic to the pan and cook for a minute or two. Combine milk and flour and stir into pan, scraping up the brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
NOTES
Adapted from allrecipes.com.
Really rich and delicious. The tarragon really makes this dish; its flavor combined with the mustard is superb.
3 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup milk
2 Tbsp flour
2 garlic cloves, minced
1 tablespoon Dijon mustard
2 teaspoons chopped fresh tarragon
Melt the butter in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm.
Add garlic to the pan and cook for a minute or two. Combine milk and flour and stir into pan, scraping up the brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
NOTES
Adapted from allrecipes.com.
Really rich and delicious. The tarragon really makes this dish; its flavor combined with the mustard is superb.
Chocolate Banana Cupcakes with Peanut Butter Frosting
1 1/2 c sugar
10 Tbsp softened butter
2 tsp vanilla
2 mashed bananas
2 c flour
1/2 c cocoa powder
1 tsp baking soda
1/2 t salt
1 c milk
Frosting:
1/2 c butter
1 c peanut butter
3 Tbsp milk, or as needed
2 c confectioners' sugar
Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
To make frosting:
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
NOTES
Cupcake recipe from Post Punk Kitchen -- theirs is vegan; I changed it because I am a snob who only bakes with real butter, but it will work fine with vegan butter and soymilk as well.
Frosting recipe from allrecipes.com
The combination of chocolate, bananas and peanut butter works so well together. The cupcakes are good unfrosted as well, but I would recommend the frosting.
10 Tbsp softened butter
2 tsp vanilla
2 mashed bananas
2 c flour
1/2 c cocoa powder
1 tsp baking soda
1/2 t salt
1 c milk
Frosting:
1/2 c butter
1 c peanut butter
3 Tbsp milk, or as needed
2 c confectioners' sugar
Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
To make frosting:
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
NOTES
Cupcake recipe from Post Punk Kitchen -- theirs is vegan; I changed it because I am a snob who only bakes with real butter, but it will work fine with vegan butter and soymilk as well.
Frosting recipe from allrecipes.com
The combination of chocolate, bananas and peanut butter works so well together. The cupcakes are good unfrosted as well, but I would recommend the frosting.
Strawberry Muffins
1 c all-purpose flour
1 c whole-wheat flour
1/2 c sugar
1 1/2 tsp baking soda
2 eggs
1 c yogurt
1/4 c butter, melted
1 tsp vanilla
1 c chopped strawberries (fresh or frozen)
Preheat oven to 375 degrees. In a bowl, mix together flour, sugar and baking soda. In another bowl, mix eggs, yogurt, butter and vanilla. Toss strawberries in the flour mixture; then pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin cups. Bake for 20-25 minutes or until tops are golden brown. Makes 12 muffins.
NOTES
From Stonyfield Farm.
Untried.
1 c whole-wheat flour
1/2 c sugar
1 1/2 tsp baking soda
2 eggs
1 c yogurt
1/4 c butter, melted
1 tsp vanilla
1 c chopped strawberries (fresh or frozen)
Preheat oven to 375 degrees. In a bowl, mix together flour, sugar and baking soda. In another bowl, mix eggs, yogurt, butter and vanilla. Toss strawberries in the flour mixture; then pour yogurt mixture into flour mixture and stir. Spoon batter into greased muffin cups. Bake for 20-25 minutes or until tops are golden brown. Makes 12 muffins.
NOTES
From Stonyfield Farm.
Untried.
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