Experimenting with other cuisines thanks to the inspirational website, Justbento.com I am obsessed with getting my children to eat nutritious meals. Our big girl likes to tote PB&Js and Cheese sandwiches to school with a banana or apple. I know she can do better than that, so I am looking forward to practicing "Deko-ben" or anything else I can possibly do to get her to eat healthier during the day.
One recipe we experimented with was
SOBA NOODLES (cold)
1 lb soba noodles
1/4 cup sesame oil
1/4 cup soy sauce
2 tablespoons sugar
2 tablespoons rice or cider vinegar
2 tablespoons chili oil (which I omitted)
1/2 cup sesame seed, toasted
1 cup green onion, sliced
It couldn't be easier. I just mixed everything up and poured it over some cool soba noodles. I served it up with some edamame. Next time I'll try some egg or tofu.
Rating: Little girl - thumbs down
Big girl loved it (for one day). Said she would totally take it to school for lunch. We shall see...
Thursday, October 7, 2010
Filipino-American and Southern Traditions
It's my favorite time of year. Candy corn waving hi to greet me at the cashier check-out. The scent of apples are wafting at all local bakeries. The mums have found a temporary home in a hollowed out pumpkin. Winter squash is in season and reminds me of my childhood comfort food, "Dinuy-duy." Excuse the spelling. It's Ilocano for what the Tagalogs call "Gulay." But my Mom and Nanang (Lola) cooked it differently - with less greens, more tomato and garlic, and simmered until the squash almost disappears into a soup. Time to break out the big ol' pot because it's time for some low country Filipino cooking and some southern flair.
Dinuy-duy
1 Acorn or small butternut squash (I prefer the latter)
3-5 cloves of garlic (to taste)
1 small onion
1 large or 2 small tomatoes, chopped up
1 lb of pork cut up into bite sized pieces
Veg oil
A good shake or two of patis
Line a pot with about 2 TL of veg oil and sautee onion until translucent. Then add garlic until fragrant. Add pork pieces and sautee until brown, then shake in some patis (about 1-2 TB should do). Add chopped tomatoes and sautee until tomato is cooked down. Add some water and heat on medium heat until pork is tender. Add just enough water to cook the pork, then add squash. Cook squash to desired level. If you want to add other veggies (such as green beans), add it just after squash is cooked. You may add more water depending on the consistency desired.
Rate: Only Therese ate it. Clare hates squash but is growing to accept the pork.
asado
Beef Asado (Courtesy of Joe's Great Aunt)
Gotta love Tita Claring. She's such a wonderful lady and a generous and thoughtful cook. I am not a big beef fan, but I look forward to eating this when I see her (among the many other dishes she cooks). I am so thankful she was able to share this with us.
It is key to get this beef tender and flavorful, so we usually :
Boil 1-2 lbs of beef in a 1:1 ratio of soy sauce and lemon juice or kalamans juice (more authentic). We continue to boil this in a pot until it's tender. We prefer leaner cuts, so 1 hour to 90 min should do. A pressure cooker could probably cut the time in half.
In a larger pot, sautee:
2 medium onions, minced until opaque, then add
3 large cloves of garlic
I have also added 1-2 plum tomatoes, guisaed
Once the tomatoes are cooked down, add beef cubes and sautee to seal the flavor. Add the soy-lemon broth and 1 SMALL CAN OF HUNT'S TOMATO SAUCE (unsalted, unflavored) and boil for 10 minutes to add flavor.
Once the boiling is established, I add potatoes, carrots, peas and green pepper (at the end-they cook fast!)
Rating: Both girls ate it.
Sio pao (variable using certai dough)
Still experimenting with this. Used a filling base of shredded chicken, scallion, onion and HOISIN sauce. My girls were not fond of it. I also realized I had to steam the buns on HIGH and nothing less, or else the dough would sink and not poof up. Oh well... Valiant effort, but not a hit among Joe and the girls.
We tend to eat a lot of chicken in the house. It's the meat of choice among 3 of us, versatile and fairly inexpensive. My game plan is to boil the equivalent of one chicken in a pot on Sunday and make a mess load of meals for Monday-Thursday. Still tinkering with the planning since we have three kids now. So in addition to sio pao, and arroz caldo, chicken divan works well in the shredded chicken category. I ran out of cream of chicken, so made my own:
CREAM OF CHICKEN
Melt 2 TB of butter and add 2 TB of flour, mix well with whisk to form a roux.
Once flour is evenly cooked in butter, add about 2 cups of chicken stock. Boil. Add about the same amount of milk. Boil. Flavor as you wish. Salt, pepper, etc. My broth was already salted, but I added 1 tsp of dried mustard for some kick. Cook it down for 20 min, stirring occassionally or until thickened. You may want to add more flour to thicken it up.
Once cooled, add some mayo (about 1 cup). Reserve.
Place frozen broccoli at the bottom of the casserole pan. Then top with a layer of chicken. Layer with the mayo-creamofchicken mix. Add a layer of cheddar cheese (if you're into that sort of thing). Then add a layer of buttered bread crumbs. You can add the bread crumbs, then melted butter on top. Or, you can melt the butter in a pyrex glass then add some crumbs to it, and swish it around, then top.
Bake in the oven at 350 for 30-45 min until crust is brown. Yum.
Rating: Whole family eats it.
VITAMIN C IDEAS
Big Girl doesn't get enough vitamin C in her diet. She hardly eats fruit or vegetables. And the only fruits she seems interested in are mangoes (fresh, frozen or dried) and bananas smothered in chocolate.
Mango Lassi:
1 part frozen mango
1 part unlavored yogurt
Splash of Calcium and Vitamin D fortified OJ
Puree both in a blender. Yay. Mango lassi.
If you make a big enough batch, they make great popsicles too.
Fruit Crisps:
In a baking dish, layer the bottom with cut peaches, frozen blueberries and any other fruit you can think of. Then, top with oat crust mixture:
I estimate everything here and just play around with the ratios.
1-1/2 cups of oats
1/3 c brown sugar (or less)
1/4 cup butter (or 1/2 a stick of butter). You could probably substitute extra virgin coconut oil here too.
I tend to throw in whatever else I can find in my pantry too. A handful of wheat germ here, some flax seed there, and almonds here.
Use your hands to crumble and combine everything. The butter just works as a "glue". Doesn't have to be perfect. Just keep playing with it until mixture resembles bigger crumbles.
Bake in oven at 350 F for 30-40 min or until browned. Hooray for Vitamin C.
And for our
POWER BREAKFAST:
Banana-Nutella Crepes
It's hard to believe these suckers were selling for $8 a pop for a teeny weeny crepe that probably only costs 20 cents each to prepare. Leave it to the French to mark up everything ;)
For the crepes, mix:
2 eggs
1-1/2 cups milk
1 c flour
1 T oil or melted butter
1/4 tsp salt (optional)
Beat well to a smooth consistency. Heat up a pan and spread a thin layer over medium/med-high heat. Cook both sides (yes there is flipping involved).
Fill in with any fruit, cream, jelly, etc that you wish. Big girl likes banana and nutella (I put a small amount just for taste since I am not a huge advocate for chocolate breakfasts). Big girl doesn't eat much for breakfast, but she will easily down 2 very filled crepes and be satisfied until lunch. She also gets the potassium she needs for PE in the afternoon. We could seriously work on protein more protein though.
Rating: BG loves it. LG will eat the filling, but not the crepe.
Dinuy-duy
1 Acorn or small butternut squash (I prefer the latter)
3-5 cloves of garlic (to taste)
1 small onion
1 large or 2 small tomatoes, chopped up
1 lb of pork cut up into bite sized pieces
Veg oil
A good shake or two of patis
Line a pot with about 2 TL of veg oil and sautee onion until translucent. Then add garlic until fragrant. Add pork pieces and sautee until brown, then shake in some patis (about 1-2 TB should do). Add chopped tomatoes and sautee until tomato is cooked down. Add some water and heat on medium heat until pork is tender. Add just enough water to cook the pork, then add squash. Cook squash to desired level. If you want to add other veggies (such as green beans), add it just after squash is cooked. You may add more water depending on the consistency desired.
Rate: Only Therese ate it. Clare hates squash but is growing to accept the pork.
asado
Beef Asado (Courtesy of Joe's Great Aunt)
Gotta love Tita Claring. She's such a wonderful lady and a generous and thoughtful cook. I am not a big beef fan, but I look forward to eating this when I see her (among the many other dishes she cooks). I am so thankful she was able to share this with us.
It is key to get this beef tender and flavorful, so we usually :
Boil 1-2 lbs of beef in a 1:1 ratio of soy sauce and lemon juice or kalamans juice (more authentic). We continue to boil this in a pot until it's tender. We prefer leaner cuts, so 1 hour to 90 min should do. A pressure cooker could probably cut the time in half.
In a larger pot, sautee:
2 medium onions, minced until opaque, then add
3 large cloves of garlic
I have also added 1-2 plum tomatoes, guisaed
Once the tomatoes are cooked down, add beef cubes and sautee to seal the flavor. Add the soy-lemon broth and 1 SMALL CAN OF HUNT'S TOMATO SAUCE (unsalted, unflavored) and boil for 10 minutes to add flavor.
Once the boiling is established, I add potatoes, carrots, peas and green pepper (at the end-they cook fast!)
Rating: Both girls ate it.
Sio pao (variable using certai dough)
Still experimenting with this. Used a filling base of shredded chicken, scallion, onion and HOISIN sauce. My girls were not fond of it. I also realized I had to steam the buns on HIGH and nothing less, or else the dough would sink and not poof up. Oh well... Valiant effort, but not a hit among Joe and the girls.
We tend to eat a lot of chicken in the house. It's the meat of choice among 3 of us, versatile and fairly inexpensive. My game plan is to boil the equivalent of one chicken in a pot on Sunday and make a mess load of meals for Monday-Thursday. Still tinkering with the planning since we have three kids now. So in addition to sio pao, and arroz caldo, chicken divan works well in the shredded chicken category. I ran out of cream of chicken, so made my own:
CREAM OF CHICKEN
Melt 2 TB of butter and add 2 TB of flour, mix well with whisk to form a roux.
Once flour is evenly cooked in butter, add about 2 cups of chicken stock. Boil. Add about the same amount of milk. Boil. Flavor as you wish. Salt, pepper, etc. My broth was already salted, but I added 1 tsp of dried mustard for some kick. Cook it down for 20 min, stirring occassionally or until thickened. You may want to add more flour to thicken it up.
Once cooled, add some mayo (about 1 cup). Reserve.
Place frozen broccoli at the bottom of the casserole pan. Then top with a layer of chicken. Layer with the mayo-creamofchicken mix. Add a layer of cheddar cheese (if you're into that sort of thing). Then add a layer of buttered bread crumbs. You can add the bread crumbs, then melted butter on top. Or, you can melt the butter in a pyrex glass then add some crumbs to it, and swish it around, then top.
Bake in the oven at 350 for 30-45 min until crust is brown. Yum.
Rating: Whole family eats it.
VITAMIN C IDEAS
Big Girl doesn't get enough vitamin C in her diet. She hardly eats fruit or vegetables. And the only fruits she seems interested in are mangoes (fresh, frozen or dried) and bananas smothered in chocolate.
Mango Lassi:
1 part frozen mango
1 part unlavored yogurt
Splash of Calcium and Vitamin D fortified OJ
Puree both in a blender. Yay. Mango lassi.
If you make a big enough batch, they make great popsicles too.
Fruit Crisps:
In a baking dish, layer the bottom with cut peaches, frozen blueberries and any other fruit you can think of. Then, top with oat crust mixture:
I estimate everything here and just play around with the ratios.
1-1/2 cups of oats
1/3 c brown sugar (or less)
1/4 cup butter (or 1/2 a stick of butter). You could probably substitute extra virgin coconut oil here too.
I tend to throw in whatever else I can find in my pantry too. A handful of wheat germ here, some flax seed there, and almonds here.
Use your hands to crumble and combine everything. The butter just works as a "glue". Doesn't have to be perfect. Just keep playing with it until mixture resembles bigger crumbles.
Bake in oven at 350 F for 30-40 min or until browned. Hooray for Vitamin C.
And for our
POWER BREAKFAST:
Banana-Nutella Crepes
It's hard to believe these suckers were selling for $8 a pop for a teeny weeny crepe that probably only costs 20 cents each to prepare. Leave it to the French to mark up everything ;)
For the crepes, mix:
2 eggs
1-1/2 cups milk
1 c flour
1 T oil or melted butter
1/4 tsp salt (optional)
Beat well to a smooth consistency. Heat up a pan and spread a thin layer over medium/med-high heat. Cook both sides (yes there is flipping involved).
Fill in with any fruit, cream, jelly, etc that you wish. Big girl likes banana and nutella (I put a small amount just for taste since I am not a huge advocate for chocolate breakfasts). Big girl doesn't eat much for breakfast, but she will easily down 2 very filled crepes and be satisfied until lunch. She also gets the potassium she needs for PE in the afternoon. We could seriously work on protein more protein though.
Rating: BG loves it. LG will eat the filling, but not the crepe.
Sunday, September 26, 2010
Arroz Caldo and Sio Pao
Tried this recipe from Christa Comeford (the White House chef):
http://projects.washingtonpost.com/recipes/2007/05/30/arroz-caldo/
Although White House executive chef Cristeta Comerford provided this recipe at a recent cooking demonstration held at TenPenh in downtown Washington, she said "there is no real recipe for how Filipinos eat arroz caldo." It's comfort food that is ubiquitous: made for breakfast, as an afternoon snack or late-night meal.
6 servings
Ingredients:
* 2 1/8 cups canola oil
* 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
* 12 medium cloves garlic, 6 of them finely minced
* 1 tablespoon finely minced ginger root
* 1 small onion, thinly sliced
* 1 cup uncooked jasmine rice or medium-grain rice
* 4 cups low-sodium chicken broth
* 1 tablespoon fish sauce, or to taste
* Salt
* Freshly ground black pepper
* 1 cup whole or low-fat milk
* Cayenne pepper
* Sea salt
* 3 tablespoons finely sliced scallions, white and light green parts
* 6 small calamansi or key limes, juiced
* Scallion oil, for garnish (optional)
Directions:
In a large saucepan over medium-high to high heat, heat 1 to 2 tablespoons of the oil until it shimmers. Add the chicken and cook, stirring, for about 7 minutes or until the chicken is lightly browned. Reduce the heat to medium and add the 6 cloves of minced garlic, the ginger and the onion. Cook, stirring, for about 5 to 8 minutes, until the mixture is fragrant and the onion becomes translucent. Add the rice and stir until well coated, then add the chicken broth and mix well. Cook, covered, for about 15 minutes or until the rice is tender. Add the fish sauce; season with salt and pepper to taste. Reduce heat to low.
Cut the remaining cloves of garlic into paper-thin slices and place in a small bowl. Add the milk and soak for 10 minutes, then transfer to a small saucepan and cook over medium heat for 3 minutes. Drain, discarding the milk, and pat the garlic dry with paper towels.
Line a plate with paper towels. Heat the remaining 2 cups of oil in a medium pot to 350 degrees. Carefully add the garlic slices and cook for 1 minute, until crisp. Transfer to the paper towel-lined plate and dust with cayenne pepper and sea salt to taste.
To serve, ladle portions of the soup into individual bowls and garnish with the crisped garlic, scallions and calamansi or lime juice. Drizzle with scallion oil, if desired.
************Also made Sio Pao today, still waiting to see what it tastes like and if the kids will actually eat it.
http://projects.washingtonpost.com/recipes/2007/05/30/arroz-caldo/
Although White House executive chef Cristeta Comerford provided this recipe at a recent cooking demonstration held at TenPenh in downtown Washington, she said "there is no real recipe for how Filipinos eat arroz caldo." It's comfort food that is ubiquitous: made for breakfast, as an afternoon snack or late-night meal.
6 servings
Ingredients:
* 2 1/8 cups canola oil
* 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
* 12 medium cloves garlic, 6 of them finely minced
* 1 tablespoon finely minced ginger root
* 1 small onion, thinly sliced
* 1 cup uncooked jasmine rice or medium-grain rice
* 4 cups low-sodium chicken broth
* 1 tablespoon fish sauce, or to taste
* Salt
* Freshly ground black pepper
* 1 cup whole or low-fat milk
* Cayenne pepper
* Sea salt
* 3 tablespoons finely sliced scallions, white and light green parts
* 6 small calamansi or key limes, juiced
* Scallion oil, for garnish (optional)
Directions:
In a large saucepan over medium-high to high heat, heat 1 to 2 tablespoons of the oil until it shimmers. Add the chicken and cook, stirring, for about 7 minutes or until the chicken is lightly browned. Reduce the heat to medium and add the 6 cloves of minced garlic, the ginger and the onion. Cook, stirring, for about 5 to 8 minutes, until the mixture is fragrant and the onion becomes translucent. Add the rice and stir until well coated, then add the chicken broth and mix well. Cook, covered, for about 15 minutes or until the rice is tender. Add the fish sauce; season with salt and pepper to taste. Reduce heat to low.
Cut the remaining cloves of garlic into paper-thin slices and place in a small bowl. Add the milk and soak for 10 minutes, then transfer to a small saucepan and cook over medium heat for 3 minutes. Drain, discarding the milk, and pat the garlic dry with paper towels.
Line a plate with paper towels. Heat the remaining 2 cups of oil in a medium pot to 350 degrees. Carefully add the garlic slices and cook for 1 minute, until crisp. Transfer to the paper towel-lined plate and dust with cayenne pepper and sea salt to taste.
To serve, ladle portions of the soup into individual bowls and garnish with the crisped garlic, scallions and calamansi or lime juice. Drizzle with scallion oil, if desired.
************Also made Sio Pao today, still waiting to see what it tastes like and if the kids will actually eat it.
Sunday, September 19, 2010
Summer Vegetable Frittatta (Mini sized)
Just something fun to do with a bunch of cracked eggs (thanks Joe!)
Mix together:
6-8 eggs
1/3 cup green onions, thinnly sliced
1 c zucchini or a mixture of vegetables of your choice
1/2 grated cheese (2 oz)
Dashes of salt and pepper
2 T olive oil (optional)
Pour mixture in greased 12 muffin tin. Bake on 350 for 23-30 until golden brown. They're like mini quiches without the crust, high in protein, and a great way to sneak veggies into my kids' diets. Let's hope the girls love them tomorrow. If they don't, I have 12 mini frittattas ready to keep in the freezer. Good for 2 months :)
Mix together:
6-8 eggs
1/3 cup green onions, thinnly sliced
1 c zucchini or a mixture of vegetables of your choice
1/2 grated cheese (2 oz)
Dashes of salt and pepper
2 T olive oil (optional)
Pour mixture in greased 12 muffin tin. Bake on 350 for 23-30 until golden brown. They're like mini quiches without the crust, high in protein, and a great way to sneak veggies into my kids' diets. Let's hope the girls love them tomorrow. If they don't, I have 12 mini frittattas ready to keep in the freezer. Good for 2 months :)
Tuesday, August 3, 2010
Country Fried Steak
From Allrecipes.com
Made modifications. Whole family loved it:
Country Fried Steak and Milk Gravy
By: LIKESTOCOOK
"I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes."
This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (404)
13,470 people have saved this | 6 custom versions
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What to Drink?
Wine Zinfandel
Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 4 servings
Ingredients
* 2 (4 ounce) cube steaks
* 1/4 teaspoon salt, divided
* 1 teaspoon ground black pepper, divided
* 1/2 cup all-purpose flour
* 1 eggs, lightly beaten
* 2 tablespoons lard
* 1/2 cup milk
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
Made modifications. Whole family loved it:
Country Fried Steak and Milk Gravy
By: LIKESTOCOOK
"I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes."
This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (404)
13,470 people have saved this | 6 custom versions
* add to recipe box Add to Recipe Box
*
Add
* add to shopping list Add to Shopping List
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Kitchen-friendly View
What to Drink?
Wine Zinfandel
Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min
Servings (Help)
US Metric Calculate
Original Recipe Yield 4 servings
Ingredients
* 2 (4 ounce) cube steaks
* 1/4 teaspoon salt, divided
* 1 teaspoon ground black pepper, divided
* 1/2 cup all-purpose flour
* 1 eggs, lightly beaten
* 2 tablespoons lard
* 1/2 cup milk
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
1. Season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. In a shallow dish, mix flour with 1 teaspoon of the pepper. Dredge each steak in flour. Dip in beaten egg, then dredge in flour again.
2. Heat lard in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
3. Pour off all but 2 tablespoons of the fat. Sprinkle 2 tablespoons of the dredging flour into oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. Gradually whisk in milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.
Tuesday, July 6, 2010
Thai Chicken Curry
Traditional Thai curry dishes are made with a paste. I didn't have any and really wanted to use the yellow curry powder in my pantry. I stumbled upon this recipe off grouprecipes.com The end result was a tasty, creamy and delicious dish, but not exactly Thai. I didn't have light coconut milk, so I used regular. And unfortunately only used 1/4 c of basil leaf. I felt the recipe was missing something - definitely should have used more Thai basil, and perhaps some Thai chiles sauteed in oil before hand. I read somewhere that real yellow Thai curry paste has galangal -- an herb similar to ginger, and also lemongrass. So again, not exactly Thai, but good enough for me. I also didn't use spinach in the dish, but opted for peas and red peppers. It could have used some potatoes and carrots. Kids and hubby devoured it the way it was. So I will definitely make this again.
* 1 can (13.5 oz.) unsweetened light coconut milk
* 1 tablespoon chopped fresh ginger
* 1 clove garlic, minced
* 1/2 small onion, chopped
* 1 teaspoon grated lemon rind
* 1/2 teaspoon red pepper flakes
* 2 teaspoons paprika
* 1 teaspoon curry powder
* 1 1/2 pound boneless skinless chicken breasts, cut into bite size pieces
* 1 to 2 tablespoons of fish sauce
* 2 bags (6 oz. each) baby spinach
* 1/2 cup fresh basil leaves, cut into strips
* 1/2 teaspoon salt
Puree 1/2 cup of the coconut milk, ginger, garlic, onion, lemon rind, pepper flakes, paprika & curry powder in the blender.
Heat coconut milk mixture in skillet over medium-high heat; cook for about 2 minutes
Add chicken, remaining coconut milk & fish sauce. heat to boiling. reduce heat to low; simmer, uncovered 8 to 10 minutes, until chicken is done.
Stir in spinach, basil & salt; heat through til spinach is wilted.
* 1 can (13.5 oz.) unsweetened light coconut milk
* 1 tablespoon chopped fresh ginger
* 1 clove garlic, minced
* 1/2 small onion, chopped
* 1 teaspoon grated lemon rind
* 1/2 teaspoon red pepper flakes
* 2 teaspoons paprika
* 1 teaspoon curry powder
* 1 1/2 pound boneless skinless chicken breasts, cut into bite size pieces
* 1 to 2 tablespoons of fish sauce
* 2 bags (6 oz. each) baby spinach
* 1/2 cup fresh basil leaves, cut into strips
* 1/2 teaspoon salt
Puree 1/2 cup of the coconut milk, ginger, garlic, onion, lemon rind, pepper flakes, paprika & curry powder in the blender.
Heat coconut milk mixture in skillet over medium-high heat; cook for about 2 minutes
Add chicken, remaining coconut milk & fish sauce. heat to boiling. reduce heat to low; simmer, uncovered 8 to 10 minutes, until chicken is done.
Stir in spinach, basil & salt; heat through til spinach is wilted.
Monday, July 5, 2010
Vegetarian Pad Thai
Tried this dish and the girls loved it. Pretty easy too. You can plan the sauce ahead. I didn't have any tamarind juice on hand so I took one reviewer (From about.com) tip and substituted with 1/4 cup of orange juice and 2 tbsp fresh lime juice. I also substituted half of the soy sauce with (patis) fish sauce to give it a more authentic Thai flavoring.
* 8 oz. (SERVES 2) Pad Thai rice noodles (thin, flat linguini-like noodles)
* 2 eggs (vegans can substitute 1/2 cup soft tofu - see instructions below*)
* 4 cloves garlic, minced
* 1 shallot (OR 1/4 cup purple onion), finely chopped
* 3-4 "heads" of baby bok choy, or other Chinese cabbage, roughly chopped
* 2 cups bean sprouts
* 2 green onions, sliced
* 1/3 cup fresh coriander/cilantro
* 1/4 cup ground (or well-chopped) peanuts (OR substitute cashews or slivered almonds)
* PAD THAI SAUCE:
* 3/4 Tbsp. tamarind paste (available at Asian/East Indian food stores)
* 1/4 cup hot water
* 3+1/2 Tbsp. soy sauce (or gluten-free soy sauce)
* 1/2 to 2 tsp. chili sauce (to taste), OR 1-2 fresh red chilies, minced
* 3 Tbsp. brown sugar
* OTHER:
* 3-4 Tbsp. oil for stir-frying
* 2-3 Tbsp. vegetable or faux chicken stock
* lime wedges for serving
Preparation:
1. Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.
2. Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you need it to balance the sourness of the tarmaind). Reserve.
3. Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and shallot. Stir-fry 1 minute to release the fragrance.
4. Add the bok choy plus the stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the eggs (if using) and stir-fry briefly to scramble them.
6. Push eggs aside and add a little more oil to the middle of the wok/pan. Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).
7. Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn.
8. Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.
9. Remove from heat and taste-test, adding more vegetarian fish sauce or soy sauce if desired for more salt/flavor.
10. To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander/cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy).
If using soft tofu: add it when you add the noodles. It will break up into small bits and be distributed throughout the dish, just as the egg would.
* 8 oz. (SERVES 2) Pad Thai rice noodles (thin, flat linguini-like noodles)
* 2 eggs (vegans can substitute 1/2 cup soft tofu - see instructions below*)
* 4 cloves garlic, minced
* 1 shallot (OR 1/4 cup purple onion), finely chopped
* 3-4 "heads" of baby bok choy, or other Chinese cabbage, roughly chopped
* 2 cups bean sprouts
* 2 green onions, sliced
* 1/3 cup fresh coriander/cilantro
* 1/4 cup ground (or well-chopped) peanuts (OR substitute cashews or slivered almonds)
* PAD THAI SAUCE:
* 3/4 Tbsp. tamarind paste (available at Asian/East Indian food stores)
* 1/4 cup hot water
* 3+1/2 Tbsp. soy sauce (or gluten-free soy sauce)
* 1/2 to 2 tsp. chili sauce (to taste), OR 1-2 fresh red chilies, minced
* 3 Tbsp. brown sugar
* OTHER:
* 3-4 Tbsp. oil for stir-frying
* 2-3 Tbsp. vegetable or faux chicken stock
* lime wedges for serving
Preparation:
1. Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.
2. Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you need it to balance the sourness of the tarmaind). Reserve.
3. Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and shallot. Stir-fry 1 minute to release the fragrance.
4. Add the bok choy plus the stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the eggs (if using) and stir-fry briefly to scramble them.
6. Push eggs aside and add a little more oil to the middle of the wok/pan. Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).
7. Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn.
8. Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.
9. Remove from heat and taste-test, adding more vegetarian fish sauce or soy sauce if desired for more salt/flavor.
10. To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander/cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy).
If using soft tofu: add it when you add the noodles. It will break up into small bits and be distributed throughout the dish, just as the egg would.
Friday, July 2, 2010
Zucchini Brownies
This is a great way to sucker my kids into eating vegetables. It's still loaded with sugar, so remains a "treat," but still a crafty way of getting a little green in their diet. These brownies are SO delicious you will never go back to making traditional veggie-less brownies again. I actually cut 1/2 of the white sugar and replace it with 1/2 a cup more of shredded zucchini. Carrots would probably work here too. I also substitute the veggie oil with coconut oil (extra virgin). Great flavor and scent. For a non-fat version you can sub oil with applesauce.
Ingredients
* 1/2 cup vegetable oil
* 1 1/2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 cups shredded zucchini
* 1/2 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
NOTE: When making these brownies, I usually reduce the sugar by 25-33%. You can do the math yourself. This recipe can also be adapted into a healthy (but dense) cake recipe. I replaced the oil with more zuccini (or applesauce). Then I added cup of almonds. It's a pretty dense cake, but still rich in flavor and most importantly, healthy nutrients.
Ingredients
* 1/2 cup vegetable oil
* 1 1/2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 cups shredded zucchini
* 1/2 cup chopped walnuts
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
NOTE: When making these brownies, I usually reduce the sugar by 25-33%. You can do the math yourself. This recipe can also be adapted into a healthy (but dense) cake recipe. I replaced the oil with more zuccini (or applesauce). Then I added cup of almonds. It's a pretty dense cake, but still rich in flavor and most importantly, healthy nutrients.
Friday Night Pizza
Here's a pizza dough recipe good for 2 thin crust 12" diameter pizzas. Every Friday dinner is pizza (and a movie) night at our household. Now that the girls are a bit older and more coordinated, they often help and dinner prep becomes a family affair. Mommy cuts the veggies, prepares the ingredients. Daddy holds Dominic. Clare helps knead the dough and watch it rise. After a half hour of rising, the girls each roll out and decorate their "own" pizza. After 15-20 min at 400 degrees, dinner is served and the girls feel a sense of accomplishment.
In a large bowl mix:
3 c flour &
1 t salt
Form a well.
In a pyrex measuring glass, heat up:
1/4 cup water* (110 degrees) &
2 T sugar/honey
After heating, add
1 T rapid rise yeast.
Let it rest and rise. After 5 minutes, mixture should be high and foamy. Then Add:
3/4 WARM water and
2 T oil
Add the wet mixture to the dry. With hands or a big spoon, mix until just combined. Then knead with your hands about 5-7 times. Don't over-knead or your dough will get tough and rubbery. Cover bowl with a warm towel for about 30 minutes. In a half hour, it's ready to roll, top and bake with your favorite toppings.
Notes:
*I usually heat that up on high for 30 seconds in the microwave and it comes out fine.
In a large bowl mix:
3 c flour &
1 t salt
Form a well.
In a pyrex measuring glass, heat up:
1/4 cup water* (110 degrees) &
2 T sugar/honey
After heating, add
1 T rapid rise yeast.
Let it rest and rise. After 5 minutes, mixture should be high and foamy. Then Add:
3/4 WARM water and
2 T oil
Add the wet mixture to the dry. With hands or a big spoon, mix until just combined. Then knead with your hands about 5-7 times. Don't over-knead or your dough will get tough and rubbery. Cover bowl with a warm towel for about 30 minutes. In a half hour, it's ready to roll, top and bake with your favorite toppings.
Notes:
*I usually heat that up on high for 30 seconds in the microwave and it comes out fine.
Wednesday, June 30, 2010
Savory Parmasean Zuccini Bread
Isn't summer great? I just love the overabundance of zucchini season. One plant yields an average of 5 zucchini a week! And the more you pick, the more grows. It's supply and demand at it's best. What I love most about zucchini (fried, sauteed, stir-fried) is its versatility in baked goods, most especially -- cakes and cookies. Breads aren't bad either. Tried this recipe. Clare ate it. Joe found it passable. Therese doesn't eat bread. I ate the whole thing. Not sure if I'd make it again only because I was the only one who LOVED it. If ever, I'll probably sub Parmesan for cheddar so Clare can eat more of it.
Recipe for Parmesan Zucchini Bread (makes 2 loaves, adapted from What Geeks Eat)
* 1 large zucchini, grated
* 1 medium onion, grate
* 1/2 cup grated parmesan
* 1/3 cup of extra virgin olive oil
* 1/4 cup of honey
* 2 eggs
* 3 cups whole wheat white flour
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon salt
* 1/4 teaspoon nutmeg or 30 seconds of grating a nutmeg on a microplane
1. Preheat oven to 350ยบ F. Grease two loaf pans (I used PAM).
2. In a bowl, mix together grated zucchini, onion, eggs, olive oil, honey, and Parmesan cheese.
3. In a separate bowl, mix together flour, salt, baking soda, baking powder, and nutmeg. Fold the wet ingredients into the dry.
4. Pour the batter into the pans and bake for about 30 minutes, or until the tops of the breads are browned and a toothpick stuck into the center comes out clean.
Recipe for Parmesan Zucchini Bread (makes 2 loaves, adapted from What Geeks Eat)
* 1 large zucchini, grated
* 1 medium onion, grate
* 1/2 cup grated parmesan
* 1/3 cup of extra virgin olive oil
* 1/4 cup of honey
* 2 eggs
* 3 cups whole wheat white flour
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1 teaspoon salt
* 1/4 teaspoon nutmeg or 30 seconds of grating a nutmeg on a microplane
1. Preheat oven to 350ยบ F. Grease two loaf pans (I used PAM).
2. In a bowl, mix together grated zucchini, onion, eggs, olive oil, honey, and Parmesan cheese.
3. In a separate bowl, mix together flour, salt, baking soda, baking powder, and nutmeg. Fold the wet ingredients into the dry.
4. Pour the batter into the pans and bake for about 30 minutes, or until the tops of the breads are browned and a toothpick stuck into the center comes out clean.
Hot Artichoke and Spinach Dip
From allrecipes.com
I got inspired when I saw Clare woof down my appetizer at TGI Friday's. So glad she could eat some form of vegetable, even if it is drenched in fat, fat and more fat. It's a start.
Ingredients
* 1 (8 ounce) package cream cheese, softened
* 1/4 cup mayonnaise
* 1/4 cup grated Parmesan cheese
* 1/4 cup grated Romano cheese
* 1 clove garlic, peeled and minced
* 1/2 teaspoon dried basil
* 1/4 teaspoon garlic salt
* salt and pepper to taste
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1/2 cup frozen chopped spinach, thawed and drained
* 1/4 cup shredded mozzarella cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
I got inspired when I saw Clare woof down my appetizer at TGI Friday's. So glad she could eat some form of vegetable, even if it is drenched in fat, fat and more fat. It's a start.
Ingredients
* 1 (8 ounce) package cream cheese, softened
* 1/4 cup mayonnaise
* 1/4 cup grated Parmesan cheese
* 1/4 cup grated Romano cheese
* 1 clove garlic, peeled and minced
* 1/2 teaspoon dried basil
* 1/4 teaspoon garlic salt
* salt and pepper to taste
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1/2 cup frozen chopped spinach, thawed and drained
* 1/4 cup shredded mozzarella cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Chicken Lettuce Wraps
This is Auntie Mariette hacking in, but needed to store this recipe somewhere stable, so enjoy! Adjust to taste as these are approximate measurements that I used...
Ingredients:
- 1 head of iceberg lettuce
- 3 cloves garlic, minced
- 1 T light olive oil or canola oil
- 1 lb. boneless chicken breasts, minced
- 1/2 block of extra firm tofu, diced into pea-size bits
- 1 cup portobella mushrooms or mushrooms of choice
- 3 quick grinds of black pepper
- 1 medium onion, diced into pea-size bits
- 1 can of sliced water chestnuts, diced into pea-size bits
- 1/8 cup soy sauce, low-sodium
- 1/8 cup rice wine vinegar
- 2 T honey
- 1 T oyster sauce
Extra Drizzle Sauce:
- 3 T honey
- 1/8 cup soy sauce, low-sodium
- 1/8 cup rice wine vinegar
- 3 T chili garlic sauce (we used Lee Kum Kee)
DIRECTIONS:
1) Prepare Drizzle Sauce first, mix well, then chill in fridge while cooking the chicken mixture.
2) Wash lettuce head, cut into 3rds. (If the head is a little on the larger size, cut into 4ths.) Blot dry and set aside.
3) In a separate bowl, stir together the honey/soy sauce/oyster sauce/rice wine vinegar mixture. Set aside.
4) Heat wok or stir-fry pan to med-high heat with oil. Saute garlic for a minute, then add in minced chicken until thoroughly cooked. Add tofu bits, mushrooms and ground black pepper. Stir for a couple minutes, then reduce heat to medium. Add the onion and water chestnuts. Drizzle the sauce mixture from step 3 into the skillet and stir around for couple minutes.
5) Remove from heat as soon as you think everything has blended well enough, then serve at the table.
6) Allow everyone to take his/her own lettuce leaf and pile on the chicken mixture (like a fajita). Drizzle on with the chilled drizzle sauce and enjoy!
TIPS:
- For the onion and water chestnuts, it may be best to just throw them into a food chopper or food processsor and pulse until it reaches the desired size.
- For the sodium-conscious WHICH EVERYONE SHOULD BE, substitute less soy sauce and oyster sauce for more vinegar/garlic/onion/ground pepper...or even add some red pepper flakes.
Ingredients:
- 1 head of iceberg lettuce
- 3 cloves garlic, minced
- 1 T light olive oil or canola oil
- 1 lb. boneless chicken breasts, minced
- 1/2 block of extra firm tofu, diced into pea-size bits
- 1 cup portobella mushrooms or mushrooms of choice
- 3 quick grinds of black pepper
- 1 medium onion, diced into pea-size bits
- 1 can of sliced water chestnuts, diced into pea-size bits
- 1/8 cup soy sauce, low-sodium
- 1/8 cup rice wine vinegar
- 2 T honey
- 1 T oyster sauce
Extra Drizzle Sauce:
- 3 T honey
- 1/8 cup soy sauce, low-sodium
- 1/8 cup rice wine vinegar
- 3 T chili garlic sauce (we used Lee Kum Kee)
DIRECTIONS:
1) Prepare Drizzle Sauce first, mix well, then chill in fridge while cooking the chicken mixture.
2) Wash lettuce head, cut into 3rds. (If the head is a little on the larger size, cut into 4ths.) Blot dry and set aside.
3) In a separate bowl, stir together the honey/soy sauce/oyster sauce/rice wine vinegar mixture. Set aside.
4) Heat wok or stir-fry pan to med-high heat with oil. Saute garlic for a minute, then add in minced chicken until thoroughly cooked. Add tofu bits, mushrooms and ground black pepper. Stir for a couple minutes, then reduce heat to medium. Add the onion and water chestnuts. Drizzle the sauce mixture from step 3 into the skillet and stir around for couple minutes.
5) Remove from heat as soon as you think everything has blended well enough, then serve at the table.
6) Allow everyone to take his/her own lettuce leaf and pile on the chicken mixture (like a fajita). Drizzle on with the chilled drizzle sauce and enjoy!
TIPS:
- For the onion and water chestnuts, it may be best to just throw them into a food chopper or food processsor and pulse until it reaches the desired size.
- For the sodium-conscious WHICH EVERYONE SHOULD BE, substitute less soy sauce and oyster sauce for more vinegar/garlic/onion/ground pepper...or even add some red pepper flakes.
Best Birthday Cake (Clare Approved)
How do you sucker a 5 year old into getting her Vitamin A and beta carotene content? Hiding it in a dessert. I could have used more pineapple in this recipe. I also used 1/4 cup EV coconut oil and 1/4 applesauce (instead of a whole 1/2) to give it a bit more moisture, and to include some of EVCO's wonderful health properties (google it). I'm not a big fan of cinnamon and nutmeg in the summer, so I subbed it with vanilla. I also lessened the sugar to a half a cup instead of 3/4 and baked it in a 9x9 glass square baking dish. If you lightly frost the cake with cream cheese frosting (cream cheese + apple juice concentrate) or simply dust the tops with confectioners sugar and some decorative fruit, the kids will never know it's good for you. Also works well as muffin recipe since it is not too sweet.
* 1 1/2 teaspoons baking powder
> * 1/2 cup unsweetened applesauce
> * 2 1/2 cups flour
> * 3/4 cup sugar
> * 2 teaspoons baking soda
> * 1 1/2 teaspoons cinnamon
> * 1/2 teaspoon nutmeg
> * 1/2 teaspoon salt
> * 1/4 cup canola oil
> * 2 cups carrots, grated
> * 1 cup crushed pineapple
>
> Directions
>
> 1.
> 1
> In a small bowl mix baking powder and applesause into
> a foamy mixture, set aside.
> 2.
> 2
> In a large bowl mix flour, sugar, baking soda,
> cinnamon, nutmeg, and salt.
> 3.
> 3
> Add oil, carrots, pineapple (some of the juice might
> help), and applesauce mixture.
> 4.
> 4
> Mix well.
> 5.
> 5
> Add flaked coconut, nuts, or raisins if desired.
> 6.
> 6
> Scoop mixture into 24 cupcake liners.
> 7.
> 7
> Bake at 325 degrees Fahrenheit for 30 minutes or
> until toothpick comes out clean.
> 8.
> 8
> Once cooled, frost with icing (powdered sugar,
> 'fake' butter, vanilla, and water).
* 1 1/2 teaspoons baking powder
> * 1/2 cup unsweetened applesauce
> * 2 1/2 cups flour
> * 3/4 cup sugar
> * 2 teaspoons baking soda
> * 1 1/2 teaspoons cinnamon
> * 1/2 teaspoon nutmeg
> * 1/2 teaspoon salt
> * 1/4 cup canola oil
> * 2 cups carrots, grated
> * 1 cup crushed pineapple
>
> Directions
>
> 1.
> 1
> In a small bowl mix baking powder and applesause into
> a foamy mixture, set aside.
> 2.
> 2
> In a large bowl mix flour, sugar, baking soda,
> cinnamon, nutmeg, and salt.
> 3.
> 3
> Add oil, carrots, pineapple (some of the juice might
> help), and applesauce mixture.
> 4.
> 4
> Mix well.
> 5.
> 5
> Add flaked coconut, nuts, or raisins if desired.
> 6.
> 6
> Scoop mixture into 24 cupcake liners.
> 7.
> 7
> Bake at 325 degrees Fahrenheit for 30 minutes or
> until toothpick comes out clean.
> 8.
> 8
> Once cooled, frost with icing (powdered sugar,
> 'fake' butter, vanilla, and water).
Monday, June 21, 2010
Raw Spaghetti Sauce
I personally loved tossing this on my spaghetti. I find the combos work well on a hot summer day, especially if you use a really sweet tomato variety like grape or cherry tomatoes or my personal favorite, sun golds. Wasn't a big hit in my house though. Hubby and kids thumbed it down.
Fresh Tomato Sauce
By Diana Rattray, About.com Guide
* 1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
* 2 garlic cloves, peeled and minced
* 3 tablespoons olive oil
* 1/4 cup chopped fresh basil
* 1/2 teaspoon salt, or to taste
* black pepper, to taste
* 1 pound spaghetti
* freshly grated Parmesan cheese for serving
Preparation:
If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.
Cook pasta until just tender, drain and toss hot with the marinated tomato sauce. If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave. Serve immediately with Parmesan cheese.
Serves 4 to 6.
Fresh Tomato Sauce
By Diana Rattray, About.com Guide
* 1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
* 2 garlic cloves, peeled and minced
* 3 tablespoons olive oil
* 1/4 cup chopped fresh basil
* 1/2 teaspoon salt, or to taste
* black pepper, to taste
* 1 pound spaghetti
* freshly grated Parmesan cheese for serving
Preparation:
If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.
Cook pasta until just tender, drain and toss hot with the marinated tomato sauce. If hotter spaghetti is desired, heat the sauce just until hot on stovetop or in microwave. Serve immediately with Parmesan cheese.
Serves 4 to 6.
Basil Pesto
Pesto is very versatile in Italian cooking. I toss it in pastas, especially tortellini. I also love to spread it on sandwiches (ham and cheese) and add some tomato or provolone/mozzarella. Pesto can also be used in soups, salads, on bread, and as an alternative to red sauce on a pizza. Too bad my kids won't touch it. So I probably won't make this again for awhile.
The following is a basil pesto recipe from Giada's Family Dinners by Giade De Laurentis -- the tiny FoodTV lady with the plunging V-neckline sweaters exposing her hooters.
* 2 Cups Fresh Basil
* 1/4 Cup Toasted Pine Nuts
* 1/2 Cup Parmesan
* 2/3 Cup extra Virgin Olive Oil
* 1 Garlic Clove
* 1/2 Teaspoon Salt
* 1/4 teaspoon black pepper
Pulse basil, pine nuts, garlic, salt and pepper. Add oil and blend to consistency. Good in the fridge for 2 days, add salt and pepper if you so choose.
The following is a basil pesto recipe from Giada's Family Dinners by Giade De Laurentis -- the tiny FoodTV lady with the plunging V-neckline sweaters exposing her hooters.
* 2 Cups Fresh Basil
* 1/4 Cup Toasted Pine Nuts
* 1/2 Cup Parmesan
* 2/3 Cup extra Virgin Olive Oil
* 1 Garlic Clove
* 1/2 Teaspoon Salt
* 1/4 teaspoon black pepper
Pulse basil, pine nuts, garlic, salt and pepper. Add oil and blend to consistency. Good in the fridge for 2 days, add salt and pepper if you so choose.
Egg-Free Peanut Butter Cookies
Great peanut butter cookie. More of the old fashioned variety (on the crunchy side) with a bit of a bite/chew in the middle. If you're looking for a soft chewy or cake-like cookie, this one's not for you. I like to add chocolate chips to this recipe. I also cut the butter in half, so used 1/4 c butter and 1/4 c peanut butter. The original recipe is too crumbly for my taste and would probably make an even crumblier cookie, so I took one reviewer's advice and added 1/4 c of milk. You could probably sub the milk with applesauce (great for baking and adding a soft cakelike consistency to your cookies), more peanut butter, or of course -- an egg.
Ingredients
* 1/2 cup brown sugar
* 1/2 cup granulated sugar
* 1/2 cup peanut butter (I use creamy)
* 1/2 cup butter or margarine
* 1 teaspoon vanilla
* 1 1/4 cups flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
Directions
1.
1
mix together peanut butter, sugars, vanilla and margarine until well blended.
2.
2
add rest of ingredients, and mix well til totally combined.
3.
3
form dough into balls about 1/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.
4.
4
heat in 375 degree oven for 8-10 min.
5.
5
wait a minute, then transfer to wire rack, cool completely.
6.
6
Store in air tight container.
Ingredients
* 1/2 cup brown sugar
* 1/2 cup granulated sugar
* 1/2 cup peanut butter (I use creamy)
* 1/2 cup butter or margarine
* 1 teaspoon vanilla
* 1 1/4 cups flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
Directions
1.
1
mix together peanut butter, sugars, vanilla and margarine until well blended.
2.
2
add rest of ingredients, and mix well til totally combined.
3.
3
form dough into balls about 1/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.
4.
4
heat in 375 degree oven for 8-10 min.
5.
5
wait a minute, then transfer to wire rack, cool completely.
6.
6
Store in air tight container.
Tuesday, June 15, 2010
Food Blogging 101
We will be blogging recipes, commentaries and possibly pictures of what the kids like to eat (for our purposes). We're happy to share the site with you. Feel free to comment :)
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