October 31, 2005

Minestrone Soup


Ingredients:

64 oz vegetable broth
24 oz crushed tomatoes
14 oz kidney beans, drained
1 cup onions, chopped
1 medium eggplant, chopped
2 small zucchini, chopped
4 carrots, cut into coins
4 stalks of celery, chopped
4 cloves garlic, chopped
1/2 cup fresh basil
1/2 cup fresh spinach
1/2 cup frozen peas
1/2 cup frozen green beans
1/2 lb ditalini pasta (or other small pasta)

Directions:

In a large pot with a cover, bring vegetable broth, onions, garlic, celery and carrots to boil. Add tomatoes, zucchini, peas, green beans, kidney beans and eggplant and cook through. Cover and return to boil. Add pasta and cook 10 minutes. Add spinach and basil. Stir through and serve.

October 30, 2005

Spinach Cornbread




Ingredients:

1 cup cornmeal
1 cup flour
1 teaspoon salt
4 teaspoons baking powder
1 1/2 teaspoons sugar
3 eggs
10 oz frozen leaf spinach (defrosted and drained)
12 ounces cottage cheese
5 tablespoons butter, melted

Directions:

Preheat oven to 350. In a large bowl mix together the corn meal, flour, salt, baking powder and sugar together. In a separate bowl, combine the eggs, spinach, cottage cheese and melted butter. Stir all until just combined. Pour batter into a greased 8 inch baking dish. Bake 30 minutes or until golden brown.

Spring this recipe!

October 28, 2005

Singapore Noodles

Singapore Noodles
Ingredients:

1/2 pound thin rice noodles, prepared according to package directions
1/2 pound baby shrimps, without shells, deveined, rinsed and drained
1 skinless chicken breast, 1/4-inch strips
1/4 cup chinese cooking wine
2 tablespoons thin soy sauce
1 tablespoon cornstarch
1/2 teaspoon white pepper
1 tablespoon minced ginger
1/2 cup green onions, chopped
1/2 cup frozen peas
1 tablespoon minced garlic
1/2 pound bean sprouts
1 onion, chopped
2 eggs, lightly scrambled
2 tablespoons Madras curry powder


Directions:

In a plastic bag, marinate shrimp and chicken in soy sauce, wine, cornstarch and white pepper for 20 minutes. Meanwhile, heat a small amount of oil in wok. Stir fry ginger, green onions and garlic. Add marinated shrimp and chicken to oil and stir fry until cooked through, about one minute. Remove shrimp and chicken and set aside. Add, bean sprouts, peas and onion to the wok and stir fry one munute. Salt and pepper, then set aside. Wipe out the wok (carefully) and heat fresh oil. Add the eggs and tilt and left the pan to spread them thinly around the pan. While the egg is still liquid, add drained noodles. Stir and break up and distribute the egg. Keep stiring. Add curry powder. When the noodles are coated and hot, return shrimp, chicken and vegetables to the wok and continue to stir until well combined. Serveimmediatly.

October 27, 2005

Madras Curry Powder

Ingredients:

2 1/2 tablespoons whole coriander seeds
1 tablespoon cumin seeds
1/2 tablespoon dry mustard
2 teaspoons garlic powder
1 teaspoon tumeric
1 teaspoon ground ginger
1 teaspoon cayenne powder
1/2 teaspoon allspice


Directions:

Combine all ingredients and grind into a smooth powder using a food processor, coffee grinder (that is for spice use only!), mortar and pestle or like we did, in a molcajete. Save in a air tight container, it makes about 3 oz.

October 26, 2005

Spinach Ricotta Pie

spinach ricotta pie


Ingredients:

1 lb frozen leaf spinach, chopped (defrosted and squeezed dry)
15 oz ricotta cheese
1/8 cup Parmesan
4 oz feta, crumbled
5 eggs
1 small onion, chopped
3 cloves garlic, chopped
3 tablespoon olive oil
1 medium tomato, sliced
1/4 teaspoon nutmeg
2 tablespoons Italian bread crumbs

Directions:

Preheat oven to 325. In large pan, saute onion and garlic over low heat in olive oil until soft and fragrant. Add spinach, saute 2-3 minutes or until it looks dry. Add salt and pepper to taste. Remove from heat. In bowl, combine Parmesan, ricotta and nutmeg. Add the spinach mixture and stir to combine. Taste for seasoning. Add eggs, combine thoroughly. Using olive oil, grease a 12 cup baking dish. Dust with bread crumbs, shake to remove excess. Pour in spinach mixture. Arrange tomato slices on the surface, sprinkle with feta. Bake 1 hour or until hot through and golden brown.

October 16, 2005

Pulled Pork (in the slow cooker)

Pulled Pork


Ingredients:
3 lb boneless pork shoulder roast (trim off excess fat)
1 cup chili sauce (like Heinz)
1/4 cup cider vinegar
1/4 cup Barbados mustard style hot pepper sauce
1 teaspoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoon dark brown sugar
2 teaspoons black pepper
2 teaspoons salt
2 tablespoons barbecue dry rub (like Stubb's)
2 onions, finely chopped
6-10 cloves garlic, finely chopped
2 tablespoon vegetable oil

Directions:

Rub barbecue spice rub on the pork. Marinate in the fridge for at least 2 hours, over night if possible. In a large skillet add the vegetable oil and brown the roast well on all sides. Place roast in slow cooker. In the same skillet and oil, saute onions until soft, about 10 minutes. Add garlic, cook 1-2 minutes until aromatic. Add all remaining ingredients to the skillet and bring to a boil. Pour over meat. Cook on low in the slow cooker 10-12 hours.* When done, meat should shred easily with a fork. Remove roast from slow cooker. Shred with a fork. Return to slow cooker, stirring to coat with sauce. Serve on rolls.

Spring this recipe!


*We put this up in the slow cooker right around the time we went to bed (1 AM) and it was done for lunch the next day.

October 15, 2005

Spinach Potato Salad

Spinach Potato Salad

Ingredients:
3 lbs yukon gold potatoes, peeled and diced
8 oz sour cream
2 handfuls fresh baby spinach
3 tablespoons Dijon mustard (Maille is best)
salt
pepper

Directions:

In a large pot bring 1 quart of salted water to boil. Add potatoes, continue to boil until potatoes are tender. Drain. Return to pot or dump the potatoes into a large bowl. Immediately add spinach and fold in.* Add mustard and sour cream and mix thoroughly. Add salt and pepper to taste. Excellent warm or chilled.



*If you prefer chilled potato salad, chill the potatoes in the fridge at this step, 1/2- 1 hour, then proceed as directed.

October 14, 2005

Dark Chocolate S'mores


Dark Chocolate S'mores


Ingredients:
1 dark chocolate candy bar or 5 minatures
3-4 marshmallows
2 graham crackers

Directions:
On a cookie sheet, place the candy bar on top of one graham cracker. Top with marshmallows and second graham cracker. Bake in 350 degree over for about 5 minutes or until marshmallows are melted and slightly browned. Transfer to a plate (careful! molten marshmallows will burn you) and eat carefully.

October 11, 2005

Chocolate Sour Cream Cupcakes

Chocolate Sour Cream Cupcakes


Ingredients:

2 cups sugar
1 3/4 cups flour
1 cup boiling water
3/4 cup cocoa
3/4 cup milk
1/2 cup plus 2 tablespoons butter (at room temperature)
1/4 cup sour cream
3 eggs (at room temperature)
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1/4 teaspoon salt

Directions:

Preheat oven to 350. Line or grease cupcake pans*. Mix cocoa with boiling water in small bowl, stirring until smooth. Set aside to cool. Cream together butter and sugar until fluffy. Add eggs, one at a time, beating well after each one. Stir in vanilla. Gradually add cocoa, mixing throughly. In another bowl, whisk together remaining dry ingredients. In a measuring cup or small bowl, combine the milk and sour cream. Add the flour mixture and the milk/sour cream mixture alternating between the two, throughly mixing between each addition. Ladle into cupcake tins. Bake 20 to 25 minutes or until a toothpick inserted in the center cupcake comes out clean. Cool then ice.


Great with Bailey's Irish Cream Icing


*Would also make a layer cake if you used 3 9inch round pans

Bailey's Irish Cream Icing

Bailey's Irish Cream Icing



Ingredients:

1 lb confectioner's sugar
1/4 cup Bailey's Irish Cream
3 tablespoons milk
1/4 teaspoon salt

Directions:

In a large bowl, combine all ingredients together until smooth and throughly mixed. Spread on favorite cupcakes.

Excellent on Chocolate Sour Cream Cupcakes

October 04, 2005

Chocolate Cookies with Peanut Butter Chips

Chocolate Cookies with Peanut Butter Chips



Ingredients:

2 cups all-purpose flour
2 cups sugar
1 1/4 cups butter, at room temperature
2 eggs, at room temperature
2 teaspoons vanilla
3/4 cup cocoa (I used Hershey's Special Dark)
10 oz peanut butter chips (I used Reese's)
1 teaspoon baking soda
1/2 teaspoon salt



Directions:

Preheat oven to 350°. In a medium sized bowl combine flour, cocoa, baking soda and salt. In a large bowl, combine butter and sugar and mix until fluffy. Add eggs and vanilla mix to throughly combine. Slowly add flour mixture until totally combined. Carefully stir in peanut butter chips. Drop by the tablespoon onto an ungreased cookie sheet, leaving about 1/2 inch spaces between each cookie. Bake 8-9 minutes. Do not over bake! Cool slightly then serve.

Yields: between 3- 4 dozen cookies, depending on cookie size.

Too many cookies? Try this cookie dough storage tip.

October 03, 2005

Chicken Soup with Kale and Rice

Chicken Soup with Kale and Rice



Ingredients:
1 3-4 lb whole chicken
4 celery stalks and greens, chopped
4 carrots, chopped
1 bunch fresh parsley
1 bunch sage
2 cups onions, quartered
2 cloves garlic
1 bunch kale, chopped
1 gallon chicken broth
salt
freshly ground pepper

rice (Uncle Ben's Converted works best)
water or broth for rice

Directions:

Cut chicken in quarters. In a stock pot put one cup onion, parsley, sage, garlic, and celery greens. Cover with the chicken pieces. Cover with broth. Chicken should be covered, if not, add more broth or water to make up the difference. Bring to a boil, skimming off the foam and fat that floats to the top. Cook until chicken is cooked through, tender and meat begins to fall off the bone, about 40 minutes. Remove from heat. Remove chicken to a large bowl and debone. Cut meat into bite sized pieces. Meanwhile, in a smaller pot prepare 4 cups (cooked) rice according to package directions. Using a sieve, remove all solids from the broth, pressing them dry. Discard. Place the rest of the onion, the celery, carrots and the kale into the broth. Return to heat and cook until vegetables are tender, about 40 minutes. Add chicken and cook through. To serve: ladle over rice to serve.