Monday, October 26, 2009
Thursday, October 22, 2009
Last night I thawed it out and made this recipe I found at foodtv.com
I halved the recipe to work with 1 pound of meat and added cayenne in lieu of the thyme. It was pretty good, but I would make some more tweaks next time - as noted in red in the recipe. Made with one pound of lamb, this feeds 3 adults.
- 2 tablespoons peanut oil
- 1 large onion, minced
- 2 pounds lamb stew meat, cut into 1 1/2-inch pieces
- 1/2 cup creamy peanut butter (I used crunchy and it was fine. I would use at least twice as much as called for next time - it wasn't peanutty enough for my taste.)
- 1 1/2 cups cold water
- 1/3 cup tomato paste
- 2 cups hot water
- 4 large carrots, scraped and cut into 1-inch pieces
- 3 sprigs fresh thyme (I used cayenne instead and would probably use fresh chiles next time. I also googled other mafe recipes and saw that some called for garlic and ginger. That would definitely up the yum factor in my opinion.)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Other recipes I saw said you could add other veggies - eggplant seemed the best fit, but butternut was on the list, too. I was going to add okra, but picked my pods too late and they were too tough to use.
Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent. Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides.
In a small bowl, mix the peanut butter with the cold water and pour it over the meat. Dilute the tomato paste with the hot water, pour the liquid over the stew, and stir well to make sure all the ingredients are well mixed. Add the remaining ingredients, lower the heat, cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender. Remove the thyme sprigs and bay leaves. Serve hot over white rice.My husband and our friend who was over for dinner LOVED this. I liked it, but think the tweaks mentioned would make it even better. The recipe says this works with chicken, too.
I served this on rice and our sides were wilted spinach and grilled bread schmeared with fresh chevre. Delicious.
Monday, October 19, 2009
Linguine with zucchini and chickpeas
12 oz linguine
2 T olive oil
3 small zucchini, cut into thin half moons
1 can (15 oz) chickpeas, rinsed
2 cloves garlic, sliced
1/4 t crushed red pepper
1/2 c grated Parmesan cheese
Cook the pasta according to package directions. Reserve 1/2 c of the pasta water, drain, and return pasta to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini ans 1/2 t salt. Cook, tossing often, until just tender, 4-5 mins. Add the chickpeas, garlic, and red pepper and cook until heated through, 2-3 mins.
Toss the pasta with the reserved pasta water and 1/4 c of Parm. Divide the pasta among bowls and top with zucchini mixture and remaining 1/4 c Parm.
Friday, October 16, 2009
Monday, October 12, 2009
As soon as the weather turns cool around here, my boys start asking for Pumpkin Muffins. I agree, Cheryl...something about fall makes me need to eat pumpkin.
I can't wait to try the other two pumpkin recipes given on this blog. Here are some of our favs...
From Michele Smith
3 cups flour
3 cups sugar
1 cup shortening
1 can pumpkin
1 tsp baking soda
1/2 tsp. baking powder
1 tsp. cinnamon (heaping)
1 tsp. cloves (heaping)
1 tsp. nutmeg (heaping)
1/4 tsp. salt
Mix shortening, eggs and pumpkin in large bowl. In another bowl, mix all dry ingredients. Then add a little at a time to the liquid ingredients until all is mixed well. Put in loaf pan and bake at 350 for 35-45 minutes or until toothpick comes out clean.
From Melodi Henry
2 1/2 c. sugar
8 oz. pkg. of cream cheese
1/2 c. butter
16 oz. can of pumpkin
3 1/2 c. flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking powder
1/4 tsp. ground cloves
1 c. nuts (opt)
Combine sugar, softened cream cheese, and softened margarine, mixing until well blended. Add eggs one at a time, mixing well after each addition. Blend in pumpkin. Add combined dry ingredients, mixing just until moistened. Fold in nuts. Pour into greased and floured muffin pans. Bake at 350 for 20-25 minutes.
Pumpkin Pie Crunch
From Jenn Bacak
1 can pumpkin
1 (12 oz.) can evaporated milk
1-1/2 cups sugar
4 t pumpkin pie spice
1/2 t salt
yellow cake mix (butter recipe is best)
1 cup chopped pecan bits
1 cup melted butter
Vanilla Cool Whip
Grease a 9 x 13 pan. Combine pumpkin through salt in a large bowl. Pour it into the pan. Pour cake mix over it evenly. Sprinkle pecans on top. Then drizzle the butter over it, and bake at 350 for 50-55. Golden bubbly. Serve with Cool Whip, and I have paired it with the Vanilla Cool Whip, which is a heavenly combination. I think Vanilla Cool Whip was made specifically for this dessert.
Do you have any favorite pumpkin recipes?
Sunday, October 11, 2009
1 cup dry black turtle beans
3 1/2 cups filtered water
1 tsp powdered garlic
2 + tsp. sea salt or Real salt
2 tsp. dried oregano
1 1/4 tsp ground cumin
1 Tbsp dehydrated onion (or saute' fresh onion and toss in..about 1 large or 2 medium or to taste)
1/2 cup cream sherry (with cooking wines/vinegars in grocery store)
Optional Garnishes: shredded cheddar cheese, sour cream with added water to make a little more soupy and pourable, chopped cilantro
Put it together:
In crock pot, place washed beans and water. Simmer on low for 12 - 14 hours. basically, overnight.
Add the next five ingredients for the last hour of cooking. Before serving, stir in cream sherry (add more or less to taste), then garnish and serve. Add margaritas!? Eat....feel good. ;-)
Friday, October 9, 2009
2 lb beef chuck or stew meat
1/4 c flour
1 t salt
1/2 t pepper
1 1/2 c beef broth
1 t Worcestershire sauce
1 garlic clove, minced
1 bay leaf
1 t paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped (don't think I did that much oinion)
1 stalk celery, sliced
Place meat in crock pot. Mix flour, salt, and pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients and stir to mix well. Cover and cook on low for 10-12 hours or high for 4-6 hours. Enjoy!
I have not made this recipe or any that she writes about but I love her blog!!
I would like to get links to other food blogs from the authors here. If you have one you happen upon or frequent that you feel MUST be shared because the blog or a seasonal recipe is soooooo good to eat or just a plain appealing blog..share it. If I am out of line Brandi, tell me! Share the food love blogosphere I say. Enjoy!!
Thursday, October 8, 2009
Oven-fried Fish Sticks
Preheat oven to 350 and lightly oil a baking sheet
Skin and cut salmon into strips/chunks (1 lb of salmon fed my family of 4 easily. I was worried that I didn't buy enough, but it worked out PERFECTLY)
3/4 c whole wheat breadcrumbs
2 T finely chopped parsley
1/2 c grated Parmesan cheese
Spread this mixture on a plate
Beat one egg in a bowl
Spread 1/2 c whole wheat flour on another plate
Dip each fish slice first into the flour, then into the egg, and finally into the breadcrumbs to coat.
Place fish on a lightly oiled baking tray and cook in the oven for 15 minutes until the fish is cooked.
Our side dish:
Sweet Potato Cakes
1 1/2 lb sweet potato, shredded
1/2 lb potato, shredded
2 t onion powder
1/3 c flour
3/4 t ground ginger
1/4 t cinnamon
Line baking sheet with foil and grease with olive oil. Combine all ingredients in a large bowl until they are moist enough to hold together. Heat 2 T olive oil in skillet over medium -high heat and drop about 1 T of potato mix into the hot pan and flatten with spatula. Cook 2 minutes; flip, flatten, and cook 1 -2 minutes or until golden brown. Remove from heat and place on baking sheet. Repeat process. Keep the cakes warm in oven (about 300) until ready to serve!
I have also solved my "can't get a salad on our plate to save my life becaue I hate making them even though we all love to eat them " problem. I pre-make them and store them in ziplock baggies! I wash and chop lettuce and spinach, chop carrots, cut broccoli, boil eggs and they are ready to pull out and serve! (I don't store the eggs in the baggies though) It's been GREAT! We eat salad for lunch and dinner and loving it! The prep work takes about an hour (?) but worth the investment. This seems so simple but it's been the best thing to happen in my kitchen in a while. =)
Wednesday, October 7, 2009
for a little snack today we made milk shakes.
Tuesday, October 6, 2009
It is a goat cheese sandwich with tomato and basil. OH MY GOODNESS!
I have since made it at home. Spread a little softened goat cheese (I pop mine in the microwave for about 5 secs. so it will spread) on a slice of hearty whole wheat bread. Top with a tomato slice, some fresh basil, and I put a little fresh spinach on there as well. Then top 'er off with another slice of bread. AMAZING!!!!! I wish I would have taken a picture of my lunch today, but oh well...you'll just have to make it for your self.
Most times I don't add extra peanuts, as I use crunchy PB. I also rarely have the cilantro in the season I make this, so I leave it out a lot. No matter what I do, it is always delicious.
- 1 cup chopped onions
- 2 garlic cloves, minced or pressed
- 1 tablespoon vegetable oil
- 1 bunch Swiss chard (4 cups sliced) - (use the stems. the crunch is fabulous)
- 2 cups undrained canned crushed pineapple (20-ounce can)
- 1/2 cup peanut butter – (I like using crunchy)
- 1 tablespoon Tabasco or other hot pepper sauce
- 1/4 cup chopped fresh cilantro (optional, but it really brightens he flavor if you have it)
- salt to taste
- crushed skinless peanuts
- chopped scallions
In a covered saucepan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned. While the onions saute’, wash the Swiss chard. Remove and discard the large stems and any blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-thick slices.
Add the pineapple and its juice to the onions and bring to a simmer. Stir in the chard, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and cilantro and simmer for 5 minutes. Add salt to taste, and serve.
Monday, October 5, 2009
Sunday, October 4, 2009
Thank you for the pumpkin scone recipe and the clotted cream..how perfect together!
Saturday, October 3, 2009
1 C. heavy cream
1/3 C. sour cream
1 T. confectioners' sugar
Whip heavy cream until stiff peaks form, remove from mixer and had whisk in the sour cream and confectioners' sugar. Store in refrigerator.
1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill and serve with ginger snaps!
1 T oil or softened unsalted butter
2 T maple syrup or honey
1 C mashed pumpkin
1 C whole wheat or barley flour
1 C whole wheat pastry flour
1 T baking powder
1/4 t sea salt
3/4 t pumpkin pie spice
Preheat oven to 425. Lightly oil a small baking sheet. Beat oil or butter, sweetener, and egg together until smooth. Beat in pumpkin until smooth. In separate bowl, whisk together remaining ingredients. Add flour mixture to pumpkin mixture and stir until just combined. Turn dough onto floured board and knead lightly until dough holds together. Form dough into a ball. Place in center of prepared pan and flatten to a circle about 1 inch high. Cut into 8 wedges but dont seperate them. Bake 15-20 minutes. To test for doneness, insert toothpick in a scone to see if it comes out dry. Transfer to rack to cool.