Sunday, May 29, 2016
My Kitchen Essentials, Within Reach
Sunday, February 12, 2012
Sweet Potato Patties w/ Sour Cream and Chipotle Black Bean Salsa
via Lisa is Cooking
For the sweet potato patties: (Makes 34 small cakes)
2 pounds sweet potatoes, peeled and chopped into large chunks
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
5 green onions, both white and green parts, finely chopped
4-6 tablespoons extra virgin olive oil
4-6 tablespoons butter
For the black bean salsa:
1 16 oz. can black beans, rinsed and drained
1-2 chipotles in adobo, finely chopped
1 small, yellow bell pepper, small diced
¼ cup finely minced red onion
¼ cup cilantro leaves, chopped
Juice of 1 lime
¼ teaspoon salt
To assemble for serving:
½ cup sour cream
I wish I had a plateful of these right now. Yum.
Friday, June 8, 2012
Buttermilk Biscuits Recipe
Recipe from chef, Scott Peacock (Watershed Restaurant in Decatur, Gaorgia) courtesy of The New York Times
Making your own baking powder by combining fresh cream of tartar and baking soda will produce biscuits with the most lift. Don’t be afraid of the hot oven temperature either as this will allow the heat to get on the biscuits quickly and sufficiently brown their tops. When forming the dough, mix in the buttermilk until the mixture just holds together. The last thing you want to do in this recipe is overwork the dough and ruin the biscuits' flaky, buttery texture.
INGREDIENTS:
1 tablespoon cream of tartar
1 1/2 teaspoons baking soda
5 cups sifted unbleached all-purpose flour, plus more as needed
1 tablespoon plus 1 teaspoon kosher salt
1/2 cup plus 2 tablespoons packed lard or unsalted butter, chilled and cut into pieces
2 cups chilled cultured buttermilk, plus more as needed
3 tablespoons unsalted butter, melted
METHOD:
Place a rack in the upper-middle position of the oven and preheat to 500°.
Make your own baking powder by sifting together the cream of tartar and baking soda.
In a large bowl, whisk together the salt, baking powder and salt. Add the lard or butter and quickly work the pieces into the flour with a pastry cutter or the tips of your fingers. The pieces should be coarsely blended and resemble large peas.
Make a well in the center of the bowl and pour in the buttermilk. Quickly mix the ingredients until the mixture just comes together and forms a shaggy mass. Add 1-2 more tablespoons of buttermilk if the mixture seems dry.
Immediately turn the dough out onto to a generously floured surface and quickly knead the dough about ten times until a ball forms. Gently flatted the dough and use a lightly floured rolling pin to roll the dough out a thickness of 3/4 inch.
With a fork that has been dipped in flour, pierce the dough at half inch intervals before using a fluted, 2 1/2 or 3 inch biscuit cutter to stamp out the biscuits. When you have run out of room to stamp out more biscuits, carefully reform the dough and press out as many as you can.
Arrange the biscuits on a parchment lined baking sheet and bake until golden, about 10-12 minutes.
Remove from the oven a brush the tops with the melted butter. Serve warm with butter, honey and/or jam.
Makes about 10-12 large biscuits
No matter what you like to put on your biscuits, rest assured that if you follow this recipe, you will be rewarded with outstanding results. Photo and original inspiration from here.
Saturday, May 12, 2012
Saturday, September 17, 2011
Crepe Squares with Ham and Egg Inside
1 tablespoon sugar
1/4 teaspoon salt
1 1/2 cups milk
4 large eggs
3 tablespoons melted butter
9 thin slices ham
9 eggs
Chopped fresh parsley
1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
3. Loosen edge of crepe with spatula and then either using large spatula or your fingers, lift it up and flip it over. Cook another minutes and then slide out of skillet onto wax paper. Repeat until all crepes are done. You should have about 9 when you are done.
4. Preheat oven to 350. Place crepes on a rimmed baking sheet (you can fit 3-4 per sheet). Place am slice in center of crepe and carefully crack egg onto ham. Fold edges of crepe toward center, using the egg white as a kind of glue. Season with salt and pepper and bake until egg white is set, about 10-12 minutes. Sprinkle with chopped parsley and serve at once.
Recipe and entertaining dialogue found here. I will omit the sugar if I ever make this recipe. Wouldn't it be a nice dish for a Sunday breakfast or brunch tomorrow? Why not plan on making this?
Saturday, March 23, 2013
Chicken + Cheese Quesadella Pie
1 (10-inch) flour tortilla (burrito size)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
1/2 cup finely chopped fresh cilantro leaves
(optional) 1/3 cup drained jarred pickled jalapeños, chopped
2 cups shredded sharp cheddar cheese
Salt and pepper
2 large eggs
1 cup whole milk
1 cup all-purpose flour
1 teaspoon baking powder
Instructions
Adjust oven rack to middle position and heat oven to 450 degrees. Grease 9-inch pie plate. Press tortilla into prepared pie plate and spray lightly with cooking spray. Toss chicken, cilantro, jalapeños (optional), 1 cup cheese, ½ teaspoon salt, and ½ teaspoon pepper in large bowl until combined. Spread filling over tortilla.
Whisk eggs, milk, flour, baking powder, and ½ teaspoon salt in bowl until smooth. Slowly pour over filling, then sprinkle with remaining cheese. Bake until surface is golden brown, about 16-20 minutes, and when knife inserted into the center comes out clean. Let cool 5 minutes. Cut into wedges and serve.
via: the girl who ate everything
Wednesday, November 13, 2013
Salt or Unsalted?
Monday, July 18, 2011
Zucchini Fritters - Greek Style
(makes 2 servings)
Ingredients:
2 cups zucchini (grated, and squeezed to drain)
1 handful fresh herbs (such as parsley, dill, mint; chopped)
2 green onions (chopped)
1/4 cup feta (crumbled)
1/2 cup flour (feel free to use whole wheat)
1 egg
salt and pepper to taste
2 tablespoons oil
Directions:
1. Mix the zucchini, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.
2. Heat the oil in a pan.
3. Spoon the zucchini mixture into the pan and cook until golden brown on both sides, about 4 minutes per side. Serve with Greek cucumber salad alongside.
Tzatziki (Greek Cucumber Salad)
(makes 4 appetizer sized servings)
Ingredients:
1/2 cup Greek yogurt or strained yogurt
1/2 cup cucumber (peeled, seeded, and shredded, squeezed and drained)
2 cloves garlic (minced)
1 tablespoon chopped fresh dill or mint (optional)
1 tablespoon lemon juice
1 splash ouzo (optional)
salt and pepper to taste
Directions:
1. Mix everything and let chill in the fridge for an hour or more to let the flavours mingle.
Recipes found here. This is the perfect time of year for both.
Enjoy.
Friday, September 17, 2010
Homemade Bisquick Mix Recipe
HOMEMADE BISQUICK MIX
5 cups flour
1/4 cup baking powder
2 Tbsp. sugar
1 tsp. salt
1 cup butter or margarine
Mix together flour, baking powder, sugar and salt.
Store in an airtight container for up to 6 weeks or in the freezer for longer storage.
Makes approximately 6 cups.
TO MAKE BISCUITS
Mix together 1/3 cup of milk for every 1 cup of mix. Drop onto un-greased cookie sheets and bake @ 450ºF for 10-12 min.
*Add any additional ingredients you wish such as grated cheese or herbs before adding the milk.
* 1 cup of mix will yield about 6 biscuits.
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Friday, September 20, 2013
Classic Deep Dish Pumpkin Pie Recipe
1 Tbs. cornstarch
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/8 tsp. ground cloves
2 cups pumpkin puree
3 eggs
1 cup heavy cream
1/3 cup milk
Pre-baked and cooled deep-dish piecrust (Click here for recipe.)
Directions:
Preheat an oven to 375ºF.
Sunday, July 11, 2010
Green Cuisine with Carolyne Roehm
SHALLOT-HERBED RISOTTO
Serves 4 to 6
¼ cup extra-virgin olive oil
¾ cup shallots, peeled and diced
8 cups chicken stock, preferably homemade
½ cup fresh parsley, chopped
1 tablespoon fresh thyme
1 tablespoon fresh tarragon
1 tablespoon fresh rosemary
2 tablespoons fresh oregano
1 pound Arborio rice
1 cup dry white wine
1 cup asparagus, only tips and tender part of spears
1 cup fresh or frozen peas
3tablespoons butter
½ cup grated Parmigiano-Reggiano
salt and pepper
In large saucepan, heat oil and sauté shallots until soft. Remove from heat.
In separate pan, heat chicken stock until warm. Combine 2 cups stock and herbs in blender. Process until smooth, then return to remaining stock over heat.
Return saucepan with shallots to heat, then add rice and toast 2 minutes. Add wine and stir until liquid is evaporated.
Add stock 1 cup at a time, stirring continually, about 13 minutes. Add asparagus and peas to remaining stock. Then continue to add stock and vegetables to risotto 1 cup at a time, stirring continually until rice is al dente, about 5 minutes. Strain any remaining vegetable from leftover stock and fold them into risotto.
Remove from heat, add butter and cheese and a little more stock if necessary. Stir well and add salt and pepper to taste. Serve immediately.
Monday, February 27, 2012
Is it A Soup or Is it A Stew?
Sunday, April 5, 2009
Old original Hershey's Fudge Recipe . . .
Yesterday I made fudge and it turned out exactly like the stuff I used to make when I was 12. My car is in the shop and I needed a recipe using ingredients in my pantry. After a lot of internet hunting I located the original recipe that used to be printed on the Hershey's cocoa box. It is great because it uses 1/3 less sugar than any other fudge recipe on the web. Here goes:
1/2 cup unsweetened cocoa powder (Hershey's)
2 cups white sugar (next time I will use even less)
1/4 teaspoon salt
1 tablespoon light corn syrup (I used Maple Syrup)
1 cup milk
1 tablespoon vanilla extract
2 tablespoons butter
Directions:
In a medium saucepan, stir together the cocoa powder, sugar and salt.
Mix in corn syrup and milk until well blended.
Add butter, and heat to between 234 and 240 degrees F (112 to 116 degrees C) on candy thermometer, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir occasionally.
Remove from heat and beat with a wooden spoon until the mixture is thick and loses its gloss. Stir in vanilla, and pour into a buttered 9x9 inch baking dish. Let cool until set. Cut into small squares to serve.
I beat it too long and it ended up in a mound but it was still delicious. Next time I am going to decrease the sugar to 1-3/4 cups or maybe even 1-1/2 cups. I didn't have any light corn syrup so I used real Maple syrup. Worked fine. I didn't even have any milk so I used powdered milk to make 1 cup. Worked fine. Next time I will use condensed milk. Next time I might add a glob of peanut butter at the end too. Yum!
Tuesday, November 22, 2011
Butterscotch Shortbread Cookies [Recipe]
Recipe found @ remedialeating with lots of photos of children rolling and cutting these delightful cookies.
Thursday, September 23, 2021
My Favorite Seasoning in A Spray Bottle
Tuesday, November 23, 2010
Swedish Baked Potatoes
Ingredients (serves 4)
4 medium potatoes, scrubbed (leave skin on)
4 cloves of garlic, thinly sliced
3 tbsp of olive oil
salt
pinch of smoked paprika
2 tbsp grated Parmesan cheese
chopped chives for garnish
Preheat the oven to 425˚F (220ºC).
Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.
Be careful not to slice all the way through. The potato will fan out a bit as it bakes.
Combine olive oil, garlic, salt, smoked paprika and parmesan cheese in a small bowl.
Place the potatoes on a baking sheet. Carefully insert pinches of this mixture in between the slits of the potatoes. Rub the outsides of the potatoes with residual oil.
Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be a bit crispy.
Garnish with additional parmesan and chives!
Sunday, January 26, 2014
Flaxseed Muffins with Dried Cranberries
Yields 1 dozen muffins.
My muffin pan only makes 11 and I ate 2.
3/4 cup (95 grams) all-purpose flour
3/4 cup (90 grams) whole wheat flour
1/2 cup (53 grams) flax meal
1/3 cup (66 grams) brown sugar, packed
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/4 cup (60 ml) vegetable oil (I used Olive Oil)
1 cup (235 ml) milk (I used unsweetened Soy Milk)
1 cup (120 grams) dried cranberries
Preheat oven to 350 degrees F (180 degrees C). Grease a muffin tin or line with baking cups.
In a large mixing bowl, whisk together the flours, flax meal, brown sugar, cinnamon, baking powder, baking soda, and salt. Make a well in the center of the bowl and add the egg, vegetable oil, and milk, mixing until the batter is evenly incorporated. Stir in the dried cranberries.
Divide batter evenly between baking cups, filling each 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Serve with a small pat of butter or spread of jam.
Monday, November 24, 2014
Sweet Potatoes in Muffin Tins
2 tablespoons organic butter, melted
2 tablespoons coconut oil, melted
2 tablespoons grated parmesan cheese, plus extra for garnish
1 teaspoon fresh rosemary, chopped, plus extra for garnish
Sea salt and pepper
5-6 large sweet potatoes or yams, thinly sliced
Instructions
Add sweet potatoes and toss to coat evenly.
Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking.
Recipe found here.
Thursday, August 20, 2015
Zucchini Crescent Pie - Yum!
Use whatever mustard you keep on hand - Dijon and even whole-ground mustard.
Feel free to make your own pie crust if you have a fail-proof recipe.
Original recipe:
2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 LAND O LAKES® Eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 teaspoons yellow mustard
Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
Wednesday, November 26, 2014
Pink Tea Cup: Sweet Potato Pie Recipe
Liz Smith featured this recipe in the New York Social Diary:
2 lbs. yams
½ cup of butter
1 teaspoon cinnamon
¼ teaspoon ginger
½ teaspoon salt
¼ teaspoon nutmeg
2 tablespoons white sugar
1 cup brown sugar
3 large eggs, separated
½ cup orange juice
1 tablespoon grated orange rind
½ cup of evaporated milk
Peel and boil yams until mashable. Add butter, spices, salt, sugar to hot yams. Beat until light and smooth.
Beat egg yolks until light and add to mixture.
Stir in orange juice, orange rind and milk. Beat egg whites until stiff and fold in.
Pour mixture into unbaked pie shell. Preheat oven to 350 and bake 35 minutes or until the pie puffs up and is firm in the middle. Cool on a rack.
Add whipped cream. Dig in Pilgrims!
Sounds good, doesn't it? Yum.