Some of you will know that I am experimenting with a no-flour, no-sugar lifestyle. I have yet to inflict it on the rest of the family, but 2 weeks in, I have been surprised at how little I miss it (Although I do have to say that it was hard to make cookies for the munchkins yesterday without eating the dough!).
In order to make up for the lack of sugars and bread, I have been trying out lots of new recipes, and given my love of all things spicy, most of them have had an Indian, Mexican, or Ethiopian vibe. I am also trying out various legumes that I have ignored before.
Yesterday, I experimented with cooking with lentils and made an Ethiopian feast for supper. An Ethiopian stew is called a wat, and lentils are called mesir. So, I made a mesir wat.
MESIR WAT
1 lb red lentils
2 large onions
2 cloves of garlic, peeled and mashed
1/2 cup olive oil
3 T. tomato paste
2 t. gingerroot, peeled and minced
2 T. paprika
1 t. tumeric
1/2 to 2 t. cayenne pepper
4 c. chicken or vegetable stock
1 t. sea salt
1/4 t. black pepper
Sort the lentils and soak in tap water for 30 minutes. Rinse in running water and drain.
Peel and finely chop the onions. Peel and mash the garlic. Heat the oil in a large pan and saute the onion and garlic until golden. Add tomato paste, paprika, ginger, tumeric, and cayenne. Stir in rapidly to color the oil and cook the spices through (approximately 1 minute). Add lentils, salt, pepper, and stock. Bring to a boil and simmer until lentils are cooked through and fall apart, approximately 40 minutes. Add water if necessary to keep from drying out. Taste and adjust salt and pepper, as needed.
Yummy! And oh, so healthy. Gareth liked it, but you should have seen his face when I told him he was eating lentils!!!!!!!
Now, it's off to try making more lentil dishes!
Loving, Laughing, and Learning to Embrace My Life as a Living Sacrifice
Showing posts with label Favorite Food Fridays. Show all posts
Showing posts with label Favorite Food Fridays. Show all posts
Friday, January 29, 2010
Friday, December 4, 2009
Favorite Food Fridays-Fruit and Nut Bread Pudding
While I was growing up, I remember the winters when my Mom would make bread pudding. Yech! It was so nasty! (Sorry, Mom, but it's true.) Not that my Mom's bread pudding was especially bad, but that bread pudding in general is nasty. Kind of slippery and slimy and not much flavor, except for soggy bread. Ooh-makes my toes curl just thinking about it. Anyhow, she made it because my Dad loves it. None of us kids would touch it, though.
I assumed that all bread pudding was this way, until a couple of years ago when I found a recipe for Fruit and Nut Bread Pudding in a cookbook from my Grandma. The picture looked great, and the ingredients list looked promising. I was a little skeptical, but in the end decided it had to be tried. And, it was fantastic! I love it. No mush or slime or soggy bread flavor, but loads of cinnamony, caramely, nutty goodness. It is one of those desserts that is just made for a cold winter night. In fact, I think I'm going to make one tonight.
If you've never liked bread pudding, then you have to try this one. It just might convert you.
Fruit and Nut Bread Pudding
16 sliced day-old bread, torn into 1-inch pieces (I prefer to use good quality french bread)
1 cup light brown sugar
1 cup sugar
4 eggs
3 cups milk
2 tsp. cinnamon
1/2 tsp. salt
2 T. vanilla
1 can (21 oz) apple pie filling (personally, I prefer to use homemade, but the store-bought stuff works fine-especially if you buy one with plenty of cinnamon in it)
2 cups coarsely chopped pecans
1 cup golden raisins
3/4 cup butter, melted
Open up your bread and allow it to dry out overnight. In a large bowl, combine bread and sugars;set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. pour over bread mixture; mix well. Cover and refrigerate for 2 hours. Cut apples from pie filling in half; add apples and filling to bread mixture. Stir in pecans, raisins and butter. Pour into a greased 13x9x2-inch baking pan. Bake at 350 for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with freshly whipped cream.
My kids and I love it warm with whipped cream, but it's equally good eaten cold the next morning for breakfast!
I assumed that all bread pudding was this way, until a couple of years ago when I found a recipe for Fruit and Nut Bread Pudding in a cookbook from my Grandma. The picture looked great, and the ingredients list looked promising. I was a little skeptical, but in the end decided it had to be tried. And, it was fantastic! I love it. No mush or slime or soggy bread flavor, but loads of cinnamony, caramely, nutty goodness. It is one of those desserts that is just made for a cold winter night. In fact, I think I'm going to make one tonight.
If you've never liked bread pudding, then you have to try this one. It just might convert you.
Fruit and Nut Bread Pudding
16 sliced day-old bread, torn into 1-inch pieces (I prefer to use good quality french bread)
1 cup light brown sugar
1 cup sugar
4 eggs
3 cups milk
2 tsp. cinnamon
1/2 tsp. salt
2 T. vanilla
1 can (21 oz) apple pie filling (personally, I prefer to use homemade, but the store-bought stuff works fine-especially if you buy one with plenty of cinnamon in it)
2 cups coarsely chopped pecans
1 cup golden raisins
3/4 cup butter, melted
Open up your bread and allow it to dry out overnight. In a large bowl, combine bread and sugars;set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. pour over bread mixture; mix well. Cover and refrigerate for 2 hours. Cut apples from pie filling in half; add apples and filling to bread mixture. Stir in pecans, raisins and butter. Pour into a greased 13x9x2-inch baking pan. Bake at 350 for 45-50 minutes or until firm. Cut into squares. Serve warm or cold with freshly whipped cream.
My kids and I love it warm with whipped cream, but it's equally good eaten cold the next morning for breakfast!
Friday, November 13, 2009
Favorite Food Fridays-Nathan's Baked Oatmeal
Breakfast is my hardest meal of the day. I am not one of those super perky morning people that just loves to be up before dawn, and with 3 manic munchkins racing round, I don't want to take the time or spend the money to cook the kind of breakfast my Mom served (think biscuits, gravy, waffles, bacon, and eggs-type stuff every day). But, I also don't want to feed my kids sugary junk-food cereal, and the really healthy cereal tends to be SOOOO expensive and not that tasty!
Oatmeal is a good middle-ground, warm and comforting, healthy, relatively inexpensive, but having oatmeal every day can get a bit boring. So, earlier this fall I set out to find a way to make oatmeal a real treat.
Nathan became my kitchen helper for these experiments, and we think we finally have the perfect oatmeal recipe.
Nathan's Baked Oatmeal- Inexpensive, warm, comforting, yummy like cookies, relatively healthy, and you make it the day before so no getting up early!!!!!
1/2 cup vegetable oil 1 Tbsp. baking powder
1/2 cup white sugar 3 cups old-fashioned oats
1/4 cup packed brown sugar 1/2 cup raisins
2 eggs 3 small tart apples, peeled and finely chopped
1 1/4 cups milk 1/2 cup chopped pecans
1/2 tsp. salt 1 tsp. cinnamon
2 T. brown sugar
The night before, peel and chop your apples. Beat together oil, white sugar, and 1/4 cup of brown sugar. Mix in eggs, milk, salt, baking powder, cinnamon, and oatmeal. Beat well, then stir in apples, raisins, and pecans. Place in a lightly greased extra deep pie dish. Sprinkle with remaining 2 T. brown sugar.
The next morning, place in oven turned to 350. Bake until firm (about 40 minutes). Serve warm with a small pitcher of milk and butter to add as desired.
This recipe serves 8. I often double it, and then all I have to do is microwave bowls of it for the rest of the week!
Oatmeal is a good middle-ground, warm and comforting, healthy, relatively inexpensive, but having oatmeal every day can get a bit boring. So, earlier this fall I set out to find a way to make oatmeal a real treat.
Nathan became my kitchen helper for these experiments, and we think we finally have the perfect oatmeal recipe.
Nathan's Baked Oatmeal- Inexpensive, warm, comforting, yummy like cookies, relatively healthy, and you make it the day before so no getting up early!!!!!
1/2 cup vegetable oil 1 Tbsp. baking powder
1/2 cup white sugar 3 cups old-fashioned oats
1/4 cup packed brown sugar 1/2 cup raisins
2 eggs 3 small tart apples, peeled and finely chopped
1 1/4 cups milk 1/2 cup chopped pecans
1/2 tsp. salt 1 tsp. cinnamon
2 T. brown sugar
The night before, peel and chop your apples. Beat together oil, white sugar, and 1/4 cup of brown sugar. Mix in eggs, milk, salt, baking powder, cinnamon, and oatmeal. Beat well, then stir in apples, raisins, and pecans. Place in a lightly greased extra deep pie dish. Sprinkle with remaining 2 T. brown sugar.
The next morning, place in oven turned to 350. Bake until firm (about 40 minutes). Serve warm with a small pitcher of milk and butter to add as desired.
This recipe serves 8. I often double it, and then all I have to do is microwave bowls of it for the rest of the week!
Friday, November 6, 2009
Favorite Food Fridays-Dijon Glazed Carrots
Thanksgiving is almost here! It is my favorite holiday of the whole year (even more than Christmas, although I would never admit that to the kids who are already dying for Christmas!).
This recipe is bound to make it onto any holiday menu around our home. The kids love it, and putting it on the table almost always bring cheers. What is it about hearing your child cheer about vegetables that is so satisfying?
Anyhow, on to the recipe.
Dijon Glazed Carrots
16 oz. bag of baby carrots
1/2 c. water
3 T. butter
2 tsp. brown sugar
1 tsp. dijon mustard
1/2 tsp. ground ginger
1/4 tsp. salt
In a saucepan, bring carrots and water to a boil. Cook 10-12 minutes, or until carrots are crisp-tender. Drain and set aside. Place rest of ingredients in saucepan and cook until sugar is dissolved. Pour over hot carrots and toss to coat.
Yum! Actually, the boys and I were talking about Thanksgiving food earlier this week, and we decided to have it tonight, too. So, I'd better go get busy. We're having turkey breast, stuffing, mashed potatoes, gravy, dijon carrots, green beans, and pumpkin pie.
This recipe is bound to make it onto any holiday menu around our home. The kids love it, and putting it on the table almost always bring cheers. What is it about hearing your child cheer about vegetables that is so satisfying?
Anyhow, on to the recipe.
Dijon Glazed Carrots
16 oz. bag of baby carrots
1/2 c. water
3 T. butter
2 tsp. brown sugar
1 tsp. dijon mustard
1/2 tsp. ground ginger
1/4 tsp. salt
In a saucepan, bring carrots and water to a boil. Cook 10-12 minutes, or until carrots are crisp-tender. Drain and set aside. Place rest of ingredients in saucepan and cook until sugar is dissolved. Pour over hot carrots and toss to coat.
Yum! Actually, the boys and I were talking about Thanksgiving food earlier this week, and we decided to have it tonight, too. So, I'd better go get busy. We're having turkey breast, stuffing, mashed potatoes, gravy, dijon carrots, green beans, and pumpkin pie.
Friday, October 23, 2009
Favorite Food Fridays-Cranberry Cake
Some recipes bring back memories, and this is one of them. This is my Grandma Murnice's recipe. I had an unusual relationship with my Grandma, in that she was my Grandma, but growing up, she was also my best friend. She never had a daughter, and although I didn't realize it at the time, I think maybe I filled that role in some ways when I was young. There were other granddaughters, but I was the only one who lived close by, and so I spent lots of time with her growing up cooking, singing, shopping, teaching Sunday School and Bible Club, and travelling.
Grandma was a FANTASTIC cook. Some of my favorite memories of her are the times we spent together cooking: helping her make cookies in her kitchen when I was still so small that I had to stand on a chair to reach, helping her peel peaches to can in the summer, finding that she had made cookies for me to take back to college with me, and watching her and my Mom prepare those big family holiday meals when I was a little girl. She had beautiful glass dishes to serve in, always put out a big bowl of olives that we kids were allowed to put on our finger tips, and she kept a special set of fancy stemmed glasses that she put ginger ale in for us kids.
Life was very hard for her during the last decade of her life, and there wasn't much time or energy for her to cook for fun or host big family dinners like she did when I was small, but this recipe was one that she continued to make as soon as fresh cranberries came out in the store.
During the years we dated, Gareth fell in love with this cake, and my Grandma would make him one (without nuts) when he came for a holiday visit. I still miss her so much, and it tends to get much worse leading up to the holidays. To this day, there are times when I catch myself going to the phone to call her, because I just want to tell her about what one if the kids just said or the great recipe I just tried, or how great the music was in church that morning.
This cake brings back great memories of her, and starting in early October, I always look forward to finding that first batch of fresh cranberries to arrive in the store so that I can make her cranberry cake for my family.
Cranberry Cake
3 eggs
2 c. sugar
3/4 c. butter
1 t. vanilla
2 c. flour
2 1/2 c. fresh cranberries
2/3 c. chopped pecans
In a mixing bowl, beat eggs with sugar for 5 minutes. Add butter and vanilla and beat for another 3-4 minutes. Stir in flour, then stir in cranberries and pecans. Spread into a greased 13x9x2 pan and bake at 350 for 45-50 minutes.
*Note: This cake does not use a leavening agent. You must beat the eggs, sugar and butter for the appropriate length of time in order to get a light texture.
Grandma was a FANTASTIC cook. Some of my favorite memories of her are the times we spent together cooking: helping her make cookies in her kitchen when I was still so small that I had to stand on a chair to reach, helping her peel peaches to can in the summer, finding that she had made cookies for me to take back to college with me, and watching her and my Mom prepare those big family holiday meals when I was a little girl. She had beautiful glass dishes to serve in, always put out a big bowl of olives that we kids were allowed to put on our finger tips, and she kept a special set of fancy stemmed glasses that she put ginger ale in for us kids.
Life was very hard for her during the last decade of her life, and there wasn't much time or energy for her to cook for fun or host big family dinners like she did when I was small, but this recipe was one that she continued to make as soon as fresh cranberries came out in the store.
During the years we dated, Gareth fell in love with this cake, and my Grandma would make him one (without nuts) when he came for a holiday visit. I still miss her so much, and it tends to get much worse leading up to the holidays. To this day, there are times when I catch myself going to the phone to call her, because I just want to tell her about what one if the kids just said or the great recipe I just tried, or how great the music was in church that morning.
This cake brings back great memories of her, and starting in early October, I always look forward to finding that first batch of fresh cranberries to arrive in the store so that I can make her cranberry cake for my family.
Cranberry Cake
3 eggs
2 c. sugar
3/4 c. butter
1 t. vanilla
2 c. flour
2 1/2 c. fresh cranberries
2/3 c. chopped pecans
In a mixing bowl, beat eggs with sugar for 5 minutes. Add butter and vanilla and beat for another 3-4 minutes. Stir in flour, then stir in cranberries and pecans. Spread into a greased 13x9x2 pan and bake at 350 for 45-50 minutes.
*Note: This cake does not use a leavening agent. You must beat the eggs, sugar and butter for the appropriate length of time in order to get a light texture.
Friday, October 2, 2009
Favorite Food Fridays-Shepherd's Pie
Here is the recipe Noah and I used for our cooking lesson this week. I tweaked it just a bit to satisfy our personal tastes, so I think it is just about perfect. This recipe will serve 4. We doubled it, which meant that we could enjoy leftovers for lunch the next day!
Shepherd's Pie
3 large potatoes, peeled and halved
2 T. butter
salt and pepper to taste
1/4 c. milk
1 T. vegetable oil
1 large onion, chopped
1 lb. lean ground beef
1 large carrot, finely chopped
1/2 t. thyme
1 T. parsley
1/2 clove garlic, finely chopped
3 T. soy sauce
2 T. cornstarch
1/2 c. water
salt and pepper to taste
1 1/2 c. frozen baby peas
1. Cook potatoes in 2 quarts boiling salted water until soft (about 15-20 minutes)/
2. Drain off water, add butter, salt and pepper. Mash potatoes, adding enough milk to make a smooth mixture. Set aside.
3. Heat oil in a large skilet and saute onion until soft. Stir in ground beef, carrot, thyme, parsley, and garlic. Cook until beef is browned, stirring frequently. Stir in soy sauce and peas. Bring to a simmer.
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4. Whisk cornstarch into water and once well-mixed pour straight into beef mixture. Stir well and simmer for 4 minutes allowing mixture to thicken. (Now, at this point, use your own judgement as to whether this makes it moist enough for your personal taste. The original recipe didn't have any sauce, but we added the cornstarch and water to give it a bit of gravy to keep it moist.)
5. Taste and adjust seasoning with salt and pepper as desired.
6. Pour into a greased deep pie dish. Top with mashed potatoes and swirl with a fork to distribute them evenly and create an attractive pattern.
7. Bake the pie on the middle rack of an oven heated to 375 degrees for 30 minutes or until the top is lightly browned. Serve immediately.
Shepherd's Pie
3 large potatoes, peeled and halved
2 T. butter
salt and pepper to taste
1/4 c. milk
1 T. vegetable oil
1 large onion, chopped
1 lb. lean ground beef
1 large carrot, finely chopped
1/2 t. thyme
1 T. parsley
1/2 clove garlic, finely chopped
3 T. soy sauce
2 T. cornstarch
1/2 c. water
salt and pepper to taste
1 1/2 c. frozen baby peas
1. Cook potatoes in 2 quarts boiling salted water until soft (about 15-20 minutes)/
2. Drain off water, add butter, salt and pepper. Mash potatoes, adding enough milk to make a smooth mixture. Set aside.
3. Heat oil in a large skilet and saute onion until soft. Stir in ground beef, carrot, thyme, parsley, and garlic. Cook until beef is browned, stirring frequently. Stir in soy sauce and peas. Bring to a simmer.
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4. Whisk cornstarch into water and once well-mixed pour straight into beef mixture. Stir well and simmer for 4 minutes allowing mixture to thicken. (Now, at this point, use your own judgement as to whether this makes it moist enough for your personal taste. The original recipe didn't have any sauce, but we added the cornstarch and water to give it a bit of gravy to keep it moist.)
5. Taste and adjust seasoning with salt and pepper as desired.
6. Pour into a greased deep pie dish. Top with mashed potatoes and swirl with a fork to distribute them evenly and create an attractive pattern.
7. Bake the pie on the middle rack of an oven heated to 375 degrees for 30 minutes or until the top is lightly browned. Serve immediately.
Thursday, August 27, 2009
Favorite Food Fridays-Saffron Chicken Paella
Here's what we had for dinner last night. This is one of Gareth's all-time favorites. We like to have it with a green salad and fresh fruit salad for dessert. Don't let the brown rice put you off! I don't really like the flavor of brown rice, but thanks to the saffron and chicken broth I don't even notice it in this recipe. Saffron is kind of expensive, but this recipe is so good, and it doesn't take much.
Saffron Chicken Paella
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 in. pieces
1 T. extra virgin olive oil
1 medium onion, chopped
1/2 c. whole-grain, quick-cooking brown rice
3/4 c. roasted red peppers (from a jar), drained and thinly sliced
2 c. chicken broth (I prefer to make my own using boiling water and Better than Bouillion Chicken Seasoning)
1/2 t. saffron
3 T. chopped fresh parsley
salt and pepper, to taste
Take saffron strands, crush them as finely as possible and place in a bowl with 1 T. boiling water.
Heat olive oil in a large, straight-sided skillet over medium-heat. Add chicken and onion, stirring often, until onion is softened, about 5 minutes.
Stir in rice. Add red peppers, chicken broth, and saffron; bring to a boil. Cover, reduce heat, and simmer , stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If paella has excess moisture, cook uncovered for 3 to 5 minutes . Stir in parsley, season with salt and pepper and serve.
Enjoy!
Saffron Chicken Paella
1 1/2 pounds boneless skinless chicken breasts, cut into 1/2 in. pieces
1 T. extra virgin olive oil
1 medium onion, chopped
1/2 c. whole-grain, quick-cooking brown rice
3/4 c. roasted red peppers (from a jar), drained and thinly sliced
2 c. chicken broth (I prefer to make my own using boiling water and Better than Bouillion Chicken Seasoning)
1/2 t. saffron
3 T. chopped fresh parsley
salt and pepper, to taste
Take saffron strands, crush them as finely as possible and place in a bowl with 1 T. boiling water.
Heat olive oil in a large, straight-sided skillet over medium-heat. Add chicken and onion, stirring often, until onion is softened, about 5 minutes.
Stir in rice. Add red peppers, chicken broth, and saffron; bring to a boil. Cover, reduce heat, and simmer , stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If paella has excess moisture, cook uncovered for 3 to 5 minutes . Stir in parsley, season with salt and pepper and serve.
Enjoy!
Friday, August 21, 2009
Favorite Food Fridays-Easy Cheesy Focaccia
My family loves fresh, homemade bread. I love making bread. But, once the school year starts, I sometimes struggle to find the time or enthusiasm for bread baking amongst the myriad other activities of the week. I have a bread machine to help out with the kneading and rising, but I still like to do the shaping of the loaf by myself and bake it in my oven.
This recipe is a perfect solution for those afternoons when I find myself craving bread but without much time. I found it online, tweaked it to suit personal tastes, and the result is super easy and super yummy.
Easy Cheesy Focaccia
1 1/2 c. warm water
3 T. olive oil (plus extra for drizzling)
1 1/4 t. salt
3 1/2 c. all-purpose flour
1 T. instant yeast
1/2 c. sharp cheddar, finely diced
1/2 c. coarsely grated Parmesan
Italian Seasoning
Garlic Salt
1. Lightly grease a 9x13 pan and drizzle 2 T. of olive oil in the bottom.
2. Combine water, olive oil, salt, flour and yeast and beat at high speed with an electric mixer
for 60 seconds. (Batter will be sticky!)
3. Gently stir in cheeses.
4. Preheat the oven to 375.
5. Scoop the batter into the prepared pan, cover and let rise at room temperature until batter is puffy (approximately 1 hour).
6. Gently poke the dough all over with your finger.
7. Drizzle lightly with olive oil and sprinkle with Italian seasoning and garlic salt (use very, very sparingly)
8. Bake the bread for 35-40 minutes or until golden brown.
9. Remove from oven, place pan on cooling rack and wait for 5 minutes. Then turn it out and serve.
We love to eat this dipped in marinara. It also makes great sandwiches! If you want to switch it up, try using different cheeses, or change the seasonings. (Try using all cheddar and garnish with very thin slices of red onion and rosemary instead of the Italian seasoning and garlic salt.)
Enjoy!!!!!
This recipe is a perfect solution for those afternoons when I find myself craving bread but without much time. I found it online, tweaked it to suit personal tastes, and the result is super easy and super yummy.
Easy Cheesy Focaccia
1 1/2 c. warm water
3 T. olive oil (plus extra for drizzling)
1 1/4 t. salt
3 1/2 c. all-purpose flour
1 T. instant yeast
1/2 c. sharp cheddar, finely diced
1/2 c. coarsely grated Parmesan
Italian Seasoning
Garlic Salt
1. Lightly grease a 9x13 pan and drizzle 2 T. of olive oil in the bottom.
2. Combine water, olive oil, salt, flour and yeast and beat at high speed with an electric mixer
for 60 seconds. (Batter will be sticky!)
3. Gently stir in cheeses.
4. Preheat the oven to 375.
5. Scoop the batter into the prepared pan, cover and let rise at room temperature until batter is puffy (approximately 1 hour).
6. Gently poke the dough all over with your finger.
7. Drizzle lightly with olive oil and sprinkle with Italian seasoning and garlic salt (use very, very sparingly)
8. Bake the bread for 35-40 minutes or until golden brown.
9. Remove from oven, place pan on cooling rack and wait for 5 minutes. Then turn it out and serve.
We love to eat this dipped in marinara. It also makes great sandwiches! If you want to switch it up, try using different cheeses, or change the seasonings. (Try using all cheddar and garnish with very thin slices of red onion and rosemary instead of the Italian seasoning and garlic salt.)
Enjoy!!!!!
Saturday, August 15, 2009
Favorite Food-not on Friday
Okay, last post for the day. I need to do some housework and have promised Gareth some of his favorite cookies. Which inspired me to share this recipe. This is one I created myself, and it has been a big hit with my dear husband and the many mini munchkins.
Jam Shortbread
2 cups butter, softened*
1 cup sugar
2 t. vanilla extract*
4 cups all-purpose flour
1 jar of good-quality raspberry jam (my favorite is Simply Fruit)
*Please, use the real deal. Made with margarine or imitation vanilla, these won't be nearly as nice!*
Preheat your oven to 350. In a mixing bowl, cream the butter and sugar. Beat in the vanilla extract. Gradually add flour. Drop by heaping Tablespoonfuls into greased miniature muffin cups. Use the handle end of a wooden spoon to make an indentation in the middle of the cookie dough. Fill this with a scant teaspoon of raspberry jam. Bake at 350 for approximately 10 minutes or until the edges are lightly browned. Cool completely in pans and then carefully run the tip of a paring knife around the edges and invert onto a cookie sheet to remove.
Right-my mouth is watering! I'm off to bake.
Jam Shortbread
2 cups butter, softened*
1 cup sugar
2 t. vanilla extract*
4 cups all-purpose flour
1 jar of good-quality raspberry jam (my favorite is Simply Fruit)
*Please, use the real deal. Made with margarine or imitation vanilla, these won't be nearly as nice!*
Preheat your oven to 350. In a mixing bowl, cream the butter and sugar. Beat in the vanilla extract. Gradually add flour. Drop by heaping Tablespoonfuls into greased miniature muffin cups. Use the handle end of a wooden spoon to make an indentation in the middle of the cookie dough. Fill this with a scant teaspoon of raspberry jam. Bake at 350 for approximately 10 minutes or until the edges are lightly browned. Cool completely in pans and then carefully run the tip of a paring knife around the edges and invert onto a cookie sheet to remove.
Right-my mouth is watering! I'm off to bake.
Friday, July 24, 2009
Favorite Food Fridays
Okay, this recipe isn't one of my super quick and easy ones, but at the end of a HARD week as a Mommy, it just screams comfort food. This is one of my favorite cakes, a recipe I found during my years in England. I haven't made one this week, as given the level of stress, I might just sit and eat the whole thing myself. If you decide to make it, maybe you could just bring me 1 piece! Don't be put off by the dates. They don't really add flavor as much as they do moisture and richness.
Sticky Date and Toffee Cake
For the cake:
5 oz. chopped dates
1 tsp. baking soda
8 oz. strong coffee
5 oz. flour
2 oz. butter, chilled and cubed
2 oz. choppped walnuts
7 oz. golden caster (superfine) sugar
1 tsp. baking powder
1 large egg
1/2 tsp. vanilla
fine sea salt
Preheat the oven to 350. Lightly grease an 8x12 baking pan. Put the chopped dates in a bowl, add the baking soda and pour in the hot coffee. Put the flour in another bowl, tip in the cubed butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Chop the nuts finely and add to the flour with the sugar, baking powder and 1/2 tsp. of salt. In another bowl, beat the egg with the vanilla extract and add to the date mixture, then tip the date mixture into the dry ingredients and beat well. Pour into the greased baking pan and bake in the pre-heated oven for 25-30 minutes or until well risen and firm to the touch.
Remove from the oven and cool for 10 minutes while you make the topping.
Cake topping:
2 oz. chopped walnuts
1 tsp. golden caster (superfine) sugar
1 oz. butter
4 level Tbsp. light brown sugar
4 Tbsp. whipping cream
Chop the nuts finely then heat them in a pan with the caster sugar, shaking them occasionally until they are lightly toasted. Combine the butter, brown sugar and cream in a small saucepan. Heat over a low heat, stirring until the sugar has dissolved, then bring to a boil. Pour evenly over the cake, smoothing over the icing with a spatula, then scatter the toasted nuts on top. When the cake is completely cool, cut it into squares and serve.
Sticky Date and Toffee Cake
For the cake:
5 oz. chopped dates
1 tsp. baking soda
8 oz. strong coffee
5 oz. flour
2 oz. butter, chilled and cubed
2 oz. choppped walnuts
7 oz. golden caster (superfine) sugar
1 tsp. baking powder
1 large egg
1/2 tsp. vanilla
fine sea salt
Preheat the oven to 350. Lightly grease an 8x12 baking pan. Put the chopped dates in a bowl, add the baking soda and pour in the hot coffee. Put the flour in another bowl, tip in the cubed butter and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. Chop the nuts finely and add to the flour with the sugar, baking powder and 1/2 tsp. of salt. In another bowl, beat the egg with the vanilla extract and add to the date mixture, then tip the date mixture into the dry ingredients and beat well. Pour into the greased baking pan and bake in the pre-heated oven for 25-30 minutes or until well risen and firm to the touch.
Remove from the oven and cool for 10 minutes while you make the topping.
Cake topping:
2 oz. chopped walnuts
1 tsp. golden caster (superfine) sugar
1 oz. butter
4 level Tbsp. light brown sugar
4 Tbsp. whipping cream
Chop the nuts finely then heat them in a pan with the caster sugar, shaking them occasionally until they are lightly toasted. Combine the butter, brown sugar and cream in a small saucepan. Heat over a low heat, stirring until the sugar has dissolved, then bring to a boil. Pour evenly over the cake, smoothing over the icing with a spatula, then scatter the toasted nuts on top. When the cake is completely cool, cut it into squares and serve.
Friday, July 17, 2009
Favorite Food Fridays
This is one of Gareth and I's favorite summer dinners. I received the original recipe from my good friend, Linda, and then tweaked it slightly to suit our tastes. This truly is a must try!
Oriental Chicken Salad
Dressing:
In a blender, mix the following items together and blend well:
1 cup sugar
1 cup vegetbale oil
1/4 cup red wine vinegar
3 Tbsp. soy sauce
2 T. sesame seeds
2 drops toasted sesame seed oil (very potent-I do mean drops!)
Salad:
1 large bowl of romaine lettuce, finely torn
1 bunch of green onions, finely chopped (I only use the green part)
1 small head of broccoli, finely chopped
1 handful slivered almonds
1 handful dried cranberries
1 can of mandarin orange segments, well-drained
1 package of ramen noodles
4 grilled chicken breasts
Place the slivered almonds in a frying pan and toast over medium heat for 4-5 minutes or until lightly browned.
Crush the package of ramen noodles. DO NOT use the seasoning packet.
Dice the grilled chicken into bite-sized pieces.
This salad can be put together into one bowl and then add the ramen noodles and the salad dressing right before serving, or you can set out everything in individual bowls and allow everyone to make their own. Once you have added the dressing and ramen noodles, this recipe will NOT keep as the noodles go soggy.
Enjoy!
Friday, July 10, 2009
Favorite Food Fridays
I've been in a bit of a slump in the food department lately. Tired of cooking after a full day of chasing Mommy's Many Mini Munchkins around, tired of the same old things, and in need of inspiration. So last week I got out my cookbooks and spent a happy evening looking through old favorites I had forgotten about and some new recipes that I thought I might enjoy. I've had lots of fun this week trying some new foods out on the family and planning on re-visiting some old favorites we haven't had in a while.
Recognizing that I must not be the only one who needs re-inspiring in the kitchen from time to time, I thought I'd start using Fridays to share recipes that are family favorites (some old and some new, all of them family favorites).
Now, I will provide a disclaimer that I very rarely measure for most of my cooking, so if you are an experienced cook, feel free to eye-ball it and experiment, but I am working on measuring while I cook currently, so as to provide accurate quantities for those of my friends who prefer to have exact quantities and directions.
To start with, an old stand-by and a super-easy meal, but one that always gets the boys excited and makes Gareth happy:
Baked Tilapia (or, according to Noah and Nathan-Tilapia From the Sea)
6 tilapia fillets
2/3 tube of Ritz crackers, crushed
olive oil
dried basil
fresh ground salt and black pepper
1 lemon, cut into wedges
Thaw tilapia fillets. Remove from packaging and use a paper towel to pat dry. Place on a baking tray covered with parchment paper. Preheat oven to 425.
Sprinkle each fillet with a pinch of salt and a pinch of pepper. Divide crushed Ritz crackers over the top of the fillets. Sprinkle a pinch of dried basil over each and then drizzle with olive oil (approximately 1 tsp. per fillet). Bake at 425for 15 minutes.
I usually serve this fish with boiled and buttered baby potatoes and baby peas (frozen, not canned!) and a wedge of lemon for garnish.
Enjoy!
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