|
tomorrow I am going to make: peanut-vegetable stew with green onion dumplings..
it's pretty straight forward and should be done with everything cleaned up in an hour at most... I'm looking forward to it...and to sharing a home-coming dinner with my fella...even though it's gonna be a hard meal since he'll know when he is going to move out of state and all kinds of unpleasant real-life things...still, I'm not gonna starve him !! :) and on we go... |
Apple Pie cookies for darkcrystal
Apple Pie Cookies
These are soft and a little like cake but very yummy Ingredients: 1 1/2 cups flour 1 cup oats (not quick oats) 1 teaspoon baking powder 1/2 teaspoon salt 2 teaspoon ground cinnamon 1 tsp allspice 1/4 cup butter 1/2 cup apple sauce 1 1/4 cups brown sugar, firmly packed 1 egg 2 medium sized apples peeled and chopped 1/4 cup milk 1 cup raisins or pecans (optional) Vanilla Glaze: In a small mixing bowl blend 1 1/2 cups sifted confectioners' sugar with 1/4 teaspoon vanilla and 2 to 3 tablespoons of apple concentrate or juice (if you have apple cider concentrate around holiday time this is super yummy to sub in) Preparation: Bake at 375° for 10 to 14 minutes Sift flour with baking powder, salt, cinnamon and allspice, add in oats. In a large mixing bowl cream butter, brown sugar and beat in the egg until well blended. Stir in half of flour and spice mixture, then stir in the apple and raisins or pecans if you choose to add them. Blend in milk, then remaining flour mixture. Drop by rounded tablespoons, about 2 inches apart, onto non-stick baking sheets. While cookies are still warm spread thinly with Vanilla Glaze. Makes about 3 dozen apple pie cookies. |
Going to repost my recipe from last night...
Tonight's dinner is:
Tuscan Style Sauteed Chicken 1 chicken leg (per person), rinsed under cold water and patted dry Salt and freshly ground pepper 1 large garlic clove (per person) Some fresh rosemary leaves Extra-virgin olive oil, for drizzling on chicken 1 large lemon, quartered (per leg) Directions 1. Preheat oven to 375 °F (190°C). 2. In a large roasting pan, arrange the chicken legs skin-side down, but not cramped together. Salt and pepper both sides of the chicken well, leaving the chicken skin-side up. (Don’t skimp on the salt: you should be able to see it clearly on the meat but it shouldn’t look like a heavy snowfall.) 3. Smash the garlic cloves well and tuck one beneath each leg. Sprinkle the rosemary around the pan and again, don’t skimp. Drizzle some olive oil over all, squeeze fresh juice from the quartered lemons over all, and tuck the lemon pieces in among the chicken pieces. If the chicken legs are small, add a small slosh of water or wine (white or red) to the pan to maintain a little moisture until the legs begin to give up their own juices. 4. Place the pan in the oven and roast the legs for 50 to 60 minutes, checking the pan after 25 or 30 minutes. (If the meat is very lean you may need to add some more liquid to the pan so that the meat doesn’t get dry.) The chicken skin should be well browned and crispy; the leg joint should be loose. Test by grabbing one end of a drumstick with tongs and piercing the meat with a sharp knife: the juices should be clear, and when you cut into the meat it should fall off the bone. Usually this chicken won’t require a sauce, but if your chicken is lean, you can deglaze the pan with a little wine or water, swirl in a little butter, and pour the reduced sauce over the meat. Let the legs rest for 5 to 10 minutes before serving. I served this with Roasted Asparagus drizzled with Hollandaise Sauce and baby green salad with balsamic dressing. Lovely. |
Oh this sounds scrumptious. I'll be right over. :)
|
Whodathunkit... this Harley ridin guy has discovered a passion for baking! I just put a coconut custard pie in the oven and cannot WAIT to try it! After I've sampled it and the Queen approves, I'll post the recipe here.
|
We are having a make-your-own pizza party tomorrow night, and maybe Saturday night too.
I bought ready made crusts and spagetti sauce and We also have mozzarella cheese, pecorino romano, sweet Italian sausage, turkey pepperoni, frozen sliced onions and peppers, black olives, pineapple and mushrooms. For dessert, I am baking bananas, and We will serve the sweet warm bananas with vanilla ice cream and caramel sauce. Pete got a great big bottle of wine for the adults. :wine: |
Quote:
|
Whole wheat flour!
Anyone use it regularly? How does it taste compared to its white cousin? Can you use it as you do white flour? |
Quote:
http://www.kingarthurflour.com/blog/ The website is huge but I mostly just read the blog; I understand they have a forum where you can ask questions, too. |
This is a winner at our house
Broiled Parmesan Tilapia
2 TBS parmesan cheese 1 TBS softened butter 2 1/4 tsp mayo 1 1/2 tsp fresh lemon juice (or bottled, as I use) 1/8 tsp dried basil 1/8 tsp ground black pepper 1/8 tsp onion powder 1/8 tsp celery salt 1/2 lb tilapia filets 1. Preheat broiler. Grease a broiler pan or line with foil. 2. Mix together all ingredients except filets. 3. Arrange filets in a single layer on prepared pan. Broil for 2-3 minutes and then flip filets to broil for another 2-3 minutes. Remove filets from oven and cover with parmesan mixture. Broil for 2 more minutes or until topping has browned. Filet flakes easily with a fork when done. 225 calories per serving. 12.8 g of fat. 63 mg of cholesterol. *Changes* I like to add a heaping TBS of feta to the cheese mixture and I don't have celery salt in the house now, so I use a sprinkle of sea salt and celery seed instead. I keep the measurements in the same ratio to one another but I rarely make that little an amount of sauce, as we tend to cook more than 2 filets at a time. No matter what, this is a super easy recipe and it's fun to play with. Enjoy! |
This is what I did tonight:
http://i618.photobucket.com/albums/t...et/photo-2.jpg I baked up some chicken tenderloins in garlic, Italian dressing, worcestershire sauce and a little black pepper then I laid them in a bed of the above photo. That photo is what I lovingly call "Refrigerator Stirfry". It's cabbage, bamboo, onion and celery. I stirred it around in some sesame oil, ginger, garlic, red pepper, and Cavender's Greek seasoning. HEAVENLY. CHEAP. EASY! |
Ok - HEP!
I found some carrot cashew ginger soup base in the back of the cabinet that needs to be used so I thought I would throw some other things in it to make a heartier soup. So far I have added onion and celery and garlic- What else would be good in this? Do sweet potatoes cook up well in a soup or do they pretty much fall apart? I have some black beans but not sure how that would do. I also have cabbage, various other veggies, and a host of spices. IDEAS?! |
Quote:
|
Quote:
|
Quote:
|
I have a new obsession. I've been buying wild caught tuna on amazon. I chop up onion really fine in my magic bullet. then jalapeño peppers, celery, then a small amount of mayo and my tuna. I whip it up chunky but like a dip. I put it on cracks, toast and pita.
I'm so happy spring/summer is here and being able to eat fresh grown foods. |
*Tortellini Salad*
We love this recipe. I got this recipe from a friend. It has a vinegar base and therefore it will stay good without having to keep it in a cooler(our friend stated upto 3 hrs on a hiking trip). "It’s best to make this the night before because the favors will blend together better but you can throw this together in under 10 minutes if needed. If you’re doing it the night before you don’t even need to cook the tortellini, but if you’re serving immediately you’ll need to thaw the tortellini or boil it in some water to warm it up."
http://bp1.blogger.com/_37AxK3UpkbM/...0/DSC00851.jpg Servings: Two generous portions 2 cups frozen cheese tortellini (about half the bag) 2-3 roma tomatoes, diced 3/4 cup of Corn (or a small can) 1/3 cup reduced fat Feta cheese 1/3 cup Ken’s Lite Caesar dressing Fresh basil and oregano, chopped to taste (fresh is best but if you don’t have fresh dried will work) Salt & Pepper to taste Mix all ingredients together in a large bowl. Refrigerate over night if possible. |
Herb Crusted Rack of lamb
Herb crusted rack of Lamb with Caramel wine Sauce
1 rack of Lamb 1 cup fresh bread crumbs 1/2 cup finely chopped parsley 1 clove garlic minced 2 tbsp Dijon mustard 2 tbsp olive oil salt & fresh ground pepper to taste Method1..Preheat over..400'f-trim racks carefully leaving 1/4 inch fat on outside of rack.Cut x x crisscrosses in fat. 2...Cook rack about 15 minutes remove lamb Reduce heat to 375. 3.. Pat Bread-crumb mixture on top and on both sides to frorm a crust 4..return to oven 10-15 minutes * lamb should be served med-rare* 5...let rest cut into chops. Caramel Wine Sauce 1/8 cup of water 1/8 cup of sugar 1 1/2 tbsp unsalted butter 1 1/2 tbsp redwine vinegar 1 cup merlot (red wine) 1 cup Veal stock (chicken stock can be used) Method 1..in small sauce pan combine water &sugar-bring to boil,stir til sugar is dissolved-then boil-without stirring until caramel is golden 2..remove from heat-Carefully add vinegar(pour down side of pan(Caramel will steam and harden) Return to medium heat -Stir until dissolved,- Remove from heat 3..addbutter melt-add red wine reduce by 1/2,-Add stock boil and reduce by 1/2 season to taste with salt and pepper 4...return to low heat til service. |
I finally found thread I like I am just subscribing for right now . Hopefully , I will be able to contribute to near future with my experience in cooking .
|
Balsamic glazed figs
I love these & friends are always asking me to make them when figs are in season.
12 Black Mission fresh figs Small chunk Point Reyes blue cheese 1/3 lb Proscuitto thinly sliced 1/2 c honey 2 Tbs balsmic vinegar (adjust to your taste) Slice the tips of the figs to make an X Stuff a small ball of blue cheese into the X Wrap the figs with single thinly sliced proscuitto grill them 5-8 mins (enought to melt the blue cheese & crisp the proscuitto) In small pan bring to a slight boil honey & balsmic vinegar Arrange figs on serving tray & drizzle glaze over them. |
| All times are GMT -6. The time now is 06:46 AM. |
ButchFemmePlanet.com
All information copyright of BFP 2018