I made this for Memorial Day. I wanted something patriotic and was feeling semi-crafty (or whatever you wanna call trying to make a pretty dessert!). I googled Memorial Day Desserts and stumbled upon this. Patriotic Berry Trifle Recipe
Needless to say. It was yummy.
Tuesday, May 29, 2012
Monday, January 16, 2012
Berry Pie
I got this recipe from my parents MB church newsletter...I've learned
anytime a dessert recipe gets posted in it that I must try it. This has
been a hit for us for awhile now. I must confess...it's actually a boysenberry/blackberry pie recipe. :)
I've only ever used strawberries...maybe this summer I can get some
fresh ones and bust it out though. :)
9" pie shell
5 cups fresh or frozen* berries (i prob did closer to 4 c)
*thaw in lg saucepan over low heat stirring occassionally
1 c sugar + 1 T.
4 T cornstarch + 1 t
Streusal topping:
1/2 c. butter at room temp
1 c flour
1/2 C brown sugar, packed
heat the berries till hot and completely thawed. Mix 1 c. sugar and 4 T cornstarch and add to berry mixture. Cont heating on med heat till thickened and bubbly.
Prepare pastry shell. Sprinkle shell with 1 T sugar and 1 t cornstarch. Fill shell with berry mixture (carefully, it splatters and burns!). For the topping mix it well till crumbly using pastry blender. Carefully place on top of filling. Bake at 400 for 20 min. YUM!
9" pie shell
5 cups fresh or frozen* berries (i prob did closer to 4 c)
*thaw in lg saucepan over low heat stirring occassionally
1 c sugar + 1 T.
4 T cornstarch + 1 t
Streusal topping:
1/2 c. butter at room temp
1 c flour
1/2 C brown sugar, packed
heat the berries till hot and completely thawed. Mix 1 c. sugar and 4 T cornstarch and add to berry mixture. Cont heating on med heat till thickened and bubbly.
Prepare pastry shell. Sprinkle shell with 1 T sugar and 1 t cornstarch. Fill shell with berry mixture (carefully, it splatters and burns!). For the topping mix it well till crumbly using pastry blender. Carefully place on top of filling. Bake at 400 for 20 min. YUM!
Tuesday, December 6, 2011
Peppernuts
The recipe I used is:
5 1/2 C flour
1 1/2 c cornstarch
6 t baking powder
1 1/2 t salt
1 t black pepper
1 1/2 t ground cardamom
1 1/2 t ground cinnamon
3/4 t ground cloves
3 c butter or margarine
3/4 t vanilla extract
3 c sugar
3/4 c cream or canned milk
2 c finely chopped blanched almonds (I omitted these)
Blend the first 8 ingredients together and set aside.
Cream butter with extract. Gradually add sugar, beating till light and fluffy after each addition.
Alternately add dry ingredients in fourths and cream in thirds to creamed mixture; mixing until well blended. Stir in almonds. Chill dough. ( If you chill for too long it gets flaky and makes it hard to work with...so I would say no longer than an hour for chilling.)
Shape into small balls about 3/4 in in diameter or roll dough into long skinny snakes and cut into 1/2 in pieces. (I did the later.) Place 1 in apart on ungreased cookie sheet.
Bake at 350 for 9 min or until golden brown. Transfer to cooling racks or dish towel.
Wednesday, May 11, 2011
DisneyWorld Cheddar cheese soup
This is a recipe out of our Disneyworld cookbook. We ate this soup at an international dinner at Epcot just before watching the fireworks over the lake. There were sooooo many good foods there, but this soup stood out as everyone's absolute favorite. It's not for the calorie conscious, but in small portions with crusty bread and salad, it's fabulous.
Canadian Cheddar Cheese Soup
1/2 Lb bacon, cut into 1/2 inch pieces
1 Medium red onion
3 celery ribs, cut into 1/4 inch pieces
4 tbsp butter
1 Cup all-purpose flour
2 Cups chicken stock
4 Cups milk
3/4 Lb grated white cheddar cheese (we use Tillamook vintage white)
1 tbsp Tabasco sauce
1 tbsp Worcestershire sauce
salt, and freshly ground pepper, to taste
1/2 Cup warm beer
chopped scallions or chives, for garnish
1. In a 4 or 5 quart dutch oven or stock pot, cook the bacon, stirring over medium heat about 5 minutes or until lightly browned.
2. Add the red onion, celery, and butter, and saute until the onion has softened, about 5 minutes.
3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, add some warm milk.
6. Serve the soup hot, garnished with the chopped scallions or chives.
They suggest drinking a double-fermented, dark, Canadian beer with this soup because its robust flavor compliments the smooth, earthy flavor of the soup.
I hope you enjoy it as much as our family has!!
Canadian Cheddar Cheese Soup
1/2 Lb bacon, cut into 1/2 inch pieces
1 Medium red onion
3 celery ribs, cut into 1/4 inch pieces
4 tbsp butter
1 Cup all-purpose flour
2 Cups chicken stock
4 Cups milk
3/4 Lb grated white cheddar cheese (we use Tillamook vintage white)
1 tbsp Tabasco sauce
1 tbsp Worcestershire sauce
salt, and freshly ground pepper, to taste
1/2 Cup warm beer
chopped scallions or chives, for garnish
1. In a 4 or 5 quart dutch oven or stock pot, cook the bacon, stirring over medium heat about 5 minutes or until lightly browned.
2. Add the red onion, celery, and butter, and saute until the onion has softened, about 5 minutes.
3. Add the flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to a boil for 1 minute. Reduce heat to a simmer and cook for 15 minutes, stirring occasionally.
4. Add the milk and continue to simmer for 15 minutes. Do not boil after you add the milk.
5. Remove from the heat and stir in the cheese, Tabasco sauce, Worcestershire sauce, salt, and pepper until the cheese is melted and the soup is smooth. Stir in warm beer. If the soup is too thick, add some warm milk.
6. Serve the soup hot, garnished with the chopped scallions or chives.
They suggest drinking a double-fermented, dark, Canadian beer with this soup because its robust flavor compliments the smooth, earthy flavor of the soup.
I hope you enjoy it as much as our family has!!
Grilled Pork Tenderloin with Pineapple Salsa
We are NOT pork people. Not because we don't like it, but because we just don't know how to cook it and never think to buy it. We recently found this recipe in "Cook this, Not that" and we really like it.
1 Lb Pork tenderloin
1 tbsp Dijon or grainy mustard
1/2 tbsp honey
1/2 tbsp chili powder
salt and pepper to taste
4 (1/2 inch thick) slices pineapple, core removed
(Fresh or canned works fine)
1 Red onion, minced
1 Jalapeno pepper, minced
1/2 Cup chopped fresh cilantro
Juice of 1 lime
Preheat grill. Combine the mustard, honey, chili powder and a good sprinkle of salt and pepper and rub all over the tenderloin. Place the pork and the pineapple slices on the grill. Grill the pineapple for 2-3 minutes per side, until lightly charred and softened. Grill the tenderloin, turning once or twice, for about 10 minutes, until lightly charred and firm (but yielding) to the touch (an internal thermometer should read no more than 160F). Let the pork rest for at least 5 minutes.
While the pork rests, chop the pineapple into bite-sized pieces. Combine with the onion, jalapeno, cilantro and lime juice. Season with a bit of salt and pepper. Slice the pork and serve with salsa on top.
This is such a fresh and light tasting meal. And only 210 Calories per serving! It's also a great change to your normal grilling foods.
1 Lb Pork tenderloin
1 tbsp Dijon or grainy mustard
1/2 tbsp honey
1/2 tbsp chili powder
salt and pepper to taste
4 (1/2 inch thick) slices pineapple, core removed
(Fresh or canned works fine)
1 Red onion, minced
1 Jalapeno pepper, minced
1/2 Cup chopped fresh cilantro
Juice of 1 lime
Preheat grill. Combine the mustard, honey, chili powder and a good sprinkle of salt and pepper and rub all over the tenderloin. Place the pork and the pineapple slices on the grill. Grill the pineapple for 2-3 minutes per side, until lightly charred and softened. Grill the tenderloin, turning once or twice, for about 10 minutes, until lightly charred and firm (but yielding) to the touch (an internal thermometer should read no more than 160F). Let the pork rest for at least 5 minutes.
While the pork rests, chop the pineapple into bite-sized pieces. Combine with the onion, jalapeno, cilantro and lime juice. Season with a bit of salt and pepper. Slice the pork and serve with salsa on top.
This is such a fresh and light tasting meal. And only 210 Calories per serving! It's also a great change to your normal grilling foods.
Shwartzie Potatoes
I don't know why, but this is what my friend Tara calls them.
1 Can (10.75 oz) condensed cream of mushroom soup
1 Can (10.75 oz) condensed cream of chicken soup
1 container (8 oz) sour cream
1/2 Cup milk
1/4 Teaspoon pepper
1 Package (30 oz) frozen shredded hash brown potatoes (we prefer to use diced for texture)
8 medium green onions, sliced (1/2 Cup)
1 Cup Shredded cheddar cheese (4 oz)
Heat oven to 350F. Grease 13X9 casserole dish.
Mix soups, sour cream, milk and pepper in large mixing bowl. Stir in potatoes and onions. Spoon into baking dish.
Bake uncovered for 30 minutes. Sprinkle with cheese. Bake uncovered for 15-20 minutes until golden brown on top and bubbly around edges.
1 Can (10.75 oz) condensed cream of mushroom soup
1 Can (10.75 oz) condensed cream of chicken soup
1 container (8 oz) sour cream
1/2 Cup milk
1/4 Teaspoon pepper
1 Package (30 oz) frozen shredded hash brown potatoes (we prefer to use diced for texture)
8 medium green onions, sliced (1/2 Cup)
1 Cup Shredded cheddar cheese (4 oz)
Heat oven to 350F. Grease 13X9 casserole dish.
Mix soups, sour cream, milk and pepper in large mixing bowl. Stir in potatoes and onions. Spoon into baking dish.
Bake uncovered for 30 minutes. Sprinkle with cheese. Bake uncovered for 15-20 minutes until golden brown on top and bubbly around edges.
Au Gratin Potatoes
This is a recipe I've recently found on Allrecipes that I love. For all those holiday and family gatherings when you're asked to bring a potato dish, this one gets rave reviews and you never have leftovers.
4 Russet potatoes, sliced into 1/4 inch slices
1 Onion sliced into rings
Salt and Pepper to taste
3 Tablespoons butter
3 Tablespoons all-purpose flour
1/2 Teaspoon salt
2 Cups Milk
1.5 Cups of Shredded cheddar cheese
Preheat oven to 400F (200C). Grease a 1 quart casserole dish. Layer the bottom with 1/2 the potatoes. Place all the onion rings on top of the potatoes and cover with remaining potatoes.
In a medium-size sauce pan, over medium heat, melt butter. Whisk in flour and salt and stir for one minute. Stir in milk and cook until mixture is thick. Stir in 1 Cup of cheese until fully melted. Pour mixture over potatoes. Sprinkle remaining shredded cheese over top and cover with aluminum foil.
Bake in oven 1.5 hrs or until potatoes are soft.
4 Russet potatoes, sliced into 1/4 inch slices
1 Onion sliced into rings
Salt and Pepper to taste
3 Tablespoons butter
3 Tablespoons all-purpose flour
1/2 Teaspoon salt
2 Cups Milk
1.5 Cups of Shredded cheddar cheese
Preheat oven to 400F (200C). Grease a 1 quart casserole dish. Layer the bottom with 1/2 the potatoes. Place all the onion rings on top of the potatoes and cover with remaining potatoes.
In a medium-size sauce pan, over medium heat, melt butter. Whisk in flour and salt and stir for one minute. Stir in milk and cook until mixture is thick. Stir in 1 Cup of cheese until fully melted. Pour mixture over potatoes. Sprinkle remaining shredded cheese over top and cover with aluminum foil.
Bake in oven 1.5 hrs or until potatoes are soft.
Saturday, February 19, 2011
Candy Bar Pizza
I got this recipe from one of the missionaries in Kenya. They are selling a cookbook to help raise money for adoption fees as they adopt a baby boy from Ethopia. He will make their 4th child. They are wonderful family and the cookbook is great. It only cost $12! If you are interested, here is their blog:
Candy Bar Pizza
1 1/4 sticks butter
1/2 c. sugar
1/2 c brown sugar, packed
1 egg
1/2 tsp vanilla
1 1/2 c flour
1/2 tsp baking soda
1/2 tsp salt
12 oz chocolate chips
1/2 c smooth peanut butter
6 regular size candy bars (I did half reeses and kit kat) We decided the kit kat side was better.
Preheat oven to 375. Lightly grease pizza pan. Cream together butter and sugars. Beat in egg and vanilla. Beat in salt and baking soda. Gradually beat in flour. Stir in one cup of the chocolate chips. Spread in prepared pan. Bake 15 – 20 min until lightly browned. Remove from oven and sprinkle with rest of chocolate chips. Drop peanut butter by spoonfuls over pizza. Return to oven for one minute. Gently spread chocolate and peanut butter over the pizza. Let cool slightly so as not to melt candy topping and then sprinkle with chopped candy bars. Let cool completely before cutting.
It’s pretty rich and can feed a lot of people but really yummy!!!
Thursday, January 13, 2011
Far-from-Disaster Cake
Taken from this blog. I haven't actually tried it but just reading the darn thing made me want to.... :)
Far-from-Disaster CakeAdapted from Epicurious
This recipe makes two 10” layers, three 8” layers, or roughly 36 cupcakes. Unfrosted and tightly wrapped, the cakes freeze beautifully for a month or two, so you can spread your generosity over multiple occasions.
3 oz fine-quality semisweet chocolate
1 ½ cups hot brewed coffee
3 cups sugar
2 ½ cups unbleached all-purpose flour
1 ½ cups unsweetened cocoa powder
2 tsp baking soda
¾ tsp baking powder
1 ¼ tsp salt
3 large eggs
¾ cup canola oil
1 ½ cups well-shaken buttermilk
¾ tsp pure vanilla extract
Preheat oven to 300 degrees. If you’re making cupcakes, line the wells of your pans with fluted paper liners, or grease and dust them with flour or cocoa. If you’re making larger cakes, grease pans and line bottoms with rounds of wax paper. Grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another (very) large bowl, beat eggs with an electric mixer until thickened slightly and lemon-colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed, bracing yourself against puffs of cocoa-and-flour dust, until just combined well.
Divide batter between pans. Bake in middle of oven 20 to 25 minutes for cupcakes, or 50 to 70 minutes for larger cakes, until a tester inserted in center comes out clean.
Cool cakes completely in pans on racks. Run a thin knife around edges of pans and remove cupcakes, or invert larger cakes onto racks. If making larger cakes, carefully remove wax paper. Cakes may be made one day ahead and kept, wrapped well in plastic wrap, at room temperature.
Ganache Frosting
Again, adapted from Epicurious
1 lb fine-quality semi-sweet chocolate
1 cup heavy cream
2 Tbs sugar
2 Tbs light corn syrup
½ stick (¼ cup) unsalted butter
Finely chop chocolate. In a 1 ½- to 2-quart saucepan, bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable. You may want to place the bowl in the fridge for a bit, but stir it now and then until it cools to your desired consistency. Spread.
Far-from-Disaster CakeAdapted from Epicurious
This recipe makes two 10” layers, three 8” layers, or roughly 36 cupcakes. Unfrosted and tightly wrapped, the cakes freeze beautifully for a month or two, so you can spread your generosity over multiple occasions.
3 oz fine-quality semisweet chocolate
1 ½ cups hot brewed coffee
3 cups sugar
2 ½ cups unbleached all-purpose flour
1 ½ cups unsweetened cocoa powder
2 tsp baking soda
¾ tsp baking powder
1 ¼ tsp salt
3 large eggs
¾ cup canola oil
1 ½ cups well-shaken buttermilk
¾ tsp pure vanilla extract
Preheat oven to 300 degrees. If you’re making cupcakes, line the wells of your pans with fluted paper liners, or grease and dust them with flour or cocoa. If you’re making larger cakes, grease pans and line bottoms with rounds of wax paper. Grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another (very) large bowl, beat eggs with an electric mixer until thickened slightly and lemon-colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed, bracing yourself against puffs of cocoa-and-flour dust, until just combined well.
Divide batter between pans. Bake in middle of oven 20 to 25 minutes for cupcakes, or 50 to 70 minutes for larger cakes, until a tester inserted in center comes out clean.
Cool cakes completely in pans on racks. Run a thin knife around edges of pans and remove cupcakes, or invert larger cakes onto racks. If making larger cakes, carefully remove wax paper. Cakes may be made one day ahead and kept, wrapped well in plastic wrap, at room temperature.
Ganache Frosting
Again, adapted from Epicurious
1 lb fine-quality semi-sweet chocolate
1 cup heavy cream
2 Tbs sugar
2 Tbs light corn syrup
½ stick (¼ cup) unsalted butter
Finely chop chocolate. In a 1 ½- to 2-quart saucepan, bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable. You may want to place the bowl in the fridge for a bit, but stir it now and then until it cools to your desired consistency. Spread.
Tuesday, December 7, 2010
Easy Christmas Fudge
One of the signs that I have been feeling better during this 2nd trimester is the fact that i have baked two days in a row! (I have even done my own dishes!!!) :)
I got this super easy (easy for fudge anyways) recipe out of the Pillsbury Holiday Baking book from a few years ago.
Prep time: 30 min
Total time: 2 hours
You will need (I highly suggest having EVERYTHING out and cut before beginning the process):
4.5 c. sugar
1/2 c. butter
12 oz evaporated milk
4.5 c (or one bag) of mini marshmallows
12 oz semisweet chocolate chips
12oz sweet baking chocolate, cut into pieces
2 oz unsweetened chocolate, cut into pieces
2 t. vanilla
1/4 t. almond extract
Optional:
1 c. chopped walnuts, pecans
colored sugar for topping
Line 15x10x1 inch pan with foil, grease. In a 5-6 quart saucepan, cook sugar, butter and milk over medium heat, stirring constantly. Stir constantly till sugar is dissolved and mixture is boiling. Boil uncovered without stirring for 5 minutes.
Remove from heat. Add mallows; stir till melted. Add chocolate chips, sweet and unsweet chocolate, stirring constantly till all is melted and mixture is smooth. Stir in extract, vanilla, and nuts. Quickly spread mixture in pan. Sprinkle with colored sugar if desired. Cool completely (about 1.5 hours).
Remove fudge from pan by lifting foil; remove foil from sides of fudge. Cut into squares and enjoy!
Thursday, November 11, 2010
Feta Chicken
My midwife wants to me to try to get 80-100 g of protein a day while pregnant. I don't think I have succeeded thus far, but this should help! (one piece of chicken has 30g+ in it!!!) I made it awhile ago and it was so good. Moist and just different. I got it off of AllRecipes.com.
Some changes I made were: using just Feta Cheese and sprinkling basil inside and out of the chicken, I do NOT sprinkle bread crumbs on the bottom of the pan cause it was a mess to clean afterwards, Use olive oil to bread the chicken, and finally, I had a hard time getting the chicken to fold over and stay that way - so I'll use a toothpick to assist with that.
Ingredients
Directions
Monday, October 4, 2010
Italian Meatballs
Mario Batali's Lemon Scented Meatballs
These are amazing. They freeze really well, and reheat nicely in our toaster oven under foil.
We usually eat them with fresh crusty bread, a sage and white bean spread, and a lightly-cooked green veggie of some sort (e.g. asparagus, broccoli rabe, etc.).
The only substitution I make is ground pork for the veal. Also for ease and to make it slightly healthier, I bake them, and they're almost as good as fried (which I did the first time). I usually bake them on a sheet pan at 400 degrees, for about 20 minutes or until they're nice browned on the outside and cooked through in the center.
These are amazing. They freeze really well, and reheat nicely in our toaster oven under foil.
We usually eat them with fresh crusty bread, a sage and white bean spread, and a lightly-cooked green veggie of some sort (e.g. asparagus, broccoli rabe, etc.).
The only substitution I make is ground pork for the veal. Also for ease and to make it slightly healthier, I bake them, and they're almost as good as fried (which I did the first time). I usually bake them on a sheet pan at 400 degrees, for about 20 minutes or until they're nice browned on the outside and cooked through in the center.
Sunday, October 3, 2010
French Dip sandwiches
This meal is another favourite of my partner in crime. I feel like it's more of a fall/winter dish, and I made it this past week for this first time this season. I got the recipe from Allrecipes. I make a few modifications (explained below). It is amazingly easy for how good it tastes. I just get up half an hour earlier than I usually do, and that's enough time to get it prepped. You wouldn't believe how good the house smells when I come home after work.
I don't do too much different than the original recipe, but this is how I do it. I think it probably adds a bit more flavour. If you don't have a slow cooker you could just do it in your oven in a covered casserole dish instead, adjusting times and temps accordingly.
Brown the outside (all sides) of a 3 lb beef roast (fat trimmed off first). (I usually get what's on sale and/or looks good. This week I used eye of round. It was a 3 lb roast on sale for $6 (from $12 because it was close to the sell-by date). I was quite pleased with my thriftiness, especially because we get at least 3 meals out of this.)
Put in slow cooker (I have the smaller size, not the larger family-size one, which is why I use a smaller roast than the recipe calls for). Deglaze the frying pan with the beer. Add to the slow cooker.
Add the soup/broth as in the recipe.
I also add a few cloves of garlic, chopped into a couple of chunks each, and a small sprig of rosemary (or some dried rosemary). I also add a few shakes of Worcestershire sauce to it, and a few grindings of black pepper.
I don't know if I need to do this or not, but when I get home, I take the roast out, slice it up, and then put it back in all those juices while I get the side dish ready, toast the buns, etc.
I usually serve this with something light and mostly vegetable-y because it's so meaty and rich. This week it was just plenty of raw veggies and dip on the side. But homemade oven fries are very nice too - you can dip them in the au jus. :)
So anyway, toast your hoagie buns, put your meat on them, and serve with the juices in the slow cooker, ladled into ramekins or small bowls. Dip your sandwiches with each bite. Yum!
I actually hardly ever use my slow cooker (though I want to use it more - post your recipes!), but I think it's worth it to have one just for this dish, it's that good.
I don't do too much different than the original recipe, but this is how I do it. I think it probably adds a bit more flavour. If you don't have a slow cooker you could just do it in your oven in a covered casserole dish instead, adjusting times and temps accordingly.
Brown the outside (all sides) of a 3 lb beef roast (fat trimmed off first). (I usually get what's on sale and/or looks good. This week I used eye of round. It was a 3 lb roast on sale for $6 (from $12 because it was close to the sell-by date). I was quite pleased with my thriftiness, especially because we get at least 3 meals out of this.)
Put in slow cooker (I have the smaller size, not the larger family-size one, which is why I use a smaller roast than the recipe calls for). Deglaze the frying pan with the beer. Add to the slow cooker.
Add the soup/broth as in the recipe.
I also add a few cloves of garlic, chopped into a couple of chunks each, and a small sprig of rosemary (or some dried rosemary). I also add a few shakes of Worcestershire sauce to it, and a few grindings of black pepper.
I don't know if I need to do this or not, but when I get home, I take the roast out, slice it up, and then put it back in all those juices while I get the side dish ready, toast the buns, etc.
I usually serve this with something light and mostly vegetable-y because it's so meaty and rich. This week it was just plenty of raw veggies and dip on the side. But homemade oven fries are very nice too - you can dip them in the au jus. :)
So anyway, toast your hoagie buns, put your meat on them, and serve with the juices in the slow cooker, ladled into ramekins or small bowls. Dip your sandwiches with each bite. Yum!
I actually hardly ever use my slow cooker (though I want to use it more - post your recipes!), but I think it's worth it to have one just for this dish, it's that good.
Saturday, September 25, 2010
Spaghetti Cheese Bake
This is a comfort food dish that I've found is especially enjoyed by kids. It freezes really well and it's great to pull out and pop in the oven when you don't have time, or feel like cooking. I will put it in the fridge in the morning to unthaw somewhat before baking. Taken out of the freezer/fridge, it'll take probably about 30 - 45 minutes to bake.
8 oz. (250 g) spaghetti (I use multigrain or whole wheat spaghetti)
1 lb. hamburger
1 cup chopped onion
1 can cream of mushroom soup
1 can tomato soup
1/2 cup water
1 tsp. salt (or seasoned salt)
1/4 tsp. pepper
2 cups of grated cheddar cheese
Cook spaghetti, drain and set aside
Brown the beef and chopped onions
Add soups, water, salt & pepper to the beef & onion mixture and simmer slowly, uncovered, 10 - 15 minutes
Add cheese and stir until melted
Add spaghetti and mix well
Turn into a 2.5 - 3 quart greased casserole
You can sprinkle some more cheese on top or top with buttered breadcrumbs before baking
Bake uncovered at 350 for 20 - 30 minutes until hot and browned
Serves 6 - 8
Tuesday, September 21, 2010
Fast weeknight dinner no. 2 - chicken "fajitas"
Now I don't claim that these are even remotely authentic, but they are very tasty and pretty fast. They are also heavier on veggies than on meat, which I like.
Brown an onion (sliced into thin half-moons) and some minced garlic in a frying pan (you could also add a pepper like jalapeno or serrano). Add 1 chicken breast, cut into strips. Sprinkle liberally with salt, pepper, cumin (lots), coriander, chili powder (lots) and oregano (a little). Stir around to coat.
While the chicken cooks in the spices, chop up two bell peppers (two different colours is nice). I do them in strips - it looks nicer than cubes and is easier to eat out of a tortilla. Add the peppers when the chicken is cooked and browned. I add a bit of water (couple of tablespoons) to deglaze the pan, to make a bit of a sauce out of the spices for the peppers, and to steam the peppers. I cook it just a few minutes more to soften the peppers slightly. I don't like them too mushy.
We often cook this together, so while one person mans the stove, the other person does the toppings. Warm tortillas in the toaster oven wrapped in foil. Grate cheese and chop a tomato, set out in bowls. Dice an avocado, sprinkle it with lime juice, salt and pepper, set out in a bowl. Set out salsa, sour cream, and Mexican hot sauce (I really like Pico Pica). Serve it with lime wedges if you have a lime hanging around.
You're done! Scoop the pepper/chicken mixture into warm tortillas, top with cheese, tomatoes and avocado. Add sour cream, salsa, and hot sauce to taste. Squeeze a lime wedge over top to finish, then roll up and eat. Yum! If you take it easy with cheese and sour cream, this is actually a pretty healthy dinner.
Brown an onion (sliced into thin half-moons) and some minced garlic in a frying pan (you could also add a pepper like jalapeno or serrano). Add 1 chicken breast, cut into strips. Sprinkle liberally with salt, pepper, cumin (lots), coriander, chili powder (lots) and oregano (a little). Stir around to coat.
While the chicken cooks in the spices, chop up two bell peppers (two different colours is nice). I do them in strips - it looks nicer than cubes and is easier to eat out of a tortilla. Add the peppers when the chicken is cooked and browned. I add a bit of water (couple of tablespoons) to deglaze the pan, to make a bit of a sauce out of the spices for the peppers, and to steam the peppers. I cook it just a few minutes more to soften the peppers slightly. I don't like them too mushy.
We often cook this together, so while one person mans the stove, the other person does the toppings. Warm tortillas in the toaster oven wrapped in foil. Grate cheese and chop a tomato, set out in bowls. Dice an avocado, sprinkle it with lime juice, salt and pepper, set out in a bowl. Set out salsa, sour cream, and Mexican hot sauce (I really like Pico Pica). Serve it with lime wedges if you have a lime hanging around.
You're done! Scoop the pepper/chicken mixture into warm tortillas, top with cheese, tomatoes and avocado. Add sour cream, salsa, and hot sauce to taste. Squeeze a lime wedge over top to finish, then roll up and eat. Yum! If you take it easy with cheese and sour cream, this is actually a pretty healthy dinner.
Generically Chinese fast weeknight dinner
When I'm tired after work and don't want to think too hard about what to make for dinner, and I don't want to do complicated shopping, this is often what I do. A fair amount of the things I have in the house already, and so I always know exactly what I need to grab at the store, which makes for a very fast shopping trip. It's yummy and leaves enough for leftovers for lunch the next day. It's also good with a cold beer. :) I'll just write out what I do and include ingredients as I go.
Chop a knob of ginger, a couple of cloves of garlic, and the white part of a bunch of green onions. Put on a small plate.
Chop the green part of the green onions and put on a small plate with a handful of peanuts or cashews.
Chop a small head of broccoli (or Chinese greens - much better but not easy to get for me), put on a plate.
Dice a cake of extra-firm tofu (or firm would be okay too), put half on a plate, and put the other half in a ziploc to freeze for next time. (Be super-industrious and squeeze in some oyster sauce into the ziploc, and squish it around, so the tofu marinates as it freezes and thaws next time you make this dish.) I guess you could substitute some chicken or other meat if you prefer that to tofu.
Preheat your wok (or frying pan). Pull out of the fridge: soy sauce, Chinese cooking sauce of your choice (e.g. oyster sauce, black bean sauce, hoisin sauce), sesame oil.
Now the wok is hot. Add some vegetable oil and some sesame oil, and the garlic, ginger and onion whites. Stir around while they sizzle. When they smell fragrant but haven't burned, throw in the tofu. Add a splash of soy sauce to deglaze and to add moisture and flavour. If you want to be really fancy, you could add a splash of dry sherry (equivalent for Chinese cooking wine) for a nice flavour. Let cook for a few minutes. Add a couple of tablespoons of the cooking sauce you want (hoisin or whatever), and add the broccoli. I usually add a bit of water too at this point (no more than a couple of tablespoons), to help the sauce thin out and to steam the broccoli a bit. Stir around till the broccoli is cooked how you like it. I do it till it's a vibrant green colour and has a bit of crunch to it still. Turn off the heat, and add a splash of sesame oil, the greens of the green onions, and the nuts. Stir it all around. You're done!
I serve with either rice or with a package of fresh Chinese noodles (I get them from the same case as the tofu at the store), cooked according to package directions.
Note about the Chinese sauces: In my town in the States Lee Kum Kee sauces can be found at the one Asian specialty grocery store. If you live in a bigger town this brand might be easier to find. Fred Meyer and Albertson's don't carry it here, but maybe Safeway does - I'm not sure. It's definitely the best, but I have also used Sun Luck which seems to be more common in the States. It's okay, but definitely use Lee Kum Kee if you can find it.
Also, sometimes I add a can of baby corn or a can of bamboo shoots to the stir-fry, along with the tofu. It's really yummy and adds a third texture and colour to the dish.
Chop a knob of ginger, a couple of cloves of garlic, and the white part of a bunch of green onions. Put on a small plate.
Chop the green part of the green onions and put on a small plate with a handful of peanuts or cashews.
Chop a small head of broccoli (or Chinese greens - much better but not easy to get for me), put on a plate.
Dice a cake of extra-firm tofu (or firm would be okay too), put half on a plate, and put the other half in a ziploc to freeze for next time. (Be super-industrious and squeeze in some oyster sauce into the ziploc, and squish it around, so the tofu marinates as it freezes and thaws next time you make this dish.) I guess you could substitute some chicken or other meat if you prefer that to tofu.
Preheat your wok (or frying pan). Pull out of the fridge: soy sauce, Chinese cooking sauce of your choice (e.g. oyster sauce, black bean sauce, hoisin sauce), sesame oil.
Now the wok is hot. Add some vegetable oil and some sesame oil, and the garlic, ginger and onion whites. Stir around while they sizzle. When they smell fragrant but haven't burned, throw in the tofu. Add a splash of soy sauce to deglaze and to add moisture and flavour. If you want to be really fancy, you could add a splash of dry sherry (equivalent for Chinese cooking wine) for a nice flavour. Let cook for a few minutes. Add a couple of tablespoons of the cooking sauce you want (hoisin or whatever), and add the broccoli. I usually add a bit of water too at this point (no more than a couple of tablespoons), to help the sauce thin out and to steam the broccoli a bit. Stir around till the broccoli is cooked how you like it. I do it till it's a vibrant green colour and has a bit of crunch to it still. Turn off the heat, and add a splash of sesame oil, the greens of the green onions, and the nuts. Stir it all around. You're done!
I serve with either rice or with a package of fresh Chinese noodles (I get them from the same case as the tofu at the store), cooked according to package directions.
Note about the Chinese sauces: In my town in the States Lee Kum Kee sauces can be found at the one Asian specialty grocery store. If you live in a bigger town this brand might be easier to find. Fred Meyer and Albertson's don't carry it here, but maybe Safeway does - I'm not sure. It's definitely the best, but I have also used Sun Luck which seems to be more common in the States. It's okay, but definitely use Lee Kum Kee if you can find it.
Also, sometimes I add a can of baby corn or a can of bamboo shoots to the stir-fry, along with the tofu. It's really yummy and adds a third texture and colour to the dish.
Super easy macaroni salad
My partner in crime loves macaroni salad. But the kind you get at the deli is way too sweet for our taste, and a lot of the recipes I looked at seemed over-complicated. They'd add vinegar for tang and then add sugar for sweetness, and then lemon juice for more tang, etc. Harrumph. I thought I could do something simpler, so I came up with a recipe that after a few tweaks, now resembles deli macaroni salad but without being so sweet (and is probably a lot healthier).
Boil 2 cups of whole wheat macaroni noodles until they still have a bit of bite to them (they will soften further as they sit in the dressing), then drain and rinse under cool water to stop the cooking process.
Dice finely and uniformly:
Make the dressing by stirring together:
Mix veggies and macaroni in a large bowl and season it with some salt and pepper. Stir in the dressing. You're done! For the best flavour, let the salad sit for a few hours before you eat it. This makes enough for two of us to eat for a few days.
Boil 2 cups of whole wheat macaroni noodles until they still have a bit of bite to them (they will soften further as they sit in the dressing), then drain and rinse under cool water to stop the cooking process.
Dice finely and uniformly:
- 1 large red pepper
- 2 or 3 sticks of celery
- a couple of pickles
- half a red onion OR a bunch of green onions
Make the dressing by stirring together:
- 1 cup of mayonnaise OR 1/2 cup mayonnaise and 1/2 cup low fat plain yogurt (partner in crime did not notice when I subbed yogurt for some of the mayo)
- 1 heaping tablespoon (not the measuring variety but the kind you eat cereal with) of Dijon mustard
- 1 heaping tablespoon (not the measuring variety but the kind you eat cereal with) of yellow mustard (e.g. French's)
- Salt and pepper (maybe a half teaspoon of each? do it to taste)
- 1/2 tsp (or so) of dried thyme
- 1/2 tsp (or so) of dried dill
Mix veggies and macaroni in a large bowl and season it with some salt and pepper. Stir in the dressing. You're done! For the best flavour, let the salad sit for a few hours before you eat it. This makes enough for two of us to eat for a few days.
Friday, September 17, 2010
Oma Noodles!
Cheesy Broccoli Noodles
5 Cups Pasta Shells
2 Tbsp butter
2 Tbsp Flour
2 Cups Milk
2 Cups Grated Cheese
3/4 tsp salt
1/4 tsp pepper
2 Cups Broccoli Florets
Cook pasta shells. Melt butter in pan, add flour until thickened about 4 or 5 minutes. Add 1.5 Cups cheese, salt and pepper. Add pasta, broccoli and toss together. Transfer to 1.5 qt baking dish and cover with remaining cheese, broil till golden brown.
I don't really know where the 2 Cups of milk come in, or if they do, because I added the milk into the flour and butter, and then the pasta and broccoli, and it was a bit soupy. Tina- could you help me out with this quandary? DELICIOUS recipe though! I highly recommend it.
5 Cups Pasta Shells
2 Tbsp butter
2 Tbsp Flour
2 Cups Milk
2 Cups Grated Cheese
3/4 tsp salt
1/4 tsp pepper
2 Cups Broccoli Florets
Cook pasta shells. Melt butter in pan, add flour until thickened about 4 or 5 minutes. Add 1.5 Cups cheese, salt and pepper. Add pasta, broccoli and toss together. Transfer to 1.5 qt baking dish and cover with remaining cheese, broil till golden brown.
I don't really know where the 2 Cups of milk come in, or if they do, because I added the milk into the flour and butter, and then the pasta and broccoli, and it was a bit soupy. Tina- could you help me out with this quandary? DELICIOUS recipe though! I highly recommend it.
Wednesday, August 18, 2010
Quick and Easy Dessert
1 container of Philadelphia Ready to eat cheesecake filling
1 jar of 1/2 the sugar smuckers strawberry jam
Shortbread cookies or graham crackers
Mix jam into cheesecake filling, dip cookies into filling, and enjoy.
"That almost makes me ill, it's so good" -Dave
1 jar of 1/2 the sugar smuckers strawberry jam
Shortbread cookies or graham crackers
Mix jam into cheesecake filling, dip cookies into filling, and enjoy.
"That almost makes me ill, it's so good" -Dave
Saturday, June 12, 2010
SUMMER!!!!!!!!!!!!!!!
Obviously I haven't cooked anything decent in quite a few months. We've been eating our frozen meals that we prepared before Maisy came along. But we've just about emptied the freezer, finally, and I'm getting back on track with cooking. It's fun now, cause it's a new season, with all new recipes! Putting away my crock pot and stews, and getting out my BBQ! SO Excited! Just wondering- does anyone have any good recipes for fish? i want a tasty, maybe breaded but not fried fish recipe. Does such a thing exist? We're trying to eat better, but we don't want to be miserable doing so:)
Here's my favorite, and SUPER easy summer dessert recipe. It always makes me think of summer fun.
angel food cake
Shredded coconut flakes
Strawberry Cool Whip (you could use regular if you cant find strawberry, it's just cuter when its pink)
and Strawberries
Flip Angel food cake upside down on a plate. Mix the coconut into the cool whip till it's all fluffy and chunky, cut up strawberries to a good size for eating.
Frost the Angel Food Cake with the cool whip and coconut mixture all over, just like a cake. then fill the hole of the bundt with the strawberries till it's overflowing onto the cake. For garnish, sprinkle some coconut flakes over the strawberries.
This cake looks so pretty, and summery, and is perfect for get togthers and potlucks. I usually make one for the 4th of July, so if I do, I'll post a picture.
Here's my favorite, and SUPER easy summer dessert recipe. It always makes me think of summer fun.
angel food cake
Shredded coconut flakes
Strawberry Cool Whip (you could use regular if you cant find strawberry, it's just cuter when its pink)
and Strawberries
Flip Angel food cake upside down on a plate. Mix the coconut into the cool whip till it's all fluffy and chunky, cut up strawberries to a good size for eating.
Frost the Angel Food Cake with the cool whip and coconut mixture all over, just like a cake. then fill the hole of the bundt with the strawberries till it's overflowing onto the cake. For garnish, sprinkle some coconut flakes over the strawberries.
This cake looks so pretty, and summery, and is perfect for get togthers and potlucks. I usually make one for the 4th of July, so if I do, I'll post a picture.
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