Hope everyone is enjoying a day off of work, I know I am. Does this mean no cooking? Of course not, it just means that I'm whipping up a of baked pears for my friends and family. These go great in the cheese course or the desert course. Feliz Navidad!
Baked Pears
Serves 12
Ingredients:
12 bose pears (or other good baking pear), peeled cored and chopped
2 tsp ground ginger
2 tsp ground cloves
1 tsp ground allspice
4 Tbs butter, chopped
Preparation:
1. Preheat oven to 375 degrees F.
2. In a large deep baking dish, coat pears with spices, dot with butter.
3. Bake pears until soft, about 2 hours, mixing every 15 minutes to coat with juices.
Tuesday, December 25, 2012
Friday, December 21, 2012
Asparagus Chicken and Roasted Garlic Mashed Potatoes
This morning I was feeling like something warming and a bit on the healthy side. I was also really tired of rice. This lead me to make a sauteed chicken and asparagus dish with mashed potatoes. Feel free to substitute fresh peas or broccoli florets for the asparagus to change up the chicken dish. To do a twist on the expected, try a different kind of potato, like purple potatoes or sweet potatoes, and add fresh herbs like rosemary or thyme.
Asparagus Chicken
Serves 12
Ingredients:
6 lbs skinless boneless chicken thighs, cubed into bite sized pieces with fat removed
3 bunches asparagus, roughly chopped with wooden bits removed
1/2 cup white cooking wine
2 Tbs olive oil
2 Tbs cornstarch dissolved in water
salt and pepper to taste
Preparation
1. Heat oil in a large pot over medium to high heat, whatever you're comfortable working with.
2. Add chicken and saute until the outside of all of the cubes are no longer pink.
3. Add asparagus and stir frequently.
4. When the asparagus has darkened in color and the scent of cooked asparagus is in the air, transfer solids to serving dish leaving liquids behind.
5. Add wine and stir constantly with a wooden spoon, making sure to scrape any good stuff off of the bottom of the pot. Salt and pepper to taste.
6. When all of the alcohol has evaporated (that means no head rush when you smell the steam) add the cornstarch and stir constantly.
7. Remove sauce from heat once it has thickened and toss the chicken and asparagus in the pot, return everything to serving dish for a delicious and healthy meal.
Roasted Garlic Mashed Potatoes
Serves 12
Ingredients:
1 head of garlic (I recommend making a few heads of roasted garlic at a time, I made 6 heads of roasted garlic, just store extra peeled and in an airtight container in the fridge)
olive oil
6 lbs russet potatoes, peeled and quartered
1/4 cup butter (I used a Earth Balance Butter Substitute to make these lactose free)
2-3 cups of milk (I used lactose free milk)
salt and pepper to taste
Preparation:
1. Preheat oven to 400 degrees F.
2. Cut of the pointy bits of the head of garlic and brush with olive oil.
3. Bake garlic for 40-60 mins, until the garlic is soft.
4. While garlic is roasting, put potatoes into a pot and add water until just covered.
5. Bring potatoes to a boil and boil the potatoes until they break apart easily with a fork, about 15 minutes.
6. Drain potatoes and return to pot to keep them warm while you mash.
7. Mash potatoes with a potato masher or fork.
8. While mashing, add butter and mash until combined.
9. While mashing, add milk a bit at a time until desired consistency is achieved. Adding the milk while mashing makes potatoes fluffier.
10. Mash in roasted garlic, salt, and pepper to taste, this means that you should taste after you add a little of each item to see if you need to add more. Always remember that you can salt something more, but you can't un-salt something.
Serves 12
Ingredients:
6 lbs skinless boneless chicken thighs, cubed into bite sized pieces with fat removed
3 bunches asparagus, roughly chopped with wooden bits removed
1/2 cup white cooking wine
2 Tbs olive oil
2 Tbs cornstarch dissolved in water
salt and pepper to taste
Preparation
1. Heat oil in a large pot over medium to high heat, whatever you're comfortable working with.
2. Add chicken and saute until the outside of all of the cubes are no longer pink.
3. Add asparagus and stir frequently.
4. When the asparagus has darkened in color and the scent of cooked asparagus is in the air, transfer solids to serving dish leaving liquids behind.
5. Add wine and stir constantly with a wooden spoon, making sure to scrape any good stuff off of the bottom of the pot. Salt and pepper to taste.
6. When all of the alcohol has evaporated (that means no head rush when you smell the steam) add the cornstarch and stir constantly.
7. Remove sauce from heat once it has thickened and toss the chicken and asparagus in the pot, return everything to serving dish for a delicious and healthy meal.
Roasted Garlic Mashed Potatoes
Serves 12
Ingredients:
1 head of garlic (I recommend making a few heads of roasted garlic at a time, I made 6 heads of roasted garlic, just store extra peeled and in an airtight container in the fridge)
olive oil
6 lbs russet potatoes, peeled and quartered
1/4 cup butter (I used a Earth Balance Butter Substitute to make these lactose free)
2-3 cups of milk (I used lactose free milk)
salt and pepper to taste
Preparation:
1. Preheat oven to 400 degrees F.
2. Cut of the pointy bits of the head of garlic and brush with olive oil.
3. Bake garlic for 40-60 mins, until the garlic is soft.
4. While garlic is roasting, put potatoes into a pot and add water until just covered.
5. Bring potatoes to a boil and boil the potatoes until they break apart easily with a fork, about 15 minutes.
6. Drain potatoes and return to pot to keep them warm while you mash.
7. Mash potatoes with a potato masher or fork.
8. While mashing, add butter and mash until combined.
9. While mashing, add milk a bit at a time until desired consistency is achieved. Adding the milk while mashing makes potatoes fluffier.
10. Mash in roasted garlic, salt, and pepper to taste, this means that you should taste after you add a little of each item to see if you need to add more. Always remember that you can salt something more, but you can't un-salt something.
Thursday, December 20, 2012
Potato Pancakes with Apple Sauce and Sour Creme, Bratwurst, Bockwurst, Sauerkraut
Germany is one of my favorite places that I have lived and I thought that I would share the typical german lunch with you. Kartoffelpuffer mit apfelmus is the german name for potato pancakes with apple sauce and they were my favorite thing to eat. Bratwurst and bockwurst are commonly served with sauerkraut and a potato side, simple and hearty traditional food, just what I was in the mood for. For those who are eating kosher, try a kosher jumbo frank instead of the sausages.
Potato Pancakes
Makes about 6 latkas, I made 2 batches gluten free and 3 batches with regular flour
Ingredients:
2 lbs potatoes, peeled and shredded
1 egg
1/2 sweet onion, shredded
2 tsp kosher salt
1/4 tsp baking powder
1/2 cup all purpose gluten free flour + 1/4 tsp xanthan gum
(or 1/2 cup flour to make with gluten)
Vegetable oil
Preparation:
1. Drain shredded potatoes and shredded onion, squeeze out as much liquid as possible either using your hands and a sieve or cheese cloth.
2. Combine potatoes, egg, onion, salt, baking powder, and flour (with xanthan gum) in a large bowl.
3. In a large skillet, heat a few tablespoons of oil over medium high flame.
4. Spoon 1/4 cup sized dollops of batter into the pan and cook until browned on both sides, checking often to avoid burning.
5. Serve warm with sour cream (lactose free sour cream if you're lactose intolerant) and apple sauce.
*Always remember that when cooking with large amounts of oil to have a fire extinguisher that is compatible with grease fires at the ready.
Potato Pancakes
Makes about 6 latkas, I made 2 batches gluten free and 3 batches with regular flour
2 lbs potatoes, peeled and shredded
1 egg
1/2 sweet onion, shredded
2 tsp kosher salt
1/4 tsp baking powder
1/2 cup all purpose gluten free flour + 1/4 tsp xanthan gum
(or 1/2 cup flour to make with gluten)
Vegetable oil
Preparation:
1. Drain shredded potatoes and shredded onion, squeeze out as much liquid as possible either using your hands and a sieve or cheese cloth.
2. Combine potatoes, egg, onion, salt, baking powder, and flour (with xanthan gum) in a large bowl.
3. In a large skillet, heat a few tablespoons of oil over medium high flame.
4. Spoon 1/4 cup sized dollops of batter into the pan and cook until browned on both sides, checking often to avoid burning.
5. Serve warm with sour cream (lactose free sour cream if you're lactose intolerant) and apple sauce.
*Always remember that when cooking with large amounts of oil to have a fire extinguisher that is compatible with grease fires at the ready.
Wednesday, December 19, 2012
Ratatouille over Brown Rice with Heart Salad
Last night I had a dream that had a rat running around the kitchen in it and when I woke up I was inspired by the Disney movie involving an adorable rat who loves to cook. I went for one that has a bit more cohesion than some of the super stewed versions because that was what I was in the mood for. The thing I really like about ratatouille is that it is a one pot meal, plus a large bowl, and you just keep reusing the pot over and over. Be prepared to do quite a bit of chopping to prepare this dish on your own. At the store I decided that there needed to be some sort of side salad in case someone didn't like ratatouille, so I made a heart salad.
Ratatouille over Brown Rice
Serves 12
Ingredients:
Olive oil
1 onion, thinly sliced into half rings
1 clove garlic, minced
4 large chinese eggplants (or japanese eggplants), sliced
5 zucchinis, sliced
6 yellow squashes, sliced
6 grey squash, sliced
1 cup white wine
2 large cans chopped tomatoes
salt and pepper to taste
Preparation:
1. In a large pot, heat 2 Tbs of olive oil over high heat. Saute onions and garlic until they smell really good and the onions have changed from opaque to semi-transparent, stir constantly with a wooden spoon to avoid burning and things sticking to the bottom.
2. Set aside onions.
3. Return pot to heat, if there is anything a medium brown color stuck to the bottom, deglaze with 1/4 cup of wine (that's just a fancy word for scraping off the good stuff on the bottom of a pan using a liquid, like wine, over heat; you'll know you're done deglazing when all of the stuff has come up and the alcohol has evaporated, which means you no longer get a buzz when you slick your head over the pot) and pour deglaze over cooked veggies. If anything has burned, turn down the heat on the next batch and wash out the pot before cooking in it again.
4. Repeat steps 1-3 for each of the fresh veggie individually, setting them all aside together.
5. Return everything to pot and add tomatoes, reduce heat and let simmer until things start to smell and taste fantastic, about 30 minutes; salt and pepper to taste. Optionally, add herbs like rosemary, sage, or thyme to give it a more rounded taste.
Heart Salad
Serves 12
Ingredients:
3 cartons of grape tomatoes (I had one carton yellow cherry tomatoes and 2 grape tomatoes, mix it up with pretty colored tomatoes of you can), cut in half
2 cans of heart of palm, drained and sliced
2 cans of quartered artichoke hearts in water, drained and chopped
4 Tbs pear vinaigrette
Preparation:
1. Combine all ingredients and toss to combine thoroughly.
Serves 12
Ingredients:
Olive oil
1 onion, thinly sliced into half rings
1 clove garlic, minced
4 large chinese eggplants (or japanese eggplants), sliced
5 zucchinis, sliced
6 yellow squashes, sliced
6 grey squash, sliced
1 cup white wine
2 large cans chopped tomatoes
salt and pepper to taste
Preparation:
1. In a large pot, heat 2 Tbs of olive oil over high heat. Saute onions and garlic until they smell really good and the onions have changed from opaque to semi-transparent, stir constantly with a wooden spoon to avoid burning and things sticking to the bottom.
2. Set aside onions.
3. Return pot to heat, if there is anything a medium brown color stuck to the bottom, deglaze with 1/4 cup of wine (that's just a fancy word for scraping off the good stuff on the bottom of a pan using a liquid, like wine, over heat; you'll know you're done deglazing when all of the stuff has come up and the alcohol has evaporated, which means you no longer get a buzz when you slick your head over the pot) and pour deglaze over cooked veggies. If anything has burned, turn down the heat on the next batch and wash out the pot before cooking in it again.
4. Repeat steps 1-3 for each of the fresh veggie individually, setting them all aside together.
5. Return everything to pot and add tomatoes, reduce heat and let simmer until things start to smell and taste fantastic, about 30 minutes; salt and pepper to taste. Optionally, add herbs like rosemary, sage, or thyme to give it a more rounded taste.
Heart Salad
Serves 12
Ingredients:
3 cartons of grape tomatoes (I had one carton yellow cherry tomatoes and 2 grape tomatoes, mix it up with pretty colored tomatoes of you can), cut in half
2 cans of heart of palm, drained and sliced
2 cans of quartered artichoke hearts in water, drained and chopped
4 Tbs pear vinaigrette
Preparation:
1. Combine all ingredients and toss to combine thoroughly.
Tuesday, December 18, 2012
Sausages with Veggies, Sunflower Seed Rice, Steamed Green Beans, Crunchy Roasted Carrots
Sausages with Veggies
Serves 12
Ingredients:
3 packages mini sausages
2 packages cremini mushrooms
3 ears of corn
1 bag of super greens minus 1 large handful
1/2 cup white wine
1 Tbs cornstarch disolved in 1/4 cup water
Preparation:
1.
Chicken Meatballs with Veggies
(gluten free, kosher, dairy free, no onions)
Serves 2-4
Ingredients:
Preparation:
1.
Sunflower Seed Rice
Serves 12
Ingredients:
4 cups brown rice
1 package roasted shelled sunflower seeds
Preparation:
1.
Steamed Green Beans
Serves 12
Ingredients:
3 packages of green beans in steaming bags
Salt and pepper
Preparation:
1. Follow directions on the package for steaming the beans in the microwave or steam in a large pot with 2 inches of water at the bottom until the beans turn an emerald green and become fragrant.
2. Salt and pepper to taste.
Crunchy Roasted Carrots
Serves 12
Ingredients:
1 large bag of baby carrots
2-3 Tbs olive oil
2 cloves garlic, minced
salt and pepper
Preparation:
1. Preheat oven to 400 degrees F.
2. Put all ingredients in a plastic bag, shake to evenly coat.
3. Place carrots on a baking sheet lined with tinfoil and bake until able to be easily pierced by a fork, about 1 hour.
Monday, December 17, 2012
Chicken Wild Rice Soup, Black Bean Soup, Pomegranate Salad
Another gross and rainy day leaves me feeling under the weather. That means soup. There are two kings of soup: chicken wild rice and black bean. The black bean has a little kick and the chicken and wild rice is a little heartier by virtue of being a bit thicker. Soup is so yummy and easy, I love it. To make a meal out of soup, sop it up with some french bread and pair it with a salad. Those gray skies don't stand a chance.
Chicken Wild Rice Soup
Makes 8 cups
Ingredients:
Preparation:
1.
2.
Black Bean Soup
Makes 8 cups
Ingredients:
Preparation:
1.
2.
3.
4.
Pomegranate Salad
Serves 12
Ingredients:
1 cup pomegranate seeds
1 carton grape tomatoes, cut in half
1 large box spring mix
1 handful chopped walnuts
shredded parmesan cheese
raspberry vinaigrette
Preparation:
1. Dress the greens to lightly coat each leaf.
2. Layer the heavy items on top of the greens so they don't fall to the bottom.
Chicken Wild Rice SoupMakes 8 cups
Ingredients:
Preparation:
1.
2.
Black Bean Soup
Makes 8 cupsIngredients:
Preparation:
1.
2.
3.
4.
Pomegranate Salad
Serves 12
Ingredients:
1 cup pomegranate seeds
1 carton grape tomatoes, cut in half
1 large box spring mix
1 handful chopped walnuts
shredded parmesan cheese
raspberry vinaigrette
Preparation:
1. Dress the greens to lightly coat each leaf.
2. Layer the heavy items on top of the greens so they don't fall to the bottom.
Friday, December 14, 2012
Granola with Yogurt and Fruit, Baby Kale Salad, Egg Cocottes
Breakfast is the name of the game this chilly Friday morning. This is something that was actually quite easy to make, the most difficult part was cracking eggs into the makeshift ramekins (tinfoil making cups). Healthy and delicious, what more you want in meal?
Granola with Yogurt and Fruit
Serves 12
Ingredients:
8 cups rolled oats
2/3 cup whole almonds
2/3 cup raisins
12 dried apricots, chopped
2/3 cup pumpkin seeds
1/2 cup sugar (I like evaporated cane juice)
8 Tbs maple syrup
Preparation:
1. Preheat oven to 325 degrees F.
2. Mix together all ingredients in a large bowl until completely combined.
3. Transfer to two tinfoil lined baking sheets.
4. Bake 25 minutes until lightly toasted, stir, bake another 10-15 minutes until crisp and golden.
5. Serve with yogurt and fruit (I used mangoes, blackberries, and strawberries) or in milk. After cooled, store in an airtight container for up to a month, a ziplock bag works well.
Egg Cocottes
Makes 12 individual servings
Ingredients:
6 oz chopped spinach (I used half a bag of Power Greens)
12 eggs
12 Tbs milk (lactose free milk to make the dish lactose free)
12 Tbs shredded parmesan cheese
salt and pepper (use freshly ground if you can, it makes a difference here)
Preparation:
1. Preheat oven to 400 degrees F.
2. In buttered ramekins set on a baking sheet or buttered tinfoil baking cups placed into a muffin tin, place enough greens to cover the bottom of the cups (about 1/2 oz or about 1 Tbs, enough so that there's still room for the egg).
3. Crack an egg on top of spinach, add a spoonful of milk (lactose free milk for those who are lactose intolerant), sprinkle with parmesan and season with salt & pepper.
4. Bake for 6 minutes or until the egg no longer jiggles when you nudge, the top should puff up a little.
Baby Kale Salad
Makes 12
Ingredients:
10 oz box of baby kale
10 oz box of baby arugula
3 cups of 1 bag of shredded carrots
1 carton of yellow cherry tomatoes, cut in half
Ginger sesame seed dressing
Preparation:
1. Dress greens so that the leaves are lightly coated.
2. Layer carrots and tomatoes on top of salad to ensure that they don't sink to the bottom.
Granola with Yogurt and Fruit
Serves 12
8 cups rolled oats
2/3 cup whole almonds
2/3 cup raisins
12 dried apricots, chopped
2/3 cup pumpkin seeds
1/2 cup sugar (I like evaporated cane juice)
8 Tbs maple syrup
Preparation:
1. Preheat oven to 325 degrees F.
2. Mix together all ingredients in a large bowl until completely combined.
3. Transfer to two tinfoil lined baking sheets.
4. Bake 25 minutes until lightly toasted, stir, bake another 10-15 minutes until crisp and golden.
5. Serve with yogurt and fruit (I used mangoes, blackberries, and strawberries) or in milk. After cooled, store in an airtight container for up to a month, a ziplock bag works well.
Egg Cocottes
Makes 12 individual servings
Ingredients:
6 oz chopped spinach (I used half a bag of Power Greens)
12 eggs
12 Tbs milk (lactose free milk to make the dish lactose free)
12 Tbs shredded parmesan cheese
salt and pepper (use freshly ground if you can, it makes a difference here)
Preparation:
1. Preheat oven to 400 degrees F.
2. In buttered ramekins set on a baking sheet or buttered tinfoil baking cups placed into a muffin tin, place enough greens to cover the bottom of the cups (about 1/2 oz or about 1 Tbs, enough so that there's still room for the egg).
3. Crack an egg on top of spinach, add a spoonful of milk (lactose free milk for those who are lactose intolerant), sprinkle with parmesan and season with salt & pepper.
4. Bake for 6 minutes or until the egg no longer jiggles when you nudge, the top should puff up a little.
Baby Kale Salad
Makes 12
Ingredients:
10 oz box of baby kale
10 oz box of baby arugula
3 cups of 1 bag of shredded carrots
1 carton of yellow cherry tomatoes, cut in half
Ginger sesame seed dressing
Preparation:
1. Dress greens so that the leaves are lightly coated.
2. Layer carrots and tomatoes on top of salad to ensure that they don't sink to the bottom.
Thursday, December 13, 2012
Shredded Chicken Over Brown Rice with Sauteed Greens
With the weather continuing to be chill, I am wanting something warm with just a little spice, while still really healthy to counteract all of the winter bulk. The shredded chicken in this meal takes a cue from the filling to many mexican dishes, like the shredded chicken quesadillas from my local taqueria. Instead of serving with a pile of cheese I have it over brown rice and paired with a mixture of a few different greens that I sauteed. Did you know that most greens increase in nutritional content when you cook them? Because humans are not herbivores, we need to partially break down certain vegetation to even be able to digest it properly. Omnivore power!
Shredded Chicken Over Brown Rice
Serves 12
Ingredients:
3 lbs boneless skinless chicken breasts
1/2 sweet onion, roughly chopped
6 small tomatoes, quartered and seeded
1 clove garlic, minced
2 red bell peppers, seeded and quartered
1 tsp ground marjoram
1 bunch fresh cilantro, chopped
1/2 tsp cumin
5 cups chicken broth
Preparation:
1. Combine all ingredients in a large pot over medium heat, uncovered.
2. Boil chicken until it is no longer pink in the middle and comes apart easily with two forks.
3. Remove chicken and continue boiling liquid.
4. Shred chicken using two forks, pull apart meat along the grain of the muscle, this will leave you with small thin pieces that have visible strings of meat.
5. Use a emulsion blender or a regular blender in batches to puree the liquid and veggies.
6. Return chicken to liquid and simmer to reduce liquid until desired consistency is reached, stir often to prevent the bottom from scalding.
7. Serve over brown rice or in a burrito.
Sauteed Greens
Serves 12
Ingredients:
olive oil
2 bags of shredded cabbage
2 bags power greens
2 bags kale
salt and pepper
Preparation:
1. In a large pot, heat 2 Tbs of olive oil.
Shredded Chicken Over Brown Rice
Serves 12
Ingredients:
3 lbs boneless skinless chicken breasts
1/2 sweet onion, roughly chopped
6 small tomatoes, quartered and seeded
1 clove garlic, minced
2 red bell peppers, seeded and quartered
1 tsp ground marjoram
1 bunch fresh cilantro, chopped
1/2 tsp cumin
5 cups chicken broth
Preparation:
1. Combine all ingredients in a large pot over medium heat, uncovered.
2. Boil chicken until it is no longer pink in the middle and comes apart easily with two forks.
3. Remove chicken and continue boiling liquid.
4. Shred chicken using two forks, pull apart meat along the grain of the muscle, this will leave you with small thin pieces that have visible strings of meat.
5. Use a emulsion blender or a regular blender in batches to puree the liquid and veggies.
6. Return chicken to liquid and simmer to reduce liquid until desired consistency is reached, stir often to prevent the bottom from scalding.
7. Serve over brown rice or in a burrito.
Sauteed Greens
Serves 12
Ingredients:
olive oil
2 bags of shredded cabbage
2 bags power greens
2 bags kale
salt and pepper
Preparation:
1. In a large pot, heat 2 Tbs of olive oil.
Wednesday, December 12, 2012
Carrot Cake with Chocolate Chip Cookies and Sandwiches
This morning I have a fierce sweet tooth and all I want are cookies and cake. Lucky for you, I realize that these items do not make a complete meal, so I also got all the fixing for lovely sandwiches to accompany the items I am most excited about. Mmmmm, carrot cake. The gluten free version of the cake is without cranberries so the two can be told apart, but when preparing this dessert on your own feel free to use cranberries or nuts to your hearts content.
Gluten Free Lactose Free Carrot Cake
Makes 1 large cake
Ingredients:
1 1/2 cups vegetable oil
2 cups sugar (I use evaporated cane juice)
4 eggs
2 tsp vanilla extract
2 cups gluten free all purpose flour
1 tsp xanthan gum
2 tsp baking soda
1 pinch salt (or 1/8 tsp for an exact measurement)
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground ginger
3 cups shredded carrots (I just used a 10 oz bag of shredded carrots, close enough)
Preparation:
1. Preheat oven to 350 degrees F
2. In a large bowl, mix together oil and sugar.
3. Add eggs one at a time, mix until incorporated, then add vanilla.
4. In a separate bowl, mix together flour, xanthan gum, baking soda, salt, cloves, allspice, and ginger.
5. Add the dry to the wet a bit at a time, stir until all incorporated.
6. Add carrots (and other dried fruit or nuts if using), mix until combined.
7. Pour into a half steam tray or three 9 inch round pans and bake until a wooden tester comes out clean (35-45 minutes, keep checking every 5 minutes past the original 35 minutes.
8. Frost with a gluten free dairy free frosting and top with a few shredded carrots to make it look pretty.
Cranberry Carrot Cake
Makes 1 large cake
Ingredients:
1 1/2 cups butter, softened
2 cups sugar (I use evaporated cane juice)
4 eggs
2 tsp vanilla extract
2 cups flour
2 tsp baking soda
1 pinch salt (or 1/8 tsp for an exact measurement)
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground ginger
3 cups shredded carrots (I just used a 10 oz bag of shredded carrots, close enough)
1 cup dried cranberries
Preparation:
1. Preheat oven to 350 degrees F
2. In a large bowl, mix together butter and sugar.
3. Add eggs one at a time, mix until incorporated, then add vanilla.
4. In a separate bowl, mix together flour, baking soda, salt, cloves, allspice, and ginger.
5. Add the dry to the wet a bit at a time, stir until all incorporated.
6. Add carrots and cranberries (and other dried fruit or nuts if using), mix until combined.
7. Pour into a half steam tray or three 9 inch round pans and bake until a wooden tester comes out clean (35-45 minutes, keep checking every 5 minutes past the original 35 minutes.
8. Frost with a vanilla frosting and top with a few dried cranberries to make it look pretty.
Gluten Free Lactose Free Carrot Cake
Makes 1 large cake
Ingredients:
1 1/2 cups vegetable oil
2 cups sugar (I use evaporated cane juice)
4 eggs
2 tsp vanilla extract
2 cups gluten free all purpose flour
1 tsp xanthan gum
2 tsp baking soda
1 pinch salt (or 1/8 tsp for an exact measurement)
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground ginger
3 cups shredded carrots (I just used a 10 oz bag of shredded carrots, close enough)
Preparation:
1. Preheat oven to 350 degrees F
2. In a large bowl, mix together oil and sugar.
3. Add eggs one at a time, mix until incorporated, then add vanilla.
4. In a separate bowl, mix together flour, xanthan gum, baking soda, salt, cloves, allspice, and ginger.
5. Add the dry to the wet a bit at a time, stir until all incorporated.
6. Add carrots (and other dried fruit or nuts if using), mix until combined.
7. Pour into a half steam tray or three 9 inch round pans and bake until a wooden tester comes out clean (35-45 minutes, keep checking every 5 minutes past the original 35 minutes.
8. Frost with a gluten free dairy free frosting and top with a few shredded carrots to make it look pretty.
Cranberry Carrot Cake
Makes 1 large cake
Ingredients:
1 1/2 cups butter, softened
2 cups sugar (I use evaporated cane juice)
4 eggs
2 tsp vanilla extract
2 cups flour
2 tsp baking soda
1 pinch salt (or 1/8 tsp for an exact measurement)
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 tsp ground ginger
3 cups shredded carrots (I just used a 10 oz bag of shredded carrots, close enough)
1 cup dried cranberries
Preparation:
1. Preheat oven to 350 degrees F
2. In a large bowl, mix together butter and sugar.
3. Add eggs one at a time, mix until incorporated, then add vanilla.
4. In a separate bowl, mix together flour, baking soda, salt, cloves, allspice, and ginger.
5. Add the dry to the wet a bit at a time, stir until all incorporated.
6. Add carrots and cranberries (and other dried fruit or nuts if using), mix until combined.
7. Pour into a half steam tray or three 9 inch round pans and bake until a wooden tester comes out clean (35-45 minutes, keep checking every 5 minutes past the original 35 minutes.
8. Frost with a vanilla frosting and top with a few dried cranberries to make it look pretty.
Tuesday, December 11, 2012
Spicy Pepper Soups
What a gross day it is out, cloudy and cold, unlike yesterday which was sunny and warm and beautiful. The only good thing about a gross day is that it calls for hot and delicious soup. Todays soups are a bit on the spicy side (yes, I'm really white, so when I say spicy it's not that big of a deal for most people, but if you have delicate taste buds, just cut out the spicy bits or be prepared for a bit of burn). Soup is served with sliced french bread (leave this out if you can't handle gluten) and a mixed greens salad featuring shredded carrots, dried cranberries, and a honey dijon mustard dressing. If you are lactose intolerant, enjoy the red soup and stay away from the green. If you are vegetarian, simply replace chicken and beef stock with veggie stock.
Red Spicy Pepper Soup
Makes 12 small servings
Ingredients:
olive oil
6 red bell peppers, seeded and cut into quarters
1 habanero pepper, seeded and minced (remember to wear gloves when handling spicy peppers and don't touch your eyes)
1 clove garlic, minced
1/2 onion, diced
2 ribs celery
2 quarts (aka 8 cups) beef broth
1/2 cup uncooked rice (I used white rice, but if you have time, use brown rice)
1 tsp dried thyme (or 2 Tbs fresh thyme, if you have it)
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
salt and pepper to taste
Preparation:
1. Preheat oven to broil.
2. Lightly coat bell peppers in olive oil and place them skin side up on a baking sheet lined with tinfoil (this makes for easy cleanup, which is a big deal if you don't use tinfoil).
3. Broil peppers until the skin is blackened and blistered.
4. Place peppers in a paper bag, close it up tight to keep the steam in, and put in the freezer for 10 minutes.
5. When peppers are cool enough to touch, remove skins by rubbing with a paper towel or peeling off with fingers. This bit is kinda messy.
6. In a large pot, heat 2 Tbs olive oil over medium heat and saute onion, garlic, habanero pepper, and celery until the onion starts to turn glassy. If the garlic burns, start over using lower heat because the burnt garlic will make the whole dish taste nasty.
7. Add bell peppers, broth, rice, thyme, cayenne pepper, and red pepper flakes, bring to a boil.
8. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender.
9. Use an immersion stick blender directly in the pot or a regular blender in batches.
10. Salt and pepper to taste.
Green Spicy Pepper Soup
Makes 12 small servings
Ingredients:
olive oil
6 green bell peppers, seeded and cut in quarters
1 jalapeno pepper
1/2 onion, diced
2 cloves garlic, minced
4 cups chicken stock
1/2 cup half-and-half
salt and pepper to taste
Preparation:
1. Preheat oven to broil.
2. Lightly coat peppers in olive oil and place them skin side up on a baking sheet lined with tinfoil (this makes for easy cleanup, which is a big deal if you don't use tinfoil).
3. Broil peppers until the skin is blackened and blistered.
4. Place peppers in a paper bag, close it up tight to keep the steam in, and put in the freezer for 10 minutes.
5. When peppers are cool enough to touch, remove skins by rubbing with a paper towel or peeling off with fingers. This bit is kinda messy. Seed and mince the jalapeno pepper.
6. In a large pot, heat 2 Tbs olive oil over medium heat and saute onion, garlic, jalapeno pepper, and celery until the onion starts to turn glassy. If the garlic burns, start over using lower heat because the burnt garlic will make the whole dish taste nasty.
7. Add bell pepper and chicken stock, bring to a boil.
8. Reduce heat to low, cover, and simmer for 20 minutes.
9. Use an immersion stick blender directly in the pot or a regular blender in batches.
10. Stir in half-and-half, salt and pepper to taste.
Red Spicy Pepper Soup
Makes 12 small servings
Ingredients:
olive oil
6 red bell peppers, seeded and cut into quarters
1 habanero pepper, seeded and minced (remember to wear gloves when handling spicy peppers and don't touch your eyes)
1 clove garlic, minced
1/2 onion, diced
2 ribs celery
2 quarts (aka 8 cups) beef broth
1/2 cup uncooked rice (I used white rice, but if you have time, use brown rice)
1 tsp dried thyme (or 2 Tbs fresh thyme, if you have it)
1/4 tsp cayenne pepper
1/4 tsp red pepper flakessalt and pepper to taste
Preparation:
1. Preheat oven to broil.
2. Lightly coat bell peppers in olive oil and place them skin side up on a baking sheet lined with tinfoil (this makes for easy cleanup, which is a big deal if you don't use tinfoil).
3. Broil peppers until the skin is blackened and blistered.
4. Place peppers in a paper bag, close it up tight to keep the steam in, and put in the freezer for 10 minutes.
5. When peppers are cool enough to touch, remove skins by rubbing with a paper towel or peeling off with fingers. This bit is kinda messy.
6. In a large pot, heat 2 Tbs olive oil over medium heat and saute onion, garlic, habanero pepper, and celery until the onion starts to turn glassy. If the garlic burns, start over using lower heat because the burnt garlic will make the whole dish taste nasty.
7. Add bell peppers, broth, rice, thyme, cayenne pepper, and red pepper flakes, bring to a boil.
8. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender.
9. Use an immersion stick blender directly in the pot or a regular blender in batches.
10. Salt and pepper to taste.
Green Spicy Pepper SoupMakes 12 small servings
Ingredients:
olive oil
6 green bell peppers, seeded and cut in quarters
1 jalapeno pepper
1/2 onion, diced
2 cloves garlic, minced
4 cups chicken stock
1/2 cup half-and-half
salt and pepper to taste
Preparation:
1. Preheat oven to broil.
2. Lightly coat peppers in olive oil and place them skin side up on a baking sheet lined with tinfoil (this makes for easy cleanup, which is a big deal if you don't use tinfoil).
3. Broil peppers until the skin is blackened and blistered.
4. Place peppers in a paper bag, close it up tight to keep the steam in, and put in the freezer for 10 minutes.
5. When peppers are cool enough to touch, remove skins by rubbing with a paper towel or peeling off with fingers. This bit is kinda messy. Seed and mince the jalapeno pepper.
6. In a large pot, heat 2 Tbs olive oil over medium heat and saute onion, garlic, jalapeno pepper, and celery until the onion starts to turn glassy. If the garlic burns, start over using lower heat because the burnt garlic will make the whole dish taste nasty.
7. Add bell pepper and chicken stock, bring to a boil.
8. Reduce heat to low, cover, and simmer for 20 minutes.
9. Use an immersion stick blender directly in the pot or a regular blender in batches.
10. Stir in half-and-half, salt and pepper to taste.
Monday, December 10, 2012
Tacos with Spanish Rice
Buenos dias, amigos. Inspiration for todays meal comes from the infamous street taco. The typical street taco (as far as I'm concerned) is a corn tortilla with meat, salsa, cilantro, and topped with queso fresco, maybe come lettuce and tomato if you're lucky enough to get veggies. While the typical street tacos are great, I wanted to mix it up a bit and get some delicious veggies in the mix.
Tacos
Serves 12
Ingredients:
Mushroom Corn Salsa:
2 bags of sliced mushrooms
4 ears of corn with the kernels cut off
4 anaheim peppers
2 habanero peppers
1/2 onion, roughly diced
olive oil
salt and pepper to taste
Beef Taco Filling:
4 lbs ground beef
1 Tbs cumin
1 tsp chipotle powder
1 tsp cayenne powder
1 tsp turmeric
salt and pepper to taste
The Rest of the Taco:
1 bunch cilantro
1 package of queso fresco, broken up into small bits
1 iceberg lettuce, shredded
8 tomatoes, seeded and chopped
corn tortillas (I chose the 70 pack instead of the 30 pack because I had a sneaking suspicion that some people would have more than 2)
Preparation of Mushroom Corn Salsa:
1. Wash and pat completely dry the peppers, then rub down in a small amount of olive oil to coat the entire outside.
2. Roast the peppers over an open flame using metal tongs until the skin is fairly evenly blistered and browned, then transfer directly to being wrapped up in paper towels.
3. Use the paper towels to gently rub away the tough layer of skin, revealing delicious smoky pepper flesh. Remove stem and seeds from pepper before chopping, anaheim peppers should be about the size of the roughly diced onion pieces and the habanero should be minced.
4. In a large skillet, heat 2 Tbs olive oil over high heat and add peppers, corn, and onions. Stir often.
5. When onion is glassy around the edges, add the mushrooms. Continue stirring until the mushrooms have changed color. Remove from heat and salt & pepper to taste.
Preparation of the Beef Taco Filling:
1. Heat a large skillet over high heat, brown beef on both sides.
2. Break up the meat with wooden spatula as it cooks. Sprinkle spices over meat and stir to get even coverage.
3. When meat is no longer pink on the outside and there aren't any huge chunks, remove from heat and drain off excess fat. Salt and pepper to taste.
Preparation of the Taco:
1. Place 2 tortillas on plate, side by side. Optionally, heat tortillas in a small stack in microwave wrapped in a towel for about 15 seconds (until just warmed) or individually in a frying pan until warmed.
2. Layer ingredients using a small amount of each. From bottom to top, the order is: beef, mushrooms, lettuce, tomatoes, cilantro, cheese. For dairy free, leave off cheese. To make vegetarian, leave out beef. To make vegan, leave out beef and cheese. Optionally, serve with avocado slices.
Spanish Rice
Serves 12
Ingredients:
2 Tbs olive oil
1/2 sweet onion, diced
3 cups uncooked white rice
4 cups chicken broth
2 cups chunky salsa (I chose medium because I wanted a little kick to the dish)
Preparation:
1. In a large pot, heat olive oil over medium to high heat, whatever you're comfortable with. Saute onion until tender (it will start to get glassy, which means transparent).
2. Add rice and continue stirring until rice starts to brown.
3. Stir in broth and salsa.
4. Reduce heat to low, cover, let simmer for 20 minutes or until all the liquid has been absorbed.
5. Fluff with fork before serving to keep it from getting too gloppy.
Tacos
Ingredients:
Mushroom Corn Salsa:
2 bags of sliced mushrooms
4 ears of corn with the kernels cut off
4 anaheim peppers
2 habanero peppers
1/2 onion, roughly diced
olive oil
salt and pepper to taste
Beef Taco Filling:
4 lbs ground beef
1 Tbs cumin
1 tsp chipotle powder
1 tsp cayenne powder
1 tsp turmeric
salt and pepper to taste
The Rest of the Taco:
1 bunch cilantro
1 package of queso fresco, broken up into small bits
1 iceberg lettuce, shredded
8 tomatoes, seeded and chopped
corn tortillas (I chose the 70 pack instead of the 30 pack because I had a sneaking suspicion that some people would have more than 2)
Preparation of Mushroom Corn Salsa:
1. Wash and pat completely dry the peppers, then rub down in a small amount of olive oil to coat the entire outside.
2. Roast the peppers over an open flame using metal tongs until the skin is fairly evenly blistered and browned, then transfer directly to being wrapped up in paper towels.
3. Use the paper towels to gently rub away the tough layer of skin, revealing delicious smoky pepper flesh. Remove stem and seeds from pepper before chopping, anaheim peppers should be about the size of the roughly diced onion pieces and the habanero should be minced.
4. In a large skillet, heat 2 Tbs olive oil over high heat and add peppers, corn, and onions. Stir often.
5. When onion is glassy around the edges, add the mushrooms. Continue stirring until the mushrooms have changed color. Remove from heat and salt & pepper to taste.
Preparation of the Beef Taco Filling:
1. Heat a large skillet over high heat, brown beef on both sides.
2. Break up the meat with wooden spatula as it cooks. Sprinkle spices over meat and stir to get even coverage.
3. When meat is no longer pink on the outside and there aren't any huge chunks, remove from heat and drain off excess fat. Salt and pepper to taste.
Preparation of the Taco:
1. Place 2 tortillas on plate, side by side. Optionally, heat tortillas in a small stack in microwave wrapped in a towel for about 15 seconds (until just warmed) or individually in a frying pan until warmed.
2. Layer ingredients using a small amount of each. From bottom to top, the order is: beef, mushrooms, lettuce, tomatoes, cilantro, cheese. For dairy free, leave off cheese. To make vegetarian, leave out beef. To make vegan, leave out beef and cheese. Optionally, serve with avocado slices.
Spanish Rice
Serves 12
Ingredients:
2 Tbs olive oil
1/2 sweet onion, diced
3 cups uncooked white rice
4 cups chicken broth
2 cups chunky salsa (I chose medium because I wanted a little kick to the dish)
Preparation:
1. In a large pot, heat olive oil over medium to high heat, whatever you're comfortable with. Saute onion until tender (it will start to get glassy, which means transparent).
2. Add rice and continue stirring until rice starts to brown.
3. Stir in broth and salsa.
4. Reduce heat to low, cover, let simmer for 20 minutes or until all the liquid has been absorbed.
5. Fluff with fork before serving to keep it from getting too gloppy.
Friday, December 7, 2012
Watermelon Salad, Ceviche Verde with Corn Chips, and Herb Salad with Pistachios
With the sun shining today I wanted something with a really fresh taste. My original intent was to have everything raw, but the ceviche was taking too long to acid cook (that's where you cook meat through the use of an acid rather than heat) so I just popped the cubed fish into a pot with all of its liquid and simmered for a couple minutes until cooked on the outside.
Watermelon Salad
Serves 12
Ingredients:
1 seedless watermelon, rind removed and cubed
1 cantaloupe, seeded with rind removed and cubed
1 bunch fresh mint, chopped
3 Tbs lemon juice
Preparation:
1. Combined all ingredients and drain off liquid.
Optional: Liquid can be used to make a fantastic melon margarita (2 parts vodka, 2 parts melon juice, 1/2 part simple syrup, 1 part lemon juice; shake with ice, strain into martini glass and serve with a bit on melon in the glass.)
Ceviche Verde with Corn Chips
Serves 12
Ingredients:
3 lbs fresh snapper (or other firm fleshed white fish), cubed
3 tsp salt
9 Tbs lime juice
6 ripe avocados, cubed
2 large cans green olives, sliced
6 kiwis, peeled and chopped
2 lbs tomatillos, leafy bit removed and chopped
1 bunch cilantro, chopped
2 jalapenos, seeded and minced (remember to wear gloves when handling hot peppers)
Preparation:
1. Sprinkle fish with salt and lime juice, let sit until the fish turns color (if it doesn't change color, dump into a pot over medium heat and gently stir until fish is mostly cooked).
2. Combine fish with other ingredients and gently mix.
Herb Salad with Pistachios
Serves 12
Ingredients:
1 large box herb salad mix
Vinaigrette
1 carton golden cherry tomatoes, cut in half
1 package shelled pistachios
Preparation:
1. Dress greens with vinaigrette to lightly coat leaves.
2. Layer tomatoes and pistachios so heavy items don't fall to the bottom.
Watermelon Salad
Ingredients:
1 seedless watermelon, rind removed and cubed
1 cantaloupe, seeded with rind removed and cubed
1 bunch fresh mint, chopped
3 Tbs lemon juice
Preparation:
1. Combined all ingredients and drain off liquid.
Optional: Liquid can be used to make a fantastic melon margarita (2 parts vodka, 2 parts melon juice, 1/2 part simple syrup, 1 part lemon juice; shake with ice, strain into martini glass and serve with a bit on melon in the glass.)
Ceviche Verde with Corn Chips
Serves 12
Ingredients:
3 lbs fresh snapper (or other firm fleshed white fish), cubed
3 tsp salt
9 Tbs lime juice
6 ripe avocados, cubed
2 large cans green olives, sliced
6 kiwis, peeled and chopped
2 lbs tomatillos, leafy bit removed and chopped
1 bunch cilantro, chopped
2 jalapenos, seeded and minced (remember to wear gloves when handling hot peppers)
Preparation:
1. Sprinkle fish with salt and lime juice, let sit until the fish turns color (if it doesn't change color, dump into a pot over medium heat and gently stir until fish is mostly cooked).
2. Combine fish with other ingredients and gently mix.
Herb Salad with Pistachios
Serves 12
Ingredients:
1 large box herb salad mix
Vinaigrette
1 carton golden cherry tomatoes, cut in half
1 package shelled pistachios
Preparation:
1. Dress greens with vinaigrette to lightly coat leaves.
2. Layer tomatoes and pistachios so heavy items don't fall to the bottom.
Thursday, December 6, 2012
Roast Chicken, Roasted Carrots and Parsnips, Roasted Beets and Fennel, Baked Yams, Sauteed Greens
Baking and roasting are two (of many) very similar techniques for using the oven that I'm utilizing to make the dishes bellow. The original recipes were within 25 degrees Fahrenheit, so I just put them all into the oven together at 400 degrees F because that's close enough. If the temperature had been 50 or more off, then I could not have done this. Also, certain items that cook for short amounts of time or are large and solid have a hard time going to a different temperature. The greens I just sauteed in a pan, though I think that if I do this again in the future that I will make 2 to 3 times as much due to the unexpected amount the greens cooked down. Everything is gluten free and dairy free except for the yams, which are deliciously terrible for you.
Roast Chicken
Serves 12
Ingredients:
6 pound whole chicken with neck and gizzards removed (that's all the bonus stuff inside that can be used, along with the carcass, to make chicken stock)
6 sprigs fresh rosemary to stuff inside of chicken
4 sprigs of fresh rosemary, removed from stem and minced (that just means chopped really small)
3 cloves garlic
Olive oil
Salt and pepper
Preparation:
1. Preheat oven to 400 degrees F.
2. Stuff chicken with whole sprigs of rosemary and garlic cloves to add aroma and help keep the chicken moist
3. Run your hand under the skin covering the breast meat to make a pocket for the chopped rosemary and place chopped rosemary evenly under the skin of the breast.
4. Cover all of the skin in olive oil to allow it to crisp nicely without burning.
5. Grind salt and pepper over the skin to taste.
6. Lay on a bed of root veggies, like the carrots and parsnips listed bellow.
7. Roast until the internal temperature of the breast meat reaches 170 degrees F, about 1.5 hours.
8. Let rest for at least 10 minutes before carving to allow juices to settle, this will keep it nice and moist on the inside and the skin will be lovely.
Roasted Carrots and Parsnips
Serves 12
Ingredients:
6 large carrots, peeled and chopped into fork size pieces
6 large parsnips, peeled and chopped into fork size pieces
2-3 Tbs olive oil
Fresh tarragon
Preparation:
1. Mix all ingredients together.
2. Bake at 400 degrees F in a dish until slightly tender, about 1.5 hours, turning about every fifteen minutes. If making with the rest of the dishes listed here, make sure they still have a bit of texture to them so that not everything is mushy in the meal.
Roasted Beets and Fennel
Serves 12
Ingredients:
3 large beets, peeled and cut into fork size pieces with greens reserved for Sauteed Greens listed bellow.
2 large fennel bulbs, chopped into fork size pieces with stalks and tough parts discarded
2-3 Tbs olive oil
Fresh tarragon
Preparation:
1. Mix all ingredients together.
2. Bake at 400 degrees F in a dish until tender, about 1.5 hours, turning about every fifteen minutes. Dish is done when fennel can be easily pierced with a fork.
Baked Yams
Serves 12
Ingredients:
12 lbs sweet potatoes or yams, peeled and cubed
12 Tbs butter
1 1/2 cups dark brown sugar
1 tsp ground ginger
1/2 tsp ground all spice
1/2 tsp ground cloves
2 packages marshmallows
Preparation:
1. In a sauce pan over medium heat, melt butter.
2. Add brown sugar, ginger, all spice, and clove, mix until everything is combined.
3. Pour sugar mixture over yams and toss to coat. (Wash your sauce pan right away, or at least, leave it to soak or it will be impossible to clean later.)
4. Bake at 400 degrees F in a baking dish until tender, about 1 hour, stirring the yams every fifteen minutes to coat with sugar glaze.
5. Cover yams in marshmallows and increase oven to 500 degrees F, bake until marshmallows are golden, about 3 minutes.
Sauteed Greens
Makes about 2 cups
Ingredients:
1 huge bag of Power Greens
Leaves from beets, chopped into 1 inch pieces
olive oil
salt and pepper to taste
Preparation:
1. In a skillet over high heat, warm oil until fragrant but not smoking.
2. Add greens, you might need more than one round but they cook really fast so it shouldn't be a problem.
3. Stir constantly until the greens have wilted and turned a deeper green.
4. Put into serving dish. Salt and pepper to taste.
Serves 12
Ingredients:
6 pound whole chicken with neck and gizzards removed (that's all the bonus stuff inside that can be used, along with the carcass, to make chicken stock)
6 sprigs fresh rosemary to stuff inside of chicken
4 sprigs of fresh rosemary, removed from stem and minced (that just means chopped really small)
3 cloves garlic
Olive oil
Salt and pepper
Preparation:
1. Preheat oven to 400 degrees F.
2. Stuff chicken with whole sprigs of rosemary and garlic cloves to add aroma and help keep the chicken moist
3. Run your hand under the skin covering the breast meat to make a pocket for the chopped rosemary and place chopped rosemary evenly under the skin of the breast.
4. Cover all of the skin in olive oil to allow it to crisp nicely without burning.
5. Grind salt and pepper over the skin to taste.
6. Lay on a bed of root veggies, like the carrots and parsnips listed bellow.
7. Roast until the internal temperature of the breast meat reaches 170 degrees F, about 1.5 hours.
8. Let rest for at least 10 minutes before carving to allow juices to settle, this will keep it nice and moist on the inside and the skin will be lovely.
Roasted Carrots and Parsnips
Serves 12
Ingredients:
6 large carrots, peeled and chopped into fork size pieces
6 large parsnips, peeled and chopped into fork size pieces
2-3 Tbs olive oil
Fresh tarragon
Preparation:
1. Mix all ingredients together.
2. Bake at 400 degrees F in a dish until slightly tender, about 1.5 hours, turning about every fifteen minutes. If making with the rest of the dishes listed here, make sure they still have a bit of texture to them so that not everything is mushy in the meal.
Roasted Beets and Fennel
Serves 12
Ingredients:
3 large beets, peeled and cut into fork size pieces with greens reserved for Sauteed Greens listed bellow.
2 large fennel bulbs, chopped into fork size pieces with stalks and tough parts discarded
2-3 Tbs olive oil
Fresh tarragon
Preparation:
1. Mix all ingredients together.
2. Bake at 400 degrees F in a dish until tender, about 1.5 hours, turning about every fifteen minutes. Dish is done when fennel can be easily pierced with a fork.
Baked Yams
Serves 12
Ingredients:
12 lbs sweet potatoes or yams, peeled and cubed
12 Tbs butter
1 1/2 cups dark brown sugar
1 tsp ground ginger
1/2 tsp ground all spice
1/2 tsp ground cloves
2 packages marshmallows
Preparation:
1. In a sauce pan over medium heat, melt butter.
2. Add brown sugar, ginger, all spice, and clove, mix until everything is combined.
3. Pour sugar mixture over yams and toss to coat. (Wash your sauce pan right away, or at least, leave it to soak or it will be impossible to clean later.)
4. Bake at 400 degrees F in a baking dish until tender, about 1 hour, stirring the yams every fifteen minutes to coat with sugar glaze.
5. Cover yams in marshmallows and increase oven to 500 degrees F, bake until marshmallows are golden, about 3 minutes.
Sauteed Greens
Makes about 2 cups
Ingredients:
1 huge bag of Power Greens
Leaves from beets, chopped into 1 inch pieces
olive oil
salt and pepper to taste
Preparation:
1. In a skillet over high heat, warm oil until fragrant but not smoking.
2. Add greens, you might need more than one round but they cook really fast so it shouldn't be a problem.
3. Stir constantly until the greens have wilted and turned a deeper green.
4. Put into serving dish. Salt and pepper to taste.
Wednesday, December 5, 2012
Scones, Fruit Salad with Yogurt, and Mini Apple Chicken Sausages
What a lovely day for baked goods. I'm trying my hand at gluten free and lactose free baking using a very successful scone recipe from my Steampunk Birthday Tea Party. Baking is always a surprise, you never know if you did it right until it's done. Then you taste to discover if your experiment was a success or not. Most range cooking allows you to alter as your going, taste to see if it needs more salt or a dash of something else, but baking is one where to alter it you have to start from the beginning and make the whole thing over. It makes me keep notes on how to fix things for the future. Let the experiment begin!
Besides the gluten free scones I also made regular scones (see Dried Cherry Scones, but substitute curants for dried cherries), a fruit salad with yogurt, and pan fried mini chicken apple sausages. Enjoy.
Gluten and Lactose Free Scones
Makes 8 large scones
Ingredients:
2 cups gluten free all purpose flour
1 1/2 tsp xanthan gum
1/3 cup sugar (I like evaporated cane juice)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbs butter substitute (I used Earth Balance)
1/2 cup raisins and currants (or other dried fruit in small pieces)
1/2 cup sour cream substitute (I used Sour Supreme)
1 egg
Preparation:
1. Preheat oven to 400 degrees F.
2. In a large bowl, mix flour, xanthan gum, sugar, baking powder, baking soda, and salt.
3. Cut in butter substitute until completely incorporated, use a pastry cutter, two knives, or your fingers. There should be no lumps and the consistency should be of coarse meal.
4. Mix in dried fruit.
5. In a small bowl, whisk together sour cream substitute and egg until smooth.
6. Stir sour cream mixture into flour mixture until there are no more dry pockets, you will probably have to use your hands for this.
7. Form dough into a 6 to 8 inch circle, 3/4 inch thick. Cut into 8 triangles using a sharp knife. Place triangles onto a cookie sheet at least 1 inch apart. Bake until golden, about 15-17 minutes. Cool for 5 minutes.
8. Serve with preserves.
Fruit Salad with Yogurt
Serves 12
Ingredients:
1/2 cantaloupe, seeded and cubed
3 mangoes, cubed
2 granny smith apples, cored and cubed
3 green pears, cored and cubed
1 basket blackberries
1 large carton vanilla yogurt
Preparation:
1. In a large bowl, combine cantaloupe, mango, apple, and pear.
2. Top with berries and yogurt.
Optional: Top with granola.
Besides the gluten free scones I also made regular scones (see Dried Cherry Scones, but substitute curants for dried cherries), a fruit salad with yogurt, and pan fried mini chicken apple sausages. Enjoy.
Gluten and Lactose Free Scones
Ingredients:
2 cups gluten free all purpose flour
1 1/2 tsp xanthan gum
1/3 cup sugar (I like evaporated cane juice)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbs butter substitute (I used Earth Balance)
1/2 cup raisins and currants (or other dried fruit in small pieces)
1/2 cup sour cream substitute (I used Sour Supreme)
1 egg
Preparation:
1. Preheat oven to 400 degrees F.
2. In a large bowl, mix flour, xanthan gum, sugar, baking powder, baking soda, and salt.
3. Cut in butter substitute until completely incorporated, use a pastry cutter, two knives, or your fingers. There should be no lumps and the consistency should be of coarse meal.
4. Mix in dried fruit.
5. In a small bowl, whisk together sour cream substitute and egg until smooth.
6. Stir sour cream mixture into flour mixture until there are no more dry pockets, you will probably have to use your hands for this.
7. Form dough into a 6 to 8 inch circle, 3/4 inch thick. Cut into 8 triangles using a sharp knife. Place triangles onto a cookie sheet at least 1 inch apart. Bake until golden, about 15-17 minutes. Cool for 5 minutes.
8. Serve with preserves.
Fruit Salad with Yogurt
Serves 12
Ingredients:
1/2 cantaloupe, seeded and cubed
3 mangoes, cubed
2 granny smith apples, cored and cubed
3 green pears, cored and cubed
1 basket blackberries
1 large carton vanilla yogurt
Preparation:
1. In a large bowl, combine cantaloupe, mango, apple, and pear.
2. Top with berries and yogurt.
Optional: Top with granola.
Tuesday, December 4, 2012
Polenta topped with a Mushroom, Bacon, Greens Compote
Good morning. On my hunting through the world of food porn I stumbled across the idea to make polenta, which I adore. This is great because I have a ton of cornmeal and recently made corn bread, but managed to forget to use any of the huge bag of yellow corn meal to do so. This means that I've made more of a corn mush than a traditional polenta, the difference being the grind of the meal being fine rather than corse, but I'm still calling it polenta. Because it sounds tastier.
Polenta
Makes way more than I intended for 12 people
Ingredients:
3 cups cornmeal
3 cups cold water
9 cups boiling water
4 1/2 tsp salt
Preparation:
1. Bring larger portion of water and salt to a boil.
2. Mix corn meal and equal amount of cold water together in a bowl, then add to boiling salted water.
3. Cover and cook over medium heat for 10-15 minutes. Stir frequently to avoid scalding the bottom.
4. Serve immediately or pour into a pan to set.
Optionally: cool in fridge overnight, then cut into cubes and fry in butter or olive oil until golden brown.
Mushroom, Bacon, Greens Compote
Serves 12
Ingredients:
3 bags of sliced cremini mushrooms
1 carton of yellow cherry tomatoes, chopped in half
2 packages of bacon, cut into bite sized pieces
1 bunch of spring onions, roughly chopped discarding whites
1 bag of Super Greens
1 cup of marsala wine
2 Tbs cornstarch mixed in 2 Tbs cold water
Preparation:
1. In a very large skillet (or multiple batches for a large skillet) over medium to medium high heat, start cooking bacon pieces until there is some grease in the pan.
2. Add the spring onion and mushrooms. Saute, stirring frequently, until the mushrooms have started to change color.
3. Add the wine and continue cooking until the alcohol has all evaporated (put your face over the pan and inhale through your nose, if you feel a little buzz, the alcohol is still being cooked away).
4. Add the tomatoes and greens, cook until the greens have wilted.
5. Remove all of the solid stuff to serving bowl, reserving the liquid in the pan.
6. Add the cornstarch mixture and stir with a wooden or silicone spoon until the liquid thickens evenly.
7. Mix the solids and the gravy together. Serve with polenta.
Polenta
Makes way more than I intended for 12 people
Ingredients:3 cups cornmeal
3 cups cold water
9 cups boiling water
4 1/2 tsp salt
Preparation:
1. Bring larger portion of water and salt to a boil.
2. Mix corn meal and equal amount of cold water together in a bowl, then add to boiling salted water.
3. Cover and cook over medium heat for 10-15 minutes. Stir frequently to avoid scalding the bottom.
4. Serve immediately or pour into a pan to set.
Optionally: cool in fridge overnight, then cut into cubes and fry in butter or olive oil until golden brown.
Mushroom, Bacon, Greens Compote
Serves 12
Ingredients:
3 bags of sliced cremini mushrooms
1 carton of yellow cherry tomatoes, chopped in half
2 packages of bacon, cut into bite sized pieces
1 bunch of spring onions, roughly chopped discarding whites
1 bag of Super Greens
1 cup of marsala wine
2 Tbs cornstarch mixed in 2 Tbs cold water
Preparation:
1. In a very large skillet (or multiple batches for a large skillet) over medium to medium high heat, start cooking bacon pieces until there is some grease in the pan.
2. Add the spring onion and mushrooms. Saute, stirring frequently, until the mushrooms have started to change color.
3. Add the wine and continue cooking until the alcohol has all evaporated (put your face over the pan and inhale through your nose, if you feel a little buzz, the alcohol is still being cooked away).
4. Add the tomatoes and greens, cook until the greens have wilted.
5. Remove all of the solid stuff to serving bowl, reserving the liquid in the pan.
6. Add the cornstarch mixture and stir with a wooden or silicone spoon until the liquid thickens evenly.
7. Mix the solids and the gravy together. Serve with polenta.
Monday, December 3, 2012
Beef Stir Fry Over Rice and Blackberry Rocket Salad
As an experiment I tried out cooking at the office today. Amazing stove, very little counter space. The lack of counter space is perplexing to me because there could be plenty if things were put away into drawers, like the tea collection on the counter could become a tea drawer. Perhaps I will take the initiative to make that kitchen more usable through reorganizing and labeling with a label maker.
Onto the food, stir fry is an amazingly versatile dish that is fun to play around with. Have vegans, cut out the meat and add extra firm tofu, have someone who loves mushrooms, pop those suckers right on in, want chicken, no problem, rice noodles make your taste buds sing, in they go. The secret is to cook over high heat with an oil with a high smoking point (I used sesame oil because I wanted an extra bit of chinese flavor, but olive oil would also work) and to constantly stir. What this means is that you prepare everything ahead of time and when the stove is on, just toss everything together and stir it so nothing burns. If serving for only a few people, a wok is a wonderful thing because it keeps the oil at the bottom and allows for very quick cooking without drowning the food in the oil. There are industrial sized woks, but I happen not to have one, so I just used a large pot and made extra sure to stir like I meant it.
Beef Stir Fry Over Rice
Serves 12
Ingredients:
2 Tbs sesame oil
2 Tbs minced ginger
1 clove garlic minced
1.5 lbs beef cut into strips (I found "stir fry beef" but try to stick to thin cut loin if your store doesn't have this)
2 cans water chestnuts, drained
2 cans bamboo shoots, drained
2 cans baby corn, drained
4 handfuls snap peas
3 baby bok choy, chopped
2 yellow bell peppers, seeded and chopped
2 green bell peppers, seeded and chopped
1/3 cups stir fry sauce
1 package of chopped extra firm tofu
Preparation:
1. In a large pot or giant wok, heat oil over high heat. Add ginger and garlic, cook until fragrant.
2. Add rest of ingredients, stirring constantly until the meat is cooked all the way through.
3. Serve warm over rice.
Blackberry Rocket Salad
Serves 12
Ingredients:
2 boxes of rocket
2 packages of blackberries
1 cup sliced almonds
rose vinaigrette to taste
Preparation:
1. Dress the rocket with the vinaigrette so that the leaves are coated, but you salad isn't drowning in dressing.
2. Layer on top berries and nuts.
Onto the food, stir fry is an amazingly versatile dish that is fun to play around with. Have vegans, cut out the meat and add extra firm tofu, have someone who loves mushrooms, pop those suckers right on in, want chicken, no problem, rice noodles make your taste buds sing, in they go. The secret is to cook over high heat with an oil with a high smoking point (I used sesame oil because I wanted an extra bit of chinese flavor, but olive oil would also work) and to constantly stir. What this means is that you prepare everything ahead of time and when the stove is on, just toss everything together and stir it so nothing burns. If serving for only a few people, a wok is a wonderful thing because it keeps the oil at the bottom and allows for very quick cooking without drowning the food in the oil. There are industrial sized woks, but I happen not to have one, so I just used a large pot and made extra sure to stir like I meant it.
Beef Stir Fry Over Rice
Serves 12
Ingredients:
2 Tbs sesame oil
2 Tbs minced ginger
1 clove garlic minced
1.5 lbs beef cut into strips (I found "stir fry beef" but try to stick to thin cut loin if your store doesn't have this)
2 cans water chestnuts, drained
2 cans bamboo shoots, drained
2 cans baby corn, drained
4 handfuls snap peas
3 baby bok choy, chopped
2 yellow bell peppers, seeded and chopped
2 green bell peppers, seeded and chopped
1/3 cups stir fry sauce
1 package of chopped extra firm tofu
Preparation:
1. In a large pot or giant wok, heat oil over high heat. Add ginger and garlic, cook until fragrant.
2. Add rest of ingredients, stirring constantly until the meat is cooked all the way through.
3. Serve warm over rice.
Blackberry Rocket Salad
Serves 12
Ingredients:
2 boxes of rocket
2 packages of blackberries
1 cup sliced almonds
rose vinaigrette to taste
Preparation:
1. Dress the rocket with the vinaigrette so that the leaves are coated, but you salad isn't drowning in dressing.
2. Layer on top berries and nuts.
Saturday, December 1, 2012
Steampunk Birthday Tea Party!
This weekend I hosted a lovely tea party in celebration of the anniversary of my birth. An eclectic group of my dear friends came together to eat, drink, and be merry, in less than traditional attire. There were top-hats, goggles, bowlers, bustles, corsets, fishnets, and so much more. I simply adore costumes and steampunk is currently my favorite genre.
Enough about the fashion, I know you are more interested in the food. A selection of four tea sandwiches were nestled around a blackberry mixed green salad. Fresh made scones were a big hit. The cake turned out fine, though I feel like I could have been less lazy and made cupcakes, but time has a way of getting away from me when I prepare delicious food.
Tea Sandwiches
Serves 4
8 slices of sturdy white or wheat bread
mayonnaise
mini shrimp, cooked and shelled
sweet hot mustard
2 slices aged swiss cheese
horseradish
butter at room temperature
4 thin slices roast beef
1 cucumber sliced thin
cream cheese
Preparation:
1. Butter the bread to keep the fillings from falling out and to protect the bread from the spreads seeping in. This is not necessary if the sandwiches are to be eaten immediately.
2. Prepare one sandwich of each combination: shrimp and mayo, swiss and mustard, roast beef and horseradish, cucumber and cream cheese.
3. Cut off crusts, cut diagonally and diagonally again to make 16 small triangles (four of each sandwich type).
Optional: use excess cucumber to make cucumber water. In a large pitcher, add cucumber and ice to water, let sit for at least 2 minutes before serving.
Dried Cherry Scones
Makes 8 large scones
Ingredients:
2 cups all purpose flour
1/3 cup sugar (I like evaporated cane juice)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbs cold butter
1/2 cup dried cherries (or other dried fruit in small pieces)
1/2 cup sour cream
1 egg
Preparation:
1. Preheat oven to 400 degrees F.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. Cut in butter until completely incorporated, use a pastry cutter, two knives, or your fingers. There should be no butter lumps and the consistency should be of coarse meal.
4. Mix in dried fruit.
5. In a small bowl, whisk together sour cream and egg until smooth.
6. Stir sour cream mixture into flour mixture until there are no more dry pockets, you will probably have to use your hands for this.
7. Form dough into a 6 to 8 inch circle, 3/4 inch thick. Cut into 8 triangles using a sharp knife. Place triangles onto a cookie sheet at least 1 inch apart. Bake until golden, about 15-17 minutes. Cool for 5 minutes.
8. Serve with preserves and double devon cream (or butter, as a last resort).
Blackberry Salad
Serves 12
Ingredients:
1 large box of mixed greens salad
2 cartons of blackberries
1 bag sliced almonds
2 handfuls crumbled feta
champagne vinaigrette
Preparation:
1. Dress mixed greens in a separate bowl a small amount at a time to ensure good coverage without drowning the salad.
2. Layer fruit, nuts, and cheese on top of salad so the heavy things don't sink to the bottom.
Chocolate Chocolate Chip Cake with Apricot Raspberry Filling and Cream Cheese Frosting
Makes 1 cake
Ingredients:
1 box Duncan Heinz chocolate cake mix (yeah, whatever, it's easy)
oil as per box directions
eggs as per box directions
1 bag mini chocolate chips
butter for greasing cake pans
4-6 Tbs apricot raspberry preserves
1 tub cream cheese frosting
Tootsie rolls to make top hats
2 sugar pearls to make lenses for top hat goggles
1 package golden sugar crystals
Preparation:
1. Prepare the cake batter as per the directions on the box. Add chocolate chips to batter.
2. Pour batter into two greased 9 inch pans and bake as per the direction on the box.
3. Let the cakes cool completely before decorating.
4. Using thread or a very sharp long knife, cut off top of cakes to make them level. (I can't bring myself to waste cake like this, it feels like a sin to sacrifice substance for looks, but do it if you want a flat topped cake).
5. Put a layer of preserves on top of bottom cake, then layer the top cake, making sure that they are lined up.
6. Frost cake, paying particular attention to the sides, edges, and top. If you cut off the top of the cake, you will need a crumb layer of frosting, which just means a thin layer to trap all of the crumbs, then a thicker layer to cover the crumb layer.
7. Decorate with sugar crystals and top hats with goggles. Directions for top hats are here. I use sugar pearls for the eyes instead of the modeling chocolate to make these easier. Also, I'm lazy and don't paint the goggles with luster dust, these things are enough work without that, though the luster dust is awesome.
Enough about the fashion, I know you are more interested in the food. A selection of four tea sandwiches were nestled around a blackberry mixed green salad. Fresh made scones were a big hit. The cake turned out fine, though I feel like I could have been less lazy and made cupcakes, but time has a way of getting away from me when I prepare delicious food.
Tea Sandwiches
Serves 4
8 slices of sturdy white or wheat bread
mayonnaise
mini shrimp, cooked and shelled
sweet hot mustard
2 slices aged swiss cheese
horseradish
butter at room temperature
4 thin slices roast beef
1 cucumber sliced thin
cream cheese
Preparation:
1. Butter the bread to keep the fillings from falling out and to protect the bread from the spreads seeping in. This is not necessary if the sandwiches are to be eaten immediately.
2. Prepare one sandwich of each combination: shrimp and mayo, swiss and mustard, roast beef and horseradish, cucumber and cream cheese.
3. Cut off crusts, cut diagonally and diagonally again to make 16 small triangles (four of each sandwich type).
Optional: use excess cucumber to make cucumber water. In a large pitcher, add cucumber and ice to water, let sit for at least 2 minutes before serving.
Dried Cherry Scones
Makes 8 large scones
Ingredients:
2 cups all purpose flour
1/3 cup sugar (I like evaporated cane juice)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbs cold butter
1/2 cup dried cherries (or other dried fruit in small pieces)
1/2 cup sour cream
1 egg
Preparation:
1. Preheat oven to 400 degrees F.
2. In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. Cut in butter until completely incorporated, use a pastry cutter, two knives, or your fingers. There should be no butter lumps and the consistency should be of coarse meal.
4. Mix in dried fruit.
5. In a small bowl, whisk together sour cream and egg until smooth.
6. Stir sour cream mixture into flour mixture until there are no more dry pockets, you will probably have to use your hands for this.
7. Form dough into a 6 to 8 inch circle, 3/4 inch thick. Cut into 8 triangles using a sharp knife. Place triangles onto a cookie sheet at least 1 inch apart. Bake until golden, about 15-17 minutes. Cool for 5 minutes.
8. Serve with preserves and double devon cream (or butter, as a last resort).
Blackberry Salad
Serves 12
Ingredients:
1 large box of mixed greens salad
2 cartons of blackberries
1 bag sliced almonds
2 handfuls crumbled feta
champagne vinaigrette
Preparation:
1. Dress mixed greens in a separate bowl a small amount at a time to ensure good coverage without drowning the salad.
2. Layer fruit, nuts, and cheese on top of salad so the heavy things don't sink to the bottom.
Chocolate Chocolate Chip Cake with Apricot Raspberry Filling and Cream Cheese Frosting
Makes 1 cake
Ingredients:
1 box Duncan Heinz chocolate cake mix (yeah, whatever, it's easy)
oil as per box directions
eggs as per box directions
1 bag mini chocolate chips
butter for greasing cake pans
4-6 Tbs apricot raspberry preserves
1 tub cream cheese frosting
Tootsie rolls to make top hats
2 sugar pearls to make lenses for top hat goggles
1 package golden sugar crystals
Preparation:
1. Prepare the cake batter as per the directions on the box. Add chocolate chips to batter.
2. Pour batter into two greased 9 inch pans and bake as per the direction on the box.
3. Let the cakes cool completely before decorating.
4. Using thread or a very sharp long knife, cut off top of cakes to make them level. (I can't bring myself to waste cake like this, it feels like a sin to sacrifice substance for looks, but do it if you want a flat topped cake).
5. Put a layer of preserves on top of bottom cake, then layer the top cake, making sure that they are lined up.
6. Frost cake, paying particular attention to the sides, edges, and top. If you cut off the top of the cake, you will need a crumb layer of frosting, which just means a thin layer to trap all of the crumbs, then a thicker layer to cover the crumb layer.
7. Decorate with sugar crystals and top hats with goggles. Directions for top hats are here. I use sugar pearls for the eyes instead of the modeling chocolate to make these easier. Also, I'm lazy and don't paint the goggles with luster dust, these things are enough work without that, though the luster dust is awesome.
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