Friday, December 24, 2010
1 bag of Lysander's Bean Bag Soup
6 1/2 cups of water
1/2 pound kielbasa, chopped
2 cups turkey, cut into bite-sized pieces
1 large onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
1 tablespoon lemon juice
1 cup chunky vegetable tomato sauce
1) Rinse the beans. Combine water and beans in a large dutch oven.
2) Bring the beans to a boil and let them boil for one minute. Turn the heat off and let the beans sit, covered, for one hour.
3) If you are using broth, drain the beans after one hour. Return to a pot with 6 cups of broth. If you don't use broth, leave the water in the pot with the beans.
4) Add the turkey and kielbasa, bring to a boil. Reduce heat, and simmer for 1 1/2 hours. When beans are done, add onion, carrots, celery, lemon juice, tomato sauce, and seasoning packet that came with beans. Simmer for another 30 minutes.
Wednesday, December 22, 2010
I found a recipe on the Food Network site that looked relatively easy. I used one of Alton Brown's recipes and made a few small modifications. The truffles were still more work than I thought they would be, but I can honestly say they were worth the work. They taste great and I can't wait to serve them to my family this year.
adapted from Alton Brown
10 ounces semi-sweet chocolate, chopped
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup amaretto
1/2 cup processed cocoa, finely chopped almonds, and toasted coconut for coating truffles
8 ounces Ghiradelli melting chocolate, chopped
1) Place the 10 ounces of chopped chocolate and the butter in a medium sized glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process one more time. Set aside.
2) Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour into the chocolate mixture. Stir gently using a rubber spatula until the mixture is smooth and creamy. Gently stir in the amaretto.
3) Pour the mixture into an 8 x 8 glass baking dish and place in the refrigerator for one hour.
4) Using a melon baller or small scoop, scoop the chocolate onto a sheet pan lined with wax paper and return to the fridge for 30 minutes.
5) Remove the truffles from the refrigerator and shape into balls (they don't need to be perfect).
6) Melt the chocolate in the microwave, according to package directions.
7) Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
8) Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Monday, December 13, 2010
Thanks to the unusually cool weather, I have quite a bit of kale in the garden right now. I decided to add it to some twice-baked potatoes the other day. They tasted great and were very filling. Right now I have an obsession with Kerrygold cheese and butter, so I had to use them in the potatoes. If you don't have access to Kerrygold, you can use butter with herbs and garlic and sharp cheddar cheese.
2 large baking potatoes
1 bunch kale, chopped
2 tablespoons butter
1 clove garlic, minced
1/2 small onion, chopped
2 to 4 tablespoons milk
2 tablespoons sour cream
2 tablespoons Kerrygold butter with herbs and garlic
1/4 cup shredded Kerrygold Dubliner cheese
1) Scrub potatoes and prick with a fork. Bake at 400 for 1 hour and 15 minutes. Remove from oven when done and allow to cool.
2) When the potatoes are cool enough to touch, cut them in half and scoop the inside of the potato into a large bowl. Leave about 1/4 inch of potatoes inside the shell.
3) Melt butter in a large skillet over medium heat.
4) Add garlic and onion and saute for 5 minutes.
5) Add kale and saute until wilted (3 - 5 minutes).
6) Add kale mixture to potatoes then add milk, Kerrygold butter and sour cream. You may want to add a little bit of salt at this point. Mix well with an electric mixer or potato masher.
7) Spoon the potato mixture back into the shells. Top with cheese.
8) Bake at 350 for 15 minutes.
Two days later, we had an early freeze. I was able to cover the eggplants and tomatoes, but some of the tomatoes died anyway. So far the eggplants are doing OK. The black beauty lost some leaves, but the rossa bianca (pictured) didn't seem to suffer at all. Tonight we are under a hard freeze warning. Everything that is still alive has been covered. I'm praying that my eggplants survive!
Saturday, December 11, 2010
9 x 13, increase the eggs to 12, use one pound of sausage, and double the cheese, hot sauce, and milk.
You can also mix this up the day before and bake it the next morning. Make sure you let the pan sit for about 30 minutes at room temperature before you put it in the oven.
Mini Tater Tots, thawed (you will need enough to cover the bottom of the dish
1/2 pound Jimmy Dean sage sausage, browned and drained
1/2 cup monterey jack cheese, shredded
2 tablespoons milk or heavy cream
2 dashes hot sauce
salt and pepper, to taste
1) Grease the bottom of an 8 x 8 glass pan. Place the tater tots on the bottom and add salt and pepper, if desired.
2) Add the sausage and cheese on top of the tater tots.
3) In a blender, combine the eggs, hot sauce, and milk, puree until well blended. Pour over the tater tots, sausage, and cheese.
4) Bake at 375 for 30 - 40 minutes, or until the center is set.
5) Top with salsa, sour cream, and jalapenos before serving.
Thursday, December 2, 2010
They aren't very pretty, but they are yummy!
1 bunch of kale, stems removed, cut into large chip-sized pieces
1 tablespoon olive oil
garlic powder (optional)
parmesan cheese (optional)
Wash the kale, remove the stems, and cut into large pieces. The kale will shrink, so don't make the pieces too small. Mix the kale with olive oil, salt, pepper, and garlic powder. Bake at 250 for 30 minutes. If you are using parmesan cheese, add during the last 5 minutes of cooking. Serve warm.
Monday, November 29, 2010
I used green and yellow pepper in the eggplant creole pictured. I had a yellow pepper that I needed to use. I like to serve this with fresh fruit and warm bread.
1 medium eggplant, cut into 1 inch pieces.
4 Tablespoons butter
3 Tablespoons flour
1 can diced tomatoes, do not drain
1 Tablespoon brown sugar
1/2 teaspoon salt
1 medium onion, diced
1 green pepper, diced
4 - 6 slices cheddar cheese
Cook the eggplant in boiling water for 8 minutes, drain and set aside. In a skillet, melt the butter over medium heat and add the four. Mix well and add the tomatoes, brown sugar, and salt. Add the diced onion and pepper and cook 5 minutes over medium-low heat. Cut the eggplant into smaller pieces and combine with tomato mixture in a glass baking dish (2qt casserole or 8 x 8). Top with croutons. Bake at 350 for 25 minutes, then add cheddar cheese slices to the top and bake 5 minutes more.
Tuesday, November 23, 2010
original recipe was written for a bread machine. If you have a bread machine, follow the King Arthur Flour instructions. The KAF recipe calls for nuts, I only used raisins.
Adapted from King Arthur Flour Website
One sweet potato or yam baked, peeled and mashed (1/2 cup mashed)
2 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup King Arthur Traditional Whole Wheat Flour
1 tablespoon vital wheat gluten
2 teaspoons instant yeast
1 1/2 teaspoons salt
4 tablespoons butter or margarine
1/4 cup milk
3/4 cup water
3 tablespoons honey
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon ginger
2/3 cup raisins
1) Combine all ingredients in a large bowl and stir well to work the yeast into the dough.
2) Let rise, covered, in a warm place for 1 hour.
3) Place dough in a greased 9-inch loaf pan and let it rise, covered, for another hour
4) Bake at 375 for 25 - 35 minutes. If the bread starts to get too brown, tent it with foil.
5) Allow bread to cool for 5 minutes before taking it out of the pan.
Makes one large 1 1/2 pound loaf.
Monday, November 22, 2010
Sunday, November 21, 2010
|The Bread Bag is Full of Assorted Rolls|
Tuesday, November 16, 2010
Chicken Vegetable Lasagna
Monday, November 15, 2010
I turned it into a roasted vegetable sandwich with sun dried tomato pesto.
I used the kale to make a side of kale chips. I'll post those soon!
Sun Dried Tomato Pesto
1 1/2 cups fresh basil leaves
1/2 cup sun dried tomatoes
4 cloves garlic, peeled
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
1/3 cup grated parmesan cheese
1) Combine basil, sun dried tomatoes, garlic, salt, and pepper in a food processor, Pulse until well blended.
2) Add olive oil and run the food processor until it is well blended.
3) Stir in parmesan cheese.
Friday, November 12, 2010
|Fried Pork Tenderloin Sandwith with Oven Fries|
Fried Pork Tenderloin Sandwiches
1 cup flour
2 eggs, beaten
1 1/2 cup panko 1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon white pepper
1 2-inch slice of pork tenderloin for each person
oil for frying
toppings: lettuce, tomato, pickle, ketchup, etc.
1) Place the pieces of pork between two sheets of plastic wrap, and pound until very thin. This won't take long at all and they get can be as large as an 8-inch skillet if you use too much meat.
2) Use 3 plates for dipping the pork. One for the flour, one for the egg, and one for the panko, garlic powder, onion powder, salt and white pepper.
3) Preheat oil in a large, cast-iron skillet. Use about 1/2 inch of oil.
4) Dip the pork in the flour, egg, and then coat well with the panko mixture.
5) Fry for about 4 minutes on each side, or until brown.
6) Top bun and toppings of your choice. My mom and I only use ketchup and pickles.
Monday, November 8, 2010
8 oz. Thai rice noodles (or enough for 2 people), linguine-width, available at Asian/Chinese stores
4 cloves garlic, minced
3 cups fresh bean sprouts
3 spring (green) onions, sliced
1 cup fresh cilantro
1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
1 1/2 tablespoons tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
4 or 5 tablespoons fish sauce
2 - 4 tablespoons chili sauce, or substitute 1/2 teaspoons. or more dried crushed chili or cayenne, to taste
4 tablespoons. brown sugar
2 tablespoons creamy peanut butter
oil for stir-frying
wedges of lime for serving
- Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow noodles to soak while you prepare the other ingredients. Note that you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse with cold water. Set aside.
- Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
- Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic. Stir-fry until fragrant (30 seconds).
- Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking.
- Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom.Add the bean sprouts. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!
- Taste-test for seasoning, adding more fish sauce until desired flavor is reached. Toss well to incorporate.
- Lift noodles onto a serving plate. Top with generous amounts of fresh cilantro, spring onion, and crushed/chopped nuts. Add fresh lime wedges.
Saturday, November 6, 2010
Wednesday, November 3, 2010
Thursday, October 28, 2010
Wednesday, October 27, 2010
Steak and French Fries
2 1-inch thick sirloin steaks 6 -8 ounces each
2 tablespoons Worcestershire sauce
2 tablespoons McCormick Grill Mates Montreal Steak seasoning
2 tablespoons vegetable oil
1 envelope Wagner's beef demi-glace
1 cup water
1/2 bag shoestring french fries
1) One hour before you begin cooking, set out the steaks and pour the Worcestershire sauce over them.
2) Preheat the oven to 450. Bake the fries according to package directions. Add salt right after they come out of the oven.
3) While the oven is preheating for the fries, heat oil in a stainless steel skillet over medium-high heat. Sprinkle steak seasoning generously on both sides of the steaks.
4) Cook the steaks for 5 -7 minutes on each side, or until a thermometer registers just below where you want your steaks. I like my steaks just above medium, so I cook them just above medium rare.
6) Cook the mushrooms over medium heat for about 5 - 7 minutes in the drippings from the steak. Add more oil or butter if necessary.
7) Combine the demi-glace and water and bring to a boil.
8) Place the steak on a plate, top with mushrooms, demi glace, and fries.
Monday, October 25, 2010
Tuesday, October 19, 2010
Monday, October 18, 2010
Mashed Potato Shells
2/3 box jumbo shells, cooked and cooled
2 lbs potatoes, boiled and mashed
1/4 cup sour cream
2 tablespoons butter
1/4 teaspoon garlic powder
1/4 teaspoon seasoned salt
1 package frozen chopped spinach, thawed and sqeezed
1/4 cup grated parmesan cheese
1/2 cup shredded colby jack cheese
1) Mix the sour cream, butter, garlic powder, seasoned salt, and parmesan cheese with the mashed potatoes, mixing until well blended. Add the spinach.
2) Fill each shell with the potato mixture and place into a greased, glass 9 x 13 inch dish.
3) Top with cheese.
4) Bake at 300 for 20 minutes.
Saturday, October 16, 2010
|Garden Sunshine Peppers|
Monday, October 11, 2010
1 large eggplant, sliced into 1/2 - 3/4 inch circles
1/4 cup olive oil
1 cup all purpose flour
1 egg, beaten
1 1/2 cups seasoned bread crumbs
2 cups of pasta sauce
1/4 cup parmesan cheese
1/2 cup or more shredded mozzarella cheese
1) Salt the eggplant to get rid of the bitter juices for one hour. Rinse eggplant in cool water to get rid of salt and bitter juice.
2) Take 3 shallow bowls and place flour in one, the beaten egg in the second, and the bread crumbs in the third.
3) Add olive oil to a heavy skillet and heat over medium heat
4) Dip eggplant into flour, shake off any excess, then into egg, and finally into bread crumbs.
5) Add to skillet and fry for 3 - 5 minutes per side.
6) Place fried eggplant in a large baking pan and top with Parmesan cheese, pasta sauce, and mozzarella cheese.
7) Preheat broiler to high.
8) Broil 2 - 4 minutes, or until cheese is bubbly.
Thursday, October 7, 2010
Roasted Sausage and Potatoes
1 package hot italian sausage, cut into 1 inch pieces
2 pounds red potatoes, quartered
2 bell peppers, cut into one inch pieces
1 small onion, cut into large chunks
1 small package of mushrooms, cut in half
6 campari tomatoes, cut in half
1 teaspoon olive oil
1 tablespoon italian seasoning
1 teaspoon red pepper flakes
Salt and pepper
1) Preheat oven to 425
2) In a large bowl, combine the sausage, potatoes, peppers, and onions. Add the olive oil, italian seasoning, salt, pepper, and red pepper flakes and stir to coat the sausage mixture.
3) Pour the mixture onto a large baking pan and spread it out to make a single layer. Bake for 20 minutes.
4) Stir and add the mushrooms. Bake an additional 15 - 25 minutes, or until sausage is completely cooked and the potatoes are starting to get crispy.
5) Add the tomatoes and cook 5 minutes longer.
Monday, October 4, 2010
Honey Mustard Salad Dressing
1/4 cup apple cider vinegar
1 cup mayonnaise (If you want to make a vinaigrette, leave out the mayonnaise)
1 tablespoon dijon mustard
2 tablespoons whole grain mustard
1 clove minced garlic
1/2 cup honey
pinch of salt and pepper
1/2 cup neutral tasting oil
Mix all ingredients, except for oil until smooth. Slowly whisk in oil until it is combined with the other ingredients. Shake well before serving.
Monday, September 27, 2010
Black Beans and "Ranch" Eggs
1 can black beans
2 ears of corn, cooked
1/2 cup jack cheese
2 eggs, cooked to your preference (I like runny yolks)
1 avocado, chopped into cubes
1/4 cup salsa
1/4 cup ranch dressing
Heat beans in a pot over medium-low heat. After cooking the corn, cut off the kernels. Place the black beans on a large plate, top with corn, cheese, and egg. Top the egg with salsa and sprinkle the avocado and black olives around the plate. Drizzle with ranch dressing. Serve with tortilla crackers.
Sunday, September 26, 2010
Wednesday, September 22, 2010
My cabbage, broccoli, brussels sprouts, and kale seedlings are doing great. They are in a sheltered area in the back yard. They are getting enough sun to grow, but escaping some of the heat. I picked up some kale at the nursery the other day because I really like homegrown kale. It is so much better than store bought, in my opinion. I am looking forward to having 2 different varieties.
Both of my eggplants are looking so much better than they were a few weeks ago. I think they just needed a nice pruning, some fertilizer, and low 90s instead of high 90s during the day.
I hope to have some good pictures of my peppers soon!
Monday, September 20, 2010
A few notes on this recipe:
1) If you don't have ground coriander, don't go out and buy it. The recipe will be just fine without it.
2) The cheese is optional. I've had it with and without cheese and love it both ways.
3) Feel free to experiment with the chili powder. I like to use a combination of traditional and ancho chili powder.
4) These make great soft tacos on corn tortillas.
5) The salsa on top is really important.
Here is the recipe. Enjoy!
Sweet Potato and Black Bean Burritos
4 sweet potatoes, cooked and mashed
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
2 cans black beans, drained and rinsed
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 1/2 teaspoons prepared yellow mustard
Pinch cayenne pepper
1/2 cup water
2 teaspoons soy sauce
1/2 cup shredded Monterrey jack cheese
6 large, burrito sized flour tortillas
Preheat oven to 350
1) Heat oil large skillet over medium heat. Saute onion and garlic until soft.
2) Stir in beans, chili powder, cumin, coriander, and cayenne. Gradually stir in water and heat until warm.
3) Remove from heat and stir in mustard and soy sauce. Gently mash some of the beans until the mixture thickens.
4) Divide bean mixture, mashed sweet potatoes, and cheese evenly among the tortillas. Fold the tortillas and place, seam side down on a baking sheet.
5) Bake at 350 for 12 - 15 minutes
6) Top with salsa and sour cream
Thursday, September 9, 2010
I started everything indoors and even repotted a few after I moved them outdoors. Things were looking great! Then the rain started. Sunday, Monday, and Tuesday brought a ton of rain to our area. I even went out and moved the plants so they would have some shelter from the rain. Yesterday I moved them out into the sun. While I was out today, we had about 2 hours of heavy rain. My tomatoes look really sad right now. Some of them may do OK once I get them in the ground. At least my golden zucchini look great. My guess is that tomorrow will bring a trip to my favorite place- the South Brevard Nursery!
Yesterday I started my first round cabbage, broccoli, and kale seeds indoors. I know it is a good time, but it is hard to think about planting cool weather veggies when it is so hot outside.
The only things in the garden right now are some ancho peppers, garden sunshine peppers, 2 types of eggplant, rosemary, basil, Malabar spinach, and a ton of wild vincas.
I hope the weather is nice this weekend so that I can get the rest of my peppers, zucchini, and tomatoes planted.
Monday, September 6, 2010
Friday, September 3, 2010
Monday, August 30, 2010
Sunday, August 29, 2010
A few of my friends inspired me to try baking my own bread. I remember my mom baking bread when I was growing up and teaching me how to make pizza dough. I love to make quick breads and am pretty good at it (as long as my baking powder isn't expired). In the past, I haven't had much luck with yeast breads. This is usually because of my lack of patience and making the water too hot. I found a few recipes that tasted great, but weren't very pretty. Instead of trying to master shaping a free-form loaf, I decided to jump right into making a bread bowl.
This is what happened...
As you can tell, this is not a bread bowl. After quite a bit of searching online, I discovered that all-purposed flour and unbleached all-purpose flour are not interchangeable. I also did not knead the dough long enough, so it was way too sticky to work with and shape into a ball.
I decided that before I try making bread bowls and other "fancy" things, I need to learn how to shape a loaf of bread. I made a batch of dough that will sit in the fridge this week and will make 4 loaves of bread. Hopefully there will be something pretty to post by the end of the week.