Peppermint-topped Brownies
Prep and Cook Time: 2 1/2 hours, plus at least 3 hours to chill. Notes: You can make the brownies with ganache 3 days ahead, cover with plastic wrap (making sure it does not touch ganache), and chill. The tops can be made up to a week ahead and stored airtight at room temperature. Look for hard, round peppermint swirl candies, also called starlight mints, with bright red color; we liked Golden Gate Goodies brand (99 cents for a 6-oz. bag; available at
Longs Drugs; visit longs.com for store locations). Keep an eye on the candies as they melt; some brands don't spread as quickly or as thinly as others. You may want to make a test batch using 12 mints arranged in 3 rows of 4 to determine whether you'll need to adjust your oven'stemperature or space the candies closer together.
10 tablespoon butter, plus more for pan
6 ounces good-quality bittersweet chocolate, broken into large chunks
3 eggs
1 1/2 cups sugar
1 tablespoon vanilla
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
80 hard, round, red-and-white peppermint swirl candies (17 oz.; see Notes)
1/2 pound semisweet chocolate, chopped
1 cup whipping cream
1. Preheat oven to 350°. Butter a 9- by 13-in. baking pan. In a medium saucepan, stir butter
and bittersweet chocolate over very low heat with a heatproof rubber spatula until just melted
(do not let simmer or boil). Remove from heat and let cool slightly, about 5 minutes.
2. In a large bowl, whisk together eggs, sugar, vanilla, and salt. Slowly pour chocolate-butter
mixture into egg mixture, whisking constantly. Into a separate bowl, sift flour, cocoa powder, and baking powder, then whisk together. With a clean rubber spatula, gently fold flour mixture into egg mixture until just combined.
3. Spread batter evenly in the baking pan. Bake 20 to 30 minutes, or until brownies are firm,
beginning to pull away from sides of pan, and a toothpick inserted in center emerges with only a
few crumbs clinging to it. Let brownies cool completely in the pan on a wire rack.
4. Reduce oven temperature to 300°. Line a level, rimmed 11 1/2- by 16-in. baking sheet with
parchment. With a pencil, draw a grid of 1 3/4-in. squares on parchment (5 rows of 8), leaving
about a 1-in. border, and turn parchment over. Place a mint in the center of each square. Bake
15 to 25 minutes, or until completely melted into 1 large sheet, but remove before candy begins
to turn yellow. Immediately score peppermint squares with a pizza cutter, using pencil lines as
your guide. If scored lines don't hold, rescore quickly. Let candy cool completely. Gently break
into squares along score lines. Arrange, bake, and score remaining 40 candies the same way
(you'll have extra squares; pick the prettiest).
5. In the top of a double boiler or a metal bowl set over simmering water, combine chopped
semisweet chocolate and whipping cream. Cook, stirring often, until melted and blended.
Remove from heat and let ganache cool until just warm.
6. Pour ganache over cooled brownies in pan and allow to set until firm, about 2 hours at room
temperature or 1 hour in the refrigerator.
7. Place peppermint squares bottom side up on ganache, leaving enough room between squares
to cut brownies. Cut brownies into squares along edges of peppermint tops, wiping knife clean
between cuts. Remove brownies from pan, discard (or eat) scraps, and return brownies to pan.
Cover with plastic wrap, making sure wrap does not touch peppermint, and refrigerate 3 hours
(to soften candy a bit). Serve slightly chilled.
More toppings to try. Why stop at peppermint? Try these other embellishments for our rich, soft
brownies. Be generous with amounts, and chill brownies so that the topping sets.
Coconut and Macadamia: Sprinkle shredded toasted coconut and chopped toasted macadamia
nuts over the just-warm ganache layer.
Crushed Toffee: Sprinkle crushed toffee bits over the just-warm ganache layer.
Double Peanut: Warm up natural-style peanut butter (creamy or chunky) and spread over cooled
brownies. Refrigerate until peanut butter is firm; top with ganache and chopped peanuts.
Raspberry: Spread raspberry jam over cooled brownies and top with ganache.
Rocky Road: Preheat broiler. Spread half of the just-warm ganache over cooled brownies, then
top with mini marshmallows and chopped walnuts. Broil brownies for about 1 minute, or until
marshmallows are toasted and beginning to melt together. Remove from oven and drizzle with
remaining ganache.
White Chocolate Swirl: Spoon dollops of melted white chocolate over the just-warm ganache
layer and make marbled swirls using a toothpick or a knife.
Note: Nutritional analysis is per brownie.
Yield: Makes about 25 brownies
CALORIES 260 (48% from fat); FAT 14g (sat 8.3g); CHOLESTEROL 51mg; CARBOHYDRATE 34g;
SODIUM 100mg; PROTEIN 2.7g; FIBER 1.3g
Sunset, DECEMBER 2007
This recipe is subject to copyright protection and may not be reproduced without Sunset's consent
Copyright ©2009 Time Inc. Lifestyle Group. All rights reserved.
Sunday, December 27, 2009
Monday, November 23, 2009
Gluten Free Breakfast Bars
1 ¼ cup blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
¼ cup agave nectar
1 teaspoon vanilla extract
½ cup shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
¼ cup raisins
4 tablespons flax meal
In a small bowl, combine almond flour, salt and baking soda
In a large bowl, combine grapeseed oil, agave and vanilla
Stir dry ingredients into wet
Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
Grease an 8x8 baking dish with grapeseed oil
Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
Bake at 350° for 20 minutes
Let cool
Serve
Makes 12-16 bars
by my friend Frances via Elana's Pantry
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup grapeseed oil
¼ cup agave nectar
1 teaspoon vanilla extract
½ cup shredded coconut
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup almond slivers
¼ cup raisins
4 tablespons flax meal
In a small bowl, combine almond flour, salt and baking soda
In a large bowl, combine grapeseed oil, agave and vanilla
Stir dry ingredients into wet
Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
Grease an 8x8 baking dish with grapeseed oil
Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
Bake at 350° for 20 minutes
Let cool
Serve
Makes 12-16 bars
by my friend Frances via Elana's Pantry
Thursday, October 29, 2009
Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
These unique cookies are delicious, fluffy and full of flavor! Bake around the holidays or anytime!!
Ingredients:
1 c. (2 sticks) unsalted butter, softened
1 c. white sugar
1 c. light brown sugar
2 large eggs
1 tsp. vanilla extract
1 c. canned pumpkin puree
3 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 c. (12-ounce bag) milk chocolate chips (not semi-sweet)
Nonstick cooking spray or parchment paper
Directions:
Heat oven to 350 degrees. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chocolate chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks. Makes 60 cookies.
These unique cookies are delicious, fluffy and full of flavor! Bake around the holidays or anytime!!
Ingredients:
1 c. (2 sticks) unsalted butter, softened
1 c. white sugar
1 c. light brown sugar
2 large eggs
1 tsp. vanilla extract
1 c. canned pumpkin puree
3 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 c. (12-ounce bag) milk chocolate chips (not semi-sweet)
Nonstick cooking spray or parchment paper
Directions:
Heat oven to 350 degrees. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chocolate chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks. Makes 60 cookies.
Monday, June 8, 2009
Apple-And-Zucchini Salad
1/3 cup vegetable oil
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large Red Delicious apples, diced
1 large Granny Smith apple, diced
1 green bell pepper, cut into thin strips
2 small zucchini, thinly sliced
2 cucumbers, peeled and thinly sliced
Leaf lettuce
Combine oil and next 6 ingredients in a jar; cover tightly, and shake vigorously.
Combine apple and next 3 ingredients; toss with dressing. Serve on individual lettuce-lined
serving plates.
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon dried basil
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large Red Delicious apples, diced
1 large Granny Smith apple, diced
1 green bell pepper, cut into thin strips
2 small zucchini, thinly sliced
2 cucumbers, peeled and thinly sliced
Leaf lettuce
Combine oil and next 6 ingredients in a jar; cover tightly, and shake vigorously.
Combine apple and next 3 ingredients; toss with dressing. Serve on individual lettuce-lined
serving plates.
Shrimp, Asparagus, and Penne Pasta
The homemade pasta sauce in this dish is flavored with garlic, oregano, and crushed red pepper, and cooks quickly while the pasta boils. Serve with salad and focaccia wedges.
1 cup uncooked penne (tube-shaped pasta)
1 tablespoon olive oil
2 cups (1-inch) sliced asparagus (about 3/4 pound)
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 pound peeled and deveined medium shrimp
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
Cook pasta according to package directions, omitting salt and fat; drain.
While pasta cooks, heat oil in a large skillet over medium-high heat. Add asparagus, onion,
garlic, and shrimp; sauté for 5 minutes. Add oregano, pepper, and tomatoes; cook over
medium-low heat 5 minutes or until thoroughly heated. Stir in cooked pasta; sprinkle with
cheese.
1 cup uncooked penne (tube-shaped pasta)
1 tablespoon olive oil
2 cups (1-inch) sliced asparagus (about 3/4 pound)
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 pound peeled and deveined medium shrimp
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup (1 ounce) preshredded fresh Parmesan cheese
Cook pasta according to package directions, omitting salt and fat; drain.
While pasta cooks, heat oil in a large skillet over medium-high heat. Add asparagus, onion,
garlic, and shrimp; sauté for 5 minutes. Add oregano, pepper, and tomatoes; cook over
medium-low heat 5 minutes or until thoroughly heated. Stir in cooked pasta; sprinkle with
cheese.
Latin Cabbage & Corn Salad
For the dressing
2 limes, juiced
1/4 cup red wine vinegar
1 tsp salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil
For the salad
1 small head green cabbage, trimmed, cored, and shredded
1/2 small head red cabbage, trimmed, cored, and shredded
1 (15oz) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped
1 bunch scallions, washed, dried, and thinly sliced into rounds
Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients in a large mixing bowl.
Just before serving, toss the salad with the dressing. Keep refridgerated and covered until just ready to use.
2 limes, juiced
1/4 cup red wine vinegar
1 tsp salt
20 grinds fresh black pepper
1/3 cup extra-virgin olive oil
For the salad
1 small head green cabbage, trimmed, cored, and shredded
1/2 small head red cabbage, trimmed, cored, and shredded
1 (15oz) can corn kernels
1 bunch fresh cilantro, washed, dried, and finely chopped
1 bunch scallions, washed, dried, and thinly sliced into rounds
Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients in a large mixing bowl.
Just before serving, toss the salad with the dressing. Keep refridgerated and covered until just ready to use.
Sunday, May 24, 2009
Gluten Free Flourless Chocolate Cake with Dark Chocolate Glaze
Gluten Free Flourless Chocolate Cake with Dark Chocolate Glaze
Serves 10–12
Cake
• 8 oz bittersweet chocolate, broken into pieces (Ghirardelli 60% cocoa works really well)
• 2 sticks butter, cut into 4 pieces each
• 1 1/4 cups sugar
• 6 organic eggs, lightly beaten
• 1 cup unsweetened cocoa powder
Glaze
• 4 oz bittersweet chocolate, broken into pieces
• 3 TB butter
• 1 TB milk, organic soymilk, or almond milk
• 1 TB honey
• 1/4 tsp vanilla
Cake directions:
Preheat oven to 375°F. Spray a 9-inch spring-form pan or round cake pan. Line bottom with a circle of wax or parchment paper and spray the paper.
Place chocolate and butter in a medium saucepan over medium-low heat. Stirring often, melt the chocolate with the butter until completely blended. Remove from heat and pour mixture into a large mixing bowl. (Alternately, you may use your microwave to melt the butter with the chocolate, if desired).
Add sugar and mix well. Add eggs, a little at a time, and mix well. Sift cocoa onto mix and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes or until the cake has risen and the top has formed a thin crust. It may crack just a bit. The cake should be just firm in the center when done.
Cool cake for 10 minutes, then invert onto a plate, removing sides if using a spring-form pan. Remove wax paper and allow the cake to continue to cool.
Glaze directions:
While cake is baking, prepare glaze.
In a small saucepan over medium-low heat, melt broken chocolate with butter, stirring frequently until smooth. Remove from heat. Stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth the glaze along the top and sides of the cake.
Chill for 30 minutes to an hour before serving. This sets the glaze and makes the cake easier to slice.
Nutrition Information
Per serving (106g-wt.): 440 calories (300 calories from fat), 34g total fat, 16g saturated fat, 4g dietary fiber, 7g protein, 40g carbohydrate, 155mg cholesterol, 170mg sodium
Serves 10–12
Cake
• 8 oz bittersweet chocolate, broken into pieces (Ghirardelli 60% cocoa works really well)
• 2 sticks butter, cut into 4 pieces each
• 1 1/4 cups sugar
• 6 organic eggs, lightly beaten
• 1 cup unsweetened cocoa powder
Glaze
• 4 oz bittersweet chocolate, broken into pieces
• 3 TB butter
• 1 TB milk, organic soymilk, or almond milk
• 1 TB honey
• 1/4 tsp vanilla
Cake directions:
Preheat oven to 375°F. Spray a 9-inch spring-form pan or round cake pan. Line bottom with a circle of wax or parchment paper and spray the paper.
Place chocolate and butter in a medium saucepan over medium-low heat. Stirring often, melt the chocolate with the butter until completely blended. Remove from heat and pour mixture into a large mixing bowl. (Alternately, you may use your microwave to melt the butter with the chocolate, if desired).
Add sugar and mix well. Add eggs, a little at a time, and mix well. Sift cocoa onto mix and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes or until the cake has risen and the top has formed a thin crust. It may crack just a bit. The cake should be just firm in the center when done.
Cool cake for 10 minutes, then invert onto a plate, removing sides if using a spring-form pan. Remove wax paper and allow the cake to continue to cool.
Glaze directions:
While cake is baking, prepare glaze.
In a small saucepan over medium-low heat, melt broken chocolate with butter, stirring frequently until smooth. Remove from heat. Stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth the glaze along the top and sides of the cake.
Chill for 30 minutes to an hour before serving. This sets the glaze and makes the cake easier to slice.
Nutrition Information
Per serving (106g-wt.): 440 calories (300 calories from fat), 34g total fat, 16g saturated fat, 4g dietary fiber, 7g protein, 40g carbohydrate, 155mg cholesterol, 170mg sodium
Sunday, April 12, 2009
Gluten-Free Peanut Butter Cookies
Ingredients
1 large egg
3/4 cup sugar
1 teaspoon baking soda
1 cup creamy peanut butter
1/2 teaspoon gluten-free vanilla extract
1/3 cup chocolate chips (optional)
Method
Preheat oven to 350°F and line a baking sheet with parchment paper.
Beat together egg, sugar, baking soda and vanilla in a standing mixer with the paddle attachment or
with a hand-held mixer. Beat in the peanut butter. Stir in chocolate chips if using.
Drop dough by teaspoonfuls onto prepared baking sheet, pressing lightly with the back of a fork.
Bake for 10 minutes, until lightly set. Transfer to a wire rack to finish cooling.
Nutrition
Per serving (3 cookies/42g-wt.): 200 calories (110 from fat), 12g total fat, 3g saturated fat, 6g
protein, 19g total carbohydrate (2g dietary fiber, 16g sugar), 20mg cholesterol, 210mg sodium
1 large egg
3/4 cup sugar
1 teaspoon baking soda
1 cup creamy peanut butter
1/2 teaspoon gluten-free vanilla extract
1/3 cup chocolate chips (optional)
Method
Preheat oven to 350°F and line a baking sheet with parchment paper.
Beat together egg, sugar, baking soda and vanilla in a standing mixer with the paddle attachment or
with a hand-held mixer. Beat in the peanut butter. Stir in chocolate chips if using.
Drop dough by teaspoonfuls onto prepared baking sheet, pressing lightly with the back of a fork.
Bake for 10 minutes, until lightly set. Transfer to a wire rack to finish cooling.
Nutrition
Per serving (3 cookies/42g-wt.): 200 calories (110 from fat), 12g total fat, 3g saturated fat, 6g
protein, 19g total carbohydrate (2g dietary fiber, 16g sugar), 20mg cholesterol, 210mg sodium
Saturday, April 11, 2009
Super Oatmeal
My new breakfast - Super Oatmeal
1/2 c of multi-grain oatmeal (oats, rye, barley) (or gluten-free oats)
1/8 c flax seeds
1/4 c almond butter (or sliced almonds)
3/4 c blueberries (frozen works well)
3/4 c skim milk, almond milk, rice milk or water
Microwave for 2:30m and you have a great breakfast!
Cup of oj really makes it!
1/2 c of multi-grain oatmeal (oats, rye, barley) (or gluten-free oats)
1/8 c flax seeds
1/4 c almond butter (or sliced almonds)
3/4 c blueberries (frozen works well)
3/4 c skim milk, almond milk, rice milk or water
Microwave for 2:30m and you have a great breakfast!
Cup of oj really makes it!
Saturday, February 14, 2009
Chocolate Chip Cookies
This Chocolate Chip Cookies recipe is Based on Nestle’s traditional recipe, with a few changes that make them CHEWY, nut-free, and add a distinct vanilla flavor and white chocolate chips.
1 cup + 2 TBS all-purpose flour1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
1/4 cup packed brown sugar
1 large egg
1 TBS high quality vanilla extract
1/2 cup (1 stick) softened unsalted butter
1/2 cup semisweet chocolate chips (I use Ghirardelli’s
)1/2 cup white chocolate chips
1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix flour, baking soda and salt.
3. In a separate bowl, mix butter and sugars until well blended. Beat in the egg and vanilla.
4. Add the dry ingredients to the egg mixture and mix just until combined.
5. Add chocolate chips.
6. Roll the dough into balls, using your hands. Sure, it’s a little messy, but this is the kids’ favorite part. We like to make them large and since I want them to bake evenly, I weigh them on my kitchen scale
7. Bake for about 12 minutes, until light golden brown. The outer edges should just begin to harden but the center should still be soft. Remove from oven and cool on the baking sheet instead of on a wire rack - this is important if you want chewiness.
Monday, February 9, 2009
Mashed Sweet Tators
On Thanksgiving day, I discovered that I loved mashed sweet potatoes.
2-3 sweet potatoes microwave until soft.
Let them cool.
After cooling, scrap out the insides into a pot.
Mash the tators
Mix in butter, milk, brown sugar & maple syrup.
Heat & serve warm!
YUM!!!
2-3 sweet potatoes microwave until soft.
Let them cool.
After cooling, scrap out the insides into a pot.
Mash the tators
Mix in butter, milk, brown sugar & maple syrup.
Heat & serve warm!
YUM!!!
Best Ever Banana Bread
Oven: 350
Ingredients:
1 C butter
2 eggs
1 C Sugar
4 Ripe bananas
1 tsp vanilla
4 Tbls buttermilk
2 C flour
1tsp salt
1 tsp baking soda
Cream butter sugar, add eggs one at a time
Add sugar, bananas, vanilla & buttermilk
Sift dry ingredients and add to above mixture
Line 2 loaf pans-9X5X3 with parchment and grease sides
Bake for 45-50 minutes, until bread pulls away from the sides and tester comes out JUST clean. It is good if it is a little under done.
Syrup: 6 TBls butter, 10 Tbls dark brown sugar, 5 Tbls milk
Mix together in a small saucepan until syrup forms
If using nuts add 1 cup roughly chopped toasted pecans to syrup and spread over baked bread. If not using nuts divide the syrup between the two loafs and pour over warm bread. ( I did one with and one without-with is better is nuts aren’t an issue for anyone.)
If using nuts run under the broiler for a minute or two: watch closely as it will burn easily.
** This recipe is from Kim Klienman. I can't take credit for this wonderful recipe.
Ingredients:
1 C butter
2 eggs
1 C Sugar
4 Ripe bananas
1 tsp vanilla
4 Tbls buttermilk
2 C flour
1tsp salt
1 tsp baking soda
Cream butter sugar, add eggs one at a time
Add sugar, bananas, vanilla & buttermilk
Sift dry ingredients and add to above mixture
Line 2 loaf pans-9X5X3 with parchment and grease sides
Bake for 45-50 minutes, until bread pulls away from the sides and tester comes out JUST clean. It is good if it is a little under done.
Syrup: 6 TBls butter, 10 Tbls dark brown sugar, 5 Tbls milk
Mix together in a small saucepan until syrup forms
If using nuts add 1 cup roughly chopped toasted pecans to syrup and spread over baked bread. If not using nuts divide the syrup between the two loafs and pour over warm bread. ( I did one with and one without-with is better is nuts aren’t an issue for anyone.)
If using nuts run under the broiler for a minute or two: watch closely as it will burn easily.
** This recipe is from Kim Klienman. I can't take credit for this wonderful recipe.
Monday, January 19, 2009
Tortellini Spinach Soup
Baby spinach - a whole bunch, or bag
Chicken broth, amount depends on how many you're feeding
Bring broth to a boil, and add tortellini until almost cooked.
At the last minute, add cleaned spinach.
Serve with a piece of crusty garlic/parmesan toast!
Could add ginger or garlic to soup, if you'd like. Easy, quick lunch!
Tuesday, January 6, 2009
Turkey meatballs
For a quick meal, buy the turkey meatballs at your local grocery store. To add a bit of excitement to your next pasta dish, put the meatballs in a skillet or pot with your favorite spaghetti sauce and spices: garlic, basil, onion powder, Italian seasonings. If you need a veggie, dice up a yellow squash and/or zucchini and/or green/red pepper throw it into the mix. YUM, especially if you skip the pasta.
Quesdillas
Ingredients
Corn tortillas
cheese (my fav is cheddar cheese)
black beans
corn
pepper (my fav is red peppers)
salsa (my fav is Muir Glen mild)
open can of beans and warm up in pot, along with corn. I put some spices in the pot. I like garlic, onion, and cumin.
spray skillet
Put tortilla with cheese and pepper
When cheese is almost melted and the black beans are hot, put on top.
top off with salsa and avacado
You can always add a tortilla on top, flip and grill the other side.
I opt for one layer of tortilla because I really just like the goods.
Corn tortillas
cheese (my fav is cheddar cheese)
black beans
corn
pepper (my fav is red peppers)
salsa (my fav is Muir Glen mild)
open can of beans and warm up in pot, along with corn. I put some spices in the pot. I like garlic, onion, and cumin.
spray skillet
Put tortilla with cheese and pepper
When cheese is almost melted and the black beans are hot, put on top.
top off with salsa and avacado
You can always add a tortilla on top, flip and grill the other side.
I opt for one layer of tortilla because I really just like the goods.
Sunday, January 4, 2009
Soy Ginger Chicken Breast
Super Easy Recipe.
Marinate Chicken with Soy Ginger Sauce (Can be found in Asian section or dressing section of the grocery store.) Marinate the chicken for a min. of 30 min.
While the chicken is marinating, turn on the grill so it can heat up.
Put the chicken on the grill, after it's hot.
Grill for approx. 10-12 min a side.
After thorough cook, eat. YUMMY.
Serve with side of veggie.
Marinate Chicken with Soy Ginger Sauce (Can be found in Asian section or dressing section of the grocery store.) Marinate the chicken for a min. of 30 min.
While the chicken is marinating, turn on the grill so it can heat up.
Put the chicken on the grill, after it's hot.
Grill for approx. 10-12 min a side.
After thorough cook, eat. YUMMY.
Serve with side of veggie.
Saturday, January 3, 2009
SAUTE SQUASH WITH OLIVE OIL & BASIL
Throw some olive oil in a skillet.
Turn the skillet on medium to get it hot.
Cut up the yellow squash and zucchini.
Throw it in the skillet.
Saute til done.
If you have fresh basil cut it up throw it on top with some more olive oil. If you don't have fresh basil, just throw on some other seasonings.
This dish works great as a side. I've taken it to people's houses on several occasions.
Turn the skillet on medium to get it hot.
Cut up the yellow squash and zucchini.
Throw it in the skillet.
Saute til done.
If you have fresh basil cut it up throw it on top with some more olive oil. If you don't have fresh basil, just throw on some other seasonings.
This dish works great as a side. I've taken it to people's houses on several occasions.
Friday, January 2, 2009
PUMPKIN BLACK BEAN SOUP
Ingredients
2 tablespoon extra-virgin olive oil, 1 turn of the pan1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream (I just use milk)
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish
Directions
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
** This recipe is from http://www.foodnetwork.com/recipes/rachael-ray/.
TURKEY MEATLOAF
Ingredients
1-1/2 pounds lean ground beef or turkey
3/4 cup Oats
3/4 cup finely chopped onion
1/2 cup catsup
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1-1/2 pounds lean ground beef or turkey
3/4 cup Oats
3/4 cup finely chopped onion
1/2 cup catsup
1 egg, lightly beaten
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly.
Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing.
As good as the meatloaf is, it would not be complete without the sauce. Mom formed the mixture into a loaf and placed it in the middle of a roast pan to cook. Twenty minutes before it was done, the grease/liquid was drained off. She then covered the meatloaf with 1/2 cup of grated onion, followed by 1 cup of (Heinz) ketchup mixed with 4T of brown sugar, 4T vinegar, 2T Worchestershire Sauce; heated mixed ingredients but did not boil. I always make a double batch to spoon over each piece.
Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.
Note: This recipe is from www.epicurious.com/recipes.
Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing.
As good as the meatloaf is, it would not be complete without the sauce. Mom formed the mixture into a loaf and placed it in the middle of a roast pan to cook. Twenty minutes before it was done, the grease/liquid was drained off. She then covered the meatloaf with 1/2 cup of grated onion, followed by 1 cup of (Heinz) ketchup mixed with 4T of brown sugar, 4T vinegar, 2T Worchestershire Sauce; heated mixed ingredients but did not boil. I always make a double batch to spoon over each piece.
Cover and refrigerate leftovers promptly and use within 2 days, or wrap airtight and freeze up to 3 months.
Note: This recipe is from www.epicurious.com/recipes.
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