tag:blogger.com,1999:blog-90729998295384607222024-03-13T09:54:16.807-07:00Make Food Not WarOlivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.comBlogger60125tag:blogger.com,1999:blog-9072999829538460722.post-34297651627685964252011-09-12T13:27:00.000-07:002011-09-21T17:38:34.139-07:00Gluten Free Pumpkin Whoopie Pies<span style="font-family:courier new;">I have quite a few friends that are gluten (wheat, barley, and rye) free so little by little I've been trying to experiment with different flours to get a go-to all purpose flour substitute. I've had great success with the following mixture, which can be subbed 1 to 1 for any all purpose flour. I make a big batch of this and just store it in my cupboard for whenever I've making something without gluten:</span><br /><br /><span style="font-weight: bold;font-family:courier new;" >Gluten Free All Purpose Mix</span><span style="font-family:courier new;"><br />2 cups brown rice flour</span><br /><span style="font-family:courier new;">2/3 cups potato starch</span><br /><span style="font-family:courier new;">1/3 cup tapioca flour</span><br /><span style="font-family:courier new;">2 tbsp xanthan gum</span><br /><br /><br /><span style="font-family:courier new;">The recipe I made today is to die for. Not literally of course but seriously these are amazing in texture and flavor. Totally indistinguishable as gluten-free! This is a big smack in the gob from fall. If you have no desire to make them gluten free, feel free to use AP flour instead.</span><br /><br /><a style="font-family: courier new;" href="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s720x720/298687_10150337435558489_636433488_8035590_544675395_n.jpg"><img style="cursor: pointer; width: 386px; height: 386px;" src="http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/s720x720/298687_10150337435558489_636433488_8035590_544675395_n.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold;font-family:courier new;" >Gluten Free Pumpkin Whoopie Pies<br /></span><a style="font-family: courier new;" href="http://dreamydesserts.blogspot.com/2008/10/pumpkin-whoopie-pies-with-creamy-cream.html"><span style="font-size:85%;">adapted from Dreamy Desserts</span></a><span style="font-weight: bold;font-family:courier new;" ><br /></span><br /><span style="font-family:courier new;">1 cup brown sugar</span><br /><span style="font-family:courier new;">1 cup sugar</span><br /><span style="font-family:courier new;">1 cup vegetable oil</span><br /><span style="font-family:courier new;">15 oz pumpkin</span><br /><span style="font-family:courier new;">2 eggs</span><br /><span style="font-family:courier new;">1 tsp vanilla</span><br /><span style="font-family:courier new;">3 cups Gluten Free All Purpose Mix</span><br /><span style="font-family:courier new;">1 tbsp cinnamon</span><br /><span style="font-family:courier new;">1 tsp baking powder</span><br /><span style="font-family:courier new;">1 tsp baking soda</span><br /><span style="font-family:courier new;">1 tsp ground ginger</span><br /><span style="font-family:courier new;">1/2 tsp salt</span><br /><span style="font-family:courier new;">1/2 tsp nutmeg</span><br /><span style="font-family:courier new;">1/4 tsp ground cloves</span><br /><br /><span style="font-family:courier new;">Preheat oven to 350.</span><br /><br /><span style="font-family:courier new;">Beat together the sugars, oil, and pumpkin, adding the eggs one at a time and mixing well after. Add vanilla.</span><br /><br /><span style="font-family:courier new;">In another bowl sift together the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, and cloves. Add little by little to the wet ingredients just until combined.</span><br /><br /><span style="font-family:courier new;">Using a pastry bag or ziploc bag with a corner snipped off, pipe the mixture in concentric circles starting from the middle and moving outward until the discs are about 2 inches wide. I like to use parchment paper</span><br /><br /><span style="font-family:courier new;">Bake for 11 minutes and cool on a rack.</span><br /><br /><br /><span style="font-weight: bold;font-family:courier new;" >Cream Cheese filling</span><br /><span style="font-family:courier new;">8 oz cream cheese</span><br /><span style="font-family:courier new;">1 stick of butter, room temperature</span><br /><span style="font-family:courier new;">16 oz powdered sugar</span><br /><span style="font-family:courier new;">1 tsp vanilla</span><br /><span style="font-family:courier new;">pinch of cinnamon</span><br /><br /><div style="font-family: courier new;">Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece. </div><div style="font-family: courier new;"><br /></div>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com2tag:blogger.com,1999:blog-9072999829538460722.post-60743323687384195532011-08-03T06:04:00.000-07:002011-08-03T06:13:52.904-07:00Pancake Syrup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.instagram.com/media/2011/08/02/31d47cdf580948fb9517eaca3cf74647_7.jpg"><img style="cursor: pointer; width: 394px; height: 394px;" src="http://images.instagram.com/media/2011/08/02/31d47cdf580948fb9517eaca3cf74647_7.jpg" alt="" border="0" /></a><br /><span style="font-family:courier;"><br />Like I said in my previous entry, we've got one bajillion pounds of fruit in this house. One thing I love to make and uhh eat, is pancakes. Family friendly, quick, healthy (potentially, unless you're my husband. In which they are laden with chocolate chips), etc. Here is my recipe for the above pictured syrups. You can make them separately or combine to make taste explosion.<br /><br /><span style="font-weight: bold;">Blueberry Pancake Syrup</span><br /><br />8 cups fresh or frozen blueberries<br />1 cup water<br />4 cups orange juice<br />3 cups white sugar<br />1 cup cold water<br />3/4 cup cornstarch<br />2 teaspoons almond extract<br />1/2 teaspoon ground cinnamon<br /><br />In a saucepan over medium heat, combine the blueberries, 1 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.<br /><br />In a cup or small bowl, mix together the cornstarch and 1 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.<br /><br /><br /><span style="font-weight: bold;"><br />Peach Syrup</span><br /><br />10 sliced fresh peaches<br />1/3 cup sugar<br />2 dashes cinnamon<br />1/2 cup cornstarch<br />2 cups water<br /><br />Put everything in a saucepan and bring to a boil. Simmer until desired thickness is achieved.<br /><br />The peach syrup will be slightly cloudy. That's totally normal.<br /></span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com2tag:blogger.com,1999:blog-9072999829538460722.post-16384838680629448742011-08-02T07:26:00.001-07:002011-08-02T07:27:16.145-07:00Peach Cobbler<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.instagram.com/media/2011/08/01/9cb790b4e84d4efdae8b389efa7bdb11_7.jpg"><img style="cursor: pointer; width: 384px; height: 384px;" src="http://images.instagram.com/media/2011/08/01/9cb790b4e84d4efdae8b389efa7bdb11_7.jpg" alt="" border="0" /></a><br /><br /><span style="font-family:courier;">summer, thy name is peaches<br /><br />I could eat peach something-er-others all year round, and we do because each year from the farmer's market we get 4 pecks (approximately 20 lbs) of peaches which we can, dehydrate, and freeze to enjoy later. Many, many of them are eaten as-is, you know - juice running down your arms and neck.<br /><br />I made this peach crisp last night and ahem. enjoyed it until midnight. I also have quite a few gluten free friends so instead of all purpose flour I use almond flour.<br /><span style=""><br />Peach Cobbler</span><br /><br />FOR THE FILLING:<br />5 lbs. ripe peaches, peeled, pitted, and cut into 1" pieces<br />1–1 1/4 cups sugar<br />5 tbsp. cornstarch<br />1 1/2 tbsp. fresh lemon or lime juice<br />Heaping 1/2 tsp. freshly grated nutmeg<br />1/2 tsp. salt<br />2 tbsp. unsalted butter, cut into pieces<br /><br />FOR THE TOPPING:<br />1/2 cup walnut bits<br />1/2 cup flour<br />3/4 cup brown sugar<br />1/2 tsp cinnamon<br />4 tbsp chilled butter, cut into bits<br />1 cup rolled oats<br /><br />Preheat the oven to 375 degrees F.<br /><br />Combine peaches, sugar, cornstarch, lemon juice, nutmeg, and salt in a large bowl and set aside.<br /><br />In another bowl combine the remaining ingredients and toss until well blended. Then sprinkle over peach mixture.<br /><br />Bake uncovered in the oven for 30 minutes.<br /><br />Enjoy warm, with ice cream, or umm for breakfast if you're fancy.</span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com3tag:blogger.com,1999:blog-9072999829538460722.post-20689676268240532112011-07-13T11:47:00.000-07:002011-07-13T12:00:08.808-07:00Peanut butter chocolate chip pie<font face=courier><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bakedbree.bakedbree.netdna-cdn.com/wp-content/uploads/2010/02/February_15_2010_-12web1.jpg"><img style="cursor: pointer; width: 396px; height: 284px;" src="http://bakedbree.bakedbree.netdna-cdn.com/wp-content/uploads/2010/02/February_15_2010_-12web1.jpg" alt="" border="0" /></a>
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<br />This recipe and photograph is taken directly from <a href="http://bakedbree.com/peanut-butter-pie#axzz1S0iu2ioE">Baked Bree</a>
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<br />There is kind of an unspoken rule amongst my friends that I am expected to bring a dessert to cookouts or potlucks. It just wouldn't be an afternoon at my house without sharing pie or cookies (or both, whatever) over a cup of tea. This is my favorite all-season pie recipe.
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<br /><span style="font-weight: bold;">For the crust</span>:
<br />1 1/2 cups graham cracker crumbs
<br />1/3 cup sugar
<br />6 Tablespoons melted butter
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<br />Mix together and press into a pie pan. Bake at 375 degrees for about 8 minutes. Let cool and start on the filling.
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<br /><span style="font-weight: bold;">For the filling</span>:
<br />2 cups heavy whipping cream
<br />1 cup peanut butter (I use smooth)
<br />4 oz. cream cheese
<br />3/4 cup sugar
<br />1 teaspoon vanilla
<br />1 cup chocolate chips
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<br />Whip the heavy cream and set aside. Cream together the peanut butter, cream cheese and sugar. Add the vanilla. Fold the whip cream mixture into the peanut butter mixture. Add the chips. Pour into cooled crust. Chill before serving. Enjoy!</p>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com0tag:blogger.com,1999:blog-9072999829538460722.post-64293015762746611752011-07-01T17:00:00.000-07:002011-07-01T17:48:47.112-07:00Almond Chicken Salad<font face=courier>Once I went to a bridal shower for a friend and they served chicken salad sandwiches on luscious, buttery croissants and I may or may not have asked if I could take some home. And I may or may not have gone home with a half dozen in my purse.
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<br />TRUE STORY
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<br />Can I blame it on the fact that I was pregnant? Because I was and I am going to.
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<br />The point is that I love chicken salad. I've never had one I didn't like! There are endless things to love and endless ways to tailor the recipe to your personal tastes. My husband hates nuts of all kinds (well except peanuts but what kind of loon would want peanuts in their chicken salad?) My kids and I love them all so I made two batches of this to suit everyone. I added grapes but you could easily sub a Granny Smith apple or if you want to get REALLY wild, some dried cherries. BONKERS I KNOW but it's fab. Also, pecans instead of almonds would be delicious too.
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<br />Almond Chicken Salad</span>
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<br />1 cup almonds, salted and roasted
<br />2 whole boneless chicken breasts, cooked and shredded
<br />1 cup of seedless grapes, halved
<br />2 stalks celery, diced
<br />1 green onion, thinly sliced
<br />1/4 cup red onion, minced
<br />1/4 cup parsley, chopped
<br />1/2 – 3/4 cup mayo
<br />Salt
<br />Black pepper
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<br />If you want to make your own mayo (I admire you but yeah, I am not that person):
<br />Blend eggs, yolk, salt, pepper, mustard, and lemon juice in a blender. Stream in the oils and blend on high until thickened. Extra mayo can be stored in a jar in the fridge for a couple of weeks.
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<br />In a large bowl, stir together the chicken, grapes, celery, onions, and parsley, and just enough mayo to bind the chicken salad. Salt and pepper to taste. If serving, add the almonds. If making ahead of time, wait to add the almonds until just before assembling the sandwiches.
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<br />Makes 4 delicious sammichesOlivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com1tag:blogger.com,1999:blog-9072999829538460722.post-14810519584860071382011-06-29T11:16:00.000-07:002011-06-29T11:27:12.199-07:00Teriyaki Noodles with Asparagus and Snap Peas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPg2RA9-fDbkhN24Mwnw52YWe7FYuFCRAA2loIVkXItmnR4dBuUl6rVati2YKWXdV52mA0s9EJck28se5JNpRMY7d73tIyDGkye2wAKZ8OnuDi7k858EFr8kuRJZX8WB0p0E3-Amu1w3g/s1600/stirfry.jpg"><img style="cursor: pointer; width: 338px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPg2RA9-fDbkhN24Mwnw52YWe7FYuFCRAA2loIVkXItmnR4dBuUl6rVati2YKWXdV52mA0s9EJck28se5JNpRMY7d73tIyDGkye2wAKZ8OnuDi7k858EFr8kuRJZX8WB0p0E3-Amu1w3g/s400/stirfry.jpg" alt="" id="BLOGGER_PHOTO_ID_5623709540827054322" border="0" /></a><br /><p><span style="font-family:courier;"><br /></span></p><p><span style="font-family:courier;">Makes: 4 servings</span></p><span style="font-family:courier;"> </span><p><span style="font-family:courier;">Time: 30 minutes</span></p><span style="font-family:courier;"> </span><p><span style="font-family:courier;">Just by adding a little extra liquid, you can turn virtually any stir-fry into an excellent sauce for tossing with noodles, rice, or other grains. Asparagus is particularly nice here because it browns beautifully, but you can use green beans or sliced broccoli as alternatives. (I peel thick asparagus, which isn’t strictly necessary, but it only takes a minute and makes it much less fibrous. Or skip the whole thing and use broccoli florets.) For a spicier sauce, add a couple dried red chiles to the skillet along with the garlic and ginger.</span></p><span style="font-family:courier;"> </span><span style="font-family:courier;"> </span><span style="font-family:courier;"> </span><span style="font-family:courier;"> </span><span style="font-family:courier;"> </span><span style="font-family:courier;"> </span><span style="font-family:courier;"> </span><span style="font-family:courier;"> </span><span style="font-family:courier;"> </span><span style="font-family:courier;"> </span><p><span style="font-family:courier;">1 1⁄2 pounds asparagus, peeled if thick, cut into 2-inch lengths<br />Salt<br />2 tablespoons vegetable oil<br />1⁄2 cup chopped scallions<br />1 tablespoon minced ginger<br />1 tablespoon minced garlic<br />8 ounces of noodles such as rice, buckwheat (soba), or wheat noodles. I used <a href="http://ronzonigardendelight.newworldpasta.com/pasta_products.cfm?404;http://pasta-products-ronzonigardendelight.newworldpasta.com:80/-Spaghetti-ZX007130000139ZX40">these</a><br />1 -2 cups of fresh or frozen snap peas<br />1⁄4 cup soy sauce<br />1⁄4 cup mirin, or 2 tablespoons honey mixed with 2 tablespoons water</span></p><span style="font-family:courier;"> </span><p><span style="font-family:courier;">1. If the asparagus is thick, parboil it, then shock it in a bowl of ice water and drain. If the spears are thin, don’t bother.</span></p><span style="font-family:courier;"> </span><p><span style="font-family:courier;">2. Bring a large pot of water to a boil and salt it. Put a large skillet over high heat for 3 to 4 minutes. Add the oil, wait a few seconds, and add the asparagus and scallions. Cook, stirring, for a minute, then stir in the ginger and garlic. Cook until the asparagus is dry, hot, and beginning to brown and get tender, 5 to 10 minutes; remove the pan from the heat.</span></p><span style="font-family:courier;"> </span><p><span style="font-family:courier;">3. Cook the noodles in the boiling water until tender but not mushy. Check them frequently: The time will vary from a minute or 2 for thin rice noodles, to 5 minutes for soba, or up to 12 minutes for wide brown rice noodles. Drain the noodles, reserving some of the cooking liquid.</span></p><span style="font-family:courier;"> </span><p><span style="font-family:courier;">4. Turn the heat under the asparagus to medium. Add the noodles, snap peas , soy sauce, mirin, and about 1⁄2 cup of the reserved water to the skillet; continue to cook, stirring, until the asparagus and snap peas are heated through, about 5 minutes. Taste and adjust the seasoning. Divide the noodles among 4 bowls, spooning any extra broth in the pan over all. Serve hot.</span></p><span style="font-family:courier;"> </span><p><span style="font-family:courier;"><strong>Variations:</strong><br />You could easily add chicken or swap the vegetables for other types. The original recipe called for edamame instead of snap peas. Just use what you have on hand!<br /></span></p><span style="font-family:courier;"><br /><br />Adapted from Mark Bittman's <a href="http://markbittman.com/teriyaki-noodles-with-asparagus-and-edamame">recipe</a><br /></span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com0tag:blogger.com,1999:blog-9072999829538460722.post-10321664491809313702011-02-22T06:33:00.001-08:002011-07-01T17:48:20.804-07:00Breakfast Bars<font face=courier>This is an incredibly delicious, healthy, but most of all easy recipe that I use all the time. It is adaptable to an endless combination of flavors too! I throw in whatever I happen to have on hand. The main component is the honey-peanut butter to bind it together and a cereal as a base so don't stress if you don't have anything else lying around. I've had great success with puffed grains as a base but I've also used Life and Cheerio type cereals too.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCra3q4hyvIbDeWfSNEU9hmOrZXHne4XfQrOCgV7WpFiIl-wAcNEphFErlvFgZr7fO6zc0-Y_lBTih-tXcxBjbZ_9vPIVdqQ9Dp-lTcdPD36Z1OV_Dnf4ksqO0l78ax9fHLMas1NVEXk/s1600/breakfastbars.jpg"><img style="cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzCra3q4hyvIbDeWfSNEU9hmOrZXHne4XfQrOCgV7WpFiIl-wAcNEphFErlvFgZr7fO6zc0-Y_lBTih-tXcxBjbZ_9vPIVdqQ9Dp-lTcdPD36Z1OV_Dnf4ksqO0l78ax9fHLMas1NVEXk/s400/breakfastbars.jpg" alt="" id="BLOGGER_PHOTO_ID_5576524085842276338" border="0" /></a>
<br /><span style="font-weight: bold;">Breakfast Bars</span>
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<br />1/2 cup honey
<br />1 cup peanut butter
<br />1-2 cups cereal
<br />2 tbsp flax seeds
<br />2 tbsp wheat germ
<br />Optional additions: nuts, dried fruit, coconut, chocolate chips
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<br />In a small sauce pan melt together the honey and peanut butter until smooth. Combine all other ingredients in a large bowl and toss until well combined. Pour peanut butter mixture over and stir until everything is well coated. Press into an 8x11 inch pan and cool completely before cutting.Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com3tag:blogger.com,1999:blog-9072999829538460722.post-26859625246246330412009-09-29T15:18:00.000-07:002009-09-29T15:31:33.608-07:00Sweet Potato Fries<span style="font-family: courier new;">I am rather nutty about recreating my favorite foods from restaurants in my own kitchen. One of my favorite local places is a restaurant downtown called </span><a style="font-family: courier new;" href="http://www.tiptopcolumbus.com/">Tip Top</a><span style="font-family: courier new;">. Not only are they bike friendly but they make a mean sweet potato fry. After trying out a few different recipes here is my favorite recreation of those delectable fries (straight from Martha). Oh, and these are unexpectedly healthy!</span><br /><br /><br /><u style="font-family: courier new;">Sweet Potato Fries</u><br /><br /><span style="font-family: courier new;">1 large sweet potatoes (about a pound), skins on, scrubbed and cut into 4-inch sticks, each 1/2 inch thick</span><br /><span style="font-family: courier new;">2 egg whites </span><br /><span style="font-family: courier new;">spices of your choosing (I prefer salt, pepper, thyme, oregano, garlic powder & paprika) </span><br /><br /><br /><span style="font-family: courier new;">Start by preheating your oven to 450 degrees.</span><br /><br /><span style="font-family: courier new;">While that is warming up start cutting your sweet potato. The skin has almost 3 times the antioxidants than the potato flesh itself so keep those babies on! Typically, sweet potatoes (aka yams) are more dense than it's more common relative so to speed up the cooking process, place them in a microwave safe dish and cover them, cooking them on high for 2 minutes in the microwave. Let them rest for 5 minutes.</span><br /><br /><span style="font-family: courier new;">While they are resting, beat the egg whites until they are frothy then add the spices. Working in batches toss the fries in the egg mixture, letting all of the excess fall back into the bowl. Place them in a single layer on a baking sheet and put them in the oven. Bake 10 minutes then flip with a spatula, returning them to the oven to bake for 15 more minutes or until golden brown. </span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com7tag:blogger.com,1999:blog-9072999829538460722.post-19117304397302855582009-07-15T12:10:00.000-07:002011-07-01T17:49:56.847-07:00Orange Chicken with Couscous<span style="font-family: courier new;">I havn't put up a new recipe for ages. Forgive me. </span><br /><br /><br /><span style="font-family: courier new;">Couscous is basically tiny pasta, popular in north African cuisine. If you don't have it you can easily sub brown rice, just make sure you cook it before adding it to the broth.</span><br /><br /><span style="font-weight: bold; font-family: courier new;">Orange Chicken with Couscous</span><br /><br /><span style="font-family: courier new;">Marinade for chicken:</span><br /><span style="font-family: courier new;">1/2 cup 100% orange juice</span><br /><span style="font-family: courier new;">2 tbsp honey</span><br /><span style="font-family: courier new;">2 tbsp soy sauce</span><br /><span style="font-family: courier new;">2 cloves garlic</span><br /><span style="font-family: courier new;">1 lb boneless, skinless chicken breasts cut into 1 1/2 inch cubes</span><br /><br /><span style="font-family: courier new;">Couscous:</span><br /><span style="font-family: courier new;">1 cup chicken broth</span><br /><span style="font-family: courier new;">1/2 cup 100% orange juice</span><br /><span style="font-family: courier new;">1 scallion or 1/4 cup onion</span><br /><span style="font-family: courier new;">1 tbsp olive oil</span><br /><span style="font-family: courier new;">1/2 tsp salt</span><br /><span style="font-family: courier new;">1 cup uncooked couscous</span><br /><span style="font-family: courier new;">1/4 cup golden or dark raisins (optional)</span><br /><br /><br /><span style="font-family: courier new;">In a large bowl, combine the OJ, honey, soy sauce, and garlic. Put this into a bag and marinade the chicken in it for 20-30 minutes at room temp or up to 2 hours in the fridge. You will be adding this chicken to skewers so if you are using wooden ones, now is a good time to start soaking them in water.</span><br /><br /><span style="font-family: courier new;">Prepare the couscous in a medium bowl by adding the broth, OJ, scallion, oil, and salt together in a medium saucepan. Bring this to a boil and stir in the couscous and optional raisins. Cover the pan, remove it from the heat, and set it aside for 5 minutes. Fluff it with a fork and you are done.</span><br /><br /><span style="font-family: courier new;">Meanwhile, preheat the broiler. Thread the chicken onto the skewers. You will broil these for 2 minutes, then baste it with the remaining marinade. Broil 2 minutes longer or until the chicken is fully cooked. For a thicker baste, after removing the chicken from the bag bring the marinade to a boil and reduce it to your desired consistency. </span><br /><br /><span style="font-family: courier new;">Spoon the couscous onto a plate and top with the chicken after removing it from the skewers. </span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com4tag:blogger.com,1999:blog-9072999829538460722.post-20671434612330607062009-03-28T07:19:00.000-07:002009-03-28T07:30:24.184-07:00Macaroni and Cheese Pt. 2<span style="font-family:courier new;">Martha Stewart is one crazy lady but she has brought some great things to my life - parchment paper being the main one. But! second to parchment paper is this macaroni and cheese recipe. It really takes it up a notch from the standard recipe I've always made, which made use of only sharp cheddar. I like using Fontina cheese but you could also use Pecorino Romano or Gruyere.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3582/3391609233_7e921d7d6a.jpg"><img style="cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3582/3391609233_7e921d7d6a.jpg" alt="" border="0" /></a><br /><br /><br /><span style="font-weight: bold;font-family:courier new;" >Macaroni and Cheese</span> <span style="font-family:courier new;"><br /><br />4 tbsp butter</span> <span style="font-family:courier new;"><br />2 1/4 cups milk, hot</span><br /><span style="font-family:courier new;">1/4 cup AP flour</span> <span style="font-family:courier new;"><br />1 tsp salt</span> <span style="font-family:courier new;"><br />pinch of nutmeg</span><br /><span style="font-family:courier new;">pinch of black pepper</span><br /> <span style="font-family:courier new;">2 - 2 1/2 cups shredded sharp white Cheddar (I like Cabots)</span> <span style="font-family:courier new;"><br />1 cup (2 oz) shredded Fontina</span> <span style="font-family:courier new;"><br />2 cups elbow macaroni</span> <span style="font-family:courier new;"><br /><br />Melt butter in a medium sauce pan over medium heat. When the butter begins to bubble add the flour, whisking constantly for 1 minute. Add the hot milk and continue whisking until the mixture becomes thick and bubbly. </span> <span style="font-family:courier new;"><br /><br />Remove from heat and add pepper, nutmeg, salt, and cheese. Stir together until melted.</span> <span style="font-family:courier new;">While the cheese is melting, prepare macaroni according to the box. Drain when finished and add to the cheese sauce. Pour mixture into 2 quart casserole dish and serve. Top with more cheese if that's how you like it.</span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com3tag:blogger.com,1999:blog-9072999829538460722.post-69089094302736255462009-01-31T14:56:00.001-08:002009-01-31T15:06:05.106-08:00I love my crockpot<span style="font-family: courier new;">I'm a mom to two small kids, I also work from home and have a husband who is going back to college to be an Engineer. He also works, naturally. I say all of that to say that in order to maintain not only my house but my sanity I must at times rely on my crockpot. Don't get me wrong, I use it in a pinch and on the fly but I deeply love that little convenient contraption. It makes my life so much easier! The following recipe is really a deconstructed take on a taco, and it is on of my family's favorites. It is very versatile too - sometimes we use chicken, beef, no protein other times we play around with adding black beans or corn.</span><br /><br /><br /><a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3465/3241781505_8d2940d80e.jpg"><img style="cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3465/3241781505_8d2940d80e.jpg" alt="" border="0" /></a><br /><br /><span style="font-family: courier new;">2 bell peppers, cut into slices</span><br /><span style="font-family: courier new;">1 large onion, chopped</span><br /><span style="font-family: courier new;">10 oz of steak, cut into strips (or chicken breasts cut into strips)</span><br /><span style="font-family: courier new;">1 diced chipotle in adobo sauce</span><br /><span style="font-family: courier new;">1 taco seasoning packet</span><br /><br /><span style="font-family: courier new;">Slice peppers, dice onion, slice your protein, and toss it all in the taco seasoning packet. Dice the chipotle and add 1 tbsp of the adobo sauce from the can, reserving the rest for a later use. Pop this on high for 3-4 hours or 5-7 on low depending on how firm you like your peppers and onions to be.</span><br /><br /><span style="font-family: courier new;">Serve this over rice with a dollop of sour cream on top.</span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com0tag:blogger.com,1999:blog-9072999829538460722.post-36116831589177030642009-01-30T11:39:00.000-08:002009-01-30T11:40:42.488-08:00Cupcake Pops<span style="font-family: courier;"><center><div style="text-align: left;">i cross posted this entry from my primary journal. subscribers to both, excuse the hiccup.<br /><br /><br /></div><br /><img src="http://farm4.static.flickr.com/3117/3215987680_c1ae9a6b78.jpg" /><br /><a href="http://bakerella.blogspot.com/2008/04/make-your-cupcakes-pop.html">bakerella's cupcake pops</a></center><br /><br />well i finished the cupcake pops. through sheer will and determination not to let a recipe get the best of me, i finished those stinkin cupcake pops. to be quite honest the err was not on my part but that of the recipe/recipe maker. im not trying to knock bakerella, because i admire and love her & her creative style but if im being frank, the way the recipe is, i find it unimaginable to have the kind of results promised in her photos. the big problem is in the "chill in the freezer for 15 minutes" section. this is supposed to firm up the "dough" enough to allow for proper molding with the cookie cutter. NO WAY. i had my dough in the freezer over an hour and it was still bordering on being too mooshy. so my advice is that if you want to make this recipe freeze the balls overnight before dipping them in the icing or applying the lollipop sticks. once i did that they came out much nicer.<br /><br />would i make these again? maybe. i don't think i would make the cupcake type, instead i would make one of her many many other types that do not involve such molding. if you do make them, i also recommend getting the dough balls just a tiny bit wet in your hands before putting them through the cookie cutter. otherwise they stick to the metal.</span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com0tag:blogger.com,1999:blog-9072999829538460722.post-36425232101999321672009-01-30T07:44:00.000-08:002009-01-30T07:51:23.300-08:00Whole Wheat Banana Hazelnut Pancakes<span style="font-family: courier new;">My kids are obsessed with pancakes so I am expected to whip up new and creative variations on the general theme. Search my archives for some successful previous endeavors. This recipe tasted almost a little too delicious to be healthy! These disappeared too quickly to take a photo of.</span><br /><br /><br /><span style="font-family: courier new;">Banana Hazelnut Pancakes</span><br /><br /><span style="font-family: courier new;">1/2 cup AP flour</span><br /><span style="font-family: courier new;">1/2 cup whole wheat flour </span><br /><span style="font-family: courier new;">2 tsp baking powder</span><br /><span style="font-family: courier new;">1 tbsp sugar</span><br /><span style="font-family: courier new;">1/4 tsp nutmeg</span><br /><span style="font-family: courier new;">2/3 cup milk</span><br /><span style="font-family: courier new;">2 ripe bananas, mashed</span><br /><span style="font-family: courier new;">1 egg, lightly beaten</span><br /><span style="font-family: courier new;">1/4 - 1/2 cup chopped hazelnuts (aka filberts) </span><br /><br /><br /><span style="font-family: courier new;">Preheat a skillet over medium-high heat, spray lightly with oil. </span><br /><br /><span style="font-family: courier new;">Combine the flours, baking powder, sugar, and nutmeg and set aside. In another bowl combine milk, bananas, egg, and hazelnuts. Then add the wet to the dry and combine until smooth. </span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com1tag:blogger.com,1999:blog-9072999829538460722.post-15462568886011744692009-01-07T16:12:00.001-08:002009-01-07T18:34:55.341-08:00Steak<span style="font-family: courier new;">I defy you to dislike a steak from my house or any one of my forebearers. It's kind of just one of those things we are born loving and knowing how to do. Imagine the irony when I married a vegetarian! Each year for Christmas my parents buy us a share of a locally raised cow and we have been enjoying the bounty. There are many ways to make steak. My preferred method is grilling but seeing as how it is January in central Ohio we're doing this indoors in the cast iron skillet.</span><br /><br /><span style="font-family: courier new;">Also I will note that organic meats are always going to be your best bet. If you are unable to afford organic meat be sure to trim off as much fat as possible before consuming, as that is where pesticide residue is most concentrated.</span><br /><br /><br /><a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3079/3177517211_b5a9dc8d38.jpg"><img style="cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3079/3177517211_b5a9dc8d38.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold; font-family: courier new;">Steaks</span><br /><br /><span style="font-family: courier new;">2 ribeye steaks (or preferred cut)</span><br /><span style="font-family: courier new;">1 tsp peppercorns</span><br /><span style="font-family: courier new;">seasoned salt (I prefer something like Lawyr's)</span><br /><span style="font-family: courier new;">2 tbsp olive oil (or butter if you're feeling decadent)</span><br /><br /><br /><span style="font-family: courier new;">Rub the spices into the meat while a skillet, preferably a cast iron skillet, heats the oil or butter over medium-high heat.</span><br /><br /><span style="font-family: courier new;">Sear the meat well and flip once after 5-6 minutes per side or until desired crusty-ness has been achieved. Then remove from heat and put aluminum foil over them. This not only allows the juices to redistribute but actually the foil cooks them longer. Using a meat thermometer to determine desired doneness, eat when the following temperatures have been achieved:</span><br /><br /><div style="text-align: left; font-family: courier new;">Rare - 120 degrees F<br />Medium Rare - 125 degrees F<br />Medium - 130 degrees F<br /></div>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com3tag:blogger.com,1999:blog-9072999829538460722.post-86744057579759150802009-01-01T13:49:00.000-08:002009-01-01T13:53:42.279-08:00Baked Potato Soup<span style="font-family: courier new;">My sister in law and brother just had their first baby (Kylie!) this week. So I decided to make them a few meals to fill up their freezer. This soup was one of them and always reminds me of a restaurant in Texas called Salt Grass. They have an AMAZING baked potato soup there!</span><br /><br /><span style="font-family: courier new;">Oh and this soup was very hard to photograph so i skipped it. Sorry!</span><br /><br /><br /><span style="font-weight: bold; font-family: courier new;">Baked Potato Soup</span><br /><br /><span style="font-family: courier new;">8-12 slices bacon</span><br /><span style="font-family: courier new;">2/3 cup margarine</span><br /><span style="font-family: courier new;">2/3 cup all-purpose flour</span><br /><span style="font-family: courier new;">7 cups milk*</span><br /><span style="font-family: courier new;">4 large baked potatoes, peeled and cubed</span><br /><span style="font-family: courier new;">4 green onions, chopped (or 1 large regular onion)</span><br /><span style="font-family: courier new;">1 - 1 1/2 cups shredded Cheddar cheese</span><br /><span style="font-family: courier new;">1 cup sour cream</span><br /><span style="font-family: courier new;">1 teaspoon salt</span><br /><span style="font-family: courier new;">1 teaspoon ground black pepper</span> <!-- tool box --> <br /><br /><span style="font-family: courier new;">* If you like your soup creamy use 1 cup of heavy cream for 1 cup of the milk.</span><span style="font-weight: bold; font-family: courier new;"><br /><br /></span> <!-- DIRECTIONS --><span style="font-family: courier new;">Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.<br /><br />Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. </span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com2tag:blogger.com,1999:blog-9072999829538460722.post-20931979515709931872008-12-23T17:55:00.000-08:002008-12-23T18:02:39.449-08:00Oreo Truffles<span style="font-family: courier new;">This recipe is as easy to make as they are delicious. I bring these to many holiday parties and yet somehow I never end up bringing any home. Hmm...</span><br /><br /><a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3198/3131551821_05694b3fd8.jpg"><img style="cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3198/3131551821_05694b3fd8.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold; font-family: courier new;">Oreo Truffles</span><br /><br /><span style="font-family: courier new;">1 package Oreos (for Christmas try mint ones!)</span><br /><span style="font-family: courier new;">8 oz package of cream cheese, softened</span><br /><span style="font-family: courier new;">2 packages (16 oz total) semi-sweet Bakers chocolate, melted</span><br /><br /><span style="font-family: courier new;">Smash up the Oreos into crumbled pieces in your favorite fashion. I've used a blender, a rolling pin, a potato smasher, a hammer, and a fork. It's fun just whacking the daylights out of cookies. Add the softened cream cheese to the crumbs and mix together thoroughly.</span><br /><br /><span style="font-family: courier new;">Roll into 1 inch balls and dip these in the melted chocolate. Place onto wax paper to cool. Refrigerate leftovers.</span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com0tag:blogger.com,1999:blog-9072999829538460722.post-91386328136457898742008-12-23T07:45:00.000-08:002008-12-23T07:53:08.344-08:00Meatball Cassoulet<span style="font-family: courier new;">Cassoulet is a rustic stew from France that's traditionally made using white beans and a variety of meats. Work-saving frozen meatballs and a crock pot make this version extra easy! Navy or cannelli (white kidney) beans are tasty options as well. I used chick peas because that's what I had on hand and that's what my family likes.</span><br /><br /><a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3130/3125868315_98519eeeca.jpg"><img style="cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3130/3125868315_98519eeeca.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold; font-family: courier new;">Meatball Cassoulet</span><br /><br /><span style="font-family: courier new;">2 15 oz cans Garbanzo beans, rinsed and drained</span><br /><span style="font-family: courier new;">4 cups vegetable or tomato juice</span><br /><span style="font-family: courier new;">12 oz frozen cooked Italian meatballs, thawed</span><br /><span style="font-family: courier new;">8 oz cooked smoked turkey Polish sausage, sliced (Jennie O's is my favorite)</span><br /><span style="font-family: courier new;">1 finely chopped carrot</span><br /><span style="font-family: courier new;">1 finely chopped celery stalk</span><br /><span style="font-family: courier new;">1 cup chopped onion</span><br /><span style="font-family: courier new;">1 tbsp Worchestershire sauce</span><br /><span style="font-family: courier new;">1/2 tsp dried basil</span><br /><span style="font-family: courier new;">1/2 tsp dried oregano</span><br /><span style="font-family: courier new;">1/2 tsp paprika</span><br /><br /><span style="font-family: courier new;">Combine all ingredients into a slow cooker and cook on low 8-9 hours or high 4-5 hours.</span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com4tag:blogger.com,1999:blog-9072999829538460722.post-59894453211213058542008-12-16T16:52:00.000-08:002008-12-31T12:13:46.281-08:00Chocolate Toffee Pie<span style="font-family:courier new;">This entry will not have a photo because the pie was devoured in minutes by some of my great friends. And since I did not wish to cut the pie, take out a piece, photograph it, and then put it back before taking it to a party, ahem. You're just going to have to use your imagination. My recipe is an offshoot of one by </span><a style="font-family: courier new;" href="http://www.kraftfoods.com/kf/recipes/triple-layer-mud-pie-51081.aspx">Kraft</a><span style="font-family:courier new;">. That one utilizes pecans but I know quite a few of my friends either have nut allergies or do not care for the taste of them. But you can check out the pictures over there and they look deliciously similar!</span><br /><br /><br /><span style="font-weight: bold;font-family:courier new;" >Chocolate Toffee Pie</span><br /><br /><span style="font-family:courier new;">3 oz bittersweet chocolate</span><br /><span style="font-family:courier new;">1/4 cup sweetened condensed milk</span><br /><span style="font-family:courier new;">1 oreo pastry shell</span><br /><span style="font-family:courier new;">2 3 oz packages of instant chocolate pudding</span><br /><span style="font-family:courier new;">2 cups of 2% milk</span><br /><span style="font-family:courier new;">1 tub of cool whip, thawed</span><br /><span style="font-family:courier new;">desired amount of toffee</span><br /><br /><span style="font-family:courier new;">In a small sauce pan melt the chocolate. Remove from heat and add the condensed milk. Pour the mixture over the pastry shell. Layer your desired amount of toffee over this. I usually do about 3-4 oz. </span><br /><br /><span style="font-family:courier new;">In a mixing bowl add the pudding mix and the milk and whip for about 2 minutes. Spoon 1 1/2 cups of this over the toffee. Mix half of the Cool Whip with the remaining pudding and put that on top.<br /><br />Finally top all of that with the remaining half of the Cool Whip. If you want to get all fancy shave some chocolate strips or garnish with more toffee.<br /><br /><br /><br /><br />AND! the best part of making this, besides my friends delightful reaction was the endless <a href="http://www.youtube.com/watch?v=lich59xsjik">Cool Whip laughs</a> around our house.<br /></span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com5tag:blogger.com,1999:blog-9072999829538460722.post-69956959838120134542008-12-09T11:29:00.000-08:002008-12-09T11:35:24.437-08:00Cranberry Orange Muffins<span style="font-family: courier new;">The first Sunday of every month I am on our church's baking team, where I am to bring 10 dozen mini muffins to church to help feed the goers. Here is half of what I made (the other being boring banana nut muffins)</span><br /><br /><a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3198/3096277292_50a67f9da4.jpg"><img style="cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3198/3096277292_50a67f9da4.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold; font-family: courier new;">Cranberry Orange Muffins</span><br /><br /><span style="font-family: courier new;">1 cup dried cranberries (or craisins, or cherries!)</span><br /><span style="font-family: courier new;">1/4 cup fresh orange juice</span><br /><span style="font-family: courier new;">2 cups unbleached all-purpose flour</span><br /><span style="font-family: courier new;">2 teaspoons baking powder</span><br /><span style="font-family: courier new;">1/4 teaspoon fine salt</span><br /><span style="font-family: courier new;">1/2 cup unsalted butter, softened</span><br /><span style="font-family: courier new;">1 teaspoon grated orange zest</span><br /><span style="font-family: courier new;">2/3 cup granulated sugar, plus up to 1 tablespoon for topping, if desired</span><br /><span style="font-family: courier new;">2 large eggs, at room temperature</span><br /><span style="font-family: courier new;">1/2 cup milk</span> <!--concordance-end--><span style="font-weight: bold; font-family: courier new;"><br /><br /></span> <p style="font-family: courier new;"> Preheat the oven to 375 degrees F. </p><p style="font-family: courier new;">Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside. </p><p style="font-family: courier new;">Line muffin tins with papers or lightly brush a tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside. </p><p style="font-family: courier new;">In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. </p><p style="font-family: courier new;">Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar.<br /></p><p style="font-family: courier new;">Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm. </p>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com4tag:blogger.com,1999:blog-9072999829538460722.post-44236112513030410362008-12-09T11:23:00.000-08:002008-12-09T11:27:15.231-08:00Potato Soup with Ham<span style="font-family: courier new;">Each year my brother and I lovingly squabble over who gets to take home the Thanksgiving ham bone so we can transform it into some delicious soup. This year was my year and here is what I made. Sorry no photo. The broth wouldn't look right when I photographed it! So rather than an unappetizing photo, better none at all :) I made a double batch of this! </span><br /><br /><br /><span style="font-weight: bold; font-family: courier new;">Potato Soup with Ham</span><br /><br /><span style="font-family: courier new;">2 cups red potatoes, quartered</span><br /><span style="font-family: courier new;">3 tablespoons butter</span><br /><span style="font-family: courier new;">1 small onion, chopped fine</span><br /><span style="font-family: courier new;">3 tablespoons flour</span><br /><span style="font-family: courier new;">cayenne pepper</span><br /><span style="font-family: courier new;">black pepper</span><br /><span style="font-family: courier new;">3 cups milk</span><br /><span style="font-family: courier new;">1/2 teaspoon salt</span><br /><span style="font-family: courier new;">1 cup cooked, cubed ham</span><br /><span style="font-family: courier new;">1 cup shredded cheddar cheese</span><br /><span style="font-family: courier new;">fresh chopped parsley or chives for garnish, if desire</span><br /><br /><span style="font-family: courier new;">Cook potatoes in boiling water until tender. Drain; reserve 1 cup of the liquid.Melt butter in a saucepan over medium heat. Add onion; cook, stirring, until tender. Stir in flour; season with red and black pepper. Cook for about 3 more minutes, stirring. Add potatoes, reserved liquid, milk, and salt; stir well. Add ham; simmer for 5 minutes, stirring frequently. Remove from heat and let cool for about 5 minutes. Add cheese; stir until melted. Top with fresh parsley or chives, if desired.</span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com4tag:blogger.com,1999:blog-9072999829538460722.post-55328367678729823492008-12-05T07:12:00.000-08:002008-12-09T06:55:08.220-08:00Pumpkin Pancakes<a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3199/3079455185_ae318db191.jpg"><img style="cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3199/3079455185_ae318db191.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;font-family:courier new;" >Pumpkin Pancakes</span><br /><br /><span style="font-family:courier new;">2 cups all-purpose flour</span><br /><span style="font-family:courier new;">3 tablespoons brown sugar</span><br /><span style="font-family:courier new;">2 teaspoons baking powder</span><br /><span style="font-family:courier new;">1 teaspoon baking soda</span><br /><span style="font-family:courier new;">1 teaspoon ground allspice</span><br /><span style="font-family:courier new;">1 teaspoon ground cinnamon</span><br /><span style="font-family:courier new;">1/2 teaspoon ground ginger</span><br /><span style="font-family:courier new;">1/2 teaspoon salt</span><br /><span style="font-family:courier new;">1 1/2 cups milk</span><br /><span style="font-family:courier new;">1 cup pumpkin puree</span><br /><span style="font-family:courier new;">1 egg</span><br /><span style="font-family:courier new;">2 tablespoons vegetable oil<br /><br />In a bowl</span><span> <span style="font-family:courier new;">mix together the milk, pumpkin, egg, and oil. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.</span><br /><br /></span><span style="font-family:courier new;">Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. </span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com2tag:blogger.com,1999:blog-9072999829538460722.post-81874045380761102872008-12-03T07:41:00.000-08:002008-12-03T07:51:16.960-08:00Cherry Cobbler<span style="font-family:courier new;">My tastes border on fanatical when it comes to cherries. I have yet to find a setting where I do not gravitate & salivate over these little red fruits. This combines my favorite fruit with, in my opinion, a cold weather staple, cobbler.<br /><br /></span> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3197/3080290620_ec613f89b5.jpg"><img style="cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3197/3080290620_ec613f89b5.jpg" alt="" border="0" /></a> <span style="font-weight: bold;font-family:courier new;" ><br /><br />Cherry Cobbler</span><br /><br /><span style="font-family:courier new;">base:</span><br /><span style="font-family:courier new;">2 cups pitted sour cherries</span><br /><span style="font-family:courier new;">3/4 cup white sugar</span> <span style="font-family:courier new;"><br />1 tablespoon all-purpose flour</span> <span style="font-family:courier new;"><br /><br />crisp topping:</span> <span style="font-family:courier new;"><br />1/2 cup walnut bits</span> <span style="font-family:courier new;"><br />1/2 cup flour</span> <span style="font-family:courier new;"><br />3/4 cup brown sugar</span><br /><span style="font-family:courier new;">1/2 tsp cinnamon</span> <span style="font-family:courier new;"><br />3 tbsp chilled butter, cut into bits</span> <span style="font-family:courier new;"><br />1 cup rolled oats</span> <span style="font-family:courier new;"><br />1 egg white</span> <span style="font-family:courier new;"><br /><br />Preheat the oven to 375 degrees F.<br /><br />Place cherries into the bowl, and toss with the remaining 3/4 cup of sugar and 1 tablespoon of flour. Distribute the cherry mixture evenly over the bottom of a greased 9 X 13 inch dish.<br /><br />In another bowl combine the remaining ingredients and toss. Then pour over cherry mixture.<br /><br />Bake uncovered in the oven for 30 minutes.<br /></span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com0tag:blogger.com,1999:blog-9072999829538460722.post-21187700198447127582008-11-25T07:19:00.000-08:002009-03-05T10:01:16.454-08:00Pizza<span style="font-family:courier new;">Ah the universally pleasing food - PIZZA! Endless combinations and customizations, that is my favorite part about making pizza. You can make several dough balls and pop them in the freezer, then pull one out and thaw it a few hours before you're ready to get baking! My daughter Olive has a bit of an acid sensitivity so we tend to make a lot of white pizzas with a homemade oil sauce.</span> <span style="font-family:courier new;">My favorite white pizza is mozzarella cheese, pine nuts, tomato, and spinach. The below pictured pizza is half pepperoni/cheese, half red onion/tomato/pepperoni</span><br /><span style="font-weight: bold;font-family:courier new;" ><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3249/3058271209_c75ebf4c1e.jpg"><img style="cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3249/3058271209_c75ebf4c1e.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;font-family:courier new;" >Pizza</span> <span style="font-family:courier new;"><br /><br />dough-</span> <span style="font-family:courier new;"><br /><br /> * 1 teaspoon white sugar<br /> * 1 1/2 cups warm water (110 degrees F/45 degrees C)<br /> * 1 tablespoon active dry yeast<br /> * 1 tablespoon olive oil<br /> * 1 teaspoon salt<br /> * 2 cups whole wheat flour<br /> * 1 1/2 cups all-purpose flour<br /><br /><br />Dissolve sugar in the water and sprinkle with yeast. Set aside for 10 minutes to get frothy.<br /><br />Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour. <br /><br />When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled. <br /><br />Roll out to desired thinness. This recipe makes two thin crust pizzas or one thick. Top as desired. <br /><br />Bake at 425 15-20 minutes. For extra crispiness put the dough onto the rack while baking.</span> <span style="font-family:courier new;"><br /><br /><br />Pizza Oil-</span> <span style="font-family:courier new;"><br /><br />1 1/2 cups extra virgin olive oil</span> <span style="font-family:courier new;"><br />1-2 tsp each basil, oregano, thyme, rosemary</span> <span style="font-family:courier new;"><br />1 tsp salt</span> <span style="font-family:courier new;"><br /><br />Store in an airtight jar, let flavors infuse together for several hours. The longer the better! Refrigerate any leftovers. </span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com3tag:blogger.com,1999:blog-9072999829538460722.post-74444082549833234212008-11-20T09:32:00.000-08:002008-11-20T09:39:05.103-08:00Iced Pumpkin Cookies<span style="font-family: courier new;">This is the simplest of recipes. I've made these two weeks in a row and they do not last long! I recommend doubling the recipe, which uses up an entire can of pumpkin basically. But if you have other plans for the remainder of the can, by all means stick to the below mentioned</span><br /><br /><br /><a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3055/3045533921_9b56c2396f.jpg"><img style="cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3055/3045533921_9b56c2396f.jpg" alt="" border="0" /></a><br /><br /><span style="font-weight: bold; font-family: courier new;">Iced Pumpkin Cookies</span><br /><br /><span style="font-family: courier new;">2 1/2 cups all-purpose flour</span><br /><span style="font-family: courier new;">1 teaspoon baking powder</span><br /><span style="font-family: courier new;">1 teaspoon baking soda</span><br /><span style="font-family: courier new;">2 teaspoons ground cinnamon</span><br /><span style="font-family: courier new;">1/2 teaspoon ground nutmeg</span><br /><span style="font-family: courier new;">1/2 teaspoon ground cloves</span><br /><span style="font-family: courier new;">1/2 teaspoon salt</span><br /><span style="font-family: courier new;">1/2 cup butter, softened</span><br /><span style="font-family: courier new;">1 1/2 cups white sugar</span><br /><span style="font-family: courier new;">1 cup canned pumpkin puree</span><br /><span style="font-family: courier new;">1 egg</span><br /><span style="font-family: courier new;">1 teaspoon vanilla extract</span><br /><br /><span style="font-family: courier new;">Glaze:</span><br /><br /><span style="font-family: courier new;">2 cups confectioners' sugar</span><br /><span style="font-family: courier new;">3 tablespoons milk</span><br /><span style="font-family: courier new;">1 tablespoon melted butter</span><br /><span style="font-family: courier new;">1 teaspoon vanilla extract</span><br /><span style="font-family: courier new;"><br />Preheat your oven to 350 degrees F. In a medium bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set it aside.<br /><br />(Here I used my stand mixer but you can use a large bowl with a hand mixer too.) Cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.<br /><br />Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. (You can also use <a href="http://makefoodnotwar.blogspot.com/2008/04/carrot-cake-with-cream-cheese-icing.html">a cream cheese frosting</a> for these!)<br /><br />To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. </span><br /><br /><br /><br /><span style="font-family: courier new;">If I could pay our babysitter in cookies I would! </span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com0tag:blogger.com,1999:blog-9072999829538460722.post-14994049779060903512008-11-03T08:24:00.000-08:002008-11-03T08:34:57.271-08:00Pumpkin Walnut Muffins<span style="font-family: courier new;">I would like to give whomever invented this recipe a big smack on the lips. I think you'll agree. This recipe is worth the wait it takes to make it!</span><br /><br /><br /><a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3074/2992083916_07e3bc5e82.jpg"><img style="cursor: pointer; width: 333px; height: 500px;" src="http://farm4.static.flickr.com/3074/2992083916_07e3bc5e82.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold; font-family: courier new;">Pumpkin Walnut Muffins</span><br /><br /><span style="font-family: courier new;">2 cups sugar</span><br /><span style="font-family: courier new;">1/2 cup vegetable oil</span><br /><span style="font-family: courier new;">3 eggs</span><br /><span style="font-family: courier new;">1 1/2 cups canned pumpkin</span><br /><span style="font-family: courier new;">1/2 cup water</span><br /><span style="font-family: courier new;">2 cups bread flour</span><br /><span style="font-family: courier new;">1 1/2 teaspoons baking powder</span><br /><span style="font-family: courier new;">1 teaspoon baking soda</span><br /><span style="font-family: courier new;">1/2 teaspoon ground cloves</span><br /><span style="font-family: courier new;">3/4 teaspoon cinnamon</span><br /><span style="font-family: courier new;">1/2 teaspoon nutmeg</span><br /><span style="font-family: courier new;">1 teaspoon salt</span><br /><span style="font-family: courier new;">1 1/2 cups raisins</span><br /><span style="font-family: courier new;">1 cup chopped walnuts.</span><br /><br /><span style="font-family: courier new;">In a large bowl mix together the sugar, veggie oil, eggs, pumpkin, and water. Set aside. In another bowl mix together the remaining ingredients. Let stand at room temp for 1 hour.</span><br /><br /><span style="font-family: courier new;">Scoop into lined or greased muffin tins and bake at 400 for 15 minutes for regular sized muffins, 12-14 minutes for minis.</span>Olivehttp://www.blogger.com/profile/01520966443612804862noreply@blogger.com5