1 1/2 CUPS WHOLE WHEAT FLOUR
1 1/2 CUP INSTANT OATS
1/2 TEASPOON CINNAMON
1 TEASPOON BAKING SODA
1/8 TEASPOON SALT
1 CUP APPLESAUCE
2/3 CUP SKIM MILK
1/4 CUP SUGAR
2 TABLESPOONS OLIVE OIL
1 EGG
1 CUP FRESH BLUE BERRIES
PREHEAT OVEN TO 400.
MIX FIRST 5 INGREDIENTS IN LARGE BOWL UNTIL COMBINED WELL. ADD AND MIX THE REST OF THE INGREDIENTS.
BATTER SHOULD BE LUMPY.
FILL GREASED MUFFIN CUPS 2/3 FULL WITH BATTER.
BAKE FOR 20 MINUTES OR UNTIL GOLDEN BROWN AND TOOTHPICK COMES OUT CLEAN.
MAKES 12 MUFFINS.
Sunday, April 24, 2011
DID YOU KNOW THIS ABOUT CARROTS?
CARROTS ORIGINATED IN WHAT IS NOW AFGHANISTAN, IRAN, AND PAKISTAN AND BY ABOUT 1000 A.D., THEY WERE BEING GROWN FROM INDIA TO THE EASTERN MEDITERRANEAN. BY THE 1300S, PURPLE AND YELLOW CARROTS HAD SPREAD AS FAR AS WESTERN EUROPE AND CHINA. WHITE AND ORANGE CARROTS FIRST APPEARED IN EUROPE DURING THE 1700S. ORANGE CARROTS QUICKLY DISPLACED ALL OTHER COLORS AND DOMINATED THE WORLD TO THIS DAY.
CARROTS ARE AN EXCELLENT SOURCE OF VITAMIN A.
CARROTS ARE AN EXCELLENT SOURCE OF VITAMIN A.
DARK CHOCOLATE BEETROOT BROWNIE
6 OZ DARK CHOCOLATE
3/4 CUP BUTTER
1 1/2 CUP GRANULATED SUGAR
3 LARGE EGGS, LIGHTLY BEATEN
1/2 CUP BEETROOT, SHREDDED FINE
1 TEASPOON VANILLA EXTRACT
1 CUP FLOUR
PREHEAT OVEN TO 325.
BUTTER AND FLOUR DUST A 9X13-INCH PAN.
BREAK THE DARK CHOCOLATE INTO CHUNKS AND CUT THE BUTTER UP AND PLACE BOTH INTO A DOUBLE BOILER OR A LARGE METAL BOWL OVER A POT OF BOILING WATER.
MIX CONSTANTLY TO PREVENT BURNING UNTIL CHOCOLATE AND BUTTER MELTS.
TURN OFF HEAT AND LEAVE BOWL ON TOP OF POT.
ADD SUGAR AND STIR.
NEXT MIX IN THE SLIGHTLY BEATEN EGGS, SHREDDED BEETROOT AND VANILLA UNTIL WELL BLENDED.
ADD THE FLOUR AND STIR UNTIL WELL INTEGRATED.
POUR THE BATTER INTO THE PREPARED BAKING DISH.
BAKE BROWNIE FOR 35 MINUTES OR UNTIL KNIFE INSERTED INTO CENTER COMES OUT CLEAN.
MAKES 24 SMALL SQUARES.
3/4 CUP BUTTER
1 1/2 CUP GRANULATED SUGAR
3 LARGE EGGS, LIGHTLY BEATEN
1/2 CUP BEETROOT, SHREDDED FINE
1 TEASPOON VANILLA EXTRACT
1 CUP FLOUR
PREHEAT OVEN TO 325.
BUTTER AND FLOUR DUST A 9X13-INCH PAN.
BREAK THE DARK CHOCOLATE INTO CHUNKS AND CUT THE BUTTER UP AND PLACE BOTH INTO A DOUBLE BOILER OR A LARGE METAL BOWL OVER A POT OF BOILING WATER.
MIX CONSTANTLY TO PREVENT BURNING UNTIL CHOCOLATE AND BUTTER MELTS.
TURN OFF HEAT AND LEAVE BOWL ON TOP OF POT.
ADD SUGAR AND STIR.
NEXT MIX IN THE SLIGHTLY BEATEN EGGS, SHREDDED BEETROOT AND VANILLA UNTIL WELL BLENDED.
ADD THE FLOUR AND STIR UNTIL WELL INTEGRATED.
POUR THE BATTER INTO THE PREPARED BAKING DISH.
BAKE BROWNIE FOR 35 MINUTES OR UNTIL KNIFE INSERTED INTO CENTER COMES OUT CLEAN.
MAKES 24 SMALL SQUARES.
BLUE CHEESE MOUSSE CROSTINI
1/2 POUND BLUE CHEESE (YOUR FAVORITE)
3 TABLESPOONS HEAVY CREAM
1 TABLESPOON HONEY
3 OUNCES WALNUTS
2 TABLESPOONS CHIVES, CHOPPED FINE
PLACE BLUE CHEESE AND CREAM IN A PROCESSOR RUN IT FOR A FEW MINUTES AND THEN ADD HONEY, WALNUTS AND CHIVES.
MIX UNTIL SMOOT AND SOFT LIKE A MOUSSE.
SERVE ON CROSTINI.
MAKES ABOUT A CUP.
3 TABLESPOONS HEAVY CREAM
1 TABLESPOON HONEY
3 OUNCES WALNUTS
2 TABLESPOONS CHIVES, CHOPPED FINE
PLACE BLUE CHEESE AND CREAM IN A PROCESSOR RUN IT FOR A FEW MINUTES AND THEN ADD HONEY, WALNUTS AND CHIVES.
MIX UNTIL SMOOT AND SOFT LIKE A MOUSSE.
SERVE ON CROSTINI.
MAKES ABOUT A CUP.
Tuesday, April 12, 2011
BBQ MEATBALLS
JUST COMBINE YOUR FAVORITE MEATBALLS WITH YOUR FAVORITE BBQ SAUCE AND THERE YOU HAVE IT.
IF YOU USE ITALIAN MEATBALLS ONCE YOU ADD THE SAUCE YOU CAN'T TELL THEY WERE ITALIAN.
THEY MAKE A GREAT FILLER FOR ANY APPETIZER PARTY.
BAKE FROZEN MEATBALLS AT 350 FOR 45 MINUTES.
IF YOU USE ITALIAN MEATBALLS ONCE YOU ADD THE SAUCE YOU CAN'T TELL THEY WERE ITALIAN.
THEY MAKE A GREAT FILLER FOR ANY APPETIZER PARTY.
BAKE FROZEN MEATBALLS AT 350 FOR 45 MINUTES.
WHEAT CHEESY TURNOVERS
6 OUNCES CREAM CHEESE, SOFTENED
1 CUP BUTTER, SOFTENED
2 CUPS WHEAT FOUR
3 EGGS, BEATEN
2 CUPS SHREDDED MUENSTER CHEESE
2 TABLESPOONS GRATED ONION
1/2 TEASPOON HOT SAUCE
1/4 TEASPOON SALT
2 EGG WHITES, BEATEN
3 TABLESPOONS SESAME SEEDS
COMBINE FIRST TWO INGREDIENTS IN A LARGE MIXING BOWL AT MEDIUM SPEED UNTIL SMOOTH.
ADD FLOUR AND BEAT WELL.
DIVIDE DOUGH IN HALF AND SHAPE INTO TWO BALLS. WRAP IN PLASTIC WRAP AND CHILL FOR ONE HOUR.
COMBINE NEXT FIVE INGREDIENTS, MIXING WELL TO FORM FILLING.
ROLL PASTRY ONE BALL AT A TIME INTO 1/8 INCH THICKNESS ON A LIGHTLY FLOURED SURFACE.
CUT 2 1/2-INCH CIRCLES AND REROLL SCRAPS AND REPEAT UNTIL YOU HAVE AS MANY CIRCLES YOU CAN MAKE.
PLACE ONE TEASPOON OF MIXTURE IN CENTER OF EACH CIRCLE.
BRUSH EDGES WITH WATER FOLD IN HALF AND SEAL.
PLACE TURNOVERS ON UN GREASED BAKING SHEET AND BRUSH WITH BEATEN EGG WHITES.
SPRINKLE WITH SESAME SEEDS AND BAKE AT 350 FOR 20 MINUTES OR UNTIL GOLDEN BROWN.
MAKES 5 DOZENS.
1 CUP BUTTER, SOFTENED
2 CUPS WHEAT FOUR
3 EGGS, BEATEN
2 CUPS SHREDDED MUENSTER CHEESE
2 TABLESPOONS GRATED ONION
1/2 TEASPOON HOT SAUCE
1/4 TEASPOON SALT
2 EGG WHITES, BEATEN
3 TABLESPOONS SESAME SEEDS
COMBINE FIRST TWO INGREDIENTS IN A LARGE MIXING BOWL AT MEDIUM SPEED UNTIL SMOOTH.
ADD FLOUR AND BEAT WELL.
DIVIDE DOUGH IN HALF AND SHAPE INTO TWO BALLS. WRAP IN PLASTIC WRAP AND CHILL FOR ONE HOUR.
COMBINE NEXT FIVE INGREDIENTS, MIXING WELL TO FORM FILLING.
ROLL PASTRY ONE BALL AT A TIME INTO 1/8 INCH THICKNESS ON A LIGHTLY FLOURED SURFACE.
CUT 2 1/2-INCH CIRCLES AND REROLL SCRAPS AND REPEAT UNTIL YOU HAVE AS MANY CIRCLES YOU CAN MAKE.
PLACE ONE TEASPOON OF MIXTURE IN CENTER OF EACH CIRCLE.
BRUSH EDGES WITH WATER FOLD IN HALF AND SEAL.
PLACE TURNOVERS ON UN GREASED BAKING SHEET AND BRUSH WITH BEATEN EGG WHITES.
SPRINKLE WITH SESAME SEEDS AND BAKE AT 350 FOR 20 MINUTES OR UNTIL GOLDEN BROWN.
MAKES 5 DOZENS.
Monday, April 11, 2011
COCONUT SHRIMP WONTONS
1 CUP SHRIMP, COOKED AND CHOPPED
1 CUP COCONUT FLAKES
3 OUNCES CREAM CHEESE, SOFTENED
1 JAR SHRIMP SAUCE
60 WONTON WRAPPERS
OLIVE OIL
1/4 CUP HONEY
MIX FIRST THREE INGREDIENTS AND 1/2 CUP SHRIMP SAUCE IN A MEDIUM BOWL.
PLACE 2 TEASPOONS OF SHRIMP MIXTURE ON CENTER OF EACH WONTON.
WET EDGES WITH WATER AND FOLD TO FORM TRIANGLE WHEN FIRMLY SEALED.
REPEAT WITH REMAINING WONTON WRAPPERS.
HEAT 1/4 INCH IN DEPTH OF OIL IN LARGE SKILLET.
FRY WONTONS TURNING ONCE UNTIL LIGHT GOLDEN BROWN.
REMOVE AND DRAIN ON PAPER TOWELS.
COMBINE REMAINING SHRIMP SAUCE AND HONEY TO MAKE DIPPING SAUCE AND SERVE WITH WONTONS.
MAKES 60 WONTONS.
1 CUP COCONUT FLAKES
3 OUNCES CREAM CHEESE, SOFTENED
1 JAR SHRIMP SAUCE
60 WONTON WRAPPERS
OLIVE OIL
1/4 CUP HONEY
MIX FIRST THREE INGREDIENTS AND 1/2 CUP SHRIMP SAUCE IN A MEDIUM BOWL.
PLACE 2 TEASPOONS OF SHRIMP MIXTURE ON CENTER OF EACH WONTON.
WET EDGES WITH WATER AND FOLD TO FORM TRIANGLE WHEN FIRMLY SEALED.
REPEAT WITH REMAINING WONTON WRAPPERS.
HEAT 1/4 INCH IN DEPTH OF OIL IN LARGE SKILLET.
FRY WONTONS TURNING ONCE UNTIL LIGHT GOLDEN BROWN.
REMOVE AND DRAIN ON PAPER TOWELS.
COMBINE REMAINING SHRIMP SAUCE AND HONEY TO MAKE DIPPING SAUCE AND SERVE WITH WONTONS.
MAKES 60 WONTONS.
SPINACH AND FETA WONTONS
1-10 OUNCE FROZEN CHOPPED SPINACH, THAWED NOT DRAINED
5 OUNCES FETA CHEESE
3/4 CUP PANKO BREAD CRUMBS
3 EGGS, LIGHTLY BEATEN
1 TABLESPOON DRIED DILL WEED
1 1/2 TEASPOON DRIED OREGANO
SALT AND PEPPER TO YOUR TASTE
30 TO 40 WONTON WRAPPERS
1 EGG, BEATEN
OLIVE OIL FOR FRYING
COMBINE FIRST 7 INGREDIENTS AND MIX WELL.
PUT A TABLESPOON OF THE FILLING IN THE CETER OF EACH WONTON.
BRUSH EDGES OF WRAPPER WITH BEATEN EGG.
ENCLOSE FILLING BY FOLDING WRAPPER SO OPPOSITE CORNERS MEET FORMING A TRIANGLE.
PRESS EDGES TOGETHER TO SEAL.
REPEAT UNTIL ALL FILLING IS USED.
HEAT AT LEAST 2 INCHES OF OIL IN A DEEP FRYING PAN. DROP WONTONS, ONE AT A TIME, IN A SINGLE LAYER, TURNING ONCE, UNTIL GOLDEN BROWN ON EACH SIDE.
DRAIN ON PAPER TOWELS.
MAY BE FRIED EARLIER IN THE DAY AND REHEATED IN A 375 OVEN FOR A FEW MINUTES.
MAKES 30 TO 40 WONTONS.
5 OUNCES FETA CHEESE
3/4 CUP PANKO BREAD CRUMBS
3 EGGS, LIGHTLY BEATEN
1 TABLESPOON DRIED DILL WEED
1 1/2 TEASPOON DRIED OREGANO
SALT AND PEPPER TO YOUR TASTE
30 TO 40 WONTON WRAPPERS
1 EGG, BEATEN
OLIVE OIL FOR FRYING
COMBINE FIRST 7 INGREDIENTS AND MIX WELL.
PUT A TABLESPOON OF THE FILLING IN THE CETER OF EACH WONTON.
BRUSH EDGES OF WRAPPER WITH BEATEN EGG.
ENCLOSE FILLING BY FOLDING WRAPPER SO OPPOSITE CORNERS MEET FORMING A TRIANGLE.
PRESS EDGES TOGETHER TO SEAL.
REPEAT UNTIL ALL FILLING IS USED.
HEAT AT LEAST 2 INCHES OF OIL IN A DEEP FRYING PAN. DROP WONTONS, ONE AT A TIME, IN A SINGLE LAYER, TURNING ONCE, UNTIL GOLDEN BROWN ON EACH SIDE.
DRAIN ON PAPER TOWELS.
MAY BE FRIED EARLIER IN THE DAY AND REHEATED IN A 375 OVEN FOR A FEW MINUTES.
MAKES 30 TO 40 WONTONS.
PEANUT BUTTER CHOCOLATE CHIP WHEAT COOKIES
1 CUP + 2 TABLESPOONS WHOLE WHEAT FLOUR
1 TEASPOON BAKING SODA
1/2 TEASPOON ROCK SALT
1/2 CUP BROWN SUGAR
1/2 CUP SUGAR
1/2 CUP UNSALTED BUTTER, AT ROOM TEMPERATURE
2 LARGE EGGS
1/2 CUP ORGANIC CHUNKY PEANUT BUTTER
1/2 CUP ROLLED OATS
1/4 CUP WHEAT GERM
1/2 CUP CHOCOLATE CHIPS
1/2 CUP UNSALTED PEANUTS, CHOPPED
PREHEAT OVEN TO 350.
LINE 2 COOKIE SHEETS WITH FOIL AND LIGHTLY GREASE.
WHISK TOGETHER FLOUR, BAKING SODA, AND SALT THEN SET ASIDE.
INA LARGE BOWL BEAT SUGARS AND BUTTER FOR ABOUT 3 MINUTES. THEN ADD EGGS AND PEANUT BUTTER. ADD OATS AND BEAT AT REDUCED SPEED UNTIL COMBINED.
GRADUALLY BEAT IN FLOUR MIXTURE.
STIR IN WHEAT GERM, CHOCOLATE CHIPS, AND PEANUTS.
SCOOP DOUGH INTO BALLS ON FOIL, ABOUT 1 1/4 INCH APART.
BAKE FOR 10 MINUTES UNTIL TOPS ARE GOLDEN BROWN.
ALLOW TO COOL FOR A FEW MINUTES BEFORE REMOVING TO SERVE.
MAKES 2 DOZEN COOKIES.
THE CHICKEN BREAST COOKED TO PERFECTION EVERY TIME!!!!
SEASON CHICKEN BREAST TO YOUR LIKING.
TAKE A LARGE SKILLET WITH A LID OVER HIGH HEAT.
IN A LITTLE OLIVE OIL SEAR EACH SIDE FOR 2 1/2 MINUTES (5 MINUTES TOTAL).
TURN HEAT OFF AND LET SIT WITH LID ON FOR EXACTLY 15 MINUTES (LID MUST STAY ON TO FINISH COOKING PROCESS).
TAKE A LARGE SKILLET WITH A LID OVER HIGH HEAT.
IN A LITTLE OLIVE OIL SEAR EACH SIDE FOR 2 1/2 MINUTES (5 MINUTES TOTAL).
TURN HEAT OFF AND LET SIT WITH LID ON FOR EXACTLY 15 MINUTES (LID MUST STAY ON TO FINISH COOKING PROCESS).
Sunday, April 10, 2011
BULGOGI
1 TEASPOON GROUND GINGER
3/4 TEASPOON GARLIC, MINCED
1/4 TEASPOON SESAME SEED
CRUSHED RED PEPPER TO YOUR TASTE
2/3 CUP SOY SAUCE
2/3 CUP WATER
1/2 CUP BROWN SUGAR
1/3 CUP WHITE VINEGAR
3 POUNDS BEEF, JULIENNE
1 GREEN ONION, THINLY SLICED
COMBINE FIRST 8 INGREDIENTS TO FORM THE MARINADE.
POUR MARINADE OVER BEEF, COVER AND REFRIGERATE FOR AT LEAST 1 HOUR.
SET ASIDE MARINADE AND STIR FRY BEEF IN WOK OR LARGE PAN OVER HIGH HEAT UNTIL DONE.
SERVE OVER PREPARED RICE NOODLES WITH SLICED GREEN ONIONS ON TOP.
BOIL MARINADE FOR ABOUT 10 MINUTES AND REDUCE FOR AN AMAZING SAUCE TO DRIZZLE OVER THIS DISH OR ADD 2 TABLESPOONS OF PEANUT BUTTER AND MAKE A DIPPING SAUCE FOR SATAY.
MAKES 3 SERVINGS.
3/4 TEASPOON GARLIC, MINCED
1/4 TEASPOON SESAME SEED
CRUSHED RED PEPPER TO YOUR TASTE
2/3 CUP SOY SAUCE
2/3 CUP WATER
1/2 CUP BROWN SUGAR
1/3 CUP WHITE VINEGAR
3 POUNDS BEEF, JULIENNE
1 GREEN ONION, THINLY SLICED
COMBINE FIRST 8 INGREDIENTS TO FORM THE MARINADE.
POUR MARINADE OVER BEEF, COVER AND REFRIGERATE FOR AT LEAST 1 HOUR.
SET ASIDE MARINADE AND STIR FRY BEEF IN WOK OR LARGE PAN OVER HIGH HEAT UNTIL DONE.
SERVE OVER PREPARED RICE NOODLES WITH SLICED GREEN ONIONS ON TOP.
BOIL MARINADE FOR ABOUT 10 MINUTES AND REDUCE FOR AN AMAZING SAUCE TO DRIZZLE OVER THIS DISH OR ADD 2 TABLESPOONS OF PEANUT BUTTER AND MAKE A DIPPING SAUCE FOR SATAY.
MAKES 3 SERVINGS.
BEEF TERIYAKI RICE BOWL
3 QUART COOKED WHOLE GRAIN BROWN RICE
1 QUART STEAMED BROCCOLI FLORETS
3 CUPS SAUTEED RED BELL PEPPER STRIPS
3 CUPS STEAMED PEA PODS
3 CUPS STEAMED CARROT CIRCLES
2 1/2 POUNDS COOKED TERIYAKI-GLAZED BEEF STRIPS
3 CUPS OF YOUR FAVORITE TERIYAKI SAUCE
1 1/2 CUPS SCALLIONS, SLICED THIN
FOR EACH SERVING PLACE 1 CUP RICE IN DEEP SERVING BOWL.
TOP RICE WITH A 1 CUP COMBINATION OF STEAMED/SAUTEED VEGETABLES AND 4 OUNCES TERIYAKI BEEF STRIPS.
SPOON 2 TABLESPOONS OF TERIYAKI GLAZE OVER MEAT.
GARNISH WITH SCALLIONS.
MAKES ABOUT 12 SERVINGS.
1 QUART STEAMED BROCCOLI FLORETS
3 CUPS SAUTEED RED BELL PEPPER STRIPS
3 CUPS STEAMED PEA PODS
3 CUPS STEAMED CARROT CIRCLES
2 1/2 POUNDS COOKED TERIYAKI-GLAZED BEEF STRIPS
3 CUPS OF YOUR FAVORITE TERIYAKI SAUCE
1 1/2 CUPS SCALLIONS, SLICED THIN
FOR EACH SERVING PLACE 1 CUP RICE IN DEEP SERVING BOWL.
TOP RICE WITH A 1 CUP COMBINATION OF STEAMED/SAUTEED VEGETABLES AND 4 OUNCES TERIYAKI BEEF STRIPS.
SPOON 2 TABLESPOONS OF TERIYAKI GLAZE OVER MEAT.
GARNISH WITH SCALLIONS.
MAKES ABOUT 12 SERVINGS.
INTRODUCING "THE SPARE RIB"
1 CUP BROWN SUGAR
1 CUP SOY SAUCE
1/2 CUP WATER
1/4 CUP RICE WINE
1 SMALL ONION, DICED
1 PEAR, PEELED AND DICED
4 GARLIC CLOVES, DICED
2 TABLESPOONS SESAME OIL
SALT AND PEPPER TO TASTE
1/4 CUP ROASTED SESAME SEEDS
2 SCALLIONS, SLICED THIN
2 SLABS OF SPARE RIBS
COMBINE FIRST NINE INGREDIENTS AND COOK OVER HIGH HEAT.
BRING TO A BOIL AND REDUCE HEAT.
SIMMER UNTIL REDUCED IN HALF (20 MNUTES).
COOL OVER NIGHT.
STRAIN MIXTURE AND ADD ROASTED SESAME SEEDS AND SLICED SCALLIONS.
BRUSH SAUCE ON SPARE RIBS AND GRILL OR COOK ING OVEN CONTINUING TO BASTE UNTIL RIBS ARE DONE AND SAUCE IS GONE.
CUT RIBS BETWEEN BONES AND SERVE HOT.
MAKES ABOUT 1 CUP OF SAUCE.
1 CUP SOY SAUCE
1/2 CUP WATER
1/4 CUP RICE WINE
1 SMALL ONION, DICED
1 PEAR, PEELED AND DICED
4 GARLIC CLOVES, DICED
2 TABLESPOONS SESAME OIL
SALT AND PEPPER TO TASTE
1/4 CUP ROASTED SESAME SEEDS
2 SCALLIONS, SLICED THIN
2 SLABS OF SPARE RIBS
COMBINE FIRST NINE INGREDIENTS AND COOK OVER HIGH HEAT.
BRING TO A BOIL AND REDUCE HEAT.
SIMMER UNTIL REDUCED IN HALF (20 MNUTES).
COOL OVER NIGHT.
STRAIN MIXTURE AND ADD ROASTED SESAME SEEDS AND SLICED SCALLIONS.
BRUSH SAUCE ON SPARE RIBS AND GRILL OR COOK ING OVEN CONTINUING TO BASTE UNTIL RIBS ARE DONE AND SAUCE IS GONE.
CUT RIBS BETWEEN BONES AND SERVE HOT.
MAKES ABOUT 1 CUP OF SAUCE.
SWEET AND SPICY SALMON RUB
2 TEASPOONS SMOKED PAPRIKA
2 TEASPOONS BROWN SUGAR
1/2 TEASPOON GROUND CUMIN
1/2 TEASPOON COARSE GROUND BLACK PEPPER
1/2 TEASPOON ROCK SALT
1/2 TEASPOON COCOA POWDER
1/4 TEASPOON RED CHILI FLAKES
4 SALMON FILLETS
1 TABLESPOON OLIVE OIL
PREHEAT OVEN TO 400.
MIX FIRST 7 INGREDIENTS TOGETHER.
RUB SPICE MIXTURE ALL OVER THE SALMON FILLETS.
LET DRY RUBBED SALMON REST FOR ABOUT 5 MINUTES TO LET FLAVORS SET.
HEAT OLIVE OIL IN FRYING PAN ON MED-HIGH HEAT AND COOK SALMON FOR 4 MINUTES, UNTIL BROWN.
REMOVE SALMON FROM PAN AND PLACE IN AN OVEN PROOF PAN AND BAKE FOR 10 MORE MINUTES UNTIL OPAQUE THROUGHOUT.
MAKES ENOUGH FOR FOR FILLETS.
2 TEASPOONS BROWN SUGAR
1/2 TEASPOON GROUND CUMIN
1/2 TEASPOON COARSE GROUND BLACK PEPPER
1/2 TEASPOON ROCK SALT
1/2 TEASPOON COCOA POWDER
1/4 TEASPOON RED CHILI FLAKES
4 SALMON FILLETS
1 TABLESPOON OLIVE OIL
PREHEAT OVEN TO 400.
MIX FIRST 7 INGREDIENTS TOGETHER.
RUB SPICE MIXTURE ALL OVER THE SALMON FILLETS.
LET DRY RUBBED SALMON REST FOR ABOUT 5 MINUTES TO LET FLAVORS SET.
HEAT OLIVE OIL IN FRYING PAN ON MED-HIGH HEAT AND COOK SALMON FOR 4 MINUTES, UNTIL BROWN.
REMOVE SALMON FROM PAN AND PLACE IN AN OVEN PROOF PAN AND BAKE FOR 10 MORE MINUTES UNTIL OPAQUE THROUGHOUT.
MAKES ENOUGH FOR FOR FILLETS.
SPICY PEPPER AND ONION MARINADE
THIS IS A GOOD MARINADE TO USE WHEN MAKING BURRITOS OR CHIMICHANGAS.
1/3 CUP OLIVE OIL
3 1-INCH PIECES YELLOW ONION
2 MEDIUM GREEN ONION, MEDIUM DICE
1/2 POBLANO CHILE, SEEDED AND CUT INTO 1-INCH PIECES
1 JALAPENO, SEEDED AND FINE DICED
1 TEASPOON GROUND MIXED PEPPERCORNS
1 TEASPOON WORCESTERSHIRE SAUCE
1/2 TEASPOON SUGAR
SALT TO TASTE
COMBINE ALL INGREDIENTS IN A FOOD PROCESSOR.
POUR MARINADE INTO A LARGE ZIPLOCK BAG, AND PLACE 4 TO 6 SERVING OF BEEF, PORK OR CHICKEN.
SEAL AND TOSS TO COAT.
REFRIGERATE FOR AT LEAST 4 HOURS, TURNING OCCASIONALLY.
REMOVE MEAT FROM MARINADE.
GRILL MEAT TO YOUR LIKING.
MAKES ABOUT 1 CUP OF MARINADE.
1/3 CUP OLIVE OIL
3 1-INCH PIECES YELLOW ONION
2 MEDIUM GREEN ONION, MEDIUM DICE
1/2 POBLANO CHILE, SEEDED AND CUT INTO 1-INCH PIECES
1 JALAPENO, SEEDED AND FINE DICED
1 TEASPOON GROUND MIXED PEPPERCORNS
1 TEASPOON WORCESTERSHIRE SAUCE
1/2 TEASPOON SUGAR
SALT TO TASTE
COMBINE ALL INGREDIENTS IN A FOOD PROCESSOR.
POUR MARINADE INTO A LARGE ZIPLOCK BAG, AND PLACE 4 TO 6 SERVING OF BEEF, PORK OR CHICKEN.
SEAL AND TOSS TO COAT.
REFRIGERATE FOR AT LEAST 4 HOURS, TURNING OCCASIONALLY.
REMOVE MEAT FROM MARINADE.
GRILL MEAT TO YOUR LIKING.
MAKES ABOUT 1 CUP OF MARINADE.
PEANUT BUTTER MARINADE
1 1/2 POURABLE PEANUT BUTTER
1 1/2 CUPS SOY SAUCE
1/2 CUP HONEY
3 TABLESPOONS LEMON JUICE
1 1/2 TEASPOONS GROUND GINGER
1 TABLESPOON GARLIC, MINCED
1/2 TEASPOON RED-PEPPER FLAKES
STIR TOGETHER FIRST 4 INGREDIENTS AND THEN ADD THE REST.
POUR MARINADE EVENLY OVER MEAT OR VEGETABLES.
COVER AND REFRIGERATE FOR 6 TO 8 HOURS, TURNING MEAT ONCE.
BE SURE TO WIPE EXCESS MARINADE FROM MEAT AND DISCARD.
BAKE OR GRILL UNTIL DONE TO YOUR LIKING.
MAKES ABOUT 3 1/2 CUPS.
1 1/2 CUPS SOY SAUCE
1/2 CUP HONEY
3 TABLESPOONS LEMON JUICE
1 1/2 TEASPOONS GROUND GINGER
1 TABLESPOON GARLIC, MINCED
1/2 TEASPOON RED-PEPPER FLAKES
STIR TOGETHER FIRST 4 INGREDIENTS AND THEN ADD THE REST.
POUR MARINADE EVENLY OVER MEAT OR VEGETABLES.
COVER AND REFRIGERATE FOR 6 TO 8 HOURS, TURNING MEAT ONCE.
BE SURE TO WIPE EXCESS MARINADE FROM MEAT AND DISCARD.
BAKE OR GRILL UNTIL DONE TO YOUR LIKING.
MAKES ABOUT 3 1/2 CUPS.
RASPBERRY MANGO SALSA
1 CONTAINER OF RASPBERRIES
1 RIPE MANGO, PEELED AND DICED
3 SCALLIONS, TRIMED AND THINLY SLICED
2 TABLESPOONS ORANGE JUICE
1 TABLESPOON OLIVE OIL
1 TABLESPOON MINT, SLICED THIN
SALT AND PEPPER TO TASTE.
IN A SMALL BOWL BLEND ALL INGREDIENTS TOGETHER.
MAKES 1 CUP SALSA.
1 RIPE MANGO, PEELED AND DICED
3 SCALLIONS, TRIMED AND THINLY SLICED
2 TABLESPOONS ORANGE JUICE
1 TABLESPOON OLIVE OIL
1 TABLESPOON MINT, SLICED THIN
SALT AND PEPPER TO TASTE.
IN A SMALL BOWL BLEND ALL INGREDIENTS TOGETHER.
MAKES 1 CUP SALSA.
LAMB CHOPS
8 LAMB CHOPS
2 TABLESPOONS OLIVE OIL
1 TEASPOON DRIED SAGE
1 TEASPOON DRIED THYME
1 TEASPOON DRIED ROSEMARY
SALT AND CRACKED PEPPER TO TASTE
1 HEAD OF GARLIC, PEELED
2 TABLESPOONS BUTTER
COAT LAMB CHOPS WITH NEXT 5 INGREDIENTS.
ON MED-HIGH HEAT SAUTE LAMB CHOPS AND GARLIC CLOVE IN BUTTER UNTIL GOLDEN ON EACH SIDE.
SERVE HOT.
MAKES 8 LAMB CHOPS.
2 TABLESPOONS OLIVE OIL
1 TEASPOON DRIED SAGE
1 TEASPOON DRIED THYME
1 TEASPOON DRIED ROSEMARY
SALT AND CRACKED PEPPER TO TASTE
1 HEAD OF GARLIC, PEELED
2 TABLESPOONS BUTTER
COAT LAMB CHOPS WITH NEXT 5 INGREDIENTS.
ON MED-HIGH HEAT SAUTE LAMB CHOPS AND GARLIC CLOVE IN BUTTER UNTIL GOLDEN ON EACH SIDE.
SERVE HOT.
MAKES 8 LAMB CHOPS.
Wednesday, April 6, 2011
SAUSAGE, BACON, EGG AND CHEESE BAGEL SLIDER
12 LARGE EGGS
12 SAUSAGE PATTIES, FULLY COKED
12 SLICES BACON, COOKED AND HALVED
6 SLICES CHEDDAR CHEESE, SLICED DIAGONALLY
12 MINI BAGELS, HALVED AND TOASTED
FRY EGGS UNTIL WHITES ARE SET AND YOLKS ARE NO LONGER RUNNY, BUT NOT HARD.
LAY OUT 12 BOTTOM HALVES AND BUILD EACH WITH SAUSAGE, EGG, 2 HALF SLICES OF BACON CHEDDAR CHEESE SLICE.
FINISH WITH BAGEL TOPS AND SERVE.
MAKES 12 BAGEL SLIDERS.
12 SAUSAGE PATTIES, FULLY COKED
12 SLICES BACON, COOKED AND HALVED
6 SLICES CHEDDAR CHEESE, SLICED DIAGONALLY
12 MINI BAGELS, HALVED AND TOASTED
FRY EGGS UNTIL WHITES ARE SET AND YOLKS ARE NO LONGER RUNNY, BUT NOT HARD.
LAY OUT 12 BOTTOM HALVES AND BUILD EACH WITH SAUSAGE, EGG, 2 HALF SLICES OF BACON CHEDDAR CHEESE SLICE.
FINISH WITH BAGEL TOPS AND SERVE.
MAKES 12 BAGEL SLIDERS.
BACON, SPINACH AND CHEESE FRITTATA
1 CUP SWEET ONION, SLICED INTO THIN STRIPS
3 CUPS CENTER CUT THICK BACON, JULIENNE STRIPS
18 LARGE EGGS
3/4 CUP HEAVY CREAM
3 CUPS BABY SPINACH, WILTED
1 JAR ROASTED RED BELL PEPPER, DRAINED & SLICED INTO STRIPS
SALT AND PEPPER TO YOUR LIKING
2 CUPS SWISS CHEESE, GRATED
FOR EACH FRITTATA, HEAT 1 TABLESPOON OLIVE OIL IN 10' SAUTE PAN ON MEDIUM HEAT.
SAUTE ONE-THIRD OF THE ONIONS FOR ABOUT 1 MINUTE.
ADD 1/3 OF THE BACON AND COOK ON MEDIUM UNTIL ONIONS ARE TENDER.
MEANWHILE IN A LARGE BOWL, COMBINE EGGS, CREAM, SPINACH, PEPPERS AND SALT AND PAPPER UNTIL COMBINED.
ADD 1/3 OF MIXTURE TO SAUTE PAN AND COOK ON MEDIUM UNTIL BOTTOM OF FRITTATA IS GOLDEN BROWN, LIFTING EDGE WITH A SPATULA TO LET UNCOOKED MIXTURE FLOW TO BOTTOM OF PAN.
BOTTOM WILL BE BROWN AND TOP STILL SLIGHTLY WET.
SPRINKLE 1/3 OF CHEESE OVER TOP.
CUT FRITTATA INTO 4 WEDGES TO SERVE.
REPEAT 2 MORE TIMES TO MAKE ENOUGH FOR 12 SERVINGS.
3 CUPS CENTER CUT THICK BACON, JULIENNE STRIPS
18 LARGE EGGS
3/4 CUP HEAVY CREAM
3 CUPS BABY SPINACH, WILTED
1 JAR ROASTED RED BELL PEPPER, DRAINED & SLICED INTO STRIPS
SALT AND PEPPER TO YOUR LIKING
2 CUPS SWISS CHEESE, GRATED
FOR EACH FRITTATA, HEAT 1 TABLESPOON OLIVE OIL IN 10' SAUTE PAN ON MEDIUM HEAT.
SAUTE ONE-THIRD OF THE ONIONS FOR ABOUT 1 MINUTE.
ADD 1/3 OF THE BACON AND COOK ON MEDIUM UNTIL ONIONS ARE TENDER.
MEANWHILE IN A LARGE BOWL, COMBINE EGGS, CREAM, SPINACH, PEPPERS AND SALT AND PAPPER UNTIL COMBINED.
ADD 1/3 OF MIXTURE TO SAUTE PAN AND COOK ON MEDIUM UNTIL BOTTOM OF FRITTATA IS GOLDEN BROWN, LIFTING EDGE WITH A SPATULA TO LET UNCOOKED MIXTURE FLOW TO BOTTOM OF PAN.
BOTTOM WILL BE BROWN AND TOP STILL SLIGHTLY WET.
SPRINKLE 1/3 OF CHEESE OVER TOP.
CUT FRITTATA INTO 4 WEDGES TO SERVE.
REPEAT 2 MORE TIMES TO MAKE ENOUGH FOR 12 SERVINGS.
HASH BROWN MUFFINS
5 EGGS
4 TABLESPOONS YOGURT
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
1/4 CUP CHIVES, CHOPPED
1/4 CUP BUTTER
1/4 CUP ONION, DICED
1/4 CUP RED BELL PEPPER, FINE DICED
2 TABLESPOONS YELLOW BELL PEPPER, FINE DICED
1 BAG SHREDDED POTATOES (NOT FROZEN)
1/2 CUP CHEDDAR CHEESE, GRATED
1/2 CUP MONTEREY JACK, GRATED
PREHEAT OVEN TO 350.
BEAT EGGS, YOGURT, CHIVES, SALT AND PEPPER TOGETHER.
IN A LARGE SKILLET, MELT BUTTER; SAUTE PEPPERS AND ONIONS FOR ABOUT 2 MINUTES.
ADD SHREDDED POTATO AND COOK UNTIL GOLDEN BROWN.
REMOVE FROM HEAT AND COOL.
IN A MUFFIN PAN PLACE 2 TABLESPOONS POTATO MIXTURE IN EACH AND PRESS UP SIDES TO FORM A CUP.
COMBINE CHEESE AND PLACE 2 TABLESPOONS IN EACH CUP.
TOP WITH REMAINING POTATO MIXTURE.
STIR EGG MIXTURE AND CAREFULLY POUR INTO EACH CUP (DO NOT OVERFILL).
BAKE FOR 25 MINUTES UNTIL KNIFE COMES OUT CLEAN.
MAKES 12 MUFFINS.
4 TABLESPOONS YOGURT
1/2 TEASPOON SALT
1/2 TEASPOON PEPPER
1/4 CUP CHIVES, CHOPPED
1/4 CUP BUTTER
1/4 CUP ONION, DICED
1/4 CUP RED BELL PEPPER, FINE DICED
2 TABLESPOONS YELLOW BELL PEPPER, FINE DICED
1 BAG SHREDDED POTATOES (NOT FROZEN)
1/2 CUP CHEDDAR CHEESE, GRATED
1/2 CUP MONTEREY JACK, GRATED
PREHEAT OVEN TO 350.
BEAT EGGS, YOGURT, CHIVES, SALT AND PEPPER TOGETHER.
IN A LARGE SKILLET, MELT BUTTER; SAUTE PEPPERS AND ONIONS FOR ABOUT 2 MINUTES.
ADD SHREDDED POTATO AND COOK UNTIL GOLDEN BROWN.
REMOVE FROM HEAT AND COOL.
IN A MUFFIN PAN PLACE 2 TABLESPOONS POTATO MIXTURE IN EACH AND PRESS UP SIDES TO FORM A CUP.
COMBINE CHEESE AND PLACE 2 TABLESPOONS IN EACH CUP.
TOP WITH REMAINING POTATO MIXTURE.
STIR EGG MIXTURE AND CAREFULLY POUR INTO EACH CUP (DO NOT OVERFILL).
BAKE FOR 25 MINUTES UNTIL KNIFE COMES OUT CLEAN.
MAKES 12 MUFFINS.
Monday, April 4, 2011
BACON BOURBON STEAK BAKED POTATO
4 LARGE IDAHO POTATOES, BAKED
8 SLICES CENTER CUT BACON, COOKED
MARINADE:
1 TABLESPOON GROUND GINGER
1 TEASPOON CRACKED PEPPERCORNS
1/2 CUP WORCESTERSHIRE SAUCE
1/2 CUP BROWN SUGAR
4 GARLIC CLOVES, MINCED
1/2 CUP JACK DANIELS
4 STEAKS (OF YOUR CHOICE)
MIX ALL MARINADE INGREDIENTS IN A MEDIUM BOWL.
ADD STEAK TO MARINADE IN A SHALLOW DISH, COVER AND REFRIGERATE OVERNIGHT.
GRILL STEAKS TILL DESIRED DONENESS.
SLICE STEAK INTO 1/4 INCH THICK STRIPS AGAINST THE GRIAN.
CRISS-CUT BAKED POTATOES AND OPEN THEM.
TOP POTATOES WITH STEAK, BACON AND CHEESE (OPTIONAL).
MAKES 4.
Saturday, April 2, 2011
WHAT IS SOLUBLE FIBER?
DO YOU WANT TO EAT HEALTHIER BUT ARE NOT SURE WHAT YOU SHOULD BE EATING? THERE ARE MANY HEALTHY FOOD OPTIONS OUT THERE. TODAY I WANT TO TALK ABOUT SOLUBLE FIBER AND WHAT FOODS YOU CAN FIND IT IN.
FIBER HELPS PROMOTE HEALTH AND REDUCE THE RISK FOR SOME CHRONIC DISEASES. FIBER ALSO PREVENTS CONSTIPATION, HEMORRHOIDS AND DIVERTICULOSIS. FIBER HAS ALSO BEEN KNOWN TO PREVENT COLON AND BREAST CANCER. FIBER IS BROKEN DOWN INTO TWO PARTS, SOLUBLE AND INSOLUBLE. BOTH ARE UNDIGESTED AND DO NOT GET ABSORBED INTO THE BLOODSTREAM. FIBER IS NOT USED FOR ENERGY, IT IS EXCRETED FROM YOUR BODY. LETS TALK ABOUT SOLUBLE FIBER.
SOLUBLE FIBER HAS BEEN SHOWN TO REDUCE BAD CHOLESTEROL AND IMPROVE HEART HEALTH, WHICH IS WHY SOME FOODS ARE PROMOTED AS GOOD FOR YOUR HEART. (THEY CONTAIN SOME SOLUBLE FIBER)
FDA DOES NOT REQUIRE FOOD COMPANIES TO BREAK DOWN INSOLUBLE AND SOLUBLE FIBER ON THIER PRODUCT SO YOU MAY BE TAKING IN SOME AND NOT EVEN KNOW IT. I AM SEEING IT LISTED ON THE PACKAGE MORE AND MORE AS MORE AMERICANS ARE BEING HEALTH CONSCIOUS AND IT SHOWS TO HELP SELL PRODUCTS. LETS FACE IT WE ALL WANT TO KNOW WHAT WE ARE EATING AT LEAST THOSE THAT CARE ABOUT THIER HEALTH.
OATMEAL HAS SOLUBLE FIBER IN IT AND YOU CAN EAT IT AS JUST PLAIN HOT OATMEAL OR USE IT IN MANY RECIPES AS FLOUR. TO MAKE OATMEAL FLOUR JUST SIMPLY PUT THE OATS IN A PROCESSOR, MIXER OR BULLET AND TURN ON UNTIL THE OATS ARE TURNED INTO FLOUR. VERY SIMPLE AND LETS NOT FORGET HEART HEALTHY TOO.
BE SURE TO TRY MY BLUEBERRY OATMEAL PANCAKE RECIPES.
I WILL BE POSTING MORE RECIPES REPLACING FLOUR WITH OATMEAL FLOUR.
FIBER HELPS PROMOTE HEALTH AND REDUCE THE RISK FOR SOME CHRONIC DISEASES. FIBER ALSO PREVENTS CONSTIPATION, HEMORRHOIDS AND DIVERTICULOSIS. FIBER HAS ALSO BEEN KNOWN TO PREVENT COLON AND BREAST CANCER. FIBER IS BROKEN DOWN INTO TWO PARTS, SOLUBLE AND INSOLUBLE. BOTH ARE UNDIGESTED AND DO NOT GET ABSORBED INTO THE BLOODSTREAM. FIBER IS NOT USED FOR ENERGY, IT IS EXCRETED FROM YOUR BODY. LETS TALK ABOUT SOLUBLE FIBER.
SOLUBLE FIBER HAS BEEN SHOWN TO REDUCE BAD CHOLESTEROL AND IMPROVE HEART HEALTH, WHICH IS WHY SOME FOODS ARE PROMOTED AS GOOD FOR YOUR HEART. (THEY CONTAIN SOME SOLUBLE FIBER)
FDA DOES NOT REQUIRE FOOD COMPANIES TO BREAK DOWN INSOLUBLE AND SOLUBLE FIBER ON THIER PRODUCT SO YOU MAY BE TAKING IN SOME AND NOT EVEN KNOW IT. I AM SEEING IT LISTED ON THE PACKAGE MORE AND MORE AS MORE AMERICANS ARE BEING HEALTH CONSCIOUS AND IT SHOWS TO HELP SELL PRODUCTS. LETS FACE IT WE ALL WANT TO KNOW WHAT WE ARE EATING AT LEAST THOSE THAT CARE ABOUT THIER HEALTH.
OATMEAL HAS SOLUBLE FIBER IN IT AND YOU CAN EAT IT AS JUST PLAIN HOT OATMEAL OR USE IT IN MANY RECIPES AS FLOUR. TO MAKE OATMEAL FLOUR JUST SIMPLY PUT THE OATS IN A PROCESSOR, MIXER OR BULLET AND TURN ON UNTIL THE OATS ARE TURNED INTO FLOUR. VERY SIMPLE AND LETS NOT FORGET HEART HEALTHY TOO.
I WILL BE POSTING MORE RECIPES REPLACING FLOUR WITH OATMEAL FLOUR.
Friday, April 1, 2011
OATMEAL BLUEBERRY PANCAKES
1 CUP WATER
3/4 CUP OATMEAL, UNCOOKED
3/4 CUP OATMEAL FLOUR, PUT 1 1/2 CUP IN A BULLET OR PROCESSOR TO THE CONSISTENCY OF FLOUR (USE ONLY 3/4 CUP)
4 LARGE EGG WHITES
1 TEASPOON BAKING POWDER
1/2 TEASPOON CINNAMON
1/4 TEASPOON NUTMEG
1/4 CUP BLUEBERRIES
HEAT WATER UNTIL BOIL, STIR IN OATS AND SET ASIDE.
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