Sunday, January 31, 2010
Pomegranate Sorbet From: Aliza Green's Starting with Ingredients
I've made ice cream in the Kitchen Aid Ice Cream Maker I received from my parents for my birthday (Thanks thanks thanks!) but I've never tried a sorbet...(nor have I tried a 'cooked' with egg ice cream, but that is a recipe for another week). This is my first shot.
2 cups orange juice - freshly squeezed (I used Simply Orange)
4 cups pomegranate seeds or 3 cups juice (I used 3 cups POM juice, because I don't have any cheese cloth to strain out the seeds if I used them)
2 cups granulated sugar
Mix together. Freeze. Temper 30 minutes in fridge before serving.
(If using seeds, you are to blend w/ juice in blender, then pour juice through something like cheese cloth to keep all crunchy seedy bits out of iced cream)
Seriously! That is what the directions essentially say. Now, I mixed the sugar and orange juice first, and added the pomegranate juice one cup at a time. This is because I tend to make a mess in the kitchen if it involves red things. Then I put together my ice cream maker and, turning it on, added the mixture. I mixed for the 20 minutes I had mixed the cream/milk/sugar/flavor ice cream I've made....still not very frozen. I added ten minutes. Still not very frozen, but there ARE 2 cups sugar in there...After that I decided to pour into freezeable containers and freeze. The results that I licked up were very good...still have to 'eat' my sorbet per my resolution...and after that I'll know if I'll reduce the sugar for next time.
Would I make again...well, the resolution is for all kinds of ice cream, so I want to try many kinds, but yes I think I will make this again, eventually :P I may even try to make with seeds if I ever get to a cooking store to buy cheese cloths.
Bonus 1: Pepperoni Bread
Do you bake bread? Yes - Great! No - That's OK too. This recipe will work with a frozen 1 lb loaf of bread, or if you bake bread like me but decide last minute you have too much sauce left and don't want two plain loaves of bread, you can take 1/2 your bread dough and roll it for this:
1 lb frozen bread dough, thawed OR 1/2 white bread dough - fresh
Pepperoni (as much or as little as you want, I likely used 1/8 lb)
Pizza Seasoning and Pasta Sprinkle from Penzey's
1 egg, beaten
Roll out bread to about 9 inches by 14 inches, coat dough w/ beaten egg, cover surface w/ pepperoni. Sprinkle mozerella cheese (likely about a cup, I was not measuring) on top, shake on Parmessan gratings (likely <1/4 cup, again, no measuring was completed). Sprinkle liberally with seasonings
Bake at 400 for 20-25 minutes or until brown on the top.
If you happen to have used 1/2 of your bread dough made from scratch, you can bake this while your other loaf is rising, then bake that - it's brilliant!
I will definately be making this again, YUM!
Bonus 2: Individual Pizzas
Still, sauce remains! Trevor has a brilliant idea, let's make Pizza Bread! Off to the store he goes to restock of mozerella supply, and returns w/ Texas Toasts. We toast the toasts according to box directions until lightly browned, add sauce, pepperoni, and cheese, and return to oven for 5 minutes. Out come hot, individual pizzas that taste a lot like pudgy pie pizzas! Wonderful!
If I were to do this again (which I will), I would bake according to box directions until lightly brown, then turn on broiler whilst adding toppings, and broil toppings done. The bread was a bit crisp by the time the toppings were done by baking.
Quiche Lorraine (Egg and Bacon Quiche)
8oz (250g) shortcrust pastry
8oz (250g) thinly sliced bacon
2oz (50g) butter
1 cup (8oz/250ml) heavy (double) cream or creme fraiche
salt and freshly ground pepper
6 pinches of freshly ground nutmeg
1. Heat oven to 425 degrees F (215C). Lightly butter a deep 9 to 10 inch tart pan. Roll out the pastry and line the tin, crimping the edge. Refrigerate until needed. Remove rind from the bacon and cut the bacon into small pieces. Drop these into a small saucepan of boiling water and blanch for 1 minute. Drain, rinse under cold running water and pat dry. Melt half the butter in a nonstick 8-in (20 cm) skillet and lightly fry the bacon, stirring constantly with a wooden spoon. Drain on paper towels.
2. Break the eggs into a bowl and beat with a fork until blended, adding the cream, salt, pepper and nutmeg.
3. Remove the tart pan from the refrigerator. Scatter bacon over the bottom of the pastry. Pour egg mixture and dot with the remaining butter. Bake for about 25-30 minutes or until the quiche is lightly browned. Serve hot.
Would I make this again? Yes. It went over well, even if the only thing Erik was interested in eating was "plain bacon not in a pie".
Tuesday, January 26, 2010
Tricia's Pizza Sauce
Ingredients ( will do this in "sauce can I found at store, many pizzas and / small sauce can, one -two pizzas)
- 29 oz tomato puree / 10 oz tomato puree
- 2/3 c water / 1/4 cup water note, you may need to use less depending on how thick you like your sauce
- 2.5 teaspoons olive oil / 1 teaspoon olive oil I used chili olive oil for an extra kick
- 2.5 teaspoons sugar / 1 teaspoon sugar my 0.5 was generous
- 2/3 teaspoon lemon juice / 1/4 teaspoon lemon juice
- 2/3 teaspoon salt / 1/4 teaspoon salt
- 2 teaspoons (generous) teaspoon Pasta Sprinkle from Penzey's Spices / 1/2 to 2/3 generous teaspoon Pasta Sprinkle
- 1/3 (light) teaspoon garlic powder / 1/8 (light) teaspoon garlic powder
- 1 small handfull (2-3 sprigs) fresh parsley, chopped / about the same, parsley is yummy!
What did I think? Very yummy. I think I will see what I can do to can this!
Sunday, January 24, 2010
So I had to make a pie crust. From scratch.
Oh, but it's been a long time since I've made pie crust and an even a longer time since I've made shortening crust. I bet I was still living with my parents. What other way is there to make pie crusts? You can make an oil crust, but that has to sit in the freezer to think about itself before you roll it out, and I didn't have the time.
Wednesday, January 20, 2010
Anyway, this week's recipe came from Allrecipes.com. Link to it is ... here.
Pork Chops for the Slow Cooker
6 boneless pork chops (Mine had bones because that's what I had on hand. Honestly, I think they have a better flavor, but that could be in my head.)
1/4 cups brown sugar (I used between 1/3 and 1/2 cup, explanation below)
1 teaspoon ground ginger
1/2 cup soy sauce (I used 1/3 because, frankly, that's what was left in the bottle.)
1/4 cup ketchup (I used a bit more than 1/3, again explanation below)
2 cloves garlic, crushed (I used the equivalent in garlic powder since I did not have fresh garlic on hand and was not going to run to the store for a head of garlic.)
salt and pepper to taste
1. Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops.
2. Cook on Low setting for 6 hours, until internal temperature of pork has reached 160 degrees F (70 degrees C).
Would I make this again? Considering that NOTHING was left after my guys got to it, yes. I simply served it with rice and it was a hit. Next time I may throw a vegetable for a side to go with it. I was on a tight schedule this evening and had to eat before Chad got home and dash out the door as he walked in. I felt a meal in the Crock Pot was better than the guys having a frozen pizza or fast food for dinner, even if we did not get to eat together.
Explanation concerning the sauce: I used the above recipe as more of a guideline than anything. In fact, I think that if you made the sauce as written and compared it to what I made, they could be considered completely different recipes. It started with me being short on soy sauce, which was actually OK because a 1/2 cup seemed like an awful lot to me and would provide a very salty flavor. I also did not add any additional salt. I added more ketchup than the recipe calls for because Erik loves ketchup. Really. That is exactly why I did it. I probably put in more than a teaspoon for ground ginger - I didn't measure and I like ginger. Same with the garlic. I put in the called for amount of brown sugar and then tasted the sauce. It was far too salty for my tastes. More sugar went in. Then, taking the advice of some of the reviewers, I added some honey (not sure how much, just squirted it in until it felt like the right amount). Then I got even more creative and added some Worcestershire and Sweet Baby Ray's (again with the not measuring). Chad and Erik both loved the sauce and I think my Crock Pot is going to see a lot of pork chops like this.
Monday, January 18, 2010
Crock Pot BBQ Ribs
- 2 lbs Baby Back ribs (or in my case, because Cub had them on sale, 3.68 lbs boneless ribs)
- 2.5 cups BBQ sauce (not mesquite)
- 8 oz. Cherry preserves or jam
- 1 tablespoon dijon mustard
- black pepper
- Cut extra fat from ribs no matter what type you use.
- Rub black pepper on ribs (the recipe says 1 teaspoon, I just used my cracked-pepper mill until I was satisfied.
- Place ribs in Crock Pot (make sure crock pot is big enough, I tried using Middle sized, but it was too small. My bigger one was Just Right!).
- Mix together BBQ sauce, cherry preserves and dijon mustard in medium bowl, then pour over ribs.
- Cook on high 3-4 hrs or low 6-8 hours
Measure out your BBQ sauce in a liquid measuring cup, rather than using oz. on side of container. I ended up using up my honey chipotle Sweet Baby Rays (1/4 cup), a whole small bottle of Sweet baby Rays original (1.5ish cups), and the rest Jack Daniels Bourbon BBQ sauce. Eclectic, but that is what I had. I used cherry Preserves.
I will most definitely be making this again! Yum! I also have a lot of BBQ sauce left after I'm done eating my leftover ribs, so I think I'm going to go tonight and by a pork roast and make BBQ pulled pork to freeze w/ the leftover sauce. I'd like to try it w/ bone-in ribs sometime, but I think the amount of sauce would go farther than just 2lbs of bone in ribs...
Saturday, January 16, 2010
Wednesday, January 13, 2010
Chinese Chicken with Cashew Nuts (is "cashew nuts" redundant or is that just me? I hear "cashew" and I expect a nut. )
4 chicken breasts, boneless and skinless and sliced into thin strips
3 garlic cloves, crushed
4 tablespoons soy sauce
2 tablespoons cornstarch
1 cup dried egg noodles
3 tablespoons peanut or sunflower oil
1 tablespoons sesame oil
1 cup roasted cashews (See? They don't say cashew nuts here.)
6 scallions (green onions), cut into 2-inch pieces and halved lengthwise. (Do the lengthwise halving first to save some time)
scallion curls and a little chopped red chili, to garnish (optional)
1. Put the chicken strips, garlic, soy sauce and cornstarch in a bowl and mix well. Cover and chill for about 30 minutes.
2. Bring a pan of water to a boil and add the noodles. Turn off the heat and let stand for 5 minutes. Drain well and reserve. (I prepared my noodles according to the package they came in. 5 minutes of sitting in hot water just doesn't seem long enough for egg noodles.)
3. Heat oils in a large frying pan and add the chicken and marinade. Stir-fry for about 3-4 minutes, or until golden brown.
4. Add the cashews and scallions to the pan and stir-fry for 2-3 minutes.
5. Add the drained noodles and stir-fry for another 2 minutes. Serve immediately, garnished with scallion curls and chopped red chili.
Would I make this again? Yes. Chad's first words upon tasting this dish were "Mmm. I like." A little later he said "I love cooked nuts." and I think I will just leave it at that. With the chicken and the cashews, it is a filling dish. I also think I may doctor the marinade next time. The soy sauce flavor did get a bit overwhelming after a while. Over all, it was a good first experience.
Tuesday, January 12, 2010
4 boneless, skinless chicken breasts (about 4 oz each)
1 cup (half-pound) ground beef
2 tablespoons chopped fresh chives
8 ounces garlic cream cheese, softened
2 tablespoons honey
salt and pepper
1. Preheat the oven to 375 degrees. Place the chicken breasts, side by side, between two pieces of plastic wrap. Beat with a meat mallet until 1/2 inch thick and joined together.
2. Place the ground beef in a medium pan. Fry for 3 minutes, add the chives and seasoning. Cool.
3. Place the chicken on a board and spread with the cream cheese. (It helps if the cream cheese has been allowed to sit out for a bit so it softens and is then easier to spread.)
4. Top with beef mixture, spreading it over evenly.
5. Roll up the chicken tightly to form a sausage shape. (I wrapped mine like they wrap burritos at Chipotle. I think next time I may also wrap some kitchen twine around it to make it more secure.)
6. Brush with honey and place in a roasting pan. Cook for 1 hour in the preheated oven. Remove from pan and slice thinly. Serve with freshly cooked vegetables. (If the top of your chicken browns quickly, like mine did, simply cover it with foil for the remainder of the cooking time.)
Would I make this again? Yeah, it seemed to go over well with my carnivores. I may substitute ground turkey for the beef next time.
Monday, January 11, 2010
- 15 oz. canned pumpkin + ingredients from label (or use your favorite pumpkin pie recipe)
- Ginger Snap cookies - about 2 cups, broken into small pieces (I used Archway)
- small container of prepared whipped topping
Yep. I left the salt out of the risotto. Having realized this, I spinkled on a little kosher salt, added some fresh-ground pepper, and after the dish was out of the microwave, put on some shaved parmesjan.
All the difference in the world!
Sunday, January 10, 2010
Saturday, January 9, 2010
Spiced Pork Loin with Peach Sauce
- 1 pork loin (1-2 lbs)
- 1 can peach pie filling
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon + a dash
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground clove + a dash
Preheat oven to 425F. Mix together spices in a bowl (minus dashes). Place pork loin (thawed) into a shallow baking dish. Coat pork loin w/ spices mixture until completely covered - yes this means picking up the pork loin and turning it. Be careful to turn pork loin with one hand and use other hand to dust spices, or you end up w/ spices stuck to your fingers and have to wash hands before continuing... (I used all the spice, even though it seemed excessive as I was doing it.) Place pork in oven for at least 25 minutes...depending on your loin size, it could take much more time - make sure meat is not overly pink and juices run clear.
Meanwhile, place can of peach pie filling in a saucepan. Add dashes cinnamon and clove. Turn heat on to medium low about 10 minutes or so before loin is done to heat through, stirring to mix in spices.
Take out loin, cut, pour peaches on top, and serve!
If you want to do this as pork chops, the recipe suggests adding a teaspoon flour to the spices and seasoning 4, 1/2 in pork chops then frying in melted butter (1 tablespoon) for 7-8 minutes on each side. The recipe also suggests taking your peaches drained and stirring the 1 teaspooon prepared mustard in with them, and then adding them to the skillet until heated through. Personally, I like my version better...
Would I make this again? Most Certainly!! It was a hit, I took a chance and served my new recipe to guests without test making it first, and it was loved by all (whew!). I think I may even try the pork chop option sometime....but I'll stick w/ my version of the peach sauce! I would have had a picture, but we devoured it before I was reminded I wanted those...oops!
Friday, January 8, 2010
Tuesday, January 5, 2010
8 oz beef top round steak, trimmed of all separable fat
1/2 half cup beef broth
3 tablespoons reduced-sodium soy sauce
2 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon grated fresh ginger (I used ground ginger since I did not have fresh on hand and did not feel like shelling out $5 for the amount needed.)
Nonstick cooking spray
12 oz asparagus spears, trimmed and cut into 1-inch pieces (2 cups)
1 1/2 cups sliced, fresh mushrooms
1 cup small broccoli florets
4 green onions, bias-sliced into 1-inch lengths (1/2 cup)
1 tablespoon cooking oil
2 cups hot, cooked rice
*Assemble and prepare all of the ingredients before you start top stir-fry. If you like, you can even do this up to 24 hours ahead and chill each ingredient separately.
1. If desired, partially freeze meat. Thinly slice meat across the grain into bite-size strips. Set aside. For the sauce, in a small bowl stir together beef broth, soy sauce, cornstarch, sugar, and ginger. Set aside.
2. Spray an unheated wok or large skillet with nonstick coating. Preheat over medium-high heat. Add asparagus, mushrooms, broccoli, and green onions. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok.
3. Add oil to hot wok. Add the meat; stir-fry for 2 to 3 minutes or until desired doneness. Push meat from center of wok. Stir sauce and add to the center of wok. Cook and stir until thickened and bubbly.
4. Return vegetables to the wok. Stir all ingredients together to coat with sauce; heat through. Serve immediately with hot, cooked rice.
Makes 4 servings
Would I make this recipe again? Yes. I made a bit more than the recipe above calls for; my attempt made around 6 servings. Since the steak I purchased was close to the full pound, I used all of it and more vegetables, made a bit more sauce, etc. Remember, with cooking you do not need to be precise with measurements (baking is a different animal). Like more vegetables? Add more. Want more meat? Add more.
But, alas! The best laid schemes o' mice and cooks gang aft agley. The mushrooms were past their prime....
Monday, January 4, 2010
Irish Beef Stew (from simplyrecipes.com)
* 1/4 cup olive oil (I used extra virgin, or EVOO for you Rachael Ray fans)
* 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
* 6 large garlic cloves, minced
* 6 cups beef stock or canned beef broth (I use beef stock)
* 1 cup of Guinness beer
* 1 cup fine red wine (I use a Shiraz I enjoy. Rule of thumb: if you'll drink it, use it.)
* 2 tablespoons tomato paste
* 1 tablespoon sugar
* 1 tablespoon dried thyme
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 tablespoons (1/4 stick) butter - the real stuff, none of this vegetable oil spread- either salted or unsalted, I use what I have on hand
*3 pounds russet potatoes, peeled, cut into 1/2 inch pieces
*1 large onion, chopped
* 2 cups carrots, peeled, cut into 1/2 inch pieces (I used baby carrots since we have those on hand and you don't have to peel them)
* salt and pepper to taste **
* 2 tablespoons parsley either dried or fresh, whatever you have on hand
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in large pan over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.** "to taste" means just that - taste the stew before adding salt and pepper. Only add if you think it needs it. If adding salt and pepper, taste again (with a different utensil!) after adding. Remember, others can always add more salt and pepper to suit their tastes when the stew is in their own bowl. Also, try to encourage the practice of tasting the meal before dumping pepper and salt all over it. (Sorry, pet peeve.)
Sunday, January 3, 2010
*This is a 'new recipe' because it doesn't consist of pizza sauce and toppings like I've made many a time - you make a new type of sauce and mix it w/ chicken then top w/ toppings. I found this recipe in the Hidden Valley Ranch Family Favorites Recipe Book:
- 1/2 cup Hidden Valley Ranch Dressing (you should make it from the packet, but if you cheat like me you will use what is in your fridge)
- 1 3oz. package cream cheese, softened
- 2 tablespoons tomato paste
- 1 cup chopped cooked chicken (I used a can of chicken but only added 1 cup of it, again I was up late and feeling lazy)
- 1 ready-to-eat 12-in. pizza crust (I didn't cheat here, I made my crust from scratch)
- 1/2 cup roasted red pepper strips, rinsed and drained (you can buy these from a can, but I had frozen red peppers, so I used that)
- 1 can (2 1/4 oz) sliced ripe olives, drained (I had a can of whole black olives - and the recipe doesn't say what kind, but the picture shows black, so I just opened my can of olives and sliced enough to make me happy
- 1/4 cup chopped green onions (I didn't have any, and am not huge on onions, so I omitted)
- 1 cup shredded mozzarella cheese (I didn't measure, but didn't go heavy on the cheese when covering the pizza, either)
Preheat oven to 450 degrees. Combine dressing w/ cream cheese and tomato paste. Stir in chicken. Spread mixture on pizza crust. Arrange peppers, olives, and onions on pizza. Sprinkle with cheese. Bake at 450 for 15 minutes or until hot and bubbly.
I always put my oven to 500 when I cook pizza from scratch, just do. Mostly because Trev used to work in the pizza biz and told me how hot their ovens were. That said, the pizza never burns, it just cooks faster (though I recommend following package instructions on frozen pizza).
The pizza looked great. It tasted good, too. A few notes. Trev isn't fond of xxx-salad texture (like tuna salad or chicken salad) so he wasn't the hugest fan of the texture of this pizza. That could be because I cheated and used canned chicken, which isn't cubed nicely like if I would have cooked some chicken breasts first. Also, the sauce mix was good, but not unique. Overall, it tasted good but didn't WOW the way some of our other homemade pizza concoctions have.
Will I make it again, probably not, but if you like chicken on your pizza it is worth trying once.
- Can not be strictly a dessert - these are bonus recipes for me and all who read about them :) though perhaps I'll give myself say...3 bonus recipes (3 of 52 can be dessert if I really want to use them!)
- Can not be just a small variation on a theme - eg using honey in the bread instead of sugar
- Can't be something I've made before, even if it bombed the first time.
- Can be a side dish or a main dish or any other part of a meal (like salad)
- Can be something I've made up because it sounds interesting
- Can come from the internet, one of my many cookbooks, or as an idea from a friend - though I'm going to try not to use Jenni or Chris's past ideas becuase it would be really awesome to have over 150 total recipes when we're done.
So, there you have it - what I'm going to try to hold myself to this year. Like I said, the other ladies may have completely different ground rules than I have, and that is just fine! I have a feeling this could get tricky! (I also have a feeling we may run into themes - this week brought to you by the color (Fruit) orange, or the letter J....but why not!)