Monday, June 21, 2010
Boil 5 cups water and add 3 green tea bags and 2 cinnamon tea bags. Brew 5-10 minutes, discard bags.
Add 1 12 oz frozen lemonade concentrate, one 16 oz frozen orange juice concentrate, one cup sugar, and 2.5-3 cups brandy. Freeze. I make mine in a large ice cream bucket.
Once frozen, fill cup 1/3 to 2/3 full , and add sprite/seven up/ginger ale/tonic (diet of any of these) until cup is full.
Enjoy in moderation, and do not drive while under the influence of brandy slush! (Yes, I am an industrial hygienist)
Will I make this again? You bet! I will be enjoying these delicious drinks all summer long!
Sunday, June 20, 2010
Saturday, June 19, 2010
Lest anyone think I'm kidding about Linda and her use of nutmeg, here is a short sample of the conversation from making the coffee cake.
Thursday, June 17, 2010
Good Eats Meatloaf
6oz garlic-flavored croutons (At Super Target, all brands of croutons come in 5 oz bags!)
1/2 tsp ground black pepper
1/2 tsp cayenne pepper
1 tsp chili powder
1 tsp dried thyme (Penzeys FTW!)
1/2 onion, roughly chopped
1 carrot, peeled and broken (or use baby carrots like Erin and I)
3 whole garlic cloves
1/2 red bell pepper
18 oz ground chuck
18 oz ground sirloin
1 1/2 tsp kosher salt
For the glaze:
1/2 cup catsup/ketchup
1 tsp ground cumin (Am I the only one that thinks cumin smells like body odor?)
Dash Worcestershire sauce (I know I used more than a dash)
Dash hot pepper sauce, i.e. Tabasco (see above)
1 Tbs honey
Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.
This was a HUGE hit with Erik. "Mommy you need to make this for dinner EVERY night!" Really, what better praise is there. Thanks Erin!
Creamy Pasta with Chard and Tomatoes
1 T olive oil (a bit more if your pan is nonstick)
1/4 c chopped onion (I used shallots, about 1/2 c, as they needed to be used up)
2 cloves garlic, minced (we ended up using twice this, as we like garlic)
1/4 - 1/2 tsp crushed red pepper flakes
2 large ripe tomatoes, peeled and chopped, or 1 cup chopped drained canned tomatoes
1 lb chard, trimmed and cut crosswise into 1/2 inch strips (including green leaves)
3/ 4 c heavy cream
Black pepper to taste
Cooked fettuccine or egg noodles in amount you need to feed a family.
Heat olive oil in large saucepan over med-high heat. Add onion, garlic and red pepper flakes, stirring occasionally until soft & golden, about 2-3 minutes. Add tomatoes (which I did not peel only chopped, as who has time to peel tomatoes?) and cook stirring occasionally until most of the liquid is evaporated, about 5 min. Add the chard and cook while stirring until chard has wilted, about 2 min. Add the cream and black pepper, then cook for 2 min or until bubbly. Remove from heat and serve over pasta.
This took less time to make than I thought it would. Once everything was chopped, it went together in the time it took to boil the water for the pasta. I was worried that this would have the texture of cooked spinach, which I abhor, but the chard ribs stayed crunchy in the sauce. Flavor-wise, the sauce was nice and light, but both Nate and I agreed we would add more red pepper next time, as you really couldn't taste it. This was a tasty recipe that got a thumbs-up and I will probably make it again if I need a quick pasta dish.
Tuesday, June 15, 2010
Cut together with two forks or pastry cutter thing (I do not recall the name of this wonderful tool):
1 stick butter
1/2 cup oatmeal
3/4 cup brown sugar
Cut up 6 cups rhubarb, macerate in 1/2 cup granulated white sugar for 30 minutes to an hour.
Reserve some of the above crisp for topping, and make a crust for your pan. You can use a 9X9 or 8X8 or 13X9 depending on how thick you want your crisp. I used a 13x9 pan. Grease pan and place layer of crips on bottom. Pour in rhubarb and place remainder of crisp on top. Bake at 350 until done.
I would definitely make the recipe again, but I think I would 1.5 the crisp with that much rhubarb, and use a metal pan rather than a glass pan. Still, it's a yummy recipe to experiment with!
Friday, June 11, 2010
Chicken Curry (Rase wali Murgi)
- 2-3 lb skinned chicken parts (we used breast meat)
- 2 1/2 tsp salt, divided (I omitted this)
- 6 T cooking oil, divided (olive oil worked fine)
- 1 large onion, finely chopped
- 3 tsp garlic, finely chopped
- 2 tsp fresh ginger, chopped (I used Penzey's ground, about 1.5 tsp)
- 1 tsp cumin, roasted and ground (again Penzey's)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chili powder (I used Penzey's Medium)
- 1/4 c water, divided
- 1/2 lb fresh tomatoes, chopped
- 2 T fresh cilantro, chopped (again with the Penzey's)
- 6 T plain yogurt (this I didn't have, but had Vanilla flavor, so used that)
- 1 tsp garam masala
- 2 tsp lemon juice
- Wash chicken pieces and dry. Sprinkle with 1 1/2 tsp of salt and set aside.
- In nonstick frying pan, heat 2 T of oil on high heat. When hot, add chicken and fry for 3-4 min, turning once. Transfer to a plate. (Chicken will be fully cooked later in recipe.)
- Add remaining 4 T of oil to the pan. Add onion, garlic, and ginger and cook until onions are soft and golden brown. (I added my ginger with the other dry spices instead.)
- Reduce heat to low. Stir in cumin, turmeric, coriander, red chili powder, and 2 T of the water. Cook for 1-2 min, stirring constantly. Stir in tomatoes, 1 T of cilantro, yogurt, and remaining salt.
- Increase heat to medium, add chicken pieces with juices from plate. Pour in remaining water. Bring to a boil, turning chicken in sauce to evenly coat.
- Sprinkle curry with garam masala. Reduce heat to low. Cover and let curry simmer for about 20 min or until chicken is tender.
- Add lemon juice and remaining cilantro. Simmer another 5 min.
- Serve hot over rice.
This curry was simple to make, and the vanilla yogurt didn't affect the taste or smell at all. Both of us agreed it was tasty and worth making again, maybe with a slightly different meat. We ate it with brown rice (not my favorite, but Nate's choice), and it wasn't as spicy as you would think looking at the ingredients list. This could be made with root veggies for a vegetarian version, as almost the same ingredients are on the facing page for Mixed-Vegetables Curry. It does make a lot, and tastes great as left-overs.
Thursday, June 10, 2010
Wednesday, June 9, 2010
2 dried chipotle chiles, stems and seeds removed, diced
3 large cloves of garlic, minced
2 1/2 teaspoons chili powder
1 1/2 teaspoons cumin seeds, freshly ground (I used already ground cumin.)
2 cups chicken broth (I used a low sodium variety)
3 cups tomato sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon vegetable oil
1 pound boneless chicken breasts or thighs, cubed
1 1/2 cups onion, diced
Pinch kosher salt
1 large clove garlic, minced
1 teaspoon dried oregano
12 (6 inch) corn torillas (I may have used 1 or 2 more than this - I didn't count them out)
3 cups shredded queso fresco* or Monterey Jack cheese
Nonstick cooking spray
Combine the chiles, garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes or until the chiles are soft. Set aside until ready to use.
Preheat the oven to 350 degrees F.
Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7 to 9 minutes. Remove the chicken from the pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat.
Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese.
Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.
Would I make it again? Erik's reaction: "Mommy, this is awesome!" So, yes. Chad and I have come to the conclusion that Erik really likes Mexican/Tex-Mex food. He seems to always eat it with mucho gusto.
Tuesday, June 8, 2010
Pastry for 9-inch Two Crust Pie
3/4 c sugar
1/2 c flour
1/2 tsp cinnamon (I used Penzey's, of course)
6 c of fresh blueberries, or so
1 T lemon juice
1 T butter, cut into small pieces
Heat oven to 425 deg. Prepare pastry and line bottom of pie plate (I used a Pyrex pie plate). Mix sugar, flour and cinnamon in large bowl. Stir in blueberries. Turn into pastry-lined pie plate. Sprinkle with lemon juice and dot with butter. Cover with top crust and slit to let steam and juices escape; seal and flute edge. Cover edge with strip of foil, or pie crust cover. Remove during last 15 min of baking to allow edge to brown. Bake 35-45 min or until crust in brown and pie is bubbly.
This tasted wonderful. I forget how nice fresh fruit tastes compared to frozen until spring/summer comes around again. The blueberries stayed nice and plump and didn't get mushy. The only issue was with the dry ingredients. When turning the blueberry mixture into the pie crust, the flour/sugar mixture ended up dumping in all in one spot, and although I tried to spread it out a bit, we ended up with clumps of cooked 'crust' in the middle of the pie. Next time I would maybe try and sift the berries out and then pour the dry mixture evenly over the crust.
Sesame Green Bean Salad
1 lb fresh green bean, washed and trimmed
1 T soy sauce (I used reduced sodium variety)
2 T olive oil
1 tsp cider vinegar
1 tsp lemon juice
1 clove garlic, minced
1/2 tsp red pepper flakes
pinch black pepper
2 T white sesame seeds
Fill a large pot halfway with water, and bring to a boil. Whilst waiting for the water to boil, and to avoid the watched pot syndrome, make the dressing. Whisk together all other ingredients except the sesame seeds in a small bowl. Place the green beans in the boiling water and blanch for about 3-4 minutes.
Meanwhile, heat a small pan on medium heat. Place the sesame seeds in the pan, and shaking every minute or so, toast seeds until nutty brown.
Remove green beans from heat, and drain. Wash with cold water to stop cooking process, and to chill slightly.
Place green beans in large serving bowl, or Tupperware bowl (if sending off to work), and drizzle with dressing. Toss until coated. Sprinkle with 1/2 of sesame seeds, toss. Sprinkle with remaining seeds, toss again. Chill in refrigerator until serving time. Toss again right before serving, or if using Tupperware, shake with top on (and sealed!) to coat again with dressing.
Votes on this from the Men-in-Tan were positive. Even with this dish containing all veggies and no mayo. I liked it, and the leftovers kept well for my lunch the next day. The dressing does make quite a bit, and I would venture to guess I could use the same amount of dressing with twice as many green beans, and half as many sesame seeds.
Sunday, June 6, 2010
Saturday, June 5, 2010
No Crust Coconut Pie
1 stick butter (1/2 cup) melted (I used unsalted butter)
1 1/3 cups sugar
1 1/2 tsp vanilla extract
1/4 - 1/2 tsp ground nutmeg
1/2 cup flour
2 cups milk
3 cups shredded coconut
Preheat oven to 350 degrees. In a roomy bowl, combine all of the ingredients and mix well. Pour into an ungreased 9-inch pie plate and bake at 350 until browned, about 35-45 minutes. Do not put in a pie crust - this dessert makes its own. Let cool before slicing, and run a thin knife around the rim of the pie plate before cutting.
I also whipped up a meringue for the top. It just felt needed for some reason.
Would I make it again? If some event called for a coconut pie, yes. I'm a person who loves the flavor of coconut, but sometimes the texture can be bothersome. I will eat this pie again. The meringue addition could really go either way, it really didn't make a huge difference to the pie as far as I was concerned.
I really feel that it should be noted that the contributors of this recipe for Penzeys are apparently named Edna and Bud Wiser.
Curry Chicken Pot Pie
4 cups frozen vegetable mix (I used peas and carrots)
1 to 2 tablespoons canola oil
3 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups low sodium chicken broth/stock
1/2 cup milk
3 tablespoons flour
1 teaspoon curry powder
2 tablespoons dried parsley
1 teaspoon salt
1/2 teaspoon fresh ground pepper
2 cups cubed cooked chicken
1 package puff pastry
Preheat oven to 400 degrees F.
Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.
In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
Would I make this again? Yes, I would! However, it seems that we have come to the conclusion in the Wagner Household that Chad just does not like curry. (I know, I know...) He blames it on the fact that growing up he ate mostly 3 different meals: spaghetti, burgers and Hamburger Helper. Erik will not have a similar problem - he likes curry! And I refuse to make Hamburger Helper.
Wednesday, June 2, 2010
Chicken Cordon Bleu Burgers
2 tsp vegetable or olive oil
4 slices Canadian bacon (Note: these should be thick, otherwise double or triple up)
2 pounds ground chicken (2 pounds for 4 burgers... did not do the math until I started making them)
2 tsp sweet paprika
2 tsp poultry seasoning (I halved this after reading some reviews of the recipe)
2 tsp grill seasoning blend (Montreal Steak Seasoning recommended)
1 shallot, finely chopped
4 deli slices of Swiss cheese
2/3 cup mayonnaise
3 rounded Tbs Dijon mustard
2 Tbs freshly chopped taragon
4 kaiser rolls
8 leaves leaf lettuce
1 tomato, sliced
Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.
Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.
Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.
Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.
Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.
Would I make this again? Probably, but the burgers will be a much more reasonable size next time!