tag:blogger.com,1999:blog-217760692024-03-07T18:12:16.277-08:00Amen. Let's Eat!"Tis an ill cook that cannot lick his own fingers."
William ShakespeareJenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-21776069.post-32128725443455588342011-02-23T19:30:00.000-08:002011-02-23T19:33:54.582-08:00Rib-tastic!I made ribs on Sunday night and they were a huge hit. Well, with the exception of my 6 year old who poked at them, stroked her own ribs, asked questions about the anatomy of a pig and declared she wasn't hungry.<div><br /></div><div>I used the spice rub from Mark Bittman's How to Cook Everything cookbook and it was perfect.</div><div><br /></div><div>Here's the rub:</div><div><i><br /></i></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 16px; line-height: 20px; "><i>2 tablespoons paprika<br />2 tablespoons sugar<br />1 tablespoon salt<br />1 tablespoon ground cumin<br />1 tablespoon black pepper<br />1 tablespoon chili powder</i></span></div><div><span class="Apple-style-span" style="font-family: 'trebuchet ms'; font-size: 16px; line-height: 20px; "><i><br /></i></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:130%;"><span class="Apple-style-span" style="font-size: 16px; line-height: 20px;">Combine all ingredients and rub all over the ribs. Cook ribs at 300 for 2 hours, draining fat every 30 minutes or so (I didn't need to do this. Very little fat on the ribs I bought.) The last ten minutes, cook at 500.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:130%;"><span class="Apple-style-span" style="font-size: 16px; line-height: 20px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:130%;"><span class="Apple-style-span" style="font-size: 16px; line-height: 20px;">They were perfect fall off the bone ribs with just a little bit of bite. But not too much bite so the wee ones still enjoyed it.</span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:130%;"><span class="Apple-style-span" style="font-size: 16px; line-height: 20px;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';font-size:130%;"><span class="Apple-style-span" style="font-size: 16px; line-height: 20px;">This will definitely be my go to rib recipe from now on. Perfect-o!</span></span></div>Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-9146341694357397612011-01-30T14:05:00.000-08:002011-01-30T14:08:32.329-08:00Spicy Asian Chicken with Brussel SproutsI'm resurrecting this blog!<em> </em>I plan to be back with more recipes and such more frequently this year. Here's one that was a hit last week from Real Simple magazine. Enjoy!<br /><em></em><br /><em>1 cup long-grain white rice<br />1 large egg<br />1/2 cup cornstarch<br />1 pound boneless, skinless chicken breasts, thinly sliced (2 large)<br />3 tablespooons canola oil, plus more, if necessary<br />1/2 pound Brussels sprouts, thinly sliced<br />1 1-inch piece fresh ginger, peeled and cut into matchsticks<br />2 garlic cloves, thinly sliced<br />3 tablespoons low-sodium soy sauce<br />3 tablespoons rice vinegar<br />2 tablespoons packed light brown sugar<br />1 red chili pepper, thinly sliced<br />1 teaspoon toasted sesame oil<br />2 scallions, thinly sliced<br />2 tablespoons chopped roasted peanuts<br /></em><br />Cook the rice according to the package directions.<br /><br />Meanwhile, in a large bowl, beat the egg. Place the cornstarch in another large bowl. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess; transfer to a plate.<br /><br />Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden, 3 to 5 minutes (add more oil for the second batch, if necessary); transfer to a plate.<br /><br />Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add the soy sauce, vinegar, sugar, and ¾ cup water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more.<br /><br />Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through, about 1 minute. Add the sesame oil and scallions. Serve over the rice and sprinkle with the peanuts.Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com1tag:blogger.com,1999:blog-21776069.post-33366174131206315212010-06-16T16:14:00.000-07:002010-06-16T16:28:31.442-07:00Easy Cinnamon BunsCinnamon buns ... start to finish about 35 minutes. Amazing! They are delicious too. The top was a little plain for my taste but nothing a healthy wad of butter couldn't fix!<br /><br /><em>2 c. flour</em><br /><em>1/4 granulated sugar</em><br /><em>1/4 raisins (optional)</em><br /><em>2 tsp. baking powder</em><br /><em>3/4 tsp. soda</em><br /><em>1/4 tsp. salt</em><br /><em>3/4 c. plain yogurt</em><br /><em>1/4 c. canola oil</em><br /><em>2 tsp. melted butter </em><br /><em></em><br /><em>Filling:</em><br /><em>1/4 c. light brown sugar</em><br /><em>4 tbsp. walnuts, choppped (optional)</em><br /><em>1 tsp. cinnamon</em><br /><br />Spray 9" baking pan. Preheat oven to 425.<br /><br />In a small bowl, mix the filling ingredients together. Set aside.<br /><br />In a large bowl sugar, raisins, flour, salt, powder & soda. Add yogurt and oil. Mix well until you have formed a dough. <br /><br />On a lightly floured surface, knead the dough 8-10 times. Roll out into a 8"x10" rectangle. Brush dough with melted butter and sprinkle the filling evenly over the dough. Roll up jelly-roll style. Pinch seam to seal. <br /><br />Cut into 12 - 1" pieces. Place them slightly touching in baking pan. <br /><br />Bake for 17 minutes or until golden brown. Cool on wire rack for 10 minutes.<br /><br />Serve warm.Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com2tag:blogger.com,1999:blog-21776069.post-9933728402408259972010-04-13T18:09:00.000-07:002010-04-13T18:17:35.716-07:00Sesame Seed Coated Falafel w/ Tahini Yogurt DipI tried this recipe for the first time a few weeks ago and it hit the spot! I've been asked to make it again, and SOON. So it's on the menu for this week.<br /><br /><em>1 1/3 c. dried chickpeas (I just use canned)</em><br /><em>2 garlic cloves, crushed</em><br /><em>1 red chile, seeded and finely sliced</em><br /><em>1 tsp. ground corriander</em><br /><em>1 tsp. ground cumin</em><br /><em>1 tbsp. chopped fresh mint</em><br /><em>1 tsbp. chopped fresh parsley</em><br /><em>2 scallions, finely chopped</em><br /><em>1 large egg, beaten</em><br /><em>sesame seeds, for coating</em><br /><em>sunflower oil, for frying</em><br /><em>salt & pepper</em><br /><em></em><br />Tahini Yogurt Dip:<br /><em>2 tbsp. tahini</em><br /><em>scant 1 c. plain live yogurt</em><br /><em>1 tsp. cayenne</em><br /><em>1 tbsp. fresh mint</em><br /><em>1 scallion, finely sliced</em><br /><em></em><br />Place the chickpeas in a bowl, cover with water and leave to soak overnight. Drain and rinse the chickpeas, then place in a pan and cover with cold water. Bring to a boil and boil rapidly for 10 minutes, then reduce heat and simmer for 1 1/2 -2 hours until tender OR crack open a can of chickpeas, rinse them and pat them dry.<br /><br />Make the tahini yogurt dip. Mix together tahini, yogurt, cayenne, pepper and mint in a small bowl. Sprinle the scallion and chopped mint on top and chill.<br /><br />Combine the chickpeas with the garlic, chile, ground spices and herbs, scallions and seasoning, then mix in the egg. Place in a good processor and blend until the crumb mixture forms a coarse paste. If the paste seems too soft, chill for 30 minutes.<br /><br />Form the chilled chickpea paste into 12 patties with your hands, then roll each one through the sesame seeds to coat thoroughly.<br /><br />Heat enough oil to cover the base of a large frying pan. Fry the falafel, in batches if necessary, for 6 minutes, turning once.<br /><br />Serve with the yogurt dip. I also served it with pita wedges, which tasted so good dipped in the yogurt dip too!<br /><br />* from Whole Foods Kitchen cookbookJenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com1tag:blogger.com,1999:blog-21776069.post-80209848900001634802010-04-13T17:59:00.000-07:002010-04-13T18:08:59.456-07:00Roasted Vegetable & Pesto Panino<div align="center">I made these for dinner tonight alongside the broccoli cheddar soup. So satisfying!</div><br /><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459791965856918866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VmbkFJhH05obmT5CUmx71WvCEjKpvhE9DeVhKbcY0nz0lJWen0Qh4puIuc13WO0iV2mZ-U5q5W3X6WoniPLtodraEuTUwwqG6JTQtT0cHqrm6n2lyScmXSn3nnIw7CYVY2FQAA/s400/April+2010+021.jpg" /></p><p><em>1 medium sized loaf (I used pumpernickle)</em></p><p><em>1 zucchini, sliced lengthwise</em></p><p><em>2 peppers (I used one red, one yellow)</em></p><p><em>3 tablespoons of basil pesto</em></p><p><em>1-2 c. spinach</em></p><p><em>enough thinly sliced cheese to make a layer in your loaf (I used gouda)</em></p><p><em>S&P</em></p><p>Preheat oven to broil.</p><p>Slice vegetables into thin slices and arrange on baking tray. Brush both sides with olive oil. Lightly salt and pepper. Broil for 4-5 minutes per side, watching that they don't burn. Turn off oven.</p><p>Meanwhile, cut the top off of your loaf of bread. Empty it out as you would for a spinach dip, leaving about a 1/2 an inch edge.</p><p>Arrange the zucchini on the bottom of the loaf, spread half the pesto over the zucchini, then a layer of spinach, followed by the peppers and then the layer of cheese on top. Brush the remaining pesto on the lid of your loaf. Replace the lid, wrap in foil and return to (turned off) oven for 5-7 minutes to softened the cheese.</p><p>Unwrap and slice into wedges. </p><p> </p><p> </p><p><em><br /> </p></em>Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-32498540637690089872010-04-13T17:50:00.000-07:002010-04-13T17:59:03.019-07:00Creamy Broccoli Soup with Cheddar Cheese<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-2SjTf39-eOBPj2SscZQPbU8H2W4vgA1l-3a8ca4mURZaJrAmdmIAY0soByoGMnh1kXHz9xv00iYZMW2dx0gXNfWibV3Ub31jA-kTE1klfwO6ODZBolZsOJIRxXJI7V3VebnaQ/s1600/April+2010+020.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459791226523155058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-2SjTf39-eOBPj2SscZQPbU8H2W4vgA1l-3a8ca4mURZaJrAmdmIAY0soByoGMnh1kXHz9xv00iYZMW2dx0gXNfWibV3Ub31jA-kTE1klfwO6ODZBolZsOJIRxXJI7V3VebnaQ/s400/April+2010+020.jpg" /></a><br /><div>A delicious soup. I made it differently than the recipe suggested so see my notes at the end of the recipe.</div><br /><div><em></em></div><br /><div><em>4 tbsp. olive oil</em></div><br /><div><em>2 c. broccoli</em></div><br /><div><em>1 c. heavy cream</em></div><br /><div><em>1/2 c. diced celery</em></div><br /><div><em>1/2 c. diced onion</em></div><br /><div><em>1 tablespoon chopped garlic</em></div><br /><div><em>1 quart vegetable stock</em></div><br /><div><em>2 c. grated cheddar cheese</em></div><br /><div><em>1/2 tsp. tabasco</em></div><br /><div><em>1 tsp. fresh lime juice</em></div><br /><div><em>1/4 c. all purpose flour</em></div><br /><div><em>S & P</em></div><br /><div><em></em></div><br /><div>In medium sauce pan add olive oil, celery, onion and garlic. Cook 5-8 minutes. Add flour and cook for 2 minutes, stirring occasionally. Add stock and bring to a boil. Lower heat and whisk flour to break up clumps. Cook for 1/2 hour to thicken. Add broccoli, cream, lime and tabasco. Cook for 15 minutes. Do not let boil. Add cheese and S&P to taste.</div><br /><div></div><br /><div>NOTE: I made it a bit different, thanks to a suggestion from my mom. I sauteed the celery, onion and garlic in the olive oil. Then I added the stock, broccoli and ONE DICED POTATO. I let this simmer until the potatoes and broccoli were cooked. I then put everything in my food processor and blended it. I returned it to the pot and added the cream, lime, tabasco and S&P. Heated just until warmed. So good! Loved it with the tiny bits of potato. Good idea, Ma!</div><br /><br /><span style="font-size:85%;">* from Renee D at recipezaar.com<br /></span><div><em></em></div>Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-65772998432989412062010-04-13T17:44:00.000-07:002010-04-13T17:50:25.379-07:00Peach Oatmeal<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDK3f9xN3VQVENsdYjs2QMPCxaALYKht8NmoczpVr8rURK-I9-WP9jLBpGal__buCCLXnT41L3rjLoU93v7HC1_VFuo72wrS2HcsrmTlfud14_fX-kl0R__rpuB3CnPHJorD8KMQ/s1600/April+2010+023.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459788658866464338" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDK3f9xN3VQVENsdYjs2QMPCxaALYKht8NmoczpVr8rURK-I9-WP9jLBpGal__buCCLXnT41L3rjLoU93v7HC1_VFuo72wrS2HcsrmTlfud14_fX-kl0R__rpuB3CnPHJorD8KMQ/s400/April+2010+023.jpg" /></a><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWU9rFMzw3vGBNqGqO5xzH_wP86_zOwo_69f6eKunG97BCmZ7-DT5wvX_AYA3QTopQbNhWVkgn1tNk229r_Lq0S5OsNjkbQn5AKzzIRyQC3Dz9TfibRURNFoGe2FzWqk3cBxwiQ/s1600/April+2010+023.jpg"></a></p><p>I made this for breakfast for the girls this morning. It was a hit!<br /><br /><em>1/4 c. old fashioned oats</em><br /><em>1/4 c. sliced peaches in juice (canned)</em><br /><em>1/8 tsp. cinnamon</em><br /><em>1/8 tsp. butterscotch or vanilla extract</em><br /><em>1/2 tsp. sugar or honey to sweeten</em><br /><em></em><br />Cook oats as directed. During last 3 minutes of cooking, toss in the peaches sliced into bite size pieces. Remove from heat and add cinnamon, extract and sweetener. Pour a little milk over top and enjoy!<br /><br />Perfect for a cold, rainy morning before sending your wee one off on the school bus! </p><p> </p><p>* adapted from Luv 2 Bake, recipezaar.com</p>Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-63136355291857041372010-04-13T17:35:00.000-07:002010-04-13T17:43:57.566-07:00Pineapple CheesecakeA really easy refreshing dessert. Make me think of summer potlucks. yum!<br /><em><strong></strong></em><br /><em><strong>Crust</strong></em><br /><em>1/2 box. graham crumbs</em><br /><em>1/2 c. melted butter</em><br /><em>1/2 c. sugar</em><br /><em></em><br /><strong><em>Pineapple topping</em></strong><br /><em>500 ml. whipping cream</em><br /><em>1 c. icing sugar</em><br /><em>8 oz. cream cheese, softened</em><br /><em>1 -20 oz. can pineapple</em><br /><em></em><br />Combine crust ingredients and press into the bottom of a 13x9 pan. <br /><br />Whip cream. Mix in icing sugar, cream cheese and pineapple. Spread over the graham cracker crust. Sprinkle the top with a few tablespoons of graham crumbs to make it look pretty.<br /><br />Let it set in fridge for a few hours. Serve cold.Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-21007992294461250012009-09-28T16:06:00.000-07:002009-09-28T16:08:55.047-07:00Jumbo Blueberry Sour Cream SconesYou'll notice that I get a lot of my recipes from Kittencal @ recipezaar. She's amazing, as are her recipes. This one is no exception.<br /><em></em><br /><em>1 cup sour cream<br />1 large egg, slightly beaten<br />1/2 teaspoon vanilla<br />1/2 teaspoon almond extract (or use 1 teaspoon vanilla)<br />1 teaspoon baking soda<br />4 cups all-purpose flour (measured 4 cups exactly)<br />1 cup sugar (can use a few tablespoons more)<br />2 1/2 teaspoons baking powder (or use 2 semi-heaping teaspoons)<br />1/4 teaspoon cream of tartar<br />1 teaspoon salt<br />1/2-1 teaspoon cinnamon (optional)<br />1 cup very cold butter (cut into small cubes)<br />1 cup fresh blueberries<br />vanilla glaze (optional) </em><br /><br />Set oven to 350 degrees F. Line a baking sheet with parchment paper or lightly grease.<br /><br />In a small bowl blend the sour cream with the egg, vanilla and baking soda; set aside while making the rest of the recipe.<br /><br />In a large bowl mix together the flour with sugar, baking powder, cream of tartar, salt and cinnamon (if using). Using a pastry blender cut in cold butter cubes. Add in the sour cream mixture; mix JUST until moistened. Gently mix in the fresh blueberries.<br /><br />Roll or pat the dough into about a 1 to 1-1/2-inch thick round. Cut dough into 12 even wedges. Place the wedges onto the prepeared baking sheet about 2-inches apart.<br /><br />Bake for about 12-15 minutes or until the the bottoms are browned.<br /><br />Drizzle the top of each warm scone with glaze if desired or when the scones are cooled dust lightly with confectioners sugar.<br /><br /><em><span style="font-size:85%;">from kittencal @ recipezaar.com</span></em>Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-27941227993826186262009-09-28T16:01:00.000-07:002009-09-28T16:04:22.512-07:00HamburgersIt had been awhile since I made homemade burgers so I decided to give them another whirl for some friends who were over for a BBQ this weekend. So glad I did. They were gooood!<br /><em></em><br /><em>2 lbs </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=199"><em>ground beef</em></a><em><br />1 </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=142"><em>egg</em></a><em>, slightly beaten<br />1/2 (1 ounce) envelope dry onion soup mix<br />2 tablespoons fresh minced </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=165"><em>garlic</em></a><em> (or use 1 teaspoon garlic powder)<br />1/4 cup dry breadcrumbs (or crushed soda cracker crumbs, more if needed) (optional)<br />1 tablespoon </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=176"><em>Worcestershire sauce</em></a><em><br />1 teaspoon </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=337"><em>fresh ground black pepper</em></a><em><br />1 pinch </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=320"><em>cayenne pepper</em></a><em> (optional)</em><br /><br />In a bowl crumble the ground beef with clean hands. Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce and black pepper.<br /><br />Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough). Divide the ground beef into 6 equal patties (or make 8 small patties).<br /><br />Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide). Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.<br /><br />Grill or pan fry the burgers as desired until cooked through.<br /><br /><br /><em><span style="font-size:85%;">* from Kittencal @ recipezaar.com</span></em>Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com1tag:blogger.com,1999:blog-21776069.post-19568659985410146882009-09-21T08:28:00.000-07:002009-09-21T08:37:29.777-07:00Spiced Toffee Chippers<span class="Apple-style-span" style="font-weight: bold;"><div><span class="Apple-style-span" style="font-weight: normal;">I took these to Bible study and all the Sister-Wives went ga-ga for them! Enjoy!</span></div><div><span class="Apple-style-span" style="font-weight: normal;"><br /></span></div>Topping:</span><div>1/2 cup dark brown sugar</div><div>1/4 tsp ground ginger</div><div>1/4 tsp cinnamon</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Cookie Dough:</span></div><div>1 cup Crisco*</div><div>1 cup dark brown sugar</div><div>1 egg</div><div>1 tsp vanilla</div><div>2 cups flour</div><div>1 tsp baking soda</div><div>1 tsp cinnamon</div><div>1 tsp ground ginger</div><div>1/4 tsp nutmeg</div><div>1 pkg Skor bits (SCORE indeed!!)(Get it?!)</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Method:</span></div><div>Preheat oven to 350 degrees.</div><div>Topping: combine ingredients in a shallow dish and set aside.</div><div>Cookies: Beat shortening and brown sugar until well combined. Add egg and vanilla. Beat well. Add next 5 ingredients, mixing until incorporated. Mix in toffee bits. Roll dough into 1" balls, don't flatten. Roll in topping. Place on baking sheet about two inches apart (they flatten as they bake). Bake for 12-14 minutes.</div><div><br /></div><div>*I followed the recipe and used Crisco, but I think it would be even better with butter. Just so you know.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Amanda Brownhttp://www.blogger.com/profile/04726641075213214519noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-11954810208449504342009-08-18T15:14:00.000-07:002009-08-18T15:18:43.077-07:00Southern Buttermilk BiscuitsThese were honest to goodness start to finish 15 minutes. I only baked them for 8-9 minutes in my convection oven and they were done perfectly.<br /><br /><em>2 cups unbleached all-purpose flour plus more for dusting<br />1/4 teaspoon baking soda<br />1 tablespoon baking powder<br />1 teaspoon kosher salt or salt<br />6 tablespoons unsalted butter, very cold<br />3/4 cup buttermilk</em><br /><br />Preheat your oven to 450°F.<br /><br />Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. If using a food processor, just pulse a few times until this consistency is achieved. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk.<br /><br />Turn the dough out onto a floured board. Gently, gently PAT (do not roll with a rolling pin) the dough out until it's about 1/2" thick. Use a round cutter to cut into rounds.<br /><br />You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other. If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.<br /><br />Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom. Do not overbake.<br /><br />Yields 10 biscuits<br /><br /><span style="font-size:78%;">** from P4 @ recipezaar.com</span>Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-23161020432836940792009-06-23T14:14:00.000-07:002009-06-23T14:19:32.529-07:00LasagneFor Mom. From the Pillsbury Family Cookbook.<br /><br /><em>8 oz. lasagne noodles</em><br /><em>1/2 lb. ground beef</em><br /><em>1/4 c. chopped onion</em><br /><em>6 oz. can tomato paste</em><br /><em>8 oz. can tomato sauce</em><br /><em>1/2 c. canned mushroom, drained</em><br /><em>1 clove garlic, crushed</em><br /><em>1 tsp. dried basil</em><br /><em>1 tsp. dried parsley</em><br /><em>1/2 tsp. oregano</em><br /><em>1/4 tsp. pepper</em><br /><em>1 1/2 c. water (I do not use this)</em><br /><em>2 c. creamed cottage cheese</em><br /><em>1 c. chopped raw spinach</em><br /><em>1/4 c. diced salami (I do not use this)</em><br /><em>1 egg </em><br /><em>1 c. shredded mozza cheese</em><br /><em></em><br />Cook lasagne noodles are directed on pakage. Brown beef with onion in skillet. Add tomato paste and sauce, mushrooms, garlic, basil, parsley, 1/2 tsp. salt, oregano, 1/8 tsp. pepper and water. Simmer 1 hour. (I don't usually do that either). Combine cottage cheese, spinach, salami, egg, 1/2 tsp. salt and 1/8 tsp. pepper. In 12x8" baking dish alternate layers of 2 thicknesses of noodles, cottage cheese mixture, meat mixture and mozza cheese, ending with cheese. Bake at 350 for 30 minutes. Remove from oven and let stand 15 minutes before serving.Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-25374627344359323692009-06-16T12:57:00.000-07:002009-06-16T13:05:07.537-07:00Barbeque ChickenThis is A-(voice raises an octave)-MAZING! I love to dip it, dip it. <br /><br /><em>3 cloves garlic, minced</em><br /><em>2 teaspoons butter</em><br /><em>1 c. ketchup</em><br /><em>1/4 c packed brown sugar</em><br /><em>1/4 c. chili sauce (<strong>see substitutions below</strong>)</em><br /><em>2 T. worcestershire sauce</em><br /><em>1/2 t. celery seed</em><br /><em>1 T. prepared mustard</em><br /><em>1/2 t. salt</em><br /><em>2 dashes hot pepper sauce</em><br /><em>8 large chicken breast halves, bone -in ( <strong>I just use regular boneless skinless chicken breasts and drastically reduce the cook time. Maybe 20 minutes total</strong>.)</em><br /><em></em><br />In a saucepan, saute the garlic in butter until tender. Add the next 8 ingredients. Bring to a boil stirring constantly. Remove from the heat and set aside. Set a small bowl aside for dipping! Grill the chicken, covered over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer or until juices run clear. Continue basting and truning during the last 15 minutes of cooking. <br /><br />(With regular chicken breasts, I just turn and baste over and over again for a total of about 15-20 minutes or until done.)<br /><br />Serve with any extra sauce you set aside for dipping.<br /><br />SUB FOR CHILI SAUCE: Note that this is for 1 cup of chili sauce and this recipe only calls for 1/4 c.<br /><br />1 c. tomato sauce + 1/4 c. brown sugar+ 2 T. vinegar + 1/4 t. cinammon + dash of ground cloves + dash of ground all spice = 1 c. chili sauce.Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com1tag:blogger.com,1999:blog-21776069.post-73236635847801638382009-06-02T18:33:00.000-07:002009-06-02T18:34:30.403-07:00Ginger Broccoli<em>1 1/2 lbs broccoli, florets and stems sliced into diagonal pieces<br />1 1/2 tablespoons dark sesame oil<br />3 tablespoons soy sauce<br />1 tablespoon ground ginger<br />2 teaspoons brown sugar<br />4 tablespoons water </em><br /><br />Saute the broccoli over medium heat in sesame oil for 8 minutes. <br /><br />While broccoli is cooking, stir together the soy sauce, ginger, and sugar, stirring until sugar dissolves. Add the soy mixture to the broccoli along with the water, cover and simmer for 2 minutes more.<br /><br />Serve at once.Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com1tag:blogger.com,1999:blog-21776069.post-29978517142393866852009-06-02T18:28:00.001-07:002009-06-02T18:35:15.160-07:00Lemon ChickenThis tastes just like the lemon chicken you get from chinese take out. Just a bit healthier! Tasty! I've been making more chinese dishes lately to get the taste without the gross greasy feeling afterwards. Try serving it with <a href="http://cookingwithjenandamanda.blogspot.com/2008/06/fried-rice.html">fried rice </a>and <a href="http://cookingwithjenandamanda.blogspot.com/2009/06/ginger-broccoli.html">ginger broccoli</a>.
<br />
<br /><em>6 boneless skinless chicken breasts
<br />2 tablespoons </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=473"><em>soya sauce</em></a><em>
<br />1/4 cup </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=137"><em>cornstarch</em></a><em>
<br />1/2 teaspoon </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=6"><em>baking powder</em></a><em>
<br />2 </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=142"><em>eggs</em></a><em>
<br />2 cups oil</a>
<br />1/2 cup </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=139"><em>white sugar</em></a><em>
<br />2 tablespoons </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=137"><em>cornstarch</em></a><em>
<br />2 tablespoons </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=55"><em>lemon juice</em></a><em>
<br />1 1/2 cups </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=154"><em>chicken broth</em></a><em>
<br />2 </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=125"><em>lemons</em></a>
<br />
<br />Preheat oven to 325.
<br />
<br />Cut each chicken breast into 3 pieces then marinate them in the soya sauce. (I sliced mine into about 6 slices) Whisk the 1/4 c. cornstarch and baking powder together, then beat in the eggs. Chill in refrigerator while you make the sauce.
<br />
<br />In a separate bowl, whisk together the sugar and 2 tablespoons cornstarch. Stir in the lemon juice and chicken broth, then set aside.
<br />
<br />Dip the chicken pieces into the chilled batter, then fry in hot oil in a frying pan until brown.
<br />
<br />Spray a 9x13 glass pan with cooking spray, then lay the chicken in it.
<br />
<br />Using the same frying pan, add 2 tablespoons oil. Slice one of the lemons, and stir fry until they start to brown. Stir in the remaining sauce mixture, continue stirring until the sauce has thickend. Pour over the chicken.
<br />
<br />Slice the remaining lemon, and layer over the chicken. 2Bake for 30-40 min's until the chicken is done.
<br />
<br /><span style="font-size:85%;">* from Chef Dee at recipezaar.com</span>
<br />Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-81025936534788603162009-04-02T07:32:00.000-07:002009-04-02T07:35:24.356-07:00Soft Pretzels<p><em>1 1/2 cups </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=459"><em>water</em></a><em>, warm (110 degrees)
<br />1 1/2 tablespoons </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=139"><em>sugar</em></a><em>
<br />2 teaspoons </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=359"><em>kosher salt</em></a><em>
<br />1 (1/4 ounce) package </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=62"><em>active dry yeast</em></a><em>
<br />4 1/2 cups </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=64"><em>flour</em></a><em>
<br />1/2 cup </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=141"><em>butter</em></a><em>, melted
<br />1 gallon </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=459"><em>water</em></a><em>
<br />1/3 cup </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=7"><em>baking soda</em></a><em>
<br />2 egg yolks</a>, beaten with
<br />2 tablespoons </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=459"><em>water</em></a><em>
<br /></em><a href="http://www.recipezaar.com/library/getentry.zsp?id=359"><em>kosher salt</em></a><em> (or Pretzel Salt) </em></p><em></em><p>
<br />Combine water, sugar, and the 2 tsp Kosher salt in a medium bowl. Sprinkle the yeast on top. Let it sit for 3 minutes. </p><p>Add the flour and butter and mix with dough hooks (stand mixer) on medium speed and knead until the doug is smooth and pulls away from the sides. Continue kneading for about 4 minutes. </p><p>Remove dough from bowl, and place into another bowl that has been sprayed with non-stick cooking spray. Cover with a damp (wrung out tight) kitchen towel and sit on top of fridge for 1 hour. </p><p>Preheat oven to 450°F Bring the gallon of water and the baking soda to a boil in wide-mouthed pan (roaster type works best). </p><p>Meanwhile, turn dough out onto a lightly oiled work surface and divide into 8 sections. Roll each section out to 2' ropes, shape into pretzel shape. Place the pretzels into the boiling water. 2 or 3 at a time for about 10-15 seconds each. Remove using a large spatula onto a baking sheet that has been sprayed with non-stick cooking spray. </p><p>Brush each pretzel with the egg yolk mixture and sprinkle with Kosher salt (or sea salt or pretzel salt) and bake 15 minutes.</p><p><strong>Delicious!</strong>
<br /></p><p><em><span style="font-size:85%;">From 2blue @ recipezaar.com</span></em></p>Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-44545490448417185422009-03-05T18:07:00.001-08:002009-03-05T18:09:11.364-08:00Homemade Oreo CookiesAmanda's recipe. I made them for the first time today and they were delish. I modified a few things, as noted below.<br /><br /><em>Dough:</em><br /><em>2 chocolate cake mixes (any kind works…devil’s food, chocolate fudge, etc.)</em><br /><em>4 eggs</em><br /><em>2/3 cup oil</em><br /><em></em><br /><em>Frosting:</em><br /><em>4 oz. cream cheese (half of a block)</em><br /><em>2 cups icing sugar</em><br /><em>1/2 tsp. milk</em><br />1 tbsp vanilla<br /><br />Instructions:Blend dough ingredients until mixed. Roll a bit of dough into a ball, about the size of a small walnut. Bake at least one inch apart; the cookies flatten as they bake. Bake at 325 degrees for 8-10 minutes. Allow to cool. While cookies are baking, make the frosting. (An electic mixer is best for making the frosting.) Take two cookies and slather a bunch of frosting on one, then smoosh the other on top. Oh, the gooey goodness.<br /><br /><br /><em>NOTES: While I'm sure they are delicious as is, I modified a bit because I was craving some peppermint. :) I added a tsp. of peppermint extract, some green food coloring and I actually threw in the whole 8 oz. bar of cream cheese. Why? The better question is why not?</em>Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com3tag:blogger.com,1999:blog-21776069.post-5913548739998489852009-02-16T19:00:00.001-08:002009-02-16T19:04:30.688-08:00Spaghetti SauceA delicious recipe created by me. :)<br /><br /><em>1 lb. ground beef</em><br /><em>2 cloves of garlic, minced</em><br /><em>1 onion, chopped</em><br /><em>1 red pepper, minced</em><br /><em>1 -6 oz. can tomato paste</em><br /><em>1 - 8 oz. can tomato sauce</em><br /><em>1- 14 oz. can stewed or diced tomatoes, with juice</em><br /><em>1 T. italian spices</em><br /><em>1 tsp. oregano</em><br /><em>1/2 tbsp. worchestershire</em><br /><em>1 tbsp. brown sugar</em><br /><em>1 tsp. salt</em><br /><em>1/4 c. red wine</em><br /><br />Brown beef. When browned, drain fat and then add garlic, onion and red pepper. Cook until soft, 3-5 minutes. Add in tomato paste, sauce and diced tomatoes with their juices. Mix well. Add in spices, worchestershire, brown sugar and salt. Add 1/4 c. of red wine. Stir until well combined. Simmer for 30-40 minutes. Serve over your favorite pasta.Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-53094066838096517692008-11-11T17:42:00.000-08:002008-11-11T17:49:55.994-08:00Oh My Apple Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLlj2tvzEOl-LV2-XIeS4pUAXI79nb76JHw1mkbDg0qbTfauV0WvV-ZB15Rn5jgJC_Y8bBl-F8zjuDqhZLfFidzc9Sj-ZBpVHOiYR_uD6Vnfk0HFtsNC-lim6GBfZl2pe2FALvA/s1600-h/Apple+Pie+004.jpg"><img id="BLOGGER_PHOTO_ID_5267581021875204386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLlj2tvzEOl-LV2-XIeS4pUAXI79nb76JHw1mkbDg0qbTfauV0WvV-ZB15Rn5jgJC_Y8bBl-F8zjuDqhZLfFidzc9Sj-ZBpVHOiYR_uD6Vnfk0HFtsNC-lim6GBfZl2pe2FALvA/s400/Apple+Pie+004.jpg" border="0" /></a> Abby and I made this today and had it for dessert after supper. It was sooo good and worth the extra effort. <br /><br /><br /><div><strong>The Crust</strong> (my Great-Grandma's recipe):</div><br /><div></div><br /><div>Yields: 6 single or 3 double pie crusts</div><br /><div></div><div><em>5 c. four</em></div><div><em>1 t. baking powder</em></div><div><em>1 t. salt</em></div><div><em>1 tbsp. brown sugar</em></div><div><em>1 lb lard</em></div><div><em>1 egg, slightly beaten</em></div><div><em>1 tbsp. vinegar </em></div><div><em>water to make 3/4 c.</em></div><br /><div></div><div>Mix flour, powder, salt and sugar. Cut in lard until it is oatmeal consistency. Beat egg</div><br /><p>in measuring cup, add vinegar and water to make 3/4 c. total. Add slowly and only as much as needed to make dough cling together. (I actually needed more water than this.)</p><p>Handle gently. Don't kneat it. Divide in to 6 disks. Chill for 1 hr. before rolling if dough is too soft to handle.</p><p></p><p>Bake portions you are using for 10 mins. at 450 before adding filling.</p><p></p><p><strong>Apple Pie Filling</strong></p><p><em>3/4 c. sugar</em></p><p><em>1/4 t. salt</em></p><p><em>6 c. diced apples</em></p><p><em>1/2 t. cinnamon</em></p><p><em>2 tbsp. flour</em></p><p><em>2 tbsp. melted butter</em></p><p>Combine all ingredients. Pour into pie shell. Bake at 375 for 45 mins.</p>Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-34583740724408398242008-10-01T09:30:00.000-07:002008-10-01T09:35:20.392-07:00Chicken Scaloppine w/ Lemon Glaze<em>4 </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=221"><em>boneless skinless chicken breasts</em></a><em> (pounded to about 1/3-inch thickness)
<br />2 tablespoons </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=332"><em>Dijon mustard</em></a><em>
<br />2 </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=142"><em>eggs</em></a><em>
<br />1 cup dry breadcrumbs</a>
<br />1/4 teaspoon </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=734"><em>poultry seasoning</em></a><em> (or to taste)
<br />1/2 teaspoon </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=501"><em>garlic powder</em></a><em>
<br />1/4-1/2 teaspoon </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=359"><em>seasoning salt</em></a><em>
<br />1-2 tablespoon </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=495"><em>olive oil</em></a><em> (for frying) </em>
<br /><em>
<br />LEMON GLAZE
<br />1/4 cup </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=154"><em>chicken broth</em></a><em>
<br />2 tablespoons </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=55"><em>fresh lemon juice</em></a><em>
<br />1/4 teaspoon </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=359"><em>salt</em></a><em> (can use more to taste)
<br />4-5 thin </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=125"><em>lemon slices</em></a><em>
<br /></em><a href="http://www.recipezaar.com/library/getentry.zsp?id=171"><em>fresh parsley</em></a><em>, chopped (to taste)
<br />
<br /></em><em></em>
<br />In a small bowl or shallow dish whisk together mustard and eggs; set aside.
<br />
<br />Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper. Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
<br />
<br />Heat the olive oil in a skillet over medium heat. Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
<br />
<br />For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
<br />
<br />Add in lemon slices and parsley; mix to combine for about 1 minute. Spoon the glaze/sauce over chicken.
<br />
<br />MODIFICATIONS: While absolutely delicious, I did find this a bit too salty. I think I'd leave the salt out next time. I used about 2 tbsp. of capers as well.
<br />
<br />From kittencal @ recipezaar.com
<br />Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-20859683458819241922008-09-29T15:05:00.000-07:002008-09-29T15:06:03.031-07:00Smartie Cheesecake SquaresThese are delicious in a really bad way. You know when you are eating something and can feel yourself getting fat? That's these. Worth it? Heck yes!<br /><br /><br /><em>1/3 cup margarine ( I used butter)<br />1/3 cup sugar, brown packed<br />1 cup flour<br />1/2 cup walnuts, chopped (I used pecans)<br />1 (8 ounce) package cream cheese, softened<br />1/4 cup sugar, granulated<br />1 teaspoon vanilla extract<br />1 egg<br />3/4 cup smarties candies or M&Ms plain chocolate candy(I ran out so used 1/2 smarties and 1/2 chocolate chips)<br /></em><br />Preheat oven to 350 degrees.<br /><br />Beat margarine and brown sugar till light and fluffy. Add flour and walnuts; mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8" sqaure pan. Bake at 350 degrees for 10 minutes.<br /><br />Combine cream cheese (nuke for 15 seconds to soften), granulated sugar and vanilla; mixing at medium speed and electric mixer till well blended. Add egg; mix well.<br /><br />Layer 1/2 cup Smarties or M&Ms over crust; top with cream cheese mixture. Combine remaining candy, chopped and reserve crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture.<br /><br />Bake at 350 degrees, 20 minutes. Let cool.<br /><br /><br />From: dancer @ recipezaar.comJenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-48348156586300845232008-08-01T12:52:00.001-07:002008-08-01T12:58:34.651-07:00Middle Eastern Supper Salad<em>SALAD</em><br /><em>1 pita, split in half</em><br /><em>Vegetable oil</em><br /><em>1 tsp. cumin</em><br /><em>1 red pepper</em><br /><em>1 c. marinated artichoke hearts, drained</em><br /><em>3 ripe plum tomatoes</em><br /><em>1/4 c. pitted kalamata olives</em><br /><em>1/4 c. fresh chopped basil</em><br /><em>3/4 c. feta cheese</em><br /><em></em><br /><em>DRESSING</em><br /><em>1/2 lemon</em><br /><em>2 tbsp. olive oil</em><br /><em>1 garlic clove, minced</em><br /><em></em><br />Lightly brush both sides of pita with vegetable oil and sprinkled with 1/2 tsp. cumin. Crisp in a toaster over or preheated 450 oven, 2-4 mins. Meanwhile, slice pepper into bize-size pieces. Slice artichokes into quarters and coarsely chop plum tomatoes. Place all in a large bowl. Slice olives in half. add almon with basil and feta. Tear pitas into bize-size pieces and add.<br /><br />Squeeze about 1 tbsp. lemon juice into a small bowl. Whisk in oil and garlic until evenly distributed. Drizzle over salad and toss. Taste and add more lemon and cumin if needed. <br /><br />*** MODIFICATIONS: I added about 1/3 c. chopped red onion and 1/4 c. chopped pepperoncinis. <br /><br /><br /><span style="font-size:85%;">* Chatelaine, August 2008</span>Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-70323331017591727412008-07-23T12:42:00.000-07:002008-07-23T12:46:10.743-07:00Maple Peach SauceI made this today served over buttermilk pancakes. Delicious. We all loved it. I think it would be especially good in the winter because it adds such warmth to the meal, if you could get your hands on some fresh, ripe peaches year round.<em> </em><br /><em></em><br /><em>4 ripe peaches, peeled</em><br /><em>2 tbsp. butter</em><br /><em>1/2 c. maple syrup</em><br /><em>2 tbsp. orange juice OR a squeeze of lemon juice</em><br /><em>1 tsp. ground ginger (optional)</em><br /><em></em><br />Slice peaches in half and discard pits. Then slice into thin wedges. Melt butter in a large frying pan set over med-high heat. Add peaches. Stir just until they start to soften, 2-4 mins.<br /><br />Then add maple syrup, orange juice and ginger. Bring to a boil, stirring occasionally. Cook until peaches are soft a you like, from 2-4 mins. <br /><br />Serve warm or refridgerate, covered, up to 3 days. <br /><br />Great warm or at room temp over pancakes, ice cream or yogurt.Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0tag:blogger.com,1999:blog-21776069.post-87512474741174535582008-06-19T14:22:00.001-07:002008-06-19T14:24:26.634-07:00Fried RiceI served this the other night with vegetable spring rolls and ginger broccoli. It was so tasty and easy!<br /><br /><br /><em>1 tbsp. butter</em><br /><em>2 </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=142"><em>eggs</em></a><em>, beaten<br />1 tablespoon butter</em><br /><em>1/4 cup chopped green onion</em><br /><em>2 cups </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=160"><em>rice</em></a><em>, prepared and cooled<br />1/2 c. mushrooms<br />1/8 c. </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=473"><em>soy sauce</em></a><br /><em>1/2 cup cooked </em><a href="http://www.recipezaar.com/library/getentry.zsp?id=274"><em>peas</em></a><br /><br />Melt 1 tablespoon butter in skillet or wok. Scramble eggs in butter, breaking up the cooked eggs into small pieces. Set aside.<br /><br />Melt 1 tablespoon butter in skillet or wok. Saute green onion & mushrooms in butter for 3 minutes. Stir in soy sauce until color of rice is uniform. Stir in peas.<br /><br />Heat only until warm.Jenhttp://www.blogger.com/profile/07002778284055350042noreply@blogger.com0