11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Green Tea Chocolate Chip Muffins
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"Back to the basic" is a good world to describe my feeling when I was baking these muffins. I did not have much time this week so I could only bake something simple to suit my limited time. I saw this muffin recipe in my bible and had not tried making it yet, in the same time I was thinking of using my green tea powder before it'll be expired soon.
Most of muffin recipes, they will call for all purpose flour but this time I mixed with top flour (or can be cake flour as well). Another special thing of this recipe is buttermilk. The muffins came out perfectly with great flavor of green tea and lots of chocolate chips. You can keep it as a basic muffin recipe when ever you are thinking of baking muffins, I'm sure you will love the result!
Green Tea Chocolate Chip Muffins
Yield 4 cups (according to the muffin case I used or 8 standard muffin size)
All purpose flour 130 g.
Top flour/ Cake flour 30 g.
Baking powder 1 tsp.
Baking soda 1/4 tsp.
Salt 1/4 tsp.
Green tea powder 1 - 1 1/2 tsp.
Sugar 90 g.
Chocolate chips 150 g.
Buttermilk 95 g.
Melted butter 65 g.
Egg 1
Vanilla 1/2 tsp.
1. Sift flours, baking powder, baking soda, salt and green tea powder together and add sugar and chocolate chips then mix well, set aside.
2. Mix buttermilk, melted butter, egg and vanilla. Stir well and pour into the dry ingredient. Use the rubber spatula to mix well and do not over mixed.
3. Put the batter into the muffin cases 3/4 full and bake in the preheat oven at 190C for 20-30 mins.
"Back to the basic" is a good world to describe my feeling when I was baking these muffins. I did not have much time this week so I could only bake something simple to suit my limited time. I saw this muffin recipe in my bible and had not tried making it yet, in the same time I was thinking of using my green tea powder before it'll be expired soon.
Most of muffin recipes, they will call for all purpose flour but this time I mixed with top flour (or can be cake flour as well). Another special thing of this recipe is buttermilk. The muffins came out perfectly with great flavor of green tea and lots of chocolate chips. You can keep it as a basic muffin recipe when ever you are thinking of baking muffins, I'm sure you will love the result!
Green Tea Chocolate Chip Muffins
Yield 4 cups (according to the muffin case I used or 8 standard muffin size)
All purpose flour 130 g.
Top flour/ Cake flour 30 g.
Baking powder 1 tsp.
Baking soda 1/4 tsp.
Salt 1/4 tsp.
Green tea powder 1 - 1 1/2 tsp.
Sugar 90 g.
Chocolate chips 150 g.
Buttermilk 95 g.
Melted butter 65 g.
Egg 1
Vanilla 1/2 tsp.
1. Sift flours, baking powder, baking soda, salt and green tea powder together and add sugar and chocolate chips then mix well, set aside.
2. Mix buttermilk, melted butter, egg and vanilla. Stir well and pour into the dry ingredient. Use the rubber spatula to mix well and do not over mixed.
3. Put the batter into the muffin cases 3/4 full and bake in the preheat oven at 190C for 20-30 mins.
Blueberry Pound Cake
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Since I got my Nordicware Bundt Pan from DH as Christmas present, have not got a chance to use till last week. I saw the recipe of Elvis Presley's Favorite Pound Cake according to this link http://www.epicurious.com/recipes/food/views/Elvis-Presleys-Favorite-Pound-Cake-232642 and it's really catching my attention due to many good feedbacks for this pound cake if you search around with google.com I told myself I could not miss this recipe when I saw the post from Anncoo Journal with her blueberry pound cake which she had adjusted in her own version so I decided to make it coz I had all ingredients on hand and I felt excited to my 1st time using new bundt pan :)
I did half from the original recipe same as the post from Anncoo but I did not follow her version exactly coz I changed amount of whipping cream, used top flour (super fine flour), added blueberries only 125 g and modified the method of mixing the batter. In case of I was new in using the bundt pan I was quite afraid of unmold problem but at the end my pound cake came out easily with a nice bundt pan pattern also the taste was incredibly good! It had fine crumbs & buttery taste! I found it was great with blueberries to add a bit little sour in the cake rather than only plain butter cake. Here is my version and method:
Blueberry Pound Cake
Top flour / Cake flour 180 g.
Salt 1/2 tsp.
Unsalted butter 125 g.
Caster sugar 180 g.
Large eggs 3
Vanilla 1/2 tsp.
Good quality dairy whipping cream 200 g.
Fresh blueberries 125 g. (Coated with 1 tsp. of top flour or cake flour and set aside)
1. Sift flour and salt together 3 times and set aside.
2. Beat unsalted butter (I used cold butter) till creamy and add in sugar then beat with medium high speed about 5 mins till light and fluffy.
3. Mix eggs and vanilla in the bowl then gradually add into the butter and beat well till incorporate.
4. Add sifted flour alternate with whipping cream (flour, whipping cream, flour, whipping cream, flour) and beat well. Scrap down the bowl and continue beating the batter for 2 minutes more. You will get a satiny and creamy batter.
5. Add in blueberries and fold into the batter. Pour the batter to the greased & floured bundt pan.
6. Put the bunt pan in the cold oven (Do not preheat the oven) and bake at 170C for 35-40 mins.
7. Cool on the wire rack for 40 mins before unmold and cool completely before serving.
Special Thanks: Anncoo Journal for being my inspiration of this blueberry pound cake.
Since I got my Nordicware Bundt Pan from DH as Christmas present, have not got a chance to use till last week. I saw the recipe of Elvis Presley's Favorite Pound Cake according to this link http://www.epicurious.com/recipes/food/views/Elvis-Presleys-Favorite-Pound-Cake-232642 and it's really catching my attention due to many good feedbacks for this pound cake if you search around with google.com I told myself I could not miss this recipe when I saw the post from Anncoo Journal with her blueberry pound cake which she had adjusted in her own version so I decided to make it coz I had all ingredients on hand and I felt excited to my 1st time using new bundt pan :)
I did half from the original recipe same as the post from Anncoo but I did not follow her version exactly coz I changed amount of whipping cream, used top flour (super fine flour), added blueberries only 125 g and modified the method of mixing the batter. In case of I was new in using the bundt pan I was quite afraid of unmold problem but at the end my pound cake came out easily with a nice bundt pan pattern also the taste was incredibly good! It had fine crumbs & buttery taste! I found it was great with blueberries to add a bit little sour in the cake rather than only plain butter cake. Here is my version and method:
Blueberry Pound Cake
Top flour / Cake flour 180 g.
Salt 1/2 tsp.
Unsalted butter 125 g.
Caster sugar 180 g.
Large eggs 3
Vanilla 1/2 tsp.
Good quality dairy whipping cream 200 g.
Fresh blueberries 125 g. (Coated with 1 tsp. of top flour or cake flour and set aside)
1. Sift flour and salt together 3 times and set aside.
2. Beat unsalted butter (I used cold butter) till creamy and add in sugar then beat with medium high speed about 5 mins till light and fluffy.
3. Mix eggs and vanilla in the bowl then gradually add into the butter and beat well till incorporate.
4. Add sifted flour alternate with whipping cream (flour, whipping cream, flour, whipping cream, flour) and beat well. Scrap down the bowl and continue beating the batter for 2 minutes more. You will get a satiny and creamy batter.
5. Add in blueberries and fold into the batter. Pour the batter to the greased & floured bundt pan.
6. Put the bunt pan in the cold oven (Do not preheat the oven) and bake at 170C for 35-40 mins.
7. Cool on the wire rack for 40 mins before unmold and cool completely before serving.
Special Thanks: Anncoo Journal for being my inspiration of this blueberry pound cake.
Chicken Sour Cream Quiche with French Tart Dough Recipe
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Been busy the whole of last week and I missed baking so much! Last week was DH's birthday but I have not got a chance to bake his birthday cake. Last night he told me that he's missing my homemade quiche so I decided to fullfill his thought....
I wanted to make new filling for this quiche and I found "Chicken Sour Cream Quiche" from www.allrecipes.com also I found a new method of making tart dough from http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/
I was so excited about new method of making tart dough and keen to know how it's going to turn out! If you are looking for easy method and great taste of tart dough which can be applied for sweet or savory, this recipe will not make you fail. Though I only tried the recipe once but I'm quite sure it works well and I will definitely use this recipe again. The buttery and flaky tart dough is superb in my opinion moreover it's super easy to make as well. I was so glad to find this recipe and thank you to Paule Caillat & David Lebovitz for sharing it to public.
My quiche filling has been adjusted in my own way with some inspiration from all www.allrecipes.com by using sour cream into the filling, it was something new to me for using sour cream but I did not have sour cream on hand then I substitued with whipping cream and vinegar and the tart dough I followed exactly to the original recipe only adjusted amount of sugar coz I was afraid of it might be too sweet. The quiche came out very good I love the tart and filling wise also great. Here is my version:
French Tart Dough Recipe
9" Tart Pan/Pie Dish
Unsalted butter 90 g.
Canola oil 1 Tbsp.
Water 3 Tbsp.
Sugar 2 tsp.
Salt 1/8 tsp.
All purpose flour 150 g.
1. In a medium-sized ovenproof bowl combine butter, oil, water, sugar, and salt.
2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
4. Place the dough to a 9-inch tart mold and spread it a bit with a spatula. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold.
5. Prick the dough all over with the tines of a fork, then bake the tart shell in the oven at 200C for 15 mins. Let the shell cool before filling.
Chicken Sour Cream Filling
Chicken fillet (Diced)
Bell pepper (Sliced)
Onion (Diced)
Potato (Diced)
Carrot (Diced)
1. Saute onion, potato, carrot & chicken with 1 tsp of butter till the chicken meat is cooked then add in sliced bell pepper. Seasoning with salt and black pepper as you prefer. Set aside to cool down completely.
Eggs 2
Yolk 1
Milk 50 g.
Whipping cream 100 g.
Vinegar 1 tsp.
1. Mix vinegar and whipping cream together till it forms a thick mixture.
2. Beat eggs and yolk just to combine and add milk then sour cream or (1). Stir to combine.
3. Seasoning with salt and black pepper.
4. Fill up the sautéed chicken into the tart shell and pour the mixture over. Sprinkle with shredded cheese.
5. Baked in the preheat oven 170C for 20-25 mins.
Been busy the whole of last week and I missed baking so much! Last week was DH's birthday but I have not got a chance to bake his birthday cake. Last night he told me that he's missing my homemade quiche so I decided to fullfill his thought....
I wanted to make new filling for this quiche and I found "Chicken Sour Cream Quiche" from www.allrecipes.com also I found a new method of making tart dough from http://www.davidlebovitz.com/2009/05/french-tart-dough-a-la-francaise/
I was so excited about new method of making tart dough and keen to know how it's going to turn out! If you are looking for easy method and great taste of tart dough which can be applied for sweet or savory, this recipe will not make you fail. Though I only tried the recipe once but I'm quite sure it works well and I will definitely use this recipe again. The buttery and flaky tart dough is superb in my opinion moreover it's super easy to make as well. I was so glad to find this recipe and thank you to Paule Caillat & David Lebovitz for sharing it to public.
My quiche filling has been adjusted in my own way with some inspiration from all www.allrecipes.com by using sour cream into the filling, it was something new to me for using sour cream but I did not have sour cream on hand then I substitued with whipping cream and vinegar and the tart dough I followed exactly to the original recipe only adjusted amount of sugar coz I was afraid of it might be too sweet. The quiche came out very good I love the tart and filling wise also great. Here is my version:
French Tart Dough Recipe
9" Tart Pan/Pie Dish
Unsalted butter 90 g.
Canola oil 1 Tbsp.
Water 3 Tbsp.
Sugar 2 tsp.
Salt 1/8 tsp.
All purpose flour 150 g.
1. In a medium-sized ovenproof bowl combine butter, oil, water, sugar, and salt.
2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.
3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.
4. Place the dough to a 9-inch tart mold and spread it a bit with a spatula. Once the dough is cool enough to handle, pat it into the shell with the heel of your and, and use your fingers to press it up the sides of the tart mold.
5. Prick the dough all over with the tines of a fork, then bake the tart shell in the oven at 200C for 15 mins. Let the shell cool before filling.
Chicken Sour Cream Filling
Chicken fillet (Diced)
Bell pepper (Sliced)
Onion (Diced)
Potato (Diced)
Carrot (Diced)
1. Saute onion, potato, carrot & chicken with 1 tsp of butter till the chicken meat is cooked then add in sliced bell pepper. Seasoning with salt and black pepper as you prefer. Set aside to cool down completely.
Eggs 2
Yolk 1
Milk 50 g.
Whipping cream 100 g.
Vinegar 1 tsp.
1. Mix vinegar and whipping cream together till it forms a thick mixture.
2. Beat eggs and yolk just to combine and add milk then sour cream or (1). Stir to combine.
3. Seasoning with salt and black pepper.
4. Fill up the sautéed chicken into the tart shell and pour the mixture over. Sprinkle with shredded cheese.
5. Baked in the preheat oven 170C for 20-25 mins.
Flower Tarts
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Experiment with these flower tarts last Friday and I was pleased with the result .... Cute & Delicious! By the way, I still need to practice my skill more for nice even shape before sending them out for customers to try. I want them to be perfect in taste and look....more experiments has to be continuing!
DH and I were enjoyed the big size of this tart. Our family is a fan of pineapple tart so it only took us to finish this batch of tarts in 2 days :)
When I'm writing this post and looking to my photos, I'm suddenly thinking of French Words:
Petite Fleur = Small Flower
Grande Fleur = Big Flower
Dear All, have a great weekend ahead :)
Experiment with these flower tarts last Friday and I was pleased with the result .... Cute & Delicious! By the way, I still need to practice my skill more for nice even shape before sending them out for customers to try. I want them to be perfect in taste and look....more experiments has to be continuing!
DH and I were enjoyed the big size of this tart. Our family is a fan of pineapple tart so it only took us to finish this batch of tarts in 2 days :)
When I'm writing this post and looking to my photos, I'm suddenly thinking of French Words:
Petite Fleur = Small Flower
Grande Fleur = Big Flower
Dear All, have a great weekend ahead :)
Sweet Potato Shepherd's Pie Recipe
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This recipe is our version of the traditional shepherd’s pie. Instead of mashed potatoes, we use the less-starchy Sweet Potato Mash. We’ve also upped the veggie factor significantly and made sure not to overcook them. This is a delicious meal for a cold winter’s night – hearty and warming.
Ingredients:
1 tspn ghee
1/2 red onion, small diced (approximately 1/2 cup)
1/2 tspn sea salt
2 celery sticks, small diced (approximately 1/2 cup)
1/4 tspn chili powder
1 tspn paprika
2 tbsp thyme
1 pound ground grass-fed beef or ground turkey
1 cup chopped (into 1/2 inch pieces) green beans
1 14.5oz. can of no-sodium diced tomatoes
Sweet Potato Mash
Preparation:
Recipe courtesy of the Naked Foods Cookbook by Margaret Floyd and James Barry
Scotland [ print this recipe for Sweet Potato Shepherd's Pie ]
This recipe is our version of the traditional shepherd’s pie. Instead of mashed potatoes, we use the less-starchy Sweet Potato Mash. We’ve also upped the veggie factor significantly and made sure not to overcook them. This is a delicious meal for a cold winter’s night – hearty and warming.Ingredients:
1 tspn ghee
1/2 red onion, small diced (approximately 1/2 cup)
1/2 tspn sea salt
2 celery sticks, small diced (approximately 1/2 cup)
1/4 tspn chili powder
1 tspn paprika
2 tbsp thyme
1 pound ground grass-fed beef or ground turkey
1 cup chopped (into 1/2 inch pieces) green beans
1 14.5oz. can of no-sodium diced tomatoes
Sweet Potato Mash
Preparation:
- Heat the ghee in a large skillet over medium heat. Sauté the onion with the salt for 2 minutes until just translucent. Add celery, chili powder, paprika, thyme, and mix well. Add the ground beef and stir to mix. Chop the green beans and add them to the meat as it cooks. Add tomatoes and mix well. Cook for 3 to 4 minutes.
- Spread the meat mixture into and 8 inch by 8 inch pan. Using a spatula, press down so that there are no air bubbles. Spread the sweet potato mash on top of the meat mixture, using the spatula to smooth out the top.
- Turn on the broiler to high and cook pie for 5 to 7 minutes, until top is a nice shade of brown. Remove from the oven and let cool for a few minutes before slicing and serving warm.
Recipe courtesy of the Naked Foods Cookbook by Margaret Floyd and James Barry
Scotland [ print this recipe for Sweet Potato Shepherd's Pie ]
8 Temmuz 2012 Pazar
Atomic 60s Part II
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As I promised, I’m sharing a few appetizer recipes from our Atomic 60’s party. First, though, I’m going to share a couple other pictures from the party. As usual, I was able to snap a few pictures as the first guests arrived, but once the party got started, I set my camera down and didn’t pick it up again until much later. I missed a bunch of good pictures trying to be a good hostess. Who knows, maybe someday I’ll just decide I want to be a good photographer!
I love how everyone got into the theme of the party this year.
Our party-planning group.
Les and I
Looks like girl's night!
Shannon in a great outfit!
Brian mixing up drinks.
Sandy made Date and Linguica Rumaki for the party, and I think this was one of our appetizer stars! It is such a tasty and fun vintage appetizer
Date and Linguica Rumaki
Printable Recipe
Madjool Dates, pitted
Linguica Sausage, sliced in fat matchsticks
Bacon, sliced in half crosswise
Stuff the madjool dates with a slice of linguica. Wrap the date with the slice of bacon and secure with a toothpick. Place on a broiler pan and bake in a 350° oven for 20 to 30 minutes or until the bacon is fully cooked. Serve warm or at room temperature.
The cheese ball recipe was handed down to me from my mom, and like the grasshopper pie, I’m sure it was actually served in the 60s. I make this cheese ball about once a year for some party or get together. Everyone always loves it, and it brings back childhood memories for me. I even remember the wooden platter my mom served the cheese ball on.
Cheese Ball
Printable Recipe
8 oz. cream cheese, softened
½ cup unsalted butter, softened
4 oz. blue cheese, at room temperature
¼ cup chopped green onions, whites and light green parts only
1½ cups chopped walnuts
Mix together cream cheese, butter, blue cheese and green onions until fully combined. Shape into a ball and roll in the chopped walnuts. Serve with butter crackers like Ritz.
A friend gave me this crab corner recipe after she served them at a party I attended. I’ve lost touch with this friend, but she photo-copied the recipe, so I know she got it from Pauli Powers. Thank you Pauli Powers whoever you are. You came up with a great cheesy do-ahead crab recipe. I made these the week before the party, and I cooked them right before serving them. Crab Corners were easy and popular with our guests.
Crab Corners
Printable Recipe
4 English muffins, split in half
1 can crab
1 jar Old English cheese
2 tablespoons mayonnaise
1 teaspoon garlic salt
½ cup butter
dash of Tabasco sauce
Mix together the crab, old English cheese, mayonnaise, garlic salt, butter and Tabasco sauce. Spread crab mixture on the English muffin halves. Place muffins on a sheet pan, and put the sheet pan in the freezer until the muffins are fully frozen, about 4 hours or overnight. Remove from the freeze and cut the muffin halves into quarters. Place muffin quarters in plastic freezer bags and back into the freezer until ready to bake.
To Bake: Preheat the oven to 450°F. Place frozen crab corners onto a sheet pan, and bake for 10 minutes or until they are golden brown and bubbly.
As I promised, I’m sharing a few appetizer recipes from our Atomic 60’s party. First, though, I’m going to share a couple other pictures from the party. As usual, I was able to snap a few pictures as the first guests arrived, but once the party got started, I set my camera down and didn’t pick it up again until much later. I missed a bunch of good pictures trying to be a good hostess. Who knows, maybe someday I’ll just decide I want to be a good photographer!I love how everyone got into the theme of the party this year.
Our party-planning group.Les and ILooks like girl's night!Shannon in a great outfit!Brian mixing up drinks.Sandy made Date and Linguica Rumaki for the party, and I think this was one of our appetizer stars! It is such a tasty and fun vintage appetizerDate and Linguica Rumaki
Printable Recipe
Madjool Dates, pitted
Linguica Sausage, sliced in fat matchsticks
Bacon, sliced in half crosswise
Stuff the madjool dates with a slice of linguica. Wrap the date with the slice of bacon and secure with a toothpick. Place on a broiler pan and bake in a 350° oven for 20 to 30 minutes or until the bacon is fully cooked. Serve warm or at room temperature.
The cheese ball recipe was handed down to me from my mom, and like the grasshopper pie, I’m sure it was actually served in the 60s. I make this cheese ball about once a year for some party or get together. Everyone always loves it, and it brings back childhood memories for me. I even remember the wooden platter my mom served the cheese ball on.Cheese Ball
Printable Recipe
8 oz. cream cheese, softened
½ cup unsalted butter, softened
4 oz. blue cheese, at room temperature
¼ cup chopped green onions, whites and light green parts only
1½ cups chopped walnuts
Mix together cream cheese, butter, blue cheese and green onions until fully combined. Shape into a ball and roll in the chopped walnuts. Serve with butter crackers like Ritz.
A friend gave me this crab corner recipe after she served them at a party I attended. I’ve lost touch with this friend, but she photo-copied the recipe, so I know she got it from Pauli Powers. Thank you Pauli Powers whoever you are. You came up with a great cheesy do-ahead crab recipe. I made these the week before the party, and I cooked them right before serving them. Crab Corners were easy and popular with our guests.Crab Corners
Printable Recipe
4 English muffins, split in half
1 can crab
1 jar Old English cheese
2 tablespoons mayonnaise
1 teaspoon garlic salt
½ cup butter
dash of Tabasco sauce
Mix together the crab, old English cheese, mayonnaise, garlic salt, butter and Tabasco sauce. Spread crab mixture on the English muffin halves. Place muffins on a sheet pan, and put the sheet pan in the freezer until the muffins are fully frozen, about 4 hours or overnight. Remove from the freeze and cut the muffin halves into quarters. Place muffin quarters in plastic freezer bags and back into the freezer until ready to bake.
To Bake: Preheat the oven to 450°F. Place frozen crab corners onto a sheet pan, and bake for 10 minutes or until they are golden brown and bubbly.
Winter Vegetable Stew with Moroccan Flavors
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Do you have a favorite cookbook? I collect cookbooks, and if you had asked me the same question a couple of months ago, I probably would have chosen one of my slick cookbooks with fancy pictures on each page. I’m fond of William Sonoma cookbooks (mostly for the pictures). But, I’ll tell you a secret. I usually only try a couple of recipes out of any cookbook. I lose interest in a cookbook before trying more than one or two recipes. With all the recipes from books, magazines and online, I’m not very loyal to any one source.
All this changed when I purchased Fast & Fresh Vegetarian by Marie Simmons. I’ve shared Roasted Sweet Potatoes with Black Bean Chili and White Bean and FennelCrostini, but I’ve made 10 other recipes from this book, and I’ve liked them all (this has to be a record for me).
My favorite recipe so far, has to be Winter Vegetable Stew with Moroccan Flavors. The stew is filling and tasty. The sweetness of the butternut squash and the root vegetables marry nicely with the Moroccan spice mixture. The cinnamon and cayenne pepper add a nice heat to the stew. I served the stew over some quinoa. My son didn’t eat it (he has an aversion to the texture of squash), but Les and my daughter have been asking for it again.
If you are looking for some delicious vegetarian recipes or are just trying to find some new vegetable side dish recipes, you should check out Fast & Fresh Vegetarian. By the way, there aren’t many pictures in this book, but it doesn’t bother me because the recipes speak for themselves.
Winter Vegetable Stew with Moroccan Flavors
Adapted from Fast & Fresh Vegetarian by Marie SimmonsPrintable Recipe ¼ extra virgin olive oil2 cups diced (½ inch) onions2 garlic cloves, minced1 teaspoon kosher salt½ teaspoon cumin¼ teaspoon cinnamon¼ teaspoon ground cardamom¼ teaspoon ground ginger¼ teaspoon ground allspice¼ teaspoon ground turmeric 1/8 teaspoon cayenne pepperfreshly ground black pepper2 cups chopped (½ inch) peeled butternut squash1 cup chopped (½ inch) carrot1 cup chopped (½ inch) turnip1 cup chopped (½ inch) parsnip1 cup coarsely chopped fresh tomatoes¼ cup chopped fresh cilantro1 fresh lemon cut into 4 wedges
Heat oil in a large Dutch oven over medium low heat and add onions. Cook until the onions are golden, about 10 minutes. Add the garlic and the spices including the salt and a good grinding of black pepper. Cook, stirring for 1 minute.
Add the squash, carrot, turnip, parsnip, tomatoes and ½ cup of water. Cover and cook over medium low heat until the vegetables are tender, about 15 minutes, adding more water if the mixture looks dry. Taste and add more salt if needed. Add the cilantro. Serve with the lemon wedges. Serves 4.
Do you have a favorite cookbook? I collect cookbooks, and if you had asked me the same question a couple of months ago, I probably would have chosen one of my slick cookbooks with fancy pictures on each page. I’m fond of William Sonoma cookbooks (mostly for the pictures). But, I’ll tell you a secret. I usually only try a couple of recipes out of any cookbook. I lose interest in a cookbook before trying more than one or two recipes. With all the recipes from books, magazines and online, I’m not very loyal to any one source. All this changed when I purchased Fast & Fresh Vegetarian by Marie Simmons. I’ve shared Roasted Sweet Potatoes with Black Bean Chili and White Bean and FennelCrostini, but I’ve made 10 other recipes from this book, and I’ve liked them all (this has to be a record for me).
My favorite recipe so far, has to be Winter Vegetable Stew with Moroccan Flavors. The stew is filling and tasty. The sweetness of the butternut squash and the root vegetables marry nicely with the Moroccan spice mixture. The cinnamon and cayenne pepper add a nice heat to the stew. I served the stew over some quinoa. My son didn’t eat it (he has an aversion to the texture of squash), but Les and my daughter have been asking for it again.
If you are looking for some delicious vegetarian recipes or are just trying to find some new vegetable side dish recipes, you should check out Fast & Fresh Vegetarian. By the way, there aren’t many pictures in this book, but it doesn’t bother me because the recipes speak for themselves.
Winter Vegetable Stew with Moroccan Flavors
Adapted from Fast & Fresh Vegetarian by Marie SimmonsPrintable Recipe ¼ extra virgin olive oil2 cups diced (½ inch) onions2 garlic cloves, minced1 teaspoon kosher salt½ teaspoon cumin¼ teaspoon cinnamon¼ teaspoon ground cardamom¼ teaspoon ground ginger¼ teaspoon ground allspice¼ teaspoon ground turmeric 1/8 teaspoon cayenne pepperfreshly ground black pepper2 cups chopped (½ inch) peeled butternut squash1 cup chopped (½ inch) carrot1 cup chopped (½ inch) turnip1 cup chopped (½ inch) parsnip1 cup coarsely chopped fresh tomatoes¼ cup chopped fresh cilantro1 fresh lemon cut into 4 wedges
Heat oil in a large Dutch oven over medium low heat and add onions. Cook until the onions are golden, about 10 minutes. Add the garlic and the spices including the salt and a good grinding of black pepper. Cook, stirring for 1 minute.
Add the squash, carrot, turnip, parsnip, tomatoes and ½ cup of water. Cover and cook over medium low heat until the vegetables are tender, about 15 minutes, adding more water if the mixture looks dry. Taste and add more salt if needed. Add the cilantro. Serve with the lemon wedges. Serves 4.
Happy Thanksgiving!
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I know I’m a day late wishing you a happy Thanksgiving, but I was a little busy yesterday, and I didn’t even host dinner! I’m sure I’ve told you that my dad’s wife Lynn loves to host Thanksgiving, and I’m am happy to let her. I do have my tasks though. This year I made a spiced cranberry sauce from epicurious.com, these mashed potatoes, green beans with shallots and lemon and Artichoke-Fontina dip.
I usually have a dinner party in the fall, so I like to set a fall table. This year, I used my burlap table runner (who knew how versatile a burlap runner would be?) and topped it with a square of brown floral fabric I found in the clearance bin at the fabric store. I just squared it up and turned under the edges. I added the straw pumpkin and flower arrangement in a copper container Lynn gave me a couple of years ago, and I added a couple of ceramic pumpkins I bought at Marshalls. I also added some pumpkins I bought at a blown glass pumpkin patch I attended this year.
I had never attended a glass pumpkin patch before, and I was amazed at all the beautiful pumpkins available. The pumpkins are so beautiful, especially with the sun glinting off of them! If you are near Palo Alto the first weekend in October, be sure to check out the blown glass pumpkin sale.
Last week, I was having a discussion with a friend at work, and she said that Thanksgiving wasn’t a time to try new recipes. She thinks that Thanksgiving is a time to embrace traditional recipes, and she was going to make dishes her mother had made. Thanksgiving is obviously a time for tradition, otherwise why would so many people be eating the same meal on the same day? But, I think there are ways of changing up the Thanksgiving meal without changing the traditions of the meal. My mother never liked the holidays, so I don’t have many memories of traditional Thanksgiving dinners (my memories are more likely to be of the bad Thanksgiving dinners we had, like the one we had at the Queen Mary. Blech!)
Lynn usually tries a new recipe or two for Thanksgiving, but they never veer far from tradition, and they are always delicious. This year, when Lynn asked me to make the traditional cheeseball, I asked if she would mind if I made something a little lighter. She had no objections, so I decided to make Artichoke-Fontina dip to serve with vegetables. I’ve made artichoke dip before, and I was a little worried this dip would be more of the same. I shouldn’t have worried.
This dip is a different artichoke dip. The fontina cheese, garlic and capers give this artichoke dip a complex flavor not found in a traditional artichoke dip, and the parsley adds a freshness that is also missing. We gobbled the dip up with vegetables, but my family liked the dip with crackers better. Serve it with both veggies and crackers so your guests can decide how healthy they want to be.
Artichoke-Fontina DipAdapted from Holiday magazine (from Redbook)Printable Recipe2 14 oz. artichoke hearts, drained8 oz. fontina cheese, cubed4 oz. reduced-fat cream cheese1/3 cup Parmesan cheese1/3 cup chopped fresh parsley2 Tablespoons capers2 garlic cloves, crushed½ teaspoon hot pepper saucePreheat the over to 350°F. In the bowl of a food processor, pulse artichokes, garlic, capers and parsley three to four times. Add the cheeses and the hot pepper sauce and pulse until completely combined. Spread the mixture into a oven safe dish and bake for 25 minutes, or until starting to bubble and lightly browned on top. Serve warm with crackers or cut-up vegetables.
I know I’m a day late wishing you a happy Thanksgiving, but I was a little busy yesterday, and I didn’t even host dinner! I’m sure I’ve told you that my dad’s wife Lynn loves to host Thanksgiving, and I’m am happy to let her. I do have my tasks though. This year I made a spiced cranberry sauce from epicurious.com, these mashed potatoes, green beans with shallots and lemon and Artichoke-Fontina dip.
I usually have a dinner party in the fall, so I like to set a fall table. This year, I used my burlap table runner (who knew how versatile a burlap runner would be?) and topped it with a square of brown floral fabric I found in the clearance bin at the fabric store. I just squared it up and turned under the edges. I added the straw pumpkin and flower arrangement in a copper container Lynn gave me a couple of years ago, and I added a couple of ceramic pumpkins I bought at Marshalls. I also added some pumpkins I bought at a blown glass pumpkin patch I attended this year.I had never attended a glass pumpkin patch before, and I was amazed at all the beautiful pumpkins available. The pumpkins are so beautiful, especially with the sun glinting off of them! If you are near Palo Alto the first weekend in October, be sure to check out the blown glass pumpkin sale.Last week, I was having a discussion with a friend at work, and she said that Thanksgiving wasn’t a time to try new recipes. She thinks that Thanksgiving is a time to embrace traditional recipes, and she was going to make dishes her mother had made. Thanksgiving is obviously a time for tradition, otherwise why would so many people be eating the same meal on the same day? But, I think there are ways of changing up the Thanksgiving meal without changing the traditions of the meal. My mother never liked the holidays, so I don’t have many memories of traditional Thanksgiving dinners (my memories are more likely to be of the bad Thanksgiving dinners we had, like the one we had at the Queen Mary. Blech!)
Lynn usually tries a new recipe or two for Thanksgiving, but they never veer far from tradition, and they are always delicious. This year, when Lynn asked me to make the traditional cheeseball, I asked if she would mind if I made something a little lighter. She had no objections, so I decided to make Artichoke-Fontina dip to serve with vegetables. I’ve made artichoke dip before, and I was a little worried this dip would be more of the same. I shouldn’t have worried.
This dip is a different artichoke dip. The fontina cheese, garlic and capers give this artichoke dip a complex flavor not found in a traditional artichoke dip, and the parsley adds a freshness that is also missing. We gobbled the dip up with vegetables, but my family liked the dip with crackers better. Serve it with both veggies and crackers so your guests can decide how healthy they want to be.
Artichoke-Fontina DipAdapted from Holiday magazine (from Redbook)Printable Recipe2 14 oz. artichoke hearts, drained8 oz. fontina cheese, cubed4 oz. reduced-fat cream cheese1/3 cup Parmesan cheese1/3 cup chopped fresh parsley2 Tablespoons capers2 garlic cloves, crushed½ teaspoon hot pepper saucePreheat the over to 350°F. In the bowl of a food processor, pulse artichokes, garlic, capers and parsley three to four times. Add the cheeses and the hot pepper sauce and pulse until completely combined. Spread the mixture into a oven safe dish and bake for 25 minutes, or until starting to bubble and lightly browned on top. Serve warm with crackers or cut-up vegetables.
Happy Valentine's Day!
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Yeah, I know. Nothing says Valentine’s Day like Barley Kale Salad! I did have visions of posting cookies,cupcakes or something else sweet and gooey, but after thinking aboutValentine’s Day as the day to celebrate love, instead of a day to gorge onsweets, I decided to take a different path. The love of my life, the one I’ve been married to foralmost 20 years, has been battling high cholesterol for most of his adult life.I’ve made changes in what we eat to help with his cholesterol, so we are now eating more fish,whole grains and good fats, and less meat, white flour and saturated fats. Some weeks are better than others, buton the whole we have been making progress, and his numbers have been lookinggood!
So, with my Valentine in mind, I decided to share my friendBeth’s Barley and Kale salad. Beth served this salad to go with my beans, and barbequed tri-tip for acamping trip last June (We eat really well on our camping trips!). I made her salad this Sunday, so Lesand I could bring it for lunch during week. I packed Les some for his lunch Monday, and as I was sittingdown to eat my bowl, I received a text from him saying he really liked thesalad, and he hoped there was more for Tuesday. Awh, how sweet! I’m glad he liked it!
Barley and Kale salad is low fat, tasty and filling. The dressing adds a tartness thatblends nicely with the kale, the edamame adds a nice amount of protein, and the cranberries are just plain yummy. Happy Valentine’s Day!
Barley Kale SaladPrintable Recipe 1 10-ounce bunch Lacinato (sinosaur kale), washed, leavestrimmed from stem and chopped½ cup chopped parsley, one bunch½ cup chopped red onion½ cup good quality balsamic vinegarJuice of two lemons½ teaspoon kosher saltGenerous grinding of freshly ground black pepper3 cups cooked barley2 cups shelled edamame½ cup dried cranberries
In a large bowl, combine the choppedkale, parsley and red onion. In a small bowl, whisk together the balsamicvinegar, lemon juice, salt and black pepper. Add the vinegar mixture to thekale and toss together. Stir the barley, edamame and cranberries into thekale mixture. Taste, and add salt and pepper if needed. Refrigerate for 1hour to let the flavors combine. Serve.
Yeah, I know. Nothing says Valentine’s Day like Barley Kale Salad! I did have visions of posting cookies,cupcakes or something else sweet and gooey, but after thinking aboutValentine’s Day as the day to celebrate love, instead of a day to gorge onsweets, I decided to take a different path. The love of my life, the one I’ve been married to foralmost 20 years, has been battling high cholesterol for most of his adult life.I’ve made changes in what we eat to help with his cholesterol, so we are now eating more fish,whole grains and good fats, and less meat, white flour and saturated fats. Some weeks are better than others, buton the whole we have been making progress, and his numbers have been lookinggood!
So, with my Valentine in mind, I decided to share my friendBeth’s Barley and Kale salad. Beth served this salad to go with my beans, and barbequed tri-tip for acamping trip last June (We eat really well on our camping trips!). I made her salad this Sunday, so Lesand I could bring it for lunch during week. I packed Les some for his lunch Monday, and as I was sittingdown to eat my bowl, I received a text from him saying he really liked thesalad, and he hoped there was more for Tuesday. Awh, how sweet! I’m glad he liked it!
Barley and Kale salad is low fat, tasty and filling. The dressing adds a tartness thatblends nicely with the kale, the edamame adds a nice amount of protein, and the cranberries are just plain yummy. Happy Valentine’s Day!
Barley Kale SaladPrintable Recipe 1 10-ounce bunch Lacinato (sinosaur kale), washed, leavestrimmed from stem and chopped½ cup chopped parsley, one bunch½ cup chopped red onion½ cup good quality balsamic vinegarJuice of two lemons½ teaspoon kosher saltGenerous grinding of freshly ground black pepper3 cups cooked barley2 cups shelled edamame½ cup dried cranberries
In a large bowl, combine the choppedkale, parsley and red onion. In a small bowl, whisk together the balsamicvinegar, lemon juice, salt and black pepper. Add the vinegar mixture to thekale and toss together. Stir the barley, edamame and cranberries into thekale mixture. Taste, and add salt and pepper if needed. Refrigerate for 1hour to let the flavors combine. Serve.
Sweet Potato Shepherd's Pie Recipe
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This recipe is our version of the traditional shepherd’s pie. Instead of mashed potatoes, we use the less-starchy Sweet Potato Mash. We’ve also upped the veggie factor significantly and made sure not to overcook them. This is a delicious meal for a cold winter’s night – hearty and warming.
Ingredients:
1 tspn ghee
1/2 red onion, small diced (approximately 1/2 cup)
1/2 tspn sea salt
2 celery sticks, small diced (approximately 1/2 cup)
1/4 tspn chili powder
1 tspn paprika
2 tbsp thyme
1 pound ground grass-fed beef or ground turkey
1 cup chopped (into 1/2 inch pieces) green beans
1 14.5oz. can of no-sodium diced tomatoes
Sweet Potato Mash
Preparation:
Recipe courtesy of the Naked Foods Cookbook by Margaret Floyd and James Barry
Scotland [ print this recipe for Sweet Potato Shepherd's Pie ]
This recipe is our version of the traditional shepherd’s pie. Instead of mashed potatoes, we use the less-starchy Sweet Potato Mash. We’ve also upped the veggie factor significantly and made sure not to overcook them. This is a delicious meal for a cold winter’s night – hearty and warming.Ingredients:
1 tspn ghee
1/2 red onion, small diced (approximately 1/2 cup)
1/2 tspn sea salt
2 celery sticks, small diced (approximately 1/2 cup)
1/4 tspn chili powder
1 tspn paprika
2 tbsp thyme
1 pound ground grass-fed beef or ground turkey
1 cup chopped (into 1/2 inch pieces) green beans
1 14.5oz. can of no-sodium diced tomatoes
Sweet Potato Mash
Preparation:
- Heat the ghee in a large skillet over medium heat. Sauté the onion with the salt for 2 minutes until just translucent. Add celery, chili powder, paprika, thyme, and mix well. Add the ground beef and stir to mix. Chop the green beans and add them to the meat as it cooks. Add tomatoes and mix well. Cook for 3 to 4 minutes.
- Spread the meat mixture into and 8 inch by 8 inch pan. Using a spatula, press down so that there are no air bubbles. Spread the sweet potato mash on top of the meat mixture, using the spatula to smooth out the top.
- Turn on the broiler to high and cook pie for 5 to 7 minutes, until top is a nice shade of brown. Remove from the oven and let cool for a few minutes before slicing and serving warm.
Recipe courtesy of the Naked Foods Cookbook by Margaret Floyd and James Barry
Scotland [ print this recipe for Sweet Potato Shepherd's Pie ]
7 Temmuz 2012 Cumartesi
Ginger Cake with Fruit Sauce
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Hello! I’mback! Wow, I can’t believe howlong I’ve been unplugged. No oneever told me how all encompassing the end of senior year in high school is forparents! My parents were nowherenear as busy with my graduation as Les and I were for our daughter’s!
Between college visits, senior prom, senior dinner dance(which was prom with parents and really fun!), the last choir concert, baccalaureate mass, graduation and graduation party, we were pretty busy this spring. My son also had a birthday week extravaganza, which includeda camping trip during the same time. Add in a database change at work, I didn’t even open my laptop fordays on end. Yeah, I know…blah,blah, blah.
I did continue to cook, and I have a couple vegan recipes toshare, but I knew I needed something special to get me back to blogging. I made this cake years ago for abarbeque Les and I hosted for our dear friends Tom and Paula. Les was trying some baby back ribs onhis new smoker, and I made a potato salad and this Ginger Cake with FruitSauce. We pulled the ribs out ofthe smoker and served dinner. Thesmell of dinner brought back memories of how my house smelled in highschool. Unfortunately, my memoriesweren’t from delicious smells coming from the kitchen. No, my memories were from my mother chainsmoking!
Dinner should never be reminiscent of a chain smoker’sashtray! The ribs were too smoky,so needless to say we dined on potato salad and this delicious Ginger Cake withFruit Sauce. Tom, being the sweet man he is, said the cakereminded him of a cake he had when he was younger. A cake he remembered fondly.
I love the flavors of this cake. Usually, ginger bread reminds me of fall, but when pairedwith a peachy orange sauce, ginger cake is all about summer!
Now, I normally like to bake cakes from scratch, and I had thoughtsof using a scratch cake for this, but sometimes a doctored cake mix is exactlywhat is needed, so I have left the recipe as I made it 20 years ago.
This is a great cake for potlucks. It can easily be baked in a 9X13 panand cut into squares to serve (skipping the cream cheese). I’m thinking about adding this dessertto my 4th of July menu.
Ginger Cake with Fruit SauceAdapted from Treasury of Barbeque Recipes Printable Recipe 2 packages (14.5 ounces each) Gingerbread cake mix1 ½ cups water6 fresh peaches, chopped (4 cups)4 ounces light (Neufchatel) cream cheese, softenedFruit Sauce (recipe follows)
Preheat oven to 350°F. Grease two 9-inch rounds pans. In a medium bowl, mix together the water and the gingerbread mixes untilwell blended (about 2 minutes). Stir in peaches. Pourbatter equally into prepared pans. Bake in the center of the oven for 35 to 40 minutes, or until atoothpick inserted in the center of the cake comes out clean. Cool for 15 minutes in the pans. Remove from pans and cool on wireracks. Once the cakes are cooled,spread on cake layer with cheese. Place second cake layer on top of the first layer, slice and servetopped with fruit sauce.
Fruit Sauce1 tablespoon cornstarch1 cup orange juice¼ cup honey2 tablespoons butter1 teaspoon finely grated orange zest3 fresh peaches, peeled and chopped3 fresh nectarines, chopped
In a medium saucepan, combine cornstarch and orange juice,and then add the honey. Bring the mixtureto a boil and cook, stirring constantly, over medium heat until thickened,about 5 minutes. Remove fromheat, and add the butter and orange zest. Mix until the butter has melted, and add the fruit. Serve warm over Ginger Cake.
Hello! I’mback! Wow, I can’t believe howlong I’ve been unplugged. No oneever told me how all encompassing the end of senior year in high school is forparents! My parents were nowherenear as busy with my graduation as Les and I were for our daughter’s!
Between college visits, senior prom, senior dinner dance(which was prom with parents and really fun!), the last choir concert, baccalaureate mass, graduation and graduation party, we were pretty busy this spring. My son also had a birthday week extravaganza, which includeda camping trip during the same time. Add in a database change at work, I didn’t even open my laptop fordays on end. Yeah, I know…blah,blah, blah.
I did continue to cook, and I have a couple vegan recipes toshare, but I knew I needed something special to get me back to blogging. I made this cake years ago for abarbeque Les and I hosted for our dear friends Tom and Paula. Les was trying some baby back ribs onhis new smoker, and I made a potato salad and this Ginger Cake with FruitSauce. We pulled the ribs out ofthe smoker and served dinner. Thesmell of dinner brought back memories of how my house smelled in highschool. Unfortunately, my memoriesweren’t from delicious smells coming from the kitchen. No, my memories were from my mother chainsmoking!
Dinner should never be reminiscent of a chain smoker’sashtray! The ribs were too smoky,so needless to say we dined on potato salad and this delicious Ginger Cake withFruit Sauce. Tom, being the sweet man he is, said the cakereminded him of a cake he had when he was younger. A cake he remembered fondly.
I love the flavors of this cake. Usually, ginger bread reminds me of fall, but when pairedwith a peachy orange sauce, ginger cake is all about summer!
Now, I normally like to bake cakes from scratch, and I had thoughtsof using a scratch cake for this, but sometimes a doctored cake mix is exactlywhat is needed, so I have left the recipe as I made it 20 years ago.
This is a great cake for potlucks. It can easily be baked in a 9X13 panand cut into squares to serve (skipping the cream cheese). I’m thinking about adding this dessertto my 4th of July menu.
Ginger Cake with Fruit SauceAdapted from Treasury of Barbeque Recipes Printable Recipe 2 packages (14.5 ounces each) Gingerbread cake mix1 ½ cups water6 fresh peaches, chopped (4 cups)4 ounces light (Neufchatel) cream cheese, softenedFruit Sauce (recipe follows)
Preheat oven to 350°F. Grease two 9-inch rounds pans. In a medium bowl, mix together the water and the gingerbread mixes untilwell blended (about 2 minutes). Stir in peaches. Pourbatter equally into prepared pans. Bake in the center of the oven for 35 to 40 minutes, or until atoothpick inserted in the center of the cake comes out clean. Cool for 15 minutes in the pans. Remove from pans and cool on wireracks. Once the cakes are cooled,spread on cake layer with cheese. Place second cake layer on top of the first layer, slice and servetopped with fruit sauce.
Fruit Sauce1 tablespoon cornstarch1 cup orange juice¼ cup honey2 tablespoons butter1 teaspoon finely grated orange zest3 fresh peaches, peeled and chopped3 fresh nectarines, chopped
In a medium saucepan, combine cornstarch and orange juice,and then add the honey. Bring the mixtureto a boil and cook, stirring constantly, over medium heat until thickened,about 5 minutes. Remove fromheat, and add the butter and orange zest. Mix until the butter has melted, and add the fruit. Serve warm over Ginger Cake.
I will miss you Picnik
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Dude, I'm so sad. Picnik is closing tomorrow, April 19th.
For those who didn't use this great editing program, Picnik was awesome. It had free services, or a really inexpensive Pro account that easily allowed you to edit photos, make collages, add text and do fun stuff. It worked seamlessly with Flickr and was so easy to use. So freaking easy.
If you were a user of Picnik, what are you going to do? (Besides cry like me?! :) The Aviary program that's in Flickr now SUCKS. You don't get to choose any fonts? What?! I haven't used Google+ because, well, it's Google+ and I'm mad at them for killing Picnik. I hear you can make the edits like in Picnik, but not the collages...and it isn't tied to Flickr (since that's a Yahoo product) so you can't save them back to Flickr.
At least PicMonkey has a font collection and they say "Collages are coming soon"... I'll be trying them out as soon as I'm over my mourning period for Picnik. Let me know if you found something similar to Picnik.
By the way, I have Photoshop Elements and Lightbox, but I found Picnik so easy to use and the web-based aspect was so handy when working in a coffeeshop. Perhaps I'll head to these programs... Sigh.
Oh Picnik...I'll miss you so! Thanks for many good years! :)
- mary the food librarian
Dude, I'm so sad. Picnik is closing tomorrow, April 19th.
For those who didn't use this great editing program, Picnik was awesome. It had free services, or a really inexpensive Pro account that easily allowed you to edit photos, make collages, add text and do fun stuff. It worked seamlessly with Flickr and was so easy to use. So freaking easy.
If you were a user of Picnik, what are you going to do? (Besides cry like me?! :) The Aviary program that's in Flickr now SUCKS. You don't get to choose any fonts? What?! I haven't used Google+ because, well, it's Google+ and I'm mad at them for killing Picnik. I hear you can make the edits like in Picnik, but not the collages...and it isn't tied to Flickr (since that's a Yahoo product) so you can't save them back to Flickr.
At least PicMonkey has a font collection and they say "Collages are coming soon"... I'll be trying them out as soon as I'm over my mourning period for Picnik. Let me know if you found something similar to Picnik.
By the way, I have Photoshop Elements and Lightbox, but I found Picnik so easy to use and the web-based aspect was so handy when working in a coffeeshop. Perhaps I'll head to these programs... Sigh.
Oh Picnik...I'll miss you so! Thanks for many good years! :)
- mary the food librarian
Strawberry Shortcake Cookies - Martha Stewart
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Strawberry Shortcake Cookies
It's now the season where you can get a flat of strawberries at the farmer's market for $8-10. Awesome. I usually pick up a three pack every week. Love strawberries in yogurt, just plain and in dessert. These are Strawberry Shortcake Cookies from Martha Stewart.
These cookies are supposed to be like a traveling strawberry shortcake. Um, I'd rather have a real strawberry shortcake. They were okay, but they didn't rock my world.
If you want to bake with strawberries, I would go for Joy the Baker's Strawberry Upside Down cake or Martha Stewart's Strawberry Cake in a pie pan.
Recipe:
From Martha Stewart
Martha Stewart Living, June 2009
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 ounces (6 tablespoons, 3/4 of a stick) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
Preheat oven to 375 degrees F.
Combine the cut strawberries, lemon juice, and 2 tablespoons granulated sugar.
Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl.
Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.
Stir in cream until dough starts to come together, then stir in strawberry mixture.
Drop dough onto baking sheets lined with parchment (I used a small cookie scoop).
Sprinkle with sanding sugar, and bake until golden brown, about 20-25 minutes.
Transfer to a wire rack, and let cool.
These cookies don't keep. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Strawberry Shortcake CookiesIt's now the season where you can get a flat of strawberries at the farmer's market for $8-10. Awesome. I usually pick up a three pack every week. Love strawberries in yogurt, just plain and in dessert. These are Strawberry Shortcake Cookies from Martha Stewart.
These cookies are supposed to be like a traveling strawberry shortcake. Um, I'd rather have a real strawberry shortcake. They were okay, but they didn't rock my world.If you want to bake with strawberries, I would go for Joy the Baker's Strawberry Upside Down cake or Martha Stewart's Strawberry Cake in a pie pan.
Recipe:
From Martha Stewart
Martha Stewart Living, June 2009
12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar, divided
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 ounces (6 tablespoons, 3/4 of a stick) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling
Preheat oven to 375 degrees F.
Combine the cut strawberries, lemon juice, and 2 tablespoons granulated sugar.
Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl.
Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs.
Stir in cream until dough starts to come together, then stir in strawberry mixture.
Drop dough onto baking sheets lined with parchment (I used a small cookie scoop).
Sprinkle with sanding sugar, and bake until golden brown, about 20-25 minutes.
Transfer to a wire rack, and let cool.
These cookies don't keep. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
Nectarine Buttermilk Upside-Down Cake - Bi-Rite Creamery
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Nectarine Buttermilk Upside-Down Cake
Oh stone fruit. You rock my world.
Have you been to Bi-Rite Creamery in San Francisco? Oh, some of the best ice cream around! They have two books in print. I picked up Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food
at the library. I've never been to the market, but it is on my list for my next visit.
They also have this ice cream cookbook - can't wait to get this one! Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery
I used Mango Nectarines to make this cake. I get them from Ken's Top Notch Produce - he's in many Southern California farmer's market. These nectarines are the best...I mean, the BEST. I load up on them every week during the summer.
Melt some butter and brown sugar and pour into the bottom of a 9" x 3" pan. A scattering of sliced nectarines are placed on top. The simple buttermilk cake batter goes on top...and in about an hour, you have something yummy!
This recipe for Nectarine Buttermilk Upside-Down Cake is in the Market cookbook (page 147) and you can use pears, apples or other stone fruits.
Recipe:
Nectarine Buttermilk Upside-Down Cake
Adapted from: Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food
Find it on Amazon or in your library (WorldCat listing)
Topping (placed on the bottom of the pan):
6 Tablespoons or 3 ounces or 3/4 of a stick of butter
3/4 c (150 grams) light brown sugar
4 medium ripe nectarines, cut into 1/2" slices (I used three large mango nectarines)
Melt the butter and the brown sugar. Stir until smooth. Place in the bottom of a 9" x 3" round pan.
Arrange fruit on the bottom in a pretty pattern.
Batter:
6 Tablespoons or 3 ounces or 3/4 of a stick of butter, softened
3/4 cup (150 grams) granulated sugar
1 1/2 cup (6 3/4 ounce) all-purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher slat
3 large eggs
1/2 cup buttermilk
2 teaspoon vanilla
Mix together the flour, powder and salt in a bowl. Set aside.
Cream butter and sugar in a mixer with paddle attachment until fluffy, about 2-3 minutes.
Add eggs, one at a time, and beat well between each addition.
On slow, alternately add 1/2 the flour, followed by the milk, then remaining of the flour mixture. Add the vanilla. Do not overbeat.
Spoon batter over the fruit mixture.
Bake in the center oven for 50-60 minutes, until a toothpick comes out clean.
Let rest on a wire rack for 30 minutes and then invert onto a serving platter.
Nectarine Buttermilk Upside-Down CakeOh stone fruit. You rock my world.
Have you been to Bi-Rite Creamery in San Francisco? Oh, some of the best ice cream around! They have two books in print. I picked up Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food
at the library. I've never been to the market, but it is on my list for my next visit. They also have this ice cream cookbook - can't wait to get this one! Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery
I used Mango Nectarines to make this cake. I get them from Ken's Top Notch Produce - he's in many Southern California farmer's market. These nectarines are the best...I mean, the BEST. I load up on them every week during the summer.Melt some butter and brown sugar and pour into the bottom of a 9" x 3" pan. A scattering of sliced nectarines are placed on top. The simple buttermilk cake batter goes on top...and in about an hour, you have something yummy!
This recipe for Nectarine Buttermilk Upside-Down Cake is in the Market cookbook (page 147) and you can use pears, apples or other stone fruits.
Recipe:Nectarine Buttermilk Upside-Down Cake
Adapted from: Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food
Find it on Amazon or in your library (WorldCat listing)
Topping (placed on the bottom of the pan):
6 Tablespoons or 3 ounces or 3/4 of a stick of butter
3/4 c (150 grams) light brown sugar
4 medium ripe nectarines, cut into 1/2" slices (I used three large mango nectarines)
Melt the butter and the brown sugar. Stir until smooth. Place in the bottom of a 9" x 3" round pan.
Arrange fruit on the bottom in a pretty pattern.
Batter:
6 Tablespoons or 3 ounces or 3/4 of a stick of butter, softened
3/4 cup (150 grams) granulated sugar
1 1/2 cup (6 3/4 ounce) all-purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher slat
3 large eggs
1/2 cup buttermilk
2 teaspoon vanilla
Mix together the flour, powder and salt in a bowl. Set aside.
Cream butter and sugar in a mixer with paddle attachment until fluffy, about 2-3 minutes.
Add eggs, one at a time, and beat well between each addition.
On slow, alternately add 1/2 the flour, followed by the milk, then remaining of the flour mixture. Add the vanilla. Do not overbeat.
Spoon batter over the fruit mixture.
Bake in the center oven for 50-60 minutes, until a toothpick comes out clean.
Let rest on a wire rack for 30 minutes and then invert onto a serving platter.
Sweet Potato Shepherd's Pie Recipe
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This recipe is our version of the traditional shepherd’s pie. Instead of mashed potatoes, we use the less-starchy Sweet Potato Mash. We’ve also upped the veggie factor significantly and made sure not to overcook them. This is a delicious meal for a cold winter’s night – hearty and warming.
Ingredients:
1 tspn ghee
1/2 red onion, small diced (approximately 1/2 cup)
1/2 tspn sea salt
2 celery sticks, small diced (approximately 1/2 cup)
1/4 tspn chili powder
1 tspn paprika
2 tbsp thyme
1 pound ground grass-fed beef or ground turkey
1 cup chopped (into 1/2 inch pieces) green beans
1 14.5oz. can of no-sodium diced tomatoes
Sweet Potato Mash
Preparation:
Recipe courtesy of the Naked Foods Cookbook by Margaret Floyd and James Barry
Scotland [ print this recipe for Sweet Potato Shepherd's Pie ]
This recipe is our version of the traditional shepherd’s pie. Instead of mashed potatoes, we use the less-starchy Sweet Potato Mash. We’ve also upped the veggie factor significantly and made sure not to overcook them. This is a delicious meal for a cold winter’s night – hearty and warming.Ingredients:
1 tspn ghee
1/2 red onion, small diced (approximately 1/2 cup)
1/2 tspn sea salt
2 celery sticks, small diced (approximately 1/2 cup)
1/4 tspn chili powder
1 tspn paprika
2 tbsp thyme
1 pound ground grass-fed beef or ground turkey
1 cup chopped (into 1/2 inch pieces) green beans
1 14.5oz. can of no-sodium diced tomatoes
Sweet Potato Mash
Preparation:
- Heat the ghee in a large skillet over medium heat. Sauté the onion with the salt for 2 minutes until just translucent. Add celery, chili powder, paprika, thyme, and mix well. Add the ground beef and stir to mix. Chop the green beans and add them to the meat as it cooks. Add tomatoes and mix well. Cook for 3 to 4 minutes.
- Spread the meat mixture into and 8 inch by 8 inch pan. Using a spatula, press down so that there are no air bubbles. Spread the sweet potato mash on top of the meat mixture, using the spatula to smooth out the top.
- Turn on the broiler to high and cook pie for 5 to 7 minutes, until top is a nice shade of brown. Remove from the oven and let cool for a few minutes before slicing and serving warm.
Recipe courtesy of the Naked Foods Cookbook by Margaret Floyd and James Barry
Scotland [ print this recipe for Sweet Potato Shepherd's Pie ]
5 Temmuz 2012 Perşembe
Mixed Fruits Banana Muffins
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Found out the bananas which had been sitting the the freezer for a month, I could not think of what to make and finally ended up with making these muffins.
If you noticed my blog, I have many recipes that related about banana. This time I chose the recipe from Nigella Lawson's website which I baked it long time back in mini banana muffins http://thesweetmaison.blogspot.com/2010/05/mini-banana-chocolate-chunk-muffins.html Due to I'm storing a lot of dried cranberries, dried apricots and black raisins so I guessed It will be good to add them in for this time.
The combination of banana cake / quick bread / muffin will never go wrong with adding fresh fruit or dried fruit. The recipe is very easy and not many main ingredients required also fast to mix and bake. Hope it will be another idea for you when thinking of baking banana muffins with low in calories :)
Mixed Fruits Banana Chocolate Muffins
Yield 12 pcs. of standard muffin size
Mashed ripe bananas 3
Canola Oil 125 ml.
Eggs 2
Vanilla 1 tsp.
All purpose flour 250 g.
Sugar 100 g.
Bicarbonate of soda 1/2 tsp.
Baking powder 1 tsp.
Salt 1/8 tsp. (added from the original recipe)
Dried cranberries 50 g. (chop into small pieces)
Dried apricots 50 g. (chop into small pieces)
Black raisins 50 g.
1. Combine canola oil, eggs and vanilla set aside
2. Whisk flour, sugar, bicarbonate of soda, baking powder and salt together in a mixing bowl then add in dried fruits. Stir just to coat dried fruits with flour and make well in the centre.
3. Pour wet ingredients into dry ingredients and mix till just combined (Do not over mix) then add mashed banana mix till combined.
* The batter will look lumpy not smooth.
4. Scoop the batter into muffin pan lined with paper liners and baked in preheat oven 180C with fan function or 200C without fan for 20 mins
Found out the bananas which had been sitting the the freezer for a month, I could not think of what to make and finally ended up with making these muffins.
If you noticed my blog, I have many recipes that related about banana. This time I chose the recipe from Nigella Lawson's website which I baked it long time back in mini banana muffins http://thesweetmaison.blogspot.com/2010/05/mini-banana-chocolate-chunk-muffins.html Due to I'm storing a lot of dried cranberries, dried apricots and black raisins so I guessed It will be good to add them in for this time.
The combination of banana cake / quick bread / muffin will never go wrong with adding fresh fruit or dried fruit. The recipe is very easy and not many main ingredients required also fast to mix and bake. Hope it will be another idea for you when thinking of baking banana muffins with low in calories :)
Mixed Fruits Banana Chocolate Muffins
Yield 12 pcs. of standard muffin size
Mashed ripe bananas 3
Canola Oil 125 ml.
Eggs 2
Vanilla 1 tsp.
All purpose flour 250 g.
Sugar 100 g.
Bicarbonate of soda 1/2 tsp.
Baking powder 1 tsp.
Salt 1/8 tsp. (added from the original recipe)
Dried cranberries 50 g. (chop into small pieces)
Dried apricots 50 g. (chop into small pieces)
Black raisins 50 g.
1. Combine canola oil, eggs and vanilla set aside
2. Whisk flour, sugar, bicarbonate of soda, baking powder and salt together in a mixing bowl then add in dried fruits. Stir just to coat dried fruits with flour and make well in the centre.
3. Pour wet ingredients into dry ingredients and mix till just combined (Do not over mix) then add mashed banana mix till combined.
* The batter will look lumpy not smooth.
4. Scoop the batter into muffin pan lined with paper liners and baked in preheat oven 180C with fan function or 200C without fan for 20 mins
Espresso Coffee Raisins Buns
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I do love making my own bread every week and this is my most favorite recipe which I keep baking so far. This time I baked in a small buns with adding espresso coffee powder and raisins. I like coffee buns and DH likes to eat raisins. I am a fan of making bread by using whipping cream and I guess this is the best bread recipe ever for my thought. The super soft texture and taste wise are always amazing also it can be use to apply for any types of bread as well. I got my favorite recipe from one Thai blogger who modify this recipe from HML recipe into her version as I mentioned previously in this post "Cotton Soft Bread" http://thesweetmaison.blogspot.com/2010/06/cotton-soft-bread.html
From many experiences with this recipe, I did some minor changes and here is my version of making these delicious buns:
Espresso Coffee Raisins Buns
Bread flour 225 g.
Cake flour 75 g.
Salt 4 g.
Espresso powder 1 1/2 tsp.
Whipping cream 75 g.
Beaten egg 30 g.
Warm water 113 g.
Sugar 50 g.
Dry yeast 5 g.
Raisin 50 g.
1. Mix dry yeast, sugar and warm water then stir well and set aside.
2. Heat whipping cream in the microwave and add espresso powder. Stir well and set aside to let it cool to room temperature.
3. Mix beaten egg with whipping cream and set aside.
4. In the mixing bowl, add in bread flour, cake flour and salt. Use spatula stir just to combine.
5. Use low speed to mix dry ingredients and gradually add in (1) and (3). Increase the speed to medium speed and continue kneading the dough till smooth and elastic. Add in raisins and knead for few minutes more.
6. Shape the dough in ball shape and place in the greased bowl then wrap with cling film. Let the dough proof till double in size. It will take around 45 mins - 1 hour.6. Punch down the dough to release the air and divide the dough into 9 portions equally.
7. Let the dough rest for 10 min. and shape into a small ball. Place the dough in the greased square pan and continue to finish all 9 portions. Wrap the pan with cling film and proof the doughs for 40 mins.
8. Brush the top with egg wash and sprinkle some white sesame.
9. Bake in preheat oven at 175C for 20 mins.
I do love making my own bread every week and this is my most favorite recipe which I keep baking so far. This time I baked in a small buns with adding espresso coffee powder and raisins. I like coffee buns and DH likes to eat raisins. I am a fan of making bread by using whipping cream and I guess this is the best bread recipe ever for my thought. The super soft texture and taste wise are always amazing also it can be use to apply for any types of bread as well. I got my favorite recipe from one Thai blogger who modify this recipe from HML recipe into her version as I mentioned previously in this post "Cotton Soft Bread" http://thesweetmaison.blogspot.com/2010/06/cotton-soft-bread.htmlFrom many experiences with this recipe, I did some minor changes and here is my version of making these delicious buns:
Espresso Coffee Raisins Buns
Bread flour 225 g.
Cake flour 75 g.
Salt 4 g.
Espresso powder 1 1/2 tsp.
Whipping cream 75 g.
Beaten egg 30 g.
Warm water 113 g.
Sugar 50 g.
Dry yeast 5 g.
Raisin 50 g.
1. Mix dry yeast, sugar and warm water then stir well and set aside.
2. Heat whipping cream in the microwave and add espresso powder. Stir well and set aside to let it cool to room temperature.
3. Mix beaten egg with whipping cream and set aside.
4. In the mixing bowl, add in bread flour, cake flour and salt. Use spatula stir just to combine.
5. Use low speed to mix dry ingredients and gradually add in (1) and (3). Increase the speed to medium speed and continue kneading the dough till smooth and elastic. Add in raisins and knead for few minutes more.
6. Shape the dough in ball shape and place in the greased bowl then wrap with cling film. Let the dough proof till double in size. It will take around 45 mins - 1 hour.6. Punch down the dough to release the air and divide the dough into 9 portions equally.
7. Let the dough rest for 10 min. and shape into a small ball. Place the dough in the greased square pan and continue to finish all 9 portions. Wrap the pan with cling film and proof the doughs for 40 mins.
8. Brush the top with egg wash and sprinkle some white sesame.
9. Bake in preheat oven at 175C for 20 mins.
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