Tuesday, December 28, 2010
Thursday, December 23, 2010
1/4 cup honey
1 TBSP Djion Mustard
2 tsp. Red Wine Vinegar
Rosemary (1-2 sprigs ((chopped)), fresh/1-2 tsp. dried)
Thyme (1 sprig/1/2-1 tsp. dried)
Preheat Oven to 350. Pour 2 TBSP olive oil and 1 TBSP White Wine Vinegar in the bottom of baking dish. Lay chicken breasts in baking dish. Salt and pepper them (I substituted lemon pepper for ground pepper for more flavor). Brush them with marinade and pour any remaining over the top. Bake for 30 minutes or until the chicken juices run clear. Be careful not to overcook or the chicken will be dry (not speaking from experience of course. ):)
Monday, December 6, 2010
12 cup. chicken broth
1/2 cup. lemon juice
1/4 cup butter
1 pint whipping cream (half and half will do)
8 oz. egg noodles
1/2 cup flour
1 1/2 cup cold water
2 cups chicken, cooked with poultry spices
1 medium onion, diced
1 cup carrots, sliced
1 cup celery, sliced
In a small sauce pan, combine 1 cup chicken broth, lemon juice and butter. Bring to a boil, then reduce heat and simmer until mixture has reduced to 1/2 cup (about 45 minutes). Take off heat, stir in cream and set aside.
Note: I think it might work to just cook the chicken and onions together in the large pot, then add the broth, vegetables and simmer, add the noodles at the end and cook until tender.
Personal Alterations: I added Rosemary and Thyme to the cream sauce. I also added asparagus to the soup.
Wednesday, December 1, 2010
Blend the following for 4-5 minutes in a blender:
1 cup milk
1 cup whole wheat unground
2 tbs. vegetable oil
2 tbs. baking powder
2 tbs. honey
1/2 tsp. salt
Cook. If desired add apple slices to the pancakes before you flip them. They add a delicious flavor.
Wednesday, September 22, 2010
CHOCOLATE CRANBERRY CHEESECAKE CUPCAKES
from Chocolate Snowball, a Deer Valley bakery recipe
1 (8-ounce) package cream cheese, softened
3 tablespoons sugar
1 cup dried cranberries or cherries
1 3/4 cup all-purpose flour
1 cup sugar
1/4 cup coca powder
1 tsp baking soda
1/2 tsp. salt
1 cup water
1/3 cup canola oil
1 tablespoon apple cider vinegar
1 tsp. vanilla extract
To make the filling:
In a small bowl or food processor, beat the cream cheese with the sugar until it is smooth. Mix in the egg completely, scraping the bowl as needed. If using a food processor, transfer the mixture to a bowl. By hand, stir in the cranberries and set aside.
To make the cupcakes:
Preheat the oven to 375 degrees. Line 12 muffin tins with paper cupcake liners or coat the tins with melted butter and dust with four or spray generously with cooking spray.
Sift the flour, sugar, cocoa powder, baking soda, salt into a medium bowl. In another bowl, mix the water, oil, vinegar and vanilla. Pour the wet ingredients into the dry ingredients; mix until blended. Divide the batter evenly into the prepared tins. Spoon about 2 tablespoons of the cream cheese filling into the center of each cupcake. The chocolate batter will rise around the filling as it bakes.
Lower the oven temperature to 350 degrees. Bake 25 to 30 minutes, until the cake part of the cupcake springs back when touches with a finger. Cool. Remove from the pan and serve.
Makes 12 cupcakes.
High altitude: Reduce sugar in the cupcakes by 2 tablespoons. Reduce the baking soda to 3/4 tsp.
When I worked in events, Deer Valley gave me this wonderful cookbook, Chocolate Snowball. It features fantastic bakery recipes from their famous pastry chef, Letty Halloran Flatt. I would highly recommend it, even if all the recipes aren't quite so healthy.
Follow the link for more of Flatt's recipes - soups, pizza and more.
Thursday, September 2, 2010
Serves 4-5 people
Preheat oven to 350 degrees.
4-5 large potatoes (red or Yukon Gold are best, but any will do) - CUBED
2-3 medium yams/sweet potatoes - CUBED
1-3 tbsp. olive oil
Fresh or dried herbs, such as Rosemary, Basil, Thyme, Marjoram, Sage, etc.
1-2 tsp. Kosher salt
1/2-3/4 tsp. pepper
Additional spices - paprika, chili powder, fresh minced garlic (2 cloves), cinnamon, cardamom.
If you like a slightly sweet taste, sprinkle brown sugar over the top.
Cube the potatoes and yams. Spread on a cookie sheet. Brush them with olive oil so that the potatoes are as evenly coated as possible. Sprinkle with herbs (Rosemary, Thyme are a must and others are delicious to add as well), salt, pepper and any other additional spices you wish to add.
Bake in oven for 30 - 35 min or until tender and golden brown. Serve warm.
Sorry there is no picture - they should just look like yummy roasted potatoes. :) But...here's a picture of a fresh summer spread to hopefully inspire all of us to eat more fresh foods:
1 17-oz. can whole kernel corn, drained
2 large tomatoes, seeded and chopped
1 large avocado, peeled and chopped
1 purple onion, chopped (I generally use half an onion)
1/4 cup chopped cilantro
3-4 TBSP freshly squeezed lime juice
2 TBSP Olive Oil
1 TBSP red wine vinegar
1 tsp. salt
1 tsp. pepper
Combine ingredients in a large bowl, cover and chill. Garnish with avocado and fresh cilantro. May serve with tortillas, chips or alone. Enjoy!!
Monday, August 2, 2010
Milk (to desired consistency - probably about 1/2 cup)
Zest of 1/2 - 3/4 of a lemon
1/4 tsp nutmeg
Friday, June 25, 2010
1 1/2 lbs. fresh green beans trimmed & cut into 1 in. pieces
2/3 c. olive oil
1 t dried dill weed
1/3 c white wine vinegar
1/2 t minced garlic
1/4 t salt
1/4 t ground pepper
1 c. coarsely chopped pecans - toasted
1/2 c. diced red onions
1 c. crumbled feta cheese
Cook green beans in large sauce pan of boiling water (about 4 min.). Drain, immerse in cold water, drain and pat dry. In small bowl, combine olive oil, dill, vinegar, garlic, salt, and pepper. Whisk to blend. Place beans in shallow serving bowl. Sprinkle with pecans, red onion and feta. Just before serving, top with dressing and toss.
Most importantly...enjoy :)
Wednesday, May 12, 2010
Tuesday, May 11, 2010
Whole Wheat Bread
5 cups wheat flour (I use about 1/3 red and 2/3 white wheat kernels)
½ cup gluten flour
2 Tbsp. instant yeast (SAF is my favorite)
4 cups hot water (run sink so it is hot but not scalding)
1 ½ Tbsp. salt
½ cup oil (can reduce this amount if desired)
¾ cup honey (we use a little more, more like 1 cup)
2 Tbsp. lemon juice, bottled
5 cups wheat flour, in addition to previous 5 cups
Add first 5 cups of wheat flour, gluten, yeast and hot water in mixer and mix for 1 minute using wire whisk attachment. Cover and let rest for 10 minutes (if your kitchen is cold, it may take a few minutes longer to rise). Add salt, oil, honey, lemon juice and rest of flour (one cup at a time). Change to dough hook before adding remainder of flour. Let beat for 10 minutes until dough pulls away from sides of bowl (the texture of dough will change during the 10 minutes, so make sure to give it that time).
Heat oven to lowest temperature possible (e.g. 160 degrees). Turn dough onto oiled counter top. Knead together. Divide and shape into 4 loaves. Spray pans with oil and place dough in pan. Place directly in oven to let rise for 10-15 minutes. Once bread is about ½-1 inch from top of pan, increase temperature to 350 degrees and bake for 30 minutes. (Don’t remove bread from oven while waiting for oven to heat up). When baked, butter tops and remove from pans onto cooling racks.
Makes 4 loaves.
You'll find a picture of the bread here with blackberry jam. We're almost out so I will be making some probably tomorrow. I'll try to take some pictures step by step so you will know what it should look like. It is definitely worth the time. This bread is so soft and stays soft. We just put one or two loaves in the the freezer and one or two in the fridge and it never goes bad before we get to it. Enjoy!
Monday, May 10, 2010
This is from the food network. I just grilled the chicken, sans the bricks. I didn't take time to marinate for an hour. It would be better that way, but it worked as a quick meal too. Bon appetit!
- 1 cup olive oil
- 1/4 cup fresh lemon juice
- 6 cloves garlic, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 2 (3-pound) chickens, butterflied
- Salt and freshly ground black pepper
- Lemon wedges, for garnish
Tuesday, May 4, 2010
Yes, I have definitely been MIA for the past few weeks but I am back and have a diploma! Yay! (Well, technically it is on its way:) Try this stuffed peppers recipe I got from my friend Kristie. My husband and I love peppers and have tried lots of different versions of stuffed peppers. But Kristie's takes the cake for us and is now a regular meal at our home. Sometimes we just make a few and use it as a side, but it is so filling and complete that sometimes we add ground turkey and make it the main dish. Either way it is so fresh and flavorful from the herbs and spices, and the brown rice makes it filling as well.
1. Slice 3 of the peppers in half, length wise. Then de-seed and wash them. Set aside to dry. In a large skillet sauté onion, garlic & herbs in olive oil until the onions are slightly opaque. Add other pepper, tomatoes, broccoli, green onion & chicken broth. Let simmer on medium-low for 3-5 min. Add brown rice simmer on medium-low for 3-5 min. Fill each half pepper half full of mixture. Top with cheese. Bake at 350 for 15-25min. Makes 6 halves.
W We like to top them with fresh salsa, but they are great plain too. Enjoy!
Thursday, April 22, 2010
Sunday, April 11, 2010
Preparation Time: 10 minutes (ya right - it took me like 45)
Cooking Time: 30 minutes
Other Time: 5 minutes
Cuisine Type: Italian
· 2 cloves garlic (~2 tsp)
3 tbsp sunflower seeds, toasted
· 2 cups spinach, baby, packed
· 1 cup basil, fresh, packed
· 1 cup cheese, ricotta, part skim milk
· 1/2 cup parsley, fresh italian / flat leaf
· 2 tbsp cheese, Parmesan, low sodium
· 2 eggplant, cut lenghtwise into 1/4" thick strips
· 1 tbsp olive oil
· 1 cup tomato sauce, no salt added
· 1/2 cup cheese, mozzarella, low sodium, grated
1. Place the garlic, sunflower seeds, spinach, basil, ricotta, parsley and Parmesan in a food processor and puree.
2. Set aside.
3. Preheat the broiler.
1. Brush the eggplant slices with the olive oil.
2. Place on a baking sheet and broil for 10 minutes, flipping once after 5 minutes.
3. Remove from the oven and set aside.
4. Set the oven to 400F.
5. Spread half of the tomato sauce in the bottom of a 9" X 13" baking dish.
6. Place about 2 tbsp of the spinach and ricotta mixture onto the short end of the broiled eggplant strips and roll up to form a cylinder.
7. Place the eggplant rolls, seam side down, on top of the tomato sauce in the baking dish.
8. Cover with remaining tomato sauce and mozzarella.
9. Bake until cheese melts and tomato sauce is bubbling, about 20 minutes.
10. Let stand 5 minutes before serving.