This picture is the mix of the spices for the blackening seasoning
2/28/10
Rattlesnake Tofu
This picture is the mix of the spices for the blackening seasoning
2/21/10
Roast Fail, Meatloaf Win!
So now I need to make something else that can feed 9 people tonight. I'm going to my standby "best meatloaf in the world" by Alton Brown. I made 1 & 1/2 of the recipe and split it into 2 meatloaves. Served with peas and Chipotle Smashed Sweet Potatoes (also from Alton Brown - Thanks for making them Michelle & Justin!). Candle brought a salad and I also made a no-cream potato soup with a yummy pesto from Oprah - who would have thought! I will make this again for sure! I followed the recipe, just added a little additional salt and pepper before serving. The entire party loved it!
Great night, good company, and congrats to Leah & Shawn ~ wish you both a long, happy & healthy marriage!
2/20/10
mmm... hummus!
HUMMUS Recipe (From Cheese Factory Restaurant, Baraboo, WI)
1.5 lbs canned garbanzo beans, drained; reserve 1/2 cup plus 2tbsp liquid
2 tsp minced garlic
3 tbsp lemon juice
3/4 cup roasted tahini
1/4 cup vegetable oil
1 tsp salt
Combine ingredients in food processor and puree until very smooth.
That is what the original recipe reads. We usually add a little more salt and lemon juice in tiny increments and taste until it is perfect. You can add sun-dried tomatoes, olives, roasted red peppers, or herbs to this to switch it up.
Drizzle with olive oil and serve with fresh or roasted veggies, warmed pita wedges, feta cheese, olives, radishes, etc...
You can dress up the serving plate with a sprinkle of finely chopped parsley and/or paprika.
Visit the Cheese factory website at: http://www.cookingvegetarian.com/
1.5 lbs canned garbanzo beans, drained; reserve 1/2 cup plus 2tbsp liquid
2 tsp minced garlic
3 tbsp lemon juice
3/4 cup roasted tahini
1/4 cup vegetable oil
1 tsp salt
Combine ingredients in food processor and puree until very smooth.
That is what the original recipe reads. We usually add a little more salt and lemon juice in tiny increments and taste until it is perfect. You can add sun-dried tomatoes, olives, roasted red peppers, or herbs to this to switch it up.
Drizzle with olive oil and serve with fresh or roasted veggies, warmed pita wedges, feta cheese, olives, radishes, etc...
You can dress up the serving plate with a sprinkle of finely chopped parsley and/or paprika.
Visit the Cheese factory website at: http://www.cookingvegetarian.com/
2/16/10
Cardamom Cookies
This is the recipe for the little groundhog cookies that were served at Groundhog Day '08 & '10
1 C butter, softened
2 eggs
1 C sugar
3 1/2 C flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1 t cardamom
1 t cinnamon
1/4 C milk
Preheat oven to 375 degrees.
Cream together eggs, sugar and butter in mixing bowl.
Sift together flour, baking soda, baking powder, salt, cinnamon and cardamom.
Slowly add egg/butter mixture and mix well.
Add milk to form dough.
Roll out dough on lightly floured surface. Dough should be about 1/8 in thick. Use a cookie cutter to cut out cookies.
Place on greased cookie sheet or parchment paper and back 10-12 minutes, until light brown.
Cool cookies immediately on wire racks.
Once cooled, frost cookies with icing (recipe below). Makes about 80 2in cookies.
Icing
2 C Powdered sugar
1 t vanilla extract
1 t cinnamon
1-3 T water
1 C butter, softened
2 eggs
1 C sugar
3 1/2 C flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1 t cardamom
1 t cinnamon
1/4 C milk
Preheat oven to 375 degrees.
Cream together eggs, sugar and butter in mixing bowl.
Sift together flour, baking soda, baking powder, salt, cinnamon and cardamom.
Slowly add egg/butter mixture and mix well.
Add milk to form dough.
Roll out dough on lightly floured surface. Dough should be about 1/8 in thick. Use a cookie cutter to cut out cookies.
Place on greased cookie sheet or parchment paper and back 10-12 minutes, until light brown.
Cool cookies immediately on wire racks.
Once cooled, frost cookies with icing (recipe below). Makes about 80 2in cookies.
Icing
2 C Powdered sugar
1 t vanilla extract
1 t cinnamon
1-3 T water
Zucchini Pancakes
Michelle made these for appetizer dinner and shared with Guy and I. These are great dipped in marinara sauce. This recipe came from the back of the Dynasty breadcrumb box
1/2 lb zucchini (2 small)
1 egg
1/2 C japanese style bread crumbs
1/2 lb zucchini (2 small)
1 egg
1/2 C japanese style bread crumbs
Mmm Indian Food!
We have been cooking from Sunita's Indian Recipe Collection for years. I kinda freaked out for a minute when I realized that geocities was gone and I was thinking how I need to copy these turmeric stained pages immediately...but I found it! http://reocities.com/NapaValley/3925/
If you have had Indian food at our house, it was probably the following recipes: Guchi Mattar, Cauliflower Curry, Peas Pulau, Butter Chicken, and the Basic Raita
If you have had Indian food at our house, it was probably the following recipes: Guchi Mattar, Cauliflower Curry, Peas Pulau, Butter Chicken, and the Basic Raita
Lasagna of Roasted Butternut Squash
This is one of the most decadent recipes we have ever made. Its super involved, dirties every dish in the kitchen, but is SO worth it - if you have the time. This is uber-comfort, off-the-diet, sooo rich and yummy food. Invite me over whenever you make it!
Lasagna of Roasted Butternut Squash
Lasagna of Roasted Butternut Squash
Soysage Egg Casserole
I made this with Soysage for the first time at our Groundhog Day Party and it turned out delicious! This is quick and easy to make - no overnight prep!
Ingredients
1 tube of Gimmie Lean Ground Sausage (-OR- 1lb Pork Sausage)
1 med. Green pepper, diced
1 med. Onion, diced
10 Eggs
3 C Skim Milk
2 t Dry mustard
1 t Salt
1/2 t Pepper
6 English muffins, torn/cut into bite-size pieces
1 med. Tomato, seeded and chopped
2 C Cheddar cheese, shredded
Directions
1. Butter a 9x13 baking pan. Preheat oven to 325 degrees.
2. Add 1-2 T butter or oil to the skillet. Cook soysage, breaking up crumbles. * If using sausage, you may need to drain off excess grease.
3. Toss in green pepper and onion with the soysage to soften, about 5 min. Dump into baking dish.
4. Add cut english muffins, tomatoes, and 1 C sharp cheddar cheese to baking dish. Mix together. (You can prep this the night before, if needed.)
5. Combine eggs, milk, dry mustard, salt and pepper. Wisk well.
6. Pour egg mixture over casserole. Press down contents so egg mixture completely covers it.
7. Top with 1 C sharp cheddar cheese. Dish may be refrigerated for up to 1 hour before baking.
8. Bake uncovered 55-60 minutes, until eggs are set.
Ingredients
1 tube of Gimmie Lean Ground Sausage (-OR- 1lb Pork Sausage)
1 med. Green pepper, diced
1 med. Onion, diced
10 Eggs
3 C Skim Milk
2 t Dry mustard
1 t Salt
1/2 t Pepper
6 English muffins, torn/cut into bite-size pieces
1 med. Tomato, seeded and chopped
2 C Cheddar cheese, shredded
Directions
1. Butter a 9x13 baking pan. Preheat oven to 325 degrees.
2. Add 1-2 T butter or oil to the skillet. Cook soysage, breaking up crumbles. * If using sausage, you may need to drain off excess grease.
3. Toss in green pepper and onion with the soysage to soften, about 5 min. Dump into baking dish.
4. Add cut english muffins, tomatoes, and 1 C sharp cheddar cheese to baking dish. Mix together. (You can prep this the night before, if needed.)
5. Combine eggs, milk, dry mustard, salt and pepper. Wisk well.
6. Pour egg mixture over casserole. Press down contents so egg mixture completely covers it.
7. Top with 1 C sharp cheddar cheese. Dish may be refrigerated for up to 1 hour before baking.
8. Bake uncovered 55-60 minutes, until eggs are set.
2/10/10
Sweet Potato Ginger Soup
I used leeks, but have rarely used these... check here to see how to clean them...How to clean leeks
otherwise substituting with onion and browning slightly will turn out similar.
I wanted to use my Cuisinart, so I used the slicer disk to finely dice the leeks. And since it was already out, I used the chopping blade to cut the sweet potatoes.
2 T Olive Oil2 C diced leek or onion
1/2 t red chili flakes
3 T minced fresh ginger
4 T tamari or soy sauce
6 Large Sweet Potatoes, peeled and chopped
2-3 T ground coriander
2-3 T garam masala
8 C vegetable stock
1/2 C chopped fresh cilantro
Heat oil. Add the leeks, chili flakes and fresh ginger. Saute for a few minutes.
Add sweet potatoes. Saute for a few minutes.
Add coriander and garam masala. Stir frequently.
Add vegetable stock. Bring to a boil.
Reduce to a simmer 10-15 minutes until potatoes are softened.
Blend soup until smooth. Return to heat.
Garnish with cilantro when served.
Whole Wheat Pasta with Tofu and Cucumber
This is one of my all time favorite tofu dishes. Its one of the few recipes I don't mess with!
http://www.cooking.com/Recipes-and-More/RecDetail.aspx?rid=2199
Total
Time: 20 Minutes Serves 4
INGREDIENTS
3/4 pound
whole-wheat spaghetti
1 1/4 pounds
firm tofu, cut into 1/2-inch dice
1 tablespoon
plus 4 teaspoons soy sauce
2 1/2
teaspoons grated fresh ginger
2 1/2
tablespoons cooking oil
2
tablespoons wine vinegar
1 1/2
teaspoons lemon juice
1 teaspoon
Asian sesame oil
3/4 teaspoon
grated lemon zest
1/4 teaspoon
salt
1/8 teaspoon
cayenne
2 cucumbers,
peeled, halved lengthwise, seeded,
and cut into 1/4-inch slices
3 scallions
including green tops, sliced
3
tablespoons chopped cilantro or fresh parsley
DIRECTIONS
In a large
pot of boiling, salted water, cook the spaghetti until just done, about 15
minutes. Drain the pasta. Rinse with cold water and drain thoroughly.
In a medium
bowl, combine the tofu with the 1 tablespoon soy sauce and 1/2 teaspoon of the
grated ginger. Let sit for about 5 minutes.
In a large
glass or stainless-steel bowl, combine the remaining 2 teaspoons ginger and 4
teaspoons soy sauce, 1 1/2 tablespoons of the cooking oil, the vinegar, lemon
juice, sesame oil, lemon zest, salt, and cayenne.
In a large
nonstick frying pan, heat the remaining 1 tablespoon cooking oil over moderate
heat. Add the tofu and cook, stirring frequently, until browned, about 8
minutes. Add the tofu, pasta, cucumbers, scallions, and cilantro to the
dressing in the large bowl and toss.
Recipe
reprinted by permission of Food and Wine. All rights reserved.
Nutrition
Information
Serves 4 -
Facts Per Serving:
Calories: 495 Fat. Total: 15g
Carbohydrates, Total: 73g
Cholesterol: 0mg Sodium: 728mg Protein: 24g
Fiber: 13g %
Cal. from Fat: 27% Fat, Saturated: 0g
©1998- 2012
Cooking.com
Source:
Quick from Scratch - One Dish Meals
http://www.cooking.com/Recipes-and-More/RecDetail.aspx?rid=2199
2/9/10
Banana Applesauce Bread
1 ¼ C flour
¾ C whole wheat flour
½ C packed light brown sugar
1 T baking powder
1 t cinnamon
¼ t baking soda
½ C egg whites or (4 whites)
1 cup smashed bananas
½ C butter milk -OR- skim milk soured with 1 T lemon juice
1/3 C unsweetened applesauce
1 tsp vanilla
½ C chopped walnuts
½ C rasins
1 T grated orange zest (optional)
Cooking spray
Preheat over to 350 degrees. Spray a 9x5 loaf pan with cooking spray. Dust with flour.
Combine first 6 dry ingredients, stir.
In a separate bowl, whisk or beat egg white until foamy / almost doubled in size.
Prepare soured milk if needed.
Add next 5 wet-ish ingredients to the dry mix. Mix until just blended.
Add walnuts, raisins, and grated orange zest.
Pour into prepared loaf pan.
Bake for 55 minutes, until toothpick comes out clean.
Cool on a wire rack at least 10 min before flipping bread out of pan.
Let the bread cool completely before slicing.
Adapted from The Eat-Clean Diet Cookbook
2/3/10
Longbranch Tofu Dumplings
I have yet to try to make this recipe but have loved these dumplings when I have had them at Longbranch Coffee House. This is usually served over rice noodles.
TOFU DUMPLINGS
Yield: 72
Shelf Life: 5 days
6.0 # tofu (6 whole boxes)
12 scallions (1 1/2 bunches)
12 oz. celery
3 oz. fresh parsley
2 cans water chestnuts
1 ½ c peanut butter
1 c soy sauce
2 1/4 c flour
SAUCE
Yield: 2+ bottles
Shelf Life: 10 days
1 carton apple juice (6 cups)
¼ c brown sugar
6 T soy sauce
6 T white vinegar
¼ c ginger powder
¼ c garlic powder
2 T corn starch
For Dumplings:
1. Drain tofu and toss it into small metal colander in a large stainless bowl. Place a small plate under colander.
2. Crush tofu uniformly by hand. Place a dinner plate on top and two heavy items on top of the plate. Drain for 1-2 hours in walk-in.
3. Meanwhile, chop scallions, celery, parsley and water chestnuts into ¼” dice.
4. Add veggies to tofu and mix well.
5. Add peanut butter, soy sauce and flour to veggies & tofu.
6. Blend thoroughly by hand until completely uniform.
7. Using the blue-handled scoop, place full and level scoops onto large baking sheets, 24 to a sheet or 6 x 4.
8. Flatten each dumpling slightly with wet fingers.
9. Bake at 350 degrees for 15 minutes. Turn tray and bake for another 15 minutes.
10.Place on cooling rack until cooled.
11.Place in two small containers – 36 each – with parchment paper between layers.
12.Label, date, time and store in freezer, unless needed immediately.
For Sauce:
1. Combine everything except corn starch in small saucepan. Bring to a boil.
2. Whisk cornstarch with ½ c cold water until smooth.
3. When sauce boils, whisk cornstarch water into sauce when. Return to a boil.
4. Take off heat and let cool slightly. Pour through a strainer to remove clumps.
5. When completely cool, pour into squirt bottles, label, date and time and store in walk-in.
TOFU DUMPLINGS
Yield: 72
Shelf Life: 5 days
6.0 # tofu (6 whole boxes)
12 scallions (1 1/2 bunches)
12 oz. celery
3 oz. fresh parsley
2 cans water chestnuts
1 ½ c peanut butter
1 c soy sauce
2 1/4 c flour
SAUCE
Yield: 2+ bottles
Shelf Life: 10 days
1 carton apple juice (6 cups)
¼ c brown sugar
6 T soy sauce
6 T white vinegar
¼ c ginger powder
¼ c garlic powder
2 T corn starch
For Dumplings:
1. Drain tofu and toss it into small metal colander in a large stainless bowl. Place a small plate under colander.
2. Crush tofu uniformly by hand. Place a dinner plate on top and two heavy items on top of the plate. Drain for 1-2 hours in walk-in.
3. Meanwhile, chop scallions, celery, parsley and water chestnuts into ¼” dice.
4. Add veggies to tofu and mix well.
5. Add peanut butter, soy sauce and flour to veggies & tofu.
6. Blend thoroughly by hand until completely uniform.
7. Using the blue-handled scoop, place full and level scoops onto large baking sheets, 24 to a sheet or 6 x 4.
8. Flatten each dumpling slightly with wet fingers.
9. Bake at 350 degrees for 15 minutes. Turn tray and bake for another 15 minutes.
10.Place on cooling rack until cooled.
11.Place in two small containers – 36 each – with parchment paper between layers.
12.Label, date, time and store in freezer, unless needed immediately.
For Sauce:
1. Combine everything except corn starch in small saucepan. Bring to a boil.
2. Whisk cornstarch with ½ c cold water until smooth.
3. When sauce boils, whisk cornstarch water into sauce when. Return to a boil.
4. Take off heat and let cool slightly. Pour through a strainer to remove clumps.
5. When completely cool, pour into squirt bottles, label, date and time and store in walk-in.
2/1/10
Sausage Gravy
My brother makes great sausage gravy and was thrilled to try it this year! I can totally get away with a soysage version of this as well using a tube of "Gimmie Lean" instead of "Jimmy Dean" Meat eaters don't even know the difference!
1 lb breakfast sausage
½ cup flour
Butter
6 cups hot milk
1 ½ tsp salt
1 ½ tsp white pepper
Brown the sausage in a large frying pan. (If using Gimmie Lean, you may have to add some oil since there is less fat) Remove only the sausage from the pan leaving the drippings in the pan. Add enough butter to the drippings to equal 1/3 cup. Stir in flour with a whisk and cook until light brown. Add hot milk, stir constantly until mixture thickens. Season with salt and pepper and stir the sausage back in.
The secret to good gravy is the sausage. Use a quality pork sausage that is low in fat and not filled with heavy seasonings and salt. I used Bob Evans Mild.
1 lb breakfast sausage
½ cup flour
Butter
6 cups hot milk
1 ½ tsp salt
1 ½ tsp white pepper
Brown the sausage in a large frying pan. (If using Gimmie Lean, you may have to add some oil since there is less fat) Remove only the sausage from the pan leaving the drippings in the pan. Add enough butter to the drippings to equal 1/3 cup. Stir in flour with a whisk and cook until light brown. Add hot milk, stir constantly until mixture thickens. Season with salt and pepper and stir the sausage back in.
The secret to good gravy is the sausage. Use a quality pork sausage that is low in fat and not filled with heavy seasonings and salt. I used Bob Evans Mild.
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