Wednesday, August 26, 2009
Sunday, August 23, 2009
You gotta love Italy for coming up with Pesto YUM! Pesto just makes so many things taste better! And the premade kind you get from the store doesn't even taste like pesto in comparison to fresh pesto. But don't worry it turns out that it is actually pretty easy to make yourself!
Saturday, August 22, 2009
3 cloves Garlic minced
1 cup chopped onion
2 small cans or 1 big can mushrooms (of course fresh is always best but I like to cheat on this recipe)
2 lbs sirloin or round steak cut into bite-size pieces
1 cup Sourcream
Salt & Pepper to taste
1Tsp Kitchen Bouquet
2Tsp Worchestershire Sauce
3 Tbl Flour
2 Beef boullion cubes
Brown Rice or Pasta
How to make it:
PREHEAT oven 350 degrees
1) Cook pasta or Rice
2) Melt butter into fry pan and brown the steak "well" in it.
3) Add garlic, onion & mushrooms & cook until soft.
4) Add sourcream, Kitchen Bouquet & Worchestershire.
5) Mix 3 Tbl of flour into 1 cup boullion (2 bouillion cubes in 1 cup hot water) and add to everything else.
6) Pour into baking dish, cover & bake.
*Best to bake 20 mins at 350 degrees then 300 degrees for 1 hr (or longer) but just 1 hr at 350 degrees will work just fine!
Friday, August 21, 2009
This recipe is so incredibly easy & I know it's delicious because my fiance, (who doesn't like seafood & usually trys not to do seconds) couldn't resist seconds!
Everytime I make this I don't measure anything. So please just use the amounts as a guideline.
1/2 cup Unsalted Butter or approx 3 Tbl Olive Oil for a healthier version
1/2 pkg Angel Hair Pasta (I like the kind with flax in it & I cook the whole pkg and use the left overs for something else)
2 Tbl Fresh or 1 Tbl Dried Dill
Salt to taste
1/2 lb Salmon
3 Tsp Lemon juice
1 clove Garlic minced
1/2 cup Onion finely chopped
1 medium saucepan
1 medium to large fry pan
How to make it:
1) Boil water in a saucepan for the pasta. And follow pkg instructions for cooking.
2) Melt butter in a frying pan add garlic & onion cook for approx. 2 mins.
3) Add salmon, lemon & dill. Cook until salmon is done all the way through, and then flake it into bit sized chunks.
4)Add salt and add to pasta. Drizzle more olive oil or butter if needed.
5) Enjoy :)
Thursday, August 20, 2009
On a Saturday morning when you are feeling like doing something nice. Make someone you love breakfast in bed! This recipe is perfect for splitting in half. It may seem like alot of food for 2 people, but I promise it's so scrumptious you will easily, "make room".
- 2 Apples peeled, cored and thinly sliced
- 1/4 cup (1/2 stick) unsalted butter
- 3 eggs
- 1/2 cup all purpose flour
- 1/2 cup Milk
- 1 tsp Vanilla, Almond or Hazelnut Extract
How to make it:
1) PREHEAT oven to 450 degrees
2) Saute apples in butter until soft.
3) Spread apples evenly over the bottom of a glass or ceramic pie plate, or a cast iron pan.
4) In a medium bowl, beat eggs, add flour and beat until smooth.
5) Stir in milk & extract.
6) Pour over apples.
7) Bake 20 minutes, or until lightly browned.
*Serve with Paige-shire Cream, Creme Fraiche (see previous recipe post) or Whipping Cream.
Tuesday, August 18, 2009
Briskly whisk together:
1 3/4 cups ricotta
1/3 cups sugar
2 Tbl zest from 2-3 lemons
Gently combine in 2/3 c flour
drop small spoonfulls in the fry pan & be careful when flipping, they are very delicate.
Creme fraiche is a thick cream used in sauces and soups and as a condiment for fresh fruits.
How to make it:
Plan ahead as this will take some time.
Required: 8-14 hours
Here's How:1 cup whipping cream mixed with 2 tablespoons buttermilk.Combine well in glass jar and cover.Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened.Stir well and refrigerate.Use within 10 days.Tips:Use as a thickener for soups or sauces.Spoon over fresh fruits, puddings or warm cobblers.Can be used in boiled recipes as it will not curdle.
What You Need: 2T Buttermilk & 1 cup Whipping Cream
Monday, August 17, 2009
- Frying pan
- 1 Head Garlic peeled & roughly chopped (Use less if you aren't a garlic lover
- 1 Small Onion (I like Walla Walla Sweet Onions so I actually use a quarter of 1) Slivered
- 1 Red, Yellow, or Green Bell Pepper Slivered
- 2 Chicken Breasts
- 2 Tbl Sesame Oil (optional any oil you usually fry with can be used)
- 1 Tbl Coconut Oil (optional any oil you usually fry with can be used)
- 1 Can Coconut Milk
- Sprinkle of Cayenne pepper to taste
- Sprinkle of Chili Powder to taste
- Sprinkle of Ginger Powder
- Salt to taste
- 1/2 cup Cherry Tomatoes Cut in half (regular tomato diced)
- 2 Tbl Tomato Paste
- 1/2 cup Fresh Basil or Cilantro roughly chopped
- 1 cup Quinoa - (KEEN-wa) is a food used by the ancient Incas that is similar to rice or couscous, but is not a grain. Surprisingly a relative of spinach, it has a light nutty flavor and can be used in a side or main dish in most any cuisine.
- 2 cups Water
1) Drizzle sesame oil & coconut oil into a frying pan turn on medium heat.
2) Cut Chicken into strips and place into oil.
3) Continually turn over strips until all sides are browned.
4) Add Garlic, Bell Peppers & Onions and cook approx. 1 minute.
5) Add coconut milk, tomato paste, tomatoes, & spices (ginger, cayenne, chili, basil & Salt) & simmer approx. 10 minutes (while it's simmering you can start cooking the quinoa!)
How to cook Quinoa in the Microwave
1) Some quinoa is sold pre-rinsed, and some is not. If you see a white powdery coating on it, it should be rinsed before cooking to avoid a bitter taste. Use a fine mesh colander or just swish it around with water in a bowl. Repeat this until the water is clear.
2) Put the rinsed or pre-rinsed cup of quinoa in your microwave safe dish. The dish should be about quart size because the quinoa will boil up quite high while cooking. Add 2 cups of water and cover loosely with a lid or plastic wrap.
3) Cook in the microwave for about 6 or 7 minutes, let it sit for 1 minute and carefully check it while wearing pot holders. It is done when it begins to stick together and the outer white ring is visible and spiraling apart from many of the grains. If it is not finished cooking, add no more than 2 tablespoons of water if it was all absorbed, and return it to the microwave for 1 minute at a time. Let it sit for 1 minute each time.
4) Once finished, allow the quinoa to sit 1 minute or more to finish cooking and absorb any water that is left.
How to cook Quinoa on the stovetop
1) In a heavy pan, bring 2 cup water to a boil.
2) Add 1 cup dry quinoa.
3) Put on the lid and turn the burner heat to low.
4) Cook for 20 minutes on low heat.
Note: Walk-away Stovetop Method - If you use a heavy pot, you can bring the water to a boil, stir in the dry quinoa, put the lid on, turn the heat off, cover it with a towel, and walk away from it. It will cook slowly by itself and stay warm for a good 3-4 hours. (Just make sure you turn the heat off before you cover the pot with the towel! )