Saturday, April 24, 2010

Finish Oven Puff Pancakes


YUM! I made this for breakfast this morning. I am so excited to share it because it is one of those recipes that you can really have fun experimenting with! My fiance compared it to a crepe, which is a perfect comparison because it can be sweet or savory or both depending on what you want to do with it! We love garlic, so I can hardly wait to add a savory cheese with garlic mmm hmm! If I wasn't so full I would go try it out right now! 


Ingredients: 
1/2 c Butter
5 eggs
2 c milk
1 c flour (all purpose or wheat)
1c small curd cottage cheese if you want to make it sweet or cheddar cheese (really any kind of cheese) to make it savory
1 tsp Baking Powder - I ran out of Baking Powder so instead I mixed 1 part Baking Soda with 2 parts Cream of Tartar and then measured out 1 tsp!  
Fresh berries, jam, or honey on top and/or devonshire cream
10"Cast Iron Skillet or 9x13" Glass Baking Dish
Medium Mixing Bowl

Instructions:
PREHEAT oven 425 Degrees
Cut butter into small slices and place in your skillet or dish .
Heat in oven until butter is melted.
Mix eggs in a bowl with a mixer on high speed about 1 minute.
Continue to mix while adding milk slowly, then flour, then cheese, then baking powder.
Pour blended mixture into the hot skillet or dish. Bake for 20-35 mins, until pancake is puffed and beginning to brown. 
Remove from oven & let sit 5-8 minutes before cutting. (Center will fall) 



Bon appetit! 


Wednesday, April 21, 2010

Stuffed Garlic Turkey Burgers!

Ingredients:
2 lbs Ground Turkey 
1 Head Garlic (or less depending on how much your like Garlic) 
8 Kalamata Olives (opt) 
1/4 t Red Pepper Flakes 
2 t Dried Minced Onion
Italian Seasoning (or whatever your favorite seasoning is)
1 egg + plus 2-3 to fry and put on top patties
Ground Pepper to Taste
Monterey Jack Cheese (or any favorite cheese)
Olive Oil for frying 
medium frying pan
tomatoes (opt)
lettuce (opt)
sliced yellow onion (opt)


Peel garlic, I am a big fan of the smash technique. I just lightly smash each clove with the flat side of my knife which loosens the skin making it easier to peel or hit it harder to break up the garlic into chunks.
 


1) Heat up a frying pan with olive oil at medium low heat and add the chunks of garlic. Roughly chop some Kalamata Olives and add them along with some of the juice from their container (approx 1 T) and let cook for 1-2 mins take off stove before the garlic starts to brown.

2) Pour Ground Turkey into a mixing bowl and add, red pepper, dried minced onion, half of 1 beaten egg, Italian Seasoning, black pepper. 

3) Divide turkey into 4 (for 2 burgers) or 6 (for 3 burgers) balls depending on how large you like your patties to be.

4) Flatten each patty and set aside half of them. Take 5-8 chunks of garlic out of the oil and olives mixture and place them evenly on top the flattened patties .

5) Lay 1 of the patties from those set aside on top of each the patties that have garlic on them . And sandwich them together, squishing the outer edges together and re molding into a patty shape really well to keep them from falling apart while frying. 

6) Heat oil to medium heat and place your burgers in it to begin frying. Cook until there is no longer any pink meat. 

7)When they are almost finished cooking, fry eggs to put on top you can add the left over olives & garlic to them or pour them on top after they are cooked, slice some cheese, onions & tomato and lettuce.

8) Assemble with Mayo, Ketchup on your favorite kind of buns, and add all the fixings as you desire!

Enjoy







Wednesday, November 4, 2009

Make it your Tradition - Norwegian Rice

I love traditions! There is something so loving about them. Traditions to me are like a familie's unconditional love. I always said that I wanted to make as many traditions for my child as I could! As much as I love spontanaety, there is something fabulous about the expected Norwegian Rice & Swedish Meatballs my Aunt Annette used to make for us every Christmas! She moved so we don't spend Christmas with that part of the family anymore, but I will never forget those sweet memories...


Ingredients:

2 Quarts Milk
1 cup Rice
1 Egg
3/4 cup Sugar
1/4 teaspoon salt
1 teaspoon Flour
1/2 cup rich milk or whipping cream


1) Bring milk to boiling while stirring.
2) And bring approx 2 quartz water to boil in a separate saucepan.
3) Scald raw rice by pouring boiling water over it , then draining it.
4) Add rice to milk.
5) Let cook slow for 1 hour on low heat.
6) Beat egg - add sugar, salt, flour, whipping cream or rich milk






Tradition

The word tradition comes from the Latin traditionem, acc. of traditio which means "handing over, passing on", and is used in a number of ways in the English language:




Beliefs or customs taught by one generation to the next, often orally. For example, we can speak of the tradition of sending birth announcements.

A set of customs or practices. For example, we can speak of Christmas traditions.

A broad religious movement made up of religious denominations or church bodies that have a common history, customs, culture, and, to some extent, body of teachings. For example, one can speak of Islam's Sufi tradition or Christianity's Lutheran tradition.

However, on a more basic theoretical level, tradition(s) can be seen as information or composed of information. For that which is brought into the present from the past, in a particular societal context, is information. This is even more fundamental than particular acts or practices even if repeated over a long sequence of time.



Contents [hide]

1 Traditions and stylings of the mannerism

2 Traditionalism

3 Archaeology

4 See also

5 Citations and notes

6 External links





[edit] Traditions and stylings of the mannerism



Olin Levi Warner, Tradition (1895). Bronze tympanum over the main entrance, Library of Congress Thomas Jefferson Building, Washington, D.C.A tradition is a practice, custom, or story that is memorized and passed down from generation to generation, originally without the need for a writing system. Tools to aid this process include poetic devices such as rhyme and alliteration. The stories thus preserved are also referred to as tradition, or as part of an oral tradition.[original research?]



Traditions are often presumed to be ancient, unalterable, and deeply important, though they may sometimes be much less "natural" than is presumed. Some traditions were deliberately invented for one reason or another, often to highlight or enhance the importance of a certain institution.Traditions may also be changed to suit the needs of the day, and the changes can become accepted as a part of the ancient tradition. A book on the subject is The Invention of Tradition, edited by Eric Hobsbawm and Terence Ranger.[original research?]



Some examples include "the invention of tradition" in Africa and other colonial holdings by the occupying forces. Requiring legitimacy, the colonial power would often invent a "tradition" which they could use to legitimize their own position. For example, a certain succession to a chiefdom might be recognized by a colonial power as traditional in order to favour their own candidates for the job. Often these inventions were based in some form of tradition, but were grossly exaggerated, distorted, or biased toward a particular interpretation.



[edit] Traditionalism

In the Roman Catholic Church, traditionalism is the doctrine that Sacred Tradition holds equal authority to Holy Scripture. In the Orthodox Church, scripture is considered to be the core constituent of a larger tradition. These views are often condemned as heretical by Protestant churches, who hold the Bible to be the only valid tradition. Inspired by the Protestant rejection of tradition, the Age of Enlightenment began to consider even the Bible itself as a questionable tradition. The parentage of liberalism stems from this such attack on accepted notions of European traditional institutions, religious belligerence, state interference and aristocratic privilege.



Traditionalism may also refer to the concept of a fundamental human tradition present in all orthodox religions and traditional forms of society. This view is put forward by the Traditionalist School.



Traditionalist Catholic refers to those, such as Archbishop Lefebvre, who want the worship and practices of the church to be as they were before the Second Vatican Council (1962-1965).



"Radical Traditionalism" refers to a worldview that stresses a return to traditional values of hard work, craftsmanship, local culture, tribal or clan orientation, and non-material values in response to a perceived excess of materialism, consumerism, technology, and societal homogeneity. Most Radical Traditionalists choose this term for themselves to stress their reaction to 'modern' society, as well as an equal disdain for more 'recent' forms of traditionalism based on Judeo-Christian and early-Industrial Age values. It is often allied with branches of Paganism that stress a return to old cultural values that predated the existence of the state system.



In Islam, traditionalism is the orthodox form, which places importance on traditional forms of learning and acknowledges different traditional schools of thought.



[edit] Archaeology

In archaeology a tradition is a set of cultures or industries which appear to develop on from one another over a period of time. The term is especially common in the study of American archaeology.

Friday, September 4, 2009

Tamari Garlic Green Beans

Be a lazy cook, & still impress with this yummy side dish! This was actually what I served to my fiance along with an entree, the very first time I EVER cooked for him! He was so impressed! He thought for sure I had some amazing & complicated secret on how to make them! But I didn't! Take took me a total of 15 mins to cook! He kept taking a little bit, then coming back for more & more of them. *Note: This was when we first started dating aka pre-vegetable loving days ;)

Ingredients:
Tamari (very similar to Soy Sauce with less sodium) or Soy Sauce  approx 2 Tbl
Garlic freshly minced  approx 4 cloves
Olive Oil approx 1/4 cup
Green Beans (fresh or frozen) approx 5 cups or 1/2 bag frozen
Chili Flakes to taste if desired
How to make it:
1) Heat frying pan with olive oil.
2) Add minced garlic cook approx 30 secs.
3) Add beans and Tamari (& Chili Flakes if spiciness desired)
4) Cook until warm but still firm approx 5 mins and probably 10 mins for frozen.
Great paired with Red Wine & Beef Stroganoff! See my recipe here

Wednesday, September 2, 2009

Don't know what to do with Turnips? Make a Souffle!


I came up with this recipe when I was pregnant because I had a goal to try a new vegetable, (or one I didn't eat very often) every time I went to the grocery store. I never have really loved the taste of turnips, so I got them home and did some creative thinking to see if I could cook up something yummy. Luckily this turned out fabulously my first try!
My pregant belly :)
The second time I made this I only had a couple turnips, so I mixed in some sweet potatoes which made for a delightful twist!

Ingredients:



1 1/2 pounds turnips, peeled and sliced

1 1/2 teaspoons salt, divided

1/2 teaspoon sugar

1/2 cup butter or margarine

2 tablespoons all-purpose flour

2/3 cup milk

4 eggs, separated



How to make it:

Place turnips, 1/2 teaspoon of salt and sugar in a saucepan; cover with water. Cover and cook until turnips are tender, about 15-20 minutes; drain well and mash (do not add milk or butter). Set aside.

In another saucepan, melt butter; stir in the flour and remaining salt until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes. Beat egg yolks in a small bowl; gradually stir in 1/2 cup hot milk mixture. Return all to pan; cook and stir for 1 minute. Stir in turnips; remove from the heat. Beat egg whites until stiff peaks form; fold into batter. Spoon into a greased 11-in. x 7-in. x 2-in. glass baking dish. 
 Bake, uncovered, at 350 degrees for 30 minutes or until golden brown.

Wednesday, August 26, 2009

Easy Egg Nog for any time of the year!


Ok so I know that there is an unwritten rule about Egg Nog that says - only drink it during the holidays. But I say, I loooove Egg Nog (& there must be someone else out there that craves it in the summer months too). I think everyone should have the option to drink it any time they want to! Milk Shakes & Frappucinos are acceptable year round, so why not Egg Nog? For those of you that fret about this, year & year again, don't worry I am here to help! When the holidays are over and the grocery stores stop carrying it, I have a super-easy super-satisfying quick way to make Egg Nog at home!




Ingredients:


2 eggs

1/4 cup sugar (even less is still yummy if you need to cut some out)

3 cups milk (nonfat for a lighter & still delicious version)

1t Vanilla

As much of your favorite vanilla icecream as you desire!


How to make it:


Take icecream out of the freezer to melt a little.

Beat together sugar & eggs

Stir in milk, vanilla & as much icecream as you want and let it melt in.


Then serve! And add rum if you would like! Yum! Yum!

Sunday, August 23, 2009

Make Your Own Pesto!


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!



Ingredients:


1 bunch Fresh basil

3 Tbl Pine nuts

4 cloves Garlic

1/2 cup Olive oil

2 oz Parmesan or Romano cheese grated



How to make it:


1)Rinse basil & toast pine nuts in a dry pan until light brown spots appear.

2) Mash all ingredients except olive oil and cheese by hand for a chunky result, or puree in a food processor.

3) Add olive oil & cheese.

4) Keeps in a closed container in the fridge. Check on it in 3-4 days and if the olive oil hasn't risen to the top add some more to create a protective barrier or freeze in an ice cube tray.



*Use it in sandwiches, pasta, pizza, potatoes, fish, chicken, vegetable dishes you name it!