I think this could be a really cool thing, but notice that only Darla & I have posted recipes? C'mon, friends!
Friday, August 31, 2007
I like this one, Darla:
2 cans black beans - drained and rinsed
2 TB cilantro - chopped
1 can corn - drained
7-9 roma tomatoes - chopped
1/2 red onion - chopped
1 bunch green onions - chopped
1/2 green pepper - chopped
combine the above ingredients and mix with the following
3 TB apple cidar vinegar
2 tsp. sugar
1 pkg. Zesty Italian dressing mix
1/2 tsp italian seasoning
I do less onions (Micah isn't a big fan).
Thursday, August 30, 2007
For those who don't know, I'm the Utah rep. for KitchenAid. I sort of fell into this job, but it has been so much fun! This week I've been doing demo's at William Sonoma using the pasta and ravioli attachments. I must say that I love these attachments! I don't know if I can go back to using dry pasta!! Anyway, I took them over to my mom's last night to show her how they work. I made Pumpkin-Sage ravioli with browned butter and pecans. I am still dreaming of it. It was sooooo good! If you don't have the attachments I'm sure there are other ways to make ravioli (by hand, trays, etc.)
Pumpkin-Sage Ravioli with Browned Butter and Pecans
1 recipe Basic Egg Pasta (see below)
1 can (15 oz.) pumpkin
1⁄4 cup packed brown sugar
1 teaspoon ground sage
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon ground nutmeg
6 tablespoons chopped pecans
6 tablespoons butter
- Prepare pasta dough; let rest.
- In medium bowl, combine pumpkin, sugar, sage,
salt, pepper, and nutmeg; refrigerate until ready to fill ravioli.
- Fill ravioli with mixture using whichever method you prefer.
- Cook ravioli in 6 quarts salted, boiling water until al dente or slightly firm to the bite,
approximately 3 to 4 minutes.
- On baking sheet, place pecans in single layer. Toast
in oven at 350°F for 5 to 7 minutes, or until golden brown and aromatic.
- Meanwhile, in heavy 1-quart saucepan over medium-high heat, heat butter until
golden brown. Serve hot butter over cooked ravioli and top with pecans.
(this isn't the greatest picture! I used my camera phone)
Basic Egg Pasta
4 large eggs (7⁄8 cup eggs)
1⁄2 cup water
31⁄2 cups sifted all-purpose flour
1⁄2 teaspoon salt
Place eggs, water, flour, and salt in mixer bowl.
Attach bowl and flat beater. Turn to Speed 2 and
mix 30 seconds.
Exchange flat beater for dough hook. Turn to Speed
2 and knead 2 minutes. Remove dough from bowl
and hand knead for 1 to 2 minutes. Let it rest for
20 minutes. Divide dough into 4 pieces before
processing with Pasta Sheet Roller attachment. (or roll out to desired thickness)
Yield: 1 1⁄4 pounds dough.
Tuesday, August 28, 2007
So, I've been trying out some recipes from a book I got from my mother-in-law. Food storage recipes usually scare me, but the one's that I've tried so far have been good- not gourmet by any means, but the kid's like them so it's worth it. Tonight I tried Turkey Pockets and Crazy Cake.
The Turkey Pockets were a big hit with the kids. Kensie ate 3 of them! I adapted the recipe a little.
- 1 (15 oz.) can turkey chunks (I used chicken)
- 1 (8 oz.) package softened cream cheese
- 1/4 cup green onions (I didn't have these so I threw in some dehydrated onion, parsley, italian seasoning, garlic salt, and pepper- it needed more flavor!)
- 1 (10 oz.) can cream of chicken soup
- 1/3 cup milk
- 1 recipe of your favorite rolls, or crescent rolls (I used Rhodes rolls, thawed)
This is an eggless, milkless, chocolate cake that only dirties the pan in which it is baked. I was skeptical at first, but it actually tastes good. I tested it out when Kensie had some friends over to play & they all raved about it (maybe they were really hungry at the time, who knows)! Anyway, it's good in a pinch when you're out of eggs.
- 1/3 cup baking cocoa or 1 cup quick cocoa mix
- 2 tsp. baking soda
- 2 cups sugar
- 3 cups flour
- 1 tsp. salt
- 3/4 cup oil (I used applesauce)
- 2 TB. vanilla
- 2 TB. vinegar (any vinegar can be used, but apple cider vinegar is best)
- 2 cups cold water
In a 9X13 pan set a large sifter. Into the sifter place all dry ingredients and sift. Mix the dry ingredients until uniform in color. Make 2 "wells" in the dry ingredients. Place the oil in one, and the vanilla in the other. Set aside.
Pour the vinegar into the cold water and stir to mix. Pour water over all. Stir with a fork but do not beat. When all the mixture is wet and there are no "pockets" of dry mixture it is ready to bake. It will be lumpy.
Bake at 375 degrees for 45 min.-1 hr. or until toothpick comes out clean.
*this cake can be frosted, but is also good with a dollop of whipped cream.
Monday, August 27, 2007
I've had this recipe for years, but recently rediscovered how good they are.
¾ c. shortening
1 c. brown sugar
¼ c. molasses
Mix above ingredients, then add:
1 t. ginger
½ t. salt
1 t. cinnamon
½ t. cloves
2 t. soda
Beat in:2 ¼ c. flour
Mix. Roll into balls and roll into white sugar.
Bake on sheet.Bake 7-9 min, on 375
Leave SOFT, even if you think they're a little underbaked.
This Indian dish is awesome. It doesn't have curry, but it does have a ton of spices. It's different, but delicious. I have done it without skewering & grilling the chicken. I just cut it up in bite size pieces, marinated it, then baked or broiled it in the oven. It was a lot less work and almost as good.
Chicken Tikka Masala>>
1 cup plain yogurt>
1 Tbsp lemon juice>
2 tsp ground cumin>
1 tsp ground cinnamon
1/4 tsp cayenne pepper>
1 tsp freshly ground pepper>
1 Tbsp minced fresh ginger>
1 tsp salt>
3 boneless skinless chicken breasts, cut into bite-size pieces>>
4 long skewers>
1 Tbsp butter>
1 clove garlic, minced>
1 jalapeno pepper, finely chopped>
2 tsp ground cumin>
2 tsp paprika>
1 tsp salt>
1 8oz. can tomato sauce>
1 cup heavy cream (I've used half and half and it wasn't bad)
>1/4 cup chopped fresh cilantro>
>1. In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon,>cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover,>refrigerate 1 hour.>2. Preheat a grill for high heat.>3. Lightly oil the grill grate. Thread chicken onto skewers and discard>marinade. Grill 5 min. on each side.>4. Melt butter in a large skillet. Saute garlic and jalapeno for 1>minute.>Season with 2 tsp cumin, paptrika and 1 tsp salt. Stir in tomato sauce and>cream. Simmer on low heat until sauce thickens, about 20 minutes. Add>grilled chicken, and simmer for 10 minutes. Transfer to a serving platter>and garnish with fresh cilantro.
Saturday, August 25, 2007
Welcome to our food blog! We're a bunch of gals who like to share our recipes, our cooking successes (and failures!), and our ideas. What better way than in a blog?!
I'm excited to get this started!
I guess I'll start off with the Best Chocolate Chip Cookie. I've tried who knows how many recipes for chocolate chip cookies. They're all good, but these are my family's favorite. We're all about soft cookies at our house & these fit the bill! No crunchy cookies for us :)
- ¼ cup Crisco
- ½ cup Unsalted butter, softened
- 1 cup Brown sugar
- ½ cup White sugar
- 1 Whole egg
- 1 Egg white
- 2 tsp. Vanilla extract
- 2 ½ cups All-purpose flour
- 1 tsp. Baking powder
- ¼ tsp. Salt
- 10 oz. Chocolate chips
1. Heat oven to 350 degrees. Beat Crisco and butter until smooth.
2. Add sugars and beat until well blended.
3. Add egg, egg white, and vanilla and beat until smooth.
4. Add flour, baking powder, and salt to batter and mix until combined.
5. Add chocolate chips and fold in.
6. Line cookie sheets with parchment paper; shape 2 Tablespoons of dough into a ball and place on sheet with 1 ½ inches between each cookie.
7. Bake for 12-14 minutes or until tops are well browned.