No, it isn't really a cobbler, not technically. But it is a delicious cookie bar that happens to be wheat-free.
Chocolate Chip Cobbler Bars
1/2 c. butter
1/2 c. peanut butter
1 1/2 c. sugar
4 small or medium eggs (or 3 if you're using jumbo or extra-large)
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/2 t. vanilla
1 1/2 c. oatmeal (quick cooking is best for this recipe)
1 c. almond flour
1/2 c. rice flour
1/4 c. cornstarch
1 c. milk chocolate chips
1 c. butterscotch chips
Cream butter, peanut butter, and sugar until fluffy. Add eggs, baking soda, baking powder, salt, and vanilla. Cream until very smooth and light in color, at least 2 minutes on high. Stir in oatmeal, flours, cornstarch, and chips. Stir until well mixed. Spread in a greased 9x13 baking dish. Bake at 350° for 30 minutes, until very lightly browned on the edges and mostly set in the middle.
Let the cookie bars cool for at least an hour before cutting and serving.
To make these with normal flour - substitute 1 1/2 c. regular all-purpose flour for the almond flour, rice flour, and cornstarch.
Showing posts with label easy recipe. Show all posts
Showing posts with label easy recipe. Show all posts
Thursday, November 2, 2017
Thursday, December 29, 2016
Thursday Recipe - French Toast
This is one of those easy to adapt recipes. Need it gluten-free? Use gluten-free bread. Even the really dry ones work for French toast, they may need a little longer soak time, though. Need it dairy-free? Use a nut milk, rice milk, soy milk, or even orange juice instead. Want it vegan? Um, sorry, you're out of luck. Eggs are essential to this dish.
We also like to spice it up at our house. Try adding a few drop of almond extract or orange extract or even rum flavoring. Add some cinnamon, nutmeg, ginger, or ground cloves for a twist. Play around with some of your favorite flavors. Or try parsley, sage, rosemary, and thyme for stuffing flavored french toast. Just leave out the sugar on that one and serve it with gravy and sliced turkey.
Try different breads. White sandwich bread is the standard, but I prefer french bread or even sourdough. Cinnamon raisin bread is also very tasty. Rye bread is kind of weird. Play around. This is a great way to use up all those ends of the loaves and bread that's on the stale side. As long as it isn't growing mold, you're good.
French Toast
For 2 servings-
2 eggs
1/2 c. milk (or other liquid)
1 T. sugar, optional
pinch of salt
desired seasonings
4-6 slices of bread, depending on size
butter or oil for frying
Heat 1-2 t. of butter in a large non-stick frying pan over medium-low heat.
Beat eggs with milk, sugar, salt, and seasonings until smooth. Dip bread slices one at a time, making sure to coat both sides. Place 2-3 slices in the frying pan. Don't crowd them or they are hard to flip and end up steaming instead of frying. Fry 2-3 minutes. Flip over and cook the other side for another 1-2 minutes, until egg coating is browned. Repeat with remaining bread and egg dip.
Serve hot with jam, yogurt, fruit, or syrup.
We also like to spice it up at our house. Try adding a few drop of almond extract or orange extract or even rum flavoring. Add some cinnamon, nutmeg, ginger, or ground cloves for a twist. Play around with some of your favorite flavors. Or try parsley, sage, rosemary, and thyme for stuffing flavored french toast. Just leave out the sugar on that one and serve it with gravy and sliced turkey.
Try different breads. White sandwich bread is the standard, but I prefer french bread or even sourdough. Cinnamon raisin bread is also very tasty. Rye bread is kind of weird. Play around. This is a great way to use up all those ends of the loaves and bread that's on the stale side. As long as it isn't growing mold, you're good.
French Toast
For 2 servings-
2 eggs
1/2 c. milk (or other liquid)
1 T. sugar, optional
pinch of salt
desired seasonings
4-6 slices of bread, depending on size
butter or oil for frying
Heat 1-2 t. of butter in a large non-stick frying pan over medium-low heat.
Beat eggs with milk, sugar, salt, and seasonings until smooth. Dip bread slices one at a time, making sure to coat both sides. Place 2-3 slices in the frying pan. Don't crowd them or they are hard to flip and end up steaming instead of frying. Fry 2-3 minutes. Flip over and cook the other side for another 1-2 minutes, until egg coating is browned. Repeat with remaining bread and egg dip.
Serve hot with jam, yogurt, fruit, or syrup.
Thursday, July 9, 2015
Thursday Recipe - Stroganoff Meatballs
This is one of those "I have no idea what to cook so we'll throw together whatever is in the fridge" meals. Way too delicious!
I used rice milk in the meatballs so my daughter could still eat them, but the sauce is obviously total dairy. Please don't try substituting non-dairy stuff for the sour cream and cheese. I won't be responsible for whatever may happen afterwards.
Stroganoff Meatballs
1 lb hamburger
2 eggs
1 c. quick-cooking oatmeal
1/2 t. ground black pepper
1 1/2 t. seasoned salt
1/2 c. milk (I used rice milk, so it doesn't have to come from a cow)
1 12 oz package egg noodles
1 c. sour cream
1/2 c. Sartori Montamoré cheese (or a mix of monterey jack and parmesan or similar cheeses, you want one that will melt into lovely goo and one that gives the sharp tangy taste)
salt and pepper to taste
chopped parsley or chives (NOT cilantro, *shudder*) for garnish
Mix hamburger, eggs, oatmeal, pepper, seasoned salt, and milk together until well blended. Scoop into meatballs. I used a mini muffin pan and this recipe made 24 of them. Bake at 400° for 17-20 minutes, until lightly browned and no longer pink in the middle.
While the meatballs are cooking, cook the noodles according to package directions. Drain and set aside.
In a saucepan, mix the sour cream and crumbled (or shredded) cheese together. Heat over medium low heat just until hot and the cheese starts to melt.
To assemble:
Scoop noodles onto a plate, arrange 3-4 meatballs on top, spoon sauce over everything. Garnish with parsley or chives. Add salt and pepper to taste if desired.
Makes 4-6 servings depending on how hungry you are.
I used rice milk in the meatballs so my daughter could still eat them, but the sauce is obviously total dairy. Please don't try substituting non-dairy stuff for the sour cream and cheese. I won't be responsible for whatever may happen afterwards.
Stroganoff Meatballs
1 lb hamburger
2 eggs
1 c. quick-cooking oatmeal
1/2 t. ground black pepper
1 1/2 t. seasoned salt
1/2 c. milk (I used rice milk, so it doesn't have to come from a cow)
1 12 oz package egg noodles
1 c. sour cream
1/2 c. Sartori Montamoré cheese (or a mix of monterey jack and parmesan or similar cheeses, you want one that will melt into lovely goo and one that gives the sharp tangy taste)
salt and pepper to taste
chopped parsley or chives (NOT cilantro, *shudder*) for garnish
Mix hamburger, eggs, oatmeal, pepper, seasoned salt, and milk together until well blended. Scoop into meatballs. I used a mini muffin pan and this recipe made 24 of them. Bake at 400° for 17-20 minutes, until lightly browned and no longer pink in the middle.
While the meatballs are cooking, cook the noodles according to package directions. Drain and set aside.
In a saucepan, mix the sour cream and crumbled (or shredded) cheese together. Heat over medium low heat just until hot and the cheese starts to melt.
To assemble:
Scoop noodles onto a plate, arrange 3-4 meatballs on top, spoon sauce over everything. Garnish with parsley or chives. Add salt and pepper to taste if desired.
Makes 4-6 servings depending on how hungry you are.
Thursday, September 25, 2014
Thursday Recipe - Apple Corn Bread Stuffing
It's that time of year again. You guessed it -- Stuffing season!! Wait, that's not a real season? It's Thanksgiving and holiday season and I'm early? Too bad. Thanksgiving exists so you can eat stuffing. And pie.
I love stuffing, if you can't tell. So when I realized I had several packages of stuffing mix in my basement, I was ecstatic. Not like this:
More like this:
I love stuffing, if you can't tell. So when I realized I had several packages of stuffing mix in my basement, I was ecstatic. Not like this:
More like this:
Yep. That's me, jumping for joy over getting to eat stuffing again. I couldn't wait until November. Or even October. So here's a fun version of stuffing for you to try.
Apple Corn Bread Stuffing
1 pouch Mrs. Cubbison's Corn Bread Stuffing Mix (or use your favorite corn bread mix - a 6-8 serving pouch is about the right size)
1 T. butter
1 apple, cored and chopped
1 stalk of celery, chopped
1/3 c. onion, chopped
1 c. applesauce
1 t. dried marjoram
water as needed
Put dry stuffing mix into a 2-quart crockpot.
Heat butter in a medium pan over medium heat. Add onion and celery. Stir and cook for a couple of minutes until it's sizzling and starting to wilt. Add the apple. Cook for another 2-3 minutes. Add applesauce. Simmer for about 5 minutes, until everything is hot.
Add hot fruit mixture to stuffing mix in crockpot. Add marjoram. Stir gently until stuffing mix is moistened. Add more water if it's too dry. You want it nicely moist without being soggy or gummy.
Cover and cook on high for 45-90 minutes. Turn to low or warm and let it sit until the rest of the meal is ready to serve. Great with mashed potatoes and chicken gravy. Or on its own. Totally on its own.
Excuse me while I wipe drool now...
Thursday, May 22, 2014
Thursday Recipe - Rice Fantastic
A friend asked me how to use curry powder. You know, that yellow stuff they sell in the grocery store? Some people tell you not to buy it, and mix your own, but sometimes I just want fast and easy. Plus, I like the way it tastes. I like to add it to rice - 1 or 2 teaspoons in a batch of 2 c. rice and 4 c. water. It turns it yellow and gives it a fun flavor. You can also make tandoori chicken and throw some curry powder into the sauce.
It also gives a lot of flavor and color to this dish. Next time you want rice to be a whole lot more than just rice, try this one out.
Rice Fantastic
It also gives a lot of flavor and color to this dish. Next time you want rice to be a whole lot more than just rice, try this one out.
Rice Fantastic
2 T. butter
1/2 onion, chopped fine
1/2 c. celery, sliced thin
1 tart apple, peeled and chopped small
1/2 c. slivered almonds
1/2 c. raisins
1/4 c. dried cranberries
2 c. white rice
4 c. hot water
1 t. salt
1 T. curry powder
1/4 c. slivered almonds, toasted
Melt butter in heavy 3 quart saucepan. Sauté onion and celery until translucent. Stir in the rest of the ingredients, except toasted almonds. Bring to a boil. Turn heat to low. Cover and cook for 20-25 minutes until rice is tender. Tilt lid to let steam escape. Let rice sit for about ten minutes. Fluff with a fork, stirring well to mix all ingredients. Garnish with toasted almonds.
To toast almonds: Heat a small skillet on medium high. Add almonds and stir constantly for about five minutes, just until almonds begin to brown. Spread almonds onto paper towels to cool.
Thursday, March 21, 2013
Thursday Recipe - Jam Crumble Bars
I keep looking for the recipe and keep falling short. This version is adapted from one in an old Betty Crocker cookbook (or Betty Crapper Crockbook as it's called at my house, I still don't know why). It comes fairly close, but it still uses wheat flour. I'll have to keep experimenting. I made these with some very runny spiced pear jam. They turned out wonderful, soft and sticky and not too sweet. They're also fast to throw together.
(I'm pretty sure my version of Betty Crocker is this one, but since mine is missing the covers, it's hard to tell.)
Jam Crumble Bars
1/3 c. butter, softened
3/4 c. brown sugar
1 c. whole wheat flour
1/2 c. white flour
1 t. salt
1/2 t. baking soda
1 1/2 c. quick-cooking oats
1 c. jam
Heat oven to 375°. Mix butter, sugar, salt and baking soda. Mix in flours and oats. It will be crumbly. Grease a 9x13 pan (I just spray it with the spray stuff). Dump about 2/3 of the crumb mixture into the pan. Spread out and pat smooth. Don't worry about squishing it down or making it firm. Spoon the jam over the crumb stuff in the pan. Sprinkle the remaining crumb mixture over the top of the jam.
Bake 25 - 30 minutes. Let cool for about 20 minutes, then slice into bars. These are great for a quick breakfast or just any time you want something sweet that isn't going to spike your blood sugar too much.
Thursday, August 2, 2012
Thursday Recipe - Cheeseburger Macaroni
My son made this the other night. It was devoured in nothing flat. Delicious and simple. Feel free to add whatever hamburger toppings you want over the top. The whole idea is a cheeseburger but made from mac'n'cheese and meat filling instead of a bun and a patty.
Cheeseburger Macaroni
3 boxes macaroni and cheese mix, made as per directions OR 8 c. homemade mac'n'cheese
1 lb. hamburger
1 medium onion, chopped
1 14.5 oz can diced tomatoes (we used basil, garlic & oregano flavor)
1/4 c. ketchup
1 t. prepared mustard
Make mac'n'cheese as directed. Set aside where it will stay warm.
Saute onions in large frying pan just until softened. Add hamburger. Cook until meat is completely done and crumbled. Add tomatoes, ketchup, and mustard. Turn heat to low. Simmer for 10-15 minutes until everything is hot and blended.
To serve: Scoop a serving of mac'n'cheese onto a plate. Add a large spoonful or two of meat mixture on top. Add whatever hamburger toppings you want - shredded lettuce, sliced tomatoes, pickles, onions, etc.
Cheeseburger Macaroni
3 boxes macaroni and cheese mix, made as per directions OR 8 c. homemade mac'n'cheese
1 lb. hamburger
1 medium onion, chopped
1 14.5 oz can diced tomatoes (we used basil, garlic & oregano flavor)
1/4 c. ketchup
1 t. prepared mustard
Make mac'n'cheese as directed. Set aside where it will stay warm.
Saute onions in large frying pan just until softened. Add hamburger. Cook until meat is completely done and crumbled. Add tomatoes, ketchup, and mustard. Turn heat to low. Simmer for 10-15 minutes until everything is hot and blended.
To serve: Scoop a serving of mac'n'cheese onto a plate. Add a large spoonful or two of meat mixture on top. Add whatever hamburger toppings you want - shredded lettuce, sliced tomatoes, pickles, onions, etc.
Thursday, February 16, 2012
Thursday Recipe - English Trifle
Most people in the US have never had English Trifle. It's an interesting dessert involving cake, jello, fruit, and whipped cream. If you want to go to the effort of making it all from scratch, be my guest. If you want to use a bakery pound cake or cream cake and instant pudding mix, go ahead. This is a make-ahead dessert great for summer treats or dinner parties when you want to wow people.
Basic Trifle (my version, I don't claim to be authentic, but I do claim to be tasty. That didn't come out right. I'm not offering myself as the main dish. My trifle isn't authentic, but it is tasty. How about that?)
1 pound cake (bread loaf size)
1 6 oz box raspberry gelatin
1 8 oz tub whipped topping
1 lb fresh strawberries, sliced
1 6 serving size box of instant vanilla pudding
2 c. milk
Mix the gelatin according to package directions. Set aside. Cut cake into squares. Arrange cake in bottom of large glass bowl. (This is a fancy dessert, you want to show off the layers. If you don't have a large glass bowl (4 qt size), use a 9x13 glass baking dish.) Carefully pour gelatin over the cake. Refrigerate until gelatin is mostly set, about an hour. Hint: if you freeze the cake, the gelatin will set faster and won't soak clear through the cake pieces.
Mix pudding with milk, whisk until smooth. Remove cake/gelatin from refrigerator. Layer on 1/2 the strawberries, top with 1/2 the pudding and 1/2 the whipped topping. Repeat the layering with the second half of everything. Return to refrigerator for at least one hour to let everything set up.
Serve and enjoy.
Now for the fun part. You want pound cake and pudding from scratch? Here you go:
Pound Cake (based on an old Betty Crocker recipe)
2 c. flour
1 c. sugar
3 t. baking powder
1 t. salt
1/4 c. shortening
1/4 c. softened butter
2 eggs
1/2 c. milk
1 t. vanilla
Heat oven to 350°. Grease and flour 2 8x4 loaf pans or one bundt pan. Measure everything into a mixing bowl. Beat 30 seconds on low, scrape bowl. Beat 3 minutes on high speed. Pour batter into pan, it should be thick. Bake 65-70 minutes until a toothpick comes out clean. Cool 10 minutes. Invert pan onto a baking rack and remove pan. Let cake cool completely before slicing.
Pudding from scratch
1/3 c. sugar
2 T. cornstarch
1/8 t. salt
2 c. milk
2 t. vanilla
Mix sugar, cornstarch, and salt in a 2 qt saucepan. Stir in milk. Cook and stir over medium heat until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in vanilla. Cool to room temperature, then refrigerate. To keep it from forming a skin while it cools, take a large piece of plastic wrap and press it on top of the pudding inside the pan. Remove and discard the plastic when the pudding is cool. Whisk the pudding until smooth. Put in a tightly covered container and refrigerate until ready to use or serve.
Variation: Use 2 c. of canned coconut milk instead of regular milk. Dairy free and just as tasty!
Basic Trifle (my version, I don't claim to be authentic, but I do claim to be tasty. That didn't come out right. I'm not offering myself as the main dish. My trifle isn't authentic, but it is tasty. How about that?)
1 pound cake (bread loaf size)
1 6 oz box raspberry gelatin
1 8 oz tub whipped topping
1 lb fresh strawberries, sliced
1 6 serving size box of instant vanilla pudding
2 c. milk
Mix the gelatin according to package directions. Set aside. Cut cake into squares. Arrange cake in bottom of large glass bowl. (This is a fancy dessert, you want to show off the layers. If you don't have a large glass bowl (4 qt size), use a 9x13 glass baking dish.) Carefully pour gelatin over the cake. Refrigerate until gelatin is mostly set, about an hour. Hint: if you freeze the cake, the gelatin will set faster and won't soak clear through the cake pieces.
Mix pudding with milk, whisk until smooth. Remove cake/gelatin from refrigerator. Layer on 1/2 the strawberries, top with 1/2 the pudding and 1/2 the whipped topping. Repeat the layering with the second half of everything. Return to refrigerator for at least one hour to let everything set up.
Serve and enjoy.
Now for the fun part. You want pound cake and pudding from scratch? Here you go:
Pound Cake (based on an old Betty Crocker recipe)
2 c. flour
1 c. sugar
3 t. baking powder
1 t. salt
1/4 c. shortening
1/4 c. softened butter
2 eggs
1/2 c. milk
1 t. vanilla
Heat oven to 350°. Grease and flour 2 8x4 loaf pans or one bundt pan. Measure everything into a mixing bowl. Beat 30 seconds on low, scrape bowl. Beat 3 minutes on high speed. Pour batter into pan, it should be thick. Bake 65-70 minutes until a toothpick comes out clean. Cool 10 minutes. Invert pan onto a baking rack and remove pan. Let cake cool completely before slicing.
Pudding from scratch
1/3 c. sugar
2 T. cornstarch
1/8 t. salt
2 c. milk
2 t. vanilla
Mix sugar, cornstarch, and salt in a 2 qt saucepan. Stir in milk. Cook and stir over medium heat until mixture thickens and boils. Boil and stir for 1 minute. Remove from heat and stir in vanilla. Cool to room temperature, then refrigerate. To keep it from forming a skin while it cools, take a large piece of plastic wrap and press it on top of the pudding inside the pan. Remove and discard the plastic when the pudding is cool. Whisk the pudding until smooth. Put in a tightly covered container and refrigerate until ready to use or serve.
Variation: Use 2 c. of canned coconut milk instead of regular milk. Dairy free and just as tasty!
Thursday, December 29, 2011
Thursday Recipe - Vegetarian Split Pea Soup
I posted Ninja Turtle Soup last year about this time. Split pea with ham. This version is a mild vegetarian version, just as tasty and just as easy. New Year's must make me crave something simple and healthy after all the rich dishes and sweet treats of Christmas. Try this one out. It freezes well if it makes lots more than your family will eat. Or just cut the recipe in half.
Enjoy the New Year.
Split Pea Soup
1 lb green split peas
1 c. sliced celery
1 small onion, chopped
2 c. carrots, sliced
2 potatoes, cut in small chunks
1 T. curry powder
1 t. turmeric
1 t. powdered garlic
1 t. salt
1/2 t. pepper
1/2 t. paprika
1 t. dried oregano
1 bay leaf
about 10 c. water
Place everything in a 4-qt crockpot. Cook on high for 2 hours. Turn to low, stir once. Cook another 3 - 6 hours until everything is soft. Good with garlic bread or croutons.
Enjoy the New Year.
Split Pea Soup
1 lb green split peas
1 c. sliced celery
1 small onion, chopped
2 c. carrots, sliced
2 potatoes, cut in small chunks
1 T. curry powder
1 t. turmeric
1 t. powdered garlic
1 t. salt
1/2 t. pepper
1/2 t. paprika
1 t. dried oregano
1 bay leaf
about 10 c. water
Place everything in a 4-qt crockpot. Cook on high for 2 hours. Turn to low, stir once. Cook another 3 - 6 hours until everything is soft. Good with garlic bread or croutons.
Thursday, December 1, 2011
Thursday Recipe - Rosemary Roasted Potatoes
This is what I made for Thanksgiving instead of bringing mashed potatoes. It's a tasty alternative. In fact, I prefer these. Easy and delicious.
Rosemary Roasted Potatoes
6 c. bite size chunks of potato, about 8 medium (leave the peels on, but scrub them well)
2 T. oil
1 t. dried rosemary
1 t. garlic powder
1 t. salt
1/2 t. ground black pepper
1/2 t. paprika
Toss everything together until potatoes are well coated with seasonings. Spread on a baking sheet and roast at 400° until golden brown and slightly crispy. Stir every 15 minutes or so. It usually takes 35-45 minutes.
Serve hot and enjoy!
Rosemary Roasted Potatoes
6 c. bite size chunks of potato, about 8 medium (leave the peels on, but scrub them well)
2 T. oil
1 t. dried rosemary
1 t. garlic powder
1 t. salt
1/2 t. ground black pepper
1/2 t. paprika
Toss everything together until potatoes are well coated with seasonings. Spread on a baking sheet and roast at 400° until golden brown and slightly crispy. Stir every 15 minutes or so. It usually takes 35-45 minutes.
Serve hot and enjoy!
Thursday, November 24, 2011
Thursday Recipe - Easy Apple Cake
Looking for something simple but delicious? Try this cake. So simple anyone can make it.
Apple Cake
1 box butter pecan cake mix
1/2 c. butter, melted
1 c. apple juice
1 can apple pie filling
(Or you can use 1 quart of bottled apple slices instead of the juice and pie filling)
Heat oven to 350°. Dump everything in a mixing bowl. Stir it together. Grease a 9x13 cake pan. Pour in the cake mixture. Spread it out just a bit until it's even. Bake for about 45 minutes until a toothpick comes out clean. Let it cool for about 15 minutes then serve.
If you want to get fancy, drizzle it with caramel sauce and serve with vanilla or butter pecan ice cream.
Apple Cake
1 box butter pecan cake mix
1/2 c. butter, melted
1 c. apple juice
1 can apple pie filling
(Or you can use 1 quart of bottled apple slices instead of the juice and pie filling)
Heat oven to 350°. Dump everything in a mixing bowl. Stir it together. Grease a 9x13 cake pan. Pour in the cake mixture. Spread it out just a bit until it's even. Bake for about 45 minutes until a toothpick comes out clean. Let it cool for about 15 minutes then serve.
If you want to get fancy, drizzle it with caramel sauce and serve with vanilla or butter pecan ice cream.
Friday, September 30, 2011
Thursday Recipe - Hawaiian Turkey Loaf
Oops. A day late again. It's been that kind of week. But I have PICTURES! That should make up for being late, right? I made this Tuesday night and it turned out delicious. It's the kind of recipe where you can play fast and loose with the ingredients to make it what you want, so feel free to have fun.
Hawaiian Turkey Loaf
1 1/2 lbs ground turkey
1 c. oatmeal
2/3 c. ketchup or catsup, depending on where you live
1/4 c. BBQ sauce, whatever flavor you like best
2 eggs
1/2 can crushed pineapple
1/4 c. red onion, finely diced
1/2 c. green bell pepper, chopped small
1 apple, cored and chopped
Mix everything together. Your hands work best, but my son insisted on using a spoon. Whatever. Dump it into a greased casserole dish. Top with the other half of the can of pineapple and about a 1/4 c. teriyaki sauce (1 c. soy sauce, 1/3 c. brown sugar, 1/2 t. red pepper flakes - stir until mixed). Bake at 400° for about an hour, until the middle is no longer gooey and the meat is no longer pink. Or if you have a meat thermometer, bake it until the internal temperature is 170°. Serve it with rice and more teriyaki sauce.
PICTURES!
Hawaiian Turkey Loaf
1 1/2 lbs ground turkey
1 c. oatmeal
2/3 c. ketchup or catsup, depending on where you live
1/4 c. BBQ sauce, whatever flavor you like best
2 eggs
1/2 can crushed pineapple
1/4 c. red onion, finely diced
1/2 c. green bell pepper, chopped small
1 apple, cored and chopped
Mix everything together. Your hands work best, but my son insisted on using a spoon. Whatever. Dump it into a greased casserole dish. Top with the other half of the can of pineapple and about a 1/4 c. teriyaki sauce (1 c. soy sauce, 1/3 c. brown sugar, 1/2 t. red pepper flakes - stir until mixed). Bake at 400° for about an hour, until the middle is no longer gooey and the meat is no longer pink. Or if you have a meat thermometer, bake it until the internal temperature is 170°. Serve it with rice and more teriyaki sauce.
PICTURES!
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| Red onion and bell pepper. |
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| Ground turkey, from the clearance bin because I'm a cheapskate. Good stuff, though. |
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| And one apple, ready to chop. This one has been in my fridge for a month, mushy but perfect for cooking. |
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| 1 can crushed pineapple... |
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| My sauce collection, just part of it. What? You don't have at least three dozen bottles of assorted sauces in your fridge? |
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| Scroll back up to the knife picture. It's very sharp. My thumb will never be the same again... |
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| Everything in the bowl, ready to mix... |
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| My son making his favorite sauce- teriyaki. |
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| My other son mixing the meatloaf, with a spoon cause he has a thing about getting his hands gooey. |
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| Meatloaf and rice, ready to bake. Yep, make oven rice and bake them together, Easy. | Oven rice: 2 c. rice, 4 c. hot water, 1 t. salt, 2 T. butter. Put in a casserole and bake at 400° for 1 hour. |
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| And the finished meatloaf. |
Thursday, September 1, 2011
Thursday Recipe - Chocolate Freezer Cookies
To go with the theme from last week, supposedly easy recipes for lazy school days, here's a variation on freezer cookies that I gave you last week. If you made them, please post some pictures and let me know how they turned out.
Chocolate Freezer Cookies
1 1/4 c. butter
1 1/2 c. powdered sugar
1 egg
1/2 c. cocoa
1/4 t. salt
3 c. flour
Cream butter and sugar. Add eggs, cocoa, and salt. Beat until very light and fluffy. Add flour. Stir just until mixed. Divide dough in half. Color as desired. Shape one half into a roll 2 inches in diameter and about 7 inches long. Wrap tightly in waxed paper or plastic wrap. Freeze at least 4 hours, or up to one month.
Heat oven to 400°. Cut roll into 1/8 inch slices. Bake on lightly sprayed cookie sheet for 6-8 minutes. Cool one minute. Remove from cookie sheet and cool on wire rack. One roll makes 2-3 dozen cookies.
Variations: Add 1/2 c. finely chopped nuts or coconut shreds
Basic Glaze
2 c. powdered sugar
1/4 c. hot water
1 t. vanilla
Stir all together, mix until smooth. Drizzle over cookies.
Variations:
Lemon: use lemon juice instead of water. Warm in microwave. Omit vanilla.
Chocolate: Add 1/2 c. melted chocolate chips. If glaze thickens, warm briefly.
Spice: stir in 1 t. cinnamon, nutmeg, ginger, or any combination.
Any flavoring or extract can also be added.
Frosting (use to frost or make sandwich cookies):
1 c. butter
2 1/2 c. powdered sugar
3 - 4 T water
1 t. vanilla
Beat until very creamy and light. Add flavorings as desired. (Chocolate: stir in 1/2 c. cocoa, decrease sugar to 2 c.)
Chocolate Freezer Cookies
1 1/4 c. butter
1 1/2 c. powdered sugar
1 egg
1/2 c. cocoa
1/4 t. salt
3 c. flour
Cream butter and sugar. Add eggs, cocoa, and salt. Beat until very light and fluffy. Add flour. Stir just until mixed. Divide dough in half. Color as desired. Shape one half into a roll 2 inches in diameter and about 7 inches long. Wrap tightly in waxed paper or plastic wrap. Freeze at least 4 hours, or up to one month.
Heat oven to 400°. Cut roll into 1/8 inch slices. Bake on lightly sprayed cookie sheet for 6-8 minutes. Cool one minute. Remove from cookie sheet and cool on wire rack. One roll makes 2-3 dozen cookies.
Variations: Add 1/2 c. finely chopped nuts or coconut shreds
Basic Glaze
2 c. powdered sugar
1/4 c. hot water
1 t. vanilla
Stir all together, mix until smooth. Drizzle over cookies.
Variations:
Lemon: use lemon juice instead of water. Warm in microwave. Omit vanilla.
Chocolate: Add 1/2 c. melted chocolate chips. If glaze thickens, warm briefly.
Spice: stir in 1 t. cinnamon, nutmeg, ginger, or any combination.
Any flavoring or extract can also be added.
Frosting (use to frost or make sandwich cookies):
1 c. butter
2 1/2 c. powdered sugar
3 - 4 T water
1 t. vanilla
Beat until very creamy and light. Add flavorings as desired. (Chocolate: stir in 1/2 c. cocoa, decrease sugar to 2 c.)
Thursday, August 25, 2011
Thursday Recipe - Freezer Cookies
No, these aren't a weird variant of no-bake cookies. These are cookies that used to be really popular but you just don't see them anymore, except in the refrigerated section of the grocery store. Pillsbury sort of filled the niche. The homemade version of icebox cookies is so much better.
Mix up a huge batch on a day when you've got lots of energy or help, wrap the logs of dough, and freeze. Then on those lazy days when you just don't want to move, pull a roll out, slice, and bake. Tasty homemade cookies in no time. Here's the basic vanilla recipe, which turns out a lot like sugar cookies, and lots of variations. If I can get moving, I'll make a batch and post some pictures. Except mine tend to look like mutant alien heads. But they still taste nummy.
Freezer Cookies
1 c. butter
1 c. sugar
2 eggs
1 t. salt
3 c. flour
1 t. vanilla
Cream butter and sugar. Add eggs and salt. Beat until very light and fluffy. Stir in vanilla. Add flour. Stir just until mixed. Divide dough in half. Color as desired. Shape one half into a roll 2 inches in diameter and about 7 inches long. Wrap tightly in waxed paper or plastic wrap. Freeze at least 4 hours, or up to one month.
Heat oven to 400°. Cut roll into 1/8 inch slices. Bake on lightly sprayed cookie sheet for 6-8 minutes. Cool one minute. Remove from cookie sheet and cool on wire rack. One roll makes 2-3 dozen cookies.
Variations:
Instead of vanilla, use:
Lemon: stir in 1 t. lemon flavoring. Sprinkle cookies with dry lemon jello just before baking.
Orange or lime: same as above except use orange or lime flavoring. Color dough as desired.
Eggnog: add 1 t. rum flavoring and 1 t. nutmeg to dough. Dip cooled cookies into vanilla glaze.
Almond: add 1 t. almond extract. Sprinkle with chopped almonds if desired.
Peanut butter: use 1/2 c. butter and 1/2 c. peanut butter. Use 1 c. brown sugar instead of white.
Graham: use whole wheat flour and brown sugar instead of white.
Coconut: add 1/4 c. shredded coconut and 1 t. coconut flavoring. Substitute 1/2 c. brown sugar for the white.
Peppermint: add 1 t. peppermint flavoring, add coloring as desired.
Dip cooled cookies in melted chocolate, add sprinkles, coconut, chopped nuts, etc.
Make into sandwich cookies - spread jam or frosting on the bottom side of one cookie. Top with another cookie.
Mix up a huge batch on a day when you've got lots of energy or help, wrap the logs of dough, and freeze. Then on those lazy days when you just don't want to move, pull a roll out, slice, and bake. Tasty homemade cookies in no time. Here's the basic vanilla recipe, which turns out a lot like sugar cookies, and lots of variations. If I can get moving, I'll make a batch and post some pictures. Except mine tend to look like mutant alien heads. But they still taste nummy.
Freezer Cookies
1 c. butter
1 c. sugar
2 eggs
1 t. salt
3 c. flour
1 t. vanilla
Cream butter and sugar. Add eggs and salt. Beat until very light and fluffy. Stir in vanilla. Add flour. Stir just until mixed. Divide dough in half. Color as desired. Shape one half into a roll 2 inches in diameter and about 7 inches long. Wrap tightly in waxed paper or plastic wrap. Freeze at least 4 hours, or up to one month.
Heat oven to 400°. Cut roll into 1/8 inch slices. Bake on lightly sprayed cookie sheet for 6-8 minutes. Cool one minute. Remove from cookie sheet and cool on wire rack. One roll makes 2-3 dozen cookies.
Variations:
Instead of vanilla, use:
Lemon: stir in 1 t. lemon flavoring. Sprinkle cookies with dry lemon jello just before baking.
Orange or lime: same as above except use orange or lime flavoring. Color dough as desired.
Eggnog: add 1 t. rum flavoring and 1 t. nutmeg to dough. Dip cooled cookies into vanilla glaze.
Almond: add 1 t. almond extract. Sprinkle with chopped almonds if desired.
Peanut butter: use 1/2 c. butter and 1/2 c. peanut butter. Use 1 c. brown sugar instead of white.
Graham: use whole wheat flour and brown sugar instead of white.
Coconut: add 1/4 c. shredded coconut and 1 t. coconut flavoring. Substitute 1/2 c. brown sugar for the white.
Peppermint: add 1 t. peppermint flavoring, add coloring as desired.
Dip cooled cookies in melted chocolate, add sprinkles, coconut, chopped nuts, etc.
Make into sandwich cookies - spread jam or frosting on the bottom side of one cookie. Top with another cookie.
Thursday, August 18, 2011
Thursday Recipe - Jungle Salad with Poppy Seed Lime Dressing
Years ago, I decided to throw a party based on one of my favorite movies - Indiana Jones and the Temple of Doom. I love it. It's so over-the-top and cheesy and fun. Spiders and snakes and evil priests and magic rocks and INDIANA JONES. I have a thing for the young Harrison Ford. Tasty...
Anyway, the focus of the party was not me drooling over Indie, but the food. Five course meal based on the dinner scene - sautéed beetles, jungle salad, eyeball soup, snake surprise, with chilled monkey brains for dessert. Mmm, tasty.
I'll have to post the rest of the recipes later, but here's the salad:
Jungle Salad with Poppy Seed Lime Dressing
Salad:
1 lb Spring Mix Greens
1 small head of leaf lettuce
2 tangelos or oranges, peeled and cut into small chunks
1 pomegranate OR 1 red bell pepper and 1/2 c. strawberries, washed and sliced.
Wash leaf lettuce and rip into bite size pieces. Arrange on platter. Sprinkle Spring Mix over top. Arrange tangelos in circle on top of greens. Sprinkle pomegranate seeds over top (or chop pepper fine and sprinkle over whole salad, arrange strawberries inside ring of tangelos). Serve with dressing.
Dressing:
1/3 c. sugar
1 1/2 T. vinegar
1 1/2 T. fresh lime juice
1 T. lime zest
1/2 t. salt
1/2 t. dry mustard
1/2 c. vegetable oil
1 T. poppy seed
Mix sugar, vinegar, lime juice, zest, salt, and mustard with electric mixer until sugar dissolves (about 3 minutes). Beat oil in gradually. Keep beating until dressing is thick and smooth. Stir in poppy seed. Cover and refrigerate at least 2 hours. (If dressing separates, just mix well before serving.)
Anyway, the focus of the party was not me drooling over Indie, but the food. Five course meal based on the dinner scene - sautéed beetles, jungle salad, eyeball soup, snake surprise, with chilled monkey brains for dessert. Mmm, tasty.
I'll have to post the rest of the recipes later, but here's the salad:
Jungle Salad with Poppy Seed Lime Dressing
Salad:
1 lb Spring Mix Greens
1 small head of leaf lettuce
2 tangelos or oranges, peeled and cut into small chunks
1 pomegranate OR 1 red bell pepper and 1/2 c. strawberries, washed and sliced.
Wash leaf lettuce and rip into bite size pieces. Arrange on platter. Sprinkle Spring Mix over top. Arrange tangelos in circle on top of greens. Sprinkle pomegranate seeds over top (or chop pepper fine and sprinkle over whole salad, arrange strawberries inside ring of tangelos). Serve with dressing.
Dressing:
1/3 c. sugar
1 1/2 T. vinegar
1 1/2 T. fresh lime juice
1 T. lime zest
1/2 t. salt
1/2 t. dry mustard
1/2 c. vegetable oil
1 T. poppy seed
Mix sugar, vinegar, lime juice, zest, salt, and mustard with electric mixer until sugar dissolves (about 3 minutes). Beat oil in gradually. Keep beating until dressing is thick and smooth. Stir in poppy seed. Cover and refrigerate at least 2 hours. (If dressing separates, just mix well before serving.)
Thursday, August 4, 2011
Thursday Recipe - Vinagrette Dressings
Buying salad dressing can be expensive. Making your own isn't that hard. Here's the basic recipe for a vingrette, a vinegar and oil dressing:
1/3 c. vinegar
1/2 c. oil
1 t. salt
1/2 t. pepper
Put everything in a tightly capped bottle and shake well. Refrigerate for one hour to let the flavors blend.
Simple, yes? The dressing will separate, so serve it in the bottle with the tight lid so people can shake it right before serving. Some people will be tempted to cut down on the oil in the dressing because they are watching their weight. Don't. The oil helps the rest stick to your salad. Just use less of it. And make sure you use a good oil, any oil will do but a good olive oil or canola oil will taste good and be good for you.
Now for the fun part - variations. Don't be afraid to experiment. Try a flavored oil or an exotic one. Try a gourmet vinegar. Try other spices or herbs. If you aren't sure, just cut the recipe down and try a little. Here are some ideas:
Sesame dressing: substitute 2 T. sesame oil for 2 T. of the oil in the recipe. Add 1 t. lemon zest (the yellow part of the peel, grated and chopped fine), 1/2 t. garlic powder, and 1 T. toasted sesame seeds.
Italian: Add 1 T. finely minced onion, 1 t. finely chopped garlic, 1 t. dried oregano, 1 t. dried basil, and 1 t. dried parsley.
Ceaser: Use the Italian variation and add 2 T. finely grated parmesan cheese.
Red wine dressing: Substitute red wine vinegar. Add 1 t. dried rosemary and 1/2 t. garlic powder.
Balsamic sweet dressing: Substitute balsamic vinegar. Add 1 T. sugar, 1/2 t. dried thyme, and 1/2 t. rosemary.
Orange ginger dressing: Substitute orange juice for the vinegar. Add 1 t. orange zest (the orange part of the peel, chopped fine), 1 t. ground ginger, 1/2 t. garlic powder, 1/2 t. onion powder, 1 T. soy sauce, and a dash of red pepper flakes. Use more if you like it spicy.
Peanut curry dressing: Mix 1 T. creamy peanut butter with the oil until smooth. Whisk in the vinegar, salt, pepper, 2 t. curry powder, 1 t. onion powder, 1/2 t. garlic powder, and red pepper flakes to taste.
Go try something new with your salad dressing.
1/3 c. vinegar
1/2 c. oil
1 t. salt
1/2 t. pepper
Put everything in a tightly capped bottle and shake well. Refrigerate for one hour to let the flavors blend.
Simple, yes? The dressing will separate, so serve it in the bottle with the tight lid so people can shake it right before serving. Some people will be tempted to cut down on the oil in the dressing because they are watching their weight. Don't. The oil helps the rest stick to your salad. Just use less of it. And make sure you use a good oil, any oil will do but a good olive oil or canola oil will taste good and be good for you.
Now for the fun part - variations. Don't be afraid to experiment. Try a flavored oil or an exotic one. Try a gourmet vinegar. Try other spices or herbs. If you aren't sure, just cut the recipe down and try a little. Here are some ideas:
Sesame dressing: substitute 2 T. sesame oil for 2 T. of the oil in the recipe. Add 1 t. lemon zest (the yellow part of the peel, grated and chopped fine), 1/2 t. garlic powder, and 1 T. toasted sesame seeds.
Italian: Add 1 T. finely minced onion, 1 t. finely chopped garlic, 1 t. dried oregano, 1 t. dried basil, and 1 t. dried parsley.
Ceaser: Use the Italian variation and add 2 T. finely grated parmesan cheese.
Red wine dressing: Substitute red wine vinegar. Add 1 t. dried rosemary and 1/2 t. garlic powder.
Balsamic sweet dressing: Substitute balsamic vinegar. Add 1 T. sugar, 1/2 t. dried thyme, and 1/2 t. rosemary.
Orange ginger dressing: Substitute orange juice for the vinegar. Add 1 t. orange zest (the orange part of the peel, chopped fine), 1 t. ground ginger, 1/2 t. garlic powder, 1/2 t. onion powder, 1 T. soy sauce, and a dash of red pepper flakes. Use more if you like it spicy.
Peanut curry dressing: Mix 1 T. creamy peanut butter with the oil until smooth. Whisk in the vinegar, salt, pepper, 2 t. curry powder, 1 t. onion powder, 1/2 t. garlic powder, and red pepper flakes to taste.
Go try something new with your salad dressing.
Friday, July 29, 2011
Thursday Recipe - BBQ Beef Short Ribs
This is one of those no-brainer recipes. But don't let simplicity fool you. The meat comes out tender and juicy and flavorful. It's a great dinner for a lazy summer day. They'll think you slaved over a hot BBQ pit all day to produce these. Here's the recipe. My version. The way it really happened.
BBQ Beef Short Ribs
Open the fridge to look for something to cook for dinner. Find a package of boneless beef short ribs bought on sale a while back and recently thawed. Find a couple of containers of leftover spaghetti sauce. Close fridge because the rest of the leftovers need thrown away. Stare at the packages for a minute, thinking. Dump beef ribs into small crockpot. Move to bigger crockpot because they look too crowded. Dump leftover spaghetti sauce over the top, cover and leave on high. Tell daughter to do dishes stacked in the sinks. Endure teenager glare. Do dishes yourself. Ask other kids to please vacuum the dog hair and lint balls off the carpet. End up doing it yourself. Lay down on the couch and watch a couple of shows. Remember you put beef ribs in the crockpot. Debate about whether they have enough seasonings or not. Watch another show. Wonder why the kitchen smells like spaghetti. Remember the ribs. Wander into the kitchen, decide to sweep the floor because the crumbs keep sticking to your feet. Praise the dog for helping clean up the crumbs and licking the front of the oven clean. Check the ribs. Poke them with a fork. Wonder what else to do with them since they smell too much like tomato. Scrounge through the fridge again. Remove a half-empty bottle of BBQ sauce. Dump into the crockpot. Turn it to low since dinner isn't for another three hours. Take the dog for a walk. Fall asleep on the couch when you get back. Remember the ribs and dinner an hour after you planned on eating. Sniff ribs. Lick drool off chin. Find some leftover bean salad and corn bread to serve with the BBQ ribs that are now falling apart tender. Don't call the kids to dinner until after you have savored your food in peace. Ask son to do dishes. An hour later, do the dishes because it's easier than getting him to do it. Check crockpot for leftovers. Nothing left but sauce. That's a winner.
The Recipe for those who don't want to do it my way, which is just fine and probably better anyway
1.5 lbs boneless beef short ribs
1 c. thick Italian spaghetti sauce
1 c. barbecue sauce
Put beef ribs in small crockpot, they should fill it about 2/3 full. Pour spaghetti sauce over the top. Cover and cook on high for about three hours. Add barbecue sauce. Turn heat to low. Cover and cook an additional 3-4 hours. Serve with your favorite sides.
BBQ Beef Short Ribs
Open the fridge to look for something to cook for dinner. Find a package of boneless beef short ribs bought on sale a while back and recently thawed. Find a couple of containers of leftover spaghetti sauce. Close fridge because the rest of the leftovers need thrown away. Stare at the packages for a minute, thinking. Dump beef ribs into small crockpot. Move to bigger crockpot because they look too crowded. Dump leftover spaghetti sauce over the top, cover and leave on high. Tell daughter to do dishes stacked in the sinks. Endure teenager glare. Do dishes yourself. Ask other kids to please vacuum the dog hair and lint balls off the carpet. End up doing it yourself. Lay down on the couch and watch a couple of shows. Remember you put beef ribs in the crockpot. Debate about whether they have enough seasonings or not. Watch another show. Wonder why the kitchen smells like spaghetti. Remember the ribs. Wander into the kitchen, decide to sweep the floor because the crumbs keep sticking to your feet. Praise the dog for helping clean up the crumbs and licking the front of the oven clean. Check the ribs. Poke them with a fork. Wonder what else to do with them since they smell too much like tomato. Scrounge through the fridge again. Remove a half-empty bottle of BBQ sauce. Dump into the crockpot. Turn it to low since dinner isn't for another three hours. Take the dog for a walk. Fall asleep on the couch when you get back. Remember the ribs and dinner an hour after you planned on eating. Sniff ribs. Lick drool off chin. Find some leftover bean salad and corn bread to serve with the BBQ ribs that are now falling apart tender. Don't call the kids to dinner until after you have savored your food in peace. Ask son to do dishes. An hour later, do the dishes because it's easier than getting him to do it. Check crockpot for leftovers. Nothing left but sauce. That's a winner.
The Recipe for those who don't want to do it my way, which is just fine and probably better anyway
1.5 lbs boneless beef short ribs
1 c. thick Italian spaghetti sauce
1 c. barbecue sauce
Put beef ribs in small crockpot, they should fill it about 2/3 full. Pour spaghetti sauce over the top. Cover and cook on high for about three hours. Add barbecue sauce. Turn heat to low. Cover and cook an additional 3-4 hours. Serve with your favorite sides.
Saturday, July 9, 2011
Thursday Recipe - On Saturday! Smoothies
It's been a wild week. Lady Fortuna has paid me a very unwelcome visit, not once, twice, or thrice, but multiple times this week. Sorry the post is late. I had it all written and everything, but disaster struck and now I'm finally posting it only two days late. One of these days I'll figure out how to schedule posts so it doesn't happen anymore.
Summer means lots of hot weather. I don't want to cook. My kids want cold treats. I want them to eat something other than sugar. Most of them can't eat dairy. So what's healthy, fast, cold, and a treat? Smoothies.
We recently empowered my 8yo and 10yo by teaching them how to run the blender and make their own smoothies. Below are some of their favorite combinations. Feel free to play with the recipes and try out your own combination. All you need is a blender, some fruit, and your imagination.
Smoothies
1 c. fresh fruit
2 c. frozen fruit
2 c. juice or rice milk (or other non-dairy milk or use dairy if you want)
Dump everything in the blender. Run on high until it's smooth and creamy. Add more liquid if needed. Makes about 1 quart.
Some variations to get you started:
PB&J - 2 c. strawberries, 1/3 c. peanut butter, 2 T. strawberry jam, 2 c. rice milk, 1/4 c. chocolate drink mix powder (optional)
Banana Surprise - 1 really ripe banana, 1/4 c. peanut butter, 1/3 c. chocolate chips, 2 c. rice milk, 1 c. ice cubes. Blend everything but ice cubes. Add them one at a time until the shake is smooth and creamy.
Tropical Fruit - 1 13 oz can tropical fruit salad (do not drain), 1 c. orange juice, 1/2 c. crushed pineapple with juice, 2 T. shredded coconut, 1 c. ice cubes. Dump everything in the blender and run until smooth.
Strawberry Banana - 2 really ripe bananas, 2 c. frozen strawberries, 2 c. rice milk, 1 t. vanilla
Berry Smooth - 1 c. frozen blueberries, 1 c. frozen strawberries, 1 c. mixed berries, 1 really ripe banana, 2 c. apple juice
Just Peachy - 2 c. fresh peaches, 1 c. apple juice, 2 c. ice cubes, pinch of nutmeg
Pina Colada - 2 c. pineapple, 1 c. pineapple juice (or use one 18 oz can pineapple in place of both), 1 c. lowfat coconut milk, 1 t. rum flavoring, 2 c. ice
Mint Julep - 2 c. strong lemonade, 2 c. ice cubes, 2 fresh mint leaves, 1 c. lemon lime soda. Blend lemonade, ice, and mint leaves until smooth. Stir in soda. Garnish with more mint.
Berry Blueness - 1 packet blue punch mix, 1 c. sugar, 2 c. water, 2 c. mixed berries, 1 c. ice, 1 t. lemon juice. Mix punch mix, sugar, and water. Stir until sugar dissolves. Pour into blender with the rest of the ingredients. Blend until smooth.
Summer means lots of hot weather. I don't want to cook. My kids want cold treats. I want them to eat something other than sugar. Most of them can't eat dairy. So what's healthy, fast, cold, and a treat? Smoothies.
We recently empowered my 8yo and 10yo by teaching them how to run the blender and make their own smoothies. Below are some of their favorite combinations. Feel free to play with the recipes and try out your own combination. All you need is a blender, some fruit, and your imagination.
Smoothies
1 c. fresh fruit
2 c. frozen fruit
2 c. juice or rice milk (or other non-dairy milk or use dairy if you want)
Dump everything in the blender. Run on high until it's smooth and creamy. Add more liquid if needed. Makes about 1 quart.
Some variations to get you started:
PB&J - 2 c. strawberries, 1/3 c. peanut butter, 2 T. strawberry jam, 2 c. rice milk, 1/4 c. chocolate drink mix powder (optional)
Banana Surprise - 1 really ripe banana, 1/4 c. peanut butter, 1/3 c. chocolate chips, 2 c. rice milk, 1 c. ice cubes. Blend everything but ice cubes. Add them one at a time until the shake is smooth and creamy.
Tropical Fruit - 1 13 oz can tropical fruit salad (do not drain), 1 c. orange juice, 1/2 c. crushed pineapple with juice, 2 T. shredded coconut, 1 c. ice cubes. Dump everything in the blender and run until smooth.
Strawberry Banana - 2 really ripe bananas, 2 c. frozen strawberries, 2 c. rice milk, 1 t. vanilla
Berry Smooth - 1 c. frozen blueberries, 1 c. frozen strawberries, 1 c. mixed berries, 1 really ripe banana, 2 c. apple juice
Just Peachy - 2 c. fresh peaches, 1 c. apple juice, 2 c. ice cubes, pinch of nutmeg
Pina Colada - 2 c. pineapple, 1 c. pineapple juice (or use one 18 oz can pineapple in place of both), 1 c. lowfat coconut milk, 1 t. rum flavoring, 2 c. ice
Mint Julep - 2 c. strong lemonade, 2 c. ice cubes, 2 fresh mint leaves, 1 c. lemon lime soda. Blend lemonade, ice, and mint leaves until smooth. Stir in soda. Garnish with more mint.
Berry Blueness - 1 packet blue punch mix, 1 c. sugar, 2 c. water, 2 c. mixed berries, 1 c. ice, 1 t. lemon juice. Mix punch mix, sugar, and water. Stir until sugar dissolves. Pour into blender with the rest of the ingredients. Blend until smooth.
Thursday, June 30, 2011
Thursday Recipe - Bladder Bug Pods and Alien Larvae Paste
What's in a name? A rose by any other name would smell the same. If I call normal food dishes by weird and unusual names, it still tastes fine. Except for the psychological bit of your brain that is grossed out by the sicko description.
I've been at work for the last four days, serving food and washing dishes and cleaning the cafeteria. I have to have my fun somewhere. My boss challenged me at the beginning of the summer to create weird alien food to serve to the campers. Not as a main dish but as a side. So far I've served:
Targ Litter Cake (aka Kitty Litter Cake) - Delicious crumbled cake and pudding with just enough crushed oreos to make it look authentic and artistically shaped tootsie rolls. Use your imagination. The kids loved it.
Eyeball jello - Peach jello with lychee and blueberry "eyes". I posted the recipe a while back.
Bajoran Fruit Salad - Lots of fresh fruit topped with fresh figs. If you want to serve a really weird looking fruit that most people haven't eaten before, find some fresh figs.
Alien Larvae Paste - aka Hummus. My boss had never tasted hummus before. He is now in love with a new food. Most of the staff had never tasted it either. I was surprised by how many campers knew what it was and liked it. Healthy and nutritious, it's a staple at my house. (I thought I'd posted the recipe. I'll have to do that here.)
Bladder Bug Pods - aka Hot Dogs. I serve BallPark all beef franks. I'm not a fan of hot dogs, but these I like, especially smothered with sauerkraut and mustard. Yep, I'm serving sauerkraut. Exposing kids to new foods.
I also serve them sausage sandwiches with PROVOLONE cheese. It isn't cheddar. Most kids have never tasted cheese other than cheddar. Sad. Very sad. Maybe I'll bring down my wonderfully funky smelling blue cheese for the next camp. Call it alien foot fungus or something disgusting like that.
Try something new. Branch out. Try a new spice or a new vegetable or fruit. I like to play the game "stump the checker" at the grocery store. I find the weirdest produce I can and see if the checker knows what it is. Those little stickers with the codes are taking the fun out of the game, though. I buy the stuff because I like it and I know how to cook it. The one vegetable I refuse to ever touch is a Jerusalem artichoke. Ick. And canned peas, but those aren't even food. Everything else is free game. Just for fun, go to an oriental market and check out their produce. I found the most delicious melons there a few summers ago. Weird looking, but so sweet.
And since it's recipe Thursday, here's my recipe for basic hummus.
Hummus
1 18 oz can garbanzo beans
1 T. lemon juice
1 t. garlic powder
1/2 t. ground black pepper
2 T. sesame seeds
2 t. oil, optional
Open the beans. Don't drain them. Dump everything in a blender and run it until you have a smooth paste. Scoop into a covered container and refrigerate for 1-2 hours. Serve with chips or crackers.
Things to stir in: (Just don't add them all at the same time)
1 t. dried parsley
1 t. dried Italian herbs (basil, oregano) or 2 T. fresh
1 t. dried rosemary
1/2 t. cumin
1/2 t. cayenne powder
2 T. finely minced onion
2 T. finely minced pimento peppers
2 T. finely minced sun-dried tomatoes
3 T. pine nuts (add to the blender)
2 T. chopped fresh mint
1 t. curry powder
1 T. rice vinegar
You can add pretty much any seasonings from Italy, Greece, Persia, Israel, any middle Eastern country, clear over to India.
I've been at work for the last four days, serving food and washing dishes and cleaning the cafeteria. I have to have my fun somewhere. My boss challenged me at the beginning of the summer to create weird alien food to serve to the campers. Not as a main dish but as a side. So far I've served:
Targ Litter Cake (aka Kitty Litter Cake) - Delicious crumbled cake and pudding with just enough crushed oreos to make it look authentic and artistically shaped tootsie rolls. Use your imagination. The kids loved it.
Eyeball jello - Peach jello with lychee and blueberry "eyes". I posted the recipe a while back.
Bajoran Fruit Salad - Lots of fresh fruit topped with fresh figs. If you want to serve a really weird looking fruit that most people haven't eaten before, find some fresh figs.
Alien Larvae Paste - aka Hummus. My boss had never tasted hummus before. He is now in love with a new food. Most of the staff had never tasted it either. I was surprised by how many campers knew what it was and liked it. Healthy and nutritious, it's a staple at my house. (I thought I'd posted the recipe. I'll have to do that here.)
Bladder Bug Pods - aka Hot Dogs. I serve BallPark all beef franks. I'm not a fan of hot dogs, but these I like, especially smothered with sauerkraut and mustard. Yep, I'm serving sauerkraut. Exposing kids to new foods.
I also serve them sausage sandwiches with PROVOLONE cheese. It isn't cheddar. Most kids have never tasted cheese other than cheddar. Sad. Very sad. Maybe I'll bring down my wonderfully funky smelling blue cheese for the next camp. Call it alien foot fungus or something disgusting like that.
Try something new. Branch out. Try a new spice or a new vegetable or fruit. I like to play the game "stump the checker" at the grocery store. I find the weirdest produce I can and see if the checker knows what it is. Those little stickers with the codes are taking the fun out of the game, though. I buy the stuff because I like it and I know how to cook it. The one vegetable I refuse to ever touch is a Jerusalem artichoke. Ick. And canned peas, but those aren't even food. Everything else is free game. Just for fun, go to an oriental market and check out their produce. I found the most delicious melons there a few summers ago. Weird looking, but so sweet.
And since it's recipe Thursday, here's my recipe for basic hummus.
Hummus
1 18 oz can garbanzo beans
1 T. lemon juice
1 t. garlic powder
1/2 t. ground black pepper
2 T. sesame seeds
2 t. oil, optional
Open the beans. Don't drain them. Dump everything in a blender and run it until you have a smooth paste. Scoop into a covered container and refrigerate for 1-2 hours. Serve with chips or crackers.
Things to stir in: (Just don't add them all at the same time)
1 t. dried parsley
1 t. dried Italian herbs (basil, oregano) or 2 T. fresh
1 t. dried rosemary
1/2 t. cumin
1/2 t. cayenne powder
2 T. finely minced onion
2 T. finely minced pimento peppers
2 T. finely minced sun-dried tomatoes
3 T. pine nuts (add to the blender)
2 T. chopped fresh mint
1 t. curry powder
1 T. rice vinegar
You can add pretty much any seasonings from Italy, Greece, Persia, Israel, any middle Eastern country, clear over to India.
Thursday, June 2, 2011
Thursday Recipe - Transformation Dough, aka PlayDough
Continuing the Harry Potter theme (and apologies for missing posts the last couple of weeks), this is one of the best recipes I've ever discovered. It tastes horrible, but that isn't the point. If you have small children, they love to play with messy icky stuff like Playdough, the real stuff. With this recipe, you know exactly what's going into it, so if they do eat it, you know it's safe. It's also cheap and easy to make. Colored or not, the dough cleans up better than the commercial stuff.
This recipe came from a cookbook I inherited from my mom. It's been around since the 1970s and I can't remember the name or anything else. But I still have this recipe.
Transformation Dough (AKA play dough)
1 c. flour
1/4 c. salt
2 T. cream of tartar
1 c. water
1 t. food coloring, optional
1 T. oil
Measure everything into a 2 quart saucepan. Stir it together. It looks like a mess but trust me, it is supposed to at this point. Cook over medium heat until the mess consolidates into a ball and looks a bit rubbery. Dump it out and let it cool until you can handle it without burning your hands. Knead it until it's smooth and pliable.
Store in a ziploc baggie or air tight container. It will keep for months. When it gets crusty or grows fuzzy bits, toss it and make another batch or three.
This recipe came from a cookbook I inherited from my mom. It's been around since the 1970s and I can't remember the name or anything else. But I still have this recipe.
Transformation Dough (AKA play dough)
1 c. flour
1/4 c. salt
2 T. cream of tartar
1 c. water
1 t. food coloring, optional
1 T. oil
Measure everything into a 2 quart saucepan. Stir it together. It looks like a mess but trust me, it is supposed to at this point. Cook over medium heat until the mess consolidates into a ball and looks a bit rubbery. Dump it out and let it cool until you can handle it without burning your hands. Knead it until it's smooth and pliable.
Store in a ziploc baggie or air tight container. It will keep for months. When it gets crusty or grows fuzzy bits, toss it and make another batch or three.
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