I made this as a loaf of bread - very yummy!
1 c. Grape-nuts cereal
1 c. rice milk (or skim cow's milk)
3/4 c. AP flour
1/2 c. whole wheat flour
1 T. baking powder
1 t. cinnamon
1/2 t. salt
1 egg
1/2 c. pureed pure pumpkin
1/2 c. brown sugar
2 T. melted margarine
1/2 c. raisins
Combine milk and cereal. Set aside. Combine dry ingredients. Set aside. In medium bowl beat egg and add pumpkin, sugar, margarine and raisins. Mix cereal mixture with egg mixture. Gently fold in dry ingredients and bake in muffin tins at 400 degrees for approximately 20 minutes.
Sunday, January 30, 2011
Tuesday, January 25, 2011
Parppardelle with Pumpkin Poblano Cream Sauce
Pumpkin Poblano Cream Sauce
2 poblano chiles
1 T butter
1 T neutral oil (I used grapeseed, but olive oil would be just fine, too)
1 medium onion, chopped
1 clove garlic
1/2 c. chicken broth
1 c. pumpkin puree
1/3 c. cream
Salt and pepper, to taste
Pappardelle to serve, and cilantro and feta cheese to garnish
On a gas burner or under the broiler, roast the chiles until the skin is blackened and blistered. Wrap loosely in a paper towel, let steam for a minute or two, then rub off the blackened skin. Roughly chop the roasted chiles, discarding the stem and the seeds.
In a large saucepan, heat the oil and butter together until the butter is melted, then add the onion and saute until translucent, about 3 minutes. Add the minced garlic and the chicken broth and cook over low heat until the broth is absorbed and the onions are soft, about 5 minutes.
Add the chopped chiles and the pumpkin puree. Cook for about two minutes, until the pumpkin is fragrant. Add the cream, and puree using a hand blender or transfer to a regular blender or cuisinart. Season to taste with salt and pepper.
Serve with pappardelle, garnished with chopped cilantro and crumbled feta cheese.
Read more: http://savour-fare.com/2010/10/19/pappardelle-with-pumpkin-poblano-cream-sauce/#ixzz1C5wcb5Ay
2 poblano chiles
1 T butter
1 T neutral oil (I used grapeseed, but olive oil would be just fine, too)
1 medium onion, chopped
1 clove garlic
1/2 c. chicken broth
1 c. pumpkin puree
1/3 c. cream
Salt and pepper, to taste
Pappardelle to serve, and cilantro and feta cheese to garnish
On a gas burner or under the broiler, roast the chiles until the skin is blackened and blistered. Wrap loosely in a paper towel, let steam for a minute or two, then rub off the blackened skin. Roughly chop the roasted chiles, discarding the stem and the seeds.
In a large saucepan, heat the oil and butter together until the butter is melted, then add the onion and saute until translucent, about 3 minutes. Add the minced garlic and the chicken broth and cook over low heat until the broth is absorbed and the onions are soft, about 5 minutes.
Add the chopped chiles and the pumpkin puree. Cook for about two minutes, until the pumpkin is fragrant. Add the cream, and puree using a hand blender or transfer to a regular blender or cuisinart. Season to taste with salt and pepper.
Serve with pappardelle, garnished with chopped cilantro and crumbled feta cheese.
Read more: http://savour-fare.com/2010/10/19/pappardelle-with-pumpkin-poblano-cream-sauce/#ixzz1C5wcb5Ay
Monday, January 24, 2011
Pumpkin Bread (easy)
From The Bread Book
By Judith and Evan Jones
1 3/4 c white flour
1 tsp course salt or 1/2 tsp table salt
2 tsp baking soda
1 c pumpkin puree (or i use roasted squash if i have some)
1/3 c vegetable oil (or 2/3 c plain yogurt)
1/4 c water
2 eggs, beaten
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of ground mace and ground cloves
1/2 c chopped nuts or sunflower seeds
Combine the flour, salt, sugar and baking soda. Mix the pumpkin, oil, water, eggs and spices. Stir the dry ingredients into the wet ones enough to mix. Fold in nuts or sunflower seeds if desired.
Turn into a buttered 9-inch loaf pan and bake in a preheated 350 degree oven for 50 - 60 minutes. Turn out and cool on racks.
By Judith and Evan Jones
1 3/4 c white flour
1 tsp course salt or 1/2 tsp table salt
2 tsp baking soda
1 c pumpkin puree (or i use roasted squash if i have some)
1/3 c vegetable oil (or 2/3 c plain yogurt)
1/4 c water
2 eggs, beaten
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of ground mace and ground cloves
1/2 c chopped nuts or sunflower seeds
Combine the flour, salt, sugar and baking soda. Mix the pumpkin, oil, water, eggs and spices. Stir the dry ingredients into the wet ones enough to mix. Fold in nuts or sunflower seeds if desired.
Turn into a buttered 9-inch loaf pan and bake in a preheated 350 degree oven for 50 - 60 minutes. Turn out and cool on racks.
Thursday, January 20, 2011
Pork Meatball Banh Mi Sandwiches
Bon Appétit | January 2010
by Jeanne Thiel Kelley
Vietnamese hybrid sandwiches called banh mi are great for lunch or a casual dinner.
Yield: Makes 4 sandwiches
ingredients
Hot Chili Mayo:
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (such as sriracha)*
Meatballs:
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce (such as nam pla or nuoc nam)*
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
Sandwiches:
2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon (Japanese white radish)**
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs
preparation
Hot Chili Mayo:
Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.
Meatballs:
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
Sandwiches:
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
*Available in the Asian foods section of many supermarkets and at Asian markets.
**Available at some supermarkets and at Asian markets.
nutritional information Per serving: 748.0 kcal calories, 58.7% calories from fat, 49.0 g fat, 9.6 g saturated fat, 79.5 mg cholesterol, 50.5 g carbohydrates, 7.5 g dietary fiber, 15.2 g total sugars, 43.0 g net carbohydrates, 29.3 g protein
Read More http://www.epicurious.com/recipes/food/printerfriendly/Pork-Meatball-Banh-Mi-356790#ixzz1BdJGM1ja
by Jeanne Thiel Kelley
Vietnamese hybrid sandwiches called banh mi are great for lunch or a casual dinner.
Yield: Makes 4 sandwiches
ingredients
Hot Chili Mayo:
2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce (such as sriracha)*
Meatballs:
1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce (such as nam pla or nuoc nam)*
1 tablespoon hot chili sauce (such as sriracha)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt
Sandwiches:
2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon (Japanese white radish)**
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs
preparation
Hot Chili Mayo:
Stir all ingredients in small bowl. Season with salt. do ahead Can be made 1 day ahead. Cover and chill.
Meatballs:
Line rimmed baking sheet with plastic wrap. Gently mix all ingredients in large bowl. Using moistened hands and scant tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. DO AHEAD Can be made 1 day ahead. Cover and chill.
Sandwiches:
Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
Preheat oven to 300°F. Heat sesame oil in large skillet over medium-high heat. Add half of meatballs. Sauté until brown and cooked through, turning meatballs often and lowering heat if browning too quickly, about 15 minutes. Transfer meatballs to another rimmed baking sheet. Place in oven. Repeat with remaining meatballs.
Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.
*Available in the Asian foods section of many supermarkets and at Asian markets.
**Available at some supermarkets and at Asian markets.
nutritional information Per serving: 748.0 kcal calories, 58.7% calories from fat, 49.0 g fat, 9.6 g saturated fat, 79.5 mg cholesterol, 50.5 g carbohydrates, 7.5 g dietary fiber, 15.2 g total sugars, 43.0 g net carbohydrates, 29.3 g protein
Read More http://www.epicurious.com/recipes/food/printerfriendly/Pork-Meatball-Banh-Mi-356790#ixzz1BdJGM1ja
Tuesday, January 4, 2011
Grilled Chicken Breasts and Chipotle-Cilantro Carrots with Feta or Mexican Cheese
Bon Appétit | May 2010
by Amelia Saltsman
Easy recipe and surprisingly refreshing and new flavors. The carrots were amazing. I used a mexican cheese rather than the feta, although the feta would also taste good. Also, I didn't grill this but baked it in the oven.
Yield: Makes 4 servings
1 1/4 pounds boneless chicken breast halves with skin
6 tablespoons extra-virgin olive oil, divided
2 1/2 teaspoons minced fresh oregano
3 teaspoons finely grated lemon peel, divided
2 garlic cloves, pressed
Freshly ground black pepper
1 1/2 pounds large carrots, peeled, cut on deep diagonal into 1/4- to 1/3-inch-thick slices
3/4 teaspoon minced canned chipotle chiles*
Coarse kosher salt
2 tablespoons fresh lemon juice, divided
1 1/2 teaspoons honey
1/4 cup chopped fresh cilantro
4 ounces feta cheese, coarsely crumbled
Place chicken between 2 sheets of plastic wrap; pound with meat mallet to 1/2- to 3/4-inch thickness. Place chicken in 11 x 7 x 2-inch glass baking dish. Drizzle with 4 tablespoons olive oil. Sprinkle with oregano, 2 teaspoons lemon peel, garlic, and pepper. Turn to coat. Cover and let stand 1 hour at room temperature.
Fill large bowl halfway with ice cubes and water. Cook carrots in boiling salted water until crisp-tender, about 2 minutes. Drain. Immediately place carrots in bowl of ice water to cool. Drain carrots; pat dry.
Prepare barbecue (medium-high heat). Toss carrots, 1 tablespoon oil, and chipotle chiles in large bowl; sprinkle lightly with coarse salt. Place chicken, skin side down, on grill, along with carrots. Grill chicken until cooked through, 5 to 6 minutes per side. Grill carrots until tender and grill marks appear, about 3 minutes per side. Transfer chicken to cutting board. Transfer carrots to large bowl. Drizzle carrots with remaining 1 tablespoon oil, 1 tablespoon lemon juice, and honey. Add cilantro and remaining 1 teaspoon lemon peel; toss to coat. Season with coarse salt and freshly ground black pepper. Slice chicken on diagonal. Arrange on platter, surround with grilled carrots, and sprinkle with crumbled feta. Drizzle remaining 1 tablespoon lemon juice over and serve.
Per serving: 478.0 kcal calories, 57.3 % calories from fat, 30.4 g fat, 8.1 g saturated fat, 95.7 mg cholesterol, 19.7 g carbohydrates, 4.8 g dietary fiber, 10.7 g total sugars, 4.9 g net carbohydrates, 31.4 g protein
Nutritional analysis provided by Bon Appétit
Read More http://www.epicurious.com/recipes/food/printerfriendly/Grilled-Chicken-Breasts-and-Chipotle-Cilantro-Carrots-with-Feta-358494#ixzz1A66v8vpp
by Amelia Saltsman
Easy recipe and surprisingly refreshing and new flavors. The carrots were amazing. I used a mexican cheese rather than the feta, although the feta would also taste good. Also, I didn't grill this but baked it in the oven.
Yield: Makes 4 servings
1 1/4 pounds boneless chicken breast halves with skin
6 tablespoons extra-virgin olive oil, divided
2 1/2 teaspoons minced fresh oregano
3 teaspoons finely grated lemon peel, divided
2 garlic cloves, pressed
Freshly ground black pepper
1 1/2 pounds large carrots, peeled, cut on deep diagonal into 1/4- to 1/3-inch-thick slices
3/4 teaspoon minced canned chipotle chiles*
Coarse kosher salt
2 tablespoons fresh lemon juice, divided
1 1/2 teaspoons honey
1/4 cup chopped fresh cilantro
4 ounces feta cheese, coarsely crumbled
Place chicken between 2 sheets of plastic wrap; pound with meat mallet to 1/2- to 3/4-inch thickness. Place chicken in 11 x 7 x 2-inch glass baking dish. Drizzle with 4 tablespoons olive oil. Sprinkle with oregano, 2 teaspoons lemon peel, garlic, and pepper. Turn to coat. Cover and let stand 1 hour at room temperature.
Fill large bowl halfway with ice cubes and water. Cook carrots in boiling salted water until crisp-tender, about 2 minutes. Drain. Immediately place carrots in bowl of ice water to cool. Drain carrots; pat dry.
Prepare barbecue (medium-high heat). Toss carrots, 1 tablespoon oil, and chipotle chiles in large bowl; sprinkle lightly with coarse salt. Place chicken, skin side down, on grill, along with carrots. Grill chicken until cooked through, 5 to 6 minutes per side. Grill carrots until tender and grill marks appear, about 3 minutes per side. Transfer chicken to cutting board. Transfer carrots to large bowl. Drizzle carrots with remaining 1 tablespoon oil, 1 tablespoon lemon juice, and honey. Add cilantro and remaining 1 teaspoon lemon peel; toss to coat. Season with coarse salt and freshly ground black pepper. Slice chicken on diagonal. Arrange on platter, surround with grilled carrots, and sprinkle with crumbled feta. Drizzle remaining 1 tablespoon lemon juice over and serve.
Per serving: 478.0 kcal calories, 57.3 % calories from fat, 30.4 g fat, 8.1 g saturated fat, 95.7 mg cholesterol, 19.7 g carbohydrates, 4.8 g dietary fiber, 10.7 g total sugars, 4.9 g net carbohydrates, 31.4 g protein
Nutritional analysis provided by Bon Appétit
Read More http://www.epicurious.com/recipes/food/printerfriendly/Grilled-Chicken-Breasts-and-Chipotle-Cilantro-Carrots-with-Feta-358494#ixzz1A66v8vpp
Sunday, January 2, 2011
SLOPPY JOES
American Classics by Editors of Cook's Illustrated Magazine
Serves 4
These sandwiches are sloppy to eat, so serve them on plates with forks and knives.
• 1 tablespoon vegetable oil
• 1 medium onion, minced
• 1 medium clove garlic, minced
• 1/2 teaspoon chili powder
• 3/4 pound 85 percent lean ground beef
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon brown sugar
• 1 cup tomato puree
• 1/2 cup ketchup
• 1/4 cup water
• Dash hot pepper sauce, such as Tabasco (optional)
• 4 hamburger buns
1. Heat the oil in a large skillet over high heat until shimmering, about 1 minute. Add the onion and saute, stirring often, until softened and browned around the edges, about 2 minutes. Add the garlic and chili powder and saute until aromatic, about 30 seconds. Add the beef, salt, ground black pepper, and brown sugar and reduce the heat to medium. Cook, using a wooden spoon to help break the meat into small pieces, until the meat is no longer pink, about 3 minutes.
2. Add the tomato puree, ketchup, water, and Tabasco (if using). Cook until slightly thickened, about 4 minutes. Adjust the seasonings with salt and pepper to taste. Spoon 1/2 cup of the meat mixture into each hamburger bun and serve immediately.
sandwiches
Serves 4
These sandwiches are sloppy to eat, so serve them on plates with forks and knives.
• 1 tablespoon vegetable oil
• 1 medium onion, minced
• 1 medium clove garlic, minced
• 1/2 teaspoon chili powder
• 3/4 pound 85 percent lean ground beef
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon brown sugar
• 1 cup tomato puree
• 1/2 cup ketchup
• 1/4 cup water
• Dash hot pepper sauce, such as Tabasco (optional)
• 4 hamburger buns
1. Heat the oil in a large skillet over high heat until shimmering, about 1 minute. Add the onion and saute, stirring often, until softened and browned around the edges, about 2 minutes. Add the garlic and chili powder and saute until aromatic, about 30 seconds. Add the beef, salt, ground black pepper, and brown sugar and reduce the heat to medium. Cook, using a wooden spoon to help break the meat into small pieces, until the meat is no longer pink, about 3 minutes.
2. Add the tomato puree, ketchup, water, and Tabasco (if using). Cook until slightly thickened, about 4 minutes. Adjust the seasonings with salt and pepper to taste. Spoon 1/2 cup of the meat mixture into each hamburger bun and serve immediately.
sandwiches
Cheese Party
Cheeses
- Cowgirl Creamery Red Hawk cheese
- Cypress Grove Humboldt Fog cheese
- St. Nectaire
- P'Tit Basque
All of these were outstanding, completely different and a great group together (goat, sheep and cow represented).
Pairings
- plain water cracker
- seeded cracker
- walnuts
- candied walnuts
- honey
- olives
- two kinds of salami
- dark chocolate (89%)
- pistachios
Extra: chocolate chip cookies
one black licorice caramel, split between three people
Great wine and a great time together!
- Cowgirl Creamery Red Hawk cheese
- Cypress Grove Humboldt Fog cheese
- St. Nectaire
- P'Tit Basque
All of these were outstanding, completely different and a great group together (goat, sheep and cow represented).
Pairings
- plain water cracker
- seeded cracker
- walnuts
- candied walnuts
- honey
- olives
- two kinds of salami
- dark chocolate (89%)
- pistachios
Extra: chocolate chip cookies
one black licorice caramel, split between three people
Great wine and a great time together!
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