My girlfriend and I went peach picking out on Knotts Island. The peaches were deliciously ripe and juicy. I made both of these recipes from the orchard.
30 June 2009
28 June 2009
B&J's Superfudge Ice Cream Sundaes
Tonight hubby made his signature Crab Cakes and sauteed veggies fresh from the garden. I cooked up some dessert- Ben & Jerry's Superfudge Brownies topped with Vanilla Ice Cream and SuperHotFudge Sauce.
SuperHotFudge Sauce
Adapted from Ben & Jerry's Homemade Ice Cream & Desserts
makes a generous 1 qt.
4 oz. unsweetened chocolate
1/2 cup butter
3/4 cup unsweetened cocoa powder
2 cups sugar
1/2 cup milk
1/2 cup heavy cream
Over a double boiler, melt the chocolate and butter, stirring frequently. Add the cocoa and whisk until dissolved.
Using a slotted spoon, gradually stir in the sugar. The mixture should be the consistency of wet sand. Cook, stirring occasionally, over simmering water for 20 minutes. Check the water level occasionally and add more as needed.
Gradually stir in the milk and cream and keep stirring until completely blended. Continue cooking, stirring and checking the water occasionally, for 1 hour.
Superfudge Brownies
Adapted from Ben & Jerry's Homemade Ice Cream & Desserts
4 oz. unsweetened chocolate
1/2 cup butter
4 large eggs, at room temperature
1/2 tsp salt
2 cups sugar
1 tsp vanilla extract
1 cup all purpose flour
Preheat the oven to 350. Butter and flour a 13"x9" pan.
Over a double boiler, melt the chocolate and butter, stirring frequently. Let cool to room temperature.
Beat the eggs and salt in a mixing bowl until very fluffy. Gradually beat in the sugar and vanilla. Fold in the cooled chocolate mixture. Add the flour and fold just until blended.
Pour the batter into the prepared pan and smooth the top. Bake 20-25 minutes.
SuperHotFudge Sauce
Adapted from Ben & Jerry's Homemade Ice Cream & Desserts
makes a generous 1 qt.
4 oz. unsweetened chocolate
1/2 cup butter
3/4 cup unsweetened cocoa powder
2 cups sugar
1/2 cup milk
1/2 cup heavy cream
Over a double boiler, melt the chocolate and butter, stirring frequently. Add the cocoa and whisk until dissolved.
Using a slotted spoon, gradually stir in the sugar. The mixture should be the consistency of wet sand. Cook, stirring occasionally, over simmering water for 20 minutes. Check the water level occasionally and add more as needed.
Gradually stir in the milk and cream and keep stirring until completely blended. Continue cooking, stirring and checking the water occasionally, for 1 hour.
Superfudge Brownies
Adapted from Ben & Jerry's Homemade Ice Cream & Desserts
4 oz. unsweetened chocolate
1/2 cup butter
4 large eggs, at room temperature
1/2 tsp salt
2 cups sugar
1 tsp vanilla extract
1 cup all purpose flour
Preheat the oven to 350. Butter and flour a 13"x9" pan.
Over a double boiler, melt the chocolate and butter, stirring frequently. Let cool to room temperature.
Beat the eggs and salt in a mixing bowl until very fluffy. Gradually beat in the sugar and vanilla. Fold in the cooled chocolate mixture. Add the flour and fold just until blended.
Pour the batter into the prepared pan and smooth the top. Bake 20-25 minutes.
27 June 2009
Fudgy Buttermilk Ice Cream
Yuck, we hated this! Hubby wouldn't even eat it!
1/3 cup cocoa powder
3/4 cup sugar
3/4 cup half and half
2 cups buttermilk
1 tsp vanilla extract
In a saucepan, combine cocoa powder and sugar, stir until blended. Add half and half and cook over medium heat until smooth. Add buttermilk and vanilla, stirring until combined. Set aside to cool and chill in fridge until cool. Cook according to manufacturer's direction.
1/3 cup cocoa powder
3/4 cup sugar
3/4 cup half and half
2 cups buttermilk
1 tsp vanilla extract
In a saucepan, combine cocoa powder and sugar, stir until blended. Add half and half and cook over medium heat until smooth. Add buttermilk and vanilla, stirring until combined. Set aside to cool and chill in fridge until cool. Cook according to manufacturer's direction.
Almond Tart
I found this month's Daring Bakers Challenge to be very simple. I've made many pie crusts, but found this to be the easiest pie crust recipe that I have ever made! I did not finely grind the almonds for the frangipane, therefore I did not like the texture. My family loved the desert, though!
The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.
Bakewell Tart…er…puddingMakes one 9” tart
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 9” pie plate, rolling pin
One quantity sweet shortcrust pastry (recipe follows)
1cup (8 US fl. oz) seedless rasperry jam, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds
In a separate bowl, lightly beat the egg yolks with the almond extract. Pulse mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes
The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.
Bakewell Tart…er…puddingMakes one 9” tart
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 9” pie plate, rolling pin
One quantity sweet shortcrust pastry (recipe follows)
1cup (8 US fl. oz) seedless rasperry jam, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked almonds
Assembling the tartPlace the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 1/4” thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.
Preheat oven to 400F.
Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.
The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.
The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.
Sweet shortcrust pastryPrep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film
8oz all purpose flour
1oz sugar
½ tsp salt
4oz unsalted butter, cubed, cold (frozen is better)
2 egg yolks
½ tsp almond extract
1-2 Tbsp cold water
1oz sugar
½ tsp salt
4oz unsalted butter, cubed, cold (frozen is better)
2 egg yolks
½ tsp almond extract
1-2 Tbsp cold water
Using food processor fitted with the dough blade, pulse together flour, sugar and salt. Drop butter by pieces through top while pulsing. Pulse until mixture resembles bread crumbs.
In a separate bowl, lightly beat the egg yolks with the almond extract. Pulse mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes
FrangipanePrep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula
Equipment needed: bowls, hand mixer, rubber spatula
4.5oz unsalted butter, softened
4.5oz powdered sugar
3 eggs
½ tsp almond extract
4.5oz finely ground almonds
1oz all purpose flour
4.5oz powdered sugar
3 eggs
½ tsp almond extract
4.5oz finely ground almonds
1oz all purpose flour
Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft and retain its pallid yellow colour.
26 June 2009
Orange-Ginger Swordfish
1/4 cup orange juice
1 tablespoon oriental sesame oil
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon rice vinegar
Pinch of chipotle pepper
Pinch of sugar
1 10-ounce 3/4-inch-thick swordfish steak, cut in half
Mix together ingredients, add swordfish and marinate 30 minutes, turning 3 times.
Broil for 20 minutes.
1 tablespoon oriental sesame oil
1/2 teaspoon grated peeled fresh ginger
1/2 teaspoon rice vinegar
Pinch of chipotle pepper
Pinch of sugar
1 10-ounce 3/4-inch-thick swordfish steak, cut in half
Mix together ingredients, add swordfish and marinate 30 minutes, turning 3 times.
Broil for 20 minutes.
19 June 2009
Chicken Lettuce Wraps
For Father's Day, the family gathered for "Asian Night." My brother-in-law made sushi, my husband made beef dumplings, and I made lettuce wraps. This version is a little sweeter than P.F. Changs, but very close other than that! They were very, very good!
Chicken Lettuce Wraps
3 tablespoons oil
2 boneless skinless chicken breasts, cut into 1/2 inch cubes
1 cup water chestnut, diced
2/3 cup mushroom, diced
head of iceberg lettuce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Bring oil to high heat in a wok or large frying pan. Saute chicken until no longer pink. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. Add mushrooms and water chestnuts to the pan. Add the stir fry sauce to the pan and saute the mixture for 2 minutes. Add special sauce and cook until thickened slightly. Drain the juices and serve.
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
2 teaspoon chile paste
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set aside. When ready to serve, add mustard and chili sauce to the special sauce mixture to pour over the wraps.
Chicken Lettuce Wraps
3 tablespoons oil
2 boneless skinless chicken breasts, cut into 1/2 inch cubes
1 cup water chestnut, diced
2/3 cup mushroom, diced
head of iceberg lettuce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Bring oil to high heat in a wok or large frying pan. Saute chicken until no longer pink. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. Add mushrooms and water chestnuts to the pan. Add the stir fry sauce to the pan and saute the mixture for 2 minutes. Add special sauce and cook until thickened slightly. Drain the juices and serve.
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
2 teaspoon chile paste
Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set aside. When ready to serve, add mustard and chili sauce to the special sauce mixture to pour over the wraps.
Seafood Paella
One of my favorite dishes is Seafood Paella. I was shocked at how simple it is to do at home. It was better than any paella I've had a at a restaurant!
Seafood Paella
Serves 4-6
2 Tbsp Olive Oil
2 tsp Salt
½ tsp Fresh Ground Black Pepper
1 cup Red Bell Peppers, ½ inch diced
1 pound Bay Scallops
1 pound Medium Shrimp, peeled and deveined (reserve shells for saffron – shrimp stock - see recipe below)
½ cup Spanish Chorizo pork sausage, cut into medium dice
12 Black Mussels, cleaned and rinsed, beard removed
1 pound Fresh Mahi Mahi, cut into 1” pieces
4 ½ Cups Saffron – Shrimp Stock (see recipe below)
2 cups Short Grain Rice
½ cup Green Peas, cooked
1 cup Roma Tomatoes, ½ “ diced
1.Heat the oil in a large heavy casserole pan then add the bell peppers. Add the scallops, shrimp, chorizo and sear until the seafood looses its raw appearance.
2.Then add the mussels, fresh fish and saffron – shrimp stock and bring the stock to a simmer. Add the rice, green peas and tomatoes and using a cook’s spoon stir the rice gently to mix evenly with the rest of the ingredients. Reduce heat to a simmer and top the casserole pan with a lid. Let simmer for about 20 minutes or until the rice is cooked. While the rice is cooking remove the lid to stir the ingredients from time to time to prevent them from sticking to the bottom of the pan.
Shrimp Stock
Yield 4 ½ cups
1 Tbsp olive Oil
1 Garlic Clove, minced
¼ cup Carrots, diced ½ inch
¼ cup Celery, diced ½ inch
2 cups Shrimp Shells, from the peeled shrimp
1 Tbsp Tomato Paste
1 tsp Fresh Thyme Leaves
1 tsp Saffron
5 cups Water
2 Bay Leaves
5 Peppercorns
1.Heat the oil in a medium sized pot, then add the garlic, carrots, celery and shrimp shells. Sauté until the vegetables loose their raw appearance and the shrimp shells turn red in color. Add the tomato paste and while constantly stirring with a cook's spoon sauté for 30 seconds.
2.Add the rest of the ingredients and bring to a boil, then reduce the heat to a simmer and continue to simmer for 20 minutes.
3.Strain the stock trough a fine mesh sieve.
Seafood Paella
Serves 4-6
2 Tbsp Olive Oil
2 tsp Salt
½ tsp Fresh Ground Black Pepper
1 cup Red Bell Peppers, ½ inch diced
1 pound Bay Scallops
1 pound Medium Shrimp, peeled and deveined (reserve shells for saffron – shrimp stock - see recipe below)
½ cup Spanish Chorizo pork sausage, cut into medium dice
12 Black Mussels, cleaned and rinsed, beard removed
1 pound Fresh Mahi Mahi, cut into 1” pieces
4 ½ Cups Saffron – Shrimp Stock (see recipe below)
2 cups Short Grain Rice
½ cup Green Peas, cooked
1 cup Roma Tomatoes, ½ “ diced
1.Heat the oil in a large heavy casserole pan then add the bell peppers. Add the scallops, shrimp, chorizo and sear until the seafood looses its raw appearance.
2.Then add the mussels, fresh fish and saffron – shrimp stock and bring the stock to a simmer. Add the rice, green peas and tomatoes and using a cook’s spoon stir the rice gently to mix evenly with the rest of the ingredients. Reduce heat to a simmer and top the casserole pan with a lid. Let simmer for about 20 minutes or until the rice is cooked. While the rice is cooking remove the lid to stir the ingredients from time to time to prevent them from sticking to the bottom of the pan.
Shrimp Stock
Yield 4 ½ cups
1 Tbsp olive Oil
1 Garlic Clove, minced
¼ cup Carrots, diced ½ inch
¼ cup Celery, diced ½ inch
2 cups Shrimp Shells, from the peeled shrimp
1 Tbsp Tomato Paste
1 tsp Fresh Thyme Leaves
1 tsp Saffron
5 cups Water
2 Bay Leaves
5 Peppercorns
1.Heat the oil in a medium sized pot, then add the garlic, carrots, celery and shrimp shells. Sauté until the vegetables loose their raw appearance and the shrimp shells turn red in color. Add the tomato paste and while constantly stirring with a cook's spoon sauté for 30 seconds.
2.Add the rest of the ingredients and bring to a boil, then reduce the heat to a simmer and continue to simmer for 20 minutes.
3.Strain the stock trough a fine mesh sieve.
17 June 2009
Pork and Chorizo Kebabs, Quinoa Stuffed Peppers, and Romesco Sauce
Pork and Chorizo Kebabs
adapted from Everyday Food
3 boneless pork loin chops, cut into small pieces
2 tbsp olive oil
1 tbsp red wine vinegar
coarse salt and fresh ground pepper
4 links chorizo sausage, cut into small pieces
In a large bowl, combine pork, vinegar, salt and pepper. Let stand at room temperature for 1 hour or in refrigerator overnight. Thread meat onto skewers, alternating. Grill over medium heat, turning occasionally, 12-13 minutes until pork is cooked through.
Quinoa Stuffed Peppers
Adapted from my good friend The Simple Gourmand
1/3 cup slivered almonds
1 1/2 cups water
1/4 teaspoon salt
3/4 cup uncooked quinoa
4 large bell peppers (a variety is nice)
1 teaspoon olive oil
1 package (5 oz) fresh spinach, tough stems removed, torn into large pieces
1/2 cup crumbled goat cheese
Heat oven to 375°F.
In small nonstick skillet, toast almonds over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate and let cool.
In a saucepan, heat water and salt to boiling. Place quinoa in a fine-mesh strainer; rinse under cold running water 2 minutes. Stir quinoa into boiling water. Reduce heat; cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Uncover and set aside.
Fill a saucepan half full with water; heat to boiling. Cut off and reserve tops of peppers. Remove seeds and ribs. Add peppers and tops to boiling water; cook 5 minutes. Drain. In same saucepan, heat oil over medium heat. Add spinach to saucepan; cook and stir 2 to 3 minutes or until wilted and any water evaporates. Remove saucepan from heat. Stir goat cheese, almonds and quinoa into spinach mixture.
Arrange peppers in shallow baking dish. Spoon stuffing into peppers, mounding to fill; replace tops. Bake 25-30 minutes or until peppers are tender and stuffing is warmed.
Romesco SauceAdapted from my good friend The Simple Gourmand
1 oz French bread chunks, crusts removed
3 Tbsp red wine vinegar
1/3 cup toasted almonds
1/4 cup drained diced tomatoes
1 red pepper
1 tsp paprika
Pinch of chipotle powder
1/4 cup olive oil
Cut pepper, removing tops, seeds, and ribs. Place on baking sheet covered with aluminum foil. Place baking sheet under broiler, and broil until the skins have charred. Remove from oven, wrap pepper in the foil it was roasted on and let stand 10 minutes. When cooled just enough to handle, open foil and remove skins from pepper.
In a bowl, combine the bread with the red wine vinegar. Put the toasted almonds in the food processor and pulse until grainy. Add the bread, tomatoes, red pepper, paprika and chipotle. Puree until smooth. With the motor running, pour the oil in a slow stream and process until smooth. Serve hot or refrigerate for at least 1 hour before serving.
adapted from Everyday Food
3 boneless pork loin chops, cut into small pieces
2 tbsp olive oil
1 tbsp red wine vinegar
coarse salt and fresh ground pepper
4 links chorizo sausage, cut into small pieces
In a large bowl, combine pork, vinegar, salt and pepper. Let stand at room temperature for 1 hour or in refrigerator overnight. Thread meat onto skewers, alternating. Grill over medium heat, turning occasionally, 12-13 minutes until pork is cooked through.
Quinoa Stuffed Peppers
Adapted from my good friend The Simple Gourmand
1/3 cup slivered almonds
1 1/2 cups water
1/4 teaspoon salt
3/4 cup uncooked quinoa
4 large bell peppers (a variety is nice)
1 teaspoon olive oil
1 package (5 oz) fresh spinach, tough stems removed, torn into large pieces
1/2 cup crumbled goat cheese
Heat oven to 375°F.
In small nonstick skillet, toast almonds over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate and let cool.
In a saucepan, heat water and salt to boiling. Place quinoa in a fine-mesh strainer; rinse under cold running water 2 minutes. Stir quinoa into boiling water. Reduce heat; cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Uncover and set aside.
Fill a saucepan half full with water; heat to boiling. Cut off and reserve tops of peppers. Remove seeds and ribs. Add peppers and tops to boiling water; cook 5 minutes. Drain. In same saucepan, heat oil over medium heat. Add spinach to saucepan; cook and stir 2 to 3 minutes or until wilted and any water evaporates. Remove saucepan from heat. Stir goat cheese, almonds and quinoa into spinach mixture.
Arrange peppers in shallow baking dish. Spoon stuffing into peppers, mounding to fill; replace tops. Bake 25-30 minutes or until peppers are tender and stuffing is warmed.
Romesco SauceAdapted from my good friend The Simple Gourmand
1 oz French bread chunks, crusts removed
3 Tbsp red wine vinegar
1/3 cup toasted almonds
1/4 cup drained diced tomatoes
1 red pepper
1 tsp paprika
Pinch of chipotle powder
1/4 cup olive oil
Cut pepper, removing tops, seeds, and ribs. Place on baking sheet covered with aluminum foil. Place baking sheet under broiler, and broil until the skins have charred. Remove from oven, wrap pepper in the foil it was roasted on and let stand 10 minutes. When cooled just enough to handle, open foil and remove skins from pepper.
In a bowl, combine the bread with the red wine vinegar. Put the toasted almonds in the food processor and pulse until grainy. Add the bread, tomatoes, red pepper, paprika and chipotle. Puree until smooth. With the motor running, pour the oil in a slow stream and process until smooth. Serve hot or refrigerate for at least 1 hour before serving.
15 June 2009
Fresh Strawberry Ice Cream
What better way to kick off the summer than with fresh homemade strawberry ice cream?!
Fresh Strawberry Ice Cream
1 tbsp cornstarch
1/2 cup half and half
2 pints strawberries, hulled
1/2 cup raw sugar
1 cup half and half
Combine cornstarch and 1/2 cup half and half in a saucepan, cook over medium heat, stirring constantly until thickened.
Puree strawberries and sugar in a blender, add cornstarch mixture and remaining half and half, blend until smooth.
Pour mixture through a strainer to remove seeds and freeze according to ice cream maker manufacturer's directions.
Fresh Strawberry Ice Cream
1 tbsp cornstarch
1/2 cup half and half
2 pints strawberries, hulled
1/2 cup raw sugar
1 cup half and half
Combine cornstarch and 1/2 cup half and half in a saucepan, cook over medium heat, stirring constantly until thickened.
Puree strawberries and sugar in a blender, add cornstarch mixture and remaining half and half, blend until smooth.
Pour mixture through a strainer to remove seeds and freeze according to ice cream maker manufacturer's directions.
14 June 2009
Roasted Vegetable Pasta Salad with Grilled Chicken
This makes a delicous entree, but if you omit the chicken you have a great side dish, too!
Roasted Vegetable Pasta Salad with Grilled Chicken
Adapted from Cooking Light
Vegetables:
1 1/2 cups julienne-cut yellow squash
1 1/4 cups julienne-cut carrot
1 cup julienne-cut zucchini
1 cup julienne-cut red bell pepper
1 tablespoon olive oil
1 teaspoon minced basil
1 teaspoon minced oregano
Cooking spray
1/4 cup fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil
16 cherry tomatoes, halved
Preheat oven to 450°.
To prepare vegetables, combine squash and next 5 ingredients (squash through oil) in a roasting pan; toss gently to coat. Bake at 450° for 20 minutes.
To prepare chicken, sprinkle chicken with basil and oregano.
Prepare grill.
Place chicken on a grill rack coated with cooking spray; cook chicken 4 minutes on each side or until chicken is done. Cool; cut into 1/4-inch-wide strips.
To prepare vinaigrette, combine vinegar and next 6 ingredients (vinegar through garlic); stir with a whisk.
Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, and tomatoes in a large bowl; toss gently to coat.
Roasted Vegetable Pasta Salad with Grilled Chicken
Adapted from Cooking Light
Vegetables:
1 1/2 cups julienne-cut yellow squash
1 1/4 cups julienne-cut carrot
1 cup julienne-cut zucchini
1 cup julienne-cut red bell pepper
1 tablespoon olive oil
Chicken:
4 (4-ounce) skinned, boned chicken breast halves1 teaspoon minced basil
1 teaspoon minced oregano
Cooking spray
Vinaigrette:
1/4 cup balsamic vinegar1/4 cup fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
Remaining ingredients:
8 cups cooked ziti (about 6 cups uncooked short tube-shaped pasta)2 tablespoons chopped fresh basil
16 cherry tomatoes, halved
Preheat oven to 450°.
To prepare vegetables, combine squash and next 5 ingredients (squash through oil) in a roasting pan; toss gently to coat. Bake at 450° for 20 minutes.
To prepare chicken, sprinkle chicken with basil and oregano.
Prepare grill.
Place chicken on a grill rack coated with cooking spray; cook chicken 4 minutes on each side or until chicken is done. Cool; cut into 1/4-inch-wide strips.
To prepare vinaigrette, combine vinegar and next 6 ingredients (vinegar through garlic); stir with a whisk.
Combine the roasted vegetables, chicken, vinaigrette, pasta, fresh basil, and tomatoes in a large bowl; toss gently to coat.
08 June 2009
Southwestern Salsa
Southwestern Salsa
Adapted from Cooking Light, JUNE 2008
1/4 cup fresh lime juice (about 2 limes)
3 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 1/2 cups fresh corn kernels (about 3 ears corn)
1 cup grape tomatoes, halved
1/2 cup chopped fresh cilantro
1/2 cup chopped red onion
1/2 cup canned diced tomatoes and green chiles, drained
1 (15-ounce) can black beans, rinsed and drained
Combine first 4 ingredients in a medium bowl; stir with a whisk. Add corn and remaining ingredients; toss well. Cover and chill 1 hour.
Adapted from Cooking Light, JUNE 2008
1/4 cup fresh lime juice (about 2 limes)
3 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 1/2 cups fresh corn kernels (about 3 ears corn)
1 cup grape tomatoes, halved
1/2 cup chopped fresh cilantro
1/2 cup chopped red onion
1/2 cup canned diced tomatoes and green chiles, drained
1 (15-ounce) can black beans, rinsed and drained
Combine first 4 ingredients in a medium bowl; stir with a whisk. Add corn and remaining ingredients; toss well. Cover and chill 1 hour.
05 June 2009
Andes Mint Cookies
Tonight we're going to a BBQ at a friends house. She told me not to bring anything, but that's not my nature! So, I raided the pantry and decided to make something with Andes Mints because I had a whole bag of them. I made chocolate cookies and frosted them with the melted mints. MMMM..... yum-o! The cookie recipe is a little flat, so next time I'd go back to an old toll house classic, but the frosting makes them worth it!
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips (I used what I had-- 1 cup dark chocolate & 1 cup white chocolate)
2 eggs 2 1/2 cups all-purpose flour (I used cake flour)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies
Directions:
1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.
3/4 cup butter
1 1/2 cups packed brown sugar
2 tablespoons water
2 cups semisweet chocolate chips (I used what I had-- 1 cup dark chocolate & 1 cup white chocolate)
2 eggs 2 1/2 cups all-purpose flour (I used cake flour)
1 1/4 teaspoons baking soda
1/2 teaspoon salt
36 chocolate mint wafer candies
Directions:
1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie.
02 June 2009
Ghiradelli Chocolate Ice Cream
Last night I made chocolate ice cream in my Cuisinart Ice Cream & Frozen Yogurt Maker. If you don't have one of these, and you love ice cream like I do, you must get one! They are about $50, but you can use the coupons at Macy's or BB&B & get it for 20% off. It's so simple to use you will find that you use it weekly. And when you compare the cost of weekly pints of Ben & Jerry's to the machine, it'll pay off in the short term!
4 squares Ghiradelli 100% Cacao Unsweetened Baking Bar
3 cups heavy cream
2 cups sugar
1/4 tsp vanilla extract
Melt chocolate in double boiler over low heat, stirring constantly until smooth and creamy. Very slowly add 1 cup of cream, stirring until smooth. Whisk in remaining cream, sugar, and vanilla, stirring until sugar has disolved. Let cool in refrigerator. Add to ice cream machine and churn until thick, about 20 minutes. Store tightly in freezer.
4 squares Ghiradelli 100% Cacao Unsweetened Baking Bar
3 cups heavy cream
2 cups sugar
1/4 tsp vanilla extract
Melt chocolate in double boiler over low heat, stirring constantly until smooth and creamy. Very slowly add 1 cup of cream, stirring until smooth. Whisk in remaining cream, sugar, and vanilla, stirring until sugar has disolved. Let cool in refrigerator. Add to ice cream machine and churn until thick, about 20 minutes. Store tightly in freezer.
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