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January 6th, 2007


05:00 pm - Johnnycakes
This is a nice recipe for thick cornmeal pancakes, they don't need anything more than a touch of butter once they're cooked. I eat them a lot like a biscut. Very tasty!

INGREDIANTS
2 1/2 cups cornmeal (preferably stone-ground or organic)
1 1/2 teaspoon salt
6 to 7 tablespoons butter
3 tablespoons buttermilk (or plain yogart)
1 teaspoon baking powder
1 teaspoon baking soda

DIRECTIONS
1) Combine cornmeal and salt into a large bowl. Boil 2 cups of water with 1 tablespoon of the butter and pour over the cornmeal. Stir well with a wooden spoon and then let the batter sit for 10 minutes. It will thicken a bit.

2) Stir the buttermilk or yogurt into the batter. Sprinkle the baking soda and powder over the batter and stir well.

3) On a griddle or in a large skillet, melt 1/2 tbs butter over medium-low heat. With lightly floured hands take hold of about 2 tbs of batter and form a cake 2 1/2 inches in diameter and 3/4 inch thick. (If the batter is too thin to form a patty, spoon onto griddle) Form 3 more cakes in this manner. Place the johnnycakes on the griddle or pan and cook them for 4 to 5 minutes or until they are golden  brown on one side. Turn them and cook them for 4 minutes more. Remove the cakes from the heat.

Makes 16 to 20 cakes (serves 4 to 5)


Taken from Vegetarian Planet by: Didi Emmons

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December 14th, 2006


09:30 pm - Chicken and Dumplings

Ingredients

  • 2 cups chopped carrots
  • 2 cups chopped potatoes
  • 1-1/2 cups chopped parsnips
  • 1 clove garlic, minced
  • 2 bay leaves
  • 1 teaspoon dried sage, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 14-ounce can chicken broth
  • 1 10-3/4-ounce can condensed cream of chicken soup
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1/2 cup all-purpose flour
  • 1/2 cup shredded cheddar cheese (2 ounces)
  • 1/3 cup cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg, beaten
  • 2 tablespoons milk
  • 2 tablespoons butter, melted
 

Directions

1. For stew, in a 4- or 5-quart slow cooker combine the carrots, potatoes, parsnips, garlic, bay leaves, sage, the 1/2 teaspoon salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour broth mixture over the chicken.

2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.

4. For dumplings, in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.

5. Cover; cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Makes 8 servings.


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09:28 pm - Crock Pot Posole

Ingredients

  • 2 14-1/2-ounces cans golden hominy, drained
  • 1 4-ounce can chopped green chili peppers, undrained
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
  • 1 14-1/2 ounce can tomatoes, undrained and cut up
  • 2 14-1/2 ounces cans reduced-sodium chicken broth
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon ground cumin
  • 2 tablespoons snipped fresh cilantro
  • Fat-free dairy sour cream (optional)
 

Directions

1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.


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December 4th, 2006


10:34 am - Kielbasa Stew
INGREDIANTS
  • 4 cups coarsely chopped cabbage
  • 3 cups peeled, cubed potato
  • 1-1/2 cups sliced carrots
  • 1 pound cooked kielbasa, sliced
  • 1/2 teaspoon dried basil, crushed
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon ground black pepper
  • 2 14-ounce cans reduced-sodium chicken broth

DIRECTIONS

1. In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.

2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

Makes 4 or 5 servings.
Source: Better Homes and Gardens


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November 22nd, 2006


12:09 pm - Turkey Breast with Cornbread Stuffing Recipe
INGREDIANTS

1 (3 pound) boneless, skinless turkey breast
2 teaspoons olive oil
1 1/2 cups finely chopped fresh mushrooms
3/4 cups finely chopped onion
1 clove garlic, minced
Dash of dried thyme
1/4 cup minced fresh parsley
3 tablespoons currants
2 tablespoons chopped pecans
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup unsweetened apple juice
2 tablespoons honey
1/8 teaspoon dried thyme
1 small clove garlic, crushed

Cornbread:
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sugar
1/4 cup skim milk
1 tablespoon frozen egg substitute, thawed
1 1/2 teaspoons olive oil

DIRECTIONS

Cornbread: Combine first 4 ingredients in a medium bowl and make a wellin the center. Combine milk, egg substitute and oil and add into thewell in the dry ingredients. Mix together just until dry ingredientsare moistened. Pour batter into a loaf pan and bake at 400 degrees for10-12 minutes or until lightly browned. Cool in the pan on a wire rack.



Turkey: Trim fat from turkey and place on waxed paper. Slice breastalmost in half horizontally and fold open to enlarge turkey breast.Place wax paper on top and flatten breast to 1/2-inch thickness using ameat mallet or rolling pin.

Stuffing: Add oil to large nonstick skillet and heat over medium heatuntil hot. Add mushrooms, onion, garlic and dash of thyme. Saute for 5minutes or until vegetables are tender. Tear cornbread into pieces andprocess in a blender or food processor into dry crumbs. Stir incornbread crumbs, parsley and next 4 ingredients and mix well. Spooncornbread mixture in center of the turkey breast, leaving a 2-inchborder at sides. Tightly roll turkey breast starting with shorter side.Tie turkey breast with string at 2-inch intervals.

Glaze: combine apple juice, honey, 1/8-teaspoon thyme and crushedgarlic in a small bowl and mix well. Place turkey breast roll seam sidedown on a rack in a baking dish and brush with apple juice mixture.Shield turkey breast with foil and bake at 325 degrees for 1 hour,basting frequently with apple juice mixture. Uncover and bake another30 minutes or until meat thermometer reads 170 degrees. Remove stringand let roll stand for 10 minutes before cutting into 12 slices.

Makes 12 Servings
Serving Size: 1 slice (approx 3 ounces turkey and 4 ounces stuffing)

Nutrients per serving:
Calories: 200
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 70 mg
Sodium: 192 mg
Carbohydrate: 12 grams
Protein: 29 grams
Dietary fiber: 1 gram

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October 10th, 2006


10:37 am - Apple Oatmeal Pancakes
INGREDIANTS
3 small apples
1 1/2 cup whole wheat flour
1/2 cup oatmeal
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
2 cup water
1/4 cup chopped walnuts (optional)
1 tsp vanilla extract, or to taste (optional)

DIRECTIONS
Peel, then chop apples. Add about a teaspoon of water. Put in small panand cook for about 3 to 4 minutes or until soft. Mash apples with theback of a spoon or potato masher, leaving some chunky apple pieces.

In a separate bowl, mix all dry ingredients together. Add water and mashed apples. Stir until combined.

Drop about 1/4 cup mixture onto a heated skillet that has been lightly sprayed with oil.

Makes about a 4-inch sized pancake.

*VARIATION* Pancakes can be made with bananas by replacing the 3 apples with 1 ripe banana.

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October 9th, 2006


12:13 pm - Yucatan Burgers
INGREDIANTS

1 small butternut squash (about 1 1/2 pounds) cut in half
7 slices stale or toasted sandwich bread
2 tablespoons canola or corn oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground coriander sees
1 1/2 cups (one 15-ounce can) cooked, drained, and rinsed red beans
1/2 cup chopped cilantro
1 tablespoon lime juice (from about 1/2 lime)
salt and pepper to taste

*Note* In this recipe you may substitute black or pinto beans for the red beans. Also it is recommended to serve the burgers on Kaiser rolls or hamburger buns.


DIRECTIONS

1) Preheat oven to 400 degrees. Place one half of the squash cut side down on a baking sheet, and bake the squash for 45 minutes or until the flesh soften. Remove the squash from the oven, and let it cool.

2) While the squash cools, break the bread into pieces, and whirl them into crumbs in a food processor. Transfer the bread crumbs to a bowl.

3) In a skillet, heat one tablespoon of the oil over medium heat. Add the onions, and saute them, stirring occasionally, for five minutes or until they soften. Add the garlic, oregano, and ground coriander, and saute for exactly two minutes more. Put the mixture into the food processor. Add cooked beans and the cilantro, and run the machine in spurts until the ingredients are chopped (not pureed). Transfer the mixture to a bowl.

4) When the squash is cool, spoon out and discard the seeds. Spoon out the flesh, chop it well, and add it to the bowl of beans and onions. Add the lime juice, the salt, the pepper, and 3 cups of bread crumbs to the bowl and mix well with your hands. If the mixture is too wet to form patties add more bread crumbs.

5) In a large skillet (preferably not non-stick), heat the remaining 1 tablespoon oil over medium heat. Form the mixture into patties. Pan-fry the burgers until the undersides are a deep golden brown, about 4 minutes. Flip the burgers, and cook about 4 minutes more. Serve the burgers immediately.

Taken from Vegetarian Planet by: Didi Emmons
Current Mood: hungryhungry
Current Music: Chicago - Youre the Inspiration

(Leave a comment)

September 21st, 2006


01:31 pm - Portobello Burgers
INGREDIANTS

2/3 cup dried lentils
2 Portobello mushrooms
2 tablespoons olive oil
1 small to medium onion minced
2 large garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
ground black pepper to taste
2 cups bread crumbs
1/2 cup chopped parsley


DIRECTIONS

Bring 2 quarts of water to boil and add the lentils. Simmer the lentils for 20 to 30 minutes or until they are tender. Drain the lentils and let them cool.

Cut off the stem of each mushroom then finely chop the mushroom cap.

Heat one tablespoon of the olive oil in a large skillet over medium heat and add the onions. Cook them, stirring occasionally, for five minutes or until they soften. Add the garlic, and cook for two minutes more, stirring constantly. Add the chopped mushrooms and the cumin to the skillet, and cook for five minutes, stirring occasionally. Season with the salt and pepper. Take the pan off the heat.

Put the bread crumbs into a large bowl. Put the cooked lentils into a food processor or blender and runt he machine in spurts until they are coarsely chopped and somewhat pasty. Put the lentils in with the bread crumbs and add the chopped parsley and sautéed mushrooms, onions and garlic to the bowl. Mix well with your hands or a sturdy spoon. Add more bread crumbs if the mixture it too wet to form a patty. Chill the mixture from 1 hour to a week.

Form the mixture into four-inch patties. Heat the remaining oil in a large skillet (not non-stick) over medium head. Pan fry until the undersides are a deep golden brown, about three minutes. Flip the burgers and cook about three minutes more. Serve the burgers hot.

Variation: Try adding 3 ounces of soft goat cheese to the mixture before cooking it. The cheese adds flavor and can help to bind the burger together.

Taken from Vegetarian Planet by: Didi Emmons
Current Music: John Mayer - Home Life

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July 13th, 2006


02:10 pm - Mom's Meatballs
INGREDIANTS

1.5 lb ground meat of choice (I used turkey)
1 cup fine dry bread crumbs
1 clove garlic, minced
1/2 cup milk
1/2 cup grated parmesan cheese
1/3 cup chopped onion
1 egg, beaten
1 tbsp. minced parsley
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. each cinnamon, allspice, and nutmeg
1/4 tsp. lemon juice
1/8 tsp. each crushed basil and oregano
1/8 tsp. red pepper
1/4 olive oil

DIRECTIONS

Thoroughly mix all ingredients except olive oil. Shape mixture into 1" balls; brown in hot oil in heavy skillet. Remove meatballs and drain on paper towels.

The most delicious meatballs I have ever had!
Current Mood: pleasedpleased
Current Music: The Eden Symphony Orchestra - Sheep May Safely Graze (J.S. B

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May 25th, 2006


04:02 pm - provided by kamsar
Panang Curry

Ingredients:
2 chicken breasts or about 1lb of chicken, cut into bite-size pieces (I used the frozen kind)
1 can (4oz) Panang curry paste (Used Mae Ploy brand from Uwajimaya)
1 can (14-16oz) of coconut milk (Used Chaokoh brand)
2 T fish sauce
2 T brown sugar (you may want more, we weren't sure it was sweet enough)

Veggies:
1 can baby corn, chopped into bite size pieces
1/2 green bell pepper, diced
1/2 red bell pepper, diced
red onions to taste (we didnt add this but we would, if we made it again)

I'vealso seen green beans and other veggies used. Bamboo shoots andpineapple are certainly ideas. Traditional Panang also calls for Kaffirlime leaves and sometimes sweet basil.

Rice:
I made 21/2c of Jasmine rice, which was more than enough. Make 2c of rice, with3c of water, steam for 15 mins and let sit covered for another 10 offthe stove.

Instructions:
Start boiling water for therice. Making the rice takes longer than the curry, especially if youlet it sit for 10 minutes after cooking.

Cut the chicken up and throw it in a wok. Brown it but don't cook it through. Take the chicken out and set it aside temporarily.

Dump2/3 of the coconut milk and the curry paste in the wok. Stir it up andboil it a little until you see red oily things rising to the top ov themixture - it doesn't take very long. Add the meat back into the wok,along with the fish sauce, sugar, and the rest of the coconut milk.Taste the curry and if need be add more fish sauce or sugar to taste.Simmer the mixture until it thickens up, or around 10 minutes. About 6minutes into simmering, throw in your veggies and stir it up.

Onceit's done simmering take it off the burner, put some rice on yourplate, slather it with curry goodness, and devour. The recipe makesabout enough to feed three hungry people, and as created above it's nottoo spicy.

Current Mood: creative

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