Monday, October 26, 2009
1 1/2 c flour
1/2 tsp salt
1 TBL sugar
1 stick of butter, cold
4 TBLS ice water
mix flour salt, and sugar, then pulse with mixer or cut in butter by hand until it forms small pebbles, about seven pulses in a mixer. then gradually add water just until dough forms. turn on to a floured surface and form into one or 2 discs, touching as little as possible, gotta keep that butter cold, cold, cold! wrap in plastic and chill till hard, at least an hour, then roll out.
Tuesday, October 20, 2009
So take half of your pie crust and roll out a rectangle, place on a greased baking pan. Peel and core your apples ( I used Granny Smith) with a very sharp knife, slice length-wise and thin. It takes 3-4 apples. Arrange in rows, slightly overlapping. Don't use the chunky ends if you want it to look perty. Sprinkle about 1/3 cup white sugar on the apples. Disperse 1/3 stick of cold, chopped butter on top of sugared apples. Put in a 400 degree oven until golden, about 40 mins. Don't worry the juices make the edges burn pretty bad. Take 1/2 cup apricot jelly or preserves and heat with 1 TBL of water or better yet some brandy or whatever you may have on hand until liquidy. Brush over the entire tart ( if using preserves you will need to strain). Using a spatula release the tart and transfer to a cutting board, cut off burnt edges into a nice rustic rectangle, and you are done. .....molly.
Friday, October 9, 2009
Thanks Local Lemons and Melissa Clark from The New York Times for the another great Stuffing idea!!!
I was so excited when I read these articles about baking chicken right on top of bread! Why didn't I ever think of that, being the stuffing lover I am? I have made this chicken twice now. Mike and the boys didn't care for the soggyish bread stuffing, but it is easy to leave behind and just endulge in the chicken. Basically season your chicken with anything you are in the mood for. I stuffed two lemons, after I pierced several holes in the lemon, into the cavity of the birdy. Rubbed a mixture of fresh chopped fennel, olive oil, salt and pepper all over the bird. The lemon gave it a nice fresh, clean taste! Wow!mmmm.
Wednesday, October 7, 2009
My friend Eliza made this soup for me last winter and forwarded me on the recipe because it was so tasty. The scanned in copy didn't upload so clearly so I had to improvise and basically just used the technique and ingredients they offered and still the soup turned out amazing. I was home sick and since I didn't want to make any trips to the store, got a little creative and pulled the small pumpkin off my front porch to use with the leftover butternut squash I had in the fridge. I remembered that the pumpkin was called a 'pie pumpkin' when I bought it, although I just bought it for it's cute little size. Molly helped me cut it up and scoop the seeds out and also helped me with the festive decorations at the end, as you see in the picture. She enjoyed the soup too, by the way.
The recipe goes something like this...
Winter squash (butternut, pumpkin, etc.) - cut into 1 inch cubes
1 small onion, chopped
Vegetable or Chicken Stock/Broth
Half and Half
Salt and pepper
Saute the squash and onion in a large pot until the onion gets translucent. Add the seasonings and salt and pepper and sautee another minute until fragrant. Add the broth until the squash is covered and turn the heat up until the pot boils. Then put a lid on, turn down the heat so that it's simmering for another 30 minutes or so. You want the squash/pumpkin to fall apart when you fork it. Once you've reached that, turn off the heat and use an immersion blender to puree the soup. Then add some of the cream, a cup or so, then a dollop of butter, and let warm up again on the stove, adding more salt to taste. At this point I thought it needed a little sweetener so I added two tablespoons of brown sugar. Completely Delicious and addictive.
Monday, September 28, 2009
Sunday, August 23, 2009
Friday, August 14, 2009
1 cup cornflour or cornbread mix, which is what I use and is a staple in my kitchen (Bob's Red Mill)
2 cups shredded vegetables( sweet potato or a starch is good to keep in it)
1 TBL baking powder, ( unless you are you using the mix, makes it easier)
1/2 cup Parmesan
I also put a dollop of sour cream in if I have it
So simple, and good, Molly
Thursday, August 6, 2009
Sunday, August 2, 2009
Easy, absolutely delicious dressing you can indulge in with crusty bread, mixed greens, avocados....the list is endless! You can find the original recipe here. I modified the recipe just a bit by not using as much of the oils as called for.
*Serves 4 hearty dinner salads*
Blend together in a blender/Cuisinart:
- 2 large, peeled carrots
- small piece of fresh ginger, about 2 tbsp
- 1 large shallot
- 2 tbsp white miso
- 4 tbsp rice vinegar
- 1 tbsp sesame oil
- 1/4 c grape seed oil
- 3 tbsp water
Wednesday, July 22, 2009
- 2 tbsp olive oil 2 large onions, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 2 tbsp fresh oregano
- 2 tbsp fresh basil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp turmeric
- 1/2 head of cauliflower
- 1 can crushed or diced tomatoes and the juice....I used the crushed...still a few chunks but not too many.
- 1 can cannellini beans, drained & rinsed
- 1 can large white beans(fava, lima), drained & rinsed
- 4 cups raw chopped kale
- 6-8 cups water, depending on how brothy you like it. I like lots of broth!
- Salt & pepper to taste, but I only gave one grind of salt.
Tuesday, July 14, 2009
Sunday, June 28, 2009
Monday, June 15, 2009
Wednesday, May 20, 2009
Tuesday, May 12, 2009
Monday, April 27, 2009
Sunday, April 26, 2009
Sunday, April 19, 2009
Saturday, April 18, 2009
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 pound skinless, boneless chicken thighs
- Cooking spray
- 12 (6-inch) white corn tortillas
- 1 1/2 cups thinly sliced green cabbage
- 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese (such as Tillamook)
- Low-fat sour cream (optional)
Combine first 4 ingredients in a small bowl; rub spice mixture over chicken.
Place chicken on grill rack coated with cooking spray; grill 10 minutes on each side or until done. Let stand 5 minutes; chop.
Heat tortillas according to package directions. Divide chicken evenly among tortillas; top each tortilla with 2 tablespoons cabbage and 1 teaspoon cheese. Serve with sour cream, if desired.
What all three of us agreed on is that even though there's sufficent spice and heat for the chicken, the tacos needed some acid. Beth suggested making the cabbage into a slaw, and I think even just a healthy lime juice spritz over the cabbage would be enough. Healthy, easy to eat and make and the thigh meat makes these crushable. Nell