Set oven to 450 F
Melt 1/3 c. butter in a 13×9 pan
Blend 60 seconds in a 5 cup blender:
6 eggs
1 1/2 cups milk
1 1/2 cups flour
3/4 t. salt
3 T. sugar
1 1/2 tsps vanilla
Pour into pan, bake 20-25 minutes. Serve w/ syrup, fruit, applesauce, powdered sugar, or whatever your wee little heart desires.
Friday, May 23, 2008
Thursday, May 22, 2008
Quick Soft Breadsticks
1 cup warm water
3 T. brown sugar
1 t. salt
1/4 oil (olive is good!)
3 cups flour
2 1/2 t. yeast
Dissolve yeast in the warm water and set aside. Mix together flour, sugar and salt in a medium sized bowl (I use my Kitchenaid). Add yeast mixture and oil and mix until combied. Roll out into a 10x12 rectangle and with a pizza cutter, cut into 3/4 inch strips. Give each strip a twist and place on greased cookie sheet or stone. Cover and let rise for 10-20 minutes. Bake at 375 for 15 minutes. Brush with melted butter and sprinkle with garlic and parmesan cheese.
3 T. brown sugar
1 t. salt
1/4 oil (olive is good!)
3 cups flour
2 1/2 t. yeast
Dissolve yeast in the warm water and set aside. Mix together flour, sugar and salt in a medium sized bowl (I use my Kitchenaid). Add yeast mixture and oil and mix until combied. Roll out into a 10x12 rectangle and with a pizza cutter, cut into 3/4 inch strips. Give each strip a twist and place on greased cookie sheet or stone. Cover and let rise for 10-20 minutes. Bake at 375 for 15 minutes. Brush with melted butter and sprinkle with garlic and parmesan cheese.
Tuesday, May 13, 2008
Chicken Sate
The sauce got mixed reviews, but everyone enjoyed the chicken. I served it with rice, green beans and rolls.
RECIPE INGREDIENTS:
Chicken and Marinade
1/4 cup soy sauce
1/4 cup fresh orange juice
1 tablespoon honey
1 tablespoon vegetable oil
1 to 2 garlic cloves crushed
1 teaspoon sesame oil
1 1/2 pounds boneless chicken, cut into 1-inch cubes
Saté Sauce
3/4 cup chicken broth
1/4 cup fresh orange juice
1 tablespoon soy sauce, or to taste
1 garlic clove, crushed
1 tablespoon sugar
1/4 cup smooth peanut butter
2 scallions, chopped (optional)
1. For the chicken and the marinade: Whisk all the ingredients except for the chicken together in a medium bowl.
2. Add the chicken cubes, turn to coat, cover, and marinate them in the refrigerator for at least 2 hours and up to 24. (The sauce can be made ahead too and chilled for the same amount of time.) 3. Heat the oven to 500 degrees. Thread the chicken onto skewers, if you're using them, or just put the pieces on a foil-lined pan. If you plan to use bamboo skewers, be sure to soak them in water for 1 hour beforehand. Bake for 10 minutes or until the chicken is cooked through.
4. Meanwhile, for the saté sauce: Whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved.
5. Over low heat, whisk in the peanut butter (it will be messy at first) until smooth. Whisking constantly, heat the sauce until it has thickened, about 10 minutes.
6. Add the optional scallions. Serve the sauce as a dip for the chicken along with any cut-up raw vegetables your children might also want to dip. Serves 4.
RECIPE INGREDIENTS:
Chicken and Marinade
1/4 cup soy sauce
1/4 cup fresh orange juice
1 tablespoon honey
1 tablespoon vegetable oil
1 to 2 garlic cloves crushed
1 teaspoon sesame oil
1 1/2 pounds boneless chicken, cut into 1-inch cubes
Saté Sauce
3/4 cup chicken broth
1/4 cup fresh orange juice
1 tablespoon soy sauce, or to taste
1 garlic clove, crushed
1 tablespoon sugar
1/4 cup smooth peanut butter
2 scallions, chopped (optional)
1. For the chicken and the marinade: Whisk all the ingredients except for the chicken together in a medium bowl.
2. Add the chicken cubes, turn to coat, cover, and marinate them in the refrigerator for at least 2 hours and up to 24. (The sauce can be made ahead too and chilled for the same amount of time.) 3. Heat the oven to 500 degrees. Thread the chicken onto skewers, if you're using them, or just put the pieces on a foil-lined pan. If you plan to use bamboo skewers, be sure to soak them in water for 1 hour beforehand. Bake for 10 minutes or until the chicken is cooked through.
4. Meanwhile, for the saté sauce: Whisk together the broth, orange juice, soy sauce, garlic, and sugar in a small saucepan until the sugar has dissolved.
5. Over low heat, whisk in the peanut butter (it will be messy at first) until smooth. Whisking constantly, heat the sauce until it has thickened, about 10 minutes.
6. Add the optional scallions. Serve the sauce as a dip for the chicken along with any cut-up raw vegetables your children might also want to dip. Serves 4.
Sunday, April 27, 2008
Spaghetti and Meatball Casserole
Meatballs, frozen
1 16 oz. package of spaghetti
3 T. olive oil
3 c. shredded mozzarella cheese, divided
1 c. grated parmesan cheese
3 large eggs, slightly beaten
s&p, to tasted
2 26 oz. jars spaghettis sauce (or make your own, ha!)
1. Bake meatballs according to directions. When done, slice in half and set aside.
2. While meatballs are baking, prepare the spaghetti.
3. Toss the cooked spaghetti in 3 T. olive oil.
4. Once pasta is a bit cooler, mix in eggs and cheese (1 c. of parm and 1.5 c. mozzarella) and spice well with s&p. Use your hands to do this--it will work much better than a spoon.
5. Place the spaghetti in greased 9x13 pyrex.
6. Place the cooked meatballs on top of the spaghetti.
7. Pour both jars of sauce on top.
8. Cover with foil and bake at 350 for 45 minutes. (I put on a cookie sheet to catch spill-over.)
9. Take off the foil, sprinkle the rest of the mozzarella and bake for 5 to 8 min. until the cheese looks melty and delicious!
I served with a Caesar salad. I didn't do bread because this dinner is already so much, but I originally I wanted to make rolls with it and ran out of time. I actually didn't miss them!!!
Suzi
1 16 oz. package of spaghetti
3 T. olive oil
3 c. shredded mozzarella cheese, divided
1 c. grated parmesan cheese
3 large eggs, slightly beaten
s&p, to tasted
2 26 oz. jars spaghettis sauce (or make your own, ha!)
1. Bake meatballs according to directions. When done, slice in half and set aside.
2. While meatballs are baking, prepare the spaghetti.
3. Toss the cooked spaghetti in 3 T. olive oil.
4. Once pasta is a bit cooler, mix in eggs and cheese (1 c. of parm and 1.5 c. mozzarella) and spice well with s&p. Use your hands to do this--it will work much better than a spoon.
5. Place the spaghetti in greased 9x13 pyrex.
6. Place the cooked meatballs on top of the spaghetti.
7. Pour both jars of sauce on top.
8. Cover with foil and bake at 350 for 45 minutes. (I put on a cookie sheet to catch spill-over.)
9. Take off the foil, sprinkle the rest of the mozzarella and bake for 5 to 8 min. until the cheese looks melty and delicious!
I served with a Caesar salad. I didn't do bread because this dinner is already so much, but I originally I wanted to make rolls with it and ran out of time. I actually didn't miss them!!!
Suzi
Monday, April 21, 2008
Roasted Chicken and Wild Rice Soup
Roasted Chicken and Wild Rice Soup
(from Cooking Light)
1 (6 ounce) box of long grain and wild rice mix
1 T. olive oil
1 1/2 c. chopped red onion
1 c. chopped celery
2 garlic cloves, chopped
1 (8 ounce) package of mushrooms, halved (I omitted these)
1/4 c. flour (I used 1/2 c.--I like the soup to be a little thicker)
1/2 t. dried tarragon
1/4 t. thyme
2 c. water
2 (15.75 ounce) cans fat free chicken broth
1 (12 ounce) can of fat free evaporated milk
3 c. shredded roasted skinless chicken
Prepare rice according to package directions, set aside.
Heat oil in a large dutch oven (I just used a big soup pot) over medium high heat. Add chopped onion and next 4 ingredients, and saute 6 minutes or until onion is tender. Lightly spoon flour into dry measuring cup, and level with a knife. Stir flour, tarragon, and thyme into onion mixture, and cook 1 minute, stirring frequently. Add 2 cups water, broth, and evaporated milk; bring mixture to a boil. Reduce heat and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.
(I added more of the thyme and added pepper and garlic powder to taste. I also added one chicken bouillon cube instead of salt.)
(from Cooking Light)
1 (6 ounce) box of long grain and wild rice mix
1 T. olive oil
1 1/2 c. chopped red onion
1 c. chopped celery
2 garlic cloves, chopped
1 (8 ounce) package of mushrooms, halved (I omitted these)
1/4 c. flour (I used 1/2 c.--I like the soup to be a little thicker)
1/2 t. dried tarragon
1/4 t. thyme
2 c. water
2 (15.75 ounce) cans fat free chicken broth
1 (12 ounce) can of fat free evaporated milk
3 c. shredded roasted skinless chicken
Prepare rice according to package directions, set aside.
Heat oil in a large dutch oven (I just used a big soup pot) over medium high heat. Add chopped onion and next 4 ingredients, and saute 6 minutes or until onion is tender. Lightly spoon flour into dry measuring cup, and level with a knife. Stir flour, tarragon, and thyme into onion mixture, and cook 1 minute, stirring frequently. Add 2 cups water, broth, and evaporated milk; bring mixture to a boil. Reduce heat and simmer 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook 10 minutes or until thoroughly heated.
(I added more of the thyme and added pepper and garlic powder to taste. I also added one chicken bouillon cube instead of salt.)
Bread Machine Wheat Bread
"Bread Maker Wheat Bread--by Hilary's Grandpa Zwahlen"
Mix 1:
1/4 c. + 3 T. sugar
3 T. dry milk
1 T. salt
Mix 2:
2.5 c. whole wheat flour
2.5 c. white flour
3 T. gluten
Directions:
1. Put 1 7/8 c. warm water into machine
2. Add 1/4 c. oil (I use olive oil)
3. Add mix 1
4. Add mix 2
5. Make a hollow in the top of the flour and add 1.5 T. dry yeast
6. Start machine on dough cycle
7. After cycle is done form into loaves (2 big loaf pans or 3 small loaf pans) and place into greased loaf pans and let rise in a warm oven for 50 minutes.
8. Take loaves out of oven and set oven to 350 degrees.
9. Bake for 20 to 30 minutes (in my oven, 20)
Mix 1:
1/4 c. + 3 T. sugar
3 T. dry milk
1 T. salt
Mix 2:
2.5 c. whole wheat flour
2.5 c. white flour
3 T. gluten
Directions:
1. Put 1 7/8 c. warm water into machine
2. Add 1/4 c. oil (I use olive oil)
3. Add mix 1
4. Add mix 2
5. Make a hollow in the top of the flour and add 1.5 T. dry yeast
6. Start machine on dough cycle
7. After cycle is done form into loaves (2 big loaf pans or 3 small loaf pans) and place into greased loaf pans and let rise in a warm oven for 50 minutes.
8. Take loaves out of oven and set oven to 350 degrees.
9. Bake for 20 to 30 minutes (in my oven, 20)
Caramel Popcorn
Marian Taylor's Caramel Popcorn Recipe:
1/2 c. butter
1 c. brown sugar
1/4 c. light corn syrup
1/2 t. salt
1/4 t. baking soda
1/2 t. vanilla
3 quarts air-popped pop corn
1. Bring butter, brown sugar, corn syrup, and salt to a boil on medium heat.
2. Boil gently, without stirring, on low heat for 5 minutes.
3. Remove from heat. Stir in soda and vanilla.
4. Pour popcorn into large, sprayed, roasting pan.
5. Pour syrup over popcorn and toss.
6. Bake 1 hour at 250, stirring every 15 minutes.
7. When cool, store in an airtight container.
Yields 5-6 cups.
When I made it for primary, I popped two batches of popcorn in an airpopper, then made the syrup recipe times 3 1/2. It filled a disposable turkey roasting pan. Stirring is really key once it's baking to get rid of any stickiness. It kept really well in ziplock bags.
1/2 c. butter
1 c. brown sugar
1/4 c. light corn syrup
1/2 t. salt
1/4 t. baking soda
1/2 t. vanilla
3 quarts air-popped pop corn
1. Bring butter, brown sugar, corn syrup, and salt to a boil on medium heat.
2. Boil gently, without stirring, on low heat for 5 minutes.
3. Remove from heat. Stir in soda and vanilla.
4. Pour popcorn into large, sprayed, roasting pan.
5. Pour syrup over popcorn and toss.
6. Bake 1 hour at 250, stirring every 15 minutes.
7. When cool, store in an airtight container.
Yields 5-6 cups.
When I made it for primary, I popped two batches of popcorn in an airpopper, then made the syrup recipe times 3 1/2. It filled a disposable turkey roasting pan. Stirring is really key once it's baking to get rid of any stickiness. It kept really well in ziplock bags.
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