Entries tagged with 50 new recipes

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50 new recipes

50 new recipes: Applesauce

I remember my grandmother making applesauce.

Okay, specifically, I remember her picking apples from the tree in her backyard, and then shocking my three- or four-year-old self by shaking the tree to convince it to give up more apples. (You could do that? Surely you could not... But she did! I think she blew my tiny mind...)

Martha:
3 pounds of apples
Peel, core, cook with 3/4 cup of water and a cinnamon stick
Add 2 tsp lemon juice at the end

Gail, with a little help from da internetz....
3 pounds of apples (Gala and Granny Smith)
Core and slice, cook with 3/4 cup of water
Add 2 tsp lemon juice at the end
Season to taste with the freakin' cinnamon... not having a supply of cinnamon sticks on hand
Run it through the blender a little bit to smooth out the chunks
Eat.... yum

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50 new recipes

50 new recipes: Pasta with goat cheese and sundried tomatoes

1) Look at Martha Stewart's recipe
2) Buy ingredients for it, deciding to leave out the almonds the recipe claims to need
3) Wait a week (life got to me)
4) Open recipe again, safely nestled in iPhone app

5) Yuck, why did I think this sounded good?
6) Make pasta, adding sliced sundried tomatoes in the last three minutes of cooking.
7) Drain, put in bowl, add crumbled goat cheese chevre
8) Add sage, rosemary, white pepper

Good. Next time I may do what the recipe actually says (save some of the pasta water so the sauce is creamier.)

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50 new recipes

50 new recipes: Turkey meatloaf

I remember eating beef meatloaf as a kid, but I think this is the first time I've made meatloaf of any kind.

1) Look up Everyday Food website
2) Note that Everyday Food has iPhone App
3) Download iPhone App
4) Look up turkey meatloaf
5) Eyeball recipe. Snort at bizarre additions and decline to drench top of meatloaf with ketchup-based sauce or add specific brand of five-spice wonder seasoning to it.

6) Determine proportions: For each 1.25lb package of ground turkey, chop and add one onion, one raw egg, one pair of bread heels finely if hastily crumbed, dash of white pepper and chili powder. Mix. Stuff result into muffin cups a la Rachel Ray. Bake until done. Remove from oven. Wrap in foil, toss in freezer, take to work for lunch.

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50 new recipes

#1: Baked Eggs

Good.
www.marthastewart.com/recipe/baked-eggs-in-tomato-parmesan-sauce

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50 new recipes: Split pea soup

Viked from

lwood ...

Ingredients
1.5 c green split peas, sorted and rinsed
3 qt low-sodium vegetable broth*
1 medium onion, coarsely chopped
2 medium carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 ham shank, including the bone, cut into 4-6 large pieces†
2 pinches cayenne pepper
1/2 t dried thyme
3 md bay leaves
salt and black pepper to taste

Directions

Sort and rinse peas. Add all ingredients to large Dutch oven and bring to a boil. Boil for twenty minutes, or until peas are cooked through, then reduce to a simmer. Fish out bay leaves and discard. Fish out ham shank, discard bone and dice meat.

Purée soup by any means necessary: food mill, sieve, blender, or so on. I like stick blender, myself, and I don't run my soup to baby food, either.

Serve immediately with diced ham, rye bread, rye crackers, cheese, and, apparently, mustard.

* - In the original, this is water.
† - The original soup is vegan.

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50 new recipes

50 New Recipes: Spaghetti Sauce

Original recipe: 1 28-oz can plum tomatoes, 1 onion cut in half, 1/2 stick of butter.
Melt butter in large skillet, place onion cut side down in skillet, turn on heat, pour in tomatoes, mush them up, cook down.

No way am I using half a stick of butter for otherwise-innocuous spaghetti sauce.

My version:

Chop onion. Saute' in 1 TBS olive oil. When onion is golden/translucent, add can of plum tomatoes, smooshing them thoroughly with a wooden spoon. Cook until mixture thickens.

Verdict: Yum. One small onion, or only half the onion, would have been a better choice.

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Warm quinoa and spinach salad

http://www.marthastewart.com/recipe/warm-quinoa-spinach-and-shiitake-salad

Okay, not great, with oyster mushrooms instead of shitake and half the amount of spinach Martha called for. (I will never understand how people get their spinach to wilt properly. Mine refused to wilt.)

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50 new recipes

50 new recipes: Pork roast marinated in coke

I hear this is good. Faced with eight pounds of pork roast (!-- what can I say, it was 99 cents a pound, and it came in ginormous packages like that) I roasted half in the crock pot with a liter bottle of coke and some small cut-up boiler onions, and froze the other half.

I'll let you know how it is tomorrow, when I take some for lunch.

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50 new recipes

50 new recipes: Chicken in a foil packet

(Not made yet. These are for reference.)

Foil Packet Chicken italian style

Ingredients:

4 5-ounce boneless, skinless chicken breasts
2 cups sliced mushrooms
1 cup sliced zucchini
1 cup light Italian dressing

Preparation:

Preheat oven to 450 degrees.

Take four pieces of foil wrap 12 x 18 inches. Place a chicken breast in the center of each. Divide sliced mushrooms and zucchini between the four. Drizzle 1/4 cup Italian dressing over each.

Seal the foil packets by bringing up the sides of the foil sheets and folding over the top edge. Seal the ends, leaving enough air to circulate.

Place packets on a cookie sheet. Cook for 20 minutes, until chicken is cooked to an internal temperature of 165 degrees.

Foil Packet Chicken, Southwestern Style

Ingredients:

4 12-inch by 18-inch sheets of foil wrap
4 skinless, boneless chicken breasts
1 cup chunky salsa
1 cup black beans or dark red kidney beans
1 cup frozen or canned corn

Preparation:

Preheat oven to 450 degrees.

Rinse chicken breasts and pat dry. Place one chicken breast in the middle of each sheet of foil wrap or parchment paper. Spoon one fourth of the salsa, black beans and sweetcorn on each of the four chicken breasts.

Seal each pack by bringing up sides and folding the top edge over twice. Seal the edges in the same way, leaving enough room for heat to circulate inside.

Place packs on a cookie sheet and cook for 20 minutes. Unseal packs carefully. Serve with some instant, microwavable brown rice.

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50 new recipes

50 new recipes: Moroccan Preserved Lemons

(Recipe from Williams Sonoma website)

Ingredients:

1 cup kosher salt
6 lemons, scrubbed and quartered
1 cup fresh lemon juice, plus more as needed

Directions:

Place the salt in a shallow bowl. Coat each lemon quarter with salt and place in a 1-quart canning jar. You may need to carefully squash the last few wedges into the jar. Add the remaining salt along with the 1 cup lemon juice. If there are any air bubbles visible, cover the jar and shake it a little to eliminate them. Uncover the jar and add enough lemon juice to reach the lip of the jar. Store on your countertop for 1 day. Uncover the jar and add more lemon juice, if needed, to completely cover the lemons, then cover again. Store on your countertop for 6 more days, shaking the jar at least once a day. The lemons are ready to use.

Store the jar in the refrigerator for up to 2 months.

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50 new recipes

50 new recipes: Eggs benedict with hollandaise, by request

So, eggs benedict with hollandaise is on the menu.

"I can't make it," said the boy. "It's good though. I love it."
"Hah," I said. "I was making THAT when I was twelve. It's not THAT hard."

Thinking back, though, when Mom taught us to make Hollandaise and Bearnaise (calm down, it's just hollandaise with tarragon vinegar in it).. one daughter set the table, Mom made the dinner, and the other daughter made the sauce (since both sauces must be stirred constantly).

Fast forward to Now: I look up "Hollandaise" on YouTube, and the foodie video that shows how to make it shows a man doing all kinds of improbable things, like separating eggs with his bare hands; holding a metal bowl over an open flame on the stove; and generally not making the recipe I vaguely remember.

Google, help! I search for "Betty Crocker hollandaise" and find a blog posting with the original recipe I remember:

"We found a recipe in my old betty crocker book, one that is so old it is missing both covers and most of the beginning: it starts exactly on the appetizer page and ends on the Z page of the index now.

It came out thick and very, very lemony -- far more lemony than I've ever experienced before, but apparently all the hollandaise sauce I've had before has been borne out of envelopes, so now I have no idea what it is supposed to taste like.

Classic Hollandaise Sauce

2 egg yolks
3 tbs lemon juice
1/2 c butter

Over low heat, whisk together egg yolks and lemon juice. Add half of the butter, and stir CONSTANTLY until the butter melts. Then add in the other butter and stir CONSTANTLY until that melts.

Edit: This was VERY lemony and also very thin. Will try next time with 2 tbs. lemon juice and report back.

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50 new recipes

50 New Recipes: Pot Roast, Apple Cobbler

Both made in the crock pot.

Simple Pot Roast
1 2 to 2.5 lb. roast
2 cups chopped carrots
2 cups chopped potatoes
1 cup chopped celery
3 cups beef broth or beef stock

Breakfast Apple Cobbler
4 medium-sized apples, peeled and sliced (I used Granny Smith)
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons melted butter ( confess, I didn't melt it: I cut it into small pieces and mixed it in)
2 cups granola cereal

This was GOOD.

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50 new recipes

50 new recipes: Crock pot

These recipes were swiped from someone's blog comments. I have not made them yet. Patience, patience.

Simple Pot Roast
1 2 to 2.5 lb. roast
2 cups chopped carrots
2 cups chopped potatoes
1 cup chopped celery
3 cups beef broth or beef stock

Breakfast Apple Cobbler
4 medium-sized apples, peeled and sliced (try Honey Crisps)
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons melted butter
2 cups granola cereal

BBQ Pulled Chicken
2 pounds boneless, skinless chicken thighs (we like the dark meat, but you could use breasts too)
1 can of cola (coke, pepsi, whatever, just no diet due to the artificial sweeteners breaking down)
1 large onion, sliced thin
1.5 cups ketchup

1/2 cup mustard (any kind you like)

Beef in red wine gravy
1 1/2 lbs stew meat
3 cups red wine
4 tbsps corn starch
2 beef boullion cubes
1 chopped onion
dash of salt
dash of pepper

Serve over favorite pasta.

Curry
We like making thai curries with ours - throw in some meat, random veggies, a spoonful of curry paste, can of coconut cream and enough water to cover.

http://crockpot365.blogspot.com/

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50 new recipes

50 new recipes: Butternut squash risotto

As with all Martha recipes, this one could have used twice the amount of vegetables. I also substituted 1c wine for 1c vegetable broth and liked the result.

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=3f3bcf06cd80f010VgnVCM1000003d370a0aRCRD&vgnextfmt=default

Current Mood: accomplished

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50 new recipes

50 new recipes: Soft Pretzels

http://www.marthastewart.com/recipe/soft-pretzels-october-feast?autonomy_kw=soft%20pretzels&rsc=header_1

Some notes:

Recipe calls for pretzel salt, which can be mail ordered from Spice Barn. If you discover this logistical issue the night before you want to make the pretzels, you can substitute kosher salt (available in large boxes from your local Safeway.)

Martha's photo editors can twist a pretzel much more attractively than I can. That said, you must boil and then bake them, and none of my creations fell apart in the hot water, so I must have done something right.

However, some of my pretzels came out.... strangely un-cooked, in a way that suggested that they needed to be boiled longer. Next time, I will carefully time how long I boil each side (recipe calls for 1-2 minutes).

Additionally, after they rise the second time, the pretzels have a distinct Up and a Down side. Placing the Up side facedown on the cooling rack gives you an ugly pretzel with grid marks on the good side. Don't let this happen to you.

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50 new recipes

Something else to try...

from

meteorplum....

http://nielsenhayden.com/makinglight/archives/010410.html

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50 new recipes

Lentils for breakfast? Yes!

At the adult day healthcare center, they sometimes make lentil porridge for breakfast. It is green, it tastes like olive oil and lemon juice and pepper, and it is awesome.

I tried making it once and was blazingly unsuccessful. So today, when I found the cook talking to the office manager, I asked how to make it.

- Soak the lentils the night before.
- Slow cooker all night, on low. (Or, Mary's way: Oven all night, 250-300 degrees.) May saute onions and add (this is what the office manager does).
- Add olive oil, lemon juice, black pepper, turmeric to taste. Garlic OK.
- Use 1 part lentils (Office manager holds up a large-sized coffee cup to illustrate how much lentils she uses) to 1.5- 2 parts water. If you end up with too much water, take it out of the slow cooker and boil it down on the stove.

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50 new recipes

This is GOOD

The day care center serves this for lunch sometimes. It rocks.
Recipe from: http://www.iranmania.com/travel/eating/

Khoresht Karafs
Ingredients: (6 servings)

Lamb or beef, 500 grams
Celery, 2 bunches
Medium onions, 3
Fresh lime juice, one cup
Sugar, 2-3 spoons
Mint and parsley, 500 grams (optional)
1/2 cup of cooking oil
Salt
Black pepper

Directions:
Peel and thinly slice onions. Fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions until color changes. Add 2-3 glasses of hot water and bring to boil. Cook over medium heat for about 45 minutes, adding more hot water during cooking if needed.

Wash celery and cut into 3 cm pieces. Finely chop mint and parsley and fry slightly in oil. Add celery, mint, parsley, salt and pepper to the meat and continue cooking for about 20 minutes (celery should not become too soft).

Khoresht karafs can be made without mint and parsley. In that case, three bunches of celery should be used.

Add lime juice and sugar to taste and cook for another 3-4 minutes. Taste the juice and make adjustments as desired. Serve khoresht karafs with white rice.

Current Mood: cheerful

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50 new recipes

homemade granola

(not made yet... will try it and report back)

4 1/2 cups old-fashioned oatmeal, uncooked
1/3 cup sliced almonds
2 teaspoons ground cinnamon
1/2 teaspoon salt (optional)
1/4 cup maple syrup
1/4 cup apple juice
1 tablespoon vegetable oil
1/2 cup raisins

Preheat oven to 350 degrees Fahrenheit.
Stir together oatmeal, almonds, cinnamon and salt, if desired, in a large bowl. In a separate bowl, whisk maple syrup, apple juice and vegetable oil; pour over oatmeal mixture and stir to coat thoroughly.
Spread mixture in an even layer onto a 15x12-inch baking pan. Bake for 25 minutes, stirring twice during baking time. Cool mixture in the pan before adding raisins. Store granola in an airtight container.

Nutrition Facts per serving for main dish recipe: Calories; 320; Total Fat 6 g; Saturated Fat 1 g; Cholesterol 5 mg; Sodium 105 mg; Calcium 35% Daily Value; Protein 8 g; Carbohydrates 53 g; Dietary Fiber 5 g

Current Mood: jubilant

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50 new recipes

O Ya. Oatmeal pancakes.

from

rstapleton... oatmeal pancakes, reproduced here because, OMG, pancakes I can actually eat:

6 egg whites
1 c milk
1 tbsp veg. oil
1 tsp baking powder
2 c regular rolled oats

Add to blender in that order, mix until smooth. Cook on heated grill until dry on sides, and flip when golden.

Foil Packet Chicken italian style

Ingredients:

Preparation:

Foil Packet Chicken, Southwestern Style

Ingredients:

Preparation:

(Recipe from Williams Sonoma website)Ingredients:

Directions:

(Recipe from Williams Sonoma website)

Ingredients: