tag:blogger.com,1999:blog-124300752024-03-23T11:04:54.258-07:00Cooking with an ENFPWe never cook the same thing twice.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.comBlogger201125tag:blogger.com,1999:blog-12430075.post-84916540554552811782015-03-01T18:47:00.001-08:002015-03-01T18:47:49.078-08:00Oatmeal-Nutmeg Breakfast CookiesOK cookies for breakfast...come on. But that is the title on the recipe card so that is what I'll go with.<br />
<br />
1 1/2 c. oats<br />
1 1/2 c. flour<br />
1 c. brown sugar<br />
1 tsp. nutmeg<br />
3/4 tsp. each salt and baking soda<br />
1/2 c. butter (one stick) (room temperature)<br />
1/2 c. plain yogurt<br />
1/2 c. raisins<br />
1/2 c. (or more) chopped walnuts<br />
<br />
Combine dry ingredients in large bowl. Cut in butter. Stir in yogurt, raisins and walnuts. Batter will be stiff. Drop by heaping spoonfuls onto lightly greased or parchment-lined cookie sheet. Bake at 375 for 12 minutes. Remove to rack to cool.<br />
<br />
Makes 2 dozen.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com0tag:blogger.com,1999:blog-12430075.post-52878685888265847732015-03-01T18:33:00.002-08:002015-03-01T18:37:39.883-08:00Chicken in Shallot Cream Sauce1.5 lbs boneless skinless chicken thighs<br />
1/2 tsp. each salt and pepper<br />
1 1/2 tsp. olive oil or butter<br />
4 shallots or 1 large onion, thinly sliced<br />
1/3 cup white wine or chicken broth<br />
1/4 tsp. salt<br />
1/3 cup sour cream (can sub plain yogurt or cream cheese)<br />
10 oz. fresh spinach or kale<br />
<br />
1. Season chicken with S&P. Cook chicken in oil in large skillet about 12 minutes, flipping once. Remove from pan.<br />
<br />
2. In same pan, cook and stir shallots (and kale if using) until tender. Add wine/broth and salt; bring to boil. Cook 2-3 minutes until thickened slightly. Stir in sour cream. Add spinach if using; cook until just wilted. Stir chicken back in and serve over rice.<br />
<br />
This recipe is slightly adapted from Taste of Home. It's a go-to chicken recipe because it is cheap, fast, healthy, tasty and uses only one pan -- my top 5 criteria :)emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com1tag:blogger.com,1999:blog-12430075.post-60821984370872337602014-06-26T06:53:00.001-07:002014-06-26T07:38:50.827-07:00Peanut SauceThis is the best peanut sauce ever. Simple, quick, super tasty. It's from this cookbook of Ken's - the only cookbook he owns, actually - called Dad's Awesome Grilling Book by Bob Sloan. Bob Sloan is really funny, and he grills good food. He says this peanut sauce makes broccoli "dynamic." See what you think.<br />
<br />
1/2 c. Chunky peanut butter (room temp)<br />
1/4 c. warm water<br />
2 Tbsp. brown sugar<br />
1 Tbsp. Soy sauce<br />
1 tsp. sesame oil<br />
1/8 tsp. cayenne pepper<br />
<br />
Mix all ingredients in a small bowl. Serve immediately or refrigerate up to 4 days (bring up to room temp before serving). Dip your broccoli in it and see.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com1tag:blogger.com,1999:blog-12430075.post-65230891947890771772013-07-10T16:03:00.000-07:002013-07-10T16:03:28.260-07:00Hobo packetsDad likes it: meat & potatoes, and rrrrrreally hot.<br />
Mom likes it: no dishes and no whining :)<br />
Kids like it: they get to pick their own dinner!! Sort of.<br />
<br />
Hobo packets are supposed to be cooked on a campfire but you can also do them in the oven:<br />
<br />
Sausage - Italian or breakfast style, browned<br />
Ground beef - can be raw<br />
Potatoes, thinly sliced<br />
Onion, thinly sliced<br />
Carrots, sliced 1/3" thick<br />
Frozen peas/corn<br />
<br />
Choose your own adventure from the above choices! Give each person a sheet of foil to place all ingredients on and then season however you like. We seasoned ours with Worcestershire sauce, salt & pepper and penzey's Tuscan sunset salt free seasoning blend, which is just basil, oregano, fennel and some other stuff. Then wrap up tightly, write your initials on with a sharpie, and throw it on the campfire for awhile. Or...the oven at 350 for 45 minutes :-) open the packets carefully because the steam coming out of there is wicked hot.<br />
<br />
We then let the kids cover theirs in ketchup...who cares.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com1tag:blogger.com,1999:blog-12430075.post-69155709560169126352013-04-13T14:49:00.000-07:002013-04-13T14:49:04.818-07:00Antipasto SaladHere is another winning recipe from Moosewood, tweaked by me.<br />
<br />
1 bunch asparagus, ends snapped off<br />
1 red bell pepper<br />
5 artichoke hearts<br />
1 stalk celery<br />
White balsamic or white wine vinegar<br />
Evoo<br />
Salt and pepper.<br />
<br />
1. Red pepper: cut in half length-wise, discarding stem, veins and seeds. Place halves skin side up on a foil-lined baking sheet (toaster oven?) and roast at 425 for 20-25 minutes, until skin is blackened and bubbly. Let cool; peel off skin and discard. Cut pepper into strips, then 1" pieces. Add to bowl.<br />
<br />
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">2. meanwhile, Asparagus: boil spears in a large pan/pot of boiling water for a few minutes, until bright green. Cut into 1" pieces; set aside in salad bowl</span><br />
3. Chop artichoke hearts into 1" pieces. Thinly slice celery. Toss in bowl with vinegar, oil (use less if the artichokes were marinated), and salt and pepper to taste. Best part: it keeps in your fridge for a few days!!!<br />
<br />
Other add-ins: olives, Parmesan cheese, croutons. Good served over lettuce, but don't mix in lettuce or tomatoes if you want to keep it overnight.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com0tag:blogger.com,1999:blog-12430075.post-62370003148172609962013-03-24T12:11:00.004-07:002013-03-24T12:12:34.956-07:00Oinka-Doodle-Moo Baby BakersOK, Oinkadoodle-Moo, this BBQ place, has the most amazing potatoes everrr. So I tried to recreate them at home. It was a somewhat-fail, but now I know what to do. This is even a potatoes after church recipe, which I think is nothing to sneeze at :)<br />
<br />
<b>Slow Cooker Baby Bakers</b><br />
====================<br />
1.5 lbs potatoes (supposed to be new potatoes but I just had regular old russet)<br />
2 Tbsp. + 1/4 c. butter, melted<br />
salt<br />
---<br />
2 Tbsp. brown sugar<br />
1 Tbsp. paprika<br />
3/4 tsp. salt<br />
1/2 tsp. pepper<br />
1/2 tsp. granulated onion<br />
1/2 tsp. garlic powder<br />
1/4 tsp. chili powder<br />
<br />
Leaving skin on, scrub and chop potatoes into 1-2" pieces. Toss potatoes with 2 Tbsp. melted butter and some salt. Spread in single layer on cookie sheet lined with parchment. Bake at 350 for 20 minutes. Transfer to slow cooker. Pour remaining 1/4 c. melted butter over top.<br />
<br />
Mix brown sugar and spices together to create a dry rub. Sprinkle over potatoes and butter in slow cooker and cook on low 3-4 hours. Serve with sauce.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com4tag:blogger.com,1999:blog-12430075.post-28212852547720460862013-02-07T18:24:00.001-08:002013-02-07T18:26:51.844-08:00Roasted ZucchiniCheck it out, Martha has <a href="http://www.marthastewart.com/953683/our-newest-cookbook/@center/852566/vegetarian-recipes" target="_blank">a new cookbook</a>. I thought the portobello and zucchini tacos looked really good, so, feeling sort of half-hearted about it at lunchtime today, I just made the roasted zucchini part and thought I would turn it into a sandwich by melting some cheese over it.<br />
<br />
It was A.Ma.Zing!!!!<br />
<br />
<u>Roasted Zucchini</u><br />
1 zucchini, cut into 2"x1/2" sticks<br />
1 tsp. olive oil<br />
1/2 tsp. Tuscan Sunset seasoning (or oregano)<br />
salt and pepper<br />
1 tsp vinegar (white balsamic or red wine)<br />
<br />
Toss zucchini with olive oil, herbs and salt & pepper on a baking sheet. Roast at 425* for 20-25 minutes, tossing once. Drain on paper towel. Transfer to plate and sprinkle with a bit o' vinegar.<br />
<br />
I stuffed as many of these little friends as I could into a sandwich with some melty muenster cheese. YUM.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com0tag:blogger.com,1999:blog-12430075.post-82118205512576611812013-02-02T11:18:00.000-08:002013-02-02T11:18:20.203-08:00Curried Lentil Soupfrom <i>Claire's Corner Copia Cookbook</i><br />
Really flavorful, especially when topped with plain yogurt!<br />
Serves 4<br />
<br />
2 Tbsp. olive oil<br />
1-2 large onions, chopped fine<br />
3 cloves garlic, minced or pressed<br />
2 tsp. curry powder<br />
1 bay leaf<br />
1/4 c. chopped parsley<br />
2 quarts water<br />
1/2 lb. lentils<br />
1/4 c. brown rice, uncooked<br />
5 oz. frozen peas<br />
1/4 c. bottled mango chutney (Trader Joe's?)<br />
Salt and pepper to taste (for me...a lot :-) )<br />
<br />
1. Heat oil in large pot over medium-low heat. Add onions, garlic, curry powder, bay leaf and parsley. Cook uncovered, stirring frequently, 8-10 minutes or until onions are translucent.<br />
<br />
2. Add water, cover and bring to a boil. Stir in lentils and rice. Cook partially covered, stirring frequently for 1 1/2 hours, until tender.<br />
<br />
3. Stir in peas, chutney, salt and pepper. Continue cooking over low for 30 minutes. Remove bay leaf and taste for seasoning. Serve with plain yogurt or sour cream and Trader Joe's pita crackers.<br />
<br />
Note: Everything in this cookbook seems to have extraordinarily long cooking times, so I'm not sure if quite this much time is necessary, but the brown rice at least would require a long time.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com1tag:blogger.com,1999:blog-12430075.post-3154003080513676522012-11-02T10:39:00.005-07:002013-02-02T11:19:05.462-08:00Pureed Butternut Squash SoupI made this out of some leftover cooked butternut squash so it was fast work. The squash broke down in the pan so I didn't puree it, but it was still super good. I usually add sugar to my butternut squash soup, but the orange juice made it sweet enough and the ginger was super tasty!<br />
<br />
from <i>Everyday Food</i> (Martha Stewart for the common man)<br />
<br />
2 Tbsp. butter<br />
1 small onion, chopped<br />
1 2" piece ginger, peeled and chopped<br />
2 cloves garlic, chopped<br />
2 3/4 lbs butternut squash, peeled, seeded, chopped (1" cubes)<br />
1/4 cup fresh orange juice<br />
salt and pepper<br />
sour cream (optional)<br />
<br />
1. Melt butter in saucepan over medium. Cook onion 2 minutes; add ginger, garlic and squash and cook 6-8 minutes, stirring occasionally. Stir in 4 cups water. Bring to a boil; reduce heat and simmer until squash is tender (20 minutes).<br />
<br />
2. Puree soup in two batches. Stir in orange juice and 1 1/2 tsp. salt. Season with pepper and serve with sour cream if desired.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com0tag:blogger.com,1999:blog-12430075.post-5228943041182449022012-11-02T10:28:00.001-07:002013-02-02T11:20:48.912-08:00Spaghetti SauceThis recipe is from <i>Once A Month Cooking</i> by Mimi Wilson and Mary Beth Lagerborg (so it goes without saying that you can freeze the part that you don't use).<br />
<br />
Karen Eckardt gave this recipe an A+ and Ken called it "awesome." :) It's so good you don't need cheese on top!<br />
<br />
1 lb. bulk Italian sausage<br />
1 1/2 c. finely chopped onion<br />
1 12-oz can tomato paste*<br />
3 28-oz cans crushed tomatoes<br />
2 cups water*<br />
4 cloves garlic, minced<br />
4 bay leaves<br />
2 Tbsp. sugar<br />
4 tsp. dried basil<br />
2 tsp. dried oregano<br />
4 Tbsp. chopped fresh parsley<br />
2 tsp. salt<br />
<br />
In a large pot, cook and stir the sausage with the onion until meat is brown. Add remaining ingredients; bring to a boil; reduce heat. Partly cover and simmer for 2 hours, stirring occasionally. Makes 12 cups sauce.<br />
<br />
*I omitted the tomato paste and the water. It was still a good consistency though obviously made less - maybe more like 10 cups sauce.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com0tag:blogger.com,1999:blog-12430075.post-14017520735732175012012-09-08T06:46:00.001-07:002013-02-02T11:19:40.823-08:00Fish AmandineIngredients<br />
1 1/2 lbs. sole, flounder, swai, perch, whatever<br />
1/2 c. Sliced almonds<br />
1/4 c. Butter<br />
2 Tbsp lemon peel, grated<br />
1/2 tsp. salt<br />
2 Tbsp. lemon juice<br />
<br />
Method<br />
1. Preheat oven to 375. Grease 9x13 baking dish.<br />
<br />
2. Rinse and dry fish. Cut into 6 servings. Place in baking dish (skin side down, thin ends tucked under)<br />
<br />
3. Melt butter. Mix in almonds, lemon peel, salt and lemon juice. Bake 15-20 minutes. Serve with rice and a plain green vegetable (broccoli?) and maybe bread to soak up the good salty sauce.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com1tag:blogger.com,1999:blog-12430075.post-18972289015394558942012-09-07T12:51:00.000-07:002012-09-08T06:33:48.176-07:00Mushroom Stroganoff<b>Ingredients</b><br />
4 Tbsp. butter<br />
2 medium onions, sliced<br />
1 Tbsp. brown sugar<br />
2 c. sliced mushrooms (12 oz?)<br />
1/4 c. white wine <br />
1/4 c. chopped parsley<br />
Pinch thyme<br />
Dash cayenne pepper (optional)<br />
Salt and pepper<br />
1 c. Sour cream<br />
<br />
Hot cooked egg noodles, for serving<br />
<br />
<b>Method</b><br />
1. Saute sliced onions in butter in a large pot on medium-low heat, for about 20 minutes or until golden-brown. Add a bit of brown sugar toward the end of the simmerage.<br />
<br />
2. Add sliced mushrooms and sauté until tender (15-20 minutes). Add the wine and bring back up to a simmer, stirring to deglaze. Stir in parsley, Season with salt and pepper, thyme and cayenne if desired.<br />
<br />
3. Remove from heat; stir in parsley and sour cream. Taste and adjust seasoning. Serve over hot egg noodles.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com0tag:blogger.com,1999:blog-12430075.post-35690623297750701902012-04-30T13:42:00.001-07:002012-04-30T13:42:54.679-07:00Orange Marmalade Dipping Sauce<div style="text-align: left;">
<span style="color: #4f1f06;"><span style="font-size: 12px; line-height: 16px;">This is from Elise at<a href="http://simplyrecipes.com/" target="_blank"> Simply Recipes</a>, to go with her<a href="http://simplyrecipes.com/recipes/sesame_fish_sticks/" target="_blank"> sesame fish sticks</a> (which I thought were great but Claire thought she could do without). Whatever Claire, I still think it is cool that you can make your own fish sticks. Maybe we will try them again sometime without the sesame.</span></span></div>
<div style="text-align: left;">
<span style="color: #4f1f06;"><span style="font-size: 12px; line-height: 16px;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: #4f1f06;"><span style="font-size: 12px; line-height: 16px;">Anyway, the Orange sauce is amazing. To die for. It would also be amazing on chicken, or just rice...if you have some orange marmalade hanging around you have got to try it.</span></span></div>
<div style="text-align: left;">
<span style="color: #4f1f06;"><span style="font-size: 12px; line-height: 16px;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: #4f1f06;"><span style="font-size: 12px; line-height: 16px;"><b>Ingredients</b></span></span></div>
<div style="text-align: left;">
<span style="color: #4f1f06;"><span style="font-size: 12px; line-height: 16px;">1/3 c. orange marmalade</span></span></div>
<div style="text-align: left;">
<span style="color: #4f1f06;"><span style="font-size: 12px; line-height: 16px;">1/3 c. rice vinegar</span></span></div>
<div style="text-align: left;">
<span style="color: #4f1f06;"><span style="font-size: 12px; line-height: 16px;">1 clove garlic, minced</span></span></div>
<div style="text-align: left;">
<span style="color: #4f1f06;"><span style="font-size: 12px; line-height: 16px;">1/2 tsp. minced fresh ginger (can use 1/4 tsp. powdered)</span></span></div>
<div style="text-align: left;">
<span style="color: #4f1f06;"><span style="font-size: 12px; line-height: 16px;">pinch of salt</span></span></div>
<div style="text-align: left;">
<span style="color: #4f1f06;"><span style="font-size: 12px; line-height: 16px;"><br /></span></span></div>
<div style="text-align: left;">
<span style="color: #4f1f06;"><span style="font-size: 12px; line-height: 16px;"><b>Method</b></span></span></div>
<div style="text-align: left;">
<span style="color: #4f1f06;"><span style="font-size: 12px; line-height: 16px;">Place all ingredients in small saucepan. Bring to a boil; simmer uncovered for 4 minutes. Remove from heat and let cool before serving.</span></span></div>
<div style="text-align: left;">
<span style="color: #4f1f06;"><span style="font-size: 12px; line-height: 16px;"><br /></span></span></div>emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com1tag:blogger.com,1999:blog-12430075.post-28522296738559822302012-04-29T12:27:00.004-07:002012-04-29T12:28:23.691-07:00Spinach-Walnut Pesto Tortellini<a href="http://www.foodnetwork.com/recipes/rachael-ray/tortellini-with-spinach-walnut-pesto-recipe/index.html" target="_blank">This</a> is really yummy. Thank you Rachael Ray.<br />
<br />
It was also really easy. I just got out my food processor, chopped up 10 oz. spinach, then put a cup of walnuts in there and 2 garlic cloves, chopped them up, then switched out the chopper blade for the grater and grated some Parmesan (2/3 cup) right in there, then stirred in salt and pepper. So - didn't bother with the chicken broth, olive oil, nutmeg (although I'm sure that would be tasty) or edible flowers (come on).<br />
<br />
I made the pesto the night before, then in the morning I cooked the tortellini, tossed it (along with a little pasta water) with the pesto and brought it to the church potluck in a 9x13. The dish was like licked clean. Winner.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com0tag:blogger.com,1999:blog-12430075.post-2850252299752441122012-04-21T06:58:00.000-07:002012-04-21T06:58:10.791-07:00Savory Scallion SconesThis recipe is from Moosewood. The cookbook calls it "dependable." I totally concur.<br />
<br />
2 c. flour (can use up to 1/2 c. whole wheat flour)<br />
2 tsp. baking powder<br />
1/2 tsp. salt<br />
2 Tbsp. oil<br />
1 c. <a href="http://howgreenismyvalley.blogspot.com/2011/11/yogurt.html">yogurt</a><br />
1/2 c. minced scallions<br />
1 Tbsp. chopped fresh dill<br />
1/4 tsp. black pepper<br />
<br />
1. Combine flour, baking powder and salt in a medium bowl. In separate bowl, combine oil, yogurt, scallions, dill and pepper. Blend yogurt mixture into flour mixture quickly and thoroughly to form a soft dough.<br />
<br />
2. On floured board or countertop, pat dough into 3/4" thick circle and cut it into 8 wedges. Separate wedges and place on oiled baking sheet. Bake for 20 minutes at 400 degrees, until knife inserted in center comes out clean. Serve warm.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com0tag:blogger.com,1999:blog-12430075.post-9822166501621412402012-04-16T09:51:00.001-07:002012-04-16T09:53:44.850-07:00Recipe Re-Do: Fish Tacos!The weather is getting warmer...how exciting! So of course, I revamped <a href="http://howgreenismyvalley.blogspot.com/2010/04/dinner-tonight-fish-tacos.html">Fish Tacos</a> thanks to Jorge Cruise's magnifique sauce recipe. <a href="http://howgreenismyvalley.blogspot.com/2010/04/dinner-tonight-fish-tacos.html">Check it out.</a>emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com0tag:blogger.com,1999:blog-12430075.post-83884964011717486932011-12-03T08:59:00.000-08:002011-12-03T09:08:23.771-08:00Chicken Cheese Chowder3 c. chicken broth<br />3 chicken breasts<br />1 lg onion, diced<br />2-3 potatoes, diced<br />2-3 celery stalks with leaves, diced<br />1 cup frozen corn kernals<br />salt & pepper<br />2 c. grated sharp cheddar<br />3 c. milk<br /><br />Simmer broth, chicken, onion, potatoes, celery and corn (as Rachael Ray says, chop and drop, meaning chop as you go; you don't have to get everything chopped before you start). If you start with raw chicken breasts, take them out after about 15-20 minutes of simmering and chop or shred into bite-sized pieces. Simmer everything for 30-45 minutes. Season to taste with S&P.<br /><br />Stir in cheese until melty. Stir in milk and reheat gently (10-15 minutes?) This soup is really rich and heavy so make sure it's a freezing cold night, and serve with good crusty bread for dipping.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com0tag:blogger.com,1999:blog-12430075.post-50739206848476929412011-11-11T12:50:00.000-08:002011-11-11T13:23:24.165-08:00Yogurt<b><span class="Apple-style-span" >How to Make Yogurt without a Yogurt Maker :)</span></b><div><br /></div><div><b>Ingredients</b></div><div>1 qt whole milk (my preference is whole, but you could probably use whatever kind you have)</div><div>2 Tbsp. plain yogurt</div><div><br /></div><div><b>Equipment</b></div><div>Candy thermometer (with range from 115 - 180)</div><div>Heating Pad</div><div>Glass quart jar with lid (like a canning jar, or you could use 2 smaller jars)</div><div>Huge soup pot</div><div>Kitchen towel</div><div>Wire whisk</div><div>Pyrex glass measuring cup</div><div>2 qt (ish) saucepan</div><div><br /></div><div><b>Method</b></div><div>1. Measure milk and pour into a medium saucepan. Start it heating up over medium heat. Rig your candy thermometer so its tip is in the middle of the milk. I do this by sort of threading it through the wires of a wire whisk. Stir occasionally with said whisk.</div><div>2. In your now-empty pyrex measuring cup, measure out 2 Tbsp. yogurt to start hanging out at room temperature.</div><div>3. When your milk gets to 180 degrees, remove from heat. Let it cool down to 115 degrees. This takes a while...but exactly how long depends on how warm your kitchen is, among other things. </div><div>4. Pour a little cooled milk (115) into the Pyrex holding the (now room-temp) yogurt. Using that same old whisk, whisk it together real good. Then pour the yogurt-milk mixture back into the saucepan holding the rest of the cooled milk. Whisk it all together real good, again, some more.</div><div>5. Pour into glass jar, set jar on top of heating pad set to low, cover with kitchen towel and then put huge giant soup pot on top. Leave it for 8 hours (or a little more is fine too). Then put it in your fridge and call it a day. It keeps for about 5 days.</div><div><br /></div><div>Note: For you working women, you could feasibly start this yogurt when you get up in the AM and have it be done when you come home. But I would try it the first time on a Saturday so you'll have an idea of how much time it takes at the beginning. </div><div><br /></div><div>Another note: You can "chain" the yogurt once you make some. When you get down to your last 2 tablespoons (or almost) you will want to make some more. You can also freeze it in 2 Tbsp. amounts; it will just require a little more forethought with thawing and all that.</div><div><br /></div><div>Suggestion: If you want to substitute this yogurt in a recipe that calls for sour cream, you should make it into "yogurt cheese" first, by straining it for a while in your fridge. The name is kind of misleading, it isn't really like cheese. It becomes a very similar consistency to sour cream.</div><div><br /></div><div>Final note: If you don't have a big enough soup pot to keep your yogurt incubating on the heating pad, you can try putting your heating pad on an oven rack, the yogurt on top and then just a towel snugly around it. There are different creative ways you can incubate it. It just has to stay warm for 8 (ish) hours.</div>emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com1tag:blogger.com,1999:blog-12430075.post-42902312077878692132011-07-09T15:26:00.000-07:002011-07-09T15:29:02.551-07:00Rice PuddingDo you ever find yourself with 3 cups of leftover rice in your fridge? Oh, you don't? OK, never mind I thought I was normal.<br /><br />Well if you ever should, here is something yummy to do with it... I think this is from Joy of Cooking:<br /><br />3 c. cooked rice<br />4 c. milk<br />1/2 c. sugar<br />1 tsp. vanilla<br /><br />In a large heavy pot, combine rice, milk and sugar. Heat over medium, stirring constantly (especially towards the end), for 20-30 minutes. Remove from heat and stir in vanilla.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com4tag:blogger.com,1999:blog-12430075.post-30824596697117109812011-07-02T13:37:00.001-07:002011-07-02T13:39:46.647-07:00Greek SaladI just made <a href="http://simplyrecipes.com/recipes/dads_greek_salad/">this Greek salad</a>, except instead of tomatoes, green bell pepper and red onion, I used red and yellow bell pepper, white onion (that had been in the fridge so not as spicy), and jicama. I also added some orzo.<br /><br />It is so tasty! I made it for dinner tonight, perfect for a hot summer day...but I want to eat it all right now. This is a problem.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com0tag:blogger.com,1999:blog-12430075.post-67169459062061874852011-06-28T12:07:00.001-07:002013-02-02T11:22:32.867-08:00Oriental SaladI am on a salad kick this summer, same as most summers. This is my new every day salad, as in, I want to eat it every day. I've had it 3 days in a row now, but I think I better quit since it has sort of a lot of butter in it. Yikes!<br />
<br />
<span style="font-weight: bold;">Oriental Salad</span> (from Nanny)<br />
1/4 c. butter (half a stick)<br />
2 pkgs ramen noodles (just the noodles. Throw away that nasty packet of MSG that comes with)<br />
1/2 c. chopped almonds<br />
2 Tbsp. sesame seeds<br />
3/4 c. vegetable oil<br />
1/2 c. sugar<br />
1/2 c. rice vinegar<br />
1 Tbsp. soy sauce<br />
1 tsp. sesame oil<br />
3 lbs. coleslaw mix or you know, shredded cabbage, green & purple, and some carrots<br />
<br />
1. Brown butter in saucepan. Stir in ramen noodles, almonds and sesame seeds until everything is nice and brown and toasty. Transfer to bowl and wipe out saucepan.<br />
<br />
2. Combine oil, sugar, vinegar, soy sauce and sesame oil in saucepan. Whisk together and bring to a boil. Simmer for 1 minute and let cool.<br />
<br />
3. Put cabbage in large salad bowl, dump almond/sesame mixture on top, and toss with dressing. I think if you add some chicken, it could count as a whole meal.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com1tag:blogger.com,1999:blog-12430075.post-29832720035893521652011-06-04T08:43:00.000-07:002013-02-02T11:22:09.875-08:00I'm Back... Chocolate No Bakes :)Pregnancy is so weird. It makes you not want to cook, open your fridge, or even set foot in your kitchen... so after a long hiatus I am finally back. I'm almost 13 weeks now, mostly feeling better. But today I was feeling a little bit gnarly, so I made these little friends and then ate some, and voila! I am healed.<br />
<br />
<span style="font-weight: bold;">Chocolate No Bake Cookies... the Way-Reduced Sugar Version</span> (but still good)<br />
<span style="font-style: italic;">These are a nice cookie to make on a hot day because you don't have to turn on your oven! :)</span><br />
3 c. rolled oats<br />
6 Tbsp. cocoa<br />
1 stick butter (1/2 cup)<br />
1/2 c. sugar<br />
1/2 c. milk<br />
1/2 c. peanut butter<br />
1 tsp. vanilla<br />
<br />
1. In a large mixing bowl, combine oats and cocoa. Set aside<br />
<br />
2. In a medium sauce pan, combine butter, sugar and milk over medium heat. When the butter is mostly melted, bring to a boil. Boil and stir for exactly 1 minute. Stir in peanut butter until dissolved.<br />
<br />
3. Quickly stir butter mixture into oats. Stir well. Stir in vanilla. Plop little spoonfuls onto wax paper and let them cool. If it's really warm, plop them onto a cookie sheet covered with wax paper, and stick them in your fridge (or freezer if you're really in a hurry).emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com4tag:blogger.com,1999:blog-12430075.post-90080058127522760872011-06-04T08:38:00.001-07:002011-06-04T08:43:38.498-07:00Lindsey SaladThis is my new favorite salad. I had it at our friends' house and have made it since like 6 times!<br /><br />1/4 c. vegetable oil<br />1/8 c. sugar<br />1 Tbsp. cider vinegar<br />1/2 tsp. salt<br />a couple grinds black pepper<br /><br />Mix dressing together in a screw top jar and chill.<br />----<br />Lettuce - any crispy crunchy kind like romaine, ice berg, whatev<br />Bacon, cooked until crisp and crumbled (optional...but super tasty)<br />Chow mein noodles, crispy rice noodles, or uncooked Top Ramen noodles* (my personal choice)<br />sesame seeds<br />sliced toasted almonds<br />a couple green onions, chopped/snipped<br />feta cheese, crumbled<br /><br />I didn't put amounts in because you can just guess and see what looks good to you. This amount of dressing is plenty for 2 main dish salad helpings.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com0tag:blogger.com,1999:blog-12430075.post-30126421597092755472011-04-02T07:52:00.000-07:002011-04-02T08:21:29.351-07:00Chicken TacosChicken tacos don't really need a recipe - put some chicken, salsa and cheese in a tortilla right? But I saw this <a href="http://www.foodnetwork.com/recipes/bobby-flay/shredded-chicken-and-tomatillo-tacos-with-queso-fresco-recipe/index.html">Bobby Flay recipe</a> that sounded really good. I tried it. It was really good. Here's the simplified version.<br /><br /><span style="font-weight: bold;">Chicken Tomatillo Tacos</span><br />4 tomatillos<br />olive oil<br />1/2 small red onion<br />2 garlic cloves, peeled<br />1/2 c. chopped cilantro<br />juice of 1 lime<br />1 T. honey<br />1 c. shredded chicken (1 chicken breast?)<br />6 tortillas<br />1/2 c. crumbled feta cheese (this is supposed to be queso fresco but feta totally works)<br /><br />Saute the tomatillos in olive oil until browned on most sides. Place in food processor with onion, garlic, cilantro, lime juice, and honey. Pulse until mostly blended... to your liking. I like to see some red onion chunks... but no big chunks of raw garlic. :)<br /><br />Place chicken in tortillas, top with tomatillo salsa and sprinkle with feta.<br /><br />This made 6 smallish tacos/2 servings if you're super hungry like we were.emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com0tag:blogger.com,1999:blog-12430075.post-86140998526149702562011-03-02T10:24:00.001-08:002011-03-02T10:33:23.967-08:00Quinoa!I am so excited! I finally figured out what to do with quinoa!<br /><br />I saw a recipe in an <a href="http://www.marthastewart.com/everyday">Everyday Food</a> cookbook for a warm spinach salad with roasted shiitake mushrooms, quinoa and goat cheese. Not having any shiitakes nor goat cheese on hand, I did regular mushrooms <a href="http://howgreenismyvalley.blogspot.com/2010/01/balsamic-mushrooms.html">this way</a>, which I had already figured out is really tasty on a bed of spinach.<br /><br />But, I took a cue from this new recipe and put some just-cooked quinoa (I had had a package of it in my cupboard for the longest time because it isn't that good - just ask Mom) on top of the spinach along with the mushrooms and IT WAS GOOD! It made the spinach even more wilty and delicious.<br /><br />Oh yeah, and I shaved some parmesan on top, so we wouldn't miss the goat cheese. It worked.<br /><br />So - go forth and do likewise. Unless your name is Mom and you hate mushrooms. Guess what Mom - I have good news! I used the extra quinoa on another spinach salad today <span style="font-style: italic;">sans mushrooms</span>. I just heated it up, layered it over the spinach and then put some grapefruit segments and avocado slices, and topped it with <a href="http://howgreenismyvalley.blogspot.com/2010/11/seeds-in-your-teeth-dressing.html">Seeds in your Teeth dressing</a>. Turns out that quinoa benefits greatly from any kind of salad dressing.<br /><br />I am so happy! I wanted to love quinoa but I just couldn't... and now I do. Yippee!!emiliehttp://www.blogger.com/profile/03421843686645255207noreply@blogger.com3