August 11th, 2006 by alice
Tags: Danish, Meatloaf
INGREDIENTS
-
For the Meatloaf
- 2lbsground pork
- 1egg
- 1/2 choppedonion
- 6tablespoons of crushedcroutonsor breadcrumbs
- 1cupwater, roughly
- 3/4teaspoonground ginger
- salt & pepper
- 1packagebacon
-
For the sauce
- 1cupheavy cream
- flour
- 1cuppan drippings, liquid from meatloaf pan
- served withpotatoes
DIRECTIONS
- For the meatloaf: Mix all of the ingredients and put the bacon on top, the strips next to each other but not overlapping.
- Put the loaf in an ovenproof pan with at least 1 1/2 inch high side.
- If the loaf is too mushy add more breadcrumbs.
- If it is too hard add more water.
- Pour the cream and one cup of water into the pan.
- Bake in oven at about 400 F for one hour.
- For the sauce: Pour one cup of the cream/water/fat from the pan into a pot.
- Taste with a bit of jelly and salt.
- Pour a bit of flour into a little water, mix it with no clumps and add to sauce until it has the right thickness.
- For the potatos: Peel.
- Slice into them every 1/8 inch, but not all the way through.
- Leave about 1/4-3/8s at the buttom.
- Put a little butter on top of each potato.
- Sprinkle with crushed crutons on top.
- Bake in oven at 400 F until done, depends on type of potato.
- The potato should not be too hard/raw.
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August 11th, 2006 by alice
Tags: Bread, Cranberryange, Quick
INGREDIENTS
- 2cupsall-purpose flour
- 3/4cupsugar
- 1 1/2teaspoonsbaking powder
- 3/4teaspoonsalt
- 1/2teaspoonbaking soda
- 1/4cupmargarine or butter, softened
- 1tablespoonorange zest
- 3/4cuporange juice
- 1egg
- 1cupcranberries, chopped(fresh or frozen)
- 1/2cupnuts (optional)
- 1tablespoonorange juice
- 1cup siftedpowdered sugar
- enough extraorange juice, to reach drizzling consistency
DIRECTIONS
- Grease/spray bottom only of a 8×4 or 9×5 loaf pan.
- Combine flour, sugar, baking powder, salt, and baking soda Add margarine and mix until crumbly.
- Add peel, 3/4 c orange juice, and egg; stir until moistened Add cranberries and nuts.
- Pour batter (it will be thick) into pan and bake until a knife comes clean from the center.
- For a 8″ loaf, about 75 min; for a 9″ loaf, about 55-65 min at 350F (watch after about 50 min, depending on your oven).
- Loosen sides from pan, remove& cool completely.
- When cool, prepare glaze: combine 1 T orange juice, 1 c sifted powdered sugar, and enough extra OJ to drizzle.
- Drizzle over top of loaf and enjoy!
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August 11th, 2006 by alice
Tags: Edamame, Garlic, Hummus, Spinach
INGREDIENTS
- 3/4cup boilededamame, shells removed
- 1cupfrozen chopped spinach(1 small package)
- 1 (12 ounce)cangarbanzo beans, drained
- 6garlic cloves(this can be very strong, if you have an aversion to STRONG garlic taste, reduce the garlic!)
- 1/2cuptahini
- 1/4-1/2cupolive oil(I usually add the amount I need to get the consistency right)
- 2teaspoonssea salt(about)
- 1tablespoonred pepper flakes(I love these(but they make the hummus VERY HOT)(optional)
DIRECTIONS
- Combine all in food processor.
- Add olive oil (Water, or the”juice” of the garbanzo beans, if you wish)–either of these reduce fat to desired consistency.
- This is EVEN better leftover.
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August 11th, 2006 by alice
Tags: Minestrone
INGREDIENTS
- 1 1/2cups cookedgarbanzo beans
- 1/2cupdry pasta
- 1cup choppedfresh tomatoes
- 3tablespoonsolive oil
- parmesan cheese
- 1cup choppedonions
- 4-5clovesgarlic, crushed
- 1cup mincedcelery
- 1cup cubedcarrots
- 1cup cubedeggplantsor zucchini
- 1cup choppedgreen peppers
- 2teaspoonssalt
- 1/4teaspoonblack pepper
- 1teaspoonoregano
- 1/2cup choppedfresh parsley
- 1teaspoonbasil
- 2cupstomato puree
- 3 1/2cupswateror beef stock
- 3tablespoonsdry red wine
DIRECTIONS
- In a soup kettle, saute garlic and onions in olive oil until they are soft and translucent.
- Add 1 tsp salt, carrot, celery and eggplant/ zucchini.
- If you use zucchini, add it with the green pepper.
- Mix well.
- Add oregano, black pepper, stock, puree, cooked beans and wine.
- Cover and simmer 15 minutes.
- Add tomatoes and remaining salt.
- Keep at the lowest heat until 10 minutes before you plan to serve.
- Then, heat the soup to a boil, add the pasta, and boil gently until the pasta is tender.
- Serve immediately, topped with parsley and parmesan.
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August 11th, 2006 by alice
Tags: Breakfast, Cake, Ciambellone, Waterbased
INGREDIENTS
- 5eggs
- 500gwhole wheat flour
- 400gwhite sugar(or half white and half dark brown)
- 4teaspoonsbaking powder
- 300mlvegetable oil
- 200mlwater(or any infusion you like, lukewarm)
- 1/2teaspoonlemons, rind of, grated
- 1/4teaspoonsalt
DIRECTIONS
- Preheat oven to 350°F (175°C).
- Sift togather flour, salt and baking powder, set aside.
- With an electric mixer beat eggs with sugar until light and fluffy.
- Add oil to eggs and gradually beat in flour and lemon peel.
- At last add water gradually until consistency is right.
- You may need more or less water depending on type of flour and ambient conditions.
- Avarage measure is 200ml.
- Beat until batter is smooth.
- Grease and flour a 9-10 inches tube pan (essential for this water-based cake to cook perfectly inside).
- Pour batter in the prepared pan and bake in the oven for about 50 min.
- Check the cake with a long cake tester to reach the inside.
- This cake freezes well.
- You may add chocolate chips or grated nuts, coconut, small pieces of fruits, raisins, etc.
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