January 9th, 2007 by alice
Tags: Cookies, Flax, Meal
INGREDIENTS
- 1/2cupbutter
- 3/4cupsugar
- 1teaspoonvanilla
- 1egg whiteor egg white
- 1 1/2cupswhole wheat pastry flour
- 1cupalmond meal
- 1/2cupflax seed meal
- 1/4teaspoonsalt
- 1/2teaspoonbaking soda
-
glaze
- 1tablespoonpowdered sugar
- water, to mix
DIRECTIONS
- mix.
- chill.
- roll.
- cut.
- cook.
- glaze.
- enjoy!
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January 9th, 2007 by alice
Tags: Asian, Grilled, Salmon
INGREDIENTS
- 3lbs freshsalmon fillets
- 2tablespoonsDijon mustard
- 3tablespoonssoy sauce
- 6tablespoonsolive oil
- 1/2teaspoon mincedgarlic
DIRECTIONS
- Heat grill and brush rack with olive oil to prevent fish from sticking.
- Whisk together the mustard, soy sauce, olive oil and garlic.
- Drizzle about half of the marinade onto the salmon and allow it to sit about 10 minutes.
- Place salmon skin side down on the hot grill; discard the marinade the fish was sitting in.
- Grill salmon approximately 4-5 minutes on each side (or longer as you prefer).
- Transfer the fish to a plate, skin-side down, and spoon the remaining marinade on top.
- Allow fish to rest about 10 minutes.
- Remove the skin and serve.
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January 9th, 2007 by alice
Tags: Pad, Thai
INGREDIENTS
- 250g stickrice noodles
- 2lemons, juice of
- 2tablespoonsfish sauce
- 2tablespoonsbrown sugar
- 2tablespoonspeanut oil
- 2chicken breast fillets, finely sliced
- 500ggreen shrimp, peeled,deveined
- 3green onions, thinly sliced diagonally
- 2smallred chilies, finely chopped
- 2eggs, lightly beaten
- 1cupbean sprouts, tails removed
- 1/4cuproasted peanuts, finely chopped
- 1/2cupfresh coriander leaves
- lime wedges, to serve
DIRECTIONS
- Place the noodles in a bowl and cover with hot water;allow to stand until just tender, drain and rinse under cold water, drain.
- Combine lemon juice fish sauce and sugar in a jug, whisking to combine.
- Heat a wok over high heat, add the oil swirling to coat.
- Add the chicken, stir fry for 2 minutes, add the prawns, onions and chillies.
- Stir fry for 2-3 minutes or until the prawns have turned pink.
- Add the noodles and stir fry for another 2 minutes.
- Add the lemon juice mixture to wok, toss to combine.
- Slowly pour the eggs over noodles.
- Stir fry for 1 minute.
- Add the sprouts and toss well.
- Spoon onto plates, sprinkle with the peanuts and coriander and serve with the lime wedges.
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January 9th, 2007 by alice
Tags: Battered, Beer, Chipotle, Honey, Shrimp
INGREDIENTS
- 1cupall-purpose flour
- 1 1/2teaspoonscayenne pepper
- 1teaspoonsalt
- 1/2teaspoonbaking powder
- 1teaspoongranulated sugar
- 8ouncesbeer
- flour, for dusting
- 3-4cupspeanut oil(for frying)
- 1 1/4lbsrock shrimpor peeled whiteshrimp
-
CHIPOTLE HONEY DIPPING SAUCE
- 2chipotle chiles, stemmed and seeded
- 1tomato, cored and cut in quarters
- 1/2smallonion, peeled and sliced
- 1clovegarlic, peeled
- 1/2cupwater
- 1teaspoonsalt
- 1/4cuphoney
- 2tablespoonsred wine vinegar
DIRECTIONS
- Combine 1 cup of the flour with the cayenne, salt, sugar and baking powder in a medium bowl.
- Add beer all at once and whisk until smooth.
- Set aside at least 1/2 hour.
- Heat oil to deep-fry temperature (350/) in a large saucepan.
- Test oil by sprinkling a few drops of batter and if they rise to the surface, the oil is ready.
- Toss the shrimps in the flour for dusting and toss to coat evenly, then pat off excess.
- Drop a few at a time first in the batter then into the hot oil and fry until lightly golden and crispy– about 2 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Serve immediately with the following dipping sauce.
- DIPPING SAUCE: In a small saucepan, bring chiles, tomato, water, onion, garlic and salt to a boil and reduce to a simmer.
- Cook, slowly, covered for 15 minutes, then puree in a blender until smooth transfer to a small bowl and add honey and vinegar.
- Serve at room temperature as a dipping sauce with shrimp.
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January 9th, 2007 by alice
Tags: Best, Butterscotch, Buttery, Cookies, Pecan, The
INGREDIENTS
- 1cupbutter, room temp(no substitutions)
- 1cupsugar
- 1cup packedbrown sugar
- 2eggs
- 1teaspoonmaple extract(use ONLY maple extract)
- 2cupsflour
- 2cups finely blended large flakeoats(I do mine on the food processor)
- 1/2teaspoonsalt
- 1teaspoonbaking powder
- 1teaspoonbaking soda
- 1 (12 ounce)packagebutterscotch chips
- 1 1/2cups choppedpecan nuts
DIRECTIONS
- Set oven to 375 degrees.
- Grease a cookie sheet.
- Measure 2 cups oatmeal, and grind until fine powder.
- Using a mixer, cream butter, sugar and brown sugar very well mixed.
- Beat in eggs and maple extract until well combined.
- Sift together flour, finely blended oatmeal, salt, baking powder and baking soda.
- Add to creamed mixture; blend until well combined.
- Stir in butterscotch chips and nuts.
- Drop from tablespoon onto greased cookie sheet, placing 2-inches apart.
- Bake for 10-12 mins (watch closely as these bake very fast).
- Note: for crispier cookie, bake a little longer.
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