January 31st, 2009 by alice
Tags: Cookies, Flour, Kingrthur, Molasses, Recipe, Soft
INGREDIENTS
- 2cups king arthurunbleached all-purpose flour
- 1teaspoonginger
- 1/4teaspooncloves
- 1/4teaspoonnutmeg
- 1teaspooncinnamon
- 1/2teaspoonsalt
- 1/2teaspoonbaking soda
- 5tablespoonsbutter
- 1/2cupsugar
- 1/2cupmolasses
- 1/3cupdark rum
DIRECTIONS
- Whisk together the flour, spices, salt and baking soda, and set aside.
- In a large bowl, beat together the butter and sugar, then beat in the molasses.
- Add the dry ingredients alternately with the rum.
- Using a cookie or muffin scoop, scoop out round balls of dough somewhere in size between a ping-pong ball and a golf ball, and place the balls on a parchment-lined or lightly greased baking sheet.
- Bake the cookies in a preheated 375°F oven for 11 to 12 minutes, until they crack on top but haven’t yet browned around the edges.
Posted in Recipes | No Comments »
January 31st, 2009 by alice
Tags: Italian, Meatball, Soup, Turkey
INGREDIENTS
- 2-3tablespoonsextra virgin olive oil
- 1largeonion, finely chopped
- 3garlic cloves, minced
- 2largecelery ribs, chopped
- 2largecarrots, chopped
- 1red bell pepper, chopped
- 2mediumzucchini, chopped
- 1 1/2tablespoonsitalian seasoning
- 1 (15 ounce)candiced tomatoes with juice
- 4 (15 ounce)canschicken broth(about 7-8 cups)
- 1cupwater(if needed)
- 1/2cupdry white wine
- fresh ground black pepper
- 1/2cupbarley
- salt
- 1 (16 ounce)bag fully cooked frozenturkey meatballs
- 2-3cups washedspinach leaves, stems removed
- freshly gratedparmesan cheeseor romano cheese
DIRECTIONS
- In a large soup pot, sauté the onion in oil for a couple of minutes, then add garlic, celery, carrots, and red bell pepper.Cook for about 15 minutes, stirring occasionally.
- Add zucchini and cook another 5 minutes.Add Italian Seasoning and cook for another few minutes.
- Add canned tomatoes, chicken broth, wine, barley and freshly ground black pepper.Simmer for 30 minutes.
- If too thick, add about a cup of water.Add frozen turkey meatballs; bring back to a boil and simmer another 20 minutes.
- Add spinach; simmer 5 more minutes.Taste and add salt, if necessary, and simmer another few minutes.
- Top each bowl with cheese and serve with salad and freshly baked bread or dinner rolls.(see Oatmeal Dinner Rolls.).
Posted in Recipes | No Comments »
January 31st, 2009 by alice
Tags: Dinner, Oatmeal, Rolls
INGREDIENTS
- 1cup2% low-fat milk
- 3/4cupwater
- 1/4cuphoney
- 1/4ouncedry yeast(about 1 tablespoon or 1 packet)
- 3tablespoonsbutter, melted
- 1largeegg, lightly beaten
- 4 1/2-5 1/2cupsall-purpose flour, divided
- 1cupoats
- 1 1/2teaspoonssalt
- cooking sprayor butter
DIRECTIONS
- Combine milk, ¾ cup water and honey in a small saucepan.Heat milk mixture over medium-high heat to 100° to 110° F; remove from heat.Dissolve yeast in milk mixture; let stand 5 minutes.Stir in butter and egg.
- Combine 4 cups flour, oats and salt in a large bowl, stirring well.Add yeast mixture to flour mixture; stir until a soft dough forms.Add more flour, ¼ cup at a time until dough pulls away from bowl.Turn out onto lightly floured surface and knead until smooth and elastic (about 10 minutes), adding more flour until dough is not sticky and becomes elastic.It’s ready if you poke with finger and it springs back.
- Place dough in large bowl coated with cooking spray or butter and turn to coat top.Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until doubled in size.
- Punch dough down, reshape into a ball, and return to bowl.Cover and let rise 1 hour or until doubled in size.
- Punch dough down; turn out onto a lightly floured surface.Knead dough 3 to 4 times, let rest 5 minutes. Divide into 24 equal portions and shape each portion into a ball.Place balls 1 inch apart on a baking sheet coated with cooking spray (or use parchment paper).Cover and let rise in a warm place (85°F), free from drafts, 30 minutes or until doubled in size.
- Preheat oven to 425°F.
- Brush tops of rolls with one of the following:melted butter; milk; or beaten egg white + 1 T. water.
- Bake rolls at 425°F for 12-15 minutes or until browned.Remove rolls from pan; cool on wire rack.
- Store when cooled in plastic bag for 3 days.
- Freeze for up to 1 month.
Posted in Recipes | No Comments »
January 31st, 2009 by alice
Tags: Glaze, Honey, Lemon, Mahi, Marinated
INGREDIENTS
- 2 (4 ounce)mahi mahi fillets
- 1 1/2tablespoonshoney, warm(preferably raw, but pasteurized is fine)
- 1 1/2tablespoonsred wine vinegar
- 3garlic cloves, crushed
- 1/2teaspoonlemon juice
- 1/2teaspoonhoisin sauce
- 3/4-1tablespoonolive oil
- 1/8teaspoonblack pepper, freshly ground
- 1/8teaspoonsalt(to taste)
- 1/4teaspoonginger powder
DIRECTIONS
- Butterfly cut the mahi-mahi fillets so that they are no more than 1/3 to 1/2 inches (80 to 125 mm) thick.
- In a small bowl combine the red wine vinegar, honey, garlic, and hoisin sauce. Stir until uniform.
- Place both the fish and sauce in a large bag and marinate in the fridge for no more than 20 minutes, making sure to coat the fillets evenly. *Marinating for longer than 20 minutes will start to break down the proteins in the fish.Trust me, you want to avoid that.
- When the fillets are done marinating remove them from the bag and set them aside for now.Reserve the marinade in the bag or a small bowl, you’ll use it later.
- Heat a medium sized skillet or wok on medium-high heat for 30 seconds (or until a drop of water will instantly boil when added to the pan).
- Add the olive oil and coat the pan evenly.
- As soon as the pan’s hot and coated add the fillets.Then sprinkle half of the salt, black pepper, and ginger powder onto the fillets, making sure to cover as much of the meat as possible.
- Let the fillets cook undisturbed for about 30 seconds or until you notice the edges of the meat beginning to white.
- Cook the fillets until their bottom sides start to caramelize and turn a light golden color (1-2 minutes); flip.
- Sprinkle the remaining salt, black pepper, and ginger powder on the fillets and continue cooking until each side is golden and the fillets are flaky (2-4 minutes, depending on thickness).
- Remove the fillets to a serving plate and cover.
- Add the reserved marinade to the pan and simmer on low heat until the resulting glaze turns golden-brown (1-3 minutes).*Make sure to scrape the bottom of the pan to add the fillet drippings to the glaze.
- Spoon the glaze over each fillet and serve.
Posted in Recipes | No Comments »
January 31st, 2009 by alice
Tags: Butter, Chicken, Hot, Way
INGREDIENTS
- 2teaspoonschili powder
- 1tablespooncurry powder
- 1/4teaspoonsalt
- 2lbschicken breasts(skinned and cubed)
-
Marinade
- 8ouncesyogurt
- 1tablespoonginger paste
- 1mediumgarlic clove, minced
- 1teaspoonchili powder
- 1teaspoonlemon juice
- 1teaspoongaram masala
- 1teaspoonsalt
-
Makhani sauce
- 1lbbutter
- 1/2teaspoongaram masala
- 1teaspoonginger paste
- 1garlic clove, minced
- 1-2serrano pepper, minced(these are HOT)
- 14ouncestomato puree
- 1/2teaspoonchili powder
- 1/2teaspoonground coriander
- 1/4teaspoonsalt
- 1cupwater
- 2teaspoonshoney
- 1/2teaspoonfenugreek leaves
- 3tablespoonsroasted cashews, ground
- 3/4cupheavy cream
DIRECTIONS
- Strain yogurt in muslin cloth 15 minute to drain off whey.
- Put chicken in gallon size zip lock bag.
- Combine the 2 teaspoons chili powder, 1 Tbl. curry powder and 1/4 teaspoons salt, add to chicken in bag and squish around to distribute seasonings, Set aside.
- Prepare marinade:.
- Mix chili powder, salt, garlic, ginger paste, lemon juice and garam masala, combine with yogurt.
- Add to chicken in the bag, squish around to distribute marinade, seal bag and Chill at least 4 hours
- Preheat oven to 450′.
- Remove chicken from marinade and place on baking pan, discard marinade.
- Bake 10-15 minute, turning occasionally, til cooked thoroughly.
- Makhani sauce:.
- Heat butter on med. in large non stick skillet, add garam masala, wait till it crackles. Add ginger paste, garlic and minced serrano pepper. Cook 2 minute, add tomato puree, chili powder, coriander, salt, and water bring to boil, reduce heat, simmer 10 minute Add honey, fenugreek leaves andground cashews, cook 5 minute.
- Add chicken and cream. Simmer til heated through.Serve over jasmine rice.
Posted in Recipes | No Comments »
