2 Tbs. and 1 1/2 tsp olive oil
1-1/4 onion, chopped
2-1/2 large granny smith apple-peeled, cored adn diced
1/4 cup and 1 Tbs balsamic vinegar
1-1/4 cup dried cranberries
salt and pepper
5(6oz) boneless pork chops
2 Tbs. and 1-1/2 tsp olive oil
Heat 1 tbs olive oil in a skillet over medium heat. Stir in the onion and apple; cook and stir for 5 minutes. Stir in the cranberries and balsamic vinegar, and continue cooking until the apple and onions have softened, about 5 minutes. Season to taste with salt and pepper, then scrape the mixture onto a plate and refridgerate until cold.
Preheat the oven to 350 degrees. Lightly grease a baking dish
Cut a large pocket into the pork chops. Stuff the cooled apple mixture into the pork chops, and secure with toothpicks if needed. Heat teh remainng oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper to taste then place them in the hot skillet. Cook on each side until browned, about 3 mintues, then transfer to a baking dish. Top with the remaining apple mixture and cover teh baking dish with aluminum foil.
Bake in preheated oven until the pork is no longer pink in the center, about 40 minutes depeding on the thickness fo the pork chops. Uncover, and bake about 10 more minutes or until the apple mixture has browned around the edges.
I made this with chicken and we liked it, haven't tried the pork chops though.
Showing posts with label Dairy Free. Show all posts
Showing posts with label Dairy Free. Show all posts
Thursday, September 22, 2011
Balsamic Honey Glazed Pork Chops
2 Pork Loin Chops
Olive Oil
Salt and pepper
2 Cloves garlic, crushed
2 Tbs. honey
1/2 c. balsamic vinaigrette dressing
Heat enuogh olive oil to lightly coat your frying pan. Heat oil on medium high heat. Crush the cloves of garlic and rub on pork chops both sides, add salt and pepper to taste. Add pork chops to the heated oil.
Brown pork chops on each side (about 2 min per side). Once browned, reduce heat to medium low. Add balsamic vinaigrette adn honey to the frying pan.
Coat the pork chop in the sacue and simmer for 10 minutes.
* you can marinate the pork chops in balsamic vinegar for 2 hours to get a stronger flavor.
Olive Oil
Salt and pepper
2 Cloves garlic, crushed
2 Tbs. honey
1/2 c. balsamic vinaigrette dressing
Heat enuogh olive oil to lightly coat your frying pan. Heat oil on medium high heat. Crush the cloves of garlic and rub on pork chops both sides, add salt and pepper to taste. Add pork chops to the heated oil.
Brown pork chops on each side (about 2 min per side). Once browned, reduce heat to medium low. Add balsamic vinaigrette adn honey to the frying pan.
Coat the pork chop in the sacue and simmer for 10 minutes.
* you can marinate the pork chops in balsamic vinegar for 2 hours to get a stronger flavor.
Thursday, June 2, 2011
Honey Ginger Chicken Breasts
Marinade:
1/3 cup of honey
1 tbsp fresh ginger, minced
1 tbsp fresh lemon juice
1 tbsp cider vinegar
1 tbsp soy sauce
1 tsp toasted sesame oil
1/2 tsp orange zest
1/2 tsp Worcestershire sauce
4 cloves of garlic, minced
Juice from 1/2 an orange
2 boneless, skinless chicken breasts, trimmed of fat
Combine the ingredients in a large zip lock bag, seal and shake well. Add the chicken breasts and toss to coat evenly. Place in the refrigerator for at least 2 hours, turning occasionally.
Other ingredients:
Cooking spray
Sea salt and freshly cracked pepper, to taste
1 tsp cornstarch
1 tsp water
Sesame seeds
Green onions
Remove chicken from bag, reserving marinade. Heat a large skillet coated with cooking spray over medium heat. Place the chicken breasts in the skillet and cook for 7-8 minutes then flip. (I wiped out the pan with a paper towel when I flipped them so the chicken wouldn't burn from the sugar in the marinade). Cook for an additional 4-5 minutes or until the chicken is cooked and the juices run clear.
While the chicken is cooking, strain the marinade through a sieve, discard the solids. Place marinade into a saucepan; bring to a boil. Cook 3 minutes. Combine the cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to saucepan, stirring with a whisk, cook for 1 minute. Remove from heat.
Let the chicken rest for 5 minutes; slice the breasts into thin strips then drizzle with sauce. Sprinkle the top with sesame seeds and green onions. Serve with more sauce on the side. Enjoy.
From: For the Love of Cooking
1/3 cup of honey
1 tbsp fresh ginger, minced
1 tbsp fresh lemon juice
1 tbsp cider vinegar
1 tbsp soy sauce
1 tsp toasted sesame oil
1/2 tsp orange zest
1/2 tsp Worcestershire sauce
4 cloves of garlic, minced
Juice from 1/2 an orange
2 boneless, skinless chicken breasts, trimmed of fat
Combine the ingredients in a large zip lock bag, seal and shake well. Add the chicken breasts and toss to coat evenly. Place in the refrigerator for at least 2 hours, turning occasionally.
Other ingredients:
Cooking spray
Sea salt and freshly cracked pepper, to taste
1 tsp cornstarch
1 tsp water
Sesame seeds
Green onions
Remove chicken from bag, reserving marinade. Heat a large skillet coated with cooking spray over medium heat. Place the chicken breasts in the skillet and cook for 7-8 minutes then flip. (I wiped out the pan with a paper towel when I flipped them so the chicken wouldn't burn from the sugar in the marinade). Cook for an additional 4-5 minutes or until the chicken is cooked and the juices run clear.
While the chicken is cooking, strain the marinade through a sieve, discard the solids. Place marinade into a saucepan; bring to a boil. Cook 3 minutes. Combine the cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to saucepan, stirring with a whisk, cook for 1 minute. Remove from heat.
Let the chicken rest for 5 minutes; slice the breasts into thin strips then drizzle with sauce. Sprinkle the top with sesame seeds and green onions. Serve with more sauce on the side. Enjoy.
From: For the Love of Cooking
Coconut Sticky Chicken
6-8 boned, skinned chicken thighs (about 1½ lbs.)
2/3 cup canned coconut milk
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes
Sauce:
¾ cup rice vinegar
½ cup sugar
3 tablespoons soy sauce
1 teaspoon hot chili flakes
4-5 green onions, finely chopped
1 Tbsp. cornstarch
2 Tbsp. cold water
Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.
Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). I cooked on my George Foreman Grill for 4-5 minutes. Baste frequently with remaining marinade…and use it all (I didn't do this on my Foreman Grill, but it would be great to do on the outdoor grill).
Transfer thighs to a warm platter and pour the sauce evenly over meat; garnish with green onions.
Sauce:
In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to around ½ cup, 8 to 10 minutes. Mix your corn starch and water and add to the mixture. Cook until thick, but not too thick...it doesn't taste as good if it is too thick. Use hot. Makes approximately ½ cup of glaze.
*If you don't have a grill or George Foreman, you can easily cook on the stove.
2/3 cup canned coconut milk
1 tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes
Sauce:
¾ cup rice vinegar
½ cup sugar
3 tablespoons soy sauce
1 teaspoon hot chili flakes
4-5 green onions, finely chopped
1 Tbsp. cornstarch
2 Tbsp. cold water
Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.
Lift chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown on both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). I cooked on my George Foreman Grill for 4-5 minutes. Baste frequently with remaining marinade…and use it all (I didn't do this on my Foreman Grill, but it would be great to do on the outdoor grill).
Transfer thighs to a warm platter and pour the sauce evenly over meat; garnish with green onions.
Sauce:
In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to around ½ cup, 8 to 10 minutes. Mix your corn starch and water and add to the mixture. Cook until thick, but not too thick...it doesn't taste as good if it is too thick. Use hot. Makes approximately ½ cup of glaze.
*If you don't have a grill or George Foreman, you can easily cook on the stove.
Saturday, May 21, 2011
Poached Salmon on Citrus Salad
I make this salmon at work, it is super easy and they seem to love it.
1 lime
6 oranges
4 (4oz) skinless salmon fillets, about 1 inch thick
1/4 cup olive oil
1 tsp sugar
2 Tbs. cooking oil
6 wonton wrappers, cut 1/2-inch thick strips
4 cups arugula or baby spinach
1. Finely shred 1 teaspoon peel from lime; set aside. Juice lime and 2 oranges; reserve 1/4 cup juice for dressing. Pour remaining in large nonstick skillet with lime peel and 1/2 cup water. Bring to a boil; add salmon. Reduce heat. Simmer, covered, 8 to 12 minutes, until fish easily flakes with fork.
2. Meanwhile, for dressing, in bowl whisk together reserved juice, olive oil, and sugar; season with salt and pepper.
3. In a second large skillet heat cooking oil over medium-high. Cook wontons, 1 to 2 minutes, stirring often, until crisp.
4. Peel and section remaining oranges. Drizzle dressing on greens, oranges, and salmon. Pass wontons.
I didn't make the wontons to go with this recipe, but I'm sure they are probably good with it.
1 lime
6 oranges
4 (4oz) skinless salmon fillets, about 1 inch thick
1/4 cup olive oil
1 tsp sugar
2 Tbs. cooking oil
6 wonton wrappers, cut 1/2-inch thick strips
4 cups arugula or baby spinach
1. Finely shred 1 teaspoon peel from lime; set aside. Juice lime and 2 oranges; reserve 1/4 cup juice for dressing. Pour remaining in large nonstick skillet with lime peel and 1/2 cup water. Bring to a boil; add salmon. Reduce heat. Simmer, covered, 8 to 12 minutes, until fish easily flakes with fork.
2. Meanwhile, for dressing, in bowl whisk together reserved juice, olive oil, and sugar; season with salt and pepper.
3. In a second large skillet heat cooking oil over medium-high. Cook wontons, 1 to 2 minutes, stirring often, until crisp.
4. Peel and section remaining oranges. Drizzle dressing on greens, oranges, and salmon. Pass wontons.
I didn't make the wontons to go with this recipe, but I'm sure they are probably good with it.
Saturday, March 26, 2011
Twice Baked Potatoes
This is a recipe my boss really likes. I have only tasted a bite of them, but they tasted pretty good if you like cumin.
4 potatoes
3-1/2 X 3-1/2 in. banana squash
1 Tbs. butter or dairy free margarine
1/4 tsp. cumin
1/2 tsp. salt
1/8 tsp pepper
Milk or rice milk
Wrap the banana squash in tin foil and bake the banana squash and potatoes for 1 hour and 10 minutes, at 400 degrees. (Place banana squash on the upper wrack so it does not cook as fast. When the potatoes are cooked cut them in half and hallow them out. Scrape the banana squash into the same bowl and add the butter, cumin, salt, pepper, and just enough milk to give them the correct consistency. Spoon the mashed potatoes back into the potato skins and sprinkle with paprika. Bake just long enough to heat them up.
4 potatoes
3-1/2 X 3-1/2 in. banana squash
1 Tbs. butter or dairy free margarine
1/4 tsp. cumin
1/2 tsp. salt
1/8 tsp pepper
Milk or rice milk
Wrap the banana squash in tin foil and bake the banana squash and potatoes for 1 hour and 10 minutes, at 400 degrees. (Place banana squash on the upper wrack so it does not cook as fast. When the potatoes are cooked cut them in half and hallow them out. Scrape the banana squash into the same bowl and add the butter, cumin, salt, pepper, and just enough milk to give them the correct consistency. Spoon the mashed potatoes back into the potato skins and sprinkle with paprika. Bake just long enough to heat them up.
Thursday, February 17, 2011
Boiled Raisin Cookies
I don't usually like raisins, but I made these at work and they were really good. I think they would be good with our without the Raisins, but the ones I made had them.
2 c raisins
1 c water
2 c brown sugar
1/2 c shortening
2 eggs
1/2 tsp salt
1 tsp vanilla
1/2 c raisin liquid (from the boiling water
3 c flour
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves
1 c nuts
2 c raisins (the boiled raisins from above).
Boil raisins in water. Cream sugar and shortening. Add the rest of the ingredients. Drop onto cookie sheet. Bake at 350 degrees for 10-12 minutes.
(Kenzie's Post)
2 c raisins
1 c water
2 c brown sugar
1/2 c shortening
2 eggs
1/2 tsp salt
1 tsp vanilla
1/2 c raisin liquid (from the boiling water
3 c flour
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves
1 c nuts
2 c raisins (the boiled raisins from above).
Boil raisins in water. Cream sugar and shortening. Add the rest of the ingredients. Drop onto cookie sheet. Bake at 350 degrees for 10-12 minutes.
(Kenzie's Post)
Shrimp Linguine
Ingredients:
1(8oz) pkg linguine Pasta (Gluten-free if needed)
1 1/2 Tbs. Olive Oil
4 cloves garlic, minced
1/8 cup onion, minced
1 cup chicken broth
1 cup rice milk
salt to taste
1/2 tsp freshly ground black pepper
1 lb. fresh shrimp, peeled and de-veined
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil
2 Tbs. corn starch
Bring a large pot of lightly salted water to a boil. Add linguine, and cool for 9 to 13 minutes or until all done; drain. Heat oil in a large saucepan over medium heat, and saute onion and garlic about 1 minutes. Mix cornstarch into rice milk until dissolved, then add rice milk to pan. Stir and cook until thickened. Add chicken broth to thin out sauce. Add parsley and basil. Cook the shrimp if needed. Stir the shrimp adn cooked sauce into the cooked linguine until well coated. Garnish with Parmesan cheese.
(Kenzie's Post)
1(8oz) pkg linguine Pasta (Gluten-free if needed)
1 1/2 Tbs. Olive Oil
4 cloves garlic, minced
1/8 cup onion, minced
1 cup chicken broth
1 cup rice milk
salt to taste
1/2 tsp freshly ground black pepper
1 lb. fresh shrimp, peeled and de-veined
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh basil
2 Tbs. corn starch
Bring a large pot of lightly salted water to a boil. Add linguine, and cool for 9 to 13 minutes or until all done; drain. Heat oil in a large saucepan over medium heat, and saute onion and garlic about 1 minutes. Mix cornstarch into rice milk until dissolved, then add rice milk to pan. Stir and cook until thickened. Add chicken broth to thin out sauce. Add parsley and basil. Cook the shrimp if needed. Stir the shrimp adn cooked sauce into the cooked linguine until well coated. Garnish with Parmesan cheese.
(Kenzie's Post)
Rosemary Pork Tenderloin
2 pork tenderloins
3 Tbs olive oil
1 Tbs white wine vinegar
1 Tbs soy sauce
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, crushed
1 tbs chopped fresh rosemary
Combine marinade ingredients and pour over pork in a ziploc bag. Marinate several hours or overnight in refrigerator. Grill on the barbeque or broil in the oven, turning often until internal temperature reaches 145 degrees. let stand 10 minutes, tented loosely with foil, before slicing (temperature will rise to 155 degrees while standing). Slice and serve.
(Posted by Kenzie)
3 Tbs olive oil
1 Tbs white wine vinegar
1 Tbs soy sauce
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, crushed
1 tbs chopped fresh rosemary
Combine marinade ingredients and pour over pork in a ziploc bag. Marinate several hours or overnight in refrigerator. Grill on the barbeque or broil in the oven, turning often until internal temperature reaches 145 degrees. let stand 10 minutes, tented loosely with foil, before slicing (temperature will rise to 155 degrees while standing). Slice and serve.
(Posted by Kenzie)
Maple Salmon
From Keeping up Cooking
6 (6-ounce) salmon fillets
1/4 cup brown sugar
1/4 cup pure maple syrup
3 Tbs low-sodium soy sauce
1 Tbs Dijon mustard
1/4 tsp pepper
1/4 cup sliced almonds
Place salmon in a 9"X13" greased baking dish. Combine sugar, syrup, soy sauce, mustard and pepepr. Pour mixture over salmon. Cover with foil and bake at 425 degrees for 10 minutes. Remove foil and sprinkle fillets with almonds. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve hot.
(Posted By Kenzie)
6 (6-ounce) salmon fillets
1/4 cup brown sugar
1/4 cup pure maple syrup
3 Tbs low-sodium soy sauce
1 Tbs Dijon mustard
1/4 tsp pepper
1/4 cup sliced almonds
Place salmon in a 9"X13" greased baking dish. Combine sugar, syrup, soy sauce, mustard and pepepr. Pour mixture over salmon. Cover with foil and bake at 425 degrees for 10 minutes. Remove foil and sprinkle fillets with almonds. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve hot.
(Posted By Kenzie)
Teriyaki Chicken
This recipe is kind of intense, but it is really good. After Rob informed me it was his third favorite meal I decided it was blog worthy. Enjoy
Ingredients for the chicken marinade:
4lbs of dark chicken meat (If you have a butcher shop near by, you can get them easily. If you do not, then you have to buy some skinless chicken thighs, bone them, but do not trim off the fat. No swapping to chicken breast, as it is not going to come out good at all!)
3 cups water
½ cup vegetable oil
½ tsp garlic powder
½ tsp white pepper
½ cup Kikkoman soy sauce
½ cup sherry cooking wine or a ½ cup substitute
Sherry Wine Substitute:
1/8 cup vinegar
1/8 cup water
1 tsp sugar
Broth/soup for the sauce:
(You can use store bought unsalted chicken broth)
1 carrot, cut into pieces
1 small piece of ginger
1 onion diced in four
2 cloves of garlic smashed
2 tbsp of Kikkoman soy sauce
2-4 oz cabbage
6 cups water
Teriyaki Sauce:
3 cups of stock, homemade or store bought
1/5 cup Kikkoman soy sauce
½ cup Kikkoman Teriyaki sauce
4 tbsp light brown sugar
11/2 tbs corn starch
1/5 cup cold water
Directions for chicken marinade:
Cut the chicken in bite-size pieces together with the fat. Place the chicken in a large container. Mix the sherry-wine-substitute- ingredients. Add water to the container with chicken, and sherry wine or substitute. Add garlic powder, white pepper, oil and soy sauce.
Put on a pair of gloves, mix all of the ingredients and start massaging the heck out of the chicken pieces. It usually takes me about 15-20 minutes. Once you are done, cover the container and place it in the refrigerator overnight.
If you are making the stock yourself, add whatever leftovers you have from the chicken. In a medium pot place chicken trims, bones, soy sauce, smashed garlic, carrots, onions, ginger root, cabbage and water. Bring to a boil, turn the heat down to medium-low, cover the pot with the lid and let it simmer overnight. (not the best smell)
If you are using store-bout chicken broth, measure 3 cups of it, in a small saucepan bring it to boil, add a couple of very small slices of ginger root, tiny bit of minced garlic and cook for about 20-30 minutes. Fish out the ingredients, creating a nice golden broth.
In the morning separate the stock from the remaining ingredients. Discard the vegetables and all, leaving only the stock.
Measure out 2 cups of broth from the stock you cooked, if you used store bought and it reduced too much while cooking then measure out enough extra to equal 2 cups. Bring it to a slight boil.
Meanwhile, mix the starch in 1/5 cup cold water and keep it aside until needed.
Add teriyaki sauce, soy sauce, and sugar into the slightly boiling broth, mix eerythign well ad turn the heat down to medium-low.
Add the starch mixture (give it a stir one more time before you add it). Mix the sacue very, very, well to prevent any type of lumps. Give it thirty seconds to accept the star4ch and thicken up. Your sauce should only be thick enough to leave a glaze on the spoon, or stick to the side of the pot if you splash a little bit of it – no thicker. Remove the sauce from the heat and start working the chicken.
Take the chicken out of the fridge. This is the not so fun part. Start mixing the chicken with the whisk, unless you have a standing mixer, then use the dough hook and turn it no. The chicken/marinade mix needs to run at least for 30 minutes. You will know it is done because all of the fat will be separated to look almost like a fatty white snow. This step cannot be omitted.
Once you are done with mixing the chicken, it is time to cook it. You can cook it either on a grill or a skillet. Both methods are good and the procedure is the same for both. Turn the heat up to maximum, spread just a little bit of oil on the surface, dump a portion of the chicken and let it cook 5 minutes on each side. Do not disturb the chicken while it is cooking. Once 10 minutes are up, pour some of the sauce over it, toss the chicken with the sauce once or twice, and its done!
Serve with rice and steamed vegetables. Pour some of the sauce on top of the chicken once you start serving.
(Kenzie's Recipe)
Ingredients for the chicken marinade:
4lbs of dark chicken meat (If you have a butcher shop near by, you can get them easily. If you do not, then you have to buy some skinless chicken thighs, bone them, but do not trim off the fat. No swapping to chicken breast, as it is not going to come out good at all!)
3 cups water
½ cup vegetable oil
½ tsp garlic powder
½ tsp white pepper
½ cup Kikkoman soy sauce
½ cup sherry cooking wine or a ½ cup substitute
Sherry Wine Substitute:
1/8 cup vinegar
1/8 cup water
1 tsp sugar
Broth/soup for the sauce:
(You can use store bought unsalted chicken broth)
1 carrot, cut into pieces
1 small piece of ginger
1 onion diced in four
2 cloves of garlic smashed
2 tbsp of Kikkoman soy sauce
2-4 oz cabbage
6 cups water
Teriyaki Sauce:
3 cups of stock, homemade or store bought
1/5 cup Kikkoman soy sauce
½ cup Kikkoman Teriyaki sauce
4 tbsp light brown sugar
11/2 tbs corn starch
1/5 cup cold water
Directions for chicken marinade:
Cut the chicken in bite-size pieces together with the fat. Place the chicken in a large container. Mix the sherry-wine-substitute- ingredients. Add water to the container with chicken, and sherry wine or substitute. Add garlic powder, white pepper, oil and soy sauce.
Put on a pair of gloves, mix all of the ingredients and start massaging the heck out of the chicken pieces. It usually takes me about 15-20 minutes. Once you are done, cover the container and place it in the refrigerator overnight.
If you are making the stock yourself, add whatever leftovers you have from the chicken. In a medium pot place chicken trims, bones, soy sauce, smashed garlic, carrots, onions, ginger root, cabbage and water. Bring to a boil, turn the heat down to medium-low, cover the pot with the lid and let it simmer overnight. (not the best smell)
If you are using store-bout chicken broth, measure 3 cups of it, in a small saucepan bring it to boil, add a couple of very small slices of ginger root, tiny bit of minced garlic and cook for about 20-30 minutes. Fish out the ingredients, creating a nice golden broth.
In the morning separate the stock from the remaining ingredients. Discard the vegetables and all, leaving only the stock.
Measure out 2 cups of broth from the stock you cooked, if you used store bought and it reduced too much while cooking then measure out enough extra to equal 2 cups. Bring it to a slight boil.
Meanwhile, mix the starch in 1/5 cup cold water and keep it aside until needed.
Add teriyaki sauce, soy sauce, and sugar into the slightly boiling broth, mix eerythign well ad turn the heat down to medium-low.
Add the starch mixture (give it a stir one more time before you add it). Mix the sacue very, very, well to prevent any type of lumps. Give it thirty seconds to accept the star4ch and thicken up. Your sauce should only be thick enough to leave a glaze on the spoon, or stick to the side of the pot if you splash a little bit of it – no thicker. Remove the sauce from the heat and start working the chicken.
Take the chicken out of the fridge. This is the not so fun part. Start mixing the chicken with the whisk, unless you have a standing mixer, then use the dough hook and turn it no. The chicken/marinade mix needs to run at least for 30 minutes. You will know it is done because all of the fat will be separated to look almost like a fatty white snow. This step cannot be omitted.
Once you are done with mixing the chicken, it is time to cook it. You can cook it either on a grill or a skillet. Both methods are good and the procedure is the same for both. Turn the heat up to maximum, spread just a little bit of oil on the surface, dump a portion of the chicken and let it cook 5 minutes on each side. Do not disturb the chicken while it is cooking. Once 10 minutes are up, pour some of the sauce over it, toss the chicken with the sauce once or twice, and its done!
Serve with rice and steamed vegetables. Pour some of the sauce on top of the chicken once you start serving.
(Kenzie's Recipe)
Monday, October 4, 2010
Chewy Granola Bars
These are just the right consistency for me. They are chewy with a tiny bit of crunch.
2 cups old-fashioned oats
1/2 c. flax seed, milled
1/4 c. quinoa
3/4 c. shelled sunflower seeds
1 c. chopped nuts (any kind or combination)
1 c. shredded coconut
1/2 to 1 tsp. cinnamon (desired amount)
1/2 tsp. salt
1/2 c. brown sugar or organic agave nectar
1/2 c. honey
2 tsp. molasses or corn syrup
4 T. butter (dairy free margarine for dairy free)
2 tsp. vanilla
4 T. peanut butter
1 c. dried, chopped fruit (optional)
1. Mix first 8 ingredients together and place on a rimmed baking sheet. Toast in a 400 degree oven for 12 minutes. Stir and let cool at least 15 minutes.
2. Bring next 4 ingredients to a simmer, stirring continuously. Stir in the vanilla and peanut butter and cool for 2-3 minutes, stirring occasionally.
3. Put the toasted ingredients and dried fruit in a large bowl and pour the liquid ingredients over it. Mix very well.
4. Place parchment or wax paper in the rimmed baking sheet and butter the top side, then place the granola bar mixture in the pan. Put another butter sheet of paper, buttered side down, on top of the mixture and press down. Roll with a rolling pin to make it very tight, smooth, and even.
5. Let set for 2-3 hours and cut into desired bar size. Makes about 20-24 bars. Package in snack size bags or an airtight container. If not using within next few days, store in freezer. They keep very well, and thaw quickly. (Really yummy frozen, too!)
*Check the label for the oats for gluten free
From: The Sisters Cafe
2 cups old-fashioned oats
1/2 c. flax seed, milled
1/4 c. quinoa
3/4 c. shelled sunflower seeds
1 c. chopped nuts (any kind or combination)
1 c. shredded coconut
1/2 to 1 tsp. cinnamon (desired amount)
1/2 tsp. salt
1/2 c. brown sugar or organic agave nectar
1/2 c. honey
2 tsp. molasses or corn syrup
4 T. butter (dairy free margarine for dairy free)
2 tsp. vanilla
4 T. peanut butter
1 c. dried, chopped fruit (optional)
1. Mix first 8 ingredients together and place on a rimmed baking sheet. Toast in a 400 degree oven for 12 minutes. Stir and let cool at least 15 minutes.
2. Bring next 4 ingredients to a simmer, stirring continuously. Stir in the vanilla and peanut butter and cool for 2-3 minutes, stirring occasionally.
3. Put the toasted ingredients and dried fruit in a large bowl and pour the liquid ingredients over it. Mix very well.
4. Place parchment or wax paper in the rimmed baking sheet and butter the top side, then place the granola bar mixture in the pan. Put another butter sheet of paper, buttered side down, on top of the mixture and press down. Roll with a rolling pin to make it very tight, smooth, and even.
5. Let set for 2-3 hours and cut into desired bar size. Makes about 20-24 bars. Package in snack size bags or an airtight container. If not using within next few days, store in freezer. They keep very well, and thaw quickly. (Really yummy frozen, too!)
*Check the label for the oats for gluten free
From: The Sisters Cafe
Saturday, September 25, 2010
Black Bean and Sweet Corn Quinoa
My mom introduced me to quinoa, so when I saw this recipe I was excited to try it. It was delicious! It is a little bit on the spicy side, so if you don't love things spicy, you may want to cut down on the cayenne pepper. Quinoa is very healthy, so this is a great side dish to substitute for pasta or rice once in a while.
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped
In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled - it is delicious both ways!
From: My Kitchen Cafe
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen sweet white corn
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup cilantro, chopped
In a medium pot, heat the olive oil over medium heat. When shimmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.
Add the quinoa and cover with broth. Stir in cumin, cayenne pepper, salt and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until all the liquid is absorbed).
Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in the cilantro. Serve warm or chilled - it is delicious both ways!
From: My Kitchen Cafe
Tuesday, September 21, 2010
Banana Crunch Muffins
These are my all-time favorite muffins...I love them!
1-3/4 C all-purpose flour
1 C whole wheat flour
1/4 C ground flaxseed
1 1/2 C sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled (Dairy free margarine for dairy free)
2 extra-large eggs
3/4 cup whole milk (rice milk for dairy free)
2 teaspoons pure vanilla extract
3 ripe bananas
1 cup small-diced walnuts
1 cup granola (If you don't have granola, just use quick oats or old-fashioned oats)
1 cup sweetened shredded coconut (I grind mine in a coffee grinder so the texture is better)Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flours, flaxseeds, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.
Fold the walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired.
Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Adapted from the Barefoot Contessa
1-3/4 C all-purpose flour
1 C whole wheat flour
1/4 C ground flaxseed
1 1/2 C sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled (Dairy free margarine for dairy free)
2 extra-large eggs
3/4 cup whole milk (rice milk for dairy free)
2 teaspoons pure vanilla extract
3 ripe bananas
1 cup small-diced walnuts
1 cup granola (If you don't have granola, just use quick oats or old-fashioned oats)
1 cup sweetened shredded coconut (I grind mine in a coffee grinder so the texture is better)Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flours, flaxseeds, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.
Fold the walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired.
Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Adapted from the Barefoot Contessa
Gluten Free Banana Crunch Muffins
(Gluten and Dairy Free)
½ cup tapioca flour
½ cup millet flour
1 cup sorghum flour
½ cup brown rice flour
½ cup coconut flour
1 ½ tsp. zanthum gum
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound dairy free margarine, melted
2 extra-large eggs
3/4 cup soy milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas): we just pureed all three bananas
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola (If you don't have granola, just use quick oats or old-fashioned oats)
1 cup sweetened ground coconut (you can used shredded, I just prefer ground because of the texture)
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted margarine and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, walnuts, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Adapted from the Barefoot Contessa
½ cup tapioca flour
½ cup millet flour
1 cup sorghum flour
½ cup brown rice flour
½ cup coconut flour
1 ½ tsp. zanthum gum
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound dairy free margarine, melted
2 extra-large eggs
3/4 cup soy milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas): we just pureed all three bananas
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola (If you don't have granola, just use quick oats or old-fashioned oats)
1 cup sweetened ground coconut (you can used shredded, I just prefer ground because of the texture)
Dried banana chips, granola, or shredded coconut, optional
Preheat the oven to 350 degrees F.
Line 18 large muffin cups with paper liners. Sift the flours, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted margarine and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, walnuts, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.
Adapted from the Barefoot Contessa
Monday, September 20, 2010
Lime Fajitas
8 boneless chicken breasts
½ c lime juice
½ tsp fresh ground pepper
1tsp garlic salt
1 large onion sliced into rings
1 green pepper, sliced
1 red pepper, sliced
2 T butter
Flour tortillas (Corn tortillas for gluten free)
Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt; cover with plastic wrap and refrigerate for several hours.
In a large skillet sauté onions and peppers in butter for 2 minutes. Remove vegetables and add chicken. Cook chicken until no longer pink (~5 min) and add onions and peppers back. Cook until heated through.
From: Natalie Dayton
½ c lime juice
½ tsp fresh ground pepper
1tsp garlic salt
1 large onion sliced into rings
1 green pepper, sliced
1 red pepper, sliced
2 T butter
Flour tortillas (Corn tortillas for gluten free)
Cut chicken into strips. Place in glass dish and pour lime juice over top. Sprinkle with pepper and garlic salt; cover with plastic wrap and refrigerate for several hours.
In a large skillet sauté onions and peppers in butter for 2 minutes. Remove vegetables and add chicken. Cook chicken until no longer pink (~5 min) and add onions and peppers back. Cook until heated through.
From: Natalie Dayton
Monica's Oatmeal
2 C quick oats
1 C Old fashioned oats
¼ C brown sugar
1 tsp cinnamon
3 C Milk (Soy milk for dairy free)
¼ C raisins (optional)
Mix all ingredients and put it in the fridge overnight. In the morning, add sliced bananas, pecans, blueberries…whatever you want and enjoy cold. It sounds a little crazy, but I love it. The first two times I had it I really didn’t like it that much, but I eat it almost every day now, and my girls both love it too. It is nice to have when you’re in a hurry in the morning, or for a late night snack!
*For Gluten Free, just make sure your oats are gluten free.
From: Monica Carlson
1 C Old fashioned oats
¼ C brown sugar
1 tsp cinnamon
3 C Milk (Soy milk for dairy free)
¼ C raisins (optional)
Mix all ingredients and put it in the fridge overnight. In the morning, add sliced bananas, pecans, blueberries…whatever you want and enjoy cold. It sounds a little crazy, but I love it. The first two times I had it I really didn’t like it that much, but I eat it almost every day now, and my girls both love it too. It is nice to have when you’re in a hurry in the morning, or for a late night snack!
*For Gluten Free, just make sure your oats are gluten free.
From: Monica Carlson
Sticky Chicken
1 1/2 c. sugar
8 T. ketchup
1/2 c. vinegar
2 T. soy sauce
bowl of cornstarch
2 T. flour
3 eggs beaten
1 1/2 pounds chicken cut into bite size pieces
Mix the sugar, ketchup, vinegar, and soy sauce in a pan and bring to a boil. Set aside. Beat eggs and flour together. Dip chicken pieces into cornstarch and then in egg mixture. Brown the chicken in a skillet with oil. Then place in a 9 x 13 baking dish. Pour the ketchup sauce over the chicken and bake for 30 minutes at 350 degrees. Serve over rice, if desired.
ten
Gluten Free: Check label of soy sauce, and substitute corn starch for flour.
From: Natalie Dayton
8 T. ketchup
1/2 c. vinegar
2 T. soy sauce
bowl of cornstarch
2 T. flour
3 eggs beaten
1 1/2 pounds chicken cut into bite size pieces
Mix the sugar, ketchup, vinegar, and soy sauce in a pan and bring to a boil. Set aside. Beat eggs and flour together. Dip chicken pieces into cornstarch and then in egg mixture. Brown the chicken in a skillet with oil. Then place in a 9 x 13 baking dish. Pour the ketchup sauce over the chicken and bake for 30 minutes at 350 degrees. Serve over rice, if desired.
ten
Gluten Free: Check label of soy sauce, and substitute corn starch for flour.
From: Natalie Dayton
Cranberry Mustard
Aunt Velma made the most delicious roasted chicken sandwiches with this mustard. It is super yummy!
Prep: 5 min.
Makes about 3/4 cup
1/2 cup whole cranberry sauce
1/3 cup dijon mustard
1/8 teaspoon dried crushed red pepper
Stir together all ingredients.
From: Aunt Velma
Prep: 5 min.
Makes about 3/4 cup
1/2 cup whole cranberry sauce
1/3 cup dijon mustard
1/8 teaspoon dried crushed red pepper
Stir together all ingredients.
From: Aunt Velma
White Pizza Crust
I used this pizza crust for calzones and breadsticks and it was delicious, and so quick and easy. It is my new favorite white pizza crust!
1 c warm water, divided
1 tsp sugar
2 ¼ tsp active dry yeast
3 Tbsp oil (olive oil or vegetable)
2 ½ c flour
1 tsp salt
Put 1/2 C. warm water in bowl. Stir in sugar and yeast and let proof for 10 minutes. Stir in rest of ingredients. Mix until a ball, knead 10 minutes. Put additional oil in bowl and let rise in oil bowl for 30 minutes to 1 ½ hours, until risen.
From: The Sisters Cafe
1 c warm water, divided
1 tsp sugar
2 ¼ tsp active dry yeast
3 Tbsp oil (olive oil or vegetable)
2 ½ c flour
1 tsp salt
Put 1/2 C. warm water in bowl. Stir in sugar and yeast and let proof for 10 minutes. Stir in rest of ingredients. Mix until a ball, knead 10 minutes. Put additional oil in bowl and let rise in oil bowl for 30 minutes to 1 ½ hours, until risen.
From: The Sisters Cafe
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