tag:blogger.com,1999:blog-2142658923532204382024-03-05T00:50:14.578-08:00Adventures In CookingI love to try new recipes, I love to adapt or make up recipes, and I love cooking Come along for the adventure!Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-214265892353220438.post-66643289604889300742010-11-16T08:57:00.000-08:002010-11-16T09:01:01.818-08:00I'm coming Back, I promise!I just realized I had not posted since February. Wow, almost a year. I guess I've been busy, what with the 3 kids, school, ballet, kung-fu, boy scouts, etc. Now that the holiday season is upon us, I will probably be posting more frequently. I love cooking during the winter, I feel more inspired with the colder season. And the munchkins demand baked goods! I just have to make sure I DO NOT EAT THEM. I've managed to lose 20 pounds since school started, and I refuse to gain it back by eating cookies! :D But I digress.... tonight I am making Sauerbraten in the crock pot, so if it is good, here you will find it (most likely as tomorrow's post). Ciao!Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com1tag:blogger.com,1999:blog-214265892353220438.post-82804625633002944652010-02-25T21:31:00.001-08:002010-02-25T21:31:09.865-08:00Utterly Peanut-Buttery Bars<p><img style="border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px" title="pbbars" border="0" alt="pbbars" align="left" src="http://lh3.ggpht.com/_7JQKxi1QWFE/S4dcnYPaAvI/AAAAAAAAJ2c/Jz6GQc5K5_Y/pbbars%5B8%5D.jpg?imgmax=800" width="174" height="248" /> Oh my goodness, my tastebuds have died and gone to taste Heaven!  I’ve been on a peanut butter kick lately, and having already made peanut butter cookies and sticky peanut butter sauce for chicken, I was looking for a recipe I could add chocolate to.  Gotta use up those remnants from the bags of chocolate chips I bought on sale.  This recipe was on the back of a box of brown sugar, I had all the ingredients on-hand, and it would be easy to add chocolate chips to.  Perfect!  Even my no-sweet-tooth husband said he loved these, and the munchkins liked them topped with vanilla ice cream!</p> <p><strong><font color="#ff8040">Utterly Peanut-Butter Bars with Chocolate Chips, adapted from the back of a C&H Pure Cane Golden Brown Sugar box</font></strong></p> <p><strong><font color="#ff8040">Crust:</font></strong></p> <p><font color="#ff8040">1/2 cup soft butter</font></p> <p><font color="#ff8040">1/2 cup peanut butter</font></p> <p><font color="#ff8040">1 1/2 cups granulated sugar</font></p> <p><font color="#ff8040">1/2 tsp vanilla</font></p> <p><font color="#ff8040">1 1/2 cups all-purpose flour</font></p> <p><strong><font color="#ff8040">Filling:</font></strong></p> <p><font color="#ff8040">2 eggs</font></p> <p><font color="#ff8040">2 tbsp peanut butter</font></p> <p><font color="#ff8040">1/2 cup granulated sugar</font></p> <p><font color="#ff8040">1/2 cup packed brown sugar</font></p> <p><font color="#ff8040">1/2 cup (approx) chocolate chips</font></p> <p><strong><font color="#ff8040"></font></strong></p> <p><font color="#ff8040">Preheat oven to 375.  <strong>Crust:  </strong>In a medium bowl, mix butter, peanut butter and sugar until well blended.  Stir in vanilla.  Add flour and mix well (it will be crumbly).  Set aside 1 cup of this mixture for the topping.  Firmly press remaining mixture into bottom of a lightly greased 9x13 pan.  <strong>Filling:</strong>  Beat eggs, peanut butter and both sugars together.  Spread over unbaked crust.  Sprinkle chocolate chips on top.  Crumble reserved crust mixture over all.  Bake 20 to 30 minutes, until center is set and crust is golden brown.  Cool completely before cutting.</font></p> Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com2tag:blogger.com,1999:blog-214265892353220438.post-55286513061386513642010-02-18T14:10:00.000-08:002010-02-18T14:30:13.901-08:00Chicken Tikka MasalaWhenever my husband needs a haircut, we head up to Rudy's in the U-District. Rudy's has locations all around Seattle, so why that location? Because across the street is Jewel of India, a family run Indian restaurant that has a small but fantastic buffet lunch. We have eaten it for years and just can't get enough. My favorite dish is the Indian Butter Chicken or Chicken Tikka Masala. I was craving just that recently, and since we rarely go out to eat with three small children, it was up to me to figure out how to make it. I came up with the recipe on the fly, combining elements from several I found online, and it is almost perfect. I made the quick and dirty version, meaning I only marinated for 3 hours instead of overnight, I used canned stewed tomatoes instead of fresh, I didn't strain it, and I didn't reduce the sauce because everybody was STARVING. I also sweetened it with organic blue agave nectar because my honey had crystallized. Serve over rice, with naan bread (frozen garlic naan from Trader Joe's is awesome). As always, enjoy!<br /><br /><span style="color:#ff6600;"><strong>Chicken Tikka Masala</strong></span><br /><strong><span style="color:#ff6600;"></span></strong><br /><span style="color:#ff6600;">Part 1:</span><br /><span style="color:#ff6600;">2 lbs. chicken breast, cut into cubes or bite-sized chunks</span><br /><span style="color:#ff6600;">1/4 cup plain yogurt</span><br /><span style="color:#ff6600;">3 tsp minced ginger</span><br /><span style="color:#ff6600;">3 tsp crushed garlic</span><br /><span style="color:#ff6600;">1/4 tsp pepper</span><br /><span style="color:#ff6600;">1/4 tsp cumin</span><br /><span style="color:#ff6600;">1/4 tsp cinnamon</span><br /><span style="color:#ff6600;">1/4 tsp chili powder</span><br /><span style="color:#ff6600;">1/4 tsp turmeric</span><br /><span style="color:#ff6600;">3 tbsp lemon juice</span><br /><span style="color:#ff6600;">4 tbsp vegetable oil</span><br /><span style="color:#ff6600;">melted butter (for basting)</span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;">Part 2:</span><br /><span style="color:#ff6600;">1 small can tomato paste</span><br /><span style="color:#ff6600;">1 can tomato sauce</span><br /><span style="color:#ff6600;">2 cups fresh tomatoes, chopped</span><br /><span style="color:#ff6600;">2 tsp minced ginger</span><br /><span style="color:#ff6600;">2 tsp crushed garlic</span><br /><span style="color:#ff6600;">2 tsp cinnamon</span><br /><span style="color:#ff6600;">1 tbsp garam masala</span><br /><span style="color:#ff6600;">1 tbsp chili powder</span><br /><span style="color:#ff6600;">salt to taste</span><br /><span style="color:#ff6600;">3 tbsp butter</span><br /><span style="color:#ff6600;">1 1/4 cups heavy cream</span><br /><span style="color:#ff6600;">honey to taste</span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;">In a large bowl, combine all ingredients in Part 1. Add chicken breast and marinate overnight in the refrigerator. Preheat oven to 350F. Remove chicken from marinade and bake for 8 minutes, basting twice with melted butter. Drain excess marinade and bake until chicken is cooked through, about 5 more minutes. In a large pot, combine tomato paste, sauce and fresh tomatoes. Add about 4 cups of water. Add ginger, garlic, cinnamon, garam masala, chili powder and salt. Cook over medium-low heat until reduced and thickened. Strain out the chunks of tomatoes and spices and bring to a boil. Add butter and cream. Stir well and add honey to taste if it seems sour or too strong of a tomato flavor. </span><br /><br /><span style="color:#ff6600;"></span>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0tag:blogger.com,1999:blog-214265892353220438.post-39408675237453548312010-01-29T16:27:00.000-08:002010-01-29T16:27:00.774-08:00Jjajangmyun<p>We’ve recently been watching a lot of Korean dramas, and in nearly every one somebody has eaten jjajangmyun.  It is a noodle dish made with fermented black bean paste, pork and vegetables.  Pretty it is not, but quite delicious.  It takes a bit of prep work, and uses more than one pan, but in the end, worth every minute.</p> <p><strong><font color="#ff8040">Jjajangmyun (adapted from <a href="http://www.maangchi.com">www.maangchi.com</a>)</font></strong></p> <p><font color="#ff8040">1 pkg. Korean style vermicelli noodles     </font></p> <p><font color="#ff8040">7 tbsp fermented black bean paste</font></p> <p><font color="#ff8040">1/2 lb. pork belly (I used pork side)</font></p> <p><font color="#ff8040">1 tbsp sugar</font></p> <p><font color="#ff8040">3 tbsp olive oil</font></p> <p><font color="#ff8040">3 tbsp potato starch powder (or cornstarch)</font></p> <p><font color="#ff8040">dash of sesame oil</font></p> <p><font color="#ff8040">1 cup Asian radish (daikon), cubed</font></p> <p><font color="#ff8040">1 cup sweet potato, cubed</font></p> <p><font color="#ff8040">1 cup zucchini, cubed</font></p> <p><font color="#ff8040">2 cups onion, diced</font></p> <p><font color="#ff8040">3 cups water</font></p> <p><font color="#ff8040">small amount of julienned cucumber, to top finished dish</font></p> <p><font color="#ff8040">Cut pork into 1 inch cubes.  Leave skin on.  Add 1 tbsp olive oil to a heated wok.  Add pork and stir fry until crispy.  When pork turns golden brown (skin will look a bit crackly), drain fat and pork aside (leave in wok).  Heat 2 tbsp olive oil over medium heat in a small skillet.  Add black bean paste and stir fry for 1 minute.  Drain extra oil and set aside.  Reheat pork in wok over high heat and add 1 tbsp olive oil.  Add radish and sweet potato, sauté for 2 minutes.  Add zucchini and onion and sauté for another 2 minutes.  Add 3 cups of water, cover and boil 15-20 minutes, until potato is cooked through.  Skim off foam and stir in the fried black bean paste.  Mix potato starch with 1 tbsp water and stir into boiling soup (should become thick and sticky).  Stir in 1 tbsp sugar.  Cook noodles according to package (approximately 3 or 4 minutes).  Reheat sauce and serve over noodles, toped with julienned cucumber.  Serve HOT!</font></p> Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com1tag:blogger.com,1999:blog-214265892353220438.post-20708589651144041982010-01-14T13:00:00.000-08:002010-01-14T13:06:43.554-08:00Chicken Curry BakeThis is just something I threw together last night, when I couldn't figure out what to do for dinner. It is a very simple dinner, but the kids couldn't get enough. Excellent left over too!<br /><br /><span style="color:#ff6600;">Chicken Curry Bake</span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;">3 lbs. chicken pieces (I used thighs and legs)</span><br /><span style="color:#ff6600;">2 cups plain yogurt</span><br /><span style="color:#ff6600;">1 tbsp cornstarch (helps prevent the yogurt from curdling)</span><br /><span style="color:#ff6600;">2 cups water or chicken broth</span><br /><span style="color:#ff6600;">1 cup apricot jelly</span><br /><span style="color:#ff6600;">2 tbsp curry powder</span><br /><span style="color:#ff6600;">1 tsp cumin</span><br /><span style="color:#ff6600;">1 tsp turmeric</span><br /><span style="color:#ff6600;">1 tsp cinnamon</span><br /><span style="color:#ff6600;">4 large carrots, cut into coins</span><br /><span style="color:#ff6600;">1 large onion, sliced into rings</span><br /><span style="color:#ff6600;">1 large granny smith apple, diced</span><br /><span style="color:#ff6600;">salt to taste</span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;">Preheat oven to 400. Place chicken pieces in a roasting pan and sprinkle with salt. Add carrots, onion and apple on top of chicken. In a large bowl, <span id="SPELLING_ERROR_0" class="blsp-spelling-error">combineremaining</span> ingredients and stir until smooth. Pour evenly over chicken. Bake for approximately 45 minutes, until juices run clear. Serve over rice.</span><br /><span style="color:#ff6600;"></span>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0tag:blogger.com,1999:blog-214265892353220438.post-77436382191223743202010-01-12T11:46:00.001-08:002010-01-12T11:47:45.621-08:00On HiatusI'm taking a break from cooking these days, unless you count making salads. If I come up with a super delicious salad or juice recipe, I'll be sure to post it! I'll be back, please bear with me :)Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0tag:blogger.com,1999:blog-214265892353220438.post-31192463330516343732009-12-29T14:13:00.001-08:002009-12-29T14:34:15.918-08:00Pastel de Tres Leches<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzNOzM1fbvcPzfHxYnuhUvxElbHCsmNl4Kj6ogTI4cpxlKhZJ60AzCM0OS8vROsqqsnEX2QSbygbRtr8g2OS9XXZ4yn8TT7wOjgpSYQ3pjWEB9R3wLOATSEPYIM4ozlLrWyJ-mX8h9RmXs/s1600-h/cake.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 240px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5420789860742034738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzNOzM1fbvcPzfHxYnuhUvxElbHCsmNl4Kj6ogTI4cpxlKhZJ60AzCM0OS8vROsqqsnEX2QSbygbRtr8g2OS9XXZ4yn8TT7wOjgpSYQ3pjWEB9R3wLOATSEPYIM4ozlLrWyJ-mX8h9RmXs/s320/cake.jpg" /></a><br /><div>Wow, it's been awhile. The holidays have kept me busy and I haven't done much in the way of cooking. It has been a baking frenzy here though! Now that I have time to catch my breath, I can post my favorite of my holiday baking recipes, pastel de tres leches. This cake was amazing! Not too hard to make, thanks to my mom letting me borrow her kitchen-aid. I really have to get one someday! This is a rich, moist spongecake, covered in sweet whipped cream and tart cranberry compote. On their own, the whipped cream is way to sweet to just eat, and the cranberry mixture is face puckering tart. But put them together and you've got heaven in your mouth! The original recipe called for a meringue topping, but I thought the kids would like whipped cream even more.</div><br /><div></div><br /><div><span style="color:#ff6600;">Pastel de Tres Leches</span></div><div>(adapted from Epicurious.com)</div><br /><div></div><div><strong><span style="color:#ff6600;">Sponge Cake</span></strong></div><div><span style="color:#ff6600;">1 1/2 cups all-purpose flour</span></div><div><span style="color:#ff6600;">1 tbsp baking powder</span></div><div><span style="color:#ff6600;">2 tsp ground cinnamon</span></div><div><span style="color:#ff6600;">4 eggs, separated</span></div><div><span style="color:#ff6600;">1/2 cup milk</span></div><div><span style="color:#ff6600;"></span></div><br /><div><strong><span style="color:#ff6600;">Rum Milk Syrup</span></strong></div><div><span style="color:#ff6600;">1 can evaporated milk</span></div><div><span style="color:#ff6600;">1 can sweetened condensed milk</span></div><div><span style="color:#ff6600;">1 1/4 cups heavy cream</span></div><div><span style="color:#ff6600;">1 tsp vanilla extract</span></div><div><span style="color:#ff6600;">2 tbsp dark spiced rum (optional)</span></div><br /><div><span style="color:#ff6600;"></span></div><div><strong><span style="color:#ff6600;">Whipped Cream</span></strong></div><div><span style="color:#ff6600;">2 cups heavy whipping cream</span></div><div><span style="color:#ff6600;">1 cup white sugar</span></div><div><span style="color:#ff6600;"></span></div><br /><div><strong><span style="color:#ff6600;">Cranberry Compote</span></strong></div><div><span style="color:#ff6600;">2 cups fresh or frozen cranberries</span></div><div><span style="color:#ff6600;">1 cup walnut halves or pieces</span></div><div><span style="color:#ff6600;">1 cup golden raisins</span></div><div><span style="color:#ff6600;">1 cup water</span></div><div><span style="color:#ff6600;">1/2 cup light brown sugar</span></div><div><span style="color:#ff6600;">1 tsp cinnamon</span></div><div><span style="color:#ff6600;">1 tbsp cornstarch (diluted in just enough water to make a slurry)</span></div><br /><div><span style="color:#ff6600;"></span></div><div><strong><span style="color:#ff6600;">For sponge cake:</span></strong></div><div><span style="color:#ff6600;">Preheat oven to 350 and line a 10-inch spring form pan with parchment paper. Grease and flour sides of pan. Sift flour with baking powder and cinnamon. Using a standing mixer with whisk attachment, beat egg whites until frothy, then slowly add sugar until whites form semi stiff peaks. Add egg yolks one at a time. Alternate adding flour mixture and milk.</span></div><div><span style="color:#ff6600;"></span></div><br /><div><span style="color:#ff6600;">Pour batter into pan and bake for about 40 minutes, or until middle springs back when touched and edges pull away from the sides of the pan. Cool thoroughly on a wire rack.</span></div><div><span style="color:#ff6600;"></span></div><br /><div><strong><span style="color:#ff6600;">For rum milk syrup:</span></strong></div><div><span style="color:#ff6600;">In a large bowl, combine all ingredients. Whisk thoroughly and reserve (if making in advance, refrigerate and stir before using).</span></div><div><span style="color:#ff6600;"></span></div><br /><div><strong><span style="color:#ff6600;">For whipped cream:</span></strong></div><div><span style="color:#ff6600;">Beat heavy cream and sugar together until thickened and fluffy.</span></div><div><span style="color:#ff6600;"></span></div><br /><div><strong><span style="color:#ff6600;">For cranberry compote:</span></strong></div><div><span style="color:#ff6600;">In a saucepan, combine all ingredients except cornstarch. Bring to a boil, then reduce heat and simmer 15 minutes, until fruits are tender, stirring frequently to avoid burning. While stirring, add the cornstarch slurry. Allow to boil rapidly for one minute. Cool completely and reserve.</span></div><br /><div><span style="color:#ff6600;"></span></div><div><strong><span style="color:#ff6600;">To assemble:</span></strong></div><div><span style="color:#ff6600;">Unmold the cake while slightly warm and slice off the hard top with a serrated knife. Place cake on serving platter and spoon milk mixture over it a little at a time, until it is all absorbed, repeat until all syrup is used. Ice with whipped cream and top with compote. Refrigerate and enjoy!</span></div>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com1tag:blogger.com,1999:blog-214265892353220438.post-18418186617565371332009-12-15T09:26:00.000-08:002009-12-15T09:43:03.555-08:00San Bei Ji aka Taiwanese Three Cup Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljgpCe_ECKpHXCR-mJICREqygcdIckNZaMkM7pHpgPnHarNAKR2K7-vzjII58kzhIIP384X6Olkn1tRWp0QTvaqDdj33kUQ4Os4WhAXF6vQ8mMY8OUMfU7zTaY8BPSdRkXbUlPcdnbNsF/s1600-h/sanbeiji.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 279px; FLOAT: left; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5415519540688066546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjljgpCe_ECKpHXCR-mJICREqygcdIckNZaMkM7pHpgPnHarNAKR2K7-vzjII58kzhIIP384X6Olkn1tRWp0QTvaqDdj33kUQ4Os4WhAXF6vQ8mMY8OUMfU7zTaY8BPSdRkXbUlPcdnbNsF/s320/sanbeiji.jpg" /></a><br /><div>As some of you know, my husband is originally from Taiwan. I love to attempt authentic Asian cooking for him, usually with good results. San Bei Ji is one of those good results. It had a deep, strong flavor, if very simple to make, and tastes even better the second day. The original recipe calls for Thai Basil, which I can never seem to find, nor do I usually have fresh basil on hand. I do have the little frozen cubes of it though, so I just pop one or two of those in the sauce and it seems to work just fine. Don't be scared off by the "three cups", you really just need three equal parts of the main ingredients. Enjoy!</div><div></div><br /><div><span style="color:#ff6600;">San Bei Ji/Taiwanese Three Cup Chicken</span></div><br /><div><span style="color:#ff6600;"></span></div><div><span style="color:#ff6600;">3 lbs. chicken, any cut (we love it with thighs)</span></div><div><span style="color:#ff6600;">2/3 cup rice wine</span></div><div><span style="color:#ff6600;">2/3 cup soy sauce</span></div><div><span style="color:#ff6600;">2/3 cup sesame oil</span><br /></div><div><span style="color:#ff6600;">3 cloves crushed garlic</span><br /></div><div><span style="color:#ff6600;">2 tsp powdered ginger</span><br /><span style="color:#ff6600;">1 handful torn basil (or 2 cubes frozen)</span></div><div><span style="color:#ff6600;">2 tbsp brown sugar - optional, my kids find this too salty if I leave out the sugar</span></div><br /><br /><div><span style="color:#ff6600;">In a large skillet or wok, brown the chicken on both sides, about 4 minutes per side. Stir in all remaining ingredients but basil. Stir to combine and simmer over medium heat, stirring occasionally, about 15 minutes. Turn chicken and continue cooking until sauce has thickened and reduces a bit. Mix in basil, cook additional 2 or 3 minutes and remove from heat. Serve with steamed vegetables and rice (I like to mix the veggies in during the last couple minutes to get that extra flavor).</span></div>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0tag:blogger.com,1999:blog-214265892353220438.post-5826009488674044542009-12-12T11:24:00.000-08:002009-12-12T11:35:09.066-08:00What to do when all you have is chicken?Once again, we ate everything up before I remembered to take a picture. Oh well, it was not the prettiest meal in the world but it was definitely yummy. I can tell it's a hit when the kids actually ask for seconds. We'd been trying to get through the week without going to the grocery store, so I've had to get creative with what I had on hand. The only meat left in the freezer, besides some pork neckbones I'm saving for an italian sauce, was chicken quarters. The only canned food I had was several cans of crushed tomatoes. Can't go wrong there! I turned the juice from the pan into a gravy with a quick roux, and it was really great over rice.<br /><br /><span style="color:#ff6600;">Baked Chicken with Tomatoes and Balsamic Vinegar</span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;">5 lbs. chicken quarters (or any chicken pieces, bone-in for juiciness)</span><br /><span style="color:#ff6600;">1 can crushed tomoatoes in italian seasoning</span><br /><span style="color:#ff6600;">balsamic vinegar</span><br /><span style="color:#ff6600;">sea salt</span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;">Sprinkle chicken pieces with sea salt and about 1 tbsp per piece of balsamic vinegar. Bake at 400 for 20 minutes. Pour crushed tomatoes over the chicken, add another generous dash of balsamic vinegar to each chicken piece and continue baking until done. </span><br /><span style="color:#ff6600;"></span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">Balsamic Tomato Gravy</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">2 tbsp butter</span><br /><span style="color:#009900;">2 tbsp flour</span><br /><span style="color:#009900;">liquid from the baking pan</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">In a saucepan over medium heat, melt butter. Stir in flour and continue stirring until it makes a golden paste. Slowly add the juice from the baking pan, about 1/4 cup at a time, stirring continuously. When thickened, serve over rice.</span>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0tag:blogger.com,1999:blog-214265892353220438.post-84338840786862916652009-12-01T08:12:00.000-08:002009-12-01T08:13:38.418-08:00PlaceholderI know, I really need to post something new. I just haven't made anything but convenience foods all week because I've been running on very little sleep trying to take care of three kids with the flu. Everyone is well again, so I should head back into the kitchen! I have a few ideas up my sleeve, I just need to find the time.Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0tag:blogger.com,1999:blog-214265892353220438.post-27489522182602418932009-11-25T13:40:00.000-08:002009-11-25T14:09:30.842-08:00Pumpkin Ricotta Gnocchi with Sage Cream Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6pMP8otQ8Rd3ydWbnLdBIj-Tu0voX2QKfL-567WZtkPZ8qnhCaWiH0Cb-nGnYoxZY1cOHQVX-N9PIbh0nIvYI_pwfLp33gcDlr2Y171ukqzHsgYrebuBd4KtoY0N6aLFTMcpLp_s2kQV/s1600/IMG_0448.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 216px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5408166390967621906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6pMP8otQ8Rd3ydWbnLdBIj-Tu0voX2QKfL-567WZtkPZ8qnhCaWiH0Cb-nGnYoxZY1cOHQVX-N9PIbh0nIvYI_pwfLp33gcDlr2Y171ukqzHsgYrebuBd4KtoY0N6aLFTMcpLp_s2kQV/s320/IMG_0448.JPG" /></a><br /><div>Ricotta gnocchi is just about the easiest pasta there is to make at home. I had a bunch of ricotta left over from my cheese danish experiment, and gnocchi was the first thing to come to mind when wondering what to do with it; but I want more flavor! Just so happens I had a big can of pumpkin puree in the pantry, and since I've decided not to make a pumpkin pie for Thanksgiving, it needed a new use. The pumpkin gives the gnocchi just a slight sweetness, perfect with the sage cream sauce. Oh, the sauce....excuse me while I wipe the drool from my keyboard. This sauce is fairly simple, very rich, and oh so delicious. I want to eat it on everything! Even just bread dipped in the sauce would be great. </div><br /><div></div><br /><div><span style="color:#ff6600;">Pumpkin Ricotta Gnocchi</span></div><br /><div><span style="color:#ff6600;"></span></div><div><span style="color:#ff6600;">1 cup pumpkin puree</span></div><div><span style="color:#ff6600;">1 cup ricotta cheese</span></div><div><span style="color:#ff6600;">2 3/4 cup flour</span></div><div><span style="color:#ff6600;">1 tsp nutmeg (or more if you prefer a stronger flavor)</span></div><div><span style="color:#ff6600;">1/4 tsp salt</span></div><div><span style="color:#ff6600;">1/2 tsp black pepper</span></div><div><span style="color:#ff6600;"></span></div><br /><div><span style="color:#ff6600;">In a large bowl, combine the ricotta and pumpkin. Add in flour, mixing just enough to combine into a soft dough. If you mix too much the gnocchi will be too heavy. Seperate dough into 6 sections. On a lightly floured surface, roll out a section into a rope approximately 1 inch in diameter. Using a sharp knife, or scraper, cut rope into 1 inch pieces, roll each piece along floured surface to coat and place on a lightly floured sheet. Continue this process for each dough section. You can keep the gnocchi on the sheet in the fridge until you're ready to cook. When ready, bring a pot of water to a slow boil. Add gnocchi, about 20 at a time, and boil until they rise to the surface.</span></div><br /><div><span style="color:#ff6600;"></span></div><div><span style="color:#ff6600;"></span></div><br /><div><span style="color:#009900;">Sage Cream Sauce</span></div><div><span style="color:#000000;">adapted from <a href="http://blog.streaminggourmet.com/">http://blog.streaminggourmet.com/</a></span></div><br /><div></div><div><span style="color:#009900;">5 tbsp unsalted butter, seperated</span></div><div><span style="color:#009900;">2 tbsp fresh chopped sage (I used 1 tbsp dried)</span></div><div><span style="color:#009900;">1 clove garlic, minced</span></div><div><span style="color:#009900;">1/2 cup white wine (I didn't have wine, so substituted about 2 tbsp cooking sherry with 1/2 cup chicken broth)</span></div><div><span style="color:#009900;">1 1/4 cups heavy whipping cream</span></div><div><span style="color:#009900;">3/4 cup grated parmesan cheese</span></div><div><span style="color:#009900;">pinch of nutmeg</span></div><div><span style="color:#009900;">salt and pepper to taste (I didn't think it needed these)</span></div><br /><div><span style="color:#009900;"></span></div><div><span style="color:#009900;">Melt 1 tbsp of butter in a large skillet over medium heat. Add garlic and sage and saute until fragrant, about 1 minute. Add the wine and cook until reduced by half. Add 1 cup of heavy cream and cook until boiling. Add remaining butter, 1 tbsp at a time, stirring until melted after every one. Remove pan from heat. Add gnocchi to sauce, toss to coat, stir in remaining cream, parmesan cheese and nutmeg. Cook over very low heat until thickened, about 1 minute. Serve immediately topped with parmesan cheese.</span></div>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com2tag:blogger.com,1999:blog-214265892353220438.post-82009181819898742422009-11-23T20:21:00.000-08:002009-11-23T20:36:37.838-08:00Another Grab-From-the-Freezer Surprise<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJXS5t5emChx0hf6PrNJz1nJfk-mDq1s81NJKAfXrVB4dE6ZMHYQkQzCCBZ_1XL0PNzRchT3oLOrlGptc61vF_OBh895EfBQDDNHqKk_DMnIFkrQQZ0dSBMst2rlfxs3S_jfmA4veHew0/s1600/chix.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5407524297217741810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJXS5t5emChx0hf6PrNJz1nJfk-mDq1s81NJKAfXrVB4dE6ZMHYQkQzCCBZ_1XL0PNzRchT3oLOrlGptc61vF_OBh895EfBQDDNHqKk_DMnIFkrQQZ0dSBMst2rlfxs3S_jfmA4veHew0/s320/chix.jpg" /></a><br /><div>Two of the munchkins are sick, the third having had something similar last week. I have spent the last two days alternately trying to make miserable girls feel more comfortable and trying to catch a few winks on the couch. Suddenly I found myself faced with the daunting task of making dinner. It was 4pm and I hadn't even thought about dinner, let alone thawed any meat or made other preparations. Once again, it became and reach in the freezer and see what you get night. Tonight I pulled out a baggie filled with chicken legs, probably 10 of them. OK, but what to do with chicken legs that I haven't done to death? Thank you Internet, for providing me with so many choices! I present to you Shiu Ng Heung Gai, aka Oven-roasted Spiced Chicken. Those of us that ate it thoroughly enjoyed it, and the sauce is great on rice.</div><br /><div></div><br /><div><span style="color:#ff6600;">Shiu Ng Heung Gai (Oven-roasted Spiced Chicken)</span></div><div><span style="color:#000000;">adapted from Charmain Solomon's <em>The Complete Asian Cookbook</em></span></div><br /><div><em></em></div><div><span style="color:#ff6600;">up to 3 lbs. chicken pieces (I used about 1.5 lbs. of legs)</span></div><div><span style="color:#ff6600;">1/3 cup soy sauce, light or dark works</span></div><div><span style="color:#ff6600;">1/4 cup peanut oil (I didn't have peanut, so I used vegetable with a dash of sesame)</span></div><div><span style="color:#ff6600;">1 tbsp Chinese wine or cooking sherry</span></div><div><span style="color:#ff6600;">1 clove garlic</span></div><div><span style="color:#ff6600;">1/2 tsp salt</span></div><div><span style="color:#ff6600;">1/2 tsp finely grated fresh ginger (I used 1.5 tsp ground ginger)</span></div><div><span style="color:#ff6600;">2 tsp Five Spice powder</span></div><div><span style="color:#ff6600;"></span></div><br /><div><span style="color:#ff6600;">Preheat oven to 350F. Mix soy sauce, oil and wine in a shallow dish. Crush garlic with salt, add to soy sauce mixture along with ginger and five spice. Add chicken and turn to coat on all sides. Cover and marinate for 1+ hours (ziplock bags work great for this). Remove chicken from marinade and place in a roasting pan. Spoon some of the marinade over the top. Roast 45 minutes to 1 hour, until chicken is brown and crisp, basting every 20 minutes with marinade. Serve hot or cold.</span></div><br /><div></div><br /><div></div>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com1tag:blogger.com,1999:blog-214265892353220438.post-82556232012421167152009-11-22T11:34:00.000-08:002009-11-22T11:54:41.454-08:00Simply Evil Chocolate Chip Cookie BrittleFair warning, these cookies are evil. Broken into bite-sized pieces, they are incredibly easy to just eat in passing. I had to hide them so we wouldn't eat them all the same day, whenever we walked thru the kitchen! In fact, these did not even last long enough for me to get a picture.<br /><br /><span style="color:#ff6600;">Chocolate Chip Cookie Bark</span><br /><span style="color:#000000;">(adapted from The American Country Inn Bed and Breakfast Cookbook, Volume 2)</span><br /><br /><span style="color:#ff6600;">1 cup unsalted butter, melted and cooled (or if you only have salted butter like me, just omit adding more salt)</span><br /><span style="color:#ff6600;">2 tsp vanilla</span><br /><span style="color:#ff6600;">1 cup white sugar</span><br /><span style="color:#ff6600;">1 tsp salt</span><br /><span style="color:#ff6600;">2 cups all purpose flour</span><br /><span style="color:#ff6600;">1 cup nuts (I used pecan pieces)</span><br /><span style="color:#ff6600;">1 cup chocolate chips </span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;">Preheat oven to 350 degrees. Pour melted butter into a large bowl and stir in vanilla. With a wooden spoon add sugar, salt and flour and mix to combine. Mixture will be similar to a wet pie dough. Stir in nuts and chocolate chips. Press mixture into a thin, even layer on an ungreased cookie sheet. Make sure it is thin, too thick and it comes out too hard to eat. Bake about 25 minutes, until light golden brown in the center. Let cool completely and break into bite sized pieces. Store in an airtight container, if they're around long enough for storing!</span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;"></span>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0tag:blogger.com,1999:blog-214265892353220438.post-7641842880276309022009-11-20T15:26:00.000-08:002009-11-20T15:33:38.082-08:00Easy Slow Cooker Congee<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDNMsQuLLFB4COFvS8Zrf_HdSESLa9cG0CRW862TDgU0SD3AV5b3_bE9HkcR23uHSe3aFMKVWWv1XVy_3b2FyqTj7sljonfz-lLmhLlArNeFwkh2yKSuxnI5TLVzArBELsT-iY2cYdUEn/s1600/IMG_0385.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406333041467868898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDNMsQuLLFB4COFvS8Zrf_HdSESLa9cG0CRW862TDgU0SD3AV5b3_bE9HkcR23uHSe3aFMKVWWv1XVy_3b2FyqTj7sljonfz-lLmhLlArNeFwkh2yKSuxnI5TLVzArBELsT-iY2cYdUEn/s320/IMG_0385.JPG" /></a><br /><div>I LOVE congee. When I'm sick, when it's cold and rainy, for breakfast, lunch or dinner. It is the ultimate in stick-to-your-ribs comfort food. I've tried in the past to make it on the stove, but that is difficult unless you have an hour or so free to stand in the kitchen stirring (or unless you like the taste of burnt rice, ugh). Finally it came to me - use the slow cooker! This recipe makes enough for about 4 bowls of very thick congee. You can adjust the liquid to rice ration to your liking, and use any combination of broth and/or water. Add meat, veggies, sesame oil, all to your taste, congee is very forgiving!</div><br /><div></div><br /><div><span style="color:#ff6600;">Slow Cooker Congee</span></div><br /><div><span style="color:#ff6600;"></span></div><div><span style="color:#ff6600;">8 cups liquid (I used 1/2 beef broth, 1/2 water)</span></div><div><span style="color:#ff6600;">3/4 cup uncooked white rice, rinsed twice</span></div><div><span style="color:#ff6600;">thinly sliced ginger, to taste</span></div><div><span style="color:#ff6600;">whatever you want to add - I used leftover bones from a roast duck</span></div><div><span style="color:#ff6600;"></span></div><br /><div><span style="color:#ff6600;">Place all ingredients into slow cooker, stir once to combine, cook on high 3 to 5 hours, until it reaches your desired consistency. Serve hot, topped with green onions, chinese donut, etc.</span></div>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com1tag:blogger.com,1999:blog-214265892353220438.post-31742965181093232502009-11-20T15:13:00.000-08:002009-11-20T15:23:28.251-08:00Kid-Friendly Black Bean soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYrVsKKWWRE-Ugah-tChcwz81PWQ-Ar0HB8trLABjhUaxiWri3e15O8HlPmCowt4sjWdZFsF-rjvrSdojAhI-CM7OoiqnvoWFLMy8Rp6XNlEvuH_7c8VMXMb-qXpludOOqUu7P0irc2zn/s1600/IMG_0394.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5406330323108197618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdYrVsKKWWRE-Ugah-tChcwz81PWQ-Ar0HB8trLABjhUaxiWri3e15O8HlPmCowt4sjWdZFsF-rjvrSdojAhI-CM7OoiqnvoWFLMy8Rp6XNlEvuH_7c8VMXMb-qXpludOOqUu7P0irc2zn/s320/IMG_0394.JPG" /></a><br /><div>At a loss as to what to cook for dinner last night, I pulled random things from the pantry. What I came up with was met with lots of lip-smacking and "mmm, mmm good!" from the munchkins. They all had seconds, which doesn't happen often with those three!</div><br /><div></div><br /><div><span style="color:#ff6600;">Black Bean and Kielbasa Soup</span></div><br /><div><span style="color:#ff6600;"></span></div><div><span style="color:#ff6600;"></span> </div><div><span style="color:#ff6600;">1 lb. beef kielbasa</span></div><div><span style="color:#ff6600;">1 yellow onion, diced</span></div><div><span style="color:#ff6600;">2 cans black beans</span></div><div><span style="color:#ff6600;">1 can chicken broth</span></div><div><span style="color:#ff6600;">1 cup salsa or fresh diced tomatoes</span></div><div><span style="color:#ff6600;">salt to taste</span></div><div><span style="color:#ff6600;">sour cream, green onion, shredded cheese and/or cilantro to garnish</span></div><br /><div><span style="color:#ff6600;"></span></div><div><span style="color:#ff6600;">Cut kielbasa into bite-sized chunks and place in a skillet with onions and a small amount of oil. Fry until onions are translucent. While kielbasa is cooking, use a food processor or stick blender to combine 1 can of black beans and 1 can of chicken broth. Combine in a large saucepan with remaining can of beans, salsa and/or tomatoes and salt. Cook on medium-high heat approximately 10 minutes, until just starting to bubble. Add kielbasa and onions and cook 1 to 2 minutes more. Serve topped with sour cream, cheese, green onions, cilantro....Enjoy!</span></div>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0tag:blogger.com,1999:blog-214265892353220438.post-23593893577129254312009-11-19T10:48:00.000-08:002009-11-19T10:53:59.824-08:00Upcoming YummiesI love that Jake calls my cooking "yummies", as in "What kind of yummies are you making this weekend?" Well, I've got quite a list!<br /><br />Sweet Yummies:<br />Chocolate Chip Cookie Brittle<br />Salted Chocolate Caramel Bars<br />Cranberry Crumb Bars<br />Fresh Apple Cake<br />Spice Cake Truffle Balls<br />Zimtsterne (cinnamon star cookies)<br /><br />Savory Yummies:<br />French Onion Soup<br />Saag Aloo (potatoes and spiced spinach)<br />Turkey-Cranberry Strudel (with Thanksgiving leftovers)<br />Ricotta Gnocchi with Tomato Pesto<br />Roast Duck Congee<br /><br />I can hardly wait to go grocery shopping!Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0tag:blogger.com,1999:blog-214265892353220438.post-21359501667604601072009-11-18T15:16:00.000-08:002009-11-18T15:33:50.883-08:00Bagel-icious!<div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1IQk9_i-76_-f8YmNgFXwjbpMQAqo0LNouUpT7x-4DeoPFAUQfy37siM03hO-c5leHcCc70gN5oXYhodUbSCffMJQjZS_DT-CcrOpGp7_Kmf6LaZIzG5zvcywJKRbGoqhU_-AfiZQHKS/s1600/IMG_0349.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405589734303631218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1IQk9_i-76_-f8YmNgFXwjbpMQAqo0LNouUpT7x-4DeoPFAUQfy37siM03hO-c5leHcCc70gN5oXYhodUbSCffMJQjZS_DT-CcrOpGp7_Kmf6LaZIzG5zvcywJKRbGoqhU_-AfiZQHKS/s320/IMG_0349.JPG" /></a><br /><br /><br /><div>I've been craving bagels and cream cheese all week, but with a sick kid I haven't been able to get out of the house. I even had a new container of cranberry orange cream cheese just begging to be used. What's a girl to do? Grab a bag of flour and get to it, of course! I spent three days scouring the 'net for a decent bagel recipe. Some are beyond complicated, some called for ingredients I didn't have on hand, etc., etc. Finally, it came down to two. I chose the one that used a bread machine for all the kneading, because I can't handle ten minutes of hand-kneading with a (possibly) fractured wrist. The recipe was exceedingly simple and the bread machine did all the hard work. After baking, my bagels were a bit too crunchy on the outside, so next time I'll try 20 minutes instead of 25, but otherwise they came out great!</div><br /><div></div><div><span style="color:#ff6600;">Bread Machine Bagels</span></div><div><span style="color:#ff6600;"></span></div><br /><div><span style="color:#ff6600;">1 cup warm water</span></div><div><span style="color:#ff6600;">1 1/2 tsp salt</span></div><div><span style="color:#ff6600;">2 tbsp white sugar</span></div><div><span style="color:#ff6600;">3 cups bread flour (I used plain white flour)</span></div><div><span style="color:#ff6600;">2 1/4 tsp active dry yeast</span></div><div><span style="color:#ff6600;"></span></div><br /><div><span style="color:#ff6600;">3 quarts boiling water</span></div><div><span style="color:#ff6600;">3 tbsp white sugar</span></div><div><span style="color:#ff6600;">1 egg, beaten plus 1 tbsp water (egg wash)</span></div><div><span style="color:#ff6600;"></span></div><br /><div><span style="color:#ff6600;">Follow your bread machine manufacturer's directions for placing the water, salt, sugar, flour and yeast in the pan (mine is water first, then dry ingredients, then yeast). Select dough cycle.</span></div><br /><div><span style="color:#ff6600;">When cycle is complete, rest dough on floured surface. Start water boiling and add sugar. Cut dough into equal pieces, depending on the size you want (I got 8 smallish bagels). Roll each piece into a small ball, flatten and poke a hole in the middle. Work dough with your fingers to even out the dough around the hole and get the nice bagel shape. Cover with a clean cloth and let rest 10 minutes. Lightly grease a baking sheet (pam is great) and preheat oven to 375. Transfer bagels to boiling water, let boil 1 minute, flip, boil another minute. Transfer bagels to prepared baking sheet, brush with egg wash and place in oven for 20-25 minutes, until golden brown.</span></div><br /><br /><div><span style="color:#ff6600;"></span></div><br /><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDvuNV-CXzj8f9wGEt9zq-599NPFn5V2ns-ftGfNLYeejY1gxoYqF1XpzCa4_Q8-wahPL9wR_EZgUTp1XmcwP5HWmGSshyxRhZKY7H-eAqOoN3ml4L49P9HbeTYzGgYI0Ajkq4J_jAiwA/s1600/IMG_0342.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405589899841706130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDvuNV-CXzj8f9wGEt9zq-599NPFn5V2ns-ftGfNLYeejY1gxoYqF1XpzCa4_Q8-wahPL9wR_EZgUTp1XmcwP5HWmGSshyxRhZKY7H-eAqOoN3ml4L49P9HbeTYzGgYI0Ajkq4J_jAiwA/s320/IMG_0342.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrE5viXcVZUcEfK2BxiGwR9EQ4aZvjYImK365hs8YKUYB7mlCwvAt__2xeM0_EgKrCbAZDTzvezUAzPhpX90pPU8_R_q-7qJhs1dm3o_eWg4Ub1IH-IPTwKSvb6xBtpxMiGK2qyfJTe3S/s1600/IMG_0345.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5405590335304661554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrE5viXcVZUcEfK2BxiGwR9EQ4aZvjYImK365hs8YKUYB7mlCwvAt__2xeM0_EgKrCbAZDTzvezUAzPhpX90pPU8_R_q-7qJhs1dm3o_eWg4Ub1IH-IPTwKSvb6xBtpxMiGK2qyfJTe3S/s320/IMG_0345.JPG" /></a><br /> <br /><div><span style="color:#ff6600;"></span></div></div></div>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0tag:blogger.com,1999:blog-214265892353220438.post-20116965793571537842009-11-16T11:37:00.000-08:002009-11-16T11:50:04.834-08:00Sunday Dinner: Surf and Turf Stir-fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EYtaVpGnhhPXGd2gbiTYi5k4EeOpOCjRBQu-jWr1e0s1weQJ8mwqhPhgCaUzf2GShxZyxU8GEhuRF4hpx1cUkT7gQandLcWScjcfQPIxwB_hmliVHdFrAWWclss5paaPXfNHILu-9K2v/s1600/IMG_0316.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5EYtaVpGnhhPXGd2gbiTYi5k4EeOpOCjRBQu-jWr1e0s1weQJ8mwqhPhgCaUzf2GShxZyxU8GEhuRF4hpx1cUkT7gQandLcWScjcfQPIxwB_hmliVHdFrAWWclss5paaPXfNHILu-9K2v/s320/IMG_0316.JPG" alt="" id="BLOGGER_PHOTO_ID_5404791139625725106" border="0" /></a><br />I hate Sunday dinner. It is a meal I dread making, simply because I can never thing of what to make. Last night everybody was hungry but nobody could tell me what they were hungry for. Finally I just reached in the freezer, determined to cook whatever came out. What came out first was a package of thinly sliced flank steak. Good, but not enough to feed everyone. Next came out a bag of frozen whole shrimp, heads still on (cost less that way, and also give dishes a deeper flavor). Steak and shrimp? Sounds good to me! I closed my eyes, reached into the crisper, and pulled out a bag of chinese broccoli to go along with the surf and turf. I served everything over rice, of course, all was devoured. Well, the munchkins weren't too keen on eating leafy greens, but they had great fun ripping the heads off of the shrimp!<br /><br /><span style="color: rgb(255, 102, 0);"><br />Surf and Turf Stir-fry<br /><br />3/4 lb flank steak, thinly slice<br />1/2 pound shrimp, frozen<br />1 bunch gai lan or other broccoli-type vegetable<br />3 cloves garlic, minced<br />2 tbsp rice wine<br />4 tbsp soy sauce<br />dash sesame oil<br />1 tbsp brown sugar<br />2 tsp ground ginger<br />salt to taste<br /><br />Marinate steak with the garlic and remaining ingredients. Chop broccoli into bite sized pieces and stir fry about 3 minutes. Remove to a bowl and cook meat and juices about 2 minutes. Add meat to broccoli, leaving juices in the pan. Add shrimp and stir fry until just pink, then add meat and broccoli back into pan. Cook another 2 or 3 minutes, then serve over rice.<br /></span>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0tag:blogger.com,1999:blog-214265892353220438.post-76402224333008836692009-11-15T17:01:00.000-08:002009-11-19T09:21:37.979-08:00Sunday Breakfast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWInqZB-1hZ6q4HAu6cI_NTQXFOKBt_9dVa6lmQbdYC-8hlns5TkTzfe-aJ8Ngh886iMnxRr7yReN5OZeQN1qlA0bp0lOQjy-MuzSlHVSYm4dEe1-bb70BikA-uzTw7BoKiwh8uxchUmbb/s1600/IMG_0303.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 186px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5404503180280301938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWInqZB-1hZ6q4HAu6cI_NTQXFOKBt_9dVa6lmQbdYC-8hlns5TkTzfe-aJ8Ngh886iMnxRr7yReN5OZeQN1qlA0bp0lOQjy-MuzSlHVSYm4dEe1-bb70BikA-uzTw7BoKiwh8uxchUmbb/s320/IMG_0303.JPG" /></a><br /><div>Still in a baking mood, I looked to Ina Garten for inspiration. Lo and behold, a simple recipe for MY favorite pastry, cheese danish! I was asked to hide these away before we all gained 50 pounds, so I'm taking that as a compliment.</div><br /><div></div><br /><div><span style="color:#ff6600;">Cheese and Jam Danish</span></div><div>(adapted from Ina Garten at Foodtv.com)</div><div></div><br /><div><span style="color:#ff6600;">8 oz. cream cheese, room temperature</span></div><div><span style="color:#ff6600;">1/3 cup white sugar</span></div><div><span style="color:#ff6600;">2 large egg yolks</span></div><div><span style="color:#ff6600;">2 tbsp ricotta cheese</span></div><div><span style="color:#ff6600;">1 tsp vanilla extract</span></div><div><span style="color:#ff6600;">1/4 tsp salt</span></div><div><span style="color:#ff6600;">1 tbsp lemon zest (about 2 lemons)</span></div><div><span style="color:#ff6600;">2 sheets frozen puff pastry, thawed (1 box</span><br /></div><div><span style="color:#ff6600;">egg wash (1 egg beated with 1 tbsp water)</span></div><div><span style="color:#ff6600;">any type of jam (I used lingonberry jelly from Ikea)</span></div><br /><div></div><br /><div><span style="color:#ff6600;">Preheat oven to 400F and line a pan with parchment paper. Using an electric mixer, cream together sugar and cream cheese until just blended. On low, blend in egg yolks one at a time, ricotta, vanilla, salt and lemon zest. Don't overbeat or whip! Unfold 1 sheet of puff pastry on a lightly floured surface and cut into 9 equal sqares. Place a teaspoon of cheese filling, followed by a dallop of jam on each square. Brush the borders of each square with egg wash, 2 opposite corners together and seal. Brush tops with egg wash and place on parchment lined pan. Repeat with second sheet of pastry. Place pans in the refrigerator for 15 minutes, then bake for 20 minutes turning once during baking. When golden brown, remove from oven, dust with powdered sugar and serve warm.</span></div><br /><div><span style="color:#ff6600;"></span></div>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0tag:blogger.com,1999:blog-214265892353220438.post-44607835400176536692009-11-15T16:41:00.000-08:002009-11-19T09:23:04.346-08:00Feeling Snacky<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeqIBOrFpftWiA38inpmhiIKxAPwWIwJsfloC6ZDXrDMPN44Z1OEq5fCjicYj5DO1yr-pAzCxHoh5b72fD9kax1hEK7qCDLDogaXZQ5qYoKR4y0DWRVjmM11U0MnQLGmgc9CBJYgOg-H5d/s1600/pretzels.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5404500229756940802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeqIBOrFpftWiA38inpmhiIKxAPwWIwJsfloC6ZDXrDMPN44Z1OEq5fCjicYj5DO1yr-pAzCxHoh5b72fD9kax1hEK7qCDLDogaXZQ5qYoKR4y0DWRVjmM11U0MnQLGmgc9CBJYgOg-H5d/s320/pretzels.jpg" /></a><br /><div>Saturday was my birthday and after a busy day out we were all needing something savory to snack on. I made some cheddar filled pretzel "bites", once again a big hit with the family. This is by no means a throw it together quickly snack though, you definitely need to plan ahead, as the dough needs to rest for 2 hours. I'm hoping to make these again with different fillings. I think pepperoni could be a winner....</div><br /><div></div><br /><div></div><br /><div></div><br /><div><span style="color:#ff6600;">Cheesy-filled Pretzel Bites</span></div><div><span style="color:#ff6600;"></span> </div><div><span style="color:#ff6600;"></span></div><div><span style="color:#ff6600;">Basic Pretzel Dough</span></div><div><span style="color:#ff6600;">1 1/2 tsp active, dry yeast</span></div><div><span style="color:#ff6600;">2 tbsp plus 1 tsp packed brown sugar, divided</span></div><div><span style="color:#ff6600;">1/4 cup warm water</span></div><div><span style="color:#ff6600;">1 cup warm milk</span></div><div><span style="color:#ff6600;">2 1/2 to 3 cups all-purpose flour</span></div><div></div><div><span style="color:#ff6600;">you will also need about 1 cup shredded cheese (I use preshredded for ease)</span></div><br /><div><span style="color:#ff6600;"></span></div><div><span style="color:#ff6600;">In a large bowl, stir together yeast, 1 tsp brown sugar and warm water. Let stand until foamy, about 5 to 8 minutes. In a small bowl, dissolve the rest of the brown sugar in the milk. Add 2 1/2 cups of flour, and the milk mixture, into the yeast mixture. Stir with a wooden spoon until a soft ball forms, adding more flour as needed. Knead on a lightly floured surface, until ball is smooth. Transfer to a clean bowl, cover with plastic wrap, and let rise 2 hours until surface is bubbly. Preheat oven to 400F and line a baking sheet with parchment paper. Now comes the fun part! Turn dough out onto a lightly floured surface and seperate into 4 equal balls. Roll and stretch each ball into a rope, approximately 12 inches long. Using a rolling pin, flatten each rope into a long rectangle, about 12-by-4 inches. Make sure a long end is closest to you. Add shredded cheese along bottom third of the dough, leaving 1/2 and inch to the edges. Stretch dough from the bottom over the cheese and press to seal. Roll upwards as tightly as possible, making a rope. Cut each rope into 12 (or so) pieces and seal the ends, placing each piece on the parchment lined pans. Repeat with each of the three remaining balls. Let sit for 15 minutes, dough should rise slightly. In a large pot, boil 6 cups of water. Once boiling, turn down to a gentle simmer and add 4 tsp of baking soda. Place the dough pieces in the water for about 20 seconds and then remove with slotted spoon back to the parchment paper. Bake for 15 minutes until golden brown and shiny, brush with melted butter, sprinkle with coarse salt and eat!</span></div><br /><div><span style="color:#ff6600;"></span></div><br /><div><span style="color:#ff6600;"></span></div><br /><div><span style="color:#ff6600;"></span></div>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0tag:blogger.com,1999:blog-214265892353220438.post-83729054797617513852009-11-15T16:18:00.001-08:002009-11-15T16:41:09.880-08:00Playing Catch-upI've been a busy little bee in the kitchen the past few days! Friday night I really wanted Chinese food, but we just cannot find a take-out place here that lives up to Jake's standards. So off to the 99 Ranch Market I went to load up on supplies, and then I spent the next 3 hours or so in the kitchen. Unfortunately I did not take pictures, but take my word for it, the food was gorgeous! I made pork and cabbage filled dumplings (also made the dumpling wrappers), stir fried shrimp and snow peas with shitake mushrooms, and egg drop soup. To fill out the meal, I also picked up a roast duck on the way home, along with steaming some white rice. The munchkins loved the dumplings, Jake and I were partial to the stir fry. The egg drop soup has now been requested to start every meal! Below are the recipes I used for the dumplings.<br /><br /><span style="color:#ff6600;">Dumpling Wrappers</span><br /><span style="color:#000000;">(adapted from several recipes)</span><br /><br /><span style="color:#ff6600;">2 cups white flour</span><br /><span style="color:#ff6600;">1 cup warm water</span><br /><span style="color:#ff6600;">1 tsp vegetable oil</span><br /><span style="color:#ff6600;">1/2 tsp salt</span><br /><span style="color:#ff6600;"></span><br /><span style="color:#ff6600;">Add salt and oil to the warm water and stir until the salt has dissolved. Place flour in a large bowl and slowly add the warm water. Stop adding water when the dough is slightly sticky. Stir until it forms a big lumpy ball. Cover the bowl with plastic wrap and let sit for 10 to 15 minutes. Knead the dough on a lightly floured surface until it becomes shiny and elastic (for me, this took about 7 or 8 minutes). Roll the dough into a thin flat sheet and cut out circles (I used the open end of a highball glass since I don't own cookie cutters). Make sure the dough isn't TOO thin, or your filling will burst out. Now you're ready to fill them!</span><br /><span style="color:#ff6600;"></span><br /><span style="color:#009900;">Pork and Cabbage Filling</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">1 large Long Cabbage (or napa cabbage)</span><br /><span style="color:#009900;">salt</span><br /><span style="color:#009900;">1 inch of YOUNG ginger (young has a milder, less spicy taste than the traditional ginger)</span><br /><span style="color:#009900;">1 pound ground pork</span><br /><span style="color:#009900;">1 tsp sesame oil</span><br /><span style="color:#009900;">2 tsp dark soy sauce</span><br /><span style="color:#009900;">1/3 cup thinly sliced green onions (optional)</span><br /><span style="color:#009900;"></span><br /><span style="color:#009900;">First the cabbage needs to be prepared. Mince and/or shred it up nice and small and place in a bowl. Add salt, about 1 tsp per handful of cabbage, and mix well. Let sit about 15 minutes, then using cheesecloth, squeeze out all the excess water. While cabbage is "sweating", combine pork and remaining ingredients. When cabbage is ready, mix it into the pork (I find mixing with your hands to work best).</span><br /><span style="color:#009900;"></span><br /><span style="color:#000000;">All that remains is to combine the two. Add a spoonful of filling to each wrapper, seal shut, and boil in salted water for approximately 4 minutes (they should float to the top). Enjoy!</span>Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0tag:blogger.com,1999:blog-214265892353220438.post-87149893493650527232009-11-15T16:13:00.000-08:002009-11-15T17:28:04.262-08:00In the beginning....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzivIZwcr6MwzM6p4u6tEvIoPIOlUKvi3Z3SiuSqhbDp2_OHg94mTYO_9xW33GL7TepqZcUV7OOKPSue4CJWP-V5z4RgEuGeBZNV6SU3HdD_Hscu-gYjLmUkFaM7vti-jhkuZTUgeeMCKU/s1600/IMG_0307.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzivIZwcr6MwzM6p4u6tEvIoPIOlUKvi3Z3SiuSqhbDp2_OHg94mTYO_9xW33GL7TepqZcUV7OOKPSue4CJWP-V5z4RgEuGeBZNV6SU3HdD_Hscu-gYjLmUkFaM7vti-jhkuZTUgeeMCKU/s320/IMG_0307.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5404507136184643074" /></a><br />....Jena created a blog. I may not be exciting, I may not have a lot to say, but gosh-darn it, I'm doing it anyway!<br /><br />To put it simply, I love to cook. Simple, complicated, whatever - I'm there. Cooking helps me to relax when the munchkins have been driving me nuts. Cooking lets me feel creative without having to break out the (long put away) art supplies. Cooking lets me feel like I've accomplished something, however small, especially when the feedback is good. There is nothing quite like the feeling I get when people honestly enjoy what I've made for them. And is there anything better than a 2 year old saying, "Mommy it was dee-wishes!"? I think not. I have a very tiny kitchen (see above picture) but that won't stop me!<br /><br />And away we go......Jenahttp://www.blogger.com/profile/06477034059465019547noreply@blogger.com0