In high-school, one of my best friends had some great family food traditions. Many of those recipes are ones that I continue to make today. I usually make this one at least once every summer.
Ingredients:
6 apples, something tart like granny smith
4-6 cups oatmeal
1/4 cup sweetened condensed milk
splash of orange juice
fresh fruit in season (berries, grapes, peaches)
bananas
Directions:
Shred the apples and mix them with citrus fruit.
Mix in sweetened condensed milk and oatmeal.
Add in chopped fresh fruit, but don't add the bananas until ready to serve.
Sunday, August 26, 2012
Rich Autumn Pork Stew with Beer
Original recipe from Epicurious. My friend Sam told me to make this for my husband, and I was very skeptical, since he doesn't like stews. I wouldn't say he loves this one, but he does find it edible. I personally think it's delicious!
Ingredients:
2 lbs boneless pork, cubed
salt & pepper
6 Tb olive oil
2 med onions, diced
4 med carrots, diced
2 med apples, cubed
1 bay leaf
1 cup tomatoes, diced
2 cups chicken broth
1 bottle, 12 oz, beer
2 Tb brown sugar
cooked buttered egg noodles
Directions:
Season pork with salt and pepper, brown in 4 Tb olive oil
On low heat cook onions, carrots and apples with 2 b olive oil about 10 minutes adding the garlic in the last 2 minutes. Add in remaining ingredients except egg noodles, add pork back to pot. Simmer for 1.5 hours, serve over egg noodles.
Ingredients:
2 lbs boneless pork, cubed
salt & pepper
6 Tb olive oil
2 med onions, diced
4 med carrots, diced
2 med apples, cubed
1 bay leaf
1 cup tomatoes, diced
2 cups chicken broth
1 bottle, 12 oz, beer
2 Tb brown sugar
cooked buttered egg noodles
Directions:
Season pork with salt and pepper, brown in 4 Tb olive oil
On low heat cook onions, carrots and apples with 2 b olive oil about 10 minutes adding the garlic in the last 2 minutes. Add in remaining ingredients except egg noodles, add pork back to pot. Simmer for 1.5 hours, serve over egg noodles.
Makeover Cheddar Biscuits
I've never actually had the cheddar biscuits from Red Lobster. However, I'm told they are delicious and addictive. This version is healthier, from my healthy cooking magazine, but very tasty!
Ingredients:
2 cups flour
1 1/2 tp baking powder
1/4 tp salt
1/2 tp garlic powder, divided
1/4 tp baking soda
4 Tb cold butter, divided
1/2 cup cheddar cheese, shredded
1 cup buttermilk
Directions:
In a large bowl, combine flour, baking powder, salt, 1/4 tp garlic powder and baking soda. Cut in 3 Tb butter until mixture resembles coarse crumbs; add cheese. Stir in buttermilk until just moistened.
Drop by two tablespoonfuls 2 in apart onto baking sheets covered in parchment paper. Bake at 425 for 10-12 minutes or until golden brown. Melt remaining butter; stir in garlic powder. Brush over biscuits. serve warm.
Ingredients:
2 cups flour
1 1/2 tp baking powder
1/4 tp salt
1/2 tp garlic powder, divided
1/4 tp baking soda
4 Tb cold butter, divided
1/2 cup cheddar cheese, shredded
1 cup buttermilk
Directions:
In a large bowl, combine flour, baking powder, salt, 1/4 tp garlic powder and baking soda. Cut in 3 Tb butter until mixture resembles coarse crumbs; add cheese. Stir in buttermilk until just moistened.
Drop by two tablespoonfuls 2 in apart onto baking sheets covered in parchment paper. Bake at 425 for 10-12 minutes or until golden brown. Melt remaining butter; stir in garlic powder. Brush over biscuits. serve warm.
Chili Pork Tenderloin
I made this a couple of weeks ago. I liked it so much that I'm planning to make it again when my parents come to visit this weekend. Original recipe from healthy cooking.
Ingredients:
1 Tb lime juice
t tp chili powder
1 tp soy sauce
1/2 tp sugar
1/2 tp salt
1/4 tp pepper
1 lb pork tenderloin
1 Tb olive oil
Directions:
Mix first 6 ingredients into a rub. Rub over pork tenderloin. In large ovenproof skillet, brown pork in oil. Then bake at 375 for 25-30 minutes or until a thermometer reads 145. Let stand for 5 minutes before slicing.
Ingredients:
1 Tb lime juice
t tp chili powder
1 tp soy sauce
1/2 tp sugar
1/2 tp salt
1/4 tp pepper
1 lb pork tenderloin
1 Tb olive oil
Directions:
Mix first 6 ingredients into a rub. Rub over pork tenderloin. In large ovenproof skillet, brown pork in oil. Then bake at 375 for 25-30 minutes or until a thermometer reads 145. Let stand for 5 minutes before slicing.
Tuesday, August 21, 2012
Useful tips to myself
Lately, I can't seem to remember the most basic of cooking skills. In the last month, I've looked up how to hard boil eggs three times, since each time I go to do it, I've forgotten. So, here is my list of things I never remember how to do, any suggestions of things to add?
Corn on the Cob
Leave the husk on, preheat oven to 350 degrees. place corn in husk in oven for 30 minutes.
Hard Boiled Eggs
Put eggs in a single layer of pan and cover with cold water until water is 1-2 inches above eggs. Add some salt and bring to a rolling boil. Turn off heat and cover, let sit for 12 minutes. Rinse eggs in cold water and then refrigerate until needed.
Brown Rice
1 cup rice to 2 1/2 cups water. add rice, olive oil, salt and water to pan. bring to a boil. reduce heat and simmer, covered 40-50 minutes.
Quinoa
The ratio is normally 1:2 and you rinse the quinoa first. However, I have recently found a website devoted to quinoa and she has a different suggestion I tried that today, and it was the best quinoa I've ever had.
Buttermilk
I never have buttermilk on hand, but you can make your own. Put one Tb white vinegar or lemon juice into a measuring cup, then fill up the rest of the way up to one cup line with milk. Let stand five minutes.
Corn on the Cob
Leave the husk on, preheat oven to 350 degrees. place corn in husk in oven for 30 minutes.
Hard Boiled Eggs
Put eggs in a single layer of pan and cover with cold water until water is 1-2 inches above eggs. Add some salt and bring to a rolling boil. Turn off heat and cover, let sit for 12 minutes. Rinse eggs in cold water and then refrigerate until needed.
Brown Rice
1 cup rice to 2 1/2 cups water. add rice, olive oil, salt and water to pan. bring to a boil. reduce heat and simmer, covered 40-50 minutes.
Quinoa
The ratio is normally 1:2 and you rinse the quinoa first. However, I have recently found a website devoted to quinoa and she has a different suggestion I tried that today, and it was the best quinoa I've ever had.
Buttermilk
I never have buttermilk on hand, but you can make your own. Put one Tb white vinegar or lemon juice into a measuring cup, then fill up the rest of the way up to one cup line with milk. Let stand five minutes.
Friday, August 17, 2012
Beef and Broccoli (asparagus) stir-fry
Well, P hates broccoli so when I made this for him I substituted asparagus. When he was out of town and his mom was here, we made it with the broccoli, delicious! This was originally from my healthy cooking magazine, but as always I've slightly tweaked it to work for us.
Ingredients:
2 tp cornstarch
1/2 cup beef broth
4 tp soy sauce
1/2 tp ginger powder
1 garlic clove, minced
1/2 lb beef sirloin steak, thinly sliced
2 tp sesame seeds
2 tp olive oil, divided
2 cups broccoli florets (or any other vegetable)
1 small yellow pepper, thinly sliced
1 cup hot cooked brown rice
Directions:
In a small bowl, combine the first five ingredients.
In a large pan, stir-fry beef and sesame seeds in olive oil until no longer pink; set aside.
Stir-fry broccoli in remaining oil for 3-4 minutes. Add pepper; cook 4-6 minutes longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice.
Ingredients:
2 tp cornstarch
1/2 cup beef broth
4 tp soy sauce
1/2 tp ginger powder
1 garlic clove, minced
1/2 lb beef sirloin steak, thinly sliced
2 tp sesame seeds
2 tp olive oil, divided
2 cups broccoli florets (or any other vegetable)
1 small yellow pepper, thinly sliced
1 cup hot cooked brown rice
Directions:
In a small bowl, combine the first five ingredients.
In a large pan, stir-fry beef and sesame seeds in olive oil until no longer pink; set aside.
Stir-fry broccoli in remaining oil for 3-4 minutes. Add pepper; cook 4-6 minutes longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice.
5 months!
E is five months old already! I say that every month, but it's true every month, it is just going so quickly. This month was huge for her, a ton of new things.
First, she started solid foods. She's tried pears, peas, sweet potatoes and applesauce so far. I think her favorite is peas but it's hard to tell since most of it ends up on her face.
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She also started rolling over! She can get from her back to her stomach, but hasn't mastered the reverse. Unfortunately this means a lot of crying and frustration at the moment, but I'm hoping that she'll be able to return to her back any day now.
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Here she is on 5 months exactly, we had a great photo shoot but by the second half she was eating the paper.
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We tried the baby swing for the first time. She didn't smile or cry, she just kind of chilled out.
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E found her feet! She quickly went from touching her feet to eating them, they are currently her favorite toy!
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I've had a couple of people say that this is where babies really start to get fun. Since I'm already having a blast, I can't wait to see what else is in store!
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