White Chocolate and Macadamia Nut Cookies
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 egg
2 ounces milk
1 1/2 teaspoons
vanilla extract
1/4-1/2 tsp almond extract
2 sticks unsalted butter
1 cup sugar
1/2 cup brown sugar
12 oz white chocolate, coarsely chopped, or a 12-oz bag of white chocolate chips
1 cup chopped macadamia nuts, toasted
Bring the egg, milk and vanilla to room temperature (I do this by putting in the microwave on the defrost setting for a few seconds at a time, till it comes up to room temp, because I always forget this step and then am all, 'oh, damn' about it.) Sift together the flour, salt, and baking soda. Cream the butter in the bowl of a mixer or with a hand mixer until it's fluffy and soft, and add sugars. Increase the mixer speed and beat until very light and fluffy; reduce the speed and add the egg mixture, then increase the speed until well combined. Slowly add the dry ingredients and mix until thoroughly combined, and then add the chips and the nuts. Bake at 350 on parchment paper or Silpat-lined cookie sheets for 10-13 minutes or until brown around the edges. Let rest on cookie sheets for 3-4 minutes before removing to wire racks. YUMMY.
Friday, May 18, 2007
Sunday, May 6, 2007
Braised Beef w/Rich Gravy
Braised Beef w/Rich Gravy
2lbs stew beef, round steak, or sirloin tip roast (my fav), CUT into 1 inch cubes
Salt & Freshly ground black pepper to taste
2 tbs olive oil
1 medium onion, sliced into thin wedges
2 cups sliced mushrooms
1 clove garlic, minced
3 cups beef broth plus 1 cup, if needed for gravy
4 Tbs flour
3/4 cup ice water
8oz sour cream
Sprinkle the beef cubes with salt & pepper. Heat the olive oil in a large, heavy skilled. Add the meat and sauté until well browned, remove to a bowl, and keep warm. In the same skillet, sauté the onions & mushrooms, and garlic until the onions are translucent Add 3 cups of the broth, and bring to a simmer, stirring the mixture often and scraping up any browned bits. Return the beef to the skillet, cover tightly and simmer for 1 hour or more until beef is tender. IF the liquid starts to boil over, turn the heat down slightly. Periodically check the stew to make sure there is ample liquid for cooking the meat and for making gravy afterward. If too much has boiled doff, add the fourth cup of broth. Once ready whisk flour into the ice water until smooth. Gradually stir this thickener into the simmering beef & broth Bring to a slow boil and cook for a few minutes, stirring, until the gravy thickens. Take off the heat and stir in one container of sour cream.
Serve over rice or egg noodles. I have frozen just the meat and gravy after cooking and it comes out yummy later. This can also be made with ground beef.....just don't need to simmer for a long time.
Verdict - this is an oft requested family and friend favorite. My youngest calls it the Yummy Meat Gravy Noodle dinner. This meal is well worth the time and I've taken to using just about any cut of beef that's tough, eye of round and london broil are my favorite cheaper cuts. The leftovers make great pot pies or pockets if I have time to play in the kitchen.
2lbs stew beef, round steak, or sirloin tip roast (my fav), CUT into 1 inch cubes
Salt & Freshly ground black pepper to taste
2 tbs olive oil
1 medium onion, sliced into thin wedges
2 cups sliced mushrooms
1 clove garlic, minced
3 cups beef broth plus 1 cup, if needed for gravy
4 Tbs flour
3/4 cup ice water
8oz sour cream
Sprinkle the beef cubes with salt & pepper. Heat the olive oil in a large, heavy skilled. Add the meat and sauté until well browned, remove to a bowl, and keep warm. In the same skillet, sauté the onions & mushrooms, and garlic until the onions are translucent Add 3 cups of the broth, and bring to a simmer, stirring the mixture often and scraping up any browned bits. Return the beef to the skillet, cover tightly and simmer for 1 hour or more until beef is tender. IF the liquid starts to boil over, turn the heat down slightly. Periodically check the stew to make sure there is ample liquid for cooking the meat and for making gravy afterward. If too much has boiled doff, add the fourth cup of broth. Once ready whisk flour into the ice water until smooth. Gradually stir this thickener into the simmering beef & broth Bring to a slow boil and cook for a few minutes, stirring, until the gravy thickens. Take off the heat and stir in one container of sour cream.
Serve over rice or egg noodles. I have frozen just the meat and gravy after cooking and it comes out yummy later. This can also be made with ground beef.....just don't need to simmer for a long time.
Verdict - this is an oft requested family and friend favorite. My youngest calls it the Yummy Meat Gravy Noodle dinner. This meal is well worth the time and I've taken to using just about any cut of beef that's tough, eye of round and london broil are my favorite cheaper cuts. The leftovers make great pot pies or pockets if I have time to play in the kitchen.
Oatmeal Jumbles
2 cups organic rolled oats
1 cup organic dates - chopped
1/3 cup organic oil (like sunflower) I use coconut oil
1 tsp organic vanilla extract
3 large organic bananas - mashed well
dash of salt
Preheat oven to 350 * Combine all ingredients in a bowl until well mixed. Let sit for 15 minutes (for flavors to settle). * Drop on ungreased cookie sheet (they don't spread so you can put them close to each other) and bake for 20 minutes of until brown. They really don't spread so you don't want them too thick..just small bite size. These are best when fresh. I prefer to make one batch and share them making them last just a couple days.
1 cup organic dates - chopped
1/3 cup organic oil (like sunflower) I use coconut oil
1 tsp organic vanilla extract
3 large organic bananas - mashed well
dash of salt
Preheat oven to 350 * Combine all ingredients in a bowl until well mixed. Let sit for 15 minutes (for flavors to settle). * Drop on ungreased cookie sheet (they don't spread so you can put them close to each other) and bake for 20 minutes of until brown. They really don't spread so you don't want them too thick..just small bite size. These are best when fresh. I prefer to make one batch and share them making them last just a couple days.
Citrus Sticky Chicken (crockpot)
This chicken turns a beautiful gorgeous brown color and is so moist and delicious.
3 Tbsp. honey
2 Tbsp. soy sauce
2 tsp. finely minced ginger root
4 lb. whole roasting chicken
3 garlic cloves, minced
1 whole orange, sliced
2 Tbsp. cornstarch
1/4 cup orange juice
PREPARATION: Rinse chicken thoroughly and drain well. Pat the chicken with paper towels to dry well. Stuff garlic and orange slices inside chicken. Spray a 4-6 quart crockpot with nonstick cooking spray and place chicken inside. Combine honey, soy sauce and gingerroot in small bowl and pour over chicken. Cover crockpot. Cook on LOW for 6-8 hours. The chicken should be fork tender and thoroughly cooked; 170 degrees into the leg or thigh on an instant read thermometer. Remove chicken from crockpot and cover with foil to keep warm. Mix cornstarch and orange juice in small saucepan and add the juices left in the crockpot. Mix well, transfer to a saucepan, and cook over medium high heat until the sauce boils and thickens, stirring frequently. Serve chicken with sauce. 6 servings
Coconut Chicken Curry (Crock-pot)
2 lbs boneless chicken, cubed (I usually roast a chicken and use the leftovers shreaded)
2 cups chickpeas, soaked and cooked according to the NT cookbook
2 tsp salt
1/2 tsp black pepper
2 TBSP curry powder
2 sweet potatoes, peeled and diced
1 medium onion, chopped
1 can coconut milk
1 cup chicken stock
2 tsp. hot sauce, optional
1 14 oz. can diced tomatoes with the juice
1 package (10-14 oz) frozen veggies of your choice (I prefer California blend which has carrots, broccoli, and cauliflower).
Saute the chicken and onions together in a skillet with a little oil until the onions are soft and the chicken is browned.
Add the curry powder and cook for one minute.
Scrape into the crock pot.
Sprinkle with salt and pepper.
Add potatoes, coconut milk, stock, hot sauce, tomatoes, and stir to combine.
Cover and cook on low 6-8 hours.
About 1/2 an hour before serving, stir in frozen veggies.
Serve over cooked rice. I use a basmati or jasmine that I cook in my rice cooker during the last hour.
Edit: I've made this recipe many times and now omit the hot sauce, opting instead for cayenne pepper. Depending on who I'm cooking for, I'll use between 1 TBSP and 4 TBSP. If I go light on the cayenne, I'll serve dinner with the cayenne on the table so the meal can be altered to match personal spice preferences.
2 cups chickpeas, soaked and cooked according to the NT cookbook
2 tsp salt
1/2 tsp black pepper
2 TBSP curry powder
2 sweet potatoes, peeled and diced
1 medium onion, chopped
1 can coconut milk
1 cup chicken stock
2 tsp. hot sauce, optional
1 14 oz. can diced tomatoes with the juice
1 package (10-14 oz) frozen veggies of your choice (I prefer California blend which has carrots, broccoli, and cauliflower).
Saute the chicken and onions together in a skillet with a little oil until the onions are soft and the chicken is browned.
Add the curry powder and cook for one minute.
Scrape into the crock pot.
Sprinkle with salt and pepper.
Add potatoes, coconut milk, stock, hot sauce, tomatoes, and stir to combine.
Cover and cook on low 6-8 hours.
About 1/2 an hour before serving, stir in frozen veggies.
Serve over cooked rice. I use a basmati or jasmine that I cook in my rice cooker during the last hour.
Edit: I've made this recipe many times and now omit the hot sauce, opting instead for cayenne pepper. Depending on who I'm cooking for, I'll use between 1 TBSP and 4 TBSP. If I go light on the cayenne, I'll serve dinner with the cayenne on the table so the meal can be altered to match personal spice preferences.
Summer Salad
Ingredients:
1 bag baby spinach or spring mix (or any combination)
2 cups sliced strawberries
2 apples, cut up bite size
1 cup sugared walnuts
1 can mandarian oranges
Sprinkle w/one or all
Gorganzola Cheese (I like LOTS of this on the salad)
Sunflower Seeds
Raisins/dried cranberries
Sometimes I add leftover chicken/turkey.
Basically toss all the above ingredients together. I serve it with a Citrus Vinegrette. SOOOO yummy.
1 bag baby spinach or spring mix (or any combination)
2 cups sliced strawberries
2 apples, cut up bite size
1 cup sugared walnuts
1 can mandarian oranges
Sprinkle w/one or all
Gorganzola Cheese (I like LOTS of this on the salad)
Sunflower Seeds
Raisins/dried cranberries
Sometimes I add leftover chicken/turkey.
Basically toss all the above ingredients together. I serve it with a Citrus Vinegrette. SOOOO yummy.
Black Skillet Beef With Greens (kale) & Red Potato
Ingredients:
1 lb beef top round
1 1/2 tbsp hot 'n spicy seasoning
vegetable oil spray
8 red skinned potatoes --halved
3 cup onion -- finely chopped
2 cup beef broth
2 garlic cloves -- minced
2 large carrots, peeled -- cut into thin 2 1/2-inch strips
2 bunch greens (kale, collard, mustard, etc) stems torn
Preparation
Partially freeze beef. Thinly slice across the grain into long strips 1/8-inch thick. Thoroughly coat with Hot 'N Spicy Seasoning. Spray a large heavy skillet with vegetable oil spray. Preheat pan over high heat. Add meat; cook stirring for 5 minutes. Add potatoes, onion, broth and garlic. Cook over medium heat for 20 minutes. Stir in carrots. Lay greens over top and cook covered, until carrots are tender, about 15 minutes. Serve in large serving bowl with crustybread for dunking.
Note: To make spice mix, combine 1/4c paprika, 2 tb dried oregano, 2 ts chili powder, 1 ts black pepper, 1/2 ts cayenne pepper, 1/2 ts dry mustard. Store extra for future use. Nutritional info per serving: 324 cal; 4g fat (11%), 52g carb, 24g pro
Source: Down-Home Healthy by Johnny Rivers and Leah Chase Miami Herald
1 lb beef top round
1 1/2 tbsp hot 'n spicy seasoning
vegetable oil spray
8 red skinned potatoes --halved
3 cup onion -- finely chopped
2 cup beef broth
2 garlic cloves -- minced
2 large carrots, peeled -- cut into thin 2 1/2-inch strips
2 bunch greens (kale, collard, mustard, etc) stems torn
Preparation
Partially freeze beef. Thinly slice across the grain into long strips 1/8-inch thick. Thoroughly coat with Hot 'N Spicy Seasoning. Spray a large heavy skillet with vegetable oil spray. Preheat pan over high heat. Add meat; cook stirring for 5 minutes. Add potatoes, onion, broth and garlic. Cook over medium heat for 20 minutes. Stir in carrots. Lay greens over top and cook covered, until carrots are tender, about 15 minutes. Serve in large serving bowl with crustybread for dunking.
Note: To make spice mix, combine 1/4c paprika, 2 tb dried oregano, 2 ts chili powder, 1 ts black pepper, 1/2 ts cayenne pepper, 1/2 ts dry mustard. Store extra for future use. Nutritional info per serving: 324 cal; 4g fat (11%), 52g carb, 24g pro
Source: Down-Home Healthy by Johnny Rivers and Leah Chase Miami Herald
Roasted Herb Sticky Chicken
Roasted Herb Sticky Chicken (crockpot or oven)
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicken put the onions into the cavity, put the chicken into the crockpot and do not add any liquid. As the cooking process goes on it will produce its own juices. Cook on LOW for 8 to 10 hours and it will be falling off the bone tender. This can also be cooked in the oven.
I do 3 at a time. On 250 for several hours until it starts to fall off the bone.
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 large roasting chicken
1 cup chopped onion
In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicken put the onions into the cavity, put the chicken into the crockpot and do not add any liquid. As the cooking process goes on it will produce its own juices. Cook on LOW for 8 to 10 hours and it will be falling off the bone tender. This can also be cooked in the oven.
I do 3 at a time. On 250 for several hours until it starts to fall off the bone.
Veggie-Loaded Quiche
Veggie-Loaded Quiche Crust
1 1/4 c. whole wheat flour (freshly-ground sprouted hard white winter wheat works best)
1/2 t. sea salt
1/2 c. butter, cut into eight pieces
1 egg yolk
2 T. Water (very cold)
Combine flour and salt in food processor. Add butter, and process until crumbly. Add egg yolk and water, processing constantly until mixture forms a ball. Wrap in waxed paper, and chill for at least 30 minutes. Press into 10-inch pie shell when ready to fill. This can also be made crustless if you prefer to not deal with making your own crust.
Filling
2 tomatoes, chopped
1 small can artichoke hearts, drained and chopped
1 bag of pre-washed baby spinach
6 pastured eggs
1/4 c. cream or milk (preferably raw)
1 t. sea salt
1/2 t. chili powder
4 oz. crumbled feta cheese (optional)
Sauté tomato, artichoke and spinach over medium heat until spinach wilts. In a medium bowl, beat together eggs, cream, salt and chili powder. Arrange vegetables in bottom of pie crust, top with half the cheese and the egg mixture. Bake at 425 degrees for 15 minutes. Top with remaining cheese, then bake an additional 30 minutes at 350 degrees. We love quiche, so I make many variations of this recipe. Any veggies left over at the end of the week are bound to end up in a quiche! We usually eat this with a big green salad and have the leftovers for breakfast or lunch the next day. Since the recipe uses a half dozen eggs, I often double it and put one quiche in the freezer for a quick meal another day.
1 1/4 c. whole wheat flour (freshly-ground sprouted hard white winter wheat works best)
1/2 t. sea salt
1/2 c. butter, cut into eight pieces
1 egg yolk
2 T. Water (very cold)
Combine flour and salt in food processor. Add butter, and process until crumbly. Add egg yolk and water, processing constantly until mixture forms a ball. Wrap in waxed paper, and chill for at least 30 minutes. Press into 10-inch pie shell when ready to fill. This can also be made crustless if you prefer to not deal with making your own crust.
Filling
2 tomatoes, chopped
1 small can artichoke hearts, drained and chopped
1 bag of pre-washed baby spinach
6 pastured eggs
1/4 c. cream or milk (preferably raw)
1 t. sea salt
1/2 t. chili powder
4 oz. crumbled feta cheese (optional)
Sauté tomato, artichoke and spinach over medium heat until spinach wilts. In a medium bowl, beat together eggs, cream, salt and chili powder. Arrange vegetables in bottom of pie crust, top with half the cheese and the egg mixture. Bake at 425 degrees for 15 minutes. Top with remaining cheese, then bake an additional 30 minutes at 350 degrees. We love quiche, so I make many variations of this recipe. Any veggies left over at the end of the week are bound to end up in a quiche! We usually eat this with a big green salad and have the leftovers for breakfast or lunch the next day. Since the recipe uses a half dozen eggs, I often double it and put one quiche in the freezer for a quick meal another day.
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