Egg Muffins
Spray a muffin/cupcake pan w/ non-stick spray.
Fill with ANYthing you want: ham, broccoli, chicken, carrots, spinach w/ feta, tomatoes, steak, bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)
Mix approximately 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.
Top with shredded or sliced cheeses of your choice.
Bake at 425 degrees for 20 min. Let cool before removing from pan
These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!
Verdict: They aren't bad. I added some seasoning to mine, salt/pepper mostly as well as cheese. These freeze great and are perfect for when you need to get out the door for an active day and need some car food. I just chuck them in the nuker for a minute or so, grab and go. I try to keep these on hand, especially if we have a busy weekend ahead. I make a batch of about 40 at a time so it is time consuming, but the following convenience is well worth the extra work.
Monday, July 29, 2013
New York Cheesecake
(Jim Fobel's Old-Fashioned Baking Book)
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
Tuesday, July 16, 2013
Pasta Pot
Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta
Ingredients
12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable or chicken broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Directions
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
My changes: I like this recipe a LOT, but it's missing things to round out a meal. I add two diced chicken breasts, two cans of diced tomatoes with liquid, a can of tomato sauce, and change the broth to two cups. Sometimes I'll also add a bag of frozen chopped spinach to really pump up the nutritional quality. Double the herbs if you plan on making it with my alterations and set the cayenne on the table, this is really good when spiced to specific tastes.
Ingredients
12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable or chicken broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish
Directions
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated .
Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.
My changes: I like this recipe a LOT, but it's missing things to round out a meal. I add two diced chicken breasts, two cans of diced tomatoes with liquid, a can of tomato sauce, and change the broth to two cups. Sometimes I'll also add a bag of frozen chopped spinach to really pump up the nutritional quality. Double the herbs if you plan on making it with my alterations and set the cayenne on the table, this is really good when spiced to specific tastes.
Teriyaki Noodles
Ingredients
Teriyaki Sauce
¼ cup soy sauce
2 Tbsp rice vinegar
2 Tbsp brown sugar
¼ tsp toasted sesame oil
2 cloves garlic, minced
2 inches fresh ginger, grated
pinch red pepper flakes
1 Tbsp cornstarch
2 Tbsp water
Noodles & Vegetables
1 lb. frozen stir fry vegetables
8 oz. soba noodles
1 Tbsp vegetable oil
Instructions
Add the soy sauce, rice vinegar, brown sugar, toasted sesame oil, red pepper flakes, corn starch, and water to a bowl. Peel the ginger and then grate it straight into the bowl using a small holed cheese grater. If you don’t have a grater, you can mince the ginger. Mince the garlic and add it to the bowl as well. Stir to combine the ingredients.
Bring a medium pot of water up to a boil over high heat, add the noodles, and then continue to boil for 5-6 minutes, or until the noodles are tender. Drain the noodles in a colander.
Heat the vegetable oil in a large skillet over medium-high heat. Once the skillet is hot, add the frozen vegetables. Stir and cook for only about 2 minutes, just to slightly heat the vegetables. Briefly stir the teriyaki sauce and then pour it into the skillet. Allow it to come up to a simmer, at which point it will thicken. The vegetables will finish heating through as this happens. Turn the heat off once the sauce is hot and thick.
Add the drained noodles to the skillet and stir until they are coated in the sauce. Divide the noodles between four bowls and then spoon any leftover vegetables from the skillet on top. Enjoy!
My changes: I mix the sauce in the morning minus the cornstarch and let it sit in the fridge all day to allow the flavors to mingle, I'll add the cornstarch prior to pouring it into the pan. I also add diced chicken when stir frying the veggies to round out this meal. Before I stirfy the veggies (I buy prepackaged frozen stir fry veg), I allow them to thaw in the sink, just toss it in the sink when you get home from work, and use two bags. This reduces the liquid in the pan and gets that true stir fried feel. I also add water chestnuts (drained) and bamboo shoots (drained). I'm not a fan of soba noodles since I've bought several packages from the Asian market that were infested with weevils so I just use spaghetti or linguini noodles instead and it works great.
Verdict:
This is a big time favorite in my family. We like it spicy so I put the white pepper on the table with dinner and allow everyone to spice to their tastes.
Teriyaki Sauce
¼ cup soy sauce
2 Tbsp rice vinegar
2 Tbsp brown sugar
¼ tsp toasted sesame oil
2 cloves garlic, minced
2 inches fresh ginger, grated
pinch red pepper flakes
1 Tbsp cornstarch
2 Tbsp water
Noodles & Vegetables
1 lb. frozen stir fry vegetables
8 oz. soba noodles
1 Tbsp vegetable oil
Instructions
Add the soy sauce, rice vinegar, brown sugar, toasted sesame oil, red pepper flakes, corn starch, and water to a bowl. Peel the ginger and then grate it straight into the bowl using a small holed cheese grater. If you don’t have a grater, you can mince the ginger. Mince the garlic and add it to the bowl as well. Stir to combine the ingredients.
Bring a medium pot of water up to a boil over high heat, add the noodles, and then continue to boil for 5-6 minutes, or until the noodles are tender. Drain the noodles in a colander.
Heat the vegetable oil in a large skillet over medium-high heat. Once the skillet is hot, add the frozen vegetables. Stir and cook for only about 2 minutes, just to slightly heat the vegetables. Briefly stir the teriyaki sauce and then pour it into the skillet. Allow it to come up to a simmer, at which point it will thicken. The vegetables will finish heating through as this happens. Turn the heat off once the sauce is hot and thick.
Add the drained noodles to the skillet and stir until they are coated in the sauce. Divide the noodles between four bowls and then spoon any leftover vegetables from the skillet on top. Enjoy!
My changes: I mix the sauce in the morning minus the cornstarch and let it sit in the fridge all day to allow the flavors to mingle, I'll add the cornstarch prior to pouring it into the pan. I also add diced chicken when stir frying the veggies to round out this meal. Before I stirfy the veggies (I buy prepackaged frozen stir fry veg), I allow them to thaw in the sink, just toss it in the sink when you get home from work, and use two bags. This reduces the liquid in the pan and gets that true stir fried feel. I also add water chestnuts (drained) and bamboo shoots (drained). I'm not a fan of soba noodles since I've bought several packages from the Asian market that were infested with weevils so I just use spaghetti or linguini noodles instead and it works great.
Verdict:
This is a big time favorite in my family. We like it spicy so I put the white pepper on the table with dinner and allow everyone to spice to their tastes.
Creamy Garden Pasta Salad
Ingredients
1 small yellow squash
1 small zucchini
½ medium red onion
2 large carrots
¼ bunch flat leaf parsley
1 medium broccoli crown
1 lb. pasta
½ cup buttermilk
¾ cup mayonnaise
½ tsp garlic powder
¾ tsp salt
generous dose freshly cracked pepper
1 Tbsp lemon juice
Instructions
Cut the squash and zucchini into thin quarter rounds. Thinly slice the red onion. Peel and then grate the carrots using a box grater or large holed cheese grater. Roughly chop the fresh parsley. Place all of these vegetables in a large bowl. You can also add the broccoli if you want it raw, or proceed with the steps below for blanched (lightly cooked) broccoli.
Bring a large pot of water to a rolling boil. Add the pasta and let it continue to boil for 7-10 minutes, or until al dente. While the water is boiling, cut the broccoli crown into small pieces. Add the broccoli pieces to the boiling water with the pasta for the last 60 seconds of cooking. Drain the pasta and broccoli in a colander and rinse briefly with cool water to stop the broccoli from cooking and cool off the pasta. Let them drain really well.
While the pasta is cooking, make the creamy dressing by whisking together the buttermilk, mayonnaise, garlic powder, salt, freshly cracked pepper, and lemon juice.
Once the pasta has cooled and is very well drained, add it to the bowl with the vegetables. Pour the dressing over top and stir to combine. Serve immediately or refrigerate until ready to eat.
The verdict: Gross. No one liked it, not even myself. I won't make this again, I won't even bother trying to doctor or play with this recipe, I'm not sure what it was, but it was just nasty.
1 small yellow squash
1 small zucchini
½ medium red onion
2 large carrots
¼ bunch flat leaf parsley
1 medium broccoli crown
1 lb. pasta
½ cup buttermilk
¾ cup mayonnaise
½ tsp garlic powder
¾ tsp salt
generous dose freshly cracked pepper
1 Tbsp lemon juice
Instructions
Cut the squash and zucchini into thin quarter rounds. Thinly slice the red onion. Peel and then grate the carrots using a box grater or large holed cheese grater. Roughly chop the fresh parsley. Place all of these vegetables in a large bowl. You can also add the broccoli if you want it raw, or proceed with the steps below for blanched (lightly cooked) broccoli.
Bring a large pot of water to a rolling boil. Add the pasta and let it continue to boil for 7-10 minutes, or until al dente. While the water is boiling, cut the broccoli crown into small pieces. Add the broccoli pieces to the boiling water with the pasta for the last 60 seconds of cooking. Drain the pasta and broccoli in a colander and rinse briefly with cool water to stop the broccoli from cooking and cool off the pasta. Let them drain really well.
While the pasta is cooking, make the creamy dressing by whisking together the buttermilk, mayonnaise, garlic powder, salt, freshly cracked pepper, and lemon juice.
Once the pasta has cooled and is very well drained, add it to the bowl with the vegetables. Pour the dressing over top and stir to combine. Serve immediately or refrigerate until ready to eat.
The verdict: Gross. No one liked it, not even myself. I won't make this again, I won't even bother trying to doctor or play with this recipe, I'm not sure what it was, but it was just nasty.
Beef Bulgogi
Ingredients
2 lb beef rib eye thinly sliced, about 1/8"thick
1/2 Asian pear cut up
1/2 onion cut up
4-5 dried anchovies
2 dried sea kelp
1 Cup water
soy sauce marinade
7 Tbsp low sodium soy sauce
3-4 Tbsp sugar
3 cloves garlic finely minced
2 Tbsp mirin or rice wine
1 Tbsp sesame oil
2 tsp toasted sesame seeds
1 tsp black pepper freshly ground
Directions
Place a sheet of paper towel on the cutting board and layer beef slices (in a single layer) without overlapping. Put another paper towel on top and repeat the layering. Cover the top with towel. Let them sit for 10 minutes so the paper towel will absorb some blood.
Puree pear and onion in the blender. Filter the puree in the coffee filter to get the clear juice, discard the fibers. Remove the paper from the beef and place the beef in a mixing bowl. Pour the pear onion juice over and mix well with your hand. Let it sit for 30 minutes in the fridge.
Meanwhile make anchovy stock by combining anchovy, sea kelp, and water in a small sauce pan. Boil and simmer for 5 minutes. Remove the pan from heat and cool for 20 minutes. Discard the anchovies and sea kelp, reserve 1/2 cup of stock.
Make the soy sauce marinade by combining all the ingredients.
Pour stock and soy sauce mixture to the beef and mix everything thoroughly by hand.
Let the meat marinade in the fridge overnight or at least 4 hrs. When ready heat skillet over medium-high heat until it gets nicely hot. Do not add any oil. Place beef and spread to cover the skillet. It will sizzle. Gently stir the meat to cook. You only need to cook for 1 or 2 minutes since the slices are very thin.
Remember! overcooking will make your meat tough.You will see the meat releasing its juice while cooking. Serve your Bulgogi with its juice over rice immediately. Enjoy!
Optional: Saute some onions and mushrooms with a little bit of oil, season with salt and pepper, and use as topping over meat.
You can also wrap this in leaf lettuce (I prefer romaine) just like you would in a Korean BBQ restaurant.
The Verdict:
Ah-mazing. It is a big-time production and a bit costly since I purchase the meat at the local Asian market and it runs about $15 for one package (I bought two), but this is a very authentic and tasty recipe. My friend who was stationed in Korea for several years said it's the best he's had cooked at home. Next time I make this I'm going to pick up some kimchee to go along with the meal because Korean food requires kimchee.
2 lb beef rib eye thinly sliced, about 1/8"thick
1/2 Asian pear cut up
1/2 onion cut up
4-5 dried anchovies
2 dried sea kelp
1 Cup water
soy sauce marinade
7 Tbsp low sodium soy sauce
3-4 Tbsp sugar
3 cloves garlic finely minced
2 Tbsp mirin or rice wine
1 Tbsp sesame oil
2 tsp toasted sesame seeds
1 tsp black pepper freshly ground
Directions
Place a sheet of paper towel on the cutting board and layer beef slices (in a single layer) without overlapping. Put another paper towel on top and repeat the layering. Cover the top with towel. Let them sit for 10 minutes so the paper towel will absorb some blood.
Puree pear and onion in the blender. Filter the puree in the coffee filter to get the clear juice, discard the fibers. Remove the paper from the beef and place the beef in a mixing bowl. Pour the pear onion juice over and mix well with your hand. Let it sit for 30 minutes in the fridge.
Meanwhile make anchovy stock by combining anchovy, sea kelp, and water in a small sauce pan. Boil and simmer for 5 minutes. Remove the pan from heat and cool for 20 minutes. Discard the anchovies and sea kelp, reserve 1/2 cup of stock.
Make the soy sauce marinade by combining all the ingredients.
Pour stock and soy sauce mixture to the beef and mix everything thoroughly by hand.
Let the meat marinade in the fridge overnight or at least 4 hrs. When ready heat skillet over medium-high heat until it gets nicely hot. Do not add any oil. Place beef and spread to cover the skillet. It will sizzle. Gently stir the meat to cook. You only need to cook for 1 or 2 minutes since the slices are very thin.
Remember! overcooking will make your meat tough.You will see the meat releasing its juice while cooking. Serve your Bulgogi with its juice over rice immediately. Enjoy!
Optional: Saute some onions and mushrooms with a little bit of oil, season with salt and pepper, and use as topping over meat.
You can also wrap this in leaf lettuce (I prefer romaine) just like you would in a Korean BBQ restaurant.
The Verdict:
Ah-mazing. It is a big-time production and a bit costly since I purchase the meat at the local Asian market and it runs about $15 for one package (I bought two), but this is a very authentic and tasty recipe. My friend who was stationed in Korea for several years said it's the best he's had cooked at home. Next time I make this I'm going to pick up some kimchee to go along with the meal because Korean food requires kimchee.
Chicken Terriyaki
Ingredients
2 lbs chicken drumsticks or bone-in thighs, preferably skin removed
2 cloves garlic, minced
1/4" ginger, minced (half the amount of garlic)
4 tablespoon low sodium soy sauce
4 tablespoon pineapple juice
2-3 tablespoon light brown sugar *
1 tablespoon rice wine, optional
1 teaspoon sesame oil
dashes of black pepper
* Adjust the amount of sugar depends on your preference.
Directions
Place chicken in a non-stick surfaced skillet.
In a small mixing bowl combine the rest ingredients except the sesame seeds to make sauce, drizzle the sauce over chicken.
Cover the skillet with a lid or foil and bring to boil over medium-high heat. Reduce the heat to medium-low and cook for 7-8 minutes. Turn your meat to the other side and continue to cook for another 7 minutes.
Remove the cover, raise the heat to medium-high. The sauce will start to boil rapidly.
Continue to thicken the sauce; the sugar in the sauce will be caramelized and the sauce will turn into a thick glaze. Toss the chicken occasionally to coat evenly as you thicken the glaze.
Be careful not to burn the glaze. You might need to reduce the heat at the last minutes.
When you see the most glaze sticks to chicken and become slightly dry to the bottom of skillet, they are done. Remove the skillet form the heat and sprinkle sesame seeds over chicken.
2 lbs chicken drumsticks or bone-in thighs, preferably skin removed
2 cloves garlic, minced
1/4" ginger, minced (half the amount of garlic)
4 tablespoon low sodium soy sauce
4 tablespoon pineapple juice
2-3 tablespoon light brown sugar *
1 tablespoon rice wine, optional
1 teaspoon sesame oil
dashes of black pepper
* Adjust the amount of sugar depends on your preference.
Directions
Place chicken in a non-stick surfaced skillet.
In a small mixing bowl combine the rest ingredients except the sesame seeds to make sauce, drizzle the sauce over chicken.
Cover the skillet with a lid or foil and bring to boil over medium-high heat. Reduce the heat to medium-low and cook for 7-8 minutes. Turn your meat to the other side and continue to cook for another 7 minutes.
Remove the cover, raise the heat to medium-high. The sauce will start to boil rapidly.
Continue to thicken the sauce; the sugar in the sauce will be caramelized and the sauce will turn into a thick glaze. Toss the chicken occasionally to coat evenly as you thicken the glaze.
Be careful not to burn the glaze. You might need to reduce the heat at the last minutes.
When you see the most glaze sticks to chicken and become slightly dry to the bottom of skillet, they are done. Remove the skillet form the heat and sprinkle sesame seeds over chicken.
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