tag:blogger.com,1999:blog-79659946331923861292024-02-19T06:52:01.034-08:00Myers Family Recipesfrom our kitchen, to yoursUnknownnoreply@blogger.comBlogger83125tag:blogger.com,1999:blog-7965994633192386129.post-14190627756025094992012-02-03T10:48:00.000-08:002013-06-20T13:02:48.874-07:00Garlic Aioli<div style="text-align: justify;">
<a href="http://americanfood.about.com/od/saucesdipsanddressings/r/Garlic_Mayo.htm">This recipe</a> goes great with falafel, or even just as a sandwich spread.</div>
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Ingredients:</div>
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3 cloves garlic</div>
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1 c mayonnaise</div>
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1/2 T lemon juice</div>
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1/4 t salt</div>
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Directions:</div>
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Crush the garlic cloves with the flat of a knife, and remove the skin. Then mince the garlic very fine. Add a pinch of salt, and using the flat of the knife again, scrap and press the garlic against the cutting surface to make a very smooth paste. It's making this paste from the fresh garlic that gives aioli its intense garlic flavor.</div>
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Add garlic to small bowl and whisk with remaining ingredients. Chill in refrigerator at least 30 min prior to serving.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-29416191354435022212012-02-03T10:39:00.000-08:002012-02-03T10:39:51.640-08:00Pita Bread: Bread MachineSince we're back in the States I am thoroughly enjoying having access once again to my bread machine. Except lately I'm only using the dough cycle. It seems to be a good compromise: perfect, well-risen, easy, convenient dough, but the desired shape that comes from baking in the oven. I have also found lately that the "secret" (for me anyway) for getting the second rise seems to be covering the dough with cling wrap, then a clean dish towel, and putting it on top of the warm oven.<br />
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I found a pretty <a href="http://low-cholesterol.food.com/recipe/tyler-florences-pita-bread-bread-machine-dough-cycle-346459">good pita dough recipe</a> adapted from Tyler Florence's recipe for the dough cycle of the machine.<br />
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Makes 8 pitas.<br />
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Ingredients:<br />
<br />
1 1/2 c warm water<br />
1 t olive oil<br />
3 1/2 c bread flour<br />
1 t sugar<br />
1 t salt<br />
2 1/4 t bread machine yeast<br />
<br />
Directions:<br />
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Place ingredients in order given (or order instructed by your bread machine manual!) in bread machine pan. Select dough cycle (2 lb).<br />
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Toward end of dough cycle, preheat oven to 500 F, and place pizza stone in oven.<br />
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When dough is ready, punch it down and divide into 8 balls, keeping all lightly floured and covered.<br />
Rest covered balls for 15 minutes.<br />
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Roll the rested dough balls into flat, 8 inch, smooth rounds. Keep covered and do not stack.<br />
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Put 2 pita rounds on pizza stone for 4-5 minutes and watch carefully, until they're puffed and a pale golden color. They cook quickly.<br />
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Cool on rack. They will naturally deflate, leaving a pocket in the center.<br />
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Wrap in a clean kitchen towel to keep them soft.<br />
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I have used these for falafel as well as for pizza crusts. I like to brush the top with some olive oil, salt, and pepper and heat right before serving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-64936613549221269002012-01-26T11:37:00.000-08:002012-01-26T11:37:58.788-08:00Basic Spaghetti SauceI love <a href="http://simplyrecipes.com/recipes/basic_tomato_sauce/">Simply Recipes.</a> Follow this link for their basic spaghetti sauce recipe.<br />
For mine, I used a can of crushed tomatoes with basil, grated onion and grated carrot, garlic powder, basil, and some tomato sauce. Really simple, easy, and didn't require many ingredients!<br />
<br />
Heat olive oil in large skillet. Add grated onion (1/2 onion) and carrot (1) and saute. Then add one chopped clove garlic, cook about 30 more seconds. Add 28 oz can crushed tomatoes (mine had added basil, yum!), extra dried basil, garlic powder, and a little tomato sauce or paste. Add salt and pepper to taste and simmer.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-56713138343603207472012-01-11T10:34:00.000-08:002012-01-11T10:34:39.730-08:00Garlic Sweet Potato MashSo, so good. Andy doesn't like that most sweet potato recipes are sweet. I found this recipe, which has no sugar or maple added, and it is delicious! I love sugar and maple in my sweet potatoes, but I love this one too. We added the chicken stock and it gives it so much more flavor!<br />
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<a href="http://www.food.com/recipe/garlic-sweet-potato-mash-34386">Garlic Sweet Potato Mash</a>: (serves 4)<br />
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Ingredients:<br />
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4 large sweet potatoes, peeled and cubed<br />
3 T butter<br />
3 cloves garlic, crushed<br />
salt and pepper<br />
chicken stock<br />
<br />
Directions:<br />
<br />
Boil the sweet potato cubes until soft. Drain. In pan, add butter and saute garlic until lightly browned. Return sweet potatoes to the pan with the butter and mash. Add salt and pepper to taste. To get a nice puree, mash in blender, adding chicken stock for the liquid. Add to taste!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-40126223466827126492012-01-11T10:29:00.000-08:002012-01-20T11:26:52.444-08:00Dehydrator Homemade GranolaOh my goodness. My mom gave us her old dehydrator, and we have already used it in the past couple days to make 2 delicious batches of homemade granola. It is so easy that way! Found a recipe on <a href="http://www.amateurgourmet.com/2009/01/easy_homemade_g.html">Amateur Gourmet</a>, and adapted it for us. If you want the original recipe (that uses the oven) just click the link.<br />
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Ingredients:<br />
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2 cups oats (I like using the quick oats)<br />
1 t cinnamon<br />
1/2 t salt<br />
3 T plus 1 t vegetable oil<br />
1/4 c honey<br />
1/4 c brown sugar<br />
1 t vanilla extract<br />
1/3 c slivered almonds<br />
1/3 c shredded coconut<br />
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(You can add dried fruit or other nuts as you want!)<br />
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Directions:<br />
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So simple with the dehydrator. Just mix the oats, cinnamon, and salt in a bowl. In a separate bowl mix the wet ingredients. Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oat mixture is combined with the honey mixture. Now add your additional toppings like almonds and coconut, mix in as well.<br />
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Spread evenly on the dehydrator sheets. We leave it in overnight or longer, till it seems dried and crunchy. So delicious with natural vanilla yogurt and fresh strawberries!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-44509364680046494122011-09-04T10:54:00.000-07:002011-09-04T10:54:22.209-07:00Salted Chocolate Chunk Cookies <!--[if gte mso 9]><xml> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> <w:UseFELayout/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="color: #2c1302; font-family: Georgia;"><span class="Apple-style-span" style="letter-spacing: 1px;">Ok, let me just say these are delicious! I would actually either make them smaller than the recipe suggests, or put only 4 on a tray so they have plenty of room to spread. It's amazing how few ingredients these cookies need to be so yummy! I got this recipe from <a href="http://rhythmofthehome.com/2011/08/simple-baking-salted-chocolate-chunk-cookies/">Rhythm of the Home</a>, but they are by Jules Clancy from <a href="http://thestonesoup.com/">The Stone Soup</a>.</span></span></div><div class="MsoNormal" style="margin-bottom: 10.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-family: Georgia; font-size: 20pt; letter-spacing: 1pt;"> (</span><i><span style="color: #2c1302; font-family: Georgia; font-size: 13.0pt; letter-spacing: 1.0pt; mso-bidi-font-family: Georgia; mso-font-kerning: .5pt;">makes about 10 huge cookies)</span></i><b><span style="color: #2c1302; font-family: Georgia; font-size: 20.0pt; letter-spacing: 1.0pt; mso-bidi-font-family: Georgia; mso-font-kerning: .5pt;"><o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-font-kerning: .5pt; mso-hansi-font-family: Cambria;">Ingredients:</span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-font-kerning: .5pt; mso-hansi-font-family: Cambria;">5 oz (150 g) unsalted butter, softened</span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="color: #2c1302; font-size: 21px;">9 oz (250 g) light brown sugar</span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-font-kerning: .5pt; mso-hansi-font-family: Cambria;">1 egg<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-font-kerning: .5pt; mso-hansi-font-family: Cambria;">8 oz (225 g) plain all-purpose flour<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-font-kerning: .5pt; mso-hansi-font-family: Cambria;">3/4 teaspoon baking powder<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-font-kerning: .5pt; mso-hansi-font-family: Cambria;">3/4 teaspoon bicarb soda<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-font-kerning: .5pt; mso-hansi-font-family: Cambria;">225-285 g (8-10 oz) dark chocolate<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-font-kerning: .5pt; mso-hansi-font-family: Cambria;">Directions:</span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-font-kerning: .5pt; mso-hansi-font-family: Cambria;">Whizz butter and sugar in a food processor or stand mixer until light and creamy. Add egg and mix until well combined.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-font-kerning: .5pt; mso-hansi-font-family: Cambria;">Add 3/4 teaspoon baking powder and 3/4 teaspoon bicarb soda to the flour and mix to combine.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-font-kerning: .5pt; mso-hansi-font-family: Cambria;">Fold butter mixture into the flour until only just combined.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-font-kerning: .5pt; mso-hansi-font-family: Cambria;">Chop chocolate into chunks and add to the dough. Cover and refrigerate for at least 15 minutes but no longer than 72 hours.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-font-kerning: .5pt; mso-hansi-font-family: Cambria;">When you’re ready to bake, preheat oven to 180 C /350 F. Line two baking sheets or trays with parchment paper.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="color: #2c1302; font-size: 16.0pt; mso-ascii-font-family: Cambria; mso-bidi-font-family: Cambria; mso-font-kerning: .5pt; mso-hansi-font-family: Cambria;">Scoop 1/3 cup balls of dough and place on the prepared trays. Allow plenty of room for them to spread. Sprinkle liberally with sea salt flakes. Bake for 15 – 20 minutes or until cookies are golden. The bottom tray may need a little longer. Cool on the tray.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><!--EndFragment-->Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-85397723691110580832011-05-11T11:22:00.000-07:002012-02-03T10:39:59.120-08:00Pita Bread<div class="separator" style="clear: both; text-align: center;"></div><br />
I was surprised at how easy this recipe was, and how great it turned out. The first time around, we never got to using the pita for falafel or anything else I had planned it for, because we just snacked on them. In South Africa things like pita bread and tortillas are expensive, otherwise I never would have thought to have tried this on my own. The recipe is from <a href="http://www.thefreshloaf.com/recipes/pitabread">The Fresh Loaf</a>, and it's worth checking out the link because there is a lot of great info there about pita and bread baking techniques.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuS6CbiwwLsDQLPyfsBQXKs8Z0eBZfzutzLfLyDAgIff28MaVPNO-GVCqeF2DR-IZS9662Tb9keEnujN0c0ky3tndZHTIsrMcyyzV1cbUzw_GHddkyHhtsttLHFVBLljI6cNMvkuAMHej/s1600/S8000280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuS6CbiwwLsDQLPyfsBQXKs8Z0eBZfzutzLfLyDAgIff28MaVPNO-GVCqeF2DR-IZS9662Tb9keEnujN0c0ky3tndZHTIsrMcyyzV1cbUzw_GHddkyHhtsttLHFVBLljI6cNMvkuAMHej/s320/S8000280.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
Ingredients:<br />
<br />
3 cups bread flour<br />
1 1/2 t salt<br />
1 T sugar or honey<br />
2 t yeast<br />
1 1/4 to 1 1/2 c water, roughly at room temperature<br />
2 T oil or shortening or butter<br />
<br />
Directions:<br />
<br />
If using active dry yeast, follow the packet directions to activate. Otherwise, if using instant, mix the yeast in with the flour, salt, and sugar. Add oil and water and stir with wooden spoon. All the ingredients should form a ball. If some of the flour will not stick, add more water.<br />
<br />
Place ball of dough on clean surface and knead with your hands or mix in a mixer on low for 10 minutes.<br />
Place the kneaded dough in a bowl lightly coated in oil. Roll the ball around till it has been coated in the oil. Cover the bowl with plastic wrap or damp dish towel. Set aside in draft-free place, about 90 minutes, till it has doubled in size.<br />
<br />
When it has doubled in size, punch the dough down, divide into 8 pieces (or however many good size pita balls you can make - I made more than 8). Roll each piece into a ball, cover the balls with a damp dish towel, and let rest 20 minutes.<br />
<br />
While the dough is resting, preheat oven to 400 F (204 C). Preheat a baking stone or upside down cookie sheet on middle oven rack, that you will back the pita on.<br />
<br />
After the dough has rested, take each ball and roll to 1/8-1/4 inches thick on a lightly floured surface.<br />
Put as many pitas as you can on the preheated tray in the oven. They should be baked through and puffy after 3 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-41059128595830606752011-05-03T05:26:00.000-07:002011-05-03T05:26:18.932-07:00Vegetarian Eats - Saving MoneyOver here in South Africa, the one thing that is really cheap is produce. We go to a little produce store by our house weekly and stock up on tons of farm fresh vegetables and fruit. We can buy huge bags of avocados, potatoes, sweet potatoes, butternut, apples, bananas, naartjies (similar to clementines), etc - all for about 60-80 Rand, which is equivalent to about $9-$11. We can only buy what's in season. So too bad if I'm craving strawberries (I am) because those won't be out for another few months. But it's a great way of eating healthier and saving money. We've decided the last several weeks to go meatless in our groceries to save money even more. We aren't vegetarian but the last few weeks have shown us we could be. Ok, Andy would object to that - he still sneaks out every so often to the meat stand in Masi, the local township, where he can buy a ton of pork for about $3 and have them grill it for him.<br />
Anyway, here are some of the simple meals we've made meatless:<br />
<br />
<br />
<ul><li><b>chili</b> - just canned tomatoes, fresh tomatoes, tomato puree, canned red kidney beans, sugar, and a taco seasoning packet from the States. </li>
<li><b>vegetable and white bean chowder</b> - I did a play on our white chicken chili, using potatoes instead of chicken, and using canned white beans, chicken stock (I get chicken bouillon cubes cheaply here and use them in just about everything), and adding butternut and frozen corn.</li>
<li><b>pasta with veggies - </b>this is a favorite we have been making awhile, and each week we adapt it. We just saute whatever veggies we have and serve over spaghetti. We serve it also with either shredded cheddar cheese or feta. Our favorite veggies to eat this way are mixed peppers, mushrooms, spinach, and baby marrow (mini zucchini). </li>
<li><b>baked veggies with sauce - </b>my mom always baked veggies and served with a cheese roux. So I did the same but did a play on the roux by using an old packet of cream of chicken soup I had in my pantry. I served it over a mix of roasted potatoes, butternut, sweet potatoes, and carrots. It was delicious. I added in some leftover mac and cheese, and liked it with the sauce. It also encourages Norah to eat more veggies when mixed in with pasta and sauce.</li>
<li><b>rice and veggies - </b>just sauted a whole bunch of chopped veggies and cooked with rice and stock and curry </li>
</ul>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-56736039161033565992011-03-22T09:10:00.000-07:002011-03-22T09:10:41.801-07:00Butternut Soup<a href="http://cookbook.co.za/soup-recipes/butternut-soup/">Butternut Soup</a>...so excellent!<br />
<br />
Ingredients:<br />
<br />
1-2 T olive oil<br />
1 T butter<br />
1 large chopped onion<br />
1 large chopped peeled butternut (or sub pumpkin)<br />
1 med chopped peeled potato<br />
2 med chopped peeled apples<br />
1 t curry powder<br />
Pinch ginger<br />
Pinch salt<br />
Pinch turmeric<br />
Pinch cinnamon<br />
1/2 t sugar<br />
3 c chicken stock<br />
1/2 c milk<br />
1 bay leaf<br />
<br />
Directions:<br />
<br />
Saute onion in oil/butter. Then add butternut, potato, apples, saute 2 min. Add spices, saute 2 more min. Add stock, milk, sugar, bay leaf, boil. Reduce heat, simmer 25 min. Remove from heat, cool to lukewarm. Remove bay leaf. Puree in blender. Return to pot and reheat. Serve with crusty bread and, optional whipped cream to garnish.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-51667489946216145022011-03-04T10:54:00.000-08:002011-03-04T10:54:46.417-08:00Chocolate CakeShortly after we came to South Africa was Norah's first birthday party. I wanted to make her a chocolate cake, and since cake mixes are expensive here, figured it would be better to make one myself. I hate dry cakes, so I googled, "moist chocolate cake." This is what came up, and we've made it several times since.<br />
<a href="http://bestmoistchocolatecakerecipe.com/">Best Moist Chocolate Cake</a> :)<br />
<br />
Ingredients:<br />
2 c flour<br />
2 c sugar<br />
3/4 c cocoa powder<br />
2 t baking soda<br />
1 t salt<br />
2 eggs<br />
1 c buttermilk<br />
11/2 t vanilla<br />
1 c vegetable oil<br />
1 c boiling water<br />
<br />
Directions:<br />
Preheat oven to 300 F or 150 C. This is a slow-bake recipe. Mix all ingredients. Pour into greased/floured 9x13 in square baking dish. Bake 1 hr (or 20 min for cupcakes).<br />
<br />
Icing:<br />
Andy always makes our icing. He just mixes with an electric mixer vanilla, butter, and icing sugar (powdered sugar) together till he gets the consistency he wants. Sometimes we add cocoa powder or food coloring depending on what kind of icing we want.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-7965994633192386129.post-68068868251706126462011-02-28T10:38:00.000-08:002011-02-28T10:38:01.988-08:00Quick Biscuits<a href="http://www.bestrecipes.com.au/recipe/Quick-Bread-Rolls-L2966.html">Quick, easy biscuits</a>, scone consistency.<br />
<br />
Ingredients:<br />
<br />
1 to 1 1/2 c all purpose flour<br />
2 t baking powder<br />
1 t salt<br />
5 T butter or margarine<br />
2/3 c milk<br />
<br />
220 C/ 428 F<br />
Sift dry ingredients into bowl. Cut butter in to make crumbs. Make well in middle and pour in milk. Mix, divide into 9 sections. Put on greased, floured baking sheet. Bake for 15 to 20 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-85766164776482091122011-02-28T10:33:00.000-08:002011-02-28T10:33:23.349-08:00Pasta with Zucchini and Toasted AlmondsFrom <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001898541">Cooking Light.</a> Delicious, healthy, fresh, and even the kids liked it.<br />
<br />
Ingredients:<br />
<br />
2 c cherry tomatoes, halved<br />
1 t minced fresh thyme (or 1/3 of dried)<br />
2 t lemon juice<br />
3/4 t salt<br />
1/2 t pepper<br />
1/4 t sugar<br />
5 t olive oil, divided<br />
linguine (9 oz)<br />
1 1/2 t minced garlic<br />
3 c chopped zucchini<br />
3/4 - 1 c chicken stock<br />
1 T dried sage and/or thyme OR mint<br />
cheese - parmesan, feta, or other<br />
3 T toasted slivered almonds<br />
<br />
Directions:<br />
<br />
Combine first 6 ingredients in bowl, toss with 2 t olive oil. Set aside.<br />
<br />
Prepare linguine.<br />
<br />
In skillet, saute garlic and then add zucchini in remaining olive oil. Cook zucchini about 3 minutes. Add stock, simmer. Then add in linguine, sage, remove from heat and add tomato mixture. Serve with cheese and toasted almonds.<br />
<br />
Serves 4.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-14311521591495786722011-02-23T04:59:00.001-08:002011-02-23T04:59:05.745-08:00Linguine Alla MediterraneaI adapted this recipe from a dish I had at a restaurant and loved.<br />
<br />
Ingredients:<br />
<br />
linguine<br />
fresh basil<br />
fresh rocket<br />
feta cheese<br />
kalamata olives<br />
cherry tomatoes<br />
olive oil<br />
Italian herbs<br />
salt and pepper<br />
<br />
Cook linguine. In separate pan, saute the rest of the ingredients. When veggies are just cooked, toss with the linguine. Serve with garlic toast...yum!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-32355126524126564832011-01-31T05:20:00.000-08:002011-01-31T05:20:18.963-08:00Buttermilk Mashed PotatoesThis is a recent favorite of ours.<br />
<br />
Serves 6.<br />
<span class="Apple-style-span" style="color: #2a2a2a; font-family: Georgia, serif; font-size: 18px;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #2a2a2a;">I</span><span class="Apple-style-span" style="color: #2a2a2a;">ngredients</span></span><br />
<br />
<div class="rcpdetail" id="ingredients" style="color: #555555; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><ul style="margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;"><li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">2 pounds russet potatoes</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">2/3 cup fat-free milk</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">3 tablespoons butter</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">1/2 cup buttermilk</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">1/3 cup (1 1/2 ounces) grated fresh Parmigiano-Reggiano cheese</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">1/2 teaspoon salt</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">1/4 teaspoon freshly ground black pepper</span></li>
</ul></div><div class="rcpdetail" id="preparation" style="color: #555555; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">Preparation</span></h2><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">1. Prick each potato several times with a fork. Place potatoes in the microwave, and cook at HIGH 16 minutes or until tender, turning after 8 minutes. Let stand 2 minutes. Cut each potato in half lengthwise; scoop out flesh with a large spoon, and transfer to a bowl.</span></div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">2. Combine milk and butter in a microwave-safe bowl, and microwave at HIGH 2 minutes or until butter melts. Add milk mixture to potatoes; mash with a potato masher to desired consistency. Stir in buttermilk and remaining ingredients.</span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-37706121283141846522011-01-31T05:17:00.000-08:002011-01-31T05:17:57.971-08:00Fettucine Alfredo with BaconMmm this is so yummy (and a low fat version)! <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001949744">Cooking Light.</a><br />
<br />
(Serves 4)<br />
Ingredients:<br />
<br />
1 pack fettuccine<br />
2 slices chopped bacon<br />
1 t minced garlic<br />
1 T all-purpose flour<br />
1 cup low fat milk<br />
2/3 cup grated cheese (preferably Parmesan)<br />
1/2 t salt<br />
2 T chopped fresh parsley<br />
1/2 t black pepper<br />
<br />
Directions:<br />
<br />
Prepare fettuccine according to package directions.<br />
<span class="Apple-style-span" style="color: #555555; line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.</span></span><br />
<span class="Apple-style-span" style="color: #555555; line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #555555; line-height: 16px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Also can add chopped tomatoes.</span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-43160153832547088202011-01-31T05:13:00.000-08:002011-01-31T05:13:44.602-08:00Lemon-Rosemary Chicken BreastsAdapted from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001981777">Cooking Light.</a><br />
Makes 4 servings.<br />
<br />
Ingredients:<br />
<br />
1 1/2 T olive oil<br />
1/2 t salt, divided<br />
1/2 t pepper, divided<br />
4 bone-in chicken breasts, skinned<br />
1 1/2 c chicken broth<br />
1/3 c fresh lemon juice<br />
1 rosemary sprig<br />
<br />
Directions:<br />
<br />
Preheat oven 375 F.<br />
Heat oil in skillet over medium-high. Sprinkle 1/4 t salt and 1/4 t pepper on chicken, add chicken to skillet and cook 3 min on each side.<br />
Arrange chicken in 13x9 in baking dish. Bake 25 min till thermometer registers 165. Remove from oven, cover and let stand 15 minutes.<br />
Heat skillet over medium-high heat. Add broth, juice, and rosemary. Bring to boil, scraping loose the browned bits; reduce heat, simmer 20 min or till broth mixture measures 1/3 cup. Discard rosemary sprig, stir in remaining 1/4 t salt and 1/4 t pepper. Serve sauce with chicken.<br />
<br />
Serve this meal with green beans and mashed potatoes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-63127862752249890252011-01-31T05:06:00.000-08:002011-01-31T05:06:58.582-08:00Miss Betty's Super Quick Dinner RollsFound this at <a href="http://allrecipes.com/Recipe/Miss-Bettys-Super-Quick-Dinner-Rolls/Detail.aspx">All Recipes</a> when I didn't have any yeast for bread rolls. Delicious and really, really easy.<br />
<br />
Ingredients<br />
<br />
1 cup self-rising flour<br />
2 T mayonnaise<br />
1/2 c milk<br />
<br />
Optional - add seasonings such as: 1 t garlic powder, 1 t rosemary, 1 t Italian seasonings<br />
<br />
Heat oven to 175 C (350 F), mix ingredients together, grease 5 normal size muffin tins, pour in batter, bake about 15 minutes.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-38303772170272384462010-12-26T11:16:00.000-08:002010-12-26T11:16:27.833-08:00Lemon Meringue PieThis is my family's absolute favorite dessert. This year I made it in South Africa. We don't have graham cracker crust, so I used biscuit crumbs (like cookies), butter, and sugar, blended and put in pie dish, and refrigerated for 10 minutes.<br />
<br />
<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px;"><u><span style="font-size: x-small;"></span></u></span><br />
<div align="justify"><u><span style="font-size: x-small;">Magic Lemon Meringue</span></u></div>1 pie crust<br />
½ cup Reconstituted Lemon Juice<br />
(I used graham cracker crust) 1 tsp. grated lemon rind<br />
2 eggs separated* ¼ tsp. cream of tartar<br />
1 can sweetened condensed milk ¼ cup sugar<br />
<br />
Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk,<br />
lemon juice, and rind. Turn into shell. In small bowl, beat egg whites with cream of<br />
tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top<br />
of pie, sealing carefully to edge of shell. Bake 15 minutes or until meringue is golden brown.<br />
Cool. Chill before serving. Refrigerate any leftoversUnknownnoreply@blogger.com2tag:blogger.com,1999:blog-7965994633192386129.post-85834234302469546892010-10-23T05:38:00.000-07:002011-05-11T11:49:59.272-07:00Cumin Chili<div class="separator" style="clear: both; text-align: center;"></div>Another recipe adapted from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000651345">Cooking Light</a>.<br />
<br />
Ingredients:<br />
2-3 t minced garlic<br />
1-1/2 lb ground beef<br />
28 oz can whole peeled tomatoes in juices, broken up<br />
2 T tomato paste<br />
1 T cumin<br />
1 t basil<br />
1 t salt<br />
1/4 t black pepper<br />
15 oz can rinsed/drained kidney beans<br />
<br />
<br />
Directions:<br />
<br />
Heat garlic and meat in large saucepan (can add a little oil if needed) until meat is no longer pink, about 5 min. Stir in remaining ingredients except beans, reduce heat and simmer, partially covered, 10 minutes. Add beans and simmer until chili is thickened.<br />
<br />
Variations: initially add 1 onion and 1 green bell pepper, chopped. Increase cooking time to soften vegetables. Also can add 1 bag frozen corn along with the beans.<br />
<br />
Serve with grated cheddar cheese and toasted ciabatta.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-66680159353512581712010-10-14T08:28:00.000-07:002010-10-14T08:28:30.663-07:00Chicken BiryaniFrom <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001867563">cooking light.</a><br />
This is another dish we had for the first time in South Africa. It's originally an Indian dish that the Cape Malay people here recreate. Delicious, good with chutney.<br />
<br />
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 12px;"></span><br />
<div class="rcpdetail" id="ingredients" style="color: #555555; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients</h2><ul style="margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;"><li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 teaspoons canola oil</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 pound skinless, boneless chicken breast, cut into 1-inch pieces</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup chopped onion (about 1 medium onion)</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 jalapeño pepper, seeded and minced</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 teaspoon minced fresh ginger</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 1/2 teaspoons garam masala</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3/4 teaspoon ground cumin</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 teaspoon salt</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 garlic cloves, minced</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cups chopped plum tomato (about 2 tomatoes)</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup uncooked basmati rice</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/3 cup golden raisins</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 (14-ounce) can fat-free, less-sodium chicken broth</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 cup chopped fresh cilantro</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 cup sliced almonds</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 lime wedges</li>
</ul></div><div class="rcpdetail" id="preparation" style="color: #555555; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preparation</h2><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 3 minutes. Add onion and jalapeño; sauté 3 minutes. Add ginger, garam masala, cumin, salt, and garlic; sauté 30 seconds. Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Stir in cilantro. Sprinkle with almonds; serve with lime wedges.</div><div><br />
</div></div><div class="rcpdetail" id="nutrientInfo" style="color: #555555; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-40058479107746039952010-10-14T08:26:00.000-07:002010-10-14T08:26:40.886-07:00Nestle Chocolate Chip Cookies<a href="http://www.well.com/user/vard/cookierecipe.html">Classic Nestle recipe.</a> When we first arrived in South Africa, our new friend, an American missionary as well, Marysol, made us these. She knew they would make us feel like we were back at home. My sister and I made them many times afterwards. It's hard to find chocolate chips here so we cut up a chocolate bar or two. Also, we've found that substituting margarine does NOT result in the right texture. Gotta be butter. :) Enjoy...<br />
<br />
2 1/4 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
<br />
1 cup (2 sticks, 1/2 pound) butter, softened<br />
3/4 cup granulated [white] sugar<br />
3/4 cup packed brown sugar<br />
1 teaspoon vanilla extract<br />
2 eggs<br />
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels<br />
1 cup chopped nuts<br />
<br />
<hr />COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.<br />
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.<br />
<div><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-79749223872389452042010-10-13T06:17:00.000-07:002010-10-13T06:17:36.581-07:00White Bean Stew with Sausage and Spinach<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000701114">Cooking Light.</a> I had dried white butter beans so we used those, and also substituted spinach (just putting it in later) for the kale. Also good with cheese, and delicious with the cheesey toast.<br />
<br />
<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 12px;"></span><br />
<div class="rcpdetail" id="ingredients" style="color: #555555; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients</h2><ul style="margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;"><li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 teaspoons vegetable oil</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 teaspoon bottled minced garlic</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 (2-ounce) smoked turkey and duck sausages with fennel, cut into 1/4-inch-thick slices (such as Gerhard's)</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup water</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup fat-free, less-sodium chicken broth</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 cups bagged chopped kale</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 teaspoon black pepper</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 teaspoon crushed red pepper</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/8 teaspoon salt</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tablespoons fresh lemon juice</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 tablespoons (1 1/2 ounces) shredded provolone cheese</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 (1-ounce) slices French bread baguette</li>
</ul></div><div class="rcpdetail" id="preparation" style="color: #555555; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preparation</h2><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Preheat broiler.</div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Heat the oil in a large saucepan over medium-high heat. Add minced garlic and sausage; sauté 1 minute. Add water, broth, and beans; bring to a boil. Stir in kale, black pepper, red pepper, and salt; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until kale is tender. Remove from heat; stir in lemon juice.</div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">While soup simmers, sprinkle 1 tablespoon cheese over each bread slice; broil 1 minute or until cheese melts. Serve toasts with soup.</div><div><br />
</div></div><div class="rcpdetail" id="nutrientInfo" style="color: #555555; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-14989428535756442732010-10-13T06:14:00.000-07:002010-10-13T06:17:36.581-07:00Chicken-Noodle-Vegetable Soup<span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 12px;"></span><br />
<div class="rcpdetail" id="ingredients" style="color: #555555; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: medium;">Also from </span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001141975"><span class="Apple-style-span" style="font-size: medium;">Cooking Light.</span></a><span class="Apple-style-span" style="font-size: medium;"> They call it Roasted Vegetable-Rosemary Chicken Soup, but we found it to be just like a really good chicken noodle. Norah loves it, especially heated mixed with rice.</span> </h2><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Ingredients</h2><ul style="margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;"><li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup (1-inch) cubed carrot</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup (1-inch) cubed onion</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup coarsely chopped mushrooms</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup (1-inch) pieces celery</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup (1-inch) pieces red bell pepper</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tablespoons extravirgin olive oil</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup water</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tablespoons chopped fresh rosemary</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 teaspoon salt</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 (14-ounce) cans fat-free, less-sodium chicken broth</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 garlic cloves, minced</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cups uncooked whole wheat rotini pasta</li>
</ul></div><div class="rcpdetail" id="preparation" style="color: #555555; line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preparation</h2><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Preheat oven to 375°.</div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally.</div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-6992001574482010572010-10-04T11:41:00.000-07:002010-10-04T11:41:23.775-07:00Butternut Bread PuddingThis is taken from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=701119">cookinglight</a>.com. I think it is a bit dry and I would like to try it with some other vegetables, but the concept is great. I tried it here in South Africa where butternut is very popular and abundant.<br />
<br />
<span class="Apple-style-span" style="color: #555555; font-family: georgia, times, serif; font-size: 13px;"></span><br />
<div class="rcpdetail" id="ingredients" style="line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><ul style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span></li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-size: x-large;"></span>3 cups (1/2-inch) cubed peeled butternut squash</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cooking spray</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 teaspoon salt, divided</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon olive oil</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup chopped onion</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 garlic clove, minced</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 cups 1% low-fat milk</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/4 teaspoon black pepper</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/8 teaspoon ground nutmeg</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 large eggs</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 large egg whites</li>
<li style="font: normal normal normal 12px/normal arial, sans-serif; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">8 ounces (1-inch) cubed day-old French bread (about 9 cups)</li>
</ul></div><div class="rcpdetail" id="preparation" style="line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"><h2 style="color: #2a2a2a; font-size: 20px; font-weight: normal; font: normal normal normal 18px/normal Georgia, serif; margin-bottom: 3px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preparation</h2><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Preheat oven to 400°.</div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400° for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350°.</div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.</div><div style="font: normal normal normal 12px/normal arial, sans-serif; line-height: 1.4em; margin-bottom: 1em; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs, and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350° for 45 minutes or until pudding is set and lightly browned.</div><div><br />
</div></div><div class="rcpdetail" id="nutrientInfo" style="line-height: 16px; margin-bottom: 20px; margin-left: 0px; margin-right: 0px; margin-top: 10px;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7965994633192386129.post-66196328613195841972010-04-04T18:02:00.000-07:002012-02-03T10:44:05.251-08:00FalafelFalafel is another treat we've come to love from <a href="http://www.lazeza.com/">Lazeza</a> restaurant. Andy is usually the one to prepare it. It can be served on pita as a sandwich or alone as an appetizer. <br />
<div><br />
</div><div>Ingredients:</div><div><br />
</div><div>prepared chickpeas</div><div>bread crumbs</div><div>cilantro</div><div>1 egg</div><div>chili powder</div><div>garlic</div><div>cumin</div><div>salt</div><div>pepper</div><div>oil for frying</div><div>pita to serve</div><div>pickles, tomatoes, onions, lettuce, etc for serving</div><div><br />
</div><div>Sauce:</div><div>plain yogurt</div><div>cucumber</div><div><br />
</div><div>tahini</div><div>plain yogurt</div><div><br />
</div><div>Directions:</div><div><br />
</div><div>Combine first 9 ingredients (and other spices as desired) in food processor. Form into balls. Deep fry in oil till golden brown.</div><div><br />
</div><div>Serve on pita with toppings. Combine the plain yogurt with cucumber or with tahini for sauce.<br />
<br />
<br />
(Added February 3, 2012)<br />
Here is a SECOND recipe I've used lately for falafel. Especially good when you have no eggs or cilantro! (Found<a href="http://mideastfood.about.com/od/maindishes/r/falafelrecipe.htm"> here</a>).<br />
<br />
Ingredients:<br />
<br />
1 can chickpeas, drained<br />
2 cloves garlic, chopped<br />
1 T dried parsley (or 3 T fresh)<br />
1 t coriander<br />
1 t cumin<br />
*(I also added a little turmeric and a dash of chili powder)<br />
2 T flour<br />
salt/pepper to taste<br />
<br />
Directions:<br />
<br />
Mix ingredients in food processor. Form into balls, slightly flatten, and refrigerate at least 2 hours.<br />
Fry in 2 inches oil (at 350 F) until golden brown.<br />
Serve hot.<br />
<br />
</div>Unknownnoreply@blogger.com0