Tuesday, November 24, 2015

Gingersnap Cookies

Ingredients:

Serves: Makes 4 dozen or 24 (2 cookie) servings.

  • 2 cups flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon Ginger, Ground

  • 1 teaspoon Cinnamon, Ground

  • 3/4 cup shortening

  • 1 cup sugar

  • 1/4 cup molasses

  • 1 egg

  • Additional sugar, for rolling

Directions:

15 mins Prep time     12 mins Cook time

  • Preheat oven to 350°F. Mix flour, baking soda, salt and spices in medium bowl. Set aside. Beat shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in molasses and egg. Gradually stir in flour mixture until well mixed.

  • Shape dough into 1-inch balls. Roll in additional sugar to coat. Place 2 inches apart on ungreased baking sheets.

  • Bake 12 minutes. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. Store in airtight container.

Monday, November 23, 2015

Slow-Cooked Boeuf Bourguignon

Serves 6

8 ounces thick-cut bacon (5 to 6 slices), diced
2 1/2 to 3 pounds beef chuck roast, round roast, or other similar cut, cut into 1-inch cubes
2 cups good red wine, divided (see Recipe Notes)
2 medium yellow onions, thinly sliced
3 medium carrots, diced
3 whole stalks celery, diced
2 cloves garlic, minced
1 tablespoon tomato paste
3 to 4 sprigs fresh thyme
1 bay leaf
1 cup chicken or beef broth, plus more if necessary (see Recipe Notes)
1 pound white button mushrooms, sliced

To serve:
Chopped parsley, to garnish
Cooked pasta
Crusty baguette

Warm a stainless steel or cast iron skillet over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is golden and crispy. Remove the pan from heat and transfer the bacon to a plate lined with a paper towel to drain. Pour off all but a tablespoon of bacon fat from the pan.

Return the pan to medium-high to high heat. Pat the beef cubes dry and sprinkle them with salt and pepper. When the bacon fat is shimmering and you see a wisp or two of smoke, add a single layer of beef cubes to the pan to sear — do not crowd the pan; sear the meat in batches. Let the beef sear without moving until it releases easily from the pan and the underside is golden-brown, 1 to 3 minutes. Flip the pieces and sear on the other side. Again, let the meat sear without moving for 1 to 3 minutes until they release easily from the pan.

Transfer the seared meat to your slow cooker or a clean bowl. Deglaze the pan with 1/4 cup of the wine. Scrape the dark glaze and any crispy bits from the bottom of the pan as the wine simmers. When the pan is clean, pour the wine over the seared meat.

Add 1 tablespoon of leftover bacon grease to the pan. Continue to sear the meat in batches, deglazing the pan between each batch.

When all the meat is seared, add another tablespoon of bacon grease to the pan and reduce the heat to medium. Cook the onions with 1/4 teaspoon of salt until soft and browned, 6 to 8 minutes. Add the carrots and celery, and cook until softened. Add the garlic and tomato paste, and cook until fragrant. Transfer the vegetable mixture to the slow cooker or bowl with the meat.

Wipe the pan clean and warm 1 tablespoon of leftover bacon grease over medium heat (use vegetable oil if no more bacon grease remains). Cook the mushrooms with 1/4 teaspoon salt until they have release all their liquid, the liquid has evaporated, and the mushrooms are golden brown, 8 to 10 minutes. Transfer the mushrooms to a clean bowl and set aside — keep the mushrooms separate from the meat and onion mixture (they get added later).

Slow-cooker Method: Stir the beef cubes and vegetables together in the slow cooker with 1 teaspoon of salt. Tuck the sprigs of thyme and the bay leaf into the mixture. Pour the stock and the remaining wine over the beef and vegetables — the liquid should come about 3/4 of the way to the surface of the ingredients.

Cover the slow cooker and cook on low for 6 to 8 hours. When finished, the beef should fall apart easily with a fork.

Oven method: Heat the oven to 300°F. Transfer the beef and vegetable mixture to a Dutch oven or other heavy-bottomed 6-quart pot with a lid and stir in 1 teaspoon of salt. Tuck the sprigs of thyme and the bay leaf into the mixture. Pour the stock and the remaining wine over the beef and vegetables — the liquid should not quite cover the beef and vegetables; the ingredients should still be poking from the surface of the liquid. Add additional stock if necessary.

Cover the pot and place in the oven. Cook for 2 hours, then begin checking the meat every 15 minutes. The dish is done when the meat falls apart easily with a fork. Exact cooking time can vary.

Both methods: Once the meat is cooked, stir in the reserved bacon and mushrooms. Cook with the slow cooker on high or simmer in the Dutch oven over medium heat until the mushrooms are warmed through, about 10 minutes.

Serve in bowls over noodles or with crusty bread on the side. Sprinkle with parsley before serving. Leftovers will keep for up to a week or can be frozen for up to three months.

Recipe Notes
  • Choosing the wine: I love pinot noir for this dish, but wines from Burgundy or Côtes du Rhône are also excellent. When in doubt, choose a wine that you also like to drink and you can't go wrong.
  • Chicken vs. beef broth: You might think beef stock would be a natural choice for this recipe, but I often find store-bought beef stock to be too tinny tasting. Unless you make your own beef stock, I recommend using chicken stock in this recipe.
  • Make-ahead tips: The meat and vegetables can be prepared the day ahead and simmered the next day. The prepared stew can also be refrigerated and then warmed over low heat the second day — this is a stew that is often even better the second day.

Found on http://www.thekitchn.com

Thursday, August 5, 2010

Watermelon Cake

Here’s something nice to serve after a summer meal. Found this at bettercrocker dot com.

Savor the sweetest slice of watermelon you'll ever eat! The chocolate seeds are a melt-in-your-mouth prize.

Prep Time: 30 min
Total Time: 1 hour 45 min
Makes: 16 servings

Ingredients:

1 box Betty Crocker® SuperMoist® white cake mix Water, vegetable oil and egg whites called for on cake mix box

1 package (0.13 oz) cherry-flavored or other red-colored unsweetened soft drink mix

1/2 cup plus 2 tablespoons miniature semisweet chocolate chips

1 container (12 oz) Betty Crocker® Whipped fluffy white frosting

Green and red food colors

2/3 cup green jelly beans

Directions:

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms only of two 8- or 9-inch round cake pans with shortening or cooking spray. In large bowl, beat cake mix, water, oil, egg whites and drink mix with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. (Batter will be lumpy.) Stir in 1/2 cup of the chocolate chips. Pour into pans.

2. Bake as directed on box for 8- or 9-inch round pans. Cool 10 minutes. Remove from pans. Cool completely, about 1 hour.

3. In small bowl, stir 1 cup of the frosting with 10 to 12 drops green food color. Stir 10 to 12 drops red food color into remaining frosting. Frost sides of cakes with green frosting; press green jelly beans into frosting. Frost tops of cakes with red frosting; press remaining 2 tablespoons chocolate chips into frosting for seeds. If desired, cut cakes crosswise in half and arrange "slices" randomly on tray. To serve, cut into wedges. Store loosely covered at room temperature.

 

High Altitude (3500-6500 ft): Follow High Altitude cake mix directions on box for two 8- or 9-inch pans, adding the soft drink mix to the dry cake mix. Toss 1/2 cup chocolate chips with 2 teaspoons Gold Medal® all-purpose flour before stirring into batter.

Success:

Use mini chips to make sure there are lots of chips and that they stay distributed in the cake.

Substitution:

Betty Crocker® Rich & Creamy creamy white frosting can be used for the Whipped frosting.

Saturday, July 31, 2010

5-Minute Green Beans

Found on whfoods dot com

Green beans are a rich source of vitamin K, C, and A, as well as health-promoting carotenoid phytonutrients such as beta-carotene, lutein and zeaxanthin. And one cup contains only 44 calories— great reasons to enjoy this easy-to-prepare recipe as part of your Healthiest Way of Eating.

 

Prep and Cook Time: 8 minutes
Ingredients:

  • 1 lb green beans
  • 2 tsp fresh lemon juice
  • 2 medium cloves garlic, chopped
  • 3 TBS extra vigin olive oil
  • sea salt and pepper to taste
  • Optional:
  • 3 TBS goat cheese
  • 2 TBS sliced almonds
  • 4-5 drops tamari soy sauce
  • 1 TBS sliced sun dried tomatoes
  • 2 TBS roasted red bell peppers
  • 1 TBS chopped basil

 

Directions:

  1. Chop garlic and let sit for at least 5 minutes to bring out its health promoting properties.
  2. Fill the bottom of a steamer pot with 2 inches of watger.
  3. While steam is building up in steamer, cut ends off green beans.
  4. steam for 5 minutes. A fork should pierce through them easily when they are done.
  5. Transfer to a bowl. For more flavor, toss green beans with the remaiing ingredients while they are sill hot.

Serves 2

Healthy Cooking Tips:

To mellow the flavor of the garlic, add garlic to green beans for the last 2 minutes of steaming.

Wednesday, July 21, 2010

Quick Coq au Vin

From Cooking Light

Cooking uncovered over high heat, the liquid reduces and concentrates its flavors in a fraction of the time required for the traditional long-simmered dish.

Ingredients:
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 6 (4-ounce) skinless, boneless chicken thighs
  • 1 tablespoon olive oil
  • 6 cups quartered cremini mushrooms
  • 2 cups (1/4-inch-thick) slices carrot
  • 1/3 cup (1/4-inch-thick) slices Canadian bacon
  • 1 cup dry red wine
  • 1 cup fat-free, less-sodium chicken broth

 

Preparation:

Combine flour, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.

Add mushrooms, carrot, and bacon to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.

 

I found this on myrecipes dot com