Honey Power Granola
2 cups old-fashioned rolled oats ( not quick-cooking or steel-cut )
3/4 cup sliced or slivered almonds
1/4 teaspoon salt
1/4 cup wheat bran ( optional )
1/2 cup hulled sunflower or pumpkin seeds ( optional )
1/2 cup canola oil ( or any other mild-flavored vegetable oil )
1/2 cup honey
1 1/4 cups raisins
2 tablespoons bee pollen ( optional )
Preheat oven to 325 degrees F.
Stir oats, almonds, salt, and wheat bran and sunflower or pumpkin seeds, if using, together in a large bowl.
Add oil and honey, and stir until oat mixture is thoroughly moistened.
Spread oat mixture on a large baking sheet and bake, stirring occasionally, until toasty and golden brown, 30 to 40 minutes.
Remove baking sheet from the oven.
Pour granola into a large bowl and stir in raisins and bee pollen, if using.
Let cool completely.
Store in airtight containers.
Yield: approximately 6 cups.
Fruit Basket Granola:Substitute one or more of the following for the raisins: slivered dried apricots, dried cranberries, minced dates, dried cherries. Add 1 teaspoon grated orange or tangerine zest after baking.
Autumn Orchard Granola:Add 1/2 teaspoon cinnamon and 1/4 teaspoon ground nutmeg to the oat mixture before baking. After baking, add 1 cup slivered dried apples.
Tropical Delight Granola:Add 1 cup shredded, dried coconut to the oat mixture before baking.After baking, substitute 1 cup minced dried papaya or mango and 1/2 cup crushed banana chips for the raisins.
Source: Honey - From Flower To Table by Stephanie Rosenbaum
Thursday, May 22, 2008
Grilled Pork Chops With Port Wine Sauce And Creamed Red Onions
Grilled Pork Chops With Port Wine Sauce And Creamed Red Onions
4 bone-in pork chops, approximately 10 ounces each
About 2 tablespoons extra-virgin olive oil
2 tablespoons chopped thyme, plus 2 sprigs thyme
2 tablespoons chopped rosemary, plus 1 sprig rosemary
2 tablespoons canola oil2 medium shallots, thinly sliced
1 1/4 teaspoons crushed dried porcini mushrooms
1/2 cup ruby Port
2 cups beef stock or low-sodium, store-bought beef broth
1 tablespoon butter
Salt
Freshly ground black pepper
Creamed Red Onions ( recipe follows )
1/4 cup coarsely chopped black olives, such as Gaeta or Nicoise
Rub the pork chops with the extra-virgin olive oil to coat, then season with the chopped thyme and chopped rosemary.
Put on a plate in a single layer, cover loosely with plastic wrap, and refrigerate overnight.
When ready to proceed, preheat a gas grill to high, or prepare a charcoal grill for grilling, letting the coals burn until covered with white ash.
To make the sauce, pour the canola oil into a medium, heavy-bottomed saucepan and heat over medium heat.
Add the shallots and saute until softened but not browned, approximately 4 minutes.
Add the porcinis, thyme sprigs, and rosemary sprig; stir; and cook until the mushrooms begin to stick onto the bottom of the pot, approximately 30 seconds.
Add the port and stir to loosen the mushrooms.
Bring to a boil, lower the heat, and simmer until the port is reduced by half, approximately 2 minutes.
Add the stock, bring to a boil, then lower the heat and simmer until reduced to 1/2 to 3/4 cup of nicely thickened sauce, 6 to 8 minutes.
Strain the sauce and discard the solids.
Whisk the butter into the sauce, season with salt and pepper, cover to keep warm, and set aside.
Season the pork with salt and pepper and grill until nicely charred on both sides and cooked through, approximately 8 minutes per side.
To serve, spoon some creamed red onions onto each plate and set a pork chop alongside.
Top each chop with 1 tablespoon chopped olives, spreading them over the surface of the chop.
Spoon some sauce around the chop.
Serves 4.
Creamed Red Onions:
4 small red onions, sliced into1/4-inch-thick rings
Canola oil, for brushing onion slices
Salt
Freshly ground black pepper
1/4 cup dry sherry
1 cup chicken stock or low-sodium, store-bought chicken broth
1 cup cream
Preheat a gas grill to high, or prepare a charcoal grill for grilling, letting the coals burn until covered with white ash.
Brush the onion slices with oil and season with salt and pepper.
Place on the grill and grill until nicely charred and softened, approximately 3 minutes per side.
Remove from the grill and separate into rings.
Heat a saute pan over low heat ( or over the grates of a grill ).
Add the onions and cook for 1 minute.
Add the sherry, raise the heat, and boil until the sherry has reduced by half, approximately 4 minutes.
Add the stock and boil until reduced and the onions are just coated with stock, approximately 6 minutes.
Add the cream and cook until reduced and the onions are just coated with cream, approximately 5 minutes.
Taste and adjust the seasoning with salt and pepper.
The onions can be cooled, covered, and refrigerated for up to 4 hours.
Reheat gently before serving.
Serves 4 as an accompaniment.
Source: The Red Cat Cookbook
4 bone-in pork chops, approximately 10 ounces each
About 2 tablespoons extra-virgin olive oil
2 tablespoons chopped thyme, plus 2 sprigs thyme
2 tablespoons chopped rosemary, plus 1 sprig rosemary
2 tablespoons canola oil2 medium shallots, thinly sliced
1 1/4 teaspoons crushed dried porcini mushrooms
1/2 cup ruby Port
2 cups beef stock or low-sodium, store-bought beef broth
1 tablespoon butter
Salt
Freshly ground black pepper
Creamed Red Onions ( recipe follows )
1/4 cup coarsely chopped black olives, such as Gaeta or Nicoise
Rub the pork chops with the extra-virgin olive oil to coat, then season with the chopped thyme and chopped rosemary.
Put on a plate in a single layer, cover loosely with plastic wrap, and refrigerate overnight.
When ready to proceed, preheat a gas grill to high, or prepare a charcoal grill for grilling, letting the coals burn until covered with white ash.
To make the sauce, pour the canola oil into a medium, heavy-bottomed saucepan and heat over medium heat.
Add the shallots and saute until softened but not browned, approximately 4 minutes.
Add the porcinis, thyme sprigs, and rosemary sprig; stir; and cook until the mushrooms begin to stick onto the bottom of the pot, approximately 30 seconds.
Add the port and stir to loosen the mushrooms.
Bring to a boil, lower the heat, and simmer until the port is reduced by half, approximately 2 minutes.
Add the stock, bring to a boil, then lower the heat and simmer until reduced to 1/2 to 3/4 cup of nicely thickened sauce, 6 to 8 minutes.
Strain the sauce and discard the solids.
Whisk the butter into the sauce, season with salt and pepper, cover to keep warm, and set aside.
Season the pork with salt and pepper and grill until nicely charred on both sides and cooked through, approximately 8 minutes per side.
To serve, spoon some creamed red onions onto each plate and set a pork chop alongside.
Top each chop with 1 tablespoon chopped olives, spreading them over the surface of the chop.
Spoon some sauce around the chop.
Serves 4.
Creamed Red Onions:
4 small red onions, sliced into1/4-inch-thick rings
Canola oil, for brushing onion slices
Salt
Freshly ground black pepper
1/4 cup dry sherry
1 cup chicken stock or low-sodium, store-bought chicken broth
1 cup cream
Preheat a gas grill to high, or prepare a charcoal grill for grilling, letting the coals burn until covered with white ash.
Brush the onion slices with oil and season with salt and pepper.
Place on the grill and grill until nicely charred and softened, approximately 3 minutes per side.
Remove from the grill and separate into rings.
Heat a saute pan over low heat ( or over the grates of a grill ).
Add the onions and cook for 1 minute.
Add the sherry, raise the heat, and boil until the sherry has reduced by half, approximately 4 minutes.
Add the stock and boil until reduced and the onions are just coated with stock, approximately 6 minutes.
Add the cream and cook until reduced and the onions are just coated with cream, approximately 5 minutes.
Taste and adjust the seasoning with salt and pepper.
The onions can be cooled, covered, and refrigerated for up to 4 hours.
Reheat gently before serving.
Serves 4 as an accompaniment.
Source: The Red Cat Cookbook
Chocolate Truffle Cake
Chocolate Truffle Cake
Truffles:
4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons heavy cream
1 tablespoon ( 1/2 ounce ) unsalted butter
2 tablespoons flavoring of your choice ( Grand Marnier, Amaretto,raspberry liqueur, etc. )
8 fresh perfect raspberries, optional
Chocolate Cake:
5 ounces bittersweet chocolate, cut into small pieces
5 ounces ( 1 1/4 sticks ) unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon all-purpose flour
Whipped cream, optional
Ice cream, optional
1. Make the truffles: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt. When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
2. Line baking tray with wax or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
3. Make the cake: Position rack in center of oven and preheat oven to 350 degrees F. Butter, or coat with vegetable spray, 8 oversize muffin cups ( 4 inches wide and 2 inches deep ) or 1 1/4-cup custard cups. Line bottoms with rounds of wax paper. ( To cut out the rounds, place 1 of the cups on wax paper and trace around the bottom with a pencil. Then cut the 8 circles. ) Set aside.
4. In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
5. Meanwhile, in the large bowl of an electric mixer, with paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat just until combined. Remove the bowl and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange cups on baking tray and bake until edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off paper.
6. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately. Serves 8.
Source: Wolfgang Puck - Spago Desserts
Truffles:
4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons heavy cream
1 tablespoon ( 1/2 ounce ) unsalted butter
2 tablespoons flavoring of your choice ( Grand Marnier, Amaretto,raspberry liqueur, etc. )
8 fresh perfect raspberries, optional
Chocolate Cake:
5 ounces bittersweet chocolate, cut into small pieces
5 ounces ( 1 1/4 sticks ) unsalted butter, cut into small pieces
3 eggs, at room temperature
3 egg yolks, at room temperature
1/2 cup sugar
5 tablespoons plus 1 teaspoon all-purpose flour
Whipped cream, optional
Ice cream, optional
1. Make the truffles: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt. When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
2. Line baking tray with wax or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
3. Make the cake: Position rack in center of oven and preheat oven to 350 degrees F. Butter, or coat with vegetable spray, 8 oversize muffin cups ( 4 inches wide and 2 inches deep ) or 1 1/4-cup custard cups. Line bottoms with rounds of wax paper. ( To cut out the rounds, place 1 of the cups on wax paper and trace around the bottom with a pencil. Then cut the 8 circles. ) Set aside.
4. In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
5. Meanwhile, in the large bowl of an electric mixer, with paddle or beaters, on high speed, beat eggs, egg yolks, and sugar until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat just until combined. Remove the bowl and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange cups on baking tray and bake until edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off paper.
6. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately. Serves 8.
Source: Wolfgang Puck - Spago Desserts
Honey Shortcakes And Strawberries
Honey Shortcakes And Strawberries
If using heavy bake pans, watch progress carefully to avoid overbaking.
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup honey
1/2 cup milk
2 tablespoons butter
2 tablespoons honey
1 teaspoon finely shredded lime peel
1 tablespoon lime juice
3 cups fresh fruit, such as small whole strawberries; or peeled, sliced, and/or chopped mangoes, kiwifruit, pineapple, or bananas
Sweetened whipped cream ( optional )
1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3/4- to 1-cup individual tube pans or 10-ounce custard cups; set pans or cups aside. In a small bowl, stir together flour, baking powder, and salt; set aside.
2. Preheat oven to 350 degrees F. In a medium mixing bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 3 to 4 minutes or until light and fluffy. Beat in the 1/4 cup honey. Add the flour mixture; beat on low to medium speed just until combined.
3. In a small saucepan, heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pans.
4. Bake for 15 to 20 minutes or until tops spring back when lightly touched. Cool cakes in pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire rack.
5. Place cakes on platter or individual plates. Combine 2 tablespoons honey, lime peel, and lime juice; toss with fruit. To serve, spoon fruit mixture over cakes. Top with a dollop of whipped cream. Makes 6 servings.
Source: Better Homes & Gardens Magazine - April 2004
If using heavy bake pans, watch progress carefully to avoid overbaking.
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
1/4 cup honey
1/2 cup milk
2 tablespoons butter
2 tablespoons honey
1 teaspoon finely shredded lime peel
1 tablespoon lime juice
3 cups fresh fruit, such as small whole strawberries; or peeled, sliced, and/or chopped mangoes, kiwifruit, pineapple, or bananas
Sweetened whipped cream ( optional )
1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour six 3/4- to 1-cup individual tube pans or 10-ounce custard cups; set pans or cups aside. In a small bowl, stir together flour, baking powder, and salt; set aside.
2. Preheat oven to 350 degrees F. In a medium mixing bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar, beating on medium speed for 3 to 4 minutes or until light and fluffy. Beat in the 1/4 cup honey. Add the flour mixture; beat on low to medium speed just until combined.
3. In a small saucepan, heat and stir milk and butter until butter melts; add to batter, beating until combined. Pour batter into the prepared pans.
4. Bake for 15 to 20 minutes or until tops spring back when lightly touched. Cool cakes in pans on a wire rack for 10 minutes. Remove cakes from pans and cool completely on wire rack.
5. Place cakes on platter or individual plates. Combine 2 tablespoons honey, lime peel, and lime juice; toss with fruit. To serve, spoon fruit mixture over cakes. Top with a dollop of whipped cream. Makes 6 servings.
Source: Better Homes & Gardens Magazine - April 2004
Tuna, Asparagus and Feta Salad
Tuna, Asparagus and Feta Salad
1 Serving
This delicious salad provides about 3 portions of vegetables – a generous start on the daily recommendation of 5-7.
Ingredients:
2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces
1/2 can (3 ounces) white albacore tuna, drained
1 oz. feta cheese, crumbled
1/2 Tablespoon extra-virgin olive oil
1 Tablespoon balsamic vinegar
Instructions:
Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.
Nutritional Information:
Per serving:
307 calories
16 g total fat (6 g sat)
62 mg cholesterol
16 g carbohydrate
32 g protein
4 g fiber
807 mg sodium
- Recipe reprinted with permission of DrWeil.com.
1 Serving
This delicious salad provides about 3 portions of vegetables – a generous start on the daily recommendation of 5-7.
Ingredients:
2 cups romaine lettuce torn into pieces
1 Roma tomato, cut into 8 pieces
1/2 cup steamed asparagus pieces
1/2 can (3 ounces) white albacore tuna, drained
1 oz. feta cheese, crumbled
1/2 Tablespoon extra-virgin olive oil
1 Tablespoon balsamic vinegar
Instructions:
Mix the romaine, tomato and asparagus. Add the tuna and feta cheese. Sprinkle with the olive oil and toss to coat. Add the balsamic vinegar and toss again.
Nutritional Information:
Per serving:
307 calories
16 g total fat (6 g sat)
62 mg cholesterol
16 g carbohydrate
32 g protein
4 g fiber
807 mg sodium
- Recipe reprinted with permission of DrWeil.com.
Spicy Skewered Shrimp With Grilled Watermelon
Spicy Skewered Shrimp With Grilled Watermelon
If you don't have metal skewers, use wooden ones that have been soaked in water for 1 hour.
2 tablespoons hot paprika
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1 1/2 pounds large shrimp, peeled and deveined ( about 36 shrimp )
2 tablespoons olive oil
1/2 seedless watermelon, cut into quarters, then sliced into 1-inch-thickwedges
1/2 cup sugar
1. In a large bowl, combine paprika, cayenne, and salt. Add shrimp and toss until well coated. Cover and refrigerate 30 minutes.
2. Heat grill to medium-high. Divide shrimp among skewers, about 3 to each skewer. Brush with olive oil and grill 3 to 4 minutes each side, until pink and opaque.
3. Sprinkle one side of each watermelon wedge with sugar and place on the grill, sweetened side down, until sugar caramelizes, about 3 minutes ( do not flip ). Remove from grill. Top with skewered shrimp before serving. Makes 4 servings.
Source: The Oprah Magazine
If you don't have metal skewers, use wooden ones that have been soaked in water for 1 hour.
2 tablespoons hot paprika
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1 1/2 pounds large shrimp, peeled and deveined ( about 36 shrimp )
2 tablespoons olive oil
1/2 seedless watermelon, cut into quarters, then sliced into 1-inch-thickwedges
1/2 cup sugar
1. In a large bowl, combine paprika, cayenne, and salt. Add shrimp and toss until well coated. Cover and refrigerate 30 minutes.
2. Heat grill to medium-high. Divide shrimp among skewers, about 3 to each skewer. Brush with olive oil and grill 3 to 4 minutes each side, until pink and opaque.
3. Sprinkle one side of each watermelon wedge with sugar and place on the grill, sweetened side down, until sugar caramelizes, about 3 minutes ( do not flip ). Remove from grill. Top with skewered shrimp before serving. Makes 4 servings.
Source: The Oprah Magazine
Baked Apple-Almond Pudding
Baked Apple-Almond Pudding
5 Golden Delicious, Cortland, McIntosh or Gravenstein apples( about 2 pounds total )
1 teaspoon vanilla extract
1 cup granulated sugar
2 eggs
1/4 teaspoon almond extract
1/4 teaspoon salt1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/2 cup finely chopped toasted almonds
Preheat an oven to 325 degrees F.
Butter a 2-quart baking dish such as a round souffle dish.
Peel, halve and core the apples.
Cut them into 1/2-inch cubes.
Place the apples in a large bowl and toss with the vanilla and 2 tablespoons of the sugar.
Spread the apples in the prepared dish.
In the same bowl, beat the remaining sugar with the eggs, almond extract and salt until blended. Add the flour and butter and beat until smooth.
Stir in the almonds.
Spread the batter evenly over the fruit.
Bake until the top is golden and the apples can be pierced easily with a thin, sharp knife, 50 to 60 minutes.
Serve the pudding warm.
Serves 6.
5 Golden Delicious, Cortland, McIntosh or Gravenstein apples( about 2 pounds total )
1 teaspoon vanilla extract
1 cup granulated sugar
2 eggs
1/4 teaspoon almond extract
1/4 teaspoon salt1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/2 cup finely chopped toasted almonds
Preheat an oven to 325 degrees F.
Butter a 2-quart baking dish such as a round souffle dish.
Peel, halve and core the apples.
Cut them into 1/2-inch cubes.
Place the apples in a large bowl and toss with the vanilla and 2 tablespoons of the sugar.
Spread the apples in the prepared dish.
In the same bowl, beat the remaining sugar with the eggs, almond extract and salt until blended. Add the flour and butter and beat until smooth.
Stir in the almonds.
Spread the batter evenly over the fruit.
Bake until the top is golden and the apples can be pierced easily with a thin, sharp knife, 50 to 60 minutes.
Serve the pudding warm.
Serves 6.
Cherry Tomatoes With Pesto ( Pomodorini Con Pesto ) - Italian
Cherry Tomatoes With Pesto ( Pomodorini Con Pesto ) - Italian
These make a colorful and tasty appetizer to go with drinks, or as part of a buffet.Make the pesto when fresh basil is plentiful, and freeze it in batches.
1 pound cherry tomatoes ( about 36 )
1 cup fresh basil
3 to 4 cloves garlic
4 tablespoons pine nuts
1 teaspoon salt, plus extra, to taste
7 tablespoons olive oil
3 tablespoons freshly grated Parmesan cheese
6 tablespoons freshly grated Pecorino cheese
Freshly ground black pepper
1. Wash the tomatoes. Slice off the top of each tomato, and carefully scoop out the seeds with a melon baller or small spoon.
2. Place the basil, garlic, pine nuts, salt and olive oil in a blender or food processor and process until smooth. Remove the contents to a bowl with a rubber spatula. If desired, the pesto may be frozen at this point, before the cheeses are added. To use when frozen, allow to thaw, then proceed to step 3.
3. Fold in the grated cheeses ( use all Parmesan if Pecorino is not available ). Season with pepper, and more salt if necessary.
4. Use a small spoon to fill each tomato with a little pesto. This dish is at its best if chilled for about an hour before serving. Serves 8 to 10 as an appetizer.
Source: Italian - The Essence of Mediterranean Cuisine
These make a colorful and tasty appetizer to go with drinks, or as part of a buffet.Make the pesto when fresh basil is plentiful, and freeze it in batches.
1 pound cherry tomatoes ( about 36 )
1 cup fresh basil
3 to 4 cloves garlic
4 tablespoons pine nuts
1 teaspoon salt, plus extra, to taste
7 tablespoons olive oil
3 tablespoons freshly grated Parmesan cheese
6 tablespoons freshly grated Pecorino cheese
Freshly ground black pepper
1. Wash the tomatoes. Slice off the top of each tomato, and carefully scoop out the seeds with a melon baller or small spoon.
2. Place the basil, garlic, pine nuts, salt and olive oil in a blender or food processor and process until smooth. Remove the contents to a bowl with a rubber spatula. If desired, the pesto may be frozen at this point, before the cheeses are added. To use when frozen, allow to thaw, then proceed to step 3.
3. Fold in the grated cheeses ( use all Parmesan if Pecorino is not available ). Season with pepper, and more salt if necessary.
4. Use a small spoon to fill each tomato with a little pesto. This dish is at its best if chilled for about an hour before serving. Serves 8 to 10 as an appetizer.
Source: Italian - The Essence of Mediterranean Cuisine
Green Tea Ice Cream
Green Tea Ice Cream
1/3 cup water
1/3 cup sugar
2 teaspoon powdered green tea
1 cup heavy cream (whipping cream)
1 cup light cream (half and half)
Combine the water and sugar in a small saucepan over low heat, stirring, until the sugar melts, and simmer the syrup for 5 minutes.
In a separate bowl, mix 1 tablespoon of the syrup with the powderedgreen tea, then add that mixture to the syrup in the saucepan, andstir until evenly mixed.
Add the light cream and heavy cream , pour into an ice cream freezer,and freeze according to manufacturer's instructions.
1/3 cup water
1/3 cup sugar
2 teaspoon powdered green tea
1 cup heavy cream (whipping cream)
1 cup light cream (half and half)
Combine the water and sugar in a small saucepan over low heat, stirring, until the sugar melts, and simmer the syrup for 5 minutes.
In a separate bowl, mix 1 tablespoon of the syrup with the powderedgreen tea, then add that mixture to the syrup in the saucepan, andstir until evenly mixed.
Add the light cream and heavy cream , pour into an ice cream freezer,and freeze according to manufacturer's instructions.
Oat Pancakes
Oat Pancakes
Prep Time: 30 mins
Cook Time: 4 mins
Rest Time: 30 mins
Total Time: 34 mins
Ingredients
1 1/4 cup(s) oats, rolled
3/4 cup(s) flour, all-purpose
1/2 cup(s) flour, whole-wheat
1 tablespoon baking powder
1/4 teaspoon salt
3 egg white(s)
2 1/4 cup(s) buttermilk
2 tablespoon oil, cooking
2 tablespoon honey
1 teaspoon vanilla extract
cooking spray
strawberries, fans (optional)
light pancake and waffle syrup product, (optional)
Preparation
1. In a large bowl, combine oats, all-purpose flour, whole wheat flour, baking powder, and salt. Make a well in the center of flour mixture; set aside.
2. In a medium bowl, beat the egg whites with a fork; stir in buttermilk, oil, honey (if desired), and vanilla. Add egg white mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Cover batter; allow to stand at room temperature for 15 to 30 minutes.
3. Coat an unheated griddle or heavy skillet with nonstick cooking spray. Preheat over medium-high heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat for 4 to 6 minutes or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. If desired, garnish with strawberry fans and serve pancakes with strawberry syrup. (or other fruit and flavored syrup)
Prep Time: 30 mins
Cook Time: 4 mins
Rest Time: 30 mins
Total Time: 34 mins
Ingredients
1 1/4 cup(s) oats, rolled
3/4 cup(s) flour, all-purpose
1/2 cup(s) flour, whole-wheat
1 tablespoon baking powder
1/4 teaspoon salt
3 egg white(s)
2 1/4 cup(s) buttermilk
2 tablespoon oil, cooking
2 tablespoon honey
1 teaspoon vanilla extract
cooking spray
strawberries, fans (optional)
light pancake and waffle syrup product, (optional)
Preparation
1. In a large bowl, combine oats, all-purpose flour, whole wheat flour, baking powder, and salt. Make a well in the center of flour mixture; set aside.
2. In a medium bowl, beat the egg whites with a fork; stir in buttermilk, oil, honey (if desired), and vanilla. Add egg white mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Cover batter; allow to stand at room temperature for 15 to 30 minutes.
3. Coat an unheated griddle or heavy skillet with nonstick cooking spray. Preheat over medium-high heat. For each pancake, pour about 1/4 cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat for 4 to 6 minutes or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. If desired, garnish with strawberry fans and serve pancakes with strawberry syrup. (or other fruit and flavored syrup)
World War II Cake
This recipe was made during the war when it was almost impossible to get eggs. This can be made for guests or for afternoon tea. You can serve it with fresh peaches, or pears, or berries, and some French Vanilla yogurt.
World War 2 Cake
1 cup raisins
2 cups water
1 teaspoon baking soda
1 tablespoon lard
1 cup sugar
1 teaspoon cloves
1 teaspoon nutmeg
1 tablespoon cinnamon
Pinch of salt
1 1/2 cups flour
1/2 cup chopped walnuts ( optional )
1/2 cup coconut
Combine raisins and water in a saucepan and bring to a boil, then simmer for 20 minutes. Add baking soda and lard to raisin mixture and let cool. Mix dry ingredients together in a bowl. Add raisin mixture to dry mixture and mix well. Pour into greased 8-inch square pan and bake at 350 ( see note ) for 20 to 25 minutes until firm on top.The recipe can be made into muffins.
Note: The recipe comes from Canada, so it may well be 359 degrees as originally posted, or 350 degrees as I posted.
Source: The Arbutus Garden House Bed & Breakfast, Vancouver, British Vancouver, Canada
World War 2 Cake
1 cup raisins
2 cups water
1 teaspoon baking soda
1 tablespoon lard
1 cup sugar
1 teaspoon cloves
1 teaspoon nutmeg
1 tablespoon cinnamon
Pinch of salt
1 1/2 cups flour
1/2 cup chopped walnuts ( optional )
1/2 cup coconut
Combine raisins and water in a saucepan and bring to a boil, then simmer for 20 minutes. Add baking soda and lard to raisin mixture and let cool. Mix dry ingredients together in a bowl. Add raisin mixture to dry mixture and mix well. Pour into greased 8-inch square pan and bake at 350 ( see note ) for 20 to 25 minutes until firm on top.The recipe can be made into muffins.
Note: The recipe comes from Canada, so it may well be 359 degrees as originally posted, or 350 degrees as I posted.
Source: The Arbutus Garden House Bed & Breakfast, Vancouver, British Vancouver, Canada
Chocolate-Bran Bars
Chocolate-Bran Bars
6 ounces semisweet chocolate, chopped
2 tablespoons butter1 tablespoon molasses
2/3 cup ( 3 ounces ) dried apricots, chopped
1/3 cup ( 2 ounces ) pitted prunes, chopped
3 cups bran flake cereal
Grease a shallow 11 x 7-inch baking pan with butter; line bottom with parchment or waxed paper. Melt chocolate, butter and molasses together in a bowl placed over a pan of gently simmering water. Remove from heat.
Add apricots, prunes and cereal to chocolate mixture; mix thoroughly. Spread in prepared pan, smoothing top with the back of a spoon. Refrigerate 1 to 2 hours or until firmly set.
Loosen mixture from pan by running the tip of a knife around the inside edges of pan. Turn out onto a board and remove paper; turn mixture over. Cut in 24 pieces. Arrange bars neatly on a serving dish or store in an airtight container in a cool place for 2 to 3 days. Makes 24 bars.
Source: The Book of Cookies by Pat Alburey
6 ounces semisweet chocolate, chopped
2 tablespoons butter1 tablespoon molasses
2/3 cup ( 3 ounces ) dried apricots, chopped
1/3 cup ( 2 ounces ) pitted prunes, chopped
3 cups bran flake cereal
Grease a shallow 11 x 7-inch baking pan with butter; line bottom with parchment or waxed paper. Melt chocolate, butter and molasses together in a bowl placed over a pan of gently simmering water. Remove from heat.
Add apricots, prunes and cereal to chocolate mixture; mix thoroughly. Spread in prepared pan, smoothing top with the back of a spoon. Refrigerate 1 to 2 hours or until firmly set.
Loosen mixture from pan by running the tip of a knife around the inside edges of pan. Turn out onto a board and remove paper; turn mixture over. Cut in 24 pieces. Arrange bars neatly on a serving dish or store in an airtight container in a cool place for 2 to 3 days. Makes 24 bars.
Source: The Book of Cookies by Pat Alburey
Lemon Curd
Lemon Curd
c/o The Art of Simple Food, by Alice Waters
Makes 2 cups
Wash and dry:
4 lemons
Grate the zest of one of the lemons on the small holes of a grater.
Juice the lemons; there should be about ½ cup juice.
Beat until just mixed:
2 eggs
3 egg yolks
2 tablespoons milk
1/3 cup sugar
¼ teaspoon salt (omit if using salted butter)
Stir in the lemon juice and zest and add:6 tablespoons butter, cut into small pieces.
Cook the mixture in a small nonreactive heavy pan, stirring constantly, over medium heat until it is thick enough to coat a spoon. Do not boil or the eggs will curdle. When thick, pour into a bowl or glass jars to cool. Cover and refrigerate.
http://otherpeoplesfood.blogspot.com/2007/12/meyer-lemon-curd-response-to-nightmares.html
c/o The Art of Simple Food, by Alice Waters
Makes 2 cups
Wash and dry:
4 lemons
Grate the zest of one of the lemons on the small holes of a grater.
Juice the lemons; there should be about ½ cup juice.
Beat until just mixed:
2 eggs
3 egg yolks
2 tablespoons milk
1/3 cup sugar
¼ teaspoon salt (omit if using salted butter)
Stir in the lemon juice and zest and add:6 tablespoons butter, cut into small pieces.
Cook the mixture in a small nonreactive heavy pan, stirring constantly, over medium heat until it is thick enough to coat a spoon. Do not boil or the eggs will curdle. When thick, pour into a bowl or glass jars to cool. Cover and refrigerate.
http://otherpeoplesfood.blogspot.com/2007/12/meyer-lemon-curd-response-to-nightmares.html
CHOCOLATE CARAMEL PECAN CHEESECAKE
CHOCOLATE CARAMEL PECAN CHEESECAKE
CRUST:
2 cups vanilla wafer crumbs
6 T. margarine
FILLING:
1 bag (14 oz.) caramels
1 can (5 oz.) evaporated milk
2 pkgs. (8 oz. each) cream cheese, softened
1 cup chopped pecans
1/2 cup sugar
2 eggs
1/2 cup semi sweet chocolate chips, melted
1 tsp. vanilla
Heat oven to 350.
Mix crumbs, margarine; press onto bottom, sides of 9" springform pan.
Bake 10 minutes.
Microwave caramels, milk in small bowl, 4-5 minutes, until melted, stirring every minute.
Pour over crust.
Top with pecans.
Beat cream cheese, sugar until well blended.
Add eggs, 1 at a time, mixing well after each addition.
Blend in chocolate, vanilla; pour over pecans.
Place pan on cookie sheet, bake 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Refrigerate.
Garnish with whipped cream, additional chopped pecans.
CRUST:
2 cups vanilla wafer crumbs
6 T. margarine
FILLING:
1 bag (14 oz.) caramels
1 can (5 oz.) evaporated milk
2 pkgs. (8 oz. each) cream cheese, softened
1 cup chopped pecans
1/2 cup sugar
2 eggs
1/2 cup semi sweet chocolate chips, melted
1 tsp. vanilla
Heat oven to 350.
Mix crumbs, margarine; press onto bottom, sides of 9" springform pan.
Bake 10 minutes.
Microwave caramels, milk in small bowl, 4-5 minutes, until melted, stirring every minute.
Pour over crust.
Top with pecans.
Beat cream cheese, sugar until well blended.
Add eggs, 1 at a time, mixing well after each addition.
Blend in chocolate, vanilla; pour over pecans.
Place pan on cookie sheet, bake 45 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Refrigerate.
Garnish with whipped cream, additional chopped pecans.
CHOCOLATE MINT MERINGUE CHEESECAKE
CHOCOLATE MINT MERINGUE CHEESECAKE
1 cup chocolate wafer crumbs
2 T. granulated sugar
3 T. butter or margarine, melted
three 8 oz. pkgs. cream cheese, softened
2/3 cup granulated sugar
3 large eggs
1 cup mint chocolate chips
1 tsp. vanilla extract
3 large egg whitesone
7 oz. jar marshmallows creme
Combine chocolate wafer crumbs, 2 T. sugar, melted butter; press onto bottom of a 9 inch springform pan.
Bake at 350 for 10 minutes.
In a bowl, combine softened cream cheese, 2/3 cup sugar, mixing at medium speed with an electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in mint chocolate chips, vanilla; pour over crust.
Bake at 350 for 50 minutes.
Loosen cake from rim of pan; cool before removing from pan.
Chill.
Beat egg whites until soft peaks form.
Gradually add marshmallow creme, beating until stiff peaks form.
Carefully spread over top of cheesecake to edges.
Bake at 450 for 3-4 minutes or until lightly browned.
1 cup chocolate wafer crumbs
2 T. granulated sugar
3 T. butter or margarine, melted
three 8 oz. pkgs. cream cheese, softened
2/3 cup granulated sugar
3 large eggs
1 cup mint chocolate chips
1 tsp. vanilla extract
3 large egg whitesone
7 oz. jar marshmallows creme
Combine chocolate wafer crumbs, 2 T. sugar, melted butter; press onto bottom of a 9 inch springform pan.
Bake at 350 for 10 minutes.
In a bowl, combine softened cream cheese, 2/3 cup sugar, mixing at medium speed with an electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in mint chocolate chips, vanilla; pour over crust.
Bake at 350 for 50 minutes.
Loosen cake from rim of pan; cool before removing from pan.
Chill.
Beat egg whites until soft peaks form.
Gradually add marshmallow creme, beating until stiff peaks form.
Carefully spread over top of cheesecake to edges.
Bake at 450 for 3-4 minutes or until lightly browned.
Apple Cake Squares
Apple Cake Squares
Description
The bonus of this cake is that it's fast to make. It's a moist cake with a mellow cinnamon-apple taste. You can serve it for dessert or you can wrap slices up to take to school or to the office.
Food as Medicine
Unfortunately, apples tend to rank among the top 12 fruits and vegetables contaminated by pesticides, according to annual tests conducted by the nonprofit Environmental Working Group. The good news is that organic apples are now easy to find, as they are featured in many conventional grocery stores.
Ingredients
1 cup whole wheat pastry flour
1/4 teaspoon salt
3/4 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon cinnamon
3 tablespoons sugar
3 tablespoons softened butter or Spectrum Spread
2 eggs
2 cups apples, peeled, cored, finely shredded
1/4 cup finely chopped dates
1/4cup confectioners' sugar
GARNISH (Optional)
1/4 cup finely chopped walnuts
1/4 cup maple syrup
Instructions
Preheat oven to 350°F.
Mix the flour, salt, nutmeg, baking soda, and cinnamon together in a medium bowl and stir thoroughly.
Cream the sugar and butter together in a large bowl.
Beat in the eggs and whisk until smooth.
Stir in the shredded apples and dates until they are completely distributed throughout.
Slowly stir in the dry ingredients and mix thoroughly into the batter.
Spray the bottom and sides of a 9-inch square baking pan with nonstick cooking spray, or grease it with 1/4 teaspoon of butter and pour in the batter.
Bake in the preheated oven for about 45 minutes.
Put the confectioners' sugar in a sifter and dust it over the cooled cake a few times until all the sugar is gone.
If you want to garnish, mix the walnuts with the maple syrup and drizzle over individual serving plates.
Cut the Apple Cake into 9 squares and arrange each one on top of a decorated plate and serve.
Serves 9
Per serving:
Calories 201.2
Fat 7.5 g
Saturated fat 2.9 g(39.9% of calories from fat)
Protein 3.6 g
Carbohydrate 31.6 g
Cholesterol 58 mg
Fiber 1.4 g
This recipe is from The Healthy Kitchen - Recipes for a Better Body, Life, and Spirit (Hardcover) by Andrew Weil, M.D. and Rosie Daley (Knopf)-----------------------
Description
The bonus of this cake is that it's fast to make. It's a moist cake with a mellow cinnamon-apple taste. You can serve it for dessert or you can wrap slices up to take to school or to the office.
Food as Medicine
Unfortunately, apples tend to rank among the top 12 fruits and vegetables contaminated by pesticides, according to annual tests conducted by the nonprofit Environmental Working Group. The good news is that organic apples are now easy to find, as they are featured in many conventional grocery stores.
Ingredients
1 cup whole wheat pastry flour
1/4 teaspoon salt
3/4 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon cinnamon
3 tablespoons sugar
3 tablespoons softened butter or Spectrum Spread
2 eggs
2 cups apples, peeled, cored, finely shredded
1/4 cup finely chopped dates
1/4cup confectioners' sugar
GARNISH (Optional)
1/4 cup finely chopped walnuts
1/4 cup maple syrup
Instructions
Preheat oven to 350°F.
Mix the flour, salt, nutmeg, baking soda, and cinnamon together in a medium bowl and stir thoroughly.
Cream the sugar and butter together in a large bowl.
Beat in the eggs and whisk until smooth.
Stir in the shredded apples and dates until they are completely distributed throughout.
Slowly stir in the dry ingredients and mix thoroughly into the batter.
Spray the bottom and sides of a 9-inch square baking pan with nonstick cooking spray, or grease it with 1/4 teaspoon of butter and pour in the batter.
Bake in the preheated oven for about 45 minutes.
Put the confectioners' sugar in a sifter and dust it over the cooled cake a few times until all the sugar is gone.
If you want to garnish, mix the walnuts with the maple syrup and drizzle over individual serving plates.
Cut the Apple Cake into 9 squares and arrange each one on top of a decorated plate and serve.
Serves 9
Per serving:
Calories 201.2
Fat 7.5 g
Saturated fat 2.9 g(39.9% of calories from fat)
Protein 3.6 g
Carbohydrate 31.6 g
Cholesterol 58 mg
Fiber 1.4 g
This recipe is from The Healthy Kitchen - Recipes for a Better Body, Life, and Spirit (Hardcover) by Andrew Weil, M.D. and Rosie Daley (Knopf)-----------------------
Beltane Lemon Curd Mousse Cake
Beltane Lemon Curd Mousse Cake
To make the shortbread cookie crumbs for the crust, seal the cookies in a heavy plastic bag and use a rolling pin to crush them into fine crumbs.
Servings: Makes 10 to 12 servings.
Ingredients:
Curd ~
2 1/3 cups sugar
4 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Crust ~
Nonstick vegetable oil spray
2 cups shortbread cookie crumbs (about 7 1/2 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
Mousse ~
5 tablespoons water
4 teaspoons unflavored gelatin
6 large egg whites
3/4 cup sugar
1 1/2 cups chilled heavy whipping cream
Lemon slices, cut into quarters (garnish)
Preparation:
For curd:
Mix sugar and cornstarch in heavy large saucepan.
Gradually add lemon juice, whisking until all cornstarch dissolves.
Whisk in eggs and yolks.
Add butter.
Stir over medium heat until curd thickens and boils, about 12 minutes.
Transfer to medium bowl.
Chill until cold, at least 6 hours.
(Can be made 1 week ahead. Press plastic wrap onto surface of curd and keep chilled.)
For crust:
Preheat oven to 350°F.
Spray bottom of 8-inch-diameter springform pan with nonstick spray.
Blend cookie crumbs and butter in small bowl.
Press onto bottom of pan.
Bake until golden, about 15 minutes.
Cool.
For mousse:
Pour 5 tablespoons water into small saucepan.
Sprinkle gelatin evenly over.
Let stand until gelatin softens, about 15 minutes.
Meanwhile, place 1 -3/4 cups lemon curd in large bowl.
Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm.
Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil).
Whisk warm gelatin mixture into 3/4 cup warm curd.
Gradually whisk gelatin-curd mixture into curd in large bowl.
Using electric mixer, beat egg whites in medium bowl until soft peaks form.
Gradually add sugar, beating until whites are thick and glossy.
Fold whites into curd mixture in 3 additions.
Using same beaters, beat cream in another medium bowl until peaks form.
Fold into egg white-curd mixture in 3 additions.
Pour enough mousse over cooled crust to fill pan completely.
Pour remaining mousse into small bowl and reserve.
Cover and chill mousse cake, reserved mousse, and remaining curd overnight.
Using long thin knife, cut around cake to loosen.
Remove pan sides.
Gently spread 3/4 cup of remaining curd over cake.
Transfer reserved mousse to pastry bag fitted with small star tip.
Pipe rosettes of mousse around top edge of cake.
Chill cake until ready to serve.
(Can be made up to 8 hours ahead.)
Arrange lemon slices between rosettes.
Cut cake into wedges.
(~Bon Appétit)Courtesy of Hearth and Home Witchery
To make the shortbread cookie crumbs for the crust, seal the cookies in a heavy plastic bag and use a rolling pin to crush them into fine crumbs.
Servings: Makes 10 to 12 servings.
Ingredients:
Curd ~
2 1/3 cups sugar
4 teaspoons cornstarch
1 cup fresh lemon juice
4 large eggs
4 large egg yolks
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes
Crust ~
Nonstick vegetable oil spray
2 cups shortbread cookie crumbs (about 7 1/2 ounces)
1/4 cup (1/2 stick) unsalted butter, melted
Mousse ~
5 tablespoons water
4 teaspoons unflavored gelatin
6 large egg whites
3/4 cup sugar
1 1/2 cups chilled heavy whipping cream
Lemon slices, cut into quarters (garnish)
Preparation:
For curd:
Mix sugar and cornstarch in heavy large saucepan.
Gradually add lemon juice, whisking until all cornstarch dissolves.
Whisk in eggs and yolks.
Add butter.
Stir over medium heat until curd thickens and boils, about 12 minutes.
Transfer to medium bowl.
Chill until cold, at least 6 hours.
(Can be made 1 week ahead. Press plastic wrap onto surface of curd and keep chilled.)
For crust:
Preheat oven to 350°F.
Spray bottom of 8-inch-diameter springform pan with nonstick spray.
Blend cookie crumbs and butter in small bowl.
Press onto bottom of pan.
Bake until golden, about 15 minutes.
Cool.
For mousse:
Pour 5 tablespoons water into small saucepan.
Sprinkle gelatin evenly over.
Let stand until gelatin softens, about 15 minutes.
Meanwhile, place 1 -3/4 cups lemon curd in large bowl.
Stir 3/4 cup curd in another small saucepan over medium-low heat until very warm.
Stir gelatin mixture over medium-low heat until dissolved and liquid is clear (do not boil).
Whisk warm gelatin mixture into 3/4 cup warm curd.
Gradually whisk gelatin-curd mixture into curd in large bowl.
Using electric mixer, beat egg whites in medium bowl until soft peaks form.
Gradually add sugar, beating until whites are thick and glossy.
Fold whites into curd mixture in 3 additions.
Using same beaters, beat cream in another medium bowl until peaks form.
Fold into egg white-curd mixture in 3 additions.
Pour enough mousse over cooled crust to fill pan completely.
Pour remaining mousse into small bowl and reserve.
Cover and chill mousse cake, reserved mousse, and remaining curd overnight.
Using long thin knife, cut around cake to loosen.
Remove pan sides.
Gently spread 3/4 cup of remaining curd over cake.
Transfer reserved mousse to pastry bag fitted with small star tip.
Pipe rosettes of mousse around top edge of cake.
Chill cake until ready to serve.
(Can be made up to 8 hours ahead.)
Arrange lemon slices between rosettes.
Cut cake into wedges.
(~Bon Appétit)Courtesy of Hearth and Home Witchery
Wild Rice and Mushrooms
Wild Rice and Mushrooms
6 Servings
Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plates. Grains supply complex carbohydrates, protein, vitamins, minerals, and fiber all wrapped up in tasty packages. Wild rice is a delicious grain that isn't really rice at all. It's actually a long-grain marsh grass that grows wild in the Great Lakes area and is cultivated commercially in California and the Midwest. I love this grain's chewy texture and nutty flavor. I mix it here with mushrooms and chopped nuts for a combination of colors, textures and luxuriant flavors. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Don't cook it too long or you'll get starchy, wimpy grains that have lost much of their flavor.
Ingredients:
1 cup dried porcini or shiitake mushrooms
2 1/2 cups water, approximately
1 cup wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/2 cup sliced carrots
2 Tbsp chopped fresh parsley
Salt or natural soy sauce to taste
1/2 cup finely chopped walnuts or pecans
Instructions:
1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.
2. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.
3. Add the orange juice, sherry, and carrots. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
4. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.
5. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts).
Nutritional Information:
Per serving:
148 calories
6 g total fat (0 g sat)
0 mg cholesterol
18 g carbohydrate
4 g protein
2 g fiber
350 mg sodium-
Recipe reprinted with permission of DrWeil.com.
6 Servings
Whole grains, such as brown rice, quinoa, and oats, are a far better source of energy than the hunks of meat most Americans expect in the center of their plates. Grains supply complex carbohydrates, protein, vitamins, minerals, and fiber all wrapped up in tasty packages. Wild rice is a delicious grain that isn't really rice at all. It's actually a long-grain marsh grass that grows wild in the Great Lakes area and is cultivated commercially in California and the Midwest. I love this grain's chewy texture and nutty flavor. I mix it here with mushrooms and chopped nuts for a combination of colors, textures and luxuriant flavors. When you use wild rice, be sure to wash it thoroughly first. Set it in a bowl, cover it with water and let the debris float to the surface so you can pour it off. Don't cook it too long or you'll get starchy, wimpy grains that have lost much of their flavor.
Ingredients:
1 cup dried porcini or shiitake mushrooms
2 1/2 cups water, approximately
1 cup wild rice
1/2 cup freshly squeezed orange juice
1/4 cup dry sherry
1/2 cup sliced carrots
2 Tbsp chopped fresh parsley
Salt or natural soy sauce to taste
1/2 cup finely chopped walnuts or pecans
Instructions:
1. Soak the dried mushrooms in water to cover until they are soft. Squeeze them out, reserving liquid, and slice.
2. Wash the wild rice in cold water and place in pot with the mushroom-soaking liquid (minus any sediment) and enough additional cold water to total 2 cups.
3. Add the orange juice, sherry, and carrots. Bring to a boil, reduce heat, cover, and simmer for 30 minutes.
4. Add mushrooms and continue cooking until rice is tender and all the liquid is absorbed.
5. Add the chopped parsley and salt or soy sauce to taste. Stir in the finely chopped nuts (black walnuts, pecans or filberts).
Nutritional Information:
Per serving:
148 calories
6 g total fat (0 g sat)
0 mg cholesterol
18 g carbohydrate
4 g protein
2 g fiber
350 mg sodium-
Recipe reprinted with permission of DrWeil.com.
Wednesday, May 21, 2008
Candied Rose Petals
Candied Rose Petals
Prepare the petals by clipping off the white end.
Mix the white of one egg and one tablespoon water, dip each petal in the mixture and place the petals concave side up on a paper towel to drain.
After drained but still damp sprinkle with granulated sugar.
Shake off excess sugar and lay on wax paper to fully dry (about 12 hours)
Store in a covered container in the refrigerator.
Petals will keep well for up to one month.
*Note* Make sure the roses used are ones that have not been sprayed with insecticide.....
______________________________________________
Prepare the petals by clipping off the white end.
Mix the white of one egg and one tablespoon water, dip each petal in the mixture and place the petals concave side up on a paper towel to drain.
After drained but still damp sprinkle with granulated sugar.
Shake off excess sugar and lay on wax paper to fully dry (about 12 hours)
Store in a covered container in the refrigerator.
Petals will keep well for up to one month.
*Note* Make sure the roses used are ones that have not been sprayed with insecticide.....
______________________________________________
Blueberry Almond Coffee Cake
Blueberry Almond Coffee Cake
Taste of Home
I've received many rave reviews for this tender coffee cake that's chock-full of blueberries and sliced almonds. Since it's not overly sweet, it's just the thing for breakfast or a light dessert. -Brenda Carr, Houston, Texas
SERVINGS: 9
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 35 min. + cooling
Ingredients:
1 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
2/3 cup buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup fresh or frozen blueberries, divided
1/2 cup sliced almonds
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Directions:
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda.
In another bowl, whisk the egg, buttermilk, butter and extracts until blended.
Stir into dry ingredients just until moistened.
Stir in 2/3 cup blueberries.
Pour into a greased 8-in. square baking dish.
Top with remaining blueberries.
Combine the almonds, brown sugar and cinnamon; sprinkle over the top.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Yield: 9 servings.
Nutrition Facts
One serving: (1 piece)
Calories: 179
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 31 mg
Sodium: 252 mg
Carbohydrate: 28 g
Fiber: 1 g
Protein: 4 g
http://www.tasteofhome.com/Recipes/Blueberry-Almond-Coffee-cake
_____________________________________________________
Taste of Home
I've received many rave reviews for this tender coffee cake that's chock-full of blueberries and sliced almonds. Since it's not overly sweet, it's just the thing for breakfast or a light dessert. -Brenda Carr, Houston, Texas
SERVINGS: 9
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 35 min. + cooling
Ingredients:
1 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
2/3 cup buttermilk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup fresh or frozen blueberries, divided
1/2 cup sliced almonds
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
Directions:
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda.
In another bowl, whisk the egg, buttermilk, butter and extracts until blended.
Stir into dry ingredients just until moistened.
Stir in 2/3 cup blueberries.
Pour into a greased 8-in. square baking dish.
Top with remaining blueberries.
Combine the almonds, brown sugar and cinnamon; sprinkle over the top.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Yield: 9 servings.
Nutrition Facts
One serving: (1 piece)
Calories: 179
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 31 mg
Sodium: 252 mg
Carbohydrate: 28 g
Fiber: 1 g
Protein: 4 g
http://www.tasteofhome.com/Recipes/Blueberry-Almond-Coffee-cake
_____________________________________________________
Covenstead Bread
Covenstead Bread
Recipe by Gerina Dunwich
3/4 cup water
1/2 cup honey
1/2 cup finely chopped citron
1/2 cup sugar
2 tablespoons anise seeds
2-1/3 cups flour
1-1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon allspice
Bring the water to a boil in a saucepan.
Add honey, citron, sugar, and anise seeds.
Stir until the sugar completely dissolves and then remove from heat.
Sift together flour, baking soda, salt, and spices, and fold into the hot honey mixture.
Turn the batter into a well-greased 9 X 5 X 3-inch loaf pan and bake in a preheated 350-degree oven for one hour.
Turn out on a wire rack to cool. (This recipe yields one loaf of bread.)
Covenstead Bread improves if allowed to stand for a day, and it is an ideal bread to serve during Lammas and Autumn Equinox Sabbats as well as at all coven meetings.
(This "Covenstead Bread" recipe is from "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes" by Gerina Dunwich, p. 169, a Citadel Press Book, Carol Publishing Group, 1994)
____________________________________
Recipe by Gerina Dunwich
3/4 cup water
1/2 cup honey
1/2 cup finely chopped citron
1/2 cup sugar
2 tablespoons anise seeds
2-1/3 cups flour
1-1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon allspice
Bring the water to a boil in a saucepan.
Add honey, citron, sugar, and anise seeds.
Stir until the sugar completely dissolves and then remove from heat.
Sift together flour, baking soda, salt, and spices, and fold into the hot honey mixture.
Turn the batter into a well-greased 9 X 5 X 3-inch loaf pan and bake in a preheated 350-degree oven for one hour.
Turn out on a wire rack to cool. (This recipe yields one loaf of bread.)
Covenstead Bread improves if allowed to stand for a day, and it is an ideal bread to serve during Lammas and Autumn Equinox Sabbats as well as at all coven meetings.
(This "Covenstead Bread" recipe is from "The Wicca Spellbook: A Witch's Collection of Wiccan Spells, Potions and Recipes" by Gerina Dunwich, p. 169, a Citadel Press Book, Carol Publishing Group, 1994)
____________________________________
Blackberry Wine
Blackberry Wine
Recipe by Edain McCoy
2 & 1/2 pounds fresh Blackberries
3 cups Sugar
2 cups Hot Water
Let the berries set out in a large bowl for about four weeks, stirring them occasionally.
The berries will get a rank smell and may begin to mold.
With mortar and pestle, crush the berries into as smooth a pulp as possible.
Stir in the sugar and then the water.
Pour the wine into casks to ferment for eight to ten months.
The longer it is kept the better it will be.
The wine will have to be aired every few days to allow building gases to escape.
This wine has a gentle port-like flavor when finished.
(This 'Blackberry Wine' recipe is from "Witta: An Irish Pagan Tradition" by Edain McCoy, Llewellyn Publications, 1994)
________________________________________
Recipe by Edain McCoy
2 & 1/2 pounds fresh Blackberries
3 cups Sugar
2 cups Hot Water
Let the berries set out in a large bowl for about four weeks, stirring them occasionally.
The berries will get a rank smell and may begin to mold.
With mortar and pestle, crush the berries into as smooth a pulp as possible.
Stir in the sugar and then the water.
Pour the wine into casks to ferment for eight to ten months.
The longer it is kept the better it will be.
The wine will have to be aired every few days to allow building gases to escape.
This wine has a gentle port-like flavor when finished.
(This 'Blackberry Wine' recipe is from "Witta: An Irish Pagan Tradition" by Edain McCoy, Llewellyn Publications, 1994)
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