Monday, May 31, 2010
(I haven't made these yet, I just found the recipe and REALLY want to try them. I found the recipe under http://vegancupcakes.wordpress.com
I am not vegan, but the more vegan choices I have I feel the better.
These look SOO good, I am on the lookout for Vegan Marshmallows for my Vegan Friends birthday. If anyone has a good recipe let me know. I have made Martha Stewarts using regular gelatin, DEELISH. So worth the effort. This is what happens when it is Sunday, I can't go to the store, but I have a craving for marshmallow filled cookies.
Makes about 12 crackers
1 1/2 cups whole wheat flour
1/3 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
scant 1/2 teaspoon salt
1/4 cup oil
2 tablespoons molasses
1 teaspoon pure vanilla extract
1/4 cup rice milk (plus maybe an extra tablespoon or so), soy milk or water will work, too
Preheat oven to 350 F. Line a light colored baking sheet with parchment paper.
In a large bowl mix together flour, sugar, baking soda, cinnamon and salt. Make a well in the middle and pour in oil, molasses and vanilla. Give the liquid ingredients a quick wisk with a fork and then continue mixing until everything is well combined and crumbly.
Drizzle in the milk and combine. Use your hands to knead the dough a few times until it holds together, add an extra tablespoon of rice milk if needed. You should be able to form a pliable ball of dough.
Line a work surface with parchment. Place the dough on the parchment and work into a rectangle. Flatten a bit with the palms of your hand and sprinkle with flour. Use a rolling pin to roll into a rectangle that is roughly 10 x 14 inches. The dough should be about 1/8 inch thick. If the edges look crumbly, that’s okay.
Cut the edges off so that you have a relatively even 12 x 8 rectangle. Cut the dough into 8 crackers, to do this evenly use a sharp paring knife to slice the dough in half lengthwise and widthwise. Then cut widthwise again on either side of the center widthwise cut. That probably made it sound confusing, read it slowly.
Use a very thin flexible spatula to transfer the crackers to a baking sheet. It helps if you spray the spatula with cooking spray so that it slips on and off easily.
Gather up the scraps of dough and form them into a ball, then roll it out into a 4 by 8 rectangle, or whatever size you can manage. I was able to get 4 more crackers out of the deal, but your mileage may vary. Cut the edges evenly and slice into 4 crackers then transfer to the baking sheet.
Score each cookie with a fork 4 times in 2 columns. You don’t need to poke all the way through. Bake for 12 to 14 minutes. 14 will give you nice crispy crackers, 12 minutes will be better for making ice cream sammiches.
Let cool completely on the baking sheet.
Saturday, May 22, 2010
Breaded chicken breast
2 lbs chicken breast
2 egg, lightly beaten
1 C all-purpose flour for coating
1 C corn starch
Oil for frying (peanut best)
1 C brown Sugar
1 cup white sugar
3 TBS Corn syrup (I think it would work fine w/out this, but I put it in this time)
1/2 cup white vinegar
1 bottle of Louisiana hot sauce
1 TBS Worcestershire sauce
(I added a TBS of Soy sauce, but Judson said it tasted better w/out it, but I LOVED it.
1.Preheat oven to 350 degrees F (175 degrees C).
2.Cut chicken breast in large bite size pieces.
3.Heat oil in a large, deep skillet over medium-high heat. Fry chicken until deep brown. Place in a shallow roasting pan.
4.In a small bowl combine hot sauce, sugars, vinegar, Worcestershire sauce and bring to a boil, simmer for a few minutes. (The sauce will be thinner at first, it gets thicker and "Stickier" after baking. ) Pour over chicken.
5.Bake in preheated oven for 30 to 45 minutes.
Serve w/ loaded baked potatoes and salad. I also made some ranch dressing and dipped that in as well... YUUMMMMY!
Wednesday, May 19, 2010
1 pound skinless, boneless chicken
breast halves - cubed OR
1 whole rotisserie chicken
1 cup sliced carrots
1/2 cup frozen green peas
1 C diced potatoes
1/4 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
(Buttery Flaky Pie Crust recipe follows)
|1.||Preheat oven to 425 degrees F (220 degrees C.) |
(If using the rotisserie chicken make your own chicken stock by picking meat from bones, set aside. Place bones and skin, 2 largly chopped onions, 3 stalks celery, half head of galic, pepper and salt to taste bring to boil, reduce heat and simmer for 4 or so hours. Strain in a large boil and set aside.)
|2.||In a saucepan, combine chicken, carrots, potatoes, peas, and celery. Add chicken stock to cover and boil for 15 minutes. Remove from heat, drain and set aside, saving chicken stock. |
|3.||In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. (I added cream of chicken soup to this as well) Remove from heat and set aside.|
|4.||Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.|
|5.||Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.|
Butter Flaky Pie Crust
(I use this for all of my pies, I didn’t like pie crust until I tasted this one)
1 1/4 C all-purpose flour
1/4 tsp salt
1/2 C butter, chilled and diced
1/4 C ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. (a food processor works great for this part) Stir in water, a tablespoon at a time, until mixture forms a ball.
For best results wrap in plastic and refrigerate for 4 hours or overnight, but not necessary.
Tuesday, May 11, 2010
Whole wheat bread crumbs
salt and pepper to taste
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 C low fat cottage cheese
1/4 C egg substitute
1/4 C Low fat Mozzarella cheese
(using some of your 100 cals here: 2 TBS Parmesan cheese)
salt pepper to taste
1 C marinara sauce (I used 25 cals and used Prego)
1/4 C LF Moz cheese
Preheat oven to 350 degrees F.]
Place bread crumbs and seasonings on a shallow plate. Pour egg substitute onto another shallow plate. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated. Repeat for each round of eggplant, spray all of them with cooking spray and then bake in oven for 15 minutes. While that is baking prepare filling.
Pour filling in a medium baking dish. Top with eggplant, pour marinara sauce eggplants, top with cheese.
Bake for 30 mins until cheese is golden brown.
I think next time I will add mushrooms and handful's of spinach before eggplant to add more veggies and to make the serving bigger.
This is a recipe I want to try on my free day, but I am going to come up w/ a healthier version for Game On. I will post my recipe on wordofwisdomrecipes.blogspot.com
Basic Crepe Batter:
- 1 cup milk
- 1/4 cup cold water
- 2 eggs
- 1 cup all-purpose flour
- Pinch salt
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
- Cheese Filling, recipe follows
- Blueberry Sauce, recipe follows
Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the blueberry sauce on top, dust with confectioners' sugar, and serve right away.
Serve with chopped banana and remaining blueberry sauce. Sprinkle with powdered sugar and serve.
- 1 1/2 cups ricotta cheese
- 4 ounces cream cheese
- 3 tablespoons confectioners' sugar
- 1 lemon, zested and finely grated
- 1 egg
In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
- 2 tablespoons butter
- 2 pints blueberries
- 3/4 cup sugar
- 1 teaspoon cornstarch
- 1 lemon, juiced
- Melted unsalted butter, for sauteing blintzes
- Confectioners' sugar, for dusting
Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.
Monday, May 10, 2010
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 1/2 teaspoons salt
1 teaspoon freshly-ground black pepper
1 1/2 teaspoons dried oregano
2 cloves garlic, mashed
3 TBS Parmesan cheese (Optional)
4 medium-size red onions, quartered
2 medium-size green zucchini, cut into 1-inch pieces
2 medium-size yellow summer squash, cut into 1-inch pieces
12 mushrooms, stemmed
1 red bell pepper, seeded and cut into 1-inch pieces
1. Mix marinade ingredients in a small bowl, stirring to blend.
2. Place prepared vegetables in a 2-gallon zipper-top plastic bag. Pour in the marinade, seal the bag, and turn over to coat everything. Marinate in the refrigerator 1 to 3 hours.
***Meanwhile Soak the Skewers, this prevents them from catching fire***
3. When ready to cook, remove vegetables from marinade and thread onto skewers. Leave a little space between the vegetables for air to circulate. Grill using directly on grill until all vegetables are golden and tender, 20 to 25 minutes.
4. Remove from skewers and serve warm.