Today was shopping day. I had a brain block in meal planning this week so I made a list of a few items that I needed and headed out to the market for inspiration. I always spend more money when I shop this way but sometimes its just what has to be done. Once inside the store I grabbed the weekly sales add. I started off in the meat dept. Quickly I had my plan of attack for the coming week including a menu for Super Bowl Sunday.
Monday- Bar-b-q beef biscuits, slaw and sliced strawberries.
1 can of Grands buttermilk biscuits
1 lb. ground beef
1/2 cup ketchup
3 tablespoons brown sugar
2 tablespoons of apple cider vinegar
1 tablespoon chili powder
shredded cheddar cheese
pre heat oven to 375 degrees. brown ground beef and drain off any fat then add the ketchup, brown sugar, apple cider vinegar and chili powder. line the biscuits in muffin tins after spraying with non stick spray. divide meat into each biscuit cup and top with cheese.
bake for 12 mins.
Tuesday-lasagna
Wednesday- roast chicken w/red potatoes
Thursday-seared scallops w/lemon herb angel hair pasta
Friday-homemade taquitos w/beans & rice.
Saturday-grilled cheese w/homemade tomato soup
Super Bowl Sunday-we are hosting a "potluck" party.....I'm making chicken & pecan salad with homemade rolls, roasted salsa & chips, a veggie tray, football cake pops and root beer floats.
check back through out the week for recipes and pics")
Monday, January 31, 2011
Saturday, January 29, 2011
Nothing like Saturday.
I love Saturday mornings at my house especially when we have no plans to be anywhere the first part of the day. This morning I was able to have some quiet time before the rest of the house started waking up, always with a cup of coffee. After my first cup of coffee I decided to start breakfast. I made homemade buttermilk pancakes, bacon and scrambled eggs, it was a nice treat for the family after having steel cut oats all week. But I must say I like steel cut oats. I make a big pot at the start of the week and after the first morning of everyone having a hot bowl, I split it in half the first half I put in an air tight container and pop it in the fridge to heat and eat for the rest of the week. The second half I add some greek yogurt I use vanilla then I add some dried cranberries along with some mandarin orange segments and then thin it out with some water and let it chill. I have it as a snack or a quick breakfast I just take it out of the fridge and serve it cold with some nuts and a banana....very good and good for you. In the summer I use different berries.
I also made the Peruvian cookies (alfajores) that my friend Olga posted.
They turned out wonderful. I recommend her recipe. I'm off to have coffee with the girls and share the cookies.
I also made the Peruvian cookies (alfajores) that my friend Olga posted.
They turned out wonderful. I recommend her recipe. I'm off to have coffee with the girls and share the cookies.
Thursday, January 27, 2011
Well sometimes life just gets in the way of the best of plans. Yesterday my son was goofing off with his friends and we ended up at at the Dr.'s office while he got stitches. Along with dealing with a tax nightmare I have not stuck to my original meal plan for the week. Luckily before I got the call to pick up my son I had already started dinner.
I made braised short ribs. I started with my dutch oven, one of my favorite things in my kitchen. If you don't have one I highly recommend you buy one.
Braised short ribs:
8 short ribs
olive oil
1 onion
2 cloves crushed garlic
red wine
1 large can chopped tomatoes
1/2 tsp dried oregano
frozen cheese tortellini
drizzle olive oil in the bottom of your pot. add the beef ribs after seasoning with salt and pepper and brown on all sides. take the ribs out and toss in the onion and garlic. and about 2 cups of red wine and add the can of chopped tomatoes and oregano. add the meat as well as any of the juices back to the pan. bring to a simmer and cover. turn the heat on low and let simmer for about 3 hrs. when its finished the meat will just fall off the bone. Just before its time to serve toss in a package of frozen cheese tortellini when tortellini is cooked through serve with a sprinkle of Parmesan cheese.
Its a great meal served with a big fresh salad.
Tonight was also quick and easy. Grilled bacon cheese burgers with a caper mock mayo and all the fixings.
I use extra lean ground beef or turkey as well as turkey bacon. I simply season the meat with salt and pepper and in the winter I pull out the George Forman grill. I use nice whole grain buns and toast them with olive oil and Parmesan cheese. I make a mock mayo using plain greek yogurt about 1/2 c. drizzle in a small amount of olive oil and then add about 2-3 tablespoons of capers and season with garlic powder, salt and pepper to taste.
I made braised short ribs. I started with my dutch oven, one of my favorite things in my kitchen. If you don't have one I highly recommend you buy one.
Braised short ribs:
8 short ribs
olive oil
1 onion
2 cloves crushed garlic
red wine
1 large can chopped tomatoes
1/2 tsp dried oregano
frozen cheese tortellini
drizzle olive oil in the bottom of your pot. add the beef ribs after seasoning with salt and pepper and brown on all sides. take the ribs out and toss in the onion and garlic. and about 2 cups of red wine and add the can of chopped tomatoes and oregano. add the meat as well as any of the juices back to the pan. bring to a simmer and cover. turn the heat on low and let simmer for about 3 hrs. when its finished the meat will just fall off the bone. Just before its time to serve toss in a package of frozen cheese tortellini when tortellini is cooked through serve with a sprinkle of Parmesan cheese.
Its a great meal served with a big fresh salad.
Tonight was also quick and easy. Grilled bacon cheese burgers with a caper mock mayo and all the fixings.
I use extra lean ground beef or turkey as well as turkey bacon. I simply season the meat with salt and pepper and in the winter I pull out the George Forman grill. I use nice whole grain buns and toast them with olive oil and Parmesan cheese. I make a mock mayo using plain greek yogurt about 1/2 c. drizzle in a small amount of olive oil and then add about 2-3 tablespoons of capers and season with garlic powder, salt and pepper to taste.
Tuesday, January 25, 2011
Alfajores (Peruvian cookies)
I want to share my friend Olga Tylers recipe for alfajores (peruvian cookies)
Dear Theresa, I admire you sincerity sharing profound memories of your childhood, and even though your childhood was not the greatest It has helped you to become the strong christian lady that loves to cook. We share the love for cooking, but I believe your love for cooking is greater than mine. here is the recipe for my Peruvian cookies ( alfajores)
Ingredients: 2 cups of flour, 5 tablespoon of corn starch, 1 cup of melted butter, 3 tablespoon of sugar, and 2 tablespoon of milk or water. Mix all the ingredient together until becomes a dough, cover and refrigerate for at least 1 hour. Extend the dough on a lightly floured surface, roll out each portion to 1/8 in thickness. Cut the dough with a floured cutter, and place 1 inch apart on greased baking sheet. bake for 8-10 min @ 250 degrees. to assemble, spread with dulce de leche nestle and put 2 together sprinkle powder sugar. and ready to melt on your mouth.
Something about me and why I love to cook.
Every since I can remember I have always loved to be in the kitchen. I grew up in a bit of a chaotic home to say the least. Even so, as much as I can remember the dysfunction I also remember some of the better times.
I remember big parties with family and friends and my mom cooking enough to feed an army. I remember coming home from school on maybe just one occasion to my mom in the kitchen baking peanut butter cookies and me thinking to myself, that one day I would have a family and make them wonderful things and that my kids would almost expect that they could come home to the house smelling wonderful to find some kind of tasty after school treat. Most times however I came home to an un kept home and a pile of dirty dishes in the sink and a Mother who was just so lost in this world that she could hardly cope. My Father would come home after working a full day at the ship yard and go straight to work trying to clean up some dishes so that he could make dinner, his cooking skills consisted of a few horrible meals that to this day I believe is the reason I learned to cook. He did however give it his all with his pan fried chicken breasts with no skin but dry oh so dry, or a fried pork chop, then we would have mashed potatoes they were a bit of a rough mash and either a can of corn or green beans and a slice of cheap wheat bread with butter except it was not butter it was parkay. So I quickly learned to ask friends if I could eat at their home.
My earliest memory of eating at someone else's home was my child hood friend Melissa Cleantis, her Mother was the Mother I said I wanted to be someday and wished for on a daily basis. She kept a beautiful home, she had her own garden, she was always up and dressed, she not only made dinner for her family but she also made sure that they had breakfast and lunch not to mention the fact that she baked! I look back and have to laugh at what a pest I was! I ALWAYS wanted to be in her kitchen while she was cooking and I would ask so many questions. To this day I have such fond memories of the kindness that the Cleantis family showed me.
Then there was our next door neighbors Hal & Jennie, there kids were raised and out of the home. I would find any excuse to go over on a Saturday morning, most times while my parents were still asleep. She would be standing in the kitchen either making waffles or pancakes. The only waffle I had ever had was frozen, I had no idea someone could just make these things! Looking back now its funny that there was always an extra place at the table.
Sadly my Mother, Alice passed away in an auto accident when I was 11. My Father, Dennis stepped up to the plate as always and tried to make the best home he could for myself, my sister and my twin brothers. He had his hands full to say the least. His sister my Aunt Sandy, would come over on the weekends and help him cook meals that he could freeze and heat. I remember being under her feet one day when she asked me if I would like to peel potatoes? I was more then happy to help and that began my quest to cook. Standing there side by side with my wonderful, kind, soft spoken Aunt who was willing to let me help her in the kitchen.
From there I wanted to help my dad with what ever I could do, I would wash the dishes, peel potatoes and stir what ever needed stirring.
Aunt Sandy could not make it every weekend and this would leave a feeling of doom in my stomach for the coming week. One thing my dad would cook was corned beef hash, from a can. Seriously!!! The problem was he would barely heat it and call it ready. He would have us sit at the table and finish our food and of course it was not hard for him to figure out that I would put my food in a napkin and throw it away. So I learned a new trick once he left the table I would sneak back to the pot and put my food back in it and... yes, I got caught doing that as well.
One morning I asked my dad what he was making for dinner that night, and he said "it had been a long week so he we were having HASH!!" So not the thing to tell your kid right before she leaves for school. Once I was at school I started crying. Out of concern they sent me to the office to talk to the Principal, I told the Principal "that my dad does not have time to cook and he feeds us dog food!" After all it looked like dog food and smelled like dog food. At the end of the day they have my dad come in and talk to the Principal, so he had to take time off work, and get over to the school to have the Principal looking at him like (You poor man with 4 kids whose crazy wife died) and her asking him if there were problems at home and him saying "No, aside from their mother passing away a few months ago, he feels things are progressing well" She said " I'm happy to hear that, but it is not okay to feed your children dog food" Oh MAN was I in trouble!
So from that day on I helped with even more in the kitchen, and I would make a list for my dad to take to the store. Things were going along just great until Thanksgiving.
When my Mom was alive we either hosted Thanksgiving or went to someones home.The first Thanksgiving without my Mom I did not give it much thought but assumed we would be going somewhere.As the day went on I asked my Dad "where are we going?" He said "Denny's"...I thought not exactly what we usually do but oh well, and yes OH WELL, joke was on me. My dad's name being Dennis and going by Denny was his out! By the time it was getting dark outside I said "are we going to Denny's?" He said "we are at Denny's and I'm just about to make grilled cheese and soup"...this of course meant grilled cheese with American cheese and soup from a can! UGH!
So that Christmas I made my first turkey and YES I left the bag of turkey parts inside the turkey AND that was the worst turkey I ever made but it has NEVER been that bad again.
This was also the time when I wanted cookbooks and I have had a love of cookbooks ever since.
To this day I can now eat chicken breast again however, I leave the skin on and drizzle with olive oil, salt and pepper and place in a preheated 375 degree oven for 45-55 mins...perfect every time!
I'm not big on canned veggies and we don't do potatoes every night and hardly ever mashed but if they are mashed they are mashed to a perfect consistency and I use real butter NOT parkay! I make my own soups because they are so very easy to make and so much better for you homemade. I DO NOT buy American cheese! It is not cheese it is plastic that melts!! I know this might offend some but I'm sorry, you must face the truth as hard as it may be.
The best part for me is when I look back is I can remember the good times, and that my Mom was just a person that was lost in this world but she did love her family to the extent that she was loved or understood love. I can close my eyes and see me walking in the door of our little home in San Pedro with the green shag carpet and I can hear her in the kitchen and I can smell those peanut butter cookies.") I'm thankful for the the time I had with her and I'm sure I will see her in Heaven someday!
I remember big parties with family and friends and my mom cooking enough to feed an army. I remember coming home from school on maybe just one occasion to my mom in the kitchen baking peanut butter cookies and me thinking to myself, that one day I would have a family and make them wonderful things and that my kids would almost expect that they could come home to the house smelling wonderful to find some kind of tasty after school treat. Most times however I came home to an un kept home and a pile of dirty dishes in the sink and a Mother who was just so lost in this world that she could hardly cope. My Father would come home after working a full day at the ship yard and go straight to work trying to clean up some dishes so that he could make dinner, his cooking skills consisted of a few horrible meals that to this day I believe is the reason I learned to cook. He did however give it his all with his pan fried chicken breasts with no skin but dry oh so dry, or a fried pork chop, then we would have mashed potatoes they were a bit of a rough mash and either a can of corn or green beans and a slice of cheap wheat bread with butter except it was not butter it was parkay. So I quickly learned to ask friends if I could eat at their home.
My earliest memory of eating at someone else's home was my child hood friend Melissa Cleantis, her Mother was the Mother I said I wanted to be someday and wished for on a daily basis. She kept a beautiful home, she had her own garden, she was always up and dressed, she not only made dinner for her family but she also made sure that they had breakfast and lunch not to mention the fact that she baked! I look back and have to laugh at what a pest I was! I ALWAYS wanted to be in her kitchen while she was cooking and I would ask so many questions. To this day I have such fond memories of the kindness that the Cleantis family showed me.
Then there was our next door neighbors Hal & Jennie, there kids were raised and out of the home. I would find any excuse to go over on a Saturday morning, most times while my parents were still asleep. She would be standing in the kitchen either making waffles or pancakes. The only waffle I had ever had was frozen, I had no idea someone could just make these things! Looking back now its funny that there was always an extra place at the table.
Sadly my Mother, Alice passed away in an auto accident when I was 11. My Father, Dennis stepped up to the plate as always and tried to make the best home he could for myself, my sister and my twin brothers. He had his hands full to say the least. His sister my Aunt Sandy, would come over on the weekends and help him cook meals that he could freeze and heat. I remember being under her feet one day when she asked me if I would like to peel potatoes? I was more then happy to help and that began my quest to cook. Standing there side by side with my wonderful, kind, soft spoken Aunt who was willing to let me help her in the kitchen.
From there I wanted to help my dad with what ever I could do, I would wash the dishes, peel potatoes and stir what ever needed stirring.
Aunt Sandy could not make it every weekend and this would leave a feeling of doom in my stomach for the coming week. One thing my dad would cook was corned beef hash, from a can. Seriously!!! The problem was he would barely heat it and call it ready. He would have us sit at the table and finish our food and of course it was not hard for him to figure out that I would put my food in a napkin and throw it away. So I learned a new trick once he left the table I would sneak back to the pot and put my food back in it and... yes, I got caught doing that as well.
One morning I asked my dad what he was making for dinner that night, and he said "it had been a long week so he we were having HASH!!" So not the thing to tell your kid right before she leaves for school. Once I was at school I started crying. Out of concern they sent me to the office to talk to the Principal, I told the Principal "that my dad does not have time to cook and he feeds us dog food!" After all it looked like dog food and smelled like dog food. At the end of the day they have my dad come in and talk to the Principal, so he had to take time off work, and get over to the school to have the Principal looking at him like (You poor man with 4 kids whose crazy wife died) and her asking him if there were problems at home and him saying "No, aside from their mother passing away a few months ago, he feels things are progressing well" She said " I'm happy to hear that, but it is not okay to feed your children dog food" Oh MAN was I in trouble!
So from that day on I helped with even more in the kitchen, and I would make a list for my dad to take to the store. Things were going along just great until Thanksgiving.
When my Mom was alive we either hosted Thanksgiving or went to someones home.The first Thanksgiving without my Mom I did not give it much thought but assumed we would be going somewhere.As the day went on I asked my Dad "where are we going?" He said "Denny's"...I thought not exactly what we usually do but oh well, and yes OH WELL, joke was on me. My dad's name being Dennis and going by Denny was his out! By the time it was getting dark outside I said "are we going to Denny's?" He said "we are at Denny's and I'm just about to make grilled cheese and soup"...this of course meant grilled cheese with American cheese and soup from a can! UGH!
So that Christmas I made my first turkey and YES I left the bag of turkey parts inside the turkey AND that was the worst turkey I ever made but it has NEVER been that bad again.
This was also the time when I wanted cookbooks and I have had a love of cookbooks ever since.
To this day I can now eat chicken breast again however, I leave the skin on and drizzle with olive oil, salt and pepper and place in a preheated 375 degree oven for 45-55 mins...perfect every time!
I'm not big on canned veggies and we don't do potatoes every night and hardly ever mashed but if they are mashed they are mashed to a perfect consistency and I use real butter NOT parkay! I make my own soups because they are so very easy to make and so much better for you homemade. I DO NOT buy American cheese! It is not cheese it is plastic that melts!! I know this might offend some but I'm sorry, you must face the truth as hard as it may be.
The best part for me is when I look back is I can remember the good times, and that my Mom was just a person that was lost in this world but she did love her family to the extent that she was loved or understood love. I can close my eyes and see me walking in the door of our little home in San Pedro with the green shag carpet and I can hear her in the kitchen and I can smell those peanut butter cookies.") I'm thankful for the the time I had with her and I'm sure I will see her in Heaven someday!
Monday, January 24, 2011
Monday meal planning
Mon.- spaghetti, salad, garlic parmesan bread
Tues.-braised beef short ribs, scalloped cauliflower and roasted red potatoes
Wed.-roasted chicken, glazed carrots and salad
Thurs.-tacos
Fri.-teriyaki steak, rice and cucumber salad
Sat.-burgers on homemade rolls and brocoli slaw
Sun.-pecan chicken salad and potato soup
be sure to check back for pics and recipes for the week.
Saturday, January 22, 2011
Quick and easy Saturday night meal
I spent the afternoon with girlfriends at Tattered Cover it is a book store with a sweet little coffee shop. Nothing like good friends time just flew I looked at my watch and realized it was 6:30 and I still had to get home and cook dinner. It worked out that my Sister and I drove together and her Husband and Son were hanging out at my house shooting pool with my Husband.I figured it would be best for me to invite them to eat dinner with us. I was still not 100% on what I was going to make but I had a pork tenderloin marinating in olive oil, lemon juice, Cavenders seasoning and crushed oregano.
So I came home raided the fridge and the final outcome was a roasted pork tenderloin, grilled onions, cabbage & noodles and a cucumber and tomato salad.
The tenderloin was already marinated so I just pre heated the oven to 475 on the stove I seared the tenderloin on both sides and then in the oven for about 10 mins and set it on the counter with foil to rest.
In the meantime I sauteed some onions and boiled water for egg noodles. For the cabbage & noodle dish I cooked 4 strips of bacon until crisp then removed the bacon from the pan and added 1 chopped head of cabbage to the pan and cooked until slightly wilted then added the bacon back to the pan along with 2 tablespoons of butter and the drained egg noodles. Then set the table with a sliced cucumber and tomato salad and served up a great family meal quickly just about 30 mins from start to finish, Not bad for a quick meal.
So I came home raided the fridge and the final outcome was a roasted pork tenderloin, grilled onions, cabbage & noodles and a cucumber and tomato salad.
The tenderloin was already marinated so I just pre heated the oven to 475 on the stove I seared the tenderloin on both sides and then in the oven for about 10 mins and set it on the counter with foil to rest.
In the meantime I sauteed some onions and boiled water for egg noodles. For the cabbage & noodle dish I cooked 4 strips of bacon until crisp then removed the bacon from the pan and added 1 chopped head of cabbage to the pan and cooked until slightly wilted then added the bacon back to the pan along with 2 tablespoons of butter and the drained egg noodles. Then set the table with a sliced cucumber and tomato salad and served up a great family meal quickly just about 30 mins from start to finish, Not bad for a quick meal.
Thursday, January 20, 2011
Easy and good Thursday night dinner")
Tonight is like a Fri. night around here, the kids do not have school tomorrow so its a quick and easy dinner night. Marinated tri-tip steaks in olive oil, garlic, oregano and Cavenders Greek Seasoning. The meat has been marinating all day, I'm going to sear it for a 3 mins on each side and then put it in a 475 degree oven for 4-5 mins and take it out to rest. Along with the steaks I'm roasting red potatoes diced and tossed in olive oil and seasoned with oregano, salt & pepper and cooked at 375 degrees for about 45 mins to an hour or until the potatoes are evenly cooked. once the potatoes come out of the oven I toss in about 1/2 c. toasted pecans and 1/4 c. Gorgonzola and drizzle with some olive oil. The potatoes are good served at room temp. I'm going to round off the meal with some broccoli the roasted in the oven when the potatoes were cooking.
Easy and good and good for you Thursday night dinner.
Easy and good and good for you Thursday night dinner.
Wednesday, January 19, 2011
Green Pork Chili
I know at the start of the week I said I make a list and stick to it for the most part and I do, but this morning I did a produce run to the store along with some half and half for my MUST HAVE coffee in the morning. When I was there they had some beautiful hatch green chili's on sale so I had to buy them, I knew I had some left over pork from the tamales on Monday.
So I came home cleaned out the fridge and I have a pot of Pork Green Chili simmering away.
Green Chili is as follows:
1 onion chopped
2 cloves chopped garlic
4 cups chopped roasted and peeled green chili's
6 cups chicken stock
2+ cups of diced pork and you can also use chicken
2 tablespoons of flour( I use wondra flour)
2 tablespoons of canola oil
chopped cilantro
saute onion and garlic until soft season with salt and pepper
and flour and mix well, add chicken stock, chilli's and pork let simmer for about an hour on low heat.
Just before serving add chopped cilantro and salt and pepper to taste.
So I came home cleaned out the fridge and I have a pot of Pork Green Chili simmering away.
Green Chili is as follows:
1 onion chopped
2 cloves chopped garlic
4 cups chopped roasted and peeled green chili's
6 cups chicken stock
2+ cups of diced pork and you can also use chicken
2 tablespoons of flour( I use wondra flour)
2 tablespoons of canola oil
chopped cilantro
saute onion and garlic until soft season with salt and pepper
and flour and mix well, add chicken stock, chilli's and pork let simmer for about an hour on low heat.
Just before serving add chopped cilantro and salt and pepper to taste.
Tuesday, January 18, 2011
Thanks Angie...would love to see pics of your wedding cupcakes")
www.cupcaketree.com
Our original Cupcaketree is a creative, recyclable and affordable cupcake stand for your green wedding or party. Cupcakes have become a popular dessert and the Original Cupcaketree offers the perfect solution for displaying up to 300 cupcakes on the large stand and 100 regular size cupcakes on the m
Best peanut butter cookies...thank you Cindy Barr Pocious
1/4 cup butter
3/4 cup peanut butter oil from the top of natural peanut butter. You can use the sloppy oily part as part of the 3/4 cup. This is the trickiest part, I have used different kinds and have only found Trader Joes to work.
2 1/4 c...ups BREAD flour
1 tsp kosher salt
1 tsp baking soda
1/4 cup sugar (I have used both brown and white)
1 egg
1 egg yolk
2 tlb milk
1 1/2 tsp vanilla
375 about 12 min
It is best to use a scoop so all the cookies are the same size. Don't flatten, just leave in a round shape.
When they cook you will find they flatten a bit and will be crisp on the out side and chewy on the inside. Its the bread flour that works the magic.
I only use bread flour now for cookies. .
3/4 cup peanut butter oil from the top of natural peanut butter. You can use the sloppy oily part as part of the 3/4 cup. This is the trickiest part, I have used different kinds and have only found Trader Joes to work.
2 1/4 c...ups BREAD flour
1 tsp kosher salt
1 tsp baking soda
1/4 cup sugar (I have used both brown and white)
1 egg
1 egg yolk
2 tlb milk
1 1/2 tsp vanilla
375 about 12 min
It is best to use a scoop so all the cookies are the same size. Don't flatten, just leave in a round shape.
When they cook you will find they flatten a bit and will be crisp on the out side and chewy on the inside. Its the bread flour that works the magic.
I only use bread flour now for cookies. .
best peanut butter cookies ever! in my opinion")
Yes yes and YES Cindy Barr Pocious gave me her peanut butter cookie recipe and said I could share it....MY FAVORITE! I copied and pasted our conversation because I still love her idea of using peanut butter oil from the top of natural peanut butter....LOVE IT! but Cindy, I still look forward to you making them for me. I can go for one right about now. In need of something sweet after a quick and delicious salmon dinner with cous cous and roasted brocoli.
peanut butter cookies
1/4 cup butter
3/4 cup peanut butter oil from the top of natural peanut butter. You can use the sloppy oily part as part of the 3/4 cup. This is the trickiest part, I have used different kinds and have only found Trader Joes to work.
2 1/4 cups BREAD flour
1 tsp kosher salt
1 tsp baking soda
1/4 cup sugar (I have used both brown and white)
1 egg
1 egg yolk
2 tlb milk
1 1/2 tsp vanilla
375 about 12 min
It is best to use a scoop so all the cookies are the same size. Don't flatten, just leave in a round shape.
When they cook you will find they flatten a bit and will be crisp on the out side and chewy on the inside. Its the bread flour that works the magic.
I only use bread flour now for cookies.
3/4 cup peanut butter oil from the top of natural peanut butter. You can use the sloppy oily part as part of the 3/4 cup. This is the trickiest part, I have used different kinds and have only found Trader Joes to work.
2 1/4 cups BREAD flour
1 tsp kosher salt
1 tsp baking soda
1/4 cup sugar (I have used both brown and white)
1 egg
1 egg yolk
2 tlb milk
1 1/2 tsp vanilla
375 about 12 min
It is best to use a scoop so all the cookies are the same size. Don't flatten, just leave in a round shape.
When they cook you will find they flatten a bit and will be crisp on the out side and chewy on the inside. Its the bread flour that works the magic.
I only use bread flour now for cookies.
Teresa Gramenz Keith January 18 at 2:46pm
your a freaking genious! can I share your recipe?
Oh of course. I have also used just peanut oil, does not work. I am thinking because the oil is way to processed were as the crushed peanut butter has just enough bits to enhance the taste
credit where credit is due
Yesterday I posted pics and the recipe for tamales. I must give credit where credit us due. The first time I made tamales was I think in 1993? I might not remember the exact year but I remember the day so well. For me that's one of the reasons I love to cook it either may end up creating a wonderful memory for others or it can bring back wonderful memories. In this case it is a wonderful memory. I was taught by Cindy Gonzalez one of the most kindest women in my life. She is my Sister in Law, Angela's mom. At the time I remember many laughs with amazing people as well as her trying to teach me Spanish. If memory serves me right Angela was not much of a help she just wanted to eat the tamales but in her defense she was pregnant with my Nephew, Jonathan Gramenz Jr.
Thank you Cindy for making me part of the family no matter what") and always being a Godly example of how to treat others And for teaching me to make tamales the way you do, for that I'm PROUD.
The only thing is I can hardly ever get my masa to float")....is that just something you made up to trick this White Girl?...lol Love ya!
Thank you Cindy for making me part of the family no matter what") and always being a Godly example of how to treat others And for teaching me to make tamales the way you do, for that I'm PROUD.
The only thing is I can hardly ever get my masa to float")....is that just something you made up to trick this White Girl?...lol Love ya!
Monday, January 17, 2011
glazed carrot recipe for my good friend Cindi
glazed carrot recipe that I found from a great website www.cooklikeyourgrandmother.com
I have used this recipe and at the end added a drizzle of orange blossom honey.
3 cups carrots, diced bite size
3 tablespoons butter
3 tablespoons brown sugar
salt
You can scale this recipe up or down really easy. You don’t even need to deal with fractions on the ingredients. I love that. (By the way, make sure you open the brown sugar from the bottom of the bag, like I did. I’m not sure why it’s better, but there must have been a reason when I did it.)
Peel as many carrots as your family would eat, and chop off the stems and any flimsy, skinny tail ends.
Start chopping from the small end, about a quarter-inch thick. Keep going until the carrots are fatter than about an inch across, then split them in half and chop the rest of the way.
Once they’re all chopped, measure the pieces to see how much butter and sugar to use. Remember, one tablespoon of each per cup of carrots.
Melt the butter on high heat, add the carrots, salt to taste and stir to coat all the carrots with butter.
Stir often enough to keep the butter from scorching. As soon as the carrots start to change color (they’ll get a little darker) add the sugar and stir until it’s dissolved.
Add enough water to just barely cover the carrots and reduce the heat to a simmer.
Stir occasionally as the water reduces, until there is almost no syrup left in the pan, and it’s all on the carrots.
Pour out into your serving dish and pour over any remaining syrup.
I have used this recipe and at the end added a drizzle of orange blossom honey.
3 cups carrots, diced bite size
3 tablespoons butter
3 tablespoons brown sugar
salt
You can scale this recipe up or down really easy. You don’t even need to deal with fractions on the ingredients. I love that. (By the way, make sure you open the brown sugar from the bottom of the bag, like I did. I’m not sure why it’s better, but there must have been a reason when I did it.)
Peel as many carrots as your family would eat, and chop off the stems and any flimsy, skinny tail ends.
Start chopping from the small end, about a quarter-inch thick. Keep going until the carrots are fatter than about an inch across, then split them in half and chop the rest of the way.
Once they’re all chopped, measure the pieces to see how much butter and sugar to use. Remember, one tablespoon of each per cup of carrots.
Melt the butter on high heat, add the carrots, salt to taste and stir to coat all the carrots with butter.
Stir often enough to keep the butter from scorching. As soon as the carrots start to change color (they’ll get a little darker) add the sugar and stir until it’s dissolved.
Add enough water to just barely cover the carrots and reduce the heat to a simmer.
Stir occasionally as the water reduces, until there is almost no syrup left in the pan, and it’s all on the carrots.
Pour out into your serving dish and pour over any remaining syrup.
tamales
I roasted the pork yesterday, I like to do it the day before, so today all I had to do was shred it and I mix the pork with red chili sauce.
sauce:
1 package of dried california chili pods
1 package of dried anaheim chili's
1 package of dried ancho chili's
remove seeds and pods from chili's add to a stock pot and cover with half water and half beef broth
add 1 rough chopped onion and two large cloves of garlic and bring to boil then reduce heat and
simmer for about an hour until chili's are soft next use an immersion blender or puree in small batches
in blender or food processor. pass through a strainer and salt and pepper to taste.
masa:
sauce:
1 package of dried california chili pods
1 package of dried anaheim chili's
1 package of dried ancho chili's
remove seeds and pods from chili's add to a stock pot and cover with half water and half beef broth
add 1 rough chopped onion and two large cloves of garlic and bring to boil then reduce heat and
simmer for about an hour until chili's are soft next use an immersion blender or puree in small batches
in blender or food processor. pass through a strainer and salt and pepper to taste.
masa:
- 6 cups masa harina and 5 cups warm water or chicken broth
- 2 cups lard or shortening
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 tablespoon chile powder
- 1 1/2 teaspoon salt mix and let sit for about 10 mins.
Meal planning for the week
Mon.-tamales made from the pork shoulder I roasted last night w/cucumber salad
Tues.-grilled salmon w/cous cous and garlicky green beans
Wed.-teriyaki chicken w/rice
Thurs.-pork tenderloin w/roasted red potatoes & salad
Fri.-(dinner with friends) enchiladas made with the homemade sauce from the tamales along with homemade rice and beans.
Sat.-BLT's on sourdough w/roasted veg. salad & fresh fruit
Sun.-beef tips with mushrooms and grilled onion served with sweet potato oven fries
So I always like to shop for the week on Mondays. I'm pretty good about sticking to the above weekly menus that I make, but from time to time something will come up esp. when I'm working and I will change up my game plan.
So I'm off and running and will add pics and recipes as I go. Please again feel free to jump in with suggestions or questions and comments")
Tues.-grilled salmon w/cous cous and garlicky green beans
Wed.-teriyaki chicken w/rice
Thurs.-pork tenderloin w/roasted red potatoes & salad
Fri.-(dinner with friends) enchiladas made with the homemade sauce from the tamales along with homemade rice and beans.
Sat.-BLT's on sourdough w/roasted veg. salad & fresh fruit
Sun.-beef tips with mushrooms and grilled onion served with sweet potato oven fries
So I always like to shop for the week on Mondays. I'm pretty good about sticking to the above weekly menus that I make, but from time to time something will come up esp. when I'm working and I will change up my game plan.
So I'm off and running and will add pics and recipes as I go. Please again feel free to jump in with suggestions or questions and comments")
Sunday, January 16, 2011
I posted a quick pic of my must must must haves in my kitchen. I have never been big on seasoned salt but at some point I came across the Cavenders Greek seasoning and fell in love! it's my favorite go to seasoning and I highly recommend giving it a try. Don't get me wrong, I have a substantial list of go to items or pantry items like, onions, garlic, dried pasta, rice, beans and canned tomatoes to name a few. What are some of your must have items?
As I'm posting I have a pork shoulder roasting with a drizzle of olive oil, cumin powder, oregano, chili powder, salt, pepper and Cavenders Greek seasoning, tomorrow I'm making tamales. with the shredded pork. I'm expecting my Sister to come and help me. Nothing better then preparing food for the people you love with help from the people you love.
I'm off to plan our meals for the week......pics and recipes to come.
As I'm posting I have a pork shoulder roasting with a drizzle of olive oil, cumin powder, oregano, chili powder, salt, pepper and Cavenders Greek seasoning, tomorrow I'm making tamales. with the shredded pork. I'm expecting my Sister to come and help me. Nothing better then preparing food for the people you love with help from the people you love.
I'm off to plan our meals for the week......pics and recipes to come.
Saturday, January 15, 2011
1st blog
This is my 1st official blog!!! I have had many of my friends and family tell me that I should write a cook book or something. So this is my "or something" I plan on making a blog of all things good food. If nothing else after a year I should have a good collection of recipes and entertaining ideas to put together a family cook book to pass on to my kids and grandkids.
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