Curry cashew salad

Alot of times I have a tendency to put salad greens on the table with some ranch dressing and croûtons...
TONIGHT was diFfereNt!!


half bag of salad greens
1 cup grapes (cut in half)
3 slices bacon (cooked)
1/2 cup cashews (lightly toasted)

(dressing)
2 TB butter (melted), 1 tsp curry powder, 1/2 tsp fresh ground pepper, 1 TB brown sugar


MIx cashews with salad dressing ingedients.
Crumble bacon over greens and toss in the grapes.
Stir in Cashew dressing just before serving.


My husband loves cashews so I actually used about 1 cup of cashews!! :)

peant butter sandwich cookies

I didn't do much measuring with this recipe. I kinda just tossed and sprinkled and poured. I'll do my best to estimate the measurements.

IN the mixer, mix 1/2 c. butter, 1/2 c. peanut butter, 1/2 c. white sugar, 1/2 c. brown sugar and 1 teaspoon vanilla.
Once creamy, add an egg and blend. IN a small bowl mix 3/4 c. flour 1/2 t. baking soda, 1/4 t. baking powder, and 1/2 t. salt. Add to mixer and mix! Then add 1 cup oatmeal.

Drop onto greased baking sheet and flatten with the bottom of a glass. BAke at 350 for 10 minutes or until browned.

Cool them on a cooling rack.

Back in the mixer- you might want to clean it. Blend 3 Tb. butter, 1/2 c. Peanut Butter, 1c. powdered sugar, 1/2 t. nutmeg, 1/2 t. vanilla, and 2 Tb. heavy cream.

Spread between two cookies like a sandwich.

YUm.

Be sure to eat them warm!

Donut:
1 envelope active dry yeast
2 tablespoons warm water
3/4 cup lukewarm milk
1/4 cup white sugar
1/2 tsp. salt
1egg
2 TB and 2 tsp margarine
2 1/2 cups flour
Canola oil for frying


Glaze:
2 TB and 2 tsp butter
1 cup confectioners sugar
1 tsp vanilla
2TB hot water

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured donut cutter. Well, now here you can be creative and braid them, twist them, make all sorts of shapes. I used a knife to cute mine. Let donuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide donuts into the hot oil using a wide spatula. Turn donuts over as they rise to the surface. Fry donuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip donuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up. This only covered about half the donuts. I used cinnamon and sugar to cover the rest! Make sure the donuts are still warm or the toppings won't stick!!!!

Soup, Bread, Salad Dressing

EASY Pasta e Fagioli
This is a very common soup that can be made in probably more than 100 ways. Here's mine

1/2 lb ground beef 2 table spoons bacon bits 1 tsp. garlic 1 tablespoon minced onion 1 tsp. thyme 2 cups chicken broth 1 chopped tomato 1/4 cup tomato paste 1 cup red beans (already pre soaked- You can use a can of red beans) 1/2 cup uncooked macaroni


Brown ground beef then rinse to eliminate the grease, return to pan. Add about a tablespoon of olive oil, bacon, and spices to meat mixture. Cook for a few minutes. I love the sizzling at this point!! Add broth, paste, and beans. Bring to a boil and simmer for 20 minutes. Add macaroni and cook for 15-20 minutes. Add sea salt as needed.
YUM!
Home Sweet Home Bread
I cut this recipe in half and made only 1 loaf.

2-1/2 to 3 cups all-purpose flour
2 cups whole wheat flour
2 tablespoons sugar
2 envelopes FLEISCHMANN’S RapidRise Yeast
1-1/2 cups grated Cheddar cheese
1/2 teaspoon garlic powder
2 teaspoons salt
1-1/4 cups milk
1/2 cup water

In large bowl, combine 1 cup all-purpose flour, whole wheat flour, sugar, undissolved yeast, cheese, garlic powder, and salt. Heat milk and water until very warm (120 to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; shape each half into 5-inch ball. Place each on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes to 1 hour. Make 2 (1/2 –inch deep) diagonal slashes across top of each loaf. Bake at 375oF for 20 to 25 minutes or until done. Remove from sheets; brush with melted butter, if desired. Cool on wire rack

SO GOOD.


Creamy Italian Dressing

1/4 cup Miracle Whip or Mayo
1 tablespoon olive oil
1 tablespoon canola oil
1 tsp. sugar
2 tsp. white wine vinegar
1 tablespoon parmesean cheese
1/2 tsp or each thyme, basil, and red pepper flakes

Whisk together and serve over salad. MMM....

Thai meatballs

An EASY perfect light lunch.

1/2 pound of ground chicken (enough for 2 persons)
1 tsp coriander/ cilantro
1 tsp garlic
1 tsp minced onion
1/2 tsp ginger
1 tsp flour (wondraflour is great)
1 sprinkle sea salt
1 tsp. sesame oil


Mix together.
Roll into small balls and fry in canola oil.

Serve over rice or rice noodles.

Good flavor!

Honey Harvest Wheat Bread

1-1 / 3 cups warm water (100o to 110oF)

1 envelope FLEISCHMANN’S Active Dry Yeast ))
It actually called for TWO. One worked Great!!' It{s only one loaf!

1 / 3 cup honey

1 / 4 cup vegetable oil

1 teaspoon salt

3 to 3-1 / 2 cups whole wheat flour  )
I used about 2 cups each whole wheat and unbleached white.

 


     Directions
  
    
         

Place 1 / 2 cup warm water in large bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, honey, oil, salt, and 1 cup flour. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. )Yeah RIGHT. I just keep it in the mixer for the next 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Punch dough down; remove to lightly floured surface. Roll dough to 12 x 8-inch rectangle. ) I don{t have a rolling pin so I use a POM tea glass. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down in greased

9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake at 375^oF for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Brush with butter.

SOURCE   www.breadworld.com-recipes

A tip for adding honey is to spray the measuring cup with PAM or simply add the oil first!
I want to try Home Sweet Home Bread next. Check it out!!

chocolate-chip biscotti

Last summer, for a friend's wedding, I baked over 200 biscotti, all because I happened to mention to that friend's mother a great recipe I'd found, months before the July ceremony. The bride's mother had flipped when she heard me mention the Italian cookie, and she begged me to make some for the wedding favors, which were personalized coffee bags with individually wrapped biscotti.

I made three kinds: double-chocolate, lemon pistachio, and chocolate anise. What I made today was a variation of the last one--I left out the anise (many people dislike it) and, because of availability issues, used salted, not unsalted, butter, compensating by neglecting the additional salt completely; and I combined bittersweet and semisweet chips to get the full cup. Here's the original recipe, though, taken from Giada De Laurentiis' Family Dinners.

Ingredients:
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sugar
1 stick unsalted butter, at room temp
(1 tsp. ground anise seed)
2 large eggs
1 cup semisweet chocolate chips

Directions:
Preheat the oven to 350degrees. Line a large, heavy baking sheet with parchment paper. Whisk together the flour, baking powder and salt in a medium bowl. Using an electric mixer, beat the sugar, butter and anise seed in a large bowl to blend. Beat in the eggs one at a time. Add the flour mixture and beat until just combined. Stir in the chocolate chips.

Form the dough into one long 3-inch-wide log. Transfer it to the prepared cookie sheet. Bake until light golden, about 30 minutes. Cool on baking sheet for 30 minutes.

Place the log onto a cutting board. Using a serrated knite, cut the log into diagonal 1/2 to 3/4-inch slices. Arrange the slices cut side down on a cookie sheet. Bake until pale golden, about 15 minutes. Transfer to a rack and cool completely.

crostini

The Greek chicken marinade I love was on this weekend's menu. After we'd had pitas and salad with it twice and after we'd begun sopping up the remains onto bread like a dipping sauce, we had another idea: paint the marinade onto sliced bread.

Mom had bought eight long hoagie loaves at Sam's Club a few days ago--for the grand total of $2.86, I believe, so I took half of one loaf, sliced it into 1/2 inch chunks, and set them on a foil-lined cookie sheet. Then I coated each with the marinade, using a pastry brush.

Following a crostini baking tip from a cookbook, I put the breads in a 375degree oven for 9 minutes. The result was crusty, crunchy, flavorful crostini that we all loved. I think they'd be great as appetizers, with salads, or with pastas. Easy, cheap, and tasty!

Cooking with Silicone

This morning I had my first experience with silicone baking.

I had been craving muffins and found a silicone muffin "pan" at the outlet yesterday. I later told my mother about it and she had a regular muffin tin to give to me as well. SO I did a comparison cook this morning.

I did not use paper liners for this "experiment".
I did spray with no stick spray- in both types.

-The silicone cooked completely in 15 minutes The recipe had said 25!
-The smell was odd. Perhaps -first time being used?-- Yes I had washed it!!
-It was jiggly and a little difficult to maneuver.
-I am pleased with the results.

Has anyone else baked with Silicone? What were your findings?

Whoopie Pies

Yesterday I was absentmindedly typing the object of my desire into the recipe search engine only to realize I had typed "whoopee cushions". Therefore this is how they are presently so named in my household.

1/4 c. unsweetened cocoa
1/4 c. hot water
1/4 c. butter (half stick)
3/4 c. sugar
1 egg
1 teaspoon vanilla
1-1/3 c. flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 c. milk (only used about 1 tablespoon of it)


In a tiny bowl combine cocoa and water. Stir to smooth and Let set.
IN the mixer, (or use a hand mixer) cream the butter and sugar. Add Vanilla.
Add cocoa mixture and egg. Just keep the mixer going.
Combine the dry ingredients and add alternately with the milk. I did not need more than a tablespoon of milk.

Keeping the size consistent drop onto greased baking sheets. I used a stone. Bake at 350 F for 10 minutes. Touch them and if they respond like a sponge, they are done.
Let cool on wire racks. Clean the mixer for frosting.


1 tablespoon and 1-1/2 teaspoons of flour
1/2 cup milk
8 tablespoons butter
1 cup confectioners sugar
1 teaspoon vanilla extract (or your choice - perhaps almond or mint would be tasty!)

IN a small sauce pan whisk flour and milk until smooth keep whisking until it reaches a thick consistency on medium high heat. Place in a small bowl in the freezer to cool momentarily.

Back in the mixer cream butter, sugar and vanilla, add the chilling milk and whip for about 10 minutes or until super soft and fluffy.

Spread filling on 1/2 of the cookies and top with the others.

Keep in refrigerator.

I was inspired to make these by Shanna's blog entry about the sweet shoppe near her school. I remember making these with my mother as a child. Having a mixer (Kitchenaid) is a real blessing!

Greek chicken

When I visited Shelley this summer, we picked out and followed a recipe together. She was four months' pregnant, I believe, and we learned halfway into the recipe that the red wine vinegar's alcohol content (which is tiny, don't worry!) was too much for little Preston. So, after all our work, she didn't get to try it then. Shell, here's your second chance!

I've honestly lost count of how many times I've made this chicken. I first tried the recipe in August 2005, just after receiving Rachael Ray's second 30-minute meals cookbook from a friend of mine. Ray's version varies slightly from the one I now use. It's one of those easy fixes that everyone seems to like, and you can count on it turning out delicious every time. The tang of the lemon and the punch of the garlic linger in my mouth, and the layers of flavor really pop! It's a family favorite: today I made the marinade by request, as we're having company in a few days.

Basically this is a marinade that goes on chopped chicken and on a salad. The main ingredients: extra-virgin olive oil, red wine vinegar, lemon juice and zest, garlic, oregano.

Here's what you do:
1. Gather ingredients.
1 lemon, 3 tablespoons red wine vinegar, 1/2 cup EVOO, 2 tablespoons oregano, and 4 cloves garlic.

2. Combine.
Put the zest and juice of the lemon into a bowl. Whisk in EVOO. Then add oregano and garlic and whisk again.

It's that simple. If you want to use it right away, pour half of the marinade over the chicken (about 1.5 pounds of meat is good) and save the rest for a nice romaine salad---I like to add sliced red onion. Then you just grill up the sauce-covered chicken and transfer them to a platter. Heat up some pitas, mix your salad, and you're set.

What I did today was mix up the marinade only. I covered it and put it in the fridge, along with a ziplock baggie of red onions. When we're ready, we'll be minutes away from dinner. Delish!

Orange Cashew Chicken Stir-Fry

cashew chicken

(recipe from Rachel Ray, www.rachaelrayshow.com)

Ingredients:

3 tablespoons vegetable oil, divided
3 1/4 cups chicken stock, divided
1 1/2 cups jasmine rice (we used brown)
salt and pepper
1 16-oz bag of broccoli florets
4 boneless, skinless chicken breasts; 6 to 8 ounces ea., cut into bite-size pieces
1 large onion, thinly sliced
3 large garlic cloves, chopped
1 red bell pepper, seeded and sliced
1/2 teaspoon ground coriander
1/2 cup orange juice
1/2 cup hoisin sauce
1 5-oz can sliced water chestnuts
1 cup roasted, unsalted cashews (couldn't find unsalted; regular worked great)


Preparation:

To a sauce pot over medium heat, add 1 turn of veg oil. (about a tablespoon). Once hot, add jasmine rice, a little salt and pepper, and stir to coat in the oil. Add 2 3/4 cups chicken stock, bring up to a bubble then place a lid on the pot and turn heat down to medium. Cook according to package directions, about 18 minutes.

As the stock for the rice is coming up to a simmer, blanch the broccoli. Place a medium skillet filled with one inch of water over high heat with a tight fitting lid. Bring up to a boil, add some salt and broccoli florets then cover and cook for 2 minutes. Drain the broccoli and reserve.

As the broccoli starts working, start the chicken. Place a large nonstick skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. When the oil ripples, add the chicken, spreading it out in an even layer. Let it completly brown up on one side, you will have to resist the urge to stir it for about 2-3 minutes. Give the skillet a shake, stir, and continue to cook and brown the chicken for 5 minutes. Remove chicken from skillet to a plate and reserve. Return the skillet to the heat, add 1 more turn of the pan of veg. oil, about a tablespoon. Once oil ripples, add onion, garlic, red bell pepper, red pepper flakes, ground coriander and some salt and pepper. Cook, stirring frequently, for 2-3 minutes.

In a small bowl combine the orange juice and hoisin sauce. Add the mixture to the skillet with the veggies along with the sliced water chestnuts and the reserved chicken. Stir to combine and add in the remaining 1/2 cup of chicken stock and the blanched broccoli florets. Cook the veggies and chicken together for about 2 minutes, or until everything is nicely coated and cooked through. Add the cashews and the cilantro or parsley and remove from heat.

Removed the lid from the rice pot and fluff the rice with a fork. Serve orange cashew with a spoonful of rice on top of each portion.

Yields 4 servings.

Yogurt Muffins (from Denise)

1 1/2 cups wheat flour
1/2 tsp baking soda
3/4 cup sugar (can use brown, white, or I use cane sugar)
1/2 tsp salt
1 egg
1/2 cup strawberry yogurt (fill the 1/2 measuring cup
3/4 full and the rest of the way with water)
1 tsp vanilla
1/3 cup oil

Topping:
1/4 cup brown sugar (or cane sugar)
1/2 tsp cinnamon

Mix flour, baking powder, sugar and salt together.
Add the egg, yogurt, vanilla and oil.  Mix well.
Pour into greased muffin tins.

For the topping:  In a separate bowl mix brown sugar and cinnamon and sprinkle over muffins.
Bake at 375 for 15-20 minutes.

Homemade Pizza Sauce (from Denise)

I like to use organic ingredients for our homemade pizza, but
organic pizza sauce can be pretty pricey, so I buy organic
tomato sauce and paste when it's on sale and make my own
pizza sauce. Here's what I use...

1/2 of a 15 1/2 oz can tomato sauce
1/2 of a 6 oz can tomato paste
1 medium clove of garlic, minced (or 1/4 tsp garlic powder AND 1/4 tsp
onion powder)
1/4 tsp salt
3/4 tsp oregano
3/4 tsp parsley

Mix all together and spread over two pizza crusts.
Can add a little more tomato sauce for a thinner
consistency.  Note:  Do not save after use.
The sauce gets quite clumpy.

Sparkling Strawberry Lemonade

sparkling strawberry

Delicious! We finished it in two days. :)

here is the recipe.

A Summer Salad

I found this recipe in several places online, so it must be pretty common. Tried it last night and it was delicious!

INGREDIENTS

• Fresh salad greens ( romaine, spinach, spring salad, etc)
• Pint of fresh strawberries, halved
• Pecans pieces, as much as you like

Mix salad greens and halved strawberries in large salad bowl. Top with pecans and Poppy Seed Dressing.

Yummy Bread ( from Denise)

Cinnamon Bread

2 pk (1/4 oz.) Yeast
1/2 cups warm water
1 1/2 cups milk, scalded and cooled
2/3 cup oil
1/2 cup sugar
2 tsp salt
2 eggs
1 1/2 cups quick oats
5 1/2 (or more) cups flour
2 tbls melted butter
1 cup sugar
1/4 cup cinnamon

In a large bowl, dissolve yeast in warm water. Add milk, oil, 1/2 cup
sugar, salt, eggs and oats. Stir in enough flour to make a stiff dough.

Remove from bowl and knead on a floured surface until dough is satiny and
smooth, about ten minutes. Place in a greased bowl. Turning to coat
top, cover and let rise in a warm place until doubled in bulk, punch down
and divide into 3 equal parts. Combine butter, sugar, and cinnamon. Roll
dough into a rectangle and spread with one-third cinnamon mixture. Roll
up to form a loaf, sealing ends. Place seam side down in a greased bread
pan. Repeat with other dough pieces. Cover and let rise for about 1 hour
or until doubled in bulk. Bake at 375 for about 1 hour (I do much less)
or until golden brown.

Note: I use 1 1/2 tbls of instant yeast in place of the packages of
yeast, and cut out the first rise.

Our Absolute Favorite Coffee Cake (from Denise)

(and it's somewhat healthy too)

1 1/2 cups wheat flour
1/2 cup honey (scant)
2 1/2 tsp baking powder
6 Tbls butter, softened
1 tsp cinnamon
3/4 cup milk
1 egg
3/4 tsp salt
1 tsp vanilla

Topping:
1/3 cup brown sugar
2 1/2 Tbls butter, softened
1/2 tsp cinnamon
1/4 cup flour

Combine first nine ingredients and beat one half minute.
Spread half of batter in greased square pan.
Combine topping and sprinkle half over batter.
Pour remaining batter on top, then rest of topping.
Bake at 375 for 25-30 minutes.
My recipe doesn't have the minutes, so this is an estimate.

Kitchen Humor

Martha Stewart doesn't live here!!
I would cook dinner but I can't find the can opener!
A clean kitchen is the sign of a wasted life.
I came, I saw, I decided to order take out.
If you don't like my standards of cooking ... lower your standards.
A messy kitchen is a happy kitchen, and this kitchen is delirious.
A balanced diet is a cookie in each hand.
Thou shalt not weigh more than thy refrigerator.
Help keep the kitchen clean - eat out.
Countless number of people have eaten in this kitchen and gone on to lead
normal lives.
My next house will have no kitchen - just vending machines.

Peanut Butter Cupcakes

From Denise:
Cupcakes:
1 Blox of Yellow Cake Mix (18.25 oz)
1/14 cup water
3/4 cup creamy peanut butter
1 /4 cup oil
3 eggs

Frosting:
1/4 cup creamy peanut butter
2 cups powdered sugar
1/4 stick butter, softened
Enough milk to make frosting consistency

OR Simple Frosting:
1 tub vanilla frosting
1/2 cup peanut butter

Mix cupcake batter together and fill cupcake liners. Bake according to thecake mix package directions for cupcakes or until toothpick comes outclean. When cooled, mix frosting and spread on cupcakes.