2 T. gluten
2 ½ cups filtered H2O
1 T. yeast
all starter – ½ cup
scant 1/3 cup oil
1 T. salt
4 large ice cubes, crushed
Add more flour (all white whole wheat) until stiff, and not sticky. Add crushed ice. Knead for 5 minutes.
Archive for Author kelly
Devoree’s Sourdough Bread
2 cups warm filtered H2O
2 cups white flour
4 teaspoons salt (I like 1 T.)
2 cups starter
Add more flour (all white whole wheat) until stiff, and not sticky. Add crushed ice. Knead for 5 minutes.
Cocoa
To convert a cake recipe that uses bittersweet or semisweet chocolate to one using cocoa: (information taken from Rose Levy Beranbaum’s Cake Bible)
Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate. Also, dissolve the cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa’s full flavor.
To convert a cake recipes that uses unsweetened chocolate to one using cocoa: (information taken from Rose Levy Beranbaum’s Cake Bible)
Substitute 3 tablespoons (18 grams) cocoa plus 1 tablespoon (14 grams) unsalted butter for every 1 ounce (28 grams) of unsweetened chocolate. Dissolve the cocoa in at least 2 tablespoons of liquid in the recipe to bring out the cocoa’s full flavor.
Amy’s Tuna Casserole
3 – 4 T spread, butter or margarine
1 large or 2 small onions, chopped
1/3 – 1/2 head of celery, chopped
1 T flour
1 t chicken boullion
1/3 cup cheese, chopped or grated
2/3 cup milk
2 cans tuna, drained
2 – 3 cups leftover (cooked) rice
2/3 cup crunchy Chinese noodles
Saute onions and celery in spread for 5 – 10 minutes. Add flour, boullion and cheese. Cook until cheese is melted. Add milk and cook until thicked. Add tuna, rice and most of the crunchy noodles. Put into a casserole dish and sprinkle remaining noodles on top. Cook until bubbly and warmed through. You may want to cover the dish for the first 1/2 hour of the baking time to keep it from drying out.
Teriyaki Sauce
1 Tbsp. cornstarch
1 Tbsp. cold water
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper
In a medium saucepan, combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper. We’ve talked about ginger before and you can use either ground ginger as directed or about 1 1/4 tsp. of fresh ginger. Combine your ingredients in the
Sweet Potato Fries
4 sweet potatoes, cut into French fries
2 tablespoons canola oil
Seasoning to taste
I used –
1/2 tsp. garam masala
1/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. black pepper
Another option –
3 tablespoons taco seasoning mix
1/4 teaspoon cayenne pepper
Preheat the oven to 400 degrees F.
In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets that are lined with foil and coated with cooking spray.
Bake for 45 minutes, or until crispy and brown.
Sticky Chicken
2-2½ lbs cut up chicken
1 cup H2O
¼ cup soy sauce
¼ cup sugar
garlic powder
Put everything in a skillet on 325 until boiling, lower heat to 275 and put a lid on it. After ½ an hour, turn over chicken. If half the liquid is gone, return lid to skillet. If most of the liquid remains, leave lid off. Simmer 20 minutes more, then turn up the heat to condense the liquid into a caramelized sauce, while turning chicken a few times to coat it. Serve with rice.
Stan’s “Cheesecake”
Put 4 cups homemade yogurt in cheesecloth and hang it above a bowl to strain. Turn little oven on at 350 to heat and make a crust of the following –
Crush rice based cold cereal (a 2 to 1 ratio of Rice Chex to Rice Krispies works well) until you have one cup of crumbs. Combine with scant ¼ cup melted butter and 3 T. sugar. Press into heart shaped pan and bake until browned around the edges.
While the crust cools, turn oven down to 250 and combine 4 eggs, ½ cup sugar, ½ teaspoon salt and 1 ½ teaspoons vanilla. Add strained yogurt, discarding liquid and whisk until smmoth. Pour over crust and cook until entire top turns a darker creamy yellow. Cool and eat.
Stan’s 43rd Birthday Cake
| CAKE 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon cinnamon ½ teaspoon ginger ¼ teaspoon nutmeg 1 ½ cups white sugar 1 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 2 cups shredded carrots ¾ cup unsweetened flaked coconut 1 cup chopped walnuts ¾ cup drained crushed pineapple ½ cup raisins ICING 1 (8 ounce) package cream cheese 1/4 cup butter, softened 2 cups confectioners’ sugar 1 teaspoon vanilla extract |
| 1. | Preheat oven to 350 degrees F. Grease and flour a 9×13 inch pan. |
| 2. | Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts, raisins and pineapple. |
| 3. | Pour into 9×13 inch pan. Bake at 350 degrees for about 50 minutes. Don’t panic, the center will sink a little. Allow to cool. |
| 4. | To make the frosting: Cream the butter and cream cheese until smooth. Add the vanilla and confectioners’ sugar and beat until creamy. |
Spinach Cranberry Salad Dressing
1/4 cup vegetable oil
2 tablespoons white wine vinegar
1/4 cup white sugar
1/8 teaspoon paprika
1 tablespoon sesame seeds
1-1/2 teaspoons poppy seeds
OR
1 tablespoon toasted sesame seeds
1-1/2 teaspoons poppy seeds
1/4 cup white sugar
1 teaspoon minced onion
1/8 teaspoon paprika
1/4 cup cider vinegar
1/4 cup vegetable oil
Sort of Mrs. Field’s Cookies
2 cups butter
1 ½ cups sugar
2 cups brown sugar
4 eggs
1 tablespoon vanilla
5 cups flour
1 cup quick oatmeal
1 ½ teaspoons baking soda
1 ½ teaspoon salt
2 cups chocolate chips
350 degrees Fahrenheit
Salad Idea’s
- Romaine lettuce, diced radishes (~fine), diced cucumber, rinsed chickpeas (one of Amy’s favorites)
- fresh spinach, sliced strawberries, chopped walnuts, feta
- green leaf lettuce, grated carrots, iceberg lettuce, sliced hard-boiled egg
- romaine lettuce, dried cranberries, diced celery, grated Parmesan
- shredded cabbage, halved cherry tomatoes, a squeeze of lime juice, kidney or black beans
- green leaf lettuce, sliced tomatoes, olives, feta
- fresh spinach, mandarin orange segments, crunchy chow mein noodles, sliced almonds
- lettuce, shredded purple cabbage, cauliflower, cheddar
- lettuce, sliced pepperoncini, cucumber, and hard-boiled egg
- fresh spinach, dried cranberries, chopped pecans, feta
- green leaf lettuce, sliced tomatoes and avocado, chopped chicken breast
- alfalfa sprouts, diced cooked beets and jicama, chickpeas
- snow peas, sliced apple, mandarin orange sections, peanuts
- fresh spinach, diced cooked beets, capers, cottage cheese
- lettuce, purple grapes, feta, chickpeas
- lettuce, diced red bell pepper, green grapes, feta
Pumpkin Chocolate Chip Cookies
1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder 1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
(optional)
1 cup semisweet chocolate
chips
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
Meatballs
5 lb chub ground turkey from Smart & Final
15 oz seasoned Italian breadcrumbs
1/2 cup Parmesan
garlic
oregano
salt
pepper
5 eggs
Alfredo Sauce
1/4 cup butter (=1/2 a stick)
2 tablespoons flour
¼ teaspoon salt
¼ teaspoon garlic powder
2 cups whole milk
½ cup parmesan cheese
Melt butter over low heat. Add flour, salt and garlic powder, mixing with a whisk until bubbly, being careful not to brown it. Add the milk, whisk for 30 seconds and then add the cheese, whisking until smooth. Continue to stir over low heat until it thickens and just starts to bubble.
Marinara Sauce
½ a large onion, diced
1-2 cloves garlic, pressed OR 1/8 tsp. powdered garlic
2 ½ cups canned tomatoes (I used 1 ½ cups crushed and 1 cup diced)
½ tablespoon dried basil
1 teaspoon dried oregano
salt to taste
Saute onion and garlic until transparent. Add remaining ingredients and simmer up to two hours.
Amy’s Easy Peasy Mango Lassi
Mango Chutney
2 tablespoons Nakano® Seasoned Rice Vinegar – Original
1 large mango, diced 1/4-inch
1 tablespoon minced red onion
1 tablespoon minced ginger
1 tablespoon chopped mint
2 tablespoons sweetened flaked coconut
Crock Pot Lasagna
8-10 uncooked lasagna noodles
1 1/2 pound ground beef or ground turkey
1 tsp. Italian seasoning
28-ounce jar spaghetti sauce
4-ounce can sliced mushrooms, optional
1 pkg. frozen spinach, thawed
6 ounce low-fat ricotta cheese
6 ounce sour cream
4 ounce cream cheese
1/3 cup water
2 cups shredded mozzarella cheese
Brown ground beef in skillet. Drain. Stir in Italian
seasoning. Combine sauce, mushrooms, spinach, ricotta, sour
cream, and cream cheese. Break noodles into thirds. Place half
in bottom of greased crock pot. Spread half of ground beef
mixture over noodles in crock pot. On top of beef, layer 1/2
of sauce, 1/2 of water, and 1/2 of mozzarella cheese. Repeat
all layers. Cover. Cook for at least 5 hours on low or jump-
start and cook on high for 1 hour and low for 3.