1 large or 2 small cans mandarin oranges, drained
2 pears, cubed
2 bananas, sliced
1/2 c ground coconut
1 c cream or to taste
Combine all and eat immediately (warm).
Serves about 6.
Amy’s Favorite Pumpkin Cookies
1 stick butter, softened
¼ cup packed brown sugar
¼ cup sugar
1 large egg
½ teaspoon vanilla extract
½ cup canned pumpkin
1 cup all-purpose flour, or white whole wheat flour
1 teaspoon ground cinnamon
½ teaspoon powdered ginger
¼ teaspoon powdered cloves
¼ teaspoon nutmeg
1 teaspoon baking soda
¼ teaspoon salt
½ cup walnuts, chopped into small pieces
¼ cup mini chocolate chips
¼ cup white chocolate chips
In a large bowl, cream butter and both sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin and mix well. Combine the flour, cinnamon, ginger, cloves nutmeg, baking soda and salt. Add to creamed mixture and mix well. Stir in walnuts and both chocolate chips.
Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Makes 2½ dozen.
Beans or Bean Soup
BEANS (AS AN INGREDIENT OR FOR BURRITOS)
For 1 c beans (3 c cooked), use 2/3 t salt, 1 T oil or butter, 3+3 c water
For 1.5 c beans (4.5 c cooked), use 1 t salt, 1.5 T oil or butter, 5 + 5 c water
Soak beans in water 7 hrs or boil then soak 1 hr. Drain and add water, salt, and oil, then cover and simmer about 1 hr until tender.
BEAN SOUP
1 c beans
water
1/2 small onion
1 bell pepper (or 1/2 bell and 1 Anaheim)
1 T butter
2/3 t salt
1/8 t pepper
1/4 c salsa (optional)
Soak beans overnight (or bring to boil, turn off, soak 2 hrs), then rinse, add remaining ingredients (first suate onion and bell pepper). Add water to 1 inch above beans. Simmer 1 hr or until tender.
Eat over homemade bread and butter or use in other recipes.
Serves 4-6
Texas Caviar
3 c cooked (or cook 1 c) black-eye peas (or substitute 1/2 with red beans)
1 c cooked corn
1/2 onion, diced
1 green bell pepper, diced
1 c diced tomatoes
1/3 c red wine or rice vinegar
1/3 c olive oil
1/2 t salt
1/2 t black pepper
1/2 t garlic powder
1 c chopped cilantro
1 avocado, chopped
Combine first 10 ingredients. Refrigerate for 2+ hrs. Add cilantro and avocado. Serve with chips or crusty bread.
Best Basmati Rice
2 c white basmati rice
3 1/3 c water
2 T butter
1/2 t salt
Rinse rice in cold water until water runs clear. Drain.
OPTIONAL: Melt butter in pan over moderate heat, add rice, stirring for 2 min.
Add remaining ingredients, bring to boil, cover and cook over lowest heat until water is absorbed (about 20 min). Remove from heat and let sit for 5 min before fluffing with a fork.
To refresh old rice, place in a colander, covered with a damp paper towel, over boiling water for 5 to 10 minutes or heat with 3-4 T water in microwave.
Serves 8.
Adapted from Epicurious.
Stan’s Simple Stir Fry
1/2 onion, chopped
1 stalk celery, chopped
1 head broccoli, chopped
1/2 lb chicken, chopped
toasted sesame seed oil
olive oil
3 T corn starch
salt and pepper
Add plenty of vegetable oil and a little sesame seed oil to a hot pan. Add onions and celery and stir for a minute, then add chicken and stir for another minute, add salt and pepper, chicken, 1 cup water, and broccoli. When the broccoli begins to soften, mix cornstarch in 1 cup cold water and add to pan, stir.
Eat with rice.
Green Gwen’s Pond Scum India Green Coconut Curry Soup
One can coconut milk
Few cups chicken broth or another can coconut milk
One onion
Loads and loads of spinach or another green vegetable
4 tablespoons butter
1/4 cup flour
1 to 3 tablespoons red curry paste (or green if you like)
1/2 teaspoon roundabouts of ginger
3 cloves garlic
1 to 1 1/2 teaspoons salt to taste
1 to 2 teaspoons sugar
pepper if desired
Number one. Take a large drink of ice water.
Then. Blanch the spinach. Once it is cool, squeeze all of the liquid out. Take a pot. Your favorite pot. Add the butter, garlic, ginger, and chopped onion and heat until onion is translucent. Add sugar, salt, and curry paste. Add flour and cook for a couple of minutes. If still alive, add broth to make a velouté and bring up to a boil to thicken. Add coconut milk and simmer for a bit. Let the stuff cool a little, then blend everything, including spinach, until perfectly smooth and creamy and absolutely delicious. Don’t let the blender explode. Serve with anything you wish. Like crispy fried tofu cubes, wee bit of yogurt sauce, and a splash, a large splash, of lime.
Number two. Eat. My friends, eat.
Fried Green Tomatoes
3 large green tomatoes
1 egg
1/2 c flour
1/2 c cornmeal
salt
pepper
Slice tomatoes. Mix remaining ingredients. Dry tomato slices and dip in batter then deep fry until browned then flip. Eat with dip of 1:1 yogurt and ranch dressing.
Spam and Pineapple
Old-fashioned Tapioca Pudding
1/2 cup small pearl tapioca
3 cups whole milk
1/4 teaspoon salt
2 eggs
1/3 cup sugar (i.e., reduced from 1/2 in original)
1 teaspoon vanilla extract
1. Presoak tapioca pearls 12 hrs or more.
2. Combine tapioca, milk and salt in 1.5 quart sauce pan and bring to barely simmering, then turn heat to minumim (low) and add sugar gradually until the tapioca pearls plump up and the mixture has thickened (will take 5+ minutes), stirring so the pudding doesn’t stick to the bottom of the pan.
3. Beat eggs in separate bowl, mixing in small amounts of the hot tapioca mixture into the eggs to equalize the temperature to avoid curdling and cooking the eggs.
4. Add egg mixture to pan with the tapioca. Increase the heat to medium and stir for several minutes to achieve a thick pudding consistency. Remove pan from heat and stir in vanilla.
Thai Jumbles
|
2 2 1 2 tsp 1 tsp 1 tsp 1/4 tsp 2 Tbsp 2 Tbsp 1/2 tsp 1/2 1/2 1/4 c |
large chicken breasts chicken thighs 14 oz can coconut milk (not light) curry powder red or green Thai curry paste honey red pepper flakes peanut butter soy sauce or tamari basil red bell pepper, diced large onion, diced fresh cilantro, chopped |
|
| For jumbling – lime, additional fresh cilantro, chives, peanuts or cashews, grated cheese, sriracha, sweet chili sauce and steamed petite or snow peas.
Mix everything in crock pot except the chicken, onion, pepper and cilantro. Add the onion, pepper and cilantro, then mix well. Add chicken. Cook on high for 3.5 hours or low for 5.5. Shred chicken and mix well. Serve over cooked rice with jumbling garnishes. |
||
Amy’s Rich Cornbread
| 2 c 2 c 3/4 c 2 1/2 T 3/4 t 2 c 1/2 c 5 |
corn meal* flour* sugar baking powder salt milk vegatable oil eggs |
|
| Preheat oven to 400. Combine cornmeal, flour, sugar, baking powder, and salt in medium bowl. Combine milk, oil, and eggs in small bowl. Mix each well. Empty small bowl into medium bowl and stir just until blended. Grease a 9×13 inch glass with cooking spray. Pour batter into the center of the pan. Bake for 35-50 minutes or until toothpick inserted in center comes out clean. Makes 24 servings.
*Alternatively, use 2 c Maseca Tamal, 1 c flour, 1 c cornmeal. |
||
High Protein Pancakes
1 cup egg whites or 4 whole eggs
1 cup rolled or quick oats
1⁄2 cup cottage cheese
1⁄2 cup Greek yogurt
1 1⁄2 tablespoons oil
1 tablespoon sugar
1 teaspoon cream of tarter
1 teaspoon baking soda
1 teaspoon vanilla
optional: 1 teaspoon cinnamon
Blend everything together until smooth and cook in a pan with a little bit of oil, over medium heat. Flip after the bubbles that are halfway between the edge and the center of pancake pop and stay open.
Italian Inn Fried Chicken Livers and Onions
1 lb chicken livers
1 c flour
3/4 t salt & 3/4 t pepper
1 large yellow onion, sliced
1⁄4 cup olive oil
2 tablespoons Worcestershire sauce
Coat chicken livers in salt, pepper, and flour mix. Add oil to skillet and get it hot. Add liver and onions and fry until browned and crisp, then add Worcestershire sauce.
Serve with sweet potato fries, yogurt, fresh tomato salsa, pasta.
Adapted from http://www.food.com/recipe/italian-inn-fried-chicken-livers-and-onions-236634?ftab=reviews#activity-feed
Roasted Vegetables
The high temperatures used in roasting enhance the flavor of vegetables by caramelizing the naturally occurring sugars. You can roast almost any vegetable. Asparagus, beets, bell peppers, broccoli, Brussels sprouts, cauliflower, corn on the cob, carrots, eggplant, green beans, mushrooms, onions, parsnips, summer squash, sweet potatoes, turnips, and zucchini work well.
Preheat oven to 450° F. Cut an assortment of vegetables into 1-inch pieces. Dense vegetables such as beets, parsnips, and carrots should be cut a little thinner to allow faster cooking. Toss the cut pieces with a little salt and oil in a bowl until each piece is lightly coated. Spread in a single layer on a baking sheet. Place in oven. When the undersides of the pieces have started to brown (about 10–15 minutes), turn them over. Remove when the undersides have started to brown again (about 10 minutes more).
If the vegetables are still too firm, cut them thinner or use a lower oven temperature the next time. If they are too dry or mushy, use a higher temperature or cut them thicker. For variety, include a little basil, parsley, rosemary, thyme, pepper, or marjoram in the oil mix used for tossing.
Roasted vegetables can be eaten many diff erent ways. Try them with plain yogurt or yogurt dip, sprinkled with vinegar, pepper, or Parmesan cheese, dressed up with fresh thyme or oregano, tossed with pasta or nuts, mixed with seasoned rice, or added to salads.
Simple Salmon
1 lb Salmon, thawed
1 T Butter
Salt
Preheat oven to 475 degrees. Melt butter with salt in the oven, removing when the foam subsides. Add Salmon, turning to butter each side, leaving it skin side down. Roast 8-12 minutes until salmon just flakes easily. Perfectly cooked salmon separates into big, soft flakes and has some bright pink in the center. It will continue to cook a little more out of the oven.
Serve with rice, mango chutney, and roasted vegetables
Naomi’s Easy Chili
1 medium onion, diced
1/2 lb ground turkey
1 15 oz can diced tomatoes
1 30 oz can pinto beans
20 oz enchilada sauce
Tenderize the onions in a pot, add meat and brown, add remaining ingredients and simmer. Serve with sour cream.
Amy’s Easy Mild Posole
5 dried New Mexico chiles, seeds and stems removed
3 ancho chiles (= El Guapo “pasillo” chiles), seeds and stems removed
1 med onion, diced
4-6 cloves garlic, pressed
1-1.5 c cooked chicken
4 c chicken broth
1 28 oz can hominy, drained
1 T oil
Toppings: cilantro, avocado, sour cream
Pour 2 c boiling water over chiles and let sit for 20-30 min. Saute onion and garlic in oil in a pot. Add chicken broth, hominy, chicken. Puree the chiles and water mixture in a blender, then strain over the pot and discard the solids. Salt to taste.
Chicken Makhani (Indian Butter Chicken)
Add to sauce pan:
oil
1 onion, chopped
Saute until translucent. Add:
4 T butter (1/2 cube)
Juice of a lemon
4 cloves garlic
1.5 inch fresh ginger, finely chopped
3 t garam masala
2 t chili powder
3 t cumin
3 bay leaves
Cook, stirring, for 1 minute. Add:
2 cans blended diced tomatos
Cook, stirring, for 2 minutes. Add:
1 c cream
1 c yogurt
¼ t salt
Stir, then simmer 10 min.
In a separate sauce pan, combine:
oil
2.0 lb chicken
2 t garam masala
Cook until lightly browned. Add sauce, reduce heat and simmer 10 min.
Mix together the following then stir into sauce and cook until thickened (5-10 min):
3 T cornstarch
water to make it liquidy (~1/2 c)
Serves 9.