Sunday, February 28, 2010

Coconut Curry Chicken Stew

Holy Moly! (How do you even spell that?) This was a STINKIN' GOOD SOUP! I found it in the Cooking Club of America Magazine. It didn't have a picture- it is hard for me to get past that, but I thought it sounded pretty good, so I gave it a try and I am so glad I did! I was blown away! My hubby is not such a big sweet potato fan, but he loves curry, and curry has such a strong over powering flavor that it totally masked the sweet-potato (which I love) so we were both happy! Even my girls liked this one! I thought the cilantro and the coconut milk were brilliant, making it so fresh and creamy! LOVED IT! Try this one! No- seriously... TRY IT! So good!

Coconut Curry Chicken Stew

2 tablespoons canola oil

1 1/2 cups sliced halved onion

1 1/4 lb. boneless skinless chicken thighs, cut into 1-inch pieces (Took a little short cut and just used a can of chicken- saved a lot of time and still tasted great. Be sure to include the broth! :)

1/4 teaspoon salt

1/4 cup curry powder, preferably Madras (I used some of the powder, but I also used a curry cube used to make the sauces- you find them in the Asian section. I think it enhanced it.)

2 large garlic cloves, minced

3 cups cubed sweet potatoes (1 inch) (about 1 1/2 medium sweet potatoes)* (sweet potatoes or yams? I know they are different, but is it ok to use them interchangeably? I did.)

1 (14-oz.) can lower-sodium chicken broth

1 (14.5-oz.) can light coconut milk

4 tablespoons chopped cilantro, divided

1. Heat oil in large pot over medium-high heat until hot. Cook onion 2 minutes or until it begins to soften, stirring occasionally. Add chicken; sprinkle with salt. Cook and stir 3 to 5 minutes or until chicken begins to brown.

2. Add curry powder and garlic; cook and stir 1 minute. Add sweet potatoes and broth; bring to a boil. Reduce heat to medium-low to low; simmer 10 to 12 minutes or until sweet potatoes are tender and chicken is no longer pink in center.

3. Stir in coconut milk and 2 tablespoons of the cilantro; simmer 3 to 5 minutes or until heated through. Sprinkle with remaining 2 tablespoons cilantro.

TIP *Look for deep orange-colored sweet potatoes, often labeled as yams.

4 (about 1 1/2-cup) servings

PER SERVING: 445 calories, 23 g total fat (7 g saturated fat), 34 g protein, 26.5 g carbohydrate, 85 mg cholesterol, 510 mg sodium, 3.5 g fiber

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Panko-Crusted Eggplant Parmesan

Wouldn't you agree that an eggplant is the most beautiful thing! I had to buy one just to let it sit so beautifully purple and smooth on my counter.... then in my fridge... then in my mind for a week or two wondering exactly what to do with it. I have truthfully never eaten eggplant- and in and of itself- I must say, beauty is mostly only skin deep. :) They are not the most amazing tasting creatures, but I thought this recipe (found at the Dr.'s office in Family Circle magazine) did a great job of disguise their blandness in crusty Parmesan and rich tomato sauce.

*Side Note about the sauce. The actual sauce in the picture is some that my sweet husband made. It was one of those busy nights for me and I had a friend over. He came home, saw noodles and spaghetti sauces on the counter and put "two and two together." :) I just had to smile when it was all over and he said, "What are those for when he saw my eggplant slices on a baking sheet. :) He was really so sweet to help. Anyway, I wish I could give you the recipe to his sauce, because it was fabulous, probably a lot better then this one. But if you are going to explore the possibilities of eggplant, definitely add this one to the list. :)

Panko-Crusted Eggplant Parmesan

3/4 cup panko Japanese bread crumbs (I used regular seasoned bread crumbs.)
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
3 egg whites
1 large eggplant, about 1 1/2 pounds, cut into 1/2-inch slices (about 16 slices)

Sauce and Pasta
4 cloves garlic, peeled and sliced
2 cans (14 1/2 ounces each) no-salt-added diced tomatoes
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/2 cup fresh basil
1/2 cup shredded part-skim mozzarella
1/2 pound angel hair pasta, cooked following package directions

1. Eggplant: Heat oven to 400 degrees. Place a large rack on a baking sheet and spray with nonstick cooking spray.
2. In a pie plate, mix together panko, Parmesan cheese, oregano, salt and pepper. In a second pie plate, lightly whisk egg whites.
3. Dip each slice of eggplant into egg whites and then into panko mixture, coating both sides. Place eggplant on prepared baking rack. Bake at 400 degrees for 45 minutes, until browned and tender. (My oven cooks pretty hot, but I had to take them out early because they were burning- this was a little long for me.)
4. Sauce: While eggplant is baking, make sauce. Coat a medium-size nonstick skillet with nonstick cooking spray and place over medium heat. Cook garlic until lightly browned, about 3 minutes, stirring occasionally. Add tomatoes, oregano, salt and red pepper flakes. Simmer, stirring occasionally, for 10 minutes. Tear basil into bite-size pieces and stir in.
5. Overlap eggplant slices slightly on the baking sheet, making four piles. Spoon sauce evenly over each portion (reserve a quarter of it for serving) and evenly sprinkle with mozzarella cheese. Bake an additional 10 minutes.
6. Serve eggplant with cooked pasta and reserved sauce.

Per Serving 416 calories; 6 g fat (3 g sat.); 21 g protein; 72 g carbohydrate; 10 g fiber; 856 mg sodium; 12 mg cholesterol

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Friday, February 26, 2010

The Ultimate Oatmeal Blond-Rasin Cookies

I just love my dad! He is so good to me! I love that EVERY TIME I call and he answers the phone, he cheerfully sings, "Lyddie, Lyddie, Lyddie..." I can just count on it, and it makes my heart smile! :) His birthday is just around the corner and of course I had to mail him his FAVORITE cookies, which happened to be Oatmeal Blond-Rasin Cookies. I, too, love the blond raisins, they are a little more, but worth the price! :) So I have been on a "quest" of sorts to find the "ultimate" recipe for my Dad. I came across this one from Smitten Kitchen and really liked it- I thought she had some good tips, so I left her cometary. Her's were much thicker, because as you can see, I was not patient enough. I needed to let mine refrigerate longer. But I was stripping gears-- I mean, when you are baking cookies, you are baking cookies, not throwing the batter in the fridge! But I wish I had, because I think they would have been completely perfect. I settled for almost perfect. :) I did, however, make some additions that I think bumped it up a notch, because I like some good spice in mine!

Thick, Chewy Oatmeal Raisin Cookies

The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed.

This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like I’m swimming in cookies when I make the full volume, but if you’re feeding a crowd, go ahead and double it. (As for me, I'm totally down with swimming in cookies if you are going to go to the trouble of baking them-- DOUBLE THESE BABIES!!! 2 dozen was not enough! :)

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (also add a pinch of nutmeg, cloves, pumkpin pie spice, and all spice-- gives it such a yummy spicy flavor!)
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins (Use the blond raisins if you can!)
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

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Baked Shredded Beef Taquitoes with Cilantro-Lime Bean Sauce

I have had quite a few extra corn tortillas in the fridge, and I was excited to find a good use for them (that uses a lot! :) This was a pretty good recipe too, (from but I did feel like it was pretty dry by the end, so I came up with my own sauce to pour over top or dip in. (Of coarse you can always use the typical sour cream, guacamole, or salsa.) This was pretty good though, and baking rather than deep frying, makes it a lot healthier! Save yourself some money by making a big batch and freezing some for a quick meal later. (Then you don't have to buy the high fat store version! :)

Shredded Beef:
1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
1 7 oz can of whole green chiles reserve the juice
1 tbsp olive oil
1 tbsp chili powder
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp cumin powder
1 tsp dried oregano
4-5 cloves of chopped garlic
1-2 cups of beef broth

Preheat oven to 275 degrees. Heat olive oil in a Dutch oven. Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until the beef shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.Baked Taquitos:
Corn Tortillas (I ended up going through almost 2, 16 oz. packages)

Baked Taquitos:
Corn Tortillas
Shredded beef
Olive oil cooking spray

Preheat the oven to 425 degrees. Wrap corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften. Place a bit shredded beef in the center of the tortilla then roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the taquitos, then spray each of them with cooking spray and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.

Cilantro-Lime Bean Sauce
1 (14.5 oz.) can Mexican Fiesta Tomatoes Diced with Lime Juice and Cilantro (they have a kick)
1 (14.5) can Refried Beans
1 cup plain yogurt
(or ½ cup sour cream and ¼ cup milk)

Stir together over medium heat.
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Mom's Meat Loaf

This is a simple meatloaf recipe you can make in a hurry. I found it in Simple and Delicious, and although it isn't my favorite meatloaf recipe, it is always nice to be able to throw it together pretty quick on a busy night.

Mom's Meat Loaf
1 egg, lightly beaten
1 can (5-1/2 oz.) V8 juice
1/2 cup seasoned bread crumbs
1 envelope onion soup mix
1/4 cup grated Parmesan cheese
1/4 tsp. garlic powder
1-1/2 lbs. ground beef
1/3 cup ketchup

In a large bowl, combine the egg, V8 juice, bread crumbs, soup mix, cheese and garlic powder. Crumble beef over mixture and mix well. Pat into an ungreased 9x5 inch loaf pan. Bake uncovered at 350 for 30 minutes. Spread ketchup over top; bake 5-10 minutes longer or until no longer pink. (It took mine about 10-15 minutes longer before it was done and I turned the heat up a bit.)
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Sunday, February 21, 2010

Au Gratin Potato Pancakes

I can't stand the name "Au Gratin". I know it must be something foreign, but I immediately conjure up this image of rotting potatoes- the one you find at the bottom of the potato bag, that you reached in and smooshed and you can't get the smell off your hands, or out of the house for that matter. The ones that literally smell as bad as the worst poopy diaper ever! Ok... let's not even go there! Sorry... omit the stupid name and the mental image, and now visualize soft mashed potatoes with a sensational blend of spices and a lightly crusted surface. Much better! This was a grand-prize winner in the Simple and Delicious "Sensational Spuds" competition, and it already looked good, but that blue ribbon tipped it over the edge. I knew I would have to give this one a try. Their winners are usually worth trying out. This ended up becoming a favorite! I mixed everything the night before (for some reason, I am rarely in the mood that morning, just waking up I guess :) and it was so easy to fry up. They were really tasty- the girls wanted seconds. I really liked the mixture of spices! And this is a fabulous way to use up the leftover mashed potatoes! (Just set some aside after you have boiled the spuds, because it isn't supposed to have butter or milk.) Makes a great breakfast or side dish!

Au Gratin Potato Pancakes (NOT Rotten :)
2 cups mashed potatoes (without added milk and butter)
1 egg, lightly beaten
1 tablespoon minced chives
1 teaspoon minced fresh parsley
3/4 teaspoon salt
1/8 teaspoon dried minced garlic
1/8 teaspoon pepper
Dash dried rosemary, crushed
1/2 cup shredded sharp cheddar cheese
4 tablespoons canola oil, divided

In a large bowl, combine the first eight ingredients. Stir in cheese.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook in batches for 2-3 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels. Yield: 8 potato pancakes.

Nutrition Facts: 2 pancakes equals 267 calories, 19 g fat (4 g saturated fat), 68 mg cholesterol, 567 mg sodium, 16 g carbohydrate, 3 g fiber, 6 g protein.
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Santa Fe Skillet

I know I have been posting a bunch from the Simple and Delicious magazine, but it is just full of winners- fast and easy meals that taste great! This was one of those. I whipped this up in no time and found a good use for some left-over salsa that was about to go bad. I know it was probably "cheating" but I had just a bit of cream left (probably about 1/4 cup) and I poured it in. It made it rich and creamy. I thought the whole dish was great.

Santa Fe Skillet
1 pound lean ground beef (90% lean) (I used turkey burger.)
1 small onion, chopped
1 package (6 ounces) four-cheese corkscrew pasta mix (I just used whole wheat spiral noodles and added a bit of extra cheese- even a little Parmesan, because who has that "four-cheese pasta mix" on hand?)
2 cups salsa
1 cup hot water
1 tablespoon chili powder
1/2 teaspoon salt
Dash cayenne pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded cheddar cheese
Sour cream, optional

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne into the skillet.
Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta is tender, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer for 3-4 minutes or until heated through. Serve with sour cream if desired. Yield: 6 servings.

Nutrition Facts: 1-1/4 cup (calculated without sour cream) equals 287 calories, 10 g fat (3 g saturated fat), 49 mg cholesterol, 1,061 mg sodium, 29 g carbohydrate, 3 g fiber, 19 g protein.
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Seasoned Corn with Bacon

Here is a fast way to spice up a side dish! The herbs intensify the flavor, and as we all know... BACON MAKES EVERYTHING BETTER, right?!! Of coarse right! In this case, I sliced up some turkey bacon and saved myself some serious fat, 65% less to be precise. And I submit that it was still delicious! (Admittedly, turkey bacon is good in a different way- whole different flavor, but I like it.)
Seasoned Corn with Bacon
2 bacon strips, diced
1-2/3 cups frozen corn, thawed
1 tablespoon finely chopped onion
1/8 teaspoon garlic powder
1/8 teaspoon lemon-pepper seasoning
1/8 teaspoon dried basil

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings.
Saute the corn, onion, garlic powder, lemon-pepper and basil in reserved drippings until corn is tender. Stir in bacon. Yield: 2 servings.
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Opened-Faced Texas Burgers

This is another one I found in this last edition on Simple and Delicious. I love that magazine- I find so many fun things to try! We liked this twist on a hamburger, and I used the whole-wheat thin sandwich bun rather then the Texas Toast (although I bet that would be delicious! I just can't handle the heavy grease.) to give it a healthier kick. I also made them a little smaller and added just a bit more meat to make it stretch for our family of five. I ended up making 8 burgers total, and I grilled them up on "George"- there is something so satisfying about seeing all that grease drain and I knowing I don't have to eat it! :)

Opened-Faced Texas Burgers
  • 2 tablespoons chopped onion
  • 1 small garlic clove, minced
  • 1/8 teaspoon dried thyme
  • 2/3 cup shredded Colby-Monterey Jack cheese, divided
  • 2/3 pound ground beef
  • 2 slices frozen garlic Texas toast
  • 1/2 cup tomato sauce
  • 1-1/2 teaspoons packed brown sugar
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon A.1. steak sauce
  • In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two oval patties.
  • In a large skillet, cook burgers over medium heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, prepare Texas toast according to package directions.
  • Drain burgers; set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil; cook and stir for 1 to 2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast. Yield: 2 servings.
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Thai Chicken Stir-Fry

I found this fabulous simple stir-fry in Simple and Delicious. You cut corners by using frozen stir fry, but you can make it stretch like I did, by adding a couple peppers and an onion. (Or whatever veggies you might have on hand.) I really think the sauce completes this one- making it unusual and delicious! (And not too spicy- that last time I made something like this I was WAY TOO LIBERAL with the red pepper flakes and I couldn't even eat it.)

Thai Chicken Stir-Fry
1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 tablespoon Olive Oil
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1/4 cup unsweetened apple juice
1/4 cup soy sauce
1/4 cup creamy peanut butter
2 tablespoons brown sugar
2 teaspoons garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Hot cooked rice

In a large skillet or wok, stir-fry chicken in oil for 3-4 minutes or until no longer pink. Stir in vegetable blend; cook, uncovered, for 4-6 minutes or until vegetables are tender.
Meanwhile, in a small bowl, combine the apple juice, soy sauce, peanut butter, brown sugar, garlic powder, ginger and cayenne. Stir into chicken mixture; heat through. Serve with rice. Yield: 4 servings.
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Thursday, February 18, 2010

Give me some of your TOTS...

Randy: Napoleon, give me some of your tots.
Napoleon Dynamite: No, go find your own.
Randy: Come on, give me some of your tots.
Napoleon Dynamite: No, I'm freakin' starving! I didn't get to eat anything today.
Randy: [kicks the tots]
Napoleon Dynamite: Ugh! Gross! Freakin' idiot!

This is what I hear in my head now, every time I am cooking anything to do with tater-tots, which is pretty much "tater-tot casserole". But NOT JUST TATER TOT CASSEROLE! This one made it to the top of my list! THIS is what a good casserole should taste like in my book! THESE are left-overs we were fighting over! Serving size: not enough! THIS RIGHT HERE is possibly the best "casserole" I have ever made, and it was a simple Tater-tot casserole! So good-- and would you believe it contained broccoli. :) (I am desperately searching for a substitute-- not because I don't like it- you would think that I could remember that I am totally allergic. I was so sick that night, and I couldn't figure out why until the next morning when I remembered. :)
But let me tell you, it was well worth it!!! (And that is saying something!) Don't you go subbing ANYTHING! This was pure goodness! I beg you to "Go find your own," whether you are "freakin' starving" or not!

Beef & Tater Bake (Simple and Delicious)
4 cups frozen Tater Tots
1 lb. ground beef (I used ground turnkey with a sauted chopped onion in it.)
1 pkg. (16 oz.) frozen chopped broccoli, thawed
1 can (10 3/4 oz.) condensed cream of broccoli soup, undiluted (I used cream of chicken)
1 medium tomato, chopped
1 can 2.8 oz.) french-fried onions, divided
1 cup (4 oz.) shredded Colby-jack cheese, divided
1/3 cup milk
1/4 tsp. garlic powder
1/8 tsp. pepper

Place Tater Tots in an ungreased 13x9 baking dish. Bake, uncovered, at 400 for 10 minutes.

Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in broccoli, soup, tomato, 3/4 cup French-fried onions, 1/2 cup cheese, milk, garlic powder and pepper; heat through. Pour over tater tots.

Cover and bake for 20 minutes, uncover; sprinkle with remaining onions and cheese. Bake 5-10 minutes longer or until cheese is melted. (12 servings)
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Classic No-Bakes

Who doesn't love a no-bake? Something about that ooey-gooey goodness is hard to resist! I love throwing nuts and marshmallows into the mix. (I can't remember where I got this recipe, but it had always worked well for me.) This made a fun family night treat. The girls had fun spooning out the cookies... and snitching their fair share, I might add. :)

Classic No-Bake Cookies
Bring to Boil:
2 cups sugar
1/2 cup milk
1 cube butter

4 T cocoa
Boil for 1 1/2 minutes. Remove from heat.

Then Add and Stir in:
2 tsp vanilla
1/2 cup peanut butter
3 cups oatmeal
1/2 cup coconut
1/2 cup nuts (optional)
small marshmallows (optional)
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Chinese Barbecued Pork Strips

I love some of the Lion House recipes. I have one of their international cookbooks and sometimes I find fun things in there. I tried out this pork and it was really yummy. It reminded me a lot of the pork you get on the kabobs sticks at the Farmers Market that you just can't pass up because the smell is wafting through the booths and making your mouth water. Imagine that smell in your house. Then imagine a very happy husband walking through the door. :) I can't make any promises, but I'm sure good things will come.

Chinese Barbecued Pork Strips
(Lion House International Recipes)

2 lbs pork, cut into 2 inch strips
3 T soy sauce
2 T honey
2 T sugar
2 T orange juice (apple, white grape, or pineapple juice may be substituted)
1 tsp salt
1/2 tsp Oriental Five Spice Powder (recipe follows)
1 clove garlic, minced
1 tsp minced fresh ginger root, or 1/2 tsp ground ginger
1/2 tsp red food coloring (optional)

Put meat strips in a medium bowl. In a small bowl, combine soy sauce, honey, sugar, juice, salt, Five Spice Powder, garlic, ginger, and food coloring. Pour mixture over meat and stir to coat well. Cover and place in refrigerator to marinate 3 to 4 hours or overnight, turning occasionally if necessary.

When ready to cook meat, preheat oven to 325 degrees. Place meat strips in a roasting pan; reserve marinade. (Promise me you will save yourself some scrubbing and put foil under it.) Roast in a preheated oven for 1 1/2 hours, basting occasionally with reserved marinade.

Oriental Five Spice Powder
1 tsp cinnamon
1 tsp anise seeds, crushed
1/2 teaspoon fennel seeds, crushed
1/4 tsp ground black pepper or crushed Szechuan pepper
1/8 tsp ground cloves

Mix ingredients together. Store in tightly covered container. Use in Oriental cooking.
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Tuesday, February 16, 2010

Whole Wheat Apple Scones

I was in the mood for a good breakfast scone yesterday, and my search happily ended here. Scones are so easy when you just do it all in one big bowl. I really liked the apple texture and the crusty top that came from the milk and sugar!

Whole Wheat Apple Scones
Sarah Green, Ilwaco, Washington, Cooking Light, NOVEMBER 2006
  • 1 cup plus 2 tablespoons all-purpose flour (about 5 ounces) (I just made mine 100% whole wheat, using 2 cups of whole wheat flour, and I didn't think they were too heavy.)
  • 1 cup whole wheat flour (about 4 3/4 ounces)
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Dash of ground nutmeg
  • 1/4 cup chilled butter, cut into small pieces
  • 1 cup shredded peeled Granny Smith apple (about 1/2 pound)
  • 1/2 cup 1% low-fat milk
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 2 tablespoons 1% low-fat milk
  • 2 teaspoons sugar

Preheat oven to 425°.

Lightly spoon flours into dry measuring cups and tablespoons; level with a knife. Combine flours, 1/4 cup sugar, and next 5 ingredients (through nutmeg) in a large bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add apple, 1/2 cup milk, and vanilla extract, stirring just until moist (dough will be sticky).

Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands. Divide dough in half; pat each portion into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 5 wedges, cutting into but not through, dough. Brush tops of wedges with 2 tablespoons milk, and sprinkle evenly with 2 teaspoons sugar. Bake at 425° for 15 minutes or until golden. Serve warm.

Nutritional Information

Calories: 170 (27% from fat)
Fat: 5.1g (sat 3g,mono 1.3g,poly 0.3g)
Protein: 3.7g
Carbohydrate: 28.1g
Fiber: 2.1g
Cholesterol: 13mg
Iron: 1.3mg
Sodium: 319mg
Calcium: 84mg
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Butter Horn Rolls

My friend Bekah brought these heavenly rolls to our bread night a little while back, and I have just been anxiously awaiting the recipe. :) They were so buttery and delicious! I DARE you to just have one! (It is impossible... I will totally win! :) This is the roll you dream of sitting on the side of your plate for Sunday dinner. Mmmm! Thanks for sharing Bekah!


2 cups milk
2 t salt
½ cup sugar, plus 2 t sugar
½ cup shortening
2 eggs beaten
2 T yeast (If using SAF yeast, only use 1 T & you don’t have to let it raise separately in the ½ cup of warm water, you just dump the yeast and water and sugar in with the other ingredients)

½ c warm water
approx 7 c flour, divided

Bring milk to a boil in microwave, approximately 5 minutes. Add salt, 1/2 sugar, and the shortening. Combine 4 cups flour to cooled milk mixture, beat then add eggs, beat. In a separate bowl, combine yeast, warm water, and 2 t sugar. Then add yeast mixture to milk mixture. Add 3 cups of flour. Beat well. Let raise. Divide dough in half. Form each half into a ball. Using a rolling pin, roll each ball out onto lightly floured surface. It works well to spread flour on
the counter with a sifter and keep palms of hands covered in soft butter. Spread the top with melted butter. Cut each circle with a pizza cutter into 12 triangles, like a pie. Roll up like a crescent roll, beginning at widest end of triangle. Place close together on a 10 x 13 cookie sheet
4 rolls across and 6 down. Let raise again. Bake 350 17 minutes. Butter tops of rolls while hot.

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