tag:blogger.com,1999:blog-86375707763435069332024-03-13T22:01:27.176-07:00Washed By The WaterEven when the storm comesStaceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.comBlogger420125tag:blogger.com,1999:blog-8637570776343506933.post-26019747189914582552024-01-12T12:08:00.000-08:002024-01-15T09:15:11.750-08:00Tourtiere<div style="text-align: left;">230g onions, small dice<br /></div><div style="text-align: left;">12.5g garlic, minced</div><div style="text-align: left;">1 tbsp canola oil</div><div style="text-align: left;">1lb ground beef</div><div style="text-align: left;">1lb ground pork</div><div style="text-align: left;">1/2 tsp Tourtiere spice mix</div><div style="text-align: left;">salt and pepper to taste</div><div style="text-align: left;">350g potatoes, peeled and small dice</div><div style="text-align: left;">6.5 tbsp water</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Tourtiere spice mix:</div><div style="text-align: left;">1.125 tsp cinnamon</div><div style="text-align: left;">1/2 tsp nutmeg</div><div style="text-align: left;">1/8 tsp cloves</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Soften the onions and garlic in the oil until translucent but no colour. Add in meats and spice mix, cook stirring often to break up the meat. Keep cooking until the meat is cooked but not browned. Season with salt and pepper.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add in the water and potatoes, continue cooking stirring often until the potatoes are tender, about 45 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cool, and adjust seasonings as needed.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To assemble:</div><div style="text-align: left;">Roll out 2 doughs, placing one in pie pan, leaving the bottoms a bit longer draping over the edges. Shape the top to just to the size of the top of the pie pan.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Portion 4 cups meat filling into the shell. Place the pastry top over the filling, roll the pastry bottom up to seal.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Using a knife or bread lame, carve designs into top of shell to release steam when baking.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">To bake, preheat oven to 375F, bake for 45-60 minutes until crust is golden brown.</div>Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-13846990085882156352023-12-07T08:39:00.000-08:002023-12-07T08:48:07.910-08:00Company's Coming Whipped Shortbread Cookies<div style="text-align: left;"> 1 cup butter<br /></div><div style="text-align: left;">1/2 cup white sugar</div><div style="text-align: left;">1.5 cups AP flour</div><div style="text-align: left;">1/4 cup cornstarch</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Cream butter and sugar in medium bowl. Beat until light and fluffy.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Add flour and cornstarch gradually while beating continuously. Beat until light. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in 375F oven for 12-14 minutes.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Makes 2.5 dozen (30) cookies.</div>Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-67303638783110666082023-12-07T06:39:00.000-08:002023-12-07T06:39:42.783-08:00Buttermilk Pancakes2 eggs<div>2 cups buttermilk</div><div>2 cups flour</div><div>2 tbsp sugar</div><div>1/2 tbsp baking soda</div><div>Vanilla</div><div>1/4 cup melted butter</div>Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-51577316116458510132023-12-07T06:36:00.000-08:002023-12-07T06:37:37.365-08:00Sourdough255g starter<div>152g water 95°F</div><div><br /></div><div>260g bread flour</div><div>37g whole wheat flour</div><div>6g sea salt</div><div><br /></div><div>Starter and water in mixer. Add flours. Mix on slow for 5 minutes, scrape down sides and mix 10-15 more seconds. Rest 30 minutes.</div><div><br /></div><div>Add salt, mix 5 minutes, scrape, mix 10-15 seconds. Move into bowl. Rest 30 minutes.</div><div><br /></div><div>4-point fold, rest 30 minutes.</div><div><br /></div><div>4-point fold, rest 1 hour.</div><div><br /></div><div>Shape dough on counter, cover, rest 30 minutes. Dough needs to bounce back slowly from a finger poke. Could take up to an hour.</div><div><br /></div><div>Place into rice-floured bannetons. Proof covered overnight in fridge.</div><div><br /></div><div>Baking:</div><div>Preheat pizza stone at 400F
Place on parchment, spray with water. Slash with one long up-down, and three diagonal.</div><div><br /></div><div>Check bread at 25 minutes, through bottom of loaf, should reach 200F. Could take up to 40 minutes.</div><div><br /></div><div>Cool on rack.</div>Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-41349523475376482772023-12-07T06:31:00.000-08:002023-12-07T06:33:31.026-08:00Sourdough Garlic and Oregano Pizza Dough<div style="text-align: left;">375g starter</div><div style="text-align: left;">170g cold water</div><div style="text-align: left;">447g AP flour</div><div style="text-align: left;">3g salt</div><div style="text-align: left;">3g yeast</div><div style="text-align: left;">19g EVOO</div><div style="text-align: left;">19g roasted garlic, mashed</div><div style="text-align: left;">1.5g oregano</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Weigh everything together except flour into mixer, mix. Add flour, mix on speed 1 for 4 minutes. Measure out to 375g portions, bag and refrigerate right away.<br /></div>
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Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-16417339196681311072023-12-07T06:27:00.000-08:002024-02-10T16:36:57.700-08:00Tomato Basil Soup<div style="text-align: left;">300g onion</div><div style="text-align: left;">30ml EVOO</div><div style="text-align: left;">800-1000g tomatoes</div><div style="text-align: left;">1 796ml can fire roasted tomatoes</div><div style="text-align: left;">2 540ml cans tomato juice</div><div style="text-align: left;">50g brown sugar</div><div style="text-align: left;">70ml vegetable soup concentrate</div><div style="text-align: left;">6.5g dried basil (or 13g fresh basil)</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Sautee onions in oil until golden. Add all other ingredients (except if using fresh basil, add while puréeing). Bring to boil, simmer for 30 minutes. Cool.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">When cool enough, puree soup using blender. If using fresh basil, add basil in blender. Strain through fine-mesh sieve.</div>
Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-26720655745410560552023-12-07T06:15:00.000-08:002023-12-07T06:15:02.194-08:00Curried Sweet Potato Coconut Soup<div style="text-align: left;"> 2 tbsp oil<br />1 onion<br />2 tbsp ginger paste (or 1/2 tbsp powder)<br />2 cloves garlic, peeled and minced<br />1/2 tbsp curry powder<br />3/4 tsp turmeric<br />800 g sweet potato<br />200 g carrot, chopped<br />1.25 L veggie stock<br />1 13.5oz can coconut milk</div><div style="text-align: left;"><br />Heat oil. Add onion, ginger, curry, turmeric, cook until onion is soft. Add garlic, cook 1 minute.</div><div style="text-align: left;"><br />Add carrots/sweet potato and stock, bring to boil, reduce to simmer. Cook until veggies are soft. Remove from heat, add coconut milk. Puree until smooth, then strain. Season with salt and white pepper.</div><div style="text-align: left;"><br />Garnish with coconut milk and crunchy chickpeas.</div><p style="text-align: left;"></p>
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Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-66279866140473625462023-12-07T06:11:00.000-08:002023-12-07T06:13:35.335-08:00Cream Drop Scones<div style="text-align: left;">1 1/3 cup flour</div><div style="text-align: left;">2 tsp sugar</div><div style="text-align: left;">2.5-3 tsp baking powder</div><div style="text-align: left;">1 cup cream</div><div style="text-align: left;">Pinch of salt</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Mix it all together and bake at 400 for 10-15 minutes. I think I usually do 11 or 12 minutes.<br /></div><p style="text-align: left;"></p>
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Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-76974957294664166002023-12-07T06:05:00.000-08:002023-12-07T06:09:19.370-08:00Flourless Fudge Cookies<div>Makes 3 dozen</div><div><br />408 g icing sugar<br />3.2 g salt<br />2 g espresso powder (optional)<br />136 g cocoa powder<br />172 g egg whites<br />18 g vanilla<br />360 g dark chocolate chips</div><div><br />Oven 325F</div><div><br /></div><div>Prepare a cookie sheet with parchment sprayed with cooking spray.</div><div><br />By hand, whisk the dry ingredients. Add the wet ingredients and mix until the consistency of syrup. Add the chocolate chips.</div><div><br />Rest in the bowl for 30 minutes before scooping.</div><div><br />Portion cookies onto the sprayed parchment using a 3/4oz scoop, leaving room for them to spread.</div><div><br />Bake 7-9 minutes. They will get shiny and when they're done they will crack.</div><div><br /></div><div>Cool right on the pan. Peel off gently when completely cooled.</div>Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-27687046085728083032023-02-23T15:18:00.007-08:002023-02-23T15:22:47.953-08:00Bacon Chocolate Chip Cookies<div>This is <a href="https://youtube.com/shorts/eych5M7xgF0" target="_blank">B. Dylan Hollis' recipe</a>, so good!!!</div><div><br /></div>1/2 cup bacon grease<div>1/2 cup white sugar</div><div>1/2 cup brown sugar</div><div>1 egg</div><div>Vanilla</div><div><br /></div><div>2 cup flour</div><div>3/4 tsp baking soda</div><div>1 heaping cup chocolate chips</div><div>1/2 cup chopped up bacon (my addition, optional)</div><div><br /></div><div>Whisk first set of ingredients together. Add flour and soda. If too dry, can add some milk. Add chocolate chips (and bacon bits).</div><div><br /></div><div>Chill (I did 1 hour).</div><div><br /></div><div>Bake at 350F for about 12 minutes (mine took over 16).</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUm04xAgxp02k046RdfjFQaEddIkoueHWolXDtnrfG1Z34tNS7jYun26wTgg4mXunecB3RZcEFGlzV50bW0KlMNNZzwyVrFKDDeG3uvraK1LP9gEd5Qqf66tmv3-JFlcDUsdD6fQLBmJcPolzogwaFIJbzRDLlslJs1bgS62sNRyOwH1POKoz1JEuOg/s4000/20230222_175236.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheUm04xAgxp02k046RdfjFQaEddIkoueHWolXDtnrfG1Z34tNS7jYun26wTgg4mXunecB3RZcEFGlzV50bW0KlMNNZzwyVrFKDDeG3uvraK1LP9gEd5Qqf66tmv3-JFlcDUsdD6fQLBmJcPolzogwaFIJbzRDLlslJs1bgS62sNRyOwH1POKoz1JEuOg/s320/20230222_175236.jpg" width="240" /></a></div><br /><div><br /></div>Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-83361190870127026482022-09-08T06:10:00.005-07:002022-09-08T06:21:31.204-07:00Red Lentil and Sweet Potato CurryI found this recipe in our new place, it was on top of the kitchen cupboards in a Hello Fresh bundle. So, hey here's a Hello Fresh recipe, :)<div><b><br /></b></div><div><b>Red Lentil and Sweet Potato Curry with Spinach and Cilantro Rice</b></div><div><b><br /></b></div><div>Serves 2<br />
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKXHwLz2OIWqkpCY9c7X7farle_p2-wew3hK6q25wfMjwN_0vg7-jKZPePMn63b72MDITpA_GD0e4ujz_lSDX6xsRc_tPY8Y2-osxNE1QHq-WmzC84MjsIQixLikhAICD8cGu7Dtb38rKcJTEC66IdbXX0PAdVXpfMZKhDPeHWTbkPJmYkNrkNFqFpA/s3264/7DFD3603-8FC4-47C8-8781-6798B4B34B23.jpeg" style="clear: left; display: block; float: left; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKXHwLz2OIWqkpCY9c7X7farle_p2-wew3hK6q25wfMjwN_0vg7-jKZPePMn63b72MDITpA_GD0e4ujz_lSDX6xsRc_tPY8Y2-osxNE1QHq-WmzC84MjsIQixLikhAICD8cGu7Dtb38rKcJTEC66IdbXX0PAdVXpfMZKhDPeHWTbkPJmYkNrkNFqFpA/w400-h300/7DFD3603-8FC4-47C8-8781-6798B4B34B23.jpeg" width="400" /></a></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>1 cup red lentils, rinsed until water runs clear</div></div><div>3/4 cup basmati rice</div><div>340g sweet potato, diced to 1/2-inch</div><div>160g roma tomato, dice to 1/2-inch</div><div>1 tbsp fresh ginger, finely grated</div><div>14g cilantro, roughly chopped</div><div>1 chili pepper, optional, finely chopped, seeds removed</div><div>113g baby spinach</div><div>56g onion, chopped</div><div>1 tbsp garlic puree</div><div>1 tbsp Indian spice mix</div><div>2 vegetable broth concentrate</div><div>165ml coconut milk</div><div>28g crispy shallots</div><div>Oil</div><div>Salt and pepper</div><div><br /></div><div>Preheat oven to 425F.</div><div><br /></div><div>Toss sweet potatoes with 1 tbsp oil on a parchment-lined baking sheet, and season with salt and pepper. Roast in the middle of the oven, flipping halfway through, until tender, 18-20 minutes.</div><div><br /></div><div>While sweet potatoes roast, bring 1 1/4 cups water to boil in a covered medium pot. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 minutes. Remove pot from heat. Set aside, still covered.</div><div><br /></div><div>While rice cooks, heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then onions and tomatoes. Cook, stirring occasionally, until tender, 4-6 minutes. Add garlic puree, ginger, Indian spice mix, and 1/4 tsp chili pepper (optional). Cook, stirring often, until fragrant, 1-2 minutes. Season with salt and pepper.</div><div><br /></div><div>Add broth concentrate, coconut milk, lentils, and 1 1/2 cups water to the same pan. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring often, until lentils are tender, 12-15 minutes. Note: if needed, thin out with 1-2 tbsp water.</div><div><br /></div><div>When lentils are tender, stir sweet potatoes and spinach into lentil curry. Cook, stirring often, until spinach wilts, 1-2 minutes. Saeson with salt and pepper. Fluff rice with a fork, then stir in half the cilantro and season with salt. Divide rice between plates. Top with lentil and sweet potato curry. Sprinkle crispy shallots and remaining cilantro on top.</div>Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-51467380633561082752022-09-07T10:03:00.002-07:002022-09-08T06:17:07.704-07:00Tomato and Peanut Soup with Sweet Potato and Chickpeas1 tbsp oil<div>1 onion</div><div>2 tbsp fresh grated ginger</div><div>3 cloves garlic, minced</div><div>2 tsp chili powder</div><div>1 1/2 tsp cumin</div><div>1 tsp salt</div><div>4 cups soup broth</div><div>1 540ml can chickpeas</div><div>3 tomatoes, chopped</div><div>1 large sweet potato, diced</div><div>1 large carrot</div><div>1/4-1/3 cup peanut butter</div><div>1/4 finely chopped cilantro stems</div><div>1 handful spinach/chopped kale/swiss chard</div><div>Yogurt, peanuts, cilantro leaves, for garnish</div><div><br /></div><div>Heat oil in large pot. Add onions, cook until soft. Add ginger and garlic, cook for 1-2 minutes. Add spices, cook for 1 minute. Add everything else except spinach, bring to boil. Reduce heat and simmer uncovered 20-30 minutes. Stir in spinach, cook 2-3 minutes until wilted.</div><div><br /></div><div>Slow cooker: put everything except oil and spinach into slow cooker. Cover and cook on low 6 hours. Uncover, stir, break up chunks of sweet potato, and add spinach. Cover, cook 1-2 minutes for spinach to wilt.</div><div><br /></div><div>Serves 8</div>Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-49966928827905834212022-09-07T09:54:00.003-07:002022-09-08T06:15:57.902-07:00Coconut Oatmeal Cookies1 cup white sugar<div>1 cup brown sugar</div><div>2 eggs</div><div>1 cup butter, soft</div><div>2 tsp vanilla</div><div>1 tsp baking soda</div><div>1 tsp baking powder</div><div>1/2 tsp salt</div><div>2 1/2 cups flour</div><div>1 cup shredded coconut</div><div>1 cup oats</div><div>1/2 cup each white chocolate and butterscotch chips</div><div><br /></div><div>Preheat oven to 350F.</div><div><br /></div><div>In a large bowl, cream eggs, sugars, butter, and vanilla until light and fluffy. Add all dry ingredients, mix until combined.
Drop by spoonful onto greased or lined baking sheet. Bake for 9-11 minutes, until set but not over-browned.</div>Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-52431668968081150112021-02-05T10:24:00.004-08:002021-02-05T10:24:41.491-08:00Gnocchi<div style="text-align: left;">7 potatoes, peeled and chopped<br />25g butter<br />1 egg<br />160g flour<br />S&P</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Boil and mash potatoes.</div><div style="text-align: left;">Add rest of ingredients; mix well. Can be made into gnocchi or potato pancakes (stuffed!).</div>Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-39863667479809368342021-01-01T15:26:00.004-08:002021-01-01T15:35:50.962-08:00Turkey SaladI made fantastic turkey salad sammiches today with leftover turkey! I only had dark meat, but I think that just works better. I'm sorry though, I don't measure anything, I just go by sight and taste.<div><br /></div><div>Diced up turkey</div><div>Diced apple</div><div>Minced onion (I used yellow, but I think red would be better)</div><div>Diced pepper (I had orange, but yellow would work)</div><div>Mayo</div><div>White pepper</div><div>Allspice</div><div>Pinch of cumin</div><div>Pinch of chipotle</div><div>Lots of paprika (smoked paprika would be so good!)</div><div><br /></div><div>Mix all together, let sit in fridge for an hour or so to let flavours blend.</div><div><br /></div><div>Now, I just used bread, loaded it up, and popped it in the toaster oven. But it didn't quite have the texture this sammich needed. So I'd suggest either toasting the bread first, or grill it as you cook it. Either way, load up the bread, top with thinly sliced brie, and toast in toaster oven (or grill in a pan, though you might need a lid to help melt the brie). When cheese is nice and melted into the turkey mix, it's done.</div><div><br /></div><div>Top with crushed up toasted almonds, and voila! *chef kiss*</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1beULziYTj08UkANtkP9Tvkwr8BSnGrFa-i2kcoSt7SpoQE-7YXjZLuDiRMV7aCi-Hbe92w23xAqYOnQwZ48q_AZ8Mf5G1GhWqA5ZQMgQUP-rmTXGrWwAaILYqbc22eYzkk9zHGTgBJc/s720/Turkey+Salad+Sammich.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="720" height="549" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW1beULziYTj08UkANtkP9Tvkwr8BSnGrFa-i2kcoSt7SpoQE-7YXjZLuDiRMV7aCi-Hbe92w23xAqYOnQwZ48q_AZ8Mf5G1GhWqA5ZQMgQUP-rmTXGrWwAaILYqbc22eYzkk9zHGTgBJc/w549-h549/Turkey+Salad+Sammich.jpg" width="549" /></a><span style="text-align: center;"><br /></span></div><div><span style="text-align: center;"><br /></span></div><div><span style="text-align: center;">(I know the picture isn't great, but ehn, I don't have the best phone camera lol)</span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div>Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-20310219857268280222020-12-16T15:48:00.004-08:002020-12-16T15:50:23.356-08:00Honey Ginger SauceCan't refind the website I got this from, but luckily I still had the word document open with the ingredient list (in bigger font so I can see it at the stove from the table lol).<div><br /></div><div>½ cup honey</div><div>2 tbsp soy sauce</div><div>1 tbsp ginger</div><div>1 tbsp garlic</div><div>½ tsp chili powder (optional)</div><div><br /></div><div>Put all ingredients in pan, bring to boil. Reduce heat to medium, cook sauce until reduced by half. Sauce will bubble up while cooking, so keep stirring.</div>Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-28875570605495653722020-11-19T09:56:00.000-08:002020-11-19T09:56:37.316-08:00Tomato Bisque2lb ripe tomatoes, chopped
1 med. onion, thinly sliced
1 tbsp butter
1 bay leaf
1 tbsp brown sugar, packed
1 tsp dried basil
2 whole cloves
1 tsp salt
1/2 tsp pepper
2 cups light cream
1 cup milk
2 tbsp chopped chives
Peel and seed tomatoes. Saute onion in butter, add tomatoes. Add bay leaf, sugar, cloves, s&p, and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
Remove bay leaf and cloves, transfer soup to blender to puree. Strains. Add cream and milk, heat through.
Serve sprinkled with chives.Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-18928567420473232482019-10-03T12:54:00.000-07:002019-10-03T13:04:14.099-07:00Refried Beans1/2 cup diced onions<br />
1 tsp minced garlic<br />
1/2 tsp chili powder<br />
1 cup canned, drained and rinsed white kidney beans<br />
1/3 cup chicken stock<br />
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In small skillet, saute onions, garlic, and chili powder for 3 minutes. Add beans and stock, cover and simmer for 5 minutes. Puree beans in food processor. Add more water if too thick.Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-75459748868631359892019-10-03T12:51:00.000-07:002019-10-03T13:04:19.420-07:00Gingersnaps1 cup packed brown sugar<br />
1 cup butter<br />
1 cup molasses<br />
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Stir together in pot. Bring to boil, remove from heat, and cool.<br />
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Add:<br />
5 1/4 cups flour<br />
1 tbsp ground ginger<br />
1 tsp salt<br />
<br />
Stir well. Dissolve 1 tsp baking soda in 2 tbsp hot water. Add to dough. Add 1 tbsp vinegar and 1 egg. Mix until blended. Roll into balls, and roll balls in sugar. Place on greased baking sheet. Bake at 300F for 15 minutes. Makes 5 dozen.Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-56818530806815619442019-10-03T12:49:00.002-07:002019-10-03T13:04:24.664-07:00Date Squares3/4 cup butter<br />
1 cup brown sugar<br />
1.5 cups flour<br />
1 tsp baking soda<br />
1 3/4 cups rolled oats<br />
1/4 tsp salt<br />
<br />
Mix until crumbly.<br />
<br />
1 lb dates<br />
1/2 cup strong coffee<br />
1 tbsp margarine<br />
A little lemon juice<br />
<br />
Mix and cook on medium heat until thick.<br />
<br />
Spread half of crumb mix in 9x13 pan, press down hard. Spread on date mix, top with rest of crumb mix. Bake at 350F for 30 minutes.Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-59951554887611813132019-10-03T12:47:00.001-07:002019-10-03T13:04:30.553-07:00Buttertarts2 eggs<br />
1 tbsp vinegar<br />
1 tsp vanilla<br />
1 cup raisins<br />
1.5 cups brown sugar<br />
1/4 cup melted butter<br />
<br />
Mix and pour into tart shells. Bake at 350F for 25-30 minutes. Makes 2 dozen.Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-65697239345810091412019-10-03T12:46:00.002-07:002019-10-03T13:04:36.954-07:00Shortbread Cookies1 cup butter, soft<br />
1/2 cup brown sugar<br />
1 tsp vanilla<br />
1/4 tsp salt<br />
2 cups flour<br />
1 tsp cornstarch<br />
<br />
Whip butter, sugar, vanilla, and salt. Add cornstarch, and flour 1/2 cup at a time. Blend until soft and pliable. Make balls of dough, place on baking sheet, flatten with fork. Bake at 350F for 12-15 minutes. Makes 2 dozen.Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-59104414947066158942019-10-03T12:45:00.000-07:002019-10-03T13:04:43.267-07:00Moroccan Lentil Soup1 tbsp oil<br />
1 chopped onion<br />
1 chopped carrot<br />
1 minced garlic clove<br />
1 tsp cumin<br />
1 tsp onion salt<br />
1/2 tsp nutmeg<br />
1/2 tsp cinnamon<br />
1/2 tsp ginger<br />
1/2 tsp coriander<br />
1/2 tsp pepper<br />
4 cups broth<br />
1.5 cup dried lentils<br />
Fresh parsley<br />
Yogurt<br />
<br />
Heat oil in pot on medium heat. Add onion, garlic, and spices, cook, stirring often, for 5 minutes. Add broth, bring to boil. Cook lentils as per instructions, then add to pot. Simmer 7-10 minutes. Puree hot soup. Stir in fresh parsley, and serve with dollop of yogurt in center and naan bread.Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-35534530888027331822019-10-03T12:42:00.001-07:002019-10-03T13:04:59.071-07:00Yorkshire Pudding1 cup flour<br />
2 eggs<br />
1/2 tsp salt<br />
1 cup milk<br />
2 tbsp oil<br />
<br />
Beat first 4 ingredients. Cover 9x9 pan with oil, and place in 450F oven until hot. Pour in batter 1/4" thick. Bake 30 minutes.Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0tag:blogger.com,1999:blog-8637570776343506933.post-83277486642089423282019-10-03T12:41:00.001-07:002019-10-03T13:05:05.555-07:00Pomodoro Sauce6 tomatoes<br />
4 garlic cloves<br />
Olive oil to coat pan<br />
4 fresh basil leaves<br />
sea salt to taste<br />
<br />
Puree tomatoes. Saute garlic until tender. Add tomatoes, simmer 20 minutes. Add basil and salt, remove from heat. Blend until smooth.Staceyhttp://www.blogger.com/profile/12723103594539009675noreply@blogger.com0