Mmmm. It is that time of year: warm pumpkin something or other, hot chocolate, stew, bread. I love fall. I had purchased a can of pumpkin and had not used it so I decided to make pumpkin tapioca pudding. This is very easy and quite tasty.
2/3 c sugar
3 tbls tapioca
3 c milk
1 can pumpkin (~15 oz)
1 egg, well beaten
1 tsp vanilla
1/4 tsp ground ginger
1/4 tsp ground cloves
1 tsp cinnamon
Combine all ingredients, except vanilla, in medium saucepan. Allow to sit for 5 minutes. Cook over medium heat, stirring constantly, until pudding comes to boil. Remove from heat, stir in vanilla. Cover with plastic wrap and cool.
Tuesday, November 16, 2010
Saturday, November 13, 2010
Squash Applesauce Coffee Cake
I've made this recipe a few times over the summer to use up the bounty from my garden. I have heard nothing but good things about it and have had a lot of requests, so here it is. To be honest, I got this recipe from Allrecipes.com but I have tweaked it a lot from the original, so I don't think you'd be able to find the original anymore.
My recipe calls for summer squash, but you can use zucchini, cooked butternut or acorn squash, or a mixture that strikes your fancy.
Streusel
1/4 c brown sugar
1/4 c sugar
1/4 c flour
1/4 c oats
1/4 c nuts (pecans are best)
1 1/2 tsp cinnamon
3 tbls cold butter
Cake
1/2 c butter-flavored shortening
1 c sugar
2 eggs
2 c squash
1 tsp vanilla
2 c flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp soda
1/2 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg
pinch cloves
1 c applesauce
Cream together shortening and sugar. Add in eggs, squash, vanilla, and spices. Stir in flour. Grease two loaf pans or an 8 x 8 cake pan. Place half the batter in pan, layer in applesauce and 1/2 the streusel. Top with remaining batter and streusel. Bake at 375 for 40 min or until done.
My recipe calls for summer squash, but you can use zucchini, cooked butternut or acorn squash, or a mixture that strikes your fancy.
Streusel
1/4 c brown sugar
1/4 c sugar
1/4 c flour
1/4 c oats
1/4 c nuts (pecans are best)
1 1/2 tsp cinnamon
3 tbls cold butter
Cake
1/2 c butter-flavored shortening
1 c sugar
2 eggs
2 c squash
1 tsp vanilla
2 c flour
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp soda
1/2 tsp salt
1/4 tsp ginger
1/4 tsp nutmeg
pinch cloves
1 c applesauce
Cream together shortening and sugar. Add in eggs, squash, vanilla, and spices. Stir in flour. Grease two loaf pans or an 8 x 8 cake pan. Place half the batter in pan, layer in applesauce and 1/2 the streusel. Top with remaining batter and streusel. Bake at 375 for 40 min or until done.
Tuesday, November 9, 2010
Irish Soda Bread
One of my favorite fall/winter treats is Irish soda bread. I have been making various versions for the past few years that are more like a desert or cake, but I decided to modify one of the recipes that I use to make it more authentic. From what I know about Irish soda bread it is very basic, no eggs, no sugar, no caraway seeds, no raisins! Other recipes that I have found have also used baking powder, yeast, butter, etc. I made a yummy loaf a few days ago and it was as easy to make as it gets. I hope you give it a try, even if you don't bake, and bread scares you, it is hard to mess this one up. This recipe makes one, smallish, loaf.
2 1/4 c flour
1 c buttermilk
1 tsp baking soda
1/4 tsp salt
Preheat the oven to 375F. Mix flour, salt, and baking soda. Stir in buttermilk until mixed. Knead the dough until all of the flour is incorporated and it begins to smooth out (about 5 min). Form the dough into a ball and tuck the sides underneath. Place on un-greased baking sheet. Using a sharp knife, make two shallow cuts in the form of an x on the top of the bread. Bake for 45 min or until bread sounds hollow when you knock on it. (Yes, really, go ahead and knock on the loaf).
This bread is best when eaten warm and the same day it is made. It will last a few days at room temperature but will go rancid if left too long. If you have left-overs, you can microwave a slice or toast it, but you should consider putting some butter and/or jam on it.
2 1/4 c flour
1 c buttermilk
1 tsp baking soda
1/4 tsp salt
Preheat the oven to 375F. Mix flour, salt, and baking soda. Stir in buttermilk until mixed. Knead the dough until all of the flour is incorporated and it begins to smooth out (about 5 min). Form the dough into a ball and tuck the sides underneath. Place on un-greased baking sheet. Using a sharp knife, make two shallow cuts in the form of an x on the top of the bread. Bake for 45 min or until bread sounds hollow when you knock on it. (Yes, really, go ahead and knock on the loaf).
This bread is best when eaten warm and the same day it is made. It will last a few days at room temperature but will go rancid if left too long. If you have left-overs, you can microwave a slice or toast it, but you should consider putting some butter and/or jam on it.
Wednesday, November 3, 2010
Shepherds Pie
I'm trying to make smaller meals and to make life easier on myself by doing some meal preparation ahead of time. This being said, a few days ago I made stuffed green peppers, as you well know. I had 1 lb ground beef, but only needed to use 1/2 lb, so I saved the remaining 1/2 to use for shepherds pie. I was able to use fresh carrots straight out of my garden! Even though the recipe seems small, it yields 4 servings. I suggest serving it with warm buttermilk biscuits.
1/2 lb ground sirloin
1/4 c diced onion
1/4 c diced carrot
1 c frozen mixed vegetables (corn, peas, beans)
1 tbls Worcestershire sauce
2 tbls ketchup
1 c beef broth
4 tbls butter
1/4 c milk
1/4 tsp thyme
2 large russet potatoes
2 tbls flour
salt & pepper
Heat 2 tbls butter over med-high heat, add carrots and onions. Cook for 5 minutes, then add ground beef. Cook until ground beef is cooked through and vegetables are tender. De glaze the pan with the broth, mix in ketchup, Worcestershire sauce, salt, pepper, and thyme. Gradually sprinkle flour into mixture, stirring constantly. Allow sauce to thicken, stirring occasionally. Add frozen vegetables and heat for 5 minutes. Place in 1 qt baking dish.
Meanwhile, peel and dice two potatoes. Place in medium saucepan, cover with water, and add salt. Bring to a boil, reduce heat to med-high and boil for 15 minutes or potatoes are fork-tender. Strain potatoes and put back in hot pot on hot burner. All additional water to cook off, then mash potatoes, add butter while continuing to mash. Add milk, salt, and pepper to taste and consistency.
Top meat and vegetable mixture with mashed potatoes. Place in a preheated 375F oven for 20 minutes. If top does not brown, broil for 5 minutes or until potatoes are golden on top.
1/2 lb ground sirloin
1/4 c diced onion
1/4 c diced carrot
1 c frozen mixed vegetables (corn, peas, beans)
1 tbls Worcestershire sauce
2 tbls ketchup
1 c beef broth
4 tbls butter
1/4 c milk
1/4 tsp thyme
2 large russet potatoes
2 tbls flour
salt & pepper
Heat 2 tbls butter over med-high heat, add carrots and onions. Cook for 5 minutes, then add ground beef. Cook until ground beef is cooked through and vegetables are tender. De glaze the pan with the broth, mix in ketchup, Worcestershire sauce, salt, pepper, and thyme. Gradually sprinkle flour into mixture, stirring constantly. Allow sauce to thicken, stirring occasionally. Add frozen vegetables and heat for 5 minutes. Place in 1 qt baking dish.
Meanwhile, peel and dice two potatoes. Place in medium saucepan, cover with water, and add salt. Bring to a boil, reduce heat to med-high and boil for 15 minutes or potatoes are fork-tender. Strain potatoes and put back in hot pot on hot burner. All additional water to cook off, then mash potatoes, add butter while continuing to mash. Add milk, salt, and pepper to taste and consistency.
Top meat and vegetable mixture with mashed potatoes. Place in a preheated 375F oven for 20 minutes. If top does not brown, broil for 5 minutes or until potatoes are golden on top.
Monday, November 1, 2010
Stuffed Green Peppers
It's getting cold outside and the season for comfort food has arrived. I was very busy this evening, so I had to make this recipe a little different than I usually would have, but it turned out well and was very hands off.
4 large green peppers
1 c long grain rice
1 c spaghetti sauce
1 1/2 c water
1/2 onion, diced
1/2 c mozzarella cheese
1 tsp Italian spices
1/2 tsp garlic powder
1/2 lb ground beef
Brown ground beef in 10" pan w/ lid. Add onions and cook over medium heat until tender. Meanwhile, cut tops off from green peppers, remove stem and dice tops. Add peppers and spices to pan and cook for 5 minutes. Add water, sauce, and rice, bring to boil, cover, and simmer for 25 minutes. Meanwhile, place peppers in baking dish and bake at 375F for 25 min. Fill peppers with rice mixture. Top with sauce and mozzarella cheese. Bake for additional 10 min or until cheese is melted.
If you have the extra time, you can fill the raw peppers with the rice mixture, top with sauce and cheese, and bake for 25 min. Enjoy!
4 large green peppers
1 c long grain rice
1 c spaghetti sauce
1 1/2 c water
1/2 onion, diced
1/2 c mozzarella cheese
1 tsp Italian spices
1/2 tsp garlic powder
1/2 lb ground beef
Brown ground beef in 10" pan w/ lid. Add onions and cook over medium heat until tender. Meanwhile, cut tops off from green peppers, remove stem and dice tops. Add peppers and spices to pan and cook for 5 minutes. Add water, sauce, and rice, bring to boil, cover, and simmer for 25 minutes. Meanwhile, place peppers in baking dish and bake at 375F for 25 min. Fill peppers with rice mixture. Top with sauce and mozzarella cheese. Bake for additional 10 min or until cheese is melted.
If you have the extra time, you can fill the raw peppers with the rice mixture, top with sauce and cheese, and bake for 25 min. Enjoy!
Friday, October 29, 2010
Moroccan Chicken with Couscous
I had paid an exorbitant amount of money for a whole chicken last week and decided to get my buck's worth. So, I washed the chicken, lightly salted and peppered it and then cooked it in the crock pot for 4 hours. I allowed the chicken to cool to room temperature and then placed it in the refrigerator. The next day I ripped that sucker apart and divided the meat into three portions. One portion I froze. One portion I used to make chicken and biscuits. One portion I refrigerated. Tonight, I used the refrigerated chicken pieces to make Moroccan chicken.
The recipe that follows cooks the chicken with the stew, but either method is super tasty. If you have a picky eater in the house (like my family), this is a great way to prepare veggies! This is a modified recipe from All Recipes.com (ID#83565).
1 cup couscous
1 tbls oil
1 medium onion, chopped
2 bay leaves
1/4 tsp ground cloves
1/2 tsp cinnamon
2 tsp cumin
1 tsp ground turmeric
1/4 tsp cayenne pepper
6 chicken pieces (breasts, thighs, legs)
16 oz can garbanzo beans
16 oz can crushed tomatoes
6 c chicken broth
2 carrots, diced
1 zucchini, cubed
1 summer squash, cubed
1/2 eggplant, cubed (optional)
Prepare the couscous per package directions.
Saute the onion and carrots until the onion is tender. Mix in spices, add chicken pieces and cook until browned. Add zucchini, summer squash, and eggplant, cook additional 5 minutes. Add remaining ingredients, bring to a boil, cover and simmer 25 minutes. Serve over couscous.
The recipe that follows cooks the chicken with the stew, but either method is super tasty. If you have a picky eater in the house (like my family), this is a great way to prepare veggies! This is a modified recipe from All Recipes.com (ID#83565).
1 cup couscous
1 tbls oil
1 medium onion, chopped
2 bay leaves
1/4 tsp ground cloves
1/2 tsp cinnamon
2 tsp cumin
1 tsp ground turmeric
1/4 tsp cayenne pepper
6 chicken pieces (breasts, thighs, legs)
16 oz can garbanzo beans
16 oz can crushed tomatoes
6 c chicken broth
2 carrots, diced
1 zucchini, cubed
1 summer squash, cubed
1/2 eggplant, cubed (optional)
Prepare the couscous per package directions.
Saute the onion and carrots until the onion is tender. Mix in spices, add chicken pieces and cook until browned. Add zucchini, summer squash, and eggplant, cook additional 5 minutes. Add remaining ingredients, bring to a boil, cover and simmer 25 minutes. Serve over couscous.
Friday, October 22, 2010
Homemade Mac & Cheese
So you know your favorite boxed mac & cheese? Stop buying it! I started making homemade mac & cheese a few years ago, and though I still eat the boxed stuff from time to time it is not nearly so tasty. I use cellentani pasta because it is corkscrew pasta with lines, so the cheese sticks well to it and the pasta does not become mushy. There are a few alternatives to jazz this basic recipe up. Also, the same technique applies to making fettucini alfredo if you are so inclined.
1 lb Cellentani pasta
1 1/2 c sharp cheddar cheese
2 tbls butter (not margarine)
2 tbls flour
2 c milk
1/4 tsp ground mustard
1/8 tsp cayenne pepper
1/2 c diced onion (optional)
Cook pasta according to package directions. Meanwhile in a medium sauce pan over medium heat, saute onions in butter until translucent. Add flour to pan and stir to combine, allowing the flour to cook for 1-2 minutes. Gradually add the milk and continue stirring until the milk is thick and bubbly. Stir in cheese, ground mustard, and pepper. When pasta is al dente drain, but do not rinse, and return to pot on stove. Allow the excess liquid to cook off in the hot pot. Stir cheese mixture into pasta. Season with salt and pepper to taste.
To make this a hearty meal you can add diced ham, then pour the mac & cheese into a buttered casserole dish. Melt 2 tbls butter and stir into 1 cup panko bread crumbs. Top mac & cheese with bread crumbs and bake in 375F oven for 20 minutes or until golden brown and bubbly.
1 lb Cellentani pasta
1 1/2 c sharp cheddar cheese
2 tbls butter (not margarine)
2 tbls flour
2 c milk
1/4 tsp ground mustard
1/8 tsp cayenne pepper
1/2 c diced onion (optional)
Cook pasta according to package directions. Meanwhile in a medium sauce pan over medium heat, saute onions in butter until translucent. Add flour to pan and stir to combine, allowing the flour to cook for 1-2 minutes. Gradually add the milk and continue stirring until the milk is thick and bubbly. Stir in cheese, ground mustard, and pepper. When pasta is al dente drain, but do not rinse, and return to pot on stove. Allow the excess liquid to cook off in the hot pot. Stir cheese mixture into pasta. Season with salt and pepper to taste.
To make this a hearty meal you can add diced ham, then pour the mac & cheese into a buttered casserole dish. Melt 2 tbls butter and stir into 1 cup panko bread crumbs. Top mac & cheese with bread crumbs and bake in 375F oven for 20 minutes or until golden brown and bubbly.
Thursday, October 21, 2010
Pear and Blueberry Crisp
As you may know, I enjoy cooking. My mom gets the credit for my possession of this fine attribute. Love ya, Mom! I decided to post some of my favorite recipes for you to enjoy. For the most part, they are simple and easy. Most of the time, they'll probably be what I ate for breakfast, dinner, or dessert. As a side note, if the recipe is not original I will make every effort to give credit to my source, but I cannot make any promises.
For dessert tonight I made a pear blueberry crisp using pears, since they are in season, and frozen blueberries. The blueberry oatmeal intensifies the blueberry flavor and adds a little extra texture to the crisp. Let me know if you like it. Enjoy!
1 1/2 cups blueberries
4 pears, peeled and diced
1/4 tsp almond extract
2 tbls cold butter
1 tbls sugar
1/2 tbls tapioca (optional)
3/4 c flour
1/4 c brown sugar
1/4 c sugar
2 packages blueberries & cream instant oatmeal (or plain oatmeal)
Preheat oven to 375F. Butter a 1 qt baking dish, add diced pears, blueberries, almond extract, 1 tbls sugar and tapioca. Mix to combine. In small bowl combine flour, brown sugar, sugar, and oatmeal. Cut in butter until crumbly. Top fruit with crisp mixture and gently pat down. Bake until golden brown and bubbly, approximately 35 min.
Notes: I did not use almonds in the topping, but they would be yummy. This recipe uses a fine crisp top due to extra flour, you could reduce the flour by 1/4 cup if you desire. The tapioca is not necessary, but it acts as a thickener. If you do not have tapioca, sprinkle some flour in with the fruit. The ingredient measurements are approximate, since I do not measure out ingredients for simple desserts. I urge you to experiment :)
For dessert tonight I made a pear blueberry crisp using pears, since they are in season, and frozen blueberries. The blueberry oatmeal intensifies the blueberry flavor and adds a little extra texture to the crisp. Let me know if you like it. Enjoy!
1 1/2 cups blueberries
4 pears, peeled and diced
1/4 tsp almond extract
2 tbls cold butter
1 tbls sugar
1/2 tbls tapioca (optional)
3/4 c flour
1/4 c brown sugar
1/4 c sugar
2 packages blueberries & cream instant oatmeal (or plain oatmeal)
Preheat oven to 375F. Butter a 1 qt baking dish, add diced pears, blueberries, almond extract, 1 tbls sugar and tapioca. Mix to combine. In small bowl combine flour, brown sugar, sugar, and oatmeal. Cut in butter until crumbly. Top fruit with crisp mixture and gently pat down. Bake until golden brown and bubbly, approximately 35 min.
Notes: I did not use almonds in the topping, but they would be yummy. This recipe uses a fine crisp top due to extra flour, you could reduce the flour by 1/4 cup if you desire. The tapioca is not necessary, but it acts as a thickener. If you do not have tapioca, sprinkle some flour in with the fruit. The ingredient measurements are approximate, since I do not measure out ingredients for simple desserts. I urge you to experiment :)
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