Posted by lorna-organic 7NM on Tue, Mar 31, 09 at 23:43
SHRIMP BALLS
(makes about twenty-four, or you can use mixture in ramekins and double the baking time)
1-1/2 pounds raw, rough chopped shrimp (3" long shrimp)
3 cups cracker crumbs
1/2 cup diced shallots
4 raw eggs
1/2 cup mayonnaise
1/2 cup diced celery
Beat eggs, stir in mayonnaise, add remaining ingredients and stir carefully. No salt is necessary because the crackers are salted. Roll mixture between your palms to form 1" balls. Place on greased baking sheet. Bake at 450 for 15 minutes. If using ceramic ramekins reduce oven temp to 350 and bake for 30 minutes.
If you like spicy, you might want to add a couple of drops of hot sauce before you beat the eggs. Serve shrimp balls with homemade tartar sauce.
TARTAR SAUCE
1 cup mayonnaise
1 cup chopped green olives
1 cup chopped sweet pickles
1/2 cup capers
1/2 cup lemon juice
1 cup chopped shallots or red onions
Mix all ingredients and chill well before serving.
Showing posts with label lorna-organic. Show all posts
Showing posts with label lorna-organic. Show all posts
Wednesday, April 1, 2009
Wednesday, March 18, 2009
Colcannon (Irish Mashed Potatoes w/Cabbage)
Posted by lorna-organic 7NM on Tue, Mar 17, 09 at 9:13
COLCANNON (Irish mashed potatoes with cabbage)
cabbage, fresh, 1 head, medium, or 1 head of kale
2 leeks or an onion
4 tbsp salted butter
5 large raw potatoes
1 tsp salt
1/8-1/4 tsp. ground black pepper
Chop cabbage or kale in thin ribbons. boil in salted water until soft.
Clean leaks well. Slice white part of leeks and saute in butter until soft, or chop onions and saute until soft. Stir butter and leeks/onions into cabbage/kale. Peel and steam potatoes until soft. Mash the potatoes, then blend with cabbage mixture. Serve.
IRISH SODA BREAD
2 cups white flour (+ a bit more in reserve for the kneading)
2 cups whole wheat flour
1 tsp. baking powder (Rumford's or other non-aluminum type)
1 tsp. baking soda
1/4 tsp. salt
1/2 cup currants or sultanas (yellow raisins)
1-1/2 tsps. caraway seeds
approx. 1-1/4 to 1-1/2 cups buttermilk (enough to make dough hold together)
Oven 375. In a large mixing bowl, place flours, baking powder, baking soda, salt and stir together, stir in fruit and caraway seeds. Add sufficient buttermilk to make a firm dough, which is not dry. When dough has formed into a nice firm ball, sprinkle with about one tablespoon of flour and knead lightly until dough is smooth, about two minutes.
Form dough into a circle by tucking edges in repeatedly. When you have a plump circle of dough, place it on a parchment covered baking sheet (or lightly oiled baking sheet). Score bread with a sharp knife, make an X across the top. Bake for 35-40 minutes. Bread is done when it sounds hollow, when rapped across the bottom with your knuckles. One loaf produces about fifteen slices of bread. Good for corned beef sandwiches, or just toasted spread with butter (and perhaps marmalade).
COLCANNON (Irish mashed potatoes with cabbage)
cabbage, fresh, 1 head, medium, or 1 head of kale
2 leeks or an onion
4 tbsp salted butter
5 large raw potatoes
1 tsp salt
1/8-1/4 tsp. ground black pepper
Chop cabbage or kale in thin ribbons. boil in salted water until soft.
Clean leaks well. Slice white part of leeks and saute in butter until soft, or chop onions and saute until soft. Stir butter and leeks/onions into cabbage/kale. Peel and steam potatoes until soft. Mash the potatoes, then blend with cabbage mixture. Serve.
IRISH SODA BREAD
2 cups white flour (+ a bit more in reserve for the kneading)
2 cups whole wheat flour
1 tsp. baking powder (Rumford's or other non-aluminum type)
1 tsp. baking soda
1/4 tsp. salt
1/2 cup currants or sultanas (yellow raisins)
1-1/2 tsps. caraway seeds
approx. 1-1/4 to 1-1/2 cups buttermilk (enough to make dough hold together)
Oven 375. In a large mixing bowl, place flours, baking powder, baking soda, salt and stir together, stir in fruit and caraway seeds. Add sufficient buttermilk to make a firm dough, which is not dry. When dough has formed into a nice firm ball, sprinkle with about one tablespoon of flour and knead lightly until dough is smooth, about two minutes.
Form dough into a circle by tucking edges in repeatedly. When you have a plump circle of dough, place it on a parchment covered baking sheet (or lightly oiled baking sheet). Score bread with a sharp knife, make an X across the top. Bake for 35-40 minutes. Bread is done when it sounds hollow, when rapped across the bottom with your knuckles. One loaf produces about fifteen slices of bread. Good for corned beef sandwiches, or just toasted spread with butter (and perhaps marmalade).
Friday, March 6, 2009
Not the Usual Low Cal Cheesecake--Butternut
Posted by lorna-organic 7NM on Mon, Mar 2, 09 at 4:01
Not the Usual Low Cal Cheesecake--Butternut
1 eight ounce package of cream cheese
3-1/2 cups roasted butternut chunks
1/4 cup maple syrup
1/4 tsp. cinnamon
a dash of freshly grated nutmeg
3 large eggs
1/2 cup white flour
Graham Cracker Crust
1/2 a sleeve of graham crackers
1/3 cup melted butter
1/3 cup brown sugar
Put graham crackers into food processor, whirl until you have crumbs. Add melted butter and brown sugar, whirl until well mixed. Press graham cracker mixture into the bottom of a buttered 8-9" spring form pan, pressing the mixture up the side of the pan as far as you can, about 1/2". Bake at 350 for twelve minutes.
Cut cream cheese into large chunks, place in food processor, along with butternut and maple syrup. Blend well. Add spices and three eggs. Blend well. Add flour, again, blend well. Pour mixture into graham cracker crust. Bake at 350 for one hour. Cool for half an hour before releasing spring on baking pan. Refrigerate when cool. Will taste best if allowed to set for several hours before serving.
This cheesecake has about one quarter the amount of fat of a regular cheesecake. The sugar and maple syrup represent about one quarter of the normal amount of sweetener in cheesecake. The recipe is my own.
Not the Usual Low Cal Cheesecake--Butternut
1 eight ounce package of cream cheese
3-1/2 cups roasted butternut chunks
1/4 cup maple syrup
1/4 tsp. cinnamon
a dash of freshly grated nutmeg
3 large eggs
1/2 cup white flour
Graham Cracker Crust
1/2 a sleeve of graham crackers
1/3 cup melted butter
1/3 cup brown sugar
Put graham crackers into food processor, whirl until you have crumbs. Add melted butter and brown sugar, whirl until well mixed. Press graham cracker mixture into the bottom of a buttered 8-9" spring form pan, pressing the mixture up the side of the pan as far as you can, about 1/2". Bake at 350 for twelve minutes.
Cut cream cheese into large chunks, place in food processor, along with butternut and maple syrup. Blend well. Add spices and three eggs. Blend well. Add flour, again, blend well. Pour mixture into graham cracker crust. Bake at 350 for one hour. Cool for half an hour before releasing spring on baking pan. Refrigerate when cool. Will taste best if allowed to set for several hours before serving.
This cheesecake has about one quarter the amount of fat of a regular cheesecake. The sugar and maple syrup represent about one quarter of the normal amount of sweetener in cheesecake. The recipe is my own.
Thursday, February 5, 2009
Two Versions of Shepherd's Pie
Posted by lorna-organic on Tue, Feb 3, 09 at 10:36
Two Versions of Shepherd's Pie
Shepherd's Pie is great COMFORT food. Mashed potatoes are the "crust" of your main dish pie. The traditional version is to spread leftover mashed potatoes into a pie plate, then fill with loose cooked ground beef, onion, carrot and gravy. Peas can be added. Carefully smooth a thin layer of mashed potatoes around the edges of the top, leaving a circle of the filling exposed. Bake at 350 until potatoes begin to brown.
I created a variation using sweet potatoes and ground pork. I spice the pork with mustard, sage, thyme and garlic to create a sausage flavor. Cook and mash sweet potatoes. Line a pie plate with sweet potatoes. Fill with cooked loose cooked ground pork, gravy and onions. Spread a thin layer of mashed sweet potatoes around the edges of the top, leaving a circle of filling exposed. Bake for about 30 minutes at 350. Ground beef can be substituted for the pork.
Cook a pound of meat to the halfway point on high flame to brown it and bring the fat out. Pour off the fat. Add chopped onion, carrot. salt and pepper to taste. To make the gravy, sprinkle 1 tblsp. of flour onto the loose meat, stir in and cook for 5 minutes. Add two cups of boiling water, stir in rapidly. Simmer for about ten minutes.
Two Versions of Shepherd's Pie
Shepherd's Pie is great COMFORT food. Mashed potatoes are the "crust" of your main dish pie. The traditional version is to spread leftover mashed potatoes into a pie plate, then fill with loose cooked ground beef, onion, carrot and gravy. Peas can be added. Carefully smooth a thin layer of mashed potatoes around the edges of the top, leaving a circle of the filling exposed. Bake at 350 until potatoes begin to brown.
I created a variation using sweet potatoes and ground pork. I spice the pork with mustard, sage, thyme and garlic to create a sausage flavor. Cook and mash sweet potatoes. Line a pie plate with sweet potatoes. Fill with cooked loose cooked ground pork, gravy and onions. Spread a thin layer of mashed sweet potatoes around the edges of the top, leaving a circle of filling exposed. Bake for about 30 minutes at 350. Ground beef can be substituted for the pork.
Cook a pound of meat to the halfway point on high flame to brown it and bring the fat out. Pour off the fat. Add chopped onion, carrot. salt and pepper to taste. To make the gravy, sprinkle 1 tblsp. of flour onto the loose meat, stir in and cook for 5 minutes. Add two cups of boiling water, stir in rapidly. Simmer for about ten minutes.
Thursday, October 2, 2008
Summer Squash Frittata
Posted by lorna-organic NM7 on Tue, Sep 30, 08 at 21:57
Fall is here but I am posting a summer recipe because potatoes or other vegetables can be substituted for summer squash. It is a good use for leftover vegetables. This is my own recipe.
Summer Squash Frittata
Ingredients
2 tsps. olive oil
1 tsp. butter
2 medium size summer squash, diced
1/2 cup chopped onion
3 eggs, beaten
1 Tblsp. water
salt and pepper to taste
1/4 cup shredded Monterey Jack, cheddar cheese or other cheese which melts well
Heat the oil and butter in a small cast iron or other oven-safe skillet. Swirl mixture around so that sides and bottom of skillet are coated.
Sautee the squash and onions until mostly cooked. Beat eggs well using fork, mix in water, salt and pepper. Pour eggs on top of squash and onions. Do not stir. As sides begin to set, lift edges carefully and allow uncooked eggs to slide to the bottom, repeat until frittata resembles an omelet. Top with shredded cheese when eggs are almost set. Finish off in 350 degree F oven, bake for 15 minutes. Cut into quarters, use spatula to lift wedges from pan. Serves two.
Fall is here but I am posting a summer recipe because potatoes or other vegetables can be substituted for summer squash. It is a good use for leftover vegetables. This is my own recipe.
Summer Squash Frittata
Ingredients
2 tsps. olive oil
1 tsp. butter
2 medium size summer squash, diced
1/2 cup chopped onion
3 eggs, beaten
1 Tblsp. water
salt and pepper to taste
1/4 cup shredded Monterey Jack, cheddar cheese or other cheese which melts well
Heat the oil and butter in a small cast iron or other oven-safe skillet. Swirl mixture around so that sides and bottom of skillet are coated.
Sautee the squash and onions until mostly cooked. Beat eggs well using fork, mix in water, salt and pepper. Pour eggs on top of squash and onions. Do not stir. As sides begin to set, lift edges carefully and allow uncooked eggs to slide to the bottom, repeat until frittata resembles an omelet. Top with shredded cheese when eggs are almost set. Finish off in 350 degree F oven, bake for 15 minutes. Cut into quarters, use spatula to lift wedges from pan. Serves two.
Wednesday, September 3, 2008
Falafel
Posted by lorna-organic on Tue, Sep 2, 08 at 23:47
FALAFEL
Ingredients:
• 1 15 oz. can chickpeas, drained
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon coriander
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 2 tablespoons flour
• oil for frying (canola or vegetable)
Preparation:
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (2-5 minutes).
Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce.
Recipe copied from About.com
FALAFEL
Ingredients:
• 1 15 oz. can chickpeas, drained
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon coriander
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 2 tablespoons flour
• oil for frying (canola or vegetable)
Preparation:
Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add flour and combine well.
Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor. You want the result to be a thick paste.
Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.
Fry in 2 inches of oil at 350 degrees until golden brown (2-5 minutes).
Serve falafel by itself, or with hot pita bread with veggies, hummus, or tahini sauce.
Recipe copied from About.com
Tuesday, September 2, 2008
Old English Fruit Cake
Posted by lorna-organic on Mon, Sep 1, 08 at 16:49
Old English Fruit Cake
(oven 275 degrees F)
This recipe requires the use of several large bowls for preparation. A large bread bowl is necessary to hold the finished batter, when all of the goodies have been incorporated.
1 pound butter
1 pound light brown sugar
9 eggs
2 tblsps. milk
1 pound regular white floor
2 tsps. mace
2 tsps. cinnamon
1 tsp. baking soda
2 pounds dried currants
1 pound seeded dark raisins
1 pound golden (sultana) raisins
8 oz. glace fruits (fruit cake mix)
8 oz. glace pineapple, but into bite size pieces
8 oz. glace green cherries, cut in half (optional)
1 pound whole pecans (be careful to check for shells before adding nuts)
approx. 2 cups of rum, brandy, or sherry
2 packages of cheese cloth
First sort your dried fruits to pick out any stems. Put all dried fruits into a colander and wash fruits. Use kitchen towel to partially dry fruits. Place dried fruits into large bread bowl, mix in glaced fruits, add 3 tablespoons liquor, mix well, then set aside. I usually prepare the fruits the night before.
Separate the eggs. Beat egg whites until stiff, adding half of the brown sugar, set aside. Cream butter , adding half the brown sugar, mix well. Beat the egg yolks until thick, beat yolks into butter mixture, along with the milk. Fold in egg white mixture.
Sift flour, baking soda, mace and cinnamon. Stir into butter mixture, then stir batter into fruit mixture by hand. This recipe creates a large volume of batter!
Grease and flour baking tins. I usually get 2 full loaf size cakes, 6 half loaf cakes, plus 2 minis from one recipe. Place pan of hot water in the bottom of a 275 degree oven for the purpose of creating steam. Put your cakes on the racks of the oven, and bake for one hour. Smallest cakes should be done in 50 minutes, continue to bake larger cakes until they test done with a toothpick. Largest cakes usually bake in 1-1/2 hours.
Thoroughly cool cakes on racks before wrapping each cake in liquor soaked cheese cloth. Wrap well in plastic and store in cool, dark cupboard. Allow cakes to ripen for at least six weeks. Cakes will keep well for several months. It is a good idea to re-wet cheesecloth with liquor every three months for long term storage.
Old English Fruit Cake
(oven 275 degrees F)
This recipe requires the use of several large bowls for preparation. A large bread bowl is necessary to hold the finished batter, when all of the goodies have been incorporated.
1 pound butter
1 pound light brown sugar
9 eggs
2 tblsps. milk
1 pound regular white floor
2 tsps. mace
2 tsps. cinnamon
1 tsp. baking soda
2 pounds dried currants
1 pound seeded dark raisins
1 pound golden (sultana) raisins
8 oz. glace fruits (fruit cake mix)
8 oz. glace pineapple, but into bite size pieces
8 oz. glace green cherries, cut in half (optional)
1 pound whole pecans (be careful to check for shells before adding nuts)
approx. 2 cups of rum, brandy, or sherry
2 packages of cheese cloth
First sort your dried fruits to pick out any stems. Put all dried fruits into a colander and wash fruits. Use kitchen towel to partially dry fruits. Place dried fruits into large bread bowl, mix in glaced fruits, add 3 tablespoons liquor, mix well, then set aside. I usually prepare the fruits the night before.
Separate the eggs. Beat egg whites until stiff, adding half of the brown sugar, set aside. Cream butter , adding half the brown sugar, mix well. Beat the egg yolks until thick, beat yolks into butter mixture, along with the milk. Fold in egg white mixture.
Sift flour, baking soda, mace and cinnamon. Stir into butter mixture, then stir batter into fruit mixture by hand. This recipe creates a large volume of batter!
Grease and flour baking tins. I usually get 2 full loaf size cakes, 6 half loaf cakes, plus 2 minis from one recipe. Place pan of hot water in the bottom of a 275 degree oven for the purpose of creating steam. Put your cakes on the racks of the oven, and bake for one hour. Smallest cakes should be done in 50 minutes, continue to bake larger cakes until they test done with a toothpick. Largest cakes usually bake in 1-1/2 hours.
Thoroughly cool cakes on racks before wrapping each cake in liquor soaked cheese cloth. Wrap well in plastic and store in cool, dark cupboard. Allow cakes to ripen for at least six weeks. Cakes will keep well for several months. It is a good idea to re-wet cheesecloth with liquor every three months for long term storage.
Friday, August 1, 2008
Calabacitas (vegetable side dish)
Posted by lorna-organic on Fri, Aug 1, 08 at 1:44
Calabacitas (vegetable side dish)
Calabacita is a type of Mexican summer squash. The squash is striped white and green, and resembles a fat zuchinni. Any summer squash can be used for this recipe.
1 tblsp. of cooking oil
2 cups of cubed summer squash
1 medium size onion, diced
2 cups of frozen corn (or fresh corn cut from the cob)
dash of salt
1 small can of green chilies (optional)
Saute squash and onion in oil until limp. Add corn, salt and chilies, put lid on and simmer for another minute or so. Shredded jack cheese can be used as a garnish.
Calabacitas (vegetable side dish)
Calabacita is a type of Mexican summer squash. The squash is striped white and green, and resembles a fat zuchinni. Any summer squash can be used for this recipe.
1 tblsp. of cooking oil
2 cups of cubed summer squash
1 medium size onion, diced
2 cups of frozen corn (or fresh corn cut from the cob)
dash of salt
1 small can of green chilies (optional)
Saute squash and onion in oil until limp. Add corn, salt and chilies, put lid on and simmer for another minute or so. Shredded jack cheese can be used as a garnish.
Mock Pâté
Posted by lorna-organic NM on Thu, Jul 31, 08 at 20:47
Mock Pâté (from leftover meat)
A food processor is necessary for this pate. Use about one and a half cups of leftover steak, pork chops, or roasts. Place in food processor with one shallot, or 1/4 cup of red onion. Add 1/4 cup of butter, and a 1/4 cup sour cream. To jazz up the flavor add a small can of green chilies, a dash of hot sauce, a dash of steak sauce--whatever flavor you like. Process until the mixture is the consistency of pate. Refrigerate to marry the flavors. Use for making sandwiches, or as a spread on crackers.
Mock Pâté (from leftover meat)
A food processor is necessary for this pate. Use about one and a half cups of leftover steak, pork chops, or roasts. Place in food processor with one shallot, or 1/4 cup of red onion. Add 1/4 cup of butter, and a 1/4 cup sour cream. To jazz up the flavor add a small can of green chilies, a dash of hot sauce, a dash of steak sauce--whatever flavor you like. Process until the mixture is the consistency of pate. Refrigerate to marry the flavors. Use for making sandwiches, or as a spread on crackers.
Wednesday, July 2, 2008
Lorna’s Oatbran Maple Muffins
Posted by lorna-organic 6NM on Wed, Jul 2, 08 at 8:42
Lorna’s Oatbran Maple Muffins
This is my own recipe. I developed it many years ago. It is low in fat.
Oven 375 degrees F
1-1/2 Cups oatbran
1 Cup white flour
1 tsp. baking powder
¾ Cup maple syrup
1 tsp. of olive or vegetable oil
1 tsp. baking soda mixed with
1 Cup milk
½-1 cup dried fruit (currants, sultanas cranberries, blueberries), or fresh blueberries*
Use medium sized bowl. Stir dry ingredients using a wooden spoon. Stir in wet ingredients. Stir lightly, muffins do not require a lot of mixing. Stir in your dried fruit. Line your muffin pans with paper liners, or grease the pans. Fill the muffin cups to the top. Bake for approximately18 minutes, until the tops of the muffins are lightly browned.
*If using fresh blueberries, fill the muffin cup halfway, put on a layer of blueberries and top off with enough batter to fill the muffin cup. Mixing fresh blueberries into the batter causes color streaking, which isn’t attractive.
Lorna’s Oatbran Maple Muffins
This is my own recipe. I developed it many years ago. It is low in fat.
Oven 375 degrees F
1-1/2 Cups oatbran
1 Cup white flour
1 tsp. baking powder
¾ Cup maple syrup
1 tsp. of olive or vegetable oil
1 tsp. baking soda mixed with
1 Cup milk
½-1 cup dried fruit (currants, sultanas cranberries, blueberries), or fresh blueberries*
Use medium sized bowl. Stir dry ingredients using a wooden spoon. Stir in wet ingredients. Stir lightly, muffins do not require a lot of mixing. Stir in your dried fruit. Line your muffin pans with paper liners, or grease the pans. Fill the muffin cups to the top. Bake for approximately18 minutes, until the tops of the muffins are lightly browned.
*If using fresh blueberries, fill the muffin cup halfway, put on a layer of blueberries and top off with enough batter to fill the muffin cup. Mixing fresh blueberries into the batter causes color streaking, which isn’t attractive.
Double Blueberry Lemon Breakfast Bars
Posted by lorna-organic 6NM on Mon, Jun 30, 08 at 17:13
Double Blueberry Lemon Breakfast Bars
Crust:
18 honey whole wheat, or regular, graham crackers
3 tblsps. olive oil
pinch of salt
½ tsp. of cinnamon
2 tblsps. packed light brown sugar
Filling:
¼ cup whole wheat flour
¼ tsp baking powder
pinch of salt
3 eggs
¼ cup packed light brown sugar
1 tsp. grated lemon peel
¾ cup dried blueberries
¼ cup lemon juice
1 cup fresh blueberries
½ cup chopped walnuts
Heat oven to 350 degrees F. Use 8" inch square baking pan. Spray pan with oil (cooking spray) to prevent sticking.
Process graham crackers in food processor until finely ground. Or, put them in a plastic bag, and crush them with a rolling pin. You should have about 1-1/2 cups of fine crumbs. Mix crumbs with other crust ingredients and press into your baking pan. Bake for 8 minutes to set crust. Cool slightly on wire rack.
Sitr flour, baking powder and salt together in small bowl. Add eggs, brown sugar, lemon juice and lemon zest. Beat until frothy. (Sugar should dissolve during beating.) Stir in dried blueberries. Pour batter on top of your somewhat cooled crumb crust. Sprinkle fresh blueberries evenly over the top, then sprinkle chopped walnuts evenly over the top. Bake for about thirty minutes. Cool on wire rack for thirty minutes, then cut into twelve bars. Leave bars in pan to finish cooling for about an hour.
Recipe adapted from a recipe in "Cooking Pleasures" magazine June/July 2008. The original recipe calls for 2 tblsps. minced fresh ginger rather than cinnamon for the crust. It calls for 2 tsps. of lemon zest in the filling, and ½ cup fresh blueberries. It also calls for toasting the walnuts prior to use. I think toasted walnuts are bitter, so I omitted toasting.
Double Blueberry Lemon Breakfast Bars
Crust:
18 honey whole wheat, or regular, graham crackers
3 tblsps. olive oil
pinch of salt
½ tsp. of cinnamon
2 tblsps. packed light brown sugar
Filling:
¼ cup whole wheat flour
¼ tsp baking powder
pinch of salt
3 eggs
¼ cup packed light brown sugar
1 tsp. grated lemon peel
¾ cup dried blueberries
¼ cup lemon juice
1 cup fresh blueberries
½ cup chopped walnuts
Heat oven to 350 degrees F. Use 8" inch square baking pan. Spray pan with oil (cooking spray) to prevent sticking.
Process graham crackers in food processor until finely ground. Or, put them in a plastic bag, and crush them with a rolling pin. You should have about 1-1/2 cups of fine crumbs. Mix crumbs with other crust ingredients and press into your baking pan. Bake for 8 minutes to set crust. Cool slightly on wire rack.
Sitr flour, baking powder and salt together in small bowl. Add eggs, brown sugar, lemon juice and lemon zest. Beat until frothy. (Sugar should dissolve during beating.) Stir in dried blueberries. Pour batter on top of your somewhat cooled crumb crust. Sprinkle fresh blueberries evenly over the top, then sprinkle chopped walnuts evenly over the top. Bake for about thirty minutes. Cool on wire rack for thirty minutes, then cut into twelve bars. Leave bars in pan to finish cooling for about an hour.
Recipe adapted from a recipe in "Cooking Pleasures" magazine June/July 2008. The original recipe calls for 2 tblsps. minced fresh ginger rather than cinnamon for the crust. It calls for 2 tsps. of lemon zest in the filling, and ½ cup fresh blueberries. It also calls for toasting the walnuts prior to use. I think toasted walnuts are bitter, so I omitted toasting.
Wednesday, June 11, 2008
Soutwest Rice Salad
Posted by lorna-organic on Wed, Jun 11, 08 at 21:01
(from the Epicurious Web site) There are versions which add sliced roasted, or grilled chicken. Queso Fresco means (Mexican) fresh cheese. Farmer's cheese is similar.
Southwest Rice Salad
Ingredients
2 cups cooked white rice
1 17oz can whole kernel corn drained
1/2 cup chopped stuffed green olives
1/2 cup diced poblano pepper (mild green chili)
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/3 cup sliced green onion
1 tsp. crushed red pepper flakes (optional)
4 tbl. freshly squeezed lime juice
4 tbl. olive oil
1 tsp. crushed garlic
8 oz. Queso fresco cheese
1 Tbl. cilantro chopped
Cilantro leaves for decoration
2 small tomatoes for decoration
Combine rice, corn, chopped peppers, onions, and red pepper and set aside. Mix lime juice, olive oil, garlic, add to rice mixture. Just before serving, add crumbled cheese and toss lightly. Garnish with tomato wedges and sprigs of cilantro. Best served at room temperature.
* * *
(from the Epicurious Web site) There are versions which add sliced roasted, or grilled chicken. Queso Fresco means (Mexican) fresh cheese. Farmer's cheese is similar.
Southwest Rice Salad
Ingredients
2 cups cooked white rice
1 17oz can whole kernel corn drained
1/2 cup chopped stuffed green olives
1/2 cup diced poblano pepper (mild green chili)
1/3 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/3 cup sliced green onion
1 tsp. crushed red pepper flakes (optional)
4 tbl. freshly squeezed lime juice
4 tbl. olive oil
1 tsp. crushed garlic
8 oz. Queso fresco cheese
1 Tbl. cilantro chopped
Cilantro leaves for decoration
2 small tomatoes for decoration
Combine rice, corn, chopped peppers, onions, and red pepper and set aside. Mix lime juice, olive oil, garlic, add to rice mixture. Just before serving, add crumbled cheese and toss lightly. Garnish with tomato wedges and sprigs of cilantro. Best served at room temperature.
* * *
Wednesday, June 4, 2008
Strawberry Cream Cheese Cake
Posted by lorna-organic on Tue, Jun 3, 08 at 23:36
Strawberry Cream Cheese Pie
Crust:
1-1/2 cups graham cracker crumbs
2 tblsps. sugar
1/4 tsp. lemon zest
5 tblsps. melted butter
Filling:
2 large eggs
½ cup sugar
12 oz. softened cream cheese
½ cup sour cream
2 tblsps all-purpose flour
1 tsp. vanilla extract
¼ tsp. grated lemon zest
Toppping:
Whole fresh strawberries, about 30, preferably uniform in size
1/3 cup melted red currant jelly, or orange marmalade
Heat oven to 325 degrees F. Spray pie plate lightly with oil. Combine crust ingredients. Press crust mixture into pie plate, about 3/4s of the way up the sides of the plate. Bake for 6 minutes.
Prepare filling. Beat eggs, sugar and vanilla. Add softened cream cheese, sour cream, flour and lemon zest. Beat well. Pour mixture into prepared crust. Bake for 25-20 minutes, until set. Cover with paper towel, and cool on rack for two hours Remove paper towel, and cool for one more hour.
Remove green leaves from strawberries. Place berries upside down in a uniform pattern on top of your pie. Drizzle on melted jelly or marmalade. Refrigerate for 3-5 hours to allow flavors to mingle.
* * *
I adapted this from a recipe in "Cooking Pleasures" magazine June/July 2008. They used orange zest in larger quantities. I didn't have red currant jelly, so I used pomegranite jelly. It was fine, but I think marmalade might have been better.
Mexican Wedding Cakes
Posted by lorna-organic 6NM on Tue, Jun 3, 08 at 8:38
Mexican Wedding Cakes (really a cookie)
1 cup softened unsalted butter (if using salted butter, omit dash of salt
1/2 cup powdered sugar, plus another cup for coating
1 teaspoon vanilla extract
2 cups flour
dash of salt
1 cup chopped walnuts (can substitute pecans)
oven 325F
In a large bowl cream butter with 1/2 cup powdered sugar and vanilla. Lightly stir in flour, salt, and chopped nuts until blended. Roll dough into l" balls between the palms of your hands. If your dough isn't holding together, stir in a teaspoon of water.
Place rolled cookies on ungreased baking sheet. I like to use parchment paper. Bake in preheated oven until very lightly browned on the bottom, about 20 minutes. Be careful as they can burn easily. The cookies should not darken.
Roll warm cookies in sifted powdered sugar. Cool on a rack. Roll them again in confectioners’ sugar. Makes about 3-1/2 dozen. The cookies are delicate and practically melt in your mouth.
Mexican Wedding Cakes (really a cookie)
1 cup softened unsalted butter (if using salted butter, omit dash of salt
1/2 cup powdered sugar, plus another cup for coating
1 teaspoon vanilla extract
2 cups flour
dash of salt
1 cup chopped walnuts (can substitute pecans)
oven 325F
In a large bowl cream butter with 1/2 cup powdered sugar and vanilla. Lightly stir in flour, salt, and chopped nuts until blended. Roll dough into l" balls between the palms of your hands. If your dough isn't holding together, stir in a teaspoon of water.
Place rolled cookies on ungreased baking sheet. I like to use parchment paper. Bake in preheated oven until very lightly browned on the bottom, about 20 minutes. Be careful as they can burn easily. The cookies should not darken.
Roll warm cookies in sifted powdered sugar. Cool on a rack. Roll them again in confectioners’ sugar. Makes about 3-1/2 dozen. The cookies are delicate and practically melt in your mouth.
Sunday, May 11, 2008
Pecan Pie
Posted by lorna-organic on Thu, May 1, 08 at 21:43
This pie is simple to make. A friend, who dislikes pecan pie, declared this one a winner.
Pecan Pie
Pastry:
1-1/2 cups of white flour
1/2 tsp. salt
1/4 cup butter
1/4 cup vegetable shortening
4-5 tablespoons cold water
Mix salt into flour, add cold butter and shortening and cut in with a pastry cutter (or your fingers). Stir in 4 tablespoons cold water, using a fork. If dough is not soft enough to collect all of the flour from the bottom of the bowl, add the additional tablespoon of water. Stir only until the dough holds together--don't want to overdo it. The less dough is handled, the lighter it will bake up.
Put some flour down on a pastry sheet or board and roll out your dough. (I often use a large tart pan, and simply use my fingers to press the dough into place.) Put your pie shell into the freezer whilst you prepare the filling.
Chilling the shell makes it crisp up nicely when it bakes.
Filling:
3 large eggs
1/2 cup of white sugar
dash of salt
1 cup of corn syrup (dark or light, doesn't matter)
1-1/2 tablespoons maple syrup (optional)
1/2 cup of melted butter (slightly cooled)
1-1/2 cups pecan halves
Beat the eggs thoroughly. Add the sugar, salt, corn syrup, maple syrup and melted butter--beat well. Place pecans in the bottom of your pie shell, pour on the custard, and bake at 350 degrees (F) for about 50 minutes.
A thin knife can be used to test for doneness, insert halfway between center and edge of crust. Pie is done when the knife comes out clean. Or, you can tap the custard lightly with a finger. If your finger does not leave a depression, the pie is done. Let pecan pie cool well before serving, as hot syrup can cause painful burns in the mouth.
I modified this recipe a bit from an old "Better Homes and Garden" recipe.
This pie is simple to make. A friend, who dislikes pecan pie, declared this one a winner.
Pecan Pie
Pastry:
1-1/2 cups of white flour
1/2 tsp. salt
1/4 cup butter
1/4 cup vegetable shortening
4-5 tablespoons cold water
Mix salt into flour, add cold butter and shortening and cut in with a pastry cutter (or your fingers). Stir in 4 tablespoons cold water, using a fork. If dough is not soft enough to collect all of the flour from the bottom of the bowl, add the additional tablespoon of water. Stir only until the dough holds together--don't want to overdo it. The less dough is handled, the lighter it will bake up.
Put some flour down on a pastry sheet or board and roll out your dough. (I often use a large tart pan, and simply use my fingers to press the dough into place.) Put your pie shell into the freezer whilst you prepare the filling.
Chilling the shell makes it crisp up nicely when it bakes.
Filling:
3 large eggs
1/2 cup of white sugar
dash of salt
1 cup of corn syrup (dark or light, doesn't matter)
1-1/2 tablespoons maple syrup (optional)
1/2 cup of melted butter (slightly cooled)
1-1/2 cups pecan halves
Beat the eggs thoroughly. Add the sugar, salt, corn syrup, maple syrup and melted butter--beat well. Place pecans in the bottom of your pie shell, pour on the custard, and bake at 350 degrees (F) for about 50 minutes.
A thin knife can be used to test for doneness, insert halfway between center and edge of crust. Pie is done when the knife comes out clean. Or, you can tap the custard lightly with a finger. If your finger does not leave a depression, the pie is done. Let pecan pie cool well before serving, as hot syrup can cause painful burns in the mouth.
I modified this recipe a bit from an old "Better Homes and Garden" recipe.
Thursday, April 3, 2008
New York Crumb Cake
Posted by lorna-organic on Tue, Apr 1, 08 at 13:25
This cake is heavily crumbed. Some folks love crumbs, some don't! I cannot remember where I found the recipe.
New York Crumb Cake
Baking time 20-25 mins. Oven 325 degrees F
Sift these four together:
l-1/2 cup flour
1/2 cup white sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
Whisk these four together in a small separate bowl:
1 egg
l/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla
Mix together by stirring with wooden spoon. Grease and flour baking pan, approx. 13x8". Spread batter evenly. It will look scanty, but don't worry.
Topping
1 cup melted butter
1 cup brown sugar
2-1/2 cups flour
1-1/2 teaspoon cinnamon
Stir topping ingredients together with a fork, or crumble together by hand. Sprinkle crumbs thickly on top of cake batter.
Bake cake for approx. 20 mins. Cool cake (in pan) for 10 mins., then sift a bit (about 1/4 cup) of powdered sugar over the top.
This cake is heavily crumbed. Some folks love crumbs, some don't! I cannot remember where I found the recipe.
New York Crumb Cake
Baking time 20-25 mins. Oven 325 degrees F
Sift these four together:
l-1/2 cup flour
1/2 cup white sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
Whisk these four together in a small separate bowl:
1 egg
l/2 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla
Mix together by stirring with wooden spoon. Grease and flour baking pan, approx. 13x8". Spread batter evenly. It will look scanty, but don't worry.
Topping
1 cup melted butter
1 cup brown sugar
2-1/2 cups flour
1-1/2 teaspoon cinnamon
Stir topping ingredients together with a fork, or crumble together by hand. Sprinkle crumbs thickly on top of cake batter.
Bake cake for approx. 20 mins. Cool cake (in pan) for 10 mins., then sift a bit (about 1/4 cup) of powdered sugar over the top.
Tuesday, March 4, 2008
Irish Soda Bread
Posted by lorna-organic on Mon, Mar 3, 08 at 10:58
Irish Soda Bread (a rustic loaf)
2 cups of white flour
2 cups of whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 cup golden raisins (or currants)
2 tsps. caraway seeds
1-1/4 to 1-1/2 cups buttermilk (possibly more)
Prehat the oven to 375 degrees F. Use a fork for stirring. In a large bowl, combine the flours, baking powder, baking soda, and salt--stir together. Stir in the fruit and caraway seeds. Add enough buttermilk to make a firm dough, which is not dry. Place the dough on a slightly floured surface for kneading. Knead 2-3 minutes, until smooth. Shape the dough into a round loaf. Slash a large X across the top with a sharp knife, 1/4 inch deep.
Use parchment paper, or lightly coat a baking sheet with oil. Place your loaf on the prepared baking sheet. Bake for 35-40 minutes, until the bottom of the loaf sounds hollow when tapped.
Irish Soda Bread (a rustic loaf)
2 cups of white flour
2 cups of whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/4 cup golden raisins (or currants)
2 tsps. caraway seeds
1-1/4 to 1-1/2 cups buttermilk (possibly more)
Prehat the oven to 375 degrees F. Use a fork for stirring. In a large bowl, combine the flours, baking powder, baking soda, and salt--stir together. Stir in the fruit and caraway seeds. Add enough buttermilk to make a firm dough, which is not dry. Place the dough on a slightly floured surface for kneading. Knead 2-3 minutes, until smooth. Shape the dough into a round loaf. Slash a large X across the top with a sharp knife, 1/4 inch deep.
Use parchment paper, or lightly coat a baking sheet with oil. Place your loaf on the prepared baking sheet. Bake for 35-40 minutes, until the bottom of the loaf sounds hollow when tapped.
Tuesday, February 5, 2008
Brown Sugar Brownies (gluten free)
Posted by lorna-organic on Tue, Feb 5, 08 at 9:21
This is a modified version of the brownie recipe. It uses walnut flour rather than wheat. I've made this many times.
Brown Sugar Brownies
2 squares (2oz.) unsweetened chocolate
1/2 cup butter (1 stick)
1 cup light brown sugar, firmly packed
2 large eggs
1 cup walnuts ground into flour (grind them in a blendor until like flour)
1/8 tsp. cinnamon (optional)
1 cup chopped walnuts
Melt chocolate. Cream butter and sugar. Beat in eggs one at a time. Stir in chocolate, then stir in nut flour and cinnamon. Fold in the nuts. Bake in a greased 9 inch square pan at 325 degrees for about 45-50 minutes. Use the toothpick test to make sure your brownies are done. Cool slightly, and cut into bars.
*Cocoa can be substituted for chocolate. It would be 6 tablespoons of cocoa, plus 2 extra tablespoons butter
This is a modified version of the brownie recipe. It uses walnut flour rather than wheat. I've made this many times.
Brown Sugar Brownies
2 squares (2oz.) unsweetened chocolate
1/2 cup butter (1 stick)
1 cup light brown sugar, firmly packed
2 large eggs
1 cup walnuts ground into flour (grind them in a blendor until like flour)
1/8 tsp. cinnamon (optional)
1 cup chopped walnuts
Melt chocolate. Cream butter and sugar. Beat in eggs one at a time. Stir in chocolate, then stir in nut flour and cinnamon. Fold in the nuts. Bake in a greased 9 inch square pan at 325 degrees for about 45-50 minutes. Use the toothpick test to make sure your brownies are done. Cool slightly, and cut into bars.
*Cocoa can be substituted for chocolate. It would be 6 tablespoons of cocoa, plus 2 extra tablespoons butter
English Trifle (dessert)
Posted by lorna-organic on Sun, Feb 3, 08 at 16:42
English Trifle (dessert)
This dessert has six layers. It should be made in a deep glass bowl so that the layers are visible.
-half of a stale pound cake (same premise as when making bread pudding)
-raspberry preserves
-one recipe of vanilla pudding, or one package of vanilla pudding (reduce milk by 1/4 cup if using package pudding)
-thick cream for whipping, 1 pint
-1/2 cup of powdered sugar
-about one cup of sherry, or rum
-package of sliced almonds--toast them lightly
Slice pound cake in 1/4" slices. Cut each slice in half. Spread half with raspberry preserves, put other half on top--like sandwiches. Layer half of your cake sandwiches in the bottom of a glass bowl. Drench with about half a cup of sherry or rum--enough to moisten well. Pour on half of your pudding.
Whip cream with powdered sugar until stiff. This will be your third layer.
Place half of the whipped cream on top of the layers you are building. Put down another layer of cake sandwiches, drench with half cup of rum or sherry, layer on the remainder of your pudding, and carefully spread on the remaining whipped cream. Refrigerate for several hours so flavors can blend. Top with toasted sliced almonds when ready to serve.
*Might not want to serve this to children due to the alcohol content.
English Trifle (dessert)
This dessert has six layers. It should be made in a deep glass bowl so that the layers are visible.
-half of a stale pound cake (same premise as when making bread pudding)
-raspberry preserves
-one recipe of vanilla pudding, or one package of vanilla pudding (reduce milk by 1/4 cup if using package pudding)
-thick cream for whipping, 1 pint
-1/2 cup of powdered sugar
-about one cup of sherry, or rum
-package of sliced almonds--toast them lightly
Slice pound cake in 1/4" slices. Cut each slice in half. Spread half with raspberry preserves, put other half on top--like sandwiches. Layer half of your cake sandwiches in the bottom of a glass bowl. Drench with about half a cup of sherry or rum--enough to moisten well. Pour on half of your pudding.
Whip cream with powdered sugar until stiff. This will be your third layer.
Place half of the whipped cream on top of the layers you are building. Put down another layer of cake sandwiches, drench with half cup of rum or sherry, layer on the remainder of your pudding, and carefully spread on the remaining whipped cream. Refrigerate for several hours so flavors can blend. Top with toasted sliced almonds when ready to serve.
*Might not want to serve this to children due to the alcohol content.
Thursday, January 31, 2008
Natillas (a Mexican dessert)
Posted by lorna-organic on Thu, Jan 31, 08 at 11:10
This pudding is light and slightly foamy. I love the flavor and texture. BTW, the unfortunate witch hunt regarding eggs has gone by the wayside. Current thinking is that an egg a day has no detrimental effect regarding cholesterol.
NATILLAS (pronounced Nah-tee-yahs) a Mexican dessert
4 large eggs, separated
1/2 tsp. vanilla
1/4 cup flour
1 quart milk (4 cups)
3/4 cup sugar
1/8 tsp salt
1/4 tsp. nutmeg, plus 1/4 tsp. cinnamon
Use a whisk to make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk, whilst stirring constantly to prevent the egg from curdling. Add vanilla and continue to cook, and stir, at medium heat until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry, fold gently into the custard. Spoon custard into individual serving dishes. Chill well before serving. Sprinkle each pudding with spices before serving.
**If you goof, and the custard curdles (bits of cooked egg) during cooking, put the mixture through a sieve before folding in the egg whites. The sieve will remove any curdled egg. Hint: a tiny dash of salt, or cream of tartar, helps egg whites to beat up nice and fluffy.
Cultural note: Mexican folk healers use cinnamon as a laxative.
This pudding is light and slightly foamy. I love the flavor and texture. BTW, the unfortunate witch hunt regarding eggs has gone by the wayside. Current thinking is that an egg a day has no detrimental effect regarding cholesterol.
NATILLAS (pronounced Nah-tee-yahs) a Mexican dessert
4 large eggs, separated
1/2 tsp. vanilla
1/4 cup flour
1 quart milk (4 cups)
3/4 cup sugar
1/8 tsp salt
1/4 tsp. nutmeg, plus 1/4 tsp. cinnamon
Use a whisk to make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk, whilst stirring constantly to prevent the egg from curdling. Add vanilla and continue to cook, and stir, at medium heat until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry, fold gently into the custard. Spoon custard into individual serving dishes. Chill well before serving. Sprinkle each pudding with spices before serving.
**If you goof, and the custard curdles (bits of cooked egg) during cooking, put the mixture through a sieve before folding in the egg whites. The sieve will remove any curdled egg. Hint: a tiny dash of salt, or cream of tartar, helps egg whites to beat up nice and fluffy.
Cultural note: Mexican folk healers use cinnamon as a laxative.
Subscribe to:
Posts (Atom)