Ingredients
1 lb. butter
1 c. sugar
1 egg
1 tsp. vanilla
4 c. flour
Directions
Cream sugar, butter, egg and vanilla. Slowly add the flour. Form into cookies and bake on 350 degrees for 15 to 20 minutes on an ungreased cookie sheet. For thumbprints, press your thumb into the formed cookies before baking and drop in a teaspoon of preserves.
Tuesday, June 5, 2012
Fruit Pizza
Ingredients
1 pkg. sugar cookie dough
8 oz. pkg. cream cheese
4 oz. Cool Whip
1/2 c. confectioners sugar
Mixture of fruit, including strawberries, mandarin oranges, kiwi and blueberries
Glaze:
1/2 c. water
2 tbsp. corn starch
1/2 c. sugar
2 tbsp. lemon
1/2 c. orange juice
Directions
Bake one package of sugar cookie dough in a pizza pan at 350 degrees for 15 minutes. Cool.
Blend cream cheese, cool whip and confectioners sugar. Spread over cooled cookie. Place sliced fruit on the pizza.
To make the glaze, boil ingredients for one minute and then cool. Spread a thin layer of glaze over the fruit. Refrigerate and slice like a pizza for serving.
Baked Ziti
Ingredients
2 lbs. ricotta cheese
2 eggs, beaten
1 c. onion, chopped
black pepper, freshly ground
2 jars spaghetti sauce, thinned
1 lb. ziti or rigatoni noodles
2-2 lb. pkg. mozzarella cheese
Directions
Preheat oven to 350 degrees. Mix ricotta cheese, eggs, onion and black pepper. Boil noodles. Mix noodles into cheese mixture. NOTE: May be frozen at this point for future casseroles.
Layer sauce, noodle mixture, sauce, mozzarella, noodle mixture, sauce, and mozzarella into a casserole dish. Leave about an inch on the top of the dish. Bake for 40 minutes.
Classic Tzatziki
A traditional Greek dip, tzatziki makes a tasty topping for sandwiches. Serve with pita wedges or crudités.
Ingredients
1 c. cucumber, peeled, seeded and grated
1/8 tsp. salt
1 c. plain Greek yogurt
1 tbsp. fresh mint, finely chopped
2 tsp. fresh lemon juice
2 tsp. fresh dill, finely chopped
1/4 tsp. salt
2 garlic cloves, minced
Directions
Place cucumber on several layers of paper towels; sprinkle with 1/8 tsp. salt. Let stand 30 minutes. Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least one hour before serving.
Ingredients
1 c. cucumber, peeled, seeded and grated
1/8 tsp. salt
1 c. plain Greek yogurt
1 tbsp. fresh mint, finely chopped
2 tsp. fresh lemon juice
2 tsp. fresh dill, finely chopped
1/4 tsp. salt
2 garlic cloves, minced
Directions
Place cucumber on several layers of paper towels; sprinkle with 1/8 tsp. salt. Let stand 30 minutes. Combine cucumber, yogurt, and remaining ingredients, stirring until well blended. Refrigerate at least one hour before serving.
Mom's Spaghetti Sauce
A quick and easy “doctored” spaghetti sauce when you want homemade, but don’t have a lot of time.
Ingredients
1/4 c. olive oil
2 medium onions, chopped
1 heaping tbsp. garlic
2 lg. cans diced tomatoes
1 lg. can tomato sauce
2 sm. cans tomato paste
1 heaping tbsp. liquid basil (or fresh)
1 heaping tbsp. liquid oregano (or fresh)
1/2 c. red wine
Directions
Heat up 1/4 cup of olive oil in a large pot. Slightly brown the onions. Add garlic and continue to cook. Add diced tomatoes, tomato sauce and tomato paste. For a chunkier sauce, add additional tomatoes. Now add basil, oregano, red wine. Cook for about three hours on low, stirring frequently.
Ingredients
1/4 c. olive oil
2 medium onions, chopped
1 heaping tbsp. garlic
2 lg. cans diced tomatoes
1 lg. can tomato sauce
2 sm. cans tomato paste
1 heaping tbsp. liquid basil (or fresh)
1 heaping tbsp. liquid oregano (or fresh)
1/2 c. red wine
Directions
Heat up 1/4 cup of olive oil in a large pot. Slightly brown the onions. Add garlic and continue to cook. Add diced tomatoes, tomato sauce and tomato paste. For a chunkier sauce, add additional tomatoes. Now add basil, oregano, red wine. Cook for about three hours on low, stirring frequently.
Strawberry Tabbouleh
Ingredients
1 c. Bulgar wheat, medium grind
4 scallions, finely chopped
1/3 c. red onion, finely minced
3 c. fresh parsley, finely chopped and dried
1 c. spearmint, finely chopped and dried
1/3 c. olive oil
1/4 c. apple cider vinegar (more to taste)
1 tbsp. fresh lemon juice
1 tbsp. honey
1/2 tsp. cumin
1/2 tsp. allspice
salt and pepper, freshly ground to taste
2 c. strawberries, diced
1 1/2 c. English cucumbers, diced
1 c. firm tomato, seeded and diced
1/2 c. toasted walnuts, chopped
crumbled goat cheese, optional
Directions
Bring 1 cup of water to a boil and pour over bulgar wheat in a heat-proof bowl. Stir in a 1/2 teaspoon of salt. Allow to soak for 30 minutes, until the bulgur is swollen, but still a bit firm. All the water should have been absorbed, but if some remains, just drain and squeeze bulgur dry. Empty into a large bowl.
Add the scallions, red onion, parsley and mint to the bowl. Whisk together olive oil, vinegar, lemon juice, honey, cumin, and allspice, and pour over ingredients. Toss to coat and season with salt and pepper. Cover and refrigerate for 2 to 3 hours to allow ingredients to blend.
Just before serving, add strawberries, cucumbers, tomato and walnuts. Stir into the salad very gently. Check and adjust seasoning.
1 c. Bulgar wheat, medium grind
4 scallions, finely chopped
1/3 c. red onion, finely minced
3 c. fresh parsley, finely chopped and dried
1 c. spearmint, finely chopped and dried
1/3 c. olive oil
1/4 c. apple cider vinegar (more to taste)
1 tbsp. fresh lemon juice
1 tbsp. honey
1/2 tsp. cumin
1/2 tsp. allspice
salt and pepper, freshly ground to taste
2 c. strawberries, diced
1 1/2 c. English cucumbers, diced
1 c. firm tomato, seeded and diced
1/2 c. toasted walnuts, chopped
crumbled goat cheese, optional
Directions
Bring 1 cup of water to a boil and pour over bulgar wheat in a heat-proof bowl. Stir in a 1/2 teaspoon of salt. Allow to soak for 30 minutes, until the bulgur is swollen, but still a bit firm. All the water should have been absorbed, but if some remains, just drain and squeeze bulgur dry. Empty into a large bowl.
Add the scallions, red onion, parsley and mint to the bowl. Whisk together olive oil, vinegar, lemon juice, honey, cumin, and allspice, and pour over ingredients. Toss to coat and season with salt and pepper. Cover and refrigerate for 2 to 3 hours to allow ingredients to blend.
Just before serving, add strawberries, cucumbers, tomato and walnuts. Stir into the salad very gently. Check and adjust seasoning.
Bombay Sloppy Joes
As always, soy or myoprotein crumbles can be substituted for the ground turkey in this recipe.
Ingredients
Sauce:
2 tbsp. vegetable oil
1 tbsp. ginger, minced
2 cloves garlic, minced
1/2 serrano chile pepper, seeded & minced
1 tsp. garam masala
1/2 tsp. paprika
1-15 oz. can tomato sauce
Sloppy Joes:
3-4 tbsp. vegetable oil
1/4 c. raisins
1/4 c. shelled pistachios
1 tsp. cumin seeds
1 lg. white onion, finely diced
1 red bell pepper, seeded & finely chopped
1 serrano chile pepper
Kosher salt
1 lb. turkey or soy crumbles
1/2 tsp. honey
1/4 c. half-and-half
Fresh cilantro
4 sesame buns
Directions
Sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the ginger, garlic and chile pepper and cook until the ginger and garlic brown a little, about one minute. Add the garam masala and paprika and cook 30 seconds. Add the tomato sauce and one cup water, stir and bring to a boil. Reduce heat to low and simmer, uncovered, 15 minutes.
Sloppy Joes: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the raisins and pistachios and cook, stirring occasionally, until the raisins swell up and the pistachios toast slightly, about one minute. Remove from the skillet and set aside.
Return the skillet to medium heat and add the remining 1 to 2 tablespoons of vegetable oil. Add the cumin seeds and let sizzle about 10 seconds, then add the onion and bell pepper and cook until softened and starting to brown, about 5 minutes. Add the chile pepper and cook 2 more minutes, seasoning with salt. Add the turkey/soy crumbles, breaking up the big lumps, and cook until opaque, about 5 minutes.
Add the prepared sauce to the turkey/soy mixture in the skillet. Stir and bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly, about 10 minutes.
Remove the whole chile pepper and stir in the honey, half-and-half, raisins and pistachios. Taste for seasoning. Stir in the cilantro right before serving. Toast the buns and fill with the Sloppy Joe mixture.
Ingredients
Sauce:
2 tbsp. vegetable oil
1 tbsp. ginger, minced
2 cloves garlic, minced
1/2 serrano chile pepper, seeded & minced
1 tsp. garam masala
1/2 tsp. paprika
1-15 oz. can tomato sauce
Sloppy Joes:
3-4 tbsp. vegetable oil
1/4 c. raisins
1/4 c. shelled pistachios
1 tsp. cumin seeds
1 lg. white onion, finely diced
1 red bell pepper, seeded & finely chopped
1 serrano chile pepper
Kosher salt
1 lb. turkey or soy crumbles
1/2 tsp. honey
1/4 c. half-and-half
Fresh cilantro
4 sesame buns
Directions
Sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the ginger, garlic and chile pepper and cook until the ginger and garlic brown a little, about one minute. Add the garam masala and paprika and cook 30 seconds. Add the tomato sauce and one cup water, stir and bring to a boil. Reduce heat to low and simmer, uncovered, 15 minutes.
Sloppy Joes: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the raisins and pistachios and cook, stirring occasionally, until the raisins swell up and the pistachios toast slightly, about one minute. Remove from the skillet and set aside.
Return the skillet to medium heat and add the remining 1 to 2 tablespoons of vegetable oil. Add the cumin seeds and let sizzle about 10 seconds, then add the onion and bell pepper and cook until softened and starting to brown, about 5 minutes. Add the chile pepper and cook 2 more minutes, seasoning with salt. Add the turkey/soy crumbles, breaking up the big lumps, and cook until opaque, about 5 minutes.
Add the prepared sauce to the turkey/soy mixture in the skillet. Stir and bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly, about 10 minutes.
Remove the whole chile pepper and stir in the honey, half-and-half, raisins and pistachios. Taste for seasoning. Stir in the cilantro right before serving. Toast the buns and fill with the Sloppy Joe mixture.
Goat Cheese Drop Biscuits
From Joy The Baker, these are quick and easy biscuits for any meal.
Ingredients
2 c. all-purpose flour
3 tsp. baking powder
1 1/2 tsp. salt
4 tbsp. cold, unsalted butter, cut into cubes
1 tbsp. unsalted butter, for the pan
2 tbsp. unsalted butter, melted to top the biscuits
4 tbsp. goat cheese, crumbled
1 c. buttermilk
Directions
Place a rack in the upper third of the oven and preheat to 425 degrees. Place a 10-inch cast iron skillet in the oven to preheat, as well.
In a medium bowl, whisk together flour, baking powder and salt. With your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture. Make a well in the center of the flour mixture and pour in the buttermilk. With a fork, mix together the buttermilk and flour until all of the dry flour disappears.
Melt 2 tablespoons of butter in a small sauce pan or in the microwave. Set aside. Remove the cast iron from the oven and place one tablespoon of butter in it. Work the pat of butter around, greasing the entire pan, including the sides.
Spoon the batter, by the 1/4-cup into the hot skillet. The biscuits will touch when baked. Brush with melted butter. Bake for 14 to 16 minutes, until slightly golden in color. Remove from the oven. Let rest for 5 minutes. Serve warm.
Ingredients
2 c. all-purpose flour
3 tsp. baking powder
1 1/2 tsp. salt
4 tbsp. cold, unsalted butter, cut into cubes
1 tbsp. unsalted butter, for the pan
2 tbsp. unsalted butter, melted to top the biscuits
4 tbsp. goat cheese, crumbled
1 c. buttermilk
Directions
Place a rack in the upper third of the oven and preheat to 425 degrees. Place a 10-inch cast iron skillet in the oven to preheat, as well.
In a medium bowl, whisk together flour, baking powder and salt. With your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture. Make a well in the center of the flour mixture and pour in the buttermilk. With a fork, mix together the buttermilk and flour until all of the dry flour disappears.
Melt 2 tablespoons of butter in a small sauce pan or in the microwave. Set aside. Remove the cast iron from the oven and place one tablespoon of butter in it. Work the pat of butter around, greasing the entire pan, including the sides.
Spoon the batter, by the 1/4-cup into the hot skillet. The biscuits will touch when baked. Brush with melted butter. Bake for 14 to 16 minutes, until slightly golden in color. Remove from the oven. Let rest for 5 minutes. Serve warm.
Sweet-n-Sour Tofu Couscous
A quick weekday meal with a Polynesian flair.
Ingredients
Juice from 1-15 oz. can pineapple chunks
2 tbsp. tomato paste
2 tbsp. sugar
2 tbsp. rice vinegar
2 tbsp. tamari or soy sauce
1/2 tsp. ginger
1/8 tsp. salt
Water
2 tsp. mild vegetable oil
Mixed vegetables, sliced and chopped to your taste
2 tsp. garlic
1 1/2 c. couscous
1 pkg. very firm tofu, cut into 1-inch cubes
Directions
Preheat the oven to 375 degrees. Pour the pineapple juice into a glass measuring cup, add the tomato paste, sugar, vinegar, tamari, dry ginger, salt, and water as needed to equal 2-1/2 cups. Stir well with a fork to dissolve the tomato paste and set aside.
Heat the oil over medium-high heat in a large nonstick ovenproof skillet. Add the stir-fry vegetables and sauté, stirring, until vegetables begin to soften. Stir in the garlic and cook for one minute more. Lower the heat. Add the couscous and continue to cook, stirring, for two minutes. Pour in the pineapple juice mixture and bring to a boil. Cook, tossing gently with two forks, until the couscous has absorbed the liquid, about two minutes. Stir in the pineapple chunks and diced tofu.
Cover tightly, transfer to the hot oven, and bake for five minutes. Remove from the oven and let stand for five minutes. Fluff with a fork and serve.
Ingredients
Juice from 1-15 oz. can pineapple chunks
2 tbsp. tomato paste
2 tbsp. sugar
2 tbsp. rice vinegar
2 tbsp. tamari or soy sauce
1/2 tsp. ginger
1/8 tsp. salt
Water
2 tsp. mild vegetable oil
Mixed vegetables, sliced and chopped to your taste
2 tsp. garlic
1 1/2 c. couscous
1 pkg. very firm tofu, cut into 1-inch cubes
Directions
Preheat the oven to 375 degrees. Pour the pineapple juice into a glass measuring cup, add the tomato paste, sugar, vinegar, tamari, dry ginger, salt, and water as needed to equal 2-1/2 cups. Stir well with a fork to dissolve the tomato paste and set aside.
Heat the oil over medium-high heat in a large nonstick ovenproof skillet. Add the stir-fry vegetables and sauté, stirring, until vegetables begin to soften. Stir in the garlic and cook for one minute more. Lower the heat. Add the couscous and continue to cook, stirring, for two minutes. Pour in the pineapple juice mixture and bring to a boil. Cook, tossing gently with two forks, until the couscous has absorbed the liquid, about two minutes. Stir in the pineapple chunks and diced tofu.
Cover tightly, transfer to the hot oven, and bake for five minutes. Remove from the oven and let stand for five minutes. Fluff with a fork and serve.
Henri's French Onion Soup
Ingredients
3 lb. yellow onions, cut into 1/8-inch pieces
3 tbsp. unsalted butter
1/2 tsp. table salt, plus more as needed
1 pinch sugar
8 c. water , plus more as needed
1 tbsp. all-purpose flour
1 sprig fresh thyme
1/4 c. dry white wine
1 baguette, crusty
8 oz. Gruyère cheese
Directions
Melt butter in a large Dutch oven or soup pot over medium heat. Add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat. Cover and cook for 10 minutes.
Take the cover off, and cook, stirring frequently, until the onions are lightly browned. I cooked mine for a little less than 90 minutes. At this point, stir every 5 minutes and add water (a tablespoon at a time to loosen up the dark brown stuff that forms on the bottom of the pan). Continue to cook until the onions are an even dark brown color, an additional 30 minutes longer or so.
Add the flour and stir for two minutes. Add 8 cups water and thyme to the onions and bring to a boil. Lower heat and simmer for 20 minutes. Add white wine and simmer 10 minutes longer. Add salt to taste.
Meanwhile, heat the oven to 325 degrees and adjust a rack to the upper middle position. Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet. Bake until the bread is dry, about 10 minutes. Remove bread slices and set aside.
Heat broiler and place 6 heatproof bowls in a baking sheet. Fill each bowl with about 2 cups of soup. Top each with two baguette slices and evenly distribute cheese slices over the bread. Broil until well browned and bubbly, about ten minutes. Cool for five minutes before serving.
3 lb. yellow onions, cut into 1/8-inch pieces
3 tbsp. unsalted butter
1/2 tsp. table salt, plus more as needed
1 pinch sugar
8 c. water , plus more as needed
1 tbsp. all-purpose flour
1 sprig fresh thyme
1/4 c. dry white wine
1 baguette, crusty
8 oz. Gruyère cheese
Directions
Melt butter in a large Dutch oven or soup pot over medium heat. Add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat. Cover and cook for 10 minutes.
Take the cover off, and cook, stirring frequently, until the onions are lightly browned. I cooked mine for a little less than 90 minutes. At this point, stir every 5 minutes and add water (a tablespoon at a time to loosen up the dark brown stuff that forms on the bottom of the pan). Continue to cook until the onions are an even dark brown color, an additional 30 minutes longer or so.
Add the flour and stir for two minutes. Add 8 cups water and thyme to the onions and bring to a boil. Lower heat and simmer for 20 minutes. Add white wine and simmer 10 minutes longer. Add salt to taste.
Meanwhile, heat the oven to 325 degrees and adjust a rack to the upper middle position. Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet. Bake until the bread is dry, about 10 minutes. Remove bread slices and set aside.
Heat broiler and place 6 heatproof bowls in a baking sheet. Fill each bowl with about 2 cups of soup. Top each with two baguette slices and evenly distribute cheese slices over the bread. Broil until well browned and bubbly, about ten minutes. Cool for five minutes before serving.
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