March 5, 2017

Sugar Cookie Bars

1 cup butter, softened
2 cups sugar
4 eggs, beaten
2 tsp. vanilla 
5 cups flour
1 tsp. salt
1/2 tsp. baking soda

Cream butter and sugar until fluffy.  Add eggs, mixing well, then vanilla.  Add dry ingredients.  Spread on a greased jellyroll pan (13x18).  Bake at 375 degrees for 10-15 minutes, until light golden brown.  Cool completely and frost.

Sourdough Pancakes

2 cups flour
2 cups warm water
1 cup sourdough start

Mix ingredients together and let sit on counter 6-8 hours or overnight.

Remove 1 cup of start for next time.  Store in refrigerator.

With remaining batter add and mix in:
1 egg
3 Tbs. sugar
1 tsp. salt
1 tsp. baking soda

Cook pancakes.

December 11, 2016

Brown Sugar Balsamic Pork

Ingredients:
1 (2 lb) boneless pork tenderloin
1 tsp ground sage
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, crushed
1/2 c water

Glaze
1/2 c brown sugar
1 Tbs cornstarch
1/4 c balsamic vinegar
1/2 c water
2 Tbs soy sauce

Directions:
Combine sage, salt, pepper, and garlic.  Rub over roast.  Place is slow cooker with 1/2 c water.  Cook on low for 6-8 hours.  About 1 hr before roast is done, combine ingredients for glaze in a small sauce pan.  Heat and stir until mixture thickens.  Brush roast with glaze 2 or 3 times during the last hour of cooking.  Serve with remaining glaze on the side.

From here

September 27, 2016

Chicken Vegetable Orzo

  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • ½ cup onion, diced
  • ¾ cup carrot, diced
  • ¾ cup red bell pepper (capsicum), diced
  • 2 cups roughly chopped spinach (lightly packed)
  • ¼ cup frozen peas
  • 7oz / 200g chicken thigh or breast, cut into bite size pieces
  • 1 cup orzo / risoni
  • 1 tbsp flour
  • 1½ cups milk
  • 2 cups chicken or vegetable broth (stock)
  • ¾ cup parmesan (grated)
  • Salt and pepper to taste
  • Boiled water

  1. Place the oil and mince the garlic straight into a large non stick pan that has a lid. Make sure the pan is reasonably deep - around 5cm / 2.5" or more. Otherwise, use a large pot.
  2. Place pan on high heat. Stir the garlic to infuse the oil. When the oil is hot, add the onion and carrot and cook for 1 minute, stirring occasionally.
  3. Add the bell pepper (capsicum) and chicken and cook until the chicken is white all over (it should still be pink inside) - about 1 to 2 minutes.
  4. Add the milk, stock, orzo (risoni) and flour, put lid on then bring to boil, then turn down to medium.
  5. Cook at rapid simmer, stirring once or twice, for 5 minutes. Keep the boiled water nearby to add in case the liquid evaporates too quickly - this will depend on the size of pan you used, strength of heat you are using etc. If you are not using a non stick pan then you will need to stir more than one or twice, just to ensure it doesn't stick to the bottom.
  6. After 5 minutes there should still be a bit of liquid and the risoni should be soft on the outside but still firm on the inside. There needs to be enough liquid to cook for another couple of minutes - if you are concerned, add a bit more water (don't worry if you add a little too much, it will reduce quickly at the end).
  7. Add the peas, spinach and parmesan, stir to mix through then put lid back on for another minute.
  8. Remove lid, adjust seasoning to taste and check to ensure the orzo is cooked. It should be a risotto consistency, not too saucy, but not dry like a pilaf.
  9. If you added too much water, leave it on the stove for another 30 seconds to a minute and keep stirring - it will cook out pretty quickly.
  10. Serve immediately.

From here

August 10, 2016

Un-Stuffed Pepper Soup

1 lb ground beef or pork 
2 tbsp oil 
1 large onion, chopped 
2 carrots, chopped 
2 celery sticks, chopped 
2 large bell peppers, one red and one green, chopped 
1 tsp dried oregano 
½ tsp sweet paprika 
2 cups canned whole or chopped tomatoes 
¼ cup rice, uncooked 
Salt and pepper after taste 
8 cups water or beef stock  (I do 4 cups beef broth and 4 cups water)

Heat the oil in a large pot and sauté the onion until translucent. Add the carrots and celery. When the vegetables are softened, add the oregano and paprika, then the meat, breaking it with a wooden spoon. Add the water or beef stock, the peppers and about a teaspoon of salt and some black pepper. Bring to a boil, and then add the tomatoes (if using whole tomatoes, break it with your hands). Let boil for about 15 minutes, add the rice and let boil for another 15 minutes, when the rice and peppers are done.


From here

Gnocchi Chicken Minestrone

1-1/4 pounds chicken tenderloins, cut into 1/2-inch pieces
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil, divided
1 each small green, sweet red and yellow peppers, finely chopped
1 medium zucchini, finely chopped
1/3 cup chopped red onion
1/3 cup chopped prosciutto or deli ham
4 garlic cloves, minced
2 cans (14-1/2 ounces each) chicken broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
3/4 cup canned white kidney or cannellini beans, rinsed and drained
1/2 cup frozen peas
3 tablespoons tomato paste
1 package (16 ounces) potato gnocchi
1/2 cup shredded Asiago cheese
8 fresh basil leaves, thinly sliced

Sprinkle chicken with oregano, salt and pepper. In a Dutch oven, saute chicken in 1 tablespoon oil until no longer pink. Remove from the pan and set aside.


In the same pan, cook the peppers, zucchini, mushrooms and onion in remaining oil until tender. Add prosciutto and garlic; cook 1 minute longer. Add the broth, tomatoes, beans, peas, tomato paste and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.

Meanwhile, cook gnocchi according to package directions. Drain; stir into soup. Garnish each serving with cheese and basil. 


From here

Tomato Basil Soup

6lbs tomatoes (if on vine still, just roast on the vine)
8 garlic cloves, whole in paper
½ cup of olive oil
4 Tbs butter
2 large yellow onions (roughly chopped)
handful of basil
4 cups chicken stock
1 cup heavy cream
kosher salt
Preheat oven to 400 degrees.
Arrange tomatoes and garlic on a sheet pan. Drizzle the tomatoes with ½ cup of olive oil. Sprinkle with kosher salt.
Roast tomatoes and garlic in the oven for 30 minutes, and then remove pan from the oven to cool.
In a soup pot, melt butter and add chopped onions. Sweat until tender (it is ok if they get some brown caramelization on them).
Squeeze the roasted garlic from the paper, and remove all of the stems and vines from the roasted tomatoes.
Dump all of the tomatoes, garlic and juice into the soup pot with the onions, add the handful of basil and the chicken stock. Turn the heat to medium-high, and let the soup cook for about 15 minutes. Remove the soup from the heat. Using an immersion blender, puree the soup until completely smooth. Stir in (do not blend!!) the heavy cream.
Serve hot and garnish with fresh basil or shaved parmesan.
From here