Here's a spice primer guaranteed to get you cooking in no time!
1. Bay Leaf -- Used in stews, soup and great with pot roast. Go easy. Bay leaves are strong, especially California bay leaves, which are the kind most grocery stores stock. I use 1/2 a leaf in my stews.
2. Basil -- Ah, the taste of summer. Who can resist fresh basil and tomatoes from the garden tossed with olive oil and garlic on a plate full of pasta? Dried, it's wonderful in soups, pasta dishes and chicken.
3. Dill -- It's not just for pickles. Try some dill sprinkled on fish, chicken or even in a light cream soup.
4. Garlic -- Nectar of the gods, well, bulb of the gods anyway. Garlic has a way of making the most ordinary food gourmet. Try sprinkling garlic powder (not garlic salt) into a prepared box of white cheddar macaroni and cheese. Surprise! It's pretty good. Fresh is always best. Squeeze it from a press into almost anything. Don't use with chocolate though.
5. Ginger -- Sprinkle it in your stir-fry, try it on baked chicken breasts with a little soy sauce and garlic. For fun, get it fresh (it's that alien-looking root mass in the produce department) and freeze it. It will keep almost indefinitely when frozen. To use, hack off a piece, peel it and grate into your recipe.
6. Nutmeg -- I love nutmeg. If you can find nutmeg nuts and the itty, bitty grater that comes with it, buy it. Once you've had freshly grated nutmeg, the powdered stuff in the jar is beneath you. Obviously an ingredient in baking, it's also good grated on sauteed squash, green beans, and carrots.
7. Oregano -- A staple in Italian cooking, it's also good in stews and salad dressings.
8. Rosemary -- This beautiful plant grows wild in my garden and provides an intoxicating aroma to meats, stews and root veggies. Try some crumbled in your carrots for a change of pace.
9. Tarragon -- An almost licorice flavor, this delicate herb takes front and center in vinaigrettes, as a delicious sprinkle on the top of baked or poached poultry and fish.
10. Thyme -- Make time for thyme! It's strong and adds a hint of character to an otherwise pretty standard dish. Use it with chicken, soups and beef.
Gingerbread Cookies 2/3 cup molasses (not robust) 2/3 cup packed dark brown sugar 1 tablespoon ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 2 teaspoons baking soda 2 sticks (1 cup) unsalted butter, cut into tablespoon pieces 1 large egg, lightly beaten 3 3/4 to 4 cups all-purpose flour 1/2 teaspoon salt Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt. Preheat oven to 325째F. Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature. Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once). Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.Cooks' notes: • Cookies keep in an airtight container at room temperature 3 weeks.
Melanie's Whole Wheat Gingerbread Boys Makes about 5 dozen 4" men or 20 dz. 2" boys
Cream together: 1 cup packed brown sugar 1/2 c. butter 2/3 c. molasses 2/3 c. honey 2/3 c. cold water 3 eggs
Switch to dough hooks and add: 1 t. ginger 1 t. cinnamon 1/2 t. allspice 1/2 t. cloves 2 t. baking soda 6 cups whole wheat flour
Preheat oven to 350?. Roll dough 1/4" thick on floured board. Cut with floured cookie cutter. Bake approximately 10 min. or until golden on the edges. __________________ Here's the link http://busycooks.about.com/od/sweets...rcaramcorn.htm
and here are the directions
This is a combination of two recipes; one with not enough sugar and gingerbread flavor, and one with the perfect amount of sugar and no gingerbread flavor. I feel that most homemade caramel corn has too much corn and not enough caramel. This recipe is perfect. INGREDIENTS: 15 cups popped corn 1/2 tsp. salt 1 cup butter 2 cups packed brown sugar 1/4 cup corn syrup 1/4 cup light molasses 1 Tbsp. ground ginger 1 tsp. cinnamon 1/2 tsp. baking soda PREPARATION:
Preheat oven to 250 degrees F. Place popcorn into 2 13x9" pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently. Boil for 5 minutes. Remove pan from heat and mix in baking soda. Mixture will foam up - this is why you need a large pan! Pour this foamy mixture over popped corn in the prepared pans and mix thoroughly. Bake both pans at 250 degrees for one hour, stirring every 15 minutes, until corn is glazed and crisp. Cool completely, then store in airtight containers. 30 servings
**Really this is awesome. Follow the directions about the air tight containers or it will be soggy w/i an hour (at least it did in our humidity!)
For a foamy version, not unlike the steamed milk atop a cappuccino, pour the hot mixture through the feed tube of a food processor while it's running, then transfer to mugs.
Combine the milk, sugar and vanilla in a small saucepan. Stir and heat, but do not boil. Divide between 2 mugs and sprinkle a little nutmeg on top.
Spiced Milk Add 1/4 teaspoon cinnamon and 1/8 teaspoon ground cloves before heating.
Hot Coconut Substitute 2 tablespoons sweetened coconut cream for 2 tablespoons of the sugar. Serves 2. Hot Vanilla Drink 1 c. milk 2 t. vanilla (I think I could have gotten away with 1t.) 1 T. sugar 1 /2 t. cinnamon
I mixed the cinnamon and sugar first in the bottom of the mug, then added milk and vanilla, and microwaved it for 1 1/2 minutes. White Hot Chocolate
Makes 8 cups2ounces milk chocolate, for garnish 12ounces good-quality white chocolate, coarsely chopped 6cups whole milk 2cups heavy cream 1teaspoon pure vanilla extract Peppermint sticks, for garnish Whipped cream, for garnish
1. Using a vegetable peeler, shave milk chocolate into curls; set aside. 2. Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms. 3. Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.
CHICKEN TORTILLA SOUPIn a large stockpot combine and whisk together until smooth: 2 cans each of the following Campbell soups: Cream of Mushroom, Cream of Chicken, Cream of Celery and Cheddar Cheese, 2-15 oz. cans Chicken broth
Add: 15 oz. can diced tomatoes 1 cup Pace brand medium salsa 1 - 4.5 oz. can Ortega green chiles 1 medium onion, chopped 1/4 cup fresh, chopped cilantro 4 cloves fresh garlic, minced 1 tsp. red chile powder, more or less to your taste salt and pepper to your taste
Bring to a full boil, reduce heat and simmer for 1 hour.
Add: 4 cooked chicken breasts, cut into small chunks, Simmer another hour.
While soup is simmering, make your soup toppings: Cut 1 pkg. flour tortillas into small thin strips and deep fry in hot oil until lightly browned. Shred 1/2 lb. longhorn style colby cheese.
To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.
Here's a spice primer guaranteed to get you cooking in no time!
ReplyDelete1. Bay Leaf -- Used in stews, soup and great with pot roast. Go easy. Bay
leaves are strong, especially California bay leaves, which are the kind
most grocery stores stock. I use 1/2 a leaf in my stews.
2. Basil -- Ah, the taste of summer. Who can resist fresh basil and
tomatoes from the garden tossed with olive oil and garlic on a plate full
of pasta? Dried, it's wonderful in soups, pasta dishes and chicken.
3. Dill -- It's not just for pickles. Try some dill sprinkled on fish,
chicken or even in a light cream soup.
4. Garlic -- Nectar of the gods, well, bulb of the gods anyway. Garlic has
a way of making the most ordinary food gourmet. Try sprinkling garlic
powder (not garlic salt) into a prepared box of white cheddar macaroni and
cheese. Surprise! It's pretty good. Fresh is always best. Squeeze it from
a press into almost anything. Don't use with chocolate though.
5. Ginger -- Sprinkle it in your stir-fry, try it on baked chicken breasts
with a little soy sauce and garlic. For fun, get it fresh (it's that
alien-looking root mass in the produce department) and freeze it. It will
keep almost indefinitely when frozen. To use, hack off a piece, peel it
and grate into your recipe.
6. Nutmeg -- I love nutmeg. If you can find nutmeg nuts and the itty,
bitty grater that comes with it, buy it. Once you've had freshly grated
nutmeg, the powdered stuff in the jar is beneath you. Obviously an
ingredient in baking, it's also good grated on sauteed squash, green
beans, and carrots.
7. Oregano -- A staple in Italian cooking, it's also good in stews and
salad dressings.
8. Rosemary -- This beautiful plant grows wild in my garden and provides
an intoxicating aroma to meats, stews and root veggies. Try some crumbled
in your carrots for a change of pace.
9. Tarragon -- An almost licorice flavor, this delicate herb takes front
and center in vinaigrettes, as a delicious sprinkle on the top of baked or
poached poultry and fish.
10. Thyme -- Make time for thyme! It's strong and adds a hint of character
to an otherwise pretty standard dish. Use it with chicken, soups and beef.
Gingerbread Cookies
ReplyDelete2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt. Preheat oven to 325째F. Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature. Roll out remaining dough into a 14-inch round (1/8 inch thick) on a lightly floured surface. Cut out as many cookies as possible with cutters and carefully transfer with offset spatula to 2 buttered large baking sheets, arranging them about 1 inch apart. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely. Make more cookies with remaining dough and scraps (reroll once). Put icing in pastry bag (if using) and pipe or spread decoratively onto cookies.Cooks' notes:
• Cookies keep in an airtight container at room temperature 3 weeks.
Melanie's Whole Wheat Gingerbread Boys
ReplyDeleteMakes about 5 dozen 4" men or 20 dz. 2" boys
Cream together:
1 cup packed brown sugar
1/2 c. butter
2/3 c. molasses
2/3 c. honey
2/3 c. cold water
3 eggs
Switch to dough hooks and add:
1 t. ginger
1 t. cinnamon
1/2 t. allspice
1/2 t. cloves
2 t. baking soda
6 cups whole wheat flour
Preheat oven to 350?. Roll dough 1/4" thick on floured board. Cut with floured cookie cutter. Bake approximately 10 min. or until golden on the edges. __________________
Here's the link http://busycooks.about.com/od/sweets...rcaramcorn.htm
and here are the directions
This is a combination of two recipes; one with not enough sugar and gingerbread flavor, and one with the perfect amount of sugar and no gingerbread flavor. I feel that most homemade caramel corn has too much corn and not enough caramel. This recipe is perfect.
INGREDIENTS: 15 cups popped corn 1/2 tsp. salt 1 cup butter 2 cups packed brown sugar 1/4 cup corn syrup 1/4 cup light molasses 1 Tbsp. ground ginger 1 tsp. cinnamon 1/2 tsp. baking soda PREPARATION:
Preheat oven to 250 degrees F. Place popcorn into 2 13x9" pans. Mix together salt, butter, brown sugar, corn syrup, molasses, ginger and cinnamon in a heavy, large saucepan. Heat over medium heat until mixture comes to a boil, stirring frequently. Boil for 5 minutes. Remove pan from heat and mix in baking soda. Mixture will foam up - this is why you need a large pan! Pour this foamy mixture over popped corn in the prepared pans and mix thoroughly. Bake both pans at 250 degrees for one hour, stirring every 15 minutes, until corn is glazed and crisp. Cool completely, then store in airtight containers. 30 servings
**Really this is awesome. Follow the directions about the air tight containers or it will be soggy w/i an hour (at least it did in our humidity!)
anything labeled "kosher pareve" is dairy free
ReplyDeleteHot Vanilla recipe
ReplyDeleteFor a foamy version, not unlike the steamed milk atop a cappuccino, pour the hot mixture through the feed tube of a food processor while it's running, then transfer to mugs.
2 cups milk
4 tablespoons granulated sugar
1 teaspoon vanilla extract
Nutmeg
Combine the milk, sugar and vanilla in a small saucepan. Stir and heat, but do not boil.
Divide between 2 mugs and sprinkle a little nutmeg on top.
Spiced Milk
Add 1/4 teaspoon cinnamon and 1/8 teaspoon ground cloves before heating.
Hot Coconut
Substitute 2 tablespoons sweetened coconut cream for 2 tablespoons of the sugar. Serves 2. Hot Vanilla Drink 1 c. milk
2 t. vanilla (I think I could have gotten away with 1t.)
1 T. sugar
1 /2 t. cinnamon
I mixed the cinnamon and sugar first in the bottom of the mug, then added milk and vanilla, and microwaved it for 1 1/2 minutes. White Hot Chocolate
Makes 8 cups2ounces milk chocolate, for garnish
12ounces good-quality white chocolate, coarsely chopped
6cups whole milk 2cups heavy cream
1teaspoon pure vanilla extract
Peppermint sticks, for garnish
Whipped cream, for garnish
1. Using a vegetable peeler, shave milk chocolate into curls; set aside. 2. Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms. 3. Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.
CHICKEN TORTILLA SOUPIn a large stockpot combine and whisk together until smooth: 2 cans each of the following Campbell soups: Cream of Mushroom, Cream of Chicken, Cream of Celery and Cheddar Cheese, 2-15 oz. cans Chicken broth
ReplyDeleteAdd:
15 oz. can diced tomatoes
1 cup Pace brand medium salsa
1 - 4.5 oz. can Ortega green chiles
1 medium onion, chopped
1/4 cup fresh, chopped cilantro
4 cloves fresh garlic, minced
1 tsp. red chile powder, more or less to your taste
salt and pepper to your taste
Bring to a full boil, reduce heat and simmer for 1 hour.
Add: 4 cooked chicken breasts, cut into small chunks, Simmer another hour.
While soup is simmering, make your soup toppings:
Cut 1 pkg. flour tortillas into small thin strips and deep fry in hot oil until lightly browned.
Shred 1/2 lb. longhorn style colby cheese.
To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.