I don't have a link to this recipe because it's from my Best 30-Minute Recipe from Cook's Illustrated.
We really liked this soup too. Chicken, mushrooms, coconut milk, bok choy, cilantro, lime juice, curry paste.
Saturday, February 26, 2011
Thursday, February 24, 2011
Peanut Butter Cup Crunch Bars
With every bar that my husband Jim eats these go up on his "Top 5" list of things I've ever made. They were at #4 but today they're at #2, second only to his beloved Chocolate Intensity Cake.
What can't you love about a chewy brownie topped with peanuts and chopped peanut butter cups, and then a layer of chocolate, peanut butter and rice krispies? Yeah, sinful.
Click here for the stolen recipe for Peanut Butter Cup Crunch Bars. You won't regret it!
Black Bean Soup
It's winter. It's soup time! This was the first of two soups for the weekend. We really enjoyed this soup. I've never used dried beans before, and it was well worth the extra effort.
I also love a soup with lots of garnishes- especially cilantro and avocado. YUM. And some corn tortillas. BONUS.
I had some HoneyBaked Ham in the freezer, so I chopped that up. I do admit that we used more than the 4 ounces the recipe calls for :) We love our ham.
Click here for the stolen recipe for Black Bean Soup. I found the recipe online but I really used my Best 30-Minute Recipe cookbook.
Tuesday, February 15, 2011
White Chicken Chili
Reposted because I included the recipe below!
OH WOW. I just love this soup. I think it could be one of my favorite meals ever. OR I'm just really hungry lately :)
This soup is low-fat, flavorful, and just awesome. It does take a bit of time to make- it involves many steps, taking about 2 hours total. Well worth it.
I did substitute white hominy for the cannellini beans. It reminds me of posole. And this isn't really a white chili but a green one. Those chiles just make this soup.
Make this on a relaxing Sunday and enjoy!
I just can't find this recipe online to save my life. That is just WRONG. No one has blogged about this great soup? Inconceivable!
There are 8 servings in this soup. Each serving is only 3 weight watcher points! I had two servings :)
The recipe since I was asked very nicely to share it :)
White Chicken Chili
3 lbs. bone-in, skin-on chicken breasts
Salt and ground pepper
1 teaspoon vegetable oil
3 medium poblano chiles, stemmed, seeded, and chopped medium
3 medium Anaheim chiles, stemmed, seeded, and chopped medium
1 medium jalapeno chile, plus 1 small jalapeno chile, seeds and ribs removed and set aside, flesh minced
2 medium onions, minced
6 medium garlic cloves, minced or pressed through a garlic press (about 2 Tablespoons)
2 tablespoons ground cumin
2 tablespoons dried oregano
8 cups low-sodium chicken broth
2- 15 oz. cans cannellini beans (or hominy), drained and rinsed
¼ cup juice from 2 to 3 limes
¼ cup minced fresh cilantro leaves
4 scallions, sliced thin
1. Season the chicken breasts with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until just smoking. Sear the chicken, skin side down, until browned, about 4 minutes. Flip the chicken and sear on the second side until browned, about 4 minutes. Transfer the chicken to a plate and remove and discard the skin.
2. Add all of the chiles except the small jalapeno, onions, garlic, cumin, oregano, and 1 teaspoon salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 12-15 minutes. Transfer half of the mixture to a clean plate; set aside.
3. Stir in the broth, chicken, and beans. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is fully cooked, about 20 minutes. Using tongs, transfer the chicken to a large plate. Continue to simmer the chili, uncovered, until it has thickened, 35-40 minutes.
4. When the chicken is cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones. Stir the shredded chicken, reserved chile mixture, lime juice, cilantro, scallions, and small jalapeno into the chili. Season with salt and pepper to taste. If the chile is too thick, stir in additional water to thin it out.
The chili can be refrigerated in an airtight container for up to 3 days.
Per 1 ½ cup serving: Calories 320, Fat 4.5g, Carb 28g, Protein 39g, Fiber 9g
This recipe was adapted from The Best Light Recipe, from the Editors of Cook's Illustrated.
OH WOW. I just love this soup. I think it could be one of my favorite meals ever. OR I'm just really hungry lately :)
This soup is low-fat, flavorful, and just awesome. It does take a bit of time to make- it involves many steps, taking about 2 hours total. Well worth it.
I did substitute white hominy for the cannellini beans. It reminds me of posole. And this isn't really a white chili but a green one. Those chiles just make this soup.
Make this on a relaxing Sunday and enjoy!
I just can't find this recipe online to save my life. That is just WRONG. No one has blogged about this great soup? Inconceivable!
There are 8 servings in this soup. Each serving is only 3 weight watcher points! I had two servings :)
The recipe since I was asked very nicely to share it :)
White Chicken Chili
3 lbs. bone-in, skin-on chicken breasts
Salt and ground pepper
1 teaspoon vegetable oil
3 medium poblano chiles, stemmed, seeded, and chopped medium
3 medium Anaheim chiles, stemmed, seeded, and chopped medium
1 medium jalapeno chile, plus 1 small jalapeno chile, seeds and ribs removed and set aside, flesh minced
2 medium onions, minced
6 medium garlic cloves, minced or pressed through a garlic press (about 2 Tablespoons)
2 tablespoons ground cumin
2 tablespoons dried oregano
8 cups low-sodium chicken broth
2- 15 oz. cans cannellini beans (or hominy), drained and rinsed
¼ cup juice from 2 to 3 limes
¼ cup minced fresh cilantro leaves
4 scallions, sliced thin
1. Season the chicken breasts with salt and pepper. Heat the oil in a Dutch oven over medium-high heat until just smoking. Sear the chicken, skin side down, until browned, about 4 minutes. Flip the chicken and sear on the second side until browned, about 4 minutes. Transfer the chicken to a plate and remove and discard the skin.
2. Add all of the chiles except the small jalapeno, onions, garlic, cumin, oregano, and 1 teaspoon salt in a large Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables are softened, 12-15 minutes. Transfer half of the mixture to a clean plate; set aside.
3. Stir in the broth, chicken, and beans. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer, stirring occasionally, until the chicken is fully cooked, about 20 minutes. Using tongs, transfer the chicken to a large plate. Continue to simmer the chili, uncovered, until it has thickened, 35-40 minutes.
4. When the chicken is cool enough to handle, shred the chicken into bite-sized pieces, discarding the bones. Stir the shredded chicken, reserved chile mixture, lime juice, cilantro, scallions, and small jalapeno into the chili. Season with salt and pepper to taste. If the chile is too thick, stir in additional water to thin it out.
The chili can be refrigerated in an airtight container for up to 3 days.
Per 1 ½ cup serving: Calories 320, Fat 4.5g, Carb 28g, Protein 39g, Fiber 9g
This recipe was adapted from The Best Light Recipe, from the Editors of Cook's Illustrated.
Sunday, February 13, 2011
Dad's Rocky Road Ice Cream
It's not my Dad's recipe :) It was made for my Dad because I know it's his favorite kind of ice cream. It's my sister Ana's too, I found out. Anything by David Lebovitz is my favorite, so we're all in agreement over this ice cream.
I used his lovely chocolate ice cream recipe and then mixed in some toasted chopped almonds and mini marshmallows. OMG. So good! So creamy and chocolate-y. I think the only thing that could have made this better was to make my own homemade marshmallows. I didn't want to go nuts though. Ha!
Click here for the online recipe for Rocky Road Ice Cream.
Saturday, February 12, 2011
Red Velvet Whoopie Pies
A couple of people inspired me to make these whoopie pies. I thought my first whoopie pie adventure would be pumpkin pies with maple cream cheese frosting. Mmmm. But then I saw my sister Kristina post her pictures and my friend Ann mentioned she was making them too... I just knew that I wanted to try something new rather than just the regular (but very good) red velvet cake cupcakes.
The whoopie pies are for a family gathering tomorrow. My Dad is visiting from San Diego, for his annual ice fishing trip.
The cakes are very moist and much like regular velvet cake. They passed a very important test... with the four year old. I gave him just once cookie with a dollop of cream cheese frosting on top. He said it was "yummy".
Dishes are the most hated part of baking/cooking. I also made Rocky Road ice cream and that added quite a few more dishes to wash. Ugh.
I'll post the Rocky Road ice cream tomorrow. It's hardening in the freezer overnight. It's my Dad's favorite ice cream so I hope he likes it.
Click here for the stolen recipe for Red Velvet Whoopie Pies.
The whoopie pies are for a family gathering tomorrow. My Dad is visiting from San Diego, for his annual ice fishing trip.
The cakes are very moist and much like regular velvet cake. They passed a very important test... with the four year old. I gave him just once cookie with a dollop of cream cheese frosting on top. He said it was "yummy".
Dishes are the most hated part of baking/cooking. I also made Rocky Road ice cream and that added quite a few more dishes to wash. Ugh.
I'll post the Rocky Road ice cream tomorrow. It's hardening in the freezer overnight. It's my Dad's favorite ice cream so I hope he likes it.
Click here for the stolen recipe for Red Velvet Whoopie Pies.
Sunday, February 6, 2011
Chocolate Chip Cake (aka I Love You Cake)
I made cupcakes for giggles. I used a small part of the batter to make a small cake for the family. I knew James would get excited by the chocolate frosting and sprinkles.
(There's a small piece of the cake missing because James and I had "just one bite" a little earlier.)
Cake makes James happy!
The cake is Martha's Chocolate Chip Cake. The white cake is fluffy and sweet. The recipe asks for whipped egg whites to be folded into the cake batter, making the batter very light. Light as in fluffy, not low fat :)
The frosting is the recipe from the back of the Hershey's cocoa tin. It all went very well together.
(There's a small piece of the cake missing because James and I had "just one bite" a little earlier.)
Cake makes James happy!
The cake is Martha's Chocolate Chip Cake. The white cake is fluffy and sweet. The recipe asks for whipped egg whites to be folded into the cake batter, making the batter very light. Light as in fluffy, not low fat :)
The frosting is the recipe from the back of the Hershey's cocoa tin. It all went very well together.
Click here for the stolen recipe for Martha's Chocolate Chip Cake. Okay, so you can't click on the link. I can't find the recipe online. I will post it some other time. The recipe is from Martha's Cupcakes book.
White Russian Tiramisu
This has been a favorite of ours for a few years. I found the recipe in a Cooking Light recipe so long ago.
We like our version so much that we don't get tiramisu in restaurants. Ours might not be the most authentic but it has all the flavors we like- cream cheese, a bit of cocoa, and kahlua/coffee soaked ladyfingers. Mmmmm.
The picture might not be the most appetizing but it layers prettily and tastes great.
Click here for the stolen recipe for White Russian Tiramisu.
We like our version so much that we don't get tiramisu in restaurants. Ours might not be the most authentic but it has all the flavors we like- cream cheese, a bit of cocoa, and kahlua/coffee soaked ladyfingers. Mmmmm.
The picture might not be the most appetizing but it layers prettily and tastes great.
Click here for the stolen recipe for White Russian Tiramisu.
Browned bits!
Today I had my first proper deglazing with red wine and scraping up of browned bits on the bottom of my Dutch oven. Yay!
My sister commented that the browned bits are actually called "fond". I am fond of the fond.
It was steamy and lovely.
My sister commented that the browned bits are actually called "fond". I am fond of the fond.
It was steamy and lovely.
Tuesday, February 1, 2011
Turkey (or chicken) Tetrazzini
I thought that this would be a James-friendly meal one day. He loves spaghetti, he likes chicken (sometimes) and he loves cheese but he wouldn't touch this. This is a pretty cheesy sauce and even though I'm not a big fan of cream of mushroom soup, it all goes well together.
Does it even look appetizing?
Why don't I like cream of mushroom sauce? The only reason is that I don't like the ingredient list. It's a processed food, so there are too many unrecognizable ingredients. Yes, I am a food snob sometimes.
This is a easy recipe if you have all of the ingredients and precooked chicken/turkey. Sometimes I've gone to the grocery store deli and asked them to cut me a 3/4 pound slab of turkey. Like one big piece that I've diced up for this recipe. THIS time I used a packaged box of deli chicken chunks. Again, a processed food but slightly healthier because it was a "natural" product and it at least has pronounceable ingredients!
Click here for the stolen recipe for Turkey Tetrazzini. Originally I found this recipe in a Cooking Light magazine.
Does it even look appetizing?
Why don't I like cream of mushroom sauce? The only reason is that I don't like the ingredient list. It's a processed food, so there are too many unrecognizable ingredients. Yes, I am a food snob sometimes.
This is a easy recipe if you have all of the ingredients and precooked chicken/turkey. Sometimes I've gone to the grocery store deli and asked them to cut me a 3/4 pound slab of turkey. Like one big piece that I've diced up for this recipe. THIS time I used a packaged box of deli chicken chunks. Again, a processed food but slightly healthier because it was a "natural" product and it at least has pronounceable ingredients!
Click here for the stolen recipe for Turkey Tetrazzini. Originally I found this recipe in a Cooking Light magazine.
Sweeeeeet!
There wasn't anything wrong with my old set of pots and pans YET but we tend to replace them every few years because the nonstick coating starts to flake off. I remember I made a batch of Almond Crack candy once and I saw little bits of black nonstick whatever were floating in the candy mixture. I threw that mixture away, of course. The pan too. It seems very un-green to buy pots and pans every few years, soooooooooo when I saw this stainless steel set in the Sunday Macy's ad, I decided to just get them.
They are purty. 14 pieces. I will still keep a nonstick skillet for eggs and things, but I'm hoping this set will last awhile.
This saucepan is cool because it has spouts on the side and a built-in strainer in the lid! Fancy!
The bottom part is the 3 quart casserole but it has two inserts- one is a steamer and the other is a double boiler. Melting chocolate the right way instead of the microwave, not that there is anything wrong with the microwave, but I can't wait to melt chocolate :)
They are purty. 14 pieces. I will still keep a nonstick skillet for eggs and things, but I'm hoping this set will last awhile.
This saucepan is cool because it has spouts on the side and a built-in strainer in the lid! Fancy!
The bottom part is the 3 quart casserole but it has two inserts- one is a steamer and the other is a double boiler. Melting chocolate the right way instead of the microwave, not that there is anything wrong with the microwave, but I can't wait to melt chocolate :)
I also can't wait to follow a recipe and truly follow the instructions of "scraping the brown bits" from the bottom. My nonstick pans never created brown bits. This probably doesn't make sense to you? Oh well :)
Saturday, January 29, 2011
Spicy Lemon Garlic Shrimp and sides
We really enjoyed these shrimp. I think next time I would add a bit more red pepper flakes. I didn't taste the spice in this, just the yummy butter, lemon and garlic goodness. That Pioneer Woman and her butter. Seriously. This was a lot of butter. BUT I think I do need to follow her suggestion next time and get some great crusty bread to soak up all the extra drippings.
We are recent shrimp converts. No more precooked frozen shrimp for this family. I am now comfortable with uncooked (fresh) frozen shrimp. These shrimp even had the shells on them! It makes for a messy meal but Jim agreed it was worth it.
We made half the recipe.
The sides were leftover mashed potatoes and cauliflower soup with bacon bits and cheddar cheese. You know how some foods just go together? Like you should have a vegetable, a protein, and a starch? I didn't think these were perfect together but we were using up our fresh vegetables and leftovers in the refrigerator. We are economical :)
Click here for the stolen recipe for Pioneer Woman's Spicy Lemon Garlic Shrimp.
We are recent shrimp converts. No more precooked frozen shrimp for this family. I am now comfortable with uncooked (fresh) frozen shrimp. These shrimp even had the shells on them! It makes for a messy meal but Jim agreed it was worth it.
We made half the recipe.
The sides were leftover mashed potatoes and cauliflower soup with bacon bits and cheddar cheese. You know how some foods just go together? Like you should have a vegetable, a protein, and a starch? I didn't think these were perfect together but we were using up our fresh vegetables and leftovers in the refrigerator. We are economical :)
Click here for the stolen recipe for Pioneer Woman's Spicy Lemon Garlic Shrimp.
Chili
I can never find the recipe for this online, even though that's where we got it originally, but this is our staple chili. We have never looked for another recipe- why mess with a good thing?
On Friday I came home and this was simmering on the stovetop. I love when my husband makes dinner :)
Do you want the recipe? Leave a comment and I'll know to just type it out later.
On Friday I came home and this was simmering on the stovetop. I love when my husband makes dinner :)
Do you want the recipe? Leave a comment and I'll know to just type it out later.
Asian Marinated Flank Steak
Excuse my half eaten plate! I forgot to take a picture and I knew this was a recipe that I wanted to blog about.
This marinade combines a bunch of ingredients that we love, and it's very easy. It is so nice to mix up the marinade, throw it in a ziploc with the flank steak, and then grill it the next day. I love my grill pan :)
Quick mashed red potatoes (potatoes, butter, half and half, a bit of cream cheese) and steamed asparagus with lemon.
Really, it looked more appetizing when it was freshly dished out!
Click here for the stolen recipe for Asian Marinated Flank Steak.
This marinade combines a bunch of ingredients that we love, and it's very easy. It is so nice to mix up the marinade, throw it in a ziploc with the flank steak, and then grill it the next day. I love my grill pan :)
Quick mashed red potatoes (potatoes, butter, half and half, a bit of cream cheese) and steamed asparagus with lemon.
Really, it looked more appetizing when it was freshly dished out!
Click here for the stolen recipe for Asian Marinated Flank Steak.
Tuesday, January 25, 2011
Chocolate Waffles
I love breakfast for dinner. My son and I tend to do this on the nights that Jim is out (he has a weekly pool league night). I don't think I would have experimented with chocolate waffles on a regular dinner night. Also, chocolate waffles sound more like dessert. Well, when it's just the two of us I go a little nuts :) It's like a special Mom/Son thing or something.
It's not often that James actually LIKES something new. I was glad he was willing to try the waffles and then he LIKED them!! Success. He dipped them in syrup and was happy.
I ended up only eating half of mine and I put strawberry jam on top. It is a pretty big waffle. I also made one for Jim and froze it. I know he'll enjoy it tomorrow!
Chocolate Waffles
I made regular Belgian waffles too and talked about my waffle iron in this post.
It's not often that James actually LIKES something new. I was glad he was willing to try the waffles and then he LIKED them!! Success. He dipped them in syrup and was happy.
I ended up only eating half of mine and I put strawberry jam on top. It is a pretty big waffle. I also made one for Jim and froze it. I know he'll enjoy it tomorrow!
The waffle recipe is from the waffle maker manual. I'm going to copy it here since I don't know if it's available anywhere online.
Chocolate Waffles
1 1/3 cups all-purpose flour
2/3 cup sugar
1/4 cup plus 2 tablespoons powdered baking cocoa
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup milk
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
Combine the dry ingredients (flour through salt) in a large bowl. Whisk the wet ingredients (milk through vanilla) in a medium bowl. Whisk the milk mixture into the dry ingredients just until the dry ingredients are thoroughly moistened. Let batter rest 5 minutes. Spray both waffle grids with cooking spray. Pour 1 cup batter onto the center of the bottom grid. Close top and flip waffle maker. Bake until set, about 4 minutes. Serve topped with your choice of topping- whipped cream, syrup, fruit.
Makes 3 waffles
I made regular Belgian waffles too and talked about my waffle iron in this post.
Monday, January 24, 2011
My Cookbooks
Hi CRMS Students,
I'm going to be reading an entry from my cooking blog. I keep this blog just for fun. I have a lot of friends and family members who like to look at the pictures of the food that I cook and bake. I started to bake after I took a Home Ec class in junior high- that's like your FACS class that you have or will have here at CRMS. Back then you had to cook from cookbooks, recipes that were from your family, or recipes that you created on your own! Now you can find almost anything online!
I've always been a cookbook girl. Actually, I've always been a book girl. I used to stay up really, really late at night without my Mom knowing (Hi Mom!) and hide under the covers with a flashlight and book. We didn't have many cookbooks laying around so my love of cooking was on hold for several years.
Books! They were everywhere when I was a kid. I went to the library a lot. Now my family has our own library in our house.
Here is my son's library. He has a great collection of Spanish books, picture books, and he still holds on to his baby board books. He loves to read. We read him books every night. I'm strict and will usually read "just two books" because otherwise he doesn't know limits. I love the time that I get to spend with him.
I wish I would have cleaned up the mess in my husband's office but here is our great big bookcase. Most of the books are mine but all the other stuff? His. He has Star Wars collectibles, little gadgets, and other interesting things on the shelves. But we love our books!
My husbands books are about computers, sports, and Star Wars.
The bottom two shelves are cookbooks. Whenever I have a birthday or it's Christmas I ask for books. The last few years it's been cookbooks. I make lots of things from the cookbooks. The books are well loved and well, they are sticky. They get pretty dirty when the flour, butter, and eggs are flying around the room!
One of my favorite things that I've made from my cookbooks are cupcakes. I made these owl cupcakes for my son's 3rd birthday party at daycare. At daycare they were having a "Forest Friends" theme for the week and so I made these cute owls.
They are just basic chocolate cupcakes with oreo cookies for the eyes, junior mints for the eyeballs, and a banana runt for the beak. Lots of chocolate frosting makes it look like they have feathers, sort of.
I'm going to be reading an entry from my cooking blog. I keep this blog just for fun. I have a lot of friends and family members who like to look at the pictures of the food that I cook and bake. I started to bake after I took a Home Ec class in junior high- that's like your FACS class that you have or will have here at CRMS. Back then you had to cook from cookbooks, recipes that were from your family, or recipes that you created on your own! Now you can find almost anything online!
I've always been a cookbook girl. Actually, I've always been a book girl. I used to stay up really, really late at night without my Mom knowing (Hi Mom!) and hide under the covers with a flashlight and book. We didn't have many cookbooks laying around so my love of cooking was on hold for several years.
Books! They were everywhere when I was a kid. I went to the library a lot. Now my family has our own library in our house.
Here is my son's library. He has a great collection of Spanish books, picture books, and he still holds on to his baby board books. He loves to read. We read him books every night. I'm strict and will usually read "just two books" because otherwise he doesn't know limits. I love the time that I get to spend with him.
I wish I would have cleaned up the mess in my husband's office but here is our great big bookcase. Most of the books are mine but all the other stuff? His. He has Star Wars collectibles, little gadgets, and other interesting things on the shelves. But we love our books!
My husbands books are about computers, sports, and Star Wars.
The bottom two shelves are cookbooks. Whenever I have a birthday or it's Christmas I ask for books. The last few years it's been cookbooks. I make lots of things from the cookbooks. The books are well loved and well, they are sticky. They get pretty dirty when the flour, butter, and eggs are flying around the room!
One of my favorite things that I've made from my cookbooks are cupcakes. I made these owl cupcakes for my son's 3rd birthday party at daycare. At daycare they were having a "Forest Friends" theme for the week and so I made these cute owls.
They are just basic chocolate cupcakes with oreo cookies for the eyes, junior mints for the eyeballs, and a banana runt for the beak. Lots of chocolate frosting makes it look like they have feathers, sort of.
I found something that I love to do in books. What have you found in books that you love?
Thanks for looking at my blog!
Sunday, January 23, 2011
Dark Chocolate Tart with Gingersnap Crust
In this house we have a favorite chocolate tart-like cake, it's actually a flourless cake called Chocolate Intensity. I did decide to experiment with a new recipe and I'm glad I did. This recipe won't take the place of Jim's beloved Chocolate Intensity because it is different. It's darker with a hint of spice (cinnamon, ground black pepper, and ginger in the crust). Yum.
It uses A LOT of chocolate. 12 ounces of bittersweet, to be exact.
It was a really simple recipe, almost foolproof. I love press-in-the-pan kinds of crusts. Even better when its pure cookie and butter goodness.
I made a little bit of homemade whipped cream, barely sweet because I knew the chocolate tart would be all the sweet I'd need. Small slivers of tart for both my Sweetie and me.
Lots of leftovers. I did consider making small tartlettes and freezing the small tarts for later but I think the large tart pan just really needed to be used. It gets lonely in storage, you know?
What to do with the leftovers... ?
Click here for the stolen recipe for Dark Chocolate Tart with Gingersnap Crust. It's from one of my favorite bloggers.
It uses A LOT of chocolate. 12 ounces of bittersweet, to be exact.
It was a really simple recipe, almost foolproof. I love press-in-the-pan kinds of crusts. Even better when its pure cookie and butter goodness.
I made a little bit of homemade whipped cream, barely sweet because I knew the chocolate tart would be all the sweet I'd need. Small slivers of tart for both my Sweetie and me.
Lots of leftovers. I did consider making small tartlettes and freezing the small tarts for later but I think the large tart pan just really needed to be used. It gets lonely in storage, you know?
What to do with the leftovers... ?
Click here for the stolen recipe for Dark Chocolate Tart with Gingersnap Crust. It's from one of my favorite bloggers.
Ginger Beef Stir Fry
After being sick for so long it was really nice to try a new meal!
I've never tried this cut of meat, and I found it so-so. I think next time I would splurge with something more expensive. I also probably put too many vegetables (is that possible?) in the dish and so the sauce was spread a little thin. Next time I would stick to the proportions of the recipe or make more sauce! Oh, and the plum sauce was a new ingredient for me too. I found it quite easily in the ethnic aisle of Cub Foods.
Our verdict? Good. We will make it again! We love any meal that incorporates so many vegetables, an Asian flavor, fresh ginger, and my beloved Jasmine rice. Mmmmm.
Mr. Bento
I love my new lunch jar! This was another Christmas gift. My sister Ana has one too, and she warned me that I would cause a lunchroom sensation and I did a little. It is quite amazing that all of these little containers fit into the jar.
I love the little containers because it does force you to consider portion sizes.
In this day's lunch and snacks (I don't eat all of this at once), from left to right: pretzels, blackberries & clementines, leftover bbq chicken flatbread pizza, Greek yogurt with berries and a tiny amount of sugar.
I love the little containers because it does force you to consider portion sizes.
In this day's lunch and snacks (I don't eat all of this at once), from left to right: pretzels, blackberries & clementines, leftover bbq chicken flatbread pizza, Greek yogurt with berries and a tiny amount of sugar.
I love my spork!
Belgian Waffles
I received a great gift of a waffle maker for Christmas. Yay! Great waffles are just minutes away now :) I just used the simple recipe in the waffle maker manual.
James won't touch them but the adults love them. With just a bit of butter and syrup. I need to experiment with different flavors... I saw a great looking recipe for gingerbread waffles. Yum.
So I do recommend this waffle maker- It's the Presto Flipside. I did forget to spray it once and the waffles stuck. But with the next waffle I sprayed with nonstick spray and it was perfect.
Classic Waffles
2 cups flour
1 T sugar
1 T baking powder
1/4 tsp salt
1 3/4 cups milk
2 eggs
2 T vegetable oil
Combine the dry ingredients in a large bowl. Whisk the wet ingredients in a medium bowl. Whisk the milk mixture into the dry ingredients just until the dry ingredients are thoroughly moistened. Preheat waffle maker. Spray the waffle grids with cooking spray and then pour 1 cup batter onto the center of the bottom grid. Close top and flip waffle maker. Bake until brown, about 3 1/2 to 4 minutes.
Makes 4 waffles.
James won't touch them but the adults love them. With just a bit of butter and syrup. I need to experiment with different flavors... I saw a great looking recipe for gingerbread waffles. Yum.
So I do recommend this waffle maker- It's the Presto Flipside. I did forget to spray it once and the waffles stuck. But with the next waffle I sprayed with nonstick spray and it was perfect.
Classic Waffles
2 cups flour
1 T sugar
1 T baking powder
1/4 tsp salt
1 3/4 cups milk
2 eggs
2 T vegetable oil
Combine the dry ingredients in a large bowl. Whisk the wet ingredients in a medium bowl. Whisk the milk mixture into the dry ingredients just until the dry ingredients are thoroughly moistened. Preheat waffle maker. Spray the waffle grids with cooking spray and then pour 1 cup batter onto the center of the bottom grid. Close top and flip waffle maker. Bake until brown, about 3 1/2 to 4 minutes.
Makes 4 waffles.
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