Sunday, May 31, 2009
It's Wild Animal Week at our house, so I made lion and elephant waffles for the boys.
I have a great recipe for waffles that uses a sourdough starter, but I don't always have that defrosted, fed, and ready to go. This is the recipe I use most of the time - these waffles turn out crisp, tender, and delicious.
Waffles (adapted from Better Homes and Gardens)
1 3/4 cups all-purpose flour
1 T. baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon (optional - just gives a hint of flavor)
2 egg yolks
1 3/4 cups milk
1/2 cup cooking oil
2 egg whites
1. In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center of dry mixture; set aside.
2. In another medium mixing bowl beat egg yolks slightly. Stir in milk and oil. Add egg yolk mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
3. In a small mixing bowl beat egg whites till stiff peaks form. Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix.
4. Cook waffles according to manufacturer's directions. Keep waffles in a low oven until finished baking. Makes 12-16 4-inch waffles or 8 Belgian waffles.
Tuesday, May 26, 2009
2 1/2 tablespoons vegetable oil or peanut oil
1-2 eggs, lightly beaten
1 T. chopped fresh ginger or 1 t. dried ginger
8 ounces cooked chicken, beef, or pork, chopped
1 cup finely chopped carrot
1 cup frozen shelled edamame, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
4 tablespoons light soy sauce (add more if you like)
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture and stir-fry until dry. Remove egg from wok and chop into small pieces.
Heat 1 tbsp oil in wok; add ginger and garlic to work; stir-fry for 30 seconds. Add selected meat to wok, along with carrots, edamame, and cooked onion; stir-fry for 2 minutes.
Add rice and green onions, tossing to mix well; stir-fry for 3 minutes.
Add 4 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Saturday, May 16, 2009
Make vertical cuts on either side of the breast bone. Cut around and underneath the breast to remove. You can cut it in half if you have a larger chicken or you want more choices for each person.
Friday, May 8, 2009
I've had versions of this slaw made with cabbage, but I prefer broccoli slaw because it is more colorful and flavorful. In the picture above I used a broccoli slaw that had broccoli florets and snow peas. The boys wouldn't eat the florets, but once Ben decided the snow peas were "green tacos," they were a hit.
When I make this for guests or a party, I add cashews or some other kind of nut - almonds are good, too. Most versions of this recipe call for you to add the ramen noodles early in the recipe so they soften, but I like to add them right before serving so they are still crunchy. The recipe makes more dressing than you probably need, but save it in case it dries out overnight.
Asian Broccoli Slaw
1 package broccoli slaw (16 oz.)
1 package ramen noodles (original flavor), noodles crushed and seasoning packet set aside
1/4 cup sliced green onions
1/2 cup cashews or cashew pieces (optional)
1/4 cup vegetable oil
2 T. rice wine or white vinegar
2 T. sugar
1/4 t. salt
In a large bowl, combine broccoli slaw, green onions, and cashews (if using). Mix oil, vinegar, sugar, salt, and contents of seasoning packet in a small bowl; whisk until emulsified. Pour over broccoli slaw mixture and stir. Refrigerate for 1-24 hours. Right before serving, sprinkle crushed ramen noodles on top.
Friday, May 1, 2009
Our favorite meal from Giorgio's is their tortellini marinara. It's cheese tortellini in a very light, delicate marinara topped with mozzarella cheese. I keep all the ingredients on hand to make it because it's relatively quick and we love it. I usually make a quick marinara, but jarred sauce is fine, too.
1 package frozen cheese tortellini - 16 oz.
1 28 oz. can crushed tomatoes (I usually use Muir Glen, but Hunt's are not as thick - they make
a sauce actually more like the restaurant one)
1-2 T. olive oil
3-4 cloves of garlic, minced
salt and pepper
1/2 teaspoon crushed red pepper
8 oz. mozzarella or mix of Italian cheeses, shredded (whole milk mozzarella gives it the
restaurant taste, but I usually have part-skim)
Cook tortellini according to package instructions; drain.
In a large saute pan, heat the olive oil with the salt, pepper, red pepper, and garlic just until the garlic becomes golden. Take pan off heat and add tomatoes (to avoid splattering). Simmer 5-10 minutes, adding chopped basil at the end if desired.
Mix tortellini with sauce and pour into casserole pan. Top with cheese.
Bake for 20 minutes at 350. Turn on broiler and let cheese bubble and brown just a bit - watch carefully so it doesn't burn. Remove from oven and serve.