Here's one for you CSA ladies. I've never gotten around to making it myself, but a friend of mine loves it, and she has good taste. It should be helpful for using up all that kale and chard and whatnot!
Fried chickpeas with sausage and kale.
Tuesday, June 28, 2011
Wednesday, June 22, 2011
BBQ Espresso Spareribs
Just ran across this recipe in the cookbook I'm copyediting...it had me at the word "espresso." Perhaps someday we'll have to have a Baker Babes grill-out...unless I decided I can get through this much meat on my own. Which might be possible...this sounds deeeelicious!
2 racks spare ribs
Salt and pepper
sauce:
½ cup beer
½ cup apple cider
½ cup cider vinegar
½ cup strong coffee or espresso
½ cup beef or chicken stock
2 T. vegetable oil
2 T. Worcestershire sauce
1 T. hot sauce
1 t. salt
½ t. ground pepper
4½ t. garlic
½ cup ketchup
Recipe Yield
6 servings
For the sauce: place all sauce ingredients in a glass bowl and whisk to mix. Cover and store in refrigerator until ready to use.
For the ribs: preheat oven to 325 degrees. Place ribs on a rimmed baking sheet lined with parchment for easy cleanup. Cut each rack of ribs in thirds along the bone so they can be easily stacked. Sprinkle liberally with salt and black pepper on both sides and pat into the meat. Place ribs in the oven, rotating the layers every 30 minutes, until they are tender and almost falling off the bone, about 2 hours.
Transfer ribs to a preheated grill on low heat. Brush ribs with sauce and grill for about30 minutes, basting every 10 minutes, until the ribs are well glazed.
Nutritional Information (per serving): Calories 462.8; Total Fat 31.0g; Cholesterol 86.1mg; Sodium 1346.6mg; Total Carbohydrates 25.3g (Dietary Fiber 0.2g); Protein 19.0g
2 racks spare ribs
Salt and pepper
sauce:
½ cup beer
½ cup apple cider
½ cup cider vinegar
½ cup strong coffee or espresso
½ cup beef or chicken stock
2 T. vegetable oil
2 T. Worcestershire sauce
1 T. hot sauce
1 t. salt
½ t. ground pepper
4½ t. garlic
½ cup ketchup
Recipe Yield
6 servings
For the sauce: place all sauce ingredients in a glass bowl and whisk to mix. Cover and store in refrigerator until ready to use.
For the ribs: preheat oven to 325 degrees. Place ribs on a rimmed baking sheet lined with parchment for easy cleanup. Cut each rack of ribs in thirds along the bone so they can be easily stacked. Sprinkle liberally with salt and black pepper on both sides and pat into the meat. Place ribs in the oven, rotating the layers every 30 minutes, until they are tender and almost falling off the bone, about 2 hours.
Transfer ribs to a preheated grill on low heat. Brush ribs with sauce and grill for about30 minutes, basting every 10 minutes, until the ribs are well glazed.
Nutritional Information (per serving): Calories 462.8; Total Fat 31.0g; Cholesterol 86.1mg; Sodium 1346.6mg; Total Carbohydrates 25.3g (Dietary Fiber 0.2g); Protein 19.0g
Tuesday, June 21, 2011
Banana Carrot Muffins
Cruising through my recipes and I ran across these muffins. Yum! They are delicious (and more or less healthy). How could I have gone so long without making them? I may have to rectify this soon.
Combine:
1 ½ c. flour (I use 50/50 wheat/white)
¾ c. sugar*
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ tsp cinnamon
¼ tsp nutmeg
Set aside.
2 eggs, separated
Whip egg whites until stiff peaks form, set aside.
Beat egg yolks until light and lemon-colored, then mix in
1 Tbs. honey
¼ tsp orange peel
2 ripe bananas, mashed
1 c. shredded carrot (2 lg.)
½ c. unsweetened applesauce (*regular is ok; just use less sugar)
Stir into dry ingredients until just moistened, then fold in egg whites. Do not over mix.
Sling into muffin cups or greased muffin tins, bake at 350 for 20-25 minutes.
Cool 5 minutes before transferring to cooling rack. Then eat them all.
Combine:
1 ½ c. flour (I use 50/50 wheat/white)
¾ c. sugar*
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ tsp cinnamon
¼ tsp nutmeg
Set aside.
2 eggs, separated
Whip egg whites until stiff peaks form, set aside.
Beat egg yolks until light and lemon-colored, then mix in
1 Tbs. honey
¼ tsp orange peel
2 ripe bananas, mashed
1 c. shredded carrot (2 lg.)
½ c. unsweetened applesauce (*regular is ok; just use less sugar)
Stir into dry ingredients until just moistened, then fold in egg whites. Do not over mix.
Sling into muffin cups or greased muffin tins, bake at 350 for 20-25 minutes.
Cool 5 minutes before transferring to cooling rack. Then eat them all.
Wednesday, June 15, 2011
simple sweet & sour stir fry
This may be my favorite stir fry recipe--and yes, real sweet and sour sauce is not pink! I use either chicken or pork, and whatever variety of vegetables my little heart desires. But here's my go-to combo:
1 lb boneless chicken breast or pork chop, cut into 1-inch chunks
1 bell pepper, seeded and chopped
1 small onion, diced
3-4 carrots, peeled and sliced (on fancy days I julienne)
1/2-1 c. snow peas, ends snapped
8 oz. can pineapple chucks in juice (or more...)
2 cloves garlic, minced
for sauce:
1/3 c. sugar
1/4 c. vinegar
2 T. soy sauce
2 T. cornstarch
1 t. bullion granules or 1 cube (I use chicken for chicken (duh) and beef for pork...but you do whatever you want!)
I recommend taking the time to do all of your prep before you start frying, including mixing the sauce and starting your rice. It's a lot less stressful. So, take a few minutes and chop everything. I'll wait.
For sauce: drain pineaple, reserving juice. Add enough water to juice to make 1 1/2 c. (There's about 1/2 c. juice, for those like me who use a bigger can of pineapple.) Add remaining ingredients. Stir thoroughly and set aside. (You'll have to stir again just before adding to pan to mix in the cornstarch.)
Heat about 1 T. olive oil in large skillet or stir fry pan over high heat. (Put an apron on; this can get messy.) Add chicken/pork. Stir fry until cooked through and starting to brown. Remove meat and set aside. Add a touch more oil if needed. Stir fry carrots, onions, and garlic for 2-3 minutes. Add pepper and peas; fry for a couple more minutes or until crisp-tender.
Push veggies from center of pan and pour in (recently stirred) sauce. Cook and stir until sauce is thickened and bubbly; cook 1 minute more. Add meat and pineapple. Heat through and serve over rice. Note: if you start your rice on the stovetop when you finish chopping everything, it tends to be done at about the same time. Serves 4 (or 1 person 4 days in a row...).
1 lb boneless chicken breast or pork chop, cut into 1-inch chunks
1 bell pepper, seeded and chopped
1 small onion, diced
3-4 carrots, peeled and sliced (on fancy days I julienne)
1/2-1 c. snow peas, ends snapped
8 oz. can pineapple chucks in juice (or more...)
2 cloves garlic, minced
for sauce:
1/3 c. sugar
1/4 c. vinegar
2 T. soy sauce
2 T. cornstarch
1 t. bullion granules or 1 cube (I use chicken for chicken (duh) and beef for pork...but you do whatever you want!)
I recommend taking the time to do all of your prep before you start frying, including mixing the sauce and starting your rice. It's a lot less stressful. So, take a few minutes and chop everything. I'll wait.
For sauce: drain pineaple, reserving juice. Add enough water to juice to make 1 1/2 c. (There's about 1/2 c. juice, for those like me who use a bigger can of pineapple.) Add remaining ingredients. Stir thoroughly and set aside. (You'll have to stir again just before adding to pan to mix in the cornstarch.)
Heat about 1 T. olive oil in large skillet or stir fry pan over high heat. (Put an apron on; this can get messy.) Add chicken/pork. Stir fry until cooked through and starting to brown. Remove meat and set aside. Add a touch more oil if needed. Stir fry carrots, onions, and garlic for 2-3 minutes. Add pepper and peas; fry for a couple more minutes or until crisp-tender.
Push veggies from center of pan and pour in (recently stirred) sauce. Cook and stir until sauce is thickened and bubbly; cook 1 minute more. Add meat and pineapple. Heat through and serve over rice. Note: if you start your rice on the stovetop when you finish chopping everything, it tends to be done at about the same time. Serves 4 (or 1 person 4 days in a row...).
Fish Tacos with Fresh Corn Salsa
Monday night I made fish tacos with this nice fresh corn salsa. I liked it because I felt like I'd eaten something different and lighter than regular tacos. Last night I used the leftover salsa (I'd doubled it) in a taco salad--so good you will be seeing it at lunch today! Preparation Instructions
Ingredients
- 1 ear Fresh Corn
- 1 teaspoon Chili Powder
- 1 whole Lime, Juiced
- ½ cups Chopped Purple Onion
- 1 whole Tomato
- ¼ cups Chopped Fresh Cilantro
- 1 whole Jalapeno, Seeded And Minced
- Oil, To Cook Fish
- 6 whole Fillets Of White Fish (Cod Or Tilapia Work Best)
- Salt And Pepper, to taste
- 8 whole Tortillas
Slice corn off the cob. In a bowl, combine corn, lime juice, purple onion, tomato, cilantro and jalapeno. Sprinkle a bit of salt and pepper on top to get the flavors to come out a little.
In a hot skillet, drizzle a bit of oil. Place fish into skillet and season with salt, pepper, and chili powder. “Fry” on each side for 2-5 minutes, depending on how thick your fillets are. Fish is done when it flakes upon being gently pricked with a fork.
Roughly chop cooked fish. Add fish to a warmed tortilla and top it with the corn salsa. Serve and enjoy!
http://tastykitchen.com/recipes/main-courses/fish-tacos-with-fresh-corn-salsa/
Tuesday, June 14, 2011
Quinoa and black beans recipe
In case you were envying my lunch today (or my lunch at any point in the past week, since it's all been the same thing): behold, a very wonderful recipe! It's healthy, tasty, easy to make, and even pretty cheap. Plus, it gives you an opportunity to impress others by pronouncing "quinoa" correctly.
I finally finished eating through my batch of this today, which means that tomorrow I'll be eating... ???
I finally finished eating through my batch of this today, which means that tomorrow I'll be eating... ???
Monday, June 13, 2011
Casbah Couscous Chicken
True confessions - I got this recipe from the side of the Casbah couscous box. But it really is quite good, and Julie (I think?) wanted the recipe. I think each time I've made it I've only made half, and there's enough for leftovers.
Sautee in 3 tbsp. butter or olive oil:
1 1/2 lb. chicken, diced
1 c. onion, chopped
1 c. carrot, chopped
1 c. mushrooms, halved
1 c. celery, chopped
1/2 c. walnuts, chopped
1 tsp. salt
2 tbsp. curry powder
1/4 tsp. cayenne pepper
Then add:
1 1/2 cup cooked garbanzo beans
1 1/2 cup tomato sauce
1/2 cup raisins (I like golden raisins)
1/2 c. wine
Cover and bring to a boil. Simmer for 40 minutes. Serve over prepared couscous as package directs.
Sautee in 3 tbsp. butter or olive oil:
1 1/2 lb. chicken, diced
1 c. onion, chopped
1 c. carrot, chopped
1 c. mushrooms, halved
1 c. celery, chopped
1/2 c. walnuts, chopped
1 tsp. salt
2 tbsp. curry powder
1/4 tsp. cayenne pepper
Then add:
1 1/2 cup cooked garbanzo beans
1 1/2 cup tomato sauce
1/2 cup raisins (I like golden raisins)
1/2 c. wine
Cover and bring to a boil. Simmer for 40 minutes. Serve over prepared couscous as package directs.
Chicken Salad LP Style
Oops - I see I delayed too long and Rachel got there before me. Oh well! If you want a similar chicken salad idea, here ya go.
Combine 1/2 C. light mayo and 1/2 C. plain yogurt with diced cooked chicken, sliced celery, green onions, chopped walnuts, and sliced red grapes. Add 3/4 tsp. curry powder and 1/4 tsp sald. Stir, refrigerate for at least an hour, and enjoy. Yum-o. I like it with lettuce, but it also works for sandwiches.
I sometimes use more yogurt than mayo, or put in a Granny Smith apple or two. And the curry I've used recently is lemongrass curry....not as strong and with a sweet lemon-y flavor.
Combine 1/2 C. light mayo and 1/2 C. plain yogurt with diced cooked chicken, sliced celery, green onions, chopped walnuts, and sliced red grapes. Add 3/4 tsp. curry powder and 1/4 tsp sald. Stir, refrigerate for at least an hour, and enjoy. Yum-o. I like it with lettuce, but it also works for sandwiches.
I sometimes use more yogurt than mayo, or put in a Granny Smith apple or two. And the curry I've used recently is lemongrass curry....not as strong and with a sweet lemon-y flavor.
chicken salad Rachel-style
Here's my take on the current chicken salad craze:
combine:
chunks of lemon herb rotisserie chicken
halved red grapes
diced celery
crushed walnuts (I did it in the bag with my shoe)
miracle whip
curry powder
two dashes of worcestershire sauce
a chopped up bunch of fresh dill
eat wrapped up in lettuce or on bread.
combine:
chunks of lemon herb rotisserie chicken
halved red grapes
diced celery
crushed walnuts (I did it in the bag with my shoe)
miracle whip
curry powder
two dashes of worcestershire sauce
a chopped up bunch of fresh dill
eat wrapped up in lettuce or on bread.
cheater cake bars
Here's the recipe for the bars I made at work today:
Combine:
1 box yellow cake mix
2-1/2 c quick oats
3/4 c melted butter
Press 3/4 of the mix into the bottom of a 9x13 pan.
Spread as much jam of whatever flavor you'd like (raspberry and apricot are great) on top of the bottom layer.
Top with the remaining 1/4 crumble mixture.
Bake at 350 for 20-25 minutes.
Combine:
1 box yellow cake mix
2-1/2 c quick oats
3/4 c melted butter
Press 3/4 of the mix into the bottom of a 9x13 pan.
Spread as much jam of whatever flavor you'd like (raspberry and apricot are great) on top of the bottom layer.
Top with the remaining 1/4 crumble mixture.
Bake at 350 for 20-25 minutes.
Thursday, June 9, 2011
Delish and healthy new side for summer!
I love fennel. A couple of weeks ago I bought a fennel root and wanted to try something different. So I found this recipe online. I'd recommend it to anyone who is a veggie-lover or looking for a fun, fresh salsa to take to a BBQ this summer! It's delish! (I will be honest...I ate the whole thing in 3 days ;0) Works great on top of a salad, in a whole-wheat wrap or on chips.
Fennel-Cucumber recipe
Fennel-Cucumber recipe
and so we begin...
Time: lunch
Place: the Baker breakroom
Scene:
Me: Hey, whatcha eating? That looks good.
You: Curried cajun chicken salad.
Me: Yum! I want the recipe.
You: Sure!
And...within five minutes we both promptly forget all about it.
Until now! Come join the Baker Babes as we reveal just what our tupperware contains.
Sometimes we eat fancy--sometimes not. Sometimes we make things with five-dollar words like quinoa and multigrain and gluten-free...and sometimes it's basically Kraft mac n cheese or peanut butter. Either way, it's all fabulous. And it's time to share those recipes!
Place: the Baker breakroom
Scene:
Me: Hey, whatcha eating? That looks good.
You: Curried cajun chicken salad.
Me: Yum! I want the recipe.
You: Sure!
And...within five minutes we both promptly forget all about it.
Until now! Come join the Baker Babes as we reveal just what our tupperware contains.
Sometimes we eat fancy--sometimes not. Sometimes we make things with five-dollar words like quinoa and multigrain and gluten-free...and sometimes it's basically Kraft mac n cheese or peanut butter. Either way, it's all fabulous. And it's time to share those recipes!
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