Tuesday, November 26, 2013
Food Therapy: Thanksgiving Treats!
Food Therapy: Thanksgiving Treats!: Pumpkin Muffins Preheat oven to 325 degrees You will need: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cardamom...
Thanksgiving Treats!
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Preheat oven to 325 degrees
You will need:
flour, baking soda, baking powder, salt, cinnamon, nutmeg, cardamom, sugar, eggs, oil, vanilla, can of pumpkin, chocolate pieces, marshmallow pieces, condensed milk.
Sift together:
2 cups of flour all purpose
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp cardamom
In a separate bowl:
1 1/2 cup sugar
3/4 cup vegetable oil
3 large eggs
1 tsp vanilla
Combine with above ingredients and then fold in 1 can of pumpkin.
Line a cupcake pan with papers and ladle ingredients in. Top each cup with 3 chocolate pieces and marshmallow square. Bake for 30 minutes. Drizzle condensed milk over the top...Enjoy!
Monday, November 18, 2013
Food Therapy: Flaming Delicious!
Food Therapy: Flaming Delicious!: When we think of cold rainy days does Tomato Soup and grilled cheese sandwiches come to mind? Today's recipe is not my own, it is from a...
Flaming Delicious!
When we think of cold rainy days does Tomato Soup and grilled cheese sandwiches come to mind? Today's recipe is not my own, it is from a chef who cooks at a lodge in Whistler. I couldn't resist the chance to flambe and prepare an elevated, decadent meal for my family that is so Tasty!! The chef didn't give a name to his soup on the program so I will just name it based on its smoky, rich and piney flavors and its woodsy texture from the bacon and mushroom!
Northwest Garden Tomato Soup
Here is what you'll need...
6 large vine ripe tomatoes cut into 1/4 pieces
2 stalks of celery chopped finely
1 small onion chopped finely
1/2 lb of peppered bacon cut into small pieces
2 TB of olive oil
5/6 Shitake mushrooms sliced thinly
1/2 cup of Gin
1/4 cup of cream
In a skillet add 1 TB of olive oil and add the celery and onion then add the tomatoes. Cook down for about 20 minutes over medium heat. Place ingredients in a blender and puree until smooth. Strain mixture through a sieve and set aside.
In a skillet add 1 TB olive oil. Add pieces of bacon and shitake mushrooms cook until bacon is done well and mushrooms are soft.
Add 1/2 cup of gin and with a LONG lighter or match ignite the dish. (BE CAREFUL TO STAND BACK AS FLAME IGNITES QUICKLY AND BOLDLY!
Don't worry the flame will burn off. When it does add the tomato puree mix well and then add the cream and serve with your favorite grilled cheese sandwich.
Northwest Garden Tomato Soup
Here is what you'll need...
6 large vine ripe tomatoes cut into 1/4 pieces
2 stalks of celery chopped finely
1 small onion chopped finely
1/2 lb of peppered bacon cut into small pieces
2 TB of olive oil
5/6 Shitake mushrooms sliced thinly
1/2 cup of Gin
1/4 cup of cream
In a skillet add 1 TB of olive oil and add the celery and onion then add the tomatoes. Cook down for about 20 minutes over medium heat. Place ingredients in a blender and puree until smooth. Strain mixture through a sieve and set aside.
In a skillet add 1 TB olive oil. Add pieces of bacon and shitake mushrooms cook until bacon is done well and mushrooms are soft.
Add 1/2 cup of gin and with a LONG lighter or match ignite the dish. (BE CAREFUL TO STAND BACK AS FLAME IGNITES QUICKLY AND BOLDLY!
Don't worry the flame will burn off. When it does add the tomato puree mix well and then add the cream and serve with your favorite grilled cheese sandwich.
Tuesday, October 22, 2013
Comfort in the Best Way
Here is a nice Southern Style dinner that is sure to please everyone! Delicious Chicken fingers with a baked Acorn squash and collard green casserole... Nothing says comfort like this!
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Delicious Southern Fried Chicken Fingers
4 Cups of Buttermilk
2 TBL of Franks Red Hot Tabasco Sauce
Marinate strips of chicken in buttermilk and hot sauce for at least an hour.
In a separate bowl whisk up 1-2 eggs
In another bowl combine:
1 Cup of flour
2 tsp paprika
1 tsp pepper
2 tsp salt
1 tsp sage
1 tsp cumin
1 tsp parsley
Heat a fryer or pot with oil (enough to deep fry) to 350 degrees. Take the strips of chicken a few at a time and coat with the egg mixture and then the flour mixture coating well. Cook in oil about 3-5 minutes each side. Take care to turn so that the chicken will not stick. Should be golden brown. Remove and drain off oil. Get a baking sheet when all has been cooked. Place chicken on baking sheet and cook in the oven for about 10 minutes at 350 degrees.
Acorn Squash and Collard Green Casserole
Peel an acorn squash and slice horizontally. Scrape out any seeds and pulp. Continue to slice in sections. Prepare collard greens by slicing a bunch from the top in strips until you get to the base of the stock. Throw this part away. Layer in a casserole dish as such:
Squash seasoned with nutmeg, salt, pepper, butter and brown sugar and a cinnamon stick.
Collard greens
Squash seasoned with nutmeg, salt, pepper, butter and brown sugar
Collard greens
Pour 1.5 cups of cream over the top
Cover and cook at 350 degrees for about an hour or until squash is tender.
Serve together with the chicken fingers!
4 Cups of Buttermilk
2 TBL of Franks Red Hot Tabasco Sauce
Marinate strips of chicken in buttermilk and hot sauce for at least an hour.
In a separate bowl whisk up 1-2 eggs
In another bowl combine:
1 Cup of flour
2 tsp paprika
1 tsp pepper
2 tsp salt
1 tsp sage
1 tsp cumin
1 tsp parsley
Heat a fryer or pot with oil (enough to deep fry) to 350 degrees. Take the strips of chicken a few at a time and coat with the egg mixture and then the flour mixture coating well. Cook in oil about 3-5 minutes each side. Take care to turn so that the chicken will not stick. Should be golden brown. Remove and drain off oil. Get a baking sheet when all has been cooked. Place chicken on baking sheet and cook in the oven for about 10 minutes at 350 degrees.
Acorn Squash and Collard Green Casserole
Peel an acorn squash and slice horizontally. Scrape out any seeds and pulp. Continue to slice in sections. Prepare collard greens by slicing a bunch from the top in strips until you get to the base of the stock. Throw this part away. Layer in a casserole dish as such:
Squash seasoned with nutmeg, salt, pepper, butter and brown sugar and a cinnamon stick.
Collard greens
Squash seasoned with nutmeg, salt, pepper, butter and brown sugar
Collard greens
Pour 1.5 cups of cream over the top
Cover and cook at 350 degrees for about an hour or until squash is tender.
Serve together with the chicken fingers!
Thursday, October 17, 2013
Tickle My Ribs!
Laughter is such a great way to break the blues brought on by all the Falls' dark and gloomy weather. Whether you spend your day smiling with great friends or the evening with family playing games or watching a great movie, laughter is definitely just what the doctor ordered. Great food has always been the centerpiece when these types of occasions arise. My Baby back ribs will be a sure hit and will enhance the smiles that take place as you spend your evenings together making the most of it!
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Baby Back Ribs with a Cuban Lime Sauce
First prepare the rub for your ribs. You will need:
1/4 cup finely ground espresso
1/4 cup of brown sugar
1 TB of paprika
1 TB chili/chipotle powder
1 tsp salt
1 tsp pepper
1 clove of garlic minced
1 tsp thyme
1 tsp sage
pinch of fresh rosemary
1 tsp ginger
Mix together and take 1/4 cup of coconut oil and rub all over ribs front and back do the same with the dry mix. Place on grill or in pan and heat in oven at 200 degrees for 3-4 hours.
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About 20-30 minutes before ribs are done baste with Cuban lime sauce. You will need:
1/2 cup of lemon/lime soda
1/4 cup brown sugar
1/8 cup of vinegar
2 tsp of paprika
2 tsp tumeric
1 tsp garlic powder
1 tsp pepper
1 clove garlic minced
1/4 cup of onion finely chopped
1 shallot finely chopped
1/4 cup of soy sauce
1/4 cup of olive oil
1/2 cup of fresh lime
Mix well
First prepare the rub for your ribs. You will need:
1/4 cup finely ground espresso
1/4 cup of brown sugar
1 TB of paprika
1 TB chili/chipotle powder
1 tsp salt
1 tsp pepper
1 clove of garlic minced
1 tsp thyme
1 tsp sage
pinch of fresh rosemary
1 tsp ginger
Mix together and take 1/4 cup of coconut oil and rub all over ribs front and back do the same with the dry mix. Place on grill or in pan and heat in oven at 200 degrees for 3-4 hours.
1/2 cup of lemon/lime soda
1/4 cup brown sugar
1/8 cup of vinegar
2 tsp of paprika
2 tsp tumeric
1 tsp garlic powder
1 tsp pepper
1 clove garlic minced
1/4 cup of onion finely chopped
1 shallot finely chopped
1/4 cup of soy sauce
1/4 cup of olive oil
1/2 cup of fresh lime
Mix well
Tuesday, October 15, 2013
Tea and pie...Oh My!
Mid week and the room is filled with the lovely scent of apples, pecans and Earl Grey Tea. This is a soothing combination in a way that you might not ever expect. Here is my recipe for Apple Crisp topped with an Earl Grey Tea Ice cream that is textured with a lovely Fudge Meringue. When you bite into this you get a warm dose of sweet apples and subtle pecan crunchy goodness topped with the tawny flavor of tea and chocolate cotton candy nuances. Enjoy!
Apple Crisp
Peel 6 Golden apples and cut into slices or chunks
Add 1 tsp cinnamon
1 tsp nutmeg
1/2 cup of sugar
2 Tbl of butter
2 Tbl flour mix well.
In a separate bowl combine
1 cup of rolled oats
1/4 cup of chopped pecans
1/2 cup of brown sugar
1/4 cup flour
1.4 cup butter melted
mix well
Place first ingredients with apples in a greased baking dish. Place second ingredients over the top of the apples. Bake in 350 degree oven for 30-45 minutes or until bubbly. Apples should be soft and topping should be crisped.
Earl Grey Tea Ice cream ( ice cream maker required for this recipe) (Prepared 24 hours before making ice cream).
In a saucepan heat ingredients slowly to a boil. Turn down heat and simmer for 30 minutes.
2 cups of half n half
2 cups of heavy cream
1 vanilla bean split
3-4 earl grey tea bags
In a separate dish combine (whisk or use mixer)
2 large eggs
3 large egg yolks (save egg whites)
3/4 cup sugar
1/4 cup of honey
Mix until mixture is smooth and pale yellow in color.
After cream mixture has simmered for 30 minutes remove tea bags and vanilla bean. Ladle some of the hot mixture into egg mixture stirring or mixing constantly repeat until mixture is tempered. Pour ingredients back into pan over medium heat continue to cook until mixture is thick enough to coat the back of a spoon. Transfer to a container and chill fully (usually until the next day for best results). Pour into ic cream maker and follow instructions for machine (usually 30 minutes).
Take the egg whites that you saved and mix well with a mixer. Add 1/4 tsp of cream of tartar. Slowly add 3/4 cup of sugar until stiff peaks are formed. Add fudge ( I bought a jar of this from the store) and mix through. Place on a greased sheet or cupcake tin and bake until golden. After you make the ice cream fold in the meringue and place back in the freezer for 2 hours.
Tools of the Trade
My mixer is my favorite appliance! You can literally make so much with this and it takes out the effort. Having an ice cream maker has also been so amazing. Homemade ice cream is irrefutably better than store bought!
Peel 6 Golden apples and cut into slices or chunks
Add 1 tsp cinnamon
1 tsp nutmeg
1/2 cup of sugar
2 Tbl of butter
2 Tbl flour mix well.
In a separate bowl combine
1 cup of rolled oats
1/4 cup of chopped pecans
1/2 cup of brown sugar
1/4 cup flour
1.4 cup butter melted
mix well
Place first ingredients with apples in a greased baking dish. Place second ingredients over the top of the apples. Bake in 350 degree oven for 30-45 minutes or until bubbly. Apples should be soft and topping should be crisped.
Earl Grey Tea Ice cream ( ice cream maker required for this recipe) (Prepared 24 hours before making ice cream).
In a saucepan heat ingredients slowly to a boil. Turn down heat and simmer for 30 minutes.
2 cups of half n half
2 cups of heavy cream
1 vanilla bean split
3-4 earl grey tea bags
In a separate dish combine (whisk or use mixer)
2 large eggs
3 large egg yolks (save egg whites)
3/4 cup sugar
1/4 cup of honey
Mix until mixture is smooth and pale yellow in color.
After cream mixture has simmered for 30 minutes remove tea bags and vanilla bean. Ladle some of the hot mixture into egg mixture stirring or mixing constantly repeat until mixture is tempered. Pour ingredients back into pan over medium heat continue to cook until mixture is thick enough to coat the back of a spoon. Transfer to a container and chill fully (usually until the next day for best results). Pour into ic cream maker and follow instructions for machine (usually 30 minutes).
Take the egg whites that you saved and mix well with a mixer. Add 1/4 tsp of cream of tartar. Slowly add 3/4 cup of sugar until stiff peaks are formed. Add fudge ( I bought a jar of this from the store) and mix through. Place on a greased sheet or cupcake tin and bake until golden. After you make the ice cream fold in the meringue and place back in the freezer for 2 hours.
Tools of the Trade
My mixer is my favorite appliance! You can literally make so much with this and it takes out the effort. Having an ice cream maker has also been so amazing. Homemade ice cream is irrefutably better than store bought!
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