Tuesday, March 18, 2014

Winter Solstice, Camelot Station



Winter Solstice, Camelot Station
http://thegreenbelt.blogspot.com/2006/12/winter-solstice-camelot-station.html

John M. Ford


Camelot is served
By a sixteen-track stub terminal done in High Gothick Style,
The tracks covered by a single great barrel-vaulted glass roof framed upon iron,
At once looking back to the Romans and ahead to the Brunels.
Beneath its rotunda, just to the left of the ticket windows,
Is a mosaic floor depicting the Round Table
(Where all knights, regardless of their station of origin
Or class of accommodation, are equal),
And around it murals of knightly deeds in action
(Slaying dragons, righting wrongs, rescuing maidens tied to the tracks).
It is the only terminal, other than Gare d'Avalon in Paris,
To be hung with original tapestries,
And its lavatories rival those at the Great Gate of Kiev Central.
During a peak season such as this, some eighty trains a day pass through,
Five times the frequency at the old Londinium Terminus,
Ten times the number the Druid towermen knew.
(The Official Court Christmas Card this year displays
A crisp black-and-white Charles Clegg photograph from the King's own collection.
Showing a woad-blued hogger at the throttle of "Old XCVII,"
The Fast Mail overnight to Eboracum. Those were the days.)
The first of a line of wagons have arrived,
Spilling footmen and pages in Court livery,
And old thick Kay, stepping down from his Range Rover,
Tricked out in a bush coat from Swaine, Adeney, Brigg,
Leaning on his shooting stick as he marshalls his company,
Instructing the youngest how to behave in the station,
To help mature women that they may encounter,
Report pickpockets, gather up litter,
And of course no true Knight of the Table Round (even in training)
Would do a station porter out of Christmas tips.
He checks his list of arrival times, then his watch
(A moon-phase Breguet, gift from Merlin):
The seneschal is a practical man, who knows trains do run late,
And a stolid one, who sees no reason to be glad about it.
He dispatches pages to posts at the tracks,
Doling out pennies for platform tickets,
Then walks past the station buffet with a dyspeptic snort,
Goes into the bar, checks the time again, orders a pint.
The patrons half turn--it's the fella from Camelot, innit?
And Kay chuckles soft to himself, and the Court buys a round.
He's barely halfway when a page tumbles in,
Seems the knights are arriving, on time after all,
So he tips the glass back (people stare as he guzzles),
Then plonks it down hard with five quid for the barman,
And strides for the doorway (half Falstaff, half Hotspur)
To summon his liveried army of lads.

* * *

Bors arrives behind steam, riding the cab of a heavy Mikado.
He shakes the driver's hand, swings down from the footplate,
And is like a locomotive himself, his breath clouding white,
Dark oil sheen on his black iron mail,
Sword on his hip swinging like siderods at speed.
He stamps back to the baggage car, slams mailed fist on steel door
With a clang like jousters colliding.
The handler opens up and goes to rouse another knight.
Old Pellinore has been dozing with his back against a crate,
A cubical, chain-bound thing with FRAGILE tags and air holes,
BEAST says the label, QUESTING, 1 the bill of lading.
The porters look doubtful but ease the thing down.
It grumbles. It shifts. Someone shouts, and they drop it.
It cracks like an egg. There is nothing within.
Elayne embraces Bors on the platform, a pelican on a rock,
Silently they watch as Pelly shifts the splinters,
Supposing aloud that Gutman and Cairo have swindled him.

A high-drivered engine in Northern Lines green
Draws in with a string of side-corridor coaches,
All honey-toned wood with stained glass on their windows.
Gareth steps down from a compartment, then Gaheris and Aggravaine,
All warmly tucked up in Orkney sweaters;
Gawaine comes after in Shetland tweed.
Their Gladstones and steamers are neatly arranged,
With never a worry--their Mum does the packing.
A redcap brings forth a curious bundle, a rude shape in red paper--
The boys did that one themselves, you see, and how does one wrap a unicorn's head?
They bustle down the platform, past a chap all in green.
He hasn't the look of a trainman, but only Gawaine turns to look at his eyes,
And sees written there Sir, I shall speak with you later.

Over on the first track, surrounded by reporters,
All glossy dark iron and brass-bound mystery,
The Direct-Orient Express, ferried in from Calais and Points East.
Palomides appears. Smelling of patchouli and Russian leather,
Dripping Soubranie ash on his astrakhan collar,
Worry darkening his dark face, though his damascene armor shows no tarnish,
He pushes past the press like a broad-hulled icebreaker.
Flashbulbs pop. Heads turn. There's a woman in Chanel black,
A glint of diamonds, liquid movements, liquid eyes.
The newshawks converge, but suddenly there appears
A sharp young man in a crisp blue suit
From the Compagnie Internationale des Wagons-Lits,
That elegant, comfortable, decorous, close-mouthed firm;
He's good at his job, and they get not so much as a snapshot.
Tomorrow's editions will ask who she was, and whom with...

Now here's a silver train, stainless steel, Vista-Domed,
White-lighted grails on the engine (running no extra sections)
The Logres Limited, extra fare, extra fine,
(Stops on signal at Carbonek to receive passengers only).
She glides to a Timkin-borne halt (even her grease is clean),
Galahad already on the steps, flashing that winning smile,
Breeze mussing his golden hair, but not his Armani tailoring,
Just the sort of man you'd want finding your chalice.
He signs an autograph, he strikes a pose.
Someone says, loudly, "Gal! Who serves the Grail?"
He looks--no one he knows--and there's a silence,
A space in which he shifts like sun on water;
Look quick and you may see a different knight,
A knight who knows that meanings can be lies,
That things are done not knowing why they're done,
That bearings fail, and stainless steel corrodes.
A whistle blows. Snow shifts on the glass shed roof. That knight is gone.
This one remaining tosses his briefcase to one of Kay's pages,
And, golden, silken, careless, exits left.

Behind the carsheds, on the business-car track, alongside the private varnish
Of dukes and smallholders, Persian potentates and Cathay princes
(James J. Hill is here, invited to bid on a tunnel through the Pennines),
Waits a sleek car in royal blue, ex-B&O, its trucks and fittings chromed,
A black-gloved hand gripping its silver platform rail;
Mordred and his car are both upholstered in blue velvet and black leather.
He prefers to fly, but the weather was against it.
His DC-9, with its video system and Quotron and waterbed, sits grounded at Gatwick.
The premature lines in his face are a map of a hostile country,
The redness in his eyes a reminder that hollyberries are poison.
He goes inside to put on a look acceptable for Christmas Court;
As he slams the door it rattles like strafing jets.

Outside the Station proper, in the snow,
On a through track that's used for milk and mail,
A wheezing saddle-tanker stops for breath;
A way-freight mixed, eight freight cars and caboose,
Two great ugly men on the back platform, talking with a third on the ballast.
One, the conductor, parcels out the last of the coffee;
They drink. A joke about grails. They laugh.
When it's gone, the trainman pretends to kick the big hobo off,
But the farewell hug spoils the act.
Now two men stand on the dirty snow,
The conductor waves a lantern and the train grinds on.
The ugly men start walking, the new arrival behind,
Singing "Wenceslas" off-key till the other says stop.
There are two horses waiting for them. Rather plain horses,
Considering. The men mount up.
By the roundhouse they pause,
And look at the locos, the water, the sand, and the coal,
The look for a long time at the turntable,
Until the one who is King says "It all seemed so simple, once,"
And the best knight in the world says "It is. We make it hard."
They ride on, toward Camelot by the service road.

The sun is winter-low. Kay's caravan is rolling.
He may not run a railroad, but he runs a tight ship;
By the time they unload in the Camelot courtyard,
The wassail will be hot and the goose will be crackling,
Banners snapping from their towers, fir logs on the fire, drawbridge down,
And all that sackbut and psaltery stuff.
Blanchefleur is taking the children caroling tonight,
Percivale will lose to Merlin at chess,
The young knights will dally and the damsels dally back,
The old knights will play poker at a smaller Table Round.
And at the great glass station, motion goes on,
The extras, the milk trains, the varnish, the limiteds,
The Pindar of Wakefield, the Lady of the Lake,
The Broceliande Local, the Fast Flying Briton,
The nerves of the kingdom, the lines of exchange,
Running to a schedule as the world ought,
Ticking like a hot-fired hand-stoked heart,
The metal expression of the breaking of boundaries,
The boilers that turn raw fire into power,
The driving rods that put the power to use,
The turning wheels that make all places equal,
The knowledge that the train may stop but the line goes on;
The train may stop
But the line goes on.

More Recipe Links

Various recipe links. . . . .

GF Carrot Cake

Sent to me by a coworker. . . .

Carrot Cake with Lemon Cream Icing

Servings : 16
4 eggs, separated
120 grams unsweetened applesauce
2/3 cup dates  
1/3 cup boiling water 
Dash of baking soda
2 teaspoons Vanilla Extract 
1 3/4 cup grated Carrot 
1/2 cup of Coconut Flour 
2/3 cup of Almond Meal 
4 teaspoons baking powder 
1 teaspoon ground Cinnamon 
1/2 teaspoon ground Ginger 
1/2 teaspoon ground Nutmeg 
Dash of salt
2/3 cup Nuts (walnuts, pistachios)
Lemon Cream Icing
1 can coconut cream, opened and refrigerated overnight (or at least 2 hours) 
2 teaspoons Vanilla Extract 
1 teaspoon maple syrup 
2 teaspoons lemon juice 
Zest of 1 lemon

Preheat oven to 175C/350F Prepare two 7” - 8” pans (grease, parchment paper).

Place dates into medium bowl.  Cover with water and baking soda.  Sit for 5 minutes, then add to blender with applesauce, and blend until dates are broken down.

In a second bowl, whisk together dry ingredients.  

Whisk egg whites until medium peaks form. 

Add egg yolks to date mixture, one at a time.  Add vanilla, then dry ingredients and nuts.  Gently fold egg whites into flour mixture, then divide into pans and bake 30 minutes.

LEMON CREAM: Remove thickened cream from the can, discard watery component. Place cream into mixing bowl and whisk on high until thickened. Add vanilla, maple syrup, lemon juice and zest and whisk until combined and thick. Store in the Fridge.

Spread 1/3 cup of lemon cream over 1st cake. Place 2nd cake on top and spread cream over the cake. You will have cream left over to serve with the cake.  Refrigerate for 30 minutes before serving.

Buttermilk Fried Chicken from TDS

From The Evening Edge . . . this is one of my favorite dishes at TDS!

Buttermilk Fried Chicken with Green Chile-Horseradish Sauce - from Taqueria del Sol

Ingredients:
3/4 pounds fresh green beans, trimmed
1 tablespoons butter
Salt and pepper

1 pounds chicken breast cutlets
½ - ¾ cups buttermilk
¾ cup all-purpose flour
½ teaspoon ground black pepper
¼ teaspoon salt
Oil for frying

4 T unsalted butter
1 (2-ounce) can mild green chiles
¾ teaspoons prepared horseradish
¼ cup sweet pickle relish
¾ cups heavy cream
Salt

Bring a large pot of salted water to boil. Add the beans and cook 3 to 4 minutes, remove and cool in a bath of ice water.   Prepare the Green Chile-Horseradish Sauce and the Buttermilk Fried Chicken. As chicken cooks, heat 2 tablespoons butter in a large sauté pan, add the green beans and season with salt and pepper. Keep warm.
To serve, spoon 1/4 cup Green Chile-Horseradish Sauce onto each plate. Top each plate with 1/8 of green beans and 1/8 of cutlets.

FOR THE CHICKEN: Soak the cutlets in the buttermilk for 2 hours. On a plate or in a shallow bowl, combine the flour, pepper and salt. Heat oil to 350 degrees.
Remove the chicken from the buttermilk and dredge in the flour. Fry until golden brown and crispy on the outside, about 5-10 minutes (depending on size of cutlets). Drain on paper towels.

FOR THE SAUCE: In a saucepan over medium heat, melt 1 tablespoon butter and add chiles, horseradish and pickle relish. Cook 3 minutes and add heavy cream. Turn heat to medium high, cook 3 minutes, then puree in a food processor or blender (be very careful with hot liquids in the blender, as they can overflow suddenly). Strain the mixture and return to the saucepan over medium heat. Add the remaining butter and cook, stirring occasionally, until sauce is reduced to about 2 cups (it should be fairly thin). Keep warm.

Nutrition:
Per serving: 723 calories (percent of calories from fat, 62), 39 grams protein, 29 grams carbohydrates, 5 grams fiber, 50 grams fat (26 grams saturated), 207 milligrams cholesterol, 445 milligrams sodium.

Per serving, green beans only: 63 calories (percent of calories from fat, 43), 2 grams protein, 7 grams carbohydrates, 3 grams fiber, 3 grams fat (2 grams saturated), 8 milligrams cholesterol, 35 milligrams sodium, 3 grams dietary fiber.

Per serving, sauce only: 344 calories (percent of calories from fat, 89), 2 grams protein, 8 grams carbohydrates, 1 gram fiber, 35 grams fat (22 grams saturated), 116 milligrams cholesterol, 152 milligrams sodium.

Per serving, chicken only: 316 calories (percent of calories from fat, 36), 35 grams protein, 14 grams carbohydrates, trace fiber, 12 grams fat (2 grams saturated), 83 milligrams cholesterol, 258 milligrams sodium.



Saturday, February 15, 2014

Pineapple Orange Chicken

Based on a recipe in an ad. . . . .

Pineapple Orange Chicken
Makes 4 servings

20 oz pineapple chunks, drained; reserve juice
uncooked rice (1 - 2 cups, depending on how much rice you want)
chicken breasts, cut into half-inch pieces (3/4 lb - 1 1/4 lb)
1 tablespoon seame oil or other oil
4 tablespoons cornstarch, divided
veggies - red bell pepper, sugar snap peas, bok choy, etc.
1/3 cup rice vinegar
1/4 cup brown sugar
1 tablespoon ketchup
1/4 cup soy sauce
1/4 - 1/2 cup orange juice

optional toppings: red chilies, cashews, sliced green onions. . .

Cook rice using pineapple juice plus additional water as needed (an uncooked serving of rice is 1/4 cup; for four servings, use a cup of rice and two cups of the water - juice mixture).

Toss chicken with 2 tablespoons of cornstarch, then brown in oil.  Add in pineapple and veggies and cook until softened.

Mix together remaining cornstarch in 1/4 cup water, then add rice vinegar, brown sugar, ketchup, soy sauce, and orange juice to it.  Stir into chicken - veggie mixture until sauce starts to thicken.  Add red chilies if using.

Serve over rice, topped with cashews and green onions.







Sunday, January 19, 2014

Books. . . .

I recently subscribed to eReaderIQ which advertises itself as " The Easier, Faster and Smarter Way to Kindle!"  You specify the type of books you're interested, and they will send you an email of ebooks in that category that are low price (even free!).

Yesterday's free deals included The Mediterranean Diet Cookbook: A lifestyle of Healthy Foods by Stacy Michaels.  The first recipe I looked at was for Margherita Lasagna.  Seems like a pretty typical lasagna recipe - layers of sauce, noodles, ricotta, and mozzarella.  The sauce sounded interesting:

2 pounds of Roma tomatoes
2 pounds Campari or cherry tomatoes
3 cups chopped onion
4 cloves smashed garlic
1/2 cup olive oil
2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 cup minced fresh basil

I only made half the recipe - a pound of plum tomatoes and a pound of beefsteak tomatoes. And half of an onion, diced plus 5 cloves of garlic.  Less oil - just a little to coat the bottom of the pan.  No red pepper flakes, and dried herbs instead of fresh.  But I more or less followed the directions: quarter the tomatoes, then toss everything in a pan and roast for 45 minutes at 400 degrees.  After it's roasted, puree in a food processor.

I don't know if I've ever made tomato sauce from fresh tomatoes, but this turned out fairly well.  Going to use it make lasagna tomorrow.

And I also made some Onion Soup - onions caramelized in a browned butter, then a little sherry and chicken broth.  Then served with homemade croutons and a salad made with hydroponic lettuce (I've been getting a co-op basket each week, and it routinely has the best lettuce.)

Other new recipes to try this week:
Breakfast Tostadas from www.amuse-your-bouche.com (I found this site looking for a recipe for mushrooms.  This week's co-op basket also included mushrooms, and while this recipe doesn't have mushrooms, it is gluten free).
Baby Gem Salad also from www.amuse-your-bouche.com
Cheese and Walnut Salad also from www.amuse-your-bouche.com

King Ranch Casserole from Found Recipes on npr.org (I heard about this while listening to NPR; I thought it sounded interested, and potentially easy to reduce the fat, etc. to make it healthier, including making mushroom soup from the co-op basket mushrooms.)
KFC-Inspired Chicken (gluten free; made in a slow cooker) also from Found Recipes on npr.org (I found this while browsing the Found Recipes; sounds like a good fit with the King Ranch Casserole which calls for cooked chicken).

I also need to start my tomato plants!  I usually wait until mid-February, but then they never seem big enough when it's time to plant them.

Cashew Chicken

From Foodess.com:

Cashew Chicken

1 cup chicken stock or water
1 tbsp + 2 tbsp cornstarch (divided)
3 tbsp soy sauce
3 tbsp hoisin sauce
6 cloves garlic, minced
8 boneless skinless chicken thighs, cut in bite-sized pieces
1 tbsp vegetable oil
4 baby bok choy, quartered
5 green onions, chopped, green and white parts separated
1 cup raw or roasted cashews

Instructions
For the sauce, mix stock with cornstarch, then add soy sauce, hoisin sauce, and garlic.
In a medium bowl, toss chicken with 2 tablespoons of cornstarch.
Heat the oil in a large skillet or a wok over medium-high heat. Add chicken and cook in a single layer until golden on both sides and no longer pink inside (may need to do multiple batches).  Remove from pan, then add bok choy and white part of green onions to the same skillet; cook until the stem of the bok choy is crisp-tender, about 3 minutes. Add cooked chicken, sauce, green onion tops, and cashews.  Cook until sauce thickens and everything is heated.

Foodess.com is a lovely site with lots of beautiful pictures.  

Wednesday, November 27, 2013

Thanksgiving Menu

Appetizers:
Veggie bird nests
Cheese and crackers
Raw Carrots and Dip

Main meal:
Ham
Meatballs with BBQ sauce
Shrimp and Grits
Garlic Mashed Potatoes
Sweet Potato / Butternut Squash Casserole (Publix recipe card)
Sautéed Brussels Sprouts and carrots (Publix recipe card)
Sautéed green beans with herbs and Parmesan (Publix recipe card)
Oven roasted Radishes and Carrots
Fried Squash / Fried Zucchini
Rolls

Dessert:
Pumpkin Brûlée
Hot Fudge Brownie Cake



Sunday, November 24, 2013

Butter vs Lard vs Coconut Oil vs Shortening. . . .

The different melting temperature of different fats:

From King Arthur flour:
http://www.kingarthurflour.com/recipe/fats.html

From Now Foods
http://www.nowfoods.com/M013397.htm


The melting temperature of Coconut oil is about 78 degrees.

Ranch

Ranch seasoning mix

Based on recipe on: gimmesomeoven.com

1/3 cup buttermilk powder

2 Tbsp. dried parsley
1 1/2 tsp. dried dill weed
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried onion flakes
1 tsp. ground black pepper
1 tsp. dried chives
1 tsp. salt
Mix together.  Probably should be stored in fridge as buttermilk powder does best when stored in the refrigerator.  To make into dip, mix with sour cream, adding mix to desired consistency. 

Thursday, October 10, 2013

Cronuts



Ingredients
  • 1 tube of Pillsbury Big and Buttery Grands Crescent Rolls
  • Oil for frying - least 4 inches of oil to fry in
  • 1/2 cup Sugar mixed with 1 tsp cinnamon
Instructions
  • Using a large pot to prevent splashing, heat oil over medium heat.  Roll each crescent triangle into a loose rope, then into a circle.  
  • Fry for about a minute per side.
  • Drain, then dip in cinnamon sugar

Biscuit Notes

http://www.kingarthurflour.com/recipes/biscuits-recipe



For 2 servings
1 cup self rising flour
1/4 cup shortening
3/8 cup buttermilk
1/8 t baking soda

for 4:
2 cups flour
1/2 c
3/4 buttermilk
1/4 t soda

for 10:
3 cups
3/4 cup
1 cup + 2 T buttermilk
3/8 soda

450 degrees at  8 - 12 minutes

Pot De Creme Au Chocolat



Based on my mum's old Betty Crocker Cook book 
1 bar 4 oz sweet cooking chocolate (better: bitter sweet or even chocolate chips)
2 tablespoons sugar
3/4 c. light cream
2 egg yolks
1/2 teaspoon vanilla

More Cookies. . . . .

Just some notes for later. . . .



http://www.instructables.com/id/Homemade-Samoas-Recipe/

First, you'll need the basic shortbread recipe, which you can find here. Just to have it handy, here's a repeat of those ingredients:

1 cup (2 sticks) butter, room temperature
 115g (1/2 cup) sugar 
250g (2 cups) all purpose flour 
1/4 teaspoon baking powder 
1/2 teaspoon salt 
1/2 teaspoon vanilla extract 
2 tablespoons milk

Preheat your oven to 350F (180C) and line two baking sheets with parchment or silicone liners. Once your dough is firm enough to roll out without making a big mess, roll dough on lightly floured surface. Once your dough is rolled to about 1/8" - 1/4" thickness, use a cookie cutter to cut out whatever shapes your heart desires. Re-roll the scraps and repeat. Bake 10 - 12 minutes. 

For the topping, you'll need:
225g (3 cups) shredded unsweetened coconut, toasted 
15-oz soft caramels 
1/4 tsp salt 
1- 3 tbsp milk (depending on how hard the caramel is) 
8 oz. dark or semisweet chocolate 

Melt caramels and milk together; stir in toasted coconut. Spread on cooled cookies. Melt chocolate, then dip bottoms of cookies in chocolate, then drizzle chocolate over top. 
Thin Mint: 
http://www.instructables.com/id/Unauthorized-Girl-Scout-Cookie-Recipes/
Tagalongs:
http://www.instructables.com/id/Tagalong-Cookies-Recipe/

KAF Chocolate Chip Cookies!

Based on Cookies from the King Arthur Cookie Cookbook


Essential Chewy Chocolate Chip Cookie

Yield: 4 dozen
Baking Temperature: 375
Baking Time: 10 minutes

3/4 cup butter
2/3 cup brown sugar
2/3 cup granulated sugar
2 tablespoons corn syrup
1 tablespoon cider or white vinegar
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking power
1/4 teaspoon baking soda
2 1/4 cups unbleached all-purpose flour
2 cups semisweet chocolate chips

Preheat oven to 375.  Lightly grease a cookie sheet or line one with parchment.  Cream together butter and sugars, then mix in other ingredients expect flour and chocolate chips.  Stir in the flour then fold in the chips.  Drop by spoonful onto the cookie sheet, and bake about 10 minutes until they're just set.  They may look slightly under cooked.

Classic Crunch Chocolate Chip Cookies

Yield: 4 1/2 dozen cookies
Temp: 350
Time: 12 - 14 minutes

1/3 cup butter
1/3 cup vegetable shortening
1/2 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 tablespoon cider or white vinegar
1 large egg
1 teaspoon baking soda
2 cups unbleached all-purpose flour
2 cups semisweet chocolate chips.

Preheat oven to 350.  Cream together butter and sugars, then mix in other ingredients expect flour and chocolate chips.  Stir in the flour then fold in the chips.  Drop by spoonful onto the cookie sheet, and bake about 10 minutes until they're just set.  They may look slightly under cooked.

Saturday, April 20, 2013

Breakfast time!

Chicken-Apple Sausage

Apple Oatmeal

Coconut-Carrot Morning Glorious Muffins

Florentine Hash Skillet

Other notes: Poaching an egg in a microwave

 Basic idea is to take 1/3 to 1/2 cup water (some source say hot, some don't specify), a dash a vinegar (to help egg set better), egg. . . put water in cup / mug. add vinegar, then egg.  Cover with saucer, and microwave 45 - 60 seconds (80% - 100% power depending on how strong the microwave is and how done the eggs should be. . . .).  The link above has lots of pretty pictures.  And lots of other good recipes - need to check it out later (like on a Friday evening / Saturday morning when I'm planning out the menu for the week. . . . )

Sunday, April 14, 2013

Chocolate Stuff

When I find an interesting recipe, I'll usually try to post the link here so I can try it / try it again if it was good.  I found a copy cat recipe for Mellow Mushroom's pizza dough, but now I can't find it.  I found a couple of similar ones, but I suspect they have too much sweetener in them (honey and molasses).  In any case, a few new things to track:

Brownie Batter Dip

Cast Iron Skillet Brownies


Ingredients

1 cup sugar
3 large eggs
1 cup all-purpose flour 
1/2 cup Dutch-process cocoa powder 
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter
1/4 cup heavy cream
8 ounces chocolate chips or coarsely chopped chocolate

  • Preheat oven to 350 degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.
  • In a medium cast iron skillet, bring butter and cream to a simmer over medium heat. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.
  • Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet, and bake until a toothpick inserted in center comes out clean, about 40 minutes. (for a gooeyer brownie bake for about 35 minutes).
Can also reserve a handful of chocolate chips to sprinkle over the top of the raw batter.


How to temper chocolate in a food processor

(the Rocky Road Bark sounds yummy as well)


Baked Sweet and Sour Chicken with Fried Rice

(okay, so not chocolate, but it has the same first letters. . . )
Chicken
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce
3/4 cup sugar
4 tbs ketchup
1/2 cup distilled white vinegar
1 tbs soy sauce
1 tsp garlic salt

Preheat oven to 325 degrees. Rinse chicken in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat 1/4 cup oil in a large skillet and cook chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour, turning the chicken every 15 minutes.  

Fried Rice                                                                                             
3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!   

Monday, March 11, 2013

Miscellaneous Stuff

A few recipes to try. . . . .


Suggestions for breakfast


Florentine Hash Skillet

Creamy Wheat Berry Hot Cereal



Salad Dressings:

Fresh Strawberry Dressing


Pear Vinaigrette
1 ripe pear - peeled, cored, and chopped
1/2 cup white wine
1 clove garlic, chopped
2 teaspoons Dijon mustard
1/4 cup white balsamic vinegar
1 teaspoon ground black pepper
1/4 teaspoon sea salt
1/2 cup olive oil

Place all in blender and mix.



A new plant to take care of . . . . 



Saturday, March 02, 2013

Caribbean Chicken Recipe

This morning, I decided to find a nice Caribbean chicken recipe that I'll enjoy as well as the kids.

This one sounds promising with the pineapple and banana:
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=59

The image doesn't match the recipe, and I'd have to drop the green pepper, probably the brown sugar, as well.  And then use fresh ginger and garlic.  Not sure brown rice would be ready in 20 minutes, however. . . .

1 pound skinned and boned chicken breasts, cut into bite size pieces
2 cups pineapple tidbits, drained, reserve ¼ cup pineapple juice
1 cup chopped green pepper
1 cup water
1 tablespoon cornstarch
2 tablespoons cider vinegar
garlic, ginger
1 medium diced banana
1/4 cup slivered almonds
1 cup uncooked brown rice


6 servings, 34 carbs per serving including 1/3 cup rice or about 11 without the rice.

This one looks great:
http://castletonbanquet.wordpress.com/2010/06/24/castletons-caribbean-chicken-receipe/

The chicken looks pretty standard - marinade of lemon juice, lime juice, Jerk seasoning, salt, pepper, curry powder and olive oil.  But Lemon Basil Rice Pilaf and Pineapple-Mango Salsa sound lovely!

Pineapple-Mango Salsa 
1 each fresh mango, peeled and cored, cubed ½”
½ ea fresh golden pineapple, peeled and cored, cubed ½”
2 each vine ripened tomatoes, cored and cubed ½”
1 each green bell pepper, cored, seeded, cubed ½”
3 each scallions, stemmed and sliced thin on an angle
1 each cored and seeded jalapeño
, fine dice ( more if you like hot )
3 tbsp chopped cilantro, no stems
1 tsp curry powder
½ tsp salt
¼ tsp black pepper
juice from 2 limes

Mix everything together and place in refrigerator overnight. Drain liquid and bring to boil in saucepan. Thicken with a small amount of cornstarch mixed with enough cold water to dissolve. Blend well and let come to boil. Remove from heat and pour over salsa ingredients. Mix well. Serve room temperature over grilled chicken, fish or beef.

I think I'll try replacing the brown rice in the first recipe with the Lemon Basil Rice Pilaf in the second (or the Pilaf recipe below that I pieced together from three others), and then serve the Pineapple-Mango Salsa over some coho salmon.  


Rice and Orzo Pilaf
1/2 cup silvered almonds
Celery, Onions (green?), diced
1 Tbsp browned butter
1/2 cup orzo
3/4 cup rice
2 cups chicken stock
1 tsp lemon zest (?)


Sauté vegetables in a heavy bottomed saucepan in 1 tbsp browned butter. When just starting to become translucent, add the orzo and rice and stir for about 30 seconds.   Add two cups chicken stock and lemon zest.
Cover, turn heat to low, and cook 20 minutes.
Fluff with fresh ground pepper, one tbsp fresh parsley and the toasted almonds.

Friday, May 18, 2012

Orzo Soup

Progresso has a Chicken and Orzo Soup with Lemon that my #2 son has decided he loves.  And of course he asked if we could make some.  So here's a few recipe links to try:

Shredded Tex-Mex Chicken (okay, so it's not even soup, but it sounds like it go well with some Teeny Tiny Tacos)
Lemon Chicken Orzo Soup
Lemon Chicken and Orzo Soup

Saturday, May 05, 2012

Berries!

Actually, it's more like berry recipes - from the Driscoll's website.

Some of them sound like they're trying to push things too much, but some of them sound good (or at least interesting):
Blueberry Balsamic Glazed Chicken
Blueberry Ice Cream with Dark Chocolate Chunks
Vanilla Mascarpone Cheesecake with Blueberries

Update: The Glazed Chicken was rather blah - wouldn't make it again.  The Blueberry Ice Cream (made without the Chocolate) was wonderful!  Still haven't tried the cheesecake yet - maybe for Father's Day?

Sunday, April 15, 2012

Indian?

So, I've never eaten much Indian food - may be because because where I grew up, there was no nearby Indian restaurants?  But every time I've had some, I've loved it. . . .today, at Trader Joe's, they had samples of their Channa Masala which was rather tasty.  Of course, when I got home, I had to look up recipes to see if I could make it.  Which lead me to the Smitten Kitchen with several glorious Indian recipes:

Smitten Kitchen:
      Chana Masala
      Cucumber Scallion Raita
      Indian-Spiced Vegetable Fritters

So maybe I'll put it on the menu next week . . . . .

Thursday, January 26, 2012

Dinner Thursday

Menu Ideas for today. . . .

I was planning to make some baked Tilapia this evening for supper, but wanted to try something new.  A quick search revealed lots of options!  I picked the following one to try because it didn't have any added salt, and I have everything already on hand:
http://allrecipes.com/recipe/lemon-garlic-tilapia/

To go with it, I was thinking of adjusting the following recipe (from the Gorton's website) to remove the shrimp:
http://gortons.com/recipe/guilt-free-shrimp-pineapple-fried-rice

It has pineapple which will make it a little sweet and (hopefully!) get the kids to eat it.

Friday, January 20, 2012

More links. . . .

So after the all the chaos at Thanksgiving (an evening in the ER, followed by an afternoon in the ICU), I never went back to comment on my Thanksgiving recipes.  And now, I don't remember details about how they turned out, or what I could do better.  My Christmas menu was more successful, but then I didn't carefully document what recipes I used.

But that's okay.  I found a lovely little app created by the California Strawberry growers.  It's called 'Strawberries', and not only is it free, it also contains lots of recipes using strawberries (of course).  Each recipe has a photo in addition to the ingredients and steps.  It also has a link to the original recipe.

At this point, I'm not sure what I'll actually use more - the recipes, or the links to the recipe sources.  Every time I find an interesting Strawberry recipe, I check out the source blog and find a dozen or so more recipes that I've got to try.  It's really getting bad.  I'm running out of ways to keep track of them all. Oh, the horror!  The horror!


Crockpot Chicken Tortilla Soup
Chickpea Stew with Caramelized Onions
Baked Fries
Southwestern Eggs Benedict
Rice Noodle Salad
Granola bars with bananas, cranberries, and pecans
Mini frittatas with broccoli, cheese, and chipotle pepper
Asian beef noodle soup
Chicken, apple, and gorgonzola salad
Cookie and Cream Rice Krispy Treats

Friday, November 18, 2011

Thanksgiving menu

Honey Brined turkey or just a Brined Turkey Breast (recipes are very similar)
Duchess potatoes (Maybe use this recipe with less cream or something like this, although the Pommes de Terre Lorette also sounds lovely)
Dressing (How to Cook Everything - really good with lots of butter!)
Green bean casserole (family tradition)
Another veggie (maybe broccoli / cauliflower with cheese or Hollandaise Sauce using this recipe)
Rolls (something from KAF, either cookbook or website - maybe Golden Pull Apart Rolls)
Gravy
Cheese straws (request from #1; likely use the one from How To Cook Everything or the variation listed here which is slightly spicier, but I ilk the idea of the Italian herbs)
Layered Pumpkin Cheesecake, made in my mini pumpkin cheesecake pan (still trying to figure this one out - I think I want to do some as layers (half pumpkin / half plain) and some just as pumpkin and some just as plain cheesecake)
Cranberry sauce (I normally use this Cranberry-Raspberry Sauce recipe but might try this more straightforward Cranberry Sauce instead.



And as a side note, I made some thin crust pizza using a recipe on the KAF site that was very tasty!