Okay, I have been so busy in our yard, cleaning it up and planting that I have neglected my blog....sorry. But my yard is beautiful........lots of flowers blooming......even have a tomato and one green pepper! Was hungry for Chinese food.......so searched freezer and pantry to see if I had the ingredients necessary. Looks as tho the only thing I was missing was egg roll wrappers. Now, remember we live in the country........I can't just run to the store.......so decided to make my own.......which I have done before........but believe me........just buy them and keep them on hand! I decided on egg rolls and sauces, fried rice and stir fry beef. Usually this is an easy dinner BUT after making the wrappers and all the sauces, chopping all the vegys........I was 3 hours in preparation!!
First cook your rice.......2 cups water to 1 cup rice.......20 min.......perfect! For fried rice....you want the rice cooked and cooled......so just set this aside.
After making the wrappers......which I won't go into......just buy them.......I made the filling:
Chop very fine about 1 cup cabbage
Rinse about 1 cup bean sprouts
chop finely 6 green onions
Chop in small pieces about 1 stalk celery
1 cup shredded carrots (fine)
Handful of shrimp........canned, fresh or frozen........cut into small pieces
Mix all of this and set aside.
In a small bowl mix: 1 Tblsp soy sauce, 1 Tblsp oyster sauce, shot of sherry OR white wine OR
rice vinegar
In your wok on HOT......put about 1 Tblsp peanut oil........add the filling......stir and fry quickly.....then add the sauce over the top.......stir and fry more.......remove to a bowl and cool.
When cool.........put a little in the corner (the pointy end) of the wrapper.....roll up, seal with beaten egg and place on a cookie sheet that you have dusted with corn starch and then cover with a towel til ready to fry.
Fried Rice: Put 1 Tblsp peanut oil in your hot wok....Take your cold cooked rice and dump into the wok and stir to break it up........Add a bunch of soy sauce (til looks brown all over) chopped onion (green onions if you have them) chopped ham or shrimp and 1 beaten egg. Stir and fry quickly..........remove to a bowl........pat it down tight and cover with foil til ready to serve.
Dipping Sauces for the egg rolls: Make your own hot mustard from dry mustard.........and a sweet and sour sauce; In a pan on the stove dump about 1/4 cup ketsup, about 1/3 cup sugar,
shot of soy sauce, about 1/3 cup water and bring to a boil........then add 1/4 vinegar........bring to a boil and then mix up 1/4 cup water with 1 1/2 Tblsp corn starch then add this to the ketsup mixture...........I have used this recipe for sweet n sour for 40 years........easy and the best!
I deep fat fry by egg rolls in a skillet, not the wok........heat up abour 1 1/2 " of oil in skillet, fry each one remove to a paper towel.
Now for the stir fry beef..........I used a piece of sirloin, cut into thin strips across the grain.......I Chopped in semi large pieces red onion, green pepper and a stalk of celery. Make your sauce to have it ready.......1 Tblsp soy sauce, 1 Tblsp oyster sauce, shot of rice wine vinegar, and about 1 1/2 Tblsp of corn starch all mixed up........Okay, now in HOT wok with a smidgen of peanut oil quickly fry your beef and remove to side........now dump in all vegys, fry til doneness you would like.....dump beef back in and then dump on the sauce and quickly stir fry.......Dump all out into a bowl and sprinkle all with toasted sesame seeds.
Okay............now you can see why I said........just go out to eat Chinese food! If you live where you have a good restaurant........go for it!!
Monday, April 30, 2012
Monday, April 23, 2012
SMALL PANS AND A HAPPY BANANA CAKE
Well, I have been searching for small pans for baking..........I used to have a big family and lots of friends to cook for.....now it is just the two of us. All my baking pans are just too big to bake small amounts. I finally went to Amazon and ordered 6" cake pans, 7" pie tins, a small bundt pan and a small cheesecake pan. I am a happy camper. Now, I must cut most of my recipes in half, this can sometimes be a challenge but so far.......it seems to be working. My first attempt at a small cake was from the new Bon Appetit. The banana cake sounded so good and I happened to have bananas on hand so here it is.
Butter my two 6" cake pans and line with parchment paper. Oven at 325 degrees.
In my mixer I put 3/4 cup softened butter........one cube and one half cube.
I added 1 cup of sugar with just a smidgen more........and mixed it tog real well........then added 3 eggs. One at a time mixing well after each.
Now add 1 3/4 cup flour, 3/4 tsp baking soda and 3/4 tsp Kosher salt. Mix well and then add
about 1/3 cup sour cream and 1 1/2 mashed up really ripe bananas. Eat the other half.
Pour all into your little pans and bake for 55 min.
Cool in pans for 20 min..........remove and cool cakes completely.....then frost as follows:
Frosting:
1/2 soft butter, 2 cups powdered sugar, shot of fresh squeezed lemon juice, 1/4 tsp salt, 1/4 cup heavy cream..........Mix altogether.
Now, slice the top of one of the layers so it is flat........put a little frosting on it and then slice a banana over the top. Now place the other layer on top and then frost the whole cake.
This is just a delicious cake!! Loving my new pans!
Butter my two 6" cake pans and line with parchment paper. Oven at 325 degrees.
In my mixer I put 3/4 cup softened butter........one cube and one half cube.
I added 1 cup of sugar with just a smidgen more........and mixed it tog real well........then added 3 eggs. One at a time mixing well after each.
Now add 1 3/4 cup flour, 3/4 tsp baking soda and 3/4 tsp Kosher salt. Mix well and then add
about 1/3 cup sour cream and 1 1/2 mashed up really ripe bananas. Eat the other half.
Pour all into your little pans and bake for 55 min.
Cool in pans for 20 min..........remove and cool cakes completely.....then frost as follows:
Frosting:
1/2 soft butter, 2 cups powdered sugar, shot of fresh squeezed lemon juice, 1/4 tsp salt, 1/4 cup heavy cream..........Mix altogether.
Now, slice the top of one of the layers so it is flat........put a little frosting on it and then slice a banana over the top. Now place the other layer on top and then frost the whole cake.
This is just a delicious cake!! Loving my new pans!
Monday, April 16, 2012
OMG........FAST and EASY CINNAMON ROLLS!
I am so excited about this........I was so hungry for cinnamon rolls but just didn't want to go through the whole process of making the dough, etc. SO, I discovered the coolest way to make them and so easy anyone can do it! AND they are soooooo good! I am sure someone else has thought of this but I will take the credit for it.......as I just made it up as I went along.
You know those Pillsbury Biscuits.......the ones marked GRANDS flakey rolls.......5 to a roll?
Take those out and cut each one into 4 pieces.
Butter a small casserole pan.......I used one that was 7" x 7".........for just Bob and I.
Now dump about a cup of sugar and 1 Tblps of cinnamon into a bowl........roll each piece of dough into the sugar mixture, coat really well and place in casserole dish......You need to stack them on top of each other..........
In a pan on the stove.......put about 1 cup of brown sugar and about 3 Tblsp butter........bring to a boil........stirring........just til sugar is dissolved.
Now pour this over the sugar/cinnamon coated dough pieces in the casserole and bake at 350 for 30 min.
You can't even imagine how good this is!! I was so proud........it turned out perfect and we ate the whole thing!!
You know those Pillsbury Biscuits.......the ones marked GRANDS flakey rolls.......5 to a roll?
Take those out and cut each one into 4 pieces.
Butter a small casserole pan.......I used one that was 7" x 7".........for just Bob and I.
Now dump about a cup of sugar and 1 Tblps of cinnamon into a bowl........roll each piece of dough into the sugar mixture, coat really well and place in casserole dish......You need to stack them on top of each other..........
In a pan on the stove.......put about 1 cup of brown sugar and about 3 Tblsp butter........bring to a boil........stirring........just til sugar is dissolved.
Now pour this over the sugar/cinnamon coated dough pieces in the casserole and bake at 350 for 30 min.
You can't even imagine how good this is!! I was so proud........it turned out perfect and we ate the whole thing!!
Thursday, April 12, 2012
BANANA CREAM PIE!
Really hungry for something fattening.........looked all around for something to bake........saw the bananas and decided on banana cream pie! Much easier than you may think........please don't use those packaged pudding mixes........you are actually only buying, cornstarch, dehydrated eggs and flavoring..........I guess.
First bake your pie crust.........I'll go along with a prepared pie crust if you insist.....they really aren't bad. The Pillsbury ones that you roll out. Let it cool.
In a large saucepan.......put 2/3 cup sugar and 1/4 cup cornstarch and 1/2 tsp salt....mix it up and add 3 cups of milk (whole) that you have stirred 4 egg yolks into.........Bring this all to a boil, stirring all the while with a whisk. Let boil 1 minute........remove from heat and stir in 2 Tblsp butter and a good shot of vanilla. Cool about 30 min. Stir now and then while cooling.
Now slice 2 or more bananas in the bottom of your cooled crust.........Pour the pudding over the bananas and place in the frig for at least 2 hours...........til firm......I always serve with a dollop of real whipped cream.............Oh, can't wait to eat this tonight while watching IDOL!
First bake your pie crust.........I'll go along with a prepared pie crust if you insist.....they really aren't bad. The Pillsbury ones that you roll out. Let it cool.
In a large saucepan.......put 2/3 cup sugar and 1/4 cup cornstarch and 1/2 tsp salt....mix it up and add 3 cups of milk (whole) that you have stirred 4 egg yolks into.........Bring this all to a boil, stirring all the while with a whisk. Let boil 1 minute........remove from heat and stir in 2 Tblsp butter and a good shot of vanilla. Cool about 30 min. Stir now and then while cooling.
Now slice 2 or more bananas in the bottom of your cooled crust.........Pour the pudding over the bananas and place in the frig for at least 2 hours...........til firm......I always serve with a dollop of real whipped cream.............Oh, can't wait to eat this tonight while watching IDOL!
Saturday, April 7, 2012
WHAT A MEMORY..........QUICHE
My step son, Zane, is visiting and he asked me to make my quiche. I honestly have not made it for years. When my daughter-in-law, Arely was pregnant with my grand daughter, Macy.......I had a baby shower for her at my home. I made 8 of these quiches.......to serve and I don't think I have made one since! But, what a great dish for Easter........to serve with your ham.
First........wrap the bottom and up the sides of your 9" spring form pan with tin foil.......if you don't, you will wish you had!
Make or buy a single pie crust..........fit it carefully into the bottom and a little up the sides of a 9" spring form pan. Pat it in smoothly and paint the bottom with an egg white. (This is so the crust doesn't get soggy during baking) Set oven at 350 degrees.
Cook a half pound of bacon and cool and crumble. Sprinkle bacon over the bottom of the pie crust........at this time......you could add anything........broccoli, asparagus, etc........Then sprinkle over the bacon and/or vegy......1 1/2 cup grated Swiss cheese and 1 1/2 cup grated cheddar cheese or your choice.
In a mixing bowl mix up 6 eggs plus one more egg yolk, salt, pepper and a shot of cayenne. Now mix in 3 cups of Half and Half..........Beat JUST til frothy.......just for a minute. Slowly pour this over the bacon covered crust..........Bake 50 to 55 min.........Cool on wire rack at lease 15 min.......then loosen the edges and carefully remove the sides of the spring form pan.
This is the original Quiche Lorraine. You can also add onions. What memories this dish has for me...........
First........wrap the bottom and up the sides of your 9" spring form pan with tin foil.......if you don't, you will wish you had!
Make or buy a single pie crust..........fit it carefully into the bottom and a little up the sides of a 9" spring form pan. Pat it in smoothly and paint the bottom with an egg white. (This is so the crust doesn't get soggy during baking) Set oven at 350 degrees.
Cook a half pound of bacon and cool and crumble. Sprinkle bacon over the bottom of the pie crust........at this time......you could add anything........broccoli, asparagus, etc........Then sprinkle over the bacon and/or vegy......1 1/2 cup grated Swiss cheese and 1 1/2 cup grated cheddar cheese or your choice.
In a mixing bowl mix up 6 eggs plus one more egg yolk, salt, pepper and a shot of cayenne. Now mix in 3 cups of Half and Half..........Beat JUST til frothy.......just for a minute. Slowly pour this over the bacon covered crust..........Bake 50 to 55 min.........Cool on wire rack at lease 15 min.......then loosen the edges and carefully remove the sides of the spring form pan.
This is the original Quiche Lorraine. You can also add onions. What memories this dish has for me...........
Friday, April 6, 2012
EASTER...LEMON SWIRL CHEESECAKE.....ANOTHER FAVE
Another dessert I love to make for Easter is Lemon Swirl Cheesecake......Lemon dishes in the spring are always a favorite. This is easy.
Crust: You can make any crust you would like, just a graham cracker crust or a chocolate cookie crust or a graham cracker with toasted nuts......All work. Just remember to bake it for about 10 minutes to set it. Heres a good one.....
Oven 350 degrees.......Grind up about 6 whole graham crackers and add about 1 cup of toasted walnuts or pecans....Add 3 Tblsp melted butter and a couple tsp of grated lemon peel.
Mix well and press into a 9" spring form pan and bake 10 min.
Filling: Beat 2 (8oz pkg) cream cheese that you have let set out about 30 min. Add 1/2 cup sugar, 1/2 cup frozen lemonade concentrate (thawed) and about 2 tsp lemon peel grated. Blend real good and then beat in 3/4 cup sour cream. Then add 2 eggs, one at a time. Beat til blended well and pour over your crust........Bake til only the center jiggles when you shake the pan.......about 50 min. Cool on a rack.
Topping: Put 1 cup sour cream in a small bowl and stir it up..........Whisk 1 jar of "store bought" lemon curd.........THAT is the easy way........I always make my own curd......think the store bought tastes like plastic but whatever you choose. Recipe for my curd follows.
When the cake is cool.........remove from pan (run a sharp knife around) Now, spoon dollops of the sour cream and dollops of the curd on top of slightly warm cake.......I know I said cool cake, but you know what I mean........just slightly still warm. Cover the top and then run the tip of sharp knife through the dollops and make a design all over with swirls.........shake it a bit. Now put in frig for a least 4 hours........best if made the night before. Before serving.......whip up some whip cream and pipe around the sides of the cake......to be fancy.......don't spoil the top with whip cream on top........just around the sides.
MY CURD: I marveled at watching my son, Dustin, whip this perfect curd up in just a few minutes..........Sorry........I'm not that good.......I follow the recipe and take my time.
Combine 3/4 cup sugar, 3 lrg eggs, 6 Tblsp butter, pinch of salt and 1 Tblsp grated lemon peel, and 2/3 cup fresh squeezed lemon juice........in saucepan..........Cook whisking........on med low about 15 min..........DO NOT BOIL..........Chill in bowl covered with plastic........this makes a couple of cups..............Save what you don't use and use for something else..........Enjoy.
I HOPE YOU ARE SERVING HAM ON SUNDAY..........REMEMBER NEVER BUY THOSE SWIRL CUT HAMS............TO DRY.........ALWAYS BUY A BONE-IN.........MOIST, MOSIT, MOIST AND YOU HAVE THE BONE FOR HAM AND BEANS!
Crust: You can make any crust you would like, just a graham cracker crust or a chocolate cookie crust or a graham cracker with toasted nuts......All work. Just remember to bake it for about 10 minutes to set it. Heres a good one.....
Oven 350 degrees.......Grind up about 6 whole graham crackers and add about 1 cup of toasted walnuts or pecans....Add 3 Tblsp melted butter and a couple tsp of grated lemon peel.
Mix well and press into a 9" spring form pan and bake 10 min.
Filling: Beat 2 (8oz pkg) cream cheese that you have let set out about 30 min. Add 1/2 cup sugar, 1/2 cup frozen lemonade concentrate (thawed) and about 2 tsp lemon peel grated. Blend real good and then beat in 3/4 cup sour cream. Then add 2 eggs, one at a time. Beat til blended well and pour over your crust........Bake til only the center jiggles when you shake the pan.......about 50 min. Cool on a rack.
Topping: Put 1 cup sour cream in a small bowl and stir it up..........Whisk 1 jar of "store bought" lemon curd.........THAT is the easy way........I always make my own curd......think the store bought tastes like plastic but whatever you choose. Recipe for my curd follows.
When the cake is cool.........remove from pan (run a sharp knife around) Now, spoon dollops of the sour cream and dollops of the curd on top of slightly warm cake.......I know I said cool cake, but you know what I mean........just slightly still warm. Cover the top and then run the tip of sharp knife through the dollops and make a design all over with swirls.........shake it a bit. Now put in frig for a least 4 hours........best if made the night before. Before serving.......whip up some whip cream and pipe around the sides of the cake......to be fancy.......don't spoil the top with whip cream on top........just around the sides.
MY CURD: I marveled at watching my son, Dustin, whip this perfect curd up in just a few minutes..........Sorry........I'm not that good.......I follow the recipe and take my time.
Combine 3/4 cup sugar, 3 lrg eggs, 6 Tblsp butter, pinch of salt and 1 Tblsp grated lemon peel, and 2/3 cup fresh squeezed lemon juice........in saucepan..........Cook whisking........on med low about 15 min..........DO NOT BOIL..........Chill in bowl covered with plastic........this makes a couple of cups..............Save what you don't use and use for something else..........Enjoy.
I HOPE YOU ARE SERVING HAM ON SUNDAY..........REMEMBER NEVER BUY THOSE SWIRL CUT HAMS............TO DRY.........ALWAYS BUY A BONE-IN.........MOIST, MOSIT, MOIST AND YOU HAVE THE BONE FOR HAM AND BEANS!
Thursday, April 5, 2012
ITS ALMOST EASTER.........CHOCOLATE/BERRY MERINGUE
I love Easter dinner and especially a fun springy dessert. Meringues have almost been a favorite of mine. This one is different........its chocolate......and so good with strawberries.
Chocolate Meringue: Let 6 egg whites stand at room temp for at least 30 minutes. Set the oven at 350 degrees. On a piece of parchment paper draw a 10" circle. Now, I lived in Mexico where it was impossible to find parchment paper until the last few years........so I always used a brown paper bag......cut to fit just a little larger than the 10" circle. Okay now beat egg whites til soft peaks..........now add 1 cup of sugar......one Tblsp at a time......(this is so the sugar dissolves as you are beating) Beat at high speed until stiff peaks form and sugar in dissolved. Now fold in about 1/3 cup of finely shredded chocolate (I prefer dark chocolate......but its up to you) Okay now add 3 Tblsp unsweetened cocoa powder and 1 tsp balsamic vinegar. Spread the meringue onto the circle on your cookie sheet...........form with your rubber spatula to sort of have a little edge all around. Just before you put the meringue in the oven......TURN DOWN to 300 degrees...... Bake in oven for 1 hour........remove and cool completely on a cooling rack. Carefully remove the brown paper........and place on serving plate.
For the berries........you need about 4 cups or more, depending......on you. Take about 1 cup and blend in the blender with about 1 Tblsp of sugar.........this gives you the juice you need.
Keep the rest whole or halved or quartered, depending on size of berries.
Whip one cup of whip cream with 1 Tblsp of sugar.
To Serve: dump the whipped cream onto the meringue.......then top with the whole berries.
Slice into serving pieces and drizzle each with the berry puree..........This is a really yummy dessert and a little different from the norm.........if you like strawberries and chocolate.......this is for you!
Chocolate Meringue: Let 6 egg whites stand at room temp for at least 30 minutes. Set the oven at 350 degrees. On a piece of parchment paper draw a 10" circle. Now, I lived in Mexico where it was impossible to find parchment paper until the last few years........so I always used a brown paper bag......cut to fit just a little larger than the 10" circle. Okay now beat egg whites til soft peaks..........now add 1 cup of sugar......one Tblsp at a time......(this is so the sugar dissolves as you are beating) Beat at high speed until stiff peaks form and sugar in dissolved. Now fold in about 1/3 cup of finely shredded chocolate (I prefer dark chocolate......but its up to you) Okay now add 3 Tblsp unsweetened cocoa powder and 1 tsp balsamic vinegar. Spread the meringue onto the circle on your cookie sheet...........form with your rubber spatula to sort of have a little edge all around. Just before you put the meringue in the oven......TURN DOWN to 300 degrees...... Bake in oven for 1 hour........remove and cool completely on a cooling rack. Carefully remove the brown paper........and place on serving plate.
For the berries........you need about 4 cups or more, depending......on you. Take about 1 cup and blend in the blender with about 1 Tblsp of sugar.........this gives you the juice you need.
Keep the rest whole or halved or quartered, depending on size of berries.
Whip one cup of whip cream with 1 Tblsp of sugar.
To Serve: dump the whipped cream onto the meringue.......then top with the whole berries.
Slice into serving pieces and drizzle each with the berry puree..........This is a really yummy dessert and a little different from the norm.........if you like strawberries and chocolate.......this is for you!
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