Wednesday, January 24, 2018

Sardine and Vegetable salad



Inspired by this post

Ingredients
  • Bell peppers
  • Cucumber
  • Tomato
  • Canned sardines
  • Lemon and Green onions for garnish
Instructions

Chop and mix!

Thursday, January 18, 2018

Chicken Artichoke Skillet


From here

Ingredients
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
  • 2/3 cup reduced-sodium chicken broth
  • 1/4 cup halved pimiento-stuffed olives
  • 1/4 cup halved pitted Greek olives
  • 2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
  • 1 tablespoon lemon juice
Directions

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.

Notes

Delicious and quick and easy to prepare!

Thursday, January 11, 2018

Curried Olive Egg Salad



From here

Ingredients
  • 6 hard-boiled large eggs, chopped
  • 1/2 cup reduced-fat mayonnaise
  • 1/3 cup chopped sweet onion
  • 1/4 cup chopped pimiento-stuffed olives
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon sugar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 8 pita pocket halves
  • 8 lettuce leaves
Directions

In a large bowl, combine the first nine ingredients. Line pita halves with lettuce; fill each with 1/4 cup egg salad. Yield: 4 servings.

Wednesday, January 10, 2018

Curried Chicken Salad Sandwich

From here

Ingredients
  • 2 cups cubed cooked chicken breast
  • 3/4 cup chopped apple
  • 3/4 cup dried cranberries
  • 3/4 cup mayonnaise
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped celery
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped green onion
  • 1 teaspoon curry powder
  • 6 lettuce leaves
  • 6 croissants, split
Directions

In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture. Yield: 6 servings.

Notes

Substituted precooked chicken sausage for cooked chicken breast; better to use the more bland original ingredients so to not overpower the other ingredients

Friday, December 22, 2017

Ginger Cookies


Ingredients
  • 3/4 cup unsalted butter
  • 1 cup packed dark brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups all purpose flour
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground cloves
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons finely chopped fresh ginger
  • 1/2 cup finely chopped crystallized ginger
  • Granulated sugar
Instructions
  1.  Cream the butter and brown sugar, then beat in the molasses and egg
  2.  Sift the flour, spices, baking soda and salt together, then stir into the butter mixture.  Add the fresh and crystallized ginger, and stir until well blended.  Chill dough two hours or overnight.
  3.  Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.
  4.  Shape the dough into 1-inch balls, roll in granulated sugar, then place them 2 inches apart on the cookie sheets.  Bake 10 minutes, or until nicely browned.  Cool on wire racks.
Notes
  • melt butter in microwave to speed creaming
  • substituted powdered ginger for finely chopped fresh ginger
  • put sugar in shallow bowl to roll

Friday, January 22, 2016

Oatmeal Cranberry Cookies



From here

Ingredients
  • 1 cup unsalted butter
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cardamon
  • 3 cups rolled oats
  • 1 cup dried cranberries (or other dried fruit)

Directions

Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

Comments

I added some white chocolate chips

Sunday, December 21, 2014

Stuffed Squash



From Moosewood Cookbook, p.152

Ingredients

  • 2 medium sized winter squash, halved lengthwise and prebaked
  • 1 cup raw brown rice (long or short grain) and 1 3/4 cups water
  • 1 tablespoon butter
  • 1 1/2 cups minced onion
  • 2 medium cloves garlic, chopped
  • 2 medium sized tart apples, diced
  • 3 large navel oranges, sectioned
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice or cloves
  • 1 teaspoon salt
  • 1 to 2 tablespoons honey or brown sugar
  • 1 cup chopped almonds and/or pecans
  • optional toppings: orange-ginger sauce, yogurt

Instructions

  1. Preheat the oven to 350 degrees
  2. Take a winter squash and split it lengthwise and remove the seeds.  Bake it face down on an oiled tray for about 30 minutes or until very soft (a fork should slide in easily).
  3. Place rice and water in a small saucepan.  Bring to a boil, cover, and let simmer undisturbed for 30 to 40 minutes, until tender.  Transfer to a medium sized bowl.
  4. Meanwhile, melt butter in a medium skillet.  Add onion and sauté for about 5 minutes, or until translucent.
  5. Add garlic, apples, oranges, and spices, and sauté over medium heat about 5 minutes more.  The orange sections may fall apart, but that's ok.
  6. Add the sauté to the rice and mix well.  Season to taste with salt and honey or brown sugar.
  7. Preheat oven to 350 degrees.  Fill the prebaked squash halves and top with chopped nuts.  Bake uncovered until heated through -- about 20 to 30 minutes (depending on how warm the ingredients were to begin with).
Comments

This makes a lot of stuffing per squash.

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