Wednesday, September 10, 2014

FRUIT & NUT GRANOLA BARS

~ All You magazine - August 26, 2011

2 c. quick-cooking oats
1/2 c. packed brown sugar
1 c. whole wheat flour
1/2 c. wheat germ
2 t. cinnamon
1/2 t. salt
1/2 c. golden raisins
1/2 c. finely chopped dried apples
1/2 c. chopped walnuts
1/3 c. maple syrup
1 egg
1/2 c. vegetable oil
1 T. vanilla

Preheat oven to 350 degrees. Line a 9x13-inch baking pan with foil and mist with cooking spray.

In a large bowl, mix oats, brown sugar, flour, wheat germ, cinnamon, and salt, breaking up any lumps of brown sugar. Add raisins, apples, and walnuts.

In a separate bowl, whisk syrup, egg, oil, and vanilla. Pour syrup mixture into oat mixture and combine well.

Press mixture into pan and bake 30-35 minutes or until just turning golden brown around the edges. Place pan on a wire rack to cool for five minutes. Using a sharp knife, cut into bars in the pan while still warm. Cool a while longer before removing bars in foil from pan to a rack to cool completely.

Notes: I use regular raisins and chopped almonds, as they're ingredients we always have on hand.

Monday, September 8, 2014

DUTCH OVEN GAME HENS WITH GRAVY

~ Lodge

4 game hens
1 1/2 c. chopped onion
1 fresh pineapple, chopped
1 c. golden raisins
2 c. pineapple juice
1/2 c. apple cider vinegar
2 c. chicken stock
1/2 c. butter
3 T. flour
1 c. water

Thoroughly wash the hens. Brown on a medium hot grill or in a skillet for 15-20 minutes, turning once.

Meanwhile, melt butter in a large Dutch oven and saute onions until soft. Add pineapple, raisins, juice, and vinegar. Simmer 5-10 minutes. Add browned hens, breast up. Cover and cook slowly 25-30 minutes. Add stock and simmer another 45 minutes. Remove hens and keep warm.

Dissolve flour in water, then stir into stock and simmer for five minutes to make gravy. Serve gravy with the hens.

Notes: Lodge recommends making this in a 10-qt. Dutch oven, but I made halved the recipe and cooked two hens in a 6-qt. one. I browned the hens on a griddle and used canned pineapple and regular raisins. Everyone thought it was great, even my poultry disliker. Next time we're going to try it with a whole chicken.


Sunday, September 7, 2014

COSTA RICAN-STYLE TILAPIA WITH PINEAPPLE, BLACK BEANS, AND RICE

~ Food Network

1 c. long grain white rice
2 c. chicken broth
1/4 c. orange juice
3 limes, divided - one juiced and two sliced
2 T. olive oil
1/4 c. finely chopped cilantro, divided - plus more for garnish
2 garlic cloves, minced
1 t. sugar
salt & pepper
4 5-7 oz. tilapia fillets, rinsed and patted dry
2 c. salsa
1 15 oz. can black beans, drained and rinsed
2 c. diced fresh pineapple

Combine the rice and broth in a pot over medium heat. Bring to a boil; reduce heat to low, cover, and cook 20 minutes or until rice is tender and liquid has been absorbed.

While rice is cooking, whisk orange juice, lime juice, oil, 2 tablespoons of cilantro, garlic, and sugar. Season with salt and pepper. Add tilapia to the marinade, turning to coat, and marinate in fridge for 20 minutes, turning occasionally.

Preheat the oven to 400 degrees.

Stir together the cooked rice, salsa, beans, pineapple, and remaining 2 tablespoons of cilantro in a 2-3 qt. baking dish. Remove tilapia from marinade, reserving marinade, and lay over the rice mixture. Pour reserved marinade over the fish. Layer the lime slices over the fish. Bake 25-30 minutes or until fish flakes easily and is opaque. Garnish with more cilantro before serving.

Notes: I used brown rice, canned pineapple, and crockpot beans from the freezer, which we use any time a recipe calls for black or pinto beans. It was delicious! Next time I'll probably throw on two more fillets so that we can each have one of our own.


Saturday, September 6, 2014

CROCKPOT ROAST WITH PEPPERS & TOMATILLOS

~ Sammy Lackner

roast
Anaheim peppers
tomatillos
garlic
onion
salt
pepper
broth

Chop all the produce, then place in a crockpot with roast. Season with salt and pepper. Pour some broth over the top. Cook on low for four hours or until cooked completely. Shred beef before serving.

Notes: Use whatever amounts of all the ingredients that strike your fancy and whatever type of broth you have handy. Tim used 10-15 peppers, a ton of tomatillos, 4-5 cloves of garlic, one onion, and about a cup of chicken broth.  We served this over rice, but you could toss it all in a tortilla.

Monday, August 11, 2014

BLACKBERRY PEACH COBBLER

~ epicurious

2 T. cornstarch
1 1/2 c. plus 1 t. sugar, divided
5 c. blackberries
2 lb. peaches, peeled, pitted, and cut into 1/2-inch thick wedges
3 c. flour
1 T. baking powder
1 t. salt
1 c. cold unsalted butter
1 c. plus 3 T. milk

Preheat oven to 425 degrees and grease a 9x13-inch pan.

Whisk cornstarch and 1 1/2 cups sugar together in bowl. Add blackberries and peaches, then toss to combine well. Pour into greased pan and bake until just bubbling, 10-15 minutes.

While fruit is baking, whisk flour,baking powder, and salt in another bowl. Cut in butter until mixture resembles coarse meal. Add milk and stir just until dough forms.

Remove fruit from oven and drop dough in 12 mounds, about 1/3 cup each, on top of hot fruit. Sprinkle with remaining sugar. Bake until top is golden, 25-35 minutes. Serve warm.

Notes: Other than skipping the sprinkling of sugar, we made this as directed and it was delicious. Although it would be great with ice cream, we enjoyed it plain. Next time I may add a little cinnamon to the flour mixture when I'm making the dough, just for kicks.



Saturday, August 9, 2014

GINGER LIME DRESSING

~ Allergy Free Alaska

3-4 T. lime juice
1 T. honey
1 T. fresh ginger, finely grated
1-3 T. olive oil

Combine lime juice, honey, and ginger. Whisk in olive oil. Add to salad and toss before serving or set on table so people can dress their own portions.

Notes: This dressing recipe came with a raw beet, carrot and apple salad, so click on the source link at the top of the post if that sounds good to you. Otherwise you can use the dressing on whatever you'd like. 

Monday, July 28, 2014

FRUIT SALAD WITH HONEY LIME DRESSING

~ Baking with Blondie

1 lb. strawberries
1 lb. blueberries
1 1/2 lb. seedless grapes
1/4 c. honey
2-3 T. lime juice

Rinse fruit and pat dry. Hull and halve strawberries, then remove stems from blueberries and grapes. Combine all fruit in serving dish and set aside. Whisk honey and lime juice together, then pour over fruit.

Notes: You could use any combination of fruit that you have on hand, as the dressing is what pulls it all together.