Saturday, August 1, 2015
~ Mandi Ehman
canned pineapple chunks, drained
Place chicken in bottom of crockpot. Pour barbecue sauce over chicken, then top with pineapple chunks. Cook on low four hours or until no longer pink. Shred and serve over rice or hamburger buns.
Notes: You can use whatever quantities suit your taste, but we use three pounds of chicken, about a cup (maybe a little more) of barbecue sauce, and one can of pineapple. Mandi says she pours some of the reserved pineapple juice into her leftovers when she reheats them.
Thursday, July 30, 2015
2 large cucumbers, peeled
1/3 c. rice vinegar
4 t. sugar
1 t. salt
1 1/2 t. minced fresh ginger root (about 1-inch piece)
Cut cucumbers in half lengthwise and remove any large seeds. Slice crosswise into very thin slices.
In a small bowl, combine vinegar, sugar, salt, and ginger. Mix well. Add cucumbers and stir to coat. Refrigerate at least one hour before serving.
Notes: It's too bad that flavor can't be captured in a picture because these cukes taste way better than they look! We use 3-4 cucumbers, keep the marinade quantities the same, and grate ginger that we keep in the freezer instead of mincing fresh ginger.
Monday, July 27, 2015
~ Just a Pinch
1 3/4 c. flour
3/4 c. sugar
1 t. baking powder
3/4 t. baking soda
1/4 t. salt
1 t. cinnamon
1 c. unsalted cashews, coarsely chopped
1 1/2 c. fresh figs (about six figs), chopped or pureed
2 eggs, lightly beaten
1/2 c. unsalted butter, melted and cooled
1 t. vanilla
Preheat oven to 350 degrees. Lightly grease a 9x5-inch loaf pan and set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and cashews. In a small bowl, combine figs, eggs, butter, and vanilla. Gently fold wet ingredients into dry ones until just combined. Batter will be thick and chunky.
Pour into prepared pan and bake 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10-15 minutes, then remove from pan to finish cooling.
Notes: We like nuts, but not in our bread, so we leave them out of this recipe.
Sunday, July 19, 2015
~ Taste of Southern
4 c. blueberries, fresh or frozen
1 T. lemon juice
3/4 c. sugar
3 T. cornstarch
1/4 t. salt
1/4 t. cinnamon
1 T. butter
double pie crust, homemade or store-bought
Remove any stems from berries, then rinse and drain in colander. Place berries in a bowl and toss gently with lemon juice. Set aside.
In another bowl, mix sugar, cornstarch, salt, and cinnamon. Sprinkle sugar mixture over berries and toss to coat. Prepare pie crust and place bottom portion in pie pan. Spread berries evenly over crust, then slice the butter and put over berries. Add top crust, tucking and sealing the edges. Place in refrigerator for 20-30 minutes to allow crust to dry.
Preheat oven to 375 degrees. Gently wrap foil around edges to prevent burning, then bake 45-50 minutes of until inside is bubbling and top crust is lightly browned. Remove foil for the last 5-10 minutes to allow edges to brown. Remove from oven and cool on wire rack.
Notes: We've had this with fresh blueberries from the farmer's market and a homemade crust, then served with vanilla ice cream. We'll try it with frozen berries next.
Photo notes: The picture above is from when Naomi made this pie for our family the first time we ever had it.
Wednesday, July 8, 2015
2 c. flour
2 t. baking soda
2 t. ground ginger
1 1/2 t. cinnamon
1/2 t. allspice
1/4 t. salt
1/2 c. unsalted butter, melted and still warm
1/2 c. dark molasses
1/2 c. granulated sugar
1/3 c. packed brown or light muscovado sugar
2 T. peeled and finely minced or grated fresh ginger
3/4 c. (4 oz.) diced crystallized ginger
1/4 c. granulated or 3/4 c. turbinado sugar for rolling
Preheat oven to 350 degrees. Position racks in the upper and lower thirds of the oven.
In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, allspice, and salt. In a large bowl, combine warm butter, molasses, granulated and brown sugars, fresh ginger, and egg, mixing thoroughly. Add flour mixture and crystallized ginger, stirring until a soft dough has formed.
Form dough into 1-inch balls, roll in granulated or turbinado sugar, then place 2 inches apart on ungreased or lined cookie sheets. Bake 10-12 minutes or until cookies puff up, crack on the surface, and then begin to deflate. Rotate cookie sheets after 5-6 minutes to ensure even baking.
For ungreased sheets, transfer cookies to cooling rack. For lined sheets, set the pans or liners on cooking rack. Cool completely before storing.
Notes: These delicious cookies definitely taste like ginger, but they aren't as intense as the name implies. If, however, you'd prefer a mildly flavored cookie, then leave out the fresh ginger and/or reduce the crystallized ginger. If you're gluten-free, then click the source link above for a variation that will work for you.
Tuesday, July 7, 2015
~ allrecipes magazine (I think it was the June/July issue, but I can't remember)
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 medium tomatoes, seeded and thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced
1 Spanish onion, halved lengthwise and thinly sliced crosswise
1/3 c. red wine vinegar
3/4 c. olive oil
1 t. salt
1/2 t. pepper
1 t. sugar
1/4 t. oregano
1/4 t. basil
1/4 t. marjoram
chopped parsley for garnish (optional)
In a large bowl, toss peppers, tomatoes, cucumber, and onion together. In a small bowl, whisk vinegar and oil. Whisk in salt, pepper, sugar, oregano, basil, and marjoram until well blended. Pour over vegetables and toss gently. Cover and marinate at room temperature for 1-2 hours. Garnish just before serving, if desired.
Notes: This is really good! I use half of a large yellow onion instead of a whole Spanish one, only use 1/2 cup of oil, and shake all the dressing ingredients in a lidded canning jar. Speaking of dressing, this is an absurd amount and you could easily use half, or maybe even a third, of what's called for.
Monday, July 6, 2015
~ All You magazine - 12/17/10
4 c. rolled oats
1/2 c. sliced almonds
1/2 c. chopped walnuts
1/2 c. chopped pecans
1/2 c. sunflower seeds
1 t. cinnamon
1/2 t. salt
1/2 c. packed brown sugar
1/2 c. honey
1/3 c. vegetable oil
2 t. vanilla
Preheat oven to 375 degrees. Mist a large rimmed baking sheet with cooking spray. Mix oats, nuts, sunflower seeds, cinnamon, and salt in a large bowl. In a saucepan, combine brown sugar, honey, and oil, bringing to a simmer over medium heat. Remove from heat and stir in vanilla.
Pour hot liquid over oat mixture and stir until thoroughly combined. Spread on baking sheet and bake 20-25 minutes or until golden brown, stirring occasionally. Cool completely before serving.
Notes: We've only made this once and baked it a couple minutes longer than we should have, but we all still thought it was great.