Monthly Archives: April 2015

Whole Wheat English Muffins

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wwengmuffin

Yield: 18

Whole Wheat English Muffins

Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes

Ingredients

  • 1 tbsp. active dry yeast
  • 1/4 c. lukewarm water
  • 1 c. milk, scalded
  • 3 tbsp. butter
  • 2 tbsp. honey
  • 1 tsp. salt
  • 1 egg
  • 1 c. white flour
  • 3 c. whole wheat flour
  • 1/2 c. cornmeal

Instructions

  2. Sprinkle yeast on warm water and stir to dissolve; set aside.
  3. Add butter, honey and salt to hot milk; stir to melt butter and set aside to cool to lukewarm. Add yeast mixture, egg, white flour and one cup of the whole wheat flour; beat until well blended. Add remaining whole wheat flour, a little at a time, until a stiff dough is formed.
  4. Turn out on lightly floured surface and knead about 3 to 5 minutes, adding flour as needed to keep dough from sticking to surface. Roll dough into a ball and place in well oiled bowl, turning once to coat entire surface. Cover with light cloth and let stand in warm place until double in bulk, about 1 1/2 hours.
  5. Punch down and roll out 1/2" thick on surface sprinkled with cornmeal. Cut into 3" or 4" rounds with cookie cutter or floured rim of a glass. Cover rounds with light cloth and let rise 30 minutes. Bake on ungreased griddle over low heat about 6 to 8 minutes on each side, until golden brown. Remove and cool on wire rack. To serve, split, toast and spread with butter. Makes about 18 muffins.
© Laurie
Category: Bread

 

Vegetable Bouillon

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bouillon_recipe_2

Yield: 3.5 cups

Vegetable Bouillon

Prep Time 40 minutes
Total Time 40 minutes

Ingredients

  • 5 ounces / 150 g leeks, sliced and well-washed
  • 7 ounces / 200g fennel bulb, chopped
  • 7 ounces / 200g carrot, well scrubbed and chopped
  • 3.5 ounces / 100 g celery
  • 3.5 ounces / 100g celery root (celeriac), peeled and chopped
  • 1 ounce / 30g sun-dried tomatoes
  • 3.5 ounces / 100g shallots, peeled
  • 3 medium garlic cloves
  • 9 ounces / 250g fine grain sea salt
  • 1.5 ounces / 40 g flat-leaf parsley, loosely chopped
  • 2 ounces / 60g cilantro (coriander), loosely chopped

Instructions

  2. Place the first four ingredients in your food processor and pulse about twenty times. Add the next four ingredients, and pulse again. Add the salt, pulse some more. Then add the parsley and cilantro. You may need to scoop some of the chopped vegetables on top of the herbs, so they get chopped. Mine tended to want to stay on top of everything else, initially escaping the blades.
  3. You should end up with a moist, loose paste of sorts. Keep 1/4th of it in a jar in the refrigerator for easy access in the coming days, and freeze the remaining 3/4 for use in the next month. Because of all the salt it barely solidifies making it easy to spoon directly from the freezer into the pot before boiling.
  4. Start by using 1 teaspoon of bouillon per 1 cup (250 ml), and adjust from there based on your personal preference.
© Laurie

 

Beef Bouillon Cubes

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Yield: 2 trays

Beef Bouillon Cubes

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 3 cups celery, minced
  • 3 cups carrots, minced
  • 2 onions, minced
  • 2 tablespoons salt
  • 1⁄2 lb ground beef

Instructions

  2. Combine all ingredients in a saucepan without any liquid.
  3. Cook over very low heat, covered, for 1 hour.
  4. Place contents into a blender or food processor and process until smooth.
  5. Pour into ice cube trays and freeze.
  6. Use a cube of bouillon to enhance the flavor of gravy or soup.
© Laurie

 

Chicken Teriyaki

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OLYMPUS DIGITAL CAMERA

Yield: 4

Chicken Teriyaki

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1/4 cup soy sauce
  • 1/3 cup honey
  • 1/3 cup sherry
  • 1 whole broiler fryer chicken
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Instructions

  2. In small sealable bag, mix soy sauce, honey and sherry. Add chicken to bag and marinate in refrigerator 1-2 hours, turning chicken after half the time.
  3. To microwave, place chicken in covered casserole breast side up. Microwave at MED-HIGH for 35-40 minutes.
  4. Teriyaki sauce: In 1 qt glass measuring cup, stir together 2 tablespoons water and 1 tablespoon cornstarch. Drain cooking juices into cup and microwave at HIGH 2-3 minutes, until thick and clear, stirring after 1 minute. Pour sauce over chicken just before serving.
© Laurie
Cuisine: Japanese

 

Zucchini, Thin Sliced, Sautéed with Parmesan

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Shaved Zucchini close side

Yield: 6

Zucchini, Thin Sliced, Sautéed with Parmesan

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 4 medium zucchini $1.76
  • 1 Tbsp olive oil $0.19
  • to taste salt & pepper $0.05
  • ¼ tsp red pepper flakes $0.02
  • ¼ cup parmesan cheese $0.23

Instructions

  2. Rinse the zucchini well and cut off the ends. Lay the zucchini down on the cutting board and use a vegetable peeler to shave it into ribbons. Once you’ve shaved down to the center of the zucchini, roll it ¼ the way around and start shaving again. Repeat this until you can shave no more.
  3. Heat 1 Tbsp olive oil in a large skillet over medium heat. Once it is hot, add the zucchini ribbons. Saute, stirring carefully, until the zucchini has softened and turned bright green (about 7-10 minutes). Season with salt, pepper, and red pepper flakes to taste.
  4. Use tongs to remove the zucchini ribbons from the skillet (there will be quite a bit of moisture in the bottom of the skillet) and place into serving bowls. Sprinkle with about 1 Tbsp of parmesan cheese per serving just before eating.
© Laurie

 

Kale Sautéed with Garlic and Olive Oil

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kale

Yield: 6

Kale Sautéed with Garlic and Olive Oil

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes

Ingredients

  • 2 medium bunches (about 1 1/2 pounds/738 grams) of kale, any variety
  • 2 tablespoons extra virgin olive oil
  • 3 large garlic cloves, sliced thin
  • 2 ounces (59 grams) hard salami (6 or 7 deli slices), quartered and cut into 1/4-inch strips
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  2. Rinse the kale well and shake it over the sink or pat it in a clean kitchen towel. Don’t worry about getting it bone dry since the water will help it cook. Trim and discard the ends of the kale stems. If there are particularly thick, tough sections of stem, snap them off and throw them away. Otherwise, leave the stem intact. Slice the kale into strips, roughly 1/2-inch thick, across the leaves. If any are especially wide, cut them in half lengthwise first.
  3. Heat the oil in large, wide high-sided sauté pan over medium heat. Add the garlic, salami, and red pepper flakes and sauté until the piquant aroma of the salami gives your nose a little pinch, about 1 minute. Nudge the heat up to medium high, add the kale and cook, stirring often until the leaves turn from leathery stiff to shrunken satiny soft strands of deep, dark green, about 7 minutes.
  4. Season with salt and pepper and serve immediately, either straight from the sauté pan or on a platter.
© Laurie

 

Grilled Artichokes

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image

Yield: 2

Grilled Artichokes

Grilled Artichokes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 artichokes

Instructions

  2. Cut the artichoke in half downward from the stem end, remove the choke and put lemon juice on the cut side. Cut about an inch off the top.
  3. Pressure cook about 11 minutes for large and 9 minutes for smaller artichokes. Grill 10 minutes on each side on low heat. Serve with dipping sauce.
© The Lushbaughs
Cuisine: American / Category: Vegetables

 

Chicken Potpies

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chickenpotpie

Yield: 8

Chicken Potpies

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 pound skinless, boneless chicken breast halves - cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts or same amount for small dishes

Instructions

  2. Preheat oven to 425 degrees F (220 degrees C.)
  3. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  5. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
© Laurie

 

Snow Peas, Carrots and Angel Hair Pasta Stir Fry

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SnowPeasCarrots

Yield: 4

Snow Peas, Carrots and Angel Hair Pasta Stir Fry

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 1 teaspoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1/2 pound snow peas
  • 1/2 cup carrots
  • 1/2 cup chicken broth
  • 8 oz angel hair pasta

Instructions

  2. Pre-cook angel hair pasta.
  3. Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
  4. Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; cook and stir for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to cook until the sauce has thickened.
  5. Add in angel hair pasta and serve.
© Laurie

 

Chicken Breasts with Balsamic Vinegar & Garlic

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Yield: 4

Chicken Breasts with Balsamic Vinegar & Garlic

Chicken Breasts with Balsamic Vinegar & Garlic
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 4 skinless, boneless chicken breasts
  • salt and pepper to taste
  • 3/4 pound fresh mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 1/4 cup balsamic vinegar
  • 3/4 cup chicken broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 tablespoon butter

Instructions

  2. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).
  3. Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.
  4. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Nutrition Information

Serving Size

1
Amount Per Serving Calories 1102Total Fat 53gSaturated Fat 14gCholesterol 379mgSodium 1080mgCarbohydrates 38gSugar 8gProtein 120g
© Laurie

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