Favorite Recipes

Simple Homemade Pilaf (serves 4)

1 tbsp finely chopped scallion
2 cups Instant whole grain Brown Rice
8 -10 whole grain angel hair pasta pieces, broken into 1.2 in pieces
1 3/4 cups plus 2 Tbsp water or (my preference) low sodium chicken broth
1 tbsp olive oil or butter substitute (or a 50/50 blend)

Measure out your rice and set aside. Preheat a mediium saucepan over medium high heat. Add the olive oil or butter substitute to the pan. Saute the chopped scallion in the oil 2-3 minutes. Add the broken pasta pieces, saute until just golden.

Add the water or chicken broth, bring to a boil. Stir in the rice; return to a boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Let stand about 5 minutes or until all liquid is absorbed. Fluff with a fork.

Great with fish.
Bee

I wanted to eat more raw foods for better health so this is how I did it. Like I said before I don't like measuring things so I give estimates or leave it up to you. I say use more of less of the ingredients you like or like less or change them out for others. I use all organic and buy from a local farmer so it's more affordable. If I put the word "peeled" after an item it's because chemicals are in the skin pours if they aren't organic, if they are organic and you can tolerate the taste leave the skin on because there are lots of phyto-nutrients in the skins. .All lettuces can be used but I use a mixture.

Sherry's Raw Dish (more than a salad)

Romaine and mixed field greens
Tomato (any kind)
Cucumber (peeled)
Sweet onion
Fresh garlic clove crushed and minced
Carrots (I mince mine in food processor to add sweetness)
Avocado
Yellow Corn fresh off the cob
Sugar snap peas
Zucchini
Pepito's or chopped Walnuts (a good handful)
Goji Berries

Dressing

Extra Virgin Olive Oil
Raw Organic Apple Cider Vinegar (I use 3 parts oil to 1 part vinegar)
Fresh or Dried Herbs to taste I use Parsley, Basil, pick your favorites.
Kosher Sea Salt
Freshly ground pepper

I make up the dressing right atop the veggies one ingredient at a time then mix it all up. If you aren't watching your calories for weight and want to add more flavor add grated Italian cheese (any kind you like) and croutons. When adding Croutons you can use less and get more flavor and less calories if you put them in a zip-lock bag and crush them into crumbs.

Yum salad, Cricket. I fix a similar one for dinner most nights. It is almost a Niscoise, but hubby won't eat fish, so I use grilled chicken. About once a week I poach salmon for myself and put about 3 ounces on my salad:
Romaine usually, or mixed field greens and arugala
Vine ripened tomatoes
Green olives
Hard boiled egg ( just 1 between us)
Green onion
Julienned pickled beets, (or plain--less sugar, I know:)
Diced low fat baby swiss cheese
Boiled baby white or red potatoes, chilled and tossed in a little italian dressing
Sometimes I compose the salad, mostly toss it in a salad bowl with dressing.
I hardly use any dressing, as I like to taste each ingredient. Maybe 1-2 TB for the whole salad.
Hubby and I eat this dinner about 4 out of 7 nights a week. Satisfying, enough.

Teriyaki Salmon (Serves 2)

3/4 lb Skinless Salmon filet (1 lb for bigger appetites)
3-4 Tbsp low sodium Teriyaki Sauce (more if desired) (recipe follows)
1 1/2 Tbsp butter substitute

Rinse and pat the filet dry. Liberally spray a 9" x 9" baking dish. Place the filet in the baking dish. Bring the fish to room temperature (about 30 minutes).
About 15 minutes before placing the oven, drizzle the Teriyaki Sauce over the filet.

Preheat oven to 375 F.

Divide the butter substitute in to 3 pieces and place them on the filet.
Place the baking dish in the center of the preheated oven. Bake 15 to 18 minutes (depending on thickness of the filet).

Note: The filet section closest to the tail is the tastiest and is thinner, requiring less baking time.

Home Made Teriyaki Sauce

1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed or minced
1 tsp finely grated fresh ginger
1/4 tsp red pepper flakes

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves.

Marinate fish 10 - 20 minutes - no more! Or, you can place the marinade in a plastic bag and add up to 2 lbs of chicken thighs. Chicken can marinate in this sauce up to 4 hours.

I have served Teriyaki Salmon with a baked sweet potato or rice pilaf. There are never any left overs!
Bee

Okay, here is my first attempt at posting a recipe...why?....because they never work for me. And although I appreciate good food, I am a terrible cook....but I get A+ for effort. I would rate this recipe EASY.

Anyway, this chicken dish is by one of those cute chefs on the "Top Chef" show. His name is Fabio. I can't post the link. But if you type: Perfect Roasted Chicken Fabio into the search engine, hopefully you can view the video.

Fabio's Chicken:

1 roasting chicken cleaned and patted dry
1 lemon, thick sliced
4-5 garlic cloves
Bunch of fresh herbs (sage, rosemary, thyme)
Coarse salt
Fresh ground black pepper
Olive oil

Heat oven to 450 degrees.

1. Rub the chicken with olive oil and sprinkle with salt and lots of pepper (I put a little salt under the skin, too)
2. Stuff the chicken with lemon, herbs, and garlic cloves
3. Place the chicken on a cookie sheet (I line mine with parchment paper)
4. Roast at 450 degrees for 10-15 minutes until skin is browned (oven gets a little smoky...don't peek in too often!)
5. Remove from oven and reduce heat to 350.
6. Flip the chicken over, breast down, and sprinkle back with salt and pepper.
7. Bake for 40-45 minutes until thermometer reads 150 degrees in the thickest part of breast.
8. Remove from oven. Cover with tinfoil and let it rest until temp reaches 165 degrees.
9. Slice and enjoy.

Foolproof Dark Chocolate Fudge
3 (6-ounce) packages semi sweet chocolate chips
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
Dash of salt
1/2 to 1 Cup chopped nuts
1 1/2 teaspoon vanilla extract

In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat, stir in nuts and vanilla. Spread evenly into wax paper lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store loosely covered at room temperature.

NOTE: You can use Fat-Free Sweetened Condensed Milk for lower fat.

Penuche Fudge for a Lilliputian
1 1/2 cups granulated sugar
1 cup packed brown sugar
2/3 cup cream
2 TB butter
1 tsp vanilla
1/2 cup chopped pecans

Put brown sugar and cream in buttered heavy saucepan. Stir to dissolve and cook over med-high heat until mixture boils. Clip a candy thermometer to side of pan now. Reduce to med-low, continue boiling until candy thermometer registers between 234-240 degrees, or 'soft ball stage'. Remove from heat. Add butter and vanilla. beat well with wooden spoon until penuche begins to thicken. Add nuts. Continue beating until penuche is think and has lost it's gloss. Spread into a foil lined 8x8 pan. Score while still warm. When it is firm, lift out of pan and cut into squares. Keep in tightly covered container. Makes about 1 1/4 pounds.

NANAIMO BARS

FIRST LAYER: 1/2 cup butter, 1/4 cup gran. sugar, 1 egg, 5 TB cocoa, 1 tsp vanilla, 2 cups graham cracker crumbs, 1 cup coconut, 1/2 cup chopped walnuts.
SECOND LAYER: 1/2 cup (1 cube) softened butter, 3 TB milk, 2 TB Instant Vanilla pudding, 2 cups powdered sugar
THIRD LAYER: 1 6oz. (smallest) package chocolate chips.

First layer: Mix butter, sugar, egg, cocoa and vanilla OVER hot water until it resembles custard. Add crumbs, coconut and walnuts. Press into 9x9" pan. Cool
Second Layer: Cream butter, milk, and pudding together, then blend in powdered sugar. Spread over first cooled layer and let stand 15 minutes.
Third Layer: Melt chocolate and spread over second layer. Cut into squares.

Hey, do I have to do all the cooking around here?

Lentil Stew with Cornbread Dumplings

2 cups coarsely chopped onion
1/4 cup olive oil
2-3 garlic cloves, minced
2 TB chili powder
1 TB ground cumin
1 tsp EACH dried oregano, thyme, paprika
dash of cayenne, or to taste
1 bay leaf
4 cups chicken stock/broth or vegetable broth, or water
2 cups lentils--rinsed, picked over
a 14 oz can plum tomatoes, chopped, and the juice, or stewed, diced tomatoes
2 green bell peppers, chopped, seeds discarded
3 ribs celery, string it, and chop coarse
In heavy kettle, cook onion over low heat until soft; add garlic, chili powder, cumin, herbs, cayenne, and bay leaf. Cook, stirring, for 3 minutes. Add stock and 2 cups water, bring to boil. Add lentils and simmer, covered partially and stirring occasionally, for 40 minutes.
Add tomatoes with juice, bell peppers, celery, and salt and pepper to taste. Simmer uncovered for 15-20 minutes, or until thickened.
Transfer to an oven-proof 3 qt casserole--discard bay leaf.
Make the cornbread dumplings: 1/2 cup yellow cornmeal, 1/2 cup flour, 1 1/2 tsp Dble acting baking Powder, 1/4 tsp baking soda, 1/2 tsp salt, 1 large egg, beaten,
2 TB unsalted butter, melted, 14 cup milk, 14 cup sour cream, 2 tsp honey.
Put all the dry ingredients in a bowl, add all the wet ingredients and stir until just combined. Drop batter by spoonfuls over the lentils in casserole,. Bake in preheated oven 400 degrees for 30 minutes. Make sure dumplings are done.
Serves 6. Adjust spices to your taste.

Okay Chris, Here is one of my best friend Wilma's recipes that is my favorite..we would always make it with peaches picked fresh off the trees.

PEACH COBBLER

6 cups sliced peaches (about 12 peaches)
2 Tablespoons of flour
1 to 1 1/4 cup of sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Mix all together and put in greased casserole or baking pan (deep)-- about 8x8x2 and dot with 2 Tablespoons of butter.

TOPPING -- Sift together
1 cup of flour
2 Tablespoons of sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Add-- 1/3 cup shortning
1 beaten egg and 3 Tablespoons Milk
Stir all together and spread by spoonfuls over top of peaches.

Bake in 350 oven til topping is done

Hey Christina,
Please tell me that it is 1/4 cup not 14 cups of milk and sour cream. I'm guessing you posted from your phone and it didn't come through on AC. I may try that lentil stew this week. And the salads sound yummy!

I'm still holding steady at 17 pounds fropped so far.

And Bee, thanks for the homemade teriyaki sauce. Maybe I'll try your salmon and Christina's Pilaf this week too. Keep posting!

Love ya,
Diane

Oh gosh, Diane!!! How did that happen? I am hand posting because I do not know how to do cut paste thingy. duh. Yes, 1/4 cup milk, 1/4 cup sour cream for the cornbread. I bought a book on Formal Teas about 20 years ago. There is a recipe in it for Lemon Scones. I had never made scones before, so when it called for 2 Tablespoons of salt, I did not question it. I bought a second book for a friend, and noticed they had corrected the amount to "1/2 tsp". Isn't that terrible?! I think I better use my laptop for non emergencies from now on. Thank you for heads up.
OK--Now I am going to post a very good Oatmeal Cookie Recipe. They come out a bit flat, chewy, but not soft. The key is to soak the raisins in the beaten eggs and vanilla for 1 hour before mixing into the dough. Oh Yum! I made a batch with dried cherries and chocolate chips too, but did not soak the cherries. The extra vanilla is divine:)
BEST OATMEAL COOKIES EVER (taken from "Journey to Crunchville" blog)
1 cup butter ( I used 1 cube butter, 1 cube margarine) room temp
1 cup packed brown sugar
3/4 cup gran. sugar
2 eggs, beaten
1 TB vanilla ( yes, this is 3 x more than usual amount in cookie recipe.)
1 cup raisins
1 1/2 cup flour
1 tsp. salt
1 tsp. Baking Soda
2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger (OR use 1 TB cinnamon)
3 cups Oatmeal--quick or old fashioned, NOT instant
1 cup chopped walnuts or pecans
1 cup chocolate chips (Optional--yea, right)
Before you start cookies, beat 2 eggs, add 1 TB vanilla and soak raisins for 1 hour in a bowl.
Cream butter, margarine and both sugars. Mix all dry ingredients in small bowl and add to creamed mixture. Add eggs and raisins, and nuts before you add oatmeal.
Mix in oatmeal and chocolate chips. Drop by TBspoon on cookie sheet. Bake at 350 for about 12 minutes. Ovens will vary. Fills a huge cookie jar!!! Enjoy:)

I love oatmeal raisin cookies!...Hell, I love just about any cookie :) I might make that recipe if I can get into the baking mood. Thanks for posting. Lilli, how did the fudge come out?

Yes, Lilli, how did the fudge come out? Are we having fudge tonight?

Christina and Diane: I dedicated my day to baking and, happily, I do have Diane's fudge to show for it. It was the ONLY thing that turned out today. (she did say it was foolproof.) The plan was to make double decker fudge with C.'s penuche on top....well, Christina knows what happened...after 3 batches and many emergency emails to C., I have no penuche but a lovely carmel ice cream topping....how I got that instead of penuche, I'll never know...talented, I guess :o)
Anyway, these were going to be my Christmas gifts this year and so far I have one "marginal" cookie, and great fudge....not going to fill out the cookie tins...was hoping to have at least 3 cookies and two candies.
Now I need some more really EASY recipes...no more penuche. I think I'll buy some of those instant cookie packets where ya' just have to add water.

Watching "National Lampoon's Christmas Vacation" ....love Chevy Chase and Randy Quaid...they crack me up....need that after getting nasty emails from the sib today...what makes people think they can just be jerks and get away with it????

Anyway, hope ya'll are having a great evening....I am off to find one of those 5 ingredient, 5 minute recipes and hope I have all the ingredients....

Luv ya' both.....Lilli

When life gives ya' carmel....make carmelade.....

Well, the battle of the penuche rages on. The last batch also turned into carmel...but very yummy and it was more dense than the last. So, I chopped pecans and pressed the pieces into both sides, cut it into little bars, and wrapped them in waxed paper...looks pretty.
I need to have penuche, though, to put ontop of Diane's fudge...like that two-tone look...hmmmm...do I dare make another batch???
I read, late last night, that it might be the sugar. One guy said to use pure cane sugar only...so I bought some.
The fifth time's the charm....wish me luck!
L.

Lilli-- try the other recipe. If it is better, let's post it here. C & H is loving you!

Lilli, if you used any Splenda that will stop the penuche from firming up too. Every great cook has had many failures so don't fret. How about some easy no cook rum balls?

Diane, I have to tell you about my last batch of "penuche." Once again, I ended up with carmel. I already turned the other batches into carmels...so I thought I'd be "creative" and put some melted chocolate in it that I had from dipping chocolates...thought I'd end up with chocolate flavored carmel....well, the kitchen gods are cahrazzzy...because I ended up with fudge. The chocolate somehow turned the carmel into a penuche/fudge. And it happened so fast...I just hurried up and put it on top of your fudge recipe. Now I have two-tone fudge. The penuche is a little chocolaty, but I don't care, it's smooth. Heh, heh...so that one's done.

"No cook" sounds good anytime...do you have a recipe?

C and D: thanks for all your help. Now, I have carmels, fudge, and one cookie made. Need to make a few more cookies to fill out the tins. This is exhausting...next year everyone gets gift certificates!

L.

Lilli, I can't put my hands on my recipe, but I found one online that sounds very similar. Here it is:

12oz package of vanilla wafers, crushed
1/4 cup cocoa powder
1/2 white rum
1 1/2 cups chopped nuts
3/4 cup confectioners sugar
3 Tablespoons light corn syrup

In a large bowl combine crushed vanilla wafers, confectioners sugar, nuts and cocoa powder. Mix rum and light corn syrup. Shape into 1-inch balls and roll in confectioners sugar. Store in air-tight container for 2-3 days for flavors to develope. Roll again in confectioners sugar before serving.

Now don't sample too much of the rum while making these!

Diane: The rum balls turned out great...nyom, nyom. (or maybe it's all the rum I drank...either way, works for me!!!)

The penuche saga goes on...

I was packaging some of the penuche-turned-carmel candies in tins for Christmas gifts. One must have slipped out on the table. I noticed it this morning so, I unwrapped it and tried it...it turned to toffee...the Christmas kitchen magic continues.....

Lilli, do you mean it was HARD?! That would come from over cooking, past the soft ball stage. You are driving me crazy with your candy-making. So, I guess we are in the right place for crazy, huh? Wha ha ha.
Do you need any more recipes on this day, December 15, 2011? Hugs, Christina xo

Christina: I'm thinking that I may have a faulty thermometer...it is one of those cheapy ones with the cardboard down the center with the degrees printed on it....because I took the mixture off the heat at the exact temp written in the recipe...each time got carmel. Would make sense if the thermometer is off...hmmmm...time to invest in a fancy one.

Now, here's the thing....I cut up the carmel in squares and wrapped them in waxed paper (the pictures I sent you)....why would it turn itself into crunchy toffee all on its own??? It was still good...it is such a tasty recipe...no matter how it turns out :o)

Omg. Lilli. No, it does not change all by itself. Are you going to turn this into a business? So, you could give people options: do you want Penuche, caramel, or toffee? Today, we have caramel, tonight it wil be toffee. Add the secret packet and you might get Penuche. You might. Lilli's Miracle Penuche!!! Whoo Hoo!! xo

Tee, hee, hahahaha....turning it into a business??? can you imagine??? I nearly jumped off a cliff after only three days of baking. God says to me, "stay out of the kitchen." Do I listen? Noooooo.

I swear to you that when I was rolling the "carmels" in the waxed paper, they were soft and very tasty. When I was making up the tins, I didn't think to test them (why would I???) I just noticed today that the carmels were hard. They have a nice crumble and taste like brickle or toffee...oy vey...

I have a similar affliction with driving directions. I am ALWAYS lost - always. But somehow my guardian angels find me, whip me around, and I eventually end up where I need to be....and I see some interesting places that I never would have seen had I followed the tried and true path....so there ya' go....

btw, the pecans turned out, YAY...and I even made up my own recipe for spicy, savory pecans (have sweet n' salty issues.)

Try the lemon cookie recipe I sent you...it's a no-fault recipe. I'd post it here, but it is not my recipe (find it on the food network website. "Lemon Ricotta Cookies with Lemon Glaze" by Giada De Laurentiis.)

Lilli, I give you credit for your persistence. There is a quote I remember but can't recall the author "The only failure is never to have tried". I have another no cook recipe for orange balls if you need another easy recipe. Love ya

Lilli, I cannot read maps. I need directions like, "turn right at the 76 station", "Turn left on Brown Street". "Look for house with silver truck in driveway". Yea, don't go anywhere with me, but here:)
Diane, good quote. You can never succeed if you don't fail.
Should I post my Roadted Pork for Carnitas? Diane, you may have a better one with a Cuban flair. Mine is simple. I am ready for Carnitas and pico de gallo.

Christina, there were too many good Cuban restaurants in Miami for me to bother learn how to cook cuban food. Now that Im in SC, it would be useful! Go figure...lol

Diane: Yes, the orange balls would be great. (how many times can you use THAT sentence??) Please post the recipe when you get a moment.
I have closed the kitchen until after Christmas, then I'm going to try the family "honey cookie" recipe that I could not get right...I love 'em and, also, I have a fridge full of eggs I have to use. So, I'll try the orange balls too.

I made up my own recipe for roasted pecans (for a small amount....who needs 10 cups of roasted pecans??) Melt 2 tbs. of butter. Place 1 1/2 cups of pecans in a bowl. Sprinkle dashes of: garlic powder, curry, cumin, coriander, salt, black pepper, chili powder, and a tiny bit of cayenne. Toss to coat. Line a baking sheet with parchment paper. Layer pecans on paper and bake at 300 degrees for 10-15 mins. Stir half-way. Transfer pecans from the hot tray onto a cool tray. Store in sealed container.

Organic Green Juice ENERGIZE!

2 Apples or Pears
1-2 Large Cucumber
4 stalks of Celery
1 inch of fresh Ginger
4 large Kale leaves
4 large Romaine leaves

Juice everything in juicer, leave the skins on because there are important nutrients that come from them. It is important that you use organic fruits and vegetables because many of them are very porous and absorb herbicides and pesticides especially celery. You can use fruit that is not organic but then you have to peel the skin off because washing won't remove everything.

This is a great recipe for anyone just starting out to juice because it tastes better than most green juices, it's sweeter.

Happy Juicing!
Cricket