4 C chopped, raw broccoli
2 C water
2 C grated cheese
1 tsp black pepper
1 Tbsp onion powder
1 C milk
Place broccoli and water in a glass bowl, cover, and microwave on high for 20 minutes. Broccoli will be soft and very hot - be careful. Put into a blender and, starting slowly with the pulse option, puree the mixture until smooth. Pour the puree back into the glass bowl and add the cheese, stirring until completely melted. Stir in seasonings. Carefully add milk and mix in thoroughly. For best flavor, chill overnight.
Broccoli is not the only viable option here: use cauliflower, carrots, squash, beans; or a mixture of vegetables.
Use your favorite cheese; cheddar or monterrey jack work well.
Saturday, December 8, 2012
Real Vanilla Pudding
2 C cold milk
1/3 C sugar
3 Tbsp cornstarch
1/4 tsp salt
1/2 tsp vanilla
1 Tbsp butter
Mix together sugar, cornstarch, and salt in a small saucepan. Wisk in cold milk until completely dissolved. Warm over medium heat, stirring often, until it becomes thick enough to coat the back of a spoon. Do not allow to boil. Take off heat and incorporate vanilla and butter. Pour into individual dishes and cool for at least two hours.
1/3 C sugar
3 Tbsp cornstarch
1/4 tsp salt
1/2 tsp vanilla
1 Tbsp butter
Mix together sugar, cornstarch, and salt in a small saucepan. Wisk in cold milk until completely dissolved. Warm over medium heat, stirring often, until it becomes thick enough to coat the back of a spoon. Do not allow to boil. Take off heat and incorporate vanilla and butter. Pour into individual dishes and cool for at least two hours.
Saturday, May 12, 2012
Barbecue Sauce
1 6 oz can tomato paste
1 1/2 C water
1/2 C brown sugar
1 Tbsp garlic powder
1 Tbsp paprika
1 tsp black pepper
1/2 tsp salt
3 Tbsp cider vinegar
3 Tbsp Worcestershire sauce
In a small saucepan over medium heat thoroughly combine tomato paste and water; let this mixture warm up a bit. Add the dry ingredients and stir to dissolve. Mix in vinegar and Worcestershire. Taste and adjust as necessary. Let simmer to thicken. Great on pulled pork in the crock pot!
1 1/2 C water
1/2 C brown sugar
1 Tbsp garlic powder
1 Tbsp paprika
1 tsp black pepper
1/2 tsp salt
3 Tbsp cider vinegar
3 Tbsp Worcestershire sauce
In a small saucepan over medium heat thoroughly combine tomato paste and water; let this mixture warm up a bit. Add the dry ingredients and stir to dissolve. Mix in vinegar and Worcestershire. Taste and adjust as necessary. Let simmer to thicken. Great on pulled pork in the crock pot!
Saturday, March 31, 2012
Chili
1 lb ground meat, such as beef, or a mix of meats
1 onion, chopped
1 green pepper, chopped
3 garlic cloves, peeled and minced
kosher salt
freshly grated black pepper
1 28 oz can petite diced tomatoes in tomato juice, no added seasonings
1 15 oz can white beans, such as northern, drained
1 15 oz can black beans, drained
1 15 oz can kidney beans, drained
2 Tbsp chili powder
2 tsp cumin
Saute meat, raw veggies, salt, and black pepper in large pan until meat is brown. Place tomatoes, beans, and seasonings in crock pot, then stir in meat mixture. Cook on low for six hours. Serve with cornbread. Even tastier the next day!
1 onion, chopped
1 green pepper, chopped
3 garlic cloves, peeled and minced
kosher salt
freshly grated black pepper
1 28 oz can petite diced tomatoes in tomato juice, no added seasonings
1 15 oz can white beans, such as northern, drained
1 15 oz can black beans, drained
1 15 oz can kidney beans, drained
2 Tbsp chili powder
2 tsp cumin
Saute meat, raw veggies, salt, and black pepper in large pan until meat is brown. Place tomatoes, beans, and seasonings in crock pot, then stir in meat mixture. Cook on low for six hours. Serve with cornbread. Even tastier the next day!
Any Holiday Sugar Cookies
1 1/2 C butter
2 C sugar
4 eggs
1 tsp vanilla
5 C unbleached all purpose flour
2 tsp baking powder
1 tsp salt
In a large bowl cream together butter and sugar. Beat in eggs and vanilla. Sift in flour, baking powder, and salt. Cover and chill dough for at least one hour. (Also freezes well for later use: I made this dough in December, used some for Christmas cookies, and popped the rest in the freezer. Then in February I used the remaining dough to make heart-shaped cookies for Valentine's Day.)
Roll out dough, on a surface dusted with confectioners' sugar, to 1/2 inch thick. Cut into shapes with cookie cutters. Place cookies 1 inch apart on cookie sheets lined with parchment paper.
To decorate with colored sugars: brush egg wash (1 egg white + 1 Tbsp of water) on raw cookies, then sprinkle with as much or as little sugar as you wish.
Bake 6 to 8 minutes in 400 degree oven.
To decorate with icing and other decorations: bake cookies first, allow to cool thoroughly, then apply icing.
2 C sugar
4 eggs
1 tsp vanilla
5 C unbleached all purpose flour
2 tsp baking powder
1 tsp salt
In a large bowl cream together butter and sugar. Beat in eggs and vanilla. Sift in flour, baking powder, and salt. Cover and chill dough for at least one hour. (Also freezes well for later use: I made this dough in December, used some for Christmas cookies, and popped the rest in the freezer. Then in February I used the remaining dough to make heart-shaped cookies for Valentine's Day.)
Roll out dough, on a surface dusted with confectioners' sugar, to 1/2 inch thick. Cut into shapes with cookie cutters. Place cookies 1 inch apart on cookie sheets lined with parchment paper.
To decorate with colored sugars: brush egg wash (1 egg white + 1 Tbsp of water) on raw cookies, then sprinkle with as much or as little sugar as you wish.
Bake 6 to 8 minutes in 400 degree oven.
To decorate with icing and other decorations: bake cookies first, allow to cool thoroughly, then apply icing.
Mug Brownie
2 Tbsp butter
2 Tbsp milk
4 Tbsp unbleached all purpose flour
3 Tbsp sugar
2 Tbsp cocoa powder (heaping!)
Pinch salt
Melt butter in your favorite mug, then stir in milk. Dump in remaining ingredients and mix very well. Microwave for about one minute - definitely don't want to over cook. In fact, sometimes I just eat the batter! :)
2 Tbsp milk
4 Tbsp unbleached all purpose flour
3 Tbsp sugar
2 Tbsp cocoa powder (heaping!)
Pinch salt
Melt butter in your favorite mug, then stir in milk. Dump in remaining ingredients and mix very well. Microwave for about one minute - definitely don't want to over cook. In fact, sometimes I just eat the batter! :)
Chocolate Birthday Cupcakes with Peanut Butter Icing
2 C unbleached all purpose flour
2 C sugar
1/4 tsp salt
4 Tbsp cocoa
1 C butter
1 C boiling water
1/2 C buttermilk (or 1 Tbsp vinegar + enough regular milk to fill measuring cup to 1/2 C line)
2 eggs
1 tsp baking soda
1 tsp vanilla
In a large bowl sift together flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture.
Pour into muffin tins and bake at 350 degrees for 16-20 minutes. Makes 18 cupcakes.
Remove cupcakes from tins and place on metal rack to cool. Then frost with:
2 C confectioners’ sugar
1 C creamy peanut butter
1 stick butter
1 tsp vanilla
1/2 C milk
Place sugar, peanut butter, butter, and vanilla in bowl; combine with a mixer on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the milk and beat on high speed until the mixture is light and smooth.
2 C sugar
1/4 tsp salt
4 Tbsp cocoa
1 C butter
1 C boiling water
1/2 C buttermilk (or 1 Tbsp vinegar + enough regular milk to fill measuring cup to 1/2 C line)
2 eggs
1 tsp baking soda
1 tsp vanilla
In a large bowl sift together flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture.
Pour into muffin tins and bake at 350 degrees for 16-20 minutes. Makes 18 cupcakes.
Remove cupcakes from tins and place on metal rack to cool. Then frost with:
2 C confectioners’ sugar
1 C creamy peanut butter
1 stick butter
1 tsp vanilla
1/2 C milk
Place sugar, peanut butter, butter, and vanilla in bowl; combine with a mixer on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the milk and beat on high speed until the mixture is light and smooth.
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