Author Archives: Yumolicious

SPINACH SAUTEED WITH ROASTED GARLIC OIL

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1 1/2 lbs fresh spinach, washed, stemmed, and torn into small pieces
2 tbs roasted garlic oil OR olive oil
1/2 cup water
salt and pepper to taste
pinch of grated nutmeg
3 tbs heavy cream (optional)

dunk the spinach in cold water. in a wok or large casserole over medium-high heat, heat the oil and toss the wet spinach into it. stir-fry 3-4 minutes, until the spinach turns a rich green and begins to wilt. add the water, cover, reduce the heat to medium, and braise, stirring often, until the water is gone, about 6 minutes. remove from the stove and allow to finish cooking in its own heat. season with salt and pepper, nutmeg, and the cream, if you wish. serve hot.

serves 4-6

CHICKEN WITH SWEET-AND-SOUR VEGETABLES

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6 boneless, skinless chicken breast halves
1 lg red bell pepper, cored and seeded
1 1/2 cups chicken broth
3 tbs cider vinegar
3 tbs packed dark brown sugar
1 (10 oz) can pineapple chunks, chopped with juice reserved
1 (15 oz) can stir-fry vegetables, drained and rinsed
3 tbs vegetable oil
1 lg clove garlic, sliced
1 small onion, sliced
1 1/2 tbs cornstarch, mixed with 2 tbs cold water
soy sauce

slice the chicken breasts and red pepper itno 1/4″ wide strips. combine the broth, vinegar, brown sugar, pineapple chunks, and stir-fry vegetables in a large bowl. heat a wok to medium-hot and swirl in the oil. add, and stir-fry for 1 minute after each addition, the garlic, onion, and chicken and pepper strips. add the vegetable mixture and simmer until the sauce is reduced by half, about 10 minutes. add the cornstarch mixture and stir until the sauce thickens and clears. season to taste with soy sauce. serve hot.

serves 4-6

ORIENTAL OVEN-STEAMED FISH WITH VEGETABLES

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3 tbs reduced-sodium soy sauce
1 tbs oriental (dark) sesame oil
2 cloves garlic, minced
1/4 tsp red pepper flakes
1/4 tsp black pepper
1 lg carrot, cut into very thin matchsticks
4 scallions, coarsely chopped
1/2″ piece of fresh ginger, cut into thin slivers
1 1/2 lbs cod, red snapper, OR sea bass fillets
1/4 lb snow peas
1/4 cup chopped cilantro (optional)

preheat the oven to 400 degrees. line a shallow baking pan large enough to hold the fish in one layer with foil.

in a small bowl, combine the soy sauce, sesame oil, garlic, red pepper flakes, and black pepper.

scatter half the carrot, scallions, and ginger over the bottom of the prepared baking pan. place the fish fillets, on one layer, on top.

scatter the snow peas and the remaining carrots, scallions, and ginger on top of the fish. drizzle the soy sauce mixture evenly over everything.

cover tightly with foil and bake until the fish is opaque throughout and just flakes when tested with a fork, 15-20 minutes.

serve the fish with some of the vegetables, and a sprinkling of cilantro, if desired.

serves 4

SPICED HOT MOCHA

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1 pint chocolate regular OR dairy-free ice cream
4 cups hot coffee
1/2 cup brandy, or to taste (optional)
ground cinnamon for garnish

place the ice cream in a 3 1/2-4 qt slow cooker. pour the hot coffee over the ice cream, stirring to melt. cover and cook on LOW for 1-2 hours. stir in the brandy, if using.

to serve, ladle into mugs and garnish with a sprinkle of cinnamon.

makes about 6 1/2 cups

EASTER BUNNY TREATS

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2/3 cup vanilla frosting
30 large marshmallows
pink gel OR paste food coloring
red and pink heart-shape decorating sprinkles
60 miniature marshmallows

frost the tops of 12 large marshmallows; stack a large marshmallow on top of each. quarter the remaining large marshmallows; set aside for ears. tint 1/4 cup frosting pink. cut a small hole in the corner of a pastry or plastic bag; place pink frosting in bag.

pipe a ribbon between the stacked marshmallows for a bow tie. with white frosting, attach red hearts for eyes and a pink heart for noses. pipe pink whiskers and a smile.

for ears, pipe the center of quartered marshmallows pink; attach to head with white frosting. with the remaining white frosting, attach the miniature marshmallows for legs and tail. let stand until dry.

12 servings

CHOCOLATE-COVERED EGGS

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1/4 cup butter, softened
1 (7 oz) jar marshmallow creme
1 tsp vanilla
3 cups + 1 tbs 10x sugar, divided
3-4 drops yellow food coloring, optional
2 cups (12 oz) white baking chips OR semisweet chocolate chips
2 tbs shortening
icing of your choice
assorted decorating candies

in a large bowl, beat the butter, marshmallow creme and vanilla until smooth. gradually beat in 3 cups 10x sugar. place 1/4 cup creamed mixture into a bowl; add yellow food coloring if desired and mix well. shape into 24 small balls; cover and chill for 30 minutes. wrap plain mixture in plastic wrap; chill for 30 minutes.

dust work surface with remaining 10x sugar. divide plain dough into 24 pieces. wrap one piece of plain dough around each yellow ball and form into an egg shape. place on waxed paper-lined baking sheet; cover with plastic wrap. freeze for 15 minutes or until firm.

in a microwave, melt chips and shortening; stir until smooth. dip eggs in mixture; allow excess to drip off. return eggs to waxed paper. refrigerate for 30 minutes or until set decorate with icing and decorating candies as desired. store in an airtight container in the refrigerator.

24 servings

PEANUT BUTTER EASTER EGGS

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1/2 cup butter, softened
2 1/3 cups 10x sugar
1 cup graham cracker crumbs
1/2 cup creamy peanut butter
1/2 tsp vanilla
1 1/2 cups dark chocolate chips
2 tbs shortening
pastel sprinkles

in a large bowl, cream butter; gradually add the 10x sugar, graham cracker crumbs, peanut butter and vanilla. shape into 16 eggs; place on waxed paper-lined baking sheets. refrigerate for 30 minutes or until firm.

in a microwave, melt chocolate chips and shortening; stir until smooth. dip eggs in chocolate; allow excess to drip off. decorate with sprinkles; return eggs to waxed paper. chill until set. store in an airtight container in the refrigerator.

16 servings

DEVILED EGG BUNNIES

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8 hard-cooked eggs
6 tbs mayonnaise
1 tbs sweet pickle relish
1/4 tsp salt
dash pepper
8 baby carrots
32 dried currants
8 mini marshmallows, halved

slice eggs in half lengthwise; remove yolks and set whites aside. in a small bowl, mash yolks. add the mayonnaise, pickle relish,salt and pepper; mix well. pipe into the egg whites, creating a mound at the pointed end of the white for the bunny’s head. for the ears, cut each carrot lengthwise into four slices; place two slices upright on bunny’s head. press currants into eggs for eyes; add marshmallow pieces for tails. cover and refrigerate until serving.

16 servings

HOW YOUR EASTER EGG HUNT CAN BE A HIT

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Planning an Easter egg hunt is a wonderful excuse to squelch spring fever. Throwing the party is a breeze if you keep these tips in mind:

Since most folks have plans on Easter Sunday, schedule the party a week or two earlier on a Saturday or Sunday morning.

If you don’t want the expense of buying every guest an Easter basket, ask each child to bring a basket from home. You may want to have a few extra baskets (or some lunch bags) on hand the day of the party just in case someone forgets to bring their own.

Keep the event casual by serving a buffet-style brunch and offer foods that appeal to old and young alike.

There’s no need to go all out on your decorating. Simply set out a vase brimming with tulips, fill and assortment of Easter baskets with decorated eggs or sprinkle colorful jelly beans on the buffet table.

For food safety purposes, it’s best not to use real eggs for the hunt. Instead, rely on colored plastic eggs, which can be found in a variety of stores. To be fair to all guests, plan on having each child look for the same number of eggs.

In addition to filling the eggs with candy, surprise the children with stickers, Silly Putty, jacks or even a certificate for a book or puzzle they can “cash in” with you.

For the younger children, “hide” the eggs in open areas, but get a little more creative for the older kids. Before starting the hunt, instruct the children that they all need to look for the number of eggs you specify.

EASTER EGG CANDIES

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1 (10-12 oz) pkgs vanilla OR white chips
1 (3 oz) pkg cream cheese, cubed
1 tsp water
1/2 tsp vanilla
colored sprinkles, colored sugar and/or jimmies

in a microwave-safe bowl, melt the chips at 50% power. add the cream cheese, water and vanilla; stir until blended. chill for 1 hour or until easy to handle. quickly shape into 1 1/4″ eggs. roll in sprinkles, colored sugar or jimmies. store in an airtight container in the refrigerator.

makes about 4 dozen (1 1/2 lbs)