Monthly Archives: September 2012

VEGETARIAN PAELLA

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2 tbs olive oil
1 med yellow onion, chopped
1 small green bell pepper, seeded and diced
4 oz green beans, ends trimmed and cut into 1″ pieces
1 (28 oz) can whole plum tomatoes, drained and chopped
2 cloves garlic, minced
1 (9 oz) pkg frozen artichoke hearts, thawed
1 (15.5 oz) can dark red kidney beans, drained and rinsed
3 cups vegetable stock
1/2 tsp red pepper flakes
1/4 tsp saffron threads
2 bay leaves
salt and freshly ground black pepper
1 cup converted white rice OR valencia rice
8 oz vegetarian sausage links, cut into 1″ pieces
4 oz oyster mushrooms, stems trimmed and cut into 1″ pieces
1 cup frozen peas, thawed
1 tbs minced fresh parsley leaves
1 lemon, cut into 4-6 wedges

heat 1 tbs of the oil in a medium skillet over medium heat. add the onion, cover, and cook until softened, about 5 minutes.

transfer the onion to a 5 1/2-6 qt slow cooker. stir in the bell pepper, green beans, tomatoes, garlic, artichoke hearts, kidney beans, stock, pepper flakes, saffron, and bay leaves and season with salt and black pepper. cover, and cook on LOW for 4 hours.

stir in rice, cover, and cook on LOW for another hour, until the rice is tender.

meanwhile, heat the remaining 1 tbs oil in a medium skillet over medium heat. add the sausage links and cook until browned, about 5 minutes. remove from pan and set aside. add the oyster mushrooms to the same pan and cook, stirring, until tender, about 3 minutes.

about 10 minutes before ready to serve, stir the sausage links, oyster mushrooms, and peas into the paella. cover and finish cooking. serve garnished with parsley and lemon wedges.

4-6 servings

CORNED BEEF HASH PATTIES

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1 can corned beef
3-4 medium potatoes
1/4 cup minced onion
3 eggs, beaten
salt and pepper to season
chinese parsley, minced (optional)
flour for dredging
oil for frying

cut potatoes in half; boil in enough water until soft. peel skin and mash in bowl. add corned beef, onion, eggs, and seasoning. mix together. form into patties; dredge in flour. heat pan on medium heat; add about 1-2 tbs oil. fry pattiies, adding oil as needed.

4-6 servings

COCONUT PEANUT BUTTER MAGIC CAKE BARS

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1 box yellow cake mix
1/2 cup (1 stick) butter, melted
1 large egg
1/2 tsp vanilla
1 tbs water, optional, if necessary
1 cup shredded sweetened coconut flakes
3/4 cup semisweet chocolate chips
3/4 butterscotch chips (OR white chocolate chips OR peanut butter chips)
1 (14 oz) can sweetened condensed milk
1/2 cup creamy peanut butter

preheat oven to 350 degrees and prepare a 9″x13″ pan by lining it with aluminum foil and then spraying it with cooking spray. in a large mixing bowl, combine the cake mix, butter, egg, and vanilla and mix well. the batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers to knead it together, adding the water if necessary. press the dough into the prepared pan. sprinkle the coconut over the dough, then sprinkle the chocolate and butterscotch chips evenly.

in a mixing bowl (the same one from the cake mix is fine), combine the sweetened condensed milk and peanut butter, stir until well combined, and pour mixture evenly over dough, using a spatula to even it out if necessary. bake for 26-29 minutes, or until edges of bars begin to brown and pull away slightly from the sides of the pan, or until the middle of the bars has barely set, taking care not to overbake. the bars will set up considerably upon cooling. allow bars to cool well before slicing and serving. store in an airtight container on the countertop for up to five days or freeze for up to three months.

makes 20 bars

CARAMEL CORN

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16 cups popped popcorn (discard any unpopped kernels)
1 cup packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup light corn syrup
1/4 tsp salt
1 tsp vanilla
1/4 tsp baking soda
2 cups salted peanuts

preheat the oven to 250 degrees. butter a cookie sheet.

put the popcorn in a very large bowl.

in a small heavy saucepan, combine the sugar, butter, corn syrup, salt, and vanilla and bring to a boil over medium heat. remove from the heat and stir in the baking soda. working quickly, pour the syrup over the popcorn and stir in the nuts. toss and stir the popcorn with a wooden spoon until it is completely coated.

spoon the popcorn onto the prepared cookie sheet. bake for 45 minutes, stirring every 15-20 minutes, until crisp. let cool completely on the cookie sheet.

makes about 16 cups

FONDUE GRUYERE

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1 clove garlic
2 lbs gruyere cheese
2 cups dry white wine
1/2 cup kirsch
1 tsp cornstarch
salt
white pepper

cut garlic into halves, rub inside of a fondue pot until well flavored, then discard the garlic. shred cheese into the pot. pour wine over cheese. place the pot over HIGH heat, stirring mixture slowly but constantly with a wooden spoon in a figure-eight pattern.

dissolve the cornstarch in the kirsch. add the cornstarch mixture to the cheese mixture when the cheese begins to boil. add salt and pepper to taste and stir until well blended.

remove from HIGH heat to a warming stand, making sure the fondue keeps bubbling lightly.

4-6 servings

HOLE IN ONE

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one slice of bread (any kind)
one egg
softened butter
biscuit cutter OR juice glass

spray a frying pan with nonstick spray and set it aside.

butter the piece of bread on one side. put it butter-side-down in the frying pan. butter the side on top. (using a rubber spatula makes this easier.)

with a biscuit cutter or the rim of a juice glass, stamp a hole in the center of the slice of bread. put the circle you’ve cut out next to the slice of bread in the pan.

put the pan on medium heat and wait until the bread starts to fry. then crack an egg and drop it into the hole in the bread. (if you’re really hungry, you can use two eggs.) add salt and pepper to the egg if you wish. when the egg has cooked on the bottom, flip the whole thing, bread and all, with a spatula. also flip the cutout circle of bread. fry until the egg is done the way you want it.

GENERAL COOKING TIPS

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GET MORE JUICE FROM CITRUS FRUITS – When a recipe calls for the juice of lemons, limes or oranges, make sure you get every last drop by first rolling the fruit under your palm on a hard surface. Press down as hard as you can as you roll. Then simply slice it in half and squeeze. You’ll find you get significantly more juice to add lots of flavor to your dish.

PREVENTING CUTS IN THE KITCHEN

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Keep knives sharp. A sharp knife is safer than a dull one, because it requires less pressure and is less likely to slip.

Use a cutting board. Do not cut against a metal surface. Place a damp towel under the board keep it from slipping.

Pay attention to your work when using a knife or cutting equipment.

Cut away from yourself and others around you.

Use knives for only cutting, not for such jobs as opening bottles.

Don’t try to catch a falling knife! Step back and let it fall.

Don’t put knives in a sink, under water, or any place where they can’t be seen.

Clean knives carefully with the sharp edge away from you.

Store knives in a safe place, such as in a rack, when not in use.

Carry a knife properly. Hold it beside you, point down, with the sharp edge back and away from you. Don’t swing your arm. Whenever possible, carry knives in a sheath. Warn people when you are walking pasg them with a knife in your hand.

Keep breakable items, such as dishes and glassware, away from the area in which you are preparing food.

CRUNCHY CHRISTMAS COOKIES

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1/2 cup butter OR margarine
1/2 cup brown sugar
1/2 cup sugar
1 egg, well beaten
1 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp salt
1/4 tsp baking powder
1 cup rolled oats
1 cup cornflakes
1/2 cup coconut
1/2 cup chopped pecans

cream butter; add sugars, then egg and vanilla. sift dry ingredients together and add to creamed mixture. add cornflakes, oats, coconut, and nuts. roll into small balls and place about 2″ apart on greased cookie sheets. bake at 350 degrees for 10-5 minutes.

makes approx 3 dozen cookies

CRANBERRY BAKED BEANS

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3 cups dry navy beans
5 cups cranberry juice
1/2 cup lean salt pork, diced
3/4 cup chopped onion
1/2 cup ketchup
1/4 cup molasses
5 tsp dark brown sugar
1 1/2 tsp ground mustard
1 1/2 tsp salt
1/8 tsp ground ginger

place beans in a dutch oven or soup kettle; add water to cover 2″. boil for 2 minutes. remove from the heat; cover and let stand for 1 hour. drain beans and discard liquid. return beans to dutch oven. add cranberry juice, bring to a boil. reduce heat; cover and simmer for 1 hour or until the beans are almost tender. drain, reserving cranberry liquid. place beans in a 2 1/2 qt casserole or bean pot; add remaining ingredients and 1 1/2 cups cranberry liquid. cover and bake at 350 degrees for 3 hours or until beans are tender and of desired consistency, stirring every 30 minutes. add reserved cranberry liquid as needed.

10-12 servings