1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
Dissolve baking soda in hot water. Add to batter along with salt.
Stir in flour, chocolate chips, and nuts.
Drop by large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Monday, February 6, 2017
Pancakes From Scratch
A lot of pancake mix has milk powder in it, so if lactose intolerance is a problem (or you just run out of mix one day) here's how to make it from scratch.
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Directions
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Mandy's Sausage Chowder
Ingredients:
1lb Polska Kielbasa Sausage, cut into 1/2 inch pieces (I slice it and then quarter them)
6 strips of bacon, diced
1 large yellow onion
2 garlic cloves
3 cups reduced-sodium chicken broth
3 cups water
6-7 Yukon potatoes (peeled and chopped/cubed)
2 chicken bouillon cubes or 1 tsp granules
1/4 tsp pepper
1 cup chopped spinach (or 4 kale leaves torn)
1 cup heavy whipping cream
Directions:
In a large, nonstick skillet, brown the kielbasa and the bacon; drain, reserving 2 tsp of the drippings in the skillet. Add the onion; cook over medium heat until translucent/tender. Add garlic; cook 1 minute longer.
In a large pot (I use my Dutch oven), bring the water and broth to a boil. Add the potatoes, bouillon and pepper. Cook until potatoes are very tender.
Add the meat mixture and the spinach/kale; cook over medium heat for 2 minutes or until wilted. Reduce heat. Add the cream. Cook 1 minute longer or until heated through.
Yield: 8 cups
1lb Polska Kielbasa Sausage, cut into 1/2 inch pieces (I slice it and then quarter them)
6 strips of bacon, diced
1 large yellow onion
2 garlic cloves
3 cups reduced-sodium chicken broth
3 cups water
6-7 Yukon potatoes (peeled and chopped/cubed)
2 chicken bouillon cubes or 1 tsp granules
1/4 tsp pepper
1 cup chopped spinach (or 4 kale leaves torn)
1 cup heavy whipping cream
Directions:
In a large, nonstick skillet, brown the kielbasa and the bacon; drain, reserving 2 tsp of the drippings in the skillet. Add the onion; cook over medium heat until translucent/tender. Add garlic; cook 1 minute longer.
In a large pot (I use my Dutch oven), bring the water and broth to a boil. Add the potatoes, bouillon and pepper. Cook until potatoes are very tender.
Add the meat mixture and the spinach/kale; cook over medium heat for 2 minutes or until wilted. Reduce heat. Add the cream. Cook 1 minute longer or until heated through.
Yield: 8 cups
Tuesday, February 16, 2016
Olivia's Caribbean-Style Roast Cabbage with Carrot
This is great over brown rice, or black beans and rice. You can make a LOT of it at once, or chop only half of the cabbage up. Leave the other half of the cabbage head intact and chop it up next week. It will keep.
INGREDIENTS
2 1/4 pounds green cabbage, core removed and cut into 1-inch cubes
1 cup vertically sliced yellow onion
1 tablespoon canola oil
1 teaspoon sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
3 cups carrots, cut into ribbons
3 tablespoons cider vinegar
2 teaspoons habanero hot sauce
1 tablespoon butter
INSTRUCTIONS
1. Preheat oven to 450°.
2. Combine cabbage, onion, oil, sugar, black pepper, and salt in a large bowl; toss to coat. (It's OK if the cubes start to separate.)
3. Divide cabbage mixture between 2 foil-lined jelly-roll pans. Bake at 450° for 20 minutes, stirring and rotating pans after 10 minutes.
4. In the same bowl that you used for the cabbage, combine carrots, vinegar, and hot sauce; toss to coat.
5. Remove cabbage from oven, and carefully transfer to the bowl with the carrots. Add butter; toss gently to combine.
6. Heat broiler to high. Return cabbage mixture to pans, spreading evenly. Place each pan under the broiler for 3 minutes (this will be a two-phase operation) or until edges begin to brown and evenly crisp.
INGREDIENTS
2 1/4 pounds green cabbage, core removed and cut into 1-inch cubes
1 cup vertically sliced yellow onion
1 tablespoon canola oil
1 teaspoon sugar
1 teaspoon freshly ground black pepper
3/4 teaspoon kosher salt
3 cups carrots, cut into ribbons
3 tablespoons cider vinegar
2 teaspoons habanero hot sauce
1 tablespoon butter
INSTRUCTIONS
1. Preheat oven to 450°.
2. Combine cabbage, onion, oil, sugar, black pepper, and salt in a large bowl; toss to coat. (It's OK if the cubes start to separate.)
3. Divide cabbage mixture between 2 foil-lined jelly-roll pans. Bake at 450° for 20 minutes, stirring and rotating pans after 10 minutes.
4. In the same bowl that you used for the cabbage, combine carrots, vinegar, and hot sauce; toss to coat.
5. Remove cabbage from oven, and carefully transfer to the bowl with the carrots. Add butter; toss gently to combine.
6. Heat broiler to high. Return cabbage mixture to pans, spreading evenly. Place each pan under the broiler for 3 minutes (this will be a two-phase operation) or until edges begin to brown and evenly crisp.
Olivia's Sample Meal Prep Plan
Lately I've gotten into a routine for cooking for the week that works well, and cuts down on time over the weekdays when time is at a premium. I thought I would share to show you how a few hours on the weekend of shopping and planning can help you use all the groceries you buy and stop wasting time on answering, "What should we have for dinner?"
We eat varieties of the same types of meal, and then build on the produce that's in season, or the meat or fish that's on sale. I usually plan to make 2-3 "full meals" per week, which to me are meals from scratch, usually using pre-prepped items. I front-load these because I think you get 2 days of uncooked pre-prepped food before it tastes bad, and at least 2 more days after it's cooked of leftovers.
Whenever possible (aka where it doesn't ruin the taste or texture of the food for me) I use frozen, pre-cut items from TJs. Of course, if it is cheaper, you could buy a ton of produce from Costco, chop, and freeze it, or buy frozen from Costco and divide a week's worth into Ziplock bags as soon as you get them home so you don't ruin what's still in the bag as you use it. I also love canned tomatoes in recipes.
My "full meals" include roast chicken, spaghetti and meat sauce, tostadas, shrimp creole, pork chops, that kind of thing. The other meals we eat per week are either leftovers supplemented with lots of veggies, usually over rice, or take-out, depending on our work schedules. I also always make either stock or beans, sometimes both, in the slow cooker over the weekend. If you get into a good schedule, you can do stock one week, beans the next. Use your freezer wisely!
Here's a rough schedule:
Friday (1 hour):
Saturday (2 hours):
DIRECTIONS FOR INDIVIDUAL STEPS:
Stock: While you cook, always save carrot peels, celery ends, onion and garlic paper, chicken spine (from spatchcocking), pork and beef bones, etc. Put them in a plastic bag in the freezer so they're ready for stock when you are. I roast the chicken spine and bones in the oven for an hour before I make stock with them.
Spatchcocking: Fun to say, fun to do, and makes the chicken cook faster.
We eat varieties of the same types of meal, and then build on the produce that's in season, or the meat or fish that's on sale. I usually plan to make 2-3 "full meals" per week, which to me are meals from scratch, usually using pre-prepped items. I front-load these because I think you get 2 days of uncooked pre-prepped food before it tastes bad, and at least 2 more days after it's cooked of leftovers.
Whenever possible (aka where it doesn't ruin the taste or texture of the food for me) I use frozen, pre-cut items from TJs. Of course, if it is cheaper, you could buy a ton of produce from Costco, chop, and freeze it, or buy frozen from Costco and divide a week's worth into Ziplock bags as soon as you get them home so you don't ruin what's still in the bag as you use it. I also love canned tomatoes in recipes.
My "full meals" include roast chicken, spaghetti and meat sauce, tostadas, shrimp creole, pork chops, that kind of thing. The other meals we eat per week are either leftovers supplemented with lots of veggies, usually over rice, or take-out, depending on our work schedules. I also always make either stock or beans, sometimes both, in the slow cooker over the weekend. If you get into a good schedule, you can do stock one week, beans the next. Use your freezer wisely!
Here's a rough schedule:
Friday (1 hour):
- Clean out fridge and do one load of laundry; make note of any items you need to buy.
- Roughly take note of what you already have and need to use.
- Plan meals that incorporate the things you have.
- Complete grocery list.
Saturday (2 hours):
- Before 10 am: Grocery shop while it's not crowded so it's faster.
- At home, immediately put beans in slow cooker and start it. Set aside. These can sit overnight without being removed from the slow cooker.
- Chop the vegetables you need in the next 3 days. Bag them in individual ziplocks (you can wash these out and put veggies back in them as you use what's inside). This works well with onions, garlic, kale, carrots, broccoli, etc. NOT lettuce, spinach, or anything else delicate. All of it will keep for at least 3 days if chopped.
- Unwrap and prep all meat.
- Chops, steaks, and boneless/skinless chicken: either marinate, or salt them down with about a teaspoon of salt each, re-wrap in paper and/or put in ziplock bags. Freeze or refrigerate.
- Chicken with skin, incl. whole chicken: either marinate, or spatchcock whole chicken (cut out the spine with sharp kitchen shears; directions below); salt all over with large-grain kosher salt; place chicken on grate over baking sheet so air can circulate and dry out skin to increase crispiness. Chicken can sit in this "dry brine" for a max of 48 hours. So, you'll eat it Monday if you do this today, or Tuesday if you do this tomorrow.
- Roast meat bones for stock 1 hour. Refrigerate to make stock tomorrow.
- Laundry is a great companion chore because both laundry and cooking have down time.
- Season beans in slow cooker, and remove them to store. Divide in thirds, and freeze 2/3 in ziplock bags, while putting 1/3 in the fridge for the week.
- Start stock, if you're making it. Cook stock for 8 hours, season, bag, and freeze
- Pre-cook meat sauce for spaghetti.
- Make any salad dressings and refrigerate.
- Pre-cook caramelized onions, roasted tomatoes or peppers, or any other similar recipe component. Juice and zest oranges and lemons for recipes. Combine spices if you like certain blends and save in ziplock baggies.
DIRECTIONS FOR INDIVIDUAL STEPS:
Stock: While you cook, always save carrot peels, celery ends, onion and garlic paper, chicken spine (from spatchcocking), pork and beef bones, etc. Put them in a plastic bag in the freezer so they're ready for stock when you are. I roast the chicken spine and bones in the oven for an hour before I make stock with them.
Spatchcocking: Fun to say, fun to do, and makes the chicken cook faster.
Beans Two Ways
Lately, I have been taking beans and rice to work for lunch. They're filling and I don't really care what I eat for lunch, as long as it's something, so that works out great for me. I use the cheap, bagged dried beans from the grocery store, usually the Goya Pinto or Black beans. I don't pre-soak them. I make them in the slow cooker every week, and they just get more delicious the longer they last. I put half in a tupperware to eat over the week, and divide the other half between 2 plastic freezer bags. I freeze these laying flat, so they can be stacked vertically or horizontally to save room.
Here are my two favorite ways to cook beans.
Meaty Beans
2 Ham hocks or 1 ham hock and smoked turkey necks or wings
One yellow onion, halved
2 bay leaves
2 tbsp dried oregano
1 tbsp red pepper flakes
Dried beans to cover about the bottom third of the slow cooker
Put all ingredients in a slow cooker. Cover all ingredients with water until slow cooker is 3/4 full. Cook 8 hours. Season with salt, and your preferred combo of:
cayenne
paprika
garlic powder
onion powder
bacon grease
cumin
turmeric
Vegetarian Mexican Beans
1 tbsp olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 cups dried pinto beans, picked over, rinsed
6 cups water
1 tsp dried oregano, preferably Mexican
2 tsp salt
In medium skillet, heat oil over medium. Add onions and garlic. Cook, stirring continuously, 5 minutes to soften.
Transfer onion mixture to slow cooker. Add beans, water and oregano. Cover and cook until skins are soft, insides are creamy and a few are beginning to crack open, about 4 to 6 hours on high heat, or 6 to 9 hours on low heat. When beans are almost done, stir in salt and cook at least 20 minutes.
Serve straight from the pot (de olla) as a main or side dish. Alternately, gently mash beans in slow cooker until creamy and still soupy.
Here are my two favorite ways to cook beans.
Meaty Beans
2 Ham hocks or 1 ham hock and smoked turkey necks or wings
One yellow onion, halved
2 bay leaves
2 tbsp dried oregano
1 tbsp red pepper flakes
Dried beans to cover about the bottom third of the slow cooker
Put all ingredients in a slow cooker. Cover all ingredients with water until slow cooker is 3/4 full. Cook 8 hours. Season with salt, and your preferred combo of:
cayenne
paprika
garlic powder
onion powder
bacon grease
cumin
turmeric
Vegetarian Mexican Beans
1 tbsp olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 cups dried pinto beans, picked over, rinsed
6 cups water
1 tsp dried oregano, preferably Mexican
2 tsp salt
In medium skillet, heat oil over medium. Add onions and garlic. Cook, stirring continuously, 5 minutes to soften.
Transfer onion mixture to slow cooker. Add beans, water and oregano. Cover and cook until skins are soft, insides are creamy and a few are beginning to crack open, about 4 to 6 hours on high heat, or 6 to 9 hours on low heat. When beans are almost done, stir in salt and cook at least 20 minutes.
Serve straight from the pot (de olla) as a main or side dish. Alternately, gently mash beans in slow cooker until creamy and still soupy.
Quick Shrimp Creole
I've made this dish once a week for several weeks now, and I've reduced my time to about 35 minutes start to finish. It's delicious and comfort-food-like while still being light. It's also super fast, since I use the chopped bell peppers and onions in Trader Joe's freezer section, canned diced tomatoes, and frozen shrimp.
INGREDIENTS
1 stick butter
1 cup chopped bell pepper (or 1/2 the bag of chopped bell pepper and onion from TJ)
1 cup chopped celery (or 1/2 the canister of "Mirepoix", aka chopped celery, onion, and carrot from TJ; it's ok if you get some carrots in there. Won't hurt anything.)
2 cups chopped onions (You already got these from the TJ bags/canisters above)
2 bay leaves
14.5-ounce can diced tomatoes
1 tablespoon chopped garlic
1 teaspoon Worcestershire Sauce
1 teaspoon hot sauce,or to taste
2 tablespoons all-purpose flour
1 cup water
1 tsp Thai fish sauce
2 1/2 pounds peeled and deveined large shrimp
1/2 cup chopped green onions
Lemon juice
2 tablespoons chopped parsley or cilantro
4 cups cooked long-grain white rice
Seasonings: I use a combo of these, and season with about 1 tsp each, then more to taste:
cayenne
paprika
salt
garlic powder
black pepper
onion powder
oregano
thyme
cumin
INSTRUCTIONS
Thaw the shrimp in a bowl of cool water while you get everything else ready. The dark nerve on the ventral side of the shrimp isn't the "vein". You can eat that nerve, so on deveined shrimp you have nothing to remove. I like using the small shrimp without tails, but the medium-large ones are good, too; just take the tails off. Season the shrimp heavily with the spices above after they are thawed and let them sit in the seasoning as you prep the sauce/roux. Don't taste or add any seasonings until after the seasoned shrimp are added and cooked. They change the flavor a LOT.
In a large sauce pan, over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Bring the mixture to a boil and reduce to a simmer; continue to cook for 15 minutes.
In a small bowl whisk the flour and water together and add the mixture to the tomatoes. Cook for 4 to 5 minutes. Add the fish sauce, Worcestershire and hot sauce and continue to cook for 5 minutes longer. Add the seasoned shrimp. Leave it on low heat for 5 minutes and then turn the heat off. The shrimp are delicate and will cook fast.
Stir in the green onions and parsley or cilantro, and squeeze lemon juice over it.
Serve with white rice.
INGREDIENTS
1 stick butter
1 cup chopped bell pepper (or 1/2 the bag of chopped bell pepper and onion from TJ)
1 cup chopped celery (or 1/2 the canister of "Mirepoix", aka chopped celery, onion, and carrot from TJ; it's ok if you get some carrots in there. Won't hurt anything.)
2 cups chopped onions (You already got these from the TJ bags/canisters above)
2 bay leaves
14.5-ounce can diced tomatoes
1 tablespoon chopped garlic
1 teaspoon Worcestershire Sauce
1 teaspoon hot sauce,or to taste
2 tablespoons all-purpose flour
1 cup water
1 tsp Thai fish sauce
2 1/2 pounds peeled and deveined large shrimp
1/2 cup chopped green onions
Lemon juice
2 tablespoons chopped parsley or cilantro
4 cups cooked long-grain white rice
Seasonings: I use a combo of these, and season with about 1 tsp each, then more to taste:
cayenne
paprika
salt
garlic powder
black pepper
onion powder
oregano
thyme
cumin
INSTRUCTIONS
Thaw the shrimp in a bowl of cool water while you get everything else ready. The dark nerve on the ventral side of the shrimp isn't the "vein". You can eat that nerve, so on deveined shrimp you have nothing to remove. I like using the small shrimp without tails, but the medium-large ones are good, too; just take the tails off. Season the shrimp heavily with the spices above after they are thawed and let them sit in the seasoning as you prep the sauce/roux. Don't taste or add any seasonings until after the seasoned shrimp are added and cooked. They change the flavor a LOT.
In a large sauce pan, over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Saute the vegetables until they are wilted, about 6 to 8 minutes. Stir in the bay leaves, tomatoes, and garlic. Bring the mixture to a boil and reduce to a simmer; continue to cook for 15 minutes.
In a small bowl whisk the flour and water together and add the mixture to the tomatoes. Cook for 4 to 5 minutes. Add the fish sauce, Worcestershire and hot sauce and continue to cook for 5 minutes longer. Add the seasoned shrimp. Leave it on low heat for 5 minutes and then turn the heat off. The shrimp are delicate and will cook fast.
Stir in the green onions and parsley or cilantro, and squeeze lemon juice over it.
Serve with white rice.
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