Ham and Potato Soup

INGREDIENTS:

3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules (I used better than bouillon)

1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk

Directions

1. Combine the potatoes, celery, (I also added carrots), onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

                                    Makes 8 servings, see website to change the number of servings.

http://allrecipes.com/recipe/delicious-ham-and-potato-soup/?scale=20&ismetric=0

Chocolate Mousse Pie

Crust (PLEASE NOTE:  I use a regular flour crust, because I feel like the Oreo crust is too overpowering)

• 21 chocolate sandwich cookies (such as Oreos)
• 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

Mousse

• 12 ounces semisweet chocolate (We used Guittard--did not chop)
• 1 teaspoon vanilla extract
• Pinch of salt
• 3 3/4 cups chilled whipping cream
• 1/4 cup sugar

• Chocolate shavings (optional)

For Crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For flour crust, bake and let cool completely before adding mousse. 

For Mousse:

Simple Instructions:

Bring 1 cup cream to boil in heavy small saucepan.

Add chocolate, vanilla and salt to cream. 

Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. 

Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Kristin's confusing instructions:

Combine chocolate, vanilla and salt in processor. (I do not use a food processor--I like the small chunks of chocolate that don't melt all the way when you just boil it--gives it a nice texture) Bring 1 cup cream to boil in heavy small saucepan. (At this point I just add the bag of chocolate chips and vanilla and salt to the sauce pan of boiling cream.  After it's pretty much melted, then I transfer it to a separate bowl and follow the rest of the recipe) With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings. 

For comments from others about making this pie, go to the epicurious site: 

http://www.epicurious.com/recipes/food/views/Chocolate-Mousse-Pie-2687

Chick-fil-A Bites with Honey Mustard Dipping Sauce

Serves 2 (I think it serves more than 2)

Adapted from My Name is Snickerdoodle

Directions:
2 large chicken breasts, cut into bite-sized pieces and seasoned with salt & pepper
3/4 cup milk
1/4 cup pickle juice
1 egg
1-1/4 cups flour
2 Tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
1/2 cup peanut oil, divided (or canola or vegetable oil)

Honey Mustard Dipping Sauce: (I didn't try the sauce)
1/2 cup plain greek yogurt
1 1/2 Tablespoons yellow mustard
1 Tablespoon Dijon mustard
2 Tablespoons honey

Directions:

1. Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.
2. Combine flour, powdered sugar, salt and pepper in a large ziplock bag. Shake to combine. Remove chicken from the marinade and add into the bag. Shake to coat the chicken completely.
3. Heat half the oil in a large skillet or dutch oven over medium-high heat (6 or 7 out of 10.) Test the oil by dropping in a bit of the flour mixture. If it sizzles, the oil is ready, if it pops, lower the temperature a bit.
4. Gently place chicken pieces into the oil with tongs. Do this in 2 batches, as you don’t want to overcrowd the pan. Cook the chicken for 3-4 minutes, or until golden brown on one side. Turn the chicken over and allow to cook for 3-4 more minutes. Remove to a paper-towel lined plate. Heat the remaining oil and continue with the other half of the chicken pieces.
5. Stir together the honey mustard dipping sauce ingredients, and serve with the hot chicken bites.

http://iowagirleats.com/2012/03/01/chick-fil-a-bites-with-honey-mustard-dipping-sauce/#comment-1045866

Green Bean Casserole

Ingredients

• 2 pounds Fresh Green Beans, Ends Cut Off (I used frozen)
• 4 slices Bacon, Cut Into 1/4 Inch Pieces
• 3 cloves Garlic, Minced
• 1/2 whole Large Onion, Chopped
• 4 Tablespoons Butter
• 4 Tablespoons All-purpose Flour
• 2-1/2 cups Whole Milk (used 2%)
• 1/2 cup Half-and-half
• 1-1/2 teaspoon Salt, More To Taste
• Freshly Ground Black Pepper, To Taste
• 1/8 teaspoon Cayenne Pepper (borsari)
• 1 cup Grated Sharp Cheddar Cheese
• 1 jar (4 Ounce) Sliced Pimentoes, Drained
• Extra Milk For Thinning If Necessary
• 1 cup Panko Bread Crumbs (fried onions)

Preparation Instructions

Cut green beans in half if you like pieces to be a little smaller.
Blanch the green beans: drop them into lightly salted boiling water and allow green beans to cook for about 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice cold water to stop the cooking process. Drain beans once they're cool and set aside. (With frozen, I just boiled until I thought they were done, then rinsed in cold water)
Add bacon pieces to a skillet over medium heat. Cook bacon for two minutes, then add diced onion and garlic and continue cooking for 3 to 5 minutes, or until bacon is done (but not crisp) and onions are golden brown. Remove from heat and set aside.
In a separate skillet or saucepan, melt butter over medium heat. Sprinkle flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then pour in milk and half and half. Continue cooking, whisking constantly, while sauce thickens, about 2 minutes. Add salt, pepper, and cayenne then add the grated cheddar. Stir while cheese melts. Turn off heat.
Add pimentos to pan, then add bacon/onion mixture. Stir to combine. Pour over green beans and stir gently to combine. Pour into a baking dish and top with panko crumbs.
Bake at 350 degrees for 30 minutes or until sauce is bubbly and panko crumbs are golden.

If you use fried onions, cover it with tinfoil, mine started to burn when I checked at 20 min.

http://thepioneerwoman.com/cooking/2010/11/green-bean-casserole/

The REAL Girls Trip Dip

I found the original recipe for Girls Trip Dip, and it has more of the actual quantities, so I thought I'd post it. I NEED this for when I shop and actually make it.

15 oz. can black eyed peas

11 oz can white shoe peg corn (shoe peg corn is hard to find, but worth it.)

2-3 chopped avocados (Kristin likes 1-2)

1/2 - 1 c. chopped, seeded tomato (that's about 2 of the on-the-vine small-ish tomatoes) (Kristin likes 2 huge tomatoes or 3-4 small tomatoes)

2/3 c. chopped fresh cilantro

2/3 c. chopped green onion

Dressing

1/4 c olive oil

1/4 c wine vinegar

2 cloves garlic (I use 1/8 cup regular olive oil and 1/8 cup garlic olive oil)

1t cumin

3/4 t salt

After chopping and mixing everything, and just a little while before serving pour on the dressing. Just add it according to how you like it. (Kristin uses about 1/2 to 3/4 of the dressing. I use it all)

Chris's Green Smoothie

Per Brie's recommendation, here are my smoothie ingredients.  I also do not measure, but I will give you approximate amounts.  I use a Vitamix blender.  I kind of wish I'd bought a Blendtec.

My smoothies recipes make 1 liter of green smoothie which I drink for one meal.

1.  I FILL my blender with Kale and chard OR Kale and spinach OR all three, BUT about 3/4 of the green is Kale.

2.  I pour in probably about a 3/4 - 1 cup of unsweetened coconut milk that I buy at Trader Joe's in a half gallon box for $1.99.

3.  For a 1 litre smoothie, I make sure there is at least 3 cups of just this green mixture of greens and coconut milk.  Usually I have to add more green stuff after my initial blending to get it up to 3 cups.

4.  Next I add frozen fruit...about 1 cup (overflowing) or 1 large, peeled orange.  I also usually add some ice cubes and sometimes some water .  I usually end up with slightly more than 1 liter.  Here are my 3 different fruit combinations so far:

• Costco frozen organic combo of mango, pineapple, peaches
• 1 whole large orange (with the vanilla this taste a little like an orange julius)(thanks, Josh, for this recipe.)
• Costco frozen berry mix...blueberries, blackberries, raspberries

5.    I also add some vanilla.  I add a lot.  I've never measured, but I'd guess at least 2 tsp. 

6.  1 packet of Truvia which is a stevia based sweetener with erythritol.

7.  I have, on occasion, added some freshly ground flaxseed or some salba, but both thicken it, so you have to drink it all immediately, or it becomes a little too think and icky.  I don't usually add either anymore.

That's it.  They are VERY good.  It's important that you add enough liquid, because when it is too thick, it doesn't taste as good.  You will be shocked at how much green stuff you can get in one serving.  Good stuff.  

xoxo

Pumpkin Bread

  In blue are my alterations to make it Claire friendly (cinnamon free)

ingredients:

3 cups flour

1 teaspoon ground cloves (3/4 tsp)

2 teaspoons ground cinnamon (2 tsp allspice)

1 teaspoon ground nutmeg (3/4 tsp)

1/2 tsp ginger

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3 cups granulated sugar

1 cup butter, really soft, partially melted

3 large eggs

1 15 ounce can pure pumpkin

preheat oven to 350 degrees.  spray two medium or three small loaf pans {i bought the disposable pans so i could give one away and it was enough for three} with nonstick cooking spray.  in a medium bowl, mix the flour, spices, salt, baking soda, and baking powder, set aside.  

in a bowl of a stand mixer, pour in the sugar.  take the butter and put it in the microwave for about 30 seconds so that it is partially melted.  pour in with the sugar and add the eggs.  cream these ingredients together on medium speed for about two minutes or until fluffy.  add the pumpkin and combine well.  

in three batches, add the dry ingredients and mix gently until each batch is just incorporated.  scrape the sides between each batch.  pour a third, or a half of the batter into each of the pans.  bake side-by-side for 50-60 minutes or until an inserted knife comes out clean and the the tops are golden. I ended up covering it with tinfoil after about 40 min because I was worried the top would burn. I had a big bread pan, if I bought those little disposable pans I would start checking it after 30 min.

http://emmajoyrussell.blogspot.com/2011/10/ultimate-pumpkin-bread.html

Cheesecake stuffed strawberries

• 1 lb fresh strawberries
• 8 oz cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla
• chocolate chips (optional)
• graham crackers (optional)

Rinse your strawberries and cut out the stem plus a little more of the center of each strawberry.  Then cut off enough of the tip of the strawberry so that it can stand alone (I didn't cut off the bottom, I just let them lay on their sides, it was fine).  Next, beat together your cream cheese, sugar, and vanilla until nice and fluffy.  Then place mixture in a pastry bag and pipe into each strawberry, adding a little extra to the top.  Optional: sprinkle graham cracker crumbs to the top or drizzle with melted chocolate chips.  Place in fridge until thoroughly chilled.  Don’t make too far in advance or your strawberries will sweat and may become a bit soggy.

See pictures here-
http://www.makeit-loveit.com/2012/10/simple-and-speedy-cheesecake-stuffed-strawberries.html#more-12238

Chocolate Velvet Cupcakes

• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup butter
• 1 (16 ounce) package light brown sugar (I'm going to try subbing with raw sugar the next time I make them)
• 3 large eggs
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8 ounce) container sour cream
• 1 cup hot water
• 2 teaspoons vanilla extract

Preheat oven to 350 degrees.
Melt semi-sweet chips in a microwave safe bowl at high for 30 seconds intervals until melted. (about 1 1/2 minutes total time) Make sure to stir after every 30 second interval. Set aside.
Beat butter and brown sugar at medium speed in a mixer, beating about 5 minutes or until well blended. Add the eggs, one at a time, beating until just blended after each addition. Add the melted chocolate, beating until just blended.
Sift together the flour, baking soda and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour. Beat on low speed until just blended after each addition. Gradually add 1 cup of hot water in a slow, steady stream, beating at low speed just until blended. Add vanilla.
Place 36 cupcake liners in muffin tins, spoon batter evenly into cups, filling them 2/3 full. Bake for 18 minutes or until a toothpick inserted comes out clean. (If you are making mini cupcakes, this recipe will yield about 95 mini cupcakes. Bake for 8-10 minutes) Remove cupcakes from tins and cool completely before frosting.

I made these and froze them, and 2 months later, mom said they were the best cupcakes she'd ever had. I think freezing them made them taste better, more moist.

From http://lucyjanesbest.wordpress.com/2012/01/13/chocolate-velvet-cupcakes/

Liz's Perfect Vanilla Cupcakes and frosting

My friend used to own a bakery, this is her cupcake recipe. They are Awesome.

3 cups flour
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 sticks unsalted butter, room temp (12 TBS)
1 1/2 cups raw sugar
4 large eggs
2 tsp vanilla
3/4 cup milk
1/2 cup sour cream

Optional- I like to throw in some chocolate chips (what can I say, I'm a Saunders)

Preheat oven to 350.
Cream together butter and sugar, about 4 minutes. Add eggs one at a time, mixing until incorporated. Beat in vanilla.
In a separate bowl, mix together flour, baking powder, and salt. Add flour mixture, sour cream, and milk alternately to the sugar/butter mixture, beginning and ending with flour. Scrape the sides and make sure it is mixed thoroughly. Fill the cupcake liners 2/3 full. Bake on the center rack until the tops spring back when you touch them, about 20 min. transfer to wire rack to cool completely.



Frosting

1 1/2 sticks butter, room temp
6 cups powdered sugar
1 tsp vanilla
1 package cream cheese, room temp

Cream together ingredients until nice and fluffy. Add milk if needed.

Lemon Meringue Pie

Ingredients

Pie Filling

• 1 cup white sugar
• 2 tablespoons all-purpose flour
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 1/2 cup lemon juice, about 2-3 large lemons, plus zest
• 2 tablespoons butter
• 4 egg yolks
• 1 (9 inch) pie crust, baked

Meringue:

• 4 egg whites
•  1/2 cup white sugar
• 1/2 tsp vanilla

Directions

1. Bake your crust
2. Preheat oven to 325 degrees
   
3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, then vanilla and continue to whip until stiff peaks form. This takes a very, very long time. Set aside.
4. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in milk, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell. Spread meringue over pie, making sure it touches the edges at the crust. Cover the edges of the pie with tinfoil so they don't burn.
5. Bake in preheated oven for 10 minutes, or until meringue is golden brown.  
6. Cool on a rack for an hour, then in the fridge for 3-4 hours, uncovered.

   modified from  http://allrecipes.com/recipe/grandmas-lemon-meringue-pie/

Devil’s Food Cupcakes with Cream Filling

I haven't made these yet, but the cream filling is delicious!

1/2 cup butter, room temperature
2 cups sugar
3 large eggs
3/4 cup sour cream
 1 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/4 cup cocoa powder
2-oz dark chocolate
1 cup water, boiling

Preheat the oven to 350F and lightly grease two 12-cup muffin tins.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by sour cream and vanilla extract.
Stir the cocoa powder and the dark chocolate into the boiling water (easiest in a large measuring cup). Pour chocolate water into the rest of the batter and stir until uniform.
In a small bowl, whisk together flour, baking soda and salt. Add half of flour mixture to the butter mixture, followed by the chocolate mixture, followed by the addition of the rest of the flour mix. Stir well between each addition and mix until no streaks of flour remain.
Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan)
Turn cupcakes out onto a wire rack to cool completely before frosting and filling.

Vanilla Cream Filling
3 tbsp all purpose flour
1/2 cup milk (low fat is fine)
1/2 cup butter (or trans fat-free shortening)
1/2 cup granulated sugar
1/2 scraped vanilla bean or 1 tsp vanilla extract

Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes. Sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.
When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until lightl. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electrick mixer for 7 minutes, until light and fluffy. Scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes.

Chocolate Buttercream Frosting
1/2 cup butter, room temperature
1/2 cup unsweetened cocoa powder
2-3 cups powdered sugar
1/4 cup milk
1 tsp vanilla extract
Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick.

Assembly
(A photo how-to of the assembly method can be found here.) Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.
Take the cream filling and squeeze a tablespoon or so into each cupcake cavity, filling the hole up to the top with filling. Top off with a flat circle of cake to plug the hole and keep the filling in place.
Using a butter knife or a small offset spatula, frost each cupcake with a layer of chocolate buttercream frosting. Place a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spread from the center to the sides of the cupcake.
If you have leftover filling, transfer it to a fresh ziploc bag and cut a very small opening in one corner. Pipe a swirly line down the center of each cupcake.
Store in an airtight container until ready to serve.
Makes 2-dozen.

http://bakingbites.com/2007/09/devils-food-cupcakes-with-vanilla-cream-filling/

Claim Jumper Chocolate Motherlode Cake

6 eggs
3 cups granulated sugar
6 tablespoons butter, softened
3 cups mayonnaise
1 1/2 cups unsweetened cocoa powder
1 1/2 cups buttermilk
3 teaspoons vanilla extract
6 3/4 cups flour
4 1/2 teaspoons baking powder
4 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups boiling water
3 cups chocolate chips, divided

Heat oven to 350

Put eggs, sugar, butter, oil, cocoa powder, buttermilk and vanilla extract into a mixing bowl, mixing well after each addition.

Sift flour, baking powder, baking soda and salt together, and add to the wet ingredients.

Fold in the water. Pour equally into 6 (8 or 9-inch) baking pans and add 1/2 cup chocolate chips into each pan (I prefer to add some batter, add the chocolate chips, then add the rest of the batter). Bake for 15-20 minutes.

Cool 10 min in pan before removing to cooling rack. Cool on the rack, then wrap with saran wrap and place the cake rounds in the freezer. Remove and ice the rounds with chocolate cake frosting.

To make a 2 layer cake, here are the changes:
2 eggs
1 cup granulated sugar
2 tablespoons butter, softened
1 cup mayonnaise
1/2 cups unsweetened cocoa powder
1/2 cups buttermilk
1 teaspoon vanilla extract
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 cup boiling water
1 cup chocolate chips, divided


Chocolate Ganache Frosting (this makes enough to cover the cake, but not to fill between the layers; double it if you want it in between all the layers):
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons granulated sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter

Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.

Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).

Spread frosting between cake layers and over top and sides.

Add any chopped nuts or shaved chocolate to outside of cake.

Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.

Cinnamon Ice Cream

Ingredients

• 1 teaspoon good-quality ground cassia or cinnamon
• 1 1/2 cups whole milk
• 4 cinnamon or cassia sticks, each broken into 3 or 4 pieces
• 6 large egg yolks
• 1/2-¾ cup granulated sugar (I prefer less sugar)
• 1 1/2 cup heavy cream 
• a touch of vanilla

Directions

1. In a small, dry, non-stick skillet over low heat, toast the ground cinnamon until it is warm to the touch and fragrant, about 2 to 3 minutes: Keep the spice moving, either by shaking the pan or by stirring, to prevent scorching. Remove the skillet from the heat and set aside.

2. In a heavy-bottomed 2-quart saucepan, combine the milk, 1/2 cup cream, and the pieces of cinnamon stick. Place the pot over medium heat and bring just to the boil, watching closely so the cream doesn’t boil over. As soon as bubbles break the surface, remove the pot from the heat and let the custard infuse for 10 minutes. Meanwhile, in a large bowl, lightly whisk the egg yolks, then gradually whisk in the sugar. Beat just until it pales and thickens ever so slightly. Place a damp kitchen towel around the base of the bowl to keep it still and whisk in the hot cream, a little at a time, until it is all incorporated.

3. Rinse out the saucepan but don’t dry it; this will help prevent the custard from sticking to the bottom. Have ready a fine strainer set over a clean bowl. Return the custard mixture to the pot over medium-low heat, stirring constantly until it thickens enough to coat the back of a wooden spoon, about 7 to 10 minutes. A finger drawn across the back of the spoon should leave a clean trail. Immediately pour the custard through the strainer and set aside for a moment.

4. Add 2 tablespoons of the heavy cream to the roasted cinnamon and use a rubber spatula to blend into a thick, smooth paste. Add another 2 tablespoons of the cream and work this in until the mixture is about the consistency of a spreadable icing. Whisk the cinnamon paste into the hot strained custard until smooth. Stir in the remaining whipping cream and press a piece of plastic wrap onto the surface of the custard to prevent it from forming a skin. Poke a few holes in the plastic to allow steam to escape and place the bowl in the refrigerator until very cold, at least 4 hours but preferably overnight.

5. Process the chilled custard in an ice cream maker according to the manufacturer’s instructions. Transfer the softly frozen ice cream to a freezable dish and freeze until firm. This richly flavoured ice cream is wonderful on its own, but makes an exceptionally good accompaniment to many other desserts. Although best within a few days of being made, this ice cream can be stored for up to 1 week.

Skinny Spaghetti

This isn't really a recipe, but if you've never tried spaghetti squash, you should! Especially awesome if you're trying to lose weight, but want to eat some pasta (or if you're feeding someone that can't have wheat!). Cut the Squash in half length wise (really hard to do, find a sharp knife and try not to lose a finger), scoop out the seeds and gross stuff, then place on a pan cut side down with a little bit of water and bake for 30-45 min at 350. Once you can easily stick a knife in it, take it out and just scrape out the "spaghetti" strands. If you don't cook it long enough, it will be a little crunchy, but even when it's totally done, it's still not going to be as soft as spaghetti noodles. Still really good, and Claire doesn't even know the difference. I tried baking it whole, but then the stuff you are supposed to spoon out gets all mushy and mixed in with the good stuff and it just makes it really hard to deal with. One it's done baking, just use like you would any noodles.

Brie's Smoothie Recipes

Since several of us have gotten into green smoothies lately, I thought we should post our recipes so others can try them out. I don't measure anything do I'm just going to put down the ingredients.

Green:
Equal amounts Kale and Spinach
Vanilla Coconut Milk (or regular, or cow milk)
Ground Flaxseed
Sometimes a few clippings of wheat grass

Lately, I've been adding a little wedge of lemon (with the rind), really good, you just need a little.

Fruit Added (I usually use frozen, but have started using some fresh):

Mixed Berries (the Costco bag)
Pear

Mango
Peaches

Banana
Strawberry
Oranges
Pineapple
Mango

Banana
Strawberry
Pineapple
Mango

Peanut Butter
Banana
Blueberries

Raspberries
Pear
Banana (little bit)


I'll add more as I find variations that are good. I like to make a big batch and put the extra in a jar in the fridge. Still tastes great at lunch!

Homemade Ginger Ale

2 cups peeled and chopped fresh ginger (I prefer twice as much ginger...I want it to burn)

2 cups water

1 1/2 cups sugar

1 large bottle of sparkling water

fresh limes 

fresh mint leaves

To make the Ginger syrup:  In a medium size sauce pan, heat the water and ginger until it reaches a low simmer.  Simmer for five minutes.  Remove from the heat and cover.  Let stand for 1 hour.  

After one hour, drain the juices through a fine mesh strainer.  Discard the ginger pieces.  Let cool then place in a jar and refrigerate.

To make the Ginger Ale:  In a tall glass, add 1 part lime juice (about 1/2 lime per glass), 2 parts ginger syrup, and 3 parts sparkling water.  Stir to combine the liquids.  Fill glass with ice.  If desired, add fresh mint.

Adjust to your liking.  

Cheesy Chicken and Wild Rice Casserole

I didn't measure any of my veggies, just filled a pan with them. I add zucchini last

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced (I didn't have celery, and I used broccoli, green peppers, and zucchini instead)
3 carrots, peeled and diced
Frozen corn
2 Tablespoons fresh minced garlic (omitted this)
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice (omitted this)
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it) (just used 4 cups cooked wild brown rice from the freezer section at costco)
1 teaspoon kosher salt (the only seasoning I used was my trusty borsari)
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
______
Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese (used mexican cheese)

Top with 1 1/2 Cups shredded cheddar cheese (I omitted this, plenty cheesy enough)

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.
2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes (I only did about 15) or until cheese is melted through.  Serve.
8-10 servings

 Soooo good!



http://picky-palate.com/2010/09/13/cheesy-chicken-and-wild-rice-casserole/

Yummy Oatmeal/Flax pancakes

These were a hit with my kids--they're new favorites! Adapted from allrecipes.com...

1 1/2 cups rolled oats
1 1/2 cups white whole wheat flour
1/2 cup ground flax seed
1/4 cup brown sugar (optional)
1 tablespoon and 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
3 cups milk
1 teaspoon vanilla
1/2 cup chocolate chips (optional)


Mix everything together and drop about 1/4 cup of batter at a time onto a griddle. Cook 1-2 minutes then flip.  I add the chocolate chips while they are on the griddle instead of to the batter.

Serve with real maple syrup.


Brie’s  Egg version

1 1/2 cups quick oats (can use regular but kids prefer texture)
1 1/2 cups white whole wheat flour
1/3 cup ground flax seed
1/4 cup brown sugar (optional) 
1 tablespoon and 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt 
2 1/2 cups milk
1 1/2 teaspoon vanilla

2 eggs

Chocolate chips

Half version (makes about 10)

3/4 cups rolled oats
3/4 cups white whole wheat flour
1/4 cup ground flax seed
1/8 cup brown sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/4 cups milk
1 egg
3/4 teaspoon vanilla
1/2 cup chocolate chips

Cafe Rio Sweet Pork Salad

Complete Recipe

Ingredients

• 6 large Tortillas (click HERE)
• Shredded cheese, Mexican blend
• Cafe Rio Rice (click HERE)
• Cafe Rio Black Beans (click HERE)
• Cafe Rio Sweet Pork (click HERE)
• Lettuce (NOT iceberg, use leafy green or Romaine)
• Diced tomato, onion, and cilantro (pico de gallo)
• Guacamole (click HERE)
• Sour cream
• Tortilla Strips (click HERE)
• Cotija cheese, crumbled (or you can use Parmesan)
• Cafe Rio Cilantro Ranch (click HERE)
• OR Cilantro Lime Vinaigrette (click HERE)

Instructions

• Here is how we put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED) and sour cream. Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch or vinaigrette dressing and there you have it! (makes about 6 salads)

This is SOOO yummy. I didn't follow it exactly, and it still turned out great. Instead of coke, I used sparkling water and brown sugar. I didn't do the tortillas, tortilla strips (just used chips), the rice, or the vinaigrette. I also just used avocado instead of the guac, and didn't use the cotija or parmesan, or sour cream. I also sauteed some sliced onions and frozen corn, mmmm. Oh, and I used way less tomato juice in the beans.

Zucchini and Rice skillet

This is a very adaptable recipe. I made it the correct way the first time and it was ok, but I could tell there was potential so I made some changes. 

Olive Oil
Chicken (I used 5 chicken tenders)
1 Zucchini diced
diced onion, maybe 1/2 cup
diced green and red pepper (I think I did 1/3 pepper each)
1/2 of a 15 oz can diced tomatoes and juice
1 can black beans, drained
frozen corn
cooked rice (I used the frozen kind you microwave for 3 min, whole bag)
cheese (I used a mexi blend)
seasoning (the only thing I used was borsari original)

Cook the chicken in the oil, cut it into small pieces. While cutting the chicken, I put the zucchini, peppers, and onions in the pan to saute. Add back in chicken when veggies are almost done. Add in tomatoes, black beans and corn. When veggies are done, add in the rice, mix it all up, turn off the heat and sprinkle some cheese. I add seasoning to the chicken, then to the veggies, then again right before the cheese.

Idea originally from here

Borsari Seasoning

This stuff is awesome. We use it on everything, you should buy it. We've seen the orange ginger one at Whole Foods, but not the others. All 3 rock.

http://www.amazon.com/gp/product/B001HTG6FG/ref=oh_o02_s00_i00_details

Teriyaki Sauce

Ingredients:

• 1/4 cup tamari soy sauce (soy sauce)
• 1 cup water
• fresh grated ginger (about 1 tbsp or to your taste)
• 3 tablespoons brown sugar
• 1 minced garlic clove
• 2 tablespoons cornstarch
• 1/4 cup cold water

Directions:

1. Combine 1 cup water, tamari, brown sugar, garlic and ginger in a saucepan and bring to a boil, stirring constantly.
2. Dissolve cornstarch in 1/4 cup of cold water and add to sauce.
3. Stir constantly to allow the sauce to thicken.
4. If the sauce is too thick add a little water or tamari to thin.

Note: This is not a sweet sauce, so if you want a sweeter one, add a few more TBS sugar or honey
From here.

Broccoli Salad

Ingredients:

• 2 bunches raw broccoli, florets only (5 to 6 cups florets)
• 1/2 medium red onion, chopped finely
  
• 1/2 cup raisins (one of the rare times that I prefer raisins to craisins)
  
• 10 to 12 slices bacon, fried and crumbled
• 1/2 cup chopped cashews or almonds
  
• 
  
• Dressing:
• 1 cup mayonnaise (we use half mayo, half plain yogurt. Hyrum didn't like the taste of only yogurt)
  
• 2 tablespoons balsamic vinegar
• 2 teaspoons sugar

Preparation:

Separate florets from broccoli stalks and chop into small to medium pieces. Combine salad ingredients; top with dressing mixture (we add it slowly and end up only using about 3/4 of the dressing). Chill and serve.

Adapted from:
http://southernfood.about.com/od/broccolisaladrecipes/r/bl30321h.htm

Raw Brownie

Ingredients:
2 cups whole walnuts (I use half/pieces)
2 ½ cups Medjool dates, pitted (add a few more at a time if needed)
1 cup raw cacao (regular cocoa is fine)
1 cup raw unsalted almonds, roughly chopped (I like half as much, or less)
¼ tsp. sea salt

Directions:
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.

http://mynewroots.blogspot.com/2011/04/raw-brownie.html

Lemon Cookies

For the cookie (I made 20 cookies with this):

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
2. Drop dough by heaping tablespoons, 1 inch apart. Bake until edges are golden, 12 to 18 minutes. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.

And now for the glaze (this is the original recipe halved, makes the perfect amount):

• 1 cups confectioners' sugar
• 1 tablespoons finely grated lemon zest
• 1/6 cup fresh lemon juice

1. In a medium bowl, whisk together confectioners' sugar, lemon zest, and lemon juice until smooth.

From Martha Stewart's Everyday Food

Side note: I left off the glaze for Claire, so it wouldn't be messy for her to eat. It tastes kind of like a lemony sugar cookie. But if you can wait a few hours the glaze will be hard and not messy.

Pad Thai

Pre-soak 8 oz of rice noodles.  The noodles are called "rice sticks" at my Asian market. To pre-soak put noodles in a large bowl and cover with room temperature water.  They need to stay there for about 30-45 minutes.  They should be opaque and bendy.  If you bite into them they should be a bit harder than al dente. Drain and rinse when they're ready.

In a wok put:
2-4 T Oil
4 T chopped carrot
4 T coarsely chopped onion
4 T coarsely chopped tomato
4 tsp minced garlic
1 chicken breast

Stir it around until the chicken is cooked through.  Move the ingredients to the side of the wok and add 3-4 beaten eggs.  When they're nearly cooked add up to 3/4 cup of water and all the pre-soaked noodles.  Mix well.

Add:
4 T soy sauce
3-4 tsp sugar
1-2 T chopped green onion
1-2 T bean sprouts (optional)
1/2 T crushed roasted peanuts

Add to taste:
2-4 tsp chili flakes (if you like it spicy...I don't actually add any)
Juice from 1/2-1 lime

Best Yogurt Ever

Buy a tub of plain yogurt (I imagine this would work best with anything other than nonfat).
Pour off any liquid. Cover a large bowl with a clean dishcloth and secure it with a rubber band. Pour the yogurt onto the dishcloth and then cover it with another bowl or plate. Leave it in the fridge overnight. After 12ish hours a lot of liquid will be in the bowl, and you will be left with creamy, wonderful yogurt. Also, the liquid will seep all over the dishcloth, so just be aware.

The best yogurt I've ever tasted is a brand called Noosa. It is to die for. I've replicated the consistency with this "recipe".

What to do next- add vanilla and agave for vanilla yogurt. I like to add vanilla and blueberry jam for amazing blueberry yogurt (like my favorite Noosa). Claire calls it ice cream. Or any kind of jam I'm sure. SO DELICIOUS!

Idea from here

Massamam Curry

In a wok put:
2-4 T oil
4 T shredded carrot
4 T coarsely chopped onion
4 T chopped tomato
4 tsp red chili paste
4 tsp curry powder

Fry until fragrant.  Add a little water if necessary to avoid burning the paste.  Add 1-2 chicken breasts and partially fry.

Add:
3/4 cup water
1.5+ cups coconut milk.
2 carrots, chopped
2 small red potatoes, chopped
1 red bell pepper, opt
4 T soy sauce
3-5 tsp sugar
lime juice to taste, opt

Simmer, stirring occasionally and uncovered for 1.5-2 hours if possible.

Serves 4

Chili Paste

Blend the following with a mortar and pestle or blender/food processor

2 T green or red chili (red for a red chili paste and vice versa)
1 T Kaffir Lime leaf
1 T Galangal
1 T Lemon Grass
1 T Onion
1 T Garlic
1 T Cumin Powder
1/2 T Soy bean paste or Miso

Blend all ingredients until they are completely crushed and a smooth paste has been created (I started in the mortar and pestle, but the chilis were squirting up into my face - hello burning - so I recommend something else).

This is needed for some of the recipes I learned how to make in Thailand.

Citrus Ginger Smoothie

Orange juice
Frozen strawberries
Frozen pineapple
Fresh lime juice + water or limeade
hunk of fresh ginger
possibly a small piece of banana
possibly a bit of milk

Blend. Adjust to taste. Drink.

French Crepes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon white sugar
• 1/4 teaspoon salt
• 3 eggs
• 2 cups milk
• 2 tablespoons butter, melted

Directions

1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Spinach and Bacon Quiche

Ingredients

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 pound bacon, cooked and crumbled
• 1 1/2 cups shredded Swiss cheese
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

CREAMY Butternut Squash Soup

From the kitchen of Linda Spiker

Yum, nothing says fall like a beautiful soup! This recipe makes 4 large (OR 8 small) bowls of soup. It is sweet and creamy with just a little kick! Sometimes I will serve it in a bread bowl with a light salad.

Brie and I have made this, and it IS yummy. Go heavy when measuring the butternut squash.

3 cloves of minced garlic

1 medium chopped yellow onion

2 tablespoons butter

6-7 cups butternut squash (peeled and cubed) (buy pre-cubed butternut squash at Costco)

32 oz chicken broth

1/2 teaspoon ground black pepper

½ teaspoon dried marjoram

1/8 teaspoon cayenne pepper

8 oz cream cheese

1 cup half and half

sea salt to taste

toasted pine nuts, chives for garnish (optional)

In large pan, bring to boil broth, squash, marjoram, black pepper and cayenne pepper. Simmer for 15 minutes or until butternut squash is very tender. While squash is simmering,

saute onion in a small pan with garlic and butter till soft. When squash is soft add sautéed onions, cream cheese and half and half to squash mixture. Puree in blender until smooth. You may have to split into portions to fit your blender. Return to pot and heat thru. Do not bring to a boil again. Add salt to taste. Garnish with chives and toasted pine nuts. Yum!