I have a couple new blogs that I am loving
homesicktexan.blogspot.com
ourbestbites.blogspot.com.
Happy eating.
Sunday, May 16, 2010
Monday, May 3, 2010
Old Spaghetti Factory Mizithra Pasta
• 1 c. butter
• 1 c. Mizithra cheese (a greek hard cheese)
• pasta of choice
Cut 2 sticks of butter into 8 pieces and place in a sauce pan. Place the pan of butter over medium high heat. Bring the butter to a slow boil. Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. continue stirring, otherwise the butter foam could overflow (about 5 minutes).
Once the butter stops foaming and rising, cook until amber in color (another 1-2 minutes). It will start to smell like caramel. (yum). Turn off the heat and remove the pan from the burner. Let the sediment settle to the bottom then pour the browned butter Through a strainer into a small bowl. Do not distrub the residue at the bottom of the pan.
Boil your pasta of choice (we use spaghetti noodles). Drain pasta and divide into four servings, then spread 1/4 c. of Mizithra over each pasta serving. Top with 1/4 c. hot browned butter.
****In the restaurant you can order this dish with another sauce along side. That's how I like it. So I made some fresh meatballs and served those with marinara, and then this along side. Delish! However, because I did this, I probably didn't even use 1/4 of the butter it calls for. Next time I'll cut it in 1/4. Oh, and I also bought fresh pasta----WOW--I'm not sure I'll be able to go back!
• 1 c. Mizithra cheese (a greek hard cheese)
• pasta of choice
Cut 2 sticks of butter into 8 pieces and place in a sauce pan. Place the pan of butter over medium high heat. Bring the butter to a slow boil. Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. continue stirring, otherwise the butter foam could overflow (about 5 minutes).
Once the butter stops foaming and rising, cook until amber in color (another 1-2 minutes). It will start to smell like caramel. (yum). Turn off the heat and remove the pan from the burner. Let the sediment settle to the bottom then pour the browned butter Through a strainer into a small bowl. Do not distrub the residue at the bottom of the pan.
Boil your pasta of choice (we use spaghetti noodles). Drain pasta and divide into four servings, then spread 1/4 c. of Mizithra over each pasta serving. Top with 1/4 c. hot browned butter.
****In the restaurant you can order this dish with another sauce along side. That's how I like it. So I made some fresh meatballs and served those with marinara, and then this along side. Delish! However, because I did this, I probably didn't even use 1/4 of the butter it calls for. Next time I'll cut it in 1/4. Oh, and I also bought fresh pasta----WOW--I'm not sure I'll be able to go back!
Monday, April 19, 2010
Thai Sticky Rice w/ Mangoes
1 1/2 cups glutinous (sweet) rice
1 1/3 cups well-stirred canned unsweetened coconut milk
1/3 cup plus 3 tablespoons granulated sugar
1/4 teaspoon salt
2 large ripe mangoes (chilled whole in refrigerator)*
1 tablespoon sesame seeds, toasted lightly
Edible flowers or mint leaves for garnish
*Try to get yellow-skinned "Manila" mangoes. Fresh ripe peaches may be substituted for the mangoes.
To prepare the sticky rice: Working in the sink, put the rice into a large bowl with plenty of water; stir well by hand. When the rice has settled to the bottom, pour off most of the cloudy water, refill and repeat until the water runs fairly clear. Soak the rice in plenty of water (so the water is approximately 2 to 3 inches above the rice) for 6 to 8 hours, preferably overnight (the grains will absorb water and grow in size). When ready to cook, drain rice well in a sieve. Set sieve over a large deep pot of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, approximately 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more hot water if necessary). When rice is translucent and somewhat tender, it's done. NOTE: Can also use a shallow heat-proof dish on the steamer rack. You can also purchase the special sticky rice steam baskets (steaming baskets and pots are available from Asian markets).
While rice is steaming, in a small saucepan bring coconut milk to a slow simmer, stirring constantly (hard boiled coconut milk will curdle). Add sugar and salt; stirring until sugar is dissolved; remove from heat. Keep mixture warm. Reserve approximately 1/3 to 1/2 cup coconut-milk sauce; refrigerate until cool and thicken slightly.
Transfer hot cooked rice to a bowl and stir in coconut-milk mixture. Stir well with a spoon to make sure all the grains are well coated. Let rice stand, covered, approximately 20 to 30 minutes, or until coconut-milk mixture is absorbed (the rice should be a little mushy). NOTE: Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
Just before serving, peel mangoes and then thinly slice by cutting lengthwise through flesh to the stone; discard the stone. NOTE: Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-in (1-cm) slices.
Serve at room temperature. To serve, mold 1/4 cup servings of sticky rice in the center of individual dessert plates (an ice cream scoop works wonderfully). Drizzle reserved coconut-milk sauce over the rice mounds and sprinkle with sesame seeds. Arrange mango slices around the rice. Garnish with edible flowers or mint if desired.
NOTE: The finished dish can be kept, covered at room temperature for 6 to 8 hours. Do not refrigerate or the rice will harden!
Makes 4 to 6 servings.
1 1/3 cups well-stirred canned unsweetened coconut milk
1/3 cup plus 3 tablespoons granulated sugar
1/4 teaspoon salt
2 large ripe mangoes (chilled whole in refrigerator)*
1 tablespoon sesame seeds, toasted lightly
Edible flowers or mint leaves for garnish
*Try to get yellow-skinned "Manila" mangoes. Fresh ripe peaches may be substituted for the mangoes.
To prepare the sticky rice: Working in the sink, put the rice into a large bowl with plenty of water; stir well by hand. When the rice has settled to the bottom, pour off most of the cloudy water, refill and repeat until the water runs fairly clear. Soak the rice in plenty of water (so the water is approximately 2 to 3 inches above the rice) for 6 to 8 hours, preferably overnight (the grains will absorb water and grow in size). When ready to cook, drain rice well in a sieve. Set sieve over a large deep pot of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, approximately 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more hot water if necessary). When rice is translucent and somewhat tender, it's done. NOTE: Can also use a shallow heat-proof dish on the steamer rack. You can also purchase the special sticky rice steam baskets (steaming baskets and pots are available from Asian markets).
While rice is steaming, in a small saucepan bring coconut milk to a slow simmer, stirring constantly (hard boiled coconut milk will curdle). Add sugar and salt; stirring until sugar is dissolved; remove from heat. Keep mixture warm. Reserve approximately 1/3 to 1/2 cup coconut-milk sauce; refrigerate until cool and thicken slightly.
Transfer hot cooked rice to a bowl and stir in coconut-milk mixture. Stir well with a spoon to make sure all the grains are well coated. Let rice stand, covered, approximately 20 to 30 minutes, or until coconut-milk mixture is absorbed (the rice should be a little mushy). NOTE: Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.
Just before serving, peel mangoes and then thinly slice by cutting lengthwise through flesh to the stone; discard the stone. NOTE: Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2-in (1-cm) slices.
Serve at room temperature. To serve, mold 1/4 cup servings of sticky rice in the center of individual dessert plates (an ice cream scoop works wonderfully). Drizzle reserved coconut-milk sauce over the rice mounds and sprinkle with sesame seeds. Arrange mango slices around the rice. Garnish with edible flowers or mint if desired.
NOTE: The finished dish can be kept, covered at room temperature for 6 to 8 hours. Do not refrigerate or the rice will harden!
Makes 4 to 6 servings.
Tuesday, April 13, 2010
Chicken and Dumplings
This was great, easy and comforting.
Here is what I did.
In my slow cooker I layered
1. medium sized whole red potatoes
2. 1 quartered onion
3 Frozen chicken breast
4 carrots, ( celery and leeks would be good too.)
Then I mixed
1 can cream of chicken
about 1/2 can of broth
some poultry seasoning 1 tsp maybe
2 teaspoons about of Susie Q seasoning
and dumped it over the chicken.
Dumplings
These were so good and light!
1 C Flout
3/4 C cake flour (softaskilk)
2 t baking powder
1/2 t soda
3/4 t salt
3 T shortening
I mixed these in my kitchenaid with the cake paddle untill it was crumby (just go slow!)
Add 1 large egg
3/4 C butter milk.
about 40 minutes before serving, turn it up to high, and twenty minutes before serving use a big spoon to shape a dumpling and place it ON TOP of a piece of chicken or potato. If you just put it on the sauce it will just disintigrate.
They don't brown so just give a little toothpick test.
So Yummy
Here is what I did.
In my slow cooker I layered
1. medium sized whole red potatoes
2. 1 quartered onion
3 Frozen chicken breast
4 carrots, ( celery and leeks would be good too.)
Then I mixed
1 can cream of chicken
about 1/2 can of broth
some poultry seasoning 1 tsp maybe
2 teaspoons about of Susie Q seasoning
and dumped it over the chicken.
Dumplings
These were so good and light!
1 C Flout
3/4 C cake flour (softaskilk)
2 t baking powder
1/2 t soda
3/4 t salt
3 T shortening
I mixed these in my kitchenaid with the cake paddle untill it was crumby (just go slow!)
Add 1 large egg
3/4 C butter milk.
about 40 minutes before serving, turn it up to high, and twenty minutes before serving use a big spoon to shape a dumpling and place it ON TOP of a piece of chicken or potato. If you just put it on the sauce it will just disintigrate.
They don't brown so just give a little toothpick test.
So Yummy
Thursday, January 14, 2010
overnight cinnamon apple oatmeal
I found this recipie in a new slow cooker book. Here is my version.
1 cup old-fashioned oats (not instant or 2 minute)
1 cup steel cut oats (use more of the other if you don't have them)
1/3 cup brown sugar
1 1/2 teaspoon cinnamon
1/2 t salt
5 cups water ( subsitute some apple juice if you like, but more than 2 cups of juice makes it really sweet).
1-2 apples or pears chopped (I don't bother to peel them) The smaller the dice the more it blends into the oatmeal
combine all the ingredients in the slow cooker, cover and cook on low for 7-9 hours or hight for 2-3 hours. If you use a smaller crock pot its best.
We added a little butter when we served it. This fed 3 kids and two adults with a little to spare.
1 cup old-fashioned oats (not instant or 2 minute)
1 cup steel cut oats (use more of the other if you don't have them)
1/3 cup brown sugar
1 1/2 teaspoon cinnamon
1/2 t salt
5 cups water ( subsitute some apple juice if you like, but more than 2 cups of juice makes it really sweet).
1-2 apples or pears chopped (I don't bother to peel them) The smaller the dice the more it blends into the oatmeal
combine all the ingredients in the slow cooker, cover and cook on low for 7-9 hours or hight for 2-3 hours. If you use a smaller crock pot its best.
We added a little butter when we served it. This fed 3 kids and two adults with a little to spare.
Wednesday, October 28, 2009
Key Lime Pie -- from Southern Living
Key Lime Pie -- from Southern Living
Try THIS and be deliciously pleased!
1 3/4 cup graham cracker crumbs
2 T. sugar
4 T. butter, melted
3 large eggs, separated
1 - 14 oz. can sweetened condensed milk
1/2 c. fresh Key Lime juice
1 T. lemon juice
2 t. grated Key Lime rind
2 T. sugar
Top with whipped cream:
1 c. whipping cream
1 T. powdered sugar
1/2 t. vanilla extract
Garnish: quartered lime slices
Combine first 3 ingredients; press onto bottom and 1 inch up sides of a 9-inch pan. Chill at least 1 hour.
Whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.
Beat egg whites at high speed with an electric mixer until foamy; gradually add 2 T sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust.
Bake at 325 degrees for 15 to 20 minutes or until set and lightly browned. Cool on a wire rack; cover and chill 8 hours.
Beat whipping cream at high speed with electric mixer until slightly thickened; add powdered sugar and vanilla, beating until soft peaks form.
Dollop whipped cream around top of pie. Garnish, if desired
Try THIS and be deliciously pleased!
1 3/4 cup graham cracker crumbs
2 T. sugar
4 T. butter, melted
3 large eggs, separated
1 - 14 oz. can sweetened condensed milk
1/2 c. fresh Key Lime juice
1 T. lemon juice
2 t. grated Key Lime rind
2 T. sugar
Top with whipped cream:
1 c. whipping cream
1 T. powdered sugar
1/2 t. vanilla extract
Garnish: quartered lime slices
Combine first 3 ingredients; press onto bottom and 1 inch up sides of a 9-inch pan. Chill at least 1 hour.
Whisk egg yolks; add condensed milk and next 3 ingredients, whisking until smooth.
Beat egg whites at high speed with an electric mixer until foamy; gradually add 2 T sugar, beating until soft peaks form. Fold into yolk mixture; spoon into prepared crust.
Bake at 325 degrees for 15 to 20 minutes or until set and lightly browned. Cool on a wire rack; cover and chill 8 hours.
Beat whipping cream at high speed with electric mixer until slightly thickened; add powdered sugar and vanilla, beating until soft peaks form.
Dollop whipped cream around top of pie. Garnish, if desired
Saturday, August 8, 2009
The things Dave tells me...
So, today Dave casually mentions that Grandpa MacKay had cancer in his kidneys! He just learned that yesterday when his dad told him that he remembers driving Grandpa home from Yellowstone to get him to an ER where they had to remove the kidney becuase is was full of tumors. Isn't that just great to know. Now I have another thing to let my anxiety take hold of. Sometimes I wish I could edit my memory. It's a good thing I love him so much, otherwise I might just edit this whole week out.
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