Ingredients:
- 1 cup sugar
- 1 cup Lyle's golden syrup (corn syrup)
- 1/2 cup butter
- 4 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 oz semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 pie crust (pre-made refrigerated crust, or from scratch)
Directions:
Preheat oven to 325F.
In a small saucepan, combine the sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly.
In a large bowl, combine the eggs, vanilla, and salt. Mix well.
Slowly pour sugar mixture into egg mixture, whisking constantly.
Stir in chocolate chips and pecans. Pour into pie shell.
Bake for 50-55 minutes, or until set and golden. Remove and let rest for at least 10 minute before serving.
Wednesday, December 31, 2014
Beef Bolognese with Penne
Ingredients:
- 4-6 pieces of center-cut bacon, chopped
- 1 lb lean ground beef
- 1/2 lb ground Italian sausage, bison, or lean pork
- 1 1/2 cups finely chopped onion
- 1/2 cup finely chopped carrot
- 1/3 cup finely chopped celery
- 1 tablespoon minced garlic
- 6 oz tomato paste
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1/3 cup beef broth
- 2/3 cup dry red wine
- 1 can (14.5 oz) unsalted diced tomatoes, undrained
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- chopped fresh flat-leaf parsley, optional
Directions:
Place bacon in a Dutch oven over medium-high heat. Saute 5 minutes or until bacon begins to crisp.
Add ground beef and sausage/pork/bison to pan. Cook 6 minutes or until partly browned, stirring to crumble. Remove mixture from pan.
Add onion, carrot, celery, and garlic. Saute 4 minutes. Add tomato paste; saute 1 minute. Add chicken stock, beef broth, and red wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits.
Return beef mixture to pan. Stir in tomatoes, pepper, and salt.
Serve Bolognese sauce over cooked penne pasta. Garnish with parsley, if desired.
- 4-6 pieces of center-cut bacon, chopped
- 1 lb lean ground beef
- 1/2 lb ground Italian sausage, bison, or lean pork
- 1 1/2 cups finely chopped onion
- 1/2 cup finely chopped carrot
- 1/3 cup finely chopped celery
- 1 tablespoon minced garlic
- 6 oz tomato paste
- 1/2 cup unsalted chicken stock (such as Swanson)
- 1/3 cup beef broth
- 2/3 cup dry red wine
- 1 can (14.5 oz) unsalted diced tomatoes, undrained
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- chopped fresh flat-leaf parsley, optional
Directions:
Place bacon in a Dutch oven over medium-high heat. Saute 5 minutes or until bacon begins to crisp.
Add ground beef and sausage/pork/bison to pan. Cook 6 minutes or until partly browned, stirring to crumble. Remove mixture from pan.
Add onion, carrot, celery, and garlic. Saute 4 minutes. Add tomato paste; saute 1 minute. Add chicken stock, beef broth, and red wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits.
Return beef mixture to pan. Stir in tomatoes, pepper, and salt.
Serve Bolognese sauce over cooked penne pasta. Garnish with parsley, if desired.
Coconut-Cilantro Rice
Serve with Chicken Stir-Fry with Peanut Sauce.
Ingredients:
- 1 cup light coconut milk
- 1/4 cup water
- 1 cup uncooked long-grain white rice
- 1/4 cup chopped cilantro
Directions:
Combine coconut milk and water in a medium saucepan over medium-high heat. Bring to a boil.
Stir in rice. Reduce heat to low. Cover; simmer for 17 minutes or until liquid is absorbed.
Let stand 5 minutes, then stir in cilantro.
Ingredients:
- 1 cup light coconut milk
- 1/4 cup water
- 1 cup uncooked long-grain white rice
- 1/4 cup chopped cilantro
Directions:
Combine coconut milk and water in a medium saucepan over medium-high heat. Bring to a boil.
Stir in rice. Reduce heat to low. Cover; simmer for 17 minutes or until liquid is absorbed.
Let stand 5 minutes, then stir in cilantro.
Chicken Stir-Fry with Peanut Sauce
Serve with Coconut-Cilantro Rice.
Ingredients:
- 1 teaspoon dark sesame oil (canola is ok)
- 1 pound chicken cutlets, trimmed
- 2 cups broccoli florets (snap peas or asian mix also is good)
- 1 large red bell pepper, sliced
- 1 teaspoon dark sesame oil
- 15 oz can coconut milk (or less)
- 1/4 c soy sauce
- 1/4 c creamy peanut butter
- 2 tablespoon Sriracha (or other hot sauce)
- 2-4 teaspoons grated lime rind (opt.)
- 2 tablespoon lime juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 cup cashews and/or peanuts
Directions:
Heat a wok or large skillet over high heat. Add 1 teaspoon oil; swirl to coat. Add chicken; cook 1 minute on eat side.
Remove chicken from pan; cut into thin slices. Add broccoli and bell pepper to pan; stir-fry for 4 minutes or until vegetables are lightly browned.
Reduce heat to medium-high. Whisk together the next 9 ingredients in a small bowl. Add chicken and coconut milk mixture to pan. Cook for 30 seconds.
Sprinkle evenly with cashews/peanuts. Service with rice or rice noodles.
Ingredients:
- 1 teaspoon dark sesame oil (canola is ok)
- 1 pound chicken cutlets, trimmed
- 2 cups broccoli florets (snap peas or asian mix also is good)
- 1 large red bell pepper, sliced
- 1 teaspoon dark sesame oil
- 15 oz can coconut milk (or less)
- 1/4 c soy sauce
- 1/4 c creamy peanut butter
- 2 tablespoon Sriracha (or other hot sauce)
- 2-4 teaspoons grated lime rind (opt.)
- 2 tablespoon lime juice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 cup cashews and/or peanuts
Directions:
Heat a wok or large skillet over high heat. Add 1 teaspoon oil; swirl to coat. Add chicken; cook 1 minute on eat side.
Remove chicken from pan; cut into thin slices. Add broccoli and bell pepper to pan; stir-fry for 4 minutes or until vegetables are lightly browned.
Reduce heat to medium-high. Whisk together the next 9 ingredients in a small bowl. Add chicken and coconut milk mixture to pan. Cook for 30 seconds.
Sprinkle evenly with cashews/peanuts. Service with rice or rice noodles.
Saturday, December 27, 2014
Cranberry Apple Pie
This is a festive seasonal dessert for fall or winter, or you could enjoy it any time! Other than time spent peeling apples, the prep is pretty minimal.
Ingredients:
- 1 refrigerated or frozen (thawed) 9" pie crust
- 4 cups sliced peeled tart apples (about 3 medium apples)
- 2 cups fresh or frozen cranberries
- 1/4 cup sugar (original said 1/2 c, but not necessary)
- 1/4 cup flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/8 cup flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- dash nutmeg
- 3 tablespoons cold butter
- 1/3 cup chopped pecans
Directions:
Preheat oven to 375F. Place pie crust in a 9" pie plate.
In a large bowl, gently combine the sliced applies and cranberries.
In a small bowl, mix the next 5 dry ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pie plate.
In a small bowl, combine the next 4 dry ingredients. Cut in the butter with a pastry blender, until crumbly. Stir in pecans. Sprinkle evenly over fruit filling.
Bake for 15 minutes, then cover crust edge with strips of foil to prevent excessive browning. Bake for another 25-35 minutes, or until apples are tender and crust/topping are golden brown.
Ingredients:
- 1 refrigerated or frozen (thawed) 9" pie crust
- 4 cups sliced peeled tart apples (about 3 medium apples)
- 2 cups fresh or frozen cranberries
- 1/4 cup sugar (original said 1/2 c, but not necessary)
- 1/4 cup flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/8 cup flour
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- dash nutmeg
- 3 tablespoons cold butter
- 1/3 cup chopped pecans
Directions:
Preheat oven to 375F. Place pie crust in a 9" pie plate.
In a large bowl, gently combine the sliced applies and cranberries.
In a small bowl, mix the next 5 dry ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pie plate.
In a small bowl, combine the next 4 dry ingredients. Cut in the butter with a pastry blender, until crumbly. Stir in pecans. Sprinkle evenly over fruit filling.
Bake for 15 minutes, then cover crust edge with strips of foil to prevent excessive browning. Bake for another 25-35 minutes, or until apples are tender and crust/topping are golden brown.
Wednesday, December 10, 2014
Sun-Dried Tomato Hummus
Ingredients:
- 1/2 of an 8.5-oz jar of sun-dried tomatoes in olive oil
- 3 cups Essential Everyday dried garbanzo beans, cooked and cooled
- 1/4 cup pesto sauce (optional)
- 1/4 cup tahini
- 1 teaspoon salt
- 1/4 cup olive oil (reserved from sun-dried tomatoes)
- 1/4 cup water
Directions:
In a food processor or blender (food processor works better), process tomatoes until finely chopped.
Add beans, pesto, tahini, and salt. Process until smooth.
With processor running, slowly add oil and water until combined and smooth.
- 1/2 of an 8.5-oz jar of sun-dried tomatoes in olive oil
- 3 cups Essential Everyday dried garbanzo beans, cooked and cooled
- 1/4 cup pesto sauce (optional)
- 1/4 cup tahini
- 1 teaspoon salt
- 1/4 cup olive oil (reserved from sun-dried tomatoes)
- 1/4 cup water
Directions:
In a food processor or blender (food processor works better), process tomatoes until finely chopped.
Add beans, pesto, tahini, and salt. Process until smooth.
With processor running, slowly add oil and water until combined and smooth.
Oreo Cheesecake
This is a pretty easy and very tasty cheesecake. Crust and toppings could be varied.
Ingredients:
- 1 1/2 cups crushed Oreos (about 20 cookies)
- 2 tablespoons butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 cup (8 oz) sour cream
- 1/4 cup flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 eggs, lightly beaten
- 15 coarsely chopped Oreos (about 2 1/4 cups), divided
Directions:
Preheat oven to 325 degrees. Thoroughly grease a 9" springform pan.
In a medium bowl, combine the 1 1/2 cups crushed Oreos and melted butter. Press onto the bottom and 1" up the sides of the prepared pan. Set aside.
In a large bowl, beat the cream cheese and sugar with an electric mixer on medium-high speed until smooth. Beat in the sour cream, flour, vanilla, and salt. Add eggs; beat on low speed just until combined.
Fold in 3/4 cup chopped Oreos. Pour into crust. Top with remaining cookies.
Place springform pan on a baking sheet in the oven. Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan; cool 1 hour longer, then refrigerate.
- 1 1/2 cups crushed Oreos (about 20 cookies)
- 2 tablespoons butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 cup (8 oz) sour cream
- 1/4 cup flour
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 eggs, lightly beaten
- 15 coarsely chopped Oreos (about 2 1/4 cups), divided
Directions:
Preheat oven to 325 degrees. Thoroughly grease a 9" springform pan.
In a medium bowl, combine the 1 1/2 cups crushed Oreos and melted butter. Press onto the bottom and 1" up the sides of the prepared pan. Set aside.
In a large bowl, beat the cream cheese and sugar with an electric mixer on medium-high speed until smooth. Beat in the sour cream, flour, vanilla, and salt. Add eggs; beat on low speed just until combined.
Fold in 3/4 cup chopped Oreos. Pour into crust. Top with remaining cookies.
Place springform pan on a baking sheet in the oven. Bake for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan; cool 1 hour longer, then refrigerate.
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