By Emily Another Easy Appetizer - it requires about 5 minutes prep time! This is one I've had at my mother-in-law's as well as at a few other get-together's, and I always like it, so here's the "recipe" combining a few different versions of this simple appetizer.
Feeds 2-4 unless you have other appetizers
You'll Need:
1 8oz pkg of Cream Cheese
1/2 c. Soy Sauce (maybe more depending on your bowl size) - I used Kikkoman Lite
1 pkg of Rice Crackers (not rice cakes!)
prepared Wasabi (this comes in a tube or maybe you have some packets in the fridge from your last sushi take-out)
2 tsp Sesame Seeds
To Make:
Toast the sesame seeds in a frying pan on medium heat for about 2-3 minutes until they are slightly browned and toasty looking. Set aside to cool.
Unwrap cream cheese and set the block of cream cheese on a decorative plate (NOT a flat plate, because you are going to "float" the cream cheese in a pool of soy sauce). Arrange the wasabi on top of the cream cheese, and use a desired amount. I used about 2 tsp worth. You can get creative with your design! Pour soy sauce over the cream cheese until about 1/2 way up the sides of your cream cheese block. Sprinkle toasted sesame seeds over block of cream cheese. Cover and fridge until ready to use. Serve with rice crackers. The Kikkoman website has a version of this posted as well.
By Emily A friend verbally told me how to make this the other night at a girls-only "Passion Party." Being in my 3rd trimester of pregnancy, the only passion I was feeling that night was towards food. This was so tasty and it's really so quick and easy! Serves 2-4 if this is the only appetizer you have out
You'll Need:
1 12.5 oz can of Chicken Breast in water, OR you can use fresh chicken that is boiled until very tender and shredded apart
3/4 c. Sharp Cheddar (grated)
1/2 c. Ranch Dressing (I used Hidden Valley Ranch)
3 TB Hot Wing Sauce (generic brand is fine, mild or hot as you like)
1 bag of tortilla chips or pita chips for dipping
Preheat oven to 375'
Open the can of chicken and drain the juice (as if you are preparing tuna fish salad). Put the meat in a medium sized bowl and break up the lumps with a fork.
Add the rest of the ingredients to this bowl - except the chips - and incorporate thoroughly.
Put the mixture into a ceramic ovenproof bowl or you can use a glass pie dish.
Cook in the oven for approx 35 minutes, until top is lightly browned and bubbling.
Let stand for a few minutes since it will be very hot. Serve immediately with chips.
Notes: If you need to prepare ahead, cover with plastic wrap and fridge before cooking and serving. Then add about 10 minutes to the cooking time since it will be cold. You can make it a day in advance but cook it just before serving.
By Emily My husband, like many men, could eat red meat every day of his life. One of his favorites to order is a Flank Steak which I never had tried at home until now. This recipe I found in a grilling book but altered a little and it turned out really really flavorful. My husband didn't say a word through dinner, and then finally with a mouthful I get a "Wow, you are an amazing chef". (blush) However, a warning to you, our breath was on fire afterwards from the garlic! I did have some really fresh garlic so maybe that made the difference, but if you don't like garlic, you can eliminate it in your preparation or just tone it down to one or two cloves. All night I was popping Tums (but I am 7 months pregnant and it doesn't take much to get heartburn these days). So it's a potent sauce, not for the weak at heart, but we both loved it and I'll make it exactly the same next time.
You'll Need:
Flank Steak or Strip Steak for grilling (enough to feed 2-3 people)
1/2 c. extra virgin olive oil
3/4 c. chopped flat-leaf parsley
3 cloves garlic
1/3 c. minced onion
1/2 tsp dry marjoram
1/2 tsp red pepper flakes
13/4 tsp sea salt (you can add more to taste later)
1/2 tsp black pepper
Mix all ingredients above (I used a food processor for these pics, but I have done by hand too) and marinate steak in 1/2 the amount of the sauce, while saving the other 1/2 in a bowl set aside. Marinate for a couple minutes, hours if possible, before grilling steak. I had no time tonight so I made without marinating for long and it was fine.
Grill steak on a high temp setting on the grill and throw away the used marinade (usually grill flank steak about 5-10 minutes each side, depending on thickness and desired temp). Let the steak sit for 5 minutes before cutting and checking it. Then slice it up and when serving, use small individual dipping bowls on the side of everyone's plate for the Chimichurri sauce, if you have them. Enjoy! (If the sauce is a little dry/lumpy, add some more olive oil to the bowls).
Recipe by Miranda, photos by Emily I have made this cake 3 times all ready this season and am making it again this weekend because it is that good! Try it out before apple-picking season is over and enjoy!
Ingredients:
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 eggs
1 1/4 cup oil
2 tsp vanilla
3 cups diced apples (peeled and cored, about 3 apples)
Directions:
Pre-heat the oven to 350F. Grease either a 13x9 inch baking pan, or 2 round cake pans, whichever you prefer. Whisk together the dry ingredients in a bowl. In a separate bowl, mix together the wet ingredients and then add the apples. Pour the wet mixture over the dry and stir to combine. Batter will be rather thick.
Pour into baking pan or cake pans, whichever you are using, and cook for 50-55 minutes.
To serve, I like to top with powdered sugar (sprinkled over top through a sifter) and whip cream. Mmm!!
By Miranda This recipe is adapted from a book called "The Gourmet Slow Cooker - Vol II." I adapted it because I didn't have all of the ingredients and couldn't go out because my kids were napping...so the original might be better, but this was pretty darn good. I hope you think so too!
Ingredients:
3 lbs pork, babyback ribs
1/2 cup soy sauce
1 cup cider
2 Tbs cider vinegar
1 Tbs finely minced or fresh grated ginger (I used 1 tsp powdered ginger but am positive fresh would have been better)
3 cloves garlic, minced
2 Tbs toasted sesame oil
2 Tbs brown sugar
Sesame seeds for garnish (optional)
Chopped scallions for garnish (optional)
1 Tbs corn starch
Directions:
In a large saute pan over medium high heat, brown ribs on all sides and place in crock pot.
Combine soy sauce, cider, vinegar, ginger, garlic, sesame oil, and brown sugar in a bowl and whisk to combine. Pour over ribs and set crock pot to low for 6-8 hrs until meat is very tender. I was home during this so I spooned the juices over the meat about once an hour to baste it. To serve, arrange ribs on a plate. Turn crock-pot to high and add 1 tablespoon of corn starch and whisk. This might take a few minutes but it will help it to thicken the sauce. Strain sauce into a bowl then spoon over ribs.
Note: I served this will a vegetable fried rice that I just made up and don't really have a recipe for but I do know it was really good. I added some shredded cabbage to it which really made it, I thought. I also had soy sauce, a touch of fish oil, sesame oil, and also scrambled egg, onion, peppers and peas. If you want a fried rice recipe,click here for one Rachel made.
By Miranda As usual I had a sweet tooth today and wanted to bake. I was appled and pumpkined-out so my husband hinted at molasses cookies, which are his favorite. So I waited for my "helper" to wake up from her nap and we went to work. Not sure where this recipe orginally came from, but I've had it in my box for a while now. They are thin, chewy and not overly sweet, despite being covered in sugar!! This recipe makes about 40 cookies.
What you'll need:
1/2 cup soft butter
1/2 cup shortening
1 1/2 cup sugar (plus more for sprinkling)
1/2 cup molasses
2 eggs
4 cup flour
1/2 tsp salt
2 1/4 tsp baking soda
2 1/4 tsp ginger
1 1/2 tsp cloves
1 1/2 tsp cinnamon
Directions:
Pre-heat the oven to 350F. Cream butter, shortening and sugar. Beat in eggs and molasses. Toss together dry ingredients and then add to butter mixture. Roll into balls then drop in a small bowl of sugar to coat.
Place balls spaced out on cookie sheet and then flatten (to about 1/4 inch thick or so) with a flat-bottomed glass. Bake for approximately 12-13 minutes.
By Rachel This is a delicious Fall salad, especially when made with Cranberry Vinaigrette. I like to use Granny Smith apples, or another tart variety, to cut back on the sweetness. You can also add grilled chicken, sliced skirt steak or even salmon to bulk it up for a dinner. Here's what you need to serve 4-5 people: 2 heads of romaine lettuce, washed and dried (any kind will do, I usually go for romaine since it's crunchy!) 1 large Granny Smith apple 1-2 grilled chicken breasts, or another meat of your choice (optional) 1/2 cup blue cheese crumbles 1/2 cup toasted walnuts 1/4 cup copped red onion 1/4 cup dried cranberries 1/2 recipe for Cranberry VinaigretteDirections: Wash and dry/spin lettuce and set aside. Toast your walnuts on the stove or in the oven. To toast on the stove, simply place them in a skillet over medium heat and toss/stir for about 8 minutes or until they get aromatic. To toast in the oven, preheat the oven to 350 and toast on a baking dish for 8-10 minutes. Cut up your apple, red onion, chicken (if using) and toss with lettuce and blue cheese. Garnish with toasted walnuts and serve with Cranberry Vinaigrette, or another balsamic dressing. Enjoy!
By Rachel I made this vinaigrette to go with an Apple Walnut Salad and it was a huge hit. It's sweet and tangy with a little kick due to the Dijon mustard. I don't have a picture because it's just dressing and boring looking, but trust me, it is DELISH! What you'll need: 1/4 cup cranberries 1/2 cup balsamic vinegar 1/2 cup red onion, chopped 1 Tbs white sugar 1 Tbs Dijon-style prepared mustard 1 cup vegetable oil salt and pepper to taste What you need to do:In a food processor or blender, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper.
By Rachel As soon as it started getting chilly outside I started craving warm things for dinner like chili! Thankfully Real Simple (yes, I know, you all realize this is my favorite magazine now) had a fun new recipe for me to try. It turned out extremely spicy and meaty, so I altered it a bit and here is what I came up with. It's delicious!
Here is what you'll need:
2 Tbs olive oil
1 large white onion (I used half a white and half a yellow) chopped
4 cloves garlic, pressed or minced
1 pound ground chuck beef (I used a 90% beef for less fat/oil)
2 Tbs chili powder
1 Tbs chopped chilies in adobo sauce (you can usually find this in the ethnic food aisle...VERY spicy, so if you are sensitive to spice, add a tsp at a time - 3 tsp=1 tablespoon)
1 bottle/can of beer (preferably a dark Mexican beer, I used a local brew's pale ale since it was that or miller lite in our fridge!)
3 pint jars of canned tomatoes (I have these from my own canning, so if you buy tomatoes, I would do a 28 oz jar of whole peeled tomatoes with their juices)
2 15oz jars of kidney beans, rinsed and drained (dark or light, doesn't matter)
2 15 oz jars of black beans, rinsed and drained
Corn Bread, canned jalepenos, shredded cheddar and sour cream for serving (all optional)
Directions:
Heat the oil in a large saucepan over medium-high heat. Add the onion, garlic and 1/2 tsp each of salt and pepper. Cook, stirring often, until softened, about 6-8 minutes. Add the beef and cook, breaking up with a spoon or potato masher, until no longer pink, about 5 minutes.
Add the chili powder and chipotles in adobo sauce (the chilies in adobo sauce may need to be diced, depending on what brand you got...take one large chili out of the can and dice up, measuring out a tablespoon before adding to the pot - they are very spicy so be careful to add and taste if you are sensitive to spicy things!). If you are crazy, you can add more than a tablespoon!
Add the beer and cook until slightly reduced, about 8 minutes. Add the tomatoes and their juices, beans, 1/2 tsp each salt and pepper. Simmer, breaking up the tomatoes as needed, until thickened, about 20 minutes longer. Serve with corn bread, sour cream (which tones down the spice if necessary), shredded sharp cheddar cheese and jalapenos.
By Emily This originally came from a recipe from The Complete Cookbook, but I have made it many times and every time it changes a little according to what veggies I need to use up (usually right before I have a co-op produce pick up and realize I didn't use us the last pick-up's veggies....) and sometimes I make it with one of those rotisserie chickens that we only half ate and I don't want to waste. Every time it's delicious! It is hearty enough for a meal, especially if you serve it with a loaf of fresh bread, toasted with butter of course. Yum!
You will need for the stock:
2-3 lb whole chicken (this time I used a cooked rotisserie chicken from the supermarket)
2 carrots
2 celery sticks
1 onion
Handful of fresh parsley sprigs
2 bay leaves
1 tsp of whole peppercorns
2 tsp salt
Roughly chop all veggies above and place all above ingredients in a large soup pot with 4 liters of water. Bring to a boil and then simmer 1 hr (with lid on). Skim surface if it gets oily. Allow to cool for 1/2 hr, then strain and save the liquid and the chicken. Remove the meat from the chicken and place aside with the strained broth.
What you'll need for the soup:
4 Tbls butter2 Tbls flour3 small potatoes, diced1 pumpkin squash, diced3 carrots, cut into small thin sticks2 small onions, diced (recipe asked for a leek but I didn't have this)4 small celery sticks, cut into small thin stickslarge handful of green beans (I used a cup of frozen peas b/c that's all I had)I added a cup of frozen corn too b/c I wanted to get rid of it1 head of broccoli, chopped up1 pkg of frozen or fresh spinach leaves1/4 cup fresh parsley1/2 cup 1/2 & 1/2 or cream
Using the same pot, heat the butter over medium heat and when foaming/bubbling, add flour and whisk while cooking for a minute. Stir in the reserved stock slowly. Bring to a boil and then add the potato, pumpkin and carrot and simmer for 5-10 minutes. Add onion (or leek), celery & beans (or peas) and corn if you are using that, and cook 5 minutes, then add the final veggies that cook fast like broccoli & spinach. If using frozen spinach, give it some extra time to come to a simmer again. Finally add the chicken, cream and chopped parsley just before serving. You'll need to season with garlic salt (or regular if that's all you have) and fresh ground pepper.
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