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COOKING SHOULDN'T BE COMPLICATED



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Biscuits

Mon, 14 May 2012 03:27:00 +0000

Biscuits are so easy, unless I'm camping I doubt I'll ever buy canned biscuits again. Just 4 ingredients on a Sunday morning and you can have homemade fluffy biscuits to slather with butter and homemade jam.



Biscuits
INGREDIENTS

2 cups self-rising flour (I use White Lily)
-OR-
2 cups minus 2 tsp flour
2 tsp baking soda
1/2 tsp salt

1/4 cup butter flavored shortening, cubed
-OR-
1/4 cup butter, cubed
-OR-
1/4 cup lard

3/4 cup milk
-OR-
3/4 cup buttermilk

2 Tbsp butter, melted

DIRECTIONS

Preheat oven to 500F.

Measure flour into a large bowl.
Add shortening/butter and cut in with a pastry blender (or knives or a quick pulse or two on a food processor.)
Pour in milk/buttermilk and stir with a fork until the dough just pulls away from the side of the bowl.

Gather the dough with your hands, then turn out onto lightly floured surface. Knead 2-3 times, until it just comes together. Pat out to 1/2 inch thick and cut with a 2" biscuit cutter dipped in flour (or a glass or cookie cutter or canning jar lid, whatever you have on hand.) You will have 9 plus scraps, I usually lightly twirl the scraps together and use them for sampling when the biscuits are done.

Grease and flour or spray a baking sheet 8"x8" or larger.

Place biscuits in sheet, for softer biscuits place them right next to each other, for crispier edges place them farther apart.

Bake 8-10 minutes.

Brush tops with melted butter fresh out of the oven.

(image)



Strawberry & Lemon Marshmallows

Wed, 04 Apr 2012 11:00:00 +0000

For my daughter's first birthday I had a pink lemonade theme, and made some homemade lemon and strawberry marshmallows.  I dipped the bottoms in a light coating of white chocolate and put them on sticks to make it easier for the kids to handle.Strawberry MarshmallowsINGREDIENTS3 packages unflavored gelatin1 cup ice cold water, divided2 cups granulated sugar1 cup light corn syrup1/8 cup dried strawberries, finely chopped1/4 tsp kosher salt2 tsp strawberry extract or flavoringred food color1/4 cup powdered sugar1/4 cup cornstarchLemon MarshmallowsINGREDIENTS3 packages unflavored gelatin1 cup ice cold water, divided2 cups granulated sugar1 cup light corn syrupgrated lemon peel from 1 lemon 1/4 tsp kosher salt2 tsp lemon extractyellow food color1/4 cup powdered sugar1/4 cup cornstarchDIRECTIONSSift together confectioners' sugar and cornstarch.  Lightly butter the bottom and sides of a 13" by 9" baking pan. Line the bottom of the pan with parchment paper, not necessary but helpful. Then sift about 1/8 cup of the powdered sugar and cornstarch mixture onto the bottom of the pan.  Add 1/2 cup cold water into the bowl of an electric mixer. Sprinkle gelatin over the water and let stand until softened (about 15 minutes)In a heavy bottomed saucepan, add the sugar, corn syrup, salt, lemon peel or dried strawberries and 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Use a wet pastry brush and wipe sugar crystals from the sides of the pot, boil for about two minute. Boil on high, until the syrup reaches 240F, about 10 minutes. Remove from heat.Using a whisk attachment, turn your mixer on low and slowly pour the hot syrup into the gelatin. Slowly increase the speed to high and beat until it comes together and looks like thick marshmallow fluff, about 10 minutes. Add extract and 2-5 drops of food coloring (until color desired is reached, I wanted it pale so only used 3) beat to combine, about 30 -60 seconds.If you use butter to lightly butter the rubber spatula first it makes it easier to spread out.  Pour marshmallow mixture into the prepared pan and spread with a rubber spatula, scraping out the bowl.  Sift about 1/8 cup of the powdered sugar and cornstarch mixture onto the marshmallows and let stand, uncovered on the counter until set, about 3-6 hours (depends on humidity).Run a knife around the perimeter of the pan, and invert onto a cutting board which has been dusted with about 1 TBSP of the powdered sugar and cornstarch mixture.  Put remaining sugar and cornstarch mixture in a bowl.  Peel off the parchment paper, if you used it and cut the marshmallows into small squares.  I do about 1"x1" squares.  Toss in sugar and cornstarch mixture in the bowl, shake off and store in an airtight container, separating layers with parchment paper.Copyright © 2008 Kitchen Comforts This feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact zayabibu@gmail.com so we can take immediate legal action [...]



Swedish Almond Cake

Tue, 03 Apr 2012 02:52:00 +0000

This is very easy to make and tastes delicious. It's a bit dense, and typically served with a light dusting of powdered sugar, but I rarely bother with that. I've made these in mini loaf pans, but without being able to twist the pan there is no way to get them out cleanly. A springform pan would probably work because you can run a knife between the cake and pan to pop it out. I'd highly recommend the almond cake pan though, this is my go to dessert for company. It's easy to make, stays moist and lends itself well to other flavors by just changing the extract. I've made it with rum, lemon, orange and, of course, almond.Swedish Almond CakeINGREDIENTS1 1/4 cups sugar2/3 cup milk1 egg, beaten1 1/2 tsps pure almond extract1 1/4 cups flour1 tsp baking powder1 stick (1/2 cup) butter, meltedDIRECTIONSPreheat oven to 350F. Lightly grease and flour the swedish almond cake pan, or use non stick spray.In a medium bowl, beat together the sugar, milk, egg and almond extract.Add dry ingredients to liquid mixture and stir until just combined.Pour melted butter into the bowl and stir until incorporated.Pour batter into cake pan and bake for 40-50 minutes at 350F.The cake is done when a cake tester or knife inserted comes out clean.Allow to cool completely before popping it out of the pan, or it will stick terribly.Twist the pan back and forth to loosen, then it should come out.Fresh out of the oven, golden brown on top, but the rest is very pale in color.Copyright © 2008 Kitchen Comforts This feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact zayabibu@gmail.com so we can take immediate legal action [...]



Steak and Artichoke Night!

Fri, 22 May 2009 03:36:00 +0000

Oh for yummy, we had steak and artichokes tonight. I love spring when artichokes are on sale, and I really enjoy eating them. DH doesn't care too much for the process, but he seems to like the taste! There are many ways to cook artichokes, but I am boring and steam them. I may need to mix it up a little and find new ways to prepare them. I am open to suggestions! I serve them with Miracle Whip and/or melted butter with lemon. Delish! (I am also taking ideas for jazzing up the sauces...)STEAK! I lucked out and got some good ones at the grocery store for not too much money. I feel like I got a heckuva deal on dinner tonight, no complaints! My favorite way to prepare inexpensive cuts is with a marinade recipe I found in a Kraft Food & Family magazine, tweaked just a bit.Steak Marinade1/2 c A-1 Steak Sauce (I haven't tasted another pre-bottled sauce that has the right flavor)1/2 c Balsamic Vinaigrette salad dressing1 tsp oregano2-4 cloves garlic, pressed1-2 lbs steak - I used round steakWhisk together all ingredients. To prepare the garlic, I prefer to use my press, but you could also mince if you don't have a press.Place steak into a gallon size zipper bag and pour half of marinade over meat. Seal bag, shake and gently squeeze to coat, and place in refrigerator to marinate, 30-60 minutes.Grill to your preference, and serve with remaining marinade as steak sauce.Artichoke drool photos...Copyright © 2008 Kitchen Comforts This feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact zayabibu@gmail.com so we can take immediate legal action [...]



Raspberry Syrup

Thu, 30 Apr 2009 13:26:00 +0000

Remember the leftover raspberries from the Raspberry Cordial, this is what I did with them. Hubby's grandma always made her own raspberry syrup for pancakes so I thought that'd be perfect for these mashed raspberries. Granted the syrups has a lot of seeds, but it still tastes delicious. If I didn't make syrup I'd have made pastries like turnovers or something where it didn't matter that they were squished through cheesecloth and a strainer. Just adding a little bit of pectin would have made some delicious raspberry preserves.

If you don't want to start with the cordial, heat the frozen berries without water until warm, mash with a fork or blend 3/4 of the berries until somewhat smooth. I like to leave some bigger chunks if possible.

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Raspberry Syrup

INGREDIENTS
36 oz worth of mashed warmed raspberries
1 - 2 cups sugar (to taste)
Juice and zest of 1 lemon
1/4 tsp salt

DIRECTIONS
Add all ingredients to stock pot and bring to a simmer.
Simmer for 15-20 minutes until reduced by a third and it has become thicker and syrupy, to your desired consistency. I like mine pretty thick, but pourable when warmed for 10 seconds in the microwave.
Pour into clean sanitized jars. You can see this made quite a bit, aprroximately 24 oz.(image)



Raspberry Cordial

Mon, 27 Apr 2009 22:30:00 +0000

I've long been a fan of Anne of Green Gables by L.M. Montgomery. Anne describes her life in such vivid detail that you can almost imagine what things were like, including the foods and beverages she mentions. Marilla's Raspberry Cordial and Current Wines have always fascinated me. So, this weekend on a whim I decided to try making Raspberry Cordial. I stuck to a non-alcoholic version similar to what Anne and Diana would have had, assuming they grabbed the right bottle.

(image)

Raspberry Cordial
INGREDIENTS
36 oz frozen raspberries
8 cups water
juice of 1 lemon
2 1/2 cups sugar

64 oz container
cheese cloth for straining

DIRECTIONS
Bring water, raspberries and lemon juice to boil in 6 qt stock pot.
Simmer for 45 minutes, reducing to between 4-6 cups of liquid.
Strain through cheese cloth, returning liquid to stock pot.
Puree raspberries left in the cheese cloth in a blender or mash with a wooden spoon to get most of the juice out, strain through cheese cloth, adding liquid to the pot. (Reserve berries for raspberry syrup!)
Add sugar to liquid in pot, simmering until dissolved.
Pour liquid into 64 oz container, add cold water until full, cap and shake to mix.
Keep in refrigerator.(image)



Bagels

Mon, 27 Apr 2009 00:59:00 +0000

While time consuming, these are VERY easy to make and well worth it. Especially when they are fresh out of the oven, they are the perfect blend of soft, chewy and crispy. I love these smeared with a bit of garden vegetable cream cheese.BagelsINGREDIENTS3 1/2 cups bread flour4 1/2 tsp dry yeast3 Tbsp honey or sugar1 tsp salt1 1/2 cup hot water (about 120-130 degrees)2 Tbsp vegetable oil1 1/2 Tbsp sugar1 egg white1/2 tsp salt2 Tbsp corn mealDIRECTIONSUsing a stand mixer, using your normal beater blade, mix together 3 1/4 cups flour, yeast and salt. If using sugar, mix it in with the flour, if using honey, mix it in with the hot water. Add hot water and mix together, add remaining flour 1 Tbsp at a time until dough becomes heavy and difficult to handle. Switch to dough hook, mix in remaining flour and continue mixing on medium low for 10 minutes. Add additional flour if sticking to the side of the mixing bowl.Coat a large glass bowl with vegetable oil, turn out dough into bowl losely cover with plastic wrap, set aside and let rise 1 hour.Punch down, set on lightly floured surface, form into 10 evenly sized balls, let rest 2 minutes.Flatten balls in palm and push thumb through center to form bagel shape. Set aside and allow to rise for 10 minutes.While the bagels are rising, in a 6 qt stock pot, bring 3 qts of water with the 1 1/2 Tbsp of sugar to boil.Preheat oven to 400F and sprinkle 2 baking sheets with the cornmeal.Once the bagels have risen, using a skimmer/strainer lower them into the water 3 at a time and boil for 30 seconds each side. Using the skimmer move them to the baking sheet. Once they've all been moved to the baking sheet, brush with the egg white and sprinkle with salt.Bake in oven for 25-30 minutes. Cool on a rack.Copyright © 2008 Kitchen Comforts This feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact zayabibu@gmail.com so we can take immediate legal action [...]



Ham and Bean Soup

Fri, 24 Apr 2009 02:28:00 +0000

A simple dish, nothing spectacular, yet comforting at the same time. An excess of ham after Easter leads to a few days of ham omelets and ham sandwiches. As I get down to just the bone and just a bit of meat left, I start thinking of soups. This year I went with a white bean soup, simple and filling! This requires a bit of prep, which should start about 10 hours before you want the soup ready. If you start the night before it will be ready for lunch, if you want it for dinner, start first thing in the morning. I like to serve this with Buttermilk Skillet Cornbread. You probably won't need any salt, but if you use low-sodium chicken broth you may want to add a bit.Ham and Bean SoupINGREDIENTS1 lb dried white northern beansham leftovers, approx 1 lb6 cups water1/2 lb bacon2 carrots, diced1 onion, diced2 cloves garlic, minced6 cups chicken stock1 cup creamthymewhite ground peppersaltDIRECTIONSPrep time:6-8 hour bean soak, 15 minutes active prep, 60-90 minutes cooking time.Place dried beans in 6 qt stock pot and cover with water to 2 inches above the beans, let sit 6-8 hours. Drain and rinse well, set aside.Remove all meat from ham bone and cube, set aside.Rinse stock pot and fill with 6 cups water, add ham bone and scraps/trimmings from meat. Bring to a boil and reduce to approx 4 cups. Strain ham stock and set aside. In the same 6 qt stock pot, add bacon and render until crispy, remove bacon to a plate and break into small bits.Add carrots and onions to bacon fat in pot and cook over medium low until slightly translucent, add garlic, cook until onions are just beginning to caramelize and then go for about another 30 seconds. You don't want them brown, but you want the caramelized flavor.Add beans, ham, ham stock, chicken stock to the pot and cover, turn heat to medium-low and simmer for 1 hour, remove lid and simmer for additional 30 minutes.Add white ground pepper and thyme to taste, add cream, stir well and simmer 5-10 minutes uncovered to thicken a bit.Serve and sprinkle with crispy bacon bits.Copyright © 2008 Kitchen Comforts This feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact zayabibu@gmail.com so we can take immediate legal action [...]



Menu Plan Monday {28}

Mon, 16 Mar 2009 02:00:00 +0000


Breakfasts: Oatmeal or Cereal
Lunches: Leftovers, Tomato Soup or ham sandwiches
Dessert: Homemade French Silk Pie and Irish Tea Brack

Monday - Glazed Ginger Pork Chops
Tuesday - Leftovers (hubby's gone)
Wednesday - Beef Stew with Soda Bread
Thursday - French Onion Soup
Friday - Steaks and Onion Rings
Saturday - Apps and Finger Food for Hockey Game
Sunday - Pantry Cleanout

See previous Menu Plans at Candy Hearts and Paper Flowers

Join Menu Plan Monday over at The Organizing Junkie(image)



Menu Plan Monday {27}

Mon, 23 Feb 2009 03:00:00 +0000


Breakfasts: Oatmeal or Cereal
Lunches: Leftovers, Tomato Soup or ham sandwiches
Dessert: bollur/cream puffs leftover from Bolludagur.

Monday - Southern Style Chicken and Dumplings
Tuesday - Fish and Chips
Wednesday - Tortellini with Beef and Sun-Dried Tomatoes
Thursday - Meatloaf, 5 Bean Casserole and Coleslaw
Friday - Tuna Salad Sandwiches (Quick Night due to Hockey Game)
Saturday - Pantry Cleanout
Sunday - Magazine Menu : French Onion Soup, Roast Pork Tenderloin with Apples and Cider Sauce, Sherried Sweet Potatoes and Apples, Wilted Greens with Warm Sherry Viniagrette, Baked Apples Stuffed with Dried Fruit and Pecans

See previous Menu Plans at Candy Hearts and Paper Flowers

Join Menu Plan Monday over at The Organizing Junkie(image)



Pumpkin Sour Cream Chocolate Chip Muffins

Mon, 23 Feb 2009 01:02:00 +0000

Pumped up Pumpkin

Here I am sitting here wishing I wasn't sick anymore - it has been two weeks!! I wanted very badly to go over to Barb's today (just showing up in all my coughing glory) and say hi and let's make something. But I figured that I would be a good friend and stay home. (But don't friends share? hee hee) But I did want to make something. So I just went to my cupboard and fridge, pulled stuff out and came up with these:

(image)
Pumpkin Sour Cream Chocolate Chip Muffins

INGREDIENTS

3 cups Flour
1 1/2 cups Sugar
1 tbsp Baking Powder
1 tsp Salt
1 tsp Baking Soda
1 tbsp Cinnamon
12 oz Canned Pumpkin
1 cup Sour Cream
2 eggs, beaten
1/2 cup Oil
3/4 cup (or more) Chocolate Chips



DIRECTIONS

Preheat oven to 375F.

Combine first six ingredients; set aside. Mix well the remaining ingredients except the chocolate chips. Add the pumpkin mixture to the dry ingredients and mix until all combined. Batter will be thick. Then fold in chocolate chips.

Lightly grease muffin tin and fill each almost to the top. Bake at 375 degrees for 25 minutes.

Makes about 18.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I, like Barb, am a dump cook so I took my time in measuring out what I would dump here, glug there, and shake shake shake everywhere. I think they turned out good, though my taster is off a little still. But my thinking is that if it has sour cream in it, then it HAS to be good. (I have been known to eat sour cream right from the container when rummaging through the fridge for a quick taste of something something. :)

Cheers!
~ Jen(image)



Cream Puffs or Bollur

Sun, 22 Feb 2009 22:17:00 +0000

NOTE: Recipe moved to Candy Hearts and Paper FlowersI made these for an Icelandic holiday tomorrow called Bolludagur, for details see Candy Hearts and Paper Flowers tomorrow. This recipe makes a choux pastry, pâte à choux, and is translated from metric measurements, I hope it works out for you. This site has pretty good pictures of the process and what it looks like at each stage. This pastry gets it's height from the steam created by the moisture of the batter, if you open the door you will lose that steam and your puffs will fall. This pastry would be the perfect example of why ovens have a light inside and a window in the door.Cream PuffsINGREDIENTSPastry:1 1/3 cup water1 stick butter1 1/4 cup flour3 eggsFilling:1 cup whipping cream2 Tbsp powdered sugarChocolate Icing:1/2 cup Semisweet Chocolate, chopped3 Tbsp creamDIRECTIONSPreheat oven to 400 degreesHeat water and butter in small pot until it just comes to a boilAdd flour to the pot all at once and stir until incorporated, continue stirring for 1 minute or until film starts to form on the bottom of the pot (about 1-2 minutes)Add eggs 1 at a time and combine completely before adding next egg.This will form a very soft dough that you drop by tablespoonful onto a parchment sheet lined cookie sheetCook for 23-26 minutes at 400 degrees until very light golden brownDo not open the oven to check the puffs or they will fall, use the window to get an idea of color.After the pastry comes out of the oven let them cool completely before assembling.Prepare filling by whipping cream until soft peaks form, sift in powdered sugar and whip additional 5 secondsPlace chocolate in microwave for 15 secondsAdd cream, microwave for additional 15 secondsMix well, microwave in additional 15 second intervals, if needed until you can stir it until smooth.To assemble:Slice openTop with dollop of whip creamDip top in chocolate and nestle on top of whip creamCopyright © 2008 Kitchen Comforts This feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact zayabibu@gmail.com so we can take immediate legal action [...]



5 Bean Casserole

Sun, 22 Feb 2009 03:49:00 +0000

I found a similar recipe a few years ago and have been making it for summer family gatherings. I've changed a few things about it and this is my go to recipe for baked beans. This makes a huge batch, I section it and freeze it in portions. It makes enough for large family gatherings, for just your family at home half it and count on some leftovers. I used garbanzo beans this time since I had some on hand, but they don't get soft so I avoid them for this dish usually.

(image)

5 Bean Casserole

INGREDIENTS
1 lb bacon
1 large onion
2 tsp ground mustard
1 tsp salt
1 1/4 cup cider vinegar
1 1/4 cup brown sugar
2 15 oz cans lima beans, drain and rinse
2 15 oz cans butter beans, drain and rinse
2 15 oz cans kidney beans, drain and rinse
2 15 oz cans navy beans, drain and rinse
2 28 oz cans baked beans

DIRECTIONS
Cut bacon into 1 in pieces and cook in bottom of large stock pot (6-8 quart) and cook until browned
Remove bacon and drain fat, add onion to pot and saute until soft and lightly brown
Return bacon to pot, add ground mustard, salt, vinegar and brown sugar to pot, bring to a simmer
Add beans to pot and simmer for 1 hour or pour into casserole dish and cook in oven for an hour covered, then 30 minutes uncovered at 350.(image)



Cheese Stuffed Shells

Sat, 21 Feb 2009 02:27:00 +0000

I really love Italian cooking. I do NOT love spending all day watching tomatoes boil, though. I found this recipe one day while fiending for ricotta cheese stuffed shells! It is delicious - even my husband likes these, and he is "not so much" with the pasta. When good friends of ours lost a daughter a year and a half ago, I made these in 2 square foil pans so they could just heat up what they would eat at one meal. (I'm a big believer in lots of food when someone passes away!)The other day I went to Sam's and bought a monster tub of Ricotta and a FIVE POUND BRICK of mozzarella. Had to use them, right?Cheese Stuffed ShellsINGREDIENTSSauce:1 chopped onion, small2 cloves garlic, choppedolive oillg can Italian tomatoes, with juice15 oz can tomato sauce1 tsp oregano1 tsp basil2 tsp sugar2 tbsp parsleyCheese Stuffing:1 lb ricotta1/4 lb mozzarella, grated3 tbsp parmesan, grated1 tbsp parsley1 egg20-30 large pasta shellsDIRECTIONSSauce:Saute onion and garlic in oil until tender. Add tomatoes; saute until soft. Break up with a fork or wooden spoon. Add tomato sauce and spices; simmer 30 minutes to 1 hour.Cheese stuffing and shell assembly:Combine ingredients and mix well; put in fridge until shells are ready to stuff. Parboil shells about 12 minutes. Drain and rinse in cold water; drain again. Place half of sauce in 13x9x2 baking dish. Carefully fill each shell with cheese stuffing.Place shells on top of sauce, stuffed side up. Spoon remaining sauce over shells and sprinkle with more grated parmesan cheese. Cover with foil and bake at 375 for 35-40 minutes. If desired, uncover 10 minutes before baking is done and sprinkle with shredded mozzarella.Serves 4-5Becca's tip of the day - I have a decorating tube with an open star tip. I load this with the cheese mixture and it is super-easy to pipe the stuffing into the shells with less mess and aggravation! This is the tool I use. Love it!Copyright © 2008 Kitchen Comforts This feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact zayabibu@gmail.com so we can take immediate legal action [...]



Welcome Jen!

Fri, 20 Feb 2009 18:00:00 +0000

I've lamented how difficult it can be to make new friends as an adult on my personal blog. About 18 months ago a client was upgrading their accounting software and I spent an awful lot of time on the phone with them getting everything configured and issues worked out. Jen was my primary contact for the upgrade so we talked quite often. I liked Jen and figure we would be pretty good friends, but was a little worried about approaching a friendship since she was a client... and I didn't want to make the situation uneasy if she wasn't interested in a friendship. Thankfully, she asked me to go to lunch about 6 months ago, and we've been great friends ever since!

So, without further delay, I'd like to introduce you to a dear friend of mine, Jen. Jen and Becca also know each other, and while Jen's not quite a few blocks away, nothing is far away in Grand Forks. So we'll all be getting together at least once a month for a dinner to share. My hubby's comment last night is that he and the other hubbies are the ones to benefit from this arrangement. Jen will also be sharing recipes from time to time, so hopefully we'll get a bit more variety here for you.(image)



Stuffed Pork Tenderloin

Thu, 19 Feb 2009 02:45:00 +0000

Stuffed tenderloin is easy, yet elegant looking. It can even be assembled quickly on a weeknight. The beauty of it is in the presentation. I used ground mustard because I was serving with a mustard sauce, but feel free to adapt the spices to what you are serving on the side. Be sure to separate the 2 cups stuffing from remaining stuffing to avoid cross-contamination as you are touching the raw meat. I must have washed my hands 20 times so I could touch my camera, see what I do for you.Stuffed Pork TenderloinINGREDIENTS2.5 lb pork tenderloin (this was 2 tenderloins in a pack for me)2 cups stuffing, prepared 2 Tbsp olive oil1 tsp ground mustard2 tsp salt1 tsp fresh-ground pepperDIRECTIONSPreheat oven to 425Stuff tenderloinDrizzle with olive oilSprinkle with mustard, and remaining salt and pepperCook at 425 for 20-25 minutes, or until meat thermometer reaches 170.Ok, I cheated a little... stuff tenderloin, that's it? No instructions???There are a few ways you can accomplish this, 2 works best with a thicker tenderloin with less risk of poking through the side:1) BUTTERFLY: Arrange tenderloin on a work surface with thinnest end nearest you. Starting at thickest part, make a lengthwise incision down center of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of incision as tenderloin tapers, be careful not to cut all the way through. Open tenderloin. Turning knife horizontally, cut tenderloin open on either side like the flaps of a book jacket, being careful not to cut all the way through. Season inside of tenderloin with 1/2 teaspoon each of salt and pepper. Layer stuffing on tenderloin, roll up and secure with toothpicks.2) HOLE IN CENTER: Make a hole for stuffing that runs lengthwise through pork loin: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle. Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening, then pack with all of stuffing, pushing from both ends toward center.3) ROLL: Arrange tenderloin on a work surface with thinnest end away from you. Starting at thickest part, make a lengthwise incision starting 1/3 of the way down the short side down edge of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of incision as tenderloin tapers, be careful not to cut all the way through. Rotate knife 90 degrees and continue to cut into tenderloin until 1/3 through, rotate knife and cut into tenderloin 1/3 through. Unroll tenderloin. Season inside of tenderloin with 1/2 teaspoon each of salt and pepper. Layer stuffing on tenderloin, roll up and secure with toothpicks.ROLL methodLayer StuffingRoll and ToothpickStuffed and Split Side DownCopyright © 2008 Kitchen Comforts This feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact zayabibu@gmail.com so we can take immediate legal action [...]



Hola! and Sour Cream Banana Bread

Wed, 18 Feb 2009 03:07:00 +0000

Hi! I'm Becca, as Barbara so kindly introduced me in the last post. I think Barbara and I get along well in the kitchen because we both love things that really aren't good for us (hello chocolate and cream cheese... not necessarily in the same dish) and we are willing to try just about anything. I'm going to start my blogging adventure with an awesome favorite. I got this recipe from a now-defunct stay-at-home-moms' Yahoo group, and it has never failed me. I think the secret to making this a truly moist and perfect quick bread is a stoneware loaf pan. I prefer to use a four-up mini loaf pan - two guesses at the maker! (Barbara and I also share a fondness for kitchen tools - what one of doesn't have, the other does, for sure!) Now that I have folded many loads of laundry, cleaned the kitchen, and baked a batch of this yummy bread, I am allowed to blog!

(image)
Sour Cream Banana Bread
1-1/2 cups sugar
1 cup sour cream
1 cup softened butter or margarine
2 smashed bananas
2 tsp vanilla
2 cups flour
1 tsp salt
1 tsp baking soda

In a large bowl, mix sugar, sour cream, and butter/margarine on low for 1 minute.
Add smashed bananas and vanilla. Mix another minute.
Add flour, salt and baking soda. Mix another minute.
You can add a cup of chopped nuts if desired.
Bake for 45-60 minutes at 375. (In my stoneware mini loaf pan, I bake for 45 minutes.) You may want to remove yourself from the house, the smell is irresistible!
This recipe can be multiplied up to 4 times.
Enjoy! No butter required!!(image)



Welcome Becca!

Tue, 17 Feb 2009 12:00:00 +0000

About 6 years ago I had recently moved back to North Dakota and didn't know a soul except my honey's family. In an attempt to pull together my clutter I joined FlyLady, and while I don't really follow her methods anymore I did come away with two things.

The first: you don't have to clean the whole house right now, just spend what little time you do have right now (5, 10 or 15 minutes) and do something.
The second: a friendship with Becca, who I met through the FlyBabies in ND group.

Becca and I have been friends since first meeting in my dining room 6 years ago. We used to live just a few blocks away from each other on the other end of town, and then both moved within a few months of each other a few blocks away again. Totally coincidence, we didn't plan it, but it's been handy. Especially, when we're often the last ones at each others parties as we talk and laugh late in the night.

So, without further delay, I'd like to introduce you to a dear friend of mine, Becca. She is also an avid cook and we share recipes and a love of kitchen gadgets! I'd like to share recipes a little more frequently, but I find it somewhat difficult since most dishes are just thrown together with what I have on hand. Becca will be sharing recipes as well from now on to give you a little more variety. Also, she and I will be getting together once a month to cook and share the recipes and results. I do hope you'll join us.

I'm going to be moving my Menu Planning posts over to this blog as well starting next week and post a new recipe from my previous menu each week.(image)



Aebleskiver - Danish Pancakes

Sun, 04 Jan 2009 23:04:00 +0000

src="http://rcm.amazon.com/e/cm?t=webprodesigns-20&o=1&p=8&l=as1&asins=B000F741O4&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0">Aebleskiver are Danish pancakes made in a aebleskiver pan (mine is seasoned cast iron). I prefer to make them with seedless blackberry jam. The jam isn't necessary though, so you can make them plain and dip them in syrup, applesauce, honey or serve them with fresh fruit. You will need a knitting needle, bamboo skewer or fondue fork to flip these. I recommend one of the first two to prevent scratches. The quarter is to give you an idea of size, they're about the size of a half-dollar and just shy of an inch thick. While they do require a special pan to make, they are reasonably priced and can be found at most Scandinavian stores or from Amazon or various resources online. They are easy to make and kids love them.AebleskiverINGREDIENTS3 eggs, separated2 cups all purpose flour 2 tablespoons sugar 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2 cups milk3 tablespoons butterButteroptional: seedless jam/preserves/jellypowdered sugarDIRECTIONS:In medium nonreactive bowl, beat egg whites until stiff peaks form.In large bowl mix together flour, sugar, salt, baking soda, and baking powder.Mix in milk and egg yolks until smooth.Cut 3 Tbsp butter into 7 pieces and place in aebleskiver pan over medium heat until melted. (This serves to prep the pan as well as melt the butter)Completely incorporate melted butter into the batter.Fold in beaten egg whites.Have 2 Tbsp butter cut into small blocks to add to pan every pancake. (About 20 cubes, 5 slices each quartered)Drop pancake batter into pan, filling each well about halfway. Optional: Drop approximately 1/4-1/2 tsp jam in each well, push in and cover with a bit of batter.Flip with a knitting needle or bamboo skewer after about a minute (edges with be sort of dry like normal pancakes).Cook about 1 more minute.Flip onto plate.Sprinkle with powdered sugar, if desired.Copyright © 2008 Kitchen Comforts This feed is for personal non-commercial use only. If you are not reading this material in your news aggregator, the site you are looking at is guilty of copyright infringement. Please contact zayabibu@gmail.com so we can take immediate legal action [...]



Cocktails - Appletini, Ocean Breeze, Mojito, Raspberry Creme, Pomegranate Champagne

Sat, 03 Jan 2009 03:43:00 +0000

Just a small sample of my favorite cocktails that are consistent favorites at our yearly cocktail party.



Appletini
1 oz Shakka Apple Liqueur
2 oz Apple Juice
1 oz Smirnoff Apple

Shake with ice, strain into martini glass
optional: Garnish with apple cubes or slices

Ocean Breeze
1.25 oz Malibu rum
.75 oz Curacao
.5 oz Orange juice
.5 oz Pineapple juice

Shake with ice, strain into martini glass
optional: Garnish with an orange slice or pineapple spear

Mojito
3 oz Light rum
Juice of 1 Lime (1 oz)
2 tsp Sugar
2 Mint sprigs, crushed in glass to release flavor
Soda water
Muddle mint and sugar together into shaker with a splash of soda water
Add remain ingredients, shake with ice
Strain into highball glass
optional: Rim glass (dip in lime juice, then sugar) and garnish with a mint sprig

Raspberry Creme
1 oz Chambord
1 oz cream
1 oz creme brulee liquer (Just Desserts)

Shake with ice, strain into martini glass
optional: Garnish with White Chocolate shavings, or a raspberry

A personal favorite:
Pomegranate Champagne
2 oz champagne
1 oz pomegranate juice
0.5 oz orange liquer: Grand Marnier or Cointreau
1/2 tsp simple syrup

Shake orange liquer, pomegranate juice and simple syrup with ice, strain into champagne glass
Pour in champagne and stir gently
optional: Garnish with pomegranate arils(image)



Noodle Kugel

Sun, 28 Dec 2008 20:00:00 +0000

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Noodle Kugel
INGREDIENTS
1 pkg uncooked egg noodles (I like the 1 lb bag from Alberto's)
2 Tbsp butter
2 cups sour cream
2 cups cottage cheese, small curd
4 eggs, lightly beaten
1 cup milk
1/2 cup sugar
2 tsp lemon extract (or rum extract)
1 tsp vanilla extract
cinnamon & sugar mixture for sprinkling (about 3 Tbsp Sugar, 2 tsp cinnamon)

DIRECTIONS
Preheat oven to 350
Cook noodles according to directions on bag
Place 2 Tbsp butter in 13x9 baking dish and place in oven to melt, use to grease casserole dish
Mix remaining ingredients (except cinnamon & sugar for sprinkling) in large mixing bowl
Mix in noodles and pour into casserole dish
Sprinkle with Cinnamon & Sugar
Cook for 75 minutes at 350(image)



Hard Candy

Mon, 15 Dec 2008 03:00:00 +0000

I made a couple of batches of hard candy this weekend, both Cherry and Peppermint. I'll make one more batch of Rum candies this week. So easy! I used red food coloring for Cherry, blue for Peppermint and I'll leave the rum natural. I was inspired to try this by Angelena at Little Mountain House. I reduced it a bit since I was making a few flavors.
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Hard Candy

INGREDIENTS
3/4 cup light corn syrup
1 1/2 cups sugar
3/4 tsp candy oil flavoring
2-3 drops food coloring
Glass of hot water
1/2 cup Powdered Sugar (Optional)

DIRECTIONS
Grease a jelly roll sheet with butter
Mix sugar and corn syrup in microwave safe glass bowl
Use pastry brush dipped in hot water to push sugar up the side of the bowl down into the mixture
Microwave on high for 3 minutes
Stir until sugar is combined
Cover with plastic wrap
Microwave on high for 3 minutes
Stir until sugar is combined
Cover with a new sheet of plastic wrap
Microwave on high for 3 minutes
Stir in oil flavoring and food coloring
Pour into jelly roll sheet
Dust with thin layer of powdered sugar (optional)
Let set 10 minutes
Score (cut into pieces, to get lines into candy)
Chill in refrigerator for 30 minutes
Remove from jelly roll pan
Cover both sides completely with plastic wrap, smack on countertop
It should break mainly along the scored lines
Place in ziploc and store in cool, dry place(image)



Salted Chocolate

Sun, 14 Dec 2008 02:30:00 +0000

Quick and easy and so tasty. I love the sweet and salty combination.

(image)

Salted Chocolate

INGREDIENTS
16 oz Semisweet chocolate, chopped
Sea Salt
1 cup Pecans, toasted

DIRECTIONS
Put a layer of wax paper or parchment paper on a jelly roll pan
Spread chocolate out evenly across wax paper
Put in oven at 325 for about 5 minutes, watch it, it will melt quickly
Check it every 30 seconds, when the chocolate is spreadable remove it from the oven and spread it evenly
Sprinkle sea salt across the entire layer of chocolate
Sprinkle top with toasted pecans
Gently press pecans into the chocolate
Cool in refrigerator uncovered for 20 minutes
Break up and store in cool dark dry place(image)



Cheese Ball

Fri, 14 Nov 2008 14:00:00 +0000

I have no idea why I haven't posted this before now. I know most people are probably thinking "Cheese Ball????", but trust me, this is delicious! I am often asked to bring my cheese ball to parties and get togethers. It's easy and quick to make and very flexible.

Cheese Ball

INGREDIENTS
8 oz cream cheese
4 oz blue cheese
2 Tbsp relish
2 Tbsp prepared brown mustard
2 tsp worcestershire sauce
1/2 tsp salt
1/2 cup finely diced onions
3 cups finely shredded cheese (I use extra sharp cheddar, feel free to mix in swiss or any favorite)
1/2 cup chopped nuts, parsley, whatever you want to roll the cheese ball in

DIRECTIONS
Beat cream cheese until fluffy, mix in remaining ingredients except shredded cheese.
Add shredded cheese, mix until incorporated
This makes 2 large balls, or any number of smaller balls, depending on how you want to separate it. I usually separate it in half and then 1 half in half again. I'll put the large ball on the main table, and the two smaller balls with crackers around the room.

However you decide to separate it, put the portion in the center of a square of plastic wrap, use the wrap to form it into a ball and seal it tightly, put it in the refrigerator for at least an hour. Repeat for remaining portions.

After it's been chilled, roll each portion in whatever you've chosen to roll it in. I usually use a combination of chopped salted peanuts and chopped toasted pecans.(image)



Caramelized Onion Dip

Thu, 13 Nov 2008 14:00:00 +0000

Most people are familiar with the onion dip that uses a carton of sour cream and Lipton Onion soup mix. However, homemade onion dip isn't hard to make and you can do plenty of other prep work while waiting for the onions to caramelize. The key is to get the onions well caramelized to lend their rich golden brown hue to this dip.

Caramelized Onion Dip

INGREDIENTS
2 large onions (yellow, sweet or vidalia)
2 Tbsp butter
1 Tbsp vegetable oil of your choice
8 oz sour cream
4 oz cream cheese, room temp
kosher salt
fresh ground pepper
paprika
2 Tbsp water

DIRECTIONS
Clean onions and remove outer most layers, cut off bottom 1/4" of onion
Cut onions in half from top to bottom
Slice every 1/4" into thin half rings, separate onion slices into strips
Place butter and oil into large pan and melt over medium heat
Add onions to pan and stir to coat
Stir onions every minute or so until onions become a rich brown caramel color. Do not burn these, you want them a rich golden brown color (20-25 minutes)
Once onions are translucent, but before they are golden brown, sprinkle them with salt, pepper and paprika, about 1/2 tsp each
Once onions are caramelized, taste them! If needed, add more salt, pepper or paprika. Once you are happy with the flavor, move them to a strainer to allows excess liquid to drip off
Add water to pan and stir up all the browned bits off the pan, reduce to 1-2 tsp
In a mixing bowl, whip cream cheese until smooth
Mix sour cream and reduced onion broth into cream cheese mixture
Gently stir in onions
Place covered in refrigerator for 1-2 hours to allow flavors to meld(image)