Monday, January 14, 2013
If you have lots of cilantro make...
Shakshuka (Sabine style)
Zubereitung
Olivenöl in einer Pfanne erhitzen. Zwiebel, Knoblauch und Paprikawürfel unter Rühren ca. 5 Minuten glasig dünsten. Tomaten, Tomatenmark und Gewürze zugeben und ca. 10 Minuten offen köcheln lassen.
Jetzt mit einem Esslöffel 4 Mulden für die Eier in die Tomatenmasse drücken und jeweils ein Ei hineinschlagen. Deckel auflegen und ca. 5 Minuten weiter köcheln lassen. Das Ei soll innen noch leicht flüssig sein. Kräuter nach Geschmack darüber streuen und servieren.
Dazu passt Weißbrot oder Pita, um die leckere Soße aufzusaugen.
Tipps: Mit einem israelischen oder grünem Salat wird aus dem Snack ein leichtes Gericht. Nach Geschmack Chorizo, Tofu oder Feta dazugeben.
Man kann die Tomatensoße auch in 4 feuerfeste Förmchen geben, dann je ein Ei dazugeben und im Ofen backen, bis das Ei gestockt ist.Zutaten
für Jetzt mit einem Esslöffel 4 Mulden für die Eier in die Tomatenmasse drücken und jeweils ein Ei hineinschlagen. Deckel auflegen und ca. 5 Minuten weiter köcheln lassen. Das Ei soll innen noch leicht flüssig sein. Kräuter nach Geschmack darüber streuen und servieren.
Dazu passt Weißbrot oder Pita, um die leckere Soße aufzusaugen.
Tipps: Mit einem israelischen oder grünem Salat wird aus dem Snack ein leichtes Gericht. Nach Geschmack Chorizo, Tofu oder Feta dazugeben.
| 3 EL | Olivenöl |
| 1 m.-große | Zwiebel(n), gehackte |
| 1 Zehe/n | Knoblauch, gehackte, nach Belieben |
| 1 | Paprikaschote(n), gewürfelte |
| 5 | Tomate(n), reife, gewürfelte, oder eine Dose Tomaten |
| 2 EL | Tomatenmark |
| 1 TL, gestr. | Kreuzkümmel |
| 1 TL, gestr. | Paprikapulver, edelsüßes |
| 1 TL, gestr. | Salz |
| n. B. | Chilipulver, Cayennepfeffer oder Pfeffer nach Geschmack |
| 4 | Ei(er) |
| n. B. | Koriandergrün oder glatte Petersilie |
Bessie's Cilantro Salmon
1 lb. salmon
1 or 2 bunches of cilantro washed and chopped
1/2 cup mayo
1 Tbsp. lemon
1 Tbsp. olive oil
3 cloves garlic
1. Mix the mayo, lemon, oil and garlic together in a medium sized bowl. Chop the cilantro and add it to the mayo mixture.
2. Clean and dry the salmon and place in a baking dish. Spoon the cilantro mixture on top of the salmon to cover it like a blanket.
3. Bake at 375 degrees for 25 minutes. Broil for 5 minutes more.
Giada De Laurentiis Salmon Baked in Foil
4 (5 oz. each) salmon fillets
2 tsp. olive oil plus 2 Tbsp. oil (for the vegitalbe spice mixture)
salt and fresh ground pepper
3 tomatoes, chopped or 1 14 oz. can chopped tomatoes, drained
2 chopped shallots (or onions)
2 Tbsp. fresh lemon juice
1 tsp. dried oregano
1 tsp. dried thyme
1. Preheat oven to 400 degrees F.
2, Sprinkle salmon with the 2 tsp olive oil, salt, and pepper. Stir the tomatoes, shallots or onions, 2 Tbsp of oil, lemon jice, oregano, thyme, salt and pepper in a medium bowl to blend.
3. Place a salmon fillet, oiled side down, on top of a sheet of foil. Wrap the ends of the foil to form a spiral shape. spoon the tomato mixture over the salmon. Fold the side of the foil over the fish and tomato mixture, covering, completely seal the packets of foil closed. Place the foil packet on a heavy baking sheet Repeat until all of the salmon fillets have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large spatula, transfer the foil packets to plates and serve.
1 lb. salmon
1 or 2 bunches of cilantro washed and chopped
1/2 cup mayo
1 Tbsp. lemon
1 Tbsp. olive oil
3 cloves garlic
1. Mix the mayo, lemon, oil and garlic together in a medium sized bowl. Chop the cilantro and add it to the mayo mixture.
2. Clean and dry the salmon and place in a baking dish. Spoon the cilantro mixture on top of the salmon to cover it like a blanket.
3. Bake at 375 degrees for 25 minutes. Broil for 5 minutes more.
Zhoug! (Spicy Cilantro Sauce)
- Author:
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 1 1/4 cups 1x
- Category: Condiment
- Method: Blended
- Cuisine: Middle Eastern
Homemade zhoug sauce adds a spicy cilantro kick to any meal! Zhoug is a popular Middle Eastern condiment that’s very easy to make. Recipe yields 1 1/4 cup.
SCALE
INGREDIENTS
- 4 medium cloves garlic, roughly chopped
- 2 packed cups fresh cilantro (about 2 bunches, mostly leaves but skinny stems are ok)
- 4 medium jalapeños, seeds removed but reserved
- 1 teaspoon fine sea salt
- 1 teaspoon ground cardamom
- 3/4 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes, more to taste
- 3/4 cup extra-virgin olive oil
INSTRUCTIONS
- Place the garlic in your food processor and process until the garlic is broken into tiny pieces.
- Add the cilantro, jalapeño (keep the seeds in case you want to make the sauce more spicy after tasting), salt, cardamom, cumin and red pepper flakes. Process until the mixture is all mixed together and very finely chopped.
- While running the food processor, slowly drizzle in the olive oil. Scrape down the sides and blend until the sauce is mostly smooth.
- Adjust to taste—for a spicier sauce, add the jalapeño seeds or additional red pepper flakes (1/4 teaspoon at a time) and blend again. Too bitter? You can add more salt or give the flavors some time to mellow. This sauce’s flavor transforms with time, so if it’s too spicy or you just don’t love it right off the bat, let it chill in the fridge and try it again in an hour.
Giada De Laurentiis Salmon Baked in Foil
4 (5 oz. each) salmon fillets
2 tsp. olive oil plus 2 Tbsp. oil (for the vegitalbe spice mixture)
salt and fresh ground pepper
3 tomatoes, chopped or 1 14 oz. can chopped tomatoes, drained
2 chopped shallots (or onions)
2 Tbsp. fresh lemon juice
1 tsp. dried oregano
1 tsp. dried thyme
1. Preheat oven to 400 degrees F.
2, Sprinkle salmon with the 2 tsp olive oil, salt, and pepper. Stir the tomatoes, shallots or onions, 2 Tbsp of oil, lemon jice, oregano, thyme, salt and pepper in a medium bowl to blend.
3. Place a salmon fillet, oiled side down, on top of a sheet of foil. Wrap the ends of the foil to form a spiral shape. spoon the tomato mixture over the salmon. Fold the side of the foil over the fish and tomato mixture, covering, completely seal the packets of foil closed. Place the foil packet on a heavy baking sheet Repeat until all of the salmon fillets have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large spatula, transfer the foil packets to plates and serve.
Sherri's Chocolate Frosting that I make again and again
Sherri's Chocolate Frosting
1/4 cup water
1/4 butter
1/4 cup light corn syrup
2 cups powdered sugar
1/2 cup powdered bittersweet chocolate like Ghiradelli brand
1/4 tsp. salt
1/2 tsp. vanilla
1. Bring the water to a boil. Remove from heat and beat in butter and corn syrup. Then add everything else. Mix until smooth.
2. I like pouring the frosting over a bundt cake making nice looking drips down the outside and inside of the cake.
1/4 cup water
1/4 butter
1/4 cup light corn syrup
2 cups powdered sugar
1/2 cup powdered bittersweet chocolate like Ghiradelli brand
1/4 tsp. salt
1/2 tsp. vanilla
1. Bring the water to a boil. Remove from heat and beat in butter and corn syrup. Then add everything else. Mix until smooth.
2. I like pouring the frosting over a bundt cake making nice looking drips down the outside and inside of the cake.
Cartoon showing people connecting
Friday, January 11, 2013
Homemade pretzels!
This is from a magazine called Family Fun. I like the magazine's name because having a family should be fun!
1 pound loaf frozen bread dough (or make your own)
4 cups warm water
1 1/2 Tbsp. baking soda
1 egg
1 Tbp. water
coarse salt like Morton's coarse kosher salt
1. Thaw the bread dough but do not let it rise.
Heat the oven to 450 degrees. Using a sharp divide he dough into 8 pieces. Roll each piece into an 18-inch rope on a dry, unfloured surface. Shape the dough in a pretzel or any other shape and pinch the seams tightly.
2. In a large bowl, mix together the 4 cups of warm water and the baking soda. In a small bowl, whisk together the egg and 1 Tbsp. of water. Lightly spray a baking sheet (2 if needed) with nonstick spray and set aside.
3. Carefully dip the dough letter into the baking soda and water mixture and place them on the prepared baking sheets. Brush them with the whisked egg and sprinkle with salt. Bake for 9 to 11 minutes or until medium brown. Makes about 8 pretzels.
1 pound loaf frozen bread dough (or make your own)
4 cups warm water
1 1/2 Tbsp. baking soda
1 egg
1 Tbp. water
coarse salt like Morton's coarse kosher salt
1. Thaw the bread dough but do not let it rise.
Heat the oven to 450 degrees. Using a sharp divide he dough into 8 pieces. Roll each piece into an 18-inch rope on a dry, unfloured surface. Shape the dough in a pretzel or any other shape and pinch the seams tightly.
2. In a large bowl, mix together the 4 cups of warm water and the baking soda. In a small bowl, whisk together the egg and 1 Tbsp. of water. Lightly spray a baking sheet (2 if needed) with nonstick spray and set aside.
3. Carefully dip the dough letter into the baking soda and water mixture and place them on the prepared baking sheets. Brush them with the whisked egg and sprinkle with salt. Bake for 9 to 11 minutes or until medium brown. Makes about 8 pretzels.
Andouille Sausage Soup
1 1/2 lb. Andouille sausage cut in 1/2" slices
4 cloves of garlic minced
2 large yellow onions chopped
1 16oz. can Italian pear tomatoes chopped
1 1/2 quarts beef stock or broth (Sherri uses 6 cans of beef broth for this)
1 green bell pepper
1 bunch of parsley
1/2 tsp. black pepper
1/2 tsp basil
1/2 tsp. thyme
1 medium zucchini-sliced
1 yellow squash-sliced
2 cups uncooked bow-tie noodles
1 1/2 cup Fenstra True Red wine
In a 5 or 6 quart soup pot, brown sausage on medium heat. Drain the fat. Add garlic, onion, an bell pepper; cook until limp. Add stock, tomatoes, Fenstra True Red, basil, thyme, pepper, and parsley. Simmer for 20 minutes. Add vegetables and noodles and simmer for 20 to 25 minutes more. For an extra touch add croutons and parmesan cheese when serving. Enjoy with the rest of the bottle of True Red and some french bread.Thursday, January 10, 2013
I like this potato salad with parsley recipe
Potato Salad
My mom used to have a binder of recipes collected from magazines. This is a recipe I found in a magazine called Real Simple. I like it because it isn't a creamy potato salad made with mayonnaise. It is lighter and fresher tasting.
1 1/2 pounds new potatoes
salt and black pepper
3 Tbsp. olive oil
2 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
1 cup parsley chopped
1. Place potatoes in a pot with water to cover with 1 tsp. salt. Simmer until tender about 15 to 18 minutes. Drain the water and run the potatoes under cold water to cool them. Cut them into quarters.
2. In a large bowl, whisk the oil, vinegar, mustard, 3/4 tsp. salt, and 1/4 tsp. pepper. Toss with the potatoes and parsley. This can be made a day in advance.
I also found this similar recipe in a cookbook about Texas cuisine called Cordon Bubba!
3 lbs. red-skinned potatoes, scrub but don't peel
1/4 cup cider vinegar
1 tsp. sugar
1 onion, diced
ground black pepper and salt to taste
3 Tbsp. chopped parsley or cilantro
dill seed
2 hard-boiled eggs
Cook and drain potatoes. Slice into 1/2 inch pieces. Cool slightly. Mix vinegar and sugar. Slice onions and separate into rings. Combine all ingredients, garnishing with parsley, dill seed and the hard-boiled eggs. Serves 6 to 8 people.
Recipes using green cabbage
I found this recipe for Caramelized Sauteed Cabbage online on the food network. It is an Ina Garten recipe. I was trying out plant based recipes after coming home from Lebanon and getting ready to go to Slovakia, where cabbage is a BIG deal. :)
1 small head white cabbage (about 2 1.2 pounds)
2 Tb. unsalted butter
1 1/2 tsp. salt
1/2 tsp. fresh ground pepper
Cut the cabbage in half and with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Melt the butter in a cast iron skillet. Add the cabbage, salt and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
Bayrische Wintergemuesesuppe
white cabbage, carrots, leeks, onion, parsnip, celery, bay leaf, salt, marjoram, peppercorns
Mary Ann's (the Realtor's) Green and Red Cabbage Soup
1 green cabbage
1/2 red cabbage
3 stalks of celery, chopped
16 oz. can of tomatoes
2 packages onion soup
salt and pepper to taste
if you add kidney beans and zucchini and tomatoes it can be like a minestrone
Green and red cabbage salad
8 oz. each green and red cabbage
3 scallions, sliced
1 cucumbers, peeled, seeded
1 grated carrot
3 Tbsp. rice wine vinegar
2 Tbsp. olive oi
1 Tbsp. grated orange zest
1/2 tsp salt
In a large bowl, combine cabbage, scallions, cucumber and carrot. In small bowl, whisk together vinegar, oil, orange zest and salt. Add dressing to vegetable mixture and toss to coat evenly. Cover; let stand 30 minutes to allow flavors to fully develop.
German Coleslaw
I like Kate's coleslaw recipe because it doesn't use mayonnaise.
Kate was one of my students at Vineyard High School in Livermore, CA. This recipe is from 2009.
1 medium head green cabbage, finely shredded
3 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1 1/2 tsp. celery seed
1 1/2 tsp. salt
3/4 cup vegetable oil
In a large bowl, combine cabbage and onions. In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.
Pickled Cabbage
2 1/2 cups shredded cabbage
1/2 medium green pepper, diced
1 celery rib, diced
3/4 cup sugar
1/2 cups vinegar
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp pepper
In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least one hour before serving. This recipe is from a web site called Taste of Home. It caught my attention because of the story behind the recipe. The author said that her mom picked up this recipe in Pennsylvania and always seemed to have this "slaw" in the fridge. She now keeps her own slaw in an old stoneware butter crock in the fridge. That sounds inviting and "gemutlich."
1 small head white cabbage (about 2 1.2 pounds)
2 Tb. unsalted butter
1 1/2 tsp. salt
1/2 tsp. fresh ground pepper
Cut the cabbage in half and with the cut-side down, slice it as thinly as possible around the core, as though you were making coleslaw. Discard the core.
Melt the butter in a cast iron skillet. Add the cabbage, salt and pepper and saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Season, to taste, and serve warm.
Bayrische Wintergemuesesuppe
white cabbage, carrots, leeks, onion, parsnip, celery, bay leaf, salt, marjoram, peppercorns
Mary Ann's (the Realtor's) Green and Red Cabbage Soup
1 green cabbage
1/2 red cabbage
3 stalks of celery, chopped
16 oz. can of tomatoes
2 packages onion soup
salt and pepper to taste
if you add kidney beans and zucchini and tomatoes it can be like a minestrone
Green and red cabbage salad
8 oz. each green and red cabbage
3 scallions, sliced
1 cucumbers, peeled, seeded
1 grated carrot
3 Tbsp. rice wine vinegar
2 Tbsp. olive oi
1 Tbsp. grated orange zest
1/2 tsp salt
In a large bowl, combine cabbage, scallions, cucumber and carrot. In small bowl, whisk together vinegar, oil, orange zest and salt. Add dressing to vegetable mixture and toss to coat evenly. Cover; let stand 30 minutes to allow flavors to fully develop.
German Coleslaw
I like Kate's coleslaw recipe because it doesn't use mayonnaise.
Kate was one of my students at Vineyard High School in Livermore, CA. This recipe is from 2009.
1 medium head green cabbage, finely shredded
3 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1 1/2 tsp. celery seed
1 1/2 tsp. salt
3/4 cup vegetable oil
In a large bowl, combine cabbage and onions. In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.
Pickled Cabbage
2 1/2 cups shredded cabbage
1/2 medium green pepper, diced
1 celery rib, diced
3/4 cup sugar
1/2 cups vinegar
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp pepper
In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least one hour before serving. This recipe is from a web site called Taste of Home. It caught my attention because of the story behind the recipe. The author said that her mom picked up this recipe in Pennsylvania and always seemed to have this "slaw" in the fridge. She now keeps her own slaw in an old stoneware butter crock in the fridge. That sounds inviting and "gemutlich."
Cherry tomato pasta is good warm or cold
This is from an Alice Water's cookbook. Alice Water's wrote a letter to the Livermore Park District Board of Directors to help us save the community garden. There was plan to put up a parking lot and move the garden to the outskirts of the town. The letter (and the physical presence of "save the garden" supporters and speakers and many signed petitions) helped keep the garden in it's place. The garden has since been made even larger! Thank you Alice. Thank you community.
2 baskets cherry tomatoes (about 5 cups)
1 cup extra virgin olive oil
1 Tbsp. red wine vinegar
fresh basil or parsley
salt and pepper
3/4 to 1 pound dry linguine
1 1/2 cups fresh bread crumbs
1. While a big pot of water heats to boiling, prepare the tomatoes. Slice the tomatoes in half. Put them in a big bowl and add the olive oil and vinegar. Chop some fresh basil and or parsley and add to the tomatoes. Season with salt and pepper. Sir and let it all sit for a while.
2. Cook the noodles and drain them, then add to the bowl of tomatoes.
3. Crunchy bread crumbs are very good added at the very end. Toast the fresh bread crumbs on a cookie sheet in the oven until browned and toss with a little olive oil. Mix into the noodles after adding the tomatoes. Mix well and serve onto plates, spooning the tomatoes and juices over the noodles.
2 baskets cherry tomatoes (about 5 cups)
1 cup extra virgin olive oil
1 Tbsp. red wine vinegar
fresh basil or parsley
salt and pepper
3/4 to 1 pound dry linguine
1 1/2 cups fresh bread crumbs
1. While a big pot of water heats to boiling, prepare the tomatoes. Slice the tomatoes in half. Put them in a big bowl and add the olive oil and vinegar. Chop some fresh basil and or parsley and add to the tomatoes. Season with salt and pepper. Sir and let it all sit for a while.
2. Cook the noodles and drain them, then add to the bowl of tomatoes.
3. Crunchy bread crumbs are very good added at the very end. Toast the fresh bread crumbs on a cookie sheet in the oven until browned and toss with a little olive oil. Mix into the noodles after adding the tomatoes. Mix well and serve onto plates, spooning the tomatoes and juices over the noodles.
This calzone recipe is from an Alice Water's cookbook
Calzone
Preheat your oven to 400 degrees in order to make a good crispy crust.
For the filling:
4 oz. goat cheese
7 oz. mozzarella cheese
slices of prosciutto
2 Tbsp. fresh chives
2 Tbsp. parsley
1 sprig each of fresh thyme and marjoram
2 cloves garlic
black pepper
optional: tomato paste and sliced black olives
For the calzone dough:
1/3 cup oil
2 cups of flour
1 tsp. salt
1 package active dry yeast dissolved in 2/3 cup warm (98 degrees) water.
Cover the bowl of warm water and yeast with a clean towel. Allow time for the yeast to bubble up. Add a bit of sugar to the warm water to encourage the yeast to bubble. Add the dissolved yeast, to a bigger bowl containing the flour and salt. Mix together and then add the oil. Put the towel over this bigger bowl and allow the dough to rise in a warm place.
1. Crumble the goat cheese and grate the mozzarella. Cut the prosciutto into matchstick-size pieces. Slice the chives and chop the parsley fine. Remove the leaves from the sprigs of thyme and marjoram and chop fine. Peel and chop the garlic cloves. Mix everything together in a bowl and add a pinch of black pepper.
2. Roll out the pizza dough into a circle about 14 inches across. Put the cheese filling on half of the dough circle, leaving a little space at the edges. Moisten the edges next to the cheese with a little water. Fold the other half of the dough over the filling to make the edges meet. Start at one end and fold the dough up onto itself, pressing and pinching each fold down and closed as you move around to the other end.
3. Lift onto a lightly oiled baking sheet and bake about 20 minutes in a pre-heated 400 degree oven until brown and crisp. When you take the calzone from the oven, brush with olive oil and serve right away.
4. Sometimes we add olives and tomato paste in the filling.
Preheat your oven to 400 degrees in order to make a good crispy crust.
For the filling:
4 oz. goat cheese
7 oz. mozzarella cheese
slices of prosciutto
2 Tbsp. fresh chives
2 Tbsp. parsley
1 sprig each of fresh thyme and marjoram
2 cloves garlic
black pepper
optional: tomato paste and sliced black olives
For the calzone dough:
1/3 cup oil
2 cups of flour
1 tsp. salt
1 package active dry yeast dissolved in 2/3 cup warm (98 degrees) water.
Cover the bowl of warm water and yeast with a clean towel. Allow time for the yeast to bubble up. Add a bit of sugar to the warm water to encourage the yeast to bubble. Add the dissolved yeast, to a bigger bowl containing the flour and salt. Mix together and then add the oil. Put the towel over this bigger bowl and allow the dough to rise in a warm place.
1. Crumble the goat cheese and grate the mozzarella. Cut the prosciutto into matchstick-size pieces. Slice the chives and chop the parsley fine. Remove the leaves from the sprigs of thyme and marjoram and chop fine. Peel and chop the garlic cloves. Mix everything together in a bowl and add a pinch of black pepper.
2. Roll out the pizza dough into a circle about 14 inches across. Put the cheese filling on half of the dough circle, leaving a little space at the edges. Moisten the edges next to the cheese with a little water. Fold the other half of the dough over the filling to make the edges meet. Start at one end and fold the dough up onto itself, pressing and pinching each fold down and closed as you move around to the other end.
3. Lift onto a lightly oiled baking sheet and bake about 20 minutes in a pre-heated 400 degree oven until brown and crisp. When you take the calzone from the oven, brush with olive oil and serve right away.
4. Sometimes we add olives and tomato paste in the filling.
Spaetzle are like homemade noodles
Spaetzle
3 whole eggs beaten and frothy
3 cups sifted flour
1 cup milk
1/4 tsp. nutmeg
salt
boiling salted water
In a bowl place flour, salt and nutmeg making a hole in these dry ingredients for the eggs and milk. Add the milk and eggs gradually beating after each addition. Then beat for a long time until the batter is smooth.
Put the dough in a Spaetzle maker and place over pot with boiling water. Slide basket back and forth allowing the dough to drop into the boiling water. Sir to keep the Spaetzle from sticking together; when they are done they will float to the top. Drain in a strainer. Spaetzle can be made in advanced and heated by frying in 3 tbsp. butter before serving.
3 whole eggs beaten and frothy
3 cups sifted flour
1 cup milk
1/4 tsp. nutmeg
salt
boiling salted water
In a bowl place flour, salt and nutmeg making a hole in these dry ingredients for the eggs and milk. Add the milk and eggs gradually beating after each addition. Then beat for a long time until the batter is smooth.
Put the dough in a Spaetzle maker and place over pot with boiling water. Slide basket back and forth allowing the dough to drop into the boiling water. Sir to keep the Spaetzle from sticking together; when they are done they will float to the top. Drain in a strainer. Spaetzle can be made in advanced and heated by frying in 3 tbsp. butter before serving.
What to do with Red Cabbage?
Red cabbage winter salad and dried fruits
1/2 red cabbage, salt, pepper, red wine vinegar, 4 dried apricots, 5 golden figs (Calimyrna, Smyrna), 5 dried pears, 5 prunes (or raisins), 1 tart, juicy apple (or persimmons or pomegranate seeds), 1-2 tablesppons canola, safflower or sunflower oil, ground cumin, 1/2 sugar (optional), 2 to 3 Tbsp. walnut pieces.
In a bowl, combine the cabbage, salt and pepper and vinegar to taste and toss well. Cover and let stand for at least 2 hours at room temp. or overnight in the fridge. Drain all but 1 Tbsp. of the liquid.
Add the apricots, figs, pears, prunes, and apple to the cabbage and toss well. Drizzle with 1 Tbsp. of the oil and add the cumin, sugar and salt and pepper to tast. Toss well, the taste and adjust the seasoning with additional oil, vinegar, cumin, sugar, salt and/or pepper.
Red Cabbage (called Rotkraut or Blaukraut in German)
Do you have to grow up with red cabbage to like it? My mom used to make red cabbage and serve with with Sauerbraten. I saw super finely chopped red cabbage at a church potluck after a German speaking service. After that I started chopping the cabbage finer when I make this red cabbage dish:
1 large red cabbage (2 lbs)
2 Tbsp. oil
1 onion, chopped
1 bay leaf
2 Tbsp.wine vinegar
1 cup water
1 Tbsp. sugar
1 green apple, peeled and diced
1 tsp. salt
dash ground cloves
1 beef bouillon cube
1. Remove the outer leaves of the cabbage. Cut in half. Remove the hard center core and wash thoroughly. Shred cabbage. I like to shred it fine.
2. In a large pan, heat oil, add onions, and cook until onions are lightly browned.
3. Add remaining ingredients, except bouillon cube. Cover and let simmer for 30 minutes over low heat. It will start to smell great!
4. Add beef bouillon cube and cook additional 30 minutes or until cabbage is done.
1/2 red cabbage, salt, pepper, red wine vinegar, 4 dried apricots, 5 golden figs (Calimyrna, Smyrna), 5 dried pears, 5 prunes (or raisins), 1 tart, juicy apple (or persimmons or pomegranate seeds), 1-2 tablesppons canola, safflower or sunflower oil, ground cumin, 1/2 sugar (optional), 2 to 3 Tbsp. walnut pieces.
In a bowl, combine the cabbage, salt and pepper and vinegar to taste and toss well. Cover and let stand for at least 2 hours at room temp. or overnight in the fridge. Drain all but 1 Tbsp. of the liquid.
Add the apricots, figs, pears, prunes, and apple to the cabbage and toss well. Drizzle with 1 Tbsp. of the oil and add the cumin, sugar and salt and pepper to tast. Toss well, the taste and adjust the seasoning with additional oil, vinegar, cumin, sugar, salt and/or pepper.
Red Cabbage (called Rotkraut or Blaukraut in German)
Do you have to grow up with red cabbage to like it? My mom used to make red cabbage and serve with with Sauerbraten. I saw super finely chopped red cabbage at a church potluck after a German speaking service. After that I started chopping the cabbage finer when I make this red cabbage dish:
1 large red cabbage (2 lbs)
2 Tbsp. oil
1 onion, chopped
1 bay leaf
2 Tbsp.wine vinegar
1 cup water
1 Tbsp. sugar
1 green apple, peeled and diced
1 tsp. salt
dash ground cloves
1 beef bouillon cube
1. Remove the outer leaves of the cabbage. Cut in half. Remove the hard center core and wash thoroughly. Shred cabbage. I like to shred it fine.
2. In a large pan, heat oil, add onions, and cook until onions are lightly browned.
3. Add remaining ingredients, except bouillon cube. Cover and let simmer for 30 minutes over low heat. It will start to smell great!
4. Add beef bouillon cube and cook additional 30 minutes or until cabbage is done.
Tuesday, January 8, 2013
To be a teacher takes patience?
Sometimes when people find out that I am a teacher they say I must be patient. I think qualities teachers use more often than patience are courage, fairness, intelligence, fearlessness, quick thinking. Teachers are probably more impatient that patient.
A mac and cheese recipe that is too good to lose
Macaroni and Cheese with a yummy bread crumb and garlic topping
Topping:
1 Tbsp butter
1 clove garlic, minced
2 Tbsp plain dry bread crumbs
1 Tbsp chopped parsley
Macaroni and Cheese:
10 oz. elbow macaroni (2 heaping cups)
2 1/2 cups milk
3 Tbsp butter
1/3 cup all-purpose flour
1 tsp dry mustard
1/2 salt
1/4 tsp black pepper
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded Swiss cheese
1/4 cup grated Parmesan cheese
1. For topping: In a microwave safe bowl, microwave butter on High for 45 seconds, or until melted. Stir in garlic; microwave on High for 15 seconds. Stir in bread crumbs; microwave on High for 1 minute, or until lightly toasted. Remove from microwave; stir in parsley. Set aside.
2. For macaroni and cheese: Start cooking pasta on stove top according to package directions. Meanwhile, in a 1 quart glass measure, microwave milk on High for 4 minutes, or until scalded.
3. This is the challenging part for me: Have the scalded milk ready. Melt butter in a deep sauce pan over medium heat. Add flour; whisk until smooth. I have had it get lumpy twice now and had to strain it. I think I need a better whisk or maybe I should use a fork. Cook for 2 minutes, whisking constantly. Whisk in scalded milk, mustard, salt and pepper; bring to a boil, whisking. Cook for 1 minute, or until slightly thickened. Remove from heat; whisk in cheeses until smooth.
4. Drain pasta; Mix cheese sauce and pasta together. Sprinkle with topping. Put the macaroni and cheese in a oven proof baking dish and under broiler about 4 inches from heat. Broil for 2 minutes, or until topping is golden. Let stand for 5 minutes before serving.
I cut this recipe out of a magazine. I think it was Family Circle or something similar. I laminated the recipe because we soon decided we wanted to be able to make it again and again.
Where are those healthy cookie recipes?
This recipe was on the back of a Trader Joe's Flaxseed meal bag. No Bake Energy Bites
I broght them to Katharina's house and she and her mom really liked them. When she came to visit me she made them in our kitchen. I love cooking together with family and friends.
1 cup rolled oats, 1/2 cup chocolate chips (I use chocolate powder), 1/2 cup ground flaxseed meal, 1/2 cup peanut butter (we used cashew butter because it isn't as strong a taste as peanut butter), 1/2 cup honey or maple syrup (we used honey), and 1 tsp. vanilla extract.
Combine all ingredients together in a bowl; form into 1" balls using your hands. Arrange bites on a baking sheeet and freeze until set, about 1 hour. Enjoy!
Oatmeal Peanut Butter Energy Bars (from Samantha at 5 Heart Home) I found this recipe after I came home from teaching in Beirut, Lebanon. I was looking for a snack to share with my adult students during break. They liked these.
1 cup nuts
1 cup old-fashioned oats
1/2 cup raisins
2 Tbsp. chia seeds
1/2 tsp. cinnamon
nutmeg
1/2 cup peanut butter
1/4 cup honey
1 tsp. vanilla extract
1. Pulse the nuts until finely ground. Add oats, raisins, chia seeds, cinnamon, and nutmeg to the nuts. Pulse five pulses to combine. Add the peanut butter, honey, and vanilla to the mix. Pulse until all are well blended, scraping the sides of the bowl.
2. Scrape the mix into an 8 by 8 baking dish; firmly press into an even layer. Cover and chill for two hours or until firm. Use a knife to slice into bars. Store leftovers in an airtight container in the fridge.
Martina Navratilova's Energy cookies. From Sunset, July 2008
1/3 cup honey
1/4 cup plain (not sweetened) soy milk
Unsweetened flaked or shredded dried coconut
1 cup regular (old-fashioned) rolled oats
1 Tbsp sesame seeds
1/4 cup nuts chopped (almonds, peanuts, walnuts, pecans or pine nuts)
4 dried figs, chopped (soak in water if necessary to make them soft and pliable)
1. Bring honey and soy milk in a medium saucepan to a boil over high heat; boil 1 minute. Set aside. Put coconut on a plate or in a shallow bowl and set aside.
2. In a food processor, pulse oats, sesame seeds, nuts, and figs until finely ground. Add to honey mixture in saucepan and stir together. Wet your hands with water and roll 1 Tbsp. sized portions of mixture into balls; then roll in coconut.
Yield makes 14 to 16 ball shaped cookies. Prep and cook time is about 15 minutes.
This quote from Martina was included in the recipe. "I make these from a mixture of figs, nuts, sesame seeds, and oatmeal--uncooked and organic. They keep me going at matches, where sometimes you still find players drinking sodas, of all things, and I snack on them before and during a workout."
Date cookies (similar to Rice Crispy Treats but better and shaped into balls)
These aren't healthy because they have SO much sugar. I substituted honey and it worked.
3/4 cup honey (or 1 cup sugar)
1/2 cup coconut oil (or 1/2 cup Crisco)
1/2 lb. dates pitted and chopped
1 egg
1/2 tsp. vanilla
rice crispy cereal
coconut
1. Cook honey, chopped dates, with beaten egg for 10 minutes over moderate heat. Remove from heat and add 1/2 tsp vanilla and 2 cups rice crispy cereal. Shape into balls and roll in coconut.
I broght them to Katharina's house and she and her mom really liked them. When she came to visit me she made them in our kitchen. I love cooking together with family and friends.
1 cup rolled oats, 1/2 cup chocolate chips (I use chocolate powder), 1/2 cup ground flaxseed meal, 1/2 cup peanut butter (we used cashew butter because it isn't as strong a taste as peanut butter), 1/2 cup honey or maple syrup (we used honey), and 1 tsp. vanilla extract.
Combine all ingredients together in a bowl; form into 1" balls using your hands. Arrange bites on a baking sheeet and freeze until set, about 1 hour. Enjoy!
Oatmeal Peanut Butter Energy Bars (from Samantha at 5 Heart Home) I found this recipe after I came home from teaching in Beirut, Lebanon. I was looking for a snack to share with my adult students during break. They liked these.
1 cup nuts
1 cup old-fashioned oats
1/2 cup raisins
2 Tbsp. chia seeds
1/2 tsp. cinnamon
nutmeg
1/2 cup peanut butter
1/4 cup honey
1 tsp. vanilla extract
1. Pulse the nuts until finely ground. Add oats, raisins, chia seeds, cinnamon, and nutmeg to the nuts. Pulse five pulses to combine. Add the peanut butter, honey, and vanilla to the mix. Pulse until all are well blended, scraping the sides of the bowl.
2. Scrape the mix into an 8 by 8 baking dish; firmly press into an even layer. Cover and chill for two hours or until firm. Use a knife to slice into bars. Store leftovers in an airtight container in the fridge.
Martina Navratilova's Energy cookies. From Sunset, July 2008
1/3 cup honey
1/4 cup plain (not sweetened) soy milk
Unsweetened flaked or shredded dried coconut
1 cup regular (old-fashioned) rolled oats
1 Tbsp sesame seeds
1/4 cup nuts chopped (almonds, peanuts, walnuts, pecans or pine nuts)
4 dried figs, chopped (soak in water if necessary to make them soft and pliable)
1. Bring honey and soy milk in a medium saucepan to a boil over high heat; boil 1 minute. Set aside. Put coconut on a plate or in a shallow bowl and set aside.
2. In a food processor, pulse oats, sesame seeds, nuts, and figs until finely ground. Add to honey mixture in saucepan and stir together. Wet your hands with water and roll 1 Tbsp. sized portions of mixture into balls; then roll in coconut.
Yield makes 14 to 16 ball shaped cookies. Prep and cook time is about 15 minutes.
This quote from Martina was included in the recipe. "I make these from a mixture of figs, nuts, sesame seeds, and oatmeal--uncooked and organic. They keep me going at matches, where sometimes you still find players drinking sodas, of all things, and I snack on them before and during a workout."
Date cookies (similar to Rice Crispy Treats but better and shaped into balls)
These aren't healthy because they have SO much sugar. I substituted honey and it worked.
3/4 cup honey (or 1 cup sugar)
1/2 cup coconut oil (or 1/2 cup Crisco)
1/2 lb. dates pitted and chopped
1 egg
1/2 tsp. vanilla
rice crispy cereal
coconut
1. Cook honey, chopped dates, with beaten egg for 10 minutes over moderate heat. Remove from heat and add 1/2 tsp vanilla and 2 cups rice crispy cereal. Shape into balls and roll in coconut.
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