Baked Sweet Potato Home Fries
Ingredients:
2 lbs. sweet potaoes, peeled, cut into chunks
2 tbs. olive oil
1 tsp rosemary
1/2 tsp. salt
1/2 tsp. black pepper, ground
1/2 tsp. cumin
1/2 tsp. ginger, ground
1 can Pam spray
Preheat oven to 425 degrees.
Peel and cut up the sweet potatoes, drop into a pan of water and set aside. Add the spices to a bowl and mix together. Now spray a 13" x by 9" bowl with Pam. Dry the potatoes and put into the oven bowl, pour on the olive oil and then sprinkle on the spices. Use your hands to toss the potatoes to cover them with the oil and spices. Put in the oven and bake for 25 minute. About half way thru the cooking time, take out of the oven and use a flipper to get under and toss again to coat them with the oil once more and put back in the oven.
Monday, June 29, 2009
Wednesday, June 17, 2009
Bread, muffins, scones
Pumpkin Pecan Low Fat Muffins
Ingredients:
Topping:
2 Tbs. pecans, chopped
1 1/2 Tbs. brown sugar
-----------
Muffin dry ingredients:
1 3/4 cups all purpose flour
1/2 cup brown sugar, packed
1/2 cup oat bran
1 Tbs. baking powder
----------
Muffin wet ingredients:
2/3 cup can pumpkin
2 egg whites
1 cup milk, fat free
1 tsp. vanilla
----------
1 can Pam spray
Preheat oven to 350 degrees.
First make your topping, breaking up the pecans and mix the sugar and combine and set aside. Next for your dry ingredients add the flour, sugar, oat bran and baking powder, blend together and set aside. Now mix the wet ingredients, pumpkin, egg whites, milk, and vanilla, blend together and add to the dry ingredients and mix to moisten everything. Take your muffin tin and spray it with Pam or do as i do, use the silicon cups, which set inside the muffin tin openings. If your using the tin without the inserts, fill about 3/4 full, if your using the silicon cups, fill to the top. Next sprinkle the topping mix on to the the muffins and bake in a 350 degree oven. The cooking time for the tin is approximately 15 minutes, the silicon cups are filled more, they will take approximately 20 minutes. Remove from the oven and test with a toothpick. If done, let cool for a few minutes. Than remove and serve or store.
Strawberry Oatmeal Low Fat Muffins
Ingredients:
1 1/4 cup fat free milk
2 tsp. lemon juice
1 1/4 cup oatmeal
1 1/4 cup all purpose flour
1/3 cup sugar
1 tbs. baking powder
1/4 tsp. baking soda
3 tbs. strawberry butter
2 egg whites
1 tsp. vanilla extract
1 1/4 cup fresh strawberries
sugar for coating the muffins
Preheat oven to 350 degrees.
Measure milk and add the lemon juice to it and set aside for about 10 minutes. This will create a butter milk. While that's waiting, in another bowl measure out your flour, sugar, baking powder and baking soda. In another bowl measure out your oatmeal and add the buttermilk, stir to moisten and let sit for five minutes. While that is sitting get your muffin tin greased or in my case i put silicon muffin sleeves in the tin. Cut your strawberries into bite size pieces and set aside. Now add your buttermilk and oat mixture to your flour mixture and stir. Next add the strawberry butter, egg whites and vanilla extract. Stir to get everything incorporated and moistened. Fold in your strawberries and now your ready for your tin. Fill your muffin tin approximately 3/4 of the way, if your using the silicon sleeves, you'll fill them to just about the top. Now sprinkle a little sugar on top of each muffin. Put the muffins in the preheated oven and bake at 350 degrees for 32 minutes if you using the silicon sleeves, if your using the tins without the sleeves, the volume of batter is less and will cook for about 21 minutes. When you take them out of the oven, slide a toothpick into one to make sure they are done. Let them cool in the pan, before removing. This will make 12 muffins.
posted 6/17/09
Ingredients:
Topping:
2 Tbs. pecans, chopped
1 1/2 Tbs. brown sugar
-----------
Muffin dry ingredients:
1 3/4 cups all purpose flour
1/2 cup brown sugar, packed
1/2 cup oat bran
1 Tbs. baking powder
----------
Muffin wet ingredients:
2/3 cup can pumpkin
2 egg whites
1 cup milk, fat free
1 tsp. vanilla
----------
1 can Pam spray
Preheat oven to 350 degrees.
First make your topping, breaking up the pecans and mix the sugar and combine and set aside. Next for your dry ingredients add the flour, sugar, oat bran and baking powder, blend together and set aside. Now mix the wet ingredients, pumpkin, egg whites, milk, and vanilla, blend together and add to the dry ingredients and mix to moisten everything. Take your muffin tin and spray it with Pam or do as i do, use the silicon cups, which set inside the muffin tin openings. If your using the tin without the inserts, fill about 3/4 full, if your using the silicon cups, fill to the top. Next sprinkle the topping mix on to the the muffins and bake in a 350 degree oven. The cooking time for the tin is approximately 15 minutes, the silicon cups are filled more, they will take approximately 20 minutes. Remove from the oven and test with a toothpick. If done, let cool for a few minutes. Than remove and serve or store.
Strawberry Oatmeal Low Fat Muffins
Ingredients:
1 1/4 cup fat free milk
2 tsp. lemon juice
1 1/4 cup oatmeal
1 1/4 cup all purpose flour
1/3 cup sugar
1 tbs. baking powder
1/4 tsp. baking soda
3 tbs. strawberry butter
2 egg whites
1 tsp. vanilla extract
1 1/4 cup fresh strawberries
sugar for coating the muffins
Preheat oven to 350 degrees.
Measure milk and add the lemon juice to it and set aside for about 10 minutes. This will create a butter milk. While that's waiting, in another bowl measure out your flour, sugar, baking powder and baking soda. In another bowl measure out your oatmeal and add the buttermilk, stir to moisten and let sit for five minutes. While that is sitting get your muffin tin greased or in my case i put silicon muffin sleeves in the tin. Cut your strawberries into bite size pieces and set aside. Now add your buttermilk and oat mixture to your flour mixture and stir. Next add the strawberry butter, egg whites and vanilla extract. Stir to get everything incorporated and moistened. Fold in your strawberries and now your ready for your tin. Fill your muffin tin approximately 3/4 of the way, if your using the silicon sleeves, you'll fill them to just about the top. Now sprinkle a little sugar on top of each muffin. Put the muffins in the preheated oven and bake at 350 degrees for 32 minutes if you using the silicon sleeves, if your using the tins without the sleeves, the volume of batter is less and will cook for about 21 minutes. When you take them out of the oven, slide a toothpick into one to make sure they are done. Let them cool in the pan, before removing. This will make 12 muffins.
posted 6/17/09
Tuesday, June 16, 2009
Recipes - entree's
Slow Roasted Leg Of Lamb
ingredients:
5 to 7 lb. leg of lamb
1 tsp. salt
1/4 tsp. black pepper
2 tsp. rosemary
2 tsp. garlic garnie
1 tsp. thyme
1 tsp. oregano
1 tsp. basil
1 can beef broth
1 can of beer, Genesee Cream Ale ( or your favorite beer )
Bisto or instant roux
Preheat oven to 250 degrees F.
Mix together the salt, black pepper, rosemary, garlic garnie, thyme, oregano and basil. Coat the leg of lamb with the spice blend and put in a large roasting pan. Mix the beer and beef broth and pour into the roasting pan around the lamb not over it or it will wash the spices off. Put the lid on ( or cover with foil ) and let it roast for 5 hours, than take the lid off and baste with the liquid. Bake for 1 more hour basting every so often. The last 10 minutes turn the broiler on to let it get a bit of a crust. After this take it out of the oven and put the lamb on a plate to rest and put the roasting pan over top of a burner and add Bisto or instant roux and stir into the broth until comes to a boil and thickens up. This will give you a nice gravy to pour over your lamb. The left over gravy put in the refrigerator and the next day you can remove the fat that floats to the surface and sets up.
posted 6/16/09
Thursday, June 11, 2009
Recipes - Appetizers
Cajun Potato Wedges
Ingredients:
2lbs. baking potatoes medium size, peeled & cut into wedges
3 Tbs. olive oil
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/2 tsp. oregano
1 Tbs. parsley
1 Tbs. barbecue rub ( you can use Emeril's, Paul Prudhomme's or any other brand )
barbecue sauce
Preheat the oven to 400 degrees. Peel the potatoes and cut into wedges ( i get 4 per potato ) and drop into a pot of water, and than set aside. In a small bowl add the garlic powder, onion powder, salt, pepper, cayenne pepper, oregano and parsley and blend together and set aside. Now rinse and drain the potatoes and pat dry. Lay the potatoes in a 13" x 9" pan, pour the oil on and than the spices, toss by hand to coat them as evenly as possible. Spread the potatoes out as much as you can, so that their not laying on top of each other, and sprinkle with the barbecue rub. Bake for 50 minutes, but at 25 minutes toss them around with a flipper to coat with oil, trying not to break them up. Cook for the last 25 minutes. Serve with a barbecue sauce for dipping, either store bought or your own homemade. posted 6/12/09
Scotch Pancakes
Ingredients:
3/4 cup all purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1 Tbs. sugar
salt, pinch
1 egg, large - beaten
1 tsp. Mrs. Buttersworth syrup or golden syrup
5 Tbs. ( or more if needed ) milk, fat free
1/2 tsp. vanilla extract
margarine, lard or suet to grease the griddle ( i use Pam spray )
To a large bowl add the flour, cream of tartar, baking soda, sugar and salt, stir to blend. In a smaller separate bowl add the egg and beat it, add the Mrs. Buttersworth, milk and the vanilla and blend. Add the wet ingredients to the dry and mix. This should be a pouring batter, but not to thin. Heat your griddle to a medium heat and grease the griddle. Pour on the batter, i use a soup ladle, but not completely filled to do one first. You want them to be about 3" in diameter. Once you have your heat level and ladle quantity, go ahead and start doing a few at a time. As they get done, put them in a warm oven, if your going to serve them now, or on a clean cloth to cool down , if your serving them later. These will be a little more cake like and thicker than American pancakes. You can serve with just butter, or jam or both. We use strawberry butter on ours. Their good served at room temperature or warmed. posted 7/6/09
Scottish Crumpets
Ingredients:
1 egg, large
4 oz. milk, fat free
1 oz. milk, fat free
1/2 cup all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
salt, pinch
Beat the egg and than add the sugar and beat to blend. Now add the 4 oz. of milk to the egg mixture. Than measure the flour and add to the wet ingredients and blend. After that take the 1 oz. of milk and put into a small bowl and add the baking soda and cream of tartar so that it can dissolve, add to the wet mixture and add a pinch of salt and blend. Heat up a griddle on medium heat. When the griddle is hot pour a small scope of the batter, about a 5" diameter. Cook until the bottom surface is golden brown, there should be lots of bubbles on the top surface. Flip and cook the other side and brown. The crumpets should be thin similar to a crepe. If your serving them now,put on a plate and keep in a warm oven, until their all done. If their for later, lay on a clean cloth to cool. Serve with butter or jam or both. These are excellent for breakfast, a tea, a brunch or as a snack. Their good served at room temperature or warmed. posted 7/6/09
Steak and Sausage Pie
Ingredients:
1 lb. beef cubes
1 lb. Scottish bangers ( or sausage of your choice )
4 Tbs. all purpose flour
1 Tbs. barbecue rub ( i use my own, but you can use Paul Prudhomme's or Emerils etc. )
2 Tbs. olive oil
2 Tbs. olive oil
2 large onions, chopped
1 can of beer ( i use Genesee Cream Ale, but you can use other kinds )
1 can beef broth
water
3 tbs. Bisto ( a British item, gravy granules )
1 sheet of puff pastry
2 Tbs. milk
mashed potatoes
Mix the flour and barbecue rub and coat the beef cubes, than set aside. Add the 2 tbs. of oil to the frying pan and heat to medium, than add the beef cubes a few at a time so as not to crowd the pan and brown them, setting them aside until all are browned. Add the beef cubes and the bangers to a crock pot and set aside. Add the other 2 tbs. of oil to the pan and heat up, than add the onions and saute until their soft, approximately 10 minutes, than add to the crock pot. Next pour the can of beer and the can of beef broth into the crock pot. Now add water to bring the level up to 2 inches below the rim and add the Bisto. The Bisto at this point is not going to stir in so don't worry about it floating. Turn onto high for about 1/2 hour, than you can stir the Bisto and it will go into the liquid easier, than turn it to low and let it cook all day, about 8 hours. You can also wait until it's done and add the Bisto at the end and let it cook for another 10 minutes. At this time turn the oven on and set it for 400 degrees and while it's heating up roll out one sheet of your puff pastry to fit either one big pan or 2 small pans. I use to pans about 2 inches deep and about 6" x 8". Now turn off the crock pot and use a slotted spoon and remove the beef and sausage from the crock pot and divide between the 2 pans or put in the one big pan and than use a ladle to put some of the gravy and onions in each pan. Don't put so much that you cover the beef. Now put your sheets of puff pastry over the 2 pans or the one and brush the pastry with a little milk and put them in the oven and bake about 25 minutes or until golden brown. Since i do two i set the one aside to cool and put it in the refrigerator to eat another day. Turn the crock pot back on and let it heat the rest of the gravy. While the pie is baking i either have my mashed potatoes already cooking or they may be almost done in which case, they'll sit until the pie is almost ready and I'll warm the the potatoes up in the microwave. If you do 2 pans, each pan will serve 2. Divide the pie and plate it and put a serving of mashed potatoes along side and ladle some of the gravy on the potatoes and i also put some of the gravy on top of my pastry, but my wife doesn't. posted 6/11/09
Tropical Bruschetta
Ingredients:
1 cup red bell pepper, chopped
1/2 red onion, chopped
1 Tbs. sugar
1/4 tsp. cayenne pepper
3 Tbs. cilantro, chopped
1 Tbs. lime juice
2 cups cantaloupe, cut into small chunks
1 loaf bread - mini Italian ( you can also use baguette or your choice )
10 to 12 0z. brie, cut into slices
Chill the brie in the freezer. Preheat the broiler. Add the red bell pepper, onion, sugar, cayenne pepper, cilantro, lime juice and cantaloupe to a bowl and mix. Put in the refrigerator to chill. Slice the bread and lightly toast the bread on one side, turn and top with the brie. But the toast back under the broiler to melt the brie. Than top with some of the salsa and serve. Serves approximately 4. posted 6/15/09
Welsh Rarebit
Ingredients:
2Tbs. butter
1 1/4 tsp. mustard, brown
salt, pinch or to your taste
black pepper, a couple of grinds
1 Tbs. breadcrumbs
1/4 cup beer ( i use Genesee cream ale )
1 cup cheddar cheese, shredded ( sometimes I'll switch to a different cheese for variety )
1 egg yoke
3 pieces of bread for toasting
Take a pan and add the butter on a medium heat and when melted, remove from the heat. Add the mustard, salt, pepper, breadcrumbs and beer, stir to blend. Now add the cheese and the egg yoke. Put the bread in the toaster. While the bread is toasting, put the pan back on the burner at a medium heat and continue heating up, but you have to stir continuously so that the egg doesn't scramble. When the cheese melts and it starts thickening up, remove from the burner. Plate the toast and ladle the cheese over top of the toast and spread to cover. Serves 1
Ingredients:
2lbs. baking potatoes medium size, peeled & cut into wedges
3 Tbs. olive oil
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/2 tsp. oregano
1 Tbs. parsley
1 Tbs. barbecue rub ( you can use Emeril's, Paul Prudhomme's or any other brand )
barbecue sauce
Preheat the oven to 400 degrees. Peel the potatoes and cut into wedges ( i get 4 per potato ) and drop into a pot of water, and than set aside. In a small bowl add the garlic powder, onion powder, salt, pepper, cayenne pepper, oregano and parsley and blend together and set aside. Now rinse and drain the potatoes and pat dry. Lay the potatoes in a 13" x 9" pan, pour the oil on and than the spices, toss by hand to coat them as evenly as possible. Spread the potatoes out as much as you can, so that their not laying on top of each other, and sprinkle with the barbecue rub. Bake for 50 minutes, but at 25 minutes toss them around with a flipper to coat with oil, trying not to break them up. Cook for the last 25 minutes. Serve with a barbecue sauce for dipping, either store bought or your own homemade. posted 6/12/09
Scotch Pancakes
Ingredients:
3/4 cup all purpose flour
1 tsp. cream of tartar
1/2 tsp. baking soda
1 Tbs. sugar
salt, pinch
1 egg, large - beaten
1 tsp. Mrs. Buttersworth syrup or golden syrup
5 Tbs. ( or more if needed ) milk, fat free
1/2 tsp. vanilla extract
margarine, lard or suet to grease the griddle ( i use Pam spray )
To a large bowl add the flour, cream of tartar, baking soda, sugar and salt, stir to blend. In a smaller separate bowl add the egg and beat it, add the Mrs. Buttersworth, milk and the vanilla and blend. Add the wet ingredients to the dry and mix. This should be a pouring batter, but not to thin. Heat your griddle to a medium heat and grease the griddle. Pour on the batter, i use a soup ladle, but not completely filled to do one first. You want them to be about 3" in diameter. Once you have your heat level and ladle quantity, go ahead and start doing a few at a time. As they get done, put them in a warm oven, if your going to serve them now, or on a clean cloth to cool down , if your serving them later. These will be a little more cake like and thicker than American pancakes. You can serve with just butter, or jam or both. We use strawberry butter on ours. Their good served at room temperature or warmed. posted 7/6/09
Scottish Crumpets
Ingredients:
1 egg, large
4 oz. milk, fat free
1 oz. milk, fat free
1/2 cup all purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
salt, pinch
Beat the egg and than add the sugar and beat to blend. Now add the 4 oz. of milk to the egg mixture. Than measure the flour and add to the wet ingredients and blend. After that take the 1 oz. of milk and put into a small bowl and add the baking soda and cream of tartar so that it can dissolve, add to the wet mixture and add a pinch of salt and blend. Heat up a griddle on medium heat. When the griddle is hot pour a small scope of the batter, about a 5" diameter. Cook until the bottom surface is golden brown, there should be lots of bubbles on the top surface. Flip and cook the other side and brown. The crumpets should be thin similar to a crepe. If your serving them now,put on a plate and keep in a warm oven, until their all done. If their for later, lay on a clean cloth to cool. Serve with butter or jam or both. These are excellent for breakfast, a tea, a brunch or as a snack. Their good served at room temperature or warmed. posted 7/6/09
Steak and Sausage Pie
Ingredients:
1 lb. beef cubes
1 lb. Scottish bangers ( or sausage of your choice )
4 Tbs. all purpose flour
1 Tbs. barbecue rub ( i use my own, but you can use Paul Prudhomme's or Emerils etc. )
2 Tbs. olive oil
2 Tbs. olive oil
2 large onions, chopped
1 can of beer ( i use Genesee Cream Ale, but you can use other kinds )
1 can beef broth
water
3 tbs. Bisto ( a British item, gravy granules )
1 sheet of puff pastry
2 Tbs. milk
mashed potatoes
Mix the flour and barbecue rub and coat the beef cubes, than set aside. Add the 2 tbs. of oil to the frying pan and heat to medium, than add the beef cubes a few at a time so as not to crowd the pan and brown them, setting them aside until all are browned. Add the beef cubes and the bangers to a crock pot and set aside. Add the other 2 tbs. of oil to the pan and heat up, than add the onions and saute until their soft, approximately 10 minutes, than add to the crock pot. Next pour the can of beer and the can of beef broth into the crock pot. Now add water to bring the level up to 2 inches below the rim and add the Bisto. The Bisto at this point is not going to stir in so don't worry about it floating. Turn onto high for about 1/2 hour, than you can stir the Bisto and it will go into the liquid easier, than turn it to low and let it cook all day, about 8 hours. You can also wait until it's done and add the Bisto at the end and let it cook for another 10 minutes. At this time turn the oven on and set it for 400 degrees and while it's heating up roll out one sheet of your puff pastry to fit either one big pan or 2 small pans. I use to pans about 2 inches deep and about 6" x 8". Now turn off the crock pot and use a slotted spoon and remove the beef and sausage from the crock pot and divide between the 2 pans or put in the one big pan and than use a ladle to put some of the gravy and onions in each pan. Don't put so much that you cover the beef. Now put your sheets of puff pastry over the 2 pans or the one and brush the pastry with a little milk and put them in the oven and bake about 25 minutes or until golden brown. Since i do two i set the one aside to cool and put it in the refrigerator to eat another day. Turn the crock pot back on and let it heat the rest of the gravy. While the pie is baking i either have my mashed potatoes already cooking or they may be almost done in which case, they'll sit until the pie is almost ready and I'll warm the the potatoes up in the microwave. If you do 2 pans, each pan will serve 2. Divide the pie and plate it and put a serving of mashed potatoes along side and ladle some of the gravy on the potatoes and i also put some of the gravy on top of my pastry, but my wife doesn't. posted 6/11/09
Tropical Bruschetta
Ingredients:
1 cup red bell pepper, chopped
1/2 red onion, chopped
1 Tbs. sugar
1/4 tsp. cayenne pepper
3 Tbs. cilantro, chopped
1 Tbs. lime juice
2 cups cantaloupe, cut into small chunks
1 loaf bread - mini Italian ( you can also use baguette or your choice )
10 to 12 0z. brie, cut into slices
Chill the brie in the freezer. Preheat the broiler. Add the red bell pepper, onion, sugar, cayenne pepper, cilantro, lime juice and cantaloupe to a bowl and mix. Put in the refrigerator to chill. Slice the bread and lightly toast the bread on one side, turn and top with the brie. But the toast back under the broiler to melt the brie. Than top with some of the salsa and serve. Serves approximately 4. posted 6/15/09
Welsh Rarebit
Ingredients:
2Tbs. butter
1 1/4 tsp. mustard, brown
salt, pinch or to your taste
black pepper, a couple of grinds
1 Tbs. breadcrumbs
1/4 cup beer ( i use Genesee cream ale )
1 cup cheddar cheese, shredded ( sometimes I'll switch to a different cheese for variety )
1 egg yoke
3 pieces of bread for toasting
Take a pan and add the butter on a medium heat and when melted, remove from the heat. Add the mustard, salt, pepper, breadcrumbs and beer, stir to blend. Now add the cheese and the egg yoke. Put the bread in the toaster. While the bread is toasting, put the pan back on the burner at a medium heat and continue heating up, but you have to stir continuously so that the egg doesn't scramble. When the cheese melts and it starts thickening up, remove from the burner. Plate the toast and ladle the cheese over top of the toast and spread to cover. Serves 1
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