Thursday, September 6, 2007
Shrimp Kabobs with Veggie Cous Cous
1 lb. shrimp, peeled and de-veined
1 red bell pepper
1 green bell pepper
1 medium onion
1/4 honey mustard (I just mixed Dijon and honey)
1.5 cups cous cous
2 cups chicken stock
1 cup of water
1 Tbsp. olive oil
1) Chop 2/3 of the peppers and the onions into large chunks for the kabobs, the other 1/3 of the veggies should be chopped fine for the cous cous.
2) Skewer the shrimp and veggies on wooden skewers
3) In a medium sauce pan saute the remaining 1/3 of veggies with olive oil. When the veggies are tender add the water and chicken stock. Bring to a boil.
4) Brush the kabobs with the honey mustard and set aside.
5) When then liquid has come to a full boil, add the cous cous and remove from heat for 5 minutes.
6) Place kabobs on the grill or under the broiler and cook until shrimp is pink all over (about 2 minutes on each side.
Wednesday, September 5, 2007
Jerk Chicken Marinade
2 Tbsp. olive oil
Juice of a lime
1/4 brown sugar
pinch of cayenne
1 tsp. allspice
1 Tbsp. chili powder
1/2 tsp. rosemary
Marinate chicken for at least one hour and up to overnight. Grill until juices run clear.
This was enough marinade for three boneless skinless chicken breast. I cut each breast in half to make 6 pieces of chicken.
Black Beans and Rice
3 cups steamed white rice
3 cups cooked black beans (see post below for recipe)
1/2 onion, diced fine
salt and pepper
In a large skillet saute onion in olive oil, add beans and rice and combine together.
The corn bread wasn't great. I am trying to find the exact recipe that taste like cornbread we had in Amish country. Today's attempt was something I heard from our waitress at The Barn restaurant on a recent visit. She told us they mixed their cornbread with yellow cake mix. I used one recipe (per box directions) of corn bread mix and one yellow cake mix. This worked out pretty well...but it tasted a lot more like cake than it did cornbread. So I am going to attempt again and make both the corn bread batter and from scratch yellow cake mix and do equal parts of each. I will surely report back.
Monday, September 3, 2007
Robert and I both love the sour cream doughnuts you can find at Krispy Kreme but we don't have one nearby. So, I decided I would try and make sour cream doughnuts on my own. I found this recipe from Cook's Recipe website. They were easy to make, I made the dough the night before and fried the doughnuts and doughnut holes in the morning. These are good for cake doughnuts but didn't have the richness, moistness and tangy taste that I was looking for. I didn't change the recipe at all, if I try this recipe again I may use more sour cream and less egg to try and replicate the texture and taste we desire.
Sour Cream Doughnuts
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs1 1/4 cups granulated sugar1 cup (8-ounces) sour cream
Vegetable oil for frying
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Measure and whisk together the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
In a large mixing bowl, beat eggs well with an electric mixer, slowly add the sugar, beating constantly. Add the sour cream, mixing well. Stir in the flour mixture just until well blended. Chill dough for several hours or overnight.
Preheat deep-fat fryer or Dutch oven to 375*F (190*C).
Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a floured doughnut cutter. Allow doughnuts to set for 10 minutes.
Using a pancake turner (dipped first in the hot oil) carefully slide 2 or 3 doughnuts into the hot oil, making sure not to crowd the pan. Fry until golden brown, about 2 to 3 minutes per side. Remove doughnuts using tongs or wire-mesh strainer. Drain on paper towels.
Combine the glaze ingredients together in a small bowl, mixing well.
Dip warm doughnuts into glaze on both sides and allow excess to drip off. Place doughnuts on wire racks to dry. ( Be sure to place waxed paper beneath the racks to catch any drips.)
Makes about 2 dozen doughnuts.
8 oz. pasta of choice (I used penne tonight)
1 head of cauliflower, chopped rough
4 cloves of garlic, sliced or minced fine
Crushed red pepper flakes (about 1/2 tsp.)
2-3 Tbsp. olive oil
Peccorino Romano or Parmesan Cheese
1) Bring water to boil in a large pot, add salt and pasta.
2) Five minutes into the cooking, add the cauliflower.
3) Drain when pasta is a la dente.
4) In the pasta pot add a few tablespoons of olive oil, the garlic and crushed red pepper. Saute until garlic is just browned. Toss pasta back in and coat well.
5) Sprinkle with cheese and manjia!
Saturday, September 1, 2007
Artichoke & Cheese Tarts
32 Wonton Wrappers (3" square)
8 oz. cream cheese
14 oz. jar of artichoke hearts, chopped fine
1/2 red bell pepper chopped fine
1 cup cheddar cheese
1-2 cloves of garlic, minced
pinch of cayenne
1) Pre-heat oven to 350 degrees
2) Spray muffin tins with non-stick cooking spray and press in the wonton wrappers. Fold the sides in so as to make a flower. If you are using the tart shaper you can press and twist and it will do the job for you.
3) Mix all the ingredients together well until well combined.
4) Fill each cup with artichoke mixture.
5) Spray or brush edges with olive oil.
6) Bake at 350 for 15-18 minutes or until edges are browned.
Serve hot, warm or at room temperature.
TIP: I doubled the recipe and had 96 pieces total. So I would say each batch should make 48, not the 32 the recipe states.