Thursday, June 9, 2016

Wednesday, March 16, 2016

Pineapple Chicken Quinoa Salad

Pineapple Chicken Quinoa Salad – Great!
*Makes 6 servings
(Lori Boss)

2 c. water
1 c. uncooked, rinsed, Quinoa

1 T olive oil
1 T lemon juice
1 t ground ginger
2/3 t ground cumin
1 t salt

2 c. fresh arugula or spinach, roughly chopped
1 c cooked chicken breast, chopped
¾ c shelled, whole pistachios
1/3 c chopped green onions
½ c fresh cilantro, finely chopped
½ c. chopped fresh pineapple
½ c. dried cherries or cranberries, roughly chopped
½ c. flaked unsweetened coconut

There are a few basic steps in cooking quinoa that are left off of package directions.
- First of all, rinse your quinoa by covering it with cold water rinsing it thoroughly. 
- Then drain it through a fine mesh strainer. Allow it to drain and dry for about 20 minutes to remove  all the water. Skipping this step will lead to mushy grains.
- Once the quinoa has dried, toast it in a dry pan until you smell the nutty flavor....about 5 minutes. This removes any water that may have been left behind by the rinse.
- Remove the quinoa from the pan, set aside.
- Cook 1 part quinoa to 1.5 parts water, broth, vegetable juice, or any taste yo may want. 
- Bring the water/broth to a rapid boil in a sauce pan.
- Add toasted quinoa and cover. Put the lid at an angle allowing the steam to escape.
- Reduce the heat to medium-low to maintain a strong simmer.
- Cook for 16 minutes or until all of the water is gone. 
- Remove from heat and remove the lid.
- Allow to cool and rest for ten minutes and then fluff with a fork.
- It is ready to make a delicious quinoa salad!

Transfer quinoa to a large bowl and allow to cool for at least 5 minutes. Add the spices and mix.
Add remaining ingredients and stir until evenly distributed.

You can serve this at room temperature or cold. Store in the refrigerator for up to 5 days. (If I am not using soon, I hold out the spinach and arugula to add at serving time.)

Deep Fried Turkey

Deep Fried Turkey

Fifteen pound turkey
25 medium bay leaves
3 ¼ teaspoons dried thyme
3 ¼ teaspoons dried oregano
1 ½ teaspoons whole peppercorns
3 tablespoons Konriko brand or other hot Creole seasoning
2 teaspoons garlic powder
4 gallons peanut oil

1.   Wash turkey inside and out under cold running water.
2.    Crush bay leaves in a small bowl.  Finely grind thyme, oregano, and peppercorn separately; add to bay leaves.  Mix in Creole seasoning and garlic powder.
3.   Rub 1/3 spice mixture on inside of turkey, 1/3 under skin of breasts, and 1/3 on outside of turkey; place in roasting pan.  Cover; marinate overnight or up to 24 hours in refrigerator.
4.   Bring turkey to room temperature.  Using a wooden skewer, thread nick flap securely to bottom of turkey.  Fold wing tips under.  Using steel or aluminum wire, truss legs and pope’s nose together securely; form a handle with wire.  This will enable you to hold turkey while submerging tin hot oil.
5.   Heat oil in 10-gallon pot with liner basket over high heat until temperature registers 360 degrees on candy/deep-fry thermometer.  Holding turkey by handle, immerse in oil.  Maintain temperature at 360 degrees while frying.  Fry until golden brown, about 45 minutes, or 3 minutes per pound.

6.   Lift turkey from oil; transfer to wire rack over a roasting pan.  Drain for 15 minutes.

Saturday, February 20, 2016

sticky chicken (sweet and sour chicken)

Chicken breading:
3-5 chicken breasts
salt and pepper
1 cup corn starch
2 eggs beaten
canola oil(for frying)

Rinse and cut up chicken in to cubes. mix salt and pepper with cornstarch in a bowl. crack and mix eggs in another bowl. dip chicken in egg and then cornstarch and fry til golden brown. place on a cookie sheet covered in foil.

3/4 cup sugar (I usually do just under a half)
4 Tablespoons ketchup
1/2 c white vinegar
1 T. soy sauce
1 t. garlic

wisk until smooth and pour evenly over chicken.
Bake at 375 for 15 min.  turn chicken and cook for another 15 min.

crockpot meatballs

1 1/2 lbs ground beef
3/4 cup bread crumbs
1 cup milk
3 tablespoons grated onion
1 1/2 t. salt
ground pepper

1 cup ketchup
4-6 Tablespoons minced onion
3 T. white vinegar
1-2 T sugar (taste after 1)
2 T. worcestershire sauce
dash of franks hot sauce

combine meatball ingredients and form into balls. sear in a hot fry pan with oil and transfer to a crock pot. pour sauce over and cook on low for 6 hours.

Glazed lemon muffins

2 c. flour
1 1/2 t. baking powder
1/4 t. baking soda
1 c. sugar
1 t. salt
1 c. buttermilk (or sourmilk)
1 t. vanilla
1/4 c. oil (canola or coconut)
1 egg
2 t. lemon zest

1 c. powdered sugar
2-3 t. lemon juice

bake at 375 for about 20 min.  but check at 15.
glaze when cooled

Eliza's whole wheat bread

grind own white wheat

Step 1: mix in bosch:
8 cups flour
3 1/2 c. water (pretty hot. more then you would think)

Step 2: mix in a measuring bowl
1 C. canola oil
1 cup honey
- mix and add to step 1 along with 1/4 cup dough enhancer
*don't clean this bowl. set aside for later use.

*mix and then allow to sit for 2 hours

Step 3: in the honey/oil bowl,
1 cup very warm almost hot water
4 Tablespoons yeast
-gently mix and dissolve and allow to poof. double or triple in size.

Step 4: add to bosch
2 eggs
4 t. salt

Step  5 : add to bosch
yeast mix
4 cups flour

see texture as you go.
 i usually add 3 more cups at this point.
The dough should be sticky only enough to stick a little bit to finger
if you get it too dry, you can add a little more oil/honey.

Step:6: once you have the texture you want, mix for 8 min.

Step 7: remove from bosch and put in oiled bowl.
let sit for 40 min.
punch down
let sit for another 40 min.

Step 8: break into 5 balls.
roll out each ball into a long narrow strip and roll up tightly and place in medium size bread pans. Allow to sit for 45 min to 1 hour.
Bake at 350 for 30 min.