Wednesday, January 21, 2009

Bennett Crunchy Caramel Corn

6 c. popped corn
2 cubes margarine
1 c. light brown sugar (well packed)
1/2 c. corn syrup
1 t. salt
1/2 t. soda
1 t. vanilla

Melt margarine, add syrup, sugar and salt. Cook until boiling stirring constantly. Boil 5 min with out stirring. Remove from heat. Add vanilla and soda, stirring well. Mixture will foam. Pour syrup over popped corn. Mix well. Spread out on 2 large cookie sheets.
Bake 1 hour at 250 turning and stirring every 15 min.

Whole Wheat Chocolate Chip Cookies

3/4 c. rolled oats
1 c. whole wheat flour
1/2 t. baking soda
1/2 t. salt
1/4 c. butter softened
1/4 c. canola oil
1/3 c. sugar
1/3 c. brown sugar
(* I usually do 1/4 c each of the sugars)
1 egg 1 t. vanilla
1/2 c. - 1 c. chocolate chips

Preheat oven to 325. Blend oates in blender until it is like flour. Transfer to medium bowl and stir in flour, soda and salt. In larger bowl with electric mixer beat butter until fluffy. Add oil, sugar, brown sugar, egg and vanilla. Beat until smooth and creamy. With mixer running on low, add dry ingredients and mix until just combined. Stir in chocolate chips.
Bake about 10 min.

Veggie Rague with Cheese Polenta

1 onion
2 t. garlic minced
dash of white cooking wine
2 carrots chopped
1 1/2 zucchini chopped
1/2 yellow pepper chopped
5-6 asparagus chopped
1 can tomato sauce
2-3 fresh tomatoes chopped
few shakes parsley, basil and italian seasoning (to taste)
1/4 t. crushed red pepper flakes (or to taste)
salt and pepper to taste
garlic powder (to taste)
squirt of lemon juice

Saute all veggies and add tomatoes and seasoning and let low simmer

5 c. water
1 c. corn meal
1/2-3/4 c. grated Parmesan cheese
a few shakes italian seasoning
handful of mozzarella cheese
1/4 - 1/2 teaspoon salt
2 t. melted butter

Mix all together and pour into buttered 8x8 pan. Bake at 375 for 45 min.

Serve Rague over polenta

spinach salad with poppy seed dressing

1 head lettuce
1 bunch spinach
3/4 lb sliced mushrooms
3/4 lb Swiss cheese
1/2 lb bacon crumbled
1 red onion sliced
1 can mandarin oranges
3 T. sugar
1/2 c. slivered almonds

Cook sugar and almonds on low heat until they become candied.
Combine everything.

Poppy seed dressing:
3/4 Tablespoons poppy seeds
1/3 c. white vinegar
3/4 c. olive oil
1/8-1/4 c. sugar
1/2 c. grated onion
3/4 teaspoon salt
2 Tablespoons mustard

Blend in blender and pour over salad.

Taco Soup

1 lb. Ground beef
1 can corn
1 can kidney beans
1 can diced tomatoes
1 bottle tomato juice + same bottle filled with water

1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon oregano
1 teaspoon onion flakes
1 teaspoon salt
dash of sugar
1 teaspoon garlic powder

Put all ingredients in crock pot and cook on low all day. Serve with grated cheese, sour cream, guacamole, and crushed chips.

Tomato Spinach Soup

2 T. olive oil
1 small onion
2 cloves garlic minced
3-4 T. white cooking wine
a couple of dashes italian seasoning
1, 28 oz can crushed tomatoes
1, 14 oz can diced tomatoes (drained)
2 c. chicken stock
2-3 handfuls ripped spinach
1/4 - 1/2 c. cream (or more)
salt and pepper to taste

In pot saute onions and garlic in olive oil until tender (about 5-7 min) then add white wine and italian seasoning. Then add tomatoes , stock, and spinach. Once it comes to a boil add cream and turn down heat and simmer for 15 min. add salt and pepper to taste
Then put the soup in a blender and blend all up!

Veggie Soup

2-3 T. olive oil
1 1/2 c. chopped leek (about 2) white part only
2 T. garlic
1 c. chopped carrots
1 c. chopped potatoes
1 stock celery chopped
2 handfuls green beans chopped
1 c. corn
1 1/2 cans diced tomatoes
2 cans chick broth
2 1/2 c. water
1 Bay leaf

All seasonings to taste:
garlic powder
onion salt
pinch of crushed red pepper
salt pepper
Garlic Powder

Bennett's spaghetti Salad

8 oz spaghetti, cooked, and rinsed in cold water and drained
toss pasta with olive oil and add:
2 c. corn
2 c. lima beans (1 can)
2-3 tomatoes chopped
1 cucumber chopped
1/2 bunch sliced green onions
1/3 c. parsley (or a couple of shakes dried)

1/3 c. olive oil
2T. lemon juice
1/4 t. paprika
3 T. Cider vinegar
1t. sugar
1t. salt
dash of pepper

Mix and stir with salad. Better left in fridge for a few hours or even over night

Curry Chicken Pasta Salad

3 1/2 c. chopped cooked chicken
2 c. pasta (penne)
1/2 c. - 1 c. celery chopped
1-1 1/2 c. grapes
salt and pepper

1/3-3/4 c. mayo
1/2 t. curry powder
1/4 t. cumin
2 T. vinegar
1 T. sugar

Mediterranean Turkey Tacos

Cook Together:
1 lb. ground turkey
1 c. chopped onion
4 t. minced garlic

2t. chili powder
1 1/2 t. salt
1/2 t. sugar
2 t. cumin
1/4 - 1/2 t. cinnamon
2 c. diced tomatoes
2-3 T. chopped cilantro
Optional- 4 T. slivered almonds

Serve wrapped in a tortilla with sour cream and lettuce.

Asian Salmon Burgers with Cabbage Slaw

(makes about 2-3 burgers)

2 frozen and thawed salmon fillets
1/8 c. Panko Bread crumbs
1 green onion chopped
a big 1/4 t. minced ginger
1/2 t. minced garlic
1/2 of a whipped egg
1/3 of a yellow pepper diced
salt and pepper
1/2 t. soy sauce

Cut up Salmon into food processor and pulse only to get into smaller chucks, don't turn into paste! Add all ingredients and mix together by hand and make patties. Heat about 2-3 T. oil in fry pan and cook about 3-4 min per side.

1/2 head cabbage
2 carrots, shreaded
1-2 T. toasted sesame seeds
1 T. sesame oil (* if you don't have toasted seeds or the oil just toast seeds in fry pan with 2 T olive oil)
1/3 c. mayo
1-2 T. vinegar
1-2 t. Soy sauce
pinch of crushed red pepper flakes
Salt and pepper

Serve patties on whole wheat buns and top with slaw! Mayo is good on the bun as well!

Soft Whole Wheat Bread

Blend and let Double:
5 C. whole wheat flour (freshly ground is best)
3 T. yeast
5 c. warm water

Then add:
2/3 c. canola oil
2/3 c. honey
2 T. salt
1/2 c. gluten
1 c. whole wheat flour

After mixing all ingredients, add enough flour to get dough to pull away from sides. (about 4-5 c.) knead for 5 min. (very sticky dough)
Break into 3 equal loaves and put into sprayed pans. Let rise about 15- 30 depending on temp of room.
Bake at 350 for 25-30 min.

Easy Cinnamon Rolls

3 loaves Rodes bread

1/2 c. butter
1/4 c. sugar
1/2 c. brown sugar
4 T. cinnamon
2 T. corn syrup

4 oz cream cheese
4 T. butter
1 t. vanilla
2 c. Powder sugar
2 T. milk

Roll each loaf out into rectangle. Spread filling. Roll up and cut into 12 pieces. Placed in greased 9/13 pan or cookie sheet. Warm your oven to 170, then turn of and put rolls in for 40 min. Take out and preheat oven to 350. Bake for 15 min.

2 easy pancakes

2 eggs
2 T. oil
1 t. salt
2 c. milk
2 c. whole wheat flour
t T. baking powder

Mix all ingredients together. (can even do in blender)
Makes about 2 doz.

Bennett's Granola

Mix in a bowl:
8 c. regular oatmeal
6 c. Wheaties (or any other bran flake)
2 c. wheat germ
2 c. coconut
Sunflower seeds

Melt together in pot:
1 c. brown sugar
2 t. salt
3/4 c. salad oil
1 c. water
1/2 c. honey
3 t. vanilla

Bake in 2 large cookie sheets at 225 for 2 hours. Add raisins during last 15 min.
I also add almonds, flax seed, craisons, and apricots

Herb Foccacia

2 1/2 c. flour
1 Tablespoon sugar
t Tablespoon dried Italian Seasoning
1 teaspoon salt
1 pkg (2 1/4 t.) yeast
3 Tablespoons olive oil
1 C. very warm water

1 tablespoon olive oil
1 tablespoon herb butter (melt butter with dash of oregano)
1/4 c. Parmesan cheese

Mix 1 c. of flour, herbs, sugar, salt and yeast in mixing bowl. Add 3 T. oil and warm water. Beat on medium speed for 3 min. Stir in enough remaining flour until dough is soft and pulls away from sides. On floured surface knead dough 5 min or until smooth. Spray a bowl and put dough in to raise for 30 min. (covered) Get a pizza stone, or a greased cookie sheet. Gently deflate dough and form a circle on the stone. Dent with fingers, dribble melted butter and let rise for 30 min. Bake at 400 for 15 min.
Sprinkle with cheese after out of oven.

Marlene's Salsa

1 can fire roasted tomatoes
2 cans diced tomatoes
1 small can diced green chilies
3 green onions
1/3-1/2 bunch cilantro
1 teaspoon salt
1 teaspoon garlic
1 teaspoon crushed red pepper flakes
1/2 - 1 teaspoon dried parsley

Put all ingredients in blender and blend until desired texture

Sunday, January 18, 2009

Basic Pasta

4 eggs
3 cups flour
2 tsp. milk

Place the eggs and flour in food processor.  Process until smooth and well mixed.  Add the milk, a drop at a time, until the dough begins to hold together.  Dump the mixture on a clean counter; gather together into a ball and let rest for about 30 minutes covered with a damp towel.  Run through a pasta machine to setting Number 5.  Cut into pasta as desired.  Cook 2-3 minutes in boiling salted water.

Jackson Salad

2 Tblsp. red onions, chopped
3 Tblsp. cider vinegar
2 tsp. spicy brown mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 cup oil (I usually use half olive oil and half flax oil)
Puree onion with vinegar in blender.  Blend in mustard, sugar, salt, and pepper.  Gradually add oil in thin, steady stream and continue blending until thick.
1/2 pound bacon, cooked crisp, drained and crumbled
12 cups lettuce: romaine, iceberg, and gourmet blend
1  7-3/4 oz. can hearts of palm, drained and sliced
1  8 oz. can water packed or marinated artichoke hearts, drained and quartered
2 ounces blue cheese or feta cheese, crumbled
Mix ingredients in serving bowl.  Toss with dressing.

Thursday, January 15, 2009

Miso Soup

Bring about 3 cups of water to boil with one dashi packet and turn to a simmer for at least 20 minutes. (For more water, use more packets.) Or use Hondashi and follow the directions on the bottle. Or make your own dashi with kombu and katsuo.
Add any of the following:
thin sliced onions, zucchini, mushrooms, shiitake, green onions, carrots, sea weed, etc.
miso paste by putting about 2 Tbsps. in ladle with a little bit of dashi poured into the ladle to dissolve the miso. DO NOT BOIL THE WATER ONCE YOU ADD THE MISO. Gradually pour the miso/dashi mixture back into the soup and mix. Serve.

As a Main Dish Soup
7 ounces (200 g) pork, thinly sliced
The same vegetables in the same quantities as contained in recipe for "Japanese-style Vegetable Soup"
4 fresh Chinese black mushrooms or other type of fresh mushroom
Broth is the miso soup.
Condiment: Two teaspoons ginger juice (peel and grate fresh ginger, then squeeze)
Yummy and quick on a cold winter day.

Maggleby's Syrup

Mix and bring to boil:
1 cube of butter
1 cup buttermilk
1 cup sugar
Remove from heat after it boils, then whisk in:
1 tsp. baking soda
2 tsp. vanilla

Waldorf Stew

2 lbs. round beef
2 onions cut in chunks
1 c. celery
2 c. carrots
potatoes (as many as desired)
1 can tomato soup
1 can water
1 tsp. salt
3 Tbsp. tapioca

Brown meat in large browning pan.  Add onions, celery carrots, potatoes, and saute' for 30 seconds or so.  
Mix the tomato soup, water, salt and tapioca together and pour into the meat and vegetable mixture.
Bake at 250 degrees for 5 hours. 

Creamy Broccoli Soup (Abby's recipe)

Brown onions (1 onion for one head of broccoli) in olive oil.  Remove onions from pan when soft.
Add in the pan:
1/4 c. butter
1/4 c. flour
Let brown.
5-6 cups chicken broth.  Let thicken. 
Add cooked onions.
Add about 1 cup milk.
Add chopped broccoli.  Once broccoli is a little soft, pour about 2/3 of broccoli in blender and blend.
Put blended mixture back in pot and add remaining broccoli chunks.  Once it is heated, add a little bit of cream, salt, pepper, and garlic.  Let it sit on the stove for a few minutes to cook.

Butternut Squash Soup (Abby's recipe)

Saute' onions (depending on how much squash you have will determine how many onions you will use.  1 squash = 1 onion) in olive oil in a steamer pan.  
6 cups water to onions.
Cut squash in half, seed it and put it in the top of the steamer.
Steam squash for about 30 minutes.
Scrape out squash into blender, pour the onion, liquid mixture in with squash.
Blend in blender.
Pour back into the pot.
salt, pepper and a little bit of cream (opt. - a little brown sugar.  I never have.)
Heat through.

Monday, January 5, 2009

Green Beans with Peanut Dressing

Ingredients (for 4 persons):
1/2 pound (230 g) green beans
1/2 tsp. soy sauce

Peanut Dressing:
3 Tbl. sugarless chunky peanut butter
1/2 Tbl. sugar
1/2 Tbl. soy sauce
1 Tbl. dashi (see Dashi recipe)

1.  String the beans.  Cook uncovered in plenty of boiling water, until beans turn a bright green. Do not overcook.  Drain, spread out and cool.  Cut diagonally into 1-inch (2 cm) lengths.
2.  To make dressing: mix well peanut butter, sugar, soy sauce and dashi.
3.  Sprinkle 1/2 tsp. soy sauce over the beans and let stand for 10 minutes.  Mix into the peanut dressing.

Dashi (Bonito Fish Stock)

I have listed two kinds of dashi.  The first one is made from konbu and dried bonito flakes; the other is made from bonito flakes only.  The first recipe is richer in flavor, so it is recommended for use in a dish where the soup itself is the main ingredient to be enjoyed.
Dashi made from konbu and dried bonito flakes (for 2 cups, basic):
2 cups (480 ml) water
4-inch (10-12 cm) long konbu (dried kelp)
1/2 c. (5-10g) dried bonito flakes

1.  Wipe konbu with dry cloth lightly.  Do not wipe off the shite powdery substance on the surface which is one element that provides a unique savory flavor.
2.  Put water in a saucepan and soak the konbu in it for 30 minutes, then heat.
3.  As soon as water begins to bubble, and just before coming to boil, take out konbu.  Do not overcook, or konbu will become slimy and the flavor too strong.
4.  Add dried bonito flakes.
5.  As soon as the water comes to boil, turn off heat and leave as is until all bonito flakes sink to the bottom.
6.  Strain through cloth.  Discard used konbu and bonito flakes.

Dashi made from dried bonito flakes:
Ingredients (for 2 cups, basic)
2 cups (480 ml) water
1/2 cup (5-10g) dried bonito flakes

1.  Bring water to boil; add bonito flakes.
2.  When water comes to boil again, turn off heat and let sit until bonito flakes sink to bottom.  Strain through cloth.  discard used bonito flakes.

Note:  Dashi can be preserved in a freezer.  You will find it handy to make dashi ice cubes and keep them in a plastic bag in the freezer to be used as the need arises.


Boiled Spinach with Sesame Dressing

Ingredients (for 4 persons)
3/4 pound (340 grams) spinach
5 Tblsps. white sesame seeds
2 tsp. dashi (see dashi recipe)
1 Tblsp. soy sauce

1.  Wash spinach thoroughly.  Boil in a potful of water, with stalks at bottom and leafy parts at top, till soft.  Drain and rinse well.  Trim off spinach ends and squeeze out water.  Cut into 1 1/2-inch (4 cm) lengths.
2.  Roast sesame seeds in a dry skillet over low heat, stirring constantly to prevent burning. When seeds begin to pop, remove (saving about 1 tsp. to use as garnish) to earthenware mortar and grind with pestle until the seeds are half-crushed.  Add soy sauce and dashi, mix well.
3.  Loosen spinach.  Add to the dressing, and mix well.
4.  Place in a small bowl and garnish with roasted sesame seeds.
Note:  Mix spinach and dressing just before serving.  Mixing too far in advance makes the dish watery.  By substituting cabbage, watercress or string beans for the spinach, similar dishes can be prepared.