Thursday, April 26, 2012
Sunday, February 13, 2011
Tuesday, January 4, 2011
Turkey and Quinoa Meatloaf ( I used ground beef)
* 1/4 cup quinoa
* 1/2 cup water
* 1 teaspoon olive oil
* 1 small onion, chopped
* 1 large clove garlic, chopped
* 1 (20 ounce) package ground turkey
* 1 tablespoon tomato paste
* 1 tablespoon hot pepper sauce
* 2 tablespoons Worcestershire sauce
* 1 egg
* 1 1/2 teaspoons salt
* 1 teaspoon ground black pepper
* 2 tablespoons brown sugar
* 2 teaspoons Worcestershire sauce
* 1 teaspoon water
1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.
Tuesday, November 2, 2010
*I had a hard time finding a recipe for these because my husband's family made runny, not measured, not cooked very well variations and my family never made them. I don't know what they are really called...
1/2 C butter
1/2 C unsweetened cocoa
2 C sugar
1/2 C milk
3 C oats
1/2 C peanut butter
1 tsp vanilla
Bring butter, cocoa, sugar, milk to a boil. Cook for about 2-3 minutes, don't burn. Add rest and drop on foil.
This is an egg (cooked) eggnog which I like better because the pudding ones don't seem as good later. It was adapted from a cooking light recipe
3 1/2 C milk
1/2 cup sweetened condensed milk
1 Tbsp flour
1/4 tsp nutmeg
2 egg yolks
1 tsp vanilla extract
1/2 tsp rum extract
Combine both milks, flour and nutmeg in a saucepan and bring to a boil stirring constantly. Put the egg yolks in a bowl. Whisk 1 C of the boiling mixture into the egg yolks gradually. Add egg yolk mixture into the saucepan and cook for 1-2 more minutes or until slightly thickened. Remove from heat and add vanilla and rum extract. Cool in refrigerator for at least 4 hours. Carefull because this can form a skin on the top while cooling.
You can add more or less nutmeg and rum extract. I usually just do it by taste. You can use fat free sweetened condensed milk and lowfat milk and still tastes good.
Friday, May 21, 2010
Aunt Barbara’s Sweet and Sour Pork Serve 5 to 7
2 lbs uncooked pork to dredge pork 4 T. cornstarch
2 cups water
4 T. soy sauce
Combine for sweet and sour sauce
4 T. cornstarch (add last)
1 cup water
1/3 cup vinegar (apple cider vinegar)*
¼ cup soy sauce
¾ cup sugar
¾ cup green pepper (shredded) (can omit)
¾ cup carrots (roll cut) (Oblique cut some, like triangle)
¾ cup onions (shredded)
¾ cup chunk pineapple
2 T. oil for stir-frying
Oil for deep fat frying (390 degrees)
Cut uncooked pork into 2” X 2” pieces. Put into heavy sauce pan with 2 cups cold water, bring to boil and simmer for 20 minutes. Take from pan and let cool.
Drain pineapple. Shred green pepper and onion. Roll cut carrots.
Combine sugar, soy sauce, vinegar, cornstarch and water in sauce pan. Cook over low heat until thickened.
Heat pan. Add oil. Add carrots: stir-fry 1 minute, remove to sweet and sour sauce. Heat oil to 390 degrees for deep fat frying.
Dredge cool pork in mixture of 4 T. cornstarch and 4 T. soy sauce. (leave 10-15 minutes improves flavor, add all pork at once, stir) Deep fry until pork is a deep rich brown. Then add to sweet and sour sauce. Heat all ingredients through, do not boil. Serve at once.
(Put rice on big platter then pour sweet and sour over)
*For milder sweet and sour sauce, substitute juice from chunks of pineapple
(Boil and deep fry meat in morning. Do cutting also. Then before serving make sauce, add fried meat, onion. Then stir fry carrots and green pepper.)
Thursday, May 20, 2010
* 1 tablespoon chili powder
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon crushed red pepper flakes
* 1/4 teaspoon dried oregano
* 1/2 teaspoon paprika
* 1 1/2 teaspoons ground cumin
* 1 teaspoon sea salt
* 1 teaspoon black pepper