Wednesday, July 7, 2010

Red Velvet Cupcakes

2 1/2 c all purpose flour
2 c sugar
1/2 c baking cocoa (powdered)
1 t baking powder
1/4 t salt
1 t baking soda
2 sticks of butter at room temp
5 eggs
1 c buttermilk
1 t vanilla
1 t red food coloring

Pre-heat oven to 350 degrees. Combine flour, cocoa, baking soda and salt in a mixing bowl. sift dry ingredients three time. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after eack egg. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring. Fill cupcake liners 1/2 full of red velvet batter.

Bake for aproximately 20 minutes or until toothpick inserted in the center comes out clean. Cool completely before frosting.

Chipotle Caesar Dressing

2 garlic cloves
1-2 canned chipotle peppers
1/2 t. salt
1/3 c fresh lemmon juice
1/3 c egg substitue
1/4 c shredded Parmesan cheese
1/2 c olive oil

Pulse first three ingredients in a food processor 3-4 times or until garlic is minced. Add lemon juice, egg sub and Parmesan cheese. With food processor running, pour oil through food chute in a slow, steady stream; process until smooth. Cover and chill until ready to serve.

yeilds 1 1/4 cups.

1 large jicama (cut ea slice into a star using a star-shaped cookie cutter)
2 heads of romain lettuce , torn
1 large red pepper thinly sliced
add dressing

Creamy Artichoke Spread

2 8 oz pkgs cream cheese
2 t garlic, chopped
1 1/2 t. salt
14 oz artichoke hearts, drained and chopped
1/3 c sliced black olives
7 green onions, chopped
6 T sundried tomatoes, chopped
1/4 c fresh parsley, chopped
1 t. fresh chives, choped

Combine cream cheese, garlic, and salt. in a medium mixing bowl; stir in artichoke hearts and olives. Add remaining ingredients mixing gently. Refrigerate overnight to blend flavors.

Sunday, June 6, 2010

Strawberry Amaretto Pastries

You have no idea what you are missing out on if you have never had this. I went to a Pampered Chef party last week and this was the demonstration. Now, I am absolutely copying this but haven't made it myself. Not sure what/if I would modify anything, but no doubt, this is a GREAT dessert! And don't mind all the pampered chef plugs in there...This is the ultimate "copy and paste! Obviously, just use what you got. I am positive this will taste just as good, even if you don't have the fancy name-brand tools!! (which I do love by the way)

The Pampered Chef
Strawberry Amaretto Pastries Recipe

1/2 package (17.3 ounces) frozen puff pastry sheets (1 sheet), thawed
1/2 cup sliced almonds, divided
2 tablespoons granulated sugar, divided
1 orange
1 container (8 ounces) sour cream
1/2 cup powdered sugar
1/4 teaspoon almond extract
1 1/2 cups thawed, frozen whipped topping
12 large strawberries, sliced

1. Preheat oven to 400°F. Unfold pastry dough onto Large Round Stone. Coarsely grate half of the almonds using Deluxe Cheese Grater. Combine grated almonds and half of the sugar; sprinkle evenly over surface of dough. Lightly press almond mixture into dough using Baker's Roller®.

2. Using Pizza Cutter, cut dough lengthwise into three strips; cut strips crosswise into four squares for a total of 12 squares. Using Mini-Serving Spatula, separate squares evenly over surface of baking stone. Bake 16-18 minutes or until puffed and golden brown. Remove from baking stone; cool completely.

3. Place remaining almonds in Small Oval Baker. Microwave on HIGH 2-3 minutes or until lightly toasted, stirring after each 30-second interval; coarsely chop using Food Chopper and set aside. Zest entire orange using Lemon Zester/Scorer. Combine zest and remaining 1 tablespoon sugar; set aside.

4. Whisk sour cream, powdered sugar and almond extract in Classic Batter Bowl using Stainless Whisk. Fold in whipped topping using Small Mix 'N Scraper®. Slice strawberries using Egg Slicer Plus®. Split open each pastry square; arrange half of the strawberries into bottom of each shell. Top each with about 2 heaping tablespoons of the filling and sprinkle with chopped almonds. Top with remaining sliced strawberries and sprinkle with sugared orange zest. Place tops of pastry shells over filling. Serve immediately.

Thursday, April 22, 2010

Cream Soups

My son has recently been diagnosed with an allergy to milk, and this revelation has really thrown a kink in my regular cooking plans... Sooooo- I have begun my quest to find recipes for some of my regular dairy filled foods, that I can substitute with non-dairy options. To start, here is a couple Cream Soups to substitute out with the canned stuff.

Cream Of Chicken Soup (Condensed)
Makes two can's equivalent

1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk (separated) (I used goats milk)
3/4 cup flour

1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Cream of Mushroom Soup (Condensed)
Makes 1 can's equivalent

1 c Mushrooms,Sliced
1/2 c Onion,Chopped
1/2 c Low Sodium Chicken Broth
1 T Parsley
1/4 t Garlic Powder
2/3 c Non Diary Creamer or milk (I will be using goats milk or soy milk)
2 T Cornstarch

1. Cook mushrooms, onion and spices in the chicken broth until soft.
2. Process in a blender or food processor until well pureed. Leave some out if you like mushroom chunks in your soup.
3. Shake together creamer and cornstarch until dissolved. Cook and stir until thick.
4. Stir in veggie mixture.

Tuesday, January 26, 2010

Chinese Chicken Cabbage Salad

Cabbage Salad
1 head of cabbage shredded
1 1/2 lb cooked diced chicken
1 bunch of green onions thinly sliced Toss together in large bowl. Cover with marinade over night or several hours.
Marinade: 1/2 c sugar
1/4 c + 2 tbls rice wine vinegar
1/2 c + 2 Tbls oil
1 tsp salt
1 tsp pepper
soup mix of chicken top ramen noodles (save noodles to crush and add just before serving)
Just before serving add:
1/2 slivered, roasted almonds ( or I like cashews)
1/8 c sesame roasted seed
1/2 c craisens
1 can mandrin oranges
pkg of crushed ramen noodles.