Tuesday, November 27, 2007
Monday, November 5, 2007
Pastitsio
Being Greek, I typically look down on any variation of Greek food...yes, I'm a food snob when it comes to Greek cooking! I have spent the past year trying to perfect a Pastitsio recipe that is "thoulie safe"...I think I finally have a winner! It's obviously not identical to the original, but it sure is good!!
Meat mixture
4 tablespoons Spectrum Shortening (100% Palm)
1/2 onion, chopped
1 clove garlic, minced
1 1/4 lbs ground beef
1 can (14 oz) stewed tomatoes
3/4 cup tomato sauce
1/2 cup water
dash salt
dash pepper
1/2 teaspoon cinnamon
1/8 teaspoon cloves
In a large skillet, melt 2 T of the shortening; saute onion & garlic until aroma is released. Add remaining shortening and ground beef; break up beef with wooden spoon and brown. Add tomatoes, tomato sauce, water, and spices to meat. Simmer 20 minutes or until most of liquid has been absorbed. Mixture should be thick.
Macaroni
3/4 lb rice pasta (preferably ziti or ther thick noodle)
1/4 cup olive oil
3 large eggs
1 cup grated cheese (I use a combination of Kasseri and drunkin Goat or Halloumi and Drunkin Goat)
Cook pasta according to package directions. Drain and add oil, toss. In a large bowl, beat eggs well and add macaroni and cheese.
Grease 13x9 pan and poor pasta mixture. Top with meat mixture.
Sauce
3 tablespoons GF all purpose flour or acceptable flour (I like oat)
2 cups rice milk
1 egg
pinch nutmeg
dash salt
Put flour in microwave safe mixing bowl and add 1/4 cup milk. Whisk until smooth. Slowly whick the remaining milk and egg and spices. Microwave on high power 2 minutes, then whisk until smooth (may look curdled, but keep whisking!). Microwave a total of 3 more minutes, stopping and whisking after every minute until thick and bubbling (may need 1 extra minute, depending on power of your microwave).
Pour sauce over macaroni & meat layers. I like to sprinkle a little bit of Kasseri cheese on the top. Put in a 350 degree oven for about 45 minutes (or until lightly browned and the sauce has thickened slightly).
Meat mixture
4 tablespoons Spectrum Shortening (100% Palm)
1/2 onion, chopped
1 clove garlic, minced
1 1/4 lbs ground beef
1 can (14 oz) stewed tomatoes
3/4 cup tomato sauce
1/2 cup water
dash salt
dash pepper
1/2 teaspoon cinnamon
1/8 teaspoon cloves
In a large skillet, melt 2 T of the shortening; saute onion & garlic until aroma is released. Add remaining shortening and ground beef; break up beef with wooden spoon and brown. Add tomatoes, tomato sauce, water, and spices to meat. Simmer 20 minutes or until most of liquid has been absorbed. Mixture should be thick.
Macaroni
3/4 lb rice pasta (preferably ziti or ther thick noodle)
1/4 cup olive oil
3 large eggs
1 cup grated cheese (I use a combination of Kasseri and drunkin Goat or Halloumi and Drunkin Goat)
Cook pasta according to package directions. Drain and add oil, toss. In a large bowl, beat eggs well and add macaroni and cheese.
Grease 13x9 pan and poor pasta mixture. Top with meat mixture.
Sauce
3 tablespoons GF all purpose flour or acceptable flour (I like oat)
2 cups rice milk
1 egg
pinch nutmeg
dash salt
Put flour in microwave safe mixing bowl and add 1/4 cup milk. Whisk until smooth. Slowly whick the remaining milk and egg and spices. Microwave on high power 2 minutes, then whisk until smooth (may look curdled, but keep whisking!). Microwave a total of 3 more minutes, stopping and whisking after every minute until thick and bubbling (may need 1 extra minute, depending on power of your microwave).
Pour sauce over macaroni & meat layers. I like to sprinkle a little bit of Kasseri cheese on the top. Put in a 350 degree oven for about 45 minutes (or until lightly browned and the sauce has thickened slightly).
Saturday, November 3, 2007
Burnt Sugar Lollipops
Straight from EatingWell.com - no need to change anything and they were great!!
No special equipment or fancy molds are needed for these gorgeous jewels—just a little patience and steady hand to pour out the hot sugar syrup. Wrap the lollipops individually in large, clear lollipop bags and seal with a silver twist-tie or a piece of ribbon. Affix them individually to the bows of your holiday presents or hang them on your tree and offer them to guests as they leave.
Makes 24 lollipops
2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon cream of tartar
24 cinnamon sticks, preferably 4 inches or longer
1. Line a large baking sheet with a silicone baking mat or parchment paper; place in the refrigerator until chilled, about 30 minutes.
2. Stir sugar, corn syrup, water and cream of tartar in a medium saucepan over medium heat until the sugar dissolves, about 3 minutes. Increase the heat to medium-high and bring to a simmer, wiping down the sides of the pan occasionally with a wet pastry brush to remove any crystals, about 5 minutes.
3. Once the mixture reaches a full boil, cook, undisturbed, until very light amber, 5 to 7 minutes. Remove from the heat and pour into a second deep saucepan, preferably one with a pouring lip; set aside just until the mixture stops boiling and is thickened somewhat (it will continue to darken), about 2 minutes.
4. Make 24 lollipops by pouring 1 1/2-inch circles onto the prepared baking sheet, spacing them about 1 inch apart. (Give yourself a few practice attempts—you have plenty of extra syrup for experimenting.) Press a cinnamon stick into each circle to form the lollipop stick. Use a spoon to drizzle the remaining sugar syrup (be careful: it's very hot) over each lollipop, thereby affixing the sticks and creating a sandwich of hardened sugar that holds the stick in place—do not let the circumference expand beyond its original boundary. (You won't use all the sugar; some will harden in the pan before you pour it out.) Let cool for about 20 minutes, then break off any shards of hardened sugar and seal the lollipops in individual bags.
TIP: Store lollipops in an airtight container at room temperature for up to 2 weeks. One caveat: Humidity ruins hard candy. You'll have better success shipping to Arizona than to Maine in the winter.
No special equipment or fancy molds are needed for these gorgeous jewels—just a little patience and steady hand to pour out the hot sugar syrup. Wrap the lollipops individually in large, clear lollipop bags and seal with a silver twist-tie or a piece of ribbon. Affix them individually to the bows of your holiday presents or hang them on your tree and offer them to guests as they leave.
Makes 24 lollipops
2 cups sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon cream of tartar
24 cinnamon sticks, preferably 4 inches or longer
1. Line a large baking sheet with a silicone baking mat or parchment paper; place in the refrigerator until chilled, about 30 minutes.
2. Stir sugar, corn syrup, water and cream of tartar in a medium saucepan over medium heat until the sugar dissolves, about 3 minutes. Increase the heat to medium-high and bring to a simmer, wiping down the sides of the pan occasionally with a wet pastry brush to remove any crystals, about 5 minutes.
3. Once the mixture reaches a full boil, cook, undisturbed, until very light amber, 5 to 7 minutes. Remove from the heat and pour into a second deep saucepan, preferably one with a pouring lip; set aside just until the mixture stops boiling and is thickened somewhat (it will continue to darken), about 2 minutes.
4. Make 24 lollipops by pouring 1 1/2-inch circles onto the prepared baking sheet, spacing them about 1 inch apart. (Give yourself a few practice attempts—you have plenty of extra syrup for experimenting.) Press a cinnamon stick into each circle to form the lollipop stick. Use a spoon to drizzle the remaining sugar syrup (be careful: it's very hot) over each lollipop, thereby affixing the sticks and creating a sandwich of hardened sugar that holds the stick in place—do not let the circumference expand beyond its original boundary. (You won't use all the sugar; some will harden in the pan before you pour it out.) Let cool for about 20 minutes, then break off any shards of hardened sugar and seal the lollipops in individual bags.
TIP: Store lollipops in an airtight container at room temperature for up to 2 weeks. One caveat: Humidity ruins hard candy. You'll have better success shipping to Arizona than to Maine in the winter.
Crockpot pork & potatoes
I found this recipe from the Southern Food website and adapted it a bit.
INGREDIENTS:
2 pounds pork tenderloin or roast, cut into 3/4-inch thick pieces
1 1/2 lbs chopped potatoes (I slice them in 1/2 lengthwise then slice about 4-6 pieces from there)
1/2 onion, chopped
2 can (14.5 ounces) diced tomatoes
4 tablespoons brown sugar
1 teaspoon cinnamon
2 teaspoon dried parsley flakes, optional
1/8 teaspoon black pepper
PREPARATION:
Spray crockpot with cooking spray or lightly oil. Combine pork, potatoes & onion. Combine tomatoes with brown sugar, cinnamon, parsley, and black pepper; pour over pork mixture in the slow cooker.
Cover and cook on LOW setting for 8 to 10 hours. Stir to mix before serving.Serves 4 to 6.
INGREDIENTS:
2 pounds pork tenderloin or roast, cut into 3/4-inch thick pieces
1 1/2 lbs chopped potatoes (I slice them in 1/2 lengthwise then slice about 4-6 pieces from there)
1/2 onion, chopped
2 can (14.5 ounces) diced tomatoes
4 tablespoons brown sugar
1 teaspoon cinnamon
2 teaspoon dried parsley flakes, optional
1/8 teaspoon black pepper
PREPARATION:
Spray crockpot with cooking spray or lightly oil. Combine pork, potatoes & onion. Combine tomatoes with brown sugar, cinnamon, parsley, and black pepper; pour over pork mixture in the slow cooker.
Cover and cook on LOW setting for 8 to 10 hours. Stir to mix before serving.Serves 4 to 6.
Build your own tacos
Last night I was too lazy to cook, so I decided to have a "make your own" night! Huge hit with the kids!
1 lb ground beef
1 jar any salsa (be sure to read the label for allergens or cross-contamination)
1/2 onion diced
Corn tortillas or corn chips (read lable, some use soy oil or cross contaminate)
Goat or sheep cheese (we used Halloumi, a Cypriot sheep milk cheese)
Diced tomatoes
Corn
Any other taco fix-ins you like!
Saute the beef with the onions until beef is brown. Add the whole jar of salsa and cook 3-5 minutes until most of the liquid is absorbed.
Serve in separate bowls on the table: meat, cheese, tomatoes, etc.
My kids like to pile everything on their plate and scoop with corn chips - you can build on a tortilla to make a "real" taco too!
1 lb ground beef
1 jar any salsa (be sure to read the label for allergens or cross-contamination)
1/2 onion diced
Corn tortillas or corn chips (read lable, some use soy oil or cross contaminate)
Goat or sheep cheese (we used Halloumi, a Cypriot sheep milk cheese)
Diced tomatoes
Corn
Any other taco fix-ins you like!
Saute the beef with the onions until beef is brown. Add the whole jar of salsa and cook 3-5 minutes until most of the liquid is absorbed.
Serve in separate bowls on the table: meat, cheese, tomatoes, etc.
My kids like to pile everything on their plate and scoop with corn chips - you can build on a tortilla to make a "real" taco too!
Allergies confirmed
This is not a recipe, just an observation. We went to the pediatric GI specialist the other day and the allergies have been confirmed as severe food allergies. We did learn something new, though. Constant "accidental" contact or ingestion (cross contamination, accidentally touching or ingesting) could make the allergy WORSE! I was told in the past that we should continue it to see if there is still a reaction. The doctor told us that it could prolong any allergy that she may grow out. I found this interesting! A bit of "food" for thought...
Then he told me I need to turn into one of those neurotic moms that I typically can't stand! Lucky me!!
Then he told me I need to turn into one of those neurotic moms that I typically can't stand! Lucky me!!
Subscribe to:
Posts (Atom)