This is a recipe I tore out of a magazine last summer. I finally tried it this summer. It makes a delicious healthy fast meal.
Soy Sauce Marinated Pork Chops on Spring Greens
Ingredients:
4 6-7 oz. bone in pork chops, trimmed, about 1/2 inch thick
1/4 cup reduced sodium soy sauce
3 Tbsp. lime juice
2 Tbsp. sugar
1 Tbsp. canola oil
1 Tbsp. cider vinegar
2 -3 tsp. grated fresh ginger
1/4 tsp. crushed red pepper
4 cups mixed spring greens
1/2 cup chopped fresh cilantro
Directions:
Place chops in a 3 qt. rectangular baking dish. In a small bowl whisk together soy sauce, lime juice, sugar, oil, vinegar, ginger, and crushed red pepper. Spoon 2 Tbsp. mixture over the chops. Turn to coat. Cover. Let stand 20 minutes at room temperature, turning occasionally.
In small saucepan bring remaining soy sauce mixture to boiling. Boil gently 1 to 2 minutes or until reduced to about 1/4 cup; set aside.
For a charcoal or gas grill, place chops on grill rack. Cover; grill over medium heat 3 minutes per side or until chops are slightly pink in the center (145 degrees) turning once.
Place greens on serving platter. Top with chops. Drizzle with boiled soy sauce mixture. Sprinkle with cilantro.
Wednesday, August 3, 2016
Knoephla and Sauerkraut
This is a good old German recipe! German households in the old days would make their own sauerkraut. They also made their own sausage. This was an easy recipe to make with what they had. Hannah grew up loving sauerkraut and a dish like this made her happy!
Knoephla and Sauerkraut
Ingredients:
5 cups flour
1 1/2 tsp. salt
1 tsp. baking powder
2 eggs in cup (fill cup up with water)
Sausage pieces or diced ham
2 cups diced potatoes
1 qt. sauerkraut
Salt
Pepper
Directions:
Oven at 350 degrees
In a large mixing bowl, mix flour, salt and baking powder. Add in eggs and water. Add additional water as need to make a stiff dough. Let set for 3 to 4 hours. Roll into small finger length pieces.
Fill a large kettle with water and bring to a boil. Add salt to water. Using a scissor cut small pieces of dough into the boiling water. After all the pieces have been added cook for about 3-5 minutes. Drain well.
In a large fry pan add sausage or ham and sauerkraut. Simmer for 30 minutes.
In a large roaster, add sauerkraut and meat, potatoes and knoephla. Salt and pepper to taste.
Bake for 1 hour at 350 degrees.
Knoephla and Sauerkraut
Ingredients:
5 cups flour
1 1/2 tsp. salt
1 tsp. baking powder
2 eggs in cup (fill cup up with water)
Sausage pieces or diced ham
2 cups diced potatoes
1 qt. sauerkraut
Salt
Pepper
Directions:
Oven at 350 degrees
In a large mixing bowl, mix flour, salt and baking powder. Add in eggs and water. Add additional water as need to make a stiff dough. Let set for 3 to 4 hours. Roll into small finger length pieces.
Fill a large kettle with water and bring to a boil. Add salt to water. Using a scissor cut small pieces of dough into the boiling water. After all the pieces have been added cook for about 3-5 minutes. Drain well.
In a large fry pan add sausage or ham and sauerkraut. Simmer for 30 minutes.
In a large roaster, add sauerkraut and meat, potatoes and knoephla. Salt and pepper to taste.
Bake for 1 hour at 350 degrees.
Spinach Orzo Salad
When we had a Macaroni Grill in town we loved the chicken florentine salad. I have tried several recipes for a similar salad and this one is close. It is a favorite summer salad!
Spinach Orzo Salad
Ingredients:
3/4 lb. orzo pasta, uncooked
1 Tbsp. olive oil, extra virgin
1/2 cup olive oil, extra virgin
3 Tbsp. white wine vinegar
3 Tbsp. lemon juice, fresh
1 tsp. coarse ground black pepper
1 tsp. Dijon mustard
1 small garlic clove, minced
1 pinch dried thyme
1/2 tsp. dried oregano
1/4 tsp. ground cumin
3 oz. fresh spinach leaves, washed and torn into bite size pieces
1 red bell pepper, chopped
1/2 cup Kalamata olives, pitted and sliced
1/2 cup chopped red onion
1/4 cup sun dried tomatoes, sliced
2 tsp. capers
3 Tbsp. feta cheese
3 Tbsp. pine nuts
2-3 seasoned chicken breasts, grilled or cooked as desired (optional)
parmesan strips for garnish
Directions:
Cook orzo 8-10 minutes or al dente. Rinse briefly in cold water and drain. Toss with 1 tablespoon olive oil.
Prepare dressing by combining remaining oil through cumin, whisking till smooth. Toss with orzo. Add spinach, pepper, olives, sun dried tomatoes, capers and chicken.
At this point, salad can be refrigerated several hours. At serving time, add crumbled feta cheese and pine nuts. Garnish with parmesan strips.
Spinach Orzo Salad
Ingredients:
3/4 lb. orzo pasta, uncooked
1 Tbsp. olive oil, extra virgin
1/2 cup olive oil, extra virgin
3 Tbsp. white wine vinegar
3 Tbsp. lemon juice, fresh
1 tsp. coarse ground black pepper
1 tsp. Dijon mustard
1 small garlic clove, minced
1 pinch dried thyme
1/2 tsp. dried oregano
1/4 tsp. ground cumin
3 oz. fresh spinach leaves, washed and torn into bite size pieces
1 red bell pepper, chopped
1/2 cup Kalamata olives, pitted and sliced
1/2 cup chopped red onion
1/4 cup sun dried tomatoes, sliced
2 tsp. capers
3 Tbsp. feta cheese
3 Tbsp. pine nuts
2-3 seasoned chicken breasts, grilled or cooked as desired (optional)
parmesan strips for garnish
Directions:
Cook orzo 8-10 minutes or al dente. Rinse briefly in cold water and drain. Toss with 1 tablespoon olive oil.
Prepare dressing by combining remaining oil through cumin, whisking till smooth. Toss with orzo. Add spinach, pepper, olives, sun dried tomatoes, capers and chicken.
At this point, salad can be refrigerated several hours. At serving time, add crumbled feta cheese and pine nuts. Garnish with parmesan strips.
Sunday, May 8, 2016
Kuchen
My mother was a great kuchen baker. She learned from her mother, my grandmother. She would make kuchen almost every Saturday. We grew up eating a lot of kuchen!! My favorite was peach or apricot. We would use other fruits and made rhubarb, apple, blueberry, raisin, plum and prune. Lately I have tried peach and raspberry together and that is delicious. Do not use pineapple or melons, those fruits do not work. My mom's favorite was cottage cheese and apricot. If using cottage cheese in kuchen dry cottage cheese works the best. It is hard to find, so if needed creamy cottage cheese can be rinsed and dried.
Kuchen
Sweet Roll Dough
5 1/2 cups flour
1/2 cup sugar
1/4 cup shortening or butter
1 1/2 cup milk
2 eggs, slightly beaten
1 1/2 tsp salt
4 tsp. granular yeast
Scald milk, add sugar and butter and cool to warm (90 degrees). Dissolve yeast in about 1/4 cup hot (95-105 degree) water with 1/2 tsp sugar added. Let stand 5 minutes, it should start to grow. Pour milk mixture into a mixer bowl. Add the yeast and mix. Add 3 cups of flour and beat vigorously. Add salt and eggs, beat well again. Gradually add remaining flour, more if needed for a medium soft-stiff dough. Knead dough until smooth, about 5 minutes. Pat in to a large greased bowl to rise until double in bulk. Punch down, let rise again. Shape into balls 4-6 inches in diameter, depending on size of pans you will be using. Place balls on floured pastry cloth. Let rise about 30 minutes.
Roll out quite thin and put in well greased kuchen or cake pans, sides and bottom.. (8-10 inch pans will work.) Let set about 15 minutes, prick with a fork, sides too, but not through to the bottom.
Sprinkle the dough in the pan with a little nutmeg. Add desired fruit, fill in the edges then the center. (If using rhubarb, sprinkle a little sugar on top of it.) Sprinkle with flour mixture, a tablespoon or two. Add the filling, 1 1/2 to 2 soup scoops. Then sprinkle with flour mixture to lightly cover. Sprinkle with cinnamon.
Bake at 350 degrees, until not wobbly. (25-35 minutes.) Let cool in pan a couple minutes, then place on a cooling rack to cool.
Filling
Kuchen
Sweet Roll Dough
5 1/2 cups flour
1/2 cup sugar
1/4 cup shortening or butter
1 1/2 cup milk
2 eggs, slightly beaten
1 1/2 tsp salt
4 tsp. granular yeast
Scald milk, add sugar and butter and cool to warm (90 degrees). Dissolve yeast in about 1/4 cup hot (95-105 degree) water with 1/2 tsp sugar added. Let stand 5 minutes, it should start to grow. Pour milk mixture into a mixer bowl. Add the yeast and mix. Add 3 cups of flour and beat vigorously. Add salt and eggs, beat well again. Gradually add remaining flour, more if needed for a medium soft-stiff dough. Knead dough until smooth, about 5 minutes. Pat in to a large greased bowl to rise until double in bulk. Punch down, let rise again. Shape into balls 4-6 inches in diameter, depending on size of pans you will be using. Place balls on floured pastry cloth. Let rise about 30 minutes.
Roll out quite thin and put in well greased kuchen or cake pans, sides and bottom.. (8-10 inch pans will work.) Let set about 15 minutes, prick with a fork, sides too, but not through to the bottom.
Sprinkle the dough in the pan with a little nutmeg. Add desired fruit, fill in the edges then the center. (If using rhubarb, sprinkle a little sugar on top of it.) Sprinkle with flour mixture, a tablespoon or two. Add the filling, 1 1/2 to 2 soup scoops. Then sprinkle with flour mixture to lightly cover. Sprinkle with cinnamon.
Bake at 350 degrees, until not wobbly. (25-35 minutes.) Let cool in pan a couple minutes, then place on a cooling rack to cool.
Filling
Optional filling ingredient:
1 box of vanilla pudding, cooked kind, not instant
2 cups milk
Cook the pudding acccording to the directions. Cool. (Can be done the night before you plan to bake.)
If you can not find the cooked pudding you can google a vanilla pudding recipe.
This is an optional addition to the filling recipe, my mom started to do this to make it a "lighter filling".
8 eggs, beaten
3 1/2 cups cream and sour cream, a mix of the two is fine.
2 cups sugar
1/2 tsp salt
1 tsp vanilla
Beat eggs. Add cream and sugar. Mix well. Add salt and vanilla. Mix cooled pudding into filling.
Flour mixture
2 cups flour
1 cup sugar
1/2 cup butter
1/4 tsp salt
Mix all together until crumbly.
This is an optional addition to the filling recipe, my mom started to do this to make it a "lighter filling".
8 eggs, beaten
3 1/2 cups cream and sour cream, a mix of the two is fine.
2 cups sugar
1/2 tsp salt
1 tsp vanilla
Beat eggs. Add cream and sugar. Mix well. Add salt and vanilla. Mix cooled pudding into filling.
Flour mixture
2 cups flour
1 cup sugar
1/2 cup butter
1/4 tsp salt
Mix all together until crumbly.
Wednesday, February 3, 2016
Andrea's Fudge Cake
First you may ask who Andrea is? She was a friend of a baker for Belltown Cafe, near Pikes Market in Seattle in 1984. In 1984 I began receiving the magazine Chocolatier! Shortly after I signed up for a lifetime subscription and the magazine continued until 2005. The very first issue was my favorite and it does show wear. I found a delicious chocolate cake in this issue and have made it often. Well I did make it often, then forgot about it until recently. So here is my share of Andrea's Fudge Cake from Chocolatier magazine VOL 1 NO 1.
Andrea's Fudge Cake
Ingredients:
12 oz. semisweet chocolate
5 tablespoons espresso or strong coffee
1 cup butter
2 cups sugar
6 egg yolks
1 cup flour
6 egg whites
Directions:
Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan.
Melt semisweet chocolate and espresso in double boiler, then cool.
Cream together butter and sugar. Add egg yolks - one at a time - to the creamed mixture. Add flour. Beat egg whites until stiff. Mix the chocolate into egg whites. Fold into butter/egg/flour mixture.
Pour into prepared pan. Bake 60-70 minutes at 350 degrees. When done, the top will be crusty and cracked and the middle will still be slightly moist.
Glaze
This can be added to the top of the cake after it is cooled if wanted.
4 oz. semisweet or bittersweet chocolate
2 tablespoons unsalted butter.
Melt chocolate, add melted butter and whisk together.
Pour glaze over cake and spread
To decorate stencil powdered sugar over it.
Andrea's Fudge Cake
Ingredients:
12 oz. semisweet chocolate
5 tablespoons espresso or strong coffee
1 cup butter
2 cups sugar
6 egg yolks
1 cup flour
6 egg whites
Directions:
Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan.
Melt semisweet chocolate and espresso in double boiler, then cool.
Cream together butter and sugar. Add egg yolks - one at a time - to the creamed mixture. Add flour. Beat egg whites until stiff. Mix the chocolate into egg whites. Fold into butter/egg/flour mixture.
Pour into prepared pan. Bake 60-70 minutes at 350 degrees. When done, the top will be crusty and cracked and the middle will still be slightly moist.
Glaze
This can be added to the top of the cake after it is cooled if wanted.
4 oz. semisweet or bittersweet chocolate
2 tablespoons unsalted butter.
Melt chocolate, add melted butter and whisk together.
Pour glaze over cake and spread
To decorate stencil powdered sugar over it.
Wednesday, January 6, 2016
All Bran Muffins
I love this recipe for bran muffins. It makes a big batch and it can be kept for 6 weeks in the refrigerator. So you can make 6 or 12 at a time. You also have the option to add raisins or dates
if you want, that is the way my husband likes them. I prefer them plain.
All Bran Muffins
Ingredients:
2 cups boiling water
2 cups 100% All Bran Buds
1 cup shortening
3 cups sugar
4 eggs, beaten
1 quart buttermilk
4 cups All Bran
5 cups flour
5 tsp. soda
2 tsp. salt
Directions:
Mix the boiling water into the bran buds. Let set until water is absorbed. Cream the shortening and sugar together. Add the eggs and soaked bran buds. Then add the buttermilk and All Bran. Mix well. Add the dry ingredients and fold until moistened. Dates or raisins may be added when muffins are baked.
Bake at 400 degrees. Spray a muffin pan and fill 3/4 full. Bake 15-20 minutes. Let muffin rest in pan for 5 minutes, then remove from pan and cool on rack.
Keep batter in fridge for up to six weeks. Do not stir batter when taking more out to bake.
if you want, that is the way my husband likes them. I prefer them plain.
All Bran Muffins
Ingredients:
2 cups boiling water
2 cups 100% All Bran Buds
1 cup shortening
3 cups sugar
4 eggs, beaten
1 quart buttermilk
4 cups All Bran
5 cups flour
5 tsp. soda
2 tsp. salt
Directions:
Mix the boiling water into the bran buds. Let set until water is absorbed. Cream the shortening and sugar together. Add the eggs and soaked bran buds. Then add the buttermilk and All Bran. Mix well. Add the dry ingredients and fold until moistened. Dates or raisins may be added when muffins are baked.
Bake at 400 degrees. Spray a muffin pan and fill 3/4 full. Bake 15-20 minutes. Let muffin rest in pan for 5 minutes, then remove from pan and cool on rack.
Keep batter in fridge for up to six weeks. Do not stir batter when taking more out to bake.
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