Today wasn't what you would exactly call summer-like---it rained all day. But, I was cooking a summer meal of St. Louis style spare ribs and wanted to make cole slaw with the half a cabbage in my fridge. My goal was to recreate a restaurant style version with just the right amount of sweetness. This recipe is a modification of a few I found.
Ingredients:
16 oz pkg coleslaw mix (or the equivalent of shedded cabbage and carrots)
2/3 cup mayonnaise
3 tablespoons olive oil
1/2 cup white sugar
1 tablespoon rice wine vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds
Directions:
Whisk together the mayonnaise, oil, sugar, vinegar, salt, and poppy seeds in a medium bowl. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving
Sunday, May 19, 2013
Saturday, May 4, 2013
Cinnamon Ice Cream
I made a Dr. Oetker chocolate torte today and wanted to make cinnamon ice cream. Unfortunately, the link I had published before was no longer accessible, so I had to find what I had written down before. Here is the recipe for you to enjoy and for me to be able to find in the future.
Ingredients:
1 cup white sugar
1 1/2 cups half-and-half
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Directions:
In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and ladle half of the mixture into the eggs and whisk. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon.
I always strain the mixture to remove any cooked egg whites. Put the mixture in the fridge to cool.
Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions
Ingredients:
1 cup white sugar
1 1/2 cups half-and-half
2 eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
Directions:
In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and ladle half of the mixture into the eggs and whisk. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon.
I always strain the mixture to remove any cooked egg whites. Put the mixture in the fridge to cool.
Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions
Wednesday, April 17, 2013
Gardening season has begun
I've readied my raised beds at home to start the 2013 gardening season.
I've been growing this same pot of chives since 1990. It's a true harbinger of Spring
(and delicious on baked potatoes).
(and delicious on baked potatoes).
Saturday, February 9, 2013
Frozen strawberry scones
Thanks to snowstorm Nemo, I had the day off yesterday. Rather than go to the store, I decided to clean out the freezer to find food to eat. I found a lot of food that I had forgotten about and had to toss. I also found three bags of frozen strawberries. What could I possibly do with that many strawberries? I decided to make these strawberry scones. These are nice and soft inside, and a great thank you gift for the nice neighbor who snowblow my sidewalk.
Strawberry Scones
makes 12 scones
Ingredients:
3 cups all-purpose flour
1 Tbsp. baking powder
1/3 cup sugar
1/2 tsp. salt
1 stick chilled unsalted butter, cut into small cubes
1 large orange, zested and juiced (to produce 1/4 cup of juice)
1 1/2 cups chopped frozen strawberries
3/4 cup fat-free Greek yogurt
2 tbsp. coarse sugar (to sprinkle on top)
Directions:
1. Preheat oven to 400. In a mixer, combine flour, baking powder, sugar, and salt on low speed. With mixer running, gradually add cubes of butter and orange zest until the mixture is crumbly. (If you don't have a stand mixer, you may have to do this with your hand like I did since it's quite stiff.)
2. Add frozen strawberries, orange juice, and yogurt. Mix until all ingredients are incorporated. (Again, I had to use my hands to start mixing the ingredients. Eventually, I was able to use the hand mixer.)
3. Turn dough out onto a lightly-floured surface. Pat dough into a 1-inch-thick rectangle. Cut in half down the long side and then into thirds down the short side. Cut each square into triangles for 12 scones.
4. Sprinkle scones with coarse sugar. Place scones on a lined baking sheet and bake for 18 to 20 minutes, or until golden brown.
And, in snow news, my official Flax Hill Farm measurement was 14". Of course, I have almost 5 feet of snow from my other neighbor's driveway up against my house.
Strawberry Scones
makes 12 scones
Ingredients:
3 cups all-purpose flour
1 Tbsp. baking powder
1/3 cup sugar
1/2 tsp. salt
1 stick chilled unsalted butter, cut into small cubes
1 large orange, zested and juiced (to produce 1/4 cup of juice)
1 1/2 cups chopped frozen strawberries
3/4 cup fat-free Greek yogurt
2 tbsp. coarse sugar (to sprinkle on top)
Directions:
1. Preheat oven to 400. In a mixer, combine flour, baking powder, sugar, and salt on low speed. With mixer running, gradually add cubes of butter and orange zest until the mixture is crumbly. (If you don't have a stand mixer, you may have to do this with your hand like I did since it's quite stiff.)
2. Add frozen strawberries, orange juice, and yogurt. Mix until all ingredients are incorporated. (Again, I had to use my hands to start mixing the ingredients. Eventually, I was able to use the hand mixer.)
3. Turn dough out onto a lightly-floured surface. Pat dough into a 1-inch-thick rectangle. Cut in half down the long side and then into thirds down the short side. Cut each square into triangles for 12 scones.
4. Sprinkle scones with coarse sugar. Place scones on a lined baking sheet and bake for 18 to 20 minutes, or until golden brown.
And, in snow news, my official Flax Hill Farm measurement was 14". Of course, I have almost 5 feet of snow from my other neighbor's driveway up against my house.
Saturday, January 26, 2013
Apple Pie Oatmeal in the slow cooker
It's time to pull out the slow cooker again. Last week, I made Chicken Tortilla Soup and this Apple Pie Oatmeal. I don't usually like oatmeal, but this was really good. It was also easy to take with me to school to reheat.
Slow Cooker Apple Pie Oatmeal
1 cup steel cut oats
2 cups water (or apple juice)
2 cups milk
2 apples, peeled, cored and cut into bite sized pieces
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 dash nutmeg, grated
1.Place the steel cut oats, water, milk, apple, brown sugar, cinnamon, and nutmeg in a slow cooker and set it to cook on low for 4 hours.
You can add sweetener to bring it to the desired sweetness and serve topped with any desired toppings. I added cinnamon sugar. But what about caramel sauce?
Slow Cooker Apple Pie Oatmeal
1 cup steel cut oats
2 cups water (or apple juice)
2 cups milk
2 apples, peeled, cored and cut into bite sized pieces
1/4 cup brown sugar
1/2 teaspoon cinnamon
1 dash nutmeg, grated
1.Place the steel cut oats, water, milk, apple, brown sugar, cinnamon, and nutmeg in a slow cooker and set it to cook on low for 4 hours.
You can add sweetener to bring it to the desired sweetness and serve topped with any desired toppings. I added cinnamon sugar. But what about caramel sauce?
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