Saturday, December 31, 2016

Clam Chowder

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
Meanwhile, in a large saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and keep stirring until it is thick and smooth. Stir in veggies and clam juice. Heat through, but do not boil.
Stir in clams just before serving. When clams are heated through, stir in vinegar, and season with salt and pepper.

Serves about 8

Tuesday, December 20, 2016

Marshmallows - Martha Stewart


  • 2 1/2 tablespoons unflavored gelatin
  • 1 1/2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/4 teaspoon salt
  • 2 tablespoons pure vanilla extract
  • Confectioners' sugar, for dusting
  • Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let stand 30 minutes. 
  • Combine granulated sugar, corn syrup, salt, and 1/2 cup water in a small heavy saucepan; place over low heat, and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals. 
  • Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244 degrees (firm-ball stage). Immediately remove pan from heat. 
  • With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate. 
  • Generously dust an 8-by-12-inch glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust top with confectioners' sugar; wet your hands, and pat it to smooth. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Turn out onto a board; cut marshmallows with a dry hot knife into 1 1/2-inch squares, and dust with more confectioners' sugar.

Sunday, November 13, 2016

Luscious Lemon Bars

From: Natalie

Crust3/4 c butter RT
1 1/2 c flour
1/2 c icing sugar

Filling:2 lemons (for zest and 1/3 c juice)
4 eggs
1 1/2 c sugar
1/4 c flour

Preheat oven to 350 F. 
-Crust: work butter, flour and icing sugar with fingers until mixture holds together.  Transfer to ungreased 9x13 pan and press with a flat bottom cup.  Bake for 20 min or until the edges begin to brown.

-While shortbread is baking, make filling.  Wash and dry lemons, then zest.  Juice 1/3 cup. 

-Whisk together the eggs and sugar.  Whisk in flour.  Stir in lemon zest and juice. 

-When shortbread has baked, pour filling over and return the pan to the oven for another 20-25 min or until the filling no longer jiggles and the edges are lightly brown.

Cool and dust with icing sugar.  Refrigerate leftovers. 

***Double recipe fits Jellyroll pan***

Friday, October 28, 2016

Healthy Zucchini Muffins

  • 1 2/3 cups white whole wheat flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 cup milk (almond milk, 2% milk, or whatever you prefer)
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated fresh zucchini
  • 1/3 cups old-fashioned oats (uncooked)
  • 1 cup chocolate chips

Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. 

Combine dry ingredients, set aside.
In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil and vanilla extract until combined.  Pour this mixture into the dry ingredient mixture, and stir with a spoon until just combined.  (Do not overmix.)  Stir in the zucchini, chocolate chips, and oats until just combined.
Bake for 18-20 minutes at 350
From: Gimme Some Oven

Saturday, June 18, 2016

Blueberry Oatmeal Muffins

  • 1 cup quick oats
  • 1 cup low-fat buttermilk
  • 1 cup white whole wheat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 egg
  • ¾ cup light brown sugar
  • ¼ cup melted coconut oil
  • 1 cup blueberries, fresh or frozen
  1. Heat oven to 400ยบ F. Coat a muffin tin with cooking spray or line with paper liners.
  2. In a small bowl, combine buttermilk and oats. Let soak for 5 minutes.
  3. Meanwhile, stir together flour, baking powder, baking soda and salt in a medium mixing bowl.
  4. In a large mixing bowl, whisk the egg with a fork. Add brown sugar, milk & oat mixture and melted coconut oil to the egg.
  5. Gently fold flour mixture into the wet ingredients until just combined. Don't over mix! Fold in blueberries.
  6. Fill muffin tins ⅔ full. Bake for 18-20 minutes.

Monday, May 16, 2016

Creamy Lentils with Mushrooms and Spinach

Adapted from first mess dot com
Serves: 4
¾ cup French green lentils, rinsed
1 tablespoon olive oil
1 medium shallot, fine dice (roughly 1/3 cup diced shallot)
1 lb (454 grams) mixed mushrooms, stemmed + sliced
sea salt and ground black pepper, to taste
1-2 cloves of garlic, minced
2 teaspoons fresh thyme leaves, minced
2 tablespoons lemon juice
½ teaspoon soy sauce
1 ½ cups vegetable stock
1/3 cup unsweetened almond milk
3 cups spinach
fresh bread or toasts, for serving
Bring a medium saucepan of water to a boil. Add the lentils to the water along with a fat pinch of salt. Simmer the lentils until they’re tender. Drain and set aside.
In a braiser or medium soup pot, heat the olive oil over medium heat. Add the shallots to the pot and stir. Cook the shallots until slightly softened and translucent, about 4 minutes. Add the sliced mushrooms to the pan and let them sit for a full minute. Stir the mushrooms up and season with pepper. Let the mushrooms sit in the pan another full minute.
Stir the mushrooms until they are golden brown. Season the mushrooms with salt. Add the garlic and thyme to the pot and stir. Once the garlic is fragrant, about 30 seconds, add the lemon juice and soy sauce to the pan. Stir the mushrooms. Add the vegetable stock and almond milk to the pot. Stir and bring the mixture to a boil.
Ladle half of the mushroom mixture into your blender pitcher, ensuring that you include enough of the liquid. Blend on high until completely smooth. Scrape the blended mushroom mixture back into the pot, along with the cooked lentils. Add the spinach and stir. Bring the mixture to a boil and check it for seasoning. The texture should be like a thick and creamy stew.
Serve hot with toasts or other accompaniments of your choosing.

Saturday, April 2, 2016

Hello Dolly's

graham crumb crust
1 cup coconut
1 ½ cups chocolate chips
1 cup chopped pecans
1 can eagle brand

layer each ingredient in a 9x9 pan
bake 350 x 40 minutes

Thursday, March 31, 2016

Thai Sandwiches

  • 1.5 lb pork butt or shoulder, thinly sliced just under 1/4 inch or so (not too thin as you do not want it to dry out when grilled. Ask your butcher to do this for you. Also, do not use lean pork as it will become dry.)
  • 1/4 cup minced Lemongrass (xa bam). Many Asian markets will sell minced lemongrass in the freezer section.
  • 1/4 cup sugar
  • 2 tbs fish sauce
  • 1 tbs ground pepper
  • 1-2 cloves garlic, minced.
  • 2-3 shallots, minced.
  • 3 tbs sesame oil
  • 1 tbs thick soy sauce (not regular soy sauce–has molasses, making it thicker and adding great color. If not available, can use caramel sauce. Both can be found at Asian groceries)
  • 2 loaf of french bread or 6 demi baguettes
  • 1 cucumber, sliced thin
  • 1/2 bunch cilantro
  • optional chile, thinly sliced
  • pickled carrots/daikon
  • homemade pate
  • homemade mayonnaise
Cut any large pieces of thinly sliced pork into roughly 2-3 inch strips. Again, not too small as you donot want it to dry out and also so that it doesn’t fall through the grilling basket. For best results grill outdoors using a flexible grilling basket. Of course you can always use an indoor grill and that works almost just as well. If neither is an option, you can certainly pan grill them as well.
For the marinade, combine in large mixing bowl the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, sesame oil. Add pork and mix well and marinade for at least 1-2 hrs or over night.
Prepare the cucumbers, cilantro, chili, and other condiments. Toasting the baguette is optional. Add the pate and mayonaise in the baguette.
Grill thit nuong until golden brown and slightly charred on each side. Add to baguette along the condiments.

From: The Ravenous Couple

Monday, February 22, 2016

Flour-less Peanut butter Chocolate Chip Oatmeal Cookies

  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup creamy peanut butter
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 cups old-fashioned oats (be sure they are gluten-free oats if you want the cookies to be gluten-free)
  • 1-1/2 teaspoons baking soda
  • ½ cup chopped walnuts
  • 1 cup dark chocolate chips
  1. Preheat oven to 350°F.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, sugar and brown sugar until smooth. Add the eggs and vanilla and beat until well combined. Add the oats and baking soda and mix on low speed until just combined. Stir in the walnuts and chocolate chips.
  3. Using a 1 ounce cookie scoop, drop two-tablespoon sized portions of dough a few inches apart onto lightly greased or parchment-lined baking sheets. Slightly flatten the top of each scoop of dough with the palm of your hand.
  4. Bake cookies for 10-12 minutes or until golden brown. Let cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.

Lemon Basil Cashew Spread

Steven got this recipe from a member on his mission. It is good spread on baguette.

Sunday, January 17, 2016

Beef Stew

1 Tablespoon olive oil
1 lb. chuck roast, trimmed and cut into cubes
1 yellow onion, diced
4 large carrots, peeled and chopped
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon thyme
1 teaspoon crushed rosemary
2 bay leaves
2 cups beef broth
2 Tablespoons butter, softened
2 Tablespoons flour
Heaping 1/3 cup frozen peas
Serve over mashed potatoes


In large pot or deep skillet set to medium-high heat, add olive oil. Once hot, add chuck roast and cook until browned on all sides, about 4 minutes. Add onions, carrots, garlic, salt, pepper, thyme, rosemary and bay leaves. Cook another 5 minutes. Pour in beef broth. Cover and simmer 2-4 hours, until meat and vegetables are tender.
When ready to serve, remove bay leaves. In a small bowl, stir softened butter and flour together until smooth. Stir butter mixture into the stew. Add frozen peas. Once the gravy thickens slightly, it's done. Serve hot over mashed potatoes.

Instead of a large pot, you can use a slow cooker. Just brown the meat in a large skillet first, then add the meat along with vegetables, spices and beef broth to the slow cooker. Simmer on low for 2-4 hours.