Posts
We love pears, especially in the fall. This is a great fall salad!
Serves 6
Ready in 30 minutes.
1 head leaf lettice, torn into bite size pieces
3 pears- peeled, cored, and chopped
5 ounces roquefort cheese, crumbled
1 avocado- peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup sugar1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
In a skillet over medium heat, stir 1/4 cup of sugar together with pecans (from other reviewers suggestions from a recipe website, it said to add 1 tsp. water with pecans and sugar to boil). Continue stirring gently until sugar has melted and carmelized the pecans. Carefully transfer the nuts onto waxed paper. Allow to cool and break into pieces.
For the dressing: blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt and pepper.
In a large serving bowl, layer lettuce, pears, cheese, avocado, and green onions. Pour dressing over salad. Sprinkle with pecans and serve.
Saturday, September 27, 2008
Savory Pancakes
Tasty and nutritious.
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg 1/4 cup milk
1 cup grated carrots
1 cup grated zucchini
2 small scallions, diced
vegetable oil
sour cream and salsa (optional)
1. In a large mixing bowl, stir together the flour, baking powder, salt and pepper. In a separate bowl, whisk the egg and milk, then stir in the carrots, zucchini, and scallions. Add the wet ingredients to the dry mixture and combine thoroughly.
2. Place a large skillet over medium heat and add 1 tablespoon of oil. When the oil is hot, spoon the batter into the pan, about 1/3 cup per pancake, and cook the pancakes for 2 minutes on each side or until golden brown. Add more oil to the pan as needed.
3. Removed the pancakes from the pan. Once they're cool enough to touch, roll them up and use a toothpick to secure each one if needed. Serve the pancakes warm with a side of sour cream and salsa, if desired. Makes 5 rolls.
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg 1/4 cup milk
1 cup grated carrots
1 cup grated zucchini
2 small scallions, diced
vegetable oil
sour cream and salsa (optional)
1. In a large mixing bowl, stir together the flour, baking powder, salt and pepper. In a separate bowl, whisk the egg and milk, then stir in the carrots, zucchini, and scallions. Add the wet ingredients to the dry mixture and combine thoroughly.
2. Place a large skillet over medium heat and add 1 tablespoon of oil. When the oil is hot, spoon the batter into the pan, about 1/3 cup per pancake, and cook the pancakes for 2 minutes on each side or until golden brown. Add more oil to the pan as needed.
3. Removed the pancakes from the pan. Once they're cool enough to touch, roll them up and use a toothpick to secure each one if needed. Serve the pancakes warm with a side of sour cream and salsa, if desired. Makes 5 rolls.
German Pancake with Berries
This is just an awesomely delicious GIANT pancake. These are ingredients you generally have on-hand. You may just need to get some berries for it.
Ingredients:
2 tablespoons butter
2 eggs
1/2 cup all-purpose flour
1/2 cup reduced fat milk
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups fresh blueberries, raspberries, blackberries, and sliced strawberries
2 tabelspoons powdered sugar
1. Heat oven to 400 degrees. Place butter in a 10" ovenproof skillet. Put the skillet in the oven for 3-5 minutes, or until butter melts. Whisk eggs in a bowl. Add flour, milk, granulated sugar, vanilla, and salt; whisk until the mixture is smooth. Immediately pous batter into the hot skillet. Bake for 20-25 minutes, or until puffed and browned.
2. Remove from the oven. The pancake will fall in the center as it cools. To serve, top with berries and powdered sugar. Serve immediately. Makes 6 servings.
Nutrition info: 166 calories; 4g protein; 6g fat; 25g carb; 40mg calcium; 2g fiber.
Ingredients:
2 tablespoons butter
2 eggs
1/2 cup all-purpose flour
1/2 cup reduced fat milk
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups fresh blueberries, raspberries, blackberries, and sliced strawberries
2 tabelspoons powdered sugar
1. Heat oven to 400 degrees. Place butter in a 10" ovenproof skillet. Put the skillet in the oven for 3-5 minutes, or until butter melts. Whisk eggs in a bowl. Add flour, milk, granulated sugar, vanilla, and salt; whisk until the mixture is smooth. Immediately pous batter into the hot skillet. Bake for 20-25 minutes, or until puffed and browned.
2. Remove from the oven. The pancake will fall in the center as it cools. To serve, top with berries and powdered sugar. Serve immediately. Makes 6 servings.
Nutrition info: 166 calories; 4g protein; 6g fat; 25g carb; 40mg calcium; 2g fiber.
Apple Crisp
This is a new version that I decided to try that included maple syrup. For the calorie-conscious, you can use light Maple syrup. This was a fun one to make with Hunter. We made it for Johnny Appleseed's birthday so that made making it even more fun!
Serves:8
Filling:
5 granny smith apples, peeled, cored, chopped small (I used Golden Delicious)
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brownsugar
2 tabelspoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Preheat oven to 350 degrees F.
For the filling:
Mix the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling. Bake crisps for 35-40 minutes. Cool 10 minutes before serving.
Serves:8
Filling:
5 granny smith apples, peeled, cored, chopped small (I used Golden Delicious)
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brownsugar
2 tabelspoons maple syrup
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Preheat oven to 350 degrees F.
For the filling:
Mix the ingredients together. Place into 7 to 8-ounce ramekins.
For topping:
Mix flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling. Bake crisps for 35-40 minutes. Cool 10 minutes before serving.
Tuesday, July 1, 2008
Asparagus Swiss Quiche
INGREDIENTS
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
3 eggs
1/2 cup half-and-half cream
DIRECTIONS
In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.
10 bacon strips, diced
1/2 cup chopped onion
1 pound fresh asparagus, trimmed
1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 (9 inch) unbaked pastry shell
3 eggs
1/2 cup half-and-half cream
DIRECTIONS
In a skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 1 tablespoon drippings. In the drippings, saute onion until browned; drain.
Cut eight asparagus spears into 4-in.-long spears for garnish. Cut remaining asparagus into 1-in. pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until crisp-tender; drain.
In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry shell. In a bowl, beat eggs and cream; pour over bacon mixture. Top with asparagus spears. Bake at 400 degrees F for 30-35 minutes or until a knife inserted near the center comes out clean and crust is golden brown. Let stand for 10 minutes before cutting.
FYI
Just to let you know, you can click on older posts on the bottom of this blog to find more recipes. Or go to the months section on the left side to find more recipes.
Sugar Coated Pecans
Great with a summer salad, as a snack, mixed with granola, etc. Very yummy and very addicting!
INGREDIENTS
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
INGREDIENTS
1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.
Subscribe to:
Posts (Atom)
