Archive for August, 2011

Pretty Easy Peanut Brittle

No corn syrup, no thermometer

1 tablespoon butter
1 1/2 cups sugar
3 tablespoons water
1 cup dry roasted and salted peanuts
1 teaspoon baking soda

Grease a baking sheet or lined with a Silpat pad

Add sugar and water to a heavy-bottomed saucepan and turn the heat to medium

Don’t stir, just let the sugar dissolve into the water and come to a rolling boil
once it turns the appropriate shade of light brown, remove from heat

Off heat, carefully stir in butter
stir in baking soda
stir in peanuts

Pour the mixture onto the greased pan and spread out
cool for about thirty minutes, then break into pieces
store in a covered container for up to two weeks

Update: This recipe failed on me today, with the attempt to caramelize the sugar just crystalized into a lumpy mess. I’ve never had that happen before, so I was more than a little puzzled. A few recipes suggested adding a little bit of corn syrup to keep the sugar from crystalizing, I didn’t have any on hand, so I just started with more water. I added a full 1/4 cup or 4 ounces and it seems to have done the trick. Good luck.


August 23, 2011 at 4:50 pm Leave a comment

Chocolate Chip Cookies – A smaller batch

1 cup + 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon vanilla
1 egg
1 cup chocolate chips

Preheat oven to 375°

Cream butter and sugars well
blend in egg and vanilla
add dry ingredients and combine well
scoop approximately 1 tablespoon per cookie onto cookie sheet

Bake for approximately 8 – 10 minutes

Remove pan from oven when cookies are golden brown, then let rest briefly on pan before attempting to remove them

Makes approximately 24 cookies

August 20, 2011 at 1:23 pm Leave a comment

Egg Salad with Tofu

Ok, before you all freak out about the addition of tofu to a perfectly good egg salad, let me just say that you will never taste or notice the tofu; it just blends in with the egg whites perfectly. I Promise!

Why add it then? you ask. Well, I had some tofu that needed to be eaten so I gave the combination a try, and I was very satisfied with the end product. The addition of the tofu adds protein and extends the quantity of the salad.

4-5 eggs, hard cooked and diced
1  14 ounce package extra firm tofu, diced and drained well on a kitchen towel
1/2 teaspoon mustard
2 heaping tablespoons mayonnaise
salt and pepper to taste
pinch of cayenne (optional)

Throw it all in a bowl and mix well.

August 14, 2011 at 4:17 pm Leave a comment

Cooking with Dried Beans

A guide for the amount of dried beans to cook

Amount of dried beans
Amount of cooked beans wanted
1/3 cup 1 cup
1/2 cup 1 1/2 cups
2/3 cup 2 cups
1 cup 3 cups
2 cups 6 cups

There are a few ways to prep dried beans before cooking them

  • soak beans in three times their volume of water for a minimum of 6 hours, or
  • soak overnight in the refrigerator, or
  • put them in saucepan with cold water, bring to a gentle boil, and let sit off heat for 1 to 2 hours

Once soaked, drain and add fresh water.

Most beans can be cooked for approximately 1 – 1 1/2 hours in a saucepan,
or for 15 – 20 minutes in a pressure cooker.

August 10, 2011 at 12:30 pm Leave a comment

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