Archive for January, 2012

Chicken Tacos – A small batch

1 chicken breast, cooked and shredded (approx. 1 1/2 cups)
1 tablespoon Mexican Spice Mix
1 small onion, chopped
1 clove garlic, minced
1/4 cup water
2 or 3 tortillas, any style
oil for sautéing

In a pan over medium-high heat, sauté onions and garlic in oil until translucent
add chicken and warm through
add spice mix and water
cook until sauce thickens and has coated chicken well

Fill tortillas with seasoned meat and garnish with you favorite selection of condiments.

January 30, 2012 at 5:12 pm Leave a comment

Mexican Spice Mix

Great for a variety of dishes and proteins

1 teaspoon Kosher salt
1 teaspoon pepper
1 teaspoon crushed dried oregano
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon corn starch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder (more if you have the taste for it)
1 teaspoon paprika
1/2 teaspoon sugar

Mix all ingredients together and store in an air tight container.

January 30, 2012 at 1:21 pm Leave a comment

Beef Stew – A small batch

I'm sorry, but if there's a good way to photograph stew, I'm not aware of it.

1 pound beef shoulder or round, cut into 1 – 1 1/2 inch pieces
2-3 slices bacon, diced
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
1 potatoes, chopped
1/2 cup red wine
1/2 cup stock
2 clove garlic
salt and pepper
1 bay leaf
1-2 tablespoons of flour
salt and pepper to taste

Brown bacon well, remove from pan and set aside
dry meat with paper towel, sprinkle with salt, pepper, & flour
brown the meat well in bacon fat, remove from pan and set aside
add onions, carrots, celery, and garlic to unclean pan, and brown
return meat and bacon to the pan
add stock, wine, and bay leaf
add potatoes and stir well
cover, bring to a boil, reduce heat, and simmer for approximately 2 hours
season to taste

Don’t forget to find and remove the bay leaf before serving.

January 25, 2012 at 7:38 pm Leave a comment

Peanut Butter Cookies

1 stick butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/2 cup mini chocolate chips (optional)

Preheat oven to 375°

Beat butter and peanut butter together
add sugars, baking soda, and baking powder
add egg and vanilla
add flour
add chocolate chips

Shape into 1 inch balls, 2 inches apart on an ungreased or parchment lined baking sheet
flatten by making crisscross marks with a fork

Bake for 8-10 minutes

Let rest on cookie sheet to cool

January 22, 2012 at 5:29 pm Leave a comment

Banana Bread

1 1/2 cups AP flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
pinch of salt
1 egg
1 cup mashed bananas, approximately 3
1/2 cup sugar
1/4 cup cooking oil
1/2 teaspoon vanilla
1/2 cup shredded coconut (optional)
1/2 cup nuts, chopped (optional)
1/2 cup mini chocolate chips (optional)

Preheat oven to 350°

Grease the bottom of 8x4x2 inch baking pan, set aside

Combine flour, baking powder, baking soda, cinnamon, and salt. Set aside

In another bowl combine egg, bananas, sugar, oil, and if desired the optional ingredients
add flour mixture and stir until just combined, batter should be lumpy

Spoon batter into prepared pan
bake at 350° for 50 – 55 minutes or a toothpick inserted into the center comes out clean (or see chart for different pan sizes and baking times)

Cool for 10 minutes in pan then cool completely on a wire rack

January 16, 2012 at 2:14 pm Leave a comment

Quick Breads, Pan Sizes, and Baking Times

Pan size
Baking time
one 9x5x3 inch pan 60 to 75 minutes
one 8x4x2 inch pan 50 to 60 minutes
two 7.5×3.5×2 inch pans 40 to 45 minutes
three 5.75×3.25×2 inch pans 35 to 40 minutes
six 4.5×2.5×1.5 inch pans 30 to 35 minutes
twelve 2.5 inch muffin cups 15 to 20 minutes

January 16, 2012 at 2:06 pm Leave a comment

Homemade Wheat Thins

Close, very close. Thank you Kitchen Simplicity!

1 1/4 cups whole wheat flour
1 1/2 tablespoons sugar
1/2 teaspoon salt, plus extra for sprinkling
1/4 teaspoon paprika
4 tablespoons butter, cold and cut into cubes
1/4 cup water (plus more, if necessary)
1/4 teaspoon vanilla

In the bowl of a food processor, mix together flour, sugar, salt and paprika and pulse

Toss butter into flour mixture and pulse until you get a coarse meal

Mix together water and vanilla
pour over flour mixture and mix, dough should be evenly moistened but not sticky (add a bit more water if necessary)
divide the mixture in half and form into balls

On a lightly floured piece of parchment paper, roll out the dough as thinly as possible (or as desired)
cut into squares using a pizza cutter and a ruler for guidance
sprinkle with a bit of salt (and/or other toppings if desired)
slide parchment paper and crackers onto a baking sheet after removing the scraps

Bake at 400º F for 10-12 minutes or until browned and crisp
cool completely and store in an air-tight container at room temperature

Makes approximately 60 crackers (well, depending on the size and shape you make them)

Note: … a few days later.
These have to be rolled very thin and baked until totally browned to stay crisp. One day in a container and they turned soggy.

January 8, 2012 at 6:05 pm Leave a comment

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