Archive for March, 2012

Hash – A small batch

From the French verb hacher (to chop), a combination of meat, potatoes, and vegetables. Not a fancy or glamorous dish, but it’s a tasty way to use up leftovers. This version was made with hot Italian sausage, but a cup of any meat will do very nicely.

3 sausage links, remove meat from their casings
1 potato, any variety, diced and cooked
1 small onion, diced
1 bell pepper, diced
1 carrot, diced
1 clove garlic, minced
salt & pepper

Brown meat, remove from pan, and set aside
brown potatoes in dirty pan, add oil if necessary
add onions, peppers, garlic, and brown
return meat to the pan
mix well and season to taste
brown until golden

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March 26, 2012 at 6:43 pm Leave a comment

Lemon Bars

Crust
1 cup AP flour
1/4 cup sugar
3 tablespoons butter, softened

Topping
2 eggs
3/4 cup sugar
2 teaspoons lemon zest, grated
1/3 cup lemon juice
3 tablespoons flour
1/2 teaspoon baking powder
pinch of salt
powdered sugar for dusting the tops

Preheat oven to 350°

Crust
Combine flour, butter, and sugar until crumbly in texture
press into the bottom of an 8×8 baking pan
bake for 15 minutes

Topping
Beat eggs and sugar until frothy and lighter in color
add the next 5 ingredients and beat until well blended
pour into partially baked crust
bake for 20-25 minutes
remove from oven, cool completely, sprinkle with powdered sugar, cut into squares and serve

March 19, 2012 at 1:08 pm Leave a comment

Cake Mix for Chocolate Cake in a Mug

Ever have a craving for warm, gooey chocolate? This recipe has been ‘borrowed’ from a poster on Food.com and ever-so-slightly altered. It’s a mix that creates individual servings of chocolate cake cooked in the microwave; perfect for quickly and easily indulging that craving we all know too well. Just add water, chocolate chips, and vanilla to the mix, stir, and zap; no eggs, no fuss.

The Mix
1 cup flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 cup dry milk powder
1/4 cup cocoa
largish pinch of salt
chocolate chips (optional)
1 teaspoon instant espresso powder (optional)
vanilla (optional)

Combine all the ingredients and store in an air-tight container

Bake a Cake
Mix 4 tablespoons of cake mix with 2 tablespoons water, and a scant 1/8 teaspoon vanilla in a small mug or tea cup (about 6 ounces). Add about 6 chocolate chips now.

Cook in the microwave on high for 35-45 seconds. The top should look and feel dry.

Let rest for 2 minutes. Garnish as you wish, or just eat it plain.

This mix produces approximately 10 servings.

March 12, 2012 at 4:41 pm Leave a comment

Singapore Noodles – A relatively small batch

This dish of stir-fried vermicelli, primarily seasoned with curry, is Chinese in origin, and actually unavailable in Singapore. The recipe is very flexible and can be altered to accommodate any combination of veggies and protein; great for cleaning out some leftovers in the fridge. So all ingredients and measurements listed are approximations. Feel free to swap in any of your favorites. Takes quite a bit of prep, as most Chinese dishes do, but well worth the effort.

8 ounces noodles, cooked (vermicelli, rice sticks, bean thread, your choice)
1 egg, beaten
oil
12 or so shrimp, cooked and shelled
1 chicken breast, cooked and shredded
1/4 cup pork product, diced and browned (Chinese bbq pork, ham, bacon)
1 rib celery, thinly sliced on the diagonal
1 carrot, shredded
1 small onions, thinly sliced
1/2 green pepper, thinly sliced
1 clove garlic, minced
2 teaspoons prepared curry powder
1/2 cup chicken stock or water
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
a splash of fish sauce
a handful of bean sprouts

If you haven’t cooked the pasta and/or browned the protein, do so now individually, and set aside.

Cook the beaten egg in an oiled, large nonstick pan over medium heat
swirl to form thin layer on bottom of pan and cook until set
remove from pan, cut into strips, and set aside.

Heat more oil in the same pan over high heat
sauté carrot, onion, celery, green pepper, and garlic until tender

Add curry powder and stir for approximately 20 seconds
add stock, soy sauce, sesame oil, and fish sauce, mix well
add the cooked noodles and toss well
cover and simmer for about 2 minutes

Uncover, add protein back to the pan and mix well
when liquid is completely absorbed, toss in bean sprouts, warm through, and serve

If you like this dish spicier, season to taste.

March 5, 2012 at 8:09 pm Leave a comment


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#persimmons are plentiful this time of year. 'What to do with them?' is always the question. I'm considering apple & persimmon #handpies a #smallbatch #audreycancook It's going to be a #smallbatch #thanksgiving this year. #audreycancook #indigo dyed #shibori pillows
#audreycancook Another #leftover creation, skillet #appletart, a #smallbatch #audreycancook Skillet chicken #enchiladas a #smallbatch.  A great recipe for clearing out the fridge. On the blog soon. #audreycancook I've been working on a recipe for #icecream made without a machine. They're all over the web. I'm still not convinced, it's overly sweet and the texture is like frozen mousse. #audreycancook