Cal was watching Paula Deen on the Food Network the other night, and she was (unfortunately for our waistlines) making these unbelievably simple cookies. In an shameless plug for her merchandise, she mentioned that the recipe is in a cookbook of hers that we happened to have (thanks, Christina!). Cal promptly got out of the Ugly Green Recliner, headed straight for the kitchen, and made up a batch in 10 minutes. Now I crave them all the time. Not good. (But, really, oh so good.)
1 c. crunchy* peanut butter
1 c. sugar
1 egg
1 teaspoon vanilla extract
Mix all together in a bowl with a spoon. Scoop onto greased cookie sheet. Bake for 12 minutes (according to the recipe; we cook 'em a minute or two less so that they're gooey) at 350 degrees. Sprinkle on top with sugar.
*In his first experiment, Cal did half creamy, half crunchy. Indisputably better with crunchy. Suit yourselves, though.
Thursday, January 31, 2008
Chicken Soup with Buttermilk Dumplings (Cottage Living)
While we're on the soup kick, I thought I'd add my latest favorite (up until the new tomato soup recipe, of course). It's not super simple, but the results are totally worth the half-hour or so in the kitchen. Very creamy and satisfying. NOT, however, healthy, I wouldn't think.
Ingredients:
1 tablespoon olive oil
7 small boneless, skinless chicken thighs (I used chicken breasts instead)
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
2 carrots, sliced
5 cups low-sodium chicken broth (I used water with chicken boullion b/c I had it)
2 teaspoons chopped fresh thyme OR 1/2 teaspoon dried thyme
Salt
Pepper
1/2 cup heavy cream
2 tablespoons cornstarch
1 (10.2 oz) can refrigerated buttermilk biscuits
All purpose flour (for dusting buscuits)
1 tablespoon fresh lemon juice
1/4 cup fresh chives or parsley
1. Heat olive oil in a large pot over medium-high heat. Cook chicken 6 minutes on each side or until lightly browned. (Chicken may not be cooked all the way through, but that's okay b/c it will finish up when in broth.) Cut chicken into bitesize pieces and set aside.
2. Sautee onion, celery, and carrots in the butter for 3 minutes. Stir in broth and next 3 ingredients. Bring to boil and reduce heat. Simmer, covered, 5 minutes.
3. Whisk together cream and cornstarch in a small bowl; stir into simmering broth.
4. Cut each biscuit into quarters and dredge pieces in flour, shaking off excess. Add biscuits to broth and cook, partially covered, 3 minutes on each side or until biscuits are firm to the touch (I think it takes a little longer than 3 minutes, but what do I know?)
5. Add chicken, lemon juice, and chives to broth; simmer until chicken is heated through. Season with additional salt and pepper, if desired.
Ingredients:
1 tablespoon olive oil
7 small boneless, skinless chicken thighs (I used chicken breasts instead)
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
2 carrots, sliced
5 cups low-sodium chicken broth (I used water with chicken boullion b/c I had it)
2 teaspoons chopped fresh thyme OR 1/2 teaspoon dried thyme
Salt
Pepper
1/2 cup heavy cream
2 tablespoons cornstarch
1 (10.2 oz) can refrigerated buttermilk biscuits
All purpose flour (for dusting buscuits)
1 tablespoon fresh lemon juice
1/4 cup fresh chives or parsley
1. Heat olive oil in a large pot over medium-high heat. Cook chicken 6 minutes on each side or until lightly browned. (Chicken may not be cooked all the way through, but that's okay b/c it will finish up when in broth.) Cut chicken into bitesize pieces and set aside.
2. Sautee onion, celery, and carrots in the butter for 3 minutes. Stir in broth and next 3 ingredients. Bring to boil and reduce heat. Simmer, covered, 5 minutes.
3. Whisk together cream and cornstarch in a small bowl; stir into simmering broth.
4. Cut each biscuit into quarters and dredge pieces in flour, shaking off excess. Add biscuits to broth and cook, partially covered, 3 minutes on each side or until biscuits are firm to the touch (I think it takes a little longer than 3 minutes, but what do I know?)
5. Add chicken, lemon juice, and chives to broth; simmer until chicken is heated through. Season with additional salt and pepper, if desired.
Black Bean and Salsa Soup
I got this from Allrecipes.com; it's super-easy and really, really tasty. It's gotten a number of compliments. You can also adjust the ratio of broth-to-beans and turn it into bean dip. Also, I adjusted the recipe to what I had on hand by skipping the green onion and snipping some fresh cilantro into it before blending. Unbelievable.
*****
INGREDIENTS
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
DIRECTIONS
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
*****
INGREDIENTS
2 (15 ounce) cans black beans, drained and rinsed
1 1/2 cups vegetable broth
1 cup chunky salsa
1 teaspoon ground cumin
4 tablespoons sour cream
2 tablespoons thinly sliced green onion
DIRECTIONS
In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.
Wednesday, January 30, 2008
Pakistani Kima
(a Lutz special; recipe upon Nellie's request)
Sauté in skillet:
3 T. butter
1 c. chopped onion
1 clove garlic, minced
Add:
1 lb. ground beef
Brown Well.
Stir in:
1 T. curry power
1 1/2 t salt
dash pepper
dash each cinnamon, ginger, and tumeric*
2 c. cooked tomatoes
2 c. frozen peas
Cover and simmer 25 minutes.
Serve with pita bread.
*The mighty Beth Lutz adds lots more spice than is called for here . . . to taste.
Sauté in skillet:
3 T. butter
1 c. chopped onion
1 clove garlic, minced
Add:
1 lb. ground beef
Brown Well.
Stir in:
1 T. curry power
1 1/2 t salt
dash pepper
dash each cinnamon, ginger, and tumeric*
2 c. cooked tomatoes
2 c. frozen peas
Cover and simmer 25 minutes.
Serve with pita bread.
*The mighty Beth Lutz adds lots more spice than is called for here . . . to taste.
Tomato Soup*
1 yellow onion, chopped
3 large cloves of garlic, minced
2 (28-oz) cans of tomatoes (I use one can of diced and one can of crushed)
1 quart vegetable or chicken broth
2 tablespoons olive oil
In a 3-quart pot, sauté the onion and garlic in olive oil, until soft and translucent. Add the tomatoes and broth, and bring to a boil. Reduce the heat and simmer for about 45 minutes. Puree the soup using a hand blender, or blend the chunks (in batches, if necessary) in a blender or food processor. Salt and pepper the soup to taste (this will depend a good bit on the salt content of your broth). If desired, stir in a couple tablespoons butter (this will round out the acidity).
Top with chopped green onion, goat cheese, and croutons.
*note: Recognition must be given to Katy Carter, from whose blog I stole this recipe! . . . and only made a few minor adjustments.
3 large cloves of garlic, minced
2 (28-oz) cans of tomatoes (I use one can of diced and one can of crushed)
1 quart vegetable or chicken broth
2 tablespoons olive oil
In a 3-quart pot, sauté the onion and garlic in olive oil, until soft and translucent. Add the tomatoes and broth, and bring to a boil. Reduce the heat and simmer for about 45 minutes. Puree the soup using a hand blender, or blend the chunks (in batches, if necessary) in a blender or food processor. Salt and pepper the soup to taste (this will depend a good bit on the salt content of your broth). If desired, stir in a couple tablespoons butter (this will round out the acidity).
Top with chopped green onion, goat cheese, and croutons.
*note: Recognition must be given to Katy Carter, from whose blog I stole this recipe! . . . and only made a few minor adjustments.
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