Monthly Archives: February 2009

Feb28

Hash Brown Frittata (echo, echo…)

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Hash Brown Frittata (echo, echo…)

 

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This recipe was one of my first posts. I have been wanting to update it, and post some decent photographs. The opportunity to recap the recipe came this morning. This is a very simple recipe, and a good healthy option, as it uses egg beaters and incorporates veggies.

Frittata’s are a great way to serve an easy, scrumptious meal with many possible variations. It is also a way to introduce new veggies to your kids, without them really knowing… :) BTW, the Southwestern Style Egg Beaters has a little zing to it. If you choose to use regular egg beaters, you will want to add some salt and pepper, or other seasonings.

Hash Brown Frittata

Ingredients:

  • 1 Small Onion, diced
  • 4 slices cooked bacon, chopped or broken into small pieces – divided
  • 1 Bag Simply Potatoes Hash browns, with or without onions
  • 1 Carton Egg Beaters Southwestern Style
  • 1 – 1/2 cups shredded cheese
  • 1 – 2 Roma tomatoes, sliced
  •  Optional Toppings: Salsa, sour cream, grated Parmesan cheese

Directions:

Set oven to broil.

Spray a 10″ oven proof skillet with cooking spray. Saute onions and 2 slices of bacon pieces until tender, you may have to add some water to keep from burning (or oil). Add hash brown potatoes and cook on medium heat for about 5 minutes, or until potatoes are tender and “mostly” cooked. Spread mixture out evenly in pan and pour in Egg Beaters. Cook for about two minutes – lifting the edges to allow the “runny” part of the egg beaters under the sides (like you do an omelet). Top with shredded cheese and “strategically”  place the sliced tomatoes on top of the cheese. I like to make it proportional – so I can cut slices in the frittata without having to cut the tomatoes. Sprinkle remaining bacon pieces the top and place under broiler until the cheese begins to melt and the center is set. Remove from oven and let sit for 2 minutes, then slice and serve with optional toppings.

Finally – this is a lower calorie food – Using the Egg Beaters, the potatoes, veggies – and I use 2% cheese… Eight servings runs about 200 calories without the extra toppings.

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Feb20

Make Bread, Not War ~ Amish Friendship Bread

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Make Bread, Not War ~ Amish Friendship Bread

 

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Sweet Friends!

 First off, let me say that many people snub their nose to participating in this “chain recipe”. After making it tonight, I am thinking it is the way to go! Unless you are originating the chain with the starter yourself, it is practically painless to pull of this sweet bread. AND, there are tons of variations to use with this sourdough starter. I am hooked now… bring on the friends!

Well, I have only eaten Amish Friendship Bread once a long time ago. All I remember was that it was really good. That same day I went home with my own starter bag, only to completely forget to do anything else with it. Hence, this is my first time ever actually “following through” with the recipe. To be completely honest, I almost didn’t make this one either. I was already about 36 hours after the 10 day mark; however, some internet research re-assured me that it would be ok to use.

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Amish Friendship Bread

The bread was fabulous, not to mention very easy to combine and bake. It baked perfectly in exactly one hour (as the directions stated).  Now I have 4 more starters, and 10 days to make tonights two loaves last. I do plan to use one of the starters in the morning to make some Amish cookies. I will certainly post those results tomorrow.

Amish Friendship Bread (a.k.a. Sourdough Starter)

(You either need a friend with a starter, or to make your own. I found several decent looking recipes in my searches)

Ingredients:

  • 1 cup sugar
  • 2 tsp cinnamon
  • 2 cups flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 – (5.1 oz) box instant vanilla pudding
  • 1 cup Amish starter
  • 3 eggs
  • 1/2  cup oil
  • 1/2 cup applesauce
  • 1 tsp vanilla

Topping:

  • 1/2 cup sugar
  • 1 1/2 tsp cinnamon

Directions:

Pre-heat the oven to 325 degrees. Grease two 9 x 5″ loaf pans and dust bottom and sides of pan with cinnamon sugar mixture.

In a large bowl, combine all dry ingredients, make a well in the center of the mix and set aside. Combine the wet ingredients and mix well, pour into well of the flour mixture and stir until batter is well combined, but don’t over-mix. Pour batter evenly into pans and sprinkle with remaining cinnamon sugar. Bake for one hour, or until toothpick comes out clean. Allow to cool in pans for about 10 minutes, then remove and serve, or cool completely and store in a airtight container.

*I always store my sweet/quick breads in the refrigerator. I think they taste better that way.

**I read numerous reviews stating you can freeze the starter, defrosting it in the fridge for 3 hours, then continuing with the proper daily sequence.

 

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View from the top!

 

Feb15

Sorry Kelloggs, these Pop-Tarts will make you crumble!

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Sorry Kelloggs, these Pop-Tarts will make you crumble!

Homemade Pop-Tarts

 

We are all guilty of consuming the cardboard treasures (Pop-tarts) at some point in our lives. Hey, it is better than no breakfast at all, just not much on the taste side. My favorite would probably be the brown sugar cinnamon, and it has to be toasted. Pop-Tarts are not often consumed at my house, thus, I don’t regularly buy them. We do the frozen toaster strudels sometimes, but just usually when I don’t feel like making breakfast and the kids decide to be independent. These treats however didn’t even last an hour at our house.

I saw this recipe at Peabody’s site a long time ago. Then again at Honey & Jam… and a couple of other places. Since I had a break this morning I whipped some up. Now yes, I did Honey and Jam’s version using a refrigerated pie crust. Now that I know how well they turn out, I will try the pastry recipe next time. I used Strawberry preserves from Harry & David. This is a great, easy recipe – don’t waste your money on the store bought version and bake up some of your own.

Homemade Strawberry Pop Tarts

Ingredients:

  • Pie crust, refrigerated or homemade (see below)
  • Jam or Preserves
  • Glaze or Egg Wash
  • Sparkling Sugar 

Directions:

Preheat the oven to 425 degrees. (I went by the temp setting on the box, the original recipe calls for 450.)

Unroll one of the pie crusts and square the edges. Cut into rectangles. Place 1 tsp of jam in the center of a rectangle and top with another piece of crust. Crimp all four edges. Repeat until all of the pie crust is used. I also took the rounded edges that I cut off and rolled them together to form more pop-tarts. They weren’t as “pretty” as the others, but I hate to waste food.

Bake the pop-tarts for about 7 – 8 minutes or until slightly brown. Once cool, pour glaze over and decorate with sugar. If you don’t want to add extra sugar with the glaze, you can use an egg wash on the tops  with some white sugar.

Take one pie crust rectangle, fill with a tsp of jam. Cover with another piece of pie crust. Crimp all four edges. Repeat until you run out of pie crust. Bake at 450F for abou7-8 minutes or until slightly brown. Set aside to cool. Once cooled, pour glaze on to Pop-tart and decorate with sparkling sugar.

To Make the Glaze:

  • 1 cup powder sugar
  • milk to thin

Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.

 

Peabody’s Pie Crust Recipe

Ingredients:

  • 1-1/2 cups sifted flour
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup unsalted butter
  • 3 tablespoons cold water

Directions:

Combine flour and salt in bowl. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in food processor. Use the pulse button just until it starts to pull away from the sides. Be very careful not to overwork the dough.) Place dough on a lightly floured surface and roll into a square/rectangle. Cut out long strips about 2 inches wide, and 3 inches long. Repeat till you run out of dough.

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Feb8

Homemade Granola Bars

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Homemade Granola Bars
Homemade Granola Bars 2 Y

Peanut Butter Granola Bars

During some recent surfing I found these bars at Stephanie’s Kitchen. I have really wanted to try making my own granola bars, but never got around to purchasing all the necessary ingredients. However, when I saw that this recipe only four ingredients and essentially no baking time I placed the recipe on my to do list. This recipe is quick and easy and turned out quite nice. Since I pack my hubby a granola bar everyday for a snack, this is a great start to cutting costs (and calories…).  You can see her post here, and I have added the recipe below. Enjoy!

 Peanut Butter Granola Bars

(from Stephanie’s Kitchen)

Ingredients:

  • 2 cups granola
  • 1/2 cup creamy peanut butter
  • 1/4 cup honey
  • 1 cup semi-sweet chocolate chips (I used a Ghirardelli Bar)

Directions:

In a bowl, mix together the honey and peanut butter until smooth. Add the granola and mix until well coated. Pat into a 8X8 greased pan and sprinkle chocolate chips on top. Place in a 350 degrees for 2-3 minutes or until chocolate is melted. Smooth out chocolate over the top of the granola. Chill until set. Cut into squares

Quick, easy and wonderful.

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Yum!

Feb8

Shrimp Fried Rice – Wa-ay Easy!

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Shrimp Fried Rice – Wa-ay Easy!
Simple Shrimp Fried Rice

Simple Shrimp Fried Rice

It has been a busy week. I have had very little time to cook, much less post anything new. I did however get to spend some time in the kitchen tonight – and it wasn’t just washing dishes or cleaning up after five messy people.

I picked up some fresh extra large shrimp at the grocery store with the intention to cook it yesterday, but it never happened. I knew it needed to be cooked today. With leftover rice screaming to be used, I knew what I could throw together. Fried rice is such an easy dish to “toss” together, and you can use just about any vegetable or meat, or both that you have on hand. For this one, I simply used onions and peppers with the shrimp, leftover rice and some egg.

Ingredients:

  • 1 lb shrimp, peeled and deveined
  • Soy Sauce
  • Red, yellow and green peppers, sliced
  • Onion sliced
  • Chilled cooked rice, I used about 2 cups
  • 1 egg (or equal egg substitute) scrambled

Directions:

In a 10″ skillet, saute the onions and pepper in about 1 tbsp olive oil until translucent and soft. Add the shrimp, toss with some soy sauce and cook until pink, about 2 – 3 minutes. Add the rice and some more soy sauce. Stir frequently until heated through.  Add the scrambled egg, stir and serve with additional sauce.

Simple, easy, hearty.

Feb4

Pronto Popcorn, Caramel Style

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Pronto Popcorn, Caramel Style
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Caramel Corn Pronto!

 

Translate – Caramel Popcorn, quick and easy. :)

I love to eat popcorn. My kids say that I bleed popcorn and diet coke, funny, probably true though. When I like to “switch things up a bit”, I make caramel popcorn. It is so much better than your store bought candied corn, and better for you too. I can control what popcorn is used, and how much butter and sugar is added, plus it is fresh.

Caramel Popcorn can sometimes be a long and tedious snack. Not difficult, but time consuming, as most recipes call for baking at a low temperature for about an hour. Enter, the microwave. This microwave caramel popcorn will get you the sweet snack in under fifteen minutes – start to finish. I found the recipe at the Jolly Time Popcorn site. Jolly time is one of my favorite microwave popcorn brands.

If you are short on time, and looking for a great, lighter, treat, try this one. I made this batch for a superbowl party this last Sunday. I made over 50 servings worth in under an hour. It was awesome.

Microwave Caramel Popcorn, Fast!

Ingredients:

  • 10 cups popcorn, air popped or 1 microwave bag
  • 1/3 cup butter, unsalted
  • 2/3 cup brown sugar, packed
  • 1/3 cup light corn syrup
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla extract
  • Nuts or Candy Coated Chocolate (optional)

Directions:

Place popcorn in a large microwave-safe glass bowl, set aside.

In another glass bowl, microwave the butter until melted, about 45 seconds. Stir in brown sugar and corn syrup. Microwave on high until mixture boils, 1 to 3 minutes, stirring once, then on high for 3 minutes without stirring. Remove bowl and stir in soda and vanilla.

Pour the caramel mixture over the popcorn and stir until most of the popcorn is coated.  Microwave on 70% power for 1 minute. Remove and stir, then microwave at 70% for 1 more minute minute. Remove  and stir again to coat popcorn evenly. Pour popcorn onto wax paper and cool completely, about ten minutes. Break apart and serve, or store in an airtight container.

You can add nuts or candy coated chocolate if desired. Add nuts with the popcorn before coating with the caramel. If you are using chocolate, add it just before pouring on cooling sheet…or you will have a big melted blob.

Enjoy! Makes about 10 servings, about 1 cup each.

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