Ingredients
1 cup all-purpose flour ( I used whole wheat)
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed brown sugar
1 egg
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter or margarine, melted ( I just used oil)
Mix it all up and bake in waffle iron. We ate it with whip cream and banannas. Yum!
Tuesday, January 19, 2010
Sunday, January 10, 2010
Cranberry Mustard Pork Tenderloin
I used a pork boneless loin roast and it turned out so tender and juicy. It was so easy to put together and everyone really liked it. An easy sunday dish.
1-16 oz. can whole cranberry sauce
1/3 cup dijon mustard
1/2 cup brown sugar
juice of 1 lemon
1 TBSP salt
2- 1 lbs. pork loin roasts
Mix all ingredients except pork roasts together in a medium bowl. place roast into a crock pot, pour cranberry mix over the the roasts. cook on high for 1 hour. turn down to low & cook an additional 4 hours. let cool 10 minutes before cutting.
You can easily substitute with chicken breasts.
1-16 oz. can whole cranberry sauce
1/3 cup dijon mustard
1/2 cup brown sugar
juice of 1 lemon
1 TBSP salt
2- 1 lbs. pork loin roasts
Mix all ingredients except pork roasts together in a medium bowl. place roast into a crock pot, pour cranberry mix over the the roasts. cook on high for 1 hour. turn down to low & cook an additional 4 hours. let cool 10 minutes before cutting.
You can easily substitute with chicken breasts.
Wednesday, January 6, 2010
PF Changs Chicken Lettuce Wraps
We had these on New Year's Eve- they were very good. Maryelle, said not to use the hot mustard- cause it was too hot the last time she made them. Brigham says we should have added pine nuts- cause the Mandarin does and they are better that way, and he thinks he would have liked to have added at least a little hot mustard. :)
Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions
1Make the special sauce by dissolving the sugar in water in a small bowl.
2Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3Mix well and refrigerate this sauce until you're ready to serve.
4Combine the hot water with the hot mustard and set this aside as well.
5Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6Bring oil to high heat in a wok or large frying pan.
7Saute chicken breasts for 4 to 5 minutes per side or done.
8Remove chicken from the pan and cool.
9Keep oil in the pan, keep hot.
10As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12When chicken is cool, mince it as the mushrooms and water chestnuts are.
13With the pan still on high heat, add another Tbsp of vegetable oil.
14Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16Top with"Special Sauce".
Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce
Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chile paste
Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar
Directions
1Make the special sauce by dissolving the sugar in water in a small bowl.
2Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3Mix well and refrigerate this sauce until you're ready to serve.
4Combine the hot water with the hot mustard and set this aside as well.
5Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6Bring oil to high heat in a wok or large frying pan.
7Saute chicken breasts for 4 to 5 minutes per side or done.
8Remove chicken from the pan and cool.
9Keep oil in the pan, keep hot.
10As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12When chicken is cool, mince it as the mushrooms and water chestnuts are.
13With the pan still on high heat, add another Tbsp of vegetable oil.
14Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16Top with"Special Sauce".
Sweet Chili Dipping Sauce- for lettuce wraps, Maryelle
1/4 cup rice wine vinegar
2 Tbsp fish sauce
1/4 cup hot water
2 Tbsp sugar
1 lime juiced
1 tsp garlic minced
1 tsp red chili paste
Blend until smooth
2 Tbsp fish sauce
1/4 cup hot water
2 Tbsp sugar
1 lime juiced
1 tsp garlic minced
1 tsp red chili paste
Blend until smooth
Naan
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 Tbl milk
1 egg, beaten
2 tsp salt
4 1/2 cups bread flour
2 tsp minced garlic
spoonful of plain yogurt
1/4 cup butter melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg salt and enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured surface or until smooth. ( just use my Bosch) Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls and place on tray. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
You can grill these. I prefer to use a cookie tray. Scatter tray with kosher salt. Roll out dough balls and place on sheet. 450 degree over for about 10 minutes. Brush with butter when removed from over.
I prefer the texture of these with 1/2 bread flour and 1/2 spring wheat- but you can make them with whole wheat- they are just a lot heavier.
1 cup warm water
1/4 cup white sugar
3 Tbl milk
1 egg, beaten
2 tsp salt
4 1/2 cups bread flour
2 tsp minced garlic
spoonful of plain yogurt
1/4 cup butter melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg salt and enough flour to make a soft dough. Knead for 6-8 minutes on a lightly floured surface or until smooth. ( just use my Bosch) Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls and place on tray. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
You can grill these. I prefer to use a cookie tray. Scatter tray with kosher salt. Roll out dough balls and place on sheet. 450 degree over for about 10 minutes. Brush with butter when removed from over.
I prefer the texture of these with 1/2 bread flour and 1/2 spring wheat- but you can make them with whole wheat- they are just a lot heavier.
Moroccan Chicken
For the Marinade:
2 Lemons
6 cloves garlic, peeled
2 1/8 inch thick slices peeled fresh ginger ( I forgot these when I made it- but I love ginger- so I'll try it next time.)
1 tsp dried marjoram
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/8 tsp ground cinnamon
pinch saffron threads
1 tsp light brown sugar
2 1/2 tsp kosher salt
2 tsp freshly ground black pepper
3 Tbs. olive oil
For the Yogurt-Lemon Sauce:
1 seedless cucumber, cut into 1/2 inch cubes- or grated
1/2 cup chopped fresh cilantro
2 cups plain whole- milk yogurt
kosher salt
2 Tbl marinade
Mix well.
Make the Marinade:
Cut a deep lengthwise gash into each lemon. Put the lemons and garlic cloves in a small microwaveable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 minutes. Let them cool. When the lemons are cool enough to handle- squeeze all the juice out. Put the juice, garlic and remaining marinade ingredients in a blender and puree. Set 2 Tbs. aside to use for the yogurt sauce. Marinate the chicken for 2-4 hours in the refrigerator. Grill when ready.
2 Lemons
6 cloves garlic, peeled
2 1/8 inch thick slices peeled fresh ginger ( I forgot these when I made it- but I love ginger- so I'll try it next time.)
1 tsp dried marjoram
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
1/8 tsp ground cinnamon
pinch saffron threads
1 tsp light brown sugar
2 1/2 tsp kosher salt
2 tsp freshly ground black pepper
3 Tbs. olive oil
For the Yogurt-Lemon Sauce:
1 seedless cucumber, cut into 1/2 inch cubes- or grated
1/2 cup chopped fresh cilantro
2 cups plain whole- milk yogurt
kosher salt
2 Tbl marinade
Mix well.
Make the Marinade:
Cut a deep lengthwise gash into each lemon. Put the lemons and garlic cloves in a small microwaveable container. Cover and microwave on high until the lemons are soft and juice has exuded from them, about 4 minutes. Let them cool. When the lemons are cool enough to handle- squeeze all the juice out. Put the juice, garlic and remaining marinade ingredients in a blender and puree. Set 2 Tbs. aside to use for the yogurt sauce. Marinate the chicken for 2-4 hours in the refrigerator. Grill when ready.
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