RECIPES
Appetizer and Sides
Veggie Sushi
Makes 1 sushi roll (8 pieces)
Ingredients
Preparation
Place the rice in a microwave-safe bowl. Add a few drops of water and microwave on high until the rice is warm and softened, about 30 seconds. Set the rice aside to cool.
In a small bowl, combine the vinegar with 2 tablespoons water. Place a bamboo sushi mat on a work surface with the bamboo strips facing you horizontally. Place the nori sheet horizontally, shiny side down, on the mat, aligned with the edge nearest you. Dip your hands into the vinegar-water mixture and spread the cooled rice in an even layer over the nori sheet, leaving the top one-fourth of the nori uncovered. Sprinkle the sesame seeds over the rice, then arrange the cucumber and carrot sticks and the avocado slices in a horizontal strip across the bottom portion of the rice.
Starting at the edge closest to you, lift the mat, nori, and rice over the filling to seal it inside, then roll up the sushi into a tight cylinder. Use your finger to lightly moisten the outer edge of the nori with the vinegar-water mixture to seal the roll. Dipping a sharp knife in water before each cut, cut the roll in half crosswise, and then cut each half crosswise into 4 equal pieces.
Pack the sushi snugly into an airtight container and sprinkle with sesame seeds. Refrigerate until ready to go. Include little containers of soy sauce and/or pickled ginger, if you like. And don't forget the chopsticks!
Create "training chopsticks" by binding the top ends together and then wedging them apart.
Ingredients
- cooked sushi rice 1 1/4 cups (6 oz/185 g)
- unseasoned rice vinegar 1 teaspoon
- toasted nori seaweed 1 sheet, about 7 by 8 inches (18 by 20 cm)
- toasted sesame seeds 1 tablespoon, plus more for sprinkling
- English cucumber 1/4, peeled and cut into thin matchsticks
- carrot 1/2, peeled and cut into thin matchsticks
- ripe avocado 1/4, thinly sliced
- soy sauce and pickled ginger slices for serving (optional)
Preparation
Place the rice in a microwave-safe bowl. Add a few drops of water and microwave on high until the rice is warm and softened, about 30 seconds. Set the rice aside to cool.
In a small bowl, combine the vinegar with 2 tablespoons water. Place a bamboo sushi mat on a work surface with the bamboo strips facing you horizontally. Place the nori sheet horizontally, shiny side down, on the mat, aligned with the edge nearest you. Dip your hands into the vinegar-water mixture and spread the cooled rice in an even layer over the nori sheet, leaving the top one-fourth of the nori uncovered. Sprinkle the sesame seeds over the rice, then arrange the cucumber and carrot sticks and the avocado slices in a horizontal strip across the bottom portion of the rice.
Starting at the edge closest to you, lift the mat, nori, and rice over the filling to seal it inside, then roll up the sushi into a tight cylinder. Use your finger to lightly moisten the outer edge of the nori with the vinegar-water mixture to seal the roll. Dipping a sharp knife in water before each cut, cut the roll in half crosswise, and then cut each half crosswise into 4 equal pieces.
Pack the sushi snugly into an airtight container and sprinkle with sesame seeds. Refrigerate until ready to go. Include little containers of soy sauce and/or pickled ginger, if you like. And don't forget the chopsticks!
Create "training chopsticks" by binding the top ends together and then wedging them apart.
Zucchini Fries
Ingredients
Directions
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
- Olive oil, for frying
- 1 3/4 cups freshly grated Parmesan
- 1 1/2 cups panko (Japanese breadcrumbs)
- 3/4 teaspoon salt
- 2 large eggs
- 3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips
Directions
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
Cilantro-Lime Sweet Potato Steak Fries
Perfectly cooked steak fries are the best. Crispy on the outside, soft on the inside…delicious. These steak fries take on a summer flare with a hefty coating of citrusy lime zest and cilantro, with just a touch of spice. This recipe has become my favorite, I prefer it by a long shot over classic white potato steak fries.
Cooking on the grill? Just throw these guys in some tinfoil!
Cilantro-Lime Sweet Potato Steak Fries
Cut the potatoes length-wise into thick wedges and spread evenly on the baking sheet, making sure not to overcrowd.
Drizzle potatoes with oil, making sure they are evenly coated. Then sprinkle on the salt, pepper, garlic powder, lime zest, and chopped cilantro.
Bake for 35 minutes, making sure to flip the wedges a few times to crisp up on each side.
Cooking on the grill? Just throw these guys in some tinfoil!
Cilantro-Lime Sweet Potato Steak Fries
- 2 medium sweet potatoes
- zest of two limes
- 1/4 cup chopped cilantro
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- pinch of cayenne pepper
Cut the potatoes length-wise into thick wedges and spread evenly on the baking sheet, making sure not to overcrowd.
Drizzle potatoes with oil, making sure they are evenly coated. Then sprinkle on the salt, pepper, garlic powder, lime zest, and chopped cilantro.
Bake for 35 minutes, making sure to flip the wedges a few times to crisp up on each side.
Crispy Plantain Fries
If you are looking to eat french fries on the paleo diet, vegan diet or just looking for a healthier option.. Plantain fries have your name all over them. Because they are incredible!! Crispy as heck and so easy to make.
The general rule is that your plantains should be green for best results. As they start to get brown spots on their skin like bananas they will get sweeter and not quite as crisp all the way through. Though- they do still taste good.. just not quite like fries.
1 plantain usually is a good amount for 1 serving.. however you will find yourself (and your family) reaching for more- so plan for 2 plantains per person.
Plantain Fries.
Peel the plantains, slice them in half diagonally and then cut into the shape of french fries (the thickness is up to you!). A mandoline works great for this- but I have found cutting by hand is just as easy.
Pour oil into frying pan – You want the plantains to be covered halfway up their sides.
Fry until crispy over medium heat until they are crispy on the outside and cooked through on the inside. They taste fantastic lightly cooked or extra well done. Flip them around in the oil a few times till all sides are cooked.
Salt and pepper to your liking.
The general rule is that your plantains should be green for best results. As they start to get brown spots on their skin like bananas they will get sweeter and not quite as crisp all the way through. Though- they do still taste good.. just not quite like fries.
1 plantain usually is a good amount for 1 serving.. however you will find yourself (and your family) reaching for more- so plan for 2 plantains per person.
Plantain Fries.
- 1-2 plantains (per person)
- Oil for coating the skillet (I recommend Coconut or grapeseed oil)
- Salt and Pepper to taste.
Peel the plantains, slice them in half diagonally and then cut into the shape of french fries (the thickness is up to you!). A mandoline works great for this- but I have found cutting by hand is just as easy.
Pour oil into frying pan – You want the plantains to be covered halfway up their sides.
Fry until crispy over medium heat until they are crispy on the outside and cooked through on the inside. They taste fantastic lightly cooked or extra well done. Flip them around in the oil a few times till all sides are cooked.
Salt and pepper to your liking.
Main Course
Seared Snapper with Mango Avocado Salsa
Seared Snapper with Mango Avocado Salsa
This recipe would also work well using Chicken or Salmon. For me I would eliminate the red onion and chile.
Yield: 2 servings
Ingredients:
2 6oz snapper fillets
1 tbsp olive oil
1 ripe mango, diced (about 1 cup). Taste the mango, make sure it's a good one.
2 tbsp minced red onion
1 serrano chile, minced, or any other desired chile
1/2 avocado, diced
1 tbsp lemon or lime juice
Directions:
Start by preparing the salsa. Combine the mango (include those mango juices too), red onion, serrano chile, avocado, and citrus juice in a bowl. Season with some salt and pepper to taste. Mix together and let it sit while we work on the fish, so the flavors can meld a bit.
Take a couple paper towels and REALLY dry the snapper fillets well. Water is the enemy of a good brown sear, so soak up as much of it as you can. Season the snapper generously with salt and pepper.
Heat up a nonstick skillet over medium high heat, then test it by throwing a couple drops of water at it. Do the water droplets jump around, sizzle, and evaporate? If so, good, it's hot enough, and you can add the olive oil to the pan. Lay the snapper fillets in the pan, and cook for about 2 minutes on each side (keep in mind, this time will vary with the thickness of your fillets, but fish always cooks very quickly). Remove the snapper, and top with the mango avocado salsa.
Shown with coconut rice, which is very easy to make.Use 2 cups of uncooked rice with 2 cups coconut milk and 2 cups of water into a rice cooker.
This recipe would also work well using Chicken or Salmon. For me I would eliminate the red onion and chile.
Yield: 2 servings
Ingredients:
2 6oz snapper fillets
1 tbsp olive oil
1 ripe mango, diced (about 1 cup). Taste the mango, make sure it's a good one.
2 tbsp minced red onion
1 serrano chile, minced, or any other desired chile
1/2 avocado, diced
1 tbsp lemon or lime juice
Directions:
Start by preparing the salsa. Combine the mango (include those mango juices too), red onion, serrano chile, avocado, and citrus juice in a bowl. Season with some salt and pepper to taste. Mix together and let it sit while we work on the fish, so the flavors can meld a bit.
Take a couple paper towels and REALLY dry the snapper fillets well. Water is the enemy of a good brown sear, so soak up as much of it as you can. Season the snapper generously with salt and pepper.
Heat up a nonstick skillet over medium high heat, then test it by throwing a couple drops of water at it. Do the water droplets jump around, sizzle, and evaporate? If so, good, it's hot enough, and you can add the olive oil to the pan. Lay the snapper fillets in the pan, and cook for about 2 minutes on each side (keep in mind, this time will vary with the thickness of your fillets, but fish always cooks very quickly). Remove the snapper, and top with the mango avocado salsa.
Shown with coconut rice, which is very easy to make.Use 2 cups of uncooked rice with 2 cups coconut milk and 2 cups of water into a rice cooker.
Goofy's Spaghetti And Meatballs
(vegetarian recipe from Disney)
You'll Need
Instructions:
Fill a large saucepan with water and bring to a boil over high heat. Reduce heat so water stays at a fast simmer.
Heat a large skillet over medium high heat. Spray with cooking oil spray and add mushrooms. Cook, stirring occasionally, until liquid has released and evaporated, about 5 minutes.
Add green bell pepper and cook, stirring frequently, until peppers are soft, about 4 minutes. Remove from heat.
In a medium bowl, mix together sweet potato, flour, bread crumbs, onion powder, egg, and mushroom mixture.
With oiled hands, roll sweet potato mixture into 1-inch balls. Place balls in simmering water and let cook for 7 minutes. Remove from hot water with a slotted spoon and place in tomato sauce.
Meanwhile, return skillet to medium high heat and add zucchini. Cook, stirring frequently, until just tender, about 2 minutes.
To serve, place meatballs and marinara sauce over zucchini spaghetti. Sprinkle cheese on top.
- 8 ounces button mushrooms, finely chopped
- 1/2 cup green bell pepper, minced
- 1 large sweet potato, cooked (about 1 1/2 cups)
- 1/2 cup all-purpose flour
- 1 cup panko bread crumbs
- 1/2 teaspoon onion powder
- 1 large egg, lightly beaten
- 1 1/2 cups low-sodium tomato sauce, heated
- 2 medium zucchini, cut into long strips with a julienne cutter
- 1 cup part-skim shredded mozzarella cheese
Instructions:
Fill a large saucepan with water and bring to a boil over high heat. Reduce heat so water stays at a fast simmer.
Heat a large skillet over medium high heat. Spray with cooking oil spray and add mushrooms. Cook, stirring occasionally, until liquid has released and evaporated, about 5 minutes.
Add green bell pepper and cook, stirring frequently, until peppers are soft, about 4 minutes. Remove from heat.
In a medium bowl, mix together sweet potato, flour, bread crumbs, onion powder, egg, and mushroom mixture.
With oiled hands, roll sweet potato mixture into 1-inch balls. Place balls in simmering water and let cook for 7 minutes. Remove from hot water with a slotted spoon and place in tomato sauce.
Meanwhile, return skillet to medium high heat and add zucchini. Cook, stirring frequently, until just tender, about 2 minutes.
To serve, place meatballs and marinara sauce over zucchini spaghetti. Sprinkle cheese on top.
Sandwiches
Fried Chicken Sandwich
with Slaw and Spicy Mayo
Makes 4 servings
If your idea of coleslaw is the pleated paper cup of shredded stuff alongside BLTs at the diner, it's time for a new rule: Slaw doesn't go with the sandwich, it goes on the sandwich. Slaws deliver on several fronts. They're crunchy, and sandwiches need crunch. Done right, slaws give a bright acidic kick to counter the fatty goodness of meats and mayo. And they provide a temperature contrast to warm sandwiches, like this fried-chicken masterpiece from Son of a Gun in Los Angeles. We can't think of a sandwich that doesn't deserve slaw, so pile it on.
Ingredients
Spicy mayo:
1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon Louisiana-style hot pepper sauce
Fried chicken and assembly:
2 cups all-purpose flour
1 tablespoon ground black pepper
1/2 teaspoon kosher salt plus more
1 cup buttermilk
2 8-ounces skinless, boneless chicken breasts, halved crosswise
Peanut or vegetable oil (for frying)
4 white sandwich rolls
2 tablespoons unsalted butter, room temperature
Special equipment: A deep-fry thermometer
Preparation
For spicy mayo:
Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill.
For fried chicken and assembly:
Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.
Spread Spicy mayo on bottom roll, top with chicken, put slaw on top of chicken, cover with tip roll and enjoy.
A few different slaw recipes for differing tastes
Spicy slaw:
1/2 small red onion, thinly sliced
1 jalapeño, thinly sliced
4 cups thinly sliced cabbage
1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
Vinegar based slaw:
Original recipe makes 8 servings
6 cups shredded green cabbage
1 1/2 cups shredded carrot
1 cup shredded red cabbage
1/2 cup shredded onion
1/4 cup kosher salt
1 cup cider vinegar
1 cup white sugar
1 tablespoon celery seed
1 tablespoon dry mustard
1/4 cup vegetable oil
ground black pepper to taste
Directions
Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.
Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.
Sweet Slaw:
Original recipe makes 8 servings
1 head cabbage, finely shredded
2 carrots, finely chopped
2 tablespoons finely chopped onion
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
1/4 cup buttermilk
2 tablespoons lemon juice
2 tablespoons distilled white vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.
If your idea of coleslaw is the pleated paper cup of shredded stuff alongside BLTs at the diner, it's time for a new rule: Slaw doesn't go with the sandwich, it goes on the sandwich. Slaws deliver on several fronts. They're crunchy, and sandwiches need crunch. Done right, slaws give a bright acidic kick to counter the fatty goodness of meats and mayo. And they provide a temperature contrast to warm sandwiches, like this fried-chicken masterpiece from Son of a Gun in Los Angeles. We can't think of a sandwich that doesn't deserve slaw, so pile it on.
Ingredients
Spicy mayo:
1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon Louisiana-style hot pepper sauce
Fried chicken and assembly:
2 cups all-purpose flour
1 tablespoon ground black pepper
1/2 teaspoon kosher salt plus more
1 cup buttermilk
2 8-ounces skinless, boneless chicken breasts, halved crosswise
Peanut or vegetable oil (for frying)
4 white sandwich rolls
2 tablespoons unsalted butter, room temperature
Special equipment: A deep-fry thermometer
Preparation
For spicy mayo:
Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill.
For fried chicken and assembly:
Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
Pour oil into a large heavy skillet to a depth of 1/2". Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.
Spread Spicy mayo on bottom roll, top with chicken, put slaw on top of chicken, cover with tip roll and enjoy.
A few different slaw recipes for differing tastes
Spicy slaw:
1/2 small red onion, thinly sliced
1 jalapeño, thinly sliced
4 cups thinly sliced cabbage
1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice
Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
Vinegar based slaw:
Original recipe makes 8 servings
6 cups shredded green cabbage
1 1/2 cups shredded carrot
1 cup shredded red cabbage
1/2 cup shredded onion
1/4 cup kosher salt
1 cup cider vinegar
1 cup white sugar
1 tablespoon celery seed
1 tablespoon dry mustard
1/4 cup vegetable oil
ground black pepper to taste
Directions
Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.
Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.
Sweet Slaw:
Original recipe makes 8 servings
1 head cabbage, finely shredded
2 carrots, finely chopped
2 tablespoons finely chopped onion
1/2 cup mayonnaise
1/3 cup white sugar
1/4 cup milk
1/4 cup buttermilk
2 tablespoons lemon juice
2 tablespoons distilled white vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Directions
Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved.
Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.
Waffled Ham and Cheese Sandwiches
Serves 12 children (makes 32 triangles)
Ingredients
Preparation
Preheat waffle iron on high until just beginning to smoke. Reduce heat to moderate and brush generously with some butter.
Spread butter on 1 side of 8 bread slices and turn slices over. Top 4 slices with 1 slice ham and 1 slice cheese, folding in any overhang, then top with remaining 4 buttered bread slices, buttered sides up. Cook sandwiches in batches (number of batches will depend on size of your waffle maker) until bread is golden and crisp, 4 to 6 minutes.
Assemble and cook 4 more sandwiches in same manner.
Just before serving, cut each sandwich into 4 triangles.
Cooks' note: Sandwiches can be cooked 4 hours ahead and cooled completely, then kept, wrapped in plastic wrap, at room temperature. Reheat in 1 layer on a baking sheet in a preheated 350°F oven until heated through, about 6 minutes, before cutting into triangles.
Ingredients
- 1 stick (1/2 cup) unsalted butter, softened
- 16 slices firm white sandwich bread
- 8 thin slices boiled ham (1/4 lb)
- 8 thin slices Swiss cheese (1/4 lb)
- Special equipment: a large square or rectangular electric waffle iron (not a Belgian waffle iron)
Preparation
Preheat waffle iron on high until just beginning to smoke. Reduce heat to moderate and brush generously with some butter.
Spread butter on 1 side of 8 bread slices and turn slices over. Top 4 slices with 1 slice ham and 1 slice cheese, folding in any overhang, then top with remaining 4 buttered bread slices, buttered sides up. Cook sandwiches in batches (number of batches will depend on size of your waffle maker) until bread is golden and crisp, 4 to 6 minutes.
Assemble and cook 4 more sandwiches in same manner.
Just before serving, cut each sandwich into 4 triangles.
Cooks' note: Sandwiches can be cooked 4 hours ahead and cooled completely, then kept, wrapped in plastic wrap, at room temperature. Reheat in 1 layer on a baking sheet in a preheated 350°F oven until heated through, about 6 minutes, before cutting into triangles.
Freezer Meals
A Turtles life for me
Slow Cooker Meals
White Beans and Ham
This recipe is super simple. It uses a pound of dried beans and simmers all day in the crockpot with a big ham bone. The Honey Baked Ham store sells ham bones year round. If you don't have ham bone, use some ham shanks, ham hocks or just some chopped up ham. I love the creaminess of white beans combined with the saltiness of the ham. This is comfort food at its best!
Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.
- 1 lb package dried northern beans
- ham bone, hocks, shanks or diced ham (about 1 pound)
- 2 tsp onion powder
- 6 cups water
- salt & pepper to taste
Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with cornbread.
Snacks and Desserts
Snow Ice Cream
Ingredients:
Collect 4 cups of Fresh CLEAN SNOW (not yellow) Don't pack it down, just scoop it up into a four cup measuring container. Put the snow in the freezer while gathering other ingredients so it doesn't melt. Mix together the milk, vanilla, and the sugar. Stir until the sugar is dissolved well. Slowly add the snow to your mixture, stirring constantly, until it is as thick as ice cream. Now it's ready to enjoy.
- 4 Cups of Clean Snow
- 1 Tsp. Vanilla
- 1/4 Cup of Sugar
- 1 Cup of milk or half n half
Collect 4 cups of Fresh CLEAN SNOW (not yellow) Don't pack it down, just scoop it up into a four cup measuring container. Put the snow in the freezer while gathering other ingredients so it doesn't melt. Mix together the milk, vanilla, and the sugar. Stir until the sugar is dissolved well. Slowly add the snow to your mixture, stirring constantly, until it is as thick as ice cream. Now it's ready to enjoy.
Hot Chocolate Snow Ice Cream
Prep time
1 min
Cook time
2 mins
Total time
3 mins
Serves: 2
Ingredients
Instructions
1 min
Cook time
2 mins
Total time
3 mins
Serves: 2
Ingredients
- 2 c clean snow
- 1 packet of cocoa mix
- 1 tsp vanilla
- ¼ - ½ c milk {the heavier the better, in my opinion, but any will work!}
Instructions
- Get your cocoa mix & vanilla ready.
- Bring in clean snow, measure 2 cups and place into mixer or metal bowl to keep it cold.
- Add cocoa mix and vanilla and mix.
- Add milk ⅛ c at a time until desired consistency {your snow will determine this}, mix on low or by hand & serve immediately or freeze.
Snow Cream Frappuccino!
Snow Cream Frappuccino!
6-8 cups of snow
1 can of sweetened condensed milk
1/2 to 1 tsp of vanilla
1 tablespoon Chocolate syrup
1/4 cup of coffee
6-8 cups of snow
1 can of sweetened condensed milk
1/2 to 1 tsp of vanilla
1 tablespoon Chocolate syrup
1/4 cup of coffee
Fruit Roll-ups
Ingredients
Directions
Preheat the oven to 200 degrees F. Combine the fruit and sugar in a blender. Add the lemon juice to taste (use 2 tablespoons for apples or bananas) and puree until smooth.
Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and the mixture is very thick, 35 to 45 minutes. Be careful: The mixture may splatter.
Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes.
Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes. Lay the leather smooth-side down on a sheet of wax paper and use kitchen shears to cut it into strips on the paper. Roll up the strips and store in zip-top bags for up to 1 week.
Plum: 5 medium, unpeeled, chopped
Peach or nectarine: 5 medium, unpeeled, chopped
Apple: 3 large (Gala or Granny Smith), peeled and chopped
Strawberry: 4 cups, hulled and chopped
Raspberry: 5 cups
Grape: 3 1/2 cups (preferably Concord), seeded if necessary
Banana: 5 medium, peeled
Mango: 2 large, peeled and chopped
Raspberry-Vanilla: 5 cups raspberries plus the seeds from 1/2 vanilla bean
Strawberry-Banana: 3 cups strawberries, hulled and chopped, plus 2 medium bananas, peeled
Apple-Ginger: 3 large apples, peeled and chopped, plus 1 1/2 teaspoons grated ginger
Spicy Mango: 2 large mangoes, peeled and chopped, plus 1/8 teaspoon each salt and cayenne pepper
- 1 1/4 pounds chopped fruit (see below for suggested flavors)
- 3/4 cup sugar
- 1 to 2 tablespoons fresh lemon juice
Directions
Preheat the oven to 200 degrees F. Combine the fruit and sugar in a blender. Add the lemon juice to taste (use 2 tablespoons for apples or bananas) and puree until smooth.
Transfer the pureed fruit to a medium saucepan and bring to a simmer over medium-high heat. Reduce the heat to medium low and cook, stirring occasionally at first and then more often toward the end, until most of the liquid evaporates and the mixture is very thick, 35 to 45 minutes. Be careful: The mixture may splatter.
Line a 12-by-17-inch rimmed baking sheet with a silicone mat or nonstick foil. Use an offset spatula to spread the fruit on the mat or foil into a thin layer. Bake until barely tacky, 3 hours to 3 hours, 30 minutes.
Transfer the baking sheet to a rack and let the fruit leather cool completely. Peel off of the mat or foil. If the leather is still moist on the underside, return it to the oven, moist-side up, until dry, about 20 more minutes. Lay the leather smooth-side down on a sheet of wax paper and use kitchen shears to cut it into strips on the paper. Roll up the strips and store in zip-top bags for up to 1 week.
Plum: 5 medium, unpeeled, chopped
Peach or nectarine: 5 medium, unpeeled, chopped
Apple: 3 large (Gala or Granny Smith), peeled and chopped
Strawberry: 4 cups, hulled and chopped
Raspberry: 5 cups
Grape: 3 1/2 cups (preferably Concord), seeded if necessary
Banana: 5 medium, peeled
Mango: 2 large, peeled and chopped
Raspberry-Vanilla: 5 cups raspberries plus the seeds from 1/2 vanilla bean
Strawberry-Banana: 3 cups strawberries, hulled and chopped, plus 2 medium bananas, peeled
Apple-Ginger: 3 large apples, peeled and chopped, plus 1 1/2 teaspoons grated ginger
Spicy Mango: 2 large mangoes, peeled and chopped, plus 1/8 teaspoon each salt and cayenne pepper
MMMMonster JIGGLERS
What you need
How to make it
How to Make the JIGGLERS Glow
- 1-2/3 cupsboiling water, divided
- 1 pkg.(3 oz.) JELL-O Lime Flavor Gelatin
- 1/4 cup(1/2 of 3-oz. pkg.) JELL-O Grape Flavor Gelatin
- 32 piecesred string licorice (1/2 inch)
- 1 tubeblack decorating gel
How to make it
- Spray 24 (1-oz.) plastic shot glasses with cooking spray. Add 1-1/3 cups boiling water to lime gelatin mix in medium bowl; stir 2 min. until completely dissolved. (Do not add cold water.) Refrigerate 12 to 15 min. or until slightly thickened.
- Meanwhile, add remaining 1/3 cup boiling water to grape gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon about 1-1/4 tsp. into each shot glass. Let set 5 min.
- Spoon lime gelatin over grape gelatin in glasses. Refrigerate 3 hours or until firm.
- Unmold JIGGLERS onto tray just before serving. Insert 2 licorice pieces into opposite sides of JIGGLERS for the neck bolts. Decorate with gel to resemble monsters as shown in photo.
How to Make the JIGGLERS Glow
- Substitute boiling tonic water for half of the tap water. The quinine in the tonic water will illuminate the JIGGLERS under black florescent party lights.
Food From Around The World
I would like you to look into your families history and heritage. If you have a recipe that you enjoy from another part of the world please send it to me and I will put it up here so that we can celebrate foods from other cultures.
SCOTLAND
Tattie Scone - from Coach
Traditional Scottish Tattie Scones
Tattie Scones, no Scottish breakfast is complete without them. Americans have the Hash Brown we Scots have the Tattie Scone. Taters or tatties both refer to potatoes - the usage depends on which side of the Atlantic you hail from.
The potato or tattie scone recipe requires very few ingredients and is suitable for vegetarians. That said, a full Scottish breakfast is a hearty meal and can include fried bacon, black pudding, sausages (links and lorne) and eggs. Not exactly what you might term vegetarian friendly, so be prepared to feel your arteries harden as you munch your way through one.
Tattie Scone Recipe
Ingredients:
Method:
Boil the potatoes in salted water until tender.
Drain the potatoes and mash them with the butter, salt, pepper and baking powder.
Mix in the flower to make a stiff dough. The exact amount of flower will depend on the type of potatoes used.
Roll out the dough on a floured surface to around 5 to 6 mm thickness.
Cut into rounds, use a saucer or small tea plate as a guide.
Prick all over with a fork and score the dough to mark 4 equal wedges.
Cook in a heavy pan or griddle which has been very lightly greased.
Cook each side for about three minutes on a medium heat until the scones are golden brown.
Tattie Scones, no Scottish breakfast is complete without them. Americans have the Hash Brown we Scots have the Tattie Scone. Taters or tatties both refer to potatoes - the usage depends on which side of the Atlantic you hail from.
The potato or tattie scone recipe requires very few ingredients and is suitable for vegetarians. That said, a full Scottish breakfast is a hearty meal and can include fried bacon, black pudding, sausages (links and lorne) and eggs. Not exactly what you might term vegetarian friendly, so be prepared to feel your arteries harden as you munch your way through one.
Tattie Scone Recipe
Ingredients:
- Half pound (225g) boiled and mashed potatoes, King Edwards if you can get them.
- 2.5oz (65g) plain or all-purpose flour
- 1oz (25g) Butter
- Half teaspoon salt
- Pinch of pepper
- Quarter Teaspoon of baking Powder
Method:
Boil the potatoes in salted water until tender.
Drain the potatoes and mash them with the butter, salt, pepper and baking powder.
Mix in the flower to make a stiff dough. The exact amount of flower will depend on the type of potatoes used.
Roll out the dough on a floured surface to around 5 to 6 mm thickness.
Cut into rounds, use a saucer or small tea plate as a guide.
Prick all over with a fork and score the dough to mark 4 equal wedges.
Cook in a heavy pan or griddle which has been very lightly greased.
Cook each side for about three minutes on a medium heat until the scones are golden brown.
Lorne Sausages - from Coach
What’s Lorne Sausage? Lorne Sausage, also known as square slice sausage, is an essential part of a traditional Scottish breakfast. However, there is no right time of day to enjoy this uniquely Scottish fayre and it’s often scoffed down as a sandwich or bread roll filling from breakfast time through to supper time.
The Scotts love Lorne Sausage so much that they want it added to the list of PGI protected foods. That would mean it could only be called Lorne Sausage if it was made in Scotland. The same EU law has been used to ensure the authenticity of another fine Scottish delicacy - Arbroath Smokies.
There are two opposing theories about how Lorne Sausage was named. One theory is that it was invented by Glasgow theatre performer and comedian Tommy Lorne who died in 1935. One of his catchphrases ,"sausages are the boys”, reflected his love of sausages. Tommy was often found in his dressing room between acts cooking up his favorite sausages. Others claim its name stems from the Firth of Lorne located within Argyle and Bute on the west coast of Scotland.
Scottish Lorne Sausages
Ingredients:
Allow time to defrost thoroughly and fry in a little oil until golden brown and cooked through. Serve Hot.
The Scotts love Lorne Sausage so much that they want it added to the list of PGI protected foods. That would mean it could only be called Lorne Sausage if it was made in Scotland. The same EU law has been used to ensure the authenticity of another fine Scottish delicacy - Arbroath Smokies.
There are two opposing theories about how Lorne Sausage was named. One theory is that it was invented by Glasgow theatre performer and comedian Tommy Lorne who died in 1935. One of his catchphrases ,"sausages are the boys”, reflected his love of sausages. Tommy was often found in his dressing room between acts cooking up his favorite sausages. Others claim its name stems from the Firth of Lorne located within Argyle and Bute on the west coast of Scotland.
Scottish Lorne Sausages
Ingredients:
- 1lb (450g) Minced Beef
- 1lb (450g) Minced Pork (not too lean or the sausage will be dry, pork belly is fine)
- 6oz (170g) Fresh Breadcrumbs
- 4 fl oz (115ml) iced water
- 1½ tsp Salt
- 1½ tsp Coriander
- 1 tsp freshly Ground Black Pepper
- ½ tsp Freshly Grated Nutmeg
- Place all the ingredients into a large mixing bowl and mix by hand ensuring that the pork and beef are mixed evenly.
- Firmly pack the mix into a loaf tin or rectangular pan about 10" x 4" x 3".
- Place the Lorne Sausage meat block in the freezer until its stiff enough to slice.
- Remove the mixture from the loaf tin and cut into slices around half an inch thick.
- Set aside a few slices for immediate consumption.
- Place the rest into freezer bags separated with grease proof paper and place back in the freezer.
Allow time to defrost thoroughly and fry in a little oil until golden brown and cooked through. Serve Hot.
IRELAND
Lamb Stew - from Coach
Ingredients
Nutritional Facts1-1/2 cups equals 367 calories, 13 g fat (4 g saturated fat), 84 mg cholesterol, 496 mg sodium, 34 g carbohydrate, 3 g fiber, 28 g protein.
Directions
- 6 tablespoons all-purpose flour, divided
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 pounds lamb stew meat, cut into 1-inch cubes
- 2 tablespoons canola oil
- 3 cups water
- 1/2 teaspoon dill weed
- 8 pearl onions, peeled
- 3 medium carrots, cut into 1-inch pieces
- 2 large potatoes, peeled and cubed
- 1/2 cup half-and-half cream
- Hot biscuits or Soda Scone
Nutritional Facts1-1/2 cups equals 367 calories, 13 g fat (4 g saturated fat), 84 mg cholesterol, 496 mg sodium, 34 g carbohydrate, 3 g fiber, 28 g protein.
Directions
- In a large resealable plastic bag, combine 4 tablespoons flour, salt and pepper. Add lamb; shake to coat.
- In a Dutch oven, brown lamb in oil on all sides. Add water and dill; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
- Add the onions, carrots and potatoes. Cover and simmer for 30 minutes or until the meat and vegetables are tender.
- In a small bowl, place remaining flour; stir in cream until smooth. Stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with biscuits. Yield: 6 servings.
Soda Bread Scones - from Coach
Irish Soda Bread Scones with Salty Whiskey Butter
Scones:
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment; set aside.
2. In a large mixing bowl, whisk together the all-purpose flour, sugar, salt and baking soda. Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it’s broken up into pea-sized bits throughout. Next, add the currants and toss them gently in the flour mixture so they are evenly distributed.
3. Create a well in the center of the flour mixture and pour in the buttermilk. Using a wooden spoon, mix it together until it forms a shaggy ball. Drop the soda bread dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough bread. Form the soda bread into a 1 1/2-inch thick disc. Using a knife, cut the scones into 6 equal triangles. Form the triangles into circular shaped scones (or leave them as is, if you like). Transfer the scones to the baking sheet and put in the freezer to chill for 5 to 10 minutes. Using a knife, score the tops, forming an X; brush the tops with buttermilk and sprinkle each scone with a pinch of salt.
4. Transfer the soda bread scones to the oven and bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown.
Scones:
- 3 cups all-purpose flour
- 3 tablespoons white granulated sugar
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 4 tablespoons unsalted butter, very cold
- 1/2 cup zante currants or raisins (optional)
- 1 cup buttermilk, shaken
1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment; set aside.
2. In a large mixing bowl, whisk together the all-purpose flour, sugar, salt and baking soda. Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it’s broken up into pea-sized bits throughout. Next, add the currants and toss them gently in the flour mixture so they are evenly distributed.
3. Create a well in the center of the flour mixture and pour in the buttermilk. Using a wooden spoon, mix it together until it forms a shaggy ball. Drop the soda bread dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough bread. Form the soda bread into a 1 1/2-inch thick disc. Using a knife, cut the scones into 6 equal triangles. Form the triangles into circular shaped scones (or leave them as is, if you like). Transfer the scones to the baking sheet and put in the freezer to chill for 5 to 10 minutes. Using a knife, score the tops, forming an X; brush the tops with buttermilk and sprinkle each scone with a pinch of salt.
4. Transfer the soda bread scones to the oven and bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown.
INDIA
Bread Pakoda - submitted by Manu
(the recipe below will be a bit different than Manu's). I was fortunate that Manu brought a sample in to try and his family's recipe was very good. Thank you Manu.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
For the filling:
For the outer crisp coating:
INSTRUCTIONS
Preparing the potato filling:
NOTES
The mint coriander chutney is the optional part. If you already have it, you can add it to the recipe. But if you do not have it. There is an alternative. Just chop some mint leaves and add it to the mashed potatoes along with the rest of the ingredients.
Adding fresh mint leaves substitutes the mint chutney very well in this recipe. I have made this recipe, even without adding any mint or coriander leaves and sometimes even without the mint coriander chutney and it still tasted awesome.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
For the filling:
- 4-5 medium size boiled potatoes (leftover boiled or mashed potatoes comes in handy and works well)
- 2 tbsp finely chopped cilantro/coriander leaves
- ¼ tsp or ½ tsp red chili powder
- 1 tsp amchur powder - add more if required (Optional, to give the Pakoda some acidity and sweetness)
- ½ cup of mint coriander chutney (optional... you can also use chopped mint and instead about 1 tbsp added in the potato mixture)
- black salt or common salt
For the outer crisp coating:
- 3 cups besan (chick pea flour/gram flour)
- a pinch of hing (optional, has a very strong, not so pleasant odor when raw)
- Turmeric Powder – 1/4 tsp
- Roasted Cumin Powder – 1/2 tsp
- ½ tsp red chili powder/lal mirch powder
- ½ tsp garam masala powder (optional to give the Pakoda some heat)
- ½ tsp ajwain/carom seeds
- 6 slices of Brown or White Bread
- water
- salt
- oil for frying
INSTRUCTIONS
Preparing the potato filling:
- Peel the boiled potatoes. The potatoes should be boiled really well. Mash the potatoes when they are still warm.
- Add the coriander leaves, red chili powder, amchur powder, salt to the mashed potatoes.
- Mix these with the mashed potatoes. Check the seasonings and adjust accordingly. Keep aside.
- In a bowl, take the besan (chick pea flour/gram flour).
- Add the ajwain, red chili powder, garam masala powder, hing and salt.
- Add around ½ cup water and mix.The batter should not be very thick nor too thin. Check the seasonings and adjust accordingly.
- Add a few drops of oil to the batter and mix well.
- Keep the ready batter aside.
- Assembling and Frying the Bread Pakora:
- Before you do the following steps, heat up some oil for deep frying the pakoras.
- On your cutting board, slice the bread into triangle or rectangle slices. I made triangular slices.
- Keep a single triangular slice of bread on your tray or rolling board or cutting board. Take a teaspoon of the mint-coriander chutney and apply it evenly on the triangular slice of bread.
- Take around 2 tbsp of the mashed potato mixture and apply it on the bread evenly.
- Cover this potato stuffed slice with another slice. I choose to keep it plain. But if you want, you can apply the same green mint coriander chutney or tomato sauce or sweet chaat chutney to this second triangular slice.
- You have now a beautiful triangular bread sandwich. Just slightly press the sandwich. Take the entire sandwich in your hand and dip it in the besan batter.
- Coat the stuffed bread sandwich evenly with the besan batter. Be gentle with the pakoras. Take care not to keep the stuffed bread sandwich a long time in the batter as the bread tends to break. By now, your oil is hot and you can easily slid the besan batter coated bread sandwich in the oil.
- Fry the bread pakoras on a medium flame till they are crisp and golden brown.
- Drain on a tissue.
- Serve them hot or warm with tomato sauce or with any chutney of your choice, or even coconut chutney.
- Enjoy the bread pakodas in the rains with a cup of indian ginger chai or masala chai.
NOTES
The mint coriander chutney is the optional part. If you already have it, you can add it to the recipe. But if you do not have it. There is an alternative. Just chop some mint leaves and add it to the mashed potatoes along with the rest of the ingredients.
Adding fresh mint leaves substitutes the mint chutney very well in this recipe. I have made this recipe, even without adding any mint or coriander leaves and sometimes even without the mint coriander chutney and it still tasted awesome.
GERMANY
Pfeffernusse Cookies - submitted by Hallie
Pfeffernüsse are one of the oldest of German cookies and an excellent addition to any Christmas cookie plate. Dunk them in coffee, tea, mulled cider, or hot chocolate. Or don’t dunk, just eat.
Ingredients:
Recipe:
Beat eggs lightly, then add brown sugar, 1 tbsp. at a time. Continue to beat. dissolve Baking Soda in hot water and stir into egg-sugar mixture. Sift flour, spices and salt together. Stir into batter and then add nuts. Chill and shape into small balls. Place balls on lightly greased baking sheet. Bake at 375 for 6-8 minutes until lightly browned. Remove from oven and roll in powdered sugar.
Ingredients:
- 2 Eggs
- 2 Cups packed brown sugar
- 1 tsp. Baking soda
- 1 tbsp. Hot water
- 2 Cups Flour
- 1/2 tsp. Cinnamon
- 1/4 tsp. Mace
- 1/4 tsp. Salt
- 1 cup Chopped Nuts
- Powdered sugar
Recipe:
Beat eggs lightly, then add brown sugar, 1 tbsp. at a time. Continue to beat. dissolve Baking Soda in hot water and stir into egg-sugar mixture. Sift flour, spices and salt together. Stir into batter and then add nuts. Chill and shape into small balls. Place balls on lightly greased baking sheet. Bake at 375 for 6-8 minutes until lightly browned. Remove from oven and roll in powdered sugar.