Tuesday, October 11th
7:30 pm
Erin's house (17603 Sierra Creek Ln.)
I will demonstrate something. Probably. I'm not sure what yet. It's a surprise!
Please RSVP by Wednesday, October 5th to idahawg@gmail.com
Thanks!
Tuesday, September 27, 2011
Tuesday, September 20, 2011
Tips we learned tonight!
Here are a few tips we learned while at our exchange tonight:
*to cook beets, boil them like you would potatoes (for an hour or so depending on size), then the peeling comes right off!
*When making muffins or cakes, etc. flour your chocolate chips to avoid them all sinking to the bottom!
*For muffins, spray your paper cups with cooking spray (after its in the tin) and after the muffins bake, they will pop right out of the paper lining!
*Some good websites to find yummy recipes: Food and Wine Magagzine (online) and allrecipes.com
Also-- I am ordering more cookbooks for those who are interested in buying the ward cookbook from 2009. Currently, we have 20 orders, which will be $19.59each, but if we have 50 books ordered, the price will come down to $12.76. Basically, we just need about 15 more orders for the price to even out. So if any of y'all are interested, let me know:) They make good Christmas gifts.
Have a great day!
*to cook beets, boil them like you would potatoes (for an hour or so depending on size), then the peeling comes right off!
*When making muffins or cakes, etc. flour your chocolate chips to avoid them all sinking to the bottom!
*For muffins, spray your paper cups with cooking spray (after its in the tin) and after the muffins bake, they will pop right out of the paper lining!
*Some good websites to find yummy recipes: Food and Wine Magagzine (online) and allrecipes.com
Also-- I am ordering more cookbooks for those who are interested in buying the ward cookbook from 2009. Currently, we have 20 orders, which will be $19.59each, but if we have 50 books ordered, the price will come down to $12.76. Basically, we just need about 15 more orders for the price to even out. So if any of y'all are interested, let me know:) They make good Christmas gifts.
Have a great day!
Curried Chicken Thighs with Buttery Croutons
Found at www.eatingwell.com
Ingredients
• 3 teaspoons canola oil, divided
• 8 boneless, skinless chicken thighs, trimmed
• 3/4 teaspoon salt, divided
• 1 large onion, sliced
• 2 tablespoons curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground pepper
• 6 tablespoons all-purpose flour
• 1 14-ounce can reduced-sodium chicken broth
• 1 cup low-fat milk
• 1 10-ounce bag frozen peas (2 cups)
• 1/4 cup low-fat mayonnaise
• 1 tablespoon lemon juice or cider vinegar
• 2 tablespoons unsalted butter
• 4 slices whole-wheat country bread, crusts removed, cut into 1-inch cubes
Preparation
Preheat oven to 400°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Sprinkle chicken with 1/2 teaspoon salt. Add half the chicken to the pan and cook until browned on both sides and just cooked through, 8 to 10 minutes total. Transfer to the prepared baking dish. Repeat with the remaining chicken.
Add the remaining 1 teaspoon oil and onion to the pan. Cook, stirring often, until softened and light brown, 4 to 5 minutes. Add curry powder, ginger, pepper and the remaining 1/4 teaspoon salt; cook for 1 minute. Sprinkle with flour and stir to coat. Add broth and milk. Bring to a simmer, stirring constantly, until thickened, about 2 minutes. Remove from the heat and stir in peas, mayonnaise and lemon juice (or vinegar). Pour the sauce over the chicken.
Wash and dry the pan. Melt butter in the pan over medium heat. Remove from the heat and stir in bread cubes. Toss to coat. Arrange the bread on top of the casserole.
Bake the casserole until it is bubbling and the croutons are golden brown, 35 to 40 minutes. Let stand for 10 minutes before serving.
Freezer Meal: Prepare through Step 4; cover and refrigerate for up to 1 day or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes, then bake at 400°F for about 1 hour.
Serve with rice.
Ingredients
• 3 teaspoons canola oil, divided
• 8 boneless, skinless chicken thighs, trimmed
• 3/4 teaspoon salt, divided
• 1 large onion, sliced
• 2 tablespoons curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon freshly ground pepper
• 6 tablespoons all-purpose flour
• 1 14-ounce can reduced-sodium chicken broth
• 1 cup low-fat milk
• 1 10-ounce bag frozen peas (2 cups)
• 1/4 cup low-fat mayonnaise
• 1 tablespoon lemon juice or cider vinegar
• 2 tablespoons unsalted butter
• 4 slices whole-wheat country bread, crusts removed, cut into 1-inch cubes
Preparation
Preheat oven to 400°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Sprinkle chicken with 1/2 teaspoon salt. Add half the chicken to the pan and cook until browned on both sides and just cooked through, 8 to 10 minutes total. Transfer to the prepared baking dish. Repeat with the remaining chicken.
Add the remaining 1 teaspoon oil and onion to the pan. Cook, stirring often, until softened and light brown, 4 to 5 minutes. Add curry powder, ginger, pepper and the remaining 1/4 teaspoon salt; cook for 1 minute. Sprinkle with flour and stir to coat. Add broth and milk. Bring to a simmer, stirring constantly, until thickened, about 2 minutes. Remove from the heat and stir in peas, mayonnaise and lemon juice (or vinegar). Pour the sauce over the chicken.
Wash and dry the pan. Melt butter in the pan over medium heat. Remove from the heat and stir in bread cubes. Toss to coat. Arrange the bread on top of the casserole.
Bake the casserole until it is bubbling and the croutons are golden brown, 35 to 40 minutes. Let stand for 10 minutes before serving.
Freezer Meal: Prepare through Step 4; cover and refrigerate for up to 1 day or freeze for up to 1 month (defrost in the refrigerator for 2 days before baking). Let stand at room temperature for 30 minutes, then bake at 400°F for about 1 hour.
Serve with rice.
Mustard-Oregano Chops
For 12 pork chops
Ingredients:
1/2c prepared mustard
1/4c red wine vinegar
1/4c lemon juice
1/4c vegetable oil
2Tbsp honey
3tsp dried oregano
3tsp minced garlic
Directions:
Whisk together ingredients and pour over chops. Seal and freeze.
To cook:
Thaw completely. Arrange chops in a greased broiler pan. Broil under high heat about 5'' from heat source. Turn frequently and baste for 15-18 min or until temperature 160F. Do not baste for last 5 min of cooking.
Or Grill.
Serve with rice and veggie/salad
Ingredients:
1/2c prepared mustard
1/4c red wine vinegar
1/4c lemon juice
1/4c vegetable oil
2Tbsp honey
3tsp dried oregano
3tsp minced garlic
Directions:
Whisk together ingredients and pour over chops. Seal and freeze.
To cook:
Thaw completely. Arrange chops in a greased broiler pan. Broil under high heat about 5'' from heat source. Turn frequently and baste for 15-18 min or until temperature 160F. Do not baste for last 5 min of cooking.
Or Grill.
Serve with rice and veggie/salad
Chocolate Beet Cupcakes
Chocolate Beet Cupcakes
Ingredients:
4-5 med beets (enough to make 1 1/2 cups of beet puree)
2 c flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 c cocoa powder
1/4 c veg oil
1/2 c applesauce
1/2 c packed brown sugar
1 c sugar
1 tsp vanilla extract
3 eggs
3/4 c mini chocolate chips
1 can cream cheese frosting
Place beats in a large glass microwave-safe bowl. Add 1/4 c water, and
cover with microwave-safe plastic wrap. Cook on high for 8-10 minutes
or until beets are tender. (I found potato button on my microwave
cooked it the fastest) Drain and let cool slightly. Once cool to the
touch, rub skins off the beets with paper towel and quarter them.
(This didn't work for me so good luck) Place them in blender or food
processor and puree until smooth; let cool to room temperature.
Preheat oven to 350
Line two 12-cup cupcake pans with paper liners and set aside.
In medium bowl, combine flour, baking soda, baking powder, salt and
cocoa powder; set aside.
In a large bowl, using an electric mixer on medium speed, mix
together oil, applesauce, both sugars and vanilla until well combined.
Add eggs, one at a time, mixing well after each addition. Add beet
puree and mix until well combined. Gradually add flour mixture and
mix; fold in chocolate chips. Evenly divide batter among the prepared
cupcake pans and bake for 15-20 minutes until tooth pick comes out
clean. Let cupcakes cool in pan for 10 minutes. Turn cupcakes out onto
a cooling rack and let cool completely. Once cool, frost tops with
frosting and serve. Enjoy
4-5 med beets (enough to make 1 1/2 cups of beet puree)
2 c flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 c cocoa powder
1/4 c veg oil
1/2 c applesauce
1/2 c packed brown sugar
1 c sugar
1 tsp vanilla extract
3 eggs
3/4 c mini chocolate chips
1 can cream cheese frosting
Place beats in a large glass microwave-safe bowl. Add 1/4 c water, and
cover with microwave-safe plastic wrap. Cook on high for 8-10 minutes
or until beets are tender. (I found potato button on my microwave
cooked it the fastest) Drain and let cool slightly. Once cool to the
touch, rub skins off the beets with paper towel and quarter them.
(This didn't work for me so good luck) Place them in blender or food
processor and puree until smooth; let cool to room temperature.
Preheat oven to 350
Line two 12-cup cupcake pans with paper liners and set aside.
In medium bowl, combine flour, baking soda, baking powder, salt and
cocoa powder; set aside.
In a large bowl, using an electric mixer on medium speed, mix
together oil, applesauce, both sugars and vanilla until well combined.
Add eggs, one at a time, mixing well after each addition. Add beet
puree and mix until well combined. Gradually add flour mixture and
mix; fold in chocolate chips. Evenly divide batter among the prepared
cupcake pans and bake for 15-20 minutes until tooth pick comes out
clean. Let cupcakes cool in pan for 10 minutes. Turn cupcakes out onto
a cooling rack and let cool completely. Once cool, frost tops with
frosting and serve. Enjoy
Monday, September 19, 2011
Sloppy Joes
1 pound ground turkey
1/2 cup cooked cracked wheat*
2 cups ketchup
3 Tbsp sugar
3 Tbsp vinegar
2 tsp chili powder
2 tsp dry mustard
2 tsp Worcestershire sauce
cheese
Brown ground turkey on a skillet.
Add cooked cracked wheat. In a bowl, combine ketchup, sugar, vinegar, chili powder, dry mustard and worcestershire sauce. Mix well. Add to the ground turkey. Let simmer for 10-15 minutes.
Serve on toasted buns with a slice of cheese
*Cooked cracked wheat:
Crack wheat in your hand grinder.
In a saucepan, add 1 cup cracked wheat, 2 cups water, and a dash of salt. Bring it to a boil. Cover and cook on low heat for 10-20 minutes until tender. This will make 3 cups. Keep any extra cooked wheat in an airtight container or divide into portion sizes and freeze.
1/2 cup cooked cracked wheat*
2 cups ketchup
3 Tbsp sugar
3 Tbsp vinegar
2 tsp chili powder
2 tsp dry mustard
2 tsp Worcestershire sauce
cheese
Brown ground turkey on a skillet.
Add cooked cracked wheat. In a bowl, combine ketchup, sugar, vinegar, chili powder, dry mustard and worcestershire sauce. Mix well. Add to the ground turkey. Let simmer for 10-15 minutes.
Serve on toasted buns with a slice of cheese
*Cooked cracked wheat:
Crack wheat in your hand grinder.
In a saucepan, add 1 cup cracked wheat, 2 cups water, and a dash of salt. Bring it to a boil. Cover and cook on low heat for 10-20 minutes until tender. This will make 3 cups. Keep any extra cooked wheat in an airtight container or divide into portion sizes and freeze.
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