Some recipes just shouldn’t taste good.
It’s not that the final result is something that tastes absolutely vile and repugnant. It’s just…when you look at the ingredients, or at the final product, you want it to taste horrible so you never have to consider making it again.
This is one of those recipes.
My nephew can’t cook a lot of stuff. He can do meat very well, having worked in a barbecue restaurant, but not much else. So, my sister (his aunt, not his mother) got him this cookbook for “guys.” It’s actually not a bad book, all in all. Most of the recipes are based around pre-packaged or canned foods.
It’s called A Man, A Can, A Plan. It’s broken down into sections – ham, chicken, pork, beer. And SpaghettiOs.
Yes. SpaghettiOs Which is where the recipe I mentioned comes from.
SpaghettiOs Western
Source: A Man, A Can, A Plan from Rodale Books, © 2002
Serves 2
2 cans of SpaghettiOs, 15 ounces each.
1 can black beans (16 ounces), rinsed and drained.
2 tablespoons shredded cheddar or Monterey jack cheese.
2 green onions, sliced thin
1 tablespoon chili powder
Dump all ingredients except the cheese into a large skillet. Cook uncovered on medium heat, stirring occasionally. When heated through, sprinkle with cheese and cook until cheese melts.
Notes from the Hare
I usually add more chili powder. But then, I like things hot.
My nephew claims this isn’t really a recipe. It’s “improvising.” I’ll buy that.
Saturday, April 23, 2005
Friday, April 22, 2005
Baked Porkl Loin Chops with Orange Rice
Not much to say today. It’s been a quiet day at work, and I’d be looking forward to going home more if the kitchen wasn’t badly in need of a good solid cleaning. I’m looking at a night of elbow grease, sponges, and Soft Scrub. Imagine my joy.
I’m not even planning a big dinner tonight. But for anyone wondering what to do themselves, might I offer this tasty sounding morsel?
Baked Pork Loin Chops with Orange Rice
2 pounds pork loin chops
1/2 cup flour
Salt and pepper
1/4 cup vegetable oil
1 small onion, chopped
2 cups wild rice, cooked
1/2 cup orange juice
1/4 cup chopped pecans
1 Tbsp. lemon juice
1 Tbsp. grated orange rind
Place flour and salt and pepper in a bag and coat each pork chop. Heat oil in a skillet and brown pork chops and onion.
Meanwhile cook rice according to manufacturer's instructions except replace 1/2 cup of the required water with orange juice. When rice has finished cooking, place in a 13 x 9 inch baking dish and stir in onion, pecans, lemon juice and grated orange rind. Place pork chops over mixture and bake covered for 35 minutes at 350 degrees.
Notes from the Hare
Nothing today. Although, I suddenly have a hankering for monster cookies…
I’m not even planning a big dinner tonight. But for anyone wondering what to do themselves, might I offer this tasty sounding morsel?
Baked Pork Loin Chops with Orange Rice
2 pounds pork loin chops
1/2 cup flour
Salt and pepper
1/4 cup vegetable oil
1 small onion, chopped
2 cups wild rice, cooked
1/2 cup orange juice
1/4 cup chopped pecans
1 Tbsp. lemon juice
1 Tbsp. grated orange rind
Place flour and salt and pepper in a bag and coat each pork chop. Heat oil in a skillet and brown pork chops and onion.
Meanwhile cook rice according to manufacturer's instructions except replace 1/2 cup of the required water with orange juice. When rice has finished cooking, place in a 13 x 9 inch baking dish and stir in onion, pecans, lemon juice and grated orange rind. Place pork chops over mixture and bake covered for 35 minutes at 350 degrees.
Notes from the Hare
Nothing today. Although, I suddenly have a hankering for monster cookies…
Tuesday, April 19, 2005
Pan Glazed Chicken with Basil
Wow.
I’ve really gotten out of the swing of updating things. Not just here, mind you – my personal journal is looking kinda sparse of late too.
It’s not even that I’m swamped with things at work at the moment, either – right now things are very calm. I’m just…well, being lazy. My apologies.
I’m following up the Fruit and Nut Fried Rice with something a little less weird – namely a chicken recipe I found…somewhere. I have no idea where I found it originally. But it does sound pretty tasty.
Pan Glazed Chicken with Basil
Serves 4
4 Skinless, boneless chicken breast halves
½ Teaspoon Salt
¼ Teaspoon Ground pepper
2 Teaspoons Olive Oil
2 Tablespons Balsamic Vinegar
1 Tablespoons Honey
2 Tablespoons Chopped Fresh Basil, or 2 Teaspoons Dried Basil
Sprinkle both sides of chicken with salt and pepper.
Heat oil in large skillet. Add chicken. Cook for 5 minutes or until lightly browned. Turn chicken and cook for 6 minutes longer, or until chicken is done.
Stir in vinegar, honey, and basil. Cook an additional minute
Notes form the Hare
Nothing today, I’m afraid. I haven’t had a chance to try this one yet.
I’ve really gotten out of the swing of updating things. Not just here, mind you – my personal journal is looking kinda sparse of late too.
It’s not even that I’m swamped with things at work at the moment, either – right now things are very calm. I’m just…well, being lazy. My apologies.
I’m following up the Fruit and Nut Fried Rice with something a little less weird – namely a chicken recipe I found…somewhere. I have no idea where I found it originally. But it does sound pretty tasty.
Pan Glazed Chicken with Basil
Serves 4
4 Skinless, boneless chicken breast halves
½ Teaspoon Salt
¼ Teaspoon Ground pepper
2 Teaspoons Olive Oil
2 Tablespons Balsamic Vinegar
1 Tablespoons Honey
2 Tablespoons Chopped Fresh Basil, or 2 Teaspoons Dried Basil
Sprinkle both sides of chicken with salt and pepper.
Heat oil in large skillet. Add chicken. Cook for 5 minutes or until lightly browned. Turn chicken and cook for 6 minutes longer, or until chicken is done.
Stir in vinegar, honey, and basil. Cook an additional minute
Notes form the Hare
Nothing today, I’m afraid. I haven’t had a chance to try this one yet.
Thursday, April 14, 2005
Chocolate Chess Pie
3 oz. unsweetened chocolate
1/2 cup butter
1 5-oz. can evaporated milk
2 eggs, beaten
1 tsp. vanilla
2 cups sugar
2 Tbsp. flour
1 9-inch pie shell
In a saucepan, melt chocolate, add butter and melt. Add evaporated milk, eggs, vanilla, sugar and flour and cook over medium heat for 5 minutes stirring constantly. Pour into pie shell and bake at 375 degrees for 20 - 25 minutes.
The Skinny: Use fat free evaporated milk and your favorite egg and sugar substitute.
3 oz. unsweetened chocolate
1/2 cup butter
1 5-oz. can evaporated milk
2 eggs, beaten
1 tsp. vanilla
2 cups sugar
2 Tbsp. flour
1 9-inch pie shell
In a saucepan, melt chocolate, add butter and melt. Add evaporated milk, eggs, vanilla, sugar and flour and cook over medium heat for 5 minutes stirring constantly. Pour into pie shell and bake at 375 degrees for 20 - 25 minutes.
The Skinny: Use fat free evaporated milk and your favorite egg and sugar substitute.
Wednesday, April 13, 2005
The Hare Experiments, part 1
I come to you today, with an idea.
It is a good idea, I believe. A tasty idea. An acquired taste, I will grant you. But still, I believe this to be a good idea.
Fruit and Nut Fried Rice.
I like rice. To carry this to a further extension I like Asian food in general. I’m not an accomplished chef, just an enthusiastic amateur, a cook who enjoys making foods and occasionally has an idea that he chooses to play with.
Some time ago, I was looking through the cabinets. I had rice. I had soy sauce. There were a couple of eggs. I had a seasoning packet I had found in the grocery for fried rice. My original idea was to get some chicken and have chicken fried rice. But the chicken was frozen, and I was hungry, and it was late in the day and I hadn’t eaten.
Then I saw pineapple. And dried cranberries. And sliced almonds.
And I had an idea.
I’ve been toying with the recipe for a while now. I’ve tried different mixes of fruits, different nuts. The results have been mixed. Some things work well, others don’t.
Here, then, is my first iteration of my recipe. I’ll probably play with this more and more, trying to get my favorite combination of fruits and nuts integrated together into a pleasing whole. But for now, here is how it stands.
Fruit and Nut Fried Rice
3 tablespoons oil or butter
2 cloves garlic, minced
2 cups cold cooked rice
1 cup pecan pieces
1 cup almond slivers
2/3 cup dried cranberries (a 3 ounce package, roughly)
¾ cup pineapple tidbits
2 large eggs
¼ cup pineapple juice
2 tablespoons soy sauce
¼ teaspoon ground ginger
1/8 teaspoon ground cumin
¼ teaspoon grated orange rind
salt and pepper to taste
Start by heating a large skillet or wok over high heat. Add 2 tablespoons of the oil and let it heat for about 30 seconds. Add the garlic and stir fry for 30 seconds. Add the rice and continue stir frying for 1 minute.
Add ginger, cumin, orange rind, and soy sauce. Continue stir frying and add almonds, pecans, cranberries, and pineapple. Add the pineapple juice and stir fry until the juice is absorbed.
Push the rice mixture to the side. Add the last tablespoon of oil, followed by the eggs. Scramble the eggs for one minute, or until almost set, then stir the eggs into the rice mixture to combine. Season with salt and pepper.
Notes from the Hare
This is still pretty rough. The spices are ok, but I’m not entirely sure I’m happy with them. The pineapple juice is also a question in my mind.
I’ve made this with almonds, pecans, cashews, and peanuts. Peanuts I usually sprinkle on the finished product. I’ve toasted the nuts in the skillet before adding the rice and I’ve added them cold as in the recipe above. Dried cranberries seem to work very well, as do pineapple – but then, I like these fruits specifically, so I can be called biased.
There will be additional iterations of this, as I make it again and again and refine things a little more. If anyone has a suggestion for this recipe, by all means let me know.
It is a good idea, I believe. A tasty idea. An acquired taste, I will grant you. But still, I believe this to be a good idea.
Fruit and Nut Fried Rice.
I like rice. To carry this to a further extension I like Asian food in general. I’m not an accomplished chef, just an enthusiastic amateur, a cook who enjoys making foods and occasionally has an idea that he chooses to play with.
Some time ago, I was looking through the cabinets. I had rice. I had soy sauce. There were a couple of eggs. I had a seasoning packet I had found in the grocery for fried rice. My original idea was to get some chicken and have chicken fried rice. But the chicken was frozen, and I was hungry, and it was late in the day and I hadn’t eaten.
Then I saw pineapple. And dried cranberries. And sliced almonds.
And I had an idea.
I’ve been toying with the recipe for a while now. I’ve tried different mixes of fruits, different nuts. The results have been mixed. Some things work well, others don’t.
Here, then, is my first iteration of my recipe. I’ll probably play with this more and more, trying to get my favorite combination of fruits and nuts integrated together into a pleasing whole. But for now, here is how it stands.
Fruit and Nut Fried Rice
3 tablespoons oil or butter
2 cloves garlic, minced
2 cups cold cooked rice
1 cup pecan pieces
1 cup almond slivers
2/3 cup dried cranberries (a 3 ounce package, roughly)
¾ cup pineapple tidbits
2 large eggs
¼ cup pineapple juice
2 tablespoons soy sauce
¼ teaspoon ground ginger
1/8 teaspoon ground cumin
¼ teaspoon grated orange rind
salt and pepper to taste
Start by heating a large skillet or wok over high heat. Add 2 tablespoons of the oil and let it heat for about 30 seconds. Add the garlic and stir fry for 30 seconds. Add the rice and continue stir frying for 1 minute.
Add ginger, cumin, orange rind, and soy sauce. Continue stir frying and add almonds, pecans, cranberries, and pineapple. Add the pineapple juice and stir fry until the juice is absorbed.
Push the rice mixture to the side. Add the last tablespoon of oil, followed by the eggs. Scramble the eggs for one minute, or until almost set, then stir the eggs into the rice mixture to combine. Season with salt and pepper.
Notes from the Hare
This is still pretty rough. The spices are ok, but I’m not entirely sure I’m happy with them. The pineapple juice is also a question in my mind.
I’ve made this with almonds, pecans, cashews, and peanuts. Peanuts I usually sprinkle on the finished product. I’ve toasted the nuts in the skillet before adding the rice and I’ve added them cold as in the recipe above. Dried cranberries seem to work very well, as do pineapple – but then, I like these fruits specifically, so I can be called biased.
There will be additional iterations of this, as I make it again and again and refine things a little more. If anyone has a suggestion for this recipe, by all means let me know.
Stuffed Potatoes
Hello folks, it has been a while since I, the Ox, have checked in with anything interesting to put forth. I was looking through different recipes and wonderin' what to fix next for dinner this week when I came upon this in my e-mail of all things. So, yesterday, for lunch, I made a very simple version to feed 1 of this particular potato thing and found myself quite filled, happy, and rather enjoyed the lunch. Do try it. It is most enjoyable and quite yummy!
Stuffed Potatoes
6 servings
As it can be difficult to coax your loved ones into eating five helpings a day of vegetables (as nutritionists recommend), this recipe cleverly incorporates broccoli into a baked potato, without using a lot of fat. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved vegetable loaded with vitamins C and B-6, potassium, and fiber. You can make the stuffed potatoes ahead and reheat them when everyone is ready to eat.
3 large baking potatoes
3 stalks broccoli
1/2 teaspoon salt
1 tablespoon olive oil
1-2 tablespoons rice milk or soy milk (or whole milks works well too)
2 tablespoons grated Parmesan cheese
Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
Nutritional Information:
Per serving:136 calories4 g total fat (1 g sat)2 mg cholesterol24 g carbohydrate5 g protein4 g fiber250 mg sodium
Stuffed Potatoes
6 servings
As it can be difficult to coax your loved ones into eating five helpings a day of vegetables (as nutritionists recommend), this recipe cleverly incorporates broccoli into a baked potato, without using a lot of fat. Broccoli is an excellent source of fiber and cancer-fighting antioxidants. Potatoes are a universally loved vegetable loaded with vitamins C and B-6, potassium, and fiber. You can make the stuffed potatoes ahead and reheat them when everyone is ready to eat.
3 large baking potatoes
3 stalks broccoli
1/2 teaspoon salt
1 tablespoon olive oil
1-2 tablespoons rice milk or soy milk (or whole milks works well too)
2 tablespoons grated Parmesan cheese
Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
Nutritional Information:
Per serving:136 calories4 g total fat (1 g sat)2 mg cholesterol24 g carbohydrate5 g protein4 g fiber250 mg sodium
Wednesday, April 06, 2005
The Hare Returnes - With Vegetables
Finally!
I do apologize for the lengthy lack of recipes. On occasion my day job gets incredibly busy, and the last couple of weeks have been exactly that.
To celebrate my return to the kitchens, I present you with two vegetable dishes tonight. The first is a quick and simple salad that showed up in my in-box a while back. The second is for vegetable kabobs. One of my friends asked if I could find one for him
Oriental Cabbage Salad
Serves 2
1/4 small head green cabbage
1 1/2 scallions, chopped
1 tablespoons dark sesame oil
1 tablespoons rice wine vinegar
1 tablespoons sesame seeds, toasted
Combine the cabbage, scallions, oil, and vinegar. Toss well and chill until ready to serve. Add the sesame seeds and toss again before serving.
Source: my e-mail inbox...Originally from teh South Beach Diet, I believe.
Grilled Vegetable Kabobs
Serves 8
2 zucchini, cut into 2" chunks
2 yellow squash, cut into 2" chunks
8 ounces fresh mushrooms, cleaned
2 red and green bell peppers, cut into 2" chunks
2 medium red onions, cut into wedges
2 ears sweet corn, cut into 2" chunks
16 whole cherry tomatoes
8 ounces teriyaki sauce
Wash vegetables except mushrooms. Brush mushrooms clean. Prepare vegetables according to recipe. Cook corn in boiling water for about 10 minutes. Toss vegetables in teriyaki sauce. Thread vegetables onto skewers. Place on grill over medium-hot heat. Baste occasionally with teriyaki sauce. Grill 20 minutes or until tender.
Source: www.cooks.com
Notes from the Hare
Nothing specific about the food this time – I’m just glad to be back.
I do apologize for the lengthy lack of recipes. On occasion my day job gets incredibly busy, and the last couple of weeks have been exactly that.
To celebrate my return to the kitchens, I present you with two vegetable dishes tonight. The first is a quick and simple salad that showed up in my in-box a while back. The second is for vegetable kabobs. One of my friends asked if I could find one for him
Oriental Cabbage Salad
Serves 2
1/4 small head green cabbage
1 1/2 scallions, chopped
1 tablespoons dark sesame oil
1 tablespoons rice wine vinegar
1 tablespoons sesame seeds, toasted
Combine the cabbage, scallions, oil, and vinegar. Toss well and chill until ready to serve. Add the sesame seeds and toss again before serving.
Source: my e-mail inbox...Originally from teh South Beach Diet, I believe.
Grilled Vegetable Kabobs
Serves 8
2 zucchini, cut into 2" chunks
2 yellow squash, cut into 2" chunks
8 ounces fresh mushrooms, cleaned
2 red and green bell peppers, cut into 2" chunks
2 medium red onions, cut into wedges
2 ears sweet corn, cut into 2" chunks
16 whole cherry tomatoes
8 ounces teriyaki sauce
Wash vegetables except mushrooms. Brush mushrooms clean. Prepare vegetables according to recipe. Cook corn in boiling water for about 10 minutes. Toss vegetables in teriyaki sauce. Thread vegetables onto skewers. Place on grill over medium-hot heat. Baste occasionally with teriyaki sauce. Grill 20 minutes or until tender.
Source: www.cooks.com
Notes from the Hare
Nothing specific about the food this time – I’m just glad to be back.
Thursday, March 10, 2005
North African Vegetable Stew
Still pretty busy, but Ox asked for this one specifically, so I present one of my favorite vegetable dishes thus far.
North African Vegetable Stew
Serves 4
2 tablespoons olive oil
2 medium onions, finely chopped
2 cups loosely packed parsley sprigs
2 tablespoons fresh lemon juice
1 teaspoon paprika
1 ¼ cups reduced sodium chicken broth
1 lb. small new potatoes, unpeeled
3 medium carrots, cut into 1 inch pieces
2 small turnips, peeled and quartered
1 teaspoon seasoned salt
¼ teaspoon freshly ground pepper
1 package (10 ounces) frozen baby lima beans
2 tablespoons coarsely chopped green olives
2 garlic cloves, minced
Heat oil in a large heavy pot or nonreactive Dutch oven over medium heat until hot. Add onions and cook 8 to 10 minutes or until golden, stirring occasionally.
Meanwhile, in a blender or food processor, combine parsley, lemon juice, paprika, and ¼ cup of broth. Process until almost smooth.
Add parsley mixture to onions and mix well. Add potatoes, carrots, turnips, salt, pepper, and remaining cup of broth. Reduce heat to medium-low; cover and cook 30 to 35 minutes, or until potatoes are tender, stirring occasionally.
Add beans, olives, and garlic; stir to mix. Cover; cook an additional 8 to 10 minutes or until beans are tender. If desired, garnish with additional chopped parsley.
Source: The Best of Cooking Pleasures, Vol. 1 © 2001 Cooking Club Of America
Notes form the Hare
This is very good served with rice – you could also serve with couscous.
When I made it the first time, I used vegetable broth instead of chicken broth.
North African Vegetable Stew
Serves 4
2 tablespoons olive oil
2 medium onions, finely chopped
2 cups loosely packed parsley sprigs
2 tablespoons fresh lemon juice
1 teaspoon paprika
1 ¼ cups reduced sodium chicken broth
1 lb. small new potatoes, unpeeled
3 medium carrots, cut into 1 inch pieces
2 small turnips, peeled and quartered
1 teaspoon seasoned salt
¼ teaspoon freshly ground pepper
1 package (10 ounces) frozen baby lima beans
2 tablespoons coarsely chopped green olives
2 garlic cloves, minced
Heat oil in a large heavy pot or nonreactive Dutch oven over medium heat until hot. Add onions and cook 8 to 10 minutes or until golden, stirring occasionally.
Meanwhile, in a blender or food processor, combine parsley, lemon juice, paprika, and ¼ cup of broth. Process until almost smooth.
Add parsley mixture to onions and mix well. Add potatoes, carrots, turnips, salt, pepper, and remaining cup of broth. Reduce heat to medium-low; cover and cook 30 to 35 minutes, or until potatoes are tender, stirring occasionally.
Add beans, olives, and garlic; stir to mix. Cover; cook an additional 8 to 10 minutes or until beans are tender. If desired, garnish with additional chopped parsley.
Source: The Best of Cooking Pleasures, Vol. 1 © 2001 Cooking Club Of America
Notes form the Hare
This is very good served with rice – you could also serve with couscous.
When I made it the first time, I used vegetable broth instead of chicken broth.
Fillet of Beef in Red Wine Mushroom Sauce
Hello, Ox again. This is a dish with several variations I've made different times. If fillets are too expensive, a good roast of size can be used, steaks of good thickness, and your imagination all work well with this. It is good with and without the red wine. In serving, some good red wine is very tasty such as Asti Spumanti Cold Duck, my favorite! The wine has just a little sweetness to it and the sparkle of the wine just adds to the main course.
Main Course: Fillet of Beef in Red Wine Mushroom Sauce
6 - 8 beef fillets
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound fresh mushrooms, sliced
1/2 cup dry red wine (optional)
1 tsp. Worcestershire sauce
1 - 2 Tbsp. flour
1 cup beef broth
Rub fillets with salt, pepper and paprika. Heat skillet to medium-high heat and cook fillets for 4 - 5 minutes per side or until desired doneness is achieved. Remove steaks and place them on a plate and cover to keep them warm. Heat oil in the skillet and saute onion, garlic and mushrooms until tender. Add wine, Worcestershire sauce, flour and beef broth and simmer for several minutes until mixture thickens. Stir the mixture while heating to keep the flour from forming lumps. Pour over fillets and serve. If you prefer not to use alcohol in your cooking you may omit it here and add 1/2 cup more beef broth instead. The Skinny: Leave out the red wine and use low fat beef broth. Baby New Potatoes with Chive Vinaigrette 2 pounds baby new potatoes, washed thoroughly 1/3 cup olive oil 1/3 cup red wine vinegar 1 Tbsp. fresh chives 2 cloves garlic, minced 1/4 tsp. ground cumin 1/2 tsp. salt 1/4 tsp. pepper In a medium saucepan, boil potatoes until tender. Drain off water. Combine olive oil, vinegar, chives, garlic, cumin, salt and pepper in a cruet and shake well. Pour over potatoes just before serving.
The Skinny: This dish is already healthful because you are using vinaigrette rather than butter.
Main Course: Fillet of Beef in Red Wine Mushroom Sauce
6 - 8 beef fillets
1 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
2 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound fresh mushrooms, sliced
1/2 cup dry red wine (optional)
1 tsp. Worcestershire sauce
1 - 2 Tbsp. flour
1 cup beef broth
Rub fillets with salt, pepper and paprika. Heat skillet to medium-high heat and cook fillets for 4 - 5 minutes per side or until desired doneness is achieved. Remove steaks and place them on a plate and cover to keep them warm. Heat oil in the skillet and saute onion, garlic and mushrooms until tender. Add wine, Worcestershire sauce, flour and beef broth and simmer for several minutes until mixture thickens. Stir the mixture while heating to keep the flour from forming lumps. Pour over fillets and serve. If you prefer not to use alcohol in your cooking you may omit it here and add 1/2 cup more beef broth instead. The Skinny: Leave out the red wine and use low fat beef broth. Baby New Potatoes with Chive Vinaigrette 2 pounds baby new potatoes, washed thoroughly 1/3 cup olive oil 1/3 cup red wine vinegar 1 Tbsp. fresh chives 2 cloves garlic, minced 1/4 tsp. ground cumin 1/2 tsp. salt 1/4 tsp. pepper In a medium saucepan, boil potatoes until tender. Drain off water. Combine olive oil, vinegar, chives, garlic, cumin, salt and pepper in a cruet and shake well. Pour over potatoes just before serving.
The Skinny: This dish is already healthful because you are using vinaigrette rather than butter.
Wednesday, March 09, 2005
Garlic Goat Cheese and Herb Crostini
Hi! It's OX!
Yeah, I know this doesn't sound really good, but sometimes, when you just need to throw an appetizer out there this is really good. And if you're fasting for Lent, these are really great snacks, unless, of course, you've given up dairy.
Garlic Goat Cheese and Herb Crostini
Yeah, I know this doesn't sound really good, but sometimes, when you just need to throw an appetizer out there this is really good. And if you're fasting for Lent, these are really great snacks, unless, of course, you've given up dairy.
Garlic Goat Cheese and Herb Crostini
1 baguette cut in 1/2 -inch slices
1/2 cup crumbled goat cheese 2 cloves garlic, minced
2 shallots, minced
1/2 cup extra-virgin olive oil
1/2 cup assorted fresh herbs finely chopped (rosemary, parsley, cilantro, dill and thyme are some that work well. You may choose others and adjust the taste to your liking).
Place baguette slices on ungreased baking dish and bake for 10 minutes at 350 degrees. Meanwhile, place remaining ingredients in a food processor and process until smooth. Remove baguette slices from the oven and spread mixture on each slice. Return to the oven and bake for another 10 - 15 minutes at 350 degrees.
The Skinny: Goat cheese is lower in fat than most other cheeses and you are also using olive oil which is supposed to be good for you.
Note: Instead of olive oil you can use different vegetable oils and they work almost as good. If you're an Eastern Orthodox Christian, you know what I'm talking about - Lenten fasting.
Tuesday, March 08, 2005
A quick note from Hare
My day job is taking up more time than normal at the moment, so I’m not sure how many recipes I’ll be posting for the next little while. Things will get back to a slightly more regular update schedule soon, I hope.
Monday, March 07, 2005
Pork Tenderloin with the Secret Cheddar Onion Ring Crust
Hello all, Ox here, have tried a variation of this recipe before and have found it ummmmmm delicious. Not tried this one though. If you try and you like it, please, let us know how it turned out. If you played with the recipe and did something different I would LOVE to know about that and how it turned out! Sorry for the weird posting of the thing, but the format just didn't want to cooperate with me today.
Pork Tenderloin with the Secret Cheddar Onion Ring Crust
Pork Tenderloin with the Secret Cheddar Onion Ring Crust
1 cup crushed crackers (You choose the flavor of your favorite cracker.) 1-1/2 cups crushed cheddar-flavored fried onion rings (O & C is one brand or the regular flavor will work fine.)
(I didn't put these in the processor. I just sort of rough-smashed them.) 1/2 cup fresh parsley, minced 1/2 cup freshly grated Parmesan cheese 1 pork tenderloin 3 Tbl Dijon mustard 1 large egg, beaten Olive oil spray
Mix your crushed crackers and smashed onion rings together on a large flat surface. Mix your parsley and your Parmesan on another flat surface. Beat your egg and pour it on a dinner plate. Spread the tenderloin all over with the mustard. This is going to be a slippery job, but pick up your mustard-coated tenderloin and roll it in your beaten egg. Then roll it in the cracker crumbs/onion crumbs and then the Parmesan/parsley mixture. Pat the mixtures into the tenderloin gently, coaxing the stuff to adhere. You can go back and forth a couple of times to get as much as possible of the stuff to stick as you can. When you've gotten as much as you can of the crunchy stuff and the cheese to stick, spray the whole thing with olive oil and put in your roasting pan. Roast at 400 degrees for about 20 minutes until your roasting thermometer reaches 165 to 170 degrees. This will leave the meat slightly pink and still moist inside. Let the meat rest for 5 to 10 minutes outside of the oven before you slice it. Carefully take it out of the roasting pan and be sure to slice it with a very sharp knife. Slice in one-half to one-inch slices. The crust will tend to slide off, so be careful. If it does come off in parts, don't be dismayed. It still tastes great and, if you serve with mashed potatoes, you can just sort of stir the bits of coating around and it mixes into the potatoes just fine. This dish serves two and doubles very easily. If you want to serve six you might be able to get away with two tenderloins, depending on how large they are and how large a portion of meat you want to serve. Enjoy!
Wednesday, March 02, 2005
Cranberry Chicken
I love chicken.
It’s one of my favorite foods. I’m particularly fond of fried chicken, but a really good baked chicken is always a tasty treat.
I also happen to love cranberry sauce, and cranberries in general. SO you can imagine what I thought of a recipe that combines both chicken and cranberry sauce
Cranberry Chicken
Serves 4
1 can (8 ounces) whole berry cranberry sauce
½ cup Russian salad dressing
1 tablespoon dried minced onions
½ teaspoon garlic salt
¼ teaspoon pepper
2 pounds of chicken
Preheat the oven to 350 degrees F. In a mixing bowl, stir together the cranberry sauce, salad dressing, onion, garlic salt, and pepper.
Rinse the chicken and pat dry with a paper towel. Place chicken pieces in a baking dish. Pour cranberry mixture over the chicken
Bake uncovered for 45 to 50 minutes or until the chicken is tender and no longer pink. Transfer chicken to platter. Skim the fat from the juices, then spoon the juices over the chicken.
Source: What’s For Dinner? From Better Homes and Gardens Books © 1995
Notes from the Hare
I haven’t played with this recipe very much – I like it too much as it is.
Russian dressing can be devilishly hard to find – if anyone knows of a good substitute I’ve like to hear about it.
It’s one of my favorite foods. I’m particularly fond of fried chicken, but a really good baked chicken is always a tasty treat.
I also happen to love cranberry sauce, and cranberries in general. SO you can imagine what I thought of a recipe that combines both chicken and cranberry sauce
Cranberry Chicken
Serves 4
1 can (8 ounces) whole berry cranberry sauce
½ cup Russian salad dressing
1 tablespoon dried minced onions
½ teaspoon garlic salt
¼ teaspoon pepper
2 pounds of chicken
Preheat the oven to 350 degrees F. In a mixing bowl, stir together the cranberry sauce, salad dressing, onion, garlic salt, and pepper.
Rinse the chicken and pat dry with a paper towel. Place chicken pieces in a baking dish. Pour cranberry mixture over the chicken
Bake uncovered for 45 to 50 minutes or until the chicken is tender and no longer pink. Transfer chicken to platter. Skim the fat from the juices, then spoon the juices over the chicken.
Source: What’s For Dinner? From Better Homes and Gardens Books © 1995
Notes from the Hare
I haven’t played with this recipe very much – I like it too much as it is.
Russian dressing can be devilishly hard to find – if anyone knows of a good substitute I’ve like to hear about it.
Monday, February 28, 2005
Southern Stir Fry
At the same time I was flexing my baking skills with the Triple Chocolate Cake, I had the opportunity to try out a new vegetable side.
Among the guests at the dinner party was a friend of both Ox and myself, Maria. Maria is a vegetarian, so meatloaf was pretty much off the menu for her (although she was tempted, I have heard). So I volunteered to make an additional vegetable dish to go with the traditional “meatloaf sides” – mashed potatoes, green beans, and corn. Ox and I discussed it, and we both decided that this sounded like it would work best with the meal.
And we were right. Perhaps there’s something to cooking and eating vegetable dishes after all.
Southern Stir Fry
Serves 4
1 cup cold cooked rice
1 cup frozen whole kernel corn
1 ½ teaspoons chopped fresh thyme leaves or ½ teaspoon dried thyme leaves
½ teaspoon garlic salt
1/8 teaspoon ground cayenne pepper
1 can (15 to 16 ounces) black-eyed peas, drained and rinsed
2 cups lightly packed spinach leaves
Spray 12 inch nonstick skillet with nonstick cooking spray and heat over medium high heat. (Or melt a tablespoon of butter or a tablespoon of oil in a 12 inch nonstick skillet over medium high heat).
Cook the rice, corn, thyme, garlic salt, pepper, and black-eyed peas until hot, stirring occasionally. Stir in spinach and cook until the spinach begins to wilt.
Source: Betty Crocker’s Fix-It-Fast Family Favorites, from General Mills Inc. © 2000
Notes from the Hare
Nothing to say, really – I used a red and black pepper blend instead of just red pepper. This went over very well at the dinner party.
Among the guests at the dinner party was a friend of both Ox and myself, Maria. Maria is a vegetarian, so meatloaf was pretty much off the menu for her (although she was tempted, I have heard). So I volunteered to make an additional vegetable dish to go with the traditional “meatloaf sides” – mashed potatoes, green beans, and corn. Ox and I discussed it, and we both decided that this sounded like it would work best with the meal.
And we were right. Perhaps there’s something to cooking and eating vegetable dishes after all.
Southern Stir Fry
Serves 4
1 cup cold cooked rice
1 cup frozen whole kernel corn
1 ½ teaspoons chopped fresh thyme leaves or ½ teaspoon dried thyme leaves
½ teaspoon garlic salt
1/8 teaspoon ground cayenne pepper
1 can (15 to 16 ounces) black-eyed peas, drained and rinsed
2 cups lightly packed spinach leaves
Spray 12 inch nonstick skillet with nonstick cooking spray and heat over medium high heat. (Or melt a tablespoon of butter or a tablespoon of oil in a 12 inch nonstick skillet over medium high heat).
Cook the rice, corn, thyme, garlic salt, pepper, and black-eyed peas until hot, stirring occasionally. Stir in spinach and cook until the spinach begins to wilt.
Source: Betty Crocker’s Fix-It-Fast Family Favorites, from General Mills Inc. © 2000
Notes from the Hare
Nothing to say, really – I used a red and black pepper blend instead of just red pepper. This went over very well at the dinner party.
Friday, February 25, 2005
Hearty Cajun Stuffed Steak
Several years ago, my roommates were having several friends over. I wasn’t going to be a part of the festivities, so I volunteered to cook the dinner. The spread was moderately impressive – I suppose that was my very first dinner party. I managed corn on the cob, a salad, some mashed potatoes, and this delectable morsel – which I found in the recipe cards I had mentioned just yesterday.
Hearty Cajun Stuffed Steak
Serves 4
1 pound beef top round steak (or any good thin cut of steak)
2 teaspoons Cajun seasoning
½ pound bulk pork sausage
½ cup minced onion
2 cloves garlic, minced
1 package (10-ounces) frozen spinach, chopped, thawed, and squeezed dry
1 cup bread crumbs
½ cup grated Parmesan cheese
2 teaspoons dry mustard
½ teaspoon salt
1 egg, lightly beaten.
Pound the steak into a ¼ inch rectangle. Sprinkle with Cajun seasoning. Soak 12 wooden toothpicks in water.
Heat a large skillet over medium heat. Add sausage, onion, and garlic. Cook until sausage is brown and crumbly (about 10 minutes). Drain. Preheat grill.
Add spinach, bread crumbs, Parmesan, mustard, salt and egg to skillet. Mix well.
Spread filling over the steak. Roll the steak, jelly-roll style, to enclose the filling. Secure with toothpicks. Grill steak over low flames, turning occasionally, for 20 minutes for medium doneness.
Notes from the Hare
The bread crumbs can be replaced with any sort of crushed dry bread – croutons, crackers, or stuffing mix would work well. To crush them faster, run them through the food processor or blender for a few minutes.
If you don’t have a grill (or don’t want to use it), you can brown the steak on the stove in a skillet heated over medium heat, turning the steak as you go. Once it’s nice and brown, you can bake in a covered dish for about 45 minutes. The gas grill that my roommate had actually ran out of gas before the steak was completely cooked, so I had to finish it off in the oven
If you plan on cooking this in the oven, you can secure it with the toothpicks as above, or tie the steak with string if you prefer.
Hearty Cajun Stuffed Steak
Serves 4
1 pound beef top round steak (or any good thin cut of steak)
2 teaspoons Cajun seasoning
½ pound bulk pork sausage
½ cup minced onion
2 cloves garlic, minced
1 package (10-ounces) frozen spinach, chopped, thawed, and squeezed dry
1 cup bread crumbs
½ cup grated Parmesan cheese
2 teaspoons dry mustard
½ teaspoon salt
1 egg, lightly beaten.
Pound the steak into a ¼ inch rectangle. Sprinkle with Cajun seasoning. Soak 12 wooden toothpicks in water.
Heat a large skillet over medium heat. Add sausage, onion, and garlic. Cook until sausage is brown and crumbly (about 10 minutes). Drain. Preheat grill.
Add spinach, bread crumbs, Parmesan, mustard, salt and egg to skillet. Mix well.
Spread filling over the steak. Roll the steak, jelly-roll style, to enclose the filling. Secure with toothpicks. Grill steak over low flames, turning occasionally, for 20 minutes for medium doneness.
Notes from the Hare
The bread crumbs can be replaced with any sort of crushed dry bread – croutons, crackers, or stuffing mix would work well. To crush them faster, run them through the food processor or blender for a few minutes.
If you don’t have a grill (or don’t want to use it), you can brown the steak on the stove in a skillet heated over medium heat, turning the steak as you go. Once it’s nice and brown, you can bake in a covered dish for about 45 minutes. The gas grill that my roommate had actually ran out of gas before the steak was completely cooked, so I had to finish it off in the oven
If you plan on cooking this in the oven, you can secure it with the toothpicks as above, or tie the steak with string if you prefer.
Thursday, February 24, 2005
Cheeseburger Pie
A few years ago, I signed up for a series of recipe cards. I don’t think I got the entire set, but I got a lot of them. There’s several odd and / or interesting recipes included in the cards I have. Several of them are things I would never consider trying to make.
Like this, for example.
Cheeseburger Pie
Serves 6
1 unbaked 9 inch pie crust
1 pound ground beef
½ cup tomato sauce
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 teaspoon instant beef bouillon granules
3 eggs, beaten
2 tablespoons all purpose flour
8 slices American cheese, divided
Preheat oven to 425 degrees F. Bake pie shell for 8 minutes and remove from oven. Reduce temperature to 350 degrees F.
Heat a large skillet over medium heat. Add beef and cook until brown and crumbly (about 5 minutes)
Add tomato sauce, onion, bell pepper, and bouillon. Cook until bouillon dissolves and remove from heat. Add eggs and flour and mix well.
Tear 6 of the cheese slices into small pieces. Stir the cheese pieces into the meat mixture, then spoon into the pie shell. Bake the pie for 25 minutes, or until the filling is heated through.
Cut the remaining cheese slices into triangles. Arrange he triangles in a spoke fashion on top of the pie. Bake for about 3 minutes or until the cheese is melted. Cut the pie into wedges and serve.
Notes from the Hare
Any kind of cheese will work in this pie – Swiss, Provolone, Cheddar – so use whatever you like on a cheeseburger.
Like this, for example.
Cheeseburger Pie
Serves 6
1 unbaked 9 inch pie crust
1 pound ground beef
½ cup tomato sauce
1/3 cup chopped onion
1/3 cup chopped green bell pepper
1 teaspoon instant beef bouillon granules
3 eggs, beaten
2 tablespoons all purpose flour
8 slices American cheese, divided
Preheat oven to 425 degrees F. Bake pie shell for 8 minutes and remove from oven. Reduce temperature to 350 degrees F.
Heat a large skillet over medium heat. Add beef and cook until brown and crumbly (about 5 minutes)
Add tomato sauce, onion, bell pepper, and bouillon. Cook until bouillon dissolves and remove from heat. Add eggs and flour and mix well.
Tear 6 of the cheese slices into small pieces. Stir the cheese pieces into the meat mixture, then spoon into the pie shell. Bake the pie for 25 minutes, or until the filling is heated through.
Cut the remaining cheese slices into triangles. Arrange he triangles in a spoke fashion on top of the pie. Bake for about 3 minutes or until the cheese is melted. Cut the pie into wedges and serve.
Notes from the Hare
Any kind of cheese will work in this pie – Swiss, Provolone, Cheddar – so use whatever you like on a cheeseburger.
Wednesday, February 23, 2005
Mystery Solved - Roasted Salmon
One thing I have always liked was fish. Not fish sticks, mind you (because, really, what part of a fish can be made into sticks?). Fish.
Frozen fish fillets are ok, but I much prefer fresh. Baked fish is something I’m a particular sucker for. I generally don’t cook a lot of fish – growing up it wasn’t something that was cooked a lot at home. But that certainly doesn’t stop me from finding recipes now so I can correct that error, now does it?
Roasted Salmon
¼ cup soy sauce
3 tablespoons dark molasses, preferably unsulphured
2 teaspoons lime juice
4 salmon filets (6-8 ounces each) with skin
Vegetable or Olive oil
Kosher Salt
Whisk soy sauce, molasses, and lime juice in a shallow non-reactive dish. Add salmon filets, flesh side down, and marinate 30 minutes or slightly longer at cool room temperature.
Preheat oven to 450 degrees F. Line a heavy, rimmed baking sheet with foil and grease the foil with oil.
Place salmon fillets, flesh side up, on the baking sheet. Salt lightly. Roast salmon until flesh is opaque and flakes easily when pierced with a sharp knife, 10 to 14 minutes depending on thickness. Remove from over and, using a metal spatula, loosen each fillet from its skin and transfer to dinner plate.
Notes from the Hare
This salmon recipe came with the Crispy Asian Salad that I posted Tuesday – half of the dressing made for the salad can be drizzled over the fish, which you can then sprinkle with some of the remaining cilantro and peanuts.
Frozen fish fillets are ok, but I much prefer fresh. Baked fish is something I’m a particular sucker for. I generally don’t cook a lot of fish – growing up it wasn’t something that was cooked a lot at home. But that certainly doesn’t stop me from finding recipes now so I can correct that error, now does it?
Roasted Salmon
¼ cup soy sauce
3 tablespoons dark molasses, preferably unsulphured
2 teaspoons lime juice
4 salmon filets (6-8 ounces each) with skin
Vegetable or Olive oil
Kosher Salt
Whisk soy sauce, molasses, and lime juice in a shallow non-reactive dish. Add salmon filets, flesh side down, and marinate 30 minutes or slightly longer at cool room temperature.
Preheat oven to 450 degrees F. Line a heavy, rimmed baking sheet with foil and grease the foil with oil.
Place salmon fillets, flesh side up, on the baking sheet. Salt lightly. Roast salmon until flesh is opaque and flakes easily when pierced with a sharp knife, 10 to 14 minutes depending on thickness. Remove from over and, using a metal spatula, loosen each fillet from its skin and transfer to dinner plate.
Notes from the Hare
This salmon recipe came with the Crispy Asian Salad that I posted Tuesday – half of the dressing made for the salad can be drizzled over the fish, which you can then sprinkle with some of the remaining cilantro and peanuts.
Tuesday, February 22, 2005
Crispy Asian Salad - and a Mystery
You know, for a Hare, I’m not a big fan of salads.
Growing up I never had to “eat my vegetables.” Mom didn’t cook a lot in the first place, and she rarely had anything beyond mashed potatoes, corn, or green beans. Salad was never a big dinner item at home. I considered myself a carnivore, since that was the mainstay of my diet for a long time. Vegetables were not something I ate – veggies were what food ate.
This has changed – I’m much more omnivorous than I used to be, and salads in general aren’t that bad. This particular recipe I have yet to try, but I like cucumbers and almost every Asian dish I’ve tried, so this seemed like a good thing to keep around.
Crispy Asian Salad
3 tablespoons rice vinegar
Juice and zest of 1 medium lime
2 tablespoons toasted sesame oil
1 tablespoon sugar
Scant ½ teaspoon kosher salt
¼ teaspoon roasted red pepper flakes
4 cups shredded iceberg lettuce (about ½ a small head)
1 medium cucumber with peel, halved lengthwise, seeded, thinly sliced
½ cup plus 2 tablespoons salted roasted peanuts, coarsely chopped
¼ cup chopped cilantro
Whisk vinegar, lime juice and zest, sesame oil, sugar, salt, and pepper flakes in a small non-reactive bowl. In a large bowl toss lettuce, cucumber slices, ½ cup peanuts, and half of the cilantro.
Salad can be prepared 3 hours ahead. Cover and refrigerate salad and dressing separately, cover and leave remaining nuts and cilantro at room temperature. Bring refrigerated ingredients to room temperature before using.
Toss salad with half of dressing to coat well.
Notes from the Hare
Wait, you say – only use half the dressing on the salad? What about the rest?
The rest can be drizzled onto tomorrow’s recipe, of course.
Growing up I never had to “eat my vegetables.” Mom didn’t cook a lot in the first place, and she rarely had anything beyond mashed potatoes, corn, or green beans. Salad was never a big dinner item at home. I considered myself a carnivore, since that was the mainstay of my diet for a long time. Vegetables were not something I ate – veggies were what food ate.
This has changed – I’m much more omnivorous than I used to be, and salads in general aren’t that bad. This particular recipe I have yet to try, but I like cucumbers and almost every Asian dish I’ve tried, so this seemed like a good thing to keep around.
Crispy Asian Salad
3 tablespoons rice vinegar
Juice and zest of 1 medium lime
2 tablespoons toasted sesame oil
1 tablespoon sugar
Scant ½ teaspoon kosher salt
¼ teaspoon roasted red pepper flakes
4 cups shredded iceberg lettuce (about ½ a small head)
1 medium cucumber with peel, halved lengthwise, seeded, thinly sliced
½ cup plus 2 tablespoons salted roasted peanuts, coarsely chopped
¼ cup chopped cilantro
Whisk vinegar, lime juice and zest, sesame oil, sugar, salt, and pepper flakes in a small non-reactive bowl. In a large bowl toss lettuce, cucumber slices, ½ cup peanuts, and half of the cilantro.
Salad can be prepared 3 hours ahead. Cover and refrigerate salad and dressing separately, cover and leave remaining nuts and cilantro at room temperature. Bring refrigerated ingredients to room temperature before using.
Toss salad with half of dressing to coat well.
Notes from the Hare
Wait, you say – only use half the dressing on the salad? What about the rest?
The rest can be drizzled onto tomorrow’s recipe, of course.
Monday, February 21, 2005
Asian Chicken Noodle Soup
Although I know I found this recipe online, I haven’t been able to re-locate it anywhere. Luckily I saved a copy for myself.
Asian Chicken Noodle Soup
Serves 3
3 ½ cups chicken broth (roughly 2 14 ounce cans)
1 cup water
¾ cup dried fine egg noodles
1/3 cup thinly sliced green onion
1 tablespoon soy sauce
1 teaspoon grated ginger
1/8 teaspoon crushed red pepper
1 medium red bell pepper, cut into small pieces
1 medium carrot, chopped
1 cup cooked chicken or turkey
1 cup fresh peapods, halved crosswise, or half of a 6 ounce pack of frozen peapods, thawed and sliced crosswise
In a large saucepan combine chicken broth, water, noodles, soy sauce, ginger, and crushed red pepper. Bring to boiling. Stir in the sweet pepper, carrot, and green onions. Return to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes or until vegetables are crisp-tender and noodles are tender.
Stir in chicken and pea pods. Simmer, uncovered, for 1 to 2 minutes more or until pea pods are crisp-tender.
Notes from the Hare
Nothing this time - ,mainly because I haven’t made this in a long while and I didn’t play much with it the last time I made it.
It’s good for a cold, though – that I can attest to.
Asian Chicken Noodle Soup
Serves 3
3 ½ cups chicken broth (roughly 2 14 ounce cans)
1 cup water
¾ cup dried fine egg noodles
1/3 cup thinly sliced green onion
1 tablespoon soy sauce
1 teaspoon grated ginger
1/8 teaspoon crushed red pepper
1 medium red bell pepper, cut into small pieces
1 medium carrot, chopped
1 cup cooked chicken or turkey
1 cup fresh peapods, halved crosswise, or half of a 6 ounce pack of frozen peapods, thawed and sliced crosswise
In a large saucepan combine chicken broth, water, noodles, soy sauce, ginger, and crushed red pepper. Bring to boiling. Stir in the sweet pepper, carrot, and green onions. Return to boiling; reduce heat. Simmer, covered, for 4 to 6 minutes or until vegetables are crisp-tender and noodles are tender.
Stir in chicken and pea pods. Simmer, uncovered, for 1 to 2 minutes more or until pea pods are crisp-tender.
Notes from the Hare
Nothing this time - ,mainly because I haven’t made this in a long while and I didn’t play much with it the last time I made it.
It’s good for a cold, though – that I can attest to.
Thursday, February 17, 2005
Triple Chocolate Cake
Lets talk cake.
Perhaps, in your family, or among your circle of friends, there is one person who is better at baking than others. One person whose cakes always seem a little more moist, a little more light.
In my family, that was me.
I bake a good cake. I don’t say this lightly, either. One year, I baked six birthday cakes. Incidentally, my family compromises six people, myself included.
Recently I got to flex my baking skills for a friends birthday. When asked what kind of cake he wanted me to bake, he said “Whatever.” So I grabbed this quick and easy – and so very yummy – cake.
Triple Chocolate Cake
Makes 1 10-inch cake
1 package (18-20 ounces) chocolate cake mix
1 package (3-5 ounces) chocolate instant pudding mix
2 cups (12 ounces) semisweet chocolate chips
1 container (8 ounces) sour cream
4 large eggs
½ cup chopped pecans
½ cup water
½ cup vegetable oil
Preheat oven to 350 degrees F. Combine the cake mix, pudding mix, chocolate chips, sour cream, eggs, pecans, water, and oil in a large bowl and stir until well blended. Pour batter into a well greased 12-cup Bundt pan.
Bake at 350 for one hour, or until cake begins to pull away from the sides of the pan. Cool on a wire rack in the pan for 15 minutes, then remove the cake from the pan and cool completely on wire rack. Top the cake with a small amount of sifted powdered sugar, melted chocolate sauce, or melted jelly.
Source: The Best of Mr. Food Volume 2 from Oxmoor House, Inc. © 2001
Notes from the Hare
When picking your cake mix, pudding mix, and chips, go with your tastes. If you have real chocoholics that will be sampling the cake, go for something rich on all fronts. Pretty much any combination will work. Similarly, if you don’t like pecans, use chopped almonds, walnuts, peanuts – whatever you prefer. Leave them out if you prefer. Or add more.
For the birthday cake, I melted some strawberry preserves and drizzled them over the cake.
Perhaps, in your family, or among your circle of friends, there is one person who is better at baking than others. One person whose cakes always seem a little more moist, a little more light.
In my family, that was me.
I bake a good cake. I don’t say this lightly, either. One year, I baked six birthday cakes. Incidentally, my family compromises six people, myself included.
Recently I got to flex my baking skills for a friends birthday. When asked what kind of cake he wanted me to bake, he said “Whatever.” So I grabbed this quick and easy – and so very yummy – cake.
Triple Chocolate Cake
Makes 1 10-inch cake
1 package (18-20 ounces) chocolate cake mix
1 package (3-5 ounces) chocolate instant pudding mix
2 cups (12 ounces) semisweet chocolate chips
1 container (8 ounces) sour cream
4 large eggs
½ cup chopped pecans
½ cup water
½ cup vegetable oil
Preheat oven to 350 degrees F. Combine the cake mix, pudding mix, chocolate chips, sour cream, eggs, pecans, water, and oil in a large bowl and stir until well blended. Pour batter into a well greased 12-cup Bundt pan.
Bake at 350 for one hour, or until cake begins to pull away from the sides of the pan. Cool on a wire rack in the pan for 15 minutes, then remove the cake from the pan and cool completely on wire rack. Top the cake with a small amount of sifted powdered sugar, melted chocolate sauce, or melted jelly.
Source: The Best of Mr. Food Volume 2 from Oxmoor House, Inc. © 2001
Notes from the Hare
When picking your cake mix, pudding mix, and chips, go with your tastes. If you have real chocoholics that will be sampling the cake, go for something rich on all fronts. Pretty much any combination will work. Similarly, if you don’t like pecans, use chopped almonds, walnuts, peanuts – whatever you prefer. Leave them out if you prefer. Or add more.
For the birthday cake, I melted some strawberry preserves and drizzled them over the cake.
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