1/2 Cup Sugar
2 Tablespoons Corn Starch
1/4 Teaspoon Salt
2 1/2 Cups Milk
1/2 Cup Peanut Butter
1 Teaspoon Vanilla
Combine sugar, corn starch and salt into a medium to large saucepan.
Gradually stir in the milk.
Cook over Medium heat- Stir it constantly until it boils.
Cook for another 2 minutes (still boiling) - Stir occasionally.
Take off heat and stir in peanut butter and vanilla.
Cover the saucepan and let chill in the refrigerator.
It will thicken up more in the fridge.
That's it! No tempered eggs! Simple! Tasty!
Friday, March 19, 2010
Monday, March 15, 2010
Tortillas (Sarah's Recipe)
I just snagged this recipe from Sarah's blog...
* 2 cups of white flour
* 1 1/2 tsp. baking powder
* 1 tsp. salt
* 2 tsp. vegetable oil
* 3/4 cup warm water
5 Ingredients. That's it!
You combine the flour, salt and baking powder all together in a bowl.
In another bowl combine the oil and the water.
Add the water mixture to the flour mixture ONE TABLESPOON AT A TIME.
You just mix it with a fork. Just slowly add the water. Boring as it may seem...this is the key.
Once all the water is in there, the dough will be sticky... DO NOT let this alarm you.Pour the sticky dough onto a floured surface. Flour is your friend.
You need to knead the dough for 4-5 minutes. Add flour as needed to keep the stickiness down. You will knead it till the dough is nice and smooth.
Once you have your knead ball of dough, place it back into the mixing bowl and cover with a damp cloth (or damp paper towel). Let the dough rest for 20 minutes.
You let it rest to have to gluten in the flour settle. This will make the dough easier to roll out in the end. SO LET IT REST! USE a damp cloth so they don't dry out.
After resting break the dough ball into golf ball sized balls. You can make 10-12 little balls from this recipe. You can pinch off the dough with your thumb and fore finger.
Place the dough balls on a tray, make sure they do not touch each other. Once they are all rolled into balls and on the tray, cover them again with the damp cloth and let rest for 10 minutes.
After 10 minutes, now you are in business.
Take a dough ball and flatten it with your palm on a floured surface. Flatten it out till its about 3-4 inches wide (and in the shape of a circle).
Then use the rolling pin to roll it out. Try to roll it as thin as you can (maybe 1/8 inch thickness...I just eyeball it). The thinner the better, because when you fry it up, they get thicker.
So roll it out, flipping the tortilla from from the back as needed.
You can stack your tortillas as you're rolling them out only if you FLOUR BOTH THE TOP AND BOTTOM, so they don't stick together.
Once you have them all rolled out, time to cook them!
Have you stove top on a medium high heat- it is suggested you use cast iron, but I just use a skillet that works... call me simple!
But once the skillet is preheated, just toss the first tortilla on. You want to cook about 1 minute per side. Don't over cook or they will be flaky and hard.
Cook em' up and eat em!. You can store them temporarily in a dishtowel, or once they've cooled in a plastic bag.
It's suggested to refrigerate any leftovers (if there are any!), but just remember they will need to be warmed up the next time you use them or they will be brittle.
If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10 to 15 minutes.
* 2 cups of white flour
* 1 1/2 tsp. baking powder
* 1 tsp. salt
* 2 tsp. vegetable oil
* 3/4 cup warm water
5 Ingredients. That's it!
You combine the flour, salt and baking powder all together in a bowl.
In another bowl combine the oil and the water.
Add the water mixture to the flour mixture ONE TABLESPOON AT A TIME.
You just mix it with a fork. Just slowly add the water. Boring as it may seem...this is the key.
Once all the water is in there, the dough will be sticky... DO NOT let this alarm you.Pour the sticky dough onto a floured surface. Flour is your friend.
You need to knead the dough for 4-5 minutes. Add flour as needed to keep the stickiness down. You will knead it till the dough is nice and smooth.
Once you have your knead ball of dough, place it back into the mixing bowl and cover with a damp cloth (or damp paper towel). Let the dough rest for 20 minutes.
You let it rest to have to gluten in the flour settle. This will make the dough easier to roll out in the end. SO LET IT REST! USE a damp cloth so they don't dry out.
After resting break the dough ball into golf ball sized balls. You can make 10-12 little balls from this recipe. You can pinch off the dough with your thumb and fore finger.
Place the dough balls on a tray, make sure they do not touch each other. Once they are all rolled into balls and on the tray, cover them again with the damp cloth and let rest for 10 minutes.
After 10 minutes, now you are in business.
Take a dough ball and flatten it with your palm on a floured surface. Flatten it out till its about 3-4 inches wide (and in the shape of a circle).
Then use the rolling pin to roll it out. Try to roll it as thin as you can (maybe 1/8 inch thickness...I just eyeball it). The thinner the better, because when you fry it up, they get thicker.
So roll it out, flipping the tortilla from from the back as needed.
You can stack your tortillas as you're rolling them out only if you FLOUR BOTH THE TOP AND BOTTOM, so they don't stick together.
Once you have them all rolled out, time to cook them!
Have you stove top on a medium high heat- it is suggested you use cast iron, but I just use a skillet that works... call me simple!
But once the skillet is preheated, just toss the first tortilla on. You want to cook about 1 minute per side. Don't over cook or they will be flaky and hard.
Cook em' up and eat em!. You can store them temporarily in a dishtowel, or once they've cooled in a plastic bag.
It's suggested to refrigerate any leftovers (if there are any!), but just remember they will need to be warmed up the next time you use them or they will be brittle.
If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for a 10 to 15 minutes.
Thursday, March 11, 2010
MY Chicken Piccata
I follow The Pioneer Woman's cooking blog religiously. I love her food! I just wish I could eat it all, if I did I'd be FAT (not just fluffy). Anyway she posted her "My Chicken Piccata" recipe and it looked really tasty. So I decided to make it for dinner last night but realized too late that I didn't have all the ingredients. So here is my version (be sure to check out her instructions as you go)...
CHICKEN
4 chicken breast, pound out so they are thin-ish
salt & pepper
flour
4 Tbs. butter
4 Tbs olive oil
If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.
Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!
SAUCE
2 C. chicken broth
4-6 Tbs. lemon juice (we had 6T and loved it, but we love lemon)
3 Tbs. butter
1 tsp. salt
1 can cream o' chicken soup (can substitute any cream o' soup)
1-2 tsp garlic powder
1/2 tsp dry mustard
1/2 - 1 tsp dill
After removing the chicken, have the heat on medium to medium-low. Pour in chicken broth and lemon juice. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Add butter and sprinkle in a little salt as it’s cooking.
Reduce heat to low and add soup. Whisk together and allow to cook for a couple of minute until sauce thickens. Add garlic, mustard, and dill. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it.
We served this with thin spaghetti and broccoli on the side.
CHICKEN
4 chicken breast, pound out so they are thin-ish
salt & pepper
flour
4 Tbs. butter
4 Tbs olive oil
If chicken breasts are overly thick, pound until slightly flattened. Sprinkle with salt and pepper on both sides, then dredge in flour.
Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side; a little longer if breasts are thicker, a little shorter if breasts are thinner. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn’t burn. Decrease heat as needed!
SAUCE
2 C. chicken broth
4-6 Tbs. lemon juice (we had 6T and loved it, but we love lemon)
3 Tbs. butter
1 tsp. salt
1 can cream o' chicken soup (can substitute any cream o' soup)
1-2 tsp garlic powder
1/2 tsp dry mustard
1/2 - 1 tsp dill
After removing the chicken, have the heat on medium to medium-low. Pour in chicken broth and lemon juice. Whisk the sauce, scraping the bottom of the pan. Allow sauce to cook and bubble and thicken until reduced by about half. Add butter and sprinkle in a little salt as it’s cooking.
Reduce heat to low and add soup. Whisk together and allow to cook for a couple of minute until sauce thickens. Add garlic, mustard, and dill. Taste and adjust seasonings or other ingredients. Expect the sauce to have a real tang to it.
We served this with thin spaghetti and broccoli on the side.
Whole Wheat Banana Pancakes
2 1/2 C. wheat flour
2 Tbs. baking powder
2 Tbs. sugar
2 tsp. salt
2 Tbs. milled flax seed
3 eggs
2 C. milk
3 bananas, mashed
nutmeg, cinnamon, & cloves to taste
Sift together the dry ingredients and set aside. Combine eggs, milk, and bananas. Mix very well. Add the dry ingredients and mix until moistened. Then cook on the griddle. You do have to try and keep them about 4" pancakes, or they are really hard to flip, they break apart.
I adapted this recipe from the "Desert Recipes" cookbook. We all love them (except Missi, she hates bananas)! I'm sure you could even substitute the bananas for applesauce and add some apple chunks... YUMM!! I am watching my calories right now and I love that there is no oil! I also grind my own wheat for this. Again, YUMM!
2 Tbs. baking powder
2 Tbs. sugar
2 tsp. salt
2 Tbs. milled flax seed
3 eggs
2 C. milk
3 bananas, mashed
nutmeg, cinnamon, & cloves to taste
Sift together the dry ingredients and set aside. Combine eggs, milk, and bananas. Mix very well. Add the dry ingredients and mix until moistened. Then cook on the griddle. You do have to try and keep them about 4" pancakes, or they are really hard to flip, they break apart.
I adapted this recipe from the "Desert Recipes" cookbook. We all love them (except Missi, she hates bananas)! I'm sure you could even substitute the bananas for applesauce and add some apple chunks... YUMM!! I am watching my calories right now and I love that there is no oil! I also grind my own wheat for this. Again, YUMM!
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