Yet another favorite in our house that I had forgotten about! I was making baby food today and found some strawberries in our freezer and decided to make sorbet out of them. SOOO good and a yummy treat!
2/3 c water
2/3 c sugar
5 c (or 2lbs) of fresh or thawed UNSWEETENED strawberries
Place sugar & water in sauce pan over low heat cooking for 3-5 min or until sugar has dissolved. Boil for one minute and then remove from heat. Cool completely in a heatproof container (about an hour in the fridge). While this is cooling puree your strawberries and then transfer to a large bowl and chill.
When both your sugar mixture & strawberries are chilled combine in a small container ~stainless or glass work best ~ and cover. Let freeze completely ~ 3 to 4 hours ~ and then let it stand at room temp until partially thawed.
Tranfer partially thawed sorbet to a food processor and process to break up large ice crystals & chunks that have formed. This is what makes your sorbet light & fluffy! Place sorbet back into a pan/container and freeze for three hours or up to several days. Covered I've had a double batch last over a week (simply because I should have never made a double batch!!). Serves 6-8.
Showing posts with label '08 Recipe Challenge. Show all posts
Showing posts with label '08 Recipe Challenge. Show all posts
Wednesday, February 11, 2009
Monday, May 12, 2008
Double Up Recipe Challenge - Chicken Fried Rice
So I'm pretty sure in March I didn't make a thing that would count for the recipe challenge. So I'm counting this recipe for the month I missed (hey, I was preggers on bedrest so cut me some slack!) This Chicken Fried Rice was a HUGE hit with the kids and hubby. Hubby thought it was great for leftovers for work!
Ingredients:
3 cups cooked rice (preferably several days old)
1 cup cooked chicken or turkey, cut into bite-size pieces, OR 1 cup raw chicken
4 Tbsp. chicken stock
2 cloves garlic, finely sliced or pressed
1/2 minced green or red chili for medium-spiced rice, OR 1-2 whole minced chilies for "hot" (omit chilli for mild) (I used chili sauce that I had instead)
2 Tbsp. fish sauce
3 Tbsp. peanut oil, or other good quality nut/vegetable oil
1/2 cup frozen peas (I had 2 cups frozen together so thats what went in!)
1 egg (I used 2 eggs)
3 spring onions, finely sliced
1. Prepare the cold rice by mixing in 1 Tbsp. of the oil. Stir well, separating the rice grains with your fingers to remove clumps.
2. Place remaining oil in a deep frying pan or wok. Add garlic and chili.
Stir-fry over medium-high heat until fragrant (30 seconds to 1 minute).
3. Add chicken (or turkey) and 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat, if cooked. If the chicken is raw, stir fry until cooked (2-5 minutes). Add more stock, as necessary, to prevent the pan from becoming overly dry.
5. Using a wooden spoon or spatula, push ingredients aside and crack egg into the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs).
7. When egg is cooked and most of the broth/liquid has been absorbed, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more broth/liquid at this point, or your rice will become soggy.
8. Add frozen peas and continue to stir-fry another 1-2 minutes, or until you can hear the rice "popping". Cooking Tip: It's important to keep the wok and rice dry, but if you find the rice is sticking, you can add a little more oil - this will make the rice "shine", like restaurant quality fried rice.
9. Do a taste-test for saltiness. If not salty enough, add a sprinkling of salt. (If it happens to be too salty for your taste, add up to 1 Tbsp. lime juice.)
10. Sprinkle with spring onion, and serve hot from the wok/pan. Enjoy!
Ingredients:
3 cups cooked rice (preferably several days old)
1 cup cooked chicken or turkey, cut into bite-size pieces, OR 1 cup raw chicken
4 Tbsp. chicken stock
2 cloves garlic, finely sliced or pressed
1/2 minced green or red chili for medium-spiced rice, OR 1-2 whole minced chilies for "hot" (omit chilli for mild) (I used chili sauce that I had instead)
2 Tbsp. fish sauce
3 Tbsp. peanut oil, or other good quality nut/vegetable oil
1/2 cup frozen peas (I had 2 cups frozen together so thats what went in!)
1 egg (I used 2 eggs)
3 spring onions, finely sliced
1. Prepare the cold rice by mixing in 1 Tbsp. of the oil. Stir well, separating the rice grains with your fingers to remove clumps.
2. Place remaining oil in a deep frying pan or wok. Add garlic and chili.
Stir-fry over medium-high heat until fragrant (30 seconds to 1 minute).
3. Add chicken (or turkey) and 2 Tbsp. stock. Stir-fry enough to thoroughly warm the meat, if cooked. If the chicken is raw, stir fry until cooked (2-5 minutes). Add more stock, as necessary, to prevent the pan from becoming overly dry.
5. Using a wooden spoon or spatula, push ingredients aside and crack egg into the wok/pan. Stir quickly to cook and break up the egg (like making scrambled eggs).
7. When egg is cooked and most of the broth/liquid has been absorbed, add the rice plus fish sauce. Stir fry, keeping the heat medium-high. Do not add any more broth/liquid at this point, or your rice will become soggy.
8. Add frozen peas and continue to stir-fry another 1-2 minutes, or until you can hear the rice "popping". Cooking Tip: It's important to keep the wok and rice dry, but if you find the rice is sticking, you can add a little more oil - this will make the rice "shine", like restaurant quality fried rice.
9. Do a taste-test for saltiness. If not salty enough, add a sprinkling of salt. (If it happens to be too salty for your taste, add up to 1 Tbsp. lime juice.)
10. Sprinkle with spring onion, and serve hot from the wok/pan. Enjoy!
April Challenge ~ Chicken Crispers
These were SO good, and a great treat!
Ingredients
1 egg beaten
1/4 cup whole milk(I omitted the milk and used water)
3/4 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup self rising flour
10 chicken tenderloins
1/2 cup flour
oil (6 to 10 cups) or shortening (for frying, 6 to 10 cups)
Directions
1Heat shortening or oil in fryer to 350 degrees F.
2Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self rising flour. Let the batter sit for 5 minutes.
3Coat each piece of chicken with dry flour, and then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil. Fry for 7 to 9 minutes.
4Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time. Drain fried chicken strips on paper towels and serve with honey mustard dressing.
Ingredients
1 egg beaten
1/4 cup whole milk(I omitted the milk and used water)
3/4 cup chicken broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup self rising flour
10 chicken tenderloins
1/2 cup flour
oil (6 to 10 cups) or shortening (for frying, 6 to 10 cups)
Directions
1Heat shortening or oil in fryer to 350 degrees F.
2Combine beaten egg, milk, chicken broth, salt and pepper in a medium bowl. Whisk for about 30 seconds to dissolve salt. Whisk in 1 cup self rising flour. Let the batter sit for 5 minutes.
3Coat each piece of chicken with dry flour, and then dunk the chicken into the batter. Let a little batter drip off the chicken and lower it into the hot oil. Fry for 7 to 9 minutes.
4Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time. Drain fried chicken strips on paper towels and serve with honey mustard dressing.
Vanilla Wafer Cookies
This is one of Buddy's favorite cookies, but because Nabisco puts dairy in theirs he can't have them. I was thrilled to discover this recipe in my gramma's recipe book that she gave me. I made them today and they are SO good! I'm also counting this recipe toward the '08 Recipe challenge. (which it seems I have a few recipes to post!)
1/2 c Butter or Margerine
1 c sugar
1 egg
1-1/3 c flour
3/4 tsp baking powder
1/4 tsp salt
1 T vanilla
Cream margerine & sugar. Beat in egg and vanilla. Combine dry ingredients, add to creamed mixture and mix well. Drop by small spoonfuls 2 in apart onto an ungreased cookie sheet. Bake at 350* for 12-15, or until edges are golden brown. Remove to wire rack to cool. Makes about 3-1/2 dozen.
1/2 c Butter or Margerine
1 c sugar
1 egg
1-1/3 c flour
3/4 tsp baking powder
1/4 tsp salt
1 T vanilla
Cream margerine & sugar. Beat in egg and vanilla. Combine dry ingredients, add to creamed mixture and mix well. Drop by small spoonfuls 2 in apart onto an ungreased cookie sheet. Bake at 350* for 12-15, or until edges are golden brown. Remove to wire rack to cool. Makes about 3-1/2 dozen.
Sunday, February 3, 2008
Pad Thai (with Chicken) ~ Feb Recipe Challenge
I love Pad Thai. I've been searching for a good fairly easy recipe. I've tried numerous ones that have failed miserably. This one I found on yahoo one day when they were featuring make your own take out. I of course had to make some modifications as I didn't have the crushed peanuts on top, and I wanted chicken instead of shrimp (although either would be good!)
4 ounces dried rice noodles (I used aprox 6 oz)
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten (I used 2 eggs)
8 ounces small shrimp, peeled and deveined (I used chicken)
2 cups mung bean sprouts (eyeball it!)
1/2 cup sliced scallion greens (again eyeball it!)
3 tablespoons rice vinegar (this is really strong...next time I might use a little less)
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chile-garlic sauce
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten (I used 2 eggs)
8 ounces small shrimp, peeled and deveined (I used chicken)
2 cups mung bean sprouts (eyeball it!)
1/2 cup sliced scallion greens (again eyeball it!)
3 tablespoons rice vinegar (this is really strong...next time I might use a little less)
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chile-garlic sauce
Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
Heat oil over high heat in a wok or large deep skillet until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes.
Some notes ~ really make sure your noodles are drained quite well. Make sure though that you do soak them for 20 min even if the box says to soak them for less time. I've soaked them for less time in other recipes and its just not as good. Also because I used chicken I used one chicken breast that I cut-up and pre-cooked.
Tuesday, January 8, 2008
Pesto Chicken & Veggies
This is the January new recipe of the month. I knew that the kids would not be thrilled with Pesto, so they just had chicken & noodles. (Smart mama that I am!)
On a scale of 1-10 Hubby gave this one an 8. He said it needed one more veggie ~ which the original recipe called for but I was out of (sometimes you just have to wing it)
2 sheets foil
2 boneless skinless chicken breast halves ~ I pounded mine to make them thinner
Pesto seasoning (I used Tastefully Simple)
1 med. zuchinni, sliced
4 red bell pepper rings, 1/4" thick
Salt & pepper to taste (I omitted the salt)
Place one chicken breast half on each sheet of foil. Sprinkle pesto seasoning over chicken (add as much or as little as you like) Arrange veggies beside chicken. Top with any extra pesto as you desire. Sprinkle with salt & pepper.
Wrap up foil to make a packet leaving room for heat circulation.
Grill on med-high for 10-12 minutes or bake for 20 min or so (Sorry I lost track of time) in 400 degree oven until chicken is done.
Some notes: I used zuchinni that I had sliced and froze earlier in the summer and it was spectacular. It probably would be a little 'crisper' to use fresh zuchinni, but the flavor was still great!
On a scale of 1-10 Hubby gave this one an 8. He said it needed one more veggie ~ which the original recipe called for but I was out of (sometimes you just have to wing it)
2 sheets foil
2 boneless skinless chicken breast halves ~ I pounded mine to make them thinner
Pesto seasoning (I used Tastefully Simple)
1 med. zuchinni, sliced
4 red bell pepper rings, 1/4" thick
Salt & pepper to taste (I omitted the salt)
Place one chicken breast half on each sheet of foil. Sprinkle pesto seasoning over chicken (add as much or as little as you like) Arrange veggies beside chicken. Top with any extra pesto as you desire. Sprinkle with salt & pepper.
Wrap up foil to make a packet leaving room for heat circulation.
Grill on med-high for 10-12 minutes or bake for 20 min or so (Sorry I lost track of time) in 400 degree oven until chicken is done.
Some notes: I used zuchinni that I had sliced and froze earlier in the summer and it was spectacular. It probably would be a little 'crisper' to use fresh zuchinni, but the flavor was still great!
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