Archive for October, 2017


Caramel Apples

Ingredients:
6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk
2 cups chopped peanuts
Directions:
1. Remove the stem from each apple and press a craft stick into the top.
2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once.
3. Allow to cool briefly.
4. Roll each apple quickly in caramel sauce until well coated. Then roll into chopped peanuts.
5. Place on a buttered baking pan. (It’s easier to lift off when it hardens than the usual wax paper.)

 

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Ingredients:
Pumpkin Cookie Cutter
2 cups all purpose flour
1 cup of white sugar
3/4 cups of butter (soft)
1 tsp. baking powder
2 large eggs
1 tsp. vanilla
5 drops orange food coloring
1/2 lb. dark chocolate

Directions:
Preheat oven to 400 degrees.
1. In a bowl, cream butter and sugar. Add eggs, vanilla and mix.
2. In another bowl, mix flour and baking powder. Slowly add flour mixture to butter mixture. Mix thoroughly.
3. Roll dough out. Use a pumpkin cookie cutter and cut out cookies.
4. Bake on a greased (a little butter) baking pan for 8-10 minutes. Check around 7 minutes, so they don’t burn.
5. Remove and let cool.
6. Melt chocolate in microwave or double boiler. Stir frequently.
7. Let chocolate cool briefly.
8. Put chocolate in a Ziploc bag. Cut off an edge.
9. Decorate a face on each cookie. Let cool.

Stuffed Chicken

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Ingredients:

4 large boneless chicken breasts

1 lb. of broccoli (broken into pieces)

2 cloves of garlic (chopped)

1/2 cup cheddar cheese (shredded)

1/2 cup fresh mozzarella (shredded)

1 1/2 cups chicken stock

3/4 cup white wine

3 tbsp. olive oil

sea salt and black pepper

Directions:

1. In a large pot of boiling water, boil broccoli for 15 minutes. Broccoli should be soft. Drain broccoli well and let cool for 15 minutes.

2. When broccoli is cool, chop into small pieces. Add broccoli to a bowl. Add cheddar cheese, mozzarella cheese, garlic, olive oil and a pinch of sea salt and  blackpepper.

3. Preheat oven to 400 degrees.

4. Cut chicken breasts on the side to make a large stuffing pocket.

5. Stuff each chicken breast with broccoli mixture. Stuff as much as you can. Using string, wrap the the chicken breast tightly. (This will prevent mixture from coming out while baking.)

6. In a large baking dish, place chicken breasts. Sprinkle with salt and pepper. Pour chicken stock and wine into baking dish. Cover dish with aluminum foil. Cut some small holes in the foil. Bake in oven for 45-50 minutes. Chicken should be white and moist. You can remove the aluminum foil 5 minutes before done to brown the chicken a bit. Remove string before serving.

Serve hot. Serves 4.

Minestrone Soup

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Ingredients:

2 tbs. extra-virgin olive oil

1 large onion  (diced)

4 cloves garlic, (minced)

1 (10 oz. can) peas (drained well)

2 stalks celery  (diced)

2 large carrots (diced)

1 tsp. dried basil

1 tsp. dried oregano

sea salt and black pepper

1 (28-ounce can)  diced tomatoes

1 (14-ounce can) crushed tomatoes

6 cups low-sodium chicken broth

1 (12-ounce can) red kidney beans (rinsed and drained)

1 cup pasta of your choice ( a small pasta is best) *elbow pasta is a good choice

grated parmesan cheese

Directions:

1. In a large pot, heat oil.  Add the onion and cook until translucent.

2. Add the garlic and cook 30 seconds. Add the celery and carrots and cook until they begin to soften. (about 3-4 minutes)

3. Add in the dried oregano, dried basil, 1 teaspoon sea salt, and pepper to taste. Stir and cook for 2 minutes.
4. Add the diced and crushed tomatoes and the chicken broth.  Bring to a boil.

5. Reduce the heat to medium low and simmer 10 minutes.

6. Raise heat a little. Add in the kidney beans, peas and pasta and cook until the pasta and vegetables are tender.  (About 10 minutes) *Taste to see if pasta is cooked.

7. Season with salt.

*Top individual soup bowls with parmesan cheese.

White Tuscan Bean Soup

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Ingredients:
2 (10 oz.) cans white cannellini beans (rinsed and drained)
2 scallions (chopped)
2 garlic cloves (finely chopped)
2 large carrots (diced)
1 cup of spinach (washed and chopped)
5 cups of vegetable stock
sea salt and pepper to taste
1 small lemon (juice squeezed)
3 tbs. of olive oil
Directions:
1. In a deep pot, put olive oil, scallions, carrots and garlic. Let cook for 2 minutes and add beans. Stir beans gently. Add a pinch of salt and pepper. Add vegetable stock. Let cook on a medium heat for about 15 minutes.
2. After 15 minutes, add lemon juice and spinach. Stir gently. Reduce to a low heat for 5 minutes and serve. Sprinkle with your favorite grated cheese. (optional)

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Ingredients:

2 tbsp. vegetable oil

2 large eggs whites (beaten)

2 tsp.  minced ginger

1 garlic clove (minced)

3 cups chopped cabbage’

1 cup shredded carrots

5 shiitake mushrooms (sliced)

2 tbsp. low sodium soy sauce

3 tbsp. hoisin sauce

1 tsp. sesame oil

3 cups cooked, shredded chicken

1/4 cup scallions (sliced)

Directions:

1. Heat 1 tbsp. vegetable oil in a large skillet over high heat.  Scramble the eggs. When done set to the side.
2. Heat 1 tbsp. vegetable oil in the skillet  Add ginger and garlic and cook for 1 minute.
3. Add cabbage, carrots and mushrooms. Cook for about 5 minutes. (add a drop more oil if needed)
4. Stir in the soy sauce, hoisin sauce, and sesame oil.
5. Add the cooked chicken an eggs to the skillet. Mix and cook for an additional 3 minutes.
*Serve in warm tortillas.

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Pumpkin Raisin Bread

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Ingredients:
1 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. ground nutmeg
1 cup granulated sugar
1/2 cup butter (softened)
1 1/2 cups pumpkin puree
2 large eggs
1 tsp. vanilla extract
1 cup raisins
Directions:
Preheat oven to 350 degrees.
1. In a large bowl, add flour, sugar, nutmeg and baking soda.
2. In another bowl, mix pumpkin puree, butter, eggs, and vanilla.
3. Continue to mix pumpkin while slowly adding flour to it.
4. Slowly add raisins and mix in.
5. Grease a loaf pan with a little butter. Pour batter into loaf pan.
6. Bake for about 50-55 minutes. Test with a toothpick. Toothpick should be dry when taking it out of the bread.
7. Cool for 5 minutes and remove from loaf pan. Let cool on a wire rack.
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Sunflower Seed Muffins

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Ingredients:

1/2 cup freshly squeezed orange juice

1/3 cup butter (for greasing muffin tin)

1/3 cup honey

Grated zest of 1 orange

2 cups whole grain flour (spelt, kamut, or whole wheat)

1 cup rolled oats

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

pumpkin seeds

Directions:

Preheat oven to 350 degrees.

1. Lightly butter a 12-cup muffin pan.

2. Put the orange juice, oil, honey, and orange zest into a medium bowl and mix well.

3. Mix the flour, oats, baking powder, baking soda, and salt together in a large bowl.

4. Add the orange juice mixture and combine, using as few strokes as possible so you do not over mix the batter.

5. Spoon the batter into prepared muffin pans. Fill about 3/4 full.

6. Sprinkle with sunflower seeds on top.

7. Bake for about 20-25 minutes, or until a toothpick comes out clean when tested.

8. Let the muffins cool before removing them from the pan.
Suggestion: Serve with a blueberry preserves.