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Showing posts from April, 2019
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Candied Ginger Graham Cookies

I can't pass up a bargain. A few weeks ago, the store where I work, put candied ginger on clearance. A large jar of candied ginger, how could I pass it up? I bought 2 jars, and  now I'm trying to figure out what to make with it. I have been playing with graham flour for about a year.  Graham flour is whole wheat flour which is ground courser with all the germ, oil and fiber. Trying to get the flavor of graham crackers has been very elusive. I have found toasting the flour first, brings out the flavor I have been looking for. Ingredients: 1 cup pastry flour 1 cup graham flour, toasted 1 teaspoon ground ginger 1/8 teaspoon salt 1/4 cup packed brown sugar 1/3 cup sugar 2 tablespoon molasses 2 tablespoons honey 2 tablespoons half and half 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1 egg 1/4 teaspoon vanilla extract 1 stick softened butter 1/3 cup diced candied ginger This is where the fun begins, by toasting the graham flour. In a stainless s

Brisket for Two (with leftovers)

Sometimes it's difficult cooking for two. I love brisket, and normally smoke a whole slab, sharing with friends and family. This time I wanted something smaller for dinner, and leftovers. I started with a 2.5 pound brisket flat. This is the normal piece you get from the meat department of your local store. It is a lean cut of meat that will dry out if not treated properly. Begin by seasoning the brisket with your favorite seasoning. I use a light coating of salt, pepper, garlic powder, and onion powder. Next place the meat in  sous vide bag and vacuum seal. Next set your sous vide cooker to 150 degrees. When the water has reached the set temperature, place brisket in water making sure to completely submerge the bag. Cover to help control water evaporation, and set time for 30 hours. Yes, you read correctly, 30 hours. when ready, remove the brisket from the water and carefully remove it from the bag. Use  CAUTION, It will be hot.   Set your smoker to 225 degrees, add

Strawberry pie

This is a great time in Florida. We are in strawberry season. I came home with a flat of freshly pick berries from the farmers market, and just had to make something different. We had strawberry pancakes, strawberry syrup, strawberries with biscuits, strawberries on cereal, I think you get the idea. Our friends invited us to a cook out, so I felt I need to bring something, so I baked a pie. A lot of online recipes call for a lot of sugar, but these berries were so sweet, I didn't think it need very much. Ingredients: 2 ready made pie shells 5 cups  halved strawberries 1/2 cup mashed strawberries 1/4 cup sugar 1 pack of unflavored gelatin 1/2 cup of water. Begin preheating your oven to 425 degrees. Add a pie chain to your crust, or use a fork to made several small holes in the bottom. This will keep the bottom of the crust from bubbling. Bake for about 12 to 15 minutes until crust just starts to brown. Remove crust and allow to cool slightly. Add the gelatin

Tomato Roasted Red Pepper Frittata

This is a quick and filling recipe, for a great breakfast or brunch. The key to a great frittata is low and slow cooking. After cooking on the stove top, a quick trip under the broiler finishes this great dish. Ingredients: 4 eggs 1/4 cup diced roasted red pepper 5 cherry tomatoes sliced 2 tablespoons bacon pieces 1/4 cup shredded mozzarella cheese 1 tablespoon sharp cheddar cheese Begin by whisking eggs until well beaten. Add pepper and mozzarella cheese and mix well. Pour egg mixture into a six inch cast iron pan coated with cooking spray, or lightly greased. Float tomato slices on top of eggs and sprinkle with cheddar cheese. For a change, you can substitute parmesan cheese. Also for a fluffier dish, add two tablespoons of half and half. Place pan on smallest burner and use the lowest heat. Allow to cook about six to seven minutes, undisturbed. Carefully move pan under the broiler for about 4 minutes or until top begins to brown. USE POT HOLDERS WHEN HANDLI

Beef Stir Fry

My wife makes the best stir fry. This is my copy of her recipe. I would do hers, but she doesn't measure anything, cooking by taste. Marinade: 2 teaspoons reduced sodium soy sauce 2 teaspoons low sodium teriyaki sauce 1/4 teaspoon finely chopped ginger 1 clove garlic minced Ingredients; 1 pound thinly sliced sirloin beef 1 small yellow or orange pepper 1/2 cup baby or thinly sliced carrots 2 thinly sliced scallions (white and green parts) 1 clove garlic minced 1/4 teaspoon thinly sliced ginger 3 tablespoons reduced sodium soy sauce 1/4 cup low sodium teriyaki sauce 1/4 cup dry roasted peanuts Begin by slicing one pound of beef sirloin in very thin slices. Add meet to a zip top bag and add marinate. Refrigerate for at least two hours before continuing. Preheat your wok over a medium heat for about ten minutes. Add the peanut oil add the peppers ginger, and carrots and cook for five minutes. Add the beef cooking until brown. Next add the snow

Cilantro Lime Chicken

My wife and I eat a lot of chicken. After awhile, you get tired of the same old thing. This recipe came about by finding a fresh bunch of cilantro my wife had brought home. A search for other ingredients turned up a lime. The rest just fell into place. This chicken makes a great salad topping. Ingredients: 2 skinless boneless breasts 2 tablespoons lime juice 1/4 cup chopped cilantro 1/4 teaspoon chipotle powder 1 tablespoon olive oil 1/4 teaspoon minced gar vhflic 1/2 teaspoon honey Begin by combining all the ingredients except the chicken in a small bowl. Whisk until everything is well blended. Add chicken to a quart zip top bag. Cover with liquid and massage marinade into chicken breasts.  Refrigerate for two to three hours. Grill or broil until internal temperature reaches 165 degrees. Allow to rest about 5 minutes, slice and enjoy.