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January 2013

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Jan. 15th, 2012

(*God*) -Wwe

labyrinth_lady

Brandied Pecan Pie

Brandied Pecan Pie
  • 3 large eggs, lightly beaten
  • 2 cups pecans, toasted
  • 3/4 cup packed dark brown sugar
  • 3/4 cup dark corn syrup
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 4 teaspoons brandy
  • 1/4 teaspoon fine salt
  • 1 Premade (*Homemade Or Frozen/Bought*)

Preheat oven to 375 degrees. In a large bowl, combine eggs, brown sugar, corn syrup, butter, vanilla, brandy, and salt.  Fold in pecans (Which To Me Mean Dump Them And Stir). Pour mix into the pie crust and bake until set but slightly wobbly in center, about 45 to 50 minutes. Let cool on a wire rack, 2 hours.  Serve and Yum!

Jan. 11th, 2012

Baking Cake

labyrinth_lady

Maple-Glazed Appleasauce Oatmeal Cookies

Maple-Glazed Appleasauce Oatmeal Cookies
  • 4 Tbps Butter (Melted)
  • 1 Cup Dark Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 1 Large Egg
  • 1/2 Cup Chunky Applesauce
  • 1 1/2 Cups Old-Fashioned Rolled Oats
  • 1 1/4 Cups Flour
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Baking Powder
  • 1/4 Tsp Kosher Salt
  • 1 Cup Golden Raisins
  • 1 3/4 Cups Powdered' Sugar
  • 3 Tbsps Organic Maple Syrup

Preheat oven to 350 degrees. Mix butter and sugars on low in the electric mixer fitted with the paddle attachment, until combined. Add egg and applesauce, mix until well blended, about 2 to 3 minutes. Add in oats, flour, baking soda, baking powder, salt and raisins.  Drop heaping tablespoons of dough onto baking sheets, spacing 2 inches apart.  Bake until golden, about13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set let cool completely.  MEANWHILE, mix powdered sugar, syrup, and 3 tablespoons water until relatively smooth and drizzle over cookies.  Let set, and serve!  YUM! 

Dec. 16th, 2011

mts

brihanon

(no subject)

I brought 18 large bagels to the brunch. They are assorted, sessame, blue berry, onion... and while I was bagging the left overs that had been drawn and quartered I thought, I wonder if these will make a good stuffing. I'm thinking cubed or torn, then tossed in the pan with celery, shreded carrots and onions and with turkey broth poured over it then baked.

does any one have any suggestions to make it great? I'd be taking it to the church Christmas dinner.

Nov. 22nd, 2011

Delicious Autumn

labyrinth_lady

Pumpkin Beer Bread

Pumpkin Beer Bread
  • 1 1/2 Cups Sugar
  • 1 (15oz) Can Solid Pumpkin
  • 3/4 Cup Beer (*Of Choice... I Prefer Hoegaarden Or Any Belgian White*)
  • 1/2 Cup Canola Oil
  • 2 Eggs
  • 2 1/4 Cups Flour
  • 2 Tsps Baking Powder
  • 3/4 Tsps Baking Soda
  • 1 Tsp Ground Cinnamon
  • 1/4 Tsp Ground Nutmeg
  • 1/8 Tsp Ground Cloves
  • 1/2 Tsp Kosher Salt
Preheat to 350 degrees.  Spray a 9x5 loaf pan down with baking spray and set aside.  In a large-sized bowl combine the sugar, pumpkin, beer, canola, and eggs; stirring to combine.  In a medium-sized bowl combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.  Add flour to beer mixture, stirring until just moistened.  Transfer batter to prepared baking dish.  Bake for 75 mins, or until toothpick inserted comes out clean.  Cook 10 mins on wire rack and remove from pan.  Cool completely before slicing!  Enjoy! 

Notes:  My Friend Had This At My Halloween Party And Took Some Home... The Next Day He Made French Toast Out Of It!  I'm Going To Save Enough Bread To Try This!  Yum! 

Oct. 4th, 2011

Delicious Autumn

labyrinth_lady

Veal Cutlets With Apple Cider Sauce

Veal Cutlets With Apple Cider Sauce
  • 4 Thinly Sliced Veal Cutlets (3-4oz Each)
  • 3 Tbsps Olive Oil
  • 2 Medium Shallots, Chopped
  • 1 1/4 Cup Apple Cider
  • 2 Tbsps Apple Cider Vinegar
  • 2 1/2 Tbsps Red Currant Jelly
  • 3 Spring Fresh Parsley, Chopped
  • 2 Tbsps Butter
  • Kosher Salt and Pepper to taste
Season both sides of cutlets with salt and pepper to taste.  Heat 2 tbsps olive oil in a medium-sized skillet.  Add cutlets to pan and allow to cook 2 mins each side, or until browned.  Transfer meat to plate and cover with foil.  Add remaining olive oil and shallots to pan, cooking 2 mins or until shallots are softened.  Add cider, vinegar, and 2 tbsps jelly to pan and allow to simmer until reduced to about 1/2 cup.  Scrape pan to loosen browned bits into sauce.  Add parsley, butter, and the remaining 1/2 tbsp jelly to pan whisking together and allow to cook until butter is melted.  Separate cutlets onto plates and pour sauce over meat. 


Sep. 7th, 2011

Healthy Foods!

labyrinth_lady

Chicken Cacciatore (*Healthier Alternative*)

Chicken Cacciatore (*Healthier Alternative*) 

Photobucket
  • 2 Tbsps Whole Grain Oat Flour
  • 1 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • 4 Thin Cut Chicken Breasts (1-1/2 Pds)
  • 1 Tbsp Olive Oil
  • 1 Large Yellow Onion, Chopped
  • 1 Medium Red Pepper, Sliced Into Thin Strips
  • 2 Tbsps Minced Garlic
  • 1 Cup Vermouth Cooking Wine
  • 1 14oz Can No Salt Added Diced Tomatoes, With Juice
  • 1 Tbsp Drained Capers
  • 1/2 Tbsp Dried Basil
  • 1/2 Tbsp Dried Oregano
On a large plate combine flour, salt and pepper.  Meanwhile heat a large pan with a lid on high heat and add olive oil.  Dip chicken into flour mixture flipping to coat.  Immediately add chicken to pan and allow to cook about 2 mins each side, until lighlty browned.  Transfer chicken to a seperate plate to rest.  Add wine, garlic, onion, and red pepper to pan allowing to cook for about 5-7 mins, giving time for wine to reduce a bit.  Add capers, basil, oregano, and tomatoes with juice to the onion mixture in the pan, stirring to combine.  Add chicken to pan pushing up under mixture making sure to coat.  Cover pan and allow to cook for 15 mins.  Uncover and cook an additional 5 mins to allow sauce to thicken.  Serve immediatley!  YUM! 

Aug. 30th, 2011

pele

devotdsatellite

Veggie Beef Barley Soup

6-7 cups water
a  beef shank bone with meat ( if you can't find a shank cut, oxtail or short ribs work well too)
1 med head green cabbage
1 yellow onion
2 cups beef broth
1/3 cup dried barley
1 small can tomato sauce  (these are the 6-8 oz cans that are usually 30 to 50 cents)
1 large bag mixed frozen veggies (corn, peas, carrots, lima, string beans)
salt and pepper
a few sprigs fresh rosemary

Put the water in a large pot and bring to a boil.  Add the beef shank.  Allow to boil covered for 30 minutes

Remove beef shank and cut off surrounding meat into bite sizes.  Reserve bone.   If you like a more soup consistency than stew consistency, add the bone to a separate pot of 3 cups of water and allow to simmer for 1.5 hours.

Add to big pot of brothy water, the onion and cabbage, cut in chunk sized pieces.  Also add the can of tomato sauce and the beef broth.  Add the bite size pieces of meat.  Add salt and pepper to taste.  Simmer covered 30 minutes..

Add the bag of frozen vegetables, barley and rosemary.  Allow to simmer 1 hour.  (Add optional extra broth) Remove from heat and allow to cool for a bit before putting in tupperware for the fridge or freezer. 

Best served second day as it allows the favors to blend more.  Add salt and pepper to taste.

Aug. 16th, 2011

Healthy Foods!

labyrinth_lady

*Lighter* Orange Chicken

*Lighter* Orange Chicken

Photobucket

  • 1 Pd Chicken Tenders, Cubed
  • Kosher Salt & Pepper To Taste
  • 1 Tsp Chinese 5-Spice
  • 1 Tbsp + 3 Tsp Cornstarch
  • 1/2 Orange Juice
  • 2 Tbsps Rice Vinegar
  • 2 Tbsps + 2 Tsps Low-Sodium Soy Sauce
  • 1 Tbsp Honey
  • 4 Tsps Minced Garlic
  • 1 Medium Onion, Chopped
  • 1 Red Pepper, Cut Into Inch Squares
  • 1 1/2 Cup Snap Peas
  • 1 Tsp Crushed Red Pepper
  • 1/2 Tsp Ground Ginger
  • Olive Oil Spray For Pan
In a small bowl combine chicken with salt, pepper, 5-spice, and 2 Tsps cornstarch.  Mix by hand until chicken is coated.  Meanwhile in a separate bowl combine orange juice, rice vinegar, soy sauce, honey, and remaining 1 Tbsp + 2 Tsps cornstarch.  Heat a large skillet, preferably a wok, to medium high heat.  Spray pan lightly with olive oil spray and add chicken allowing to brown on all sides, about 5-7 mins.  Remove chicken from pan and set aside in a bowl to keep warm.  Spray pan down with olive oil spray again and add red pepper, peas, garlic, onion, crushed red pepper, and ginger.  Allow vegetables to cook for 5-7 mins or until onion is soft, stirring frequently.  Add chicken back to pan and mix in sauce, allowing to cook for an additional 3-5 mins, until sauce thickens.  Serve with rice, although I don't because it's high in carbs as it is. 

...Not Gonna Lie Though.  It's Good, But Not As Good As The Stir-Fry I Posted Yesterday.  

Aug. 15th, 2011

Cooking

labyrinth_lady

Sweet & Sour Pork

Sweet & Sour Pork
  • 1 Pd Boneless Pork Country-Style Ribs, Cut Into 1/2 Inch Pieces
  • 5 Tbsps Rice Vinegar
  • 3 Tbsps Agave Nectar
  • 2 Tbsps Low-Sodium Soy Sauce
  • 1 1/2 No-Salt Added Tomato Paste
  • 1 Tbps Dry Cooking Sherry
  • 1 1/2 Tbsps Cornstarch
  • 3 Scallions, Chopped Small
  • 1 Medium/Large Red Bell Pepper, Cut into 1 inch pieces
  • 1 Medium Red Chile Pepper, Sliced
  • 1 1/2 Cups Snow Peas
  • 2 Tsps Minced Garlic
  • 1/2 Cup Sliced Water Chestnuts, Drained
  • Olive Oil Spray
Place pork in a small bowl and add 2 tbsp rice vinegar.  Place in fridge for 20 mins to marinate, making sure to mix up at the 10 minute middle mark.  Meanwhile in a medium-sized bowl combine remaining 3 tbsps rice vinegar, agave nectar, soy sauce, tomato paste, and sherry; set aside.  Pour cornstarch in a medium-sized bowl.  Remove pork from fridge and toss in the cornstarch until covered on all sides.  Heat a large non-stick skillet, preferably a wok, and spray with olive oil spray.  Heat pan to medium-high heat and add scallions, peppers (Red and Chile), water chestnuts, garlic, and snow peas.  Cook stirring frequently for 5-10 mins.  Remove veggies from pan and set aside in bowl to keep warm.  Add pork to pan and cook until browned on all sides, about 3-5 mins.  Add veggies back to pan and add reserved sauce, allowing to cook an additional 5-7 mins, until sauce is thickened. 

Serve & Enjoy! 

Aug. 10th, 2011

Healthy Foods!

labyrinth_lady

Taking A *Non-Recipe* Related Moment...

I Wanted To Take A Moment And Recognize This Amazing Chef! 
Ben Starr
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Ben Starr was on Masterchef this season and was by far one of the best contestants. 
Not only did he crank out some of the best most interesting dishes, but he was an all around great compassionate person!  
Sadly he was eliminated last night. 
FORTUNATELY has a website with his recipes/blog. 
Check It Out: http://benstarr.com/

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