Banana Bread
1 1/4 cups sugar
1/2 cup butter
2 eggs
3 ripe bananas
1/2 cup vanilla yogurt
1/2 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
Heat oven to 350 and grease the bottom of a loaf pan.
Mix sugar and butter in large bowl. Stir in eggs until well blended. Stir in bananas, yogurt, and vanilla. Beat until smooth. Stir in flour, baking soda, and salt just until moistened.
Bake about 1 hour or until toothpick inserted in center comes out clean. Cool on wire rack.
Zucchini Bread
3 cups shredded zucchini
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp vanilla
4 large eggs
1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp baking powder
1/2 cup chocolate chips (optional)
Heat oven to 350 and grease the bottom of loaf pan.
Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips.
Bake about 1 hour or until toothpick inserted in center comes out clean. Cool on wire rack.
Monday, February 15, 2010
Friday, January 15, 2010
Limoncello
Part 1:
10-12 lemons (organic preferred - since you use the peel)
1 750ml bottle vodka (100 proof is best)
Peel the lemons making sure not to get any white pith, which is bitter. Put all peels in a glass pitcher. Pour vodka over the peels, seal the pitcher with saran wrap and a rubber band, and store in a cool dark place for 1-2 weeks. I imagine the longer you store it, the more lemony it gets!
Part 2:
3 cups water
2 1/2 cups sugar
Bring water and sugar to a simmer until sugar dissolves to make a simple syrup. Remove from heat and let cool to room temp. Pour vodka through a strainer to remove lemon peels. Mix with simple syrup. Transfer the limoncello to two smaller bottles and store in the freezer.
Part 3:
Serve straight from the freezer. Enjoy!
10-12 lemons (organic preferred - since you use the peel)
1 750ml bottle vodka (100 proof is best)
Peel the lemons making sure not to get any white pith, which is bitter. Put all peels in a glass pitcher. Pour vodka over the peels, seal the pitcher with saran wrap and a rubber band, and store in a cool dark place for 1-2 weeks. I imagine the longer you store it, the more lemony it gets!
Part 2:
3 cups water
2 1/2 cups sugar
Bring water and sugar to a simmer until sugar dissolves to make a simple syrup. Remove from heat and let cool to room temp. Pour vodka through a strainer to remove lemon peels. Mix with simple syrup. Transfer the limoncello to two smaller bottles and store in the freezer.
Part 3:
Serve straight from the freezer. Enjoy!
Wednesday, January 13, 2010
Cooking Club 1.14.10
Next cooking club will be an Italian theme! We will meet at Erin's around 6. See you there!
Sunday, November 15, 2009
Vegetable Potstickers
Ingredients
• 1/2 pound firm tofu
• 1/2 cup coarsely grated carrots
• 1/2 cup shredded Napa cabbage
• 2 tablespoons finely chopped red pepper
• 2 tablespoons finely chopped scallions
• 2 teaspoons finely minced fresh ginger
• 1 tablespoon chopped cilantro leaves
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 1 egg, lightly beaten
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Bowl of water
35 to 40 small wonton wrappers
Vegetable or peanut oil
2 cups water or broth plus 2 Tbs soy sauce
Directions
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a can of veggies works well). Let stand 20 minutes. In the meantime, prepare the other ingredients. After 20 minutes, cut the tofu into tiny cubes and place in a large mixing bowl. Add vegetables and seasonings. Gently stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper (no more than 1 tsp or dumplings will burst). Seal edges and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Combine water (or broth) and soy sauce. Heat a large skillet on med-high. Add 1~2 tsp vegetable oil. Arrange several dumplings in pan and let sear for about 2 minutes until bottoms begin to brown. Hold the lid in one hand and with the other hand quickly and carefully pour about 1/3 cup of the liquid into the pan and immediately cover with the lid. Let steam 2-3 minutes until most of liquid has been absorbed or evaporated. Remove pot stickers and wipe pan with paper towel, then repeat with remaining dumplings.
• 1/2 pound firm tofu
• 1/2 cup coarsely grated carrots
• 1/2 cup shredded Napa cabbage
• 2 tablespoons finely chopped red pepper
• 2 tablespoons finely chopped scallions
• 2 teaspoons finely minced fresh ginger
• 1 tablespoon chopped cilantro leaves
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce
• 2 teaspoons sesame oil
• 1 egg, lightly beaten
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Bowl of water
35 to 40 small wonton wrappers
Vegetable or peanut oil
2 cups water or broth plus 2 Tbs soy sauce
Directions
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a can of veggies works well). Let stand 20 minutes. In the meantime, prepare the other ingredients. After 20 minutes, cut the tofu into tiny cubes and place in a large mixing bowl. Add vegetables and seasonings. Gently stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper (no more than 1 tsp or dumplings will burst). Seal edges and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Combine water (or broth) and soy sauce. Heat a large skillet on med-high. Add 1~2 tsp vegetable oil. Arrange several dumplings in pan and let sear for about 2 minutes until bottoms begin to brown. Hold the lid in one hand and with the other hand quickly and carefully pour about 1/3 cup of the liquid into the pan and immediately cover with the lid. Let steam 2-3 minutes until most of liquid has been absorbed or evaporated. Remove pot stickers and wipe pan with paper towel, then repeat with remaining dumplings.
Thursday, October 15, 2009
Harvest Compote
3 apples
3 pears
craisens
pecans
brown sugar
cinnamon
Chop apples and pears into small pieces. Mix in large baking dish and stir in craisens and pecans to your liking. Stir in brown sugar and cinnamon until well coated.
Bake at 400 degrees until fruit is tender. Enjoy on ice cream for dessert or on oatmeal for breakfast!
3 pears
craisens
pecans
brown sugar
cinnamon
Chop apples and pears into small pieces. Mix in large baking dish and stir in craisens and pecans to your liking. Stir in brown sugar and cinnamon until well coated.
Bake at 400 degrees until fruit is tender. Enjoy on ice cream for dessert or on oatmeal for breakfast!
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