2 eggs
1 1/2 cups flour
1 1/2 cups oatmeal
1 cup white sugar
1 cup brown sugar
1 tsp. baking powder
1 tsp. baking soda
1 cup margarine
1/2 tsp. salt
1 cup chocolate chips
Cream margarine and sugars together. Then add the rest of ingredients. Place by teaspoon on ungreased cookie sheet.
OR
place entire batter in the middle of a cookie sheet or pizza pan, (use two as this is a large recipe) and spread until flat. The center may be a little thinner leaving the edges thicker. Leave space all around so the batter could spread to the edges of the pan. If there are no edges. the batter spreads quite a bit and will spill over.
Saturday, March 1, 2008
Kale and Roasted Vegetable Soup
3 medium carrots, peeled and quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained
*1* Preheat oven to 400∞F (reduce heat by 25∞F if using convection oven). Spray rimmed baking sheet with nonstick oil spray. Arrange carrots, tomatoes, onion, squash, and garlic on sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat.Roast until vegetables are brown and tender, stirring occassionally, about 45 minutes.
*2* Transfer carrots and squash to work surface. Cut into 1/2 inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
*3* Add beans, carrots, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. Can be made a day ahead. Serves six.
2 large tomatoes, quartered
1 large onion, cut into 8 wedges or 4 or 5 slices
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
6 garlic cloves
1 Tbsp olive oil
6 cups or more of vegetable broth
4 cups of finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 oz can of Great Northern white beans, drained
*1* Preheat oven to 400∞F (reduce heat by 25∞F if using convection oven). Spray rimmed baking sheet with nonstick oil spray. Arrange carrots, tomatoes, onion, squash, and garlic on sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Toss to coat.Roast until vegetables are brown and tender, stirring occassionally, about 45 minutes.
*2* Transfer carrots and squash to work surface. Cut into 1/2 inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
*3* Add beans, carrots, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. Can be made a day ahead. Serves six.
Monday, October 22, 2007
BEEF AND BROCCOLI
1 lb. round steak
2 tbsps. Soya sauce
1 tbsp. sherry (optional)
2 -2 1/2 lbs broccoli
2 cloves garlic
2 tbsps. corn starch
1 med. cooking onion, sliced
4 tbsp. cooking oil
Slice beef in thin strips 1 1/2 inches long. Add garlic, Soya sauce, sherry and corn starch. Mix well and marinate 1/2 hour.
Peel broccoli stems, slice diagonally. Break flowers into bite size pieces. Peel and quarter onion, separate layers.
Heat wok or heavy fry pan and add 2 tbsps. oil. Heat to smoking point. Add broccoli and onion, stir rapidly for 4 minutes. Do not let broccoli burn, lower heat if necessary. Remove broccoli to warming dish.
Stir fry meat until all red is gone. Add onion and broccoli mixture with meat and serve immediately.
2 tbsps. Soya sauce
1 tbsp. sherry (optional)
2 -2 1/2 lbs broccoli
2 cloves garlic
2 tbsps. corn starch
1 med. cooking onion, sliced
4 tbsp. cooking oil
Slice beef in thin strips 1 1/2 inches long. Add garlic, Soya sauce, sherry and corn starch. Mix well and marinate 1/2 hour.
Peel broccoli stems, slice diagonally. Break flowers into bite size pieces. Peel and quarter onion, separate layers.
Heat wok or heavy fry pan and add 2 tbsps. oil. Heat to smoking point. Add broccoli and onion, stir rapidly for 4 minutes. Do not let broccoli burn, lower heat if necessary. Remove broccoli to warming dish.
Stir fry meat until all red is gone. Add onion and broccoli mixture with meat and serve immediately.
Sunday, October 7, 2007
Thai Green Curry Chicken with Asparagus
Mom just sent me this one... it sounds good!
1 can coconut milk
1 to 3 tbsp (15 to 45 ml) Thai green curry paste
2 chicken breasts, cubed
2 tbsp (30 ml) fish sauce
1/2 cup (125 ml) chicken stock
2 tbsp (30 ml) brown sugar
1/2 cup (125 ml) fresh basil leaves
1/2 cup (125 ml) green peas
1 red, yellow or green bell pepper, sliced
1/2 lb (225 g) fresh asparagus, sliced on the bias
1/4 cup (60 ml) bamboo shoots
Combine the coconut milk and curry paste in a pot and simmer over medium heat for 5 minutes.
Add remaining ingredients and simmer, covered, for 10 minutes or until chicken is cooked
through. Serve on basmati or jasmine rice. Serves 4.
1 can coconut milk
1 to 3 tbsp (15 to 45 ml) Thai green curry paste
2 chicken breasts, cubed
2 tbsp (30 ml) fish sauce
1/2 cup (125 ml) chicken stock
2 tbsp (30 ml) brown sugar
1/2 cup (125 ml) fresh basil leaves
1/2 cup (125 ml) green peas
1 red, yellow or green bell pepper, sliced
1/2 lb (225 g) fresh asparagus, sliced on the bias
1/4 cup (60 ml) bamboo shoots
Combine the coconut milk and curry paste in a pot and simmer over medium heat for 5 minutes.
Add remaining ingredients and simmer, covered, for 10 minutes or until chicken is cooked
through. Serve on basmati or jasmine rice. Serves 4.
Tuesday, August 28, 2007
TUSCAN SOUP (Olive Garden imitation)
1 lb. spicy sausage
1 slice bacon, diced
3/4 cup onion, diced
1 1/4 tsp. minced garlic
5 cups chicken broth
2 med. potatoes, 1/4" pieces
2 cups Cavallo greens or kale cut into 1/16" strip
1/3 cup heavy cream
Cut sausage in small pieces and fry until well done. Drain well. Fry bacon, until well done, and add onions and fry until tender and add garlic. Add stock, potatoes and cook until tender. Add kale and cook until kale is welted, then add cream, do not boil cream because it will curdle.
Whole milk works just as well, not as creamy but doesn't curdle. If you want to have a thicker consistency to the broth, add an extra whole potato and mash until smooth, and add to soup.
1 slice bacon, diced
3/4 cup onion, diced
1 1/4 tsp. minced garlic
5 cups chicken broth
2 med. potatoes, 1/4" pieces
2 cups Cavallo greens or kale cut into 1/16" strip
1/3 cup heavy cream
Cut sausage in small pieces and fry until well done. Drain well. Fry bacon, until well done, and add onions and fry until tender and add garlic. Add stock, potatoes and cook until tender. Add kale and cook until kale is welted, then add cream, do not boil cream because it will curdle.
Whole milk works just as well, not as creamy but doesn't curdle. If you want to have a thicker consistency to the broth, add an extra whole potato and mash until smooth, and add to soup.
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