Wednesday, May 26, 2010

Fire Salad

An oldie but goodie!

1lb asian white noodles *linguini can be used too
8 oz snow peas
1c fine chopped green onions
1c unsalted peanuts
1/2c chopped cilantro
1/3c rice wine vinegar
1/4c soy sauce
1 tbs minced ginger root
1 tsp minced garlic
2/3c equal parts sesame oil & veg oil
small amount chili oil (add to your desired amount of heat, just remember as it sits it gets a little hotter)
 Mix all ingredients and enjoy!

Saturday, May 22, 2010

Corn Salsa

This is a great recipe for the summer which is just around the corner...

6-8 ears of fresh corn (cut kernels off the cob)
1-2 jalapenos finely diced
1-2 avocados diced
1 bunch cilantro rough chopped
1-2 cloves finely diced garlic
1/4 to 1/2 onion finely diced
1 2 tsp olive oil
1/4 tsp red pepper flakes
salt & pepper to taste
juice of 1-2 limes (or lemon)

Cut the corn off the cob and mix with all ingredients. Serve with chips or tacos!

Friday, May 21, 2010

stuffed bell peppers

I just made some stuffed bell peppers.

I didn't want to listen to "the man" so didn't look at any recipes and winged it.

some garlic, brown rice, onions, salt, olive oil, tomato sauce, a few carrots and peas.

It was pretty money.

7 moneys out of 10.

It was a little bland. If I had put cheese in it, that would have taken it to another level.

Health wise it was really money

9 moneys out of 10

Sunday, May 9, 2010

Rhubarb delight!

This recipe is not for the faint hearted...

1 yellow cake box mix
4 cups diced rhubarb
1 pint heavy cream
1 cup sugar

Make the yellow cake mix according to the box. Pour into greased 9x11 pan. Sprinkle chopped rhubarb over cake batter. Pour heavy cream over entire batter. Sprinkle sugar over the cream & batter.

Bake at 325 for 90 minutes. Start checking with a tooth pick at 60 minutes- the cake is done when tooth pick comes out clean. This is a moist rich cake that almost reminds me of a cobbler- even goes well with ice cream!

Cake Cakes

Jamison used to call these "cake cakes" as a toddler- we made them constantly, who needs Aunt Jemima?- Kathleen Whiting
1-3/4 C milk
4 Tablespoons melted butter
2 eggs

2 C Flour
4 teaspoons baking powder
4 Tablespoons sugar
1 teaspoon salt
1/2 teaspoon vanilla extract

Mix wet ingredients... add dry sifted ingredients. Add more milk if needed. Cook on a griddle or in a pan until golden brown on both sides (flip when bubbles start popping in the middle of the pancake)

Serve with New Hampshire Maple syrup or blueberry sauce! (Jenn- I prefer lots of berries and use whole wheat flour instead- good stuff!)

Blueberry Sauce
1/3 C sugar
1 Tablespoons cornstarch
1-1/2 C fresh or frozen blueberries
1/4 c water
1 teaspoon lemon juice

Mix sugar, cornstarch and water in saucepan. Add native New Hampshire blueberries picked across the lake on Belknap Mountain (tart & tangy!) Cook and stir over medium heat (approximately 5 minutes). Cool a bit and stir in lemon juice.