(from Angie Knudsen)
1 (12 oz) bag or 3 cups fresh cranberries, rinsed and drained.
1/4 C minced green onions
2 small (approx 2 tbsp) jalapeno peppers, cored, seeded, minced
1/2 C Sugar
1/4 C Fresh Cilantro leaves, minced
2 tbsp finely grated fresh ginger
2 tbsp fresh lemon juice
2 packages cream cheese
cranberries and/or cilantro sprigs for garnish
Rince, drain and pick over cranberries (discarding all that are soft or brusied) Place them in a food processor, pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, Jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so the flavors develop(salsa will be too sharp and tart to begin with) Pour over cream cheese and serve with wheat thins crackers.
Friday, November 12, 2010
Thai Mango Sticky Rice Dessert
(from Carol Jensen)
1 c. Thai sticky rice (glutinous rice)
1 c. plus 3/4 c. water
1-2 ripe mangoes cut into bite-sized pieces
1/4 c. plus 1 T. brown sugar
1 can coconut milk
1/4 tsp. plus pinch of salt
2 tsp. coconut extract
1 tsp. vanilla
2 tsp. cornstarch dissolved in 2 Tbsp. water
Soak the sticky rice in 1 cup water for 20 minutes, or up to 1 hour.
The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).
Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup brown sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).
Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.
Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.
There are 2 ways to serve this dessert:
Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)
For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir
1 c. Thai sticky rice (glutinous rice)
1 c. plus 3/4 c. water
1-2 ripe mangoes cut into bite-sized pieces
1/4 c. plus 1 T. brown sugar
1 can coconut milk
1/4 tsp. plus pinch of salt
2 tsp. coconut extract
1 tsp. vanilla
2 tsp. cornstarch dissolved in 2 Tbsp. water
Soak the sticky rice in 1 cup water for 20 minutes, or up to 1 hour.
The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Turn the heat down to medium-low (#2.5 to 3 on the dial).
Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup brown sugar, a pinch of salt, 1 tsp. coconut flavoring (optional) and 1 tsp. vanilla flavoring over medium heat (5 minutes).
Add cornstarch (dissolved in the water) to the sauce and stir to thicken it slightly. As it thickens, turn down heat to low. When thickened, remove from heat. Tip: Try not to boil the sauce, or you will lose that wonderful coconut flavor.
Before serving, taste-test the sauce for sweetness, adding more sugar if desired. If too sweet for your taste, add a little more coconut milk.
There are 2 ways to serve this dessert:
Place scoops of the sticky rice in bowls (Note that sticky rice can be served cold, warm, or at room temperature, as desired). Ladle a generous amount of warm coconut sauce over the rice (creating an “island” of sticky rice). Add slices/pieces of ripe fresh mango. (If using frozen mango, be sure to give it enough time to thaw before serving.)
For "saucier" rice: Add rice (portion out 1 scoop per person) directly to the sauce pot and stir
Wednesday, March 10, 2010
Creamy Vegetable Soup
1 head cauliflower
4 celery sticks
1 small onion
3-4 potatoes
4 cubes chicken bouillon
1 can evaporated milk
Crumbled bacon (optional)
Croutons (optional)
Diced avocado (optional)
Parmesan cheese (optional)
Cut all the vegetables into large chunks, and put them in a large pot. Add enough water to just cover the vegetables, add the bouillon cubes, and heat to boiling. Reduce heat to low & simmer for 30-45 minutes, or until vegetables are soft. Remove about half of the potato cubes from the soup. In batches, process the remaining soup in a blender until smooth. Return to pot; add reserved potatoes, evaporated milk, and salt & pepper to taste. Heat until warm. Serve immediately topped with your choice of crumbled bacon, croutons, avocado, or parmesan cheese.
1 head cauliflower
4 celery sticks
1 small onion
3-4 potatoes
4 cubes chicken bouillon
1 can evaporated milk
Crumbled bacon (optional)
Croutons (optional)
Diced avocado (optional)
Parmesan cheese (optional)
Cut all the vegetables into large chunks, and put them in a large pot. Add enough water to just cover the vegetables, add the bouillon cubes, and heat to boiling. Reduce heat to low & simmer for 30-45 minutes, or until vegetables are soft. Remove about half of the potato cubes from the soup. In batches, process the remaining soup in a blender until smooth. Return to pot; add reserved potatoes, evaporated milk, and salt & pepper to taste. Heat until warm. Serve immediately topped with your choice of crumbled bacon, croutons, avocado, or parmesan cheese.
Thursday, October 8, 2009
Runzas (Cabbage Rolls)
(from Paige Beal)
In large saucepan, brown 1 lb ground beef. When no longer pink, add 1 head shredded cabbage & 1 sliced onion. Cook, covered, until tender. Add salt & pepper to taste. Divide 1 lb of bread dough (make your own, use frozen dough, or refridgerated pizza dough) into 8 pieces. Roll out into 8” circles. Divide the meat mixture among the rolled dough, then fold dough over and pinch closed. Bake at 375 20 minutes or until golden brown. Serve with ranch dressing or cucumber yogurt dip.
In large saucepan, brown 1 lb ground beef. When no longer pink, add 1 head shredded cabbage & 1 sliced onion. Cook, covered, until tender. Add salt & pepper to taste. Divide 1 lb of bread dough (make your own, use frozen dough, or refridgerated pizza dough) into 8 pieces. Roll out into 8” circles. Divide the meat mixture among the rolled dough, then fold dough over and pinch closed. Bake at 375 20 minutes or until golden brown. Serve with ranch dressing or cucumber yogurt dip.
Chinese Cabbage Salad
(from Paige Beal)
1 head of cabbage, shredded
1 can chicken
2 pkgs. Ramen noodles
Toasted almonds
½ c sliced green onions
Dressing:
½ c oil
1/3 c rice vinegar
¼ c sugar
1 tsp salt
1 tsp pepper
1 head of cabbage, shredded
1 can chicken
2 pkgs. Ramen noodles
Toasted almonds
½ c sliced green onions
Dressing:
½ c oil
1/3 c rice vinegar
¼ c sugar
1 tsp salt
1 tsp pepper
Sunday, August 23, 2009
Zucchini and Corn
by Paige Beal
1 tbsp olive oil
4 small zucchini, sliced
1 small onion, chopped
1 can corn
6-7 slices of bacon
¾ c grated mozzarella cheese
In a deep skillet cook bacon until very crisp. Place bacon on a paper towel on a plate to soak up excess oil, reserving oil in pan. Add zucchini and onion, cover and cook 8-10 minutes (til tender), stirring occasionally. Turn off stove and top zucchini with corn, bacon, and cheese; cover and let sit 5 minutes or until cheese in melted. Add salt & pepper to taste.
1 tbsp olive oil
4 small zucchini, sliced
1 small onion, chopped
1 can corn
6-7 slices of bacon
¾ c grated mozzarella cheese
In a deep skillet cook bacon until very crisp. Place bacon on a paper towel on a plate to soak up excess oil, reserving oil in pan. Add zucchini and onion, cover and cook 8-10 minutes (til tender), stirring occasionally. Turn off stove and top zucchini with corn, bacon, and cheese; cover and let sit 5 minutes or until cheese in melted. Add salt & pepper to taste.
Creamed Peas & Potatoes
from Paige Beal
2 lbs red potatoes, scrubbed & cubed
1 c fresh or frozen peas
1 c milk or cream
2 tbsp butter
1 tbsp corn starch
Salt & Pepper
Cook potatoes in boiling water about 10 minutes, until cooked but not overly soft. Add peas and drain. Meanwhile, combine milk, bouillon cube, butter, cornstarch, and salt & pepper; stir until cornstarch is dissolved. Add milk to potatoes and heat over medium heat, stirring constantly, until sauce is thick. Serve immediately. Serves 4-6.
2 lbs red potatoes, scrubbed & cubed
1 c fresh or frozen peas
1 c milk or cream
2 tbsp butter
1 tbsp corn starch
Salt & Pepper
Cook potatoes in boiling water about 10 minutes, until cooked but not overly soft. Add peas and drain. Meanwhile, combine milk, bouillon cube, butter, cornstarch, and salt & pepper; stir until cornstarch is dissolved. Add milk to potatoes and heat over medium heat, stirring constantly, until sauce is thick. Serve immediately. Serves 4-6.
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