Pantry Storage Link

This is for once I remodel the kitchen and can hopefully figure out how to fit this into it.

http://www.rtacabinetstore.com/RTA-Kitchen-Cabinet-Storage-Solutions/pantry-accessories/wood-swing-out-pantry/

Dark Chocolate Mousse

3/4 cup (6 ounces) water
8 ounces good quality dark chocolate, chopped into chunks
ice cubes
whipped cream for topping (optional)

Simply pour water into a saucepan (which will be improved from the gastronomic point of view if it is flavored with orange juice, for example, or cassis puree). Then, over medium-low heat, whisk in the chocolate. The result is a homogenous sauce.

Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice -- it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely -- it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls or jars and let set.

Note: Three things can go wrong. Here's how to fix them. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.

Serve immediately, or refrigerate. Top with whipped cream if desired.

Affogato

1 pint vanilla gelato or ice cream (the good stuff!) Ask a question about this ingredient

4 long shots espresso

 

Scoop the ice cream into 4 bowls. Pour a shot of espresso over each mound of ice cream. Serve quickly!

Salmon Burgers

3 T olive oil

Burgers
14 oz can salmon, drained, cleaned and flaked
1 egg, slightly beaten
1 garlic cloved, minced
1 scallion, finely chopped
zest of one lemon
1t flour
1/2 c panko bread crumbs
1/2 t paprika
1/2 t salt
pepper to taste

Dill Mayo
1/2 mayo
juice of one lemon
2T dill, finely chopped
salt and pepper to taste

Buns and lettuce for each person

Preheat a griddle and drizzle the oil over top.
In a medium sized bowl, add all of the ingredients for the salmon burgers. stir well, and form into 6 patties.
Once the griddle is hot, place the patties on the griddle, cooking a few minutes until browned on each side.
Place a piece of lettuce on each bun bottom, top with a salmon patty and dollop some lemon cilantro mayo over top.

Fall Apple Cobbler With Streusel Topping

APPLE BASE
12 cups apples, peeled and sliced (Macintosh, Jonagold)
1 tablespoon lemon juice
3/4 cup sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1 1/2 tablespoons cornstarch

 BATTER
1 1/3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup sugar
4 tablespoons butter, melted
1 cup milk

 STREUSEL TOPPING
2 tablespoons butter, melted
1/3 cup oatmeal (I use Quick Oats)
1/3 cup brown sugar
1/3 cup walnuts, chopped (optional)
1 teaspoon cinnamon

Prepare 9x13 pan with non-stick spray; preheat oven to 350.

Prepare APPLES: toss sliced apples with lemon juice, sugar, cinnamon, nutmeg and cornstarch. Pour apple mixture into prepared pan. BAKE APPLES 10 minutes.

While apples are baking, combine STREUSEL ingredients; set aside.

Prepare BATTER: Mix batter dry ingredients in a bowl. When apples are done, whisk in milk and melted butter (batter will thicken if it sits). Immediately pour batter over hot apples; sprinkle streusel on top.

Return to oven; bake 40-45 minutes or until top is browned and apples are bubbling.

Winter Sore Throat 'Tea'

http://catherineboley.blogspot.com/2009/08/preparing-for-winter.html

Winter sore throat "tea"- In a jar combine lemon slices, organic honey and sliced ginger. Close jar and put it in the fridge, it will form into a "jelly". To serve- spoon jelly into mug and pour boiling water over it. Store in fridge 2-3 months.

Must try this once the lemons are ripe and see how it works for this winter.

Homemade Green Goddess Veggie Dip

1 cup yogurt
1 cup mayonnaise
1 ripe avocado, peeled, pitted, and cut into chunks
2 large green onions, sliced
1/3 cup garden fresh parsley, coarsely chopped
1/4 cup garden fresh tarragon, coarsely chopped
the juice of one lemon
4 cloves garlic
1 teaspoon ground mustard
salt and pepper to taste

Add all of the ingredients into a your blender.
Blend until smooth.
Serve with raw, seasonal veggies.

Pumpkin Pancakes

1 cup all-purpose flour
1 cup quick-cooking oats
2 tablespoons wheat germ
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 pinch ground cinnamon
1 cup milk
1 egg, lightly beaten
3/4 cup canned pumpkin
2 tablespoons vegetable oil

In a bowl, combine the flour, oats, wheat germ, sugar, baking powder, salt and cinnamon.

Combine milk, egg, pumpkin, and oil in separate bowl; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top of pancakes.

Cook until second side is golden brown. Decorate with chocolate chips and raisins if desired. Yields 10-12 pancakes.

Apple Bread

Ingredients
3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
...

1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
2 cups coarsely chopped peeled apples
1 cup broken walnuts or pecans
Directions
In bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt; set aside. Combine the eggs, oil, vanilla and apples. Stir into flour mixture. Fold in the walnuts or pecans
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves.

Beef Mac'n'Cheese

1 chuck roast about 3 lbs.
2 cans stewed tomatoes
1lb elbow macaroni
2-3 tbsp. of flour
1/3 cup water or milk (I use milk)
...

Optional seasonings: salt, pepper, garlic (I go lightly on the salt because of the cheese)

8+ slices Velveeta cheese (I usually use up to 10 slices depending on how cheesy you want the dish)
Braise roast on both sides in teaspoon of oil
Put in crock pot cover with both cans of tomatoes, cover and cook on med heat
Remove roast from crock pot when starting to fall apart. Place on plate and cover to keep warm
Turn crock pot up to high
To a pan add 2 cups water and ½ lb. to 1 lb. macaroni boil until soft.
While crock pot is warming up, mix well flour and milk in a jar and pour into crock pot
Mixing thoroughly to make gravy
Add cheese 1 slice at a time stirring until completely melted
Add cooked macaroni and serve with meat.

Pumpkin Butter

1 pound pie pumpkin, peeled and cubed or 1 (15-ounce) can pumpkin (not pie mix)
1/2 cup water
1/2 to 1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
Preparation:
...

Place pumpkin and water in a saucepan. Bring to a boil, reduce heat to low and simmer until the pumpkin has broken down. Strain through a sieve or food mill. If using canned pumpkin, omit this step and pick up below.
Combine pumpkin puree with sugar and spices, and choose one of the following cooking methods.
Slow Cooker: Place sweetened pulp in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 6-12 hours or overnight, or until thick enough so the butter doesn't run off a spoon when turned upside down.
Microwave: Place sweetened pulp in a microwave-safe bowl and cook for 20 minutes at a time, stirring frequently until thick enough so the butter doesn't run off a spoon when turned upside down.
Stovetop: Place sweetened pulp in a medium saucepan and cook over medium-low heat, stirring frequently, for 1-2 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Oven: Heat oven to 250 degrees. Place sweetened pulp in a heatproof casserole dish or roaster. Bake, stirring only occasionally, for 1-3 hours or until thick enough so the butter doesn't run off a spoon when turned upside down.
Place hot butter in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year

Blueberry Plum Butter

5 pints of blueberries

4 large plums

2 cups organic golden cane sugar

zest and juice of one organic lemon

 

Wash blueberries and plums and drain well. Cut plums in half and remove pit.

Combine fruit in a food processor and blend until it is a smooth puree. You should have about 8 cups of puree.

Add puree to a slow-cooker, cover and turn to high. After one hour (set a timer!), stir the butter and leave the lid open a crack for the remainder of the cooking time. This will allow for the steam to escape and the butter to reduce and thicken.

Cook the butter for 4-5 hours on high or 6-8 on low. Times WILL vary with different slow-cooker brands. Be sure to stir the fruit butter once an hour or so.

In the final hour of cooking, add the sugar, lemon zest, and lemon juice. Stir well, and bring to prepare your jars and water bath for canning.

Fill a canning pot with 6 half-pint jars or 3-pint jars. Bring to a boil and boil for 10 minutes to sterilize the jars.

Place rings and lids in a small sauce pot, cover with water, and bring to a simmer.

Once blueberry butter is the consistency of ketchup, it is ready to can. If you want it super smooth, like baby food, you can puree it again with an immersion blender. If not, your butter is ready to can.

Working with one jar at a time, remove jars from canner and fill with butter. Wipe the rims with a clean cloth, place a lid and a ring on the top, and return to the canner.

Bring canner back up to a boil and process jars for 10 minutes. Carefully remove jars and allow to cool on the counter overnight.

Check that all the jars have sealed, then store in a cool place for up to 6 months.

Double Chocolate Banana Bread

1 cup sugar
2 eggs
1/3 cup vegetable oil
1 1/4 cups mashed bananas (about 3)
1 tsp vanilla extract
1 1/2 cups flour
1/2 cup cocoa (I prefer dutch process)
1 tsp baking soda
1/2 tsp salt
1 cup semi sweet chocolate chips
1. Heat oven to 350. Spray bottom of 8×4 inch loaf pan with cooking spray.
2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.
3 Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

Apple Pie Baked in the Apple - link

http://domesticdilettante.com/2012/01/11/applepie/

Peach Honey Website Link

http://www.pickyourown.org/peachhoney.htm

1 c. sour cream
1/2 c. buttermilk (add 1-1/2 tsp. vinegar to milk to equal 1/2 c. if you can't find real buttermilk)
1 TB. lemon juice
1 large garlic clove, minced
1 TB. dried parsley, or 3 TB. chopped fresh
1/2 tsp. onion powder
3/4 tsp. kosher salt (or to taste)
1/2 tsp. black pepper
1/8-1/4 tsp. dried dill (to taste) or 1 tsp. fresh.

Mix all ingredients and refridgerate for 1 hour before using.  If you want thicker dressing add more sour cream.

Homestyle Ranch Dressing

1 c. sour cream

1/2 c. buttermilk (add 1-1/2 tsp. vinegar to milk to equal 1/2 c. if you can’t find real buttermilk)

1 TB. lemon juice

1 large garlic clove, minced

1 TB. dried parsley, or 3 TB. chopped fresh

1/2 tsp. onion powder

3/4 tsp. sea salt (or to taste)

1/2 tsp. black pepper

1/8-1/4 tsp. dried dill (to taste) or 1 tsp. fresh

1. Combine sour cream, buttermilk, and lemon juice in a pint jar or quart mixing bowl. Shake or whisk to mix well.
2. Add the remaining ingredients and shake (or whisk) again until well combined. If using a bowl, transfer to a dressing container with lid. *UPDATE: If you like your dressing thicker, mix the sour cream and seasonings first, then add the buttermilk slowly until you reach the desired consistency.*
3. Refrigerate one or more hours before using, and taste to adjust seasonings after dressing.
4. For a thicker dip: increase sour cream by 1/4 cup (or, conversely, add more milk, a little at a time if a thinner consistency is desired).
5. Shake well before each use.

Makes about 1-1/4 cup of dressing.

 (1 loaf)

1 1/2 c white whole wheat flour

1/4 c AP flour

1/3 c sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

pinch of kosher salt

1 c grated zucchini, tightly packed

1/4 c applesauce

1 egg white

1 egg

1 tsp vanilla

zest of one large lemon

1/4 c plain, non-fat Greek yogurt

3/4 c blueberries

1. Preheat oven to 350 degrees.

2. In one bowl, mix flours, sugar, baking powder, baking soda and salt.

3. In another bowl, mix zucchini, applesauce, eggs, vanilla, lemon zest and yogurt.

4. Add the wet to the dry, stirring until just moist. Gently stir in blueberries.

5. Spoon into a greased loaf pan and bake 40-45 minutes.

Note- this bread isn’t overly sweet. If you’d like, you can increase the sugar to 1/2 a cup

Lemon Blueberry Zuccini Bread

1/4 c AP flour

1/3 c sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

pinch of kosher salt

1 c grated zucchini, tightly packed

1/4 c applesauce

1 egg white

1 egg

1 tsp vanilla

zest of one large lemon

1/4 c plain, non-fat Greek yogurt

1 1/2 c white whole wheat flour

3/4 c blueberries

Instructions

1. Preheat oven to 350 degrees.

2. In one bowl, mix flours, sugar, baking powder, baking soda and salt.

3. In another bowl, mix zucchini, applesauce, eggs, vanilla, lemon zest and yogurt.

4. Add the wet to the dry, stirring until just moist. Gently stir in blueberries.

5. Spoon into a greased loaf pan and bake 40-45 minutes.

Note- this bread isn’t overly sweet. If you’d like, you can increase the sugar to 1/2 a cup

Homemade Chocolate Syrup

1/2 cup of cocoa powder
1 cup of sugar
1 cup of water
1 teaspoon of vanilla
 dash of salt
Mix everything together in a small pot and then bring to a boil; stirring constantly. Let it boil for 1 minute (keep stirring) and then remove from heat. Let it cool completely and you are done!
I store it in a glass bottle in the fridge.

All Day Crockpot Beef

2 pounds boneless chuck -- cut in 1"cubes ,
-- (up to 3)
1/2 cup flour
1/4 cup butter
1 onion -- sliced
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic -- minced
2 cups beer
...

1/4 cup flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter. Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer. Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high. Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes. Serve with rice and salad.

Coffee Pot Roast

 6 carrots -- peeled and diced
2 cups potatoes -- peeled and diced
2 pounds beef rump or bottom round roast
salt and pepper -- to taste
1 cup canned tomatoes
1 cup black coffee
1 cup water, beef broth, V8 juice or any liqud

Put vegetables in cooker. Add beef, sprinkle with salt and pepper. Add tomatoes and liquids. Cover and cook on low 8 - 10 hours or until tender. If desired, thicken with a roux.