bcmom's kitchen

bcmom's kitchen

Friday, January 29, 2010

I Want to Try These

I found this recipe for Carne Asada Tacos on Cooking...by the seat of my Pants, and I just have to try this recipe.  I'm thinking if I cook it in the crockpot as suggested that it will be really easy and incredibly yummy.

Thursday, January 21, 2010

Date Bars

Last time I was in the grocery store, I noticed some figs and dates in the produce/bulk area.  I don't usually buy anything like that, but decided to get some dates.  Later I wondered why I chose the dates, since I had been looking at fig bars in the last store but decided not to get them.  I could have tried making my own.  But, I got dates, so today I went looking for recipes for date bars.  I ended up choosing this one.  They look and smell wonderful, though I haven't tasted them yet.

Date Bars

  • 1 1/2 cups water
  • 1 1/2 cups chopped pitted dates
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all purpose flour  (1/2 cup whole wheat)
  • 1 cup (packed) dark brown sugar
  • 1 cup old-fashioned oats
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, diced, room temperature
  1. Grease 8x8-inch baking pan. (I used a 7x11-inch pan)
  2. Bring 1 1/2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 (20) minutes. Cool to room temperature. Stir in vanilla.
  3. Combine flour, sugar, oats, cinnamon, baking soda, and salt in large bowl; stir to blend. Add butter. Using fork or fingertips, rub in until moist clumps form. Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere. 
  4. Bake at 350°F until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve. 
original recipe at epicurious

    I also spread some chopped pecans on top and pressed that in with the oat mixture.  I thought about making these Apple Date-Nut Bars instead, also at epicurious, but I knew Cory wouldn't be happy if I used all his Granny Smith apples.  Maybe next time.

    Wednesday, January 20, 2010

    Bran Muffins

    Cranberry Walnut Bran Muffins

    Since my oven works now, I made muffins for breakfast. They are so good!

    The Original All-Bran Muffins

    • 1 1/4 cups all-purpose flour
    • 1/2 cup sugar
    • 1 tablespoon baking powder
    • 1/4 teaspoon salt
    • 2 cups Ready-To-Eat Cereal All-Bran® Original
    • 1 1/4 cups fat-free milk
    • 1 egg
    • 1/4 cup vegetable oil
    1. Stir together flour, sugar, baking powder and salt. Set aside.
    2. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
    3. Bake at 400° F about 20 minutes or until golden brown. Serve warm.

    I used part brown sugar and 1/4 cup whole wheat flour in my muffins.
    Image by Queen Roly via Flickr- recipe for Cranberry Walnut Bran Muffins

      Enhanced by Zemanta

      Tuesday, January 19, 2010

      My Oven Works!

      The repairman called this afternoon and said the part for the stove was in, and he had time to come right out and install it.  So he came, installed it, and my oven works now!  I turn the oven on, and there's heat!  The bottom element turns orange like it's supposed to.  This makes me very happy!!

      I had to use it, so I made fish sticks and baked potatoes for dinner.  Not real exciting, except that my oven works! 

      Tomorrow I am going to have to bake something for real - bread?  muffins?  cookies?  What do you think?

      Monday, January 18, 2010

      Shrimp Salad

      Today I am lucky enough to feature a guest post
      written by Jill of Simple Daily Recipes:

      Simple and straight forward is the direction of this Shrimp Salad recipe.  But don't be fooled that it may be too simple in taste.  The Homemade French Dressing recipe that accompanies the recipe is full of flavor and will make extra for your next green salad.  Enjoy this shrimp salad alone or on a bed of baby spinach leaves, either way it's delicious.


      Shrimp Salad

      First the French dressing recipe
      • 1/3 cup vinegar or lemon juice
      • 1 cup salad oil
      • 1 1/2 teaspoons salt
      • 1 teaspoon Paprika
      • 1 teaspoon sugar
      • 1/4 teaspoon fresh ground pepper
      • a few grains Cayenne
      Combine all the ingredients; shake or beat until thoroughly combined.  Shake again each time before using. Makes 1-1/3 cups.

      Shrimp Salad
      • 3 cups cooked shrimp
      • 1 1/2 cups thinly sliced celery
      • 3 tablespoons French dressing (see below)
      • salt and fresh ground pepper to taste
      • 1/2 cup fresh mayonnaise
      • lemon juice to taste
      If shrimps are small, leave them whole; if large, cut them up.  Combine shrimp with celery and French dressing.  Season to taste with salt and pepper.  Chill 30 minutes to cool down fresh cooked shrimp and allow flavors to blend.

      Drain.  Mix with mayonnaise and lemon juice.  Serve individually in lettuce cups or on a bed of fresh baby spinach leaves. Garnish with spinach cut into ribbons.  Makes 6 to 8 servings

      Recipe and photo by Jill McKeever of SimpleDailyRecipes.com

      Thank you, Jill!

      If you have a food-related blog, you can have Jill write a post for your blog, too.  Even if you don't want a guest post, I strongly recommend that you check out Simple Daily Recipes, because it is AWESOME - so many great recipes!

      Friday, January 15, 2010

      I Can't Buy a New Stove for $200

      A couple weeks ago my oven started acting up.  It just didn't seem to be heating properly.  I put dinner in the oven one night and walked away.  About an hour later, I got back into the kitchen, figured dinner should be hot and ready to eat - and the oven was cold!  I turned it off and turned it back on, and it seemed to work OK then, but dinner was way behind schedule.  After that, sometimes it would work and sometimes not, but I'm not sure it ever got up to the correct temperature.  Then this week I noticed that the bottom element wasn't heating at all.  I would say you don't realize how much you use your oven until it doesn't work, but that's not true.  I know I use it.  A lot.  It has to be fixed.

      So, I started calling about having someone come and check it, and hopefully get it fixed.  It's really hard to get an idea of how much it's going to cost for something like this, but it seems like they're all pretty much the same, so I finally scheduled one to come out and look at it.  We were thinking the element just went out, and we'd have to replace that.  Except that when he got here, he tested the element, and it tested just fine.  So he started testing things only to find out that it's the computer board that has the problem, or at least the part of the board that controls the bake element.  That part he did not have with him or know how much it would cost, or even if it was still available since my stove is about 12 years old, so he had to get back to me on that.

      Well, he called back today, and the part is over $150.  Together with the labor to install it, it will cost us at least $200 to get it fixed - in addition to the money we already paid for him to come out yesterday and check it.  My first thought was, "Is it really worth putting the money into fixing a 12 year old stove?"   Or would it be better to put that money toward buying a new stove?  I didn't actually ask the question, but Dave, the owner/repairman said that he would recommend fixing our stove because it's in good shape, and the new ones aren't built to last like this. Jeffrey stopped at an appliance store on the way home from work yesterday, and the lady at the store had told him the exact same thing.  Besides that, even if a new one would probably last as well and as long, we certainly can't buy one for anywhere near $200.

      So I talked to Jeffrey and called Dave back and told him to go ahead and order the part, and he'll call me when it comes in to schedule a time to come out and install it.  He said it shouldn't take too long to get it.  And then I'll be able to bake again! 

      Tuesday, January 12, 2010

      Turkey Split Pea Soup

      I cooked a turkey last week, so I've got turkey and turkey broth - perfect for making soup!

      Turkey Split Pea Soup

      • 1 T olive oil
      • 1 onion, chopped
      • 4 cups turkey broth
      • 3 cups water
        or 7 cups water and 2 or 3 chicken bouillon cubes
      • 2 cups split peas, rinsed and sorted
      • 6 potatoes, peeled and cubed
      • 2 carrots, thinly sliced
      • 1/2 t. salt
      • 1/2 t. celery seeds
      • 1 bay leaf
      • Pinch of white pepper
      • 1-1/2 to 2 cups cooked turkey
      1. Heat the oil in a 5-6 quart Dutch oven over medium-high heat.  Add the onions and sauté, stirring occasionally, until lightly browned, about 6 minutes.
      2. Add broth, water, split peas, potatoes, carrots, salt, celery seeds, bay leaf and white pepper.  Cover and cook on low heat until the vegetables are tender, about 1-1/2 hours.  Add the turkey or chicken and heat through. 
      3. Discard the bay leaf before serving.

      This is also good with chicken broth and cooked chicken, if you don't have any turkey.  A 1 lb. bag of split peas is about 3 cups, so sometimes I just use the whole bag.  Also, you can adjust the amount of potatoes and carrots to suit your tastes or just to use whatever you have on hand.  It's soup - the measurements don't have to be exact.  And, it gets better after it's been refrigerated and reheated.

      Friday, January 1, 2010

      New Year's Soup

      I'm really not sure why this is called New Year's Soup, but the first time I made it was New Year's Day several many years ago. I probably wouldn't have noticed it if the time hadn't been right while I was looking through my favorite cookbook (The Best of Mennonite Fellowship Meals) for a soup recipe to try. I'm glad I found it, because it's a very good soup - and I'm reminded of it when New Year's rolls around. I don't necessarily make it every year, but I'm reminded.

      I've modified it slightly, like I do with most recipes. I just can't help myself!

      New Year's Soup

      • 1 lb. dried beans
      • water to cover beans
      • 1 lb. ground turkey
      • 1 large onion, chopped
      • 1 or 2 cloves garlic, minced
      • 1 T salt (or less)
      • 1 tsp. chili powder
      • juice of 1 lemon
      • 28-oz. can diced tomatoes
      1. Wash beans. Place in 5-qt. crockpot, cover with water to about 2 inches above bean line and soak for several hours. Turn crockpot on low and cook beans overnight.
      2. The next day, when beans are cooked, brown ground turkey with onion and garlic. Add salt, chili powder, and lemon juice. Add to crockpot along with tomatoes and continue to cook on low for a couple hours, or until you are ready to eat.
      3. Serve hot and enjoy

      You can use whatever beans you like. I used pinto beans. I made some whole wheat sourdough bread that we had with it, but I think cornbread is best. I'm going to heat the leftovers up tomorrow, and I think I'll make the cornbread then.

      Cocoa Branana Muffins

      I usually make Banana Muffins with chocolate chips, and everyone loves those, but I thought I'd try something a little different. I've had had this recipe for ages but never made them until yesterday.

      Cocoa Branana Muffins

      • 1-1/2 cups Kellogg's All-Bran cereal
      • 3/4 cup milk
      • 1 egg
      • 1/4 cup vegetable oil
      • 1/2 cup sugar
      • 1 ripe banana, sliced
      • 1 cup flour
      • 2 tsp. baking powder
      • 1/2 tsp. salt
      • 2 T. unsweetened cocoa powder
      1. In large mixing bowl, combine cereal and milk. Let stand 5 minutes or until cereal is softened. Add egg and oil. Beat well. Stir in sugar and sliced banana.
      2. Mix flour, baking powder, salt and cocoa together and stir into cereal mixture, stirring only until combined.
      3. Portion batter evenly into 12 paper-lined or greased muffin tins.
      4. Bake at 400° F about 25 minutes or until muffins are lightly browned. Serve warm.
      Yield: 12 muffins

      The original recipe called for skim milk and 2 egg whites, but I just used 2% milk and 1 whole egg. They turned out really well, though I'm pretty sure our regular banana muffins will remain everyone's favorite.

        © Blogger template 'Totally Lost' by Ourblogtemplates.com 2008 - Header credit: Steve Wampler

      Back to TOP