Category Archives: Recipes

More Muffins

  By skurtz | 01/31/2012 - 11:48 am | Breads, What's For Dinner
Leave a comment

20120131-114424.jpg

20120131-114438.jpg

So I made another batch and they don’t really look that different. They are a little more uniform in shape and a little flatter and just as yummy. I poked around the Internet and found the results of other people’s experiments were similar to mine. My conclusion: I will start making this on a regular basis and stop spending $2-$4 on a pack of store-bought ones.

Chinese Chicken Fried Rice

  By skurtz | 01/23/2012 - 5:49 pm | Eggs, Cheese, Pasta, Rice, Poultry, Recipes
Leave a comment

Print
Chinese Chicken Fried Rice

This is a great way to use leftover rice and chicken. You could also substitute pork for the chicken.

Ingredients

  1. 2 large eggs
  2. 1 tablespoon water
  3. 1 tablespoon butter
  4. 1 tablespoon vegetable oil
  5. 1 large onion chopped
  6. 1 cup frozen peas (or some other green thing - like broccoli)
  7. 2 cups long-grain white rice cooked and cold
  8. 2 tablespoons soy sauce
  9. 1 teaspoon black pepper
  10. 1 cup boneless, skinless chicken breasts cooked and cubed

Instructions

  1. In a small bowl, beat eggs with water. Melt butter in large skillet over medium-low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
  2. Heat oil in same skillet; add onion and saute until soft. Add peas and cook until heated through. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Sweet Potato and Chickpea Shepherd’s Pie

  By skurtz | 01/20/2012 - 2:47 pm | Recipes, Vegetables
Leave a comment

Print
Sweet Potato and Chickpea Shepherd’s Pie

Ingredients

  1. 2 pounds sweet potatoes, scrubbed well
  2. 1 tablespoon olive oil
  3. 1 medium onion, finely chopped
  4. salt
  5. 1 tablespoon unsalted butter
  6. 3 to 4 teaspoons mild curry powder
  7. Freshly ground black pepper
  8. 2 15-ounce cans no salt-added chickpeas
  9. 1 1/2 cups vegetable broth, divided
  10. 1 tablespoon light brown sugar
  11. 1 1/2 tablespoons cornstarch
  12. 2 tablespoons finely chopped cilantro leaves
  13. 1/4 cup regular or low-fat sour cream

Instructions

  1. Preheat oven to 350˚F. Line a baking sheet with aluminum foil.
    2. To bake the potatoes:
  2. Prick each sweet potato a few times with a fork or skewer. Place on the foil-lined sheet and bake until the potatoes are completely soft when squeezed and juices are running out of the pierced holes; the amount of time will vary depending on the size of the sweet potatoes. Small ones will be done in about 45 minutes; large ones may take up to 1 1/2 hours. Transfer to a platter; keep the oven at 350˚F.
    3. Meanwhile, prepare the chickpea filling:
  3. Heat oil in large saute pan over medium-high heat. Add onion; season with salt to taste. Cook for 5 to 6 minutes, stirring occasionally, until softened, then add the butter and 3 tablespoons curry powder. Season with pepper to taste, stirring to combine.
  4. Stir in chickpeas, 1 1/4 cups vegetable broth and brown sugar. Once the mixture has begun to bubble at edges, reduce heat to medium and cook for 10 minutes. Taste and adjust seasonings as needed, adding some or all of the remaining 1 tablespoon curry powder.
  5. Whisk together the remaining 1/4 cup vegetable broth with cornstarch in a measuring cup, stirring to dissolve the cornstarch. Add to the chickpea filling. Increase heat to medium-high so the broth comes to a boil. When the liquid has thickened, remove from heat and stir in the chopped cilantro. Transfer to 8-by-11-inch baking dish.
    6. To assemble pie:
  6. Cut each sweet potato in half lengthwise. Scoop the potato flesh from the skin and transfer to a large bowl; discard the skins. Add sour cream and season with salt and pepper to taste. Use a masher or fork to smash the potatoes until the other elements are fully incorporated.
  7. Drop dollops of sweet potato mixture on top of chickpea filling, spreading them with a small spatula to cover the filling completely. Bake at 350˚F for 20 to 25 minutes, until the sauce is bubbling around the sides of the dish.

Chicken Francaise

  By skurtz | 01/20/2012 - 2:15 pm | Poultry, Recipes
Leave a comment

Print
Chicken Francaise

Easy. Delicious.

Ingredients

  1. 1 egg, beaten
  2. 1/2 lemon, juiced
  3. 1 cup all-purpose flour
  4. 1 pinch garlic powder
  5. 1 pinch paprika
  6. 6 skinless, boneless chicken breast halves
  7. 2 tablespoons butter
  8. 1 (14.5 ounce) can chicken broth
  9. 1 lemon, juiced
  10. 6 slices lemon, for garnish
  11. 2 sprigs fresh parsley, for garnish

Instructions

  1. In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
  2. Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
  3. In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

Gooey Butter Pear Cake

  By skurtz | 12/20/2011 - 2:15 pm | Cakes, Frostings, Fillings, Cooking, Recipes, What's For Dinner
Leave a comment

Print
Gooey Butter Pear Cake

I am making this for my mom for her Christmas visit.

Ingredients

  1. 2 medium fresh pears, peeled, cored and diced
  2. 1/2 teaspoon cinnamon
  3. 1/2 teaspoon nutmeg
  4. 1/2 cup milk, room temperature
  5. 1 1/2 teaspoons instant yeast
  6. 3 tablespoon sugar
  7. 1 teaspoon salt
  8. 1 egg
  9. 2 cups all-purpose flour
  10. 6 tablespoons unsalted butter, room temperature
    12. For the Topping
  12. 1/2 cup unsalted butter, room temperature
  13. 4 ounces cream cheese, room temperature
  14. 1 cup granulated sugar
  15. 1/2 teaspoon salt
  16. 2 eggs
  17. 2 teaspoon vanilla extract
  18. 1/4 cup corn syrup
  19. 3/4 cup all-purpose flour
    21. To Finish:
  21. powdered sugar
  22. toasted sliced almonds

Instructions

  1. Coat a 9-by-13-inch baking dish with cooking spray.
    2. To Make the Cake:
  2. In a small bowl, toss the pears with the cinnamon and nutmeg, then set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, combine the milk, yeast, sugar, salt, egg and flour. Mix on medium speed until a smooth dough forms. Add 2 tablespoons of the butter and mix until fully incorporated. Repeat with the remaining butter. This should take about 6 to 8 minutes.
  4. Scrape the dough into the prepared baking dish and, using greased hands, spread over the bottom of the pan. Cover with plastic wrap and let rise in a warm place until doubled. I preheat my oven to about 120, then turn it off and let the dough rise in there for at least 45 minutes, but longer if it has not doubled yet.
  5. Heat the oven to 350˚F. Sprinkle pears over the top of the dough.
    6. To Make the Topping:
  6. In the bowl of the electric mixer, cream together the butter, cream cheese, sugar and salt. One at a time, add the eggs, beating until well mixed. Stir in the vanilla and corn syrup, then mix in the flour. Dollop this mixture over the pear-covered dough.
  7. Bake for 40 to 45 minutes, or until the center is slightly set but still jiggly. Allow to cool. Sprinkle with powdered sugar and toasted almonds to serve. Refrigerate any leftovers.

Sweet Potato Pancakes

  By skurtz | 12/10/2011 - 6:42 pm | Cakes, Frostings, Fillings, Recipes
Leave a comment

Print
Sweet Potato Pancakes

After Thanksgiving, I made this with some leftover sweet potato casserole. Mmm.

Ingredients

  1. 1 lb sweet potatoes
  2. 1 1/2 cups flour
  3. 3 1/2 teaspoons baking powder
  4. A dash of salt
  5. Couple dashes ground nutmeg
  6. Couple dashes of cinnamon
  7. 1/2 cup egg beaters (or 2 eggs)
  8. 1 1/2 cups fat free milk
  9. 1 stick of light butter (1/4 cup)

Instructions

  1. Boil sweet potatoes for about 25 minutes. While potatoes are boiling follow steps 2 and 3.
  2. Mix flour, baking powder, salt, nutmeg, and cinnamon in a separate bowl.
  3. Melt butter in a small sauce pan over low-medium heat.
  4. Drain potatoes, peel off skins and mash them in a bowl (using a fork does the trick).
  5. Add egg beaters, milk and butter to the mashed sweet potatoes and mix.
  6. Blend sweet potato mixture into the flour mixture to form a batter.
  7. Preheat a sprayed pan over medium-high heat (a griddle or non stick pan works). Using a ladle or other large spoon, pour batter mixture into pan to silver dollar sized pancakes. Flip the pancakes as bubbles start to form in batter. After each batch, respray pan and repeat.

Shepherds Pie

  By skurtz | 11/30/2011 - 6:01 pm | Cooking, Meats, Recipes
Leave a comment

Print
Shepherds Pie

Ingredients

  1. 1 lb ground beef
  2. 1 can condensed cream of mushroom soup
  3. 2 cups leftover carrots and onions
  4. 1 can peas
  5. 2 cups leftover mashed potatoes and turnips

Instructions

  1. Preheat oven to 350˚F.
  2. Brown ground beef in large skillet.
  3. Add carrots and onions and heat until warm.
  4. Add condensed soup and mix and then add peas.
  5. Mix well and heat through, then pour mixture into a 8x8 or 2-quart casserole dish.
  6. Microwave mashed potatoes and turnips for a minute or two to take the chill off and then spread over meat mixture in casserole dish.
  7. Bake in 350˚F oven for 20-25 minutes until warmed thru and potatoes start to brown a little on top.

Cream of Green Bean Casserole Soup

  By skurtz | 11/30/2011 - 2:14 pm | Cooking, Recipes, Soups, Stews
Leave a comment

Print
Cream of Green Bean Casserole Soup

Ingredients

  1. 4 Tbsp Butter
  2. 1/2 cup diced onions
  3. 3 Tbsp flour
  4. 1 1/2 cup milk
  5. 1 1/2 cup beef broth
  6. 4 cups leftover green bean casserole
  7. 4 oz cream cheese
  8. salt
  9. pepper
  10. nutmeg

Instructions

  1. Melt butter in sauce pan. Saute onions until tender. Be careful not to burn butter.
  2. In another bowl (I use a Pyrex 4-cup measuring cup), warm milk in microwave for 1 minute.
  3. Add flour to butter & onions and cook, stirring constantly, for 1 minute.
  4. Add warmed milk and broth to saucepan gradually, while continuing to stir.
  5. Cube cream cheese and add to saucepan.
  6. When cream cheese starts to melt, add green bean casserole.
  7. Season to taste with salt, pepper & nutmeg.
  8. Continue heating and stirring until soup thickens. Do not boil.
  9. Garnish with French's onions if you have them leftover from making your casserole too.

Potato Soup

  By skurtz | 11/15/2011 - 8:45 pm | Recipes, Soups, Stews
Leave a comment

Print
Potato Soup

This is one of those dishes that looks like a big fat disappointment, but once you stir in that cream cheese, it all comes together.

Ingredients

  1. 5 lbs Yukon Gold potatoes, diced (peels still on)
  2. 1 large sweet onion, diced
  3. 10 teaspoons garlic, minced (or 2 tsp garlic powder)
  4. 8 cups chicken broth
  5. 16 oz cream cheese, softened
  6. 1 Tablespoons Asian seasoning blend
  7. shredded cheddar cheese (optional)
  8. sausage, cooked & crumbled (optional)

Instructions

  1. Add potatoes, onion, garlic, seasoning and chicken stock to slow cooker. Cook on high for 6 hours. Stir in the softened cream cheese and allow to melt (approximately 30-60 minutes). Stir every 10-15 minutes until soup is well blended. Garnish with cheese and sausage.
    2. Freezing Directions:
  2. Follow all directions above, including adding the cream cheese. Allow to cool, portion into freezer containers and freeze. To serve: Heat slowly on the stove, slow cooker or microwave until heated through. Stir often. Garnish with cheese and sausage.