12 Monday Sep 2011
Today I found this new cook book. It sounds like something fun to do with my grandchildren. And as much as I love making cupcakes and I always will this will be a new and fun way to explore our creativity. Inside the front cover flap it says, “Move over cupcakes-whoopie pies have come to town! Not quite a cake, not quite a cookie, these delightfully squidgy treats are the new baking craze sweeping the world…” Well, I am not sure I agree, but this book has many fun ideas.
12 Monday Sep 2011
Posted in Salads
I love the new recipes I come home with every time I visit the Colton’s in Australia. The whole family is into the reality show Master Chef and Maddie and Izzy love creating new recipes. While I was there in July, Maddie had me film her latest creation. Unfortunately, it was too long to upload here. Izzie made a lovely dish and really wanted me to eat it. Ally made it disappear before I got a chance to taste it. She spread peanut butter on a plate and topped it with sliced onions. Finally, she decorated it with strawberries. Yum! This salad recipe is one of my favorites from my last visit to OZ.
Ingredients-
1 1/2 cups pearl barley
200g green beans trimmed, cut into 2 cm lengths, blanched
1 red capsicum (red pepper), chopped
2 spring onions, chopped
1/2 cup mint leaves chopped
1/2 cup cilantro leaves, chopped
1/2 cup peanuts
1/4 cup lime juice
1 teaspoon lime zest
1/3 cup peanut oil
2 tablespoons brown sugar
Directions-
1-Cook the pearl barley in a large saucepan of boiling water according to the package directions. Drain and place in a large bowl.
2- Add green beans, capsicum, onion, mint, cilantro, and peanuts. Mix together with lime juice and zest, oil and sugar. Add to barley and toss to combine.
12 Monday Sep 2011
Posted in Comfort Food, Main Dishes
Treebeard’s is a Houston institution. I love to eat there and always have red beans and rice. I found this yummy recipe at Food.com It is really close to the original.
Ingredients-
1 lb dried red kidney beans
2 quarts water
2 medium onions, chopped
2 stalks celery, with leaves, chopped
1/2 large bell pepper, chopped
1 1/2 teaspoons salt
1 1/2 teaspoons thyme
1 1/2 teaspoons oregano
1 1/4 teaspoons garlic powder
1/4 teaspoons cayenne pepper (you can always add more)
2 bay leaves
1 lb smoked sausage, cut in 1/2 inch slices
Directions-
1-Sort and wash red beans. In a large soup pot, add 2 quarts cold water and red beans. Let soak overnight. (To speed up process, you can bring them to a boil, simmer 2 minutes, remove from heat and let stand 1 hour before the next step). DO NOT DRAIN WATER!
2-Add onions, celery and bell pepper to beans and bring to a boil. Cover and reduce heat to simmer about 1 1/2 hours, or until beans are soft . Do not stir more than necessary.
3-Stir in seasonings and sausage. Simmer 30 minutes more. Remove the bay leaves.
4-Meanwhile cook a pot of rice and serve the beans over hot cooked rice, garnished with shredded cheddar cheese and chopped green onion.
5- Don’t stir more than necessary because you don’t want mushy beans. If you want thicker beans remove the lid during the last 30 minutes of cooking time or remove 1/2 cup of the beans and mash them before returning to the pot.