Ingredients:
Sauce:
1/2 cup Sugar
1 Tbsp Cornstarch
1/4 cup Vinegar
1/4 cup Water
2 Tbsp Soy Sauce
Pork:
1 tsp Rubbed or Ground Sage
1/2 tsp Salt
1/4 tsp Pepper
1 clove Garlic, crushed
1 (5 lbs) boneless pork loin
Directions:
1. In a bowl, combine sage, salt, pepper and garlic.
2. Rub all over pork loin and place on uncovered roasting pan.
3. Preheat oven to 325 degrees.
4. Roast meat until thermometer reaches 150 degress (about 3 hours).
5. In sauce pan, mix sauce ingredients together.
6. Heat, stirring occasionally, until sauce thickens.
7. Brush roast with glaze 3 to 4 times during the last 30 minutes of cooking.
8. Pour remaining glaze over roast and serve
**I did not brush the glaze on the roast. I used it as a dipping sauce and it was very good. I also cooked the roast on high at 425 degrees for 15 minutes. Afterwards, I wrapped the meat in tin foil and then cooked it at 325 degress until it was done. Then, I let it sit for about 15 minutes before I cut into it.
Saturday, January 3, 2009
Spring/Summer Rolls and Peanut Sauce
Ingredients:
Summer Rolls:
1 Apple, sliced into strips
Rice Vermicelli Noodles
Shredded Carrots
Romaine Lettuce (Just the leafy parts)
Rice Paper Wrapper
Meat
Peanut Sauce:
1/2 cup Creamy Peanut Butter
1 Tbsp Sugar
2 Tbsp Hoisin Sauce
1 Tbsp Soy Sauce
1 small Garlic Clove, mashed to paste (optional)
1 tsp Chili-Garlic paste
1 Tbsp Sesame Oil
Juice of 1 lime
1/4 cup Water
Directions:
1. Combine all sauce ingredients in a mixing bowl and stir until well combined, adding water to thin sauce if necessary.
2. Place one rice wrapper and in a bowl of warm water for 3-5 seconds. Rice wrapper will become soft. Do not over soak.
3. Remove rice paper and lay flat on a plate.
4. On top 1/3 side closest to you, place a small piece of lettuce on the bottom.
5. Place remaining ingredients on top of lettuce.
6. Carefully roll up spring roll 1/3 of the way, then fold in the sides and finish rolling the spring roll.
7. Serve with the peaunut sauce.
**In general, you can use any type of meat. Just don't put too much in the roll. You can also use whatever vegetables you want. For the sauce, you can also use sweet chili sauce. When I make the peanut sauce, I also cut back on the amount of hoisin sauce. But you can play around with the amounts to make it taste the way you want.
Summer Rolls:
1 Apple, sliced into strips
Rice Vermicelli Noodles
Shredded Carrots
Romaine Lettuce (Just the leafy parts)
Rice Paper Wrapper
Meat
Peanut Sauce:
1/2 cup Creamy Peanut Butter
1 Tbsp Sugar
2 Tbsp Hoisin Sauce
1 Tbsp Soy Sauce
1 small Garlic Clove, mashed to paste (optional)
1 tsp Chili-Garlic paste
1 Tbsp Sesame Oil
Juice of 1 lime
1/4 cup Water
Directions:
1. Combine all sauce ingredients in a mixing bowl and stir until well combined, adding water to thin sauce if necessary.
2. Place one rice wrapper and in a bowl of warm water for 3-5 seconds. Rice wrapper will become soft. Do not over soak.
3. Remove rice paper and lay flat on a plate.
4. On top 1/3 side closest to you, place a small piece of lettuce on the bottom.
5. Place remaining ingredients on top of lettuce.
6. Carefully roll up spring roll 1/3 of the way, then fold in the sides and finish rolling the spring roll.
7. Serve with the peaunut sauce.
**In general, you can use any type of meat. Just don't put too much in the roll. You can also use whatever vegetables you want. For the sauce, you can also use sweet chili sauce. When I make the peanut sauce, I also cut back on the amount of hoisin sauce. But you can play around with the amounts to make it taste the way you want.
Monday, June 30, 2008
Sticky Rice and Mango Dessert
Ingredients:
1 cup Coconut Milk
1/4 to 1/2 cup Sugar
3 cups cooked sticky rice (1 cup uncooked sticky rice)
1 ripe Filipino Mango
Directions:
1. Soak rice in water for 20 minutes to an hour.
2. Cook rice in pot until it is done. Add water and stir frequently.
3. When rice is done, remove from heat and cover.
4. In another pot, over medium heat, cook coconut milk and sugar until sugar dissolves.
5. Add cooked sticky rice and cook until rice absorbs the liquid.
6. Remove from heat and cool to room temperature.
7. Slice mango into pieces.
8. Place some rice on plate and top with sliced mango pieces.
9. Poor some coconut milk on top.
**I didn't use as much sugar, but if you want it to be sweeter, add more sugar. I also used a little bit of brown sugar.
1 cup Coconut Milk
1/4 to 1/2 cup Sugar
3 cups cooked sticky rice (1 cup uncooked sticky rice)
1 ripe Filipino Mango
Directions:
1. Soak rice in water for 20 minutes to an hour.
2. Cook rice in pot until it is done. Add water and stir frequently.
3. When rice is done, remove from heat and cover.
4. In another pot, over medium heat, cook coconut milk and sugar until sugar dissolves.
5. Add cooked sticky rice and cook until rice absorbs the liquid.
6. Remove from heat and cool to room temperature.
7. Slice mango into pieces.
8. Place some rice on plate and top with sliced mango pieces.
9. Poor some coconut milk on top.
**I didn't use as much sugar, but if you want it to be sweeter, add more sugar. I also used a little bit of brown sugar.
Sunday, April 6, 2008
Ice Cream Jelly Roll
Ingredients:
1/2 cup all-purpose flour
1 tsp baking powder
4 egg yolks
1/2 tsp vanilla
1/3 cup sugar
4 egg whites
1/2 cup sugar
powder sugar
1/2 cup jelly or jam
Directions:
1. Combine flour and baking powder. Set aside.
2. In mixing bowl, beat egg yolks and vanilla with electric mixer on high speed for 5 minutes or till thick and lemon colored.
3. Gradually add 1/3 cup sugar. Beat on high speed till sugar is nearly dissolved. Wash beaters.
4. In another mixing bolw, beat eg whites on medium speed till soft peaks form.
5. Gradually add 1/2 cup sugar. Beat till stiff peaks form.
6. Fold yolk mixture into beaten egg whites.
7. Sprinkle flour mixture over egg mixture. Fold in gently just till combined.
8. Spread batter evenly into a greased and floured 15X10X1 inch jelly-roll pan.
9. Bake in oven at 375 degrees Fahrenheit for 12-15 minutes or till cake springs back when lightly touched near center.
10. Immediately loosen edges of cake from pan and turn cake onto clean towel sprinkled with powdered sugar.
11. Roll up towel and cake, starting from one of the cake's short sides.
12. Cool on rack. Unroll cake. Remove towel.
13. Spread cake with jelly or jam to within 1 inch of edges.
14. Roll up cake.
For Chocolate Cake Roll: Prepare as above, except reduce flour to 1/3 cup and omit baking powder. Add 1/4 cup unsweetened cocoa powder and 1/4 tsp baking soda to flour.
For Pumpkin Cake Roll: Prepare as above, except add 2 tsp pumpkin pie spice to flour mixture and stir 1/2 cup canned pumpkin into egg yolk and sugar mixture.
**I like to replace the jelly/jam with ice cream. I buy a 1/2 gallon of ice-cream and let it soften. Cut the ice-cream into slices and lay it on the cooled cake. Roll it back up and wrap it in plastic wrap and then in aluminum foil. Then I place it in the freezer so it won't melt.
1/2 cup all-purpose flour
1 tsp baking powder
4 egg yolks
1/2 tsp vanilla
1/3 cup sugar
4 egg whites
1/2 cup sugar
powder sugar
1/2 cup jelly or jam
Directions:
1. Combine flour and baking powder. Set aside.
2. In mixing bowl, beat egg yolks and vanilla with electric mixer on high speed for 5 minutes or till thick and lemon colored.
3. Gradually add 1/3 cup sugar. Beat on high speed till sugar is nearly dissolved. Wash beaters.
4. In another mixing bolw, beat eg whites on medium speed till soft peaks form.
5. Gradually add 1/2 cup sugar. Beat till stiff peaks form.
6. Fold yolk mixture into beaten egg whites.
7. Sprinkle flour mixture over egg mixture. Fold in gently just till combined.
8. Spread batter evenly into a greased and floured 15X10X1 inch jelly-roll pan.
9. Bake in oven at 375 degrees Fahrenheit for 12-15 minutes or till cake springs back when lightly touched near center.
10. Immediately loosen edges of cake from pan and turn cake onto clean towel sprinkled with powdered sugar.
11. Roll up towel and cake, starting from one of the cake's short sides.
12. Cool on rack. Unroll cake. Remove towel.
13. Spread cake with jelly or jam to within 1 inch of edges.
14. Roll up cake.
For Chocolate Cake Roll: Prepare as above, except reduce flour to 1/3 cup and omit baking powder. Add 1/4 cup unsweetened cocoa powder and 1/4 tsp baking soda to flour.
For Pumpkin Cake Roll: Prepare as above, except add 2 tsp pumpkin pie spice to flour mixture and stir 1/2 cup canned pumpkin into egg yolk and sugar mixture.
**I like to replace the jelly/jam with ice cream. I buy a 1/2 gallon of ice-cream and let it soften. Cut the ice-cream into slices and lay it on the cooled cake. Roll it back up and wrap it in plastic wrap and then in aluminum foil. Then I place it in the freezer so it won't melt.
Thursday, February 7, 2008
Chicken Lo Mein
Ingredients:
1/2 lb. spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped PLANTERS COCKTAIL Peanuts
Directions:
1. Cook spaghetti in large saucepan as directed on package. When it is done, drain the spaghetti.
2. While spaghetti is cooking, heat dressing in large nonstick skillet on medium-high heat.
3. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink.
4. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
5. Add chicken mixture, soy sauce, and spaghetti. Mix well.
6. Spoon onto serving platter; sprinkle with cilantro and peanuts.
**I didn't include the cilantro and I used fresh bell peppers and onions. Also, instead of spaghetti, we did try it with rice. I thought it was really good.
1/2 lb. spaghetti, uncooked
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. boneless skinless chicken breasts, cut into strips
2 cloves garlic, minced
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
1/2 cup fat-free reduced-sodium chicken broth
1 Tbsp. peanut butter
1/4 cup lite soy sauce
2 Tbsp. chopped cilantro
2 Tbsp. chopped PLANTERS COCKTAIL Peanuts
Directions:
1. Cook spaghetti in large saucepan as directed on package. When it is done, drain the spaghetti.
2. While spaghetti is cooking, heat dressing in large nonstick skillet on medium-high heat.
3. Add chicken and garlic; stir-fry 3 min. or until chicken is no longer pink.
4. Add peppers, onions, broth and peanut butter; stir-fry an additional 3 to 4 min. or until chicken is cooked through.
5. Add chicken mixture, soy sauce, and spaghetti. Mix well.
6. Spoon onto serving platter; sprinkle with cilantro and peanuts.
**I didn't include the cilantro and I used fresh bell peppers and onions. Also, instead of spaghetti, we did try it with rice. I thought it was really good.
Saturday, January 19, 2008
Honey Mustard and Rosemary Pork Roast
Ingredients:
3/4 cup beef broth (original recipe asks for beer)
1/2 cup dijon mustard
6 TBS honey
1/4 cup olive oil
2 TBS chopped fresh rosemary or 1 TBS dried
2 TBS chopped garlic
1-2 lbs boneless pork loin roast
1/2 cup whipping cream
Directions:
1. Whisk first 6 ingredients to blend and marinate the pork roast (room temperature for 1 hour or refrigerate overnight)
2. Preheat oven to 350 degrees.
3. Transfer pork to rack set in a roasting pan. Roast meat until meat thermometer registers 150 degrees (about 55 minutes.) Let stand for 15 minutes.
4. Strain marinade into heavy medium saucepan. Add cream and juices from the roasting pan.
5. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Salt and pepper to taste.
6. Slice pork and arrange on platter.
7. Drizzle some sauce over the slices and pass the rest.
**I cooked the meat at 425 degrees for about 15 minutes and then at 350 until it was done. Cooking it at a high heat for a few minutes caramelizes it and helps to keep the moisture in. When it was done, I wrapped the meat in tinfoil for 15 minutes before slicing it. This also helps to lock the moisture in to make the meat more tender. If you cut it right away, all the juice will come out and your meat may not be as tender and moist.
3/4 cup beef broth (original recipe asks for beer)
1/2 cup dijon mustard
6 TBS honey
1/4 cup olive oil
2 TBS chopped fresh rosemary or 1 TBS dried
2 TBS chopped garlic
1-2 lbs boneless pork loin roast
1/2 cup whipping cream
Directions:
1. Whisk first 6 ingredients to blend and marinate the pork roast (room temperature for 1 hour or refrigerate overnight)
2. Preheat oven to 350 degrees.
3. Transfer pork to rack set in a roasting pan. Roast meat until meat thermometer registers 150 degrees (about 55 minutes.) Let stand for 15 minutes.
4. Strain marinade into heavy medium saucepan. Add cream and juices from the roasting pan.
5. Boil sauce until reduced to 1 1/2 cups, about 15 minutes. Salt and pepper to taste.
6. Slice pork and arrange on platter.
7. Drizzle some sauce over the slices and pass the rest.
**I cooked the meat at 425 degrees for about 15 minutes and then at 350 until it was done. Cooking it at a high heat for a few minutes caramelizes it and helps to keep the moisture in. When it was done, I wrapped the meat in tinfoil for 15 minutes before slicing it. This also helps to lock the moisture in to make the meat more tender. If you cut it right away, all the juice will come out and your meat may not be as tender and moist.
Sunday, January 13, 2008
Hummus
Ingredients:
2/3 cup dried chickpeas (garbanzos), picked over and rinsed, soaked overnight, and drained
3 cups water
2 cloves garlic
1 bay leaf
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup plus 2 tablespoons sliced green (spring) onion
2 tablespoons sherry vinegar
3 tablespoons chopped fresh cilantro (fresh coriander) or flat leaf parsley
1 teaspoon ground cumin
Directions:
1. In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/2 teaspoon of the salt.
2. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender, 50 to 60 minutes.
3. Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.
4. In a blender or food processor, combine the chickpeas, cooked garlic, olive oil, the 3/4 cup green onion, vinegar, cilantro, cumin and the remaining 1/4 teaspoon salt.
5. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.
6. In a small serving bowl, stir together the chickpea mixture and the remaining 2 tablespoons green onion.
7. Serve immediately, or cover and refrigerate until ready to serve. Makes about 1 1/2 cups.
**I used half apple cider vinegar and half distilled vinegar to replace the sherry vinegar.
2/3 cup dried chickpeas (garbanzos), picked over and rinsed, soaked overnight, and drained
3 cups water
2 cloves garlic
1 bay leaf
3/4 teaspoon salt
1 tablespoon olive oil
3/4 cup plus 2 tablespoons sliced green (spring) onion
2 tablespoons sherry vinegar
3 tablespoons chopped fresh cilantro (fresh coriander) or flat leaf parsley
1 teaspoon ground cumin
Directions:
1. In a large saucepan over high heat, combine the chickpeas, water, garlic cloves, bay leaf and 1/2 teaspoon of the salt.
2. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are very tender, 50 to 60 minutes.
3. Drain and discard the bay leaf, reserving the garlic and 1/2 cup of the cooking liquid.
4. In a blender or food processor, combine the chickpeas, cooked garlic, olive oil, the 3/4 cup green onion, vinegar, cilantro, cumin and the remaining 1/4 teaspoon salt.
5. Process to puree. Add the reserved cooking liquid, 1 tablespoon at a time, until the mixture has the consistency of a thick spread.
6. In a small serving bowl, stir together the chickpea mixture and the remaining 2 tablespoons green onion.
7. Serve immediately, or cover and refrigerate until ready to serve. Makes about 1 1/2 cups.
**I used half apple cider vinegar and half distilled vinegar to replace the sherry vinegar.
