Homemade Lemon Curd

Lemon Curd (microwave easy and can be frozen)

Servings: 1 1/2 cups
Prep time: 10 min
Cook time: 5 min
Total time: 15 min


Ingredients:
6 Tbsp. butter
3/4 c. sugar
2 tsp grated lemon rind (1 medium)
1/4 cup lemon juice (one medium)
3 eggs, beaten


Directions:
Place butter in a large glass measure or bowl. Microwave on high for 10 seconds (see note) or until butter is soft but not melted. Stir or whisk in sugar, lemon rind and juice. Add eggs and blend well. Cover with waxed paper and microwave on high for 3 minutes, stirring every minute.

Port mixture into sterilized container, cover and let cool. Curd thickens upon standing. Makes 1 1/2 cups.

For immediate use: refrigerate up to 1 week.

Longer storage: Place in freezer container, leaving 1-inch head space (I use plastic style bathroom cups so I can thaw just what I want to use and allow about 1/2 inch space). When frozen, consider a vacuum sealing method of extending life up to 3 months to ward off ice crystals.

Variations: For honey base curd, substitute 1/2 c. honey for the sugar. Cook as directed. For Lime or Orange Curd substitute appropriate fruit and juice and proceed as directed.

Note: In microwaves of less than 600 watts, increase cooking times about 15 percent.

Honey Date Muffins

Honey Date Muffins from scratch

1 1/2 cups baking mix
1 Tbs instant vanilla pudding mix
1/4 cup granulated sugar
1 tsp baking powder
1/4 cup butter, softened
1/2 cup milk
1 egg
1/4 cup honey
3/4 cup dates, chopped

Preheat oven to 350 F.. Grease muffin pan.(12 cup size) or line with paper liners. Use cooking spray and spray liners.

Combine all dry ingredients, Add butter and mix well. MIxture should be crumbly. Add milk, egg, honey and chopped dates into mixture.Stir well. Spoon into muffin pan, 3/4 full. Bake for 15 to 18 minutes or until golden brown. Serve warm with butter or margarine. Toasted pecans or even walnuts would be a nice addition to this muffin. It takes 5 minutes to prepare. This is a 1970's recipe. Double recipe to make and bake 24 muffins.

Baked Butternut Squash

Lotsa squash sitting on my counter. Usually I just bake it and mash it w butter, salt and pepper. But this time, after using one of them to make squash fries, I'm going to try 2 different recipes:


BUTTERNUT SQUASH BAKE

2 c. cooked, mashed butternut squash
1/3 c. honey
2 eggs, beaten
1/3 c. orange juice
1/3 c. nonfat dry milk powder
1/2 c. chopped pecans
2 tbsp. melted butter

Combine all ingredients and mix well. Pour into a greased 1 1/2-quart oven- proof casserole dish. Bake at 350 degrees until set, about 1 hour to 1 1/2 hours. (Test by inserting a knife into the squash - it is set when knife comes out clean.



Or another version:

2 cups mashed butternut squash
2 cups flavored bread crumbs, gluten free
1 cup vegetable broth
1 cup chopped onions
2 egg beaters
1/4 teaspoon salt
a pinch of black pepper
a teaspoon sugar
4 tablespoons oil


Bake the squash at 350 degrees for an hour.
Remove from oven and cut squash on a large plate or serving dish.
Scoop out the pits and remove squash meat from shell
Mash the squash (or use half the squash and kept the other for a vegetable stew)
Place squash in a large bowl.
Add crumbs, soup, and onions and stir well.
Add the remaining ingredients and stir.
Grease a one quart casserole and bake at 350 degrees for 40 minutes.
Looks delicious. Thinking of serving it on a plate by flipping it out, turning the pan upside down on the plate.

Lemon Pepper Tempeh Bites

Lemon Pepper Tempeh Bites

Total time: 8-10 minutes

Ingredients:
1 loaf of French bread*
olive oil
1 head of romaine lettuce, shredded
1 cucumber, shaved paper thin
vegenaise (vegan mayo)
1 box of lemon pepper marinated tempeh strips (these are the kind I used: http://www.tofurky.com/tempehproducts/marinated_strips.html)
1-2 roma tomatoes, seeded and diced very small(optional)

*whole wheat French bread works wonderfully for this



Directions:
Cut the loaf of French bread into thin diagonal slices. Drizzle 1/2 teaspoon olive oil onto each slice. Toast the slices in the oven or toaster oven until lightly browned. Once the slices are toasted, spread a generous amount of vegenaise onto each slice.

Top each slice of bread with a few shreds of romaine and 1-2 shaved pieces of cucumber. Cut the tempeh strips into small, 1/2 inch pieces and arrange 2-3 pieces on top of each appetizer. If using diced tomato, arrange a few dices on top of the tempeh to add color.

A Very Whiskey Thanksgiving

And of course I will NOT be using the whiskey. I'll be substituting sparkling apple juice with a touch of vanilla instead :) For 2 tablespoons bourbon, substitute the following: 1 to 2 teaspoons vanilla extract, sparkling apple cider, sparkling cranberry juice, or sparkling grape juice.

Whiskey Glazed Carrots

INGREDIENTS:

* 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
* 1 stick Butter
* ½ cup Jack Daniels Or Other Whiskey
* ¾ to 1 Cup Brown Sugar
* ½ to 1 teaspoon Salt
* Freshly Ground Pepper (to Taste)

PREPARATION INSTRUCTIONS:

Melt 1 tablespoon butter in a large skillet over very high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet and set aside on a plate.

Turn off heat. Pour whiskey into skillet, then turn heat to medium. Allow whiskey to evaporate 30 seconds. Add remaining butter. When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is nice and thick, about 5 to 8 more minutes.

Pour onto a platter and serve immediately. Sprinkle with chopped chives.



Pear Crisp with Whiskey Cream Sauce

FILLING INGREDIENTS:

* 4 whole (to 5) Large Pears (Bosc pears work well)
* ⅔ cups Sugar
* ¼ teaspoons Salt
* 1 to 2 tablespoons whiskey

TOPPING INGREDIENTS

* 1-½ cup All-purpose Flour
* ⅓ cups Sugar
* ⅓ cups Firmly Packed Brown Sugar
* ½ teaspoons Cinnamon
* ½ cups Pecans, Very Finely Chopped
* 1 stick Butter, Melted

PREPARATION INSTRUCTIONS:

Preheat oven to 350 degrees.
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt, and 1 to 2 tablespoons whiskey. Set aside.
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together. Drizzle melted butter gradually, stirring with a fork as you go until all combined. Mixture should be very clumpy.
Pour pears into a baking dish; top with crumb topping.
Bake at 350 degrees for 30 minutes.
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with whiskey cream sauce.

Whiskey Cream Sauce:

* 1/2 cup sugar
* 1 stick butter
* 1/2 cup cream
* 1/4 cup Jack Daniels

Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Turn off heat. Pour, warm, over the individual servings of bread pudding.

Also going to be doing a dinner roast wrapped in chive and onion cream cheese and phyllo dough. Should be a nice presentation -- wish me luck! :)

Oven Roasted Tom Tofu :)

Oven Roasted Tom Tofu*


1 pound regular tofu (firm), rinsed and patted dry

Marinade:

3/4 cup water
3 tablespoon soy sauce
3 tablespoon nutritional yeast
1/2 teaspoon poultry seasoning
1/2 teaspoon ground coriander
1/2 teaspoon onion granules
1/2 teaspoon garlic granules

Coating Mix:
1/2 cup whole wheat pastry flour
1/4 cup yellow cornmeal
1/4 cup nutritional yeast flakes
1/2 teaspoon onion granules
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Directions:

Cut the tofu into 1/2-inch-thick slices, and place them in a wide, shallow mixing bowl.

Place all the ingredients for the marinade in small mixing bowl and whisk them together.
Pour the marinade over the tofu, spooning it over each slice.
Turn the slices over so that all sides are coated well with the marinade.
Cover bowl and place in refrigerator.
Let tofu marinate for several hours or overnight, turning slices over occasionally.
When you are ready to cook the tofu, place the ingredients for coating mix in a shallow mixing bowl, and stir well.
Preheat oven to 400 degrees.
Mist a baking sheet with nonstick cooking spray, and set aside.

Remove each slice of tofu from the marinade, and dredge it in the coating mix, covering it well all over.
Place tofu on baking sheet.
Mist the tops lightly with nonstick cooking spray.
Bake the tofu until the bottoms are golden brown, about 15 minutes.
Turn slices over, and bake until other sides are golden brown.


Makes about 8 slices (4 servings).

Homemade Grenadine

No high-fructose corn syrup in this one. SOLD.

Grenadine is a syrup flavored with pomegranates. It may or may not contain alcohol. You can easily make your own non-alcoholic grenadine syrup at home with this recipe.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:

* 2-1/4 pounds pomegranates
* 1 pint water
* Sugar, see instructions
* Red food coloring, optional

Preparation:
Separate the pomegranate seeds from the membranes and skin. In a heavy saucepan, cover pomegranate seeds with 1 pint of water and simmer, stirring until juice sacs release their juice, about 5 minutes. Pour through a cheesecloth-layered sieve into a bowl, pressing the juice from the seeds. Discard seeds.

Measure the strained pomegranate juice and add an equal amount of sugar. Pour into saucepan and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Cool to room temperature. Add food coloring, if using. Pour into a decorative stoppered bottle.

Use grenadine syrup in children's drinks like Shirley Temple or Roy Rogers, in mocktails, desserts, marinades, and other general recipes.

Crock pot dressing

I'm gonna change this up and make it vegan with a homemade gravy/cream sauce in place of the can of COM. Might go ahead and try to swap flax for the eggs.

CROCKPOT STUFFING
2 c. chopped onion
2 c. chopped celery
1/4 c. dried parsley
1 c. margarine
1 (14 oz.) pkg. seasoned stuffing
2 (4 oz.) cans mushrooms
1 can cream of mushroom soup
1 can cream of celery soup
2 beaten eggs
3-3 1/2 c. chicken broth

Sauté onion, celery, parsley and butter. In a large bowl put stuffing, mushrooms and sautéed onion, celery and parsley. Combine mushroom and celery soups, eggs and chicken broth. Mix everything together. Put in a 3 1/2 quart crock pot. Cook on high for 45 minutes. Then on low for 4-8 hours. Serves 10-12.

Getting ready for the holidays...

Notice to all: there might be a sudden influx of recipes coming through here in the next week or so. Some I've tried and some are on my to-try list :) I told you guys long ago that this blog is merely my 'thinking aloud' kitchen. I'm finding some wonderful idea; tweaking them is going to be fun! :)

So we start with Cashew Loaf for the Crock Pot


Mix in a bowl:

*3/4 cup raw cashews, chopped
*1 1/2 cups soy or nut milk
*1/4 cup dried onion, or 1 onion, diced
*1 cup fresh whole-wheat bread crumbs
*2 Tbsp. Bragg's Liquid Aminos (to replace soy sauce)
*1/2 tsp. salt
*1/2 tsp. dried garlic granules, or 1 clove fresh garlic
*2 Tbsp. dried parsley
*1/2 tsp. celery salt
*1 1/4 cups quick oats
*1 cup water

Spray the Crock-Pot with cooking spray and put the loaf mixture into it. Cook on low heat all day.

Servings: 8
Calories: 200

Low carb veggie chicken and dumplings

Let me attack the dumplings first. I have a cpl options for you.

1. Just a tip -- if you're making just enough for one sitting and you are in need of a quickie short-cut, get yourself a pkg of ww tortillas from the store. Cut them in half, and then cut them in strips. Drop the strips into boiling broth and they will plump up just like dumplings! FYI, the "dumplings" will dissolve into the broth after an hour or so when you reheat it, there will be no more "dumplings". Just know the broth will be very thick! :) Add as many strips of tortillas that you think you'll eat at that one meal and add them right at the end.

2. Low carb bread mix for the bread machine (carbolite or ketogenics). In small bowl mix 1 beaten egg with 2 Tbs heavy cream and 1/4 cup of additional water. In a large bowl, empty bread machine mix and add egg/cream mixture and stir. Continue adding water a little at a time until you have a stiff but moist dough. Drop by 2 Tbs size "dumplings" into bubbling broth, keeping dough balls separate in the broth until each rises and forms. Once all dough is into broth, cook an additional 5 minutes and serve in big bowls with your chicken mixture. This recipe yields 8 servings; about 6 carb grams per serving.

The Chicken Sauce
Ingredients:

1 qt no-chix broth (I like the taste of the Imagine brand)
1 c water
1/4 c butter
1/4 c finely-chopped onion
1/4 c finely-chopped carrot
1/2 c finely-chopped celery
1/2 c chopped fresh mushrooms
salt, to taste
freshly-ground black pepper, to taste
1 pinch sage
1 tsp dried parsley
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp minced garlic
1 1/2 cup diced cooked veggie chicken or turkey

Add all ingredients ,except the chix, to large soup pot and allow to boil until onions, carrots, celery and mushrooms are semi-soft. Add diced chicken or turkey and boil an additional 10 minutes.