1 cup water
2/3 cup dry milk powder
1 tsp white vinegar
Mix & let set for at least 10 minutes
Thursday, December 24, 2009
Evaporated Skim Milk
For every 1/2 cup of evaporated skim milk needed, combine
1/3 cup nonfat dry milk powder
1/2 cup water
Use as you would evaporated skim milk in a recipe.
1/3 cup nonfat dry milk powder
1/2 cup water
Use as you would evaporated skim milk in a recipe.
Sour Cream
3/4 cup plain fat free yogurt
1/3 cup nonfat dry milk powder
Mix the yogurt & dry milk powder to substitute for sour cream in recipes. The dry milk stabilizes the yogurt and keeps the whey from separating. The dry milk helps to cut the tartness of the yogurt. It's virtually fat-free, and the calcium has been increased by 100 percent.
If the recipe requires heating add 1 tsp. cornstarch to the above.
1/3 cup nonfat dry milk powder
Mix the yogurt & dry milk powder to substitute for sour cream in recipes. The dry milk stabilizes the yogurt and keeps the whey from separating. The dry milk helps to cut the tartness of the yogurt. It's virtually fat-free, and the calcium has been increased by 100 percent.
If the recipe requires heating add 1 tsp. cornstarch to the above.
Sweetened Condensed Milk
1/2 cup cold water
1 1/3 cups Carnation Dry Milk Powder
1/2 cup sugar or sugar substitute
Place cold water in a 2 cup glass measure. Stir in dry milk powder until mixture makes a smooth paste. Cover & microwave on high 45-60 seconds (until mixture is very hot). mix in sugar. Cover and refridgerate for two hours before using.
1 1/3 cups Carnation Dry Milk Powder
1/2 cup sugar or sugar substitute
Place cold water in a 2 cup glass measure. Stir in dry milk powder until mixture makes a smooth paste. Cover & microwave on high 45-60 seconds (until mixture is very hot). mix in sugar. Cover and refridgerate for two hours before using.
Cream Soup Mix taken from Quick & Healthy
This mix is a great nonfat substitute for condensed cream soups in your favorite recipes. Make the larger amount and store it in an air tight container in the fridge. Stir well before using.
Equivalent to 8 cans:
2 c. nonfat dry milk
3/4 c. cornstarch
2 T. dried onion
1/2 tsp. pepper
1 tsp. dried basil
1 tsp. dried thyme
1/4 c. instant chicken bouillon
Equivalent to 1 can:
1/4 cup. nonfat dry milk
1 1/2 T. cornstarch
3/4 tsp. dried onion
dash pepper
1/8 tsp. dried basil
1/8 tsp. dried thyme
1/2 T. instant chicken bouillon
Combine all ingredients and mix well. Use in recipes in place of condensed cream of chicken soup (be sure to follow directions below to reconstitute). Add mushrooms to substitute for condensed cream of mushroom soup.
Stovetop Method: In a glass measuring cup, combine 1/3 cup dry soup mix with 1 1/4 cups cold water. Heat on high for 4-5 minutes, stirring several times, until mixture thickens.
Microwave Method: In a glass measuring cup, combine 1/3 cup dry soup mix with 1 1/4 cups cold water. Heat on high for 4-5 minutes, stirring several times, until mixture thickens.
Equivalent to 8 cans:
2 c. nonfat dry milk
3/4 c. cornstarch
2 T. dried onion
1/2 tsp. pepper
1 tsp. dried basil
1 tsp. dried thyme
1/4 c. instant chicken bouillon
Equivalent to 1 can:
1/4 cup. nonfat dry milk
1 1/2 T. cornstarch
3/4 tsp. dried onion
dash pepper
1/8 tsp. dried basil
1/8 tsp. dried thyme
1/2 T. instant chicken bouillon
Combine all ingredients and mix well. Use in recipes in place of condensed cream of chicken soup (be sure to follow directions below to reconstitute). Add mushrooms to substitute for condensed cream of mushroom soup.
Stovetop Method: In a glass measuring cup, combine 1/3 cup dry soup mix with 1 1/4 cups cold water. Heat on high for 4-5 minutes, stirring several times, until mixture thickens.
Microwave Method: In a glass measuring cup, combine 1/3 cup dry soup mix with 1 1/4 cups cold water. Heat on high for 4-5 minutes, stirring several times, until mixture thickens.
Wednesday, December 23, 2009
Puff Pastry
For the puff pastry:
3 cups (15 oz.) unbleached all-purpose flour
1½ tbsp. sugar
1½ tsp. salt
1½ cups (24 tbsp.) cold unsalted butter, cut into ¼-inch cubes
½ cup plus 1 tbsp. ice water
2 tsp. lemon juice
To make the puff pastry, combine the flour, sugar and salt in the bowl of a food processor fitted with the metal blade; pulse to combine. Add in about a quarter of the butter cubes and process until the butter is in dime-sized pieces, about four 1-second pulses. Add the remaining butter and process to coat the cubes with flour, about two 1-second pulses. Transfer the mixture to a medium size mixing bowl.
Combine the ice water and lemon juice in a small bowl. Add half of the liquid to the flour and butter mixture, and toss just until combined. Keep adding the liquid, 1 tablespoon at a time, until the dough will clump together with your hand. Turn the dough out onto a work surface. The dough will be dry and shaggy at this point.
To fraisage the dough, brace the heel of one hand against the work surface and dragging small portions of the dough forward in short, brisk strokes.
Gather the dough together into a rough mound, using a bench scraper if necessary (I just used my hands.)
Repeat the fraisage a second time.
Press the dough into an 8- by 4-inch rectangle, wrap in plastic, and refrigerate for 1 hour.
Place the dough onto a lightly floured large piece of parchment paper and roll into a 15- by 10-inch rectangle.
Fold the dough lengthwise into thirds.
Starting from the narrow end, loosely roll up the dough into a coil.
Press it to form a 6- by 5-inch rectangle.
Repeat the rolling and folding process once more. Roll the dough out into a 15- by 10-inch rectangle. (If at any point in the rolling and folding process the dough becomes too sticky or difficult to work with, transfer it to a baking sheet or cutting board, cover with plastic wrap, and refrigerate until it becomes workable.)
Fold lengthwise into thirds.
Starting from the narrow end, loosely roll up the dough into a coil.
Press it to form a 6- by 5-inch rectangle. Wrap in plastic wrap and chill for at least 1 hour.
Roll the dough into a 20- by 15-inch rectangle, about 1/8-inch thick. Line 2 baking sheets with parchment paper, trim and cut the dough into twelve 5-inch squares, and place 6 on each sheet. (If they aren’t all perfect squares, it is okay – you can cover it up once you fold them over.) Refrigerate the dough squares while you make the filling.
From: http://annies-eats.com/2009/11/13/flaky-apple-turnovers/
3 cups (15 oz.) unbleached all-purpose flour
1½ tbsp. sugar
1½ tsp. salt
1½ cups (24 tbsp.) cold unsalted butter, cut into ¼-inch cubes
½ cup plus 1 tbsp. ice water
2 tsp. lemon juice
To make the puff pastry, combine the flour, sugar and salt in the bowl of a food processor fitted with the metal blade; pulse to combine. Add in about a quarter of the butter cubes and process until the butter is in dime-sized pieces, about four 1-second pulses. Add the remaining butter and process to coat the cubes with flour, about two 1-second pulses. Transfer the mixture to a medium size mixing bowl.
Combine the ice water and lemon juice in a small bowl. Add half of the liquid to the flour and butter mixture, and toss just until combined. Keep adding the liquid, 1 tablespoon at a time, until the dough will clump together with your hand. Turn the dough out onto a work surface. The dough will be dry and shaggy at this point.
To fraisage the dough, brace the heel of one hand against the work surface and dragging small portions of the dough forward in short, brisk strokes.
Gather the dough together into a rough mound, using a bench scraper if necessary (I just used my hands.)
Repeat the fraisage a second time.
Press the dough into an 8- by 4-inch rectangle, wrap in plastic, and refrigerate for 1 hour.
Place the dough onto a lightly floured large piece of parchment paper and roll into a 15- by 10-inch rectangle.
Fold the dough lengthwise into thirds.
Starting from the narrow end, loosely roll up the dough into a coil.
Press it to form a 6- by 5-inch rectangle.
Repeat the rolling and folding process once more. Roll the dough out into a 15- by 10-inch rectangle. (If at any point in the rolling and folding process the dough becomes too sticky or difficult to work with, transfer it to a baking sheet or cutting board, cover with plastic wrap, and refrigerate until it becomes workable.)
Fold lengthwise into thirds.
Starting from the narrow end, loosely roll up the dough into a coil.
Press it to form a 6- by 5-inch rectangle. Wrap in plastic wrap and chill for at least 1 hour.
Roll the dough into a 20- by 15-inch rectangle, about 1/8-inch thick. Line 2 baking sheets with parchment paper, trim and cut the dough into twelve 5-inch squares, and place 6 on each sheet. (If they aren’t all perfect squares, it is okay – you can cover it up once you fold them over.) Refrigerate the dough squares while you make the filling.
From: http://annies-eats.com/2009/11/13/flaky-apple-turnovers/
Sunday, December 13, 2009
Onion Soup Mix
SCRATCH RECIPE FOR LIPTON ONION SOUP
MIX
8 tsp. dry minced onion
1 tsp. onion powder
4 tsp. beef bouillon or 4 cubes
1/4 tsp. celery salt
Mix with 4 cups water for soup OR use dry with sour cream for dip.
MIX
8 tsp. dry minced onion
1 tsp. onion powder
4 tsp. beef bouillon or 4 cubes
1/4 tsp. celery salt
Mix with 4 cups water for soup OR use dry with sour cream for dip.
Saturday, December 12, 2009
Italian Patty Melts
http://realmomkitchen.com/598/italian-patty-melts/
Italian Patty Melts
* 1 egg
* 1/2 cup spaghetti sauce, divided
* 3 tablespoons seasoned bread crumbs
* 1/4 teaspoon pepper
* 1 pound ground beef
* 4 tablespoons butter, melted
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried parsley flakes
* 1/4 teaspoon garlic powder
* 8 slices Italian bread
* 1/2 cup shredded part-skim mozzarella cheese
1. In a large bowl, combine the egg, 1/4 cup spaghetti sauce, bread crumbs and pepper. Crumble beef over mixture and mix well. Shape into four oval patties; set aside.
2. Combine butter and seasonings; brush over both sides of bread. In a large skillet, toast bread until lightly browned; set aside.
3. In the same skillet, cook patties over medium heat for 4-6 minutes on each side or until no longer pink.
4. Spoon remaining sauce over patties; sprinkle with cheese. Cover and cook for 1 minute or until cheese is melted. Place burgers on four slices of toast; top with remaining toast. Yield: 4 servings.
Italian Patty Melts
* 1 egg
* 1/2 cup spaghetti sauce, divided
* 3 tablespoons seasoned bread crumbs
* 1/4 teaspoon pepper
* 1 pound ground beef
* 4 tablespoons butter, melted
* 1/4 teaspoon dried basil
* 1/4 teaspoon dried parsley flakes
* 1/4 teaspoon garlic powder
* 8 slices Italian bread
* 1/2 cup shredded part-skim mozzarella cheese
1. In a large bowl, combine the egg, 1/4 cup spaghetti sauce, bread crumbs and pepper. Crumble beef over mixture and mix well. Shape into four oval patties; set aside.
2. Combine butter and seasonings; brush over both sides of bread. In a large skillet, toast bread until lightly browned; set aside.
3. In the same skillet, cook patties over medium heat for 4-6 minutes on each side or until no longer pink.
4. Spoon remaining sauce over patties; sprinkle with cheese. Cover and cook for 1 minute or until cheese is melted. Place burgers on four slices of toast; top with remaining toast. Yield: 4 servings.
Red Chile Chicken and Rice with Black Beans
http://annies-eats.com/2009/10/06/red-chile-chicken-and-rice-with-black-beans/
Ingredients:
2 tbsp. canola oil
2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2.5 tbsp. ancho chili powder, divided
1 medium onion, chopped
1 cup long-grain rice
4 cloves garlic, minced
1½ cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
¼ cup green onions, chopped (or 1/3 cup chopped fresh cilantro)
½-1 cup salsa, for serving
Directions:
Heat the oil in large heavy pot over medium-high heat. Season both sides of the chicken breast halves with salt and sprinkle with half of the chili powder. Place the chicken in the hot oil and brown on each side, 2-3 minutes. Remove to a plate, leaving behind as much oil as possible.
Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining chili powder to the pot. Cook for 1 minute, stirring, then add the chicken broth and salt to taste. Stir well. Bring the mixture to a boil, then reduce to a simmer on medium-low heat. Cover and cook for 10 minutes.
Cut the chicken breasts into 1-inch pieces and add them to the pot along with the beans. Recover the pot and allow to cook 12 minutes longer.
Sprinkle the green onions on top of the chicken, beans and rice. Test a grain of rice – it should have no more than a hint of chalkiness at the center. If the rice has the correct texture, replace the cover, remove the pot from the heat and let stand 5-10 minutes. If the rice is not completely cooked yet, cook for 5 minutes longer before covering to let stand.
Fluff the mixture with a fork and serve with salsa.
Ingredients:
2 tbsp. canola oil
2 boneless, skinless chicken breasts, butterflied into halves (4 halves total)
2.5 tbsp. ancho chili powder, divided
1 medium onion, chopped
1 cup long-grain rice
4 cloves garlic, minced
1½ cups chicken broth
1 (15 oz.) can black beans, drained and rinsed
¼ cup green onions, chopped (or 1/3 cup chopped fresh cilantro)
½-1 cup salsa, for serving
Directions:
Heat the oil in large heavy pot over medium-high heat. Season both sides of the chicken breast halves with salt and sprinkle with half of the chili powder. Place the chicken in the hot oil and brown on each side, 2-3 minutes. Remove to a plate, leaving behind as much oil as possible.
Add the onion and rice to the pot. Stir for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining chili powder to the pot. Cook for 1 minute, stirring, then add the chicken broth and salt to taste. Stir well. Bring the mixture to a boil, then reduce to a simmer on medium-low heat. Cover and cook for 10 minutes.
Cut the chicken breasts into 1-inch pieces and add them to the pot along with the beans. Recover the pot and allow to cook 12 minutes longer.
Sprinkle the green onions on top of the chicken, beans and rice. Test a grain of rice – it should have no more than a hint of chalkiness at the center. If the rice has the correct texture, replace the cover, remove the pot from the heat and let stand 5-10 minutes. If the rice is not completely cooked yet, cook for 5 minutes longer before covering to let stand.
Fluff the mixture with a fork and serve with salsa.
Wednesday, December 9, 2009
Nut Crescents
Nut Crescents
Yield: About 30 cookies
Equipment:
Food processor
Stand mixer or hand mixer
Baking sheets
1¼ cups walnut halves
1½ cups all-purpose flour
¼ teaspoon salt
1½ sticks (¾ cup) unsalted butter, room temperature
1½ cups confectioners’ sugar
1 teaspoon pure vanilla extract
1. Preheat the oven to 350°F. Spread walnuts in a single layer on a rimmed baking sheet, and toast until light golden and fragrant, about 8 minutes. Transfer to a plate, and let cool completely. Line two baking sheets with parchment paper.
2. In a food processor, combine ½ cup flour with the toasted nuts, and pulse until the nuts are finely ground. In a medium bowl, whisk together the flour-nut mixture and the remaining 1 cup flour and the salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and ½ cup sugar until light and fluffy, about 2 minutes. Beat in vanilla. With the mixer on low speed, add the flour mixture in two batches, and beat until combined.
4. Roll 1 tablespoon of dough into a 3-inch log. Using your fingers, shape log into a crescent, tapering the ends slightly so that the center is the widest part. Repeat with remaining dough, placing crescents about 1 inch apart on prepared sheets. Freeze or refrigerate until crescents are very firm, about 30 minutes.
5. Bake, rotating sheets halfway through, until the edges of the cookies begin to turn golden, 16 to 18 minutes. Transfer sheets to a wire rack to cool, 5 minutes. Transfer cookies to the rack to cool completely. Place the remaining 1 cup sugar in a shallow bowl and roll cookies in it to coat completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.
(Adapted from Martha Stewart’s Baking Handbook)
Yield: About 30 cookies
Equipment:
Food processor
Stand mixer or hand mixer
Baking sheets
1¼ cups walnut halves
1½ cups all-purpose flour
¼ teaspoon salt
1½ sticks (¾ cup) unsalted butter, room temperature
1½ cups confectioners’ sugar
1 teaspoon pure vanilla extract
1. Preheat the oven to 350°F. Spread walnuts in a single layer on a rimmed baking sheet, and toast until light golden and fragrant, about 8 minutes. Transfer to a plate, and let cool completely. Line two baking sheets with parchment paper.
2. In a food processor, combine ½ cup flour with the toasted nuts, and pulse until the nuts are finely ground. In a medium bowl, whisk together the flour-nut mixture and the remaining 1 cup flour and the salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and ½ cup sugar until light and fluffy, about 2 minutes. Beat in vanilla. With the mixer on low speed, add the flour mixture in two batches, and beat until combined.
4. Roll 1 tablespoon of dough into a 3-inch log. Using your fingers, shape log into a crescent, tapering the ends slightly so that the center is the widest part. Repeat with remaining dough, placing crescents about 1 inch apart on prepared sheets. Freeze or refrigerate until crescents are very firm, about 30 minutes.
5. Bake, rotating sheets halfway through, until the edges of the cookies begin to turn golden, 16 to 18 minutes. Transfer sheets to a wire rack to cool, 5 minutes. Transfer cookies to the rack to cool completely. Place the remaining 1 cup sugar in a shallow bowl and roll cookies in it to coat completely. Cookies can be kept in an airtight container at room temperature for up to 5 days.
(Adapted from Martha Stewart’s Baking Handbook)
Tuesday, December 8, 2009
Quick & Easy Favorites
Spaghetti
Tacos
Chili/Taco Soup
egg noodles, cabbage, and ground beef
Curry
Tuna Casserole
Sheppard's Pie
Chicken Taco Crock Pot
Tacos
Chili/Taco Soup
egg noodles, cabbage, and ground beef
Curry
Tuna Casserole
Sheppard's Pie
Chicken Taco Crock Pot
· Crock Pot Taco Chicken
· Stir Fry
· Fried Cabbage, Noodles, and Ground Beef
· Beans and Cornbread
· Spaghetti
· Enchiladas
· Bean and Burger Pockets (need Naan)
· Hot Dogs
· Peanut Butter and Jelly
· Beans and Rice
· Pancakes
· Waffles
· Macaroni and Cheese
· Tune Casserole
· Pork Loin
· Roast
· Frozen Pizza
· Hawaiian Haystacks
· Chicken Pot Pie
· Chili/Taco Soup
· Creamy Chicken Noddle Soup
· Roasted Whole Chicken
· Herbed Chicken Nuggets
· Thai Chicken with Peanut Sauce
· Fran’s Thai Style Beef/Chicken Curry
· Taco Casserole
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