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[personal profile] longslowaccident
I have some recipes collected that I've torn out of magazines and newspapers and whatever. I'll probably end up losing them, so I'm going to type up and post them, and anyone else can try them too.

Included:
Salmon, Red Pepper, and Green Bean Salad
Adobo-Glazed Mini Turkey Loaves
Sweet Potato Shepard's Pie
Pink Lemonade Cookie Pops
And something my brother makes I made him write me the recipe for. It has like oats and peanut butter and flax seed and stuff.


Salmon, Red Pepper, and Green Bean Salad

Ingredients:
~3 tablespoons red wine vinegar
~3 tablespoons extra-virgin olive oil
~1 tablespoon Dijon mustard
~1/2 teaspoon salt
~1/4 teaspoon ground black pepper
~9 ounce package frozen Italian green beans
~1 pound pre-cooked diced red potatoes (what is that shit, cook them yourself
~1 medium red bell pepper, cored and cut into thin strips
~1/4 cup coarsely chopped pitted black olives
~6 ounce can salmon, squeezed dry and coarsely flaked

Directions:
~In a small bowl, whisk together the vinegar, olive oil, mustard, salt and pepper, set aside.
~Using a microwave, thaw but don't cook the green beans (or use canned or something). Alternatively, the beans can be thawed under cold running water. Squeeze gently to remove excess moisture.
~In a large bowl, combine the green beans, potatoes, bell pepper, olives, and salmon. Add the dressing and toss gently to combine. Serve immediately or cover and refridgerate until serving time.



Adobo-Glazed Mini Turkey Loaves
(yield 7 loaves, 3 1/2 servings)

Loaves:
~1 slice light wheat bread, cut into 1/2 inch pieces
~1/4 cup unsweetened almond milk
~1/2 lb ground turkey (dark meat)
~1/2 cup diced onion and garlic
~1/2 cup broccoli and sliced red bell pepper
~1/2 cup frozen peas
~2 egg whites
~4 1/2 teaspoon tomato paste
~4 1/1 teaspoon Worcestershire sauce
~1 teaspoon black pepper
~1/2 teaspoon dry mustard
~1/2 teaspoon chili powder

Glaze:
~3 tablespoon tomato paste
~2 tablespoon adobo sauce (wtf is that)
~1 teaspoon honey
~3 tablespoon low-sodium chicken broth
~juice from 1/2 a lime
~/2 teaspoon salt

Directions:
~Soak bread and milk in a bowl from 10 minutes. Combine remaining loaf ingredients in another bowl; add bread and milk, mix well. Scoop 1/3 cup of mixture into each of 7 nonstick muffin tin cups. Bake 10 minutes.
~While loaves bake, prepare glaze by combining all glaze ingredients in a bowl.
~Spread 1 tablespoon glaze on each loaf. Continue to bake until internal temperature reaches 160--15 to 20 minutes more.
~Remove loaves from oven, let cool. If not serving immediately, cover and refridgerate or freeze. To reheat, microwave on high 3 minutes or bake at 375 for 30 minutes.


Sweet Potato Shepard's Pie
(serves 2)

Filling:
~3 Adobo-Glazed Mini Turkey loaves, mashed
~1 cup broccoli and red bell pepper
~1 chipotle chili, diced
~1 tablespoon adobo sauce
~1 teaspoon salt
~1/2 teaspoon black pepper

Topping:
~1 1/2 cups mashed sweet potatoes
~1/2 cup diced onion and garlic
~1 teaspoon light butter
~1/4 teaspoon salt
~1/4 teaspoon black pepper
~1/2 cup chives, coarsely chopped

Directions:
~Combine all filling ingredients in a bowl, mix well. Spead in a 10" pie plate.
~Combine all topping ingredients except chives in a bowl. Spread on top of filling. If not serving immediately, cover and freeze.
Or bake at 400 until the top browns, about 20 minutes. Garnish with chives. To reheat, microwave on high 4 minutes or bake at 400 for 25 minutes.



Iced Pink Lemonade Cookie Pops

Ingredients:
~3 cups AP flour
~1 teaspoon baking soda
~1/2 teaspoon salt
~1 12 ounce can frozen pink lemonade concentrade, thawed, 1 1/2 cups (reserve 1/2 cup for icing)
~8 drops red food colouring
~1 cup (2 sticks) unsalted butter, softened
~1 1/4 cups granulated sugar
~2 large eggs
~2 teaspoon grated lemon zest
~48 4 1/2-6 inch lollipop sticks

~1/2 cup reserved thawked pink lemonade concentrate
~1/2 teaspoon lemon zest
~2 cups confectioner's sugar
~Sifted coarse white decorating sugar

Directions:
~Whisk together flour, baking soda, and salt in a medium bowl. Combine 1 cup of the lemonade concentrate with food colouring in a small bowl. Beat butter and granulated sugar in a large mixer bowl on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture alternately with the lemonade mixture. Mix until just combined, stir in zest. Cover, refridgerate until firm, 3 hours or overnight (dough will be sticky).
~Place oven racks in upper and lower third of the oven. Heat oven to 350. Line 4 large baking sheets with parchment or nonstick foil. Flour hands, then roll one rounded tablespoon of dough at a time into smooth balls. Place 12 balls no each prepared baking sheet, six inches apart. Insert a lollipop stick into the top of each cookie, about 3/4 of the way through. Gently flatten balls about halfway. Bake 10 to 12 minutes, or until edges are slightly browned. Cool five minutes, then transfer to wire rack to cook completely before icing.
~Beat reserved 1/2 cup lemonade concentrade, lemon zest, and confectioner's sugar in a mixer bowl on medium speed until smooth. Spread icing on cookies. When icing is almost set, sprinkle with coarse white decorating sugar.


And the recipe from Eric.

~2 cups oatmeal
~1 1/2 cups bran
~1/2 cup sugar
~1/4 cup flax seeds

~1/2 cup honey
~1 cup chunky peanut butter
~2 tablespoons butter

~Combine oatmeal, bran, sugar and flax seeds in a large bowl.
~Melt honey, peanut butter, and butter in a microwave safe bowl.
~Mix wet and dry ingredients, preheat oven for 350. Lightly grease 9x13 baking pan, press "batter" into pan and bake for 20 minutes or until dry.
~Cool before cutting, store remainder in airtight container.



Today I finally finished a scene for my story that's kind of important, so I hope anyone interested will check that out. Dustin and I went on a drive to look at the changing leaves, and I got some pictures I might post tomorrow. We were worried we might have to take Emmy to the doctor tomorrow since her cough is still pretty bad, but she didn't have a fever the whole night. Tomorrow I get to be off work in time to come home before Dustin has to leave, so we don't have to worry about sending her to daycare or to my mom's, so that's good. Hopefully she'll be getting over it by the time I get home. Fingers crossed no overtime announced tomorrow for the rest of the week, but I expect it will be. Still, a seven-hour day tomorrow is quite nice after working five hours more than that for the past several weeks. I won't have to go to bed at 10:30 tonight, or get up at 5:15 tomorrow, and that's something.

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gandolforf

September 2010

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