Food Updates

Wednesday, December 13, 2006

Cookie Dough and Potatoes

Today the most delightful things happened! About three weeks ago, I made chocolate chip cookies. My mom told me that you could freeze some of the dough already in balls and then cook it immediately from the oven--so if you just want one or two cookies, you can do that. I thought I had eaten all of the cookies already, but I opened my freezer and was amazed to find two balls of dough still there! I then ate them raw. I thought about making more cookies, but as usual, I had no chocolate chips. It is hard to keep chocolate chips around ...

I feel like I should share a recipe, since that's what Sarah wants. Ooh, I have a good potato recipe I just got from my mom. It is quite tasty, much better than regular baked potatoes.

Crispy Baked Potatoes
Start to finish - 35 minutes

2 medium baking potatoes.
2 tablespoons margarine or butter, melted
1/4 teaspoon seasoned salt or garlic salt
1/8 teaspoon pepper
Optional: Dairy sour cream, sour cream dip with chives, or plain yogurt

Scrub potatoes thoroughly with a vegetable brush. Cut potatoes in half lengthwise.

In an 11x7 or 9x9 inch baking pan, combine melted margarine or butter, seasoned salt or garlic salt, and pepper.

Place potatoes, cut side down, in margarine or butter mixture. Bake in a 450 degree oven for 25 to 30 minutes or till tender and cut sides of potatoes are browned and crispy. Lift out with a spatula. If desired, serve with sour cream, sour cream dip, or yogurt. Serves 2.

Thursday, December 07, 2006

Lepkuchen Cookies

This recipe has been in my family for generations. I don't think I've ever gone a Christmas without consuming at least on Lepkuchen Cookie. Here's the recipe for a half batch (which makes about 100 cookies):

HALF BATCH

3/4 cup gran. Sugar
5 cups (that’s right-5) flour
1/2 teas. Salt
1 teas. Baking Soda
1/2 Tbs. Cinnamon
1/2 teas. Cloves
1/2 teas. Cardomen (kind of hard to find)

Mix the above together and make a hole in the center to which add the following:

Grated rind and juice of 1/2 lemon, 1/4 cup warm water, 1 egg, 1/2 pt. (1 cup) molasses heated with 1/2 cup shortening until dissolved.

Mix all together until you have a very firm dough (at some point stop mixing with a spoon and use your hands. I broke a spoon last year because I didn't know this and just kept stirring.). More flour may be added. Let stand overnight (I put it in the refrigerator because it has eggs in it, but you’ll have to let it warm up for a while when you take it out of the fridge the next day).

Roll out thin (between ¼ and ⅛ inch, use LOTS of flour so that it doesn’t stick), cut out cookie shapes, bake until lightly brown (somewhere between 5 and 10 minutes, depending on how crispy you like them and how thinly you rolled them out). Bake at 350°.

Decorate with frosting if desired. In my family we use cake decorating bags and a round tip... but don't use Pillsbury frosting (or whipped with any brand), because it won't solidify.

Tuesday, November 28, 2006

Puppy Chow

My roommate and I, in celebration of Christmakkuh, have decided to bake a ton of cookies and sweets this week. We decided to start out with something easy, so we made puppy chow. She had actually never had it before. I became concerned that others were equally deprived of the joys that puppy chow can bring, so I thought I'd share the recipe.

9 cups of Rice Chex (almost a whole box)
1/2 cup peanut butter (smooth is better)
1 cup chocolate chips
1 stick of margarine or butter
2 cups powdered sugar (packed)

Melt butter, chips and peanut butter together in a pan. Pour mixtrue over Chex in a large bowl and stir until cereal is well coated. Place powdered sugar in a paper bag. (We used a paper grocery bag, but we should have double bagged it because once we started shaking it up powdered sugar was flying everywhere.) Pour in cereal mixture. Shake vigorously! Cereal should be white when you're done.
Grab some milk and enjoy!!

Saturday, November 11, 2006

Tomatoes

I am really tired of people telling me that a tomato is a fruit "because it has seeds." (This came up most recently while discussing the Food Pyramid in my Introduction to Teaching class, but it has come up before.) Now, a tomato may very well be a fruit. I really have no idea. However, the presence of seeds cannot be the defining factor between fruits and vegetables because every fruit and every vegetable has the ability to have seeds; that's how they're replanted! Has anyone ever cut open a green pepper? It certainly has seeds, but it is not a fruit! How about eaten a corn kernel? That itself is a seed! Have you eaten a cucumber? Vegetables have seeds, too.

Thursday, October 26, 2006

Pasta Pizza Casserole

This dish is delicious. It also only requires ingredients that I almost always have anyway.

1/2 box spaghetti
2 eggs
1/2 cup milk
1 jar regular marinara sauce
Lots of shredded cheese
Your favorite pizza toppings

Cook the spaghetti.
Beat the eggs with the milk in a separate bowl.
Drain the pasta then return to original pot.
Stir in the eggs and milk and mix thoroughly.
Put the mixture into an oven dish (it makes a lot, so I used two dishes).
Then cover the pasta with the marinara sauce.
Cover the marinara sauce liberally with shredded cheese.
Put your pizza fixings on the top (I suggest pepperoni or olives).
Then bake in the oven for 12-15 min at 350 degrees.

Tuesday, October 10, 2006

Green Tomatoes

I recently bought some green tomatoes at the farmer's market. I wasn't really sure what to do with them, and all of the recipes I found on the internet required ingredients that were too rarely used to be found in my kitchen (i.e. flour), so I improvised.

Slice one green tomato about 1/2-1/4.
Pour some oil onto a frying pan and cook the slices of tomatoes on med hi. Salt and pepper to taste. Flip them occaisionally. They should turn brown on both sides.
When they're done cooking you should be able to cut them into smaller chunks with a spatula.
Then eat them.

They're also very good when added to pasta.

WARNING: If you don't like green tomatoes, you won't like this recipe. I like green tomatoes, but you might not.

Sunday, October 08, 2006

My mom would never let me eat anything that had a lot of dye in it, so if I had known that tye-dyed bread existed, I never would have been able to try it.

My sister and I made beef stroganoff. I didn't think it tasted great. The recipe used Worcestershire sauce, Sherry, sour cream, and some other stuff. It was just a little weird, and the color of the sauce didn't look like any Stroganoff sauce I've ever seen. It was pink because of the tomato paste.

In other news, I <3 Vivaldi.