Recipes
Homemade Finger Paint ( from my cousin, Andrea)
3T. sugar
1/2 t. salt
1/2 c. cornstarch
2 c. water
Combine ingredients in small saucepan. Warm until mixture thickens. Cool and pour in containers. Add food coloring to create colors.
Combination Fried Rice ( Wholesome Kitchen by Ross Dobson)
1/3 cup peanut oil
4 eggs, beaten
16 raw jumbo shrimp, peeled and deveined
3 garlic cloves, minced
1 T. grated fresh ginger
1 onion, thinly grated
2 bacon slices, chopped
1 cup fresh beansprouts
1 t. white sugar
6 cups cooked white or brown rice ( long grain)
4 shallots, thinly sliced
1T. oyster sauce
1-2 T. light soy sauce
1/2 t. seasame oil
1/4 t. ground white pepper
Heat half of the oil in a wok or very large skillet set over high heat, carefully swirling the wok around to coat the sides in the oil. When smoking hot , add the beaten eggs. Let the eggs sizzle in the oil. When puffed around the edges, use a large wooden spoon to slowly stir the eggs until they are just set. Tip the eggs onto a chopping board. Let cool and roughly chop.
Add the remaining oil to the wok and heat. When smoking hot add the shrimp and stir-fry for 2-3 minutes, until pink. Remove from the wok, leaving the oil in the wok to reheat.
Add the garlic, ginger, onion, and bacon to the work and stir-fry for 2-3 minutes, until onion is golden and the bacon staring to crisp. Add the beansprouts and sugar and stir-fry for a just a few seconds to combine and until the beansprouts have wilted.
Add the rice, shallots, oyster sauce, soy sauce, seasame oil, and pepper to the wok and stir-fry for 2-3 minutes, until well combined and the rice has heated through. Add the eggs and shrimp to the wok, stir well to combine and serve immediately.
SERVES 4
Chipotle Lime Tempah Tacos with Fire-Roasted Salsa ( Peas and Thank You by Sarah Matheny)
Marinade:
2 T. canned chipotle in adobo sauce plus 1/4 cup sauce reserved
1/4 cup water
1/4 cup lime juice
Tacos:
2 8-ounce packages of organic tempeh
1 package of organic taco shells
1 t. salt
2 t. coriander
2 t. cumin
3 T. agave
1.5 T reduced-sodium soy sauce
Trimmings:
Lettuce, Tomato, Salsa, olives, sour cream, and cheese
Pizza Recipe (from a previous post)
Pizza Dough- (courtesy of Mario Batali, Molto Gusto: Easy Italian Cooking pg. 183) Why mess with a master? We love all things Mario in this house!
Ingredients:
Pizza dough recipe
Feta Cheese (crumbled)
Mozzarella & Provolone Cheese ( shredded)
2 medium vine ripened tomatoes
1 sprig of fresh basil- remove leaves and rough chop
3 cloves garlic- minced
dried crushed Oregano
Olive Oil
Preheat oven to 425 degrees
Make pizza dough according to cookbook directions minus the cooking part. Sprinkle cornmeal on cooking sheet or pizza pan. Roll out dough on counter-top and then form into shape of pan ( pizza round or cookie sheet rectangle). Place dough on sheet or pan and place in oven for about 10 minutes to crisp up dough. ( it may be less, watch the cooking)
Now the fun part, sprinkle /add as much crumbled feta and mozzarella/provolone as you desire. Slice tomatoes and arrange on top of cheese. Sprinkle minced garlic, basil, and oregano on top of pizza. Drizzle olive oil on top of pizza. Place oven for 20-25 minutes or cooked. Enjoy!
Bread Recipe ( courtesy of my mother in law, Lynelle Shaw)
5-6 cups of flour ( all purpose, unbleached bread flour, whole wheat- part of this can be oatmeal, wheat germ, or whatever you like)
2t. salt
2.5 cups water ( very warm, 110 degrees)
2 pkg. yeast
4 T. olive oil
Preheat oven to 410 degrees
in a very large bowl mix flour & salt- make a large well and add very warm water- add yeast and let the yeast do its job for about 10 minutes. Stir gently- by slowly incorporating flour. Add 4T. of olive oil slowly to the bowl. The best way to do this is by using your hands. Stir, fold and gradually incorporate all of the flour- knead bread in the bowl/ or on a floured counter top- put in bowl that has been coated in olive oil. Cover with cloth and let rise in a warm area (about 1-2 hours) - punch down and let rise again for 1 hour. Knead and form dough into loaf form and place on parchment lined cookie sheet or in shortening coated bread pan. Allow to rise for about 30 minutes before placing in oven. Cook and allow to cool after removing from oven. Enjoy!
3T. sugar
1/2 t. salt
1/2 c. cornstarch
2 c. water
Combine ingredients in small saucepan. Warm until mixture thickens. Cool and pour in containers. Add food coloring to create colors.
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| Disclaimer: we have yet to use them because Mama needs to buy freezer paper |
Combination Fried Rice ( Wholesome Kitchen by Ross Dobson)
1/3 cup peanut oil
4 eggs, beaten
16 raw jumbo shrimp, peeled and deveined
3 garlic cloves, minced
1 T. grated fresh ginger
1 onion, thinly grated
2 bacon slices, chopped
1 cup fresh beansprouts
1 t. white sugar
6 cups cooked white or brown rice ( long grain)
4 shallots, thinly sliced
1T. oyster sauce
1-2 T. light soy sauce
1/2 t. seasame oil
1/4 t. ground white pepper
Heat half of the oil in a wok or very large skillet set over high heat, carefully swirling the wok around to coat the sides in the oil. When smoking hot , add the beaten eggs. Let the eggs sizzle in the oil. When puffed around the edges, use a large wooden spoon to slowly stir the eggs until they are just set. Tip the eggs onto a chopping board. Let cool and roughly chop.
Add the remaining oil to the wok and heat. When smoking hot add the shrimp and stir-fry for 2-3 minutes, until pink. Remove from the wok, leaving the oil in the wok to reheat.
Add the garlic, ginger, onion, and bacon to the work and stir-fry for 2-3 minutes, until onion is golden and the bacon staring to crisp. Add the beansprouts and sugar and stir-fry for a just a few seconds to combine and until the beansprouts have wilted.
Add the rice, shallots, oyster sauce, soy sauce, seasame oil, and pepper to the wok and stir-fry for 2-3 minutes, until well combined and the rice has heated through. Add the eggs and shrimp to the wok, stir well to combine and serve immediately.
SERVES 4
Chipotle Lime Tempah Tacos with Fire-Roasted Salsa ( Peas and Thank You by Sarah Matheny)
Marinade:
2 T. canned chipotle in adobo sauce plus 1/4 cup sauce reserved
1/4 cup water
1/4 cup lime juice
Tacos:
2 8-ounce packages of organic tempeh
1 package of organic taco shells
1 t. salt
2 t. coriander
2 t. cumin
3 T. agave
1.5 T reduced-sodium soy sauce
Trimmings:
Lettuce, Tomato, Salsa, olives, sour cream, and cheese
Directions:
1. Blend all marinade ingredients in a blender or food processor until smooth
2. Using a hand grater or a food processor, grate tempeh until it resembles the texture of ground beef. Add tempeh to marinade and combine well. Allow to marinate for several hours or overnight
3. Place skillet sprayed with cooking spray over medium-high heat and saute tempeh until heated through and slightly toasted. ( 4-5 minutes)
4. Warm taco shells according to package directions and fill with spoonfuls of the tempeh.
5. Pass desired trimmings at the table
Pizza Recipe (from a previous post)
Pizza Dough- (courtesy of Mario Batali, Molto Gusto: Easy Italian Cooking pg. 183) Why mess with a master? We love all things Mario in this house!
Ingredients:
Pizza dough recipe
Feta Cheese (crumbled)
Mozzarella & Provolone Cheese ( shredded)
2 medium vine ripened tomatoes
1 sprig of fresh basil- remove leaves and rough chop
3 cloves garlic- minced
dried crushed Oregano
Olive Oil
Preheat oven to 425 degrees
Make pizza dough according to cookbook directions minus the cooking part. Sprinkle cornmeal on cooking sheet or pizza pan. Roll out dough on counter-top and then form into shape of pan ( pizza round or cookie sheet rectangle). Place dough on sheet or pan and place in oven for about 10 minutes to crisp up dough. ( it may be less, watch the cooking)
Now the fun part, sprinkle /add as much crumbled feta and mozzarella/provolone as you desire. Slice tomatoes and arrange on top of cheese. Sprinkle minced garlic, basil, and oregano on top of pizza. Drizzle olive oil on top of pizza. Place oven for 20-25 minutes or cooked. Enjoy!
Bread Recipe ( courtesy of my mother in law, Lynelle Shaw)
5-6 cups of flour ( all purpose, unbleached bread flour, whole wheat- part of this can be oatmeal, wheat germ, or whatever you like)
2t. salt
2.5 cups water ( very warm, 110 degrees)
2 pkg. yeast
4 T. olive oil
Preheat oven to 410 degrees
in a very large bowl mix flour & salt- make a large well and add very warm water- add yeast and let the yeast do its job for about 10 minutes. Stir gently- by slowly incorporating flour. Add 4T. of olive oil slowly to the bowl. The best way to do this is by using your hands. Stir, fold and gradually incorporate all of the flour- knead bread in the bowl/ or on a floured counter top- put in bowl that has been coated in olive oil. Cover with cloth and let rise in a warm area (about 1-2 hours) - punch down and let rise again for 1 hour. Knead and form dough into loaf form and place on parchment lined cookie sheet or in shortening coated bread pan. Allow to rise for about 30 minutes before placing in oven. Cook and allow to cool after removing from oven. Enjoy!
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