Monthly Archives: August 2008

The Secrets of Perfect Chocolate Chip Cookies

Free 22 page Ebook shows you 4 marvelous modifications that are simple and will make your cookies simply delicious.

Advertisements

Leave a comment

Filed under bakery, Dessert

Iced Coffee at Home!

Found this recipe and I must try it!

 

Cold-Brewed ICED COFFEE
Time: 5 minutes, plus 12 hours’ resting
(from here)

 1/3 cup ground coffee (medium-coarse grind is best) Milk (optional).

1. In a jar, stir together coffee and 1 1/2 cups water. Cover and let rest at room temperature overnight or 12 hours.

2. Strain twice through a coffee filter, a fine-mesh sieve or a sieve lined with cheesecloth. In a tall glass filled with ice, mix equal parts coffee concentrate and water, or to taste. If desired, add milk.

1 Comment

Filed under Drinks

Healthy Corn Chowder

Corn Chowder
serves 4
(from Charise)
2 tblspns olive oil
1 small onion, diced
1 large carrot, diced
1 stalk celery, diced
1 bay leaf
3 cups skim milk
3 cups low-sodium, fat-free chicken broth
2 medium yukon gold potatoes, peeled and diced
4 ears of sweet corn, kernels removed from cob (reserve cobs; see step 2 of this post for the best way I’ve found to remove kernels)
1/2 red bell pepper, chopped
salt & pepper and thyme to taste (I used Penzey’s mural of flavor instead of thyme)

 

1. Saute onions in a stock pot or dutch over in oil over medium heat for a few minutes; add celery and carrots and saute a few more.

 

2. Pour in milk and broth; break cobs in half and add to pot along with bay leaf. Bring to boil and reduce to a simmer; cover and cook about 20 min

 

3. Remove cobs and bay leaf; add potatoes and bell pepper, along with some salt and pepper. Bring back to a boil and then reduce to a simmer, cooking until potatoes are done, about 15-20 min.

 

4. Optional: Use immersion blender to puree to desired consistency (I leave it part chunky, part smooth). You could also dump half the mixture into a regular blender, or just leave it all broth and whole vegetables.

 

5. Add corn and thyme; once again bring to a boil and then reduce to let simmer about 5 min.

3 Comments

Filed under healthy, soups & sides

South Beach Diet Phase One Recipes

Kalyn has the SB Diet Recipe round-up for July.

Leave a comment

Filed under healthy, links, low-carb

I love Mediterranean Pizza!

Homemade MEDITERRANEAN Pizza

(From The Good Mood Food Blog)

Basic Pizza Base Dough

  • 1 sachet of active dry yeast
  • 1 teaspoon of sugar
  • 1 cup of warm water
  • 1 teaspoon of salt
  • 2 tablespoons of Olive Oil
  • 3 and 1/2 cups of Strong all purpose flour

Combine the yeast with the sugar and warm water in a separate container and leave stand for 15 minutes or until foamy. Then stir in the olive oil and salt.

Put the flour in a large bowl and create a small well, pour the yeast mixture in and slowly combine incorporating the flour from the sides. This bit generally the most worrying as it looks like it will never come together, but it will just keep mixing! When the dough begins to come together put it on a work top and knead the crap out of it for about 7 minutes.

When all your frustration has been taken out shape into a ball and place the dough in an oiled bowl, cover with a damp cloth and leave in a warm place. The warmth activates the yeast and will allow the dough to rise quickly. Leave it stand for about an hour or until it doubles in size. This is normally when I start making the tomato sauce and preparing the toppings, effective time management you see!

When the dough has risen punch it down to remove the air. Then place it on a worktop and depending whether you like your dough thin split into two or four. Form the separated pieces into a circle and keep pushing until you have the right shape. The base is now ready for toppings!

Spicy Tomato Pizza Sauce

  • 3 cloves of garlic finely chopped
  • Drop of olive oil
  • Two Tins (400g) of chopped tomatoes
  • Pinch of Sea Salt and Ground Pepper
  • 1 Tablespoon of dried Oregano
  • 1 teaspoon of tobasco sauce

Sauté the garlic in the olive oil till brown then add the tomotoes and bring to a steady simmer. Then stir in the salt, pepper, oregano, and tobasco sauce. If you have a drop of red wine available to you it adds a richness to the sauce and by all means add it! Leave at a steady simmer to reduce for about 25 mins. Leave to cool until it’s room temperature and then it’s ready to add to the pizza base.

– I generally use mozzarella cheese for the topping, but any cheese can be used really! ENJOY!

Leave a comment

Filed under Breads