Friday, January 30, 2009

Slow Cooker Char Siu Pork Roast

Made this last night for dinner. This was really good and easy to put together. Was even better today in sandwiches. Will make this again.

1/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons bottled minced garlic
2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 pounds boneless Boston butt pork roast, trimmed
1/2 cup fat-free, less-sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Note: Char siu is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Adapted from Cooking Light

Saturday, January 24, 2009

Chocolate Chips Cookies - Doubletree Hotel

For story and picture of these cookies click on this link: Chocolate Chips Cookies

1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
1-1/2 cups chopped walnuts

Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.

For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 10 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

Monday, January 19, 2009

Tortilla Soup

For supper tonight we had Tortilla Soup. This is really good but so spicy. Next time I'll remove the seeds from the Jalapeno pepper. I will make this again.

Tortilla Strips
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Table salt
2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
8 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic , peeled
2 sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
Table salt
2 medium tomatoes , cored and quartered
1/2 medium jalapeño chile
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1 tablespoon vegetable oil
1 lime , cut into wedges
1 Hass avocado , diced fine
8 ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
fresh cilantro leaves
minced jalapeno pepper
Mexican crema or sour cream

1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.

3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion
puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

Vanilla Chocolate Chunk Muffins

I just saw these muffins on Delish blog and I knew I had to make them. They are delicious. The boys really liked them.
Vanilla Chocolate Chunk Muffins

1 1/2 c all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
8 Tbsp unsalted butter, softened
2 tsp vanilla extract
1 c granulated sugar
2 large eggs
1/2 c sour cream
4 ounces semisweet chocolate, chopped
vanilla sugar for dusting
Preheat the oven to 350°F. Line a standard 12-cup muffin pan with liners.

In a bowl, whisk together the flour, baking powder, salt and baking soda. Set aside. Using the paddle attachment of your mixer, cream the butter and vanilla together for about a minute. Gradually add in the sugar, then mix for an additional minute. Scrape down the sides of the bowl. Blend in the eggs, one at a time, then mix for another minute. With the mixer on low, stir in about half the flour mixture, then the sour cream, then the remaining flour mixture. Gently stir in the chocolate chunks.

Portion the batter into the prepared pan. Bake for 23 - 25 minutes, or until the muffins are golden brown and the tops are springy to the touch. Let the muffins cool in the pan for about 5 minutes, then remove from the pan and place on a rack to cool further.

Source: Adapted from Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter, 2007.

As soon on: >Delish

Wednesday, January 14, 2009

Chocolate Cupcakes

1 1/4 cups flour
3/4 cup unsweetened cocoa
1 tbsp baking powder
1/2 teaspoon salt
1 1/3 cups sugar
2/3 cup milk
3 large eggs
1/2 cup butter at room temperature
1 teaspoon vanilla extract

1/3 cup butter
1/3 cup cocoa
1/2 tsp vanilla
3 cups confectioners' sugar
3 tbsps milk

Sift the flour, cocoa, baking powder and salt into the bowl.

In a large bowl, cream butter with suger. Gradually add the flour mixture alterning with the milk. Add the vanilla. Mix well.

Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 375F until a toothpick inserted into the center comes out clean, about 20 minutes.

Melt the butter. Let cool. Add cocoa & vanilla. Mix. Add sugar alternating with the milk. Mix well.

Adapted from Cacao Fry's

Tuesday, January 13, 2009

Rich and Meaty Bolognese Sauce

I tried this sauce, this week, and we like it. We served it over linguine. Would be good in lasagna also.

2 each peeled onions, carrots and celery stalks, coarsely chopped
1 red pepper
5 cloves garlic
50 ml olive oil
7 ml salt
4 ml pepper
5 ml each dried basil, oregano
50 ml chopped, uncooked bacon
750g ground beef
250 ml dry white wine
50 ml tomato paste
28 oz crushed tomatoes
125 ml milk.

Place the onions, carrots, celery, red pepper and garlic in food processor. Pulse the motor until the vegetables are finely chopped.

Place the vegetables and oil in a large pot set over med. heat. Sauté for 5 min. Add the spices and sauté for 30 min.

Add the bacon and the ground meat. Cook over med-high, stirring and breaking up lumps of meat, until the meat is no longer pink, about 6 min.

Stir in the wine, tomato paste, tomatoes and the milk. Reduce the heat to low and gently for 1 1/2 hours.

Adapted from Dana's Top Ten Table

Monday, January 12, 2009

Pâte à tarte infaillible

Mélanger ensemble:

5 1/2 à 6 tasses de farine
2 c. thé sel

Couper dans la farine:
1 lb graisse Tenderflake

1 oeuf
1 c. table de vinaigre
3/4 tasse d'eau glacée

Ajouter au mélange de farine/graisse. Mélanger. Laisser la pâte reposée au frigo avant de s'en servir.

Note: cette recette vient de ma mère.

Wednesday, January 7, 2009

Sauce Spaghetti Hélène

J'ai pris plusieurs recettes et j'ai concocté la mienne. Elle est excellente.

1 oignon
15 ml beurre
15 ml huile
1 br. céleri
1 carotte
1 poivron rouge

Sauté pendant 10 min.


4 gousses d'ail
5 ml d'origan
5 ml de basilic
4 ml de sucre
2 ml de cannelle
1 ml d'allspice
5 ml de piments broyés
1 jalapeno
1 piment cerise

Sauté pendant 30 secondes.


2 saucisses Italiennes
1 lb de boeuf haché

Défaire en morceaux pendant 5 minutes.


1 bte de tomates de 28 on. (réduite en purée)
1 bte de pâte de tomates
1/2 bte de 28 on d'eau
5 feuilles de laurier

Faire cuire au four à 350F pendant 90 min. à couvert.

Brosser aux 30 minutes.

Fèves au lard à l'ancienne

Une autre recette de ma mère. C'est la recette sur le dos du sac de fèves Thompson.

2 tasse de fèves Thompson (450g)
1 c. à table de soda à pâte

5 tasses d'eau froide
1 oignon
1/2 c. thé sel
1 c. table de vinaigre de cidre
1/2 c. thé de moutarde préparée
1 c. table de cassonade
1/4 tasse de mélasse
1/2 tasse de ketchup
1/4 lb de lard salé

Trier et rinser les haricots. Les faire tremper toute la nuit dans l'eau froide et le soda à pâte. Rincer.

Ajouter 5 tasses d'eau froide, couvrir, amener à ébullition, laisser mijoter pendanr 30 minutes. Vérifier que les haricots soient semi-tendres. Égoutter les haricots.
Dans le fond d'une marmite de 6 tasses allant au four, placer les tranches d'oignon. Combiner ensemble les autres ingrédients. Verser dans la marmite et recouvrir d'eau. Placer le lard salé en cubes sur le dessus.

Couvrir et laisser cuire à feu doux (250F) pendant 7 heures. Lorsque les haricots sont tendres, enlever une tasse, les écraser puis bien mélanger avec les reste des haricots. Couvrir et continuer la cuisson. Ajouter de l'eau au besoin pour que les haricots soient couverts. Une heure avant de servir, enlever le couvercle pour brunir les fèves. Saler au goût.

NOTE: Je fais la recette dans le crock pot. Une heure avant la fin de la cuisson, ajouter des pommes de terre en cubes. C'est très bon.

Ma mère dit qu'elle prend une tasse de fèves (une heure avant la fin de la cuisson), les écrase et les retourne dans le crock pot pour finir la cuisson.

Croustade aux Pommes

Cette recette de croustade vient de ma mère. Je l'ai essayé, à l'automne dernier, et nous avons bien aimé. C'est ma nouvelle recette que j'adopte pour la croustade.

3 tasses de pommes, ou plus
1 c. table de jus de citron
3/4 tasse de farine
3/4 tasse de gruau
1 c. thé de cannelle
3/4 thé de muscade
1/4 thé de sel
1/2 tasse de beurre fondu
3/4 tasse de cassonade

Mettre les pommes dans un plat de 13x9. Ajouter le jus de citron.

Bien mélanger tous les autres ingrédients et couvrir les pommes.

Cuire au four à 350F pendant environ 30 min.

Saturday, January 3, 2009

Jambon à la bière

J'ai fait ce jambon ce soir. Il est très bon. C'est une recette que je vais refaire. Il y avait une très bonne senteur dans la maison.

1 jambon (4 lbs; 1,6 kg)
1 bière (355 ml)
1/2 tasse (125 ml) de mélasse
1/4 tasse (50 g) de cassonade
1 c.à soupe (8 g) de moutarde sèche
15 clous de girofle
5 feuilles de laurier

Préchauffer le four à 300°F (150°C).

Piquer les clous de girofle dans le jambon.
Déposer le jambon dans un plat allant au four. Réserver.

Dans un bol, mélanger ensemble la mélasse, la cassonade, la moutarde sèche. Ajouter de l'eau au besoin pour rendre le mélange plus facile à mélanger. Verser uniformément sur le jambon. Verser la bière sur le jambon.

Ajouter de l'eau pour qu'il y ait du liquide jusqu'à la mi-hauteur du jambon.
Poivrer et ajouter les feuilles de laurier autour du jambon.

Cuire au four, couvert, pendant environ 5 heures à 300°F (150°C).

Source: Recettes du Québec

Thursday, January 1, 2009

Chewy Chocolate Gingerbread Cookies

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Makes 2 dozen.

7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.

In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.

In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.

Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Source: Martha Stewart