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  1. Wednesday, January 31, 2007

    Ginger Dipping Sauce

    GINGER DIPPING SAUCE
    So, I have NO measurements for this. When we have Chicken Shu Mai, dumplings, egg rolls, I like to make dipping sauce. It’s pretty easy – everything is to taste. I simmer soy sauce with sugar, ground ginger, ground garlic, tad bit of sesame oil and some green onions (if I have them, which I don’t always). Like I said, no idea how much of anything – it’s more sugar than you think, and the sesame oil goes a long way. That’s about as specific as I can get – but if you get it right, it’s awesome – just like from a chinese restaurant.

    Posted by Jane Wallin at 10:22 pm   No Comments
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  2. Roasted Veggies & Potatoes

    ROASTED VEGGIES & POTATOES
    From Lindsey Johnson
    Whatever I have on hand””carrots, zucchini, broccoli (a new addition!), onions and potatoes are cut into chunks, drizzled with olive oil and sprinkled generously with salt and pepper. I put them in a very hot oven, about 450 degrees F, until they are golden, but not overcooked. About 15 to 20 minutes depending on how thick the veggies are cut. When I feel adventurous in the breath department, I add lots of sliced, fresh garlic. You will be eating your veggies like candy.

    Posted by Jane Wallin at 10:22 pm   No Comments
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  3. Chicken Pot Pie with Biscuit Topping

    Chicken Pot Pie with Biscuit Topping
     
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    From Linsey Johnson
    Author:
    Recipe type: Main Dish, Poultry
    Ingredients
    • 2 to 3 boneless, skinless chicken breasts (or about 6-7 boneless, skinless thighs)
    • 3 large carrots, peeled and cut into ½”³ pieces
    • 3 celery stalks, peeled and cut into ½”³ pieces
    • 2 potatoes, cut into small cubes
    • />1 cup frozen baby peas (uncooked)
    • 1 onion, finely chopped
    • 1 garlic clove, minced
    • ½ tsp. each: fresh rosemary and thyme, chopped finely
    • freshly ground black pepper
    • salt (add last to adjust to taste)
    • 3 cups (or so) chicken stock
    • 1 cup milk
    • ¼ cup butter
    • ¼ cup flour
    • Buttermilk Biscuit dough (you can also use purchased biscuit dough, phyllo dough or puff pastry dough)
    Instructions
    1. Bring the chicken stock to a boil in a medium saucepan. Add the chicken and cook until no longer pink. Remove from the pan and set aside to cool. Add the carrots, celery, potatoes, and onion to the stock. Cook the veggies until just tender. Strain the veggies from the stock with a colander over a large bowl (reserve the stock) and place them in a 9”³ by 13”³ baking dish. When the chicken is cooled enough to handle, shred with your hands–but don’t make the pieces too small. Evenly distribute the chicken over the veggies. Sprinkle the frozen peas over everything.
    2. Add the butter to the saucepan and melt it until it foams. Add the flour and cook while stirring with a wooden spoon for about 1 minute. Add the milk and the reserved stock. Switch to a whisk to remove any lumps. You may need to add more milk to get it to the right consistency. It should be a little thinner than gravy. Add the herbs and the pepper. Taste to see if it needs salt. Pour the gravy evenly over the chicken and vegetables.
    3. Prepare the Buttermilk Biscuits with 1 cup buttermilk. Drop evenly over the chicken and veggies. Place in the oven and bake at 400 degrees for about 20-25 minutes, or until the biscuits are golden and the filling is bubbling.

     

    Posted by Jane Wallin at 10:22 pm   No Comments
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  4. Squash Rolls

    SQUASH ROLLS
    A holiday favorite from my mother-in-law, Pat Maynard
    – 1 C cooked squash
    – 2 T butter
    – 1 C scalded milk
    – 1 yeast cake dissolved in 1/2 C water
    – 1 t salt
    – 1 C sugar
    – 4-5 C flour

    Mix squash, butter, salt and sugar. Add milk and mix. When cool, add yeast mixture. Add flour till bread dough consistency, just til it holds together. Turn dough over in a greased bowl to coat both sides. Cover with a dishcloth and let rise in a warm place till doubled. Punch it down and let rest for 5-10 mins. Shape into rolls in a greasy pan and let rise again till doubled. Bake at 400 for about 12-15 mins.

    A good way to find a warm place to rise is to turn the oven on (any temp) for 2 minutes and then shut it off and that way it’s away from drafts, etc.

    Posted by Jane Wallin at 10:22 pm   No Comments
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  5. Zucchini & Chicken Salad

    Zucchini & Chicken Salad
     
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    From Adrianne Campbell
    Author:
    Recipe type: Side Dish
    Ingredients
    • ¼ cup plus 1 tablespoon olive oil
    • ¼ cup fresh lemon juice
    • Salt and pepper
    • 1¼ pounds zucchini, thinly sliced
    • 1 pound boneless, skinless chicken breasts
    • 1 bunch (about 8 ounces) chopped spinach
    • ½ red onion, thinly sliced
    • ¾ cup chopped & toasted pecans
    • ¼ cup grated Parmesan cheese
    • ¼ cup chopped fresh mint
    Instructions
    1. In a large bowl, whisk together ¼ cup olive oil, lemon juice, and salt and pepper to taste. Add zucchini; toss to coat, and let marinate while cooking chicken.
    2. In a large nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Season chicken breasts with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from skillet, and slice thinly.
    3. Toss chicken with zucchini mixture, spinach, onion, pecans, Parmesan, and mint. Serve.
    Notes
    This recipe can also be made using leftover or store-bought roasted chicken. To save time, I usually just bake some frozen chicken breasts earlier in the day or the night before and then chop it. I also toast the pecans to bring out the flavor. It makes A LOT of salad”¦ great if you have company over. Otherwise, just make half of it and make the other half another night.

    onion web

    Posted by Jane Wallin at 10:22 pm   No Comments
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  6. Spinach Pepper Jack Cheese Ball

    SPINACH PEPPER JACK CHEESE BALL
    From Emily Wignall
    * 8 ounces cream cheese
    * 8 ounces plain yogurt
    * 1/2 teaspoon black pepper
    * 3/4 teaspoon garlic salt
    * 3/4 teaspoon celery salt
    * 1 teaspoon Worcestershire sauce
    * 2 green onions
    * 16 ounces pepper jack cheese
    * 12 ounces chopped, frozen spinach

    Mix cream cheese and yogurt until well blended. Add pepper, garlic salt, celery salt, W sauce and green onions. Shred pepper jack cheese and add to cream cheese mixture. Thaw spinach and drain all water – the spinach must be very dry for the cheese ball to work. Add spinach to cream cheese mixture.

    Freeze the cheese mixture for 30 minutes, and then roll into balls. Refrigerate till serving.

    Posted by Jane Wallin at 10:22 pm   No Comments
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  7. Creamy Apple Poppyseed Dressing

    CREAMY APPLE POPPY SEED DRESSING
    From Lindsey Johnson
    – 1/3 cup sour cream
    – 3 Tbsp. mayonnaise
    – 3 Tbsp. frozen apple juice concentrate
    – 1 Tbsp. poppy seeds
    – Salt and pepper to taste

    Whisk all the ingredients together in a bowl. It will be thick at first and then thin out. Keep refrigerated until ready to serve the salad. Keeps a few days in the fridge.

    Posted by Jane Wallin at 10:22 pm   No Comments
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  8. Uncle Tony’s Pizza Crust

    Uncle Tony's Pizza Crust
     
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    Adapted from a recipe I got from a friend named Sarah Smith – Tony is her uncle
    Author:
    Recipe type: Main Dish, Pizza
    Ingredients
    • 3 cups flour
    • 1 teaspoon salt
    • 1 tablespoon or 1 package active dry yeast dissolved in ¼ C warm water (let it sit a few minutes and get foamy)
    • 1 cup cold water & 1 tablespoon olive oil mixed
    • 1 tablespoon sugar
    Instructions
    1. Preheat oven to as hot as it will go for at least 1 hour before baking the pizza (usually 500 degrees in a home kitchen).
    2. In a stand mixer, bread machine or food processor, blend all ingredients together. (Back when I didn’t have any of those appliances, I just used my hand mixer and it worked, just a little more arm strength will be needed.) Let dough rest for 20 min. Knead a few minutes more (if you use a mixer or food processor, let the machine do the kneading for you).
    3. Divid dough into two (for two 10-12 inch-ish pizzas) or four (for four 8 inch-ish pizzas). Roll out and let rise again 10 minutes. A little tip: the stickier the dough the crispier the crust, so go easy on any flour that you need for rolling out. Also, I rarely consciously let it rise another 10 minutes once it’s rolled out, I usually just start putting the toppings on and then work on the next pizza while the previous pizza cooks.
    4. Spread crust with olive oil or sauce, toppings, cheese. I sometimes like to brush a bit of olive oil around the edge of the crust and sprinkle a bit of salt and/or fresh parmesan cheese around the edge.
    5. If you don’t have a pizza stone, cover pizza dish/pan with sprinkled cornmeal before spreading out dough. Bake 8-15 minutes, depending on the size of the pizza – crust should be browned around edges and underneath and cheese should be bubbling.
    6. If you have a a pizza stone (which I highly recommend!), sprinkle cornmeal on your pizza peel for easy sliding into the oven. Bake 8-15 minutes, depending on the size of the pizza – crust should be browned around edges and underneath and cheese should be bubbling.
    Notes
    Jane note: I sometimes do half whole wheat, half white flour and the crust comes out nicely.

     

    Posted by Jane Wallin at 10:22 pm   23 Comments
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  9. Broccoli Casserole

    BROCCOLI CASSEROLE
    My mom (Phyllis Wallin) always makes this for Thanksgiving & Christmas
    – 2 T butter
    – 2 T flour
    – 5-6 oz cream cheese
    – 1/4-1/2 C crumbled blue cheese
    – 1 C milk
    – 2 10-oz pkgs frozen broccoli – thawed and drained
    – 1/3 C Ritz crackers crushed

    In saucepan melt butter; blend in flour and cheeses. Add milk; cook and stire until mixture boils. Stir in broccoli. Place in 1 qt. casserole dish; top with cracker crumbs. Bake at 350 for 30 mins.

    Posted by Jane Wallin at 10:22 pm   No Comments
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  10. Funeral Potatoes

    Click here for an updated version that won’t give you an immediate heart attack.

    Funeral Potatoes
     
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    Author:
    Ingredients
    • 1-2 pounds pkg frozen hashbrowns
    • 1 pint carton sour cream
    • 2 can cream of chicken soup
    • ¼ cup melted butter
    • ½ cup chopped green onion
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • 10 ounce grated cheddar cheese (extra sharp)
    • Corn flakes – 1 C crushed
    Instructions
    1. Thaw potatoes (you can certainly cook and grate potatoes if you want to, but you’d have to be crazy – no one will be able to tell the difference – promise!). Mix all ingredients except butter and cornflakes. Pour into casserole dish 9X13. Sprinkle with corn flakes. Pour melted butter on top. Bake @ 350 for 35-40 mins.

    Posted by Jane Wallin at 10:22 pm   1 Comment
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