Sauteed Winter Greens

Quelle: Mom; cir. forever!

 

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Sauteed Winter Greens
This recipe was inspired from the childhood memories of my mom sautéing spinach and mushrooms. I loved this dish. I think I loved the mushrooms more than the spinach, but either way, it was usually served with a chicken dish and mashed potatoes. This was the only time we had sautéed greens. As a young adult, living on the farm was a big eye opener for me. I was introduced to so many imaginative varieties of vegetables that I had to become efficient in preparing vegetables and do it well. I have total comfort with vegetables and don't find them dull or intimidating at all. I was watching an episode on youtube of Julia Child. It was in the 50's, she was fresh back from France and she was convincing the viewers to work more with vegetables. She, in her adoring fashion, was nearly close to begging people to work with vegetables. I think in the west at least (Kalifornien) the veg culture has changed and we no longer need much convincing...we see the immense benefits with working with veg beyond the baby-food stage. Vegetables should be cooked lightly and should have their natural crunch in the final dish. To over cook vegetables is just an insult to them. Keep these winter greens lightly cooked, full of bright green flavor and reap the benefits with every bite. Genießen!
Küchenstil Italian
Vorbereitung 10 Minuten
Kochzeit 10 Minuten
Portionen
Menschen
Zutaten
  • 2 lb fresh greens Spinat, rapini, Grünkohl, Mangold, spigarelli, beet tops, ...
  • 2-3 Tbs Olivenöl nice, hearty organic blens
  • 2-3 Gewürznelken Knoblauch diced fine
  • 1 whole Zwiebel red if possible, or the normal yellow is always great
  • 1/4 Tasse sunflower seeds slightly toasted in the pan, used as a topper
  • 1/4 Tasse hymilian gogi berries put in at the final minute of cooking.
Küchenstil Italian
Vorbereitung 10 Minuten
Kochzeit 10 Minuten
Portionen
Menschen
Zutaten
  • 2 lb fresh greens Spinat, rapini, Grünkohl, Mangold, spigarelli, beet tops, ...
  • 2-3 Tbs Olivenöl nice, hearty organic blens
  • 2-3 Gewürznelken Knoblauch diced fine
  • 1 whole Zwiebel red if possible, or the normal yellow is always great
  • 1/4 Tasse sunflower seeds slightly toasted in the pan, used as a topper
  • 1/4 Tasse hymilian gogi berries put in at the final minute of cooking.
Anleitungen
  1. Get a nice size sauté pan. Get the olive oil warm and begin to cut your onions in nice, fine slices. Add garlic and sauté until translucent.
  2. Wash your greens well, be sure to remove all the fine dirt that likes to settle in their leaves. Pat dry. Trim and discard stems and begin to slice up all the leaves evenly.
  3. Add sliced greens to onion/garlic sauté, give it a quick mix around. Turn off the heat from the stove, toss in the gogi berries and put the lid on. I leave the pan on the warm stove or you can remove it if your time exceeds a few minutes. Add your toasted seeds to top. Dienen.
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Claras Caramel Chip Cookies

Quelle: Adapted from Betty Crocker cookbook. cir. 2012

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Clara's Caramel Chip Cookies
This recipe makes it to heritage because after all it is a family recipe, auch wenn es sich um eine frische neue. Meine Tochter hatte ein Faible für Schokoladenkekse. Living in Europe is definitely another continent when it comes to chocolate chips. Unnötig zu sagen,, my organic Trader Joe's chocolate chips were no where to be found! So, the old saying "when in Rome..." came to light. What I did have were caramel chips. It seemed enough a possibility that it got my little daughter to work creating her new version of the chocolate chip...the caramel chip cookie. It's a good little cookie with a lot of big flavor and sweetness. Whip yourself up a batch, and see what the natives think in your house. Genießen!
Küchenstil amerikanisch
Vorbereitung 15 Minuten
Kochzeit 15 Minuten
Portionen
Gebäck
Zutaten
  • 2 1/2 Tassen Mehl an organic, all purpose is good. More white than anything else.
  • 2 tsp Backpulver
  • 200 Grams Butter organic, and room temperature
  • 2 Eier local, organic
  • 1 1/2 Tassen Zucker organic turbinado sugar or raw
  • 1 Tasse caramel chips organic if possible
  • 1/2 Tassen Walnüsse organic and chopped
Küchenstil amerikanisch
Vorbereitung 15 Minuten
Kochzeit 15 Minuten
Portionen
Gebäck
Zutaten
  • 2 1/2 Tassen Mehl an organic, all purpose is good. More white than anything else.
  • 2 tsp Backpulver
  • 200 Grams Butter organic, and room temperature
  • 2 Eier local, organic
  • 1 1/2 Tassen Zucker organic turbinado sugar or raw
  • 1 Tasse caramel chips organic if possible
  • 1/2 Tassen Walnüsse organic and chopped
Anleitungen
  1. Warm Ofen bei 200º C. Linie Backblech mit Backpapier, beiseite.
  2. Kombinieren Sie Zucker und weiche Butter und mischen w / Mixer, bis ein weicher Teig Formen. Eier hinzufügen, eine zu einem Zeitpunkt.
  3. Nachdem Sie in einer separaten Schüssel kombiniert wurden die trockenen Zutaten, Mischen der nassen mit dem trockenen mit einem Spatel oder Hände gleichmäßig binden. Jetzt, fügen Sie Ihre Karamell und Nüssen.
  4. Wenn Teig gleichmäßig gemischt beginnen, Teig mit einem Eis scooper Schaufel, Auftragen der ungekochten Cookies in Folge. Denken Sie daran, dass sie zu erweitern und während des Backvorgangs wachsen, so genug Raum dazwischen zu ermöglichen. Backen Sie im Ofen für ca.. 15 meine.
  5. Cool after baking.
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Französisch-Brot-Pudding mit Whiskey Sauce

Quelle: Mom; cir. 1990'S

 

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Französisch-Brot-Pudding mit Whiskey Sauce
Do you have those experiences with food as I do? Remembering the first time you tried something? I can rattle off numerous times I remember tasting something for the first time, and the lasting impression it has on me. Well if you are like me, this recipe will be one of those recipes for you. My mom made this one Christmas about twenty years ago. Like I said...I've never forgotten the first time I had this. With the warm whiskey sauce poured over it, it such a treat after a special winter's meal...maybe Christmas, or something like Christmas. Share this dessert with the people you love. Genießen!
Küchenstil amerikanisch, Italian
Vorbereitung 30 Minuten
Kochzeit 55 Minuten
Wartezeit 20 Minuten
Portionen
Menschen
Zutaten
Bread Pudding Base:
  • 1 Tasse Zucker organic, turbindino
  • 6 Tbs Butter organic, and softened
  • 5 Eier organic, farm fresh and beaten
  • 2 Tassen Sahne organic
  • 1/8 tsp Zimt organic, fresh powder
  • 1 tsp Vanille organic bourbon
  • 1/4 Tasse Rosinen organic, sultan
  • 12 Scheiben Day old French Bread with crust, cut into bite size pieces about 8 cups of cut bread
Whiskey Sauce: my mom doubles this sauce recipe
Küchenstil amerikanisch, Italian
Vorbereitung 30 Minuten
Kochzeit 55 Minuten
Wartezeit 20 Minuten
Portionen
Menschen
Zutaten
Bread Pudding Base:
  • 1 Tasse Zucker organic, turbindino
  • 6 Tbs Butter organic, and softened
  • 5 Eier organic, farm fresh and beaten
  • 2 Tassen Sahne organic
  • 1/8 tsp Zimt organic, fresh powder
  • 1 tsp Vanille organic bourbon
  • 1/4 Tasse Rosinen organic, sultan
  • 12 Scheiben Day old French Bread with crust, cut into bite size pieces about 8 cups of cut bread
Whiskey Sauce: my mom doubles this sauce recipe
Anleitungen
Bread base/soak
  1. Ofen vorheizen auf 350 Farenheit. In einer großen Schüssel, cream together sugar and butter. Eier hinzufügen, Zimt, vanilla and raisins. Mix well.
  2. Use a deep 9x12 pan and arrange bread flat. Pour in egg mixture and let stand for 10 Minuten
  3. Turn bread over so it coats evenly. Let stand another 10 minutes Press bread down, so that it is pretty well below the liquid.
  4. Make a water bath by filling a larger pan with water, almost full. Put bread pan in this water bath-this creates steam and prevents the bread from burning and becoming a scrambled egg mixture. Cover with foil, and bake for 45 minutes or however long it takes to brown. Now begin to make your whiskey sauce.
Whiskey Sauce
  1. In sauce pan, combine sugar, Sahne, cinnamon and butter. Zum Kochen bringen. Rreduce heat to medium, combine cornstarch and water, add to cream mixture and cook stirring constantly 1-2 Minuten. Remove from heat and stir in burbon and set aside.
  2. Serve hot over pudding.
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