Wednesday, June 30, 2010

Sesame Noodles

I like to buy noodles when they are super-cheap and stockpile my pantry. I always buy spaghetti and angel hair pasta, but we very rarely eat them with spaghetti sauce & meatballs.  So that leaves me to lots of recipe searching to use them up!

Sesame Noodles
recipe adapted from Rachael Ray's 30 Minute Meals

1 pound angel hair pasta, cooked until al dente
1/4 cup soy sauce
2 tablespoons tahini
2 tablepsoons sesame oil
1 clove garlic, minced
1/2 teaspoon dried ginger
1 tablespoon vegetable oil
1 carrot, peeled and julienned
1 cup broccoli florets
1 yellow or red pepper, cut into slices (I used some from my freezer)
Toasted sesame seeds, to garnish

Monday, June 28, 2010

Strawberry Raspberry Jam


All these cheap berries in the store get me excited. I've already stashed some frozen blackberries and blueberries for later in the year, and the strawberries and raspberries were calling to me to make jam!

This is just like my strawberry jam recipe , but with a proportion of the fruit raspberries.

Strawberry Raspberry Jam
recipe adapted from Sure-Jell

6 cups prepared fruit (I did about 4 cups strawberries, 2 cups of raspberries)
1 - 1.75 oz box pectin
1/2 tsp butter
7 cups sugar, measured into a seperate bowl.

Fill the boiling water canner halfway with water and bring it to a simmer. Wash the jars and bands in hot soapy water and rinse with warm water. It is best if the jars and bands are warm when the hot jam is added. 

Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.

Stem berries, and crush them. The more berries you leave whole, the chunkier the jam will be. Measure exactly 6 cups crushed fruit  into the large sauce pot.  Stir pectin into the fruit in the saucepot. Add butter to reduce foaming and bring mixture to a full roiling boil on high heat, stirring constantly. 

Stir in sugar. Return to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat, skim off foam with a metal spoon

Ladle immediately into jars, filling within 1/8 inch of tops. Wipe jar rims and thread with a damp cloth. Cover with a lid, the screw the band on tightly. Using the canning tong thingys, lift into the canner. When all the jars are in the canner, the water must cover the jars by 1 to 2 inches. Add some water from your lid pot to the canner, if necessary. Cover the canner and bring water to a gentle boil, and process 10 minutes.

Remove jars and place upright on towel to cool completely. This is the best part of the process is when you hear your jars "popping" because you know you did it correctly! After jars cool, check the seals by pressing the middles of the lids, and if they spring back, the lids are not sealed and those should go into the frig. 

Easy Cooking | Simple Cooking  

Saturday, June 26, 2010

Bake Sale Goodies

I made some goodies for a fundraiser Bake Sale. I made:

Double Chocolate Chip Cookies (this made about 3 dozen)
Mini Chocolate Chip Cookies (they are mini because they baked up small!)
Banana Bread
Strawberry-Raspberry Jam

I hope they bring in lots of money for the fundraiser!

Easy Cooking | Simple Cooking 

Wednesday, June 23, 2010

Garlic Bread for the Freezer

I love to check out the marked-down bread rack at the grocery store. I always lust after the doughnuts, cookies, and pastries, but keep my frugal brain attached and buy things that can be easily frozen and used with a meal.

When I saw some french bread, I knew I could make it into either a main dish or a side dish for one of our dinners.

A quarter of the loaf was the perfect side dish for our family to our grilled chicken dinner, although I probably could have eaten the whole loaf by myself!

This recipe is now included in my Creatively Domestic's Freezer Meals ebook for sale on Amazon. To view this recipe and many others, please visit (and buy if you're interested) from that site.

Monday, June 21, 2010

Grandma's Muffins aka Any Fruit Muffins

I woke up one Saturday morning in the mood for something different for breakfast. No Baked Oatmeal, no pancakes, and no eggs. After flipping through a few cookbooks, I found this recipe in an old church cookbook.

This recipe called for any kind of fruit, which left it open to me to add bananas, peaches or blackberries that were all sitting on my counter. I went with peaches, because they were calling to me.

Grandma's Muffins aka Any Fruit Muffins

1 egg
1/2 cup milk
1/4 cup oil
1 1/2 cup flour
1/2 coup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
3/4 cup fruit (if wanted)

Preheat oven to 400 degrees. Beat egg with milk and oil. Mix dry ingredients together and add to the beaten mixture. Add vanilla. Batter will be lumpy. Add fruit now if wanted. Fill muffin cups 2/3 full. Bake 20 to 25 minutes and serve warm.

The verdict?
These were super good hot out of the oven, and just as good later in the day. I actually had one with my dinner, which made it more like dessert.

Easy Cooking | Simple Cooking 

Friday, June 11, 2010

No cooking, but lots of veggies!

There isn't a lot of cooking going on at my house, but I did pick up my Produce Basket yesterday!

Anyone have any good recipes for Japanese eggplant?

Easy Cooking | Simple Cooking 

Thursday, June 3, 2010

Orange Honey Teriyaki Chicken

Buying marked down meat is a great way to stock your freezer. Of course, I seem to end up with some cuts of meat that I don't normally use, so this package of chicken thighs needed a new recipe to spice them up!

The verdict?
My son "helped" mix and stir the marinade, so he was very excited to eat dinner when it was finally on his plate. My husband really liked it, and I will add it to my tried-and-true chicken thigh recipes!

I'm sharing this recipe at Eat at Home's Ingredient Spotlight: Soy Sauce!

‪Orange Honey Teriyaki Chicken‬
recipe adapted from The Frontier Kitchen
Serves 4

2 lbs. boneless skinless chicken thighs, rinsed and patted dry.
1/3 c. soy sauce
1/3 c. chicken broth
2 tbsp. sherry or miren
3-4 cloves garlic, finely grated
1 orange, zested and juiced
1/4 tsp. ground ginger
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 tbsp. honey
1 tbsp. cornstarch

Whisk together all the marinade ingredients together in a large bowl. Add chicken thighs to bowl and toss chicken to evenly coat with marinade. (I marinated for a couple of hours)
Get your grill fired up. Remove the chicken from marinade and grill for 10-15 minutes per side or until the chicken is cooked through.

Easy Cooking | Simple Cooking

Tuesday, June 1, 2010

How to Freeze Corn

It's Sweet Corn season here in Florida, and I got a hands-on tutorial from my mother-in-law. It wasa great blast from the past, since my mom used to do this every now and then.

I remember being around 6 years old, and our neighbor having a sort-of "corn party". A big group of neighbors chipped in on a large amount of corn from a local farm, which came delivered in a pick-up truck with the whole bed stuffed full of corn. Then, they backed the truck up to our neighbor's garage, and everyone went crazy shucking corn. By the end of the day, each neighbor walked away with bags and bags of shucked corn, after helping that neighbor get all those cornsilks out of her garage! My mom would boil the ears and freeze the corn for the rest of year.

I picked up over 20 ears of corn from the store, and my son and I shucked them all outside on the back patio. My son did about 2, I muscled through the rest.

Back inside, I set my largest pot to go with boiling water. This photo shows the pot really full with water - it's a little easier to have it about half-ful of water. Blanch the corn for about 5 minutes.

Cut the corn off the cob once the corn has been cooled so that the ears are cool to the touch. My mother--in-law cuts it off by hand on a cutting board...

I cranked up my electric knife, and cut it off into a large bowl. I put an upside down cup in the bottom of the bowl to rest the corn cob so the corn can fall off.

Let the corn cool, then bag it into 16 oz  portions. I use my food scale.

I had about 20 ears of corn, and got about 4 - 16 oz bags. I spilt up one of the 16 oz bags into 8 oz for small recipes. I am excited to have local, seasonal corn in my freezer waiting for me!

Easy Cooking | Simple Cooking