Thursday, December 30, 2010
Friday, December 10, 2010
I've fallen in love with this new food blog. It's called Poor Girl Eats Well & shares great healthy recipes for a budget. Doesn't this chowder look just right for a blustery day like today?
28 oz. sweet corn kernels
1/2 c diced onion
2 large garlic cloves, minced
3 medium red potatoes, diced into 1/2" pieces
1 red bell pepper, finely chopped
1 large jalapeño pepper, finely chopped
2 T olive oil
1 14 oz can chicken or vegetable broth
1 1/2 c milk
1 T thyme
1 T salt
1 t freshly ground black pepper
Heat a large soup pot over medium high heat and add the oil. When hot, add the onions & garlic and sauté until they become fragrant and just begin to turn translucent. Next, add the potatoes, salt, thyme and black pepper, and cook until the potatoes begin to brown slightly. Add the broth and bring to a low boil; simmer for about 5 minutes, until the potatoes soften. Add the corn kernels and the milk and bring back to a low boil.
Remove about 3/4 of the soup mixture and carefully puree in a food processor or with a hand blender until completely smooth. Return the puree to the pot, add the peppers, and bring to a slow simmer for about 5 minutes, stirring occasionally. Remove from heat, ladle into soup bowls, garnish with freshly ground black pepper, and enjoy!
Santa may be getting these for Christmas this year. The bonus...you don't have to frost them! You can use your own sugar cookie recipe, or the one I've provided. It's so fast & easy, you don't even need to refrigerate the dough!
1 1/2 c. sugar
14 T. butter (1 3/4 sticks)
2 t. vanilla
1/2 t. baking powder
1/2 t. salt
2 1/2 c. flour
1. Preheat oven to 350 F. Cream butter & sugar together until light & fluffy. Add eggs & vanilla and mix well.
2. Add baking powder, salt & flour.
3. Divide dough in half & color one half red using 1/2 t. red food coloring. You can also add 1/4 t. peppermint extract if desired.
4. Roll 1 spoonful of plain dough into a 6-inch rope on a lightly floured surface. Repeat, using 1 spoonful red dough. Place ropes side by side; twist together gently. Pinch ends to seal. Curve one end into the "hook" of a candy cane.
5. Transfer onto a baking sheet & cook for 10-12 minutes.
Here's a fun recipe to try with your kids during the holidays.
1. Prepare boxed brownies according to directions on the package.
2. Add "antlers" by attaching pretzels with chocolate frosting.
3. Add a red m&m with chocolate frosting for the nose & brown m&ms with vanilla frosting for the eyes.
1/2 c. sugar
1/2 c. butter, softened
1 c. molasses
1 t. cinnamon
1 t. ginger
1/2 t. cloves
1/2 t. salt
1 1/2 t. baking soda
2 1/2 c. flour
1 c. hot water
1. Preheat oven to 350 F. Grease a 9x13 baking dish.
2. Cream sugar & butter until fluffy. Add egg & molasses, mix well.
3. Sift dry ingredients & add to wet ingredients.
4. Add hot water & mix well. (Batter will be thin)
5. Bake for 35-40 minutes. Serve with banana slices & whipped cream.