Monday, April 25, 2011

Sweet Potato Casserole for Easter

6 medium sweet potatoes
1/2 tsp salt
1/2 cup water

Scrub potatoes, cut into big chunks.
Pressure cook 10 minutes, natural release. 
When cool enough to handle, peel the potatoes and place in a mixing bowl.
Mash with a fork or a potato masher.

2 eggs
1 1/2 tsp. vanilla
3/4 tsp. cinnamon
1/3 cup sugar
1/4 cup cream, or half and half

Cream and mix until smooth.  Spoon into a lightly greased 9x13 inch baking

Streusel topping
1/2 stick of butter
3/4 cup light brown sugar
1/4 cup flour
1/2 cup chopped pecans (optional)

Put ingredients into a medium bowl, mix with 2 forks or a pastry blender
to the consistency of coarse meal.  Stir in the pecans if using.  Sprinkle
over the sweet potato mixture.  Bake at 350 degrees for 30-45 minutes or
until the topping is crisp and lightly browned.

McKayla our great grand daughter came up to her Grandma and said I like that and pointed to the sweet potato casserole. She is not one for liking vegetables.  It was nearly all gone, one little smidgen for a leftover.  So it must have been a hit.

Tuesday, April 19, 2011

Salpicon Steak Salad

When I noticed this recipe in the Penzey's Catalog, I thought I bet I could cook the meat in the pressure cooker.  Sure enough I could and it was so good.  I made this salad for lunch and it was so delicious.  As I read the recipe for the dressing, I didn't care for the ingredients, so I did a Creamy Cilantro-Avocado Dressing, that was really good and went well with this salad.
Salpicon Steak Salad
1 lb. flank steak
1 white onion, roughly chopped
2-3 garlic cloves crushed or 1/2 to 3/4 tsp.Pensey's minced garlic
5 whole black peppercorns
1 whole bay leaf
1 tsp Mexican Oregano.  I didn't have mexican oregano,  I just used regular oregano.
Put the flank steak in the Pressure Cooker.  Add enough water to cover the beef.  Add the onion, salt, garlic, peppercorns, bay leaf and oregano.  Pressure for 40 minutes, natural release. Remove the beef, let cool and then shred or cut into small pieces.
4 cups lettuce, you can also add spinach, and kale, or just spinach.
1/2 sliced red onion
1 avocado sliced
I also added some frozen peas, as we love uncooked peas in our salads.
Puree in a blender until smooth:
1/2 ripe avocado
3/4 cup packed cilantro
1/2 cup plain yogurt,
2 chopped scallions,
1 quartered garlic clove
1 TB. lime juice
1 tsp. agave or honey
1/2 tsp. salt
If you want the dressing that goes with the salad go to Penzey's .com., search under Mexican oregano.

Thursday, April 14, 2011

Two Recipes that Ken and Nan enjoy.

I made this one morning when Ken and Nan were coming down to do some shopping.  Nan liked it so well she took the recipe book home so she could copy some other recipes.  We bought this recipe book from the bed and breakfast place in Cedar City when we went to the Shakespearean festival. It was a collection of recipes by the Cedar City area bed and breakfast association, and has some great recipes.  Tomorrow morning I'm making it again as we will be up early to get down to the Temple for McKenna's wedding.
Blueberry Breakfast Bake:
8 slices white bread, cut into 1-inch pieces (about 6 cups)
1 (8-oz) pkg. cream cheese, chilled and cut into 1/2-inch cubes
1 cup fresh blueberries, (I used frozen blueberries, thawed and drained)
8 eggs
1 1/2 cups milk
Blueberry Syrup
Grease 11 x 7-inch baking dish.  Spread half of the bread pieces evenly in baking dish.  Top with cream cheese.  Sprinkle with blueberries.  Spread remaining bread over blueberries.  Beat eggs and milk in medium bowl until blended; pour over bread.  Cover unbaked mixture tightly with aluminum foil and refrigerate at least 8 hours but not longer than 24 hours.  When ready to bake, heat oven to 350 degrees.  Bake covered for 30 minutees; uncover and bake 25-30 minutes longer or until top is puffed and center is set.  Serve with blueberry syrup
Crockpot Chicken Enchiladas:
4 cooked Chicken breasts or Foster Farms Grilled Chicken pieces.
6 or 7 flour tortillas
Mix and simmer together:
1 can cream of Chicken Soup
1 cup sour cream
3/4 cup can milk
1 can of green chili's
minced onion and garlic
1 cup montery jack cheese.
Tear flour tortillas in pieces.  Layer with sauce and chicken, ending with sauce and chicken, cover with the remaining 1 cup cheese.
Crockpot 2 to 3 hours on low, or bake 350 degrees 15 to 20 minutes or until hot.

Saturday, April 9, 2011

Using Rice done in the Pressure Cooker and our two terrifice recipes to use over the rice!

I love using the Pressure Cooker for doing rice.  I love Brown Rice, I won't go in detail why it is so much better for you, it just is.  I like the brown rice from Lundberg.  Some one suggested using the sweet brown rice, it's okay but I really like the short or long grain rice from Lundberg.
1 cup rice
2 cups water
1/2 tsp salt
Pressure for 15 minutes, natural release.
I forgot my rice and left it in there for a couple of hours, it still was wonderful and done to perfection.
Simple Chicken Curry:
1 lb Chicken, which is boned and chopped
2 TB. vegetable oil or butter
1 medium onion, peeled and minced
2 cloves garlic, minced, or 1/2 tsp. Garlic Granules
4 inch section fresh Ginger, peeled and grated- or 1 tsp ground ginger
1 tsp. Sweet Curry powder
1 tsp. Hot Curry Powder
1 tsp. Garam Masala
1/2 tsp. Salt
1/2 cup plus 2 Tb. water, divided
2 ripe tomatoes, good-sized, washed, cored and chopped into large hunks
1 Cup plain low-fat yogurt
Place all dry spices in a small bowl, cover with 2 TB. water, let stand while chopping the chicken into bite-sized pieces, mincing the onion and garlic.  Heat oil over medium heat.  When hot, add onion, garlic and ginger.  Fry, for about 3 minutes until onions start to brown and everything smells really good.  Spoon in the curry/water mixture, stir quickly.  The mix will become quite dry, keep stirring until everything is a smooth paste, about 2 minutes.  Add the chicken pieces, saute quickly for a few minutes until well coated, then add water and chopped tomatoes, stirl well,  Reduce heat to a simmer and cook 20 minutes, stirring every 5 minutes or so.  Add yogurt, stir well, raise heat to medium, simmer until the sauce is thick and golden.  I added about 2 tlbsp. arrow root, or cornstarch to a littl water, mix and add to chicken mixture, I like it a little thicker than what it was doing. Serve over the rice.
Serves 4.
Recipe from Penzeys Spices
Chicken Fried Rice:
1/2 pound ground chicken
Onion and garlic minced
1/4 cup low-sodium chicken broth
1 TB. Teriyaki Sauce/Marinade
1/2 tsp. Coriander
2 Tsp. Peanut oil
2 large eggs, lightly beaten
1 tsp. minced peeled fresh ginger
2 carrots, finely chopped
1 green bell pepper, seeded and chopped
6 scallions, sliced
1 1/2 cups cold cooked brown rice
1/2 cup thawed frozen green peas
Spray a large nonstick skillet; heat.  Saute the chicken until browned, add onion and garlic if you like,
Transfer to a medium bowl; stirl in the broth, teriyaki sauce and coriander.
Stir-fry the eggs until set but still moist.  Transfer to the bowl.
Heat the remaining tsp. of oil; saute the ginger, carrots, bell pepper, and scallions until tender, about 5 minutes.  Stir in the rice and peas; about 5 minutes. Add the chicken mixture; cook until heated through, about 5 minutes.
Makes 4 servings.  1 1/2 cups  272 calories.
From Weight Watchers Cookbook

Sunday, April 3, 2011

Turkey, Mash Potatoes and Tradition

For many years we would fix turkey for Sunday Conference, the married kids could come over and have turkey and all the trimmings with us and the children that were at home.
This year it is different. Four of our children live out of state.  Russ and Family are on their way to a cruise, and our son in law, Carl, is recuperating from surgery.  So Rlynn and I are by ourselves for our Turkey tradition.
We decided we would fix our turkey fixins on Saturday and then piece with sandwiches, I made my good whole wheat roll recipe, and leftovers on Sunday.
On Friday or Saturday night
Put a frozen turkey breast in a crock pot, you don't have to season it just take the cover off and plop in the crock pot and put on low.  This year we used a turkey roast with white and brown meat.  It was moist and so good. About 4 o'clock in the morning the aroma of the turkey comes drifting into your bedroom and the smell wants you to get up and have turkey.
Mashed Potatoes:
Rlynn peeled and cut up about 10 potatoes.
Put the potatoes in the pressure cooker with 1/2 cup water and 1 tsp. salt.  Pressure for 8 minutes, natural release.  They are ready to mash.  We did enough so we could have more turkey, gravey, and mashed potatoes today.
We love corn on the cob, oh so easy in the Pressure cooker, Corn, 1/2 cup water, pressure for 6 minutes and release or let it go down naturally.  Your guide that came with your pressure cooker will tell you the times to pressure cook the vegetables.  We like yams, squash, green beans, potatoes, carrots, and corn.  I tried broccoli, but I thought it made the broccoli too soft.
Here's a great carrot recipe I made last Sunday when Russ and Kari and Family came down to Sunday dinner.
Sweet Mace Carrots:
Cut in circles about 10 carrots. ( I don't know I'm just guessing, Rlynn had just dug up our carrots from the garden and we had a gallon sack full in the fridge, to use up). Add 1/2 cup water pressure for 3 minutes, natural release or release.  Put the pan onto brown, add 1/4 cup butter, sugar and mace to taste, experiment with the sugar and mace. Continue cooking until the butter is melted and sugar is dissolved and the carrots are hot and covered with the sauce. They were so good.

Saturday, April 2, 2011

Spaghetti Skillet dinner and Spinach Salad

I love this recipe, I will probably use this instead of making regular spaghetti.
Spaghetti Skillet Dinner:
1/4 lb hamburger
1/4 lb ground turkey
1/2 minced onion
1 clove garlic
Brown on the brown setting of the pressure cooker pan.
1-15 oz. can tomato sauce
1 can stewed tomatoes
1 can mushrooms or fresh mushrooms
1 cup water
2 sliced celery ribs
4 ozs. uncooked spaghetti
1 1/2 tsp. oregano
1/2 tsp. Salt
Be sure the spaghetti is covered completely with the sauce
Pressure 6 minutes, natural release.

From the Fertlawn newsletter.
Spinach Salad with Pears, Pecans and Feta Cheese:
1/2 cup Pecans
Toast the pecans in a large nonstick skillet over medium heat, stirring often, for 3 to 4 minutes or until lightly browned and fragrant.  Tip onto a plate and let cool. Then cut up into pieces.
1 Tlb. Rice or White wine vinegar
1-2 Tlb. Honey
2 Tlb. Oil
1/2 tsp salt and pepper
whisk in a bowl, set aside.
In the Salad Bowl:
3 Tb. Chopped red onion
2 large red or green pears, cut in squares.  We had a green pear, but the salad would really look pretty with red pears.
1-6 oz bag baby spinach
Mix the onion, pears and spinach together.
Pour the dressing over the pears, onion and spinach.
Sprinkle on 3 oz. feta cheese, crumbled, and the pecans.
Since we don't like feta cheese, we used parmesan cheese.
Rlynn made the salad while I made the Spaghetti, they were both delicious, and they made a complete filling meal.