tag:blogger.com,1999:blog-68429290435066194302024-03-12T19:28:35.954-07:00Our Small TableRecipes from our two-person householdRobynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.comBlogger393125tag:blogger.com,1999:blog-6842929043506619430.post-64394253767872463982023-04-22T16:36:00.001-07:002023-04-22T16:36:15.609-07:00Favourite Mac n Cheese<p> photo pending<br /></p><p>My updated and preferred method of making what is probably my favourite dish.</p><ul style="text-align: left;"><li>1 C small-shape dry pasta</li><li>1 Tbsp butter</li><li>1 Tbsp flour</li><li>1/8 tsp salt</li><li>dash cayenne pepper</li><li>2/3 C milk</li><li>1 C shredded sharp Cheddar cheese</li><li>1/3 C panko bread crumbs</li><li>1/4 C shredded Mexican cheese blend</li></ul><p>1. Preheat oven to 350°F. Boil pasta according to package directions until just cooked or slightly al dente. Do not overcook the pasta. <br />2. While the pasta is cooking, in a medium, heavy, oven-safe pan over medium-high heat, melt butter, using a whisk to move it around so that the melted butter covers the bottom and inner sides of the pan. Once the butter is completely melted and starting to bubble, but before it begins to brown, add flour, salt, and cayenne. Whisk to combine, and do not allow the flour to burn. Add milk, a Tablespoon or so at a time, whisking constantly but not fast. Be sure that the flour-butter mixture is being fully mixed into the milk with each addition. It may not be necessary to use all of the milk, stop when the sauce is a little thinner than preferred consistency, as the cheese will thicken the sauce.<br />3. Drain cooked pasta and leave in colander until needed. <br />4. Add sharp Cheddar cheese to sauce in small amounts, whisking through to fully melt cheese and mix it into sauce. Once cheese sauce is complete, add drained pasta in small amounts and stir through. Flatten pasta in sauce within the pan, filling the pan and creating an even top.<br />5. Toss panko and Mexican cheese together, and spread over top of pasta in sauce. <br />6. Bake, at 350°F, for 20 minutes or until golden and crispy on top. Remove from oven, run a spatula around the edge, and allow to cool for 2 minutes before serving.</p><p><i>Robyn's notes: this is a go-to recipe for me now, and typing it here is the first time I've actually written it up, I just do it from memory when I make it. I have been known to add cooked crumbled bacon, and when I do so I will often replace a bit of the butter with bacon grease (not a lot, though, or the sauce will struggle to come together). You can't specifically taste the cayenne with just a dash, it simply provides some depth of flavour, but I have a couple of times been overly generous with the dash and it's been noticeable then! So if you like a bit of kick, feel free to go a little heavy on it. Change up the cheese if desired--I've used Kerrygold Dubliner a few times--or add a favourite seasoning to the topping, whatever feels right. The pan I use is an enameled cast iron 8 inch round skillet, happens to be made by Crock Pot (not sponsored). I own two identical pans, in the teal that is my favourite colour, and they are holding up. <a href="https://youtu.be/rpbgLmHVVF8" target="_blank">Watch me demonstrate this recipe</a> on YouTube!</i></p><p><i> </i><b>***** 5 Stars: </b>Excellent. A favourite for both of us, I will make this repeatedly</p><p><i> </i></p>Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-76372961273433889012022-03-04T13:04:00.002-08:002022-03-04T13:06:29.308-08:00Pice ar Maen<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh-_XEm6smvTvVtvRy2Kad13lREeJwwBvwphM8MFlcLJLkHUX4fTt2UlYILW_THAOlVBHuPfwJCwXTVM40TkO-MTNbD4kFMbwQ1G4mVEuBHypMkwPovS9vwRr5RiKT8NoAhQoUGCBjBEF8k7XfSKn64u7SDe84-HOnGtc0Pj9krWkoK7prw6Z878Bagew=s4608" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh-_XEm6smvTvVtvRy2Kad13lREeJwwBvwphM8MFlcLJLkHUX4fTt2UlYILW_THAOlVBHuPfwJCwXTVM40TkO-MTNbD4kFMbwQ1G4mVEuBHypMkwPovS9vwRr5RiKT8NoAhQoUGCBjBEF8k7XfSKn64u7SDe84-HOnGtc0Pj9krWkoK7prw6Z878Bagew=w240-h320" width="240" /></a></div><br /><p></p><p>I had been wanting to make Welsh cakes for awhile, but basically just not getting around to it, because I knew they were traditionally made on a griddle, which I don't have. One day I just decided to do it in my enamel cast iron skillet and they came out marvelously!<br /></p><ul style="text-align: left;"><li> 1 1/2 C flour</li><li>1/2 C sugar</li><li>1 tsp baking powder</li><li>1/4 rounded tsp salt</li><li>1/4 tsp nutmeg</li><li>8 Tbsp butter, cold, diced</li><li>1/2 C milk chocolate chips</li><li>1 egg, beaten with enough milk to yield 1/3 C liquid</li></ul><p>1. In a medium bowl, whisk together flour, sugar, baking powder, salt, and nutmeg.<br />2. Work in the butter until mixture is evenly crumbly, a few larger pieces of butter can remain. <br />3. Mix in the chocolate chips.<br />4. Add the milk/egg mixture, stirring until everything is moistened.<br />5. Turn the sticky dough out onto a well-floured surface and shape into a disc. Roll into a circle about 1/4 inch thick. Be sure to reapply flour under the dough while rolling, so that it won't stick. Cut dough into circles using 3 inch biscuit or other round cutter. Gather and re-roll scraps, cutting until all dough is used.<br />6. Heat an ungreased skillet over low-medium heat (for an electric skillet, set to 325°F). Dry-fry the cakes (no grease) for about 2 1/2 minutes on each side, until golden brown and cooked through. Let cool on a rack.</p><p><i>Robyn's notes: I don't even want to say how quickly I ate the first batch of these. I didn't expect the dough to be as sticky as it was; simply cutting them out was a bit of a challenge. Tradition would call for currants, not chocolate, but I went for my preference. They certainly do make them with chocolate in Wales sometimes. Do a test cake to see if the pan is the right heat.<br /><br /></i><b>**** 4 Stars:</b> Very Good. Enjoyed by us both, I will make this frequently<i> </i></p>Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-87560118130515092492022-02-19T13:13:00.000-08:002022-03-04T13:40:33.889-08:003-Ingredient Reese's Fudge<p> picture coming soon</p><p>The well-known straightforward "cheater" Reese's fudge.</p><ul style="text-align: left;"><li>14 oz can sweetened condensed milk</li><li>3 C milk chocolate chips</li><li>25 mini Reese's cups</li></ul><p>1. Line an 8 inch square pan with parchment paper, set aside. Unwrap peanut butter cups and chop into pieces. <br />2. In a medium pan set over medium-low heat, combine condensed milk and chocolate chips, stirring, until chocolate is melted and mixture is smooth.<br />3. Pour into prepared pan. Press chopped Reese's into the fudge mixture. Let cool for at least two hours.</p><p><i>Robyn's notes: This can cool in the fridge if you're in a hurry, I just prefer the way chocolate goods come out when they're cooled on the counter instead. Store in an air-tight container. If you put the Reese's in the freezer for about 15 minutes before starting, it'll be easier to unwrap them and they'll stay together in chunks better.<br /></i></p><p><i><br /></i><b>**** 4 Stars:</b> Very Good. Enjoyed by us both, I will make this frequently<i> </i></p>Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-66227144285160270502022-02-16T13:38:00.000-08:002022-03-04T13:40:15.036-08:00Simple Hash Brown Casserole<p> picture coming soon</p><p>This seems like there's not enough to it to be satisfying, but somehow it really is.</p><ul style="text-align: left;"><li>1/2 lb ground beef</li><li>2 tsp ranch seasoning powder <br /></li><li>1/2 C shredded cheddar cheese</li><li>1/2 C cream of potato soup (from a 10.5 oz can)</li><li>1/4 C milk</li><li>1 C shredded hash brown potatoes, thawed</li><li>salt and pepper to taste</li></ul><p>1. Preheat oven to 350°F. In a medium skillet, brown ground beef, drain. Stir in ranch seasoning. Transfer beef to a 6"x9" glass casserole dish and flatten across the bottom.<br />2. In a medium bowl, combine cheese, soup, milk, hash browns, and salt and pepper. Spoon mixture over beef in casserole dish, and spread to cover. If desired, top with extra cheese. Bake at 350°F for 22-25 minutes. If desired, for the last few minutes of cooking, switch to broiler setting to get a crispier topping.</p><p><i>Robyn's notes: to thaw the hash browns, line a bowl with paper towels, scoop the hash browns into the paper towels, cover with another paper towel, and either set aside on the counter for a few hours or microwave for 15-20 seconds. The hash browns don't need to be warm, just not frozen.</i><br /></p><div style="margin-bottom: 0in;">
<b>*** 3 Stars: </b>Good. At least one of us liked this enough for me to make it again, but not often</div>Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-87941532731540707172022-01-20T13:21:00.001-08:002022-08-24T15:12:51.162-07:00Cheddar Bacon Ranch Burgers<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_i6b1Nut9dwiiOUoFhCtOgxgAoMeAll3ETBkdPbQXJrDDnJZX6lpJTud-8gvsJdT1vuB9TXE3nIDQuUsHlrdquW4ihEYgv19i-Q_pbPHBbw72hZHXVwJjvdrAnJO6zmIYF3iQuFBE0-yVl71WMHeyIGgeREEue0aumJUI3iXUgO5m6ZK250yWrTuNg/s4608/IMG_20220824_150338914.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw_i6b1Nut9dwiiOUoFhCtOgxgAoMeAll3ETBkdPbQXJrDDnJZX6lpJTud-8gvsJdT1vuB9TXE3nIDQuUsHlrdquW4ihEYgv19i-Q_pbPHBbw72hZHXVwJjvdrAnJO6zmIYF3iQuFBE0-yVl71WMHeyIGgeREEue0aumJUI3iXUgO5m6ZK250yWrTuNg/s320/IMG_20220824_150338914.jpg" /></a></div><p>I generally make these as sliders, simply because the inexpensive buns I get from the market here are really small, so it just makes sense to do four little burgers instead of two big ones that don't fit the buns.</p><ul style="text-align: left;"><li>1/2 lb ground beef</li><li>1/4 C shredded sharp cheddar cheese <br /></li><li>3 slices bacon, diced and cooked</li><li>2 tsp ranch seasoning powder</li><li>4 slices sharp cheddar cheese</li><li>4 hamburger buns</li></ul><p>1. In medium bowl, combine beef, shredded cheese, cooked bacon, and ranch seasoning. Form into four patties.<br />2. Place burgers on grill and cook approximately 4 minutes per side. Just before removing burgers from grill, place a slice of cheese atop each patty to melt. Place patties on buns and top with preferred additions.</p><p><i>Robyn's notes: I use a George Foreman Grill for this recipe, so it's a cook time of four minutes total, not four minutes per side. I've made these little sliders several times, there's something about that punch of ranch seasoning and the bacon and cheese being inside the burger that's very satisfying.<br /></i></p><div style="margin-bottom: 0in;">
<b>*** 3 Stars: </b>Good. At least one of us liked this enough for me to make it again, but not often</div>Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-52863364530011410202021-12-10T13:30:00.001-08:002022-08-03T17:44:28.106-07:00Chicken Quesadillas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrNOPUwvu7FkuNtB3JEaGmyN1SQ-Y8RR-9FdDN1Lks_Lk7vsZ-43L2wFDHPtcaTenacG50RQMu3s-GxXhvUq0MR8wu-vtlcM3DwtlotAdKRab_1pgSjSRhkotzU4W1EGwzrx2j1MLYofZVvbpwBmVTRHQYAZ4y3smXhuIybn0wssmppDwza5KPRVJzw/s4608/IMG_20220803_141414850.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrNOPUwvu7FkuNtB3JEaGmyN1SQ-Y8RR-9FdDN1Lks_Lk7vsZ-43L2wFDHPtcaTenacG50RQMu3s-GxXhvUq0MR8wu-vtlcM3DwtlotAdKRab_1pgSjSRhkotzU4W1EGwzrx2j1MLYofZVvbpwBmVTRHQYAZ4y3smXhuIybn0wssmppDwza5KPRVJzw/s320/IMG_20220803_141414850.jpg" width="240" /></a></div><p>I love chicken quesadillas, but at home I always used to simply add chunks of chicken to cheese in a tortilla and, sorry, microwave it. The sauce on this is quite tasty and the whole thing is a great way to use up leftover shredded chicken.</p><ul style="text-align: left;"><li>1/2 C mayonnaise</li><li>1/2 tsp taco seasoning</li><li>1/8 tsp garlic salt</li><li>1 tsp hot sauce</li><li>4 flour tortillas</li><li>1 C shredded Mexican cheese blend</li><li>1 C shredded cooked chicken</li></ul><p>1. Whisk together mayo, taco seasoning, garlic salt, and hot sauce. Spread mixture on one side of each tortilla. Sprinkle cheese over sauce on half of each tortilla, then top the cheese with chicken. Fold the other half of the tortilla over the side with cheese and chicken.<br />2. Heat in microwave for 20 seconds, then saute in a skillet over medium heat for 3-4 minutes per side, until crispy but not blackened.</p><p><i>Robyn's notes: These can also be made with two full tortillas sandwiched over each other, of course, but I find quesadillas easier to flip when there's a fold on one side, so nothing can slide out that direction. It's also a good recipe for a countertop grill, which is what I used for the photo. In that case, don't bother microwaving first.</i> <br /></p><div style="margin-bottom: 0in;">
<b>*** 3 Stars: </b>Good. At least one of us liked this enough for me to make it again, but not often</div><p> </p>Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-46481366498992647652021-08-14T13:10:00.005-07:002022-12-29T16:03:13.395-08:00Pasta Carbonara<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYEfMT5YOjEr5oTmqSV1Z8QCNhQwAkvbOg8jjKEbmqw_eY-n5fAf1rdRxqXeQPG2ExC0xIfP88827kmvJzX_DrCpQ4jYX8GNgkXgUkcR7_ytAni_YZXpbC__iMSY67m5x7pvq2NrvXnFkSODJP2ZBNPYVun_oVfIKTsskMzSKvgaKzi730lsi3fqCsA/s4608/IMG_20221224_184017117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyYEfMT5YOjEr5oTmqSV1Z8QCNhQwAkvbOg8jjKEbmqw_eY-n5fAf1rdRxqXeQPG2ExC0xIfP88827kmvJzX_DrCpQ4jYX8GNgkXgUkcR7_ytAni_YZXpbC__iMSY67m5x7pvq2NrvXnFkSODJP2ZBNPYVun_oVfIKTsskMzSKvgaKzi730lsi3fqCsA/w239-h304/IMG_20221224_184017117.jpg" width="239" /></a></div><br /><p></p><ul style="text-align: left;"><li>1 large egg and 1 large yolk, room temperature<span style="mso-spacerun: yes;"> </span></li><li>1 clove garlic,
minced<span style="mso-spacerun: yes;"> </span></li><li>1 ounce (about 1/3
packed cup) grated Parmesan<span style="mso-spacerun: yes;"> </span></li><li>Salt and Coarsely
ground black pepper to taste<span style="mso-spacerun: yes;"> </span></li><li>2 Tbsp water<span style="mso-spacerun: yes;"> </span></li><li>2 ounces of
pancetta or bacon, diced<span style="mso-spacerun: yes;"> </span></li><li>6 ounces spaghetti</li></ul>
<p class="MsoNormal">1. <span style="mso-spacerun: yes;"></span>Place a large pot
of lightly salted water (no more than 1 tablespoon salt) over high heat, and
bring to a boil. <br />2. <span style="mso-spacerun: yes;"></span>In a mixing bowl,
whisk together the egg, yolk, garlic, and Parmesan. Season with a pinch of salt
and generous black pepper.<br />3. <span style="mso-spacerun: yes;"></span>Meanwhile, heat
large skillet over medium heat, add water and pork, and sauté until the fat
just renders, on the edge of crispness but not hard. Remove from heat and set
aside.<br />4. <span style="mso-spacerun: yes;"></span>Add pasta to the
water and boil until a bit firmer than al dente. Just before pasta is ready,
reheat pork in skillet, if needed. Place a stainless steel mixing bowl under
colander, then drain pasta and let the draining pasta
water heat the bowl.<span style="mso-spacerun: yes;"> </span>Discard all but 1/4 C of the water, setting that aside,
and use the empty heated bowl to combine all ingredients.<span style="mso-spacerun: yes;"> </span>Stir for a minute or so.<span style="mso-spacerun: yes;"> </span>Add some reserved pasta water if needed for
creaminess. Serve immediately, dressing it with a bit of additional grated
cheese and pepper.</p>
<p class="MsoNormal"> <i>Robyn's notes: I have been working on my recipe for Pasta Carbonara for at least a year and a half. The first time I made it, following a recipe from a well-regarded publication, I got pasta in scrambled egg. So I did some research, and have been making slight tweaks to my recipe, trying to get it perfect. I use very little of the pasta water, generally, but that's going to depend on taste and local conditions. If desired, after the pork fat has cooled slightly, whisk one or two
tablespoons, in a slow stream, into the egg/cheese/garlic
mixture.<br /><br /></i><b>**** 4 Stars:</b> Very Good. Enjoyed by us both, I will make this frequently<i> </i></p>
Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-86520304464391871822020-07-17T17:47:00.001-07:002020-07-17T17:47:20.310-07:00Chicken with Pear and Sage<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-4hZKmjI7aJQ/XxJGh_ac1hI/AAAAAAAABhc/y4lMXT3lVLQbM_0mQA7MhQvxebLVcIo3wCLcBGAsYHQ/s1600/IMG_20200717_163043_871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-4hZKmjI7aJQ/XxJGh_ac1hI/AAAAAAAABhc/y4lMXT3lVLQbM_0mQA7MhQvxebLVcIo3wCLcBGAsYHQ/s320/IMG_20200717_163043_871.jpg" width="320" /></a></div>
<br />
<ul>
<li>2 boneless skinless chicken breast halves</li>
<li>2 tsp olive oil</li>
<li>thin slices Emmentaler or Gruyere cheese (about 1.5 oz total)</li>
<li>1 small pear, cored and cut into thin slices</li>
<li>1/4 C apple juice</li>
<li>1 Tbsp finely shredded fresh sage</li>
</ul>
1. Place each chicken piece between 2 pieces of cling film. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4 inch thickness. Remove plastic wrap and sprinkle the chicken with salt and pepper.<br />
2. In a medium skillet heat oil over medium heat. Add chicken; cook for 4 to 6 minutes or until chicken is tender and no longer pink, turning once. Transfer to two dinner plates; top with cheese. Cover and keep warm.<br />
3. In the same skillet cook and stir pear slices for 2 to 3 minutes or just until tender. Add apple juice and sage. Bring to boiling, scraping up any crusty brown bits from bottom of skillet. To serve, spoon the pear mixture over chicken.<br />
<br />
<i>Robyn's notes: Good and quick. There were a few bites where the sage was a little strong, it's not a flavour everyone likes, but it was mostly well balanced. I used Gruyere (which it's been impossible to get for months, don't know how I lucked out this time) and the strength of the cheese against the sweet pear worked well.</i><br />
<br />
<div style="margin-bottom: 0in;">
<b>*** 3 Stars: </b>Good. At least one of us liked this enough for me to make it again, but not often</div>
Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-22030291327453594852020-07-16T17:03:00.000-07:002020-07-17T17:46:18.826-07:00Sweet and Spicy Turkey Skillet<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-CnToajWpLQw/XxJGQ9yIo2I/AAAAAAAABhU/HmINxHFE1h0h3eVJlk61xQKAL2OhANVZgCLcBGAsYHQ/s1600/IMG_20200716_180606_357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-CnToajWpLQw/XxJGQ9yIo2I/AAAAAAAABhU/HmINxHFE1h0h3eVJlk61xQKAL2OhANVZgCLcBGAsYHQ/s320/IMG_20200716_180606_357.jpg" width="320" /></a></div>
<br />
<ul>
<li>1 8oz turkey tenderloin</li>
<li>1/4 C apple juice</li>
<li>2 Tbsp bottled hoisin sauce</li>
<li>1/2 tsp grated fresh ginger (see notes, below)</li>
<li>1/8 tsp salt</li>
<li>dash cayenne pepper</li>
<li>1/2 C thin, bite-size strips red, green, and/or yellow sweet pepper</li>
<li>1 small onion, cut into thin wedges</li>
<li>1 Tbsp cooking oil</li>
<li>3 Tbsp cold water</li>
<li>1 tsp cornstarch</li>
<li>1 small apple or pear, peeled, cored, and cut into wedges</li>
</ul>
1. Cut turkey tenderloin in half horizontally to form two 1/2 inch steaks; set aside. In a small bowl, stir together apple juice, hoisin sauce, ginger, salt, and cayenne; set aside.<br />
2. In a large skillet cook sweet pepper strips and onion wedges in hot oil over medium-high heat for 4-5 minutes or until nearly tender. Remove vegetables, reserving oil in skillet. Add turkey to oil in skillet. Cook about 4 minutes or until brown, turning once.<br />
3. Return cooked vegetables to skillet. Add apple juice mixture. Bring to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes, or until turkey is done.<br />
4. Using a slotted spoon, transfer turkey and vegetables to a serving platter, reserving liquid in skillet. Cover and keep warm.<br />
5. Combine water and cornstarch; add to liquid in skillet. Cook and stir until thickened and bubbly. Add apple. Cook, covered, about 3 minutes more or just until apple is slightly softened. Spoon apple mixture over turkey and vegetables.<br />
<br />
<i>Robyn's notes: I was really exceptionally pleased with this, I thought it would be just "ok" for me and that he would really enjoy it, but turns out I liked it a ton. I'd not used hoisin sauce before, but I was able to plan more recipes to use it, so keep an eye out for those, coming up. I used ground ginger, because the weirdest things are selling out at this point in the pandemic (can't get frozen mango for love nor money around here, and I could get it easily three months ago, and Golden Delicious apples are an impossibility these days). I measured generously, because ground herbs and spices are not as strong as their fresh counterparts. I used a pear, just because apples are getting hard to come by and I wanted to use what I could get to make applesauce. I did not cook as long as these instructions direct, because I was using my enameled cast iron skillet, which retains heat like crazy. The turkey would have been bone dry if I'd cooked it for that long. So I did about 3 minutes in the oil, turning once, and simmered about 6 minutes, at the most, slicing through to check for doneness. I'm glad I pulled it when I did, it was perfect. Thickness of the turkey will have a lot to do with this, I sliced it butterfly style so it was fairly thin. </i><br />
<br />
<div style="margin-bottom: 0in;">
<b>**** 4 Stars:</b> Very Good. Enjoyed by us both, I will make this frequently</div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
(Bonus: the Welsh for "apple juice" is "sudd afal") </div>
Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-73406745939079527232020-07-10T16:45:00.000-07:002020-07-10T16:45:01.270-07:00Rosemary Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-8AI0EkEfzro/Xwj9GtSHz7I/AAAAAAAABhE/bTgJ3479GoEkFoauFCYzgY6B6rYRDZZLgCLcBGAsYHQ/s1600/IMG_20200710_163744_469.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-8AI0EkEfzro/Xwj9GtSHz7I/AAAAAAAABhE/bTgJ3479GoEkFoauFCYzgY6B6rYRDZZLgCLcBGAsYHQ/s320/IMG_20200710_163744_469.jpg" width="320" /></a></div>
<div>
<ul>
<li>6 oz boneless skinless chicken breast</li>
<li>1 small garlic clove, minced </li>
<li>1/2 tsp dried rosemary</li>
<li>1/8 tsp black pepper</li>
<li>salt to taste</li>
<li>1/2 Tbsp olive oil</li>
<li>1 Tbsp lemon juice </li>
</ul>
<div>
1. Slice chicken into half-inch strips. Sprinkle with garlic, rosemary, pepper, and salt. </div>
<div>
2. Heat olive oil in skillet. Sauté chicken until lightly brown, remove to serving plate.</div>
<div>
3. Add lemon juice to drippings in skillet, cook and stir for one minute. Drizzle over chicken.</div>
</div>
<div>
<br /></div>
<div>
<i>Robyn's notes: the lemon juice really comes along from behind with each bite, it was surprising but tasty. Be sure not to overdo it on the cooking oil; since the sauce is made of the drippings, if you use too much oil to begin with it'll be an oil slick on the plate.</i></div>
<div>
<br /></div>
<div>
<b>*** 3 Stars</b>: Good. At least one of us liked this enough for me to make it again, but not often</div>
Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-40281980977176656232020-07-07T16:10:00.000-07:002020-07-07T16:10:05.718-07:00Caribbean-Style Chicken <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-HeA87YxoMAE/XwUAnp2VA6I/AAAAAAAABgk/YLDbHZe-aHgeVDVwHv3d90S3nxprT9oyACLcBGAsYHQ/s1600/IMG_20200707_164738123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-HeA87YxoMAE/XwUAnp2VA6I/AAAAAAAABgk/YLDbHZe-aHgeVDVwHv3d90S3nxprT9oyACLcBGAsYHQ/s320/IMG_20200707_164738123.jpg" width="240" /></a></div>
<br />
<ul>
<li>1/2 tsp allspice</li>
<li>1/4 tsp dried thyme</li>
<li>1/4 tsp paprika</li>
<li>1/8 tsp hot pepper sauce</li>
<li>1 tsp olive oil</li>
<li>1 tsp lime juice</li>
<li>2 boneless skinless chicken breast halves</li>
</ul>
<div>
1. In a small bowl, combine all ingredients except chicken; mix well. Rub mixture on chicken breast halves. Let stand at room temperature for 15 minutes to marinate.</div>
<div>
2. Spray broiler pan with nonstick cooking spray, place chicken on spray-coated pan. Broil 4 to 6 inches from heat for 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once.<br />
<br />
<i>Robyn's notes: very simple, and it's good to have a couple recipes that require a very short marinade, for when you've forgotten to prepare anything or when plans change last minute. The original recipe source when this was a larger yield called it just "Caribbean Chicken", but even I know that people in that region wouldn't claim this recipe resembles their dishes, so I've added the modifier. I added the green onions for visual balance. Definitely needs the hot sauce.</i><br />
<br />
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often</div>
Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-26064942835729139332020-07-05T15:57:00.000-07:002020-07-05T15:57:51.693-07:00Chicken with Peanut Barbecue Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-fD16IVPGb_Q/XwJZZNurpNI/AAAAAAAABgY/FtobtrsFZYM0rCn2OLf5t3gaaMOJYy5KQCLcBGAsYHQ/s1600/IMG_20200705_164553252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-fD16IVPGb_Q/XwJZZNurpNI/AAAAAAAABgY/FtobtrsFZYM0rCn2OLf5t3gaaMOJYy5KQCLcBGAsYHQ/s320/IMG_20200705_164553252.jpg" width="240" /></a></div>
<br />
<ul>
<li>1/4 C spicy barbecue sauce</li>
<li>3 Tbsp apple juice </li>
<li>2 Tbsp peanut butter </li>
<li>2 boneless skinless chicken breast halves</li>
</ul>
<div>
1. In small saucepan, combine barbecue sauce, apple juice, and peanut butter; blend well. </div>
<div>
2. Place chicken on broiler pan. Broil 4 to 6 inches from the heat for 10 to 14 minutes or until chicken is fork tender and juices run clear, turning once and brushing with sauce mixture during the last 5 minutes of cooking time.</div>
<div>
3. Bring remaining sauce mixture to a boil; serve with chicken.<br />
<br />
<i>Robyn's notes: this is so simple and tasty, great for a busy evening. I sometimes add just the tiniest dash of crushed red pepper, if the barbecue sauce I have on hand isn't spicy. I know I made this for the first time in 2001, because my mom was doing Weight Watchers then, and when I cooked for her I'd note the points value of the recipe. This one had "ww6" written on it (old points system).</i><br />
<br />
<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px;">**** 4 Stars:</b><span style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15.84px;"> Very Good. Enjoyed by us both, I will make this frequently</span></div>
Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-48561703348389580582020-06-28T18:38:00.000-07:002020-06-28T18:38:07.937-07:00Marshmallows<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-vHWwEVeK35U/Wmk_eJFNS9I/AAAAAAAABSk/lFsasJ4ixvUXREPIhw9z-Z6W1SyR9d_cQCLcBGAs/s1600/marshmallows%2Bimg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://2.bp.blogspot.com/-vHWwEVeK35U/Wmk_eJFNS9I/AAAAAAAABSk/lFsasJ4ixvUXREPIhw9z-Z6W1SyR9d_cQCLcBGAs/s320/marshmallows%2Bimg.JPG" width="320" /></a></div>
I had long intended to make homemade marshmallows, without ever getting around to it. I actually keep the necessary ingredients in the pantry all the time, so this made a good choice for Scratch-Made Sunday! Personally, I'll now find it difficult to enjoy store-bought marshmallows, these are so creamy dreamy and easy to personalize with different flavours.<br />
<ul>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">3 3/4 tsp unflavored gelatin</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">1/2 C ice cold water, divided</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">3/4 C sugar</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">1/2 C light corn syrup</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">1/8 tsp kosher salt</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">1/2 tsp vanilla</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">2 Tbsp powdered sugar</li>
<li class="blog-yumprint-ingredient-item" itemprop="ingredients">2 Tbsp cornstarch</li>
</ul>
1. Combine gelatin and 1/4 cup of the cold water in the bowl of a stand mixer fitted with whisk attachment. Do not mix, allow to sit while continuing with next steps.<br />
2. In a medium saucepan, stir together remaining 1/4 cup water, sugar, corn syrup and salt. Cover and cook at medium high heat for 2-3 minutes. Uncover, clip a candy thermometer to side
of pan, and continue to cook until the mixture reaches 240°F. Remove from heat immediately upon reaching that temperature.<br />
3. With the mixer running on low speed, slowly pour the sugar syrup down the side of the bowl into the
gelatin mixture. Once all syrup has been added, increase speed to high. Continue to whisk until mixture is lukewarm and very thick, approximately 6 to 8 minutes. Add the vanilla during the
last minute of mixing (if you'd like to make peppermint marshmallows, replace vanilla with peppermint extract).<br />
4. While mixture is whisking, prepare pan. Combine powdered sugar and cornstarch in a small bowl. Lightly spray an 8x6" pan with nonstick cooking spray. Add sugar-cornstarch mixture and shake to coat the
bottom and sides of the pan. Return the remaining mixture to the bowl
for later use.<br />
5. When
marshmallow fluff is ready, pour the mixture into the prepared pan, using a lightly oiled
spatula for spreading evenly. Dust the top with enough of
the remaining sugar-cornstarch to lightly cover. Reserve the
rest of the sugar-cornstarch mix. Let marshmallows sit uncovered for at least 4
hours or overnight.<br />
6. Turn pan out onto a cutting board and cut into 1-inch squares
using a pizza wheel or knife dusted with the sugar-cornstarch
mix. Once cut, lightly dust all sides of each marshmallow with the
remaining mixture. Can be stored in an airtight container for several weeks.<br />
<br />
<i>Robyn's notes: this really isn't at all difficult, it's just time-consuming and there is a lot of dish-washing that can't be put off (get those sugar syrup- and marshmallow fluff-covered items soaking in hot water right away or you'll be chipping away at them for ages!). I find it actually fairly soothing to make candy, but don't get complacent! Sugar syrup at 240°F is a burn waiting to happen if you're not paying attention! If you can get unflavored gelatin in a large canister, it's easy to measure out. Otherwise, this is 1 1/2 packets from the box. Watch me <a href="https://youtu.be/Hpjj_Py9nTM" target="_blank">demonstrate this recipe</a> on youtube!</i><br />
<br />
<div style="margin-bottom: 0in;">
<b>**** 4 Stars:</b> Very Good. Enjoyed by us both, I will make this frequently</div>
<i> </i> Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-15137191879514368832020-06-27T17:59:00.000-07:002020-07-05T09:01:19.517-07:00Brown Sugar Mustard Chicken <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-oJEkO9qczp8/XwH5P5OoYJI/AAAAAAAABgA/tONpPGmSyjsrvEAVR5PF2B0E22dtZ3pPACLcBGAsYHQ/s1600/IMG_20200627_165607358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-oJEkO9qczp8/XwH5P5OoYJI/AAAAAAAABgA/tONpPGmSyjsrvEAVR5PF2B0E22dtZ3pPACLcBGAsYHQ/s320/IMG_20200627_165607358.jpg" width="240" /></a></div>
<br />
<ul>
<li>2 Tbsp Dijon mustard</li>
<li>1 1/2 Tbsp packed brown sugar</li>
<li>1/8 teaspoon ground allspice</li>
<li>Dash crushed red pepper flakes</li>
<li>2 boneless skinless chicken</li>
</ul>
1. In a medium bowl, mix mustard, brown sugar, allspice and pepper flakes. Reserve about 1 Tbsp mixture for serving. Add chicken to remaining mixture; toss to coat.<br />
2. Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°. Serve with reserved mustard mixture.<br />
<br />
<i>Robyn's notes: this was so very simple and straightforward, and it was another recent recipe which I thought would be too mustardy but wasn't. I broiled the chicken, instead of grilling, I leave grilling to my sweetheart because he's better at it than I am.</i><br />
<br />
<b>*** 3 Stars: </b>Good. At least one of us liked this enough for me to make it again, but not often Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-76080479696669311732020-06-24T17:50:00.000-07:002020-07-05T08:53:52.105-07:00Molasses-Glazed Pork Tenderloin<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Edb8aPY031A/XwH3hXEP4pI/AAAAAAAABfs/crJEnQW0sh0xnGONHceTVAa9SDE4JaruQCLcBGAsYHQ/s1600/IMG_20200624_165132703.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-Edb8aPY031A/XwH3hXEP4pI/AAAAAAAABfs/crJEnQW0sh0xnGONHceTVAa9SDE4JaruQCLcBGAsYHQ/s320/IMG_20200624_165132703.jpg" width="240" /></a></div>
<br />
<ul>
<li>half of a 12oz pork tenderloin</li>
<li>2 Tbsp finely chopped prosciutto or bacon</li>
<li>1 1/2 C frozen lima beans or green beans</li>
<li>1/4 C chopped onion</li>
<li>1/3 C water</li>
<li>1 1/2 tsp olive oil</li>
<li>1/4 C orange juice</li>
<li>4 1/2 tsp molasses</li>
<li>1/2 tsp cornstarch</li>
<li>1/4 tsp salt</li>
<li>1/8 tsp black pepper</li>
</ul>
1. Trim fat from meat. Cut meat into 1/2 inch slices, set aside. In a large skillet cook prosciutto over medium heat until crisp. Drain, discarding drippings. In the same skillet, add frozen lima beans and onion; cook in water according to bean package directions. Drain bean mixture, set aside.<br />
2. In the same skillet, heat oil over medium-high heat. Add meat to skillet. Cook for 5 to 7 minutes or until meat is just barely pink in the center, turning once.<br />
3. Meanwhile, in a small bowl, stir together orange juice, molasses, cornstarch, salt, and pepper. Add to the meat in skillet Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir the bean mixture into the orange juice mixture; heat through.<br />
4. Serve the sauce over the meat.<br />
<br />
<i>Robyn's notes: I can't eat lima beans or green beans (or onions, for that matter), so I just skipped that part. This is good when you have already used half of a pork tenderloin and have the other half to use, check the "beef pork or lamb" label in the sidebar for pork tenderloin recipes. I used bacon, because I had it in the house for another recipe and it's better for the budget than prosciutto, as much as I like prosciutto. I was surprised that the sauce didn't get thicker, I assumed that with both molasses and cornstarch it would set up fast, which it didn't. But the end result was tasty.</i><br />
<br />
<b>*** 3 Stars: </b>Good. At least one of us liked this enough for me to make it again, but not often Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-58818610767192912262020-06-23T17:40:00.000-07:002020-07-05T08:41:54.003-07:00Satay-Style Beef with Couscous<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-OkAzHTeVXXE/XwH0sGg1YrI/AAAAAAAABfg/HV08BWC7TSU-yWOSgsvd8Kf1M7ufDTm5QCLcBGAsYHQ/s1600/IMG_20200623_175023169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-OkAzHTeVXXE/XwH0sGg1YrI/AAAAAAAABfg/HV08BWC7TSU-yWOSgsvd8Kf1M7ufDTm5QCLcBGAsYHQ/s320/IMG_20200623_175023169.jpg" width="240" /></a></div>
<br />
<ul>
<li>1/3 C chicken broth</li>
<li>1/4 C creamy peanut butter</li>
<li>1 Tbsp reduced-sodium soy sauce</li>
<li>1/8 tsp ground ginger</li>
<li>1/8 tsp crushed red pepper</li>
<li>1 Tbsp dry sherry (see note, below)</li>
<li>2 cloves garlic, minced</li>
<li>1/2 tsp curry powder</li>
<li>6 oz beef flank steak or boneless beef top sirloin steak</li>
<li>nonstick cooking spray</li>
</ul>
1. In a small bowl, gradually whisk or stir the broth into peanut butter until smooth (mixture may stiffen at first, but will become thinner as more liquid is added). Stir in soy sauce, ginger, and crushed red pepper, set aside.<br />
2. In a medium bowl, combine the sherry, garlic, and curry powder. Trim fat from meat. Cut meat into thin bite-size strips. Add the meat to sherry mixture, toss to coat.<br />
3. Lightly coat a medium skillet with cooking spray. Heat skillet over medium-high heat. Stir-fry meat in hot skillet for 2 to 3 minutes or until meat is slightly pink in center.<br />
4. Add sauce. Cook and stir about 1 minute more or until heated through. Serve the meat mixture over couscous.<br />
<br />
<i>Robyn's notes: I don't keep sherry in the house, because everything I've ever read says not to use cooking sherry due to the sodium, and I won't use it up quickly enough to justify the expense of regular sherry. So I used balsamic vinegar. There are several ways to substitute for sherry in a recipe, depending on what else is in the recipe, in this case the balsamic worked out just fine. This was tasty, though I found the meat a bit tough.</i><br />
<br />
<b>*** 3 Stars: </b>Good. At least one of us liked this enough for me to make it again, but not often Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-57937590290647008952020-06-19T18:26:00.000-07:002020-07-05T08:29:32.353-07:00Citrus Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-q0uR4_d3PhY/XwHxzDbocvI/AAAAAAAABfU/B3zx5NgVxUAE6Umm4ayIbSoOgjUdcDtDwCLcBGAsYHQ/s1600/IMG_20200619_175519655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-q0uR4_d3PhY/XwHxzDbocvI/AAAAAAAABfU/B3zx5NgVxUAE6Umm4ayIbSoOgjUdcDtDwCLcBGAsYHQ/s320/IMG_20200619_175519655.jpg" width="240" /></a></div>
<br />
<ul>
<li>two 4oz skinless, boneless chicken breast halves</li>
<li>1/8 tsp salt</li>
<li>1 tsp cooking oil</li>
<li>1 medium orange</li>
<li>1 Tbsp orange marmalade (see note, below)</li>
<li>1/8 tsp ground ginger</li>
<li>dash crushed red pepper (optional)</li>
</ul>
1. Sprinkle chicken with salt. In a medium skillet cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is done, turning once.<br />
2. Meanwhile, finely shred enough of the orange peel to measure 1/4 tsp; set aside. Peel orange. Cut orange in half lengthwise; cut crosswise into slices. In a small bowl, combine shredded peel and orange slices. Add orange marmalade, ginger, and if desired, crushed red pepper; toss gently to coat.<br />
3. Remove cooked chicken from skillet, cover and keep warm. Reduce heat to low. Add orange mixture to the skillet. Cook and stir for 30 to 60 seconds, or until marmalade is melted and mixture is heated through. Serve the orange mixture over chicken.<br />
<br />
<i>Robyn's notes: When I was making my shopping list, I noted that <a href="http://www.oursmalltable.com/2020/06/mustard-orange-pork-tenderloin.html" target="_blank">Mustard-Orange Pork Tenderloin</a> called for either orange marmalade or apricot preserves. I don't really enjoy orange marmalade, but I do like apricot preserves, so I decided to use that. I also used apricot preserves for this recipe. It came out just fine with that change. This was quite good.</i><br />
<br />
<b>*** 3 Stars: </b>Good. At least one of us liked this enough for me to make it again, but not oftenRobynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-83052156198043774112020-06-18T18:05:00.000-07:002020-07-05T08:15:55.008-07:00Mustard-Orange Pork Tenderloin<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-oHgWQjjCYEY/XwHum1EX8fI/AAAAAAAABfI/lhBodzbeb0AZ-sNVRzWDxByZixol7CKYACLcBGAsYHQ/s1600/IMG_20200618_170102601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-oHgWQjjCYEY/XwHum1EX8fI/AAAAAAAABfI/lhBodzbeb0AZ-sNVRzWDxByZixol7CKYACLcBGAsYHQ/s320/IMG_20200618_170102601.jpg" width="240" /></a></div>
<br />
<ul>
<li>half of a 12oz pork tenderloin</li>
<li>1 Tbsp apricot preserves (or orange marmalade)</li>
<li>2 tsp Dijon mustard</li>
<li>nonstick cooking spray</li>
<li>1 C sliced fresh mushrooms</li>
<li>1/4 C sliced green onions</li>
<li>1 Tbsp orange juice</li>
</ul>
1. Trim fat from meat. Place meat in a shallow roasting pan. Insert an oven-safe thermometer into center of meat. Roast in a 425°F oven for 10 minutes.<br />
2. In a small bowl, stir together apricot preserves and mustard. Spoon 2 teaspoons of the mustard mixture over the meat; set remaining mustard mixture aside. Roast for 15 to 20 minutes more, or until the thermometer registers 160°F.<br />
3. Meanwhile, lightly coat a medium saucepan with cooking spray. Heat over medium heat. Add mushrooms and green onions to saucepan. Cook and stir for 2 to 3 minutes or until mushrooms are tender. Stir in the orange juice and remaining mustard mixture. Cook and stir until heated through.<br />
4. To serve, thinly slice meat. Spoon the mustard mixture over meat.<br />
<br />
<i>Robyn's notes: this was quite easy, and actually tastier than I expected. The sauce mixture smelled so strongly of mustard that I expected that flavour to be overwhelming, but it turned out to have a nice balance. That said, the meat was way too dry. My thermometer is accurate, so I think if making this again I would pull it a couple degrees early and let carry-over get it the rest of the way. </i><br />
<br />
<b>*** 3 Stars: </b>Good. At least one of us liked this enough for me to make it again, but not often Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-28376968366491484392020-05-20T09:10:00.000-07:002020-07-09T09:24:54.612-07:00Sourdough Discard Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Nfzj1luiNY4/XwdEywmDL9I/AAAAAAAABgw/ZlkYpt6hOj0lNPEzignMHqkG3z70zXseQCLcBGAsYHQ/s1600/Screenshot_20200705-105538.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="757" data-original-width="760" height="318" src="https://1.bp.blogspot.com/-Nfzj1luiNY4/XwdEywmDL9I/AAAAAAAABgw/ZlkYpt6hOj0lNPEzignMHqkG3z70zXseQCLcBGAsYHQ/s320/Screenshot_20200705-105538.png" width="320" /></a></div>
<br />
<ul>
<li>1/2 cup All-Purpose Flour</li>
<li>1 teaspoon baking powder</li>
<li>1/4 rounded teaspoon salt</li>
<li>4 tablespoons unsalted butter, cold</li>
<li>1/2 cup sourdough starter discard</li>
</ul>
1. Preheat the oven to 425°F, with a rack in the upper third. Grease a baking sheet, or line it with parchment.<br />
2. Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is unevenly crumbly. Add the starter, mixing gently until the dough is cohesive.<br />
3. Turn the dough out onto a lightly floured surface, and gently pat it into a round about 1"-thick. Use a sharp biscuit cutter to cut four rounds, cutting them as close to one another as possible. Or slice with dough cutter into four irregularly shaped biscuits.<br />
4. Place the biscuits onto the prepared baking sheet, leaving about 2" between them; they'll spread as they bake. Bake the biscuits in the upper third of your oven for 20 to 23 minutes, until they're golden brown.<br />
5. Remove the biscuits from the oven, and serve warm. Or cool completely, wrap in plastic, and store at room temperature for several days. Freeze, well-wrapped, for longer storage.<br />
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<i>Robyn's notes: even though I use the tiny starter method, I still get a lot of discard, so I was making these biscuits often for awhile. Sourdough starters can vary in how liquid they are. If the dough seems very dry, dribble in a bit of milk or buttermilk until it comes together. These come together easily and are quite good, especially with butter and honey.</i><br />
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<b>**** 4 Stars:</b> Very Good. Enjoyed by us both, I will make this frequently</div>
Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-58137915004213900802020-03-22T06:30:00.000-07:002020-03-22T06:30:07.076-07:00Butter Crackers<div class="separator" style="clear: both; text-align: center;">
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<a href="https://4.bp.blogspot.com/-wvkZeav7WY0/WmOthf014vI/AAAAAAAABSE/cPXsRdCAdCQK72k7pHREkHkpDDjhBHyBQCLcBGAs/s1600/butter%2Bcrackers%2Bimg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-wvkZeav7WY0/WmOthf014vI/AAAAAAAABSE/cPXsRdCAdCQK72k7pHREkHkpDDjhBHyBQCLcBGAs/s320/butter%2Bcrackers%2Bimg.JPG" width="320" /></a></div>
When you have a little extra time to spend, it's absolutely worthwhile to spend it "puttin' on the Ritz" and making these crackers at home, instead of purchasing them. They're actually quite straightforward to make, tasty, and homemade means you know exactly what's in them.<br />
<ul>
<li>1 C flour</li>
<li>1 1/2 tsp baking powder</li>
<li>1/2 Tbsp sugar</li>
<li>1/4 tsp salt</li>
<li>3 Tbsp cold butter</li>
<li>1 Tbsp vegetable oil</li>
<li>1/3 C water (or as needed) </li>
<li>1 1/2 Tbsp melted butter</li>
<li>1/4 tsp salt for topping</li>
</ul>
1. Preheat oven to 400F. In a mini food processor, combine flour, baking powder, sugar, and salt. Add cold butter a few small pats at a time, pulsing to combine. Pour in oil and pulse to combine. Add water about a half Tablespoon at a time, pulsing with each addition, until dough comes together forming a ball, scraping down sides if necessary. <br />
2. Roll dough very thinly and cut out with cookie cutter. Poke 5-6 holes in each cracker with a skewer or the back of a toothpick. Bake on a parchment- or silpat-lined baking sheet for 10 minutes, or until crackers are just beginning to brown.<br />
3. In the last minute of baking, combine melted butter and salt for topping. When crackers are fully baked, brush each with melted salty butter and allow to cool.<br />
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<i>Robyn's notes: I have never used all of the water, I generally use about half of what's called for, but I'm also baking at high altitude and often when it's pretty low humidity. If the dough has come together, stop adding water. These make very tasty crackers, which I keep going back to. As I do with the bought version, I enjoy them plain, with cheese, and with peanut butter. For the price of ingredients in my area, this is an item it's financially reasonable to make instead of buying. It's also a good option for recipes that call for a crushed Ritz crust, avoiding buying a full box of crackers and having leftovers (since avoiding leftovers is one of my missions in life). Watch me <a href="https://youtu.be/3hqlfY6tTds" target="_blank">demonstrate this recipe</a> on youtube!</i><br />
<i><br /></i> <b>*** 3 Stars</b>: Good. At least one of us liked this enough for me to make it again, but not often
Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-62482504113438989002020-03-13T19:22:00.000-07:002020-03-13T19:43:05.737-07:00Mint Chocolate Cookie Butter Truffles<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-FOqdk_qLCXQ/XmxAX-nLzCI/AAAAAAAABdY/Jm9c70BgOd0_SG-Rs_gxPV7Fb6AjKrAbACLcBGAsYHQ/s1600/IMG_20200313_132616_177.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-FOqdk_qLCXQ/XmxAX-nLzCI/AAAAAAAABdY/Jm9c70BgOd0_SG-Rs_gxPV7Fb6AjKrAbACLcBGAsYHQ/s320/IMG_20200313_132616_177.jpg" width="320" /></a></div>
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With just enough mint but not too much, the creamy chocolate centers nearly melt in your mouth!<br />
<ul>
<li>1 Cup mint <a href="http://www.oursmalltable.com/2017/12/chocolate-cookie-butter.html" target="_blank"><span style="color: black;">chocolate </span>cookie butter</a> (see notes, below)</li>
<li>1 1/2 C milk chocolate chips, divided</li>
</ul>
<div>
1. Line a large baking dish with cling film or parchment paper. Pour prepared cookie butter into dish, spreading out as thin as possible. Refrigerate at least one hour.</div>
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2. Line another dish with cling film. Using a spoon or scoop and rolling quickly in your hands, form the chilled cookie butter into balls about one inch in diameter, placing each ball onto the cling film where they will not touch. Refrigerate at least one hour.</div>
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3. Fill the bottom of a double boiler with a couple inches of water, bring to a simmer. In the top section, melt 1 Cup of chocolate chips until the chocolate is 105°F. Remove top section from heat and stir in remaining 1/2 Cup of chocolate, a bit at a time, letting it melt before adding more. Allow chocolate to cool to 82°F. Return to the double boiler until it warms to 86°F. Remove from heat.</div>
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4. One at a time, drop chilled balls of cookie butter into melted chocolate, using a spatula or fork to completely cover each ball and to gently remove from chocolate. Place each ball on parchment paper to set. If temperature of chocolate drops below 82°F while coating the balls, return it to the double boiler briefly to heat to about 87°F. Allow truffles to rest while they set.</div>
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<i>Robyn's notes: prepare cookie butter as instructed in that recipe, but using mint Oreos instead of plain. The cookie butter is really sticky, when it's chilling you want as much of it exposed to the air as possible, or you won't be able to form it into balls. If you don't want to temper the chocolate you can just melt it, but you won't get the same snap, and since the inside of the truffles will be soft, that firm coating helps.</i></div>
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<b style="background-color: white; color: #333333; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px;">**** 4 Stars:</b><span style="background-color: white; color: #333333; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13px;"> Very Good. Enjoyed by us both, I will make this frequently.</span></div>
Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-74450063856563438102020-02-09T14:18:00.000-08:002020-02-09T14:18:06.944-08:00InstantPot Applesauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-yXzTDnkJUYY/XkCE-6_NPmI/AAAAAAAABc8/TS1wDpuadIwuqUQaE8ahuLNwbtjjh9chACLcBGAsYHQ/s1600/IMG_20200209_151506071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-yXzTDnkJUYY/XkCE-6_NPmI/AAAAAAAABc8/TS1wDpuadIwuqUQaE8ahuLNwbtjjh9chACLcBGAsYHQ/s320/IMG_20200209_151506071.jpg" width="240" /></a></div>
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Usually, I make a good-sized batch of <a href="http://www.oursmalltable.com/2015/07/chunky-applesauce.html" target="_blank">applesauce</a> and can it, so I have plenty on hand for just a little bit of work. However, if I don't have time to do those extra canning steps, I can make a smaller batch in the InstantPot Mini.<br />
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1 1/2 lbs apples (about four medium)<br />
1 1/2 Tbsp unsweetened apple juice<br />
1/4 C sugar<br />
1/4 tsp cinnamon<br />
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1. Peel, core, and slice apples into eighths. Cut each segment in half crosswise.<br />
2. Place apples in the inner pot of Instant Pot Mini. Add apple juice.<br />
3. Lock the lid in place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 4 minutes. After cooking, release the pressure naturally for 15 minutes, then quick release any remaining pressure.<br />
4. Unlock the lid. Add sugar and cinnamon. Smash with a potato masher to desired consistency. Carefully taste and adjust seasoning, adding more sugar if needed. Be aware that the apples will taste sweeter when hot.<br />
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<i>Robyn's notes: if you're not sure which varieties are sauce apples (as opposed to eating or pie apples), feel free to ask the produce manager. Some options are Fuji, Golden Delicious, Braeburn, Cortland, Crispin, McIntosh, Liberty, and Rome. The best sauce is made with a combination of two varieties. It's good to keep a few juice boxes on hand in the pantry for this use, since the recipe calls for such a small amount of juice. Don't think you can skip the juice, the IP won't come up to pressure without the juice inside.</i><br />
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<b>**** 4 Stars:</b> Very Good. Enjoyed by us both, I will make this frequently.Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-73909327346435709772019-08-13T09:58:00.000-07:002019-08-13T09:58:25.185-07:00StatusJust as I was prepping a new feature for this site and its accompanying YouTube channel, I had emergency surgery. Between the hospitalization and the recovery, I wasn't able to work on anything for Our Small Table for an extended period. About the time I was feeling up to it again, things got extra complicated, between my mom getting a cancer diagnosis and subsequently starting treatment, and an unusual summer with me travelling back and forth from one state to another. Then I moved, had serious vehicle issues, and my beloved mom passed away. The hope is that now that we're more properly settled, and I have a vehicle again, I'll be able to end the extended hiatus for Our Small Table. He's been talking about wanting to add gardening videos to the YouTube channel, so that's a possibility, and I have three videos already recorded for the new feature I was working on. I've also been testing small batch InstantPot recipes, and I have a few "just for fun" recipes planned (Firefly fans? Watch this space!).Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-45782058452649159402019-01-09T18:13:00.000-08:002020-07-05T10:16:05.367-07:00Instant Pot Parmesan Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-hdUCqI36yYw/XwIKwSyiogI/AAAAAAAABgM/iSlwY_jBIJwZOxj-7Dr8r4x_wO6-PpG6gCLcBGAsYHQ/s1600/20190115_144252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-hdUCqI36yYw/XwIKwSyiogI/AAAAAAAABgM/iSlwY_jBIJwZOxj-7Dr8r4x_wO6-PpG6gCLcBGAsYHQ/s320/20190115_144252.jpg" width="240" /></a></div>
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<ul>
<li>1 Tbsp butter</li>
<li>1 garlic clove, minced</li>
<li>1 C penne or other medium pasta</li>
<li>1/2 C water</li>
<li>1/2 C heavy cream </li>
<li>1/2 C chicken broth</li>
<li>4 Oz Parmesan cheese, grated</li>
</ul>
<div>
1. With Instant Pot on saute mode, melt butter, then add garlic and cook, stirring, for 30 seconds. </div>
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2. Add pasta, water, heavy cream, and broth; stir well. Seal pot lid and cook on high pressure for 3 minutes. </div>
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3. Quick release pressure, then open the lid. Stir in cheese until melted. </div>
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<i>Robyn's notes: I made this several times and it was the only recipe from the source that worked. I have completely rewritten it, because it was in sorry state originally.</i></div>
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<b>*** 3 Stars</b>: Good. At least one of us liked this enough for me to make it again, but not often. </div>
Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0tag:blogger.com,1999:blog-6842929043506619430.post-54034899671773511572018-02-21T12:06:00.000-08:002018-02-21T14:35:00.692-08:00Mushroom Fried Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-qIZsUcs_Pnw/WmzaPx1NDUI/AAAAAAAABTE/Bfsj1Gf8QpQsnlF0_FKzO8nZ-otwvX4sACLcBGAs/s1600/IMG_4654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-qIZsUcs_Pnw/WmzaPx1NDUI/AAAAAAAABTE/Bfsj1Gf8QpQsnlF0_FKzO8nZ-otwvX4sACLcBGAs/s320/IMG_4654.JPG" width="320" /></a></div>
This great and simple vegetarian dish will use up any leftover rice and mushrooms in the house.<br />
<ul>
<li>1/4 C fresh mushrooms, sliced</li>
<li>2 Tbsp chopped onion</li>
<li>2 Tbsp oil</li>
<li>1 C cold cooked rice</li>
<li>1/4 C frozen mixed vegetables, thawed </li>
<li>2 Tbsp reduced-sodium soy sauce</li>
<li>1 egg, beaten</li>
</ul>
1. In a medium skillet, cook mushrooms and onion in oil until tender. Stir in the rice, vegetables, and soy sauce and cook over low heat for about 3 minutes, stirring occasionally, until vegetables are cooked through and most liquid is evaporated.<br />
2. Add egg; cook and stir for1-2 minutes or until egg is set.<br />
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<i>Robyn's notes: I'm really very much a scent cook, certain ingredients make a dish smell so good that I get much more excited about it than you would expect. Soy sauce is one, as soon as I add it to the skillet my tummy starts rumbling! Try <a href="http://www.oursmalltable.com/2008/03/chicken-fried-rice_14.html" target="_blank">Chicken Fried Rice</a> for another tasty version. Watch me <a href="https://youtu.be/C0_ZX2f8t6A" target="_blank">demonstrate this recipe</a> on youtube!</i><br />
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<b>*** 3 Stars: </b>Good. At least one of us liked this enough for me to make it again, but not often<i> </i></div>
Robynhttp://www.blogger.com/profile/05016211742440955072noreply@blogger.com0