Monday, September 28, 2009

Peanut Butter Cookies

I love this cookie recipe. It's so easy and oh so yummy! And even Gluten Free!!

1 c peanut butter
1 egg
1 c sugar

Preheat oven to 375*

Mix egg and sugar.

Fold in peanut butter

Put in Cookie press

Bake 11-14 minutes

Cool for 1 minute

Remove to cookie sheet


Friday, September 25, 2009

The Lord 's ever present help

Today I cooked this paneer stir fry with
paneer or cottage cheese, chopped up carrots,
bell peppers, fresh french beans (I don 't know
what they are called in America)
onions and some garlic- ginger.
You can have it with rice or any kind of bread.
Yesterday the Lord saved us in
a miraculous way.
I heated some food on a very low gas flame and
un-noticed by me the flame went out.
I did not switch off the gas knob and so there was a gas leak in the house. We were resting in the bedroom but the doors and windows were open. I had a nasty headache, but I realized
what was happening and switched off the gas.
The Lord is our very present help.
I saw this video in the morning.
And want to say Thank You Lord.

Tuesday, September 22, 2009

Chicken N Dumplin's

4-6 chicken breasts or parts
1 can cream of chicky soup
2 sliced carrots
1 cup water
Roll chicken in flour, pepper, paprika, an garlic powder
Brown chicken in fry pan with a small amount of oil
Remove pan of any excess oil with paper towel (if you want)
Add soup, carrots, & water.
Cover and cook on medium to low for 45 min (if bone in chicken) 20 minutes (no bone)

Then add dumplings...
1 c flour
1 1/2 t baking powder
1/2 t salt (optional)
1 egg, beaten
1/3 c milk
2T oil
Stir together dumpling mixture (will be stiff) and large spoonful on top of chicken pieces and gravy mixture.
Cover and steam for 15 minutes until puffy

(I served them right out of the pan... this is the leftovers.

Monday, September 21, 2009

Chicken Fried Rice (cheap, tasty comfort food)

Chicken Fried Rice
  1. Either steam 1 cup of long-grain rice in 2 cups of lightly salted water, or, better yet, use leftover rice.
  2. Heat some oil in a wok. Chop up 3-4 green onions including the tops and stir-fry them slightly. Add the cooked rice and stir-fry it with the onions. Stir the rice around so the grains separate as much as possible.
  3. Push the rice up the sides of the wok, leaving an empty space in the bottom. Add another tablespoon or so of oil to the empty space. While it heats, beat 4 eggs together in a separate bowl. Add them to the hot bowl and swirl the wok over the heat so that the eggs cook to the bottom in an even layer.
  4. When all the egg is solid but still moist, take a sharp knife and cut it (still in the wok) quickly into narrow strips, as narrow as you can reasonably manage, like 1/4 to 1/2 inches. Then cut those strips crosswise to make small chunks of cooked egg. Mix the chunks in with the rice.
  5. Once again, push the rice mixture up the sides of the wok and heat a little more oil. Meanwhile, chop some leftover cooked chicken meat, 1 to 2 cups worth. Add the pieces to the hot oil and stir-fry them to heat, then mix them with the rice.
  6. You can stop and serve at this point, or you can also add some fresh ginger peeled and cut into matchstick-sized pieces, fresh chopped garlic, water chestnuts, bamboo shoots, or even a little bit of horseradish, any or all to taste.
Serve immediately. Feeds 4-6.

Saturday, September 19, 2009

Festive Salmon Party Ball

I just made this recipe yesterday and it's very good if you are a fan of canned Alaskan salmon.

1 (16 ounce) can salmon, drained, flaked, and skin removed. The bones are 'soft' so you can just mush them .. they add calcium.
1 (8 ounce) package of cream cheese
2 tablespoons lemon juice
1 teaspoon grated onion
1/4 teaspoon horseradish (optional)
1/4 teaspoon salt
1/2 teaspoon liquid smoke (in a bottle)
1 tablespoon finely diced hot or sweet pepper (bell, jalapeno ..etc.)
1/3 cup chopped pecans
1/4 cup snipped parsley

Mix well all but the pecans and parsley and chill. Form the mixture into either one large or two small balls. Roll into nut/herb mix. Cover and chill well. Serve with crackers.

Gorgeous Red Stove!

Where DID you find that photo of the oven you used for the header?? LOVE that awesome red Stove! Well the stove isn't exactly red but you know what I mean...:) Its not yours is it??

Friday, September 18, 2009

Updated Classic Apple Pie


6 to 8 apples, such as Granny Smith, Pippins, Rome or a local variety of tart apples
2 tablespoons fresh lemon juice
1/2 teaspoon lemon zest
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. all-purpose flour
2 tbsp. butter, cut into chunks
Milk (for glaze)

A single or double pie crust rolled out to fit pie pan

Preheat oven to 425 F

In a large bowl:
Peel, core, and slice apples into 1/4 inch slices
add lemon juice, zest, sugar, cinnamon, nutmeg and flour; mix well. If you want to skip on some calories don't use a bottom crust. Place apple mixture in a 8-9 inch glass pie pan, dot with the butter and cover with a flaky pie crust, pinching the edges, trimming excess. Make a few steam slits in the crust with a sharp knife. Brush lightly with milk and sprinkle on a little extra sugar and cinnamon. Bake for 45 minutes on a cookie sheet. If the crust begins to brown too much, cover loosely with foil. Let pie cool before serving. Serve with a scoop of vanilla ice cream if desired.

Indian Version of Baba Ganouj

Thank you Mrs Mac for inviting me to contribute to this scrumptious blog.

Maria posted her Baba Ganouj on SS , I found it quite similar to Baigan ka Barta which we make in India. You can reduce the spices according to your taste and make a milder dish.

Vegetarian Baigan Ka Bharta is a mashed and Indian spiced eggpant dish, to be eaten with rice or Indian breads. This vegetarian Indian recipe is also vegan. Baigan ka bharta, also sometimes spelled "baingan ka bjarta" is an Indian Punjabi favorite.
See also: More vegetarian Indian food recipes
2 tbsp olive oil or vegetable oil. divided
2 eggplants, sliced in half
1/3 tsp mustard seed
2 bay leaves
2 green chilies, minced
1 tbsp fresh ginger, grated or minced
1 onion, diced
2 tomatoes, chopped
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp mango powder (optional)
1/2 tsp garam masala (a mixture of curry, cumin and coriander can make a reasonable substitute)
dash salt, to taste
1/2 tsp lemon juice
Preparation:Drizzle the eggplants with one tablespoon olive oil and bake at 400 degrees for 20 minutes, or until soft. Cool and remove peels. Mash or blend until smooth.
In the remaining one tablespoon of olive oil, heat the mustard seeds, bay leaves, chilies, ginger and onions for a few minutes.
Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 6 to 8 more minutes.
Serve hot with rice or Indian bread.

Cookbook Dedication

I, Mrs. Mac, do hereby dedicate this cooking blog to all of the wonderful 'Scarf Sisters' around the world. Feel free to contribute recipes as often as you like.