Coconut Cream Pie

Brought to you by Better Homes and Gardens and a little Jenny-style genius.

4 egg yolks, beaten
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups milk
1 Tbsp butter
1 Tbsp coconut extract
1/2 cup flaked coconut
1 cube cream cheese, softenened
1/4 cup sugar
1/2 pint whipped cream

Combine sugar and cornstarch in a large saucepan. Gradually add milk. Cook and stir until thick and bubbly; reduce heat and stir two minutes more. Remove from heat.

Add one cup of the hot mixture to the beaten yolks, stirring steadily. Return yolk mixture to the saucepan and bring back to a gentle boil. Reduce heat and cook 2 minutes more.

Remove from heat and add butter and vanilla extract. Stir in flaked coconut.

In a separate bowl, cream softened cream cheese with 1/4 cup sugar. Pour half of the coconut pudding into the cream cheese mixture. Pour into prepared crust (see recipe below). Top with remaining coconut pudding. Top with whipped cream and coconut flakes before serving.

Coconut-Pecan Crust

1 cup pecan meal (finely-ground pecans)
1 cup coconut, finely ground in food processor
1 stick butter, melted
1/4 cup sugar

Mix pecan, coconut, and sugar. Mix butter until coarse crumbs form. Add 1/3 cup flour (gluten-free for Mom, of course) if the mixture is too sticky. Smash into the bottom of a 9" pie tin. Bake at 375* until very lightly browned.

Monkey Bread

This Jordan family tradition made it's way to our Stewart family table this Thanksgiving, and I think it's here to stay! Thanks for the recipe, Bobby and Kali!

2 cups warm water
1/2 cup sugar
1 package yeast (2 1/4 tsp)
2 eggs, beaten
4 Tbsp shortening, melted and cooled
3 cups flour
1 Tbsp salt
4 cups flour
1 cube butter

Combine water, sugar, and yeast. Add eggs and first 3 cups of flour; mix. Stir in shortening, salt, and remaining 4 cups of flour. Knead until elastic, then cover and let rise 1 hour or until doubled.

Melt butter and divide between 2 bundt pans. Roll dough to 1/2" thick. Cut out with 2" diameter circle cookie cutter. Place rolls upright in pans. Let rise two hours. Bake at 400* for 20 minutes.

Morrocan stew

This is from a Rachel Ray magazine.  It passed the picky toddler test and it freezes beautifully.  Makes a large batch, so freeze half for a hectic day later on.  You'll get compliments all over again!

Moroccan Stew

2 Tbsp vegetable oil

3/4 lb lamb sausage, casing discarded (confession, I use a mild pork breakfast sausage that comes in a tube and it works just great)

1 onion, chopped

1/2 tsp ground cumin

1/2 tsp ground cinnamon (yep, cinnamon. don't leave it out!)

1 14.5-oz can diced tomatoes

1 14.5-oz can chickpeas, rinsed

2 Tbsp chopped fresh parsley

1 10-oz box couscous

 In a large saucepan, heat 1 Tbsp oil. Add sausage and cook until browned, about 7 minutes. Transfer to a bowl; discard the fat in the pan. Add the remaining 1 Tbsp oil and the onion to the pan and cook, stirring, until softened, about 5 minutes. Stir in the cumin and cinnamon and cook for 1 minute.

Add the tomatoes, chickpeas, and 2/3 cup water to the pan and bring to a boil. cook, stirring, until thickened, about 5 minutes. Lower the heat, stir in the sausage and parsely, and simmer for 10 minutes.

Meanwhile, prepare the couscous according to package directions. Serve the stew over the couscous.

Dijon Chicken stew with potatoes and kale

This comes from a Cooking Light Magazine.  Super yummy, and the dijon is a nice change of pace.

 

Dijon Chicken Stew with Potatoes and Kale

 4 tsp olive oil, divided

2 cups sliced leek (or onion)

4 cloves garlic, minced

1/3 cup flour

1 lb skinless, boneless chiken thighs, cut into bite-size pieces

1/2 tsp salt, divided

1/2 tsp freshly ground black pepper, divided

4 cups (1 quart) chicken broth, divided

1 Tbsp flour

1 1/2 cups water

2 Tbsp Dijon mustard

2 cups potato, peeled and cubed (1/2")

8 cups loosely packed torn kale

crushed red pepper, optional

Heat 1 tsp olive oil in a Dutch oven over medium-high heat. Add leek/onion to pan and saute until transluscent. Add garlic and saute 1 minute more. Spoon the mixture into a large bowl.

Place 1/3 cup flour, 1/8 tsp salt, and 1/8 tsp pepper in a shallow bowl. Dredge chicken in flour mixture, shaking off excess. Heat remaining 1 Tbsp olive oil in pan over medium high heat. Add chicken and cook in batches until all is cooked.

Add 1 cup broth to the pan, scraping the bottom to loosen browned bits. In a separate bowl, combine 1 cup broth and 1 Tbsp flour, stirring with a whisk until smooth. Add broth mixture, remaining 2 cups broth, 1 1/2 cups water, and mustard to pan; bring to a boil. Stir in chicken mixture, remaining 1/4 tsp salt, and remaining 1/4 tsp black pepper. Cover, reduce heat, and simmer for 30 minutes.

Stir in potato. cover and simmer 30 minutes or until potato is tender. Stir in kale; cover and simmer 10 minutes. Garnish with crushed red pepper, if desired.

Yield: 6 servings (1 1/2 cup serving size)

Lemon Souffle Pancakes

Good enough for a special weekend when you want to impress someone. And beware - any leftovers are gone quickly!

 

Lemon Souffle Pancakes

3/4 cup milk

2 egg yoks

1 Tbsp grated lemon zest

2 Tbsp lemon juice

1 tsp vanilla extract

2 Tbsp butter, melted

3/4 cup all purpose flour

1 tsp baking powder

3 Tbsp sugar

a pinch of salt

2 egg whites

Mix egg yolks, milk, vanilla, lemon juice, and lemon zest in a bowl. Add melted butter and mix well.

Sift flour, baking powder, sugar, and salt in a large bowl. Make a well in the center of the flour mixture and gradually pour the egg and lemon mixture into the dry ingredients. Mix just until incorporated; do not overmix.

Place egg white in a clean bowl and beat until soft peaks form. Fold egg whites into the prepared lemon pancake batter.

Cook batter in 2 Tbsp scoops on a buttered preheated griddle--pancakes will be small. They won't flip if they are too much bigger.

Serve with fresh strawberries, honey, and a light dusting of powdered sugar.

Bobby's Special Blueberry pancakes

Bobby doesn't often mess around in the kitchen.  But when he does, it sure is good!

Bobby's Blueberry Pancakes

2 cups whole-wheat flour

1 1/2 cups all-purpose flour

2 Tbsp brown sugar

2 Tbsp sugar

4 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 eggs

6 Tbsp cooking oil

1 cup blueberries (we used canned ones in juice, just not the pie filling stuff, they aren't as good)

3 cups special sour milk*

 Combine flours, sugars, baking soda, baking powder, and salt. Create a well in the middle of the dry ingredients and add oil, sour milk, and eggs; beat wet ingredients with a whisk and then combine with surrounding dry ingredients. Stir until just combined. Fold in blueberries last. Pour 1/4 cup portions onto a preheated griddle to make pancakes. Makes enough to feed a crowd!

Special Sour Milk

2 Tbsp apple cider vinegar

1 Tbsp lemon juice

3 cups milk

Stir and let sit for at least 5 minutes before using.

Crock Pot Oatmeal

Fellow oatmeal lovers, rejoice!  (Sorry Jesse.)  Put this in before going to bed and wake up to yummy breakfast ready to eat.  It makes the house smell great too. The waterbath is the key ingredient to making this work without making a burnt mess.  (Thanks to Jenny for typing these recipes up for me while she was visiting.)

Slow Cooker Apple Cinnamon Steel-Cut Oatmeal

2 apples, peeled, cored, cut into 1/2" pieces (2 1/2-3 cups chopped)

1 1/2 cups milk

1 1/2 cups water

1 cup uncooked steel-cut oats

2 Tbsp brown sugar

1 1/2 Tbsp butter, cut into 5-6 pieces

1/2 tsp cinnamon

1 Tbsp ground flax seed

1/4 tsp salt

Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

 Place a 2 quart oven-safe bowl inside the crockpot. Combine all ingredients inside the bowl. Pour water around the bowl to create a waterbath; add only enough water to reach the level of the oatmeal mixture. Cook on low for 7 hours (we do it overnight!). Spoon oatmeal into bowls and serve with milk and additional ingredients if desired. Store leftovers in the refrigerator.

Cherry Almond Variation

 3/4 cup dried tart cherries

1 apple, peeled and gratee (approximately 1 cup grated) or 1/2 cup unsweetened applesauce)

2 cups unsweetened vanilla almond milk

1 1/2 cups water

1 cup uncooked steel-cut oats

2 Tbsp brown sugar

1 1/2 Tbsp butter, cut into 5-6 pieces

1/2 tsp almond extract

1 Tbsp ground flax seed

Follow directions as for Apple-Cinnamon Oatmeal.

Spicy Honey Chicken

This post is for Joe in his new apartment. I'm reluctant to post it because I like to have incentives to entice my children home for visits occasionally. But I also love the fact that they take care of themselves and they are all good cooks.
This recipe comes from the wonderful site that Kali introduced me to: Our Best Bites. I'm becoming a frequent visitor there.

                                 Honey Spicy Chicken

Chicken & Crookneck Lasagna

With a little less cheese and a lot more veggie, this squash and chicken lasagna is my new favorite summer pasta. The layer of fresh basil packs a punch, so don't underestimate that vital ingredient!

2 small yellow crookneck squash, grated

1 onion, diced

1 Tbsp garlic

1 Tbsp olive oil

1/2 cup cottage cheese

10 oz chicken breast, cooked and cubed

1/2 cup grated parmesan, divided

1 jar spaghetti sauce

5-6 lasagna noodles

1 small bunch fresh basil, washed

1 egg

1 Tbsp milk

Boil the lasagna noodles two at a time, for four minutes each; set aside.

In a separate pan, saute onion in olive oil for 2 minutes; add squash and garlic and cook until tender. Add ricotta, chicken, and 2 Tbsp parmesan (save the rest of the parmesan for the topping). 

Spray a deep casserole dish with nonstick baking spray. Pour enough spaghetti sauce to cover the bottom of the pan. Layer: noodles, half of the squash mixture, spaghetti sauce, noodles, remaining squash mixture, whole basil leaves (cover the entire layer), spaghetti sauce, and remaining noodles (if any remain). Add a thin layer of spaghetti sauce over the top. 

Mix remaining 1/4 cup parmesan with egg and milk; pour over top.

Bake, covered, at 375* for 20 minutes. Remove lid and bake uncovered for an additional 15-20 minutes or until sides are bubbly and parmesan topping is cooked through.

Baked Krab Rangoon

These delicious little restaurant-style morsels were created for a fun night in with my little bro, Joe. I looked up a few similar recipes, then just threw them out and made my own. These are ridiculously easy and so good!

Ingredients:
1 package wonton wrappers
8 oz cream cheese, softened
8 oz imitation crab, finely chopped
1 bunch green onions, thinly sliced

Directions:

Preheat oven to 415 degrees. Line cookie sheet with aluminum foil.

Combine cream cheese, crab meat, and green onions in a bowl. Lay out wonton wrappers and put a heaping teaspoon on each. With your fingers, wet two adjacent sides of the wrapper and fold it over diagonally, pressing firmly to seal.

Place wrappers on the prepared baking sheet. Spray each with baking spray, then flip over and spray the other side. Bake at 415 for about 12 minutes, or until edges are brown and crisp.

We ate these with one of my favorite dips, Thai sweet chili sauce. Enjoy!

Baked Zucchini Fries

Lately, every night is zucchini night at our house. And I'll admit it Mom, I don't hate it. Zucchini quiche, quesadillas, pizza, bread, burritos, pasta; you name it, we've had it! But these were our favorite! Baked zucchini fries with Parmesan. So good!

Ingredients:

1 large zucchini

1/2 cup flour

2 tsp salt, divided

3/4 tsp black pepper, divided

3 large eggs

1 1/2 cups bread crumbs

1/2 grated Parmesan cheese

Directions:

Preheat oven to 425 degrees and line a cookie sheet with parchment paper. 

Cut off the ends of the zucchini and then cut it in half lengthwise. Scrape out the soft, seedy portion of the zucchini, then cut into thick french fries. 

In three shallow bowls or deeper plates, make three different mixtures:

1. Flour, 1 tsp salt, 1/2 tsp pepper
2. Eggs, 1/2 tsp salt, 1/4 tsp pepper
3. Bread crumbs, Parmesan, 1/2 tsp salt

Working in batches, using one hand for dry ingredients and one for wet ingredients, coat fries in flour, shaking off excess. Dip thoroughly in egg mixture, allowing excess to run off. Last, coat in the bread crumb mixture.

Arrange zucchini in a single layer on the pan, without crowding. Bake 15 minutes and then flip fries over to the other side. Bake until bread crumbs are golden and crisp, another 7-10 minutes. 

This recipe came from my friend, Mandy, over at Baking with Blondie. (You should go check out her blog, it's amazing)! She recommends eating these with warm marinara or pizza sauce. Jenny used cocktail sauce with hers, and Ellie and I used homemade ketchup. 

Bon appetit from the Tessem girls!

Chana Masala

Chick peas, aka garbonzo beans, are not my family's favorite. However, this recipe may just win them over as it received rave reviews at the dinner table last night! Thanks so much for sharing another incredible gluten-free option with me Jesse!

http://orangette.blogspot.com/2006/02/public-display-of-chickpeas.html

Brazilian Cheese Bread

Jenny suggested that I try these lovely little bites after she had them with some friends. I was looking for some gluten-free breads (gluten-free anythings!) and this fit the bill. I must say that they are wonderful! They look good, taste good, smell good...I forgot that they were gluten-free.





Rather than try to create something that has already been done so well, I must direct you to a favorite site: http://www.ourbestbites.com/2011/02/quick-brazilian-cheese-rolls-pao-de-queijo-2/ Our Best Bites is a terrific food blog that Kali introduced to me. They are worth the time to check out.





Happy gluten-free bread!

Pineapple Water

I'm not really sure where I learned to do this, but I do love it. It's a great alternative to flavored waters, non-sugar sweetners and soft drinks. It's light and delicious. You must have a fresh pineapple in order to make pineapple water. Consequently, it is a rare treat around here. This is also the ultimate in repurposing; pineapple water only uses the inedible portions: the core and outer rind.

Begin by scrubbing a whole, fresh pineapple. I literally take a vegetable brush to the pineapple under running water. Rinse it well and proceded to cut up the pineapple fruit for your serving dish.

The top portion of the pineapple will not be used this time. (Although it can be potted and rooted into a lovely houseplant! Check out Pinterest for that.) Reserve the core and outer rind of the pineapple in a two quart pitcher. Cover the whole thing completely with water. Cover the container and place in the refrigerator for 24 hours.

The next day, pour the water through a fine seive, into a clean pitcher. The beverage will have a wonderfully sweet fragrance and delicate taste, ready to serve. The pineapple core and rind can be discarded at this point or you can fill the pitcher again for another, sightly milder, batch of pineapple water.
Now, I am assuming that I don't need to mention that you should eat the fruit that was cut from the core! Enjoy it all!

Bread Pudding

This classic bread pudding recipe is adapted from the Better Homes and Gardens cookbook. It is great for breakfast or as a dessert (served with a caramel sauce or whipped cream), and it's a perfect way to use up old bread. Ben and Annie requested the recipe after we served it during Christmas break.

4 beaten eggs
2 1/4 cup milk or cream
1/3 cup sugar
1 Tbsp vanilla
finely shredded orange peel from 1 orange
1/2 tsp cinnamon
4-5 cups of bread (torn into bite-size peices)
1/3 cup dried cranberries or raisins, optional

Preheat oven to 350*
Toss bread peices and cranberries/raisin together in a 2-quart baking dish.
In a large bowl, beat eggs, milk, sugar, vanilla, and orange peel. Pour egg mixture over bread.
Bake for 40-45 minutes or until puffed and a knife inserted near the middle comes out clean. Cool slightly before serving.