M is for Making this: Slow CHICKEN w Sweet Potatoes & Jerk

Slow CHICKEN w Sweet Potatoes & Jerk [It was supposed to be PORK, but I really don't like pork.]-- Caribbean Pork w Sweet Potatoes

We really liked this. It is not low cal. Could it be made w/ chicken and w/o the flour? The simplicity is perfect. The taste is great. No ketchup, soda pop or canned soups in a crock pot. I had lost this recipe and was really sad about it. Found it and had to stay up to type it. Serve w light salad, ice water, or soda water with lemon or lime. Very flavorful.

Serves 4 active 10 min/total 7 to 8 hr on low

1 can (13.5 or 14 oz.) lite coconut milk

3 Tbsp FLOUR

1 Tbsp Caribbean jerk seasoning

3 cloves garlic, thinly sliced

2-lb boneless pork butt, cut in 1½ in cubes

2 large (2 lb) sweet potatoes, peeled, l cut in 1½ in cubes

2 cups frozen petite green peas

½ cup coarsely chopped fresh cilantro

1. Put coconut milk, flour, jerk seasoning and garlic in a 3 qt or larger slow cooker. Whisk until well blended. Add pork and sweet potatoes; stir until well coated.

2. Cover and cook on low 7 to 8 house or until meat is tender.

3. Spoon off fat. [if necessary. The cut that I bought was very lean]. Stir in frozen peas and cilantro. Cover and let stand 5 minutes for peas to cook.

Per serving: 757 cal [Wow. I had no idea.] 49 g pro, 59 g car,8 g fiber, 37 g fat (14 saturated fat), 158 mg chol, 240 mg sod

From woman’s day 11/1/05

L is for Lovely.

On a Sunday afternoon, a lovely cool sunny Sunday afternoon, this is what I'm going to make to take to a party. Even though I've revolutionized my comestibles, I'll try it to make sure that I didn't leave out the salt, and that it is as great as I remember it!

INCREDIBLE CREAM CHEESE CHOCOLATE CHIP POUND CAKE

Preheat oven to 325 degrees. Butter and flour a tube pan.

1 cup sweet butter

8 oz. cream cheese

1 1/2 cups sugar

4 eggs

3 cups all purpose flour

3 teaspoons baking powder

1 teaspoon salt

2 teaspoons vanilla extract

1/2 cup whole milk

12 oz. mini chocolate chips

Cream together the butter and the cream cheese. Gradually add the sugar, eggs and the remaining ingredients in order. Pour the mixture into the pan and bake for 60 to 65 minutes, or until a knife inserted in the center comes out clean. Cool for 10 minutes or on a cake rack

From Parenting Magazine October 1994, recipe contest winner. Revised by HML 8/1998

FAST MARSHMALLOWS + Slow: Cassoulet! = Sunday.

This worked! I've changed enough of this recipe to call it mine. Cassoulet is a soup sort of dish with dark meat (chicken thighs), sausage and white beans in a tomato based soup/sauce. Often it has too many beans or too many spices or it is just not worth eating. This is it... everyone ate it. Even N had some, after he ate his left-over (home-made) macaroni & cheese.

chicken thighs (Don't bother cutting them up or the expense of boneless. Costco's are pretty lean.)
Italian sausage (Hot isn't really necessary. Do get the good stuff -- not hot dogs! Kielbasa would work...)
1 big jar, maybe two, of good pasta sauce, spicy, no mushrooms (This is a major shortcut of the earlier recipe.)
1 or 2 big cans of cannellini (white kidney) beans, drained (If you soak them yourself resist the temptation to use a lot!)
some water
oregano
thyme
2 bay leaves
minced garlic cloves
some salt (go easy!)

Put it in your lovely All-clad slow cooker, the one you got for yourself (and the family, right?) on sale at Williams-Sonoma at Christmas, and leave it on low for a long while, about 4-6 hours.

Serve with asparagus, great bread, perhaps a green salad with a vinegar based dressing. Water to drink. For dessert? Some chocolate is nice.

WE CONCLUDED THIS LOVELY MEAL WITH A MASSIVE MINIATURE MARSHMALLOW FIGHT... THEY WERE FLYING INTO EXPOSED CLEAVAGE, OPEN MOUTHS, ONTO THE FLOOR! That sort of fun might not be for every family but we enjoyed it, a lot. Ginger enjoyed a few marshmallows and, hold on, we even cleaned it up before they were smashed into everything. I LOVE SUNDAYS!

Mexican Beef Tips. Slow down & eat.

My printer (in my usual techNo-Nological stupor) is offline, perhaps permanently. Not knowing where else to keep this recipe, I am putting it here.

It is a good one to keep, practical and easy. It was in the Deseret News' ridiculous food section in November. Look! It doesn't call for breakfast cereal, Pillsbury products OR re-formed frozen cheesecake! (No joke, Valerie Phillips often calls for those ingredients.) Credit needs to be given to Alicia Ross and Beverly MILLS (real name?) of the Desperation Dinners syndicated column.

MEXICAN BEEF TIPS

FLEXIBLE: Serve shredded over/in/with lettuce, cheese, rice or chips for nacho, burritto or quessidilla filling/topping.

Makes about 10 cups beef and liquid.

Note: The beef will hold on low in the slow cooker for up to two hours before serving. Or prepare beef completely up to 48 hours ahead and refrigerate. Then rewarm on the stove top over medium-low heat for 15 minutes or until heated through, or place in the slow cooker on low for 45 minutes to an hour or until heated through. You may cool the beef completely and freeze it (with cooking liquid) in an airtight container for two to three months. Thaw in the refrigerator overnight, and reheat according to the directions above.

• 41/2 lb. extra-lean beef tips for stew

• 1 tbsp. chili powder

• 1 tsp. ground cumin

• 1 tsp. onion powder

• 1 tsp. garlic powder

• 2 (14.5 oz. each) cans Mexican-style stewed tomatoes (or regular stewed tomatoes plus 1/2 tsp. additional cumin and garlic powder)

Directions: Place the beef tips in the bottom of a 5-quart or larger slow cooker. Sprinkle chili powder, cumin, onion powder and garlic powder over the beef. Add both cans of tomatoes, with their juices, pouring them directly over the tips. Cover the slow cooker. Cook on low for 8 to 10 hours.

Stir well, and serve immediately, or store according to the directions in the Note above.

Variation: Stove-top method

Heat 1 tablespoon vegetable oil in a 41/2-quart or larger Dutch oven or soup pot. Brown the beef tips for about 5 to 7 minutes. Stir in the spices and both cans of tomatoes, and cover the pot. Bring to a boil, reduce heat to low, and simmer the beef for 31/2 hours or until the beef cubes are so tender that they fall apart. Stir and check the liquid level periodically, and add water to keep moist but not soupy.

Nutrition information per 1/4-cup serving: Calories 76 Fat 3 g Sodium 86 mg, Carbohydrates 2 g Saturated fat 1 g Protein 10 g, Cholesterol 31 mg, Dietary fiber 0 g

G is for GINGERBREAD!

Maybe I've posted this before... this is THE gingerbread recipe. We made them and printed on pink paper the recipe for M's preschool classes as a very belated birthday treat.

M’s Favorite Christmas Birthday
GINGERBREAD RECIPE

This is the best, and easiest, recipe that we have tried, and we have tried MANY. It is also good to use for gingerbread architecture. The consistency of the dough is like soft clay. It rolls out nicely. This dough tastes great too, not too spicy.

Preheat oven to 350º Use parchment paper on cookie sheets.

Heat to boiling point:
1 cup molasses
Add:
1/2 cup sugar
6 tablespoons butter
2 tablespoons milk
Mix:
4 cups flour
1 teaspoon baking soda
1 teaspoon salt, maybe a little less
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ginger, powered

Add molasses mixture to flour mixture blend well.

Roll out the dough about 1/4 inch thick, or thinner, and cut into fun shapes with cookie cutters or a sharp knife. Bake for 5-7 minutes. YUM!

Architecture tip: Cut pieces out of uncooked dough for houses--don’t roll out a slab of gingerbread, cook it and then cut out the pieces, this wastes a lot of dough. If the dough gets hard, reheat it for about 10 seconds in the microwave. It is an easy recipe to quickly make several batches of ... for growing projects. I have doubled this recipe, because there are never enough cookies.
M&H
2009

Ranch Dressing.

N doesn't eat anything unless it has a cartoon character on the plasticcrap that it is sold in. This drives me nuts. The junkier the better. He is pretty thin since I don't buy a lot of that stuff. He is banished from the dinner table to eat alone at the counter (OFTEN) because I can't stand his little sneers about the HOMEMADE, FROM SCRATCH, GOOD & GOOD LOOKING food I make.

He doesn't eat fruit or vegetables... ever. He told me he'd eat carrots in his lunch if I sent Ranch Dressing with them. I really pretty much hate Ranch dressing; like salsa it is Everywhere. I mean it is at restaurants, at home, at every meal, on every plate, left on every counter, smeared on every corner of the sink. Most importantly it makes everything look and taste the same. Unlike the ubquitous salsa it doesn't look like vomit left in the sink! (Ugh.) -- It looks like bird deposits.

Bottled salad dressing is just silly. It is full of chemicals and sugar and salt and goo that is completely unnecessary. On occasion I buy it and am usually disappointed. Salad dressing is the EASIEST thing in the world to make. My folks used to buy Trader Vic's vinaigrette but that isn't on the market these days, and probably never has been in Utah.

I made the following Ranch Dressing and everyone loved it. LOVED it. Everyone, Except for N.
I used buttermilk, lite mayonnaise and lite sour cream. I found it at http://allrecipies.com/
It was submitted by Dawnia. (Thanks!)

INGREDIENTS
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

DIRECTIONS
In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

The Pumpkin Soup

CREAM OF PUMPKIN SOUP
Gama has been making this recipe for years. H has been making it for years too. Missionaries in New York ate it. CEL loves it. It is a very mild and flavorful soup. It is also very pretty. The children eat it and dunk bread and cheese in it. It is a fall tradition in our home.

In a heavy bottomed pot (slower cooking) combine and saute:
1 1/2 Tablespoons finely chopped ONION
3 Tablespoons BUTTER until it is tender

Thoroughly stir in:
2 1/4 Tablespoons FLOUR

Cook the roux over low heat, stirring, until it is foamy.

Remove the pot from the heat and add:
2 1/4 cups PUMPKIN PUREE (you can make your own or use the canned stuff, it a-ok)
5 1/2 cups scalded CHICKEN BROTH (one large can of Swanson's chicken broth)
1 1/2 teaspoons SALT
3/4 teaspoon GINGER
1/4 teaspoon NUTMEG
1/4 teaspoon WHITE PEPPER

Return the pot to the heat and cook the mixture, stirring with a wire whisk, until it is thick and smooth.

Combine:
3 EGG YOLKS, lightly beaten
2 cups (1 pint) heavy CREAM (it is OK to use half cream and half milk, to lighten the soup, nowadays I use milk, yipes! even skim milk!)

Add the mixture to the pot . Bring the soup to the boiling point, stirring , but do not let it boil. Correct the seasoning and sprinkle the soup with
1/4 chopped PARSLEY (completely optional)

First typed 11.1 99 modified (simplified) by H, originally from Gourmet Magazine November 1971!

J is for a slow Jerk .. chicken or pork

Nothing political here... making this today:
Slow PORK. Caribbean Pork w Sweet Potatoes

We really liked this. It is not low cal. Could it be made w/ chicken and w/o the flour? The simplicity is perfect. The taste is great. No ketchup, soda pop or canned soups in a crock pot. I had lost this recipe and was really sad about it. Found it and had to stay up to type it. Serve w light salad, ice water, or soda water with lemon or lime. Very flavorful.

Serves 4
Active 10 min/total 7 to 8 hr on low

1 can (13.5 or 14 oz.) lite coconut milk
3 Tbsp flour
1 Tbsp Caribbean JERK seasoning
3 cloves garlic, thinly sliced
2-lb boneless pork butt, cut in 1½ in cubes [using boneless chicken today]
2 large (2 lb) sweet potatoes, peeled, l cut in 1½ in cubes [might toss in a few potatoes]
2 cups frozen petite green peas
½ cup coarsely chopped fresh cilantro

1. Put coconut milk, flour, jerk seasoning and garlic in a 3 qt or larger slow cooker. Whisk until well blended. Add pork and sweet potatoes; stir until well coated.
2. Cover and cook on low 7 to 8 house or until meat is tender.
3. Spoon off fat. [if necessary. The cut that I bought was very lean]. Stir in frozen peas and cilantro. Cover and let stand 5 minutes for peas to cook.

Per serving: 757 cal [wow. I had no idea.] 49 g pro, 59 g car,8 g fiber, 37 g fat (14 saturated fat), 158 mg chol, 240 mg sod --- From woman’s day 11/1/05, made it several times in 2006

Y is for Yum. Red & White Cabbage Salad.

Red & White Cabbage Salad
great. simple. refreshing. pretty.

3 cups green cabbage, shredded
2 cups red cabbage, shredded
1 large Granny Smith apple, grated or diced
2 Tbsp dry-roasted salted sunflower seeds
1/2 cup plain fat-free yogurt
1/3 fat free mayonnaise (I usually forget this.)
3 Tbsp apple cider vinegar
1/8 salt, or to taste (This isn’t necessary.)
1/8 tsp black pepper

combine all ingredients in a large bowl. Let sit for 30 minutes before serving.

V is for Valerie Phillips.

"Classy confections — Artisans know beans about chocolate" Ah ah ah. Oooh, that Valerie Phillips has done it again! She just has a word with ways, no wait that's Bush... she just knows how to stir up a tasty and tempting title.
The article is about 2 chocolatiers in Utah, some of the best in the country. They are so great they win national awards. I first read about them in a different section of the paper, naturally. I would love to go on a chocolate hunt and find out for myself why they are so divine, especially since my former favorite Scharffen Berger (now a Hershey company) is just not right any more. However, for the last while chocolate gives me a serious head & stomach ache. Boo hoo hoo. I would have loved the article even more! had it not been so tepid, short and full of cliches.
A friend recently asked what Valerie Phillips looks like. She is the food editor for a large-ish daily paper ... I think it is fair that I publish hers, if not a bit mean spirited.

A question here might be, "What would Rona do?" She wouldn't flinch: publish it. David Letterman's criteria for making fun of someone is that if it is something the person has done to him/herself it is fair game. If the situation is involuntary, don't use it. Clinton's "zipper problem" = fair game. The stupid things Paris Hilton's says? Fair. Hmmmm. Now that I am thinking about it... he might not publish VP's mug shot. She can't help that she likes green bean casserole, with fried canned onions on top ... but then again, she could have cooked up a garnished portrait with more flair, style and icing.

The other articles are about old-fashioned puddings (about 800 calories a bite) and chicken pot pies on the fast with frozen puff pastry tops. How elegant, upscale and quick!

I read all this and wonder, "Who chooses this stuff?" Oh yeah. Madame Phillips, Food Editor.

G is for GINGERBREAD!

Gingerbread.
This is the best, most simple, most consistent and yummiest recipe, ever. Also, it has a lovely texture. I've tried a lot. We have been making it for over 10 years. I'm thinking that we just had our last Gingerbread party though... feel as though I've run an extra mile after running a marathon. Here is the recipe.

• Preheat oven to 350ºf Cover cookie sheets with parchment paper. It is reusable and fat free.

Heat to boiling point:
1 cup MOLASSES
Add: 1/2 cup SUGAR
6 tablespoons BUTTER
2 tablespoons MILK

Mix: 4 cups FLOUR
1 teaspoon BAKING SODA
1 teaspoon SALT Maybe a little less
1 teaspoon NUTMEG
1 teaspoon CINNAMON
1 teaspoon ground CLOVES
1 teaspoon GINGER, powered
Add molasses mixture to flour mixture.
Blend well. If the dough isn’t holding together, or you like it more malleable add a few tablespoons of warm water or milk.
Roll out the dough about 1/4 inch thick and cut into large and small gingerbread men, using special cookie cutters or very sharp knife.
• Bake for 5–7 minutes.
• Decorate when cool with frosting, candies, etc.
• If it gets too dry or crumbly put it in the microwave for abou 20 seconds, or less. Don't handle the dough too much.

H 1997

P is for Peppermint.

I have written a snarky letter to the features editor of the Deseret Morning News, about the food editor, but I really don't want to send it. Why? Ah shucks... how would I get my kicks on Wednesdays? This Wednesday's lead recipe? You guessed it: Peppermint cheesecake! (Dry laughter.) I am not a fan of mint, but even if I were I can't imagine enjoying toothpaste in my cheesecake.

Another favorite of mine is the recent title of an article: "Get crackin' — When it comes to baking, you can't beat eggs."

I didn't make that up! Sounds like somethin' dear ol' Bush might say to one of his buddies.

B is for Bubbles.

Hopefully these bubble wands will sell out at the Beehive Bazaar. They are perfect for someone with everything. C helped with the assembly! Thanks Sweetums!
Recipe for Blowing BUBBLE Solution
• Stir together:
6 parts WATER
2 parts liquid Joy DISHWASHING SOAP - good brand for bubbles
3/4 part CORN SYRUP, ‘cause who has glycerin hanging around? Also this way you can prove that corn syrup is in Everything!
• Use with groovy bubble wand, spill all over back porch or store in a covered container.
• Check out http://bubbleblowers.com/homemade.html

W is for Wednesday's Recipe, on Saturday. Pumpkin+Banana Bread

PUMPKIN+BANANA BREAD
This is really a swap recipe... this or that... that or that...
An old note says, "Really great, worth typing."

3/4 cup oil
2 cups sugar (1 3/4 cups honey)
2 ripe bananas (or 1/2 cup applesauce)
1 tsp vanilla
1 large can pumpkin (1 2/3 cups)
2 3/4 cups flour (whole wheat)
1 1/2 tsp soda
1 1//2 tsp salt
1/8 tsp cloves
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 cup walnuts (optional)

Mix ingredients. Pour into 2 or 3 small greases loaf pans. Bake 350º for 50 minutes.

P is for Pumkin.

From the Day in Pictures section of sfgate.com.

Seriously folks, if you want to eat pumpkin, this is a great recipe. Something about these cookies makes them super yummy. Everybody loves them.

(Don't look SisterSkinny... it's not pretty!)

PUMPKIN CHOCOLATE CHIP COOKIES

Preheat oven to 375º

Combine:
2 cups sugar
3/4 cup vegetable oil

Stir in:
2 cups pumpkin puree (16 oz can)
2 teaspoons milk
2 teaspoons vanilla
2 eggs

Then add:
4 cups flour
1 teaspoon salt
4 teaspoons baking powder
2 teaspoons baking soda
3 teaspoons cinnamon (to punch it up a bit I recently added a bit of cloves, ginger and allspice, VERY optional)

Mix. Then Blend in:
12 ounces chocolate chips (mix semi-sweet & milk chocolate)
1 cup chopped nuts (Very optional)

Drop from teaspoon onto cookie sheet, covered with parchment paper. Bake 8 minutes, or a little more. Cool on cooling rack.

Y is for Yum. Peach Chocolate Chip Shortcake.

I'm in the mood do create something sweet for K and C who will return from China tomorrow. Perhaps I will make this:
[WILL GET A PICTURE SOMETIME SOON.]
PEACHES or Strawberry & Chocolate Shortcakes

Preheat oven to 400ºf
Cover cookie sheets with parchment paper

Prepare lots of peaches by washing, cutting into quarters and gently cover with about 1/2 cup sugar (not too much, actually use less.) Use only a trace of sugar. Allow peaches to macerate in the sugar and the water.

Combine in a large bowl and then whisk to blend.
2 cups all purpose flour
1/4cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
Add:
1/2 cup chilled unsalted butter,
cut into 1/2-inch cubes

When mixture resembles coarse meal, mix in:
3 ounces semi sweet chocolate
coarsely grates or about
1/4 cup mini semi sweet
chocolate chips
In a small bowl beat together:
1/2 cup chilled whole milk
1 large egg

Gradually add milk mixture to dry ingredients, tossing until dough comes together in moist clumps. Gather dough together. Turn out onto lightly floured surface and gently knead 5 turns to combine. Be careful not to over mix or else dough will be tough.

The short cake can be served as one large and dramatic cake or as smaller individual ones. To make smaller cakes gently shape into 8-inch-long log. Cut log crosswise into 8 rounds; shape each into 2 1/2 x 3/4 inch round. Arrange rounds on prepared baking sheet.

Bake biscuits until bottoms are golden, about 15 minutes. Cool on rack.

Cut warm biscuits horizontally in half. Place bottom halves in shallow bowls. Spoon peach mixture in middle and spoon cream over. Cover with biscuit tops.

S is for Stella and S L O W.

M, my trusty sidekick, was in the studio when I took the Wednesday picture. She was rattling off all the letters and proudly ate the, "S for Stel-wa!" I have no idea what made her skin green but it worked for the picture. Perfect. Such a cutie. Ginger, part of the parade that follows me around the house, doesn't like pretzels and wasn't any help cleaning up.

Check out this simple and slow recipe. NO CREAM OF MUSHROOM SOUP. I'm not much of a meat eater yet I need to feed these kids. Vegetarian, not the frozen dinner kind, takes forever.

Old Fashioned S L O W Roast

6 small potatoes
6 small onions
6 medium carrots
1 boneless beef chuck roast (about 3 pounds)
Spices whatthehell
Salt and pepper to taste
1 cup water, maybe more
~ toss in some tapioca, just to freak the kids out, tell them they are fish eyes.

Place all ingredients in your slow cooker. [<--- what a weird word. Sounds like Bush, as in he would say: "She's a good looker."]

Cover and cook on low for 8 hours.

O is for OHMYGOSH!