Sage Varieties: Toasted Brie and Sage Sandwich

// July 9th, 2010 // No Comments » // House-of-Chaos, Tiny House Projects

Makes 1 sandwich

• 2 white bread slices
• 2 tablespoons butter, softened
• 1 to 2 tablespoons finely minced fresh sage
• 1 to 2 ounces Brie, roughly sliced
• Fresh sage sprigs, for garnish

1. Spread one side of both bread slices of with butter. Sprinkle with sage.

2.  Arrange Brie slices on one buttered bread slice. Place remaining bread slice, buttered side down, on top of Brie,

3. Spread butter on both sides of sandwich. Cook sandwich in a preheated panini press 2 to 3 minutes or until golden brown.

4. Cut in half and serve immediately.

MarthaStewart: Chocolate Peanut Butter Shortbread Squares

// July 8th, 2010 // No Comments » // House-of-Chaos, china, family, life the universe and everything, personal

Chocolate Peanut Butter Shortbread Squares The milk-chocolate topping of these cookies looks like the result of masterful piping, but it’s actually a cinch to make using a mold. Beneath the chocolate hides a layer of peanut butter on top of brown-sugar shortbread, all of them adding up to a treat that’s creamy and crumbly and rich throughout.
Ingredients Makes about 36 squares. Vegetable oil cooking spray 2 cups all-purpose flour 1 1/4 teaspoons coarse salt 8 ounces (2 sticks) unsalted butter, softened 3/4 cup packed light-brown sugar 12 ounces milk chocolate, melted 1 cup creamy peanut butter	Directions Coat a 9 1/2-inch square baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, and coat parchment with spray. Sift flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes. With the mixer running, add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture, beating until just incorporated. Press dough evenly into pan. Cover, and refrigerate until firm, about 20 minutes. Preheat oven to 300 degrees. Bake shortbread until golden brown and firm in center, 45 to 50 minutes. Let shortbread cool in pan on a wire rack. Place a basket-weave mat, trimmed to fit pan, on a rimmed baking sheet, and spread melted chocolate evenly on mat. Refrigerate until firm, about 45 minutes. Use parchment to unmold shortbread from pan, and trim edges to create a square. Spread peanut butter evenly on shortbread. Carefully center chocolate, mat side up, on top of peanut butter, and gently peel off mat. Cut shortbread into 1 1/2-inch squares. Shortbread will keep, covered, for up to 3 days. First published

Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Marth Steward BlueberryCorn Muffins

// July 8th, 2010 // No Comments » // House-of-Chaos, Tiny House Projects, china, family, inspiration

Blueberry-Corn Muffins This batter can be baked in jumbo or oversize muffin tins. Frozen blueberries may substitute fresh.
Ingredients Makes 6 large muffins. 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature 3/4 cup sugar, plus 2 tablespoons for sprinkling 3 tablespoons honey 2 large eggs 3 cups all-purpose flour 1 cup yellow cornmeal 3 1/2 teaspoons baking powder 1/2 cup milk 1 cup blueberries	Directions Heat oven to 375 degrees. Place a Silpat (French nonstick baking mat) or parchment paper on a baking sheet; place six 2 3/4-by-2-inch pastry rings on it. Cut parchment paper into six 10-by-3-inch strips; use them to line molds (paper will extend above rims). Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more. Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among molds (do not pack too firmly; each will take about 1 cup). Brush tops with cold water; sprinkle 1 teaspoon sugar over each. Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Tie kitchen twine around muffins to hold parchment. Serve at once. First published

Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Papaya Sorbet

// June 16th, 2010 // No Comments » // life the universe and everything

A pinch of tarragon adds intriguing overtones to this sorbet; too much will overwhelm the delicate fruit flavors.

• 1/2 cup water
• 2/3 cup sugar
• 4 cups papaya cubes (1 3/4 pounds whole papaya)
• 1/2 cup dry white wine
• 1/4 teaspoon minced fresh tarragon
• Juice of 1 to 2 limes
• 4 small sprigs fresh tarragon (optional)

1. Heat the water and sugar together until the sugar dissolves. In a blender, combine this syrup with the papaya, wine, minced tarragon, and the lime juice. Puree. Taste; add more lime juice to taste.
2. Chill, then freeze in an ice cream maker according to the manufacturer’s directions.
3. Serve the sorbet in bowls garnished with sprigs of tarragon.

From Herb Companion

Ultimate Chocolate Sorbet

// March 24th, 2010 // No Comments » // House-of-Chaos, china

POINTS® Value:    4 Servings:  4 Preparation Time:  15 min Cooking Time:  3 min Level of Difficulty:  Moderate

To make this sorbet without a food processor, freeze it in a gallon-size sealable plastic bag. Open the bag slightly after 2 to 3 hours to let the air escape, then squish it to break up any lumps. (more…)

Lemon-Ginger Asparagus

// March 23rd, 2010 // No Comments » // House-of-Chaos, china

POINTS® Value:    0 Servings:  4 Preparation Time:  10 min Cooking Time:  8 min Level of Difficulty:  Easy

This lemon-ginger marinade is also excellent with broccoli rabe, a bold-tasting member of the broccoli family. Cook it as you would the asparagus. (more…)

Roasted Beef Tenderloin with Spiced Blue Cheese Sauce

// March 22nd, 2010 // No Comments » // House-of-Chaos, china, personal

POINTS® Value:    10 Servings:  6 Preparation Time:  15 min Cooking Time:  35 min Level of Difficulty:  Easy Tender beef topped with a creamy cheese sauce is the perfect dish to ring in the New Year. Ingredients 2 pound(s) lean sirloin beef 1/3 cup(s) Dijon mustard 1/3 cup(s) reduced-fat sour cream 1/3 cup(s) reduced-calorie mayonnaise 1 Tbsp store-bought horseradish 1 Tbsp blue cheese, crumbled 1 Tbsp fresh lemon juice 1/2 tsp Worcestershire sauce 6 cup(s) green snap beans, steamed Instructions Preheat oven to 425°F. Coat beef evenly with mustard and place in a baking pan lined with aluminum foil; roast for 35 minutes for medium doneness, or longer until desired degree of doneness. Meanwhile, combine remaining ingredients in a medium bowl; chill until ready to serve. Slice tenderloin into 1-inch thick slices and drizzle with blue cheese sauce. Yields about 4 ounces of beef, 2 tablespoons of sauce and 1 cup of green beans per serving.

Yum!: Crockpot Soy-Ginger Chix

// January 7th, 2010 // No Comments » // House-of-Chaos, family, personal

Soy-Ginger Chicken

Ingredients

Serves 4.

• 1/3 cup soy sauce
• 2 tablespoons dark-brown sugar
• 5 garlic cloves, thinly sliced
• 2/3 cup fresh cilantro, chopped, plus sprigs for garnish
• 1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
• 5 scallions, thinly sliced on the diagonal (1 cup packed)
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground coriander
• 1/2 teaspoon ground pepper
• 4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
• 2 medium carrots, thinly sliced crosswise
• 1 tablespoon cornstarch (more…)

Yum!: CHRISTMAS ANISE COOKIE

// November 24th, 2009 // No Comments » // life the universe and everything

Yum!: HONEY BEE COOKIES

// November 24th, 2009 // No Comments » // life the universe and everything

Holy Hot Pink Hummas, Batman…

// November 15th, 2009 // No Comments » // life the universe and everything

From Libby at ExoSkeleton Cabaret:

No, really–not Photoshop. My hummus is that fuchsia. It matches my head.

(more…)

Yum!: Home Made Tahini

// November 9th, 2009 // No Comments » // life the universe and everything

Tahini, or sesame seed paste, may be made of hulled or whole sesame seeds. This recipe for home made tahini, using a food processor with metal blades, uses whole sesame seeds which is more nutritious, but it does have a slightly stronger taste than tahini made with hulled seeds. The texture may also be slightly coarser than store bought tahni, but it has the same delicious flavor, and may be far cheaper!

When you make your own tahini, you are on your way to making tasty homemade homous and falafel which are delicious and cheap to make.

Sesame seeds are rich in minerals such as calcium, zinc and manganese. They also contain useful quantities of some B group vitamins including thiamin and B6, and are a useful source of vegetable protein. Sesame seeds are a useful addition to your diet, particularly if you eat little or no meat. It is said that the nutrients of sesame are more easily absorbed when the seeds are ground, as is the case in tahini.

Ingredients

It is worth making tahini in bulk to reduce waste as the sticky paste is difficult to empty cleanly from your food processor. This is the proportion of oil to sesame seeds to use, increase the quantities to suit your needs

¼ cup vegetable oil to 1 cup sesame seeds

Preheat your oven to 340°F (170° C).

• Spread your sesame seeds on a roasting tray, and toast in the oven for 15 minutes, stirring regularly to toast evenly. Do not allow to brown as this impairs the flavor.
• Remove the sesame seeds from the oven and allow to cool briefly.
• Put the toasted sesame seeds in your food processor, with metal blades fitted, and add half the oil.
• Process the mixture on a high setting for a minute, stopping to clean the sides of the food processor with a spatula from time to time.
• Add the rest of the oil, and continue to process the seeds to a paste, again cleaning the sides regularly and ensuring that the paste still covers the blades. Ensure that all the mix is blended to a paste. This can be a somewhat messy process but stick with it. The results will be worth it!
• When the mixture is evenly smooth, and further processing does not further refine the texture, transfer your tahini to a tight fitting glass jar using a flexible spatula, if you have one, to reduce waste.

Tahini may be kept in the refrigerator for many weeks in a well sealed jar.

Yum!: Hummas

// November 9th, 2009 // No Comments » // life the universe and everything

Cilantro – you either love it or hate it. But, if you love it, then this hummus recipe is for you! The smooth consistency of hummus is met with a sweet, pungent lemon flavor with a cilantro twist.

Not a fan of cilantro? Try one of these other hummus recipes

Prep Time: 10 minutes

Ingredients:

• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon cilantro, finely chopped

Preparation:

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with extra cilantro (optional). Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.

Yummy: Baked Potato Soup

// November 4th, 2009 // No Comments » // family, life the universe and everything, personal

soups POINTS® Value: 5 Servings: 6 Preparation Time: 15 min Cooking Time: 70 min Level of Difficulty: Moderate This satisfying soup replicates the great flavor of a baked potato topped with the works—except we’ve used healthier toppings like turkey bacon and reduced-fat versions of sour cream and cheese. Ingredients 1 bulb(s) garlic clove(s), large, 1/4-inch-slice cut off top 3 pound(s) potato(es), rinsed, pierced with a fork (about 6 large baking potatoes) 6 slice(s) uncooked turkey bacon 4 cup(s) reduced-sodium chicken broth 1 1/2 Tbsp thyme, fresh, chopped 1/2 tsp table salt 1/4 tsp black pepper, freshly ground 6 Tbsp reduced-fat sour cream 6 Tbsp low-fat shredded cheddar cheese 6 Tbsp scallion(s), sliced Instructions Preheat oven to 400ºF. Wrap entire garlic bulb tightly in foil; place garlic and potatoes in oven. (You do not need to put them on a pan; they can go right on an oven rack.) Bake garlic until soft when squeezed, about 45 minutes; remove from oven and let cool. Continue baking potatoes until tender when pierced, about 15 minutes more; let potatoes stand until cool enough to handle. Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 6 minutes. Place bacon on paper towels to drain off any fat; chop bacon. Unwrap garlic and squeeze pulp from bulb with hands into a large saucepan. Peel potatoes and add to saucepan; mash with a potato masher until smooth. Gradually stir in broth, thyme, salt and pepper until blended; place saucepan over medium heat and cook until hot, stirring occasionally, about 5 to 10 minutes. Spoon about 1 1/3 cups of soup into each of 6 soup bowls. Top each with 1 tablespoon of sour cream, 1 tablespoon of cheese, 1 rounded tablespoon of bacon and 1 tablespoon of scallions. Grind fresh pepper over top if desired.

© 2009 Weight Watchers International, Inc. © 2009 WeightWatchers.com, Inc. All rights reserved. WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

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Yummy: Sesame-Ginger Pasta Salad

// November 4th, 2009 // No Comments » // family, life the universe and everything, personal

This pasta salad is packed with fresh crisp vegetables, salty nuts and Asian seasonings. It’s a flavorful side dish that’s easy to prepare. POINTS® Value: 3 Servings: 8 Preparation Time: 25 min Cooking Time: 10 min Level of Difficulty: Easy This pasta salad is packed with fresh crisp vegetables, salty nuts and Asian seasonings. It’s a flavorful side dish that’s easy to prepare. Ingredients 8 oz uncooked whole-wheat spaghetti, or buckwheat soba noodles 1/4 cup(s) water 2 1/2 Tbsp low-sodium soy sauce 2 Tbsp canola oil 2 Tbsp rice wine vinegar 2 tsp dark sesame oil 1 1/2 tsp ginger root, freshly grated 1 tsp sugar 1/2 tsp minced garlic 1 cup(s) cucumber(s), English-variety, cut into 2-inch long thin sticks, divided 3/4 cup(s) radishes, thinly sliced and then each slice cut in half, divided 3/4 cup(s) carrot(s), thinly sliced diagonally and then each slice cut in half, divided 1/4 cup(s) scallion(s), sliced, divided 3 Tbsp peanuts, chopped, divided 1/4 tsp crushed red pepper flakes Instructions Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain spaghetti; rinse under cold running water and drain again. In a large serving bowl, whisk together water, soy sauce, canola oil, vinegar, sesame oil, ginger, sugar and garlic until blended. Add pasta, 3/4 cup of cucumber, 1/2 cup each of radishes and carrots, 3 tablespoons of scallions and 2 tablespoons of peanuts; toss to mix and coat. Sprinkle salad with remaining cucumber, radishes, carrots, scallions and peanuts; sprinkle with red pepper flakes and serve. Yields about 1 cup per serving.

© 2009 Weight Watchers International, Inc. © 2009 WeightWatchers.com, Inc. All rights reserved. WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

5-Minute Miso Soup with Dulse (sea vegetable)

// November 2nd, 2009 // No Comments » // House-of-Chaos

Add this quick and easy miso soup to your Healthiest Way of Eating and give your body an extra boost of health-promoting minerals. Feel free to add other seaweed such as wakame for extra nutrition.

Prep and Cook Time: 5 minutes Ingredients: 1 cups boiling water 1 TBS miso ¼ cup sliced dulse seaweed 2 TBS minced scallion 1 TBS grated ginger Optional 2 TBS diced tofu

Directions:

1. Add miso, ginger, and dulse to 1 cup of boiling water.Serves 1

Healthy Cooking Tips:

There are several types of miso. They can be made from soybeans, rice, buckwheat, or barley. They also come in light to dark in color. The lighter varieties are less salty and more mellow in flavor while the darker ones are saltier and have a more intense flavor. Choose the miso that best suits your personal taste for this soup, as you can use any of them.

Seven Uses for Leftover Rice

// October 28th, 2009 // No Comments » // House-of-Chaos

Everyone who cooks is likely to have faced this dilemma at one time or another: a bowl or pot of rice sitting in the refrigerator without any food to accompany it.

Here are seven ideas so good,you’ll always want to have cooked rice on hand: (more…)

HOC: Pumpkin Pie Wontons

// October 28th, 2009 // No Comments » // House-of-Chaos, Tiny House Projects

from Vegetarian Times Issue: November 1, 2001   p.66 (30 minutes or fewer)

These dessert wontons are a great way to serve pumpkin pie individually, and won our reader recipe contest in 2001. Look for packaged wonton wrappers in the refrigerated produce section of most large supermarkets. (more…)

HOC: Shiitake Pot Stickers with Sesame Dipping Sauce

// October 21st, 2009 // No Comments » // House-of-Chaos, personal

HOC: Ravioli with Herbed Goat Cheese Filling

// October 14th, 2009 // No Comments » // House-of-Chaos, Tiny House Projects, life the universe and everything

HOC: Pungent Cucumber Salad with Black Sesame and Ginger

// October 6th, 2009 // No Comments » // House-of-Chaos, life the universe and everything

Vegetarian Times Issue: September 1, 2009   p.62 —   Member Rating:

Vegetarian Times Issue: July 1, 2008   p.59

Herbed Potato Bread

Quick Info:

Servings
Contains Wheat/Gluten
Contains Egg
Vegetarian

Nutritional Info (Per serving):

Calories: 101, Saturated Fat: 0g, Sodium: 185mg, Dietary Fiber: 2g, Total Fat: 1g, Carbs: 17g, Cholesterol: 0mg, Protein: 4g

Carb Choices: 1

Recipe Source:

Prep Time: 40 mins

Cook Time: 40 mins

Rest Time: 2 h 50 mins

Total Time: 4 h 10 mins

Ingredients

• 1 medium potato(es)
• 1 tablespoon oil, olive, extra virgin
• 1/2 teaspoon sugar, granulated
• 2 tablespoon water
• 1 1/4 teaspoon active dry yeast
• 1 1/2 cup(s) flour, whole-wheat
• 1 tablespoon rosemary, fresh
• 1 tablespoon thyme, fresh
• 1 teaspoon sage, fresh
• 1 1/4 teaspoon salt
• 1 3/4 cup(s) flour, all-purpose
• cornmeal
• 6 medium chives, fresh
• 8 sprig(s) parsley, flat-leaf
• 6 whole sage, leaves
• 1 large egg white(s)
• 1 tablespoon water

Preparation

1. Place potato in a small saucepan and cover with water; bring to a boil. Reduce heat to medium-low, cover and cook until tender, 15 to 20 minutes. Drain, reserving 1 cup cooking liquid. Place the potato in a bowl and mash with a fork or potato masher. Drizzle with oil. Let mashed potato and reserved cooking liquid cool to lukewarm.

2. Dissolve sugar in water in a large bowl. Stir in yeast and let stand until foamy, about 5 minutes. Add the mashed potato and reserved cooking liquid. Gradually beat in whole-wheat flour. Beat for 1 minute. Stir in rosemary, thyme, sage and salt. Gradually beat in enough of the all-purpose flour until the dough is too stiff to beat.

3. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, adding just enough flour to prevent sticking, about 10 minutes. (Alternatively, use a stand-up mixer fitted with a dough hook to mix and knead the dough.)

4. Place the dough in a lightly oiled bowl. Turn to coat and cover with plastic wrap. Let rise until doubled in bulk, about 1 1/2 hours.

5. Coat a large baking sheet with cooking spray. Sprinkle with cornmeal. Punch the dough down. Turn out onto the work surface and knead several times. Divide dough in half and shape each piece into a ball. Place loaves several inches apart on the baking sheet. Cover with plastic wrap and let rise for 1 hour.

6. Half an hour before baking, place a baking stone or inverted baking sheet on the middle rack of the oven. Place a small baking pan on the rack below. Preheat oven to 450°F.

7. To decorate loaves: Place a large bowl of cold water beside the stove. Bring a large saucepan of water to a boil. Drop chives, parsley sprigs and sage leaves into the boiling water for a few seconds. Retrieve with tongs or a slotted spoon and drop into the cold water. Pat herbs dry.

8. Blend egg white and water with a fork in a small bowl; brush over the risen loaves. Arrange herb sprigs decoratively over the loaves. Brush again with the egg-white glaze.

9. Pour 1 cup water into the baking pan in the oven. Place the baking sheet on the baking stone (or inverted baking sheet) and bake the loaves for 20 minutes. Reduce oven temperature to 400° and bake until the loaves are golden and the bottoms sound hollow when tapped, 10 to 15 minutes. Transfer to a wire rack and let cool.