Tag Archives: cinnamon

SWEET POTATO PANCAKES and CREAMY CARROT AND SWEET POTATO SOUP and SWEET POTATO FRIES WITH SPICY CINNAMON DIP and SWEET POTATO COOKIES

29 Sunday Mar 2015

Posted by in bars and cookies, Breakfast & Brunch, Recipes, Soup, Vegetables

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During a recent visit with friends, we were gifted an enormous bag of Texas sweet potatoes from their home town. I was focussed on using them up before they went bad, and baked and boiled and blended over the course of a few days, until they were all repurposed into an array of delicious dishes.

SWEET POTATO PANCAKES

sweet potato pancakes

1/2 cup old-fashioned oats

3/4 cup cooked, mashed, sweet potato

2 eggs

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup plain yogurt

sliced strawberries and blueberries to serve

Place the oats in a blender and pulse until powdery, empty into a bowl and add the sweet potato, egg, vanilla, cinnamon, salt and yogurt.

Place a plan over medium heat. Spoon 1/4 cup batter into the pan and cook 1 to 2 minutes. Flip the pancake and cook another 30 seconds. Follow the same procedure for the remaining pancake mix, then top with berries.

Enjoy!

Recipe adapted from Muscle and Fitness, November 2014

www.muscleandfitness.com/nutrition/healthy-recipes

CREAMY CARROT AND SWEET POTATO SOUP

creamy carrot and sweet potato soup

3 tablespoons butter, divided

1 cup chopped onions

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

4 – 5 cups peeled, cubed sweet potatoes

3 1/2 cups water

3 cups chicken broth

3 cups chopped carrot

1/4 cup half and half

1/2 teaspoon salt

white pepper to taste

2 tablespoons chopped fresh tarragon

Melt 1 tablespoon butter in a large saucepan over medium heat. Add onions and cook for 5 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg. Cook 1 minute, stirring constantly.

Move onion mixture to 1 side of pan. Add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high and cook 1 minute or until butter melts. Add sweet potato, water, broth and carrots. Bring to a boil, then cover, reduce heat and simmer 35 minutes or until vegetables are tender.

Blend with immersion blender until smooth. Stir in half and half, salt and pepper. Top each serving with tarragon.

Enjoy!

SWEET POTATO FRIES WITH SPICY CINNAMON DIP

sweet potato fries with spicy cinnamon dip

cooking spray

3 sweet potatoes, peeled and cut into strips

1 teaspoon vegetable oil

1/2 teaspoon ground cinnamon

3/4 cup creme fraiche

2 tablespoons pure maple syrup

3/4 teaspoon freshly grated lemon zest

1/8 teaspoon cayenne pepper

1/2 teaspoon sea salt

Heat oven to 425F. Lightly coat a large rimmed baking sheet with cooking spray. In a large bowl, toss together sweet potato strips, oil, and 1/4 teaspoon ground cinnamon. Arrange wedges on the prepared baking sheet in an even layer. Bake until crisp and golden, for 20 minutes.

Meanwhile, whisk together sour cream, maple syrup, lemon zest, cayenne pepper and remaining cinnamon.

Sprinkle hot sweet potatoes with salt and serve alongside dip.

Enjoy!

SWEET POTATO COOKIES

sweet potato cookies

2 1/2 cups flour

4 teaspoons baking powder

1 1/4 teaspoons salt

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/3 cup shortening

1 1/2 cups dark brown sugar

3 eggs

1 cup cooked sweet potato

1/2 teaspoon orange extract

1 cup chopped pecans

1 cup currants

Grease baking sheet. Heat oven to 400F.

Sift together flour, baking powder, salt, cinnamon, ginger, nutmeg and allspice. In large mixing bowl, cream together shortening and sugar until light and fluffy. Add eggs. Blend in sweet potatoes and orange extract. Add flour mixture all at once, stirring until well blended. Fold pecans and currants into batter. Drop by rounded tablespoonfuls onto baking sheet. Bake for 8 to 12 minutes.

Enjoy!

Recipe adapted from Arkansas Living

www.aecc.com/arkansas-livin…

 

PORK TENDERLOIN WITH ROASTED CHERRIES AND SHALLOTS and ROASTED PORK LOIN WITH POACHED PLUMS and PORK TENDERLOIN WITH PEARS AND SHALLOTS and ROSEMARY AND GARLIC CRUSTED PORK LOIN WITH BUTTERNUT SQUASH AND POTATOES

12 Thursday Mar 2015

Posted by in Pork, Recipes

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When the opportunity arises for me to deliver dinner to a friend and their family – whether they have just had a baby, moved house or are in the process of completing a PHD, my tendency is to create the entire meal, from appetizer to salad to dessert, around a main course of pork tenderloin.

It is elegant, transports well, is perfect hot or room temperature and is easily reheated, as needed.

PORK TENDERLOIN WITH ROASTED CHERRIES AND SHALLOTS

pork tenderloin with roasted cherries and shallots

2 tablespoons olive oil, divided

3/4 teaspoon salt, divided

1/2 teaspoon black pepper

1/2 teaspoon ground cumin

1/8 teaspoon ground cinnamon

1 (1-pound) pork tenderloin

3 shallots, quartered

8 ounces fresh cherries, pitted and halved

1/4 cup chicken stock

2 tablespoons balsamic vinegar

1/2 teaspoon brown sugar

1 tablespoon butter

1/4 cup chopped parsley

Heat oven to 425F.

Heat a large ovenproof skillet over medium-high heat. Add 1 tablespoon of oil, swirl to coat. Combine 1/2 teaspoon salt, pepper, cumin and cinnamon. Rub pork evenly with the mixture. Add pork to pan and brown. Place in oven and bake for 15 to 20 minutes, or until a thermometer registers 140F. Remove pork from pan, place on a cutting board. Let pork stand 10 minutes, slice.

Add remaining 1 tablespoon oil to pan, swirl to coat. Add shallots and cherries, sprinkle with remaining 1/4 teaspoon salt. Place pan in oven, bake at 425F for 10 minutes. Carefully remove pan from oven, place over medium-high heat. Stir in stock, vinegar, and sugar, bring to a boil. Cook for 4 minutes or until liquid is syrupy. Remove from heat, stir in butter. Serve cherry mixture with pork, sprinkle with parsley.

Enjoy!

Recipe adapted from Cooking Light, June 2014

www.cookinglight.com/

ROASTED PORK LOIN WITH POACHED PLUMS

roasted pork loin with poached plums

PLUMS

6 plums, quartered, pitted

2 cups white wine

1 cup red wine

2 whole star anise

1/2 cinnamon stick

1/4 cup plus 1 1/4 teaspoons sugar, divided

2 cups chicken broth

5 fresh thyme sprigs plus 1 teaspoon finely chopped thyme, divided

2 tablespoons chopped shallot

PORK

2 1 1/4 pound pork tenderloins

3 tablespoons olive oil, divided

2 teaspoons chopped fresh thyme

2 garlic cloves, minced

FOR PLUMS

Combine plums, white wine, red wine, star anise, cinnamon stick and 1/4 cup sugar in heavy large saucepan; bring to a boil, stirring until sugar dissolves. Reduce heat; simmer until plums are tender, about 20 minutes. Transfer plums to platter. Strain wine mixture.

Return strained liquid to same saucepan. Add broth, thyme sprigs, and shallot. Boil until mixture is reduced to 1 cup, about 25 minutes. Strain sauce; stir in 1 1/4 teaspoons sugar and chopped thyme. Season with salt and pepper.

FOR PORK

Heat oven to 400F.

Brush pork with 1 tablespoon oil; sprinkle with thyme, garlic, salt, and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning often, about 5 minutes.

Transfer skillet to oven, and roast pork until thermometer inserted into center registers 140F, about 20 minutes.

Remove skillet from oven and let pork stand 10 minutes. Slice pork and serve with poached plums and sauce.

Enjoy!

Recipe adapted from Bon Appetit, September 2007

www.bonappetit.com/recipes

PORK TENDERLOIN WITH PEARS AND SHALLOTS

pork tenderloin with pears and shallots

3 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish

1 1 1/4-pound pork tenderloin

3 shallots, each cut into 4 to 6 wedges through stem end, peeled

3 unpeeled pears, quartered and cored

4 teaspoons butter, room temperature

2 teaspoons flour

1 1/2 cups chicken broth

3/4 cup pear nectar

Heat oven to 475F. Mix oil, garlic and chopped thyme in a small bowl. Rub mixture over pork, shallots and pears. Heat large ovenproof nonstick skillet over medium-high heat. Add pork and shallots, brown on all sides, turning, about 7 minutes. Transfer shallots to platter. Transfer pork to baking sheet. Roast pork until thermometer inserted into center registers 145F, about 10 minutes.

Meanwhile, add pears to same skillet and cook over medium-high heat until brown on cut side, turning once or twice, about 4 minutes. Transfer pears to platter.

Mix butter and flour in small cup. Add broth, nectar and butter mixture to same skillet, boil until sauce thickens, scraping up browned bits, about 7 minutes.

Slice pork, arrange on platter. Surround with pears and shallots. Drizzle sauce over pork. Garnish with thyme sprigs.

Enjoy!

Recipe adapted from Bon Appetit, January 2010

www.bonappetit.com/

ROSEMARY AND GARLIC CRUSTED PORK LOIN WITH BUTTERNUT SQUASH AND POTATOES

rosemary and garlic crusted pork tenderloin

3 tablespoons chopped fresh rosemary

4 cloves garlic, minced

1 1/2 teaspoons salt, divided use

1/2 teaspoon freshly ground black pepper, plus more to tate

1 2-3 pound pork tenderloin

1 1/2 pounds small potatoes, cut into 4 pieces

4 teaspoons olive oil, divided use

1 pound butternut squash, peeled, seeded and cut into 1-inch cubes

1/2 cup port

1/2 cup chicken stock

Heat oven to 400F. Combine rosemary, garlic, 1 teaspoon salt and 1/2 teaspoon pepper, finely chop together on a cutting board.

Coat a large roasting pan with cooking spray. Place pork in pan and rub the rosemary mixture all over it.

Toss potatoes and squash with olive oil, salt and pepper in medium bowl, scatter around pork. Roast pork and potatoes 25 to 30 minutes, or until internal temperature reaches 145F. Transfer pork to carving board, tent with foil and let stand 5 minutes. If vegetables are tender, transfer to a bowl, cover and keep warm. If not, continue roasting 10 to 15 minutes longer, or until tender.

After removing vegetables, place roasting pan over medium-high heat and add port, bring to a boil, stirring to scrape up browned bits. Reduce heat to low, simmer 2 minutes. Add chicken stock and simmer 2 more minutes. Add any juices that have accumulated on carving board.

To serve, cut pork into slices, place on warmed platter, spoon vegetables around edges. Serve immediately with pan sauce.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2014

www.arkansasonline.com/news/features/food/

 

BANANA AND HONEY MUFFINS and PUMPKIN MUFFINS and BROWNIE MUFFINS and DIRT BOMBS and WHITE CHOCOLATE MUFFINS

28 Saturday Feb 2015

Posted by in muffins, Recipes

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On a recent Sunday morning, and then throughout the week, my two boys asked me to bake muffins – any kind, they weren’t particular. They had been playing a game in which muffins were vital and sought after, and this made them want to devour the sweet little pastries in their real life, as well as on the screen.

BANANA AND HONEY MUFFINS

banana honey muffins

1 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/3 cup canola oil

4 tablespoons honey

1/4 cup milk

2 ripe bananas, peeled and mashed

1 cup chocolate chips

Heat the oven to 375F. Line 24 mini-muffin pans with paper liners.

Sift the flour, baking powder, baking soda and cinnamon into a bowl. In a separate bowl, mix together the oil, honey, and milk with a fork. Pour the wet ingredients onto the dry and gently stir, together with the mashed bananas and chocolate chips. Spoon into the mini-muffin liners and bake for 8 to 10 minutes, or until risen and firm.

Enjoy!

Recipe adapted from 100 Magnificent Muffins and Scones, Felicity Barnum-Bobb, 2006

books.google.com › Cooking › Methods › Baking

PUMPKIN MUFFINS

snow day pumpkin muffins

2 cups flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/2 teaspoon salt

1 teaspoon vanilla

1 (15-ounce) can pumpkin

3 eggs

3/4 cup vegetable oil

1 1/2 cups sugar

Heat oven to 350F. Line two 12-cup muffin tins with paper muffin cups. Sift flour, soda, cinnamon and salt together into a large bowl. Whisk together oil, vanilla, sugar, pumpkin and eggs in a medium bowl.

Pour wet ingredients into dry ingredients, and stir to combine. Spoon into paper muffin cups. Bake for approximately 22 minutes, or until a toothpick comes out clean.

Enjoy!

Recipe adapted from AY Magazine, October 2013

www.aymag.com/Recipes/

BROWNIE MUFFINS

brownie muffins1/4 cup semi-sweet chocolate chips

1/4 cup butter, cubed

1 egg

1/4 cup sugar

1/4 teaspoon vanilla extract

1/4 cup flour

1/4 cup chocolate chips

Heat oven to 325F.

In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a small bowl, beat egg and sugar. Stir in vanilla and chocolate mixture. Gradually add flour; fold in chocolate chips.

Divide between paper-lined muffin cups. Bake for 20 to 25 minutes or until tops begin to crack. Cool for 10 minutes, before removing from pan to a wire rack.

(note – this only made 4 to 6 cupcakes – not nearly enough for our family – I will double, if not triple the recipe next time)

Enjoy!

Recipe adapted from Taste of Home Cupcakes, 2013

www.tasteofhome.com/recipes

DIRT BOMBS

dirt bomb

MUFFINS

2 1/4 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter, room temperature

3/4 cup sugar

1 egg

1 cup whole milk

TOPPING AND ASSEMBLY

1/2 cup sugar

1 teaspoon ground cinnamon

6 tablespoons, unsalted butter, melted

MUFFINS

Heat oven to 375F. Coat a 12-cup muffin pan with nonstick spray, or line holes with paper liners. Whisk flour, baking powder, salt and nutmeg, in a medium bowl, set aside.

Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy, about 4 minutes. Beat in egg. With mixer on low speed, add dry ingredients in 3 additions, alternating with milk in 2 additions, beginning and ending with dry ingredients.

Divide batter among muffin cups and bake, rotating pan halfway through, until a tester inserted into center comes out clean, 25 to 30 minutes. Let cool 5 minutes in pan, then transfer to a wire rack.

TOPPING AND ASSEMBLY

Mix sugar and cinnamon in a medium bowl. Working one at a time, dip tops of muffins in melted butter, then cinnamon sugar.

Enjoy!

Recipe adapted from Bon Appetit, May 2014

www.bonappetit.com/

WHITE CHOCOLATE MUFFINS

white chocolate muffins
3 1/2 cups flour
1/2 cup sugar
pinch of salt
1 tablespoon baking powder
2 tablespoons vanilla powder
3/4 cup white chocolate chips
2 eggs, slightly beaten
1/3 cup vegetable oil
1 1/2 cups milk
2 tablespoons vanilla extract
2 tablespoons melted butter

Heat oven to 325F.
Grease muffin pans, or line with paper liners. In a large bowl blend together dry ingredients, rolling white chocolate chips in the flour mix. In a separate bowl blend all wet ingredients until smooth. Slowly blend together dry and wet ingredients until all the batter is wet – do not over stir. Spoon mixture into muffin pans, and sprinkle the top with sugar. Bake for 25 to 30 minutes until a toothpick comes out clean.
Enjoy!

Recipe adapted from the Northwest Arkansas Times Holiday Cookbook, November 1999
http://www.arkansasonline.com/news/features/food/

 

 

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

12 Thursday Feb 2015

Posted by in Recipes, Salad

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Ever since our very first Valentines together, my husband and I have cooked and enjoyed this romantic meal at home.

I love this Poached Pear Salad because it has the appearance of being very elegant and special, but yet is easy to make.

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE

poached pear salad

PEARS

1 750-ml bottle red wine

1 cup orange juice

1 cup sugar

2 tablespoons chopped crystallized ginger

1 cinnamon stick, broken in half

4 pears, peeled, halved lengthwise, cored

VINAIGRETTE AND SALAD

1/4 cup minced shallot

3 tablespoons Champagne vinegar

1/2 teaspoon Dijon mustard

1/2 cup olive oil

mixed baby greens

1 cup walnut pieces, toasted

1 cup crumbled blue cheese

PEARS

Bring red wine, orange juice, sugar, ginger and cinnamon stick, to a boil in a large wide saucepan over medium-high heat, stirring until sugar dissolves. Add pear halves, cut side down. Return syrup to boil. Reduce heat to medium-low, simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely. Drain pears. Leaving top 1 inch intact, cut each pear half lengthwise into thin slices. Gently press on pear halves to fan slightly.

VINAIGRETTE AND SALAD

Whisk shallot, vinegar and mustard in small bowl to blend. Gradually whisk in 1/2 cup oil. Season vinaigrette to taste with salt and pepper.

Place greens in a large bowl. Toss with enough vinaigrette to coat. Mound greens on plates. Arrange 1 pear half atop greens on each plate. Sprinkle with walnuts and cheese. Drizzle with more vinaigrette, if desired and serve.

Enjoy!

Recipe adapted from Bon Appetit, December 2009

www.bonappetit.com/

QUICK CINNAMON BISCUITS

17 Saturday Jan 2015

Posted by in Breads, Breakfast & Brunch, Recipes

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One dark and chilly morning, to get us through a difficult pose during Hot Yoga class, we debated cinnamon rolls. Although opinions on our favorites and the best place to get them around town varied, most people agreed the Moosewood Cookbook featured a delicious recipe. Thankfully it was easy to find, and I baked them for my family to get us through yet another dark and chilly winter morning.

QUICK CINNAMON BISCUITS

quick cinnamon biscuits

CINNAMON SUGAR MIX

1/4 cup brown sugar, packed

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

BISCUIT DOUGH

2 1/2 cups flour

2 tablespoons brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups plus 1 tablespoon cream

3 tablespoons confectioners’ sugar (I used a lot more)

2 to 3 teaspoons milk or cream

Heat oven to 400F.

In a small bowl, combine the brown sugar, cinnamon and nutmeg and set aside.

In a large bowl, stir together the flour, brown sugar, baking powder and salt. Add 1 1/2 cups of the cream and stir briskly until the dough forms a ball, about 1 minute. With your hands, turn the dough over a few times in the bowl, until all of the loose bits are incorporated and the dough is smooth.

Turn the dough out onto a lightly floured surface. Lightly flour your hands and gently pat the dough into a 1/2 inch thick rectangle about 9 by 13 inches. Brush the surface of the dough with the remaining tablespoon of cream. Sprinkle evenly with the cinnamon sugar mix. Starting from a long side, roll the dough into a cylinder. Slice into 9 equal rounds. Place the biscuit rounds, cut side down, in an 8-inch square baking dish.

Bake for about 30 minutes, until the biscuits are lightly browned.

While the biscuits bake, prepare the icing. Mix together the confectioners’ sugar and milk or cream until smooth. When you remove the biscuits from the oven, immediately drizzle them with the icing.

Enjoy!

Recipe adapted from The Moosewood Cookbook

www.moosewoodcooks.com/all-recipes/

BANANA BREAD

04 Monday Aug 2014

Posted by in Breads, Recipes

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I was surprised at the lack of oil or butter in this banana bread – but even more surprised that it wasn’t dry and tasteless. I tried my first piece 3 days after I made the loaf, and it was still delicious and moist.

BANANA BREAD

banana bread

1 1/2 cups flour

3/4 cup sugar

1/4 teaspoon salt

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

2 eggs

1 cup mashed banana

1/2 cup applesauce

Heat oven to 350F. Lightly grease a 9 by 5 inch loaf pan.

In a large bowl, stir together flour, sugar, salt, baking powder, baking soda, and cinnamon. Add eggs, banana and applesauce and stir until combined.

Pour batter into prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan for 10 minutes, then turn onto a wire rack and cool completely before slicing.

Enjoy!

Recipe adapted from All Recipes

 

CHOCOLATE CHIP BANANA CUPCAKES and BANANA MUFFINS

03 Thursday Apr 2014

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We had several ripe bananas, and I wanted to make the most of them before the fruit flies finished them off. I made a batch of cupcakes and a batch of muffins for a snack one afternoon, and the kids absolutely loved them.

CHOCOLATE CHIP BANANA CUPCAKES

2 cups flour
1 1/2 cups sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1 1/3 cups mashed ripe bananas (2 to 3 medium)
3/4 cup chocolate chips

In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In another bowl, combine the eggs, oil, buttermilk and vanilla. Beat into dry ingredients just until moistened. Fold in bananas and chocolate chips.
Fill paper-lined muffin cups two-thirds full. Bake at 350F for 20 to 24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Enjoy!

Recipe adapted from Taste of Home Fun Food, August 2010
www.tasteofhome.com/

BANANA MUFFINS

1 cup flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup mashed banana (I put in 6 bananas – a bit more than 1 cup)
1/2 cup quick cooking oats
1/2 cup milk
1/4 cup butter, melted
1 egg, beaten

Heat oven to 425F.
Line 12 muffin cups with paper liners, set aside.
In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg and mix well. Make a well in the center.
In a separate bowl, combine the mashed banana, oats, milk, butter and egg. Pour mixture into the well and stir until combined and dry ingredients are moistened. Spoon batter into prepared muffin cups, filling about 2/3 full. Bake 15 minutes, or until muffins spring back when touched.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, March 2012
www.arkansas.com/dining/recipes/

Vietnamese Noodle Soup and Spicy Shrimp Noodle Soup

24 Monday Mar 2014

Posted by in Asian, Soup

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I have eaten Pho at Vietnamese restaurants around town, but after talking with a Vietnamese friend who has made it, I was a little intimidated. However, these recipes removed the mystery, and simplified the process, making a quick and easy soup with no sacrifice to depth of flavor.

VIETNAMESE NOODLE SOUP

8 ounces rice noodles
12 ounces thinly sliced beef
salt and freshly ground black pepper
1 onion, halved
1 4-inch piece ginger, unpeeled, halved
3 cups beef broth
5 star anise
1 cinnamon stick
4 green onions
2 jalapeño peppers
1/2 cup fresh cilantro
2 to 4 tablespoons of fish sauce
1 cup fresh bean sprouts

Prepare the rice noodles, as the label directs.
Season beef with salt and pepper. In a large pot over heat, sear beef until charred, 2 to 3 minutes per side. Transfer to a plate.
Add the onion and ginger to the pot, cook about 4 minutes. Add the broth, 2 to 3 cups of water, the star anise and cinnamon, reduce the heat and simmer about 20 minutes.
Meanwhile, thinly slice the green onions and jalapeños and tear the cilantro.
Add the fish sauce to the broth and boil for 5 minutes. Discard the ginger, star anise and cinnamon stick. Remove and slice the onion.
Drain the noodles and divide among 4 bowls. Top with the broth, beef, green onions, cilantro, bean sprouts, jalapeños and onion.
Enjoy!

Recipe adapted from Food Network
www.foodnetwork.com/recipes/food-network…‎

SPICY SHRIMP NOODLE SOUP

3 cups beef broth
1 cup water
1 tablespoon minced garlic
1 tablespoon sambal oelek
1 teaspoon fish sauce
1 teaspoon soy sauce
2 cinnamon sticks
1 (8-ounce) bottle of clam juice
1 (1-inch) piece peeled fresh ginger
1 star anise
1 pound large shrimp, peeled and deveined
4 ounces uncooked rice noodles
1/2 cup fresh bean sprouts
1/4 cup fresh cilantro leaves
12 small fresh basil leaves
4 lime wedges

Combine beef broth, water, garlic, sambal oelek, fish sauce, soy sauce, cinnamon sticks, clam juice and ginger in a large saucepan. Bring to a boil, reduce heat and simmer until reduced to 3 1/2 cups (about 12 minutes). Add shrimp, cook for 4 minutes or until done. Remove cinnamon, anise and ginger, discard. Cook rice noodles according to package directions, drain. Place 1/2 cup of noodles into each of 4 bowls, and top each serving with 1 cup stock mixture and about 5 shrimp. Sprinkle evenly with bean sprouts, cilantro and basil. Serve with lime wedges.
Enjoy!

Recipe adapted from Cooking Light, January/February 2013
www.cookinglight.com/‎

TRAVEL TUESDAY – NEW ORLEANS – KING CAKE WITH CREAM CHEESE CINNAMON FILLING and KING CAKE WITH BOURBON AND PECANS

04 Tuesday Mar 2014

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Happy Mardi Gras!
I have always loved New Orleans – from the minute I stepped off the plane to take my licensing exam, into the hot and humid summer. Quite a surprise, having just come from the middle of a New Zealand winter.
One of my favorite trips there in recent times, was for the Rotary International Convention – I had a glimpse into parts of the city I had never seen before. There was incredible home cooking, as people from different Rotary clubs fed us, we were able to stroll through the Aquarium after hours, sipping a glass of wine, and we were with friends who introduced us to restaurants and bars we hadn’t known about.

One of the fun bars our friends took us to
Jazz band we saw while walking back to our hotel one evening

Although it wasn’t Mardi Gras at that time – we have experienced many in New Orleans as my husband rode in a parade for numerous years.
A King Cake is a tasty treat, most plentiful around Mardi Gras time, and one I remember fondly from my days in Louisiana. Although you can buy them up here in Arkansas, they tend to be a little more elusive than down South, so I thought I would attempt to make one for the very first time.
The King Cake with Cream Cheese Cinnamon Filling is a simplified version, using crescent rolls for the dough, perfect to put together for a quick breakfast, snack or dessert.
However the King Cake with Bourbon and Pecans takes a little more preparation.
I planned to start it the day before Mardi Gras, but despite having been to the supermarket twice in three days, I still hadn’t picked up the bread flour required in the recipe. My daughter was in a musical at school, and once we were home from that, I finally remembered the essential missing ingredient.
A final trip to the supermarket and I was ready to begin. Unfortunately, I was feeling a little weary by this time, I didn’t read the recipe through thoroughly, thoughtlessly used the blender instead of the food processor and hadn’t taken into account the hour and a half initial time to let the dough rise, and then the final three hours before I could put it in the refrigerator and call it a night – at 1 AM!
Although this project seemed to be doomed from the start – my cake actually turned out light and flaky and really delicious, with a perfect ratio of filling to crust.

KING CAKE WITH CREAM CHEESE CINNAMON FILLING

2 (8 ounce) cans crescent rolls (I used one, but really did need the second can)
4 ounces cream cheese, softened
2 tablespoons confectioners sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup brown sugar
1 teaspoon ground cinnamon

Heat oven to 350F.
Coat a 10 inch round pizza pan or dish with cooking spray.
Separate crescent rolls at perforations, place slices around prepared pan with points in the center. About half way down from points, press the seams together.
In a mixing bowl, beat cream cheese, confectioners sugar and vanilla until creamy. Spread on dough in the center where the seams have been pressed together.
In another small bowl, combine butter, brown sugar and cinnamon with a fork, until crumbly.
Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points forming a circular king cake shape.
Bake for 20 to 25 minutes or until golden brown. Cool slightly and drizzle with icing.

ICING
1 cup confectioners sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

In a small bowl, combine all ingredients, drizzle over baked cake.
Enjoy!

Recipe adapted from The Morning News, February 2009

KING CAKE WITH BOURBON AND PECANS

FOR THE CAKE
1/3 cup milk
1 package active dry yeast
2 1/2 cups bread flour, plus more for dusting
2 large egg yolks, plus 2 eggs
3 tablespoons sugar
finely grated zest of 1 lemon
1 teaspoon salt
1/2 teaspoon nutmeg
1 1/2 sticks unsalted butter, melted and cooled, plus more for greasing the bowl
FOR THE FILLING AND GLAZE
1/2 cup golden raisins
1/4 cup bourbon
3/4 cup dark brown sugar
2/3 cup toasted pecans, chopped
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 teaspoons grated orange zest
1/4 teaspoon salt
1/2 cup confectioners sugar

MAKE THE CAKE
Heat the milk in a saucepan until scalding, transfer to a food processor, add the yeast and pulse to combine. Add 1/2 cup flour and the egg yolks, process to combine. Pour the remaining 2 cups flour evenly over the yeast mixture, do not process. Put the lid on, set aside for 90 minutes.
Add the 2 whole eggs, sugar, lemon zest, salt and nutmeg to the food processor. Process to make a slightly textured dough, about 1 minute. With the machine running, slowly add the butter to make a smooth, sticky dough. Transfer the dough to a lightly buttered bowl and cover tightly with plastic wrap. Let rise in a warm place for 3 hours. Turn the dough out onto a clean surface and knead briefly. Form into a ball and return to the bowl. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight.
MAKE THE FILLING
Plump the raisins in the bourbon in a small saucepan over medium heat. Remove from the heat and add the brown sugar, pecans, vanilla, cinnamon, orange zest and salt, mix until combined and set aside.
On a floured surface, roll the dough into a 20 by 7 inch rectangle, with the long edge facing you. Spoon the filling in an even layer over the dough, leaving a 1 inch border along the top and bottom. Fold the bottom and then the top edge over the filling to make a tight roll, pinch to seal.
Transfer the roll seam side down to a parchment lined baking sheet, tuck one end into the other to form a ring. Cover loosely with plastic wrap and set aside in a warm place until the roll doubles in size, about 2 hours.
Heat the oven to 350F. Bake the cake until firm and golden brown, about 40 minutes. Cool on a rack.
MAKE THE GLAZE
Mix 3 tablespoons water with the confectioners sugar, brush 3 tablespoons of glaze over the cake, then drizzle with the remaining glaze.
Enjoy!

Recipe adapted from Food Network Kitchens
www.foodnetwork.com › Recipes › Baking › Cakes

CHERRY SCONES and SWEET CINNAMON BISCUITS and CHEESE BLINTZ HOT CAKES

09 Sunday Feb 2014

Posted by in Breakfast & Brunch, Recipes

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All of this icy, snowy, freezing weather, resulting in the kids being home from school, makes me want to cook a warm, delicious, breakfast for them. Not having to rush out the door to school enables us all to have an easy, relaxing, nurturing morning, and to eat well.

CHERRY SCONES

1 1/2 cup self-rising flour
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/2 stick butter, cut into pieces
10 candied cherries, cut into halves
3/4 cup almond milk
Double Cream (recipe follows)

Heat oven to 400F.
In a large mixing bowl, stir together flour, cream of tartar and sugars. Cut in butter. Stir in cherries. Add milk and stir to form a sticky dough. Fold dough over a few times on a floured surface until just combined. Flatten to about 1/2 inch thick. Cut with a round biscuit cutter and place on cookie sheet.
Bake for about 12 minutes. Serve with Double Cream.

DOUBLE CREAM

4 ounces cream cheese
1 tablespoon sugar
1 pinch salt
1 cup cream

In a medium bowl, beat together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2007
www.arkansasonline.com/news/…/food/‎

SWEET CINNAMON BISCUITS

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
8 tablespoons butter, softened
3/4 cup sugar
1 teaspoon cinnamon

Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 by 8 inch rectangle.
Heat the oven to 400F.
Grease a 9-inch round baking pan.
Spread butter over the dough. Combine sugar and cinnamon in a small bowl and mix well.
Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Gently pinch the seam to seal.
Cut the roll into 1 1/2 inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven.
Enjoy!

CHEESE BLINTZ HOT CAKES

2 eggs
1/2 cup flour
1/4 cup milk
1 1/2 tablespoons sugar
1/4 teaspoon baking powder
1 cup Cottage cheese
2 tablespoons butter
jam and confectioners sugar to serve

In a blender, mix eggs, flour, milk, sugar and baking powder for 10 seconds. Add cottage cheese, blend until just incorporated. Heat butter in a skillet, over medium heat. Spoon batter by 1/4 cupfuls into the skillet. Cook, flipping once, until golden, 5 minutes. Repeat with remaining batter. Top with jam, dust with sugar.
Enjoy!

Recipe adapted from Rachael Ray, January/February 2014
www.rachaelray.com/‎