Ecuadorian Ceviche

(2 EA) Bell Peppers - Any Color

(1 EA) Medium/Large Onion

(3 EA) Medium/Large Tomatoes

(4 EA) Garlic Cloves (or Equivalent Garlic Powder)

(2 EA) Stalks Cilantro

(1/2 Cup) Lime Juice

(3 EA) Oranges

(1/2 lb) Shrimp or Chicken

Salt to Taste

Pepper to Taste

Hot Sauce to Taste


Directions:  Chop peppers, onions, tomatoes.  Mix in crushed garlic and chopped cilantro.  Add lime juice and juice of oranges.  Add meat and seasonings to taste.  Serve with rice or chips.


Note:  All measurements are approximate.  Proportions are to individual preferences.

Banana Bread

Combine in small bowl. Let rest.
3 ripe bananas (mashed)
1 rounded tsp. baking soda

Cream with beaters:
1 cup sugar
2 eggs
3/4 cup shortening

Add and mix together.
2 cups flour
1 pinch of salt (1/8 tsp. salt)

Add mashed bananas.  Beat.

Grease and flour loaf pan.  Bake at 325 degrees for 1 hour.

Fruit/Veggie Bread

Adapted from "The Best Banana Bread" by Libby on allrecipes.com

I found this recipe and loved the sweet banana taste.  I've also made it with applesauce and plum butter.  I think it could be used with other fruits and veggies as well (see suggestions below).  You may want to add some spices to bring out flavors, such as pumpkin pie spice with pumpkin.

Ingredients:
1/2 cup margarine, softened
1 cup white sugar
2 eggs
1 1/2 cups mashed fruit or vegetable (banana, applesauce, fruit butter, pumpkin, sweet potato, zucchini, etc)
2 cups flour
1 tsp baking soda

Directions:
Cream margarine and sugar.  Beat in eggs, then fruit.  Add dry ingredients, stir just until combined.  Pour in greased bread pan.

Bake at 350 degrees for 1 hour.

Homemade Magic Shell

You know that chocolate ice cream topping that is really thin and then it goes hard when poured onto ice cream and something about that makes fact is amazing and extra delicious?  I tried making some...at home...and it worked!

This recipe comes from "Go Dairy Free", which is somewhat ironic because I drizzled it all over dairy-filled ice cream.

Ingredients:
6 ounces (3/4 cup) semi-sweet chocolate chips (I'm thinking the possibilities are pretty endless though... any kind of chocolate chips, candy bars...go crazy!)
1/4  cup coconut oil
1/4 cup vegetable oil (or grape-seed oil)

Directions:
Melt chocolate on HIGH in 30-seconds interval, stirring between each until chocolate is smooth and creamy, but not scotched.  Add coconut oil and vegetable oil.  Mix.  Heat for 15 seconds in microwave if mixture doesn't combine completely.  Drizzle over ice cream.  It makes a lot so be sure to have a container to store it in.  If shell hardens in bottle it can be melted in microwave again.

Enjoy!  I know I am.

Pita Pizzas

6 pita breads
1 (6.5 ounce) can tomato sauce
4 ounces shredded cheese
1 pinch dried basil
1 pinch dried oregano
1 pinch crushed coriander seed
desired toppings

Preheat oven to 425 degrees F.

Warm pitas in the preheated oven or in a microwave for 1 minute, or until soft. Spread lightly with tomato sauce, pressing to flatten while spreading. Sprinkle with cheese, toppings, basil, oregano and coriander.

Spread the pitas on a large baking sheet and place in the preheated oven 8 minutes, or until the pita bread has reached desired crispness. Serve whole, or cut into slices.

Banana Cornbread Muffins

I think I've made about 5 batches of these in the last three weeks and I've eaten up to six muffins in one sitting. Yes, they are that good!

Ingredients
1 cup cornmeal
1 cup flour
1/3 cup white sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 banana, peeled
1 cup milk
1/4 cup canola oil

Set oven to 400 degrees F and grease muffin tin. In a large bowl, stir together dry ingredients. Set aside. In a separate smaller bowl, mash banana with the back of a fork until smooth. Mix with milk and oil. Combine all ingredients.

Spoon mixture into muffin tin. Each cup should be about half full. Bake for 15 minutes. Makes one dozen.

Chocolate Peanut Butter Cake

This recipe comes from Ryan's mom.  It has been HIS birthday cake for many years.  His Mom loves making it for him...and I finally remembered to get the recipe.  It is soooo yummy and surprisingly simple as well.  If you like chocolate and peanut butter you'll love this cake.

Cake Ingredients:

1       1 package devil’s food (or other chocolate) Cake Mix

8-oz. sour cream

½ cup peanut butter

¼ cup water

       3  eggs (or just under 3/4 cup applesauce)

*HIGH ALTITUDE (above 3,500 ft.): add 1/3 cup flour to dry cake mix and increase water to 1/3 cup.  Bake as directed.

In my example pictures I used applesauce instead of eggs.  The substitution makes the cake a little flat, but using applesauce adds a lot of moisture (plus it's healthier).  My son's egg allergy keeps me motivated to use eggs as little as possible.

Directions:

-          Preheat oven to 350;  grease and flour 2 8-inch round cake pans of 9X13 inch pan

-          In large bowl, combine all cake ingredients listed above

 

Mix at low speed with mixer until moistened.  Beat 2 minutes at high speed.  

So...I'll be honest, I didn't mike my batter with hand mixers, not that I didn't want to, but my baby was napping and the whole making a cake idea would've been ruined had I used my mixers.  I was kind of surprised but how thick this batter was...almost like a muffin batter, but it still turned out just right.

 

Pour batter into pans (if using two round pans then divide equally between the two)

    

Bake at 350 for 30-35 minutes. If using round pans: cool for 10 minutes then remove from pans. 

Frosting Ingredients:

     1/3 cup shortening (I used margarine instead and it worked as well)

      ½ cup peanut butter

      ¼ cup cocoa

      About 2 cups of powdered sugar

      1 tsp. vanilla

      dash of salt

      Enough milk to moisten

Directions:
Cream together shortening and peanut butter

-      I don't know about you, but this next picture makes me want to eat the entire bowl of frosting.  I didn't though...luckily.

     Mix in cocoa, vanilla and salt

-    Alternate between adding powdered sugar and enough milk to moisten mixture

- Add additional powdered sugar, or milk ( in small amounts) until your reach desired consistency.

So...here's my finished cake.  The taste is incredible, so it makes up for my lack of decorating skills.

 

This is the double layered round cake version (made by Jan Whittier).

French Toast Sandwiches

I totally forgot about these until Ryan suggested I make them for a play group lunch.  They are simple and so delicious. They can pretty much be eaten for breakfast, lunch, or dinner.  The directions include egg-free, and milk-free alternatives. 

Ingredients:
1/2 milk (or milk alternative)
1 egg ( or 1 TBS cornstarch or flour)
1 tsp sugar (optional)
1/2 tsp vanilla
4 slices of bread
putter butter
jam

Directions:
Preheat griddle or pan to 350 degrees (or medium heat). Mix milk, egg (or cornstarch or flour), sugar, and vanilla into a batter.  With each slice of bread dip into batter covering both sides.  Place slice of bread onto griddle and cook until browning and toasted.  Flip and cook the other side.

As the french toast comes off the griddle take one piece and spread peanut butter and jam on it.  Cover with another piece to make a french toast sandwich.  Makes 2 sandwiches.

Sweet and Tangy Coleslaw

1 head of cabbage, shredded
1 red onion, diced
1 c of carrots, grated
1/2 c sugar
1/2 c white vinegar
1/2 c vegetable oil
1/2 tbsp salt
1 tbsp mustard
black pepper to taste

Combine the vegetables in a bowl. Sprinkle with the sugar and mix well. In a sauce pan combine the other ingredients and bring to a boil. Pour the hot dressing over the vegetables and mix well. If you like creamy mayo-based dressings you can replace the vegetable oil w/mayonnaise. I used half mayo, half oil for mine.

Dairy-Free Peanut Butter Pie

So...I'm in love with this pie.  This is the 3rd version of it I've posted.  After finding the original version I had to find a cheaper way to make it, because well, I'm cheap :)  After finding out about Madsen's allergies I was determined to have this pie again!  For a while it was only a dream because we thought he might be allergic to peanuts (and tree-nuts too), but allergy testing showed that he was not allergic to peanuts so this recipe what back on the experiment table.  My first attempt to recreate this pie was a total disappointment, but this one turned out great!  I was even bold enough to share it with the dairy-free community.

Ingredients:
1 can (14 oz) coconut milk (stored at 70°F or cooler), unshaken

1/3 cup powdered sugar

1 package –(12 oz) firm silken tofu, drained

1 1/2 cup white sugar
1 ½ teaspoon vanilla extract
1 cup creamy peanut butter
1 dairy-free graham cracker

Directions:
1. Open can of coconut milk and scoop out all the cream and into a small mixing bowl.  You will not need to watery liquid in the bottom for this recipe.  Using hand mixers beat the coconut cream until thick and stiff, resembling whipped cream (will take several minutes).  Add the powdered sugar and beat into the cream.  Cover bowl and put in refrigerator.

2. Blend the tofu, white sugar, and vanilla in a blender until smooth.  Add the peanut butter and whipped coconut mixture.  Spoon into pie crust.

3.  Chill in the refrigerator for several hours or overnight (until firm).  Serve and enjoy!

Kara's Bread

I'm not sure where this recipe originated, but I got it in a round about way from my friend Kara.  It's super simple, quick, and makes really good bread.  My favorite part about it is how diverse it can be...throw in a little bit of this one time, a little bit of that another.  My husband says that since I got into cooking everything is always "an experiment".  Maybe that's why I like this recipe.  It gives me permission to play around a bit.  I like that!

Ingredients:

10 1/2 cups white bread flour (or wheat flour*-- use at least 1 cup bread flour)

1/2 cup sugar

1 Tbsp salt

3 rounded Tbsp yeast

3 Tbsp cooking oil

4 cups hot (125-130 degrees) tap water

*if using wheat flour, substitute one cup applesauce (warm) for one cup hot water

Directions:

Mix dry ingredients.  Add oil and water.  Mix 5 minutes in electric mixer OR knead 10 minutes by hand.  Dough is VERY sticky.

Preheat oven to 350.  Shape dough into 4 loaves and place in greased loaf pans (8"x4").  Cover loaves with towel and let rise in warm place for 25 minutes.  Bake 25 minutes at 350.

OPTIONS:

1. substitute up to 2 cups flour with 2 cups whole grains, oats, 10-grain cereal, malt-o-meal, cracked wheat, flaxseed, or any whole grain you prefer.

2. bake only 3 loaves of bread and use remaining dough to make scones.

Easy P.B. Cheesecake

This is an easier version of a peanut butter cheesecake that I posted a year ago.  It is excellent!  It also it a less expensive.  The other recipe is only slightly better so if you have the time and money use that one.  Here's the recipe.  I found it online somewhere...I don't remember where.

Ingredients:
1 package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2/3 cup creamy peanut butter
1(8 ounce) container frozen whipped topping, thawed
1 graham cracker or Oreo pie crust

Directions:
1. Beat the cream cheese, sugar and vanilla together.  Add the peanut butter and mix well.  Fold in the whipped topping until completly blended.
2. Fill the pie crust with the peanut butter mixture and chill in the freezer until ready to serve.

Fish Chowder

Ingredients

* 1 (14.5 ounce) can diced tomatoes
* 3 stalks celery, chopped
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* salt and pepper to taste
* 1/2 pound frozen salmon or cod fillets

Directions

1. In a medium sized stock pot place undrained tomatoes, celery, oregano, basil, salt and pepper. Bring to a boil over medium heat.
2. Place frozen fish fillets in pot. Reduce heat and cook for 10 to 15 minutes. Cook until mixture is heated through and fish is opaque and flaky. Thin with a little water if desired.

Autumn Acorn Squash

Ingredients
1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar

Preheat oven to 350 degrees.

Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees oven until it begins to soften, approximately 30 to 45 minutes.

Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won't slide around too much) while baking.

Place squash in the 350 degrees F oven and bake another 30 minutes.

Autumn Glazed Pork Chops and Sugarsnap Peas

This was the main dish I made for Heather on the night I proposed. It can't be too bad, right?

Ingredients:
2 boneless pork chops
1/8 teaspoon black pepper
2 tablespoons apple cider
1/4 cup cranberry sauce
1 tablespoon honey
1 tablespoon frozen orange juice concentrate
3/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
5 oz. sugarsnap peas
4 teaspoons soy sauce
1 tablespoon distilled vinegar
1 1/2 teaspoons molasses
1/8 teaspoon crushed red pepper flakes

Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, half the ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through. Remove chops.

In the same skillet with juices from chops, cook the peas in soy sauce, vinegar, molasses, remaining ginger and red pepper flakes for 4 minutes or until peas are crisp-tender. Return pork to pan; cook for 3 minutes or until glazed.

Blender Cranberries with Orange

Crystal asked that I publish this recreation of Collette's fresh cranberry blend.

Put about 3 cups fresh strawberries in the blender.
Add 1 orange, peeled and sections mostly removed.
Optional: 1/2 cup nuts
2 Tablespoons agave nectar.

Blend on the chop selection till well blended. It tastes great on turkey, rolls, and even the Waldorf salad Heather and Adam made.

Cherry Tomatoes Wrapped In Bacon

Because everything's better with bacon!

Harrison and I had these as an appetizer once at a restaurant, and they were amazing. When you pop the whole thing in your mouth and the tomato just explodes with flavor it's soooo good. We made them at home today for Thanksgiving and they turned out great.

Here's the recipe:


Soak bamboo skewers or toothpicks in a bowl of water for 15 minutes (so they don't burn up in the oven or something).

Cook the bacon up in a frying pan (you might want to cut the pieces of bacon in half if the tomatoes are on the smaller side) until it's no longer raw, but is still pliable.

Take the bacon out of the pan and let it rest until it's cool enough to work with.

Wrap the bacon around the tomatoes, sticking the toothpick through the middle to secure it.

Season with black pepper, freshly ground if you have it.

Place the bacon wrapped tomatoes on a broiling pan and pop them into a 400 degree oven for about 15 minutes, until the bacon is crispy.

Remove and serve!

Hancock Pizza Dough

Makes 2 pizzas (or 1 pizza and 1 tray bread-sticks*)

Ingredients:
2 TBS yeast
1 tsp honey or sugar
2 cups warm water
5 cups flour
1 tsp salt

Directions:
In large bowl mix yeast, honey, and warm water and let bubble (about 10 minutes). Add flour and salt. Knead (adding more flour as needed) and form into ball. Let raise until double or about 1 hour. Divide into 2 balls. Roll out into pizza crust. Top pizza with sauce, cheese, and desired toppings. Bake 12-15 minutes at 425 degrees.

*For bread-sticks top with melted butter, seasoned salt, and Parmesan cheese. These are easiest to get out if you cut them prior to baking.

Sweet potato and black bean enchiladas

This one is especially for Cystal because it's dairy free.

INGREDIENTS
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1 large garlic clove, minced
1 small chile, seeded and minced
One 15-ounce can black beans, drained and rinsed (I usually use more beans)
One 14.5-ounce can diced tomatoes, drained (I usually keep some of the liquid so things aren't dry, and use more tomatoes)
1 tablespoon chili powder
salt and freshly ground black pepper to taste
2 cups salsa
8 large flour tortillas
1/4 cup finely chopped red onion
Optional: pears (I like putting them in just before baking. They bring out the sweet potato.)

1. Preheat oven to 400F. Put the sweet potatoes on a lightly oiled baking sheet in a single layer and roast for 20 minutes, turning once, until they’re tender. Remove from oven and set aside.
2. Turn oven down to 350F. Heat the oil in a large skillet over medium heat. Add garlic and chile and cook about 30 seconds, stirring constantly, until fragrant. Add beans, tomatoes, chili powder, and salt and pepper to taste. Add cooked sweet potatoes and simmer mixture 5 minutes. Set aside.
3. Spread a thin layer of salsa on the bottom of a lightly oiled 9 x 13-inch baking dish and set aside. 4. Place a tortilla on a flat work surface, spoon a portion of the sweet potato mixture down the center of it and roll it up. Place the filled enchilada in the baking dish with the seam side down. Repeat with remaining tortillas and sweet potato mixture. If there’s any filling left over, spoon it on top of the enchiladas, then top with remaining salsa and sprinkle with red onion.
5. Cover and bake until casserole is hot and bubbly, about 20 minutes. Serve immediately, with sour cream if desired.
Serves 8.

TJ's Ice Cream

I actually won this recipe on a D.C. Ghost Tour. It's Thomas Jefferson's recipe, or so say the spirits.

Ingredients:
1 quart heavy cream
6 egg yolks
1/2 teaspoon salt
1 cup sugar
1 tablespoon vanilla or grated vanilla bean

Directions:
Scald the cream, and then gradually add to it the egg yolks, which have been beaten until creamy and then beaten some more (to teach them a lesson) while gradually adding the sugar and salt. Leave on the stove, stirring constantly until the moisture is thick. Remove from the stove and strain. Now stir in the vanilla, and pour the mixture into a hand-crank ice cream freezer, around which ice and salt have been packed in a ratio of 1 part salt to 3 parts ice. Crank freezer until ice cream is thick. Pour out the ice cream into a mold which is surrounded with salt and ice in a ratio of 1 part salt to 4 parts ice. Place in a cold spot until it sets and serve immediately. Makes 3 pints.