Tuesday, December 1, 2009
Christmas Cookies to make, bake, and shake...I mean share.
Please come join us at Okjin's house from 9:30am to 11:30am.
Need directions, please email us at cookingclub4u@gmail.com before Tuesday, December 1st.
Saturday, November 28, 2009
Sunday, November 15, 2009
Spicy Caribbean Soup
Serves 8
1 cup chopped onion
2 cloves garlic, minced
3 tbsp butter
1 bay leaf
1/2 tsp allspice
1/2 tsp hot red pepper flakes
1/2 tsp coriander powder
1/4 tsp black pepper
1/4 tsp salt
4 cups chicken broth
4 cups cooked squash*
2 cups cooked chicken diced
3 cups hot cooked rice
Saute onion and garlic in butter in large stockpot. Add spices and chicken broth. Simmer 10-15 minutes.
Add squash and cook until tender. Remove bay leaf.
Reserve 1 cup squash and puree remaining mixture. Return reserved squash to pureed mixture. Stir in chicken. Cook until thoroughly heated. Serve soup topped with hot rice.
Garnish with chopped cilantro or green onions, optional.
*Use any type of winter squash. Tip: if squash is too large and too difficult to cut through, wash and bake in the oven on a baking sheet at 350○ F for about an hour, squash may be partial cooked. Just peel and cube into 1-1 1/2" chunks.
1 cup chopped onion
2 cloves garlic, minced
3 tbsp butter
1 bay leaf
1/2 tsp allspice
1/2 tsp hot red pepper flakes
1/2 tsp coriander powder
1/4 tsp black pepper
1/4 tsp salt
4 cups chicken broth
4 cups cooked squash*
2 cups cooked chicken diced
3 cups hot cooked rice
Saute onion and garlic in butter in large stockpot. Add spices and chicken broth. Simmer 10-15 minutes.
Add squash and cook until tender. Remove bay leaf.
Reserve 1 cup squash and puree remaining mixture. Return reserved squash to pureed mixture. Stir in chicken. Cook until thoroughly heated. Serve soup topped with hot rice.
Garnish with chopped cilantro or green onions, optional.
*Use any type of winter squash. Tip: if squash is too large and too difficult to cut through, wash and bake in the oven on a baking sheet at 350○ F for about an hour, squash may be partial cooked. Just peel and cube into 1-1 1/2" chunks.
Tuesday, November 10, 2009
A Pot of Pumpkins - Pumpkin Potluck
Tuesday, November 10, 2009
Pumpkin Sourcream Bundt Cake
Pumpkin Buttermilk Bundt Cake:
2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups wholewheat pastry flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon of freshly grated nutmeg
1/4 teaspoon ginger powder
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup sour cream
1 teaspoon vanilla
1 1/4 sucanat (dried sugar cane juice)
3 large eggs
For glaze:
2 T butter
1 cup powdered sugar
1-3 T cream or milk
Preheat oven to 350°F. Butter and flour bundt pan. Combine together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Whisk together pumpkin, sourcream and vanilla in another bowl.
Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack. Cool 10 minutes more.
To make glaze, heat butter until melted. Stir in sifted powdered sugar. Mix in cream or milk 1 Tablespoon at a time until desired consistency. Drizzle over cake while it is on a wire rack so excess falls through.
Let them eat cake!
Pumpkin Sourcream Bundt Cake
Pumpkin Buttermilk Bundt Cake:
2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups wholewheat pastry flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon of freshly grated nutmeg
1/4 teaspoon ginger powder
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup sour cream
1 teaspoon vanilla
1 1/4 sucanat (dried sugar cane juice)
3 large eggs
For glaze:
2 T butter
1 cup powdered sugar
1-3 T cream or milk
Preheat oven to 350°F. Butter and flour bundt pan. Combine together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. Whisk together pumpkin, sourcream and vanilla in another bowl.
Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack. Cool 10 minutes more.
To make glaze, heat butter until melted. Stir in sifted powdered sugar. Mix in cream or milk 1 Tablespoon at a time until desired consistency. Drizzle over cake while it is on a wire rack so excess falls through.
Let them eat cake!
Subscribe to:
Comments (Atom)
