Peruvian Lomo Saltado – johanna
March 5th, 2010 | Filed under: RECIPES - Main Dish

Lomo Saltado is a classic Peruvian dish. The variations are as distinct as the family making it. However, potatoes and steak are the two main ingredients that always remain the same. This version is adapted from a tiny restaurant a friend took me to during one of our excursions.  When I asked the owner, Mama, what the secret was she said, she marinates the steaks in grapefruit juice.

I have spent the last 13 years periodically tinkering to come up with a version of Lomo Saltado that resembles Mama’s. It has taken me that long to understand the different flavors of herbs and spices.

2 pounds potatoes, cut into fries or frozen fries cooked
1 pound beef tenderloin
1 grapefruit, juiced
1 tsp cumin
2-3 cloves garlic, chopped
1 tbsp white vinegar
salt and pepper, to taste
3 tbsp oil
1 hot red pepper, minced (optional)
2 large red onions, sliced into thick strips
1 large sweet red pepper
6 Roma tomatoes, peeled and quartered

Make marinade by combining oil, cumin, garlic, grapefruit, vinegar, salt and pepper for 30 minutes or longer.

Fry or bake potato fries; keep warm.

Cook steak until desired doneness. Remove; cover and keep warm. Add onions, red pepper and hot pepper, if using. Cook until tender but still crisp. Add tomatoes and cook a few minutes longer to heat through, but not mushy.

To serve, slice steak into strips. Top with onions and peppers and then the french fries. Serve with rice or additional roasted veggies.

Technorati Tags: food, fries, Lomo Saltado, peruvian, potatoes, RECIPES, rice, steak

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Creamy Decadent Cream Cheese Frosting – johanna
February 26th, 2010 | Filed under: RECIPES - Treats

Cream cheese frosting is so versatile. It is paired perfectly with carrot cake, cookies, quick breads and layer cakes. I found this recipe quite by accident.

My mom gave Adelin a Leapster for Christmas. She gave Mason one when he turned four and so as a rite of passage Adelin received her’s for her fourth Christmas. Mason has played the games more often than Adelin has. He loves Ratatouille. The game has fostered a desire to learn how to cook. So on our last trip Mason asked if we could make Spice Cake when we got home. He proceeded to rattle off a list of ingredients I would need. I thought 6 eggs was pretty excessive. I have made two recipes for spice cakes and still am not satisfied. But I did find a decadent recipe for Cream Cheese frosting in the process.

Source: Where’s My spatula? By Christy Rost
1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
4 cups powdered sugar, sifted
pinch of salt
7 tbsp milk
1 tsp vanilla

Using the bowl of an electric mixer, cream the butter, cream cheese, sugar, salt and vanilla , adding milk as needed until frosting is creamy.

Makes enough to cover 24 cupcakes or 1 two-layer cake.

Technorati Tags: cakes, cookies, cream cheese frosting, family, food, kids, powered sugar, RECIPES

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White 2-layer Birthday Cake Recipe – johanna
February 24th, 2010 | Filed under: RECIPES - Treats

The Target bakery in the Super Target the next town over has the most delicious and moist white cake I have ever eaten. The bakery is our go to for special occasions when we are in need of cupcakes. I am always up for a good challenge and finding a recipe that is just as good was my next assignment. Sure I could have called the bakery hoping they would spill the beans but where is the fun in that?

I scoured the web looking for a few recipes to try. I knew the Target cake used almond extract for flavor. After several failed attempts I discovered the answer was right in my cabinet. I have enjoyed many successes from my Baker’s Illustrated but was not impressed with the vanilla cupcake recipe. Thinking their cake recipes would not be up to par I completely eliminated the book from my list without a second thought. It was desperation that lead me to open the book. One last attempt to complete my quest. And at last I had found my holy grail.

The must have ingredient when making cakes is cake flour. The low protein in cake flour produces a light cake with a tender crumb. All-purpose flour has a higher protein resulting in a tougher more dense cake. Cake flour can be made by taking two tablespoons of flour out of each cup of flour and replacing them with corn starch. Sift the mixture 5 times to aerate. Although you can substitute cake flour in this way the results are not as perfect as when using the real thing.

Source: Baker’s Illustrated
2 1/4 cups (9-ounces) cake flour
1 cup milk, at room temperature
6 large egg whites, at room temperature
2 tsp almond extract
1 tsp vanilla extract
1 3/4 cups (12 1/4 ounces) granulated sugar
4 tsp baking powder
1 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, softened but still cool

Adjust the oven rack to the middle position and heat over to 350 degrees. Generously grease two 9-inch round cake pans and cover the pan bottoms with rounds of parchment paper. Grease the paper and dust with flour, tapping out the excess.

Pout the milk, egg whites, and extracts into a small bowl and mix with a fork until blended. Mix the flour, sugar, baking powder and salt in the bowl of a standing mixer set at low speed. Add the butter; continue beating at low speed until the mixture resembles moist crumbs, with no powdery streaks remaining.

Add all but 1/2 cup of the milk mixture to the crumbs and beat 30 seconds more. Stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to medium speed and beat 20 seconds longer.

Divide the batter evenly between the two prepared cake pans; using a rubber spatula, spread the batter to the pan walls and smooth the tops. Arrange the pans at least 3 inches from the oven wall and 3 inches apart. Bake until a toothpick inserted in the center of the cakes comes out clean, 23-25 minutes. (Do not over bake!)

Let the cake rest in the pans for 3 minutes. Loosen from the sides of the pans with a knife, if necessary, and invert onto wire racks. Reinvert cakes so tops are facing upwards. Let cool completely, about 1 1/2 hours.

Technorati Tags: birthday cakes, cake flour, desserts, family, kids, recipe, white cake

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German Chocolate Cookies – johanna
February 19th, 2010 | Filed under: RECIPES - Treats

This recipe for German Chocolate Cookies was made with a lot of love especially for my mom. It is chocked full of all her favorites, pecans, chocolate and coconut. And…it is as healthy as a cookie can get and still tastes phenomenal. Each cookie is only 84 calories with 4 grams of fat and 11 grams carbohydrates.

I made a few alterations for my mom, who is abstaining from sugar, which you will find under Variations. This Low Glycemic friendly cookie is just as satisfying as the original recipe. No cardboard here. Just ooey gooey dark chocolaty goodness.

Source: Better Homes and Gardens September 2009
1/4 cup butter, softened
3/4 cup packed brown sugar
1/2 tsp baking soda
1/8 tsp salt
1 egg
1 tsp vanilla
2/3 cup all-purpose flour
2/3 cup rolled oats
1/4 cup flax seed meal
1/4 cup unsweetened dark cocoa powder
3 ounces dark or semi-sweet baking chocolate, chopped or chips
1/3 cup flaked coconut
1/3 cup chopped pecans, toasted

Preheat oven to 350 degrees. In a large mixing bowl beat butter until creamy. Add the brown sugar, baking soda and salt. Beat until well combines, scraping the sides of the bowl occasionally. Beat in egg and vanilla until combines. Beat in flour. Stir in oats, flax seed meal and cocoa powder. Stir in chocolate, coconut and nuts. (Dough will be very thick)

Drop by rounded teaspoons 2-inches apart onto ungreased baking sheets. If desired, sprinkle tops with coconut and chopped pecans. Bake 8-10 minutes or until edges are just firm and tops are set. Let cool on sheet for 1 minute before transferring to wire rack.

Store cookies for 2 days at room temperature or freeze up to 3 months.

Variations:
For a low-glycemic version substitute the all-purpose flour for wheat. Replace the brown sugar with 1/2 cup agave sugar or maple syrup and increase the vanilla to 2 teaspoons.

Technorati Tags: cocoa powder, cookies, dark chocolate, flax seed meal, german chocolate cookies, good house keeping, low glycemic, maple syrup substitute

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Corn Dog Muffins – johanna
February 17th, 2010 | Filed under: RECIPES - Sides, RECIPES - Snacks

My first job after graduating high school was working in the Sears shoe department at the mall. It was not the most glamorous of professions, standing around for 9 hours but it paid. Occasionally for breakfast I would stop by Cinnabon for a mini roll and wash it down with a pint of milk. Sometimes for lunch the owner of the Chinese Wok would cook up a special plate of spicy Tai food for me. But my favorite lunch was at the corn dog place. I loved the cheese sticks. A stick of cheese dipped in corn bread and then deep fried to perfection. As a teenager there was no such thing as eating healthy. I have not had a corn dog in an extremely long time. When I bit into a corn dog muffin I was sent back in time to the little table in the Sears break room where I sat and ate my cheese stick.

These little guys are really great for an after school snack. I used one (16 ounce) package of Marie Calendar’s corn bread mix. It is a little sweeter than the Jiffy mix so I swapped out the sugar for maple syrup. I am thinking I might play around with adding some vegetables, carrots, peas or corn.

Source: Adapted from Allrecipes.com
2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar or maple syrup
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half lengthwise then chopped into half moons or diced

Preheat oven to 400 degrees. Lightly grease muffin tins.

Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the milk mixture, cheese and hot dogs into the dry ingredients until moistened. Spoon mixture into muffin tins until 2/3 full.

Bake in a preheated oven 14 to 18 minutes, or until golden brown.

Technorati Tags: after school snacks, corn dog muffins, easy, kids, quick, RECIPES

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Chateaubriand, The Language of Romance – johanna
February 12th, 2010 | Filed under: RECIPES - Main Dish

Chateaubriand is a French dish created by chef, Montmireil for Vicomte Francois Chateaubriand. Francois was a 19th century author and statesman to Napoleon and was considered to be the father of Romanticism in French Literature.

It is said that Montmireil chose the thickest, less flavorful part of the tenderloin. He placed the meat in between two pieces of flavorful beef, brushed it with lard, seasoned with pepper and salt, then burnt the outside to a crisp. He threw away the burnt layers and was left with a rare interior. The Chateaubriand was topped with a reduced white wine sauce (made with shallots, demi-glace, butter and lemon juice) and served alongside chateau potatoes (peeled potatoes cut into the shape of olives then sautéed until browned)

Today there is a never ending dispute over the thickness of the steak (1 1/4 inches a typical tenderloin steak to 2 inches) and the use of a Bearnaise Sauce versus the standard white wine sauce. However, the French do agree on one thing, Chateaubriand is considered the recipe for romance. It is a meal that serves only two and is often prepared on special occasions for loved ones.

I am smitten with this version of Chateaubriand. The recipe calls for a wonderful combination of herbs known as Herb De Provence in a shallot sauce. The lavender in the Herb De Provence adds sophistication and romance to the Chateaubriand. It is sort of like lacy white gloves on an antique wooden bureau decorated with a delicate crocheted doily topped with a ceramic vase filled with wild flowers and an old black and white photo of a young couple forever in love.

Source: French Kitchen In America
2 pound trimmed beef tenderloin
2-3 large cloves garlic, slivered
3 tbsp extra virgin olive oil, divided
2 tbsp unsalted butter, divided
4 medium shallots, minced
2 cups beef broth
Splash of cognac or Peach juice
2 tbsp grainy Dijon mustard
1 tbsp dried herbs de Provence
2 tbsp unsalted butter
freshly-ground pepper
Vegetables such as green beans, pearl onions, quartered yellow onions, asparagus, artichokes, potatoes, carrots, leeks, ect.

Preheat oven to 450.

Cut 3/4-inch deep slits in the underside of the tenderloin. Fill these with slivered garlic. Brush tenderloin with 2 tablespoons olive oil. Heat the third tablespoon along with one tablespoon butter in a heavy skillet over medium-high to high heat. Brown meat on all four sides, using tongs to turn it over so that it browns evenly. This process takes about 4-5 minutes.

Once meat is browned, set it on the top rack of roasting pan. Surround it with the vegetables you are using and bake for about 30 minutes for medium rare meat.

While the meat is in the oven, place one tablespoon of butter and shallots in the skillet. Cook for about 5 minutes, stirring frequently. Add broth, which will deglaze the pan. Turn up the heat and reduce the liquid by half before adding the Cognac, mustard and herbs de Provence. Whisk into butter. Season with pepper.

Serve sauce over steak with vegetables.

Technorati Tags: Bearnaise Sauce, Chateaubriand, french cooking, French Literature, Montmireil, Napoleon, potatoes, RECIPES, Shallots, Valentine's day, Vicomte Francois Chateaubriand

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Bacon Wrapped Chicken – johanna
February 10th, 2010 | Filed under: RECIPES - Main Dish

Several years ago, a group of moms started a monthly Bunko night. There were 12 of us with alternates in case one of us could not make it. Each member had to play hostess to a game night. She would provide the house, the meal, dessert and the prizes. Every month, we contributed $5.00 to the next month’s hostess to cover the cost for prizes. Everyone walked away a winner. That might be the most wins with a $15.00 prize to a complimentary $6.00 prize. The food was great, but the company was the best part. Being all moms, it was nice to let loose once in a while.

One month, my friend Lindsey surprised us all with this simple, yet elegant dish served with Parmesan Garlic Asparagus and Boiled Red Potatoes. I tracked the recipe down only to discover it belonged to my friend Cathy’s grandmother. She is also the woman who gave us the caramel recipe and Easy Crock Pot Chicken. Bacon wrapped chicken quickly became a Valentine’s Day tradition in our home. The meal is finished off with a rich chocolaty dessert of Molten Lava Cakes and vanilla ice cream.

6 chicken breasts (you can use regular chicken breasts and fillet them and pound them flat or buy the thin cut chicken breast. I still had to pound the thin cutlets. You want to be able to roll them up nicely)
Butter, softened
1-2 containers of chive and onion cream cheese
Salt and Pepper
6 bacon strips
Toothpicks

Preheat oven to 350.

Dot or spread each thinned chicken breast with a pad of butter. (A pad of butter is like half a tablespoon). Sprinkle with salt and pepper.

Spread 1-2 tbsp of Onion/Chives Cream Cheese. Roll up. Wrap with a slice of bacon. Pin with toothpick.

Bake 350 for 20-30 minutes, or until juice runs clear. Put under the broiler for 5 minutes to crisp the bacon.

Technorati Tags: bacon wrapped chicken, dinner menu, dinner party, easy crock pot chicken, family, food, molten lava cakes, onion and chive cream cheese, RECIPES, Valentine's day

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Beef Tip Stroganoff – johanna
February 5th, 2010 | Filed under: RECIPES - Main Dish

Stroganoff is a classic 18th century Russian dish usually made with strips of beef, mustard and a cream sauce. Credit was given to the Count Alexander Grigorievitch Stroganov, a 19th century diplomat, although; similar accounts for a dish containing beefs strips in a cream sauce were uncovered as far back as the 15th century.

After his retirement, the Count frequently entertained the wealthy with “Open Table” dinner parties. Anyone in high society could walk in and sit down at the table. As the story goes, the Count’s chef invented the dish he called A La Francaise, a French recipe prepared in traditional Russian style in that the meat was mixed with a saucy gravy before serving. It is thought that the Chef learned of the recipe from a family cookbook. The dish was popular with the Count’s “Open Table” setting as it could easily be passed around.

It was not until the 1930’s the recipe turned up in American cookbooks and upscale restaurants featuring onions, mushrooms and a sour cream sauce. Because of the war and the price of beef at the time Beef Stronganoff did not became a popular American favorite until the 1950’s. The need for convenience and price replaced the sour cream with canned cream of mushroom soup and beef cubes with ground beef.

Beef Stoganoff remains a favorite in household’s throughout the world. Today’s influences include the addition of wine and herbs to yogurt. How ever you make it Beef Stroganoff is a classic recipe sure to please.

Source: Adapted from Allrecipes.com
1.5 pounds sirlion steak or stew meat, cut into bite sized chunks
1/4 cup all-purpose flour
1/4 cup butter, divided
1 large onion, chopped
3/4 cup beef broth
1 tsp dried basil or dill
salt and pepper to taste
1/2 cup sliced mushrooms
1 tbsp Worcestershire sauce
1/2 cup sour cream
cooked rice or noodles

Season flour with a pinch of salt and pepper. Toss beef in flour to coat. In a large skillet, melt 2 tablespoons butter over medium heat; saute onions until tender. Remove onions from pan; set aside.

Increase heat to medium-heat. Melt remaining 2 tablespoons butter; brown meat on all sides. Add mushrooms; cook until slightly brown and softened. Add broth, basil, salt and pepper, Worcestershire sauce and onions. Stir, scraping the burnt bits on the bottom of the pan. Turn heat down to simmer until mixture thickens, about 5 minutes.

Just before serving, stir in sour cream. Heat through, but do not boil. Serve immediately over rice or noodles.

Technorati Tags: beef stroganoff, fall, RECIPES, sour cream, winter

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Sausage and Peas Pasta – johanna
January 29th, 2010 | Filed under: BUDGET MEALS, RECIPES - Main Dish, RECIPES - Sides

This is a nice simple 30-minute dish. I was in the mood for something saucy using left over pasta, peas and some Italian sausage. I made a rue using butter, flour and milk but never used it. The sausage dish looked so yummy without it.

Serves 4
1 tbsp olive oil
1 pound hot or Mild Italian Sausage, cut into bite sized pieces
2 large garlic cloves, chopped
1 green pepper, chopped
1 small red onion, thick slices
1 cup green peas
1 pound egg noodles or favorite pasta
3 tbsp butter
1/4 cup grated Parmesean cheese
Salt and Pepper, to taste

Bring a pot of water to a boil. Add pasta and cook until desired doneness. Drain and toss with butter and cheese.

Meanwhile, heat oil in a large skillet over medium heat. Cook sausage until browned and just about cooked through. Add onions, garlic and green pepper. Cook until just tender but not soggy; about 3 to 5 minutes. Add peas and cook until heated. Season with salt and pepper is desired.

Technorati Tags: 30-minutes, BUDGET MEALS, easy, family, fast, recipe

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Superbowl Approaved Italian Sub – johanna
January 27th, 2010 | Filed under: RECIPES - Main Dish

Sandwiches are an economical way to fill up bellies. They do not require a lot of preparation and they appeal to even the pickiest of eaters. Click here for a history on the beloved sandwich. Otherwise watch the following video on how to make an awesome sub for Superbowl Sunday.

Technorati Tags: entertainment, family, food, how to make a submarine sandwich, RECIPES, superbowl menu

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