Vermont Maple Pecan Cookies

I found this recipe in our newspaper. Credit goes to: Relishmag.com and Julie Hession.
These were a bit stressful to make since I was trying to coordinate the 3 mixtures, but next time, maybe I will toast the pecans first. Also, I got 5 dozen nice sized cookies out of this recipe. I thought about doubling it, but glad I didn't as it would have made mixing more difficult (for me). Definitely worth the stress. MMMMMMmmmmmm delicious with the chewy texture I love. Oh and it says to keep them tightly covered for 1 week, if they last that long.


3 cups old-fashioned oats
1 cup shredded unsweetened coconut
2 2/3 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
2 cups packed light brown sugar
1 cup (2 sticks) unsalted butter
1/2 cup maple syrup
2 tablespoons light corn syrup
2 teaspoons baking soda
1/4 cup boiling water
1 teaspoon maple or vanilla extract
2 cups chopped toasted pecans

1. Preheat oven to 300F and position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper. (This might be the best time to toast the pecans, but watch carefully as they will burn quickly.)
2. Combine oats, coconut, flour, salt, cinnamon and brown sugar in a large bowl; whisk to blend.
3. Combine butter, maple syrup and corn syrup in a medium saucepan. Heat over medium heat until butter melts, stirring occasionally; remove from heat.
4. Combine baking soda and boiling water; stirring to dissolve.
Add to maple syrup mixture, stirring well. Add maple extract. Stir into dry ingredients. Add pecans; stir well.
5. Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
6. Bake 18-20 minutes until golden brown and set, rotating positions halfway through the baking process. Cool on the baking sheets 5 minutes; transfer to a wire rack to cool completely. Makes about 2 1/2 dozen cookies.

Per cookie: 240 calories, 13g fat, 15 mg chol., 3g prot, 32g carbs, 2g fiber, 160mg sodium

I would have taken pictures, but my camera has refused to photograph. All it says is VGA.

Smoked Salmon Crepes

Smoked Salmon Crepes
with herbed cheese & fresh spinach

Makes 8 crepes; total time: 40 minutes + crepe-making



For the filling:

8 oz. neufchatel cheese, softened
3 Tablespoons each: Minced fresh chives and dill
1 Tablespoon lemon juice
1 Tablespoon sour cream
1 teaspoon minced lemon zest
1/4 teaspoon black pepper

Blend cheese, chives, dill, lemon juice, sour cream, zest, and pepper in a bowl using a hand mixer.
Spread 2 Tablespoons cheese filling onto half of each crepe. Top with 1 oz. salmon, then 2 or 3 spinach leaves. Fold bottom half of crepe up, then carefully fold again to make a triangle shape. Repeat with remaining crepes. Recipe says to serve crepes with Cherry Tomato Salad. We didn't but, good without it.

Basic Crepes:

Makes about 10 crepes.

2 eggs
1 1/4 cups milk
1 cup all-purpose flour
2 Tablespoons vegetable oil or melted unsalted butter
1/4 teaspoon kosher salt

Combine eggs, milk, flour, oil and salt in a large bowl using a hand mixer on low speed. Scrape sides of bowl and mix on high until ingredients are thoroughly combined, about 10 seconds. Cover batter and chill at least 1 hour or up to 24 hours.

Heat a 10 inch nonstick skillet over medium heat for 2-3 minutes. Spray bottom and sides of skillet with nonstick spray. Measure 1/4 cup of batter; pour it to the side of the skillet. Immediately twirl skillet to coat bottom.

Cook crepe until edges begin to brown, about 1 minute. Loose crepe around edge with a heat-proof spatula. Gently pick up crepe with your fingers, and flip it. Cook 20-30 seconds. Transfer crepe to a wire rack to cool. Continue cooking crepes, coating pan with nonstick spray for each one.

For best results, whisk the batter anew before cooking each crepe.

Per crepe: 90 calories, 4g total fat (1g sat); 37 mg cho; 11g carb; 88mg sodium; 1g fiber; 4g protein.

Credit goes to CuisineAtHome.com (from Issue 74 April 2009)

Unca Bill's Scrambled Eggs

Unca Bill loves to cook breakfast. I usually don't eat breakfast except when Unca Bill comes to our house or we go to his.

He usually adds something to his eggs to give them a whole new dimension. He usually adds a couple tablespoons of salmon cream cheese to 4 scrambled eggs.

This weekend, he added dill to taste and 2 Tablespoons sour cream to our eggs.

Oops, I forgot to take pictures. We licked the platter clean before I had a chance to get out the camera.

Taco Seasoning Mix

Ingredients:

1/4 Cup dried minced onion
1/4 Cup chili powder
3 Tablespoons salt
4 teaspoons cornstarch
1 Tablespoon dried minced garlic
1 Tablespoon ground cumin
1 Tablespoon crushed red pepper flakes
2 teaspoons beef bouillon granules
1 1/2 teaspoons dried oregano

Directions:

Combine the ingredients. Store in an airtight container in a cool dry place for up to 1 year.

To prepare tacos: In a skillet, brown one (1) pound of ground beef; drain. Add 2 tablespoons taco seasoning mix and 1/3 Cup water. Bring to a boil; cook and stir for 2 minutes.

Recipe from www.allrecipes.com
This is definitely a keeper. Not only is this economical, the flavor is far superior to that of the packet mix. I am on my second batch. I love sprinkling this seasoning on nachos.

Fresh Salsa

Use this general recipe, but throw in more tomato if desired, or vary to your own personal taste. This recipe is so fresh tasting, it has become our favorite.

1 large tomato chopped
1 cucumber, seeded and chopped
3 green onions, sliced
1/2 green pepper, chopped
1 Tablespoon oil
1 Tablespoon white vinegar
Tobasco Sauce to taste (5-10 drops) *I prefer Jim Beans Hot Sauce when I can find it.
Italian Dressing Mix (about 1-2 Tablespoons)
1/4 - 1/2 Cup Black Beans, drained and rinsed
1/4 - 1/2 Cup Corn (fresh or canned, drained)
1/4 - 1/3 Cup Cilantro, chopped
1/4 Cup Chopped jalapenos

Mix all together and chill an hour before serving (if you can get it to the frig, but we usually enjoy it immediately.)

What to Do with All the Zucchini

After googling for additional ideas, I came upon this recipe/blog and couldn't help but think I've just got to try this recipe for Zuke-A-Mole.

Here's the site: http://blog.washingtonpost.com/mighty-appetite/2006/07/zukeamole.html

Will definitely put some garlic on my shopping list so I can get this made in the next few days.

Bibimbap

Pronounced Bee-Bihm-bahp or bee-beem-bahp...and it's Korean cuisine.


We found this recipe in the Sawyer County Record Newspaper, dated July 21, 2010. They gave credit to Relish Magazine. (Recipe by Christina Eng.) We found this a little limited in flavor, so we might try it again with a little cumin or something to give it a bit more intense Asian flavor.

Marinade for meat:

2 teaspoons sugar
2 teaspoons soy sauce
pinch of ground black pepper
2 garlic cloves, minced
2 teaspoons rice wine
2 teaspoons sesame oil
1 pound beef flank or sirloin steak, cut into thin strips
2 teaspoons vegetable oil, divided
2 cups medium-grain rice, uncooked

Vegetables and eggs:

2 Tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 carrots, peeled and julienned
2 cupps spinach leaves, trimmed
1 medium zucchini, peeled and julienned
2 cups bean sprouts, rinsed and sorted
8 fresh shiitake mushrooms, julienned
1 tablespoon sesame oil
4 whole eggs

Optional garnish:

2-3 green onions, cut at an angle into 1" pieces
Red pepper sauce, such as Sriracha or chile paste
(we used Sriracha Hot Chili Sauce)

1. To prepare marinade, combine all ingredients (except beef and vegetable oil) in a large bowl. Place beef in marinade mixture. Cover and refrigerate 2-8 hours.
2. Rinse rice. Cook according to package instructions. Keep warm.
3. Remove meat from marinade. In a large, non-stick skillet, heat 1 teaspoon vegetable oil over medium-high heat. Add beef and saute' until done, 4-5 minutes. Keep warm.
4. To prepare vegetables, combine sugar, salt and black pepper in a large bowl. Add carrots, spinach leaves, zucchini, bean sprouts and mushrooms, and toss to coat.
5. Heat sesame oil in a large, nonstick skillet over medium-high heat. Saute' vegetable mixture until crisp-tender, 4-5 minutes. Keep warm.
6. Heat remaining 1 teaspoon vegetable oil in a medium, nonstick skillet over medium-high heat. Add eggs and fry sunny-side up.
7. Divide cooked rice among 4 large deep bowls. Arrange vegetables on top. Add strips of beef and cover with fried egg. Garnish with green onion, if desired. Serve with red pepper sauce. Serves 4.

Moo Shu Turkey

This recipe is so amazing. We had it last night and loved it! I had torn it out of a Good Housekeeping Magazine in 2007. But this is definitely a favorite. Quick and easy too.

Prep 10 minutes
Cook 15 minutes
Makes 4 generous main-dish servings

1 Tbsp. plus 1 tsp. olive oil
1 10 oz. pkg of sliced mushrooms
4 green onions, sliced, green and white portions separated
1 tsp. grated peeled fresh ginger
1/4 tsp. crushed red pepper
1 clove garlic, crushed with press
1 16 oz. bag shredded cabbage mix for coleslaw
1/3 c. water
2 c. shredded leftover cooked turkey (10 oz.)
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. hoisin sauce plus additional for serving
8 flour tortillas (8 in each), warmed

1. In 12 inch skillet, heat 1 tablespoon oil on med-high until hot. Add mushrooms and cook 6-7 minutes or until tender and lightly browned. Transfer mushrooms to plate; set aside.

2. In same skillet, heat remaining 1 tsp. oil on med-high. Stir in white portion of onions, ginger, crushed red pepper, and garlic. Add coleslaw mix and cook 2 minutes or until cabbage begins to soften, stirring constantly. Add water and cook 1-2 minutes or until water evaporates and cabbage is tender-crisp, stirring frequently. Stir in turkey, soy sauce, 3 tablespoons hoisin sauce.

3. We spread additional hoisin sauce on each tortilla, then scooped the Moo Shu Turkey, topped with the chopped green onions, rolled and thoroughly enjoyed.

Editor's note: The cuisine outshines the photography!

Spicy Pickles

1 large jar of regular pickles, discarding approx. 1/2 of the juice
1 large jar of jalapenos
2-3 bay leaves (optional)
sliced onions (optional)
whole garlic cloves, peeled (optional)
whole peppercorns (optional)


Start with a regular jar of garlic dill pickles. Slice them for spears or flat for sandwiches.

My mother taught me to make these and she layers hers. Layer of pickles, then jalapenos, onions. Repeat.

I did the above at first, but now, I just throw them all together. I use 1/2 the pickle juice but all of the jalapenos juice for a whole jar of pickles.

As you can see, I made some into spears and some into slices. Then I just dump sliced onions, garlic cloves, bay leaves and peppercorns.

I love them spicey like this, but if you're not that into spice, try them with a half jar of jalapenos. Then they should be just right for the tender-mouthed.

Enjoy in B.M.'s and on sandwiches or just pop them in your mouth.

****This batch I have actually re-used the brine, but will add some fresh jalapenos and brine.

Clam and Scallop Linguini

1-2 T both butter and olive oil (depends on how much you're making)
garlic as much as you want
red pepper flakes

Saute above together until thoroughly incorporated and flavors meld but don't burn the garlic.

Add shrimp or sea scallops cooking until ALMOST done, remove when they still have a little ways to go.

In that same pan drain 1 can of clams per person into the pan.* Bring to a boil then down to simmer for about 2 min. Add in seafood and clams. Mix approx 1 T cornstarch with 1-2 T water. Add into pan and stir just until thickened. You may have to turn up the heat a little but watch so the seafood doesn't overcook. Then add in chopped parsley (small handful). It takes away some of the bite of the garlic. If you don't have it no big deal, it's optional.

Pour over cooked pasta and top with fresh parmesan cheese and additional red pepper if desired.

This whole process takes about 5 min so depending on your pasta you may want to start it before you even start cooking the sauce.



*We used 1 can for 2 people. ***The distinct flavor comes from the clam juice and keep in mind you can make it with just clams for a really, really inexpensive dinner or add shrimp/scallops (big or bay), or all of the above for truly decadent linguini.

This recipe is wonderful for company or simple enough for a quickie dinner.

Thanks to Joanie who first served this to us in Naples, FL. We had this again on our camping trip last week.