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This is a recipe I adapted from Taste of Home.  It’s very flexible, and I usually change up the ingredients every time I make it.

Yields 8 servings

Dressing:

1/2 c. reduced-sodium soy sauce

1/4 c. packed brown sugar

2 T rice vinegar

2 T canola oil

2 T orange juice

1 T minced fresh ginger

1 tsp. sesame oil

1 garlic clove, minced

1 tsp. sriracha Asian hot chili sauce (or 1/2 tsp. hot pepper sauce)

Salad:

2 cups frozen shelled edamame, thawed

10 oz. Japanese soba noodles or whole wheat linguini (you can find soba noodles in the Asian section at the grocery store; the original recipe calls for 8 oz., but I’ve found that you have too much dressing with 8 oz. of noodles.)

1 pkg. (14 oz.) angel hair coleslaw mix

1 cup shredded carrots

1 cup thinly sliced green onions

3 T sesame seeds

2 T fresh basil leaves (optional)

2 T lightly salted, chopped peanuts

Optional ingredients: I’ve also added 1 cup snow peas and broccoli slaw (in addition to the coleslaw).

Directions:

1. In a small bowl, whisk together dressing ingredients; set aside.

2. Cook edamame and soba noodles according to package directions; drain.  Rinse noodles in cold water, and drain.

3. Just before serving, combine the coleslaw mix, carrots, green onions, noodles, and edamame in a large bowl.  Add dressing; toss to coat.

4. Garnish with sesame seeds, basil, and peanuts.

I’ve also found that if you have to mix up most of the ingredients beforehand, they taste great after sitting in the dressing.  Serve cold.

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So now that pickle-sized cucumbers are prevalent at the farmer’s market, I thought I’d try my first batch of pickles!  I opted for the refrigerator pickles – recipe found in Saving the Seasons.  Thanks to the Meyers’ women for this delicious recipe!  Also, I halved the recipe, so those are the quantities I’ll list here.  The original recipe is double what I made.

About 1 qt. small pickling cucumbers (8)

15-20 fresh dill sprigs

1 large onion, thinly sliced

2-3 cloves garlic, sliced

2 cups of water

1 1/2 c. white vinegar

1/4 c. pickling salt (You can find this in the baking aisle…even my city grocery store had it, so it must be everywhere)

1. Cut each cucumber into four spears.  In large bowl, combine cucumbers, dill, onion and garlic.

2. Bring water, vinegar, and salt to boil, stirring just until salt is dissolved.  Pour over cucumber mixture.

3. Cover tightly and refrigerate for 24 hours.  Store in refrigerator for up to 3 months.

And that’s it!  Super simple and better than what you buy in the grocery store. (in my opinion)

I apologize for getting this to you so late..but better late than never!  Here is my mom’s friend Jane’s key lime pie.

Crust:

1 package  (10-11) sheets of graham cracker

2 1/2 tbsp sugar

5 tbsp butter, melted

Filling:

4 large egg yolks

1 can sweetened condensed milk

1/2 c. fresh lime juice (3-4 limes..I usually end up using a little bit of lime juice concentrate after growing tired of squeezing limes)

2 tsp. lime zest

1. Crush graham crackers, and mix them with the sugar and melted butter.  Pat down in a pie pan.

2. Bake crust at 350 degrees for 8-10 minutes.

3. Whisk egg yolks, and add sweetened condensed milk, and lime zest and juice.  Pour filling into the crust.

4. Bake 15-17 minutes at 325 degrees.  The middle should jiggle a little.

5. Refrigerate.  When chilled, top with whipped cream or  cool whip.

I found this recipe here:

http://allrecipes.com/Recipe/Granola-Blondies/Detail.aspx

and altered it.  It’s really tasty and is healthier than traditional cookies, so I feel better about indulging.  This was a great find when I was looking to use up some leftover granola.  I didn’t particularly like the taste, but the granola still tasted good in these bars.

1 egg

1 egg white (if doubled, just use 3 eggs)

3/4 c. packed brown sugar

1/4 c. canola oil

1 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

2 c. granola (with or without raisins)

1 c. dried cranberries (omit if using granola with raisins)

1/2 to 3/4  c. chocolate chips

1. In a bowl, combine the eggs, brown sugar, and oil; mix well.  Combine the flour, baking powder and salt in another bowl, and stir into the sugar mixture.  Stir in granola, dried cranberries, and chocolate chips.  The batter will very thick.

2. Spread into a greased 9×9 pan.  I think it’s easiest to use a piece of wax paper to press it into the pan.  Bake at 350 degrees F for 25-30 minutes or until golden and set.  Cool on a wire rack, and cut into bars.

I’ve been looking for a light, moist cornbread, and this one worked!  It does have a lot of sugar, but you could probably omit some of that.

1 c. flour

1 c. cornmeal

2/3 c. sugar

1 tsp. salt

3 1/2 tsp. baking powder

1 egg

1 c. milk

1/3 c. oil

1. Preheat oven to 400 degrees.  Lightly grease a 9 inch round cake pan or square baking dish.

2. Combine flour, cornmeal, sugar, salt and baking powder.  Stir in egg, milk, and vegetable oil until well combined.  Pour batter into prepared pan.

3. Bake in preheated oven for 20 to 25 minutes, or until toothpick inserted comes out clean.

Thank you, allrecipes.com!

Sorry it’s a little blurry – we also made this on our honeymoon.  It’s really easy and nice and tart.

1 pound red potatoes

1/4 c. sour cream

2 T fresh lemon juice

4 stalks of celery

2 T chopped fresh chives

1. Bring potatoes to a boil in pot with water and add 2 teaspoons of salt.  Reduce heat and simmer until tender, 12 to 15 minutes.  Drain, run under cold water to cool, and cut into chunks.

2. In a medium bowl, whisk together sour cream, lemon juice, 3/4 teaspoon of salt and 1/4 tsp. pepper.  Add the potatoes, celery, and chives and toss to combine.

Done!

So I realize that peaches aren’t in season anymore, but we made this on our honeymoon and loved it!  I just had to post it, especially because we actually took a picture.  This recipe is courtesy of the Real Simple I picked up in the airport on the way.

1 T olive oil

4 bone-in pork chops (I used boneless..still good!)

2 peaches, cut into wedges (maybe canned peaches would work?)

1 small red onion, cut into thin wedges

3 T white wine vinegar (I used white balsamic)

1/2 c. fresh basil leaves

1. Heat oven to 400.

2. Heat oil in a large ovenproof skillet over medium-high heat.  Season the pork with salt and pepper and cook until browned, 3-5 minutes per side; transfer to plate.

3. Add the peaches, onion, vinegar, and more salt and pepper to the skillet and cook, tossing, for 1 minute.  Return the pork (with juice) to the skillet.  Transfer the skillet to the oven and roast until pork is cooked through and the peaches are tender – 8 to 10 minutes.

4. Sprinkle with basil and serve with couscous. (so says the recipe..we just ate it with some veggies.  I say: couscous optional.)

Courtesy of the Moosewood Cookbook, via epicurious.com
  • 2 tablespoons canola or other vegetable oil
  • 1 cup chopped onions
  • 2 garlic cloves, minced or pressed
  • 2 1/2 cups peeled and cubed winter squash*
  • 2 celery stalks, diced
  • 1/2 cup peeled and diced carrots
  • 2 1/2 cups cubed potatoes
  • 1 teaspoon dried oregano
  • 2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 6 cups water
  • 4 cups chopped kale
  • 1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)

Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.

(I cooked it for longer than this…but I’m sure the directions would be long enough.)

Serve immediately.

Read More http://www.epicurious.com/recipes/food/views/Autumn-Minestrone-102609#ixzz13KDkDa4o

We made this recipe for a work event, and it’s really good and also really easy!  It looks fancy. 🙂

1/2 baguette

3 T olive oil

1 6oz. pkg. Chevre goat cheese

2 T finely chopped sun-dried tomatoes in herbs and oil

1 T chopped fresh basil

Pepper to taste

1. Heat oven to 375.

2. Arrange bread on cookie sheet and brush with olive oil.  Bake bread for 10-15 minutes or until lightly browned

3. In small bowl, combine cheese, basil, tomatoes, and pepper.  Spread on toasted bread slices.  Return to the oven for an additional 2-3 minutes or until heated through.

1 clove garlic
1 (15 ounce) can black beans; drain and
reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives

Directions:
1. Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives

I didn’t do the olives, because I don’t like them..but this has a really great flavor!