Tuesday, April 26, 2011
Homemade Baby Food - Pears
4 Ripened Pears
1.) Peel Pears using a vegetable peeler. Cut pear into cubes; discarding stem and core.
2.) Place a colander over a small sauce pan filled with 2 inches of water making sure that the water does not touch the bottom of the colander. Place over medium heat. When the water begins to boil, place the cubed pear into the colander
3.) Cover with the top of a pot cover that will fit inside the colendar. Steam for 10 minutes.
4.) Remove steamed pears and puree using an immersion blender, a food processer or liquid drink blender.
5.) Store in small containers and cover immediately to avoid browning. Let cool and refrigerate or freeze.
Monday, April 18, 2011
Horseradish Chive Bread
Adapted from Martha Stewart Living December 2010
- 1 stick unsalted butter, room temperature
- 2 tablespoons prepared horseradish
- 2 tablespoons chopped fresh chives
- Coarse sea salt
- 1 large French bread loaf
Preheat oven to 375 degrees. Mash butter with horseradish and chopped chives
using a spatula until smooth. Season with sea salt.
Slice bread on an angle, without cutting all the way through.
Generously spread butter mixture evenly onto each piece,
and wrap loaf in foil. Bake for 15 minutes. Serve warm.
Tuesday, April 5, 2011
Savory Two Cheese Biscotti
Adapted from Cooking Light March 2005
Yield: 2 dozen (serving size: 1 biscotto)
- 2 3/4 cups all-purpose flour
- 3/4 cup (3 ounces) shredded extra sharp cheddar cheese
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/4 cup fat-free milk
- 2 teaspoons olive oil
- 3 large eggs
- Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a large bowl.
Combine milk, oil, and eggs; stir with a whisk.
Add milk mixture to flour mixture, stirring until well blended (dough will be dry and crumbly).
Turn out onto a lightly floured surface; knead 8 times. Divide dough in half. Shape each portion into an 8-inch-long log. Place logs, 6 inches apart, on a baking sheet coated with cooking spray or lined with parchment; flatten to 1-inch thickness.
Bake at 350° for 30 minutes.
Remove from baking sheet; cool 10 minutes on wire rack.
Reduce oven temperature to 325°.
Cut each roll diagonally into 12 (2/3-inch) slices using a serrated knife.
Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn biscotti over; bake an additional 10 minutes (biscotti will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
Serve with Chili or other savory meat dish.Click Here for My Adapted Printable Recipe