Did you know?

Posted by on March 24, 2010

Did you know that if your drop cookies are spreading out too thin when baking, if you refrigerate your dough until completely chilled, they will bake up thicker and more chewy than crunchy and thin?  I use an ice cream scoop to assure evenly baked and proportioned pieces of dough. 

After trying this, if you are not satisfied with your result you then cut back on the mosture in your recipe.   That being the butter.  If your recipe calls for 2 sticks of butter, cut it back by a tablespoon.  I would still recommend chilling your dough.  If it is an abosolute emergency that you have a warm chocolate chip cookie, immediately, if not sooner, portion out your dough into balls on a sheet and refrigerate for 20 minutes.  Record results right on your recipe card.  Before you know it, you will have perfected your own recipe! 

So don’t ditch that recipe until you’ve done some experimenting.  You will be so pleased with yourself when you get it the way you want it!

Have a great day!
Angie

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Tell me what you think!

Posted by on March 23, 2010

How many of you out there have been trying my recipes?  Are you having good results?  Does anyone have any questions?

I encourage you to let me know what you think!  You can leave comments below my posts or feel free to email me.   Let me know if there is something specifically you’d like to see on my blog.

Also, if you have a fabulous recipe you’d like to share, please contact me at:  angiemontroy@angiespantry.com. 

I would really love to hear from you.

Thank you!

Angie

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Pumpkin Spice Bread Pudding

Posted by on March 20, 2010
I like to freeze the ends of wheat bread and when I’ve accumulated a good amount, I make my own bread crumbs or make something sweet and delicious like this bread pudding.  I love the ends because they add a bit of texture to the dish.  The beauty of this simple dessert is you can make them ahead, all the way up to baking and refrigerate.  Forty minutes before you want to serve dessert, pop them in the oven.  The smell of pumpkin and cinnamon fill the air.  Serve warm with fresh whipped cream or a small scoop of vanilla icecream.  YUM!
The ramekins at the top make for the prettiest presentation.  They also make for very easy serving.  I like to serve with a fresh ripe strawberry or raspberries on the side.  Beautiful and delicious! 
Pumpkin Spice Bread Pudding

6 cups stale bread ends, whole wheat is best (about 10 pieces)
1 1/4 cup brown sugar
1 cup whole milk or half and half
1 12 oz. can evaporated milk
1 15 oz. can plain pumpkin
4 whole large eggs
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
Pinch of salt

1) Preheat oven to 350’ and butter a large casserole dish (2 ½ quart) and set aside. Or, you can use 6 oz. ramekins, butter 8 and set aside.
2) Tear bread into small pieces and place in a small bowl, set aside.
3) In a large mixing bowl, add brown sugar through salt, whisk until well blended.
4) Add bread to liquid mixture and stir gently to coat well.
5) Pour into casserole dish or divide evenly among ramekins. They can be filled to 1/4” from the top.
6) Bake casserole for 35 minutes. For ramekins, bake for 25 minutes. Serve warm with a dollop of fresh whipped cream or a small scoop of vanilla ice cream. Add a tiny pinch of nutmeg over the top.

Let me know what you think, comments are always very welcome!

Angie

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Spring Fever!!

Posted by on March 20, 2010
We’ve been spending tons of time at the park across the street and not developing recipes in the kitchen…..
….and watching the mini daffodils (narcissus)  popping out of the ground……….
And yet, I have a taste for something sweet!
No worries……I’m going to make something delicious to post tomorrow……
Typical March/early spring weather, it’s supposed to snow tomorrow.  Oh well!
Have a great weekend!
Angie
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The Mini Cuisinart Food Processor Winner!!!

Posted by on March 15, 2010

Congratulations to Cathriona!  She is the winner of the Mini Cuisinart Food Processor!  Thank you to all who signed up for my newsletter.  Unfortunately, I am having technical difficulties sending you all messages via my blog.  I will post my newsletters on my blog, simply “click” and view.

Stay tuned for more contests, I just love them.  Be thinking of a funny food story to share, details soon to come.

Have a wonderful day!

Angie

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Best Boiled Eggs….. Light and Creamy Egg Salad…..

Posted by on March 13, 2010

It seems so simple, but do you have a fool proof way to boil eggs?  My mother-in-law Patricia, shared how she makes hard boiled eggs.  I do this every time and they are always perfect.  Thank you Patricia!!

Eggs are the best, purest protein.  This egg salad is very good because it isn’t loaded with mayonnaise.  You do not miss the extra mayo and the yogurt gives it a slight “tang.”   Serve open faced on a slice of toasted whole grain bread over a bed of spinach.  Delish!!

6 large eggs
½ cup plain non fat yogurt
2 tablespoons mayonnaise
1 tablespoon yellow mustard
2 tablespoons minced red onion
2 large stalks minced celery stalks
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seeds

1) To boil eggs, fill pan that has a lid with cold water, add eggs. Place over high heat, bring to a boil. Once boiling, remove from heat and cover with lid. Let stand, covered, for 10 minutes. Drain hot water and fill pan with cold water to cool. Once cool, peel.
2) In a medium bowl, whisk together yogurt, mayonnaise, and mustard.  Add onion through celery seeds, mix well.  Taste. Adjust seasoning if necessary.   (This is the best time to taste and adjust seasoning due to the delicate nature of the eggs.)  Chop eggs and add to bowl, stir gently until just blended.  Refrigerate immediately in an air tight container.  Salad will keep nicely refrigerated for 3-4 days.  Gently stir before serving.

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Spring time…A New Beginning….Grilling and Easy Entertaining…..

Posted by on March 11, 2010
Purple Passion Flower
I have had this potted flower for years. I bring it in for the winter and when our weather has leveled out a bit, I put it outside, where it goes absolutely crazy!  The plant fills with very large buds.  Once the bud blooms, the flower lasts for only one day.  They are such a treat and truly spectacular!

I love spring.  I love watching trees slowly budding and perennial flowers push through the bit of snow that’s left.  I love the longer days and the promise of warm weather to come.  I love that soon, I will be sitting on the deck, sipping a mai thai, Killians red, or a delicious margarita with fresh lime.  I love doing so with good friends.  I love flip flops.  I love bare feet in lush grass.  I love the sprinkler in the back yard and little ones running through it.  I love watching all the birds gather around for a nice drink or to pluck a worm out of the wet soil.  I love our deck filled with potted plants and gorgeous flowers.  I love to watch the bees, butterflies, and hummingbirds enjoying the beautiful flowers. 

Want to know what I love best about spring and summer?  I love cooking and eating outside.  I love to entertain while the grill is smoking.  This can be very easy.   I do so many simple and delicious foods on the grill.  From appetizers to dessert, look forward to many ideas, tips, and recipes to come.

Spring.   A new beginning.  You are going to do so many new things in your kitchen and on your grill.  I can’t wait!!

Have a great day!

Angie

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Gyros, my version…..

Posted by on March 8, 2010

Don’t you love gyros?   This is my low fat version.   Sometimes lamb has a strong “game” taste, so I use a blend of lean ground beef, lamb, and turkey.  You can actually process your own lamb if you wish.  Simply buy some lean boneless leg meat, cut into 1″ chunks and process until it is evenly ground up.  Serve with couscous and a delicious Greek salad and you’ve got a quick and healthy dinner your family and friends will love!

1 lb. lean ground lamb
½ lb. lean ground beef
½ lb. lean ground turkey
6 large garlic cloves, crushed
3 tablespoons dried oregano
½ cup fresh lemon juice, or bottled
1 ½ teaspoons salt
1 teaspoon pepper
Whole wheat flat bread
1 small red onion, thinly sliced
Tzaziki, recipe below

1) Preheat oven to 375’. Foil line a cookie sheet with sides.
2) Add all ingredients to a large mixing bowl. Using meticulously clean hands or gloves, mix meat mixture with your hands thoroughly. Shape into two tubular shaped logs on a cookie sheet.
3) Bake for 40 minutes. Internal temperature should read 165’.
4) Remove from oven and tent with foil, let stand for 15 minutes before slicing. While meat is resting, heat a skillet over medium heat and warm flat breads, keep warm in a clean kitchen towel until you’re ready to serve.
5) When ready to serve, using a meat carving knife or a serrated knife, slice into ¼” slices. Serve with cool cucumber tzaiki, warm flat bread, and red onion.

Tzaziki

1 cup non fat yogurt
2 tablespoons sour cream
1 small cucumber, peeled, seeded and minced
2 tablespoons lemon juice, fresh or bottled
1 clove crushed garlic
1 tablespoon honey
½ teaspoon salt
½ teaspoon pepper

Mix ingredients well in a small mixing bowl. Refrigerate immediately after using in an air tight container.

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Lemon Whole Wheat Couscous, Greek Salad…..

Posted by on March 8, 2010

This simple side pairs well with fish or chicken.  It is versitile and extremely quick.

1 small onion, finely chopped
1 tablespoon olive oil
1 cup water
Lemon juice and zest from one lemon
1 cup whole wheat couscous
Zest of one lemon
2 tablespoons fresh parsley, chopped

1) Using a micro-plane, zest entire lemon, removing all bright yellow rind. Set aside. Juice the lemon and add to 2 cup liquid measure. Add water to measure 1 ¼ cup. Set aside.
2) In medium sized sauce pan over medium heat, add olive oil and onion, cook about 5 minutes. Add water and juice mixture. Bring to a boil. Add couscous, remove from heat, and cover. Let stand for 5 minutes. Fluff with fork. Add parsley. Serve.

Greek Salad

Lettuce
Cucumber
Tomatoes
Red onion
Kalamata olives, pitted
Feta cheese, crumbled

Vinaigrette

1/4 cup red wine vinegar
2 tablespoons water
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil

Put all dressing ingredients together in an air tight plastic container and shake well.  Pour sparingly over salad to lightly coat.  Taste.  You may have to season with additional salt and pepper.

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Panko and Fresh Herb Encrusted Tilapia

Posted by on March 5, 2010
This is a family favorite.  If you haven’t used panko bread crumbs before, you’re in for a treat!  They make anything you bread light and crunchy.  Have your dipping station set up and ready to go.  If you care for a little tarter sauce, simply mix together 1/3 cup plain non fat yogurt, 1 tablespoon mayonnaise, and 2 tablespoons sweet pickle relish.  Whisk until well blended.  Round out your meal with brown rice pilaf and a green vegetable.  This will soon be a favorite of your family too!  Enjoy.

5-6 tilapia fillets
Salt and pepper
1 cup all purpose flour
2 large eggs, beaten
2 tablespoons water
1 1/2  cups panko crumbs, you can find in the Asian isle of the grocery store
2 tablespoons flat parsley, finely chopped
2 tablespoons chives, finely chopped
Vegetable oil for pan browning

1) Reynolds non stick foil line a cookie sheet and preheat oven to 400’.
2) Rinse and drain fish fillets. Season with salt and pepper
3) You will need three containers to bread the fish. Into the first, the flour. Into the second, the beaten eggs and water. Into the third, the panko crumbs, parsley, and chives, mix well to distribute herbs.
4) Heat a non stick skillet over medium high heat and add enough oil to cover the pan. Working one at a time and in this order, dip each fillet into the flour, then egg mixture, then into the panko. Press crumbs into fish. Carefully place breaded fish into the hot and oiled pan. Cook 2-3 minutes and turn, cook another 2-3 minutes. Remove from pan and place on prepared cookie sheet. Bake for 15 minutes.

*note* if you’re making this for a dinner party, prepare the fish all the way to browning. Place in a container and use wax paper between layers and refrigerate immediately.   Simply bake for 20 minutes before you’re ready to serve.

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