Sunday, February 22, 2009

Caramel Popcorn

2 ¼ C. brown sugar
1 C. karo syrup
1 can sweetened condensed milk
½ C. butter

Bring ingredients to a boil, stirring constantly. Cook to soft ball stage (about five minutes).

Remove caramel from the stove and pour over the popcorn, mixing it well. It makes about two large bowls of popcorn.

Note: I always sift the popcorn beforehand to make sure there aren’t any kernels that could chip someone’s teeth.

This caramel is also excellent over puffed wheat, which you can buy unsweetened in large bags.

Monday, February 16, 2009

Sweet 'N Sour Sirloin Stir-Fry

This recipe is from Rachel Ray's 30 Minute Meals. I haven't been able to find frozen edamame, but you can put whatever veggies in that you like.

Sweet 'N Sour Sirloin Stir-Fry

1 1/2 pound piece sirloin, 1-inch thick

3 tablespoons vegetable, peanut or canola oil

2 large red bell peppers, seeded and sliced

1 large green bell pepper, seeded and sliced

1 bunch scallions, cut into 2 to 3-inch pieces on angle, greens and whites

2 cups shelled frozen edamame

3 tablespoons brown sugar

3 tablespoons soy sauce

1/4 cup yellow mustard

1/4 cup ketchup

Pop the meat in the freezer for a few minutes to stiffen it up for slicing.

Halve the steak lengthwise then very thinly slice the meat. Heat the oil in a very large skillet over high heat. When oil wafts smoke and ripples, add the meat and stir-fry until caramelized 3 minutes. Add peppers and stir-fry 2 minutes then add in scallions and edamame for 2 minutes more. Stir together the sugar, soy, mustard and ketchup and pour over stir-fry the last minute of cooking. Season, to taste, if necessary.

Thursday, February 5, 2009

Curried Sweet Potato Shepherd's Pie

I halved this recipe (the original recipe is below). The website I got it off of was making (2), (1) to eat and (1) to freeze.
  • 5 medium sweet potatoes
  • 2 tablespoons vegetable oil
  • 2 pounds ground turkey or chicken
  • 2 teaspoons salt
  • 1/3 cup flour
  • 1 tablespoon curry powder
  • 1 can (14 oz) chicken broth
  • 1 1/2 pounds carrots (peeled & chopped)
  • 1 1/2 pounds parsnips (peeled & chopped)
  • 1 medium onion (chopped)
  • 1 tablespoon grated peeled fresh ginger
  • 1 package (10 oz) frozen peas
  • 1 cup milk (warmed)
  • 2 tablespoons butter

Pierce potatoes all over with fork. Cook in microwave on high for 15 - 17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.

Meanwhile in skillet heat 1 tablespoon oil on medium until hot. Add turkey; sprinkle with 1/2 teaspoon salt and cook 5-6 min. or until no longer pink, stirring and breaking up turkey with side of spoon.

Stir flour and curry powder into turkey in skillet; cook 1 min. stirring. Add broth and heat to boiling. Cook 1 minute or until mixture thickens slightly. divide turkey mixture between two 2 1/2 or 3 quart baking dishes and spread evenly.

Preheat oven to 375. Wipe skillet dry. Add remaining 1 tablespoon oil to skillet and heat on medium until hot. Add carrots, parsnips, and onion and cook, covered, about 15 min. or until vegetables are browned and tender, stirring occasionally. Stir in ginger, frozen peas, and 1/2 teaspoon salt. Divide vegetable mixture between casseroles, spreading evenly over turkey mixture.

when cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter, and 1 teaspoon salt; mash until well blended. Spread over casseroles mixture.

Bake (1) shepherd's pie, uncover, 35-40 min or until top is browned. Meanwhile, prepare second casserole for freezing.

Caribbean Pork Casserole

  • 4 green onions
  • 2 pork tenderloins (about 3/4 pound each, cut into 1-inch-thick slices)
  • 2 tablespoons peeled, minced gingerroot
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire
  • 1 tablespoon chopped fresh thyme (or 1/2 teaspoon dried thyme leaves)
  • 1/2 teaspoon ground red pepper (cayenne) - optional
  • 1/2 teaspoon ground allspice
  • 3 medium sweet potatoes (peeled and cut into 1/2-inch-thick slices)
  • 1 large red pepper
  • 2 tablespoons vegetable oil
  • 1 can (15-16 oz) pineapple chunks in their own juice

Preheat oven to 425. Mince onions. In bowl, toss 1/2 minced green onions with pork slices, ginger, soy sauce, Worcestershire, thyme, ground red pepper and allspice. Cover pork and marinate 30 minutes.

In a shallow 6-quart casserole, toss sweet potatoes, red pepper, remaining green onions and 1 tablespoon vegetable oil. Bake, uncovered for 15 minutes.

Meanwhile, cook pork until browned in 1 tablespoon hot vegetable oil. Pour pineapple chunks with their juice into skillet. Pour pineapple mixture, pork slices and any remaining marinade over vegetables in roasting pan.

Bake casserole uncovered 30 minutes longer or until pork and vegetables are tender, stirring occasionally.

This makes a lot! You could half the receipe, or count on lots of leftovers.

Creamy Chicken Noddle Soup

  • 1 Store-bought roasted chicken
  • 1/2 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 4 cans (14 oz ) chicken broth
  • 2 cans condensed cream of mushroom soup w/ roasted garlic
  • 2 tsp. soup herbs (tarragon, basil, Italian seasonings)
  • Salt & Pepper to taste
  • 2 cups egg noodles - cooked

Remove skin from chicken and shred meat from the bone. place chicken, onion, celery & carrots in a 4 qt. slow cooker. Stir in broth, soup and spices. Season to taste with salt & pepper. Cover and cook on high for 3-4 hours or low for 8-9 hours. When soup is done stir in cooked egg noodles and heat through.