Au Gratin Potatoes

Posted on January 23, 2008 by Sandy

Ingredients:

Servings:

 8

 

Servings Size

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    Update

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    Directions:

     Prep Time: 20 mins

    Total Time: 2 hrs

    1. 1 Preheat oven to 375°F Coat a 2-quart covered baking dish with cooking spray.
    2. 2 Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.
    3. 3 Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.
    4. 4 Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

     

    Read more: http://healthy.food.com/recipe/ww-au-gratin-potatoes-294143#ixzz1BkeHi0G0

    Posted in Helen's Kitchen, Side Dishes | Tagged , | Leave a comment

    Blenheim Apricot Jam

    Posted on January 23, 2008 by Sandy

    Apricot Jam on Toast

    Add blanched and peeled apricot kernels to each jar before sealing. How many? I’m not sure. I put up half-pint jars with 3, 4, 5 and 6 kernels per jar.

    Fruit-to-sugar ratio by volume 3:2

    Fruit-to-sugar ratio by weight 5:4

    4.5 lbs (2 kg) pitted and halved Blenheim apricots or 12 cups loosely packed 3.5 lbs (1.6 kg) granulated sugar or 8 cups 2 small lemons

    1 Place prepared fruit in a ceramic bowl, add lemon juice and sugar. Cover with wax paper and macerate for several hours in the refrigerator.

    2 Transfer mixture to a heavy enameled pot and slowly bring to a full boil.

    3 Lower heat to a controlled boil, skim and continue to cook, stirring occasionally until mixture begins to reduce and thicken, and the apricot halves begin to break down. Check for a jell set at 20 minutes—I went to about 22 minutes with this batch, which should give me a luscious consistency that will mound in a spoon but slowly drip through the tines of a fork.

    4 Once the jam is sufficiently reduced, ladle into jars and seal. I processed the jars in a hot-water bath for 10 minutes, as suggested by Ball.

    4.5 lbs apricots yielded a scant 6 pints of jam 1 x pint jar 5 x 8 oz jars 5 x 4 oz jars plus a few ounces set aside for breakfast.

    Posted in Helen's Kitchen, Jams and Jelly | Tagged , | Leave a comment

    Tropical Avocado Salsa

    Posted on January 9, 2008 by Sandy

    2 cups of finely diced tropical fruit such as pineapple, mango, kiwi, papaya

    2 hass avocados pitted, peeled and cut into 1/4 inch dice

    1/4 cup fresh cilantro chopped

    1/4 cup red onion finely chopped

    1 serrano or jalepeno pepper finely diced

    2 tablespoons lime juice

    1 fresh, diced tomato

    Gently toss ingredients. Season with salt and pepper.

    2

    Posted in Mexican Restaurant, Salsas and Hot Sauce | Tagged , , , , , | Leave a comment

    Molasses Baked Onions

    Posted on January 3, 2008 by Sandy
    Rich and sweet, these onions are adapted from Angela Shelf Medearis’s recipe for Honey-Baked Onions in The African-American Kitchen. They’re… more ›

    Ingredients

    • 4 large sweet onions such as Vidalia, Walla Walla, or Oso Sweet (3 to 4 lb total)
    • 1 1/2 cups tomato juice (12 fluid ounces)
    • 1 1/2 cups water
    • 2 tablespoons unsalted butter
    • 2 tablespoons molasses (regular or robust; not blackstrap)
    • 1/2 teaspoon salt, or to taste
    • 8 bacon slices (1/2 pound), halved crosswise

    Put oven rack in middle position and preheat oven to 400°F.

    Peel and trim onions, keeping root ends intact, then halve each lengthwise. Arrange, cut sides up, in 1 layer in a 13- by 9- by 2-inch glass baking dish or other 2 1/2-quart shallow baking dish.

    Bring tomato juice, water, butter, molasses, and salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then pour over onions. Bake onions, uncovered, basting with juices every 30 minutes, until tender, about 2 hours.

    Lay 2 pieces of bacon side by side over each onion half and continue to bake onions, basting once with juices halfway through baking, until onions are very tender, bacon is browned, and juices are thickened, about 1 hour more.

    Cooks’ note: Onions can be baked 1 day ahead and chilled, covered. Reheat, covered with foil, in a preheated 350°F oven 20 to 30 minutes.

    Posted in Eat your vegetables | Tagged , | Leave a comment

    BBQ Sauce

    Posted on January 3, 2008 by Sandy

    Start with a base of purchased BBQ sauce, add soy sauce, and brown sugar and balsalmic vinegar.  Heat to blend to taste.  Coffee adds a great base note to many soups and sauces.

    If you want to build from scratch, you need to make a tomato bbq sauce, then add the other ingredients.

    Liquid smoke, salt and pepper, red pepper flakes.

    The final consistency needs to be sticky so it sticks to the meat.

    Sharp and Sweet.

    When all else fails, reach for the Sweet Baby Ray’s from your local grocery.

    Posted in Fire and Smoke, Sauces | Tagged , | Leave a comment

    Salmon Confit with Arugula and Balsalmic Reduction

    Posted on October 29, 2007 by Sandy

    Salmon Confit with Arugula and Balsalmic Reduction

    If there is one fish I love, it is salmon.  My husband just doesn’t like it.  So, instead of a main course, I can get away with a Salmon salad or make it for myself for lunch. 

    • 4 cups light olive oil
    • Bouquet Garni- Thyme and Rosemary tied together
    • Four 6-ounce boneless, skinless Copper River salmon/Alaskan salmon filets
    • 1 1/2 pounds micro arugula, washed and patted dry
    • Kosher Salt to taste
    • 4 teaspoons aged balsamic vinegar (see note)

    Preparation

    1. Combine the olive oil with the Bouquet Garni in a shallow, heavy-bottomed pan large enough to hold the salmon in a single layer over very low heat until the oil reaches 150°F on an instant-read thermometer.

    2. Add the salmon and cook, at a constant temperature, for about 5 minutes or just until the salmon has begun to firm up. Using a slotted spatula, lift the salmon from the pan and place on a double layer of paper towels to drain.

    3. Place a small mound of micro arugula in the center of each of four plates. Lay a piece of salmon on top of the greens on each plate. Sprinkle sel de Guerande over the salmon. Drizzle a teaspoon of balsamic vinegar over the salad and salmon on each plate and serve.

    Note: If using balsamic vinegar other than that aged for 100 years (most good balsamics are aged from 5 to 10 years), place 8 teaspoons in a small saucepan over medium-low heat and slowly reduce by half. Cool and use as above.

    Posted in Appetizers, Ocean's Best Seafood | Tagged | Leave a comment

    Crispy Roasted Potato Cubes or Fries

    Posted on October 4, 2007 by Sandy

    Sweet Potato Fries

    Heat oven 450 degrees.

    Potatoes (any kind, red, sweet, idaho) chop into 1 inch cubes or into 1/2 inch fries

    Arrange on sheet pan, single layer only or they will not brown.:

    These potatoes are very versatile. You can use any of the following or combination of the following spices

    Salt, Pepper, Oregano, Rosemary, Thyme, Tumeric, Chili Powder, Garlic, Tarragon, Basil, Sage – all work well.

    Pour olive oil over cubed potatoes and sprinkle with seasonings.

    Let bake, using a spatula, turn over after about 20 minutes. Usually takes about 45 minutes.

    Broil for 5 minutes to get nice a crispy.

    Make with sweet potatoes and serve with skewers for appetizers.

    Crispy Potato CubesSweet Potato Fries

    Posted in Appetizers, Eat your vegetables, Fan Favorites, Side Dishes | Tagged , , , | Leave a comment

    Everything Cookies! My favorites.

    Posted on October 3, 2007 by Sandy


    I revamped the recipe found on the back of Nestle’s Chocolate Chips, Oat Chocolate Chip, incorporating everything but the kitchen sink. And if you’re craving a hassle-free indulgence, you can also order these gourmet chocolate chip cookies delivery.
    Servings: 8 dozen
    Ingredients
    3.5 Cups of Flour
    2 tsp baking soda
    4 tsp salt
    2.5 cups Brown Sugar
    2 sticks of butter (16 T)
    1 stick of crisco (16 T)
    1 cup granulated sugar
    4 eggs
    4 T milk
    4 tsp vanilla
    2.5 C of rolled oats
    2.5 C of oatmeal – fancy

    3/4 C M&Ms

    3/4 C chocolate chips
    3/4 C raisins
    1 C pecans or walnuts chopped
    1 C macadamian nuts

    Cream butter and sugar, add other wet ingredients.
    Mix dry ingredients in separate bowl.
    Lastly add the oats, the raisin, chips, nuts.
    Drop by small dipper onto cookie sheets. bake 10-12 minutes at 375.

    Posted in Cookies | Tagged , , , , , | Leave a comment

    Mom’s Rhubarb Pie

    Posted on April 3, 2007 by Sandy
    6-7 stalks [1 3/4 pounds] fresh rhubarb,
    peeled and cut into 1/2 inch thick slices [about 5 cups]
    1/2 teaspoon fresh squeezed lemon juice
    1 teaspoon grated lemon rind
    1 1/2 cups sugar
    1/3 cup flour
    Pinch salt
    1 [15 ounce] box refrigerated piecrust
    2 tablespoons butter, cut into pieces
    1 egg yolk
    1 teaspoon cold water

    Preparation

    Preheat oven to 400 degrees. Place rhubarb, lemon juice and rind n medium nonreactive bowl. In another bowl, combine sugar, flour and salt. Add to rhubarb and mix well. Use one crust to line bottom of ungreased 9 inch pie plate. Prick bottom with fork. Add the rhubarb mixture. Dot with butter. Place the second pie crust on top of the pie. Flute the edges to seal. Combine egg yolk with cold water. Brush mixture over top crust. Prick the top crust with fork to create vents. Bake 20 minutes. Reduce heat to 350 degrees and bake an additional 20 minutes or until the crust is golden brown. Cool slightly and serve.

     

    Posted in Helen's Kitchen, Pies | Tagged , | Leave a comment

    Navy Bean Soup

    Posted on February 9, 2007 by Sandy

    Navy Bean Soup

    One of the staples for dinner was Navy Bean Soup.  With 9 kids, I mean 9 hungry kids and two adults to feed, Navy Bean Soup was seen a lot at our house.  Being the eighth kid, it was always good.  Mom would serve it with her freshly baked bread and fresh butter.  One of my chores as a child was to shake a quart jar of heavy cream until it formed into butter.    My arms felt like they would fall off, but I learned to not complain.  Just do it.  I still love these beans.  If we started to tire of the bean soup, Mom would convert them to Chili Beans and serve that up with corned bread.  I remember having white rice served with our beans here and there also. 

    Ingredients

    • 1 (16 ounce) package dried navy beans
    • 7 cups water
    • 1 ham bone
    • 2 cups diced ham
    • 1/2 cup minced onion
    • 1/2 teaspoon salt
    • 1 pinch ground black pepper
    • 1 bay leaf
    • 1/2 cup sliced carrots
    • 1/2 cup sliced celery

    Directions

    1. Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
    2. Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim service of soup while it is cooking.
    3. Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.

     

    Mom's Navy Bean Soup

    Posted in Helen's Kitchen, Soup Kitchen | Tagged , , | Leave a comment