Broccoli with Peanut Sauce

I had a craving for this the other night and started making it at about 8pm. My hubby thought I was a little crazy, but doesn't he always :) It can be made a spicy with some red pepper flakes to your taste. It is WONDERFUL!! If you like Thai food at all you will like this. Serve it over brown rice or rice noodles add some chicken, shrimp, or beef and it is a meal in one dish! I use my Demarle At Home 12" stainless steel fry pan and it works as good as any wok I have every had. Hope you enjoy this as much as I have, it is good as leftovers too.

1 lb broccoli
1 1/2 TBLS peanut oil or canola oil
2 cups onions
1 TBLS fresh, or dried ground ginger
2 TBLS soy sauce or tamari (tamari is GF)
3/4 tsp sea salt

Sauce
1/2 cup peanut butter
1/2 cup hot water or stock
6 TBLS cider vinegar
3 TBLS soy sauce
3 TBLS honey
red chili pepper flakes (to taste) I use about 1 tsp
2 scallions, minced
Sauce-
Place peanut butter and water in a sauce pan, heat on low and whisk until thoroughly combined. Add vinegar, honey, soy sauce, and red chili flakes. Set aside.

In pan (wok) heat half the oil, half the ginger, and half the garlic. When hot add your meat if using and stir fry for a few minutes. Add that to the sauce and set aside.

Add the rest of the oil ginger, garlic, and onion. When hot add the broccoli (chopped into bite size pieces, remember to include the stems) stir fry for a few minutes. Add the soy sauce and stir, cook till broccoli is just tender and bright green.

Add sauce to broccoli and stir until everything is coated with sauce. Serve right away over steamed brown rice, whole wheat penne pasta, or cooked rice noodles. Top with chopped scallions.
Bon Apetit!

30 minute meal REALLY

This meal is really delicious! I make it several times a week for my family, changing the meat and veggie so it doesn't feel like the same meal. It really can be done in 30 minutes, from start of prep to putting it on the table. Yeah! Rachel Ray would be proud! So, here it is, hope you enjoy it as much as we do!!

Easy Herb Rice

2 cups brown rice ( can also use 1 cup white/1 cup brown)

¼ cup butter

1 TBLS Demarle in the Kitchen Fresh Lemon & Dill Herb Blend

4 cups water

Melt butter over medium heat in Demarle Stainless 3 qt. sauce pan. Add rice and brown in the butter, stirring so it won’t brown to much on any one side, till you hear the rice start to “pop”. At that point add the herb blend, stir to make sure it is well mixed, then add water. Cover and cook for 18 minutes, check to be sure all liquid has been absorbed, if not, continue to cook and check ever 1-2 minutes. Serve with Kelly’s 20 minute Chicken, and Lemon Dill Green Beans.

Kelly’s 20 minutes Chicken

Serves 4

2 chicken breast

1 tsp Demarle in the Kitchen Roasted Garlic and Chives Herb Blend

1 tsp Demarle in the Kitchen Bolivian Rose Sea Salt

2 tsp melted butter

Preheat oven to 350 degrees F, place Deep Flexipat on Perforated Baking Sheet and set aside.

Using the Santoku Chef Knive filet the chicken breast in half, you will have what looks like 4 chicken breast, now fairly thin. Place chicken breast on the Deep Flexipat. Sprinkle herb blend and sea salt over one side of each breast, then gently rub it into the chicken, wash your hands. Then use the pastry brush to brush the melted butter over the breast side with the herb/sea salt mixture.

Bake for 15-20 minutes. Serve immediately. You can also use Tilapia filets, salmon pieces, etc. adjust cooking times as needed. Enjoy!

Lemon Dill Green Beans

4 cups fresh (or whole frozen) green beans, rinsed & cleaned

2 TBLS water (don’t need water if using frozen)

Extra Virgin olive oil to taste

Demarle in the Kitchen Fresh Dill & Lemon Herb Blend, to taste

Demarle in the Kitchen Sel Gris French Grey Sea Salt, to taste

Prepare green beans by slcicing ends at an angle using either the Santoku Chef knife or the Kitchen scissors. Place beans in Large Round Mold with approximately two tablespoons of water and cover with Octagonal Silpat. Microwave unitl beans are tender (start with 2 minutes). In my microwave it takes about 4 minutes, be careful not to OVERCOOK. Sprinkle with olive oil, herb blend, and sea salt. Serve right away!

The Dinner Table

This post was suppose to have been about Sugar Cookies, BUT I haven't got around to making them yet!! Our plan is to make those tomorrow, as a family. I think it is important to do something as a Family Activity during the Holiday season. As the kids get older they are able to help more. So this year we will be making Sugar Cookies and filling out Christmas cards together!!

 Last night as I was setting our table it got me thinking about how important it is to our family that we eat dinner together. We turn off the tv, we don't answer the phone, and we have some sort of conversation. My husband works some evenings and we have all noticed that when he isn't there, our dinner isn't complete. My children have commented to me how much they miss Dad at dinner time and he has said how he misses dinners with us. It seems so simple, and sometimes we take it for granted but sharing a meal is a very powerful thing. Our meals are simple i.e. cheap, but we all remember the time we spend around the table. Even if it is fighting about eating green beans!! We all have our different jobs during the day, but at dinner we all have the same job, enjoy one anothers company!
Sharing a meal with my children is also an opportunity to teach life lessons; listening skills, sharing, empathy, and social skills, such as how to graciously say "no thank you". As I was preparing this post it also gave me the opportunity to think about the skills that I have had a chance to learn, and practice; patience, tolerance, grace, and love. When you really think about it, this is something we can't afford to miss out on! So, make sure you take the opportunity to share a meal with your family or friends, or both!!

The following recipe is one that my mom made when I was growing up. I have taken some liberties on it, but it is pretty much the same. It is a delicious and fast recipes that EVERYONE in my family LOVES!! So, it receives five *****stars from the Grassman's, which is no small feat!!! Enjoy!!

Grandma Linda's Baked Chicken
Serves 4
2 chicken breasts, butterflied
1 cup bread crumbs (or crushed corn flakes for gluten-free)
1/2 cup parmesan cheese
1 tsp. garlic powder
salt/pepper, to taste
1/2 cup melted butter

 Butterfly the chicken breast, mix bread crumbs, parmesan cheese, garlic powder, salt, and pepper. Coat chicken breasts in crumb mixture, both sides. Use as much of the mixture as possible, you should use most of it. Put on flexipat or deep flexipat, drizzle with melted butter. Bake at 350 degrees for approximately 30 minutes.

Mashed Potatoes with Cauliflower
3 potatoes, peeled and cut up
2 cups cauliflower florets
Boil above in enough water to cover them. When potatoes are tender drain water, add 1/2 cup of milk or 1/2 and 1/2, 2 TBLS butter, and salt/pepper to taste. These make delicious mashed potatoes and you get two veggies in one!!

Happy Holidays!!

Sorry that my posts have not been very consistent!! We have had sickies here in our house, and one of them has been me. But, I wanted to share two after Thanksgiving recipes. They are great comfort food on these blah days of winter! Even my picky eaters will eat these!!

Kelly's Turkey Tetrazzini, this is an adaption of tetrazzini and does not include the sherry or wine. And I make it on the stove top, you can put it in the oven. Remember to put cheese in the bottom of the mold or tray you use, so that when you turn it out, it is nice and golden brown on "top". It looks very nice in the Sunflower Mold, or the Twist Mold. It can also be made Gluten Free, and still be delicious. Enjoy!


1/4 cup butter (or I can't believe it's not butter)
1/4 cup all purpose flour (for gluten free use 2 TBLS cornstarch)
1 cup chicken broth (or 2 TBLS Better Than Bouillon and 1 cup water)
1 cup half and half
2 cups cubed, cooked, leftover turkey
2-4 medium size mushrooms, sliced (or 1can, 4oz. sliced mushrooms, drained)

Cook spaghetti as directed on the package, usually 8-10 minutes. If making Gluten Free be sure to use Gluten Free noodles. Melt butter in the Demarle at Home 2 quart sauce pan, stir in the flour. Cook, stirring constantly for 1-2 minutes. If you are making Gluten Free combine the cornstarch with 2-3 TBLS of cold water and keep on hand, DO NOT ADD YET! Add the chicken broth and half and half, stir till smooth. Cook till mixture thickens, do not let it boil! If making Gluten Free, add the cornstarch/water mixture to the butter, broth, 1/2 and 1/2 mix, bring to a boil for 1 minute (do not stir), remove pan from burner and stir. At this point add the chopped mushrooms (whether you are making Gluten Free or regular) Stir mushrooms in and let sit for several minutes. I usually drain my noodles and add the turkey to them, tossing till mixed. Pour the sauce mixture over noodles and turkey, stir till well mixed. At this point you can serve it immediately, or bake it in the oven (350 degrees for 15-20 minutes). This also freezes well.


Turkey Enchiladas
1ea 28 oz. can Old El Paso Mild Enchilada sauce
2-3 cups leftover turkey, chopped
2 cups grated Tillamook Cheddar Cheese
12 white corn tortillas
You can use any type of tortilla you would like, I prefer the white corn. You can also add olives, corn, salsa, sour cream, or any other thing you would like. Since I cook for picky eaters, this is how I make them and provide the rest as toppings that can be added. You can also make these beef or chicken. This is also a great make ahead or freezer meal!
Pour enough of the enchilada sauce in the bottom of the Deep Flexipat to cover it. Have chopped turkey and grated cheese in bowls nearby. Warm tortillas in the microwave for 20-30 seconds (3-4 at a time). Take warm tortilla and place on top of sauce in Flexipat. Add turkey and cheese in the center of the tortilla, roll up. As you roll the tortilla up the outside will be covered in enchilada sauce! Do this until you have filled the Deep Flexipat, pour the rest of the sauce over the top. Top with grated cheese and bake at 350 degrees for 30-40 minutes. Serve with toppings, chips and salsa, and Spanish Rice. Yummy!!

Next week I am going to attempt to make sugar cookies. This has never been successful before, but I am confident that my Roul' Pat will help me out!! Till next week, happy cooking.

Fall is upon us!!

These are new things that I came to me one morning at 3am. I couldn’t sleep and I was thinking about food. Go figure! If you know me, you know that food is never far from my mind! I love talking about it, thinking about it, making it, and of course, my favorite part, eating it!

So here are a couple of recipes and some pictures of how I utilized the recipes in my kitchen. I used the mini tartlet tray and the pastry bag to put the filling in the tarts. It work good for the apple, but the pumpkin was a little runny. I think something that had a lip or maybe a liquid measuring cup would have worked better. Hope you enjoy them as much as we did!

Apple Pie Filling for…later

6 lbs apples (tart work best)

4 1/2 cups sugar

2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup cornstarch

1 teaspoon salt

8 cups water

3 tablespoons lemon juice

3 drops yellow food coloring

I used about 20 medium size apples, grade B. Meaning they had bumps, bruises, and blemishes. Since I peeled and sliced them it didn’t really matter! They still tasted delicious!

1.      Sterilize 6 quart jars, if canning, by washing them with soap and water and putting them in the oven at 215 degrees for a minimum of 15 minutes. They can stay in the oven until you are ready to take them out.

2. Peel, core and slice apples. (Leave slices about 1/2 inch thick).
3. Combine sugar, cinnamon, nutmeg, cornstarch and salt in large pot.
4. Add water and cook on high heat, stirring frequently at first and then constantly until it boils. Let it boil for about a minute, at this point it should be nice and thick. Watch it very carefully, when it starts to thicken it goes fast!!
5. Stir in lemon juice and food coloring
6. Pack apples in hot jars and fill jars with sauce just to the bottom rung of the mouth of the jar. I use a wooden spoon to push the apples down. DO NOT FILL THEM ANY HIGHER! THEY WILL EXPLODE!
7. Process jars in hot water bath for 20 minutes.
8. If you are freezing them, mix apples and sauce and put in freezer ziplock bags or freezer containers.

Pumpkin Pie Filling

1 cup sugar

1 tsp cinnamon

½ tsp ground ginger

¼ tsp nutmeg

1/8 tsp cloves

½ tsp salt

2 large eggs

1 ¾ cups pumpkin (15 oz. can)

1 ½ cups evaporated milk (12 oz. can)

Combine dry ingredients, in a separate bowl slightly beat the eggs. Stir in the pumpkin and the dry ingredients, mix well. Gradually add the evaporated milk, pour into pie shell and bake at 350 degrees for 40-50 minutes!

I made my own pumpkin puree!! It was SUPER easy and came out tasting delicious. Even the most novice of cooks can do this, it is a great way to get kids involved in the kitchen too!

Roasting a Pumpkin

It sounds daunting and scary but what better time of the year to tackle such a culinary task!! Trust me, it’s easy!

Cut the pumpkin in half, scoop out the seeds and “stringy” stuff. Put cut side down on your Flexipat or deep Flexipat, add ¼ cup water and put in a 250 degree oven for 1 hour, or till flesh is “fork tender”. Take out of oven, let cool to touch and then scoop out the flesh. Place flesh in a blender or food processor, process till a smooth consistency is reached. Use in muffins, breads, pies or mousse!

REMEMBER: Roast the pumpkin seeds for a healthy, fibrous snack!

450 degrees for 8-10 minutes or till golden brown

Waffles

By request I am posting the waffle recipe I use. I always make a double batch and then freeze whatever is leftover. I use the gallon size Ziplock Freezer bags. Take them out frozen and pop them in the toaster! Top with peanut butter and chocolate chips for a quick, on-the-go breakfast! You can also put berries, chocolate chips, or anything you like  in the batter! However you make them, they are an inexpensive, easy, healthy breakfast! Enjoy!!

Waffles
2 eggs (if really small use three)
2 cups flour (whole wheat or all purpose)
1 3/4 cup milk
1/2 cup canola oil (vegetable works too)
1 TBLS packed brown sugar
4 tsp. baking powder
1/4 tsp. salt

Beat eggs in a large bowl with a hand mixer until fluffy. Mix dry ingredients in seperate bowl, then add to eggs, and add remaining ingredients. Beat just until mixture is smooth.
Pour approximately 2/3 cup batter into a heated waffle iron, bake until steam stops or it looks done! I usually cook them till they are light brown (not crispy on the outside) because then they are just right after you toast them!