Peanut Sauce

This is a great toddler-friendly dipping sauce, which I pair with Chicken Satay.  Just leave out the spicier ingredients in both recipes!

Ingredients:
3/4 C soy sauce
1/4 C peanut butter (smooth)
1 tsp red pepper flakes
1/2 tsp ground ginger
4 T sugar
2 tsp white wine
1/2 C canola oil
1/2 C water
1 tsp black pepper
1/2 tsp garlic salt
1/2 tsp salt
2 tsp freshly minced garlic

Blend all of the ingredients in saucepan over medium high heat and bring to a boil.
Boil for about 5 minutes.
Sauce will thicken slightly.
Sauce can store in air tight container in refrigerator for at least a week.

Serve over cooked noodles (about 3/4 of the sauce for 1 lb of pasta).
Makes a great dipping sauce for broccoli, sugar snap peas, snow peas, chicken or shrimp.

Corn Casserole

A friend made this for dinner on a recent visit.  It was absolutely delicious, toddler-friendly and easy to make.  I plan on making this again very soon.  And possibly as part of Thanksgiving dinner!

Preheat oven to 400*

2 cans corn (drained) or frozen (thawed)

1 can Campbell’s cream of celery soup

1 onion, chopped

A couple of sticks of celery, chopped up (optional)

1 small jar pimentos (drained)

1 or 2 c. shredded cheddar cheese (depending on how much cheese you want!)

Mix all together.

Spray baking dish with cooking spray and then put mixed ingredients into dish.

Crush up Ritz crackers and sprinkle on top.

Pour some melted butter on the crackers.

Bake at 400* degrees for about 45 minutes.

Slow Cooker Butter Chicken

I haven't tried this recipe yet, but am eager to give it a chance!

Stir-fry on medium heat until chicken has color and onions are translucent:
4-6 boneless chicken thighs, cubed
1 onion, diced
3 cloves garlic, minced
2 T butter
2 T oil

Transfer to crockpot and add:
15 green cardamom pods held in cheesecloth (um... could I just add some ground cardamom??)
2 tsp curry powder
1 T curry paste (mild for me!!)
1 tsp cayenne powder (optional)
2 tsp tandoori masala
1 tsp garam masala
1 can coconut milk
1 cup plain yogurt
1 can tomato paste
Salt to taste

Mix gently and cook on high heat 4-6 hours or low heat 6-8 hours
Serve with basmati rice and warm naan bread.

Rose Sangria

We enjoyed some very tasty sangria at a wine festival recently.  The vineyard giving out the sangria wasn't that great, but they sure knew how to mask some flawed wines!

Rose Sangria
makes 1 gallon

Mix:
1 bottle rose wine
1 bottle sweet white wine (recipe calls for Traminette)
1 cup sugar

Add:
1 liter lemonade
1 liter gingerale
2 cups strawberries, diced

Keep an eye out for this at the upcoming BadBash!

Apple Pie

My mom always made the best apple pie.  When I begged her for the recipe, it turns out I didn't have too far too look.  Fannie Farmer, once again, coming through with simple and delicious recipes.  Of course, my mom tweaked the recipe here and there.  Here is her verison!

Basic dough for 9" 2 crust pie (Um... I use Pillsbury in the dairy section...)
3/4 cup sugar
dash of salt
2 tsp cinnamon (or even a dash or two more)
1/2 tsp nutmeg
1/4 cup flour
6-8 large, firm, tart apples (about 10 cups)
2 tbls butter

Preheat over to 425*
Line a pie plate with half the pastry dough
Mix the sugar, salt cinnamon, nutmeg and flour in a large bowl
Peel, core and slice apples and toss them in the sugar mixture, coating them well
Pile them into the lined pan and dot with butter
Roll out the top crust and drape it over the pie. Crimp the edges and cut several vents in the top.
Roll out top crust on cutting board.  Use cookie cutters to cut pretty shapes.  Position shapes over the pie to make a pretty design.  Pretty pies are tasty pies.
Bake 10 minutes at 425*
Lower the heat to 350*, bake 30-40 minutes more or until the apples are tender when pierced with a skewer and the crust is browned.

Serve warm, cold, a la mode, with a glass of milk, with a glass of dessert wine.  Just enjoy!

Sloppy Joes

Yield: Makes 6 servings

Ingredients
1 pound ground lean beef or turkey
1/2 onion, finely chopped (about 3/4 cup)
1 carrot, chopped
1 1/2 cups summer squash, diced
1 6-ounce can tomato paste
3 garlic cloves, minced
1 tablespoon mild chili powder
1 teaspoon paprika
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper to taste

3 ounces cheddar cheese, thinly sliced
6 hamburger buns

Tip: I also added a healthy dollop of ketchup to add sweetness and flavor.

Preparation
1. Preheat the broiler. In a large skillet over medium-high heat, sauté the ground beef or turkey until browned, about 7 minutes. Add the onion and sauté 2 minutes. Add the carrot and sauté 2 minutes. Add the squash and sauté 1 minute more.

2. Stir in the tomato paste and 1 1/2 cups water, stirring until the paste has dissolved. Add the garlic, chili powder, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.

3. Divide the cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.

4. Remove the buns from the oven and fill each sandwich with the squash-and-meat mixture. Serve immediately.

This had my toddler (who eats like a bird) asking for "moh"!

Braised Short Ribs Provencale

A few years ago, I found some really lovely short ribs in the butcher case of my local grocery store.  I had no idea what to do with them, but I just had to have them.  I got them home and searched Epicurious for a recipe.  I found this one, and decided to make it my own.  I'll let you know throughout where I varied from the directions.

Braised Short Ribs Provencale

Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 pounds individual short ribs (not cross-cut flanken)
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 large onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 12 garlic cloves, peeled
• 1 tablespoon herbes de Provence
• 2 tablespoons all-purpose flour
• 2 cups hearty red wine, such as Zinfandel or Shiraz
• 1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth
• One 14 1/2-ounce can diced tomatoes in juice, drained
• 1 bay leaf
• 8 ounces baby-cut carrots
• 1/2 cup Mediterranean black olives, such as Niçoise, pitted --> I skip the olives and add potatoes for a heartier, more stew-like dinner.
• 3 tablespoons chopped fresh parsley for garnish --> I usually skip garnishes.

Preparation

1. Position a rack in the center of the oven and preheat to 300°F.

2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.

3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.

4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. (I add a little water about halfway through to make it a stew, but this isn't necessary) During the last 15 minutes, add the baby carrots and your potatoes if you go my route!.

5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.  I haven't done this, preferring to leave it as a stew, but I'll try the reduction next time!

6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot. A nice loaf of bread is a welcome addition on the side!