Granitas

Strawberry Watermelon Granita

Granita: semi-frozen dessert made from sugar and water and various flavorings.

Put metal baking pan in freezer to chill while preparing the mixture.

1½ cups strawberries (I used previously frozen)

3 cups cubed seedless (or remove the seeds) watermelon

½ cup sugar

1 Tbsp lime juice

Blend ingredients until smooth.  Pour into metal baking pan and place in freezer for one hour.  No longer, no less, exactly one hour.  Remove and use a fork to mash down any big chunks.  Return to freezer for 2 more hours.  Scrape surface until flakey with a fork, like shaved ice.  Scoop in bowls and serve.  Just like homemade SNO-CONES but when you add cool whip to it, it’s even better! 

© Crackerberries 2013

Club Pedro

Club Pedro

1 lb ground beef

1 medium onion, chopped

10 oz diced tomatoes with green chili peppers

1 tsp fresh ground pepper

1 avocado, sliced

6 slices cheddar cheese

6 flour tortillas

1 tomato sliced

Shredded lettuce

Brown ground beef in skillet and drain off liquid.  Add onions and tomatoes with chili peppers and cook until onions are tender.  Divide burger mixture into tortillas and top with sliced avocado.  Roll and top with one slice cheese.  Serve with shredded lettuce and sliced tomatoes.  Serves 6

© Crackerberries 2013

Tuna and Bean Salad

Tuna & White Bean Salad

1½ cups white beans (rinsed and drained)

5 oz tuna packed in water

2 cups iceberg lettuces, chopped or torn

¼ cup chopped/sliced red onion

1 tomato, chopped

3 tbsp red wine vinegar

1 tbsp extra virgin olive oil

¼ tsp basil

¼ tsp pepper

Salt and pepper to taste

Combine tuna and beans together in bowl with onion; toss to blend. 

In small jar with screw on cover combine vinegar, olive oil, basil and pepper and shake well. 

Divide lettuce and tomato on two salad plates.  Spoon tuna mixture over top and drizzle with dressing; salt and pepper to taste.  Serve with bread sticks.

© Crackerberries 2013

Egg Plant Provolone

Egg Plant Provolone Stuffed Chicken Breasts

9 oz chicken breast; cut in half lengthwise and pounded to 1/8 inch thickness

1 clove garlic, minced

2 thin slices provolone cheese

1 cup egg plant, sauté for 5 minutes in hot skillet sprayed with cooking oil

10 oz diced tomatoes with green chili peppers

1/8 cup Italian style bread crumbs

1 tbsp soy sauce

Salt & pepper

Salt and pepper each side of chicken breast.  Place a slice of cheese and ¼ cup egg plant on each half of the chicken.  Roll and secure with toothpicks.  Place the rolled chicken breasts in small saucer and add soy sauce.  Roll the breasts to cover and let stand in fridge for one hour. 

Preheat oven to 350°

Roll the soaked chicken in bread crumbs and place in lightly greased hot cast iron skillet.  Cook over medium high heat for three minutes per side.  Place in oven and cook at 350° for 20 minutes. 

In small sauce pan combine tomatoes and remaining egg plant and heat till hot.  Spoon over chicken and serve with favorite side dish.

© Crackerberries 2013

Vegetable Pasta

Egg Plant & White Bean Pasta

FOR BEANS:

1¼ cup dry great northern beans

24 oz chicken broth

½ tsp celery salt

½ tsp Italian seasoning

½ tsp chili powder

½ tsp red pepper flakes

Soak beans overnight.  Drain and rinse.  Place beans, broth and seasonings in crock pot on low setting.  Cover and cook for 6 hours.  Do not remove the cover during cooking.  After 6 hours, stir, cover and let cool for two hours.

FOR EGG PLANT:

4 cups peeled and cubed eggplant (about 1 lb)

¾ cup chopped celery and leaves (I used the tops)

¾ cup chopped red onion

2 tbsp cooking sherry

2 tbsp fresh chopped basil

3 cloves garlic, minced

1 pint stewed tomatoes

½ cup rotini pasta

Combine celery, onion, and garlic in lightly sprayed Dutch oven and cook on medium high just until aromatic.  Add tomatoes, basil, sherry, egg plant and two cups of the beans (not drained).  Bring to boil, reduce heat; cover and simmer for 30 minutes, stirring often. 

Cook pasta according to package directions.  Drain and add to egg plant mixture.  Serve with side salad and bread sticks.

Yield:  6 one cup servings

© Crackerberries 2013

Sesame Breadsticks

Sesame Breadsticks

¾ cup warm water

2½ tsp toasted sesame seeds, divided

1 tsp active dry yeast

½ tsp salt

1 tsp honey

1½ tsp vegetable oil

2 cups all purpose flour

1 tbsp melted butter

Combine all ingredients except 1½ tsp of the sesame seeds and butter, in bread machine and chose the dough selection.  Once the cycle is finished, turn dough out on lightly floured surface and spread into rectangle.  Cut into 16 quarters.  Roll each quarter into strips and place on lightly greased cookie sheet.  Sprinkle with remaining sesame seeds.  Bake 400° for 20 minutes.  Brush with melted butter and serve immediately.

© Crackerberries 2013

Eggs Benedict

Poor-man Eggs Bennie

4 eggs

4 slices whole wheat bread

1 tomato, sliced

¼ cup plain low fat yogurt

1 tbsp mayonnaise

½ tsp lemon juice

½ tsp dried basil leaves

Salt & pepper to taste

Spray medium skillet with non-stick cooking spray.  Fill skillet half full with water and bring to a boil.  Reduce heat to simmering.  Break one egg into measuring cup.  Holding the lip of the cup to the water as close as possible, carefully slide egg into simmering water.  Repeat with remaining eggs. 

Meanwhile, toast bread, slice tomatoes and place one slice on each piece of toast.

In small sauce pan, combine yogurt, mayonnaise, basil and lemon juice and heat just until it starts to bubble, stirring constantly.  Remove from heat and set aside.

Simmer eggs uncovered 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard.  Remove eggs with slotted spoon and place on top of tomato on toast; spoon yogurt mixture over top and sprinkle with salt and pepper.

© Crackerberries 2013

Stewed Beans and Dumplings

STEWED BEANS & DUMPLINGS

Dumplings:

3 oz cheddar cheese, shredded

2/3 cup frozen corn

½ cup all purpose flour

¼ cup Italian style bread crumbs

¼ cup corn meal

1 egg

½ cup cottage cheese

2 tbsp chicken broth

3 Chile peppers, thinly sliced

Mix all ingredients and use small ice cream scoop to make mini dumpling balls.  Place in single layer on large plate and set in fridge until ready to cook.

Stewed Beans:

3½ cups of various beans*, drained

1 cup chopped bell pepper

2 tsp dried basil

2 tsp vegetable oil

¼ tsp pepper

3 cloves garlic, minced

12 oz tomato sauce

Sauté pepper and garlic in hot oil for about 5 minutes; add remaining ingredients and heat to boiling.  Reduce heat.  Carefully slide dumpling balls onto beans in simmering stew.  Do not drop directly into liquid.  Cook uncovered for 10 minutes.  Gently shake pot to prevent sticking.  Cover and cook an additional 15 minutes until dumplings are firm.  Let stand 5-10 minutes before serving.

• I make this recipe using up all the leftover beans that I have.  At the end of a package I put them in a jar until there is enough for a whole pot of beans.  (Red kidney, pinto, great northern, Jacob’s cattle, soldier, yellow eye, etc.).

© Crackerberries 2013

Herbed Chicken Breasts

Herbed Chicken & Veggies

12 oz boneless skinless chicken breast cut into 3 oz pieces
¼ cup flour
1 tsp dry basil leaves
1 tsp dry oregano leaves
1 tsp paprika
¼ tsp ground marjoram
¼ tsp pepper
2 tbsp canola oil
1 cup chicken broth
1½ cups frozen green beans
2 carrots cut into fourths
1 small onion, quartered
2 baking potatoes, peeled and quartered
1 tbsp corn starch
1 tbsp cold water

Mix flour, basis, oregano, paprika, marjoram and pepper. Coat chicken with flour mixture. Heat oil in non stick Dutch oven until hot; cook chicken until light brown on all sides, (15 minutes).

Remove chicken and wipe out pan. Add broth, carrots, onions, green beans and potatoes, then lay chicken on top. Heat to boiling; reduce heat, cover and simmer 30-35 minutes until veggies are tender.

Remove chicken and vegetables and place in warming dish. Mix cornstarch and cold water together and add to liquid in Dutch oven. Heat to boiling, stirring constantly. Boil and stir one minute. Serve with chicken and vegetables.


© Crackerberries 2013

Roasted Pecans

Spicy Pecans

6 tbsp butter

2 egg whites

1 tbsp sugar

¼ tsp kosher salt

½ tsp cayenne pepper

1 tsp cinnamon

1 tsp cardamom

3 cups pecan halves

Line baking sheet with foil; preheat oven to 325°.

In medium bowl, beat egg whites until frothy.  Stir in sugar, salt and spices and mix until well combined.  Toss pecans in mixture. 

Spread in even layer on pan.  Bake 25-30 minutes, gently stirring once half way through, until golden brown, and nuts appear dry. 

Let cool completely and store in air tight container.

© Crackerberries 2013

Amish Cinnamon Bread

Amish Cinnamon Bread (A.K.A. Friendship Bread Dough)

A starter dough was given to me back in June and I thought it would be fun to share.  I am still experimenting with it.

DO NOT USE ANY TYPE OF METAL SPOON OR BOWL FOR MIXING.  DO NOT REFRIGERATE!  If air gets in the bag, let it out.  It is normal for the batter to rise, bubble and ferment.

DAY 1 Mash bag

DAY 2 Mash bag

DAY 3 Mash bag

DAY 4 Mash bag

DAY 5 Mash bag

DAY 6 Add to bag: 1 cup flour, 1 cup sugar, 1 cup milk: mush bag

DAY 7 Mash bag

DAY 8 Mash bag

DAY 9 Mash bag

DAY 10        Pour entire contents of bag into large NON metal bowl. 

Add 1½ cups of flour, 1½ cups sugar, 1½ cups milk; mix well. 

Measure out 4 separate batters of 1 cup each into 4 gallon size zip lock bags. Keep one starter for yourself and give three to friends with a copy of this recipe.

Use the remaining batter in your non-metal bowl:
Follow these instructions to bake your bread:

Preheat oven to 325°

Add the following ingredients to the remaining batter in the bowl:

3 eggs

1 cup vegetable oil (or ½ cup oil and ½ cup applesauce)

½ cup milk

1 cup sugar

2 tsp cinnamon

½ tsp vanilla

1½ baking powder

½ tsp baking soda

½ tsp salt

2 cups flour

1 large box instant vanilla pudding

Grease 2 loaf pans.  Mix an additional ½ cup sugar and 1½ tsp. cinnamon.  Dust pans with this mixture.  Pour batter evenly into the pans and sprinkle with remaining sugar/cinnamon mixture over top.  Bake for 1 hour (check after 45 minutes).  Cool until bread loosens from the pans evenly (about 10 mins).  Turn bread onto serving dish.  Serve warm or cold.

If you keep a starter for yourself you will bake every 10 days.  The bread is very good and makes a great gift.  Only the Amish know how to create a starter, so if you give them all away you will have to wait until someone gives you one back.                                                                              

© Crackerberries 2013

Homemade Wheat Thins

Whole Wheat Sesame Seed Crackers

¾ cup whole wheat flour

¾ cup all purpose flour

1½ tsp sugar

½ tsp baking soda

½ tsp salt

½ cup non-fat buttermilk (place ½ tablespoon lemon juice in measuring cup and top to half with skim milk; stir, and let stand 5 minutes then stir again.)

2 tbsp vegetable oil

1 tbsp olive oil or melted margarine

Fresh ground pepper

Sea salt

1 tbsp sesame seeds

Heat oven to 350°

Mix flours, sugar, baking soda and salt.  Stir in buttermilk and 2 tablespoons oil.  Shape dough into six balls.  Roll each ball into a 9-inch square on lightly floured cloth-covered surface.  (Wrapping a cotton dish towel around a cutting board works well).

Cut into 2¼ inch squares; (a pizza cutter is perfect for the job); brush lightly with margarine or olive oil and sprinkle with sea salt, fresh ground pepper and sesame seeds.

Bake 8-10 minutes until crisp and golden brown.

Yield 48 crackers.

Try using cookie cutters to cut out squares for festive gatherings.  Or for a sweet cracker, change to sesame seeds, sea salt and pepper to a combination of cinnamon and sugar.

© Crackerberries 2013

Salsa

Garden Fresh Salsa

1 cup green peppers, finely chopped

1 cup onions, chopped

2 cups (2 medium sized) tomatoes, chopped

2 cloves garlic, minced

5 Chile peppers, thinly sliced

10 black olives, sliced

1 tsp tarragon leaves

½ tsp kosher salt

7 fresh basil leaves, finely chopped

1 tbsp extra virgin olive oil

2 tbsp red wine vinegar

½ tsp fresh ground pepper

Combine all ingredients in a bowl to combine.  Stir well and chill in fridge four hours or more before serving.  This goes great on salads instead of dressing or as a low fat condiment on burgers and hot dogs, or just as a side all by itself. 

© Crackerberries 2013