Part brittle. Part caramel corn. All good.
cooking spray
5 1/2 cups air popped popcorn
1 1/2 cups sugar
6 tbsp light corn syrup
1/4 cup water
3 tbsp molasses
1 tbsp butter
1/2 tsp baking soda
1/2 tsp vanilla
1/4 tsp salt
Line a baking sheet with foil and coat with cooking spray. Set aside. Put popcorn in a ziplock bag and crush with a rolling pin or meat mallet. Set aside.
Combine sugar, syrup, and water in a large saucepan over medium heat. Cook about 1 minute until sugar dissolves, stirring constantly. Cook without stirring until candy thermometer reads 270 degrees, about 8 minutes. Stir in molasses and butter and cook until thermometer reads 290 degrees. Stir in baking soda, vanilla, and salt. Stir popcorn into the boiling syrup mixture. Working quickly, pour popcorn mixture into prepared pan. Spread to 1/4 " thickness with a wooden spoon coated with cooking spray. Let cool completely. Break into large pieces.
Sunday, December 30, 2007
Friday, December 28, 2007
Cherry Tomato Crisp
This side dish is a snap and incredibly tasty. Next time I'm going to try cutting the tomatoes in half since the topping roasted quicker than the tomatoes. By the way this recipe comes from "Good Food Fast", a Martha Stewart cookbook.
Ingredients
Serves 4
1 1/2 pounds (about 5 cups) cherry tomatoes
2 slices white sandwich bread
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley leaves
1 tablespoon olive oil
1 chopped garlic clove
Coarse salt and ground pepper
Directions
Preheat oven to 400 degrees. In a food processor, combine bread, Parmesan cheese, parsley leaves, olive oil, and garlic; season with coarse salt and ground pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.
In an 8-inch square baking dish, arrange cherry tomatoes in a single layer; sprinkle with crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.
Ingredients
Serves 4
1 1/2 pounds (about 5 cups) cherry tomatoes
2 slices white sandwich bread
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley leaves
1 tablespoon olive oil
1 chopped garlic clove
Coarse salt and ground pepper
Directions
Preheat oven to 400 degrees. In a food processor, combine bread, Parmesan cheese, parsley leaves, olive oil, and garlic; season with coarse salt and ground pepper. Pulse until bread is very coarsely chopped, 4 to 6 times.
In an 8-inch square baking dish, arrange cherry tomatoes in a single layer; sprinkle with crumb mixture. Bake until crust is browned and tomatoes are tender, 20 to 25 minutes.
Choco-who?
I can't say it, but I love it. So has everyone else whose tried it. Chochoyones are popular throughout the Oaxaca region of Mexico. Indentations help the dumplings cook evenly. Masa harina is a mexican cornmeal that's available in most grocery stores in the hispanic section. Aniseed has a licorice flavor, which I hate, so I leave that out.
Chochoyones in Black Bean Soup
Ingredients
Soup:
2 teaspoons olive oil
2 cups chopped onion
2 teaspoons aniseed
1 teaspoon cumin seeds
3 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
3 cups water
1/4 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained
Dumplings:
1 cup masa harina
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
3/4 cup boiling water
1/4 cup minced fresh cilantro
1 tablespoon white wine vinegar
To prepare soup, heat oil in Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add aniseed, cumin, and garlic; cook 2 minutes, stirring constantly. Stir in broth, 3 cups water, 1/4 teaspoon salt, and beans; bring to a boil. Reduce heat to low; simmer 45 minutes. Place half of bean mixture in blender; process until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining bean mixture. Return pureed mixture to pan.
To prepare dumplings, lightly spoon masa into a dry measuring cup; level with a knife. Combine masa, baking powder, and 1/4 teaspoon salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in water and cilantro. Divide dough into 10 portions, shaping each into a ball (dust hands with masa to prevent sticking). Make a small indention in each dumpling. Bring bean mixture to a boil. Add dumplings. Reduce heat; simmer 10 minutes, stirring frequently. Stir in vinegar.
Yield
5 servings (serving size: 1 cup soup and 2 chochoyones)
Nutritional Information
CALORIES 412(19% from fat); FAT 8.5g (sat 3.5g,mono 3.1g,poly 1.2g); PROTEIN 20.8g; CHOLESTEROL 12mg; CALCIUM 164mg; SODIUM 1018mg; FIBER 18.4g; IRON 6.2mg; CARBOHYDRATE 65.6g
Lorrie Hulston Corvin ,
writePublicationAppearance();
Cooking Light, APRIL 2004
Chochoyones in Black Bean Soup
Ingredients
Soup:
2 teaspoons olive oil
2 cups chopped onion
2 teaspoons aniseed
1 teaspoon cumin seeds
3 garlic cloves, minced
4 cups fat-free, less-sodium chicken broth
3 cups water
1/4 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained
Dumplings:
1 cup masa harina
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter, softened
3/4 cup boiling water
1/4 cup minced fresh cilantro
1 tablespoon white wine vinegar
To prepare soup, heat oil in Dutch oven over medium heat. Add onion; cook 5 minutes, stirring frequently. Add aniseed, cumin, and garlic; cook 2 minutes, stirring constantly. Stir in broth, 3 cups water, 1/4 teaspoon salt, and beans; bring to a boil. Reduce heat to low; simmer 45 minutes. Place half of bean mixture in blender; process until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining bean mixture. Return pureed mixture to pan.
To prepare dumplings, lightly spoon masa into a dry measuring cup; level with a knife. Combine masa, baking powder, and 1/4 teaspoon salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in water and cilantro. Divide dough into 10 portions, shaping each into a ball (dust hands with masa to prevent sticking). Make a small indention in each dumpling. Bring bean mixture to a boil. Add dumplings. Reduce heat; simmer 10 minutes, stirring frequently. Stir in vinegar.
Yield
5 servings (serving size: 1 cup soup and 2 chochoyones)
Nutritional Information
CALORIES 412(19% from fat); FAT 8.5g (sat 3.5g,mono 3.1g,poly 1.2g); PROTEIN 20.8g; CHOLESTEROL 12mg; CALCIUM 164mg; SODIUM 1018mg; FIBER 18.4g; IRON 6.2mg; CARBOHYDRATE 65.6g
Lorrie Hulston Corvin ,
writePublicationAppearance();
Cooking Light, APRIL 2004
Eat My Blog!
After several attempts to create a website devoted exclusively to food and recipes I've come to the conclusion that I am not tech savvy and probably never will be. So why reinvent the wheel? Instead I'm devoting this site to the discussion and exchange of recipes and other food topics. Feel free to comment on any recipe, leave your own, or just say hello. Remember: there are no bad vegetables, just misunderstood ones. So give peas a chance. Okay, I promise no more cheeky food puns. Maybe...
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