A CALORIE GUIDE TO CHOCOLATE CHIP COOKIES.
My calculations are in. And almost Egg-less Avocado Chocolate Chip cookies to me are the best.
The reason their only 76 CALORIES!!!!! YAY! Don't let the Calories fool you. The almost Egg-less version with avocado is amazing rich and decadent. So much so my husband aka the cookie Monster refuses to eat it the old way. He point out that adding two sticks or just even a half stick makes the cookies way too greasy. Just to see if he was serious about his new sentiments toward the old cookies I made Chocolate chip cookies the old standard way with out telling him just to see if he was serious. He took one bite, spit it out and refused to eat it. I ended just giving that batch away.
But then again this is for our taste. Your taste might be entirely different. So it's up to you to chose your favorite way of making Chocolate chip cookies.
Here is the Results from making Cookies Four different ways.
1. Standard Chocolate Chip Cookies. (187 Calories per cookies) One batch makes 24 cookies.
2 eggs, 2 sticks of butter, 3/4 cup brown sugar, 3/4 cup sugar. Whole bag of Chocolate chips and flour.
2. Modified Chocolate Chip Cookies. (157 Calories per cookie). One batch makes 24 cookies.
2 eggs 1 stick of butter, 3/4 cup brown sugar, 3/4 cup sugar, flour and Whole bag of Chocolate chips.
3. Modified 2 Version. Chocolate Chip Cookies. (106 Calories per cookie). One batch makes 24 cookies.
1 egg, 1/2 stick of butter. 1/2 of a large Avocado. 3/4 cup of both brown sugar and white mixed, flour.
4. Modified 3 Version. Chocolate chip cookies. (76 Calories per cookie). One batch makes 24 Cookies.
2 Tablespoons butter, 1 Tablespoon Mayo, 1/2 Large Avocado.
1/2 cup of both brown sugar and white sugar mixed. 1/2 bag chocolate chips.
Here is the Standard Version as a guide for you to create your own master piece.
VERY IMPROTANT Note About Avocado Cookies.
1. You have to press them into shape. They don't melt down.
2. You have to cook them at a higher temp than 325. And watch them.
CHOCOLATE CHIP COOKIES
PART
Ingredients:
2 Cups flour About 19 to 20 heaping Tablespoons.
3/4 cups dark brown sugar
3/4 cups sugar
2 eggs
2 4 oz sticks of butter
1 Teaspoon of baking soda
1 Teaspoon of baking powder.
1 bag of Chocolate chips about 12 oz.
METHOD OF PREPARATION:
You will need a big bowl, a electric egg beater or pastry knife. A cookie tray to cook the cookies.
FIRST: BEAT LIKE THERE IS NO TOMORROW.
Note: I like to pulse the butter in the microwave for about 8 seconds, twice to soften the butter.
But keep in mind all microwaves run at different temperature, so pulse less just to be safe.
Cream
the butter in a bowl with your weapon of choice, when it is thoroughly
creamed add white sugar and incorporate into the butter. And if all the
butter get stuck in the egg beaters that's okay :) Break one egg and
add it to butter. Beat to incorporate, then add brow sugar. Beat some
more. Next add the baking soda and powder and beat in. Last but not
least add the other egg and beat in. Yes there is a lot of beating going
on. If your using the Pastry knife to cream the butter, just cut it up
and keep cutting as you add the sugars and eggs. Cut, cut, cut, then
use a wooden spoon.
SECOND: A WHOLE LOT OF MIXING.
Dump
in bag of chocolate chips (2 cups) into the mixture and mix in with
wooden spoon. Now add about three to four tablespoons of flour and mix
it in. Keep on doing this with the flour so you don't overwhelm the
batter. The batter should be very moist and slightly sticky. If you add
too much flour it will overwhelm the butter and the cookie will not
spread out, instead you will have a hard piece of cookie. Not yummy.
This is why you add a little at a time to the batter. One way to tell
if the batter is good is mix it with a wooden spoon and if you can get a
big chuck of it to stick to the spoon by lifting it up. Sticky enough
to stick to the spoon and not fall off.
THIRD: SHAPING.
1. Shaping by hand. Have
a small bowl with flour in it to pat down the palms of your hands, this
keep the batter from sticking to your hands. You want to pick up about
a walnut size or a little bigger and gently roll it in your hands
making a ball and then place on cookie baking tray about two inches
apart.
2. Using a spoon. Use two spoon's
smaller than a soup spoon. Pick up a little bit of the dough about the
size of a walnut and then use the other spoon to push off the batter
onto the cookie baking tray again leave about two inches between the
cookies.
FOURTH: BAKING
Bake at 325 to 350
for 12 minutes or cookies have a nice lite golden look, like cookies in
the picture above. But keep in mind the smaller you make the cookies
the faster they cook, the bigger the longer they will cook. So always be
mindful.
After they are done take them out of the oven and have a
cookie rack near by to cool them on. With a metal spatula carefully
lift time off the tray and place them on the rack to cool for five
minutes or more.
Note: Cookies coming right out of the oven are very soft and breakable. As they cool they harden up and become yummy.
TROUBLE SHOOTING IDEAS
OK
you got the batter done and you not sure if there's not enough flour
added. Let's say you added all 20 Tablespoon and your still not sure.
Here is a way to find out. Yeah it takes a little while, but you'll save
the batter. And this is a good way to get better and better at the
skill of making cookies.
1. Not sure if their enough flour added.
Turn the oven on to 325 or 350. Spray a cookie sheet and make some
cookie dough balls, one or two is fine. Cook them for about 12 minutes
or until golden brown. Let them cool on a cookie rack for 5 minutes
then test. If the cookies is yummy don't change one thing and cook the
rest. If it didn't set up right after the five minutes add about 3 to
four more Table spoons of flour.
FUN TIP: Hold
back a handful of chocolate chips. When you put the cookies in the
oven to cook, watch them as soon as they flatten out, pull the cookie
tray out with a oven mitt. Now carefully press the chocolate chips into
the cookies as many as you want. When you are done return to the oven
and cook normally. Your cookies will turn out like the cookies pictured
on Part 1.
Fill up a tall glass with milk and enjoy.
P.s. These make Awesome Chocolate chip ice cream sandwiches.
Tuesday, March 29, 2016
Saturday, March 26, 2016
EASY VEGETARIAN CAULIFLOWER TACOS
Easy Vegetarian Cauliflower Tacos.
I been thinking about this one for quite some time now. I've substituted cauliflower in other dishes for meat and it works really well. So why not Taco's? Ok now the big question about deep frying the tortillas which we are not. Are they still called Taco's. YES! Under Taco law section A39485#48 is state that Under no circumstances does a tortilla have to be fried in order to be called a Taco. Yeah I made that up. :) Now don't get me wrong if you want to deep fry your tortillas go for it!
INGREDIENTS:
1 Medium size Cauliflower
1 Tablespoon of Olive oil
1 Medium sweet onion.
4 cloves garlic
1/2 Packet of McCommick Taco seaoning.
1 Large Hass Avocado
Cheese
Salsa.
2 cups of fresh spinach.
2 cups of fresh romaine lettuce.
1 cup of grape tomatoes.
Home made beans or Rosarita beans.
1 and a half cups broth or stock optional.
A package of corn tortillas or flour tortillas.
Lime (Optional)
METHOD OF PREPARATION:
FIRST:
Chop the onion and garlic add to a large pan with olive oil and saute on medium. Mean while chop the cauliflower in half, but the other have back in the refrigerator. On the cutting board Chop the cauliflower into small piece, do not mince. Just cut it small so they are about all equal sizes. ( I will provided a picture soon). Add 1/2 cup of soup broth to the onions and garlic and add the cauliflower mix in, then mix a 1/2 packet of Taco seasoning. Cover with lid and let steam. Check occasionally for doneness. The Cauliflower should have a nice nutty taste, but not hard or crisp and not mushy. So watch it. After it is done no not leave the lid on and take it off the burner.
SECOND: BEANS
I use Rosarita Refried Beans Vegetarian.
Well this has got to be the easiest. Open can, dump can into pot, cover the bottom with 1/2 cup of water or broth. Turn burner to medium. Stir When beans are hot and bubbly they are done.
FOR HOME MADE:
This process apply to 1 to 40 cups of beans.
1. Purchase beans. :) Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove anything that does not look edible.
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5. Soak over night. Don't worry about having a timer.
6. In the morning rinse beans with clean water and put in a cooking pot and cover with water.
6a. or rinse bean, drain and store in refrigerator until you can cook them. 1 day max.
7. Lid off bring to a boil. Watch beans they create a foam that tends to rise. To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically. The beans should be tender, but not nutty. When you think their done take a few out and cool them put a tad of salad dressing on them and eat.
They should be soft, but not mushy.
THIRD: Fry up your tortilla or warm then up, either way is fine. Get all your fixings ready and pile it high with your favorite yummies.
ENJOY!!!!
I been thinking about this one for quite some time now. I've substituted cauliflower in other dishes for meat and it works really well. So why not Taco's? Ok now the big question about deep frying the tortillas which we are not. Are they still called Taco's. YES! Under Taco law section A39485#48 is state that Under no circumstances does a tortilla have to be fried in order to be called a Taco. Yeah I made that up. :) Now don't get me wrong if you want to deep fry your tortillas go for it!
INGREDIENTS:
1 Medium size Cauliflower
1 Tablespoon of Olive oil
1 Medium sweet onion.
4 cloves garlic
1/2 Packet of McCommick Taco seaoning.
1 Large Hass Avocado
Cheese
Salsa.
2 cups of fresh spinach.
2 cups of fresh romaine lettuce.
1 cup of grape tomatoes.
Home made beans or Rosarita beans.
1 and a half cups broth or stock optional.
A package of corn tortillas or flour tortillas.
Lime (Optional)
METHOD OF PREPARATION:
FIRST:
Chop the onion and garlic add to a large pan with olive oil and saute on medium. Mean while chop the cauliflower in half, but the other have back in the refrigerator. On the cutting board Chop the cauliflower into small piece, do not mince. Just cut it small so they are about all equal sizes. ( I will provided a picture soon). Add 1/2 cup of soup broth to the onions and garlic and add the cauliflower mix in, then mix a 1/2 packet of Taco seasoning. Cover with lid and let steam. Check occasionally for doneness. The Cauliflower should have a nice nutty taste, but not hard or crisp and not mushy. So watch it. After it is done no not leave the lid on and take it off the burner.
SECOND: BEANS
I use Rosarita Refried Beans Vegetarian.
Well this has got to be the easiest. Open can, dump can into pot, cover the bottom with 1/2 cup of water or broth. Turn burner to medium. Stir When beans are hot and bubbly they are done.
FOR HOME MADE:
This process apply to 1 to 40 cups of beans.
1. Purchase beans. :) Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove anything that does not look edible.
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5. Soak over night. Don't worry about having a timer.
6. In the morning rinse beans with clean water and put in a cooking pot and cover with water.
6a. or rinse bean, drain and store in refrigerator until you can cook them. 1 day max.
7. Lid off bring to a boil. Watch beans they create a foam that tends to rise. To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically. The beans should be tender, but not nutty. When you think their done take a few out and cool them put a tad of salad dressing on them and eat.
They should be soft, but not mushy.
THIRD: Fry up your tortilla or warm then up, either way is fine. Get all your fixings ready and pile it high with your favorite yummies.
ENJOY!!!!
Thursday, March 17, 2016
AVOCADO COOKIES II (THE HEALTHIER VERSION)
AVOCADO COOKIES II (THE HEALTHIER VERSION) ...... if cookies can be considered healthy?
Anyhoo like I said before one recipe can be make multiple ways. My hubby and I are always looking for ways to cut back our intake of sugars and what not. And well the last time I make Avocado Cookies which he is now totally hooked on, I cut the recipe back even more
If you would like to see the original recipe. Please Type into the search bar located at the upper left hand corner Avocado Cookies.
Ingredients:
2 Cups flour About 19 to 20 heaping Tablespoons.
3/4 cups that equals dark brown sugar and white sugar.
2 Table spoons of butter.
1 Large Hass Avocado.
1 Teaspoon of baking soda
1 Teaspoon of baking powder.
1/2 bag of Chocolate chips about 12 oz.
Have fun finding what work for you.
Anyhoo like I said before one recipe can be make multiple ways. My hubby and I are always looking for ways to cut back our intake of sugars and what not. And well the last time I make Avocado Cookies which he is now totally hooked on, I cut the recipe back even more
If you would like to see the original recipe. Please Type into the search bar located at the upper left hand corner Avocado Cookies.
Ingredients:
2 Cups flour About 19 to 20 heaping Tablespoons.
3/4 cups that equals dark brown sugar and white sugar.
2 Table spoons of butter.
1 Large Hass Avocado.
1 Teaspoon of baking soda
1 Teaspoon of baking powder.
1/2 bag of Chocolate chips about 12 oz.
Have fun finding what work for you.
AVOCADO, SHRIMP AND ARTICHOKE APPETIZERS
AVOCADO, SHRIMP AND ARTICHOKE APPETIZERS
After a long 2 hour bike ride this is going to be amazing. I've been thinking about this combination for a while. So let me stop right here and..............
INGREDIENTS:
2 Large firm Hass Avocados.
1/2 pound of shrimp. You can use any size you want.
2 Large Glob Artichokes
2 Tablespoons of Olive oil.
3 to 4 garlic cloves
Dill
METHOD OF PREPARATION:
FIRST: Cook the Artichokes. The thing to remember is artichokes come in a wide range of sizes. I use the size to judge cooking time. I use a large Dutch oven that is about 9 1/2 inches across the top and 3 3/4 inches deep. If you pot varies slightly that fine. Weather your cooking one or two in the pot the cooking times are the same.
If you take two (VERY LARGE) globe artichokes and stick them in a Dutch oven side by side and they both touch the edges and touch each other. Cooking one by it's self or two together will be 35 minutes.
If you take two (MEDIUM) globe artichokes and stick them in a Dutch oven side by side and they do not touch the side of the pot and they do not touch each other. Cooking one by it's self or two together will be 30 minutes.
If you take two (SMALL) globe artichokes and stick them in a Dutch over side by side and their is lots of room around them, they can be cooked one at a time or two to three at a time at 25 minutes.
NOTE: Artichoke can vary in size considerably, so use your best judgement for cooking times.
First cut the stem off flush with the bottom of the choke. Remove any tough leaves that stick away from the choke at the most their might be 4 or 5.
Second: Put the Dutch oven on the stove with about 1 inch of water at the bottom or enough to come up the sides of the Chokes, basically a little bit above your first knuckle on your finger.
Third: Place the Chokes in the Dutch oven and cover with a lid, turn to high and let boil for the whole duration. Watch the water level and it is ok to add a little bit more water so the water does not boil off. Cook for the designated time.
Fourth: Go ahead and indulge on the leaves, but save the hearts for the appetizers. Or you can remove all the leaves and refrigerate them for another time. All you have to do is put them in a steamer basket and steam them up and their good to go.
Next. Very gently scrap the hair off the heart.
SECOND: SHRIMP & MINCE
NOTE: If you want you can cook the exact amount of shrimp you want to put on each avocado. And it also depends on what size you are going to use. If your going to use Tiger Prawns four or eight are plenty. Or if your going to use precooked salad shrimp all you have to do is cook the garlic and cilantro add the cooked shrimp and swish it around not to cook it, but rather flavor it. Another thing: If you have a bit more shrimp cooked up who says you can't put it in a bowl for people to add to their avocado appetizers. :)
1. Get a large bowl and pour all the shrimp into it and fill with water as the shrimp are defrosting. Get out a pan large enough to accommodate all the shrimp set aside.
I suggest a big hand full which is about a cup or less. Wash the cilantro and pat dry with a clean towel then pinch off the leaves set in a pile in the middle of your cutting board. Next peel your garlic and then mince the garlic and cilantro. Put in pan with olive oil. Do not turn on yet.
1. Note: If you are using precooked shrimp skip this part and follow the above advice about flavoring the shrimp rather than cooking it.
Now time to fiddle with the shrimp. Place a clean dish towel or some paper towel in a bowl, because you want to soak up as much of the water as possible. Gently peel the shrimp and devein them if need be, some time they are already devein. Basically hold the little shrimp level so the body curls hangs downward. Take a knife and parallel to the back gently slice it. Sense the body is transparent you see the little dark line that is the vein, just pull it out the best you can. After you have clean all your shrimp let the paper towel soak up the water as much as possible. If their a little bit in their that ok.
Turn the stove top to Medium and start to saute the garlic and cilantro and as soon as you start to smell the aroma of the garlic, turn down to low and put in the shrimp. Shrimp like to be cooked on low, if you cook them at a higher temperature they will be come rubbery.
Keep your eye on the shrimp and watch how they react as they cook they will start to curl up, this also depends on the size of your shrimp. Try to evenly space out the shrimp, so they are all face down. As they cook they will also start to lose their transparency and look more whitish, turn them over according to doneness. Yes it takes a bit of patients, but it is so worth it for taste and texture. Here is a little trick I like to do. Have a bowl set aside, and place all the cooked shrimp in their until their all in the bowl, them return them all and cover the pan with a lid for about 2 to 3 minutes on low, this way you'll be doubly sure their cook all the way thought. Careful look over the shrimp to judge how much longer you want to cook it. You can use the Shrimp hot or Chilled Your choice.
THIRD: Assembling
Now take the Hearts and cut them into equal bit size parts.
1. Cut the avocados in half and take the seed out. All you have to do is twist the knife and the seed comes out.
2. Scoop out the avocado to make the hole a little bigger in the center.
3. Mix the shrimp, chopped hearts and scooped avocado together and fill the hole as much as possible.
4. Repeat this method with all the remaining avocados.
5. Sprinkle with dill and sever chilled on ice.
ENJOY!
After a long 2 hour bike ride this is going to be amazing. I've been thinking about this combination for a while. So let me stop right here and..............
INGREDIENTS:
2 Large firm Hass Avocados.
1/2 pound of shrimp. You can use any size you want.
2 Large Glob Artichokes
2 Tablespoons of Olive oil.
3 to 4 garlic cloves
Dill
METHOD OF PREPARATION:
FIRST: Cook the Artichokes. The thing to remember is artichokes come in a wide range of sizes. I use the size to judge cooking time. I use a large Dutch oven that is about 9 1/2 inches across the top and 3 3/4 inches deep. If you pot varies slightly that fine. Weather your cooking one or two in the pot the cooking times are the same.
If you take two (VERY LARGE) globe artichokes and stick them in a Dutch oven side by side and they both touch the edges and touch each other. Cooking one by it's self or two together will be 35 minutes.
If you take two (MEDIUM) globe artichokes and stick them in a Dutch oven side by side and they do not touch the side of the pot and they do not touch each other. Cooking one by it's self or two together will be 30 minutes.
If you take two (SMALL) globe artichokes and stick them in a Dutch over side by side and their is lots of room around them, they can be cooked one at a time or two to three at a time at 25 minutes.
NOTE: Artichoke can vary in size considerably, so use your best judgement for cooking times.
First cut the stem off flush with the bottom of the choke. Remove any tough leaves that stick away from the choke at the most their might be 4 or 5.
Second: Put the Dutch oven on the stove with about 1 inch of water at the bottom or enough to come up the sides of the Chokes, basically a little bit above your first knuckle on your finger.
Third: Place the Chokes in the Dutch oven and cover with a lid, turn to high and let boil for the whole duration. Watch the water level and it is ok to add a little bit more water so the water does not boil off. Cook for the designated time.
Fourth: Go ahead and indulge on the leaves, but save the hearts for the appetizers. Or you can remove all the leaves and refrigerate them for another time. All you have to do is put them in a steamer basket and steam them up and their good to go.
Next. Very gently scrap the hair off the heart.
SECOND: SHRIMP & MINCE
NOTE: If you want you can cook the exact amount of shrimp you want to put on each avocado. And it also depends on what size you are going to use. If your going to use Tiger Prawns four or eight are plenty. Or if your going to use precooked salad shrimp all you have to do is cook the garlic and cilantro add the cooked shrimp and swish it around not to cook it, but rather flavor it. Another thing: If you have a bit more shrimp cooked up who says you can't put it in a bowl for people to add to their avocado appetizers. :)
1. Get a large bowl and pour all the shrimp into it and fill with water as the shrimp are defrosting. Get out a pan large enough to accommodate all the shrimp set aside.
I suggest a big hand full which is about a cup or less. Wash the cilantro and pat dry with a clean towel then pinch off the leaves set in a pile in the middle of your cutting board. Next peel your garlic and then mince the garlic and cilantro. Put in pan with olive oil. Do not turn on yet.
1. Note: If you are using precooked shrimp skip this part and follow the above advice about flavoring the shrimp rather than cooking it.
Now time to fiddle with the shrimp. Place a clean dish towel or some paper towel in a bowl, because you want to soak up as much of the water as possible. Gently peel the shrimp and devein them if need be, some time they are already devein. Basically hold the little shrimp level so the body curls hangs downward. Take a knife and parallel to the back gently slice it. Sense the body is transparent you see the little dark line that is the vein, just pull it out the best you can. After you have clean all your shrimp let the paper towel soak up the water as much as possible. If their a little bit in their that ok.
Turn the stove top to Medium and start to saute the garlic and cilantro and as soon as you start to smell the aroma of the garlic, turn down to low and put in the shrimp. Shrimp like to be cooked on low, if you cook them at a higher temperature they will be come rubbery.
Keep your eye on the shrimp and watch how they react as they cook they will start to curl up, this also depends on the size of your shrimp. Try to evenly space out the shrimp, so they are all face down. As they cook they will also start to lose their transparency and look more whitish, turn them over according to doneness. Yes it takes a bit of patients, but it is so worth it for taste and texture. Here is a little trick I like to do. Have a bowl set aside, and place all the cooked shrimp in their until their all in the bowl, them return them all and cover the pan with a lid for about 2 to 3 minutes on low, this way you'll be doubly sure their cook all the way thought. Careful look over the shrimp to judge how much longer you want to cook it. You can use the Shrimp hot or Chilled Your choice.
THIRD: Assembling
Now take the Hearts and cut them into equal bit size parts.
1. Cut the avocados in half and take the seed out. All you have to do is twist the knife and the seed comes out.
3. Mix the shrimp, chopped hearts and scooped avocado together and fill the hole as much as possible.
4. Repeat this method with all the remaining avocados.
5. Sprinkle with dill and sever chilled on ice.
ENJOY!
Tuesday, March 8, 2016
HOW TO COOK ARTICHOKES
HOW TO COOK ARTICHOKES
My hubby and I love Artichokes, especially Globe Artichokes. When buying artichokes make sure you buy one that has tight compacted leaves and has some weight to it. If the leaves are open and it's light in weight, you will not be getting very many leaves to eat. The thing to remember is artichokes come in a wide range of sizes. I use the size to judge cooking time. I use a large Dutch oven that is about 9 1/2 inches across the top and 3 3/4 inches deep. If you pot varies slightly that fine. Weather your cooking one or two in the pot the cooking times are the same. There are over 19 varieties of artichokes, but for this site were going to stick to Globes.
1. GLOBE ARTICHOKES.
These are the biggest chokes. The key to shopping is finding the choke with the tightest leaves and good weight, this will mean more yummy leaves to eat.
The way I judge cooking times is this way.
If you take two (VERY LARGE) globe artichokes and stick them in a Dutch oven side by side and they both touch the edges and touch each other. Cooking one by it's self or two together will be 35 minutes.
If you take two (MEDIUM) globe artichokes and stick them in a Dutch oven side by side and they do not touch the side of the pot and they do not touch each other. Cooking one by it's self or two together will be 30 minutes.
If you take two (SMALL) globe artichokes and stick them in a Dutch over side by side and their is lots of room around them, they can be cooked one at a time or two to three at a time at 25 minutes.
NOTE: Artichoke can vary in size considerably, so use your best judgement for cooking times.
First cut the stem off flush with the bottom of the choke. Remove any tough leaves that stick away from the choke at the most their might be 4 or 5.
Second: Put the Dutch oven on the stove with about 1 inch of water at the bottom or enough to come up the sides of the Chokes, basically a little bit above your first knuckle on your finger.
Third: Place the Chokes in the Dutch oven and cover with a lid, turn to high and let boil for the whole duration. Watch the water level and it is ok to add a little bit more water so the water does not boil off. Cook for the designated time.
Fourth: Remove from pot and place on plate with desired dipping sauce. Butter and hot sauce or a bit of mayonnaise is ok or something else.
How to eat the leaves.
1. Dip into your favorite sauce. Turn leaf over face down, put in mouth and use your bottom teeth to scrap off the flesh. Repeat with all the leaves.
When you have eatten all the leaves you will be left with the heart. Do not throw out.
Very carefully use a spoon to scrape away the hairs to reveal the heart. Wash the hairs away with some water if you half to. Smother the heart in your favorite sauce or leave plain. This is the best part of the Artichoke. YUMMY!
If you find your self eatting the leaves and they are still way too tough and nothing will scrape off. Return to the dutch oven and cook 10 minutes longer.
Yummy!!!!!!!!!!
My hubby and I love Artichokes, especially Globe Artichokes. When buying artichokes make sure you buy one that has tight compacted leaves and has some weight to it. If the leaves are open and it's light in weight, you will not be getting very many leaves to eat. The thing to remember is artichokes come in a wide range of sizes. I use the size to judge cooking time. I use a large Dutch oven that is about 9 1/2 inches across the top and 3 3/4 inches deep. If you pot varies slightly that fine. Weather your cooking one or two in the pot the cooking times are the same. There are over 19 varieties of artichokes, but for this site were going to stick to Globes.
1. GLOBE ARTICHOKES.
The way I judge cooking times is this way.
If you take two (VERY LARGE) globe artichokes and stick them in a Dutch oven side by side and they both touch the edges and touch each other. Cooking one by it's self or two together will be 35 minutes.
If you take two (MEDIUM) globe artichokes and stick them in a Dutch oven side by side and they do not touch the side of the pot and they do not touch each other. Cooking one by it's self or two together will be 30 minutes.
If you take two (SMALL) globe artichokes and stick them in a Dutch over side by side and their is lots of room around them, they can be cooked one at a time or two to three at a time at 25 minutes.
NOTE: Artichoke can vary in size considerably, so use your best judgement for cooking times.
First cut the stem off flush with the bottom of the choke. Remove any tough leaves that stick away from the choke at the most their might be 4 or 5.
Second: Put the Dutch oven on the stove with about 1 inch of water at the bottom or enough to come up the sides of the Chokes, basically a little bit above your first knuckle on your finger.
Third: Place the Chokes in the Dutch oven and cover with a lid, turn to high and let boil for the whole duration. Watch the water level and it is ok to add a little bit more water so the water does not boil off. Cook for the designated time.
Fourth: Remove from pot and place on plate with desired dipping sauce. Butter and hot sauce or a bit of mayonnaise is ok or something else.
How to eat the leaves.
1. Dip into your favorite sauce. Turn leaf over face down, put in mouth and use your bottom teeth to scrap off the flesh. Repeat with all the leaves.
When you have eatten all the leaves you will be left with the heart. Do not throw out.
Very carefully use a spoon to scrape away the hairs to reveal the heart. Wash the hairs away with some water if you half to. Smother the heart in your favorite sauce or leave plain. This is the best part of the Artichoke. YUMMY!
If you find your self eatting the leaves and they are still way too tough and nothing will scrape off. Return to the dutch oven and cook 10 minutes longer.
Yummy!!!!!!!!!!
Friday, March 4, 2016
BURRITOS FOR THE FREEZER
BURRITOS FOR THE FREEZER
My hubby has been requesting burritos, so I'm going to make a whole bunch to pile into the freezer. They are excellent for a quick lunch or dinner and all you have to do is pop them in the microwave, zap them and your meal is served. And you can make them extra yummy by adding a pile of lettuce or spinach on top of the burrito and add diced avocado, your favorite salsa, cheese or sour cream. Or if you want to get fancy you can make up a tomato sauce and add cheese and have baked burrito dish if you want.
Over the time I been making Burritos I find that using the burrito size tortillas from the store work best in this case. I've make home made tortillas over and over again, and they work, but you get really tiny burritos. Mini burrito bits. However if that is what you would like to try go for it. I like to make my burritos medium size.
The idea here is to make a lot to put in the freezer. Or just make what you need.
Another thing that is really good is to use the chicken from making broth. This really adds extra flavor to the burritos.
INGREDIENTS:
1 package of full size burrito tortillas or homemade.
1 Table spoon of olive oil.
1 pound of meat.
1 whole sweet onion. White & Red is fine too.
1 1/2 cup of stock or broth.
1 can or refried beans or home made beans, either way is good.
4 garlic cloves
1 cup of cilantro leaves.
1 Jalapeno (optional)
1 teaspoon of each. Cumin, Cinnamon, Basil, Paprika, Pepper.
A few leaves of fresh Sage.
METHOD OF PREPARATION:
FIRST: CHOPPING & COOKING THE GROUND MEAT.
NOTE: When handling meat always wash your hands.
Add one table spoon of olive oil to the pan and turn it to Medium. Dice up the white onion into small pieces and dice up the garlic too and add to pan. Saute until the bright white or the onion turns a pale light yellow. Next add the meat and chop chop chop keep chopping up the meat with a wooden spoon. Add all the spices and herbs and add 1 cup of stock or broth and stir in. When you start to notice that their is less pink meat and more cooked meat. Break up bigger pieces into smaller pieces until all the pink is gone. When you notice that their is no pink raw meat, place a fitting lid on the pan and turn down to low and let simmer. If you notice that the liquid is being absorbed and the bottom of the pan is drying out it is ok to add another 1/2 cups of broth or stock as needed. This keeps the neat from drying out. Let it simmer for about 10 minutes longer.
SECOND: DRAINING THE COOKED MEAT.
Now after the meat is done cooking. Very carefully push all the meat to one side of the pan. Tilt the pan a little, so all the grease goes to one side. Scoop out the grease and put in a container. Let it cool then put in the freezer. TIP: Instead of tossing the fat the next time you cook meat, place the frozen meat juices in a pan and heat up and add to the new cooking meat. Their is nothing wrong with this, it will just add more flavor. This is in case you don't have soup broth.
Keep the meat warmed in the oven on low.
THIRD: BEANS:
HOME MADE:
If you make them home made you can start the beans a day ahead.
This process apply from 1 to 40 cups of beans.
1. Purchase beans. :) Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove any thing that does not look edible.
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5. Soak over night. Don't worry about having a timer.
6. In the morning rinse beans with clean water and put in a cooking pot and cover with water.
6a. or rinse bean, drain and store in refrigerator until you can cook them. 1 day max.
7. Lid off bring to a boil. Watch beans they create a foam that tends to rise. To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically. The beans should be tender, but not nutty. When you think their done take a few out and cool them put a tad of salad dressing on them and eat.
CANNED BEANS:
Put contents in a pan with 1/2 cup stock or broth heat on Medium low and stir, the liquid will incorporate and be absorbed. When beans start to bubble a little and are hot to taste they are done.
FOURTH: RICE (Aromatic rice really goes well with this, but if you don't like it leave every thing else out and just make rice.)
= means equal
1CONVERSION FOR RICE: 1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.
FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS
INGREDIENTS
1 1/4 CUP LONG GRAIN RICE
2 CLOVES GARLIC. DICED.
A HAND FULL CILANTRO DICED WITH THE GARLIC.
1 BAY LEAF
1/8 TEASPOON TURMERIC POWDER
1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.
2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.
3RD. PUT THE POT ON THE STOVE.
4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.
5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 MINUTE MORE.
FIFTH: MAKING THE BURRITOS.
Have plastic wrap and foil ready to wrap the burritos in. And plastic freezer bags ready to put the burritos into for the freezer. We want to wrap these up really good to keep them safe and yummy from freezer burn and tasting like the freezer.
Now it's really up to you. You can jam pack it or add a little. This is where you got to find the right amount for your taste. And if you have your own particular way of wrapping a burrito, by no means stick to what your use to.
On the other hand if you are new to wrapping a burrito, it is a bit of a challenge, but don't give up. Practice make perfect. Heck even I fumble and have to start over. And that even with doing it for over 10 years.
Have the beans, rice and meat right in font of you for easy access.
Ok I tried my best to make this diagram as easy as possible.
Wink wink.
So here we go.
1. Lay your Tortilla out on the cutting board in front of you.
2. Spoon about one table spoon of each meat beans and rice.
(Consider every brand has their own ideal of what burrito size is, so if you don't think that's enough try more.
3. The idea here is to fold the (red arrows) inward and at the same time roll the (blue arrow) over the food and tuck it in where you see the blue area above. When you have tucked it under, fold in the sides as you roll the tortilla shut.
If this is still confusing, by all means research it for yourself and find a video that make sense to you.
Next wrap the burrito tight in plastic wrap, then foil and stick into a freezer back. When the freezer bag is full. Stick in the freezer.
ENJOY
My hubby has been requesting burritos, so I'm going to make a whole bunch to pile into the freezer. They are excellent for a quick lunch or dinner and all you have to do is pop them in the microwave, zap them and your meal is served. And you can make them extra yummy by adding a pile of lettuce or spinach on top of the burrito and add diced avocado, your favorite salsa, cheese or sour cream. Or if you want to get fancy you can make up a tomato sauce and add cheese and have baked burrito dish if you want.
Over the time I been making Burritos I find that using the burrito size tortillas from the store work best in this case. I've make home made tortillas over and over again, and they work, but you get really tiny burritos. Mini burrito bits. However if that is what you would like to try go for it. I like to make my burritos medium size.
The idea here is to make a lot to put in the freezer. Or just make what you need.
Another thing that is really good is to use the chicken from making broth. This really adds extra flavor to the burritos.
INGREDIENTS:
1 package of full size burrito tortillas or homemade.
1 Table spoon of olive oil.
1 pound of meat.
1 whole sweet onion. White & Red is fine too.
1 1/2 cup of stock or broth.
1 can or refried beans or home made beans, either way is good.
4 garlic cloves
1 cup of cilantro leaves.
1 Jalapeno (optional)
1 teaspoon of each. Cumin, Cinnamon, Basil, Paprika, Pepper.
A few leaves of fresh Sage.
METHOD OF PREPARATION:
FIRST: CHOPPING & COOKING THE GROUND MEAT.
NOTE: When handling meat always wash your hands.
Add one table spoon of olive oil to the pan and turn it to Medium. Dice up the white onion into small pieces and dice up the garlic too and add to pan. Saute until the bright white or the onion turns a pale light yellow. Next add the meat and chop chop chop keep chopping up the meat with a wooden spoon. Add all the spices and herbs and add 1 cup of stock or broth and stir in. When you start to notice that their is less pink meat and more cooked meat. Break up bigger pieces into smaller pieces until all the pink is gone. When you notice that their is no pink raw meat, place a fitting lid on the pan and turn down to low and let simmer. If you notice that the liquid is being absorbed and the bottom of the pan is drying out it is ok to add another 1/2 cups of broth or stock as needed. This keeps the neat from drying out. Let it simmer for about 10 minutes longer.
SECOND: DRAINING THE COOKED MEAT.
Now after the meat is done cooking. Very carefully push all the meat to one side of the pan. Tilt the pan a little, so all the grease goes to one side. Scoop out the grease and put in a container. Let it cool then put in the freezer. TIP: Instead of tossing the fat the next time you cook meat, place the frozen meat juices in a pan and heat up and add to the new cooking meat. Their is nothing wrong with this, it will just add more flavor. This is in case you don't have soup broth.
Keep the meat warmed in the oven on low.
THIRD: BEANS:
HOME MADE:
If you make them home made you can start the beans a day ahead.
This process apply from 1 to 40 cups of beans.
1. Purchase beans. :) Lentils do not apply here even thought they are a Legume.
2. Spread beans out on a tray, look over for rocks, remove any thing that does not look edible.
3. Wash bean.
4. Put beans in a huge pot and cover with water, make sure beans are really submerged, because they will soak up the water, so use ample water.
5. Soak over night. Don't worry about having a timer.
6. In the morning rinse beans with clean water and put in a cooking pot and cover with water.
6a. or rinse bean, drain and store in refrigerator until you can cook them. 1 day max.
7. Lid off bring to a boil. Watch beans they create a foam that tends to rise. To control this Turn it down to medium high. When you can see he beans being agitated by the boiling water turn to low, let cook.
8. Test beans periodically. The beans should be tender, but not nutty. When you think their done take a few out and cool them put a tad of salad dressing on them and eat.
CANNED BEANS:
Put contents in a pan with 1/2 cup stock or broth heat on Medium low and stir, the liquid will incorporate and be absorbed. When beans start to bubble a little and are hot to taste they are done.
FOURTH: RICE (Aromatic rice really goes well with this, but if you don't like it leave every thing else out and just make rice.)
= means equal
1CONVERSION FOR RICE: 1 1/4 CUP = 288 KILO = 8 5/8 Oz = 245 GRAMS = 17 TABLESPOONS.
FOR WATER 32 TABLESPOONS IS EQUAL TO 1 3/4 CUPS
INGREDIENTS
1 1/4 CUP LONG GRAIN RICE
2 CLOVES GARLIC. DICED.
A HAND FULL CILANTRO DICED WITH THE GARLIC.
1 BAY LEAF
1/8 TEASPOON TURMERIC POWDER
1ST WASH STARCH OFF RICE. RINSE ABOUT 3 TIMES AND DRAIN WATER THE BEST YOU CAN.
2ND. ADD 32 TABLESPOONS OR 1 3/4 CUP WATER TO RICE.
3RD. PUT THE POT ON THE STOVE.
4TH. PUT LID ON, AND BRING TO A BOIL. AS SOON AS YOU SEE BUBBLES COME TO THE TOP AND TOUCH THE LID, TURN DOWN TO LOW.
5. AS SOON AS YOU SEE THE RICE IT SELF AND LITTLE TO NO BUBBLES COMING OUT OF THE RICE. SHUT THE BURNER OFF AND REST RICE FOR ABOUT 10 MINUTE MORE.
FIFTH: MAKING THE BURRITOS.
Have plastic wrap and foil ready to wrap the burritos in. And plastic freezer bags ready to put the burritos into for the freezer. We want to wrap these up really good to keep them safe and yummy from freezer burn and tasting like the freezer.
Now it's really up to you. You can jam pack it or add a little. This is where you got to find the right amount for your taste. And if you have your own particular way of wrapping a burrito, by no means stick to what your use to.
On the other hand if you are new to wrapping a burrito, it is a bit of a challenge, but don't give up. Practice make perfect. Heck even I fumble and have to start over. And that even with doing it for over 10 years.
Have the beans, rice and meat right in font of you for easy access.Ok I tried my best to make this diagram as easy as possible.
Wink wink.
So here we go.
1. Lay your Tortilla out on the cutting board in front of you.
2. Spoon about one table spoon of each meat beans and rice.
(Consider every brand has their own ideal of what burrito size is, so if you don't think that's enough try more.
3. The idea here is to fold the (red arrows) inward and at the same time roll the (blue arrow) over the food and tuck it in where you see the blue area above. When you have tucked it under, fold in the sides as you roll the tortilla shut.
If this is still confusing, by all means research it for yourself and find a video that make sense to you.
Next wrap the burrito tight in plastic wrap, then foil and stick into a freezer back. When the freezer bag is full. Stick in the freezer.
ENJOY
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