Sunday, September 21, 2008

Peanut Butter Ice Cream/Gelato

1 c skim milk
1 c whole milk
1/4 c brown sugar
1/2 c peanut butter

Combine peanut butter and sugar in saucepan. Melt. Stir thoroughly.
Add milks 1/2 cup at a time -- DO NOT BE A SLACKER ABOUT THIS -- making sure to thoroughly heat the milk mixture (i.e. you should get at least one burbling bubble) before adding the next 1/2 cup.
Once all the milk is added and completely heated, pour into container and chill to 40°.
Pour into ice cream maker. Freeze following equipment instructions.

If you do not have an ice cream maker, don't despair! Pour mixture into shallow dish. Set in freezer for 45 minutes. Take out and stir vigorously. Return to freezer. Check every 30 minutes and stir vigorously each time for 2-3 hours.

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Stir-fried tofu with mushrooms, sugar snap peas, and green onions

Adapted from epicurious.com

6 T soy sauce
2 T unseasoned rice vinegar
2 T honey
2 t oriental sesame oil
½ t dried crushed red pepper
1 12-oz pkg extra-firm tofu, drained, cut into ¾-inch cubes, patted dry with paper towels (I press the tofu between two plates with a stack of plates on top for about an hour)
¼ cup water
1 t cornstarch
2 T vegetable oil, divided
6 oz fresh shiitake mushrooms, stemmed, caps quartered
8 oz sugar snap peas, trimmed (I used peas once. All other times, I’ve subbed asparagus. I think you can use anything.)
4 garlic cloves, minced
1 T minced peeled fresh ginger
4 green onions, sliced on diagonal

Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate for 30 minutes. (I leave for at least an hour, usually 2.) Drain, reserving marinade in small bowl. Whisk ¼ cup water and cornstarch into marinade.

Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. (Here, I coat the tofu with cornstarch.) Add tofu and saute until golden about two minutes. Using slotted spoon, transfer tofu to plate. (Here, I eat several pieces of the tofu.) Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes (a little longer for asparagus). Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve.

(I have it with brown rice. Also, I like spicy stuff, so I usually have some Thai chili garlic sauce on the side.)

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Sunday, September 14, 2008

Peach Ice Cream

6 cups (3 lbs) sliced peaches
3/4 c sugar (Next time a full 1 cup)
1.5 teaspoons vanilla
2 cups half and half (Next time whole milk or heavy cream)

Combine peaches and sugar. Set aside for 30 minutes.
after 30 minutes, puree peaches and sugar.
Add vanilla and milk.
Combine thoroughly.
Chill to 40°.
Pour into ice cream maker. Freeze following equipment instructions.

If you do not have an ice cream maker, don't despair! Puree the ingredients and pour into shallow dish. Set in freezer for 45 minutes. Take out and stir vigorously. Return to freezer. Check every 30 minutes and stir vigorously each time for 2-3 hours.

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Watermelon Sorbet

2.5 lbs watermelon, chunks
1 cup sugar
juice of one large lemon
1 T vodka

Puree all ingredients.
Chill to 40°.
Pour into ice cream maker. Freeze following equipment instructions.

If you do not have an ice cream maker, don't despair! Puree the ingredients and pour into shallow dish. Set in freezer for 45 minutes. Take out and stir vigorously. Return to freezer. Check every 30 minutes and stir vigorously each time for 2-3 hours.


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Wednesday, September 10, 2008

Mustard Grilled Chicken (Light)

From Oprah Magazine by way of Recipezaar.

Ingredients
  • 1/2 cup lemon juice
  • 1/3 cup Dijon mustard
  • 2 teaspoons basil
  • 1 teaspoon Italian seasoning
  • 2 teaspoons lemon zest (I completely forgot this! Oops!)
  • salt and pepper
  • 4 skinless chicken breast halves
Directions
  1. Mix together lemon juice, Dijon mustard, and spices in a bowl.
  2. Pour over chicken in a shallow baking dish and turn to coat. Marinate in refrigerator covered for 2–4 hours. (I let mine sit overnight.)
  3. Grill on BBQ or in oven on broil.
I tossed mine on the trusty George Foreman grill. So good!

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