The CIA recipes are at:
Check out http://www2.ciachef.edu/pdf/recipe_cards.pdf
Call my cell to see what I did (I'll be @ grandmas) :)
Wednesday, April 16, 2008
Monday, April 14, 2008
Issues
Sooooo.... after several posts and several hours since creating this blog, its time to step back and assess a few issues:
Why the heck does the editor add random spaces? I hate when this happens in between links and especially between lines of ingredients. Sure it looks better when paragraphs are spaced out, but I wish there was a way to turn this off...
Also my user pic and all the list of tags (recipes, desserts, crepes, etc.) that usually appear on Bloggers arent showing up.
And the text size is ginormous in AOL but normal here on Internet Explorer (which I think I will use from now on as editing is much neater and more organized on here).
Well... I had better get to bed now. The time, also is off- its set for Pacific time I believe. Wish I really was out in CA right now... haha. But its 1:50 am here :P
Why the heck does the editor add random spaces? I hate when this happens in between links and especially between lines of ingredients. Sure it looks better when paragraphs are spaced out, but I wish there was a way to turn this off...
Also my user pic and all the list of tags (recipes, desserts, crepes, etc.) that usually appear on Bloggers arent showing up.
And the text size is ginormous in AOL but normal here on Internet Explorer (which I think I will use from now on as editing is much neater and more organized on here).
Well... I had better get to bed now. The time, also is off- its set for Pacific time I believe. Wish I really was out in CA right now... haha. But its 1:50 am here :P
Spring Means Rhubarb
Yes it does :) And what a good excuse to bake up some fresh delicious pies!
I made this first one quite some time ago:
RHUBARB - STRAWBERRY PIE
1 1/4-1 1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 c. rhubarb, cut into 1/2" pieces
2 c. sliced fresh strawberries
1 tbsp. butter
Pastry for double crust pie
In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate. Dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape seal and flute edge. Bake at 350 degrees for 1 hour.
This next one is more recent, may have even been late fall/early winter 07-08 (using some my grandma and I froze ourselves). Too bad they don't sell frozen rhubarb, I really could make pies with it year round!
Rhubarb Custard Pie
From: Ashley’s Kitchen
Yield: one 9-inch pie
Prep Time: 15 minutes
Bake Time: 1 hour
Ingredients:
9" unbaked single pastry crust (regular or whole-wheat)
1 ½ c. sugar
¼ c. fat-free half-and-half
¾ c. Egg beaters (or 3 large eggs)
2 ½ Tbsp. instant tapioca
4 c. fresh rhubarb*, ½-inch slices
Preheat oven to 400°F. Line a 9-inch pie plate with pastry crust, trim and crimp or flue edge.
Combine final 5 ingredients (sugar through rhubarb), mix until all is coated evenly. Pour filling into prepared pie shell.
Bake for 10 minutes at 400°F. Then decrease oven temperature to 350°F and bake for an additional 40-50 minutes. Test with a knife near center (if it comes out clean, pie is done). Cool briefly on wire rack; serve warm or cold. Store leftovers in the refrigerator.
*You may use frozen, defrosted rhubarb. Make sure to dry off any moisture that comes off after defrosting. Measure frozen rhubarb after defrosting and drying; use as directed for fresh rhubarb.
And, here are my foolproof pie crust recipes. The custard pie needs only a single crust, so you could go with the healthier press-in-pan oil (or even whole wheat crust, like I used here) :) And to all you self-proclaimed bad-crustmakers out there, these recipes are so simple and easy! No need to have Pillsbury do the work for you if the real from-scratch crust tastes soooooooo much better!
Oil Pie Crust
From: the Post-Standard
Yield: one 8 or 9-inch pie crust
Prep Time: 5 minutes
Bake Time: 15 minutes
Ingredients:
1 ½ c. flour
1 tsp. sugar
½ tsp. salt
½ c. oil
2 tab. milk
Preheat oven to 425° F.
Sift flour with sugar and salt into a 8- or 9- inch pie pan. Whisk together oil and milk, pour all at once into center of dry ingredients. Mix dough with a fork until evenly moist, then press dough evenly into the pan with your fingers.
Use fork or fingers to make a design around edge. Using a fork, make air holes all around the bottom and sides of the crust. Bake for 12- 15 minutes if using as a prebaked pie crust.
_______________________________
Crisco Pie Crust
From: Grandma Mersfelder
Yield: one 8 or 9-inch pie crust
Prep Time: 10 minutes
Bake Time: 10 minutes
Ingredients: Double Crust (top and bottom):
1 1/3 c. flour 2 2/3 c. flour
½ tsp. salt 1 tsp. salt
½ c. crisco 1 c. crisco
2 - 4 tab. ice-cold water
Preheat oven to 425° F.
Sift flour with salt into a medium-size mixing bowl. Add crisco, mix with fork until shortening is in pea-size crumbs (do NOT get chunks too small).
Gradually add water, one tablespoon at a time, just until the dough holds together. Roll out to correct size for the pie pan. Gently place dough in pan, trimming edges with a knife. Using a fork, make air holes all around the bottom and sides of the crust. Extra scraps may be used to make jelly tarts or cinnamon-sugar strips.
Bake pie crust for 10-12 minutes or until golden brown. Tarts or strips take about 5-6 minutes (toaster works well).
_____________________
Whole-wheat pie crust
From: Ashley’s Kitchen
Yield: one 9-inch pie crust
Prep Time: 10 minutes
Bake Time: 10 minutes
Ingredients: Double Crust (top and bottom):
1 c. whole-wheat pastry flour 2 c. whole-wheat pastry flour
½ tsp. salt 1 tsp. salt
6 Tbsp. butter, chilled ¾ c. (12 Tbsp.) butter
2 – 4 Tbsp. ice water 4 – 8 Tbsp. ice water
Preheat oven to 425° F.
Sift flour with salt into a medium-size mixing bowl. Add butter, mix with fork until it is in pea-size crumbs (do NOT get chunks too small).
Gradually add water, one tablespoon at a time, just until the dough holds together. Roll out to correct size for the pie pan. Follow recipe directions for baking (unless recipe calls for pre-baked pie shell).
For a pre-baked crust: Gently place dough in pan, trimming edges with a knife. Using a fork, make air holes all around the bottom and sides of the crust. Extra scraps may be used to make jelly tarts or cinnamon-sugar strips.
Bake pie crust for 10-12 minutes or until golden brown. Tarts or strips take about 5-6 minutes (toaster works well).
I made this first one quite some time ago:
RHUBARB - STRAWBERRY PIE
1 1/4-1 1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground nutmeg
3 c. rhubarb, cut into 1/2" pieces
2 c. sliced fresh strawberries
1 tbsp. butter
Pastry for double crust pie
In large mixing bowl stir together sugar, cornstarch, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.Meanwhile, prepare and roll out pastry. Line a 9 inch pie plate with half of the pastry. Trim pastry to edge of pie plate. Pour fruit mixture into pie plate. Dot with butter, place pastry on top of filling. Cut slits in top to allow steam to escape seal and flute edge. Bake at 350 degrees for 1 hour.
This next one is more recent, may have even been late fall/early winter 07-08 (using some my grandma and I froze ourselves). Too bad they don't sell frozen rhubarb, I really could make pies with it year round!
Rhubarb Custard Pie
From: Ashley’s Kitchen
Yield: one 9-inch pie
Prep Time: 15 minutes
Bake Time: 1 hour
Ingredients:
9" unbaked single pastry crust (regular or whole-wheat)
1 ½ c. sugar
¼ c. fat-free half-and-half
¾ c. Egg beaters (or 3 large eggs)
2 ½ Tbsp. instant tapioca
4 c. fresh rhubarb*, ½-inch slices
Preheat oven to 400°F. Line a 9-inch pie plate with pastry crust, trim and crimp or flue edge.
Combine final 5 ingredients (sugar through rhubarb), mix until all is coated evenly. Pour filling into prepared pie shell.
Bake for 10 minutes at 400°F. Then decrease oven temperature to 350°F and bake for an additional 40-50 minutes. Test with a knife near center (if it comes out clean, pie is done). Cool briefly on wire rack; serve warm or cold. Store leftovers in the refrigerator.
*You may use frozen, defrosted rhubarb. Make sure to dry off any moisture that comes off after defrosting. Measure frozen rhubarb after defrosting and drying; use as directed for fresh rhubarb.
And, here are my foolproof pie crust recipes. The custard pie needs only a single crust, so you could go with the healthier press-in-pan oil (or even whole wheat crust, like I used here) :) And to all you self-proclaimed bad-crustmakers out there, these recipes are so simple and easy! No need to have Pillsbury do the work for you if the real from-scratch crust tastes soooooooo much better!
Oil Pie Crust
From: the Post-Standard
Yield: one 8 or 9-inch pie crust
Prep Time: 5 minutes
Bake Time: 15 minutes
Ingredients:
1 ½ c. flour
1 tsp. sugar
½ tsp. salt
½ c. oil
2 tab. milk
Preheat oven to 425° F.
Sift flour with sugar and salt into a 8- or 9- inch pie pan. Whisk together oil and milk, pour all at once into center of dry ingredients. Mix dough with a fork until evenly moist, then press dough evenly into the pan with your fingers.
Use fork or fingers to make a design around edge. Using a fork, make air holes all around the bottom and sides of the crust. Bake for 12- 15 minutes if using as a prebaked pie crust.
_______________________________
Crisco Pie Crust
From: Grandma Mersfelder
Yield: one 8 or 9-inch pie crust
Prep Time: 10 minutes
Bake Time: 10 minutes
Ingredients: Double Crust (top and bottom):
1 1/3 c. flour 2 2/3 c. flour
½ tsp. salt 1 tsp. salt
½ c. crisco 1 c. crisco
2 - 4 tab. ice-cold water
Preheat oven to 425° F.
Sift flour with salt into a medium-size mixing bowl. Add crisco, mix with fork until shortening is in pea-size crumbs (do NOT get chunks too small).
Gradually add water, one tablespoon at a time, just until the dough holds together. Roll out to correct size for the pie pan. Gently place dough in pan, trimming edges with a knife. Using a fork, make air holes all around the bottom and sides of the crust. Extra scraps may be used to make jelly tarts or cinnamon-sugar strips.
Bake pie crust for 10-12 minutes or until golden brown. Tarts or strips take about 5-6 minutes (toaster works well).
_____________________
Whole-wheat pie crust
From: Ashley’s Kitchen
Yield: one 9-inch pie crust
Prep Time: 10 minutes
Bake Time: 10 minutes
Ingredients: Double Crust (top and bottom):
1 c. whole-wheat pastry flour 2 c. whole-wheat pastry flour
½ tsp. salt 1 tsp. salt
6 Tbsp. butter, chilled ¾ c. (12 Tbsp.) butter
2 – 4 Tbsp. ice water 4 – 8 Tbsp. ice water
Preheat oven to 425° F.
Sift flour with salt into a medium-size mixing bowl. Add butter, mix with fork until it is in pea-size crumbs (do NOT get chunks too small).
Gradually add water, one tablespoon at a time, just until the dough holds together. Roll out to correct size for the pie pan. Follow recipe directions for baking (unless recipe calls for pre-baked pie shell).
For a pre-baked crust: Gently place dough in pan, trimming edges with a knife. Using a fork, make air holes all around the bottom and sides of the crust. Extra scraps may be used to make jelly tarts or cinnamon-sugar strips.
Bake pie crust for 10-12 minutes or until golden brown. Tarts or strips take about 5-6 minutes (toaster works well).
Great meals
While perusing the overwhelming pictoral content of my thumb drive, I came across some delicious photos of meals I've made over the past few months...
Breakfast:
Buckwheat Crepes (far right and center) with strawberry syrup, Nutella, ricotta cheese, blueberry syrup, walnuts, and apple-cranberry fillings.
Custard French Toast with blueberry and strawberry syrups
Dinner:
Veracruz Chicken with parmesan-tomato-basil risotto and cheesy zucchini
And here's the entire New Year's Eve '08 snack spread:
And most recently, these I made just tonight:
Fried shrimp sandwiches with homemade tartar sauce and sweet n sour coleslaw
So, from here on out is mostly single recipes, though from time to time I may put up a whole meal with pictures :)
Recipes for all the delicious dishes above (main dishes in bold, sides in italics) coming up soon! You can also search for them on www.thistasteslikecardboard.com/tiana/ as some are recipes I've had for awhile, though the old site hasn't had a thorough update in over a year.
One more thing...
Before I finally post a recipe or two on here, I'd like to share some of my favorite sites to get recipes from:
http://http://www.cooks.com/
http://http://www.elise.com/
http://http://www.yumyum.com/
http://www.recipezaar.com/
http://http://www.foodnetwork.com/
http://www.childrensrecipes.com/
http://www.recipegoldmine.com/
http://www.toomanycooks.com/
http://recipe.aol.com/recipe/browse
http://www.thaitable.com/Thai/recipes/Pad_Thai.htm
http://www.syracuse.com/forums/recipeswap/index.ssf
Some blogs I like:
http://www.yumsugar.com/
http://winosandfoodies.typepad.com/my_weblog/food/index.html- Generally amazing recipes
http://cookiemadness.austin360blogs.com/category.aspx?q=Opinion- scroll down: TONS of yummy cookie recipes
http://rosiebakesapeaceofcake.blogspot.com/
http://http://www.calorieking.com/
http://www.stronghealth.com/services/cardiology/rehabrecovery/index.cfm
http://http://www.calorie-count.com/ (You can analyze your own recipes here too!)
Some more handy sites:
http://www.sweetnapa.com/volume-to-weight-ingredient-conversion
http://http://www.cooks.com/
http://http://www.elise.com/
http://http://www.yumyum.com/
http://www.recipezaar.com/
http://http://www.foodnetwork.com/
http://www.childrensrecipes.com/
http://www.recipegoldmine.com/
http://www.toomanycooks.com/
http://recipe.aol.com/recipe/browse
http://www.thaitable.com/Thai/recipes/Pad_Thai.htm
http://www.syracuse.com/forums/recipeswap/index.ssf
Some blogs I like:
http://www.yumsugar.com/
http://winosandfoodies.typepad.com/my_weblog/food/index.html- Generally amazing recipes
http://cookiemadness.austin360blogs.com/category.aspx?q=Opinion- scroll down: TONS of yummy cookie recipes
http://rosiebakesapeaceofcake.blogspot.com/
http://www.pieceofcakeblog.blogspot.com/
http://http://www.calorieking.com/
http://www.stronghealth.com/services/cardiology/rehabrecovery/index.cfm
http://http://www.calorie-count.com/ (You can analyze your own recipes here too!)
Some more handy sites:
http://www.sweetnapa.com/volume-to-weight-ingredient-conversion
Its been awhile
Yeah... title says it all. Over two weeks I believe :P
Oh well- I never said I was going to be consistent with this. See, the problem with my attempting to document my cooking experiences is that I go on spurts- of trying new recipes, of clipping out recipes from the paper, of organizing said recipes... and last of all is finally typing up/editing in my computer whatever recipes I have recently made (and adding the lovely photos to go along with them :)
So, I think from now on I will just post things up here as I type them, not as I make them (this means the recipes up here will be a few weeks old until I catch up). And if I'm really on the ball with my camera, I can upload the pix a day or two after making something then post the recipe later ;)
Oh well- I never said I was going to be consistent with this. See, the problem with my attempting to document my cooking experiences is that I go on spurts- of trying new recipes, of clipping out recipes from the paper, of organizing said recipes... and last of all is finally typing up/editing in my computer whatever recipes I have recently made (and adding the lovely photos to go along with them :)
So, I think from now on I will just post things up here as I type them, not as I make them (this means the recipes up here will be a few weeks old until I catch up). And if I'm really on the ball with my camera, I can upload the pix a day or two after making something then post the recipe later ;)
Thursday, March 27, 2008
Mom
Finally scrounged up a pic of my dear mother :)
This was taken with my cell camera, which normally has really crap resolution but actually came out pretty well this time. Here Mim is depicted in her natural state, with her favorite substitute for human interaction (THE laptop) and of course Wiley, our beloved "genetic experiment" of a dog. Haha. Dont even ask about that one... another one of my dad's far-fetched ideas. And for the record, other than being a "hash slinger" in his college days, my dad has rarely cooked, and so at home he mainly occupies the position of "taste tester"- a noble and neccesary occupation :)
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