1 box instant sugar-free/fat-free pudding (vanilla or butterscotch are particularly good)
1.5 cups almond milk
1 cup canned pumpkin
pumpkin pie spices of your choosing: nutmeg, allspice, cloves, cinnamon, ginger, etc...
Whisk milk and pudding mix. Allow to set. Mix in pumpkin and spices, chill. Four servings.
Monday, December 26, 2011
Saturday, December 10, 2011
Cinnamon Raisin Bread, Bread Machine Recipe
1 cup water
2 tablespoons room temperature butter (I happened to use salted)
3 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoon cinnamon
(dash nutmeg and ground ginger)
3 cups flour (I used 1 1/2 C Pillsbury all purpose and 1 1/2 C King Arthur unbleached bread flour)
2 1/2 teaspoons active dry yeast
3/4 cup raisins, soaked in hot water and drained before using
The recipe makes a 1.5 lb loaf. I accidentally pressed the 2 lb loaf setting on my Cuisinart bread maker, though, and the result was perfect. Nice rise. Light texture, but not too aerated. Soft. Slightly chewy crust. Excellent recipe.
In a Cuisinart, add ingredients in the order listed, but reserve the raisins to add separately when the add-in beeps sound.
2 tablespoons room temperature butter (I happened to use salted)
3 tablespoons sugar
1 1/2 teaspoons salt
2 teaspoon cinnamon
(dash nutmeg and ground ginger)
3 cups flour (I used 1 1/2 C Pillsbury all purpose and 1 1/2 C King Arthur unbleached bread flour)
2 1/2 teaspoons active dry yeast
3/4 cup raisins, soaked in hot water and drained before using
The recipe makes a 1.5 lb loaf. I accidentally pressed the 2 lb loaf setting on my Cuisinart bread maker, though, and the result was perfect. Nice rise. Light texture, but not too aerated. Soft. Slightly chewy crust. Excellent recipe.
In a Cuisinart, add ingredients in the order listed, but reserve the raisins to add separately when the add-in beeps sound.
Thursday, December 01, 2011
Xi'an Famous Foods Copycat Cumin Lamb
Ingredients
yield: 2 to 3
12 oz. lamb shoulder, cut into 1/4 inch cubes, trimmed of most excess fat and gristle
Neutral oil, for marinade and cooking
4 tablespoons cumin seeds, toasted till fragrant, divided
3 garlic cloves, roughly chopped
2 tablespoons soy sauce
1 tablespoon Chinese rice wine, or dry sherry
1 small onion, cut into short, thin slices
3 scallions, thinly sliced
2 jalapeños (or other green chiles), stemmed, seeded, and chopped
Fresh cilantro, roughly chopped, for garnish if desired
Procedures
1
Combine lamb, 1 tablespoon of oil, 3 tablespoons of the cumin seeds, garlic, soy sauce, and rice wine in a bowl. Let the lamb marinate while you prep your other ingredients, or up to half an hour.
2
Heat a wok or a large, heavy skillet on high and pour in enough oil to thinly cover the bottom. When very hot, add the lamb in one layer. Let it sear well on one side, then brown on all sides. After the initial sear, keep the lamb moving. Burnt cumin is nasty stuff.
3
Add the onions and a pinch of salt while scraping up any browned bits. When the onions have developed some color, add enough water to go halfway up the lamb. Bring it to a boil, then reduce it to a moderate simmer. Simmer till the lamb is tender, adding more water as needed when things are looking too dry.
4
When the lamb is mostly tender and the pan is mostly dry, add the scallions, jalapeños, and the rest of the cumin. Stir often until the jalapeños are softened but still bright green. Add salt, sugar, or soy sauce if needed, and cilantro if using. Serve over rice or noodles, or in a crusty bun.
http://www.seriouseats.com/recipes/2010/05/lamb-cumin-chiles-recipe.html
yield: 2 to 3
12 oz. lamb shoulder, cut into 1/4 inch cubes, trimmed of most excess fat and gristle
Neutral oil, for marinade and cooking
4 tablespoons cumin seeds, toasted till fragrant, divided
3 garlic cloves, roughly chopped
2 tablespoons soy sauce
1 tablespoon Chinese rice wine, or dry sherry
1 small onion, cut into short, thin slices
3 scallions, thinly sliced
2 jalapeños (or other green chiles), stemmed, seeded, and chopped
Fresh cilantro, roughly chopped, for garnish if desired
Procedures
1
Combine lamb, 1 tablespoon of oil, 3 tablespoons of the cumin seeds, garlic, soy sauce, and rice wine in a bowl. Let the lamb marinate while you prep your other ingredients, or up to half an hour.
2
Heat a wok or a large, heavy skillet on high and pour in enough oil to thinly cover the bottom. When very hot, add the lamb in one layer. Let it sear well on one side, then brown on all sides. After the initial sear, keep the lamb moving. Burnt cumin is nasty stuff.
3
Add the onions and a pinch of salt while scraping up any browned bits. When the onions have developed some color, add enough water to go halfway up the lamb. Bring it to a boil, then reduce it to a moderate simmer. Simmer till the lamb is tender, adding more water as needed when things are looking too dry.
4
When the lamb is mostly tender and the pan is mostly dry, add the scallions, jalapeños, and the rest of the cumin. Stir often until the jalapeños are softened but still bright green. Add salt, sugar, or soy sauce if needed, and cilantro if using. Serve over rice or noodles, or in a crusty bun.
http://www.seriouseats.com/recipes/2010/05/lamb-cumin-chiles-recipe.html
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