Felicity's Chocolate Chip Cookies

This was a great article about CC cookies. http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/apr/25/how-to-cook-perfect-chocolate-chip-cookies 120g salted butter, at room temperature 75g light brown sugar 75g granulated sugar ½ tsp vanilla extract 1 egg 240g plain flour ½ tsp bicarbonate of soda 170g dark chocolate, roughly chopped Sea salt flakes (optional) 1. Using a wooden spoon, or (even better) a food mixer, beat together the butter and sugars until just combined. Add the vanilla extract, then the egg, and beat in well. 2. Sift together the flour and bicarbonate of soda, then use a spoon to add to the mixture, stirring until it just comes together into a dough. Fold in the chocolate pieces, then chill overnight, or for up to 72 hours. 3. Preheat the oven to 180C. Line two baking trays with greaseproof paper, and divide the mixture into golf-ball sized rounds, spacing them well apart. Bake for about 15 minutes, until golden, but not browned. 4. Sprinkle lightly with sea salt if using, and allow to cool on the tray for a couple of minutes, before moving to a wire rack to cool completely – or scoffing immediately.

French Apple Tart

This is delicious, from my friend Maren. http://www.foodnetwork.com/recipes/ina-garten/french-apple-tart-recipe/index.html

14 Carat Cake

From my friend, Lori's, blog. She brought us a large slice to try, to celebrate HER birthday. Gotta love friends like that! http://tblondonlori.blogspot.com/2011/09/14-karat-cake-and-frosting.html

Pizza Dough

http://allrecipes.com/Recipe/New-York-Italian-Pizza-Dough/Detail.aspx

I don't know how anyone could possibly use this recipe as written--the dough is far too sticky, not even dough, in my opinion. (But I used all purpose flour--maybe that makes a difference.) Anyway, I added almost twice as much flour as called for, gradually, using the Bosch mixer, until the dough cleared the sides of the bowl but still stuck to the bottom. I kneaded it with the mixer for about ten minutes and it created a very stretchy, sticky dough.

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OK, here is the post-dinner report: This pizza was absolutely amazing. We had Jill and Wendell over for Henry's birthday dinner and everyone got to make their own pizza. It's tricky to stretch out the dough, and you want it the thinner the better, in my opinion. I heated up my pizza stone for half an hour in a preheated 500 degree oven. According to Peter Reinhardt you want to bake your pizza at the highest temperature you can so that the crust bakes in the same amount of time as the cheese melts and caramelizes. Jill is a sushi chef and has worked in the restaurant business for a long time and said this was the best pizza she had had in a very long time. Wendell is also a discriminating eater and just said he was very, very happy. Henry is particular about his pizza and was also extremely impressed, especially with the crust.

I find it very difficult to get the pizza onto the stone so this time I cut circles of parchment paper the same size as the stone and people spread out their dough and made their pizzas right on the paper which was easy to slide onto the stone. I made my dough extremely thin. Here is what I put on my pizza and I want to make it exactly like this every time because it was so good:

--Garlic butter around the edges of the dough.

--Thin layer of pizza sauce (purchased from a local pizzeria).

--Sliced fresh mushrooms.

--Fresh baby spinach.

--Dabs of homemade pesto.

--Marinated artichoke hearts.

--Dabs of feta cheese.

--Mozzarella cheese.

--Hormel turkey pepperoni.

--Slices of red bell pepper.

--Fresh parmesan cheese.

--Greek olives.

Baked at 500 degrees for ten minutes.

Shepherd's Pie

This one's for you, Julia.   http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe/index.html

Ciabatta Poolish

Here is the recipe I found online. http://theyumblog.wordpress.com/2008/11/18/peter-reinharts-poolish-ciabatta/   My daughter's teacher got it from Peter Rienhart's The Bread Baker's Apprentice. http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688

Italian Bread

I made this Italian bread the other night and it was really good. I baked it at 450 for 25-30 minutes and misted it with water before baking, and two more times at 3 minute intervals, and the crust came out nice and crisp. I'm still planning to try the amazing Ciabatta Poolish that my daughter's cooking teacher makes.   http://allrecipes.com/Recipe/Mama-Ds-Italian-Bread/Detail.aspx

Meat Loaf for Sam

I skimmed a few recipes for basic information, then created this one. We used to stockpile Pepperidge Farm goldfish crackers but Sam doesn't eat them as much any more, so here's a way to use them.

3 lbs. ground beef
2 eggs
1 bag parmesan goldfish crackers
3 tbsp. milk
Ketchup
Spicy brown mustard
1 pkg. dry onion soup mix
Mrs. Dash
Garlic powder
Black pepper

I didn't add any salt because of the crackers; hopefully that will be o.k.

Smash the crackers and mix everything together. Pat into a loaf pan (or Pyrex bowl like I used). Spread the top with ketchup. Bake at 350 for an hour. (?)

Sugar Cookies

I found this on simplyrecipes.com and made the following alterations [in brackets]. Delicious. (Especially the dough!)   3 cups flour 1 cup granulated sugar 1 1/2 tsp baking powder 1/2 tsp salt 1 cup soft butter 1 egg, slightly beaten [flax seed egg substitute] 3 tbsp cream [sour cream] 1 tsp vanilla (can substitute almond extract) [zest of one lemon]   Chill. Roll 1/4 thick and cut out cookies. Bake on ungreased sheet at 400 for 5-8 minutes just until edges are slightly brown.   The lemon zest and sour cream made these so good! (I don't keep real cream on hand.)

A Keeper Mac & Cheese

(Click on recipe image to enlarge it.)   Finally, a homemade mac and cheese that works! As Julia says, "It helps to follow a recipe." This is from Rachael Ray Top 30 30-Minute Meals: Kid Food. The amount of cayenne pepper scared me, especially since this is supposedly a kids' cookbook, but it was delicious. There was definitely a kick, but not too much. FYI the chicken and broccoli are optional.   Thank you, Rachael Ray!

Lembas Bread

One small bite is enough to fill a grown man! http://recipes.sparkpeople.com/recipe-detail.asp?recipe=267358

UPDATE: This recipe was terrible! Don't use it! Just use the scone recipe from this blog.

Broccoli Salad

I really like this salad but I make it differently every time. When looking for a recipe to post as a "keeper", this one from simplyrecipes.com looked just right. The author doesn't like the taste of raw broccoli so she recommends blanching it for one minute.   http://simplyrecipes.com/recipes/broccoli_salad/   1 teaspoon salt 5-6 cups fresh broccoli florets (about 1 pound of florets) 1/2 cup toasted slivered almonds 1/2 cup cooked, crumbled bacon 1/4 cup of red onion, chopped [optional] 1 cup of frozen peas, thawed (or fresh peas if you can get them) 1 cup mayonnaise [I used reduced fat] 2 tablespoons apple cider vinegar 1/4 cup honey Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain. Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving. Serves 4 to 6.

Thai Broccoli Salad

This sounds great. I'm going to try making it with soynut butter since my son is allergic to peanuts.   1/4 cup creamy or chunky peanut butter 2 tablespoons white sugar 1-1/2 tablespoons hot water 1 tablespoon lime juice 1 tablespoon light soy sauce 1-1/2 teaspoons dark sesame oil 1/4 teaspoon red pepper flakes 2 tablespoons vegetable oil 3 cups fresh broccoli florets 1/2 cup chopped red bell pepper 1/4 cup sliced green onions 1 clove garlic, crushed   Combine peanut butter, sugar, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended; set aside.   Heat vegetable oil in large skillet over medium-high heat. Add broccoli, red pepper, green onions and garlic. Stir-fry 3 to 4 minutes until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture. Serve warm or at room temperature. From cooks.com

Green Chile Cheese Bread

This is basically anadama bread but with sugar instead of molasses, plus two eggs, chiles and cheese. The cornmeal mush seems to give the bread an incredible moistness, and this bread makes the best toast ever!   1/2 cup cornmeal 1 1/2 cups water 1 cup water 2 eggs 1/2 cup sugar 1 teaspoon salt 2 tbsp. oil 1 pkg. yeast 1 4-ounce can diced green chiles 3 cups shredded cheese 4-7 cups flour   Simmer cornmeal in 1 1/2 cups water in a saucepan until it becomes thick and starts to bubble. Pour it into a mixing bowl and add 1 cup water, the sugar, and salt. When it is cool enough, add yeast. When yeast starts to bubble, mix in eggs, oil, and green chiles. Add enough flour to make a sticky dough, stir in cheese, add enough flour to make a workable dough and knead it on a floured board for ten minutes. Let rise in an oiled bowl until double, then punch down, put in loaf pans. (This makes two loaves or 1 loaf and 18 muffin-tin rolls.) Let rise again until double, then bake in preheated 375 degree oven for 30-45 minutes. (My bread bakes much faster than most recipes say, so 30 minutes works for me.)   For rolls, put balls of dough in greased muffin tins, let rise, and bake at 375 for about 12 minutes.   For Pepperoni & Cheese Bread: Use 1 pkg. diced Hormel turkey pepperoni and 3 cups cheddar cheese.   For Sausage & Cheese Bread: Use drained crumbled cooked breakfast sausage and 3 cups cheddar cheese.

Pan Fried Chinese Dumplings (Potstickers)

(Click on recipe image to enlarge it.)   From Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads. These were a huge hit tonight! I am so grateful that Ms. Lin includes instructions on using a pasta machine to roll out the dumpling wrappers, since I have a new pasta machine and rolling out the wrappers is the trickiest part. This recipe was perfect--everything worked out as promised.   P.S. I left out the ginger and no one was the wiser.

Cinnamon Swirl Raisin Bread

From The Loaf and Ladle Cookbook. They didn't specify amounts of cinnamon sugar to go inside; I thought I used a lot but the cinnamon and sugar flavor wasn't strong and the swirl design wasn't very clear. Next time I'll try brown sugar and use more cinnamon. The softened raisins (I used golden) were really delicious. I was surprised at the baking instructions (no second rising) but the technique worked great. Update: I baked it for 15 minutes at 325 but only 15-20 minutes at 375. My breads take a lot less time than the Loaf & Ladle recipes specify.

Kettle Corn

http://www.ehow.com/how_2242252_kettle-corn-home.html   Whirly-Pop Stovetop Popcorn Popper 1/4 cup popcorn kernels 3 tbsp. oil 1/4 cup white sugar kosher salt

Kerry's Molasses Oatmeal Bread

1 package active dry yeast 1 cup quick-cooking oats 3 cups flour 1 teaspoon salt 1/2 cup molasses 2 tablespoons oil 1 1/4 cups plus 1 tablespoon warm water From my friend Kerry in Connecticut. Makes one 1.5 pound loaf.

Japanese Steak House Vegetables

We like the vegetables at the Teppanaki Japanese Steak houses where they cook in front of you. Here is our home approximation: zucchini, peeled and cut into little short pieces (the size of tootsie rolls or a little bigger) olive oil 1/2 an onion, sliced mushrooms, if you have them fresh bean sprouts Kikkoman reduced sodium soy sauce Mrs. Dash sesame seeds real butter Heat the oil and saute the onion for a few minutes. Add the zucchini and stir fry until almost done. Add a few shakes of Mrs. Dash, add the mushrooms, saute for a few minutes, add a couple tablespoons of real butter; when it melts stir in the bean sprouts, cook until just softened, season with a few dashes of soy sauce and sesame seeds. Serve with rice and a protein.

Western Beef & Rice Casserole

Adapted from The New York Times Cookbook, 1961. This is one of my husband's old favorites. 1 cup pitted ripe olives [I use a whole can] 1 pound ground beef 2 tablespoons oil 1/2 cup chopped onion 1 cup sliced celery [or a couple dashes of celery seed] 1/4 cup chopped green pepper [I use a whole one, chopped] 1 cup raw rice 2 1/2 cups canned tomatoes [chopped or crushed] 1 cup water 2 teaspoons salt [I use 2 tbsp. chicken bouillon instead] 2 or 3 teaspoons chili powder 1/4 teaspoon freshly ground black pepper 1/2 teaspoon Worcestershire sauce Cut olives into large pieces. Brown beef in oil. Remove meat from pan and add the onion, celery, green pepper and rice. Cook, stirring, until browned. Add remaining ingredients and bring to a boil. Cover, turn heat to low, and simmer for 20 minutes or until rice is done.

Anadama Bread

(Click on recipe image to enlarge it.)

This is the best bread I have ever made! Very light and slightly sweet. YUM! This recipe made for four regular sized loaves. I made two regular, one round , and eight baby loaves (baby loaf pan is like a muffin pan with 8 loaf-shaped openings). The photo is of a baby loaf. I baked the baby loaves for 12 minutes, the round for 25, and the regular for 30. The recipe says 45 but that seems way too long. I have black pans--maybe that has something to do with it.

Mexican Rice

This is from The Food Nanny Rescues Dinner. You can make it a one-dish meal if you add small chunks of chicken, the way my daughter likes it.   1 tbsp. butter 1 tbsp. canola oil 1/4 cup chopped onion 3 to 4 garlic cloves, minced [I use two cloves] 1 1/2 cups uncooked long grain white rice 1 vine-ripened tomato, diced 3 cups chicken broth [I use 3 cups water + bouillon] 1 tsp. salt [I omit because bouillon is salty]   Heat the butter and oil in a medium saucepan over medium heat. Add the onion and garlic and cook and stir until the onion is soft; be careful to avoid burning. Add the rice and stir until the rice browns a bit. Stir in the tomato, broth, and salt. Bring to a boil, cover, and decrease the heat to very low. Simmer 15 to 20 minutes and serve immediately.

Light & Delicious Fettuccine Alfredo

I tried out my new pasta machine for the first time today, and but was not excited when my daughter suggested I use it to make fettuccine alfredo. It's usually so heavy and it feels like it's going straight to my arteries. Then she suggested we use Rachel Ray's recipe from her Top 30 30-Minute Meals/Kid Food book, so we did. I altered the recipe by adding some fresh garlic, and used 1 can of evaporated milk instead of cream. My daughter was thrilled with the results, and so was I. The noodles were fresh, light and wonderful.   Rachel Ray's Fettuccine all'Alfredo   1 package (12 ounces) egg linguine [1 batch homemade egg linguine] [1 clove garlic, crushed] 3 tablespoons butter 1 cup heavy cream or half-and-half [1 can evaporated milk] 1 cup grated Parmigiano Reggiano cheese 1/4 teaspoon freshly grated or ground nutmeg Coarse salt and freshly ground black pepper, to taste   Bring salted water to a rolling boil for your pasta and cook to package directions. Drain well.   Preheat a large skillet over medium heat, add butter and melt. [Add crushed garlic to melted butter and cook for one minute.] Add cream or half-and-half, and stirring constantly, add cheese and cook, 1 minute. Season with nutmeg, a pinch of salt, and pepper. Turn off heat and add drained pasta to the skillet, tossing until pasta is evenly coated. Adjust seasonings and serve with green salad on the side.

Cowboy Caviar

Everybody who comes over loves this. Serve with tortilla chips, in burritos or on burgers. Half a bag of frozen corn, straight from bag 1-2 ripe avocados, chopped 2-3 tomatoes, chopped Juice of half a lemon or lime Fresh black pepper Kosher salt Hot sauce Sliced green onion (optional) Mix everything together, season to taste.

Simple Homestyle Curry

(Click on recipe image to enlarge it.)

I got this recipe from my friend Bill in Sweden, who got it from this book, 50 Great Curries of India. http://www.amazon.com/Great-Curries-India-Camellia-Panjabi/dp/1906868115/ref=wl_it_dp_o?ie=UTF8&coliid=I25F2YS1S6S5IP&colid=1RPS5O8967NDA I cooked the onions too long and ended up burning them a little, and forgot to put salt in before I added the chicken, so the sauce tasted like burned onions! Thankfully, I was able to redeem it by adding salt, a little sugar, and a can of Trader Joe's light coconut milk, and it turned out delicious. Next time I try this, I look forward to getting the onions right.

Beef Curry Puffs

(Click on recipe image to enlarge it.) These are really delicious. I'm not an expert with pastry so it was a little difficult to handle; next time I might use purchased pie crust. The extra filling is good with rice.

Ina Garten's Garlic String Beans

These are easy, delicious, and crowd-pleasing. I used Trader Joe's frozen baby string beans. 1 1/2 pounds French string beans, both ends removed Kosher salt 2 tablespoons unsalted butter 1 tablespoon good olive oil 2 to 3 garlic cloves, sliced Freshly ground black pepper Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside. Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve. http://www.foodnetwork.com/recipes/ina-garten/string-beans-with-garlic-recipe/index.html

Microwave Caramel Corn

Everyone I've shared this with can't believe how good it is. And it is so easy. You can control the calories by using more popcorn for the same amount of caramel. I use this on two batches of air-popped corn.   1/4 cup real butter 1/2 cup brown sugar 1/4 cup white corn syrup 1/4 tsp. baking soda 1/2 tsp. vanilla salt   Pop the popcorn and pour into a large bowl. (Most of the unpopped kernels should sink to the bottom.) Transfer the popcorn into a clean paper (yes, I said PAPER) grocery bag, making sure to leave the unpopped kernels behind. Discard unpopped kernels.   Place butter, sugar, and syrup into a glass or Pyrex microwave-safe mixing bowl. Microwave on High for a total of 3 minutes, stopping to stir after each minute. Remove caramel from microwave and stir in soda and vanilla. Pour caramel over popcorn in paper bag, stirring with a long wooden spoon to coat the popcorn. (Be careful—caramel is very hot.)   Fold down the top of the bag and put the whole thing back into the microwave. Microwave on High for a total of 45 seconds, removing and stirring every 15 seconds. (Watch carefully as this can have a tendency to burn.) Sprinkle with salt (I like kosher salt). Pour into a large serving bowl and eat it all before the kids get home!! (If you want to store it, wait for it to cool completely before storing in a ziploc bag.)

Korean BBQ Beef

I got this here: http://bbq.about.com/od/marinaderecipes/r/ble30921b.htm This is easy and absolutely delicious. Boil leftover marinade for about 5 minutes to serve over rice. I usually double this. 1/3 cup soy sauce (I use Kikkoman Reduced Sodium) 1/4 cup green onion, cut into pieces 2 tablespoons brown sugar 1 1/2 tablespoons red wine vinegar 1 1/2 tablespoons olive oil 1 tablespoon sesame oil 1 clove garlic, minced 1 teaspoon black pepper Optional: Add a dash of liquid smoke if you are using the George Foreman Combine all ingredients and mix until sugar is completely dissolved. Pour over beef and marinate for 2-5 hours, but I have done it for less time if I'm in a hurry. I like to use "flap meat" that people in my area use for carne asada; I don't know what it would be called elsewhere, but it's very thin and messy-looking when raw and really tender when cooked.

Cranberry Orange Cookies

I came up with these when I decided to stop eating chocolate for a while. Just make the chocolate chip cookies (recipe below) but use Craisins and the zest of one orange instead of chocolate chips. Divine!

Chocolate Chip Cookies

I spent a month perfecting these. People ask for them. 2 sticks butter 1 cup brown sugar 1 cup white sugar 2 eggs (or flax-seed egg substitute*) 1 teaspoon vanilla 2.5 to 3 cups sifted flour (lightly spoon into cup; level with knife) 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt 1 cup chocolate chips A couple of handfuls of oatmeal (optional) Preheat oven to 350. Cream butter and sugars. Stir in eggs and vanilla. Add flour, soda, powder, salt, and chocolate chips. Add oatmeal if desired. Using cookie scoop if possible, scoop onto baking sheet and bake for 8-11 minutes. Don't overbake. If they are too flat or greasy, add a little more flour. (I usually start with 2.75 cups and bake one cookie, then if it's too flat I add a little more flour and bake another one, doing this until it is the consistency I like.) *I use a homemade egg substitute made of ground flax seeds. For each egg, put 1 tbsp. ground flax seed with 3 tbsp. water in a microwave safe bowl and heat for about 30 seconds. Stir, and as it cools it will be the consistency of beaten eggs. Now you can eat the dough raw without worry! (Unless you have a rare flax seed allergy....) The ground flax from Costco is great (flaxusa.com). I keep it in the freezer as once it's ground it is perishable.

Teriyaki Salmon

I'm not kidding, I got this recipe from a real Japanese friend from Japan! Mix equal parts maple syrup and soy sauce and pour over salmon for half an hour. Grill, basting regularly with the sauce. I have done this on the outdoor grill or the George Foreman. I use cheap generic "pancake syrup", Kikkoman Reduced Sodium soy sauce, and Costco salmon. This is our standard meal for company. Serve with rice and a green vegetable. It is awesome!

Brazilian Black Bean Soup

2 tbsp. olive oil 1 medium onion, chopped 1 or 2 carrots, chopped 1 or 2 ribs celery, chopped 4 cloves garlic, chopped 2 cans black beans, rinsed and drained 1 can black beans, pureed in blender ½  tsp. cumin ½  tsp. ground coriander ¼ - ½ tsp. cayenne pepper 2 Knorr vegetable bouillon cubes Salt to taste 4 cups water Chopped cooked ham or bacon (optional) Sour cream (optional) Lime wedges (optional)   In a soup pot, sauté onion in olive oil until it is getting soft. Add carrots, celery, and garlic and sauté for a few more minutes, being careful not to brown the garlic. Add the water, bouillon cubes, and spices (but not the salt) and simmer until vegetables are completely soft. Stir in the whole and pureed beans, and taste the soup to see if it needs salt or more of any other seasoning. Put out little bowls of ham or bacon, lime wedges, and sour cream and let people put what they want in their soup. One of the recipes has you squeeze lime juice into it but I haven't tried that yet.   I developed this from some recipes I found on the internet that called for more stuff (like cloves, green pepper, sherry, etc.) but I just used the things I like and I really liked how this turned out. I used enough cayenne pepper to give it a nice kick. The other recipes also used larger quantities of the spices.   You can use chicken bouillon but since I'm feeding a vegetarian I use the vegetable stuff and it is delicious. You have to get the Knorr brand. There might be other good brands but I know this one is good so I'm sticking with it.

Vegetarian Dirty Rice

I developed this recipe for a friend who is vegetarian (dirty rice normally contains chicken livers and gizzards--ew) based on Paul Prudhomme's recipe (which calls for TWO TEASPOONS of cayenne pepper! I don't think so!) and one I found on allrecipes.com.

2 tbsp. olive oil
1 onion, finely chopped
1 green pepper, finely chopped
3 cloves garlic
2 cups uncooked white rice
2 Knorr vegetable bouillon cubes dissolved in 4 cups water
1/4 tsp. ground black pepper
1/4 tsp. cayenne pepper
1/4 tsp. dry mustard
1/4 tsp. paprika
1/4 tsp. cumin
1/4 tsp. thyme
salt to taste (didn't need much or any because of bouillon)
1 tomato, chopped (optional)

Saute onions and green pepper in oil until onions begin to brown. Add garlic and saute for a minute or so. Stir in rice until grains are coated with oil. Add bouillon-water, spices, tomato (if using), bring to a boil, then reduce heat to simmer. Cover and cook about 20 minutes, until rice has absorbed liquid.

Amazing Spicy Grilled Shrimp

(based on allrecipes.com) 1/3 cup olive oil 1/4 cup sesame oil 1/4 cup chopped fresh parsley 2 tablespoons hot sauce 2 tablespoons minced garlic 1 tablespoon ketchup 1 tablespoon Asian chile paste 1 teaspoon salt 1 teaspoon black pepper 3 tablespoons lemon juice 2 pounds large shrimp, peeled and deveined wooden skewers, soaked in water Instead of the hot sauce and chili paste, I just used 2 tablespoons of Sriracha sauce. Mix all marinade ingredients and marinate shrimp for two hours, thread onto skewers and grill. I just grilled them for one minute on the George Foreman and they came out great.

Curried Pumpkin Soup

I developed this recipe from a few I found on mom-mom.com. I used coconut milk and I thought it was delicious that way. Since I made this soup for my friend who is vegetarian, I used Knorr vegetable bouillon cubes, which are fabulous, but chicken would work just as well. 2 tbsp. olive oil 1 onion, chopped 2 cloves garlic, chopped 2 stalks celery, chopped 5 cups water 3 Knorr vegetable bouillon cubes 2 tsp. curry powder 1 29-ounce can pumpkin Freshly ground Black pepper Salt to taste (I didn't use any—bouillon cubes were salty enough) 1 14-oz. can coconut milk, evaporated milk, or cream Dash of cayenne pepper (optional) Dash of hot sauce (optional) Saute onion, celery, and garlic in olive oil. Add water and bouillon cubes and simmer until vegetables are totally soft. Add remaining ingredients, puree in blender in batches (or use hand blender if you have one), return to pot.

Sushi Ingredients

My friend, Jill, who is a sushi chef, went shopping with me today at Mitsuwa Marketplace and we bought these ingredients for sushi. The only thing left to buy is avocado and tuna. I already have short grain rice, rice vinegar, sugar, and salt. We will make California rolls, inari sushi, and spicy tuna rolls. YUM!

Mireya's Stir-Fry

The second time I ever saw my now very close friend Mireya, she was making this for dinner and she had made so much that she kindly sent me home with enough marinated meat and cut up vegetables for me to feed my own family. It was so good, the kids said it was their favorite stir fry. So now it's called "Mireya's Stir Fry". (Ironically, she hasn't made it since then and asks me for the recipe, which she told me over the phone as I wrote it down.) She got this recipe from her mother-in-law.

Sirloin tri-tip (Costco) partly frozen to make it easy to slice in small strips
2-3 tbsp. soy sauce
2 tbsp. corn starch
2 tbsp. oil
about 1 tbsp. fresh ginger (optional)
freshly ground black pepper

Slice the meat and marinate it in soy sauce, corn starch, oil, ginger, and black pepper for at least half an hour.

Wash and cut a combination of vegetables into bite-sized pieces. She did:
Broccoli
Asparagus
Red pepper
mushrooms
carrots
onion
garlic
gingerroot (optional)

Mix up the sauce. This is my version because I like a lot of sauce:
1 c. chicken broth (hot water mixed with bouillon is fine)
1-2 tbsp. oyster sauce
3 tbsp. soy sauce
1/2 tsp. sugar
2 tbsp. corn starch
1 tsp. sesame oil

Stir fry the meat in some oil and cook until barely done. Remove from pan and set aside. Stir fry the vegetables in some oil in order starting with the ones that take the longest time to cook. I start with carrots and onions. When vegetables are just about done, add the meat, then the sauce, and cook a few minutes until the sauce is thickened. Serve over rice.

Rhubarb Bars

This is from my ward cookbook. Crust: 1/2 c. butter 5 tbsp. powdered sugar 1 c. flour Filling (mix all together): 2 well-beaten eggs 1 1/2 c. sugar 1/4 c. flour Dash of salt 2 c. chopped rhubarb 3/4 tsp. baking powder Mix together first three ingredients as you would pie crust and press into 9x13 pan. Bake at 350 for 15 minutes or until caramel color (I baked it for 10). Pour filling into pan. Bake for 30-35 minutes at 350. Crust will form on top. Cut into bars. Good with ice cream!

Vegetable & Beef Lo Mein

I was at the mall yesterday and saw a Mongolian BBQ place that looked and smelled so good, it inspired me today. I used the vegetables I had on hand so you can use whatever you have. olive oil half an onion, sliced 3 cloves garlic, chopped carrots cut in matchstick size pieces sliced fresh mushrooms 1 zucchini cut in small pieces leftover carne asada cut in strips (this is theoretically Mexican but it tasted wonderful in this dish!) 1 package thin Asian rice noodles, cooked/drained according to pkg directions Teriyaki sauce (I used "Soy Vay Veri Veri Teriyaki) Just saute the vegetables in olive oil, starting with the ones that take the longest to cook, until cooked to your liking, then add the leftover meat, then the noodles, then season with a few dashes of the teriyaki sauce. I didn't use much sauce because it's pretty sweet. My girls went ga-ga over this when they got home tonight.

Caramel Apple Dip

¾ cup brown sugar
6 tablespoons (3/4 stick) real butter (I use less)
1 teaspoon vanilla
¼ teaspoon salt (I don’t use, doesn’t seem necessary with salted butter)
1 8-ounce package cream cheese, softened and at room temperature
Granny Smith apples

Microwave brown sugar and butter on high 1 minute at a time, up to 3 minutes (but maybe less—watch it carefully) until bubbly and mixed. While caramel is still warm, blend in vanilla, salt, and cream cheese until smooth. Serve with sliced apples for dipping. Also good with salted pretzels.

Carne Asada

I got this recipe from my friend Kris and it turned out amazing! It was tender, and my beef is never tender. I sliced it across the grain and served it with flour tortillas, sour cream, cheese, tomatoes, avocado, and shredded lettuce. The half jalapeno gave some flavor but wasn't hot at all....I might try the whole one next time.   4 garlic cloves, minced 1 jalapeno, minced [I used half; make sure to use gloves and remove all seeds and membrane] 1 large handful fresh cilantro leaves, finely chopped [didn't use] Kosher salt and freshly ground black pepper 2 limes, juiced 1 orange, juiced 2 tablespoons white vinegar [I might use less next time...kids said it was a little sour] 1/2 cup olive oil Put 2-3 lbs of thinly sliced beef in a ziplock back with the marinade above. [I used "flap meat" recommended by my butcher, and grilled it on outdoor gas grill, just a couple of minutes per side.]

Artichoke Chicken

I haven't tried this yet but wanted to post it here so I remember it.

1 (15 ounce) can artichoke hearts, drained and chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Tater Tot Casserole

Preheat oven to 350. Brown 1 lb. ground beef (or less), drain off fat. Mix with 1 can cream of mushroom soup, 1 soup can full of milk, a dash or two of onion powder, garlic powder, and black pepper. Stir in some sour cream if you'd like. Pour mixture into a 9x13 baking pan, layer tater tots all across the top. Top with shredded cheddar cheese. Cover with foil and bake for 30 minutes. Then remove foil and bake for another 5 minutes to melt the cheese.

Twice-Baked Potatoes

http://thepioneerwoman.com/cooking/2007/07/twice_baked_pot/

Red Pepper-Stuffed Herb Chicken

This is really delicious; even my pickiest eater likes it. 1 tbsp. olive oil 1 onion, chopped 2 red bell peppers, cut into strips 2 cloves garlic, pressed salt and pepper to taste 1/2 tsp. oregano 1/2 tsp. basil 1/4 c. feta cheese 4 chicken breasts (with skin and bone) 1/4 c. white grape juice with a splash of vinegar [or Capri Sun juice] 1 tbsp. butter Preheat oven to 425. In a skillet, heat the olive oil, add the onion, pepper, garlic, salt and pepper, and herbs and cook until onion is translucent and peppers are soft. Let cool. When cooled, add the cheese, tossing well to distribute. In the meantime, prepare chicken. Loosen the skin of the chicken and stuff 1/4 of the mixture in between skin and flesh. Sprinkle the tops of the chicken with salt and pepper, and place in a metal baking dish. Roast chicken for about 30 to 40 minutes or until chicken juices run clear when pierced with a fork. Remove the chicken from the pan and keep warm. Heat the pan on the stovetop, about medium-high heat. Add the white grape juice and, using a wire whisk, get all the browned goodies up off the bottom of the pan, whisking as you go. Let the pan juices reduce to about half. Remove from heat, add the butter, whisk well, and serve over the top of the chicken. From Saving Dinner the Low Carb Way by Leanne Ely, p. 67

Chicken Enchilada Casserole

2 cans cream of chicken soup (or 1 each of c of c, c of m) 4 cups shredded cooked chicken 2 4-oz. cans diced green chilies 1 soup can milk 1 cup sour cream 1 cup sliced black olives 1 dozen tortillas, torn into large pieces 1 cup shredded cheese crushed tortilla chips (optional) Mix everything except cheese and spread in 9x13 casserole dish; sprinkle cheese & crushed tortilla chips on top. Bake at 350 for 30 minutes.

Crock Pot Lasagna

My daughter requested this recipe to take to college. I just need to type it in. Stay tuned....

Sticky Popcorn

SARAH'S STICKY POPCORN BALLS

Printed from COOKS.COM
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1/2 c. sugar
4 tbsp. butter
1/2 c. light corn syrup
1/2 tsp. salt
8 c. popped popcorn

Place the sugar, light corn syrup, butter, and salt in a large saucepan. Cook over medium-high heat, stirring constantly, until the mixture reaches a steady simmer. Add the popped popcorn to the saucepan. Cook for several more minutes, stirring, until the popcorn is entirely coated.

Remove from the stove and turn the burner off. Let the mixture cool for 5 minutes. Fill a medium-sized bowl with cold water. Dip your hands into the water. Shape the popcorn into balls about the size of tennis balls.

Place the balls on a sheet of wax paper. After they are completely cool, place each in a plastic sandwich bag or wrap individually in plastic wrap.

Chicken Divan

recipe for Chicken Divan

Monkey Bread

recipe for monkey bread

Panko-Crusted Chicken Bites with Apricot-Mustard Sauce

Run, don't walk, to the grocery store right now and buy yourself some Panko (Japanese-style bread crumbs) in the Asian section. My ordinary grocery store carries two brands of panko so you shouldn't have trouble finding it. I just made this recipe for the first time last night and it was stunningly good, and easy. I had purchased some Panko the day before, intending to make a wonderful dish that my friend Lori had served to me last week, but I misplaced the recipe so searched the internet and found something very similar, but was baked rather than pan-fried like my friend's was. I was anxious to skip the pan-frying step, and delighted to discover how crunchy and delicious the baked version was. I then located my friend's recipe so the following is a hybrid of hers and the one found at this link: http://www.marthastewart.com/recipe/panko-crusted-chicken-bites-with-apricot-mustard-sauce?lnc=4ef2dc5bfca40110VgnVCM1000003d370a0aRCRD The first photo is the one from the site and the second is the next day's leftovers of the dish I made, reheated in the toaster oven. You can cut the chicken in cubes or slice thin and pound flat but my kids liked the cubes better because there was more crunchy stuff. My chicken was mostly frozen to make it easy to cut, and I baked it still frozen, and it came out moist and delicious. I can't wait to try other things with panko, such as sliced sweet potato, shrimp, and fish. 1/2 cup all-purpose flour Coarse salt and freshly ground pepper 2 large eggs 1-2 teaspoons brown or Dijon mustard 1 1/2 cups panko breadcrumbs 2 tablespoons extra-virgin olive oil 1/2 cup freshly grated Parmesan cheese (I used Trader Joe's shredded Quattro formaggio) Pinch of cayenne pepper 4 large boneless, skinless chicken breast halves (about 2 lbs.), cut into 1-inch cubes (or sliced crosswise and pounded flat) Dipping Sauce (in web site photo): 1 cup apricot jam or preserves 1/4 cup Dijon mustard 1 teaspoon chopped fresh thyme leaves OR Sauce to Serve on Rice (adapted from Lori, in my photo): 1 cup chicken broth ¼ - ½ cup apricot jam OR 3 tbsp. mango concentrate 2 tablespoons stone-ground mustard or Dijon or brown mustard 1 tablespoon butter Preheat oven to 375 degrees. Spray baking sheet with cooking spray; set aside. Place flour in a large bowl and season very generously with salt and pepper. Whisk eggs in another large bowl with 2 tablespoons water and 1-2 tsp. brown or Dijon mustard until well combined. Place the breadcrumbs in a third large bowl, and drizzle with olive oil; toss to coat. Stir in cheese and cayenne and mix well. Place chicken pieces in the seasoned flour and toss to coat. Working in 3 batches, shake off any excess flour from chicken pieces and dip to coat in egg mixture. Transfer coated chicken pieces with a slotted spoon to the breadcrumb mixture and toss until completely coated. Place the breaded chicken pieces on baking sheet, spacing them evenly apart. Repeat process until all the chicken is breaded. Bake until golden brown and chicken is cooked through, 18 to 20 minutes (about 25 minutes for larger pieces). For the sauce I made, combine ingredients in a microwave-safe bowl and heat for 45-seconds to a minute, just to melt the jam and butter, and stir to combine. The sauce is wonderful with the chicken and over the rice. I can't remember exactly what proportions I used, so use more or less jam depending on how sweet you want it. Also, if the sauce is too thin, simmer it on the stove for a few minutes.

Crock Pot Turkey Breast

Just wanted to report that I made a crock-pot turkey breast today and it turned out GREAT, as advertised by L.E.. She cooked hers for an hour on high then turned it down to low for about eight hours. I kept mine on high for the whole time, about 7 hours. (All crock pots are different.) As promised, the meat was really moist and practically fell off the bone. Just take a bone-in turkey breast, take out whatever is inside (ours, from Vons, had a gravy packet inside), rinse, rub the outside and under the skin with one package of dry onion soup mix and some garlic. Put it in the crock pot with about a quarter cup of water.

To make gravy (it's milder-tasting than roasted turkey gravy, but still good) strain the solids out of the broth (mine generated a lot of liquid), put the broth in a saucepan with the gravy packet and some cornstarch dissolved in water, and heat until thickened. We had ours over rice, LaLa had mashed potatoes.

Thanks, L.E., for this delicious, easy dinner idea!

Chocolate Chip Cookies

2 sticks butter
1 cup brown sugar
1 cup white sugar
2 eggs (or flax-seed egg substitute)
1 teaspoon vanilla
2.5 to 3 cups sifted flour (lightly spoon into cup; level with knife)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup chocolate chips
A couple of handfuls of oatmeal (optional)

Preheat oven to 350. Cream butter and sugars. Stir in eggs and vanilla. Add flour, soda, powder, salt, and chocolate chips. Add oatmeal if desired. Using cookie scoop if possible, scoop onto baking sheet and bake for 8-11 minutes. Don’t overbake.

I use a homemade egg substitute made of ground flax seeds. For each egg, put 1 tbsp. ground flax seed with 3 tbsp. water in a microwave safe bowl and heat for about 30 seconds. Stir, and as it cools it will be the consistency of beaten eggs. When you don’t use eggs you can eat the dough raw without worry! The ground flax from Costco is great (flaxusa.com). I keep it in the freezer as once it's ground it is perishable.

Christmas Morning Bagels

This is what my family always wants for Christmas Morning brunch.

Bagels (adapted from two recipes I have)

2 cups warm water
1 pkg yeast
3 tbsp sugar
1 tsp salt
5-6 cups flour
1 tsp Karo syrup
Egg white wash
Flavorings for top: dried onion, poppy seed, sesame seed, garlic powder, salt, etc.

Note: we like savory “everything bagels” with all the above toppings mixed together. For cinnamon raisin bagels, add some cinnamon, raisins, (and sugar?) to the dough.

Dissolve yeast in water, add sugar and salt. Work in enough flour to make a rather stiff dough. Cover with plastic wrap and let dough rise until doubled.

Bring a large pot of water to boil and add 1 teaspoon Karo syrup. Grease a cookie sheet or line it with parchment paper. Preheat oven to 400 degrees.

Punch the dough down and divide into 12 (or 16?) equal balls. Poke your finger into each and quickly form it into a bagel shape. It doesn’t have to look that great.  Drop each bagel one at a time into the boiling water for about 15 seconds or until it floats to the top, then take it out and place it on the cookie sheet. When the cookie sheet is full, brush with egg white wash and sprinkle on desired toppings. Bake for about 20 minutes or until nicely browned.

Scones

This was a benefit of going to the class party I really didn't want to go to. When I was growing up "scones" were actually fried bread dough (yum!) but where I live, scones are kind of like baking powder biscuits only lighter and fluffier and you cut them in triangles. They look really dry and crumbly but they're light and fluffy and delectable. Our ward is in charge of feeding people at the transitional homeless shelter in our town and I signed up for breakfast. Since it will be a very small group of people it won't be stressful to make something from scratch. I'm supposed to bring the food the night before and I tested these and they are still good the next day. (Cinnamon rolls and bagels I like to eat the same day.) By the way, I make my own bagels for Christmas morning breakfast. They're really easy. I will post a recipe later.

2 1/4 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. butter
1 lg. egg
3/4 c. sour cream
1/2 c. currants (I used Craisins, my friend used orange-scented dried cranberries)

Glaze: powdered sugar mixed with a little OJ or milk + vanilla.

Preheat oven to 425. Put dry ingredients in food processor. (I didn't use a food processor.) Blend with butter, cut into small pats. When blended fine, pour in bowl.

Place egg in bowl and beat with fork. Add sour cream and mix with fork. Pour mixture into crumb mixture. Blend with fork until mixed. Don't overbeat! Add currants or Craisins.

Roll/pat out 3/4 inch thick. Make two 6-inch circles and cut into 6-8 wedges. Place wedges on cookie sheet and bake 12 minutes. Top with a little bit of glaze.

Luscious Lemon Bars

This is my favorite recipe for lemon bars:

http://alpineberry.blogspot.com/2006/11/luscious-lemon-bars.html

I baked a Krusteaz lemon bar mix tonight because I needed to use it up and I'm going to bake some from scratch, too, and have a side-by-side taste test. The lemons will come from my tree! (Don't be impressed, there are lemons on it in spite of my gross neglect.)

Taco Soup

2 tbsp. oil
half an onion, chopped
cooked ground beef OR 1-2 cups Hereford Beef Chunks, chopped & shredded
4 cans chicken broth
2 cans chopped tomatoes
1 small can green chilies
1 tomato can of water
1 pkg. taco seasoning mix
1 pkg. ranch dressing mix
1 tbsp. Knorr chicken flavor bouillon, if necessary
2 cans black beans, drained
1 cup cooked leftover rice, or ½ cup raw rice

Toppings: Sour cream, tortilla chips (or Fritos), cheddar cheese, avocado

Blend tomatoes, chilies, and water in blender until smooth. In a large pot, saute onion in oil until soft. Add cooked meat, or brown raw meat at this time. Add broth, tomato-chili mixture, seasonings, and raw rice (if using) and simmer for about 30 minutes until rice is cooked and flavors are blended. Add beans (with liquid) and cooked rice (if using) and simmer until heated through. Serve with toppings as desired.

Cobb Salad

My girls helped make the dinner menu this week and this was what they chose for tonight. Everybody puts what they like on their salad.

Lettuce, washed and broken into bite-sized pieces
Fried bacon, broken up
Hard boiled egg, chopped
Sliced cucumber
Croutons (in our house, Pepperidge Farm Parmesan Goldfish)
Avocado, chopped
Blue cheese crumbles (I couldn't eat these separately but mixed them into a little dressing)
Dressing (we made Ranch from the mix packet and it was really good)

German Oat Cake

I made this tonight and it was the most moist, delicious cake ever! I made some substitutions (see below):

German Oat Cake

This is my Grandma's recipe and it’s my favorite cake. Oatmeal gives it some redeeming nutritional value.

1¼ cup boiling water
1 cup quick oats (instead of uncooked oats and water I used 2 cups already-cooked steel cut oats I had in my fridge)
½ cup buttter
1 4-oz. bar German chocolate broken in pieces (I used half a bag of chocolate chips)
1½ cup sifted flour
1 tsp. baking soda
1 cup white sugar
½ tsp. salt
2/3 cup brown sugar
3 eggs

Preheat oven to 350. Pour boiling water over oats in a mixing bowl. Add butter and chocolate. Cover with a plate and let stand 20 minutes; stir. Sift together flour, baking soda, white sugar, and salt. Stir in brown sugar. Add eggs and oatmeal mixture; beat. Pour into greased 9x13 pan and bake 35-40 min. Spread on topping and broil 1 minute. (I made cupcakes, and I did not bother to broil the topping.)

Caramel Topping:

6 tablespoons real butter
3/4 c. brown sugar
1/4 c. evaporated milk
1 c. oatmeal (also can add coconut, chopped nuts)

Melt the butter together with the brown sugar over medium-low heat in saucepan, watching & stirring constantly. When sugar seems dissolved (doesn't feel grainy) and mixture bubbles for a minute or so, remove from heat and stir in evap. milk, then stir in oatmeal, coconut, etc.

Broccoli Salad (Lisa G. & Laureen)

5 cups broccoli florets (about 2 heads)
1 cup reduced fat mayo (I use less)
2 tbsp. sugar
2 tbsp. red wine vinegar
Sliced celery (optional)
1 cup real bacon bits (I try to use turkey bacon)
1 cup salted sunflower seeds or sliced almonds (optional)
1/2 cup raisins

Mix mayo, sugar, and vinegar and pour over broccoli to marinate several hours or overnight. Before serving, stir in remaining ingredients.

Delicious Broccoli Cheese Soup

I came up with this from ingredients I had in my fridge that I didn't want to waste. All the other ingredients are staples I keep in my pantry or freezer. It was fantastic.

Part of a roasted chicken from the store that no one was interested in any more
Leftover cooked broccoli on the verge of mushy
half an onion
stalk of celery cut into a few pieces
2 tbsp. butter
2-4 tbsp. (?) flour
1 can evaporated milk
Knorr powdered chicken bouillon
black pepper
shredded cheddar cheese
shredded parmesan or 4-cheese blend from Trader Joe's

Put the whole chicken in a pot with some water, the onion and celery and let it simmer until the onion is mushy. Strain out all the solids, leaving just the broth. If desired, you can put the broth in the fridge or freezer to turn the fat solid so you can strain it off, or use a fat-separating tool such as a special cup or "mop". Pick off whatever chicken is left on the bones and put it in a bowl. Put the broccoli in a blender with some of the broth and blend until it's finely chopped. Make a white sauce by melting butter in a skillet or saucepan, gradually adding flour, then adding canned milk. Gradually add broth to make it the consistency you desire. Add chicken bouillon if desired, season with black pepper, stir in as much cheese as you want until melted. Add broccoli mixture and cooked chicken.

Taco Salad

Was at the store this afternoon buying bread and trying to think of an easy dinner idea, and it came to me: Taco Salad. I bought tortilla chips, lettuce, tomatoes, and avocados. At home, I used the microwave to defrost a Costco roasted chicken that I had been storing in the freezer for a rainy day. I browned some ground beef, also from the freezer, then added a packet of taco seasoning mix from my pantry, the required water, and an undrained can of black beans from my pantry. While washing and cutting the lettuce and tomatoes, I let the meat mixture simmer until the sauce was thick, and dinner was ready. Everyone put whatever they wanted in their salad. Here is what was available:

shredded romaine lettuce
chopped tomatoes
chopped avocado
shredded cheese
roasted chicken
seasoned ground beef with beans
tortilla chips
sour cream
salad dressing
Pepperidge Farm parmesan goldfish (our family's "croutons"--one child doesn't like taco salad)

Lemon Chicken with Zucchini

3-4 boneless skinless chicken breasts
¼ cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1/2 teaspoon sugar
2 tablespoons cooking oil
3 ½ cups sliced zucchini
1 tablespoon lemon juice

Cut chicken into thin slices (like in Chinese restaurant food). Blend broth with cornstarch. Stir in soy sauce and sugar, set aside. Preheat wok or skillet over high heat. Add oil. Stir fry the chicken until barely done, remove from pan. Add a little more oil and stir fry the zucchini until tender, add chicken, add broth mixture and stir until thick and bubbly. Stir in lemon juice. Serve over rice. This is easy and delicious. The zucchini absorbs the flavor of the sauce beautifully. I used to really like this with a handful of peanuts thrown on top until our child with a peanut allergy joined the family.

Note: The above recipe is as it was given to me, but in real life I use two or three times as much zucchini and 1 c. broth, 2-3 tbsp. cornstarch, and 4 tbsp. soy sauce. (We like plenty of sauce.) And black pepper. And I saute some onions with the zucchini.