Makes 8 servings (or more, if people take little servings)
2 cups persimmon pulp *
1 1/2 cups sugar
1 1/2 cups flower
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ground ginger
dash of nutmeg
2 1/2 cups milk
1 teaspoon vanilla
stick of butter, melted (good margarine okay)
Preheat oven to 325 degrees
1. Whisk first three ingredients
2. Sift next 7 ingredients, add to persimmon mixture
3. Add milk and vanilla
4. Add butter
Put in a 9x13 inch pan and bake 1 - 1.5 hours. (Actually bake until done, which is when it's "brownie dark", sides look dark and center is firm.)
Serve with whipped cream.
* I used to mill, but now I just cut up the persimmons, slice away the skin and cut out the seeds, and use an immersion blender on the flesh until entirely smooth.
One of the other volunteers told me about Mighty Cone. I have to admit, I'm not one who really goes for fried chicken any more. (My dad is now going to disown me.) It's just too heavy. And the thought of fried chicken on top of cole slaw and wrapped in a tortilla . . . WAY heavy. But the woman raved and raved about it. She said that Mighty Cone was the only booth she and her husband ever visit when they go to ACL Fest. Since she is a slim and fit woman, I figured that if she was going to splurge, she was going to make it count. So I listened a bit more carefully. She then said that Delish.com had the recipe for the coating for the fried chicken. Now I was listening! If one has the recipe, one can modify!
So here is the link to the recipe at Delish.com:
And here is my modification:
Might Cone Oven Fried Chicken
3 cups cornflakes
3 tablespoons slivered almonds
3 tablespoons sesame seeds
3 tablespoons sugar
1 1/2 tablespoon kosher salt
1 cup Egg Beaters egg whites
1/2 cup skim milk
all purpose flour
freshly ground black pepper
1 roaster/fryer chicken cut up
Crush the cornflakes into fine crumbs. I do not have a food processor, so I chopped the almonds and the sesame seeds with my food chopper. Then I combined the cornflakes, almonds, sesame seeds, sugar and salt together in a shallow bowl.
In a second shallow bowl, I whisked together the egg whites and the milk.
In a third shallow bowl, I added about 1/2 cup of flour and several cranks of the pepper mill.
Dredge the chicken pieces in the flour, then dip them in the eggs and then roll them in the cornflake mixture. I placed the pieces in a 9x11 pan and baked them for about 50 minutes at 375º.
The original recipe calls for crushed red pepper in the coating. I didn't use this because of the kids. They aren't too fond of spicy. I think that next time I'll fix up a few pieces for the kids and then add in the red pepper for us.
I also think that next time I may cut back on the sugar, although I might not need to if I add the red pepper. It seemed almost a little too sweet, but I bet the pepper will nicely counter that.
If anyone tries this, let me know how you like it and if you modify it. It was a hit for me, Hubby and Princess. (Buddy's at a friend's house for dinner.)
Yesterday I made two very VERY yummy strawberry pies with the strawberries we picked on Friday. I had very specific things I wanted for these pies: the pies needed to use fresh strawberries, have NO gelatin (that was harder to find than I thought), it was a plus if they had chocolate! And for the crust, I wanted to use the leftover pieces of gingerbread houses that I had in the freezer. So . . . here are the recipes that I put together from what I found on the internet.
( Recipes for a crust and two pies.Collapse )
Here are some of the recipes that I've concocted to go with the sprained jaw. I've been surprised the tastes that can come from what is basically mush!
BREAKFAST SMOOTHIE - STRAWBERRY CHOCOLATE
1 cup frozen strawberries
1 small container HEB Lite Active yogurt
1 cup Silk Lite Chocolate soy milk
1 scoop Juice Plus Complete Shake Mix - Dutch Chocolate Flavor
1 egg white (or 1/3 cup Egg Beaters)
Blend until it's a smoothie.
Variation: 1/2 cup frozen strawberries and 1/2 frozen banana
ALMOST SOUP MASHED POTATOES
8 oz. baked potato
2 tablespoons lite sour cream
1/2 cup cooked cauliflower (because I had it available)
salt to taste
Blend until it's almost soup. Heat in microwave until desired temperature. Top with 1/4 cup of reduced fat shredded cheese - flavor of your choice.
ALMOST SOUP GREEN MASHED POTATOES
8 oz. baked potato
2 tablespoons lite sour cream
1/2 cup cooked broccoli
1 cup raw spinach
1/3 cup fat free milk
salt to taste
Blend until it's mush. Heat in microwave until desired temperature. Top with 1/4 cup of reduced fat shredded cheese - flavor of your choice.
3 carrots - finely chopped
1/2 bag of shredded cabbage for cole slaw (or you can shred the cabbage yourself)
1 cup broccoli - finely chopped
1 cup cauliflower - finely chopped
1 cup mushrooms - sliced
1 small potato - diced into very small chunks
2 cans stewed tomatoes - Italian style (undrained)
2 cups chicken broth (or more depending on if you want soup consistency or stew consistency)
8 ounces tomato paste
fresh basil to your taste
Plop everything in the crock pot and cook it on low all day. Add the basil the last hour or so. If you need to (and I did), blend it until it's all liquid. (Sigh.)
Enjoy! Hopefully you will use these recipes because you want to, not because you NEED to!
Simply Great Greens
2 teaspoons olive oil
2 cloves garlic, minced
8 cups packed spinach or beet greens, stems removed and leaves shredded
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons balsamic vinegar
1/2 cup chopped, bottled roasted red peppers
2 cups hot cooked rice
Heat olive oil in a large skillet over medium heat. Add garlic; cook 1 minute. Add greens; cover and cook for about 2 minutes or till tender. Stir in salt, pepper and vinegar. Stir in sweet pepper and rice. Serve warm. Makes 4 servings.
Tonight I used brown rice.
I have never tried it with anything other than spinach, so that's what I used tonight. However, I forgot the part about shredding the leaves so I had to break up the clumps! Still tasted fine, but the texture and the dispersion of the spinach will be much different next time!
I also cut up leftover chicken breasts that I had (I had 1 1/2 breasts left) and sauteed them in some balsamic vinegar for about 2 minutes then added that to the finished dish. It was a very nice main meal salad. If you're using it as a main meal, though, it only serves 2.
If anyone varies this recipe, I'd love to know what you do and how it turns out!
About 2 cups chopped, cooked chicken (we used the leftovers from a chicken I roasted last night)
8 ounces salsa (I used mild so that I could entice the kids to try it)
1 can fat-free refried beans
6 flour tortillas
2 cups shredded cheese
Combine chicken, salsa and beans in a small bowl.
In a small lasagna pan (mine is 7x11) place 2 flour tortillas. Spread 1/3 of the bean and chicken mixture. Add 1/3 of the cheese. Repeat twice, ending with a layer of cheese.
Bake at 350 degrees for about 10-15 minutes until cheese is melted and bubbly.
About 6 servings.
This recipe is aching to be messed with! Try ground beef, pulled pork or you can even leave out the meat altogether. Fresh cilantro would be a good addition. Corn tortillas would work. Maybe even a layer of crushed tortilla chips instead of tortillas. Serving it with sour cream and guacamole would be good. I also thought about adding something else to the bean mixture - maybe cumin or a bit of mole or enchilada sauce. But this was an experiment with the sole purpose of being inexpensive and easy so I made it a point to do nothing but the absolute basics. Hubby even specifically asked that I make a "to go" box for him to take to work tomorrow! That's a HUGE deal!
PLEASE experiment and post variations!!!!
2 lbs. russet potatoes, peeled and grated (or chopped finely in a food processor)
1/2 onion, grated (or chopped finely in a food processor)
1 tsp canola oil
1/4 cup flour
1/2 tsp. baking powder
1/2 tsp salt
3 tbls additional oil for the cookie sheet
Preheat oven to 450°. Drain the grated potatoes thoroughly (best method: squeezing them by the handful.) Mix all ingredients together. Pour three tablespoonfuls of oil onto a non-stick cookie sheet and spread to coat with a substantial layer of oil. (You're basically going to pan-fry these in the oven.) Drop batter in spoonfuls onto the baking sheets, and flatten each pancake slightly. Bake for 10 minutes, and then flip each latke and flatten more, then bake for an additional 10 minutes until brown. Serve with applesauce and sour cream.
8 skinned and boned chicken breast halves
2 medium onions, chopped
2 garlic cloves, chopped
1 T vegetable oil
2 (14.5 oz.) cans chicken broth
4 (15 oz) cans cannelloni beans, rinsed and drained
1 (15 oz.) can cannelloni beans, drained and mashed
2 (4.5 oz.) cans chopped green chilies
1 t. salt
3/4 t dried oregano
1/2 t. chili powder
1 t ground cumin
1/2 t black pepper
1/8 t. cloves
1/8 t. ground red pepper (cayene)
Cut chicken into bite size pieces. Saute chicken, onion and garlic in oil in a
Dutch oven over medium high heat 10 minutes, or until chicken is done.
Stir in broth and next 10 ingredients; bring to a boil. Cover, reduce heat and
simmer 30 minutes. Makes 10 cups.
Great Northern beans may be substituted. I never have and people think
this soup is the best! I think that the cannelloni beans make the difference.
- Current Mood:Sharing
Great Grape Salsa
2 C coarsely chopped red (purple) Globe Grapes, seeds removed
1/2 C red (purple) onion
1/2 C (or as needed based on heat) diced jalepeno peppers
2 T cilantro, chopped
1 clove garlic, minced
1/6 t bottled hot pepper seasoning, with chipotle if available
1 T sugar free grape jelly (optional)
Combine all ingredients. Let stand an hour or so before serving.
You can drain the juice, or ... that's why I use the jelly, to thicken it
a bit to make it more salsa-like.
I cook without salt. You may want to add it.
This goes nicely with chicken and especially well in a burrito with
chicken and refried beans.