White chocolate, strawberry, and oatmeal cookies
February 28, 2010
We all love cookies, especially the tasty and crispy ones. I know that my kids love to have some cookies after school, or while they are playing their video games, or watching Television. A nice, tasty cookies for a family is one of my favorite treat of the day. So, baking cookies can bring a lot of joy to your family life.
Before you get started, a hand mixer is used to cream the butter and sugar, then you can stir the rest ingredients by hand.
3/4 cup all - purpose flour (about 31/3 ounces)
1 cup regular oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 large egg
3/4 cup coarsely chopped dried strawberries
1/3 cup premium white chocolate chips
Cooking spray:
1. preheat oven to 350 degrees.
2. Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of a stand mixer (or hand mixer); beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.
3. Drop dough by tablespoonful 2 inches apart onto baking sheets coated with cooking spray. Baked at 350 degrees for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.
soft tacos with pork and the pineapple salsa
February 28, 2010
We all like different cuisine from all over the world. Why not try something different this time. A latin America taste with tacos.
Salsa:
2 cups minced pineapple
1 cup minced apple
1/4 cup minced shallots
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
Tacos:
1 tablespoon canola oil
1 cup thinly sliced yellow onion
2 garlic cloves, minced
1 1/2 pounds pork tenderloin, cut lengthwise and thinly sliced crosswise
1/2 cup fat - free, less sodium chicken broth
1 table spoon cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 cherry tomatoes, quartered
2 chipotle chiles, canned in adobo sauce, chopped(about 2 tablespoons)
12 (6 - inch) corn tortillas, warmed
1. To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.
2. To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.
Szechuan Spicy noodle
February 23, 2010
I love Chinese food, and they are delicious. I won’t mind to learn some Chinese - style cuisine to spice up my life a little bit. This Szechuan spicy noodle is a good starter. We can make a little bit Chinese style of cuisine at home too.
Relish ingredient:
1 cup shredded seeded peeled cucumber
1/4 teaspoon salt
1 cup shredded carrot
1 tablespoon seasoned rice vinegar
2 teaspoons sugar
1/2 teaspoon dark sesame oil
Noodles:
8 ounces udon noodles - Japanese noodles
1/2 cup fat-free, less-sodium chicken broth
1/4 cup natural-style peanut butter
2 tablespoons low-sodium soy sauce
1 tablespoon chile paste with garlic
cooking spray
1/3 cup thinly sliced green onions
1 tablespoon minced peeled fresh ginger
6 ounces ground pork
2 garlic cloves, minced
To prepare relish, place cucumber in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, carrot, vinegar, sugar, and oil in a medium bowl; stir until well blended. Cover and chill 1 hour.
To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.
Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add onions, ginger, and pork to pan; saute 5 minutes or until pork loses its pink color. Add garlic to pan; saute 30 seconds. Pour broth mixture to pan; bring to a simmer, and cook 1 minute or until slightly thickened. Pour pork mixture over noodles; toss well. Serve with relish.
