Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 4-6
1 bunch asparagus
Olive oil
Salt and pepper, to taste
Preheat oven to 450F. Wash asparagus and snap off and discard tough, woody ends.
Place asparagus on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 8 to 10 minutes, or until slightly browned and tender.
Showing posts with label 15 minutes or less. Show all posts
Showing posts with label 15 minutes or less. Show all posts
Wednesday, June 3, 2015
Garlic Spinach
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves: 4-6
1 pound spinach
1 Tbsp olive oil
3 cloves garlic, minced
1/4 cup Parmesan cheese, finely grated (pulse in blender to a powder, if necessary)
Salt and pepper, to taste
Heat large skillet over medium heat. Wash spinach; drain. While spinach is still wet, add to pan and cook, stirring frequently, 2 to 3 minutes, or until completely wilted. If necessary, work in batches. Transfer to a strainer. Using a spoon, press down on the cooked spinach to release as much liquid as possible. Finely chop the spinach.
Heat olive oil on medium-high heat in same pan. Add garlic; cook stirring constantly for 30 seconds to 1 minute, or until golden brown and fragrant. Add the chopped spinach. Cook, stirring frequently 30 seconds to 1 minute until well combined and heated through. Turn off heat. Stir in Parmesan cheese; season with salt and pepper.
Cook Time: 5 minutes
Total Time: 10 minutes
Serves: 4-6
1 pound spinach
1 Tbsp olive oil
3 cloves garlic, minced
1/4 cup Parmesan cheese, finely grated (pulse in blender to a powder, if necessary)
Salt and pepper, to taste
Heat large skillet over medium heat. Wash spinach; drain. While spinach is still wet, add to pan and cook, stirring frequently, 2 to 3 minutes, or until completely wilted. If necessary, work in batches. Transfer to a strainer. Using a spoon, press down on the cooked spinach to release as much liquid as possible. Finely chop the spinach.
Heat olive oil on medium-high heat in same pan. Add garlic; cook stirring constantly for 30 seconds to 1 minute, or until golden brown and fragrant. Add the chopped spinach. Cook, stirring frequently 30 seconds to 1 minute until well combined and heated through. Turn off heat. Stir in Parmesan cheese; season with salt and pepper.
Sunday, November 18, 2012
Homemade Hot Chocolate
Prep Time: 10 minutes
Serves: 8
1/2 to 1 cup sugar
1/2 to 1 cup cocoa powder
8 cups milk (1 1/2 cup non-instant dry milk and 8 cups water)
1/2 cup heavy cream, optional
1 teaspoon vanilla
Mix dry ingredients in 3-quart (or larger) saucepan. Whisk in milk (or water if using dry milk) and heat over medium heat, stirring often. Remove from heat when steamy and add heavy cream and vanilla.
Adjust sugar and cocoa powder amounts to your liking, keeping sugar and cocoa powder measurements equal.
Variations:
*Italian: put a few small chunks of sharp provolone cheese in each mug with the hot chocolate (Michael's mom made it this way)
*Extra chocolatey: add a small handful of chocolate chips to your mug of hot chocolate and stir until melted
*Mint: substitute mint extract for vanilla
*Raspberry: add a couple tablespoons raspberry syrup to each mug
Serves: 8
1/2 to 1 cup sugar
1/2 to 1 cup cocoa powder
8 cups milk (1 1/2 cup non-instant dry milk and 8 cups water)
1/2 cup heavy cream, optional
1 teaspoon vanilla
Mix dry ingredients in 3-quart (or larger) saucepan. Whisk in milk (or water if using dry milk) and heat over medium heat, stirring often. Remove from heat when steamy and add heavy cream and vanilla.
Adjust sugar and cocoa powder amounts to your liking, keeping sugar and cocoa powder measurements equal.
Variations:
*Italian: put a few small chunks of sharp provolone cheese in each mug with the hot chocolate (Michael's mom made it this way)
*Extra chocolatey: add a small handful of chocolate chips to your mug of hot chocolate and stir until melted
*Mint: substitute mint extract for vanilla
*Raspberry: add a couple tablespoons raspberry syrup to each mug
Tuesday, September 11, 2012
Drinkable Milk Made from Dry Milk
This is Crystal's Drinkable Milk "recipe" that I adapted a little. I use non-instant dry milk from the LDS Family Storage Center. To find a Storage Center click here and to view an order form click here.
To make a gallon of milk, you need:
Water
1/4 teaspoon vanilla, optional
1 tablespoon sugar, optional
3 cups non-instant dry milk
About 4 cups crushed ice
1 to 4 tablespoons heavy cream (adds milk fat to help it taste more like store bought)
1. Fill a gallon-size pitcher about half full with lukewarm water.
2. Add vanilla, sugar, and dry milk.
3. Mix with a hand mixer (or wire whisk) until well blended.
4. Add 4 to 6 cups crushed ice and fill to the gallon mark with cold water (I usually pour it in with a measuring cup instead of using the tap to help decrease the bubbles.)
5. Stir in heavy cream carefully with a spoon so as not to spill. It is ready to use almost immediately because the ice helps to cool it down quickly.
Editor's Note 1/4/2014:
At first, we always used the vanilla and sugar, but then we tried it without and liked it just as well (as long as we use the heavy cream) and it was a lot easier to use the milk in recipes that use milk (such as macaroni and cheese).
To make a gallon of milk, you need:
Water
1/4 teaspoon vanilla, optional
1 tablespoon sugar, optional
3 cups non-instant dry milk
About 4 cups crushed ice
1 to 4 tablespoons heavy cream (adds milk fat to help it taste more like store bought)
1. Fill a gallon-size pitcher about half full with lukewarm water.
2. Add vanilla, sugar, and dry milk.
3. Mix with a hand mixer (or wire whisk) until well blended.
4. Add 4 to 6 cups crushed ice and fill to the gallon mark with cold water (I usually pour it in with a measuring cup instead of using the tap to help decrease the bubbles.)
5. Stir in heavy cream carefully with a spoon so as not to spill. It is ready to use almost immediately because the ice helps to cool it down quickly.
Editor's Note 1/4/2014:
At first, we always used the vanilla and sugar, but then we tried it without and liked it just as well (as long as we use the heavy cream) and it was a lot easier to use the milk in recipes that use milk (such as macaroni and cheese).
Thursday, March 3, 2011
Alfredo Sauce
Prep. Time: 10 minutes
Makes enough for 1 lb. pasta
1 stick (1/2 c.) butter
2 cups heavy cream
1/2 tsp. black pepper
1 cup grated Parmesan cheese
Melt butter in medium saucepan over low heat. Add cream and pepper; stir frequently. When hot, add cheese, stirring constantly until thickened. Toss with 1 pound pasta* and serve immediately.
*I like fettuccine or penne. Or try spinach fettuccine.
Variations:
Reduced-Fat: Use 1-12 oz can evaporated milk plus 1/4 c. whole milk in place of heavy cream.
Roasted Red Pepper Alfredo Sauce: Thoroughly drain a medium-size jar of roasted red peppers and puree with 1/2 cup cream or milk for 15 to 30 seconds in blender. Add to saucepan with remaining cream or milk.
Makes enough for 1 lb. pasta
1 stick (1/2 c.) butter
2 cups heavy cream
1/2 tsp. black pepper
1 cup grated Parmesan cheese
Melt butter in medium saucepan over low heat. Add cream and pepper; stir frequently. When hot, add cheese, stirring constantly until thickened. Toss with 1 pound pasta* and serve immediately.
*I like fettuccine or penne. Or try spinach fettuccine.
Variations:
Reduced-Fat: Use 1-12 oz can evaporated milk plus 1/4 c. whole milk in place of heavy cream.
Roasted Red Pepper Alfredo Sauce: Thoroughly drain a medium-size jar of roasted red peppers and puree with 1/2 cup cream or milk for 15 to 30 seconds in blender. Add to saucepan with remaining cream or milk.
Friday, March 26, 2010
Holiday Pancake Mix
Prep Time: 10 to 30 minutes
Makes: About 11 cups mix
8 cups white or whole wheat flour (I use ground soft white wheat)
3/4 cup shortening powder
3/4 cup dehydrated fat-free milk (if using instant, double the amount)
3/4 cup white or brown sugar
2/3 cup dehydrated whole eggs or dehydrated scrambled egg mix
1/3 cup baking powder
2 1/2 tsp salt
1. Mix the ingredients well and place in storable container (I use the back of a spoon to get rid of the lumps from the eggs or you can try sifting them). We recommend an empty #10 can (with lid) or a 120 oz. Snapware. (I use an 11-cup square Modular Mates from Tupperware.) Label and use within six months.
2. To prepare, add equal amounts of water to dry ingredients or to your preference (I make it a little thinner than I want since it thickens after standing a few minutes).
For a little variety, add to the batter: fresh, frozen, or freeze-dried blueberries or raspberries, sliced fresh or freeze-dried bananas, chopped apples and a dash of cinnamon, etc...
I have been looking for a pancake/waffle mix that is comparable to the Krusteaz Buttermilk Pancake and Waffle Mix. Or even a pancake recipe that is just as light and fluffy. Usually you have to separate the eggs and beat the egg whites until stiff. Too much work for me when I can buy Krusteaz. However, I have wanted the benefits of whole wheat in Krusteaz and so haven't been buying it. I found this recipe on the Emergency Essentials website and love it. It is just as light and fluffy as Krusteaz, but I can grind my own wheat and it's way cheaper! I made a few modifications or clarifications to the directions, but for the original, click here.
Friday, March 12, 2010
Chocolate Buttercream Frosting
Prep Time: 10 minutes
Makes 2 cups frosting
2 2/3 cups confectioners' sugar
Cocoa powder (1/4 cup for light flavor, 1/2 cup for medium flavor, 3/4 cup for dark flavor)
6 Tbsp butter or margarine, softened
4 to 5 Tbsp milk
1 tsp vanilla
In small bowl, combine confectioners' sugar with amount of cocoa for flavor you prefer. Cream butter and 1/2 cup cocoa mixture in small mixer bowl. Add remaining cocoa mixture, milk and vanilla; beat to spreading consistency. For a glossier texture, add 1 Tbsp light corn syrup to the mixture.
2 2/3 cups confectioners' sugar
Cocoa powder (1/4 cup for light flavor, 1/2 cup for medium flavor, 3/4 cup for dark flavor)
6 Tbsp butter or margarine, softened
4 to 5 Tbsp milk
1 tsp vanilla
In small bowl, combine confectioners' sugar with amount of cocoa for flavor you prefer. Cream butter and 1/2 cup cocoa mixture in small mixer bowl. Add remaining cocoa mixture, milk and vanilla; beat to spreading consistency. For a glossier texture, add 1 Tbsp light corn syrup to the mixture.
This is my go-to chocolate frosting recipe. I got it out of a Hershey's Cookbook. It is really fast and easy and delicious, too!
Saturday, July 4, 2009
Bacon-Wrapped Asparagus
Prep Time: 15 minutes
Serves: 4
12 to 16 asparagus spears
1 lb. bacon
Rinse asparagus and trim bottom 1/3 of spears. One easy way to do this is to hold the top and bottom of the spear and bend it until it breaks. It will break at the top of the woody part of the asparagus.
Wrap each spear in bacon and broil or grill until bacon is crisp and asparagus is tender, turning once.
Substitute: Deli ham for the bacon
Serves: 4
12 to 16 asparagus spears
1 lb. bacon
Rinse asparagus and trim bottom 1/3 of spears. One easy way to do this is to hold the top and bottom of the spear and bend it until it breaks. It will break at the top of the woody part of the asparagus.
Wrap each spear in bacon and broil or grill until bacon is crisp and asparagus is tender, turning once.
Substitute: Deli ham for the bacon
Friday, July 3, 2009
Garlicky Brussels Sprouts
Prep Time: 10 minutes
Serves: 2 to 4
I normally don't buy brussels sprouts, but Jonathon kept asking for them. So I bought them and this is how I made them. After tasting them, I think I'm going to buy them more often!
1 box fresh or 10-oz. box frozen brussels sprouts
2 Tbsp. butter
1 garlic clove, minced
Salt and pepper, to taste
2 Tbsp. cooked and crumbled bacon, optional
Steam or microwave brussels sprouts until tender-crisp. Meanwhile, melt butter in medium frying pan over low heat; add garlic and cook for 2 minutes. Add drained brussels sprouts and remaining ingredients. Remove from heat and toss lightly. Serve immediately.
Substitutions: Use broccoli, spinach, zucchini, green beans, peas, or any kind of vegetable (or combination) that strikes your fancy!
Serves: 2 to 4
I normally don't buy brussels sprouts, but Jonathon kept asking for them. So I bought them and this is how I made them. After tasting them, I think I'm going to buy them more often!
1 box fresh or 10-oz. box frozen brussels sprouts
2 Tbsp. butter
1 garlic clove, minced
Salt and pepper, to taste
2 Tbsp. cooked and crumbled bacon, optional
Steam or microwave brussels sprouts until tender-crisp. Meanwhile, melt butter in medium frying pan over low heat; add garlic and cook for 2 minutes. Add drained brussels sprouts and remaining ingredients. Remove from heat and toss lightly. Serve immediately.
Substitutions: Use broccoli, spinach, zucchini, green beans, peas, or any kind of vegetable (or combination) that strikes your fancy!
Tuesday, June 30, 2009
Fruity Pancake Topping
Prep Time: 5 minutes
Makes: About 2 cups (enough for 8 pancakes)
3 cups fresh or frozen blueberries
2 to 4 Tbsp sugar (to taste)
Makes: About 2 cups (enough for 8 pancakes)
3 cups fresh or frozen blueberries
2 to 4 Tbsp sugar (to taste)
1 to 2 Tbsp cornstarch, optional
Whipped cream
Put blueberries, sugar, and cornstarch in a microwave-safe bowl; mix well. Microwave on high for 2 to 3 minutes or until bubbling; stirring after each minute. Serve hot over warm pancakes or waffles. Top with whipped cream.
Variation: Substitute strawberries, raspberries, blackberries, or mixed berries for the blueberries.
My sister made something like this when Christian was at her house and now he requests it every time I make pancakes. I've tried to take a picture, but by the time I remember, it's almost all gone!
Whipped cream
Put blueberries, sugar, and cornstarch in a microwave-safe bowl; mix well. Microwave on high for 2 to 3 minutes or until bubbling; stirring after each minute. Serve hot over warm pancakes or waffles. Top with whipped cream.
Variation: Substitute strawberries, raspberries, blackberries, or mixed berries for the blueberries.
My sister made something like this when Christian was at her house and now he requests it every time I make pancakes. I've tried to take a picture, but by the time I remember, it's almost all gone!
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