Tampilkan postingan dengan label sandra’s. Tampilkan semua postingan
Tampilkan postingan dengan label sandra’s. Tampilkan semua postingan
Minggu, 11 Mei 2014
SANDRA’S 15 MINUTE SWEET and SOUR ALASKA HALIBUT
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Our all-time ‘go to’ favorite sweet and sour halibut we end up craving from time to time... |
Serves: (6)
Prep/Cook: 15 minutes
INGREDIENTS
1/4 cup dark brown sugar
2 tablespoons cornstarch
1/3 cup cider vinegar
1-½ cup low-sodium chicken broth
¼ cup low-sodium soy sauce
2 tablespoons all-purpose flour
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
1 lb. boneless skinless halibut fillets, cut into 1” cubes
2 tablespoons olive oil
½ red bell pepper, cut into 1” pieces
½ yellow onion, cut into 1" pieces
Pinch of crushed red pepper flakes
1 (8 oz.) can of pineapple chunks, drained and cut in half (reserve ¼ cup of juice)
½ teaspoon ground ginger
--Prepared steamed rice
METHOD
In a bowl, combine brown sugar and cornstarch. Stir in cider vinegar, broth, soy sauce, and reserved pineapple juice. Set aside.
In a resealable plastic bag combine flour, salt and pepper. Add halibut cubes and shake to coat.
In a small skillet, saute halibut in oil over medium-high heat for 4-6 minutes, just until lightly golden and halibut flakes easily with a fork; remove to a plate. Set aside.
In the same skillet, saute red pepper, onion, red pepper flakes for 4 to 6 minutes, just until vegetables are crisp-tender.
Add ground ginger, and pineapple to skillet.
Stir sauce in bowl then add to skillet while scraping up bits from bottom, and bring to a boil.
Cook while stirring for 2 minutes, until thickened. Reduce heat to low, and return halibut chunks to skillet; heat through for a couple of minutes.
Serve over steamed rice. ~ Enjoy!
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Tip: Feel free to substitute halibut with the same amount of chicken, pork, or beef, although adjust cooking time accordingly.
Jumat, 09 Mei 2014
SANDRA’S LUSCIOUS RHUBARB RASPBERRY CRUMBLES Individual mason jar servings
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A phenomenally luscious springtime quick, easy, and tasty dessert using in-season fruit and berries... |
Prep: 5 Mins.
Macerate: 10 Mins.
Bake: 40 to 45 Mins.
Serves: (9) ½-Pint Jars (Wide/Slim: Whatever you have on hand)
INGREDIENTS:
Filling:
2 lbs. fresh rhubarb (7 measured cups, already cut into ½” slices)
2 teaspoons fresh lemon zest
--(Or, ¼ teaspoon organic lemon peel powder)
2 tablespoons freshly squeezed lemon juice
¾ cup granulated sugar
½ cup all-purpose flour
1 teaspoon vanilla bourbon extract
-- (Or, vanilla extract)
1 teaspoon organic cinnamon powder
--(Or, ground cinnamon)
--(Or, ground cinnamon)
2 cups (1 pint) fresh raspberries (or frozen, no need to thaw)
Crumble:
1 cup all-purpose flour
½ cup old fashioned oats
1/3 cup granulated sugar
¼ cup packed dark brown sugar
Pinch of fine-grain kosher salt
1/2 teaspoon organic cinnamon powder
--(Or, ground cinnamon)
--(Or, ground cinnamon)
½ cup (1 cube) cold unsalted butter, cut into pea-sized cubes
METHOD:
Preheat oven to 350 degrees. Prepare a baking sheet lined with parchment paper or a Silpat liner, and set aside. Also, set aside 9 half-pint pre-sterilized Mason jars – no matter the shape (I used what I had onhand).
In a large bowl, combine all filling ingredients, except for the raspberries (I used unthawed frozen berries); toss to combine, and let macerate for 10 minutes. Toss again. Fold in raspberries (fresh/frozen); using a typical tablespoon, spoon into Mason jars (Note: Over-stuff jars with filling, as it tends to shrink when cooling).
Prepare the Crumble mixture, and combine using a pastry cutter or two butter knives and cut to combine until crumble mixture appears as shown in photo. Use a clean tablespoon and generously spoon crumble mixture atop filling to form slight mounds (the dessert will shrink when cooled, so don’t be shy with this topping mixture).
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| Notice the enhanced color the more it macerates... |
Place filled jars atop the parchment/Siltpat-lined baking sheet in the preheated oven, and bake for 40 to 45 minutes, until golden and crisp and juices are slightly bubbling over edge. Let stand for 10 minutes to set, and serve with French vanilla ice cream, if desired. ~ Enjoy!
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Tips:
1) Youre able to prepare these desserts well ahead of time and refrigerate, then bake in time for serving; they hold up phenomenally well.
2) If you have leftovers, simply microwave ½-pint jars for 30 seconds (placed inside a serving plate/bowl first) to warm.
3) To make ice cream scoop-able, microwave uncovered container for 10 seconds on high; it works and doesnt compromise its texture!
Rabu, 09 April 2014
SANDRA’S TURKEY PEPPERONI and SPINACH THIN CRUST PIZZA
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| A creation I made simply because I had a deep craving for turkey pepperoni and cheese - This pizza is actually quite addicting... |
Prep: 5 Mins. |
Bake 12 Mins.
Posted by Sandra
INGREDIENTS
1 store bought pizza dough (or Sandra’s recipe here: Homemade Pizza Dough)
cornmeal (for dusting pizza pan)
1 cup mozzarella, shredded
1 cup medium cheddar cheese, shredded
20 slices turkey pepperoni (Recommend: Hormel)
2 tablespoons olive oil, divided
2 cloves garlic, minced
2 cups baby spinach leaves
1 tomato, thinly sliced
fresh ground pepper
METHOD
Preheat oven to 475 degrees, and place rack in lowest position. Prepare pizza pan brushing it with olive oil, and a light sprinkling of cornmeal.
Roll dough out on a surface slightly dusted with flour. Place dough onto prepared pizza pan; brushing it with 1 tablespoon olive oil, prick lightly with a fork, and par-bake for 5 minutes.
Remove pizza from oven and add toppings. First, brushing with remaining olive oil, sprinkle with minced garlic, two shredded cheeses, and turkey pepperoni. Return to oven and bake for 5 minutes.
Remove from oven, and while hot add the spinach leaves, tomato slices, a couple of twists of fresh ground pepper, and a light drizzle of olive oil. Return to oven and bake for 2 more minutes.- Enjoy!
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Tip: For a thicker crust pizza, you will need to add more baking time.
Senin, 03 Maret 2014
SANDRA’S WILD ALASKA SMOKED SALMON CRIMINI FETTUCCINI ALFREDO
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| This particular recipe photo was requested to be added to Foodielicious on Flicker @ http://www.flickr.com/photos/ 46684675@N05/5320442551/ in/pool-foodielicious; and later @ http://freeimagefinder.com/ detail/5320442551.html |
Prep: 5 Mins. |
Cook: 10 to 12 Mins.
Posted by Sandra
INGREDIENTS
2 tablespoons unsalted butter
2 tablespoons light olive oil
¼ onion, minced
4 crimini mushrooms, sliced
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups heavy cream
2 cups milk
2 cups prepared, skinless and boneless Alaska smoked salmon strips, broken into chunks
(or kippered salmon fillets)
Sea salt and freshly ground pepper, to taste
½ cup parmesan cheese, grated (divided)
½ lb. prepared fettuccini
--Garnish with 1 tablespoon fresh parsley, chopped; including a few whole sprigs
METHOD
Begin preparing fettuccini according to package directions, which takes about 10 mins.
Meanwhile, melt butter with olive oil in a large non-stick skillet over medium heat. Add onions, and crimini mushrooms, and sauté until onions are translucent. Add the garlic and sauté for 30 seconds. Reduce heat under skillet to medium-low. Add flour slowly while whisking until incorporated; cooking for about 1-2 minutes for flour flavor to cook out. Slowly add cream, and milk while whisking a few minutes, until a thickened sauce forms. Add smoked salmon, and gently stir with a wooden spoon (so salmon pieces do not break up), just to heat through. (Please do not boil or cream might curdle.) Gradually sprinkle 1/3 cup of parmesan cheese over salmon-crimini sauce, and gently stir, just until cheese has melted. Taste for seasonings, adding sea salt and ground pepper, to taste (be careful, as the both the salmon and cheese tend to have a faily high salt content). Remove skillet from heat.
Drain fettuccini (while reserving a ladle full of pasta water), toss drained pasta lightly with a drizzle of olive oil, and pour hot pasta onto a large platter. Check consistency of sauce, adding pasta water to thin, if needed (test the consistency by dipping the backside of the wooden spoon into sauce, and running your finger through it and it should hold its shape, you do not want it too thick). Spoon salmon-crimini sauce over top of pasta and lightly toss, and sprinkle with remaining parmesan cheese. Garnish with chopped parsley, and a few whole parsley sprigs placed in the center of entree. – Enjoy!
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Tip: I like to serve this with glasses of quality white wine, and individual garden salads drizzled with vinaigrette.
Sabtu, 01 Maret 2014
SANDRA’S ALASKA WINTERTIME STEW
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An excellent all-around comforting stew you are bound to make over and over again... |
Servings: (8 to 10)
Prep: 15 Mins.
Cook: 30 Mins.
INGREDIENTS
1.5 lbs. extra-lean burger (I used moose)
--(Or, use beef, elk, caribou, buffalo, turkey, etc., if you wish)
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
2 garlic cloves, minced
1 yellow onion, chopped
1 red bell pepper, chopped
½ cup celery, sliced
½ cup carrots, sliced
1 jalapeno, stem, ribs, and seeds removed, then finely chopped
--(Retain ribs and seeds if you’d like a spicier stew)
1 (14.5 oz. can) diced tomatoes, with juice
1 (14.5 oz. can) chili beans, with juice
1 (6 oz. can) tomato paste
6 cups low-sodium beef broth (6 cups if you prefer more broth)
1 tablespoon sherry
1 tablespoon worcestershire
1 whole bay leaf
1 teaspoon dried basil
½ teaspoon dried oregano
¾ cup uncooked white fiber mini-penne pasta (I used Barilla)
1 handful fresh parsley, roughly chopped; plus more for garnish
METHOD
In large pot, begin browning the burger over medium-high heat, and sprinkle with sea salt and ground pepper. When burger is nearly finished browning, add garlic, onion, bell pepper, celery, carrots, and jalapeno. Saute until onions are translucent, about 5 minutes.
Add the diced tomatoes and chili beans with juices, tomato paste, broth, sherry worcestershire, bay leaf, basil, and oregano, then bring to boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
Add mini-penne pasta, and continue simmering for an additional 15 minutes.
Remove from heat, toss bay leaf, and add parsley; stirring to combine.
Ladle stew into bowls, and garnish with remaining parsley. ~ Enjoy!
This stew is fabulous when served with the following as a side (Click on title for recipe):
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| Sandras Premium Cornbread Muffins Recipe |
Jumat, 28 Februari 2014
SANDRA’S SMOKY KIELBASA with ORGANIC SNAP PEAS N’ MUSHROOMS over RICE
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| This is so fast and easy to have a delicious meal on the table in under 30 minutes... |
Prep/Cook: 30 Mins.
Posted by Sandra
INGREDIENTS
***Steamed basmati rice:1-1/2 cups basmati rice
3 cups water
½ teaspoon light olive oil
½ teaspoon sea salt
***Kielbasa n’ Veggies:
1 lb. smoked kielbasa, sliced lengthwise, and sliced again into bite size pieces)
½ red onion, chopped1 lb. smoked kielbasa, sliced lengthwise, and sliced again into bite size pieces)
2 handfuls of fresh organic sugar snap peas, inner and outer strings removed
2 organic garlic cloves, minced
6 organic crimini mushrooms, sliced
freshly ground pepper, to taste
***Sauce:
1 pkg. dry Lipton onion soup mix
2 cups cold water1 pkg. dry Lipton onion soup mix
1 cup Alaskan Amber beer
2-1/2 tablespoons cornstarch (or more, if you prefer a thicker gravy)
***Garnish
1 organic roma tomato, choppedMETHOD
To make the basmati rice, place olive oil in a heavy-bottom sauce pan and heat to medium-high, add rice and saute for 2 to 3 minutes, while stirring (this provides for a nutty flavor and keeps the rice from sticking together). Add the remaining ingredients, bring to boil, cover, and reduce heat to low and let steam for 20 minutes (no peeking).
Meanwhile, heat a large skillet to medium-high, and add the kielbasa and saute until slightly caramelized, for about 8 minutes. Add the onions to the hot skillet and saute until just about translucent, then add the garlic, and mushrooms, and ground pepper to taste, and saute for 2 minutes.
In the meantime, in a medium bowl, whisk all the sauce ingredients together, and pour while stirring into the skillet; scraping bits off of bottom of skillet, and bring to boil to thicken. Reduce the heat to low to simmer for 5 minutes.
Serve the kielbasa and sauce mixture over the steamed basmati rice, and garnish with freshly chopped roma tomatoes. – Enjoy!
Senin, 24 Februari 2014
SANDRA’S FLAVORFUL STEAMED BASMATI RICE N’ HERBS
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| This special rice partners wonderfully with most any seafood, meat, or poultry entree... |
Prep: 10 Mins. |
Steam: 20 Mins.
Posted by Sandra
INGREDIENTS
1 tablespoon unsalted butter
2 teaspoons light olive oil1 cup basmati rice
1 clove of garlic, minced
2 cups low-sodium chicken stock
½ teaspoon organic dried basil
½ teaspoon organic minced onion
½ teaspoon organic dried rosemary
½ teaspoon dried savory
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
METHOD
In a medium heavy-bottom saucepan, heat the butter with the olive oil over medium-high heat. Add the basmati rice, and saute while stirring constantly for 3 minutes (this prevents the basmati rice from sticking together when steamed and adds a nutty flavor). Add the garlic and saute for 30 seconds. Add the chicken stock, basil, minced onion, rosemary, savory, sea salt, and pepper; mixing to combine. Bring to a boil; cover, and reduce heat to low to simmer for 20 minutes, until rice is tender (no peeking ;). Fluff with a fork, and serve. – Enjoy!
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Tips: If using “salted” butter and “non-” low-sodium chicken broth, please omit the sea salt. Also, visit Red Onion Organic Spice and Tea for a few of the spices I incorporate.
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