Wednesday, January 13, 2010

Peachy Keen Chicken

I recently got a new toy tool, a electric pressure cooker.  It supposedly "makes slow food fast."  I've only used it this once but I am impressed so far. 

(Photo coming soon...)

Peachy Keen Chicken
Recipe from "Slow Food Fast" Cookbook

6 Small, Bonless, Chicken Breasts
2 Cans sliced peaches
2 Tablespoons Teriyake Sauce
2 Tablespoons Water
2 Tablespoons Cornstarch

Mix peaches and teriyake sauce in pressure cooker.  Dip chicken breasts in mixture and and place on top (or settle down in amongst the peaches and sauce).  Cook on high pressure for 15 minutes.  Release pressure.  Remove chicken and mix cornstarch and water to thicken the sauce.  Cook on high (or brown setting) (with the lid off) to thicken up the sauce.  Serve over cooked rice.

This recipe was very easy.  It was kind of bland, so next time it needs something.  But it was a great starter recipe...I think I'll add bell pepper and use pineapple next time.  And the rice was bland since there wasnt enough sauce to coat it all, so next time I'll do fried rice.  I served it with steamed broccoli. 

Monday, January 4, 2010

Savory Lentil and Canadian Bacon Soup

This was my first time cooking with lentils!

Savory Lentil and Canadian Bacon Soup

1 package dried lentils, sorted and rinsed (16 oz or 2 1/4 cups)
2 cans vegetable broth (14 1/2 oz each) (I bet you could use chicken broth or whatever you had on hand)
1 package sliced Canadian bacon, coarsely chopped (6 oz) or you could use 1 1/2 cups chopped ham
2 medium carrots, cut into 1/2 inch pieces (1 cup) (I just used baby carrots since its what I had)
1 medium potato, peeled and cut into 1/2 inch pieces ( 1 cup)
1 medium onion, chopped (1/2 cup)
1 medium stalk of celery, cut into 1/2 inch pieces (1/2 cup)
4 cups water
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Mix all ingredients in slow cooker and cook on low 8-9 hours or until lentils are tender.  (Or high 3-5 hours).  Stir before serving.

Sunday, January 3, 2010

Angel Food Cake

We currently have an ABUNDANCE of eggs...our hens are laying 28 or so a is a good use for some of them!  And SO much better than any mix!!  Freezes well too!
Recipe from

Angel Food Cake

1 1/4 Cups Cake Flour (I only had all purpose so I used the substitution of removing 2 Tablespoons per cp of flour)
1 3/4 Cups Sugar
1/4 teaspoon salt
1 1/2 Cups Egg Whites
1 teaspoon Cream of Tartar
1 teaspoon vanilla extract
1 teaspoon almond extract (I left this out, we arent huge almond fans).

Sift flour, sugar, and salt, 4 or 5 times.  You want it really nice and fine and light.

Beat egg whites and cream of tartar until stiff peaks form.

Stir in vanilla.  Fold in dry ingredients.  You want to carefully fold these in because you do not want your egg whites to fall, you want to make sure they stay light and fluffy.

Carefully pour into a 10 inch tube pan.  Bake at 325 for about an hour until golden brown.  Dont preheat the oven.  Invert pan and cool completely.  Run knife along edges and bottom when removing the pan.  It will stick but its supposed to, you'll just have to "cut" it out.

Note: I had trouble getting my eggs stiff enough, the first time it was a total flop.  The second time was MUCH better but still fell a little bit.  But still good.

Fantasy Fudge

This is the one and only fudge recipe I've ever made.  Its pretty fail proof and easy and oh so good.  I made it twice this Holiday season, the second time it was this weekend for dear hubby's birthday, he likes it better than cake!  This is the recipe always on the back of the Marshmellow Creme jar!

Fantasy Fudge

3 Cups Sugar
3/4 Butter or Margarine (works well with both, but if you are going to be "bad" go all the way and use butter!!)
1 small can (5oz)  or 2/3 cup evaporated milk
1 jar (7 oz) Marshmellow Creme
12 squares semi-sweet chocolate (I use chocolate chips instead...2 Cups)
1 Cup Chopped nuts (if you dont have them no biggie)
1 teaspoon vanilla

Cook sugar, butter, and milk in a saucepan until it comes to a full rolling boil, stirring constantly to prevent scorching.   Boil 4 minutes, or until candy thermometer reaches 234*F (my thermometer broke and I havent replaced it, timing it works well for me).  Remove from heat and stir in marshmellow creme, chocolate, nuts, and vanilla. 
Spread into pan that is carefully lined with foil (hanging over the edges so you can lift it out).  I use a silicone baking pan, pops out perfectly.  Or if you arent overly concerned with presentation any pan will work fine.  Let cool about 4 hours or until totally set.  Remove from pan and cut into 1 inch squares! 

Note:  I didnt have nuts but did have leftover M&Ms that I just sprinkled on top and pressed in a little while it was still warm!