~Faran's Cookbook~

Just a collection of recipes for my own reference I thought I might as well share, ahaha. ♥

[babelfishkiss]

Recipes for smoothies that actually aid in weight loss

There are 23 total in the link below, so if the ones I’ve posted here don’t interest you, check out the others to find something you might like~

PEANUT BUTTER AND BANANA

Half of one banana

1/2 cup smooth or crunchy low-fat peanut butter

1/2 cup of non-fat milk

6 ice cubes

1 tablespoon of chocolate whey protein powder

Place all of the ingredients into the blender and blend until smooth.

WATERMELON

6 cups of seedless watermelon, chopped

1 cup of lemon sherbet, non-fat milk, or low-fat vanilla yogurt

12 ice cubes

Put half the watermelon in the blender and blend until smooth, then add half of the ice and sherbet; blend until smooth. Repeat the process with the rest of the ingredients.

KIWI AND HONEYDEW

2 cups of honeydew, cubed

1 Granny Smith apple, chopped

1 kiwi fruit, peeled and chopped

2 tablespoons of sugar

1 tablespoon of lemon juice

1 cup of ice cubes

Place the honeydew, kiwi, apple, sugar, and lemon juice into the blender and blend until it’s smooth, then add the ice cubes and blend until the mixture is slushy.

MANGO SURPRISE

1/4 cup of cubed mangoes

1/4 cup of ripe avocado, mashed

1/2 cup of mango juice

1/4 cup of fat-free vanilla yogurt

1 tablespoon of juice

1 tablespoon of sugar

6 ice cubes

Add all the ingredients into the blender and blend until smooth.

APPLE 

1/2 cup of skim milk or soy milk

6 ounces of vanilla yogurt

1 teaspoon of apple pie spice

1 medium-sized, chopped apple

2 tablespoons of cashew butter

6 ice cubes

Place all the ingredients in the blender and then blend until smooth; best eaten with a spoon!

These all look so yummy! I think I’ll try the apple one first… or maybe the kiwi? but the mango peach looks so delicious!! oh no, can’t decide!

FULL SOURCE AND RECIPES HERE

[yuzupool]

reblogging for peanutbutter and banana omg

[undeadkin-snotlout]

reblog for apple and mango just oh mannn

[gourmetgaming]

Request: Persona 4 – Aiya Rainy Day Special Mega Beef Bowl

Back in the initial days of Gourmet Gaming I made the Steak Skewers from Persona 4. It was one of my earliest requests and the first popular post that seemed to strike something within the incredible Persona fan-base. I thought it was only fair that after a slew of new requests for the Aiya Rainy Day Special Mega Beef Bowl that I repay their kindness and revisit Persona 4 as a game that’s helped make Gourmet Gaming what it is today. To be honest the thing that sold me on making this dish was the idea that this “bowl is a portal to the meat dimension”. A meat. Dimension. Let’s think about that for a moment… Do you think you have enough understanding, knowledge, courage and diligence to face this challenge?

What you will need: A large wok, a frying pan and a large bowl.

Ingredients:

250g / 1 Cup White Rice

500g / 17oz Frying Steak

4 Tablespoons Light Soy Sauce

1 Teaspoon Cornflour

2 Tablespoons Olive Oil

2 Teaspoons Sesame Oil

100g / 1 Cup White Onion (Sliced)

1 Teaspoon Garlic

1 Teaspoon Fresh Ginger (Grated)

1 Teaspoon Red Chilli (Chopped)

2 Teaspoons Chinese Five Spice

200g / 1 Cup Brown Chestnut Mushrooms (Quartered)

50g / 1 ½ Cup Pak Choi (Sliced)

150g / 2 Cups Bean Sprouts

2 Teaspoons Dark Soy Sauce

250ml / 1 Cup Beef Stock

1 Egg

Preparations:

Boil the rice as per the instructions; usually 1 part rice to 2 parts water.

Slice the steak into strips and place them in a bowl. Add the light soy sauce, cornflour and mix well. Leave the beef to marinate for about 15 minutes.

Making the Aiya Rainy Day Special Mega Beef Bowl:

On a high heat, heat the wok then pour in the olive oil and sesame oil. Add the beef and fry until browned (about a minute or two) then remove from the wok and set aside.

Add the onions to the wok and fry them until soft. Add the garlic, red chilli, ginger, Chinese five spice and lightly fry.

Add pak choi, bean sprouts and mushrooms and stir fry for several minutes. Once lightly cooked return the beef to the wok.

Pour in the beef stock and dark soy sauce. Allow the mixture to reduce for about 5 minutes.

Heat a little oil in a separate frying pan and fry the egg until lightly crispy, then remove from the pan and set aside for later. Feel free to poach the egg or leave it raw for authenticity.

By now your rice should be cooked; spoon the rice into a bowl then layer on the beef and top with the egg. You’re now ready to face the Aiya Rainy Day Special Mega Beef Bowl Challenge!

You can also make a vegetarian version of this dish by replacing the beef with tofu and the beef stock with vegetable stock. I don’t know if it’s because it was 11PM by the time I got to eat this after a horrible mix up with my food delivery or if it actually is one of the best things I’ve ever tasted. Either way this wasn’t much of a challenge for me as I practically inhaled the dish. I’ve had egg fried rice before, but I had no idea how awesome a fried egg on top of a stir fry would be - all this time I’ve been missing out! It’s a rich, spicy and sweet dish that would, funnily enough, be a perfectly reinvigorating meal on a cold or rainy day. So the next time it rains, why not make this dish and set yourself a challenge of your very own! It’s sure to improve some aspects of your personality (your friends can thank me later). Aiyaaaaa!

[dismantle----repair]

This Thai beef salad recipe is fast becoming one of my favourite things to make for dinner. It’s nice and light but at the same time filling.

Thai Waterfall Beef Salad  

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Ingredients:

1 to 2 sirloin steaks, depending on the amount of meat you prefer (I just use regular stirfry beef that can be found at Woolworths or Coles. Usually I use thinner pieces aswell, this is just how it came and I was too lazy to cut it further :P)

MARINADE:

2 Tbsp. oyster sauce

2 Tbsp. soy sauce

1 Tbsp. lime or lemon juice

2 Tbsp. brown sugar

FOR SALAD:

1 large bowl salad greens

1 cup bean sprouts

handful of fresh mint or basil leaves, lightly chopped or torn

1 cup fresh coriander

1 cup fresh papaya, cubed or cut into spears (for papaya tips, see below) (I’ve never bothered with this, mainly because I couldn’t be bothered looking for it, but also because fruit in salad doesn’t seem appealing to me for some reason.

1 cup cherry tomatoes, left whole or sliced in half

DRESSING:

2 Tbsp. fish sauce (available at Asian food stores)

3 Tbsp. lime or lemon juice (I use lemon because that’s all I could find when I originally went to the grocery store. I think next time I’ll use a combination of lemon and lime :))

1+1/2 Tbsp. soy sauce

1/2 tsp. cayenne pepper (I use extra hot because both Ben and I like spicy food)

1 tsp. brown sugar

2 Tbsp. toasted and ground sticky rice, OR 2 Tbsp. ground peanuts (I never bothered with this because once again couldn’t be bothered finding it)

Preparation:

For tips on preparing fresh papaya, see: Buying and Preparing Papaya.

Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.

For the ground sticky rice (instead of peanuts): Place 2 Tbsp. uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestel & mortar.

Combine all dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves. Then prepare your bowl of greens and other salad ingredients.

Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).

If Oven-Broiling the Steak: Set oven to BROIL setting. Place steak on a broiling pan OR on a foil or parchment paper lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.

While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.

When ready to serve, portion out salad onto serving plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin. ENJOY!

Recipe taken from here

[prettygirlfood]

Vegan Eggnog Cheesecake

1 12.3-ounce package extra firm light silken tofu 1 8-ounce package Tofutti Better than Cream Cheese 3/4 cup sugar 1/2 cup vegan eggnog (see note) 2 tablespoons lemon juice 2 1/2 tablespoons brandy or rum 1/2 teaspoon vanilla 1/2 teaspoon freshly ground nutmeg, packed 3 tablespoons cornstarch 1 prepared graham cracker or oatmeal cookie crust

Preheat the oven to 350 F. Drain the tofu and put it and the Tofutti cream cheese into your food processor. Blend until smooth. Add the sugar and eggnog, and process again until sugar is dissolved, about 3 minutes. Add the remaining ingredients (except crust) and process until completely smooth, about 3 more minutes. Pour into the pie crust and bake in the middle of the oven for about 55 minutes (do not allow to brown). Filling will be slightly jiggly, not completely set until chilled.

Remove from oven and allow to cool. Refrigerate until completely chilled (the longer, the better). Serve sprinkled with additional grated nutmeg.

Note: You may use vanilla soymilk instead of eggnog. Just increase the brandy to 3 tablespoons and the nutmeg to 1 teaspoon and add an additional two teaspoons of sugar.

[everydaylund-blog]

The Swedes are seriously fond of Knäckebröd! And we can understand why - it tastes good, is healthy and easy to make! So.. Bake it yourself! Betina made it the other day and it was soooo good!!

Tip: Eat it when it is still a bit warm = Jummie!!

Once you’ve bought the ingredients, you have...

[farans-cookbook]

German Farmer's Breakfast

German Farmer's Breakfast Recipe

Ingredients

3 large potatoes, skinned and quartered lengthwise

3 Tbsp bacon fat or olive oil

2 cups roughly chopped green and white onions (include the greens from the green onions)

2 cups roughly chopped bell peppers

Salt to taste

1-2 cups chopped ham

1/4 cup chopped parsley

4 eggs, whisked

Method

1 Boil the potatoes in a saucepan of lightly salted water for 10-15 minutes until just cooked (test for doneness). Drain, rinse with cold water to cool. Cut into 1-inch squares. Set aside.

2 Heat 2 Tbsp bacon fat (or olive oil) in a large skillet on medium high heat. Add the onions and chopped bell peppers. Increase the heat to high. Brown the onions and bell peppers, stirring frequently, about 2-3 minutes.

3 Push the vegetables to the side of the pan, add the potatoes and another Tbsp of bacon fat (or olive oil) to the pan. Brown the potatoes for about 2 minutes, stirring frequently. Sprinkle on salt to taste as you cook. Add the ham to the potatoes and cook, stirring frequently until the ham is heated through, 1-2 minutes.

4 Mix all of the vegetables, potato and ham together and mix in the parsley. Add the eggs, stirring to distribute the eggs among the vegetables and ham. As soon as eggs begin to firm up, remove from heat.

Serve immediately. Great with ketchup on top.

Yield: Serves 4.

[bakingexplosion-blog]

creme brulee cheesecake

credits!

Recipe: makes one 6x6square cheesecake

Base: 60g digestives, 30g melted butter

Cheesecake: 26g cream cheese, , 26g caster sugar, 52g yolks, 26g egg, 182g cream, 68g sour cream, 1 tsp vanilla, 

130C. Mix crushed digestives with melted butter, press into mould. Chill. Whisk cream cheese with sugar with fork. Add sour cream, mix. Add yolks, egg, cream, mix. Add vanilla. Mix. Pour into mould. Bake for 40 minutes.

Take out, chill for 2 hrs. Sprinke with sugar, caramelise with blow torch.

Eat.

[animerecipes]

Stuffed Rolled Omelette - Mawaru Penguindrum To be perfectly honest, I don’t really like eggs.  I never have.  However, Kanba’s and Shoma’s rolled omelettes in Mawaru Penguindrum just looked.  So.  Good.  And I’ll eat anything once.  I’ve tried making plain rolled omelettes before, and just as a warning, it’s tricky.  You need to make sure the egg cooks through, but at the same time, is still raw enough to all stick together.  Don’t forget Kanba’s super special technique of adding chili oil to the egg!

Ingredients

3 Eggs

1/2 Cup Spinach, Chopped

1/3 Cup Grated Mozzarella

2 Tablespoon Soy Sauce

1 Teaspoon Chili Oil

1 Teaspoon Maple Syrup

1 Tablespoon Sugar (Optional)

1/4 Teaspoon Dashi Powder (Optional)

Vegetable or Olive Oil

Directions

Heat up a small pan (preferably with high sides) on low-medium heat.  Once the pan is hot, add about 2 tablespoons of vegetable or olive oil.

Break the eggs into a small bowl, add the dashi powder, chili oil, sugar, and 1 tablespoon of the soy sauce, and beat the eggs with a fork.

When the oil in the pan is hot, pour half of the egg mixture into the pan.  Swirl/Spread the egg around the pan so that it fills the bottom, and  then sprinkle half of the spinach and mozzarella over the egg.

Let the under side of the egg slowly cook.  Then, using a spatula (or even two spatulas), lift up a 1 inch portion of the egg and fold it over the top.  Let the egg cook a little bit, and then repeat folding the egg, until it’s all rolled up.

Push the rolled omelette back to the other side of the pan, and pour the rest of the egg in.  Sprinkle the last of the spinach and cheese onto the egg, and repeat step 4 using the already rolled egg as the inside.

Let the rolled omelette slowly cook in the pan until the wider sides are nice and browned.

Take the omelette out, and slice it into half inch slices.  Mix together the maple syrup and the last of the soy sauce, and pour on top of the rolled omelette.

[farans-cookbook]

Layered Caramel Banana Cake with Almond Flakes

Layered Caramel Banana Cake with Almond Flakes

Servings: 20cm round cake Preparation time: 20 minutes Bake time: 50 minutes

Comments You can replace golden syrup with a honey and corn syrup combination, with a 50:50 ratio.

Ingredients 3 ripe bananas, mashed 2 cups self-raising flour 1/2 cup unsalted butter 1/2 cup castor sugar 1 egg, beaten 1/3 cup golden syrup 1/2 teaspoon ground cinnamon 2/3 cups flaked almonds

Directions 1. Preheat oven to 350ºF/180ºC. 2. Using electric mixer, beat butter and sugar until light and creamy. 3. Add in eggs, beat until combined. 4. Transfer mixture to a larger mixing bowl and add bananas. Fold in flour. Stir until just combined and the mixture is almost smooth. 5. Reserve 2/3 cup of the mixture. 6. Pour the remaining mixture into a greased and floured tin and bake for 25 minutes. 7. In a separate bowl, combine syrup, cinnamon, almonds and the reserved cake mixture. 8. Pour mixture onto the partly baked cake, and smoothen surface. 9. Bake for a further 25 minutes or until a wooden pick comes out clean. 10. Allow to cool before removing from pan. Dust with icing sugar, if desired.

[farans-cookbook]

Banh Chuoi Nuong - Vietnamese Banana Cake with Coconut

Banh Chuoi Nuong

There are many variations to the delicious Vietnamese Banana Cake. Traditionally made with coconut milk, this version from Luke Nguyen's Song of Sapa uses sweetened condensed milk instead, which is just as delicious and not as overly sweet as you would expect.

Servings: 20cm round cake Preparation time: 15 minutes Bake time: 1 hour

Comments: You can use any type of bananas, as long as they are firm and fairly ripe.

Ingredients: 5 medium size bananas, sliced thinly 1 1/3 cups all-purpose flour 1/4 caster sugar 1 cup butter, melted 1 1/4 cup sweetened condensed milk 7 eggs, beaten 1/2 cup grated coconut (optional)

Directions: 1. Preheat oven to 4000ºF/200ºC. 2. In a bowl, combine bananas with sugar and set aside. 3. In a mixing bowl, combine eggs, condensed milk, butter, and mix. Add in flour and mix well. 4. Gently fold in bananas and coconut to the mixture. 6. Pour mixture into a greased and floured pan. 7. Bake for 1 hour until golden brown, or until a wooden pick comes out clean. 8. Allow to cool before removing from pan. Serve warm or cold.

[farans-cookbook]

Apple, Butterscotch and Fig Pudding

Apple, Butterscotch and Fig Pudding

Makes

8

Ingredients

1 small apple (such as gala), unpeeled, cored, cut into 8 slices

125g unsalted butter, softened

3/4 firmly packed cup (150g) dark brown sugar*

1 tsp vanilla bean paste* or vanilla extract

2 large eggs

1 1/4 cups (185g) plain flour

1/2 cup (60g) almond or hazelnut meal

1 1/2 tsp baking powder

1/4 cup (60ml) milk

2 dried figs, finely chopped

Pure (thin) cream, to serve

Butterscotch sauce

50g unsalted butter

2 firmly packed cups (320g) dark brown sugar*

300ml pure (thin) cream

Method

For the butterscotch sauce, place all the ingredients in a pan and stir over medium heat until the sugar dissolves. Increase the heat to medium-high and simmer rapidly for 5-8 minutes or until thickened, taking care not to let it boil over.

Preheat oven to 180°C. Grease eight 1/2-cup (125ml) metal pudding moulds. Place 1 tablespoon butterscotch sauce in the bottom of each mould and top with a slice of apple.

Using an electric mixer, beat the butter, brown sugar and vanilla bean paste until pale, then add the eggs one at a time, beating well after each addition. Slowly add the flour, almond meal, baking powder, milk and fig, and mix until combined. Divide the mixture among the moulds, place in a small baking pan and pour in enough boiling water to come halfway up the sides of the moulds. Bake for 35 minutes, until almost set.

Stand for 3 minutes, then remove from water bath. Run a hot paring knife around puddings and invert onto plates. Serve immediately with cream and remaining butterscotch sauce.

[farans-cookbook]

Caramel Date Pudding

Caramel Date Pudding

Ingredients (serves 6)

200g caster sugar

1 tsp lemon juice

200ml pouring cream

250g fresh dates, pitted, finely chopped

1 tsp bicarbonate of soda

75g butter

150g dark brown sugar

1 tsp vanilla extract

2 eggs

1 cup (150g) plain flour

Vanilla ice-cream, to serve

Method

Place sugar, lemon juice and 1/3 cup water in a small saucepan. Cook, stirring, over medium heat until sugar dissolves, then boil without stirring until mixture forms a deep-golden caramel. Add cream (take care as mixture will spit) then stir until well combined. Remove from heat and cool to room temperature.

Meanwhile, place dates and 1 cup water in a small saucepan and bring to the boil over medium heat. Stir in bicarbonate of soda then remove from heat. Process mixture in a food processor until smooth. Cool for 5 minutes.

Preheat oven to 180°C. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Using a hand whisk, fold in date mixture, flour and a pinch of salt until well combined. Spoon a scant 1/4 cup butterscotch sauce into each of 6 greased 1-cup capacity ovenproof tea cups or dishes. Divide date mixture between cups (don't worry if the caramel mixture seeps up the side of the date mixture). Place cups on an oven tray and bake for 25 minutes or until firm to the touch. Serve immediately, with ice-cream.

[farans-cookbook]

Christmas Plum Pudding with Crème Anglaise

Christmas Plum Pudding with Crème Anglaise

Cooking Time

360 minutes

Ingredients (serves 10)

250g butter, chopped

1 cup CSR Brown Sugar

4 eggs

750g Sunbeam Mixed Fruit

1/2 cup chopped Sunbeam Pitted Prunes

3/4 cup pitted, chopped dates

1 cup brandy

1 cup White Wings Plain Flour

1 tsp MasterFoods Ground Mixed Spice

1/2 tsp MasterFoods Ground Cinnamon

1/2 tsp MasterFoods Ground Nutmeg

1/2 tsp bicarbonate of soda

1/2 cup Lucky Slivered Almonds

1 cup fresh white breadcrumbs

Creme anglaise (see related recipe), to serve

Fresh raspberries, to serve

Icing sugar, to serve

Method

Beat butter and sugar together until light and creamy. Add eggs, one at a time, beating well after each addition. Add all fruit, brandy, sifted dry ingredients, almonds and breadcrumbs, and combine well.

Grease a 2-litre-capacity pudding basin. Spoon in mixture, cover with baking paper and secure with string. Cover with foil and basin lid.

Place pudding in a large pot with enough boiling water to reach halfway up the side of basin. Cover pot and simmer for 6 hours, ensuring water level remains constant by adding more boiling water as necessary.

Carefully remove pudding basin from water and set aside to cool. Cover basin with foil and place in the fridge until ready to serve.

On day of serving, re-boil pudding as above for 2 1/2 hours. Pour over creme anglaise, top with raspberries and dust with icing sugar, to serve.

[farans-cookbook]

Pizza Burgers

Pizza Burgers

Ingredients

1   egg

1/4 cup  rolled oats

2 tablespoons  catsup

3/4 teaspoon  dried Italian seasoning, crushed

1/4 teaspoon  garlic powder

1/4 teaspoon  onion powder

1/4 teaspoon  salt

3/4 pound  lean ground beef

4 ounces  reduced-fat mozzarella cheese, sliced

  Lettuce leaves (optional)

  Tomato slices (optional)

  Catsup and/or other condiments (optional)

4   whole wheat buns or Kaiser rolls, split and toasted

Directions

1)

In a medium mixing bowl beat egg slightly with a fork. Stir in the oats, 2 tablespoons catsup, dried Italian seasoning, garlic powder, onion powder, and salt. Add ground beef; mix well. Shape mixture into four 3/4-inch-thick patties.

2)

Place patties on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 14 minutes or an instant-read thermometer inserted in side of patty registers 160 degrees F, turning once. Top with cheese; broil about 1 minute more or until cheese is melted.

3)

Serve hot pizza burgers on toasted buns or Kaiser rolls with lettuce, tomato slices, and additional catsup and/or other condiments, if desired. Makes 4 servings.

[farans-cookbook]

Apricot Chicken

Apricot Chicken Recipe

If you don't have fresh apricots, you can use a combo of dried pitted apricots and apricot jam. Chop up about a dozen dried apricots and add them, with a half cup of apricot jam, to the stock in step 4 (skipping steps 1 and 5).

Ingredients

1 1/2 pounds apricots, roughly chopped, pits removed and discarded

1/4 cup sugar

2 Tbsp cider vinegar

2 pounds skinless chicken breasts, cut into 1 to 2-inch pieces

Salt

1 Tbsp unsalted butter (can sub olive oil)

3 Tbsp olive oil

1 chopped onion

2 cups chicken stock or broth (use gluten-free stock if you are cooking gluten-free)

1 Tbsp chopped fresh rosemary

1 teaspoon cinnamon

2 teaspoons Tabasco or other hot sauce (you can add more if you like)

Black pepper

Method

1 Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.

2 In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.

3 Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.

4 Once the onions have browned a bit, add the chicken stock and lower the heat to medium.

5 Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.

6 Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.

7 When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.

Serve hot with rice.

Yield: Serves 6.

[farans-cookbook]

Spicy Beef-Noodle Bowl

Spicy Beef-Noodle Bowl

Ingredients

1 lb.  boneless beef sirloin steak, cut in thin strips

1 Tbsp.  cooking oil

2 14-oz. cans  reduced sodium beef broth

1/3 cup  bottled peanut sauce

1-1/2 cups  medium egg noodles (3 oz.)

2 cups  broccoli florets

1/4 cup  bias-sliced green onions (optional)

Directions

1)

In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.

2)

Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.

3)

Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4.

[farans-cookbook]

Slow Cooker Apple Butter

Adapted from Not Your Mother’s Slow Cooker Cookbook, by Beth Hensperger.

Makes 5 to 8 cups.

Equipment

6-quart slow cooker apple wedge slicer potato masher immersion blender (or a jar blender)

Ingredients

16 medium to large Gala apples, unpeeled, cored, and cut into wedges (Might be slightly more or less, just enough to fill your slow cooker.) 2 cups (220 g) light brown sugar or raw sugar 1-1/2 tablespoons ground cinnamon 1 cup (240 ml) apple cider pinch of salt

Preparation

1. Add enough apple slices to cover the bottom of the slow cooker. Sprinkle 1/2 cup of brown sugar and some of the cinnamon over the slices. Repeat until you’ve used all of the apples, brown sugar, and cinnamon. Add a pinch of salt and pour the apple cider over the  apples. Toss the apples with a wooden spoon.

2. Cover and cook on low for 10 to 12 hours, or overnight. Remove the lid, mash the apples down with a potato masher, and stir to mix. Leave the lid off and continue cooking on low, mashing and stirring occasionally, until the mixture has reduced to about 1/3 and is thick. Turn off the slow cooker and allow the mixture to come to room temperature.

3. Use an immersion blender (or jar blender) to puree the cooled mixture until it’s very smooth. Store covered in the refrigerator for up to 2 months or in the freezer for up to 3 months. You may also process jars using the boiling water method.

Variations

Use 1 cup maple syrup and 1 cup brown sugar to sweeten the apples.

Try this spice mix: 2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground allspice.

If using a 4-quart slow cooker, adjust the number of apples (about 8 medium to large apples), and reduce the sugar to 1-1/2 cups.