Cardamom Bread, Sweet and Rustic : Razor Family Farms
October 31, 2008|Comments (53) Bread is my weakness. It calls to me in the night and from the rooftops. Our love is a real and tangible thing. Thankfully, I am not the only one to fall for the steamy fragrant delicious stuff. Cardamom, a must-have in any Nordic bread, is one of my favorite spices which I learned to use while living in Washington state in Lutheran country (lots of people with Nordic origins there). Now, I will share my favorite cardamom-containing bread recipe but it’s a secret, so don’t tell anyone. Ingredients 1 1/2 Tbsp instant yeast4 cups flour11/4 cups lukewarm milk or water3/4 cup melted butter or oil3/4 cup white sugar1 egg, lightly beaten1 tsp salt1 tsp ground cardamom 1.) 2.) 3.) 4.) 5.) 6.) 7.) Need more recipes? Comments (53)| Leave a comment
Crockpot Chicken Tacos
I'll keep this short and sweet: this is one of my all time favorite recipes. If there is one crockpot recipe you need in your repertoire, this is it. But truthfully, after making it once you won't even need the recipe because it's just so darn easy. Three ingredients and almost zero work. You can easily put together a great tortilla soup with the leftovers from the chicken. **As a side note, I am SO grateful to everyone who has made this recipe and/or commented on the post. Crockpot Chicken TacosRecipe from Tasty KitchenServes: ~12 people 1 1oz Envelope Taco Seasoning*6 Boneless, Skinless Chicken Breasts, thawed1 16oz jar Salsa* Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. *I use Old El Paso Reduced Sodium for the seasoning. Here is the tortilla soup recipe from one of the readers.
coconut milk Chocolate Frosting Shots!
If you received an email from Pinterest saying I didn’t want recipes pinned, this is NOT true! I’m so sorry for this and have no idea why they would send out such a message! As is obvious from the fact I have a Chocolate Covered Pinterest Board, I love and appreciate when people pin my recipes. Please accept my apologies and by all means keep pinning whatever you want… I’m honored when people pin my recipes! -Katie Tequila? What’s that? Healthy Frosting Shots? Maybe you’ve heard of the popular bakery, Sprinkles? Yesterday, I made my own chocolate frosting shots: Thick Chocolate Frosting… You can try this on my delicious Healthy Chocolate Cupcakes or even the Black Bean Brownies. Or skip the cupcake, like I did, and simply serve yourself a big glass of unadulterated chocolate bliss. (or chocolate mousse!) Healthy frosting recipe: Open your coconut milk, and if it’s not already super-thick, leave the can (or transfer to a bowl) uncovered in the fridge overnight.
Peanut Butter Blossoms
1. Heat oven to 375°F. Remove wrappers from chocolates. 2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. 3. 4. cookie; cookie will crack around edges. Makes about 48 cookies. Nutritional Information per serving (1 cookie): Calories: 90, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 75mg, Total Carbohydrate: 10g, Dietary Fiber: less than 1g, Sugars: 6g, Protein: 2g, Vitamin A: 0%DV*, Vitamin C: 0%DV*, Calcium: 0%DV*, Iron: 2%DV* *%DV= %Daily Values are calculated based on a 2000 calorie diet
Cooking Light's Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream
[Photograph: Oxmoor House] As always with our Cook the Book feature, we have five (5) copies of Cooking Light The Complete Quick Cook to give away this week. These Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream from Bruce Weinstein's and Mark Scarbrough's Cooking Light The Complete Quick Cook aren't quite as quick as opening up that yellow taco dinner box complete with hard shells and seasoning packet, but they're certainly worth the ten minutes of extra prep time in tastiness alone. Why you should make this: Because you deserve better than tacos from a box and these chicken tacos are nearly as simple to assemble. This recipe adopts two of Scarbrough's and Weinstein's great time savers: There's no shame in buying pre-sliced veggies when you're in a time crunch, and cooking over high heat is not only quicker but imparts great flavor. Adapted from Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough.
Christmas Crack
I found this recipe not too long ago and for the life of me I can't remember where. I'm sure it was one of the cooking blogs I follow...but I can't recall which one. It might have been www.mommyskitchen.net. Christmas Crack 1 12.8-ounce box Rice Chex cereal 1 12-ponce box Golden Grahams cereal 1 7-ounce bag shredded coconut 1 4-ounce bag slivered almonds 1 1/2 cups butter (3...yes 3...sticks of butter) 2 cups sugar 2 cups corn syrup Combine Rice Chex and Golden Grahams, coconut and almonds in a large mixing bowl.
Cilantro Lime Tilapia Tacos
Flaky white fish, tomatoes, jalapeños, cilantro and lime topped with avocado. A fresh and flavorful way to spice up fish, quick enough to make for a busy weeknight! I like it spicy, so I chop up the jalapeños whole, seeds and all but you can tone it down to suit your taste. Serve this meal with a Skinnygirl margarita and some salsa music in the background and let the fiesta begin! Cilantro Lime Tilapia TacosSkinnytaste.comServings: 4 • Serving Size: 2 tacos • Old Points: 7 pts • Points+: 8 ptsCalories: 319 • Fat: 12 g • Protein: 26.5 g • Carb: 33.7 g • Fiber: 9.7 g • Sugar: 3.6 gSodium: 76.2 mg (without salt) Ingredients: Heat olive oil in a skillet. Place tilapia on the skillet and cook until the flesh starts to flake. Meanwhile, heat tortillas on a skillet a few minutes on each side to warm (no oil needed).
