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~ Cyber
Kitchen ~ |
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"It is the Americans who have managed to
crown minced beef as hamburger, and to send it around the
world
so that even the fussy French have taken to "le
boeuf haché, le hambourgaire." ~ Julia
Child |
Thank goodness
cooking and baking are more fun than ironing and
bunk beds!
The
late great American Humorist Erma Bombeck once
wrote "My second favorite household chore is
ironing. My first one being -- hitting my head
on the top bunk bed until I
faint."
Kidding
aside, sometimes recipes can feel like hitting
ones head against a bunk bed, especially when we
don't have a lot of time. The recipes we are
featuring are easy, require little time to
prepare, and best of all delicious and
comforting.
If you are new to Cyber Kitchen, our
collection of past featured recipes can be
found in our Recipe Index section. If we don't have what
you're looking for, then be sure to look
in our Recipe Links section.
We would like to thank the folks at
Prepared Pantry who sent us breakfast
Information and many of the recipes as well as
th their Favorite Chocolate
Recipes booklet. It's quite
informative. Feel free to printout a
copy or download it.
Remember to share one of your
favorite recipes with us. Along with your
recipe your name will appear with our thanks. Just
send me an email or use the contact Joanne form in
the left column.
Take care and come back
soon,
Joanne
Your San Francisco Bay Area
Real Estate Broker and food lover with little
time. |
"In general, my
children refused to eat anything that hadn't
danced on TV."
~
Erma Bombeck
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Over The
Fence
Newsletter
September 2008
What's
inside:
Notable
September Dates:
September
1st: Labor Day
September 22nd: First Day of
Fall
Features:
Strategies for Saving
a Bundle
on Groceries
How to Sort and Organize
Coupons
Planning the Perfect
Picnic
Bulbs are Here!
Plant once in
your garden and have color year after
year!
Recipe:
Slaw
With Cranberries
and Pine
Nuts
September
2008
View online or
print a copy
and take it along to
read
when waiting.
Prior Issues:
August
2008
July
2008
June
2008
May
2008
April
2008
March 2008
February 2008
January 2008
December 2007
November 2007
October 2007
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Food, like a loving touch or
a glimpse of divine power, has that ability to
comfort.
~ Norman
Kolpas |
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Ham and Corn
Chowder
Sometimes straightforward soups are the
best. This is a simple corn chowder with
cubed ham added. It’s a great recipe for
that leftover ham from your holiday dinner.
2
tablespoons butter
1/2 medium onion, finely
chopped
3 tablespoons all-purpose flour
1
15-ounce can chicken broth
2 cups cubed
potatoes
2 cups half and half or 2 cups
milk
2 15-ounce cans corn, undrained
1 1/2
cups diced ham
2 tablespoons fresh parsley or
one tablespoon dried
Directions
Melt the
butter in a medium saucepan. Add onion and cook
until tender, stirring frequently. Add the
flour and stir to make a paste. Slowly add
the chicken broth, stirring frequently with a
whisk to avoid lumps.
Add the
potatoes. Cover and cook for 10 minutes or
until potatoes are barely tender.
Stir in
half and half and both cans of undrained corn.
Cook uncovered for six to eight minutes.
Stir in ham and parsley. Reheat if
necessary. |
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Chicken &
Tortellinin Stew
 Diced chicken breast is browned and added
to chicken broth, along with tender
cheese-filled tortellini, carrots, onion and green
beans.
1 tbsp. cornstarch
1 tbsp. water
2 tbsp. vegetable oil
3/4 lb. skinless,
boneless chicken breast, cut into cubes
1 cup
frozen sliced carrot
1 cup frozen cut green
beans
3/4 cup chopped onion
6
cups chicken broth
1 cup dried
cheese-filled tortellini
2 tbsp. chopped fresh
parsley (optional)
Directions:
Stir
the cornstarch and water in a small
cup until smooth. Set the mixture
aside.
Heat
1 tablespoon of the oil
in a 6-quart saucepot over medium-high heat. Add
the chicken and cook until it's well browned,
stirring often. Remove the
chicken.
Add
the remaining oil to the saucepot. Add
the carrots, beans and onions. Cook over
meduim-heat until the vegetable are
tender-crisp.
Stir
in the broth. Heat to a boil. Add the
tortellini and parsley, if desired. Cook for 10
minutes or until the tortellini is tender. Return
the chicken to the saucepot and heat
through.
Stir
the cornstarch mixture and stir it into
the saucepot. Cook and stir until the mixture
boils and thickens slightly.
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Sautéed Spinach with Pine
Nuts and Golden Raisins
 Here’s an easy healthy
recipe to serve with a dinner of a nice
piece of broiled fish or breast of chicken
along with whole grain rice -- a
delicious meal.
2 teaspoons extra-virgin
olive oil
2 tablespoons golden raisins
1
tablespoon pine nuts
2 cloves garlic,
minced
1 bunch fresh spinach, tough stems
removed
2 teaspoons balsamic vinegar
1/8
teaspoon salt
1 tablespoon shaved Parmesan
cheese
Freshly ground pepper to taste
Directions:
Heat
oil in a large nonstick skillet over medium-high
heat. Add raisins, pine nuts and garlic; cook,
stirring, until fragrant, about 30 seconds.Add
spinach and cook, stirring, until just barely
wilted, about 2 minutes. Remove from heat; stir in
balsamic vinegar and salt. Serve immediately,
sprinkled with Parmesan and pepper.
Nutritional Information: Per
serving: 158 calories; 9g fat (2g sat, 5g mono);
2mg cholesterol; 16g carbohydrate; 6g protein; 4g
fiber; 310mg
sodium.
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Broccoli is one of the most amazing
pharmaceutical packages in nature's food pharmacy. ~
Jean Carper |
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 Easy & Tasty Broccoli
Salad
Thanks to Sandy
Helm,
Chandler OK
2-3 heads of broccoli
1
med red onion
1 1/2 cups of shredded sharp cheddar
cheese
8 slices of cooked bacon crumbled
1 small
package of sunflower seeds or raisins
Mix
together 1 cup mayo
4 tbsp red wine vinegar
1/2
cup of sugar
Pour over dry ingredients. Let
refrigerate 1-2 days
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Ask your child what he wants for dinner
only if he's buying. ~ Fran
Lebowitz |
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Lemony Chicken Pasta
Toss
 Homemade chicken broth is the solution
to quick and easy cooking in this light and lemony
chicken pasta topper. If you don't have any
homemade broth in your freezer, then canned broth will
work as will Herb Ox Sodium Free Instant Broth
& Seasoning Chicken Bouillon.
2 tbsp. cornstarch
1 3/4 cups Chicken Broth
2 tbsp. lemon juice
1 tbsp. Dijon-style mustard
1 lb. skinless,
boneless chicken breast, cut into strips
2 cloves
garlic, minced
3 tbsp. chopped fresh parsley OR 1
tbsp. dried parsley flakes
4 cups hot cooked thin
spaghetti, cooked without salt
Directions:
MIX cornstarch,
broth, lemon juice and mustard.
COOK chicken and
garlic in nonstick skillet until browned, stirring
often. Remove chicken.
ADD cornstarch mixture.
Cook and stir until mixture boils and thickens. Return
chicken to skillet and heat through. Stir in parsley.
Toss with spaghetti.
Serves:
4
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Worrying about calories and
cholesterol takes the fun out of food. ~ Julia
Child |
Balsamic Glazed
Salmon
 This simple salmon entrée is sprinkled with
lemon-pepper seasoning before poaching in Chicken
Broth. Balsamic Glazed Salmon -
its sweet and tangy glaze makes it really
satisfying. For the perfect accompaniment, serve the
salmon with flavorful Broth Simmered
Rice.
8 fresh salmon fillets,
3/4-inch thick (about 1 1/2 pounds)
Freshly ground
black pepper
3 tbsp. olive oil
4 1/2 tsp.
cornstarch
1 3/4 cups Chicken Broth
3 tbsp.
balsamic vinegar
1 tbsp. brown sugar
1 tbsp.
orange juice
1 tsp. grated orange peel
Orange
slices for garnish
Directions:
Place the
salmon in an 11 x 8-inch (2-quart) shallow baking dish.
Sprinkle with black pepper and drizzle with oil. Bake at
350°F. for 15 minutes or until the fish flakes easily
when tested with a fork.
Stir the cornstarch, broth,
vinegar, brown sugar, orange juice and orange peel in a
2-quart saucepan over high heat to a boil. Cook and stir
until the mixture boils and thickens.
Place the salmon on a serving
platter and serve with the sauce. Garnish with the
orange slices.
Tip: When grating citrus
fruits you'll want to avoid rubbing too deeply into the
peel. There's a white layer between the outer peel and
the flesh, called the pith, which can be
bitter.
Serves: 8
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Sleep 'til your hungry, eat 'til
your sleepy. ~ Author Unknown |
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Old Fashioned Crunchy Tuna
Casserole
10 3/4 oz (1 can) of
condensed cream of mushroom soup
6 1/2 oz (1 can) of
tuna, drained
1 1/2 cups of frozen green peas,
thawed
1 cup of cooked noodles
1/4 cup of
breadcrumbs
3 tablespoons of butter, melted
1
small bag of potato chips, crushed.
Directions:
Combine the drained
cream of mushroom soup, tuna, green peas, and cooked
noodles; then spoon into a greased baking
dish.
Moisten the breadcrumbs
with the melted butter; then sprinkle over top of the
casserole.
Top with crushed potato
chips.
Bake at 375°F (190°C) for 30-40
minutes or until bubbling.
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What you eat standing up doesn't
count ~ Beth Barnes |
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Crusty Home-style Bread
Bowls
 Ideal for soup, chili, stew,
or salads
1 cup
water
1
Tbsp. sugar
1 tsp. salt
2 3/4 cups Gold Medal
Better for Bread
1 1/2 tsp. bread machine yeast
1 egg yolk
1 Tbsp. water
Directions:
Measure
carefully, placing all ingredients except egg yolk and 1
tablespoon water in bread machine pan in the order
recommended by the manufacturer.
 Select Dough/Manual cycle. Do not use delay
cycle.
Remove dough from pan, using lightly
floured hands. Cover and let rest 10 minutes on lightly
floured surface.
Grease outsides of six
10-ounce custard cups. Place cups upside down on
ungreased cookie sheet. Divide dough into 6 equal
pieces. Roll or pat each piece into 7-inch circle on
lightly floured surface. Shape dough circles over
outsides of cups. Cover and let rise in warm place 15 to
20 minutes or until slightly
puffy.
Heat oven to 375°F. Mix egg
yolk and 1 tablespoon water; brush gently over bread
bowls. Bake 18 to 22 minutes or until golden brown.
Carefully lift bread bowls from custard cups--bread and
cups will be hot. Cool bread bowls upright on wire
rack.
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A man seldom thinks of anything with
more earnest than he does of his dinner. ~ Samuel
Johnson |
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Black Bean,
Corn, and Turkey Chili
 Ground turkey is flavored with spicy salsa,
a blend of Southwestern spices, onions, corn, black
beans and Chicken Broth for a satisfying twist on
traditional chili.
1
tbsp. vegetable oil
1 lb. ground turkey
1 large
onion, chopped (about 1 cup)
2 tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano leaves,
crushed
1/2 tsp. ground black pepper
1/4 tsp.
garlic powder or 2 cloves garlic, minced
1 3/4
cups Chicken Broth
OR Certified Organic Chicken Broth
1/2 cup Pace® Thick & Chunky Salsa
1 tbsp.
sugar
1 can (about 15 oz.) black beans, rinsed and
drained
1 can (16 oz.) whole kernel corn,
drained
Directions:
Heat
the oil in a 4-quart saucepot over
medium-high heat. Add the turkey, onion, chili powder,
cumin, oregano, black pepper and garlic powder. Cook
until turkey is well browned, stirring frequently to
break up meat.
Stir
the broth, salsa, sugar, beans and corn into
the saucepot. Heat to a boil. Reduce the heat to low.
Cover and cook for 30 to 40 minutes.
Serve with
toppers such as sour cream, chopped onions, and shredded
cheddar cheese on the side.
Serves:
6
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Heaven is a pot of chili simmering on the stove.
~ Charles Simic |
 Slow Cooker Savory Pot
Roast
Prep: 10 minutes
Cook: 8 hours*
This
tender pot roast is braised to perfection in a mixture
of Condensed Cream of Mushroom Soup, Dry Onion
Soup and Recipe Mix, carrots, onions, and
potatoes.
Ingredients:
1 can (10 3/4 ounces) Condensed Cream of
Mushroom Soup (Regular, 98% Fat Free or 25% Less
Sodium)
1 pouch (2 ounces) Dry onion Soup &
Recipe Mix**
6 medium potatoes, cut into quarters
(about 6 cups)
6 medium carrots, cut into 2-inch
pieces (about 3 cups)
2 medium onions, cut into
quarters
3 1/2- to 4-pound boneless beef bottom round
roasts or chuck pot roast
Directions:
Stir
the mushroom soup, onion soup mix, potatoes and
carrots in a 3 1/2-quart slow cooker. Add the beef and
turn to coat.
Cover
and cook on LOW for 8 to 9 hours* or until the
beef is fork-tender.
*Or
on HIGH for 4 to 5 hours.
**If you do not use Dry Onion Soup
and Recipe Mix, add 1 Tablespoon Worchestshire
Sauce.
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All things being equal, those who know how
to eat look ten years younger
than those who are
ignorant of that science. ~ Jean-Anthelme
Brillat-Savarin |
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"Seize the moment. Think of all
those women on the 'Titanic' who waved off the dessert
cart." ~ Erma Bombeck
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 BE MY VALENTINE COOKIES
A valentine cookie recipe
that is a perfect way to say "I Love You."
Cookie
Ingredients:
1 cup butter,
softened
1 (3-ounce) package cream
cheese, softened
3/4 cup sugar
1 egg
1 teaspoon
peppermint extract
3 cups all-purpose
flour
Glaze
Ingredients:
1 (12-ounce)
package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening or
butter
Combine all cookie
ingredients except flour in large bowl. Beat at medium
speed, scraping bowl often, until creamy. Reduce speed
to low; add flour. Continue beating until well mixed.
Divide dough in half; wrap each half in plastic food
wrap. Refrigerate dough 2 hours or overnight.
Heat oven to 375°F. Roll
out dough, one-half at a time (keeping remaining dough
refrigerated), on lightly floured surface to 1/4-inch
thickness. Cut out cookies with 2 1/2-inch heart-shaped
cutter. Place 1 inch apart onto ungreased cookie sheets.
Bake for 7 to 10 minutes or until edges are very lightly
browned. Remove from cookie sheets; cool completely.
Melt chocolate and
shortening in 1-quart saucepan over low heat, stirring
occasionally, until melted (4 to 6 minutes). Dip half of
each heart into chocolate. Place onto waxed paper-lined
cookie sheets; refrigerate until chocolate is firm.
Store refrigerated.
Yield: 3 1/2 dozen
cookies
Nutrition Facts (1
cookie): Calories: 140, Fat: 8g, Cholesterol: 20mg,
Sodium: 40mg, Carbohydrates: 16g, Dietary Fiber: 0g,
Protein: 2g
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I
never met a meal I didn't like. ~ Miss
Piggy |
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 Easy and
Delicious Coconut Cake
Thanks to
Charles Crane
1 white cake
mix
1 can coconut
1 can creme de
coconut
1 8 oz. Cool
Whip
Coconut
flavoring
Directions:
Mix cake as
usual, then add 1/2 can coconut.
Bake in 9 X 13 pan with
cake mix directions.
While warm, fork holes in
cake and pour in creme de coconut. Let cool.
Then mix Cool Whip,
remaining coconut and flavoring. Spread on
cake. Refrigerate. ENJOY!
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California's a wonderful place to live - if you
happen to be an orange. ~ Fred Allen |
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 Molten
Chocolate
Cakes
2 tablespoons plus 3/4 cup (1 1/2
sticks) butter, divided
8 oz. 62% Cacao Bittersweet Chocolate
Baking Bar(s), broken into pieces
3 large
eggs
3 large egg yolks
1/4 cup plus 1 tablespoon
granulated sugar
1 teaspoon vanilla extract
1
tablespoon all-purpose flour
Powdered
sugar
Directions:
PREHEAT oven to 425°
F. Generously butter six 6-ounce ramekins or custard
cups with two tablespoons butter.
STIR 3/4 cup butter and chocolate
in medium, heavy-duty saucepan over low heat
until chocolate is melted and mixture is smooth. Remove
from heat. Beat eggs, egg yolks, sugar and vanilla
extract in large mixer bowl until thick and pale yellow,
about 8 minutes. Fold 1/3 of chocolate mixture
into egg mixture. Fold in remaining chocolate
mixture and flour until well blended. Divide batter
evenly among prepared ramekins. Place on baking sheet.
BAKE for 12 to 13 minutes or until sides
are set and 1-inch centers move slightly when shaken.
Remove from oven to wire rack.
TO SERVE,
run a thin knife around top edge of cakes to loosen
slightly; carefully invert onto serving plates. Lift
ramekins off of cakes. Sprinkle with powdered sugar.
Serve immediately.
Yields - 6 servings
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No love lasts longer, than the
love of chocolate. ~ Joanne
Gardiner |
 Favorite
Chocolate
Cake
2 bars (4 oz.
total) Unsweetened Chocolate Baking Bars, broken
into pieces
1/2 cup (1 stick) butter or margarine
2 cups granulated sugar
2 cups all-purpose flour
1 cup milk
1/2 cup water
2 large eggs
1
tablespoon lemon juice, or white distilled vinegar
1
teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon
salt
Directions:
MICROWAVE broken-up bars in uncovered,
microwave-safe bowl on HIGH (100%) power for 1 minute;
STIR. The bars may retain some of their shape. If
necessary, microwave at additional 10- to 15-second
intervals, stirring just until melted; cool to room
temperature.
PREHEAT oven to 350° F. Grease and
flour two 9-inch round baking pans or one 13 x 9-inch
baking pan.
BEAT sugar and butter in large mixer
bowl. Add flour, milk, water, eggs, lemon juice, vanilla
extract, baking powder, baking soda and salt; beat on
low speed until blended. Beat on high speed for 2
minutes. Beat in melted chocolate. Pour into prepared
baking pan(s).
BAKE for 30 to 35 minutes or
until wooden pick inserted in center comes out clean.
Cool in pans for 20 minutes; invert onto wire racks to
cool completely before frosting.
FROST with Creamy Chocolate
Frosting. Recipe follows
Yields - 18
servings
Creamy Chocolate
Frosting
1/2 cup (1
stick) butter,
softened
2 oz. 53% Cacao Dark Chocolate
Baking Bar(s), broken into small pieces
2 1/2
cups powdered sugar, divided
1 teaspoon
vanilla extract
1/8 teaspoon salt
2 to 3
tablespoons milk
Directions:
MICROWAVE butter
and chocolate in small, uncovered, microwave-safe mixer
bowl on HIGH (100%) power for 45 seconds;
STIR. Sections
may retain some of their original shape. If necessary,
microwave at additional 10- to 15-second intervals,
stirring just until smooth; cool to room temperature.
BEAT 1 cup powdered sugar, vanilla
extract and salt into chocolate mixture until creamy.
Gradually beat in remaining powdered sugar
alternately with milk until smooth.
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If Time, so fleeting, must like humans
die, let it be filled with good food and good talk,
and then embalmed in the perfumes of conviviality. ~
M.F.K. Fisher |
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 Chocolatey Raspberry Crumb
Bars
1 cup (2 sticks) butter or
margarine, softened
2 cups all-purpose flour
1/2
cup packed light brown sugar
1/4 teaspoon salt
2
cups (12-ounce package) Semi-Sweet Chocolate Morsels,
divided
1
can (14 ounces) Sweetened Condensed Milk, not evaporated
milk
1/2 cup chopped nuts (optional)
1/3 cup
seedless raspberry jam
Directions:
PREHEAT oven to 350°
F. Grease 13 x 9-inch baking pan.
BEAT butter in
large mixer bowl until creamy. Beat in flour, sugar and
salt until crumbly. With floured fingers, press 1 3/4
cups crumb mixture onto bottom of prepared baking
pan; reserve remaining mixture.
BAKE for
10 to 12 minutes or until edges are golden
brown.
MICROWAVE 1 cup morsels and
sweetened condensed milk in medium, uncovered,
microwave-safe bowl on HIGH (100%) power for 1 minute;
STIR. Morsels may retain some of their original shape.
If necessary, microwave at additional 10- to 15-second
intervals, stirring just until morsels are melted.
Spread over hot crust.
STIR nuts into
reserved crumb mixture; sprinkle over chocolate
filling. Drop teaspoonfuls of raspberry jam over crumb
mixture. Sprinkle with remaining morsels.
BAKE for 25 to 30 minutes or until center is
set. Cool completely in pan on wire
rack.
Yields - 36
bars
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Nothing would be more tiresome than eating and
drinking
if God had not made them a pleasure as well
as a necessity. ~ Voltaire |
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Directions:
MICROWAVE 1 2/3 cups morsels in
uncovered, microwave-safe bowl on HIGH (100%) power for
1 minute; STIR. The morsels may retain some of their
original shape. If necessary, microwave at additional 10
- 15 second intervals, stirring just until morsels are
melted. Cool to room temperature.
COMBINE
flour, baking soda, salt and black pepper in medium
bowl. Beat sugar, brown sugar, sour cream and butter in
large mixer bowl until light and fluffy. Add eggs and
vanilla extract; beat well. Add melted chocolate; stir
until blended. Gradually stir in flour mixture. Stir in
dried cherries and remaining morsels. Refrigerate
dough for 1 hour.
PREHEAT oven to 375º F.
Grease baking sheets.
DROP dough by level
1/4 cup measure, 3 inches apart, onto prepared baking
sheets. (Dough is easier to handle when well chilled.)
BAKE for 15 to 16 minutes or until edges
are firm and center is set. Let stand for 2 minutes;
remove to wire racks to cool completely.
*1 2/3
cups (10-oz. pkg.)
plus 1 cup Dark Chocolate
Morsels.
Yields - 24 cookies (2
dozen)
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Appetite is the best sauce. ~ French
proverb |
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Thank you for visiting. I hope you
come back often. If you have a favorite recipe you
would like to share, please send it to me for
consideration. If we feature it we will list
your name as the contributor. Recipes do not need
to be original, just ones you love to make. And,
when it is time for you to buy or sell real estate be
sure to give me a call.
Joanne L. Gardiner, Broker, e-PRO
Realtor®
Advantage
Realty
Advantage Mortgage
Associates
3205 Whipple Road - Union City, California
94587
(510) 429-4800
Our primary services in
the San Francisco Bay Area are: East
bay real estate, Hayward real
estate, Castro Valley real estate, Danville
real estate, Dublin real estate, Fremont
real estate, Newark real estate, Niles real
estate, Pleasanton real estate, San Leandro
real estate, San Lorenzo real estate, San Ramon
real estate, Sunol real estate and Union
City real estate.
The
types of real estate in which we specialize
are: houses, homes, condominiums,
townhomes, garden homes, PUDs, single family homes,
manufactured homes, mobile homes, modular homes, duets,
residential income property, duplexes, tri-plexes,
four-plexes, small apartment complexes and special
use properties.
~ Affiliations ~
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When we lose, I eat. When we win, I eat. I
also eat when we're rained out. ~ Tommy
Lasorda
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