Christi Kelsey
Brownies
1 cup butter
2 cups sugar
1 tsp vanilla
4 eggs
1 cup flour*
2/3 cup cocoa
1/2 tsp. baking powder
1/2 tsp. salt
Ganache Frosting
1 pint heavy whipping cream
2 2/3 cups semi-sweet chocolate chips
1 tsp. vanilla
BROWNIES:
Preheat oven to 350 degrees. In a saucepan melt butter. Stir in cocoa and sugar until well combined. Transfer to mixing bowl. On medium speed, beat in vanilla and eggs, one at a time. Gradually add combined dry ingredients, beat until smooth. Pour into a lightly greased 13x18** cookie sheet. Bake 8-11 minutes until just done (do not overbake). Allow to cool on wire rack. Meanwhile, make ganashe frosting.
FROSTING:
Bring whipping cream just to boiling. Remove from heat, stir in chocolate chips and vanilla. Continue stirring until chocolate is completely dissolved and smooth. Allow to cool to room temperature then pour evenly over brownies. To set frosting quickly, place pan in refrigerator. Store in refrigerator.
*For high altitude add two more tablespoons flour.
**This recipe can be cut in half and baked in a 9x13 pan.
Wednesday, March 10, 2010
QUINOA PILAF
Christi Kelsey
6 cups (1 12-oz package) cooked quinoa, cooked according to package directions replacing water with chicken broth
1/2 cup carrot, diced
1/4 cup olive oil
1/2 cup green onion, diced
1/4 cup celery, diced
1/4 cup green pepper, diced
1/4 cup sweet red pepper, diced
2 cloves garlic, crushed
1/4 tsp oregano
1 cup almonds, sliced
salt to taste
Sauté chopped vegetables in olive oil until clear, yet crisp. Add garlic and saute for 1 minute: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8.
6 cups (1 12-oz package) cooked quinoa, cooked according to package directions replacing water with chicken broth
1/2 cup carrot, diced
1/4 cup olive oil
1/2 cup green onion, diced
1/4 cup celery, diced
1/4 cup green pepper, diced
1/4 cup sweet red pepper, diced
2 cloves garlic, crushed
1/4 tsp oregano
1 cup almonds, sliced
salt to taste
Sauté chopped vegetables in olive oil until clear, yet crisp. Add garlic and saute for 1 minute: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8.
Tuesday, March 9, 2010
Peas & Onions
Anything I make has to be quick and easy. Although this technically fit that definition, it was still branching out for me because it was less quick than I typically do--when it comes to a side dish, I mean. I'm glad you ladies liked it. It's nice to know my effort paid off! ;)
1 small onion
1 bag frozen peas
2 slices bacon
ground pepper
Dice up your onion and start cooking it on low in a medium-sized frying pan. Cut bacon into small pieces and stir in. Toss in the peas when the onion is translucent and sweet smelling. (Mmm, I love that smell!) Stir occasionally, continuing to cook until the peas are hot. (Don't let them get overcooked and all wrinkly.) Serve up!
1 small onion
1 bag frozen peas
2 slices bacon
ground pepper
Dice up your onion and start cooking it on low in a medium-sized frying pan. Cut bacon into small pieces and stir in. Toss in the peas when the onion is translucent and sweet smelling. (Mmm, I love that smell!) Stir occasionally, continuing to cook until the peas are hot. (Don't let them get overcooked and all wrinkly.) Serve up!
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