Category Archives: Recipes

Spicy cashew chicken stir-fryLooking for a quick weekday dinner? I’ve made this meal often. Spicy Cashew Chicken Stir-Fry is one of those stir-fry recipes that is not only delicious but can come together in under ½ hour. There is about ten minutes of prep work and ten minutes of cooking. This Spicy Cashew Chicken Stir-Fry comes together so quickly you better start the rice before you do anything else!Spicy cashew chicken stir-fry

 

Spicy Cashew Chicken Stir-Fry

 

 

Ingredients:

 

¾ cup chicken broth

3 Tbsp. plus 2 tsp. dry sherry

3 Tbsp. Soy sauce

1 Tbsp. Plus 2 tsp. Cornstarch

2 tsp. – 1 Tbsp. chili garlic paste (depending on how spicy you want it)

3 Tbsp. Peanut oil

1 pound chicken tenders

1 onion, chopped

1 Tbsp. Peeled, chopped ginger

3 cups Broccoli, cut into florets (Can also use any other vegetable you have on hand.)

¼ cup water

¼ cup cashews, chopped

 

Directions:

 

Whisk together the chicken broth, sherry, soy sauce, cornstarch and chili garlic sauce in a bowl. Set aside

 

Heat a large non-stick pan or wok over medium high heat. Add 2 tsp. Of the oil then add the chicken. Stir-fry the chicken until iit is cooked through. This should take 4-5 minutes. Transfer the chicken to a plate and cover to keep warm.

 

Heat the remaining 1 tsp. oil in the same skillet. Add the onion and ginger and stir fry about 30 seconds. Add the broccoli or other vegetables and stir-fry until crisp tender, about two minutes. Add the broth mixture and the water and cook, stirring constantly, until the mixture bubbles and thickens, about one minute. Add the chicken and cook until heated through. Serve over rice and garnish with cashews.Spicy cashew chicken stir-fry

 

This spicy cashew chicken stir-fry serves four. If you don’t eat it in one meal the leftovers are delicious for lunch!Spicy cashew chicken stir-fry

Fall is the time of year that you can find cranberries in your local market. Cranberries may be tart but there are all sorts of ways to use cranberries in cooking to satisfy those cranberry cravings. Here are my top five recipes for using cranberries.

 

Cranberry Vanilla Muffins
What better way to celebrate a special day than with a delicious muffin? In this recipe half a vanilla bean is ground right into the sugar to dominate the flavor of the muffin. Use fresh cranberries or those frozen cranberries in the freezer or even try dried cranberries to whip up a batch of these delicious Cranberry Vanilla Muffins.Cranberry cravings

 

Cranberry Orange Scones
Still celebrating?  What better way to celebrate than with these feathery light scones. Enjoy the wonderful tart contrast of cranberries and orange zest. I cut the scones into heart shapes for a Valentine’s Day treat! Plus I got to use up some of the frozen cranberries in my freezer!Cranberry cravings

 

Cranberry Apple Pie
I will forever be grateful for my (ex) brother-in-law for introducing me to this delicious pie. Whenever we spend Thanksgiving with family I make this pie. After all these years when I think of Thanksgiving I think of a Cranberry Apple Pie.Cranberry cravings

 

Cranberry Orange Marmalade
This is a wonderful recipe to make when cranberries are at their peak between Thanksgiving and Christmas. The scarlet cranberry lends a tartness to compliment the orange of this marmalade. Beside satisfying your cranberry cravings this marmalade makes an excellent gift in your next gift basket!cranberry cravings

 

Cranberry Apple Pear Relish
My supply of apples and pears seems to be endless this year! I was looking for something different to make and found this recipe. Not only did it use apples and pears but I was even able to use up some frozen cranberries I had. This relish is perfect to serve with poultry or to serve as an appetizer with crackers and cheese.cranberry cravings

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One of my favorite cookbooks is The Enchanted Broccoli Forest; this cookbook was published in 1982, just a few years after we were married! It’s well loved and well used. One of my favorite recipes is their quiche recipe. They actually call it a quiche formula as it gives you the freedom to make a quiche using whatever ingredients you have on hand. The other day I had some broccoli and a few leeks on hand and decided to use their formula to make a broccoli leek quiche. It was so good.Broccoli Leek Quiche

 

The quiche formula has four components, the crust, the cheese, the filling and the custard.

 

After you’ve prepared your chosen crust there are just three more steps before you bake it. As you might imagine my broccoli leek crust came together in no time.

 

The cheese is put directly on the crust. When it melts it creates a moisture resistant barrier between the filling and the crust, which helps the crust from getting soggy. The recommended types of cheese are Swiss types and medium or sharp cheddar. Recommended amount is ¼ to 1/3 of a pound depending on whether it is cubed or grated. Grated cheese takes up less space.

 

The filling is basically anything you like! A few suggestions are steamed spinach with sautéed onions or perhaps mushrooms sautéed with some frozen red pepper, scallions, oregano and thyme. For my quiche I used two leeks, which were chopped, and sautéed for a few minutes. I placed the cheese on the crust, topped it with the sautéed leeks and then sprinkled a frozen box of thawed chopped broccoli on top of the leeks.

 

The custard is the last step. Beat together 3 eggs and 1 cup of milk (or 4 eggs and 1 ½ cups milk for a larger pie pan). Pour the custard over the fillings. Dust the top with paprika and bake for 35-45 minutes at 375. Bake until the custard is done and a knife inserted in the filling comes out clean.Broccoli Leek Quiche

 

I’ve used this quiche formula for many successful quiches. What is your favorite quiche filling?Broccoli Leek Quiche

 

Broccoli Leek Quiche

 

Crust:

 

¼ cup cold butter cut into pieces

1 cup flour

Dash of salt

Up to 3 Tbsp. cold water, milk or buttermilk.

 

Cut together the butter and the flour and salt until it resembles coarse meal. Add the liquid one tablespoon at a time until the dough sticks together nicely. Chill or roll out immediately. Chill the formed crust while you get the filling ingredients together.

1/3 cup grated Swiss cheese

2 leeks, chopped thinly

1/4 cup chopped red pepper

1 box of frozen chopped broccoli, thawed

4 eggs

1 ½ cups milk

 

Directions:

 

Spread the grated Swiss cheese over the chilled piecrust.

Sauté the leeks and the red pepper in one tablespoon of butter until softened. Let cool slightly and spread over the cheese. Squeeze any water out of the broccoli and spread over the leeks. Beat the eggs and the milk together and pour over the fillings. Bake the quiche in a preheated 375 oven for 35-45 minutes or until done. Let sit for a few minutes and serve!Broccoli Leek Quiche

Hopefully you enjoyed a wonderful Thanksgiving Day with family and friends. Are you wondering what to do with that leftover turkey? I love having leftover turkey, which is one of the benefits of hosting a Thanksgiving. I love to make turkey soup and turkey sandwiches. Another favorite recipe to use up that leftover turkey is this wonderful turkey curry.turkey curry This has got to be one of the best recipes for using up leftover turkey or chicken. It is so flavorful, serve it with rice and garnish with yogurt, raisins and cashews. It is the ost delicious way to use up leftover turkey!leftover turkey

 

Turkey Curry

 

Ingredients:

4 generous servings

1 large onion,  cut into chunks
1 red pepper, cored, seeded and cut into chunks
2 tsp olive oil
3 cloves garlic, peeled
1 inch piece of fresh ginger, peeled
1 jalapeno pepper, seeded and quartered
1 Tbsp curry powder
1 tsp ground coriander
1 cup chicken broth
¼ cup coconut milk
1 ripe banana, peeled and sliced
2 cups cooked turkey or chicken meat, cut into ½ inch dice
1 cup peas
¼ cup chopped fresh cilantro
1 ½ Tbsp fresh lime juice
¼ tsp salt
¼ tsp ground black pepper

 

Directions:

 

Place the onions and red pepper in a food processor and pulse until just chopped. Heat the oil in a Dutch oven over medium heat. Add the onion pepper mixture and cook stirring, until soft, about 5-7 minutes.

leftover turkey

 

Meanwhile drop the garlic, ginger and jalapeño into the food processor and process until finely chopped. Add the garlic mixture to the onions along with the curry powder and coriander; cook, stirring until fragrant, about 2 minutes. Add the chicken stock, coconut milk and banana.leftover turkey

Bring the mixture to a simmer, reduce the heat to low and cover. Continue to cook, stirring occasionally, until the bananas are very soft, about 10 minutes.

Mash the bananas to incorporate hem into the sauce. Add the turkey, peas, cilantro and lime juice and simmer until heated through, about 5 minutes.leftover turkey

 

Season with salt and pepper and serve.leftover turkey

Don’t be alarmed over the length of this recipe it comes together very quickly and in no time at all you will be enjoying this delicious turkey curry.

Worcestershire Sauce – Make Your Own!Worcestershire Sauce

 

Do you use Worcestershire sauce? Ever wonder what’s in it? Ever wonder if you can make it at home. I don’t use Worcestershire sauce that often but recently I was curious about the ingredients.Worcestershire Sauce

 

Worcestershire sauce is a fermented liquid condiment of complex mixture originally created by the Worcester chemists John Wheeley Lea and William Henry Perrins,  who went on to form the company Lea and Perrins. The ingredients are allowed to mature for 18 months before being blended and bottled in Worcester, where the exact recipe is kept a secret. The original recipe for Worcestershire sauce basically consists of anchovies layered in brine, tamarinds in molasses, garlic in vinegar, chilies, cloves, shallots, and sugar.

 

Interestingly, the version of Lea & Perrins Worcestershire sauce sold in the U.S. differs from the British recipe. It uses distilled white vinegar rather than malt vinegar. In addition, it has three times as much sugar and sodium. This makes the American version sweeter and saltier than the version sold in Britain and Canada.

 

The one ingredient that sets Worcestershire sauce apart is tamarind, the fruit of the Indian date. This fruit contains more sugar than any other fruit but is balanced by its high content of acid, giving it that sweet-sour taste. Worcestershire sauce also contains anchovies, actually fermented anchovies!

 

After searching online I found an easy recipe that didn’t require any long fermenting or cooking. I decided to try it and see how it compares to the bottled version.Worcestershire Sauce

 

Homemade Worcestershire Sauce

 

1/2 cup apple cider vinegar

  • 2 tablespoons Thai fish sauce
  • 2 tablespoons honey
  • 1 tablespoon molasses
  • juice of one lime
  • 1/2 tsp ground clove
  • 1/2 tsp onion powder
  • 1/4 tsp garlic
  • 1/4 tsp of chili powder

Mix all ingredients together in a blender, or shake thoroughly in a dressing bottle!

 

Nourished Kitchen has another recipe which was a little more involved. She found the recipe from Nourishing Joy.

 

  • ½ cup malt vinegar
  • ½ cup apple cider vinegar
  • ½ cup blackstrap molasses
  • ¼ cup naturally fermented fish sauce
  • 2 tablespoons tamarind paste
  • 1 tablespoon naturally fermented soy sauce
  • 3 tablespoons onion juice, or 1 teaspoon dehydrated onion
  • 1 teaspoon ground black pepper
  • ½ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 2 shallots, finely minced
  • 4 cloves garlic, finely minced
  • 1 teaspoon freshly grated ginger
  • 8 anchovies, minced
  • Juice of 1 lime

 

  1. Whisk together the vinegars, molasses, fish sauce, tamarind paste, soy sauce, and onion juice. Set aside.
  2. Heat a small, dry sauté pan over medium heat. Toast the spices until fragrant, about 1 minute. Pour into a small bowl and set aside.
  3. In a small saucepan, heat the oil over medium heat; then sauté the shallots until transparent and beginning to brown, 2–3 minutes. Add garlic, ginger, anchovies, and reserved spices and continue to saute just until fragrant, about 30 seconds.
  4. Pour in the vinegar mixture and scrape up any bits on the bottom of the pan. Bring to a full simmer; then remove from the heat and let cool completely.
  5. Strain through a fine-mesh strainer into a bowl and stir in the lime juice. Pour into a jar or bottle for long-term storage. Will keep in the refrigerator for 1–2 months.

 

Worcestershire SauceI tried the very first version and I have to say the taste is very similar. I’d be very happy to make my own Worcestershire sauce from now on. I know exactly what’s in it and I usually have all the ingredients on hand! Have you ever made your own Worcestershire sauce before?

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You may remember the zucchini carrot bread recipe I shared several weeks ago. I made several loaves which are now in our freezer, it was a great way to use up the last zucchini from my garden. This pumpkin pecan bread recipe is also from my step-sister and is every bit as delicious. In fact you may want to add this bread to your Thanksgiving table. It is that good. This pumpkin pecan bread also freezes well so make some to enjoy now and some to enjoy later. You’ll be glad you did. Take advantage of the abundance of pumpkin available this time of year and fill your freezer with this delicious pumpkin pecan bread.Pumpkin Carrot Bread

 

Pumpkin Pecan Bread

 

Ingredients:

 

1 Cup Dark Brown Sugar
1-1/2 Cups White Sugar
2/3 Cup Vegetable Oil
4 Eggs (Beaten)
2 Cups Processed Pumpkin
2 Cups Finely Grated Carrots
3-1/3 Cups All Purpose Flour
1 teaspoon Baking Powder
1-1/2 teaspoons Baking Soda
1-1/2 teaspoons Salt
1 Tablespoon Ground Cinnamon
1 teaspoon Ground Cloves
1/2 teaspoon Ground Ginger
2 Cups Chopped Pecans or Walnuts
1 Cup Raisins

 

Directions:

Beat the sugars and oil until fluffy. Add the eggs and mix well. Add pumpkin and carrot mixture. Mix well.
Sift dry ingredients together; Add nuts and raisins to flour mixture.  Slowly add dry ingredients to wet mixture.  If too thick, add 2 Tablespoons water. Mix well.
Grease and flour two loaf pans. (Whole pecans can be laid on top of mixture for decoration).Pumpkin Carrot Bread Bake for 1 hour at 350 degrees, or until toothpick inserted into middle of loaf comes out clean.Pumpkin Pecan Bread
Cool on rack 10 minutes before cutting.Pumpkin Carrot Bread
Freezes well.  If freezing, wrap loaf in plastic wrap, and then in aluminum foil.

 

I know we will be enjoying this pumpkin pecan bread with our tea this winter. Slightly toasted it will be the perfect afternoon snack.Pumpkin Carrot Bread

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