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Archive for July, 2012|Monthly archive page

Charity’s crepes

In Desserts on July 8, 2012 at 5:25 pm

Serves: 10-12

1 1/2 C flour

1 T sugar

1/2 tsp baking powder

1/2 tbs salt

2 C milk

2 eggs

1/2 tsp vanilla

2 T oil

Combine dry ingredients and beat together wet ones. Mix together. Pour into skillet, brown and flip!

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Chocolate chip pancakes from scratch

In Main Course on July 4, 2012 at 5:23 pm

I was gonna use insta-pancake mix, only to realize the expiration date had long passed. Ergo:

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Sift flour, baking powder, salt and sugar. Make a well and pour in milk, egg, and melted butter. Mix until smooth.

Heat oiled frying pan over medium heat. Pour batter on, making as large a pancake as you want. Add chocolate chips after you flip. Serve to hungry college students on any Sunday 🙂

Rosemary marinade ahi tuna

In Gluten Free, Main Course on July 4, 2012 at 5:12 pm

A twist on my previous ahi tuna

~3 servings

ROSEMARY MARINADE

1 lb sushi grade ahi tuna (very important that ti is sushi grade so no one gets salmonella or whatever)

1/2 cup white wine
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil

Let sit in marinade for at least a 1/2 hour. Then pan sear for 15-30 seconds on each side, depending on how rare you want it. (I like it extra rare!)

I added some salad with date vinegar, cheese with Camembert, and some mushrooms sauteed in garlic, butter and white wine. Serve with white wine and enjoy.

 

 

Brad’s yummy chicken salad

In Main Course, Salad on July 4, 2012 at 4:39 pm

Fruit-Marinated Chicken Salad with Nuts and Berries

Mixed salad/greens 2 chicken breasts 1/4 cup craisins
Lemon garlic powder

(or 1/2 lemon + powder)

3 tbsp fruit-flavored vinegar 3 tbsp balsamic vinegar
Dash of olive oil (fruit flavored if possible) 1/4 cup chopped nuts  

Serves 2-3 for lunch or dinner.

As chicken finishes defrosting, mix vinegars in marinating dish. Slice breasts into bite-sized chunks and add to dish. Add 5 or 6 shakes of garlic powder (and squeeze in lemon if necessary) to coat most of the chicken. Ensure chunks are mostly covered by marinade. Marinate for at least 30 minutes to an hour.

After chicken has marinated, add olive oil to pan and begin heating, coating the pan. Once heated, add chicken chunks and cook on medium to high heat. After about 3-4 minutes, drain pan of fat and juices, but return chicken to heat after draining. After 1-2 more minutes, add nuts and craisins. Heat 1-2 more minutes, mixing thoroughly. Drain pan again if necessary. Add salad/greens to serving bowl, and mix in pan mixture. Serve immediately.

Asian flank steak skewers

In Gluten Free, Main Course on July 4, 2012 at 4:30 pm

Asian Flank Steak Skewers

~6 servings courtesy of skinnytaste.com
Ingredients:

  • 1 1/2 lbs flank steak, sliced thin
  • 1 1/2 cups reduced sodium soy sauce (Use Tamari for Gluten Free)
  • 2 cloves minced garlic
  • 1 tsp fresh ginger
  • 1 tsp sesame oil
  • 1 lime, juice of

Make sure to soak the skewers so they don’t burn on the grill. Let flank steak sit in marinade for at least 45 minutes to make them extra juicy. Grill until cooked through and enjoy!

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Delish