Glenbrooke News » Recipes

Check those expiration dates on pancake and cake mixes

VickieG — Wed, 30 Nov 2011 05:26:12 +0000

submitted by Vickie Glaser
Danger in Expired Cake Mixes- Who Knew?
I always thought that “old” mixes that were past their expiration date would just not rise/bake correctly. This is scary! Note that it’s confirmed on Snopes. Before my surgery I bought quite a few Duncan Hines cakes mixes that were on sale. A couple of months ago I decide to use one, I checked the expiration date and found it past, all the boxes were passed the expiration date. I phoned Duncan Hines to ask if the one that was only two months passed if it was OK. She told me in no uncertain words to throw them all out, she even said to open the boxes and throw the mix in the garbage, just in case someone picked it up and used it.

This is confirmed on Snopes ="http://www.snopes.com/medical/toxins/pancake.asp"

A student at HBHS (high school) had pancakes this week and it almost became fatal. His Mom (registered nurse) made him pancakes, dropped him off at school and headed to play tennis. She never takes her cell phone on the court but did this time and her son called to say he was having trouble breathing. She told him to go to the nurse immediately and proceeded to call school and alert the nurse. The nurse called the paramedics and they were there in 3 minutes and worked on the boy all the way to the hospital. He came so close to dying. Evidently this is more common then I ever knew. Check the expiration dates on packages like pancakes and cake mixes that have yeast which over time develop spores.

Apparently, the mold that forms in old mixes can be toxic! Throw away ALLOUTDATED pancake mix, brownie mixes, Bisquick, cake; cookie mixes, etc., you have in your home.

Reductions: small quantity, big flavor!

Doni Greenberg — Thu, 17 Nov 2011 08:52:58 +0000

By Doni Chamberlain - reprinted with permission fron Anewscafe

Reductions are my favorite new cooking technique. I love to take a mediocre bottle of wine, reduce it and turn it into a thick, syrupy liquid, the kind of ingredient white-shirted waiters describe drizzled over almost anything: salad, fish, meat, polenta, fruit.

A reduction is, as its name implies, something reduced until it's concentrated. You pour the liquid in a pan. You turn it on as low as possible. You let it simmer and simmer and simmer until it's reduced to a thick liquid.

This sounds simple, but I warn you that it takes patience. It also takes some attention. I've burned a few pans making reductions when I walk off and forget about them.

But the times I do pay attention, it's so worth it. Try it and see for yourself.

Wine Reduction
2 cups wine, champagne or juice
2 teaspoons sugar
1/4 teaspoon salt
Bring juice, sugar, salt to a boil in a 1 1/2- to 2-quart saucepan over low heat. Simmer uncovered until reduced to about 1/3 cup, about 30 to 40 minutes. (Times may vary depending upon your stove.)

Cider reduction
2 cups apple cider
2 teaspoons butter
Simmer cider in a saucepan until it's reduced to about 1/2 cup, about 20 to 30 minutes. Stir in butter quickly. Suggestions: serve over salad or chicken.

Port Wine Reduction
1 small onion, chopped
1 small carrot, chopped
3 cups port
Put everything in a saucepan and let simmer gently until it's reduced to about half. '

Strain. Reserve liquid. Throw away the rest.

Balsamic Reduction
3 cups chicken broth
1 tablespoon rosemary, chopped
2 garlic cloves, chopped
1/3 cup balsamic vinegar
1 tablespoon butter
Salt, ground black pepper, freshly ground to taste

Simmer the broth, rosemary and garlic in a saucepan over low heat until reduced to about half.
Whisk in the balsamic vinegar. Cook until it has reduced to about 1/2 cup and is slightly thick, like a thin sauce.

Strain the sauce. Return it to the pan. Whisk in the butter. Season to taste with salt and pepper.

Note: if making ahead, don't add the butter until you're ready to serve. Reheat the reduction and whisk in butter.

Honey Barbecue Pork Roast with Carrots

admin — Thu, 13 Oct 2011 14:35:13 +0000

Honey Barbecue Pork Roast with Carrots

INGREDIENTS

1/2

lb boneless pork loin roast or sirloin roast, trimmed of fat

tablespoons barbecue sauce

teaspoons honey

1 1/2

teaspoons balsamic vinegar

1/2

teaspoon soy sauce

1/8

teaspoon ginger

Dash pepper

2/3

cup Green Giant® frozen honey glazed carrots, thawed

DIRECTIONS

1Spray 1 1/2-quart slow cooker with cooking spray. In cooker, place pork roast. In 1-cup measuring cup, stir together barbecue sauce, honey, balsamic vinegar, soy sauce, ginger and pepper; pour over pork.2Cover; cook on Low heat setting 4 to 5 hours.3Place carrots around pork. Increase heat setting to High. Cover; cook about 30 minutes or until carrots are crisp-tender. Remove pork from cooker to cutting board with slotted spoon. Cut pork into slices; place on serving platter. Top pork with sauce and carrots.

If desired, thinly slice 1 small onion and place in slow cooker. Place pork on top of onion and cook as directed.

If desired, substitute 3/4 lb thick-cut pork chops for pork loin roast.

From Pillsbury Cooking for two

Bombarded with Squash? Fight Back with Chocolate Zucchini Cake

ANewsCafe — Sat, 24 Sep 2011 07:25:06 +0000

By Kathryn Barker reprinted with permission from Anewscafe

Q. It’s summer time; so how can you tell if a woman has no friends?

A. She’s in the store buying zucchini.

Tee hee.

Really, though, it’s not a laughing matter if your neighbors and friends are gardeners and their zucchini seeds have properly propagated. You’ll notice. You’ll observe The Desperate Ones, lurking about, smiling and ready, like a quarterback, for the hand-off. But it’s not a football they want you to snag. They’ll be trying to hand you a bag … full of oblong green veggies ... those ever-loving, prolific little bombs known as zucchini.

Yes. They will come. Knocking at your door, toting a large brown bag overflowing with long green logs, begging you to take “just a few.”

You like your neighbor. You think, "Well, I could use a few."

But then your friend, who lovingly tilled a backyard patch of dirt and planted a small garden, greets you. A bulging recycled plastic grocery bag hangs over his arm - shades of green peeking out - he suggests your family has to try “just a few” of these healthy squashes he managed to produce.

And your cousin decides to bless you with “just a few” garden-fresh zucchini.

A little clarification here: The words “just a few” can’t be used in the same sentence with zucchini. That would be an oxymoron.

The first year we planted a garden at the ranch, I labeled myself an authority on the “how to” of successful small-crop management. After all, I pointed out to our family and visitors, look at those zucchini plants. There was not one, but four hills of maturing zucchini vines, weaving their way toward the garden gate, encroaching on the carrots, corn and tomatoes, heading south into the cattle pasture. I was thrilled.

Inflated with pride, I bragged about our good fortune and discussed the benefits of “hilling” versus “rows” in zucchini raising. They listened. They nodded. They smiled, indulgently. (That was not a smirk. There were no smug smiles, I’m positive).

No one shouted, “What the heck? Four hills of zucchini? Are you friggin’ nuts? Are you trying to feed the entire Chinese Army?” Oh no, that was me months later, screeching at the cows, grabbing zucchini from an overloaded wheelbarrow, tossing them over the garden fence, trying to entice those bovines into eating the big beautiful green zombies.

In our small rural town we leave our vehicles unlocked while grocery shopping, picking up mail at the post office or standing around gossiping. But, in the summer time, we watch for The Desperate. They are not difficult to identify. They’re the ones skulking in the shadows, dodging in and around parked cars, with their loaded brown bags, attempting to share their harvest when they locate an unlocked vehicle. If you are spotted casting about, like a zucchini Good Samaritan, friends and neighbors have been known to lock their car doors.

So, after you’ve given away all you can, taken boxes to the homeless shelter, and sold bags and bags at the local farmer’s market, what then? Well, you ask friends, rummage through cookbooks and surf the net for zillions of new recipes. And you make and bake and freeze anything and everything you can dream up that could possibly include zucchini: chili, soup, spaghetti sauce, quiche, marmalade, pizza sauce, bread, muffins and cakes.

One of my favorite recipes is Chocolate Oh Chocolate Zucchini Cake. It’s quick, easy and freezes beautifully. If you are one of the lucky ones, with an over-abundant zucchini plant, or you have a friend who gardens, or if you’ve purchased this incredible versatile vegetable, you’ll enjoy this delicious sweet zucchini treat.

Chocolate-Oh-Chocolate Zucchini Cake

2 cups sugar
3/4 cup butter
3 large eggs
1 teaspoon vanilla
1 teaspoon baking soda dissolved in ...
1/2 cup buttermilk
2 1/2 cups flour
1/2 cup cocoa
1/2 teaspoon each salt, baking powder, cinnamon
2 cups grated zucchini
2 cups semi-sweet chocolate pieces (hold one cup in reserve)
1 cup chopped pecans (optional)

Directions

Cream sugar, butter, eggs and vanilla.
Dissolve baking soda in buttermilk and add to the creamed mixture.
Blend dry ingredients together and stir into creamed mix.
Fold in the zucchini and chocolate pieces and nuts.
Pour batter into a 9-by-13-inch greased and floured pan. Top with remaining chocolate pieces.
Bake at 350 degrees for 40-45 minutes.
Cool.
Dust with powdered sugar.
Serve with ice cream if desired.

Happy Infusions!

Kathryn Barker has never met a child, a tea, or a baby animal she didn’t love. With her sweet husband of 43 years, she has raised three extraordinary children, doctored all manner of farm animal, driven a team of horses, made soap, spun wool and opened a tea room. An avid photographer, Kathryn has had tea in a ger in Mongolia, viewed the Three Gorges Dam in China and waved to the Queen of England. She maintains a tea booth at the Oregon St. Antique Mall. Visit her at tea4kate.com or on Facebook and Twitter at tea4kate.

A News Cafe, founded in Shasta County by Redding, CA journalist Doni Greenberg, is the place for people craving local Northern California news, commentary, food, arts and entertainment. Views and opinions expressed here are not necessarily those of anewscafe.com.

Here is Great Idea for those Tomatoes

DarcieG — Wed, 17 Aug 2011 07:39:42 +0000

A Friend sent this to me so I thought I would share it for all those home gardeners whose tomatoes and fabulous this year! Grama Louise’s Tomato Sauce – Original - Chef Novelli 6 lb (2.7 kg) Tomatoes or Heirloom tomatoes

4 Star anise
1 Vanilla pod
Sea salt & cracked black pepper to season
White sugar
2 Sprig fresh thyme
1-2 Bay leaves
Fresh garlic
28gm bunch fresh basil
Extra virgin olive oil

Infusion

Directions

1. Place a heavy cast pan to heat up. 2. Wash the tomatoes and halve roughly. 3. Place into the hot pan and season with salt, pepper and a touch of sugar. 4. Add the anise and vanilla. 5. Allow the tomatoes to start to cook then press them gently with a masher to help them to release their juice. 6. Reduce the heat down to just simmering and continue for about 1-2 hours until a thickened paste. This slow evaporation of the moisture from the tomatoes will produce a deep color concentrated flavor without any bitterness. 7. Crack the garlic and add along with the basil which is just halved and throw in. 8. Combine with the warm paste and finish with a good amount of olive oil to finish the infusion. Allow to cool before storing, ready for use.

Notes

• If you have added too much sugar to start this can be balanced out with a touch of vinegar. • Always taste the tomatoes uncooked to determine their natural sweetness before you add the sugar. • The amount of garlic to infuse with greatly depends on its strength; again make your own judgment. • Additional seasoning such as cumin, fennel seeds, chili etc can be added this is of course personal taste again. -http://www.bravotv.com/foodies/recipes/grandma-louisersquos-tomato-sauce

Crockpots are Great for Hot Weather

DarcieG — Mon, 04 Jul 2011 07:31:50 +0000

There is nothing better than to dump ingredients into the crockpot, turn it on and have dinner ready without heating up the house. Add a salad and some fruit and you have the perfect summer meal. This is great for one or two people as you can freeze the leftovers in individual serving size baggies.

Crockpot Pork Chops

4-6 pork chops

1 jar Trader Joe's Ginger and Mango Chutney

Place chops in crockpot cover with Chutney cook on low for 4 hours. Serve with rice and salad.

Variations:

Use BBQ Sauce

Apples

Cranberries

Berry jam

Whatever you have in the cupboard

Or substitute chicken or beef.

Irish Mint Brownies

admin — Thu, 17 Mar 2011 07:07:59 +0000

Irish Mint Brownies: You don't have to be Irish to love these

Prep Time: 20 minutes Cook Time: 28 minutes

*1 19.8 oz. brownie mix

2 large eggs

1/2 cup oil

1/4 cup water

Mint Layer:

4 Tbsp. butter, softened

2 cups powdered sugar

3 Tbsp. half and half of cream

1/2 tsp. peppermint extract

a few drops green food coloring, if desired

Chocolate Topping:

6 oz. chocolate, chopped

2 Tbsp. butter

Preparation:

Grease a 9 x 13 baking dish. Preheat oven to 350 degrees F.

Beat brownie mix, eggs, oil and water together until smooth. Pour brownie batter into prepared pan. Bake 23-28 minutes, until a knife inserted two inches from the edge comes out clean.

Let brownies cool completely, at least 1 hour.

Beat butter, sugar, half and half and peppermint extract together until smooth. Add green food coloring if desired, tinting the mint layer to desired color. Spread the mint frosting over cooled brownies. Refrigerate until firm, at least 1 hour.

Heat chocolate and butter in a small saucepan over very low heat, stirring until just melted. Remove from heat. Let cool 1-2 minutes. Spread over mint layer. Refrigerate immediately.

When ready to serve Irish mint brownies, bring to room temperature 5 minutes before cutting.

Makes 32 Irish mint brownies.

Cold Day Comfort Food – Minestrone Soup

admin — Mon, 24 Jan 2011 07:00:21 +0000

Minestrone Soup
Ingredients

4 Onions, chopped
1 tablespoon Butter
1 tablespoon Olive oil
4 Carrots, chopped
4 Celery stalks, chopped
8 cups Chicken stock, low sodium
1 can Tomatoes, crushed
1 Bay leaf
2 Potatoes, diced
1 tablespoon Parsley, dried
1 cup Pasta shells (optional)
1 box Frozen peas
1 box Frozen green beans
1 box Frozen yellow beans
Salt & pepper to taste

Preparation

Melt butter in a dutch oven over medium high heat and add olive oil.
When hot, sautee the onions and celery until onions are transparent.
Mix in carrots and potatoes and cook for several minutes.
Add tomatoes, bay leaf and 6 cups of chicken stock.
Cook until carrots and potatoes are cooked through.
Stir in remaining ingredients. Add remaining chicken stock as needed to maintain consistency.
OPTIONAL: Add pasta at the last minute (it will cook quickly, and absorb some of the liquid).
Sprinkle with a dash of grated parmesan cheese and serve with crusty Italian bread.

Recipe made available courtesy of GE.com. For more information on healthy living, visitwww.ge.com/myhealth

Share a Favorite Holiday Recipe

DarcieG — Thu, 02 Dec 2010 06:59:54 +0000

This is the time of year it is nice to a few recipes up your sleeve for those Holiday gatherings. You are invited to share your seasonal favorite in the comment section below.

This torte is a wonderful appetizer for buffets or potlucks. It can be made ahead and frozen and it can be served hot or room temperature. Even people who dislike spinach likes this one!

Spinach Tort

1-cup flour

1 cube butter

1 t. salt

1 t. baking powder

½ onion

1-cup milk

2 eggs

½ lb jack cheese – grated

½ lb cheddar cheese - grated

½ bunch fine chopped spinach

1 frozen spinach thawed, well drained.

Sift flour, salt, baking powder. Add beaten eggs, milk, melted butter and stir. Add cheeses spinach and onions.

Pour into 9x13 pan and bake 350 degrees for 30-35 minutes.

Let cool. When cold, cut into pieces and freeze if desired

Yields 70-80 1” pieces.

May be served when hot or if frozen defrost first then warm for 10-122 minutes.

Had Enough Heat? Savor Zucchini’s Salad Days

Andrea Charroin — Thu, 29 Jul 2010 07:01:21 +0000

by Andrea Charroin There is no question that summer in the North State is here! While we wilt in the heat, we can bask in the glory of our incredible summer growing season. Visit our local farmers markets and you will certainly feel inspired to build your meals to accommodate the local bounty. I love summer for the fresh vegetables and fruits, particularly zucchini, tomatoes, melons, and berries. I love this salad for its simplicity, freshness, and versatility. If by chance there are any leftovers; I toss them in with a little prepared couscous and add chopped fresh peppers and cucumber.

Zucchini Salad

1 pound zucchini sliced paper thin or grated
Juice of 1 lemon, or more to taste
2 garlic cloves crushed and chopped
1 tablespoon olive oil
salt and pepper to taste
2 to 3 tablespoons of fresh basil

Toss the zucchini with lemon juice, garlic, olive oil, salt and pepper to taste. Cover and refrigerate about 8 hours, or overnight. Chop the fresh herbs and mix in just before serving. Serve with a lovely Sauvigon Blanc. On the side, add a few sliced tomatoes, a perfect baguette with a little chevre cheese, and the perfect summer easy dinner is complete!

Enjoy!

Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding 11 years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.

Reprinted with permission from author.