The Queen’s Kitchen

 

CousCous Salad December 12, 2006

Filed under: Healthy,Side Dish/Salad,Vegitarian — Carrie @ 8:23 pm

Ingredients:

1 cup uncooked couscous (the tri-colored looks really pretty)
1 cup water

1 tsp black pepper
1 pint cherry tomatoes
1 bunch green onions
1 container reduced fat crumbled feta cheese
2 T. olive oil
1 T. lemon juice

Method:

Bring water to boil in medium saucepan. Turn off heat and add couscous. Cover and let stand five minutes.

Fluff with fork, stirring in olive oil, black pepper and lemon juice.

Dump fluffed couscous into a big bowl. Add thinly sliced green onions, halved cherry tomatoes and feta cheese. Mix it all up and stick it in the fridge. Serve cold.

If you don’t eat it all in one go you can add some more olive oil the next day to moisten it.

 
 

Belgian Christmas Cookies

Filed under: Dessert — Carrie @ 2:38 pm

INGREDIENTS

2/3 cup butter
1 teaspoon almond extract
1 cup packed brown sugar
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped blanched almonds
1/2 teaspoon ground cinnamon
2 teaspoons red decorator sugar
2 teaspoons green decorator sugar

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).

Cream butter with extract; add brown sugar gradually, creaming until fluffy. Add eggs, one at a time, beating thoroughly after each addition.

Sift flour, baking powder, and salt together; add in thirds to creamed mixture, mixing until blended after each addition.

Turn into a greased (or parchment lined) cookie sheet and spread evenly to edges (I can never seem to make it go all the way to the edge).

Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars.

Bake for 10 – 12 minutes. Cut into bars while still warm.

 
 

Chewy Chocolate Cherry Chip Cookies

Filed under: Dessert — Carrie @ 2:36 pm

Just take out the cherry flavoring and you have a super yummy chocolate cookie base for any kind of chipped cookies.

INGREDIENTS
1 1/4 cups butter, softened
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 teaspoons cherry flavoring or cherry juice (optional)
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 packages Andes cherry jubilee candies, chopped to chip size

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla ad cherry flavoring. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Mix in the cherry candies. Drop dough by teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 9 minutes in the preheated oven. Cookies will be soft. Cool slightly on cookie sheet (important step or they will fall apart!); remove from sheet onto wire rack to cool completely.

 
 

Americanized Swedish Style Asian Beef

Filed under: Beef/Pork,Healthy,Main Dish — Carrie @ 2:21 pm

Ingredients:

1/2 bottle Lawry’s Sesame Ginger Marinade
1 package thin sliced stir fry beef (or a couple of steaks, sliced up)
2 bell peppers
1 bunch green onions
1 handful almonds
2 T. sesame seeds
2 T. soy sauce
1 tsp ginger
1 tsp cream
cooked rice

Heat oven to 350F.

Marinade beef in the marinade for at least 20 minutes. I prefer to stick the meat in a Ziploc bag with the marinade and stick it in the freezer the day I go grocery shopping. Then I can just pull it out and let it thaw.

Slice and deseed bell peppers. Slice green onions on the diagonal.

Line a small baking dish with non-stick foil or spray it with non-stick spray. Put the marinaded beef in the bottom, then cover with the bell peppers, green onions and almonds. Mix together the soy sauce, cream and ground ginger. Pour over the vegetables. Sprinkle with sesame seeds. Bake for about 25 minutes. Serve with cooked rice and chow mien noodles.

 
 

Swedish Birthday Cake, Carrie Style May 8, 2006

Filed under: Dessert,Swedish — Carrie @ 6:31 pm

You ask, I deliver. Several people wanted the recipe to the Swedish cake and it is now time for me to come clean and admit that I cheated quite a bit and made a Carrie version of a Swedish classic.

Here’s what I do:

Buy a box of yellow cake mix. Stir it up according to directions, then bake it in three 9” round pans. It only takes about 12-15 minutes for them to get done, so watch carefully.

While the cake is baking, I make the francipankram. I have no idea what that translates into. Basically it is pudding with almonds in it:

2 eggs
1 deciliter sugar (use the metric side of your measuring cup and go to 100 ml)
4 T. flour
4 deciliters milk (400 ml)
2 T. butter
� cup finely chopped almonds
1 tsp vanilla or almond (this is my addition so it’s not so bland)

Mix the egg, sugar and flour in a bowl. Boil the milk in a medium saucepan. Slowly whip about half the boiled milk into the egg mixture, then pour the egg/milk mixture back into the saucepan (be careful not to cook the eggs!). Heat the mixture up, while stirring constantly. It will get thick. Don’t let it boil!

Once it is thickened, add the butter, almonds and flavoring. Let it sit for a while to thicken even more.

Then I make the fruit gel. This is totally my own idea because I think it is really dry without something. It is better when you use raspberries.

In a blender, throw in 1/3 cup berries, 1/3 cup water and 1/3 cup sugar. Puree. Pour into a sauce pan and bring to a boil. In a small bowl, mix 1 T. cornstarch and 1 T. cold water. Add that to the fruit mixture while stirring. Boil until it thickens up into a gel. (Amounts are approximant. You can use fresh or frozen berries. I think frozen work better). You can also add some food coloring to make it redder.

Ok, so now you have cake, pudding and gel.

Put down one layer of the cake, and then spread the pudding over the top.

Put down the second layer of cake, then spread a very thin layer of pudding, add sliced berries (or whole raspberries), then pour the berry gel over the top. Add the third layer of cake and decorate the top with a berry or something.

Serve with whipped cream. Again, I have taken the Swedish version of plain whipped cream and made it tastier. Just take a carton of whipping cream, a tablespoon of sugar and a teaspoon of almond extract and whip it up. Yum!

 
 

No Fat Vegitarian Taco Filling February 2, 2006

Filed under: Healthy,Main Dish,Vegitarian — Carrie @ 7:43 pm

1 red bell pepper, peeled, seeded, diced
1 dl rice
2 dl water
1 can beans of your choice
1 can crushed tomatos
1 packet taco seasoning

Mix it all together in a pot and let simmer for 25 minutes or until rice is done. (To give it more flavor you can throw in chopped onion and minced garlic. You probably should soften that up in a little oil first though).

 
 

Curry Rice with Mango Sauce

Filed under: Side Dish/Salad — Carrie @ 7:27 pm

1 T. cooking oil
1 leek OR 4 green onions, chopped
2 carrots, grated
2-3 tsp. curry
2 cups chicken stock (you can use bullion cubes and water if you want)
1 cup instant rice (the amount of chicken stock and rice may vary by the type of rice you are using–check package for directions)

Heat oil in a medium sauce pan. Add leek (or onions) and grated carrots. Saute until soft.
Add the chicken stock to the onions and carrot and bring to a boil. Stir in the curry, then add the rice. Stir well, then cover and let simmer on low for 20-25 minutes.

Sauce
2 T. mango chutney
1/2 cup (2 dl) sour cream
1/8 tsp. salt

Combine all ingredients and stir well.
This may be served with any type of Indian meal from tandoori chicken, to curry to marianated beef.

 
 

Basil Butter Chicken

Filed under: Chicken,Main Dish — Carrie @ 7:20 pm

This is my very favorite chicken dinner! It is in no way healthy, or easy, though so we only have it for special occasions. It’s a Jamie Oliver recipe.

Ingredients:
4 potatoes, peeled and cut into 1 cm slices
salt, pepper, oregano, basil
olive oil
fresh bunch of basil (I just use 2 T. dried basil)
2 T. butter, softened
2 skinless, boneless chicken breasts (I like to buy the packs of thin cut chicken and just use those–way easier than pounding out the breasts)
12 thin slices pancetta (I use regular bacon)
1 pint of cherry or grape tomatoes
a handful of pitted black olives

Directions:
Preheat oven to 220C/425F

Parboil the potatoes about 10 minutes. Drain and let them steam dry until cool. Toss with a little oil, salt, pepper, basil and oregano. Spread the slices out evenly on a baking tray and bake in the oven for about 40 minutes.

Chop the basil leaves up very finely and mix with the butter.

Lay your thin chicken breasts out on a cutting board. Salt and pepper each side.

Mix a bunch of basil together with butter and mush it all together. Take a lump and stick it in the middle of each chicken breast. Fold up the chicken breasts, then wrap each breast in the pancetta or bacon (you may find it helpful to use squares of baking paper to assist in the process). Secure with a toothpick.

Mix the cherry tomatoes with the olives and another glug of oil. When the potatoes are nearly cooked, throw the olives and tomatoes over them and add the chicken breasts on top. Put back into the oven for about 20-25 minutes or until the chicken and potatoes are cooked and crispy.

 
 

Two spicy chicken favorites

Filed under: Uncategorized — Carrie @ 7:15 pm

I don’t want to violate copywrite laws, so am posting links to two of my favorite recipes. They both use a pre-cooked chicken, which makes it easy. I modify these by leavig out the peas, garbanzo beans and raisins. They still taste really good. Sometimes I fry up the onions, then throw everything in the crockpot so it stays warm. Both recipes freeze really well with rice or pasta.

Indian Butter Chicken

Greek Chicken Stew

 
 

Indonesian Chicken January 30, 2006

Filed under: Uncategorized — Carrie @ 10:05 pm

Ingredients:
4 boned and skinned chicken breasts
2 T. butter
1 large onion, finely chopped
1 apple, peeled and chopped
1/2 banana, thinly sliced
1 large garlic clove, minced
1-1 1/2 T. real soy sauce
2-3 T. tomato puree
1 can crushed tomatoes with liquid
1 T. curry
optional: sambal olek (chili paste found on the Asian food aisle) Use at your discretion. I use about 1/4 of a teaspoon and that is plenty to add some heat

Directions:
Melt butter in a large sauce pan. Add the chicken, onions, apple, garlic and curry. Brown it all for several minutes.

Add the rest of the ingredients to the pan. Bring it to a boil, then let simmer for 25 minutes. Stir occasionally.

I have also done this in the crockpot with a rotisserie chicken. I throw everything in the crockpot with a shredded rotisserie chicken, and let it all simmer for several hours.

Serve with rice or couscous (we also thought it was good with pasta). To cut the heat serve with sour cream or natural yogurt (drain it by placing in a coffee filter for several hours before serving).