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Tuesday, December 6, 2016

Mom's Sugar Cookies


A simple recipe that's really tasty and perfect for the holidays.

Cream together until light and fluffy:
1 cup softened butter
1 cup canola oil
1 cup powdered sugar
1 cup granulated sugar

Add 2 eggs and 2 tsp of vanilla and combine well

Mix together the following and add to the above:
4 cups unsifted flour
1 tsp salt
1 tsp baking soda
1 tsp cream of tartar

Make balls in your hand, roll in sugar and then press down with a pretty patterned glass (I used and antique crystal sugar bowl). Bake at 350 for about 11 minutes until lightly browned. Cool on a cookie sheet.

Monday, May 2, 2016

Roasted Corn Orzo Salad


It's been awhile I know but I've been busy and cooking has been hit or miss. Here's a good orzo salad I made gluten free for a party.

Ingredients:
1 TBLS coconut oil
3 minced garlic cloves
9 oz bag of frozen corn thawed, or fresh corn if it's the season
1 pint of small tomatoes, cherry or plum
1/2 lb of orzo pasta (I used Papardelle's gluten free lemon chive), cooked and cooled
1/4 cup fresh basil, minced

Dressing:
1/4 cup olive oil
2 TBLS red wine vinegar
1 TBLS lemon juice
Sea salt & pepper to taste
Place ingredients in a jar and shake to combine.

Crumbled feta cheese (totally optional), it's for sprinkling on top

Heat your oil, add garlic and stir around for about 3 minutes, then add your corn and stir around for about 6 minutes. Remove from heat and cool.

Meanwhile in a bowl combine your drained orzo, tomatoes and basil and still well. Add the garlic corn mixture and toss.

Pour your dressing over the top and stir well, serve at room temperature.

Adapted from Simply Inspire

Saturday, January 9, 2016

Shrimp Scampi with Zucchini Noodles


Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4
Shrimp served in a lemony, garlicky and buttery sauce over a bed of light and fresh zucchini noodles, aka zoodles; a lighter take on shrimp scampi.

Ingredients
            1 tablespoon olive oil
            2 tablespoons butter
            1 pound (16-24) shrimp, shelled and deveined
            4 cloves garlic, finely chopped
            1 pinch red pepper flakes (optional)
            1/4 cup white wine or chicken broth or shrimp broth (I use white wine)
            1 TBLS lemon juice
            3 medium zucchini, cut into noodles (use a spiralizer or mandolin)
            salt and pepper to taste
            1 teaspoon lemon zest
   
1  Heat the oil and melt the butter in a pan over medium-high heat until frothing, add the shrimp, cook for 2 minutes, flip, add the garlic and red pepper flakes and cook for 1 more minute before setting the shrimp aside.
2  Add the white wine and lemon juice to the pan, deglaze it, simmer for 2 minutes, add the zucchini noodles and cook until just tender, about 2 minutes, before seasoning with salt and pepper, adding the shrimp and lemon zest, tossing everything and removing from the heat.
3  Enjoy immediately! Revised from Closet Cooking