Meridith wanted to make lemon bars recently so I found this easy recipe for her. She did it all herself other than me zesting the lemons (cause nothing’s nastier than getting too much of the white pithy part) and beating the eggs (cause she wasn’t beating them hard enough).
So-Easy Lemon Bars
1 roll refridgerated sugar cookie dough(16.5oz)
4 eggs, slightly beaten 1 1/2 cups granulated sugar
2 T all-purpose flour 2 T butter, softened
2 T lemon peel, finely grated 1/3 cup lemon juice (2T lemon peel and 1/3 cup juice is about 2 medium lemons)
1-2 T powdered sugar
Preheat oven to 350 degrees. Spread the sugar cookie dough evenly in a 9×13 ungreased pan. Bake 15-20 minutes until light brown on top. Remove from oven.
Mix eggs with sugar, flour & butter until well blended. Add lemon zest & juice. Pour mixture over warm crust.
Bake 20-30 minutes until set and edges are golden brown. Cool completely, about 30 minutes. Sprinkle with powdered sugar.
To cut without tearing, dip knife in hot water often as slicing into squares.
I made this next recipe last night, or actually I put it together yesterday morning and it cooked all day. My only problem was that when I got to the step about adding the cornstarch on HI and making the sauce, it wouldn’t thicken. I finally poured it into a saucepan and heated on the stove and it thickened up nicely. It may have been because the timer had gone off on my crockpot about 3o minutes before I got home and it probably was taking longer for it to heat back up.
Slow Cooker Asian Short Ribs (this is from the Real Simple magazine website, which has some great recipes which usually aren’t terribly involved)
1/2 cup low sodium soy sauce 1/3 cup brown sugar
1/4 cup rice vinegar 2 cloves garlic, peeled and smashed
1 T fresh ginger, grated 1/2 t red pepper (I left this out)
3 beef short ribs (about 4 pounds) 4 large carrots, quartered, then sliced vertically
1 small head cabbage, quartered
2 T cornstarch 1 T sesame oil
scallions for garnish
Mix first 6 ingredients in bottom of crock pot. Add the short ribs. (I just rolled these up and laid them in my oval crockpot. I had to use foil to cover it since this kept the lid from sitting all the way down until they had cooked down a little. I think you could cut them up into sections of 2-3 ribs just as well.) Put carrots & cabbage on top of ribs. Cover and cook 5-6 hours on high or 7-8 hours on low, until meat is tender and pulls away easily from the bone. (Mine was literally falling off the bone–I had trouble getting them out of the crockpot without all the meat falling off.)
If crock pot is on low, turn up to high. Transfer cabbage, ribs, and carrots to a serving platter. Mix cornstarch with 1 T water, whisk this into the cooking liquid in crock pot. Whisk until thickened, 2-3 minutes. (as indicated above, I finally poured this over into a saucepan and finished it up on the stove. When thickened, stir in sesame oil.
Pour sauce over meat and vegetables, garnish with scallions.
Everybody at my house loved the ribs. The girls wouldn’t eat the cabbage, and I personally thought it was very mushy. When I do this again, I’ll probably run home and lunch and put the cabbage in for the second half of the cooking time.
The next two recipes came out of Food & Wine magazine:
Chicken Sukiyaki
Made this last week, Meridith loved it, Jeff and I found it a little bland, LK ate the chicken out of it and a little spinach.
1/4 cup low sodium soy sauce
1 teaspoon Dashi powder (see note)
2 teaspoons sugar
3 tablespoons canola oil
1 small onion, sliced lengthwise
4 ounces shiitake mushrooms, stems discarded, thinly sliced
Salt
8 ounces light silken tofu, cut into 3/4 inch pieces
5 ounces baby spinach
1 pound skinless, boneless chicken breasts, thinly sliced
steamed sushi rice, for serving
In a medium saucepan, combine the soy sauce with the dashi powder, sugar, and 3 cups water and bring to simmer. Cover and keep warm off the heat.
NOTE: Dashi is a clear Japanese stock. It is available in powdered for at Asian markets. In place of dashi and water, you can use 1 1/2 cup low-sodium chicken broth mixed with 1 1/2 cup water. Which is Booneville, Mississippi is exactly what I did.
In a large non-stick skillet, heat 2 t. oil. Add onions & mushrooms, season with salt and cook over high heat until lightly browned, 5-6 minutes. Add the tofu and cook untillightly browned, about 1 minute. Add the spinach and cook just until wilted, about 30 seconds. Scrape the mixture onto a plate.
Heat the remaining 1 T oil in the skillet. Add the chicken, season with salt, and cook over high heat, stirring twice until just white throughout, about 3 minutes. Return the vegetables and tofu to skillet and cook, stirring just until combined. Spoon the mixture into shallow bowls, add sushi rice, Ladle the broth on top and serve. You can use broth to suit yourself. I make it almost like a soup.
This last one, I used too much chili powder and the girls didn’t eat much of it. Meridith rubbed some of the chili powder off and ate what was left, but next time, I’ll reduce the chili powder greatly. Jeff loves fish tacos and orders them whenever we are somewhere that has them. He doesn’t normally like salmon–says it’s too fishy tasting for him–but in this recipe, it doesn’t really taste like salmon at all.
Chipotle-Rubbed Salmon Tacos
2 T mayo
1 t fresh lime juice
2 t chipotle chile powder
2 t finely grated orange zest
2 t sugar
1 pound skinless wild Alaskan salmon fillet, cut into 4 pieces (wild salmon has more omega-3 fatty acids than farm raised. The frozen salmon at Wal-mart is wild. It is fine for this recipe, but isn’t very firm–I figure because it’s been frozen? and falls apart easily–I don’t like it for meals where you serve the fish as a main dish.)
1 T plus 1 t extra virgin olive oil
8 corn tortillas (healthier, but harder to cook with than flour tortillas because they are grainier and fall apart easier)
salt
1 Hass avocado, mashed
Apple-Cucumber Salsa (recipe follows)
1 cup finely shredded cabbage
Preheat oven to 350 degrees. In a small bowl, whisk the mayo with the lime juice. In another small bowl, combine the chile powder with the orange zest and sugar. Rub each piece of salmon with 1 teaspoon of the olive oil and then wiht the chipotle mixture. Let stand for 5 minutes.
Wrap the tortillas in foil and bake for about 8 minutes, until they are softened and heated through.
Heat a grill pan. Season the salmon with salt and grill over high heat until browned and just cooked through, about 3 minutes.
Break each piece of salmon in half. (I kind of chunked it up instead of leaving it in one big piece.) Spread the mashed avocado on the warm tortillas and top with the salmon, apple-cucumber salsa, and cabbage. Drizzle each taco with the lime mayo and serve right away.
Apple-Cucumber Salsa
1 Granny Smith apple, peeled, cored, and diced
1/2 cucumber, peeled, seeded, and diced
1/2 small red onion, diced
1/2 small red bell pepper, diced
1 1/2 T white wine vinegar (I used red wine vinegar because that’s all I had)
1 1/2 t sugar
salt
Mix apple, cucumber, onion & pepper. Stir in vinegar & sugar. Season with salt. Serve. ( My kids actually liked this a lot and ate up all the leftover salsa even though the fish was too spicy for their tastes.)
Health info for one Salmon Taco with salsa: 237 cal, 11 g fat, 1/6 g saturated fat, 22 g carb, 3 g fiber