May

6

Grilled Corn on the Cob

May 6, 2008 | 13 Comments

For those of you who have seen Nacho Libre, you may recognize the finished product because of the character Esqueleto.  He ate it constantly throughout the movie. 

It is also served at a restaurant I like in New York called Café Habana.  It is so yummy that I thought I’d share the recipe.

 

Ingredients

1.       Corn on the cob – husked

2.       Mayonnaise

3.       Sour Cream or Crema Fresca

4.       Cotija Cheese, grated

5.       Cayenne Pepper, to taste

6.       Chili powder, to taste

7.       Lime cut into wedges

Directions

1.       Husk corn & char the ears on a grill (I used the broiler setting in my oven)

2.       Mix equal parts of Sour Cream (or Crema Fresca) and Mayonnaise

3.       While corn is still hot, slather with cream mixture

4.       Roll corn in the grated Cotija cheese

5.       Give a healthy sprinkling of cayenne pepper and chili powder on top of the cheese

6.       Squeeze a little lime juice on each ear before serving

7.       ENJOY!

Tips

1.       I found Crema Fresca & Cotija Cheese in near the pre-shredded cheese in my grocery store

2.       Crema Fresca comes in a jar that kind of looks like Mayo

3.       Cotija Cheese comes in a large round circle

4.        I don’t have a grill, so I used the broiler setting in my oven.  It took about 15 minutes to cook this way.

5.       Don’t use frozen corn.  I tried it and it took forever to defrost and the corn came out a little mushy.  I suggest using fresh corn for the best taste.

This recipe is a great side dish for BBQ’s.  It’s easy and it tastes great!

Apr

16

Blue Chip Chocolate Chip Cookies

April 16, 2008 | 40 Comments

Blue Chip Chocolate Chip Cookies
The Great Book of Chocolate

So, here’s my chocolate chip cookie thing. The nuts are always well-toasted and they’re always finely chopped–as in, some will be the size of petite peas but many will be more like powder. What this gets you is a cookie filled with all of the awesome flavor of nuts, as well as the extra crunch, without the nuts actually interrupting your chocolate chip experience. Nobody wants their chocolate experience interrupted. Half the people who try them will have no idea there are nuts at all in there–thus hushing the nut haters–but they will know that there is something undeniably better.

As for the name, David got the recipe from the now-shuttered San Francisco cookie shop, Blue Chip Cookies.

Makes 20 cookies, or more if you use one of these tiny cookie scoops.

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup (130 grams) walnuts or pecans, toasted and chopped

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

Mar

27

Rice Pudding - For Diabetics

March 27, 2008 | 36 Comments


1/2 cup egg substitute
2 cups fat-free milk
1/2 cup SPLENDA® Granular
1/2 cup dark raisins
1 1/2 cups cooked white rice
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
  1. Preheat oven to 325°F.
  2. In a large bowl, combine egg substitute, milk, SPLENDA® Granular, raisins, cooked rice, vanilla and salt. Mix well.
  3. Add cinnamon and nutmeg.
  4. Pour into a 10 x 6-inch glass-baking dish. Bake for 25 minutes.
  5. Sprinkle with cinnamon and stir.
  6. Continue baking for an additional 40 minutes or until knife inserted halfway between edge and center comes out clean.

Makes 6 servings.

Nutrients Per Serving:
Serving Size 6 ounces (170 g)
Calories 170, Carbohydrates 30 g, Protein 9 g, Dietary Fiber 1 g, Total Fat 2 g, Saturated Fat 0.5 g,
Cholesterol 2 mg, Sodium 300 mg.

Mar

5

Seafood Ratatouille

March 5, 2008 | 21 Comments

Serves 4

2 Tbsp Margarine

1 Tbsp finely chopped garlic (approx. 3 cloves)

¾ cup onion slices (cut lengthwise)

1 cup quartered, fresh mushrooms (5-6 large mushrooms)

1 – 16oz can low sodium whole tomatoes, in own juice

1 cup green bell pepper stripes

1 cup zucchini slices, ¼” thick (1 zucchini)

½ cup dry red wine

1 tsp dried basil leaves

1 tsp dried parsley flakes

¼ tsp salt

½ tsp pepper

1 pound boneless, firm, white fish (such as sole, haddock, snapper, or rockfish), cut into 1” cubes


 

1.       In large nonstick skillet, over medium heat, add margarine.  When sizzling, add garlic, onions, mushrooms & peppers and cook for 7-8 minutes, stirring frequently until onions are translucent.

2.       Add tomatoes with their juices, breaking them up with a spoon.  Stir in zucchini slices.  Add wine, basil, parsley, salt & pepper.  Bring the mixture to a boil.  Reduce heat to low, cover and simmer for 20 minutes.

3.       Add fish cubes & simmer, uncovered, over low heat for 5-8 minutes, until fish is just cooked.

Diabetic Exchanges

2 Vegetables

3 Meat (type) Lean

1 Fat

Mar

5

Diabetic Recipes

March 5, 2008 | 11 Comments

Hello All-

I am starting to post some recipes for diabetic patients.  Please see  the Diabetic category on the left side of the screen.  If you click on that, the recipes that are diabetes friendly will be posted there.

Enjoy!

Tag’s Kitchen

Feb

24

Roast Loin of Pork with Herbed Dried Cherry Glaze

February 24, 2008 | 14 Comments

2 to 2 1/2 lbs. pork tenderloin roast

Glaze:
1/2 cup dried cherries
1 1/2 cups unsweetened applesauce
2 tblespoons frozen cranberry juice cocktail concentrate
2 tablespoons Dijon-style mustard
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves

Makes 8 (3 oz) Servings

Preheat oven to 325°F.

Trim tenderloin well, and place on a rack above a roasting pan. Roast uncovered for 1-1/2 to 2 hours.

In a small mixing bowl, combine ingredients for glaze, and set aside at room temperature while the meat roasts. This allows the cherries to become soft.

Baste roast with glaze during final 30 minutes of roasting. Micro-cook remaining glaze in a glass or stoneware pouring vessel for 3 minutes on High power. Serve on the side with the sliced pork roast.

Per 1/2 Cup Serving:
266 Cal; 5g Total Fat; 27g Carb; 28g Protein; 186mg Sodium; 90mg cholesterol

Exchanges:
3 Lean Meat; 1-1/2 Fruit

Feb

18

Yummy Diabetic Recipes

February 18, 2008 | 12 Comments

Well, I have asked several members of my family to help me in the quest for finding good recipes for diabetics.  So far, we have all come up semi empty.  I’m still trying to get the time to type up some of the recipes I do have.  I promise I am trying to get it done soon.

happy cooking

tags kitchen

Feb

7

Diabetic Recipes

February 7, 2008 | 6 Comments

We have recently been recieving requests for diabetic recipes.  I have a bunch of recipes with the exchanges listed, but haven’t typed them up yet. 

I am going to try and get that done in the very near future and will be posting them as I get them done.

Happy Cooking!

Tag’s Kitchen

Feb

5

I need to vent

February 5, 2008 | 13 Comments

So I decided to make some of my chocolate chip cookies tonight, and aparently I’m a little rusty on my technique.  Or my memory.  I had already added the chocolate chips to the dough when I realized that it didn’t look normal.  Then it dawned on me that I forgot to add the eggs.  I added the eggs, and put the cookies in the oven.  Now they are flat and are burning a lot easier.

Cooking lesson to learn from this:  DON’T FORGET TO ADD THE EGGS!! 

Feb

4

Easy & Yummy Cereal Bars

February 4, 2008 | 7 Comments

I typically double this recipe. 

Dry Mix:

1/2 Box of Corn Chex Cereal

1/2 Box of Golden Graham Cereal

2 Cups Coconut (toasted)

Small package sliced almonds (optional)

Gooey Mix:

¾ Cup Butter

1 Cup Corn Syrup

1 Cup Sugar

Put the gooey mix in a large microwave safe bowl and heat on high for 4 minutes.  Stir then heat for another 2.5 minutes.  Add all of the dry mix into the gooey mix and stir well.  Put the mix into a greased pan.  Cut into bars and serve.  Enjoy!


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