Anyberry Streusel Bars

So, this isn't my recipe...but I will give credit to the person I got it from, so I figure it's ok for me to post it here.
I have not actually tried it, but it looks positively drool-worthy!
without further ado, from DomesticGoddess
Anyberry Streusel Bars
(I suspect it would also work with other moist fruits...peaches, cherries, etc)

Pumpkin Chip Muffins

I adapted this recipe to make it a little healthier (reducing sugar and fat), and also adjusted some proportions so that it can be made with one (small) can of pumpkin (the size to make one pie).

Makes 24-30 muffins

4 eggs

1 1/2 c pumpkin (one small can)

1 1/2 c sugar

1 1/4 oil (I use olive oil, as the pumpkin flavor is strong enough to mask it)

2 3/4 c flour

2 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

about 1 c chocolate chips (the original recipe called for 2 c, but that is really overkill if you want to consider this anything but a dessert!)

In a large bowl, beat eggs, sugar, pumpkin, and oil together until smooth. Add dry ingredients and mix well. Fold in chocolate chips. Fill greased muffin cups about 2/3 full. Bake at 400* for 16-20 min. Cool in pan 10 minutes before removing.

Cauliflower Soup

This recipe can be made with other veggies, such as Asparagus or Broccoli...but Hubby says the Norwegians usually do it with Cauliflower (and that's what we like best, although I've been known to toss a little broccoli in with it if I have extra or want to stretch the soup a bit.)

1 head of cauliflower
around 1 quart of milk
3-4 Tbs butter
flour
salt
pepper

Break up the cauliflower into smallish pieces (bite size). Put them in a largish saucepan with about an inch of water in the bottom, and steam them until soft.
Add the butter and let it melt in. In a small container, mix flour with cold water to create a thickener, and add that (approx 1/4- 1/3 c total). Add milk until all cauliflower is covered. Stir gently until all is well mixed. Add salt and pepper to taste (it needs a healthy dose of salt, as it is a bland soup without it--I am a very light salter, and I still use at least two teaspoons).

Swedish Meatballs

I got this recipe here, from Epicurean.com (one of my favorite sites). I had to give credit, since it's not my original recipe...but we sure love it! The recipe makes 2 9x13 pans, so there's LOTS of food. It usually lasts us two dinners plus a couple of lunches. Cook once, eat four times...I like that kind of recipe!

We have tried several swedish meatball recipes, and we like this one best because it doesn't skimp on the gravy!

Meatballs:
4 eggs
1c.milk
8 slices bread, torn
2 pounds ground beef
1/3 c. finely chopped onion (don't do more or the balls will fall apart)
4 tsp. baking power
1 to 2 tsp. salt
1 tsp. pepper

Sauce:
2 cans (10-3/4 oz)condensed cream of chicken soup
2 cans (10-3/4 oz)condensed cream of mushroon soup
1 can (12 oz) evaporated milk

In large bowl, beat eggs and milk. Add bread; mix gently and let stand for 5 minutes. Add beef , onion, baking power, salt and pepper; mix well (mixture will be soft). Shape into 1-in. balls. In a large skillet, brown meatballs, a few at a time, in afew Tbs shortening or oil. Place in two ungreased 9x13 baking dishes.
In a bowl, stir soups and milk until smooth; pour over meatballs. Bake, uncovered, at 350 for 1 hour.

Yeild: 8-10 servings

Nini’s Peanut Noodles

These don't exactly qualify as authentic peanut noodles, but they are darn good. They are not spicy hot at ALL, but are very flavorful. So if you want Thai, but aren't fond of the heat, try this!

1 breast or 1 can chicken OR 1/2 lb prawns or scallops (optional)
1 package Asian noodles*
3-4 c chicken broth
a few Tbs oil (wok oil or veg oil)
2-3 eggs, scrambled into a blob then sliced into strips
1 onion, chopped
2 carrots, cut julienne
4-6 cloves garlic
2/3-3/4 c peanut butter (chunky is best)
1/2- 2/3 c soy sauce
1/3-1/2 c brown sugar
2 tsp roasted sesame oil**
1/2 -1c peas (I use frozen)
1 can bamboo shoots or water chestnuts
3/4 c bean sprouts
other veggies as desired

Put the broth in a saucepan to heat. Add garlic
Scramble the eggs, then cut and set aside. Put a little oil in a frypan or wok, and gently sauté onions and chicken.
When it boils, add noodles to broth to cook (follow package instructions for cooking time and method).
Add peanut butter, soy sauce, brown sugar, sesame oil, and a little broth (from noodles) to the wok, and stir until all is well blended. Add additional broth as needed to prevent sticking and achieve a smooth texture. Add eggs, carrots, peas, bamboo shoots, water chestnuts, (other veggies), and cooked noodles. Add remaining broth slowly while stir frying. Add bean sprouts just a minute before serving.

* This recipe really doesn’t work unless you use real Asian noodles. Don’t bother trying if you’re not going to do it right. :-)

**roasted or ‘Asian’ sesame oil is not the same as plain sesame oil. It means the seeds were roasted before the oil was pressed out, and the flavor is much stronger. As with the noodles, if you’re not going to use the right thing, don’t bother doing it at all.

Orange Sesame Ginger Stir Fry

1-2 c Meat as desired (beef or chicken is best)
2-4 c Veggies as desired (onion, garlic, broccoli, carrots, mushrooms, water chestnuts, baby corn, bamboo shoots, etc)
One orange
1 Tbs grated Ginger (or 1/2 inch fresh and grated)
Toasted sesame oil (the ‘toasted’ part is important)

Stir fry meat with a little wok oil and/or sesame oil until cooked or nearly cooked. Add veggies. Squish an orange over the pan to get out all the juice and as much pulp as possible. Grate/sprinkle in ginger. Sprinkle in 1-2 tsp sesame oil. Stir well.
Serve over rice.

Glazed Salmon & Cranberry Risotto

GLAZED SALMON(on the left)
My dad's cousin showed me this. She does it on her grill, but since I don't have a grill I just do it in the oven and it works well enough.

salmon (I prefer fillets, but a steak would work too)
brown sugar
butter

Use about equal parts sugar and butter, and melt them together to make a glaze. Peiodically as the salmon cooks, paint it all over with the glaze. It works best with several thin coats rather than just one thick one. Let it cook until caramalized!



CRANBERRY RISOTTO
(on the right)
I invented this myself. I am calling it a risotto rather than fried rice because it is still soft--it's not fried in butter to get any crunchy parts, it's merely prepared in a little oil in a frying pan...I don't know if that's a true risotto, but it looks close enough to me!

about 3 c cooked rice
1 onion, chopped (I used a leftover half a red onion, as well as half a white--it added lovely color, but of course any onion would be fine)
1/2-3/4 c craisins
juice of one orange (around 1/3 c)
herbs
oil

Saute the onions and rice in a little oil until the onions begin to look glassy. Stir in herbs to taste (I used a costco seafood rub blend because I was serving it with fish, but any mild herbs will work). Squeeze in juice from the orange, using a fork to get some pulp in too. Throw in craisins, and stir well. Fry everything together for a few minutes to blend all the flavors.