January 8, 2016
Sugar 1 pound
Water 1 1/2 pint
cornstarch slurry 3 tablespoon
Lemon juice 4 ounces
Lemon rind 2 teaspoons
Nutmeg 1/4 teaspoon
salt 1/4 teaspoon
butter 2 ounces
Bring sugar and water to a boil
Add cornstarch and cook 5 minutes
Remove from heat and add lemon juice, rind, nutmeg and salt
incorporate the butter in small pieces until combined and smooth
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
January 8, 2016
Sugar granulated 1 pound
cornstarch 1.5 ounce
salt 1/4 teaspoon
water boiling 1 quart
lemon juice 1/3 cup
butter 1/2 ounce
Mix dry ingredients
Add boiling water to dry ingredients and cook until clear
Add lemon juice and butter
mix until smooth
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
January 8, 2016
Water 1 pint
corn syrup 1 quart
combine until smooth
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
January 8, 2016
Sugar, granulated 12 ounces
cornstarch 2 ounces
salt 1 teaspoon
cocoa 3 ounces
water cold 1 cup
water boiling hot 3 1/2 cup
butter 6 ounces
vanilla 1 teaspoon
Mix dry ingredients
Add cold water gradually to form a smooth paste
Add boiling water slowly while stirring. Boil 5 minute or until thick
Remove from heat
Add butter combine until smooth
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
January 8, 2016
3 cups rolled oats, use old fashioned not instant
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup small diced fruit, such as dried cranberries, raisins etc
1/2 cup nuts like sunflower seeds, pecans, walnuts pumpkin seed etc
Heat oven to 350
Place oats, brown sugar, cinnamon and salt in a large bowl, combine
place oil, hone and vanilla and mix together then pour over the oat mixture
spread to a thin layer on a baking sheet
bake about 20 minute it will harden as it cools
add fruit and nuts
will keep for about 2 weeks
great on yogurt or ice cream
Posted by Penny Moline. Posted In : Breakfast
January 8, 2016
3 cups rolled oats ( do not use instant use old fashion)
3 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup honey
1/4 vegetable oil
1 teaspoon vanilla extract
1/2 cup dried fruit, dried cranberries, raisins, any dried fruit
1/2 cup chopped nuts, sunflower seeds, pumpkin seeds, pecans, what ever you have on hand
Heat oven to 350
Place oats, brown sugar, cinnamon and salt in a large bowl stir to combine and set aside
in a small bowl place honey, oil and vanilla mix well then pour over oat mixture until coated
spread mixture in a thin layer on a baking sheet
bake for about 15 minutes
let cool
Add fruit and nuts toss to combine
will store for about 2 weeks
great on yogurt, or as a breakfast cereal.
Posted by Penny Moline. Posted In : Breakfast
January 8, 2016
1/3 cup ground cinnamon
1 Tablespoon ground ginger
1 Tablespoon ground nutmeg or mace
1 1/2 teaspoon ground cloves
1 1/2 teaspoon ground alspice
Posted by Penny Moline. Posted In : Spice and Seasoning savory and sweet
January 8, 2016
Cream Cheese 1 pound
Butter 8 ounces
Powdered sugar 2 pounds
Vanilla 2 teaspoons
Almond flavoring 2 teaspoons
Lemon peel 2 Tablespoons
Orange Peel 1 Tablespoon
Chocolate 4 ounces chopped or use chocolate chips
This is great over a yellow cake or white cake. You could even use it on a Chocolate cake. Enjoy
Posted by Penny Moline. Posted In : Frostings, Icings, and dessert sauces
January 7, 2016
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Posted by Penny Moline.
February 23, 2015
1/2 onion small dice
1 rib celery diced small
1 carrot diced small
saute vegetables in olive oil until tender
add wild rice
add water or chicken or vegetable stock
bring to a boil, cover lower heat to a simmer and cook until tender about 50 minutes
Season with salt and pepper.
( If you aren't trying to be healthy... add some butter to the wild rice. It really adds a lot to the flavor)
Posted by Penny Moline. Posted In : Smoothies and Healthy eating
February 23, 2015
4 chicken breasts pounded thin or butterflied
Filling:
1 roasted red pepper skin removed chopped small
1 Tablespoon fresh basil
1 Tablespoon fresh parsley
1/2 cup feta cheese
olive oil to drizzle
salt and pepper to taste
Mix ingredients together
1/2 cup chicken stock
tooth picks for holding the chicken together
If you want to bread the chicken then you would do a standard breading of seasoned flour, eggs and milk mixture, and seasoned bread crumbs
place some filling in the thinly pounded chicken breast roll and seal with toothpicks
saute the chicken breast in some olive oil until lightly browned
place in baking dish
add chicken stock
bake until internal temperature is 165
I have also wrapped the chicken in bacon and baked them Par cook the back first... not the healthiest, but it is delicious
Posted by Penny Moline. Posted In : Smoothies and Healthy eating
February 23, 2015
1 cup tomatoes grape work well this time of year they seem to have better flavor) cut into bite size
1 cup cucumbers English work well cut bite size
2 peppers red, green, yellow ( I like a mixture of colors) chopped bite size
1/2 red onion diced small
Kalamata olives to taste, seeded and chopped
feta cheese to taste
salt and pepper
You can dress the salad with either red wine vinegar and olive oil, or balsamic vinegar... recipe
follows:
3/4 cup oil ( I use canola)
1/4 cup balsamic vinegar
Dijon mustard ( about a teaspoon)
garlic clove minced
herbs of choice
salt and pepper to taste
add balsamic, dijon, and garlic ...slowly drizzle in oil, add herbs last due to the fact sometimes they can make your dressing turn green. Season with salt and pepper.
Posted by Penny Moline. Posted In : Smoothies and Healthy eating
February 23, 2015
Marinade for salmon
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup Dijon style mustard
3 tablespoons horseradish
1 tablespoon rice wine vinegar
2 tablespoons brown sugar or honey ( optional on both)
place salmon in the marinade for 30 minutes
Grill salmon until internal temperature of 145
Salt and pepper to taste
Place clean spinach on plate, arrange walnuts ( you can toast the walnuts in a dry saute pan) and pomegranates seeds and add the salmon. Drizzle with fresh lemon or vinaigrette of choice
Posted by Penny Moline. Posted In : Smoothies and Healthy eating
February 23, 2015
Don't go buy expensive Kale chips.... here is the easiest recipe
1 head of kale washed and dried in a salad spinner
olive oil to drizzle
kosher salt
remove the ribs from the kale and cut into pieces
bake at 300 degrees until crisp... It really doesn't take longer than a couple of minutes
Fast and easy AND delicious
Posted by Penny Moline. Posted In : Smoothies and Healthy eating
February 23, 2015
Brussels sprouts washed and thinly sliced .. ( Trader Joe sales them already sliced)
Garlic clove ( optional)
1 fried egg per serving cooked over easy or any way you like them
Hot sauce if desired
Saute the brussel sprouts and garlic in olive oil, coconut oil, or canola oil until crisp tender
Cook an egg ( I like over easy ) as desired
Place the Brussels sprouts in a bowl add the egg to the top
I also saute Brussels spouts and add egg whites... it's my favorite breakfast!
Posted by Penny Moline. Posted In : Smoothies and Healthy eating
A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest.
What a dream job. I have students that want to learn all they can about cooking.
Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed.
I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say.
Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I
It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly)..
Let me know what you think!
My email is chefpennymoline@gmail.com
