Chef Penny Cooks

Basic Granola Recipe

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

Pumpkin Spice Mix

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

Italian Cream Cheese Frosting

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

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January 7, 2016

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Posted by Penny Moline.

Wild Rice Healthy and amazing!

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

Chicken Stuffed with feta

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

Chopped Pepper Salad

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

Grilled Salmon with fresh spinach, pomegranate and walnuts

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

Kale chips

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

Don't think Brussel Sprouts are just for dinner! Here they are my breakfast!

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

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Garden salad with italian vegetables

February 17, 2012

this is just the list of ingredients to add to a spiral pasta... you can make this as small or as large as you would like

spiral pastas
peppers julienne
broccoli florets ( blanched in hot water and quickly into ice water)
cauliflower
zucchini 1/2 inch rounds
yellow squash rounds
red onions julienne
white onions julienne
carrots julienne
olive oil
basil
parmesan cheese
italian dressing

prepare pasta, drain and season with salt and pepper
prepare vegetables in desired shapes and sizes
blanch broccoli keep crisp
saute peppers, carrots, zucchini, yellow squash and onions in olive oil and garlic if desired
keep very al dente
combine vegetables with pasta
allow flavors to blend
toss with parmesan and basil
season with salt and pepper
toss with Italian dressing at service time