Bring on the Sunshine Smoothie

February 23, 2015
Creamy, fruity citrus smoothie made with orange, mango, banana and not much else... Vitamin C has never tasted so fantastic

1 frozen ripe banana  ( hint:  when you are about to throw away a banana because it has gotten too dark place it in a zip lock in the freezer it will be perfect for this recipe).
1/4 cup orange juice ( about 1 orange)
2 oranges peeled and sliced *
1 cup frozen mango chunks **
1/2 cup frozen or fresh pineapple chunks

Blend the frozen banana chunks, and orange juice together until thick and creamy about 3 minutes.  Scrape down the sides of the blender as needed.  Add oranges, mango and pineapple blend until combined

* Instead of two oranges try one orange and one grapefruit
** Frozen mango chunks of fresh as they have a a creamier texture for a smoothie

You can also add a cup of your favorite greens to this recipe!

Posted by Penny Moline. Posted In : Smoothies and Healthy eating 

 

Green Smoothie

February 23, 2015
2 ripe bananas
1 kiwi
1 pear
1 avocado
2 big handfuls of fresh spinach or kale or super greens
water as needed

Take the skin off from the banana, peel the kiwi, cut the pear into bite size pieces ( remove the core) cut the avocado in half and take the pit out using your knife.  Scoop our the flesh
add to the blender with the spinach and water blend until smooth
If the smoothie seems too thick, add more water or add some ice

You should get two glasses of green smoothie out of this recipe

Posted by Penny Moline. Posted In : Smoothies and Healthy eating 

 

Cold Busting Green Smoothie

February 23, 2015

cold look out.... you've met your match!

Cold buster green smoothie

1/2 cup fresh orange juice ( about 1 orange)
1/2 cup fresh red grapefruit juice ( about 1/2 grapefruit)
1 cup fresh pineapple chunks
1 kiwi peeled
3 to 4 leaves kale, stems removed ( about one cup loosely packed)
1 Tablespoon chia seeds or hemp seeds
2 to 3 tablespoons raw honey to taste or subistute a banana ( which is what I do)
1 small grape size chunk of ginger fresh, peeled and grated

combine all ingredients in your blender and process until completely smooth add additional honey if necessary

Hint:  I like to put my chia seeds in first and process them to a fine powder.

Posted by Penny Moline. Posted In : Smoothies and Healthy eating 

 

Recent cooking class at Rudy's in Twin Falls Idaho

February 23, 2015
Every once in awhile I do a cooking class with my mom at a wonderful cooking store in Twin Falls, Idaho.  This last time I did "healthy cooking"  I'm going to share the recipes that I made.  Look for the recipe under the following tags on my site.
.

Cold buster smoothie

Green Smoothie

Get your sunshine smoothie

Don't think Brussels sprouts are just for dinner!  " we are making them for breakfast"

Kale Chips

Marinade for Salmon

Balsamic Vinaigrette

Chopped pepper salad

Chicken Stuffed with feta

Wild Rice

It was a really fun class... but it also was a lot of food! 

Posted by Penny Moline.

 

Curried Couscous

October 24, 2014
This would be so good in a wrap too.  Just add some more veggies!

1 1/2 cups couscous  ( today I made it with Israeli couscous and it was great but regular
 is what the recipe calls for)
1 tablespoon butter
1 1/2 cups boiling water if using regular couscous, but for Israeli couscous cook in boiling water.  Rule of thumb is one pound of pasta per gallon of water.
1/4 cup plain yogurt
1/4 cup olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon turmeric
1 teaspoon kosher salt
1 teaspoon pepper
1/2 cup small diced or shredded carrots
1/2 cup minced flat leaf parsley
1/2 cup dried currents or raisins
1/4 cup blanched sliced almonds
2 green onions white and green parts thinly sliced
1/4 cup small diced red onion

Place the couscous in a medium bowl.  Melt butter in the boiling water and pour over couscous.  Let soak for 5 minutes
covered tightly.
Fluff with a fork
Whisk together the yogurt, olive oil, vinegar, curry and turmeric, salt and pepper.
pour over couscous and mix well
add carrots, parsley, currants, almonds, green onions and red onions.
Season to taste.


Posted by Penny Moline. Posted In : Salads 

 

Gazpacho on my indoor grill!

September 19, 2014


I have already posted a Gazpacho recipe in my blog... this is the same recipe.  I have so many beautiful tomatoes in my garden that I decided to make gazpacho when it was raining and did it with my indoor grill.  I must say it was fabulous!   Find recipe under soup. 

Posted by Penny Moline. Posted In : Soup 

 

Summer Squash

September 19, 2014
Summer Squash


1 cup walnuts
1 garlic clove smashed into a paste
2 tablespoons lemon juice
5 tablespoons olive oil
salt and pepper to taste
2 large leeks with the white used only cut into 2 inch pieces.  Put leeks into water and get the sand out of them.  Pull the leeks up out of the water with your hand.  do not strain or you will keep the sand in the leeks.
2 large zucchini halved lengthwise
1/2 cup flat leaf parsley chopped

Toast walnuts in a dry pan over heat
chop garlic to a small dice and add a pinch of kosher salt and make into a paste

toss warm walnuts with garlic, lemon juice and 3 tablespoons olive oil
season with salt and pepper

Brush zucchini and leeks with remaining oil and grill turning often until tender

transfer to a cutting board and cut into bite size pieces.  Add to the lemon juice mixture.  Season with salt and pepper to taste.



Posted by Penny Moline. Posted In : Vegetables 

 

Apple, Apple Pie

July 21, 2014


How easy and fun this is! 

Use your favorite pie shell recipe and canned apple pie filling

Hollow out the apples, fill with apple with apple pie filling, make a lattice top with the pie shell ( you could even buy a pie shell)  and bake at 350 until the apple is tender.  .

Great for picnics, fun for dessert!

Enjoy

Posted by Penny Moline. Posted In : Desserts 

 

Pavlova

July 16, 2014






Pavlova

Meringue

11/2 teaspoon vanilla
1/2 teaspoon cream of tarter
1 1/2 Tablespoon cornstarch
1 1/2 cup granulated sugar
3/4 cup (6 ounces) egg white room temperature  ( if you don't want to leave the eggs out and have them come to room temp, put them in a container of warm water for about 10 minutes) 
pinch of salt

I used fresh berries without added sugar but if you want more of a topping follow the recipe below


Topping
2 pints fresh berries
1/4 cup sugar
combine and let rest

Whip cream to serve

Preheat oven to 275

line a baking sheet with parchment

pour vanilla into a small bowl, stir the cornstarch into the vanilla

In a large bowl of a stand mixer fitted with a whisk attachment whip egg whites and cream of tarter and salt
Start slow increasing your speed
Whip until stiff peaks

Pipe or spoon the meringue into 8 to 10 large mounds about 3 inches wide
place in the preheated oven, and turn down the heat to 250

Serve topped with whip cream and berries

YUM!

Posted by Penny Moline. Posted In : Desserts 

 

Puff Pastry Poached Pears

July 9, 2014


Puff pastry poached pears

4 firm small pears such as bosc
4 cups water
2 cups sugar
1 cup honey
1/2 lemon
2 teaspoons vanilla or 1 vanilla bean
4 cinnamon sticks
6 whole cloves

Peel pears and core from the bottom.
Cut the bottom off the pears so that they stand up

In a small sauce pan combine water, sugar and honey and simmer until the water is clear and the sugar has melted.
Add the pears, vanilla, lemon , cinnamon and cloves
Simmer pears until fork tender

( hint) if the pears seem to float to the top, add a piece of parchment paper to the top of the sauce pan and cover with something to keep them from floating, such as another pan, plate etc.

Preheat oven to 400

when pears are soft remove from saucepan and allow to cool slightly.
strain out the pieces of cinnamon and lemon etc..
RESERVE THE LIQUID

Wrap the pears in puff pastry, you can have fun with this.  You can do strips of puff pastry and do a rope around the pear you can put the puff pastry over the top of the pear and wrap it on the bottom..

Bake at 400 degrees

Simmer reserved liquid over medium heat until thick and syrupy.

Plate the pears and pour the syrup over the top of the pears.

Posted by Penny Moline. Posted In : Desserts 

 
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Tabbouleh

February 17, 2012
red or green peppers 2 pounds
onions 1 pound
cucumber seeded 1 1/2 pound
tomato 1 1/2 pound
parsley minced 1 bunch
tabouleh and spices in box 2 boxes
barley ground 10 ounces
lemon juice 1/2 cup
olive oil 1/4 cup
salad oil 3/4 cup
salt and pepper to taste

bruinoise the vegetables ( very small dice)
add the spice packet to the tabbouleh, 2 cups cold water and cover and let set
add the ground barley to 3 cups boiling water, cover and let set until tender.  rinse
mix lemon juice with oil and sesonins
mix all ingredients together and let chill over night.

Posted by Penny Moline. Posted In : Salads 

 

Macaroni salad

February 17, 2012
Macaroni 2 pounds
eggs 12 each
celery diced 1 pound 8 ounce
onion diced 8 ounce
pimiento chopped 3 ounces
mixture of mustard and mayonnaise to desired flavor 3 cups

may add, chopped olives, radishes, dill pickles, to taste

Boil pasta to al dente
oil, and seaon with salt and pepper
prepare vegetables and toss with pasta
add mayonnaise and toss
add herbs of choice
adjust seasonings

Posted by Penny Moline. Posted In : Salads 

 

Pico de Gallo

February 17, 2012
Tomato, fresh diced 2 and 1/2 pound
red onion 1 and 1/2 pound
garlic 1 T
cucumber 2 cup
radishes 1 cup
jalapeno 1/2 cup
cilantro chopped 1/2 cup
lime juice 1/2 cup

Chop all the vegetables small
add lime juice
salt and pepper to taste

Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings 

 

Spinach Dip

February 17, 2012
Garlic minced 2 tsp
green onion 1/2 cup
lemon juice 2 T
Olive oil 2 T

spinach 2 cup
romaine 2 cup
parsley 1/4 cup

Mayonnaise 1 qt
sour cream1 quart

Blend in blender or food processor

Posted by Penny Moline. Posted In : Appetizer 

 

Onion dip

February 17, 2012
Cottage cheese 1 quart
sour cream 1 quart
dehydreated onion ( think onion soup mix) 1 cup
beef base 1 T
white pepper 1/2 t
celery salt 1 t

Mix together
serve with crackers

Posted by Penny Moline. Posted In : Appetizer 

 

greek salad

February 17, 2012
Romaine lettuce 2 heads
Iceburg lettuce 1 head
cucumber cut into 1/2 moons 4 each
red onions 1/2  moons 2 each
green pepper julienne 2 each
tomatoes cut into wedges 4 each
Olives greek as needed
feta cheese 6 ounces


Prepare lettuce to bite size
Combine lettuce and vegetables
Toss with dressing at service
add feta and garnish with olives


Greek Dressing

Olive oil 1 cup
Salad oil 2 cups
lemon juice 1/2 cup
water 1/2 cup
salt 2 t
white pepper 1/2 t
sugar 2 tsp
garlic, minced 1 T
Oregano 1 T
Parsley, chopped 1 T

Emulsify oil, lemon and water
add seasoning

Posted by Penny Moline. Posted In : Salads 

 

cucumber yogurt sauce

February 17, 2012
cucumbers, peeled, seeded and chopped 1 cup
yogurt 2 cups
red onion minced 1/4 cup
lemon juice 1 tsp
salt 1 tsp
white pepper 1/4 tsp
parsley chopped 1 T

Peel, seed and puree cucumbers

Drain thru a sieve
Combine with yogurt
add onions and garlic and stir to combine
season with salt and pepper

Posted by Penny Moline. Posted In : Cold Sauces and Homemade Salad Dressings 

 

Italian Pasta Salad

February 17, 2012
Pasta noodles of choice
salt and pepper
celery 2 cups
red onions diced 1 cup
green pepper diced 1 cup
roasted red pepper 1/2 cup
peas 2 cups
olives sliced 1 cup
Italian dressing 1 1/2 pintss
parmesan cheese 1/2 cup
fresh chopped parsley 2 T

Boil pasta
Drain well, chill and season well with salt and pepper
prepare vegetables
Toss pasta with vegetables
season to taste with Italian dressing

Posted by Penny Moline. Posted In : Salads 

 

Caprese Salad

February 17, 2012
1/2 pound fresh mozzarella cheese, sliced 1/4 inch thick
2 large ripe tomatoes, sliced 1/4 inch thick
1/2 cup fresh basil leaves
salt and pepper to taste
2 T capers (optional)

dressing

3 T balsamic vinegar
2 T lemon juice
1 T Dijon mustard
garlic minced ( to taste)
Olive oil/salad oil blend 1 cup

Caprese is one of the easiest and most delicious of salads.
You can also serve this as an appetizer.
Add some bread slices or cracker and it can make a excellent summer lunch or a ideal first course for a summer meal or Add to a bed of lettuce and it is a beautiful salad... I like to make a sandwich with a crusty bread...

For the dressing add the first 4 ingredients in a medium size bowl and gradually whisk in oil to taste
season with salt and pepper

drizzle dressing over salad right before serving
or drizzle on your bread if making a sandwich.

ENJOY..with someone you love...

Posted by Penny Moline. Posted In : Salads 

 

Spaetzle

February 17, 2012
eggs 6 ea
milk or water 1 1/2 cup
salt 1 t
nutmeg 1/8 t
white pepper 1/8 t
flour 1 pound

butter for service

beat eggs in a bowl and add the milk or water, salt, nutmeg and pepper
add flour and beat until smooth
it should be a thick batter, if too thin add more flour
let batter rest for 1 hour
set a colander or spaetzle machine over a large pot of water boiling and salted
place batches of the spaetzle in the colander and force it through the holes with a spoon or spatula
when the spaetzle floats to the top of the water cook for a minute or two and remove with a skimmer
place in cold water
continue until all the spaetzle is done
saute spaetzle in butter
serve immediately

Posted by Penny Moline. Posted In : Starches, Sides, Potatoes and Grains 

 

BAR B Q sauce II

February 17, 2012
3 cups (24 ounce) instant ice tea mix
1 gallon (128 ounces) Catsup
1 gallon pineapple juice (can use apple, ice tea, or coke instead)
2 cups worcestershire sauce
2 cups A-1 steak sauce
3 cups dark brown sugar
1 cup lemon juice
1 cup liquid smoke
1/2 cup onion powder
1/2 cup garlic powder
1/2 cup black pepper

mix all ingredients in a large stock pot
bring to a boil until reduced

you can also use a corn starck slurry to thicken

makes 10 to 12 jars of sauce

Posted by Penny Moline. Posted In : Sauces 

 

Roasted Vegetable Stock

February 17, 2012
Onions 1 pound
leeks 1 pound
celery 8 ounces
carrots 8 ounces
cabbage 8 ounces
turnip 8 ounces
tomato 8 ounces
garlic 1 bulb
water 3 gallon
sachet 4 each

coat vegetables with oil
roast vegetables until caramelized
add cold water , vegetables and sachet in a stock pot
bring to a simmer
simmer 45 minutes
strain

Posted by Penny Moline. Posted In : Stocks 

 

Chicken Stock

February 17, 2012
Bones 16 pounds
water 4 gallons
mirepoix 2 1/2 pounds
sachet 2 each

wash bones
add water and bones
bring to a simmer
if desired and you want a CLEAR stock discard water at this point
bring bones to a simmer in NEW COLD water
add mirepoix
add sachet
simmer 4 to 6 hours
strain, cool and store

Posted by Penny Moline. Posted In : Stocks 

 

Fish Stock or Fumet

February 17, 2012
Butter 3 ounces
onion 12 ounces
celery 6 ounces
mushrooms 6 ounces
fish bones 18 pounds
white wine 1 cup
sachet:  bay leaf, pepper corns, parsley stems, whole cloves

butter bottom of a heavy stock pot
place mirepoix in the bottom and the bones over the top
cook for 5 minutes
NO COLOR
add wine and water
bring to a simmer
add sachet
skim
let simmer for 30 to 45 minutes
strain through a china cup

Posted by Penny Moline. Posted In : Stocks 

 

Vegetable Stock

February 17, 2012
Onion 1 pound
Leeks 1 pound
celery 8 ounces
carrot 8 ounces
cabbage 8 ounces
turnip 8 ounces
tomato 8 ounces
garlic 1 bulb
water 3 gallon
sachet 4 each

Prepare vegetables
start in cold water and bring to a simmer
simmer 45 minutes
strain thru a china cap

Posted by Penny Moline. Posted In : Stocks 

 
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Cooking with Passion


Penny Moline 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

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