No Empty Chairs

May 18, 2010 · 11:29 am

Chewy Granola Bars

Homemade chewy granola bars: A fraction of the cost of store-bought bars, and so much tastier! Not to mention healthier. I never mention that part to my kids.

I used a combination of oats, almonds, pecans, Rice Krispies (to make them a little less dense), sunflower seeds, sesame seeds, raisins, and dried cranberries.

I like to toast the oats and raw chopped nuts before mixing with the other ingredients.

I use kind of a “shortcut” step when making these. Instead of cooking a syrup to bind the bars, I use a can of sweetened condensed milk. Doesn’t everything taste better with a little sweet milk mixed in?

To avoid sticking: Spray the back side of a spatula with non-stick spray and use it to press granola bar mixture into a baking sheet lined with parchment paper. You could also just spray your hands and use them to press the mixture into the pan.

Bake at 350°F for 20-25 minutes, or until top just begins to brown.

Let cool in pan for 10-15 minutes, and then use parchment paper to lift cooked bars out of the pan.

Cut into bars or squares.

Be sure to save all of the “crumbs” after you cut the bars. These are great over a bowl of yogurt!

RECIPE:

Chewy Granola Bars

Servings: 40
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4 cups rolled oats
4 cups additional items:
Chopped nuts Sesame seeds
Dried fruit Flax seeds
Sunflower seeds Wheat germ
Rice Krispies Chocolate chips
1 tsp cinnamon
½ tsp salt (if using unsalted nuts; omit if using salted nuts)
1 can sweetened condensed milk
2 Tbs maple syrup
1 Tbs honey or molasses
¼ cup melted coconut oil

Preheat oven to 350°F.

Spread oats evenly on a rimmed baking sheet (about jellyroll size, 10×15”). Toast in the oven for about 5-7 minutes. Place toasted oats in a large mixing bowl. If nuts/seeds are raw (not roasted), toast them on the same baking sheet for 7-10 minutes. Add to mixing bowl with oats.

Stir in additional dry granola items, cinnamon and salt; mix lightly. Pour sweet milk, maple syrup, honey or molasses, and coconut oil over granola mixture. Mix well.

Line your baking sheet with parchment paper, letting it overlap the sides. Spray the back side of a spatula with non-stick spray and use to press granola bar mixture into lined baking sheet. Bake at 350°F for 20-25 minutes, or until top begins to brown.

Cool. Lift parchment paper (and granola bars) out of baking sheet. Cut into bars. Store between layers of waxed paper in an airtight container. Cut granola bars can also be frozen in Ziploc bags.

To make crunchy granola bars: Divide mixture into 2 pans (creating thinner bars). Bake until nicely browned. Cut before completely cool. (Don’t use dried fruit or Rice Krispies)

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NOTE:
I doubled this recipe and made them in a large 15×21” pan and got about 80 granola bars.

These are the proportions of dried items that I used (double all of the additional ingredients in recipe):
8 cups oats
2 cups chopped almonds
2 cups chopped pecans
2 ¼ cups Rice Krispies
1 cup dried cranberries and raisins
½ cup sunflower seeds
¼ cup sesame seeds

NoEmptyChairs.me

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Filed under Breakfast/Brunch

Tagged as chewy, granola bars, homemade

May 14, 2010 · 8:16 am

Japanese Tonkatsu

Having lived in Tokyo for several years, Japanese dishes make a frequent appearance on our table. A simple meal, but also a kids’ favorite, is Tonkatsu, a breaded pork cutlet served with rice and thinly shredded cabbage, all topped with tonkatsu sauce.

You do need two “special” ingredients to make Tonkatsu: Panko Breadcrumbs and Tonkatsu Sauce (often referred to as “Bulldog Sauce”, as they are one of the main manufacturers of the sauce). Tonkatsu sauce is sweet and tangy. It has also become the favorite dipping sauce of anything breaded (like chicken strips) around here.

Panko breadcrumbs are available in most grocery stores, but I have only found Tonkatsu sauce at an Asian market or online. I like Asian Food Grocer for many of the hard to find things we like.

If you are not afraid of a little hot oil, Tonkatsu is easy to prepare, and doesn’t really require a recipe. Season some flour with salt and pepper, then dip your pork cutlets in the flour, then in beaten egg, and finally in panko breadcrumbs.

I like to use thinly sliced boneless pork loin chops. You could also use thinly pounded chicken breasts.

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Heat about 1-inch of oil (peanut is my favorite frying oil, but any mild flavored oil will work) in a skillet. Cook cutlets until nicely browned on both sides. Drain on paper towels.

Tonkatsu is usually served sliced into strips (easier for eating with chopsticks) with rice and thinly shredded green cabbage. Drizzle with the Tonkatsu sauce and enjoy!

RECIPE:

Japanese Tonkatsu

Thinly sliced pork cutlets*
Flour
Salt and pepper
Beaten egg
Panko breadcrumbs
Cooking oil (peanut or other mild oil)
Hot cooked rice
Thinly shredded green cabbage
Tonkatsu sauce

Pat pork cutlets dry with a paper towel.

Season flour with a small amount of salt and pepper and place in a small bowl. Put beaten egg and breadcrumbs in two additional bowls.

Dip pork cutlets (on both sides) in the flour, then egg, then the breadcrumbs.

Heat about 1-inch of oil in a skillet until hot. You can check the temperature of the oil, by placing the end of a wooden spoon in the oil. If it sizzles, it is hot enough to cook.

Cook the cutlets, a few at a time, in the hot oil, turning once, until deep golden brown. Drain on paper towels. If you cooking more than one batch of cutlets, keep cooked tonkatsu warm in a warm oven while cooking remaining batches.

Cut into strips and serve with rice, shredded raw cabbage and Tonkatsu sauce.

*Also good with thinly pounded chicken breasts

NoEmptyChairs.me

Crock Pot Italian Drip Beef

This is a fabulous shredded beef sandwich recipe from Pioneer Woman. She cooked hers in a dutch oven, but I did mine in a crock pot. And I started with a completely frozen roast from my deep freeze. I put everything in the crock pot just before going to bed on a Saturday night, and it was all ready to serve after church on Sunday. It couldn’t have been easier!

A beef roast (any variety), a jar of pepperoncini peppers, Italian seasoning, and beef broth. That is the simple cast of characters.

The vinegar from the peppers gives this beef a fabulous tanginess. And these peppers are not spicy, so the whole family will love it.

Just before serving, toast up some buttered, cheese topped deli rolls.

Top rolls with your shredded beef and peppers.

Serve your sandwiches with a small bowl of juices from the crock pot for a fabulous dunking sandwich.

Just don’t forget the napkins!

RECIPE:

Crock Pot Italian Drip Beef

Servings: 8-10
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1 whole beef chuck roast or sirloin tip roast, about 4 lb
2 cups beef broth
3-4 Tbs Italian seasoning
1 teaspoon salt (adjust to taste)
1 jar (16 oz) pepperoncini peppers, undrained
Deli rolls
Butter
Provolone or cheddar cheese slices

Combine all ingredients (except rolls, butter and cheese slices) in a crock pot. Do not drain pepperoncini-pour entire jar into the crock pot.

Cook at low heat for 8 to 10 hours. (I started with a completely frozen roast and it took about 10 hours to be fork tender.)

Remove roast from crock pot and place in a large bowl. Discard any large fat pieces. Use two forks to shred the meat. Remove pepperoncini from the crock pot and stir into shredded meat (I like to remove the stems from the peppers at this point, but that is optional). If desired, strain remaining liquid in the crock pot, reserving the strained juices.

Slice rolls almost in half. Open rolls and place on a foil-lined baking sheet. Spread with butter. Toast at 400°F for about 5 minutes, or until rolls are slightly crispy but not overly brown. Top with cheese slices and return to oven until cheese melts—watch carefully so that you don’t burn the rolls!

Serve meat and peppers on the toasted rolls with a small bowl of the juices for dipping.

Adapted from Pioneer Woman

NoEmptyChairs.me

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Tagged as au jus, beef, beef roast, crock pot, drip beef, Italian beef, pepperoncini, sandwiches

April 30, 2010 · 8:43 pm

Simple Sunday Supper: Roast Beef and Gravy

Just a quick post for an easy to make traditional Sunday meal: roast beef and gravy.

This roast uses an eye-of-round cut, and should be served medium-rare to medium. It will not be nearly as tender if it is overcooked.

I do not use a thermometer to make this, but as all ovens are a little bit different, you could you a probe thermometer to make sure that your roast is cooked to your liking.

This is a probe thermometer. The temperature probe stays in the meat the entire time in the oven, while the temperature gauge stays on your countertop. You can also set an alarm to sound when your roast hits a certain temperature. When you are making this roast, you DO NOT want to open the oven.

This roast starts at a very high heat: 500°F, and after an initial sear in the hot oven, it slow roasts in a cooling oven for another 2 ½ hours.

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Use whatever seasonings you like: this has salt, pepper, garlic, spicy paprika, rosemary and bay leaves. Simply place your roast on a rack in a roasting pan and sprinkle with seasonings.

RECIPE:

Roast Beef

Servings: 8-10, depending on size of roast
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3 lb eye-of-round roast (adjust cooking time for other sized roasts)
Seasonings: (salt, pepper, garlic powder, smoked paprika, Italian seasoning, rosemary sprig, bay leaf)

Preheat oven to 500°F.

Season the roast with desired seasonings. Place on a rack in a roasting pan. Do not cover or add water.

Place the roast in the preheated oven. Reduce temperature to 475°F. Roast for 20 minutes (or about 7 minutes per pound).

Turn off the oven and let the roast sit in the hot oven for 2 ½ hours for medium rare. Do not open the door.

Carve into thin slices to serve. Serve with mashed potatoes and Beef Gravy.

Beef Gravy

¼ cup butter
3 Tbs flour (white or fine ground whole wheat)
3 cups beef broth
1 tsp Kitchen Bouquet or Gravy Master
dash white pepper
(Pan Drippings from a roast beef)**

If you are preparing gravy for a roast beef, remove roast from pan and set on a grooved carving/cutting board.

If your roasting pan can be used on the stovetop, drain any liquid in the roasting pan into a small bowl (do not throw away). Add butter to the roasting pan and turn stove onto medium heat. If your pan cannot be used on the stovetop, scrape liquid and browned bits from pan into a small bowl, then melt butter in a skillet.

Stir melted butter until browned bits are removed from bottom of pan. Stir in flour and cook 4-5 minutes, whisking constantly, until roux is a deep brown color. Stir in beef broth while whisking constantly. Stir in Kitchen Bouquet, pepper, and reserved pan drippings. Bring to a boil. Simmer 5-10 minutes, or until ready to serve. Taste; add salt if necessary.

**As you carve your roast, add any drippings from roast to the gravy before serving.

NoEmptyChairs.me

Chocolate Peanut Butter Bundt Cake

OR: How to Make a Chocolate Cake When All You Have Is a Vanilla Cake Mix

This is a quick and easy dessert that looks much more complicated than it really is. With only 5 real ingredients (7 if you frost the cake) that I always have on hand, it makes a great last minute dessert.

This cake actually starts with a vanilla cake mix. You could use a chocolate cake mix for a richer chocolate flavor, but then you would have to make your own peanut butter filling, or use part of a vanilla cake mix for that. I’m all for simplicity, so I transformed my vanilla cake mix into a chocolate one by mixing a chocolate pudding mix into most of the vanilla cake batter. The remaining vanilla batter is mixed with peanut butter for the peanut butter filling layer.

When filling your bundt pan, start by adding about 1/3 of the chocolate batter to the pan. Spoon the peanut butter batter over the chocolate layer, keeping batter away from the edges of the pan (so it won’t show on the outside of the cake). Spoon remaining chocolate batter over the peanut butter layer.

You can eat this cake plain, but it is so much better with a simple chocolate glaze (or ganache if you want to sound fancy!). Just a mixture of cream and bittersweet (you could use semi-sweet) chocolate. Lovingly drizzled over the edges of your cake.

RECIPE:

Chocolate Peanut Butter Bundt Cake

Servings: 12-16
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1 box (about 18 oz) yellow or white cake mix
1 cup water
1/3 cup oil
4 eggs
½ cup creamy peanut butter
1 small package (4 servings) chocolate pudding mix
Chocolate Ganache Frosting, optional

Preheat oven to 350°F.

In a large mixing bowl, use a mixer to beat together the cake mix, water, oil, and eggs. Remove one cup of batter to a small bowl. Beat peanut butter into reserved one cup of batter. Add the chocolate pudding mix to the large bowl of batter. Beat until well combined.

Grease and flour a 10-12 cup bundt pan (or use non-stick baking spray with flour). Spoon about 1/3 of the chocolate batter into the prepared bundt pan. Spoon peanut butter batter over the chocolate layer, keeping batter away from the edges of the pan. Spoon remaining chocolate batter over the peanut butter layer.

Bake at 350°F for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Invert onto serving plate and cool completely. Top with Chocolate Ganache frosting, if desired.

Yield: 12-16 servings

Chocolate Ganache Frosting

8 oz bittersweet or semisweet chocolate, chopped into small pieces
1 cup heavy cream
Optional flavorings: vanilla, almond, orange, or peppermint extract (amount varies depending on strength of extract)

Place chopped chocolate in a mixing bowl. In a saucepan, heat cream until it comes to a boil. Pour cream over chocolate in mixing bowl and stir until chocolate is melted and glossy. Stir in flavoring, if using.

For a glaze (this is what I use for the bundt cake):
Cool ganache slightly (until thick enough that it won’t run off of the cake, but warm enough that it will still drizzle). Pour ganache over cake, starting in the center of the cake, allowing it to drip down the sides.

For a cake frosting, or for piping:
The longer you allow the ganache to cool, the thicker it will set. For piping or for a regular cake frosting, allow the ganache to completely cool and set up at room temperature. Mix with a whisk slightly just before frosting the cake.

For a whipped filling or frosting:
For a thicker, fluffy frosting, or filling for a cake, chill the ganache in the refrigerator until slightly cold, then whip with a mixer until light and fluffy.

NoEmptyChairs.me

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Filed under Desserts

Tagged as bundt, cake, chocolate, chocolate cake, dessert, ganache, peanut butter, peanut butter cake, quick and easy, tunnel, vanilla cake

April 21, 2010 · 8:46 am

Crock Pot Thai Pork Wraps

As we head into kids’ spring sports seasons, crock-pot meals make a more frequent appearance in our house. I especially like this one in the spring and summer, because it is not a heavy meal like many crock pot meals tend to be.

Cooked and shredded pork in a slightly spicy peanut sauce, topped with crisp, cool cucumber slices and lettuce. Sprinkle with some chopped peanuts and an Asian dressing, and roll the whole thing up in a tortilla (or use whole lettuce leaves for a twist on the traditional lettuce wrap).

You can use either pork tenderloins or a cheaper pork loin. After cooking in the crock pot all day, both will turn out super tender. Simply put the pork in your crock pot. Combine sauce ingredients (except peanut butter) and pour over pork. Cook on low for 6-8 hours, or until pork is tender enough to shred.

Remove the pork roast from the crock pot and shred with forks. Stir some peanut butter (either creamy or chunky) into the sauce in the crock pot. Return pork to crock pot and mix into sauce. Stir in some Thai basil (cilantro also adds a nice flavor, if you don’t have Thai basil).

I grew Thai basil in our garden last year and loved it! I brought some inside in the fall and have been trying to nurture it along during the winter. I am excited to plant outside again soon!

I serve this in warmed tortillas with lettuce, chopped peanuts, sliced cucumbers and an Asian dressing (which is completely optional; the wraps are flavorful enough that you don’t need additional dressing, but the slightly sour vinegar taste does add a nice flavor).

For the cucumber, I use a seedless cucumber and slice it into wide julienned strips. Peel and slice cucumber in half crosswise (giving you 2 cylinders). Cut in half again lengthwise. Slice each piece lengthwise into very thin strips (they should resemble long rectangles, not half-circles).

This in our favorite Asian dressing. It is found in the supermarket in the produce section by the sushi. You could also use any Asian ginger or sesame/tahini based dressing, as well.

The flavorful, tender pork topped by the crunchy peanuts and cool, crisp cucumbers and lettuce make for a great texture combination. And the convenience of preparing it early in the day is definitely a plus on hectic weeknights.

RECIPE:

Crock Pot Thai Pork Wraps

Servings: 6-8
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2-3 lb pork loin roast (or pork tenderloins)
¼ cup soy sauce
2 Tbs lemon juice
3 Tbs brown sugar
1 clove garlic, crushed
2 tsp ground ginger
½ tsp crushed red pepper flakes
½ tsp salt
¼ tsp pepper
½ cup peanut butter
2-3 Tbs chopped fresh Thai basil or cilantro

Tortillas (or use iceberg/Bibb lettuce for lettuce wraps)
Chopped lettuce
Julienned cucumbers
Finely chopped peanuts
Asian dressing (we like the Miso flavored dressing, found in the produce section by the sushi in our grocery store, but any ginger or sesame/tahini based dressing would be good)

Place pork roast in crock pot. Combine soy sauce, lemon juice, brown sugar, garlic, ginger, red pepper flakes, salt, and pepper. Pour over roast. Cook on low for about 6-8 hours (about half that on high). Remove pork and skim excess fat. Stir in peanut butter. Shred pork and return to crock pot. Turn crock pot to high and cook for 5-10 minutes uncovered (longer if pork is too liquidy). Stir in Thai basil or cilantro just before serving.

Chop lettuce. Finely chop peanuts. Julienne cucumbers: Peel and slice cucumber in half crosswise (giving you 2 cylinders). Cut in half again lengthwise. Slice each piece lengthwise into very thin strips (they should resemble long rectangles, not half-circles).

To serve: Place pork in tortillas. Top with lettuce, cucumbers, peanuts and dressing.

**These are also good eaten as lettuce wraps; just use iceberg or Bibb lettuce instead of tortillas.

NoEmptyChairs.me

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Tagged as Asian, crock pot, lettuce wraps, peanut sauce, pork, pork wraps, shredded pork, Thai pork, tortillas