Abry not only made great cookies, but he also cracked some pretty good jokes. And Maisie and Loddie are a tough audience. |
home-cooked meals
making this winter in homes all over Dallas. Bon appetit!
2 teaspoons corn starch
2 cups fresh orange juice
1/2 cup honey
1/4 teaspoon cinnamon
1/4 teaspoon finely grated orange zest
1 tablespoon Grand Marnier Liqueur
(optional but recommended)*
Mix the 2 teaspoons of cornstarch with 1/4 cup of the orange juice, being sure to get out any lumps. Set it aside.
(serves 4)
washed and stemmed
3 green onions, sliced
1/2 cup broken walnuts (optional)
1/3 cup dried cranberries
1/4 cup sunflower seeds
(makes 1 cup)
raspberries, thawed (or fresh)
1/4 cup sugar
2 teaspoons corn starch
1/2 cup cranberry/raspberry juice
cocktail
1/4 cup red wine vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/8 teaspoon cloves
Process the raspberries until smooth, then strain. In saucepan, add all remaining ingredients to raspberries and cook over a medium heat until thick. Let cool. To serve, drizzle vinaigrette over assembled salad. The dressing can be kept in the refrigerator for one week.
Sweet Potato Soup
(serves 4 to 5)
1/2 medium onion, minced
1 carrot, diced
1 small pumpkin or winter squash
(about 1 1/2 pounds), peeled and cut
into chunks
2 or 3 sweet potatoes (about 2 pounds),
peeled and cut into
chunks
1 teaspoon thyme
2 cups water
2 cans chicken stock, defatted
1/4 teaspoon cinnamon
1 tablespoon honey (or more, to taste)
1/4 teaspoon caraway seeds
1 cup skim milk
2 or 3 medium basil leaves, roughly
chopped
salt and pepper to taste
Place a large pot over a moderate flame. Spray it with Pam and add the onions and carrot, cooking gently for 3 to 5 minutes. Add the pumpkin and sweet potato chunks along with the thyme, water, stock, cinnamon, honey, and caraway. Simmer over medium heat for about 30 minutes until the vegetables are quite soft. Add the skim milk and fresh basil, simmering for another 2 minutes. Purée the soup mixture in a blender or food processor until it is smooth. Season to taste with salt and pepper, adding some additional water if it is too thick.
Note: If pumpkins are not readily available, use any other type of winter squash of your choice.
(1 dozen large or 2 dozen small cookies)
1 cup granulated sugar
1 large egg, beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 cup chopped pistachios
1/2 cup dried cranberries
Preheat oven to 375 degrees. Prepare baking sheets with parchment. Cream butter and sugar. Beat in egg until smooth. Sift together flour, baking soda and cream of tartar; blend into cream mixture.
Chicken Pot Pie
(4 pies)
boneless
salt and pepper
oil or Pam
1/2 cup onion, diced
1/2 cup celery, diced
2 medium carrots, diced
1 package (10 oz.) mushrooms, cut
into quarters
1 large potato (red or golden), diced
1 can chicken stock, defatted
1 can vegetable stock
1 1/2 teaspoons oil or butter
3 tablespoons flour
1 package (5 oz.) frozen corn
1/2 teaspoon thyme
1 tablespoon chopped parsley
1/2 cup (or so) frozen peas
1 package pie dough (store-bought),
pre-rolled
2 egg whites, beaten with 1 table- spoon water
4 small baking dishes or 1 large
baking dish
Season the chicken breasts with salt and pepper and sauté them in a non-stick pan with Pam or a teaspoon of olive oil until they are golden brown but still pink in the center. Remove and set aside. When they have cooled a bit, cut them into 1-inch chunks.
Heat the same pan over a moderate flame and add a bit of oil, sauté/sweat the onion, celery, carrots, mushrooms, and potatoes for 5 to 8 minutes. Set aside.