CuisineNie

Cookbook Giveaway winner:

2009-12-04T01:00:00.000-08:00

Congrats to: Sufoot!!!
You have won!!!

E-mail me at stephanienielson@yahoo.com for details
This is just too fun!
Lets do it again, sometime ;)

The Gathering of Friends

2009-12-03T01:00:00.000-08:00

This is such a fantastic Cookbook!
Perfect for the holiday season.

I am going to give one away...I will pick the winner tomorrow.
Go ahead, beg me.
Comment away-

Kisses,
CuisineNie-

Slamon and brown rice

2009-11-15T23:42:00.000-08:00

(photo MS)

1 cup brown rice
1/4 cup soy sauce
3 tablespoons fresh lime juice
1 teaspoon finely grated peeled fresh ginger
1/2 teaspoon agave nectar (optional)
4 teaspoons canola or peanut oil
4 salmon fillets (4 to 5 ounces each)
Coarse salt and ground pepper
2 garlic cloves, thinly sliced
1 head bok choy (1 1/2 pounds), cored and chopped

Cook rice according to package instructions. Meanwhile, in a small bowl, combine soy sauce, lime juice, ginger, and agave, if using. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season salmon with salt and pepper and cook until opaque throughout, 1 to 3 minutes per side; transfer to a plate. Wipe skillet clean with a paper towel.
In same skillet, heat 2 teaspoons oil over medium. Add garlic and bok choy; season with salt and pepper. Cook, tossing, until bok choy is bright green, about 3 minutes. Serve salmon and bok choy with rice and soy-lime sauce.

Pumpkin Spice Whoopies

2009-11-04T10:39:00.000-08:00

My cute friend Stephanie, who also has a little boy named Oliver is guest posting this week on CuisineNie.

Thanks Stephanie

Oliver and I love trying new treats, especially when they are pumpkin treats.
This is my favorite baking season. It is just so delicious. As soon as Oliver got home from school today, we whipped up a batch of these pumpkin yummies.

Pumpkin Spice Whoopies
for the cookies:
1 cup canned pumpkin
1/3 cup butter, softened
1 package spice cake mix
2 eggs
1/2 cup milk

for the marshmallow spice filling:
1/2 cup butter, softened
1 8-oz. package cream cheese, softened
2 cups powdered sugar, sifted
half of a 7-oz. jar marshmallow cream
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg

1. Preheat oven to 375. Line cookie sheets with parchment paper or foil (grease foil, if using).

2. In a large mixing bowl, beat pumpkin and butter on medium until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for one minute.

3. By the heaping tablespoon, drop mounds of batter on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, using new parchment paper for each batch.

If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare marshmallow spice filling up to 2 hours before serving.

4. To make marshmallow spice filling, beat 1/2 cup softened butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon, and nutmeg. Beat until well combined.

5. Spread about 2 1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Serve immediately or cover and chill up to 2 hours.

Makes 15 whoopies.

I neglected to buy marshmallow cream. So I made the filling without it, and you know what? It was still really really good. I also put chocolate chips in half of them because really, who doesn't love chocolate chips? I would definitely make these again. But be prepared to share. They are rich.

Sunday dinner.

2009-09-27T23:16:00.000-07:00

Mr. Nielson shares his Sunday dinner secrets:

Well here it goes folks…my first contribution to CuisineNie…by Mr. Nielson:

Sunday dinner is almost as religious as the rest of the day. The menu is meant to be down to earth, and easy to prepare (it is our Sabbath you know). And in our house, since before I was born, the patriarch is always in charge of the experience.

It’s amazing how little one can do to screw up good foods in their whole form. For example it’s nice to behold each spoonful or forkful as it makes its way to my palate and be able to say, “this is a beet because it looks just like it did when Jane plucked it out of the garden”. To me, ‘comfort food’ has a strong resemblance on the serving plate as it did before it was prepared.

Anyway, today’s smorgasbord offered the following:

Brown Rice – steamed to perfection served to taste with a dash of Kikkoman…use nothing other than Kikkoman.

Whole German Butterballs – soft-boiled potatoes garnished with copious amounts of parsley, garlic, S&P, and butter. You have to use extra salt on these puppies because since they are whole they contain a lot of flesh in the middle that must draw from their seasoned skins.

Thyme for Carrots – soft-steamed with butter and salt and usually I prefer fresh dill, but we were out, so it was thyme for something new. It worked too.

Stever’s Beets – the trick to these delicious vitamin rich bombers is the way the future Mayor of Provo makes ‘em…lots and lots and lots of vinegar. If they aren’t doing the breath stroke when you serve them it needs more vinegar. Also, make sure you cook them at least 45 minutes. Tough beets are as bad as tough beans.

Bread-Fairy Toast – every Sunday a Bread-Fairy drops off a fresh baked hot loaf of delicious homemade bread. What great (anonymous) neighbors we have. I am with C. S. Lewis and his character’s fondness for good old fashioned toast with butter and honey. Think about it…it’s mentioned in all of his works.

Popping Peas – gently heat them up, either fresh or frozen, never from a can. Seriously not too hot or they won’t pop when you eat them. A little bit of butter and even less salt.

Tomato Ratatouille – I didn’t ask for them, but Jane collected 5 different colors and types of tomatoes from the garden and I had to do something. The shooter sized orange, red, and yellow tomatoes I briefly sautéed whole in olive oil, and balsamic vinegar (and a little water). The green ripe and larger reds I quartered and added later to the mix along with diced garlic, and S&P. After the cut tomatoes begin to transform into a balsam sauce I removed from the heat and added fresh grated parmesan and fresh chiffonade basil.

Served with the Nielson’s-own bottles of “Chilled and Distilled”, or if you can get it Trader Joes version of the unpasteurized, unfiltered, grape juice.

And finally, I give the same advise as my wife…don’t burn yourself…seriously don’t.

Salmon Pesto burgers.

2009-09-21T09:49:00.000-07:00

End of summer is here.
The mountains are glowing with colors.
We decided to have our end-of-summer dinner with classic Salmon burgers last night.
Most grocery stores will have salmon burgers.
I know Trader Joes, Whole foods, and Sunflower markets carry them.

And remember, don't burn yourself

You will need:
Buns
Mozzarella cheese
Greens
Any other add-ins....tomatoes, mushrooms, or onions.
Pesto

Lightly toast your bun, add dab of mayo and slather pesto. Add salmon top with cheese (best if it melts) and greens (or any else you desire).
Mr. Nielson grilled our salmon. You can cook yours on the stove or in the stove...either way works fine.

Here is my classic Pesto recipe:

Pesto Recipe

2 cups fresh basil leaves, packed
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well.

Enjoy!

Back for Duty-Corn and cheese custard

2009-09-14T08:18:00.000-07:00

Welcome back to CuisineNie!!!

I have decided to cook again.
It is good therapy for me, and besides you can only have cold cereal for so long before you want to die of cheerio overdose.
Since yesterday was Sunday, I didn't cook.
It is the day we get to have my Dad's smorgasbord of goodness at Family dinner.
Instead I thought I'd post about another very good dish.
I found this on the Country Living site.
With corn a plenty around these parts, this would be a good 'welcome to fall' idea.
It is called
Corn and cheese custard.
If you like Gouda cheese, you will most certainly fall in love.
Enjoy-
And don't burn yourself!

1 1/4 cup(s)	heavy cream
1 cup(s)	milk
1 3/4 cup(s)	grated smoked Gouda
1 cup(s)	fresh bread crumbs
3	egg yolks
1 cup(s)	(about 2 ears) fresh corn kernels
1 teaspoon(s)	salt
1/2 teaspoon(s)	freshly ground pepper

Directions:

Preheat oven to 300°F. Butter a 10 1/2- by 7-inch baking dish; set aside.
Heat cream and milk over medium heat until simmering. Reduce heat to low and stir in 1 1/2 cups cheese until melted. Add bread crumbs. Remove from heat and cool for 10 minutes. Whisk in egg yolks, 3/4 cup corn, salt, and pepper.
Pour custard into prepared dish and top with remaining 1/4 cup corn and 1/4 cup cheese. Place dish in a large roasting pan, pour 1 inch hot water into pan, and bake until custard sets, about 1 1/4 hours.

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Back in the kitchen again.

2009-09-10T08:29:00.000-07:00

Hi friends! CuisineNie is coming back Monday, September 14th.
I will be back cooking my meat-less vegetable loving cuisine again.

Get a button, share the love!

2005-09-09T22:23:00.000-07:00

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Jane's peanut butter cookies

2008-03-26T06:44:00.001-07:00

INGREDIENTS

1 cup unsalted butter
1 cup crunchy peanut butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

                 
                 DIRECTIONS

Cream together butter, peanut butter and sugars. Beat in eggs.
In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.
Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown. Do not over-bake.

Welcome

2007-06-11T22:15:00.000-07:00

I would like to welcome you...Can't you just smell that salmon on the grill? (I guess I am technically not a Vegetarian, since they don't eat fish...whatever you call me, welcome!)

Since my Vegetarian week was such a nice hit, I am posting all recipes here. I hope you will enjoy them...Posting begins tomorrow...sometime. kisses, Nie

Classic Chocolate Chip Cookies

2007-06-12T06:49:00.000-07:00

Classic Chocolate Chip Cookies

2 1/4 cups flour
2 sticks butter
3/4 cups sugar
3/4 cups brown sugar (sometimes I add a bit more)
2-teaspoons vanilla
2 eggs
1-teaspoon soda
Chocolate chips (i usually use about a bag and a half.... one bag semi-sweet chips and half milk chocolate.
Cream the butter and sugars. Add eggs and vanilla, mix well, and then add dry ingredients and mix. Stir in chips and cook for 9-11 minutes at 375

Whole-wheat Pear Granola muffins

2007-06-12T08:00:00.000-07:00

Makes 12

3/4 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
3/4 cup packed light-brown sugar
1/2 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted
2 (2 cups) D'Anjou pears, peeled and cut into 1/4-inch dice
(or use 3/4 cup plain granola)
1/2 cup granola
1 cup all-purpose flour
3/4 cup packed light-brown sugar
1/4 teaspoon salt
3 tablespoons chilled unsalted butter

Directions

Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.
Make Granola Crisp Topping: In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.
Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.

Organic Tomato Soup

2007-06-12T08:06:00.000-07:00

24 oz tomato purée
2 cups organic vegetable stock
2/3 cup organic half-n-half or milk
sea salt, to taste
ground pepper, to taste
chopped fresh basil

Heat tomato purée with stock until simmering. Remove from heat and whisk in half-n-half. Season and garnish with mini toasts and basil.

Waldorf-style Tuna Wrap

2007-06-12T08:10:00.000-07:00

Make Dressing: -1/3 Cup (low-fat) mayonnaise -1/4 Cup Fresh lemon juice -1 tablespoon tomato-based chili sauce Season with course salt and pepper Whisk together.

In bowl stir together 3 cans (6 oz) drained solid white tuna (packed in water)

Add to tuna
-1/4 Cup dried currants
-1/3 cup chopped red onion
-1/3 cup chopped celery
-3/4 Cup chopped red apple
-1/3 cup chopped toasted pecans (almonds are good too)
Mix in dressing and combine

Warm up lavish bread (or some kind of wrap) place green-leaf lettuce in center and add tuna mixture and wrap tightly.

Grilled Crusty-bread salad

2007-06-12T08:26:00.000-07:00

-1 loaf crusty white bread -1 pint cherry tomatoes cut in half -1 bunch fresh basil cut up in strips -fresh mozzarella cut up in cubes cut the bread up in slices, spread butter on each side. Grill bread (I grill mine on my panini maker) Cut bread up in chunks and combine all ingredients adding fresh pepper, course salt, olive oil and balsamic vinegar

Watermelon-berry smoothie

2007-06-12T08:34:00.000-07:00

-3 cups chopped watermelon -2 cups frozen berries (I used blueberries, raspberries, strawberrys) -Fruit juice, enough to make smoothie blend -Touch of honey Healthier, hearty version Add ½ cup firm tofu
Add soymilk instead of juice (Mr. Nielson’s favorite)

Homeade pico

2007-06-12T08:42:00.000-07:00

Makes 3 cups

2 medium tomatoes, cut into 1/2-inch dice
2 jalapeno peppers, finely chopped
1 small red onion, cut into 1/4-inch dice
2 scallions, white and green parts, finely chopped
1/4 cup fresh lime juice
1/2 cup loosely packed cilantro leaves, roughly chopped
1/2 teaspoon ground chili powder, preferably pasilla
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions

Combine all ingredients in a mixing bowl, and toss well to combine. Adjust seasoning to taste. Serve immediately, or keep refrigerated, for up to 2 days, until serving.

Homeade Corn Chips

2007-06-12T08:48:00.000-07:00

Cut one package of fresh corn tortillas up in triangles. Heat a pan of canola oil on med-high Place tortillas in oil flipping until crispy.

Grilled Portobello Mushrooms and Zucchini tacos

2007-06-12T08:52:00.000-07:00

Serves 4

5 medium portobello mushrooms, stems and gills removed, sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2-inch sticks
1 medium red onion, halved and sliced 1/4 inch thick
12 (4 1/2-inch) corn tortillas
6 ounces (1 1/2 Cups) Monterey Jack cheese, shredded
1/2 cup fresh salsa

Directions

Preheat oven to 425 degrees. On a large rimmed baking sheet, toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water; season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.
Place both sheets in oven. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).
Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should be lightly browned but still soft).Wrap loosely in a clean kitchen towel to keep warm.
To serve, fill each tortilla with mushrooms, vegetable mixture, shredded cheese, and salsa.

Grilled tofu with red-potatoes, peas, and crushed peanuts

2007-06-12T08:58:00.000-07:00

2 container (14 ounces) firm or extra-firm tofu, drained
2 tablespoons vegetable oil
1 small onion, halved and thinly sliced
curry powder-I use a lot, just add to your liking.
Coarse salt and ground pepper
4 garlic cloves, minced
1/2 cup lite coconut milk
1 box (10 ounces) frozen peas
4 red potatoes cut in cubes
1/4 cup crushed peanuts
Cooked brown rice, for serving (optional)

Directions

Cut tofu into strips, Arrange tofu in one layer on a baking sheet lined with 3 layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, about 20 minutes.
Meanwhile cook red poatotes until soft, drain and set aside. Season with salt.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, and cook, turning until golden-brown, about 10 minutes. Remove from pan to a plate. Reduce heat to medium. Add remaining tablespoon oil, onion,and curry powder. Season generously with salt and pepper. Cook, stirring frequently, until onion is soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
Reduce heat to medium-low. Add coconut milk and 1/2 cup water; bring to a gentle simmer. Return tofu to skillet. Add green beans and potatoes, cover, and cook until tender, about 4 minutes. Add crushed peanuts, serve over rice if desired.

Arugula, cucumbers and strawberry salad

2007-06-12T09:12:00.000-07:00

Serves 4

2 tablespoons red-wine vinegar
1 tablespoon olive oil
1 to 2 teaspoons honey
Coarse salt and ground pepper
2 bunches (12 ounces total) arugula, thick stems removed
1 medium cucumber, peeled, halved lengthwise, seeded, and thinly sliced
Cut up strawberries (as many as desired)

Directions

In a large bowl, whisk together vinegar, oil, honey, and coriander; season with salt and pepper. Add arugula, strawberries and cucumber; toss to combine.

Pineapple upside down cake

2007-06-12T09:15:00.001-07:00

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed light-brown sugar
small fresh pineapple, cut into circles.
1 cup granulated sugar
1 tablespoon grated lemon zest, (about 1 lemon)
2 large eggs
1 1/3 cups cake flour, (not self-rising)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon allspice
1/2 cup milk

Directions

Preheat oven to 350 degrees. Place 4 tablespoons butter in an 8-inch square cake pan. Heat in oven until butter melts, about 4 minutes. Remove from oven; sprinkle brown sugar evenly over butter. Arrange the pineapples on top of sugar mixture.
In a large bowl, cream remaining 8 tablespoons butter with sugar and lemon zest. Add eggs, one at a time, beating until combined after each.
In a medium bowl, whisk together cake flour, baking powder, salt, and allspice. Add flour mixture to butter mixture in three batches, alternating with the milk and starting and ending with the flour.
Pour batter into cake pan, and spread evenly over pineapples. Bake until a toothpick inserted in center of cake comes out clean, about 50 minutes. Let cool 10 minutes, then invert cake onto wire rack to cool again slightly before serving.

Whole-wheat pasta mixed with arugula, sauteed garlic, onions and tomatoes

2007-06-12T09:21:00.000-07:00

2 tablespoons olive oil
2 large onions, halved and thinly sliced (4 cups)
Coarse salt and ground pepper
12 ounces plum tomatoes, cored and diced (about 2 cups)
3/4 cup lentils, picked over and rinsed
12 ounces whole wheat pasta
1 bunch (8 ounces) arugula, stemmed and coarsely chopped
1/2 cup finely grated Parmesan cheese, plus more for serving (optional)

Directions

Heat oil in a large skillet over medium-low heat. Add onions and 1/2 teaspoon salt; cover, and cook until onions wilt, about 20 minutes. Uncover; raise heat to medium. Cook, stirring often, until onions are dark brown, 20 to 25 minutes more.
Add 1/4 cup water; stir to loosen any browned bits from pan. Stir in tomatoes; remove from heat.
Meanwhile, in a medium saucepan, cover lentils with water by 1 inch. Bring to a simmer. Cover; cook until lentils are tender but still holding their shape, 15 to 20 minutes. Drain; stir into onion mixture. Season with salt and pepper.
Cook pasta in a pot of salted water until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
Add lentil mixture, arugula, cheese, and reserved pasta water; toss. Season with salt and pepper. Serve with more cheese, if desired.

Whole Wheat Pizza and Pesto

2007-06-12T09:24:00.000-07:00

2 3/4 Cups whole wheat flour 1 envelop active dry yeast 1 teaspoon salt 2 tablespoons olive oil 1/4 teaspoons sugar add yeast to one cup warm water, let sit. mix dry ingredients, together then add olive oil. add yeast mixture and combine kneading for about 5 minutes. Let rise for 30-45 minutes roll out, add ingredients cook in oven at 450 for about 15-18 minutes.

PESTO Sauce
Pluse 3 ups basil levaves with 1/2 Cup olive oil and 1/4 cup pine nuts.
Add 2 cloves of garlic, and 1/2 cup cheese in food prosessor until finely chopped
Sprinkle in 1/2 teaspoon sea salt, 1/4 teaspoon fresh ground pepper and process until smooth.