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~ Cyber Kitchen
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"It is the Americans who have managed to
crown minced beef as hamburger, and to send it around the
world
so that even the fussy French have taken to "le
boeuf haché, le hambourgaire." ~ Julia
Child |
Thank goodness
cooking and baking are more fun than ironing and
bunk beds!
The
late great American Humorist Erma Bombeck once
wrote "My second favorite household chore is
ironing. My first one being -- hitting my head
on the top bunk bed until I
faint."
Kidding
aside, sometimes recipes can feel like hitting
ones head against a bunk bed, especially when we
don't have a lot of time. The recipes we are
featuring are easy, require little time to
prepare, and best of all delicious and
comforting.
If you are new to Cyber Kitchen, our
collection of past featured recipes can be
found in our Recipe
Index section. If we don't have
what you're looking for, then be sure to look
in our Recipe Links
section.
We would like to thank the folks at
Prepared Pantry who sent us breakfast
Information and many of the recipes as well as
th their Favorite
Chocolate Recipes booklet.
It's quite informative. Feel free to
printout a copy or download it.
Remember to share
one of your favorite recipes with us. Along
with your recipe your name will appear with our
thanks. Just send me an email or use the contact
Joanne form in the left
column.
Take care and come back
soon,
Joanne
Your San Francisco Bay Area
Real Estate Broker and food lover with little
time. |
"In
general, my children refused to eat anything that
hadn't danced on TV."
~
Erma Bombeck |
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Over The Fence
Newsletter
May 2008
Contents:
May Dates:
11th is
Mother's Day
17th is Armed Forces
Day
26th is Memorial Day
May is Deck Safety Month.
Is Your Deck Safe?
Save Money and Improve Air
Quality with HVAC
Cleaning
Thinking of Hiring a
Contractor?
First
Class Postage Goes up to
42 cents May 12,
2008
Celebrate Memorial Day and
Kickoff the
Barbecue Season
Recipe:
Garlic Marinated
Steaks
May
2008
View online or print a
copy
and take it along to
read
when waiting.
Prior Issues:
April
2008
March
2008
February
2008
January
2008
December 2007
November 2007
October
2007
September 2007
August
2007
July
2007
June
2007
May
2007
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Food, like a loving touch or
a glimpse of divine power, has that ability to
comfort.
~ Norman
Kolpas |
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Ham and Corn Chowder
Sometimes straightforward
soups are the best. This is a simple corn
chowder with cubed ham added. It’s a great
recipe for that leftover ham from your holiday
dinner.
2 tablespoons
butter
1/2 medium onion, finely chopped
3
tablespoons all-purpose flour
1 15-ounce can
chicken broth
2 cups cubed potatoes
2 cups
half and half or 2 cups milk
2 15-ounce cans
corn, undrained
1 1/2 cups diced ham
2
tablespoons fresh parsley or one tablespoon dried
Directions
Melt the butter in a
medium saucepan. Add onion and cook until tender,
stirring frequently. Add the flour and stir
to make a paste. Slowly add the chicken
broth, stirring frequently with a whisk to avoid
lumps.
Add the potatoes.
Cover and cook for 10 minutes or until potatoes
are barely tender.
Stir in half and half and
both cans of undrained corn. Cook uncovered for
six to eight minutes. Stir in ham and
parsley. Reheat if necessary.
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Chicken & Tortellinin
Stew
 Diced chicken breast
is browned and added to chicken broth, along
with tender cheese-filled tortellini, carrots,
onion and green beans.
1 tbsp.
cornstarch
1 tbsp. water
2 tbsp. vegetable
oil
3/4 lb. skinless, boneless chicken breast,
cut into cubes
1 cup frozen sliced carrot
1
cup frozen cut green beans
3/4 cup chopped
onion
6 cups chicken broth
1 cup
dried cheese-filled tortellini
2 tbsp. chopped
fresh parsley (optional)
Directions:
Stir
the cornstarch and water in a small
cup until smooth. Set the mixture aside.
Heat
1 tablespoon of the oil
in a 6-quart saucepot over medium-high heat. Add
the chicken and cook until it's well browned,
stirring often. Remove the
chicken.
Add the
remaining oil to the saucepot. Add the carrots,
beans and onions. Cook over meduim-heat until the
vegetable are tender-crisp.
Stir in the
broth. Heat to a boil. Add the tortellini and
parsley, if desired. Cook for 10 minutes or until
the tortellini is tender. Return the chicken to
the saucepot and heat through.
Stir the
cornstarch mixture and stir it into the saucepot.
Cook and stir until the mixture boils and thickens
slightly.
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Sautéed Spinach with Pine Nuts and Golden
Raisins
 Here’s an easy healthy
recipe to serve with a dinner of a nice
piece of broiled fish or breast of chicken
along with whole grain rice -- a
delicious meal.
2 teaspoons extra-virgin
olive oil
2 tablespoons golden raisins
1
tablespoon pine nuts
2 cloves garlic,
minced
1 bunch fresh spinach, tough stems
removed
2 teaspoons balsamic vinegar
1/8
teaspoon salt
1 tablespoon shaved Parmesan
cheese
Freshly ground pepper to taste
Directions:
Heat oil
in a large nonstick skillet over medium-high heat.
Add raisins, pine nuts and garlic; cook, stirring,
until fragrant, about 30 seconds.Add spinach and
cook, stirring, until just barely wilted, about 2
minutes. Remove from heat; stir in balsamic
vinegar and salt. Serve immediately, sprinkled
with Parmesan and pepper.
Nutritional
Information: Per serving: 158 calories; 9g fat
(2g sat, 5g mono); 2mg cholesterol; 16g
carbohydrate; 6g protein; 4g fiber; 310mg
sodium.
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Broccoli is one of the most amazing
pharmaceutical packages in nature's food pharmacy. ~
Jean Carper |
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 Easy & Tasty Broccoli
Salad
Thanks to Sandy
Helm,
Chandler OK
2-3 heads of broccoli
1 med red onion
1 1/2 cups of shredded sharp cheddar cheese
8
slices of cooked bacon crumbled
1 small package of
sunflower seeds or raisins
Mix together 1 cup
mayo
4 tbsp red wine vinegar
1/2 cup of
sugar
Pour over dry ingredients. Let refrigerate
1-2 days
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Ask your child what he
wants for dinner only if he's buying. ~ Fran
Lebowitz |
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Lemony Chicken Pasta
Toss
 Homemade chicken broth is the solution
to quick and easy cooking in this light and lemony
chicken pasta topper. If you don't have any
homemade broth in your freezer, then canned broth will
work as will Herb Ox Sodium Free Instant Broth
& Seasoning Chicken Bouillon.
2 tbsp. cornstarch
1 3/4 cups Chicken Broth
2 tbsp. lemon juice
1 tbsp. Dijon-style mustard
1 lb. skinless,
boneless chicken breast, cut into strips
2 cloves
garlic, minced
3 tbsp. chopped fresh parsley OR 1
tbsp. dried parsley flakes
4 cups hot cooked thin
spaghetti, cooked without salt
Directions:
MIX cornstarch,
broth, lemon juice and mustard.
COOK chicken and
garlic in nonstick skillet until browned, stirring
often. Remove chicken.
ADD cornstarch mixture.
Cook and stir until mixture boils and thickens. Return
chicken to skillet and heat through. Stir in parsley.
Toss with spaghetti.
Serves:
4
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Worrying about
calories and cholesterol takes the fun out of food. ~
Julia Child |
Balsamic Glazed
Salmon  This simple salmon entrée is sprinkled with
lemon-pepper seasoning before poaching in Chicken
Broth. Balsamic Glazed Salmon -
its sweet and tangy glaze makes it really
satisfying. For the perfect accompaniment, serve the
salmon with flavorful Broth Simmered
Rice.
8 fresh salmon fillets, 3/4-inch thick (about 1
1/2 pounds)
Freshly ground black pepper
3 tbsp.
olive oil
4 1/2 tsp. cornstarch
1 3/4
cups Chicken Broth
3 tbsp. balsamic vinegar
1 tbsp. brown sugar
1 tbsp. orange juice
1
tsp. grated orange peel
Orange slices for
garnish
Directions:
Place the
salmon in an 11 x 8-inch (2-quart) shallow baking dish.
Sprinkle with black pepper and drizzle with oil. Bake at
350°F. for 15 minutes or until the fish flakes easily
when tested with a fork.
Stir the cornstarch, broth, vinegar, brown
sugar, orange juice and orange peel in a 2-quart
saucepan over high heat to a boil. Cook and stir until
the mixture boils and thickens.
Place the salmon on a serving platter and serve
with the sauce. Garnish with the orange slices.
Tip: When grating citrus fruits you'll want to
avoid rubbing too deeply into the peel. There's a white
layer between the outer peel and the flesh, called the
pith, which can be bitter.
Serves: 8
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Sleep 'til your
hungry, eat 'til your sleepy. ~ Author
Unknown |
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Old
Fashioned Crunchy Tuna
Casserole
10 3/4 oz (1 can) of
condensed cream of mushroom soup
6 1/2 oz (1 can) of tuna,
drained
1 1/2 cups of frozen
green peas, thawed
1 cup of
cooked noodles
1/4 cup
of breadcrumbs
3 tablespoons
of butter, melted
1 small bag
of potato chips, crushed.
Directions:
Combine the drained
cream of mushroom soup, tuna, green peas, and cooked
noodles; then spoon into a greased baking dish.
Moisten the breadcrumbs
with the melted butter; then sprinkle over top of the
casserole.
Top with crushed potato
chips.
Bake at 375°F (190°C) for 30-40
minutes or until bubbling.
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What you eat
standing up doesn't count ~ Beth
Barnes |
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Crusty Home-style Bread Bowls
 Ideal for
soup, chili, stew, or salads
1
cup water
1 Tbsp. sugar
1 tsp.
salt
2 3/4
cups Gold Medal Better for Bread
1 1/2 tsp. bread
machine yeast
1 egg yolk
1 Tbsp. water
Directions:
Measure
carefully, placing all ingredients except egg yolk and 1
tablespoon water in bread machine pan in the order
recommended by the manufacturer.
 Select Dough/Manual cycle. Do not use delay
cycle.
Remove dough from pan, using lightly
floured hands. Cover and let rest 10 minutes on lightly
floured surface.
Grease outsides of six
10-ounce custard cups. Place cups upside down on
ungreased cookie sheet. Divide dough into 6 equal
pieces. Roll or pat each piece into 7-inch circle on
lightly floured surface. Shape dough circles over
outsides of cups. Cover and let rise in warm place 15 to
20 minutes or until slightly
puffy.
Heat oven to 375°F. Mix egg
yolk and 1 tablespoon water; brush gently over bread
bowls. Bake 18 to 22 minutes or until golden brown.
Carefully lift bread bowls from custard cups--bread and
cups will be hot. Cool bread bowls upright on wire
rack.
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A man seldom
thinks of anything with more earnest than he does of his
dinner. ~ Samuel Johnson |
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Black Bean, Corn, and Turkey
Chili
 Ground turkey is flavored with spicy salsa,
a blend of Southwestern spices, onions, corn, black
beans and Chicken Broth for a satisfying twist on
traditional chili.
1 tbsp. vegetable
oil
1 lb. ground turkey
1 large onion, chopped
(about 1 cup)
2 tbsp. chili powder
1 tsp. ground
cumin
1 tsp. dried oregano leaves, crushed
1/2
tsp. ground black pepper
1/4 tsp. garlic powder
or 2 cloves garlic, minced
1 3/4
cups Chicken Broth
OR Certified Organic Chicken Broth
1/2 cup Pace® Thick & Chunky Salsa
1 tbsp.
sugar
1 can (about 15 oz.) black beans, rinsed and
drained
1 can (16 oz.) whole kernel corn,
drained
Directions:
Heat the oil in a
4-quart saucepot over medium-high heat. Add the
turkey, onion, chili powder, cumin, oregano, black
pepper and garlic powder. Cook until turkey is well
browned, stirring frequently to break up meat.
Stir the broth,
salsa, sugar, beans and corn into the saucepot. Heat to
a boil. Reduce the heat to low. Cover and cook for 30 to
40 minutes.
Serve with
toppers such as sour cream, chopped onions, and shredded
cheddar cheese on the side.
Serves:
6
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Heaven is a pot of chili simmering on the stove.
~ Charles Simic |
 Slow Cooker Savory Pot
Roast
Prep: 10 minutes Cook: 8 hours*
This tender pot roast
is braised to perfection in a mixture of Condensed
Cream of Mushroom Soup, Dry Onion Soup and Recipe
Mix, carrots, onions, and potatoes.
Ingredients:
1 can
(10 3/4 ounces) Condensed Cream of Mushroom Soup
(Regular, 98% Fat Free or 25% Less Sodium)
1
pouch (2 ounces) Dry onion Soup & Recipe
Mix**
6 medium potatoes, cut into quarters (about 6
cups)
6 medium carrots, cut into 2-inch pieces (about
3 cups)
2 medium onions, cut into quarters
3 1/2-
to 4-pound boneless beef bottom round roasts or
chuck pot roast
Directions:
Stir the
mushroom soup, onion soup mix, potatoes and carrots in a
3 1/2-quart slow cooker. Add the beef and turn to
coat.
Cover and cook on
LOW for 8 to 9 hours* or until the beef is
fork-tender.
*Or on HIGH for 4
to 5 hours.
**If you do not use Dry Onion Soup and Recipe Mix,
add 1 Tablespoon Worchestshire Sauce.
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All things being equal, those who know how
to eat look ten years younger
than those who are
ignorant of that science. ~ Jean-Anthelme
Brillat-Savarin |
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"Seize the moment. Think of all those
women on the 'Titanic' who waved off the dessert
cart." ~ Erma Bombeck
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 BE MY VALENTINE COOKIES
A valentine cookie recipe that is a
perfect way to say "I Love You."
Cookie
Ingredients:
1 cup butter,
softened
1 (3-ounce) package cream
cheese, softened
3/4 cup sugar
1 egg
1 teaspoon
peppermint extract
3 cups all-purpose
flour
Glaze
Ingredients:
1 (12-ounce)
package (2 cups) real semi-sweet chocolate chips
2 tablespoons shortening or butter
Combine all cookie ingredients except
flour in large bowl. Beat at medium speed, scraping bowl
often, until creamy. Reduce speed to low; add flour.
Continue beating until well mixed. Divide dough in half;
wrap each half in plastic food wrap. Refrigerate dough 2
hours or overnight.
Heat oven to 375°F. Roll out dough,
one-half at a time (keeping remaining dough
refrigerated), on lightly floured surface to 1/4-inch
thickness. Cut out cookies with 2 1/2-inch heart-shaped
cutter. Place 1 inch apart onto ungreased cookie sheets.
Bake for 7 to 10 minutes or until edges are very lightly
browned. Remove from cookie sheets; cool completely.
Melt chocolate and shortening in 1-quart
saucepan over low heat, stirring occasionally, until
melted (4 to 6 minutes). Dip half of each heart into
chocolate. Place onto waxed paper-lined cookie sheets;
refrigerate until chocolate is firm. Store refrigerated.
Yield: 3 1/2 dozen cookies
Nutrition Facts (1 cookie): Calories: 140,
Fat: 8g, Cholesterol: 20mg, Sodium: 40mg, Carbohydrates:
16g, Dietary Fiber: 0g, Protein: 2g
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I never met a meal I didn't like. ~ Miss
Piggy |
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 Easy and
Delicious Coconut Cake
Thanks to Charles Crane
1 white cake mix
1 can coconut
1 can creme de coconut
1 8 oz. Cool Whip
Coconut flavoring
Directions:
Mix cake as usual, then add 1/2 can
coconut.
Bake in 9 X 13 pan with cake mix
directions.
While warm, fork holes in cake and pour in creme de
coconut. Let cool.
Then mix Cool Whip, remaining coconut and
flavoring. Spread on cake.
Refrigerate. ENJOY!
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California's a wonderful place to live - if you
happen to be an orange. ~ Fred Allen |
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 Molten Chocolate
Cakes
2 tablespoons plus 3/4 cup (1 1/2
sticks) butter, divided
8 oz. 62% Cacao Bittersweet Chocolate
Baking Bar(s), broken into pieces
3 large
eggs
3 large egg yolks
1/4 cup plus 1 tablespoon
granulated sugar
1 teaspoon vanilla extract
1
tablespoon all-purpose flour
Powdered
sugar
Directions:
PREHEAT oven to 425°
F. Generously butter six 6-ounce ramekins or custard
cups with two tablespoons butter.
STIR 3/4 cup butter and chocolate
in medium, heavy-duty saucepan over low heat
until chocolate is melted and mixture is smooth. Remove
from heat. Beat eggs, egg yolks, sugar and vanilla
extract in large mixer bowl until thick and pale yellow,
about 8 minutes. Fold 1/3 of chocolate mixture
into egg mixture. Fold in remaining chocolate
mixture and flour until well blended. Divide batter
evenly among prepared ramekins. Place on baking sheet.
BAKE for 12 to 13 minutes or until sides
are set and 1-inch centers move slightly when shaken.
Remove from oven to wire rack.
TO SERVE,
run a thin knife around top edge of cakes to loosen
slightly; carefully invert onto serving plates. Lift
ramekins off of cakes. Sprinkle with powdered sugar.
Serve immediately.
Yields - 6 servings
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No love lasts longer, than the love of chocolate. ~ Joanne
Gardiner |
 Favorite
Chocolate Cake
2 bars (4 oz.
total) Unsweetened Chocolate Baking Bars, broken
into pieces
1/2 cup (1 stick) butter or margarine
2 cups granulated sugar
2 cups all-purpose flour
1 cup milk
1/2 cup water
2 large eggs
1
tablespoon lemon juice, or white distilled vinegar
1
teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon
salt
Directions:
MICROWAVE broken-up bars in uncovered,
microwave-safe bowl on HIGH (100%) power for 1 minute;
STIR. The bars may retain some of their shape. If
necessary, microwave at additional 10- to 15-second
intervals, stirring just until melted; cool to room
temperature.
PREHEAT oven to 350° F. Grease and
flour two 9-inch round baking pans or one 13 x 9-inch
baking pan.
BEAT sugar and butter in large mixer
bowl. Add flour, milk, water, eggs, lemon juice, vanilla
extract, baking powder, baking soda and salt; beat on
low speed until blended. Beat on high speed for 2
minutes. Beat in melted chocolate. Pour into prepared
baking pan(s).
BAKE for 30 to 35 minutes or
until wooden pick inserted in center comes out clean.
Cool in pans for 20 minutes; invert onto wire racks to
cool completely before frosting.
FROST with Creamy Chocolate Frosting.
Recipe follows
Yields - 18
servings
Creamy Chocolate Frosting
1/2 cup (1
stick) butter,
softened
2 oz. 53% Cacao Dark Chocolate
Baking Bar(s), broken into small pieces
2 1/2
cups powdered sugar, divided
1 teaspoon
vanilla extract
1/8 teaspoon salt
2 to 3
tablespoons milk
Directions:
MICROWAVE
butter and chocolate in small, uncovered, microwave-safe
mixer bowl on HIGH (100%) power for 45 seconds;
STIR. Sections
may retain some of their original shape. If necessary,
microwave at additional 10- to 15-second intervals,
stirring just until smooth; cool to room temperature.
BEAT 1 cup powdered sugar, vanilla
extract and salt into chocolate mixture until creamy.
Gradually beat in remaining powdered sugar
alternately with milk until smooth.
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If Time, so fleeting, must like humans
die, let it be filled with good food and good talk,
and then embalmed in the perfumes of conviviality. ~
M.F.K. Fisher |
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 Chocolatey Raspberry Crumb
Bars
1 cup (2 sticks) butter or margarine, softened
2
cups all-purpose flour
1/2 cup packed light brown
sugar
1/4 teaspoon salt
2 cups (12-ounce
package) Semi-Sweet Chocolate Morsels,
divided
1 can (14 ounces) Sweetened Condensed
Milk, not evaporated milk
1/2 cup chopped nuts
(optional)
1/3 cup seedless raspberry jam
Directions:
PREHEAT oven to 350° F. Grease 13 x 9-inch
baking pan.
BEAT butter in large mixer bowl until
creamy. Beat in flour, sugar and salt until crumbly.
With floured fingers, press 1 3/4 cups crumb
mixture onto bottom of prepared baking pan; reserve
remaining mixture.
BAKE for 10 to 12
minutes or until edges are golden
brown.
MICROWAVE 1 cup morsels and
sweetened condensed milk in medium, uncovered,
microwave-safe bowl on HIGH (100%) power for 1 minute;
STIR. Morsels may retain some of their original shape.
If necessary, microwave at additional 10- to 15-second
intervals, stirring just until morsels are melted.
Spread over hot crust.
STIR nuts into
reserved crumb mixture; sprinkle over chocolate
filling. Drop teaspoonfuls of raspberry jam over crumb
mixture. Sprinkle with remaining morsels.
BAKE for 25 to 30 minutes or until center is
set. Cool completely in pan on wire rack.
Yields - 36 bars
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Nothing would be more tiresome than eating and
drinking
if God had not made them a pleasure as well
as a necessity. ~ Voltaire |
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Directions:
MICROWAVE 1 2/3 cups morsels
in uncovered, microwave-safe bowl on HIGH (100%) power
for 1 minute; STIR. The morsels may retain some of their
original shape. If necessary, microwave at additional 10
- 15 second intervals, stirring just until morsels are
melted. Cool to room temperature.
COMBINE
flour, baking soda, salt and black pepper in medium
bowl. Beat sugar, brown sugar, sour cream and butter in
large mixer bowl until light and fluffy. Add eggs and
vanilla extract; beat well. Add melted chocolate; stir
until blended. Gradually stir in flour mixture. Stir in
dried cherries and remaining morsels. Refrigerate
dough for 1 hour.
PREHEAT oven to 375º F.
Grease baking sheets.
DROP dough by level
1/4 cup measure, 3 inches apart, onto prepared baking
sheets. (Dough is easier to handle when well chilled.)
BAKE for 15 to 16 minutes or until edges
are firm and center is set. Let stand for 2 minutes;
remove to wire racks to cool completely.
*1 2/3
cups (10-oz. pkg.)
plus 1 cup Dark Chocolate
Morsels.
Yields - 24 cookies (2 dozen)
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Appetite is the best sauce. ~ French
proverb |
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Thank you for
visiting. I hope you come back often.
If you have a favorite recipe you would like to share,
please send it to me for consideration. If
we feature it we will list your name as the
contributor. Recipes do not need to be original,
just ones you love to make. And, when it is time
for you to buy or sell real estate be sure to give me a
call.
Joanne L. Gardiner, Broker, e-PRO
Realtor®
Advantage
Realty
Advantage Mortgage
Associates
3205 Whipple Road - Union City, California
94587
(510) 429-4800
Our primary services in
the San Francisco Bay Area are: East
bay real estate, Hayward real
estate, Castro Valley real estate, Danville
real estate, Dublin real estate, Fremont
real estate, Newark real estate, Niles real
estate, Pleasanton real estate, San Leandro
real estate, San Lorenzo real estate, San Ramon
real estate, Sunol real estate and Union
City real estate.
The types of real estate in
which we specialize are: houses, homes,
condominiums, townhomes, garden homes, PUDs, single
family homes, manufactured homes, mobile homes, modular
homes, duets, residential income property,
duplexes, tri-plexes, four-plexes, small apartment
complexes and special use
properties.
~ Affiliations ~
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When we lose, I eat. When we win, I
eat. I also eat when we're rained out. ~ Tommy
Lasorda
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