Showing posts from September, 2009

Beer Bread

Note: I modified this recipe from one that used self-rising flour, so that is why the amount of baking powder is so strange. This bread is deliciously sweet! Almost reminded me of a cornbread that way. I used an oatmeal stout that was slightly out of date, so it didn't rise much for me. But it was dense and delicious! Even Mike devoured his share. You could use any beer that you like, but I don't think a "lite" beer would be very good. See how much we devoured it? This is the tiny piece that was left when we were done with dinner.

1/2 cup sugar
3 cups flour
4 1/2 tsp baking powder
1 1/2 tsp salt

12 oz of your favorite beer

1/4 cup of melted butter


1) Preheat oven to 350 degrees F

2) Combine dry ingredients.

3) Stir in the beer until fully incorporated.

4) Pour batter into a GREASED loaf pan

5) Bake for 45 minutes at 350.

6) Pull the bread out of the oven and pour the melted butter over top.

7) Bake for another 15 minutes.

8) Remove from the oven and co…

Hoisin Chicken Stir Fry

Note: Oops! No picture again. This was great because I just used the vegetables I had on hand - broccoli, peppers, and pea pods, but you use anything like. Also, I used pre-cooked chicken so that sped up the cooking time significantly. It had an adequate amount of sauce for Mike. This was about 4 servings.

3-4 cups vegetables, cooked
1-2 cups pre-cooked chicken, cubed
1 to 2 garlic cloves, minced
1 c. water
1 tbsp. cornstarch
3 tsp. cider vinegar
3 tsp. hoisin sauce
4 tsp. soy sauce
2 tsp. instant chicken bouillon granules

1) Heat a large skillet or wok over medium heat. Add garlic, chicken, and vegetables with a small amount of oil. Saute until warm.
2) Add water, cornstarch, cider vinegar, hoisin sauce, soy sauce, and chicken bouillon to a small bowl. Mix well.
3) Slowly pour the liquid mixture over the meat and vegetables. Cook to desired consistency.
4) Serve over white rice


Generic Fruit or Veggie Muffin Recipe

Note: I made these twice using a cup of natural pumpkin puree and I found that they didn't have as much flavor as the other pumpkin muffins that I make. However, this recipe has a lot less ingredients, a lot less sugar, and is really easy to throw together! Unfortunately, I didn't even think to take a picture.

1 cup flour
3 T canola oil
1/3 cup sugar
2 eggs
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup mashed or grated fruit or veggie
1/2 cup chopped nuts (optional)

1. Preheat oven to 350.
2. In bowl, combine eggs, oil, sugar and mashed fruit or veggie. Whisk. Mix well.
3. Add flour, baking soda, baking powder and cinnamon. Mix until it forms into batter. Add nuts if you like.
4. Pour into muffin cups.
5. Mini muffins: Bake 8-10 minutes. Regular muffins: Bake 15-2o minutes. Tops will turn golden. 6. Cool on cooling rack and then serve.