[CnD] CAMPFIRE RASPBERRY DOUBLE DUTCH BABY
CAMPFIRE RASPBERRY DOUBLE DUTCH BABY Over the years, we've published many versions of the golden, custardy pancake called Dutch baby, but this is the first one we've done in a dutch oven in camp (it's easy). The Dutch baby puffs way up as it cooks, then sinks down when you cut into it. Serves 4 to 6 6 large eggs 1 cup flour 1 cup milk 1 teaspoon kosher salt 2 tablespoons sugar 1/4 cup butter 2 cups raspberries, divided Raspberry or maple pancake syrup IN CAMP Prepare a fire (see "How to Bake in a Dutch Oven," below). Meanwhile, in a large bowl, whisk eggs and flour until smooth. Then whisk in milk, salt, and sugar until blended. Set a 6-qt. dutch oven over a ring of coals as directed and add butter. When butter melts, stir to coat pan and pour ! in batter. Scatter 1 1/2 cups berries on top. Cover with lid and more coals as directed below. Cook until Dutch baby is puffed and deep golden all over with no liquid in the center, 20 to 25 minutes. Scatter remaining 1/2 cup berries over Dutch baby. Cut into wedges and serve with syrup. How to Bake in a Dutch Oven Lewis and Clark brought one to the wilderness. So did the early pioneers to Utah (it's now the official state cooking vessel). And so should you, because it means you'll get to bake--and eat--carbs in camp. All you need is a 6-qt. camp dutch oven (one with legs and a flanged lid; lodgemfg.com), some regular (not competition-style) charcoal and a chimney or hot embers from a wood campfire, and a heatproof spot like a fire ring or bricks set flat on an area free of flammable material; check your campground's fire rules. Prepare the fire. If using charcoal: Light 50 briquets in a chimney and burn till they're spotted gray, 15 minutes. If using a campfire: Scrape the fire to the side, level out a space the size of the dutch oven, and mound the hot embers nearby (2 to 3 qts. worth). Lay a bottom ring of hot coals. The area of the coals should be slightly smaller than the circumference of the dutch oven. Put the oven on top and set the lid in place. Lay a top ring of hot coals. Use ! metal tongs to arrange a single ring on top of the lid around the lip. Evenly space a few more coals across the lid. Set any extra heated fuel aside. To check the food and temperature, lift the lid occasionally. Tweak the temperature. To decrease heat, scrape away some fuel. To increase heat, or to cook longer than 45 minutes, add 5 or 6 new coals to both the top and the bottom of the dutch oven (touching lit ones so they'll ignite) about every 30 minutes. There is speaking grace. Colossians 4:6 says, "Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man." ~Blessings, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] steel cut oats
Thanks for this info as I'm going to start eating more oatmeal, not the instant kind. Crazy question: do you stir it together before you microwave it? You do dump it all in at once, right? I used to hate oatmeal until I realized that I don't like most of the stuff a lot of people like in theirs. I don't want salt or butter. I want the oats, apple, walnuts and cinnamon--yum! Deb B. -Original Message- From: Jude DaShiell via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, June 26, 2017 10:55 AM To: cookinginthedark@acbradio.org Cc: Jude DaShiell Subject: Re: [CnD] steel cut oats I did a search I ought to have done originally and found out three things. First, 1 cup of water to 1 cup of steel cut oats works, 2) Only 90 seconds in the microwave works, and 3) no stirring is necessary. I did all of that earlier today and had no overflows and a good breakfast. Apparently no salt is needed either. -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] steel cut oats
Jude, Thank you for the tip. I am sure that I was using far too much water. I should have done a search, as well. Suzanne ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] steel cut oats
I did a search I ought to have done originally and found out three things. First, 1 cup of water to 1 cup of steel cut oats works, 2) Only 90 seconds in the microwave works, and 3) no stirring is necessary. I did all of that earlier today and had no overflows and a good breakfast. Apparently no salt is needed either. -- ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] SLOW COOKER CHICKEN ENCHILADA SOUP
I made this recipe last night! I used black beans with chili sauce and a whole can of enchilada sauce, 14 ounces. Garnished with sour cream and cheese! I also made homemade tortilla chips from flour tortillas to go with this delicious soup. This recipe will be center stage on an upcoming episode of cooking in the dark! Keep On Cooking! Dale Campbell and the Cooking In The Dark Gang I added some homemade tortilla chips made from flour tortillas On 6/3/2017 1:22 PM, Sugar lopez via Cookinginthedark wrote: SLOW COOKER CHICKEN ENCHILADA SOUP This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting. Prep Time: 10 mins Cook Time: 4 hours Total Time: 4 hours 10 mins 2 boneless skinless chicken breasts (about 1 pound) 2 cups good-quality chicken stock 1 1/4 cup (or 1 10-oz can) red enchilada sauce*, homemade or store-bought 2 (14-ounce) cans black beans, rinsed and drained 1 (14-ounce) can fire-roasted diced tomatoes, with juice 1 (15-ounce) can whole-kernel corn**, drained 1 (4-ounce) can diced green chiles 2 cloves garlic, minced 1 white onion, peeled and diced 1 teaspoon ground cumin 1 teaspoon salt, or more/less to taste optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken. Serve warm, with optional garnishes. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months. *If you are making this soup gluten-free, be sure to use gluten-free enchilada sauce. **If you don't like that much corn, just use half a can, drained "In darkness there is no choice. It is light that enables us to see the differences between things; and it is Christ who gives us light." -Sugar Lopez --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Scallops Au Gratin
Scallops Au Gratin Serves: 6 Ingredients • 3 teaspoons unsalted butter • 1-1/2 pound bay scallops • 1/2 cup finely chopped shallots • 1/2 teaspoon dried tarragon • 1/2 cup evaporated nonfat milk • 1/4 cup dry white wine • 2 teaspoons Dijon mustard • 1 tablespoon cornstarch • 3 tablespoons water • 1/4 cup shredded reduced-fat Jarlsberg cheese • 1/4 dry plain bread crumbs • 1 tablespoon grated Parmesan cheese • 1/4 teaspoon salt • 1/4 teaspoon black pepper • Lemon wedges for serving Directions 1.Heat oven to 400 degrees F. 2.Melt 1 teaspoon butter in a large non-stick skillet over medium heat. Add scallops, shallots and tarragon and saute until scallops are translucent, 3 minutes. Remove with a slotted spoon to a medium-size bowl. 3.Add milk, wine, and mustard to skillet. Bring to boiling. Stir together cornstarch and water in a small cup; stir into skillet. Cook, stirring, until thickened. Remove from heat. Stir in Jarlsberg until melted. Add to scallops. 4.Mix together bread crumbs, Parmesan cresses, remaining 2 teaspoons butter, salt and pepper in a small bowl. Spoon scallop mixture into six 1/2-cup oven-proof ramekins or scallops shells. Top with bread crumb mixture. Bake in heated 400 degree F. oven 10-13 minutes or until cheese is bubbly and crumbs are golden. Serve with lemon wedges. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Kung Pao Shrimp
Kung Pao Shrimp Yield: 4 servings Source: The Complete Idiot's Guide to Terrific Diabetic Meals Ingredients - 1-1/2 tablespoon hoisin sauce - 1 tablespoon dry sherry - 1 teaspoon granulated sugar - 1/2 to 1 teaspoon chili paste - 1 egg white - 1 tablespoon cornstarch - 1 pound medium shrimp, shelled and deveined - 1 tablespoon vegetable oil - 1/2 teaspoon fresh grated gingerroot - 1 garlic clove, minced - 1/4 cup unsalted, dry-roasted peanuts Directions In a small bowl, combine hoisin sauce, sherry, sugar, and chili paste. Mix well and set aside. In a medium bowl, combine egg white and cornstarch. Beat well. Add shrimp and mix well to coat. Set aside. Heat oil in large skillet or wok over medium-high heat. Add shrimp, ginger, and garlic. Cook, stirring, for 2 to 3 minutes or until shrimp are opaque-pink. Add hoisin-sauce mixture. Cook, stirring, for 1 to 2 minutes or until shrimp are well coated. Stir in peanuts and serve. Nutritional Information Per Serving Calories: 236 ; Protein: 25 g ; Fat: 10 g ; Sodium: 223 mg; Cholesterol: 172 mg ; Dietary Fiber: 1 g ; Carbohydrates: 5 g Exchanges: 3 Lean Meat, 2 Fat, 1/2 Fruit ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
