Category: Recipes

Home Cooking With The Cookes : Sugar Snap Peas With Mint & Orange

Sugar Snap Peas With Mint & Orange

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Ingredients:

  • 12 ounces sugar snap peas, trimmed (about 3 1/2 cups)
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon water
  • 1 1/2 tablespoons thinly sliced fresh mint leaves
  • 1/2 teaspoon finely grated orange peel

Directions:

  • Cook peas in large saucepan of boiling salted water for 2 minutes; drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Melt butter in medium skillet over medium-high heat. Whisk in 1 tablespoon water. Stir in mint and orange peel; add sugar snap peas and sauté just until heated through, about 1 minute. Season with salt and pepper. Transfer to bowl and serve.

I give it 3 out of 5 Lobsters:

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These were a good side dish. I was afraid that they would be too minty, but the peas and mint were really a good mix. Would make these again.

Recipe from: http://www.epicurious.com/recipes/food/views/Sugar-Snap-Peas-with-Mint-and-Orange-242510?mbid=ipapp

 

Home Cooking With The Cookes : Inside Out Carrot Cake Cookies

Inside Out Carrot Cake Cookies

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Ingredients:

  • 1 1/8 cups all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/3 cup plus 2 tablespoons packed light brown sugar
  • 1/3 cup plus 2 tablespoons granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 1 cup coarsely grated carrots (2 medium)
  • 1 scant cup walnuts (3 ounces), chopped
  • 1/2 cup raisins (2 1/2 ounces)
  • 8 ounces cream cheese
  • 1/4 cup honey

Directions:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets.
  • Whisk together flour, cinnamon, baking soda, and salt in a bowl.
  • Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.
  • Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely.
  • While cookies are baking, blend cream cheese and honey in a food processor until smooth.
  • Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

I give it 3 out of 5 Lobsters:

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I love carrot cake and these were some good cookies. I wish that the frosting was more like the little debbie oatmeal cookie sandwich frosting. You could taste a little too much of the cream chease in this one. Would make these again for sure!

Recipe from: http://www.epicurious.com/recipes/food/views/Inside-Out-Carrot-Cake-Cookies-1…

Home Cooking With The Cookes : Greek Steak Pita

Greek Steak Pita

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  • 1/2  cup  red wine vinegar
  • 1  teaspoon  Greek seasoning (such as McCormick)
  • 1/8  teaspoon  black pepper
  • 1  (1-pound) flank steak, trimmed
  • 1/2  teaspoon  kosher salt, divided
  • 1  teaspoon  butter
  • 1  teaspoon  olive oil
  • 2  tablespoons  lemon juice
  • 1  teaspoon  minced garlic
  • 1  (6-ounce) package fresh baby spinach
  • 4  (6-inch) pitas, cut in half
  • 1/2  cup  thinly sliced red onion
  • 24  slices English cucumber
  • 1/2  cup  (2 ounces) crumbled feta cheese

Directions:

  • Combine first 3 ingredients in a large zip-top plastic bag; add steak to bag. Marinate 3 minutes, turning once. Remove steak from bag; discard marinade. Sprinkle steak with 1/4 teaspoon salt. Heat a large skillet over medium-high heat. Add butter and oil. Add steak; cook 5 minutes on each side or until desired doneness. Let stand 2 minutes. Cut steak across grain into thin slices.
  • Return pan to heat. Add juice, garlic, and spinach; sauté 1 minute. Remove from heat; add remaining salt.
  • Spoon 2 tablespoons spinach mixture into each pita half. Place 1 tablespoon onion, 3 cucumber slices, and 1 1/2 ounces steak in each pita half; sprinkle 1 tablespoon cheese in each pita half.
  • Creamy hummus: Combine 1 cup rinsed and drained canned chickpeas, 2 tablespoons lemon juice, 1 tablespoon tahini (roasted sesame seed paste), 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper in a food processor; process until well blended. Gradually add 3 tablespoons extra-virgin olive oil; process until smooth. Serve with red pepper slices and baby carrots.

I give it 3 out of 5 Lobsters:

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Warm steak and cold accompaniments made this a pretty good summer time pita. The flavors went together well. We paired these with some sweet potato friesWould make these again.

Recipe from: .

Home Cooking With The Cookes : Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions

Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions

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Ingredients:

  • 3 large red onions (about 2 1/2 pounds), each cut through stem into 8 wedges, peeled
  • 7 tablespoons extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 cup mayonnaise
  • 1/4 cup chopped fresh basil
  • 1 1/2 tablespoons fresh lemon juice
  • 2 1/4 teaspoons grated lemon peel
  • 6 4×3-inch pieces ciabatta,* halved horizontally
  • 16 ounces thinly sliced roast beef
  • 2 cups arugula

Directions:

  • Preheat oven to 425°F. Line large rimmed baking sheet with foil. Gently toss red onions, 5 tablespoons oil and vinegar in large bowl. Sprinkle with salt and pepper. Arrange onions in single layer on prepared sheet. Bake onions until brown at edges and just tender, about 40 minutes. Cool.
  • Mix mayonnaise, basil, lemon juice, lemon peel and 2 tablespoons oil in small bowl. (Onions and mayonnaise can be made 2 days ahead. Cover separately and chill.)
  • Spread mayonnaise over cut sides of bread. Place bottom halves on plates. Top with roast beef, onions and arugula. Cover with top halves of bread.

I give it 4 out of 5 Lobsters:

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This is a great cold summertime sandwich.  Every little flavor detail of this sandwich comes together to make something that feels light and tastes amazing. Would make these again for sure!

Recipe from: http://www.epicurious.com/recipes/food/views/Roast-Beef-Sandwiches-with-Lemon…

 

Home Cooking With The Cookes : Chocolate Chunk Otameal Coconut Cookies

Chocolate Chunk Otameal Coconut Cookies

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Ingredients:

  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup packed brown sugar
  • 6 tablespoons granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 2 1/4 cups old-fashioned oats
  • 1 1/2 cups packaged finely shredded unsweetened coconut
  • 12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)
  • 3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped

Directions:

  • Preheat oven to 375°F.
  • Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.
  • Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.
  • Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.

I give it 4 out of 5 Lobsters:

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These were some good cookies. The chocolate was a bit much for me, but for those that love chocolate you would like these cookies. Adding coconut is a great twist on the average oatmeal cookie recipe. This recipe makes enough cookies for a big family or it will make enough to last a small family a few days. Would make these again for sure!

Recipe from : http://www.epicurious.com/recipes/food/views/Chocolate-Chunk-Oatmeal-Coconut-…

Home Cooking With The Cookes : Orange Chicken Stir Fry

Orange Chicken Stir Fry

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Ingredients:

  • 1 cup orange juice
  • 1 tablespoon grated orange zest
  • 1/4 cup soy sauce
  • 1 teaspoon salt
  • 3 cloves garlic, chopped
  • 1 tablespoon brown sugar
  • 3 tablespoons vegetable oil
  • 4 skinless, boneless chicken breast halves – cut into 1 inch cubes
  • 2 tablespoons all-purpose flour
  • 1 cup bean sprouts (optional)
  • 1 (6 ounce) package crispy chow mein noodles

Directions:

  • In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
  • Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
  • Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

I give it 3 out of 5 Lobsters:

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I usually like my chicken a bit more crsipy, but this was a decent dish. Next time though I may leave out the noodles. The flavors were ok, it did taste a little bland, I was expecting more orange flavor. May make this dish again.

Recipe from: http://allrecipes.com/Recipe/Orange-Chicken-Stir-Fry/Detail.aspx