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Orange Flavored Baked French Toast

August 17, 2009 By The Recipe Mom Leave a Comment
french-toast

french-toast
Ingredients:

1/3 C of orange juice
1 t orange peel, grated
4 eggs
1/2 t ground cardamom
1/4 C of butter
12 slices French bread, day old and 3/4 inch thick

How to Cook It:

Allow the oven to preheat to 450 degrees.
Place the butter into a small baking dish.
Put the dish in the oven and melt the butter completely then set aside.
In a shallow bowl whisk together the orange juice, orange peel, egg and cardamom until well blended.
Dip the bread slices into the orange mixture and let any excess drip back into the bowl.
Place the orange dipped bread into the baking dish with the melted butter.
Put in the preheated oven and bake 6 minutes then flip the bread over.
Bake 4 additional minutes or until golden brown.

Makes 6 servings

Preparation Time: approximately 5 minutes
Cooking Time: approximately 10 minutes
Total Time: approximately 15 minutes

This French toast is quick and tasty. This may be topped with fresh fruit, maple syrup or sprinkled with powdered sugar for an extra special treat.

Filed Under: Breakfast Foods, Kid Friendly, Recipes Tagged With: , , , , , , , , ,

The Snappy Orange Vegetable

August 6, 2009 By The Recipe Mom Leave a Comment
carrots

carrotsThey say eating a carrot is good for your eyes. Carrots are also known as “rabbit food” probably because of one famous bunny. Rabbits do like carrots and so do many humans and they are good for more than just the eyes.

Did you know that carrots were not always orange? They used to be white, purple and yellow in color. It was about 500 years ago that the orange carrot came along.

Early settlers used carrots as a remedy for different stomach ailments. Today we use them in many of the dishes we serve. These orange delights are not seasonal and can be purchased year round. At a farmers market you will find them bunched together with leafy green tops as if they were just pulled out of the ground. They can also be purchased sliced, chopped or even in miniature versions at the supermarket. This may be much handier but be sure to eat them fairly quickly. The packages usually have an expiration date on them. Carrots are like other veggies and fruits that shouldn’t be cleaned until ready to eat them.

Store your carrots in the refrigerator. They have a long life expectancy in the refrigerator and keeping them cool will help to delay browning and wilting. When choosing carrots be sure they are firm and do not easily bend.

Carrots are one of the better raw vegetables to eat. Grab a carrot, wash it off, clip the top and tip and munch to your heart’s content. Eaten raw, the carrot maintains all the nutrients that it contains. These nutrients include beta carotene, which is a form of vitamin A, iron and calcium.

Carrots also taste great when cooked. They hold up well when baked or boiled on the stove. Carrots are often present in stews or soups. They do take a little longer to soften when cooked, like the potato, so add them to soups or stews early to give them to cook through.

Carrots make a great side dish. Top them with oregano or other types of herbs. Serve them with a dollop of butter or glaze them with honey or brown sugar

Carrots can also be used in cakes, muffins or bread. Carrots cakes with cream cheese frosting are often a staple dessert when it comes to Easter dinner but it’s great anytime of year. Carrot bread makes a great snack and carrot muffins taste great with a glass of milk for a quick breakfast.

Filed Under: Summer Cooking, Today's Kitchen Tagged With: , , , , , , , , , , , , , ,

Summers Most Versatile Vegetable

August 4, 2009 By The Recipe Mom Leave a Comment
zucchinicarrots

zucchinicarrotsThis vegetable may remind you of a cucumber but it is actually a member of the squash family. Zucchini can be found green in color like a cucumber but there are also yellow varieties as well. Zucchini can be stir fried, steamed, baked or even eaten raw and are a great compliment to other vegetables as well.

Pick your zucchini wisely. A good zucchini is heavy. It may not always be long like a cucumber and it should be heavier than a cucumber. Depending on the farmer, you may find some that are smaller. Hold them in your hand and compare with others before choosing the ones you will buy.

Zucchini is a popular vegetable in the summer. The taste is light and it is cholesterol and fat free and low in sodium. All you need to cook them is a bit of olive oil in a wok or large skillet and some salt and pepper to taste. Try julienne or matchstick cut zucchini or slice it into nice round pieces. It is great as a starting veggie for kids because it doesn’t have an overpowering taste.

Zucchini does well in the refrigerator at a modest temperature. Don’t wait too long to use it or it will become mushy to the touch. It may look good through the clear veggie tray but when the back side is covered in white fuzz it’s time to get rid of it. Zucchini is not a vegetable that stands up to freezing very well. If you must freeze it, blanch it first.

You can pickle zucchini along with other veggies like peppers, onions, and tomatoes. The mix of flavors will enhance any meal you prepare during the fall and winter months. Zucchini can be added to soup stock and frozen for a later time.

Zucchini is even good as a specialty bread ingredient. Zucchini bread is very good and very moist. You can’t even taste the zucchini. The taste is sweet and similar to banana bread without the walnuts. Bake a few loaves and freeze them.

It’s hard to keep zucchini around. It is a versatile vegetable that works well in so many types of dishes. It is also one of the healthier vegetables. Remember that zucchini has a high amount of water content so be careful when cooking it. It won’t take long and if it sets in water over heat for very long it becomes shriveled and loses its great taste.

Filed Under: Summer Cooking, Today's Kitchen Tagged With: , , , , , , , , , ,

Filled Baked Apples

July 31, 2009 By The Recipe Mom Leave a Comment
red-apples

red-apples
What You Need:

4 large apples
1/4 C walnuts, chopped fine
1/4 C brown sugar
1 tsp ground cinnamon

How to Make It:

Heat the grill to very low temperature.
Cut 1/2 inch off the top of the apples and set aside.
Core the apples and peel them about 1/3 of the way down.
In a small bowl put the walnuts, brown sugar and cinnamon and mix together.
Each hollowed out apple is stuffed with 1/4 of the filling.
Put the tops back on the apples and wrap each with foil.
Place the prepared apples on the grill and close the lid.
Cook the apples for 25 minutes or until soft.

Filed Under: Desserts, Grilled, Kid Friendly, Recipes, Side Dishes, Snacks Tagged With: , , , , ,

The Many Sides of a Potato

July 28, 2009 By The Recipe Mom Leave a Comment
potatoes

potatoesBaked, broiled, fried, boiled or raw, a potato is one of the greatest vegetables around. This vegetable is one of the most frequently used vegetables as a side dish to every meal.

It’s your anniversary or birthday and you pick a fancier restaurant to eat at and you order a steak. Have you ever thought about your side choices? They are usually baked potato, French fries or potato salad, which of course all use the potato.

Baked potatoes are one of the healthier choices you can make. Unless, of course, you add sour cream, bacon and cheese sauce and then the choice isn’t the healthiest one to make. Sounds good though doesn’t it.

Broiled potatoes are wonderful but full of calories. To keep them a little healthier just add butter and leave off the sour cream and chives toppings.

There are many ways to fry potato the most famous being the French fry. With certain foods, you want to add some onions slices, a little oil and your potatoes and you have a wonderful side dish that all of the family will like. Try shredding the potato and adding onion bits and some cheese and you have a delicious side dish for breakfast with your eggs and bacon.

Boiled potatoes can be used either hot or cold. Boiled potatoes with the jackets (skins) on are very similar to a baked potato but don’t take quite as long to cook. You can also use boiled potatoes and peel them, dice them and add some eggs, pickle relish and a mayonnaise based dressing and you have a wonderful potato salad fit for your family and friends!

Take your raw potatoes and quarter them and place in the crock pot with some carrots and your favorite roast and you have a great Sunday lunch for after church or while watching football. It is one of the quickest meals that can be prepared and will make your taste buds burst with the great flavor. Peal and slice a potato and add some salt. These are a favorite around the house.

Grilling a potato is also a great choice. Add sliced onions, mushrooms and carrots and you have a great vegetable medley that everyone will love!

Filed Under: Summer Cooking, Today's Kitchen Tagged With: , , , , , , , , , ,

Herb Baked Pink Salmon

March 27, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 (2.5 lb.) pink salmon fillet
1/4 C olive oil
1/2 t salt
1/4 t pepper
2 cloves of garlic, minced
3 T fresh parsley, chopped

How to Make It:

Set the oven to 425 degrees and allow it to heat.
Place aluminum foil over a rimmed baking sheet.
Clean and pat dry the salmon leaving the skin in tact.
Whisk together in a small mixing bowl the oil, salt, pepper, garlic and parsley.
Rub over the entire salmon fillet.
Place the salmon on the prepared baking sheet.
Bake 15 minutes or until cooked through.
The salmon will be slightly translucent in the center but will continue cooking once removed from the oven.
Allow the salmon to stand 5 minutes before serving.

Serves: 4

It is very easy to overcook a salmon fillet. Removing the fillet from the oven while it still has a translucent look to the center will keep this from happening. The residual heat finishes the cooking process when you allow the salmon to stand 5 minutes before serving.

Filed Under: Dinner Ideas, Fish, Recipes Tagged With: , , , ,
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