ham is sure to be on the menu this season for many of you. if you are at a loss on how to prepare it, look no further. i have worked to perfect this recipe over the years, and i'm even willing to share with you my secret ingredient, Coca Cola.
{secret ingredient ham}
3-7 lb ham [i don't get the pre-cut kind, because it doesn't seem come out as moist]
1/2 cup brown sugar
3 cups coca cola
1 cup crushed pinapple and juice
1 tbsp dijon mustard
-place all ingredients but the ham in a bowl and whisk.
for crockpot: place ham in crockpot and pour mixture on top. cook on low for 4-8 hours or high for 2-4 hours.
for baking in the oven: bake in oven covered in a roasting pan, 18-24 minutes per pound of ham at 350 degrees.
pour juice over the ham every so often.
*more tips on cooking ham here.
enjoy!
xoxo,
caroline
22.12.08
in season: secret ingredient ham
recipe: cranberry orange bread
the taste of cranberries and oranges always reminds me of the holidays. this sweet cranberry orange bread has amazing flavor, and could definitely be a last minute christmas treat for friends and neighbors.
{cranberry orange bread}
INGREDIENTS
2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon ginger, Ground
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg, Ground
1/3 cup butter, softened
1 cup sugar
1/2 tsp pure almond extract
2 teaspoons grated orange peel
1/2 cup orange juice
2 tablespoons frozen orange concentrate
2 eggs
1 cup coarsely chopped fresh cranberries
1/2 cup toasted slivered almonds (optional)
2 tablespoons flour [to mix with cranberries to keep them from sinking in batter]
DIRECTIONS
1. Preheat oven to 350°F. Mix first 6 ingredients in large bowl; set aside.
2. Beat butter, sugar and almond extract in large bowl with electric mixer on medium speed until light and fluffy. Add orange peel, orange juice, concentrate, and eggs; mix well. Gradually add to flour mixture, mixing just until moistened. Mix cranberries with 2 tbsps of flour. Gently fold in cranberries and almonds. Divide batter evenly among 3 greased 5 1/2x3-inch mini-loaf pans.
3. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
Tips:
To use dried cranberries: Place 1 cup dried cranberries in 2 cups boiling water. Cover. Let stand 15 minutes. Drain.
To prepare in 9x5-inch loaf pan: Pour batter into 1 greased 9x5-inch loaf pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
Slicing Tip: For easier slicing, wrap bread in plastic wrap and store overnight before slicing.
enjoy!!
xoxo,
caroline
15.12.08
celebrate: the aroma of christmas
recipe: {the aroma of christmas}
2 cinnamon sticks
2 bay leaves
1/4 cup of whole cloves
2 orange peels
2 sections of lemon
1 quart [4 cups] water
place all ingredients in a pot and simmer on low. add water as needed.
can use for a few days.
enjoy!
xoxo,
caroline "the curious cook"
1.12.08
recipe: beef + broccoli...
if you are like me, you are done with any kind of turkey or mash potatoes for a little while. this beef and broccoli recipe will surely rejuvenate your taste buds. the fresh ginger slices make this dish, and bring it amazing flavor!
{beef + broccoli}
ingredients
1 lb lean beef [top sirloin flank]
3 green onions [cut up 1" long]
15 slices of fresh ginger [cut about a quarter size]
marinade for beef
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp soysauce
3 tbsp water
2 tbsp vegetable oil
seasoning sauce
2 tbsp oyster sauce
1 tbsp water
1 tsp sugar
1/2 tsp cornstarch
1/2 tsp sesame oil
next
4 cups oil
1/2 lb broccoli
for broccoli
1/2 tbsp rice wine
1/2 tsp salt
1 tsp sugar
directions
slice the beef very thin into 1" squares. mix the beef marinate, all but 2 tbsps oil in a bowl and add beef. marinate for 1/2 hour at least [longer is better]. then add 2 tbsps oil and mix well.
steam the broccoli in a steamer. remove from steamer after broccolli is semi-soft then stir fry brocolli with 2 tbps oil and season with the rice wine, slat, and sugar just for a few minutes. lay broccoli out on a serving plate.
heat 4 cups oil in a fry pan, medium to medium high heat. [i only use a few tablespoons because i didn't want to deep fry it] and fry until it turns a light brown [done].
remove beef and drain off oil from the pan.
add another 2 tbsp oil to fry green onions and ginger for a few minutes. add cooked beef and stir quickly over high heat next add the seasoning sauce. stir until sauce thickens and meat is heated through. pour over broccoli and serve over rice.
**tips: this serves about 4 people just fine, you can double it for guests.
19.11.08
how to: almond bark
until recently i couldn't tell you what almond bark was. i would have guessed some kind of a tree, but almond bark is actually a great chocolate-like candy coating that melts amazingly well, and is great to use to make homemade candy coated yummies.
picture found here
a few almond bark facts:
- almond bark is sold in large blocks that look like white or milk chocolate.
- it does not contain almonds or any nuts at all.
- it is call almond bark, because that is the "chocolate you use to make almond bark, which is kind of like peanut brittle, but with almonds and chocolate.
- you can find almond bark in your grocery store near the baking chocolate. some stores have it year round, some just at christmas time.
- it comes in either chocolate or vanilla
- it is made from: sugar, partially hydrogenated vegetable oil (palm kernel, vegetable palm), whey (milk), soy lecithin, artificial color, artificial flavor.
a few recipes that use almond bark: {all are great recipes for the holidays}
and last my favorite way to use almond bark. like zupas, i share a love for chocolate covered strawberries.
they make quite a statement and are actually quite simple to make. they would also make great neighbor gifts for the upcoming holidays, if they last long enough to get them out the door, that is.
1 lb strawberries
1/2 brick of almond bark in white chocolate or chocolate
directions
wash strawberries with stems still attached, and dry thoroughly to make sure there is no water on them. set aside.
using a double boiler, place chocolate in a heat proof pan over boiling water in a pot. dip and coat strawberries and place on parchment paper to cool. if you would like another chocolate to go on top, melt chocolate and place in squeeze bottle for candy making or place in ziplock back and cut a small opening in corner. drizzle other chocolate over the top zig-zagged. let chocolate set and serve. store in the refrigerator. * can also dip strawberries in other toppings immediately after coating in chocolate.
slowly mix chocolate until it is melted smooth.
*this also melts well in a glass bowl in the microwave in 30 second increments. put in the microwave for 30 seconds, mix chocolate, put back in. repeat until melted smooth. be careful not to overheat as it can burn and caramelize.
recommended toppings: crushed toffee, mini-chocolate chips, coconut shavings, and sprinkles.
11.11.08
recipe: butternut squash ravioli
one of my favorite tricks to get a fresh pasta taste, but with no work, is using wonton skin wrappers for ravioli. you can create a meal in no time that looks like it took you all day long. in season butternut squash is a perfect addition to ravioli, and the taste is amazing.
{butternut squash ravioli with thyme alfredo and pine nuts}
ingredients for ravioli + filling
1 [2 lb] butternut squash, halved and seeded
2 tbs extra-virgin olive oil
salt + freshly ground black pepper
3 cloves garlic, skins on
1 cup ricotta cheese
1/4 cup grated parmesan cheese
1 tbs fresh parsley, minced
1 tsp fresh thyme, minced
salt + pepper
1 package round wonton skins
directions for ravioli
1. preheat oven to 375 degrees.
2. brush olive oil over the cut sides of the squash, then sprinkle with salt + pepper and place cut side down on a cookie sheet. place garlic with a drizzle of olive oil and salt + pepper in aluminium foil and place on cookie sheet.
3. bake squash and garlic for one hour. remove from oven and let cool on rack.
4. after cooling, scoop the squash from the skins. measure out 1 1/2 cups of squash in a medium bowl. remove garlic from skins and mash up in bowl.
5. add remaining ingredients to bowl except wonton skins and mix well.
6. place wonton skin on clean surface and dip finger in a small bowl of water and line the edges with a small amount of water.
7. place a small teaspoon full of filling in middle of wonton skin.
8. place another wonton skin on top and press down edges. 
9. repeat until all filling and wonton skins are used.
10. meanwhile, in a large pot, boil water with 1 tablespoon olive oil, and a little salt.
11. in batches boil ravioli for only 1 to 1 1/2 minutes. it will cook very quick. remove with a slotted spoon.
ingredients for alfredo sauce with thyme and pine nuts
1/4 cup butter
1 cup heavy cream
1/2 cup parmesan cheese, grated
1 tsp fresh thyme, minced
1/4 cup toasted pine nuts [toast on broil in oven for 5 min. watch for burning!]
salt and pepper to taste
place first 4 ingredients in a sauce pan on medium-high for about 5 minutes until it thickens and bubbles a little. remove from heat and add pine-nuts. serve sauce over ravioli.
enjoy!
xoxo,
caroline "the curious cook"
5.11.08
recipe: roasted butternut squash salad
i love interesting salads. i am always trying to think up new combinations. i was inspired by a salad from one of my favorite restaurants and decided to try to create it at home.
the combination of roasted butternut squash, gorgonzola cheese, and pecans is just amazing.
{roasted butternut squash salad with gorgonzola and pecans}
ingredients
[amount is up to you based on how big of a salad you want]
mixed greens [i just buy a big tub at costco]
gorgonzola cheese crumbles
pecans
roasted butternut squash, cut into bite sized pieces
1 bottle champagne vinaigrette dressing by gerards
directions
peel and slice the butternut squash into thin strips. layout on a sprayed cookie sheet and drizzle with olive oil and sprinkle with sea salt. place in the oven on broil until it is soft enough that you can cut through with a fork and the edges are a little brown. [turn once]
place pecans in a small skillet over medium heat. toast pecans for about 10 minutes.
arrange salad putting down mixed greens, roasted squash, gorgonzola crumbles, toasted pecans, and some champagne vinaigrette.
enjoy!
xoxo,
caroline "the curious cook"
28.10.08
recipe: halloween witch finger cookies
with halloween just around the corner, many of us are wondering what treat to bring to our next halloween party.
these creepy witch fingers are a hit with the little ones, and they love the idea of eating witches fingers. i even used mine as a cute prop for our halloween party invitations.
i went with an idea i got from martha stewart using a "reminder finger." but, instead of buying hers from martha stewart crafts, i made my own edible ones, and delivered them with the invitation in a white take out box. very creepy!
here's the recipe for the creepy witch fingers:
[adapted from this recipe and this recipe]
{witch finger cookies}
cookie ingredients
1 cup butter, softened
1 cup powdered sugar
1 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup sliced almonds
2 tablepoons icing glue (see below)
50 pretzel sticks [for the finger bone]
icing glue ingredients
1/4 cup powdered sugar
1 teaspoon water
directions
1. in a large mixing bowl, beat the butter until smooth and creamy.
2. add the sugar, egg, peanut butter and vanilla extract and mix well.
3. add the flour, baking powder, and salt and beat until completely mixed.
4. cover the dough and refrigerate for 30 minutes. [very important that they be chilled at least 30 minutes before baking so that they will keep their shape after they are baked.]
5. preheat the oven to 325°F.
6. with your hands, roll a heaping tablespoon of dough into a finger shape around a pretzel stick for each cookie. if the dough gets sticky and hard to work with, put it back in the refrigerator for a little while. Place fingers on an ungreased cookie sheet about 3 inches apart.
7. use a butter knife to make knuckle marks on the finger cookies. slightly flatten the front of the finger to create a nail.
8. bake 20-25 minutes, until fingers are slightly golden. remove from the oven and let cool. meanwhile, prepare the Icing Glue. mix together powdered sugar and water in a small bowl until the consistency is similar to that of a paste.
9. attach almond slice fingernails to the tips of the fingers with Icing Glue. Let glue dry for about 30 minutes.
makes about 50 cookies.
enjoy!
xoxo,
caroline "the curious cook"
21.10.08
recipe: homemade marinara sauce
i had a great harvest this year of garden tomatoes.
if you're lucky you still have some to harvest from your garden, or you canned them to enjoy all winter long. homemade marinara sauce is surprisingly easy to make and tastes better than any store bought sauce. and, it's a great way to get using all your tomatoes! this is great with your favorite pasta and meatballs, or for your next lasagna!
this recipe yields approximately 80 oz. some to eat with dinner tonight, and two freezer bags full to freeze for another time!
{homemade tomato marinara sauce}
adapted from this recipe
ingredients
5 1/2 lbs tomatoes, [fresh or canned]
12 ounces tomato paste
3 cloves garlic, whole un-peeled
1/2 onion peeled, [un-cut]
4 tablespoons olive oil
4 tablespoons parsley, dried or fresh
2 teaspoons oregano
2 teaspoons dried basil
3 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes [optional, if you like spicy]
3 tablespoons italian seasoning
3 tablespoons sugar
1/2 cup chicken broth
1/2 cup red wine [optional]
directions
heat oven to 350 degrees.
on a greased cookie sheet place tomatoes, halved cut side up. placed unpeeled garlic, and the 1/2 onion on sheet. drizzle with olive oil, and salt and pepper. place in oven uncovered to roast for 1 hour. cool 15 minutes on a rack.
after roasting, place tomatoes, garlic, and onions in blender in batches and process until smooth. run through a strainer/sieve to remove any un-wanted skin and peels.
add tomato mixture to a stock pot with remaining ingredients and simmer for 45 minutes, stirring occasionally.
enjoy!
xoxo,
caroline "the curious cook"
15.10.08
recipe: chicken tikka masala
one of my favorite types of food to eat is indian food.i love the beautiful variety of spices they use in their cooking, and the combination of flavors is always a delight.
my favorite indian dish, hands down is chicken tikka masala.
i love trying to re-create dishes from my favorite restaurants at home. of course my curiosity got the better of me, and i've been working to make my chicken tikka masala rival some of my favorite indian restaurants. and, i think i've just about got it! i've been perfecting this recipe for years, making little changes here and there. so, i am excited to share it with you!
{chicken tikka masala}
ingredients
chicken marinade
2 lbs boneless skinless chicken breast, chopped i cubes about 1 inch
1 inch ginger root, finely grated or chopped
2 cloves garlic, finely grated or chopped
1/4 tsp turmeric powder
1/4 tsp cayenne pepper powder
2 tbs tandoori masala mix [i use rajah brand]
1/2 cup plain yogurt
1/2 tsp kosher salt
directions
mix all the marinade ingredients with chicken, and marinade at least 2-24 hours in fridge.
preheat oven to 400 degrees f.
lay marinated chicken out on a sprayed or lined cookie sheet.
cook for about 30 seconds.
add the tomato puree and diced tomatoes.
add the ground coriander, cumin, garam masala, salt, cayenne pepper, brown sugar, and tumeric. fry for another minute.
the chicken should be baked by now.
add the baked chicken along with any juices from the sheet to the mixture along with the heavy cream and water.
remove from heat and add cilantro [reserve some for garnish], butter, and lemon juice. enjoy!
