Cooking With Steve And Kim

Monday, May 3, 2010

Lemon Sponge Pudding

Image by stu_spivack via Flickr

I simply love the zesty taste of lemon when added to anything. And, in that line of thinking, here's a wonderful way to get the lemon-fresh taste without the lemon-like sour face. Lemon Sponge Pudding.

INGREDIENTS:
1 1/4 cups whole milk
3 large eggs, yolks and whites separated
1 tablespoon of grated lemon zest
1/3 cup fresh lemon juice
2 tablespoons of unsalted butter or margarine, softened
1 cup of sugar
1/2 cup of flour
As a garnish for this dish I would recommend raspberries but it is your choice of course.

PREPARATION:
Heat your oven to 325 degrees. You'll need eight 4-ounce ramekins or custard cups and a roasting pan large enough to hold them.

In a medium saucepan, heat milk just until it is simmering. Remove from heat. In a medium bowl, whisk yolks to blend then gradually whisk in hot milk. Whisk in lemon zest and juice and then add butter until it melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.

In another medium-sized bowl, beat egg whites with electric mixer until stiff peaks form when the beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.

Ladle into ramekins. If the mixture in the bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.

Place the ramekins into your roasting pan. Carefully add very hot tap water to pan to come about halfway up the sides of the ramekins.

Bake for 25 minutes or until puddings are firm to the touch and very light golden brown. Remove from the water and place on a rack to cool. Let them cool about 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.

To serve your lemon sponge pudding, run a knife along the edges of the ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over the top. Garnish with your raspberries.

You're going to love this!
Steve and Kim

Sunday, May 2, 2010

Candied-Almond Chocolate Strawberries

Image by Joits via Flickr

There are times in your life when having a taste of chocolate just isn't an option... You MUST have it. Today could be one of those days so here is a tasty treat that I'm sure you'll enjoy Candied-Almond Chocolate Strawberries.

INGREDIENTS:
60 fresh strawberries (about 2 pounds)
2 cups of honey-roasted almonds
1 package (11-1/2 ounces) of 60% cacao bittersweet chocolate baking chips
1/4 cup of butter, cubed
Dash of cayenne pepper

PREPARATION:
Wash the strawberries well and gently pat with paper towels until completely dry. Place the almonds in a food processor; cover and process to desired fineness. Transfer to a shallow bowl; set aside.
In your microwave, melt chocolate chips and butter. Add cayenne and stir until smooth. Dip the strawberries in the chocolate mixture and allow the excess to drip off. Roll the berries in almonds and then place them on waxed paper. Let them stand until set. And of course you must serve them immediately.

A taste delight in every sweet bite.

Steve and Kim

Thursday, April 29, 2010

Rich and Creamy Tomato Cream Soup

Image via Wikipedia

I have to admit that I make a really great grilled cheese sandwich. And what better to compliment my sandwich than a great cup of steaming hot tomato soup? So here's the secret recipe for a wonderful rich and creamy tomato cream soup. I think you'll enjoy it.

INGREDIENTS:
2 cups of milk
1 can (about 14 1/2 ounces) of diced tomatoes, undrained
1 package (8 ounces) of cream cheese, softened
1/4 cup coarsely chopped fresh basil
1/2 teaspoon of salt
1/8 teaspoon of pepper

PREPARATION:
Place all of your ingredients into a blender, cover and process until creamy smooth.

Transfer to a large saucepan; heat until lightly boiling.

Serve this delicious dish with your favorite sandwich, such as grilled cheese, sit back and enjoy.

Steve and kim

Tuesday, April 27, 2010

Taco Chip Dip

Image by hober via Flickr

If you're into tacos you'll love this quick and simple dip taco chip dip recipe.

INGREDIENTS:
8 ounces of fat-free cream cheese
1/2 cup fat-free sour cream
1/2 teaspoon of garlic salt
1/2 teaspoon cumin
1/4 cup of salsa
Place all of this in a pie plate.

AND THEN...
Add: Shredded lettuce or spinach
Chopped green onions
sliced black olives
chopped tomatoes
finely shredded low-fat cheese
Layer this on top of the ingredients that you've put into your pie plate.

Serve with baked tortilla chips or pita chips.

Put on your sombrero, add a little Mexican music in the background, pop open a Corona and enjoy!

Steve and Kim

Thursday, April 22, 2010

Quick, Simple and Crispy Potato Pancakes

Image by churl via Flickr

Try these extra-crispy skillet-sized potato pancakes for breakfast, brunch or supper. They're delicious and everyone will be asking for more.

INGREDIENTS:
2 medium sized Russet potatoes
2 tablespoons of salad oil or olive oil
2 tablespoons of butter
1 teaspoons of seasoned salt
1/4 teaspoon of pepper
1/4 cup of sour cream, optional Parsley sprigs or sliced green onion

PREPARATION:
Put 1 tablespoon of each of the oil and butter in a 6 to 8 inch frying pan with non-stick finish. Set over medium heat to melt the butter.
Add shredded potato. With a fork, press the potato into a compact, even layer that covers the bottom of the pan. Cover and cook over medium heat for about 5 minutes.
Uncover and continue cooking over medium heat until the bottom is well browned, about 15 minutes. Sprinkle with salt and pepper.
Slide the pancake out onto the lid of the pan or a large plate. Put the remaining oil and butter into the pan. Once the butter melts, invert the pancake back down into the pan.
While it is cooking press down with a fork to compact until bottom is well browned. Sprinkle with salt and pepper.
Slide the pancake out onto a warm plate. Cut into wedges to serve.
If you'd like you can top each wedge with sour cream. Garnish with parsley springs or green onion.

Now, yell up the stairs that breakfast is ready and back up cause they'll all come running for this tasty treat.

Steve and Kim

Wednesday, April 21, 2010

THE WORLD'S BEST POTATO WEDGES

Image by rockYOface via Flickr

These tasty golden wedges of potatoes, seasoned with herbs and cheese, are an old family favorite. Easy to make and economical as well. Give this one a try. You'll keep coming back for more, we guarantee it.

INGREDIENTS:
6 medium sized potatoes
Water enough to cover the potatoes while boiling
A dash of salt
3 tablespoons of oil
1/2 teaspoons of salt
A dash of black pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon of dried thyme leaves
A dash of cayenne pepper
1/3 cup grated Parmesan cheese
2 tablespoons of Cheddar cheese

PREPARATION:
Scrub unpeeled potatoes well and cut each potato in half lengthwise. Then, cut into even wedges.
Boil potato wedges for 5 minutes in salted water. Drain and pat dry.
Spread the wedges in a single layer on a lightly greased baking sheet.
Sprinkle with oil, spices and herbs.
Sprinkle with cheese.
Bake at 425 degrees for about 15 minutes.
Once the cheese is melted bake for another 10-12 minutes or until potatoes are golden brown.
Serve as a snack or with pork chops, chicken, meat loaf or hamburgers.

**If the potato skins are too hard and old, peel the potatoes before cooking. Otherwise, whenevr possible, try to eat the skins. They provide valuable nutrients.

Steve and Kim

ORIENTAL CHICKEN SALAD WITH MANDARIN ORANGE SLICES

Image by startcooking kathy & amandine via Flickr

Here is a salad that is quick and light and has lots of great taste for summer picnics etc. It serves 6-8 huge servings so if that is too much simply reduce the amount to make smaller portions.

INGREDIENTS:

1 2 pound bag of lettuce

1 bag of mixed greens

6 green onions, sliced

2 packages of Ramen noodles broken into pieces (without the seasoning packets)

3/4 cups of slivered almonds

1/2 cup of sesame seeds

Several cooked boneless, skinless chicken breasts

1 small can of mandarin oranges

PREPARATION:

Mix together the lettuce, salad mix and onions. Turn the over on to 300 degrees and toast the sesame seeds and almonds for about 10 minutes or until lightly golden. Toss into the salad and add ramen noodles.

DRESSING:

1 cup of vegetable oil

1/4 cup sugar

2 tablespoons of white vinegar

2 1/2 tablespoons of reduced sodium soy sauce

A dash of pepper

1 flavor package from the Ramen Noodles.

Mix together and toss into salad mixture. Top with grilled chicken breasts and mandarin orange slices.

It's a refreshing summer treat that you'll love. Enjoy!

Steve and Kim