Pomegranate orange bread

Hit at the office.  ran out of oranges so used 1 orange and 1 clementine.  Also used 0% fat greek yogurt

http://www.bettycrocker.com/recipes/pomegranate-orange-bread/658987f4-a958-4cf1-aeeb-ea6d27cbbd3a

Pomegranate Orange Bread

• Prep Time10min
• Total Time4hr30min
• Servings12

Ingredients

2

cups Gold Medal™ all-purpose flour

3/4

cup granulated sugar

1 1/2

teaspoons baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

6

oz Yoplait® Greek 100 plain yogurt (from 2-lb container)

2

teaspoons grated orange peel

1/2

cup fresh orange juice

1/4

cup butter, melted

2

eggs

1

cup pomegranate seeds

1/2

cup powdered sugar

1

tablespoon orange juice

Directions

Directions

• Heat oven to 350ºF. Grease bottom and sides of 8 1/2x4 1/2-inch loaf pan with shortening or cooking spray.
• In medium bowl, stir together flour, granulated sugar, baking powder, baking soda and salt. In another bowl, beat yogurt, orange peel, 1/2 cup orange juice, the melted butter and eggs with whisk. Add to dry ingredients; stir together until just combined. Fold in pomegranate seeds. Pour into pan.
• Bake 55 to 65 minutes or until toothpick inserted in center of loaf comes out clean.
• Cool in pan 15 minutes. Remove from pan to cooling rack. Cool completely, at least 3 hours.
• Mix powdered sugar and 1 tablespoon orange juice with whisk; drizzle over bread. Allow glaze to harden before slicing and serving.

Char Siu

Tasty recipe.  I tried a batch with Maltose and though it seemed to taste more authentic, it burned very easily.  Within 10 minutes of basting, it was charred black and was burning (I basted after 20 minutes - the cooking time is 1 hour).  I basted another batch with honey.  I needed to baste this batch several times and there was no burning




http://www.thetastybiteblog.com/2013/02/15/chinese-barbecued-pork-char-siu/

Chinese Barbecued Pork (Char Siu)

 

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Author: Karen @ The Tasty Bite

Ingredients

• 3 lbs pork shoulder, visible fat trimmed
• 1 tbsp dark soy sauce
• 3 tbsps oyster sauce
• 2 tbsps ketchup, for color (optional)
• 1 tsp sesame oil
• 3 tbsps honey
• 1 tbsp Chinese cooking wine, or rosewater
• ½ tsp ground white pepper
• 1 tsp five-spice powder
• 1-inch piece ginger, sliced
• 4 cloves garlic, sliced
• Maltose, for basting

Instructions

1. Cut pork lengthwise into 5-inch thick strips and place the meat in a shallow bowl or casserole pan.
2. In a small saucepan, combine dark soy sauce, oyster sauce, ketchup, sesame oil, honey, cooking wine, white pepper, and five-spice powder, and bring to a simmer.  Remove from heat and allow the mixture to cool to room temperature.
3. Pour mixture over pork, add ginger and garlic slices, and marinate for at least 8 hours in the refrigerator, turning occasionally.
4. Preheat oven to 375F.  Line roasting pan with aluminum foil.
5. Remove the pork from the marinade (discard garlic and ginger slices), and place it in the prepared pan.
6. Roast in the oven for 30 minutes, basting with maltose.  Turn and baste other side, and cook for 30 more minutes, or until the juices run clear.  Place the pan under the broiler, turning and letting the meat char on all sides.
7. Let the meat rest for 15 minutes before slicing across the grain.
8. Serve hot with rice or noodles.

Notes

*Instead of red food coloring, I used ketchup (which is commonly done in Chinese restaurants on barbecued spare ribs), but it's fine to omit it.

*Maltose, a sugar syrup made from barley, is traditionally used to give char siu that sticky, shiny coating.  Aside from the flavor, a benefit of using maltose is that it is extremely thick and tacky, so you just have to baste once and it sticks onto the meat.  If you can't find maltose, you can substitute with honey.  Just make sure you baste the meat more frequently since honey tends to be runny when warmed.

Serving size: 4

Banana Crumb Muffin

Good recipe.  Made 12 muffins.  Easy.  Made it before work in less than an hour






http://allrecipes.com/recipe/17652/banana-crumb-muffins/

 

Banana Crumb Muffins

• Prep
  15 m
• Cook
  20 m
• Ready In
  35 m

Recipe By:Lisa Kreft

"The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!"

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar

 

• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Mom's steamed pork rib bites with garlic and black bean sauce

Cut pork ribs (with bone) into bite sized pieces

Mix together in mortar and pestle
2 tbls black beans, rinsed
2 cloves minced garlic
Salt
Soy sauce
Sugar

Mix ribs and sauce together

Steam for 30 mins

Fruit and Brie Tarts

Big hit, a crowd pleaser

B

BLACKBERRY BRIE BITES

1 tube refrigerated crescent rolls (8 oz.)
1 round Brie Cheese (8 oz.)
1/4 cup blackberry jelly or jam
24 fresh blackberries
24 large toothpicks (optional)

Separate the crescent rolls into 4 rectangles. Press the seams together and cut into 6 even squares. Press into 24 mini muffin tins.

Cut the rind off the Brie.  Cut into 24 small squares. Place on square into each crescent lined tins. Spoon a small amount of blackberry jelly/jam on top of each cheese square. 

Bake at 350 degrees for 12-15 minutes.  Remove from the oven and top with a fresh blackberry on a toothpick.  Serve immediately.

Makes 24 crescent cups.

Cauliflower soup

Ingredients

• 1 sweet onion
• 1 head of cauliflower
• low sodium chicken stock
• butter (optional)
• salt and pepper to taste

cook down onion on low heat until translucent but not brown

add chopped cauliflower and chicken stock

when soft, blend in blender till creamy

if desired add butter and season to taste

Monkey Bread

I used 2 packages of Pillsbury Grand biscuits and they were over flowing the bundt pan.  I thought this might be a problem so I put a cookie sheet under it.  Luckily there was no spillover.  I also used a less sugar (both white and brown) and less butter (instead of margarine).  I did not use raisins or nuts.

I made it the night before and reheated in the microwave the next day.  It seemed to be a hit.

http://allrecipes.com/recipe/6815/monkey-bread-i/

 

Monkey Bread I

• Prep
  15 m
• Cook
  35 m
• Ready In
  1 h

Recipe By:LuAnn Connolly

"Refrigerated biscuits with cinnamon bake in a tube pan. My 7 year old daughter, Leah, loves her Monkey Bread. Enjoy!"

Ingredients

• 3 (12 ounce) packages refrigerated biscuit dough
• 1 cup white sugar
• 2 teaspoons ground cinnamon
• 1/2 cup margarine

 

• 1 cup packed brown sugar
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt(R) pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

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Printed From Allrecipes.com 10/9/2015