a little of each

A family's cookbook

Indonesian Chicken Satay April 3, 2013

Filed under: Main Dishes — alittlemoreofeach @ 9:47 pm
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From allrecipes.com


Adam likes to use creamy peanut butter instead of the chunky that the recipe calls for.



3 Tbl soy sauce

3 Tbl tomato sauce

1 Tbl peanut oil

2 cloves garlic, peeled and minced

1 pinch ground black pepper

1 pinch ground cumin

6 skinless, boneless chicken breast halves – cubed

1 Tbl vegetable oil

¼ cup minced onion

1 clove garlic, peeled and minced

1 cup water

½ cup chunky peanut butter

2 Tbl soy sauce

2 Tbl white sugar

1 Tbl lemon juice




In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark. Preheat the grill for high heat. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.


Carrot Soufflé March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:44 pm
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Carrot souffle

This sweet side dish has found its way onto our holiday table throughout the year. The small amount of flour can be replaced with matzo meal at Passover, and the butter can be replaced with margarine for a pareve side at Rosh Hashanah. It’s been a hit whenever and wherever it appears.


1 pound carrots, coarsely chopped

½ cup butter

1 tsp vanilla extract

3 large eggs

3 Tbl all-purpose flour

1 tsp baking powder

½ tsp salt

¾ cup white sugar



Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish. Bring a large pot of salted water to a boil. Add carrots and cook until tender, about 15-20 minutes. Drain and mash. Stir in butter, vanilla extract, and eggs. Mix well. Sift together flour, baking powder, salt, and sugar. Stir into carrot mixture until smooth. Transfer to prepared casserole dish. Bake for 45 minutes.


Red Pesto Linguine

Filed under: Pasta and Grains — alittlemoreofeach @ 2:17 pm
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This pesto-style sauce is made with sun-dried tomatoes and chicken broth, creating an intense tomato flavor. Italian parsley substitutes for basil, the traditional herb used in pesto. The pesto can be made up to a week ahead of time and refrigerated or frozen for longer storage. Serves four.


8 oz linguine

3 large garlic cloves

1 ½ cups oil-packed sun-dried tomatoes, well drained

1 ½ cups reduced-sodium chicken broth

1 Tbl extra-virgin olive oil

¼ cup chopped fresh Italian parsley

¼ tsp salt

¼ tsp freshly ground pepper

½ cup (2 oz) freshly shredded Asiago or Parmesan cheese


Cook linguine according to package directions. Meanwhile, chop garlic in food processor until finely minced. Add tomatoes; process until finely chopped. While processor is running, slowly add broth; blend until mixture is pureed. Heat oil in medium saucepan over medium heat until hot. Add tomato mixture; cook 3 to 4 minutes or until hot, stirring frequently. Stir in parsley, salt and pepper. Drain linguine, reserving ½ cup cooking water. Add reserved water to tomato mixture. In large bowl, toss linguine with tomato mixture. Place on serving platter; sprinkle with cheese. If desired, serve with additional cheese.


Chicken Lasagna

Filed under: Pasta and Grains — alittlemoreofeach @ 2:02 pm
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10 uncooked lasagna noodles

1 lb boneless, skinless chicken breasts

1 (14 ½ oz) can diced tomatoes, undrained

1 (12 oz) can tomato paste

1 ½ cups sliced fresh mushrooms

¼ cup chopped onion

1 Tbl dried basil

1 ¾ tsp salt, divided

1/8 tsp garlic powder

3 cups 2 % small curd cottage cheese

½ cup egg substitute

½ cup grated Parmesan

1/3 cup minced fresh parsley

½ tsp pepper

2 cups (8 oz) shredded part-skim mozzarella



Cook noodles according to package directions. Meanwhile broil chicken six inches from heat until juices run clear; let stand 15 minutes to cool. Shred chicken with two forks. Drain noodles; set aside. In a large skillet, combine the shredded chicken and the next seven ingredients (through garlic powder, but only using ¾ tsp salt). Bring to a boil. Reduce heat; cover and simmer for 25 to 35 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan, parsley and remaining salt and pepper. In a 13 x 9 baking dish sprayed with nonstick cooking spray, place half the noodles, overlapping them. Layer with half the cheese mixture, half the chicken mixture and half the mozzarella. Repeat layers. Cover and bake at 375 degrees for 25 to 30 minutes or until bubbly. Uncover and bake five minutes longer. Let stand 15 minutes before cutting.


Orzo Risotto with Buttery Shrimp

Filed under: Pasta and Grains — alittlemoreofeach @ 1:59 pm
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From http://www.cookingforengineers.com. Makes four servings.



½ lb asparagus spears

½ lb shrimp, shelled and deveined

6 Tbl butter

12 oz orzo

1 cup chicken broth

½ cup parmesan, freshly grated

2 Tbl parsley

Salt and pepper



Cook asparagus spears in boiling water for 4 minutes. Remove the asparagus from the water and add the orzo to the same water.  Boil the orzo until al dente and drain if necessary. While the orzo is cooking, cut the asparagus into 1-inch pieces and cook the shrimp. In a skillet, melt the butter and add the shrimp, cooking for 1 minute on each side. Season with salt and pepper. Remove the shrimp and deglaze the skillet with the chicken stock. Scrap up any brown bits and when the broth starts to bubble, add it to the orzo pot. Stir the orzo and broth over medium heat until it thickens and looks a little creamy. Mix the shrimp and asparagus into the orzo. Remove from the heat and stir in the parmesan cheese and parsley.


Traditional Swiss Fondue

Filed under: Breads — alittlemoreofeach @ 11:58 am
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Adam and Jenn rang in 2005 with the English Cheddar Fondue, a chocolate fondue, and this yummy and stringy one.



8 oz Gruyere, finely shredded

8 oz Emmentaler, finely shredded

1 cup dry white wine

1 Tbl fresh lemon juice

½ – 1 clove garlic, to taste

1 Tbl cornstarch

1 Tbl Kirsch or vodka

salt and pepper to taste

good fresh bread, cubed

assorted fresh vegetables



In a fondue pot, heat white wine over medium heat (do not allow to boil). Then add cheeses. Stir until melted. Add lemon juice and garlic. Stir until completely blended. In a separate bowl, blend Kirsch or vodka and cornstarch together until smooth. Add cornstarch mixture to pot. Increase heat until mixture comes to a slow bubble. Allow to heat and bubble for a few minutes, stirring constantly. Lower heat and serve with fresh breads and vegetables.


Pumpkin Cranberry Bread

Filed under: Breads — alittlemoreofeach @ 10:59 am
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Jenn made this for Adam, and he said, “Make that again!”  He was kind enough to make it for us while he was home for Christmas 2004. The top should form a sweet crust, and the frozen berries help make it deliciously moist. Dried cranberries can be substituted if frozen cranberries are too elusive.



2¼ cups all-purpose flour

1 Tbl pumpkin pie spice

2 tsp baking powder

½ tsp salt

2 large eggs

2 cups granulated sugar

1¾ cups pumpkin puree (Libby’s)

½ cup vegetable oil

1 cup fresh frozen cranberries



Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans. Combine flour, pumpkin pie spice, baking powder and salt in a large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixing bowl and beat just until blended. Add pumpkin mixture to flour mixture. Stir until just moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 55-60 minutes or until toothpick inserted into the middle comes out clean. Cool in pans on a wire rack for 5-10 minutes. Remove from pans and cool completely on wire rack. Note: It usually takes us 70 minutes to bake.