Roast

This isn't really a recipe, more of a suggestion. A few weeks ago Sweetbay had roasts for a great deal so I bought a bunch. (In case I didn't tell you we now have a freezer in our garage which allows me to do this kind of thing. Yes, we are your stereotypical Mormon family!!) Anyway, I made a marinade based on the Pioneer Woman's brisket marinade. I made it and then poured it over the roast in the crockpot and cooked it all day (8-10 hours.) It was delicious!

Teriyaki Slaw Salad with Candied Tempeh

Wow, I just ate this whole bowl. So I feel sort of bad coming here with "recipies" for something like a salad or a sandwich, but whatever. I think this is pretty good. Tangy and sweet make a nice combo here.

Teriyaki Slaw Salad with Candied Tempeh

4 c. spinach, torn
3 c. red cabbage, chopped
2 small tomatoes, chopped
½ block tempeh
½ cup teriyaki dressing/marinade (w/ ginger, sesame)
2 T butter
2 T sugar

Mix vegetables, add dressing, marinade. Cut tempeh into ¼ inch wide strips, and halve. Heat 1 T of butter in pan, fry tempeh. Add sugar, and 1 T of butter, candy. Top salad, serve.

Barbecue Bulgur Sandwiches

So, if you don't know this about me—I'm crazy about bulgur. It's really good, and good for you. And it's really chewy. So I thought it might make a groud x substitute. This is my first try, with a sloppy-joe sort of application. But they're better, and no more messy.

Barbecue Bulgur Sandwiches
(makes 5-6 sandwiches)

sandwich rolls (bread)
toppings
cheese, onions, tomatoes

1 c. bulgur
1 c. water
1 c. broth
⅔ c. barbecue sauce

Mix bulgur, water, broth; S&P, cook. Stir in barbecue sauce (more or less depending on bulgur). Toast bread with cheese, add toppings.

Strawberry Citrus Slush

INGREDIENTS
2 1/2 cups white sugar
6 cups water
2 (3 ounce) packages strawberry flavored gelatin mix
1 (46 fluid ounce) can pineapple juice
2/3 cup lemon juice
1 quart orange juice
2 (2 liter) bottles lemon-lime flavored carbonated beverage

DIRECTIONS
In a large saucepan, combine sugar, water, and strawberry flavored gelatin. Boil for 3 minutes. Stir in pineapple juice, lemon juice, and orange juice. Divide mixture in half, and freeze in 2 separate containers.
When ready to serve, place the frozen contents of one container in a punch bowl, and stir in 1 bottle of lemon-lime soda until slushy.

Mexican Chocolate Cupcakes

Mexican Chocolate Cupcakes
Makes 24 cupcakes

INGREDIENTS
1 C (2 sticks) unsalted butter

1/2 C Dutch-process unsweetened cocoa powder

3/4 C water

2 C granulated sugar

2 large eggs

1/2 C well-shaken buttermilk

2 T vanilla

2 C all purpose flour

1 t baking soda

1 t cinnamon

1/4 t salt

INSTRUCTIONS
Preheat oven to 350. Put cupcake papers in your muffin tins.
Melt butter in a large heavy saucepan over moderately low heat, then whisk in cocoa. (I sifted cocoa into the butter to avoid lumps) Add water and whisk until smooth. Remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla. Sift together flour, baking soda, cinnamon and salt into a bowl. Then sift again into the cocoa mixture and whisk until just combined (it will be a little bit lumpy).
Fill cupcake papers to about 2/3 full. Bake for 20 minutes until a skewer or toothpick comes out clean. It’s a moist cake, so don’t worry if a few crumbs stick to your tester. Allow cupcakes to cook and then dust with powdered sugar. (I made cinnamon cream cheese frosting instead. See recipe below.)
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Cinnamon Cream Cheese Frosting

INGREDIENTS
8 ounces cream cheese, softened

1 teaspoon ground cinnamon

5 3/4-6 1/4 cups powdered sugar, sifted

1/2 cup butter, softened, not margarine1 teaspoon vanilla
[NOTES: I used less than 4 cups of powdered sugar, taste-testing between each cup, b/c 5-6 cups seems like ALOT of powdered sugar to me! But maybe I don’t have that strong of a sweet tooth? That might also be why the frosting wasn’t as thick and harder to pipe though.]

INSTRUCTIONS
Beat together cream cheese, butter, cinnamon and vanilla on medium speed until light and fluffy.
Add about half the powdered sugar and beat until mixed well. Then gradually add the remaining powdered sugar until you reach a spreading consistency. (I topped with either chocolate jimmies or dusted with cinnamon)
ENJOY!

Lemon Lemon Cupcakes

Makes ~10 cupcakes

INGREDIENTS
For cupcakes

1 cup flour

3/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1/4 c unsalted butter, room temp.

2 large eggs

6 tbsp buttermilk

1/4 cup fresh lemon juice (~1 lemon for me)

2 tbsp finely grated lemon zest (~2 lemon for me)

For glaze

1/2 cup sugar

Finely grated zest of 1/2 lemon

1/2 cup water

Juice of 1/2 lemon, strained
[NOTES: The lemon syrup recipe makes quite a bit so you could probably 1/2 the recipe if you are only making 10 cupcakes.]
For topping3-4 large strawberries or 10 raspberries

INSTRUCTIONS
To make cupcakes–Preheat over to 350 F. Line 10 cupcake pan with liners. Sift flour, baking powder, and salt into medium bowl.
Beat sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time.
Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in lemon juice and lemon zest.
Divide batter among liners. Bake cupcakes until tester inserted into center comes out clean, about 15-18 minutes. Transfer cupcakes to racks.

To make syrup–Combine the sugar and water in a small saucepan. Bring to a boil. Reduce to a simmer and add the zest and juice. Cook until slightly thickened, about 10 minutes.
The syrup will keep for up to 2 weeks if refrigerated in an airtight container.
ENJOY!

I Second the Soy Vay

This is a testimonial:

We tried it in a veggie stir fry and we loved it. I'll never again have another teriyaki sauce. Definitely worth the price.

Betsy C, Utah

Lemon Garlic Grouper

We had this on Monday night and everyone liked it. I know that the rest of you don't really do fish, but the same idea would be good with chicken or veggies. I like a strong lemon taste, but you can alter the lemon/ garlic ratio to whatever is yummy to you!

4-5 cloves garlic, chopped
1/4 c lemon juice
4 T butter
parsley (or dill might be good too!)
fish, chicken, veggies

Saute the garlic in 2 tablespoons of butter until nice and brown. Add the lemon juice and the rest of the butter and mix well. When the butter melts, take sauce off the heat and add herbs.

At this point I put the grouper fillets in a greased 9x13 pan, seasoned them with salt and pepper, and poured the sauce on top. Then I cooked the fish at 350 for 35-40 minutes. You could do chicken the same way, just butterfly the breasts so that they are pretty thin. I made another batch of the sauce and tossed broccoli in it and that was really good too.

Anyway, an easy idea that you can modify and use lots of ways. Enjoy!