Gingerbread Men Cookies

When I had Andreu last year, a friend brought over these cookies. My boys (including Ryan) loved them so much, I didn't get a single cookie. I've since tasted them and I think they are some of the best soft gingerbread cookies I've had. I made some this morning as a Christmas treat for the Primary.

Makes about 25-30; you can double this w/o a problem

3 ¼ c flour
½ tsp baking soda (make sure to use brand new fresh)
¼ tsp salt
1 tsp ground cinnamon
2 tsp ground ginger
¼ tsp ground cloves
2 sticks (1 cup) softened salted butter
¾ c packed dark brown sugar
1 egg
½ c unsulfurized molasses

Icing: milk (or cream)
powdered sugar

· Combine dry ingredients
· In a separate bowl, cream butter and sugar. Add egg and molasses and beat until smooth. Add the dry mixture and blend slowly until just combined.
· Split dough into two discs and chill at least an hour. (You can chill them overnight if you need to.)
· Preheat oven to 325 F
· Roll out the dough on a generously floured surface. If you want a chewier cookie, roll the dough to at least ¼ in thick; 1/3 in thick might even be better. Cut your men and place them on a cookie sheet. If you flour the sheet, it does keep them from spreading too much while they cook.
· If you’re going to use raisins you’ll need to plump them in water for about 5 minutes before you place them on the uncooked men.
· Bake 10 minutes, give or take. It’s better to pull them out still a bit doughy than have them too crispy. Remove them from the cookie sheet as soon as they’re firm enough to not break on the spatula.
· ICING: Combine milk and powdered sugar (or water and powdered sugar---about 1 c sugar to 3 tsp milk/water; I’ve found that cream works better, though: it’s whiter and a better consistency. I’ve also found that a flavored coffee creamer, like caramel mmmmm works nicely too and adds a lot of taste) until mixture is smooth but not watery. Use a fine tip piping tip and a pastry bag to decorate.

French Dip Au Jus Sandwiches

French Dip Sandwiches

I think I usually halve this. Also we don't do the bread toasting but serve it on ciabatta bread, cut lengthwise first, then into sandwich slices. Mmm.

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns or more
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!

Chicken Curry in a Hurry

I got this recipe from here. It's very quick and only has a few ingredients. I read some of the comments before I made it and so I do a couple things different than the original recipe. It needed more curry powder and also instead of using all sour cream I use half plain yogurt - although the reviews I read caution against going too low fat because then the sauce will not turn out well. Also, I've never made it with the raisins, only because I haven't had any golden raisins, but my sister says it's great with the raisins.

Chicken Curry in a Hurry

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, sliced
• 1/3 cup golden raisins (optional)
• Salt and freshly ground pepper
• 1 1/2 tablespoons curry powder, or to taste
• 3 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
• 1 /2 cup sour cream
• 1/2 cup plain yogurt
  
• Minced fresh cilantro or parsley for garnish

1 Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.

2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.

3 Add the sour cream and yogurt and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.

Garnish with cilantro or parsley and serve with rice.

Dutch Recipes

There was a request for these, I swear. Good old rustic, comfort food, Dutch style.


Stamppot Zuurkool (the white one)

3 lbs potatoes
2 lbs sauerkraut
1 lb bacon

Chop the bacon into small chunks and cook in a pot of water with the sauerkraut for 30 min., bring to a boil and then reduce to a medium heat. (Although in the future, I will fry the bacon pieces up, add everything including drippings to sauerkraut, bring to a boil, then drain. Then follow rest accordingly)


In a separate, larger pot, boil the peeled potatoes for 30 -45 min, until soft.

Drain bacon, sauerkraut, and potatoes and combine in large pot. Mash ingredients together.

Boerenkool (the green one)

3 lbs potatoes
2 onions (I always leave out because Brian hates onions)
1 bay leaf
1 lb kale
1 pinch salt
1 pinch ground pepper
1/2 cup milk
2 Tbsp butter

1. Peel and dice potatoes and onions.
2. Clean, trim and chop kale.
3. Add the potatoes, onion, kale, bay leaf, salt and just enough water to cover all in a 3 qt pan.
4. Cover and boil gently for 25-45 min.
5. Remove bay leaf, and drain the vegetables.
6. Add milk and butter and then mash all together.
7. Serve with sausage and Rodekool.

Rodekool (the red one)

1 head red cabbage
3-4 Tbsp vinegar
2 Tbsp sugar
1/2 tsp ground cloves
1 pinch pepper
1 Tbsp butter
1 tsp salt

1. Cut ans shred cabbage.
2. Cook in a small amount of boiling water with salt, cloves, and pepper for 45 min.
3. Don't let it boil dry but don't add too much water. (This is the hard part, I still haven't perfected it)
4. During the last 10 minutes add the vinegar.
5. Just before serving, add butter and sugar.

Sausage
I always buy the same brand HomeStyle Food Smoked Sausage in Mild (has a picture of an African-American man on it). I stick it in a 9x13 baking dish, drizzle it with olive oil, sprinkle basil on top and cook at 375-400 for 40ish minutes. Oh, and dont forget to stick it with a fork before putting it in, like you would for a baked potato.