Recipes

The Three Goddesses

Goddess Inspired Jewelry, Folk Art & Gifts

PO Box 426

Riverdale, MD

20737-0426 USA

HOME

Recipes

Links to featured recipes, by date:

November 10, 2005 Cooking with Lavender: 5 New Recipes!
June 29, 2005 Tropical Couscous
June 28, 2005 Mom's Best Banana Bread
June 16, 2005 Ropa Vieja : Cuban Braised Beef
May 28, 2005 Pan-Fried Crusty Fennel
February 15, 2005 Oats n' Honey Granola Pie, 2004 Pillsbury Bake-Off winner
February 13, 2005 Big Yummy Shortbread Cookies

November 10, 2005
Cooking with Lavender: 5 New Recipes!

Salisbury Steak
by Jennifer L Fortado
1-1/2 pounds of ground beef
1 small onion, chopped
1 tsp garlic powder
1 Tbsp Weary Gardener's Lavender Savory Herb Blend
2 eggs, beaten
1/4 cup worchestershire sauce
1/4 cup bread crumbs
1/2 tsp Salt
1 tsp Pepper
mushroom soup
1 tbsp butter

Preheat oven broiler on high.
Into a bowl, add ground beef, onion, salt, pepper, garlic powder, Lavender, eggs, worchestershire sauce, bread crumbs and 1/2 can of mushroom soup. Mix together. Divide meat mixture into 4 balls. Shape balls into round patties, about 1/2 inch thick. Place patties onto broiler pan. Place patties under hot broiler, about 6" from flame. While waiting for patties to brown on one side, put remainder of soup and butter into a small skillet. Heat on medium heat, adding a little water. After patties have lightly browned on one side, remove from oven, drain juices into gravy, flip patties and return to the oven. As patties are browning on their other side, stir the drippings into the gravy. Add salt & pepper to taste. Add water to gravy as needed for the desired consistency. When patties are browned on both sides remove from oven. Add any remaining juices to the gravy and serve. Serves 4.

Lavender Oatmeal Toasting Bread
by Jennifer L Fortado

1 -1/4 cup lukewarm milk
3 cups King Arthur Unbleached Bread Flour
1 cup old fashioned oatmeal
3 tablespoons honey
2 tablespoons butter, at room temperature
1-1/2 tsp salt
2 tsp Culinary Lavender
2 tsp yeast, at room temperature

Add ingredients to bread machine in order listed. Be sure to hollow out a 'ditch' for the yeast, making sure it does not come into contact with the liquid ingredients. Set bread machine on "Basic" setting, and crust color on "medium". Allow bread to cook. When done, remove from machine and let rest 15 minutes. Slice and enjoy with your favorite topping: butter, jam or honey!

Lavender Salad Dressing

Lavender Snickerdoodles

Lavender Lemonade

June 29, 2005
Tropical Couscous
2 cups orange juice
1 tsp ground cumin
1 10oz box couscous
3 Tbsp olive oil
2 Tbsp soy sauce
2 Tbsp lime juice
1/4 cup fresh cilantro, chopped
2 Tbsp fresh basil, chopped (may substitute 1 top dried basil)
2 Tbsp chives, chopped
1 tsp fresh ginger, grated
1 mango, chopped
1 orange, in segments
1/4 cup pine nuts

In medium saucepan bring orange juice and cumin to boil. Add couscous. Cover and remove from heat. Allow couscous to rest for 4 minutes. Combine olive oil, soy sauce and lime juice. Stir into couscous. Stir in cilantro, basil, chives, ginger, mango and orange. Sprinkle with pine nuts and serve.

Good hot or chilled!

June 28, 2005
Mom's Best Banana Bread
by Jennifer L. Fortado

1 cup Sugar
1/4 cup butter, softened at room temperature
2 large eggs
1 tsp pure vanilla extract
3 ripe bananas (the more spots the better)
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
3 tbsp whole milk
1/2 cup walnuts, chopped
1/2 cup raisins, optional

*The key to keeping this loaf light and airy is folding in the eggs, so you retain as much air in the batter as possible.

Preheat Oven to 325 degrees. Lightly grease and flour bottom and sides of one large bread pan.

In a small mixing bowl, smash three ripe bananas. Set aside.

In a separate bowl, sift together dry ingredients. Set aside.

In a large mixing bowl combine softened butter, sugar and vanilla extract. Mix on medium speed for about 2 minutes. Mix in mashed bananas.

In a small bowl, beat eggs until frothy. Gently fold into banana mixture.

Add dry ingredients to banana mixture and beat just until blended.

Add chopped walnuts and raisins (if desired), mixing just until all ingredients are covered.

Pour mixture into bread pan and put in oven.

Bake for 50-60 minutes, or until toothpick in center comes out clean. Do not over bake!

Slice, butter and enjoy! Mmmm mmm good!!

June 16, 2005
Ropa Vieja: Cuban Braised Beef

3 pounds flank steak, trimmed and cut cross-wise into 1" strips.
1-3/4 tsp. kosher salt
3/4 tsp. black pepper
7 tbsp. canola oil
3 large Red Onions, 1 quartered & 2 thinly sliced
1 green bell pepper, cored & seeded, thinly sliced
1 yellow bell pepper, cored & seeded, thinly sliced
1 red bell pepper, cored & seeded, thinly sliced
4 cups chicken broth
2 bay leaves
1 tbsp. whole black peppercorns
1 tsp. ground cumin
4 large garlic cloves, thinly sliced
1 tbsp. tomato paste
1 14ounce can crushed tomatoes with juice
1/2 cup sliced Spanish Olives (green olives stuffed with piment0)

Season the flank steak with 1/2 tsp. salt and 1/2 tsp. pepper.

In a 6 quart Dutch Oven (heavy pan with lid), heat 2 tbsp of the oil over medium-high heat. Add half of the sliced beef to the pot in single layers and cook until they are well browned on all sides. Remove to a plate to rest. Repeat with the remaining beef.

In the same pot, heat 1 tbsp of the oil over medium-high heat. Add the quartered onion and half each of the green and yellow bell peppers. Cook, stirring frequently, until onion and peppers are lightly browned (about 5 minutes).

Add chicken broth, bay leaves, peppercorns, cumin, and 1/2 tsp salt. Add cooked steak with their juices. Pour in additional broth to just cover the meat. Bring to a boil; reduce heat to low and simmer, covered, about 2-1/2 hours, or until tender. Remove pot from heat and let cool for 30 minutes, keeping pot covered.

After 30 minutes, remove steak from pot, placing on a plate. Strain liquid from pot into a bowl and discard any solids. Shred steak using a fork or fingers.

Using the same pot, heat 2 tbsp oil over medium heat. Add the thinly sliced onions and remaining green, yellow and red bell peppers, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring frequently, about 15 to 20 minutes or until onions and peppers are soft.

Stir in tomato paste until all vegetables are coated. Stir in crushed tomatoes with their juice, 2-1/2 cups of the cooking liquid, and 1/4 tsp salt. Bring to a boil; reduce heat to low and simmer until slightly thickened, about 20 minutes.

Return shredded steak to the pot and cook until thoroughly heated. Stir in olives. Add salt and pepper to taste.

Serve over rice or with warm tortillas. Serves 8.

May 28, 2005
Pan-Fried Crusty Fennel

However you prepare it, Fennel adds a deliciously sweet crispness to salads and cooked dishes. Here are some ideas I recently found, plus a recipe for Pan-Fried Crusty Fennel, by Susie Quick (OrganicStyle, March 2005).

Five Ways to Enjoy Fennel:

In a warm salad: Thinly slice fennel and chop 1 tablespoon of fronds. Toss with freshly cooked chickpeas, thinly sliced red onion, extra-virgin olive oil, red wine vinegar, and a dash of ground cumin.

Roasted: For a hearty side dish, thickly slice fennel and add peeled parsnip chuncks; coat with a little olive oil and roast at 400' until tender.

Stir-fried: Thinly slice fennel and cook with a few large shrimp, julienned scallions, garlic, and cherry tomatoes; sprinkle chopped cilantro and serve with rice.

Shaved or sliced paper thin: Toss fennel with thinly sliced white mushrooms and a light dressing of extra-virgin olive oil, lemon juice, and sea salt.

Caramelized: Slowly saute' sliced fennel in vegetable oil with a pinch of ground fennel seeds until golden brown. Serve with roast lamb or chicken.

This simple recipe makes a fantastic first course for an Italian-inspired meal. Serve it straight from the skillet with lemon wedges and paper napkins.

Preparation time 5 minutes
Serves 4

4	lg	fennel bulbs
3	lg	egg whites, lightly beaten
1 1/2	c	fine bread crumbs
		canola oil
		kosher salt
		lemon wedges

1. Trim fennel fronds and coarse stalks from tops of bulbs. Slice off ¼ inch from bottoms, then slice fennel lengthwise into ½-inch-thick pieces. Place a rack over a large baking sheet.

2. Fill a 12-inch skillet with water and bring to a boil. Cook fennel (in batches, if necessary) until just tender, about 8 minutes. Transfer to rack to cool. Pat fennel dry with paper towels. Rinse skillet and wipe completely dry.

3. Place egg whites and crumbs in 2 shallow bowls. Dip fennel slices first in whites, then in crumbs, pressing crumbs gently with your hands to help them adhere. Transfer to rack and let rest 10 minutes.

4. Add ½ inch of oil to the skillet and place over medium heat, until hot but not smoking. Add fennel slices in batches, but do not crowd. Cook until golden brown and crispy, about 5 minutes per side. Transfer to rack when done. Cook remaining fennel slices. Serve hot, sprinkled with salt and a squeeze of lemon.

February 15, 2005

Oats n' Honey Granola Pie

~2004 winner of the Pillsbury Bake-Off Competition

A very tasty and easy to make confection, you will enjoy the results this recipe promises.

Hidden beneath the crunchy topping is a gooey filling reminiscent of grandma's pecan pie!

Ingredients

1 refrigerated pie crust (from a 15-ounce box), softened

1/2 cup butter or stick margarine

1/2 cup firmly packed brown sugar

3/4 cup corn syrup

1/8 teaspoon vanilla

3 eggs, lightly beaten

4 crunchy granola bars (2 pouches from an 8.9 ounce box), crushed

1/2 cup chopped walnuts

1/3 cup quick-cooking or old-fashioned oatmeal, uncooked

1/4 cup chocolate chips

Preheat oven to 350 degrees. Place pie crust in a 9-inch glass pie pan as directed on box.

Place granola bars in a 1-gallon ziplock bag and crush using a rolling pin. In large microwaveable bowl, microwave butter on high for 50-60 seconds or until melted. Stir in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oatmeal and chocolate chips into brown sugar mixture. Pour into pie crust-lined pan.

Bake for 40-50 minutes or until filling is set and crust is golden brown, covering crust edge with foil during last 15-20 minutes of baking to prevent excessive browning. Cool at least 30 minutes before serving. Serve warm, at room temperature or chilled. Store in refrigerator.

Note: Use real butter or margarine; substituting reduced-fat spreads will produce less-satisfactory results.

February 13, 2005

Big Yummy Shortbread Cookies

~ adapted from a recipe featured in the Washington Post.

Shortbread is easy to love. The ingredients are simple, it's fast to mix and easy to roll, and its chief flavor is butter, pure butter. The cornstarch that replaces some of the flour in this version lowers the gluten content of the dough and makes the cookies especially tender. For an extra zing of flavoring, you might want to add 1 teaspoon finely grated lemon zest, 2 teaspoons finely grated orange zest, or 3/4 teaspoon almond extract to the dough along with the vanilla. The cookies can be shaped any way you like, but try cutting them into simple 1"x2" bars as a time-saving trick!

Ingredients

2 3/4 cups unbleached all-purpose flour, plus extra for work surface

1/4 cup cornstarch

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup (2 sticks) unsalted butter

3/4 cup powdered sugar

2 teaspoons vanilla extract

Powdered Sugar Glaze

1 1/2 cups powdered sugar

1/2 teaspoon vanilla extract

5 to 6 tablespoons heavy whipping cream

Position a rack in the middle of the oven. Preheat the oven to 325 degrees. Line baking sheets with parchment paper for easy lifting when done.

In a medium bowl, sift the flour, cornstarch, baking powder and salt, and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, powdered sugar and vanilla until smooth and creamy, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Reduce speed to low and add the flour mixture, until it is incorporated and the dough holds together in large clumps and comes away from the sides of the bowl.

Form the dough into a smooth ball. Lightly flour the rolling surface and rolling pin. Roll the dough out to a 1/4-inch thickness. Using a simple cookie-cutter, cut out your cookies. Use a thin metal spatula to transfer them to the prepared baking sheets, placing them about one inch apart. Gather together the dough scraps, roll them, and cut out additional cookies.

Bake one sheet at a time until the edges and bottoms of the cookies are lightly browned, about 15 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.

To make the icing, in a small bowl, stir the powdered sugar and vanilla together with enough cream to form a thick, spreadable frosting. Use a thin metal spatula to spread it on half of each cookie. Let the cookies sit until the glaze is firm.

The cookies can be layered between sheets of wax paper in a tightly covered container and stored at room temperature for up to four days.

We accept Visa MasterCard PayPal, and cash for all orders.

To place an order just click on order to send an email. Be sure to include a description of your selection in the message, along with shipping and payment information.

________________________________________________________________________________________________