Adventures Recipes

Monday, November 27, 2006

Chocolate Chai Snickerdoodles

2 1/4 cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon ground white pepper
1/2 cup unsweetened cocoa powder
1 cup butter, softened
2 eggs
2 teaspoons vanilla extract
2 1/4 cups flour
1 1/2 teaspoons baking powder

1. In a large mixer bowl, combine sugar and spices; reserve 1/2 cup of mixture in shallow bowl. Add cocoa powder to mixer bowl; stir to blend. Add butter; beat at medium speed until fluffy. Add eggs and vanilla; beat at low speed until combined. Stir in flour and baking powder.
2. Shape 1 tablespoon of dough into ball; roll in reserved sugar-spice mixture. Place on parchment-lined baking sheet. Repeat with remaining dough, placing balls 2 inches apart. Bake in 350 F oven until edges are firm, about 12 to 15 minutes. Cool on wire racks.
3. Makes about 3 1/2 dozen.

Saturday, November 11, 2006


adapted from 2,4,6,8 Great Meals for Couples and Crowds

1 pound Barilla Plus Penne
2 tablespoons extra-virgin olive oil
13 ounces chicken andouille sausage, casing removed and diced
2 tablespoons butter
4 cloves garlic, chopped
2 jalapeno pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 celery ribs, from the heart, with greens, chopped
1 onion, chopped
Black Pepper
2 tablespoons all-purpose flour
1 cup beer
1 cup chicken stock
1 can (14-ounce) diced Fire-Roasted tomatoes
2 tablespoons Frank's Hot Sauce
1 tablespoon dried thyme
3/4 pound chicken breast tenders, diced
1/2 pound medium shrimp, peeled and deveined
1/3 cup heavy cream
3 scallions, thinly sliced
1. Bring a large covered pot of water to a boil for the pasta and add the salt, then add the pasta. Cook the pasta to al dente and drain.
2. While the pasta is working, heat a deep skillet over medium-high heat. Add the extra-virgin olive oil and the andouille. Brown for 2-3 minutes until it begins to crisp. Remove to a bowl with a slotted spoon and set aside.
3. Add the butter to the skillet and when it melts add the garlic, peppers, celery, and onions. Saute for 5-6 minutes. Season with salt, pepper, and dried thyme. Add the flour to the pan. Cook the flour with the veggies for 2 minutes, then whisk in the beer and cook until it is almost all evaporated, about 2 more minutes. Add the chicken stock, tomatoes, hot sauce and bring the liquid to a bubble. Add the chicken and cook for about 5 minutes until the chicken is almost cooked. Add the shrimp and cook until the chicken is no longer pink and the shrimp is opaque. Stir to mix the juices and add the cream. Add the drained pasta to the sauce. Ladle up the Jambasta and top with the scallions and reserved crispy andouille.

Wednesday, November 08, 2006

Sweet and Sour Chicken

Sweet and Sour Chicken
adapted from Eating Well Magazine

1 cup brown rice
1/4 cup seasoned rice vinegar
2 cups low sodium chicken broth
2 tablespoons low sodium soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil
1 pound chicken tenders, cut into bite-sized pieces
4 cloves garlic, minced
2 teaspoons ginger, finely grated
1 cup low sodium chicken broth
6 cups vegetables, cut into bite-sized pieces
(I used broccoli, red bell pepper, carrot, onion)
1/2 cup bean sprouts

1. Prepare rice according to package directions using the 2 cups chicken broth as the liquid.
2. In a small bowl, whisk vinegar, soy sauce, cornstarch, and apricot preserves. Set aside.
3. Heat oil in large skillet over medium-high heat. Add chicken and cook until it is no longer pink, then add garlic and ginger. Continue cooking and stirring for another 30 to 45 seconds. Add the cut up vegetables and stir fry for approximately 2 to 3 minutes.
4. Add chicken broth and continue to cook until veggies are crisp-tender. Stir in bean sprouts. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened. Serve over rice.

Friday, November 03, 2006

Pumpkin Bundt Cake

Pumpkin Bundt Cake
adapted from

1 cup vegetable oil
3 eggs
1 can (15 ounce) pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C). Spray one10-inch bundt or tube pan with Baker's Joy or Pam for baking.
2. Cream oil, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkle with confectioners' sugar.