1/3 tsp curry powder, to taste
Friday, December 28, 2007
1/3 tsp curry powder, to taste
Thursday, December 27, 2007
1 good sized butternut squash~prick with a fork a few time and roast it in the oven on a cookie sheet. It takes 45 min-1 hour depending on squash
In a big soup pot:
1 onion, diced 4 cloves garlic, minced
1 thumb sized piece of ginger, grated
Add the above to pot with 2 TBS butter.
4 medium potates, cubed - add to onions, cook until onions are clear
4-6 cups veggie broth
cover and cook until potatoes are done
With a hand blender/food processor/blender puree potatoe mixture
Seed/peel squash and puree~ add to potatoes mixture
Add 1 can coconut milk, salt and pepper to taste and curry paste to taste. (some like it spicey others not so much) If you don't have curry paste you can always do your favorite curry blend.
reduce temp to low and let simmer 15 min or so to let the flavors mingle.
Enjoy with naan or crusty bread....sourdough is good too!
Freeze in freezer bags/lay them flat for easier storage
1 package elbow macaroni
1 stick butter
1 can evaporated milk
1 can cheddar cheese soup, condensed
1 cup milk
4 cups shredded sharp cheddar cheese
Boil the pasta for 3-4 minutes, drain. Mix all of the ingredients together, except one cup of shredded cheese. [I think my husband mixed all of the ingredients together and THEN added the pasta.] Pour into crock pot. Sprinkle remaining 1 cup of cheese over the top. Put crock pot on high for 30 minutes, and then low for another hour and a half; until bubbly.
This is from memory, and I didn't even make it. That's how easy it is. Haha. We're going to make it again in a night or two, so I'll double check everything. This can be prepared and put in the fridge overnight, and then cooked the next day. That's what we did.
Wednesday, December 26, 2007
Thai Chicken Lettuce Wraps
3 Packages (6 oz each) grilled chicken breast strips, Tysons
1/2 cup chopped fresh cilantro
1/2 medium red onion, diced
1/4 cup fresh chopped mint
1/4 cup chili sauce, Heinz
2 teaspoons shredded lime zest
1/4 cup lime juice, Real Lime
1 tablespoon of soy sauce, Kikkoman
1 1/2 teaspoon Thai seasoning, Spice Islands
1 teaspoon bottled minced garlic
1 head of Boston or Bibb lettuce, separated into leaves
1. In food processor fitted with a metal blade (or a blender using pulse mode in very small batches) combine chicken strips, cilantro, red onion, and chopped mint. Pulse until coarsely minced.
2. Transfer chicken mixture to a medium bowl. Stir in chili sauce, lime zest, lime juice, Thai seasoning, and garlic.
3. Serve with lettuce leaves for cup or wrappers. Garnish with fresh mint or cilantro sprig (optional)
Thursday, December 13, 2007
2 tablespoons kosher salt
1-2 tablespoons black pepper
1 tablespoon dry mustard
Allow the roast to stand at room temperature for about an hour before roasting.
Preheat oven to 450 degrees. Pat the seasoning blend onto all sides of the roast liberally. Place the roast in a roasting pan. Roast in the preheated oven for 20 minutes. Reduce the oven temperature to 325, and roast until the internal temperature reaches the desired level of doneness (115 for rare). Remove from the oven and allow to stand 15 minutes in a warm place. Slice thinly, and serve with the following yummy accompaniments:
Wine Sauce for Beef
2 1/2 cups beef stock or broth
1/2 cup red wine
Salt to taste
Bring the stock and wine to a boil in a small saucepan. Simmer, uncovered, until reduced to about 2 cups. Add salt to taste. Serve with beef.
1/4 cup prepared horseradish
1/4 cup sour cream
In a bowl, combine all the ingredients. Serve with beef. This can be done in advance and kept in the fridge until time to serve. It gets tastier if it has time for the horseradish to develop a bit.
Saute 2 big cloves of garlic and 1/2 lb beef strips in 2 Tbps oil, remove from
pan. Add ~equal amounts of frozen orange juice concentrate & oyster sauce, plus 1 rounded
tsp minced ginger. Add sliced mushrooms. cover and cook 3 minutes. Add 1/2 package broccoli slaw. Cover and cook 2 minutes. Return beef & garlic. cover and cook 1 minute. Scoop out food to drain. Return juice to pan; add a few shakes of teriyaki
sauce and cornstarch solution; cook to thicken, return food.
½ stick butter
1 med. Onion, chopped
4-oz. can green chilies, drained and chopped
1 lb. chicken strips
½ tsp. salt
½ tsp. red pepper
4 oz. Philadelphia cream cheese, cubed
8 (9-inch) flour tortillas
8-oz. pkg. cheddar/Jack Cheese, shredded
½ pt. heavy whipping cream
Preheat oven to 350 degrees. Melt butter in large skillet over medium heat. Add onion and sauté for 5 minutes. Add green chilies, sauté 1 minute. Add chicken, salt, red pepper and sauté over medium heat for 5 minutes. Stir in cream cheese, stirring constantly until melted. Let cool for 5 minutes. Spoon 2 or 3 tablespoons of mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 13x9 inch baking dish. Sprinkle cheese and drizzle with whipping cream. Bake 30 minutes. Let cool 10 minutes before serving.
4 chicken breasts
1 package taco seasoning
1 can diced tomatoes with green chilies
shredded cheddar cheese
Mix taco seasoning and tomatoes in small bowl. Lay chicken on bottom of crockpot and cover with tomato mixture. Cook on high for 3 hours or low for 5-6. Shred chicken, stir and cook for another hour or so.
Line baking pan (I used a Pampered Chef stone bar pan) with tortillas. You will have to tear them into funny shapes to cover bottom. Spread chicken mixture over tortillas and top with cheese. Bake @ 350° until cheese is melted.
Rotisserie chicken shredded or chunked (depending on what size bites you prefer)
1 box of rotini
1 block of cream cheese (I use the 1/3 less fat variety)
1 can of cream of mushroom soup (I use 98% FF)
Melt the chream cheese and add the mushroom soup. I add some creole seasoning at this point. You could add actual mushrooms and stuff (DH and I don't eat them). Cook the rotini. Add a few ladles of pasta water to the sauce. Drain the pasta and add to the sauce. Toss in the chicken.
Mmmmmmm. Really good. And since it's a fake cream sauce, it's water friendly. If the leftovers seem a bit congealed, add some water before putting in the micro.
A note from Karli: Oh wow, that's very similar to what we had last night. The only difference is I added a package of dry ranch dressing to the cream sauce and we did use mushrooms. We call it chicken stroganoff.
canned diced tomatoes
diced green chilies
vermicelli (16 oz)
... and I had chicken breasts in the freezer and cream cheese and shredded cheese in the fridge.
I boiled the chicken breasts with some seasoning; boiled the pasta; shredded the chicken when done; saved several cups of the resulting broth (but only needed a bit); heated the tomatoes, green chilies, and garlic in some olive oil; put in about two tablespoons of cream cheese; added the chicken; put in a little broth to loosen it up; added the drained pasta; put in a baking dish; topped with shredded cheese; into the oven to melt the cheese.
I hope it's not disgusting. With tomatoes and cream cheese, how could it be, right? (Though I have to admit that the color is less than enticing...)
Wednesday, December 12, 2007
4 boneless pork chops
4 med-large potatoes, thinly sliced
1/2 onion, sliced into rings
1 can cream of mushroom soup (I doubled the recipe and used one can mushroom and 1 can cream of celery)
1 cup of milk
Lay sliced onions in bottom of 9x13 baking pan. Put potatoes on top of onion layer. Mix together soup and milk and pour over onions and potatoes. Place pork chops on top and season with favorite seasonings. Bake at 425° for 1 hour.
Amber adds: Karli, that is the same recipe my mom used for pork chops and it is how I make them now. Yummy! Sometimes I add sliced mushrooms or carrots to it as well. It is also good with sour cream mixed into the sauce and lots of garlic.
Friday, December 7, 2007
Caribbean Turkey and Sweet Potato Chili
1 tbsp extra virgin olive oil
1 1/4 lb ground turkey
1 tsp bottled minced garlic
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) sweet potatoes rinsed, drained and diced
1 can (14.5 oz) diced tomatoes with onion
1 can (14.5 oz) chicken broth/stock
1 cup mango nectar (Kerns or Goya brand)
1 packet mild chili seasoning mix (McCormick)
1/2 tsp ground allspice
chopped fresh cilantro (optional)
Heat oil in skillet. Add turkey and garlic, stir until brown.Add broth, beans, potatoes, tomatoes, seasoning packet, nectar, and allspice. Bring to boil, reduce heat, simmer for 10 minutes. Serve into bowls, top with fresh cilantro. Makes 4 servings.
You can use any size pan you want that will determine how much of everything else you use.
Cover the bottom of the pan with half of the ice cream sandwiches. Spread a layer of cool whip over that. Drizzle with hot fudge topping (Hershey's rocks), throw on some unsalted peanuts. Repeat, ending with peanuts. Freeze until firm.
1/2 cup lemon or lime juice
2 TBS olive or canola oil
3/4 tsp season salt
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp dried basil
1/4 tsp thyme
Mix all ingredients and marinade chicken for at least 3 hours.
I grilled the chicken and served over Spanish style rice and tortilla strips. I then topped it with a small amount of salsa and sour cream. My husband melted some colby-jack cheese on top too.
1lb ground beef or turkey
4-6 slices of bacon, cooked
1/2 onion, diced
1/2 packaged Velveeta, cubed or substitute your favorite cheese that melts easily
1 roll ready made pizza crust
Brown ground meat and onion in skillet until done. Crumble bacon and add to meat mixture. Then add cheese and heat until cheese is melted, stirring continuously. Roll out pizza crust on baking sheet. Spread meat/cheese mixture on top. Begin rolling starting at long end. Arrange on cookie sheet with seam side down. Bake at 350% until crust is golden brown.
Core 4-6 apples (however many will fit in your crockpot) and place standing up in slow cooker. Fill empty cavity with brown sugar. Pour 1/2 cup apple juice or cider over apples and sprinkle cinnamon liberaly on top. Cook until apples are desired softness. <1.5>
1 box white cake mix mixed according to directions
1 4oz box orange Jello
1 8oz tub vanilla flavored Cool Whip
Mix Jello into cake batter and bake as directed on box. Cool completely and "frost" with Cool Whip.
Thursday, September 13, 2007
Flourless Fudge Cake
serves 10 - prep time 30 minutes - total time 6 hours
2 sticks of butter (16 T.), cut into pieces
unsweetened cocoa powder for pan
2 cups (12 oz.) semisweet chocolate chips
3 T. orange liqueur (I omitted this)
6 large eggs, separated, at room temp
4 T. granulated sugar
confectioners' sugar, for dusting
1. Preheat over to 300. Butter the bottom and sides for a springform pan. Line bottom of pan with parchment paper (I used waxed paper), butter parchment. Dust paper and sides of pan with cocoa, tapping out excess.
2. In a heatproof bowl set over (not in) a pan of simmering water, melt chocolate and butter, stirring occasionally. Remove from heat and stir in liqueur. In a large bowl, using an electric mixer on high speed, beat egg yolks with 2 T. of granulated sugar until pale and doubled in volume, about 6 minutes. Temper the egg mixture by adding about a cup of the chocolate mixture at first and mixing thoroughly, then stir in the rest of the chocolate mixture.
3. In another bowl, with mixer on high speed, beat egg whites until soft peaks form, gradually add remaining granulated sugar until medium-stiff peaks form. Whisk 1/2 of the egg whites into the chocolate mixture, then gently fold in the rest.
4. Pour batter into prepared pan, bake until cake pulls away from the sides of the pan and the center is just set, 45 to 50 minutes. On a wire rack, cool completely in pan. Cover with plastic wrap and chill for at least 4 hours or up to overnight. To serve, run a metal spatula around the edge of the pan and unmold cake. Dust with confectioners' sugar.
I also served the cake with fresh raspberries and whipped cream. Maybe it was because I used waxed paper instead of parchment, but my cake kinda stuck to the bottom of the pan a little, I just ran a knife around the edges and unstuck it, it looked fine.
Thursday, August 2, 2007
1 package of Mahatma saffron yellow rice
1 can of Goya kidney beans (or black beans)
1 envelope of Goya Sazon seasoning (Con Azafran)
BBQ sauce and dry rub
Rub ribs with a dry bbq rub and place in crock pot for 6 hours on low.
Empty contents of beans can (liquid and all) into sauce pan, add Goya seasoning and simmer on low for 30 minutes until beans are soft.
Make rice per directions.
Take pork out of crockpot and fork-flake. Add BBQ sauce and stir (I only like to add a little because I like mine kinda dry, other people add a lot if they like their BBQ sloppy.) Add a spoon or two of the pork drippings from the crockpot for added flavor - if desired!
Tuesday, July 31, 2007
1/2 pound orzo pasta
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 boneless, skinless chicken breasts,
6 ounces Pepper
2 tablespoons butter
12 cremini or baby portobello mushrooms, sliced
12 shiitake mushrooms, stems removed and sliced
12 white mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon thyme leaves, a couple of sprigs, chopped
2 large shallots, thinly sliced
2 tablespoons all-purpose flour
1 1/2 cups chicken stock
1 tablespoon balsamic vinegar, eyeball it
3 tablespoons heavy cream or half-and-half, a couple turns of the pan
1/4 cup chopped flat-leaf parsley, a generous handful
Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.
Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.
Tuesday, July 24, 2007
|1 pound frozen cranberries|
2 cups orange juice
3 cups ginger ale
2 tablespoons maple syrup
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1 orange, zested Combine all ingredients in a non-reactive saucepan (stainless steel), and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
Carefully puree with stick blender or blender until smooth. Check for seasoning and serve in small ramekins.
Saturday, July 21, 2007
1-8oz brick cream cheese
1 to 1/5tsp vanilla
Prepared graham cracker pie crust
Basically pour everything into a bowl, use your hand mixer to mix it together, and then pour in the pie crust and freeze. It's a bitch to cut, but well worth it. Make sure you have a sharp knife, and some hot water handy when you go to cut it.It started out as a regular refrigerated cheesecake recipe, but after a full 24hrs in the fridge, it wouldn't set up right, so I stuck it in the freezer and it became freezer cheesecake.
For Chocolate I just used a chocolate crust and chocolate whipped topping. DH loved it. I dont' like the chocolate crust, so I can't tell you what I thought.
Thursday, July 19, 2007
1/2 (10 ounce) package frozen raspberries in syrup, slightly thawed
1 1/2 teaspoons lemon juice
2 fresh peaches, peeled and halved
5 teaspoons brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon butter or margarine
In a blender or food processor, process raspberries and lemon juice until pureed. Strain and discard seeds. Cover and chill. Place the peach halves, cut side up, on a large piece of heavy-duty foil (about 18 in. x 12 in). Combine brown sugar and cinnamon; sprinkle into peach centers. Sprinkle with vanilla; dot with butter. Fold foil over peaches and seal. Grill over medium-hot coals for 15 minutes or until heated through. To serve, spoon the raspberry sauce over peaches.
Wednesday, July 18, 2007
3 cups cubed cooked chicken
4 medium carrots, cut into chunks
3 medium red potatoes, cut into chunks
3 celery ribs, sliced
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2/3 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
(Poster's note: I think next time I will only use half of the soup or even just a dry soup mix with some olive oil. It was a little too saucy.)
Place chicken in a greased shallow 2-qt. baking dish. Top with the carrots, potatoes and celery. Combine the soup, water, salt and pepper; pour over vegetables. Cover and bake at 350 degrees F for 60-75 minutes or until vegetables are tender.
Tuesday, July 17, 2007
1/2 c. teriyaki marinade
1 tsp. garlic salt
fresh or canned pineapple slices
Combine the teriyaki marinade with the ground beef and garlic salt. Form into patties. Grill. During the last couple of minutes of grilling, place pineapple slices on the grill until warm and brown. Place pineapple slices on burger add condiments (I used red onion, and the regular stuff) Eat.
8 whole green cardamom pods*
1/2 c sugar
1/2 c apricot preserves
1/3 c fresh lemon juice
1 6 oz package dried apricots, quartered
1 12 oz package cranberries
1 1/2 tsp grated lemon peel
* 1/2 tsp ground cardamom can be substituted for fresh pods
Coarsely crush cardamom pods- discard skins. Bring next 5 ingredients to boil in large saucepan over med-high heat, stirring until sugar dissolves. Add apricots- cook 2 minutes. Add cranberries and cook until berries pop, stirring occassionally- about 9 minutes. Transfer to bowl. Mix in lemon peel. Cover and refrigerate overnight. seve at room temp
Can be made one week in advance
18 large shallots
1 tlbs veg oil
5 tsp minced fresh thyme
5 tlbs balsamic vinegar
1 tbls plus 1/2 c sugar
1 2/3 c ruby port
1/3 c packed golden brown sugar
1 12 oz bag cranberries
1/4 c dried currants
1 tlbs chopped fresh marjoram
Preheat oven to 400. Toss shallots with oil and 3 tsp thyme on baking sheet. Sprinkle with salt and pepper. Bake until golden- about 25 minutes. Mix 1 tlbs vinegar and 1 tlb sugar in small bowl. Drizzle over shallots; toss to coat. Continue roasting until shallots caramelize, stirring occassionally- about 10 minutes. Remove from oven
Bring port, brown sugar, 4 tlbs vinegar, and 1/2 c sugar to boil in large heavy saucepan over med-high heat, stirring until sugar dissolves. Add cranberries and currants; cook until berries pop, stirring occassionally- about 8 minutes. Mix in marjoram and 2 tsps thyme. Mix in shallots. Transfer to bowl- cover and chill overnigh. Serve at room temp.
Can be made a week in advace
1 12 oz container cranberry juice cocktail, thawed
1 c water
1 c packed golden brown sugar
1 cinnamon stick broken in half
1/4 tsp ground allspice
1 6 oz package dried tart cherries
1 12 oz package cranberries
Bring first 5 ingredients to boil in heavy medium saucepan over med-high heat, stirring until sugar dissolves. Add cherries; cook 2 minutes. Add cranberries; cook until berries pop, stirring occasionally- about 9 minutes. Transfer to bowl and chill overnight- discard cinnamon. Serve at room temp.
Can be made a week in advance
1/2 c honey
2-3 tlbs firmly packed brown sugar
2 3" cinnamon sticks
6 whole cloves
1/4 tsp freshly grated nutmeg
3/4 c water
In saucepan combine cranberries, honey, brown sugar, cinnamon sticks, cloves, nutmeg and water; simmer, covered, stirring occassionally for 5-10 minutes or until cranberries have burst and mixture thickens. Tnasfer to bowl and let cool.
Can be made 2 days in advance
1/2 c water
1/2 c sugar
1/2 c maple sugar
1 1/2 tsp shredded lime peel
2 tlbs lime juice
1 12 oz package cranberries
(3 c)1 tsp minced fresh ginger
stir water, sugar, maple syrup, lime peel and lime juice in a heavy medium saucepan; bring to boil then reduce heat. Simmer uncovered for 3 mins or until sugar has dissolved
Add cranberries and continue to simmer, uncovered for 5 minutes, stirring occasionally. Stir in ginger- simmer uncovered for 6 minutes more or until berries have popped and mixture starts to thicken, stirring occassionally
Remove from heat and cool. (can be made 3 days in advance)
Monday, July 16, 2007
2 Tbsp. canola oil
1 - 1 1/2 lbs. okra, stems trimmed off and cut into fair-sized pieces
1/2 cup water
3 Tbsp. cider vinegar
2 Tbsp. sugar
2 tsp. dried tarragon
salt and pepper to taste
Heat the oil in a large, heavy skillet over medium heat. Add the okra and cook 2-3 minutes. Add the water and vinegar and simmer, covered, 10-12 minutes. Stir in the sugar and tarragon and boil, hard, until the until the liquid reduces by about half. Season well with salt and pepper.
(tweaked by me)
4 ears of corn
2 tlbs olive oil
1 lb bacon (diced)
2 med diced onions (~2 c)
8 cloves garlic, minced
4 shallots, minced
2 stalks celery, minced (we leave this out)
2 dried bay leaves
1/2 c unsalted butter
1 c flour
4 c whole milk
2 c heavy cream
2 cups potatoes, peeled and diced (we use Yukon gold)
3 tlbs maple syrup
2 tlbs fresh thyme
2 tlbs fresh basil, chopped
2 tlbs fresh chives, chopped
1 lb fresh lump crab meat
1 tlbs salt
2 tlbs freshly ground pepper
(you can leave this first step out but it really adds something to the whole mixture! If you do simply leave corn in husks- gently pull bak husks w/otu breaking off and discard silks...put husks back in place and tie ends with piece of husk or string...place on heavy rimmed baking sheet and roast at 450 degress until corn is fragrant and husks are brown (~30 minutes)...then remove kernels from cob and follow recipe as stated)) Brush corn with olive oil- grill ears until kernels soften and develop grill marks (~15 minutes)...cut kernels form cob.
In heavy large pot (med heat) saute bacon until crisp (~14-16 mins) Add onions, garlic, shallots, celery & bay leaves. Saute until translucent (~7-9 minutes). Add butter- heat until melted (<1 min). Using wooden spoon, stir in flour- stir constantly until smotth (~3 mins). Lower heat to moderately low and continue to cook and stir constatntly until paste is color of peanut butter (~6 mins)
Whisk in milk and cream- then add potatoes. Raise heat to high and bring to simmer. Reduce heat back to moderately low and simmer, uncovered, until soup thickens and potatoes are tender (~17-19 mins) Stir in maple syrup, thyme, basil, & chives. Gently stir in crab meat, corn, salt and pepper. Serve immediately.
(I got thisoff the 'net years ago and have tweaked it a bit)
1 1/2 lbs butternut squash
4-5 bartlett pears (RIPE-which means yellow or red NOT green)
large clove garlic
1 tbls olive oil
1 tsp curry
1 tsp brown sugar
1 tsp ground cumin
6 c veggie broth (you could use chicken)
Prepare veggies: scoop seeds from sauash and cut in a/2 lengthwise; peel, core and cut pears into small pieces; dice onion; mince garlic. Put squash flesh side down in baking dish with 3/4" of water...cover and cook on high in miocrowave for 15 minutes- you want it soft but not shriveling. Saute onions in oil on med heat until golden- add garlic, curry, cumin, and brown sugar- mush around for about 45 seconds, Peel outer rind from squash and add flesh to pot with pear and broth. Simmer 10 minutes...let cool. Puree until smooth
Thursday, July 12, 2007
In a shallow, microwave- or oven-safe dish, layer:
1 cup refried beans and salsa mixture
1/3 cup black beans, sprinkled
1 chicken breast, cooked, shredded, and taco seasoningized
1/3 jar nacho cheese dip
1/3 cup black beans, sprinkled
1/8 cup fresh minced onion
Microwave for 2-3 minutes or until hot, or cook in the oven until hot. Then add:
1 1/2 cup shredded cheddar and colby cheeses
And cook using desired method until cheese melts.
Serve each person a plate of chips and a little bowl of sour cream. No double dipping!
1 can refried beans
1/2 cup salsa (ish... enough to make it spreadable, not make soup)
Mix and set aside.
1 brick cream cheese
1 packet taco seasoning
Mix and set aside.
1/3 jar nacho cheese dip (tostitos queso is good!)
8oz sour cream
8oz shredded cheese - mexican blend, colby jack, cheddar, whatever. Something with some color is nice. I used 50/50 cheddar and colby the last time I made this.
In a relatively shallow pan (9x13 works well with these amounts), spread the bean mixture, then the cream cheese mixture, cheese sauce, sour cream, and shredded cheese. You can add shredded lettuce, diced fresh tomato, olives, or other (disgusting) things that you personally like to the top... but I don't. Serve cold with scoop tortilla chips, sturdy tortilla chips, fritos scoops, ... whatever.
I'm all about minimizing bowls so I mix the beans and salsa in the serving dish. Also, it helps to pop the beans and salsa in the fridge for a while or the freezer for a few minutes and to make sure the cream cheese is soft before trying to spread it.
Mmmmmm..... sofrito. My favorite way is with calamari (rings and tentacles).
Lightly coat the calamari with some flour mixed with a little bit of garlic powder, salt, black pepper and smoky paprika. Quickly fry the calamari (no longer than 45 seconds - 1 minute per batch). Heat the sofrito on the stove top with finely chopped good sausage (like andouille). Once it is nice and hot, spritz some lemon over it, mix it with the calamari and enjoy. Oh. So. Yum. BTW - this is an appetizer at Bahama Breeze, but they use calamari steaks, not the rings and tentacles...
This makes more than enough for an average package of 3 chicken breasts:
1 1/2 Tbsp smoked Spanish paprika (I've used Hungarian sweet and that's great too)
1/2 Tbsp ground cumin
1/2 Tbsp ground mustard
1 tsp fennel seeds
1 tsp kosher salt
1 tsp fresh ground pepper
Rub it on, drizzle with olive oil, grill. YUM!
Friday, July 6, 2007
1 32 oz. box vegetable stock
15 oz. can diced tomatoes
one bunch cilantro
6 cloves garlic, charred in a skillet
2 guajillo chiles
2 Tbsp canola oil
8 oz. spaghetti, broken into 2- to 4- inch lengths
1/3 cup crumbled feta cheese
1/2 cup grated Monterey Jack
1/2 cup sour cream
Put the stock in a saucepan and turn it to medium high. Add the diced tomatoes, the stems from the cilantro, the garlic, and the chiles. Let simmer 10-15 minutes.
Meanwhile, heat the oil in a wide skillet (preferably an ovenproof one, otherwise you're going to have to move this stuff into something ovenproof later) over medium heat. Add the noodles and saute until browned. Puree the stuff from the saucepan and strain it. Pour most of it into the skillet with the noodles. Simmer until most of the liquid has been absorbed, about 10 minutes. If the noodles aren't soft yet and they're getting dry, add a bit more stock.
Meanwhile, preheat your broiler.If you don't have this stuff in an ovenproof skillet, now is the time to move it to a short, wide dish that can stand up to the broiler. If you do, just keep going. Sprinkle the cheeses over top and broil until the cheese has melted. Remove from the oven. Stir your sour cream with a fork and drizzle it over top, then sprinkle the cilantro over top. Serve.
1 medium ripe red tomato, diced
1 - 1 1/2 ears of fresh sweet corn, cut from cob
1/8 cup small diced onion
1/8 cup small diced red bell pepper
splash (2 tbsp?) red wine vinegar
fresh chopped cilantro to taste
2 1/2 tsp kosher salt
1/4 - 1/2 super small chopped jalapeno, if you'd like the heat (and/or ground cayenne pepper, to taste.)
Put everything in the same bowl. Best if made 3 hours before and refrigerated, to let everything mingle. (If adding any heat, know that it gets hotter the longer you let it mingle.)
1.5 lbs ground turkey
1 cup salsa
1 cup tomato sauce1/2 can black beans
1 cup cottage cheese
1 cup ricotta cheese
1/4 cup milk
4 cup shredded, seasoned taco cheese
4 large soft flour tortillas
Pre-heat oven to 350.
Cook and season turkey in seasoning, then add salsa and tomato sauce. Keep at a simmer and let any liquid burn off. Mix in beans.
In a large bowl, mix cottage & ricotta cheeses, egg, milk, and
1 3/4 c of taco cheese.
Lightly grease or spray a 13x9 casserole dish and cover bottom with 2 large flour tortillas. Spread 1/2 of meat across top and then 1/2 cheese mixture above that. Sprinkle with taco cheese. Cover again with 2 large tortillas, remainder of meat and remainder of cheese. Sprinkle taco cheese generously over the top and bake at 350.
Saturday, June 30, 2007
For the 'shrooms:
some balsamic vinegar (good stuff)
some EVOO (okay stuff)
Liquid Smoke (not too much a little goes a long way with this stuff)
McCormick Montreal Steak Seasoning
Put it all together and poured it over them and let them soak it up for about 4 hours - then just grilled until tender
Tomatoes - chunked up (I like to get all the juices out of them into the bowl for the sauce)
Chunks of Mozzarella
Very good EVOO - dipping quality!!!
McCormick California Style Garlic Salt w/Parsley
Italian Seasoning (Oregano, Rosemary, Thyme )
Let it all get happy together then save the sauce for dipping with crusty bread.
I'm trying my hand at making fruit slushy ice today. I had 2 cartons of fresh raspberries that were going to go bad if I didn't use them. I found a recipe in this month's edition of Cooking Light (thanks Heather!) for blackberry slushy ice, and I just substituted raspberries. I used all my fresh and half a bag of frozen to equal the 1 pound. If this works out well, I'll try another batch with splenda, just to decrease the sugar we are consuming. If I like it, then I'll make different fruit slushy ice and serve it with frozen margaritas. Then, island grill night at my house will have jerk chicken, limey-coconut rice and fresh fruit slushy margaritas! My house will be popular....
Here's the recipe:
1.5 cups water
1/2 cup sugar
1 lb raspberries (fresh or frozen)
1/4 tsp grated fresh lemon rind
1 TBSP fresh squeezed lemon juice
1 tsp rose water (I omitted this)
Mix water and sugar in saucepan and heat until sugar dissolves. Pour into blender with remaining ingredients and puree. Pour through strainer into glass baking dish. Place in freezer and stir with a fork every 45 minutes until frozen. After about 3 hours, fluff with fork and serve. Will keep in freezer for 3 days.
Red, White and Blue Cookies
|1||cup granulated sugar|
|1||cup butter or margarine, softened|
|1/2||teaspoon almond extract|
|2 1/4||cups Gold Medal® all-purpose flour|
|2||tablespoons red colored sugars|
|2||tablespoons blue colored sugars|
Beat granulated sugar, butter, almond extract and egg in large bowl with electric mixer on medium speed 2 minutes. Stir in flour.
|Divide dough in half; cover half and set aside. Place remaining half on waxed paper or plastic wrap; press into 8-inch square. Sprinkle with 1 tablespoon each of the red sugar and blue sugar. Using waxed paper to lift, roll up dough. Repeat with remaining dough and colored sugars. Wrap rolls in plastic wrap and refrigerate about 1 hour or until firm.|
|Heat oven to 375ºF. Cut rolls into 1/4-inch slices. Place about 2 inches apart on ungreased cookie sheet.|
|Bake 6 to 8 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to wire rack.|
|(Total time will vary; cook or bake time is per batch.)|
Thursday, June 28, 2007
In a large zipbag, mix yogurt with juice from 1 lemon, add 2 tsp curry powder, 2 tsp paprika, 1 tsp ground dry mustard, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground ginger, 1/2 tsp garlic powder. Add chicken and marinate for at least 4 hours. Grill until chicken is done.
Or you can also mix (in a large zipbag), yogurt with 1/2 - 3/4 cup of your favorite fresh salsa. I like to use the baja salsa from "Baja Fresh" restaurant. Marinate chicken at least 4 hours then grill.
Fragrant Chicken in Creamy Almond Sauce
Cooking Light, AUGUST 2000
1 tablespoon olive oil
6 (3-inch) cinnamon sticks
5 bay leaves
1 1/2 cups finely chopped onion
6 garlic cloves, minced
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon ground cardamom
2 1/2 pounds skinned, boned chicken breasts, cut into 1-inch pieces
1 cup fat-free, less-sodium chicken broth
1/4 cup fat-free sour cream
1 teaspoon all-purpose flour
1/2 teaspoon sugar
1/4 cup slivered almonds, toasted and ground
1/3 cup chopped red bell pepper
2 tablespoons slivered almonds, toasted
Cinnamon sticks (optional)
PreparationHeat the oil in a large nonstick skillet over medium heat. Add 6 cinnamon sticks and bay leaves. Cook 2 minutes or until fragrant. Add onion and garlic; sauté 5 minutes or until tender. Add the curry powder, turmeric, salt, and cardamom. Add chicken and broth; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until chicken is tender.
Remove the chicken from pan with a slotted spoon. Cook remaining liquid in pan over low heat 5 minutes. Combine sour cream, flour, and sugar in a small bowl; stir in 1/2 cup hot liquid. Add the sour cream mixture to pan, stirring until smooth. Return chicken to pan; stir in ground almonds. Cook 5 minutes or until thick, stirring frequently. Sprinkle with bell pepper. Discard the cinnamon sticks and bay leaves. Sprinkle with slivered almonds; garnish with cinnamon sticks, if desired.
6 servings (serving size: about 1 cup chicken mixture and 1 teaspoon almonds)
Nutritional InformationCALORIES 304(23% from fat); FAT 7.9g (sat 1.3g,mono 4.2g,poly 1.3g); PROTEIN 46.9g; CHOLESTEROL 110mg; CALCIUM 60mg; SODIUM 410mg; FIBER 2.1g; IRON 2.4mg; CARBOHYDRATE 8.7g
1) the tzatziki that you mentioned
2) raita - which is very similar to tzatziki depending on how you make it... drained yogurt, drained grated cucumbers, cilantro, salt, and whatever spices (I usually use a little mint and a decent amt of cumin; my MIL would probably put in cumin & red chili powder) - served with any Indian/Pakistani food I make
3) yogurt tahini sauce from the falafel recipe that's on the blog:
1/2 cup plain low-fat yogurt
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame-seed paste)
1 garlic clove, minced
Yogurt usually lasts a while, so you could use the rest of it next week by making some Greek-style grilled chicken and putting it in pitas with tzatziki. You can substitute sour cream for yogurt in a lot of things - even on a baked potato. You can make a "curry" chicken salad - cubed chicken, celery, apples, dried cranberries, with a sauce of drained yogurt, a little mayo, & curry powder. Also you can bake lots of stuff with yogurt. There are a bunch of recipes on Cookinglight.com. I know I have made some CL coffee cake or blueberry coffee cake (or maybe both) a few times with yogurt and it was amazing, but I can't remember which one it was right now.
And another way I use yogurt is to thicken sauces in Indian dishes. The two that I'm thinking of right now are:
Ground beef (actually should be lamb, but I'm not a lamb cooker) with garlic, ginger, onion, diced tomatoes, spices, & yogurt. I've had ppl tell me to make it a number of different ways, but the simplest on was where you brown the beef & onions with all the spices, garlic, & ginger and then throw in the tomatoes and the yogurt toward the end. The basic spices are turmeric, cumin, & red chili powder. You can add other stuff like cloves, cinammon, cardamom. It might be just as easy to use a premade garam masala and some extra chili.
1 Tbsp EVOO
1 tsp butter
2 garlic cloves, chopped
1 onion, half chopped, the rest for topping the burger
a 10-oz box frozen spinach, defrosted
1 tsp dried oregano
1/4 lb. feta crumbles
1 1/3 lbs ground chicken or turkey
1 Tbsp grill seasoning if you want it
Saute the onion and garlic in the oil and butter over medium heat for about 5 minutes. Remove to a bowl to cool.
Wring the defrosted spinach dry. Throw everything into the bowl, mix together, and form four patties from this. Raise the heat to medium high, add the patties, cook 6 minutes on each side (or grill them, whatever).
She tops it with sliced cucumbers, tomatoes, sauteed onion slices, shredded arugula and hot peppers, then slathers the top bun with a mix of roasted red peppers and olives.
Tuesday, June 26, 2007
from Jamie Oliver's The Naked Chef Takes Off
1 lb fresh raw beets, scrubbed (I cut them up a bit as it says golf-ball sized and mine weren't)
10 clovers garlic, squashed and peeled
a handful fresh oregano, leaves picked from stems
salt and pepper
a good glug balsamic vinegar (it says 10 Tbsp, I didn't use nearly that much)
a good glug olive oil (same story -- it says 6 Tbsp.)
Preheat the oven to 400 degrees. Tear off around 5 feet of aluminum foil and fold it in half to give double thickness. Place beets in the middle of the foil and everything else on top, folding the bottom up some before adding the liquids. Then seal the foil around the beets. Put on a baking sheet, place in the oven, and cook around an hour, until tender.
Cooking Light, AUGUST 2006
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained
PreparationTo prepare dressing, combine first 7 ingredients, stirring well.
To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.
4 servings (serving size: 2 1/2 cups)
CALORIES 249(30% from fat); FAT 8.2g (sat 2.8g,mono 2.9g,poly 0.7g); PROTEIN 23.3g; CHOLESTEROL 50mg; CALCIUM 106mg; SODIUM 650mg; FIBER 7g; IRON 2.2mg; CARBOHYDRATE 25.1g
A cheap alternative for the planks (which are outrageously priced for a piece of frickin wood) is to get some cedar fence boards and cut to size. Disclaimer - Make sure they aren't treated, but I don't think many (if any) are.
Ribs in a foil boat won't cut it here in Texas... If you have a 3-burner 2-tier grill you can adjust it with one burner to get about 250 degrees and put the ribs on the far side on the 2nd tier. Put some wet wood chips in the foil boat and seal it up, then put it over the burner (may have to put it under the grill, right on the burner) to get some smoke. Add wood as needed but don't overdo it. Put some dry rub (search www.recipe.com or similar site for rib rub) on the ribs ahead of time and smoke for ~3 hours. Let them sit covered for a while when they're done, if you have the patience... mmmmmmm Not a quick meal but good for a weekend when you're puttering about outside anyway.
My favorite grilling these days is the little pork riblets. They're pretty cheap too. I use the same rub I use for regular ribs, or for variety I use lemon pepper, steak seasoning, season-all, garlic salt, or whatever sounds good. Trim them good. Grill on medium heat until they're done, moving the done ones (they'll shrink when they're done) to the top rack. Make sure and let them sit covered for a while after they're done. Tear them up into single-bone pieces to eat.
Okay, here's my marinade ... it's so damn good, I should bottle it, but it wouldn't be the same. Sorry no real measurements, I just eyeball it.
I get the steaks all laying in a shallow dish. Then I sprinkle on a light dusting of cumin, both sides, then I really cover/layer one side with onion powder and garlic powder (I get the really good garlic granules from the bulk bin), I flip over to coat both sides.
I'm usually into using fresh onion and garlic, but this is one instance where the dry works well (as long as it hasn't been sitting on the shelf for years ).
I poke holes in the steak with a fork so the marinade sinks in; I know some people are against this since it could let the juices drain, but I've never had a problem with them drying out.
Let's see, then I add some dried red chili pepper flakes, then some dried or fresh cilantro. I sprinkle on some Tabasco sauce, not too much, can make it have that sour taste.
Then I pour on some lite-sodium soy sauce and then some beer (amber or darker). Not too much liquid, you don't want to drown it (DH did this, so now he lets me add the liquid). Just enough to pool some liquid under/around the steaks. Then I take extra care to make little divots/craters on top that I spoon on marinade. Marinate for 1-4+ hours. Yummmmy!
The soy sauce and beer help the marinade seep in and, gawd, what's that word ... my daughter starts being loud and naughty everytime I get on the computer and I CAN'T think ... oh, tenderize.
You can leave out the cilantro and it still tastes good. I can't seem to find the dried cilantro anymore at the bulk bins (of course, it was something I liked, so they discontinued it) and I don't always have fresh on hand.
Marinade: Italian dressing for a quick marinade, or melt a mixture of butter, rosemary, garlic, and oregano and a squirt of lemon juice (plus salt and pepper). Put marinade in a large ziplock bag with asparagus for at least half an hour before grilling. DELICIOUS!
Steaks: (Rib Steaks are my favourite) Any spice mixture you want. I favour a basic salt, pepper and cajun spice mix... DO NOT flip your steaks more than once! (sorry Jake, lol!)
Twice baked Potatoes: Microwave several baking potatoes till relatively soft, cut in half. Scoop insides out into a bowl (leaving a thin shell of potato), mash insides with butter, cream cheese, garlic, cooked broccoli (bacon, cheddar, asiago, onions, whatever you like!) put mixture back into shells, garnish with cheese, fresh herbs on top, and put on grill for 20 minutes or so...
Oh, and veggies on the grill (red peppers, zucchini, onions, mushrooms, etc.) are great. We usually kabob them just because they are easy to deal with that way. I light brush of olive oil and s&p is usually all we do for those.
And last but not least, this is by far, our favorite grilling recipe. Everyone that comes over always requests it.1/2 cup diced onion
1 diced jalapeno pepper
3 Tbsp. white wine vinegar
2 Tbsp. olive oil
2 Tbsp. soy sauce
1/2 tsp. tabasco sauce
1/2 tsp. all spice
1/4 tsp. garlic salt
1/4 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
1 lb. pre-cooked & cleaned (med 56-60) shrimp
Blend everything (Editor's note - except the shrimp!) in food processor until it is a consistent mixture and onion and pepper are finely diced. Pour over shrimp and cover completely. Let the shrimp marinate at least 45 minutes. This is enough for about a pound of medium shrimp. Skewer the shrimp & grill.
Suggested by JulieZ - Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream
SPICE-RUBBED CHICKEN AND VEGETABLE TACOS WITH CILANTRO SLAW AND CHIPOTLE CREAM
1 1/2 cups sour cream
1 tablespoon chopped canned chipotle chiles* (about 2)
2 tablespoons (packed) golden brown sugar
1 tablespoon smoked hot Spanish paprika (Pimentón de la Vera)**
2 1/4 teaspoons chili powder
1 1/2 teaspoons coarse kosher salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
2 small zucchini, quartered lengthwise
1 red bell pepper, seeded, cut lengthwise into 3/4-inch-thick strips
2 tablespoons canola oil
1 pound skinless boneless chicken breast halves, each halved horizontally
12 5- to 6-inch-diameter corn tortillas, warmed
2 limes, each cut into 6 wedges
Prepare barbecue (medium heat). Whisk sour cream and chipotle chiles in small bowl; season with salt. Whisk brown sugar and next 5 ingredients in another small bowl to blend for spice rub.
Place zucchini and bell pepper on rimmed baking sheet. Drizzle with canola oil; toss to coat. Sprinkle spice rub over both sides of vegetables and chicken.
Place chicken and vegetables on barbecue. Grill until vegetables are tender and browned in spots and chicken is cooked through, turning occasionally, about 5 minutes. Transfer to work surface; cut chicken crosswise into 1/2-inch-thick strips. Cut vegetables crosswise into 3/4-inch pieces. Place chicken and vegetables in large bowl; toss to blend.
Place chicken and vegetables, chipotle cream, tortillas, slaw, and lime wedges on table. Allow guests to assemble their own soft tacos.
*Chipotle chiles canned in a spicy tomato sauce, which is sometimes called adobo, are available at some supermarkets, at Latin markets, and at specialty foods stores.
**Available at specialty foods stores and from tienda.com.
Test-kitchen tip: To warm tortillas, wrap in foil in packets of six. Place packets at the edge of the grill; turn occasionally.
Makes 6 servings.
This would be good for a party/guests.
We used flour tortillas instead.
I halved the recipe for the two of us.
Go easy on the chipolte peppers until you know how hot you can take it … you can always dip in the leftover adobe sauce … we did ¾ of a chipolte chili from the can (without the seeds) and added it to 8 oz sour cream
(I pureed in my small food processor). I used the Embasa brand of chipolte peppers in adobe sauce.
this is how I did the spices on chicken … for half of the recipe
1 tablespoon of brown sugar
½ tablespoon paprika
1 teaspoon chili powder
½ teaspoon salt
1 teaspoon garlic powder --- a little under a teaspoon
1 teaspoon onion powder --- a little under a teaspoon
I just used the paprika I had sitting on the shelf, other reviewers of the recipe added cayenne pepper if they didn’t have the called-for paprika and if they wanted it spicier, but it was hot enough for me.
I did not do the zucchini or bell peppers, I would do red bell peppers though
I put a little bit of oil on the chicken as I added the spices … I used safflower oil because I did not have canola
For the slaw mix, I did 1/3 of the recipe, except I went crazy on the fresh cilantro. I used safflower oil and I have used fresh lime or the bottle of lime juice that has been sitting in the fridge for forever, still turned out yummy. Add more lime to taste. I used sea salt.
We just nuked (aka micowaved) our tortillas as we made our tacos. You can dip into the sour cream mixture instead of putting it on each taco, in case, it’s too spicy for someone. I put it on mine and dip extra, yummmm!
12 ounces BAG of shredded three-color coleslaw mix (about 7 cups)
1 cup coarsely chopped fresh cilantro
3 tablespoons canola oil
3 tablespoons fresh lime juice
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground black pepper
Place coleslaw mix and cilantro in large bowl. Whisk canola oil, lime juice, salt, and pepper in medium bowl to blend. Add to cabbage mixture; toss to coat.
Makes about 5 cups.
Salmon or halibut (or other type of fish)
I grill it on a piece of aluminum foil, make a little boat/tray out of it, with butter, lemon, capers, white wine, tarragon or other spice. You can always sear it on the actual grill at the very end (if it doesn't fall apart).
Sunday, June 24, 2007
~6 tbls. butter
~1/4 c flour
1 tsp dry mustard
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
~3 c milk (you may need less)
1 egg well beaten
1 small onion chopped
3 c chredded cheese (I like to split it between cheddar and sharp cheddar- and often exceed the 3 c)
8 oz cooked elbow macaroni
3/4 c breadcrumb (soft, homemade)
Prepare macaroni according to package directions, but leave al dente (slightly firm in the center). Drain and set aside). "Grease" a 3 qt baking dish; preheat oven to 375. Put half pasta in dish.
Place ~ 4 tbls butter in medium saucepan- melt. Add chopped onions- cook slightly (still slightly crunchy) and add flour...mix well. Slowly add in milk, stirring constantly to avoid lumps (sometimes I use my flat whisk). Add in pepper, nutmeg, salt and dry mustard. Temper beaten egg...then add slowly to pan, still stirring. Add cheese and melt- continue to stir. Fold cheese mixture into pasta- alternate adding additional pasta and chees sauce until all pasta is in dish and coated. Melt last 2 tbls of butter...mix into breadcrumbe. Spread breadcrumbs evenly over top. Bake for 30 mins or until golden brown on top.
Thursday, June 21, 2007
My favorite way to eat it is to put the meat into a soft sandwich roll with swiss cheese and mustard. Put it under the broiler for a minutes until cheese it melted and eat. It is ooooh sooo good this way.
Wednesday, June 20, 2007
Pineapple and Spinach Salad
1/2 tsp. finely minced ginger
1/4 cup brown sugar
1/2 tsp vanilla
2 Tbsp water
a bit of grated coconut
2 cups pineapple chunks (I just buy a good-sized can of them)
a good handful of coarsely chopped pecans
most of a bag of spinach (I measure soooo closely, lol!)
small sweet onion, thickly sliced
In a saucepan, combine ginger, sugar, cinnamon, vanilla, and water over medium heat, stirring, until the sugar dissolves. Add the pineapple and cook 15 minutes or so, until the sauce thickens and the pineapple's coated with the syrup. Stir in the coconut. Throw it in a salad bowl over the spinach and onion, toss well, serve immediately.
Tuesday, June 12, 2007
My mom and I are tag-teaming dinner tonight. It's spinach ricotta fritatta. It's baking as we speak. Mom saw it in the paper today and I happened to have the ingredients on hand.
*1/2 medium onion, diced
*4 cups baby spinach leaves
*1 c ricotta
*4 eggs or equivalent egg substitute
*veg oil spray
What to do: First, preheat the oven to 400.
Spray an oven-safe skillet w/the veg oil spray (we actually used a bit of olive oil) and cook the onions over medium heat until they start to carmelize and turn brown (isn't that the same thing?) along the edges.
While the onions are cooking, whisk the ricotta and the eggs together in a bowl. (Duh!)
After the onions are done, add the spinach and continue cooking over medium heat until it wilts.
Remove onion and spinach from heat and spread evenly over the bottom of the skillet. Pour egg/ricotta mixture over the veggies and place in preheated oven for 20 minutes or until it's done when you insert a knife in the center. Cut into slices and serve.
The recipe says you can sub the spinach for green beans, carrots, corn, or any other veggies you have on hand. You can do garlic for onion too. I have no idea what we're having with it or how it'll taste...so we'll see!!
Editor's Note: Spinach Ricotta Fritatta is fun to say!
Monday, June 11, 2007
If you want something about a specific sort of bean, just enter the bean type in the search engine and it'll bring up only those recipes. Some of them are incredibly inexpensive like this: http://www.vegetariantimes.com/recipe/7187
Do you have a crockpot? If you do, that makes it really easy to cook dried beans -- you soak them all night and then put them in the crockpot in the morning. Cans of beans are pretty inexpensive, but dried are even more so.
Friday, June 8, 2007
Noodle Salad with Shrimp and Mint
Cooking Light, APRIL 2006
1 (7-ounce) package uncooked vermicelli
2 tablespoons lime juice
2 tablespoons low-sodium soy sauce
1 tablespoon honey
2 teaspoons chopped fresh mint
2 teaspoons dark sesame oil
1/4 teaspoon salt
2 garlic cloves, minced
1 pound cooked shrimp, chopped
1 tablespoon chopped green onions
Lime wedges (optional)
PreparationCook pasta according to package directions, omitting salt and fat; drain.
Combine lime juice and next 6 ingredients (through garlic) in a small bowl, stirring to combine.
Combine pasta and shrimp in a large bowl. Drizzle with dressing; toss to coat. Sprinkle with onions. Serve immediately with lime wedges, if desired.
4 servings (serving size: 1 1/4 cups)
CALORIES 334(12% from fat); FAT 4.3g (sat 0.5g,mono 0.9g,poly 1g); PROTEIN 31.6g; CHOLESTEROL 223mg; CALCIUM 43mg; SODIUM 672mg; FIBER 1.8g; IRON 5.6mg; CARBOHYDRATE 43.4g
Thai Summer Squash and Tofu with Fresh Corn
Cooking Light, JULY 2000
1 teaspoon roasted peanut oil or vegetable oil
1 cup diced yellow squash
1 cup diced zucchini
1 (12.3-ounce) package reduced-fat extra-firm tofu, drained and cut into 1/2-inch cubes
1/2 teaspoon salt, divided
3 cups fresh corn kernels (about 4 ears)
1 cup light coconut milk
3/4 cup (1/2-inch) sliced green onions
1/3 cup water
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 teaspoon mushroom or low-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 jalapeno pepper, seeded and chopped
2 cups hot cooked basmati rice
2 tablespoons chopped unsalted cashews, toasted
PreparationHeat the oil in a large nonstick skillet over medium-high heat. Add the yellow squash, zucchini, and tofu; sprinkle with 1/4 teaspoon salt. Stir-fry for 8 minutes or until lightly browned. Stir in 1/4 teaspoon salt, corn, and the next 8 ingredients (corn through jalapeno). Reduce heat, and simmer 8 minutes or until the corn is tender. Serve with rice. Sprinkle with cashews.
4 servings (serving size: 1 1/4 cups vegetables, 1/2 cup rice, and 1 1/2 teaspoons nuts)
CALORIES 283(28% from fat); FAT 8.7g (sat 3g,mono 2.4g,poly 2.1g); PROTEIN 12.9g; CHOLESTEROL 0.0mg; CALCIUM 78mg; SODIUM 462mg; FIBER 5.5g; IRON 3.1mg; CARBOHYDRATE 43.4g
Thursday, June 7, 2007
Tuesday, June 5, 2007
White rice, black beans, shredded cheese (I usually use cheddar) and cilantro. Mix it all up and viola...garlic salt to taste (I'm an NaCl freak!)
Yum...very yummy and filling. For a healthier version you could use brown rice, but I honestly cannot figure out how to cook brown rice. Every time I make it, no matter how much water I use or how long I leave it in the rice cooker, it seems under done/a bit chewy/crunchy. hmmm?
Dip slices in coconut milk then dredge in a mixture of sugar and cinnamon.
Cook on a medium hot grill, maybe 2-3 minutes per side.
Serve with vanilla ice cream, or just eat it plain as a side dish.
1 1/2 cups white sugar
1/2 cup butter
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon vanilla extract
2-4 very ripe bananas
1 package instant vanilla pudding
Cream sugar and butter with mixer until fluffy. Add eggs, milk, vanilla and bananas. Mix until bananas are mashed. Add flour, baking powder and pudding. Mix until all ingredients are well blended. Bake at 350° in greased cake pan for approx 45 minutes.
I frosted this with cream cheese frosting and it is very yum-o!
Monday, June 4, 2007
2 cans unsweetened coconut milk
1 or 2 tbs red curry paste
1lb chicken breasts cut in cubes
2 or 3 tbs fish sauce
1 tbs sugar
2 cans bamboo shoots or 1lb green beans
1/2 c. fresh sweet basil
3 Thai chilies cut into strips
Pour half of coconut milk into saucepan. Add curry paste and mash and stir until blended. Bring to a boil. Lower heat and cook until coconut milk becomes oily. Add the rest of the coconut milk and cook for 30 minutes. Add chicken and bamboo shoots and cook for 15-20 minutes until chicken is cooked through. Stir in fish sauce and sugar. Add Basil and hot peppers. Stir. Serve with steamed rice. (take the peppers out before eating they are super hot!)
2 tsp garlic powder
1/2 c white wine
2 tbl white wine worcestershire
1/2 c minced fresh onion
1 tbl italian seasoning
whole wheat bread crumbs (seasoned with Ital seasoning, garlic and parmesean)
ground black pepper to taste
Mix all ingredients except for bread crumbs...make sure they are juicey (may need to tweak wine to accomplish this). If they become too juicey throw in some bead crumb (not too much). Dust in bread crumb. We do these under the broiler but they can also be grilled.
For all the burgers we provide fresh lettuce, cheeses (fresh sliced mozzarella, cheddar, etc), mushrooms, onions, etc. We also brush the rolls with butter (mixed with fresh minced garlic) and grill before serving.
I will make hand cut fries from white poatatoes and sweet potatoes and bake them. We will also have corn on the cob and fresh fruit medley.
1 tbl finely grated raw beet
1/2 c cooked oats
1 c uncooked oats
1/2 c coarsely ground walnuts
1/4 c coarsely ground almonds
2 tbl sesame seeds
1 tbl instant veggie broth
1/4 c minced green pepper
1/4 c minced celery
1/4 c minced onion
1 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground sage
1/4 tsp mustard powder
2 tbl soy sauce
1 tbl nutritional yeast (this is optional)
Mix all ingredients together and form into patties...can be cooked on the grill!
*Hmmmm, I wonder who might like these?*
1/2 c cracked wheat*
1/4 lb green beans
1 sm zucchini
1 sm carrot, peeled
1/2 granny smith apple, peeled
1/2 c canned chick peas, rinsed and drained
1 tbs onion minced
1 tbs sesame tahini (or peanut butter)
1 1/2 tbs canola oil1/2 tsp curry powder
1/2 tsp chili powder
1/2 tsp salt
ground black pepper to taste
1/2 c. whole wheat bread crumbs
Cook green beans until tender/crisp; drain & chop finely. Cook cracked wheat in 1 c boiling water for 1 in; remove from heat and cover. Grate zucchini, carrot & apple; squeeze out extra moisture by pressing in a dishtowel: combine with chopped beans.In food processor, blend chickpeas, onions, garlic, tahini, curry powder, chili powder, salt, pepper and canola oil until smooth; add to shredded veggie mixure. Drain cracked wheat in strainer (press with back of spoon to be sure to remove all excess liquid); add to bowl w/ veggies. Add bread crumbs and refrigerate for 1 hour. Shape into burgers (wet your hands for this one). To cook on grill, lightly brush with oil and cook 3 mins per side.
* cracked what and bulgur are NOT the same- bulgur is parboiled and dried and then has the outer layers stripped before cracking- not so with cracked wheat. You can find real cracked wheat in Indian Food Stores, commonly called daliya.
1 c. TVP (textured veggie protein)
1 c boiling water
1 tbs tomato paste
1 16 oz can beans, drained (pinto, kidney, etc)
1/4 c. whole wheat bread crumbs (I make my own from the bread we bake)
2 cloves garlic, finely minced
1/2 tsp oregano
1 tbs. soy sauce (or tamari)
1 tsp sweetner (sugar, honey,fruit juice..pick your poison)
salt and pepper to taste
additional whole wheat flour for dusting
Pour boiling water over TVP and tomato paste in bowl; stir; let rest for 10 minutes. Combine TVP mixture and all remaining ingredients except flour in food processor; pulse until mixture is almost a puree; shape mixture into burgers (it can be sticky so I sometimes flour my hands first). Dust lightly with flour and refrigerate for one hour. These can be grilled for about ten minutes per side as long as they are covered with foil.
1 lb tofu (I prefer the firm)
1/2 c whole wheat flour
3 tlb. nutritional yeast (this is inactive yeast- makes a good cheese substitute)
2 Tlb. veggie boullion powder
2 tlb soy sauce
1/4 c sesame seeds
1 sm potato (scrubbed)
1/4 tsp garlic powder
1 sm onion (or onion powder to taste)cracked ground pepper to taste
Grind potato, tofu and onion in food processor- be careful not to make it too fine. Mix in remaining ingredients and form into burger shape. I usually bake these on a slightly oiled cookie sheet for 15-20 mins at 350º. (I guess they could also be fried)