Thursday, May 31, 2007

Not-Chicken Not-Parmesan, by Katey

Feeds 2, double as needed
Morningstar Farms Chik Patties
1 large can Hunt's Marinara (Garlic & Herbs for a preference)
1/4 to 1/2 Cup 2% Mozzarella Cheese (shredded)
Spaghetti noodles (or fettucini, angel hair, whatever)
Green veggies (we usually just crack a can of green beans)

Preheat oven to 375. Put water on for pasta. When oven is hot, put patties in and set timer for 8 minutes. At 8 minutes, turn patties over. Spoon about 1 TBSP marinara over each pattie. Add about 1/8 cup of Mozz. Cheese (You could use Parm if you have it on hand, but then it wouldn't be not-parmesan, would it? Really any cheese will work in a pinch) to each pattie. Put back in oven for additional 8 minutes. Cook Pasta. Cook Veggies. Heat about half the can of sauce.Throw noodles and veggies on plates, add sauce, patties can go on top or on the side.

Wednesday, May 30, 2007

Sloppy Joes (a variation) by Amy

1 lb ground beef or whatever meat-type product you prefer
2 cans tomato soup
1 small onion, diced
1 green pepper, diced
capful of Kitchen Bouquet
1 tbsp brown sugar
brown ground beef, adding onion and green pepper to the mix
drain and rinse
dump in tomato soup, brown sugar and add K.B. (it makes it not so annoyingly red...)
add salt and pepper to tastes
immer until it thickens

Beet Salad, by Jenifer

Beet Salad:
1 1/2 lbs small beets1/2 vinegar4 green onions (chopped)1/2 c. diced celery1/2 c. green pepper, diced1/2 c. chopped walnuts2 cloves garlic, minced1/3 c. walnut oil 3 tbl. rasperry vinegarsalt, pepper
~Scrub beets- remove tops and ends
~In ~saucepan put beets, vinegar, and enough water to cover;cook until tender (drain)
~When beets are cool enough to touch- remove skins (under running water)
~Cut into 1/2" cubes and combine with remaining ingredients- allow to marinate at room temp tor 2 hours
~Serve on bed of lettuce

Tuesday, May 29, 2007

Carbonara Sauce, by Nastia

In a deep pan put
2table spoons of butter or margerine
about 200grms ham cut in very small cubes
some mushrooms
stir fry for a couple of minutes and add two tablespoons of flour, continue fry,
add 2 1/2 cups of milk in room temperature,
salt and pepper,
mix until it gets creamy (not too thick)
take off the fire and add two eggs beated mixing well and fast.
Its great with any kind of pasta.
You can add some cheese crumbs on top of each serve (optional)

Random Sweet Potatoes, by Allison

Preheat the oven to 400 degrees or so.
Peel and dice a couple sweet potatoes.
Throw them into a casserole dish with a couple spoonfuls of brown sugar, a couple tablespoons of butter (chopped into itty bitty pieces).
Stir briefly.
Pour a bit of cranberry juice over top, cover the dish, and bake about 40 minutes.

Fruit Smoothie Cheesecake, by Karli

2 8oz packages cream cheese
1 package frozen mixed berries
1/2 cup sugar
1/2 tub Cool Whip
1 graham cracker crust

Let cream cheese soften and berries & Cool Whip thaw. Beat cheese and sugar in electric mixer. Add berries and beat until blended. Stir in Cool Whip and spread in crust. Refrigerate for at least 2 hours.

Later Added: the recipe said that if you use fresh berries to increase the sugar to 3/4 cup.

Sunday, May 27, 2007

Jerk Chicken, by Kris

Jerk Chicken Marinade:
1 small onion
3 cloves whole fresh garlic (you can cheat and used jarred fresh garlic)
1TBSP ground coriander
1 TBSP ground Jamaican allspice
1 tsp. ground cinammon1 tsp. ground nutmeg
2 TSBP brown sugar
3 Habanero peppers with seeds and ribs
1 tsp peppercorns (or cracked black pepper)
(To decrease the heat in this marinade, remove the seeds and ribs from the Habanero peppers, or use less. To increase the heat, use more habanero peppers!)

In a food processor, pulse the above ingredients until well blended. Add the following wet ingredients:

1 TSBP white vinegar
2 TBSP olive oil
1 TBSP low sodium soy sauce
juice of 3 fresh limes
Pulse to blend.

Pour into a large ziplock bag and add chicken (or steak) to marinade. Allow to marinade in refrigerator overnight.
Grill until done and serve with Limey-Coconut Rice.

Limey-Coconut Rice, (inspired by Heather) by Kris

Limey Coconut Rice, inspired by Heather....

2 teaspoons olive oil
1.5 cups uncooked basmati rice
4 sliced green onions
1 cup fat-free, less-sodium chicken broth
1/2 cup light coconut milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper-
1/4 cup chopped cilantro
1/4 cup fresh squeezed lime juice
1 TBSP butter

Heat oil in a medium saucepan over medium-high heat. Add the rice; sauté 3 minutes. Add onion; sauté 1 minute. Add broth, lime juice, coconut milk, salt, and pepper; stir. Bring to a rolling boil; cover, reduce heat, and simmer 20 - 25 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in cilantro and butter; cover and let stand 5 minutes then stir. Serve with fresh chopped cilantro and lime wedges. Goes great with Jerk Chicken.

"Old" Corn, by Allison

a couple pieces bacon
frozen corn

Heat a skillet over medium heat. Fry up the bacon, pull it out and drain it. Pour the corn and some pepper into the skillet and saute until it starts to brown a bit. Put a bit of milk in and simmer about 5 minutes until the milk is mostly cooked off. Crumble in the bacon and serve.

Thai Shrimp Curry, by Jenifer

We served this with a side salad (lettuce, cucumber, basil and cilantro) and it is meant to serve four. You will need to prepare Jasmine Rice in addition to the following:

Curry Sauce:
2 tlbs canola oil
2 shallots, sliced
1/2 tsp minced garlic
2 1/2 tsps curry powder
1/2 tsp ground tumeric
1 tsp ground chili paste (optional- if you don't like a little heat)
2 tlbs soy sauce
1 stalk lemongrass (cut into 1 " pieces & "bruise" w/knife)
1" piece of fresh ginger- cut into 1/4" thick slices
3 c coconut cream (you can use canned coconut milk)
1/2 tsp salt
3 tlbs brown sugar

~Heat oil in pan over medium heat; add shallots, garlic, cury, tumeric, and chili paste- stir for about 1 minute (should be very "fragrant")
~Add soy sauce, lemongrass and ginger- stir for another 30 seconds or so; Add coconut, salt & sugar- bring to a boil
~ Allow to cool- puree in blender; strain (use a course sieve) to remove lemongrass and ginger (this will last in your fridge for a week- so you can use it on lots of dishes)

Shrimp & Veggies:
1 tlb canola oil
1 lb shrimp (peeled & deveined)
1/2 yellow onion (cubed)
1 carrot sliced in 1/2" rounds, blanched
1/2 c cauliflower in bite sized pieces, blanched
1 c green beans, trimmed, sliced lengthwise, blanched
1 c asparagus- 2" lengths, blanched
1 c brocolini, cut in 2" lengths, blanched
1 ripe tomato- cored & cut into thin strips
3 kaffir lime leaves (can get these at a gourmet or asian market) cut into slivers
10 fresh Thai Basil leaves, julienned

~Heat oil in large pan over med heat; and shrimp and saute until half cooked. Add 1 c curry sauce and bring to simmer (if you like it "juicier"- aka saucier add 1 1/2 c)
~Add onion, carrots, cauliflower,green beans, asparagus, broccolini & tomato; reduce heat and simmer for 1-2 mintues
~Just before serving stir in lime and basil leaves; remove from heat.

Place a scoop of jasmine rice in a bowl. serve shrimp mixture over the rice with the aforementioned side salad

Organic Honey Ginger-Lemongrass Martini, by Jenifer

Begin by making a ginger-lemongrass infused honey:
2 tlbs minced lemongrass
1 tlb peeled, minced fresh ginger
3 tlbs clover honey
1 c water
~Remove outer leaves from leomngrass- cut off top and bottom; mince soft core
~Combine lemongrass, ginger, honey & water in saucepan and bring to slow boil; reduce heat & cook until it becomes a light syrup
~Remove from heat, strain and cool to room temp before using

To make Martini:
1 tsp Ginger lemongrass infused honey
2 oz organic vodka
Crushed Ice
Lemongrass blade and candied ginger for garnish
~Combine infused honey with vodka in cocktail shaker; shake vigorously for about 10 seconds
~Add crushed ice; shake again for another 30 seconds- strain and serve (I like a chlled martini glass) with garnish

Saturday, May 26, 2007

Black Beans and Rice, by Heather

I don't know what black beans & rice are supposed to taste like, but what I made was yummy:
1 C instant brown rice
1/4 onion, diced
1 - 2 cloves garlic, minced
1 1/4 C low sodium chicken stock
1 can black beans, drained & rinsed
3 plum tomatoes, chopped
1 tsp Mexican chili powder
1 tsp cumin
1/4 tsp salt

Heat some oil in a pan, add onions, garlic & rice. When onions are tender, add chicken stock, bring to a boil, cover and reduce to simmer and cook 10 mins (I had instant rice - obviously with normal rice it's usually more like 20 mins). When the liquid is absorbed, add the remaining ingredients and cook until thoroughly heated. You could add some chopped cilantro, squeeze some lime juice on top, add green pepper in the first stage. It was good.

Thursday, May 24, 2007

Chocolate Cherry Cupcakes, by Jenifer

Chocolate cherry Cupcakes

8 oz butter (room temp)

3/4 c sugar

2 eggs (beaten)

2 c flour

2 tsp baking powder

1/2 tsp salt

1/3 c unsweetened cocoa

1 c milk

1 1/3 c cherries (pitted and halved)

Preheat oven to 400 F

~Cream butter &sugar for 4-5 minutes (until light and fluffy)

~Slowly beat in eggs

~whisk together flour, cocoa, salt & baking powder. Add to egg mixture along with milk. Mix just long enough to blen all ingredients (no more than 20 seconds say)

~Fold in halved cherries (no more than another 10 seconds)

~Let rest 10 minutes

~Fill greased muffin cups to brim with batter

~Bake 20-25 mins (until toothpick in middle is clean)

~Let cool 10 mins. before removing

Fresh Cherry Salad with Melon and Mint, by Jenifer

1/2 sm cantaloupe cubed (no seeds or skin please; 1/2" size)

1/4 honeydew cubed (1/2" size)

1/4 c minced fresh mint (and mint for garnish)

2 tlb. honey

1 tlb lemon juice

1 1/2 c. cherries (pitted)

Juice of two limes

~Put cantaloupe, honeydew& mint in bowl- turn several times to mix.

~Mix honey into lemong juice until it dissovles (1-2 minutes) Pour over melons and turn several times.

~Add cherries, turning them in

~pour lime juice over all, garnish and serve

Serves about 6

Monday, May 21, 2007

Chicken-Fajita Quesadillas, by Kris

*Yummy asses chicken-fajita quesadillas, really*

-shred the chicken

- finely dice onions, and bell peppers (green and red)

-put chicken and veggies on a flour tortilla

-smother with pepper jack cheese

-cover with another flour tortilla

-press in a hinged pancake griddle (it's my waffle iron that you flip the sides and they are flat griddles.)

-voila - yummy asses chicken fajita quesadillas....

Leftover Chicken Ideas by Heather

there is oh-so-much you can do with the rest of your chicken...
- traditional chicken salad
- curry-style chicken salad
- chicken caesar salad
- there's one on the blog that has feta & mint and is fab
- I make this thing from Cooking Light called gazpacho panzanella - it's chicken, the same vegetables that you put in gazpacho, a delicious tomato juice-based dressing, and toasted bread
- there are tons of chicken & rice or chicken and noodle salads

Chicken Salad Ideas, by Carolyn and Sue

Basically, put chicken, celery, and nuts (I like walnuts, but pick your fave) through a food processor, add mayo and salt and pepper to taste. You can also add broth, but since you're using leftover rotisserie (and don't have broth due to cooking the chicken), it isn't necessary. It's easy and deeeee-lish.
I meant to say that you can throw so many things in chicken salad, so that is my basic recipe, but you could add:

-Sue's cranberries
-shredded carrot
-fancy mustard
-whatever spice you like... a little curry, some garlic, whatever you fancy

Sunday, May 20, 2007

Greekish Chicken Thighs, by Kristina

Preheat the oven to 350.
Season the skin-side of the thighs with kosher salt, some freshly ground pepper, and dried oregano. Don't be afraid of salt. Use about a teaspoon and a half for four thighs.

Heat an oven-safe skillet (nothing teflon coated, and nothing with a plastic handle) with about 3 Tbs of extra-virgin olive oil. Don't be afraid of is your friend. Heat it on high heat...don't be afraid of high heat...once you get the hang of this, you won't burn anything.

While the skillet is heating, slice two cloves of garlic however you best like your garlic sliced, keeping in mind that the smaller the pieces, the more intense the garlic flavor.

Once the oil is hot, place the chicken skin-side down in the hot oil. (trick: if you push the chicken to the side just a leeettle bit the second you put it down in the oil, it won't stick to the pan). Let it sit, skin side down, in your pan for a few minutes until the skin part is nice and golden.

After a while, you'll get a feel for how long it takes to get your chicken the golden color you like it. If you're new to this, check it after five minutes. If the chicken still looks kind of pale, leave it sit for a while. It is scary to leave chicken for that long on high heat if you are not used to cooking like this; have confidence in yourself, grasshopper, pay attention and you will not let it burn.

While it's cooking like that, season the bottom, skinless side with the same amount of kosher salt, freshly ground black pepper, and oregano you used on the skin side. Once you're ready to turn your chicken over, add your sliced garlic, THEN turn over your chicken. Quickly squeeze half a lemon over the chicken. Then put the whole skillet into the oven, and there it will rest for about 25 min or so, roasting away and cooking through to the bone.

After about 20 minutes, open the oven door and put about a Tbs of feta cheese on top of the chicken thighs. A small slice is nice if you're using fresh feta, or pack together about a tablespoon into a ball-like shape with your fingers if you're using crumbles.

Use tongs to put the chicken thighs on top of the spinach and mushrooms.
Enjoy. Mmmmm.

Add some kalamata olives (cold) to the finished dish for extra flavor, or some cold feta crumbles.And that's how you cook chicken without drying it out, with a nicely flavored skin.

Friday, May 18, 2007

Apples and Cheese Sandwich, by Allison

Get yourself a loaf of french bread (multigrain if you can), split it in half lengthwise and toast it under the broiler. Smear tarragon mayo on one side and on the other side you want thinly sliced apples and cheddar cheese. Toast again until the cheese is melted, then throw some watercress on it, put the two halves together, cut in three pieces and serve.

Thursday, May 17, 2007

Unusual Chicken, suggested by Amber

Their recipe:

  • 1 (3 pound) whole chicken
  • 4 medium red potatoes, peeled and quartered
  • 6 carrots, cut into 1/2 inch pieces
  • 2/3 cup honey
  • 1/3 cup Dijon mustard
  • 3 tablespoons butter
  • 2 tablespoons finely chopped onion
  • 2 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon finely chopped garlic
  • 12 whole fresh mushrooms
  • 2 apples, cored and quartered (optional)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
  3. Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
  4. In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
  5. Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
Sometimes I make it with cut up chicken pieces or chicken breasts, this cuts the cooking time in half. I have omitted the ginger and apples and it still comes out delicious!

Monday, May 14, 2007

Grilled Beef Salad w/Lemongrass Dressing, suggested by Heather

Grilled Beef Salad with Lemongrass Dressing Cooking Light, JULY 2004 (Actually it listed the recipe author as Martin Yan... wonder if it's the guy from Yan Can Cook - which was on PBS years ago)
1/2 cup coarsely chopped fresh mint
1/4 cup coarsely chopped fresh cilantro
1/4 cup thinly sliced shallots
1/4 cup fresh lime juice
2 tablespoons chopped green onions
2 tablespoons chile paste with garlic
1 1/2 tablespoons fish sauce
2 teaspoons sugar
2 teaspoons finely chopped peeled fresh lemongrass

Salad: 1 (1-pound) flank steak, trimmed
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
2 cups sliced iceberg lettuce
2 cups sliced napa (Chinese) cabbage
1/2 cup chopped tomato
1/2 cup thinly vertically sliced red onion

Prepare grill.
To prepare dressing, combine first 9 ingredients, stirring until sugar dissolves.
To prepare salad, sprinkle steak with salt and pepper. Place steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from grill; place on a cutting board. Let stand 15 minutes. Cut steak diagonally across grain into thin slices. Place steak, lettuce, and remaining ingredients in a large bowl. Pour dressing over salad; toss well to coat. Serve immediately.

Yield: 4 servings (serving size: 1 1/2 cups) NUTRITION PER SERVINGCALORIES 288(37% from fat); FAT 11.7g (sat 5g,mono 4.6g,poly 0.6g); PROTEIN 33g; CHOLESTEROL 76mg; CALCIUM 57mg; SODIUM 1020mg; FIBER 2.1g; IRON 3.9mg; CARBOHYDRATE 11.2gMy Changes: I didn't grill the steak, I broiled it, with kosher salt, fresh cracked pepper, and a little Worcestershire. I didn't use iceberg lettuce & napa cabbage - I used what I had: spring greens, baby lettuce, & arugula. Also, I forgot to get limes today and had to use a lemon instead. I thought it would make a difference, but it really didn't. I liked the tomato in it (Laab doesn't have that) -- it was a really nice break from the spice.

Chicken and Broccoli Casserole, by Karli

1lb cubed chicken (cooked)
1 bag frozen broccoli
1 can cream of chicken soup
1 cup shredded cheese (cheddar works good)
either noodles or rice (cooked)
Mix all ingredients together and bake @ 350° for 30 minutes

Saturday, May 12, 2007

Ripe Olive Corn Pudding, by Jenifer

We serve this as a side dish when we have company, but a main dish when it is just us. We also bring it as our contribution to BBQ's as it makes a nice potatoe alternative for BBQ meats:

1/2 c. sliced black olives
2 Tlb butter
2 Tlb flour
2 1/2 c. milk
4 eggs, well beaten
2 t. salt
2 t. sugar (we use honey)
1 t. dry mustard
1/4 t white pepper
4 c. fresh corn kernels
1 1/2 c. soft bread crumbs
1 c. shredded cheddar cheese
1/4 c. chopped parsley

In a large sauce pan, saute onions & olives in butter over low heat (~5 mins). Stir in flour. Cook 3 mins. Slowly add milk, stirring until thick; remove from heat. In a separate bowl, combine eggs, salt, sugar, mustard and pepper. Add this mixture o the olive mixture. Add corn, bread crumbs, cheese and parsley. Turn into greased baking dish. Place this dish into a larger dishthat contains hotwater. There should be enough water to reach halfway up the mixture containing dish. Bake at 350 for ~70 minutes (or until mixture is firm- check center with knife). Makes about 8 servings.

Fruit Gazpacho, by Jenifer

2 c. tomato puree
3 c. orange juice (we like low acid)
2 t sugar ( or honey-this is what we use)
grated zest of one orange
grated zest of 1 lime
1 mango (or papaya) diced
2 c. diced cantaloupe
2 c. diced honeydew
1 diced apple (peeled)
1 c. blueberries
1 c. seedless grapes (halved)
sliced strawberries
sliced kiwi

Combine first 6 ingredients- process half of mixture in food processor (or blender). Recombine with remaining half. Add all but last two ingredients and chill for several hours. Garnish with kiwi and strawberries. Makes about 8 servings.

Random Bean, Beef, and Spice Soup, by Dani

1qt butter beans
1qt potatoes
1qt big boy peas
1qt green beans
4tbsp minced garlic
2qts water
1/2tsp cumin
1lb ground beef
3tsp Habanero hot sauce
2tsp Cayanne pepper
Black pepper
Other Random spices
I think that was it. Brown beef with random spices. Pour everything else into large pot and simmer for 2hours more or less. Can also be done with chicken and noodles.
(And I'm not sure if those are the actual names of the beans, lol, that's what my mom wrote on the jar lid after she canned them, and that's what we called them growing up, butter beans were a small pale green bean, and the big boy peas are a creamy brown pea)

Tuesday, May 8, 2007

Firecracker Shrimp, by Kris

Firecracker shrimp:

-1 lb peeled, deveined uncooked shrimp
-2 TBSP olive oil
-1/2 tsp garlic powder
-1/2 tsp cumin
-2tsp fresh cracked black pepper
-1/2tsp fresh ground sea salt
-1tsp cayenne pepper
-1tsp crushed red pepper flakes
-juice of 1 lemon

Mix above together well and allow to marinate for about 1 hour. Thread onto bamboo skewers that have soaked in water for at least 1 hour. Cook over medium high grill until done (about 2 minutes per side).

Chicken with Yogurt Curry Marinade, by Kris

Chicken with yogurt curry marinade:

-slice chicken breasts into 1.5 inch strips (to thread on skewers)
-1 tub nonfat plain yogurt
-juice of 1 lemon
-1tsp ground cumin
-1tsp paprika
-1tsp onion powder
-1 tsp garlic powder
-1 tsp cayenne pepper
-2tsp yellow curry powder

mix all ingredients well, put in large ziplock container. Marinate for at least 4 hours. Thread chicken pieces onto bamboo skewers that have soaked in water for at least 1 hour. Cook on gril over medium-high heat until done (about 4 - 5 minutes/side).

Monday, May 7, 2007

Inspired Sauce, by Dani

You guys have inspired me. I'm making my own pasta sauce
So far, in the pot, I have:
2 quart jars of home grown tomatos
4 forkfulls of diced garlic(the stuff in the jar at the store)
Italian spices
Cayanne pepper
Black pepper
One lrg onion.

Later: I did it! I actually made pasta sauce. And DH LOVED it. The man who hates all things tomato based LOVED it. He even got seconds.

Split Pea Soup for Picky Eaters, by Allison

It's from Deborah Madison's Vegetarian Cooking for Everyone (excellent book, btw). I've changed the ingredients just a bit because I used the herbs from our garden.

Split Pea Soup even Carl will eat happy

1 1/2 cups split peas
2 Tbsp. olive oil
1 large onion, diced
2 carrots, diced
2 large garlic cloves, chopped
1 Tbsp. fresh oregano
1 Tbsp. fresh rosemary
1 tsp. paprika
salt and pepper
aronatics: 3 bay leaves, 6 thyme sprigs
2 quarts vegetable stock
a few glugs of soy sauce

Cover the peas with water and set aside.

Meanwhile, heat the oil in a soup pot over medium heat. Saute the onion and carrots about 10 minutes. Throw in the garlic, oregano, rosemary, paprika, and pepper, saute a few minutes more. Drain and add the peas, aromatics, salt, and stock. Turn up the heat and stir from time to time until the soup comes to a boil. Turn heat to medium low, partially cover the pot, and cook an hour or maybe longer, until the peas have broken down and are nice and soft. Take out the stems and the bay leaves, then stir in the soy sauce and serve.

No Bake, No Metric Measurement Cheesecake, by Nastia

I think its time for my cheesecake recipe, I like it cause it does not need baking and I can give you the ingredients in cuos and pieces saving me from the *&^%$%#@ metric system.

One can of sour cherry, or abour 35-40 pieces fresh sour cherry (take off the core)

Two cups of sour cherry juice (coffee cups)

Two table spoons of Corn Flour

Two cups of powder sugar

1cup of cream (Creme fresche)

1pack of Philadelphia cheese

1 pack and 10pieces of petite beurre or digestive cookies

1 pack of butter

Melt the butter, crush the cookies until they become powder (I use the blender for that.

In a medium pan put the cookie powder and the melted butter, stir until they become ven and press them at the bottom (must be even in the whole pan.

Stir cream, cheese, and sugar until they become thick spread over the cookies

Add the sour cherries refrigerate for 30min

Boil half the juice in the other half put the corn flour and mix. When the juice boils add the cron flour mix and stir in the same direction until creamy spread on the top of the cherries. Refrigerate for another hour.

This is the only dessert that turns out yummy every time

Sunday, May 6, 2007

Chicken Enchilada Thing, by Amy

It's more of a casserole, and it's really not "Mexican" food. I got the recipe from H #1's aunt...but I don't hold that against her. It's pretty yummy--I like to serve it with black beans and rice.

You'll need:
1 whole chicken (I just cook some breasts and cut them up, I'm strange about chicken.)
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 onion, diced
1 C chicken broth
1 can diced green chiles (I usually use more, but I like my chiles)
shredded cheese
flour or corn tortillas--I like flour with chicken, but corn tastes good too

shred or cut the chicken
mix with soup, onion, broth, and chiles
add salt and pepper to taste--I sometimes add cilantro if I have it on hand
do a layer of tortilla, then chicken and cheese
repeat until you're out of chicken mix
bake at 350 for 1 hour

Easy Breezy Pasta Sauce #2, by Cara

Easy breezy pasta sauce #2 (roasted method)...
1# of fresh tomatoes cut in 1/2 (any kind you like and they don't have to be perfectly ripe or in season),
salt and pepper,
fresh basil/rosemary/oregano (any one or combo is fine), f
resh minced garlic,
red pepper flakes if desired,
olive oil.

Preheat oven to 350. Place a layer of aluminum foil on a cookie sheet. Lay tomatoes cut side up on the tray and drizzle with olive oil, sprinkle with salt and pepper. Top with fresh herbs, garlic, and pepper flakes as desired. Roast tomatoes in the oven for 30 minutes (?) or until they smell really good and they are really soft, then they are done. Pick up aluminum foil and dump tomatoes into blender/food processor and blend away. Voila, you have sauce!

Easy Breezy Pasta Sauce #1, by Cara

2 cans crushed tomatoes,
salt and pepper,
fresh basil/rosemary/oregano (any one or combo is fine),
fresh minced garlic,
red pepper flakes if desired,
olive oil.

Heat olive oil over medium flame in a saucepan. Add seasonings and fresh cut herbs and garlic. So you have everything but the tomatoes heating up in the olive oil. After you have all of that warmed up and the garlic cooked through, add the cans of tomatoes and heat through. Add additional seasonings as needed after adding the tomatoes. Allow it to cook while you cook your pasta, that's it. It tastes really fresh and light.

Potatoes and Smoked Sausage, by Cara

We bought some yummy smoked sausage from a stand at the farmer's market this afternoon. This dish has 5 ingredients...

cubed potatoes,
sliced smoked sausage,
salt, pepper,
and water.

Put potatoes into a frying pan, add about 1/2 inch of water and lots of pepper and a little salt. Cook with the lid on until potatoes are mostly cooked, then add the sliced sausage and heat through. Takes like 15-20 minutes total, since the sausage is smoked and just needs to be heated up. You can also use Kielbasa or fresh sausage like Bratwurst as well. Obviously cook the raw meat longer. Simple and YUM!

Easy Vodka Sauce, suggested by Allison


1/2 cup butter
1 onion, diced
1 cup vodka
2 (28 ounce) cans crushed tomatoes
1 pint heavy cream

In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.

Faux Homemade Pasta Sauce, by Kris

I usually use the Classico Four Cheese sauce and add sauteed onions/garlic, pinch of italian seasoning a 1/2 tsp cayenne pepper and a tsp crushed red pepper flakes. If I add to it, then it sort of become homemade, right? Right?

Friday, May 4, 2007

Meatloaf, by Carrie

1 1/2 lbs ground beef,
mixed with 1/4 c bread crumbs,
2 eggs, 1 can of green chilis,
1/2 c blue cheese crumbles,
garlic powder, and pepper.

Soba-Edamame Salad with Flank Steak, suggested by Heather

Soba-Edamame Salad with Flank Steak
Cooking Light, JULY 2005

You can substitute whole wheat spaghetti for soba, if desired.

2 quarts water
12 ounces uncooked soba (buckwheat noodles)
2 cups frozen shelled edamame (green soybeans), thawed
2 cups thinly sliced Basic Grilled Flank Steak (about 8 ounces)
1 cup (2-inch) julienne-cut red bell pepper
1 cup shredded carrot
1 cup (1-inch) slices green onions
1/4 cup rice vinegar
2 tablespoons canola oil
1 tablespoon low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt

Bring 2 quarts water to a boil in a large saucepan. Add soba; cook 4 minutes. Add edamame; cook 2 minutes or until soba is done. Drain and rinse with cold water; drain. Place soba mixture in a large bowl. Add Basic Grilled Flank Steak, bell pepper, carrot, and onions; toss well to combine.

Combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over soba mixture; toss gently to coat. Cover and chill.

Yield: 6 servings (serving size: 1 1/3 cups)

CALORIES 389(25% from fat); FAT 10.8g (sat 1.6g,mono 4.2g,poly 2.4g); PROTEIN 22.8g; CHOLESTEROL 20mg; CALCIUM 60mg; SODIUM 417mg; FIBER 5.4g; IRON 4.5mg; CARBOHYDRATE 48.3g

My Notes:
I didn't do their flank steak - I just broiled a sirloin steak. I didn't read the recipe that carefully and did a 1 lb steak, but I don't think it was too much at all. I used the wrong noodles and they stuck together too much... maybe buckwheat noodles don't do that, but next time I will break up the noodles into maybe like 2" pieces before boiling them. I would also cut the green onions smaller than 1". I put more chili garlic sauce than a tsp, and that still was hardly noticeable. Next time I will try a combo of sesame oil and chili sesame oil instead of vegetable and add toasted sesame seeds if I have time. Also, the dressing was very light - I think you could up it by probably half and it would not at all be overwhelming.

Here's the flank steak directions:

1 (2-pound) flank steak, trimmed
2 teaspoons Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Cooking spray

Place steak in an 11 x 7-inch baking dish. Sprinkle each side evenly with half of Worcestershire sauce, salt, and pepper; rub mixture into steak. Cover and refrigerate at least 20 minutes.

Prepare grill.

Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 10 minutes. Cut steak diagonally across grain into thin slices.

Yield: 8 servings (serving size: 3 ounces)

There are a bunch of recipes to use with this flank steak. If anyone plans on making a big steak and use it with a couple of different recipes, I can post. Here they are:

Penne Rigate with Chicken, suggested by Angie

We had whole wheat penne with chicken tonight. I thought they were rotini noodles, turns out they're penne. I used a jarred alfredo sauce, and it turned out pretty dang good!

Here's the recipe (from the back of the pasta box)

Penne Rigate With Chicken

1 box Ronzoni Healthy Harvest Penne Rigate
2-3 TBS olive oil
1/2 each: yellow pepper, green bell pepper, onion and garlic clove, chopped
1 jar (26 oz) prepared pasta sauce (your favorite flavor)
3 grilled or cooked boneless, skinless chicken breasts, sliced
2 TBS chopped fresh parsley or basil

1. Cook pasta according to package directions
2. Saute peppers, onion, and garlic in oil until tender
3. Stir in pasta sauce, chicken, and parsely or basil. Simmer 2-3 minutes.
4. Serve sauce mix over pasta.

Hint: We threw the chicken breasts into a bag with olive oil, Italian seasoning, garlic powder, and onion powder. Then we shook it all up, and cooked the chicken on the grill. Shake & Grill! Tasted yummy!

Wednesday, May 2, 2007

Cheesy Stuffed Chicken Breasts, by Dani

1/2lb land o frost cooked ham(NOT smoked ham)
3 bonless skinless chicken breasts, flattened
3 slices white american cheese
3-4 Potatoes

Melt butter in skillet(just a random amount. Cut up ham, unwrap cheese and break in half. Put both halves of piece of cheese inthe middle of the chicken breast, top with some of the ham and a tiny bit of melted butter. Fold up and put in a baking dish, repeat with other chicken. Peel and chop potatos and put in pan around chicken, pour a little melted butter over it all. Bake at 400ish until chicken and potatos are done.

I'm not sure how long it took to cook because I had to take off to my moms to borrow some laundry detergent and left DH to watch it.

Also, I think it might have been better with swiss cheese, or maybe just more cheese. I dunno, but it was pretty yummy.

Bulgur Chili, by Jenifer and Jan

needed to post a recipe we use for chili- it calls for bulgur which many have mistaken for ground meat when we serve it. We like to serve it with homemade cornbread:

1 tsp olive oil
2 med onions, chopped
1 med green pepper, chopped
1 med red perpper, chopped
3 garlic clove, minced
2 c fresh mushrooms, sliced
2 c red kidney beans, cooked (you can get canned)
2 c chickpeas, cooked (again canned will do)
1/2 c bulgur (or you can use COUS COUS!), rinsed
26.5 oz can diced tomatoes
1 c salsa (we use hot- but to your liking)
1/2 c water
1 tbs chili powder
1 tsp dried basil
1/2 tsp ground pepper
1/2 tsp oregano
1/2 tsp cumin
1/4 tsp cayenne
1 tbs unsweetened cocoa powder
1 tsp sugar
1 c corn nibblets (frozen works very well)
1. Heat oil in large pot- saute onions, peppers & garlic for 5 minutes on med
2. Add mushrooms; saute 4-5 mintues
3. Add remaining ingredients except corn
4. Increase heat to high- bring to boil
5. Decrease to medium and simmer, covered, for 25 minutes. Stir occasionally.
6. Stir in corn- simmer until heated through

Faboo Turkey Meatloaf, by Carolyn

Faboo Turkey Meatloaf

1 lb ground turkey
1/2-1 small onion, diced or chopped
2 slices of bread (about 1/2 cup), broken into crumbs
1 egg
1 15-oz can of tomato sauce
garlic powder (or fresh chopped garlic)
Italian seasoning

Preheat oven to 350 degrees. Mix turkey, onion, bread, egg, and 1/2 can of tomato sauce in a loaf pan. Add seasonings as desired. Pour remaining tomato sauce on top of loaf and sprinkle with additional seasonings as desired. Bake in 350 degree oven for about an hour.

A tip I'll add that I use whenever I make meatloaf is this: Before adding sauce to the top, I make little channels in one or more corners to collect oils from the meat. I just stick a finger down along the corner of the pan so that none of the meatloaf mixture is touching the actual corner. Then when I pour the tomato sauce on top I am careful not to pour any down the channel(s). When it cooks, all the grease collects in the corners, and you can drain it off.

I'm in the mood for broccoli with my meatloaf, but I suspect we'll also be having some peas and carrots, since my daughter hasn't been touching broccoli lately.

Toss It In An Oven and See What Happens, by Sue

I think I'm going to throw leftover flank steak, rotisserie chicken, cheese, tomatoes, avocado and black beans into a glass dish and then toss it in the oven for a while and see what happens.

(I couldn't resist!!)

Confetti Couscous, by Heather (who else?)

I used to make something like a confetti salad with couscous all the time and everyone loved it. I would use Near East... I think it was garlic & herb flavor.
Do a small dice of different color bell peppers & tomatoes (about 3 plum tomatoes and maybe a cup altogether of peppers)
and thinly slice 3 or 4 green onions (the white & green parts).
Mix it all up with the cooked couscous and add your favorite Italian dressing (I guess start with about 1/3 C and then see if it tastes good).
Give it some time in the fridge for the flavors to meld and the couscous to cool if you didn't do that before.

Green and White Lasagna, by Rachael

Lasagna Noodles
2 Eggs, slightly beaten
1 24 ounce container Cottage Cheese
2 9oz packages of frozen Spinach, thawed, squeezed to drain
1/2 cup finely chopped Onion
1/4 cup chopped fresh Parsley
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
1/4 teaspoon Pepper
12 oz shredded Mozzarella Cheese
1/2 cup grated Parmesan Cheese
Cook noodles to desired doneness, drain. Heat oven to 350.
In medium bowl combine eggs, cottage cheese, spinach, onion, parsley, garlic powder, salt, and pepper. Mix well.
In ungreased 13X9 baking pan, layer 1/3 each of the noodles, spinach mixture and mozzarella cheese, repeat layers twice. Sprinkle with parmesan cheese.
Bake at 350 for 35-40 minutes. Let stand before serving.
(I have also made this dish with alfredo sauce added to the egg mixture).

Cous Cous ideas, by Carolyn

I usually add tofu (cut into small pieces, and you don't even notice it is there) and frozen peas. Brocolli is nice, esp. in teeny bits. I've tried raisins in it, and like it.

Intro to Cous Cous, by Cara

Inspired by Houston's

The portions of each ingredient are up to you:
cooked plain cous cous (takes like 5 minutes max to cook and you can even microwave it, i think)
lemon juice
a teensy amount of olive oil
chopped mint leaves
raisins (or currants or golden raisins - we get a mixed bag of cherries and golden raisins)chopped apple
roasted peanuts
mix it all up in a bowl and serve as is or chilled

Montreal Chicken & Potatoes from Let's Dish, suggested by Shelli

About This Dish:
Boneless, skinless chicken breasts are marinated in:
olive oil, lemon, and Montreal seasoning and
served with seasoned homemade potato chips.
A great beginning of spring meal. (I'm assuming Let's Dish added this part, not Shelli!)

Crockpot BBQ Pork, by Stephanie

When I make bbq pork i do the pork tenderloin,
a couple cups of water (enough to cover the meat)
and put in a bunch of spices - brown sugar, cumin, chili powder, salt, pepper, old bay, thyme, tabasco sauce, whatever looks good.
I use all of those.
Add way more sugar than everything else (the ratio I shoot for is like 6 or 8 to 1).
Then when it's done I shred it with two forks, stir in barbeque sauce (something you like)
and serve on warmed or toasted hamburger buns.

Crock Pot Pork Loin w/Cumin, by Carrie

I rubbed a pork loin with garlic, oil and a ton of cumin.
That's nicely CROCK POTTING away right now.
A few hours before dinner I'll add my Salsa Verde mixture and let that stew. T
hen I'll shred the pork, spoon salsa verde over it, cheese it up a bit and add sour cream.
Serve it with a side of Spanish rice.