This is a great one for the freezer!
2 lbs round or sirloin steak
1/2 t. salt
1/2 t. pepper
3 T. shortening
1/3 c. onion, chopped
1/3 c. celery, chopped
1 clove garlic, minced
2 T. brown sugar
2 t. yellow mustard
2 T. worcestershire sauce
2 t. lemon juice
dash of Tabasco sauce
1 c. undiluted tomato soup
Salt and pepper tenderized steak. Brown meat, onion, celery, and garlic in hot shortening. Add remaining ingredients and cover. Cook for 15-20 minutes. At this point you can Freeze, using the freezer bag method. ( I use gallon size ziploc freezer bags). Then on day you want to serve just thaw completely. Bake in 350 oven for 1 1/2-2 hours till tender.
Sunday, December 20, 2009
Wednesday, December 9, 2009
Pecan Balls
Makes 40 cookies
1/2 C butter
2 Tbsp sugar
1 tsp vanilla
1 C ground pecans (a food processor works fine for this, just don't grind them too fine)
1 C flour
powdered sugar
Preheat oven to 300 degrees.
Beat butter until soft. Blend in sugar until creamy. Add vanilla. Stir in nuts and flour until mixed. Roll dough into small balls (an inch or so in diameter). Bake on a greased sheet for 30 minutes. While hot, roll in powdered sugar and place on wax paper to cool. I usually roll them in powdered sugar again after they have cooled.
Note: These cookies don't spread much during baking so they can be baked close together. The whole recipe can fit on a 10" x 15" sheet.
1/2 C butter
2 Tbsp sugar
1 tsp vanilla
1 C ground pecans (a food processor works fine for this, just don't grind them too fine)
1 C flour
powdered sugar
Preheat oven to 300 degrees.
Beat butter until soft. Blend in sugar until creamy. Add vanilla. Stir in nuts and flour until mixed. Roll dough into small balls (an inch or so in diameter). Bake on a greased sheet for 30 minutes. While hot, roll in powdered sugar and place on wax paper to cool. I usually roll them in powdered sugar again after they have cooled.
Note: These cookies don't spread much during baking so they can be baked close together. The whole recipe can fit on a 10" x 15" sheet.
Almond Snow Balls
Almond Snow Balls
Ingredients
1 pound (4 sticks) margarine, softened
1 cup granulated sugar
3 to 4 teaspoons vanilla extract
1 cup blanched sliced almonds, finely chopped
3 1/2 to 4 cups all-purpose flour
1 cup powdered sugar
Yields: About 4 dozen cookies
Preparation
Preheat oven to 250°F.
In a mixing bowl, thoroughly combine margarine, sugar, vanilla extract and chopped almonds using a rubber spatula.
Fold in the flour – you want the dough to be dense enough to handle with your hands. Sometimes it will take more flour to make this happen, so start with 3 1/2 cups and add flour as necessary.
Roll spoonfuls of the dough into balls about the size of a small walnut and arrange them on a cookie sheet. Transfer to the oven and bake for 45 minutes to an hour, until the cookies are no longer doughy and are cooked through.
Remove the cookies from the oven and, while still hot, roll and toss around in a bowl with the powdered sugar. Once coated, allow to cool. And then they're ready to eat!
Ingredients
1 pound (4 sticks) margarine, softened
1 cup granulated sugar
3 to 4 teaspoons vanilla extract
1 cup blanched sliced almonds, finely chopped
3 1/2 to 4 cups all-purpose flour
1 cup powdered sugar
Yields: About 4 dozen cookies
Preparation
Preheat oven to 250°F.
In a mixing bowl, thoroughly combine margarine, sugar, vanilla extract and chopped almonds using a rubber spatula.
Fold in the flour – you want the dough to be dense enough to handle with your hands. Sometimes it will take more flour to make this happen, so start with 3 1/2 cups and add flour as necessary.
Roll spoonfuls of the dough into balls about the size of a small walnut and arrange them on a cookie sheet. Transfer to the oven and bake for 45 minutes to an hour, until the cookies are no longer doughy and are cooked through.
Remove the cookies from the oven and, while still hot, roll and toss around in a bowl with the powdered sugar. Once coated, allow to cool. And then they're ready to eat!
Tuesday, November 24, 2009
Lefse
This is one of my husband's family delicacies that is traditionally served during the holidays. Although everyone knew how to make Lefse, the first tastes of the season always generated much discussion with each cook comparing her batch with another's AND with her own previous batch the year before. While the cooks compared the nuances of varied flavor, texture, and moisture, the rest of the family was typically busy slathering the lefse with all manner of topping and scarfing it down with nary a notice of the delicate variances so obvious to only those discriminating cooks in the room.
Although traditionally Lefse should be made with real potatoes, those in the know say that using Hungry Jack Instant Potatoes is SO much easier and that it's the only way to go.
Ingredients:
6-1/4 cups of Hungry Jack Instant Potatoes
5 cups boiling water
1 tsp salt (you may want a little more)
1tbsp sugar
1/2 cup vegetable oil
1/2 cup evaporated milk
approximately 3 cups of flour (start with 2 cups and add additional gradually 'til it feels right)
Directions:
1. Mix water into potatoes, salt and sugar. Then pour in oil and milk. Stir well. Pat out the entire concoction in a 9x13 cake pan. Cool completely overnight.
2. Next day when ready to bake, mix in the flour with your hands while the grill is heating. Make sure to mix completely.
3. Heat the griddle to 400 degrees (this can also be done on a cast iron skillet).
4. Form into 1/3 cup balls.
5. Place the balls in the refrigerator.
6. Take out a few balls (2 or 3) at a time and roll in your hands until soft.
7. Taking one ball-- roll out on a pastry cloth to the size of the griddle.
8. Place on the griddle and cook until light brown. Turn once (picking up about 1/3 of the lefse-this may require instruction the first time)
9. NOTE: adjust the griddle temperature as necessary during cooking.
10. Lift the lefse off the griddle (fold in half and lift).
11. Fold each sheet in half and place on a heavy towel, then also cover with a heavy towel (this keeps it from drying out while you cook).
12. Cool in the towel overnight, then air tight wrap in saran wrap the next morning.
13. Makes about 2 dozen sheets.
Although traditionally Lefse should be made with real potatoes, those in the know say that using Hungry Jack Instant Potatoes is SO much easier and that it's the only way to go.
Ingredients:
6-1/4 cups of Hungry Jack Instant Potatoes
5 cups boiling water
1 tsp salt (you may want a little more)
1tbsp sugar
1/2 cup vegetable oil
1/2 cup evaporated milk
approximately 3 cups of flour (start with 2 cups and add additional gradually 'til it feels right)
Directions:
1. Mix water into potatoes, salt and sugar. Then pour in oil and milk. Stir well. Pat out the entire concoction in a 9x13 cake pan. Cool completely overnight.
2. Next day when ready to bake, mix in the flour with your hands while the grill is heating. Make sure to mix completely.
3. Heat the griddle to 400 degrees (this can also be done on a cast iron skillet).
4. Form into 1/3 cup balls.
5. Place the balls in the refrigerator.
6. Take out a few balls (2 or 3) at a time and roll in your hands until soft.
7. Taking one ball-- roll out on a pastry cloth to the size of the griddle.
8. Place on the griddle and cook until light brown. Turn once (picking up about 1/3 of the lefse-this may require instruction the first time)
9. NOTE: adjust the griddle temperature as necessary during cooking.
10. Lift the lefse off the griddle (fold in half and lift).
11. Fold each sheet in half and place on a heavy towel, then also cover with a heavy towel (this keeps it from drying out while you cook).
12. Cool in the towel overnight, then air tight wrap in saran wrap the next morning.
13. Makes about 2 dozen sheets.
Monday, November 23, 2009
Great Grandma Hansen's Magic Bars
This recipe has been handed down to me from my husband's great grandmother. It's a Lerche family tradition to make these every year at Christmas time. They're super easy, kids can help and absolutely delicious!
Ingredients:
1 and 1/2 cup of crushed cornflakes
3 tbsp sugar
1 stick of butter, melted
1 cup chocolate chips
1 and 1/3 cup of coconut
1 cup of chopped nuts (pecans, walnuts, whatever you prefer)
1 can of sweetened condensed milk
Directions:
Pre-heat oven to 350 F.
In an 8x8 baking dish, combine cornflakes, sugar and melted butter. Press down until it evenly covers the bottom of the dish.
Pour chocolate chips in an even layer over the cornflake mixture.
Sprinkle coconut evenly over the top of the chocolate chips.
Spread the chopped nuts over the coconut.
Pour the entire can of sweetened condensed milk over the top, making sure to evenly cover.
Bake for 25 minutes or so, until the edges and top are golden brown.
Let cool completely before cutting into 12-16 bars.
Aunt Louise's Pecan Pie
My great aunt Louise Koonce is the originator of this delicious pecan pie recipe that has been one of my family traditions for over 50 years. She and her husband used to own a pecan orchard in southern Texas, so she baked at least one of these pies every day for most of her adult life. Whenever you’d go to Aunt Louise’s house, on the counter was ALWAYS a freshly baked pecan pie, a stack of plates, some forks and a knife. It was expected that anyone who walked through their door enjoyed a piece. Now that’s my kinda house!
Ingredients:
1/2 cup sugar
2 tbsp flour or cornstarch
1 cup white Karo syrup
2 beaten eggs
2 tbsp melted butter
1 tsp vanilla
1 cup shelled pecans (whole)
1 frozen premade pie crust
Directions:
1. Mix sugar and cornstarch with karo syrup and eggs.
2. Stir in melted butter, vanilla and pecans
3. Pour into uncooked pie shell and place foil around the edges of the crust to avoid burning.
4. Bake for 30 minutes at 350 degrees.
5. Remove foil and continue to bake for another 30-35 minutes.
6. Let cool fully before cutting.
Wednesday, November 18, 2009
Sweet Potato Chipotle Tamales
Ingredients
1-1/2 pounds sweet potatoes, scrubbed and halved lengthwise
olive oil
salt and pepper
1-1/2 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
2 canned chipotle chiles, drained and minced
6 tablespoons butter
1 cup vegetable broth
1-1/4 cups dehydrated masa flour
1 tablespoon baking powder
about 20 dried corn husks, soaked for at least 20 minutes
Cooking Instructions
Rub the sweet potato halves with a touch of olive oil on all sides. Sprinkle with salt and pepper.
Set the sweet potatoes, cut side up, in a baking dish and bake in a 350 degree oven until soft when pressed (about 1 hour.)
Scoop the flesh from the sweet potatoes (discarding skins) into a bowl and mash with a fork until smooth. Mix in the brown sugar, cinnamon and minced chipotles.
In a saucepan over medium heat, combine the butter and vegetable broth and stir until the butter has melted and the broth is warm. Add this mixture to the sweet potatoes and mix well.
Gradually add the masa flour and baking powder, stirring until well blended. Season the mixture with salt and pepper to taste.
Tear 3 or 4 corn husks into long, thin strips. Lay a whole husk flat on a work surface with the long edge closest to you.
Lightly wipe dry with a cloth. Spoon a scant 1/3 cup of filling lengthwise down center of husk.
Fold the bottom edge over the filling and then fold in the sides so that the filling is completely encased. Tie each end with a thin strip of husk.
Repeat until all filling is used.
In an 8- to 10-quart pan, position a rack at least an inch above 1 inch of water and bring to a boil over high heat.
Set the tamales on the rack, lower the heat to maintain a simmer, cover, and steam until the tamale filling is firm (about 1 hour), adding water to the pan as needed to maintain 1-inch
depth.
Remove tamales and let stand at least 10 minutes before serving.
Makes about 12 to 15 tamales
1-1/2 pounds sweet potatoes, scrubbed and halved lengthwise
olive oil
salt and pepper
1-1/2 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
2 canned chipotle chiles, drained and minced
6 tablespoons butter
1 cup vegetable broth
1-1/4 cups dehydrated masa flour
1 tablespoon baking powder
about 20 dried corn husks, soaked for at least 20 minutes
Cooking Instructions
Rub the sweet potato halves with a touch of olive oil on all sides. Sprinkle with salt and pepper.
Set the sweet potatoes, cut side up, in a baking dish and bake in a 350 degree oven until soft when pressed (about 1 hour.)
Scoop the flesh from the sweet potatoes (discarding skins) into a bowl and mash with a fork until smooth. Mix in the brown sugar, cinnamon and minced chipotles.
In a saucepan over medium heat, combine the butter and vegetable broth and stir until the butter has melted and the broth is warm. Add this mixture to the sweet potatoes and mix well.
Gradually add the masa flour and baking powder, stirring until well blended. Season the mixture with salt and pepper to taste.
Tear 3 or 4 corn husks into long, thin strips. Lay a whole husk flat on a work surface with the long edge closest to you.
Lightly wipe dry with a cloth. Spoon a scant 1/3 cup of filling lengthwise down center of husk.
Fold the bottom edge over the filling and then fold in the sides so that the filling is completely encased. Tie each end with a thin strip of husk.
Repeat until all filling is used.
In an 8- to 10-quart pan, position a rack at least an inch above 1 inch of water and bring to a boil over high heat.
Set the tamales on the rack, lower the heat to maintain a simmer, cover, and steam until the tamale filling is firm (about 1 hour), adding water to the pan as needed to maintain 1-inch
depth.
Remove tamales and let stand at least 10 minutes before serving.
Makes about 12 to 15 tamales
Friday, November 13, 2009
Corrine's Caesar Salad Dressing
1/2 cup vegtable oil (not olive)
2 eggs
3 tbsp lemon juice
3 cloves of garlic
1/2 cup parmesan cheese
1 can anchovies including oil
2 tsp worchester sauce
2 tsp powdered mustard
Combine all ingredients in food processor and blend till smooth.
Not for the light hearted
2 eggs
3 tbsp lemon juice
3 cloves of garlic
1/2 cup parmesan cheese
1 can anchovies including oil
2 tsp worchester sauce
2 tsp powdered mustard
Combine all ingredients in food processor and blend till smooth.
Not for the light hearted
Auntie Jeanie's Pecan Pie
These directions will yield one pie.
Melt 1/3 cup of butter & mix it with 3/4 cup firmly packed brown sugar (use dark brown sugar & light corn syrup. If that's not available use light sugar & dark syrup).
Beat in 3 eggs, add 1 cup corn syrup, 1 teaspoon vanilla, 1/4 teaspoon salt & 2 tablespoons flour.
Poke uncooked pie shell several time with a fork & spread 3/4 -1 cup pecans halves on bottom.
Pour in mixture, pecans will rise to the top.
Stir pecans around so that they are moist with the mixture.
Bake at 325 for about 35 minutes.
Melt 1/3 cup of butter & mix it with 3/4 cup firmly packed brown sugar (use dark brown sugar & light corn syrup. If that's not available use light sugar & dark syrup).
Beat in 3 eggs, add 1 cup corn syrup, 1 teaspoon vanilla, 1/4 teaspoon salt & 2 tablespoons flour.
Poke uncooked pie shell several time with a fork & spread 3/4 -1 cup pecans halves on bottom.
Pour in mixture, pecans will rise to the top.
Stir pecans around so that they are moist with the mixture.
Bake at 325 for about 35 minutes.
Chicken Spinach Feta Lasagna
Ingredients:
1 1/2 lbs. boneless, skinless chicken breast
1 small box frozen chopped spinach
10 oz. Feta cheese
1 egg
32 oz. Ricotta cheese
12 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
10 lasagna noodles
48 oz (3 lb) jar of Spaghetti Sauce
1 tsp garlic powder
1 tsp oregano
Directions:
Thaw, rinse and drain spinach.
Preheat oven to 375°F. Coat a large (14x9) glass baking dish with cooking spray.
Place cleaned and trimmed chicken breast in baking dish and season with garlic powder and oregano.
Cover with foil and bake for 45 minutes.
Boil noodles according to directions on box, rinse and drain.
When chicken is done, remove from oven and reduce temperature to 350°F.
Whisk 1 egg into large bowl. Add ricotta, mozzarella and Parmesan cheeses. Tear spinach and stir into cheese mixture, removing any clumps. Set aside.
Shred chicken into small, bite-size pieces by pulling it apart using 2 forks.
Re-coat, clean baking dish with cooking spray.
Cover bottom of baking dish with sauce.
Layer: 5 noodles, thin layer of sauce, cheese/spinach mixture.
Next: Chicken, 5 Noodles, remaining sauce, Feta cheese.
Cover with foil and bake on center rake for 60 minutes. Let cool for 15 minutes before uncovering.
Fresh mushrooms may also be added to this recipe, placed between the thin layer of sauce and cheese mixture.
Serve with a Caesar salad side, garlic bread and a glass of red wine.
1 1/2 lbs. boneless, skinless chicken breast
1 small box frozen chopped spinach
10 oz. Feta cheese
1 egg
32 oz. Ricotta cheese
12 oz. shredded mozzarella cheese
1/2 cup grated Parmesan cheese
10 lasagna noodles
48 oz (3 lb) jar of Spaghetti Sauce
1 tsp garlic powder
1 tsp oregano
Directions:
Thaw, rinse and drain spinach.
Preheat oven to 375°F. Coat a large (14x9) glass baking dish with cooking spray.
Place cleaned and trimmed chicken breast in baking dish and season with garlic powder and oregano.
Cover with foil and bake for 45 minutes.
Boil noodles according to directions on box, rinse and drain.
When chicken is done, remove from oven and reduce temperature to 350°F.
Whisk 1 egg into large bowl. Add ricotta, mozzarella and Parmesan cheeses. Tear spinach and stir into cheese mixture, removing any clumps. Set aside.
Shred chicken into small, bite-size pieces by pulling it apart using 2 forks.
Re-coat, clean baking dish with cooking spray.
Cover bottom of baking dish with sauce.
Layer: 5 noodles, thin layer of sauce, cheese/spinach mixture.
Next: Chicken, 5 Noodles, remaining sauce, Feta cheese.
Cover with foil and bake on center rake for 60 minutes. Let cool for 15 minutes before uncovering.
Fresh mushrooms may also be added to this recipe, placed between the thin layer of sauce and cheese mixture.
Serve with a Caesar salad side, garlic bread and a glass of red wine.
Sausage Rolls
This recipe will make 24 sausage rolls (change servings and units)
Ingredients
6 pre-rolled puff pastry sheets, halved
1 kg ground sausage
1 cup fresh breadcrumb or dried breadcrumbs
1 medium onion, finely chopped
2 tablespoons chopped parsley
1/2 cup milk
salt and pepper
1 egg
2 tablespoons milk
Directions
Pre-heat your oven to 220c.
Lay all the sheets of pastry out on your counter top. If the pastry comes interleaved with plastic, which I still leave on at this stage.
Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper. The mixture will be quite sloppy-this keeps the sausage rolls moist.
Whisk the egg and 2 tablespoons of milk together in a small bowl.
Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
Roll up, peeling the plastic away as you roll.
Seal the inner edge with a little of the egg mix.
Cut each of these rolls in half.
I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
Prick each roll a couple of times with a fork.
Repeat this until all the pastry and mix is used.
Brush the tops of the rolls with the egg mix.
Place in the oven and cook for 5 minutes.
Reduce the heat to 200c and cook for a further 20 minutes.
Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.
Ingredients
6 pre-rolled puff pastry sheets, halved
1 kg ground sausage
1 cup fresh breadcrumb or dried breadcrumbs
1 medium onion, finely chopped
2 tablespoons chopped parsley
1/2 cup milk
salt and pepper
1 egg
2 tablespoons milk
Directions
Pre-heat your oven to 220c.
Lay all the sheets of pastry out on your counter top. If the pastry comes interleaved with plastic, which I still leave on at this stage.
Mix together the meat, breadcrumbs, onion, parsley, milk and salt and pepper. The mixture will be quite sloppy-this keeps the sausage rolls moist.
Whisk the egg and 2 tablespoons of milk together in a small bowl.
Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
Roll up, peeling the plastic away as you roll.
Seal the inner edge with a little of the egg mix.
Cut each of these rolls in half.
I like to make an indent with a sharp knife in the middle of each of these smaller rolls to make them easier to eat.
Prick each roll a couple of times with a fork.
Repeat this until all the pastry and mix is used.
Brush the tops of the rolls with the egg mix.
Place in the oven and cook for 5 minutes.
Reduce the heat to 200c and cook for a further 20 minutes.
Remove to a tray to cool a little before serving them with ketchup or (my favourite) BBQ sauce.
Cheesy, Savory Monkey Bread
Adapted from Chris Pandel’s Monkey Bread with Dill, Butter and Sea Salt. This recipe makes one loaf pan full.
2 Tbsp warm water
1 1/2 tsp active dry yeast
1 tsp sugar
2 1/4 cups flour
1/3 tsp salt
1/2 cup whole milk
1 egg
1 Tbsp plus 4 Tbsp unsalted butter, melted (keep them separate)
3 Tbsp fresh parsley, chopped
3 Tbsp spring onion, chopped
2 cups grated gruyere cheese
1. mix yeast, sugar, and warm water in a small mixing bowl. set
aside for ten minutes to allow yeast to proof (bubbles will
form at the surface).
2. mix flour and salt in large mixing bowl. set bowl on mixer
fitted with the dough hook attachment (or use a spoon and some
elbow grease). with the mixer set on medium speed, slowly add
the proofed yeast mixture to the dry ingredients, followed by
the milk, egg, and 1 Tbsp melted butter. add 1 Tbsp of the
parsley, 1 Tbsp of the onion and 1 cup of the cheese.
3. mix on medium speed just until the dough releases from the
side of the bowl, about 6-to-8 minutes. knead dough together
lightly with your hands. transfer dough to a lightly greased
bowl, cover bowl with plastic wrap and place in a warm place.
allow dough to rise for 25-30 minutes.
4. after 30 minutes, punch dough down and roll into balls,
about 1 inch in diameter. mix 4 Tbsp of the melted butter with
the remaining parsley, spring onion and gruyere, roll balls in
the mixture, and arrange in a lightly greased loaf pans. allow
loaves to rise once more in a warm spot for 30 minutes.
5. Brush loaves again with melted butter. Bake in a 375F oven
for 35 minutes, brushing twice throughout the baking with any
remaining melted butter. serve monkey bread hot out of the oven.
2 Tbsp warm water
1 1/2 tsp active dry yeast
1 tsp sugar
2 1/4 cups flour
1/3 tsp salt
1/2 cup whole milk
1 egg
1 Tbsp plus 4 Tbsp unsalted butter, melted (keep them separate)
3 Tbsp fresh parsley, chopped
3 Tbsp spring onion, chopped
2 cups grated gruyere cheese
1. mix yeast, sugar, and warm water in a small mixing bowl. set
aside for ten minutes to allow yeast to proof (bubbles will
form at the surface).
2. mix flour and salt in large mixing bowl. set bowl on mixer
fitted with the dough hook attachment (or use a spoon and some
elbow grease). with the mixer set on medium speed, slowly add
the proofed yeast mixture to the dry ingredients, followed by
the milk, egg, and 1 Tbsp melted butter. add 1 Tbsp of the
parsley, 1 Tbsp of the onion and 1 cup of the cheese.
3. mix on medium speed just until the dough releases from the
side of the bowl, about 6-to-8 minutes. knead dough together
lightly with your hands. transfer dough to a lightly greased
bowl, cover bowl with plastic wrap and place in a warm place.
allow dough to rise for 25-30 minutes.
4. after 30 minutes, punch dough down and roll into balls,
about 1 inch in diameter. mix 4 Tbsp of the melted butter with
the remaining parsley, spring onion and gruyere, roll balls in
the mixture, and arrange in a lightly greased loaf pans. allow
loaves to rise once more in a warm spot for 30 minutes.
5. Brush loaves again with melted butter. Bake in a 375F oven
for 35 minutes, brushing twice throughout the baking with any
remaining melted butter. serve monkey bread hot out of the oven.
Wednesday, November 11, 2009
Pumpkin Muffins with Cream Cheese Frosting
I made these pumpkin muffins tonight and they are sooo good! It's a total cheater recipe, using a box mix. But what the heck?! They're super easy and super delish. :)
(1) 18.25 oz box of cake mix (white, yellow or spice--your preference)
(1) 15 oz can pumpkin puree
(1) egg
1/3 cup vegetable oil
2 tsp pumpkin pie spice
1. Preheat oven to 350. Grease muffin pans or add liners.
2. In a large bowl, mix all ingredients until smooth.
3. Spoon equal amounts of batter into all muffin cups, making each cup a little more than half full.
4. For standard size muffins, bake for 20 minutes. For mini cupcakes, bake for 15. You'll know they're done when a toothpick inserted comes out clean.
Cream Cheese Frosting:
(1) 8 oz pkg cream cheese
(5) tbsp butter
(2) cups powdered sugar
(2) tsp vanilla extract
1. In a medium bowl, blend cream cheese, butter and vanilla with a hand mixer on medium speed until well combined.
2. Turn mixer down to low and slowly add powdered sugar.
3. Mix on medium speed until completely smooth.
(1) 18.25 oz box of cake mix (white, yellow or spice--your preference)
(1) 15 oz can pumpkin puree
(1) egg
1/3 cup vegetable oil
2 tsp pumpkin pie spice
1. Preheat oven to 350. Grease muffin pans or add liners.
2. In a large bowl, mix all ingredients until smooth.
3. Spoon equal amounts of batter into all muffin cups, making each cup a little more than half full.
4. For standard size muffins, bake for 20 minutes. For mini cupcakes, bake for 15. You'll know they're done when a toothpick inserted comes out clean.
Cream Cheese Frosting:
(1) 8 oz pkg cream cheese
(5) tbsp butter
(2) cups powdered sugar
(2) tsp vanilla extract
1. In a medium bowl, blend cream cheese, butter and vanilla with a hand mixer on medium speed until well combined.
2. Turn mixer down to low and slowly add powdered sugar.
3. Mix on medium speed until completely smooth.
Pumpkin Gingerbread Trifle
Some of you were asking for the recipe. ALL of you should check this one out, even if you think you don't like pumpkin anything; it tends to convert people! :)
I don't follow the recipe exactly - I use real whipped cream, add extra fresh ginger to my gingerbread mix, and aspire to someday make EVERYTHING from scratch when I have the time - maybe with a little splash of bourbon on the gingerbread! :D
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gingerbread-trifle-recipe/index.html
Monday, November 2, 2009
Pumpkin Blondies
Here's the recipe for the pumpkin blondies that I made for November bookclub. I'm sure they'd be good with dark chocolate chips, but I used white chocolate.
Ingredients:
2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
2 sticks unsalted butter, at room temperature
1¼ cups granulated sugar
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
2 cups white chocolate chips
Directions:
Preheat the oven to 350° F. Line a 9×13-inch baking dish with foil. In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until well combined. Mix in the pumpkin puree. With the mixer on low speed add the dry ingredients and mix just until incorporated. Fold in the white chocolate chips with a rubber spatula.
Spread the batter evenly into the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 40-45 minutes. Transfer the pan to a wire rack and let cool completely before cutting.
To serve, lift the cake from the pan using the foil and transfer to a cutting board. Peel off the foil and using a sharp knife, cut into 24 squares.
Saturday, October 31, 2009
Golden Vegetable Soup with Butternut Squash
This is a simple, versatile golden soup with chunky vegetables, easy to prepare in a slow cooker.
Ingredients
1 small butternut squash, peeled and cubed (about 2-1/2 c), may substitute any fresh or frozen winter squash
1 c. carrot, sliced
1 c. celery, sliced
1/2c onion chopped
2 cloves garlic diced
1/4 med. granny smith apple, diced
1 tsp olive oil
4c low sodium vegetable broth (for lowest sodium, use no salt added bouillon or homemade stock)
fresh parsley/ lemon pepper to taste(optional)
Directions
To prepare butternut squash: Use a vegetable peeler to remove skin from squash. Cut squash in half lengthwise, and remove seeds. Lay each half cut side down to cut into cubes.
Heat onion,garlic, and celery briefly in olive oil. Add remaining ingredients and bring to a boil. Reduce heat and simmer until carrots and squash are tender.
With a slotted spoon, remove one cupful of vegetables from the broth. Place in blender, using sufficient broth to puree. Add vegetable puree back into soup pot. Season to taste with fresh
herbs, desired spices and serve.
Variations: Add cooked beans such as garbanzos, red lentils or yellow split peas, whole grain pasta, rice or barley. May be prepared with chicken broth and meat if desired.
Number of Servings: 8
Ingredients
1 small butternut squash, peeled and cubed (about 2-1/2 c), may substitute any fresh or frozen winter squash
1 c. carrot, sliced
1 c. celery, sliced
1/2c onion chopped
2 cloves garlic diced
1/4 med. granny smith apple, diced
1 tsp olive oil
4c low sodium vegetable broth (for lowest sodium, use no salt added bouillon or homemade stock)
fresh parsley/ lemon pepper to taste(optional)
Directions
To prepare butternut squash: Use a vegetable peeler to remove skin from squash. Cut squash in half lengthwise, and remove seeds. Lay each half cut side down to cut into cubes.
Heat onion,garlic, and celery briefly in olive oil. Add remaining ingredients and bring to a boil. Reduce heat and simmer until carrots and squash are tender.
With a slotted spoon, remove one cupful of vegetables from the broth. Place in blender, using sufficient broth to puree. Add vegetable puree back into soup pot. Season to taste with fresh
herbs, desired spices and serve.
Variations: Add cooked beans such as garbanzos, red lentils or yellow split peas, whole grain pasta, rice or barley. May be prepared with chicken broth and meat if desired.
Number of Servings: 8
Tuesday, September 29, 2009
Vegan Low Fat Alfredo Sauce
Vegan, Low Fat Alfredo Sauce
2 heads garlic
2 blocks Mori-Nu soft silken tofu, drained and patted dry on paper towels
3 Tbs. olive oil (more or less if you like)
Some parsley, chopped (optional)
Salt
Pepper
________________________
Cut off the tip-tops of the garlic heads, set on squares of aluminum foil and drizzle with olive oil. Wrap and roast in the oven or toaster oven until fragrant and easily pierced with a knife. [The cheater’s way to do this is to at least start the garlic off in the microwave for a few seconds - no more than 20 seconds at a time - until slightly soft. Then either finish off in the oven or call it good enough.]
Meanwhile… You need to be draining your tofu blocks. Just set them on a couple thicknesses of paper towel and that should do the trick. They don’t need to be dry as a bone, just not dripping wet.
Oh, and start your pasta. This recipe is the perfect amount for 1 lb. (a normal box) of fettucine.
Chop up a bit of parsley. To be honest, I don’t really know what this ingredient adds to the dish (except an odd greenish tinge). You might do fine without it. Let me know how it goes. :)
When your garlic is roasted, drop the tofu into a blender or food processor, glug a bit of olive oil on top, then add the garlic cloves. (Be careful taking them out of their little “husks” - they’ll be quite hot.)
If you aren’t a garlic lover like me, start with just one head of garlic in the mix. You can always add more later.
[I smashed my garlic up with the edge of a knife before I dropped it in the blender. All my cooking shows say this helps enhance the flavor. Besides, it’s kind of fun. If you’re in a real hurry (or don’t want your hands to smell like garlic all next week), skip this step.]
Blend blend blend. It’ll get a bit frothy.
Throw in some salt and pepper. Parsley, if you want it.
TASTE A LOT AS YOU GO. - This is the key to all my culinary successes: Mess around a lot. When it tastes good, stop fiddling with it.
When your sauce is all blended up, pour it into a saucepan and heat it over medium-low heat until it’s warm enough not to cool off your nice hot pasta.
Dump the drained (but not rinsed!) fettucine into at serving bowl. Pour your warm Vegan, Low Fat Alfredo Sauce on top. Thar she blows!
Variations/Additions
- Use this as a less heart-stopping base for a gorgonzola cheese sauce. Just add a coupla handfuls of crumbled gorganzola cheese into the mix as you’re heating it up.
- Slice grape tomatoes in half and edge your serving bowl with them.
- Roasted red bell peppers might be nice
- Leslie suggested adding some green tabasco to give it a kick
- Snip some basil leaves on top, or add fresh pesto as a garnish
- Add crisp-tender vegetables for a pasta primavera
- Or cook some spinach right into it!
- Add artichoke hearts and serve warm with chips like a dip
Tuesday, September 22, 2009
Mixed Fruit Pizza
Here's the recipe for the dessert pizza that I took to the wine and dessert party at Angie Klee's house.
Ingredients:
~ 1 pkg refrigerated cookie dough
~ 1-8oz pkg cream cheese
~ 1/2 cup powdered sugar
~ 1-8oz container of whipped topping (thawed)
~ 1 tsp. vanilla extract
~ 1/2 cup fruit jelly (melted)
~ Assorted fresh fruit of your choice
Roll cookie dough to create a large pizza crust. Bake accourding to package directions, and cool completely. Combine cream cheese, sugar, whipped topping, vanilla, and beat until smooth. Spread filling over cookie crust, and top with fruit. Brush with melted jelly, and sprinkle sugar on top. Serve chilled.
Cook's Notes:
- I found the cookie takes a lot longer to bake than package directions.
- The cream cheese seems to work better if it's not so cold .
Ingredients:
~ 1 pkg refrigerated cookie dough
~ 1-8oz pkg cream cheese
~ 1/2 cup powdered sugar
~ 1-8oz container of whipped topping (thawed)
~ 1 tsp. vanilla extract
~ 1/2 cup fruit jelly (melted)
~ Assorted fresh fruit of your choice
Roll cookie dough to create a large pizza crust. Bake accourding to package directions, and cool completely. Combine cream cheese, sugar, whipped topping, vanilla, and beat until smooth. Spread filling over cookie crust, and top with fruit. Brush with melted jelly, and sprinkle sugar on top. Serve chilled.
Cook's Notes:
- I found the cookie takes a lot longer to bake than package directions.
- The cream cheese seems to work better if it's not so cold .
Sunday, September 20, 2009
Toffee Bars
Here's the recipe for the toffee bars that I made for Angie's dessert and wine party.
35 single saltine crackers
1 cup butter
1 cup sugar
1 16-oz package chocolate chips
1 cup ground walnuts (honestly any nut works)
Preheat oven to 400 degrees
Line a jellyroll pan or cookie sheet with aluminum foil. Spray with Pam.
Place crackers on pan in a single layer, sides touching.
Combine butter and sugar in saucepan. Bring to rolling boil, stirring frequently and boil for 2 to 3 minutes until mixture is thick and fluffy.
Pour over crackers. You'll need to use a spatula to re-align the crackers and spread this mixture evenly over all the crackers.
Bake at 400 for 6 minutes. Remove from oven. You'll need to use a spatula to re-align the crackers.
Sprinkle chocolate chips over the top and let them melt, then spread.
Sprinkle top with chopped nuts and then put in fridge to cool. I usually let them sit a few hours. Then, break into irregular pieces.
Sunday, August 23, 2009
Vegan Choco-Nana Ice Cream
Bananas
Hershey's Baking Cocoa Powder
Hazelnut Agave Nectar (or honey, but no honey for infants...)
1. Mash nanners in a bowl (or food processer)
2. Mix in some cocoa powder (about 1tablespoon for 2-3 nanners).
3. Drizzle in agave/honey, tasting frequently until the bitterness of the cocoa is gone.
4. Freeze.
5. Enjoy!
Hershey's Baking Cocoa Powder
Hazelnut Agave Nectar (or honey, but no honey for infants...)
1. Mash nanners in a bowl (or food processer)
2. Mix in some cocoa powder (about 1tablespoon for 2-3 nanners).
3. Drizzle in agave/honey, tasting frequently until the bitterness of the cocoa is gone.
4. Freeze.
5. Enjoy!
Mini Portobello Patty-Melt
Whole wheat dinner rolls
Mini Portobello mushrooms
Caramelized onions
Havarti Cheese
Dry BBQ rub / BBQ Sauce
1. Rub dry rub, BBQ sauce on mushroom caps
2. Grill til tender.
3. Slice dinner rolls. Set aside the tops, and layer the bottoms with mushroom, onions, and slice of cheese.
4. Broil on a cookie sheet til cheese is bubbly
5. Remove from broiler, add tops to the burgers.
Mini Portobello mushrooms
Caramelized onions
Havarti Cheese
Dry BBQ rub / BBQ Sauce
1. Rub dry rub, BBQ sauce on mushroom caps
2. Grill til tender.
3. Slice dinner rolls. Set aside the tops, and layer the bottoms with mushroom, onions, and slice of cheese.
4. Broil on a cookie sheet til cheese is bubbly
5. Remove from broiler, add tops to the burgers.
Grilled Veggie Sandwich
Bread Dough
Spinach
Grilled Veggies (green zucchini, yellow squash, eggplant, etc...)
Caramelized onions
Sun-dried Tomato Pesto (olive oil, basil, salt, pepper, sun-dried tomatoes)
Parmesan Cheese
Provolone Cheese
1. Roll out bread dough flat.
2. Cover with tomato pesto.
3. Layer grilled veggies, onions, spinach.
4. Cover with cheese.
5. Roll up the edges, and braid together.
6. Bake @ 350 for 1 hr.
7. Let rest for 10 mins, then slice.
Spinach
Grilled Veggies (green zucchini, yellow squash, eggplant, etc...)
Caramelized onions
Sun-dried Tomato Pesto (olive oil, basil, salt, pepper, sun-dried tomatoes)
Parmesan Cheese
Provolone Cheese
1. Roll out bread dough flat.
2. Cover with tomato pesto.
3. Layer grilled veggies, onions, spinach.
4. Cover with cheese.
5. Roll up the edges, and braid together.
6. Bake @ 350 for 1 hr.
7. Let rest for 10 mins, then slice.
Orzo Pasta Salad w/Pomegranate Vinaigrette
Orzo Pasta
Fresh Spinach
Goat Cheese
Pine Nuts
Dried Cranberries
Onion
Bell Pepper (yellow, orange, whatever...)
Pomegranate infused Balsamic Vinegar
Olive Oil
Salt/Pepper
1. Boil pasta, drain, then rinse with cool water.
2. Mix Olive oil, Salt/Pepper, and vinegar to make a vinaigrette.
3. Add to pasta the remaining ingredients, cover with vinaigrette, toss.
4. Chill.
Fresh Spinach
Goat Cheese
Pine Nuts
Dried Cranberries
Onion
Bell Pepper (yellow, orange, whatever...)
Pomegranate infused Balsamic Vinegar
Olive Oil
Salt/Pepper
1. Boil pasta, drain, then rinse with cool water.
2. Mix Olive oil, Salt/Pepper, and vinegar to make a vinaigrette.
3. Add to pasta the remaining ingredients, cover with vinaigrette, toss.
4. Chill.
Israeli Hummus Masabacha
(adapted from Food&Wine, May 2008)
This is the recipe I started with a couple years ago. I never follow it anymore, as some version of it is now deeply ingrained in my psyche (we are huge hummus eaters here!). The most significant change I've made is that I do NOT use my food processor. The agitation of the blades will ruin the flavor of your olive oil. There is a remarkable difference in quality between machine processed and hand processed hummus. I use a potato masher or my pastry cutter now, and love the result! Plus, hand processed hummus is a bit on the chunky side, which I really enjoy. If you need smooth creamy hummus, try processing your beans first, then stir all the other ingredients in by hand.
INGREDIENTS
1/2 pound dried chickpeas
1 tablespoon baking soda
7 large garlic cloves, unpeeled
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon ground cumin, plus more for garnish
1/4 cup tahini, at room temperature
1/4 cup fresh lemon juice
Salt
Paprika, for garnish
1/4 cup chopped parsley
Pita bread, for serving
DIRECTIONS
In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy.
Season the hummus with salt and transfer to a serving bowl. Garnish with cumin, paprika, and a drizzle of olive oil.
This is the recipe I started with a couple years ago. I never follow it anymore, as some version of it is now deeply ingrained in my psyche (we are huge hummus eaters here!). The most significant change I've made is that I do NOT use my food processor. The agitation of the blades will ruin the flavor of your olive oil. There is a remarkable difference in quality between machine processed and hand processed hummus. I use a potato masher or my pastry cutter now, and love the result! Plus, hand processed hummus is a bit on the chunky side, which I really enjoy. If you need smooth creamy hummus, try processing your beans first, then stir all the other ingredients in by hand.
INGREDIENTS
1/2 pound dried chickpeas
1 tablespoon baking soda
7 large garlic cloves, unpeeled
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon ground cumin, plus more for garnish
1/4 cup tahini, at room temperature
1/4 cup fresh lemon juice
Salt
Paprika, for garnish
1/4 cup chopped parsley
Pita bread, for serving
DIRECTIONS
In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in the baking soda. Refrigerate the chickpeas overnight. Drain the chickpeas and rinse them under cold water.
In a medium saucepan, cover the chickpeas with 2 inches of fresh water. Add the garlic cloves and bring to a boil. Simmer over moderately low heat until the chickpeas are tender, about 40 minutes. Drain, reserving 10 tablespoons of the cooking water and 2 tablespoons of the chickpeas. Rinse the chickpeas under cold water. Peel the garlic cloves.
In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 1/4 cup of the olive oil and 6 of the garlic cloves. Add the cumin along with 1/4 cup each of the tahini and lemon juice and process until creamy.
Season the hummus with salt and transfer to a serving bowl. Garnish with cumin, paprika, and a drizzle of olive oil.
Roasted Fingerling Potatoes with Fresh Garden Herbs
Wash and prepare enough new or fingerling potatoes to cover a 9x13 jelly roll pan (I used my stoneware bar pan). Cut the larger ones so all your potatoes are a relatively uniform size. Bake at 450 until easily punctured with a knife and starting to crisp (about 35-40 minutes for me).
Chop very finely a variety of fresh herbs. I used sage, thyme, and oregano. (This recipe is not worth making with dried herbs, in my opinion!)
During the last few minutes that your potatoes are baking, melt 2 TB of butter in a deep-sided sauce pot. Dump in the herbs and stir them around. Add some salt and then add the potatoes immediately from the oven. Stir to coat the potatoes with butter and herbs.
Now add 3 cloves of garlic (finely minced or crushed in a garlic press), salt to taste, and take them off the heat before the garlic starts to burn. Serve immediately.
Chop very finely a variety of fresh herbs. I used sage, thyme, and oregano. (This recipe is not worth making with dried herbs, in my opinion!)
During the last few minutes that your potatoes are baking, melt 2 TB of butter in a deep-sided sauce pot. Dump in the herbs and stir them around. Add some salt and then add the potatoes immediately from the oven. Stir to coat the potatoes with butter and herbs.
Now add 3 cloves of garlic (finely minced or crushed in a garlic press), salt to taste, and take them off the heat before the garlic starts to burn. Serve immediately.
Chana Masala with Kale (or other greens)
1/2 large onion, chopped finely
2 cans garbanzo beans, rinsed and drained
1 can stewed tomatoes
3-4 cups kale (or whatever greens you have on hand - spinach, beet, mustard, etc.), chopped
1 cup coconut milk
2-3 TB garam masala
1 TB yellow curry powder
2 tsp cumin
1 tsp grated fresh ginger
salt
black pepper
red pepper flakes
paprika
fresh lime
cilantro
In a large deep frying pan, saute onion with a smidge of butter. Add a bit of salt and pepper, approximately 2-3 tablespoons of garam masala, 1 tablespoon yellow curry powder, 2 teaspoons cumin, 1 teaspoon grated ginger, as much red pepper flakes as you want it to be hot, and some paprika.
Stir that around until the onions are translucent. Then add garbanzos and tomatoes. Stir together. Taste to see if it needs any more salt.
Let it all simmer on low, covered, for about 15 minutes. Then add the chopped kale on top and cover the pan for another 10 minutes or so, until the kale is nice and wilty.
Stir everything together, do a taste test, and let it keep cooking for a while. The longer this cooks (on very low heat!) the better it will be.
In the last few minutes before you want to serve, add the coconut milk and cook uncovered to integrate.
Serve over basmati rice and garnished liberally with cilantro.
2 cans garbanzo beans, rinsed and drained
1 can stewed tomatoes
3-4 cups kale (or whatever greens you have on hand - spinach, beet, mustard, etc.), chopped
1 cup coconut milk
2-3 TB garam masala
1 TB yellow curry powder
2 tsp cumin
1 tsp grated fresh ginger
salt
black pepper
red pepper flakes
paprika
fresh lime
cilantro
In a large deep frying pan, saute onion with a smidge of butter. Add a bit of salt and pepper, approximately 2-3 tablespoons of garam masala, 1 tablespoon yellow curry powder, 2 teaspoons cumin, 1 teaspoon grated ginger, as much red pepper flakes as you want it to be hot, and some paprika.
Stir that around until the onions are translucent. Then add garbanzos and tomatoes. Stir together. Taste to see if it needs any more salt.
Let it all simmer on low, covered, for about 15 minutes. Then add the chopped kale on top and cover the pan for another 10 minutes or so, until the kale is nice and wilty.
Stir everything together, do a taste test, and let it keep cooking for a while. The longer this cooks (on very low heat!) the better it will be.
In the last few minutes before you want to serve, add the coconut milk and cook uncovered to integrate.
Serve over basmati rice and garnished liberally with cilantro.
Vegan Sweet and Sour Meatballs
1 pound mushrooms (I used a mix of portabello, cremini, and white)
2 onions
3-4 c crumbled soda crackers (only add more if your mix is too wet)
1 c walnuts
5 eggs
2 tsp sage
2-3 tsp thyme
3 large minced garlic clove
In a food processor, pulverize the clean, trimmed mushrooms until they are the texture of ground beef. Put into large mixing bowl.
Process the onions, soda crackers, and walnuts separately and add to the mixing bowl.
Add eggs and spices and mix well. The mix should easily stick into balls, but shouldn’t be gloppy. You can always add more soda crackers.
Scoop into walnut sized lumps and bake 30 minutes on cookie trays @ 350 degrees. They should be slightly crispy on top.
Sauce:
1 bottle (1 ½ c) BBQ sauce
36 oz apricot jam
1/2 c water (optional – use only enough to help you pour the sauce)
Mix together well.
Put baked meatballs into a deep dish, cover with sauce. Bake @350 degrees for 40-45 minutes; until nicely glazed.
Extra baked meatballs (but pre-sauce) can be put in bags in the freezer.
2 onions
3-4 c crumbled soda crackers (only add more if your mix is too wet)
1 c walnuts
5 eggs
2 tsp sage
2-3 tsp thyme
3 large minced garlic clove
In a food processor, pulverize the clean, trimmed mushrooms until they are the texture of ground beef. Put into large mixing bowl.
Process the onions, soda crackers, and walnuts separately and add to the mixing bowl.
Add eggs and spices and mix well. The mix should easily stick into balls, but shouldn’t be gloppy. You can always add more soda crackers.
Scoop into walnut sized lumps and bake 30 minutes on cookie trays @ 350 degrees. They should be slightly crispy on top.
Sauce:
1 bottle (1 ½ c) BBQ sauce
36 oz apricot jam
1/2 c water (optional – use only enough to help you pour the sauce)
Mix together well.
Put baked meatballs into a deep dish, cover with sauce. Bake @350 degrees for 40-45 minutes; until nicely glazed.
Extra baked meatballs (but pre-sauce) can be put in bags in the freezer.
Thursday, August 6, 2009
Santa Fe Chicken
This is a great, and low fat chicken recipe. For you Weight
Watcher types, it is a 4 point meal (plus sour cream).
Marinade:
Juice from 3 limes
1/4 cup soy sauce
1.5 tsp olive oil
1.5 tsp chili powder
1.5 tsp cumin seed (not ground cumin)
1.5 tsp ground coriander
6 cloves garlic, minced
1.5 tsp honey
1 lb boneless, skinless chicken breasts or tenderloin
1/4 cup white wine
Garnish:
Low Fat/Fat Free sour cream
Mix together marinade ingredients in a bowl, stirring
thoroughly. Pour into a shallow baking pan and lay the chicken
breasts in. Cover and refrigerate for 1 hour.
Preheat broiler.
After 1 hour (or up to 2 days), pour in the white wine. Broil
chicken under a medium flame for 8-10 minutes, basting it with
the juices to keep it moist.
Serve with juices and a dollop of sour cream.
Serves 4
This recipe is from "The Healthy Kitchen" cookbook, by Andrew
Weil and Rosie Daily
Enjoy!
Watcher types, it is a 4 point meal (plus sour cream).
Marinade:
Juice from 3 limes
1/4 cup soy sauce
1.5 tsp olive oil
1.5 tsp chili powder
1.5 tsp cumin seed (not ground cumin)
1.5 tsp ground coriander
6 cloves garlic, minced
1.5 tsp honey
1 lb boneless, skinless chicken breasts or tenderloin
1/4 cup white wine
Garnish:
Low Fat/Fat Free sour cream
Mix together marinade ingredients in a bowl, stirring
thoroughly. Pour into a shallow baking pan and lay the chicken
breasts in. Cover and refrigerate for 1 hour.
Preheat broiler.
After 1 hour (or up to 2 days), pour in the white wine. Broil
chicken under a medium flame for 8-10 minutes, basting it with
the juices to keep it moist.
Serve with juices and a dollop of sour cream.
Serves 4
This recipe is from "The Healthy Kitchen" cookbook, by Andrew
Weil and Rosie Daily
Enjoy!
Friday, July 31, 2009
Orzo with Tomatoes, Basil and Gorgonzola
Ingredients:
3 tbsp olive oil
1 cup uncooked orzo pasta
1 red onion-chopped
2 cloves garlic-minced
1 1/4 cups broth (either vegetable or chicken)
1 pint cherry tomatoes-halved
12 leaves fresh basil-chopped
1 cup crumbled Gorgonzola, or to taste
salt and pepper
Directions:
Heat 1 1/2 tbsps of olive oil in a saucepan over medium heat. stir in orzo and cook and stir until orzo has lightly browned- about 3 minutes. Stir in onion and cook until it begins to soften- about 3 minutes. Stir in 1 clove of the minced garlic and cook until fragrant- about 30 seconds. Add stock and bring to a boil. Cover and lower heat to medium low. Cook until orzo is tender yet still a little firm to the bite- about 12 to 14 minutes.
In a mixing bowl combine cherry tomatoes, basil, 1 clove of minced garlic and 1 1/2 tbsps olive oil. Mix together.
When orzo is done cooking, spoon into a serving bowl and if you want, season with a little salt and pepper. Top orzo with tomato mixture. Then sprinkle Gorgonzola on top. You can serve just like this or mix together so the Gorgonzola can "melt" into the hot orzo.
NOTES:
*If you dont like big chunks of tomato, dice the tomatoes instead
*if you wanted to make a cold salad- substitute fresh cubed mozzarella for the Gorgonzola
* I have heard of people substituting FETA for the Gorgonzola if you are not a big fan, but it really does give the whole meal the flavor that makes it wonderful!!!!
3 tbsp olive oil
1 cup uncooked orzo pasta
1 red onion-chopped
2 cloves garlic-minced
1 1/4 cups broth (either vegetable or chicken)
1 pint cherry tomatoes-halved
12 leaves fresh basil-chopped
1 cup crumbled Gorgonzola, or to taste
salt and pepper
Directions:
Heat 1 1/2 tbsps of olive oil in a saucepan over medium heat. stir in orzo and cook and stir until orzo has lightly browned- about 3 minutes. Stir in onion and cook until it begins to soften- about 3 minutes. Stir in 1 clove of the minced garlic and cook until fragrant- about 30 seconds. Add stock and bring to a boil. Cover and lower heat to medium low. Cook until orzo is tender yet still a little firm to the bite- about 12 to 14 minutes.
In a mixing bowl combine cherry tomatoes, basil, 1 clove of minced garlic and 1 1/2 tbsps olive oil. Mix together.
When orzo is done cooking, spoon into a serving bowl and if you want, season with a little salt and pepper. Top orzo with tomato mixture. Then sprinkle Gorgonzola on top. You can serve just like this or mix together so the Gorgonzola can "melt" into the hot orzo.
NOTES:
*If you dont like big chunks of tomato, dice the tomatoes instead
*if you wanted to make a cold salad- substitute fresh cubed mozzarella for the Gorgonzola
* I have heard of people substituting FETA for the Gorgonzola if you are not a big fan, but it really does give the whole meal the flavor that makes it wonderful!!!!
Sunday, July 19, 2009
Thick and Chewy Chocolate Chip Cookies
My friend Karen is one of the best bakers I know. She shared this cookie recipe with me and OMG, they are awesome! If you've ever had the chocolate chip cookies at the Paradise Bakery chain, you'll find these ones to be very similar.
Ingredients:
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
Directions:
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Baker's Note: I find that here in Bend I need to bake these for 14-15 minutes (you know, that whole higher-altitude thing we often deal with in baking).
Ingredients:
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter, melted and cooled until warm
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
Directions:
Adjust oven racks to upper and lower-middle positions. Preheat oven 325°. Line two cookie sheets with parchment paper.
Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in chocolate chips.
Roll a scant half-cup of dough into a ball. Holding dough ball in fingertips of both hands, pull apart into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes). Do not overbake.
Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool.
Baker's Note: I find that here in Bend I need to bake these for 14-15 minutes (you know, that whole higher-altitude thing we often deal with in baking).
Monday, July 13, 2009
Cold Green Bean Salad
1. Cook green beans in salted boiling water until tender.
2. Drain and immediately rinse in cold water.
3. Allow beans to dry on a towel.
4. In a good size salad bowel combine balsalmic vinegar, olive oil, and dijon mustard (to taste for the dressing)
5. Toss green beans in dressing.
6. Add lots of halved or quartered grape or cherry tomatoes.
7. 1 or 2 ears of grilled corn kernels (optional)
8. sliced almonds for crunch
9. Several ounces of crumbled feta cheese.
10. Lots of finely chopped fresh italian parsley.
11. Toss to combine and allow to chill for several hours before serving.
2. Drain and immediately rinse in cold water.
3. Allow beans to dry on a towel.
4. In a good size salad bowel combine balsalmic vinegar, olive oil, and dijon mustard (to taste for the dressing)
5. Toss green beans in dressing.
6. Add lots of halved or quartered grape or cherry tomatoes.
7. 1 or 2 ears of grilled corn kernels (optional)
8. sliced almonds for crunch
9. Several ounces of crumbled feta cheese.
10. Lots of finely chopped fresh italian parsley.
11. Toss to combine and allow to chill for several hours before serving.
Balsamic Marinated Feta-Stuffed Zucchini
Our CSA gave us the most beautiful baby yellow squash and zuchini last week. I had a flavor profile in mind and created this recipe, which turned out amazing. Even Abby who is 4 liked it. I never measure but here are the steps used to create this dish.
1. Cut the zuchini and squash in half and remove the seeds
2. In a ziploc freezer bag combine balsalmic vinegar, olive oil, a dash of worsteshire sauce, good quality dijon mustard. Stir to combine and place prepped zuchini in bag. Squeeze out as much air as possible, seal tightly and marinate in the fridge for at least two hours.
3. Grill zuchini for ten minutes open face down.
4. While the zuchini is grilling prepare a stuffing of crumbled feta cheese, diced roasted red peppers, and lots of thinly sliced fresh basil.
5. When the zuchini is cooked but still very al dente remove from the grill and fill with the stuffing.
6. Broil the stuffed zuchini 8 inches below broiler on high for several minutes until cheese stuffing is melted.
1. Cut the zuchini and squash in half and remove the seeds
2. In a ziploc freezer bag combine balsalmic vinegar, olive oil, a dash of worsteshire sauce, good quality dijon mustard. Stir to combine and place prepped zuchini in bag. Squeeze out as much air as possible, seal tightly and marinate in the fridge for at least two hours.
3. Grill zuchini for ten minutes open face down.
4. While the zuchini is grilling prepare a stuffing of crumbled feta cheese, diced roasted red peppers, and lots of thinly sliced fresh basil.
5. When the zuchini is cooked but still very al dente remove from the grill and fill with the stuffing.
6. Broil the stuffed zuchini 8 inches below broiler on high for several minutes until cheese stuffing is melted.
Crockpot Machaca
For being a white girl, I find that I cook a surprising amount of Mexican food. Perhaps it is due to my growing up in the barrio of Mesa, Arizona, or maybe because I'm a Mexican trapped in this Gueda body. I don't know, but regardless here is an awesome shredded beef dish that I make that can be used for burritos, enchiladas, tamales, nachos, whatever. It's super easy to make and absolutely delish.
Ingredients:
A 2-3 lb beef roast
1 can of diced tomatoes w/chilis
1 can of diced green chilis (a small can is fine)
1 tbsp of cumin
1 tsp oregano, crushed
1 tsp chili powder
1 tsp taco seasoning (I buy the stuff that comes in a little plastic bag w/the other bagged spices)
Directions:
Place roast in the crockpot. Mix all other ingredients in a medium sized bowl. Pour mixture over roast and cook on high for 4-5 hours. Turn crockpot down to "low", give it a stir and let cook for an additional 2 hours. You'll know it's ready when it's easily shredded with a fork.
Serve with tortillas, sour cream, salsa, black beans, whatever. YUM!
Ingredients:
A 2-3 lb beef roast
1 can of diced tomatoes w/chilis
1 can of diced green chilis (a small can is fine)
1 tbsp of cumin
1 tsp oregano, crushed
1 tsp chili powder
1 tsp taco seasoning (I buy the stuff that comes in a little plastic bag w/the other bagged spices)
Directions:
Place roast in the crockpot. Mix all other ingredients in a medium sized bowl. Pour mixture over roast and cook on high for 4-5 hours. Turn crockpot down to "low", give it a stir and let cook for an additional 2 hours. You'll know it's ready when it's easily shredded with a fork.
Serve with tortillas, sour cream, salsa, black beans, whatever. YUM!
Friday, June 19, 2009
Tillamook Cheese Soup
Ingredients:
2T butter
3T flour
4C milk
1/2 small onion, chopped
1-1/2C grated Tillamook cheese
1-3/4 tsp salt
1/4 tsp paprika
1 tsp fresh or dried parsley
Melt butter, add flour and when smooth add milk which has been scalded with onion cut in pieces (I do this in the microwave for about 2 minutes before starting the butter/flour on the stove). Stir until mixture boils and add cheese. When ready to serve, add salt, paprika, and parsley.
Cook's Note (Making this a Potato/Cheese/Bacon Soup):
To make the Cheese Soup heartier I follow the recipe above and add 3-4 medium potatoes (cut in small cubes to cook faster) and bacon (I've used real bacon before with some of the drippings for flavor, cooked and chopped, but it tends to sog-out when cooked in the soup so lately I've been using about 1/4C real bacon bits from Costco). I cook the milk/potato mixture on low for about 15-20 minutes, stirring often, until the potatoes at done (not mushy), then add the cheese, bacon, and spices right at the end. I also reduce the amount of salt to 1 tsp when I add bacon (it's too salty otherwise).
2T butter
3T flour
4C milk
1/2 small onion, chopped
1-1/2C grated Tillamook cheese
1-3/4 tsp salt
1/4 tsp paprika
1 tsp fresh or dried parsley
Melt butter, add flour and when smooth add milk which has been scalded with onion cut in pieces (I do this in the microwave for about 2 minutes before starting the butter/flour on the stove). Stir until mixture boils and add cheese. When ready to serve, add salt, paprika, and parsley.
Cook's Note (Making this a Potato/Cheese/Bacon Soup):
To make the Cheese Soup heartier I follow the recipe above and add 3-4 medium potatoes (cut in small cubes to cook faster) and bacon (I've used real bacon before with some of the drippings for flavor, cooked and chopped, but it tends to sog-out when cooked in the soup so lately I've been using about 1/4C real bacon bits from Costco). I cook the milk/potato mixture on low for about 15-20 minutes, stirring often, until the potatoes at done (not mushy), then add the cheese, bacon, and spices right at the end. I also reduce the amount of salt to 1 tsp when I add bacon (it's too salty otherwise).
Friday, June 5, 2009
Crash Hot Potatoes
Here's an awesome alternative to baked potatoes that I found on the Pioneer Woman's cooking blog. I'm just going to add a link here, as she has great photos and breaks it all down step by step. Man, that chick knows how to COOK! :)
http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/
http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/
Lemoncelli & Infused Lemon Martini
Borrowed from Bend Living Home magazine, November/December 2006
Many martini lovers are learning to infuse their own vodkas with fruits, vegetables, and herbs of all kinds. Citrus fruits - especially juice oranges and lemons - are the easiest to infuse, as they take less than a week. All you'll need are basic glass jars with tightly fitting lids. Try choosing wheat or soy vodkas that have been distilled at least three times, and avoid rye- or potato-based vodkas, which are not as conducive to infusion.
Limoncelli (Lemon Infused Vodka)
8 lemons or oranges
2C water
1-1/2C sugar
1-1/2C vodka (I used McCormick Vodka, Quadruple Distilled from American Grain - about $8/bottle made a double batch with some left over)
Chop the lemons or oranges and combine them with the vodka, water, and sugar. Stir gently for a full minute, seal the jar and store in a cool, dark place for five days. While the infusion is ready now, you can continue the process for up to a month, depending upon the intensity of infusion you seek. Taste your blend occasionally to match the flavor to your taste. When the flavor is too strong, dilute with a little more vodka. If the flavor is too weak, add a little more sugar. Strain into another large, clean jar, discarding the lemon or orange pulp.
(I did my infusion for 10 days, gently shaking it each day for a few seconds.)
Infused Lemon Martini
1-1/2 oz. infused-lemon vodka
3/4 oz. Triple Sec
1 tsp lemon juice
Rub lemon around the rim of a frozen martini glass and dip in sugar. Add ingredients to shaker with ice. Shake hard and strain into glass. Add a thin slice of lemon and a sprig of mint.
Many martini lovers are learning to infuse their own vodkas with fruits, vegetables, and herbs of all kinds. Citrus fruits - especially juice oranges and lemons - are the easiest to infuse, as they take less than a week. All you'll need are basic glass jars with tightly fitting lids. Try choosing wheat or soy vodkas that have been distilled at least three times, and avoid rye- or potato-based vodkas, which are not as conducive to infusion.
Limoncelli (Lemon Infused Vodka)
8 lemons or oranges
2C water
1-1/2C sugar
1-1/2C vodka (I used McCormick Vodka, Quadruple Distilled from American Grain - about $8/bottle made a double batch with some left over)
Chop the lemons or oranges and combine them with the vodka, water, and sugar. Stir gently for a full minute, seal the jar and store in a cool, dark place for five days. While the infusion is ready now, you can continue the process for up to a month, depending upon the intensity of infusion you seek. Taste your blend occasionally to match the flavor to your taste. When the flavor is too strong, dilute with a little more vodka. If the flavor is too weak, add a little more sugar. Strain into another large, clean jar, discarding the lemon or orange pulp.
(I did my infusion for 10 days, gently shaking it each day for a few seconds.)
Infused Lemon Martini
1-1/2 oz. infused-lemon vodka
3/4 oz. Triple Sec
1 tsp lemon juice
Rub lemon around the rim of a frozen martini glass and dip in sugar. Add ingredients to shaker with ice. Shake hard and strain into glass. Add a thin slice of lemon and a sprig of mint.
Spinach Dip
Here's the recipe for the deeelish spinach dip that my husband always scarfs down in 2.3 seconds.
Ingredients:
(1) 16 oz container sour cream
(1) cup of mayonnaise
(1) 10 oz pkg frozen chopped spinach, thawed
(1) 8 oz can of water chestnuts, finely chopped
(1) 4 oz pkg Knorr Leek Soup mix
Directions:
1) Squeeze spinach until dry.
2) In a medium bowl mix sour cream, mayo and soup mix.
3) Add in the chopped water chestnuts.
4) Mix in spinach.
5) Cover and chill for at least 1 hour.
Serve with chunks of sourdough bread, celery and carrot sticks.
Cook's Notes:
Low-fat sour cream and mayo work fine in this recipe, but the fat-free stuff makes it gross so don't do it!
Also, if you can't find the Leek Soup mix at your grocery store the Knorr Vegetable Soup mix will work, too, but it isn't as yummy.
This dip seems to be even better if you let it chill overnight, so I usually make it the night before I want to serve it.
Monday, May 18, 2009
Cherry Tomato and Walnut Pasta Sauce with Honey & Lime
This works as either a hot or cold dish.
2 c cherry tomatoes, sliced in half
¾ c chopped walnuts
1 leek, white part only, sliced. separate each slice into rings and rinse.
¼ c honey
¼ c olive oil
Juice and zest of half a lime
Salt and cracked pepper
4 large basil leaves
Fresh shaved parmesan cheese
For cold pasta:
1lb boiled and rinsed penne pasta
For hot pasta:
1lb fresh fettuccine boiled and drained.
Preparation:
In a mixing bowl, add sliced cherry tomatoes, chopped walnuts and leek rings. In a measuring cup, combine honey and oil together with lime juice and zest. Season with salt and pepper to taste. Mix thoroughly.
At this point, you can add either use this cold or hot
For cold salad:
Add to a pound of boiled and rinsed penne pasta for a chilled side dish
For hot entrée:
Saute mixture until fully heated, about 3min. I like the cherry tomatoes to be hot, but not cooked to the point where they fall apart. Add a pound of boiled and drained fettuccine noodles to the sauté and heat together for 30 sec. Topped with chopped basil and parmesan cheese and serve immediately.
Wednesday, May 6, 2009
Roasted Balsamic Veggies with Penne
This recipe comes from "Cooking Light" magazine.
- 1 medium zucchini, halved lengthwise and cut into 1/4 inch thick slices
- 2 plum tomatoes, halved lengthwise and cut into 1/4 inch thick slices (6 oz.)
- 1 eggplant, cut into bite-size pieces (about 1 cup)
- 1 medium onion, cut into 1/4 inch thick rounds
- 1 large red bell pepper, cut into 1/4 inch wide slivers
- 4 tablespoons chopped basil, divided
- 4 tablespoons balsamic vinegar, divided
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 ounces penne
- 2 tablespoons reduced-fat sour cream
- 1 tablespoon goat cheese (about 1/2 ounce)--optional
1. Preheat oven to 500 F
2. In a medium bowl, add zucchini, tomatoes, eggplant, onion, bell pepper, 2 tablespoons basil, 2 tablespoons vinegar, oil, salt, pepper, and toss.
3. Place in a single layer on a large cookie sheet lined with foil and bake 15 to 20 minutes or are until vegetables are tender when pierced with a knife and just beginning to brown.
4. Cook pasta. Drain and transfer to a large bowl. Add sour cream veggies, 2 tablespoons basil, 2 tablespoons vinegar, and toss to combine. Divide pasta among four plates and crumble goat cheese over the top.
Serving: 1 cup. Calories 327, Fat 6g, Carbs 57g, Protein, 11g, Fiber 4 g Serves 6 Prep time: 15 minutes Cook time: 25 minutes
Baja-Style Fish Tacos
I learned how to make these beer-battered fish tacos from a friend in San Carlos, Mexico one summer. I don't do them often as they kind of require too much work for just the 3 of us, but they're always fun to make when I have a big group over for dinner. This recipe easily serves 8 adults.
Ingredients
3/4 cup of flour
1/2 tsp baking powder
1/2 tsp crushed oregano
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp black pepper
1 egg yolk
1/2 beer of your preference
1 lb white fish (tilapia, sole or halibut)
4 cups canola oil
In medium size bowl mix dry ingredients. Add egg yolk and pour in beer, mixing as you pour. Mix until you have a smooth consistency. Chug the other half of the beer. Go ahead, don’t be afraid.
Cut fish into 1 inch strips/chunks. Stir fish into beer batter mixture so that all pieces are evenly covered.
In a large pot, heat canola oil over medium-high heat. Drop fish pieces into heated oil and fry for 4-5 minutes or until a light golden brown color. Remove from oil and place on a paper towel.
Serve on white corn tortillas with shredded cabbage, lime wedges, white sauce (recipe follows), salsa, guacamole or Cholula sauce.
White Sauce for Baja-Style Fish Tacos
1 cup sour cream
1/2 cup milk
1 tbsp lemon juice
1 tbsp lime juice
1 tsp onion powder
1 tsp garlic powder
1 tsp crushed oregano
1/2 tsp salt
1/2 tsp black pepper
Mix sour cream, milk, lemon and lime juice until smooth consistency. Add dry ingredients and stir well.
Mexican Red Rice
My friend Kelli in Arizona shared this recipe with me not too long ago and I swear I will never buy a box of Rice-A-Roni Mexican rice (or Spanish rice) ever again! This is just like the stuff you normally find in restaurants.
Serves 6-8
1 tablespoons vegetable or olive oil
1 cup white rice (or medium-grain)
1/2 cup bottled tomato salsa (or your fave homemade)
2 cups chicken broth (one can if you're using store-bought)
1/2 tsp salt
1 cups frozen peas
Turn on the oven to 350 degrees. Set a medium ovenproof saucepan over medium heat. Add the oil and rice. Stir frequently until the grains of rice turn from translucent to milky-white, about 5 minutes - don’t worry if some of them brown. Add the salsa, chicken broth and salt. Stir a couple of times, then let the mixture come to a full boil.
Pour into an oven-safe dish, cover with aluminum foil and set in the middle of the oven. Bake 20 minutes. Uncover, add the peas and re-cover. Bake 5 minutes longer, then remove from the oven, fluff the rice, releasing the steam and mixing in the peas. Place back into the oven (uncovered) for an additional 5-10 minutes until rice is nice and brown on the top.
Cook's Note: If you opt to use brown rice instead of white, double the amount of chicken broth and cook for 40 minutes instead of 20 before adding the peas.
Cheesecake Strawberries
I received this Weight Watchers-friendly dessert recipe from a friend a while back and everyone who has tried them LOVES them; even my uber-picky husband who detests cream cheese. This is a way easy recipe that will make people think you're super gourmet. :)
Ingredients:
8 oz tub of whipped cream cheese
1/3 cup powdered sugar
2 tsp lemon juice
1 qt strawberries
graham cracker crumbs (approx 4 graham crackers, crushed)
In a small mixing bowl, beat together cream cheese, powdered sugar and lemon juice until smooth and creamy; set aside.
Using a paring knife, hollow out the top of each strawberry (about 3/4 in.).
Gently fill each strawberry with cream cheese mixture using a teaspoon (each strawberry should hold about 1 tsp).
Place strawberries on a cookie sheet after filling.
Once all of the strawberries are filled, dip the top (cream cheese part) of each strawberry into the graham cracker crumbs and place back on the cookie sheet.
Place the cookie sheet into the refrigerator and let chill for a few hours or overnight.
Yields 44 strawberries
3 strawberries= 1 Weight Watchers point
Pork Enchilada Casserole
Ingredients:
2 to 3 pounds boneless pork loin roast, trimmed, cut in 1/2- to
3/4-inch cubes
2 tablespoons vegetable oil
1 can diced tomatoes
7 to 12 ounces diced green chile
2 jalapeno peppers, seeded and minced, or to your taste
2 cloves garlic, mashed and minced
salt to taste
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 cups shredded Jack, Cheddar, Mexican blend, or jalapeno cheese
1/2 cup enchilada sauce or salsa
6 to 8 corn tortillas*
Preparation:
In a large skillet over medium-high heat, quickly brown the
pork cubes in the oil. Drain and transfer to the slow
cooker/Crock Pot. Add the diced tomatoes, chile, peppers,
garlic, salt and cumin. Cover and cook on low 7 to 9 hours; add
1 1/2 cups of the cheese during last 45 minutes. In a 2-quart
baking dish, place enough of the pork mixture to cover the
bottom. Place 2 or 3 tortillas on top, then more pork mixture.
Repeat until pork and tortillas are used, ending with pork.
Sprinkle remaining cheese on top and spoon the salsa over the
cheese. Bake at 350 degrees for 20 to 30 minutes.
Pork enchilada casserole serves 6.
2 to 3 pounds boneless pork loin roast, trimmed, cut in 1/2- to
3/4-inch cubes
2 tablespoons vegetable oil
1 can diced tomatoes
7 to 12 ounces diced green chile
2 jalapeno peppers, seeded and minced, or to your taste
2 cloves garlic, mashed and minced
salt to taste
1/4 teaspoon pepper
1/2 teaspoon ground cumin
2 cups shredded Jack, Cheddar, Mexican blend, or jalapeno cheese
1/2 cup enchilada sauce or salsa
6 to 8 corn tortillas*
Preparation:
In a large skillet over medium-high heat, quickly brown the
pork cubes in the oil. Drain and transfer to the slow
cooker/Crock Pot. Add the diced tomatoes, chile, peppers,
garlic, salt and cumin. Cover and cook on low 7 to 9 hours; add
1 1/2 cups of the cheese during last 45 minutes. In a 2-quart
baking dish, place enough of the pork mixture to cover the
bottom. Place 2 or 3 tortillas on top, then more pork mixture.
Repeat until pork and tortillas are used, ending with pork.
Sprinkle remaining cheese on top and spoon the salsa over the
cheese. Bake at 350 degrees for 20 to 30 minutes.
Pork enchilada casserole serves 6.
Easy Meatloaf
This is the easiest meatloaf and is super yummy. Even my picky
husband, who SWORE he would never eat meatloaf loves it! I
love it cold on a sandwich the next day. It's actually the
only time I eat ketchup!
2 lb Ground beef
1 packet onion soup mix
1 can evaporated milk
Mix the ingredients together and plop into a loaf pan, smooth
the top and place in the oven. Cook for about 60-90 minutes at
350 degrees.
*If the meat I'm using is extra fatty, or has water in it from defrosting, I add about 1/2 C breadcrumbs to help soak it up.
husband, who SWORE he would never eat meatloaf loves it! I
love it cold on a sandwich the next day. It's actually the
only time I eat ketchup!
2 lb Ground beef
1 packet onion soup mix
1 can evaporated milk
Mix the ingredients together and plop into a loaf pan, smooth
the top and place in the oven. Cook for about 60-90 minutes at
350 degrees.
*If the meat I'm using is extra fatty, or has water in it from defrosting, I add about 1/2 C breadcrumbs to help soak it up.
Tuesday, May 5, 2009
Easy Biscuits
1 3/4 C Flour
1 TBSP Baking Powder
1/2 tsp Salt
1/3 C Margarine
3/4 C Milk
Pre-heat oven to 450
Mix dry ingredients; cut in margarine to coarse meal. Add milk & stir. Drop on ungreased cookie sheet. Bake 10 minutes or until golden brown.
I added 2 handfuls of cheese chunks before I dropped them on the pan.
1 TBSP Baking Powder
1/2 tsp Salt
1/3 C Margarine
3/4 C Milk
Pre-heat oven to 450
Mix dry ingredients; cut in margarine to coarse meal. Add milk & stir. Drop on ungreased cookie sheet. Bake 10 minutes or until golden brown.
I added 2 handfuls of cheese chunks before I dropped them on the pan.
Baked Potato Soup
A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.
Cook Time: 15 minutes
Ingredients:
* 2/3 cup butter
* 2/3 cup flour
* 7 cups milk
* 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
* 4 green onions, thinly sliced
* 10 to 12 strips bacon, cooked, drained, and crumbled
* 1 1/4 cups shredded mild cheddar cheese
* 1 cup (8 ounces) sour cream
* 3/4 teaspoon salt
* 1/2 teaspoon pepper
Preparation:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
I did not have onions, so I just added a few sprinkles of garlic salt; I also did not have any bacon, so we sprinkled bac-os on top when we ate it. I skipped the sour cream both becasue I didn't have any and because Josh doesn't like it. It was so yummy! I also made cheesy drop biscuits to go with it (and use up more cheese)...
Cook Time: 15 minutes
Ingredients:
* 2/3 cup butter
* 2/3 cup flour
* 7 cups milk
* 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
* 4 green onions, thinly sliced
* 10 to 12 strips bacon, cooked, drained, and crumbled
* 1 1/4 cups shredded mild cheddar cheese
* 1 cup (8 ounces) sour cream
* 3/4 teaspoon salt
* 1/2 teaspoon pepper
Preparation:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
I did not have onions, so I just added a few sprinkles of garlic salt; I also did not have any bacon, so we sprinkled bac-os on top when we ate it. I skipped the sour cream both becasue I didn't have any and because Josh doesn't like it. It was so yummy! I also made cheesy drop biscuits to go with it (and use up more cheese)...
Italian Meatloaf
INGREDIENTS
Fresh Basil
Garlic cloves (about 8-10)
Sundried tomatoes
Bell Pepper
Onion
Plus dry spices-
1 T of each:
Oregano, dry mustard, thyme, and freshly ground black pepper.
1 tsp of onion powder, garlic powder
1/8 tsp of kosher salt
Mix it all together.
Meat Loaf Ingredients:
2 lbs ground meat (any combo beef, pork, Italian sausage, turkey etc) I used ground beef and Italian sausage.
1 C bread crumbs
1/4 C of grated parmesan cheese
2 eggs, beaten
1/4 C chili sauce
1/4 C tomato sauce
1 tablespoon Dijon mustard
Dash or two of Tabasco
2 tablespoons Worcestershire sauce
Topping:
1/4 c reduced (see note) homemade tomato sauce
1/4 c bottled grocery store chili sauce
1/3 c cheddar cheese, (or any of your favorite Italian cheeses).
Mix the ketchup and tomato sauce. You'll sprinkle the cheese over the sauce.
Reduce this into a near paste, and you’ll really intensify the flavor of the tomato sauce.)
Preparation Of The Meat Loaf:
Preheat oven to 350 degrees.
1. Roast garlic cloves in a little bit of olive oil on the stove top or oven. Set aside
2. Saute onion, bell pepper for until soft. Add sundried tomatoes and basil
3. Chop or leave cloves whole, depending on flavor you like.
4. Add all sautéed veggies, garlic with meat in a large mixing bowl.
5. Add rest of ingredients.
6. Place into a large bread pan.
7. Cook for 1 hour, take meatloaf out of oven and add glaze and cheese. Cook until
Cheese is browned, about 15 mins.
Fresh Basil
Garlic cloves (about 8-10)
Sundried tomatoes
Bell Pepper
Onion
Plus dry spices-
1 T of each:
Oregano, dry mustard, thyme, and freshly ground black pepper.
1 tsp of onion powder, garlic powder
1/8 tsp of kosher salt
Mix it all together.
Meat Loaf Ingredients:
2 lbs ground meat (any combo beef, pork, Italian sausage, turkey etc) I used ground beef and Italian sausage.
1 C bread crumbs
1/4 C of grated parmesan cheese
2 eggs, beaten
1/4 C chili sauce
1/4 C tomato sauce
1 tablespoon Dijon mustard
Dash or two of Tabasco
2 tablespoons Worcestershire sauce
Topping:
1/4 c reduced (see note) homemade tomato sauce
1/4 c bottled grocery store chili sauce
1/3 c cheddar cheese, (or any of your favorite Italian cheeses).
Mix the ketchup and tomato sauce. You'll sprinkle the cheese over the sauce.
Reduce this into a near paste, and you’ll really intensify the flavor of the tomato sauce.)
Preparation Of The Meat Loaf:
Preheat oven to 350 degrees.
1. Roast garlic cloves in a little bit of olive oil on the stove top or oven. Set aside
2. Saute onion, bell pepper for until soft. Add sundried tomatoes and basil
3. Chop or leave cloves whole, depending on flavor you like.
4. Add all sautéed veggies, garlic with meat in a large mixing bowl.
5. Add rest of ingredients.
6. Place into a large bread pan.
7. Cook for 1 hour, take meatloaf out of oven and add glaze and cheese. Cook until
Cheese is browned, about 15 mins.
Yummy Veggie Dip
1 avacado - mashed
1/4 c. soft cream cheese
1 tbsp snipped fresh chives
1 ripe tomato, chopped (recipe says to skin, deseed - I never did)
mix it all up
steam veggies & cut into cool shapes. heart, square, triangle, flower, etc.
DIP!
1/4 c. soft cream cheese
1 tbsp snipped fresh chives
1 ripe tomato, chopped (recipe says to skin, deseed - I never did)
mix it all up
steam veggies & cut into cool shapes. heart, square, triangle, flower, etc.
DIP!
Root Vegetable Chips
A great snack for the kids!
1 sweet potato, scrubbed
1 parsnip, peeled
2 carrots or 1 raw beet, peeled
can of spray oil for baking
freshly ground sea salt (optional)
(you can also use sliced plantain)
Slice all the vegetables wafer-thin by hand or by using a slicing blade in a food processor. Spray some oil onto a couple of large baking sheets and brush to cover the surface. Heat the baking sheets for 5 minutes in the preheated oven.
Place the veggies on the baking sheets in a single layer and lightly spray with oil. Cook in the oven for 10 - 12 minutes, turning halfway through. Transfer to paper towels, sprinkle with sea salt, if using, and serve cold.
1 sweet potato, scrubbed
1 parsnip, peeled
2 carrots or 1 raw beet, peeled
can of spray oil for baking
freshly ground sea salt (optional)
(you can also use sliced plantain)
Slice all the vegetables wafer-thin by hand or by using a slicing blade in a food processor. Spray some oil onto a couple of large baking sheets and brush to cover the surface. Heat the baking sheets for 5 minutes in the preheated oven.
Place the veggies on the baking sheets in a single layer and lightly spray with oil. Cook in the oven for 10 - 12 minutes, turning halfway through. Transfer to paper towels, sprinkle with sea salt, if using, and serve cold.
Crockpot Beef Stroganoff
My friend, Suzie, gave me this recipe and my family LOVES it!
Ingredients:
1 1/2 to 2 pounds London broil or round steak, cut into strips
1/4 cup all-purpose flour
1/2 teaspoon salt
1 tsp paprika
1 medium onion, chopped
4 to 6 ounces of mushrooms, sliced
1 clove garlic, minced
2 beef bouillon cubes
2 cups of water
1 cup sour cream
Preparation:
Brown meat in pan and drain off grease. Mix all other ingredients (with the exception of the sour cream) in the crockpot. Add browned meat into crockpot and mix well. Cover and cook on low for 7 to 9 hours. Stir sour cream into hot meat mixture about 10 minutes before serving. Serve over cooked egg noodles (my favorite), fettuccine, rice or mashed potatoes.
Ingredients:
1 1/2 to 2 pounds London broil or round steak, cut into strips
1/4 cup all-purpose flour
1/2 teaspoon salt
1 tsp paprika
1 medium onion, chopped
4 to 6 ounces of mushrooms, sliced
1 clove garlic, minced
2 beef bouillon cubes
2 cups of water
1 cup sour cream
Preparation:
Brown meat in pan and drain off grease. Mix all other ingredients (with the exception of the sour cream) in the crockpot. Add browned meat into crockpot and mix well. Cover and cook on low for 7 to 9 hours. Stir sour cream into hot meat mixture about 10 minutes before serving. Serve over cooked egg noodles (my favorite), fettuccine, rice or mashed potatoes.
Spinach and Artichoke Dip
Here is the Spinach and Artichoke Dip I brought to Bunko it was a big hit!!
Ingredients
1 1/2 cups frozen spinach, thawed and packed
2 14 oz cans artichoke hearts (not marinated)
12 oz cream cheese
1/2 cup sour cream
1/2 cup mayo
2/3 cut grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 1/4 cup Colby and Monterey jack cheese
1. Thaw spinach and ring out extra water
2. Heat cream cheese for 1 min in microwave.
3. Drain and chop artichokes.
4. Mix everything together except Colby cheese
5. Top mix with Colby cheese
6. Bake at 375 for 20-30 mins or until brown and oohhy goohy and yummy.
Ingredients
1 1/2 cups frozen spinach, thawed and packed
2 14 oz cans artichoke hearts (not marinated)
12 oz cream cheese
1/2 cup sour cream
1/2 cup mayo
2/3 cut grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 1/4 cup Colby and Monterey jack cheese
1. Thaw spinach and ring out extra water
2. Heat cream cheese for 1 min in microwave.
3. Drain and chop artichokes.
4. Mix everything together except Colby cheese
5. Top mix with Colby cheese
6. Bake at 375 for 20-30 mins or until brown and oohhy goohy and yummy.
Stomboli
Ingredients:
1 pound pizza dough
dijon/stone ground mustard
1/2 pound deli ham
1/2 pound salami
1/4 pound provolone cheese
1-2 cups mozzarella
egg whites
Preheat oven to 350.
Roll the dough into a rectangle.
Spread a thin layer of mustard.
Layer ham over mustard. Repeat with provolone, then salami.
Scatter mozzarella over the salami.
Tucking in the shorter sides, roll the dough like a jelly-roll length wise, so it looks like a long loaf of bread.
Brush on egg whites.
Bake for 18-20 minutes.
Slice into pieces and enjoy!!
1 pound pizza dough
dijon/stone ground mustard
1/2 pound deli ham
1/2 pound salami
1/4 pound provolone cheese
1-2 cups mozzarella
egg whites
Preheat oven to 350.
Roll the dough into a rectangle.
Spread a thin layer of mustard.
Layer ham over mustard. Repeat with provolone, then salami.
Scatter mozzarella over the salami.
Tucking in the shorter sides, roll the dough like a jelly-roll length wise, so it looks like a long loaf of bread.
Brush on egg whites.
Bake for 18-20 minutes.
Slice into pieces and enjoy!!
Alymer Pasta
A recipe from Angela's sister:
My new favourite thing to buy for stirfrys, pastas, casseroles, crockpot, etc. is found in the canned tomato section. The product is Aylmer Accents (petite cut tomatoes with SPICY RED PEPPER). They are the flavoured canned diced tomatoes but this one has red peppers in it too. The flavour is fabulous but it has to have the red peppers in it. I was buying it to put in the crockpot with meat or chicken but I now make a fabulous pasta with it.
Whole wheat penne pasta
Aylmer Canned diced tomatoes with spicy red peppers
Jar of Classico basil pesto
Onion, peppers and broccoli slaw and whatever other veggies you have
feta cheese
parmesan
Cook pasta, stir fry veggies, usually just peppers and onion and small cut up broccoli slaw (broccoli, cauliflower and carrots cut into thin strips). I chop the slaw up small so the kids don't really know how much they're eating. I actually sneak that slaw into everything! If I have other veggies, like zuchini, asparagus, artichokes, etc. then I add that too. Whatever you have. When it's still crispy I add the canned 'tomatoes with red peppers' and a jar of pesto. I've been a pesto addict - everything tastes good with pesto!! My fav brand by far is Classico (small glass jar, metal lid, basil pesto - not the red one).
Pasta's done, pour the sauce over, add feta and parmesan and might have to add a bit of olive oil. It's oh so yummy! And good enough for company. Literally takes as long as the pasta takes to cook! If I was having company, I would probably add some meat, likely chicken and some pine nuts.
Try it! You'd love it.
My new favourite thing to buy for stirfrys, pastas, casseroles, crockpot, etc. is found in the canned tomato section. The product is Aylmer Accents (petite cut tomatoes with SPICY RED PEPPER). They are the flavoured canned diced tomatoes but this one has red peppers in it too. The flavour is fabulous but it has to have the red peppers in it. I was buying it to put in the crockpot with meat or chicken but I now make a fabulous pasta with it.
Whole wheat penne pasta
Aylmer Canned diced tomatoes with spicy red peppers
Jar of Classico basil pesto
Onion, peppers and broccoli slaw and whatever other veggies you have
feta cheese
parmesan
Cook pasta, stir fry veggies, usually just peppers and onion and small cut up broccoli slaw (broccoli, cauliflower and carrots cut into thin strips). I chop the slaw up small so the kids don't really know how much they're eating. I actually sneak that slaw into everything! If I have other veggies, like zuchini, asparagus, artichokes, etc. then I add that too. Whatever you have. When it's still crispy I add the canned 'tomatoes with red peppers' and a jar of pesto. I've been a pesto addict - everything tastes good with pesto!! My fav brand by far is Classico (small glass jar, metal lid, basil pesto - not the red one).
Pasta's done, pour the sauce over, add feta and parmesan and might have to add a bit of olive oil. It's oh so yummy! And good enough for company. Literally takes as long as the pasta takes to cook! If I was having company, I would probably add some meat, likely chicken and some pine nuts.
Try it! You'd love it.
Amy's Danish Meatballs with Dill Sauce
~~~ MeatBalls ~~~
1-1/2 lb. ground venison or ground beef
1/2 lb. ground pork, unseasoned
2 tsp. salt
1/2 tsp. ground black pepper
2 eggs
1/3 cup finely chopped onions
1/2 cup heavy cream
2 cups dry bread crumbs
1/2 cup melted butter
To make the Meat Balls: In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
With moistened hands (this will be sticky), shape into 1″ balls.
Roll the meatballs in bread crumbs until well coated. Arrange in a
single layer on shallow baking pans. Drizzle melted butter over the
meatballs.
Bake at 375º F., turning 3 or 4 times, until evenly browned,
about 35 minutes.
~~~Creamy Dill Sauce~~~
1/2 cup butter
1/4 cup flour
2 cups chicken broth
2 cups sour cream
2 tsp. dried dill weed
1/2 tsp. ground allspice
Salt and pepper, to taste
To make the Creamy Dill Sauce: Melt butter in a large saucepan over low heat. Whisk in the
flour until smooth. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly,
then blend in sour cream, dill and seasonings. Place meatballs in a serving dish and
cover with the sauce. Serve over egg noodles.
1-1/2 lb. ground venison or ground beef
1/2 lb. ground pork, unseasoned
2 tsp. salt
1/2 tsp. ground black pepper
2 eggs
1/3 cup finely chopped onions
1/2 cup heavy cream
2 cups dry bread crumbs
1/2 cup melted butter
To make the Meat Balls: In a large bowl mix the meat, salt, pepper, eggs, onion and cream.
With moistened hands (this will be sticky), shape into 1″ balls.
Roll the meatballs in bread crumbs until well coated. Arrange in a
single layer on shallow baking pans. Drizzle melted butter over the
meatballs.
Bake at 375º F., turning 3 or 4 times, until evenly browned,
about 35 minutes.
~~~Creamy Dill Sauce~~~
1/2 cup butter
1/4 cup flour
2 cups chicken broth
2 cups sour cream
2 tsp. dried dill weed
1/2 tsp. ground allspice
Salt and pepper, to taste
To make the Creamy Dill Sauce: Melt butter in a large saucepan over low heat. Whisk in the
flour until smooth. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly,
then blend in sour cream, dill and seasonings. Place meatballs in a serving dish and
cover with the sauce. Serve over egg noodles.
Taco Seasoning Mix
For those who use packets in recipes like taco seasoning mix. The web has good homemade alternatives that taste just the same and don't use as much salt or MSG.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
They are really easy to make.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
They are really easy to make.
BEST Roast Chicken in the World
4lb whole chicken
BRINE SOLUTION
2 quarts water
1 cup kosher salt
½ cup sugar
Brine (soak) chicken in this solution for 1 hour
Butterfly chicken, (using kitchen shears, cut backbone out of chicken on either side of spine, from tail to neck cavity – discard bone) and place flat on a broiler pan. Make sure you have a drip pan underneath. Press breast to break chest / sternum. Pat dry with paper towels. For crispier skin, place in fridge overnight.
SEASONED BUTTER
2 TBSP unsalted butter
1 clove garlic, minced
3 tsp fresh thyme, coarsely chopped
1 TBSP Dijon mustard
black pepper to taste
Lift skin of chicken with your hands (without breaking skin) and rub seasoned butter under skin of chicken on breast, thighs & drumsticks.
Rub outside of chicken with just enough canola oil to coat. Sprinkle with pepper.
BAKE 450* for 1 hour, rotating half way through.
BRINE SOLUTION
2 quarts water
1 cup kosher salt
½ cup sugar
Brine (soak) chicken in this solution for 1 hour
Butterfly chicken, (using kitchen shears, cut backbone out of chicken on either side of spine, from tail to neck cavity – discard bone) and place flat on a broiler pan. Make sure you have a drip pan underneath. Press breast to break chest / sternum. Pat dry with paper towels. For crispier skin, place in fridge overnight.
SEASONED BUTTER
2 TBSP unsalted butter
1 clove garlic, minced
3 tsp fresh thyme, coarsely chopped
1 TBSP Dijon mustard
black pepper to taste
Lift skin of chicken with your hands (without breaking skin) and rub seasoned butter under skin of chicken on breast, thighs & drumsticks.
Rub outside of chicken with just enough canola oil to coat. Sprinkle with pepper.
BAKE 450* for 1 hour, rotating half way through.
White Bean and Ham Soup
2 cans (15.5 oz each) great northern beans, drained and rinsed
2 medium carrots, diced
1 small onion, chopped
2 T butter or margarine
2 1/4 c water
1 1/2 c cubed fully cooked ham
1/2 tsp salt
1/8 to 1/4 tsp white pepper
1 bay leaf
1. Mash 1 can of beans. Set aside
2. In a large sauce pan, saute the carrots and onion in butter. Stir in the water, ham, seasonings, and whole and mashed beans.
3. Cook over medium heat until heated through. Discard bay leaf before serving.
Yields 6 servings.
2 medium carrots, diced
1 small onion, chopped
2 T butter or margarine
2 1/4 c water
1 1/2 c cubed fully cooked ham
1/2 tsp salt
1/8 to 1/4 tsp white pepper
1 bay leaf
1. Mash 1 can of beans. Set aside
2. In a large sauce pan, saute the carrots and onion in butter. Stir in the water, ham, seasonings, and whole and mashed beans.
3. Cook over medium heat until heated through. Discard bay leaf before serving.
Yields 6 servings.
Chicken Enchiladas
1 T butter
1/2 C green onions
1/2 tsp garlic powder
4 oz can green chilies
1 can cream of chicken soup
1/2 C sour cream
1 1/2 C chicken, cooked, cubed
1 C cheese, shredded
8 12" flour tortillas
1/4 C milk
heat oven to 350 degrees
grease casserole dish
over medium heat, melt butter then saute green onions. Add garlic powder, green chilies, cream of chicken soup, sour cream.
Reserve 3/4 of this sauce. Set aside.
To the remaining 1/4 of this sauce, add the chicken, and half the cheese. Stir together. Fill each tortilla with chicken mixture and roll up. Place seam side down in dish.
To the reserved sauce, add milk. Spoon this mixture over the rolled tortillas and top with remaining cheese.
Bake 30 minutes or till cheese is bubbly.
1/2 C green onions
1/2 tsp garlic powder
4 oz can green chilies
1 can cream of chicken soup
1/2 C sour cream
1 1/2 C chicken, cooked, cubed
1 C cheese, shredded
8 12" flour tortillas
1/4 C milk
heat oven to 350 degrees
grease casserole dish
over medium heat, melt butter then saute green onions. Add garlic powder, green chilies, cream of chicken soup, sour cream.
Reserve 3/4 of this sauce. Set aside.
To the remaining 1/4 of this sauce, add the chicken, and half the cheese. Stir together. Fill each tortilla with chicken mixture and roll up. Place seam side down in dish.
To the reserved sauce, add milk. Spoon this mixture over the rolled tortillas and top with remaining cheese.
Bake 30 minutes or till cheese is bubbly.
Creamy Chickpea Soup with Rosemary
1 tablespoon of olive oil
5 garlic cloves finely chopped
1 tablespoon fresh rosemary leaf minced (MUST use fresh; the whole recipe hangs on this flavor coming through)
1/2 teaspoon crushed red pepper flakes
3 (15-19 ounce) cans chickpeas (aka Garbanzo Beans) rinsed & drained
4 cups chicken broth (or vegetable)
2 tablespoons fresh lemon juice
sea salt to taste
fresh group pepper to taste
In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until the garlic starts to brown, about 1 minute. Add chickpeas and cook 2 minutes, stirring constantly.
Add chicken broth and bring to a boil. Reduce heat and simmer 30 minutes; let cool slightly. Transfer soup to a blender (I used my food processor), cover loosely and puree until just smooth. Or use an immersion blender if you have one of those magical toys.
Return to the saucepan and stir in lemon juice and sea salt and pepper to taste. Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil. If you’re wowing somebody, you can add a drizzle of Crème fraîche or heavy cream and do a little drizzle swirly art thing.
5 garlic cloves finely chopped
1 tablespoon fresh rosemary leaf minced (MUST use fresh; the whole recipe hangs on this flavor coming through)
1/2 teaspoon crushed red pepper flakes
3 (15-19 ounce) cans chickpeas (aka Garbanzo Beans) rinsed & drained
4 cups chicken broth (or vegetable)
2 tablespoons fresh lemon juice
sea salt to taste
fresh group pepper to taste
In a large saucepan, heat the oil over medium heat and add garlic, rosemary and red pepper flakes. Cook, stirring constantly, until the garlic starts to brown, about 1 minute. Add chickpeas and cook 2 minutes, stirring constantly.
Add chicken broth and bring to a boil. Reduce heat and simmer 30 minutes; let cool slightly. Transfer soup to a blender (I used my food processor), cover loosely and puree until just smooth. Or use an immersion blender if you have one of those magical toys.
Return to the saucepan and stir in lemon juice and sea salt and pepper to taste. Serve, garnished with a fresh rosemary sprig, or an additional drizzling of olive oil. If you’re wowing somebody, you can add a drizzle of Crème fraîche or heavy cream and do a little drizzle swirly art thing.
Chicken Curry
Ingredients:
2 1/1-3 lbs cubed chicken
3 Tbs Flour
3 Tbs Curry Powder
2 tsp Salt
1 cut up green pepper
3 cups of pineapple cut up
1 jar of pearl onions ( I think a cut up one would be great too)
1/3 cup dried currants (I used craisins, or raisins would work)
3/4 cup Guiness or any other dark beer
Shake chicken, flour, curry powder and salt into a bag until all pieces are coverd.
Clay Pot Directions:Soak pot in water for 15 minutes, empty then put all veggies at the bottom, all of chicken bag mixture then beer on top. Place in a cold over @ 480 degrees. Cook for 70 minutes stirring half way though. Serve over rice!
Crock Pot Directions. I think same directions as above but put on low for 8 hours and stir half way through if possible.
Enjoy!
2 1/1-3 lbs cubed chicken
3 Tbs Flour
3 Tbs Curry Powder
2 tsp Salt
1 cut up green pepper
3 cups of pineapple cut up
1 jar of pearl onions ( I think a cut up one would be great too)
1/3 cup dried currants (I used craisins, or raisins would work)
3/4 cup Guiness or any other dark beer
Shake chicken, flour, curry powder and salt into a bag until all pieces are coverd.
Clay Pot Directions:Soak pot in water for 15 minutes, empty then put all veggies at the bottom, all of chicken bag mixture then beer on top. Place in a cold over @ 480 degrees. Cook for 70 minutes stirring half way though. Serve over rice!
Crock Pot Directions. I think same directions as above but put on low for 8 hours and stir half way through if possible.
Enjoy!
Crockpot Maple Dijon Chicken
I think anything with the word "dijon" in the title instantly sounds exquisite and marvelous---even though it's only a $2.99 condiment. Dijon is the show-off in the mustard family.
The Ingredients.
--1 lb chicken pieces (I used frozen breast tenderloins)
--1 cup chicken broth
--2 sweet potatoes, peeled and chopped
--1 onion, chopped
--2 T dijon mustard
--3 T maple syrup
--3 cloves garlic, chopped
--2 bay leaves
--1 tsp thyme
The Directions.
I used a 4 quart crockpot---it was a good size. This fed the four of us with a tiny bit left for lunch the next day. If you have a large family or would like leftovers, double the quantity.
Put the chicken into the bottom of your crockpot and toss it with the thyme, maple syrup, and dijon mustard.
Peel and slice the sweet potato, and add to the pot. Add the onion and garlic. If you don't want your onion to have a crunch, put it at the bottom of the crockpot; otherwise on top of the chicken is fine.
Pour in the chicken broth. Add the bay leaves.
Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and the vegetables reach desired tenderness.
The Verdict.
Very good, and quite moist. I had enough juice in the pot to ladle over the vegetables and some leftover white rice. The sweet potato fell apart a bit, so some were more mashed than chunky. The kids each ate 2 of the breast tenderloins, and a bit of sweet potato.
The Ingredients.
--1 lb chicken pieces (I used frozen breast tenderloins)
--1 cup chicken broth
--2 sweet potatoes, peeled and chopped
--1 onion, chopped
--2 T dijon mustard
--3 T maple syrup
--3 cloves garlic, chopped
--2 bay leaves
--1 tsp thyme
The Directions.
I used a 4 quart crockpot---it was a good size. This fed the four of us with a tiny bit left for lunch the next day. If you have a large family or would like leftovers, double the quantity.
Put the chicken into the bottom of your crockpot and toss it with the thyme, maple syrup, and dijon mustard.
Peel and slice the sweet potato, and add to the pot. Add the onion and garlic. If you don't want your onion to have a crunch, put it at the bottom of the crockpot; otherwise on top of the chicken is fine.
Pour in the chicken broth. Add the bay leaves.
Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and the vegetables reach desired tenderness.
The Verdict.
Very good, and quite moist. I had enough juice in the pot to ladle over the vegetables and some leftover white rice. The sweet potato fell apart a bit, so some were more mashed than chunky. The kids each ate 2 of the breast tenderloins, and a bit of sweet potato.
Crockpot Taco Soup
The Ingredients:
There are a lot of cans. Recycle. Make Al Gore happy.
--2 cans of kindey beans
--2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes (I have no idea why the can wasn't in this picture. I know I put it in. This is a mystery.)
--1 can tomatoes and chiles
--1 packet taco seasoning (if you are gluten free, stick to McCormick)
--1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
--1 lb browned ground turkey or hamburger (optional.)
--shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.)
The Directions:
--brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.
Serve with a handful of shredded cheese and a dollop of sour cream.
It made a ton! We have enough for two more meals for the two of us.
There are a lot of cans. Recycle. Make Al Gore happy.
--2 cans of kindey beans
--2 cans of pinto beans
--2 cans of corn
--1 large can of diced tomatoes (I have no idea why the can wasn't in this picture. I know I put it in. This is a mystery.)
--1 can tomatoes and chiles
--1 packet taco seasoning (if you are gluten free, stick to McCormick)
--1 packet ranch dressing mix (make sure there isn't hidden gluten, I went with Hidden Valley)
--1 lb browned ground turkey or hamburger (optional.)
--shredded cheese and sour cream for embelishment (optional, unless you're in my house. then it's mandatory.)
The Directions:
--brown meat if you are going to use it
--drain fat and add to crockpot stoneware insert (the meat. not the fat.)
--sprinkle seasoning packets on top of meat
--drain and rinse the beans and add
--add the ENTIRE contents of the corn and tomato cans
Cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low.
Serve with a handful of shredded cheese and a dollop of sour cream.
It made a ton! We have enough for two more meals for the two of us.
Allison's Mom's Chicken and Beef Stew
Ingredients:
1 lb boneless, skinless chicken breast cut into cubes/small pieces
1 lb cubed stew meat (beef)
1 box of fresh mushrooms, quartered
1-2 handfuls of whole baby carrots
1 bag of small red potatoes, cut in half or into whatever size you’d like
Flour (a cup or so in a gallon freezer bag)
2 Tbsp. olive oil
2 Tbsp. butter, melted
2-3 crushed garlic cloves (I use the refrigerated pre-crushed garlic)
1 yellow onion
1 chicken or beef buillion cube
1-2 bay leaves, broken up
1 tsp. sugar
1 tsp. salt
½ tsp. pepper
2 shakes of garlic powder
¼-1/2 cup fresh or dried parsley (I usually just do a few good shakes of dried)
½ cup ketchup
Directions:
Step 1
• In a Ziploc bag with flour, toss in meat to coat with flour. You will most likely need to do this in multiple batches
Step 2
• On the stovetop, add oil, melted butter, garlic, onion and turn to medium heat
• In small batches, add beef & chicken to brown
• Once browned, take out and toss in crock pot, then repeat
• When finished browning all meat, scrape the “sauce” from the pan into the crock pot
Step 3
• After all meat is in crock pot, add water just to cover the meat
• Add beef or chicken buillion cube
• Add 1-2 bay leaves, broken into pieces, sugar, salt, pepper, garlic powder parsley, ketchup
• Stir
• Turn crock pot onto high and cook covered for one hour
• After an hour, add potatoes, carrots, mushrooms and turn to low heat, occasionally coming back to stir
• Cook until carrots and potatoes are fully cooked (can easily stick a fork in them)
It is super easy once you brown the meat, which is a bit of a pain. Very yummy though and well worth it! Enjoy!
***This recipe does not freeze!!!
**You can also do this on the stovetop if you don't have a crockpot.
1 lb boneless, skinless chicken breast cut into cubes/small pieces
1 lb cubed stew meat (beef)
1 box of fresh mushrooms, quartered
1-2 handfuls of whole baby carrots
1 bag of small red potatoes, cut in half or into whatever size you’d like
Flour (a cup or so in a gallon freezer bag)
2 Tbsp. olive oil
2 Tbsp. butter, melted
2-3 crushed garlic cloves (I use the refrigerated pre-crushed garlic)
1 yellow onion
1 chicken or beef buillion cube
1-2 bay leaves, broken up
1 tsp. sugar
1 tsp. salt
½ tsp. pepper
2 shakes of garlic powder
¼-1/2 cup fresh or dried parsley (I usually just do a few good shakes of dried)
½ cup ketchup
Directions:
Step 1
• In a Ziploc bag with flour, toss in meat to coat with flour. You will most likely need to do this in multiple batches
Step 2
• On the stovetop, add oil, melted butter, garlic, onion and turn to medium heat
• In small batches, add beef & chicken to brown
• Once browned, take out and toss in crock pot, then repeat
• When finished browning all meat, scrape the “sauce” from the pan into the crock pot
Step 3
• After all meat is in crock pot, add water just to cover the meat
• Add beef or chicken buillion cube
• Add 1-2 bay leaves, broken into pieces, sugar, salt, pepper, garlic powder parsley, ketchup
• Stir
• Turn crock pot onto high and cook covered for one hour
• After an hour, add potatoes, carrots, mushrooms and turn to low heat, occasionally coming back to stir
• Cook until carrots and potatoes are fully cooked (can easily stick a fork in them)
It is super easy once you brown the meat, which is a bit of a pain. Very yummy though and well worth it! Enjoy!
***This recipe does not freeze!!!
**You can also do this on the stovetop if you don't have a crockpot.
Grandma O's Sweet and Sour Meatballs
Serves 100 small meatballs (I make larger ones so never get that many!)
Sauce:
In Cuisinart/blender, mix:
o ¾-1 cup brown sugar
o Juice of one lemon (~1/2 cup)
o 1 chopped up onion
o 2 cans tomato sauce and rinse can with water (add water) OR 1 can tomato sauce and 1 cup ketchup and water rinse)
On bottom of large soup pot, add 1-2 grated carrots and 1 teaspoon dill seed
Meatball Mix:
Mix well with hands:
o 2 slices white bread soaked in 1 cup water and mushed up
o 2 lbs ground beef (20% fat for meatballs to stick together)
o 3 t. salt
o ½ t. pepper
o 2 crushed garlic cloves
o 1 egg
o ¼ chopped onion
Bring sauce to a boil. Roll meat mixture into desired size balls (get hands wet with cold water for less stick), and drop balls into sauce. Turn stove down to medium-low, and cook covered for 1 hour, basting often. Take lid off and cook for an additional ½ hour.
Serve over rice or pasta.
Sauce:
In Cuisinart/blender, mix:
o ¾-1 cup brown sugar
o Juice of one lemon (~1/2 cup)
o 1 chopped up onion
o 2 cans tomato sauce and rinse can with water (add water) OR 1 can tomato sauce and 1 cup ketchup and water rinse)
On bottom of large soup pot, add 1-2 grated carrots and 1 teaspoon dill seed
Meatball Mix:
Mix well with hands:
o 2 slices white bread soaked in 1 cup water and mushed up
o 2 lbs ground beef (20% fat for meatballs to stick together)
o 3 t. salt
o ½ t. pepper
o 2 crushed garlic cloves
o 1 egg
o ¼ chopped onion
Bring sauce to a boil. Roll meat mixture into desired size balls (get hands wet with cold water for less stick), and drop balls into sauce. Turn stove down to medium-low, and cook covered for 1 hour, basting often. Take lid off and cook for an additional ½ hour.
Serve over rice or pasta.
Helpful Tip--Mini Meatloaf
I just wanted to add that when I make turkey meatloaf I also like to use muffin tins instead of a meatloaf pan. You spray the muffin tin with pam and put a large meatball size portion in each cup. The meatloaf cooks faster, stays moist, and arrives in cute little portions.
Italian Turkey Meatloaf
Ingredients
* 1 small onion, grated (this is important!)
* 1/4 cup chopped fresh Italian parsley leaves or a tablespoon .of dried Italian Seasoning
* 1 large egg
* 3 tablespoons ketchup
* 3 garlic cloves, minced (1 tablespoon of jarred minced)
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup grated Pecorino Romano or Parmesan
* 1/2 cup dried plain bread crumbs
* 1 pound ground turkey
4 Slices Mozzarella or your favorite cheese
Directions
Preheat the oven to 350 degrees F.
*Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. *Stir in the cheese and bread crumbs. Mix in the turkey. Turkey can feel moist and since you are adding grated onion you will have more liquid so if you think it needs a little more bread crumbs add a tablespoon or more till it feels right to you.
Spray your loaf pan with olive oil or Pam, add half of mixture patting down to cover bottom of pan. Lay four slices of cheese and cover with the rest of the meatloaf mixture,
Pat down to enclose cheese. Top with ketchup or ½ cup marinara sauce.
Bake at 350 for 20-25 minutes.
Another option is to roll meat mixture into balls placing a little grated cheese in the middle and baking in muffin tins! Top with ketchup or marinara sauce.
Bake at 350 for 15-20 min.
* 1 small onion, grated (this is important!)
* 1/4 cup chopped fresh Italian parsley leaves or a tablespoon .of dried Italian Seasoning
* 1 large egg
* 3 tablespoons ketchup
* 3 garlic cloves, minced (1 tablespoon of jarred minced)
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup grated Pecorino Romano or Parmesan
* 1/2 cup dried plain bread crumbs
* 1 pound ground turkey
4 Slices Mozzarella or your favorite cheese
Directions
Preheat the oven to 350 degrees F.
*Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. *Stir in the cheese and bread crumbs. Mix in the turkey. Turkey can feel moist and since you are adding grated onion you will have more liquid so if you think it needs a little more bread crumbs add a tablespoon or more till it feels right to you.
Spray your loaf pan with olive oil or Pam, add half of mixture patting down to cover bottom of pan. Lay four slices of cheese and cover with the rest of the meatloaf mixture,
Pat down to enclose cheese. Top with ketchup or ½ cup marinara sauce.
Bake at 350 for 20-25 minutes.
Another option is to roll meat mixture into balls placing a little grated cheese in the middle and baking in muffin tins! Top with ketchup or marinara sauce.
Bake at 350 for 15-20 min.
Easy Lemon Cookies
Need a very easy semi-homemade cookie?
1 box Better Crocker Lemon Supreme Cake mix
1/3 cup Shortening
1/3 cup margarine or butter (softened)
1 egg
Blend all together.......and they are ready. You can roll them out and use them as you would use sugar cookies.....then are very cute with sprinkes and good with lemon forsting. Or roll the dough into a log and cut into slices and decorate.
Bake at 350 for about 13 minutes....just make sure they are golden along the edges.
1 box Better Crocker Lemon Supreme Cake mix
1/3 cup Shortening
1/3 cup margarine or butter (softened)
1 egg
Blend all together.......and they are ready. You can roll them out and use them as you would use sugar cookies.....then are very cute with sprinkes and good with lemon forsting. Or roll the dough into a log and cut into slices and decorate.
Bake at 350 for about 13 minutes....just make sure they are golden along the edges.
Pumpkin Pancakes
2 1/2 cups pancake mix
3 tbsp brown sugar
2 1/2 tsp pumpkin pie spice
1 egg
1 3/4 cup milk
2 tbsp oil
1 tbsp balsamic vinegar (optional)
1 cup pumpkin puree
Mix it all together and spoon 1/4 cup at a time onto a hot griddle. These get really fluffy so you have to watch them carefully.
Serve with butter, syrup, and honey.
3 tbsp brown sugar
2 1/2 tsp pumpkin pie spice
1 egg
1 3/4 cup milk
2 tbsp oil
1 tbsp balsamic vinegar (optional)
1 cup pumpkin puree
Mix it all together and spoon 1/4 cup at a time onto a hot griddle. These get really fluffy so you have to watch them carefully.
Serve with butter, syrup, and honey.
West African Stew
Another one of Nenek's recipes. This is an incredibly hearty dish that only gets better with age.
2 pounds sweet potatoes, peeled, cut into ½-inch dice (about 4 cups)
¼ cup olive oil
2 Tbs minced garlic
2 Tbs minced fresh ginger
2 to 3 large onions, chopped
2-3 eggplants, peeled, cut into 1-inch dice (8 cups)
5-6 fresh tomatoes, chopped (or one 28-ounce can diced tomatoes)
2 large bell peppers, seeded, membranes removed, chopped
2 medium zucchini, cut into half-moon slices (2 cups)
1 cup peanut butter
2 Tbs + 1 tsp ground coriander
½ to 1 tsp cayenne pepper
Salt
Place sweet potatoes in saucepan and cover with water. Cook until just tender, about 10 minutes after the water begins to boil. Drain and set aside. (Save liquid to add to stew if it’s too dry.)
Heat oil in large saute pan over medium heat. Add garlic and ginger, sauté for 3 minutes. Add chopped onions and cook until translucent, about 10 minutes more.
Add eggplant and fresh tomatoes, if using. Cook for 10 minutes, stirring frequently.
Add green peppers and zucchini; cook until tender, about 10 minutes. Add tomatoes if using canned, plus sweet potatoes, peanut butter, coriander, cayenne and salt to taste; mix well. Set aside to keep warm.
Serve over couscous. (or with rice, potatoes, or plain.)
2 pounds sweet potatoes, peeled, cut into ½-inch dice (about 4 cups)
¼ cup olive oil
2 Tbs minced garlic
2 Tbs minced fresh ginger
2 to 3 large onions, chopped
2-3 eggplants, peeled, cut into 1-inch dice (8 cups)
5-6 fresh tomatoes, chopped (or one 28-ounce can diced tomatoes)
2 large bell peppers, seeded, membranes removed, chopped
2 medium zucchini, cut into half-moon slices (2 cups)
1 cup peanut butter
2 Tbs + 1 tsp ground coriander
½ to 1 tsp cayenne pepper
Salt
Place sweet potatoes in saucepan and cover with water. Cook until just tender, about 10 minutes after the water begins to boil. Drain and set aside. (Save liquid to add to stew if it’s too dry.)
Heat oil in large saute pan over medium heat. Add garlic and ginger, sauté for 3 minutes. Add chopped onions and cook until translucent, about 10 minutes more.
Add eggplant and fresh tomatoes, if using. Cook for 10 minutes, stirring frequently.
Add green peppers and zucchini; cook until tender, about 10 minutes. Add tomatoes if using canned, plus sweet potatoes, peanut butter, coriander, cayenne and salt to taste; mix well. Set aside to keep warm.
Serve over couscous. (or with rice, potatoes, or plain.)
Chana Masala with Kale
I made this recipe up after the fact, so all the measurements are pretty inexact. Just taste as you go!
1/2 large onion, chopped finely
2 cans garbanzo beans, rinsed and drained
1 can stewed tomatoes
3-4 cups kale, chopped
1 cup coconut milk
2-3 TB garam masala
1 TB yellow curry powder
2 tsp cumin
1 tsp grated fresh ginger
salt
black pepper
red pepper flakes
paprika
fresh lime
cilantro
In a large deep frying pan, saute onion with a smidge of butter. Add a bit of salt and pepper, approximately 2-3 tablespoons of garam masala, 1 tablespoon yellow curry powder, 2 teaspoons cumin, 1 teaspoon grated ginger, as much red pepper flakes as you want it to be hot, and some paprika.
Stir that around until the onions are translucent. Then add garbanzos and tomatoes. Stir together. Taste to see if it needs any more salt.
Let it all simmer on low, covered, for about 15 minutes. Then add the chopped kale on top and cover the pan for another 10 minutes or so, until the kale is nice and wilty.
Stir everything together, do a taste test, and let it keep cooking for a while. The longer this cooks (on very low heat!) the better it will be.
In the last few minutes before you want to serve, add the coconut milk and cook uncovered to integrate.
Serve over basmati rice and garnished liberally with cilantro.
1/2 large onion, chopped finely
2 cans garbanzo beans, rinsed and drained
1 can stewed tomatoes
3-4 cups kale, chopped
1 cup coconut milk
2-3 TB garam masala
1 TB yellow curry powder
2 tsp cumin
1 tsp grated fresh ginger
salt
black pepper
red pepper flakes
paprika
fresh lime
cilantro
In a large deep frying pan, saute onion with a smidge of butter. Add a bit of salt and pepper, approximately 2-3 tablespoons of garam masala, 1 tablespoon yellow curry powder, 2 teaspoons cumin, 1 teaspoon grated ginger, as much red pepper flakes as you want it to be hot, and some paprika.
Stir that around until the onions are translucent. Then add garbanzos and tomatoes. Stir together. Taste to see if it needs any more salt.
Let it all simmer on low, covered, for about 15 minutes. Then add the chopped kale on top and cover the pan for another 10 minutes or so, until the kale is nice and wilty.
Stir everything together, do a taste test, and let it keep cooking for a while. The longer this cooks (on very low heat!) the better it will be.
In the last few minutes before you want to serve, add the coconut milk and cook uncovered to integrate.
Serve over basmati rice and garnished liberally with cilantro.
Nanek's Yellow Curry
“Nenek” is what we call my grandmother (it means grandmother in Malay, and she grew up as a missionary’s kid in Penang, Malaysia). This is the curry recipe that her nurse made for her and her sister when they were growing up. It’s not spicy, so it’s called “Baby curry.”
Saute in a large pot until limp:
- 1/8-1/4 inch of oil
- 3-5 chopped onions
- 6-8 halved garlic cloves
Stir in and fry for one minute while stirring:
- 1-2 TB yellow curry powder
Add and simmer, covered, for 3-4 hours:
- 6-8 cups chicken broth
- large potato PER SERVING (quartered)
When potatoes are cooked through, salt to taste
Add and heat (do not boil):
- 1 can coconut milk
Thicken with cornstarch
Add the juice of 1 lemon
Hard boil one egg for each serving. Peel and add to pot whole.
Serve over rice, garnished with peanuts, raisins, sliced bananas, plain yogurt, and chutney. The leftovers get even better, but it doesn’t freeze well due to the potatoes getting spongy.
Saute in a large pot until limp:
- 1/8-1/4 inch of oil
- 3-5 chopped onions
- 6-8 halved garlic cloves
Stir in and fry for one minute while stirring:
- 1-2 TB yellow curry powder
Add and simmer, covered, for 3-4 hours:
- 6-8 cups chicken broth
- large potato PER SERVING (quartered)
When potatoes are cooked through, salt to taste
Add and heat (do not boil):
- 1 can coconut milk
Thicken with cornstarch
Add the juice of 1 lemon
Hard boil one egg for each serving. Peel and add to pot whole.
Serve over rice, garnished with peanuts, raisins, sliced bananas, plain yogurt, and chutney. The leftovers get even better, but it doesn’t freeze well due to the potatoes getting spongy.
Pumpkin Oatmeal
1cup water
3/4 cup of milk
pinch of salt
teas. Cinnamon
1/8 of a teaspoon of nutmeg
1/3 cup of cooked pumpkin
Pat of butter
1 1/3 cup of whole oats or mixed grain oats
1 mashed banana
your favorite nuts to top.
Bring water, milk, salt, spices to a boil. Whisk in pumpkin and pat of butter. Add oats and simmer for 3-4 minutes. Remove from heat and add mash bannana. Sweeten to taste top with nuts and a splash of milk.
*Optional - I topped the kids bowl with a sprinkle of mini chocolate chips. I added a teaspoon of real peanut butter to mine. YUM!
3/4 cup of milk
pinch of salt
teas. Cinnamon
1/8 of a teaspoon of nutmeg
1/3 cup of cooked pumpkin
Pat of butter
1 1/3 cup of whole oats or mixed grain oats
1 mashed banana
your favorite nuts to top.
Bring water, milk, salt, spices to a boil. Whisk in pumpkin and pat of butter. Add oats and simmer for 3-4 minutes. Remove from heat and add mash bannana. Sweeten to taste top with nuts and a splash of milk.
*Optional - I topped the kids bowl with a sprinkle of mini chocolate chips. I added a teaspoon of real peanut butter to mine. YUM!
Sweet Potato Grautin
I brought this to Bunco and it is great for these cold months.
Ingredients:
3 large sweet potatos (yams) peeled and cut into 1/2 inch cubes
2 cups WHOLE milk
2 cups cheddar cheese
1/2 cup flour
5 Tbsp unsalted butter
1 onion chopped
1/2 tbsp dried rosemary
1 tsp salt
1/2 tsp pepper
preheat oven to 400
Melt butter in a large sauce pan- add onions and cook until soft- 8 minutes or so
Pull off of heat and add flour- stir until combined and whisk in milk, salt, pepper and rosemary.
Return to burner and stir constantly until it comes to a boil
remove it form heat and stir in the potatoes
Pour mixture in a 9x9 greased dish and cover with cheese
Place in oven and bake for 30 minutes or until the potatoes in the center are done.
Ingredients:
3 large sweet potatos (yams) peeled and cut into 1/2 inch cubes
2 cups WHOLE milk
2 cups cheddar cheese
1/2 cup flour
5 Tbsp unsalted butter
1 onion chopped
1/2 tbsp dried rosemary
1 tsp salt
1/2 tsp pepper
preheat oven to 400
Melt butter in a large sauce pan- add onions and cook until soft- 8 minutes or so
Pull off of heat and add flour- stir until combined and whisk in milk, salt, pepper and rosemary.
Return to burner and stir constantly until it comes to a boil
remove it form heat and stir in the potatoes
Pour mixture in a 9x9 greased dish and cover with cheese
Place in oven and bake for 30 minutes or until the potatoes in the center are done.
Mashed Potato Soup
Gotta love the Rachel Ray recipes! This is a great way to use leftover mashed potatoes.
Ingredients
* Drizzle of EVOO - Extra Virgin Olive Oil
* 6 slices bacon, chopped
* 4 tablespoons butter
* 1 medium onion, chopped
* 4 tablespoons flour
* 1 quart chicken stock
* 2 cups leftover mashed potatoes
* 8 ounces shredded yellow cheddar cheese
* Chopped chives, for garnish
Preparation
In a medium pot or Dutch oven, heat a drizzle of EVOO over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve.
Step
Drain off excess bacon fat from the pot and add butter. When it is melted, add the onion and cook until softened, about 5 minutes. Sprinkle flour into the pot and cook with a wooden spoon for 1 minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes.
Whisk in mashed potatoes, then stir in the cheddar cheese with a wooden spoon and cook until the potatoes are hot and the cheese is melted.
Transfer to a serving bowl and garnish with the reserved bacon and chopped chives.
Ingredients
* Drizzle of EVOO - Extra Virgin Olive Oil
* 6 slices bacon, chopped
* 4 tablespoons butter
* 1 medium onion, chopped
* 4 tablespoons flour
* 1 quart chicken stock
* 2 cups leftover mashed potatoes
* 8 ounces shredded yellow cheddar cheese
* Chopped chives, for garnish
Preparation
In a medium pot or Dutch oven, heat a drizzle of EVOO over medium-high heat. Add bacon and cook until crispy. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve.
Step
Drain off excess bacon fat from the pot and add butter. When it is melted, add the onion and cook until softened, about 5 minutes. Sprinkle flour into the pot and cook with a wooden spoon for 1 minute. Whisk in the chicken stock and bring to a bubble. Cook until slightly thickened, about 2-3 minutes.
Whisk in mashed potatoes, then stir in the cheddar cheese with a wooden spoon and cook until the potatoes are hot and the cheese is melted.
Transfer to a serving bowl and garnish with the reserved bacon and chopped chives.
Fire Salad
I brought this to the Book Club Meetup last night and it was a big hit. Several of the ladies asked for the recipe so here you go!
Fire Salad
1/4 C Olive Oil
3 Tblsp Sesame Oil
1 tsp Crushed Red Pepper
3 Tblsp Honey
2 Tblsp Soy Sauce
1-1/2 tsp Salt
8 oz. Spaghetti Pasta
2 tsp Cilantro (chopped)
1/4 C Roasted Peanuts (chopped)
1/4 C Green Onions (minced)
1 Tblsp Sesame Seeds (toasted)
Combine first six ingredients in pan over low heat, until honey is runny.
(More honey makes it sweeter. More red pepper makes it hotter.)
Pour over cooked pasta. Marinade at least 4 hours, stirring occasionally. (This is great marinated overnight.)
Before serving, add rest of ingredients and toss. (You can add this and let marinade too.)
Double this if you like and it will feed about 15-20 people as a side dish.
Fire Salad
1/4 C Olive Oil
3 Tblsp Sesame Oil
1 tsp Crushed Red Pepper
3 Tblsp Honey
2 Tblsp Soy Sauce
1-1/2 tsp Salt
8 oz. Spaghetti Pasta
2 tsp Cilantro (chopped)
1/4 C Roasted Peanuts (chopped)
1/4 C Green Onions (minced)
1 Tblsp Sesame Seeds (toasted)
Combine first six ingredients in pan over low heat, until honey is runny.
(More honey makes it sweeter. More red pepper makes it hotter.)
Pour over cooked pasta. Marinade at least 4 hours, stirring occasionally. (This is great marinated overnight.)
Before serving, add rest of ingredients and toss. (You can add this and let marinade too.)
Double this if you like and it will feed about 15-20 people as a side dish.
Leftover Turkey Soup
Prep Time:10 min
Total Time:30 min
Makes:6 servings, 1 cup each
What You Need:
1/2 cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 Tbsp. oil
2 cans (14-1/2 oz. each) chicken broth
2 cups water
1 env. GOOD SEASONS Italian Dressing Mix
2 cups cubed cooked turkey
1/2 cup bite-sized pasta, uncooked
Make It:
COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.
STIR in chicken broth, water and dressing mix. Bring to boil.
ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.
Nutrition Infomation
Calories 170
Total fat 6 g
Saturated fat 1.5 g
Cholesterol 35 mg
Sodium 910 mg
Carbohydrate 10 g
Dietary fiber 1 g
Sugars 3 g
Protein 18 g
Vitamin A 25 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV
Total Time:30 min
Makes:6 servings, 1 cup each
What You Need:
1/2 cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 Tbsp. oil
2 cans (14-1/2 oz. each) chicken broth
2 cups water
1 env. GOOD SEASONS Italian Dressing Mix
2 cups cubed cooked turkey
1/2 cup bite-sized pasta, uncooked
Make It:
COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.
STIR in chicken broth, water and dressing mix. Bring to boil.
ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.
Nutrition Infomation
Calories 170
Total fat 6 g
Saturated fat 1.5 g
Cholesterol 35 mg
Sodium 910 mg
Carbohydrate 10 g
Dietary fiber 1 g
Sugars 3 g
Protein 18 g
Vitamin A 25 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV
Taco Soup
1 package ground turkey (they come in 1.25 lb packages...but cook down to a pound)
1 package ranch dressing mix
1 package taco seasoning
1 14.5 oz can diced tomatoes (with jalapenos if you like)
1 14.5 oz can pinto beans (with jalapenos)
1 can of original rotel
1 20 oz can of white hominey, not drained (found in the hispanic food section)
4 cups of water
4 chicken bouillion cubes
Cook turkey, drain. Add all other ingredients, stir and simmer for as long as you have until dinner (I try to get at least 30 min in), stirring occassionally. Serve with tortilla chips, cheese, and sour cream.
You can make this hotter or more mild as you prefer. The more ranch dressing mix you add, the more mild it gets. Also, the sour cream is good to cut some of the spice.
FYI: Hominey is fermented corn, not as sweet, and slightly more meaty than corn. It is great in soup...it really holds up and adds a different texture.
1 package ranch dressing mix
1 package taco seasoning
1 14.5 oz can diced tomatoes (with jalapenos if you like)
1 14.5 oz can pinto beans (with jalapenos)
1 can of original rotel
1 20 oz can of white hominey, not drained (found in the hispanic food section)
4 cups of water
4 chicken bouillion cubes
Cook turkey, drain. Add all other ingredients, stir and simmer for as long as you have until dinner (I try to get at least 30 min in), stirring occassionally. Serve with tortilla chips, cheese, and sour cream.
You can make this hotter or more mild as you prefer. The more ranch dressing mix you add, the more mild it gets. Also, the sour cream is good to cut some of the spice.
FYI: Hominey is fermented corn, not as sweet, and slightly more meaty than corn. It is great in soup...it really holds up and adds a different texture.
Mudballs
1/4 cp of peanut butter
1/4 cp of honey
1/4 cp of ground flax
1/2 cp of oats
1/4 cp of chocolate chips
1 cup of crushed dry cereal. ex. cheerios, chex, rice krispies.
Cook cook peanut butter and honey on low till blended. Add the rest of the ingredients EXCEPT dry cereal. Mix till well blended.
When cool enough to handle butter little hands and roll into little balls. Coat with dry cereal and refrigerate for 1 hr. before eating.
1/4 cp of honey
1/4 cp of ground flax
1/2 cp of oats
1/4 cp of chocolate chips
1 cup of crushed dry cereal. ex. cheerios, chex, rice krispies.
Cook cook peanut butter and honey on low till blended. Add the rest of the ingredients EXCEPT dry cereal. Mix till well blended.
When cool enough to handle butter little hands and roll into little balls. Coat with dry cereal and refrigerate for 1 hr. before eating.
Crockpot Meatballs
I made these for Bunco once and they're always a great appetizer to take to parties.
1 bag frozen pre-cooked meatballs (I usually get these at Costco)
1 can cranberry sauce (the jelly, not whole)
1 jar chili sauce (usually found on the top shelf near the ketchup and mustard)
1 tsp Worcheshire
2 tsp soy sauce
3 tbsp dehydrated onion
1 crushed garlic clove (or to taste)
Fresh lemon juice -1/2 lemon squeezed
Simmer the sauce separately on the stove for 10-15 minutes. Brown your meatballs in oil, then transfer to crockpot. Pour the sauce over the top and mix until all meatballs are well-coated. Cook on low for 4 hours.
1 bag frozen pre-cooked meatballs (I usually get these at Costco)
1 can cranberry sauce (the jelly, not whole)
1 jar chili sauce (usually found on the top shelf near the ketchup and mustard)
1 tsp Worcheshire
2 tsp soy sauce
3 tbsp dehydrated onion
1 crushed garlic clove (or to taste)
Fresh lemon juice -1/2 lemon squeezed
Simmer the sauce separately on the stove for 10-15 minutes. Brown your meatballs in oil, then transfer to crockpot. Pour the sauce over the top and mix until all meatballs are well-coated. Cook on low for 4 hours.
Bunco Cheese Ball
Hello, for those of you from Bunco who wanted the recipe for the cheese ball, here it is:
2-8oz pkgs cream cheese
2 cups shredded sharp cheddar cheese
1 tablespoon chopped pimiento (I don't care for pimiento so I used red pepper instead)
1 tablespoon chopped green pepper
1 tablespoon finely chopped onion (I used red)
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
Dash of cayenne
Dash of salt
Finely chopped pecans
Combine softened cream cheese and cheddar cheese, mixing until well blended. Add pimiento, green pepper, onion, Worcestershire sauce, lemon juice and seasonings; mix well. Chill. Shape into a ball; roll in nuts. Serve with crackers. (I also added a little creole seasoning to the mix) I also only made half the recipe as the full size is huge!
Enjoy!
Helpful Tip--Veggie Mashed Potatoes
This is not a recipe but it is a tip.
When I'm boiling potatoes for mashed potatoes I throw in a handful of baby carrots. I make the potatoes like normal but they have an light orange color. I've convinced my daughter they are cheesy mashed potatoes.
I've done it with broccoli too and it is always a hit.
Now Diana wants pink mashed potatoes so I will have to try beets next! I'll let you know how it turns out!
When I'm boiling potatoes for mashed potatoes I throw in a handful of baby carrots. I make the potatoes like normal but they have an light orange color. I've convinced my daughter they are cheesy mashed potatoes.
I've done it with broccoli too and it is always a hit.
Now Diana wants pink mashed potatoes so I will have to try beets next! I'll let you know how it turns out!
Cream Puffs
Ingredients:
1 C Water
1/2 C Butter or Margarine
1/4 tsp Salt
1 C Sifted All-purpose Flour
4 Large Eggs
Filling:
1 Box Vanilla Pudding
3 C Milk
Directions:
1. Pre-heat oven to 400. In medium saucepan, bring water, butter and salt to boil.
2. Remove from heat; with wooden spoon, beat in flour all at once.
3. Return to low heat; beat in eggs, one at a time, beating hard after each addition until mixture is smooth.
4. Plop onto ungreased cookie sheet by heaping spponful, about 2 inches apart.
5. Bake until golden-brown; about 45-50 minutes. Puffs should sound hollow when lightly tapped.
6. Cool completely on wire rack; in the meantime, make vanilla pudding according to package directions.
7. Cut of top of puff, gently scoop out "guts", fill with pudding. Replace top and sprinkle with powdered sugar.
1 C Water
1/2 C Butter or Margarine
1/4 tsp Salt
1 C Sifted All-purpose Flour
4 Large Eggs
Filling:
1 Box Vanilla Pudding
3 C Milk
Directions:
1. Pre-heat oven to 400. In medium saucepan, bring water, butter and salt to boil.
2. Remove from heat; with wooden spoon, beat in flour all at once.
3. Return to low heat; beat in eggs, one at a time, beating hard after each addition until mixture is smooth.
4. Plop onto ungreased cookie sheet by heaping spponful, about 2 inches apart.
5. Bake until golden-brown; about 45-50 minutes. Puffs should sound hollow when lightly tapped.
6. Cool completely on wire rack; in the meantime, make vanilla pudding according to package directions.
7. Cut of top of puff, gently scoop out "guts", fill with pudding. Replace top and sprinkle with powdered sugar.
Easy Apple Dumplings
2 apples, cored, peeled and cut into quarters
cinnamon
1 can refrigerated crescent roll dough
1/2 cup sugar
1/2 cup water
1/2 cup orange juice
1/2 butter
1 tsp vanilla extract
Preheat oven to 350.
Separate the dough into the precut triangles.
Place an apple slice inside each triangle and wrap the dough all around it - make sure to completely cover the apple and to pinch the dough closed.
Place the wrapped apples in a 9x9 pan - I spray mine with Pam first.
Sprinkle with cinnamon.
In saucepan, bring water, sugar, orange juice and butter to a boil.
Remove from heat and stir in the vanilla, then pour over the wrapped apples.
Bake uncovered for 20-25 minutes, until the dumplings turn light brown.
Serve warm with ice cream or whipped cream!
cinnamon
1 can refrigerated crescent roll dough
1/2 cup sugar
1/2 cup water
1/2 cup orange juice
1/2 butter
1 tsp vanilla extract
Preheat oven to 350.
Separate the dough into the precut triangles.
Place an apple slice inside each triangle and wrap the dough all around it - make sure to completely cover the apple and to pinch the dough closed.
Place the wrapped apples in a 9x9 pan - I spray mine with Pam first.
Sprinkle with cinnamon.
In saucepan, bring water, sugar, orange juice and butter to a boil.
Remove from heat and stir in the vanilla, then pour over the wrapped apples.
Bake uncovered for 20-25 minutes, until the dumplings turn light brown.
Serve warm with ice cream or whipped cream!
Crockpot Recipe Blog
I just discovered this site: http://crockpot365.bl...
all sorts of things to cook in the crockpot!
all sorts of things to cook in the crockpot!
Green Chili Chicken AKA "Scary Tacos"
This is a recipe that I seem to be making every couple weeks. Allison C's husband, Drew, dubbed them "Scary Tacos" after making them for their family on Halloween. Somehow the name kind of stuck. :)
* 2 or 3 boneless, skinless chicken breasts (or 6-8 chicken tenders)
* 1 small can of green salsa
* 1 small can of diced green chilies
* 1 tablespoon of cumin
* 1 teaspoon of crushed oregano
* 1/2 teaspoon of chili powder
Mix salsa, chilies, cumin, oregano and chili powder in your crockpot. Place chicken in the crockpot. Give it all a little stir. Cook covered on High for 4-5 hours, or on Low for 6-8. You'll know it's ready when the chicken easily shreds with a fork. Shred chicken and stir with liquid mixture about an hour before serving.
Serve with flour tortillas, with sour cream, cheese, olives, onions, tomatoes.
Serves 4.
* 2 or 3 boneless, skinless chicken breasts (or 6-8 chicken tenders)
* 1 small can of green salsa
* 1 small can of diced green chilies
* 1 tablespoon of cumin
* 1 teaspoon of crushed oregano
* 1/2 teaspoon of chili powder
Mix salsa, chilies, cumin, oregano and chili powder in your crockpot. Place chicken in the crockpot. Give it all a little stir. Cook covered on High for 4-5 hours, or on Low for 6-8. You'll know it's ready when the chicken easily shreds with a fork. Shred chicken and stir with liquid mixture about an hour before serving.
Serve with flour tortillas, with sour cream, cheese, olives, onions, tomatoes.
Serves 4.
Chicken Curry and Rice
This is Tanya Benson's recipe for Chicken Curry. We had it last night and it's wonderful!
1 TBSP butter
1 C. chopped apple
1C. sliced celery
2 cloves garlic, minced
½ C. chopped onion
2 TBSP cornstarch
3 tsp curry powder
¾ C. cold, low sodium chicken stock
2 C. milk
2 C. cooked chicken, diced
8oz mushrooms, in chunks
Rice:
1/4 C. butter
½ C. chopped onion
¼ C. slivered almonds
½ C. light raisins
6 C. hot cooked rice
1. Melt butter in a big, heavy saucepan. Add apple, celery, garlic and onion. Cook until onion is tender.
2. Combine cornstarch, curry powder and broth in a bowl, mix well.
3. Stir this into onion mixture. Add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms, stir until heated through.
4. Cook rice and add the butter, onions, almonds and raisins to it. Stir. Serve Chicken curry over rice.
Note: We just made plain basmati rice and had raisins and slivered almonds on the side to add if you wanted to. No butter or onions in the rice. It was delicious.
1 TBSP butter
1 C. chopped apple
1C. sliced celery
2 cloves garlic, minced
½ C. chopped onion
2 TBSP cornstarch
3 tsp curry powder
¾ C. cold, low sodium chicken stock
2 C. milk
2 C. cooked chicken, diced
8oz mushrooms, in chunks
Rice:
1/4 C. butter
½ C. chopped onion
¼ C. slivered almonds
½ C. light raisins
6 C. hot cooked rice
1. Melt butter in a big, heavy saucepan. Add apple, celery, garlic and onion. Cook until onion is tender.
2. Combine cornstarch, curry powder and broth in a bowl, mix well.
3. Stir this into onion mixture. Add milk. Cook until thickened, stirring constantly. Add chicken and mushrooms, stir until heated through.
4. Cook rice and add the butter, onions, almonds and raisins to it. Stir. Serve Chicken curry over rice.
Note: We just made plain basmati rice and had raisins and slivered almonds on the side to add if you wanted to. No butter or onions in the rice. It was delicious.
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