2 lbs ground beef or Italian pork sausage
2 medium onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)
3 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
Spray 5-quart crockpot with cooking spray. In a 12-inch
skillet, cook sausage, onions, mushrooms and garlic over medium
heat about 10 minutes, stirring occasionally, until meat is no
longer pink; drain.
Spoon meat mixture into crockpot. Stir in remaining
ingredients.
Cover; cook on Low heat setting 8 to 9 hours.
This sauce is really good with some fresh basil and parmesan
cheese on top. The recipe makes a lot but the leftovers can be
frozen for up to 4 months.
Tuesday, April 20, 2010
Dakota's Oatmeal Blueberry & Orange Muffins
1 cup plain rolled oats
1 cup whole wheat flour
1 teaspoon each baking powder, baking soda, and salt
1-1/2 cups flaked sweet coconut
Grated rind of one large orange
1 egg
½ cup liquid pasteurized honey
3 tablespoons canola or extra light olive oil
1 tablespoon vinegar
Juice 1 orange and add water to make one cup of liquid
1 – 1-1/4 cups fresh or frozen blueberries
Preheat oven to 350 F.
Line muffin tin with paper cups.
Combine the dry ingredients into a large mixing bowl: oats, flour, baking powder, baking soda, and salt.
Add the coconut flakes and orange rind to the dry ingredients.
Get a separate bowl and beat the egg. Then incorporate the wet ingredients: honey, oil, vinegar, juice, and water.
Add the wet ingredients to the dry mix and stir until just moist.
Fold in the blueberries.
Pour batter into muffin cups, being careful not to let any batter spill onto the tin.
Bake in a preheated oven 20-25 minutes. (Check to see if the muffins are fully baked by inserting a toothpick before removing from the oven; the toothpick should come out clean.)
Remove muffins from the pan and cool on a wire rack.
Enjoy!
1 cup whole wheat flour
1 teaspoon each baking powder, baking soda, and salt
1-1/2 cups flaked sweet coconut
Grated rind of one large orange
1 egg
½ cup liquid pasteurized honey
3 tablespoons canola or extra light olive oil
1 tablespoon vinegar
Juice 1 orange and add water to make one cup of liquid
1 – 1-1/4 cups fresh or frozen blueberries
Preheat oven to 350 F.
Line muffin tin with paper cups.
Combine the dry ingredients into a large mixing bowl: oats, flour, baking powder, baking soda, and salt.
Add the coconut flakes and orange rind to the dry ingredients.
Get a separate bowl and beat the egg. Then incorporate the wet ingredients: honey, oil, vinegar, juice, and water.
Add the wet ingredients to the dry mix and stir until just moist.
Fold in the blueberries.
Pour batter into muffin cups, being careful not to let any batter spill onto the tin.
Bake in a preheated oven 20-25 minutes. (Check to see if the muffins are fully baked by inserting a toothpick before removing from the oven; the toothpick should come out clean.)
Remove muffins from the pan and cool on a wire rack.
Enjoy!
Tuesday, April 6, 2010
Chinese Chicken Salad
Dressing
2 oz. sesame oil
2 oz. seasoned rice vinegar
1 oz. salad oil
1 tsp. lite salt
¼ tsp pepper – black or white
1 ½+ Tblsp. sugar
1 tsp. lite soya sauce
Combine the dressing ingredients in the order given. Stir or
shake well. Best if allowed to sit at least 2 hours or
overnight.
Salad
1 head lettuce, shredded or chopped
2-3 chic breasts, cooked & shredded (your choice – If no
leftovers to use, I boil the chicken in water with lemon juice,
soya sauce, garlic & ginger)
6-8 green onions, chopped finely
slivered almonds to taste
sesame seeds to taste
cilantro to taste
your choice of cooked maifun (rice stick) or chow mein noodles,
to taste
Combine the salad ingredients, preferably in the order given.
Add the dressing and toss well. Serve within 15 minutes and
enjoy.
2 oz. sesame oil
2 oz. seasoned rice vinegar
1 oz. salad oil
1 tsp. lite salt
¼ tsp pepper – black or white
1 ½+ Tblsp. sugar
1 tsp. lite soya sauce
Combine the dressing ingredients in the order given. Stir or
shake well. Best if allowed to sit at least 2 hours or
overnight.
Salad
1 head lettuce, shredded or chopped
2-3 chic breasts, cooked & shredded (your choice – If no
leftovers to use, I boil the chicken in water with lemon juice,
soya sauce, garlic & ginger)
6-8 green onions, chopped finely
slivered almonds to taste
sesame seeds to taste
cilantro to taste
your choice of cooked maifun (rice stick) or chow mein noodles,
to taste
Combine the salad ingredients, preferably in the order given.
Add the dressing and toss well. Serve within 15 minutes and
enjoy.
Lumpia
Ingredients (Makes about 110 lumpia - adjust portions for
smaller amount)
3 - 4 Tblsp. Peanut oil
Garlic & Ginger to taste, crushed
8 ½ lbs. Ground pork
¼ lb. Cooked tiny shrimp, chopped finely
1 ½ - 2 medium onions, chopped
1 ½ - 2 carrots, grated & minced
frozen white corn to taste
frozen french-style green beans to taste
1 can water chestnuts, chopped finely
½ small head of cabbage, shredded
12 green onions, minced
Bean sprouts to taste, coarsely chopped
White & Black pepper, to taste
Garlic powder, to taste
Ginger, ground, to taste
Light soy sauce, to taste
Sake (rice wine) or Mirin (cooking wine), to taste
110 Lumpia (Spring Roll) wrappers
Cornstarch
Water
Filling Preparation
Heat oil over medium heat. Add crushed garlic & ginger until
lightly browned.
Add ground pork & stir until color changes.
Stir in onions, carrots, corn, green beans, and water
chestnuts. Sprinkle white & black pepper, garlic powder,
ground ginger, soy sauce & sake over to taste & stir well.
Add shredded cabbage, stirring thoroughly.
Stir in green onions and bean sprouts.
Add more white & black pepper, garlic powder, ground ginger,
soy sauce & sake.
Simmer until thoroughly cooked. Drain off excess liquid.
Assembling Lumpia
Mix enough cornstarch and water together to form a gravy-type
consistency. For each wrapper, spoon about 1 tblsp. filling
over one corner of the wrapper, if square, or over one side, if
round. Be sure it is distributed in an even line. Fold the
corner/side of the wrapper tightly over the filling. Roll it
once and then fold the side corners/sides over the roll. Brush
some of the cornstarch mixture over the edges of the wrapper
and continue rolling it tightly until reaching the top of the
wrapper. Brush the cornstarch mixture over the top edge and
roll it securely to seal. Freeze rolls until ready to cook.
Cooking Lumpia
Heat about 2 inches of cooking oil (I use canola) over medium-
high heat (around 360° or so). Carefully drop in lumpia and
cook until golden brown. Drain and serve warm with dipping
sauce.
smaller amount)
3 - 4 Tblsp. Peanut oil
Garlic & Ginger to taste, crushed
8 ½ lbs. Ground pork
¼ lb. Cooked tiny shrimp, chopped finely
1 ½ - 2 medium onions, chopped
1 ½ - 2 carrots, grated & minced
frozen white corn to taste
frozen french-style green beans to taste
1 can water chestnuts, chopped finely
½ small head of cabbage, shredded
12 green onions, minced
Bean sprouts to taste, coarsely chopped
White & Black pepper, to taste
Garlic powder, to taste
Ginger, ground, to taste
Light soy sauce, to taste
Sake (rice wine) or Mirin (cooking wine), to taste
110 Lumpia (Spring Roll) wrappers
Cornstarch
Water
Filling Preparation
Heat oil over medium heat. Add crushed garlic & ginger until
lightly browned.
Add ground pork & stir until color changes.
Stir in onions, carrots, corn, green beans, and water
chestnuts. Sprinkle white & black pepper, garlic powder,
ground ginger, soy sauce & sake over to taste & stir well.
Add shredded cabbage, stirring thoroughly.
Stir in green onions and bean sprouts.
Add more white & black pepper, garlic powder, ground ginger,
soy sauce & sake.
Simmer until thoroughly cooked. Drain off excess liquid.
Assembling Lumpia
Mix enough cornstarch and water together to form a gravy-type
consistency. For each wrapper, spoon about 1 tblsp. filling
over one corner of the wrapper, if square, or over one side, if
round. Be sure it is distributed in an even line. Fold the
corner/side of the wrapper tightly over the filling. Roll it
once and then fold the side corners/sides over the roll. Brush
some of the cornstarch mixture over the edges of the wrapper
and continue rolling it tightly until reaching the top of the
wrapper. Brush the cornstarch mixture over the top edge and
roll it securely to seal. Freeze rolls until ready to cook.
Cooking Lumpia
Heat about 2 inches of cooking oil (I use canola) over medium-
high heat (around 360° or so). Carefully drop in lumpia and
cook until golden brown. Drain and serve warm with dipping
sauce.
Strawberry Meringue Torte
Meringue
5 egg whites – room temperature
¼ tsp. cream of tartar
1 tsp. vanilla
1 ¼ cups granulated sugar
-Beat egg whites and cream of tartar until soft peaks form
-Add sugar and vanilla and beat until stiff peaks form
-Spread into 3 7-inch pie pans, greased and floured
-Bake for 1 hour @ 275o F. Remove from oven immediately and
take out gently using a knife; let cool.
(Note: Meringues can be prepared in advance and stored in an
air-tight container for a couple of weeks)
Whipped Cream
1 pint heavy whipping cream
2 baskets of strawberries, sliced
2 tsp. vanilla
¼ cup powdered sugar
-Approximately 4-6 hours before serving, beat the whipping
cream until thick and spreadable; add sugar and vanilla
Torte Preparation
Place a meringue on a plate; layer it with whipping cream and
then strawberries. Repeat this process, ending with a layer of
whipping cream spread over the entire torte. Garnish with a
few whole strawberries.
5 egg whites – room temperature
¼ tsp. cream of tartar
1 tsp. vanilla
1 ¼ cups granulated sugar
-Beat egg whites and cream of tartar until soft peaks form
-Add sugar and vanilla and beat until stiff peaks form
-Spread into 3 7-inch pie pans, greased and floured
-Bake for 1 hour @ 275o F. Remove from oven immediately and
take out gently using a knife; let cool.
(Note: Meringues can be prepared in advance and stored in an
air-tight container for a couple of weeks)
Whipped Cream
1 pint heavy whipping cream
2 baskets of strawberries, sliced
2 tsp. vanilla
¼ cup powdered sugar
-Approximately 4-6 hours before serving, beat the whipping
cream until thick and spreadable; add sugar and vanilla
Torte Preparation
Place a meringue on a plate; layer it with whipping cream and
then strawberries. Repeat this process, ending with a layer of
whipping cream spread over the entire torte. Garnish with a
few whole strawberries.
Ham and Potato Breakfast Casserole
1 (16 oz.) pkg. hash browns
1 1/2 c. water
1 1/2 c. cheese, shredded
1 c. milk
1 c. ham, cooked and diced
1/2 c. green onions
Dash pepper
5 eggs, beaten (I use the cheesy carton eggs already mixed)
Cajun Seasoning
Mix all ingredients in a large bowl. Pour into ungreased 9 x 13
pan. Sprinkle with Cajun Seasoning. Bake at 350 degrees until
knife inserted comes out clean, about 40 to 45 minutes.
1 1/2 c. water
1 1/2 c. cheese, shredded
1 c. milk
1 c. ham, cooked and diced
1/2 c. green onions
Dash pepper
5 eggs, beaten (I use the cheesy carton eggs already mixed)
Cajun Seasoning
Mix all ingredients in a large bowl. Pour into ungreased 9 x 13
pan. Sprinkle with Cajun Seasoning. Bake at 350 degrees until
knife inserted comes out clean, about 40 to 45 minutes.
White Chicken Chili
INGREDIENTS
5 cans Kirkland canned chicken (or 1 whole chicken)
1 Diced Onion (small)
1 Spoonful of minced Garlic
1 ½ c Sour Cream (12 oz)
4 cans White Beans
3 cans Diced Green Chilies (small cans)
4 tsp Cumin
2 tsp Cayenne Pepper
2 tsp Dry Oregano Leaves
4 c Shredded Monterey Jack Cheese
DIRECTIONS
1. In Large pot sauté Onions & Garlic in butter.
2. Add Spices & Green Chilies.
3. Add Beans
4. Add 3 cans of Chicken with water from can. Then add 2 cans
of Chicken drained.
5. Simmer 20-30 minutes.
6. Just before serving add Sour Cream & Cheese.
Garnishes: Cilantro, Green Onions, Tomatoes, **Serve with Corn
Bread & Honey Butter"
5 cans Kirkland canned chicken (or 1 whole chicken)
1 Diced Onion (small)
1 Spoonful of minced Garlic
1 ½ c Sour Cream (12 oz)
4 cans White Beans
3 cans Diced Green Chilies (small cans)
4 tsp Cumin
2 tsp Cayenne Pepper
2 tsp Dry Oregano Leaves
4 c Shredded Monterey Jack Cheese
DIRECTIONS
1. In Large pot sauté Onions & Garlic in butter.
2. Add Spices & Green Chilies.
3. Add Beans
4. Add 3 cans of Chicken with water from can. Then add 2 cans
of Chicken drained.
5. Simmer 20-30 minutes.
6. Just before serving add Sour Cream & Cheese.
Garnishes: Cilantro, Green Onions, Tomatoes, **Serve with Corn
Bread & Honey Butter"
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