ingredients:
1/2 c. butter, melted
3/4 c. sugar
1/4 c. brown sugar
1/2 tsp. vanilla
1/3 c. molasses
1 egg
2 tsp. baking soda
2 c. flour
1 tbsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground clove
1/4 tsp. nutmeg
1/2 tsp. salt
directions:
preheat oven to 350 degrees.
spray 9x13 pan with non-stick cooking spray and set aside.
in a large bowl, combine butter, sugar, brown sugar, vanilla and molasses and beat until creamy.
add the egg and stir until completely incorporated. add the rest of the ingredients and mix until well combined. use fingers to press the dough to the edge of the pan.
bake for 15-20 minutes and let cool. don't overcook.
frost with cream cheese frosting, cover with a light dusting of powdered sugar or leave plain.
*original recipe from sixsistersstuff.com
Monday, December 15, 2014
Wednesday, December 10, 2014
sweet potato, chicken and quinoa soup
1 1/2 lb. boneless, skinless chicken breasts
1 cup quinoa, rinsed
2 large sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 can petite diced tomatoes
1 tsp. minced garlic
1 packet chili seasoning mix*
5 cups chicken broth
spray slow cooker with non-stick spray. place chicken in slow cooker with rinsed quinoa. add sweet potatoes to slow cooker. add black beans, tomatoes, garlic, chili seasoning and chicken broth to crockpot. cook on high for 3-5 hours. shred chicken with two forks and stir all ingredients together.
*original recipe from www.chelseasmessyapron.com.
1 cup quinoa, rinsed
2 large sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 can petite diced tomatoes
1 tsp. minced garlic
1 packet chili seasoning mix*
5 cups chicken broth
spray slow cooker with non-stick spray. place chicken in slow cooker with rinsed quinoa. add sweet potatoes to slow cooker. add black beans, tomatoes, garlic, chili seasoning and chicken broth to crockpot. cook on high for 3-5 hours. shred chicken with two forks and stir all ingredients together.
*original recipe from www.chelseasmessyapron.com.
peppermint trifle
1 triple chocolate cake mix (or any chocolate cake mix)
guittard green mint chips
1 chocolate pudding mix
whipping cream or whipped topping
peppermint candy canes
mix cake mix as directed on package. pour in pan. sprinkle mint chips all over the top of the cake batter. bake cake as directed on package. make pudding as directed on package. if using whipping cream, whip cream. open candy canes. place in ziploc bag. close bag. crush candy canes. when all ingredients have set up and/or are cooled, put trifle together. cut cake in small squares. add layer of square pieces of cake to bottom of trifle bowl. spread half of pudding over top of the cake squares in trifle bowl. spread half of whipped topping over pudding in trifle bowl. sprinkle half of candy cane pieces over top of whipped topping. repeat process. leave top layer of candy canes off until right before serving to preserve the crunch. refrigerate before serving to let ingredients get to know each other a little bit.
*original recipe from the kitchen of christian and erin sabey for a christmas ward party in dec. 2010.
guittard green mint chips
1 chocolate pudding mix
whipping cream or whipped topping
peppermint candy canes
mix cake mix as directed on package. pour in pan. sprinkle mint chips all over the top of the cake batter. bake cake as directed on package. make pudding as directed on package. if using whipping cream, whip cream. open candy canes. place in ziploc bag. close bag. crush candy canes. when all ingredients have set up and/or are cooled, put trifle together. cut cake in small squares. add layer of square pieces of cake to bottom of trifle bowl. spread half of pudding over top of the cake squares in trifle bowl. spread half of whipped topping over pudding in trifle bowl. sprinkle half of candy cane pieces over top of whipped topping. repeat process. leave top layer of candy canes off until right before serving to preserve the crunch. refrigerate before serving to let ingredients get to know each other a little bit.
*original recipe from the kitchen of christian and erin sabey for a christmas ward party in dec. 2010.
Tuesday, December 2, 2014
taco seasoning
ingredients:
2 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. cornstarch
2 tsp. kosher salt
1 1/2 tsp. hot smoked paprika
1 tsp. ground coriander
1/2 tsp. cayenne pepper
directions:
put all the ingredients in a small jar and shake to combine. store in an airtight container for up to a month.
*original recipe from foodnetwork.com
2 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. cornstarch
2 tsp. kosher salt
1 1/2 tsp. hot smoked paprika
1 tsp. ground coriander
1/2 tsp. cayenne pepper
directions:
put all the ingredients in a small jar and shake to combine. store in an airtight container for up to a month.
*original recipe from foodnetwork.com
Monday, November 10, 2014
white beans with spinach and sausage
ingredients
1 package breakfast sausage
2 cups chicken broth (vegetable broth works great in a pinch as well)
2 cloves of garlic
1 tsp. dried oregano
2 c. cannellini beans, drained and rinsed
1 can petite diced tomatoes or two cups sliced cherry tomatoes
6 cups baby spinach
directions:
cook sausage in a cast iron skillet. once it is all cooked, add sausage along with whatever juice/grease that the sausage made from the pan and add it into the beans. pour broth and garlic into a large pot. place on medium high heat and bring to a simmer. add in the oregano, then beans. stir it up before adding tomatoes. heat through until the beans are warm. once beans are warm add the spinach and cook until the leaves are wilted. stir spinach and add cracked pepper on top.
*original recipe from itsmysideoflife.com
1 package breakfast sausage
2 cups chicken broth (vegetable broth works great in a pinch as well)
2 cloves of garlic
1 tsp. dried oregano
2 c. cannellini beans, drained and rinsed
1 can petite diced tomatoes or two cups sliced cherry tomatoes
6 cups baby spinach
directions:
cook sausage in a cast iron skillet. once it is all cooked, add sausage along with whatever juice/grease that the sausage made from the pan and add it into the beans. pour broth and garlic into a large pot. place on medium high heat and bring to a simmer. add in the oregano, then beans. stir it up before adding tomatoes. heat through until the beans are warm. once beans are warm add the spinach and cook until the leaves are wilted. stir spinach and add cracked pepper on top.
*original recipe from itsmysideoflife.com
Tuesday, September 9, 2014
coconut basil chicken with brown rice
1 tsp. each: turmeric, cumin, garlic powder
1/2 tsp. each: coarse salt and cinnamon
1 lb. chicken breast, cut into 1-inch cubes
2 (13.5 oz) cans coconut milk
2 limes
1 tbs. fresh ginger root, roughly chopped
3 cloves garlic, roughly chopped
4 c. basil leaves
pinch of salt
2 carrots, diced
1 c. uncooked brown rice
in a small cup, combine the turmeric, cumin, garlic powder, salt and cinnamon. sprinkle the chicken all over and squeeze half of one of the lives over it. marinate as long as you want.
in a food processor, combine 1 can of coconut milk, juice from one lime, ginger, garlic, basil, and a pinch of salt. puree until nice and smooth. taste it. add more salt or lime if needed.
heat a tbsp. olive oil in a large saute pan. add the carrots and saute for about 5 minutes. add the chicken and sear on both sides, until you see a little color and the chicken is cooked through. add the coconut basil sauce and let simmer for about 10 minutes.
in the meantime, combine the rice and remaining can of coconut milk in a rice cooker and cook.
taste the chicken in its sauce. if it needs more salt or lime, add and cook a little longer.
serve chicken over rice and garnish with more basil and lime wedges.
*original recipe from bevcooks.com
1/2 tsp. each: coarse salt and cinnamon
1 lb. chicken breast, cut into 1-inch cubes
2 (13.5 oz) cans coconut milk
2 limes
1 tbs. fresh ginger root, roughly chopped
3 cloves garlic, roughly chopped
4 c. basil leaves
pinch of salt
2 carrots, diced
1 c. uncooked brown rice
in a small cup, combine the turmeric, cumin, garlic powder, salt and cinnamon. sprinkle the chicken all over and squeeze half of one of the lives over it. marinate as long as you want.
in a food processor, combine 1 can of coconut milk, juice from one lime, ginger, garlic, basil, and a pinch of salt. puree until nice and smooth. taste it. add more salt or lime if needed.
heat a tbsp. olive oil in a large saute pan. add the carrots and saute for about 5 minutes. add the chicken and sear on both sides, until you see a little color and the chicken is cooked through. add the coconut basil sauce and let simmer for about 10 minutes.
in the meantime, combine the rice and remaining can of coconut milk in a rice cooker and cook.
taste the chicken in its sauce. if it needs more salt or lime, add and cook a little longer.
serve chicken over rice and garnish with more basil and lime wedges.
*original recipe from bevcooks.com
Thursday, September 4, 2014
whole wheat banana zucchini muffins
ingredients:
2 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. apple sauce
1/4 c. olive oil
1/4 c. milk
1 banana, mashed
1/2 c. honey or organic agave
1/2 c. finely grated zucchini
instructions:
preheat the oven to 375 degrees.
in a large mixing bowl combine all the dry ingredients.
in a separate medium-sized bowl, whisk together the apple sauce, olive oil, milk, banana and honey.
add the wet ingredients to the dry ingredients and stir to combine.
fold in the zucchini.
fill lightly greased muffin pan with about 1/4 c. mixture. bake for 15-20 minutes or until the tops have browned. the inside will be moist.
*original recipe from nodietsallowed.com
2 c. whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 c. apple sauce
1/4 c. olive oil
1/4 c. milk
1 banana, mashed
1/2 c. honey or organic agave
1/2 c. finely grated zucchini
instructions:
preheat the oven to 375 degrees.
in a large mixing bowl combine all the dry ingredients.
in a separate medium-sized bowl, whisk together the apple sauce, olive oil, milk, banana and honey.
add the wet ingredients to the dry ingredients and stir to combine.
fold in the zucchini.
fill lightly greased muffin pan with about 1/4 c. mixture. bake for 15-20 minutes or until the tops have browned. the inside will be moist.
*original recipe from nodietsallowed.com
Friday, August 22, 2014
bbq burgers
makes 75 burgers
burgers:
15 lbs. ground beef
8 eggs
3 c. bread crumbs
1 c. parsley
garlic powder
1/2 c. dried onions
grated cheese (2 handfuls)
mix above ingredients and form into patties. brown in oven or on grill. cook in sauce 1 hour 350 degrees in oven.
sauce:
1 large can ketchup (7 lb. 4 oz.) about 10 cups
1 bag chopped frozen onions (12 oz.)
1 c. butter (can use a lot less, or not use any at all)
3/4 c. vinegar
1 3/4 c. brown sugar
1/2 c. lemon juice
3/4 c. dried parsley
1 1/2 tbsp. dried mustard
5 c. water
1/3 c. worcestershire sauce
a little hot sauce
brown onions in butter or small amount of water lightly. simmer for 30 minutes. add browned hamburgers and bake 1 hour at 350 degrees.
*original recipe from dan pyle's grandma.
**we didn't use any butter when we made it and liked it that way.
burgers:
15 lbs. ground beef
8 eggs
3 c. bread crumbs
1 c. parsley
garlic powder
1/2 c. dried onions
grated cheese (2 handfuls)
mix above ingredients and form into patties. brown in oven or on grill. cook in sauce 1 hour 350 degrees in oven.
sauce:
1 large can ketchup (7 lb. 4 oz.) about 10 cups
1 bag chopped frozen onions (12 oz.)
1 c. butter (can use a lot less, or not use any at all)
3/4 c. vinegar
1 3/4 c. brown sugar
1/2 c. lemon juice
3/4 c. dried parsley
1 1/2 tbsp. dried mustard
5 c. water
1/3 c. worcestershire sauce
a little hot sauce
brown onions in butter or small amount of water lightly. simmer for 30 minutes. add browned hamburgers and bake 1 hour at 350 degrees.
*original recipe from dan pyle's grandma.
**we didn't use any butter when we made it and liked it that way.
Tuesday, August 19, 2014
mango and black bean salad
1 1/2 c. chopped peeled ripe mango
1 c. thinly sliced green onions
1/2 c. cooked wild or brown rice
3 tbsp. finely chopped fresh cilantro
2 tbsp. roasted tomatillo or fresh salsa
2 tbsp. fresh lime juice
2 tbsp. extra virgin olive oil
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 (15 oz.) can black beans, rinsed and drained
combine all ingredients in a large bowl. toss gently to mix.
*original recipe from www.myrecipes.com
**i used more rice than the recipe calls for. also used 2 tbsp. each of the tomatillo AND fresh salsa.
1 c. thinly sliced green onions
1/2 c. cooked wild or brown rice
3 tbsp. finely chopped fresh cilantro
2 tbsp. roasted tomatillo or fresh salsa
2 tbsp. fresh lime juice
2 tbsp. extra virgin olive oil
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 (15 oz.) can black beans, rinsed and drained
combine all ingredients in a large bowl. toss gently to mix.
*original recipe from www.myrecipes.com
**i used more rice than the recipe calls for. also used 2 tbsp. each of the tomatillo AND fresh salsa.
Monday, August 18, 2014
paul's tomatillo chicken
tomatillos
onions
garlic
anaheim peppers
chicken
6 tbsp. butter
4 tbsp. flour
roast tomatillos, peppers, garlic and onions. paul does it over an open flame. if that isn't possible, roast them in the oven.
blend tomatillos, peppers, garlics and onions.
cook chicken, just enough.
make roux with butter and flour. add roux to some of the salsa mixture.
put salsa roux mixture over chicken and finish cooking.
when chicken is done, cut it up. put cut chicken into tortillas. top with tomatillo salsa, shredded cheese, sour cream and cilantro.
*original recipe from phone conversation with paul sabey
onions
garlic
anaheim peppers
chicken
6 tbsp. butter
4 tbsp. flour
roast tomatillos, peppers, garlic and onions. paul does it over an open flame. if that isn't possible, roast them in the oven.
blend tomatillos, peppers, garlics and onions.
cook chicken, just enough.
make roux with butter and flour. add roux to some of the salsa mixture.
put salsa roux mixture over chicken and finish cooking.
when chicken is done, cut it up. put cut chicken into tortillas. top with tomatillo salsa, shredded cheese, sour cream and cilantro.
*original recipe from phone conversation with paul sabey
Friday, August 15, 2014
grapefruit seed oil produce wash
20 drops grapefruit seed extract
1 tbsp. baking soda
1 c. white vinegar
1 c. water
mix well and transfer to a spray bottle. spray on fruits and vegetables. let sit between 5-10 minutes. rinse produce thoroughly with water.
*original recipe from www.livestrong.com
1 tbsp. baking soda
1 c. white vinegar
1 c. water
mix well and transfer to a spray bottle. spray on fruits and vegetables. let sit between 5-10 minutes. rinse produce thoroughly with water.
*original recipe from www.livestrong.com
Thursday, August 7, 2014
cilantro lime chicken with corn and black beans
1 1/2 lbs. chicken breasts
juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz.) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp. cumin
salt and pepper to taste
place all ingredients in a resealable gallon-sized freezer bag. mix together and zip bag closed.
when ready to eat, remove from freezer and thaw in fridge for 24 hours. cook on LOW for 8 hours (or HIGH for 4 hours).
serve with tortillas and toppings such as sour cream, guacamole, salsa and cheese.
*original recipe found on sixsistersstuff.com
juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz.) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp. cumin
salt and pepper to taste
place all ingredients in a resealable gallon-sized freezer bag. mix together and zip bag closed.
when ready to eat, remove from freezer and thaw in fridge for 24 hours. cook on LOW for 8 hours (or HIGH for 4 hours).
serve with tortillas and toppings such as sour cream, guacamole, salsa and cheese.
*original recipe found on sixsistersstuff.com
the best fresh tomato salsa
ingredients:
3 c. chopped tomatoes
1/2 c. chopped green bell peppers
1 c. onion, diced
1/4 c. minced fresh cilantro
2 tbsp. fresh lime juice
2 tsp. chopped fresh jalapeno pepper
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
directions:
stir the tomatoes, green bell pepper, onion, cilatnro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. serve.
*original recipe from www.allrecipes.com
3 c. chopped tomatoes
1/2 c. chopped green bell peppers
1 c. onion, diced
1/4 c. minced fresh cilantro
2 tbsp. fresh lime juice
2 tsp. chopped fresh jalapeno pepper
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
directions:
stir the tomatoes, green bell pepper, onion, cilatnro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. serve.
*original recipe from www.allrecipes.com
whole-wheat carrot applesauce muffins
serves: 12 oversized muffins
ingredients:
1 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 c. butter (1 stick), softened (not melted)
1/2 c. honey
1 egg
1 tsp. pure vanilla extract
1 c. unsweetened applesauce
3/4 c. carrot shreds (i used a cheese grater)
instructions:
1. preheat your oven to 350 degrees. line a muffin pan with paper, foil, or silicone liners, and set aside.
2. in a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt
3. in a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. turn the speed down and slowly add in the flour mixture until well combined. the batter will be fairly thick at this point.
4. using a spatula, carefully fold in the applesauce and carrots. divide the batter evenly among the muffin cups. bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top.
5. enjoy!
*original recipe from www.100daysofrealfood.com
ingredients:
1 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 c. butter (1 stick), softened (not melted)
1/2 c. honey
1 egg
1 tsp. pure vanilla extract
1 c. unsweetened applesauce
3/4 c. carrot shreds (i used a cheese grater)
instructions:
1. preheat your oven to 350 degrees. line a muffin pan with paper, foil, or silicone liners, and set aside.
2. in a medium bowl whisk together the flour, baking soda, cinnamon, ginger, and salt
3. in a large bowl fitted with an electric whisk (or beaters), mix the butter, honey, egg and vanilla together on medium speed. turn the speed down and slowly add in the flour mixture until well combined. the batter will be fairly thick at this point.
4. using a spatula, carefully fold in the applesauce and carrots. divide the batter evenly among the muffin cups. bake for 22 to 24 minutes or until a toothpick comes and muffins are beginning to turn golden brown on top.
5. enjoy!
*original recipe from www.100daysofrealfood.com
Wednesday, August 6, 2014
vanilla buttercream frosting
3 cups powdered sugar
1/3 c. butter, softened
1 1/2 tsp. vanilla
1 to 2 tbsp. milk
in medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. stir in vanilla and 1 tbsp. of the milk.
gradually beat in just enough remaining milk to make frosting smooth and spreadable. if frosting is too thick, beat in more milk, a few drops at a time. if frosting becomes too thin, beat in a small amount of powdered sugar. frosts 13x9-inch cake generously, or fills and frosts and 8-or-9 inch two-layer cake.
*original recipe from bettycrocker.com
1/3 c. butter, softened
1 1/2 tsp. vanilla
1 to 2 tbsp. milk
in medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. stir in vanilla and 1 tbsp. of the milk.
gradually beat in just enough remaining milk to make frosting smooth and spreadable. if frosting is too thick, beat in more milk, a few drops at a time. if frosting becomes too thin, beat in a small amount of powdered sugar. frosts 13x9-inch cake generously, or fills and frosts and 8-or-9 inch two-layer cake.
*original recipe from bettycrocker.com
whole wheat pancake mix
2 c. whole wheat flour
4 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. sugar
2 large eggs
2 c. + 2 tbsp. fat free milk
2 tsp. vanilla
cooking spray
mix all dry ingredients in a bowl. add wet ingredients to the mixing bowl and mix well with a spoon until there is no more dry spots; don't overmix.
*original recipe from skinnytaste.com
**i usually half this and it is perfect for our family. halved recipe below.
1 c. whole wheat flour
2 1/4 tsp. baking powder
4 1/2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. sugar
2 large eggs
2 c. + 2 tbsp. fat free milk
2 tsp. vanilla
cooking spray
mix all dry ingredients in a bowl. add wet ingredients to the mixing bowl and mix well with a spoon until there is no more dry spots; don't overmix.
*original recipe from skinnytaste.com
**i usually half this and it is perfect for our family. halved recipe below.
1 c. whole wheat flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1 tsp. sugar
1 large egg
1 c. + 1 tbsp. fat free milk
1 tsp. vanilla
cooking spray
1 tsp. cinnamon
1 tsp. sugar
1 large egg
1 c. + 1 tbsp. fat free milk
1 tsp. vanilla
cooking spray
Tuesday, July 1, 2014
baked beans aka legume salad
1 can pork & beans (don't drain)
1 can butter beans (drain)
1 can kidney beans (drain and rinse)
add:
3/4 c. brown sugar
2 tsp. vinegar
1 tsp. mustard
1/2 lb. little smokies cut in to halves or thirds (brown a bit before adding)
1/2 lb. cooked bacon
onion, chopped and sauted
mix all ingredients together and cook in crockpot for 2 hours on low setting.
*original recipe from mom
1 can butter beans (drain)
1 can kidney beans (drain and rinse)
add:
3/4 c. brown sugar
2 tsp. vinegar
1 tsp. mustard
1/2 lb. little smokies cut in to halves or thirds (brown a bit before adding)
1/2 lb. cooked bacon
onion, chopped and sauted
mix all ingredients together and cook in crockpot for 2 hours on low setting.
*original recipe from mom
Thursday, June 19, 2014
kale and beans pasta
2 oz. whole wheat rotini
1/2 c. cannellini beans
2 c. chopped kale or 4 c. raw spinach
garlic and oil
2 tbsp. shredded parmesan
cook noodles.
in separate pan saute garlic in oil.
add cooked pasta, beans and kale or spinach to sauteed garlic. mix.
cover with parmesan and stir again.
1/2 c. cannellini beans
2 c. chopped kale or 4 c. raw spinach
garlic and oil
2 tbsp. shredded parmesan
cook noodles.
in separate pan saute garlic in oil.
add cooked pasta, beans and kale or spinach to sauteed garlic. mix.
cover with parmesan and stir again.
coconut peanut butter balls
1 c. all natural nut butter
1/4-1/2 c. honey or agave
1 tsp. vanilla
1 c. raisins
any other add-ins (seeds, nuts, etc.)
unsweetened coconut
mix peanut butter, sweetener, vanilla and raisins.
spread unsweetened coconut on wax paper.
drop peanut butter mixture onto coconut and roll. chill for 1 hour or longer.
*original recipe from superhealthykids.com
easy pad thai
8 oz. dried, wide and flat rice noodles
2 tbsp. brown sugar
2 tbsp. fresh lime juice, plus wedges for serving
3 tbsp. soy sauce
1 squirt (about 1/8 tsp.) sriracha (optional)
2 tsp. vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, lightly beaten (optional)
1/2 c. fresh cilantro
1/4 c. chopped roasted, salted peanuts
soak noodles according to package instructions. drain.
in a small bowl, whisk together brown sugar, lime juice, soy sauce, and sriracha.
in a large nonstick skillet, heat oil over medium-high heat.
add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds).
transfer eggs to a plate.
add noodles, scallion greens and sauce to skillet. cook, tossing constantly, until noodles are soft (about 1 minute). add egg mixture and toss to coat, breaking eggs up gently.
serve noodles with lime wedges, topped with cilantro and peanuts.
*i've used whole wheat spaghetti or linguini instead of the rice noodles. i've also added chicken.
*original recipe from allison rowe
2 tbsp. brown sugar
2 tbsp. fresh lime juice, plus wedges for serving
3 tbsp. soy sauce
1 squirt (about 1/8 tsp.) sriracha (optional)
2 tsp. vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, lightly beaten (optional)
1/2 c. fresh cilantro
1/4 c. chopped roasted, salted peanuts
soak noodles according to package instructions. drain.
in a small bowl, whisk together brown sugar, lime juice, soy sauce, and sriracha.
in a large nonstick skillet, heat oil over medium-high heat.
add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds).
transfer eggs to a plate.
add noodles, scallion greens and sauce to skillet. cook, tossing constantly, until noodles are soft (about 1 minute). add egg mixture and toss to coat, breaking eggs up gently.
serve noodles with lime wedges, topped with cilantro and peanuts.
*i've used whole wheat spaghetti or linguini instead of the rice noodles. i've also added chicken.
*original recipe from allison rowe
Friday, June 13, 2014
roasted corn and quinoa salad
ingredients:
1 c. uncooked quinoa
1 1/2 c. water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2 c. to 1 c. corn kernels (frozen or canned are fine)
1/2 c. baby spinach leaves, washed and dried
2 green onions, thinly sliced
1/2 c. crumbled feta cheese
salt and pepper to taste
handful of fresh chopped cilantro or parsley
directions:
1) rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. the amount if liquid listed is less then recommended so that the quinoa stays a bit crunchy. let cool and put aside.
2) while quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400 degree oven for 15-20 minutes. i like the rest of my veggies raw, but feel free to roast the peppers as well.
3) in a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4) in a small bowl, mix the oil, lime juice, mustard, thyme, salt and pepper until combined. if you like a lot of dressing, double the recipe and put some aside. pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
*variation - i didn't have peppers, green onions or feta. i added radishes and carrots instead. you could use any mixture of veggies with the quinoa and dressing for a good salad.
*original recipe found on www.coulditbeceliac.com
oasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley - See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley - See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpuf
Roasted Corn and Quinoa Salad
Last week I received a request for the recipe for my Quinoa Salad, and I
thought it would be a good idea to share it here. It makes a great
side dish or a healthy lunch, and it's good warm or chilled.
Roasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpufRoasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
Roasted Corn and Quinoa Salad
Last week I received a request for the recipe for my Quinoa Salad, and I
thought it would be a good idea to share it here. It makes a great
side dish or a healthy lunch, and it's good warm or chilled.
Roasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpufRoasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
Roasted Corn and Quinoa Salad
Last week I received a request for the recipe for my Quinoa Salad, and I
thought it would be a good idea to share it here. It makes a great
side dish or a healthy lunch, and it's good warm or chilled.
Roasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpufRoasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
Roasted Corn and Quinoa Salad
Last week I received a request for the recipe for my Quinoa Salad, and I
thought it would be a good idea to share it here. It makes a great
side dish or a healthy lunch, and it's good warm or chilled.
Roasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpufRoasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
Roasted Corn and Quinoa Salad
Last week I received a request for the recipe for my Quinoa Salad, and I
thought it would be a good idea to share it here. It makes a great
side dish or a healthy lunch, and it's good warm or chilled.
Roasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
- See more at: http://www.coulditbeceliac.com/2012/05/roasted-corn-and-quinoa-salad.html#sthash.10ebvKOh.dpufRoasted Corn and Quinoa Salad
Serves 4-6
1 cup uncooked quinoa
1 1/2 cups water or broth
1 red or orange bell pepper, diced
1 yellow bell pepper, diced
1/2c.-1 cup corn kernels (frozen or canned are fine)
1/2 cup baby spinach leaves, washed and dried (or frozen spinach, thawed and squeezed dry, then chopped)
2 green onions, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup olive oil
2 tbsp. lime juice or other acid (red wine vinegar, regular white vinegar)
1 tsp. dijon mustard
1 tsp. dried thyme
salt and pepper to taste
handful fresh chopped cilantro or parsley
Directions
1- Rinse the quinoa to get rid of the bitter taste, and then cook according to instructions on package in broth or water. The amount of liquid listed is less than recommended so that the quinoa stays a bit crunchy. Let cool and put aside.
2- While quinoa is cooking, place corn kernels on a lined baking sheet and cook in a 400F oven for 15-20 minutes. I like the rest of my veggies raw, but feel free to roast the peppers as well.
3- In a salad bowl, mix the peppers, green onions, corn, spinach and quinoa and mix well.
4- In a small bowl, mix oil, lime juice, mustard, thyme, salt and pepper until combined. If you like a lot of dressing, double the recipe and put some aside. Pour desired amount of dressing over salad, add crumbled feta and chopped herbs and toss to coat evenly.
Wednesday, June 4, 2014
king ranch texas chicken
2 chicken breasts, cooked and cubed
2 dozen corn tortillas, cut into fourths
2 c. cheddar cheese
1 c. chopped onions
1 can chopped green chilies
1 can cream of chicken soup
1 can cream of celery soup
1 can salsa (your heat preference)
1 c. sour cream
butter a 9x13 inch pan. mix together soups, chili powder and sour cream. saute onions in a small amount of butter. add to soup mixture. put 1/2 of chicken in the bottom of the pan. add 1/2 of the tortillas, 1/2 of the cheese and 1/2 of the soup. repeat layers, ending with cheese. bake for 1 hour at 350 degrees. serves 6 to 8 city folks and 2 hungry cowboys.
*i found that letting the casserole sit for awhile after pulling it out of the oven does good things for the taste and texture.
*original recipe from the upper canyon road neighborhood cookbook
2 dozen corn tortillas, cut into fourths
2 c. cheddar cheese
1 c. chopped onions
1 can chopped green chilies
1 can cream of chicken soup
1 can cream of celery soup
1 can salsa (your heat preference)
1 c. sour cream
butter a 9x13 inch pan. mix together soups, chili powder and sour cream. saute onions in a small amount of butter. add to soup mixture. put 1/2 of chicken in the bottom of the pan. add 1/2 of the tortillas, 1/2 of the cheese and 1/2 of the soup. repeat layers, ending with cheese. bake for 1 hour at 350 degrees. serves 6 to 8 city folks and 2 hungry cowboys.
*i found that letting the casserole sit for awhile after pulling it out of the oven does good things for the taste and texture.
*original recipe from the upper canyon road neighborhood cookbook
kale and black bean burritos
ingredients:
big squeeze fresh lime juice (i used lime concentrate
splash of olive oil
pinch of cumin powder
dash chili powder
dash of sea salt
1/2 tsp. seeded and finely chopped fresh jalapeno (i used a dried jalepeno)
1 tbsp. cilantro, roughly chopped (i used dried cilantro)
2 medium leaves of kale, washed and dried, stems removed and roughly chopped into bite-sized pieces
1 garlic clove, minced and pressed
1/2 c. cooked or canned black beans, rinsed and drained
1 small (8 inch) whole wheat tortilla
1/2 small avocado, pitted and sliced into strips lengthwise
1 tbsp. chopped red onion
1 to 2 tbsp. crumbled feta cheese
sour cream or plain greek yogurt to serve on the side
1. In a bowl, combine the lime juice, olive oil, cumin, chili powder, sea salt, jalapeno, cilantro and kale. toss to mix well and set the bowl aside to marinate.
2. warm the beans and minced garlic with a couple of tbsp. water. you do do this in your smallest sauce pan on the stove over medium-low heat (saute the garlic in a drizzle of olive oil before ading the beans) or in a bowl in the microwave. add little splashes of water as necessary. use a fork to mash up the beans a little and add salt to taste, if necessary.
3. warm the tortilla in a skillet or in the microwave for a few seconds. top the tortilla with the black bean mixture, sliced avocado, marinated kale (you may end up with more kale than will fit in your burrito, reserve the extra and serve it on the side). top with red onion and feta. roll up the burrito by first folding the tortilla over from the bottom to partially cover the beans and greens, then fold in the 2 sides; finish rolling and put the burrito seam side down on a plate. slice in half if desired, and serve with sour cream or plain greek yogurt on the side if you'd like.
*original recipe from cookieandkate.com
big squeeze fresh lime juice (i used lime concentrate
splash of olive oil
pinch of cumin powder
dash chili powder
dash of sea salt
1/2 tsp. seeded and finely chopped fresh jalapeno (i used a dried jalepeno)
1 tbsp. cilantro, roughly chopped (i used dried cilantro)
2 medium leaves of kale, washed and dried, stems removed and roughly chopped into bite-sized pieces
1 garlic clove, minced and pressed
1/2 c. cooked or canned black beans, rinsed and drained
1 small (8 inch) whole wheat tortilla
1/2 small avocado, pitted and sliced into strips lengthwise
1 tbsp. chopped red onion
1 to 2 tbsp. crumbled feta cheese
sour cream or plain greek yogurt to serve on the side
1. In a bowl, combine the lime juice, olive oil, cumin, chili powder, sea salt, jalapeno, cilantro and kale. toss to mix well and set the bowl aside to marinate.
2. warm the beans and minced garlic with a couple of tbsp. water. you do do this in your smallest sauce pan on the stove over medium-low heat (saute the garlic in a drizzle of olive oil before ading the beans) or in a bowl in the microwave. add little splashes of water as necessary. use a fork to mash up the beans a little and add salt to taste, if necessary.
3. warm the tortilla in a skillet or in the microwave for a few seconds. top the tortilla with the black bean mixture, sliced avocado, marinated kale (you may end up with more kale than will fit in your burrito, reserve the extra and serve it on the side). top with red onion and feta. roll up the burrito by first folding the tortilla over from the bottom to partially cover the beans and greens, then fold in the 2 sides; finish rolling and put the burrito seam side down on a plate. slice in half if desired, and serve with sour cream or plain greek yogurt on the side if you'd like.
*original recipe from cookieandkate.com
asian lettuce wraps
2 tsp. vegetable oil
1 lb. ground beef
2-inch piece ginger finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tbsp. soy sauce
1 tsp. red pepper flakes (i use half this amount)
1/4 c. hoisin sauce
1/4 c. chopped peanuts
salt and freshly ground black pepper
1 head boston lettuce, leaves separated, cleaned and dried
*i have also added julienned carrots and radishes to the toppings
in a skillet over medium-high heat, add the vegetable oil and saute beef until brown. stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. remove from the heat and stir in the peanuts. season with salt and pepper and serve warm wrapped in lettuce cups.
*i leave the peanuts out and top the meat with them when assembling wraps. also add carrots and radishes at this time.
*original recipe from foodnetwork.com
1 lb. ground beef
2-inch piece ginger finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tbsp. soy sauce
1 tsp. red pepper flakes (i use half this amount)
1/4 c. hoisin sauce
1/4 c. chopped peanuts
salt and freshly ground black pepper
1 head boston lettuce, leaves separated, cleaned and dried
*i have also added julienned carrots and radishes to the toppings
in a skillet over medium-high heat, add the vegetable oil and saute beef until brown. stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. remove from the heat and stir in the peanuts. season with salt and pepper and serve warm wrapped in lettuce cups.
*i leave the peanuts out and top the meat with them when assembling wraps. also add carrots and radishes at this time.
*original recipe from foodnetwork.com
Tuesday, June 3, 2014
bbq chicken calzones
4 slices bacon
1/3 small onion, chopped
2 c. shredded cooked chicken breast meat
2/3 c. barbeque sauce
1 (10 oz.) can refrigerated pizza crust dough (i have used rhodes rolls, 2 per calzone)
1 c. shredded mozarella cheese
2 tbsp. chopped fresh cilantro
*the combination of the barbeque sauce and cilantro adds a very unique flavor.
1. preheat the oven to 400 degrees
2. fry bacon in a large skillet over medium-high heat until crisp. remove from the pan to drain on paper towels; crumble. add the onion and shredded chicken to the hot bacon grease in the pan. fry over medium heat until onion is tender. stir in 1/3 c. of barbeque sauce, and remove from the heat. mix in the cooked bacon.
3. roll the pizza crust dough out onto a greased cookie sheet. press out to an even thickness, and cut in half. divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. drizzle the remaining sauce over the filling. sprinkle with cheese and cilantro over the top. fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
4. bake for 25 minutes in the preheated over, or until browned to your liking. cool for a few minutes. then cut each calzone in half. each serving is half of the calzone. these can be served with additional barbeque sauce if you like.
*original recipe from allrecipes.com
1/3 small onion, chopped
2 c. shredded cooked chicken breast meat
2/3 c. barbeque sauce
1 (10 oz.) can refrigerated pizza crust dough (i have used rhodes rolls, 2 per calzone)
1 c. shredded mozarella cheese
2 tbsp. chopped fresh cilantro
*the combination of the barbeque sauce and cilantro adds a very unique flavor.
1. preheat the oven to 400 degrees
2. fry bacon in a large skillet over medium-high heat until crisp. remove from the pan to drain on paper towels; crumble. add the onion and shredded chicken to the hot bacon grease in the pan. fry over medium heat until onion is tender. stir in 1/3 c. of barbeque sauce, and remove from the heat. mix in the cooked bacon.
3. roll the pizza crust dough out onto a greased cookie sheet. press out to an even thickness, and cut in half. divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. drizzle the remaining sauce over the filling. sprinkle with cheese and cilantro over the top. fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
4. bake for 25 minutes in the preheated over, or until browned to your liking. cool for a few minutes. then cut each calzone in half. each serving is half of the calzone. these can be served with additional barbeque sauce if you like.
*original recipe from allrecipes.com
bok choy-apple slaw
1/3 c. reduced fat sour cream (i have used plain greek yogurt)
1/3 c. reduced fat mayonnaise
2 tbsp. white wine vinegar (i have used distilled vinegar)
2 tsp. honey
1/2 tsp. celery salt
1/4 tsp. salt
6 c. very thinly sliced bok choy, (1 lb. head, trimmed)
1 large granny smith apple, julienned or shredded (i have used a pink lady apple)
1 large carrot, julienned or shredded
1/2 c. slivered red onion
whisk sour cream, mayo, vinegar, honey, celery salt and salt in a large bowl until smooth. add bok choy, apple, carrot and onion; toss to coat.
*original recipe from eatingwell.com
1/3 c. reduced fat mayonnaise
2 tbsp. white wine vinegar (i have used distilled vinegar)
2 tsp. honey
1/2 tsp. celery salt
1/4 tsp. salt
6 c. very thinly sliced bok choy, (1 lb. head, trimmed)
1 large granny smith apple, julienned or shredded (i have used a pink lady apple)
1 large carrot, julienned or shredded
1/2 c. slivered red onion
whisk sour cream, mayo, vinegar, honey, celery salt and salt in a large bowl until smooth. add bok choy, apple, carrot and onion; toss to coat.
*original recipe from eatingwell.com
Monday, May 12, 2014
shredded chicken, chard and chickpea soup
2 tbsp. olive oil
1 medium onion, sliced fine (about 1 1/4 cups)
black ground pepper
kosher salt
1 clove garlic (minced, about 1 tsp.)
1 bunch chard (ribs removed and cut into 2 inch ribbons, about 4 to 5 cups)
15 oz. chickpeas (drained and rinsed)
1 1/2 lbs. chicken breasts (about 3 medium breasts)
4 cups low sodium chicken broth
1 piece parmesan (rind, optional)
2 tbsp. lemon juice (from 1 lemon)
parmigiano-reggiano (for grating)
1) heat oil in a 12 inch skillet over medium heat until shimmering. add the onions and a pinch of salt and cook until the onions have softened, about 4 minutes. add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
2) add the chard, chickpeas, chicken, stock and rind, if using and turn heat to high, bringing the liquid to a boil. make sure the chicken is covered and the chard has softened a little and then reduce to a simmer and cover. cook until the chicken has cooked through, about 12 to 15 minutes. remove chicken, allow to cool slightly, and then shred into bite sized pieces. return to soup.
3) remove parmesan rind (if using). add lemon juice and season to taste with salt and pepper. top with hefty grating of cheese. serve immediately. pass more cheese tableside.
*original recipe found on www.yummly.com
1 medium onion, sliced fine (about 1 1/4 cups)
black ground pepper
kosher salt
1 clove garlic (minced, about 1 tsp.)
1 bunch chard (ribs removed and cut into 2 inch ribbons, about 4 to 5 cups)
15 oz. chickpeas (drained and rinsed)
1 1/2 lbs. chicken breasts (about 3 medium breasts)
4 cups low sodium chicken broth
1 piece parmesan (rind, optional)
2 tbsp. lemon juice (from 1 lemon)
parmigiano-reggiano (for grating)
1) heat oil in a 12 inch skillet over medium heat until shimmering. add the onions and a pinch of salt and cook until the onions have softened, about 4 minutes. add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
2) add the chard, chickpeas, chicken, stock and rind, if using and turn heat to high, bringing the liquid to a boil. make sure the chicken is covered and the chard has softened a little and then reduce to a simmer and cover. cook until the chicken has cooked through, about 12 to 15 minutes. remove chicken, allow to cool slightly, and then shred into bite sized pieces. return to soup.
3) remove parmesan rind (if using). add lemon juice and season to taste with salt and pepper. top with hefty grating of cheese. serve immediately. pass more cheese tableside.
*original recipe found on www.yummly.com
sesame brown rice salad with shredded chicken and peanuts
2 c. long grain brown rice
2 c. shredded cooked chicken breasts
1/2 c. shredded carrots
1/3 c. sliced green onions
1 red pepper, chopped
1/4 c. dry roasted peanuts, divided
1 tbsp. chopped, fresh cilantro, divided
1/2 tsp. salt
2 tbsp. fresh lime juice
4 tsp. canola oil
1 tsp. dark sesame oil
2 garlic cloves, minced
cook rice according to package directions. transfer rice to a large bowl; fluff with a fork. cool. add chicken, carrot, onions, red pepper, 2 tbsp. peanuts, 2 tsp. cilantro and salt to rice; toss to combine.
combine juice and remaining ingredients in a small bowl. drizzle oil mixture over rice mixture; toss to combine. sprinkle each individual serving with remaining peanuts and cilantro.
*original recipe from www.yummly.com
2 c. shredded cooked chicken breasts
1/2 c. shredded carrots
1/3 c. sliced green onions
1 red pepper, chopped
1/4 c. dry roasted peanuts, divided
1 tbsp. chopped, fresh cilantro, divided
1/2 tsp. salt
2 tbsp. fresh lime juice
4 tsp. canola oil
1 tsp. dark sesame oil
2 garlic cloves, minced
cook rice according to package directions. transfer rice to a large bowl; fluff with a fork. cool. add chicken, carrot, onions, red pepper, 2 tbsp. peanuts, 2 tsp. cilantro and salt to rice; toss to combine.
combine juice and remaining ingredients in a small bowl. drizzle oil mixture over rice mixture; toss to combine. sprinkle each individual serving with remaining peanuts and cilantro.
*original recipe from www.yummly.com
chicken salad sandwiches
cannned chicken
light mayo
parmesan
spinach - coarsely chopped
dry roasted almonds
apples - chopped and covered in lemon juice
salt
pepper
multigrain bread
mix ingredients together and put on bread. use judgement on portions.
*original recipe came from me needing dinner for a picnic in a hurry.
Wednesday, April 23, 2014
cinammon pull aparts
18 frozen rhodes rolls
1/3 c. (1/2 pkg.) butterscotch pudding (not instant)
1/2 c. brown sugar
1 tsp. cinnamon
1/4 c. melted butter
grease (pam) bundt pan and arrange rolls in single layer. sprinkle dry pudding, then brown sugar, butter and cinnamon. cover with plastic wrap and let rise 8-9 hours.
bake at 350 degrees for 25-30 minutes.
invert immediately to avoid sticking.
*original recipe from mom
**easter and christmas breakfast tradition
1/3 c. (1/2 pkg.) butterscotch pudding (not instant)
1/2 c. brown sugar
1 tsp. cinnamon
1/4 c. melted butter
grease (pam) bundt pan and arrange rolls in single layer. sprinkle dry pudding, then brown sugar, butter and cinnamon. cover with plastic wrap and let rise 8-9 hours.
bake at 350 degrees for 25-30 minutes.
invert immediately to avoid sticking.
*original recipe from mom
**easter and christmas breakfast tradition
Tuesday, April 1, 2014
granola: only 5 ingredients
6 cups rolled oats
1/4 c. brown sugar
1/2 c. coconut oil
1/3 c. honey
2 tsp. vanilla
optional:
1 cup wide coconut
1/3 c. sesame seeds
1/4 c. sunflower seeds
1/2 c. raisins or craisins
1/2 c. dried mango
1 c. chopped nuts (almonds)
directions:
1. mix rolled oats and brown sugar together.
2. in a separate bowl, whisk together the oil, honey and vanilla.
3. pour over dry mixture and stir to coat thoroughly. add in chopped nuts and any seeds at this point.
4. spread on baking sheet and bake at 350 degrees for 30 minutes.
5. stir frequently (every 5 minutes) to ensure even baking. it should be golden brown when it is done.
6. add dried fruit and coconut after baking.
7. let it cool on baking sheet and then break up any large pieces. store in an airtight container.
8. makes 8 cups. can store for 3 weeks.
*original recipe found on super healthy kids website
1/4 c. brown sugar
1/2 c. coconut oil
1/3 c. honey
2 tsp. vanilla
optional:
1 cup wide coconut
1/3 c. sesame seeds
1/4 c. sunflower seeds
1/2 c. raisins or craisins
1/2 c. dried mango
1 c. chopped nuts (almonds)
directions:
1. mix rolled oats and brown sugar together.
2. in a separate bowl, whisk together the oil, honey and vanilla.
3. pour over dry mixture and stir to coat thoroughly. add in chopped nuts and any seeds at this point.
4. spread on baking sheet and bake at 350 degrees for 30 minutes.
5. stir frequently (every 5 minutes) to ensure even baking. it should be golden brown when it is done.
6. add dried fruit and coconut after baking.
7. let it cool on baking sheet and then break up any large pieces. store in an airtight container.
8. makes 8 cups. can store for 3 weeks.
*original recipe found on super healthy kids website
whole wheat pizza dough
1 package active dry yeast (2 1/4 tsp.)
1 3/4 c. warm water (110 degrees F), divided
1 tsp. honey
1 tbsp. plus 2 tsp. extra virgin olive oil, divided
1 tsp. salt
3 1/4 c. whole wheat flour, divided
2 tsp. cornmeal
in a small bowl, combine yeast with 1/2 c. of the warm water and honey; let stand until bubbly, 5 to 10 minutes. in large bowl of electric mixer fitted with dough hook, combine remaining 1 1/4 c. warm water, honey, 1 tbsp. of the oil, and salt. add 2 cups of the flour and the yeast mixture. mix at a medium speed until well blended. add remaining flour in three batches, mixing until flour is incorporated before adding more. dough should be sticky and hold together.
oil a large bowl with 1/2 tsp. of the oil. place dough in bowl; brush 1/2 tsp. oil over dough. cover bowl with plastic wrap; place on top rack of an oven that is off. place a bowl of hot tap water on bottom rack of oven to create humidity. close oven; let dough rise for 1 1/2 hours.
remove dough from oven; punch down and divide in half. oil each of two pizza pans with 1/2 tsp. oil; sprinkle 1 tsp. cornmeal over each pan. stretch each ball of dough to fit size of pizza pan.
1 3/4 c. warm water (110 degrees F), divided
1 tsp. honey
1 tbsp. plus 2 tsp. extra virgin olive oil, divided
1 tsp. salt
3 1/4 c. whole wheat flour, divided
2 tsp. cornmeal
in a small bowl, combine yeast with 1/2 c. of the warm water and honey; let stand until bubbly, 5 to 10 minutes. in large bowl of electric mixer fitted with dough hook, combine remaining 1 1/4 c. warm water, honey, 1 tbsp. of the oil, and salt. add 2 cups of the flour and the yeast mixture. mix at a medium speed until well blended. add remaining flour in three batches, mixing until flour is incorporated before adding more. dough should be sticky and hold together.
oil a large bowl with 1/2 tsp. of the oil. place dough in bowl; brush 1/2 tsp. oil over dough. cover bowl with plastic wrap; place on top rack of an oven that is off. place a bowl of hot tap water on bottom rack of oven to create humidity. close oven; let dough rise for 1 1/2 hours.
remove dough from oven; punch down and divide in half. oil each of two pizza pans with 1/2 tsp. oil; sprinkle 1 tsp. cornmeal over each pan. stretch each ball of dough to fit size of pizza pan.
pierce dough with a fork intermittently about six times. return to oven on top rack with fresh hot water on bottom rack. close oven and let rise 30 minutes.
remove dough and water; heat oven to 350 degrees F. bake dough for 10 minutes. remove from oven; let cool 10 minutes. pizza crust is ready to be topped and baked, or refrigerated up to 24 hours before baking, or frozen up to 1 month.
*original recipe from you raising your child book
remove dough and water; heat oven to 350 degrees F. bake dough for 10 minutes. remove from oven; let cool 10 minutes. pizza crust is ready to be topped and baked, or refrigerated up to 24 hours before baking, or frozen up to 1 month.
*original recipe from you raising your child book
smashed chickpeas and avocado salad sandwhich
1 (15 oz.) can chickpeas or garbanzo beans
1 large ripe avocado
1/4 c. fresh cilantro, chopped
2 tbsp. chopped green onion
juice from 1 lime
salt and pepper, to taste
bread of your choice
fresh spinach leaves
directions:
1. rinse and drain the chickpeas. place on a paper towel and remove the outer skins. you can leave them on, but i like to remove them.
2. in a medium bowl, using a potato masher smash the chickpeas and avocado together. add in cilantro, green onion and lime juice. season with salt and pepper, to taste.
3. spread salad on bread and top with your favorite sandwich toppings. i like to add fresh spinach leaves.
4. chop up spinach leaves and stir into the mixture.
note: this salad also makes a great dip. serve with cut up veggies, crackers or pita chips. also, this salad is best eaten the day it is made because it will turn brown due to the avocado.
*original recipe from two peas & their pod blog
1 large ripe avocado
1/4 c. fresh cilantro, chopped
2 tbsp. chopped green onion
juice from 1 lime
salt and pepper, to taste
bread of your choice
fresh spinach leaves
directions:
1. rinse and drain the chickpeas. place on a paper towel and remove the outer skins. you can leave them on, but i like to remove them.
2. in a medium bowl, using a potato masher smash the chickpeas and avocado together. add in cilantro, green onion and lime juice. season with salt and pepper, to taste.
3. spread salad on bread and top with your favorite sandwich toppings. i like to add fresh spinach leaves.
4. chop up spinach leaves and stir into the mixture.
note: this salad also makes a great dip. serve with cut up veggies, crackers or pita chips. also, this salad is best eaten the day it is made because it will turn brown due to the avocado.
*original recipe from two peas & their pod blog
Monday, March 3, 2014
balsamic mustard salad dressing
ingredients:
1 tbsp. dijon mustard
2-3 tbsp. honey (to taste)
1/4 c. balsamic vingar, good quality important
1/2 c. extra virgin olive oil
salt and pepper
directions:
1. in a salad bowl, whisk mustard and honey until blended.
2. slowly incorporate balsamic vinegar.
3. whisk until completely dissolved with dijon mixture.
4. slowly drizzle in olive oil while whisking continuously.
5. season with salt and pepper to fast.
6. if you want it tangier, add more balsamic vinegar.
*orignal recipe from the garden beat - usu student organic farm newsletter
kolhrabi and lettuce salad with fresh dill dressing
ready in: 10 minutes
serves: 2
ingredients:
8 cups of lettuce
2 peeled kohrabi bulb
1 granny smith apple
1 radish
1 chopped green onion
2 tbsp. white wine vinegar
1 tbsp. fresh lemon juice
1/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/3 c. extra virgin olive oil
2 tbsp. dill
directions:
1. combine the green onion, dill, vinegar, lemon juice, salt, black pepper and olive oil in a mason jar.
2. screw on the mason jar lid and shake until the ingredients are combined.
3. wash the lettuce.
4. slice the kohlrabi and apple into thin long strips.
5. toss the lettuce, kohlrabi and apple in a large bowl.
6. put tossed salad into individuals bowls.
7. dress the salad with the dill salad dressing.
*original recipe from the garden beat - usu student organic farm newsletter
Thursday, February 27, 2014
baked tortilla chips
ingredients:
12 6-inch corn tortilla chips (preferably white
1 tbsp. vegetable oil
fine salt
directions:
preheat oven to 350 degrees.
brush both sides of the tortillas with the oil. stack the tortillas and cut the pile into sixths to make chips. spread the chips out in a single layer on two large baking sheets and season with salt. bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. serve.
*original recipe from foodnetwork.com.
12 6-inch corn tortilla chips (preferably white
1 tbsp. vegetable oil
fine salt
directions:
preheat oven to 350 degrees.
brush both sides of the tortillas with the oil. stack the tortillas and cut the pile into sixths to make chips. spread the chips out in a single layer on two large baking sheets and season with salt. bake until golden brown and crisp, rotating the baking sheets once, about 12 to 15 minutes. serve.
*original recipe from foodnetwork.com.
chicken pozole
3 to 4 lb. rotisserie chicken
2 tbsp. vegetable oil
1 large yellow onion, chopped (about 2 cups)
4 cloves garlic, minced
2 15-oz. cans hominy
half of a 14.5 oz. can diced tomoatoes, thoroughly drained
1 7-oz. can salsa verde
1 4.5 oz. can chopped green chiles
2 14-oz. cans low sodium chicken broth
3 tsp. ground coriander
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
kosher salt and cracked black pepper
garnishes optional:
1/4 whole green cabbage, thinly sliced
1 red onion, finely chopped
1 avocado, cut into wedges
1 lime, cut into wedges
thinly sliced radishes
1/2 c. fresh cilantro leaves, chopped
1/2 c. queso fresco
crushed tortilla chips
directions:
remove the meat from the chicken and shred it into 1-inch pieces; discard the skin and bones. set aside about 1 1/2 c. of meat for the soup; reserve the remaining chicken for another use.
in a large dutch oven or saucepan set over medium heat, heat the oil. add the onion and cook until translucent and fragrant, about 8 minutes. add the garlic and cook until softened but not browned, 3 to 4 minutes. add the hominy with the liquid from the cans, tomatoes, salsa verde and green chiles and cook until the mixture just comes to a boil, about 2 minutes. add the chicken broth, coriander, cumin and oregano. stir, increase the heat and return to a boil. reduce the heat to medium and simmer to allow flavors to develop, at least 10 minutes. season with salt and pepper. add the shredded chicken and cook until heated through about 3 minutes.
garnish as desired.
2 tbsp. vegetable oil
1 large yellow onion, chopped (about 2 cups)
4 cloves garlic, minced
2 15-oz. cans hominy
half of a 14.5 oz. can diced tomoatoes, thoroughly drained
1 7-oz. can salsa verde
1 4.5 oz. can chopped green chiles
2 14-oz. cans low sodium chicken broth
3 tsp. ground coriander
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
kosher salt and cracked black pepper
garnishes optional:
1/4 whole green cabbage, thinly sliced
1 red onion, finely chopped
1 avocado, cut into wedges
1 lime, cut into wedges
thinly sliced radishes
1/2 c. fresh cilantro leaves, chopped
1/2 c. queso fresco
crushed tortilla chips
directions:
remove the meat from the chicken and shred it into 1-inch pieces; discard the skin and bones. set aside about 1 1/2 c. of meat for the soup; reserve the remaining chicken for another use.
in a large dutch oven or saucepan set over medium heat, heat the oil. add the onion and cook until translucent and fragrant, about 8 minutes. add the garlic and cook until softened but not browned, 3 to 4 minutes. add the hominy with the liquid from the cans, tomatoes, salsa verde and green chiles and cook until the mixture just comes to a boil, about 2 minutes. add the chicken broth, coriander, cumin and oregano. stir, increase the heat and return to a boil. reduce the heat to medium and simmer to allow flavors to develop, at least 10 minutes. season with salt and pepper. add the shredded chicken and cook until heated through about 3 minutes.
garnish as desired.
*original recipe from kelsey nixon's page on the cooking channel website.
Saturday, February 22, 2014
less than 30 minutes roasted red pepper tomato sauce
1 tbsp. extra-virgin olive oil
1/2 c. onion, chopped
1 tbsp. garlic, minced
1 28 oz. can crushed tomatoes, no sugar added, undrained
1 8-oz. jar roasted red peppers (packed in water), drained, pureed in a food processor
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. black pepper
1 tbsp. dried basil
1 tsp. dried oregano
heat oil in a large saucepan over medium heat. add onion; saute until translucent. add garlic; saute 2 minutes. add tomatoes, pureed peppers, salt and pepper; bring to a boil over high heat. reduce heat; stir in basil and oregano. simmer 20 minutes, stirring occasionally. serve over whole wheat pasta. sauce will keep refrigerated up to 4 days.
*original recipe from you raising your baby book.
1/2 c. onion, chopped
1 tbsp. garlic, minced
1 28 oz. can crushed tomatoes, no sugar added, undrained
1 8-oz. jar roasted red peppers (packed in water), drained, pureed in a food processor
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. black pepper
1 tbsp. dried basil
1 tsp. dried oregano
heat oil in a large saucepan over medium heat. add onion; saute until translucent. add garlic; saute 2 minutes. add tomatoes, pureed peppers, salt and pepper; bring to a boil over high heat. reduce heat; stir in basil and oregano. simmer 20 minutes, stirring occasionally. serve over whole wheat pasta. sauce will keep refrigerated up to 4 days.
*original recipe from you raising your baby book.
different noodles with broccoli and red pepper
1 lb. 100 percent whole wheat spaghetti
3 c. small broccoli florets
4 1/2 tbsp. dark toasted sesame oil
3 1/2 tbsp. organic reduced-sodium soy sauce
2 tbsp. balsamic vinegar
3 c. small broccoli florets
4 1/2 tbsp. dark toasted sesame oil
3 1/2 tbsp. organic reduced-sodium soy sauce
2 tbsp. balsamic vinegar
2 tbsp. agave
1 tsp. salt
1/2 tsp. garlic, minced
1 1/2 c. red bell pepper, finely diced
1/3 c. green onions, sliced
cook spaghetti according to package directions. meanwhile, blanch broccoli in lightly salted boiling water 2 to 3 minutes. drain; place on plate in refrigerator to stop the cooking.
combine sesame oil, soy sauce, agave nectar, vinegar, salt and garlic in a large bowl; mix well. drain spaghetti; rinse in cold water and drain again. add to bowl; toss with sesame oil mixture. add broccoli, red pepper and green onions; toss well.
*original recipe from you raising your baby book.
1 tsp. salt
1/2 tsp. garlic, minced
1 1/2 c. red bell pepper, finely diced
1/3 c. green onions, sliced
cook spaghetti according to package directions. meanwhile, blanch broccoli in lightly salted boiling water 2 to 3 minutes. drain; place on plate in refrigerator to stop the cooking.
combine sesame oil, soy sauce, agave nectar, vinegar, salt and garlic in a large bowl; mix well. drain spaghetti; rinse in cold water and drain again. add to bowl; toss with sesame oil mixture. add broccoli, red pepper and green onions; toss well.
*original recipe from you raising your baby book.
fiesta bean salad
1/2 c. red wine vinegar
1/4 c. canola oil
1 tbsp. plus 2 tsp. agave nectar
1 tsp. kosher salt
1 tsp. dry mustard
1 tsp. garlic, minced
1/4 tsp. black pepper
1/4 tsp. paprika
1 1/2 c. canned black beans, rinsed and drained
1 1/2 c. red kidney beans, rinsed and drained
1 1/2 c. cannellini beans, rinsed and drained
1 c. frozen corn kernels, thawed
1 c. celery, finely diced
1/2 c. onion, finely diced
1/4 c. green bell pepper, finely diced
1/4 c. red bell pepper, finely diced
1/4 c. yellow bell pepper, finely diced
2 tbsp. fresh parsley, chopped
combine vinegar, oil, agave nectar, salt, mustard, garlic, pepper and paprika in a large bowl; mix well. add remaining ingredients; mix well. chill at least 2 hours before serving. salad will keep up to 4 days in the refrigerator.
*original recipe from you raising your child book.
1/4 c. canola oil
1 tbsp. plus 2 tsp. agave nectar
1 tsp. kosher salt
1 tsp. dry mustard
1 tsp. garlic, minced
1/4 tsp. black pepper
1/4 tsp. paprika
1 1/2 c. canned black beans, rinsed and drained
1 1/2 c. red kidney beans, rinsed and drained
1 1/2 c. cannellini beans, rinsed and drained
1 c. frozen corn kernels, thawed
1 c. celery, finely diced
1/2 c. onion, finely diced
1/4 c. green bell pepper, finely diced
1/4 c. red bell pepper, finely diced
1/4 c. yellow bell pepper, finely diced
2 tbsp. fresh parsley, chopped
combine vinegar, oil, agave nectar, salt, mustard, garlic, pepper and paprika in a large bowl; mix well. add remaining ingredients; mix well. chill at least 2 hours before serving. salad will keep up to 4 days in the refrigerator.
*original recipe from you raising your child book.
crock pot nachos
4 frozen chicken breasts
1 can corn
1 can black beans
18 oz. salsa
cream cheese
cook in crock pot 4-5 hours on high. shred chicken and add block of cream cheese. serve over chips with lettuce, cheese, sour cream and guacamole.
*original recipe from mom.
1 can corn
1 can black beans
18 oz. salsa
cream cheese
cook in crock pot 4-5 hours on high. shred chicken and add block of cream cheese. serve over chips with lettuce, cheese, sour cream and guacamole.
*original recipe from mom.
Monday, February 17, 2014
almond blondies
2 c. packed brown sugar
2/3 c. butter, cut up
2 eggs
2 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. chopped almonds
chocolate chips (optional)
1. preheat oven to 350 degrees. grease a 13x9x2 inch baking pan; set aside. in a medium saucepan heat brown sugar and butter over medium heat until butter melts and mixture is smooth, stirring constantly. cool slightly. stir in eggs, one at a time. add vanilla. stir in flour, baking powder and baking soda.
2. spread batter in prepared baking pan. sprinkle with almonds (and chocolate chips if you decide to use them). bake 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. cool slightly in pan on a wire rack. cut into bars while warm.
*original recipe from better homes and gardens
2/3 c. butter, cut up
2 eggs
2 tsp. vanilla
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 c. chopped almonds
chocolate chips (optional)
1. preheat oven to 350 degrees. grease a 13x9x2 inch baking pan; set aside. in a medium saucepan heat brown sugar and butter over medium heat until butter melts and mixture is smooth, stirring constantly. cool slightly. stir in eggs, one at a time. add vanilla. stir in flour, baking powder and baking soda.
2. spread batter in prepared baking pan. sprinkle with almonds (and chocolate chips if you decide to use them). bake 25 to 30 minutes or until a wooden toothpick inserted near center comes out clean. cool slightly in pan on a wire rack. cut into bars while warm.
*original recipe from better homes and gardens
Friday, February 7, 2014
barbecue
2 lbs. browned ground beef
1 large onion, chopped
1 can tomato sauce
1/2 c. ketchup
1/4 c. flour
1/4 c. brown sugar
2 tbsp. vinegar
2 tbsp. worcestershire sauce
3 tbsp. mustard (prepared)
mix and simmer on low a few hours or put in crock pot. more mustard, vinegar and worcestershire sauce may be added for more tang.
*original recipe from mom
overnight oatmeal
2/3 c. rolled oats
2/3 c. milk
heaping spoonful of plain greek yogurt
flax seed
1/8 tsp. vanilla extract
1 tbsp. maple syrup
add ingredients to mason jar. shake. put in fridge overnight. in the morning add frozen blueberries, bananas or your choice of fruit.
*recipe is a combination of recipe ideas from the internet
2/3 c. milk
heaping spoonful of plain greek yogurt
flax seed
1/8 tsp. vanilla extract
1 tbsp. maple syrup
add ingredients to mason jar. shake. put in fridge overnight. in the morning add frozen blueberries, bananas or your choice of fruit.
*recipe is a combination of recipe ideas from the internet
Thursday, January 30, 2014
white bean and spinach burgers
1 19 oz. can cannellini beans, rinsed and drained
1 1/2 c. soft bread crumbs
1/4 c. shredded carrot
1/4 c. finely chopped onion
1 egg
1 tbsp. snipped fresh parsley (or dry parsley)
2 tbsp. olive oil
1 c. chopped fresh baby spinach
bread or buns
1. in bowl mash beans with fork or potato masher. stir in half the bread crumbs, the carrot, onion, egg, 1 tbsp. olive oil, half the parsley and 1/4 tsp. each salt and ground black pepper. mix in spinach. shape into four patties (mixture will be soft).
2. place remaining bread crumbs and parsley in shallow dish. coat both sides of patties in bread crumb mixture. in large skillet heat 2 tbsp. oil over medium heat. cook patties in hot oil, 4 to 5 minutes per side, until browned and an instant-read thermometer inserted near center registers 160 degrees. serve patties on bread. makes 4 servings.
*original recipe from better homes and gardens magazine
1 1/2 c. soft bread crumbs
1/4 c. shredded carrot
1/4 c. finely chopped onion
1 egg
1 tbsp. snipped fresh parsley (or dry parsley)
2 tbsp. olive oil
1 c. chopped fresh baby spinach
bread or buns
1. in bowl mash beans with fork or potato masher. stir in half the bread crumbs, the carrot, onion, egg, 1 tbsp. olive oil, half the parsley and 1/4 tsp. each salt and ground black pepper. mix in spinach. shape into four patties (mixture will be soft).
2. place remaining bread crumbs and parsley in shallow dish. coat both sides of patties in bread crumb mixture. in large skillet heat 2 tbsp. oil over medium heat. cook patties in hot oil, 4 to 5 minutes per side, until browned and an instant-read thermometer inserted near center registers 160 degrees. serve patties on bread. makes 4 servings.
*original recipe from better homes and gardens magazine
Friday, January 17, 2014
oven-roasted cauliflower with garlic, olive oil and lemon juice
total time: 20 minutes
prep: 5 minutes
cook: 15 minutes
yield: 5 to 6 cups roasted cauliflower florets, 6-8 servings
ingredients:
1/4 cup extra-virgin olive oil
1 tbsp. sliced garlic
2 tbsp. lemon juice
1 tsp. salt
1/2 tsp. black pepper
2 tbsp. grated parmesan
chopped chives, for garnish
directions:
preheat the oven to 500 degrees.
place the cauliflower florets in a large sauté pan or a roasting pan. drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. remove from the oven and sprinkle with the parmesan. garnish with chopped chives and serve immediately while still warm.
*original recipe from food network.com
Thursday, January 16, 2014
pasta e fagioli
serves: 8
prep time: 15 minutes
total time: 50 minutes
this comforting italian soup is best when made with authentic parmesan and full-flavored extra-virgin olive oil. ditalini, orzo and stellini are small pastas that would work well in this soup.
4 oz. bacon (4 slices), chopped medium
1 onion, chopped fine
4 garlic cloves, minced
1 tbsp. minced fresh oregano or 1 tsp. dried
1/4 tsp. red pepper flakes
1 (28 oz.) can diced tomatoes
2 (15.5 oz.) cans cannellini beans, rinsed
3 1/2 c. low-sodium chicken broth
2 1/2 c. water
salt
8 oz. small shaped pasta (1 3/4 c.)
(see note above)
1/4 c. minced fresh parsley
pepper
2 oz. parmesan cheese, grated (1 c.)
extra virgin olive oil (for serving)
1. cook the bacon in a large dutch oven over medium heat until crisp, about 8 minutes. stir in the onion, garlic, oregano, and red pepper flakes. cook until the onion is softened, about 5 minutes. stir in the tomatoes with their juice, beans, broth, water and 1 tsp. salt. bring to a simmer and cook for 10 minutes.
2. stir in the pasta and cook until just slightly underdone. off the heat, stir in the parsley and season with salt and pepper to taste. sprinkle individual bowls with grated parmesan and a drizzle of olive oil before serving.
to make ahead:
this soup can be prepared through step 1, cooled, covered ad refrigerated for up to 2 days or frozen for up to 1 month. reheat over low heat before proceeding with step 2
test kitchen tip: avoiding the mush
adding pasta to a simmering soup can be tricky, so we recommend that once you add the pasta to this soup, you watch it closely to make sure it doesn't overcook. the pasta will turn mushy and give the soup an unpleasant texture if simmered too long.
*original recipe from the american's test kitchen family cookbook
prep time: 15 minutes
total time: 50 minutes
this comforting italian soup is best when made with authentic parmesan and full-flavored extra-virgin olive oil. ditalini, orzo and stellini are small pastas that would work well in this soup.
4 oz. bacon (4 slices), chopped medium
1 onion, chopped fine
4 garlic cloves, minced
1 tbsp. minced fresh oregano or 1 tsp. dried
1/4 tsp. red pepper flakes
1 (28 oz.) can diced tomatoes
2 (15.5 oz.) cans cannellini beans, rinsed
3 1/2 c. low-sodium chicken broth
2 1/2 c. water
salt
8 oz. small shaped pasta (1 3/4 c.)
(see note above)
1/4 c. minced fresh parsley
pepper
2 oz. parmesan cheese, grated (1 c.)
extra virgin olive oil (for serving)
1. cook the bacon in a large dutch oven over medium heat until crisp, about 8 minutes. stir in the onion, garlic, oregano, and red pepper flakes. cook until the onion is softened, about 5 minutes. stir in the tomatoes with their juice, beans, broth, water and 1 tsp. salt. bring to a simmer and cook for 10 minutes.
2. stir in the pasta and cook until just slightly underdone. off the heat, stir in the parsley and season with salt and pepper to taste. sprinkle individual bowls with grated parmesan and a drizzle of olive oil before serving.
to make ahead:
this soup can be prepared through step 1, cooled, covered ad refrigerated for up to 2 days or frozen for up to 1 month. reheat over low heat before proceeding with step 2
test kitchen tip: avoiding the mush
adding pasta to a simmering soup can be tricky, so we recommend that once you add the pasta to this soup, you watch it closely to make sure it doesn't overcook. the pasta will turn mushy and give the soup an unpleasant texture if simmered too long.
*original recipe from the american's test kitchen family cookbook
Wednesday, January 15, 2014
ham salad filling
1 c. ground cooked ham
1/3 c. finely chopped celery
2 tbsp. drained pickled relish
1/4 c. mayo
1/2 tsp. prepared horseradish
mix ingredients. serve on rolls.
(recipe also works well without the celery and horseradish.)
*original recipe from mom
Subscribe to:
Posts (Atom)