INGREDIENTS
2 bottles Riesling (or other sweet white wine)
2 fresh apricots, pitted, halved, and sliced into 1/2" sections
1 cup fresh blueberries, rinsed
1 cup quartered fresh strawberries
1 lime, sliced
Ginger ale
INSTRUCTIONS
~1-2 days before serving, combine wine and apricots, blueberries, and strawberries in a large pitcher. Refrigerate.
~On the day of serving, add the lime slices to the wine mixture, stirring very gently.
~Serve over ice, adding some of the fruit to each glass. Top with a splash of ginger ale.
~Enjoy!
Saturday, July 17, 2010
Quinoa Summer Salad
INGREDIENTS
1 cup uncooked quinoa, simmered with 2 cups water until al dente and cooled to room temperature
1 tbsp olive oil
1 fresh, ripe, tomato, diced in 1/2" cubes
1 cucumber, peeled and diced in 1/2" cubes
1/3 cup finely minced parsley
8-10 oz soft goat cheese, crumbled
Juice of 1.5 limes
Garlic salt
Onion salt
Sea salt
Pepper
INSTRUCTIONS
~In a medium bowl, add cooked quinoa and olive oil. Stir to coat.
~Add the tomato, cucumber, parsley, and lime juice. Stir to combine.
~Add spices to taste, stirring again to combine well.
~Gently stir in goat cheese. If desired, reserve some crumbles for garnish on top of the salad.
~Chill well and enjoy.
1 cup uncooked quinoa, simmered with 2 cups water until al dente and cooled to room temperature
1 tbsp olive oil
1 fresh, ripe, tomato, diced in 1/2" cubes
1 cucumber, peeled and diced in 1/2" cubes
1/3 cup finely minced parsley
8-10 oz soft goat cheese, crumbled
Juice of 1.5 limes
Garlic salt
Onion salt
Sea salt
Pepper
INSTRUCTIONS
~In a medium bowl, add cooked quinoa and olive oil. Stir to coat.
~Add the tomato, cucumber, parsley, and lime juice. Stir to combine.
~Add spices to taste, stirring again to combine well.
~Gently stir in goat cheese. If desired, reserve some crumbles for garnish on top of the salad.
~Chill well and enjoy.
Julia Child's Chilled Asparagus Soup
INGREDIENTS
1/2 cup sliced onions
2 tbsp butter
1 pound fresh asparagus, washed and trimmed
1 quart lightly salted boiling water
Salt
Freshly ground pepper
1 tbsp flour (use gluten free flour if desired)
1/4 cup heavy cream
INSTRUCTIONS
~Cook the butter and onions slowly in a saucepan until tender and translucent.
~Meanwhile, cut 2.5-3" of tender green from the tip ends of the asparagus; drop them into the boiling water and boil three minutes, or until barely tender. Dip out with a skimmer and refresh the asparagus tips briefly in a bowl of ice water to set the color; drain and reserve.
~Chop the remaining stalks into 1/2" lengths and add to the onions with a sprinkling of salt and pepper. Cover and cook for 5 minutes.
~Stir in the flour and cook, stirring, for three minutes more. Remove from heat, and when the bubbling stops, blend in the hot asparagus water.
~Simmer uncovered for 25-30 minutes, or until tender enough to puree.
~Cut just the tips off of the blanched asparagus tops; reserve the tips for final decoration.
~Add the lower parts of the tips to the soup and puree the soup in a blender or food processor. If stringy, strain through a fine mesh sieve.
~Correct seasoning, chill uncovered, and stir in chilled cream. Decorate with reserved asparagus tips.
Yield: 1 quart
Note: This recipe was presented by Barbara Pool Fenzl, a personal friend of Julia Child's, at Ladies Night Out at Chaparral Pines Golf Club on July 15, 2010.
1/2 cup sliced onions
2 tbsp butter
1 pound fresh asparagus, washed and trimmed
1 quart lightly salted boiling water
Salt
Freshly ground pepper
1 tbsp flour (use gluten free flour if desired)
1/4 cup heavy cream
INSTRUCTIONS
~Cook the butter and onions slowly in a saucepan until tender and translucent.
~Meanwhile, cut 2.5-3" of tender green from the tip ends of the asparagus; drop them into the boiling water and boil three minutes, or until barely tender. Dip out with a skimmer and refresh the asparagus tips briefly in a bowl of ice water to set the color; drain and reserve.
~Chop the remaining stalks into 1/2" lengths and add to the onions with a sprinkling of salt and pepper. Cover and cook for 5 minutes.
~Stir in the flour and cook, stirring, for three minutes more. Remove from heat, and when the bubbling stops, blend in the hot asparagus water.
~Simmer uncovered for 25-30 minutes, or until tender enough to puree.
~Cut just the tips off of the blanched asparagus tops; reserve the tips for final decoration.
~Add the lower parts of the tips to the soup and puree the soup in a blender or food processor. If stringy, strain through a fine mesh sieve.
~Correct seasoning, chill uncovered, and stir in chilled cream. Decorate with reserved asparagus tips.
Yield: 1 quart
Note: This recipe was presented by Barbara Pool Fenzl, a personal friend of Julia Child's, at Ladies Night Out at Chaparral Pines Golf Club on July 15, 2010.
Monday, July 12, 2010
Apricot Preserves
INGREDIENTS
8 cups chopped apricots (approximately 1/2" cubes)
6 cups sugar
1/4 cup lemon juice
1/2 TBSP butter
INSTRUCTIONS
~Prepare canning jars (wash and sterilize, heat lids in simmering water)
~Combine all ingredients in a large stock pot and bring to a boil over medium-high heat.
~Boil vigorously for 30 minutes, stirring constantly.
~Pack into prepared jars, leaving 1/2" headspace.
~Process for 20 minutes in a water bath (adjust accordingly for altitude -- I'm at 5,000 feet in elevation).
~Let stand for 12 hours, then clean jars and lids, label and store.
Yield: 7 cups
Adapted from recipezaar.com.
8 cups chopped apricots (approximately 1/2" cubes)
6 cups sugar
1/4 cup lemon juice
1/2 TBSP butter
INSTRUCTIONS
~Prepare canning jars (wash and sterilize, heat lids in simmering water)
~Combine all ingredients in a large stock pot and bring to a boil over medium-high heat.
~Boil vigorously for 30 minutes, stirring constantly.
~Pack into prepared jars, leaving 1/2" headspace.
~Process for 20 minutes in a water bath (adjust accordingly for altitude -- I'm at 5,000 feet in elevation).
~Let stand for 12 hours, then clean jars and lids, label and store.
Yield: 7 cups
Adapted from recipezaar.com.
Saturday, May 15, 2010
Tuscan Kale Salad (droolworthy)
INGREDIENTS
- 4-6 cups Kale, loosely packed, sliced leaves of Italian black (Lacinato,“dinosaur,” cavolo nero) midribs removed
- Juice of 1 Lemon
- 3-4 T Extra-Virgin Olive Oil
- 2 cloves Garlic, mashed
- Salt & Pepper, to taste
- Hot Red Pepper Flakes, to taste
- 2/3 cup grated parmigiano reggiano (stravecchio, if possible) cheese
- 1 tsp ground flax seeds
DIRECTIONS:
Whisk together lemon juice, olive oil, garlic, salt, and pepper, ground flax, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Toss again and top with remaining cheese.
Recipe adapted from True Foods Kitchen.
Saturday, May 8, 2010
Strawberry Vanilla Jam
INGREDIENTS
10-11 cups of strawberries, macerated in two cups sugar and a split vanilla bean for four hours or overnight
5 cups sugar (7 cups total, including the sugar used for maceration)
2 lemons, zested and juiced
2 packets of liquid pectin (the whole box)
INSTRUCTIONS
Cook the berries, sugar (all seven cups), lemon juice, lemon zest, and vanilla bean over medium high heat for 15 minutes. Remove the vanilla bean.
Partially puree the fruit mixture using an immersion blender (or standard blender or food processor). Mix in the pectin.
Skim the foam off of the top of the fruit and continue boiling for another 10 minutes.
Fill jars using proper aseptic technique and process for 25 minutes in a boiling water bath. Turn off heat, remove lid from canner, and let stand for five minutes. Remove jars, clean, label and store.
Recipe from foodinjars.com.
10-11 cups of strawberries, macerated in two cups sugar and a split vanilla bean for four hours or overnight
5 cups sugar (7 cups total, including the sugar used for maceration)
2 lemons, zested and juiced
2 packets of liquid pectin (the whole box)
INSTRUCTIONS
Cook the berries, sugar (all seven cups), lemon juice, lemon zest, and vanilla bean over medium high heat for 15 minutes. Remove the vanilla bean.
Partially puree the fruit mixture using an immersion blender (or standard blender or food processor). Mix in the pectin.
Skim the foam off of the top of the fruit and continue boiling for another 10 minutes.
Fill jars using proper aseptic technique and process for 25 minutes in a boiling water bath. Turn off heat, remove lid from canner, and let stand for five minutes. Remove jars, clean, label and store.
Recipe from foodinjars.com.
Tuesday, March 30, 2010
Gateau a' l'orange
INGREDIENTS
1-1/2 cups flour
1 tsp baking powder
1-1/2 sticks butter
3 eggs
1 cup powdered sugar
1/3 to 1/2 cup sugar
Juice of 1 orange and juice of 2 oranges
Grated peel of 3 oranges
INSTRUCTIONS
~Beat butter and powdered sugar together thoroughly.
~Add 3 whole eggs, one at a time, beating well between each egg.
~Add juice of 1 orange and all orange peel.
~Add flour and baking powder. Stir well.
~Pour into 8" round (greased) cake pan and bake 45 minutes at 350*.
~Mix together the juice of 2 oranges and 1/3 to 1/2 cup sugar (as needed).
~Unmold on a plate while hot and pour sugar/orange juice mixture over the top.
~Cool, serve, and enjoy. Delicious enjoyed with fresh whipped cream infused with Cointreau.
Recipe compliments of Susan P.
1-1/2 cups flour
1 tsp baking powder
1-1/2 sticks butter
3 eggs
1 cup powdered sugar
1/3 to 1/2 cup sugar
Juice of 1 orange and juice of 2 oranges
Grated peel of 3 oranges
INSTRUCTIONS
~Beat butter and powdered sugar together thoroughly.
~Add 3 whole eggs, one at a time, beating well between each egg.
~Add juice of 1 orange and all orange peel.
~Add flour and baking powder. Stir well.
~Pour into 8" round (greased) cake pan and bake 45 minutes at 350*.
~Mix together the juice of 2 oranges and 1/3 to 1/2 cup sugar (as needed).
~Unmold on a plate while hot and pour sugar/orange juice mixture over the top.
~Cool, serve, and enjoy. Delicious enjoyed with fresh whipped cream infused with Cointreau.
Recipe compliments of Susan P.
Sunday, March 7, 2010
Cilantro Lime Rice
INGREDIENTS
1 TBSP oil
2 cloves garlic, minced
1 cup basmati rice, uncooked
1-1/2 cup chicken stock
1 TBSP salt
2 whole likes, juiced
1 whole lime, zested
1/2 cup fresh cilantro, chopped
INSTRUCTIONS
~Add oil to a sauce pan and heat on medium. Add the garlic and rice to the oil and saute for two minutes on medium heat, stirring frequently.
~Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to the rice package directions.
~When the rice is done, add the lime zest and chopped cilantro. Stir to mix in. Serve immediately.
~Pairs well with Black Beans.
Recipe from The Pioneer Woman.
1 TBSP oil
2 cloves garlic, minced
1 cup basmati rice, uncooked
1-1/2 cup chicken stock
1 TBSP salt
2 whole likes, juiced
1 whole lime, zested
1/2 cup fresh cilantro, chopped
INSTRUCTIONS
~Add oil to a sauce pan and heat on medium. Add the garlic and rice to the oil and saute for two minutes on medium heat, stirring frequently.
~Add the chicken broth, salt, lime juice and bring to a boil. Cover and cook on low for 15 minutes or according to the rice package directions.
~When the rice is done, add the lime zest and chopped cilantro. Stir to mix in. Serve immediately.
~Pairs well with Black Beans.
Recipe from The Pioneer Woman.
Black Beans
INGREDIENTS
2 cans (15-16oz each) black beans
4 TBSP finely chopped onions
4 cloves garlic, finely chopped
1 tsp ground cumin
1 cup tomato sauce
1/3 cup chopped cilantro
2 TBSP olive oil
INSTRUCTIONS
~Chop onions and garlic. Heat the oil on medium high heat and cook onions and garlic with cumin until soft.
~Add all other ingredients and simmer at least 10 minutes.
~Serve with Lime Cilantro Rice.
Recipe from The Pioneer Woman.
2 cans (15-16oz each) black beans
4 TBSP finely chopped onions
4 cloves garlic, finely chopped
1 tsp ground cumin
1 cup tomato sauce
1/3 cup chopped cilantro
2 TBSP olive oil
INSTRUCTIONS
~Chop onions and garlic. Heat the oil on medium high heat and cook onions and garlic with cumin until soft.
~Add all other ingredients and simmer at least 10 minutes.
~Serve with Lime Cilantro Rice.
Recipe from The Pioneer Woman.
Tuesday, March 2, 2010
Gluten Free Coconut Cornbread
INGREDIENTS
1 cup milk (you may use soy, almond, or whatever you like)
1 egg
1/4 cup oil
1/4 cup pure maple syrup
1 cup cornmeal
1/2 cup coconut flour
1/2 cup white rice flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
INSTRUCTIONS
1. Preheat oven to 400*, and oil an 8"x8" square pan.
2. Blend the wet ingredients together in a blender or food processor (I used a mini food processor)
3. Whisk together all of the dry ingredients.
4. Stir the wet ingredients into the dry ingredients until homogeneous.
5. Pour the batter into prepared pan and bake for 25 minutes.
6. Cool, slice, and serve with honey butter. Enjoy!
1 cup milk (you may use soy, almond, or whatever you like)
1 egg
1/4 cup oil
1/4 cup pure maple syrup
1 cup cornmeal
1/2 cup coconut flour
1/2 cup white rice flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
INSTRUCTIONS
1. Preheat oven to 400*, and oil an 8"x8" square pan.
2. Blend the wet ingredients together in a blender or food processor (I used a mini food processor)
3. Whisk together all of the dry ingredients.
4. Stir the wet ingredients into the dry ingredients until homogeneous.
5. Pour the batter into prepared pan and bake for 25 minutes.
6. Cool, slice, and serve with honey butter. Enjoy!
Sunday, February 7, 2010
Chickpea Snack
INGREDIENTS
1 can chickpeas, drained and rinsed
Olive oil
Salt
Spices, to taste (Old Bay, Nature's Seasons, Season Salt, or whatever floats your boat)
INSTRUCTIONS
Sautee the chickpeas in olive oil until golden and the skins have "popped." Drain on paper towels and season with salt and spices.
Enjoy!
Note: This recipe is compliments of one of my friends. Unfortunately, I cannot, for the life of me remember which one. If it happens to be you, please email me and let me know so I can acknowledge you. Thanks! =)
1 can chickpeas, drained and rinsed
Olive oil
Salt
Spices, to taste (Old Bay, Nature's Seasons, Season Salt, or whatever floats your boat)
INSTRUCTIONS
Sautee the chickpeas in olive oil until golden and the skins have "popped." Drain on paper towels and season with salt and spices.
Enjoy!
Note: This recipe is compliments of one of my friends. Unfortunately, I cannot, for the life of me remember which one. If it happens to be you, please email me and let me know so I can acknowledge you. Thanks! =)
Saturday, January 23, 2010
Aunt Roxie's Golden Grahams S'Mores
INGREDIENTS
3/4 cup light corn syrup
3 TBSP Butter
1 package (11.5oz) milk chocolate chips
1 tsp vanilla extract
1 package (12oz/9cups) Golden Grahams Cereal
3 cups mini marshmallows
INSTRUCTIONS
~Grease a 9"x13" pan.
~Heat syrup, butter & chocolate to boiling, stirring constantly.
~Remove from heat and stir in vanilla.
~Place cereal in large bowl and pour chocolate mixture over. Stir and toss until well coated.
~Fold in marshmallows 1 cup at a time.
~Press into pan with buttered back of spoon.
~Cool one hour.
~Enjoy!
3/4 cup light corn syrup
3 TBSP Butter
1 package (11.5oz) milk chocolate chips
1 tsp vanilla extract
1 package (12oz/9cups) Golden Grahams Cereal
3 cups mini marshmallows
INSTRUCTIONS
~Grease a 9"x13" pan.
~Heat syrup, butter & chocolate to boiling, stirring constantly.
~Remove from heat and stir in vanilla.
~Place cereal in large bowl and pour chocolate mixture over. Stir and toss until well coated.
~Fold in marshmallows 1 cup at a time.
~Press into pan with buttered back of spoon.
~Cool one hour.
~Enjoy!
Crustless Quiche
INGREDIENTS
1-10oz package frozen broccoli
3 oz ham, chopped
3 eggs
5oz evaporated milk
4oz cheese (processed)
1/4 cup all purpose flour
1 tsp dry mustard
1/4 tsp ground pepper
INSTRUCTIONS
~Generously grease the bottom and sides of a 9" pie pan.
~Rinse broccoli in a collander with cool water until thawed.
~Layer broccoli and ham in pan.
~In a blender, combine eggs, milk, cheese, flour and pepper. Cover and process for 15 seconds or until combined.
~Pour mixture over broccoli and ham.
~Bake at 350* for 35-45 minutes, or until a knife inserted near the center comes out clean.
~Let stand for 5 minutes before serving.
Note: I served this with ham steak and sliced fruit.
1-10oz package frozen broccoli
3 oz ham, chopped
3 eggs
5oz evaporated milk
4oz cheese (processed)
1/4 cup all purpose flour
1 tsp dry mustard
1/4 tsp ground pepper
INSTRUCTIONS
~Generously grease the bottom and sides of a 9" pie pan.
~Rinse broccoli in a collander with cool water until thawed.
~Layer broccoli and ham in pan.
~In a blender, combine eggs, milk, cheese, flour and pepper. Cover and process for 15 seconds or until combined.
~Pour mixture over broccoli and ham.
~Bake at 350* for 35-45 minutes, or until a knife inserted near the center comes out clean.
~Let stand for 5 minutes before serving.
Note: I served this with ham steak and sliced fruit.
Beer Lime Grilled Chicken
INGREDIENTS
Juice of 1 lime (or more, if desired)
1 can of beer
1 tsp honey (or more, if desired)
2 cloves minced garlic
2 TBSP chopped fresh cilantro (or more, if desired)
Salt & Pepper
4 skinless, boneless chicken breasts
INSTRUCTIONS
~Preheat grill to medium and oil grate.
~In a bowl, combine all ingredients (except chicken) and stir to dissolve honey.
~Marinate chicken 30 minutes or longer.
~Grill for 7 minutes on each side, basting with marinade occasionally.
~Enjoy!
Recipe from allrecipes.com.
Juice of 1 lime (or more, if desired)
1 can of beer
1 tsp honey (or more, if desired)
2 cloves minced garlic
2 TBSP chopped fresh cilantro (or more, if desired)
Salt & Pepper
4 skinless, boneless chicken breasts
INSTRUCTIONS
~Preheat grill to medium and oil grate.
~In a bowl, combine all ingredients (except chicken) and stir to dissolve honey.
~Marinate chicken 30 minutes or longer.
~Grill for 7 minutes on each side, basting with marinade occasionally.
~Enjoy!
Recipe from allrecipes.com.
Mom's Pot Roast
INGREDIENTS
1 7-bone roast, frozen
Carrots
Potatoes
Celery
Parsnips
Mushrooms
1 packet Lipton Onion Soup Mix
3 cups water (more as needed)
1 tube Pillsbury Buttermilk Biscuits
INSTRUCTIONS
~In a 9"x13" pan, place roast, veggies, soup mix and water.
~Cover with foil and bake at 275* for 5 hours, or 350* for 3 hours. If baking at lower temperature, begin cooking at 350* for a while before turning down heat (if time allows).
~Uncover and place biscuits on top of meat & veggies. Recover with foil and bake for 20 minutes or until biscuits are done.
~Enjoy!
1 7-bone roast, frozen
Carrots
Potatoes
Celery
Parsnips
Mushrooms
1 packet Lipton Onion Soup Mix
3 cups water (more as needed)
1 tube Pillsbury Buttermilk Biscuits
INSTRUCTIONS
~In a 9"x13" pan, place roast, veggies, soup mix and water.
~Cover with foil and bake at 275* for 5 hours, or 350* for 3 hours. If baking at lower temperature, begin cooking at 350* for a while before turning down heat (if time allows).
~Uncover and place biscuits on top of meat & veggies. Recover with foil and bake for 20 minutes or until biscuits are done.
~Enjoy!
White Bread (bread machine recipe)
INGREDIENTS
1 cup warm water (110 degrees F/45 degrees C)
2 TBSP sugar or honey
1 (0.25 oz) package bread machine yeast (approx. 1 tsp)
1/4 cup vegetable oil
3 cups bread flour
1 tsp salt
INSTRUCTIONS
~Place the water, sugar, and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes.
~Add the oil, flour, and salt to the yeast.
~Select Basic or White Bread setting, and press Start.
~Wait an eon (four hours-ish) for the cycle to finish, and enjoy!
Recipe adapted from allrecipes.com.
1 cup warm water (110 degrees F/45 degrees C)
2 TBSP sugar or honey
1 (0.25 oz) package bread machine yeast (approx. 1 tsp)
1/4 cup vegetable oil
3 cups bread flour
1 tsp salt
INSTRUCTIONS
~Place the water, sugar, and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes.
~Add the oil, flour, and salt to the yeast.
~Select Basic or White Bread setting, and press Start.
~Wait an eon (four hours-ish) for the cycle to finish, and enjoy!
Recipe adapted from allrecipes.com.
Flax, Sesame & Sunflower Seed Bread (bread maker recipe)
INGREDIENTS
1-1/3 cups water
2 TBSP butter, softened
3 TBSP honey
1 tsp salt
1/2 cup white bread flour
1 cup King Arthur Unbleached Flour
1-1/3 cups whole wheat bread flour
1 tsp active dry yeast
1/3 cup sesame seeds
1/3 cup golden flax seeds
1/2 cup sunflower seeds
INSTRUCTIONS
Place all ingredients in the pan of the bread machine, in the order listed. Select "large wheat" cycle and press start.
Wait an eternity (four hours or so) until the bread is ready, and enjoy.
NOTE: I'm working on a version of this recipe that includes ground flax seeds, in addition to whole. I'll update as the recipe is perfected.
1-1/3 cups water
2 TBSP butter, softened
3 TBSP honey
1 tsp salt
1/2 cup white bread flour
1 cup King Arthur Unbleached Flour
1-1/3 cups whole wheat bread flour
1 tsp active dry yeast
1/3 cup sesame seeds
1/3 cup golden flax seeds
1/2 cup sunflower seeds
INSTRUCTIONS
Place all ingredients in the pan of the bread machine, in the order listed. Select "large wheat" cycle and press start.
Wait an eternity (four hours or so) until the bread is ready, and enjoy.
NOTE: I'm working on a version of this recipe that includes ground flax seeds, in addition to whole. I'll update as the recipe is perfected.
Goulash
INGREDIENTS
1/2 cup minced onion
1 cup sliced mushrooms
1 lb ground beef
1 can Niblets corn
1 can stewed tomatoes
2 TBSP paprika
Salt & Pepper
2 cups cooked macaroni or other pasta
1 cup shredded cheese
INSTRUCTIONS
~Saute onions & mushrooms in 1 TBSP oil until light brown. Remove from pan.
~Brown meat and add seasonings and onion/mushroom mixture.
~Add corn (drained), tomatoes (undrained), and pasta.
~Cook over low heat until heated through and thickened slightly.
~Serve in bowls with cheese on top.
Yield: 6 servings.
Can be made using gluten-free pasta.
1/2 cup minced onion
1 cup sliced mushrooms
1 lb ground beef
1 can Niblets corn
1 can stewed tomatoes
2 TBSP paprika
Salt & Pepper
2 cups cooked macaroni or other pasta
1 cup shredded cheese
INSTRUCTIONS
~Saute onions & mushrooms in 1 TBSP oil until light brown. Remove from pan.
~Brown meat and add seasonings and onion/mushroom mixture.
~Add corn (drained), tomatoes (undrained), and pasta.
~Cook over low heat until heated through and thickened slightly.
~Serve in bowls with cheese on top.
Yield: 6 servings.
Can be made using gluten-free pasta.
Monterey Chicken
INGREDIENTS
6 boneless-skinless chicken breasts
6 slices swiss cheese
1 can cream of chicken (or celery, or mushroom) soup
1/4 cup dry white wine (or more, if desired)
1/8 tsp minced garlic
2 cups stuffing mix (stove top is good, as is Pepperidge farm)
1/4 cup melted butter
INSTRUCTIONS
~Butter a baking dish and place chicken in dish.
~Top each breast with a slice of cheese.
~Combine soup, wine and garlic in a bowl and pour over chicken.
~Sprinkle stuffing on top, and drizzle with butter.
~Bake 40-50 minutes.
~Enjoy.
Yield: 6 servings
NOTE: If I'm making this for fewer people, I'll decrease the number of chicken breasts and cheese slices, but keep the rest of the recipe the same. My family loves the baked stuffing mixture, so they're quite happy to have extras.
6 boneless-skinless chicken breasts
6 slices swiss cheese
1 can cream of chicken (or celery, or mushroom) soup
1/4 cup dry white wine (or more, if desired)
1/8 tsp minced garlic
2 cups stuffing mix (stove top is good, as is Pepperidge farm)
1/4 cup melted butter
INSTRUCTIONS
~Butter a baking dish and place chicken in dish.
~Top each breast with a slice of cheese.
~Combine soup, wine and garlic in a bowl and pour over chicken.
~Sprinkle stuffing on top, and drizzle with butter.
~Bake 40-50 minutes.
~Enjoy.
Yield: 6 servings
NOTE: If I'm making this for fewer people, I'll decrease the number of chicken breasts and cheese slices, but keep the rest of the recipe the same. My family loves the baked stuffing mixture, so they're quite happy to have extras.
Quinoa-Feta Stuffed Roasted Sweet Peppers
INGREDIENTS
2 cups water
1 cup uncooked quinoa, rice, couscous, or other small grain or pasta
4 sweet peppers (I used one each of yellow, orange, red, and green), halved and seeded
2 TBSP olive oil
1 bunch green onions, thinly sliced (white and green portions)
2 tsp dried basil
2 tsp Italian seasoning
2 tsp salt
1/2 tsp freshly-ground black pepper
2 tomatoes, diced (I used home-canned diced tomatoes from our garden)
1 cup crumbled feta cheese (or more...mmmm...)
INSTRUCTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Cook quinoa in water (I used a rice cooker, but you could do this on the stove).
3. Place the peppers cut-side down on the prepared baking sheet. Roast 25-30 minutes in the preheated oven, or until tender and skin begins to brown.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2-3 minutes. Stir in the tomatoes and cook for 5 minutes. Spoon into the cooked quinoa. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5. Return the stuffed peppers to the oven for 5-15 minutes, or until heated through. Serve immediately.
Yield: 4 servings
NOTE: This recipe would be delicious with sliced green olives added with the feta. 1/3 cup, perhaps? Mmm.
Heavily-modified recipe adapted from allrecipes.com.
2 cups water
1 cup uncooked quinoa, rice, couscous, or other small grain or pasta
4 sweet peppers (I used one each of yellow, orange, red, and green), halved and seeded
2 TBSP olive oil
1 bunch green onions, thinly sliced (white and green portions)
2 tsp dried basil
2 tsp Italian seasoning
2 tsp salt
1/2 tsp freshly-ground black pepper
2 tomatoes, diced (I used home-canned diced tomatoes from our garden)
1 cup crumbled feta cheese (or more...mmmm...)
INSTRUCTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Cook quinoa in water (I used a rice cooker, but you could do this on the stove).
3. Place the peppers cut-side down on the prepared baking sheet. Roast 25-30 minutes in the preheated oven, or until tender and skin begins to brown.
4. While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, Italian seasoning, salt, and pepper in oil for 2-3 minutes. Stir in the tomatoes and cook for 5 minutes. Spoon into the cooked quinoa. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.
5. Return the stuffed peppers to the oven for 5-15 minutes, or until heated through. Serve immediately.
Yield: 4 servings
NOTE: This recipe would be delicious with sliced green olives added with the feta. 1/3 cup, perhaps? Mmm.
Heavily-modified recipe adapted from allrecipes.com.
Arroz Con Pollo
INGREDIENTS
1/2 lbs Italian Sausage (or Kielbasa) cut into 1/2" pieces
3 Tablespoons Virgin Olive Oil
1-1/2 lbs boneless chicken breasts (cut into small cubes)
1 cup chopped onion (optional)
1 8oz jar green olives
1 2oz jar pimentos
1 28oz can tomatoes
2 cups long grain rice
1-1/4 cup water
1 10oz package frozen peas
INSTRUCTIONS
Brown sausage with olive oil in a Dutch oven. Remove sausage and allow to
cool. Using the drippings brown the chicken and remove. If using onion
cook onion until clear in drippings. Add the sausage back in with the
chicken. Add rice, olives, pimentos, tomatoes, all their liquids and water.
Bring to a boil and reduce heat to a simmer. Cover the Dutch oven and
continue simmering for 30 minutes, stirring occasionally. Once the rice is
done and the chicken is fork tender, add frozen peas and cook uncovered for 5-10 more minutes, (if the consistency appears to be dry cook the final 5-10 minutes covered).
Serves 8
1/2 lbs Italian Sausage (or Kielbasa) cut into 1/2" pieces
3 Tablespoons Virgin Olive Oil
1-1/2 lbs boneless chicken breasts (cut into small cubes)
1 cup chopped onion (optional)
1 8oz jar green olives
1 2oz jar pimentos
1 28oz can tomatoes
2 cups long grain rice
1-1/4 cup water
1 10oz package frozen peas
INSTRUCTIONS
Brown sausage with olive oil in a Dutch oven. Remove sausage and allow to
cool. Using the drippings brown the chicken and remove. If using onion
cook onion until clear in drippings. Add the sausage back in with the
chicken. Add rice, olives, pimentos, tomatoes, all their liquids and water.
Bring to a boil and reduce heat to a simmer. Cover the Dutch oven and
continue simmering for 30 minutes, stirring occasionally. Once the rice is
done and the chicken is fork tender, add frozen peas and cook uncovered for 5-10 more minutes, (if the consistency appears to be dry cook the final 5-10 minutes covered).
Serves 8
Sourdough Toasts with Parmesan and Garlic
INGREDIENTS
1/2 C. Mayonnaise
1/2 C. Finely grated Parmesan cheese
2 TB. Chopped green onion tops
2 Garlic cloves, minced
One 10.5 oz Sourdough baguette, cut on wide diagonal into 1/2-to
3/4-inch-thick slices
INSTRUCTIONS
Preheat oven to 375F. Mix mayonnaise, cheese, onion and garlic in small
bowl.
Arrange bread slices in a single layer on a baking sheet. Spread about
1 1/2 teaspoons cheese mixture over each. Sprinkle with freshly cracked pepper, if desired. Bake until topping begins to brown, about 15 minutes. Serve warm.
DO AHEAD:
Mayonnaise mixture can be prepared one day ahead.
1/2 C. Mayonnaise
1/2 C. Finely grated Parmesan cheese
2 TB. Chopped green onion tops
2 Garlic cloves, minced
One 10.5 oz Sourdough baguette, cut on wide diagonal into 1/2-to
3/4-inch-thick slices
INSTRUCTIONS
Preheat oven to 375F. Mix mayonnaise, cheese, onion and garlic in small
bowl.
Arrange bread slices in a single layer on a baking sheet. Spread about
1 1/2 teaspoons cheese mixture over each. Sprinkle with freshly cracked pepper, if desired. Bake until topping begins to brown, about 15 minutes. Serve warm.
DO AHEAD:
Mayonnaise mixture can be prepared one day ahead.
Hot Artichoke Dip
INGREDIENTS
2 Garlic cloves, finely minced
14 oz. can Artichoke hearts, well drained
1 C. Mayonnaise
1/2 tsp. cayenne pepper
3 TB. Grated parmesan cheese
Salt, pepper, and paprika to taste
INSTRUCTIONS
Coarsely chop artichokes. Blend in fondue pot with garlic, mayonnaise,
cayenne, parmesan, salt and pepper. Heat in a preheated 350F oven until
bubbling. Sprinkle with paprika and place over fondue burner to keep
warm. Serve with crackers or pita triangles.
2 Garlic cloves, finely minced
14 oz. can Artichoke hearts, well drained
1 C. Mayonnaise
1/2 tsp. cayenne pepper
3 TB. Grated parmesan cheese
Salt, pepper, and paprika to taste
INSTRUCTIONS
Coarsely chop artichokes. Blend in fondue pot with garlic, mayonnaise,
cayenne, parmesan, salt and pepper. Heat in a preheated 350F oven until
bubbling. Sprinkle with paprika and place over fondue burner to keep
warm. Serve with crackers or pita triangles.
Hot Chocolate Souffle
INGREDIENTS
Powdered sugar
1/4 C. Milk
4 1/2 oz. Dark chocolate
5 Eggs
2/3 C. Powdered sugar
1/3 C. Cornstarch
INSTRUCTIONS
Heat oven to 400F. Butter a soufflé dish. Sprinkle with powdered
sugar. Bring milk to boil. Remove from heat. Add chocolate. Stir
until melted. Separate the egg whites from the egg yolks. Beat egg
yolks with sugar until pale in color. Add chocolate and cornstarch.
Whip egg whites until stiff peaks form. Fold egg whites into egg yolk
mixture. Pour into soufflé dish. Bake for 25 minutes. Serve
immediately.
Sweet and Spicy Candied Pecans
INGREDIENTS
Nonstick vegetable oil spray
3 TB light corn syrup
1 1/2 TB sugar
3/4 tsp. Salt
1/4 tsp. (generous) freshly ground black pepper
1/8 tsp. cayenne pepper
1 1/2 cups pecan halves
INSTRUCTIONS
Preheat oven to 325F. Spray baking sheet with nonstick spray. Combine
corn syrup and next 4 ingredients in a bowl. Stir to blend. Add
pecans, stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes.
Using fork, stir pecans to coat with the melted mixture. Continue
baking until pecans are golden and coating bubbles, about 10 minutes.
Transfer to foil quickly, separate nuts with fork. Cool.Can be made 3
days ahead. Store airtight at room temperature. Serve with a salad, or
alone as a wonderful snack.
Nonstick vegetable oil spray
3 TB light corn syrup
1 1/2 TB sugar
3/4 tsp. Salt
1/4 tsp. (generous) freshly ground black pepper
1/8 tsp. cayenne pepper
1 1/2 cups pecan halves
INSTRUCTIONS
Preheat oven to 325F. Spray baking sheet with nonstick spray. Combine
corn syrup and next 4 ingredients in a bowl. Stir to blend. Add
pecans, stir gently to coat. Transfer to baking sheet.
Place large piece of foil on work surface. Bake pecans 5 minutes.
Using fork, stir pecans to coat with the melted mixture. Continue
baking until pecans are golden and coating bubbles, about 10 minutes.
Transfer to foil quickly, separate nuts with fork. Cool.Can be made 3
days ahead. Store airtight at room temperature. Serve with a salad, or
alone as a wonderful snack.
Gingersnaps
INGREDIENTS
3/4 C. Butter-flavored shortening
1 C. Baker's sugar, plus extra to roll the cookies in
1 Egg
1/4 C. Molasses
2 C. Flour
2 tsp. Baking soda
1/2 tsp. Salt
1 TB. Ground ginger
1 tsp. cinnamon
INSTRUCTIONS
Preheat the oven to 350F and grease some cookie sheets (or use parchment
paper to line the cookie sheets). Beat together the shortening and 1
cup of the sugar. Add the egg, and beat until light and fluffy, then
add the molasses. Stir and toss together the flour, baking soda, salt,
ginger, and cinnamon and add to the first mixture, beating until smooth
and blended. Gather up bits of the dough and roll them between the
palms of your hands into 1-inch balls, then roll each ball in sugar.
Place about 2 inches apart on the prepared cookie sheets and bake for
10-12 minutes, until the cookies have spread and the tops have cracked.
Remove from the sheets and cool on a rack. Mmmmm...enjoy with a cold
glass of milk!
3/4 C. Butter-flavored shortening
1 C. Baker's sugar, plus extra to roll the cookies in
1 Egg
1/4 C. Molasses
2 C. Flour
2 tsp. Baking soda
1/2 tsp. Salt
1 TB. Ground ginger
1 tsp. cinnamon
INSTRUCTIONS
Preheat the oven to 350F and grease some cookie sheets (or use parchment
paper to line the cookie sheets). Beat together the shortening and 1
cup of the sugar. Add the egg, and beat until light and fluffy, then
add the molasses. Stir and toss together the flour, baking soda, salt,
ginger, and cinnamon and add to the first mixture, beating until smooth
and blended. Gather up bits of the dough and roll them between the
palms of your hands into 1-inch balls, then roll each ball in sugar.
Place about 2 inches apart on the prepared cookie sheets and bake for
10-12 minutes, until the cookies have spread and the tops have cracked.
Remove from the sheets and cool on a rack. Mmmmm...enjoy with a cold
glass of milk!
Apple Pie
Pastry Recipe
2 1/4 C. All Purpose Flour
3/4 tsp. Salt
1/2 C. Butter-flavored shortening, well chilled
2 TB. Butter, well chilled
1/4 C. or more ice cold water
Place flour and salt in the bowl of a mixer. Stir with mixer for 15
seconds. Cut shortening and butter into chunks and add to flour
mixture. Mix on low speed until the fat is the size of sugar cubes.
Continuing to mix on low speed, add enough water to form a cohesive
mass. Divide into halves and wrap in wax paper. Chill for at least 1/2
hour while preparing the filling.
Filling Recipe
3/4-1 C. Baker's sugar
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Freshly-ground nutmeg
1 1/2 TB. Flour
6-8 Pink Lady apples (about 10 cups)
2 TB. Butter
Preheat the oven to 425F. Mix the sugar, salt, cinnamon, nutmeg, and
flour in a large bowl. Peel, core, and slice the apples and toss them
in the sugar mixture, coating them well.
Roll out the bottom crust to line a 9" pie pan. Fill with apple mixture
and dot with butter. Roll out the top crust and drape it over the pie.
Crimp the edges and cut several vents in the top. Bake 10 minutes and
reduce the heat to 350F and bake 40-60 minutes more, or until the apples
are tender when pierced with a skewer and the crust is brown. Cool,
slice and enjoy with your loved ones.
2 1/4 C. All Purpose Flour
3/4 tsp. Salt
1/2 C. Butter-flavored shortening, well chilled
2 TB. Butter, well chilled
1/4 C. or more ice cold water
Place flour and salt in the bowl of a mixer. Stir with mixer for 15
seconds. Cut shortening and butter into chunks and add to flour
mixture. Mix on low speed until the fat is the size of sugar cubes.
Continuing to mix on low speed, add enough water to form a cohesive
mass. Divide into halves and wrap in wax paper. Chill for at least 1/2
hour while preparing the filling.
Filling Recipe
3/4-1 C. Baker's sugar
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Freshly-ground nutmeg
1 1/2 TB. Flour
6-8 Pink Lady apples (about 10 cups)
2 TB. Butter
Preheat the oven to 425F. Mix the sugar, salt, cinnamon, nutmeg, and
flour in a large bowl. Peel, core, and slice the apples and toss them
in the sugar mixture, coating them well.
Roll out the bottom crust to line a 9" pie pan. Fill with apple mixture
and dot with butter. Roll out the top crust and drape it over the pie.
Crimp the edges and cut several vents in the top. Bake 10 minutes and
reduce the heat to 350F and bake 40-60 minutes more, or until the apples
are tender when pierced with a skewer and the crust is brown. Cool,
slice and enjoy with your loved ones.
Tuesday Night Lasagna
INGREDIENTS
1 box no-boil lasagna noodles
1 large jar inexpensive spaghetti sauce
1 lb ground beef
4-6 cups shredded cheese (cheddar, jack, blend, whatever)
INSTRUCTIONS
~Oil a 9"x13" pan, and preheat oven to 350*.
~Brown meat in pan, drain fat, and add spaghetti sauce. Simmer for a few minutes. Turn off heat.
~Ladle 1-2 cups of meat sauce into prepared pan, spreading evenly along bottom of pan.
~Lay noodles on top of sauce, covering completely. In my pan, with my noodles, this required six noodles -- two of which were broken to accommodate size.
~Ladle another 1-2 cups of meat sauce on top of noodles, spread carefully to not shift the noodles.
~Sprinkle about 1/3 of the cheese over meat sauce in an even layer.
~Repeat the noodle/sauce/cheese layers until the sauce is used and the pan is full, ending with a generous layer of cheese on top.
~Cover pan with foil.
~Bake for 60-70 minutes, until cheese on top is melted and bubbly. If desired, broil the top for a minute or so to brown the cheese.
~Let stand 10-15 minutes outside the oven to allow the layers to meld together.
~Serve and enjoy.
Yield: 8-10 servings
Notes:
~This dish can be prepped 1-3 days prior to baking. Complete instructions through covering the pan with foil, then place covered pan in the refrigerator until needed.
~If you have a smaller family, this dish can be made in two 8"x8" pans. One (or both) pans can be frozen after assembly. Cover with foil and several layers of plastic wrap, and freeze. To bake, remove plastic and place pan with frozen dish into preheated oven. Bake an additional 15-20 minutes, checking occasionally every 10 minutes after the original baking time is complete.
~Can be made gluten free, using GF pasta and sauce.
1 box no-boil lasagna noodles
1 large jar inexpensive spaghetti sauce
1 lb ground beef
4-6 cups shredded cheese (cheddar, jack, blend, whatever)
INSTRUCTIONS
~Oil a 9"x13" pan, and preheat oven to 350*.
~Brown meat in pan, drain fat, and add spaghetti sauce. Simmer for a few minutes. Turn off heat.
~Ladle 1-2 cups of meat sauce into prepared pan, spreading evenly along bottom of pan.
~Lay noodles on top of sauce, covering completely. In my pan, with my noodles, this required six noodles -- two of which were broken to accommodate size.
~Ladle another 1-2 cups of meat sauce on top of noodles, spread carefully to not shift the noodles.
~Sprinkle about 1/3 of the cheese over meat sauce in an even layer.
~Repeat the noodle/sauce/cheese layers until the sauce is used and the pan is full, ending with a generous layer of cheese on top.
~Cover pan with foil.
~Bake for 60-70 minutes, until cheese on top is melted and bubbly. If desired, broil the top for a minute or so to brown the cheese.
~Let stand 10-15 minutes outside the oven to allow the layers to meld together.
~Serve and enjoy.
Yield: 8-10 servings
Notes:
~This dish can be prepped 1-3 days prior to baking. Complete instructions through covering the pan with foil, then place covered pan in the refrigerator until needed.
~If you have a smaller family, this dish can be made in two 8"x8" pans. One (or both) pans can be frozen after assembly. Cover with foil and several layers of plastic wrap, and freeze. To bake, remove plastic and place pan with frozen dish into preheated oven. Bake an additional 15-20 minutes, checking occasionally every 10 minutes after the original baking time is complete.
~Can be made gluten free, using GF pasta and sauce.
Tuesday, January 19, 2010
Lentil Stew
INGREDIENTS
1 (16 oz) package dry lentils
1 (15.5 oz) can diced tomatoes, including liquid
2 (14 oz) cans beef broth
3 cups water
2-3 carrots, in 1/4" slices
2 stalks celery, in 1/4" slices
1 small onion, diced fine
2 pounds kielbasa, in 1/4" slices
INSTRUCTIONS
1. Brown the sausage over medium high heat. Add onions and cook until nicely caramelized. Add the carrots and celery and cook until slightly softened.
2. Place all ingredients into a crock pot and cook on low for 5-7 hours; high for 3 hours.
Enjoy!
Yield: 12 servings
1 (16 oz) package dry lentils
1 (15.5 oz) can diced tomatoes, including liquid
2 (14 oz) cans beef broth
3 cups water
2-3 carrots, in 1/4" slices
2 stalks celery, in 1/4" slices
1 small onion, diced fine
2 pounds kielbasa, in 1/4" slices
INSTRUCTIONS
1. Brown the sausage over medium high heat. Add onions and cook until nicely caramelized. Add the carrots and celery and cook until slightly softened.
2. Place all ingredients into a crock pot and cook on low for 5-7 hours; high for 3 hours.
Enjoy!
Yield: 12 servings
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