This one is for you Alison! Pico de Gallo. Grab the thin and crispy tortilla chips or put this on your chicken breast and enjoy Chipotle-like pico at home.
Pico de Gallo
1 1/2 c. seeded, diced roma tomatoes
1/2 c. chopped red onion
1 jalapeno pepper, seeds and ribs removed, diced finely
1/2 c. fresh cilantro, chopped
1/2 T. kosher or sea salt
Juice of one lime
Combine all ingredients and enjoy!
Sunday, November 9, 2014
Friday, November 7, 2014
Chicken Prosciutto with Spinach Mushrooms and Mozzarella
This recipe will really fool you. It sounds like it would be loaded with calories but really isn't if you can avoid taking a second helping….good luck. The Lipton Soup mix does add lots of sodium, though.
Chicken Prosciutto with Spinach Mushrooms and Mozzarella
2 lbs. chicken breast sliced thin
8 - 10 slices of thin prosciutto, chopped in pieces
about 1/2-3/4 a bag of fresh spinach
8 oz. sliced mushrooms
1 envelope Lipton Recipe Secret's Savory Herb and Garlic
1/2 c. white wine
1/4 c. olive oil
8 oz. shredded mozzarella
Preheat oven to 375 degrees. Spray a 9x13 pan.
Place chicken in the bottom of the pan. Layer with prosciutto, then spinach with a sprinkle of coarse salt and pepper, then mushrooms.
Whisk together the wine, olive oil and Herb Garlic mix. Pour over everything.
Lay a piece of foil loosely over pan.
Bake 30 minutes. Remove from oven and top with cheese. Bake another 5 minutes uncovered to melt the cheese.
-----------------------------------
Comments:
I used baby portobella mushrooms
Wednesday, October 1, 2014
Parmesan Chicken Breasts
Who doesn't love a really good recipe that is super easy? Preparation on this one is so quick and the results are sooooo good. I am definitely going to make this one again. And can we talk about how juicy this chicken was?!?
Parmesan Chicken Breasts
4-6 chicken breasts
1 c. greek yogurt
1/2 c. parmesan cheese
1 1/2 t. seasoned salt
1 t. garlic powder
1/2 t. pepper
Mix the yogurt, parm, seasoned salt, garlic powder and pepper. Spread generously over the chicken.
Bake at 375 degrees for 45 minutes.
-------------------------------------
Comments:
I used Fage 2% fat yogurt. I really prefer the consistency of Fage yogurt over other greek yogurts I have tried.
c = cup
t = teaspoons
Parmesan Chicken Breasts
4-6 chicken breasts
1 c. greek yogurt
1/2 c. parmesan cheese
1 1/2 t. seasoned salt
1 t. garlic powder
1/2 t. pepper
Mix the yogurt, parm, seasoned salt, garlic powder and pepper. Spread generously over the chicken.
Bake at 375 degrees for 45 minutes.
-------------------------------------
Comments:
I used Fage 2% fat yogurt. I really prefer the consistency of Fage yogurt over other greek yogurts I have tried.
c = cup
t = teaspoons
Tuesday, September 23, 2014
slow Cooker Shredded Beef Roast over Rice
I bought a 2 1/2 pound Beef Angus Eye of Beef Roast that I thought I could marinate and grill. After doing a little google search, I learned that this is not a good piece of meat for that because it doesn't have much fat in it. It is a tough meat. So, back to the drawing board. I had already sliced it into generous 1-inch thick steaks and had marinated them with olive oil and a lemon pepper rub. From what I read, the crockpot was the way to go. Here is my creation. No picture on this one. You know what shredded beef over rice looks like.....something you would feed to 'man's best friend' but oh, so tasty to humans.
And yes, I do know this has ingredients you should probably avoid, but I wasn't going to waste the meat and it turned out fan-tas-tic!
Slow Cooker Shredded Beef Roast over Rice
2 to 2 1/4 pounds eye of round roast cut in generous 1-inch steaks
1/4 c. olive oil
1-2 T. lemon pepper seasoning
1/4 c. flour
1 can cream of mushroom soup, undiluted
1 can french onion soup, undiluted
1 envelope dry french onion soup mix
Prepare rice prepared according to directions.
Rub roast steaks in olive oil and lemon pepper and marinate for at least a few hours.
Combine the mushroom soup, french onion soup and onion soup mix in a bowl.
Flip the steaks in flour and brown on each side in a med-high skillet with a drizzle of olive oil.
Put the steaks in the bottom of a slow cooker. Pour the soup mixture over steaks.
Cook in a slow cooker for 8 hours.
Remove the beef, pull the beef into shreds and add it back to the gravy in the slow cooker.
Spoon over rice.
-----------------------------------
c = cup
T = tablespoon
And yes, I do know this has ingredients you should probably avoid, but I wasn't going to waste the meat and it turned out fan-tas-tic!
Slow Cooker Shredded Beef Roast over Rice
2 to 2 1/4 pounds eye of round roast cut in generous 1-inch steaks
1/4 c. olive oil
1-2 T. lemon pepper seasoning
1/4 c. flour
1 can cream of mushroom soup, undiluted
1 can french onion soup, undiluted
1 envelope dry french onion soup mix
Prepare rice prepared according to directions.
Rub roast steaks in olive oil and lemon pepper and marinate for at least a few hours.
Combine the mushroom soup, french onion soup and onion soup mix in a bowl.
Flip the steaks in flour and brown on each side in a med-high skillet with a drizzle of olive oil.
Put the steaks in the bottom of a slow cooker. Pour the soup mixture over steaks.
Cook in a slow cooker for 8 hours.
Remove the beef, pull the beef into shreds and add it back to the gravy in the slow cooker.
Spoon over rice.
-----------------------------------
c = cup
T = tablespoon
Wednesday, August 20, 2014
Mexican Salad
Looking for a salad loaded with veggies and flavor? Hello Mexican Salad. I made this up--nothing complicated, but tasty. You could use a ranch dressing or go crazy and use salsa instead of a dressing like I do. Figure friendly! I also added 3 or 4 crushed up doritos on the top for some crunch. Gotta live a little, right?
Mexican Salad
1-2 hearts of romaine lettuce
1 green bell pepper, chopped
1 red bell pepper, chopped
1-2 green onions
1 c. frozen corn, thawed
1 can black beans, drained and rinsed
1/2 c. shredded cheese
1 cooked chicken breast, diced
Toss all together and top with a dressing or salsa of your choice.
----------------------------
Comment:
c = cup
Mexican Salad
1-2 hearts of romaine lettuce
1 green bell pepper, chopped
1 red bell pepper, chopped
1-2 green onions
1 c. frozen corn, thawed
1 can black beans, drained and rinsed
1/2 c. shredded cheese
1 cooked chicken breast, diced
Toss all together and top with a dressing or salsa of your choice.
----------------------------
Comment:
c = cup
Saturday, August 16, 2014
Greek Lemon Roasted Potatoes
Martha Stewart gave this recipe to my neighbor Dawn and she made them when we had one of our Friday Night gatherings. Okay, that's not entirely true….Dawn doesn't know Martha. She got it from Martha Stewart Living, May 1999. If you make these, I know it won't be the only time you do! This recipe is a keeper. They really are a good thing.
Greek Lemon Roasted Potatoes
4 large or 8 medium russet potatoes, peeled and quartered
1/2 c. olive oil
1 c. water
1/2 c. fresh squeezed lemon juice
1 T. dried greek oregano
1 T. salt
1/2 t. ground black pepper
Heat oven to 500 degrees. Yes, that's right. 500 degrees. Put potatoes in a metal roasting pan in a single layer. Add water, olive oil, lemon juice, oregano, salt and pepper. Toss potatoes until well coated.
Bake uncovered until fork tender and brown on the edges, about 50 minutes. Turn the potatoes after 30 minutes for even browning. Add water if all of the liquid has absorbed before they are fully browned.
Garnish with a shake of oregano and serve.
--------------------------------
Comments:
c = cup
T = tablespoon
t = teaspoon
There really is such a thing as greek oregano! If you simply cannot find it, you can use regular.
Greek Lemon Roasted Potatoes
4 large or 8 medium russet potatoes, peeled and quartered
1/2 c. olive oil
1 c. water
1/2 c. fresh squeezed lemon juice
1 T. dried greek oregano
1 T. salt
1/2 t. ground black pepper
Heat oven to 500 degrees. Yes, that's right. 500 degrees. Put potatoes in a metal roasting pan in a single layer. Add water, olive oil, lemon juice, oregano, salt and pepper. Toss potatoes until well coated.
Bake uncovered until fork tender and brown on the edges, about 50 minutes. Turn the potatoes after 30 minutes for even browning. Add water if all of the liquid has absorbed before they are fully browned.
Garnish with a shake of oregano and serve.
--------------------------------
Comments:
c = cup
T = tablespoon
t = teaspoon
There really is such a thing as greek oregano! If you simply cannot find it, you can use regular.
Pasta Sauce
The kitchen smells awesome right now! A pot of homemade pasta sauce on the stove. That's gravy for all you italians out there. But we norwegians know the truth. Gravy is brown or tan and is poured over mashed potatoes (You know who you are...).
Between my sister's house and ours, we had some tomatoes in the garden that needed to be used up. I'll be honest, they were mostly hers. My plants are pathetic and they have a magic deck that turns everything into lush green large plants. Most of these were roma tomatoes with a couple of larger round ones. Who knows what kind they were. Anyways--a perfect excuse to make a batch of sauce.
You can vary the amount of ingredients based on the number of tomatoes used or your personal taste, but this is what I used for this particular batch.
Don't have fresh ingredients? You don't have to settle for a store bought jar sauce. See the alternate recipe at the end. It's almost better!
Pasta Sauce
4 T. olive oil
1 small onion
3-4 cloves garlic, chopped
About 25 roma tomatoes
1 small can tomato paste
3-4 T. fresh parsley, chopped
2 T. fresh oregano, chopped
10 fresh basil leaves, chopped
1 1/2 t. salt
1/2 t. crushed red pepper
Remove the skins of the tomatoes by scoring the top of each tomato with and X. Add the tomatoes to a pot of simmering water for about 30 seconds. Transfer them to an ice bath. The skins should come right off. Super easy.
Saute the onions in olive oil. Add garlic. Add all other ingredients. Simmer on the stove for at least an hour, stirring occasionally. The tomatoes will break down as they cook. If you want it less chunky, you can use a potato masher once the sauce is done cooking. Another option would be an immersion blender. That will really blend everything together in a smooth sauce.
Cheaters Recipe:
4 T. olive oil
1 small onion
4 T. jarred chopped garlic
6 28oz. cans of diced tomatoes
2 small cans tomato paste
1 1/2 T. dried parsley
1 T. dried oregano
1 1/2 T. dried basil
1 1/2 t. salt
1/2 t. crushed red pepper
1/2 c. dry red wine, optional, for a nice rich flavor and for..why not?
Saute the onions in olive oil. Add garlic. Add all other ingredients, except wine. Simmer on the stove for at least an hour, more like two, stirring occasionally, to reduce the liquid so it is a thicker sauce. The tomatoes will break down as they cook. About 1/2 way through the simmer time, add the wine. Blend with an immersion blender to desired chunkiness
--------------------------------
Comments:
T = Tablespoon
t = teaspoon
Between my sister's house and ours, we had some tomatoes in the garden that needed to be used up. I'll be honest, they were mostly hers. My plants are pathetic and they have a magic deck that turns everything into lush green large plants. Most of these were roma tomatoes with a couple of larger round ones. Who knows what kind they were. Anyways--a perfect excuse to make a batch of sauce.
You can vary the amount of ingredients based on the number of tomatoes used or your personal taste, but this is what I used for this particular batch.
Don't have fresh ingredients? You don't have to settle for a store bought jar sauce. See the alternate recipe at the end. It's almost better!
Pasta Sauce
4 T. olive oil
1 small onion
3-4 cloves garlic, chopped
About 25 roma tomatoes
1 small can tomato paste
3-4 T. fresh parsley, chopped
2 T. fresh oregano, chopped
10 fresh basil leaves, chopped
1 1/2 t. salt
1/2 t. crushed red pepper
Remove the skins of the tomatoes by scoring the top of each tomato with and X. Add the tomatoes to a pot of simmering water for about 30 seconds. Transfer them to an ice bath. The skins should come right off. Super easy.
Saute the onions in olive oil. Add garlic. Add all other ingredients. Simmer on the stove for at least an hour, stirring occasionally. The tomatoes will break down as they cook. If you want it less chunky, you can use a potato masher once the sauce is done cooking. Another option would be an immersion blender. That will really blend everything together in a smooth sauce.
Cheaters Recipe:
4 T. olive oil
1 small onion
4 T. jarred chopped garlic
6 28oz. cans of diced tomatoes
2 small cans tomato paste
1 1/2 T. dried parsley
1 T. dried oregano
1 1/2 T. dried basil
1 1/2 t. salt
1/2 t. crushed red pepper
1/2 c. dry red wine, optional, for a nice rich flavor and for..why not?
Saute the onions in olive oil. Add garlic. Add all other ingredients, except wine. Simmer on the stove for at least an hour, more like two, stirring occasionally, to reduce the liquid so it is a thicker sauce. The tomatoes will break down as they cook. About 1/2 way through the simmer time, add the wine. Blend with an immersion blender to desired chunkiness
--------------------------------
Comments:
T = Tablespoon
t = teaspoon
Sunday, August 3, 2014
Frittata
Looking for a reason to pull out that cast iron skillet? Here is a good one….Frittata. A few basic ingredients along with a few customized add-ins and the possibilities are endless. This week I went to a local organic farm and got a dozen farm fresh eggs. The perfect beginning to this dish. For add-ins, I included a left over chipotle chicken sausage, grated parm and fresh chives from my herb garden.
Frittata
8 eggs
2 T. bread crumbs
1/2 c grated cheese of your choice
1/2 c fresh herbs of your choice
chopped meat or bacon is an optional add-in
Olive Oil for coating the pan
Mix the eggs, bread crumbs, cheese, herbs and meat if you so choose. Let it sit for 5 minutes.
In the meantime, turn on the broiler. Coat the bottom of the cast iron skillet with olive oil and heat on the stovetop on medium for 3 minutes or so to heat up the pan.
Add the egg mixture and cook it until you can peek under the egg to see that the bottom is firm and golden. Probably about 4-5 minutes.
Stick the whole skillet under the broiler for 3 to 5 minutes until the top is golden brown.
Serve with some lovely fruit like this for a yummy breakfast!
---------------------------------
Comments:
T = tablespoon
c = cup
Frittata
8 eggs
2 T. bread crumbs
1/2 c grated cheese of your choice
1/2 c fresh herbs of your choice
chopped meat or bacon is an optional add-in
Olive Oil for coating the pan
Mix the eggs, bread crumbs, cheese, herbs and meat if you so choose. Let it sit for 5 minutes.
In the meantime, turn on the broiler. Coat the bottom of the cast iron skillet with olive oil and heat on the stovetop on medium for 3 minutes or so to heat up the pan.
Add the egg mixture and cook it until you can peek under the egg to see that the bottom is firm and golden. Probably about 4-5 minutes.
Stick the whole skillet under the broiler for 3 to 5 minutes until the top is golden brown.
Serve with some lovely fruit like this for a yummy breakfast!
---------------------------------
Comments:
T = tablespoon
c = cup
Wednesday, July 23, 2014
Broccoli Slaw
Okay, so here is one that is probably not so good for you, but it does taste good and I want to keep it, so there you have it. It's perfect for summer picnics because there is no mayo!
You could probably add cold diced chicken if you wanted to make it more of a main meal.
Broccoli Slaw
2 3-oz bags of Oriental flavored ramen noodle soup, crushed
6 T. butter
1/4 c. slivered almonds
24 oz. of bagged broccoli slaw
1/4 c. sunflower seeds
chopped green onion for garnish
Dressing:
3/4 c. oil
1/4 c. brown or white sugar
1/4 c. apple cider vinegar
1 seasoning packet from the ramen noodles
Melt butter in a skillet. Add the crushed noodles and almonds and sauté on low-medium heat.
Whisk all of the dressing ingredients together in a small bowl.
Put the broccoli slaw in a large bowl and toss with the noodles, almonds and sunflower seeds. Pour the dressing over all and toss to coat. Garnish with the green onions.
-----------------------------
Comments:
T = Tablespoon
c = cup
You could probably add cold diced chicken if you wanted to make it more of a main meal.
Broccoli Slaw
2 3-oz bags of Oriental flavored ramen noodle soup, crushed
6 T. butter
1/4 c. slivered almonds
24 oz. of bagged broccoli slaw
1/4 c. sunflower seeds
chopped green onion for garnish
Dressing:
3/4 c. oil
1/4 c. brown or white sugar
1/4 c. apple cider vinegar
1 seasoning packet from the ramen noodles
Melt butter in a skillet. Add the crushed noodles and almonds and sauté on low-medium heat.
Whisk all of the dressing ingredients together in a small bowl.
Put the broccoli slaw in a large bowl and toss with the noodles, almonds and sunflower seeds. Pour the dressing over all and toss to coat. Garnish with the green onions.
-----------------------------
Comments:
T = Tablespoon
c = cup
One Pot Pasta
This is the perfect meal if you get home from a long day at work and don't feel like going to too much trouble for a home cooked meal. It is super easy and like the title says you only dirty one pot so clean up is also super easy.
Add in suggestion from the hubby: spicy italian sausage cut in thin slices diagonally. I will do this next time. Pinky swear.
Add in suggestion from the hubby: spicy italian sausage cut in thin slices diagonally. I will do this next time. Pinky swear.
NEWS UPDATE! Last time we made this I added 1/2 of a jar of leftover alfredo sauce when the pasta was resting. We also added the caprese chicken sausage. SO GOOD! DO THIS!
One Pot Pasta
16 oz. whole wheat pasta of your choice
1 28 oz can of diced tomatoes with liquid
1 medium sweet or mild onion cut in thin strips
1 1/2 to 2 T. minced garlic
1/4 to 1/2 T. red pepper flakes, depending on how hot you like it
1 T. oregano
5 1/2 c. vegetable broth
3 T. olive oil
10 - 12 leaves of basil, julienned
Freshly grated parmesan cheese for garnish
Salt and pepper to taste
In a stock pot, place pasta, tomatoes, onion and garlic. Add the broth, oregano, pepper flakes, and olive oil. Cover and bring to a boil. Reduce to a simmer and keep covered and cook for 10 - 15 minutes, stirring occasionally until most of the liquid has evaporated and the pasta is done.
Season with the salt and pepper. Add basil and stir. Garnish with the parmesan cheese.
-----------------------
T = Tablespoon
c = cup
One Pot Pasta
16 oz. whole wheat pasta of your choice
1 28 oz can of diced tomatoes with liquid
1 medium sweet or mild onion cut in thin strips
1 1/2 to 2 T. minced garlic
1/4 to 1/2 T. red pepper flakes, depending on how hot you like it
1 T. oregano
5 1/2 c. vegetable broth
3 T. olive oil
10 - 12 leaves of basil, julienned
Freshly grated parmesan cheese for garnish
Salt and pepper to taste
In a stock pot, place pasta, tomatoes, onion and garlic. Add the broth, oregano, pepper flakes, and olive oil. Cover and bring to a boil. Reduce to a simmer and keep covered and cook for 10 - 15 minutes, stirring occasionally until most of the liquid has evaporated and the pasta is done.
Season with the salt and pepper. Add basil and stir. Garnish with the parmesan cheese.
-----------------------
T = Tablespoon
c = cup
Saturday, July 5, 2014
Chicken Jalapeno Burgers
I got this recipe from OnceAMonthMeals.com when someone posted a link to Facebook. Jalapeño anything is hard to resist and I have been waiting for the right time to try it. Hello 4th of July! Perfectly spiced fireworks of flavor. I was surprised by the amount of onions and red pepper flakes in the list of ingredients, but I went with it anyway. These were POP-U-LAR. After all the ingredients were mixed, I was able to get 14 quarter pound burgers from this recipe. We polished off 10 of them at our gathering and I stuck the remaining 4 uncooked burgers between wax paper and in a freezer bag so we can enjoy them another time. Can't wait until that day!
Chicken Jalapeño Burgers
3 lbs. ground chicken
1 1/4 c. white onion, diced
1/2 c. fresh cilantro, chopped ( I didn't have enough in my garden, so I used a combo of cilantro and flat leaf parsley)
4 cloves garlic, minced
1 jalapeño pepper, diced ( I used a really good sized one but removed all the seeds and most of the ribs)
2 t. dried cumin
2 t. dried paprika
2 t. crushed red pepper flakes
Guacamole for topping
Using you hands, mix together all (EXCEPT the guacamole) in a bowl. Divide mixture into the portion size you prefer and form patties. Grill over medium high grill. Don't flip until they no longer stick to the grate. I am sure your grill master will know just how to do them.
Put the patty on a bun and top with a dollop of your favorite guacamole.
-------------------------------
Comments:
lbs = pounds
t = teaspoon
Chicken Jalapeño Burgers
3 lbs. ground chicken
1 1/4 c. white onion, diced
1/2 c. fresh cilantro, chopped ( I didn't have enough in my garden, so I used a combo of cilantro and flat leaf parsley)
4 cloves garlic, minced
1 jalapeño pepper, diced ( I used a really good sized one but removed all the seeds and most of the ribs)
2 t. dried cumin
2 t. dried paprika
2 t. crushed red pepper flakes
Guacamole for topping
Using you hands, mix together all (EXCEPT the guacamole) in a bowl. Divide mixture into the portion size you prefer and form patties. Grill over medium high grill. Don't flip until they no longer stick to the grate. I am sure your grill master will know just how to do them.
Put the patty on a bun and top with a dollop of your favorite guacamole.
-------------------------------
Comments:
lbs = pounds
t = teaspoon
Sunday, June 29, 2014
Rhubarb Bread
This Rhubarb Bread recipe came from a Norwegian cookbook my mom passed along to me. Glad she did! I modified the amount of rhubarb from the original and it was a big hit. I like that it makes 2 loaves--one to eat right away and one to put in the freezer. I don't have a picture right now because it didn't last long enough.
Rhubarb Bread
1 1/2 c. brown sugar, packed
2/3 c. oil
1 egg
1 c. sour milk
1 t. salt
1 t. baking soda
1 t. vanilla
2 1/2 c. flour
3 c. diced rhubarb
1/2 c. sugar
1 T. butter
Mix the brown sugar, oil, egg, milk, salt, baking soda, vanilla, and flour. Add rhubarb. Pour equally into 2 greased and floured bread pans.
Cream together the sugar and butter and sprinkle over the prepared loaves.
Bake at 350 degrees for 40 minutes.
---------------------------
Comments:
c = cup
t = teaspoon
T = tablespoon
If you don't have sour milk, never fear. Just subtract 1 T. from the amount of milk and add 1 T. vinegar in its place. Let it sit 5 minutes before adding to the mix.
Rhubarb Bread
1 1/2 c. brown sugar, packed
2/3 c. oil
1 egg
1 c. sour milk
1 t. salt
1 t. baking soda
1 t. vanilla
2 1/2 c. flour
3 c. diced rhubarb
1/2 c. sugar
1 T. butter
Mix the brown sugar, oil, egg, milk, salt, baking soda, vanilla, and flour. Add rhubarb. Pour equally into 2 greased and floured bread pans.
Cream together the sugar and butter and sprinkle over the prepared loaves.
Bake at 350 degrees for 40 minutes.
---------------------------
Comments:
c = cup
t = teaspoon
T = tablespoon
If you don't have sour milk, never fear. Just subtract 1 T. from the amount of milk and add 1 T. vinegar in its place. Let it sit 5 minutes before adding to the mix.
Monday, June 23, 2014
Baked Falafel Pitas with Yogurt Sauce
When we are at Epcot, I like to stop in Morocco for their falafel pitas. Eating this at home with my eyes closed while listening to the Illuminations pre-show soundtrack brings me right back there.
At least for a second. Then I come back to reality……
I made the mixture and the sauce and prepped the patties a few hours ahead of baking them and stored them in the fridge until I was ready to bake them and it turned out just fine.
With this recipe, we got 6 really generous sandwiches.
Baked Falafel Pitas with Yogurt Sauce
1 15 oz. can chickpeas, drained and rinsed
1/2 of a red onion, chopped
1 c packed fresh parsley and cilantro. You determine the ratio you like
1 egg
1/3 c panko, additional may be needed
2 t. ground cumin
1 1/2 t. ground coriander
3/4 t. fresh ground pepper
1/4 t. sea salt
1 garlic clove, chopped
pinch of cayenne pepper
1/3 c white whole wheat flour
3 whole, whole wheat pitas sliced in half to stuff the pocket
Sauce:
2 oz. feta cheese, crumbled
1 c. 2% plain greek yogurt
Juice of 1/2 a lemon
2 T. fresh parsley and cilantro combination
Garnishes:
Chopped romaine lettuce, sliced cucumber, red onion, sliced tomatoes
Preheat oven to 400 degrees. Line a large baking sheet with foil and spread a layer of olive oil on it.
In a food processor, combine the chickpeas, onion and parsley/cilantro combo. Pulse until roughly chopped. Add the egg, panko, cumin, coriander, garlic, cayenne, pepper and salt. Pulse until mixture forms a chunky puree. Transfer to a bowl. If the mixture seems to wet, add additional panko.
Sprinkle flour on a small plate. Scoop out 2 tablespoons chickpea mixture at a time and form into a balls. Press down each to make a thick patty.
Lightly flour both sides, shaking off excess and place on the baking sheet. Lightly spray the tops with cooking spray.
Bake until bottoms are brown, about 12 minutes. Flip patties and bake until other sides are golden, 7 minutes or so more.
Cool them to room temperature if you want a cold sandwich. I like them a bit warm, though.
Assemble the pita halves with 3 falafel patties, sauce, and garnishes.
--------------------------------------
Comments:
c = cup
t = teaspoon
T = tablespoon
I used Fage Greek yogurt and Feta that was pre-seasoned with mediterranean spices.
At least for a second. Then I come back to reality……
I made the mixture and the sauce and prepped the patties a few hours ahead of baking them and stored them in the fridge until I was ready to bake them and it turned out just fine.
With this recipe, we got 6 really generous sandwiches.
Baked Falafel Pitas with Yogurt Sauce
1 15 oz. can chickpeas, drained and rinsed
1/2 of a red onion, chopped
1 c packed fresh parsley and cilantro. You determine the ratio you like
1 egg
1/3 c panko, additional may be needed
2 t. ground cumin
1 1/2 t. ground coriander
3/4 t. fresh ground pepper
1/4 t. sea salt
1 garlic clove, chopped
pinch of cayenne pepper
1/3 c white whole wheat flour
3 whole, whole wheat pitas sliced in half to stuff the pocket
Sauce:
2 oz. feta cheese, crumbled
1 c. 2% plain greek yogurt
Juice of 1/2 a lemon
2 T. fresh parsley and cilantro combination
Garnishes:
Chopped romaine lettuce, sliced cucumber, red onion, sliced tomatoes
Preheat oven to 400 degrees. Line a large baking sheet with foil and spread a layer of olive oil on it.
In a food processor, combine the chickpeas, onion and parsley/cilantro combo. Pulse until roughly chopped. Add the egg, panko, cumin, coriander, garlic, cayenne, pepper and salt. Pulse until mixture forms a chunky puree. Transfer to a bowl. If the mixture seems to wet, add additional panko.
Sprinkle flour on a small plate. Scoop out 2 tablespoons chickpea mixture at a time and form into a balls. Press down each to make a thick patty.
Lightly flour both sides, shaking off excess and place on the baking sheet. Lightly spray the tops with cooking spray.
Bake until bottoms are brown, about 12 minutes. Flip patties and bake until other sides are golden, 7 minutes or so more.
Cool them to room temperature if you want a cold sandwich. I like them a bit warm, though.
Assemble the pita halves with 3 falafel patties, sauce, and garnishes.
--------------------------------------
Comments:
c = cup
t = teaspoon
T = tablespoon
I used Fage Greek yogurt and Feta that was pre-seasoned with mediterranean spices.
Tuesday, June 17, 2014
Chocolate Peanut Butter Granola Bars
Wow, these are good! If you ever had no-bake cookies, these taste a lot like those and you already know the potential of just how good these can be.
Chocolate Peanut Butter Granola Bars
2/3 c. honey
a generous 1/2 c creamy peanut butter
1/4 c. light brown sugar, packed
1/4 c unsweetened cocoa powder (I use a little less. 1/4 c. makes them really chocolatey)
1 1/2 t. vanilla
1/2 t. salt
2 c. quick oats
1 1/2 c. rice cereal (like Rice Krispies -- snap, crackle, POP!)
1/2 c. mini semi sweet chocolate chips, divided (I no longer use these--they just don't need them!)
Line an 8x8 pan with aluminum foil overhanging. Spray with cooking spray.
In a microwave safe bowl, combine the honey, peanut butter and brown sugar. Heat for 1 minute and stir. Heat another minute and stir.
Add vanilla, cocoa, and salt. Whisk to combine.
Stir in the oats. Add the rice cereal and carefully stir.
Add 1/2 of the chocolate chips and stir.
Turn the mixture into the prepared pan and press it down firmly with a spatula or use the tools God gave you--your hands.
Sprinkle the remaining chips and press them down into the bars. Cover with foil and but in the freezer for 1 hour or the fridge for 3 hours to set.
Once set, remove them from the pan by lifting out the foil. Remove the foil and cut them in granola bar size. I cut mine in 16--a very nice size!
Wrap them individually in plastic wrap and store up to a month in the cupboard, 2 months in the fridge, 6 months in the freezer. But, seriously….they'll never last more than a week, so it doesn't really matter!
--------------------------------------
Comments:
c = cup
t = teaspoon
I used Smuckers All Natural Peanut Butter, Trader Joe's Honey, and Quaker Oats.
I didn't have mini chips on hand so I just used the regular size.
Chocolate Peanut Butter Granola Bars
2/3 c. honey
a generous 1/2 c creamy peanut butter
1/4 c. light brown sugar, packed
1/4 c unsweetened cocoa powder (I use a little less. 1/4 c. makes them really chocolatey)
1 1/2 t. vanilla
1/2 t. salt
2 c. quick oats
1 1/2 c. rice cereal (like Rice Krispies -- snap, crackle, POP!)
1/2 c. mini semi sweet chocolate chips, divided (I no longer use these--they just don't need them!)
Line an 8x8 pan with aluminum foil overhanging. Spray with cooking spray.
In a microwave safe bowl, combine the honey, peanut butter and brown sugar. Heat for 1 minute and stir. Heat another minute and stir.
Add vanilla, cocoa, and salt. Whisk to combine.
Stir in the oats. Add the rice cereal and carefully stir.
Add 1/2 of the chocolate chips and stir.
Turn the mixture into the prepared pan and press it down firmly with a spatula or use the tools God gave you--your hands.
Sprinkle the remaining chips and press them down into the bars. Cover with foil and but in the freezer for 1 hour or the fridge for 3 hours to set.
Once set, remove them from the pan by lifting out the foil. Remove the foil and cut them in granola bar size. I cut mine in 16--a very nice size!
Wrap them individually in plastic wrap and store up to a month in the cupboard, 2 months in the fridge, 6 months in the freezer. But, seriously….they'll never last more than a week, so it doesn't really matter!
--------------------------------------
Comments:
c = cup
t = teaspoon
I used Smuckers All Natural Peanut Butter, Trader Joe's Honey, and Quaker Oats.
I didn't have mini chips on hand so I just used the regular size.
Sunday, June 15, 2014
Fresh Herb Garlic Bread
This may not be the healthiest option, but who doesn't love garlic bread? This is made with fresh herbs. Plus, when you make it yourself, you get to pick the kind of bread to use--one that you are happy with. All things considered, I bet you can make it right in your head.
There is enough in the recipe to cover a very large loaf. I used 8 large Torta rolls split and still had mix left over.
Fresh Herb Garlic Bread
6 cloves garlic
1/4 c. fresh oregano, chopped
1/4 c. flat leaf parsley, chopped
1/2 t salt
dash of pepper
1/2 c. olive oil
2 T butter
Loaf of bread, split in half lengthwise ( like Ciabatta, Italian, etc) or rolls (like Torta. They look like Ciabatta rolls to me.) Or any bread you're cool with, really.
In a food processor, mince garlic. Add the parsley, oregano, salt and pepper. Pulse a couple times.
Heat the olive oil and butter in a sauce pan. Add the garlic mix.
Spread the garlic oil mix over the bread.
You can put the halves together, wrap in tin foil and bake for 5 minutes at 350 degrees and then open the foil and bake another 5 minutes
OR
You can keep the halves open, sprinkle with freshly grated parmesan and bake at 350 for 5 minutes and broil for a couple minutes to finish them off. I chose option 2 for the picture above.
There is enough in the recipe to cover a very large loaf. I used 8 large Torta rolls split and still had mix left over.
Fresh Herb Garlic Bread
6 cloves garlic
1/4 c. fresh oregano, chopped
1/4 c. flat leaf parsley, chopped
1/2 t salt
dash of pepper
1/2 c. olive oil
2 T butter
Loaf of bread, split in half lengthwise ( like Ciabatta, Italian, etc) or rolls (like Torta. They look like Ciabatta rolls to me.) Or any bread you're cool with, really.
In a food processor, mince garlic. Add the parsley, oregano, salt and pepper. Pulse a couple times.
Heat the olive oil and butter in a sauce pan. Add the garlic mix.
Spread the garlic oil mix over the bread.
You can put the halves together, wrap in tin foil and bake for 5 minutes at 350 degrees and then open the foil and bake another 5 minutes
OR
You can keep the halves open, sprinkle with freshly grated parmesan and bake at 350 for 5 minutes and broil for a couple minutes to finish them off. I chose option 2 for the picture above.
Wednesday, June 11, 2014
Marinade for Flank Steak
It's grilling season….FINALLY! In honor of warmer weather, here is another marinade.
This is good if you have a taste for fajitas. Saute some colorful bell peppers and onion with olive oil and garlic. Pull out your whole wheat tortillas. Put the veggie mix and THINLY sliced flank steak on your tortilla with a dollop of sour cream and a bit of salsa. Take a bite, and another, and another.
Marinade for Flank Steak
1/2 c. pineapple juice
1/4 c. soy sauce
1/4 c. extra virgin olive oil
2 T. brown sugar
1 t. pepper
Combine all the ingredients and marinate the flank steak for 12-24 hours. Flank steak needs it. It's one of your tougher cuts.
---------------
Comments:
T = tablespoon
t = teaspoon
This is good if you have a taste for fajitas. Saute some colorful bell peppers and onion with olive oil and garlic. Pull out your whole wheat tortillas. Put the veggie mix and THINLY sliced flank steak on your tortilla with a dollop of sour cream and a bit of salsa. Take a bite, and another, and another.
Marinade for Flank Steak
1/2 c. pineapple juice
1/4 c. soy sauce
1/4 c. extra virgin olive oil
2 T. brown sugar
1 t. pepper
Combine all the ingredients and marinate the flank steak for 12-24 hours. Flank steak needs it. It's one of your tougher cuts.
---------------
Comments:
T = tablespoon
t = teaspoon
Monday, June 9, 2014
Spinach, Mushroom and Feta Breakfast
I found this online labelled as a 'crustless quiche'. I prefer to call it a breakfast casserole in a pie dish. Real men will like it more.
Fresh fruit on the side and freshly squeezed OJ would be delightful.
Spinach, Mushroom and Feta Breakfast
8 oz fresh mushrooms, sliced
1/2 t minced garlic
10 oz frozen spinach, water drained/pressed out
2 - 3 oz feta cheese, crumbled (I used a seasoned feta for extra pizzazz)
4 eggs
1 c milk
1/4 c grated parmesan
1/2 c shredded mozzarella
salt and pepper to taste
Sauté the mushrooms in a skillet coated with non-stick spray until the moisture is released and there is no more water in the pan. Add garlic and sauté 30 seconds more.
Spray a pie dish with non-stick spray. Spread the spinach in the bottom of the dish. Add the mushrooms and feta.
In a bowl, whisk the eggs. Add milk, parmesan and a sprinkle of pepper and whisk. Pour over the spinach, mushrooms and feta.
Sprinkle the mozzarella cheese over the top.
Bake at 350 degrees until solid in the center and golden brown on the top. Mine took about 30 minutes.
-------------------------
Comments:
c = cup
t = teaspoon
Fresh fruit on the side and freshly squeezed OJ would be delightful.
Spinach, Mushroom and Feta Breakfast
8 oz fresh mushrooms, sliced
1/2 t minced garlic
10 oz frozen spinach, water drained/pressed out
2 - 3 oz feta cheese, crumbled (I used a seasoned feta for extra pizzazz)
4 eggs
1 c milk
1/4 c grated parmesan
1/2 c shredded mozzarella
salt and pepper to taste
Sauté the mushrooms in a skillet coated with non-stick spray until the moisture is released and there is no more water in the pan. Add garlic and sauté 30 seconds more.
Spray a pie dish with non-stick spray. Spread the spinach in the bottom of the dish. Add the mushrooms and feta.
In a bowl, whisk the eggs. Add milk, parmesan and a sprinkle of pepper and whisk. Pour over the spinach, mushrooms and feta.
Sprinkle the mozzarella cheese over the top.
Bake at 350 degrees until solid in the center and golden brown on the top. Mine took about 30 minutes.
-------------------------
Comments:
c = cup
t = teaspoon
Monday, June 2, 2014
Lemon Dill Marinade for Salmon
I kinda feel like I am cheating on this one. It seems so obvious, but I am going to post it anyways because it just works. I am estimating on these measurements. I just add it until it 'looks right'.
Lemon Dill Marinade for Salmon
3-4 T. olive oil
Juice of 1/2 lemon
1 T. minced garlic
1-2 t. dill, depending on the size of the fillet
Salt and pepper
1 lemon, sliced
Combine olive oil and lemon juice. Brush over a large salmon fillet. Wild Caught Preferred!!!!
Coat with garlic
Shake with fresh ground pepper and salt
Pinch dill all over fillet.
Top fillet with sliced lemon.
Let salmon sit for a couple of hours.
This is really good grilled on a cedar plank. Make sure to soak the plank for several hours so you don't end up with an unexpected bonfire.
-------------------
Comments:
T = tablespoon
t = teaspoon
Use an organic lemon and wild caught salmon if you can
Lemon Dill Marinade for Salmon
3-4 T. olive oil
Juice of 1/2 lemon
1 T. minced garlic
1-2 t. dill, depending on the size of the fillet
Salt and pepper
1 lemon, sliced
Combine olive oil and lemon juice. Brush over a large salmon fillet. Wild Caught Preferred!!!!
Coat with garlic
Shake with fresh ground pepper and salt
Pinch dill all over fillet.
Top fillet with sliced lemon.
Let salmon sit for a couple of hours.
This is really good grilled on a cedar plank. Make sure to soak the plank for several hours so you don't end up with an unexpected bonfire.
-------------------
Comments:
T = tablespoon
t = teaspoon
Use an organic lemon and wild caught salmon if you can
Sunday, June 1, 2014
Tomatillo Pulled Chicken in the slow cooker
This crowd pleaser crockpot recipe was designed for sandwiches but works great as a filler in a tortilla, too. I got the recipe after a a friend brought it into work for a potluck. The office smelled great that morning!
We made this recently as a friday night kick off to our Memorial Day weekend.
Tomatillo Pulled Chicken
2 purchased roasted chickens, 2 - 2 1/4 lbs each
1 recipe for Tomatillo Garlic Sauce (below) or cheat like I did and by a jar of Tomatillo Salsa Verde
a good amount of pepper ( 1+ teaspoons perhaps?)
sprinkles of salt
Remove meat from chickens. Using two forks, pull the meat into shreds. Place chicken in a slow cooker and mix it with the tomatillo salsa, salt and pepper.
Cook until heated through, about 3-4 hours on low, 2 hours or so on high.
Serve on ciabatta rolls with toppings of your choice (cheese, red onion, lettuce, tomatoes) or use it in tortillas as a soft taco filler.
Optional Tomatillo Garlic Sauce
2 cans tomatillos, 11 oz each
1 c chopped onion
3/4 c loosely packed fresh cilantro
2 T lime juice
1 T oil
1 jalapeño, seeded and coarsely chopped
4 cloves garlic
1/2 t ground cumin
1/4 t salt
1/4 t ground pepper
Add all to a blender or food processor to blend until smooth.
-----------------------------------------------
Comments:
c = cup
T = tablespoon
t = teaspoon
We made this recently as a friday night kick off to our Memorial Day weekend.
Tomatillo Pulled Chicken
2 purchased roasted chickens, 2 - 2 1/4 lbs each
1 recipe for Tomatillo Garlic Sauce (below) or cheat like I did and by a jar of Tomatillo Salsa Verde
a good amount of pepper ( 1+ teaspoons perhaps?)
sprinkles of salt
Remove meat from chickens. Using two forks, pull the meat into shreds. Place chicken in a slow cooker and mix it with the tomatillo salsa, salt and pepper.
Cook until heated through, about 3-4 hours on low, 2 hours or so on high.
Serve on ciabatta rolls with toppings of your choice (cheese, red onion, lettuce, tomatoes) or use it in tortillas as a soft taco filler.
Optional Tomatillo Garlic Sauce
2 cans tomatillos, 11 oz each
1 c chopped onion
3/4 c loosely packed fresh cilantro
2 T lime juice
1 T oil
1 jalapeño, seeded and coarsely chopped
4 cloves garlic
1/2 t ground cumin
1/4 t salt
1/4 t ground pepper
Add all to a blender or food processor to blend until smooth.
-----------------------------------------------
Comments:
c = cup
T = tablespoon
t = teaspoon
Friday, May 30, 2014
Mandarin Orange Chicken
Chinese take-out you can do at home! Super yummy. I always double this recipe. It's just not enough otherwise.
Mandarin Orange Chicken
2 chicken breasts, cut in bite sized chunks
1/2 c flour (I used a combo of regular flour and almond flour)
1 t garlic powder
1 t onion powder
1/2 t salt
2 t orange peel
2 T olive oil
1/2 c sweet chili sauce (bottled or make your own!)
1/4 c fresh squeezed orange juice
1 T minced onion
1 t minced garlic
1 t ground ginger
1 can mandarin oranges, drained well
Mix together the flour, garlic powder, onion powder, salt and orange peel in a plastic bag or container. Toss the chicken pieces in the mix until they are fully coated.
In a large skillet, heat oil and add the coated chicken to brown on all sides.
In a small bowl, whisk together the chili sauce, orange juice, minced onion, minced garlic, and ground ginger.
Once the chicken has browned, pour the sauce over the top. Cover and cook for 5-6 minutes or until the chicken is cooked through. Stir once or twice to avoid sticking. (You can deglaze the pan with orange juice if necessary)
Once the chicken is cooked through, add the mandarin oranges and let warm over low heat for a few minutes.
Serve with rice and your choice of veggies.
----------------------------
Comments:
c = cup
t = teaspoon
T = tablespoon
Mandarin Orange Chicken
2 chicken breasts, cut in bite sized chunks
1/2 c flour (I used a combo of regular flour and almond flour)
1 t garlic powder
1 t onion powder
1/2 t salt
2 t orange peel
2 T olive oil
1/2 c sweet chili sauce (bottled or make your own!)
1/4 c fresh squeezed orange juice
1 T minced onion
1 t minced garlic
1 t ground ginger
1 can mandarin oranges, drained well
Mix together the flour, garlic powder, onion powder, salt and orange peel in a plastic bag or container. Toss the chicken pieces in the mix until they are fully coated.
In a large skillet, heat oil and add the coated chicken to brown on all sides.
In a small bowl, whisk together the chili sauce, orange juice, minced onion, minced garlic, and ground ginger.
Once the chicken has browned, pour the sauce over the top. Cover and cook for 5-6 minutes or until the chicken is cooked through. Stir once or twice to avoid sticking. (You can deglaze the pan with orange juice if necessary)
Once the chicken is cooked through, add the mandarin oranges and let warm over low heat for a few minutes.
Serve with rice and your choice of veggies.
----------------------------
Comments:
c = cup
t = teaspoon
T = tablespoon
Wednesday, May 28, 2014
Chile Rubbed Steak Fajitas
We served this for a crowd for Memorial Day weekend after finding the recipe in Cooking Light Mag. We doubled the recipe and had enough for 12+ guests.
I got requests to post the recipe, so here it is! It was just as good as a leftovers-lunch a couple days later.
Yes, there is a difference between chile powder and chipotle chile powder. Go buy the chipotle variety if you don't have it.
If you let the rub sit too long on the meat, it turns into more of a marinade because the sugar starts to dissolve. It's still great tasting--it just won't look quite the same on the outside.
The Refried Beans in the Slow Cooker recipe (See side panel for link in April 2014) and mexican rice would be great sides, of course.
Chile Rubbed Steak Fajitas
2 T brown sugar
2 t oil
1 t chipotle chile powder
1 t ground cumin
3/4 t salt
1 lb flat-iron or flank steak
whole wheat tortillas
Preheat grill to medium-high heat.
Combine brown sugar, oil, chipotle chile powder, cumin and salt in a small bowl. Rub the mixture evenly over the steak. Let it stand 10 minutes.
Place the steak on the grill and cook 4 minutes on each side or until desired doneness.. Let stand 10 minutes and cut it across the grain in very thin slices.
Serve on tortillas with sautéed or grilled green pepper, red pepper and onion.
Garnish with lime wedges, fresh cilantro, sour cream, guacamole, and a scant sprinkle of finely diced jalapeño if you want a pretty plate.
---------------------------
Comments:
T = tablespoon
t = teaspoon
I used flank steak in the picture above.
I got requests to post the recipe, so here it is! It was just as good as a leftovers-lunch a couple days later.
Yes, there is a difference between chile powder and chipotle chile powder. Go buy the chipotle variety if you don't have it.
If you let the rub sit too long on the meat, it turns into more of a marinade because the sugar starts to dissolve. It's still great tasting--it just won't look quite the same on the outside.
The Refried Beans in the Slow Cooker recipe (See side panel for link in April 2014) and mexican rice would be great sides, of course.
Chile Rubbed Steak Fajitas
2 T brown sugar
2 t oil
1 t chipotle chile powder
1 t ground cumin
3/4 t salt
1 lb flat-iron or flank steak
whole wheat tortillas
Preheat grill to medium-high heat.
Combine brown sugar, oil, chipotle chile powder, cumin and salt in a small bowl. Rub the mixture evenly over the steak. Let it stand 10 minutes.
Place the steak on the grill and cook 4 minutes on each side or until desired doneness.. Let stand 10 minutes and cut it across the grain in very thin slices.
Serve on tortillas with sautéed or grilled green pepper, red pepper and onion.
Garnish with lime wedges, fresh cilantro, sour cream, guacamole, and a scant sprinkle of finely diced jalapeño if you want a pretty plate.
---------------------------
Comments:
T = tablespoon
t = teaspoon
I used flank steak in the picture above.
Edamame Quinoa Salad
This bright and refreshing salad recipe is a variation from Better Homes and Garden Mag. We ate it as a main meal but would do well as a side salad, too. It is loaded with protein.
Edamame Quinoa Salad
1/2 c quinoa, rinsed and drained
1 c water
1 1/2 c frozen shelled edamame, thawed
1 c fresh or frozen corn, thawed
3/4 c cherry tomatoes, halved
1/4 c fresh cilantro, chopped
1/4 c fresh squeezed lime juice
2 1/2 T olive oil
Combine quinoa and water in small saucepan and bring to a boil. Reduce heat and cover to simmer 15 minutes or until water is absorbed. Remove from heat and set aside.
In a large bowl, combine edamame, corn, tomatoes and cilantro. Ad quinoa and toss. Add lime juice and olive oil. Toss to coat.
Season with salt and pepper to taste.
-------------------------------------------
Comments:
c = cup
T = tablespoon
I used Frozen shelled edamame from Trader Joe's, fresh cilantro from my herb garden and juice from organic limes.
Edamame Quinoa Salad
1/2 c quinoa, rinsed and drained
1 c water
1 1/2 c frozen shelled edamame, thawed
1 c fresh or frozen corn, thawed
3/4 c cherry tomatoes, halved
1/4 c fresh cilantro, chopped
1/4 c fresh squeezed lime juice
2 1/2 T olive oil
Combine quinoa and water in small saucepan and bring to a boil. Reduce heat and cover to simmer 15 minutes or until water is absorbed. Remove from heat and set aside.
In a large bowl, combine edamame, corn, tomatoes and cilantro. Ad quinoa and toss. Add lime juice and olive oil. Toss to coat.
Season with salt and pepper to taste.
-------------------------------------------
Comments:
c = cup
T = tablespoon
I used Frozen shelled edamame from Trader Joe's, fresh cilantro from my herb garden and juice from organic limes.
Tuesday, May 27, 2014
Italian Dressing and Marinade
This dressing isn't just for lettuce! I use it more often for other things, like shish-kabob marinade or in Black-eyed Pea Salsa.
Italian Dressing
1/2 c olive oil
1/4 c red wine vinegar
4 cloves garlic, minced
1 1/4 t dried Italian Seasoning
1/2 t salt
Whisk together.
I store mine in a jelly-sized mason jar. Just shake up and it's ready to go!
------------------------
Comments:
c = olive oil
t = teaspoon
I have used the Good Seasons dry italian dressing mix. I know. It's bad. I am going to look for an Italian Seasoning spice blend and try that instead!
Italian Dressing
1/2 c olive oil
1/4 c red wine vinegar
4 cloves garlic, minced
1 1/4 t dried Italian Seasoning
1/2 t salt
Whisk together.
I store mine in a jelly-sized mason jar. Just shake up and it's ready to go!
------------------------
Comments:
c = olive oil
t = teaspoon
I have used the Good Seasons dry italian dressing mix. I know. It's bad. I am going to look for an Italian Seasoning spice blend and try that instead!
Black-eyed Pea Salsa
We call this Dawn's salsa in our house because that is where I got the recipe, but I am pretty sure she got it from Pampered Chef. It's obviously meant to be served with tortilla chips, but it's good enough to eat alone as a salad. I admit it. I did it. And I would do it again.
Black-eyed Pea Salsa
1 can (15 oz) Southern-Style pre-seasoned black-eyed peas, drained and rinsed
1/2 c chopped green pepper
1/2 c chopped red pepper
1 jalapeño pepper, seeded and chopped
1/4 c sliced green onions with tops, sliced
1 T chopped fresh cilantro
1 garlic clove, pressed
1 c frozen whole kernel corn, thawed
1/3 c Italian Salad Dressing (or make your own like I did-see my Italian Dressing Recipe)
1/4 t hot sauce
Combine all ingredients and mix gently Refrigerate 1-2 hours to allow flavors to blend.
----------------------------
Comments:
c = cup
T = tablespoon
t = teaspoon
If you can't find the pre-seasoned southern style black eyed peas, you can use plain black eyed peas and extra seasoning.
If you don't want to use canned beans, you can use dried and prepare per the package.
Saturday, May 10, 2014
Hummus
Here is an appetizer or snack you can feel good about. Nothing fried here. Serve it with a generous assortment of veggies and nibble away. It is so good. And good for you.
Hummus
1/4 c. fresh lemon juice (1-2 lemons, depending on size)
1/4 c. tahini
1/2 clove minced garlic
2 T. extra virgin olive oil
3/4 t. salt
1/2 t. ground cumin
1 can chickpeas (garbanzo beans), drained and rinsed
2-3 T. water if necessary
dash of paprika and a drizzle of olive oil for garnish
Mix lemon juice and tahini in a food processor until smooth and creamy. Add the garlic, EVOO, salt, and cumin. Blend together.
Add 1/2 of the chickpeas and blend well. Add the other 1/2 and blend. If it is too thick, add a tablespoon or 2 of water to thin out. (I didn't have to do this, but see what you think)
Spoon it in a serving bowl and garnish with a sprinkle of paprika and a drizzle of olive oil.
-----------------------
Comments:
c = cup
T = tablespoon
t = teaspoon
Hummus
1/4 c. fresh lemon juice (1-2 lemons, depending on size)
1/4 c. tahini
1/2 clove minced garlic
2 T. extra virgin olive oil
3/4 t. salt
1/2 t. ground cumin
1 can chickpeas (garbanzo beans), drained and rinsed
2-3 T. water if necessary
dash of paprika and a drizzle of olive oil for garnish
Mix lemon juice and tahini in a food processor until smooth and creamy. Add the garlic, EVOO, salt, and cumin. Blend together.
Add 1/2 of the chickpeas and blend well. Add the other 1/2 and blend. If it is too thick, add a tablespoon or 2 of water to thin out. (I didn't have to do this, but see what you think)
Spoon it in a serving bowl and garnish with a sprinkle of paprika and a drizzle of olive oil.
-----------------------
Comments:
c = cup
T = tablespoon
t = teaspoon
Tuesday, May 6, 2014
Chicken or Beef Marinade
This is a great marinade if you are hosting a BBQ with a lot of people--or our regular Tall Grass Friday Night neighbor dinner :)
It makes enough to marinate about 15 steaks or chicken breasts. You pick the chicken or steak of your choice.
I know, some of these ingredients aren't considered 'clean' but my goal here is to try to capture my favorites and try to eat smarter. This falls more into the 'favorite' category.
Chicken or Beef Marinade
1/2 bottle of soy sauce
Large can of pineapple juice
1/4 c. red wine vinegar
1/2 bottle of worcestershire sauce
2 T. seasoned salt
1/8 - 1/4 c. sugar to sweeten, but you could maybe also use honey. I am going to try that next time! I'll edit this recipe if I do!
Combine all ingredients and marinate with meat for about 12 hours.
Recruit the best grill master you know. That would by my hubby. Followed by our neighbor Gary. I know where my loyalties are.
It makes enough to marinate about 15 steaks or chicken breasts. You pick the chicken or steak of your choice.
I know, some of these ingredients aren't considered 'clean' but my goal here is to try to capture my favorites and try to eat smarter. This falls more into the 'favorite' category.
Chicken or Beef Marinade
1/2 bottle of soy sauce
Large can of pineapple juice
1/4 c. red wine vinegar
1/2 bottle of worcestershire sauce
2 T. seasoned salt
1/8 - 1/4 c. sugar to sweeten, but you could maybe also use honey. I am going to try that next time! I'll edit this recipe if I do!
Combine all ingredients and marinate with meat for about 12 hours.
Recruit the best grill master you know. That would by my hubby. Followed by our neighbor Gary. I know where my loyalties are.
Monday, May 5, 2014
Banana Bread
I do like Banana Bread. I think the key to a moist banana bread is making sure you have enough bananas--ripe, squishy bananas. I also like the added nutmeg to this recipe. It's like you're getting a warm hug in every bite.
You'll see that I have ounces noted in this recipe. I use a measuring scale often. If you don't have a kitchen scale, think about getting one. I love mine!
I almost always make my banana bread with bananas that I have put in the freezer. When your bananas are overripe and you don't have time to eat them or make bread, simply peel them and throw them in a baggie in the freezer. When you want to make bread, just thaw them and use them in the recipe. When they thaw, there will be a lot of liquid. Don't worry--just weigh the juice with the bananas and toss them in the mix.
Banana Bread
1 stick butter
1/2 c. brown sugar
3/4 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1 t. vanilla
1/4 c. honey
2 eggs
12 oz really ripe banana, mashed (about 1 1/2 cups. usually 3-4 bananas)
2 C. whole wheat flour (8-10 oz)
Beat together the butter, brown sugar, baking soda, salt, cinnamon, nutmeg and vanilla.
Add honey, eggs and bananas and beat together
Add flour and mix slowly.
Pour in a greased bread pan and bake at 350 degrees for 50 minutes. Tent with tin foil and bake another 10-15 minutes until a toothpick comes out clean.
Cool for 10 minutes before removing from pan.
----------------------
Comments:
c = cup
t = teaspoon
You'll see that I have ounces noted in this recipe. I use a measuring scale often. If you don't have a kitchen scale, think about getting one. I love mine!
I almost always make my banana bread with bananas that I have put in the freezer. When your bananas are overripe and you don't have time to eat them or make bread, simply peel them and throw them in a baggie in the freezer. When you want to make bread, just thaw them and use them in the recipe. When they thaw, there will be a lot of liquid. Don't worry--just weigh the juice with the bananas and toss them in the mix.
Banana Bread
1 stick butter
1/2 c. brown sugar
3/4 t. baking soda
1/2 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1 t. vanilla
1/4 c. honey
2 eggs
12 oz really ripe banana, mashed (about 1 1/2 cups. usually 3-4 bananas)
2 C. whole wheat flour (8-10 oz)
Beat together the butter, brown sugar, baking soda, salt, cinnamon, nutmeg and vanilla.
Add honey, eggs and bananas and beat together
Add flour and mix slowly.
Pour in a greased bread pan and bake at 350 degrees for 50 minutes. Tent with tin foil and bake another 10-15 minutes until a toothpick comes out clean.
Cool for 10 minutes before removing from pan.
----------------------
Comments:
c = cup
t = teaspoon
Thursday, May 1, 2014
Baked 'Fried' Chicken
The great thing about fried chicken is that crunchy coating, am I right? This is yummy without all the oil from frying. The hot sauce gives it just the right amount of 'mmmmmmm.' You don't need to lick your fingers with this one, though, 'cuz it's not greasy!
Baked 'Fried' Chicken
1/2 c milk mixed with 1/2 T. lemon juice (or vinegar)
1 1/2 T. dijon mustard
2 cloves minced garlic
2 t. hot sauce
2 lb. boneless, skinless chicken breasts. (I cut mine in tenders-size)
1/2 c whole wheat flour
1 1/2 t. paprika
1 t. dried thyme
1 t. baking powder
1/8 t. salt
fresh ground pepper to taste
Whisk together milk/lemon juice, mustard, garlic and hot sauce. Add chicken, tossing so it is covered with mixture on all sides. Cover and store in fridge for at least 30 minutes. 8 hours max.
Line a baking pan with foil. Coat a wire rack with olive oil cooking spray.
Mix the flour, paprika, thyme, baking powder, salt and pepper in a sealable container big enough to toss the chicken.
Add the chicken in small batches in the sealable container and toss to coat. Repeat until all is tossed and happy.
Place the chicken on the rack and spray the chicken with cooking spray.
Cook at 425 degrees until the chicken is cooked through. That is probably about 35 minutes for tenders and 45-50 for breasts.
---------------------
c = cup
T = tablespoon
t = teaspoon
Baked 'Fried' Chicken
1/2 c milk mixed with 1/2 T. lemon juice (or vinegar)
1 1/2 T. dijon mustard
2 cloves minced garlic
2 t. hot sauce
2 lb. boneless, skinless chicken breasts. (I cut mine in tenders-size)
1/2 c whole wheat flour
1 1/2 t. paprika
1 t. dried thyme
1 t. baking powder
1/8 t. salt
fresh ground pepper to taste
Whisk together milk/lemon juice, mustard, garlic and hot sauce. Add chicken, tossing so it is covered with mixture on all sides. Cover and store in fridge for at least 30 minutes. 8 hours max.
Line a baking pan with foil. Coat a wire rack with olive oil cooking spray.
Mix the flour, paprika, thyme, baking powder, salt and pepper in a sealable container big enough to toss the chicken.
Add the chicken in small batches in the sealable container and toss to coat. Repeat until all is tossed and happy.
Place the chicken on the rack and spray the chicken with cooking spray.
Cook at 425 degrees until the chicken is cooked through. That is probably about 35 minutes for tenders and 45-50 for breasts.
---------------------
c = cup
T = tablespoon
t = teaspoon
Wednesday, April 30, 2014
Berry Balsamic Salad Dressing
We have an active neighborhood. We gather together with four other families almost every friday night for drinks, dinner and fellowship. This seems to be a diminishing form of interaction, but we are lucky. Tall Grass Friday Nights.
We're pretty sure that my son has documented some of the funny things that have been said around the table. We're also pretty sure many of them are not appropriate for all ages. (He's in college, so it's cool.)
I made this dressing to go on a salad of mixed greens (50% greens 50% spinach, organic), red onion, strawberries and raspberries. You could also add feta if you like!
Berry Balsamic Salad Dressing
1 t. Berry Sauce (See the Berry Sauce recipe already posted)
1 T. balsamic vinegar (I used strawberry balsamic from our local olive oil emporium)
3 T. extra virgin olive oil
salt and pepper to taste
------------------------------
Comments:
t = teaspoon
T = tablespoon
1 T. balsamic vinegar (I used strawberry balsamic from our local olive oil emporium)
3 T. extra virgin olive oil
salt and pepper to taste
------------------------------
Comments:
t = teaspoon
T = tablespoon
Monday, April 28, 2014
Whole Wheat Cheddar Snack Crackers
Making your own 'Cheez-It' or Goldfish type crackers seems silly doesn't it? There are 18 ingredients listed for their White Cheddar variety, including MSG and artificial flavors. So not necessary! This recipe has FIVE ingredients--yep--five.
And the flavor is unmistakably Cheez-It-y.
My daughter and her boyfriend said they were better tasting than the box alternative. I am sure they weren't saying that to make me feel good.
It does take longer to make than just opening a box. You got me there. But this is a 2 stage recipe, with each stage justing taking several minutes. You can do it. I know you can.
Whole Wheat Cheddar Snack Crackers
1 c. whole wheat flour
3/4 t. salt
1/2 t. pepper
4 T. cold unsalted butter, cut in small chunks
8 oz. grated cheddar cheese (I shredded a block of white cheddar to avoid the added orange coloring. Don't use the bagged cheese if you can avoid it!)
3-4 T. water
Combine flour, salt and pepper in a food processor.
Add cold butter and pulse until it is coarse and grainy.
Add the cheese a bit at a time and pulse again until coarse and grainy.
Add the water one tablespoon at a time and mix until it forms into a ball. It will take about a minute or so.
Remove the dough from the processor, wrap in plastic and refrigerate for at least 30 minutes. You can even wait until the next day if you want to!
Put the dough between layers of wax paper and roll it out until it is 1/8 of an inch thick. (I divided the dough into 3 parts and rolled in smaller batches.)
Cut in squares, triangles, or use a little cookie cutter to make fancy shapes. (A pizza cutter works great!)
Bake at 350 degrees on a cookie sheet lined with parchment paper for 10-15 minutes. (Mine took about 12 minutes but of course it depends on your oven)
-------------------------
Comments:
c = cup
T = Tablespoon
t = teaspoon
Specific ingredients I used:
King Arthur 100% whole wheat flour
unsalted organic butter
sea salt
You can use regular flour if you really want to. It will still work.
Ditto for orange cheese if you want to mimic the color of your box snack.
Try to stick to 1/8 of an inch in thickness. Thicker crackers will be more doughy. If you want them more 'bread-like' go for it, but I would still stick to under 1/4 inch for that as well. They do puff up!
And the flavor is unmistakably Cheez-It-y.
My daughter and her boyfriend said they were better tasting than the box alternative. I am sure they weren't saying that to make me feel good.
It does take longer to make than just opening a box. You got me there. But this is a 2 stage recipe, with each stage justing taking several minutes. You can do it. I know you can.
Whole Wheat Cheddar Snack Crackers
1 c. whole wheat flour
3/4 t. salt
1/2 t. pepper
4 T. cold unsalted butter, cut in small chunks
8 oz. grated cheddar cheese (I shredded a block of white cheddar to avoid the added orange coloring. Don't use the bagged cheese if you can avoid it!)
3-4 T. water
Combine flour, salt and pepper in a food processor.
Add cold butter and pulse until it is coarse and grainy.
Add the cheese a bit at a time and pulse again until coarse and grainy.
Add the water one tablespoon at a time and mix until it forms into a ball. It will take about a minute or so.
Remove the dough from the processor, wrap in plastic and refrigerate for at least 30 minutes. You can even wait until the next day if you want to!
Put the dough between layers of wax paper and roll it out until it is 1/8 of an inch thick. (I divided the dough into 3 parts and rolled in smaller batches.)
Cut in squares, triangles, or use a little cookie cutter to make fancy shapes. (A pizza cutter works great!)
Bake at 350 degrees on a cookie sheet lined with parchment paper for 10-15 minutes. (Mine took about 12 minutes but of course it depends on your oven)
-------------------------
Comments:
c = cup
T = Tablespoon
t = teaspoon
Specific ingredients I used:
King Arthur 100% whole wheat flour
unsalted organic butter
sea salt
You can use regular flour if you really want to. It will still work.
Ditto for orange cheese if you want to mimic the color of your box snack.
Try to stick to 1/8 of an inch in thickness. Thicker crackers will be more doughy. If you want them more 'bread-like' go for it, but I would still stick to under 1/4 inch for that as well. They do puff up!
Friday, April 25, 2014
Bread -- Bread Machine/Oven
Even after I posted the 'Whole Wheat Bread -- Bread Machine' recipe, I continued to experiment to find just the right one. And by golly, I think I found the right method to the madness. This original recipe came from Taste Of Home and was tweaked a bit by my Facebook friend Mandie. I must say, she came up with a winner.
Like I said in my other bread post, the Whole Wheat Bread was a dense bread. And, I admitted that sometimes I just like a squishy bread. Plus, the slices in the bread machine were just soooo tall once it was done!
I know using a bread flour/wheat flour blend isn't as good as 100% whole wheat, but it's just so tasty. And with that super short ingredient list, it is still way better than the store bought breads. So, I feel good about it.
I know using a bread flour/wheat flour blend isn't as good as 100% whole wheat, but it's just so tasty. And with that super short ingredient list, it is still way better than the store bought breads. So, I feel good about it.
Using the bread machine to mix and raise the dough and the oven to bake it is pure genius. I'm gonna stick with this one for a good long while. Added bonus--this makes TWO loaves! As long as your bread machine can handle the amounts, of course. If not, be flexible, grab your calculator and adjust the amounts. No 'knead' to fret.
Bread -- Bread Machine and Oven Combo
3 c. bread flour (or 15 oz. by weight)
1 1/2 c. whole wheat flour (or 8 oz by weight)
2 1/4 t. salt
3 T. oil (I use a walnut oil or coconut oil heated to liquid form)
1/4 c. honey
2 eggs, slightly beaten
3/4 c wam milk
3/4 c. warm water
1 T + a bit less than 1/2 t. dry active yeast
Use your bread machine dough settings to mix and rise.
Once this is done, remove it from the bread machine and split it in 2 equal portions. Punch each down a bit. Place each 1/2 in it's own greased bread pan. Let it rise in a warm place for another 30 minutes or so. Maybe a bit longer. You be the judge.
Bake at 350 degrees for 28 minutes.
---------------------------
Comments:
c = cup
t = teaspoon
T = tablespoon
I use King Arthur flours.
I use King Arthur flours.
Thursday, April 24, 2014
Spinach and Orzo Salad
I brought this salad to my mom and dad's for Easter dinner. It's definitely enough to feed a crowd--12 at least if it is part of a larger meal. And really. Who doesn't have a large meal for a holiday. It's just the way it is.
We had plenty of leftovers for people to take home. It's good! I even had some of the leftovers for lunch the next day.
Now it is gone. (Insert sad face here)
Now it is gone. (Insert sad face here)
Spinach and Orzo Salad
1 lb orzo pasta
10 oz. baby spinach leaves, chopped
8 oz. crumbled feta cheese
1/2 red onion, finely chopped
3/4 c. pine nuts
1/2 t. dried basil
1/4 t. ground pepper
a bit shy of 1/2 c olive oil
a bit shy of 1/2 c. balsamic vinegar
Cook pasta for 9 minutes, until al dente. Drain and rinse.
Mix together orzo, spinach, feta, red onion, pine nuts, basil, and pepper.
Toss with olive oil and balsamic.
Refrigerate and serve cold.
-----------------------------
Comments:
c = cup
t = teaspoon
Use a really good olive oil and vinegar if you can!
Wednesday, April 23, 2014
Balsamic Cauliflower
If your house is like mine, people have a tendency to turn up their noses at cauliflower.
I found this recipe for Cauliflower 'wings' on several sites. We tried it and it was really tasty. I'm torn, though, over its billing. I am just not sure I would call it an appetizer. It seems more like a side dish to me. With what? Hmmm…I see this with a grilled chicken breast or salmon, perhaps.
I did alter the recipe a bit to accommodate whole wheat flour.
Balsamic Cauliflower
1 large head of cauliflower, trimmed to smaller 'nuggets'
1/2 c whole wheat flour
3/4 c. milk
1/4 c. balsamic vinegar
1/4 c. honey
2 T. soy sauce ( or maple syrup if gluten free)
1 glove crushed garlic
1 t. salt
1 t. fresh rosemary, minced
fresh cracked pepper to taste
Preheat oven to 450 degrees.
Mix balsamic, honey, soy, garlic, rosemary, salt and pepper. Set aside.
Whisk together flour and milk.
Coat cauliflower in flour and milk batter.
Bake 15-20 minutes.
Pour balsamic mix over cauliflower. Bake 5 more minutes. Flip cauliflower and bake another 5 minutes.
The end!
--------------------------
Comments:
c = cup
t = teaspoon
T = tablespoon
I found this recipe for Cauliflower 'wings' on several sites. We tried it and it was really tasty. I'm torn, though, over its billing. I am just not sure I would call it an appetizer. It seems more like a side dish to me. With what? Hmmm…I see this with a grilled chicken breast or salmon, perhaps.
I did alter the recipe a bit to accommodate whole wheat flour.
Balsamic Cauliflower
1 large head of cauliflower, trimmed to smaller 'nuggets'
1/2 c whole wheat flour
3/4 c. milk
1/4 c. balsamic vinegar
1/4 c. honey
2 T. soy sauce ( or maple syrup if gluten free)
1 glove crushed garlic
1 t. salt
1 t. fresh rosemary, minced
fresh cracked pepper to taste
Preheat oven to 450 degrees.
Mix balsamic, honey, soy, garlic, rosemary, salt and pepper. Set aside.
Whisk together flour and milk.
Coat cauliflower in flour and milk batter.
Bake 15-20 minutes.
Pour balsamic mix over cauliflower. Bake 5 more minutes. Flip cauliflower and bake another 5 minutes.
The end!
--------------------------
Comments:
c = cup
t = teaspoon
T = tablespoon
Tuesday, April 22, 2014
Bean, Veggie, and Meat Tacos
I threw this together for dinner using some leftover pork roast, tortillas, fresh cilantro and a lime that I needed to use up. I just pulled together extra ingredients from the pantry and freezer. Turned out pretty good! Colorful, too!
If you left the pork out, I think it would make an excellent salsa, as well. These are estimates on the amounts I used.
Bean Veggie and Meat Tacos
1 can Trader Joe's Diced Fire Roasted Organic Tomatoes with Green Chiles
1 can Trader Joe's Organic Red Kidney Beans (black beans would be better for a salsa, but I didn't have any of those on hand)
3 green onions chopped. (Or some red onion instead. That would be lovely)
2/3 c frozen corn
1 1/2 c frozen green, red, yellow pepper blend, chopped
1 T. chopped garlic
Juice of one lime
1 T olive oil
1 c. leftover pork, steak, or chicken
1/4 c fresh cilantro, chopped
Tortillas
Sour cream and grated cheese to garnish
Warm everything in a sauté pan. Top with cilantro. Spoon on to a tortilla.
-----------------------------
Comments:
c = cup
t = teaspoon
T = tablespoon
If you left the pork out, I think it would make an excellent salsa, as well. These are estimates on the amounts I used.
Bean Veggie and Meat Tacos
1 can Trader Joe's Diced Fire Roasted Organic Tomatoes with Green Chiles
1 can Trader Joe's Organic Red Kidney Beans (black beans would be better for a salsa, but I didn't have any of those on hand)
3 green onions chopped. (Or some red onion instead. That would be lovely)
2/3 c frozen corn
1 1/2 c frozen green, red, yellow pepper blend, chopped
1 T. chopped garlic
Juice of one lime
1 T olive oil
1 c. leftover pork, steak, or chicken
1/4 c fresh cilantro, chopped
Tortillas
Sour cream and grated cheese to garnish
Warm everything in a sauté pan. Top with cilantro. Spoon on to a tortilla.
-----------------------------
Comments:
c = cup
t = teaspoon
T = tablespoon
Monday, April 21, 2014
Grilled Peel and Eat Shrimp
If you don't mind getting a little messy, this is finger licking good. Extra napkins required.
There isn't an exact science to these amounts, so these are my estimates. I really just pour or add until it 'looks right'. I do give it a little taste before adding the shrimp just to be sure.
Grilled Peel and Eat Shrimp
30-40 medium shell-on shrimp. Less if you have large shrimp
1/4 c. extra virgin olive oil
1 t. chili powder
1/4 t. black pepper
Juice from 2 small limes
1/2 t. salt
Believe it or not, this really isn't all that spicy. I like it with a bit more heat. If you agree, add a bit of cayenne pepper or red pepper flakes. I did this the second time I made it (picture above) and it was just right.
Combine all of the marinade ingredients in a bowl, glass storage dish with a lid, baggie, or whatever you prefer.
Add the shrimp and marinate in the fridge for about 2 hours.
Remove the shrimp from the marinade and put them in a grill 'cage'. It would be a shame to lose one of these little beauties between the grates on the grill.
Grill for 2 minutes per side.
Don't have a grill or just don't feel like using it? Bake these in the oven instead at 450 degrees for about 8-10 minutes until pink and done.
Peel….Eat….Enjoy.
------------------------------
Comments:
c = cup
t = teaspoon
There isn't an exact science to these amounts, so these are my estimates. I really just pour or add until it 'looks right'. I do give it a little taste before adding the shrimp just to be sure.
Grilled Peel and Eat Shrimp
30-40 medium shell-on shrimp. Less if you have large shrimp
1/4 c. extra virgin olive oil
1 t. chili powder
1/4 t. black pepper
Juice from 2 small limes
1/2 t. salt
Believe it or not, this really isn't all that spicy. I like it with a bit more heat. If you agree, add a bit of cayenne pepper or red pepper flakes. I did this the second time I made it (picture above) and it was just right.
Combine all of the marinade ingredients in a bowl, glass storage dish with a lid, baggie, or whatever you prefer.
Add the shrimp and marinate in the fridge for about 2 hours.
Remove the shrimp from the marinade and put them in a grill 'cage'. It would be a shame to lose one of these little beauties between the grates on the grill.
Grill for 2 minutes per side.
Don't have a grill or just don't feel like using it? Bake these in the oven instead at 450 degrees for about 8-10 minutes until pink and done.
Peel….Eat….Enjoy.
------------------------------
Comments:
c = cup
t = teaspoon
Wednesday, April 16, 2014
Shrimp 'Pad Thai'
This dish is a total fraud. In a good way. It is so much healthier than real pad thai since it fools you with broccoli slaw instead of using noodles. For something this tasty, I'll gladly look the other way.
The first time I made this, the hubby could NOT get enough of this. It received an A+ grade. (In all honesty, my shrimp-averse daughter did not give this an A+ grade. She prefers the Pan Asian Noodles and said this was too peanut buttery. Ummmm….no.) You could substitute chicken for those in her court.
Shrimp 'Pad Thai'
1/2 - 1 lb. shrimp
2 T. coconut oil
1 T. minced garlic
1/4 c coconut milk
Juice of 2 limes
12 oz. bag of broccoli slaw
2-3 T. soy sauce
2-3 T. apple cider vinegar
1 T. peanut butter (I've also subbed PB2 powder, like 4-5 T. cuz I like PB flavor!)
Chopped cilantro and green onion for garnish
In a wok or large pan, cook shrimp in the coconut oil with a splash of coconut milk.
Add the soy sauce, lime juice, vinegar and garlic.
Add the slaw and coconut milk and cook it until it is soft but still a bit crunchy.
Stir in the peanut butter.
Garnish with cilantro and green onion.
Add a dash of siracha chili sauce for a kick.
--------------------------
Comments:
c = cup
T = Tablespoon
t = teaspoon
The first time I made this, the hubby could NOT get enough of this. It received an A+ grade. (In all honesty, my shrimp-averse daughter did not give this an A+ grade. She prefers the Pan Asian Noodles and said this was too peanut buttery. Ummmm….no.) You could substitute chicken for those in her court.
Shrimp 'Pad Thai'
1/2 - 1 lb. shrimp
2 T. coconut oil
1 T. minced garlic
1/4 c coconut milk
Juice of 2 limes
12 oz. bag of broccoli slaw
2-3 T. soy sauce
2-3 T. apple cider vinegar
1 T. peanut butter (I've also subbed PB2 powder, like 4-5 T. cuz I like PB flavor!)
Chopped cilantro and green onion for garnish
In a wok or large pan, cook shrimp in the coconut oil with a splash of coconut milk.
Add the soy sauce, lime juice, vinegar and garlic.
Add the slaw and coconut milk and cook it until it is soft but still a bit crunchy.
Stir in the peanut butter.
Garnish with cilantro and green onion.
Add a dash of siracha chili sauce for a kick.
--------------------------
Comments:
c = cup
T = Tablespoon
t = teaspoon
- This recipe was inspired by Clean Eating magazine. It called for light coconut milk but I couldn't find that at Trader Joe's so I went all out with the regular coconut milk. I know….life on the edge.
- I used Trader Joe's Organic Virgin Coconut Oil and an all-natural peanut butter.
Tuesday, April 15, 2014
Slow Cooker Wild Rice, Mushroom and Chicken Soup
This is just what I need on a chilly, rainy day. I would even eat it if the sun was out. It's what any upstanding person with strong Minnesota ties would do. If Ole and Lena read this, I know they would agree.
No need to cook the rice ahead of time. Surprised? Me, too. I guess if you did, it might get kind of gummy by then end.
Of equal surprise--no need to cook the chicken ahead of time either! How great is that?
Slow Cooker Wild Rice, Mushroom and Chicken Soup
1/2 medium red onion, chopped
1 large carrot, chopped
3 ribs celery, chopped
8 oz mushrooms, chopped
5 cloves garlic, minced
1 c. wild rice -- Minnesota Wild Rice, of course
1 lb. chicken breast cut in chunks of 1 inch or smaller
1 1/2 t. salt
1 t. pepper
3/4 t. sage
3/4 t. thyme
3/4 t. sage
3/4 t. thyme
8-10 c. chicken broth
1 to 1-1/2 c. heavy cream
Put the onion, carrot, celery, mushrooms, garlic, rice, raw chicken (gasp!), sage, thyme, salt, and pepper in the slow cooker. Add the broth. Cook 6-7 hours. Stir in the heavy cream at the end.
---------------------------------
Comments:
c = cup
T = Tablespoon
t = teaspoon
Sunday, April 13, 2014
Zucchini Parmesan Logs
This is one awesome side dish and you can feel really good about eating them. Sure, there is cheese but it's minimal. Everything is better with cheese. Everything.
I did NOT use the green container of grated parmesan. C'mon, you know the one I am talking about. I grated my own fresh parmesan. I am not sure what it would taste like using the store bought canned stuff containing powdered cellulose to prevent caking. But I can't imagine it would be all that good.
I did NOT use the green container of grated parmesan. C'mon, you know the one I am talking about. I grated my own fresh parmesan. I am not sure what it would taste like using the store bought canned stuff containing powdered cellulose to prevent caking. But I can't imagine it would be all that good.
Zucchini Parmesan Logs
4 medium zucchini, cut lengthwise
1/2 c fresh parmesan, grated
1 - 2 T. fresh rosemary and thyme, minced
salt and pepper
Preheat the oven 350 degrees.
Lightly brush both sides of the zucchini logs with extra virgin olive oil and lay them on a foil lined baking sheet.
Mix the cheese, herbs, salt and pepper and sprinkle them over the 8 zucchini logs.
Bake 15 minutes. Broil for 3-5 minutes more until the cheese is crispy and browned to give them that 'I've gotta have that now' look.
-------------------------
Comments:
c = cup
T = Tablespoon
I didn't have fresh rosemary or thyme so I used dry. My rosemary was still in the 'little needle' form, so I just threw it into my coffee grinder to grind it a bit. Worked great!
Greens Caprese Style
Caprese Salad. So simple but so good. The italians know what they are doing. Tomato. Fresh Mozzarella. Basil. Drizzle of olive oil and a pinch of sea salt, if you prefer. Easy as that. It also happens to have the same bright colors as the Italian Flag. Coincidence?
Here is a variation I threw together to mimic those fab flavors. You decide the amounts based on how many will be at your table.
 |
| Undressed |
 |
| Dressed and Ready! |
Greens Caprese Style
Mixed greens of your choice (adding some torn basil leaves would be great if you have them)
Diced fresh mozzarella
Diced tomato
Drizzle with olive oil and balsamic vinegar. Use the best oil and vinegar you have!
Salt and pepper to taste.
----------------------------------
Comments:
- I used an organic 50/50 blend of mixed greens and spinach in the above pic
- I used organic grape tomatoes in this one but vine-ripe tomatoes would be awesome
- Instead of salt and pepper, I love a blend called Seasonello. It is made by Caber in Italy but I am lucky enough to have a couple of places locally that carry it. It is sea salt, rosemary, garlic, sage and pepper.
- If I don't use that, I go with fresh ground pepper and coarse sea salt.
Thursday, April 10, 2014
Ice Cream
I scream, you scream, we all scream for ice cream!
No, this is definitely not diet food, but if you absolutely have to have ice cream, you might as well make it yourself so you know exactly what is in it! Portion control is the key here. Use the smallest dish you have to fool yourself into thinking you're eating more than you really are.
I used to make the kind of ice cream where you cook the eggs into a custard as the base, but this one uses raw eggs instead. It is super fast and easy. It takes less then 10 minutes to mix up and about 30 minutes to churn.
Plus, it is stress free! No more anxiety over the custard turning into scrambled eggs. No more straining before it goes into the machine. No more waiting several hours for the custard to chill in the fridge before adding it to the machine. We're talking almost instant gratification here, people.
If you are squeamish about using raw eggs, buy the pasteurized ones. I found antibiotic and hormone free pasteurized eggs at my grocery store. Your grocery store probably has them too.
Use the best vanilla you can afford. You'll be glad you did!
Gotta give credit where credit is due--Big thanks to the in-laws for sharing this recipe with me.
Ice Cream
2 c. heavy whipping cream
1 c. half and half
3/4 c sugar
2 eggs
1 T. vanilla
Beat the eggs for 2 minutes. Add the sugar, whipping cream, half and half, and vanilla. Beat together.
Pour into your ice cream maker and churn for 25-30 minutes or until thickened.
Spoon the soft serve ice cream into a freezer safe container to freeze further.
There are sooooo many different add-ins you can do with this! Here are a few really awesome variations to vanilla:
- Peanut Butter: Add 1/2 to 3/4 c peanut butter (I use Smucker's All-Natural) Eat it plain or see the Berry Sauce recipe from April 2014 to top your PB ice cream. It tastes like a PB&J! Yum Yum Yum!
- Candy Creation: Add a chopped candy bar (freeze it first and add it the last 5 minutes of churn)
- Chocolate: Add 3/4 c. cocoa powder
- Strawberry: Puree 16 oz fresh berries, 2 T lemon juice and 1/4 t salt in a blender. Add to mix before churning. Because this uses so many berries, the ice cream will be lighter and fluffier that the other varieties
- Peppermint: 2 t. peppermint extract. Add a crushed candy cane the last 5 minute. Naughty but nice.
- Strawberry:
----------------------------------
Comments:
I use a Cuisinart Ice Cream maker
I use organic cream, half and half, and eggs
c = cup
T = Tablespoon
t = teaspoon
t = teaspoon
Wednesday, April 9, 2014
Coconut Chicken Satay
Attention peanut butter lovers--This one is for you!
We had quite a bit of sauce left over, so I've increased the amount of chicken called for in the original recipe. Less leftover wasted sauce = more deliciousness.
Be sure to soak the wood skewers for a several hours. The local fire department doesn't have time to join you for dinner.
Coconut Chicken Satay
20-24 wooden skewers
2 pounds chicken breasts
1/2 c. peanut butter
1/2 c. unsweetened whole coconut milk
1 1/2 T. fresh squeezed lime juice
1 T. rice wine vinegar
1 T. honey
3 cloves garlic
1/2 jalapeño
1/8 t. chili powder
1/3 c. coconut, lightly toasted in toaster oven or in a pan on the stove
Preheat the broiler and cut the chicken into strips. Thread the chicken on the skewers and place them on a foil lined baking pan.
In a food processor, puree the peanut butter, coconut milk, lime juice, vinegar, honey, garlic, jalapeño, and chili powder.
Split the sauce in 2 portions. Brush one portion on the chicken and broil for 4-5 minutes. Turn the skewers and broil another 4-5 minutes until the chicken is cooked through.
Take the chicken out of the oven and drizzle it with the remaining sauce and sprinkle the toasted coconut on the chicken.
---------------------------
Comments:
This is a slight variation of a 100 Days of Real Food recipe
c = cup
T = tablespoon
t = teaspoon
Specific ingredients I used:
We had quite a bit of sauce left over, so I've increased the amount of chicken called for in the original recipe. Less leftover wasted sauce = more deliciousness.
Be sure to soak the wood skewers for a several hours. The local fire department doesn't have time to join you for dinner.
20-24 wooden skewers
2 pounds chicken breasts
1/2 c. peanut butter
1/2 c. unsweetened whole coconut milk
1 1/2 T. fresh squeezed lime juice
1 T. rice wine vinegar
1 T. honey
3 cloves garlic
1/2 jalapeño
1/8 t. chili powder
1/3 c. coconut, lightly toasted in toaster oven or in a pan on the stove
Preheat the broiler and cut the chicken into strips. Thread the chicken on the skewers and place them on a foil lined baking pan.
In a food processor, puree the peanut butter, coconut milk, lime juice, vinegar, honey, garlic, jalapeño, and chili powder.
Split the sauce in 2 portions. Brush one portion on the chicken and broil for 4-5 minutes. Turn the skewers and broil another 4-5 minutes until the chicken is cooked through.
Take the chicken out of the oven and drizzle it with the remaining sauce and sprinkle the toasted coconut on the chicken.
---------------------------
Comments:
This is a slight variation of a 100 Days of Real Food recipe
c = cup
T = tablespoon
t = teaspoon
Specific ingredients I used:
- Trader Joe's Light Coconut Milk
- Smucker's All Natural Peanut Butter, stirred of course!
- Trader Joe's Organic Honey
Tuesday, April 8, 2014
Quinoa Pilaf with Scallops
Doesn't this sound super fancy? Oh so good. If a recipe calls for scallops, it's really impossible to pass up. I found it in Eating Well magazine. There are a lot of instructions to this but it's easy. Really. Try it.
The recipe says that it serves 4 people (3 scallops and 3/4 c quinoa salad). Right…….. We love scallops and finished all of the scallops between 2 of us (one of us had more than the other) and had about 1 cup of quinoa left over. We must have been extra hungry that day.
Quinoa Pilaf with Scallops
2 T extra virgin olive oil, divided
3 scallions, sliced, greens and whites separated
1 c. quinoa
1 c. water
2 medium blood oranges or navel oranges
1/4 c toasted sliced almonds, divided
1/4 c chopped fresh cilantro
1 t ground cumin, divided
1/2 t ground coriander, divided
1/4 t salt
1 pound dry sea scallops
Heat 1 T oil in a saucepan over medium-high heat. Add scallion whites. Cook, stirring until they begin to brown (about 1 minute). Add quinoa and cook, stirring until it is toasted and fragrant (about 1 minute). Add water and bring it to a boil. Reduce heat, cover and simmer until tender, 10-15 minutes. Let stand, covered for 5 minutes.
While the quinoa is cooking, remove the peel and white pith from the oranges and segment them from the membranes, Squeeze the juice from the membranes in a bowl. Add the scallion greens, almonds, cilantro, 1/2 t cumin, 1/4 t coriander and salt to the bowl. Gently stir to combine.
Pat the scallops dry and sprinkle both sides with the remaining 1/2 t cumin and 1/4 t coriander. Heat the remaining 1 T oil in a large nonstick skillet over medium-hight heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side.
Add the quinoa to the bowl with orange mixture and gently stir to combine.
Serve the scallops over the warm quinoa salad.
------------------------------------------
Comments:
c = cup
T = tablespoon
t = teaspoon
Here are the specific ingredients I used:
Trader Joe's Organic Extra Virgin Olive Oil
Trader Joe's Organic Tri-Color Quinoa
1 large blood orange
Trader Joe's frozen Jumbo Wild Caught Scallops, thawed of course
I didn't have sliced almonds on hand, but I did have slivered almonds. I just chopped those up a bit instead
I only had whole coriander, so I put some in my coffee grinder and voila--ground coriander.
The recipe says that it serves 4 people (3 scallops and 3/4 c quinoa salad). Right…….. We love scallops and finished all of the scallops between 2 of us (one of us had more than the other) and had about 1 cup of quinoa left over. We must have been extra hungry that day.
Quinoa Pilaf with Scallops
2 T extra virgin olive oil, divided
3 scallions, sliced, greens and whites separated
1 c. quinoa
1 c. water
2 medium blood oranges or navel oranges
1/4 c toasted sliced almonds, divided
1/4 c chopped fresh cilantro
1 t ground cumin, divided
1/2 t ground coriander, divided
1/4 t salt
1 pound dry sea scallops
Heat 1 T oil in a saucepan over medium-high heat. Add scallion whites. Cook, stirring until they begin to brown (about 1 minute). Add quinoa and cook, stirring until it is toasted and fragrant (about 1 minute). Add water and bring it to a boil. Reduce heat, cover and simmer until tender, 10-15 minutes. Let stand, covered for 5 minutes.
While the quinoa is cooking, remove the peel and white pith from the oranges and segment them from the membranes, Squeeze the juice from the membranes in a bowl. Add the scallion greens, almonds, cilantro, 1/2 t cumin, 1/4 t coriander and salt to the bowl. Gently stir to combine.
Pat the scallops dry and sprinkle both sides with the remaining 1/2 t cumin and 1/4 t coriander. Heat the remaining 1 T oil in a large nonstick skillet over medium-hight heat. Add the scallops and cook until golden brown, 2 to 3 minutes per side.
Add the quinoa to the bowl with orange mixture and gently stir to combine.
Serve the scallops over the warm quinoa salad.
------------------------------------------
Comments:
c = cup
T = tablespoon
t = teaspoon
Here are the specific ingredients I used:
Trader Joe's Organic Extra Virgin Olive Oil
Trader Joe's Organic Tri-Color Quinoa
1 large blood orange
Trader Joe's frozen Jumbo Wild Caught Scallops, thawed of course
I didn't have sliced almonds on hand, but I did have slivered almonds. I just chopped those up a bit instead
I only had whole coriander, so I put some in my coffee grinder and voila--ground coriander.
Slow Cooker Refried Beans
I'll admit I was a bit skeptical on this one from 100 Days of Real Food. I had never used dried beans before, but figured it was time to give it a try even though the ingredients list on the can of Trader Joe's refried beans I had in the cabinet didn't look bad to me. Making it myself just made me feel better, okay?
I was muy feliz with the results! Just thinking about it is making my stomach growl. I think it is time to make it again. Soon.
Slow Cooker Refried Beans
1 onion, peeled and halved
2 c. dry pinto beans, rinsed
1/2 c. jalapeños chopped and seeded
2 cloves garlic, minced
3/4 t. salt
1/2 t. pepper
Big pinch of cumin, or more if you prefer
6 cups water
Combine all ingredients in the slow cooker and cook on high for 8 hours.
Remove the bigger onion chunks and drain excess liquid and save it for later.
Mash the remaining ingredients with a potato masher to the consistency you like.
Add back a little of the saved liquid if it is too dry.
------------------------------------
Comments:
c = cup
t = teaspoon
I don't like things super hot, but my batch wasn't spicy enough for me. I would leave more of the white ribs on the jalapeños and add some cayenne pepper next time.
I was muy feliz with the results! Just thinking about it is making my stomach growl. I think it is time to make it again. Soon.
Slow Cooker Refried Beans
1 onion, peeled and halved
2 c. dry pinto beans, rinsed
1/2 c. jalapeños chopped and seeded
2 cloves garlic, minced
3/4 t. salt
1/2 t. pepper
Big pinch of cumin, or more if you prefer
6 cups water
Combine all ingredients in the slow cooker and cook on high for 8 hours.
Remove the bigger onion chunks and drain excess liquid and save it for later.
Mash the remaining ingredients with a potato masher to the consistency you like.
Add back a little of the saved liquid if it is too dry.
------------------------------------
Comments:
c = cup
t = teaspoon
I don't like things super hot, but my batch wasn't spicy enough for me. I would leave more of the white ribs on the jalapeños and add some cayenne pepper next time.
Kale Chips
Kale…It's all the rage.
I had been hearing about how great kale was for you and that it made a great 'chip'… but really? It just looked like a tough old green to me. Turning it into a chip-like snack? I didn't think so.
But then one day I tried it. It actually wasn't a bad snack alternative. Who knew. Yeah, I know. Lots of people knew. I just wasn't one of them.
This makes enough to share so call a friend over and get your kale on.
Kale Chips
4 c. firm packed kale leaves
1 T. olive oil
1/8 - 1/4 t. sea salt, depending on your preference
Preheat the oven to 375 degrees.
Wash and trim the kale by removing the ribs and stems.
Spread the kale on a sheet pan and drizzle it with the olive oil.
Toss with your hands or a couple of forks if you really don't like getting your hands messy. sigh….
Bake for 5 minutes. Turn each piece over and bake for another 5-7 minutes until it turns a bit brown, paper thin and brittle. Don't over bake them!
Remove from the oven and sprinkle them with salt.
Eat them right away. They are best that way!
--------------------------------
Comments:
c = cup
T = tablespoon
t = teaspoon
Specific ingredients I used:
- 1 bag of Trader Joe's organic kale. This can NOT be easier! Open the bag, dump on the sheet pan. It's already trimmed and ready for you!
- Trader Joe's organic extra virgin olive oil
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