I really love the Vegetarian Black Bean Soup at Panera Bread, so when I came across a recipe for BBS on a can of beans, I had to try it. I'm not as concerned with the "vegetarian" part as others might be, but I'm thinking you could substitute a veggie broth for the chicken broth if you wanted to.
2 cans Black Beans (I used Bush's seasoned recipe, which is where this recipe came from. Do not drain the beans)
1 can low/reduced sodium chicken broth (or veg broth if you'd rather)
1/2 cup salsa (any kind you want, I used safeway brand mild, and put in 1cup total)
1/2 tsp chili powder (I didn't have any, so left it out. I am not that into the spicy stuff, so it worked well for me)
Mash contents of one can of beans with food processor or potato masher. Pour into saucepan with other can of beans and can of broth, and heat on stovetop. Add salsa and chili powder, and simmer until heated through. Serve as is, or add what we call "soup stuff" - sour cream, cheddar, onions, etc.
It was very tasty, IMO, and I'm looking forward to trying a bowl of leftovers cold as well.
Sunday, April 27, 2008
Sunday, April 6, 2008
Cake batter ice cream
I like cake batter. I like ice cream. I don't eat it much, but. Yum. Decided I was going to try my own homemade version and see how it turned out. Worked pretty well. I have an ice cream maker. I know there are other ways to freeze ice cream even if you don't have an ice cream maker so if you don't have one you could tweak this recipe. I don't like making ice cream with full fat milk or heavy cream so I usually use 1 or 2% milk and half and half. That sometimes leads to a less-creamy ice cream but this one came out surprisingly soft and creamy.
1 C of 2% or 1% milk
2 C of half and half (or heavy cream if you desire)
3/4 cup sugar
about 1 1/4 t of vanilla...to taste
1 package of powdered cake mix. I used Duncan Hines "butter recipe golden". You could use whatever you want I suppose!
Whisk the sugar and milk together until the sugar has dissolved in the milk. Then add the half and half and the vanilla, whisk in. Add the cake mix and whisk until lumps are gone. Pour into your ice cream maker and freeze per manufacturers directions.
I will say that this recipe never got really "frozen" in my ice cream maker. It thickened to slightly softer than the consistency of soft ice cream (and SOOOOOOOO creamy). We put it in containers in the freezer and it's a very pleasant consistency.
It's pretty sweet though I don't mind it but if you find you don't like it you might want to try lessening the amount of cake mix, maybe?
Being someone who loves cake batter (ahhh!)...this is a legal way to have it...heh. No raw eggs.
1 C of 2% or 1% milk
2 C of half and half (or heavy cream if you desire)
3/4 cup sugar
about 1 1/4 t of vanilla...to taste
1 package of powdered cake mix. I used Duncan Hines "butter recipe golden". You could use whatever you want I suppose!
Whisk the sugar and milk together until the sugar has dissolved in the milk. Then add the half and half and the vanilla, whisk in. Add the cake mix and whisk until lumps are gone. Pour into your ice cream maker and freeze per manufacturers directions.
I will say that this recipe never got really "frozen" in my ice cream maker. It thickened to slightly softer than the consistency of soft ice cream (and SOOOOOOOO creamy). We put it in containers in the freezer and it's a very pleasant consistency.
It's pretty sweet though I don't mind it but if you find you don't like it you might want to try lessening the amount of cake mix, maybe?
Being someone who loves cake batter (ahhh!)...this is a legal way to have it...heh. No raw eggs.
Sunday, February 17, 2008
My Kids' Favorite Chili
My boys (9 and 5) aren't big on anything spicier that super-mild salsa, so getting them to eat chili can be a challenge. After a lot of testing, this is the recipe we all like the best. It makes a LOT, but there's 6 of us in the house, so it works, and we have great leftovers too. Could definitely be easily cut in half though, for smaller batch.
Ingredients:
2 -2.5lbs ground beef, browned and drained
1/2 -1 onion (Vidalia or white), chopped
1 can white corn, drained and rinsed
2 cans kidney beans (we like 1 light, 1 dark for variety), drained and rinsed
2 cans pinto beans, drained and rinsed
3 cans diced tomatoes
1 can tomato sauce
1C water
2 packets chili seasoning (generic Safeway brand is just perfect for my picky kids)
Directions:
Brown ground beef till cooked through, adding onions to cook. Drain, then add all other ingredients to large pot (I think ours is a 5qt?). Mix thoroughly, and simmer up to 1 hour. Serve hot, with shredded cheddar cheese, sour cream, tortilla and/or corn chips, etc.
It tastes even better the next day, too!
Ingredients:
2 -2.5lbs ground beef, browned and drained
1/2 -1 onion (Vidalia or white), chopped
1 can white corn, drained and rinsed
2 cans kidney beans (we like 1 light, 1 dark for variety), drained and rinsed
2 cans pinto beans, drained and rinsed
3 cans diced tomatoes
1 can tomato sauce
1C water
2 packets chili seasoning (generic Safeway brand is just perfect for my picky kids)
Directions:
Brown ground beef till cooked through, adding onions to cook. Drain, then add all other ingredients to large pot (I think ours is a 5qt?). Mix thoroughly, and simmer up to 1 hour. Serve hot, with shredded cheddar cheese, sour cream, tortilla and/or corn chips, etc.
It tastes even better the next day, too!
Tuesday, October 9, 2007
Apple chicken crockpot stew
I found this recipe online awhile ago and saved it. I decided to try it yesterday because my mother gave me about 2,385 gallons of homemade apple cider. It is very good.
Ingredients:
5-7 red potatoes, cubed (I used I think four large yellow potatoes...they were wicked big)
2-3 medium parsnips or carrots, cut into ¼ inch slices
1 medium red onion, halved and sliced (I used a yellow onion. Sue me!)
1 celery rib, thinly sliced
1½ tsp salt
¾ tsp dried thyme
½ tsp pepper
¼ tsp caraway seeds
2 lbs boneless, skinless chicken breasts, cubed
2 TBS olive oil
2 tart apples, peeled and cubed
1¼ cups apple cider
1 TBS cider vinegar
1 bay leaf
Directions:
1. In a slow cooker, layer potatoes, parsnips/carrots, onion, and celery.
2. Combine salt, thyme, pepper, and caraway; sprinkle half over vegetables.
3. In a skillet, sauté chicken in oil until browned; transfer to slow cooker.
4. Top with apple.
5. Combine apple cider and vinegar; pour over chicken and apples.
6. Sprinkle with remaining spice mixture; add bay leaf.
7. Cover and cook on high for 4-5 hours or until vegetables are tender and chicken juices run clear; discard bay leaf and stir before serving.
This turned out to be wicked good. I generally cook things in my crockpot on low so I don't know if you might be able to cube the chicken then cook all on low without cooking it beforehand...the chicken was just marginally dry when the stew was reheated for lunch the next day...but otherwise wicked good.
Ingredients:
5-7 red potatoes, cubed (I used I think four large yellow potatoes...they were wicked big)
2-3 medium parsnips or carrots, cut into ¼ inch slices
1 medium red onion, halved and sliced (I used a yellow onion. Sue me!)
1 celery rib, thinly sliced
1½ tsp salt
¾ tsp dried thyme
½ tsp pepper
¼ tsp caraway seeds
2 lbs boneless, skinless chicken breasts, cubed
2 TBS olive oil
2 tart apples, peeled and cubed
1¼ cups apple cider
1 TBS cider vinegar
1 bay leaf
Directions:
1. In a slow cooker, layer potatoes, parsnips/carrots, onion, and celery.
2. Combine salt, thyme, pepper, and caraway; sprinkle half over vegetables.
3. In a skillet, sauté chicken in oil until browned; transfer to slow cooker.
4. Top with apple.
5. Combine apple cider and vinegar; pour over chicken and apples.
6. Sprinkle with remaining spice mixture; add bay leaf.
7. Cover and cook on high for 4-5 hours or until vegetables are tender and chicken juices run clear; discard bay leaf and stir before serving.
This turned out to be wicked good. I generally cook things in my crockpot on low so I don't know if you might be able to cube the chicken then cook all on low without cooking it beforehand...the chicken was just marginally dry when the stew was reheated for lunch the next day...but otherwise wicked good.
Wednesday, September 19, 2007
Chicken Porta Potti (OK, really? It's Chicken Pot Pie)
This is my mother's chicken pot pie recipe. Carlos loves it and calls it "chicken porta potti" (don't ask me). It's a good way to use leftover chicken from a whole chicken that you have cooked.
I use my "smaller" pyrex dish for this...I think it's the 9x13 one? My mom's recipe says 6x10 but I don't think my dish is THAT small? Whatever.
OK so I'm transcribing this just how my mom sent it to me. Gotta love my mother.
Cover bottom of dish w/chicken. Add whatever veggies you like (Mommy generally added some frozen mixed ones, like peas/carrots/corn/beans and the like. I do that too but I also chop onion and garlic and put on top. Whatever floats your boat.)
Sauce: (Mommy indicates to make DOUBLE THIS RECIPE, for that pyrex dish that she and I use, and she reiterates this later on...) Melt 2 T margarine in a sauce pan. Add 2 T flour; mix. Slowly add 1 cup milk, whisking as you add it. Bring to a boil over med-med high heat. Be careful w/that med-high, kids, or else your milk will scald and your flour will adhere itself to your saucepan. Badbadbad! Add 1 buoillon cube (you can smash it before adding). I buy the powdered chicken buiollon, msg-free and all, these days. Screw smashing those cubes. If you have the powdered stuff, add 1 teaspoon. Let buillon cube dissolve. Pour white sauce over meat mixture and combine.
Recap I kid you not, this is what my mother wrote, and this is where you need to pay attention, because the following instructions are what you REALLY need to follow....for this size dish, you'd use 4 T marg, 4 T flour, 2 buillion cubes and 2 c milk. (Why didn't you just say that before, Ma???) For a larger dish, make source accordingly. (I'll get right on that) You don't have to use a buillion cube fore EVERY cup of milk, i.e, if making 4 cups of sauce, use 3 cubes. (Awesome! Less smashing!) NOTE FROM AMY: I add some curry powder to this white sauce to kick it up a notch. If you don't want to, it's still fine.
*You can use milk, lactaid, or try using water. (Love the helpful hints from Momma. I use lactaid.)
Crust: I (That would be Susan Elizabeth, my mother) "eyeball" the top crust. Mix a smallish amt of bisquick with water or milk to make biscuits. (Less is more, people. Less is more.) Roll our dough onto flour covered board and plot atop meat (dude, are we doing math problems here? Truth be told, I never roll and plot. I smush between my hands and then, I guess, plot?) mixture. It may break, that's OK. For a large pan, I make the crust in small pieces so I'm not handling too much at one time. (Amy then sprinkles caraway seeds on top of her crust. Feel free to ignore this part.)
Bake at 400 for about 20 mins. I ofen place the pot pie on a cookie sheet 'cause if it runs over, the oven won't be ruined! (I myself just wield a can of EZ-off fume free afterwards if need be.)
I use my "smaller" pyrex dish for this...I think it's the 9x13 one? My mom's recipe says 6x10 but I don't think my dish is THAT small? Whatever.
OK so I'm transcribing this just how my mom sent it to me. Gotta love my mother.
Cover bottom of dish w/chicken. Add whatever veggies you like (Mommy generally added some frozen mixed ones, like peas/carrots/corn/beans and the like. I do that too but I also chop onion and garlic and put on top. Whatever floats your boat.)
Sauce: (Mommy indicates to make DOUBLE THIS RECIPE, for that pyrex dish that she and I use, and she reiterates this later on...) Melt 2 T margarine in a sauce pan. Add 2 T flour; mix. Slowly add 1 cup milk, whisking as you add it. Bring to a boil over med-med high heat. Be careful w/that med-high, kids, or else your milk will scald and your flour will adhere itself to your saucepan. Badbadbad! Add 1 buoillon cube (you can smash it before adding). I buy the powdered chicken buiollon, msg-free and all, these days. Screw smashing those cubes. If you have the powdered stuff, add 1 teaspoon. Let buillon cube dissolve. Pour white sauce over meat mixture and combine.
Recap I kid you not, this is what my mother wrote, and this is where you need to pay attention, because the following instructions are what you REALLY need to follow....for this size dish, you'd use 4 T marg, 4 T flour, 2 buillion cubes and 2 c milk. (Why didn't you just say that before, Ma???) For a larger dish, make source accordingly. (I'll get right on that) You don't have to use a buillion cube fore EVERY cup of milk, i.e, if making 4 cups of sauce, use 3 cubes. (Awesome! Less smashing!) NOTE FROM AMY: I add some curry powder to this white sauce to kick it up a notch. If you don't want to, it's still fine.
*You can use milk, lactaid, or try using water. (Love the helpful hints from Momma. I use lactaid.)
Crust: I (That would be Susan Elizabeth, my mother) "eyeball" the top crust. Mix a smallish amt of bisquick with water or milk to make biscuits. (Less is more, people. Less is more.) Roll our dough onto flour covered board and plot atop meat (dude, are we doing math problems here? Truth be told, I never roll and plot. I smush between my hands and then, I guess, plot?) mixture. It may break, that's OK. For a large pan, I make the crust in small pieces so I'm not handling too much at one time. (Amy then sprinkles caraway seeds on top of her crust. Feel free to ignore this part.)
Bake at 400 for about 20 mins. I ofen place the pot pie on a cookie sheet 'cause if it runs over, the oven won't be ruined! (I myself just wield a can of EZ-off fume free afterwards if need be.)
Monday, September 3, 2007
Mediterranean Polenta
My midwife fed me this amazing polenta one day when she checked my blood glucose at a prenatal appointment and saw that it was 51. Well, she fed me after she yelled at me.
1 c cornmeal
1 c water
3 c stock (veg or chicken)
2 tsp dried basil
3 tomatoes, diced
2 zucchini, diced
1 sweet red pepper, diced
2 tbs olive oil
dash salt and pepper
1. In a bowl, combine cornmeal and water.
2. Combine the stock, herbs, salt and pepper in a nonstick pan. Bring to a boil.
3. Reduce heat and stir in cornmeal mixture slowly. Cooking, stirring constantly, for five minutes until the mixture boils and thickens. Reduce heat and simmer for ten minutes more until thicker and smooth.
4. Add the diced veggies and oil and cook until veggies are soft. Remove from heat, cover, and let stand five minutes.
1 c cornmeal
1 c water
3 c stock (veg or chicken)
2 tsp dried basil
3 tomatoes, diced
2 zucchini, diced
1 sweet red pepper, diced
2 tbs olive oil
dash salt and pepper
1. In a bowl, combine cornmeal and water.
2. Combine the stock, herbs, salt and pepper in a nonstick pan. Bring to a boil.
3. Reduce heat and stir in cornmeal mixture slowly. Cooking, stirring constantly, for five minutes until the mixture boils and thickens. Reduce heat and simmer for ten minutes more until thicker and smooth.
4. Add the diced veggies and oil and cook until veggies are soft. Remove from heat, cover, and let stand five minutes.
Sunday, September 2, 2007
Jibne Wa Labneh
Feta cheese on sale at Meijer, three for five dollars yo!
1/2 lb feta
1 cup plain yogurt
1/4 c olive oil
Crush the feta with a fork and blend the olive oil and yogurt. Serve with pitas or pita chips or whatever strikes your fancy.
1/2 lb feta
1 cup plain yogurt
1/4 c olive oil
Crush the feta with a fork and blend the olive oil and yogurt. Serve with pitas or pita chips or whatever strikes your fancy.
Salatat Bathinjan
Because Amy needs more eggplant in her life, obviously. Hahaha.
1 lg. eggplant, peeled and sliced thick
8 tbs olive oil
4 cloves garlic
1-2 chopped jalepeno or other hot pepper
3 tbs lemon juice
1. Sprinkle eggplant with salt, allow to drain on paper towels for half hour.
2. Heat olive oil in frying pan. Fry both sides of slices until golden brown. Remove, dice, set aside.
3. Mash garlic cloves with a pinch of salt. Add to eggplant with peppers and lemon juice. Serve slightly chilled.
1 lg. eggplant, peeled and sliced thick
8 tbs olive oil
4 cloves garlic
1-2 chopped jalepeno or other hot pepper
3 tbs lemon juice
1. Sprinkle eggplant with salt, allow to drain on paper towels for half hour.
2. Heat olive oil in frying pan. Fry both sides of slices until golden brown. Remove, dice, set aside.
3. Mash garlic cloves with a pinch of salt. Add to eggplant with peppers and lemon juice. Serve slightly chilled.
Branston Pickle
Oh, my parents eat this stuff on everything. Sandwiches and hot dogs or sausage. It's a Branston Pickle copycat recipe. My dad makes and jars it about twice a year.
9 oz carrots
1 medium rutabega
4 cloves garlic
4.5 oz dates
1 medium head cauliflower
2 onions
2 apples
2 zucchini (unpeeled)
15 sweet gherkins
1/2 lb dark brown sugar
1 tsp salt
2 oz lemon juice
12 oz malt vinegar
1 tbs worcestershire
2 tsp mustard seeds
2 tsp allspice
1 tsp cayenne pepper
I think my dad usually adds turmeric and also the recipe calls for Kitchen Bouquet browning sauce, but forget it.
Cube and/or chop all ingredients. Combine all in pot and bring to boil, then reduce heat and simmer for about 2 hours (until the rutabega is cooked but firm). If you have the browning sauce, add that until it turns dark brown. Seal it in clean jars. Leave set for 3 weeks to let the flavor age.
Eat it on whatever. Ploughman's lunch includes cheese, bread, salad, apple, tomato, beets, pickled onion, etc.
9 oz carrots
1 medium rutabega
4 cloves garlic
4.5 oz dates
1 medium head cauliflower
2 onions
2 apples
2 zucchini (unpeeled)
15 sweet gherkins
1/2 lb dark brown sugar
1 tsp salt
2 oz lemon juice
12 oz malt vinegar
1 tbs worcestershire
2 tsp mustard seeds
2 tsp allspice
1 tsp cayenne pepper
I think my dad usually adds turmeric and also the recipe calls for Kitchen Bouquet browning sauce, but forget it.
Cube and/or chop all ingredients. Combine all in pot and bring to boil, then reduce heat and simmer for about 2 hours (until the rutabega is cooked but firm). If you have the browning sauce, add that until it turns dark brown. Seal it in clean jars. Leave set for 3 weeks to let the flavor age.
Eat it on whatever. Ploughman's lunch includes cheese, bread, salad, apple, tomato, beets, pickled onion, etc.
Saturday, September 1, 2007
The Solution To Too Many Tomatoes Pasta Sauce
Oh my god! I have tomatoes coming out my ears! They are taking over my house! I have been eating tomato sandwiches for days! What do I dooooooo? Why, you make spaghetti sauce!!! I just kind of invented this one but it's gooood.
About six or so medium-large tomatoes, diced
1 can tomato paste
3 garlic cloves, diced
1 medium onion, chopped
2 T olive oil
1 T sugar
1 t salt
some pepper
fresh basil snipped from your garden, to taste
pinch cloves
some oregano (remember, I don't measure things: do to taste.)
some rosemary
In a medium saucepan, heat olive oil over medium and saute the garlic and onion. Then add your diced tomatoes (don't forget to save the seeds from the heirloom tomatoes when you chop them up. They could be worth MONEY someday! At the very least, you can try to regrow them next year), the tomato paste, the sugar, salt, pepper, basil, and spices. Bring to a boil, then simmer over low heat, stirring occasionally. Taste from time to time (but don't burn your lip) and adjust any spices accordingly. I have no idea how long to simmer for. I'd say 45 minutes at the least but the longer you simmer it, the better it tastes. Sit down, relax, read your Surfer magazine or some Faulkner. When the house smells good, it's good. Serve over pasta of your choice or use in recipes like lasagna, etc. You can also put this in those freezer ziplocs and freeze for later use.
About six or so medium-large tomatoes, diced
1 can tomato paste
3 garlic cloves, diced
1 medium onion, chopped
2 T olive oil
1 T sugar
1 t salt
some pepper
fresh basil snipped from your garden, to taste
pinch cloves
some oregano (remember, I don't measure things: do to taste.)
some rosemary
In a medium saucepan, heat olive oil over medium and saute the garlic and onion. Then add your diced tomatoes (don't forget to save the seeds from the heirloom tomatoes when you chop them up. They could be worth MONEY someday! At the very least, you can try to regrow them next year), the tomato paste, the sugar, salt, pepper, basil, and spices. Bring to a boil, then simmer over low heat, stirring occasionally. Taste from time to time (but don't burn your lip) and adjust any spices accordingly. I have no idea how long to simmer for. I'd say 45 minutes at the least but the longer you simmer it, the better it tastes. Sit down, relax, read your Surfer magazine or some Faulkner. When the house smells good, it's good. Serve over pasta of your choice or use in recipes like lasagna, etc. You can also put this in those freezer ziplocs and freeze for later use.
Wednesday, August 15, 2007
Mummy's zucchini bread
My mom's been making this zucchini bread almost all my life. The original recipe came from a cookbook which was compiled by my paternal grandfather's side of the family and given out at a family reunion back in 1982. I think the original recipe came from my great aunt. My mom tweaked it a tad and this is how she (and I) make it.
4 C coarsely shredded zucchini (do not shred in blender)*
3 C all purpose flour
1 C vegetable oil
1 T plus 1 t vanilla
1 T ground cinnamon
1/2 t baking powder
2 C sugar
4 eggs, beaten
1 1/2 t salt
1 1/2 t baking soda
1 C chopped nuts (optional; my mom always made it without).
*I always shred my zucchini with a grater. My mom does hers in a food processor, when we were little she would say "time for flying zucchini!" (Yeah, we're odd). I'm thinking I might be able to use the Magic Bullet as well, but I've never tried.
Heat oven to 325. Grease/Pam bottoms only of two 9 x 5 x 3 loaf pans. Blend all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed one minute. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 50-60 mins. Cool 10 mins in pans, then remove from pans and cool completely.
4 C coarsely shredded zucchini (do not shred in blender)*
3 C all purpose flour
1 C vegetable oil
1 T plus 1 t vanilla
1 T ground cinnamon
1/2 t baking powder
2 C sugar
4 eggs, beaten
1 1/2 t salt
1 1/2 t baking soda
1 C chopped nuts (optional; my mom always made it without).
*I always shred my zucchini with a grater. My mom does hers in a food processor, when we were little she would say "time for flying zucchini!" (Yeah, we're odd). I'm thinking I might be able to use the Magic Bullet as well, but I've never tried.
Heat oven to 325. Grease/Pam bottoms only of two 9 x 5 x 3 loaf pans. Blend all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed one minute. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 50-60 mins. Cool 10 mins in pans, then remove from pans and cool completely.
Saturday, August 11, 2007
Artichoke Fettucine with Basil-Mint Pesto
My GOD, I am fancy.
8 oz fettucine, cooked and drained
1 large clove garlic
1 c fresh basil
1/2 fresh mint
1/3 c toasted pine nuts
1 tsp salt
1/4 tsp epper
1/2 c olive oil
14 oz artichoke hearts, quartered
1/2 c roasted red peppers*
3/4 c grated romano
* I roast my own and it is super easy, but Rachel buys them in jars and really they are quite okay, too.
1. In a food processor (or Amy's magic bullet) combine garlic, basil, mint, pine nuts, salt, and pepper and chop finely. Add oil slowly until blended. Bam, that's pesto.
2. Add pesto to cooked pasta and toss with artichokes and peppers and cheese.
One of the recipes Rachel passed me: simple and crazy-delicious.
8 oz fettucine, cooked and drained
1 large clove garlic
1 c fresh basil
1/2 fresh mint
1/3 c toasted pine nuts
1 tsp salt
1/4 tsp epper
1/2 c olive oil
14 oz artichoke hearts, quartered
1/2 c roasted red peppers*
3/4 c grated romano
* I roast my own and it is super easy, but Rachel buys them in jars and really they are quite okay, too.
1. In a food processor (or Amy's magic bullet) combine garlic, basil, mint, pine nuts, salt, and pepper and chop finely. Add oil slowly until blended. Bam, that's pesto.
2. Add pesto to cooked pasta and toss with artichokes and peppers and cheese.
One of the recipes Rachel passed me: simple and crazy-delicious.
Tuesday, August 7, 2007
Fruit Salad, Fancified
1 diced Mediterranean papaya
2 peaches, diced
1 bartlet pear, diced
1 pint raspberries
honey
4 tbs lime juice
1 lemon, juiced
(I would have added banana and mango if Rachel had any, alas she did NOT even though mangoes were 5 for 5 at Meijer.)
Dice and toss fruit. Drizzle honey over top - you know I think measurement is a betrayal of my skill, but if I had to guess I would say 1/4 c - and add lemon and lime juice. Mix well. Chill.
2 peaches, diced
1 bartlet pear, diced
1 pint raspberries
honey
4 tbs lime juice
1 lemon, juiced
(I would have added banana and mango if Rachel had any, alas she did NOT even though mangoes were 5 for 5 at Meijer.)
Dice and toss fruit. Drizzle honey over top - you know I think measurement is a betrayal of my skill, but if I had to guess I would say 1/4 c - and add lemon and lime juice. Mix well. Chill.
Spaghetti Salad
Nate's cousin makes spaghetti salad for all family events. And it is delicious. I think she uses Italian dressing or something, it's basically just like what you'd get at the deli. So this evening when Rachel wanted a side dish, I suggested spaghetti salad - but she had no Italian dressing. I pondered for a moment... and then started rummaging through the cupboards. This is what I came up with, and Steven - if you ever make it to this blog - this is what we had at lunch. Mmm. I did eyeball it, though - in fact, I didn't even really EYEBALL it, I just added stuff until it SMELLED right... heh... so use your best judgement.
Spaghetti, cooked and drained and rinsed under cold water*
Balsamic vinegar
Italian seasoning (maybe 2 tsp?)
Coarsely ground black pepper
Mayonaise (approx. 1/3 c)
Olive oil (a few tbs)
One lemon, juiced
2 tomatoes, diced
4 green onions, diced
1 green pepper, diced small
1 cucumber, cut into small chunks
1/2 jar marinated Antipasto olives, sliced
1 jar artichoke hearts, chopped
1/4 c chopped pepperocinis
Fresh grated romano cheese
* We used waaay too many noodles which diluted the flavor of the dressing, so mind that.
Basically, I just diced the veggies, mixed them in a bowl with the mayonaise, seasoning, olive oil, vinegar, lemon juice, etc, and mixed it all together. I added them to the pasta and tossed it, and grated romano cheese over top. Mixed the romano in and then grated some more to dress the salad.
It was freakin' delicious.
Spaghetti, cooked and drained and rinsed under cold water*
Balsamic vinegar
Italian seasoning (maybe 2 tsp?)
Coarsely ground black pepper
Mayonaise (approx. 1/3 c)
Olive oil (a few tbs)
One lemon, juiced
2 tomatoes, diced
4 green onions, diced
1 green pepper, diced small
1 cucumber, cut into small chunks
1/2 jar marinated Antipasto olives, sliced
1 jar artichoke hearts, chopped
1/4 c chopped pepperocinis
Fresh grated romano cheese
* We used waaay too many noodles which diluted the flavor of the dressing, so mind that.
Basically, I just diced the veggies, mixed them in a bowl with the mayonaise, seasoning, olive oil, vinegar, lemon juice, etc, and mixed it all together. I added them to the pasta and tossed it, and grated romano cheese over top. Mixed the romano in and then grated some more to dress the salad.
It was freakin' delicious.
Stuffed Pork Chops
I made dinner for Rachel tonight since she didn't want to cook. If I can remember how I did this... heh.... they actually looked really good except you know how I feel about trichanosis.
4 thick cut boneless pork chops
1/2 c onion and chive cream cheese
4 chopped green onions
2 tbs pepperocinis, diced
1/2 c kalamata olives, diced
red wine vinegar
salt
Preheat oven to 375 (I think).
1. Use a filet knife to make a pouch in the center of each pork chop, being careful not to halve them entirely.
2. In a bowl, mix the cream cheese, pepperocinis, olives, and green onions. Divide into fourths and stuff the pouch with cream cheese mixture, pin shut with toothpicks.
3. Brush red wine vinegar over each pork chop and then lightly salt.
4. Bake for... uhm. Actually, I'll have to ask Rachel because I didn't stick around until they got done, but I guess pork is done when the internal temp reacheds 160 or something?
I'll edit this post after checking back in with Rachel. Hee.
4 thick cut boneless pork chops
1/2 c onion and chive cream cheese
4 chopped green onions
2 tbs pepperocinis, diced
1/2 c kalamata olives, diced
red wine vinegar
salt
Preheat oven to 375 (I think).
1. Use a filet knife to make a pouch in the center of each pork chop, being careful not to halve them entirely.
2. In a bowl, mix the cream cheese, pepperocinis, olives, and green onions. Divide into fourths and stuff the pouch with cream cheese mixture, pin shut with toothpicks.
3. Brush red wine vinegar over each pork chop and then lightly salt.
4. Bake for... uhm. Actually, I'll have to ask Rachel because I didn't stick around until they got done, but I guess pork is done when the internal temp reacheds 160 or something?
I'll edit this post after checking back in with Rachel. Hee.
Not so spicy
My own rendition of homemade salsa. I don't actually measure anything, but it's always turned out well for me.8-10 ripe tomatoes
1 medium onion (yellow or white, whatever you prefer. I want to try sweet onion in this sometime)
1 can white corn (drained and rinsed very well)
1 can black beans (drained and rinsed very well)
lime juice
salt & pepper
Chop or dice tomatoes and onions. Drain and rinse canned corn and beans and add to tomato mixture. Mix in approx 1T lime juice, and salt and pepper to taste (I usually do "once around the bowl" with both of them, a la Rachael Ray).
My sister told me the other day that she adds garlic as well, which I've never tried in my homemade salsa, but enjoy in storebought salsa, so I may have to give that a try sometime.
I like to keep it in Mason jars, I use the wide-mouth quarts, which work well. This recipe fills 3-4 of them. Store in fridge for a few hours to let the flavors mix, and then enjoy. :)
You can also add cilantro and any kind of peppers you like, but I don't care for those things, so I leave them out.
I like to keep it in Mason jars, I use the wide-mouth quarts, which work well. This recipe fills 3-4 of them. Store in fridge for a few hours to let the flavors mix, and then enjoy. :)
You can also add cilantro and any kind of peppers you like, but I don't care for those things, so I leave them out.
Monday, August 6, 2007
Chicken creation
This is what I made for dinner last night. Owing to the tomatoes and the olives in it I guess it's rather puttanesca-esque, but...I don't know. I just went with what I had.
3 or so chicken breasts, diced/cubed
maybe 6 mushrooms, sliced thin
about 1/2 cup of onion, chopped
2 cloves garlic, minced
1 med-large tomato, diced
Fresh snipped basil (I don't know how much, probably almost 1/4 cup? I had about ten leaves), chopped
1 cup of chicken broth
1 can olives, whatever size you like (I had small ones), chopped up
That Wildtree Herbs scampi mix I keep talking about...if you don't have that, you could use some garlic powder and some parsley, or some lemon pepper seasoning perhaps.
Pasta of your choice to serve over (whole wheat=yum!)
Put some olive oil in a saute pan, heat to medium. Saute garlic, onion, mushrooms, tomato, and basil until veggies are tender. Throw in the chicken and saute until it is no longer pink. Sprinkle some of the seasoning over the chicken while it is cooking. When chicken is no longer pink, add the broth as well as the chopped olives. Meanwhile start your pasta water. Bring the chicken mixture to a boil and then simmer on low until pasta is done. After pasta is drained add a bit of olive oil/butter/margarine and mix in a little seasoning. Serve chicken mixture over pasta.
3 or so chicken breasts, diced/cubed
maybe 6 mushrooms, sliced thin
about 1/2 cup of onion, chopped
2 cloves garlic, minced
1 med-large tomato, diced
Fresh snipped basil (I don't know how much, probably almost 1/4 cup? I had about ten leaves), chopped
1 cup of chicken broth
1 can olives, whatever size you like (I had small ones), chopped up
That Wildtree Herbs scampi mix I keep talking about...if you don't have that, you could use some garlic powder and some parsley, or some lemon pepper seasoning perhaps.
Pasta of your choice to serve over (whole wheat=yum!)
Put some olive oil in a saute pan, heat to medium. Saute garlic, onion, mushrooms, tomato, and basil until veggies are tender. Throw in the chicken and saute until it is no longer pink. Sprinkle some of the seasoning over the chicken while it is cooking. When chicken is no longer pink, add the broth as well as the chopped olives. Meanwhile start your pasta water. Bring the chicken mixture to a boil and then simmer on low until pasta is done. After pasta is drained add a bit of olive oil/butter/margarine and mix in a little seasoning. Serve chicken mixture over pasta.
Sunday, August 5, 2007
Moskva Borshch
Or Moscow Borsch if you please. Or "borscht" if you want me to stab you in the eye. Was just going through my recipe folder. Mmmm borshch.
2 tbs butter
1 onion, chopped
1.5 lbs beets, peeled and cut into strips*
1/4 c red wine vinegar
1 tsp sugar
2 fresh tomatoes, peeled and chopped
2 tsp salt
1.5 qts stock (beef if you're being authentic, veggie if you live in my house)
1/2 lb cabbage
3 tbs snipped parsley
1 bay leaf
* I suppose you could use canned beets and tomatoes but... why? Also, you can add 1 lb ground beef - cooked and drained - and some cubed ham to this if you fancy. I think that's how my Russian boys' mom and baba made it.
1. Saute the onions in butter. Add remaining ingredients except the bay leaf. Bring to a full boil then reduce heat and simmer for about oooohhh let's say 45 minutes. It takes a while. Add the bay leaf, simmer for an additional 30 minutes. Remove bay leaf.
2. Ladle into bowls and serve with smyetana (sour cream) and fresh dill on top.
Mmm, eto horoshee!
2 tbs butter
1 onion, chopped
1.5 lbs beets, peeled and cut into strips*
1/4 c red wine vinegar
1 tsp sugar
2 fresh tomatoes, peeled and chopped
2 tsp salt
1.5 qts stock (beef if you're being authentic, veggie if you live in my house)
1/2 lb cabbage
3 tbs snipped parsley
1 bay leaf
* I suppose you could use canned beets and tomatoes but... why? Also, you can add 1 lb ground beef - cooked and drained - and some cubed ham to this if you fancy. I think that's how my Russian boys' mom and baba made it.
1. Saute the onions in butter. Add remaining ingredients except the bay leaf. Bring to a full boil then reduce heat and simmer for about oooohhh let's say 45 minutes. It takes a while. Add the bay leaf, simmer for an additional 30 minutes. Remove bay leaf.
2. Ladle into bowls and serve with smyetana (sour cream) and fresh dill on top.
Mmm, eto horoshee!
Saturday, August 4, 2007
Pizza dough, not in the bread machine
This is one of the recipes I used to use to make pizza dough before I got the bread machine. I got the recipe from some free magazine at a health food store. The recipe claims to make two 12" pizza crusts, but I generally got one. However I think my pizza pan is like 18" or something. Also, the recipe does call for half wheat and half white flour but I've made it with all wheat and it comes out fine.
1 package active dry yeast (1/4 oz.)
1 1/2 C warm water
1 1/2 C whole wheat flour
1 1/2 C plus 1/2 C all-purpose flour
1 t salt
1 T freshly chopped herbs, optional
1 T olive oil
1 T honey or maple syrup
Dissolve yeast in warm water. Let sit 5 minutes.
Mix flours, salt, and herbs (if using). Add yeast mixture, oil, and honey or maple syrup and mix well.
Place dough on a floured surface. Knead until smooth and elastic, about 10 minutes. Add enough all-purpose flour, 1 T at a time, to prevent dough from sticking to hands. Place the dough in a bowl coated with oil or cooking spray and turn to coat. Cover and let rise for 45 minutes, or until double in size.
Punch dough down and let rest for 5 mins. Divide into two balls (if you want to make the 12" pizzas) or just spread the whole crust onto a larger pizza pan.
1 package active dry yeast (1/4 oz.)
1 1/2 C warm water
1 1/2 C whole wheat flour
1 1/2 C plus 1/2 C all-purpose flour
1 t salt
1 T freshly chopped herbs, optional
1 T olive oil
1 T honey or maple syrup
Dissolve yeast in warm water. Let sit 5 minutes.
Mix flours, salt, and herbs (if using). Add yeast mixture, oil, and honey or maple syrup and mix well.
Place dough on a floured surface. Knead until smooth and elastic, about 10 minutes. Add enough all-purpose flour, 1 T at a time, to prevent dough from sticking to hands. Place the dough in a bowl coated with oil or cooking spray and turn to coat. Cover and let rise for 45 minutes, or until double in size.
Punch dough down and let rest for 5 mins. Divide into two balls (if you want to make the 12" pizzas) or just spread the whole crust onto a larger pizza pan.
Pioneer bread
Woo hoo! A bread recipe that doesn't use the bread machine!
My mom made this a lot when I was a kid. I don't know where she got the recipe from, but she passed it on to me.
1 pkg. active dry yeast
3/4 C warm water (105-115 degrees)
3 T sugar
2 t salt
1 egg
3 T shortening
1/3 C yellow cornmeal
2 -2 1/2 C all purpose or unbleached flour
butter or margarine, softened
cornmeal
Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, shortening, 1/3 C cornmeal, and 1 C of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 mins. Place in greased/Pam'd bowl, turn greased side of dough up. Cover, let rise in warm place until doubled...about 1-1 1/2 hrs. (Dough is ready if an indentation remains when touched.) Punch dough down. Platten dough with hands or rolling pin into an 18"x9" rectangle. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press w/thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal; fold ends under.
Place loaf seam-side down in greased/Pam'd loaf pan. Brush lightly w/butter/margarine, sprinkle with cornmeal. Let rise until double, about 1-1 1/2 hours.
Heat oven to 400. Bake until loaf sounds hollow when tapped, 35-30 mins. Remove from pan, cool on wire rack.
My mom made this a lot when I was a kid. I don't know where she got the recipe from, but she passed it on to me.
1 pkg. active dry yeast
3/4 C warm water (105-115 degrees)
3 T sugar
2 t salt
1 egg
3 T shortening
1/3 C yellow cornmeal
2 -2 1/2 C all purpose or unbleached flour
butter or margarine, softened
cornmeal
Dissolve yeast in warm water in large mixer bowl. Add sugar, salt, egg, shortening, 1/3 C cornmeal, and 1 C of the flour. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 mins. Place in greased/Pam'd bowl, turn greased side of dough up. Cover, let rise in warm place until doubled...about 1-1 1/2 hrs. (Dough is ready if an indentation remains when touched.) Punch dough down. Platten dough with hands or rolling pin into an 18"x9" rectangle. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press w/thumbs to seal after each turn. Pinch edge firmly to seal. With side of hand, press each end to seal; fold ends under.
Place loaf seam-side down in greased/Pam'd loaf pan. Brush lightly w/butter/margarine, sprinkle with cornmeal. Let rise until double, about 1-1 1/2 hours.
Heat oven to 400. Bake until loaf sounds hollow when tapped, 35-30 mins. Remove from pan, cool on wire rack.
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