Farmer's Market Soup
4 carrots, cut in big, hearty chunks
12 or some petite yukon potatoes, skin on and quartered
2 onions, finely diced
1 1/2 cups canned diced tomatoes with juice (fresh is fine too)
2 small zucchini, cut in big chunks
8 cups of water
1 cup of very small pasta (or 1/4 cup brown rice)
1 can great Northern beans, drained and rinsed
1 cup or so of fresh green beans, snapped into 2" lengths
8 oz of mini portobella mushrooms, stemmed, washed and quartered
1 clove of garlic minced
1. Sautee onions and garlic in a bit of EVOO until the onions are soft and translucent.
2. Add everything else except the pasta (if using rice, it goes in now). Bring to a boil then reduce the heat to low and simmer 10 to 15 minutes or until the larger veggies are tender. Add pasta and simmer 5 minutes or until tender.
3. Serve with a generous spoon of your favorite pesto stirred in.
*If you are not a fan of pesto, you can toss in your favorite herb combination along with the veggies to simmer. I suggest a pinch of oregano, basil, thyme, rosemary (or a bit of any pre-made mix of Italian seasoning). Fresh parsley tossed in at the very end is nice as well.
*Check out the Mexican food section at your local grocery store for small bags of unique mini pasta. They are perfect for soup because they come in small bags that cost about $.50.
Monday, February 3, 2014
Spicy Mexican-Style Zucchini Casserole
Spicy Mexican-Style Zucchini Casserole
1T olive oil
3 pounds of cubed zucchini
1 cup chopped onion
1t. garlic salt
1 t. paprika
1 t. dried oregano
1/8 to 1/4 t. cayenne pepper
1 cup cooked brown rice
1 can (15oz.) black beans, drained and rinsed
2 1/2 cups salsa (mild to hot, your choice)
1 1/2 cups shredded 2% milk Cheddar cheese
Oven at 350.
In a large skillet, sautee veggies and season with spices. Mix in everything else, reserving 1/2 cup of the cheese. 9X13 pan sprayed with cooking spray. Cover with foil and bake 20 minutes. Uncover. Top with remaining cheese and bake 5 minutes more. Serve with a green salad and some corn muffins.
1T olive oil
3 pounds of cubed zucchini
1 cup chopped onion
1t. garlic salt
1 t. paprika
1 t. dried oregano
1/8 to 1/4 t. cayenne pepper
1 cup cooked brown rice
1 can (15oz.) black beans, drained and rinsed
2 1/2 cups salsa (mild to hot, your choice)
1 1/2 cups shredded 2% milk Cheddar cheese
Oven at 350.
In a large skillet, sautee veggies and season with spices. Mix in everything else, reserving 1/2 cup of the cheese. 9X13 pan sprayed with cooking spray. Cover with foil and bake 20 minutes. Uncover. Top with remaining cheese and bake 5 minutes more. Serve with a green salad and some corn muffins.
Chicken & Dumplings
Chicken & Dumplings
2 cups of cooked and shredded chicken
1 quart of seasoned chicken broth
1 large bag of frozen mixed vegetables (standard or your favorite blend)
2 to 3 Tablespoons of flour (or cornstarch) to thicken the broth if necessary
1 cup milk
Dumplings:
1 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 Tablespoons oil
Transfer the seasoned broth from your crock pot to your stovetop soup pot. Bring broth to a gentle boil and add the veggies and the shredded chicken. Return to a gentle boil and reduce to a steady simmer. Mix up the dumpling batter and drop into the broth in small spoonfuls. Cover tightly and simmer 10-12 minutes. No peeking. Transfer the finished dumplings to individual soup bowls and give the broth a stir. It is usually thick enough but if you feel it needs more put a couple tablespoons of flour into a glass jar with a tight lid and add about a cup of milk. Put on the lid and give it a good shake to mix. Pour this mixture slowly while stirring into your stew to thicken it. Simmer about a minute to finish the cooking process. Ladle the stew over your dumplings and serve.
2 cups of cooked and shredded chicken
1 quart of seasoned chicken broth
1 large bag of frozen mixed vegetables (standard or your favorite blend)
2 to 3 Tablespoons of flour (or cornstarch) to thicken the broth if necessary
1 cup milk
Dumplings:
1 cup all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 Tablespoons oil
Transfer the seasoned broth from your crock pot to your stovetop soup pot. Bring broth to a gentle boil and add the veggies and the shredded chicken. Return to a gentle boil and reduce to a steady simmer. Mix up the dumpling batter and drop into the broth in small spoonfuls. Cover tightly and simmer 10-12 minutes. No peeking. Transfer the finished dumplings to individual soup bowls and give the broth a stir. It is usually thick enough but if you feel it needs more put a couple tablespoons of flour into a glass jar with a tight lid and add about a cup of milk. Put on the lid and give it a good shake to mix. Pour this mixture slowly while stirring into your stew to thicken it. Simmer about a minute to finish the cooking process. Ladle the stew over your dumplings and serve.
Chicken Enchiladas
Chicken Enchiladas
16 soft corn tortillas, stacked and wrapped in foil
1 medium-sized onion, chopped (1 cup)
1 Tablespoon vegetable oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 8-oz package light cream cheese
6 cups shredded cooked chicken
3/4 cup bottled salsa
1 1/2 cups Cheddar cheese, shredded (6 ounces)
1/4 chopped black olives
2 cans (14 ounces each) enchilada sauce
1. Heat over to 350.
2. Put the wrapped tortillas in the oven and heat for 8 to 10 minutes. Turn the oven off and keep the tortillas in the oven until ready to use.
3. Meanwhile, in a large saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring often, for 5 minutes, or until softened. Stir in the chili powder, garlic powder, and cumin. Add the cream cheese and cook over low heat, breaking up the cheese with a wooden spoon until melted. Add the chicken and salsa. Cook over medium heat, stirring often for 2 to 3 minutes, or until heated through.
4. Remove the pan from the heat. Stir in 1 cup of the Cheddar cheese and the olives.
5. Remove the tortillas from the oven. Spread 1/4 cup of the enchilada sauce over the bottom of each of two 11X7 inch baking dishes.
6. Spoon 1/3 cup of the chicken mixture slightly below the center of each warm tortilla. Roll up from the bottom and arrange seam side down in the prepared dishes.
7. Top with the remaining enchilada sauce and sprinkle with the remaining cheese. Bake for 15 to 20 minutes, or until hot and bubbly. Serve right away.
*Method #2: If this seems like a
lot of drama to create dinner, try using a larger 9X13 pan. Spray it with non-stick cooking spray. Pour some enchilada sauce into the bottom of the pan. Start to layer the ingredients like you would a lasagne. Corn tortilla--meat mixture--cheese repeat. Top it all off with the remaining enchilada sauce and bake about 30 minutes. Top with about 1/2 cup cheese and bake another 5 minutes or until the cheese is melted. Remove from the oven and let sit about 5 minutes before cutting and serving.
16 soft corn tortillas, stacked and wrapped in foil
1 medium-sized onion, chopped (1 cup)
1 Tablespoon vegetable oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 8-oz package light cream cheese
6 cups shredded cooked chicken
3/4 cup bottled salsa
1 1/2 cups Cheddar cheese, shredded (6 ounces)
1/4 chopped black olives
2 cans (14 ounces each) enchilada sauce
1. Heat over to 350.
2. Put the wrapped tortillas in the oven and heat for 8 to 10 minutes. Turn the oven off and keep the tortillas in the oven until ready to use.
3. Meanwhile, in a large saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring often, for 5 minutes, or until softened. Stir in the chili powder, garlic powder, and cumin. Add the cream cheese and cook over low heat, breaking up the cheese with a wooden spoon until melted. Add the chicken and salsa. Cook over medium heat, stirring often for 2 to 3 minutes, or until heated through.
4. Remove the pan from the heat. Stir in 1 cup of the Cheddar cheese and the olives.
5. Remove the tortillas from the oven. Spread 1/4 cup of the enchilada sauce over the bottom of each of two 11X7 inch baking dishes.
6. Spoon 1/3 cup of the chicken mixture slightly below the center of each warm tortilla. Roll up from the bottom and arrange seam side down in the prepared dishes.
7. Top with the remaining enchilada sauce and sprinkle with the remaining cheese. Bake for 15 to 20 minutes, or until hot and bubbly. Serve right away.
*Method #2: If this seems like a
lot of drama to create dinner, try using a larger 9X13 pan. Spray it with non-stick cooking spray. Pour some enchilada sauce into the bottom of the pan. Start to layer the ingredients like you would a lasagne. Corn tortilla--meat mixture--cheese repeat. Top it all off with the remaining enchilada sauce and bake about 30 minutes. Top with about 1/2 cup cheese and bake another 5 minutes or until the cheese is melted. Remove from the oven and let sit about 5 minutes before cutting and serving.
Fudge
Fudge
2T butter
2/3 cup evaporated milk
1 1/2 cup sugar
1/4 teaspoon salt
2 cups mini marshmallows
1 1/2 cup Chocolate morsels (or butterscotch or white chips)
1/2 cup pecans or walnuts (optional)
1 teaspoon vanilla
Put the butter, milk, sugar and salt into a heavy bottomed sauce pan and bring to a full boil for 5 minutes while stirring constantly. Remove from the heat. Add remaining ingredients and stir vigorously for 1 minute or until the marshmallows are melted and incorporated. Pour batter into a foil lined 8 X 8 pan, spreading it to the edges with a spatula. Chill until firm. Cut into squares to serve. Will keep a week, tightly wrapped, in the fridge.
2T butter
2/3 cup evaporated milk
1 1/2 cup sugar
1/4 teaspoon salt
2 cups mini marshmallows
1 1/2 cup Chocolate morsels (or butterscotch or white chips)
1/2 cup pecans or walnuts (optional)
1 teaspoon vanilla
Put the butter, milk, sugar and salt into a heavy bottomed sauce pan and bring to a full boil for 5 minutes while stirring constantly. Remove from the heat. Add remaining ingredients and stir vigorously for 1 minute or until the marshmallows are melted and incorporated. Pour batter into a foil lined 8 X 8 pan, spreading it to the edges with a spatula. Chill until firm. Cut into squares to serve. Will keep a week, tightly wrapped, in the fridge.
Date Nut Bread
Date Nut Bread
3/4 cup chopped dates
1 teaspoon baking soda
1 cup boiling water
Combine the above and let sit for about 5 minutes to plump the dates.
1 1/2 cups sugar
2 Tablespoons shortening (solid like Crisco, not oil)
2 eggs
In a separate bowl, cream these ingredients together. Then add the date mixture to the sugar/egg mixture and stir to incorporate.
Add 2 cups flour and 1/2 cup chopped walnuts. Stir just until the flour is incorporated. Turn out into a greased and floured bread pan. Bake at 350 degrees 45 to 50 minutes. This batter is dark in color and gets a little darker as it bakes. I like to let it completely cool overnight before I cut into it because this is a very moist bread and needs time to set. Keep tightly wrapped and in the fridge up to a week.
3/4 cup chopped dates
1 teaspoon baking soda
1 cup boiling water
Combine the above and let sit for about 5 minutes to plump the dates.
1 1/2 cups sugar
2 Tablespoons shortening (solid like Crisco, not oil)
2 eggs
In a separate bowl, cream these ingredients together. Then add the date mixture to the sugar/egg mixture and stir to incorporate.
Add 2 cups flour and 1/2 cup chopped walnuts. Stir just until the flour is incorporated. Turn out into a greased and floured bread pan. Bake at 350 degrees 45 to 50 minutes. This batter is dark in color and gets a little darker as it bakes. I like to let it completely cool overnight before I cut into it because this is a very moist bread and needs time to set. Keep tightly wrapped and in the fridge up to a week.
Cranberry-Banana Nut Bread
Cranberry-Banana Nut Bread
1/4 cup butter
1 cup sugar
1 egg
2 cups flour
3 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon orange zest
1 cup mashed banana
1/2 cup milk
1 c. cranberries, chopped finely and drained
1 cup broken pecans
Preheat oven to 350. Baking time is 1 hour and 15 minutes. You'll need a greased and floured 9 X 5 X 3 bread pan.
Cream the butter and sugar together. Add the egg and beat until smooth. In a separate bowl, combine dry ingredients and stir to blend. Add the bananas, orange zest, milk, cranberries, and pecans to butter/sugar mixture and stir to blend. Add dry ingredients all at once and stir just until the flour is incorporated. Turn batter into the prepared pan and bake. Loaf is done when a knife inserted into the center of the bread comes out clean. Cool completely before slicing. Store this bread tightly wrapped in the fridge for up to a week.
1/4 cup butter
1 cup sugar
1 egg
2 cups flour
3 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon orange zest
1 cup mashed banana
1/2 cup milk
1 c. cranberries, chopped finely and drained
1 cup broken pecans
Preheat oven to 350. Baking time is 1 hour and 15 minutes. You'll need a greased and floured 9 X 5 X 3 bread pan.
Cream the butter and sugar together. Add the egg and beat until smooth. In a separate bowl, combine dry ingredients and stir to blend. Add the bananas, orange zest, milk, cranberries, and pecans to butter/sugar mixture and stir to blend. Add dry ingredients all at once and stir just until the flour is incorporated. Turn batter into the prepared pan and bake. Loaf is done when a knife inserted into the center of the bread comes out clean. Cool completely before slicing. Store this bread tightly wrapped in the fridge for up to a week.
Gingerbread Cupcakes
Gingerbread Cupcakes
1 3/4 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup molasses
1/2 cup dark brown sugar
1 large egg
1/2 cup water
Preheat oven to 350. Line cupcake pan with paper liners (12 regular size or 24 mini sized).
Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt together. Separately, whisk together the melted butter, brown sugar, molasses, and egg. Add half the water then half the dry ingredients and repeat, stirring between each addition.
Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes (less time for the mini sized) or until a toothpick inserted in the center of one cupcake comes out clean. Remove the cupcakes from the oven then place them on a rack to cool for 30 minutes.
Ice these with cream cheese frosting for a yummy holiday treat.
1 3/4 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup molasses
1/2 cup dark brown sugar
1 large egg
1/2 cup water
Preheat oven to 350. Line cupcake pan with paper liners (12 regular size or 24 mini sized).
Combine the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt together. Separately, whisk together the melted butter, brown sugar, molasses, and egg. Add half the water then half the dry ingredients and repeat, stirring between each addition.
Spoon batter into the prepared muffin cups. Bake for 18 to 20 minutes (less time for the mini sized) or until a toothpick inserted in the center of one cupcake comes out clean. Remove the cupcakes from the oven then place them on a rack to cool for 30 minutes.
Ice these with cream cheese frosting for a yummy holiday treat.
Butternut Squash & Carrot Soup
Butternut Squash & Carrot Soup
1 large onion, cut in eights
3 cloves garlic, whole
1 butternut squash (2.5 lbs), peeled, seeded and cut into 1-inch pieces
1/2 pound of carrots, peeled, and cut into 1-inch pieces
2 Tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups reduced sodium chicken broth
1/4 teaspoon ground nutmeg
*Heat oven to 425. Toss vegetables with oil, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Spread vegetables on a lined baking sheet (aluminum foil for easy clean up) and bake for 30 to 45 minutes, turning the veggies at the half way mark.
*Puree vegetables and broth in 2 batches until smooth; transfer to a large pot. Bring to a simmer. Stir in nutmeg and remaining salt and pepper. Serve topped with croutons, if desired.
1 large onion, cut in eights
3 cloves garlic, whole
1 butternut squash (2.5 lbs), peeled, seeded and cut into 1-inch pieces
1/2 pound of carrots, peeled, and cut into 1-inch pieces
2 Tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups reduced sodium chicken broth
1/4 teaspoon ground nutmeg
*Heat oven to 425. Toss vegetables with oil, 1/4 teaspoon salt and 1/8 teaspoon ground black pepper. Spread vegetables on a lined baking sheet (aluminum foil for easy clean up) and bake for 30 to 45 minutes, turning the veggies at the half way mark.
*Puree vegetables and broth in 2 batches until smooth; transfer to a large pot. Bring to a simmer. Stir in nutmeg and remaining salt and pepper. Serve topped with croutons, if desired.
Berry-Lemon Scones
Berry-Lemon Scones
3 1/4 cups all-purpose flour
2/3 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
6 Tablespoons cold, unsalted butter, cut into small pieces
1 Tablespoon lemon juice plus enough milk to equal 1 cup
1 cup fresh blueberries
1 teaspoon grated lemon peel (zest)
1 egg, lightly beaten
1 egg white
2 Tablespoon granulated sugar
1. Preheat over to 400. Spread a large sheet of parchment paper on countertop.
2. Combine flour, sugar, baking powder, baking soda, and salt in large bowl. Add butter, mix with pastry blender of fork until mixture resembles coarse crumbs. Gently stir lemon juice-milk mixture into dough, along with blueberries, lemon peel and egg, just until combined.
3. With floured hands, pat half of the dough into a 7-inch circle on one end of the parchment paper. Repeat with remaining dough, spacing 2 inches apart. Brush with egg white, sprinkle with sugar. Cut halfway down but not through each circle. 6 wedges for each round. Slide paper with dough onto baking sheet.
4. Bake at 400 for about 18 minutes or until golden brown. Remove to wire rack to cool slightly. Pull apart at cut lines. Serve warm or at room temperature.
3 1/4 cups all-purpose flour
2/3 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
6 Tablespoons cold, unsalted butter, cut into small pieces
1 Tablespoon lemon juice plus enough milk to equal 1 cup
1 cup fresh blueberries
1 teaspoon grated lemon peel (zest)
1 egg, lightly beaten
1 egg white
2 Tablespoon granulated sugar
1. Preheat over to 400. Spread a large sheet of parchment paper on countertop.
2. Combine flour, sugar, baking powder, baking soda, and salt in large bowl. Add butter, mix with pastry blender of fork until mixture resembles coarse crumbs. Gently stir lemon juice-milk mixture into dough, along with blueberries, lemon peel and egg, just until combined.
3. With floured hands, pat half of the dough into a 7-inch circle on one end of the parchment paper. Repeat with remaining dough, spacing 2 inches apart. Brush with egg white, sprinkle with sugar. Cut halfway down but not through each circle. 6 wedges for each round. Slide paper with dough onto baking sheet.
4. Bake at 400 for about 18 minutes or until golden brown. Remove to wire rack to cool slightly. Pull apart at cut lines. Serve warm or at room temperature.
Paleo Supper Pie
Paleo Supper Pie
1 to 2 Tablespoon coconut oil
1 medium onion, chopped
3 cloves of garlic, peeled and chopped
2 carrots, peeled and thinly sliced
1 parsnip, peeled and thinly sliced
1 small zucchini, cut in half lengthwise then sliced in chunks
1/2 of a red pepper, diced
4 cups chopped broccoli
2 Tablespoons tomato paste
1 Tablespoon fresh rosemary (or 1 teaspoon dried)
1/2 Tablespoon fresh thyme (or 1/2 teaspoon dried)
pinch of dried red pepper flakes
1 cup chicken broth
6 boneless, skinless chicken thighs, trimmed of fat and cut into 1" pieces
Heat the oil in a very large skillet or wok pan. Add chicken and stir-fry until browned. Add onion and garlic and stir one minute. Add remaining veggies and stir 3 minutes. Add herbs, tomato paste and broth. Stir to blend. Bring mixture to a simmer. Transfer to a large deep oven-proof casserole dish. Top with Mashed Cauliflower (to follow) Bake at 400 for 35 to 40 minutes.
1 to 2 Tablespoon coconut oil
1 medium onion, chopped
3 cloves of garlic, peeled and chopped
2 carrots, peeled and thinly sliced
1 parsnip, peeled and thinly sliced
1 small zucchini, cut in half lengthwise then sliced in chunks
1/2 of a red pepper, diced
4 cups chopped broccoli
2 Tablespoons tomato paste
1 Tablespoon fresh rosemary (or 1 teaspoon dried)
1/2 Tablespoon fresh thyme (or 1/2 teaspoon dried)
pinch of dried red pepper flakes
1 cup chicken broth
6 boneless, skinless chicken thighs, trimmed of fat and cut into 1" pieces
Heat the oil in a very large skillet or wok pan. Add chicken and stir-fry until browned. Add onion and garlic and stir one minute. Add remaining veggies and stir 3 minutes. Add herbs, tomato paste and broth. Stir to blend. Bring mixture to a simmer. Transfer to a large deep oven-proof casserole dish. Top with Mashed Cauliflower (to follow) Bake at 400 for 35 to 40 minutes.
Mashed Cauliflower
Mashed Cauliflower
1 pound cauliflower florets, trimmed and washed
1 garlic clove, crushed (about 1 teaspoon)
1 teaspoon coconut oil
1/2 cup light coconut milk (Trader Joe's)
Salt and pepper to taste
Steam the cauliflower until tender, about 10 minutes. Drain. Place in blender or food processor. In a small sauce pan, heat the coconut oil and lightly saute garlic briefly (do not burn the garlic). Add coconut milk and heat just until warm.
With the food processor running, pour the garlic/milk mixture through the top into the cauliflower and process until smooth. (30 to 60 seconds).
Use as you would mash potatoes. Sprinkle with chopped parsley, chives or paprika if desired.
1 pound cauliflower florets, trimmed and washed
1 garlic clove, crushed (about 1 teaspoon)
1 teaspoon coconut oil
1/2 cup light coconut milk (Trader Joe's)
Salt and pepper to taste
Steam the cauliflower until tender, about 10 minutes. Drain. Place in blender or food processor. In a small sauce pan, heat the coconut oil and lightly saute garlic briefly (do not burn the garlic). Add coconut milk and heat just until warm.
With the food processor running, pour the garlic/milk mixture through the top into the cauliflower and process until smooth. (30 to 60 seconds).
Use as you would mash potatoes. Sprinkle with chopped parsley, chives or paprika if desired.
Carrot Ginger Salad
This side is surprisingly spicy but was well received.
Carrot Ginger Salad
1/4 teaspoon ground cayenne (or less if you don't want it that spicy)
1 clove garlic, minced
1/2 teaspoon fresh ginger, peeled and finely grated
1/2 teaspoon ground cumin
2 Tablespoon fresh lemon juice
2 Tablespoons Extra Virgin Olive Oil
1/4 cup fresh mint leaves, chopped
1/2 teaspoon salt
5 large carrots, peeled and shredded
Please use a glass or ceramic bowl to make this salad. Combine the dressing ingredients in the bottom of the bowl. Whisk to blend. Add the carrots on top and toss to coat. Cover tightly and chill a couple hours for the flavors to blend. This is not your mother's carrot salad. It is not sweet but rather quite zippy. Enjoy.
Carrot Ginger Salad
1/4 teaspoon ground cayenne (or less if you don't want it that spicy)
1 clove garlic, minced
1/2 teaspoon fresh ginger, peeled and finely grated
1/2 teaspoon ground cumin
2 Tablespoon fresh lemon juice
2 Tablespoons Extra Virgin Olive Oil
1/4 cup fresh mint leaves, chopped
1/2 teaspoon salt
5 large carrots, peeled and shredded
Please use a glass or ceramic bowl to make this salad. Combine the dressing ingredients in the bottom of the bowl. Whisk to blend. Add the carrots on top and toss to coat. Cover tightly and chill a couple hours for the flavors to blend. This is not your mother's carrot salad. It is not sweet but rather quite zippy. Enjoy.
Basic Oatmeal Muffin
Basic Oatmeal Muffins
1 cup quick-cooking oatmeal
1 cup milk
1 cup all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 well-beaten egg
1/4 cup salad oil or melted shortening
Preheat oven to 400. Grease a regular sized 12 section muffin tin and set aside. Combine oats and milk and let sit 5 minutes. Combine the remaining dry ingredients in a bowl and stir to combine. Add remaining wet ingredients to the oat/milk mixture and stir to combine. Add wet to dry. Stir just till moistened. Spoon into prepared muffin tin. Bake for 15-18 minutes. Cool slightly before removing from the tin. Cool on a wire rack.
* I double this recipe to make 12 Texas sized muffins.
* I add 1 cup of "extras" per recipe for fun like blueberries, raisins, walnuts, and cranberries, chopped dates, cinnamon and chunks of peeled and diced apple, etc.
* Sink a spoonful of your favorite jam into the middle of these muffins before baking for a soft sweet treat in the middle of the muffin after it bakes. I like apricot or raspberry.
* This is also yummy topped with brown sugar topping
1 cup quick-cooking oatmeal
1 cup milk
1 cup all-purpose flour
1/3 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 well-beaten egg
1/4 cup salad oil or melted shortening
Preheat oven to 400. Grease a regular sized 12 section muffin tin and set aside. Combine oats and milk and let sit 5 minutes. Combine the remaining dry ingredients in a bowl and stir to combine. Add remaining wet ingredients to the oat/milk mixture and stir to combine. Add wet to dry. Stir just till moistened. Spoon into prepared muffin tin. Bake for 15-18 minutes. Cool slightly before removing from the tin. Cool on a wire rack.
* I double this recipe to make 12 Texas sized muffins.
* I add 1 cup of "extras" per recipe for fun like blueberries, raisins, walnuts, and cranberries, chopped dates, cinnamon and chunks of peeled and diced apple, etc.
* Sink a spoonful of your favorite jam into the middle of these muffins before baking for a soft sweet treat in the middle of the muffin after it bakes. I like apricot or raspberry.
* This is also yummy topped with brown sugar topping
Brown Sugar Muffin Topping
This is just a simple topping to place on top of your baked goods for a little extra something. Works wonderfully on oatmeal muffins!
1/4 cup brown sugar
1/4 cup chopped walnuts or pecans
1 Tablespoon all-purpose flour
1 teaspoon cinnamon
1 Tablespoon butter, melted
Combine in a small bowl using a fork to blend the ingredients. Use to top your favorite muffins before baking. I use the back of a spoon to make a "dent" in the top of the muffin batter and spoon this topping into the dent. Bake per the muffin recipe.
1/4 cup brown sugar
1/4 cup chopped walnuts or pecans
1 Tablespoon all-purpose flour
1 teaspoon cinnamon
1 Tablespoon butter, melted
Combine in a small bowl using a fork to blend the ingredients. Use to top your favorite muffins before baking. I use the back of a spoon to make a "dent" in the top of the muffin batter and spoon this topping into the dent. Bake per the muffin recipe.
Lemon Bars
Lemon Bars
2 1/4 cups all-purpose flour
1/2 cup confectioners' sugar (powdered sugar)
1 cup butter (two sticks)
4 eggs
1 1/2 cups white sugar
1/2 cup fresh squeezed lemon juice
1 Tablespoon lemon zest
1. Preheat oven to 350 F.
2. Mix 2 cups of flour and confectioners' sugar together. Cut in the butter until dough resembles pie dough consistency. Press the dough into a 9X13 pan.
3. Bake 15 to 20 minutes or until golden brown.
4. Beat together eggs, sugar, 1/4 cup flour, lemon juice, and lemon zest for at least 2 minutes. Pour over the "straight from the oven and still hot" crust.
5. Return to the oven and bake another 20 minutes or until the lemon topping has set. Sprinkle with confectioners' sugar when cooled. Makes 24 small bars.
2 1/4 cups all-purpose flour
1/2 cup confectioners' sugar (powdered sugar)
1 cup butter (two sticks)
4 eggs
1 1/2 cups white sugar
1/2 cup fresh squeezed lemon juice
1 Tablespoon lemon zest
1. Preheat oven to 350 F.
2. Mix 2 cups of flour and confectioners' sugar together. Cut in the butter until dough resembles pie dough consistency. Press the dough into a 9X13 pan.
3. Bake 15 to 20 minutes or until golden brown.
4. Beat together eggs, sugar, 1/4 cup flour, lemon juice, and lemon zest for at least 2 minutes. Pour over the "straight from the oven and still hot" crust.
5. Return to the oven and bake another 20 minutes or until the lemon topping has set. Sprinkle with confectioners' sugar when cooled. Makes 24 small bars.
Strawberry Rhubarb Pie
Use with our recipe for pie crust
Strawberry Rhubarb Pie
Pie Filling:
1 1/4 cup granulated sugar
2 1/2 Tablespoons quick-cooking tapioca (dry, from the box)
1 Tablespoon fresh ginger, peeled and finely grated (or a little less)
1/4 teaspoon salt1 pound fresh rhubarb, cut into 1" pieces (about 3 cups)
3 cups sliced fresh strawberries (hulled)
Oven at 375. Pie bakes for 55 to 60 minutes.
Combine all ingredients together and let rest for 15 minutes.
Divide the dough in half. On a floured surface, roll out one crust at a time. Line a standard 9" pie plate with the bottom crust. Stir the filling mixture then pour into lined pie plate. Gently place top crust on top of the filling. Pinch the and "flute" the edges of the pie crust to create an decorative edge. Brush the top of the crust with about a tablespoon of milk and then sprinkle the top with about a tablespoon of raw sugar. Take a knife and pierce the crust about 3 times for steam vents. Bake for 55 to 6o minutes. If the crust (especially the edges) get too brown too fast, cover with aluminum foil until the last 5 to 7 minutes.
Strawberry Rhubarb Pie
Pie Filling:
1 1/4 cup granulated sugar
2 1/2 Tablespoons quick-cooking tapioca (dry, from the box)
1 Tablespoon fresh ginger, peeled and finely grated (or a little less)
1/4 teaspoon salt1 pound fresh rhubarb, cut into 1" pieces (about 3 cups)
3 cups sliced fresh strawberries (hulled)
Oven at 375. Pie bakes for 55 to 60 minutes.
Combine all ingredients together and let rest for 15 minutes.
Divide the dough in half. On a floured surface, roll out one crust at a time. Line a standard 9" pie plate with the bottom crust. Stir the filling mixture then pour into lined pie plate. Gently place top crust on top of the filling. Pinch the and "flute" the edges of the pie crust to create an decorative edge. Brush the top of the crust with about a tablespoon of milk and then sprinkle the top with about a tablespoon of raw sugar. Take a knife and pierce the crust about 3 times for steam vents. Bake for 55 to 6o minutes. If the crust (especially the edges) get too brown too fast, cover with aluminum foil until the last 5 to 7 minutes.
Pie Crust
Pie Crust
2 1/4 cups all purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold butter, cut into small pieces
6 to 7 Tablespoon of ice water
Put all the dry ingredients in a bowl. Cut the fats into the dry as quickly as possible handling the dough as little as possible. Toss in the cold water using a fork to "fluff" the mixture adding only enough water for the dough to hold together. Press the dough together with your hands quickly and wrap it in wax paper and refrigerate it for at least an hour. Makes two crusts.
2 1/4 cups all purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold butter, cut into small pieces
6 to 7 Tablespoon of ice water
Put all the dry ingredients in a bowl. Cut the fats into the dry as quickly as possible handling the dough as little as possible. Toss in the cold water using a fork to "fluff" the mixture adding only enough water for the dough to hold together. Press the dough together with your hands quickly and wrap it in wax paper and refrigerate it for at least an hour. Makes two crusts.
Meatball & Barley Soup
Meatball & Barley Soup
1 T olive oil
2 medium carrots, peeled and diced
1 cup diced onion
3 cloves garlic, finely diced
6 cups chicken broth
1 1/4 cups barley
1 pound ground pork
3/4 cup shredded Parmesan cheese
2 T fresh parsley
1 1/2 t. salt
1/2 t. pepper
1 can cannellini beans, drained and rinsed
8 cups roughly chopped spinach
Saute the carrots, onion and garlic in the olive oil till soft. Add mixture to your crock pot along with the broth and 2 CUPS water and the barley. Cover the crock pot and set on low to cook. Meanwhile, mix together ground pork, 1/4 cup Parmesan, the parsley, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Roll into 30 meatballs (about 1 T each).
Drop the meatballs into the soup. Stir in the beans. Recover the crockpot and cook about 6 hours. About 30 minutes before dinner, stir in the spinach, the remaining Parmesan, 1 1/4 t. salt, and 1/4 t. pepper. Ladle into bowls and garnish with grated Parmesan,if desired.
Too hot to cook shortcuts: At Meijer in the fresh cut fruit and veggie isle in produce, there are quart containers of diced carrots, celery, onion already chopped. Also they have containers of diced garlic. Cannellini beans are white kidney beans and are usually found in the World food isle by the Italian stuff. If you can't find them, regular kidney beans will do. For lighter tasting meatballs, you can substitute ground chicken. I suggest you mix them in your standmixer for speed and convenience. I'd also check the freezer isle for premade meatballs to make this a real no brainer "dump and run" dinner.
1 T olive oil
2 medium carrots, peeled and diced
1 cup diced onion
3 cloves garlic, finely diced
6 cups chicken broth
1 1/4 cups barley
1 pound ground pork
3/4 cup shredded Parmesan cheese
2 T fresh parsley
1 1/2 t. salt
1/2 t. pepper
1 can cannellini beans, drained and rinsed
8 cups roughly chopped spinach
Saute the carrots, onion and garlic in the olive oil till soft. Add mixture to your crock pot along with the broth and 2 CUPS water and the barley. Cover the crock pot and set on low to cook. Meanwhile, mix together ground pork, 1/4 cup Parmesan, the parsley, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Roll into 30 meatballs (about 1 T each).
Drop the meatballs into the soup. Stir in the beans. Recover the crockpot and cook about 6 hours. About 30 minutes before dinner, stir in the spinach, the remaining Parmesan, 1 1/4 t. salt, and 1/4 t. pepper. Ladle into bowls and garnish with grated Parmesan,if desired.
Too hot to cook shortcuts: At Meijer in the fresh cut fruit and veggie isle in produce, there are quart containers of diced carrots, celery, onion already chopped. Also they have containers of diced garlic. Cannellini beans are white kidney beans and are usually found in the World food isle by the Italian stuff. If you can't find them, regular kidney beans will do. For lighter tasting meatballs, you can substitute ground chicken. I suggest you mix them in your standmixer for speed and convenience. I'd also check the freezer isle for premade meatballs to make this a real no brainer "dump and run" dinner.
Herbed Potato Salad
I love this potato salad. Its very savory and loaded with fresh garden tastiness due to the herbs. The bonus is that this is a very low calorie treat because there is no mayo in this recipe. You can enjoy 1 cup one this salad for only 120 calories. Can be made a day ahead and kept in a tightly covered bowl in the fridge.
Herbed Potato Salad
1 1/2 cups sugar snap peas, trimmed
1 1/2 pounds of baby red and yellow potatoes, scrubbed and cut in half
2 Tablespoons white wine vinegar
1 Tablespoon olive oil
1 Tablespoon Dijon mustard (or spicy brown mustard)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 celery stalks, thinly sliced
3 Tablespoons minced red onion
2 Tablespoons chopped flat Italian parsley
2 Tablespoons fresh dill, chopped
1. Bring a large saucepan of water to a boil. Add the sugar snap peas and cook just until they turn bright green, about 30 seconds. Transfer with a slotted spoon to a colander. Rinse under cold running water and drain on a paper towel.
2. Add potatoes to the same saucepan and bring to a boil. Reduce the heat and cook until fork-tender, 12-15 minutes. Drain well.
3. Meanwhile, whisk together the vinegar, oil, mustard, salt, and pepper in a large bowl.
4. Add the hot potatoes and toss to combine. Let the potatoes cool to room temperature, about 20 minutes, stir in the peas and the remaining ingredients.
Herbed Potato Salad
1 1/2 cups sugar snap peas, trimmed
1 1/2 pounds of baby red and yellow potatoes, scrubbed and cut in half
2 Tablespoons white wine vinegar
1 Tablespoon olive oil
1 Tablespoon Dijon mustard (or spicy brown mustard)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 celery stalks, thinly sliced
3 Tablespoons minced red onion
2 Tablespoons chopped flat Italian parsley
2 Tablespoons fresh dill, chopped
1. Bring a large saucepan of water to a boil. Add the sugar snap peas and cook just until they turn bright green, about 30 seconds. Transfer with a slotted spoon to a colander. Rinse under cold running water and drain on a paper towel.
2. Add potatoes to the same saucepan and bring to a boil. Reduce the heat and cook until fork-tender, 12-15 minutes. Drain well.
3. Meanwhile, whisk together the vinegar, oil, mustard, salt, and pepper in a large bowl.
4. Add the hot potatoes and toss to combine. Let the potatoes cool to room temperature, about 20 minutes, stir in the peas and the remaining ingredients.
Dilly Beans Side Dish
This is a wonderful side dish- though is best in the summer when you can get fresh greens. And when I say fresh dill, I mean fresh dill- don't use dried or I'll find you!
Dilly Beans
1 1/2 cups water
2 cups stemmed green beans
2 Tablespoons fresh dill, chopped
2 large cloves of garlic, pressed
1/4 teaspoon red pepper flakes, or to taste (I used 1/8 t.)
1/3 cup apple cider vinegar
1/2 teaspoon honey
Bring the water to a full boil and blanch the green beans for three minutes. Drain the beans and stir in the dill (use a glass or ceramic bowl so the vinegar doesn't make everything taste funny).
Combine the garlic, red pepper flakes, vinegar,and honey and bring to a boil. Reduce heat to simmer and cook for 2 minutes. Pour over beans. Let the beans "rest" for 20 minutes. Serve at room temperature.
Dilly Beans
1 1/2 cups water
2 cups stemmed green beans
2 Tablespoons fresh dill, chopped
2 large cloves of garlic, pressed
1/4 teaspoon red pepper flakes, or to taste (I used 1/8 t.)
1/3 cup apple cider vinegar
1/2 teaspoon honey
Bring the water to a full boil and blanch the green beans for three minutes. Drain the beans and stir in the dill (use a glass or ceramic bowl so the vinegar doesn't make everything taste funny).
Combine the garlic, red pepper flakes, vinegar,and honey and bring to a boil. Reduce heat to simmer and cook for 2 minutes. Pour over beans. Let the beans "rest" for 20 minutes. Serve at room temperature.
Peanut Butter Cookies
Peanut Butter Cookies
1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 shortening (crisco)
1/2 cup peanut butter
1 egg
1 1/4 cups all-purpose flour
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
Oven at 375. Cream together sugars and fats till fluffy. Add in egg and beat till incorporated. Sift together dry ingredients. Add all at once to wet ingredients and stir just until everything is moist. Shape into 1" balls. Place on ungreased cookie sheet. Flatten with a fork in a criss-cross pattern. Bake 8 to 10 minutes or until edges are just lightly brown and middle of cookie is not longer wet looking. Remove from the oven and let cool slightly before removing to a wire rack to cool completely. About 3 doz. cookies.
1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 shortening (crisco)
1/2 cup peanut butter
1 egg
1 1/4 cups all-purpose flour
3/4 t. baking soda
1/2 t. baking powder
1/4 t. salt
Oven at 375. Cream together sugars and fats till fluffy. Add in egg and beat till incorporated. Sift together dry ingredients. Add all at once to wet ingredients and stir just until everything is moist. Shape into 1" balls. Place on ungreased cookie sheet. Flatten with a fork in a criss-cross pattern. Bake 8 to 10 minutes or until edges are just lightly brown and middle of cookie is not longer wet looking. Remove from the oven and let cool slightly before removing to a wire rack to cool completely. About 3 doz. cookies.
Tex-Mex Black Bean Soup
My hubby comes from Southern California- tex-mex to him is a way of life! I serve these with simple Jiffy mini corn bread muffins.
Tex-Mex black bean soup
1 T olive oil
1 medium nion, chopped
1 green bell pepper, cut into 1/4 inch pieces (OR...use a pablano pepper)
Salt and pepper to taste
1 T chopped chipolte in adobo sauce (or 2t. mexican chili powder if you prefer)
1 15-oz. can black beans, drained and rinsed
1 15-oz. can black refried beans
2 cups low-sodium vegetable broth
Garnishes: diced avocado, fresh salsa, lowfat sour cream, fresh cilantro, diced white onion.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and peppers, season with salt and pepper. Stir until softened. Add the chipolte and adobo sauce. Stir in the beans (both kinds) and vegetable broth and bring to a boil. Reduce heat and simmer for 2 minutes.
Divide into 4 bowls and garnish as desired.
Tex-Mex black bean soup
1 T olive oil
1 medium nion, chopped
1 green bell pepper, cut into 1/4 inch pieces (OR...use a pablano pepper)
Salt and pepper to taste
1 T chopped chipolte in adobo sauce (or 2t. mexican chili powder if you prefer)
1 15-oz. can black beans, drained and rinsed
1 15-oz. can black refried beans
2 cups low-sodium vegetable broth
Garnishes: diced avocado, fresh salsa, lowfat sour cream, fresh cilantro, diced white onion.
Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and peppers, season with salt and pepper. Stir until softened. Add the chipolte and adobo sauce. Stir in the beans (both kinds) and vegetable broth and bring to a boil. Reduce heat and simmer for 2 minutes.
Divide into 4 bowls and garnish as desired.
Pumpkin Bran Muffins
These were insanely delicious. I feed them to people to sneak a little extra fiber into their lives.
Pumpkin Bran Muffins
1 cup whole wheat flour
3/4 cup wheat bran
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 teaspoon salt
1 cup canned puree pumpkin
2 eggs
2/3 cups buttermilk
1/4 cup canola oil
Preheat oven to 400. Line 12-cup muffin tin with paper liners.
In a large bowl stir together all the dry ingredients. In a separate bowl, mix together all the wet ingredients. Pour the wet into the dry and stir just until all the ingredients are incorporated. Fill muffin cups 2/3 full. Bake about 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Pumpkin Bran Muffins
1 cup whole wheat flour
3/4 cup wheat bran
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 teaspoon salt
1 cup canned puree pumpkin
2 eggs
2/3 cups buttermilk
1/4 cup canola oil
Preheat oven to 400. Line 12-cup muffin tin with paper liners.
In a large bowl stir together all the dry ingredients. In a separate bowl, mix together all the wet ingredients. Pour the wet into the dry and stir just until all the ingredients are incorporated. Fill muffin cups 2/3 full. Bake about 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Subscribe to:
Posts (Atom)