Ingredients:
1. 1 1/4 cups water
2. 2 tablespoons olive oil
3. 1 teaspoon salt
4. 3 cups flour (I use bread flour)
5. 1/2 cup rolled oats
6. 2 tablespoons brown sugar
7. 1 1/2 teaspoons active dry yeast
8. 1 tbs ground flax seed (optional)
Instructions:
1. This recipe can be made in a bread maker or not! I will add the instructions I use to make in a bread machine as I think its easily adaptable to hand mixing.
2. Add ingredients to bread machine - liquids first then dry or as per your manual.
3. Select the dough cycle and hit start. It will mix and do its first rise in the machine (dough cycle on my machine is about 1 hr 15 minutes I think)
4. When machine is done pull out the dough, it may be sticky. Knead it out onto a floured surface, add flour if you need to. Shape into loaf.
5. Place loaf into a gread loaf pan and loosely cover with plastic wrap to rise till 1 inch above the pan (about 30 minutes).
6. Bake 30-40 minutes at 350 degrees.
Monday, December 7, 2009
Sunday, November 15, 2009
Menu Plan
Sloppy joes with steamed veggies
Cheesy chicken casserole w/ steamed veggies
Chicken tortilla soup
baked chicken nuggets w/ roasted veggies
steak, mashed potatoes, and corn.
Cheesy chicken casserole w/ steamed veggies
Chicken tortilla soup
baked chicken nuggets w/ roasted veggies
steak, mashed potatoes, and corn.
Sunday, November 1, 2009
Saturday, October 10, 2009
Best Mac n Cheese
First cook 1 lb of macaroni noodles in boiling water with one cup of chicken stock. Drain the noodles and set them aside.
In a large pot make a roux with 2 tbsp butter and 2 tbsp flour on medium heat. Let it thicken.
Then, add 1 cup milk and 1 cup chicken stock (weird I know, but it tastes great, trust me!)
Let that thicken.
Then add 4 oz of softened cream cheese. Stir the sauce so the cheese melts evenly.
When the cream cheese is fully melted and the sauce thickens a bit more add 4 cups of shredded cheddar cheese (a 16 oz block shreds into 4 cups) and stir so the cheddar melts.
When the cheddar cheese is melted, add the noodles to the sauce and stir to combine it evenly.
Then put the mac and cheese in a 13x9 pan and cover the top with shredded cheese. Put it in the oven on the broiler for 5 minutes to melt the cheese on top.
Serve it hot and enjoy!
In a large pot make a roux with 2 tbsp butter and 2 tbsp flour on medium heat. Let it thicken.
Then, add 1 cup milk and 1 cup chicken stock (weird I know, but it tastes great, trust me!)
Let that thicken.
Then add 4 oz of softened cream cheese. Stir the sauce so the cheese melts evenly.
When the cream cheese is fully melted and the sauce thickens a bit more add 4 cups of shredded cheddar cheese (a 16 oz block shreds into 4 cups) and stir so the cheddar melts.
When the cheddar cheese is melted, add the noodles to the sauce and stir to combine it evenly.
Then put the mac and cheese in a 13x9 pan and cover the top with shredded cheese. Put it in the oven on the broiler for 5 minutes to melt the cheese on top.
Serve it hot and enjoy!
Friday, September 25, 2009
Apple Cider Donuts
Step 1: Get your ingredients and prepare stations
Most grocery stores carry apple cider in the produce department during the fall months and all other ingredients should be easy to find at the store or in your own pantry. If you don’t have a donut cutter, try a kitchen or home supply store. Bring along this
shopping list so you don’t miss any items.
Before baking starts, set up donut making stations to streamline the process and keep everyone from stepping on each other’s toes.
Step 2: Mixing Station
At the first station, put a few of your Home Maven friends in charge of heating the cider and mixing the ingredients together in bowls to create the dough. If you’d like, you can reduce several cups of cider (one for each batch you plan to make) beforehand to speed up the process.
Friends stationed here will follow these instructions:
* Boil 1 cup of apple cider in a small saucepan for 8 to 10 minutes or until cider is reduced to 1/4 cup; let cool.
* In a large bowl, beat sugar with solid shortening until smooth. Add eggs and mix well, then add buttermilk and cooled cider.
* In a medium-sized bowl, stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Add to liquid ingredients; mix ingredients just enough to combine.
Step 3: Donut-Cutting Station
At the second station, set up an area on a flat surface with a lightly floured board for cutting and shaping dough. Place baking pans covered in wax paper or parchment nearby for finished donut shapes.
Friends stationed here will follow these instructions:
* Transfer dough to the lightly floured board and pat to 1/2-inch thickness. Cut with a 3-inch donut cutter; re-roll the excess donut holes and cut scraps back into the dough.
* Refrigerate formed donuts on baking sheets for about 20 minutes to help firm the dough prior to frying.
Step 4: Frying Station
If you want to work at a faster pace, you can provide two frying pans at this station so more donuts can be fried at once. Also provide plates with several layers of paper towels for draining the donuts after frying.
Friends stationed here will follow these instructions:
* Add enough oil or shortening to fill a deep (3-inch) pan; heat to approximately 375°F or until the oil is bubbling.
* Fry several donuts at a time, turning once or twice until browned and cooked through, about 4 minutes.
* Remove and place on paper towels for draining and cooling.
Step 5: Cinnamon and Sugar Station
Have one or two helpers put the finishing touch on the donuts by supplying large plastic zip-top bags containing a cinnamon and sugar mixture. Once the donuts have drained and cooled a bit, they will shake up the donuts in the bag. Finished donuts can be placed on a wire rack to continue cooling.
For an added touch, have friends at this station pour the excess apple cider into a large saucepan and heat with cinnamon sticks, nutmeg, cloves and orange peel. Since they won’t have much to do right away they can keep an eye on the hot apple cider and stir occasionally. Not only will it add warm festive fragrances throughout your home, it makes a tasty complement to the donuts.
Step 6: Goodie Bags
Goodie Bags
When the baking is finished take a moment to sit back and enjoy your warm donuts and hot apple cider together. You can catch up with each other and talk about your plans for the season. Before it’s time to go, make several goodie bags with your friends so they can take home some leftover treats to share.
Most grocery stores carry apple cider in the produce department during the fall months and all other ingredients should be easy to find at the store or in your own pantry. If you don’t have a donut cutter, try a kitchen or home supply store. Bring along this
shopping list so you don’t miss any items.
Before baking starts, set up donut making stations to streamline the process and keep everyone from stepping on each other’s toes.
Step 2: Mixing Station
At the first station, put a few of your Home Maven friends in charge of heating the cider and mixing the ingredients together in bowls to create the dough. If you’d like, you can reduce several cups of cider (one for each batch you plan to make) beforehand to speed up the process.
Friends stationed here will follow these instructions:
* Boil 1 cup of apple cider in a small saucepan for 8 to 10 minutes or until cider is reduced to 1/4 cup; let cool.
* In a large bowl, beat sugar with solid shortening until smooth. Add eggs and mix well, then add buttermilk and cooled cider.
* In a medium-sized bowl, stir together flour, baking powder, baking soda, cinnamon, salt and nutmeg. Add to liquid ingredients; mix ingredients just enough to combine.
Step 3: Donut-Cutting Station
At the second station, set up an area on a flat surface with a lightly floured board for cutting and shaping dough. Place baking pans covered in wax paper or parchment nearby for finished donut shapes.
Friends stationed here will follow these instructions:
* Transfer dough to the lightly floured board and pat to 1/2-inch thickness. Cut with a 3-inch donut cutter; re-roll the excess donut holes and cut scraps back into the dough.
* Refrigerate formed donuts on baking sheets for about 20 minutes to help firm the dough prior to frying.
Step 4: Frying Station
If you want to work at a faster pace, you can provide two frying pans at this station so more donuts can be fried at once. Also provide plates with several layers of paper towels for draining the donuts after frying.
Friends stationed here will follow these instructions:
* Add enough oil or shortening to fill a deep (3-inch) pan; heat to approximately 375°F or until the oil is bubbling.
* Fry several donuts at a time, turning once or twice until browned and cooked through, about 4 minutes.
* Remove and place on paper towels for draining and cooling.
Step 5: Cinnamon and Sugar Station
Have one or two helpers put the finishing touch on the donuts by supplying large plastic zip-top bags containing a cinnamon and sugar mixture. Once the donuts have drained and cooled a bit, they will shake up the donuts in the bag. Finished donuts can be placed on a wire rack to continue cooling.
For an added touch, have friends at this station pour the excess apple cider into a large saucepan and heat with cinnamon sticks, nutmeg, cloves and orange peel. Since they won’t have much to do right away they can keep an eye on the hot apple cider and stir occasionally. Not only will it add warm festive fragrances throughout your home, it makes a tasty complement to the donuts.
Step 6: Goodie Bags
Goodie Bags
When the baking is finished take a moment to sit back and enjoy your warm donuts and hot apple cider together. You can catch up with each other and talk about your plans for the season. Before it’s time to go, make several goodie bags with your friends so they can take home some leftover treats to share.
Delectable Avocado Dill Salad
A delicious addition to a romaine lettuce wrap or served as a light side. The avocado is so creamy, the cucumber is super crunchy, and the lemon and dill give it a bold flavor!
Ingredients:
1/2 or 1 whole avocado, sliced into bite size pieces
1 green onion, sliced
1/4 large english cucumber, cut into bite size pieces
juice from half a lemon ( this may be too much for some people so start with less and add more if you think it needs it)
1/4 tspn hemp oil
1 small bunch of dill, pulled off the stem and cut into smaller pieces
a pinch of sea salt
Preparation:
Chuck all bits into a bowl, mix around, and let sit in the fridge for about an hour before serving. The avocado will get a little softer and absord some of the flavor from the bottom of the bowl. Give it a good mix around before serving and enjoy!
Ingredients:
1/2 or 1 whole avocado, sliced into bite size pieces
1 green onion, sliced
1/4 large english cucumber, cut into bite size pieces
juice from half a lemon ( this may be too much for some people so start with less and add more if you think it needs it)
1/4 tspn hemp oil
1 small bunch of dill, pulled off the stem and cut into smaller pieces
a pinch of sea salt
Preparation:
Chuck all bits into a bowl, mix around, and let sit in the fridge for about an hour before serving. The avocado will get a little softer and absord some of the flavor from the bottom of the bowl. Give it a good mix around before serving and enjoy!
Stuffed Bell Peppers
These crunchy peppers with a smooth avocado/beet filling have been a big hit at parties. People who had never had a 100% raw dish served to them were asking me for the recipe.
Ingredients:
4 Bell Peppers (mixed colors), quartered and seeded
1 avocado, mashed
1 beet, grated
1 celery stalk, chopped fine
2 tablespoon sunflower seeds, soaked 4 hours and rinsed (I’ve done it without soaking the sunflower seeds with success).
1 tablespoon lemon juice
1 teaspoon kelp powder
Preparation:
Put ingredients (except peppers) in a medium bowl and mix thoroughly. Fill peppers with mixture. Cut into quarters for easier handling.
Ingredients:
4 Bell Peppers (mixed colors), quartered and seeded
1 avocado, mashed
1 beet, grated
1 celery stalk, chopped fine
2 tablespoon sunflower seeds, soaked 4 hours and rinsed (I’ve done it without soaking the sunflower seeds with success).
1 tablespoon lemon juice
1 teaspoon kelp powder
Preparation:
Put ingredients (except peppers) in a medium bowl and mix thoroughly. Fill peppers with mixture. Cut into quarters for easier handling.
Mock Re-Fried Beans (Taco and Burrito)
Ingredients:
Mock Re-fried Beans
(4 servings)
BLEND IN FOOD PROCESSOR (until re-fried bean consistency)
2 cups soaked walnuts
½ cup banana
1 avocado
1 ¼ teaspoon cumin
¼ cup spring or structured water
1 ½ tablespoons cacao powder
1 ¾ teaspoons pink salt
Taco
(1 serving)
Place moderate amount of mock re-fried beans at bottom of cabbage leaf.
Add ¼ avocado on top of mock re-fried beans
Sprinkle pink salt on avocado
Sprinkle small pinch of cumin on avocado
½ cup cilantro
Place ¼ chopped tomato on top of avocado
Sprinkle pink salt on tomato
Add small pinch of paprika
Add any amount of cayenne if desired
Burrito
(1 serving)
Place moderate amount of mock re-fried beans on nori wrap or big romaine lettuce leaf.
Add ½ Avocado on top of mock re-fried beans
Sprinkle small amount of pink salt on top of avocado
¼ cup cilantro
¼ cup chopped tomatoes
Sprinkle small amount pink salt on tomatoes
Sprinkle black pepper on top
Squeeze lemon and/or lime on top
Desired amount cayenne or habenjero pepper (Optional)
Fold in to burrito shape and enjoy!
Mock Re-fried Beans
(4 servings)
BLEND IN FOOD PROCESSOR (until re-fried bean consistency)
2 cups soaked walnuts
½ cup banana
1 avocado
1 ¼ teaspoon cumin
¼ cup spring or structured water
1 ½ tablespoons cacao powder
1 ¾ teaspoons pink salt
Taco
(1 serving)
Place moderate amount of mock re-fried beans at bottom of cabbage leaf.
Add ¼ avocado on top of mock re-fried beans
Sprinkle pink salt on avocado
Sprinkle small pinch of cumin on avocado
½ cup cilantro
Place ¼ chopped tomato on top of avocado
Sprinkle pink salt on tomato
Add small pinch of paprika
Add any amount of cayenne if desired
Burrito
(1 serving)
Place moderate amount of mock re-fried beans on nori wrap or big romaine lettuce leaf.
Add ½ Avocado on top of mock re-fried beans
Sprinkle small amount of pink salt on top of avocado
¼ cup cilantro
¼ cup chopped tomatoes
Sprinkle small amount pink salt on tomatoes
Sprinkle black pepper on top
Squeeze lemon and/or lime on top
Desired amount cayenne or habenjero pepper (Optional)
Fold in to burrito shape and enjoy!
Angel Hair Pasta with Mushroom Cream Sauce
Angel Hair Pasta with Mushroom Cream Sauce
I mated a couple recipes from Alissa Cohen and Ani Phyo here. I've just never been a fan of the marinara sauce that Alissa pairs her pasta with. When I tried Ani's recipe, I thought, "this sauce is great, but it would be BETTER on zucchini pasta...
Ingredients:
2 cups sliced mushrooms
3 tablespoons Bragg's liquid aminos
1/2 clove of garlic
2 tbsp olive oil
4 zucchini
2 cloves of garlic
1 tsp sea salt
1 1/2 cup almonds
3/4 cup water
1 cup olive oil
Preparation:
Mix the mushrooms with Braggs, small amount of olive oil, and 1/2 clove of garlic. Set aside to marinate until thoroughly soaked and tender.
Peel the zucchini and process through the spiral slicer with the blade on the pasta setting.
Put the 2 cloves of garlic and sea salt in the food processor until chopped into small pieces. Add almonds and process until fine. Add water and process until thick and creamy (may not require entire amount of water listed). Add olive oil and process until creamy.
Mix the pasta and cream sauce in a large bowl. Stir in half the marinated mushrooms. Divide into bowls and top with the rest of the mushrooms.
I mated a couple recipes from Alissa Cohen and Ani Phyo here. I've just never been a fan of the marinara sauce that Alissa pairs her pasta with. When I tried Ani's recipe, I thought, "this sauce is great, but it would be BETTER on zucchini pasta...
Ingredients:
2 cups sliced mushrooms
3 tablespoons Bragg's liquid aminos
1/2 clove of garlic
2 tbsp olive oil
4 zucchini
2 cloves of garlic
1 tsp sea salt
1 1/2 cup almonds
3/4 cup water
1 cup olive oil
Preparation:
Mix the mushrooms with Braggs, small amount of olive oil, and 1/2 clove of garlic. Set aside to marinate until thoroughly soaked and tender.
Peel the zucchini and process through the spiral slicer with the blade on the pasta setting.
Put the 2 cloves of garlic and sea salt in the food processor until chopped into small pieces. Add almonds and process until fine. Add water and process until thick and creamy (may not require entire amount of water listed). Add olive oil and process until creamy.
Mix the pasta and cream sauce in a large bowl. Stir in half the marinated mushrooms. Divide into bowls and top with the rest of the mushrooms.
Tuesday, September 22, 2009
Pumpkin Cake
US METRIC
INGREDIENTS (Nutrition)
* 2 cups white sugar
* 1 1/4 cups vegetable oil
* 1 teaspoon vanilla extract
* 2 cups canned pumpkin
* 4 eggs
* 2 cups all-purpose flour
* 3 teaspoons baking powder
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 cup chopped walnuts (optional)
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
INGREDIENTS (Nutrition)
* 2 cups white sugar
* 1 1/4 cups vegetable oil
* 1 teaspoon vanilla extract
* 2 cups canned pumpkin
* 4 eggs
* 2 cups all-purpose flour
* 3 teaspoons baking powder
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 2 teaspoons ground cinnamon
* 1 cup chopped walnuts (optional)
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
3. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Butterscotch Cream Cheese Icing
butterscotch cream cheese icing
1 lb. cream cheese (2 pkg, I think)
6 T. unsalted butter, softened
1 c. firmly packed light brown sugar
2 T dark corn syrup
1 tsp. vanilla (or as much vanilla as you like; I'm pro-extra-vanilla)
Beat cream cheese and butter until smooth, about 3 minutes (and yes, do it for three minutes. Set a timer. You'll feel like a goof letting the mixer run for so long, but it will be worth it). Add remaining ingredients and beat until smooth and creamy, at least another three minutes. Cover and refrigerate for at least one hour to allow the frosting to thicken up before using.
This stuff is AMAZING on pumpkin bars/spice cupcakes. One time I made it and it was a little grainy, as though the brown sugar didn't totally dissolve. I don't know if I failed to mix it long enough or if I didn't let it chill long enough, or what. It was still tasty, but not as smooth as I wanted it.
1 lb. cream cheese (2 pkg, I think)
6 T. unsalted butter, softened
1 c. firmly packed light brown sugar
2 T dark corn syrup
1 tsp. vanilla (or as much vanilla as you like; I'm pro-extra-vanilla)
Beat cream cheese and butter until smooth, about 3 minutes (and yes, do it for three minutes. Set a timer. You'll feel like a goof letting the mixer run for so long, but it will be worth it). Add remaining ingredients and beat until smooth and creamy, at least another three minutes. Cover and refrigerate for at least one hour to allow the frosting to thicken up before using.
This stuff is AMAZING on pumpkin bars/spice cupcakes. One time I made it and it was a little grainy, as though the brown sugar didn't totally dissolve. I don't know if I failed to mix it long enough or if I didn't let it chill long enough, or what. It was still tasty, but not as smooth as I wanted it.
Saturday, September 12, 2009
Menu
Chicken Curry with fragrant basmati rice
Chicken Vindaloo
Meatloaf and mashed potatoes with green beans
Balsamic Roasted Pork Loin with potato wedges
Fish sticks with mac n cheese
Chicken Vindaloo
Meatloaf and mashed potatoes with green beans
Balsamic Roasted Pork Loin with potato wedges
Fish sticks with mac n cheese
Balsamic Roasted Pork Loin
INGREDIENTS (Nutrition)
* 2 tablespoons steak seasoning rub
* 1/2 cup balsamic vinegar
* 1/2 cup olive oil
* 2 pounds boneless pork loin roast
DIRECTIONS
1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
* 2 tablespoons steak seasoning rub
* 1/2 cup balsamic vinegar
* 1/2 cup olive oil
* 2 pounds boneless pork loin roast
DIRECTIONS
1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.
Brown Sugar Meatloaf
INGREDIENTS (Nutrition)
* 1/2 cup packed brown sugar
* 1/2 cup ketchup
* 1 1/2 pounds lean ground beef
* 3/4 cup milk
* 2 eggs
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 small onion, chopped
* 1/4 teaspoon ground ginger
* 3/4 cup finely crushed saltine cracker crumbs
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.
* 1/2 cup packed brown sugar
* 1/2 cup ketchup
* 1 1/2 pounds lean ground beef
* 3/4 cup milk
* 2 eggs
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 small onion, chopped
* 1/4 teaspoon ground ginger
* 3/4 cup finely crushed saltine cracker crumbs
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.
Monday, August 31, 2009
25-Minute Tunisian Vegetable Couscous
INGREDIENTS (Nutrition)
* 1 tablespoon olive oil
* 1 red onion, chopped
* 1 zucchini, coarsely chopped
* 1 yellow squash, coarsely chopped
* 1 carrot, coarsely chopped
* 1 red bell pepper, coarsely chopped
* 1 yellow bell pepper, coarsely chopped
* 1/2 cup sliced baby portabella mushrooms
* 4 cups vegetable broth
* 1/2 teaspoon smoked sweet paprika
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon salt
* 1 tablespoon chopped fresh cilantro
* 1 (16 ounce) can chickpeas, drained
* 2 Roma tomatoes, sliced
* 2 cups dry couscous
* 1 teaspoon grated orange zest
* 1 tablespoon grated Parmesan cheese (optional)
* 1/2 teaspoon paprika (optional)
* 1 tablespoon finely chopped toasted almonds (optional)
DIRECTIONS
1. Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
2. Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
3. Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
* 1 tablespoon olive oil
* 1 red onion, chopped
* 1 zucchini, coarsely chopped
* 1 yellow squash, coarsely chopped
* 1 carrot, coarsely chopped
* 1 red bell pepper, coarsely chopped
* 1 yellow bell pepper, coarsely chopped
* 1/2 cup sliced baby portabella mushrooms
* 4 cups vegetable broth
* 1/2 teaspoon smoked sweet paprika
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon salt
* 1 tablespoon chopped fresh cilantro
* 1 (16 ounce) can chickpeas, drained
* 2 Roma tomatoes, sliced
* 2 cups dry couscous
* 1 teaspoon grated orange zest
* 1 tablespoon grated Parmesan cheese (optional)
* 1/2 teaspoon paprika (optional)
* 1 tablespoon finely chopped toasted almonds (optional)
DIRECTIONS
1. Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
2. Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
3. Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.
Easy Cheesy Chicken
INGREDIENTS (Nutrition)
* 6 skinless, boneless chicken breast halves
* salt and pepper to taste
* 1 teaspoon garlic powder
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (11 ounce) can condensed cream of Cheddar cheese soup
* 1 (8 ounce) container sour cream
DIRECTIONS
1. Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
2. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
3. Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.
* 6 skinless, boneless chicken breast halves
* salt and pepper to taste
* 1 teaspoon garlic powder
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 (11 ounce) can condensed cream of Cheddar cheese soup
* 1 (8 ounce) container sour cream
DIRECTIONS
1. Rinse chicken, and pat dry. Sprinkle with salt, pepper and garlic powder. Place in slow cooker.
2. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and cream of Cheddar cheese soup.
3. Cook on Low for 6 to 8 hours. Stir in sour cream just before serving.
Black Bean and Pork Tenderloin Slow Cooker Chili
INGREDIENTS (Nutrition)
* 1 1/2 pounds pork tenderloin, cut into 2 inch strips
* 1 small onion, coarsely chopped
* 1 small red bell pepper, coarsely chopped
* 3 (15 ounce) cans black beans
* 1 (16 ounce) jar salsa
* 1/2 cup chicken broth
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 2 teaspoons chili powder
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
2. Break up pieces of cooked pork to thicken the chili before serving.
* 1 1/2 pounds pork tenderloin, cut into 2 inch strips
* 1 small onion, coarsely chopped
* 1 small red bell pepper, coarsely chopped
* 3 (15 ounce) cans black beans
* 1 (16 ounce) jar salsa
* 1/2 cup chicken broth
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 2 teaspoons chili powder
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
2. Break up pieces of cooked pork to thicken the chili before serving.
Sunday, August 2, 2009
Wednesday, June 24, 2009
Lentils
2 cups dried lentils (no need to soak)
4 cups water
1/2 onion, diced
garlic (I usually use 3 cloves, but we like garlic)
4 tbsp. honey
2 tbsp. soy sauce
saute onion and garlic in olive oil, once translucent add water, lentils, honey and soy sauce, bake in a dutch oven at 350 until most of the water has been absorbed (usually an hour or so).
4 cups water
1/2 onion, diced
garlic (I usually use 3 cloves, but we like garlic)
4 tbsp. honey
2 tbsp. soy sauce
saute onion and garlic in olive oil, once translucent add water, lentils, honey and soy sauce, bake in a dutch oven at 350 until most of the water has been absorbed (usually an hour or so).
Not Sketti-ohs
I make my kids o-shaped noodles from time to time, and I make a sweet tomato/cheese sauce to give them a taste of one of my old favorites we don't buy because I'm trying to avoid food additives. This is an occasional treat! I don't make it often, and my older boy thinks it's too sweet, even with only one spoon of sugar, at five.
This recipe is easy to modify for various special diets, since you are in control of the ingredients.
12 oz of smooth tomato sauce (or 4 oz tomato paste and 4 oz tomato-based mixed veggie juice)
3/4-1 cup of shredded cheese (we use colby/jack, or you can use a mix of jack and mild cheddar, or even veggie cheese, whatever makes you happiest)
1-2 Tbsp sugar to taste
Heat sauce to a simmer, add cheese. Stir until cheese is mostly melted, then blend with a stick blender and add sugar 1 Tbsp at a time, blending and tasting between them. If you don't have a stick bender, pour into a blender and blend until smooth and the cheese is fairly incorporated.
Pour hot sauce over:
4-6 cups of o-shaped pasta, cooked and cooled.
Stir, and serve.
This recipe is easy to modify for various special diets, since you are in control of the ingredients.
12 oz of smooth tomato sauce (or 4 oz tomato paste and 4 oz tomato-based mixed veggie juice)
3/4-1 cup of shredded cheese (we use colby/jack, or you can use a mix of jack and mild cheddar, or even veggie cheese, whatever makes you happiest)
1-2 Tbsp sugar to taste
Heat sauce to a simmer, add cheese. Stir until cheese is mostly melted, then blend with a stick blender and add sugar 1 Tbsp at a time, blending and tasting between them. If you don't have a stick bender, pour into a blender and blend until smooth and the cheese is fairly incorporated.
Pour hot sauce over:
4-6 cups of o-shaped pasta, cooked and cooled.
Stir, and serve.
Monday, June 22, 2009
Grilled Steak with Garlic-Parmesan Crust
Serve it with snow peas or sugar snap peas with dressing (while they're still in season!) and fresh blueberries or raspberries.
* 2 lbs. boneless New York strip or Delmonico steaks (about 2 or 3 steaks)
* 1 Tbsp. butter or margarine
* 1/4 cup grated Parmesan cheese
* 1/2 tsp. garlic powder
Preheat the grill to medium-high heat. (Alternatively, preheat the broiler.)
With the lid closed, grill (or broil) the steaks on one side to the desired doneness (about 4 minutes per side for medium-rare).
When you flip the steaks, spread a light coating of margarine or butter on top of the cooked side of each steak. Sprinkle each steak generously with Parmesan cheese and lightly with garlic powder. Then cook the steaks to desired doneness.
Remove the steaks to a plate or cutting board and slice them into strips to serve them.
Scramble Flavor Booster: After flipping the steaks, sprinkle them with black pepper or a little cayenne pepper in addition to the garlic powder.
Tip:
Enjoy a little summer all year long: If you pick or buy extra berries while they are in season, consider freezing some. Gently rinse and dry them (remove stems for strawberries), lay them on a cookie sheet in the freezer, and then transfer them to a freezer bag or other container once they are frozen.
SERVE WITH SNOW PEAS OR SUGAR SNAP PEAS WITH DRESSING & BLUEBERRIES OR RASPBERRIES
Serve snow peas or sugar snap peas with 1/2 cup ranch or salad dressing of your choice.
Serve it with 1/2 - 1 lb. of fresh blueberries, raspberries, or your favorite berries.
Nutritional Information per serving (% based upon daily values)
Calories: 340; Total Fat: 15g, 23%; Saturated Fat: 6g, 28%; Cholesterol: 135mg, 46%; Sodium: 180mg, 8%; Total Carbohydrate: 1g, 0%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 48g
Nutritional Information per serving with sidedish (% based upon daily values) (1/2 cup snow peas with 1 tsp. ranch & 1/2 cup berries)
Calories: 418; Total Fat: 18g, 27%; Saturated Fat: 6g, 30%; Cholesterol: 137mg, 47%; Sodium: 223mg, 10%; Total Carbohydrate: 15g, 5%; Dietary Fiber: 3g, 10%; Sugar: 8g; Protein: 54g
* 2 lbs. boneless New York strip or Delmonico steaks (about 2 or 3 steaks)
* 1 Tbsp. butter or margarine
* 1/4 cup grated Parmesan cheese
* 1/2 tsp. garlic powder
Preheat the grill to medium-high heat. (Alternatively, preheat the broiler.)
With the lid closed, grill (or broil) the steaks on one side to the desired doneness (about 4 minutes per side for medium-rare).
When you flip the steaks, spread a light coating of margarine or butter on top of the cooked side of each steak. Sprinkle each steak generously with Parmesan cheese and lightly with garlic powder. Then cook the steaks to desired doneness.
Remove the steaks to a plate or cutting board and slice them into strips to serve them.
Scramble Flavor Booster: After flipping the steaks, sprinkle them with black pepper or a little cayenne pepper in addition to the garlic powder.
Tip:
Enjoy a little summer all year long: If you pick or buy extra berries while they are in season, consider freezing some. Gently rinse and dry them (remove stems for strawberries), lay them on a cookie sheet in the freezer, and then transfer them to a freezer bag or other container once they are frozen.
SERVE WITH SNOW PEAS OR SUGAR SNAP PEAS WITH DRESSING & BLUEBERRIES OR RASPBERRIES
Serve snow peas or sugar snap peas with 1/2 cup ranch or salad dressing of your choice.
Serve it with 1/2 - 1 lb. of fresh blueberries, raspberries, or your favorite berries.
Nutritional Information per serving (% based upon daily values)
Calories: 340; Total Fat: 15g, 23%; Saturated Fat: 6g, 28%; Cholesterol: 135mg, 46%; Sodium: 180mg, 8%; Total Carbohydrate: 1g, 0%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 48g
Nutritional Information per serving with sidedish (% based upon daily values) (1/2 cup snow peas with 1 tsp. ranch & 1/2 cup berries)
Calories: 418; Total Fat: 18g, 27%; Saturated Fat: 6g, 30%; Cholesterol: 137mg, 47%; Sodium: 223mg, 10%; Total Carbohydrate: 15g, 5%; Dietary Fiber: 3g, 10%; Sugar: 8g; Protein: 54g
Bowties with Swiss Chard and Sundried Tomatoes
Servings & Prep Time
25 minutes Prep + Cook Time
Servings: 8 · serving size: about 1 3/4 cups
I could practically feel myself growing stronger after eating this tasty dish stacked with power foods like greens, onions, beans and tomatoes, and everyone in our family happily ate it. Serve it with whole grain bread.
* 16 oz. bowtie pasta (farfalle)
* 2 Tbsp. olive oil
* 1 yellow onion, diced
* 2 tsp. minced garlic, (about 4 cloves)
* 1/3 cup julienne-cut sundried tomatoes, sold in a bag
* 1 head Swiss chard, kale or spinach, cleaned thoroughly, ends trimmed, and chopped (about 1 lb.)
* 1 tsp. fresh or dried rosemary, chopped
* 1 Tbsp. balsamic vinegar
* 1/4 tsp. salt, or to taste
* 15 oz. canned cannellini or white kidney beans, drained and rinsed
* 1/4 cup grated Parmesan cheese
Cook the noodles according to the package directions until they are al dente. When they are nearly done cooking, scoop out about 1/4 cup of the cooking water and set that aside.
Meanwhile, in a heavy skillet, heat the oil over medium heat. Add the onions and garlic and cook them for about 5 minutes, stirring frequently, while you chop the chard. Stir in the tomatoes and chard, cover the skillet, reduce the heat (so the chard steams but doesn't burn) and steam the chard for about 5 minutes. Stir in the rosemary, vinegar, salt and beans. Continue cooking it until the noodles are done.
Drain the noodles, allowing a little water to cling to them, and combine the chard mixture and the noodles. Stir in the cheese. If the pasta is too dry, stir in some or all of the reserved cooking water. Serve it immediately.
Scramble Flavor Booster: Serve the pasta with freshly grated Parmesan cheese and freshly ground black pepper.
Tip:
If your market doesn't carry chard (many farm markets have it right now), use kale, spinach, or greens of your choice.
SERVE WITH WHOLE GRAIN BREAD
Serve it with a loaf of whole grain bread.
Nutritional Information per serving (% based upon daily values)
Calories: 330; Total Fat: 6g, 9%; Saturated Fat: 2g, 8%; Cholesterol: 5mg, 2%; Sodium: 430mg, 18%; Total Carbohydrate: 56g, 19%; Dietary Fiber: 5g, 20%; Sugar: 4g; Protein: 13g
Nutritional Information per serving with sidedish (% based upon daily values) (1 slice bread)
Calories: 440; Total Fat: 8g, 12%; Saturated Fat: 2g, 8%; Cholesterol: 5mg, 2%; Sodium: 610mg, 26%; Total Carbohydrate: 76g, 26%; Dietary Fiber: 8g, 32%; Sugar: 7g; Protein: 17g
25 minutes Prep + Cook Time
Servings: 8 · serving size: about 1 3/4 cups
I could practically feel myself growing stronger after eating this tasty dish stacked with power foods like greens, onions, beans and tomatoes, and everyone in our family happily ate it. Serve it with whole grain bread.
* 16 oz. bowtie pasta (farfalle)
* 2 Tbsp. olive oil
* 1 yellow onion, diced
* 2 tsp. minced garlic, (about 4 cloves)
* 1/3 cup julienne-cut sundried tomatoes, sold in a bag
* 1 head Swiss chard, kale or spinach, cleaned thoroughly, ends trimmed, and chopped (about 1 lb.)
* 1 tsp. fresh or dried rosemary, chopped
* 1 Tbsp. balsamic vinegar
* 1/4 tsp. salt, or to taste
* 15 oz. canned cannellini or white kidney beans, drained and rinsed
* 1/4 cup grated Parmesan cheese
Cook the noodles according to the package directions until they are al dente. When they are nearly done cooking, scoop out about 1/4 cup of the cooking water and set that aside.
Meanwhile, in a heavy skillet, heat the oil over medium heat. Add the onions and garlic and cook them for about 5 minutes, stirring frequently, while you chop the chard. Stir in the tomatoes and chard, cover the skillet, reduce the heat (so the chard steams but doesn't burn) and steam the chard for about 5 minutes. Stir in the rosemary, vinegar, salt and beans. Continue cooking it until the noodles are done.
Drain the noodles, allowing a little water to cling to them, and combine the chard mixture and the noodles. Stir in the cheese. If the pasta is too dry, stir in some or all of the reserved cooking water. Serve it immediately.
Scramble Flavor Booster: Serve the pasta with freshly grated Parmesan cheese and freshly ground black pepper.
Tip:
If your market doesn't carry chard (many farm markets have it right now), use kale, spinach, or greens of your choice.
SERVE WITH WHOLE GRAIN BREAD
Serve it with a loaf of whole grain bread.
Nutritional Information per serving (% based upon daily values)
Calories: 330; Total Fat: 6g, 9%; Saturated Fat: 2g, 8%; Cholesterol: 5mg, 2%; Sodium: 430mg, 18%; Total Carbohydrate: 56g, 19%; Dietary Fiber: 5g, 20%; Sugar: 4g; Protein: 13g
Nutritional Information per serving with sidedish (% based upon daily values) (1 slice bread)
Calories: 440; Total Fat: 8g, 12%; Saturated Fat: 2g, 8%; Cholesterol: 5mg, 2%; Sodium: 610mg, 26%; Total Carbohydrate: 76g, 26%; Dietary Fiber: 8g, 32%; Sugar: 7g; Protein: 17g
Friday, May 22, 2009
Menu Plan 5/22 - 5/2
Lamb Vindaloo
Macaroni and Cheese w/ steamed veggies
Lasagna w/ steamed veggies and garlic bread
Crockpot Fish Chowder
Steak w/ steamed veggies
Chicken Cordon Bleu Nuggets w/ steamed veggies and brown rice
Tacos w/ yellow rice and refried beans
Macaroni and Cheese w/ steamed veggies
Lasagna w/ steamed veggies and garlic bread
Crockpot Fish Chowder
Steak w/ steamed veggies
Chicken Cordon Bleu Nuggets w/ steamed veggies and brown rice
Tacos w/ yellow rice and refried beans
Sunday, May 10, 2009
Menu for 5/10 - 5/16
I'm going to start blogging my menu plans since I lost last week's menu guide and ended up with an extra package of chicken and my whole week was messed up. This will make sure I don't lose the list again and it will also be neat to see what I've been eating so I really can see if I've been eating the same exact thing, since that's the way it always seems to be.
Tacos/Mexican Rice
Sushi/Miso Soup
Citrus Sticky Chicken/Brown Rice
Pot Roast
Baked Ziti/Steamed Veggies
Lamb Vindaloo/Fragrant Basmati Rice/Naan
Hot Dogs/Macaroni and Cheese/Potato Wedges
Tacos/Mexican Rice
Sushi/Miso Soup
Citrus Sticky Chicken/Brown Rice
Pot Roast
Baked Ziti/Steamed Veggies
Lamb Vindaloo/Fragrant Basmati Rice/Naan
Hot Dogs/Macaroni and Cheese/Potato Wedges
Monday, April 20, 2009
Crock Pot Thai Curry
The Ingredients.
- 1 13.5-oz can coconut milk
- 1 T brown sugar
- 1 T soy sauce (La Choy is gluten free, and so is Tamari wheat-free)
- 1 T Thai red or green chili paste, or more to taste (I used red, and went with 1.5 T)
- 1 t fish sauce (optional. I put it in because I was thrilled to have another use for fish sauce!)
- 1 yellow onion, chopped
- 2-3 cloves garlic, chopped
- 1 red bell pepper
- 1 green bell pepper
- 1/2 large eggplant
- 1 sweet potato
- chicken thighs (I used 5 frozen boneless, skinless)
And! 1-inch knob of ginger, peeled and grated. I bought this. I totally forgot to use it. It's probably for the best, since we aren't huge ginger people.
The Directions.
Combine the sauce ingredients: coconut milk, soy sauce, brown sugar, chili paste, and fish sauce in the bottom of your crockpot stoneware. Taste. If you think you need more chili paste, add some, carefully. It's hot stuff!
Add the chicken pieces to the sauce, flipping them over a few times so they get nice and saucy.
Wash and cut the vegetables, and add to the crock.
Cover and cook on low for 6-8 hours, or on high for 4-6. This is done when the chicken is fully cooked and the vegetables have reached desired tenderness.
I cooked ours on high for 5 hours. The vegetables were soft, but not squishy, and the chicken was cooked, but still had shape.
Serve over white rice.
The Verdict:
I did not like this recipe. Maybe if I'd added some lemongrass to give it that subtle Thai flavor I would have been a bigger fan but to me it was very blah and it seemed to be missing something. I won't be making this one again or if I do I'll be making some adjustments like adding lemon grass and more fish sauce.
- 1 13.5-oz can coconut milk
- 1 T brown sugar
- 1 T soy sauce (La Choy is gluten free, and so is Tamari wheat-free)
- 1 T Thai red or green chili paste, or more to taste (I used red, and went with 1.5 T)
- 1 t fish sauce (optional. I put it in because I was thrilled to have another use for fish sauce!)
- 1 yellow onion, chopped
- 2-3 cloves garlic, chopped
- 1 red bell pepper
- 1 green bell pepper
- 1/2 large eggplant
- 1 sweet potato
- chicken thighs (I used 5 frozen boneless, skinless)
And! 1-inch knob of ginger, peeled and grated. I bought this. I totally forgot to use it. It's probably for the best, since we aren't huge ginger people.
The Directions.
Combine the sauce ingredients: coconut milk, soy sauce, brown sugar, chili paste, and fish sauce in the bottom of your crockpot stoneware. Taste. If you think you need more chili paste, add some, carefully. It's hot stuff!
Add the chicken pieces to the sauce, flipping them over a few times so they get nice and saucy.
Wash and cut the vegetables, and add to the crock.
Cover and cook on low for 6-8 hours, or on high for 4-6. This is done when the chicken is fully cooked and the vegetables have reached desired tenderness.
I cooked ours on high for 5 hours. The vegetables were soft, but not squishy, and the chicken was cooked, but still had shape.
Serve over white rice.
The Verdict:
I did not like this recipe. Maybe if I'd added some lemongrass to give it that subtle Thai flavor I would have been a bigger fan but to me it was very blah and it seemed to be missing something. I won't be making this one again or if I do I'll be making some adjustments like adding lemon grass and more fish sauce.
Chicken Curry
The Ingredients.
It sounds like a lot, but many of the spices are (hopefully) staples in the spice rack.
- 1 13.5 oz can of coconut milk (don't use the light, it doesn't taste as good. or use the light and then stir in heavy cream at the end. Your tongue wants the thick stuff... trust me.)
- 1 can garbanzo beans, drained and rinsed
- 4-6 frozen skinless, boneless chicken thighs
- 1 T tomato paste
- 2 T curry powder (not a typo, it's a lot, but it's good. Curry isn't spicy, just flavorful)
- 1 t ground coriander
- 1 t ground cumin
- 1 inch peeled and grated ginger (I didn't use that much, I don't particularly care for ginger)
- few dashes of hot sauce (I used Tobasco)
- 1 yellow onion. chopped
- 2 or 3 cloves of smashed and chopped garlic
- 1 green bell pepper, seeded and chopped
- 1/2 of an eggplant, chopped (I didn't peel)
- 1 sweet potato, peeled and chopped (I hate peeling sweet potato, so used a knife and lost a lot of the flesh accidentally)
The Directions.
Assemble all of your spices, coconut milk, tobasco sauce, and tomato paste. Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow.
Add the chicken, flipping it over a few times to coat it nicely. Pour in the garbanzo beans.
Wash and chop all of the vegetables, and then add to the Crock-Pot. Don't worry about stirring them in the sauce. Let them sit on top of the chicken and steam away.
Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner on high for almost 6 hours. The chicken was fully cooked, but still had shape, and the vegetables were soft and quite nice.
Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart.
Serve over rice
It sounds like a lot, but many of the spices are (hopefully) staples in the spice rack.
- 1 13.5 oz can of coconut milk (don't use the light, it doesn't taste as good. or use the light and then stir in heavy cream at the end. Your tongue wants the thick stuff... trust me.)
- 1 can garbanzo beans, drained and rinsed
- 4-6 frozen skinless, boneless chicken thighs
- 1 T tomato paste
- 2 T curry powder (not a typo, it's a lot, but it's good. Curry isn't spicy, just flavorful)
- 1 t ground coriander
- 1 t ground cumin
- 1 inch peeled and grated ginger (I didn't use that much, I don't particularly care for ginger)
- few dashes of hot sauce (I used Tobasco)
- 1 yellow onion. chopped
- 2 or 3 cloves of smashed and chopped garlic
- 1 green bell pepper, seeded and chopped
- 1/2 of an eggplant, chopped (I didn't peel)
- 1 sweet potato, peeled and chopped (I hate peeling sweet potato, so used a knife and lost a lot of the flesh accidentally)
The Directions.
Assemble all of your spices, coconut milk, tobasco sauce, and tomato paste. Combine the sauce ingredients in the bottom of your crockpot. The sauce will be a lovely yellow.
Add the chicken, flipping it over a few times to coat it nicely. Pour in the garbanzo beans.
Wash and chop all of the vegetables, and then add to the Crock-Pot. Don't worry about stirring them in the sauce. Let them sit on top of the chicken and steam away.
Cover and cook on low for 7-9 hours, or on high for 4-6. I cooked our dinner on high for almost 6 hours. The chicken was fully cooked, but still had shape, and the vegetables were soft and quite nice.
Stir carefully to mix flavors. If you stir too rough, the sweet potato will fall apart.
Serve over rice
Crock Pot Coq au Vin
--6 to 8 frozen chicken thighs
--6 slices cooked and crumbled bacon (I used turkey, but you could use PORK)
--8 oz sliced baby portabella mushrooms (they are right next to the regular mushrooms)
--1 cup baby carrots
--1 chopped yellow onion
--3 cloves chopped or minced garlic
--1/2 t black pepper
--1/2 t kosher salt
--1/2 cup chicken broth
--1 1/2 cup cheap red wine (you can use non-alcoholic wine, if you wish)
--2 large fresh thyme sprigs (I really think the fresh thyme is the key, here. Go steal some from your neighbors garden.)
The Directions.
Cook your bacon. I used turkey bacon, and baked it on a broiler pan. Dump the frozen chicken into your crockpot and start layering in the rest of the ingredients. This is really a no-fuss (albeit amazingly gourmetish) preparation. Just throw it all in.
Cover and cook on low for 8 hours. You could cook it on high for 4, but it won't taste as good. The flavors meld so nicely when cooked low and slow.
Serve with mashed potatoes or your favorite pasta.
The Verdict: Pretty darn good and a nice change from my usual chicken fare. I'll probably file this one away under once in a while and add it to my menu when I'm feeling bored with my usual choices.
--6 slices cooked and crumbled bacon (I used turkey, but you could use PORK)
--8 oz sliced baby portabella mushrooms (they are right next to the regular mushrooms)
--1 cup baby carrots
--1 chopped yellow onion
--3 cloves chopped or minced garlic
--1/2 t black pepper
--1/2 t kosher salt
--1/2 cup chicken broth
--1 1/2 cup cheap red wine (you can use non-alcoholic wine, if you wish)
--2 large fresh thyme sprigs (I really think the fresh thyme is the key, here. Go steal some from your neighbors garden.)
The Directions.
Cook your bacon. I used turkey bacon, and baked it on a broiler pan. Dump the frozen chicken into your crockpot and start layering in the rest of the ingredients. This is really a no-fuss (albeit amazingly gourmetish) preparation. Just throw it all in.
Cover and cook on low for 8 hours. You could cook it on high for 4, but it won't taste as good. The flavors meld so nicely when cooked low and slow.
Serve with mashed potatoes or your favorite pasta.
The Verdict: Pretty darn good and a nice change from my usual chicken fare. I'll probably file this one away under once in a while and add it to my menu when I'm feeling bored with my usual choices.
Monday, March 9, 2009
Morroccan Slow Cooker Poultry with Carrots
8 turkey drumettes or 2 lbs bone in chicken
1 lb baby carrots
1 tsp ground cumin
1/2 - 1 tsp ground cinnamon
1 tsp salt
1/8 tsp ground black pepper
2 oz golden raisins
1 tbs sliced almonds per serving
1/2 c chopped cilantro
Wash poultry and put in a bowl. Sprinkle cumin, cinnamon, salt and pepper over poultry, and sir to coat. Put carrots in a layer on the bottom of the crock pot. Put coated poultry in, skin side up, and set the slow cooker to low for 6-8 hours or high for 4-5 hours adding raisins 15-30 minutes before serving. Serve over cooked couscous with almonds and cilantro.
The Verdict:
Yum! I used chunks of chicken breasts instead of bone in chicken so it came out a bit dry. If I make this again I'll definitely have to use whole breasts, we don't do dark meat here.
__________________
1 lb baby carrots
1 tsp ground cumin
1/2 - 1 tsp ground cinnamon
1 tsp salt
1/8 tsp ground black pepper
2 oz golden raisins
1 tbs sliced almonds per serving
1/2 c chopped cilantro
Wash poultry and put in a bowl. Sprinkle cumin, cinnamon, salt and pepper over poultry, and sir to coat. Put carrots in a layer on the bottom of the crock pot. Put coated poultry in, skin side up, and set the slow cooker to low for 6-8 hours or high for 4-5 hours adding raisins 15-30 minutes before serving. Serve over cooked couscous with almonds and cilantro.
The Verdict:
Yum! I used chunks of chicken breasts instead of bone in chicken so it came out a bit dry. If I make this again I'll definitely have to use whole breasts, we don't do dark meat here.
__________________
Sunday, March 1, 2009
Crock Pot Beef Stew
--2lbs beef stew meat
--1/2 onion
--handful of baby tomatoes
--celery
--carrots
--green beans
--mushrooms
--2 cans beef broth
--1/4 cup red wine
--1 t kosher salt
--1/2 t black pepper (I should have used more)
--1 t seasoning blend (whatever you have on hand for bbqing, stir-frying, etc.)
--1 t worcestershire sauce (Lea & Perrins is gluten free)
--1/2 cup flour (I used Pamela's Baking Mix)
The Directions.
--wash and chop all of your vegetables.
--plop them into the crockpot.
--put the flour in a bowl, and toss your meat in it to fully coat.
--put the meat into the crock (throw away the rest of the flour. don't add it in.)
--add dry seasoning and worcestershire sauce.
--pour in the wine and beef broth.
--cover and cook on low for 8-12 hours.
If you would like to prepare everything the night before--go for it---but don't add the liquid until you plug it in.
The Verdict:
Good. It wasn't OMG drool good or anything like that, but we ate it and enjoyed it.
--1/2 onion
--handful of baby tomatoes
--celery
--carrots
--green beans
--mushrooms
--2 cans beef broth
--1/4 cup red wine
--1 t kosher salt
--1/2 t black pepper (I should have used more)
--1 t seasoning blend (whatever you have on hand for bbqing, stir-frying, etc.)
--1 t worcestershire sauce (Lea & Perrins is gluten free)
--1/2 cup flour (I used Pamela's Baking Mix)
The Directions.
--wash and chop all of your vegetables.
--plop them into the crockpot.
--put the flour in a bowl, and toss your meat in it to fully coat.
--put the meat into the crock (throw away the rest of the flour. don't add it in.)
--add dry seasoning and worcestershire sauce.
--pour in the wine and beef broth.
--cover and cook on low for 8-12 hours.
If you would like to prepare everything the night before--go for it---but don't add the liquid until you plug it in.
The Verdict:
Good. It wasn't OMG drool good or anything like that, but we ate it and enjoyed it.
Beef Stew Seasoning Mix
2 cups all-purpose flour
4 teaspoons
oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons garlic powder
4 1/4 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons celery seed
4 1/4 tablespoons onion powder
2 teaspoons rosemary
Mix all ingredients well in a bowl. Pour into a jar with a tight-fitting lid.
To use: Add 2 to 3 tablespoons per 2 pounds of meat.
4 teaspoons
oregano
2 tablespoons basil
4 1/4 tablespoons salt
4 1/4 tablespoons black pepper
4 1/4 tablespoons garlic powder
4 1/4 tablespoons paprika
1 teaspoon cayenne pepper
2 tablespoons celery seed
4 1/4 tablespoons onion powder
2 teaspoons rosemary
Mix all ingredients well in a bowl. Pour into a jar with a tight-fitting lid.
To use: Add 2 to 3 tablespoons per 2 pounds of meat.
Monday, January 12, 2009
CrockPot Chicken Nuggets Recipe
The Ingredients.
--4 to 6 boneless, skinless chicken breast halves
--4 T butter or olive oil (I used butter)
--4 eggs
--breadcrumbs, or a mixture of cracker, cereal, tortilla chip, etc. crumbs.
--1 T flax seed meal (optional---I threw it in. They'll never know.)
The Directions.
I used 6 chicken breast halves, and layered the cut up pieces in a 6 quart Smart Set Crock-Pot.
Make sure the chicken is fully thawed. Cut into child-size pieces. I found that the smaller pieces I made cooked better than the larger ones. The larger ones also didn't get crispy on top---stick to about 2 inch pieces.
In a bowl, mix the melted butter or oil with the egg. Blend up the cracker and cereal crumbs to make a fine bread crumb mixture and pour into a pie plate.
Spray your crockpot with cooking spray. I did not. You really should.
Dip each piece of chicken in the egg mixture, and then toss in the crumbs. Put a layer of battered chicken pieces in the bottom of the crock. When the bottom is full, add a piece of aluminum foil. Poke tiny holes in the foil to allow steam to escape. I found that the layer I did with the most holes worked the best, and the layer I skimped on resulted in soggy topping. The holes are important.
I made 4 layers with 6 cut-up chicken breast halves.
Cover your crock, but vent the lid with a wooden spoon or chopstick. Cook on high for 2-4 hours. Melissa's took 2 hours to cook, my batch took 4. After cooking, we both left our crockpots on warm for a few hours before eating.
from http://crockpot365.blogspot.com
--4 to 6 boneless, skinless chicken breast halves
--4 T butter or olive oil (I used butter)
--4 eggs
--breadcrumbs, or a mixture of cracker, cereal, tortilla chip, etc. crumbs.
--1 T flax seed meal (optional---I threw it in. They'll never know.)
The Directions.
I used 6 chicken breast halves, and layered the cut up pieces in a 6 quart Smart Set Crock-Pot.
Make sure the chicken is fully thawed. Cut into child-size pieces. I found that the smaller pieces I made cooked better than the larger ones. The larger ones also didn't get crispy on top---stick to about 2 inch pieces.
In a bowl, mix the melted butter or oil with the egg. Blend up the cracker and cereal crumbs to make a fine bread crumb mixture and pour into a pie plate.
Spray your crockpot with cooking spray. I did not. You really should.
Dip each piece of chicken in the egg mixture, and then toss in the crumbs. Put a layer of battered chicken pieces in the bottom of the crock. When the bottom is full, add a piece of aluminum foil. Poke tiny holes in the foil to allow steam to escape. I found that the layer I did with the most holes worked the best, and the layer I skimped on resulted in soggy topping. The holes are important.
I made 4 layers with 6 cut-up chicken breast halves.
Cover your crock, but vent the lid with a wooden spoon or chopstick. Cook on high for 2-4 hours. Melissa's took 2 hours to cook, my batch took 4. After cooking, we both left our crockpots on warm for a few hours before eating.
from http://crockpot365.blogspot.com
CrockPot Applesauce Chicken Recipe
The Ingredients.
--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)
The Directions.
A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.
I decided to up the applesauce a bit from Amiyrah's original recipe and omitted the water. I live life on the edge.
Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
Cover and cook on low for 5-7 hours, or on high for 3-4.
Serve with rice or quinoa.
The Verdict:
The kids and I liked it but the husband didn't like it because it was sweet. I'll save this one for when he's deployed or in the field.
from http://crockpot365.blogspot.com/search/label/chicken
--4 frozen chicken breast halves or thighs (I used 2 of each)
--1 1/2 cups of applesauce
--1 T dried onion flakes, or 1 yellow onion, chopped finely
--1 T apple cider vinegar
--1/4 tsp cinnamon
--1/2 tsp black pepper
--2 cloves garlic, minced
--1/4 tsp red pepper flakes (optional, I used them, and added more to the adult servings)
The Directions.
A 3 or 4 quart crockpot is the best size for this, but I did use a 6 quart. If your pot cooks fast, err on the lower end of cooking time.
I decided to up the applesauce a bit from Amiyrah's original recipe and omitted the water. I live life on the edge.
Put the frozen chicken pieces into your crockpot. Add the onion (if you are using the dried onion, wait and add it to the applesauce). In a bowl, mix the applesauce, vinegar, garlic, and spices together. Pour on top of the chicken.
Cover and cook on low for 5-7 hours, or on high for 3-4.
Serve with rice or quinoa.
The Verdict:
The kids and I liked it but the husband didn't like it because it was sweet. I'll save this one for when he's deployed or in the field.
from http://crockpot365.blogspot.com/search/label/chicken
CrockPot Chicken Makhani (Indian Butter Chicken)
The Ingredients.
2 pounds boneless skinless chicken thighs (mine were frozen solid)
1 onion, sliced
6 garlic cloves, chopped
4 T butter
15 cardamom pods (sewn together!)
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 can coconut milk (I used light)
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt (to add at the end, I used fat free)
The Directions.
Use a 5 quart or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.
from http://crockpot365.blogspot.com
The Verdict:
This was really yummy. The kids loved it and even the man gave it his stamp of approval. It wasn't as good as Bombay Bistro's, but it was good enough and at a fraction of the price.
2 pounds boneless skinless chicken thighs (mine were frozen solid)
1 onion, sliced
6 garlic cloves, chopped
4 T butter
15 cardamom pods (sewn together!)
2 tsp curry
1/2 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground ginger
1 can coconut milk (I used light)
1 can (6 oz) tomato paste
2 T lemon juice
1 cup plain yogurt (to add at the end, I used fat free)
The Directions.
Use a 5 quart or larger crockpot. Carefully sew together the cardamom pods using a needle and thread. You can put them in a little cheese cloth bundle, instead, if you have that in the house. Put chicken in crockpot, and add onion, garlic, and all of the dry spices. Plop in the butter and tomato paste. Add lemon juice and coconut milk. Cover and cook on low for 8 hours, or high for 4. The chicken should shred easily with 2 forks when fully cooked.
Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.
from http://crockpot365.blogspot.com
The Verdict:
This was really yummy. The kids loved it and even the man gave it his stamp of approval. It wasn't as good as Bombay Bistro's, but it was good enough and at a fraction of the price.
Crock Pot Lamb Vindaloo
The Ingredients.
--3 lbs boneless leg of lamb (unless you can find lamb stew meat)
--2 T dried minced onion (or 1 medium yellow onion, minced)
--6 cloves of minced garlic
--1/2 t clove
--1 t ginger
--1/2 t red pepper
--1 T ground coriander
--1 T cumin
--1 t cinnamon
--1/4 cup apple cider vinegar
--2 chopped potatoes ("aloo" means potato)
optional:
--1 can tomatoes
The Directions.
I opted to throw in tomatoes to create a bit more of a vindaloo stew. And didn't make any other sides, other than having corn tortillas available for scoopers.
--carefully trim the lamb, and cut into stew-meat sized chunks
--toss in your crock with all of the dry spices and onion
let it sit overnight in the fridge. This could be optional, but having the meat soak up the spice flavor is a part of making a really good vindaloo.
In the morning, put your crock on the counter and let it warm up a bit. It's never a good idea to put a freezing cold piece of stoneware directly into the heating element. Because your stoneware might crack.
And then you will email me. And I will feel sad.
Ad the 1/4 cup of apple cider vinegar. Toss in the potatoes and the can of tomatoes, if you are using them.
* If you are NOT using the tomatoes, add 1/2 cup of water. *
Cook on low for 8-10 hours.
From http://crockpot365.blogspot.com
The Verdict:
Oh yum! This was good, really good. It was almost lick the bowl good. I love lamb and I love lamb vindaloo so when I saw a crock pot recipe on Crock Pot 365 I almost jumped for joy. Again, it's not nearly as good as Bombay Bistro, but if I crank up the spices just a bit I think I'll get there with some experimentation.
--3 lbs boneless leg of lamb (unless you can find lamb stew meat)
--2 T dried minced onion (or 1 medium yellow onion, minced)
--6 cloves of minced garlic
--1/2 t clove
--1 t ginger
--1/2 t red pepper
--1 T ground coriander
--1 T cumin
--1 t cinnamon
--1/4 cup apple cider vinegar
--2 chopped potatoes ("aloo" means potato)
optional:
--1 can tomatoes
The Directions.
I opted to throw in tomatoes to create a bit more of a vindaloo stew. And didn't make any other sides, other than having corn tortillas available for scoopers.
--carefully trim the lamb, and cut into stew-meat sized chunks
--toss in your crock with all of the dry spices and onion
let it sit overnight in the fridge. This could be optional, but having the meat soak up the spice flavor is a part of making a really good vindaloo.
In the morning, put your crock on the counter and let it warm up a bit. It's never a good idea to put a freezing cold piece of stoneware directly into the heating element. Because your stoneware might crack.
And then you will email me. And I will feel sad.
Ad the 1/4 cup of apple cider vinegar. Toss in the potatoes and the can of tomatoes, if you are using them.
* If you are NOT using the tomatoes, add 1/2 cup of water. *
Cook on low for 8-10 hours.
From http://crockpot365.blogspot.com
The Verdict:
Oh yum! This was good, really good. It was almost lick the bowl good. I love lamb and I love lamb vindaloo so when I saw a crock pot recipe on Crock Pot 365 I almost jumped for joy. Again, it's not nearly as good as Bombay Bistro, but if I crank up the spices just a bit I think I'll get there with some experimentation.
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