Oh, what's for dinner?

J-Dawgs special sauce!

2011-07-20T11:44:00.000-07:00

I saw this recipe on http://makemyselfathome.wordpress.com/2011/07/04/j-dawgs/

and knew I had to save it.

Now does anyone know if they still sell morning star hot dogs anymore??

(that's when my husband gags at me even suggesting that) ;)

"(A half recipe is plenty for 4-6 dogs)

3/4 cup ketchup
3/4 cup brown sugar
1/4 cup honey
1 tsp. cider vinegar
1 tsp. soy sauce
1/2 tsp. onion powder

Combine ingredients in a saucepan & heat just to boiling on medium heat.
Drizzle over your favorite grilled (George Foreman works just fine) Polish or beef hot dog (we went with the NYC cart-style Kosher dogs, to add a little East Coast twist to this Mountain West institution) in the best hot dog roll you can find. If your grocery store under-prioritizes hot dog rolls as much as ours does, you may end up with the lame white Wonder buns. That’s okay too. Just this once.
Top with your favorite hot dog condiments (I like banana peppers alone; My Husband The More Adventurous & Less Prone To Caring What His Breath Smells Like Because I’ll Still Kiss Him Afterwards Anyway likes banana peppers, diced onions, & a dill pickle spear). Just please, go without the ketchup this one time.
Savor."

Vegetarian Shepherd Pie

2011-07-20T11:35:00.000-07:00

Ingredients

Mashed potato topping:
2-3 potatoes, for mashing (I just did instant)
milk
butter
any other item you like to add to mashed potatoes ( garlic and chives)

Mixed veggies of your choice, some suggestions:
Broccoli
Cauliflower
*Carrots
*Celery
*Peas
Mushrooms
Okra
*Green Beans
*Zucchini, Squash
*Corn
Spinach
*Cabbage

Creamy pie filling:
2 cans) Vegetable Broth or chicken broth: 1 can for pie filling, use rest for cooking the veggies
2 tbs butter
2 1/2 tbs flour
2/3 cup dry white wine (optional)
2/3 cup milk

Directions:

Preheat the oven to 375. Scrub then cut the potatoes into chunks. Boil until soft.

While the potatoes are boiling, chop all other veggies and cook in a pan with vegetable broth (save 2/3 cup for later use), until they are soft (but not soggy).

Drain the vegetables and set aside. Make the creamy filling by combining margarine, flour, 2/3 cup vegetable stock, wine, and non-dairy milk. Heat ans stir until thickened. Pour over veggies and mix.

Make the mashed potatoes to your liking. I used some almond milk, garlic, and fresh chives.

Put the veggie mixture in a baking dish. Spoon the mashed potatoes over the top of the veggies.

Cook at 375 for 30-35, until golden.

*I added some shakes of pwdr garlic, onion pwdr and pepper in both the broth and the veggies.

2011-06-20T17:01:00.000-07:00

I found a new website that seems to have a fair amount of recipes I would like with ingredients I already have: http://www.vegkitchen.com/recipes-galore/

Indian burgers

2011-04-25T16:11:00.000-07:00

So I got some of these awesome Indian veggie burgers from Trader Joe's and they are fantastic! So unique, I love them! But since I don't live anywhere close to a Trader Joe's I googled a recipe to make them. This is what I came across,

This recipe is from:http://www.dailygarnish.com/2011/01/homemade-vegetable-masala-burgers.html

Ingredients: (makes 6 burgers)

2 large carrots, cubed
2 medium potatoes (I used red potatoes), cubed
1/2 cup bell peppers, diced
1/2 cup corn kernels
1/2 cup edamame (shelled)
1/2 cup rolled oats
1 tbsp olive oil
1/2 tsp ginger
1/4 tsp mustard seed
1/2 tsp turmeric
1/4 tsp garam masala
1/2 tsp salt

"To Prepare: Start by cubing the potatoes and carrots into small diced pieces. Try to make the cubes as consistent as possible, so that they will cook evenly in the pan. Over medium high heat, sauté the carrots and potatoes in a little bit of olive oil for about ten minutes, or until starting to brown.

For the rest of the ingredients, I stuck with my Trader Joe’s theme. For the peppers, edamame, and corn – frozen is fine!

Once the potatoes and carrots are starting to get soft…

Go ahead and add the rest of the vegetables and cook until they are warmed. These burgers take a little more time than a bean burger, since you need to cook the vegetables – but I promise the end result is totally worth it!

While the vegetables are cooking, go ahead and pull out your food processor. The first item into the food processor is 1/2 cup of rolled oats…

Pour them in and pulse them to the consistency of a coarse flour.

Add the vegetables once they are ready, along with the olive oil, salt, and the blend of spices. Spices are what make these burgers so delicious!

Alternate pulsing the food processor and scraping down the sides, in order to ensure that everything is mixed well. Combine until the veggies are chopped into teeny tiny pieces!

Wet your hands and form into patties. Using the same pan that you used to cook your vegetables, add a little more olive oil and cook the burgers over medium high heat.

When you make veggie burgers, you’re never quite sure until you FLIP whether or not they are going to hold together or crumble to bits. I am happy to report that these held together really well – probably my best to date! After a few minutes of cooking on one side, use a spatula to flip the patties over.

Once they are cooked on both sides, they are ready to eat! Now tell me that my vegetable masala burger (right) doesn’t look ten thousand times more delicious than it’s frozen inspiration (left).

While yes – it was a bit more work than simply heating up a frozen burger – this recipe makes six patties! So you can easily make it once and freeze the rest to eat later in the week. Problem solved!"

Grilled Artichokes with Raw Tomato Compote

2011-04-20T10:32:00.000-07:00

Don't let this fancy shmancy title scare you out of making this. It is super simple! Plus, the raw tomato compote is the best thing that's happened to artichokes since melted butter, people! Try it! Try it!http://www.wholeliving.com/recipe/grilled-artichokes-with-raw-tomato-compote

Ingredients

Serves 4

4 large artichokes (about 2 1/4 pounds)
2 lemons, halved
2 teaspoons extra-virgin olive oil
Raw Tomato Compote (see recipe below)

Directions

Prepare a stove-top griddle or outdoor grill. Snap off the tough outer leaves of the artichokes and discard. Rub the exposed surfaces with a lemon half. Cut off about the top third of each artichoke with a sharp knife. Trim the ends of the leaves with scissors. Trim all but 1/2 inch of the stem. Using a stainless-steel knife or a curved "bird's beak" knife, pare the remaining stem.
Steam the artichokes for 20 minutes. When cool, halve each and, using a melon baller, scoop out the prickly hairs, or the choke, and keep scraping until no more fuzz is apparent. Brush the halves with olive oil.
Grill each side for 5 to 7 minutes, until the artichokes are nicely browned. Spoon the tomato compote into each half and serve.

Raw Tomato Compote
Ingredients

Makes 1 1/2 cups

1 garlic clove, finely chopped
2 scallions, white part only, finely chopped
2 teaspoons extra-virgin olive oil
6 plum tomatoes, seeded and coarsely chopped
1/2 cup coarsely chopped basil leaves
2 teaspoons sugar
1/4 cup good-quality wine vinegar
Kosher salt and freshly ground black pepper

Directions

Combine all of the ingredients in a medium bowl and toss. Season to taste with salt and pepper. The compote will keep, tightly covered, in the refrigerator for 2 days.

p.s. the raw tomato compote is good cold or warmed through. And is said to also be great served over fish or grilled bread, yum!

Indian- Mattar Paneer

2011-03-14T15:34:00.000-07:00

Curried peas and cheese with rice

Ingredients

Onion, chopped -- 1
Garlic, chopped -- 3 to 4 cloves
Ginger, peeled, thinly sliced -- 1 tablespoon
Oil -- 1/4 cup
Paneer, cubed -- 1 cup
Peas -- 1 pound
Tomato sauce -- 1 cup
Water -- 1/2 to 1 cup
Coriander, ground -- 1 tablespoon
Turmeric -- 1 teaspoon
Sugar -- 1 to 2 teaspoons
Cayenne pepper -- 1/4 teaspoon
Salt and pepper -- to taste

Method

Puree the onion, garlic, ginger and spices in a blender or food processor, adding a little water if necessary. Set aside.
Heat the oil over medium heat in a large skillet or wok. Add the paneer cubes and fry until lightly golden. Remove the paneer to a plate and set aside.
Reduce the heat to medium low and add the onion puree. Sauté for 5 to 8 minutes, or until the onion loses its raw taste and the mixture cooks down.
Add back the paneer and stir in the rest of ingredients. Simmer for 15 to 20 minutes, adjust seasoning and serve with naan or chapati.

Variations

Aloo Matar: Substitute 1 to 2 cups of peeled, cubed potatoes for the paneer. Follow the same steps as above, browning the potatoes in the same way as for the paneer.
Stir in 1 to 2 tablespoons of yogurt or cream at the end if you like.
Add 1-2 teaspoons of paprika to the onion-spice puree if you like.
Sprinkle the finished dish with a little garam masala and some chopped cilantro.

Chana Masala

Recipe from http://smittenkitchen.com/2010/02/chana-masala/

1 tablespoon vegetable oil
2 medium onions, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 fresh, hot green chili pepper, minced
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
1 teaspoon ground turmeric
2 teaspoons cumin seeds, toasted and ground
1 tablespoon amchoor powder (see note)
2 teaspoons paprika
1 teaspoon garam masala
2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)

"Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using it), paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.

Eat up or put a lid on it and reheat it when needed. Curries such as this reheat very well, later or or in the days that follow, should it last that long."

Best Cashew Chicken

2011-02-11T14:38:00.000-08:00

So this is supposed to be the best cashew chicken recipe- www.honeybearlane.com

2 heaping tablespoons cornstarch
2 cups chicken broth
6 tablespoons soy sauce (get low sodium kind)
1 teaspoon ground ginger
1/2 teaspoon hot pepper sauce
1-2 tablespoon Hoisin sauce (depending on how much you like it)
2 tablespoons olive oil
1 tablespoon sesame oil
1 pound skinless, boneless chicken breast meat - cut into strips
1 small onion, chopped
1 or 2 green bell pepper, chopped in large pieces
1 (8 ounce) can sliced water chestnuts, drained
1 (8 ounce) can sliced bamboo shoots
2/3 cup cashews (I like roasted and unsalted)

Directions

Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, Hoisin, and hot sauce; set aside. Heat half of the oil (I mix the sesame and olive) in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, bamboo, water chestnuts, and cashews. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Serve with rice.

Lentil,Bean&Chard Soup

2011-01-12T15:06:00.000-08:00

Eat More Soup: Lentil, Bean & Chard Soup

By Jeannette Ordas of Everybody likes Sandwiches

Found this on http://poppytalk.blogspot.com/

Lentil, Bean & Chard Soup
1 tablespoon olive oil
1 large onion
4 cloves garlic, minced
2 stalks celery, diced
1 small carrot, diced
1 large potato, diced
1/4 teaspoon dried red chili flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon smoked hot paprika
1 cup french green lentils, rinsed
1 large can of diced tomatoes
2 bay leaves
1 parmesan cheese rind (optional)
salt & pepper
1/4 cup diced ham or sausage (optional)
1 cup cooked pinto beans
1 bunch chard, tough ribs removed, sliced

In a large pot, heat olive oil and saute onion, garlic, celery and carrot together for 5 minutes, stirring occasionally. Add in the potato, spices and lentils and stir about for a few minutes. Stir in the tomatoes, bay leaves, cheese rind (if using) and about 6 cups of water. Add 1-2 teaspoons of salt and a good grind of pepper, cover and bring to a boil. Reduce heat to a simmer and add in cooked pinto beans, ham or sausage (if using) and chard. Let cook for 20 minutes. Remove bay leaves and parmesan rind before serving and taste to see if more salt or pepper are needed. Serve with thick slices of country bread.

Roasted Squash and Zucchini Pasta

2010-11-22T18:18:00.000-08:00

I saw this on Tasty Kitchen when I was looking for a recipe to use squash with, I liked how it turned out. The rosemary is sooo divine smelling (and tasting)

Photo from Tasty Kitchen

1 whole Butternut Squash
1 whole Medium/large Zucchini
1 head Garlic
2 Tablespoons Olive Oil
2 sprigs Fresh Rosemary
12 ounces, weight Pasta, Such As Penne Or Farfalle
8 ounces, weight Fresh Mozzarella, Cubed
¼ cups Grated Parmesan Cheese
Salt And Pepper

Preparation Instructions

Preheat the oven to 425 degrees and line a sheet pan with foil.

Begin by washing and cutting the vegetables. Cut a squash in half, scoop out seeds, and dice into 3/4 inch chunks. I find it easier to remove the skin after dicing, so just dice the squash and then cut the thin slice of skin off. Cut the zucchini into similar sized chunks. Slice the top off the head of garlic so the individual cloves are exposed.

Lay out the zucchini and squash on the pan, drizzle with olive oil, generously salt and pepper, and sprinkle chopped rosemary over the pan. Use your hands to toss the mixture together, coating vegetables with oil. For the garlic, drizzle oil over the top, salt and pepper, and wrap in foil and place in one corner of the sheet pan. Put pan into the oven for 20-25 minutes, or until vegetables are golden and soft. If the garlic isn’t soft yet, you can return it to the oven for another 5-10 minutes.

While vegetables are roasting, boil salted water for pasta, cube the mozzarella into small pieces and grate the Parmesan. Cook pasta and drain, put into a large bowl, add the roasted vegetables and squeeze the garlic cloves out of the head of garlic. Add the cheeses and toss everything to combine, salt and pepper more if needed.

Really yummy to eat with THIS salad!!!

Cilantro Lime Veggie bowl

2010-10-26T18:41:00.000-07:00

Have you ever eaten at Guru's?

This is their veggie bowl......Well I am in love with their veggie bowl and tonight my mouth was watering for it so I decided to make a version of it. And it tastes pretty darn accurate if you ask me. Whether it is exact or not doesn't matter, this recipe will make you come back for more! ;) Remember to cut the veggies small- It's all in the texure --

In a big saute' pan drizzle olive oil on the bottom, then throw in sliced carrots and let it cook for about 4 min.
Then throw in the rest of the veggies and spices and cook until the veggies are easy to bite.

1 t salt
1/2 t pepper
Handful of snow peas,
Handful of bean sprouts,
2 carrots, *important (cut like mini french fries)
1 zucchini, *important (cut like mini french fries)
1/2 yellow squash *important (cut like mini french fries)
1/2 c green beans,
1/4 corn,
1 can of diced tomatoes,
4-5 mushrooms, sliced
artichoke hearts,
edamame, (optional- I didn't have any)

Cilantro Lime pesto Sauce:

3 T olive oil
1-2 bunches of fresh cilantro (about 2 cups)
1/2 cup shredded parmesan cheese
1/4 cup pine nuts or dry roasted almonds
3 garlic cloves
2 T lime juice
zest of 1 medium lime
1 tsp fresh ground black pepper
1 tsp sea salt

Place nuts in a food processor and chop fine. Combine remaining ingredients in a food processor until the consistency of a thick pesto. Toss with pasta or serve as a dip or spread.

Mix the cooked veggies with the cilantro pesto and serve over hot rice!

Marybeths Meatless Lasagna

2010-07-26T16:39:00.000-07:00

Sauce: 1 T. Chopped Onion 1 can of tomato sauce

½ T Minced Garlic ½ Bay Leaf 2T Olive Oil

2 Whole Cloves 1 Qt. Tomatoes, chopped

1/2 t. Basil, Oregano ¼ t Pepper 1 C. Water

2 Beef Bouillon Cubes

Filling: 20 Oz. Cottage Cheese 2 Eggs, beaten

½ C Parmesan Cheese 1/8 t. Pepper ¼ t. Nutmeg

10 Oz. cooked (frozen) chopped Spinach

Additional ingred: ½ lb. Mozzarella Cheese Parmesan Cheese

8 Oz. noodles, cooked. Layer: Sauce, noodles, sauce, ½ Filling, Mozzarella, Repeat with noodles, top with Sauce, Mozzarella, and Parmesan. 9 X 13

Huevos Rancheros

2010-07-04T12:35:00.000-07:00

This is from http://www.favfamilyrecipes.com (as well as the photo)

"4 tostada shells (or corn tortillas baked at about 400-degrees until hardened)
1 can black beans
1 chili in adobo sauce, crushed (makes the beans spicier--if you want it mild leave this out)
bacon, cooked (Optional) or you can buy vegetarian fake bacon
cheddar cheese, shredded
tomatoes, diced
4 eggs, cooked sunny side up (I like it to be runny so you can dip the shell into it)
salsa
optional: green chilies, olives, avocado, sauteed onions and peppers

Cook the black beans and chili in adobo sauce (optional) together in a small pot. Use a slotted spoon to scoop out and drain the beans. Layer the beans, bacon, cheese, tomato, eggs and salsa on the toastada shell and serve! You can also add the cheese on at the end at bake in the oven until the cheese is nice and melted. Add green chilies, olives, avocado, and/or onions and peppers to taste. :)"

Guilt free pita pizzas

2010-07-04T12:22:00.000-07:00

I'm a fan of www.favfamilyrecipes.com. That's where I've found a lot of great recipes lately. Look at that picture! Doesn't that look so good right now? They've got a lot of great easy recipes. I think I'm going to make these today!

"These are pretty much the same thing as my 350-Calorie Pizzas. They are just slightly different. I love these pizzas because you don't feel guilty after eating them!

1 pkg. flatbread pitas (the flatbread without the "pocket")
pizza sauce
zucchini, sliced
mushrooms, sliced
mozzarella cheese, shredded
tomatoes, sliced
Italian seasoning
Parmesan cheese
(I'm assuming you can just add whatever ingredients you wish)

On the flatbread, layer the pizza sauce, pepperoni, zucchini, mushrooms and cheese. Place sliced tomatoes over the top. Sprinkle on Italian seasoning and Parmesan cheese then bake at 375-degrees for about 8-10 minutes (until cheese is melted). Enjoy!"

Vegetable panini

2010-07-01T16:38:00.000-07:00

1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional

Directions

Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.

Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)

Basil Pesto:

2 cups fresh basil leaves

1/4 cup toasted pine nuts

2 garlic cloves, peeled

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/3 cup (about) extra-virgin olive oil

1/2 cup grated Parmesan

In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)

Yield: 1 cup

Prep Time: 10 minutes

http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-vegetable-panini-recipe/index.html

No bake Lasagna!

2010-07-01T15:57:00.000-07:00

This is such a yummy looking recipe-
Here is the link:
http://blogs.discovery.com/tlc-steamy-kitchen/2010/06/summer-time-lasagna.html

Summertime Lasagna
serve 4

1 cup ricotta
1/4 cup grated Parmesan
3 tablespoons olive oil
Coarse salt and freshly ground pepper
8 lasagne noodles, broken into thirds, cooked according to package instructions and drained
1 minced garlic clove
2 pints cherry tomatoes, halved
2 small zucchini, thinly sliced
1/2 cup torn basil leaves

1. Combine ricotta, Parmesan and olive oil, and salt and pepper to taste. Set aside.

2. Heat oil in skillet over medium high and add garlic and tomatoes. Cook until slightly broken down, about 3 minutes. Transfer to bowl.

3. Add zucchini to skillet (with a little more oil if needed). Season with salt and pepper and cook about 5 minutes until tender. Transfer to another bowl.

4. Scatter a few tomatoes over four plates. Top with one noodle, a spoonful of ricotta mixture, zucchini and more tomatoes. Repeat layering twice, ending with noodle and tomatoes. Drizzle a little more olive oil on top. Garnish with basil and serve.

Southwestern Eggrolls

2010-07-01T15:29:00.000-07:00

I love going to Chili's and ordering their southwestern eggrolls. It's one of my favorites. So when I came across this recipe on "Cooking Ventures" I was so excited!! And if you are vegetarian like me, you can leave the chicken out and add more veggies or just use a chicken substitute from Morningstar!

He says he likes to dip it in spicy ranch.

Southwestern Eggrolls

1 TBSP oil
1 1/2 bunches scallions, finely chopped
4 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
Pinch of cayenne (optional)
1 15 oz can black beans, drained and rinsed
3/4 of a cooked chicken breast, roughly chopped
3 TBSP heated frozen spinach, drained
1 small handful of fresh cilantro
1/4 c water (or more, if needed)
1 tsp kosher salt (1/2 tsp table salt)
Black pepper to taste
2 TBSP frozen corn
2 TBSP red bell pepper
2 c pepper jack cheese, freshly grated
8 7" flour tortillas
Oil for frying

Heat a skillet over medium heat with one tablespoon of oil. When hot, add the scallions and minced garlic and cook 2 to 3 minutes or until the scallions are soft. Add the cumin, chili powder, and cayenne (if using) and stir to combine. Cook one minute longer then scrape the mixture into a food processor.

To the scallion mixture in the food processor, add the drained and rinsed black beans, chicken breast, spinach, water, salt, and some pepper. Pulse a few times until the mixture is roughly chopped. Set aside.

Wipe out the skillet you cooked the scallions in, add a little more oil, and set the pan over medium heat. Cook the corn and red bell pepper for a couple of minutes then dump in the bean mixture from the food processor. Stir to combine and taste for seasoning. The mixture should be thick but if it seems rather dry, add another tablespoon or two of water. I usually end up adding more cumin and chili powder (and sometimes a little more salt) because I like my filling to have a rather robust flavor. Take the pan off the heat and let the mixture cool for a few minutes. After the mixture has cooled, add the pepper jack cheese and stir to combine.

Warm the tortillas per the package instructions. Spoon the filling into a 1/3 measuring cup and gently pack the filling. Dump the filling onto a warm tortilla and mold the filling slightly into an oblong shape. Fold in the sides and roll it up as if you were rolling a burrito. Insert a toothpick to keep the eggroll closed. Repeat until you have used up all of the filling.

Begin heating about 3" of oil (peanut oil works great) in a deep sauce pan. Begin preheating the oven to 200F. Insert a wire rack into a sheet pan and set aside.

Once the oil reaches 350F, add 2 or 3 eggrolls (depending on the size of your pan) and fry for about 5 minutes – turning often. The eggrolls are done when the outside is brown and crispy. Transfer the eggrolls to the rack in the sheet pan and place in the oven to keep warm while you are frying the rest of the eggrolls. When finished, serve with your favorite dipping sauce.

Note: if you want to bake them Check out his Oven-Baked Chimichangas for instructions on baking.

http://cookingventures.blogspot.com/2010/03/southwestern-eggrolls.html

Pizza with eggplant and roma tomatoes

2010-05-21T13:13:00.000-07:00

Today over at Pioneer Woman's site, I was looking up some food recipes and came across this amazing looking Pizza!! Now who doesn't love pizza! For this recipe Click Here

Cobby Chop Cobb Salad

2010-04-15T11:01:00.000-07:00

Can you tell I'm experimenting with Hungry Girl? Her recipes have not disappointed thus far!

HG's Crazy-Delicious Cobby Chop

A Cobb Well Done!

Not to be Cobb snobs, but our Crazy-Delicious Cobby Chop is REALLY good. So good, in fact, that we couldn't even wait to debut it in the very first HG book, Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World . So we ripped the recipe straight from the pages of the soon-to-be-released book, and here it is! GET EXCITED, PEOPLE!!!

Ingredients:
6 cups chopped romaine lettuce
4 oz. cooked boneless skinless lean chicken breast, chopped
4 slices (about 2 ounces) extra lean turkey bacon
1 cup cooked & chopped asparagus
1 cup chopped tomatoes
1/2 cup canned beets, drained & chopped
2 large hard-boiled egg white, chopped
¼ cup shredded fat-free mozzarella cheese
2 tsp. minced scallions

Directions:
Cook bacon according to package directions (either in a pan with nonstick spray, or in the microwave). Once cool enough to handle, chop and set aside. Place lettuce in a large bowl. Add your chopped ingredients by placing them on top of the lettuce in individual rows in this order: turkey bacon, cheese, asparagus, chicken, tomatoes, egg white, and beets. Sprinkle the scallions on top. Serve with your guilt-free dressing of choice (check out HG's latest grocery list for some of our faves), and enjoy! MAKES 2 SERVINGS

Serving Size: ½ recipe (without dressing)
Calories: 223
Fat: 3g
Sodium: 565mg
Carbs: 16g
Fiber: 6.5g
Sugars: 8g
Protein: 36g

POINTS® value 4*

HG's Bean and Cheesy Enchiladas

2010-04-15T10:14:00.000-07:00

These are yummy and fast! Plus I don't feel guilty about them because of the fat-free cheese. You might be thinking... "fat free cheese? Ewww GROSS!!! Well it's free country and I choose fat free cheese. It melts. End of story.Now go make these and put them in your mouth...you'll thank me later.

HG's Lean Bean Cheesy Enchiladas

Whole 'Lada Love

Wanna stuff your face with a saucy smothered bean 'n cheese enchilada without a gazillion irritating calories and fat grams? Just whip up a batch of these Lean Bean Cheesy Enchiladas PRONTO!

Ingredients:
2 large corn tortillas (like Mission Super Size) (i used tortilla factory smart and delicious fajita sized flour tortillas!)
1 slice fat-free cheddar cheese, cut in half
2/3 cup enchilada sauce
1/3 cup fat-free refried beans
1/4 cup shredded fat-free cheddar cheese
1/4 cup chopped onions
1 tbsp. taco sauce
1/2 tsp. taco seasoning mix, dry
Optional toppings: fat-free sour cream, chopped scallions

Directions:
Preheat oven to 400 degrees. In a pan sprayed with nonstick spray, cook onions over medium heat until they begin to brown (about 2 minutes). In a small dish, combine the onions with the refried beans, taco sauce, and taco seasoning. Mix well. Spray a small baking dish with nonstick spray. Heat tortillas in the microwave until slightly warm. Lay the tortillas on a clean, dry surface, and then spread about 2 tbsp. of the enchilada sauce onto each one. Place one half of the cheese slice on each tortilla. Then, evenly distribute the bean mixture into the center of each tortilla. Wrap the tortillas up tightly, and place them in the baking dish seam side down. Pour the rest of the enchilada sauce over the enchiladas. Bake in the oven for about 10 minutes (until the enchiladas are hot). Remove dish from the oven, sprinkle shredded cheese over the enchiladas, and then return it to the oven for about 5 minutes (until the cheese is nice and melty). Plate those babies and, if you like, top with some of the optional ingredients. Enjoy! MAKES 2 SERVINGS

Serving Size: 1 enchilada (half of recipe)
Calories: 187
Fat: 2g
Sodium: 976mg
Carbs: 29g
Fiber: 4g
Sugars: 5g
Protein: 12g

POINTS® value 3*

Hungry Girl Baja Style Fish Tacos

2010-03-30T13:04:00.000-07:00

Truth be told I loooove fish tacos, especially the Baja Style ones. However much I yearn to devour them I resist the temptation (yay for me!) because 1) they are battered and deep fried and 2) covered in a creamy sauce-need I say more? WEEEELLL, I discovered these wonderful beauties when I happened upon the Hungry Girl website. I'll start out by saying that HG is my new BFF-in the recipe sense that is-because her recipes are outta- this -world- yum-a-licious! Seriously these are the kind of recipes all of us are looking for: lower fat, lower calories, high in taste, and, most importantly, filling. And with all that going for me I happily ate two tacos with sides :) And in case you're wondering...I served up these tasty tacos with brown rice and some yummy black beans (scroll down for recipe). I cannot tell you how thrilled I was to walk away from my meal completely satisfied! Thanks Hungry Girl keep 'em comin'!

Ingredients:
1/3 cup fat-free mayonnaise
2 tbsp. fat-free sour cream
2 tbsp. chopped sweet or yellow onion
1/2 tsp. lime juice
Dash salt, or more to taste
Dash cayenne pepper
1 cup thinly sliced green cabbage (I used pre-shredded coleslaw mix)
1 tbsp. seasoned rice vinegar
1/2 cup Fiber One bran cereal (original)
1/4 tsp. garlic salt, or more to taste
1/8 tsp. onion powder, or more to taste
1/8 tsp. garlic powder, or more to taste
Black pepper, to taste
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original) {or just beat your own egg whites}
8 oz. raw cod, cut evenly into 4 strips
4 small white corn tortillas ( I love Tortilla Factory Handmade Style Corn Tortillas)
Optional: chopped cilantro, lime wedges, salsa

Directions:
Spray the rack of either a broiler pan or toaster oven with nonstick spray, and line the bottom of the broiler pan/toaster oven with aluminum foil. Preheat oven/toaster oven to 450 degrees.

To make the sauce, combine mayo, sour cream, onion, lime juice, salt, and cayenne pepper in a small bowl. Mix well and then refrigerate until ready to assemble tacos. In another small bowl, toss cabbage with vinegar until lightly coated. Refrigerate as well.

In a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Place crumbs in a medium bowl. Mix in garlic salt, onion powder, and garlic powder. Add as much salt, black pepper, and additional seasonings as you like.

Place egg substitute in another medium bowl. One by one, coat fish strips in egg substitute, give them a shake to remove excess egg substitute, then coat with breadcrumb mixture.

Spray the tops of the breaded fish strips with a light mist of nonstick spray. Place them on the rack of the broiler pan/toaster oven. If using the broiler pan, place it in the oven. Cook for 12 minutes, or until the fish is cooked through and flaky and the tops are browned and crispy.

Warm tortillas in the microwave for about 10 seconds. Set one fish strip in the middle of each tortilla. Top each piece of fish with one-fourth of the cabbage followed by one-fourth of the sauce. Serve with cilantro, lime wedges, and/or salsa, if you like. Chew!

MAKES 4 SERVINGS
Serving Size: 1 taco with sauce
Calories: 152
Fat: 2g
Sodium: 499mg
Carbs: 23.5g
Fiber: 5.5g
Sugars: 3.5g
Protein: 14g

POINTS® value 2*

hungrygirl.com

BLACK BEANS
1 teaspoon olive oil
2 cloves garlic, minced
1 teaspoon. ground cumin
1 14 oz. can black beans, rinsed and drained
1 8 oz. can tomato sauce diluted with water to make 1 1/2 cups
1 teaspoon salt
2 tablespoons. fresh chopped cilantro (optional)

In a medium saucepan heat olive oil over medium heat add garlic and cumin and cooking until fragrant, 1-2 minutes. Add beans, diluted tomato sauce, and salt. Bring to a boil and then reduce heat to a simmer. Simmer for about 15 minutes or until tomato sauce starts to thicken...or to your liking. Just before serving stir in the cilantro.

Crockpot Cheeseburgers

2010-03-29T15:40:00.000-07:00

Crockpot Cheeseburgers!

I saw this on a lady's website...not sure where she got the recipe from. It sounded good enough to try. Serve it on some thinbuns or low-cal buns and this recipe is actually low-fat and sort of "good" for you-I'm still pondering and contemplating as to whether reduced-fat Velveeta, let alone regular Velveeta, is actually good for you- but I'll let you be the judge.

1 pound 96%/4% lean fat ground beef
1/2 tsp garlic salt
1/2 tsp black pepper
8 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
1 medium green pepper
1/2 medium onion
2 clove garlic cloves
½ cup ketchup

Brown ground beef in skillet, season with garlic salt and black pepper. Drain the fat. Meanwhile combine peppers, onions, garlic, Velveeta, and ketchup in the jar of a blender and puree until smooth

Combine the veggie-velveeta puree, ground beef and remaining ingredients in a crockpot and cook on low for 6-7 hours. Serve on burger buns or dinner rolls.

Makes: 16 servings, 1/4 cup servings

Easy Skillet Version:

Heat a medium sauce pan. Spray with non-stick cooking spray. Saute onion, garlic, and bell pepper until onion starts to brown, about 4-5 minutes. Transfer the saute mixture to the jar of a blender, along with the velveeta and ketchup. Puree until smooth. Set aside.

Brown the meat with the garlic salt and black pepper. Add the veggie-Velveeta puree to the pan, along with 1/4 cup water and mix well in pan. Bring the mixture to a boil and then reduce the heat to medium. Stirring occasionally, cook for additional 10 minutes, or until the sauce has thickened to you liking. Server on burger buns with lettuce, tomato and pickle.

Cube Steak with Mushroom Sauce

2010-03-25T08:54:00.000-07:00

Cube Steak is usually an economic choice when you want some beef but don't want hear the cash box ring out "cha-ching" for a nice fillet Mignon. The Mushroom sauce dresses up this humble steak a bit and makes the meal feel, all around, a little more luxurious. I found that serving it with mashed potatoes (see recipe) and steamed broccoli rounded out the meal nicely. Enjoy!

Ingredients

4 4-ounce cube steaks

3/4 teaspoon freshly ground pepper, divided

1/2 teaspoon salt

2 tablespoons extra virgin olive oil, divided

8 ounces sliced mushrooms (about 2 1/2 cups)

1 large shallot, thinly sliced

1 tablespoon all-purpose flour

1 teaspoon chopped fresh thyme or 1/4 teaspoon dried

1/2 cup dry sherry (see Note)

1/2 cup reduced-sodium beef broth

2 tablespoons reduced-fat sour cream

Preparation

Sprinkle steaks with 1/2 teaspoon pepper and salt. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm.
Add the remaining 1 tablespoon oil to the pan. Add mushrooms, shallot and the remaining 1/4 teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat; stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce. Serve the steaks with the sauce.

Nutrition

Per serving: 268 calories; 12 g fat (3 g sat, 7 g mono); 56 mg cholesterol; 6 g carbohydrates; 29 g protein; 1 g fiber; 428 mg sodium; 684 mg potassium.

Click here for original recipe: eatingwell.com

Hilary's Heavenly Eggs

2010-03-15T22:12:00.000-07:00

It seems an unusual combination: Marinara sauce, eggs, and toast...but truly it is heavenly! Once you can get past it try it over pasta! To try my first encounter with eggs and pasta for yourself click here. Eggs and pasta were made for each other, and made for you. Yum, yum!!!

Ingredients

2 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

2 cloves garlic, sliced

1 ounce pancetta, chopped (optional)

2 cups prepared marinara sauce

4 large eggs

6 large fresh basil leaves, torn into small pieces

1 tablespoon grated Parmesan cheese

1/4 teaspoon freshly ground pepper

4 slices whole-wheat country bread, toasted or thin spaghetti

Preparation

Heat oil in large skillet over medium heat. Add onion, garlic and pancetta (if using). Cook, stirring occasionally, until soft and beginning to brown, 4 to 6 minutes.
Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining eggs, evenly spacing them around the pan. Sprinkle the sauce with basil; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with Parmesan and pepper.
To serve, top each slice of toasted bread with an egg and sauce. Serve immediately.

Nutrition

Per serving: 345 calories; 17 g fat (4 g sat, 8 g mono); 215 mg cholesterol; 38 g carbohydrates; 13 g protein; 6 g fiber; 767 mg sodium; 529 mg potassium.

eatingwell.com

Baked Lemon Pasta

2010-03-08T12:03:00.000-08:00

I love food. I love to make and eat food. Some food is just no good for you. And then that guilty feeling comes creeping in when you entertain a thought of eating food your fitness conscience would not approve of. You know that if you make said pasta dish that you will have to work out harder the next day. And then you will have to do some justifying and rationalizing about why you're not losing weight even thought you work out every day!!! Yes everyday...except Sunday. Sunday however doesn't count. It is a calorie free day; meaning you don't count calories that day so they don't count. This day I will make said pasta dish that has lots of sour cream and Parmesan and bad carbs. So I'll throw caution to the wind and eat this because it looks too stinkin' good not to pass up.

...grrr. I'm feeling guilty already and it's not even Sunday!...

Ingredients

1 pound Thin Spaghetti

4 Tablespoons Salted Butter

2 Tablespoons Olive Oil

2 cloves Garlic, Minced

1 whole Lemon, Juiced And Zested

2 cups Sour Cream

½ teaspoons Kosher Salt, Or More To Taste

Plenty Of Grated Parmesan Cheese

Flat-leaf Parsley, Chopped

Extra Fresh Lemon Juice

Preparation Instructions

Preheat oven to 375 degrees. Cook spaghetti until al dente.

In a skillet, melt butter with olive oil over LOW HEAT. When butter is melted, add minced garlic. Squeeze lemon juice into the pan. Turn off heat.

Add sour cream and stir mixture together. Add lemon zest and salt. Taste, then add more salt if necessary. Pour mixture over drained spaghetti and stir together, then pour spaghetti into an oven safe dish.

Bake, covered, for 15 minutes. Then remove foil and bake for an additional 7 to 10 minutes. (Don’t bake too long or the pasta will dry out.)

When you remove it from the oven, squeeze a little more lemon juice over the top. Top generously with Parmesan cheese, then chopped parsley. Give it a final squeeze of lemon juice at the end.

Serve with crusty French bread and a simple green salad.'

Pioneer Woman

Fondue or FUN-DUE?

2010-02-22T10:42:00.000-08:00

Video Courtesy of KSL.com

My hubby and I are having some friends over for dinner. I kind of freak out as what to make when people come over. Not because I'm afraid that I won't make something good enough. I'm afraid it might be too exotic..."What if they don't like Saag Paneer?". Also, I already have a reputation of throwing fun dinner parties, so I don't want to disappoint. When I saw these recipes from the Melting Pot Restaurant, online (at Studio 5 none-the-less) I knew my worries were over. This is going to be FUN!

Awesome Dinner Party Menu:

Avocado Egg Rolls
Garden Green Salad
Spinach and Artichoke Swiss Cheese Fondue and Fondue Bourguingon
Flaming Turtle or White Chocolate Raspberry Fondue
(click on items for recipes)

Posted below are four types of Fondue: Traditional Swiss Cheese, Spinach and Artichoke with Swiss or Cheddar, and Fondue Bourguingon (oil base, that I added on my own)...all recipes have a non-alcoholic version for those of you who are wary of cooking with wine.

Traditional Swiss Cheese Fondue

Ingredients:
4 oz White Wine, white grape juice, or vegetable broth
8 oz 50% Gruyere Swiss Cheese 50% Emmenthaler Swiss Cheese
1 tsp minced Garlic
1/2 Lemon
1 tablespoon Kirschwasser Cherry Liquor, or additional grape juice
1 1/4 tsp Nutmeg
Ground Pepper
Method:
Using a double boiler. Place White Wine in top half of double boiler once it starts steaming. Then add minced garlic and squeeze the lemon into the liquid base. Then whip, or stir in cheese slowly until warm honey consistency. Add Kirschwasser and fold into cheese until blended. Add Nutmeg and a couple grinds of ground pepper. If desired, transfer to a fondue pot that has a ceramic bowl set over a pot of boiling water. Light the heating element under pot and enjoy!

Spinach and Artichoke Cheddar Cheese Fondue
Ingredients:
4 oz vegetable broth, or beer
7 oz 80% Sharp Wisconsin Cheddar Cheese 20% Emmenthaler Swiss Cheese
1 tsp minced Garlic
3 oz cooked artichoke hearts
3 oz cooked spinach
grated Parmesan cheese
Ground Pepper
Method:
Using a double boiler. Place vegetable broth in top half of double boiler once it starts steaming.Then add minced garlic, artichoke heart and spinach into the liquid base.
Then whip, or stir in cheese slowly until warm honey consistency (consistency will appear lumpier because of artichoke and spinach).
Add a couple grinds of ground pepper blend, then garnish on top a little parmesan cheese.

Spinach and Artichoke Swiss Cheese Fondue
Ingredients:
4 oz vegetable broth
8 oz 50% Gruyere Swiss Cheese 50% Emmenthaler Swiss Cheese
1 tsp minced Garlic
3 oz cooked artichoke hearts
3 oz cooked spinach
grated Parmesan cheese
Ground Pepper

Method:
Using a double boiler. Place vegetable broth in top half of double boiler once it starts steaming.Then add minced garlic, artichoke heart and spinach into the liquid base.
Then whip in cheese slowly until warm honey consistency (consistency will appear lumpier because of artichoke and spinach).
Add a couple grinds of ground pepper blend, then garnish on top a little Parmesan cheese

Dippers for Cheese Fondue:
French Bread (the traditonal and 1st condiment)
Broccoli Florets
Mushrooms
Roasted New Potatoes
Asparagus cut into bite sized peices
Sugar Snap Peas
Cherry Tomatoes
Baby Carrots
Zucchini cut into disks
Pita chips
Cooked shrimp
Cooked mini smoked sausages
Cut up rotissere chicken

Fondue Bourguingon (oil based fondue)
3 lbs. beef tenderloin, cut into bite size cubes, or thin slices
1 ½ cups vegetable, canola, or peanut oil

Place the saucepan over a high heat. Pour in the oil and allow it to heat up until it's hot enough to cook the meat (test with a piece of meat or potato). Very carefully transfer oil to fondue pot. Light the flame and let the party begin.

Season the meat with salt and pepper.(optional). Skewer a piece of meat with fondue fork and dip into the sizzling oil. Cook it individual preference. Accompany the beef with your favorite sauces and condiments. Such as Creamy Mustard Sauce, Bearnaise Sauce, BBQ or Teriyaki Sauce.

* You can also substitute scallops, large shrimps, or pork fillet for the beef. Choose the dipping sauces accordingly.

Sesame Orange Shrimp

2010-02-18T10:01:00.000-08:00

Serve with brown rice and Sugar Snap Peas with Sesame Oil (click here for recipe)

3 tablespoons sesame seeds (white, black or a mix)
2 large egg whites
1/4 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound peeled and deveined raw shrimp (21-25 per pound)
2 tablespoons canola oil, divided
3/4 cup orange juice
1/4 cup dry sherry
2 tablespoons reduced-sodium soy sauce
1 teaspoon sugar
1 scallion, thinly sliced

1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp. Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.

Serves 4

Nutrition

232 calories; 10 g fat (1 g sat, 5 g mono); 168 mg cholesterol; 12 g carbohydrates; 21 g protein; 1 g fiber; 488 mg sodium; 327 mg potassium.

eatingwell.com

Sugar Snap Peas with Sesame

2010-02-18T09:39:00.000-08:00

Ingredients
1 pound sugar snap peas or snow peas (see note)
Toasted sesame oil
Black or white sesame seeds, or a mixture of both
Kosher salt

Directions

Remove and discard the stem end and the string from each pod. Bring a saucepan of water to boiling, add the peas and let them blanch for 30seconds to one minute. Drain immediately and then immerse them in ice water to cool them. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.

Note:If using snow peas skip the blanching process.

Adapted from Ina Garten's recipe for "Sugar Snap Peas with Sesame" click here for link to original recipe

Italian Salad Pizza

2010-02-17T10:38:00.000-08:00

Do you like the salad and breadsticks at Olive Garden? Then this recipe is for you! It combines both salad and crust to make one tasty pizza! Not to mention one serving is a quarter of the pizza and with only 340 calories! Are you as excited as I am?

Italian Salad Pizza

Pizza Crust
1package (10 ounces) refrigerated pizza crust, such as Pillsbury
2 garlic cloves, pressed
2 tsp. Italian Seasoning
1 cup (4oz.) shredded mozzarella cheese

Salad Toppings
5 cups romaine lettuce, thinly sliced
1 medium tomato, seeded and diced
¼ cup pitted black olives, sliced
1/2 cup red onion, thinly sliced
¼ cup fat-free or lite Italian salad dressing

¼ cup (1 ounce) grated fresh Parmesan cheese, divided in half

Preheat oven to 425ºF.

Roll out dough to edge of a baking stone using slightly floured rolling pin. Press garlic over dough and spread evenly. Sprinkle dough with Italian seasoning. Place on bottom oven rack and bake 12-14 minutes or until crust is golden brown.

Meanwhile place lettuce, tomato, olives, and red onion in a bowl. Add dressing and toss to coat. Remove crust from oven with cooling rack. Immediately top with mozzarella cheese, then 1/2 the Parmesan cheese. Top with salad mixture; sprinkle with remaining Parmesan cheese. Cut with a pizza cutter; serve immediately.

The recipe and picture are from:
The Pampered Chef Casual Cooking- Easy Recipes for Indoors and Out

Falafel

2010-02-16T17:45:00.000-08:00

Falafel

Ingredients:

2 cups dry chick peas
2-3 gloves garlic
1 medium onion
Bunch Italian parsley
Bunch cilantro
1 Tbsp. olive oil
2 Tbsp. Lemon juice
2 tsp. cumin
2 tsp. salt
½ tsp. ground black pepper
1 tsp. baking soda
Canola Oil
Pocket Pita Bread

Method:

The night before, place chick peas in a large bowl and cover with twice as much water as peas. Next day, drain and store in fridge until ready to use. Peas will double in size approximately, so you should have about 4 cups of hydrated peas altogether.

In food processor, process hydrated chick peas until they resemble fine crumbs and stick to each other. Add garlic, onions, parsley and cilantro and process until well combined. Add rest of ingredients except the canola oil. Mixture should stick together well, if not, you can add a little more olive oil.

Using a 1" scoop, create balls from mixture, then with hands, make slightly flattened disks (they fit better into the pita bread.) Cover with plastic wrap until ready to fry. You can make these several hours ahead and store in fridge.

Heat oil to 330 F. Fry Falafel until golden brown, approx. 2 minutes. The outside will be crispy, the center soft. Serve hot with warmed pita bread, tomato relish and Tzatziki sauce.

Tzatziki Sauce

Ingredients:

24 oz. Greek Yogurt (or drain plain yogurt to thicken)
1 cup grated English cucumber
4 cloves Garlic, finely chopped
Bunch of fresh dill, chopped finely
1 Tbsp olive oil
1 Tbsp fresh lemon juice
1 tsp salt

Method:

Grate cucumber and place in a sieve over a bowl to drain slightly, pat with a paper towel if necessary to absorb excess moisture. Meanwhile, mix yogurt, oil and lemon juice until combined. Add garlic, cucumber, dill and salt. Mix well and store in fridge for up to 3-4 days. The longer it's stored, the stronger the garlic taste will become. If liquid accumulates on otp, just pour it off and stir what's left.

Tomato Relish

Ingredients:

3 large tomatoes, diced (approx. 4 cups)
1 bunch green onions, sliced finely
1 Tbsp olive oil
1 Tbsp fresh lemon juice
1 tsp. cumin
½ tsp. smoked paprika
Salt & pepper to taste

Method:

Grate cucumber and place in a sieve over a bowl to drain slightly. Meanwhile, mix yogurt, oil and lemon juice until combined. Add garlic, cucumber, dill and salt. Mix well and store in fridge for up to a week.

Risotto Reinvented

2010-02-16T17:43:00.000-08:00

Here's a new "Healthy" spin on Risotto.... From Studio 5~

Risotto Reinvented

Ingredients:

32 oz. chicken broth
1 T. plus 1 tsp., extra virgin olive oil, divided
1 large zucchini, diced in ½ inch pieces
Dashes of each of the following: ground cayenne pepper; curry powder; garlic powder; ground turmeric; dried cilantro; coarse salt; freshly-ground black pepper
½ t. curry powder
½ t. garlic power
¼ t. coarse salt
¼ t. freshly ground black pepper
1 ½ c. Arborio rice
½ c. white wine
1 c. frozen peas, thawed
1/3 c. freshly grated Parmesan cheese, plus more for garnish

Method:

1. Heat the chicken broth and 2 ½ cups water in a saucepan over low heat; keep warm.

2. Warm 1 T. of extra virgin olive oil in a large saucepan over medium heat; add zucchini and dashes of seasonings. Saute, stirring often, until the zucchini is golden in color, approximately 8-10 minutes. With a slotted spoon, transfer the zucchini to a plate and reserve.

3. Reduce heat to medium-low and warm 1 tsp. of extra virgin olive oil in the saucepan and add the onion. Cook until soft and a light yellow color, approximately 5 minutes. Season with ½ tsp. cayenne pepper, ½ tsp. curry powder, ½ tsp. garlic powder, ¼ tsp. salt, and ¼ tsp. black pepper. Stir to combine and raise the heat to medium. Add the rice and cook, stirring constantly, until it is translucent around the edges, approximately 3 minutes. Add the wine and cook until it is absorbed, approximately 2 minutes.

4. Cook the rice, adding 1 cup of hot broth at a time (stir until almost all of the liquid is absorbed before adding more), until tender, approximately 25-30 minutes.

5. Add the reserved zucchini and the peas. Cook until the peas are bright green, approximately 2 minutes. Remove from the heat and stir in the Parmesan cheese.

6. Divide among the plates and top with freshly ground black pepper and a bit more Parmesan cheese, if desired.

Karen O'Brien; Author, "Reinventing Dinner"

Spaghetti with Frisee and Fried Egg

2010-01-30T12:41:00.000-08:00

Frisee...what is that? Are you asking yourself that right now? I know I did. I've never seen frisee at my market. However I have seen pictures of it and I have also read people's descriptions and they say it looks like lettuce but tastes bitter. So whenever I'm shopping for this recipe I buy curly endive which is also a bitter green and I think it tastes great! Especially with bacon...and let's be honest what doesn't taste better with bacon?

Ingredients

Coarse salt and ground pepper
1/2 pound spaghetti
8 ounces bacon, cut into 1-inch pieces
1 large head frisee, chopped
2 tablespoons sherry vinegar
4 large eggs
Grated Parmesan, for serving (optional)

Directions

In a large pot of boiling salted water, cook pasta until al dente. Reserve cup pasta water; drain pasta and transfer to a large bowl.
Meanwhile, cook bacon in a large nonstick skillet over medium-high until browned, about 7 minutes, pouring off and reserving fat halfway through. With a slotted spoon, transfer bacon to paper towels.
Add frisee to skillet and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, until frisee just begins to wilt, 1 1/2 to 2 minutes. Stir in vinegar and transfer to bowl with pasta (reserve skillet). Add pasta water and toss to combine.
Return skillet to medium heat and add reserved bacon fat. Working in two batches, fry eggs until whites are just set and edges are golden brown, about 2 minutes. Season with salt and pepper. Serve pasta topped with Parmesan (if desired) and a fried egg.

Makes 4 servings

marthastewart.com

Quick Chicken Cordon Bleu

2010-01-26T11:36:00.000-08:00

There are 3 things that make this recipe a keeper:
1) It is quick (much, much quicker than the traditional way)
2) It is low-calorie (295 calories per serving)
3) It tastes yummy
Quick, low calorie and tasty...it's practically a miracle!

Here is what eatingwell.com has to say:

"To make traditional cordon bleu, you layer prosciutto (or other ham) and cheese in between thin slices of chicken or veal, then bread and sauté the whole stack. This quick, easy version keeps the flavors the same, but skips the fussy layering and breading steps."

Ingredients

4 boneless, skinless chicken breasts (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1/3 cup shredded Gruyère or Swiss cheese
2 tablespoons reduced-fat cream cheese
1/4 cup coarse dry whole-wheat breadcrumbs (see Note)...I use plain panko breadcrumbs
1 tablespoon chopped fresh parsley or thyme
4 teaspoons extra-virgin olive oil, divided
1/4 cup chopped ham (about 1 ounce)

Preparation

Preheat oven to 400°F.
Sprinkle chicken with 1/4 teaspoon pepper and salt. Combine cheese and cream cheese in a bowl. Combine the remaining 1/4 teaspoon pepper with breadcrumbs, parsley (or thyme) and 2 teaspoons oil in another bowl.
Heat the remaining 2 teaspoons oil in a large, ovenproof nonstick skillet over medium heat. Cook the chicken until browned on both sides, about 2 minutes per side. Move the chicken to the center so all pieces are touching. Spread with the cheese mixture, sprinkle with ham, then top with the breadcrumb mixture.
Bake until the chicken is no longer pink in the center and an instant-read thermometer registers 165°F, 5 to 7 minutes.

Tips & Notes

Tip: It can be difficult to find small chicken breasts. Remove the strip of meat from the underside of a 5- to 6-ounce breast—the “tender,” about 1 ounce of meat—to yield a perfect individual portion. Freeze the tenders and use them in a stir-fry.
Note: We like Ian’s brand of coarse dry whole-wheat breadcrumbs, labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until dry, about 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

Artichoke and Spinach Pasta

2010-01-21T13:56:00.000-08:00

12 ounces, weight Penne Pasta
¾ cups Olive Oil
5 cloves Garlic, Pressed
1 can (14.5 Oz. Can) Diced Tomatoes, Drained
1 jar (12 Oz. Jar) Artichoke Hearts, Drained And Cut Up
1 cup Parmesan Cheese
6 ounces, weight Fresh Spinach Leaves
A little Salt and Pepper to taste

Get your Penne boiling...

Get your Garlic roasting until a little golden (I would have minced mine except I couldn't find my mincer)...

Add a can of diced tomatoes...

And then your Artichoke Hearts (And I forgot to cut them up)
You're beginning to think I don't know what I'm doing aren't you?

Let them heat through.
Add your Parmesan until it's all melty looking.
Keep stirring!!!

Add your Spinach, and cook until they're wilted

Add your noodles that are boiling over the pot...

And VIOLA! A Masterpiece!

12 ounces, weight Penne Pasta
¾ cups Olive Oil
5 cloves Garlic, Pressed
1 can (14.5 Oz. Can) Diced Tomatoes, Drained
1 jar (12 Oz. Jar) Artichoke Hearts, Drained And Cut Up
1 cup Parmesan Cheese
6 ounces, weight Fresh Spinach Leaves
A little Salt and Pepper to taste

Boil penne pasta according to package directions.

Meanwhile, heat oil over medium-high heat in a large skillet. Add garlic and saute for 1-3 minutes or until golden brown. Add diced tomatoes and artichoke hearts. Allow to heat through. Add parmesan cheese and stir constantly until melted. Add in spinach and stir until leaves are wilted.

Drain pasta and mix!

Cheddar Cauliflower Soup

2010-01-11T11:52:00.000-08:00

I'm starting to re-think this idea of me not liking soup. I'm starting to think that I just haven't ever had good soup before, because here is another soup that I think is delicious! It doesn't have a strong cheddar flavor in the first place so I urge you buy the extra sharp cheddar and it will be worth it!

Ingredients
2 tablespoons extra-virgin olive oil
2 large leeks, white and green parts only, thinly sliced and rinsed

4 cups chopped cauliflower florets (from 1 medium head)

2 1/2 cups low-fat milk, divided
2 cups water
1 bay leaf
1 teaspoon salt
1/2 teaspoon white or black pepper
3 tablespoons all-purpose flour (i use cornstarch)
1 1/2 cups extra-sharp Cheddar cheese
1 tablespoon lemon juice

Preparation

Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes.
Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice.

Nutrition

Per serving: 186 calories; 11 g fat (5 g sat, 3 g mono); 27 mg cholesterol; 10 g protein; 2 g fiber; 488 mg sodium; 198 mg potassium.

p.s. I if you've used leeks you'll know that most recipes call for using the light green and white parts only. If you've ever bought leeks and thought "what a rip off! 4.99 per lb. and I'm only going to use a little portion of it!", I feel your pain. However, I have discovered lately that my local Trader Joe's marker sells trimmed leeks for a fraction of the price of leeks in the store. Yay!!! Now go make this soup :)

eatingwell.com

Fancy Macaroni

2010-01-04T11:19:00.000-08:00

I love the Pioneer Woman! If you have time click here and read her blog and smile to yourself the whole time, see all the fabulous pictures she takes herself, and then do not procrastinate any longer and make the macaroni and cheese. Eating it will evoke all the emotions that she describes! *Sigh* I love food.

Ingredients

4 cups Macaroni
8 Tablespoons Butter
2 whole Medium Onions, Cut In Half And Sliced Thin
10 slices Regular Bacon
1 Tablespoon Bacon Grease (reserved From Bacon Slices)
¼ cups All-purpose Flour
2 cups Whole Or 2% Milk
½ cups Half & Half
2 whole Egg Yolks, Beaten
Salt and Pepper, to taste
½ cups Grated Gruyere Cheese
½ cups Grated Fontina Cheese
½ cups Grated Parmigiano Reggiano Cheese
4 ounces, weight Chevre (soft Goat Cheese)

Preparation Instructions

Preheat oven to 350 degrees.

Cook macaroni for half the time of the package instructions. Drain and set aside.

Fry bacon until slightly, but not overly, crispy. Drain on a paper towel. Reserve grease.

Melt 4 tablespoons butter in a skillet and saute onions over medium-low heat for 10 to 12 minutes, or until golden brown and soft. Set aside.

In a pot, melt 4 tablespoons butter. Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 minute. Pour in milk and half & half, then cook for 3 to 5 minutes or until thick. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another minute.

Add cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings and add more salt if needed. Add cooked macaroni and stir to coat.

Pour into a baking dish and bake for 15 to 20 minutes or until sizzling and hot. Serve with red meat or a green salad.

Open Faced Grilled Veggie Sandwiches

2010-01-03T22:24:00.000-08:00

I spent the holidays with my parents and siblings out by the beach in California were I grew up. One day after a rousing game if boccie ball we were hankering for something to eat, to be more specific something healthy after all the chocolate we consumed days earlier. So with my mother's inspiration I rummaged through the kitchen and found a nice assortment of veggies, some whole wheat sourdough bread, pesto, pomegranate vinegar, honey, olive oil, baby greens and sharp cheddar cheese. I set to work and make these tasty sandwiches and a yummy vinaigrette to knock their socks off! Even my youngest brother, who considers many veggie combinations unsuitable for consumption, wolfed it down. My other brother asked me for the recipe. Recipe? Uh, right. I thought I should write it down before I forget.

4 slices country style whole wheat (or regular) sourdough bread
1 tablespoon butter
1/2 medium onion thinly sliced
1 clove garlic, minced
1 small red bell pepper thinly sliced
1 small zucchini thinly sliced lengthwise
salt and pepper to taste
store-bought jarred basil pesto
1/4 ish cup shredded sharp cheddar cheese
1 bag baby greens such as spring mix or baby romaine
Vinaigrette for serving (see recipe below).

Set oven to broil. Set the top rack in the middle of your oven. Cover a baking sheet with foil. Place the sourdough bread slices on the baking sheet. Set aside.

In a large skillet over medium heat melt one tablespoon butter. Add the onions and saute until onions are lightly browned and soft about 10 minutes.

Meanwhile broil the bread under the broiler for approximately 2 minutes, remove promptly.

When onion are done add the garlic and remaining vegetables, season with salt and pepper and saute until the veggies are tender but not mushy, 2-4 minutes.

Turn the toasted bread over (the underside will be un-toasted). Spread each slice of bread with a thin layer of pesto. Top with the sauteed veggies and sprinkle with cheese. Return sandwiches to oven and broil until cheese is barley melted (do not over cook!). Serve warm with mixed greens tossed with vinaigrette.

Vinaigrette
1 tablespoon honey
1 tablespoon good tasting vinegar (such as balsamic or pomegranate)
3 tablespoons olive oil
dash of coarse salt
freshly cracked pepper

Combine the honey, vinegar and salt. Whisk the olive oil into the honey and vinegar in a slow stream and continue whisking until emulsified. Toss vinaigrette with mixed greens of choice. Garnish salad with freshly cracked pepper.

Tortilla Soup with Black Beans

2009-12-24T10:23:00.000-08:00

I don't like soup, except for the rare occasion that it turns out fantastic. This soup is one of them! What makes it even better is that it only takes about 15 minutes to prepare.

Serves 4

ingredients
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14 1/2 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14 1/2 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice, plus lime wedges for serving

directions

In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

p.s. i don't add the tortilla chips and let them sit in the soup. Nothing can ruin a soup more than soggy chips. So I sprinkle them over the top of the soup. And while we are talking about chips, we used Tostitos multigrain tortilla chips. They have a different texture (in a good way) and a great nutty flavor. Give 'em a try!

recipe from marthastewart.com

Twice Baked Potatoes

2009-12-21T10:00:00.000-08:00

This seems more like dessert than dinner, it would be a fun new twist to yams or sweet potatoes with your holiday dinner. I omitted the pepper and added mini marhmallows to the top after they were done and then let the marshmallows get all toasty in the oven for a bit. My husband said it was like eating pumpkin pie except with out the crust.

ingredients
6 sweet potatoes, even in size and scrubbed
4 tablespoons brown sugar
4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and freshly ground black pepper

directions
Preheat oven to 375 degrees F. Place sweet potatoes on sheet tray and bake for 1 hour or until soft. Remove from oven and let stand until cool enough to handle. Split potatoes and remove the flesh to a medium sized bowl, reserving skins. In another bowl, add brown sugar, butter and cream cheese and the all of the spices and mash with a fork or rubber spatula.

Add the butter and cream cheese mixture to the sweet potato flesh and fold in completely. Add the filling back to the potato skins and place on a half sheet tray. Bake for 15 minutes or until golden brown.

Recipe & Picture from: The Neeleys at The Food Network

Easy Cheesy Polenta

2009-12-21T09:47:00.000-08:00

This is soooo yummy!!!! I just cooked the cornmeal until it reached the creaminess I was pleased with, which meant only a few minutes instead of 20 minutes so you keep an eye on yours and if it gets too thick just whisk in some more milk. I roasted a variety of bell peppers, sweet potato, cauliflower (yes cauliflower, and it was delish!), half an onion and some zucchini. After they were fork tender I plated up the polenta with the veggies piled nicely around it. YUM, YUM, YUM!

ingredients

2 cups whole milk
2 cups water
1 1/2 teaspoons kosher salt
1 cup polenta or yellow cornmeal
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp or extra sharp Cheddar cheese, shredded (the sharp is an absolute!)

directions
In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

NEW!

2009-12-17T12:40:00.000-08:00

Alright guys, are you excited? I sure am. Not only do you get to enjoy Dinner, Breakfast and Dessert options, we now have a new "Appetizer section"!! That's right, all those yummy appetizers will be put into a place of their very own.
Bon Appetit'

Indian Dinner

2009-12-17T10:59:00.000-08:00

Anyone who knows me really well, knows I'm a sucker for Indian food! Love it! I'm an all Veggied out Indian food lover. *Ugghh I'm wanting some right now.
Well I bought this quick heat up dish from Target the other day and thought "If I like it, I can google the recipes".

Loved it
*smile inside*

So here are some of the more "easier" "Besties" recipes to make this yummy meal.

Looks sorta like the dish below
(Picture from http://fingerlickingfood.blogspot.com)

PLUS

Picture from:
http://closetcooking.blogspot.com

Now both of these recipes include Tumeric and garam masala, which if you're not Indian, you may say "What?" and "Where the heck do I get that?"

Want a fast easy option? Buy here--->:

Tumeric
garam masala
Or you can make your own garam masala if I totally haven't lost you by now, easy recipe from Closet Cooking, Click here.

Now you'll forever have these ingredients to use with all the other yummy Indian dishes that come your way.

And if you don't have anywhere to buy the Paneer (cheese) There is a recipe I've included below *ssoooo easy guys, don't freak out. It only uses Milk and Lemon juice. Click Here
or scroll to the very bottom.

Creamed Curried Spinach with Cheese (Sag Paneer)

1/2 cup water
1 lb. fresh spinach, washed, de-stemmed, coarsely chopped
3 T ghee or butter
1 T finely chopped ginger
1/2 c. finely chopped onion
1 t salt
1/4 t ground cumin
1/4 t turmeric
1/2 t ground coriander
1/2 t garam masala
1 cup cheese (paneer), cut into 1-inch cubes

Combine 1/2 of the water and a handful of the spinach in a jar of a blender. Blend at high speed for 30 seconds. Keep adding spinach until about half is blended. Add a little more water, if necessary, to puree.

In a large skillet, heat the butter over moderate heat. Add the ginger and saute for one minute. Add the onions and salt and continue sauteing for 5 more minutes.

Stirring after each addition, add the cumin, turmeric, coriander, and garam masala. Then stir in the leafy and pureed spinach. Reduce the heat and cook the mixture uncovered, for 20 to 30 minutes. Most of the liquid should evaporate. At the last minute, gently add the paneer. Serve hot.

For Jeera Rice Ingredients:

1 cup long grain rice or basmati rice

1 tbsp ghee (butter)

1 tbsp cumin seeds

1 bay leaf

1/4 tsp sugar

1/4 tsp clove-cinnamon powder

1 1/2 cups water

salt to taste

For Jeera Rice :
Wash rice well and soak in water for 20 minutes.
Heat ghee in a heavy vessel.Add the cumin seeds and let them turn brown.
Add the bay leaves and fry for few seconds.Add sugar and drained rice(keep aside the drained water)gently stiring for a mt.
Add spice powder and salt.Mix.Add water and bring to a boil.
Cover and cook on simmer till rice is cooked and water evaporates and see that each grain is separate.
Serve hot with rajma or any curry of your choice.

For Rajma Ingredients:

1 cup red kidney beans soaked overnight (or just use the stuff from the can :) )

3 cups water

1 big onion

1 bay leaf (optional)

1 tsp chopped ginger

1 tsp chopped garlic

pinch of asafoetida(optional)

pinch of turmeric powder

1 tsp cumin seeds

1 tsp red chilli powder

2 big tomatoes finely chopped

1/4 tsp of ground garam masala (2 cloves,1/2″ cinnamon and 1 green cardamom( don't worry about the green cardamom if you don't have whatever that is)

1/2 tsp cumin pwd

1 tbsp coriander pwd

1 1/2 tbsps oil or ghee(clarified butter)

salt to taste

chopped fresh coriander leaves for garnish(optional)

How to make Rajmah Chawal (Red Kidney beans curry with rice)

For Rajma:
Wash the kidney beans and soak in water overnight.Next morning, pressure cook until soft or cook in a large pot of water till soft.Remove half a cup of cooked beans, crush coarsely and keep aside.
Grind onion, ginger and garlic to a very fine paste.
Heat ghee/oil in a cooking vessel and add cumin seeds and let them brown.Add the asafoetida and stir fry for few seconds and then add the ground onion paste and saute until golden brown sprinkling water occasionally until the ghee starts separating from the paste.
Add red chilli pwd,turmeric pwd,coriander pwd,cumin pwd and salt.Mix well.
Add the tomatoes and cook till ghee seperates.
Add the cooked whole beans along with the residue water left while pressure cooking it.Cover and cook for 3 mts.
Add the crushed kidney beans and a cup of water.Mix well.Add garam masala and cook till required gravy consistency.
Garnish with chopped coriander leaves.
Serve hot with steamed rice,jeera rice,chappatis or phulkas.

Paneer

Recipe from Closet Cooking:

From Closet Cooking:
"For the longest time I was unable to find paneer and I had bookmarked a few recipes that I wanted to try that called for it. Though I recently found a source for paneer it was pretty far out of the way and I never seemed to have the time to head out and get some. Since I had come across several recipes for making paneer at home that sounded pretty easy I decided to try making some of my own. Making my own cheese had interested me for a while and I finally resolved to try it.

Paneer is dead simple to make! You just bring some whole milk to a boil, mix in an acid such as lemon juice and let the milk curdle. After it has curdled you drain the liquid, form the curds into a block in some cheese cloth or muslin and let it sit with a heavy weight on it for a few hours. At this point you have a brick of fresh paneer cheese just begging to be used!

Since you did not add anything to the cheese other than just enough acid to cause it to curdle, the paneer is pretty flavourless. This is normal and since paneer really absorbs the flavours of the dish that it is in, it will soon be nice and tasty in addition to having a great texture. I saw several posts where the authors suggested adding fresh herbs or other flavourings to the curds before forming them into a brick and weighing them down. Next I will have to try my hand at some flavoured paneers!

Since it was so easy and fun to make the paneer I will also have to look into making other cheeses at home."

Paneer

(makes about 2 cups)
Printable Recipe

Ingredients:
1 liter of whole milk
1/2 lemon (juice)

Directions:
1. Bring the milk to a boil in a large sauce pan.
2. Add the lemon juice and stir until the milk curdles.
3. Strain the curds through a muslin cloth.
4. Tie the muslin cloth up tight and form it into a brick.
5. Place something heavy on it and let it sit for a few hours.

Italian Chicken Pasta Toss

2009-12-13T23:05:00.001-08:00

FOR THOSE OF YOU WHO LIVE WITH VEGETABLE HATERS...READ ON!

TWO REASONS TO MAKE FOR SAID VEGETABLE HATER

1) IT'S EASY
2) IT'S TASTY DESPITE THE VEGGIES

CASE IN POINT:
Seriously, I made this for by bro-in-law who is notorious for turing his nose up to veggies esp. tomatoes. And he pounded the pasta dish with a fury. There were no leftovers and nothing on his plate afterwards. He even commented the next day on how much of it he ate and how much he liked it.

So there is hope for your non-veggie eaters.

THE END

ingredients

6 oz uncooked bow tie pasta (about 3 cups)
2 plum tomatoes, seeded and diced
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless, skinless chicken breasts, cut into 1-inch strips
2 tsp. olive oil
2 large garlic cloves, pressed (minced)
1/2 cup frozen peas
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 tsp. salt
1/4 cup freshly grated Parmesan cheese

directions
Cook pasta according to package directions. Drain and keep warm. Dice tomatoes, slice zucchini, chop onion, cut bell pepper, and cut chicken into 1-inch strips.

Heat oil in stir fry pan (or nonstick skillet) over medium high heat until hot. Press garlic into skillet. Add chicken and stir fry 5 min. or until chicken is no longer pink. Reduce heat to medium and add onion, zucchini, bell pepper, peas, seasonings and salt. Stir-fry for 2 minutes. Add tomatoes, and stir-fry for another 2 minutes or until heated through, stirring gently.

Remove from heat. Stir in warm pasta. Grate Parmesan cheese over pasta mixture. Serve immediately.

Yield: 6 servings
Nutrients per serving: Calories 190; Total fat 3 g; Saturated fat 0 g; Cholesterol 20 mg; Carbohydrates 27 g; Protein 14 g; Sodium 430 mg; Fiber 3 g.

Diabetic exchanges per serving: 1 1/2 starch, 1 meat (1 1/2 carb)

P.S. This recipe is from Pampered Chef's Cookbook "Casual Cooking Easy Cooking for Indoors and Out".

Not Your Granny's Green Bean Casserole

2009-11-24T12:33:00.000-08:00

Love this story:

“Once upon a time in 1955 a certain soup company invented a certain dish, to be served at a certain holiday, using mostly foods found inside a certain sealed container. In fact early recipes for Green Bean Casserole called for the opening of not one, not two, not three, but four individual cans. Well this is the 21^st century! And modern foodists just don't roll that way anymore. So let's do away with the cans and let's get to casseroleing!”

-Alton Brown

Amen Brother! Amen!

Click here for the full story

My Family's From Scratch Green Been Casserole
(BTW not Alton Browns but all the same this recipe does not call for canned green beans).

28 oz. or 3 (9oz.) packages frozen, French cut green beans
5 oz. fresh sliced mushrooms
1 medium onion, diced
½ cup butter
¼ cup flour
3 cups milk
¾ lb. cheddar cheese, grated
½ teaspoon salt
½ teaspoon pepper
1/8 teaspoon Tabasco sauce
2 teaspoon soy sauce
5 oz. can sliced water-chestnuts, drained
2 small cans French Fried Onions

Put green beans in a colander and run over with warm water, melting and or removing ice that covers it. Drain water and dry on paper towels, set aside.
In a large skillet or stock pot saute mushrooms, and onion in butter. Add flour and stir until relatively smooth, about one minute. Add milk, stirring constantly until thickened, about 10 minutes. Add cheese, salt, pepper, Tabasco sauce and soy sauce. Stir until cheese is melted. Add the green beans and water-chestnuts to the cheese mixture and stir to evenly distribute. Pour into 9x13x2 inch casserole dish. Sprinkle with french-fried onions. Bake at 375 degrees for approximately 30 minutes. Makes 10 servings.

Tip: This can be made in advance except don't sprinkle and bake the casserole until about 30 minutes before you want it to be ready. Cover with plastic wrap and keep in the fridge until then.

Mashed Potatoes with Rosemary

2009-11-20T15:19:00.001-08:00

A friend from days gone by made these rosemary mashed potatoes for a special dinner he helped put on for the "Sister Appreciation" dinner at my church. My life was never the same again. Recently I have found a way to make crank up the yumm-o notch on these potatoes. FYI it has nothing to do with ingredients and everything to do with the method.

Click here to see what I mean

ingredients

2 lbs. Yukon gold potatoes peeled and cut into 1/2 inch pieces
Cold water
1/4 teaspoon freshly ground black pepper
1 teaspoon kosher salt
1/2 cup heavy cream
1/2 cup butter
Finely chopped fresh rosemary, to taste

Add potatoes to a large stock pot and add enough cold water to cover potatoes by an inch. Boil the potatoes until soft enough to mash with the tines of a fork (approximately 15 minutes). Promptly drain the potatoes and set aside.
In a same potato pan heat cream and butter, add salt and pepper. Put the potatoes through a food mill, potato ricer, or press 'rm through the tiny holes in your colander (that's what I did!)
Add potatoes to heated cream and butter goodness and stir to combine (don't mash, whip, over stir etc., you won't need to). They are soooo gooood you won't feel the slightest tinge to put gravy over them. YUM!

Thank you Jacob! (and Alton and Martha for the media)!

BBQ Chicken Burritos

2009-11-18T12:23:00.000-08:00

Sooooo easy I shouldn't be allowed to share it. And most of the ingredients are things that I normally keep my pantry and fridge so it's good for those busy "yikes what's for dinner!" moments.

ingredients
1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
1/2 cup prepared barbecue sauce
1 cup canned black beans, rinsed
1/2 cup frozen corn, thawed, or canned corn, drained
1/4 cup reduced-fat sour cream
4 leaves romaine lettuce
4 10-inch whole-wheat tortillas
2 limes, cut in wedges

Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.

Per serving: 353 calories; 9 g fat (3 g sat, 3 g mono); 82 mg cholesterol; 40 g carbohydrates; 33 g protein; 5 g fiber; 579 mg sodium; 39 mg potassium.

eatingwell.com

Meatless Spinach Lasagna

2009-11-12T13:21:00.001-08:00

My Husband is a Meat Eater. As a lot of Men are. But I'm surprised, of all dishes this is one of his favorites! It's meatless, healthy and EASY PEASY!
(He actually requests this dish often..)

Sauce: 1 T. Chopped Onion

1 (6 oz.) Tomato Paste

½ T Minced Garlic

½ Bay Leaf

2T Olive Oil

2 Whole Cloves

1 Qt. Tomatoes, chopped

1/2 t. Basil,

1/2 t Oregano

¼ t Pepper

1 C. Water

¼ t. Sugar

2 Beef Bouillon Cubes

Filling: 20 Oz. Cottage Cheese 2 Eggs, beaten

½ C Parmesan Cheese 1/8 t. Pepper ¼ t. Nutmeg

10 Oz. fresh chopped Spinach (or you can use frozen- I like the fresh stuff)

Additional ingred: ½ lb. Mozzarella Cheese Parmesan Cheese

8 Oz. noodles, cooked. Layer: Sauce, noodles, sauce, ½ Filling, Mozzarella, Repeat with noodles, top with Sauce, Mozzarella, and Parmesan. 9 X 13

Cook at 350 for 40 min.

Southwestern Acorn Squash

2009-11-06T14:05:00.000-08:00

Since it is the season for squash I thought I'd post this yummy recipe. It serves 6, but I've scaled it down to 2 servings as well for those of you with smaller families, i.e. no kids, or kids that turn their noses up to squash :D

ingredients

3 acorn squash, about 1 lb. each
5 oz. bulk turkey sausage (I like using 1 ½ links of Jennie-O Italian Turkey Sausage)
1 small onion, diced
½ medium red bell pepper, diced
1 clove garlic, minced
1 Tbs. Chili powder (or 1tsp. Chipotle chili powder and 2 tsp. Regular chili powder)
1 tsp. Ground cumin
2 cups chopped tomatoes
15 oz. Black beans, drained and rinsed
½ tsp. Kosher
salt several dashes hot pepper sauce
1 cup shredded swiss cheese

directions

Preheat oven to 375 degrees. Coat baking sheet with cooking spray.
Cut squash in half horizontally. Scoop out and discard the seeds. Place squash cut side down on baking sheet. Bake till tender-about 45minutes.
Lightly coat skillet with cooking spray. Over medium heat add turkey sausage cooking breaking up and stirring till browned (3-5 minutes). Add onion and bell pepper. Cook till soft, stir in garlic, chili powder, and cumin. Cook for 30 seconds. Stir in tomatoes, beans, salt, pepper and hot sauce- scraping up any browned bits in pan. Reduce heat and cook till tomatoes are broken down 10-12 minutes.
When squash is tender- reduce to 325 degrees. Remove squash from oven and fill with turkey mixture, top with cheese. Bake until heated and cheese is melted, about 8-10 minutes.

makes 6 servings

(259 calories per serving)

eatingwell.com

2 servings
1 acorn squash (1lb.)
1 link turkey Italian sausage
½ small onion
¼ medium red bell pepper (or ½ of a small)
1 small clove garlic
½ tsp. Chipotle chili powder
1 tsp. Regular chili powder
½ tsp. Ground cumin
1 cup chopped tomatoes
½ can black beans
¼ tsp. Salt
several dashes hot pepper sauce
½ cup shredded swiss cheese

The Pioneer Woman

2009-11-05T08:42:00.000-08:00

Anyone heard of the Pioneer Woman? I recently discovered her, and hear she's a hit. Everything on her site is amazing, from her photos to recipes. Here's a recipe I grabbed from her site and thought it looked so yummy, I don't want to lose this one. *Especially since I'm a honking fan of those artichoke hearts *yum* !

Pioneer Woman

Spaghetti with Artichoke Hearts and Tomatoes

2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1/2 medium onion, finely diced
1 14.5 ounce can artichoke hearts (quartered or whole), drained
1 14.5 ounce can diced tomatoes with juice
1 cup heavy cream
1/2 cup chicken broth, more as needed
1/2 teaspoon nutmeg
salt & pepper to taste
1 pound thin spaghetti
1 cup freshly grated Parmesan cheese
2 tablespoons chopped chives or other herbs

Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chopped chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Celery root soup, Gardein Chicken Scaloppini

2009-10-22T15:53:00.000-07:00

This is from Oprah.com. There's a Vegan chef who is told to be AMAZING, and has a new book out: The first one seems a little more expensive and some of the ingredients may be hard to find depending on where you are, however it looks and sounds delish. If any of you try it, let us know!

Photo: Linda Long

Here are two of the recipes from his book.

Gardein Chicken Scaloppini

Photo: Linda Long

This is a mash-up of my French and Japanese influences, with a very American meat-and-pasta sensibility. "Scaloppini" refers, of course, to a thin cut of meat, which here is Gardein, a vegan substitute that's a great transitional food for meat-eaters. Instead of European wine, this sauce calls for sake, and shiitakes are swapped in for traditional button mushrooms. The udon noodle cakes and pea shoots are another Asian touch, but the overall complexity and lushness of the dish give it a French feel.

Watch Chef Tal prepare his Gardein Chicken Scaloppini

Ingredients:

Serves 4

Udon Noodle Cakes:

4 packs (7-ounce single-servings) precooked udon noodles , still in their packages
Sea salt
2 Tbsp. extra-virgin olive oil
Freshly ground black pepper

Pea Shoots:

Pinch sea salt
1 Tbsp. sesame oil
2 cloves garlic , minced
1/2 cup faux chicken stock
2 cups packed pea shoots

"Chicken":

4 Gardein breasts
Sea salt
Freshly ground black pepper
1/4 cup unbleached all-purpose flour
4 Tbsp. extra-virgin olive oil
1 pound shiitake mushrooms , stemmed and cut into 1/4-inch slices
1 cup dry sake
1/2 cup faux chicken stock
1/2 cup Earth Balance (butter substitute)
1 Tbsp. minced fresh chives
Microgreens to garnish

To make the udon noodle cakes: Preheat the oven to 200°. Remove the plastic from the noodles, keeping the noodles tightly packed. Using a 3-inch round cutter or ring mold, cut one round of noodles from each pack.

Place a large sauté pan over high heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the noodle cakes and fry until browned and crisp on both sides, seasoning with salt and pepper as they cook, about 3 minutes per side. Remove to a paper-towel-lined baking sheet and put in the oven to keep warm.

To make the "chicken": Flatten the Gardein breasts with your hand to 1/2 inch thick, then cut each into 3 pieces. Season with salt and pepper, then dredge in the flour.

Wipe out the pan you used for the noodle cakes, and add 2 tablespoons of the oil. Heat over medium heat, then add the Gardein pieces and cook until browned, about 3 minutes on each side. Remove to a plate and set aside.

Add the remaining 2 tablespoons oil, heat over medium heat, then add the mushrooms and cook for 3 to 4 minutes, stirring often, until softened. Deglaze the pan with the sake and cook until reduced by half, 2 to 3 minutes. Add the stock and cook for 2 more minutes.

Remove from the heat and whisk in the Earth Balance 1 tablespoon at a time, whisking constantly so that the sauce doesn't separate. Stir in the chives. Return the Gardein to the pan and toss to coat it with the sauce. Cover to keep warm while you make the pea shoots.

To make the pea shoots: Place a medium sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke.

Add the garlic and sauté for 30 seconds. Add the stock and pea shoots and sauté for 3 to 5 minutes, until wilted. Drain the excess liquid.

To assemble the dish: Place a noodle cake in the center of each plate. Top each cake with a spoonful of pea shoots, then top the pea shoots with 3 pieces of the Gardein. Spoon a little of the sake and mushroom sauce over the Gardein and drizzle it around the plate. Garnish with microgreens and serve immediately.

CELERY ROOT SOUP

Photo: Linda Long

This is the most popular soup I make—people go crazy for it. I first made it for a supper club I started at my friend Ko's jazz place in L.A. Throwing in some diced apple at the end adds a surprise tartness, and dots of chive oil give it a sleek, dramatic finish.

Ingredients:

Serves 6

Sea salt
3 Tbsp. extra-virgin olive oil
2 medium celery roots , peeled and cut into 1-inch cubes
2 stalks celery , chopped
1 large onion , chopped
2 quarts faux chicken or vegetable broth (try Better than Bouillon brand)
1 bay leaf
1 cup thick Cashew Cream
Freshly ground black pepper
1 unpeeled Granny Smith apple , very finely diced
Chive oil

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the celery root, celery, and onion and sauté for 6 to 10 minutes, stirring often, until soft but not brown. Add the stock and bay leaf, bring to a boil, then reduce the heat and simmer for 30 minutes. Add the Cashew Cream and simmer for an additional 10 minutes.

Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high. Season with salt and pepper to taste. Ladle into bowls. Place a spoonful of the diced apple in the center of each serving, drizzle the Chive Oil around the apple, and serve.

Cashew Cream

Recipe from The Conscious Cook by Tal Ronnen

Cashew cream is a vegan-chef staple that stands in for dairy in a variety of ways.

In the raw-food world, where it originated, it's used in lots of desserts. When you cook with it, though, it can be so much more—from cheese filling in ravioli to heavy cream in soups. It can be stored 2 to 3 days in the refrigerator and can be frozen for up to 6 months (although after it's defrosted it can be a bit lumpy, so it's good to give it a spin in the blender to smooth it out before using it).

The trick when making cashew cream is to use raw cashews. They have no flavor of their own; they're just a vessel for fat and creaminess. (It's the roasting that brings out the familiar sweetness in cashews.) Because it has a nice fat content, cashew cream reduces in a pan even faster than heavy cream. (Soy milk, which some people use in vegan cooking, has no fat, so it doesn't reduce into a thick sauce—it's really not an alternative.)

Ingredients:

Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream

2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)

To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews.

Chive Oil

Recipe from The Conscious Cook by Tal Ronnen

Dots of Chive Oil, featured in Chef Tal's book The Conscious Cook, give dishes like Celery Root Soup a sleek, dramatic finish.

Ingredients:

Makes 1/2 cup

1 small bunch chives
1/2 cup canola oil
Pinch sea salt
Freshly ground pepper

Blanch the chives for 30 seconds in boiling water, then drain and chill in an ice bath. Drain, wrap the chives in a towel, and squeeze the moisture out. Place in a blender with the remaining ingredients and blend for 2 minutes. Strain through a fine-mesh sieve. Put the chive oil in a plastic squeeze bottle with a small opening or use a spoon for drizzling it on the soup.

Italian Style Grilled Pizza

2009-10-21T16:27:00.000-07:00

I've already posted this...but did something stupid to it while editing...so I'm posting it AGAIN.

With all those tomatoes it should be healthy, right?

1 cup 4 ounces shredded mozzarella cheese
¼ cup (1 ounce) grated fresh Parmesan cheese (fresh, people!...not the dry grated stuff)
4 plum tomatoes, seeded and diced (1 ½ cups)
¼ cup fresh basil leaves sliced into fine ribbons (this is important stuff here!)
1 can (2.25 ounces) sliced pitted ripe olives, drained
2 tablespoons olive oil 1 tablespoon red wine vinegar
2 garlic cloves, pressed ½ teaspoon each salt and coarsely ground black pepper
1 package (16 ounces) prebaked pizza crust (such as Boboli)

1.Prepare grill for direct cooking over medium coals. Place mozzarella cheese in medium mixing bowl. Grate Parmesan cheese into mixing bowl. Slice tomato in half using chef's knife; remove seeds. Cut tomatoes into ¾ inch pieces; slice basil leaves into fine ribbons. Add tomatoes, basil and olives to batter bowl; mix gently.

2.In small mixing bowl combine oil, vinegar, pressed garlic, salt and black pepper. Lightly brush the top of crust with one tablespoon of the oil mixture with a pastry brush.

3.Place crust in center of grid of grill, top side down. Grill crust uncovered for 4-5 minutes or until deep golden brown. Using tongs, turn crust over and carefully remove to a large cutting board.

4.Add remaining oil mixture to cheese-tomato mixture, mix well. Spoon cheese-tomato mixture evenly over the top of the crust; return pizza to grid of grill. Cover and grill 8-10 minutes or until cheese is melted a bottom of crust is deep golden brown.

5.Remove pizza to cutting board; slice with pizza cutter and enjoy!

Cook's Tips:

To easily slice basil into ribbons, stack basil leaves on top of each other and roll lengthwise into a tight cylinder. Slice crosswise using a chef's knife; separate into ribbons
For a heartier pizza, 1-2 cups grilled chicken or steak cut into cubes can be added to pizza toppings. Proceed as recipe directs.
Substitute ¼ cup of you favorite Italian salad dressing for the oil, vinegar, garlic, salt and black pepper in step 2, if desired. Proceed as recipe directs.
To bake pizza in the oven. Preheat oven to 350 degrees, place the pizza crust on a baking stone or baking sheet and bake instead of grilling according to recipe directions.

Dressed-Up Sloppy Joes

2009-10-19T16:30:00.000-07:00

Tonight I said "hmmm... easy... yummy... what's for dinner?" And then I thought of this yummy sloppy joe recipe that i've already made from "Our best Bites" at bestbites.com, and realized I hadn't posted it here. Well to make sure I never lose site of this recipe (because I promised i'd never attempt to make any other sloppy joe recipe besides this one because it's so yummy) Here it is, ready for you to try also, thank you Best Bites!!

Dressed-Up Sloppy Joes

1 lb. lean ground beef

Seasoning salt to taste

1 medium onion, minced

1/2 green pepper, minced

3-4 cloves garlic, minced or pressed

3/4 c. ketchup

1 tsp. mustard

3 Tbsp. + 1 tsp. brown sugar

1 1/2 tsp. red wine vinegar

3/4 tsp. Worcestershire sauce

3 Tbsp. tomato paste

1/3-1/2 c. water to reach desired consistency

Freshly ground black pepper to taste
6 hamburger buns (to make your own, click here for the recipe)

Stovetop Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns.

Crockpot Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Freezer Instructions:

Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.

Tomato, Eggplant and Mozzarella Salad

2009-10-17T15:01:00.000-07:00

This is just a traditional Italian caprese salad with roasted eggplant added to it. We used freshly picked eggplant and tomatoes. Roasting the eggplant gave it a scrumptiously sweet flavor, a perfect pair with vine ripened tomatoes. Serve with risotto or freshly sliced Italian bread. Che bella!

6 tablespoons extra-virgin olive oil
1 medium eggplant, cut crosswise into 1/4-inch-thick slices
salt and freshly ground pepper
1 pound fresh mozzarella, thinly sliced
1 pound sliced tomatoes
1/4 cup loosely packed fresh basil leaves, torn

Directions

Preheat oven to 400 degrees. Cover two baking sheets with foil, brush with one tablespoon extra-virgin olive oil each. Arrange eggplant slices on sheets. Brush tops with 2 tablespoons oil and season with salt and pepper. Roast until eggplant is golden and tender, about 20 minutes. Let cool to room temperature.

On a serving platter, first layer tomato and mozzarella in single-file-line fashion. Sprinkle with salt and fresh black pepper. Drizzle with remaining olive olive oil, top with half of the basil. Arrange roasted eggplant over tomatoes and cheese, top with remaining basil leaves.

Tuscan Tomato Soup

2009-10-07T22:13:00.000-07:00

Tomatoes, onions, pesto and cream--doesn't get any better that. Studio 5 showed gave this recipe that comes from a local upscale restaurant called Chef's Table. Excellent!
Ingredients

pic from:http://www.godine.co.uk/blog/wp-content/uploads/2009/09/tomato-soup-recipe.jpg

* 3 tablespoons olive oil
* 2 large onions, chopped
* 5 cups diced and seeded tomatoes (I used 3 14 oz. cans drained diced tomatoes-still winter where I live)
* 2 cups chicken stock
* 1 1/2 cups whipping cream
* 1 cup basil pesto
* salt and pepper, to taste

Directions

1.
Heat oil in a medium large soup pot.
2.
Add onions and cook over medium-low heat until completely translucent.
3.
Add tomatoes and bring to a simmer.
4.
Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.
5.
Add whipping cream. Add pesto.
6.
Blend to desired consistency with hand blender, food processor or blender.
7
Adjust seasoning with salt and pepper.

Tortilla and Black Bean Pie

2009-10-01T10:57:00.001-07:00

I made this recipe tonight. I stumbled across this at "Stephanies Kitchen" www.stephanieskitchen.com. It was really good. My husband is a fan of it now.

...And I'm a fan of watching studio 5 in the afternoon and Stephanie was one of the guests. She made some YUMMMMy looking pretzel cupcakes! Go check out her website!

" ***I forgot to add that I added about 2 cups of shredded chicken to this recipe. I made it a while ago, and it slipped my mind. But if you look very closely, you can see it! Oops. It made it more of a meal with the chicken. I just added the chicken to the bean mixture on the stove top. I let it simmer with all of the other ingredients."

Tortilla and Black Bean Pie

4 flour tortillas (10 inch)
1 tablespoon oil
1 large onion, diced
1 jalapeno chili, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Course salt and pepper
2 cans (15 ounce each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounce) frozen corn
2 cups cooked shredded chicken

4 scallions, thinly sliced, plus more for garnish
2 1/2 cups shredded Cheddar Cheese (8 ounces)

1. Preheat the oven to 400 degrees. Using a paring knife, trim the toritillas to fit a 9 inch springform pan, using the bottom of the pan as a guide. Set aside.
2. Heat the oil in a skillet over medium heat. Add the onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally until the onion is softened, 5 to 7 minutes.
3. Add the beans and beer to the skillet, and bring to a boil. Reduce the heat to medium; simmer until the liquid has almost evaporated, 8 to 10 minutes. Stir in the corn and scallions, and chicken and remove from the heat. Season with salt and pepper.
4. Fit a trimmed tortilla in the bottom of the springform pan; later with one quarter of the beans and 1/2 cup cheese. Repeat 3 times, using 1 cup cheese on the top layer. Bake until hot and the cheese is melted, 20-25 minutes. Unmold the pie; sprinkle with scallions. Slice into wedges, and serve immediately. Serve salsa and sour cream on the side.

Cafe Rio/Bajio recipe...

2009-10-01T10:56:00.000-07:00

Ok... I made this recipe... then my mom made this recipe.... then we further ate it at a huge family party. This is so easy and so yummy. Plus you save money compared to buying Cafe Rio or Bajio, and everyone gets to have some! Yum!

You can buy some fresh tortillas that you can cook real quick on the stove from Costco or Sam's Club.

Put together:
Fresh Tortilla (I'm sorry but these are a MUST! ;)
Sprinkle some cheese (while tortilla is warm)
Add Rice
black beans or pinto
shredded chicken
Add Chopped Romain Lettuce
Add some guacamole and or sour cream, salsa fresco, tortilla chips and cilantro with a little Parmesan.

Café Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)
2 tomatillos (tomato like vegetable with a husk around them)
½ bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken

8 oz. bottle Zesty Italian dressing

1 T. chili powder

1 T. cumin

3 cloves garlic

5 lbs boneless chicken breasts

Mix all but chicken. Then put sauce and chicken in crock pot and cook on low for 4 hours. Shred meat and cook 1 more hour.

Café Rio Rice
(Edit - Jan. 2008 - Thanks to a sharp-eyed reader who noticed that the proportions for this rice recipe are not right for regular rice. When I called my sister, I found out that the original recipe called for Minute Rice (instant rice). I didn't know that when I posted the recipe, but it explains why it uses 3 cups water to 3 cups rice. I'm not sure why the cooking time said 30 minutes, which doesn't seem right for Minute Rice? I would recommend using regular rice, about 2 cups rice to 4 cups water. If anyone has tried making this rice and adapted the recipe to work, let us know in the comments.)

3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.

Lazy Lasagna

2009-09-16T13:45:00.000-07:00

Looks like ravioli tastes like lasagna.

ingredients

1 (28 ounce) jar spaghetti sauce ½ cup water
3 pounds frozen cheese ravioli, frozen
4 cups shredded mozzarella cheese

directions

Preheat oven to 425 degrees F (190 degrees C).
Combine the sauce and water in a large bowl.
In a 9x13 inch baking dish, spread enough sauce to cover bottom and put a layer of ravioli down end to end. Spread a layer of sauce and cheese just like you would with regular lasagna. Keep layering and finish with sauce and cheese on top.
Bake covered with foil in a preheated oven for 30 minutes. Remove the foil and bake an additional 10 minutes or until cheese is lightly browned. Let sit for 5 minutes before serving.

Variations: Add ground cooked Italian sausage to the sauce for a meaty lasagna. Or add some veggies like fresh spinach or artichoke in between the ravioli and the sauce layer if you like extra veggies in your lasagna.

click for the pic

Indian-Spiced Chicken Pitas

2009-09-15T23:25:00.000-07:00

I could not believe how fast and incredibly tasty these are. The good: only 5 grams of fat per serving! The plus: one serving is two pita halves. Is it time for dinner yet?

Ingredients

1 pound boneless, skinless chicken breasts, trimmed

1 1/2 teaspoons garam masala , (see Tip), divided

3/4 teaspoon kosher salt, divided

1 cup thinly sliced seeded cucumber

3/4 cup nonfat plain yogurt

1 tablespoon chopped fresh cilantro , or mint

2 teaspoons lemon juice

Freshly ground pepper , to taste

4 6-inch whole-wheat pitas, warmed

1 cup shredded romaine lettuce

2 small or 1 large tomato, sliced

1/4 cup thinly sliced red onion

Preparation

Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tip). If broiling, coat a broiler pan with cooking spray.

Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.

Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.

Tips: Garam masala is a blend of spices used in Indian cooking. It is available in the spice section of most supermarkets.

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Here's a link: eatingwell.com

No bake Mac and cheese!

2009-09-09T14:10:00.000-07:00

Ingredients

8 ounces whole-wheat elbow noodles (2 cups)
1 10-ounce package frozen chopped broccoli
1 3/4 cups low-fat milk, divided
3 tablespoons flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup shredded extra-sharp Cheddar cheese
1/4 cup shredded Parmesan cheese
1 teaspoon Dijon mustard

Directions

Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.

Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.

Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

Courtesy :http://www.foodnetwork.com/recipes/eating-well/no-bake-macaroni-amp-cheese-recipe/index.html

Chicken Burgers with Roasted Poblano and Onion

2009-09-02T13:57:00.001-07:00

Ingredients

Serves 4

1 poblano chile

4 teaspoons vegetable oil

1 large white onion, halved and thinly sliced lengthwise

Coarse salt and ground pepper

1 1/4 pounds ground chicken breast

4 slices sharp yellow cheddar

2 teaspoons butter, room temperature

4 whole-wheat burger buns, split

Directions

Over a low gas flame or under the broiler, roast chile until char

red, about 6 minutes, turning frequently. Place in a bowl and cover bowl tightly with plastic wrap. Let chile steam 20 minutes, then rub with a paper towel to remove skin. Remove stem and seeds. Slice chile into 2-inch strips and return to bowl.

In a large skillet, heat 2 teaspoons oil over medium-high. Add onion and season with salt and pepper. Cook until onion is soft and translucent, about 10 minutes. Add onion to bowl with chile and stir to combine.

Form ground chicken into four 4-inch-wide patties and season with salt and pepper. Heat a large nonstick skillet over medium-high. Add 2 teaspoons oil and swirl to coat. Working in batches, cook burgers 2 minutes. Flip, top each with cheese, and cook until cooked through, about 4 minutes more.

Meanwhile, heat broiler. Butter inside of buns and place on a baking sheet, buttered side up. Toast under broiler. Place burgers on buns and top with onion-and-chile mixture.

Tip: If you are unsure as to what a poblano chile/pepper looks like here is a picture to help you out. If you can't find them sometimes they are labeled as Pasilla Peppers in the market. Happy cooking!

marthastewart.com

Salmon and Eggplant Curry

2009-08-20T14:09:00.000-07:00

If you like Thai food you'll probably enjoy this dish! Feel free to use whatever kind of curry you like.

1 tablespoon canola oil
1 tablespoon plus 1 teaspoon Thai yellow curry paste (see Shopping Tip) or 1 teaspoon curry powder, or to taste
2 cloves garlic, minced
1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
1 14-ounce can “lite” coconut milk
1 tablespoon plus 1 teaspoon fish sauce (see Note)
1 tablespoon light brown sugar
1 pound skinned salmon fillet, preferably wild Pacific (see Note), cut into 1-inch pieces
2 cups sugar snap peas, trimmed
1/2 cup chopped fresh basil
3 tablespoons lime juice

1. Heat oil in a large skillet over medium heat. Add curry paste (or powder) and garlic and cook, stirring, until fragrant, about 1 minute. Add eggplant and cook, stirring, until the eggplant is coated with the curry mixture, about 2 minutes.
2. Add coconut milk, fish sauce and brown sugar to the pan. Bring to a boil; stir in salmon and snow peas. Reduce heat to a simmer, cover and cook, stirring occasionally, until the salmon is cooked through and the peas are tender-crisp, about 5 minutes. Remove from the heat. Stir in basil and lime juice.

Serves 4

For the full 9 yards click here: eatingwell.com

Roasted Salmon with Brussels Sprouts

2009-08-19T02:07:00.000-07:00

I saw Brussels sprouts at the store the other day that looked fabulous! I was tempted to buy them and roast them...but saved the Salmon for something else delish (will post that one another day)...Anywhoo- I know most people out there turn up there noses to Brussels sprouts. I think it's because they've had them boiled...what a blah way to eat veggies-especially Brussels sprouts. However roasted Brussels sprouts are surprisingly tasty and quite delicious. I dare you to give them a try.

Ingredients

1 pound Brussels sprouts, trimmed and halved lengthwise

2 tablespoons olive oil

Coarse salt and ground pepper

4 skinless salmon fillets (about 1 1/2 pounds)

Directions

Preheat oven to 450 degrees. On a rimmed baking sheet, toss Brussels sprouts with olive oil. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Spread in a single layer. Roast, tossing occasionally, until sprouts are browned, 10 to 15 minutes.

Season salmon fillets with salt and pepper. Place in center of baking sheet (push sprouts to sides). Roast until salmon is opaque throughout and sprouts are tender, about 10 minutes.

Serves 4

This tasty meal comes from: marthastewart.com

Cooking tip: Make sure that you choose B. Sprouts that are all about the same size so they cook evenly.

Chicken Teriyaki Kebabs

2009-08-14T22:24:00.000-07:00

Everyone should have at least one recipe that is a foolproof winner with dinner guests. Whenever I attend dinner a particular Aunt's home she always serves this meal. It may be the only thing she makes from her kitchen, but hey it works! So I deem it worthy to share with you.
ps... We made some today and I forgot to take pics, so i'll put one up soon as I make these babies again!

ingredients

4 boneless skinless chicken breasts cut into one inch pieces

12 oz. (two 6 ounce cans)pineapple juice or (one 11 ounce can) pineapple “nectar”

2 tablespoons olive or canola oil

1/2 cup low sodium soy sauce

6 tablespoons brown sugar

4 cloves garlic, minced

1/4 teaspoon freshly ground black pepper

1 fresh pineapple, skin removed and cut into 1 inch pieces or 1 (20 ounce) can pineapple, drained

1 small container cherry or grape tomatoes

8 ounces fresh whole mushrooms

1 red, 1 green, and 1 yellow or orange (small) bell pepper cut unto 1 inch pieces

1 onion, cut into 1 inch pieces

1 tablespoon cornstarch

special equipment: BBQ and metal or wood skewers. If using wood skewers, soak skewers in water for at least 30 minutes before grilling. This keeps the tips of the skewer from burning while you cook your scrumptious kebabs over the grill.

directions

Combine all ingredients except cornstarch in a small bowl. Divide marinade, cover and set aside in fridge until later use.

Put raw chicken pieces in a Tupperware or freezer bag with one half of the marinade and marinate in refrigerator for at least 4 hours or overnight before cooking.

Prepare the kebabs by threading chicken pieces onto skewers with the pineapple and veggies using 2-3 pieces of chicken per skewer.

Grill kebabs over a medium high grill/coals for about 7 minutes per side, or until juices run clear and chicken is no longer pink.

Meanwhile whisk 1 tablespoon cornstarch with the remaining half of the marinade in a small sauce pot over medium high heat. Whisk until cornstarch is dissolved. Heat to boiling, whisking occasionally until thickened. Remove from heat and set aside.

Serve with steamed rice and additional Teriyaki sauce.

Serves 6-8

Italian-style Stuffed Zucchini

2009-08-11T17:41:00.000-07:00

Right now is that time of year when Zucchini starts to grow out of your ears! Well here's a recipe to put that veggie to good use. This is from Rookie Cookie: Click Here

1 lb ground beef or turkey
1 onion, diced
1/2 tsp ground pepper
1 tsp kosher salt
1 tsp dried basil
1/2 tsp dried rosemary
1/4 tsp crushed red pepper flakes
2 cloves garlic, minced
1 large tomato, chopped
5 zucchini
1 1/2 cups shredded mozzarella cheese

Set oven to 375 degrees. In a large skillet over medium high heat, add the beef and the onion. Break up the beef with the back of a wooden spoon. Add the salt, pepper, basil, rosemary, red pepper flakes and garlic. Stir to combine. Once the beef is browned, add the tomato and stir to combine. Remove the pan from the heat and allow to cool slightly.

Cut the ends of the zucchini. Slice the zucchini in half lengthwise. Using a melon baller or spoon, scoop out the seeds and flesh. Set the zucchini on a cookie sheet (line it with foil for easy clean up). Spoon a small amount of the ground beef filling into the zucchini.

Bake the zucchini for 10 minutes. Remove zucchini from the oven and sprinkle the mozzarella cheese on top. Put the pan back in the oven and bake for an additional 15 minutes, until the zucchini is cooked and the cheese is melted.

Served with this: Herbed couscous

skillet enchiladas

2009-08-11T17:23:00.000-07:00

Ingredients:

1 lb ground beef
1 10 oz. can enchilada sauce (I use the green, mild)
1 sm. can green chilies (unless you love spicy, I use half of this small can)
1 10 oz. can cream of mushroom soup
1/2 c. milk
8 corn tortillas
2 c. shredded cheddar cheese (give or take...I like lots of cheese)
1/2 c. to 3/4 cup diced onion

Instructions:

In a large skillet brown beef with onions. Drain. Add soup, sauce, chilies, and milk. Let simmer for 20 minutes, stirring occasionally. Soften tortillas in microwave (I do only a couple at a time, for about several seconds). Sprinkle some cheese in middle of tortilla, roll and lay in skillet spreading with sauce. Repeat until all tortillas are rolled and covered in sauce within the skillet. Now sprinkle remainder of cheese over the top of each enchilada. Let sit in skillet for about 5 minutes or until cheese is melted inside and out.

Serves: about 4
Time to make: about 30 mintues total

From: http://eatyourveggiespeas.blogspot.com/search?updated-max=2008-08-30T18%3A30%3A00-07%3A00&max-results=10

salsa fresca

2009-08-11T17:19:00.000-07:00

Not really a dinner dish, however this would be Gr8 with a mexican dish!

In my opinion, there is nothing better than fresh salsa with tortilla chips. Especially homemade salsa. This is my recipe:

6-8 roma tomatoes, chopped
2 green peppers, chopped
1/2 onion, chopped {red onions are my personal favorite}
2-3 Tbsp fresh cilantro, chopped {dried cilantro is just not the same}
juice from 1 lime
a couple shakes of chile powder {however much you like, depending on how hot you like it}
a pinch or 2 of salt {i don't like to over-salt it because tortilla chips have plenty of salt on them}
a pinch or 2 of sugar

This is from Eat Your Veggies, Peas: Click Here

Mushroom Mascarpone

2009-08-11T17:08:00.000-07:00

Preparation Time: 10 min.
Cooking Time: 10 min.

Serves 2.
Ingredients
* 1-pound rigatoni pasta
* 2 tablespoons olive oil
* 1 clove garlic, minced
* Salt and freshly ground black pepper
* 1 pound baby portabello mushrooms, cleaned and sliced
* 1 cup tomatoes and its juices, crushed with your bare hands
* 1/2 cup of the drained pasta water
* 1 cup (8 ounces) mascarpone cheese, at room temperature
* 1/4 cup chopped fresh basil leaves
* 1 tsp freshly grated lemon zest

Method
1. Cooking the pasta - Bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
2. Now, While the pasta is cooking…take a Large skillet and heat the olive oil over medium-high heat.
3. Add the garlic to the pan and cook until u smell the garlic aroma.
4. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high.
5. Add the hand crushed tomatoes along with the juices to blend in and cook for 2 min, lower the heat to medium.
6. Now add the Rigatoni and pasta water and cook for 3 minutes until all the liquid evaporates and the flavors blend in.
7. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy.
8. Season with more salt and pepper, to taste. Garnish with the chopped basil leaves.
Grate some lemon zest on top.
9. Serve the steamy creamy pasta into a bowl and right in!!!!

Tip - Add some grated Parmesan cheese as the final topping, making it more cheesier!!!

This lovely dish is from The Utah Hive :Click Here

2009-07-29T11:11:00.001-07:00

Ranch Chicken Wraps

Ingredients:

1 can jumbo biscuits
2 Tablespoons olive oil
1 envelope ranch dressing
3 chicken breasts , sliced and cooked
2 Tablespoons melted butter
½ cup sour cream
½ cup mayonnaise

Method:

Preheat oven to 350 degrees. Prepare 15x10x1 inch baking sheet by spraying with a light coat of non-stick cooking spray. In a small bowl, combine oil and 1 Tablespoon dry ranch dressing mix. Combine until well blended. Separate biscuit dough into 8 rounds. Using a rolling pin, roll each biscuit into a 6 inch oval. Spread about 1 teaspoon of ranch mixture onto dough. Arrange 3-4 pieces of chicken into center of biscuit. Bring long ends of biscuit together and pinch to seal or use a toothpick to secure. Brush each biscuit with melted butter and sprinkle tops with about 2 teaspoons dry ranch dressing powder. Bake for 18-22 minutes or until light golden brown. In a small bowl, prepare dipping sauce by mixing sour cream, mayonnaise and any remaining ranch dressing mix. Serve warm wraps with prepared dipping sauce.

2009-07-29T11:06:00.000-07:00

Watermelon, Prosciutto & Herb Salad with a strawberry-lemon balsamic dressing

Sound strange to add watermelon to your salad? Not with this recipe! Click Here to see the short clip from Studio 5.

Ingredients:

6 cups mixed baby greens
2 cups cubed watermelon
1/4 cup crumbled feta cheese
2 oz prosciutto, torn or sliced into 1" pieces
1/4 cup toasted pine nuts
1/2 cup finely sliced fresh basil
1/2 cup finely sliced fresh mint
Dressing:
1/2 cup strawberry jam (freezer is best for freshest flavor)
2/3 cup aged balsamic vinegar
1/4 t. garlic powder
1/2 cup extra virgin olive oil
zest of 1 lemon (about 1-1 1/2 t.)
pinch of salt and pepper

Method:

Assemble greens on the plates. Top each with 1 cup watermelon, 2 T., feta, 1 oz Prosciutto, 2 T. pine nuts, and herbs. Whisk together all dressing ingredients and serve immediately. You should have some extra dressing for later. This is also great with strawberries or raspberries!

Ellie Krieger's Macaroni and 4 Cheeses

2009-07-28T16:20:00.000-07:00

In case you all are wondering "Who is Ellie Krieger?" She is a TV chef that devotes her shows to healthy cooking. My husband and I eat her version of Macaroni and Cheese at least once a month. It's amazing how good it tastes even when most of it is pureed squash. Word to the wise: use really good sharp cheddar or else it really will taste like macaroni and squash casserole.

ingredients

Cooking spray

1 pound elbow macaroni

2 (10-ounce) packages frozen pureed winter squash

2 cups 1 percent low-fat milk

4 ounces extra-sharp Cheddar, grated (about 1 1/3 cups)

2 ounces Monterrey jack cheese, grated (about 2/3 cup)

1/2 cup part-skim ricotta cheese

1 teaspoon salt

1 teaspoon powdered mustard

1/8 teaspoon cayenne pepper

2 tablespoons unseasoned bread crumbs

2 tablespoons grated Parmesan

1 teaspoon olive oil

directions

1.Preheat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan with cooking spray.

2. Bring a large pot of water to a boil. Add the macaroni and cook until tender but firm, about 5 to 8 minutes. Drain and transfer to a large bowl.

3. Meanwhile, place the frozen squash and milk into a large saucepan and cook over a low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from heat and stir in the Cheddar, jack cheese, ricotta cheese, salt, mustard and cayenne pepper. Pour cheese mixture over the macaroni and stir to combine. Transfer the macaroni and cheese to the baking dish.

4. Combine bread crumbs, Parmesan cheese and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake for 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

Calories per serving: 395

Serves 8

foodnetwork.com

Seven-Layer Salad

2009-07-24T15:51:00.000-07:00

Summer is not over yet! There are still a few backyard bbq's to be had. I have posted two versions of the same yummy salad. This first is a low-calorie one (84 calories per serving) and the second is full-calorie( 384 calories per serving). Your approach to each salad is individual and so to say that one is tastier than the other is not for me to judge. Do what tastes and feels right. Happy Eating!

EATINGWELL.COM

ingredients

8 cups shredded romaine lettuce
1 cup frozen peas, thawed
1 medium yellow bell pepper, diced
1 cup halved grape tomatoes or quartered cherry tomatoes
1 cup sliced celery
1/2 cup sliced scallions
3/4 cup nonfat plain yogurt
3/4 cup low-fat mayonnaise
2 teaspoons cider vinegar
1-2 teaspoons sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup shredded reduced-fat Cheddar cheese
1/2 cup thinly sliced fresh basil
3 strips cooked bacon, crumbled

directions

Place lettuce in a large bowl. Layer peas, bell pepper, tomatoes, celery and scallions on top.
Whisk yogurt, mayonnaise, vinegar, sugar to taste, garlic powder, salt and pepper in a medium bowl until smooth. Spread the dressing evenly over the top of the salad (an offset spatula is handy for this, if you have one). Sprinkle with cheese, basil and bacon. Serve room temperature or chilled

Makes 10 servings, about 1 cup each

NUTRITION INFORMATION: Per serving: 84 calories; 4 g fat

ALLRECIPES.COM

1 pound bacon

1 large head iceberg lettuce - rinsed, dried, and chopped

1 red onion, chopped

1 (10 ounce) package frozen green peas, thawed

10 ounces shredded Cheddar cheese

1 cup chopped cauliflower

1 1/4 cups mayonnaise

2 tablespoons white sugar

2/3 cup grated Parmesan cheese

directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

Makes 12 servings

NUTRITION INFORMATION: Per Serving: 384 calories; 37.2 g fat

Italian Vegetable Hoagies

2009-07-21T11:05:00.000-07:00

http://littlebirdiesecrets.blogspot.com/

Italian Vegetable Hoagies

1/4 cup thinly sliced red onion, separated into rings
1 14-ounce can artichoke hearts, rinsed and coarsely chopped
1 medium tomato, seeded and diced
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1 16- to 20-inch-long baguette, preferably whole-grain
2 slices provolone cheese (about 2 ounces), halved
2 cups shredded romaine lettuce
1/4 cup sliced pepperoncini (I added a little more since I love these little guys)

1. Place onion rings in a small bowl and add cold water to cover. Set aside.
2. Combine artichoke hearts, tomato, vinegar, oil and oregano in a medium bowl. Cut baguette into 4 equal lengths. Split each piece horizontally and pull out about half of the soft bread from each side. Drain the onions and pat dry.
3. To assemble sandwiches, divide provolone among the bottom pieces of baguette. Spread on the artichoke mixture and top with the onion, lettuce and pepperoncini. Cover with the baguette tops. Serve immediately.

Penne al Salsa Rosata

2009-07-13T11:32:00.000-07:00

Let's talk ingredients. Fresh and high quality of course is going to make this thing shine. I may sound like a commercial, but I want you to enjoy this as much as I do, and if I can help you do that and cut some calories at the same time I am all for it! So I'm telling you right off why I use Jennie-O Italian Turkey Sausage even though it is more expensive. The fact that it is turkey and not pork leads you to one important point: it has significantly less fat than your average pork sausage. Normally that would be the end of the story, however, Jennie-O's sausage has an amazing flavor and just the right amount of spice leaving your tongue happy! I also like using fat-free half and half to cut down on the calories. But you know, do whatever you want and it will be fine. Like Emeril Lagasse says: "it's not rocket science, people!". Oh yeah...you know penne rigate just means that the pasta has ridges instead being smooth. I like the rigate because it holds the sauce better. Enjoy!

Ingredients
2 (3.5 ounce each) links hot Jennie-O Turkey Italian sausage
2 Tablespoons extra virgin olive oil
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
3/4 teaspoon salt
1/2 cup fat free half and half (regular is ok too)
1/4 cup chopped fresh parsley
1 pound penne rigate pasta

Directions
In large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15-20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Add cream to tomato sauce and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Garnish with fresh chopped parsley sprinkled over the top and serve. Serves 6

I got this recipe from allrecipes.com. It was a great recipe on it's own but I changed it a little here and there to fit my preferences.

Chinese Chicken and Noodle Salad

2009-07-11T11:57:00.000-07:00

1 3-ounce package low-fat ramen-noodle soup mix (see Note)
1/4 cup slivered almonds
1 tablespoon sesame seeds
1 1/2 teaspoons canola oil
1 pound boneless, skinless chicken breasts, trimmed
3 1/4-inch-thick slices fresh ginger
1/2 teaspoon salt
3 tablespoons orange juice
3 tablespoons cider vinegar
5 teaspoons reduced-sodium soy sauce
5 teaspoons sugar
3/4 teaspoon toasted sesame oil
2 cups shredded green cabbage
1 medium carrot,
shredded 3 scallions,chopped

1. Preheat oven to 350°F. 2. Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack. 3. Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 10 to 15 minutes. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.) 4. Meanwhile, combine orange juice, vinegar, soy sauce, sugar and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved. 5. Just before serving, combine the shredded chicken, cabbage, carrot and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well. Makes 4 servings

eatingwell.com

NUTRITION INFORMATION: Per serving: 399 calories; 12 g fat

TIP: Tip: Ramen noodles, usually packaged with a seasoning mix to make instant soup, are a convenient—and seemingly healthful—product. But what you may not realize is that the noodles have been deep-fried. A serving of the soup contains 8 grams of fat. Look for baked ramen, with only 1 gram of fat per serving. Be sure to check the label so you know what you’re buying.

MAKE AHEAD TIP: Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving.

Broccoli Bacon Salad

2009-07-02T11:35:00.000-07:00

Ok, ya'll. How many times have you gone to a 4th of July potluck or BBQ and wished there were some healthier options that we more than just you're plain old lettuce salad or fruit tray? If you said yes...or even if you said no we have a solution! This month's issue of Eating Well Magazine published a whole section on made over potluck faves like this Broccoli Bacon Salad. Your average broccoli bacon salad is a whopping 460 calories per 1/2 cup serving. This health wise one is an amazing 89 calories per 1 cup serving! So you really can't go wrong. For more slimmed down recipes from Eating Well that will rock your tastebuds and this year's BBQ go to: eatingwell.com

Broccoli Bacon Salad

1 clove garlic, minced
1/4 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 teaspoons cider vinegar
1 teaspoon sugar
4 cups finely chopped broccoli crowns (see Tip)
1 8-ounce can sliced water chestnuts, rinsed and chopped
3 slices cooked bacon, crumbled
3 tablespoons dried cranberries
Freshly ground pepper to taste

Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing. Serves 6

NUTRITION INFORMATION: Per serving: 89 calories; 4 g fat

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Shrimp and Corn Tacos

2009-07-01T13:19:00.000-07:00

These delish tacos from Martha Stewart only take 30 minutes to prepare!

Ingredients
2 tablespoons vegetable oil
1/2 medium onion, finely chopped
1 jalapeno chile, (seeds and ribs removed, for less heat), minced
2 cloves garlic, minced
Coarse salt and ground pepper
2 plum tomatoes, chopped
1 package (10 ounces) frozen corn kernels, unthawed
1/2 pound frozen large peeled and deveined shrimp, thawed (see note, below) and cut into 1/2-inch pieces
12 (6-inch) corn tortillas, heated according to package instructions
2 cups shredded cabbage
1/2 cup green or red salsa
1/2 cup sour cream
Lime wedges, for serving

Directions
1.Heat oil in a large skillet over medium-high. Add onion, jalapeno, and garlic; season with salt and pepper. Cook, stirring occasionally, until onions are softened, 4 to 5 minutes.
2.Add tomatoes and corn; cook, stirring occasionally, until corn is heated through and tomatoes are soft, 4 to 5 minutes.
3.Add shrimp and cook, stirring occasionally, until opaque throughout, 2 to 3 minutes. Serve immediately with tortillas, cabbage, salsa, sour cream, and lime wedges.
Serves 4

Black Bean Tortilla Soup

2009-06-24T16:09:00.000-07:00

Ingredients

1 tablespoon(s) vegetable oil
1 1/2 pound(s) boneless, skinless chicken thighs, cut into 1/2-inch-wide strips
Salt
1 large (12 ounces) onion, chopped
2 medium (3 ounces each) poblano chiles, seeded and chopped
2 clove(s) garlic, crushed with press
1 1/2 teaspoon(s) ground cumin
1 teaspoon(s) ground coriander
1 carton(s) (32 ounces) reduced-sodium chicken broth
2 cup(s) water
1 cup(s) frozen corn kernels
1 can(s) (15 to 19 ounces) black beans, rinsed and drained
1/4 cup(s) fresh lemon juice
1/4 cup(s) loosely packed fresh cilantro leaves, chopped
2 cup(s) coarsely broken tortilla chips

In 6-quart saucepot, heat oil on medium-high until hot. Sprinkle chicken with 1/2 teaspoon salt. Add chicken to saucepot in 2 batches, and cook 5 minutes per batch or until lightly browned, stirring occasionally. With slotted spoon, remove chicken to medium bowl once it is browned.
After all chicken is browned, add onion, poblanos, and garlic to saucepot; cook on medium 10 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in cumin and coriander; cook 1 minute. Add broth and water; cover and heat to boiling.
Return chicken, and any juices in bowl, to saucepot; stir in frozen corn and black beans. Heat to boiling on medium-high; reduce heat to medium-low and simmer, uncovered, 10 minutes to blend flavors. Stir in lime juice and cilantro.
Ladle soup into bowls. Serve with tortilla chips for sprinkling on top of soup. Makes about 11 cups.

Chicken Tacos with Charred Tomatoes

2009-06-17T13:59:00.000-07:00

2 plum tomatoes, cored
8 ounce(s) boneless, skinless chicken breast, trimmed of fat
1/4 teaspoon(s) salt
1/8 teaspoon(s) freshly ground pepper
2 teaspoon(s) canola oil, divided
1/2 cup(s) finely chopped white onion
1 clove(s) garlic, minced
1 small jalapeño pepper, seeded and minced
2 teaspoon(s) lime juice, plus lime wedges for garnish
2 teaspoon(s) chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas, heated (see Tip)

Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.

http://www.delish.com/recipefinder/chicken-tacos-charred-tomatoes-recipe-9421

Roasted Vegetable Enchiladas

2009-06-17T12:02:00.000-07:00

1 poblano pepper, or green bell pepper
2 teaspoon(s) extra-virgin olive oil
1 cup(s) chopped yellow onion
3 clove(s) garlic, minced
1 teaspoon(s) salt
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) chili powder
1/4 teaspoon(s) paprika
1/8 teaspoon(s) ground chipotle pepper
8 ounce(s) tomatoes, roughly chopped, plus diced tomato for garnish
1 cup(s) vegetable broth
1/2 cup(s) packed fresh cilantro, coarsely chopped, plus more leaves for garnish
3 bell peppers, (1 each red, yellow and orange) diced
8 ounce(s) cremini (baby portobello) mushrooms, diced
3/4 cup(s) diced red onion
4 1/2 teaspoon(s) extra-virgin olive oil
1/4 teaspoon(s) salt
Freshly ground pepper, to taste
1 can(s) (15 ounces) pinto beans, rinsed
12 6-inch corn tortillas

Preheat oven to 425 degrees F.
To prepare sauce: Roast poblano (or bell) pepper directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.
Meanwhile, heat 2 teaspoons oil in a medium saucepan over medium heat. Add yellow onion, garlic, 1 teaspoon salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.
Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with chopped tomatoes, broth and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly and the tomatoes have broken down, 10 to 15 minutes. Transfer to a blender and puree. (Use caution when pureeing hot liquids.)
To prepare filling: While the sauce simmers, place bell peppers, mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with 4 1/2 teaspoons oil and sprinkle with 1/4 teaspoon salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans. Reduce oven temperature to 375 degrees.
To prepare enchiladas: Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. Spread 1/3 cup of the filling and 1 tablespoon of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce and filling over the enchiladas.

Bake, uncovered, until hot, about 15 minutes. Serve garnished with diced fresh tomato and cilantro leaves, if desired.

http://www.delish.com/recipefinder/roasted-vegetable-enchiladas-recipe-7605

Red Pepper & Asparagus Pasta Primavera

2009-06-04T16:05:00.000-07:00

From: Project Domestication:
http://projectdomestication.blogspot.com/

Ingredients:
* 1 lb Pasta, any kind (I used penne and rotini)
* 2 Red Peppers
* 1 lb Asparagus
* 3 cups Shirley J Universal Cream Sauce Base
* 1 cup Water
* 1-2 cups Parmesan Cheese
* 2 TB Crushed Red Pepper Flakes

Directions:
Chop all vegetables, set aside. Boil water add Shirley J Universal Cream Sauce and whisk. Turn heat down and let reduce, stirring occasionally.

Boil water for pasta in separate pan. Cook pasta according to directions. Add chopped vegetables the last three minutes of cooking. Meanwhile, add crushed red pepper and Parmesan Cheese to Shirley J base, stir well. Drain pasta and veggies. Add sauce to pasta and serve.

Morgan's Veggie Patties

2009-06-04T15:55:00.000-07:00

by Guy Fieri
Found on: http://projectdomestication.blogspot.com/

Ingredients:
2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained (I used pinto, didn't have black bean on hand)
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg

Directions:
In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.

Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.

In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

Oh! Tortellini Soup with Pancetta & White Beans

2009-05-19T16:41:00.000-07:00

This one's from 'Cookin' Canuck'

http://cookincanuck.blogspot.com/2009/05/tortellini-soup-with-pancetta-white.html

Tortellini Soup with Pancetta & White Beans
3 tbsp olive oil
4 oz pancetta, chopped
3 large shallots, chopped
1 carrot, peeled and chopped
2 garlic cloves, chopped
1 (15 oz) can cannellini beans, rinsed and drained
4 cup chopped Swiss or red chard (1 bunch)
7 cups low-sodium chicken broth
1 (9 oz) package fresh or frozen cheese tortellini
1/4 tsp freshly ground pepper

Set a large, heavy pot over medium-high heat and add 3 tbsp olive oil. Add the pancetta, shallots, garlic, and carrot. Cook for about 5 minutes, or until the pancetta is crisp. Stir occasionally while cooking.

Add the low-sodium chicken broth, chard, and beans to the pancetta mixture. Stir well. Bring the mixture to a boil over medium-high heat, then lower to a simmer. Add the fresh or frozen cheese tortellini. Simmer for 5 minutes for fresh or 8 minutes for frozen tortellini. The tortellini should be just tender.

Season with 1/4 tsp freshly ground black pepper and serve.

Makes 4 to 6 servings.

CatalinaTaco Salad

2009-05-13T16:21:00.000-07:00

picture from simpledailyrecipes.com

Ok, this is for the hurry and go people...

I also used this recipe when we had honey-lime enchilada leftovers, and ate the rest of them with this salad, mmmmm, mmmm....

1 container of Kraft Catalina salad dressing

Lettuce

Tomatoe

Onion

Kidney Beans

1 small can of sliced olives

cheese (to garnish)

Fritos ( I love the chili Fritos- they're sooo good)

Mix everything together and serve.

Gauranga potatoes

2009-04-29T12:56:00.000-07:00

Ok, this ones an Indian food recipe. I'm looking into this stuff because it's so yummy!

Ingredients
8 medium potatoes, peeled and sliced (medium)
1 tablespoon olive oil
1/4 teaspoon asafetida powder (Hing)
1/2 teaspoon dried rosemary, ground
1/4 teaspoon black pepper, fresh ground
1/2 teaspoon turmeric
2 1/2 cups light sour cream
1 tablespoon butter, melted
1 teaspoon salt
1/2 cup water
1 teaspoon sweet paprika
2 tablespoons fresh parsley, chopped
Directions
1Boil the potato slices in lightly salted water in a 5 quart saucepan until they are cooked but still firm. (DON'T OVERCOOK). Drain and leave in colander.
2Preheat oven to 375 degrees. Protect your oven from possible overflow with cookie sheet or foil on the lower shelf.
3Heat oil in in same saucepan over medium heat and when hot, add the asafetida. Saute quickly and add rosemary, black pepper and tumeric and stir briefly.
4Add the sour cream, melted butter, salt and water. Whisk it into a smooth sauce and remove from the heat.
5Off the heat, add the potatoes and gently combine. Pour mixture into a casserole dish, sprinkle with paprika, and place in the top portion of preheated oven.
6Bake for 30 minutes or until the top is golden brown. Garnish with fresh parsley. Serve hot.

http://www.recipezaar.com/Gauranga-Potatoes-251998

Linguine with Clam Sauce

2009-04-04T18:26:00.000-07:00

okay so I'm giving you a recipe that has been used by my family for years and is delicious! I think that my grandpa got it from the side of a can...who knows!If your worried your family will turn their noses up at seafood hide the clam cans and tell your children it is chicken and they'll gobble it up. I like it a little spicy so I add crushed red pepper, but you don't have to!

16 oz. pkg. Linguine
3-6 cloves of garlic (according to taste), chopped finely
½ cup olive oil
1/4 cup fresh parsley, chopped
½ tsp. pepper
¼ tsp. salt
3 cans (6 ½ oz. each) chopped clams
1 Tbl. lemon juice (fresh is best!)

1 tsp. crushed red pepper (optional)

1. Cook pasta according to package directions, drain.
2. Meanwhile,in a large skillet lightly brown garlic over LOW HEAT, being extremely careful to not burn the garlic, for about 5 minutes.Remove from heat and add the parsley, pepper, salt, clams and crushed red pepper, if using. Cook over low heat for *5 minutes or until heated through. Pour over hot pasta and toss.
Makes 8 servings.

* Don't over cook your sauce or your clams with be rubbery, tough, and disgusting. You don't have to work about under cooking the clams, since they are already come cooked (so long as you use canned clams). Just heat them through like the recipe says and it will turn out great.

2009-03-26T12:00:00.001-07:00

Oh! Recipe for Tortellini Spinach Salad

2009-03-26T11:27:00.000-07:00

Recipe for Tortellini Spinach Salad

I found this one today on Two peas and their pod- looks soo yummy, I'm definitely going to be trying this one this week!

Tortellini Spinach Salad

-1 bag of frozen cheese tortellini (in Utah, I find it at Harmon's or Ream's)
-Vegetables of your choice-chopped (This time I used tomatoes, cucumbers, zucchini, yellow squash, and peppers, but use anything you like)
-Italian dressing (or similar variety, use your favorite)
-Italian seasoning
--Salt/Pepper
Fresh spinach

1. Cook the tortellini in a big pot of salted water. When cooked, rinse with cold water.
2.Add in veggies and stir.
3. Cover with dressing and seasonings. Stir until well-coated.
4. Chill and serve over a bed of spinach.
5. Enjoy!