Ingredients:
Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs ( I like to use my organic spelt/flax seed meal/wheat germ mixture)
1/8 teaspoon salt
Freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
drea
Monday, December 29, 2008
Garden Risotto
Ingredients:
6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan
Directions
Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick.
drea
6 cups low-sodium chicken broth
2 teaspoons olive oil
1 medium onion, chopped
1 1/2 cups Arborio rice
1/2 cup dry white wine
3/4 teaspoon salt
Freshly ground black pepper
3 lightly packed cups baby spinach leaves
1 cup frozen peas
1/2 pound asparagus, steamed and cut into 3/4-inch pieces
1/4 cup freshly grated Parmesan
Directions
Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes.
Add the spinach and peas and cook until the spinach is wilted. Add the asparagus and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick.
drea
Vegetable Enchiladas
Ingredients
Serves 8
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)
Directions
Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens. To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.
To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through) ** I just put the freezer bag of frozen sauce in some warm water and it thaws within minutes. Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.
Prep: 30 minutes
Total: 55 minutes
lisa
Serves 8
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn tortillas (6-inch)
Directions
Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens. To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.
To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through) ** I just put the freezer bag of frozen sauce in some warm water and it thaws within minutes. Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.
Prep: 30 minutes
Total: 55 minutes
lisa
Tuesday, December 23, 2008
Gingered flank steak (cooking light)
Ingredients:
1 # flank steak, trimmed
1/4 c. low sodium soy sauce (we use Braggs Amino Acids)
3 T sugar (or less, if preferred)
3 T ketchup
2 T low sodium soy sauce or Braggs Amino Acids
1 T bottled ground fresh ginger powder
1 T cider vinegar
1/4 t ground red pepper
1. Combine steak, 1/4 c. soy sauce in large ziplock . Marinate
in refrigerator 30 minutes or up to 2 hours. Remove steak from bag
and discard marinade.
2. Prepare grill or broiler
3. Combine sugar ketchup and remaining ingredients
in small bowl. Place steak on grill rack or broiler pan coated with
cooking spray. Cook 5 minutes per side or to desired doneness,
basting frequently with ketchup mixture. Let steak sit 5 minutes.
Cut diagonally across grain into thin slices. Drizzle with remaining
ketchup mixture. 4 servings
julie
1 # flank steak, trimmed
1/4 c. low sodium soy sauce (we use Braggs Amino Acids)
3 T sugar (or less, if preferred)
3 T ketchup
2 T low sodium soy sauce or Braggs Amino Acids
1 T bottled ground fresh ginger powder
1 T cider vinegar
1/4 t ground red pepper
1. Combine steak, 1/4 c. soy sauce in large ziplock . Marinate
in refrigerator 30 minutes or up to 2 hours. Remove steak from bag
and discard marinade.
2. Prepare grill or broiler
3. Combine sugar ketchup and remaining ingredients
in small bowl. Place steak on grill rack or broiler pan coated with
cooking spray. Cook 5 minutes per side or to desired doneness,
basting frequently with ketchup mixture. Let steak sit 5 minutes.
Cut diagonally across grain into thin slices. Drizzle with remaining
ketchup mixture. 4 servings
julie
Vegetable soup
Ingredients:
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14.5-ounce cans low-sodium chicken broth
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 14.5-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces
1 cup chopped broccoli
Grated Parmesan (optional)
1 1 baguette, sliced and toasted (optional)
Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes. Add the broth, 1 cup of water, the potatoes, thyme, and salt. Bring to a boil. Reduce heat, cover partially, and simmer for 15 minutes.
Add the tomatoes, green beans, and broccoli, return to a simmer, and cook until the vegetables are tender, 5 to 10 minutes. Ladle the soup into bowls, sprinkle with the Parmesan (if using), and serve with the baguette slices (if using).
Next Time, Try... Making an improvised minestrone. When you add the potatoes to the pot, also include one 15-ounce can of cannellini beans (drained), 1/2 head of cabbage (shredded), and a handful of macaroni or broken spaghetti.
julie
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 14.5-ounce cans low-sodium chicken broth
1/2 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 14.5-ounce can diced tomatoes
1/4 pound green beans, cut into 1-inch pieces
1 cup chopped broccoli
Grated Parmesan (optional)
1 1 baguette, sliced and toasted (optional)
Heat the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, and celery and cook until softened but not browned, about 5 minutes. Add the broth, 1 cup of water, the potatoes, thyme, and salt. Bring to a boil. Reduce heat, cover partially, and simmer for 15 minutes.
Add the tomatoes, green beans, and broccoli, return to a simmer, and cook until the vegetables are tender, 5 to 10 minutes. Ladle the soup into bowls, sprinkle with the Parmesan (if using), and serve with the baguette slices (if using).
Next Time, Try... Making an improvised minestrone. When you add the potatoes to the pot, also include one 15-ounce can of cannellini beans (drained), 1/2 head of cabbage (shredded), and a handful of macaroni or broken spaghetti.
julie
Mini meat loaves (real simple magazine)
Ingredients:
1/2 c. ketchup
1 1/2 T dijon mustard
1# ground beef
3/4 c. chopped onions
1/4 c. oatmeal or seasoned breadcrumbs
1/2 t. salt
1/2 t. oregano
1/8 t. black pepper
1 egg slightly beaten
1. preheat oven to 400˚
2. combine ketchup and mustard, mixing well.
reserve 2 T for later
3. divide beef into 4 equal portions. shape
each portion into a small loaf (about 4 by 2.5 inches).
place on cookie sheet coated with cooking spray
4. spread reserved ketchup mixture over each loaf
BAKE @ 400˚ for 25-30 minutes
Great with mashed potatoes and roasted vegetables.
julie
1/2 c. ketchup
1 1/2 T dijon mustard
1# ground beef
3/4 c. chopped onions
1/4 c. oatmeal or seasoned breadcrumbs
1/2 t. salt
1/2 t. oregano
1/8 t. black pepper
1 egg slightly beaten
1. preheat oven to 400˚
2. combine ketchup and mustard, mixing well.
reserve 2 T for later
3. divide beef into 4 equal portions. shape
each portion into a small loaf (about 4 by 2.5 inches).
place on cookie sheet coated with cooking spray
4. spread reserved ketchup mixture over each loaf
BAKE @ 400˚ for 25-30 minutes
Great with mashed potatoes and roasted vegetables.
julie
Chicken and Vegetable dish
Ingredients:
Four Chicken boneless breasts ( or however many you need)
One half of a head of cabbage
Carrots
spices for chicken of some kind
onion about one fourth of a cup ( or onion soup mix)
Cut the cabbage up in small pieces ( or however you like)
Cut the carrots up
Cut the onions up or not if you are using onion soup mix
About 4 potatoes
Put the cabbage, carrots and onions or the onion soup mix , potatoes in a 9 by 11 baking dish. Or sprinkle a package of onion soup mix on
Put the Chicken on the top and put the spices on top of chicken of the cabbage mix. Add enough water to cover the cabbage, carrots and onions, potatoes
wrap in Aluminum foil
Put in 300 degree oven at noon and cook all day til you feel like eating. Or put in a 250 degree oven at 8am and cook all day. ( I would put a cookie sheet under it incase in spills over. It shouldn't, but you never know
Or cook at 350 degrees for about an hour and check to see if all is done, if now keep it in a bit longer.
Sherri
Four Chicken boneless breasts ( or however many you need)
One half of a head of cabbage
Carrots
spices for chicken of some kind
onion about one fourth of a cup ( or onion soup mix)
Cut the cabbage up in small pieces ( or however you like)
Cut the carrots up
Cut the onions up or not if you are using onion soup mix
About 4 potatoes
Put the cabbage, carrots and onions or the onion soup mix , potatoes in a 9 by 11 baking dish. Or sprinkle a package of onion soup mix on
Put the Chicken on the top and put the spices on top of chicken of the cabbage mix. Add enough water to cover the cabbage, carrots and onions, potatoes
wrap in Aluminum foil
Put in 300 degree oven at noon and cook all day til you feel like eating. Or put in a 250 degree oven at 8am and cook all day. ( I would put a cookie sheet under it incase in spills over. It shouldn't, but you never know
Or cook at 350 degrees for about an hour and check to see if all is done, if now keep it in a bit longer.
Sherri
Fresh Vegetable dish
INGREDIENTS:
1 small butternut squash,
cubed
2 red bell peppers, seeded and
diced
1 sweet potato, peeled and
cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh
thyme
2 tablespoons chopped fresh
rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black
pepper
DIRECTIONS:
1.
Preheat oven to 475 degrees F (245 degrees C).
2.
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
lauren
1 small butternut squash,
cubed
2 red bell peppers, seeded and
diced
1 sweet potato, peeled and
cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh
thyme
2 tablespoons chopped fresh
rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black
pepper
DIRECTIONS:
1.
Preheat oven to 475 degrees F (245 degrees C).
2.
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
lauren
Monday, December 22, 2008
Delicious Ham and Potato Soup
INGREDIENTS:
3 1/2 cups peeled and diced
potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon
granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or
black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS:
1.
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
delacy
3 1/2 cups peeled and diced
potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon
granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or
black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
DIRECTIONS:
1.
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
delacy
Veggie and Meat Noodles
ingredients:
8 oz of fusilli pasta
1/2 c italian dressing, divided
1 lb of meat ground or cut into bit size pieces (chicken, turkey, shrimp, tofu, etc)
2 c of broccoli
1 red pepper, chopped
1/2 small onion, chopped
Grated parmesan cheese
Cook pasta as directed. Heat 1/4 c of dressing in skillet and cook meat until cooked through (5-7 min?). Push meat to the side and cook veggies until tender (5 min?). Drain pasta and add to pan. Add remaining 1/4 c of dressing. Stir everything together. Sprinkle with cheese.
*we make this one almost once a week—it makes a lot and has everything in it. I use the microwave steamer bags for the broccoli and just add in at the end. We’ve been using ground turkey but anything could work. You could also throw in olives and other veggies or add salt and pepper to taste.
delacy
8 oz of fusilli pasta
1/2 c italian dressing, divided
1 lb of meat ground or cut into bit size pieces (chicken, turkey, shrimp, tofu, etc)
2 c of broccoli
1 red pepper, chopped
1/2 small onion, chopped
Grated parmesan cheese
Cook pasta as directed. Heat 1/4 c of dressing in skillet and cook meat until cooked through (5-7 min?). Push meat to the side and cook veggies until tender (5 min?). Drain pasta and add to pan. Add remaining 1/4 c of dressing. Stir everything together. Sprinkle with cheese.
*we make this one almost once a week—it makes a lot and has everything in it. I use the microwave steamer bags for the broccoli and just add in at the end. We’ve been using ground turkey but anything could work. You could also throw in olives and other veggies or add salt and pepper to taste.
delacy
Zucchini bread muffins
ingredients:
3 eggs
1 c veg oil
2 c sugar
2 c grated zucchini
2 tsp vanilla
3 c flour
2 tsp cinnamon
1 tsp baking soda
1/4 tsp baking power
1 tsp salt
1/2 c coconut (optional—can also add nuts, chocolate chips,etc)
1 Tbl flaxseed meal (optional)
Preheat oven to 325. Grease muffin pan. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine dry ingredients and stir into the wet mixture. Bake 25-30 minutes, just until toothpick comes out clean.
delacy
3 eggs
1 c veg oil
2 c sugar
2 c grated zucchini
2 tsp vanilla
3 c flour
2 tsp cinnamon
1 tsp baking soda
1/4 tsp baking power
1 tsp salt
1/2 c coconut (optional—can also add nuts, chocolate chips,etc)
1 Tbl flaxseed meal (optional)
Preheat oven to 325. Grease muffin pan. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine dry ingredients and stir into the wet mixture. Bake 25-30 minutes, just until toothpick comes out clean.
delacy
Sweet potato pancakes
ingredients:
1 1/2 c flour
1 tsp baking power
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1 Tbl flaxseed meal (optional)
2 eggs, beaten
1 1/2 c milk
1 1/4 c sweet potato puree (canned is easiest but you coul make your own)
1 tsp vanilla
1/4 c butter, melted
Mix dry ingredients in a small bowl. Combine wet ingredients in a large bowl. Add dry to wet and stir just until combined. Drop onto griddle, turn once and cook until golden brown (usually take longer than regular batter).
delacy
1 1/2 c flour
1 tsp baking power
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1 Tbl flaxseed meal (optional)
2 eggs, beaten
1 1/2 c milk
1 1/4 c sweet potato puree (canned is easiest but you coul make your own)
1 tsp vanilla
1/4 c butter, melted
Mix dry ingredients in a small bowl. Combine wet ingredients in a large bowl. Add dry to wet and stir just until combined. Drop onto griddle, turn once and cook until golden brown (usually take longer than regular batter).
delacy
Black bean chili (vegan)
Ingredients:
1 can black beans, drained
1 can diced tomatoes
1 can whole kernel corn, drained
1 Tbl chili powder (or to taste)
1 tsp ground cumin (or to taste)
Put everything in sauce pot. Heat until comes to a gentle boil. Simmer for 10 minutes. Serve with shredded cheese, sour cream, chips or crackers and/or cheese quesadillas.
delacy
1 can black beans, drained
1 can diced tomatoes
1 can whole kernel corn, drained
1 Tbl chili powder (or to taste)
1 tsp ground cumin (or to taste)
Put everything in sauce pot. Heat until comes to a gentle boil. Simmer for 10 minutes. Serve with shredded cheese, sour cream, chips or crackers and/or cheese quesadillas.
delacy
Broccoli, Chickpea and Tomato Salad
ingredients:
1-lb Broccoli
1 Tbsp Dijon mustard
2-Tbsp red wine vinegar
2-Tbsp olive oil
1/2-small red onion, minced
Coarse Salt
Fresh ground pepper
1-pint cherry or grape tomatoes, halved (or quartered)
1-15 oz can chickpeas/garbanzo beans rinsed and drained
Cut florets from broccoli, steam in 1" water in a steamer basket for approx 5 minutes until crisp-tender. In a large bowl, whisk together the mustard, vinegar, oil and onion; season with salt & pepper. Add the tomatoes, chickpeas, broccoli; toss to coat. Serve room temp or chilled.
eileen
1-lb Broccoli
1 Tbsp Dijon mustard
2-Tbsp red wine vinegar
2-Tbsp olive oil
1/2-small red onion, minced
Coarse Salt
Fresh ground pepper
1-pint cherry or grape tomatoes, halved (or quartered)
1-15 oz can chickpeas/garbanzo beans rinsed and drained
Cut florets from broccoli, steam in 1" water in a steamer basket for approx 5 minutes until crisp-tender. In a large bowl, whisk together the mustard, vinegar, oil and onion; season with salt & pepper. Add the tomatoes, chickpeas, broccoli; toss to coat. Serve room temp or chilled.
eileen
Chickpea Salad
ingredients:
1-15 oz can chickpeas/garbanzo beans rinsed and drained
1/2-red onion, thinly sliced
2-stalks celery, sliced
1-cup fresh flat leaf parsley
2-Tbsp extra-virgin olive oil
2-tsp red wine vinegar
Salt & pepper
In a large bowl, combine all ingredients with 1/2 tsp salt and 1/4 tsp pepper. ENJOY!
(Serves 4)
eileen
1-15 oz can chickpeas/garbanzo beans rinsed and drained
1/2-red onion, thinly sliced
2-stalks celery, sliced
1-cup fresh flat leaf parsley
2-Tbsp extra-virgin olive oil
2-tsp red wine vinegar
Salt & pepper
In a large bowl, combine all ingredients with 1/2 tsp salt and 1/4 tsp pepper. ENJOY!
(Serves 4)
eileen
Sunday, December 21, 2008
Spicy baked chicken tenders
rub chicken tenders with your choice of olive oil, egg, milk, or dijon mustard , add a dash of salt and pepper
in a Cuisinart , grind up stale bread ( again your choice, spelt, whole grain, french, sourdough),
add paprika, flax seed meal as well as wheat germ for added nutrition if you want
and if you really want a kick add some cajun spice
coat all the tenders completely with the bread crumb mixture
I then just coat a baking sheet and cook the tenders at 400 degrees until I see it browning and then flip once until they look crisp enough. you can usually smell when they are ready. ( usually around 10-15 minutes )
drea
in a Cuisinart , grind up stale bread ( again your choice, spelt, whole grain, french, sourdough),
add paprika, flax seed meal as well as wheat germ for added nutrition if you want
and if you really want a kick add some cajun spice
coat all the tenders completely with the bread crumb mixture
I then just coat a baking sheet and cook the tenders at 400 degrees until I see it browning and then flip once until they look crisp enough. you can usually smell when they are ready. ( usually around 10-15 minutes )
drea
Chocolate cookies that taste like chocolate donuts
Ingredients
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix (not devils food cake)
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
huong
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix (not devils food cake)
Confectioners' sugar, for dusting
Directions
Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.
huong
Filo with cheese
You need 24 oz of Feta cheese crumble, 8 oz each of finely shredded Jack and mild cheddar 8 oz of shredded parmesan.
Mix it all well together.
Melt one cube of better.
In a baking tray brush the bottom with some melted butter, break the filo pkg in 1/2 and using 2 sheets at a time alternate w melted butter until u finish the 1st half then spread the cheese mixture evenly and continue layering the second half making sure you cover the last sheet well with melted butter
Using a sharp knife cut the tray in 2" by 2" squares.
Mix 8oz of milk with 2 raw eggs whip well and pour evenly on the filo tray
Bake in 350 oven for 30 to 45 min until it's light golden brown (don't over cook)
It makes great snack/appetizer
Love
Mona
Mix it all well together.
Melt one cube of better.
In a baking tray brush the bottom with some melted butter, break the filo pkg in 1/2 and using 2 sheets at a time alternate w melted butter until u finish the 1st half then spread the cheese mixture evenly and continue layering the second half making sure you cover the last sheet well with melted butter
Using a sharp knife cut the tray in 2" by 2" squares.
Mix 8oz of milk with 2 raw eggs whip well and pour evenly on the filo tray
Bake in 350 oven for 30 to 45 min until it's light golden brown (don't over cook)
It makes great snack/appetizer
Love
Mona
Chex mix
ingredients:
4 cups Corn Chex cereal
2 cups popped popcorn
1/2 cup walnut halves, pecan halves, almond slivers, or dry roasted peanuts (i usually use the pecans, but once i mixed almonds and pecans)
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1/4 cup butter (1/2 stick)
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 box (3.64 ounces) Nestle Stixx chocolate, cut into 1/2 inch pieces (I can never find these, so I just buy one of those packages of 8 snack Hershey bars and break them into fours. i've also bought a bag of little Hershey pieces and those worked well.
Directions:
Preheat oven to 250 degrees. Grease 13 x 9-inch baking pan.
Combine cereal, popcorn, and nuts in pan.
Combine brown sugar, corn syrup, and butter in medium saucepan. Bring to a boil over medium heat, stirring constantly, until butter is melted. Boil without stirring for 3 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour over cereal mixture; stir to coat.
Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently. Stir in chocolate when it is completely cool. Store in airtight container.
Makes 8 servings.
Good luck with your new year's resolution!
-Stacey
4 cups Corn Chex cereal
2 cups popped popcorn
1/2 cup walnut halves, pecan halves, almond slivers, or dry roasted peanuts (i usually use the pecans, but once i mixed almonds and pecans)
1/2 cup packed light brown sugar
1/4 cup light corn syrup
1/4 cup butter (1/2 stick)
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1 box (3.64 ounces) Nestle Stixx chocolate, cut into 1/2 inch pieces (I can never find these, so I just buy one of those packages of 8 snack Hershey bars and break them into fours. i've also bought a bag of little Hershey pieces and those worked well.
Directions:
Preheat oven to 250 degrees. Grease 13 x 9-inch baking pan.
Combine cereal, popcorn, and nuts in pan.
Combine brown sugar, corn syrup, and butter in medium saucepan. Bring to a boil over medium heat, stirring constantly, until butter is melted. Boil without stirring for 3 minutes. Remove from heat; stir in vanilla extract and baking soda. Pour over cereal mixture; stir to coat.
Bake for 45 minutes, stirring every 15 minutes. Cool completely in pan, stirring frequently. Stir in chocolate when it is completely cool. Store in airtight container.
Makes 8 servings.
Good luck with your new year's resolution!
-Stacey
Easy Moloheaya
he Moloheaya ( found in middle eastern stores) is frozen ready to put in boiling chicken soup which I prepare this way
I use the Swanson soup in carton it is very good if I am not cooking chicken
and I use the spaghetti sauce in Jars to put on top of the Moloheya
I prepare the smart balance instead of butter with some garlic and a tiny spoon of coriander powder for dressing on the stove on low fire , I put the coriander last after the garlic is a bit redish
it does not take a minute then pour the dressing on the moloheya and stir keep the fire low
so you have a roasted chicken or boiled chicken or grilled as you wish and the rice is simple to make
you boil water or soup , add the rice and butter if you wish or no butter on low fire until you see like holes in the rice cook on simmer for until rice is soft and absorb all the water
bon appetit
nadia
I use the Swanson soup in carton it is very good if I am not cooking chicken
and I use the spaghetti sauce in Jars to put on top of the Moloheya
I prepare the smart balance instead of butter with some garlic and a tiny spoon of coriander powder for dressing on the stove on low fire , I put the coriander last after the garlic is a bit redish
it does not take a minute then pour the dressing on the moloheya and stir keep the fire low
so you have a roasted chicken or boiled chicken or grilled as you wish and the rice is simple to make
you boil water or soup , add the rice and butter if you wish or no butter on low fire until you see like holes in the rice cook on simmer for until rice is soft and absorb all the water
bon appetit
nadia
Easy "Beef stroganoff"
for easy, tasty 'beef stroganoff' kind of meal..find some lean "stew meat", add can of french onion and can of water...bake in oven for like 2 hrs.at 350? until very tender...on weekend to get the 'meat & sauce" ready...during the wk. when so busy, boil up noodes & there you go!
elaine
elaine
Chicken crockpot dish
that's a great idea! one of my favorite NO-BRAINER's, involves the crockpot! just rinse boneless chix breasts well, throw in crockpot with half jar of hot salsa and half jar mild salsa..say for 4-6 breast..the beauty is that you can assemble night before put in frig pull out and put on low to simmer all day!
do your baked potato or pasta, steam the veggies (heck they even have those in the frozen bags now to just throw in microwave) and "voila" you have a tasty AND nutritious meal! and, it doesn't hurt it to be on all day while you guys are all gone
elaine
do your baked potato or pasta, steam the veggies (heck they even have those in the frozen bags now to just throw in microwave) and "voila" you have a tasty AND nutritious meal! and, it doesn't hurt it to be on all day while you guys are all gone
elaine
Easy Quesadillas
get the hand tossed tortillas at Trader Joes and then take a rotisserie chicken and throw it in with some of your favorite salsa red or green.. I have a griddle so we heat up the tortilla's first with some cheese and get them nice and crispy and make quesidallas! easy huh!
sha
sha
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