No, this isn't a recipe for a hot dog and soda.
As I was throwing stuff together I realized all my ingredients were from Costco. So if you make this and you get your Broccoli from Smiths or Safeway (for the Fallonites) you can't call it Costco Dinner. You have to call it something like Chicken Pesto Tortelini with Broccoli. This is easy and so tasty, that costco pesto is heavenly.
Ingredients
7 Cheese Tortelini
Broccoli flourettes
Chicken breast(s)
Pesto sauce
Grated Dubliner Cheese or Parmesan
Bake a chicken breast or two depending on how much tortellini you're making and how much you like chicken. Start boiling some water when chicken is about 2/3 done. When water starts to boil add desired amount of tortellini and desired amount of broccoli at the same time. I like my broccoli a little on the crunchy side so if you like it mushier add it a little before the tortellini. Dice up the chicken, add it to the drained tortellini and broccoli then add desired amount of pesto. I actually let everyone add their own pesto to their own dishes because some of us like more pesto than others. Top with grated cheese.
Friday, April 26, 2013
Thursday, April 4, 2013
Pot Roast
I've found it. The best pot roast ever.
I've never really liked the other recipes. They're always too salty (onion soup mix) or weird looking (cream of mushroom). But this one is herbaceous and beautiful. I just really loved it.
It's from pioneer woman. Here is a link to her step by step instructions. I used a crock pot.
Here is the recipe:
I've never really liked the other recipes. They're always too salty (onion soup mix) or weird looking (cream of mushroom). But this one is herbaceous and beautiful. I just really loved it.
It's from pioneer woman. Here is a link to her step by step instructions. I used a crock pot.
Here is the recipe:
- 1 whole (4 To 5 Pounds) Chuck Roast
- 2 Tablespoons Olive Oil
- 2 whole Onions
- 6 whole Carrots (Up To 8 Carrots)
- Salt To Taste
- Pepper To Taste
- 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
- 2 cups To 3 Cups Beef Stock
- 3 sprigs Fresh Thyme, or more to taste
- 3 sprigs Fresh Rosemary, or more to taste
Preparation Instructions
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Then I turned the left over juice into a gravy and it was so so good. I could drink it. I just started about 2 T butter and 2 T flour in a saucepan for thickening, then added the juice.
Plus the carrots...were so good. I ate them like candy. You know you've got a good pot roast when the carrots are divine.
I think I would serve this with mashed potatoes in the future so that I can use more of the gravy.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
Then I turned the left over juice into a gravy and it was so so good. I could drink it. I just started about 2 T butter and 2 T flour in a saucepan for thickening, then added the juice.
Plus the carrots...were so good. I ate them like candy. You know you've got a good pot roast when the carrots are divine.
I think I would serve this with mashed potatoes in the future so that I can use more of the gravy.
Thursday, March 28, 2013
banana muffins--no flour, no sugar
I found the recipe here, via pinterest, and I really like these. They are not very sweet and that is what I like about them. If you are looking for a cakey muffin, don't make these. You will be disappointed. If you are looking for a healthy way to use up over ripe bananas, this is your recipe. The first time I made these I used cupcake liners and they totally stuck to the liner, and it was a pain to eat them. The second time I made them I just sprayed the pans and it worked out better. We also like to add 1/2 cup chocolate chips and a 1/2 cup walnuts (but my kids have now nixed the nuts...oh, well).
140 cal/muffin (with cchips and nuts)
102 cal/muffin (with cchips)
Ingredients:
2.5 cups old fashioned oats
1 cup plain low fat greek yogurt (I have only used fat free greek yogurt)
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 TBSP ground flax seed
1 tsp vanilla
2 ripe bananas
Instructions:
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place the oats in the food processor and pulse for about 10 seconds. Add remaining ingredients to the food processor.
3. Process until everything is mixed together and oats are smooth.
4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.
And this is what you get people:
Let them cool on a wire rack for just a few minutes and then dig in. They are actually really good when they are warm!
140 cal/muffin (with cchips and nuts)
102 cal/muffin (with cchips)
Ingredients:
2.5 cups old fashioned oats
1 cup plain low fat greek yogurt (I have only used fat free greek yogurt)
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 TBSP ground flax seed
1 tsp vanilla
2 ripe bananas
Instructions:
1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners.
2. Place the oats in the food processor and pulse for about 10 seconds. Add remaining ingredients to the food processor.
3. Process until everything is mixed together and oats are smooth.
4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.
And this is what you get people:
Let them cool on a wire rack for just a few minutes and then dig in. They are actually really good when they are warm!
Wednesday, March 27, 2013
rick bayless tortilla soup
I thought everyone knew who Rick Bayless was, but Jeff had no clue, and Emily didn't know either...but he makes mexican food look healthy and good...
I found the recipe here
Makes 10 cups, serving 6
1 large dried pasilla (negro) chile, stemmed and seeded (the black ones in the grocery store. I suggest using 1.5 or 2)
One 15-oz can diced tomatoes in juice (preferably fire-roasted)
2 tblsp vegetable or olive oil
1 medium white onion, sliced 1/4 inch thick
3 garlic cloves, peeled
2 quarts chicken broth
1 large sprig fresh epazote, if you have one (I've never found this ingredient)
salt
4 (about 1-1/4 lbs total) boneless, skinless chicken breast halves, cut into 1/2 inch thick cubes (I have always used a rotisserie chicken)
1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4 inch cubes
1-1/2 cups (6 oz) shredded Mexican melting cheese, or Monterey Jack, brick or mild cheddar
A generous 4 cups (about 6 oz) roughly broken tortilla chips
1 large lime, cut into 6 wedges, for serving
I also add corn and black beans to give it some more heft.
Quickly toast the chile by turning it an inch or two above an open flame for a few seconds, until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender, along with the tomatoes with their juice. (A food processor will work, but it won't completely puree the chile.)
Everytime I make this, I wish I'd done this step first...the onions can cook while you are toasting and pureeing the chile and tomatoes. Heat the oil in a large (4 quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender; set the pan aside. Process until smooth.
Return the pan to medium-high heat. When it is quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).
Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips among the serving bowls. When the chicken is done, ususally about 5 minutes, ladle the soup into the bowls. Pass the lime separately. Rotisserie or grilled chicken can stand in for the raw chicken breasts (add it at the last second). I add the corn, beans and chicken right before serving and just heat til warm.
We like it with sour cream, cheese, and avocado and of course tortilla chips. Also, the first time I made this I pretty much assumed my kids wouldn't eat it. I thought it would be too spicy or they'd think it was weird, but everyone ate it and loved it (even Calvin). It's really just a chicken taco soup.
Here's a time saving tip...whenever I make this soup, I double the ingredients up until I blend everything (the tomatoes, chili, onions, garlic). Then I divide the mixture in two, put one part in the pot and the other part in the freezer. I don't recommend reducing both mixtures at once, it takes a long time and splatters all over the kitchen making a mess, and almost making this a non time saver. But when you have a busy day, and need an easy meal, all you have to do is pull the mixture out of the freezer pop it in your pan, reduce it and add the broth, chicken (and beans and corn if you are me)...I always make this on a day that I go to the store, so I always buy a rotisserie chicken. Easy peasy.
I found the recipe here
Makes 10 cups, serving 6
1 large dried pasilla (negro) chile, stemmed and seeded (the black ones in the grocery store. I suggest using 1.5 or 2)
One 15-oz can diced tomatoes in juice (preferably fire-roasted)
2 tblsp vegetable or olive oil
1 medium white onion, sliced 1/4 inch thick
3 garlic cloves, peeled
2 quarts chicken broth
1 large sprig fresh epazote, if you have one (I've never found this ingredient)
salt
4 (about 1-1/4 lbs total) boneless, skinless chicken breast halves, cut into 1/2 inch thick cubes (I have always used a rotisserie chicken)
1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4 inch cubes
1-1/2 cups (6 oz) shredded Mexican melting cheese, or Monterey Jack, brick or mild cheddar
A generous 4 cups (about 6 oz) roughly broken tortilla chips
1 large lime, cut into 6 wedges, for serving
I also add corn and black beans to give it some more heft.
Quickly toast the chile by turning it an inch or two above an open flame for a few seconds, until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender, along with the tomatoes with their juice. (A food processor will work, but it won't completely puree the chile.)
Everytime I make this, I wish I'd done this step first...the onions can cook while you are toasting and pureeing the chile and tomatoes. Heat the oil in a large (4 quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender; set the pan aside. Process until smooth.
Return the pan to medium-high heat. When it is quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).
Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips among the serving bowls. When the chicken is done, ususally about 5 minutes, ladle the soup into the bowls. Pass the lime separately. Rotisserie or grilled chicken can stand in for the raw chicken breasts (add it at the last second). I add the corn, beans and chicken right before serving and just heat til warm.
We like it with sour cream, cheese, and avocado and of course tortilla chips. Also, the first time I made this I pretty much assumed my kids wouldn't eat it. I thought it would be too spicy or they'd think it was weird, but everyone ate it and loved it (even Calvin). It's really just a chicken taco soup.
Here's a time saving tip...whenever I make this soup, I double the ingredients up until I blend everything (the tomatoes, chili, onions, garlic). Then I divide the mixture in two, put one part in the pot and the other part in the freezer. I don't recommend reducing both mixtures at once, it takes a long time and splatters all over the kitchen making a mess, and almost making this a non time saver. But when you have a busy day, and need an easy meal, all you have to do is pull the mixture out of the freezer pop it in your pan, reduce it and add the broth, chicken (and beans and corn if you are me)...I always make this on a day that I go to the store, so I always buy a rotisserie chicken. Easy peasy.
Wednesday, March 6, 2013
Peanut Sauce
If you like Thai anything or spring rolls, make this sauce. Now. It makes a ton, so I kept it in the fridge and thew it on Pad Thai after we were done with our spring rolls. I actually had everything on hand, which was a miracle. I was licking my fingers. Could drink this stuff actually.
Found the recipe here.
Easy Thai Peanut Sauce Recipe: How to Make My Mom’s Thai Satay Sauce
Prep time:
Cook time:
Total time:
Serves: 3.5 cups
Ingredients
- One 13.5-ounce can of full-fat coconut milk
- 2 ounces (approximately ¼ cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful) I used 3-4 T. Red curry paste. Comes in a tiny bottle. Found it at Raleys I think, but I'm sure WINCO would have it too
- ¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter. I use Smucker’s natural peanut butter — the kind that comes with natural peanut oil on top.) I used Adams brand. That's what we had in the cupboard
- ½ tablespoon salt
- ¾ cup sugar I think you could do less for sure. It was a bit sweet for me.
- 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
- ½ cup water
Instructions
- Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
- Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
- Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.
Notes
This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully. I prefer Maesri red curry paste. But you can also use Mae Ploy red curry paste (it’s hotter). A lot of people like to use massaman curry paste, and you can do that too. Originally, Mom used roasted peanuts, ground up in a mortar and pestle. For those who feel the use of natural peanut butter in this recipe is blasphemous, please feel free to go that route. But then, what is unsweetened, natural peanut butter if not roasted peanuts ground up into a paste? For those living in areas of the world where commercial natural peanut butter is not available, please grind up 12 ounces of roasted peanuts using whatever means most convenient for you. Then use the peanut paste in the same manner as peanut butter as directed.
Lasagna
I love homemade lasagna. Emily and I were saying this weekend that we have used different recipes each time we make it. Emily mixes different recipes together. I kinda did the same. Anyway, I decided to try Pioneer Woman's recipe and it is a winner. It's not thin and soupy, and stays together well. I love the consistency.
Andy loved all the sausage. I like the sausage in it for sure, but next time will try 1/2 pound instead, with 2 pounds ground beef or whatever I got and see if I like it less sausage-y.
Lasagna (Pioneer Woman) My comments are red.
Andy loved all the sausage. I like the sausage in it for sure, but next time will try 1/2 pound instead, with 2 pounds ground beef or whatever I got and see if I like it less sausage-y.
Lasagna (Pioneer Woman) My comments are red.
- 1-1/2 pound Ground Beef
- 1 pound Hot Breakfast Sausage (I used regular, not hot ... I didn't know how hot the "hot" was and I didn't want to risk it being too spicy for the kids. So I just added a few shakes of red pepper flakes into the meat/tomato mixture to simmer)
- 2 cloves Garlic, Minced
- 2 cans (14.5 Ounce) Whole Tomatoes
- 2 cans (6 Ounce) Tomato Paste
- 2 Tablespoons Dried Parsley
- 2 Tablespoons Dried Basil
- 1 teaspoon Salt
- 3 cups Lowfat Cottage Cheese (I prefer cottage cheese over ricotta in lasagna. One reason I really like this dish)
- 2 whole Beaten Eggs
- 1/2 cup Grated (not Shredded) Parmesan Cheese
- 2 Tablespoons Dried Parsley
- 1 teaspoon Salt
- 1 pound Sliced Mozzarella Cheese (I just bought a 1lb chunk of mozz and grated it)
- 1 package (10 Ounce) Lasagna Noodles (You only need 8 noodles for this ... in case you are tempted to boil the whole package like me. You will waste most of it)
- (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)
Preparation Instructions
Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
This filled my 9x13 pan to the brim.
I really loved this recipe, but am wondering if anyone else has a superb recipe that they always use. If you do, please post. Otherwise, I will stick to this one from now on.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.
This filled my 9x13 pan to the brim.
I really loved this recipe, but am wondering if anyone else has a superb recipe that they always use. If you do, please post. Otherwise, I will stick to this one from now on.
Sunday, March 3, 2013
Frosting
Recipe here
That's some good frosting. I never now what recipe to use, so this is gonna be my go to. I think you can definitely half it and be good to go. It makes a lot!
Ingredients
- 4 sticks (1 pound) unsalted butter, softened
- 6 cups sifted confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 pinch of salt
Directions
- Put butter in bowl of an electric mixer. Beat on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium-high; beat until smooth, about 1 minute more.
That's some good frosting. I never now what recipe to use, so this is gonna be my go to. I think you can definitely half it and be good to go. It makes a lot!
Thursday, February 28, 2013
banana ice cream
this is a healthy ice cream substitute, for those who are trying to shed a few extra pounds or want to trick your kids with something healthier than ice cream...and it's almost like a little miracle.
take 3 frozen bananas (or more if you like) and beat the heck out of them in a food processor or a vitamix. It takes about 3 minutes or so and you have a banana that tastes and has the texture of ice cream.
I tried it first in my blender (which I think is a pretty good one) and it didn't work, the bananas got stuck under the blades...try in a blender at your own risk.
I tried it first in my blender (which I think is a pretty good one) and it didn't work, the bananas got stuck under the blades...try in a blender at your own risk.
Tuesday, January 29, 2013
pasta salad
This is just a simple, quick pasta salad.
Bowtie pasta
Green apples, chopped
Cherry tomatoes, halved
Cucumbers, chopped
Mozzarella cheese (I just use string cheese), cut up
Carrots, chopped
Chicken -- I don't add this
Combine all ingredients - however much you want of everything - and mix with rice vinegar (I use seasoned vinegar).
I make this sometimes when I just want something in my fridge to snack on during the week. In fact, maybe I will go make it right now. i LOVE rice vinegar too ... Maybe the original recipe had more of a vinaigrette, I don't know. But I just use straight up rice vinegar on it all. I could drink that stuff. I don't add the chicken b/c I don't like old chicken that's been in the fridge for a couple days ... and this lasts longer than that for me.
Bowtie pasta
Green apples, chopped
Cherry tomatoes, halved
Cucumbers, chopped
Mozzarella cheese (I just use string cheese), cut up
Carrots, chopped
Chicken -- I don't add this
Combine all ingredients - however much you want of everything - and mix with rice vinegar (I use seasoned vinegar).
I make this sometimes when I just want something in my fridge to snack on during the week. In fact, maybe I will go make it right now. i LOVE rice vinegar too ... Maybe the original recipe had more of a vinaigrette, I don't know. But I just use straight up rice vinegar on it all. I could drink that stuff. I don't add the chicken b/c I don't like old chicken that's been in the fridge for a couple days ... and this lasts longer than that for me.
Thursday, January 24, 2013
lettuce wraps
I kinda did a mash up of 2 recipes. this one and this one...
Ingredients:
1lb ground chicken breast (I used 3 boneless skinless breasts, chopped smallish)
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced ( I used way more than this, I love fresh ginger)
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)--I didn't have this, nor did i want to buy it, so I added a sprinkling of red pepper flakes.
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
shredded carrots, shredded cabbage, shredded zucchini
Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
Ingredients:
1lb ground chicken breast (I used 3 boneless skinless breasts, chopped smallish)
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced ( I used way more than this, I love fresh ginger)
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter
1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)--I didn't have this, nor did i want to buy it, so I added a sprinkling of red pepper flakes.
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry
shredded carrots, shredded cabbage, shredded zucchini
Instructions
- Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.
- Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine. I doubled the sauce because I added veggies
- Add green onion and water chestnuts (I left these out, me no likey) into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.
- Sprinkle with chopped peanuts (I left these out too, my peanut butter was chunky and NOT natural), and serve with cold lettuce leaves
- I like wraps with fresh veggies too, so I add a thinly sliced cucumbers and carrots to it along with cilantro.
- I also like to add rice to make it more substatial, and I like to make sauce to dip it in:
Dipping/Drizzling Sauce
4 Tbs soy sauce
4 Tbs rice vinegar
3 Tbs water
2 tsp honey
1-2 tsp finely minced fresh ginger
To prepare dipping sauce, combine all ingredients and whisk to combine.
Thursday, January 17, 2013
homemade granola bars
my kids eat a lot of bars, so I wanted to try these. I loved them. Almost like a rice crispie treat, but a little healthier. I toasted the oats in the oven, and I also added some coconut and chopped almonds (both toasted with the oats). Yum... I doubled it and put them in a 9x13 pan.
*Note: Don’t substitute rolled oats for the quick oats because the granola bars will fall apart. If you only have rolled oats, give them a very quick process in a blender or food processor (don’t pulverize them!). Also, if you want to take these to a new level, toast the oats in the oven (350 degrees for 4-7 minutes) and let cool before using them in the recipe. Amazing.
*Makes 10-12 bars
INGREDIENTS:
4 tablespoons butter
1/4 cup honey
1/4 cup packed light brown sugar
2 cups quick cooking oats
1 cup rice krispies cereal
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
DIRECTIONS:
Lightly coat a 9X11-inch pan with cooking spray and set aside. If you don’t have a pan that size, use a similar sized pan, like a 8X12-inch. This recipe is a bit small for a 9X13-inch pan but if that’s all you have, just pack the granola bar mixture into a smaller portion of the pan – the mixture doesn’t spread so that should work fine.
In a large bowl, stir together the oats and rice krispies. Set aside. In a small saucepan, combine the butter, honey and brown sugar. Cook over medium heat until the butter melts and the mixture comes together, stirring frequently. Cook at a simmer (so the mixture is lightly bubbling) for 2 minutes. Remove from the heat and stir in the vanilla.
Pour the wet mixture over the oats/rice krispies and mix with a wooden spoon until evenly moistened. Press the mixture into the prepared pan, pressing down very firmly. If the mixture isn’t pressed down well enough, the bars will be crumbly once they cool. Sprinkle the mini chocolate chips on top. Press lightly if you want them to stick to the bars. Mine tended to fall off, which was just fine since there were a lot of little fingers ready to eagerly pick them up and eat them anyway. Let the bars cool for at least 2 hours at room temperature. Cut into rectangles. Store well covered at room temperature for 2-3 days.
*Note: Don’t substitute rolled oats for the quick oats because the granola bars will fall apart. If you only have rolled oats, give them a very quick process in a blender or food processor (don’t pulverize them!). Also, if you want to take these to a new level, toast the oats in the oven (350 degrees for 4-7 minutes) and let cool before using them in the recipe. Amazing.
*Makes 10-12 bars
INGREDIENTS:
4 tablespoons butter
1/4 cup honey
1/4 cup packed light brown sugar
2 cups quick cooking oats
1 cup rice krispies cereal
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips
DIRECTIONS:
Lightly coat a 9X11-inch pan with cooking spray and set aside. If you don’t have a pan that size, use a similar sized pan, like a 8X12-inch. This recipe is a bit small for a 9X13-inch pan but if that’s all you have, just pack the granola bar mixture into a smaller portion of the pan – the mixture doesn’t spread so that should work fine.
In a large bowl, stir together the oats and rice krispies. Set aside. In a small saucepan, combine the butter, honey and brown sugar. Cook over medium heat until the butter melts and the mixture comes together, stirring frequently. Cook at a simmer (so the mixture is lightly bubbling) for 2 minutes. Remove from the heat and stir in the vanilla.
Pour the wet mixture over the oats/rice krispies and mix with a wooden spoon until evenly moistened. Press the mixture into the prepared pan, pressing down very firmly. If the mixture isn’t pressed down well enough, the bars will be crumbly once they cool. Sprinkle the mini chocolate chips on top. Press lightly if you want them to stick to the bars. Mine tended to fall off, which was just fine since there were a lot of little fingers ready to eagerly pick them up and eat them anyway. Let the bars cool for at least 2 hours at room temperature. Cut into rectangles. Store well covered at room temperature for 2-3 days.
pasta fagioli
recipe found here
my changes are in red. I liked this soup a lot, similar to minestrone, but pureed beans added a different flavor that we likes. I would like to add some grated zucchini next time I make it, my kids don't like it big.
Pasta Fagioli (Pasta and Beans)
Skinnytaste.com
Servings: 5 • Serving Size: about 2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 254.5 • Fat: 3.4 g • Protein: 10.3 g • Carb: 47.5 g • Fiber: 6.8 g
Ingredients:
Directions:
In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth. I blended the can of tomatoes here, so it was smooth
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese (extra).
my changes are in red. I liked this soup a lot, similar to minestrone, but pureed beans added a different flavor that we likes. I would like to add some grated zucchini next time I make it, my kids don't like it big.
Pasta Fagioli (Pasta and Beans)
Skinnytaste.com
Servings: 5 • Serving Size: about 2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 254.5 • Fat: 3.4 g • Protein: 10.3 g • Carb: 47.5 g • Fiber: 6.8 g
Ingredients:
- 1 tbsp olive oil
- 1/2 onion
- 3 cloves garlic, chopped
- 1 celery stalk, chopped (I added more)
- 1 carrot, finely chopped (I added lots more)
- 1 15 oz can cannellini beans (I used great northern beans)
- 15 oz can tomato sauce or crushed tomatoes
- 1 large bay leaf
- 1 tbsp basil
- 1 tbsp parsley
- 1 tsp oregano
- 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
- 2 cups water
- salt and pepper to taste
- 6 oz dry Ditalini pasta or other small pasta
- grated parmesan cheese for topping (optional)
- I also added a small can of diced tomatoes
- I also added a not pureed can of black beans at the end
Directions:
In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth. I blended the can of tomatoes here, so it was smooth
Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese (extra).
spaghetti sauce, nettie style
We haven't had cable in many years, so I get my food channel fix watching America's Test Kitchen on PBS. This recipe comes from there, but I didn't actually write it down, so it's my memory of what I watched.
1/4 cup onion, grated
2-3 cloves minced garlic
1/2 tsp sugar
1/2 tbsp butter
1 (normal size) can of tomato paste (this is my addition, if you wanted it less thick, don't add it, but I like the flavor)
1 large (28 oz can) crushed tomatoes--this makes all the difference. I usually use Hunts brand, because I like it, and once I used another brand and it didn't taste right.
basil to taste (I add about 2 tsp)
oregano to taste (1/2 tsp)
parsley to taste (1 tsp)
red pepper flakes
salt and pepper to taste
melt butter in pan, add grated onion until it's soft, sprinkle in sugar and cook until golden to kinda carmalize them. Add red pepper flakes (I usually do a pinch) and garlic, careful not to burn. cook until fragrant. add tomato paste and cook it, this kinda caramelizes too and makes it sweeter. don't let it burn. add crushed tomatoes and seasonings. Let cook for 20 or so minutes.
1/4 cup onion, grated
2-3 cloves minced garlic
1/2 tsp sugar
1/2 tbsp butter
1 (normal size) can of tomato paste (this is my addition, if you wanted it less thick, don't add it, but I like the flavor)
1 large (28 oz can) crushed tomatoes--this makes all the difference. I usually use Hunts brand, because I like it, and once I used another brand and it didn't taste right.
basil to taste (I add about 2 tsp)
oregano to taste (1/2 tsp)
parsley to taste (1 tsp)
red pepper flakes
salt and pepper to taste
melt butter in pan, add grated onion until it's soft, sprinkle in sugar and cook until golden to kinda carmalize them. Add red pepper flakes (I usually do a pinch) and garlic, careful not to burn. cook until fragrant. add tomato paste and cook it, this kinda caramelizes too and makes it sweeter. don't let it burn. add crushed tomatoes and seasonings. Let cook for 20 or so minutes.
Friday, December 28, 2012
Water Chestnut Dip
Does everyone already have this dip from your mom? I am just copying and pasting, so I'm adding it.
1 C sour cream
1 C Mayo
2 tsp beef boullion
½ tsp worchestershire sauce
¼ tsp garlic powder
2 T green onion
1 can water chestnuts chopped
1 C sour cream
1 C Mayo
2 tsp beef boullion
½ tsp worchestershire sauce
¼ tsp garlic powder
2 T green onion
1 can water chestnuts chopped
Hamburger Hot Pot
I don't know if this qualifies to be on here, but my kids love it, it's pretty basic meat and potatoes.
1 1/2 lb ground beef
6 med. Potoes, peeled and sliced
¼ tsp garlic powder
3 med onions sliced
1 tsp salt
1 can mushroom soup
¼ tsp pepper
½ cup water
(I add a layer of carrots and sometimes some mushrooms)
Brown ground beef and add seasonings to the meat. Stir together soup and the liquid you are using. In crock pot layer 1/2 potatoes, 1/2 carrots, 1/2 onions, all of the beef, potatoes, carrots, onions, then liquid.
I usually add milk instead of water and a little sour cream. I also sprinkle on paprika and seasoning salt. Cook on high for 2-3 hours or on low 6ish maybe. My crock pot cooks really hot, so yours might take longer.
1 1/2 lb ground beef
6 med. Potoes, peeled and sliced
¼ tsp garlic powder
3 med onions sliced
1 tsp salt
1 can mushroom soup
¼ tsp pepper
½ cup water
(I add a layer of carrots and sometimes some mushrooms)
Brown ground beef and add seasonings to the meat. Stir together soup and the liquid you are using. In crock pot layer 1/2 potatoes, 1/2 carrots, 1/2 onions, all of the beef, potatoes, carrots, onions, then liquid.
I usually add milk instead of water and a little sour cream. I also sprinkle on paprika and seasoning salt. Cook on high for 2-3 hours or on low 6ish maybe. My crock pot cooks really hot, so yours might take longer.
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