Beans and rice yes, but definitely not Brazilian style. Found this again while looking through my recipes. I can not believe I forgot about it!
2 c Uncle Ben's Chicken and Herb Rice
1 tbs olive oil
1/2 c diced onion
1.2 c diced green bell pepper
4 cloves garlic, minced
15 oz can of black beans, rinsed and drained
1 tbs fresh lime juice
In medium saucepan, heat oil until hot. Saute onion, bell pepper and garlic 1 minute. Add rice and cook according to package directions. When rice has finished cooking, stir in beans and lime juice.
Friday, February 22, 2008
Thursday, February 21, 2008
Yummy Fish
Sorry, no recipe today. I do have a recommendation for those of you that live around a Fareway. We had the breaded tilapia again tonight and as always it was wonderful. Breaded is too boring of a name for this. It has a ton of flavor, and none of it fishy.
Wednesday, February 20, 2008
Lemon & Rice Soup
My heart goes out today to a sick little guy. I have never been a big fan of chicken noodle soup, although it is reputed to work. So this is the version that I make for my sick little guys.
14 oz can chicken broth
1/2 c cooked rice
juice of 1 lemon
1 egg
In a medium sauce-pan, bring broth to a boil over medium-high heat. Stir in rice and lemon juice. Crack the egg into a measuring cup or small bowl.
While whisking the egg, slowly add about 1/2 cup of hot broth. Gently stir the egg mixture back into saucepan creating thin cooked ribbons of egg throughout the broth.
14 oz can chicken broth
1/2 c cooked rice
juice of 1 lemon
1 egg
In a medium sauce-pan, bring broth to a boil over medium-high heat. Stir in rice and lemon juice. Crack the egg into a measuring cup or small bowl.
While whisking the egg, slowly add about 1/2 cup of hot broth. Gently stir the egg mixture back into saucepan creating thin cooked ribbons of egg throughout the broth.
Tuesday, February 19, 2008
Whole Wheat Pumpkin Bread
We eat a lot of pumpkin at our house. This started when Caeden was little and in that stage that he wanted to feed himself, but was not yet proficient at it. He loved yogurt, so I stirred in some canned pumpkin to thicken it up a bit. The rest has been history...
It is also an easy way to sneak some vegetables in the boys.
1 c whole wheat flour
1 c sugar
2/3 c all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp of ground cloves
1 c canned pumpkin
1/2 c egg substitute, or 2 large eggs
1/3 c water
1/4 c oil
In a bowl, combine the first eight ingredients. In another bowl, combine the pumpkin, eggs, water and oil; mix well. Stir into dry ingredients just until moistened.
Spoon into a loaf pan that has been coated with non-stick spray. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to wire rack.
It is also an easy way to sneak some vegetables in the boys.
1 c whole wheat flour
1 c sugar
2/3 c all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp of ground cloves
1 c canned pumpkin
1/2 c egg substitute, or 2 large eggs
1/3 c water
1/4 c oil
In a bowl, combine the first eight ingredients. In another bowl, combine the pumpkin, eggs, water and oil; mix well. Stir into dry ingredients just until moistened.
Spoon into a loaf pan that has been coated with non-stick spray. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to wire rack.
Monday, February 18, 2008
Gooey Angel Food Cake
File this one under, never would have thunk it. Kiwi and carmel are a really good combination. Being the tropical fruit buying godess that I am, I bought a mango that was not ripe, so we just used kiwi.
Use as a topper to a premade cake or a mix. Here goes....
Caramel Sauce:
1 c sugar
1/4 c water
1/4 tsp fresh lemon juice
1 tbs butter
1/4 evaporated low-fat milk
1/2 tsp vanilla extract
1/8 tsp salt
2 c chopped fresh fruit such as mango, berries, or kiwi
To make sauce: Combine sugar and 1/4 c water in a medium saucepan over medium-high heat. Stirring to dissolve the sugar. Add the lemon juice, and bring to a boil. Cook, without stirring, about 5 minutes, until syrup turns golden. (Be careful not to let it burn.)
Remove syrup from heat. Using a wooden spoon, stir in the butter until melted. Pour milk into a small microwave-safe bowl. Microwave on High 30 sec. Gradually stir milk into caramel until blended. (Caramel will begin to harden.)
Return caramel to medium-high heat, and cook, stirring often, 1 minute, until hardened caramel has dissolved. Remove from heat, and stir in vanilla and salt (makes about 3/4 cup sauce).
Top cake slices with fruit, and drizzle with warm sauce.
Use as a topper to a premade cake or a mix. Here goes....
Caramel Sauce:
1 c sugar
1/4 c water
1/4 tsp fresh lemon juice
1 tbs butter
1/4 evaporated low-fat milk
1/2 tsp vanilla extract
1/8 tsp salt
2 c chopped fresh fruit such as mango, berries, or kiwi
To make sauce: Combine sugar and 1/4 c water in a medium saucepan over medium-high heat. Stirring to dissolve the sugar. Add the lemon juice, and bring to a boil. Cook, without stirring, about 5 minutes, until syrup turns golden. (Be careful not to let it burn.)
Remove syrup from heat. Using a wooden spoon, stir in the butter until melted. Pour milk into a small microwave-safe bowl. Microwave on High 30 sec. Gradually stir milk into caramel until blended. (Caramel will begin to harden.)
Return caramel to medium-high heat, and cook, stirring often, 1 minute, until hardened caramel has dissolved. Remove from heat, and stir in vanilla and salt (makes about 3/4 cup sauce).
Top cake slices with fruit, and drizzle with warm sauce.
Friday, February 15, 2008
Cantaloup Salad
I decided to add this here after watching Camlyn slobbering it down, the emphasis on slobbering. I don't believe there is any need for measuring on this one.
1 whole cantaloup, cut in half and deseeded
dried cranberries
granola
Use a melon baller or cut cantaloup into small pieces. Top with cranberries and granola, yum.
1 whole cantaloup, cut in half and deseeded
dried cranberries
granola
Use a melon baller or cut cantaloup into small pieces. Top with cranberries and granola, yum.
A few of my favorite things
KitchenAid Stand Mixer - Women need power tools too!
J.A. Henckels Knives - Chop, Chop Thank goodness for wedding presents!
Pampered Chef garlic press- fresh garlic fast with no yucky smelling hands
Orka Glove - Fun for the cook, and the kids!
Parmesan Butter Dips
This is a wonderful bread when you are short on time.
2 1/4 c all-purpose flour
2 tb sugar
3 tsp baking powder
1 tsp salt
1 c milk
1/2 c butter, melted
1/4 c parmesan cheese
In a bowl, combine the first four ingredients. Stir in milk just until moistened. Turn onto a floured surface; divide into 18 pieces. Roll each into a 5 in rope.
Pour butter into a shallow pan. Dip ropes in butter. Place 2 in apart on greased baking sheets. Sprinkle with cheese. Bake at 400 degrees for 12-15 minutes or until golden brown. Serve warm.
2 1/4 c all-purpose flour
2 tb sugar
3 tsp baking powder
1 tsp salt
1 c milk
1/2 c butter, melted
1/4 c parmesan cheese
In a bowl, combine the first four ingredients. Stir in milk just until moistened. Turn onto a floured surface; divide into 18 pieces. Roll each into a 5 in rope.
Pour butter into a shallow pan. Dip ropes in butter. Place 2 in apart on greased baking sheets. Sprinkle with cheese. Bake at 400 degrees for 12-15 minutes or until golden brown. Serve warm.
Thursday, February 14, 2008
Sausage and Canneloni Soup
This is one of my own recipes, so it will be a little loosey-goosey. Every now and then to help with the budget I go on a grocery store strike. I cook with what I can find in the freezer and pantry. Some of the meals that we have had when we thought there was nothing around have been amazing. This recipe came about during one of those strikes.
1 lb of sausage
1 clove of garlic, pressed or minced
1 tsp, or so, italian seasoning
can of tomato sauce
small soup pasta such as stars or alphabet, hint look in the Mexican section
can of canneloni beans, white beans, drain and rinse
Brown the sausage in a large saucepan. Add the garlic when sausage is about done. Add italian seasoning and can of tomato sauce. Add the pasta and enough water to allow the pasta to cook. You will need to stir occassionally because the pasta tends to stick to the pan. When the pasta is tender add the beans and cook until warmed through.
1 lb of sausage
1 clove of garlic, pressed or minced
1 tsp, or so, italian seasoning
can of tomato sauce
small soup pasta such as stars or alphabet, hint look in the Mexican section
can of canneloni beans, white beans, drain and rinse
Brown the sausage in a large saucepan. Add the garlic when sausage is about done. Add italian seasoning and can of tomato sauce. Add the pasta and enough water to allow the pasta to cook. You will need to stir occassionally because the pasta tends to stick to the pan. When the pasta is tender add the beans and cook until warmed through.
Wednesday, February 13, 2008
Carrot Fries
I never have any leftovers when I make these. Today both Camlyn and Alison were grabbing handfuls and stuffing their mouths!
Preheat oven to 400 degrees. Peel and cut 16 medium carrots into sticks. In a bowl, toss with 2 tbs of olive oil. Spread carrot sticks in a single layer on a baking sheet. Sprinkle with salt. Bake until fries begin to turn crisp, 20-25 minutes. Serve warm.
Preheat oven to 400 degrees. Peel and cut 16 medium carrots into sticks. In a bowl, toss with 2 tbs of olive oil. Spread carrot sticks in a single layer on a baking sheet. Sprinkle with salt. Bake until fries begin to turn crisp, 20-25 minutes. Serve warm.
Tuesday, February 12, 2008
Enchiladas with Turkey and Tomato Sauce
This vegetable heavy enchilada is simple, but very good. I would reccommend finely chopping the vegetables instead of dicing them. This will make them go over better for the toddler set. I keep wondering what cumin would be like added to this....
Sauce
2 tbs olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
1 2/3 cups tomato sauce
1 tsp fresh oregano
salt to taste
Filling
1 tbs olive oil
1 garlic clove, peeled and crushed
1 red onion, peeled and chopped
1 red pepper, deseeded and diced
1 small zucchini, diced
3/4 pound ground turkey
8 flour tortillas
1 1/2 cups grated cheddar cheese
To make the sauce, heat the olive oil in a medium saucepan and saute the onion and garlic for 5 minutes until softened. Stir in the tomato sauce and oregano, then season with salt and pepper. Cover and leave to simmer for 10 minutes.
For the turkey filling, heat the olive oil in a large frying pan or wok and stir in the garlic, onion, pepper, and zucchini. Cook for 5 minutes, then add the turkey, stirring occasionally. Season with salt and pepper. After 7-8 minutes, the turkey should be completely cooked through. Stir in half the cheese until melted.
Divide the mixture between the tortillas and roll up each one to form a cigar shape. Place the rolled tortillas in an ovenproof dish and cover with tomato sauce. Sprinkle with the remaining cheese. Bake in a 350 degree oven for 15-20 minutes until golden.
Sauce
2 tbs olive oil
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
1 2/3 cups tomato sauce
1 tsp fresh oregano
salt to taste
Filling
1 tbs olive oil
1 garlic clove, peeled and crushed
1 red onion, peeled and chopped
1 red pepper, deseeded and diced
1 small zucchini, diced
3/4 pound ground turkey
8 flour tortillas
1 1/2 cups grated cheddar cheese
To make the sauce, heat the olive oil in a medium saucepan and saute the onion and garlic for 5 minutes until softened. Stir in the tomato sauce and oregano, then season with salt and pepper. Cover and leave to simmer for 10 minutes.
For the turkey filling, heat the olive oil in a large frying pan or wok and stir in the garlic, onion, pepper, and zucchini. Cook for 5 minutes, then add the turkey, stirring occasionally. Season with salt and pepper. After 7-8 minutes, the turkey should be completely cooked through. Stir in half the cheese until melted.
Divide the mixture between the tortillas and roll up each one to form a cigar shape. Place the rolled tortillas in an ovenproof dish and cover with tomato sauce. Sprinkle with the remaining cheese. Bake in a 350 degree oven for 15-20 minutes until golden.
Mexican Rice
This recipe has been a big hit at our house. We have it as a side dish often.
1 tbs olive oil
1/2 small onion, finely chopped
1 c rice
1 1/2 c chicken broth
3 tbs tomato paste
In medium saucepan, heat oil over medium-high heat. Add the onion and cook, stirring occassionally for 3 minutes or until transparent. Stir in rice and cook stirring frequently until grains are coated and slightly transparent on the edges.
Stir in broth and tomato paste until well blended. Bring to a boil over high heat. Continue boiling for 5 minutes. Reduce heat to low, cover and simmer for 10 minutes or until liquid is absorbed.
1 tbs olive oil
1/2 small onion, finely chopped
1 c rice
1 1/2 c chicken broth
3 tbs tomato paste
In medium saucepan, heat oil over medium-high heat. Add the onion and cook, stirring occassionally for 3 minutes or until transparent. Stir in rice and cook stirring frequently until grains are coated and slightly transparent on the edges.
Stir in broth and tomato paste until well blended. Bring to a boil over high heat. Continue boiling for 5 minutes. Reduce heat to low, cover and simmer for 10 minutes or until liquid is absorbed.
Monday, February 4, 2008
Thai Vegetable & Noodle Soup
Courtesy of Kathy. Yumm! Don't let the name fool you, this is good. I served this for Anita and JoAnn and Patty and got rave reviews.
2 tbs peanut oil
1 onion, sliced
2 garlic cloves, chopped finely
1 large carrot, cut into thin sticks
1 zucchini, cut into thin sticks
4 oz broccoli, cut into florets
4 cups vegetable stock
1 3/4 coconut milk
3-4 tbs Thai soy sauce
2 tbs red curry paste
2 oz wide rice noodles
4 oz soy bean sprouts
4 tbs chopped fresh cilantro
Heat the oil in a wok or large skillet and stir-fry the onion and garlic for 2-3 minutes, until just tender. Pour in the stock and coconut milk and bring to a boil. Add the soy sauce, curry paste, and noodles, and let simmer for 2-3 minutes, until the noodles have swelled. Stir in the bean sprouts and cilantro and serve immediately.
2 tbs peanut oil
1 onion, sliced
2 garlic cloves, chopped finely
1 large carrot, cut into thin sticks
1 zucchini, cut into thin sticks
4 oz broccoli, cut into florets
4 cups vegetable stock
1 3/4 coconut milk
3-4 tbs Thai soy sauce
2 tbs red curry paste
2 oz wide rice noodles
4 oz soy bean sprouts
4 tbs chopped fresh cilantro
Heat the oil in a wok or large skillet and stir-fry the onion and garlic for 2-3 minutes, until just tender. Pour in the stock and coconut milk and bring to a boil. Add the soy sauce, curry paste, and noodles, and let simmer for 2-3 minutes, until the noodles have swelled. Stir in the bean sprouts and cilantro and serve immediately.
Subscribe to:
Posts (Atom)
