yummy!
from my friend Anji's blog
morning glory muffins
Thursday, September 30, 2010
Wednesday, September 29, 2010
slow cooker tamale pie
from crockpot 365
slowcooker tamale pie
I made it with ground turkey and I was pleasantly surprised by this recipe. It wasnt very spicy, my husband added hot sauce. I followed a different recipe for the cornbread topping which i will post later.
slowcooker tamale pie
I made it with ground turkey and I was pleasantly surprised by this recipe. It wasnt very spicy, my husband added hot sauce. I followed a different recipe for the cornbread topping which i will post later.
Sunday, September 26, 2010
Saturday, September 25, 2010
chicken fried rice
from meals for a month
serves 4
1.5 cups long grain white rice
2.5 cups water
1 onion chopped
1 cup frozen soybeans
2 cups cubed chicken breasts (I actually boiled a whole chicken, deboned and used it)
3 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon sesame oil
3 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1. Combine rice and water in heavy saucepan. Bring to boil over high heat. Reduce heat to low, cover pan, and cook rice until almost tender but still firm in the center, about 15 minutes. Gently fluff rice with fork.
2. Combine rice with chopped onion, frozen soybeans and cooked cubed chicken.
3. Stirfry the rice mixture in olive oil until hot. Beat eggs and add to skillet. Cook eggs until set but still moist. Add soy sauce and sesame oil and serve.
**NOTE-next time I make this, I might add a cup or so of frozen peas & carrots/mixed vegetables or some sort of additional veggies...we like more veggies in our fried rice than this gave us.
to share and store
12 servings (or 3 frozen batches)
4.5 cups long grain white rice
7.5 cups water
3 onion chopped
3 cup frozen soybeans
6 cups cubed chicken breasts (I actually boiled a whole chicken, deboned and used it)
6 tablespoons olive oil
6 tablespoons soy sauce
3 teaspoon sesame oil
9 eggs
1 1/2 teaspoon salt
3/8 teaspoon pepper
1. Combine rice and water in heavy saucepan. Bring to boil over high heat. Reduce heat to low, cover pan, and cook rice until almost tender but still firm in the center, about 15 minutes. Gently fluff rice with fork. Spread rice into a thin layer on foil-lined cookie sheet and refrigerate until very cold.
2. Combine rice with chopped onion, frozen soybeans and cooked cubed chicken. Package in zipper-lock bag, label and freeze.
3. Mark olive oil, soy sauce, and sesame oil as reserved ingredients and store in your pantry. Mark eggs as reserved in refrigerator. (I guess since the authors intend for these recipes to be used within a month so it is ok to go ahead and buy the eggs...I keep these recipes for longer than a month....so it might not be a good idea to have eggs hang around for TOO long!)
4. To thaw and coo: let rice mixture thaw overnight in refrigerator. Heat olive oil in large skillet or wok. Stir fry rice mixture in oil until thoroughly heated. Push rice mixture to one side of wok and pour in beaten eggs. Stir fry until eggs are set but still moist. Gently stir the set eggs into rice/chicken mixture. Season with soy sauce, sesame oil, salt and pepper and serve immediately.
**NOTE-next time I make this, I might add a cup or so of frozen peas & carrots/mixed vegetables or some sort of additional veggies...we like more veggies in our fried rice than this gave us
serves 4
1.5 cups long grain white rice
2.5 cups water
1 onion chopped
1 cup frozen soybeans
2 cups cubed chicken breasts (I actually boiled a whole chicken, deboned and used it)
3 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon sesame oil
3 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1. Combine rice and water in heavy saucepan. Bring to boil over high heat. Reduce heat to low, cover pan, and cook rice until almost tender but still firm in the center, about 15 minutes. Gently fluff rice with fork.
2. Combine rice with chopped onion, frozen soybeans and cooked cubed chicken.
3. Stirfry the rice mixture in olive oil until hot. Beat eggs and add to skillet. Cook eggs until set but still moist. Add soy sauce and sesame oil and serve.
**NOTE-next time I make this, I might add a cup or so of frozen peas & carrots/mixed vegetables or some sort of additional veggies...we like more veggies in our fried rice than this gave us.
to share and store
12 servings (or 3 frozen batches)
4.5 cups long grain white rice
7.5 cups water
3 onion chopped
3 cup frozen soybeans
6 cups cubed chicken breasts (I actually boiled a whole chicken, deboned and used it)
6 tablespoons olive oil
6 tablespoons soy sauce
3 teaspoon sesame oil
9 eggs
1 1/2 teaspoon salt
3/8 teaspoon pepper
1. Combine rice and water in heavy saucepan. Bring to boil over high heat. Reduce heat to low, cover pan, and cook rice until almost tender but still firm in the center, about 15 minutes. Gently fluff rice with fork. Spread rice into a thin layer on foil-lined cookie sheet and refrigerate until very cold.
2. Combine rice with chopped onion, frozen soybeans and cooked cubed chicken. Package in zipper-lock bag, label and freeze.
3. Mark olive oil, soy sauce, and sesame oil as reserved ingredients and store in your pantry. Mark eggs as reserved in refrigerator. (I guess since the authors intend for these recipes to be used within a month so it is ok to go ahead and buy the eggs...I keep these recipes for longer than a month....so it might not be a good idea to have eggs hang around for TOO long!)
4. To thaw and coo: let rice mixture thaw overnight in refrigerator. Heat olive oil in large skillet or wok. Stir fry rice mixture in oil until thoroughly heated. Push rice mixture to one side of wok and pour in beaten eggs. Stir fry until eggs are set but still moist. Gently stir the set eggs into rice/chicken mixture. Season with soy sauce, sesame oil, salt and pepper and serve immediately.
**NOTE-next time I make this, I might add a cup or so of frozen peas & carrots/mixed vegetables or some sort of additional veggies...we like more veggies in our fried rice than this gave us
Wednesday, September 22, 2010
Sunday, September 19, 2010
whole wheat sourdough bread
I've finally gotten brave enough to make my friend Jena's sourdough bread. Oh my goodness, it is SO good and SO easy....seriously....EASY! The hardest part is just thinking ahead enough to think about timing and making sure that I wont need to get up in the middle of the night to knead or bake the bread. I have had pretty good luck with letting the dough rise for as long a time as possible. I've been making this bread at least once a week...it makes DELICIOUS french toast and sandwiches! YUM!
I decided last week to attempt to make it with whole wheat flour.
When it says to use 6 cups bread flour I substituted 3 cups all purpose flour and 3 cups whole wheat flour. (I felt the bread may have been a bit crumbly, so next time I will try 3 cups bread flour with 3 cups whole wheat.) It did not rise very quickly, in hindsight I think it would need to rise longer. I also followed a helpful hint I had heard about letting the dough "proof" in a warm oven to help it to rise....start an oven preheating to 400 degrees...but only let it preheat for 1 minute. then put the loaf pans full of dough in and let them rise.
Instead ofdividing the risen dough into 3 loaves, I think I would only do 2 next time. This version of the break tastes a lot like a wheat bread my mom likes to get from Great Harvest. VERY YUMMY! I might just start alternating the different versions of this sourdough bread recipe.
I decided last week to attempt to make it with whole wheat flour.
When it says to use 6 cups bread flour I substituted 3 cups all purpose flour and 3 cups whole wheat flour. (I felt the bread may have been a bit crumbly, so next time I will try 3 cups bread flour with 3 cups whole wheat.) It did not rise very quickly, in hindsight I think it would need to rise longer. I also followed a helpful hint I had heard about letting the dough "proof" in a warm oven to help it to rise....start an oven preheating to 400 degrees...but only let it preheat for 1 minute. then put the loaf pans full of dough in and let them rise.
Instead ofdividing the risen dough into 3 loaves, I think I would only do 2 next time. This version of the break tastes a lot like a wheat bread my mom likes to get from Great Harvest. VERY YUMMY! I might just start alternating the different versions of this sourdough bread recipe.
coconut red beans and rice
coconut red beans and rice
I was really looking forward to this, and followed the recipe as closely as I could...and it didnt turn out very good. The beans were not very well cooked, pretty crunchy, and the rice just turned into a solid cement block. If I ever try this again I think I would either use canned beans (she suggests light red kidney beans) or fully cooking the beans before putting them into the slow cooker...and then NOT cooking the rice as long. The flavor was pretty good...so I would like to give it another chance.
I was really looking forward to this, and followed the recipe as closely as I could...and it didnt turn out very good. The beans were not very well cooked, pretty crunchy, and the rice just turned into a solid cement block. If I ever try this again I think I would either use canned beans (she suggests light red kidney beans) or fully cooking the beans before putting them into the slow cooker...and then NOT cooking the rice as long. The flavor was pretty good...so I would like to give it another chance.
pesto spinach slow cooker lasagna
I was planning to make a different slow cooker lasagna recipe, but when I went to the website, this was the recipe of the day:
pesto spinach lasagna
which was perfect because I a)wasnt in the mood to defrost and cook a pound of ground beef b)I had 2 bags of baby spinach that were about to go bad and c)I have quite a bit of homemade pesto and homemade pasta sauce in the freezer...also it was a great recipe that Jack was able to help with.
it was pretty good, although I might have used a bit too much pesto...it was a bit strong.
pesto spinach lasagna
which was perfect because I a)wasnt in the mood to defrost and cook a pound of ground beef b)I had 2 bags of baby spinach that were about to go bad and c)I have quite a bit of homemade pesto and homemade pasta sauce in the freezer...also it was a great recipe that Jack was able to help with.
it was pretty good, although I might have used a bit too much pesto...it was a bit strong.
Friday, September 10, 2010
Ham and Cheese quiche
2 pie crusts
2 cups diced fully cooked ham
2 cups shredded sharp cheddar cheese
2 tsp dried minced onion
5-6 eggs (original recipe calls for 4...but the quiche fell apart)
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon pepper
1. line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes. Remove foil; bake 5 minutes longer.
2.Layer cheese, ham and onions in the 2 shells (1 cup each cheese and ham, 1 tsp each onion). In a bowl whisk eggs, cram salt and pepper (in hindsight I feel the ham and cheese added plenty of salt...leave out the extra salt). Pour egg mixture into shells.
3. Cover and freeze one quiche for up to 3 months. Cover edges of the remaining quiche with foil. Bake at 400 degrees for 40 minutes or until a knife inserted near the center comes clean. Let stand for 5-10 mintues before cutting.
4. To use frozen quicke: completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed.
2 cups diced fully cooked ham
2 cups shredded sharp cheddar cheese
2 tsp dried minced onion
5-6 eggs (original recipe calls for 4...but the quiche fell apart)
2 cups half and half
1/2 teaspoon salt
1/4 teaspoon pepper
1. line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 400 degrees for 5 minutes. Remove foil; bake 5 minutes longer.
2.Layer cheese, ham and onions in the 2 shells (1 cup each cheese and ham, 1 tsp each onion). In a bowl whisk eggs, cram salt and pepper (in hindsight I feel the ham and cheese added plenty of salt...leave out the extra salt). Pour egg mixture into shells.
3. Cover and freeze one quiche for up to 3 months. Cover edges of the remaining quiche with foil. Bake at 400 degrees for 40 minutes or until a knife inserted near the center comes clean. Let stand for 5-10 mintues before cutting.
4. To use frozen quicke: completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed.
Beef Pasties
2 cups cubed cooked roast beef
1.5 cup diced cooked potatoes
1 cup beef gravy
1/2 cup diced carrots
1/2 cup cooked onion
1 tablespoon chopped fresh parsly
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8-1/4 teaspoon pepper
2 refrigerated pie crusts
half and half cream
1. In a large bowl combine the first nine ingredients and set aside. On a lightly floured surface, take each pie crust and cut them in half so you have 4 pieces total. mound 1 cup filling on each piece, mousten edges and fold dough over filling and press edges together and use a fork to seal. You should end up with 4 separate pasties.
2. Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut slits in top of each, brush with cream. Bake at 450 degrees for 20-25 minutes or until golden brown.
1.5 cup diced cooked potatoes
1 cup beef gravy
1/2 cup diced carrots
1/2 cup cooked onion
1 tablespoon chopped fresh parsly
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/8-1/4 teaspoon pepper
2 refrigerated pie crusts
half and half cream
1. In a large bowl combine the first nine ingredients and set aside. On a lightly floured surface, take each pie crust and cut them in half so you have 4 pieces total. mound 1 cup filling on each piece, mousten edges and fold dough over filling and press edges together and use a fork to seal. You should end up with 4 separate pasties.
2. Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut slits in top of each, brush with cream. Bake at 450 degrees for 20-25 minutes or until golden brown.
Sweet Mustard Roast
from crockpot365
sweet mustard Roast Beef
the 2nd pot roast I ever tried....not bad but next time I would make a few changes:
the recipe doesnt call for any veggies, but I added potatoes, onion and carrots to the crockpot. after that I was worried that there wasnt enough liquid to cook all those veggies so I added about a cup of water....I think that move diluted the flavor so in hindsight I think next time I might try to double the molasses, mustard, and vinegar....maybe even try using the suggested apple cider vinegar and then add less water. I also used the leftover cooking liquid to make gravy. Enjoy!
sweet mustard Roast Beef
the 2nd pot roast I ever tried....not bad but next time I would make a few changes:
the recipe doesnt call for any veggies, but I added potatoes, onion and carrots to the crockpot. after that I was worried that there wasnt enough liquid to cook all those veggies so I added about a cup of water....I think that move diluted the flavor so in hindsight I think next time I might try to double the molasses, mustard, and vinegar....maybe even try using the suggested apple cider vinegar and then add less water. I also used the leftover cooking liquid to make gravy. Enjoy!
Wednesday, September 8, 2010
Sausage Egg and Cheese Muffins
these arent your traditional breakfast muffins....they are made with sausage and eggs and biscuits! YUM! I had these at church a few months ago and hadnt seen an actual recipe, until I saw it on Jena's blog! I already have the ingredients (although we arent huge sausage fans, so I will try it with bacon instead) I cant wait to make them!
try this!
Sausage Egg and Cheese Muffins
try this!
Sausage Egg and Cheese Muffins
Breakfast Butter Balls
from my Friend Jena's blog....
I've had such good luck with her sourdough recipe, that I'm planning to try a few more of her recipes!
try this!
breakfast butter balls
I've had such good luck with her sourdough recipe, that I'm planning to try a few more of her recipes!
try this!
breakfast butter balls
Friday, September 3, 2010
Subscribe to:
Posts (Atom)
