from my friend Rachel
Chicken Tacos from Skinny Crockpot
3 lbs of chicken
3 pkg of taco seasoning (I make my own... see below)
1 can of corn (I use frozen corn or leave it out)
1 quart of homemade salsa (could also buy)
If I'm using chicken with bones, I put the chicken and cover with the taco seasoning mixed with 1/3 cup of water in the crockpot on low for 4 hours. Then, I pull the chicken off the bone, discard the bones, and put the chicken back in with the salsa and corn and cook for another 2-4 hours on low. If you're using boneless chicken, you can probably just throw it all in at the same time. Shred chicken a bit and put the mixture in tortillas.
Taco Seasoning:
2 T Chili Powder (I use way less (1.5 tsp) because Chinese chili powder is strong... not sure about American)
2 T Flour
2 tsp cumin
2 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder (I leave this out because you can't get it here)
1/2 tsp cayenne pepper (can't this either, so I leave it out)
I usually just use 1.5 - 2 pounds of chicken and half the amount of salsa and we can still eat it for two dinners.
Tuesday, December 20, 2011
duchess potatoes
from pioneer woman
these look a bit more involved that I'm willing to do in the near future, but still look like fun!
duchess potatoes
these look a bit more involved that I'm willing to do in the near future, but still look like fun!
duchess potatoes
Tuesday, December 13, 2011
Monday, December 5, 2011
gingersnap cherry cheesecake
made this sometime last year, cant figure out why its not on the blog!
from real simple
gingersnap cherry cheesecake
a few notes: when I made this a few times in 2010 I seem to remember it turning out great! when I made it last night (TWICE) it turned out terrible. I have been wondering for a while if the temp or heating elements in my oven are a little off, so that MIGHT have contributed to a bit of the issue, but in order to get it to set in the end, instead of putting it back into the oven for 3-5 minutes, it was more like 30 or more, and then the consistency was nasty...and I've never had a time issue like that with baked goods before. I agree that during the first phase of baking increasing the baking time to 45-50 minutes worked like a charm for it to set, but when I added the last layer of sour cream mixture, everything became a disaster. I dont know if part of the reason was that I used plain yogurt instead of sour cream since I didnt have enough (but EVERYTHING I read says it can be subbed with no issues) but I will have to think long and hard before trying this recipe again! It was frustrating and expensive to have to throw out the 1st cheesecake altogether because of setting problems and embarrassing to bring such a nasty cheesecake to the party. grrrr!
from real simple
gingersnap cherry cheesecake
a few notes: when I made this a few times in 2010 I seem to remember it turning out great! when I made it last night (TWICE) it turned out terrible. I have been wondering for a while if the temp or heating elements in my oven are a little off, so that MIGHT have contributed to a bit of the issue, but in order to get it to set in the end, instead of putting it back into the oven for 3-5 minutes, it was more like 30 or more, and then the consistency was nasty...and I've never had a time issue like that with baked goods before. I agree that during the first phase of baking increasing the baking time to 45-50 minutes worked like a charm for it to set, but when I added the last layer of sour cream mixture, everything became a disaster. I dont know if part of the reason was that I used plain yogurt instead of sour cream since I didnt have enough (but EVERYTHING I read says it can be subbed with no issues) but I will have to think long and hard before trying this recipe again! It was frustrating and expensive to have to throw out the 1st cheesecake altogether because of setting problems and embarrassing to bring such a nasty cheesecake to the party. grrrr!
Wednesday, November 23, 2011
Real Simple's favorite marinades
garlic rosemary marinade
1/2 cup red wine vinegar
2 tbsp olive oil
2 tbsp chopped fresh rosemary
2tbsp chopped fresh oregano
4 chopped garlic cloves
1 bay leaf
1 tsp kosher salt
1/2 tsp black pepper
balsamic soy marinade
1/2 cup balsamic vinegar
1/4 cup soy sauce
2 tbsp honey
4 chopped scallions
1/2 tsp crushed red pepper
in a shallow bowl combine all the ingredients
place the steak and the marinade in a shallow bowl and let sit for 30 minutes or up to overnight in the refrigerator. each is for 4 servings (about 1.5 to 2 pounds of steak)
1/2 cup red wine vinegar
2 tbsp olive oil
2 tbsp chopped fresh rosemary
2tbsp chopped fresh oregano
4 chopped garlic cloves
1 bay leaf
1 tsp kosher salt
1/2 tsp black pepper
balsamic soy marinade
1/2 cup balsamic vinegar
1/4 cup soy sauce
2 tbsp honey
4 chopped scallions
1/2 tsp crushed red pepper
in a shallow bowl combine all the ingredients
place the steak and the marinade in a shallow bowl and let sit for 30 minutes or up to overnight in the refrigerator. each is for 4 servings (about 1.5 to 2 pounds of steak)
Real Simple's Favorite Steak Rubs
all purpose steak rub
2 tsp paprika
2tsp ground coriander
1 tsp dill seed
1 minced garlic clove
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1 tsp kosher salt
1/2 tsp black pepper
lemon, thyme, pepper rub
t tbsp finely grated lemon zest
1 tbsp dried thyme
2 tsp kosher salt
1 tbsp black pepper
in a small bowl combine all the ingredients
press gently to help it adhere. apply just before cooking. each of these rubs is for 4 servings (about 1 1/2 ro 2 pounds of steak
2 tsp paprika
2tsp ground coriander
1 tsp dill seed
1 minced garlic clove
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1 tsp kosher salt
1/2 tsp black pepper
lemon, thyme, pepper rub
t tbsp finely grated lemon zest
1 tbsp dried thyme
2 tsp kosher salt
1 tbsp black pepper
in a small bowl combine all the ingredients
press gently to help it adhere. apply just before cooking. each of these rubs is for 4 servings (about 1 1/2 ro 2 pounds of steak
hummus
I have been looking for a while for a recipe for hummus that DOESNT call for tahini....since for some reason I cant find it ANYWHERE in my small town....other people have tried to tell me where to find it, and I STILL cant find it! grrr!
Turns out I had this recipe hanging out in my kitchen all along:
2 15 ounce cans garbanzo beans (or 1/2 pound cooked beans)
3 cloves garlic pressed
2T lemon juice (or red wine vinegar)
1/4 tsp ground cumin
1/4 tsp salt
after draining the liquid from the beans, pour into a food processor and blend for 1 minute. Add remaining ingredients and process until smooth.
I'll confess, I was feeling cocky and didnt measure anything...I totally added extra garlic, eyeballed the lemon juice/vinegar. I probably added quite a bit more than it called for because my beans must have been dried out or something, but they werent blending very well. I probably shouldnt have eyeballed the cumin, because it ended up a bit spicy...my husband and I liked it, my little guys didnt. I also added roasted red peppers from a jar which made it delicious, and I also added some of the liquid from the jar too. it made a TON and it was delicious. Thinking back, I wish I had added some nice evoo to loosed it up too, just to add some more authentic flavor.
Turns out I had this recipe hanging out in my kitchen all along:
2 15 ounce cans garbanzo beans (or 1/2 pound cooked beans)
3 cloves garlic pressed
2T lemon juice (or red wine vinegar)
1/4 tsp ground cumin
1/4 tsp salt
after draining the liquid from the beans, pour into a food processor and blend for 1 minute. Add remaining ingredients and process until smooth.
I'll confess, I was feeling cocky and didnt measure anything...I totally added extra garlic, eyeballed the lemon juice/vinegar. I probably added quite a bit more than it called for because my beans must have been dried out or something, but they werent blending very well. I probably shouldnt have eyeballed the cumin, because it ended up a bit spicy...my husband and I liked it, my little guys didnt. I also added roasted red peppers from a jar which made it delicious, and I also added some of the liquid from the jar too. it made a TON and it was delicious. Thinking back, I wish I had added some nice evoo to loosed it up too, just to add some more authentic flavor.
Baked Falafel, part II and tzatziki sauce
I have already posted one version of this recipe, and it was pretty good, but I came across a different one, so I tried that as well, and I think I liked it even better!
3 cups cooked or canned garbanzo beans
1/4 cup liquid from garbanzo beans (I forgot to save this back, so I just used water)
1/4 cup wheat germ (I also forgot to buy this, so I just used cracker crumbs)
1 small onion, finely chopped
2 garlic cloves minced
4 tablespoons fresh parsley, chopped (I just used a full bunch...who has time to measure out 4 tablespoons)
1/4 cup sesame seeds (only had about 3 tablespoons on hand)
1/4 tsp dried basil
14 t dried oregano
1 tsp cumin
1 tsp chili powder
1/4 cup lemon juice
3/4 cup cracker crumbs (all I had on hand was oyster crackers) or wheat germ
1. in blender container, combine garbanzo beans and liquid and puree until smooth
2. transfer bean mixture to a large bowl and add all other ingredients except cracker crumbs
3. stir in enough cracker crumbs or wheat germ so the mixture will hold together
4. roll mixture into 1 1/2 inch balls. place on a cookie sheet and backe in a preheated oven at 350 degrees for 10-15 minutes per side or until lightly browned with a crispy dry cracked exterior. be careful not to let the falafels dry out too much. the inside should be moist.
tzatziki sauce
8 oz sour cream
white wine vinegar
1/2 large peeled and seeded cucumber
2 garlic cloves
dried dill weed
combine sour cream, vinegar and dill weed, grade cucumber and garlic into the mixture.
you can also use plain yogurt or greek yogurt in place of sour cream, lemon juice in the place of vinegar, cumin or mint in the place or in addition to the dill. I've also seen recipes calling for adding onion, tomato or feta to the sauce.
I try to use dried beans when I have the time, so for this meal I boiled a whole pound of garbanzo beans. I used half of them for this dish and half of them for the hummus recipe I am posting soon. Lots of chick peas in this meal....but they were yummy!
I also served this with tabbouleh (from a box, which is nowhere near as yummy as homemade) and tzatziki sauce.
3 cups cooked or canned garbanzo beans
1/4 cup liquid from garbanzo beans (I forgot to save this back, so I just used water)
1/4 cup wheat germ (I also forgot to buy this, so I just used cracker crumbs)
1 small onion, finely chopped
2 garlic cloves minced
4 tablespoons fresh parsley, chopped (I just used a full bunch...who has time to measure out 4 tablespoons)
1/4 cup sesame seeds (only had about 3 tablespoons on hand)
1/4 tsp dried basil
14 t dried oregano
1 tsp cumin
1 tsp chili powder
1/4 cup lemon juice
3/4 cup cracker crumbs (all I had on hand was oyster crackers) or wheat germ
1. in blender container, combine garbanzo beans and liquid and puree until smooth
2. transfer bean mixture to a large bowl and add all other ingredients except cracker crumbs
3. stir in enough cracker crumbs or wheat germ so the mixture will hold together
4. roll mixture into 1 1/2 inch balls. place on a cookie sheet and backe in a preheated oven at 350 degrees for 10-15 minutes per side or until lightly browned with a crispy dry cracked exterior. be careful not to let the falafels dry out too much. the inside should be moist.
tzatziki sauce
8 oz sour cream
white wine vinegar
1/2 large peeled and seeded cucumber
2 garlic cloves
dried dill weed
combine sour cream, vinegar and dill weed, grade cucumber and garlic into the mixture.
you can also use plain yogurt or greek yogurt in place of sour cream, lemon juice in the place of vinegar, cumin or mint in the place or in addition to the dill. I've also seen recipes calling for adding onion, tomato or feta to the sauce.
I try to use dried beans when I have the time, so for this meal I boiled a whole pound of garbanzo beans. I used half of them for this dish and half of them for the hummus recipe I am posting soon. Lots of chick peas in this meal....but they were yummy!
I also served this with tabbouleh (from a box, which is nowhere near as yummy as homemade) and tzatziki sauce.
Friday, November 18, 2011
sausage stuffed acorn squash
aka, how to use lentils to stretch your meat
claims to be fall in a bowl...
from cheapskate cook
sausage stuffed acorn squash
claims to be fall in a bowl...
from cheapskate cook
sausage stuffed acorn squash
Tuesday, November 15, 2011
coconut granola
from tasty kitchen
calls for chocolate, but my granola loving/chocolate allergic husband would be just as happy without it...may try it both ways! :)
coconut granola
calls for chocolate, but my granola loving/chocolate allergic husband would be just as happy without it...may try it both ways! :)
coconut granola
Monday, November 14, 2011
Saturday, November 12, 2011
Monday, November 7, 2011
Saturday, November 5, 2011
Friday, November 4, 2011
Brussels and Bacon
I'm trying really hard to like brussel sprouts...not that I dont like them, I am just trying to find that recipe that makes me fall in love like so many people talk about...maybe this one will do it...bacon makes EVERYTHING delicious!
from organic gardening.com
brussels and bacon
from organic gardening.com
brussels and bacon
Sunday, October 30, 2011
parmesan crusted potato wedges
made these the other day to eat with sloppy joes...and they were amazing!
potato wedges
potato wedges
radish top soup
I am covered up with radishes right now, so I think I'll take a chance:
radish top soup
radish top soup
potato flake sourdough bread
from my friend stephanie s
for the past year or so I have been making homemade sourdough bread using this recipe...and it's good, and tasty, and EASY, but it takes a LOT of planning ahead of time...like almost a week sometimes....at least a day and a half...and after a few batches the starter starts to lose its effectiveness....so I was excited to hear about a recipe that only takes 1 day (or less)
Ingredients:
starter:
1 c bread flour
2T dry instant potato flakes
2T sugar
1 env dry yeast
1 c warm water
bread:
1/2 cup sugar
1/2 c oil
1/2 T salt
1 1/2 c warm water
6 cups bread flour
directions:
mix all starter ingred together in a large bowl and set in a warm draft free place for 1 hour.
add bread ingred to starter (after the hour is up) and mix until a dough forms. place on a floured surface and knead 5-10 times until completely mixed. place in an oiled bowl and let rise for 5-6 hours (dough will reach top of bowl)
divide dough into 3 equal parts and knead 5-10 times. place each part into a laof pan and let rise 1-2 hour (until dough fills the pan)
bake at 325 for 30-35 min. (top will be golden brown and hard to the touch)
for whole wheat bread, replace 1 c of bread flour with whole wheat flour (I've found a WHITE whole wheat which isnt as heavy and regular whole wheat.
I've also found that a good place to let the bread rise is inside the oven (turned OFF) with the light turned out....the light bulb creates just enough heat and the closed oven door holds the heat in to help it rise. also try hard to divide the dough as evenly as possible, and in each pan as stretched out and even as possible...I've had some VERY funky shaped loaves!
for the past year or so I have been making homemade sourdough bread using this recipe...and it's good, and tasty, and EASY, but it takes a LOT of planning ahead of time...like almost a week sometimes....at least a day and a half...and after a few batches the starter starts to lose its effectiveness....so I was excited to hear about a recipe that only takes 1 day (or less)
Ingredients:
starter:
1 c bread flour
2T dry instant potato flakes
2T sugar
1 env dry yeast
1 c warm water
bread:
1/2 cup sugar
1/2 c oil
1/2 T salt
1 1/2 c warm water
6 cups bread flour
directions:
mix all starter ingred together in a large bowl and set in a warm draft free place for 1 hour.
add bread ingred to starter (after the hour is up) and mix until a dough forms. place on a floured surface and knead 5-10 times until completely mixed. place in an oiled bowl and let rise for 5-6 hours (dough will reach top of bowl)
divide dough into 3 equal parts and knead 5-10 times. place each part into a laof pan and let rise 1-2 hour (until dough fills the pan)
bake at 325 for 30-35 min. (top will be golden brown and hard to the touch)
for whole wheat bread, replace 1 c of bread flour with whole wheat flour (I've found a WHITE whole wheat which isnt as heavy and regular whole wheat.
I've also found that a good place to let the bread rise is inside the oven (turned OFF) with the light turned out....the light bulb creates just enough heat and the closed oven door holds the heat in to help it rise. also try hard to divide the dough as evenly as possible, and in each pan as stretched out and even as possible...I've had some VERY funky shaped loaves!
Wednesday, October 26, 2011
Monday, October 17, 2011
Thursday, October 13, 2011
Monday, October 10, 2011
baked oatmeal
from my friend Anji S.
1/2c melted butter,
2c brown sugar,
5 eggs,
6c oatmeal,
1T + 1t baking powder,
1t salt,
2c milk,
2T cinnamon.
Mix together and pour into a 9x13 pan. Bake at 350 for 30 minutes or until middle is set.
2/3 of a recipe
1/3 c melted butter
1 1/3 c brown sugar
3.3 eggs? lol!
4 c oatmeal
2tsp + 2/3 tsp baking powder
2/3 tsp salt
1 1/3 c milk
4 tsp cinnamon
1/2c melted butter,
2c brown sugar,
5 eggs,
6c oatmeal,
1T + 1t baking powder,
1t salt,
2c milk,
2T cinnamon.
Mix together and pour into a 9x13 pan. Bake at 350 for 30 minutes or until middle is set.
2/3 of a recipe
1/3 c melted butter
1 1/3 c brown sugar
3.3 eggs? lol!
4 c oatmeal
2tsp + 2/3 tsp baking powder
2/3 tsp salt
1 1/3 c milk
4 tsp cinnamon
Wednesday, October 5, 2011
scalloped hasselback potatoes
from tasty kitchen
potatoes
I decided to make this, and while searching for the ingredients, I was dismayed to discover that the fancy shmancy cheese they call for is INSANELY expensive! Must be made of solid gold....but I didnt discover that until I already had the cheese home...but, I am still intrigued by these types of recipes, so I searched for them on food.com and here are the results....there are apparently lots of different kinds of hasselback potatoes out there! let's try more!
potatoes
I decided to make this, and while searching for the ingredients, I was dismayed to discover that the fancy shmancy cheese they call for is INSANELY expensive! Must be made of solid gold....but I didnt discover that until I already had the cheese home...but, I am still intrigued by these types of recipes, so I searched for them on food.com and here are the results....there are apparently lots of different kinds of hasselback potatoes out there! let's try more!
Monday, October 3, 2011
sausage, potato and kale soup
from olive garden via pioneer woman
soup
update: so I made this the other day, and it turned out awesome, but I have to admit that it was a hodge podge of 2 recipes for the same soup...but the two recipes were surprisingly different. I hodge-podged them because I didnt fully have the ingredients for either of them....here is what I did:
ingredients:
1 bunch kale, cleaned and torn into bite size pieces
10 med yellow skinned potatoes thinly sliced
1 whole onion chopped
1 pound mild italian sausage
1 tsp red pepper flakes (or more if you like spicy...this was just right to me!)
3 cloves garlic
5 cups chicken broth
2 c water
1.5 c milk
1.5 c heavy cream
oregano
black pepper
(I also had to make this meal in stages, because of the timing of the day, and I will type the directions as such)
1. Meanwhile in a medium pot boil sliced potatoes until tender. Drain and set aside.
2. saute italian sausage, crushed red pepper and onion in a large pot. drain excess fat. stir un oregano, chicken broth, garlic, water and milk. Simmer for 30 minutes.
3. Add the potatoes and heavy cream, then stir in kale. Simmer and additional 20+ minutes until kale is tender. serve with freshly shredded parmesan.
soup
update: so I made this the other day, and it turned out awesome, but I have to admit that it was a hodge podge of 2 recipes for the same soup...but the two recipes were surprisingly different. I hodge-podged them because I didnt fully have the ingredients for either of them....here is what I did:
ingredients:
1 bunch kale, cleaned and torn into bite size pieces
10 med yellow skinned potatoes thinly sliced
1 whole onion chopped
1 pound mild italian sausage
1 tsp red pepper flakes (or more if you like spicy...this was just right to me!)
3 cloves garlic
5 cups chicken broth
2 c water
1.5 c milk
1.5 c heavy cream
oregano
black pepper
(I also had to make this meal in stages, because of the timing of the day, and I will type the directions as such)
1. Meanwhile in a medium pot boil sliced potatoes until tender. Drain and set aside.
2. saute italian sausage, crushed red pepper and onion in a large pot. drain excess fat. stir un oregano, chicken broth, garlic, water and milk. Simmer for 30 minutes.
3. Add the potatoes and heavy cream, then stir in kale. Simmer and additional 20+ minutes until kale is tender. serve with freshly shredded parmesan.
Sunday, October 2, 2011
EOM Hearty Italian chicken noodle soup
made WITHOUT a recipe from cleaning out the freezer and the pantry....and it turned out pretty good!
INGREDIENTS:
6 cups chicken broth
2 cups water
1 pound ground chicken
2 cups seasoned pureed veggies (leftover from making the chicken broth)
generous dashes of seasoned salt or Jane's Crazy Salt
1 bay leaf
1-2 frozen cubes homemade pesto (probably about 2 or 3 tbsp each)
fresh grated parmesan cheese
1 box of pasta (I used 1/2 radiatore and 1/2 garden rotini)
1)start defrosting the frozen veggies and chicken broth by placing the bags in a big bowl of hot water.
2)drizzle a few tbsp of evoo in a large pot and cook the ground chicken, season with a few shakes of seasoning.
3)add broth, water, pesto, bay leaf, and veggie puree...it's ok if its not completely thawed...it will be soon! Bring to a boil
4)add pasta and boil according to directions
5)once pasta has reached desired tenderness serve immediately garnished with parmesan cheese.
(this would also be pretty good with whole frozen veggies added with the pasta)
serve to a toddler with most of broth drained away and lots of cheese on top!
INGREDIENTS:
6 cups chicken broth
2 cups water
1 pound ground chicken
2 cups seasoned pureed veggies (leftover from making the chicken broth)
generous dashes of seasoned salt or Jane's Crazy Salt
1 bay leaf
1-2 frozen cubes homemade pesto (probably about 2 or 3 tbsp each)
fresh grated parmesan cheese
1 box of pasta (I used 1/2 radiatore and 1/2 garden rotini)
1)start defrosting the frozen veggies and chicken broth by placing the bags in a big bowl of hot water.
2)drizzle a few tbsp of evoo in a large pot and cook the ground chicken, season with a few shakes of seasoning.
3)add broth, water, pesto, bay leaf, and veggie puree...it's ok if its not completely thawed...it will be soon! Bring to a boil
4)add pasta and boil according to directions
5)once pasta has reached desired tenderness serve immediately garnished with parmesan cheese.
(this would also be pretty good with whole frozen veggies added with the pasta)
serve to a toddler with most of broth drained away and lots of cheese on top!
Saturday, October 1, 2011
twice baked potatoes
from pioneer woman
potatoes
I liked the tip of rubbing the peel with canola oil before baking to help it stay intact while scooping it out...and to leave just a little bit of potato still inside around the edge to help with stability too.
potatoes
I liked the tip of rubbing the peel with canola oil before baking to help it stay intact while scooping it out...and to leave just a little bit of potato still inside around the edge to help with stability too.
Friday, September 30, 2011
bacon cheddar bubble bread
from tasty kitchen
bread
I know, this bread looks incredibly unhealthy, and rich, and greasy, and delicious....and in a world where there is so much emphasis on being healthy and low fat low carb high fiber etc, it's kind of refreshing to find a recipe that revels in all it's unhealthiness and it's ok....it's not like I'm going to be eating this everyday for every meal!
bread
I know, this bread looks incredibly unhealthy, and rich, and greasy, and delicious....and in a world where there is so much emphasis on being healthy and low fat low carb high fiber etc, it's kind of refreshing to find a recipe that revels in all it's unhealthiness and it's ok....it's not like I'm going to be eating this everyday for every meal!
Thursday, September 29, 2011
tomato sauce
from martha stewart
saucehttp://www.marthastewart.com/857058/heirloom-tomato-sauce
cool tip....take a whole tomato, core it, freeze it in a freezer bag. 45 minutes before needing it, get it out to slightly thaw, then you can easily peel off the skin, and grate it with a box grater. then use this recipe!
saucehttp://www.marthastewart.com/857058/heirloom-tomato-sauce
cool tip....take a whole tomato, core it, freeze it in a freezer bag. 45 minutes before needing it, get it out to slightly thaw, then you can easily peel off the skin, and grate it with a box grater. then use this recipe!
Wednesday, September 28, 2011
Tuesday, September 27, 2011
Monday, September 26, 2011
baked sweet potato fries
from tasty kitchen blog
fries
made these tonight, they were SO delicious!! a few changes I would make and maybe they would be even more delicious....sub 1/2 of the salt with seasonall, we didnt use cayenne, but I did add a dash or 2 of cumin, a little more spice wouldnt have been bad if we hadnt been eating these with the kids. I cooked these for right at 30 minutes turning every 10 minute and a little black on them made them even better...guess the SWEET in the sweet potato carmelized or something. WOW! Maybe next time I will use the parm, but they were great without it. We dipped them in ketchup and mayo
fries
made these tonight, they were SO delicious!! a few changes I would make and maybe they would be even more delicious....sub 1/2 of the salt with seasonall, we didnt use cayenne, but I did add a dash or 2 of cumin, a little more spice wouldnt have been bad if we hadnt been eating these with the kids. I cooked these for right at 30 minutes turning every 10 minute and a little black on them made them even better...guess the SWEET in the sweet potato carmelized or something. WOW! Maybe next time I will use the parm, but they were great without it. We dipped them in ketchup and mayo
Saturday, September 24, 2011
chile rellanos
not really sure how to spell the name of this dish...but here are several recipes I am considering trying with the poblano chiles that are in my garden:
baked rellanos
fried rellanos
this one sounds really yummy too!
baked rellanos
fried rellanos
this one sounds really yummy too!
cowboy candy
from tasty kitchen
candied jalapenos
I'm scared to death to do any canning, but this recipe is intriguing, so if I plant as many pepper plants next year as I did this year, maybe I'll get brave enough to can them like this....my guess is that my Texas born husband who ate hot peppers as baby food would enjoy these....pretty sure they will blow my top off!
candied jalapenos
I'm scared to death to do any canning, but this recipe is intriguing, so if I plant as many pepper plants next year as I did this year, maybe I'll get brave enough to can them like this....my guess is that my Texas born husband who ate hot peppers as baby food would enjoy these....pretty sure they will blow my top off!
Wednesday, September 21, 2011
panini combos
turkey, swiss cheese and dijon mustard
ham, brie sliced apple and fig jam
salami mozzarella and sun dried tomatoes
cheddar bacon and pear
rotisserie chicken feta flat leaf parsley and olive tapenade
gruyere spinach and artichoke hearts
goat cheese arugula and red onion
ham, brie sliced apple and fig jam
salami mozzarella and sun dried tomatoes
cheddar bacon and pear
rotisserie chicken feta flat leaf parsley and olive tapenade
gruyere spinach and artichoke hearts
goat cheese arugula and red onion
saute, steam, roasting vegetables
like spinach-try chard, kale, collard greens, mustard greens, cabbage can all be sauteed
like carrots-try sweet potatoes, parsnips, butternut squash, acorn squash, turnips, beets or rutabagas can all be roasted, sauteed or steamed
like broccoli-try cauliflower, brussels sprouts or fennel can be roasted or sauteed
to saute-heat olive oil in a large skillet over med hi heat. add a few crushed garlic cloves and the greens (trimmed and coarsely torn, or vegetables (cut up) season with salt and pepper. cook tossing occasionally until tender
to steam-fill a large pot with 1 inch water and fit with a steamer basket. bring the water to a boil. place the veggies(cut up) in the basket, cover and steam until tender. season with salt and pepepr and drizzle with oliveoil or mash with butter before serving.
to roastlon a rimmed baking sheet toss vegetables (cut up) with olive oil, salt, and pepper. roast at 400 deg tossing occasionally until tender. drizzle with a litte lemon juice before serving.
like carrots-try sweet potatoes, parsnips, butternut squash, acorn squash, turnips, beets or rutabagas can all be roasted, sauteed or steamed
like broccoli-try cauliflower, brussels sprouts or fennel can be roasted or sauteed
to saute-heat olive oil in a large skillet over med hi heat. add a few crushed garlic cloves and the greens (trimmed and coarsely torn, or vegetables (cut up) season with salt and pepper. cook tossing occasionally until tender
to steam-fill a large pot with 1 inch water and fit with a steamer basket. bring the water to a boil. place the veggies(cut up) in the basket, cover and steam until tender. season with salt and pepepr and drizzle with oliveoil or mash with butter before serving.
to roastlon a rimmed baking sheet toss vegetables (cut up) with olive oil, salt, and pepper. roast at 400 deg tossing occasionally until tender. drizzle with a litte lemon juice before serving.
dress up frozen vegetables
cook 16 ounces of frozen veg according to the package directions, then fold in one of these easy combos
for frozen corn:
sun-dried tomatoes and scallions
1/2 c chopped sun dried tomatoes
2 scallions, thinly sliced
1/2 tsp kosher salt
1/4 teaspoon black pepper
chili and lime
2 tbsp fresh lime juice
2tbsp olive oil
3/4 tsp chili poder
1/2 tsp kosher salt
1/4 tsp black pepper
for green beans:
1/2 c chopped toasted pecans
1/2 c golden raisins
2 tbsp unsalted butter
1/2 tsp kosher salt
1/4 tsp black pepper
cream and chives
1/4 c heavy cream
2 tbsp chopped fresh chives
1/2 tsp kosher salt
1/4 tsp black pepper
for frozen corn:
sun-dried tomatoes and scallions
1/2 c chopped sun dried tomatoes
2 scallions, thinly sliced
1/2 tsp kosher salt
1/4 teaspoon black pepper
chili and lime
2 tbsp fresh lime juice
2tbsp olive oil
3/4 tsp chili poder
1/2 tsp kosher salt
1/4 tsp black pepper
for green beans:
1/2 c chopped toasted pecans
1/2 c golden raisins
2 tbsp unsalted butter
1/2 tsp kosher salt
1/4 tsp black pepper
cream and chives
1/4 c heavy cream
2 tbsp chopped fresh chives
1/2 tsp kosher salt
1/4 tsp black pepper
whole grains and mixins
cook 3/4 cup of quinoa, barley or bulghur
raisins, almonds and scallions: rold in 1/4c raisins, 1/2c roasted almonts, and 2 chopped scallions, season with 1/2 tsp kosher salt and 1/4tsp black pepper
white beans, tomatoes and parmesan: fold in 1c rinsed cannellini beans, 1c halved grape tomatoes, 1/2c grated parm, and 2tsp chopped fresh flat leaf parsley. season with 1/2 tsp kosher salt and 1/4 tsp black pepper
olives and oregano: fold in 1/2 c quartered pitted kalamata olives with 2 tsp chopped fresh oregano. seaon with 1/2 tsp kosher salt and 1/4 tsp black pepper
raisins, almonds and scallions: rold in 1/4c raisins, 1/2c roasted almonts, and 2 chopped scallions, season with 1/2 tsp kosher salt and 1/4tsp black pepper
white beans, tomatoes and parmesan: fold in 1c rinsed cannellini beans, 1c halved grape tomatoes, 1/2c grated parm, and 2tsp chopped fresh flat leaf parsley. season with 1/2 tsp kosher salt and 1/4 tsp black pepper
olives and oregano: fold in 1/2 c quartered pitted kalamata olives with 2 tsp chopped fresh oregano. seaon with 1/2 tsp kosher salt and 1/4 tsp black pepper
roast beef, cheddar, and horseradish panini
from real simple 10/11
not much on the tomato soup it calls for, but the panini sounds yummy
not much on the tomato soup it calls for, but the panini sounds yummy
[chicken] with gingery green beans and bok choy
from real simple 10/11
the original recipe calls for salmon (which I do not eat) but I'd imagine that I could do the same with chicken breasts, but most importantly is the recipe for green beans and bok choy
the original recipe calls for salmon (which I do not eat) but I'd imagine that I could do the same with chicken breasts, but most importantly is the recipe for green beans and bok choy
Saturday, September 17, 2011
steak sandwich-
from pioneer woman
steak sandwich
she likes to pretty hers up with slices of mozzarella and fresh tomato and arugula...sounds good to me!
her steak sandwich
steak sandwich
she likes to pretty hers up with slices of mozzarella and fresh tomato and arugula...sounds good to me!
her steak sandwich
soy and cola braised pork shoulder
from cooking light.com
pork shoulder
the magazine suggests serving on a bin or a roll or to stuff it into tortillas for asian style tacos
pork shoulder
the magazine suggests serving on a bin or a roll or to stuff it into tortillas for asian style tacos
Monday, September 12, 2011
Saturday, September 10, 2011
Wednesday, September 7, 2011
hummus
from my friend Amy F.
Hummus
2 large garlic cloves, chopped
1 15-ounce can garbanzo beans (chick-peas), drained
1/3 cup tahini (sesame seed paste)
1/3 cup fresh lemon juice
1/2 cup chopped drained roasted red peppers from jar
1/2 cup olive oil
1 pickled hot pepper (optional)
Preparation with processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. While it is processing slowing add in olive oil. Season with salt and pepper.
Hummus
2 large garlic cloves, chopped
1 15-ounce can garbanzo beans (chick-peas), drained
1/3 cup tahini (sesame seed paste)
1/3 cup fresh lemon juice
1/2 cup chopped drained roasted red peppers from jar
1/2 cup olive oil
1 pickled hot pepper (optional)
Preparation with processor running, drop garlic through feed tube and mince. Scrape down sides of work bowl. Add chick-peas, tahini and lemon juice; process until mixture is smooth. Add roasted peppers; process until peppers are finely chopped. While it is processing slowing add in olive oil. Season with salt and pepper.
Monday, September 5, 2011
Saturday, September 3, 2011
Thursday, September 1, 2011
bananas foster
from pioneer woman
I dont care if she makes bananas sound gross....I LOVE them, and I'm pretty sure my boys would starve if it werent for bananas
bananas foster
I dont care if she makes bananas sound gross....I LOVE them, and I'm pretty sure my boys would starve if it werent for bananas
bananas foster
Wednesday, August 31, 2011
santa fe chicken
from crockpot-alooza #12
santa fe chicken
I pretty much made this the way she suggested (not the way it was originally written) and it was quite bland...next time I will put all the cumin and cayenne in, and make sure to get full strength rotel instead of the mild...
santa fe chicken
I pretty much made this the way she suggested (not the way it was originally written) and it was quite bland...next time I will put all the cumin and cayenne in, and make sure to get full strength rotel instead of the mild...
Monday, August 29, 2011
Tuesday, August 23, 2011
Sunday, August 21, 2011
chicken tostadas and avocado dressing
from cooking light
chicken tostadas
for mexican rice:
combine 3/4 cup uncooked long grain rice, 1 1/2 cups fat free low sodium chicken brothe, 1/2 cup minced green bell pepper, 1/2 cup diced tomato and 1/2 tsp ground cumin on a medium saucepan, bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Serves 4.
chicken tostadas
for mexican rice:
combine 3/4 cup uncooked long grain rice, 1 1/2 cups fat free low sodium chicken brothe, 1/2 cup minced green bell pepper, 1/2 cup diced tomato and 1/2 tsp ground cumin on a medium saucepan, bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Serves 4.
chicken lettuce cups
from cooking light
chicken lettuce cups
for orzo with spinach
cooke 1 1/4 cups orzo in boiling water according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat a large skillet over med-hi heat. Add 2 teaspoons evoo to pan, swirl to coat. Add orzo, 1/4 tsp each salt and pepper. Cook 1 minute, stirring constantly. Stirl in 1/4 cup cooking liquid, 3 tablespoons white balsamic vineagar, and 3 cups chopped fresh spinach. cook for 2 minutes or until spinach wilts. Serves 4.
chicken lettuce cups
for orzo with spinach
cooke 1 1/4 cups orzo in boiling water according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid. Heat a large skillet over med-hi heat. Add 2 teaspoons evoo to pan, swirl to coat. Add orzo, 1/4 tsp each salt and pepper. Cook 1 minute, stirring constantly. Stirl in 1/4 cup cooking liquid, 3 tablespoons white balsamic vineagar, and 3 cups chopped fresh spinach. cook for 2 minutes or until spinach wilts. Serves 4.
Friday, August 19, 2011
Sunday, August 14, 2011
Wednesday, August 3, 2011
Saturday, July 30, 2011
plantain chips
so I got brave enough today to actually attempt frying these plantain chips....and I only had 1/2 the amount of oil I needed....but I forged ahead anyway.
maybe it was the lack of oil, but I found the 3 minutes called for in the recipe to not be enough, I found that flipping them after 3 minutes and then letting the go for another minute or so brought better browning, but even with those changes, these still werent very crispy...or maybe I was just nervous about letting them fry long enough or they just werent sliced thin enough...regardless, they were still delish!
plantain chips
maybe it was the lack of oil, but I found the 3 minutes called for in the recipe to not be enough, I found that flipping them after 3 minutes and then letting the go for another minute or so brought better browning, but even with those changes, these still werent very crispy...or maybe I was just nervous about letting them fry long enough or they just werent sliced thin enough...regardless, they were still delish!
plantain chips
Friday, July 29, 2011
cake mix cookies
I've seen this recipe before:
1 box cake mix (with pudding in the mix)
1 or 2 eggs
1 med container of cool whip
and it tastes GREAT with lemon cake mix and the spooned out dough rolled in powdered sugar.....
but today I didnt have the cool whip today. I searched food.com and found this:
cake mix cookies
and I used a strawberry cake mix I had on hand. Since I am not really WILD about artificial strawberry flavor, I scoured my pantry for some chocolate chips or SOMETHING to cut the artificial flavor, all to no avail. Finally I decided to try mashing 2 very ripe bananas and putting them into the mix. I was pleasantly surprised by the results. While I think 1 banana might have done the trick, 2 certainly helped cover up the strawberry taste! I may have to try this again sometime!
1 box cake mix (with pudding in the mix)
1 or 2 eggs
1 med container of cool whip
and it tastes GREAT with lemon cake mix and the spooned out dough rolled in powdered sugar.....
but today I didnt have the cool whip today. I searched food.com and found this:
cake mix cookies
and I used a strawberry cake mix I had on hand. Since I am not really WILD about artificial strawberry flavor, I scoured my pantry for some chocolate chips or SOMETHING to cut the artificial flavor, all to no avail. Finally I decided to try mashing 2 very ripe bananas and putting them into the mix. I was pleasantly surprised by the results. While I think 1 banana might have done the trick, 2 certainly helped cover up the strawberry taste! I may have to try this again sometime!
Monday, July 25, 2011
Lasagna Loaf...GENIUS!
from food and wine website
lasagna loaf
I know that whenever I make homemade lasagna it makes waaaaay too much and we are totally sick of it by the time we eat even half of the leftovers...but making lasagna in loaf pans....BRILLIANT! I made one to eat that same day and froze the other 2. LOVE IT!
lasagna loaf
I know that whenever I make homemade lasagna it makes waaaaay too much and we are totally sick of it by the time we eat even half of the leftovers...but making lasagna in loaf pans....BRILLIANT! I made one to eat that same day and froze the other 2. LOVE IT!
Easy oven roasted tomato sauce
from food.com
sauce
this is roasting in the oven as I type, and I am looking forward to seeing if it is as good and easy as the reviews claim...if so, it's a keeper!
sauce
this is roasting in the oven as I type, and I am looking forward to seeing if it is as good and easy as the reviews claim...if so, it's a keeper!
zucchini ideas
on fb a week or so ago a friend of mine asked for ideas for her plethora of zucchini...and I am copying some of the suggestions that she received.
*I sauté it in olive oil with onions, then drain some juice & put in a pie plate, put one to two beaten eggs over it, mozzarella on top and bake until cheese is melted & egg cooked...20 min. Delicious!
*Slice it super thin, long ways, (I use a mandolin slicer) spray a cookie sheet with Pam. Lay the slices out on the cookie sheet,(don't overlap them) spray Pam on top and then sprinkle with garlic salt and parmesan cheese. bake at 350 until the edges start to brown. Seriously, it's amazing...you can do it with yellow squash as well
*I sauté it in olive oil with onions, then drain some juice & put in a pie plate, put one to two beaten eggs over it, mozzarella on top and bake until cheese is melted & egg cooked...20 min. Delicious!
*Slice it super thin, long ways, (I use a mandolin slicer) spray a cookie sheet with Pam. Lay the slices out on the cookie sheet,(don't overlap them) spray Pam on top and then sprinkle with garlic salt and parmesan cheese. bake at 350 until the edges start to brown. Seriously, it's amazing...you can do it with yellow squash as well
Friday, July 22, 2011
carnita style beef with roasted pepper and onions
you will need to scroll down towards the bottom for the actual recipe
beef carnitas
I would bet that this would turn out great in a slow cooker too!
beef carnitas
I would bet that this would turn out great in a slow cooker too!
The World's Easiest Buiscuits!
seriously....EASIEST!
INGREDIENTS:
2 cups self rising flour
1 cup whipping cream
Preheat Oven to 450 degrees. Combine 2 ingredients until just blended. Lightly flour surface and put dough on it. Knead 10 times. Roll our to 1/2 inch thick (or slightly thinner...or my measurements may have been off..but mt 1/2 inch thick only yielded 9 biscuits which were VERY thick...not that I'm complaining!). Use 2 inch cutter. Place biscuits close together in lightly greased sheet. Bake 10 minutes. Makes (approximately) 12 biscuits. YUM!!!
INGREDIENTS:
2 cups self rising flour
1 cup whipping cream
Preheat Oven to 450 degrees. Combine 2 ingredients until just blended. Lightly flour surface and put dough on it. Knead 10 times. Roll our to 1/2 inch thick (or slightly thinner...or my measurements may have been off..but mt 1/2 inch thick only yielded 9 biscuits which were VERY thick...not that I'm complaining!). Use 2 inch cutter. Place biscuits close together in lightly greased sheet. Bake 10 minutes. Makes (approximately) 12 biscuits. YUM!!!
Friday, July 8, 2011
Thursday, July 7, 2011
Wednesday, June 29, 2011
Sunday, June 26, 2011
Mock Lasagna
from my sister's blog
zucchini lasagna
sounds like a good idea to get rid of lots of extra garden zucchini!
zucchini lasagna
sounds like a good idea to get rid of lots of extra garden zucchini!
Thursday, June 16, 2011
Wednesday, June 15, 2011
Tuesday, June 14, 2011
pasta with pesto cream sauce
from pioneer woman
I fugre since I have a ton of basil in my garden I might as well find some good pesto recipes!
pasta
I fugre since I have a ton of basil in my garden I might as well find some good pesto recipes!
pasta
Wednesday, June 8, 2011
Tuesday, May 31, 2011
Monday, May 23, 2011
Eclair Cake
from my friend Michelle
I've gotta get this on the blog soon before I lose the paper copy. It is SOOOOO good!
Topping-
1 stick margarine or butter
1 c sugar
1/3 c cocoa
1/4 c milk
1/8 t salt
1/2 t vanilla
melt butter in sauce pan, add other ingredients, mix and boil 1 minute. Remove from heat cool a little.
Filling
2 small boxes French Vanilla Pudding
3 cups milk
1 box graham crackers
mix until thick, Fold in 1 8 oz cool whip
Layer in 9x13 pan
Graham crackers left whole on bottom
half pudding
graham crackers
pudding (other half)
graham crackers
chocolate pour on top to coat.
I was thinking this would also be yummy with banana pudding too!
I've gotta get this on the blog soon before I lose the paper copy. It is SOOOOO good!
Topping-
1 stick margarine or butter
1 c sugar
1/3 c cocoa
1/4 c milk
1/8 t salt
1/2 t vanilla
melt butter in sauce pan, add other ingredients, mix and boil 1 minute. Remove from heat cool a little.
Filling
2 small boxes French Vanilla Pudding
3 cups milk
1 box graham crackers
mix until thick, Fold in 1 8 oz cool whip
Layer in 9x13 pan
Graham crackers left whole on bottom
half pudding
graham crackers
pudding (other half)
graham crackers
chocolate pour on top to coat.
I was thinking this would also be yummy with banana pudding too!
Saturday, May 21, 2011
basic quiche
its amazing to me how different various quiche recipes can be! this one uses things that I usually have on hand, and can be adapted for other additions, so I am putting it on here:
bacon spinach quiche
bacon spinach quiche
marinated pork tenderloin with jezebel sauce
from food.com
pork tenderloin with jezebel sauce
my mom is amazing at marinades, and this is one she has made for us many times....although I am not sure this is her actual recipe, since I found it online....hopefully it is as good as hers since we are fixing it tonight!
pork tenderloin with jezebel sauce
my mom is amazing at marinades, and this is one she has made for us many times....although I am not sure this is her actual recipe, since I found it online....hopefully it is as good as hers since we are fixing it tonight!
Wednesday, March 30, 2011
greek style chicken
from cooking light
greek style chicken
then with the leftovers the next day I made "greek style chicken pizza"
spread a piece of flatbread pita with tomato sauce and some italian herbs.
layered on a little bit of mozzarella cheese, chicken, feta, kalamata olives and a bit more mozarella. cooked at 350 in the toaster oven for 5 or 6 minutes, then spread with some of the yogurt sauce. YUM!!!
greek style chicken
then with the leftovers the next day I made "greek style chicken pizza"
spread a piece of flatbread pita with tomato sauce and some italian herbs.
layered on a little bit of mozzarella cheese, chicken, feta, kalamata olives and a bit more mozarella. cooked at 350 in the toaster oven for 5 or 6 minutes, then spread with some of the yogurt sauce. YUM!!!
Thursday, March 24, 2011
Wednesday, March 23, 2011
dr pepper shredded spicy pork
from pioneer woman
anything with dr pepper is sure to be met with enthusiasm in my house....and the spicy part is a pretty sure thing too, at least from my husband!
dr. pepper shredded spicy pork
anything with dr pepper is sure to be met with enthusiasm in my house....and the spicy part is a pretty sure thing too, at least from my husband!
dr. pepper shredded spicy pork
Friday, February 25, 2011
Monday, February 21, 2011
Sunday, February 20, 2011
broiled pineapple with bourbon caramel over vanilla ice cream
find it here from cooking light 2011 march
plank-grilled zucchini with couscous, spinach and feta stuffing
find it here from august 2010 cooking light
Thursday, January 13, 2011
"Real Simple" healthy foods
real simple magazine had an article in feb of the thirty healthiest foods...i am happy to report that our family eats most of those foods on a semi regular basis...but i wanted to blog about some of the different ways we can prepare them.
whole grain pasta...toss wgp with pesto, chopped arugula and grated lemon zest
quinoa...stir fresh lemon juice and chopped fresh dill into q.
lentils...toss cooked l with evoo, red wine vinegar, chopped celery, and fresh thyme. serve over salad greens
bulgur...cook b as you would oatmeal. top it with honey and chopped nuts for breakfast or a hearty snack
almonds...fold chopped almonds into cooked whole grains, along withraisins or dried currants
eggs...make a sandwich with whole grain breas, sliced hard cooked eggs, tomatoes, olives, anchovies, red onion, and a drizzle of evoo
nonfat greek yogurt...mix with ground cumin, chopped cukes, garlic and cilantro. serve with grilled chicken.
chicken breasts...shred cooked chicken and toss with olive oil, raisins, curry powder, and fresh lime juice.
kale...make k chips by tearing into pieces and tossing witholive oil, salt, and pepper. spread onto a baking sheet and bake at three hundred degrees until crisp, twenty to thirty minutes
kiwi...thinly slice, then drizzle with honey and sprinkle with toasted unsweetened coconut
blueberries...serve over vanilla yogurt with a pinch of ground cardamom
broccoli...toss with olive oil, garlic, and crushed red pepper. roast at three seventy five until tender. sprinkle with grated parm before serving
avocadoes...for a side dish halve an a drizzle with soy sauce and fresh lime juice and sprinkle with toasted sesame seeds
black beans...on a baking sheet toss canned bb with olive oil, ground cumin and salt. roast at four fifty until crispy, about ten minutes for a tasty snack
sweet potatoes...for a side dish steam cut up sp and apples. puree with maple syrup and crushed red pepper.
evoo...gently heat evoo with fresh herbs like rosemary and thyme. drizzle on pasta steamed veggies or sandwiches in place of mayo
edamame...puree cooked e with garlic, evoo and fresh lemon juice for a quick hummuslike spread
chard
kidney beans
oranges
spinach
pumpkin
whole grain pasta...toss wgp with pesto, chopped arugula and grated lemon zest
quinoa...stir fresh lemon juice and chopped fresh dill into q.
lentils...toss cooked l with evoo, red wine vinegar, chopped celery, and fresh thyme. serve over salad greens
bulgur...cook b as you would oatmeal. top it with honey and chopped nuts for breakfast or a hearty snack
almonds...fold chopped almonds into cooked whole grains, along withraisins or dried currants
eggs...make a sandwich with whole grain breas, sliced hard cooked eggs, tomatoes, olives, anchovies, red onion, and a drizzle of evoo
nonfat greek yogurt...mix with ground cumin, chopped cukes, garlic and cilantro. serve with grilled chicken.
chicken breasts...shred cooked chicken and toss with olive oil, raisins, curry powder, and fresh lime juice.
kale...make k chips by tearing into pieces and tossing witholive oil, salt, and pepper. spread onto a baking sheet and bake at three hundred degrees until crisp, twenty to thirty minutes
kiwi...thinly slice, then drizzle with honey and sprinkle with toasted unsweetened coconut
blueberries...serve over vanilla yogurt with a pinch of ground cardamom
broccoli...toss with olive oil, garlic, and crushed red pepper. roast at three seventy five until tender. sprinkle with grated parm before serving
avocadoes...for a side dish halve an a drizzle with soy sauce and fresh lime juice and sprinkle with toasted sesame seeds
black beans...on a baking sheet toss canned bb with olive oil, ground cumin and salt. roast at four fifty until crispy, about ten minutes for a tasty snack
sweet potatoes...for a side dish steam cut up sp and apples. puree with maple syrup and crushed red pepper.
evoo...gently heat evoo with fresh herbs like rosemary and thyme. drizzle on pasta steamed veggies or sandwiches in place of mayo
edamame...puree cooked e with garlic, evoo and fresh lemon juice for a quick hummuslike spread
chard
kidney beans
oranges
spinach
pumpkin
Subscribe to:
Posts (Atom)
