from real simple
muffins
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
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