Cooking with Friends

Madras Lentil Curry

2008-10-23T15:01:00.000-07:00

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Madras Lentil Curry

The word "Madras" in this recipe refers to the type of curry powder used to create a unique spice blend of curry leaves, turmeric, coriander, cumin, cinnamon, cloves, chile pepper, bay leaves, fenugreek, allspice, and black pepper.

SERVINGS
4

INGREDIENTS
2 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
1 red bell pepper, cut into 1/2-inch pieces
1 small cauliflower (2 pounds) cut into florets
3/4 pound all-purpose potatoes, peeled and cut into 1/2-inch chunks
2 tablespoons curry powder, preferably Madras
1 teaspoon ground cumin
1 teaspoon ground coriander
2 1/2 cups canned tomatoes, chopped, with their juice
3/4 teaspoon salt
1/4 teaspoon freshly ground blck pepper
1 cup frozen peas, thawed
1/2 cup palin low-fat yogurt, for serving (optional)
1 cup lentils, picked over and rinsed

PREPARATION
1. In 5-quart Dutch oven or large saucepan with lid, heat oil over low heat. Add garlic and ginger and cook, stirring frequently, 1 minute or until garlic is tender. Stir in bell pepper and cook, stiring frequently , 1 minute, or until garlic is tender. stir in bell pepper and cook, stirring frequently 5 minutes or until tender.

2. Stir in cauliflower, potatoes, lentisl, curry powder, cumin, coriander, and cook 2 minutes or until well coated

3. Add tomatoes , salt, black pepper, and 1 3/4 cups water and bring to a boil. Reduce to a simmer and cover. Cook 30 minutes, or until lentils are cooked through and vegetables are tender.

4. Stir in peas and cook 1 minute, or until heated through. Divide curry evenly among plates and top each serving with yogurt if desired.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 375
Total Fat: 9 g
Saturated Fat: g
Cholesterol: mg
Sodium: mg
Carbohydrates: g
Fiber: g
Protein: g

Originally published in

Find this article at: http://www.thedailygreen.com/healthy-eating/recipes/431

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Spring Greens Stir Fry

2008-10-22T15:57:00.001-07:00

Make a simple, casual meal of these spring greens by accompanying it with a wedge of cheese, crusty bread and maybe some sautéed wild mushrooms. I'm a big fan of award-winning goat cheese by Capriole called Old Kentucky Tomme: It's a slightly aged, semi-hard cheese that melts in your mouth. You can purchase the cheese by going to www.capriolegoatcheese.com.

1 1/2 pounds assorted fresh greens such as kale, chard, collard, beet or mustard greens, stalks and spines removed, washed well and drained
2 tablespoon extra-virgin olive oil
1 to 2 large garlic cloves, finely chopped
Kosher or sea salt and freshly ground black pepper
2 teaspoons fresh lemon juice

1. Make sure your greens are well washed. Allow to drain in a colander but do not spin dry (a little water will help steam the greens as they cook).

2. Place a large wok or skillet (not nonstick) over medium heat for two minutes. Add the oil and garlic and half the greens. Stir constantly, adding the additional greens as they cook down.

3. Add a tablespoon of water, cover with a lid, and steam the greens for about two minutes, or until they are tender but still bright green. Transfer to plates and top with sautéed mushrooms, if desired. Serve with cheese, bread, and a glass of crisp white wine.—Susie Quick.

Penne with Swiss Chard

2008-10-22T15:50:00.001-07:00

6 ounces Penne or other tubular pasta

1 ½ ounces Chard

¼ teaspoons dried hot red pepper flakes

1 small onion

¼ cup heavy cream, or milk but will be a bit watery

2 teaspoons butter

¼ teaspoon nutmeg

2 tablespoons grated Parmesan

Fill a 4 quart kettle three fourths full with salted water and bring to a boil for pasta Chop chard into ¼ inch wide pieces and finely chop separately red pepper flakes and onion. In a 12 inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 15 minutes. Add Swiss chard and cook, stirring 15 minutes until tender. While chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to chard mixture with red pepper flakes, cream and nutmeg and cook, stirring 1 minute. Remove skillet from heat and stir in Parmesan, salt and pepper to taste.

Caldo Verde --- Kale, Chard, Collards

2008-10-22T15:48:00.001-07:00

Ingredients
1 pound kale, Swiss chard, collards or turnip greens, washed, spun dry, thick stems pulled off
6 ounces Portuguese ChouriHo sausage, sliced 1/2-inch thick (or substitute Spanish Chorizo)
2 tablespoons olive oil
1 large sweet onion, minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced or pureed
4 large baking potatoes, peeled and sliced thin
2 quarts cold water
Directions
Take whatever greens you are using and stack several leaves on top of each other. Starting at the wide side, roll the stack up into a tight cylinder. Slice across the cylinder with a very sharp knife to make thin, hairlike shreds. Repeat with remaining leaves. Set aside shredded greens.

Heat 1 tablespoon olive oil in a large kettle over medium high heat. Add sausage slices and fry until lightly colored and fat is rendered, about 10 minutes. Remove from pot with slotted spoon and reserve. Add remaining tablespoon oil to pot, then add onions and salt and pepper. Stir well, then cook, stirring occasionally, until onions are softened, 5 minutes. Add the garlic, stir, and cook one minute until its aroma is released. Add the potatoes, turn the heat to medium high, and saute 3 to 5 minutes until onions and potatoes begin to color. Add the water, cover, and simmer over low heat until potatoes can be mashed easily against side of pot with a wooden spoon, about 25 minutes. When potatoes are soft, turn off the heat and use a potato masher to thoroughly crush and blend. Add the sausage, turn the heat on to medium, and simmer 5 minutes to bring the flavors together. Stir in the greens and cook 5 minutes until bright green and tender. Taste, adjust seasoning, and serve.

This soup, literally Green Soup, could be called the national dish of Portugal. It is traditionally made with a type of flat green cabbage called couve gallego.

The method of slicing leaves like this is called a chiffonade in the French lexicon. Important to get them thin enough that they will cook quickly.

Cream of Broccoli Soup

2008-09-04T15:29:00.000-07:00

Steam 2 heads of broccoli til done. Cook 1 sm potato. Saute 1 sm onion and 2 garlic minced in some butter til clear. Put all in blender, add about 1/2 can coconut milk or enough to let it blend well. You can leave some of the onion out if you want there to be more texture to the soup. Heat up in pan and add some beef broth powder (about 2 t.).

I served it with fish and some bread for a meal.

Korean recipes

2008-08-22T16:24:00.000-07:00

http://koreanfood.about.com/od/fishandseafoodrecipes/Korean_Fish_and_Seafood_Dishes.htm

Korean Cold Soup

2008-08-22T16:18:00.000-07:00

Is that ice in my soup?
Glenn Koenig / LAT
Shaved ice adds just the right frost factor to mul naeng myun, with thinly sliced beef, pickled cucumber, radish and buckwheat noodles.
Chill out with a bowl of naeng myun, the Korean specialty with springy noodles and a tangy broth.
By Denise Martin, Special to The Times August 29, 2007
Summer in Koreatown has long been marked by the sounds of slurping. The season for naeng myun -- cold noodles -- is now in full swing, and at restaurants across the neighborhood, huge bowlfuls of chewy buckwheat noodles quickly disappear. Occasionally there are pauses for a spoonful of icy-cold tangy broth, a bite of crunchy pickled daikon or cucumber, a sliver of crisp-sweet Asian pear, or a slice of tender beef brisket.Naeng myun is a light, refreshing dish from North Korea especially popular during the humid summers of the Korean peninsula's monsoon season. At the restaurant chain Yu Chun in Los Angeles, the broth is icy cold -- with snowy, shaved ice piled on top. It's not unheard of at restaurants here to find ice cubes floating in one's broth, although the practice of adding ice isn't de rigueur in the Koreas.

The soup is traditionally made with a combination of beef broth and dongchimi brine (the clear liquid used for pickling a particular type of daikon kimchi), and its cold temperature doesn't stun or overwhelm so much as heighten the interplay between sweet noodles and sour soup.In mul naeng myun (cold noodles in soup), the most popular preparation of naeng myun, noodles are piled high in the cool, beefy-tangy broth. Other traditional styles include hoe naeng myun (cold noodles with raw fish), in which the noodles are topped with slices of raw fish and mixed with a chile-pepper dressing, and yeolmu naeng myun (cold noodles with young radish), served with fermented baby radish in the soup.Mul naeng myun always comes with that neat stack of thinly sliced beef, typically brisket or shank, lightly pickled cucumber and daikon, sliced pear and half a hard-boiled egg -- a small mountain of chewy and crunchy textures.
The slurping may not commence, however, without a dollop of Asian hot mustard, a splash of vinegar and a sprinkling of sugar administered table side.Tangy mul naeng myun is so popular a refresher that it also doubles as a palate cleanser after a main course of kalbi, Korean barbecue beef short ribs. Large bowls of it are dropped off at the table like entree-size desserts, complete with new sets of chopsticks and soup spoons. The sweet noodles and cold broth feel just right after the parade of sticky, sauced beef.Making the dish from scratch requires only enough time to make a quick beef stock and enough patience to allow the soup to cool to an icy temperature.Most important, according to several Korean restaurants with a signature naeng myun, is striking the right balance between homemade beef broth and the dongchimi (watery radish kimchi) brine, sold in large tubs at most Korean grocers. The brine typically is made with water, garlic, ginger, green onions, chiles and pear.Selecting the right noodle is also key. Korean buckwheat noodles, available here in packages with generic English labeling such as "Oriental style noodles," are the common and most popular noodles used in cold preparations. They're made with a mix of buckwheat and sweet-potato flours and have a slightly sweeter and chewier texture than soba, the Japanese counterpart made of buckwheat and wheat flours.One popular alternative is arrowroot noodles, which are slightly gelatinous and more elastic. Restaurant servers often cut the noodles with scissors right at the table to make them easier to eat.At Korean markets, there are long rows of noodles of all kinds: rice noodles, buckwheat noodles, unrefined buckwheat noodles, etc. But ingredients are listed in English on the back of the package; look for buckwheat flour and sweet-potato starch (or for arrowroot, if you choose).In addition to traditional mul naeng myun, another great version of Korean cold noodles to make at home is a seafood variation with a shrimp- and fish-based broth. Like hoe naeng myun, it has skate wing -- but cooked, just until slightly firm but tender. And the broth takes even less time to make than the traditional beef naeng myun.The only other requisite is a set of really big bowls. Punch bowls would not be out of order.

Quinoa, cucumber, and tomato salad

2008-07-22T15:13:00.000-07:00

Soak quinoa 1/2 hr. Rinse well. Cook in rice cooker - 1 c. quinoa 2 1/2 c. water.

Marinade:
2 limes, squeeze juice out
2 garlic, minced
about 1/4 c. olive oil
salt to taste

Add to quinoa:
fresh cucumber and tomatoes
whatever fresh herbs on hand ( I did basil one day and cilantro and mint another)
ripe avocado chunks

Add leftover roast chicken cut ups to make it a meal.

Roast Chicken

2008-07-22T15:07:00.000-07:00

I cooked my first Chicken roast this week and I was pretty excited about it. I bought a Free Range, whole chicken from Whole Foods, marinated for a day in lime juice, olive oil and cilantro.

When I was ready to cook it, I preheated oven to 450. I rinsed chicken off and dried it. Then I smeared a paste over whole chicken. Paste: 2-3 T butter, 2 t. flour, and lots of salt and pepper.

I put chicken on a rack on top of a baking sheet that would collect drippings. (I guess it's better for the chicken not to sit in its oil.) Then I put it in oven, uncovered. I baked it at 450 for 10 min. then I reduced heat to 325 and roasted it another 1 1/2 hr to 2 hr. depending on size. I put a therometer in between thigh and main chicken and waited til it got to about 170-180. I wasn't sure I placed the therometer in right place, but it seemed done after an hour and a half and it tasted pretty close to the rotisserie chickens at Costco (that's kind of what I was going for).

I love eating the yummy skin right afterwards!! Enjoy!

Quinoa and Grilled Zucchini Recipe

2008-06-10T14:03:00.001-07:00

(www.101 cookbooks.com)

This quinoa and grilled zucchini bowl (or platter) is tossed with a pretty, pale green cilantro-flecked avocado dressing. It makes more than you will use for this particular recipe, but I like to have the extra on hand to add to salad throughout the rest of the week. If you dislike cilantro feel free to substitute chopped chives.

1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
3 large eggs
1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt
2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro for garnish

Prepare the cilantro-avocado dressing by blending the avocado, lime juice, cilantro, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.
Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.

While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Prepare your grill (medium-high heat). If you are worried about the zucchini coins falling through the grill you can thread them onto kabob skewers (stab through the green skin). Grill until zucchini are tender and cooked through, roughly 5 minutes on each side. Remove from the grill and cut each zucchini coin into quarters. (I COOKED THESE ON BROIL FOR 20-30 MIN INSTEAD. I HAVE ALSO TRIED THIS WITH RAW TOMATOES AND CUCUMBERS).

Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the grilled zucchini, pine nuts, eggs, goat cheese, and a bit of chopped cilantro for garnish. I serve this family-style, but you could do individual platings.

Serves 4 to 6.

HOW TO COOK QUINOA -- Soak for 1/2 hr. in water. Rinse well. Cook like rice - 1 c. quinoa to 2c. water. Bring to boil and simmer, covered for about 20 min.

Homemade Granola Bars

2008-06-09T22:17:00.001-07:00

HOMEMADE GRANOLA BARS #1 (complements of http://www.spinachandhoney.com)
These bars use no refined white sugar and no white flour. The most important part about making any homemade granola bar is that you know what is in them. Granola bars are also a great way to feed kids nuts. Mikey can easily eat half of the picture above in one day. He loves these things! We've even nicknamed them, "Mikey Bars." I would never let him eat that many packaged granola bars.

I have made this recipe with and without soaking the oats and nuts and it's good either way. Read how to soak oats here and nuts here. If I use the nuts within three days, I don't dry them, but if I am drying the oats, I'll throw the nuts on the cookie pan too. Again, you can skip this step, it makes little difference to the taste but is much healthier for the body.

1 cup rolled oats (soaking is optional) – see below
1/4 cup whole wheat flour
3 tablespoons honey
1/4 cup (4 tablespoons) melted butter
1/4 cup finely chopped nuts any combination of almonds, pumpkin seeds, sesame seeds, or walnuts (soaking is optional) – see below
1/3 cup milk or water (only use when soaking and drying oats, do not double)

If I soaked the oats and nuts overnight, I dry them in a 300 degree oven for about an hour or until the oats are crisp again. If I soak and dry a lot of oats it can take a lot longer. Some people use a dehydrator. I flip the oats and crumble them with my fingers a couple times during the process. I always turn off the oven when I leave the house. It doesn't hurt them to dry them some and then let them sit for a bit. I have also made this recipe with the soaked but not dried oats and nuts. It made for a more moist bar and I definitely don't use the 1/3 cup milk.

Mix with oats, 1/4 cup whole wheat pastry flour, 1/4 cup finely chopped mixed nuts or processed in a food processor for a very fine chop, 3 tablespoons honey, 1/4 cup melted butter, and 1/3 cup milk if I soaked and dried my oats.

Butter an 8x8 square baking dish or something similar.

Pour mixture evenly into the dish and spread flat.

Bake uncovered at 400 degrees for 40 minutes or until the sides turn golden brown and pull away from the edges of the baking dish.

Let cool on the counter before cutting bars.

These bars help us avoid processed snack food. Enjoy!

HOMEMADE GRANOLA BARS #2 (http://www.spinachandhoney.com)
1 cup rolled oats (soaked and dried)
1/2 cup toasted wheat germ
1/4 cup spelt flour
1 cup almonds (soaked and dried)
1 1/2 cups dried fruit (apricots, dates, and raisins)
1 tablespoon flax seed
1/2 teaspoon cinnamon
1/2 cup maple syrup
1/2 teaspoon vanilla
2 eggs
Homemade granola bars are surprisingly easy to make.
Preheat oven to 350 degrees.
I butter two 2.75 quart baking dishes because that's what I own, but one larger baking dish would be less washing afterward. I want the mixture to be about an inch thick.
Toast wheat germ in a frying pan until golden brown. While that is toasting, put all the ingredients except the syrup, vanilla, and eggs into a food processor. I use whatever dried fruit that I have on hand. I normally always have apricots, dates, and raisins. I also use whatever nuts that I have on hand. I just soaked and dried a ton of almonds so I used almonds in this recipe. Add the wheat germ and pulse the food processor until the ingredients are corsly crumbled.
Then add the syrup, vanilla, and eggs. Pulse a few more times until incorporated into the mix. Pour into the baking dish(es) and spread evenly. Cook uncovered at 350 degrees for 30 minutes or until the bars are hard and bounce back when poked with a finger. Cut the bars into squares or rectangles and store in the refrigerator. No need to double this recipe, it makes 12 to 16 bars depending on how I cut them.

SOAKING OATS:
I soak and then dry my rolled oats for making granola bars like these here and granola breakfast cereal. Read here for more info on why I like to soak my oats.

I don't have a dehydrator so I use my oven. I can't do huge batches because to dry the oats they have to be spread on one layer like the picture. I sometimes do two or three cookie sheets but I learned the hard way never to over populate the cookie sheet. Here is the process.

1 cup oats
2 tablespoons yogurt or lemon juice
2 cups water
butter for cookie sheet
salt to taste

Pour the oats, yogurt (or lemon juice), and water in a bowl. Cover and let sit on the countertop overnight. Lightly butter a cookie sheet and preheat the oven to 250 degrees. Drain the oats in a colander and run water over them. I mix them around with my fingers to rinse off the yogurt. Spread in a single layer on a cookie sheet and lightly salt. Put in the oven for an hour or until the oats are dry. Mix them around and fold them over halfway through the drying time. Now they're ready for bars or granola cereal.

Without processed snack food in the house, we eat nuts and seeds quite often, maybe every day. I make granola bars with them for Mikey. I soak our nuts and seeds overnight before eating them.

SOAKING NUTS AND SEEDS
Here are two reasons to soak your nuts and seeds:
1) Unsoaked raw nuts and seeds have enzyme inhibitors, our bodies need enzymes, so we don't want to eat enzyme inhibitors.
2) Unsoaked raw nuts and seeds contain phytic acid which is indigestible and bonds with minerals in the digestive tract, leeching them out of the body and possibly causing mineral deficiencies.

The drying part of the process is to preserve the nuts and seeds and make them taste good. Drying the nuts and seeds preserves them for about four months. When I use them in a recipe within three days of soaking, I skip the drying.

1 cup raw nuts and seeds (ex. almonds, walnuts, sesame seeds, and pumpkin seeds)
2 cups water
1 teaspoon salt

Cover the nuts and seeds with water and stir in salt. This is how to partially sprout seeds before eating, which decreases the enzyme inhibitors and phytic acid. Soak for a minimum of 7 hours. Drain and rinse in a colander. Spread on a baking pan and put in a 150 degree oven or a dehydrator for 12 to 24 hours.

Read more about soaking nuts and seeds:

http://www.avenaoriginals.com/library/recipe_display.asp?a=Soaking_Nuts_and_Seeds
http://anniecrawford.com/2006/03/22/404/
http://en.wikipedia.org/wiki/Nut_%28fruit%29

Day 1: Fasting from coffee and cookies

2008-06-09T21:42:00.000-07:00

So, I'm curious to see if the energy I still feel at 9:45pm after a full day with kiddoes has any correlation to the fact that I had no coffee and no refined sugars today. Now I consider myself rather healthy, not totally, bc I do like my morning cup of Joe and I also like my post-dinner cookie or ice cream or some other sweet. But I have been noticing that I have been really extra draggy throughout the day, and I can see the effect of caffeine on my moods and so I've been wanting to try and cut them out, but it takes more determination than I generally have. So, we'll see how long this lasts, and how I feel...

homemade "Larabar"

2008-06-09T14:55:00.000-07:00

homemade lara-type bars (complements of www.bunnyfoot.blogspot.com)

makes 1 bar
1 Tablespoon dates, pureed
3 Tablespoons dry ingredients (nuts, dried fruits, coconut, oats, etc.)

pit dates and whir in a food processor or mash by hand until they're one sticky mass. this will be the base, the "glue" that will hold it all together. to this base, add about 3 Tablespoons of finely diced dried ingredients - the nuts of your choice (almonds, cashews, pecans, hazlenut, etc.), dried fruit, oats, spices, etc. with your hands mix it all together and form into a tight ball. roll this ball into a rope and then pat it flat into a rectangle. tightly wrap in plastic wrap (the wrapping will help the bar hold it's shape as you further mold it) and apply pressure to the top using a flat surface - a cutting board works well. to shape the sides you can take two knives and apply pressure to opposite ends of the bars. refrigerate wrapped. for larger batches shape into a larger square, chill and cut into desired bar shapes with a very sharp knife.

some tasty combinations:
cashew: 1 Tablespoon dates + 3 Tablespoons cashews

almond coconut: 1 Tablespoon dates +2 Tablespoons almonds + 1 Tablespoon unsweetened coconut

almond spice: 1 Tablespoon dates + 3 Tablespoons almonds + 1/4 teaspoon each:
cinnamon & nutmeg + 1/8 teaspoon ground ginger.

cranberry coconut: 2 Tablespoons minced dried cranberries, 1 Tablespoon unsweetened coconut

Raw food energy bar

2008-06-09T14:54:00.001-07:00

Sort of Like Larabars (complements of www.cookiemadness.net)

Makes about 3 bars or a quarter or a 4×4 inch square which you can form and then cut or punch into shapes.

1 1/2 ounce almonds (about 1/3 cup)
3 ounces pitted dates (about 14, if you don’t have a scale)
2 teaspoons unsweetened cocoa powder
1 tablespoon prune puree
1 tablespoon quick cooking oats.

Place almonds in food processor and process into crumbs. Pour into a bowl. Place dates in processor and process as much as possible. Add almond crumbs back into processor and process until well mixed. Add cocoa, prune puree and oats. Process a little more, then dump into a bowl and knead until ingredients stick together. Shape into a rectangle. If it’s too sticky, knead in some more almonds or oats. Slice into about 3 bars or press into a square and cut out cute shapes.

granola

2008-06-09T14:52:00.000-07:00

Recipe for Granola-
6 cups of Old fashion oats
toast for 10 min
mix:1/2 cup honey
1/4-1/3 canola oil (you may have to add more of each in order to mix all the oats into it)
1 tsp almond extract/vanilla

Mix in nuts, seeds Coconut ect with the oats and then add the honey mixture
Cook for 10 min stiring 2 or 3 times

add raisins and fruit

Complements of Malora Mulhern

Pad Thai

2008-04-21T14:39:00.001-07:00

Serves 4

Prep ahead:

2 c. grated carrots
2/3 c. peanuts, chopped fine
6-8 scallions, diced

Sauce: 3 T lime juice
3 T catsup
1 T brown sugar
¼ c. soy sauce

Blanch: ¾ lb bean sprouts (basically put in boiling water for 30 sec. and drain)

Cook: 6-12 oz. rice noodles, depending on how many you want.

IN THE MOMENT OF FINAL COOKING:

Saute, 3 T oil, 3-4 garlic, minced, and 1 T minced chili. Stir in the carrots for 1 min. Set aside, and then scramble 4 eggs in the pan. Then pour everything in and mix all together.

Serve immediately.

**It’s one of those recipes that helps to prep a lot so that it goes fast in the moment of making it.

Megan's healthy muffins

2008-03-04T07:08:00.001-08:00

tried a new recipe over the weekend and I wanted to share….I’m staying away from white refined sugar and white flour as much as I can so I’ve been experimenting to see what works and what we all like! This recipe is very hearty and I feel comfortable giving it to the girls for a snack, dessert, or even breakfast! Just thought I’d pass it along…it tastes much better than it sounds! This recipe called for white flour but I just substituted for the whole wheat and also 1 C brown sugar – but I tried using maple syrup and the agave nectar….I’m sure you could use all maple syrup or honey, or just stick with the brown sugar. If anyone has any good recipes, please feel free to share! Always looking for new and healthy ideas!

BRAN FLAX MUFFINS

1 ½ C Whole Wheat Flour

¾ C Ground Flaxseed Meal

¾ C Oat Bran – I just used oats b/c that’s all I had in the house

2 tsp. Baking Soda

1 tsp. Baking Powder

½ tsp. salt

2 tsp. cinnamon

1 ½ C carrots, shredded

1 or 2 apples, peeled and shredded

½ C Raisins

1 C Nuts

(I didn’t use the nuts or raisins)

½ - ¾ C Maple Syrup

¼ C Agave Nectar

¾ C milk

2 eggs beaten

1 tsp. vanilla

Mix together flour, flaxseed meal, oats, baking soda, baking powder, salt and cinnamon in large bowl. Stir in carrots, apples, raisins (opt), and nuts (opt). Combine milk, beaten eggs, vanilla, maple syrup, and nectar. (If using brown sugar, mix with the dry ingredients) Pour liquid ingredients into dry ingredients and stir until everything is moistened. Do not over mix. Fill muffin cups ¾ full and bake at 350 for 15-20 minutes. Yields 15 or so muffins. ENJOY!

Creamy Potato Soup

2008-01-23T13:23:00.000-08:00

Tried and true by Minnesotans, this delectable soup will warm you up nice and tastes just right. Posted by Heather, who stole it from Rachel, who nabbed it from someone else.

1 ½ cups chopped Onion

1 ½ cups chopped Celery

1 ½ tsp Salt

2 tbsp Butter

Sauté until soft (5 minutes)

Add:

3 cups cubed peeled Potatoes (if red, don’t peel)

3 cups Water

1 tsp Dill

½ tsp Marjoram

Bring to boil

Reduce heat and simmer 10 minutes (or until potatoes are soft)

Add:

1 cup Milk

2 – 4 tsp Cream Cheese

Blend, serve, and ENJOY!!

Stir-fry with almond butter and sesame oil

2008-01-05T10:12:00.000-08:00

Saute in sesame oil:
mushrooms and shallots and red peppers

Chop up - bok choy

Add soy sauce or braggs and 1 t. of almond butter.

Add bok choy and snap peas

Serve over brown rice.

Animal, Vegetable Miracle

2008-01-04T14:03:00.000-08:00

Amazing book about a year of eating locally grown everything! Great recipe ideas found at www.animalvegetablemiracle.com

Vanessa's January Meal Ideas

2008-01-04T13:53:00.000-08:00

1. Broiled tofu stir-fry with bok-choy
2. Costco roast chicken in tortillas
3. meatballs and spaguetti
4. Chili in crockpot with black beans
5. veggie pizza
6. tempe and veggie casserole
7. pot pie with fresh veggies and leftover chicken
8. veg lasagna
9. tacos
10. veg frittata
11. squash cream soup
12. another crockpot meal - wild game
13. popcorn, fresh fruit and carrots, and nacho night
14. stir-fry with green beans and tofu
15. sushi rolls
16. mint rice paper rolls (vietnamese-style)
17. stir-fry with orangish and redish veggies - carrots, red peppers, oranges and chicken
18. chile relleno casserole

Fruits/veggies in season: bok choy, potatoes, sweet pot, citrus

BUY:
salsa
cottage cheese
chile rellenos
local market for produce

Cholesterol cutting ideas

2007-10-24T13:28:00.000-07:00

1. Eat 3 c. beans/week (most dry beans - 1/4c have about 14 g. fiber, and lots of protein)
2. Eat less cheese, butter and egg yolks.
3. Eat more complex carbs, like brown rice, quinoa, whole grains, bran instead of white rice, white potatoes, pasta
4. Eat less white sugar, flour, alcohol.
5. Exercise more.
6. Eat more fish and chicken. Less red meats.
7. Eat LOTS of veggies and fruits.

Cholesterol cutting menu ;-)

2007-10-24T13:18:00.000-07:00

1. Garlic chicken stir-fry with quinoa, peppers and basil. Side of kidney beans
2. Roasted zucchini, squash, mushrooms and onions, with wild rice and marinaded mahi-mahi. Side of black beans.
3. Chicken and broccoli, green bean, mushroom, stir-fry with wild rice. Serve with 1/4 c. soy beans
4. Sauteed Barley with mushrooms, onion, garlic and breaded tilapia (375 for 15-25 min. Side of white beans
5. Lasagna - made with sliced sweet potatoes instead of pasta, tofu instead of cottage cheese, parmesean and mozz.
6. Chicken stir-fry - zucchini, squash, red and yellow pepper, few green beans and wild rice.

1. Tofu marinaded stir-fry, with ginger, soy sauce, and sugar snap peas veggie mix. Wild rice.
2. Southwest meal - black beans and veggies. Spoon into tortillas
3. Pesto veggie pasta - broccoli, carrots and cauliflower, olive oil, basil and pine nuts - sprinkle with parmesean. Serve with ???
4. Tuna/salmon, drained and add a chipotle, sweet dressing to it - with crackers or with ??
5. Sushi rolls with fish, avocado, and cucumber

Chile Relleno casserole

2007-10-23T13:40:00.000-07:00

From my friend Marcelle. She made it for our women's get together, and it was awesome!!!

Layer chile rellenos, canned, on bottom of casserole,
Put cheese on top of chiles,
Then add egg layer.
Sprinkle parsley on top.

Cook 350 for 30 min, for a 13x9 dish.

Way to do the eggs,

separate the eggs - whites and yolks. Whip the whites until merengue-like and then fold the yolks back in.

Finally I have a menu

2007-10-17T18:37:00.000-07:00

Well, sort of, it's not quite complete but it'll do for now.

1. Mean Green Tortilla Soup from Rachel Ray
2. Red beans and rice
3. French Beef Stew
4. Ricotta Gnocchi and Spinach Bake
5. A cambells soup recipe or something in the crock pot

Poaching Chicken

2007-09-20T08:22:00.000-07:00

Poached chicken breasts

(thing) by Mitzi (7.7 hr) (print) ? 1 C! Sun Apr 17 2005 at 3:20:05

Poaching is a method of cooking that involves simmering meat (usually poultry or fish) in a herb-infused liquid (often wine, broth, or both). Poached chicken. Sounds boring, right? Well, yes and no. By itself, it isn't much more than a staple for dieters, but poached chicken is a basic recipe that can easily lead to many more delightful dishes. Think of it as a workhorse recipe - unsexy but extremely versatile.
Chicken salad? Poach that chicken! Tortilla soup? Best served over a mound of succulent shredded chicken. Chicken quesadillas are tastiest when the peppers and Monterey Jack ooze over perfectly cooked chunks of tender chicken (don't forget the cilantro). Chicken caesar salad is one of my favorite lunch entrees, but it's miserable when the chicken is bland and dry and unappetizing. Any number of casseroles, soups, stews, and savory pies call for precooked chicken. If you cook it correctly, a nice poached chicken breast with a dollop of chevre and a sprinkle of fresh herbs makes a fine main dish.

But there's the rub. Most people have no idea how to transform a plain, raw chicken breast into something that actually tastes good. Chicken is a fickle beastie. Once skinned it has very little of the unctuous fat that makes everything taste better, and it can easily become dry, chewy, and utterly flavorless. Truth is, few people without our sneff's gifts are able to pan-sear chicken to plump and juicy perfection. Poaching the chicken is a good alternative for a couple of reasons.

First off, the broth in which the chicken is simmered flavors the meat completely, so you don't wind up with tasty-on-the-outside, rubbery-on-the-inside poultry. Secondly, there's no added fat in the poaching process, so the meat doesn't become butterlogged and greasy (not that there's anything wrong with butter, but sometimes you want to keep things a little lighter). Lometa has a lovely grilled chicken recipe here on E2, but grilling can be a messy (and seasonal) affair, and poaching is warm and indoorsy.

One of the dandy things about poaching is that you can easily vary the final flavor of the chicken by switching out the herbs used in the poaching liquid. Though it's certainly possible to poach a whole chicken, this recipe is for smaller portions and includes directions for poaching two boneless, skinless chicken breasts.

Poaching the Chicken

For two boneless, skinless chicken breasts:

Note that you want about two or three cups of cooking liquid per chicken breast when you poach. The chicken must be covered by the liquid at all times during the cooking process. The flavorings are really up to you; think of this as a guideline recipe.

A small bunch (6 to 8 stems) of fresh tarragon
4 sprigs of fresh thyme
2 bay leaves
2 garlic cloves, gently crushed but still pretty much whole
1 teaspoon whole black peppercorns
1 cup sherry or white wine (really any brand will do, but not too sweet, dear)
1 cup low sodium chicken broth (or homemade stock) 1 stalk celery, roughly chopped
1/2 white onion, coarsely chopped
2 boneless, skinless chicken breasts, split
kosher salt

Make a bouquet garni: Tie tarragon stems, thyme, bay leaves, and peppercorns in a small square of cheesecloth. Combine the bouquet garni, garlic, sherry, chicken broth, celery, onion, and 4 cups water in a medium pot, and bring to a boil over high heat. Reduce heat, and let the broth simmer for 5 minutes so that all the flavors have a chance to develop.

Ligtly salt the chicken breasts on both sides and add them to the gently simmering broth. Make sure they are completely immersed in the liquid, and allow them to simmer uncovered for seven minutes. When that time is up, take the pot off the flame, cover it tightly, and allow the carryover cooking to finish the chicken. Don't peek, just let the chicken cool in its cooking liquid for thirty minutes to an hour. This prevents the chicken from drying out, and produces a juicy little bird breast that's perfect for chicken salad.

Other nice additions to the cooking liquid include carrots, sweet bell pepper, spicy red pepper flakes, lemon zest (be sparing with this pungent stuff unless your recipe calls for very lemony chicken), and almost any combination of fresh or dried herbs. Remember that dried herbs tend to impart a stronger flavor, so adjust the recipe accordingly and don't worry about tying the dried herbs up in cheesecloth.

For Mexican dishes, a bouquet garni made with Mexican oregano, cumin, cilantro stems, a cinnamon stick (which adds a wonderful, earthy, hard-to-place yet distinct flavor), chili powder, marjoram, bay leaves, and thyme (or a combination of all of these dried herbs) is very tasty. You might also want to substitute a half-cup of tequila for the cup of sherry when poaching chicken that's intended for Mexican dishes (just add a bit more chicken broth or water to make up for the liquid loss). I also add extra garlic and a crushed serrano pepper to the cooking liquid.

For Asian dishes, try adding spices such as ginger, Vietnamese mint, Thai basil, citrus peel (lime is especially nice), star anise, lemongrass, five spice powder, kaffir lime leaves, or Szechuan peppercorns. Rice wine vinegar or sake are good substitues for the sherry or white wine in Asian-influenced poached chicken dishes. A squirt or two of good soy sauce never hurt anyone (but if you add soy to the poaching liquid, you might want to skip salting the chicken before you cook it). Chicken prepared this way is delicious in dumplings and spring rolls. Again, use your imagination!

Shred or cube the chicken and use in a yummy recipe of your choice. Alternatively, spread the warm breasts with a bit of goat cheese, sprinkle on a few chives, and serve as an elegant light supper along with a leafy green salad and some mashed potatoes. Simple comfort food.

Not all poaching involves meat. Poached pears and other sorts of fruit make delicious desserts!

Pesto

2007-09-19T07:13:00.000-07:00

2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Special equipment needed: A food processor

If you are using walnuts and they are not already chopped, pulse them a few times in a food processor. Combine the basil in with the nuts, pulse a few times more. Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated Romano cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

HOW TO FREEZE IT:
If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

Greek orzo salad

2007-09-18T09:36:00.000-07:00

Cook orzo.

Add:
chopped red onions
feta cheese (1/2 c)
fresh parmesean cheese (1/2 c)
chopped sundried tomatoes
frozen corn
salt and pepper
olive oil

Some with tofu

2007-08-27T13:00:00.000-07:00

I've decided to not feed Allison meat till she's older so I'm on the lookout for meatless protein rich dishes and found these on Dr. Sears website. I haven't tried them yet but they look pretty good.

• TOFU ENCHILADAS
• 1 pound firm tofu
• 1/2 lime
• 1/2 cup cilantro, chopped
• 3 cloves garlic, minced
• 8 oz. soy cheese, shredded
• salt and pepper
• 16 oz. enchilada sauce
• 12 corn tortillas
• 1 small onion, chopped (optional)
• garlic seasoning
Put tofu in blender or food processor, blend until smooth, and empty into bowl. Add the squeezed juice from half a lime. Add cilantro, garlic, and one handful of soy cheese. Season with salt and pepper.
Spread half the enchilada sauce on the bottom of a baking dish. Heat corn tortillas slightly in a pan. Fill each corn tortilla with about two tablespoons of filling, roll burrito-style, and place side-by-side in a baking dish. Cover with the rest of the sauce and the remainder of the cheese. Sauté onions and add to the top (optional). Sprinkle with garlic seasoning. Bake at 350 for 25 minutes.

• PENNE RIGATE CASSEROLE
• 1 lb. penne pasta
• 11/2 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 12-ounce package of soft tofu
• 1 bunch parsley, finely chopped
• 1 egg
• 2 cups marinara sauce
Boil pasta in salted water. Cook until firm to the bite. Drain.
Mix the tofu with the chopped parsley, egg, and a cup of the parmesan cheese.
In a 13x9 casserole dish, layer a cup of sauce, pasta, tofu mixture, mozzarella cheese, and sprinkle on the parmesan cheese. Repeat the layering.
Bake at 350 degrees until the casserole bubbles. Serve with a tossed green salad and Italian bread.

My first attempt at Raspberry Rhubarb Pie

2007-08-20T08:36:00.000-07:00

Making sushi with Ana

2007-08-20T08:30:00.000-07:00

Orange flax muffins

2007-08-18T16:35:00.000-07:00

Bake at 375 for 18-20 min. Let rest 5 min. before moving to cooking rack.
Makes about 30 muffins.

Dry Mix:
1 ½ c oat bran
1 c wheat bran
1 c flour
1 c flaxseed, ground
1 T baking powder
½ t. salt

Wet mix: mix in blender.
1 16 oz. can mandarine oranges, drained
1 c brown sugar
1 c yogurt
½ c canola oil
2 eggs
1 t baking soda

Pour wet into dry mix. Mix well and then stir in raisins.

Easy meatballs

2007-08-18T16:34:00.001-07:00

Bake at 375 for 10-20 min. depending on size of meatball.
Place them on cookie sheet lined with foil, not touching.

Mix:
1 lb beef (1/2 pork and ½ beef to mix it up)
½ c. bread crumbs
½ c. parmesean
½ t. salt
½ t. pepper
½ t. Worcestershire
1 t onion powder
1 t oregano
1 t basil
1 t garlic salt
1 T parsley
2 eggs.

Vietnamese spring rolls with mint

2007-08-17T09:57:00.000-07:00

INGREDIENTS
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped

4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce

3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
DIRECTIONS
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Note

The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Asian food markets.

http://allrecipes.com/Recipe/Vietnamese-Fresh-Spring-Rolls/Detail.aspx

Chicken Tikka Masala

2007-08-15T07:48:00.000-07:00

CHICKEN TIKKA MASALA, by Cooks Illustrated
Masala Sauce – CAN MAKE AHEAD UP TO 4 DAYS
Ingredients:
3 T vegetable oil
1 med. Onion, diced (1 ¼ c)
2 garlic cloves, minced (2 t)
2 t. fresh ginger
1 serrano chile, ribs and seeds removed (for less spicy), flesh minced
1 T tomato paste
1 T garam masala
(buy at store or make – 2 t coriander, ¼ t ground cardamom, ¼ t cinnamon, ½ t black pepper)
1 can crushed tomatoes (28 oz)
2 t sugar
½ t salt
2/3 c. heavy cream
¼ c cilantro

Heat oil. Cook onion until golden, 8-10 min. Add ingred. Garlic – garam masala. Cook 3 min. Add tomatoes, sugar and salt. Bring to boil. Reduce heat to a simmer and cook 15 min. Stir in cream and return to simmer. Put cilantro in at end when ready to serve.

Chicken Tikka – DO FIRST
½ t cumin
½ t coriander
¼ t cayenne
1 t salt
2 lbs. boneless chicken breast
1 c plain whole-milk yogurt
2 T oil
2 garlic cloves, minced
1 T fresh ginger

Combine spices in bowl and sprinkle on chicken, pressing gently to adhere. Cover with plastic wrap and refrigerate 30-60 min. Whisk rest of ingredients. While sauce above simmers, adjust oven rack to about 6 inches from top and heat broiler. Dip chicken into yogurt mixture. Make it thick dip. Arrange on baking sheet that has foil on it. Broil 10-18 min. and flip half-way through. Temperature will read 160 degrees. Let chicken rest 5 min then cut into 1 inch chunks. Do NOT simmer in sauce.

Serve with basmati rice.

Easy dinners

2007-08-13T14:16:00.000-07:00

If you have any favorite easy dinners, add to my list!!

1. Baked potato with salad and fruit smoothie
2. Omelett with toast
3. Rice, with beans and salsa
4. Pancakes with scrambled eggs
5. Waffle and fruit
6. Spaguetti and meat sauce
7. Grilled cheese and tomato soup - Nessa's fav!
8. Quesadilla and salad
9. Nachos and salad
10. Popcorn and smoothie
11. Sandwich and soup
12. Cereal!!
13. Mac N' Cheese with sausage - Jamie's fav!

Nessa's Menu thru Aug. 20

2007-08-13T14:14:00.001-07:00

1. Bok Choy stir-fry
2. Sushi and miso soup
3. Chicken Tikka Masala
4. Chicken Chilaquiles
5. Chicken, sun-dried tomatoes
6. Red enchiladas
7. Spaguetti and meatballs
8. Vietnamese spring rolls with mint
9. Sliced Turkey and mashed potatoes, salad
10. Mac n'cheese with sausage
11. Popcorn and red zinfandel
12. Tj sauce, tofu, green beans and rice
13. Angel hair pasta, with sun-dried tom, chicken and mushrooms

Macaroni Salad with bacon, peas and creamy dijon dressing

2007-07-31T18:24:00.000-07:00

Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing

The tangy dressing contrasts well with the smoky bacon, sweet bell pepper, and red onion.

Dressing:
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup chopped shallots
1/4 cup reduced-fat mayonnaise
2 tablespoons fat-free sour cream
2 tablespoons Dijon mustard
2 tablespoons lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt

Salad:
8 ounces uncooked large elbow macaroni
2/3 cup fresh green peas
2/3 cup finely diced red bell pepper
2/3 cup finely diced red onion
1/2 cup thinly sliced green onions
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon grated lemon rind
3 lower-sodium bacon slices, cooked and crumbled

To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.

To prepare salad, cook pasta according to package directions, omitting salt and fat; add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain. Combine pasta mixture, bell pepper, and next 4 ingredients (through rind) in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.

Yield: 8 servings (serving size: 1 cup salad and about 1 teaspoon bacon)

CALORIES 208 (30% from fat); FAT 7g (sat 3.2g,mono 2.2g,poly 1.4g); PROTEIN 8.6g; CHOLESTEROL 16mg; CALCIUM 44mg; SODIUM 454mg; FIBER 2.3g; IRON 1.5mg; CARBOHYDRATE 29.1g

Cooking Light, JULY 2006

Smoked Gouda Grits

2007-07-31T18:23:00.001-07:00

Smoked Gouda Grits

These creamy, smoky grits are great with roasted meats at dinner or with ham and eggs at breakfast.

1 teaspoon butter
4 cups chopped onion (about 2 large)
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
2 cups 1% low-fat milk
1/2 teaspoon salt
1 1/4 cups uncooked quick-cooking grits
1 cup (4 ounces) shredded smoked Gouda cheese
1/2 cup egg substitute
1/4 teaspoon freshly ground black pepper
Cooking spray

Preheat oven to 375°.

Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until golden, stirring occasionally. Stir in broth, milk, and salt; bring to a boil. Gradually add grits, stirring constantly with a whisk; simmer 5 minutes, stirring frequently. Remove pan from heat; stir in cheese, egg substitute, and pepper. Spoon grits mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 40 minutes.

Yield: 8 servings (serving size: about 1 cup)

CALORIES 199 (27% from fat); FAT 5.9g (sat 3.3g,mono 1.7g,poly 0.5g); PROTEIN 10.7g; CHOLESTEROL 20mg; CALCIUM 195mg; SODIUM 469mg; FIBER 1.1g; IRON 1.6mg; CARBOHYDRATE 25.3g

Cooking Light, NOVEMBER 2005

Balsamic Vinegar Chicken & Veggies

2007-07-31T18:19:00.000-07:00

Balsamic Vinegar Chicken

Ingredients

4 skinless, boneless chicken breasts
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cloves garlic-minced
1/4 cup balsamic vinegar
3/4 cup chicken broth
salt and pepper to taste

Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. An easy method to use for coating is to put flour, salt & pepper mixture into a Ziploc bag; then add chicken, shake and remove. Heat olive oil in a skillet over medium/high heat and sauté the chicken until it is nicely browned on each side (about 2-3 minutes per side). Reduce heat to low. Add the garlic to skillet and sauté for 1 minute. Add the vinegar and chicken broth. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 5 minutes. Pour sauce over the chicken and serve.

Balsamic Glazed Vegetables

Ingredients

Baby packaged fresh carrots
1 package broccoli heads
½ cup water
½ cup balsamic vinegar
1 tablespoon butter

Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook ten minutes. Remove lid and increase heat, to allow water and vinegar to reduce and glaze the veggies, about five to seven minutes. When glazed to a sweet rich brown color, add butter to coat veggies lightly. Season with salt and pepper and serve.

Rojas menu

2007-07-31T18:15:00.000-07:00

1. Lasagna Rolls
2. Soup with twice baked potatoes
3. Creamy egg and noodle bake
4. Mozzarella Chicken skillet
5. Macaroni Salad with bacon, peas, and creamy dijon dressing and Cubano Sandwich
6. Smoked Gouda grits w/ some meat or salmon skewers (on sale at Schnucks this week)
7. Balsamic Vinegar Chicken and veggies

Cubano Sandwich

2007-07-31T18:10:00.000-07:00

Pressed Cubano with Bacon

Garlic oil gives these sandwiches a crisp, flavorful crust. Hawaiian rolls provide a slightly sweet contrast to the salty ham, pickles, and mustard. To make this easy supper even quicker to prepare, use precooked bacon. Serve with banana peppers.

1 teaspoon extravirgin olive oil
1 garlic clove, minced
4 (3-ounce) Hawaiian rolls, sliced in half horizontally
2 tablespoons yellow mustard
8 (1/2-ounce) slices reduced-fat Swiss cheese, divided
4 bacon slices, cooked and halved
12 dill pickle slices
2 teaspoons minced fresh cilantro
6 ounces thinly sliced 33%-less-sodium ham
2 ounces thinly sliced deli roasted turkey breast

Combine oil and garlic.

Spread cut sides of rolls evenly with mustard. Place 1 cheese slice, 2 bacon halves, 3 pickle slices, and 1/2 teaspoon cilantro on bottom half of each roll. Divide ham and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice and top half of roll. Brush garlic oil evenly over outside of rolls.

Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook 3 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches.

Yield: 4 servings (serving size: 1 sandwich)

CALORIES 432 (30% from fat); FAT 14.5g (sat 6.3g,mono 4.1g,poly 1.2g); PROTEIN 27.1g; CHOLESTEROL 49mg; CALCIUM 292mg; SODIUM 1053mg; FIBER 2.8g; IRON 3.1mg; CARBOHYDRATE 47.6g

Cooking Light, JUNE 2004

rummaging through cupboards

2007-07-29T11:53:00.000-07:00

Don't think I cook pork loin, etc everyday! ;-) I hadn't tried any of these recipes before posting, I just decided to post them so I could remember them as ones I wanted to try out. I went through my cupboards this week and searched for recipes on-line based on random ingredients I had; it ended up being fun trying to find recipes based on just a couple ingredients, like I did a search for coconut milk and pork loin, and the one I posted is what came up!!

Ham, Cheese, Pepper Melt

2007-07-27T12:07:00.000-07:00

Oh my! Vanessa you posted some awesome recipes! I feel silly posting something so simple but here goes...

I love to make this sandwich for lunch on the weekends. It's really easy and has so much flavor! I make it on a griddle like I would make a grilled cheese sandwich, but I beef it up with a couple slices of cheddar cheese, fresh ham, and sliced red peppers. Use a thick bread (I love wheat) and it's pretty hearty. Yum :)

Coconut Rice with Sauteed Pork Loin

2007-07-26T14:02:00.000-07:00

The rice part of this ended up being a bit more time consuming than I think it's worth on a regular cooking basis. The ginger pesto is tasty but again, time... The rice is more moist when cooked as they suggest and also with a bit more flavor. I didn't do a special marinade for the pork, bc mine already had one; I like how sauteed pork loin tastes and it's nice and fast.

Coconut Rice with Sauteed Pork Loin

1/2 cup oil
1/2 teaspoon salt
1/4 cup ginger, minced
1/4 cup green onions, minced
1/4 cup minced cilantro
2 cups Basmati rice
1 cup coconut milk
1 cup chicken stock
1/2 cup diced onions
1/4 cup + 1 tbl. light oil
2 tablespoons ginger pesto
3 pieces pork loin (2.5 oz)
1/2 cup flour
1/4 cup thinly sliced onions
1/8 teaspoon white pepper

To make ginger pesto, mix together oil, salt, ginger, green onions, cilantro and pepper.
Cook rice with coconut milk, chicken stock and diced onions. Cook as if using only water.
When rice is cooked, dollop with a little ginger pesto.
Meanwhile, heat 1/4 cup salad oil in a wok. Dust onions with flour, salt and pepper. Shake off excess flour, and fry in oil until golden brown. Place on paper towel to drain. In a separate wok, heat remaining 1 Tbs of oil.
Dust pork with flour, salt and pepper. Cook in hot oil about 2 minutes on each side.

Serve pork over rice and top with fried onions.

http://www.thatsmyhome.com/momsdiner/pork/sauteed-pork-loin.htm

THAI CHICKEN SATAYS

2007-07-26T14:00:00.001-07:00

I cooked this a few days again and it was really yummy, if you like trying a different kind of chicken marinade. It definitely has that curry, coconut milk flavor to it. It's actually a really fast and easy meal, if you do the marinading ahead of time which it recommends. I served it with the pita and I spread the plain yogurt on pita, sprinkled some cilantro, put a slice of cucumber, and then the chicken - yummy :-) PS - I didn't put the chicken on skewers and they turned out fine.

1 cup plain yogurt
1/2 cup coconut milk
1 tablespoon curry powder
1 teaspoon lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1 clove garlic, crushed
1 pound chicken tenders
6 (6-inch) pita bread rounds, cut in half
chopped fresh cilantro
plain yogurt

1. Combine 1 cup yogurt, coconut milk, curry, lemon juice, ginger, salt, pepper and garlic in medium bowl; reserve 1/3 cup marinade. Add chicken to remaining marinade; cover and refrigerate at least 8 hours.
2. Soak 12 (10-inch) wooden skewers in water 30 minutes; set aside.
3. Remove chicken from marinade; discard marinade. Thread chicken onto skewers. Place skewers on broiler rack coated with nonstick cooking spray; place rack on broiler pan. Broil 4 to 5 inches from heat source 4 to 5 minutes. Turn skewers; brush with reserved marinade. Discard any remaining marinade. Broil 4 minutes more or until chicken is no longer pink in center.
4. Remove chicken from skewers. Fill pitas with chicken and top with cilantro and dollop of yogurt.

Serving Suggestion : Serve with a fruit salad including pineapple, mandarin oranges and bananas.

Submitted by: RC
http://www.cooks.com/rec/doc/0,1618,129180-255195,00.html

Baked Lasagna Rolls, Cooking Light

2007-07-26T13:51:00.000-07:00

Ingredients

2 cups Dragone part skim ricotta cheese
1¼ cup Dragone Mozzarella part skim cheese, shredded
¼ cup Dragone Parmesan cheese
1 egg
1 teaspoon garlic powder
¼ cup chopped fresh parsley
½ teaspoon salt
½ teaspoon black pepper
2 cups shredded baked
chicken breasts*
8 cooked lasagna noodles
1 ½ cup tomato sauce

* As a time-saver, use a rotisserie chicken from your grocer’s deli. Directions

1. Preheat oven to 375°.
2. Mix first eight ingredients, reserving ¼ cup of mozzarella for baking, set aside.
3. Lay a large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of ricotta mixture and ¼ cup chicken.
4. Starting at one end, roll one noodle at a time.
5. Fill the bottom of a baking dish with ½ cup of tomato sauce.
6. Lay rolls seam-side down, cover with remaining tomato sauce, and sprinkle with ¼ cup mozzarella cheese. Bake at 375° for 20 minutes.

Prep Time: 25 minutes
Yield: 8 servings
Nutritional Info: Calories: 405 (34% from fat); Fat: 15.3 g (saturated fat: 8.4 g, mono. fat: 4.5 g, poly.: 1.2 g); Protein: 36.4 g; Carbohydrate: 29.1 g; Fiber: 2.0 g; Cholesterol: 116 mg; Iron: 2.7 mg; Sodium: 841 mg; Calcium: 458 mg
http://www.dragonecheese.com/dragone/Lasagna/recipes/6_chicken.html

Santa Anna's Black Bean Casserole

2007-07-26T13:47:00.000-07:00

I just cooked this today, and I really liked it - it's like an easy cheesy enchilada recipe.

2 cups chopped onion (I just used one big onion)
1 1/3 cups chopped green pepper (I used one red pepper instead)
14 oz can stewed tomatoes
3/4 cup favorite salsa
1/2 tsp garlic
2 tsp cumin
2 15-oz cans black beans, drained
8 corn tortillas
1 1/2 cup shredded vegan cheese (opt but suggested)

In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil. Reduce heat and simmer uncovered for 5 minutes. Stir in beans. Spread 1/3 of the bean mixture over the bottom of a 13x9 pan. Top that with half of the tortillas, overlapping as necessary and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture. Cover and bake at 350F for 30 minutes or until heated through. Sprinkle with remaining cheese and let stand for 10 minutes. Garnish with shredded lettuce and chopped tomatoes. For more of a Mexican flair, add slices of avocado on top or your favorite guacamole.

Have fun with your Mexican tortilla casserole recipe.

http://chetday.com/casserolemexicanrecipe.htm

Bok choy stir-fry

2007-07-25T14:30:00.001-07:00

http://chinesefood.about.com/od/poultryrecad/r/bokchoychicken.htm?p=1

Bok choy, broccoli and mushroom stir-fry
INGREDIENTS:
3 medium chicken breasts, boneless and skinless
3 large bok choy stalks with leaves
mushrooms, sliced
bunch of broccoli

Marinade: 1 TB Chinese rice wine or dry sherry, 1 green onion, diced, 2 tsp cornstarch (I just used whatever instant marinade I had, and added a little cornstarch to it with green onions)

Sauce:
• 1/4 cup low-sodium chicken broth
• 2 TB water
• 2 tsp white rice vinegar
• 1 clove garlic, finely chopped
• 1/4 tsp salt

At end: 1 teaspoon cornstarch , 4 teaspoons water

PREPARATION:
Marinate the chicken for 30 minutes.

Separate the bok choy leaves and stalks, and cut both cross-wise into thin strips.

Combine the sauce ingredients and set aside. Combine the cornstarch and water in a small bowl and set aside.

COOK:
Heat wok and add 2 TB oil. When oil is ready, add the chicken and stir-fry until it turns white and is nearly cooked. (Stir-fry in two batches if necessary). Drain the stir-fried chicken on paper towels.

Clean out the wok and add 2 - 3 TB oil. When oil is ready, add mushrooms and broccoli, add the bok choy stalks. Stir-fry briefly and add the leaves.

Heat sauce to bring to a boil. Add the cornstarch/water mixture to the sauce and stir rapidly to thicken. Add the chicken and veggies. Mix through and serve hot. Serves 4.

Make rice.

Nutritional Breakdown per serving (based on 3 servings and 4 TB oil for stir-frying): 451 calories (kcal), 21 g Total Fat (18 g Monounsaturated Fat), 57 g Protein, 5 g Carbohydrate, 137 mg Cholesterol, 818 mg Potassium, 424 mg Sodium, 1g Fiber

Nessa's Menu thru Fri. Aug. 3rd

2007-07-24T14:49:00.000-07:00

1. Baked Mac N'cheese
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_18422,00.html
2. Roasted pork loin with Veggies
3. Chicken Stir-fry with Bok Choy and Garlic Sauce
4. Pizza
5. Bella's Chicken with mushrooms and sun-dried tomatoes
6. Chicken sausage tossed with peppers, black beans, and pasta
7. Pork tacos

8. Tortilla black bean casserole
9. Baked Lasagna rolls
10. TJ sauce with chicken and rice
11. Thai Chicken satays
12. Coconut rice with sauteed pork loin

Rojas menu

2007-07-23T09:26:00.001-07:00

1. Baked Stuffed Shells
2. Pork Stew with Tomatillos
3. Crockpot chicken with salsa, corn and beans (I think I'll turn them in to enchiladas)
4. Buffalo Chicken Rolls
5. Baked Chicken Lasagna Rolls
6. Fettuccine Alfredo with chicken on the side or top haven't decided.
7. Meal from my friend Sara down the street (I'm making a double recipe of the shells for her)

Balsamic Vegetables

2007-07-20T17:26:00.001-07:00

This is a quick veggie side, especially great on a hot summer day!

Slice up fresh mozzarella cheese, tomatoes, and broccoli. Layer "standing up" in a glass dish. Pour balsamic vinegar over it and salt and pepper. (A little balsamic goes a long way.) Cover and let stand in the fridge appx 1 hour. So simple, but so good!

Nessa's Menu thru 21st

2007-07-12T14:40:00.001-07:00

1. Tofu Stirfry
2. Peach Love (See Lauren's recipe below)
3. Turkey hot dogs and Baked mac n'cheese
4. Zucchini, Sausage and Feta
5. Sundried tomatoes, pasta and chicken dish
6. Chicken chiliquiles
7. Roasted veggies and b-cue chicken - balsamic vinegar roast

SNACKS
Sushi
Trail mix
Fresh fruit

Black bean and corn salad

2007-07-12T14:33:00.001-07:00

MARINADE:
Equal parts red wine vinegar and olive oil
Salt and pepper to taste

ADD:
1 Garlic clove, minced
1/4 c. green onion, diced
1 can black beans
5 corn on cob, cooked and cut off
2 tomatoes, diced

Peach Jalapeno Love

2007-07-12T09:40:00.001-07:00

This is such a fun idea. Thanks Vanessa for starting this blog. I decided yesterday that I am committing to one year of cooking with out repeating a recipe. I was inspired by a girl I haven't met in Ft. Collins, CO who hasn't repeated for 5 years! I thought it would force myself to get out of the rut and try new things...since I am such a creature of habit!

So here is my first concoction.. I made it up...and it was so so good. I don't usually measure anything out so these are approximates.

1 medium sweet onion
olive oil
salt
peach salsa
peach jam
1 or 2 jalapeno finely cut
ground beef
cumin
tortillas
Mexican cheese
Cinnamon
butter

Saute olive oil, salt, and onion until onions are translucent and sweet
add 2 spoon fulls of peach jam
maybe 1/2 cup peach salsa
add jalapeno

push those to one side of the skillet and add ground beef to other side. sprinkle cumin on top of the beef and brown beef
once it starts to brown mix it all together.

Once you have the mixture. Turn the Broiler on.
cut your tortilla's in half. butter them and place them under the broiler to brown a little.
take out and add cheese to each side.
(This is the part that seems weird but it's so good) lightly sprinkle cinnamon on top of the cheese,
put back under broiler to melt.
bring back out and add the ground beef mixture to one side. Flip other tortilla on top and put butter on that side and place back under the broiler to brown.

When it comes out...you have just created PEACH JALAPENO LOVE!

Hope you enjoy.

Basic Vegetable Soup

2007-07-09T13:48:00.001-07:00

Ingredients:
1 onion, diced
1 clove garlic, minced
1 stalk celery, diced
1 c. carrots, diced
1 bunch Napa cabbage diced
3 zuccinis, diced
enough chicken broth to cover the veggies (I used water plus chicken boullion)
soy sauce to taste
pepper to taste

Saute onion, garlic, and celery in high heat oil. When transparent and soft, add cabbage and zucchinis and saute a bit. Then add the broth and carrots and bring to boil. Reduce to simmer and simmer for about 15 - 20 min. Add soy sauce to taste to the pot of soup at the end.

I serve it with lime squeezed in (it's a Mexican thing!)

Serve with salad and yummy bread.

Chicken Chilaquiles

2007-07-05T12:33:00.001-07:00

Ingredients

2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup chopped green onions
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers, divided
2 tablespoons grated Parmesan cheese
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup 1% low-fat milk
1/4 cup chopped fresh cilantro
1 (11-ounce) can tomatillos, drained
1 (4.5-ounce) can chopped green chiles, drained
12 (6-inch) corn tortillas
Cooking spray

Preparation

Preheat oven to 375°.

Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.

Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.

Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.

Yield

4 servings (serving size: 1 1/2 cups)

Nutritional Information

CALORIES 347(28% from fat); FAT 10.9g (sat 4.5g,mono 2.9g,poly 1.9g); PROTEIN 30.9g; CHOLESTEROL 79mg; CALCIUM 272mg; SODIUM 560mg; FIBER 5.9g; IRON 1.5mg; CARBOHYDRATE 33.3g

Barbara Lauterbach , Cooking Light, JULY 2007

Zucchini, Sausage & Feta Casserole

2007-07-05T12:22:00.001-07:00

2 1/2 cups uncooked ziti
8 oz chicken sausage
Cooking spray
1 tsp olive oil
5 cups thinly sliced zucchini
2 cups vertically sliced onion
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
3 garlic cloves, minced
1/2 cup fat-free , less-sodium chicken broth
2 tsp all-purpose flour
1/2 cup (2oz) crumbled feta
1/2 cup (2oz) shredded part-skim mozzarella cheese

1 Preheat oven to 400

2 Cook pasta in boiling water 5 min, omitting salt and fat, drain

3 Remove casings from sausage. heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until veggies are tender and zucchini begins to brown, stirring occasionally.

4 Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 min. Combine zucchini mixture, pasta, sausage and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11x7 in baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400 for 20 min or until bubbly and lightly browned

Yield 6 servings (serving size 1 cup)

Gnocchi with Shrimp, Asparagus, and Pesto

2007-07-05T12:15:00.000-07:00

Ingredients

2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons extravirgin olive oil
1/4 teaspoon salt

Preparation

Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.

Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.

Yield

4 servings (serving size: 2 cups)

Nutritional Information

CALORIES 355(24% from fat); FAT 9.3g (sat 1.6g,mono 4.5g,poly 2.5g); PROTEIN 26.5g; CHOLESTEROL 170mg; CALCIUM 108mg; SODIUM 894mg; FIBER 3g; IRON 5.7mg; CARBOHYDRATE 42.7g

Joanna's Menu: June 30 - July 7

2007-07-03T12:03:00.000-07:00

Saturday (6/30) - Chicken Cordon Bleu, frozen corn on the cob, croissant rolls, fruit parfait
Sunday (7/1) - Baked Mac n' Cheese, frozen broccoli
Monday (7/2) - 5-Way Cincinnati Chili
Tuesday (7/3) - Dinner with friends
Wednesday (7/4) - Spaghetti, herb cheese twists, frozen broccoli
Thursday (7/5) - Grilled Italian Marinated Chicken, Hawaiian bread (from mix)
Friday (7/6) -After Church Chicken, frozen broccoli, corn on the cob
Saturday (7/7) - Stuffed Bell Peppers

Rojas menu

2007-07-02T18:22:00.000-07:00

I usually just list 5-7 meals for a week. I don't assign days b/c I found that there were days that I wasn't in the mood to make what was for that day then I just got confused.

1. (tonight actually) Wild rice and chicken skillet
2. Potato salad (this will probably end up being a side to some other dish)
3. Broccoli Mac & Cheese Gratin
4. Ham & Guyére Potato Gratin
5. Chicken Chilaquiles
6. Zucchini, Sausage & Feta Casserole
7. Gnocchi w/ Shrimp, asparagus and pesto

Um, yes, we like potatos and cheese!

How to cook Sushi Rice

2007-07-02T14:16:00.001-07:00

http://japanesefood.about.com/od/sushiforbeginner/r/sushirice.htm

Red Enchilada Sauce

2007-07-02T09:07:00.001-07:00

Combine over stove top:
1 can plain tomato sauce
3 T red chili powder
1/2 t. red chili flakes
1 T cumin
1 t oregano

Easy Spinach Pesto for Pasta or Pizza

2007-07-02T09:05:00.001-07:00

Puree in blender:
2 c. spinach
1/2 c. fresh basil or 1 t. dried basil
1/3 c. chicken broth
1/4 c. fresh parmesan, grated
1/4 c. olive oil
2 garlic cloves, minced
3 T pine nuts

QUINOA & BLACK BEAN SALAD

2007-07-02T07:49:00.000-07:00

FYI - very strong lime flavor, very fresh and interesting flavor, I just felt great after eating it. Good for leftovers - makes a lot. I haven't cooked much with quinoa, so I'm not sure if I overcooked the quinoa or not, but it tasted a little soft - anyone else cook much with quinoa?? 'Nessa

QUINOA & BLACK BEAN SALAD --- http://kitchen-parade.blogspot.com/2005/06/quinoa-black-bean-salad.html
Hands-on time: 30 minutes
Time to table: 60 minutes
Makes 8 cups

3 cups water
1½ cups quinoa
2 teaspoons table salt
¼ cup olive oil
¼ cup red wine vinegar
Zest & juice from 3 limes (about 5 tablespoons juice)
2 teaspoons kosher salt
1¼ teaspoon ground cumin
15 ounces canned black beans, rinsed and drained
1½ cups frozen corn (no need to thaw or cook)
1 red bell pepper, chopped
½ red onion, chopped
2 jalapeño peppers, minced (see ALANNA’s TIPS)
2 cups cilantro (about 1 bunch), chopped

Bring water to boil in a medium saucepan over medium high. Rinse quinoa well under cold running water. Add salt and quinoa to water, return to boil. Reduce heat to medium, cover and cook until liquid is absorbed, about 15 minutes. Transfer to colander to drain and cool slightly.Meanwhile, combine remaining ingredients in a large bowl. Add quinoa. Taste and add salt if needed. Let cool at least 30 minutes. Serve at room temperature.

ALANNA's TIPS
Where’s the heat in peppers? The flesh? No. The seeds? Sorry. The membranes that attach the seeds to the flesh? Yep. If your family appreciates plenty of heat, include bits of membrane.
Wash your hands well with soap after touching even relatively mild jalapeño peppers. You may not feel the burn on your fingers right away. But later, if you accidentally touch your eyes or lips, watch out!

Kitchen Parade is written for cooks in small towns and rural areas by second-generation food columnist Alanna Kellogg whose mother originated the column in 1959.

(c) Copyright 2005 Kitchen Parade

Cucumber and Wakame Seaweed Salad

2007-07-02T01:57:00.000-07:00

Ok, don't get grossed out on me just yet - you might actually find that you like seaweed! It's pretty healthy, being low-cal, high-fiber, good antioxidants and that sort of thing. You can buy salted wakame (just toss it in boiling water for a few seconds, then blanch it in ice water quickly to prep it) or dried wakame (in which case you just reconstitute it by putting in a bowl of water for 5-10 minutes) in the Asian section of the grocery store. If good old Fry's doesn't have it, you might have to try somewhere a little more specialized - AJ's or maybe an Asian market.

3 cucumbers (if using small English or Japanese ones...if not, maybe you'd only need 1 big American-sized one, seeded)
1.5 oz. wakame seaweed
1 can tuna, drained
1 clove garlic, minced
1 T. Dijon mustard
2 T. rice vinegar
3 T. vegetable oil
1/2 t. salt

Slice cucumber in 1-cm thick slices, then chop coarsely. Squeeze the water out of the wakame, and cut into 2-inch long slices. In a small bowl, combine last 5 ingredients. Add tuna, cucumber, and wakame and mix well. If you like, sprinkle a few sesame seeds over the top for garnish. (I apologize for the poor photo quality.) Serves 4.

Veggie Lasagna

2007-06-29T14:21:00.000-07:00

Veggie Lasagna

PREHEAT - 375 BAKE for 30 min. with foil then cont. baking 10 - 15 min. without foil.

Filling: Mix together...
15 oz. ricotta (or cottage cheese)
1 egg, slightly beaten
1 t dried basil
1 t dried oregano

I use lasagna pasta that doesn't need to be cooked and can just be layered right away. I just use any tomato sauce I have on hand.

I precook whatever veggie I plan to use, especially ones that give off lots of liquid, like spinach and zucchini. (These are the veggies I usually use, but you could use red peppers, mushrooms, etc)

In a 13 x 9 x 2 baking pan, spread the tomato sauce to cover bottom. Place one layer pasta on next, then spread some of the ricotta mix, then the veggies, then the mozzarella cheese. Then I repeat the steps 2-3 more times. I end with sauce on pasta and then some mozz sprinkled on top. If I have fresh parmesean, I'll grate some of that on the top too.

'Nessa (recipe adapted by American Beauty oven ready lasagne)

Vane's Menu

2007-06-29T07:35:00.000-07:00

MON
Brocc chicken casserole
TUES
Tuna and Seaweed salad (recently posted) + Sushi
WED
Hot dogs, corn on cob and leftovers
THURS
Pesto Pizza and Corn and black bean salad - with red vinegar dressing
FRI
??
SAT
TJ red sauce with chicken
SUN
Veggie lasagna
MON
Shepherd's Pie
TUES -anniversary eat out!
WED
Enchiladas with leftover red sauce
THURS
Black bean or chick pea or kidney bean recipe
FRI
Tuna recipe
SAT - go shopping for chic and meat
Pizza
Tofu Stirfry
Quinoa

TO BUY
gravy mix
water

BUY:
Chicken
beef
OJ
cheese - cheddar mix and pepper jck

Chicken Cordon Bleu

V's menu for June 24 - July 1

2007-06-28T08:50:00.000-07:00

Sun. - Eat out splurge!
Mon. - Trader Joe (TJ) Thai sauce with shredded chicken and froz green beans, and brown rice
Tues. - Red enchiladas with brown rice
Wed. - TJ frozen Pizza dough with Broccoli Orzo salad on side
Thurs. - Barbecue brauts with corn on cob; tomato, corn pasta salad
Fri.- Bean and rice soup with shredded chicken; spinach and strawberry salad with balsamic dressing
Sat. - Broccoli, rice and chicken casserole
Sun. - Veggie Lasagna

Fun with cooking

2007-06-28T08:36:00.000-07:00

I thought it'd be fun to have a place for us all to post our favorite recipes, either our own, or those we've found from others that we love, and that it'd be easy to share with others!!! Also, I wanted us all to be able to share our food menus for the week so we can get ideas for what to cook!! Fun with food!!! :-)