Tuesday, November 10, 2009
For the sauce: simply heat in a saucepan 1 can of red enchilada sauce and 1 can of diced tomatoes and green chiles (like Rotel). Stir in 1 tbl of lime juice and some fresh chopped cilantro.
For the beans: Rinse and drain 1 can of pinto beans. In a microwarve safe bowl heat with 2 tbl of water for 2 minutes. Mash with a fork. I added some salt, galic powder and cumin for some flavor.
Top a heated tortilla (flour or corn, your preference) with beans, then with a fried egg (or scrambled, or egg white, again your preference!) then top with the red sauce. Sprinkle with queso fresco or simply mexican cheese if that is what you have on hand!
The entire meal was so quick and easy to prepare and clean up, and was so quickly devoured, that my camera didn't stand a chance. Enjoy!
Thursday, November 5, 2009
- 2 tbl soy sauce
- 2 tsp sesame oil
- 1/2 tsp Chinese 5 spice powder
- (I think this particular time I added a squeezed orange too because I felt like it)
Preheat the oven to 400*F
Heat 1 tbl peanut oil (I usually use olive oil) until it is very hot. add the salmon and cook for 3 minutes then transfer to the preheated oven and cook for 5 minutes. Allow to stand for 2 to 3 minutes. Preferably, I skip this altogether and hand it off to Kevin to grill :)
To cook the greens, heat peanut oil (again, I use olive oil) until very hot, and add 1 or more cloves of chopped garlic, and a chopped 1 inch piece of gingeroot. Stir fry for a minute, and then add the greens. You can use bok choy, or chinese cabbage. Personally I like to use 1-1/2 to 2 huge bags of spinach. Yes, two!! I love spinach because it cooks down so much. Kevin and I can easily eat 2 bags.
Back to the greens - so stir fry the greens until just wilted and then add 1 tbl of rice wine, and the recipe calls for 1 tsp of sugar. I like to squeeze one orange instead for some natural sweetness. Remove from heat and toss in 2 tsp soy sauce and 1 tsp sesame oil. Serve immediately with a side of brown rice.
This particualar picture was NOT served immediately. I made it before a track workout and ate it when I got home a few hours later. Still yummy :)
Monday, November 2, 2009
Friday, October 30, 2009
Tuesday, October 20, 2009
- chopped carrots
- chopped onions
- chopped celery
- chopped garlic
Secret Number 1: Chop up the greens on the celery - the part that almost looks like flat parsley? That part of the celery has more flavor then the celery itself! I could tell by adding it to the broth that it really brought out the celery flavor.
Now add a box of chicken stock. I think its like 32 ounces.
Secret number 2: Add 2 cubes of chicken bullion. This helped to make the broth more chickeny and rich. Add a dash of oregano and let the veggies and broth simmer, almost to a boil, for a bit.
Add pasta noodles of your choice right into the soup pot. I used fettuccine broken into thirds. A little pasta goes a long way - it soaks up the liquid. I used maybe 25 noodles broken into thirds maybe?
Once your pasta looks about ready add your already cooked chicken. I used a rotisserie chicken, but if you have some leftover chicken then shred that to use. It should already be cooked so you're really just heating it through.
Secret Number 3: What I thought really made the soup were these two ingredients... an entire freshly squeezed lemon. This gives the broth some zing. I also added ground cayenne pepper. Just add a dash if you're worried about it being spicy. It just makes the broth more interesting and complex. I added a lot because I actually wanted it to be spicy since I had a little cold and I wanted to kick it.
*Serve this relatively soon after its done, or the pasta will continue to absorb the liquid. If you're making it for someone, then cook the pasta noodles separately and have the person add the cooked noodles when reheating. I waited to eat a few hours until Kevin got home and although the flavors were on, that broth that I really wanted had been mostly absorbed.
Sunday, October 18, 2009
½ cup butter (melted)
1/4 cup sugar
- Mix and put in bottom of 9x13 pan - press down
- Slice ice cream in ½ in slices and place on top of crumbs. Mash it together with your fingers so its completely covered. Put this in the freezer while you make the chocolate sauce.
1-1/2 cup chocolate chips
½ cup butter
1-3/4 cups powdered sugar
1 12 oz can of evaporated milk
1 tsp vanilla
- Mix above ingredients except for vanilla and cook till thick and creamy. Stir constantly.
- This will take about 20 minutes or so over low heat.
- Remove fom heat, let thicken, add vanilla and cool... for a WHILE. Don't want to melt the ice cream!
- Once cooled, pour on top of the ice cream and stick it back in the freezer. This is the point where I go to bed and let it harden over night :)
1 9oz tub of cool whip, refrigerated
- Spread cool whip over chocolate layer and sprinkle with (optional) nuts and cherries. Freeze. Enjoy!
Friday, October 2, 2009
Monday, September 28, 2009
Tuesday, September 15, 2009
Friday, September 11, 2009
So as you can tell the star of the dish is PO-TAY-TOES. I was so so excited that my CSA would be delivering freshly dug potatoes from the farm this week. I had heard and read that you have never truly had a potato until you've had a fresh potato. I also had some leftover corn from the previous week's delivery. Perfect for the soup I wanted to try.
Grilled Potato and Corn Chowder
Preheat your grill to medium high heat. Put a grill basket on the grill to warm it up.
* (I really went out on a limb here people, I NEVER grill, I had to call my husband to see how to turn it on. Guess what... its sooo easy I can't believe I thought it was some magical tool only Kevin could use. But you could skip this step altogether if you need and just boil all the veggies, and even used canned corn if you're really pressed. Whatever works!)
Place ~7 red potatoes with 2 teaspoons salt in a saucepan; cover with water and bring to a boil. Let boil for 2 minutes, and then let it stand in the hot water for 5 minutes. Drain and cut into 1/4 inch cubes.
Place 3 ears of shucked corn on the grill rack coated with cooking spray. Place chopped potatoes in grill basket coated with cooking spray and grill both 15 minutes or until slightly charred.
When corn cools:
- cut kernels from cob
- Place 1 cob worth of kernels in a food processor with 1/3 cup half and half and process until smooth.
Sautee 1/4 cup chopped onion in 1 tbl of butter. Add salt and pepper (red pepper if you have it). Stir in potatoes, remaining corn kernels, 2 cups reduced fat milk, pureed mixture, and 2 thyme sprigs. Bring to a simmer, reduce heat and let simmer for 20 minutes. Remove thyme sprigs and add 3 tbl finely chopped chives. Let it sit and thicken up.
************************************************************************I had to supplement my fresh potatoes with 2 from the store because I didnt have enough. You wouldn't believe the difference - when I sliced the fresh potatoes they were golden inside, pumped full of nutrients, with a naturally buttery tatse. I couldn't stop popping little pieces in my mouth. The ones from the store were white and flavorless. Potatoes are in season so go to your farmers market and get your potatoes this weekend!!
And about CORN... did you know that corn is a grain? It delivers all the same nutritional benefits of other grains; reduced risk of stroke, diabetes, heart disease, and some cancers. Its rich in lutein and zeaxanthin, antioxidants that help reduce the risk of age related macular degeneration. You can't beat fresh, but frozen kernels are almost identical nutritionally.
Tuesday, September 8, 2009
Nonetheless, here is a quick recap of whats simmering at my house tonight... What's better than a bowl of soup on a rainy "fall-ish" night like tonight?
I make this often, and I love it because I usually have enough of the ingredients on hand to make it at the end of the week when my fridge is empty and a trip to the store is in order.
It pairs nicely with some grilled cheese sandwiches!
Spicy Black Bean and Tomato Soup
*serves A LOT. but as Kate Gosselin says, (while publicly berating her husband while he makes her dinner) "what's the point if you do all the work and don't have enough for leftovers??"
In a skillet, sautee
- 2 slices of chopped bacon (OMIT for vegetarian!)
- a few stems of chopped celery
- 1 to 2 yellow cooking onions, chopped
- a couple cloves of garlic - as much or as little as you want
- 1 chopped carrot
Let soften up for a bit (5 minutes?), before adding the following spices
- 2 tsp cumin
- 1 tsp chipotle chile pepper (again, as much as you can handle, this stuff is spicy, and I like spicy. Its similar to cayenne ground red pepper but with chipotle which gives the soup a smoky taste.)
- salt and pepper
- grate the rind from one lime
Let it sautee together a bit longer before adding your canned ingredients:
- 2 14.5 oz cans of diced tomatoes, do NOT drain
- 2 14.5 oz of canned black beans. I like to give them a rinse in the colander in addition to straining because I hate the gooeyness on the beans.
- About 2 cups of chicken or vegetable stock, or more if you like it "soupier"
Let all ingredients simmer for 20 minutes or so over medium heat. Transfer to a blender (don't forget to leave your top off! Your blender... get your mind out of the gutter) and puree. I like to leave mine a tad bit chunky.
Transfer to a soup pot and squeeze in the juice from that lime you grated earlier as well as some fresh chopped cilantro. Serve with a dollop of greek yogurt if you're feeling crazy.
*****KID TIP: I've been known to slather a layer as "tomato sauce" on homemade pizzas for the kids. Drew has no idea he's licking up beans, tomatoes, carrots, onions!
I'm headed to a track workout tonight, but given the cold rainy weather, this oughtta warm me up when I get home!
Friday, September 4, 2009
Preheat the oven to 350.
Boil your lasagna noodles, I used whole wheat.
In a sautee pan, sautee 3 cloves chopped garlic, 1 medium onion chopped, 2 small zucchini chopped. Add either...
Quick Homemade Spicy Tomato Sauce:
Add 2 cans of diced tomatoes and the following spices to cover the top so just the red shows through: paprika, garlic powder, parm cheese, 1 tsp sugar, crushed red pepper, basil, a dash of oregano and a bay leaf. If you can handle it, go heavy on the crushed red pepper - its the spicyness of the sauce that blends with the sweet basil that makes this so good!
1 bottle jarred spicy tomato sauce (Arrabbiata)
In a blender, mix 2 cups of fat free cottage cheese with 1 egg and at LEAST 1 cup of fresh basil leaves. The more the better!! The cheese will turn green.
Spread 1/4 cup Zucchini sauce mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over zucchini mixture; top with one-third cottage cheese mixture, one-third zucchini mixture, then repeat until ingredients are all used up. Top with the sauce and a sprinkle of part-skim mozzerella cheese.
Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated.
I CANT FIND MY PICTURE!!! But we all know what a lasagna looks like :) Enjoy!
Wednesday, September 2, 2009
Oatmeal Chocolate Chip Banana Cookies
Preheat oven to 350.
Combine 1/2 cup mashed banana (about 1 medium), 1/2 cup brown sugar, 1/4 cup butter, 1/4 cup granulated sugar and 1 tsp vanilla extract in a bowl. Beat with a blender, add 1 egg, and continue to beat well.
Mix 1- 1/4th c. flour, 2 cups old fashioned oats, 1 tsp baking soda and 1/2 tsp salt into a separate bowl. Mix, and then add to wet ingredients slowly, beating with a mixer at medium speed.
Stir in 1/2 c. semi sweet chocolate chips and 1/2 c. walnuts (optional)
Bake at 350 for 18 minutes.
Tuesday, September 1, 2009
Toss the shredded meat with about 1/3 or 1/2 of a 12 oz. can of enchilada sauce, and then before serving bake at 350 for about 20 minutes to crisp up the top.
The beans above are pretty self explanatory - but I do add almost an entire jar of salsa and a little enchilada sauce, as well as sauteed onions and garlic just to give it a kick. And top with cheese, obviously!
Monday, August 31, 2009
Friday, August 28, 2009
Thursday, August 27, 2009
Zucchini Tomato Gratin
1 yellow onion
Salt and pepper
1 branch fresh thyme
Fresh basil leaves
6 plum tomatoes
2 large yellow zucchini (or green, whichever you have on hand)
Balsamic vinegar (don't leave this out - it makes the dish!!)
Panko bread crumbs (japanese style, they are lighter than regular bread crumbs but you can substitute regular too if its all you have)
And if you want to make it of a little more substance - 2 Italian sausage links (decase and sautee)
Chop onion and sautee in olive oil until translucent. Season with salt and pepper, add thyme leaves and basil. Slice tomatoes and zucchini into rounds.
Layer the onion mixture in a deep quiche pan, greased with olive oil.
Add sausage to first level, or if skipping that, add a layer of tomatoes in an overlapping, circular pattern. Season with salt and pepper and sprinkle with balsamic vinegar. Add a layer of zucchini and alternate with tomatoes until the dish is full. Finish with a layer of zucchini and sprinkle with Panko bread crumbs, season with salt and pepper and drizzle with olive oil. I also added fresh grated parm, because I like it :)
Bake in a 350 degree oven uncovered for about 30 to 45 minutes.
Here is a picture before it went in the oven - when you cut it, its supposed to look like a layered veggie lasagna of sorts but mine kind of fell apart. Whatever, it still tastes the same :)
Wednesday, August 26, 2009
Last night I didn't have time to eat dinner beforehand, trying to get the kids fed and bathed before the babysitter came over. So I whipped this up as my post-run meal when I got home and got the kids in bed. So easy!!!
Zucchini and Basil Frittata
Preheat oven to 350
Sautee 1 medium, or 2 small chopped zucchini in 1 tbl butter and 1 tbl olive oil, in an oven safe skillet.
Add 1/2 medium chopped onion. (I also added scallion just because I have a lot in the garden to get rid of).
After about 7 minutes of sauteeing, add 2 chopped roma tomatoes. Sautee just a bit longer, remove from heat and sprinkle salt, pepper, and garlic powder to taste (or sautee fresh, I used powder in the interest of time).
Add grated parmesan cheese, and a generous amount of fresh torn basil to cover the top.
In a mixing bowl, whip 6-8 eggs (I did 6, since I was feeding both Kevin and I), and whisk in about 1/4 cup milk. Add the egg to the vegetable mixture and then stick the skillet in the oven.
Bake for about 13-15 minutes or until its set. Then broil on High about 5 inches from heat for 1-2 minutes, or until the top becomes golden.
Let it cool for a bit after taking it out, then slice like a pie and enjoy!!
*I will normally take pictures, but last night my battery was dead :(