2 pounds ground beef
2 (28 ounce) cans diced tomatoes
3 cloves garlic, minced
3 celery ribs, diced
2 C fresh spinach
4 cups cubed potatoes
4 carrots, chopped
1 onion, chopped salt and pepper, to taste
2T chopped fresh basil
2T chopped fresh thyme
4T chopped fresh parsley
4 cup cooked brown rice
Wednesday, March 31, 2010
2 pounds ground beef
This excellent recipe is from http://www.allrecipes.com/
2 1/2 pounds chicken thighs or legs
5 cups water
1 teaspoon salt
1/2 teaspoon pepper
2T chooped fresh basil
2T chopped fresh thyme
3/4 pound new potatoes, quartered
3 carrots, cut into 2-inch pieces
2 celery ribs, sliced
1 medium onion, cut into eighths 1 (10 ounce) package frozen peas
Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. Meanwhile, combine flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.
Sunday, March 28, 2010
This recipe is from http://www.allrecipes.com/
Super simple and very moist.
2 cups all-purpose flour
2 cups white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup water
3/4 cup butter or margarine, softened
1/2 cup peanut butter
1/4 cup vegetable oil
1/2 cup buttermilk
1 teaspoon vanilla extract
2/3 cup white sugar
1/3 cup evaporated milk
1 tablespoon butter or margarine
1/3 cup chunky peanut butter
1/3 cup miniature marshmallows
1/2 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1 inch jellyroll pan.
In a large bowl, stir together the flour, 2 cups sugar, baking soda and salt. Set aside. Combine the water and 3/4 cup of butter in a saucepan, and bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended. Stir this mixture into the dry ingredients. Combine the eggs, buttermilk and vanilla; stir into the peanut butter mixture until well blended. Spread the batter evenly in the prepared pan.
Bake for 18 to 26 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.
While the cake bakes, place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.
Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.
2 cups biscuit/baking mix
1 cup milk
1 cup mashed ripe bananas
3/4 cupsemi sweet chocolate chips
Place biscuit mix in a large bowl. Combine the egg, milk and bananas; stir into biscuit mix just until moistened. Stir in chips.
Thursday, March 25, 2010
Wednesday, March 24, 2010
This recipe was featured in last month's Rachael Ray magazine.
salt and pepper
1 pound penne rigate or whole grain penne rigate pasta
1 tablespoon extra-virgin olive oil (EVOO)
1 pound ground beef sirloin
1 large onion, chopped
1 large jalapeño chile—halved, seeded if desired and thinly sliced crosswise
4 cloves garlic, finely chopped
2 tablespoons chili powder (about 2 palmfuls)
1 1/2 teaspoons ground cumin (about 1/2 palmful)
1 tablespoon ground coriander (about a palmful)
1/4 cup tomato paste
One 12-ounce bottle beer or 1 1/2 cups chicken stock
2 cups shredded cheddar, monterey jack or any Mexican semisoft cheese
2 small plum tomatoes, seeded and chopped
1/4 head iceberg letuce or 1/2 small heart romaine lettuce, chopped
While the pasta is working, in a large skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add three-quarters of the onion, the jalapeño, garlic, chili powder, coriander and cumin; season with salt and pepper. Cook until the onion is softened, 6 to 7 minutes. Stir in the tomato paste for 1 minute, then stir in the beer.
Add the sauce to the pasta and toss. Spoon into a serving dish, top with the cheese and tent with foil to melt the cheese, about 1 minute. Top with the remaining onion, the tomatoes and lettuce— just like tacos!
Tuesday, March 23, 2010
For the scallion pancakes:
3 cups flour, plus more for rolling
3/4 teaspoon salt
1 cup water, plus more for mixing
1 bunch scallions
1/2 cup plus 2 tablespoons vegetable oil
In a large bowl, stir together the flour and salt, then form the mixture into a mound. Make a well in the center and add the water, first filling the well, then pouring what remains around the sides of the bowl. Use a large spoon or rubber spatula to combine the ingredients into a soft, raggedy dough. If it doesn't pull together after about a minute of stirring, add water, one tablespoon at a time (up to 4), to help the dough take shape.
Turn out the dough onto a lightly floured surface and shape it into a ball. Working with floured hands, knead the dough until it's smooth and springy, about 2 to 3 minutes. Shape it back into a ball and set it aside to rest for 5 to 10 minutes.
While the dough rests, prepare the scallions (teach your child how to chop scallions), then set them aside.
Roll the dough into a log. Halve it crosswise, then cut each half into three pieces. Place five of the portions in a large bowl and cover it with a kitchen towel or plastic wrap.
Dust your hands and work surface with flour. Roll the sixth dough portion into a fairly round, 1/4-inch-thick pancake. Spoon 1 tablespoon of the vegetable oil onto the dough and spread it evenly over the pancake. Scatter 2 generous tablespoons of chopped scallion on top, leaving a 1-inch border.
Roll the pancake into a log.
Beginning at one end, wind the log into a spiral as if shaping a cinnamon roll, then tuck the loose end underneath. Use your palm to gently press the dough into a disk. Dust the dough lightly with flour, then roll it into a pancake 6 to 7 inches in diameter.
Warm a medium-size skillet over medium-high heat, then coat the pan with 1-1/2 teaspoons of vegetable oil. Use a scallion slice to test the temperature of the oil. If it sizzles at once, the oil is ready for frying. If it doesn't, wait about 30 seconds and retest the oil with another scallion slice, repeating as necessary until the oil is hot.
Carefully lay the pancake in the skillet and fry it until its edges puff up and the bottom is golden brown, about 3 minutes. Flip the pancake, drizzle another 1/2 teaspoon of oil around the edges of the pan, and continue frying until the second side is golden brown, about 3 minutes more. Transfer the pancake to a serving plate.
Repeat Steps 5 through 8 for each remaining dough portion. Serve the pancakes hot or warm, cut into quarters or sixths, and if you like, with Soy-Ginger Dipping Sauce. Makes 6 pancakes.
These were really good and I will make them again.
For the Lettuce Wraps:chicken breast halves or 10-12 chicken breast tenders
Place into the crockpot: 2 lb. ground chicken,3 chopped cloves of garlic, 1 medium onion, diced, 1" piece of ginger, peeled and diced, 3 carrots, peeled and diced, 1 can of water chestnurs, rinsed and chopped, salt and pepper to taste. In a measuring cup: 1/2 C red wine, 1/2 C Bragg's liquid Amminos, 1tsp. allspice, 2 T Ballsamic vinegar. Pour the liquid over the chicken and cook on low for 4-6 hours. You may need to add a bit of water if the chicken looks like it is getting dry.
2 lb. organic ground beef
1 medium onion, chopped
2 garlic cloves, minced
2 tsp. dried basil
2 large eggs
sea salt and pepper to taste
1 large head of cabbage
3-4 C homemade marinara sauce
grated parmesean cheese
Cook ground beef, onion and garlic over medium-high heat 5 to 10 minutes or until beef is browned; drain. Add basil, egg, salt, pepper and rice, mixing well.
In a large stockpot bring water to a boil and add cabbage. As the cabbage cooks and the leaves start to loosen, remove each leaf to a plate to cool. When the leaves are cool enough to handle, cut thetough rib without cutting through the leaf.
Place about 1/4 cup meat mixture in center of each leaf. Fold sides up and over mixture, and roll up from the thick end of cabbage leaf. Repeat with remaining leaves and mixture. Place stuffed leaves in a 13-x 9-inch baking dish with a small amount of olive oil and 1/2 C of the marinara sauce. Pourremaining marinara sauce over leaves.
Bake, covered, at 350°F for 45 minutes or until heated throug. Serve with parmesean cheese.
Sunday, March 21, 2010
The reicpe I used for the breakfast sausage was featured in the march 2010 Cook's Country Magazine. Here is the recipe for the scrambled eggs( which was featured in the July/August Simple and Delicious Magazine:
1/4 cup shredded Parmesan cheese
1/4 cup mayonnaise
1 tablespoon minced chives
1 tablespoon minced fresh basil
1 tablespoon butter
In a small bowl, whisk the eggs, Parmesan cheese, mayonnaise, chives and basil. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until completely set. Yield: 4 servings.
Friday, March 19, 2010
In honor of Saint Joseph's Feast Day we had cupcakes for dessert.
The recipe for the cupcakes comes from http://www.recipegirl.com/
EMERGENCY BLENDER CUPCAKES
1 cup flour
½ cup unsweetened cocoa powder (not Dutch process)
1 cup granulated sugar
½ tsp baking soda
¼ tsp salt
¾ cup hot water
½ cup canola oil
1 large egg
1½ tsp vanilla extract
1. Preheat oven to 375°F. Line 12 regular-sized muffin tin with paper or foil liners.
2. Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium-speed until blended. Pour in the water, oil, egg and vanilla. Cover with the lid and blend on medium-high speed until smooth and well-blended, stopping to scrape down the sides once or twice.
3. Pour into prepared pan/cups, dividing evenly. Bake until toothpick inserted in center of one cupcake comes out clean, 15-17 minutes.
4. Transfer to rack to cool for about 10 minutes, and then carefully remove cupcakes from the pan and set them on the rack to cool completely before frosting.
Recipe Source: Abby Dodge
For the frosting I used the following recipe for Buttercream frosting:
Makes 3 cups, enough to frost 24 cupcakes (2 1/2-inch size) generously
Preparation time: 10 minutes
8 tablespoons (1 stick) butter, at room temperature
3 3/4 cups confectioners' sugar, sifted
3 to 5 tablespoons milk
2 teaspoon pure vanilla extract
1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.
This recipe is from http://www.chow.com/
The only change I would make is to change the salt to maybe 1/2 tsp.
1 cup water
3 tablespoons unsalted butter
2 teaspoons kosher salt
2 teaspoons granulated sugar
1 teaspoon white wine vinegar
1/4 teaspoon freshly ground black pepper
6 medium Belgian endives (about 1 1/2 pounds), cut lengthwise and quartered
Combine all ingredients except endives in a large frying pan over medium heat and bring to a simmer.
Add endives to the pan in a single layer and braise, turning occasionally, until the cores just give way when pierced with a knife, about 10 minutes.
Increase heat to medium high and cook, turning occasionally, until almost all the liquid has evaporated and the endives are golden brown, about 5 to 10 minutes more.
Wednesday, March 17, 2010
2 pounds ground beef
8 ounces Dubliner cheddar, cut into 8 slabs
olive oil, for grates
Seasalt and ground pepper
4 hamburger buns, lightly toasted
Toppings, such as lettuce, tomato, red onion, bread-and-butter pickles, and ketchup
Divide beef into 8 equal portions, and gently form each into a ball. Insert a piece of cheese in the center of each ball, and flatten into 1-inch-thick patties, pinching beef to enclose cheese. Transfer to a plate; with thumb, make a shallow indentation in center of patties, taking care not to expose cheese.
Heat grill to high; lightly oil grates. Just before grilling, season patties with salt and pepper. Place on grill; cover, and cook to desired doneness,5 minutes per side for medium. Let burgers rest 3 to 4 minutes; serve on buns with desired toppings.
Peel and cut 5lb. potatoes( cut in quarters). Place on an oiled jelly roll pan. Season the potaotes with salt, pepper and garlic powder. Cut up one stick of butter and place pats of it on top of the potaotoes. Place in a preheated 350 degree oven. bake for at least 2 hours. Stirring ever 30 minutes.
Tuesday, March 16, 2010
1 1/2 cups organic brown rice flour
1/2 cup tapioca flour
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon featherweight baking powder
1 teaspoon salt
1 cup yogurt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan.
Combine the rice flour, tapioca flour, sugar, baking soda, baking powder, and salt in a large bowl. In a separate bowl, whisk together egg and yogurt. Make a well in the center of the dry ingredients and pour in the wet. Stir just until the dry ingredients are moistened. Pour into the cake pan.
Bake for 60 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool on a wire rack, for 10 minutes before removing from the pan. Wrap bread in plastic wrap or aluminum foil and let stand overnight for the best flavor.
2 pounds ground veal
3 carrots, chopped
1 onion, chopped
2 cloves garlic, chopped
1 dried bay leaf
Salt and freshly ground black pepper
2 cups gluten free chicken broth
2 (28-ounce) can crushed tomatoes
30 lleaves fresh basil, chopped
1 lb. penne pasta
torn or shredded
Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently,. Place in the crockpot. Add the chicken broth to the skillet and reduce by half, add to the crockpot along with the tomatoes Place on low for 8 hours. Just before serving, stir in the chopped basil keaves Add torn basil and wilt the leaves into the hot sauce. Toss hot cooked pasta with half of the sauce.Serve with grated cheese.
This was adapted from a Rachael Ray recipe.
Monday, March 15, 2010
4 pounds boneless pork shoulder
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper
1 teaspoon smoked paprika
1 teaspoon black pepper
1/2 cup onion, chopped
1 tablespoon butter
2 cups water
Place the pork into the crockpot. In a small bowl combine the brown sugar, cumin, garlic powder, onion powder, red pepper, paprika and black pepper. Mix and sprinkle onto the pork. Place chopped onion and butter on top. Next pour the water onto the pork and sides of crockpot.
Cover and cook on low for 8-10 hours, or until meat shreds easily with forks. Serve on wraps and/or taco shells with lettuce, salsa and cheese.
1 tablespoon lemon juice
1 tablespoon plain gelatin
3 cups frozen strawberries (from a 16-oz. bag), thawed
1 cup sugar
1 cup heavy cream
1. Make mousse: Combine lemon juice and 1 Tbsp. water in a small saucepan. Sprinkle gelatin over and let stand for 10 minutes.
2. In a food processor, blend strawberries and 1/2 cup sugar until smooth. Strain through a fine-mesh sieve into a large bowl; discard solids. Place pan with gelatin over very low heat and warm, stirring to dissolve gelatin. Whisk into strawberry mixture.
3. Using an electric mixer at medium-high speed, beat cream until it forms stiff peaks. With a large flexible spatula, fold 1/3 of whipped cream into strawberry mixture until well combined, then fold in remaining cream until no white streaks remain. Cover with plastic (pressing it onto surface of mousse to prevent a skin from forming) and refrigerate until well chilled, at least 1 hour.
Sunday, March 14, 2010
2 C brown jasmin rice made to package directions
3 tablespoons olive oil
2 pounds skinless chicken breast, diced into small bite-sized pieces
1 red bell pepper, sliced
Salt and pepper
1 inch ginger root, sliced into thin rounds
1/2 T garlic powder
1/2 cup creamy peanut butter
1/2 cup Tamari sauce
3/4 cup chicken stock
1/2 C Central Market Thai chili garlic jelly
2 teaspoons toasted sesame oil
1 T fresh cilantro
1 cup salted cashews
Start brownrice and 10 minutes before it is done begin your stir fry.
Heat a tablespoon of vegetable oil over high heat in a large skillet. Add chicken and stir fry for 2-3 minutes, add bell peppers and stir fry 2 minutes more. Remove chicken and peppers to a plate and add 2 tablespoons more oil to the pan. Add ginger and garlic and stir fry 15 seconds then add in peanut butter, soy, stock, chili jelly ,sesame oil and stir to combine into sauce. Add chicken and peppers back to pan and turn to coat in sauce. Serve over rice with steamed vegetables. Top with cashews.
1¼–1½ pounds chicken tenders
⅓ cup sifted coconut flour
1 ½ teasoons salt
¾ teaspoon ground black pepper
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. garlic powder
3/4 c unsweetened shredded coconut
1/2 c ground walnuts
1 T olive oil
1/3 C extra virgin coconut oil,melted
Preheat oven to 400 degrees.In a shallow dish place coconut, and walnuts. In another shallow dish place coconut flour, salt, pepper, basil, oregano, and garlic powder. and in a third dish whisk the eggs, oil and water. dredge chicken first in coconut flour, then egg and then coconut. place the tenders on a pan that has been brushed with olive oil. when all of the tenders are ready for the oven drizzle with melted coconut oil. Bake for 15-20 minutes flipping half way through.
Serve with brown rice and steamed vegetables.
27 Late July organic "oreos'
2- 8 ounce cream cheese softened
½ cup sugar
1 teaspoon of vanilla
2 ounces of semi sweet chocolate chips melted
Thawed Extra creamy cool whip
In a saucepan, melt the chocolate chips and set aside to cool.
Beat cream cheese, sugar, eggs, and vanilla for 3 minutes
Take ½ cup of the batter and mix with melted chocolate chips-set aside
Line muffin pan with paper liners. Place 1 tablespoon of white mixture into each cup.
Push down 1 oreo into each cup. Fill ¾ of muffin cup with white mixture.
Spoon teaspoon of chocolate batter onto white batter and swirl
Bake for 20 minutes at 350
Allow to cool.
Put 1 dollup of cool whip on each cheesecake. Cut remaining Oreos in half. Place an Oreo half diagonally into each dollup of whip cream on each cheesecake