Allison's Recipes

She Simmers Pad Se Ew

2011-12-08T18:45:00.000-08:00

One restaurant-sized serving
Vegetable oil
8 ounces of flat rice noodles
One large egg
2 tablespoons of sweet dark soy sauce
A mixture of 2 tablespoons oyster sauce, 2 teaspoons light soy sauce, 2 teaspoons sugar, 2 teaspoons white vinegar, and 1 medium clove of garlic (peeled and minced)
4 ounces thinly sliced tofu, marinated in light soy sauce
One and one half cups broccoli florets, loosely packed

1. Blanch noodles in a pot full of simmering water.
2. Begin heating a quarter cup of oil in a hot wok. When it is hot, crack an egg into the oil and scramble it.
3. Drain the noodles, and add to the wok. Pour in soy sauce and stir to mix.
4. Turn the heat up to finish. Add the premixed sauce. Cook for 1 minute.
5. Add the broccoli, Pad Se Ew is finished when the broccoli is tender-crisp.

Recipe is from She Simmers.

Weekly Meals January

2011-01-03T20:15:00.000-08:00

Cheesy rice with spinach
Goat cheese on crackers with home-canned balsamic figs
Khichri rice
Quinoa risotto
Orichette with lentils
Crockpot potatoes
Curried tuna melt
Hot cereal for breakfast with maple syrup and almond milk

Weekly Meals

2011-01-03T20:09:00.000-08:00

Orzo-Egg Drop Soup with greens
Butternut Squash Pizza
Nachos
Penne with vodka sauce
Capellini with dandelion greens (from Sunset Magazine, but too bland to post)

High Protein Cottage Cheese and Oatmeal pancakes

2010-12-16T15:29:00.000-08:00

1/2 cup egg whites
1/2 cup oats
1/2 cup low-fat cottage cheese
1/8 teaspoon baking powder
1/2 cup frozen, warmed berries with their juices as a topping or sugar free syrup
Splenda to taste

1. Blend first four ingredients until smooth (I use the magic bullet; if you use a blender be sure to put the wet ingredients in first). Pour approximately 1/4 cup batter for each pancake onto heated griddle or non-stick pan (check to see if its hot enough with a splash of water-if it sizzles, its hot enough).
2. When pancake bubbles, flip and cook the other side.
Top with frozen strawberries, warmed and sliced and poured over the top with their juices. Or substitute fresh or frozen blueberries, raspberries, blackberries or bananas. You can use Splenda to taste.

Makes 2 Servings (Three ¼ cup pancakes with ¼ cup strawberries)

Amount Per Serving

Calories: 254.5
Total Fat: 3.3 g
Saturated Fat: 0.8 g
Polyunsaturated Fat: 1.0 g
Monounsaturated Fat: 1.0 g
Cholesterol: 2.3 mg
Sodium: 280.0 mg
Potassium: 297.8 mg
Total Carbohydrate: 33.8 g
Dietary Fiber: 5.3 g
Sugars: 2.5 g
Protein: 21.3 g

Recipe from answerfitness.com

Bethany's Harvest Soup

2010-11-22T20:01:00.000-08:00

Harvest soup
1 cup raw cubes pumpkin, skinned and seeded
1 diced onion
2 inches fresh Ginger, skinned with a spoon, grated
2 tbs olive oil
8 oz. shell pasta
2 zucchini diced
1 can diced tomatoes
4 cups chicken stock
2 tbs fresh basil

1. Saute onion, ginger and olive oil in a pasta pot. Add zucchini and tomatoes and sauté.

2. Add stock and pumpkin to the pot. Bring to a boil.

3. Add pasta, salt and pepper. When pasta is cooked, the soup is done. Garnish with fresh basil and serve.

Recipe courtesy of Bethany Price.

Chocolate dipped candies citrus peels

2010-11-21T19:11:00.000-08:00

Recipe for orangettes found at smitten kitchen.

Easy Scones

2010-11-18T22:50:00.000-08:00

http://allrecipes.com//Recipe/simple-scones/Detail.
Great with lemon curd.

Homemade Refrigerator Pickles

2010-07-25T22:37:00.000-07:00

Makes 8 cups

1 cup distilled white vinegar
1 tablespoon salt
2 cups white sugar
6 cups sliced cucumbers
1 cup sliced onions
1 cup sliced green bell peppers
Directions

In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.

Recipe from all recipes.com

Dill Pickles

2010-07-25T21:57:00.000-07:00

8 pounds 3 to 4 inch long pickling cucumbers
4 cups white vinegar
12 cups water
2/3 cup pickling salt
16 cloves garlic, peeled and halved
8 sprigs fresh dill weed
8 heads fresh dill weed
Directions

Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
Process sealed jars in a boiling water bath. Process quart jars for 15 minutes.
Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.

Recipe from allrecipes.com

How to Store Produce

2010-07-15T11:15:00.000-07:00

Apples
Store on the counter. Move any uneaten apples to the refrigerator after seven days. In the fridge or out, don’t store near most other uncovered fruits or vegetables — the ethylene gases produced by apples can ruin them (making carrots bitter, for example). The exception: if you want to ripen plums, pears and other fruits quickly, put an apple nearby for a day or so.
Artichoke
Refrigerate whole for up to two weeks.
Asparagus
Store upright in the refrigerator in a plastic bag with either an inch of water or with a damp towel wrapped around the base, just like you would have flowers in a vase. They’ll last three to four days that way.
Avocados
Ripen on the counter. Can be stored in the refrigerator for three to four days once ripe.
Bananas
Store on the counter. Refrigerate only when ripe — they’ll last for another two days or so.
Beets
Remove green tops an inch or two above the crown. Refrigerate beets in a plastic bag to prevent moisture loss, which leads to wilting. (They’ll last seven to 10 days.) Refrigerate greens separately, also in a plastic bag.
Berries
Grower Driscoll’s recommends refrigerating berries, unwashed and in their original container. Blueberries and strawberries should keep for five to seven days; more fragile raspberries and blackberries up to two days.
Broccoli
Refrigerate in a sealed plastic bag. It’ll keep for three to five days.
Carrots
Refrigerate in a sealed plastic bag for up to three weeks.
Cauliflower
Refrigerate, stem side down, in a sealed plastic bag. It’ll last three to five days.
Celery
Refrigerate one to two weeks in a sealed bag. Keep in the front of the refrigerator, where it’s less apt to freeze.
Citrus fruits
Store oranges, lemons, limes, and grapefruit on the counter. They can last up to two weeks.
Corn
Refrigerate ears still in the husk. They’ll last up to two days.
Cucumbers
Refrigerate, either in the crisper or in a plastic bag elsewhere in the fridge. They’ll last four to five days.
Garlic
Store in the pantry, or any similar location away from heat and light. It’ll last up to four months.
Green beans
Refrigerate in a plastic bag for three to four days.
Green onions
Refrigerate for up to two weeks.
Herbs
Fresh herbs can last seven to 10 days in the refrigerator. “When I use fresh herbs and store them in my refrigerator at home, I keep them in air-tight containers with a damp paper towel on the top and bottom,” says Raymond Southern, the executive chef at The Back Bay Hotel in Boston. “This keeps them fresh.”
Leafy greens
Refrigerate unwashed. Full heads will last five to seven days that way, instead of three to four days for a thoroughly drained one. Avoid storing in the same drawer as apples, pears or bananas, which release ethylene gases that act as a natural ripening agent.
Mushrooms
Take out of the package and store in a paper bag in the refrigerator, or place on a tray and cover with a wet paper towel. They’ll last two to three days.
Onions
Stored in the pantry, away from light and heat, they’ll last three to four weeks.
Peaches
Ripen on the counter in a paper bag punched with holes, away from sunlight. Keep peaches (as well as plums and nectarines) on the counter until ripe, and then refrigerate. They’ll last another three to four days.
Pears
Store on the counter, ideally, in a bowl with bananas and apples, and then refrigerate after ripening. They’ll last another three to four days.
Peas
Refrigerated in a plastic bag perforated with holes, they’ll last three to five days.
Peppers
Refrigerated, they’ll last four to five days.
Potatoes
Store them in the pantry away from sunlight and heat, and they’ll last two to three months.
Radishes
Refrigerate. They’ll last 10 to 14 days.
Summer squash
Refrigerate in a perforated plastic bag. They’ll last four to five days.
Tomatoes
Spread them out on the counter out of direct sunlight for even ripening. After ripening, store stem side down in the refrigerator and they’ll last two to three days.
Tropical fruit
Mangoes, papayas, pineapples and kiwifruit should be ripened on the counter. Kat Bretcher of Cottonwood, Ariz., ripens mangos in a paper bag in a cool place, and then refrigerates them for another two to five days.
Watermelon
Kept at room temperature on the counter, it’ll last up to two weeks, Bretcher says.
Winter squashes
Store on the counter for up to two weeks.
Frugal Foodie is a journalist based in New York City who spends her days writing about personal finance and obsessing about what she’ll have for dinner. Chat with her on Twitter through @MintFoodie.

http://www.mint.com/blog/saving/storing-produce-07072010/

Balsamic Pickled Figs and Walnuts

2010-07-10T17:28:00.000-07:00

3-4 lbs fresh figs
3 cups balsamic vinegar
6 cups water (can replace some with orange juice)
11/2 cup honey
11/2 cup sugar
1 1/2 cup shelled halved walnuts
16 peppercorns
4 sprig thyme or rosemary
4 strips of orange zest

Prick each fig a couple of time with a skewer. Place figs in a large pot and cover with boiling water. Gently swish the figs around. Cool. Repeat if necessary to clean figs. Drain.
Combine vinegar ,water, sugar and honey in a large nonreactive pot. Bring to a boil and simmer for 10 minutes.
Carefully lower the figs into the simmering syrup. Simmer uncovered for twenty minutes, add the walnuts. Continue simmering for another 10-25 minutes depending on the size of your figs. The liquid should look slightly syrupy and the figs should be a little glossy .
Arrange figs in jars, dividing the herbs and zest evenly between them. With a ladle pour the syrup over the figs leaving 1/2 inch of headroom.
Close and seal the jars. Process in a boiling water bath for 15 minutes.
Serve with anything salty or tangy, like proscuitto, Parmesan, or blue cheese.

Notes: replaced 1cup of water with orange juice. Simmered the fruit with the sprig of Rosemary, but did not include it in the jars.

Recipe from putsup.com

Nectarine Butter

2010-07-10T17:12:00.000-07:00

Recipe for nectarine butter from http://www.pickyourown.org/peachbutter.htm
Modifications include no spices, use only two cups sugar, add about 1 cup rosé wine, I used La Ferme Julien with the goat on the label.
I also only filled the crockpot 1/2 full with fruit, and used fruit that was nearly ripe--fragrant, but not soft.

Two Recipes for Spicy Pickled Green Beans

2010-07-09T23:14:00.000-07:00

3 lbs Young green beans
4 long, thin Red chiles (fresh or dried)
4 large Garlic cloves
1 tbsp Peppercorns (white, black, green or a mixture)
1/4 cup loosely-packed fresh dill sprigs (or 4 tbsp dried dill weed)
2 1/2 cup Water
2 1/2 cup White wine vinegar
1/4 cup Salt

Trim and remove strings from the beans. Rinse well and set aside.

Sterilize jars and lids in boiling water. When jars are cool enough to handle, fill each upright with beans until they are snug. Insert chiles and garlic cloves (preferably around outside so they can be seen). Divide peppercorns and dill among jars.

Separately bring the water, vinegar and salt to a boil in a non-reactive sauce pan. Ladle the hot brine over the beans leaving about 1/2-inch head space.

Wipe jar edge clean and screw on sterilized lid and band according to manufacturers instructions.

Process in a boiling water bath for 12 minutes. Remove and allow to cool completely at room temperature away from drafts.

Check lids to make sure proper seal has been attained.

Store for at least one month before using to allow flavours to develop.

Recipe from bakespace.com

Recipe Two:
2 1/2 pounds fresh green beans
2 1/2 cups distilled white vinegar
2 cups water
1/4 cup salt
1 clove garlic, peeled
1 bunch fresh dill weed
3/4 teaspoon red pepper flakes (optional)
Directions

Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

Recipe from allrecipes.com

Bloody Mary Pickled Asparagus

2010-07-09T23:10:00.000-07:00

The recipe is for a pint of asparagus and yes it is worth just doing one of two pints. If you have exceptional long asparagus go for a quart jar.

1 lb asparagus, trimmed
2 c white vinegar
1/2 c water
1 T salt
1 t horseradish
1 t hot sauce
1/2 t black pepper, cracked
1/4 t celery seed (optional)
Trim the asparagus to the height of your jars. Simmer vinegar, water, and salt until salt is dissolved. Place the spices in the bottom of your jar. Place your jar on its side to make packing the asparagus easier. When your jar is filled pour the warmed vinegar over the asparagus until the jar is filled to within 1/2 inch of the top. Process for 10 mins.

Recipe from locallypreserved.blogspot.com

Spicy Carrots, Onions and Jalepeños

2010-07-09T14:19:00.000-07:00

5 pints total of carrots, onions and jalapeños, 1/4 inch thick slices
4 cups cider vinegar
1 tablespoon pickling salt
10 cloves garlic
5 bay leaves
5 sprigs of oregano
1 1/4 teaspoons peppercorns

Bring to a boil the vinegar and salt.

Into each jar pack 2 cloves garlic and 1/4 teaspoon peppercorns and veggies. Pour the hot liquid in to the jars, leaving 1/2 headspace. Slip a bay leaf and a sprig of oregano down the side of each jar. Process for 20 minutes.

Recipe from http://knitandnosh.typepad.com

I didn't have pickling salt when I made this, so I look conversions. Beware though, switching salts can make your pickles cloudy or dark. http://www.amazingribs.com/recipes/my_ingredients/zen_of_salt.html

Miraculous Mirabelles

2010-07-05T15:00:00.001-07:00

Love these guys!

Some idea on how to use them:

Cloufoutis, poppy butter foccacia, freezing, tarts, compotes.

Some flavors to add on: vanilla bean, lemon, cardamom,

Home-canned foods, like home-sewn clothes, are not always the cost-saving wonders that their Depression-era backgrounds evoke. As has recently been pointed out, canning can get expensive. But it doesn't have to be. As a canning obsessive, I would like to share my tips for doing it on the cheap:

1. Stock up on Jars

Buying new canning jars can cost about $.75 a jar. Start trolling thrift stores and Craig's List, where they're generally half that. Yard sales are also huge sources, as people clean the dusty jars out of grandma's house, or make the wise decision not to take several pounds of glassware with them when they move. If you need to buy new, call around to a few places -- prices can vary hugely.

2. Find Free Fruit!

This is the biggest cost saver around. Here in the temperate rainforest of Portland, this can be pretty easy, and new websites are springing up every day to spread the word about urban gleaning. But it can be surprisingly easy to find fruit on your own -- in the past few weeks, I've harvested sour cherries and cherry plums (more on that below), just by knocking on doors and asking. Some folks are just happy for you to keep the fruit from rotting on their sidewalks. Just make sure to drop off a jar of jam afterwards.

3. If You Must Buy Fruit, Buy in Bulk

Getting friends together for a canning party can be a surprising amount of fun (depending on your definition of fun), as well as helping you net good deals. If you're willing to buy a lot of fruit, 10 lbs, or a full box, farmer's markets will often cut you a deal. Hitting the market at the end of the day can also be good, although it's something of a crapshoot -- farmers might be sold out, or they might be willing to give a ridiculously good deal on leftover stock (especially perishable fruit like berries).

4. Value Your Product!

Okay, this isn't entirely about thrift, but I feel compelled to share this hard-learned lesson. When you first finish canning, and your pantry shelves are groaning, you may have a false feeling of flushness. You want to share your jewel-like wares, and you seem to have a lot of them. Beware! Jam can go oh-so-quickly, and then it's the dead of winter, and you have nothing sweet to fall back on. I'm all for sharing the sugary love, but don't go nutburgers with it. I brought jams as gifts to parties where I barely knew the host, even as a tip for my hairdresser, for goodness sake. I think it was only our second cut.

Rosemary Plum Jam
makes about 8 half-pints

Cherry plums are widely grown as ornamentals, with reddish-purple leaves and fruit. Many people don't even know that the fruits are edible, and are happy to let you collect.

6 cups pitted and roughly chopped cherry plums
3 cups sugar
pectin
1 large sprig rosemary

- Simmer fruit with rosemary, add sugar and pectin according to directions (I'm especially fond of Pomona Pectin, which doesn't require a particular sugar ratio in order to set). Because our household is somewhat fussy about texture, I'll fish out a few of the scrolled-up plum skins as it simmers. Taste periodically, and remove the rosemary sprigs as soon as the flavor has permeated to your taste. You're aiming for a light herbal flavor, almost just a scent.

- Pour into sterilized jars, seal and process in a water bath. Although it's tempting to artfully place a rosemary sprig in each jar, don't do it! Unless you fancy jam that tastes like pine needles.

Barnmom,
I made two batches of Santa Rosa Plum jam in the past 10 days. The first batch, I used about 4 lbs very ripe Santa Rosa plums, 2 lbs sugar (Trader Joes organic evaporated cane juice), fresh juice from 2 lemons and 1 pkg. sure-jell.
I first cut the plums in half, simmered them until the pits fell out, removed the pits, added the sugar and lemon and pectin, and cooked on high heat, stirring for about 20 minutes. It jelled beautifully. The taste is wonderful, but everyone in the family thinks it's more tart than eating the fruit by itself.

The second batch, I used the method from "Mes Confitures". I again used about 6 lbs very ripe Santa Rosa plums, but more sugar, about 4 lbs (also Trader Joes organic evaporated cane juice), fresh juice from 2 lemons and no pectin. This time I added 3 vanilla beans, split open.

I first cut the plums in half but combined them with the sugar, vanlla and lemon right away. I let the mixture sit for an hour, then simmered for about 10 minutes. Then I put the mixture into the fridge overnight. The next day, I removed the large pieces of plums that didn't contain the pits, and cooked the rest on high heat, stirring for about 30 minutes (until it started to set... much longer than the recipe stated). I removed the pits after they all separated out, and also the vanilla beans. I then added back the plum pieces, brought back to a high boil for a few minutes. Again, the mixture jelled beautifully. The taste is wonderful, but everyone in the family thinks the tartness is about the same!

I do however notice that I very much prefer the taste of the second jam. The first seems much closer to commercial jams. Definitely a wonderful "plum-ness" with such fresh ripe fruit, but a blended sweet/tart.

The second method seems "brighter" to me somehow. Each of the flavors, tart, sweet, plum-ness, vanilla, lemon seem separated and concentrated. Hard to describe. But it's now my favorite method by far.

Good luck with your jam experiments. It's great to see so many jam threads. I'm very inspired this year. http://ths.gardenweb.com/forums/load/cooking/msg0713294410143.html

Stir-Fried Bok Choy

2010-06-30T19:37:00.000-07:00

3 heads bok choy, washed, stems and leaves cut into strips
1 Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp minced fresh ginger
2 Tbsp soy sauce
1 Tbsp toasted sesame oil
Pepper to taste
In a wok or a skillet, heat the oil until shimmering. Stir-fry the stems for about three minutes. They will start to turn green (making sense out of the various recipes). Add the leaves, garlic, and ginger. Stir-fry another 2 minutes. Toss with soy sauce and sesame oil. Season to taste. Remove with a slotted spoon.

Recipe from Dr. Maring

Farmer's Market Greek Salad

2010-06-30T19:25:00.000-07:00

Serves four as a salad course

About 1 pound of tomatoes of different sizes and colors, thickly sliced
1 Armenian cucumber, sliced diagonally (looks fancy)
¼ red onion, thinly sliced
2 ounces feta cheese
12 basil leaves, torn into pieces
12 Kalamata olives, pitted and halved
1 tablespoon white wine vinegar
2 tablespoons extra virgin olive oil
1 large garlic clove, mashed with salt
Salt and freshly ground pepper to taste

1. Arrange the tomatoes artfully on a platter. Top with red onion, cucumber, feta, basil, and olives. Mix the mashed garlic with the vinegar in a small bowl then whisk in the olive oil. Dress the salad just before serving. Season to taste.

Recipe from Dr. Maring

Cucumber, Arugula, Red Onion and Feta Salad

2010-06-30T19:16:00.000-07:00

Serves 4

2 cucumbers, thinly sliced
2 cups arugula, sliced
1/2 cup fresh mint, slivered
1/2 red onion, thinly sliced
2 ounces feta cheese, crumbled

Vinaigrette
2 tablespoons freshly squeezed lemon juice
1 small clove garlic, mashed with
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
More salt and freshly ground pepper to taste

1. Toss the veggies together in a bowl. Whisk the garlic into the lemon juice in a small bowl. Whisk in the olive oil. Adjust the seasoning. Toss the veggies with dressing. Top each serving with crumbled feta.

Recipe from Dr. Maring

Lentil Soup with Dried Apricots

2010-06-30T11:20:00.000-07:00

Serves 8

1 1/2 cups brown or green lentils
3 Tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
1 cup dried apricots, chopped
28 oz can diced tomatoes
1 tsp ground cumin
1 tsp dried thyme
Salt and freshly ground pepper to taste
5 cups chicken broth
1/2 cup fresh lemon juice — this takes a few lemons
Chopped cilantro for garnish

1. Rinse and pick over the lentils. In a soup pot, heat the oil and sauté the onion, garlic, and apricots until soft. Stir in the cumin, thyme, salt and pepper. Add the tomatoes. Cover and simmer for about 10 minutes. Add the lentils and broth. Bring to a boil then cover and simmer until the lentils are soft, about 30 – 35 minutes.
2. Puree part of the soup in a blender and add back to the pot or use a handheld wand blender. Stir in the lemon juice. Taste and adjust seasonings. Garnish each bowl of soup with cilantro. This soup can be frozen for a quick dinner another night.

Recipe by Dr. Maring

Fish Tacos with Cilantro Slaw

2010-06-30T11:16:00.000-07:00

Serves 6

For the cilantro slaw:
½ head cabbage, either green or red, thinly sliced
½ red onion, thinly sliced
½ red pepper or some carrots, thin julienne
½ bunch cilantro, coarsely chopped
2 Tablespoons orange juice (I didn’t have any so I pureed a ripe pluot)
1 Tablespoon extra virgin olive oil
¼ cup rice vinegar
1 teaspoon sugar
Salt and freshly ground pepper to taste
A little fresh lime juice
For the fish tacos:
1 pound halibut fillets
About 2 teaspoons ancho chili powder
1 Tablespoon canola oil
Whole wheat flour or stone ground corn 8” tortillas

1. Mix all the slaw ingredients in a large bowl and let sit for 15 minutes. Season the fish fillet with a little salt and pepper. Liberally coat the first side with ancho chili powder. Heat the canola oil in a sauté pan over medium heat. Sprinkle some salt and pepper from a height in the hot oil also. This really helps keep the fish from sticking. Cook the fillet ancho side down. Sprinkle the top with the remaining ancho chili. Fish takes about 10 minutes per inch of thickness to cook no matter how you do it. So guess what half the total cooking time should be for one side and don’t try to turn the fillet before then. Heat the tortillas. Flake the cooked fish and place in the tortillas. Top with the slaw. Enjoy.
Note: I have heard that fish tacos are excellent with a little mango chutney. I'll let you know when I give it a try.

Recipe from Dr. Maring

Carrot and Fennel Salad

2010-06-30T11:09:00.000-07:00

Serves four

1 bunch carrots, grated (I wash them but don’t believe in peeling them)
2 fennel bulbs, halved, cored, and grated
4 Tablespoons chopped fresh parsley
Vinaigrette of choice plus some fresh lemon juice
Salt and freshly ground black pepper to taste

1. Mix the grated carrots, fennel, and parsley in a salad bowl. Toss with vinaigrette ( This time I happened to use ½ shallot minced, 2 Tablespoons balsamic vinegar, 1 Tablespoon red wine vinegar, 1 Tablespoon sherry vinegar, and 5 ½ Tablespoons of olive oil seasoned with salt and pepper though a simpler red wine vinaigrette with lemon would be fine) and a few squeezes of fresh lemon. Season the salad to taste and serve.

Recipe from Dr. Maring

Quinoa Risotto

2010-06-30T10:56:00.000-07:00

Serves 3 as a main course

1 Tablespoon olive oil
1/2 yellow onion, diced
1 large clove garlic, minced
1 cup quinoa, rinsed
2 1/4 cups vegetable broth
2 cups coarsely chopped fresh arugula
1 medium carrot, shredded (if you have a food processor, try the shredder disk)
1/2 cup thinly sliced shiitake mushrooms
1/2 bunch skinny asparagus, trimmed of the thick ends and sliced into 1″ pieces
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1. Using a large saucepan, heat 2 teaspoons of the oil over medium heat. Saute the onion until softened, about 4 minutes. Stir in the quinoa
and garlic and cook, stirring, for about a minute.

2. Add the broth and bring to a boil then simmer for about 12 minutes. The grain will be almost tender at this point. Meanwhile, saute the mushrooms and skinny asparagus pieces in a non-stick skillet using the remaining teaspoon of oil until the mushrooms are almost cooked and the asparagus is crunchy tender. Stir the arugula, carrot, mushrooms, and asparagus into the grain and simmer for another couple minutes. Stir in the cheese and season to taste with salt and pepper. Unbelievably good.

Recipe from Dr. Maring

Potato Salad with Watercress and Fresh Herbs

2010-06-07T10:40:00.000-07:00

Serves 2 as an entree

4-5 Yukon gold or baby red potatoes
1 Tbsp. whole grain mustard
drizzle of olive oil
splash of apple cider vinegar
1 tsp. honey (or to taste)
salt and pepper
Bunch of watercress leaves (or another flavorful salad green)
Green Goddess bottled dressing

1. Wash the potatoes, peel if you like, and cut into cubes. Boil in salted water until they are tender, but not falling apart. Drain and transfer to a large bowl.

2. Whisk together the mustard, oil, vinegar, honey, salt and pepper. Pour over the warm potatoes. Toss to coat. Dress the arugula with Goddess dressing and serve on the side.

Recipe adapted from http://freshcleanstart.blogspot.com/2010/05/potato-salad-with-fresh-herbs-and.html

Orichiette with Spinach, Onions and Lentils

2010-06-07T10:36:00.000-07:00

Serves 4

1/4 cup olive oil
2 large cippolini or yellow onions, sliced
3 garlic cloves, chopped
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 bay leaf
1/2 cup French green lentils
8 oz orecchiette, fusilli, or penne
1/2 lb baby spinach leaves
1/2 oz Parmigiano-Reggiano, about 1/2 cup, finely grated

1. Start the pasta water in a large pot.

2. Heat the oil in a large skillet. Stir in onions, garlic, salt, pepper and bay leaf. Reduce heat to low and cook covered, stirring occasionally, until onions are tender and caramelized (20 to 25 minutes). Discard the bay leaf.

3. Meanwhile, cover the lentils with water by 1” in a small saucepan. Simmer them covered until they are tender and the water is absorbed. This step takes about 25 minutes also. Salt and pepper them, leaving them covered until used.
Bring about 6 qts of salted water to a boil in a pasta pot. Cook the pasta until al dente. Orecchiete takes 16 to 20 minutes. Reserve 1 cup of cooking water and drain the pasta. All the little ears collect water so you have to shake the colander more so than with linguini.

4. Return the pasta to the pot. Add the onions, lentils and spinach to the pasta with just enough cooking water to wilt the spinach and moisten the pasta. Stir in the cheese and adjust seasonings.

Recipe from http://recipe.kaiser-permanente.org

Sweet Corn and Tomato Salad with Cilantro

2010-06-07T10:34:00.000-07:00

Serves ?

6 ears fresh corn, husked
1-1/2 lb plum or cherry tomatoes, cut into 1/2″ cubes
1/2 cup red onion, finely chopped
1/3 cup cilantro, chopped
1/4 cup extra virgin olive oil
1 Tbsp red wine vinegar
Salt and freshly ground pepper to taste

1. Cook the corn in boiling salted water until just tender, about 5 minutes. Drain, cool, then cut the kernels off the cobs. In a large bowl, mix the other ingredients with the corn. Season to taste.

Melon "Juice"

2010-06-07T10:32:00.000-07:00

When you cut up a cantaloupe or honeydew: Put the seeds in a bowl. Add just enough water to cover. Add a little sugar. Cover and refrigerate for a few hours. Strain out the seeds and serve the cantaloupe juice in little shooter glasses. BONUS!

Thai Melon Salad

2010-06-07T10:30:00.000-07:00

Serves ?

1 cantaloupe or other melon, cut into small bite size pieces
1 clove garlic, minced
2 Tbsp finely minced onion
3 Tbsp chopped fresh mint
3 Tbsp chopped fresh cilantro
1/2″ jalapeno, finely minced
A squeeze or two of fresh lime juice

1. Cut the melon in half. Scoop out the seeds. Use a fillet knife to cut out the melon from each piece then slice into the bite size pieces. Toss gently with the other ingredients.

Zucchini with Mint and Pecorino

2010-06-07T10:27:00.000-07:00

Serves four

1 pound small zucchini squash —-cut into long strips very thinly. Try a mandoline
1/3 cup chopped fresh mint
3 Tablespoons fresh lemon juice
3 Tablespoons extra virgin olive oil
2 ounces pecorino, shaved into thin slices
Salt and freshly ground pepper to taste.

1. Mix all in a bowl. Let sit for at least an hour at room temperature. Toss gently and serve.

Mom's Fruit Tapioca

2010-06-07T10:24:00.000-07:00

2 tbs. Instant Tapioca (no substitutions)
2 cups fruit juice

1. Mix the two together. Let sit for 15 minutes.

2. Microwave 2-3 minutes.

Chickpea Croquettes with Greek Salad Topping

2010-06-07T10:20:00.001-07:00

Serves four

(Topping)
1 cucumber, quartered lengthwise and then sliced
1 cup cherry tomatoes, quartered
2 green onions (the whole thing), chopped
2 Tablespoons lemon juice
1 Tablespoon olive oil
1/4 cup crumbled feta cheese

(Croquettes)
1 cup chickpea flour (also called gram flour)
2 heaping teaspoons ground cumin
1 heaping teaspoon chili powder
1/2 teaspoon salt
1 3/4 cups cooked chickpeas or 1 15 – ounce can, rinsed, and drained
4 green onions, chopped
1/2 cup diced red bell pepper
2 cloves garlic, minced
1/4 cup chopped fresh parsley
2 Tablespoons lemon juice
1 Tablespoon olive oil

1. Mix all topping ingredients. To make the croquettes, mix together the chickpea flour, cumin, chili powder, and salt. Mix in 3/4 cup hot water. Stir in the remaining ingredients.

2.Coat a nonskillet with cooking spray or add a little canola oil to a well-seasoned cast iron skillet. Heat over medium heat. Drop four 1/4 cup dollops of the chickpea mixture into the skillet turning the heat down a little. Cook about four minutes per side or until golden. Repeat with the rest of the mixture. Serve two croquettes per person topped with about 1/4 cup of the Greek salad.

Recipe from http://recipe.kaiser-permanente.org

Cucumber Gazpacho

2010-06-07T10:17:00.000-07:00

Serves 8

(Soup)
Maybe four cucumbers, enough to make four cups chopped up after peeling and seeding
1 clove garlic
1/2 cup olive oil
1 cup ice water
1/2 cup white wine vinegar
2 Tbsp lemon juice
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper

(Relish)
1/4 cup chopped piquillo peppers
1 Tbsp chopped fresh basil, mint or both
1 Tbsp olive oil
1 tsp red wine vinegar
Salt to taste and freshly ground black pepper to taste

1. For the soup, put half of everything into a blender. Blend until smooth. Transfer to a bowl. Do the same with the rest. Chill at least an hour.

2. Mix the relish ingredients and let sit for at least a half hour. Sprinkle a little of this in the center of each bowl of soup. Some will sink but enough will stay visible to be beautiful.

Spinach Pizza with Roasted Garlic, Caramelized Sweet Onion, and Fontina

2010-06-07T10:11:00.000-07:00

Serves two for dinner and one for lunch the next day

Rolled out dough for a 12″ pizza or a pre-made crust
1 head garlic
1/2 cup olive oil (you will only use about 2 tablespoons of it so you will have roasted garlic oil leftover for another use — takes advantage of the fact you went to the trouble to roast the garlic)
1 sweet onion
1 bunch fresh spinach
2 ounces fontina cheese
Salt and freshly ground pepper

1. Drizzle garlic clove with olive oil. Wrap the whole head of garlic loosely in aluminum foil. Roast it in a 400 degree oven for one hour. When cool enough to handle, cut the tops off of the cloves. Squeeze garlic out of papery wrappers into a bowl. It’s best to do this step ahead of time so the garlic and oil can sit for a while.

2. Preheat your oven and pizza stone if you are using one to as hot as it can go without broiling. Thinly slice the onion. Heat a tablespoon of the olive oil in a saute pan gently, add the onion, and cover. Stir the onion every now and then until it caramelizes. This takes maybe fifteen minutes. Wash and dry the spinach leaves from the whole bunch. Coarsely grate the fontina.

3. Roll out the dough to a 12 inch circle and place in on a lightly floured baking sheet. If using a pre-made crust, follow the instructions. Brush the crust lightly with about a tablespoon of the garlic oil, but try scoop out a lot of the roasted garlic and spread it around. Scatter the caramelized onions. Add a thick layer of spinach leaves. Top with half the cheese. Add another layer of spinach leaves and top with the rest of the cheese. Sprinkle and little salt and a liberal amount of freshly ground black pepper.

4. Bake pizzas in two steps. That way you just need to finish it in the oven when everything else is totally ready —- like the table is set, the salad has been made, and your partner is close by and ready to eat. Try baking this spinach pizza for about 6 minutes first, getting everything else ready and the kitchen cleaned up, and then finishing it for about three minutes. Cut it into six pieces and serve.

Recipe from http://recipe.kaiser-permanente.org

No-Cook Curried Pea Soup

2010-06-07T10:09:00.000-07:00

Serves 4

1 pound shelled fresh peas or frozen peas
¼ cup extra-virgin olive oil
2 ½ teaspoons curry powder
2 cups sliced butter lettuce
1 shallot
10 mint leaves
2 cups low-sodium vegetable stock
1 cup ice water
1 Tablespoon lemon juice
¾ teaspoons kosher salt

1. Combine all the ingredients in a blender and purée until very smooth. This may take a few minutes. With a pedestrian blender, it may work better doing it in two batches. Best if served chilled.

Recipe from http://recipe.kaiser-permanente.org

Unbelievably Good Chicken Stew with Meyer Lemons and Fennel

2010-06-07T10:06:00.001-07:00

Serves 6

1 large fennel bulb
3 large Meyer lemons (you might want to use just two – it depends on how much you like a bold lemony flavor)
6 red new potatoes cut into quarters
1 tsp coarse salt
6 chicken thighs, boned and skinned or the equivalent using a mixture of chicken breasts and thighs
1/2 tsp freshly ground pepper
1 tsp dried oregano or 3 Tbsp fresh oregano leaves
4 garlic cloves, minced
2 Tbsp olive oil
1/4 cup green olives (optional)
1/2 cup dry white wine
1/2 cup water
2 Tbsp grated Meyer lemon zest

1. Trim the stalks from the fennel, reserving the lacy greens. Slice the fennel lengthwise in 1/4″ thick slices then slice these lengthwise into 1/2″ pieces. Cut the lemons in half then cut each half into 3 to 4 pieces. Discard the seeds. Put the lemons in a bowl and sprinkle with salt. Add the chicken, pepper, garlic and oregano and turn to coat. Set aside for about 30 minutes.

2. Heat 1 Tbsp olive oil in a deep sauté pan over medium heat. Lightly brown the chicken, turning several times. Remove the chicken and set aside. Add the remaining olive oil and the fennel. Cook for 6 to 8 minutes. Stir in the lemons, optional olives, wine and water, scraping up the brown bits. Return the chicken to the pan. Add the potatoes. Cover and simmer for about 45 minutes. Mince the fennel fronds, mix with the lemon zest and sprinkle over your dinner in a serving bowl. Serve with a big garden fresh salad.

Recipe from http://recipe.kaiser-permanente.org

Sweet and Spicy Several Kinds of Beans Soup

2010-06-07T10:01:00.000-07:00

Serves 8

1 ¾ cup different kinds of dried beans
3 Tablespoons olive oil
4 cloves garlic, chopped
1 green or red pepper, diced (I used a bottle roasted red pepper because it’s winter and there are no local peppers)
1 large fresh Anaheim chili pepper, finely chopped
½ inch of a jalapeño, finely chopped
1 yellow onion, diced
1 carrot, chopped
1 celery stalk, chopped
½ teaspoon crushed red chili flakes
4 cups low sodium chicken stock or vegetable stock
1 pound can crushed tomatoes
2 Tablespoons tomato paste
1 Tablespoon sugar
1 heaping Tablespoon dried basil
1 heaping Tablespoon dried oregano
1 Tablespoon red wine or balsamic vinegar
½ Tablespoon dried thyme
2 bay leaves
Salt and freshly ground pepper to taste
Large handful fresh cilantro, chopped

1. Sort through the beans and look for stones. Soak them overnight (or longer) in about a quart of cold water.

2. Heat the oil in a large soup pot. Add the onion, garlic, bell pepper, fresh chilies, carrot, celery, and crushed red chilies. Sauté until the onion starts to become translucent.

3. Drain the beans saving the bean water. Add the beans, tomatoes, tomato paste, stock, sugar, herbs, vinegar, and bay leaf. Bring to a boil and simmer partially covered for 2 – 2 ½ hours or until the beans are tender. I added about a cup of bean water near the end as the soup had cooked down a bit and thickened. Some beans break down faster than others and thicken the soup while others hold their shape. Try different mixtures. Discard the bay leaves. Season the soup to taste and sweep in the cilantro. Serve with a salad.

Recipe from http://recipe.kaiser-permanente.org

Crepe Crazy

2010-06-02T18:38:00.000-07:00

For the past couple of days, I have been obsessed with crepes. Hadn't really made them before, but I looked up a recipe (listed at the bottom of the post), and I've made crepes 3 times in 24 hours. C-R-A-Z-Y, people. Then I looked up like a million things to put in a crepe, because I wasn't feeling all that creative, and I only have weird stuff in the fridge right now. Without further ado, here are a million crepe recipes.

Savory Crepes
Leek and Apple Crepes
Peanut Tofu Crepes
Wild Rice and Corn Crepes
Zucchini Crepes
Asparagus and Hard-Boiled Egg Crepes with Hollandaise Sauce
Prosciutto, Gorgonzola and Fig Preserve Crepes
Crepe Florentine (Spinach and Ricotta)
Broccoli, Mushroom and Swiss Crepes
Cheap Veggie Medley Crepes
Crepes Marquis Profeta (Bacon, Green Pepper, Mushroom and Cheddar)
Mushroom Crepes
Spinach Crepes

Dessert Crepes (seriously, do you even need a recipe? just fill them with anything!)
Italian Dessert Crepes
Orange Almond Crepes
Blueberry Lemon Crepes
Chocolate Crepes with Orange-Chocolate Sauce
Strawberry and Cream Cheese Crepes
Almond Crepes

Basic Crepe Recipe
1 cup all-purpose flour (see Note)
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Note: I do not recommend whole wheat flour be used, at least not for dessert crepes. It makes the crepes feel grainy and a little on the heavy side. The second time I made the recipe, I used whole wheat pastry flour, and that worked a little better, but still noticeably different results than plain white flour.
To crisp the edges of sweet crepes, add 1/4 cup of powdered sugar. To add more flavor to savory crepes, add some complimentary chopped herbs, either fresh or dried.

Some New Recipe Resources

2010-03-03T12:40:00.000-08:00

Cheap, Healthy, Good

A Year of Slow Cooking

Buying and Storing Bulk Dry Goods

Chef In You

Mini Meatless Pot Pies with Roasted Mushroom Gravy

2010-02-23T19:40:00.000-08:00

Roasted Mushroom Gravy
8 oz cremini mushrooms, sliced
4 shallots, unpeeled
4 cloves garlic, unpeeled
2 tbsp oil
salt and pepper
2 tbsp margarine
2 tbsp flour
1 cup plain soy milk
1 cup water
splash of mushroom soy sauce (optional)
sage and thyme to taste
salt and pepper to taste

1/2 recipe puff pastry (sub margarine for butter)
6 small potatoes, thinly sliced
3 large carrots, thinly sliced
19 oz can white kidney beans
1 cup (or more) fresh cranberries

1. Preheat oven to 400 degrees. Toss sliced mushrooms, shallots, and garlic in olive oil. Spread out on a baking sheet and sprinkle with salt and pepper. Roast for 20 minutes, turning a few times to keep from burning. Remove from oven, let cool, the peel and chop shallots and garlic.

2. Heat margarine in a saucepan over medium heat. Add flour and stir. Let flour darken slightly, then add chopped shallots and garlic. Slowly add soy milk, water, and mushrooms and bring to bubbling. Add soy sauce, if using. Season to taste with spices and salt and pepper (I like a really sage-y gravy). Remove from heat and set aside.

3. Bring a medium pot of salted water to a boil. Blanch potatoes for 1 minute, then remove with a slotted spoon and drain. Repeat with carrots.

4. Lightly grease 8 ramekins (1 cup capacity). Spoon a layer of gravy on the bottom. Top with a layer of sliced potatoes, then carrots. Top that with another layer of gravy, then top with beans and cranberries. Top with more gravy, then a final layer of potatoes. Note: don't go too crazy on the gravy or your pies will bubble over and make a huge mess. It's OK to have some gravy left over.

5. Roll out puff pastry to about 1/2" thick and cut into circles to fit the top of the ramekin (use the leftovers to make turnovers). Top each pot pie with the pastry, then bake for 20-25 minutes, or until pastry is golden and gravy is bubbling.

Recipe courtesy of http://vegandad.blogspot.com

Indian Lentil and Rice Pancakes

2010-02-23T19:33:00.000-08:00

Makes 10 pancakes
Note: Recipe must be started the day before it is to be served.

3/4 cup basmati rice
1/4 cup red lentils
1 cup warm water
1/2 tsp salt (or to taste)
1/2 tsp tumeric
1/2 tsp freshly ground pepper
2 tbsp chopped cilantro

1. Place rice, lentils and water in a juice pitcher. Cover and let sit overnight.

2. Drain water off (reserve) and blend rice and lentils with an immersion blender. Then, blend water back into the lentils/rice until smooth. Cover and let ferment in a warm place for 24 hours. (Or, you can soak everything in a bowl, and blend in a food processor. I find the first method easier and less messy).

3. Heat a non-stick frying pan (like a well-seasoned cast iron pan) over medium heat. Mix salt, tumeric, pepper, and cilantro into the batter.

4. Brush the pan with oil, and pour a scant 1/4 cup of batter on the pan. Spread/thin out batter with the back of a spoon (you can make 3 pancakes at once, depending on the size of your pan). Cook for 1-2 minutes, until dry around the edges, flip, and cook another minute or so. Keep cooked pancakes wrapped in a towel while you cook the others. Serve at once.

Khichri (Indian Rice dish)

2010-02-23T19:30:00.000-08:00

1 sweet onion
2 cloves garlic, chopped
1 cup basmati rice
5 cups water (more if needed)
2 tsp salt (or to taste)
1 cup red lentils
3 tbsp margarine
2 shallots, thinly sliced
2 tsp garam masala
1/4 cup chopped cilantro

1. Preheat oven to 300 degrees. Get water boiling on the stove in an ovenproof pan with a lid. Rinse rice and put in boiling water with onions, garlic, and salt. Reduce heat and simmer on low, uncovered, for 20 minutes.

2. Rinse red lentils and add to pan. Cover and simmer for 15 minutes.

3. By now the rice and lentils will be mostly cooked and getting fairly dry. If too dry, mix in some more water, then place in the oven. Bake for 20-30 minutes, until fully cooked.

4. Heat margarine in a small pan over medium heat and fry sliced shallots for 5-7 minutes, until golden. Add in garam masala, then gently stir into khrichi along with the cilantro. Add water, if needed, to reach desired consistency. It can be more dry like a biryani, or wetter like a porridge. Season to taste and serve.

Recipe courtesy of http://vegandad.blogspot.com

Potato and Oyster Mushroom Curry

2010-02-23T19:27:00.000-08:00

2 tbsp oil
1 onion, halved and sliced
1/2 cup chopped cilantro
8 oz oyster mushrooms, cut into large pieces
salt to taste
1/2 tsp tumeric
1 tsp garam masala
1 tsp chili powder
1/2 lb potatoes, cut into small chunks
2 large tomatoes, small dice
1/2 cup water, more if needed
1 tsp lemon juice

1. Heat oil in a frying pan over medium heat. Fry onions and cilantro for 5-7 minutes, until soft and translucent. Add mushrooms, salt, and spices. Fry for about 5 minutes, until mushrooms release their water. Add a splash of water if spices stick too much.

2. Add potatoes, tomatoes, and water and mix well. Bring to bubbling, then cover, reduce heat, and simmer for 15-20 minutes, until potatoes are cooked. Add more water if it gets too dry, then stir in lemon juice and serve.

Recipe courtesy of http://vegandad.blogspot.com

Naan

2010-02-23T19:14:00.000-08:00

Makes 6 naan.

2 cups of All Purpose flour
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons of oil
2 1/2 tablespoons yogurt
3/4 cup lukewarm water

Also needed:

1 teaspoon of clear butter or ghee to butter the Naan
1/4 cup All Purpose flour for rolling

1. Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy. Add sugar, salt and baking soda to the flour and mix well.

2. Add the oil and yogurt mix, this will become crumbly dough. Add the water/yeast mixture and make into soft dough .Note: after dough rises, it will become little softer.

3. Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.

4. Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot. Using a pizza stone will help to give naan close to same kind of heat as a clay tandoor.

5. Next turn the oven to high broil. Knead the dough for about two to three minutes and divide the dough into six equal parts. Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling.

6. Before putting the naan in oven, lightly wet your hands and take the rolled naan, and flip them between your palms and place onto your baking/pizza stone into the oven. You can place about 2 naan on the baking/pizza stone at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. When the naan is done, it should be golden brown color on top.

7. Take naan out of the oven and brush lightly with clear butter or ghee. Note: wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get back up to temperature.

Recipe courtesy of http://www.manjulaskitchen.com

Indian Kale and Split Peas

2010-02-23T19:10:00.000-08:00

2 tbsp oil
2 onions, diced
2 cloves garlic, minced
1 tsp garam masala
1/2 tsp chili powder
1/2 cup yellow split peas, rinsed
1 cup water (more if needed)
1 tomato, diced
1 tsp tumeric
salt to taste
1 bunch kale, rinsed and chopped (stems removed, optional)

1. Heat margarine in a large pot over medium heat. Saute onions and garlic for 5-7 minutes, until soft and translucent. Add garam masala and chili powder and fry for 1 minute.

2. Add split peas, water, tomato, tumeric, and salt and bring to bubbling. Let bubble for 5 minutes, then add kale. Stir until wilted, then reduce heat, cover, and simmer for 60-75 minutes, until split peas are cooked. Check periodically to stir, adding more water if too dry.

Recipe courtesy of http://vegandad.blogspot.com

Leek, Onion and Potato Soup

2010-02-23T19:06:00.000-08:00

2 tbsp oil
2 tbsp margarine
2 large sweet onions, halved and sliced
6 leeks, white and light greens part, sliced
2 cloves garlic, minced
2 cups red wine
5 cups water or veggie stock
2 tsp sage
1/2 tsp coriander
1 tsp marjoram
1 tsp oregano
2 tsp mushroom soy sauce (or regular)
salt and pepper to taste (heavy on the pepper)
3 large red potatoes, peeled, small dice
1 medium sweet potato, peeled, small dice
1 19 0z can white kidney beans, rinsed and drained

1. Heat oil and margarine in a large pot over medium heat. Add in onions and and saute for a few minutes until they begin to soften. Then add in leeks and garlic and mix well. Once things are sizzling along, reduce heat to medium-low and cook, uncovered, for 45-60 minutes, until onions and leeks become a nice golden brown. Stir occasionally to keep from sticking.

2. Add wine to the pot and stir to deglaze. Add in water, spices, soy sauce, potatoes and beans. Bring to bubbling, then reduce heat to low, cover and cook for 30-45 minutes, until potatoes are soft but not mushy. Adjust seasoning to taste and serve.

Recipe courtesy of http://vegandad.blogspot.com

Vegetarian Lettuce Wraps

2010-02-23T18:23:00.000-08:00

one head of napa cabbage or lettuce
1 block extra firm tofu, finely diced
1 c mushrooms, finely diced
a splash each of mirin and soy sauce
2 cloves of garlic, minced
1 inch piece of ginger, minced
1 tbsp. sesame oil

1. Remove the outer leaves from the cabbage and divvy them up between four plates. Finely dice up the smaller leaves that are in the center – they’re too small for scooping, but they’re delicious sauteed with the tofu and mushrooms!

2. In a bowl, combine the tofu, mirin, soy sauce, garlic, and ginger. Toss to coat and let the tofu marinate for about 30 minutes, tossing after 15 minutes so everything marinates evenly.

3. Heat the sesame oil in a large frying pan and add the tofu. Let the tofu cook, stirring occasionally, for about five minutes. Now, add the mushrooms and cabbage to your pan and cook for a few minutes more, until the mushrooms soften.

4. Spoon 1/4 of the tofu filling onto each plate along with some Sesame Noodles (recipe below). To assemble a wrap, just spoon some of the tofu mixture into the little cabbage or lettuce cups, wrap up like a tiny burrito, and munch away!

Sesame Noodles

box of your favorite Asian noodles (udon or soba would work really well)
a splash each of sesame oil, mirin, rice vinegar, and soy sayce
2 tbsp. sesame seeds

1. Cook the noodles according to the package directions. Drain and rinse them, then transfer them back to the empty pot (with the burner off). Toss the noodles with the mirin, rice vinegar, soy sauce, and sesame oil. Stir in the sesame seeds and serve.

Recipe courtesy of http://www.glueandglitter.com

Samosa Potato Salad

2010-02-23T17:50:00.000-08:00

Serves 6–8 as a side dish

2 pounds new potatoes
1 bayleaf
1/3 cup olive oil
2 – 3 large shallots, chopped (about 1 cup)
4 cloves garlic, finely minced
1 inch fresh ginger, peeled and grated
2 teaspoons garam masala
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 tablespoon fresh lemon juice
1 1/2 cups frozen peas
salt and pepper
fresh chives (optional)

1. Wash the potatoes thoroughly and chop them into bite-sized pieces. Place them in a large pot, and fill it with enough cold water to cover the potatoes. Add the bay leaf, cover and bring to a boil over moderate heat. Once boiling, cook uncovered for 5–8 minutes, until the potatoes are fork-tender. Discard the bay leaf, drain, and let cool.

2. Meanwhile, heat the oil in a large skillet over medium heat. Saute the shallots for about 3 minutes until translucent, then add in the garlic and ginger and cook for 1-2 minutes longer. Stir in the spices, lemon juice and peas. Continue to stir the mixture until the peas have completely thawed.

3. Toss the potatoes and shallot mixture together in a large bowl, add salt and pepper to taste. Top with freshly chopped chives, if desired. Serve immediately, or chill thoroughly in an air-tight container. Keeps 1 week.

Recipe courtesy of http://bittersweetblog.wordpress.com

Vindaloo Vegetables

2010-02-23T17:45:00.000-08:00

3 cloves garlic, peeled
1 tbsp. ginger, peeled and chopped
1 small date, coarsely chopped
1 1/2 tsp. ground coriander
1/4 tsp. cardamom
1 tsp. ground cumin
1/2 tsp. dry mustard
1/2 tsp. cayenne pepper, or to taste
1/2 tsp. turmeric
1 tbsp. white wine vinegar
1 large yellow onion, chopped
2 carrots, thinly sliced
1 green or red bell pepper, seeded and diced
4 cups cauliflower florets
2 zucchini, cut into 1/4-inch-thick slices
1 1/2 cups cooked kidney beans (or one 15.5 ounce canned beans, rinsed and drained)
1 6-ounce can tomato paste
Water
Salt and freshly ground black pepper (salt is optional)
1 cup frozen green peas, thawed

1. In a blender or food processor, combine the garlic, ginger, date, coriander, cumin, mustard, cayenne, turmeric, vinegar, and 1/2 cup water; process until smooth and set aside.

2. Heat a large non-stick pot or wok over medium-high heat. Add the onions and carrots and one tablespoon of water, cover, and cook until softened, stirring often and adding more water as necessary to prevent burning--about 5 minutes.

3. Add the spice paste from the blender and cook, stirring, for 2 minutes. Add the bell pepper, cauliflower, zucchini, and kidney beans. Cover and turn heat to low.

4. Put the tomato paste and 1 1/4 cup water in the blender and blend thoroughly. Add the tomato paste mixture to the vegetables, season with pepper and salt (if using), cover, and cook until the vegetables are tender, but not mushy, about 20 minutes.

5. Add the peas and allow to heat through for about 5 minutes. Serve alone or over basmati rice or other grain.

Recipe courtesy of http://blog.fatfreevegan.com

Free-form Butternut Squash Pizza

2010-02-23T16:24:00.000-08:00

Using the pizza crust recipe in the previous post or your own favorite recipe:

1/2 butternut squash
fresh sage
shredded gruyere
walnuts

1. Peel the squash and slice it thinly. Spread the slices on a slightly greased cookie sheet and sprinkle with salt and pepper. Bake for 20 minutes at 350 degrees.

2. While the squash is cooking, lightly fry the sage leaves in butter (optional).

3. Top the pizza dough with squash, walnut pieces and sage. Sprinkle with gruyere and bake.

Recipe courtesy of http://thisiswhyyourethin.blogspot.com

Mexican Pizza

2010-02-23T16:15:00.000-08:00

Makes two pizzas, serves 12

Topping
1 c salsa
1 14.5 ounce can fat-free refried beans2 T ground cumin
1 small onion, sliced
1 bell pepper (any color), sliced
handful fresh cilantro, chopped
1 avocado, diced
3/4 c lowfat sour cream
2 c lowfat cheddar cheese

Cornmeal Crust
1 1/2 T dry active yeast
2 c whole wheat flour
1 T sugar
1/4 c cornmeal
1 1/2 T olive oil
1 1/2 t salt
1 c warm water (not hot!)

Directions for Crust
Preheat oven to 425 degrees Fahrenheit.

Mix yeast, sugar, cornmeal, 1 c flour and 1/2 c warm water. Mix and let sit for 5 minutes or so. Add oil, salt and about 2/3 of the remaining flour. Knead well for about 3-5 minutes, adding flour and water one tablespoon at a time as needed. (Add water if the dough is dry; add flour if the dough is wet.) Dough will not be sticky. Place in warm space covered with a damp towel and allow to rise for 15 minutes. The dough will not rise much, and it will seem slightly tough. That's OK.

Divide into two, then use a rolling pin to roll into two rounds to fit your pans. Use a fork to pierce the dough on both sides, and place on either pizza pan or in a cast-iron skillet (for crispier crust).
Top as desired and bake.

Directions
Preheat oven to 425 degrees Fahrenheit. Bake crusts for about 7 minutes. Remove from oven and spread 1/2 can of beans on each crust, following with half the salsa, cheese, onions, and peppers. Sprinkle on cumin, then place in oven and bake until crust is golden brown and cheese is melted, about 8 minutes.

Slice each pizza into six pieces, then top with cilantro, some avocado and 1 T lowfat sour cream. Drizzle on hot sauce (optional)!

Recipe courtesy of http://recipes.sparkpeople.com/recipe-detail.asp?recipe=585422

Oven Fries with Garlic Aioli

2010-02-01T20:08:00.001-08:00

Serves 6

2 lbs. Russet potatoes (about 4 potatoes), scrubbed and cut into lengthwise 1/4" wedges
2 tbs. olive oil
kosher salt
black pepper
1 cup mayonnaise
2 tsp. lemon juice
1 clove garlic, finely chopped
1 1/2 tsp. smoked paprika

1. Heat oven to 400 degrees. On a rimmed baking sheet, toss the potatoes, oil, 1 tsp. salt, and 1/4 tsp. black pepper. Roast until golden and crisp, 40 to 45 minutes.

2. Meanwhile, in a small bowl, whisk the mayonnaise, lemon juice, garlic, paprika and 1/4 tsp. salt. Serve with the potatoes for dipping.

Recipe courtesy of Real Simple Magazine

Red Pepper Frittata Squares

2010-02-01T19:59:00.001-08:00

Serves 6

2 tbs. olive oil
1 onion, thinly sliced
2 red bell peppers, thinly sliced
10 large eggs
1 cup fresh flat-leaf parsley, chopped
4 oz soft goat cheese
salt
black pepper

1. Heat oven to 400 degrees. Heat the oil in a non-stick, ovenproof skillet over medium-high heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the bell peppers and 1/2 tsp. salt. Cook until peppers are soft, about 8-10 minutes, stirring occasionally.

2. In a medium bowl, whisk the eggs, 1 tsp. salt, and 1/4 tsp. black pepper. Mix in the parsley. Pour over the vegetables in the skillet, stir once, and crumble the cheese over the top.

3. Transfer to the oven and bake until the center is set, 18 to 20 minutes. Slide out of the skillet and cut into squares before serving warm or at room temperature.

Recipe courtesy of Real Simple Magazine.

Horseradish Potato Gratin

2010-02-01T19:48:00.000-08:00

Serves 8

3 cups heavy cream
1/4 cup prepared horseradish
1/4 tsp. ground nutmeg
3 lbs. Russet potatoes (about 6 potatoes), peeled and thinly sliced
1 1/2 tsp. kosher salt
3/4 tsp. black pepper

1. Heat oven to 375 degrees. Butter a shallow 3 quart baking dish. In a large bowl, mix the cream, horseradish, nutmeg, salt and pepper.
Add the potatoes, and toss to coat.

2. Transfer the potato mixture to the prepared baking dish, pressing gently to submerge the potatoes. Cover the dish with foil, place on a rimmed baking sheet, and bake for 25 minutes. Remove the foil and bake until the potatoes are tender and the top is golden, approximately 50 to 65 minutes.

Recipe courtesy of Real Simple Magazine.

Brie en Croute

2010-02-01T19:31:00.000-08:00

1/2 package puff pastry sheets
1 egg
1 tablespoon water
1/2 cup apricot preserves or raspberry jam
1/3 cup dried cranberries, softened*
1/4 cup toasted sliced almonds
1 (13.2 ounce) round Brie cheese
crackers to serve

*To soften cranberries, mix dried cranberries and 1/2 cup hot water in bowl. Let stand 1 minute. Drain and pat dry.

1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 degrees F. Mix egg and water.

2. Unfold pastry sheet on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of pastry edge. Sprinkle cranberries and almonds over preserves. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2 inch from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.

3. Bake 20 minutes or until golden. Let stand 1 hour. Serve with crackers.

Non-Alcoholic Beverages

2010-02-01T18:33:00.000-08:00

Recipes yield one drink each.

From Le Meridien, San Francisco

Justin Juliep
1 orange tea bag
2 tsp. sugar
1/2 lemon
4 mint leaves
1 cup hot water
Steep tea in hot water with the mint leaves added. Combine sugar, leaves, and lemon in glass. Add the tea and mint leaves. Add ice cubes. Garnish with a lemon wheel and sprigs of mint.

Summer Breeze
3 oz cranberry juice
1 oz grapefruit juice
4 oz ginger ale
lime
Fill a 12 oz glass with ice cubes. Pour in juices and ginger ale. Stir gently. Garnish with a lime wheel.

Orange Fizz
3 oz fresh orange juice
3 oz sparkling mineral water
grenadine
orange
Put ingredients in a champagne flute. Add a dash of grenadine for color and sweetness. Garnish with a slice of orange.

From Parc Fifty Five, San Francisco

Frozen Virgin Tai
1 oz orgeat syrup
1 oz pineapple juice
1 oz sweet and sour mix
2 oz orange juice
Blend all ingredients with ice.

Red Dream
2 oz orange juice
2 oz half and half
3 oz strawberries
Blend with ice until slushy.

From The Marc Hopkins Intercontinental Hotel, San Francisco

Fruit Car
1 part orange juice
1 part apple juice
1 part pineapple juice
1 part grapefruit juice
grenadine
cracked ice
Fill glass with cracked ice. Add fruit juices and a dash of grenadine.

Bloody Shame
tomato juice or V8 juice
Worcestershire sauce
salt and pepper
cracked ice
carrot
lemon
Fill glass with cracked ice. Add tomato juice or V8, a dash of Worcestershire sauce, and salt and pepper. Garnish with a carrot stick and a lemon wedge.

Breathalizer
fresh mint leaves
apples juice
cracked ice
lemon
Crush the mint in the bottom of the glass. Add cracked ice. Fill the glass with apple juice. Garnish with a lemon wedge.

From Park Hyatt, San Francisco

Paradise Punch
2 oz orange juice
2 oz cranberry juice
2 oz pineapple juice
1 oz half and half
1/4 oz grenadine
Combine all ingredients. Shake well and serve.

Tropical Shake
1 mango
1 1/2 oz passion fruit nectar
club soda
Blend mango and passion fruit nectar with ice. Serve in a tall glass, and top with club soda.

From Harrah's Casino Hotel, Lake Tahoe

50/50 Bar
4 oz lemon-lime soda
4 oz orange juice
1 oz half and half
orange
Fill glass with ice. Add all ingredients and stir. Garnish with orange slice.

Holstein
8 oz cola or diet cola
4 oz half and half
2 tsp vanilla extract
cherries
Fill a glass with ice. Add all ingredients and stir. Garnish with cherry.

From Fairmont Hotel, San Francisco

Sonoma Sonata
4 oz grape juice
4 oz ginger ale
cherries
orange
Combine in a wine glass, over ice cubes. Garnish with an orange slice and a cherry.

Crown Calypso
1 scoop of fine ice
1/2 small banana
1 1/2 oz cream
1 oz orange juice
1/2 oz simple syrup
mint leaves
Blend all ingredients. Serve in a tall glass. Garnish with an orange wedge, banana chunk, and mint.

Tonga Twist
3 oz pineapple juice
3 oz grapefruit juice
1/2 oz grenadine
club soda
pinapple wedge
cherries
mint leaves
Fill a tall glass with ice cubes. Add juices and grenadine. Stir. Fill glass with club soda. Garnish with pineapple wedge, cherry and mint.

Fairmont Fizz
(serves 12-15)
20 oz cranberry juice
4 oz Rose's lime juice
10 oz water
6 tsp. sugar
Stir all ingredients in a punch bowl. Add ice cubes. Garnish with orange slices.

Nautica New Orleans
(serves 4)
1 scoop fine ice
6 oz grapefruit juice
1 oz grenadine
1 oz simple syrup
2 oz cream
1 egg white
club soda
grapefruit
mint leaves
Blend first six ingredients together. Pour into a tall glass. Fill the glass with club soda. Stir. Garnish with grapefruit wedge and mint.

From Bellagio, Las Vegas

Fruit Splash
1 oz club soda
5 oz cranberry juice
splash pineapple juice
splash orange juice
Combine all ingredients and serve over ice.

Pineapple Snap
5 oz ginger ale
splash pineapple juice
juice from 1 lime
Combine all ingredients and serve chilled.

From Mandarin Oriental, San Francisco

Sunrise Surprise
3 oz orange juice
3 oz ginger ale
1 oz grenadine
cherries
orange
Combine ingredients. Garnish with a cherry and an orange slice.

Ice Breaker
4 oz herb ice tea
4 oz cranberry juice
squeeze of lime
Combine all ingredients and garnish with lime slice.

From Stein Eriksen Lodge, Park City Utah

Caramel Apple
1 oz caramel syrup
1/2 oz vanilla syrup
apple juice
caramel candy
Fill a Collins glass with ice. Add syrups and fill with apple juice. Garnish with a tall straw and a caramel candy.

For Reference: How to Make Simple Syrup
In a medium saucepan, cook two cups of sugar in one cup of water over high heat, stirring constantly to dissolve sugar.
Bring mixture to a full boil. Remove from heat and cool.
May be refrigerated up to several weeks.

Recipes collected by the American Automobile Association

Maple Apple Oatmeal Crisp

2010-01-28T20:48:00.000-08:00

Filling:
6 cups peeled, thinly sliced apples (or 6-8 medium apples)
1/2 cup Craisins
1/3 cup real maple syrup
1 tbs. lemon juice
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Topping:
1 cup rolled oats
3/4 cup brown sugar
1/3 cup flour
1 tsp. ground cinnamon
1 tsp. salt
4 tbs. butter, melted (1/2 stick)

1. Preheat oven to 375 degrees. Lightly oil an 8x8 pan.

2. In a large bowl, toss the apple slices with the cranberries, syrup, lemon juice, vanilla extract, cinnamon and nutmeg. Spread evenly in the baking dish.

3. Prepare the topping by mixing the oats, brown sugar, flour, cinnamon and salt together. Once combined, add the melted butter and stir until evenly moistened. Sprinkle evenly over the fruit mixture.

4. Bake for 35 to 40 minutes, or until the fruit is tender. Remove from the oven and let rest for 20 to 30 minutes. Serve, with whipped cream or ice cream if desinred.

Recipes courtesy of Country Choice Organic Oats.

Dude, you have to try this!

2010-01-17T19:41:00.000-08:00

Look up Mushrooms a la Grecque. I posted it at least a year ago, and finally got around to trying it. Wow.
Just type mushrooms into the search bar in the top left corner of the page. It is soooooo good. How good? Good enough that I think I'll have to go out and actually buy a corkscrew in order to make this dish more often. (I don't drink, so usually I just buy random wine with screw tops. Don't judge.)

I love cooking.

Apple Crumb Cake

2010-01-08T14:48:00.000-08:00

12 servings

2 tbs unseasoned bread crumbs
1/2 cup white sugar
1/2 cup packed brown sugar
2 Granny Smith apples
1 tsp ground cinnamon
4 tbs room temp. unsalted butter
1 large egg
1 1/4 cups all purpose flour
2 tsp baking powder
2/3 cup half and half
2 tsp powdered sugar

1. Preheat the oven to 350 degrees. Butter a 9-inch springform pan and coat it with the bread crumbs.

2. Mix the granulated and brown sugars. Set aside.

3. Peel and core the apples, then slice one apple into 16 thin wedges. Mix the cinnamon and 1/3 cup of the sugar mixture in a medium bowl, and toss the apple wedges in it to coat. Roughly dice the remaining apple.

4. Beat together the butter and remaining sugar in a mixer on medium speed until light, fluffy, and lemon-colored (about two minutes). Add the egg, and mix until combined. Reduce speed to low and add the flour and baking powder. Slowly add the half and half and mix until combined. Fold in the diced apple.

5. Pour the batter into the prepared pan, and spread evenly. Arrange 14 of the apple slices fanned along the outer edge of the pan, and place the two remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.

6. Remove from the oven to a wire rack to cool completely. Run a small offset spatula (or knife) around the edges to release the cake from the pan. Remove the springform. Sprinkle with powdered sugar and serve.

7. The author of this recipe, Marcus Samuelson, says his mother kept one of these cakes in the fridge and one in the freezer at all times, in case of unexpected company. If anyone knows how to freeze a cake, I would be curious how it is done.

As printed in House Beautiful Magazine.

(Belated) November 2009 Meals

2010-01-07T14:33:00.000-08:00

Roasted Corn Chowder
Crockpot Curried Vegetables
Mushroom, Lentil and Barley Soup
Crockpot Couscous(so close to perfect, just needs a little more flavor)
Hominy Con Queso
Sweet and Sour Crockpot Cabbage (never again. it's gross)
Pasta Alfredo
Buttered Pasta with Vegetables
Cream Cheese Quesadillas
Spinach Cheesy Rice
Veggie Dogs
Enchiladas
Baked Beans
Chana Masala
Chorizo Chili
"Chicken" and Rice Soup
Thai Peanut Ramen (peanut sauce recipe over ramen)
Man Soup
Cardamom Sweet Potatoes
Crockpot Potato Chowder

(Belated) October 2009 Meals

2010-01-07T14:27:00.000-08:00

Baked Potato Bar
Hominy Con Queso
Spinach and Rice Casserole
"Chicken" and Rice Soup
Cream of Potato Soup
Hominy Enchilada Chowder (this was not such a big hit with the husband)
Jambalaya
Enchiladas with Homemade Refried Beans
Baked Beans with Veggie Hot Dogs
Tortilla Dogs (just what it sounds like-a hot dog wrapped in a tortilla)
Chorizo Chili
Pasta Marinara with Zucchini

I made all of these multiple times, so the list is shorter than usual for this month.

TJ's Soy Chorizo Chili

2010-01-07T14:20:00.000-08:00

1 12 oz package of soy (or real) chorizo
1 16 oz package of mixed dry beans and barley
4-6 cups water
1 onion, diced
2 carrots, diced
2 stalks celery, diced

1. Combine all ingredients in a crockpot. Cover and cook on high for 6-8 hours. Serve with cornbread and top with grated cheese or sour cream.

January 2010 Meals

2010-01-07T14:06:00.000-08:00

Acorn Squash with Butter and Brown Sugar
Cookbook Curry
Buckaroo Beans
Mushrooms a la Grecque
Cauliflower Leek Soup
Sweet Potato and Pineapple Casserole
Lasagna
Jason's Fantastic Dinner Salad
Broiled Fish Tacos
Minestrone
Refried Bean Soup
Garlic Lover's White Bean Soup
Tofu with Peanut Sauce
Eggplant Curry
Mushroom, Lentil and Barley Stew
Something with Low-Carb Barbeque Sauce on it
Crockpot Glazed Carrots
Chorizo Chili
Blockbuster Black Beans
Soy Vey Stir Fry
and....
French Lemon Yogurt Cupcakes
Cocoa Almond Biscotti

Chocolate Covered Cherry Cookies

2010-01-04T20:10:00.000-08:00

I got this recipe from my friend Gwen Campbell at a cookie exchange. I knew right away that Jason would love it. And I was right.

1 1/2 cup flour
1/2 cup cocoa powder
1/2 cup butter, softened
1 cup sugar
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp baking soda
1 egg
1 1/2 tsp vanilla
48 undrained maraschino cherries
1 cup chocolate pieces
1/2 cup sweetened condensed milk

1. In a small bowl, combine flour and cocoa, set aside.

2. In an electric mixer bowl, beat the butter on medium until softened. Add sugar, salt, baking powder, baking soda. Beat. Add egg and vanilla, beat. Gradually beat in flour-cocoa mixture.

3. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Indent each with thumb.

4. Drain cherries, reserving juice. Place a cherry in the center of each cookie.

5. In a small saucepan, combine chocolate pieces with sweetened condensed milk. Stir in 4 tsp of reserved cherry juice. Spoon 1 tsp of chocolate mixture into the center of each cookie, on top of the cherry.

5. Bake at 350 degrees for 10 minutes, or until done. Cool, and then cover. Eat within 2 days. (Shouldn't be a problem.)

Recipe Ideas for Winter

2010-01-04T20:07:00.000-08:00

Polenta Cheese Saute
Butternut Squash
Baked Beans
Chorizo Burritos

How to Make Perfect Hard Boiled Eggs

2009-12-28T22:08:00.000-08:00

I am a person who is, for some reason, forever forgetting how to cook hard boiled eggs. So I googled it, and am posting it here for simplicity's sake. Thanks to elise.com

1 First make sure that you are using eggs that are several days old. If this is Easter time, and everyone is buying their eggs at the last minute, buy your eggs 5 days in advance of boiling. Hard boiling farm fresh eggs will invariably lead to eggs that are difficult to peel. If you have boiled a batch that are difficult to peel, try putting them in the refrigerator for a few days; they should be easier to peel then.

2 Put the eggs in a single layer in a saucepan, covered by at least an inch or two of cold water. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Adding a half teaspoon of salt is thought to help both with the preventing of cracking and making the eggs easier to peel. Put the burner on high and bring the eggs to a boil. As soon as the water starts to boil, remove the pan from the heat for a few seconds.

3 Reduce the heat to low, return the pan to the burner. Let simmer for one minute. (Note I usually skip this step because I don't notice the eggs boiling until they've been boiling for at least a minute! Also, if you are using an electric stove with a coil element, you can just turn off the heat. There is enough residual heat in the coil to keep the eggs simmering for a minute.)

4 After a minute, remove the pan from the heat, cover, and let sit for 12 minutes. If you are doing a large batch of eggs, after 10 minutes you can check for doneness by sacrificing one egg, removing it with a slotted spoon, running it under cold water, and cutting it open. If it isn't done, cook the other eggs a minute or two longer. The eggs should be done perfectly at 10 minutes, but sometimes, depending on the shape of the pan, the size of the eggs, the number of eggs compared to the amount of water, and how cooked you like them, it can take a few minutes more. When you find the right time that works for you given your pan, the size of eggs you usually buy, the type of stove top you have, stick with it.

I also find that it is very hard to overcook eggs using this method. I can let the eggs sit, covered, for up to 15-20 minutes without the eggs getting overcooked.

5 Either remove the eggs with a slotted spoon and place them into a bowl of ice water (this is if you have a lot of eggs) OR strain out the water from the pan, fill the pan with cold water, strain again, fill again, until the eggs cool down a bit. Once cooled, strain the water from the eggs. Store the eggs in a covered container (eggs can release odors) in the refrigerator. They should be eaten within 5 days.

Minestrone Soup

2009-12-27T15:24:00.000-08:00

Today was a cold day, and I was craving soup. However, I was low on groceries. I made minestrone with what was in the back of the refrigerator produce bin---and it turned out to be delicious.

pasta pot full of veggie broth
pinch Italian seasoning
3 carrots, chopped
3 stalks celery, diced fine
1 cup frozen chopped spinach
8 oz dry egg noodles
2 onions, diced fine
3-4 cloves garlic, sliced
few grinds of fresh pepper
pinch of salt

Before I get to the recipe, I have to talk about one of my most favorite things. Trader Joe's makes these little packets of concentrated vegetable broth. They come in a small green box. Inside are a dozen tubes of...vegetable syrup? Basically, that's what it is. Really concentrated, thick broth. You add 1 tube to 1 cup of water. They save sooooo much cabinet space, are very light to carry, and are perfect for backpacking meals. Also, they have amazing flavor and are low-sodium. Can you tell how much I love them?
So anyway, that intro is just to say--when I made this recipe, I used a pasta pot full of water with 4 or 5 packets of broth mixed in.

1. Bring the broth to a simmer. Add a small pinch of Italian seasoning ground between your fingers. As the broth is heating, dice the celery, then add it to the pot.

2. Dice the carrots, and sautee them in a tablespoon of olive oil. (Don't skimp on the olive oil, it's the only fat in the dish.) While the carrots cook, dice the onions and garlic.

3. When the carrots are "al dente", add them to the pot, and saute the onions and garlic in the pan. When the garlic and onions are translucent, add them to the pot along with the frozen spinach, and bring the pot to a boil.

4. Add the egg noodles and cook according to package directions. (Mine only took 4 minutes.) Add salt and pepper to taste. Serve topped with grated Parmesan.

P.S. This was so good that after we ate the whole pot for lunch, I turned around and made another batch before the stove cooled down. Now that is a good recipe.

Mushroom Lentil Barley Stew

2009-09-23T11:44:00.000-07:00

Serves 8

8 cups (2 quarts) vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
3/4 cup uncooked pearl barley
3/4 cup dry lentils
1/4 cup dried onion flakes
2 teaspoon minced garlic
2 teaspoon dried summer savory
3 bay leaves
1 teaspoon dried basil
1 teaspoon ground black pepper
salt to taste

1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt. (Dry ingredients can be mixed ahead and stored in ziploc bags for convenience.)

2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Pico de Gallo Quesadillas

2009-08-21T14:01:00.000-07:00

The pico de gallo in this is supposed to be fantastic. Got over 400 rave reviews on allrecipes.com

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping

1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.

2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.

3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Recipe courtesy of allrecipes.com

RAWR!

2009-08-13T23:40:00.000-07:00

A few weeks ago, I was at a family reunion, where my Aunt Janice gave a presentation on the raw foods diet she has been following. She gave samples of a salad that was ah-mazing. So amazing that I made it within the week. Craveable, I say.

Here is my take on it:
2 ripe avocados
3 ears uncooked corn, kernels cut off
2 peeled cucumbers, diced
1/4 cup finely diced red onion

1. Mash the avocado.

2. Mix the avocado with the corn, cukes, and onion. That's it!

This salad was so yummy and easy that it made me start thinking about trying raw for a while. Summer in California is halfway there. For example, tonight for dinner, the hubby and I had a Caprese salad: sliced heirloom tomatoes (from the Smith Family Farm) with mozzarella, fresh basil, and balsamic vinegar with olive oil to dip it all in. Oh, wow, it was good.

P.S. I found this link to a New York Times article with 101 ideas for summer salads. Very cool.

August 2009 Meals (and a Lot of Peaches)

2009-08-12T08:59:00.000-07:00

Yesterday I went to a U-Pick farm in Brentwood and picked 20 pounds of peaches at this esteemed establishment. Yes, you read that right, 20 pounds of peaches. So I'll be making a lot of cobbler and pie this week. Yum....
The farm also has a beautiful display of already-picked produce to buy, like peppers, zucchini, and a large selection of heirloom tomatoes. I bought some orange romas to make a quick homemade pasta sauce. Inspired by the Smith Family Farm (and the leftovers in my fridge that need to be used up), here is my meal plan for the month.

Spinach salad with sliced tomatoes and rotisserie chicken
Fettucine with homemade pasta sauce
Caprese Salad (sliced tomatoes with mozzarella and fresh basil)
Homemade macaroni and cheese with garlic roast beef
Nie's Penne with Tuna and Red Onion
Spaghetti with Sauteed Zucchini and Feta
Noodles with Peanut Sauce
Tabouli
Cucumber Salad with Pesto Dressing
Homemade Chipotle Hummus with Vegetable Dippers
Black Bean Tacos with Coleslaw and Fresh Pico de Gallo
Quinoa with Sauteed Onions and Wilted Spinach Parmesan
Cold Cream of Zucchini Soup

Ruth's Grandma's Pie Crust

2009-08-11T20:34:00.000-07:00

4 cups all-purpose flour
1 3/4 cups shortening
3 tablespoons white sugar
2 teaspoons salt
1 egg
1/2 cup water

1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.

2. In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Recipe courtesy of Allrecipes.com

Shiitake and Sourdough Stuffing

2009-08-09T21:40:00.001-07:00

Serves 8.
Prep time is 15 minutes, total time is 40 minutes.

1/4 cup butter
1 stalk celery, chopped
1 cup onion, chopped
3 cups shiitake caps, sliced
6 cups sourdough bread, in 1/2 inch cubes (slightly stale is best)
1 tbsp chopped fresh parsley
1/4 tsp dried thyme
1/4 tsp pepper
1/2 tsp salt
1/8 tsp sage
1/2 cup broth

1. Preheat oven to 325. Melt butter in a large pot over medium heat. Add celery, onion and mushrooms, and saute 10 minutes, or until vegetables are tender. Stir in bread cubes, spices and broth.

2. Spoon stuffing into a lightly greased 3-quart baking dish. Bake 30 minutes or until bread is golden and toasted.

Recipe courtesy of Try-Foods International.
274 calories per serving.

Long time no see...

2009-04-28T18:56:00.000-07:00

Wow, only four recipes in the last six months---I guess it's proof that I've been busy lately. But I am officially moved into my new house, with its gorgeous kitchen, and I am ready for chopping, dicing, sauteing, and lots of other fun stuff. Stay tuned, I expect to be posting quite a bit more.

Bread Machine Naan

2009-04-28T18:52:00.000-07:00

2 cups bread flour or plain flour
1/2 tsp salt
1 tsp dried yeast
4 tbs milk
1 tbs vegetable oil
2 tbs natural yoghurt
1 egg

1. Add ingredients to breadmaker in the order recommended by your breadmaker manual (mine stipulates all the wet ingredients first, then the dry, then the dried yeast last).

2. Set machine to the "Dough" cycle and press start.

3. Preheat the oven and a baking tray to 220'C/ 425'F.

4. When the machine is finished, remove the dough and cut into three pieces. Roll each out into a tear drop shape about 1/2" thick, and place onto the hot baking tray.

5. Bake until puffed up and golden on the top, about 10-15 minutes. Remove and brush with melted butter or a mixture of melted butter and crushed garlic or herbs, if desired.

Recipe courtesy of http://simple-living-simple-cooking.blogspot.com

Low-Carb Barbeque Sauce

2009-02-05T18:32:00.000-08:00

Leon, this one's for you.

Makes 4 cups.

1 tsp. canola or olive Oil
1 cup minced onion
2 garlic cloves, minced
2 bouillon cubes
1/2 cup hot water
3 6-oz cans tomato paste
1 cup granular Splenda
3/4 cup Worcestershire sauce
3/4 cup Dijon mustard
3 tbsp. Hickory flavor Liquid Smoke
1 tsp. salt
1/2 cup cider vinegar
1 tbsp. Tabasco sauce, more to taste

1. Place oil in large saucepan. Add onions and garlic, and saute over medium heat until translucent.

2. Mix the bouillon cubes and hot water until partially dissolved. Add bouillon mixture and all remaining ingredients to the saucepan. Stir well using a wire whisk.

3. Simmer uncovered 25-30 minutes, stirring frequently. Refrigerate overnight in a non-metallic container, sauce is best if prepared a day before using. May be refrigerated for up to a week.

Note: This recipe is fantastic. My dad made it for ribs the other day, and it is officially my favorite sauce in the world--suitable for vegetarians to carnivores, no-carb diets to all-carb diets. Yum.

Recipe courtesy of diabetesforums.com

Janet Nelson's Persimmon Cookies

2009-01-06T22:06:00.000-08:00

1/2 c butter
1 c sugar (I use less)
1 egg
1 c of persimmmon pulp (see note)
1 1/2 c nuts
1 1/4 c cran-raisins
2 c flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1/2 tsp each - cinnamon
ground cloves
nutmeg
often I add orange peel

1. Add the baking soda to the persimmon pulp and set aside for at least 5 minutes

2. Cream the butter, sugar, egg. Add the pulp and mix.

3. Gently stir in the flour mixture (with spices etc). Add the nuts and cran-raisins. Drop by teaspoonfuls (it spreads) on greased cookie sheet. Bake at 350 for about 15 minutes.

Note: The type of persimmon used to make these cookies is called Hachiya, and they are kind of pointy at the bottom. (There are other varities of this fruit, so make sure that's the kind you have.) Make sure the persimmon is ripe/soft and just scoop the pulp out with a spoon. 1 cup equals about two big fruits.

These cookies freeze exceptionally well, so make a bunch when persimmons are in season, and you can have healthy cookies all year.

Cheese Enchilada Chowder

2008-12-13T18:13:00.000-08:00

1 can black beans, rinsed and drained
1 can diced tomatoes
10 oz. frozen corn (or more if you like)
1/2 c. chopped onion
1/2 c. chopped bell pepper (whichever color you like...I have used fresh or frozen)
1 large can enchilada sauce
1 can cream of chicken
2 c. milk
cheese

1. Combine all ingredients in crock pot, except for cheese. Cook on low for 6-8 hours, or high for 3-4. Add cheese to individual servings. Also, I like a dollop of sour cream.

Serve with chips & guacamole, cornbread, whatever. Can also add a can of chickpeas for extra protein.

Recipe from Telestial Kitchen.

Jeanne's Easy Lemon Cookies

2008-10-14T19:40:00.000-07:00

1 package lemon cake mix
2 eggs
1/3 cup vegetable oil
1 teaspoon lemon extract
1/3 cup powdered sugar for decoration

1. Preheat oven to 375 degrees

2. Pour cake mix into a large bowl. Stir in eggs, oil and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl with the powdered sugar. Roll them around until they are lightly covered. Once sugared, put them on an ungreased cookie sheet.

3. Bake for 6-9 minutes. The bottoms will be light brown, and the insides are chewy.

Note: These cookies freeze exceptionally well. I recommend making a double batch and freezing half for potlucks and things like that.

Man Soup

2008-09-03T20:37:00.000-07:00

(This is named for my husband, who only likes really hearty soup)

1 package dried tortellini
2 cans of vegetable broth
1 cup of water
frozen green beans, french cut
1 can garbanzo beans (chickpeas)
boullion to taste
mix of rosemary, oregano, italian seasoning, and a salt-free spice blend (basically I just raided the spice cabinet until the broth smelled good and wasn't too salty.)
This recipe is very adaptable. If you like corn, add it, if you hate garbanzos, leave 'em out, etc. Even the spices are flexible--I think oregano is a keeper though.

1. Bring the water and broth to a boil. While it is heating up, open the chickpeas and rinse them under running water until they stop foaming. Then add them to the broth.
2. While the broth is heating up, add spices and bouillon to taste.
3. When the broth is boiling, add the frozen greenbeans. They heat through really quickly.
4. Bring the broth to a boil again.
5. Add the tortellini and cook to the manufacturer's instructions (mine took about 12 minutes)
6. Serve.
This whole thing takes about 25 minutes, and used just stuff we had in the kitchen. Its very filling, and makes good leftovers--although by the next day, this is way too thick to still qualify as soup. :)

(Another way to do this is to cook the tortellini separately, and add them to each serving, so they don't absorb all the water in the pot before you can eat this as leftovers.)

September Recipes

2008-09-02T21:56:00.001-07:00

Potato Chowder

Pasta with Cream Sauce and Sauteed Zuchinni

Hummus with Pita and Baby Carrots and Sliced Bell Peppers

Cauliflower Leek Soup

Cream Cheese Quesadillas

Figs with Port Salut Cheese and Water Crackers

Roasted Corn Chowder

Tortellini Soup (Man Soup)

Fish Sticks with Tartar Sauce

Gyoza Soup

Garlic Lover's White Bean Soup

Crockpot Stuffed Zucchini

Split Pea Soup with Ham

Crockpot Couscous

Lazy Lasagna

Crockpot Veggie Curry

New Tag

2008-09-02T20:22:00.000-07:00

Jason and I are in the market for a house, and in honor of that, I added a new tag today: Budget--because that's what we'll have to do if we're paying a mortgage. :)
Also added a bunch of more crockpot recipes to anticipate the cooler weather we'll be having soon. (Yeah, so in California we won't be having that kind of weather for months, but a girl just likes soup, okay!)

Crockpot Curried Vegetables

2008-09-02T19:41:00.000-07:00

3 cups coarsely chopped red potatoes
2 cups peeled and coarsely chopped sweet potatoes
1 cup coarsely chopped carrot
1/2 cup chopped onions
3 cloves garlic, minced
1 Tbs grated fresh ginger
1 1/2 tsp salt
2 tsp curry powder
1/2 tsp ground cumin
1 (14-oz) can vegetable broth
1 (13.5-oz) can unsweetened coconut milk
1 1/2 cups quick-cooking rice
1 cup frozen peas
1/2 cup dry-roasted cashews

Add the first 9 ingredients to your crockpot; stir the ingredients to mix them up. Pour the broth and coconut milk over the vegetable mixture. Cover and cook on LOW for 7-8 hours. Stir in the rice and frozen peas; cover and cook 5 more minutes. Ladle mixture onto individual plates and sprinkle with cashews.

Crockpot Glazed Carrots

2008-09-02T19:38:00.000-07:00

1 package fresh baby carrots - (32 oz)
1/2 cup marmalade
1 Tbs water
2 Tbs brown sugar
1 Tbs butter
1/2 tsp cinnamon
1/4 tsp nutmeg
1 Tbs cornstarch
2 Tbs water
Salt to taste
Freshly-ground black pepper to taste

Combine all ingredients in crock pot and cook on LOW for 7 to 9 hours, until carrots are tender.

About 15 minutes before serving, make a paste of the cornstarch and cold water; stir into carrots. Taste and adjust seasonings.

This recipe yields 4 to 6 servings.

Green Chile Grits

2008-09-02T19:37:00.000-07:00

2 cups regular grits
6 cups water
1/2 tsp paprika, optional
1/2 to 1 tsp salt
4 to 6 ounces chopped mild green chile
1 or more jalapeno chiles -- seeded, chopped fine
1 dash cayenne

Combine all ingredients in the crockpot and cook on LOW for 6 to 9 hours or on HIGH 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to 1/2 cup more water if too thick. Similar to polenta, you serve right away or you can refrigerate the mixture in a buttered loaf pan for a few hours or overnight. Unmold, slice (1/2-inch) and fry in butter or a low fat substitute until browned. This recipe yields about 8 servings.

Crockpot Couscous

2008-09-02T19:29:00.000-07:00

1 Tbs dried onion flakes
2 carrots chopped
1 can diced tomatoes
1 can garbanzos drained
1 veggie boullion cube
1 Tbs diced garlic
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp cumin
1/2 tsp tumeric
1/4 cup raisins
1 1/2 cups cooked couscous

Put all ingredients except for couscous into the crockpot. I usually spray the crockpot with Pam, so the mixture doesn't stick. Cover and put on the high setting for 3 hours. After 3 hours, stir the mixture, shut off the crockpot, and then add the cooked couscous. Let set for 10 minutes. Serves 4-6.

Sweet and Sour Cabbage

2008-09-02T19:25:00.000-07:00

I. Love. Cabbage. No, seriously. I am so excited to try this.

1/4 cup brown sugar
2 Tbs flour
1 tsp salt
1/8 tsp pepper
1/2 cup water
1/4 cup vinegar
1 medium head red cabbage shredded
1 small onion finely chopped

In your crockpot, combine sugar, flour, salt and pepper. Stir in water and vinegar. Add cabbage and onion and stir to combine. Cover and cook on low 3-4 hours

Crockpot Enchiladas

2008-09-02T19:22:00.000-07:00

1-3/4 lbs. canned crushed tomatoes in tomato purée
14 ounces chunky style prepared salsa
6 ounces tomato paste
2 lbs. canned black beans, rinsed and drained
1 lb. corn kernels, thawed if frozen
1/4 lb. canned diced mild green chilies, drained
1-1/2 Tbs. ground cumin
1/2 tsp. garlic powder
5 corn tortillas
2 ounces olive slices, drained

Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot. This recipe serves 5 people.

Crockpot Pumpkin Cake

2008-09-02T19:20:00.000-07:00

1 cup of pumpkin
4 eggs
2 tsp cinnamon
1 tsp baking soda
2 Tbs baking powder
1 cup of oil
1/2 cup of orange juice
2 and 1/4 cups of flour

Grease your crock pot and set it on high.

Cook it for 2 or 2 and 1/2 hours on high.

Crockpot Stuffed Zucchini

2008-09-02T19:19:00.000-07:00

1 medium zucchini or summer squash, halved lengthwise, with seeds removed
1 cup tomato sauce
1 Tbs red wine vinegar
1 small onion, chopped
1 tsp garlic, minced
1/4 cup uncooked brown rice
1 Tbs dried parsley
1 Tbs dried basil
1/8 tsp black pepper
2 Tbs pine nuts, toasted
Fresh parsley (optional)
Fresh basil (optional)
Mozzarella cheese (optional)
Parmesan cheese (optional)

To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes. Place the zucchini halves in the bottom of an oval shaped crockpot. In a small bowl or measuring cup, combine the tomato sauce and vinegar. In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture. Fill the zucchini halves with the rice mixture. Top with the remaining tomato sauce-vinegar mixture. Cover and cook on LOW until the rice is tender, 4 to 6 hours. Garnish with the pine nuts, fresh herbs, and cheese. Makes 2 main dish servings or 4 side dish servings.

Crockpot Baked Apples

2008-09-02T19:18:00.001-07:00

4-6 medium baking apples (anything other than red delicious)
Brown sugar or honey or maple syrup
Cinnamon

Carefully remove cores with paring knife and veggie peeler or spoon handle. Do not peel and do not pierce skin on bottom of apple. Mix a little brown sugar and cinnamon and fill apple holes. Or substitute honey or maple sugar.

Place in crockpot at bed time and cook on low through the night (6-8 hours). You'll awaken to a wonderful aroma and hot baked apples for breakfast.

Serve with your favorite granola or wheat toast. This easy crockpot baked apples recipe is one of our favorites in the fall and winter.

Cabbage-Chili Crockpot Soup

2008-09-02T19:16:00.001-07:00

3 cups coarsely-chopped cabbage
1 cup chopped onion
3 cups Healthy Choice tomato juice or any reduced-sodium tomato juice
1 can Healthy Request tomato soup - (10 3/4 oz)
1 can kidney beans - (16 oz) -- rinsed, drained
2 tsp chili seasoning mix

In your crockpot, combine cabbage, onion, tomato juice and tomato soup. Add kidney beans and chili seasoning mix. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.

Crockpot Dumpling Stew

2008-09-02T19:14:00.000-07:00

1 lb beef stew meat, cut into 1" chunks
1 package Lipton's onion soup mix
6 cups hot water
2 carrots peeled and shredded
1 stalk of celery, finely chopped
1 tomato, peeled and chopped
1 cups biscuit mix (I use Bisquick)
1 Tbs finely chopped parsley
6 Tbs milk

1. In crockpot, sprinkle beef with dry onion soup mix. Pour hot water over meat. Stir in carrots, celery and tomato.

2. Cover and cook on low 4-6 hours or until meat is tender. Turn control to high.

3. In a small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into crockpot with a teaspoon. Cover and cook on high for 30 minutes.

Crockpot Lentil Soup

2008-09-02T19:13:00.000-07:00

1 lb small brown lentils, picked over and rinsed
2 large onions, minced
5 cloves garlic, quartered
4 medium carrots, grated fine
2 1/2 Tbs tomato paste
3 large bay leaves
2 Tbs salt (or 3 beef stock cubes + 1 1/2 tsps salt)
1/4 tsp pepper
2 1/2 quarts boiling water
3/4 cup olive oil
4 Tbs balsamic vinegar or 3 Tbs red wine vinegar

Put all the ingredients except for olive oil and balsamic vinegar into your crockpot. Cook on low for 7 hours. Add olive oil and balsamic vinegar and cook a further 2 hours.

Notes: You can enrich this already delicious soup by making a couple of variations.
Add 1/2 lb of minced bacon, but cut back the olive oil to 1/2 a cup or add 1 lb of sliced sausage, like Kielbasa.

Crockpot French Onion Soup

2008-09-02T19:11:00.000-07:00

6 large onions, chopped
1/2 cup butter
60-65 ounces condensed beef broth (undiluted)
1 1/2 tsp Worcestershire sauce
3 bay leaves
10 slices French bread, toasted
Shredded mozzarella cheese
Shredded parmesan cheese

In a large skillet, saute onions in butter until crisp-tender. Transfer to an ungreased 5 qt (or larger) crockpot. (I only had a 4 quart, so I made the leftover soup in a regular stove-top pot.) Add broth, Worcestershire, and bay leaves. Cover and cook on low for 5-7 hours or until the onions are tender. Discard the bay leaves. Top each serving with French bread and cheeses.

Crockpot Split Pea Soup

2008-09-02T19:08:00.000-07:00

2 cups dried split peas
8 cups water
2 chopped onions (or 1/2 cup dried)
6 chopped carrots (in bite size pieces)
6 celery stalks (sliced)
a few bay leaves (I buy wonderful ground bay leaves)
2 tsp salt
Pepper to taste

Cook until peas are tender (you can put in at night and it may be done when you wake up!). Ladle out 1/2 into blender to puree. Add back to soup so broth is thick.

If in a hurry, you can put soup on stove or in oven and it will take about 1- 1/2 hrs. for peas to be tender. If you eat meat, add large slices or chunks of ham, but don't take them out and blend them.

Recipe from crockpotrecipes101.com

Crockpot Chickpea Soup

2008-09-02T19:05:00.000-07:00

2 1/2 cups dried garbanzo beans or 3 (15 ounces) cans chickpeas
2 Tbs olive oil
2 cups chopped onions
8 cloves garlic (pressed or minced)
2 cups vegetable stock
2 cups water or additional vegetable stock
2 tsp chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 tsp pepper (freshly ground is always better)
1 (15-ounce) can diced tomatoes (undrained)
3 Tbs balsamic vinegar
1 1/2 ounces grated fresh parmesan cheese (6 Tbs)

1. Soak dried garbanzo beans in water to cover overnight. Rinse and inspect the beans and set aside.

2. In a skillet heat the olive oil over medium heat, add the garlic and onion and cook for 10 minutes, stirring frequently. Put the onion mixture, garbanzo beans, and next 5 ingredients in your crockpot.

3. Simmer in the crockpot for 2 to 4 hours. (I will start this on low in the morning, and turn up the heat when I come home for lunch). To make the soup thicker, blend 4 cups of the soup in a blender, 1 cup at a time (very carefully, this is hot soup!) then place all 4 cups back into the soup. Stir in the balsamic vinegar and let the soup simmer another 15 minutes. (this is the perfect time to throw together a salad). Place the soup in bowls (1 1/2 cups for 6 servings) and sprinkle with parmesan (1 Tbs).

Recipe from crockpotrecipes101.com

Crockpot Tomato Soup

2008-09-02T19:02:00.000-07:00

2 Tbs butter
1 1/2 cups chopped onion
2/3 cup chopped celery
2 14-oz cans tomatoes
6 cups grated cabbage
1 cup green beans, cut into bits
1 1/2 cups sliced carrot
1/4-1/2 cup chili sauce (to spice it up)
1/2 tsp salt
8 cups water
2 Tbs bouillon
1/4 tsp oregano
1/4 tsp basil

Melt butter in large pot. Saute onions and celery until soft. Add onions and celery and remaining ingredients to crockpot. Cook all day on low, stirring occasionally if you're at home.

Blockbuster Black Bean Soup

2008-09-02T18:58:00.000-07:00

In addition to the 20 minutes of prep time, this recipe also requires 3 hours of cooking, and also time to soak the black beans, described in step 1.

1 lb dry black beans
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 cloves garlic, crushed
2 green bell peppers, chopped
2 jalapeno peppers, chopped
1/4 cup lentils
1 28-oz. can peeled and diced tomatoes
2 Tbs chili powder
2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground black pepper
3 Tbs red wine vinegar
1 Tbs salt
1/2 cup uncooked white rice (or brown rice)
Sour cream
Lime wedge
Cilantro

In a large pot over medium heat, place the beans in three times their volume of water. Bring to a boil and let boil 10 minutes. Cover, remove from heat and let stand 1 hour. Or soak overnight. Either way, drain and rinse before using.

In a crockpot, combine soaked beans and 1 1/2 quarts fresh water. Cook for 3 hours on high. Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt. Cook on low, 2 to 3 hours.

Stir the rice into the crockpot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).

Puree half the soup with a blender or food processor, then pour back into the pot before serving. Serve with lime wedges, sour cream, and cilantro.

Recipe from crockpotrecipes101.com

Crockpot Potato Soup

2008-09-02T18:51:00.000-07:00

In addition to the 20 minutes of prep time, this recipe requires 7 hours in the crockpot.

7 cups cubed peeled potatoes
4 cups broth ( reduced-sodium )
1 cup water
2 cups chopped onion
1/2 cup chopped celery
1/2 cup thinly sliced carrots
1/4 cup butter
2 teaspoons salt
1/4 teaspoon pepper
2 Tbs dried dill weed
1 12-oz can evaporated milk

1. In a large crockpot, combine first ten ingredients.

2. Cover and cook on high for 7 hours or until the vegetables are tender. Add milk. Stir to blend and heat.

3. Use a hand mixer to blend some of the "chunks" to thicken soup. Fix to preference: to thicken further, use potato flakes, and to thin soup, add regular milk.

Recipe from crockpotrecipes101.com

Melon Sorbet

2008-06-11T15:49:00.000-07:00

Serves 4 to 6.

1 pound of juicy, extra-ripe, orange-fleshed melon
1/4 cup mild flavored honey, depending on the sweetness of the melon
1/2 cup whole milk
generous pinch of salt

1. Cut the melon flesh from its rind into a medium bowl and puree with a hand blender. You will need 2 cups of puree.

2. Add the milk, and salt. Now you want to sweeten to taste. If your honey is in a solid or crystallized state you need to dunk the jar in a bowl of warm water until it is liquid again. This way it will mix easily with the rest of the ingredients. Start by blending in 2 tbs. of the honey and taste. If you think the mixture needs to be sweeter, add more honey. Keep in mind you want the honey to bring out and complement the flavor of the melon, not overpower it.

Pour into an ice-cream maker, and freeze according to the manufacturer's instructions.

Recipe from 101cookbooks.com