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.
Monday, December 28, 2009
Sunday, December 27, 2009
Minestrone Soup
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.
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.
Wednesday, September 23, 2009
Mushroom Lentil Barley Stew
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.
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.
Friday, August 21, 2009
Pico de Gallo Quesadillas
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
Thursday, August 13, 2009
RAWR!
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.
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.
Wednesday, August 12, 2009
August 2009 Meals (and a Lot of Peaches)
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
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
Tuesday, August 11, 2009
Ruth's Grandma's Pie Crust
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
Sunday, August 9, 2009
Shiitake and Sourdough Stuffing
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.
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.
Tuesday, April 28, 2009
Long time no see...
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
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
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
Thursday, February 5, 2009
Low-Carb Barbeque Sauce
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
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
Tuesday, January 6, 2009
Janet Nelson's Persimmon Cookies
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.
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.
Saturday, December 13, 2008
Cheese Enchilada Chowder
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.
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.
Tuesday, October 14, 2008
Jeanne's Easy Lemon Cookies
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.
Wednesday, September 3, 2008
Man Soup
(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.)
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.)
Tuesday, September 2, 2008
September Recipes
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
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
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!)
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
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.
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
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.
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
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.
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
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.
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
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
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
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.
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
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.
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
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.
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
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.
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
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.
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
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.
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
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.
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
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.
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
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
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
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
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
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.
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
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
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
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
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
Wednesday, June 11, 2008
Melon Sorbet
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
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
Tuesday, June 10, 2008
Best Thai Peanut Sauce Ever (And Some Stuff To Eat With It)
I have it on good authority that this is at least as tasty as anything you've ever had in a restaurant.
1 block tofu, or it's equivalent in chicken
1 red bell pepper, cubed
2 tbs. soy sauce
2 tbs. sesame oil
For the peanut sauce:
3/4 cup coconut milk
1/2 cup peanut butter
2 minced garlic cloves
1 and 1/2 tsp. curry powder
1 and 1/2 tbs. brown sugar
1 tbs. lime juice
1 tbs. canola oil
1 and 1/2 tbs. soy sauce
Serve with cooked brown rice and steamed veggies
1. Start the brown rice cooking. Steam some vegetables, like broccoli and carrots, to go with the meal.
2. Cut a block of extra-firm tofu into 1-inch cubes. Put them in a bowl with the cubed bell pepper. Marinate them for 15-20 minutes in a mixture of 2 tbs. soy sauce and 2 tbs. sesame oil.
3. Start the peanut sauce while the tofu marinates. In a food processor, blend until smooth: 3/4 cup coconut milk, 1/2 cup peanut butter, 2 minced garlic cloves, 1 1/2 tsp. curry powder, 1 1/2 tbs. brown sugar, 1 tbs. fresh lime juice, 1 tbs. canola oil, and 1 1/2 tbs. soy sauce.
4. In a baking dish, pour 1/3 of the peanut sauce mixture over the tofu and red peppers. Spread the mixture in a single layer. Bake 20-25 minutes in a 450-degree oven.
5. Serve the brown rice topped with steamed veggies and baked tofu, with extra peanut sauce as a garnish. Top with crushed peanuts, if you like!
1 block tofu, or it's equivalent in chicken
1 red bell pepper, cubed
2 tbs. soy sauce
2 tbs. sesame oil
For the peanut sauce:
3/4 cup coconut milk
1/2 cup peanut butter
2 minced garlic cloves
1 and 1/2 tsp. curry powder
1 and 1/2 tbs. brown sugar
1 tbs. lime juice
1 tbs. canola oil
1 and 1/2 tbs. soy sauce
Serve with cooked brown rice and steamed veggies
1. Start the brown rice cooking. Steam some vegetables, like broccoli and carrots, to go with the meal.
2. Cut a block of extra-firm tofu into 1-inch cubes. Put them in a bowl with the cubed bell pepper. Marinate them for 15-20 minutes in a mixture of 2 tbs. soy sauce and 2 tbs. sesame oil.
3. Start the peanut sauce while the tofu marinates. In a food processor, blend until smooth: 3/4 cup coconut milk, 1/2 cup peanut butter, 2 minced garlic cloves, 1 1/2 tsp. curry powder, 1 1/2 tbs. brown sugar, 1 tbs. fresh lime juice, 1 tbs. canola oil, and 1 1/2 tbs. soy sauce.
4. In a baking dish, pour 1/3 of the peanut sauce mixture over the tofu and red peppers. Spread the mixture in a single layer. Bake 20-25 minutes in a 450-degree oven.
5. Serve the brown rice topped with steamed veggies and baked tofu, with extra peanut sauce as a garnish. Top with crushed peanuts, if you like!
Non-Alcoholic Mint Juliep
Serves: unknown
4-5 mint sprigs
1 1/2 cups sugar
2 cups cold water
3/4 cup lemon juice
1/4 cup pineapple juice
1 1/2 qt ginger ale
Thinly-sliced lemon slices (for garnish)
Rinse the mint and discard the stems. Place sugar, water lemon juice, pineapple juice in a medium-sized bowl, mix, and stir in the mint leaves. Allow to stand for 30 minutes.
Fill a large pitcher with ice cubes. Strain the liquid over the ice. Add the ginger ale and lemon slices and serve.
4-5 mint sprigs
1 1/2 cups sugar
2 cups cold water
3/4 cup lemon juice
1/4 cup pineapple juice
1 1/2 qt ginger ale
Thinly-sliced lemon slices (for garnish)
Rinse the mint and discard the stems. Place sugar, water lemon juice, pineapple juice in a medium-sized bowl, mix, and stir in the mint leaves. Allow to stand for 30 minutes.
Fill a large pitcher with ice cubes. Strain the liquid over the ice. Add the ginger ale and lemon slices and serve.
Saturday, May 17, 2008
Nutty Rice Salad
This is much tastier than the ingredients imply, and it is perfect for lunch on a hot day.
Serves 4
1 cup basmati or brown rice
1 ripe avocado
1 tomato
4 tbs. oil
2tbs. balsamic vinegar
1 tbs. soy sauce
pepper to taste
1. Cook rice according to package directions.
2. While the rice is cooking, dice the avocado and tomato.
3. Mix all ingredients together, and serve at room temperature.
Serves 4
1 cup basmati or brown rice
1 ripe avocado
1 tomato
4 tbs. oil
2tbs. balsamic vinegar
1 tbs. soy sauce
pepper to taste
1. Cook rice according to package directions.
2. While the rice is cooking, dice the avocado and tomato.
3. Mix all ingredients together, and serve at room temperature.
Sunday, April 27, 2008
Easiest Crockpot Chicken
This dish is super-easy, and will make your whole house smell good. The chicken ends up very moist and with a subtle sweet-and-sour flavor. Plus, it's all from scratch, and only takes 20 minutes of prep time.
1 3-pound whole chicken
1/2 cup broth
1/3 cup olive oil
1/4 cup honey
1 tsp. Worcestershire sauce
2 tsp. balsamic vinegar
2 tsp. lemon juice
2 tbs. minced garlic
Serve with cooked rice
1. Remove skin from chicken and empty cavity of giblets. Pat chicken dry with a paper towel, and place inside the slow cooker.
2. In a bowl, stir together the broth, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, and garlic. Pour mixture over chicken and cover.
3. Cook chicken on low setting for 3 and 1/2 to 4 hours.
4. To make gravy, let the fat separate out from the cooking liquid. Skim off the fat and put two cups of the remaining liquid in a saucepan. Slowly add 1-2 teaspoons of cornstarch to thicken, stirring to incorporate the cornstarch. Simmer to condense.
5. Serve with cooked plain rice, topped with gravy.
1 3-pound whole chicken
1/2 cup broth
1/3 cup olive oil
1/4 cup honey
1 tsp. Worcestershire sauce
2 tsp. balsamic vinegar
2 tsp. lemon juice
2 tbs. minced garlic
Serve with cooked rice
1. Remove skin from chicken and empty cavity of giblets. Pat chicken dry with a paper towel, and place inside the slow cooker.
2. In a bowl, stir together the broth, olive oil, honey, Worcestershire sauce, balsamic vinegar, lemon juice, and garlic. Pour mixture over chicken and cover.
3. Cook chicken on low setting for 3 and 1/2 to 4 hours.
4. To make gravy, let the fat separate out from the cooking liquid. Skim off the fat and put two cups of the remaining liquid in a saucepan. Slowly add 1-2 teaspoons of cornstarch to thicken, stirring to incorporate the cornstarch. Simmer to condense.
5. Serve with cooked plain rice, topped with gravy.
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