Sunday, November 29, 2009
This is my favorite method of cooking broccoli or asparagus.
-1-2 large bunches of broccoli, chopped into big chunks
-fresh garlic, minced, or garlic powder (whatever I have on hand that day)
-parmesan cheese (not the grated kind in a can)
-salt and pepper to taste
-drizzle of olive oil
Grease or spray cookie sheet(s). Spread vegetables in a single layer on the cookie sheet. Sprinkle with fresh garlic (2-4 cloves per pan), or about ½ tablespoon of garlic powder per pan. Sprinkle with parmesan cheese (about ¼ to ½ cup per pan). Then sprinkle with salt and pepper. Drizzle with a small amount of olive oil. Roast at 400 for ten minutes. Stir and continue to roast until desired doneness is achieved.
Saturday, November 28, 2009
Thursday, November 26, 2009
for some reason Jeremy walked around with this bat all day long
Cori and Chad playing corn hole J's Dad
Wednesday, November 25, 2009
Friday, November 20, 2009
This recipe is way better than the traditional cream of... soup version. It has more flavor, is more economical (without buying the processed soup), and is a bit healthier. The recipe for the white sauce could be used in any recipe to replace the standard cream of... soup, just add desired veggies or meat to achieve the needed replacement. It's the same technique as making a standard white sauce or gravy, and is very versatile.
-1 lb. whole wheat egg noodles, cooked al dente to package directions
-1/4 c. butter
-4 stalks celery, diced
-1 onion, diced
-1/4 c. flour
-1 t. salt
-1/2 t. black pepper
-1 1/2 c. skim milk
-2-3 cans water-packed tuna, fully drained
-3/4 c. light mayonnaise
-2 c. frozen peas, thawed
-Spices to play along with dish- curry, dill, cayenne pepper, Italian seasoning, cumin, thyme, lemon pepper (my current favorite is 2 teaspoons of garlic powder along with 2 teaspoons of Italian seasoning and 1/8 tsp. of cayenne)
-Salt and pepper to taste
In a small saucepan, melt the butter or margarine over medium heat. Stir in celery and onions. Cook for 3 minutes, until veggies are slightly cooked but still crispy. Whisk in flour, salt and pepper. Cook 2-3 minutes. Whisk in milk, bring to a boil and simmer until thickened to a condensed cream-of soup consistency. Cool. In a large bowl, combine cooled sauce, tuna, mayonnaise and peas. Stir in any additional desired seasonings and salt & pepper, to taste. Add cooked noodles, stir to coat and pour into a large casserole dish. (Can be refrigerated until dinnertime at this point.) Bake at 350 degrees for 20-25 minutes, until heated through and bubbly.
Some optional topping ideas: shredded cheese, breadcrumbs mixed with melted butter, crushed potato chips or crackers, crushed goldfish (these would all be excellent, but we like ours on the healthy side and skip these options).
Tuesday, November 17, 2009
Baked Jalapeno Poppers
-12 jalapeno peppers, halved, seeds and ribs removed
-4 oz cream cheese, softened (I use Neufatchel)
-1 cup cheddar cheese, shredded (I use reduced fat)
-1/8 tsp. cayenne
-1/8 tsp. cumin
-1/4 tsp. garlic powder
Mix cheeses and spices together. Stuff pepper halves with cheese mixture. Bake at 350 for 20-30 minutes.
Sunday, November 15, 2009
i placed the chicken carcass in my slow cooker and added some leftover onions, celery, and parsley stems that i had sitting in the freezer. i filled my slow cooker up with water, added some black peppercorns and a teaspoon of salt. i cooked all of this on low for about 8-10 hours. then i strained the broth, discarded the veggies, picked through the meat and froze it for a casserole at a later date, chilled the broth, skimmed the fat off, and then divided the broth into storage containers. i plan on using all of the broth for dishes this week, but if i didn't i would have frozen it in 1 cup portions in freezer bags, and maybe an ice cube tray for smaller portions.
Wednesday, November 11, 2009
Front of tote bag
Back of tote bag (the straps were supposed to be cut from the white T shirt, and contrast here, but I made a mistake in cutting) One of the fabric flowers, sewed to a pin, so it can be put on a bag, worn as a broach, pinned to a headband etc.
the flower on the bag
Tuesday, November 10, 2009
I added 1/2 cup of water to the baking dish, and baked the pumpkin halves at 450 degrees for 1 hour.
Once cooled, I spooned the flesh into tupperware to sit in the fridge until I was ready to tackle this further.
The next day (only because I ran out of time the first day) I pureed all the pumpkin in the food processor
I mixed half the seeds with cinnamon and sugar and half with salt, garlic powder, and cayenne pepper and roasted them for 50 minutes at 300 degrees
I still have 2-3 cups of fresh pureed pumpkin left in the fridge, so I'll definitely be whipping up another treat soon.
-2 cups whole wheat flour
-1 1/2 cups all purpose flour
-2 cups pumpkin
-1/2 cup oil
-1/2 cup applesauce (or leave this out and use an extra 1/2 cup of oil... but we like things on the healthy side)
-3 cups sugar (I used brown because ants had infested my bag or white sugar)
-1 teaspoon salt
-1 teaspoon baking powder
-2 teaspoons baking soda
-3 teaspoons pumpkin pie spice/ seasoning
-1/2 cup water
Whisk salt, baking powder, baking soda, pumpkin pie spice, and flour in bowl. Beat eggs, oil, applesauce, sugar and pumpkin until well mixed. Alternately add in flour and water until all ingredients are well mixed. Pour into 2 greased 9x5 loaf pans and bake for 60 minutes at 350. The texture and flavor are even better if you let the bread sit in the fridge overnight.
Sunday, November 8, 2009
-2 teaspoons sesame oil
-3 large eggs, lightly beaten
-1 tablespoon fresh ginger, minced
-2 garlic cloves, minced
-5 scallions, sliced
-2 tablespoons dry sherry
-2 tablespoons low-sodium soy sauce
-2 tablespoons hoisin sauce
Today I made a big batch of Crockpot Sloppy Lentils (think meat free Sloppy Joe's) to be my lunch to bring to work for the week. I quadrupled (except for the water and tomatoes) the recipe because lentils get eaten pretty quickly in our home (it's one of the few meat free dishes that Jeremy can't get enough of). I also added 1/2 teaspoon of cayenne pepper to give it a bit of a kick, and a teaspoon of cumin. This dish is designed to be served on a bun, but I just eat it plain, out of a bowl. It would also be excellent over brown rice. Since I made so much, I actually cooked it on high, for about 10 hours before they were done. I think next time I would just cook them on the stove because it only takes about 30 minutes start to finish to assemble this that way. Also, next time I think I would do more of a barbecue sauce like the one on these BBQ Lentils. Overall they were a good, solid dish that Jeremy and I both enjoyed, I just happen to like the flavor in the BBQ lentils better.
Saturday, November 7, 2009
Wednesday, November 4, 2009
P.S. I'm not in the mood to make another Pumpkin Soup right now considering that will still be my lunch for the rest of this week from the batch from last night.
Tuesday, November 3, 2009
Red Curry Coconut Pumpkin Soup
The 3 Tablespoons of curry paste that I had leftover are exactly how much I need to make my standard Red Curry Recipe. Having been inspired by a Thai Pumpkin Soup recipe that I read recently I decided red curry would be great with pumpkin. I made my standard curry recipe, but without the veggies (which probably would have been great in here), Thai basil, and plus the pumpkin.
-2 (15 oz) cans pumpkin puree (NOT PUMPKIN PIE MIX)
-2 cups chicken or veggie broth
-2 (15 oz) cans coconut milk
-3 Tablespoons red curry paste
-3 Tablespoons soy sauce
-3 Tablespoons brown sugar
-juice of 1/2 lime
Heat large pot over medium heat. Add coconut milk and red curry paste, stirring until well mixed. Add remaining ingredients. Simmer 15 minutes.
Sweet and Sour Red Cabbage
If I hadn't been in a hurry to have this ready before our friends came over for Bible study I may have added some sliced onion and apple into this dish, as they pair well with red cabbage. A great thing about this dish is that it will be even better the next day, so make enough for leftovers.
-1 Tablespoon olive oil
-1 head red cabbage, finely shredded
-1/4 cup brown sugar
-1/4 cup apple cider vinegar
-1/2 teaspoon salt
-fresh ground pepper
-1/4 teaspoon celery seed
-1 teaspoon caraway seed
Heat oil in large pot over medium heat. Add cabbage and cook for 5 minutes, until it starts to soften. Add remaining ingredients, stir to combine. Cover and simmer 15-25 minutes depending on desired tenderness, stirring intermittently.
Monday, November 2, 2009
Ever since we enjoyed The Guatemalan at Slim Goodies Diner I've been eager to make my own version of Huevos Rancheros. I think traditionally this would be served with a green/ tomatillo salsa, but I really like the salsa recipe that I've been using for years so we went with that. Normally I would serve this with plain sour cream, but I had this sour cream sauce leftover from our fish taco dinner from Sunday, and it went great with the Huevos Rancheros. I served it the way Slim Goodies does, all deconstructed on my plate, ready to be assembled into wraps. The only thing I was missing was the chunks of friend plantain that Slim Goodies uses as a garnish... yum!!!! We could eat this for breakfast, lunch or dinner, it is a frugal, healthy, easy meal that's sure to please.
Deconstructed Huevos Rancheros
-corn tortillas (2-3 per person), heated and blistered in a dry frying pan
-1/2 avocado per person, sliced
-2 scrambled eggs per person, seasoned with salt and pepper
-black beans (either canned, or dried cooked to desired tenderness)
Sour Cream Sauce
-4 tablespoons light sour cream
-juice of 1/2 lime
-1 teaspoon sugar
-a few dashes of cayenne
Whisk together all ingredients and chill until serving (chill at least 2 hours for best flavor).
-6 roma tomatoes, seeded and diced
-1/4 red onion, diced
-1 clove garlic, minced
-fresh ground black pepper
-dash of cayenne
-fresh cilantro, chopped
-1 teaspoon sugar
-1/2 teaspoon salt
-juice of 1/2 lime
Combine all ingredients. (If finer salsa is desired chop roughly in blender or food processor, but we like our salsa chunky).
Present all ingredients, and let guests assemble their own.
Sunday, November 1, 2009
This is an easy, refreshing, and healthy side dish. It would also be great with the addition of sesame seeds or freshly minced garlic.
Asian Cucumber Salad
-4 cucumbers (if not using English cucumbers peel and seed them), sliced into half moons
-1/4 red onion, sliced
-1 cup rice wine vinegar
-1 teaspoon sesame oil
-1 Tablespoon soy sauce
-1 Tablespoon sugar
-fresh ground black pepper
-1/8 teaspoon red pepper flakes
Whisk last 6 ingredients together in medium bowl. Stir in cucumbers and red onion, toss to coat. Chill overnight before serving.