All Stirred Up

Chicken Barley Soup from Everyday Food, October 2011

2011-10-07T19:25:00.003-06:00

Serves 4

Ingredients

1 tablespoon extra-virgin olive oil
4 carrots, diced small
4 celery stalks, diced small
1 medium yellow onion, diced small
2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
Coarse salt and ground pepper
6 cups low-sodium chicken broth
5 sprigs thyme (I used dried)
1 cup quick-cooking barley (I used regular barley)
5 ounces baby spinach (5 cups) (I used frozen and had to adjust the directions accordingly)

Directions
1) In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
2) Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes.
3) Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.

The broth needed a little more body I thought. My brother made a good observation. Next time it definitely needs garlic, and he had an interesting suggestion: cumin. (I was also wondering about throwing in some beans of some sort and/or some small pasta). Very hearty.

Waffles from Better Homes and Gardens New Cook Book (2006)

2011-09-20T11:14:00.004-06:00

A cherished memory of my dad was him making us waffles. But recreating the whipped egg whites step put a damper on my own waffle making. My brother made these waffles for us which are very delicious, but no egg white separating and beating and folding in required.

Ingredients
1 3/4 c flour
2 Tbs sugar
1 Tbs baking powder
1/4 tsp salt
2 eggs
1 3/4 c milk
1/2 c cooking oil or butter, melted
1 tsp vanilla

Directions
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 1/4 c batter onto grids of a preheated, lightly greased waffle baker (regular or Belgian). Close lid quickly; do not open until done. Bake according to manufacturer's directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.

Buttermilk Waffles: Prepare as above, except reduce the baking powder to 1 tsp and add 1/2 tsp baking sods. Substitute 2 c buttermilk or sour milk for the milk.

Pear and Pecan Bread from the 1997 edition of the Joy of Cooking

2011-09-20T09:55:00.002-06:00

We had some over ripe pears in the fridge, so I decided to use them up in some pear bread. I thought everyone might like this recipe.

Position a rack in the lower third of the oven. Preheat oven to 350 F. Grease a 9" x 5" (8 cups) loaf pan.

Ingredients
Whisk together thoroughly:
1 1/2 c flour (I used white whole wheat flour)
1 c sugar (I reduced this amount)
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg

Whisk together in a large bowl:
1 egg
1/2 c vegetable oil
1 tsp vanilla
1 tsp grated lemon zest
1Tbs fresh lemon juice
1 1/2 c grated, peeled ripe pears, with their juice- (2-4 pears) (Ripened pears are so soft I will sometimes throw them into a food processor or a blender, and sometimes I leave the skin on)

Directions
Add the flour mixture to the pear mixture and fold until about three quarters of the dry ingredients are moistened.

Add:
1 c pecans

Fold just until the dry ingredients are moistened. Scrape the batter into the pan and spread evenly. Bake until a tester inserted into the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes (put a piece of foil over the top of the bread if it's getting too dark before the bread is cooked through). Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Cool Chicken & Apple Salad Wrap (from Lin's Marketplace)

2011-08-05T20:51:00.008-06:00

My sister-in-law made this for us. I'm not a huge fan of curry spice, but I thought these were delicious.

Ingredients
1 1/2 tsp curry powder, divided
salt
1/2 lb chicken breast tenderloins, cut into 1/2 inch pieces
1 tsp olive oil
1/4 c unsweetened apple juice
1/4 c sour cream
1/4 c mayonnaise
1/4 tsp ground cinnamon
1 c diced peeled tart apple
1/4 c raisins
2 flour tortillas (8 inches) at room temperature
2 lettuce leaves
I added some celery as well

Directions
Cook chicken coated with a tsp of curry powder in a skillet over medium heat until no longer pink in the center.
Combine the apple juice, sour cream, mayonnaise, cinnamon, and remaining curry until blended. Stir in chicken, apple, and raisins. Spread over tortillas; top with lettuce. Roll tightly.

I'm not a huge curry fan, but I thought these were delicious, and great for a summer supper.

Popsicles

2011-06-22T15:39:00.003-06:00

I brought Eli's popsicle molds on vacation with us just so we could try different popsicle recipes all summer long. So here is a list of the recipes we tried:

Orange Cream Popsicles
6 oz. (I'm guessing that means 3/4 cup) orange juice concentrate, thawed
2 cups plain yogurt
2 tsp vanilla extract
Put ingredients in a bowl and whip. Pour into 6 popsicle molds and freeze.

I adjusted it up front. After a taste test I added more orange juice concentrate, and some of the Cool Whip I had laying around.

Pudding Popsicles
1 pkg. (3.9 oz.) chocolate pudding, or chocolate fudge pudding
2 cups cold milk
1 cup Cool Whip
Mix pudding with the milk, as per the package instructions. Fold in the cool whip (to prevent an icy popsicle). Pour into 6 popsicle molds and freeze.
optional- 1/2 cup chopped or mashed fruit, or nuts.

I used whole milk deliberately and non light Cool Whip because the store was out. This made these too rich. I was aiming for 100 calories a pop and these were 150. So I will lower the fat next time. I am also sad that the lower sugar options are fake sugars, and so I would not give them to my son.

Strawberry Banana Popsicles
1 banana
1 pkg. (3 oz.) strawberry gelatin dessert (or strawberry banana- which was all I could find).
1 cup boiling water
1 cup strawberry yogurt (I used Mountain High).
Dissolve the gelatin in the cup of boiling water. Put all the ingredients in a blender and blend. Pour into 6 popsicle molds and freeze.

It was a little strong on the banana. I am interested in using plain gelatin and actual blended strawberries. Pretty good.

Tropical Fruit Popsicles
1 cup mandarin oranges with juice
1 cup crushed pineapple
1 mango chopped
1 cup juice, like orange, pineapple or grape.
Put all the ingredients in a blender and blend. Pour into 6 popsicle molds and freeze.

Baba ghanoush

2011-01-05T21:10:00.006-07:00

"Baba ghanoush, baba ganush, baba ghannouj or baba ghannoug (Arabic بابا غنوج bābā ġanūj) is an Arab dish of aubergine (eggplant) mashed and mixed with various seasonings. A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color." (from Wikipedia)
My aunt served this to us at a small after Christmas party when we were visiting Cedar City. She had us eat it on romaine leaves. Everything else was very delicious. But I could not stand the baba ghanoush. She had two different varieties, so I tried both just to give it more than one chance. Now that I know that it is always made with eggplant, the mystery is solved. Sadly, there are certain foods I have a physical reaction to and cannot eat, no matter how much I wish I could like them because I know they are healthy for me, and that others with good taste will hold me in scorn for not liking them. One such food is sweet potatoes. My mother-in-law once made a shepherd's pie using sweet potatoes rather than potatoes. Politeness wise I was highly motivated to get it down somehow, but I literally could not eat it. Potatoes in general seem to stick in the back of my throat and are hard to swallow. Many yellow spices disagree with me. I cannot swallow much of the squash family. And, perhaps I dislike smoky favor- viewing my recent taste test and dislike of adobo.
I was grateful to have the opportunity to try something new. But this dish is a nemesis.

11,375 Stir Fries from the March 2010 Food Network Magazine

2010-09-29T19:14:00.003-06:00

Step 1: Pick a Protein
3/4 lb flank steak, trimmed and thinly sliced against the grain
3/4 lb pork tenderloin, thinly sliced
3/4 lb medium or large shrimp, peeled and deveined
3/4 lb skinless, boneless chicken breasts or thighs, thinly sliced against the grain
12 oz. pkg. extra firm silken tofu, cubed

Step 2: Marinate
whisk 1 egg white, 1 TBS Chinese rice wine or dry sherry and 1 TBS cornstarch. Toss with your protein; cover and refrigerate 1 hour.

Step 3: Prep 3 Cups Vegetables (In Any Combination).
sliced carrots, sliced celery, sliced bell pepper, 1 in. scallion pieces, sliced onions or shallots, quartered mushroom caps, sliced bok choy or cabbage, sliced leeks, whole snow peas, sliced asparagus, quartered plum or halved cherry tomatoes, baby spinach, blanched broccoli or cauliflower florets, thawed frozen peas or edamame, etc.

Step 4: Choose a Sauce
a. Clear sauce- mix 3/4 c chicken broth, 1 TBS cornstarch, 2 TBS Chinese rice wine or dry sherry, 1/2 tsp sesame oil, 1 tsp salt & 1/2 tsp sugar.

b. Sweet and Sour Sauce- mix 3/4 c chicken broth, 2 tsp cornstarch, 1/4 c ketchup, 2 tsp soy sauce, 3 TBS rice vinegar, 1/4 c sugar, 1/2 tsp salt & 1 tsp sesame oil.

c. Brown Sauce- mix 1/2 c chicken broth, 1 TBS cornstarch, 1 TBS soy sauce, 1 TBS hoisin sauce & 1 TBS Chinese rice wine or dry sherry.

d. Oyster Sauce- mix 3/4 c chicken broth, 1 TBS cornstarch, 1 TBS Chinese rice wine or dry sherry, 1 TBS soy sauce, 3 TBS oyster sauce, and 2 tsp sesame oil.

e. Spicy Sauce- mix 3/4 c chicken broth, 1 TBS cornstarch, 2 TBS each soy sauce, rice vinegar and Chinese rice wine or dry sherry, 1/2 tsp sesame oil, 1 TBS sugar & 2 tsp Asian chili sauce.

Step 5: Stir Fry
Drain the excess marinade from the protein. Place your sauce, vegetables and protein near the stove.
Heat 1/4 inch peanut or vegetable oil in a wok or skillet over medium heat. Add the protein; slowly stir until almost opaque, 30 seconds to 1 minute (for tofu, brown on both sides- do not stir). Transfer to a plate; discard the oil and wipe out the plan.
Heat the pan over high heat, 1 to 2 minutes. Add 2 TBS oil, then 2 cloves minced garlic (or 4 cloves if using Spicy Sauce), 1 to 2 TBS minced ginger, 2 minced scallions and a pinch each of salt and pepper; stir-fry about 30 seconds. Add the vegetables, starting with the ones that take the longest to cook; stir-fry until crisp tender.
Add the protein and sauce and stir until the sauce is thick and the vegetables and protein are cooked through, about 3 minutes. Thin with chicken broth, if needed. Garnish with sliced scallions, peanuts, sesame seeds, sliced jalapenos and/or cilantro.

Chicken Enchiladas: recipe courtesy of Tyler Florence on the Food Network

2010-09-22T18:30:00.005-06:00

Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend (didn't know what this was)
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced (could only find in adobo sauce)
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned (I used medium)
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

I do not like adobo sauce. I will avoid it from now on, and just use the real chile if I must. Just one was very filling. I give this a willing to try again.

Chicken Barley Stew (Slow Cooker) from Betty Crocker Whole Grains: Easy Everyday Recipes

2010-09-20T17:25:00.007-06:00

Ingredients
3 large carrots, sliced (2 cups)
2 medium stalks celery, sliced (1 cup)
1 large onion, chopped (1 cup)
2 chicken breast (about 1 1/4 lbs)
5 cups water
3/4 c barley
2 tsp chicken bouillon granules
1 tsp salt
1/4 tsp pepper
1 can diced tomatoes, undrained
2 TBS chopped fresh parsley
1 tsp dried thyme leaves

Directions
1. In 4-5 quart slow cooker, place carrots, celery and onion. Place chicken breasts on vegetables. Add remaining ingredients except parsley and thyme.
2. Cover, cook on Low heat setting 8-9 hours.
3. Remove chicken from cutter; place on cutting board. Remove meat from bones and chop into 1/2 to 1 inch pieces; discard bones.
4. Stir chicken, parsley and thyme into stew. Increase heat setting to High. Cover; cook 10-15 minutes longer or until chicken is thoroughly heated.

It was a bit bland. But, typing out the recipe I realize that I forgot the tomatoes. Also, I had to adjust the cooking time for this high altitude.

Black Bean, Edamame, and Wheat Berry Salad

2010-09-20T17:15:00.004-06:00

Serves 6 (3/4-cup servings)
Ingredients
4 cups water
1/2 cup dry wheat berries
1/2 of a 15-ounce can of black beans, rinsed and drained (I used the whole can because I didn't want the 2nd half to go to waste).
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
1/2 cup red onion, finely chopped
2 Tbsp. Pompeian Red Wine Vinegar
3 Tbsp. Pompeian OlivExtra Plus
Salt and black pepper to taste

Directions
1. Combine water and wheat berries in a medium saucepan and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheat berries are just tender. 2. Place in a fine mesh strainer and run under cold water to cool quickly, drain well. 3. Combine the wheat berries with the remaining ingredients in a medium bowl. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours in advance.

I ate mine immediately after preparing and that was a mistake. The red onion was so strong it almost made me sick. The next day it wasn't so pungent and I was OK. So either use green onions or wait a day. Also, I thought it could have used a lower wheat berry ratio. This was my first experience with edamame and it seemed to taste only slightly better than a Lima bean. So, I'm not sold on them. Perhaps I needed another brand or something.

Stir-Fried Honey-Ginger Chicken with Peppers

2010-01-26T11:36:00.011-07:00

From Everyday Food: January/February 2010

This was yummy and quick. I was mean and made Matt eat all the peppers.

Ingredients
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or thighs, sliced into 1/4-inch strips
1/4 cup minced peeled fresh ginger
2 garlic cloves, minced
3 red, orange, or yellow bell peppers (ribs and seeds removed), thinly sliced (I used a bag of frozen peppers. I think it made it more watery, but I preferred doing it that way).
Cooked rice, for serving- I did brown rice in the rice cooker and it was the most funky texture ever. Not sure if I liked it that way or not. But it gave the dish a more complex flavor.
Fresh cilantro leaves, for serving

Directions
In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.

(4 servings)

Cranberry Upside-Down Cake

2010-01-18T20:48:00.007-07:00

From EatingWell: November/December 2009

Very Yummy. It was interesting to finally use my cast iron skillet in a stove to oven meal. (I, of course, cut down on the sugar and used whole wheat flour. I bought some of that King Arthur white whole wheat flour. I think it is really nice. The nutrition info matches up to the other whole wheat flour- but it works more like white flour.)

Active Time: 30 minutes
Total Time: 1 hour 50 minutes (including 15 minutes cooling time)

Ingredients
3/4 cup packed light brown sugar
4 tablespoons unsalted butter, softened, divided
2 tablespoons plus 1/4 cup fresh orange juice, divided
1 12-ounce bag fresh or frozen (thawed) cranberries (about 3 cups)
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, at room temperature (set on counter for about 15 minutes)
1/3 cup canola oil
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup low-fat milk, at room temperature
Whipped cream for garnish

Directions
Preheat oven to 350°F.
Heat brown sugar, 2 tablespoons butter and 2 tablespoons orange juice in a large (12-inch) cast-iron or regular skillet over medium heat, stirring constantly, until the butter melts and the mixture starts to bubble. Let cool. Coat the sides of the skillet with cooking spray.
Bring the remaining 1/4 cup orange juice and cranberries to a simmer in a medium saucepan, stirring often, until about half the cranberries have popped. Pour evenly over the cooled brown sugar mixture in the skillet.
Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
Separate egg whites and yolks. Place the yolks in a large bowl and add the remaining 2 tablespoons butter, oil, granulated sugar and vanilla. Beat with an electric mixer or stand mixer on medium-high speed until light and fluffy. Stir in the flour mixture alternately with milk, using a rubber spatula, starting and ending with the flour. Stir just until the flour is incorporated. Beat the egg whites in a clean dry mixing bowl with clean dry beaters on medium-high speed until they hold soft peaks. Fold one-third of the egg whites into the batter, then gently fold in the rest until almost no white streaks remain. Spread the batter over the cranberries.
Bake until the top is golden brown and the cake pulls away from the sides of the pan, 30 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Run a knife around the edge of the pan and carefully invert the cake onto a serving plate. Let cool for at least 30 minutes more before serving. Serve warm or room temperature. Garnish with whipped cream, if desired.

(10 servings)
Nutrition: 357 calories; 13 g fat (4 g sat, 5 g mono); 55 mg cholesterol; 57 g carbohydrates; 4 g protein; 3 g fiber; 194 mg sodium; 94 mg potassium.

Lentil and Bean Soup

2010-01-18T20:37:00.006-07:00

From Prevention February 2010

Ingredients1 onion, chopped
1 Tbsp olive oil
2 tsp chili powder
1/2 tsp salt
1 1/4 c dried lentils
5 c water
1 can (8 oz.) tomato sauce
3 carrots, chopped
3 ribs celery, chopped
1 can (15.5 oz) great Northern or black beans, rinsed and drained
3.5 oz smoked Gouda, shredded
2 Tbsp fresh cilantro, parsley, and/or scallion tops, chopped or 1 1/2 tsp freeze dried chives
1/4 c sour cream (optional) you know I used plain yogurt

DirectionsTo add meat, brown a lb with the onion, and use 1 c lentils and 4 cups water.
1) saute onion in oil in Dutch oven over medium-high heat until golden, about 5 minutes. Stir in chili powder and salt.
2) Add lentils and water. Bring to a boil. Reduce heat to medium and simmer 5 minutes. Add tomato sauce, carrots and celery. Simmer 10 minutes. Add beans and cook until vegetables are tender, about 5 minutes.
3) Stir in cheese and herbs. Season to taste with salt and pepper. Serve topped with sour cream.

(4 servings)
Nutrition not including meat: 480 calories, 12 g fat, 5 g sat fat, 869 g sodium, 68 g carb, 21 g fiber, 30 g pro.

Mushroom & Wild Rice Frittata

2010-01-12T19:12:00.008-07:00

From EatingWell: January/February 2010

This was OK for me. I had some left over brown rice on hand that I used. I think it was too much. I was just too lazy to figure out from the recipe what 1/2 c dry wild rice equaled when cooked. I didn't have enough eggs on hand. I used a cast iron skillet to put it in the oven for the final step- but managed to burn the bottoms a little with that route. I didn't use mushrooms. I will try to make a frittata again- but didn't think this first try was a great success.

Ingredients
Wild Rice
2 cups water
1/2 cup wild rice (see Note), rinsed
1/8 teaspoon salt
Frittata
5 large eggs
2 large egg whites
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon ground nutmeg
2 teaspoons extra-virgin olive oil
1 cup chopped red onion
1 tablespoon minced fresh rosemary or 1 teaspoon dried
1 pound mixed mushrooms (cremini, white button, shiitake), sliced
1/2 cup finely shredded Parmesan cheese
4 thin slices prosciutto (about 2 ounces), chopped

Directions
To prepare wild rice: Combine water, rice and salt in a small heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer and cook until the rice is tender with a slight bite, 40 to 50 minutes. Drain; you’ll have about 1 1/2 cups cooked rice.
To prepare frittata: About 30 minutes after you start cooking the rice, beat eggs and egg whites in a large bowl with parsley, 1/4 teaspoon salt, 1/4 teaspoon pepper and nutmeg.
Position rack in upper third of oven; preheat broiler.
Heat oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium heat. Add onion and the remaining 1/4 teaspoon each salt and pepper; cook, stirring, until softened, about 3 minutes. Stir in rosemary, then add mushrooms and cook, stirring frequently, until they release their liquid and the pan is dry, 6 to 8 minutes. Reduce heat to medium-low; stir in the rice.
Pour the reserved egg mixture evenly over the rice and vegetables. Partially cover and cook until set around the edges, about 5 minutes. Sprinkle with Parmesan and prosciutto. Place the pan under broiler and broil until the eggs are set and the top is nicely browned, about 2 minutes. Let stand for 5 minutes before serving.

(6 servings)
Nutrition: 210 calories; 9 g fat (3 g sat, 3 g mono); 190 mg cholesterol; 17 g protein; 2 g fiber; 681 mg sodium; 424 mg potassium.

Inside-Out Lasagna

2010-01-08T18:40:00.008-07:00

From EatingWell: January/February 2010
I liked this recipe. It was a one pot meal (once I added some ground turkey) and it really did only take about 25 minutes to prepare.

Ingredients
8 ounces whole-wheat rotini or fusilli
1 tablespoon extra-virgin olive oil
1 onion, chopped
3 cloves cloves garlic, sliced
8 ounces sliced white mushrooms (about 3 1/2 cups) I omitted
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Some ground turkey- I threw in to make a complete meal
1 14-ounce can diced tomatoes with Italian herbs- it didn't say whether to drain or not, so I did- but not hard core.
8 cups baby spinach
1/2 teaspoon crushed red pepper (optional)
3/4 cup part-skim ricotta cheese

Directions
1. Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.
3. Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.
4. Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.

(4 servings, about 1 1/2 cups each)
Nutrition (without the added turkey): 364 calories; 9 g fat (3 g sat, 4 g mono); 14 mg cholesterol; 16 g protein; 7 g fiber; 588 mg sodium; 786 mg potassium.

Purple Potatoes

2010-01-08T16:36:00.003-07:00

I had to use up some purple potatoes and was making a roast in the crock pot so I threw them in to see what would happen. By the time they were done they were the color of regular potatoes. Now you know.

Pasta with Roasted vegetables and Arugula

2010-01-06T18:00:00.006-07:00

From Everyday Food Jan/Feb 2010

I made this tonight and it was a hit- with me at least. You know when Hermione says Ron has the emotional range of a teaspoon. I think Matt has the taste bud range of said utensil.

2 pints grape tomatoes
4 garlic cloves, unpeeled
3 shallots, cut into eighths (I substituted onion)
2 TBS fresh thyme leaves (I used dried)
2 TBS extra virgin olive oil
salt and pepper
8 oz. rigatoni pasta
1/3 c olives, chopped
3 c baby arugula or spinach

To make this a full meal, I added some cooked, ground turkey

1. Preheat oven to 450 degrees. Place tomatoes, garlic, shallots, and thyme on rimmed baking sheet. Toss with oil and season with salt and pepper. Roast until tomatoes are burst, shallots are browned and garlic is soft, 20 to 25 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1/4 c pasta water; drain pasta and return to pot. (I found I needed more).
3. Peel roasted garlic and mash with the flat side of a chef's knife. Add to pasta pot, along with vegetables, olives, and pasta water. Cook over med-high until sauce thickens, about 3 minutes. Let cool slightly, then toss with arugula.

I was perhaps more shy with the spinach, which was what I used, than I needed to be. I was afraid because I don't like the taste of raw spinach. But, even with cooling the pasta for a few minutes the spinach still wilted a little and wasn't so bitter. Probably arugula is the better choice in the end.

W/o turkey 350 calories per serving, 9.5 g fat (1.4 g sat fat); 58.2 g carb; 5.2 g fiber; 10.7 g protein.

Apple Cranberry Cobber

2009-11-25T19:25:00.004-07:00

Filling
3 c Apples (About 6 Granny Smith or other tart)
2 c Cranberries chopped (I whirled around the food processor)
1/4 -1/3 c sugar
1 tsp orange zest
cinnamon?

Crust
1 - 1 1/2 c Rolled Oats
1/3 -1/2 c Whole Wheat Flour
1/3 c Brown Sugar
1/4 - 1/2 c butter (I melted it and mixed it through the oat and flour mixture before putting it on top of the fruit mix)
cinnamon
ginger
1/4 c chopped pecans

Bake at 350 degrees for 50 - 55 minutes in a 9 x 9 pan.

Dark Chocolate

2009-10-27T10:40:00.004-06:00

"A recent study from The Journal of Nutrition found that a mere 100-calorie serving of dark chocolate every 3 days is enough to reap its heart healthy benefits. Larger portions of the treat didn't provide any added benefits and could cause weight gain researchers warn." (From the Weight Watchers Magazine).
Best Bets:

I'm loving
Lindt Excellence Chili Bar (they now have a cherry chili I might try too).
Green & Blacks Maya Gold: rich, dark chocolate with a refreshing twist of orange that is perfectly balanced by the warmth of cinnamon, nutmeg and a hint of vanilla (as they describe it). There are the mystery spices. I didn't know what to think the first time I tried it- but by the end of the bar I loved it. I think I am a chocolate + spices lover. I think I will have to try their ginger version.

Southwestern Quinoa Stew with Squash, Black Beans and Corn

2009-10-04T13:30:00.005-06:00

Here's the mystery ingredient in this: hopefully I can find it for the next time: Chipotles in adobo sauce
Chipotle chiles (smoked jalapeno chiles) are canned in a red sauce that typically contains tomato puree, paprika, salt, onions, oil, vinegar, garlic, bay leaves and oregano. Used for making sauces, chipotle mayonnaise, rubs as well as other recipes.

1 TBS olive oil

2 tsp minced dried onion (I think it would have turned out just as nice or better with the fresh onion and garlic)

1/2 tsp dried oregano

1/4 tsp granulated garlic

1 quart low-sodium chicken broth + 2 c water

3/4 - 1 c quinoa

1 tsp chipotle in adobo mashed (I had no idea where to find this)

1 package (10 ounces) frozen cooked winter squash

1 can black beans, drained and rinsed

1 c frozen corn

1/2 c diced fire roasted red pepper (I used a half a bag frozen pepper strips)

1/4 c chopped fresh cilantro

Avocado slices for garnish

In soup pan, heat oil over med-high heat. Stir in the onion, oregano and garlic and cook for 10 seconds.

Add the broth and the water. Bring to a boil over high heat. Add the quinoa and boil uncovered over Medium high heat for 10 minutes.

Stir in the chipotle in adobo and add the block of squash and stir it into the stew, 3-4 minutes.

Stir in the beans. Reduce the heat to medium. Continue cooking until there was no solid white dot of starch at the center of the quinoa, 1-3 minutes longer. Stir in the corn, roasted red pepper, and cilantro. Cook uncovered, just until the corn is defrosted, another minute or so. Serve.

I thought this was a delicious way to eat quinoa. I think it needed more vegetables and some chicken chunks and then it could be a complete meal.

Fake Fettuccini Alfredo

2009-09-18T20:59:00.006-06:00

Sauce
1/2 c ricotta cheese
1/2 c yogurt
1/2 c real Parmesan cheese
1 Tbs butter
12 oz pasta
salt and pepper to taste

For Sauce:
Puree ricotta cheese with yogurt, butter and Parmesan in a food processor along with salt and pepper. Boil pasta according to package instructions. Then after draining past mix the sauce with the pasta while the pasta is still warm.

Alterations:
Add diced chicken and sauteed veggies. Alter the amount of pasta or the amount of sauce to taste - just keep the sauce proportions the same.

Comments:
The second time I made this I forgot to add the butter and the recipe did not taste as creamy or fettuccine like as I had remembered. I also added 1/4 cup more of the yogurt and cheeses. It is also possible I used a full fat ricotta the first time. The second I used low fat (but not fat free). A tasty addition was a couple of tablespoons of fresh mint finely chopped.

buckwheat hash with bacon and eggs

2009-09-17T13:24:00.002-06:00

From Whole Grains: Every Day, Every Way

4 strips hickory-smoked bacon (I used sausage)
1 large onion, finely chopped
1 1/2 c whole buckwheat, lightly rinsed
3/4 lb red skinned potatoes, cut into 1/2 inch dice (I just used frozen ones)
2 1/2 c boiling water
3/4 tsp salt
4-6 large eggs

Cook the sausage. Pour off all but about 1 TBS of the fat from cooking. Add the onion and cook over medium heat until lightly browned, about 4 minutes. Stir in the buckwheat and coat with the fat. Stir in the potatoes, 2 1/2 c water and salt. Cover and cook over med. heat, stirring occasionally, until the buckwheat and potatoes are almost tender and most of the water has been absorbed, about 15 minutes. Turn off the stove and let the mixture rest about 10 minutes to complete cooking. Meanwhile, scramble the eggs. Serve each plate with the hash, with eggs and chopped bacon on top.

This was extremely filling! I also thought it was a little bland. The last time I made buckwheat it seemed mushy, but this time the texture was much better. Apparently, the trick is the coating before cooking- in this case with the fat, to help it retain its shape better. The recipe said toasted groats would be more flavorful- so that would be one way to up the flavor. Another- perhaps not using frozen hash browns. I thought it was a little buckwheat heavy- perhaps next time I would decrease the buckwheat slightly. Then I thought- maybe adding vegetables of some sort to the scrambled eggs or something- more spices. It helped topping the stack with plain yogurt and salsa.

Whole Grain Cookbook recommendation

2009-09-12T13:58:00.004-06:00

Try these after the Betty Crocker Whole Grain Cookbook.
Whole Grains: Every Day, Every Way and Whole Grains for Busy People, both by Lorna Sass.

Another Granola Recipe

2009-09-11T12:08:00.004-06:00

I cobbled this together from Prevention Magazine and my edition of the Joy of Cooking
1/3 c honey
1/3 c canola oil
4 c 6 grain rolled mix (or rolled oats)
1/2 c unsalted pumpkin seeds
1/2 c slivered almonds
1/2 c sunflower seeds
1/2 c chopped pecans (or 2 c nuts/seeds of your choice. or less)
2 TBS sesame seeds
cinnamon (makes it sweeter without adding sugar. Could add some vanilla too for the same purpose).
1/2 c wheat germ
1/2 c ground flax seed
2 c of dried fruit of your choice. I omitted because Matt was going to be putting this on top of already fruit flavored yogurt.

Preheat the oven to 300 degrees. lightly grease a 9 x 13 casserole dish- metal.

Combine honey and oil in a small saucepan. Measure the oil first so the honey is less likely to stick to the measuring cup. (If your honey has crystallized like mine had, heat at 10 second intervals in the microwave until it is runny again.) Stir over medium heat until well blended, about 2 minutes.

Pour the honey mixture over the Rolled grains in a bowl and mix until thoroughly coated. Put mixture in baking dish and bake in the oven for 15 minutes. Have the remaining ingredients (except any dried fruit) ready to go.

Remove dish from oven and add the remaining ingredients (except dried fruit). Put back in oven. For the next 10-20 minutes remove every 5 minutes to stir (less messy and dangerous than stirring in the oven).

Cool, then stir in dried fruit. (last time I actually baked the raisins for awhile and I did not like the results). Will last in an air tight container up to 5 days on a counter and a month in the fridge.

I liked the sweetness. A day after baking it tasted sweet enough. When it first came out I wasn't sure.

We have been wondering if flax seed meal is damaged from cooking. The websites that warn against frying or cooking foods at high heats with flax seed OIL also recommend adding ground flax to all sorts of baked goods. This is a relatively low temperature and, if nothing else, you are adding more fiber. Or just add after cooking, maybe, with the dried fruit.

lentils and curry

2009-09-03T16:41:00.004-06:00

This is not a recipie per say, more a comment on something you can do when you make curry. If you are eating your curry with rice (which seems a forgone conclusion) make brown rice mixed with lentils, instead of plain rice. It tastes good and adds more protein and fiber to the meal. Maybe a 2 to 1 ratio of rice versus lentils?

Barley and Lentil Stew (very chewy)

2009-09-02T13:38:00.004-06:00

I included these informational articles on Kale because it was one of those never used ingredients for me. SAR knows I tried to use the Kale once before, but ended up just letting it rot in the fridge. Well this time I used it. I don't know if this recipe was a winner- it was a bit bland to me. But I also didn't follow it exactly (I didn't have a barley leaf or miso on hand).

3/4 c barley
3/4 c lentils
6 c water (I had to add quite a bit more as I cooked)
1 large bay leaf
3 c cubed sweet potatoes (I used regular potatoes because I can't stand sweet potatoes. Big floury potatoes have gotten a bad rap lately so I used smaller, baby potatoes which supposedly have a lower Glycemic Index than a regular potato).
3 c chopped kale
1 head of garlic, peeled and minced (I didn't dare actually add a whole head).
1/2 tsp dried rosemary
2 TBS dark miso
1/4 c water
3 TBS sesame seeds (omitted)

In a large pot boil the water with the lentils and barley. Reduce heat and simmer for 40 minutes. Add everything else, simmer for another 15 minutes, adding water as necessary. Remove from heat. Add miso to 1/4 c water, then add to stew. Cover and let set for several minutes.
Toast sesame seeds in a small, hot dry skillet, stirring until golden, and add.

Since I didn't have miso I used chicken broth and added some cubed chicken. I wasn't sure if I liked how sticky the water boiling the lentils and barley got. I wanted the lentils to retain more of their texture. Maybe I would make sure the lentils outnumbered the barley.

So, the Kale experiment. When they call it peppery, they aren't kidding. Without a bit of pepper in the stew, it tasted like I had added pepper. I removed the middle stem from the kale, but wished either/or I had cut the Kale up smaller or cooked it longer. It really doesn't wilt like spinach. I will continue the experiment.

Captain Kale (From Fine Cooking)

2009-09-02T13:31:00.002-06:00

Kale, a hearty cold-weather green, is a nutritional powerhouse. It has frilly blue-green leaves, a nice toothsome texture that doesn’t go all mushy in the blink of an eye, and, most important, it has a pleasant, earthy flavor with just the faintest bitter bite.Kale is like cabbage with an attitude: a little peppery, a little sweet, with a slight mineral edge, perhaps, but none of the metallic quality of spinach. It's fall and winter vegetable whose flavor becomes sweeter and mellower when the weather turns chilly.

You’ll find three basic types of kale in markets: Scotch kale which has ruffled, dark green (sometimes almost blue) leaves; Russian kale, which is smaller, flatter, sweeter, and has more tender leaves; and Tuscan or black kale (also known as Lacinato or Dinosaur kale), which has elongated, very dark green leaves that have a pebbled texture. The latter is sometimes labeled cavolo nero, which means “black cabbage” in Italian. Scotch kale is what you’re most apt to find at the grocery store, while the other two types are rarer and more likely to be sold at farmers’ markets or specialty food stores.

how to choose: Kale is usually sold in bundles. Choose deeply colored leaves, with no signs of yellowing or bruising.

how to prep: Wash kale in a deep sink or a very large bowl of cold water, gently swirling the stalks to encourage any soil or grit to disperse into the water. Shake off the excess water and pat dry with paper towels. Before cooking kale, you’ll need to remove the tough stems and central ribs from all but the smallest leaves. You can cut them out with a knife or simply tear away the leaf from the rib.
Tiny, fresh kale leaves can be tender enough to eat raw in salads, but cooking kale with some liquid yields nicely tender results. Kale’s hardy texture requires more cooking time—a good 15 to 20 minutes—than do spinach or other tender greens that wilt quickly. Braising, steaming, and simmering in soups are among the best cooking methods for kale. Cooked kale also makes an excellent ingredient for dishes like creamy gratins and rich savory tarts.

how to store: Store kale unwashed in an unclosed plastic bag in the refrigerator’s crisper drawer, where it keeps well for two or three days. If you need to store it longer, wrapping the bundle in slightly damp paper towels before putting it in a plastic bag helps prolong its freshness. But try to use kale within five to seven days, because the longer you keep it, the stronger its flavor will become.

General Kale

2009-09-02T13:26:00.002-06:00

Article By: Rich Rubin
Add another leafy green to your vegetable rotation. We'll give you some great suggestions for what to do with kale.
Just when you think winter's cold and gray might never end, along comes kale, with its jaunty frilled leaves and tangy taste to brighten your days. The edible variety, whose leaves range in color from blue-green to forest green, is as much of a pick-me-up as the ornamental type that has long cheered winter gardens. Kale adds a distinctively sharp and nutty taste to salads as well as cooked dishes, and its intense burst of flavor is enough to pull anyone out of winter hibernation.

Do it for your health
A member of the large brassica family (with such diverse cousins as broccoli, cauliflower, cabbage, brussels sprouts, bok choy and turnips), kale is a top source of vitamin A and is positively loaded with beta-carotene. This nutritional powerhouse is also a significant vitamin C provider and is rich in fiber. It also contains huge amounts of the antioxidant lutein, thought to be helpful in avoiding such optical problems as macular degeneration and cataracts.

Selecting and Storing
Look for deep color in the leaves. Kale is best kept in a plastic bag pierced for aeration, and it lasts in the refrigerator 3 to 4 days. While baby kale can be eaten raw, the bigger winter variety should be cooked. Rinse it well under cold water; if center stems are large, strip the leaves from the stem with a sharp knife. Steam about eight minutes and it will be nicely crunchy; steam 30 to 40 minutes to give it a soft texture similar to cooked spinach. Sliced or shredded kale will require less cooking time.

What To Do With Kale
Kale's strong, peppery flavor helps it stand up to strong meats and adds another layer of zip to salads and stir-fry. Try it on its own or in combination with other, equally robust foods. Here are some more ideas:

Add it to soups.Coarsely chopped and sautéed, kale is a welcome ingredient in hearty winter soups such as minestrone or bean or lentil soup. or try the rich, densely flavored caldo verde (greens soup) from Portugal. Sauté l medium onion, 2 cloves garlic and 6 peeled, thinly sliced potatoes in olive oil; add 8 cups water or chicken broth and simmer until potatoes are soft, about 20 minutes. Mash potatoes in the pot. Stir in half a pound cooked, thinly sliced linguica sausage (or low-fat turkey sausage). Add 1 pound thinly shredded kale leaves (inner stem removed); simmer 5 more minutes.

Toss it in stir-fry.Add chopped kale to your favorite stir-fry about 5 minutes before it's finished cooking. For a quick side dish, simply stir-fry 2 cups of chopped kale with a clove of minced garlic for 5 minutes; top with toasted sesame seeds and a drizzle of sesame oil.

Juice it.Juicer devotees will appreciate the pick-me-up kale adds to vegetable juices; combine it with carrots and beets in your juicer and add a little fresh gingerroot for a healthy and delicious juice.

Bulk up baked goods.For a spicy twist, add 1/2 cup finely chopped kale and 1 minced jalapeño pepper to your favorite cornbread recipe.

Perk up your starches.Chopped very fine and sautéed or steamed, kale can be added to mashed potatoes (one bunch per dozen potatoes) for a boost in flavor, nutrition and color. Alternatively, toss some chopped kale into the pot when you're making rice (use 1/2 cup chopped kale per cup of rice and add at the beginning).

Puy Lentil and Cabbage Salad (Cooking with Beans, Grains and Pulses by Nicola Graimes)

2009-02-19T11:52:00.003-07:00

1 c puy lentils
(puy lentils are darker than brown lentils and retain their shape and texture better than your ordinary brown lentil. They are also more expensive and found at whole foods type markets. This isn't a fancy dish so you decide which to use).
6 1/4 c water
1 garlic clove
1 bay leaf
1 small onion, peeled and studded with 2 cloves

Rinse the lentils in cold water and place them in a pan with water and 1 garlic clove, the bay leaf and the clove studded onion. Bring to a boil and cook for 10 minutes. Reduce the heat, cover and simmer gently for 15-20 minutes. Drain and discard the onion, garlic and bay leaf.
(OK, here's what I did: I thought, what a waste of an onion, and a garlic. So I put in some dried onion and garlic. (no clove studding) When I drained the lentils I tried to retain the garlic and onion bits. I thought it tasted just fine).

1 TBS olive oil
2 cloves garlic
1 red onion, thinly sliced
1 TBS fresh thyme leaves (1/2 to 1/3 as much dried)
12 oz cabbage, finely shredded
(I used a bag of pre-shredded cabbage- they are usually around this many ounces anyway- that had carrot bits and red cabbage as well. This seems to be the only way I personally get this recipe done. I don't have the patience to shred the cabbage the other way and it does need to be smaller pieces. The first time I tried this recipe I tried with red cabbage and that was a bad idea. It makes it too tough).
finely grated rind and juice of 1 lemon
1 TBS Raspberry Vinegar
salt and ground black pepper to taste
(I didn't have exactly these seasonings on hand so I used some raspberry vinaigrette dressing that was in the fridge as well as a little more olive oil drizzled in and some red wine vinegar. The first time through I thought it was too dry and so made mine a little more juicy).

Crush the garlic cloves. Heat the olive oil in a large pan. Add the red onion , garlic and thyme and cook for 5 minutes, until softened. (The cookbook doesn't say what temperature. I think I have been doing mine a bit high because I've been scorching the pans). Add the cabbage and cook another 3-5 minutes, until just cooked but still crunchy. Stir in the cooked lentils, lemon rind and juice and the raspberry vinegar. Season to taste and serve warm. (The next day, cool, it is still just as tasty. This is a big batch, (serves 4-6 and is very filling) you might want to half it.

Chocolate Zucchini Cake (the King Arthur Flour Whole Grain Baking Cookbook)

2008-07-25T23:42:00.005-06:00

I made this cake for CD's Birthday. It was a bit dry, but we think that was due to getting a more dry zucchini. It was very delicious and reasonably healthy. Also, I cut down on the sugar.

2 1/2 c traditional whole wheat flour
1/2 c unsweetened cocoa powder (not dutch process)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c packed light or dark brown sugar
1/2 c unsalted butter, softened or vegetable oil
1/2 c buttermilk
3 large eggs
1 tsp vanilla extract
2 c shredded or chopped zucchini (2 small zucchinis)
1 c chocolate chips (I used semi sweet)
Preheat oven to 350 degrees. Bake 45 - 50 minutes in a 10 c Bundt cake or 9 x 13 pan.

Dumplings

2008-06-22T18:54:00.004-06:00

These are my favorite Asian food. I love them. I could eat them every day and still love them.

You need:
- 1 head cabbage
- 4-5 green onions
- 1 lb ground pork
- 1/2 Tbs garlic or ginger
- 3 Tbs soy sauce
- 1/2 to 1 Tbs sesame oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1 Tbs sugar
- 1-2 pkgs of wonton wraps

Shred cabbage and onions. Mix in everything else (but the wraps). Place a Tbsp of mixture in the center of wrap and seal the edges with a little bit of water. Fry a few at a time in a frying pan with a small amount of olive oil. When brown, add a small amount of water, cover frying pan with lid, and steam. Serve with rice.

Ramen Salad

2008-06-22T18:48:00.003-06:00

This is really yummy and light. It tastes great in the summer.

Stir together:
- 2 chicken breasts, cooked and cut
- 6-8 green onions, finely chopped
- 1 head Napa Cabbage, cut up (or 1/2 red, 1/2 Napa)
- 1 c. slivered almonds (or peanuts)
- 1/2 c. shelled sunflower seeds
- 2 pkgs. ramen noodles, crumbled

Combine separate mixture:
- 2 season packets from ramen noodles
- 1/4 c. sugar
- 6 tbsp vinegar
- 2/3 c. veg. oil

Stir the seasoning mixture into the cabbage mixture.

Oatmeal Cookies

2008-06-22T17:45:00.004-06:00

Best Ever Oatmeal Cookies

1/2 C sugar
1/4 C butter or shortening
2 spoonfuls/dollops Peanut Butter
1 egg
1/3 C applesauce
1 tsp vanilla
1 tsp Cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/4 tsp baking powder
1 cup flour- whole wheat or white or half and half
1 1/2 C old fashioned oats
1 small chopped apple
1/2 cup craisins (opt)

Suggestion
If the dough is kind of wet add another 1/2 cup of oats. Also the half wheat half white mix is probably the best ratio of wheat to white flour but feel free to fit to your own taste.

Spicy Asian Style Pasta Salad

2008-06-22T17:23:00.006-06:00

So here is the pasta salad recipe I have been promising to put up
Source : August of 1999 Bon Appetite, Too busy to Cook Section

1 lb linguine, broken in half

4 Tbs Sesame Oil
3 Tbs Honey
3 Tbs Soy Sauce
3 Tbs Balsamic Vinegar
1/4 tsp Cayenne Pepper

3 Red Bell Peppers, seeded and thinly sliced
3 C Snow Peas
1 large red onion, thinly sliced
3/4 C honey roasted peanuts, coarsely chopped
1/2 tsp Fresh Basil

Boil pasta until done. Drain and rinse. Transfer to large bowl.
Whisk 3 Tbs sesame oil, honey, soy sauce, balsamic vinegar and cayenne pepper in a small bowl. Mix dressing in with pasta.
Heat remaining 1 Tbs oil in a large pot. Add bell peppers, peas and onion and saute until just beginning to wilt (about 2 minutes). Add veggies to pasta. Add peanuts and basil. Serve.

Suggestions
I only used about half a pound of linguine when I made this I think and there was plenty of pasta in the salad. I also would use a low sodium soy sauce. Add feel free to reduce to 2 Tbs soy if you want, I think I did. As far as the bell peppers, red would be nice. i used green and yellow. For color contrast reasons it is nice to avoid green (plus the others are a little sweeter) but feel free to mix things up depending on price or what you want.

Thai Coconut Curry

2008-06-02T13:05:00.003-06:00

~ 3-4 cans coconut milk
~ about 3 tbs masamon curry (can also use Thai kitchen curry. Any color you want depending on how spicy you want the dish to be. I used green and it wasn't too spicy).
~ 3 tbs tamarind (if you can't find, substitute for 1 1/2 tbs lemon juice)
~ 1 potato
~ 1/2 to 1 head of broccoli
~ 3 carrots
~ 1 green pepper
~ 1/2 onion
~ 1/2 head of cauliflower (opt.)
~ peanuts (opt.)
~ chicken (opt.)

Make some rice to put the coconut sauce on top of. I also tasted it on top of rice noodles and I thought that tasted yummy too. Pre-cut vegetables (and potato) and saute them with the onion till everything is a little bit soft. Mix the curry with 1/2 can of coconut milk in separate bowl. Add to the pot. Stir it in. Add 2 more cans of coconut milk and tamarind (or lemon juice). Simmer for awhile and then add the rest of the coconut milk. Add cooked and chopped chicken. Add Peanuts. Simmer till all veggies (and potato) are soft. Serve over the rice.

Zucchini Salad

2008-06-02T13:01:00.005-06:00

This is a tasty way to eat Zucchini:

- zucchini (slices quartered)
- cheese (cubes)
- tomatoes (grape or cherry, cut in half)
- vinaigrette dressing

You can decide how much of each item you want, and how you want to cut them up. You also can choose your favorite kind of cheese to put in the dish. Just cut and mix up the raw zucchini, cheese, and tomatoes and then pour on the dressing and mix it all up again. It is yummy, yummy, yummy.

Beets

2008-05-19T00:25:00.002-06:00

I have never been a real beet fan. But I had some in a form I liked the other day at the Garden Restaurant? at temple square. I don't think they were cooked, pickled or canned. And they has been sent through something like a potato expresser for extra thin french fries- which eliminated my biggest problem with beets; their texture. Now where can I get me one of these machines?

Freezer Lasagne

2008-04-30T18:47:00.003-06:00

I modified this, and am going to keep tinkering with it.
1/2 lb ground beef
1/2 lb Italian sausage (I just did all ground beef)
1 onion, chopped
Brown, drain, then add:
1 clove garlic, minced
1 pint stewed tomatoes (I did a can, petite diced)
1 can tomato soup (I think this maybe makes it too sweet. Can substitute an equivalent amount tomato sauce)
1 TBS parsley
2 TBS Sweet Basil
Heat to boiling, reduce heat and simmer 1 hour (I skipped this step the second time I made this but am not adverse to trying it this way again). Meanwhile mix and have ready:
1 C cottage cheese
1 C ricotta cheese (low fat)
1/4 c Parmesan
1 tsp parsley
1/2 tsp oregano
Reserve 1/2 C meat sauce for top. In an ungreased foil lined baking pan(s). (I didn't line them with foil. It seems more wasteful). Make 3 layers each of sauce, uncooked noodles, cheese mixture and mozzarella cheese:
4 C mozzarella, shredded
Spread reserved sauce over top. Sprinkle with:
1/2 C Parmesan cheese.
Cover with foil and freeze.
To serve: Thaw (in fridge, overnight). Bake uncovered for 1 hour at 350 degrees.
Pans 1 9x13 or 2 9x9

I want to add spinach to this. I know Shiree tried to talk me through it but I found this complicated enough having never really made it before. With the uncooked noodles it was a lot easier.

Minestrone Soup

2008-04-26T17:27:00.003-06:00

I am still working on this. I am trying to make some recipes that are purely from food storage items, and getting them together so when a meal time comes all you have to do is dump all the ingredients in a pot. I thought this was tasty, despite having no fresh ingredients.

Minestrone Soup Jar Mix
¼ cup (red) lentils
¼ cup green split peas
¼ cup barley
1 c dried vegetables (I found at the health food store)
1/3 cup beef bouillon powder
3 TBS -1/2 c onion flakes
garlic powder equivalent to 1 clove garlic
2 tbsp. parsley flakes
1/2 teaspoon dried oregano
1/3 tsp. thyme
1/3 tsp. pepper
1 tsp. basil
2 bay leaves
1 c macaroni in separate bag

Can cooked ham (optional)
Can white beans (drained)
Can of green beans (drained)
Can of diced tomatoes
1 can potatoes, chopped into cubes

Directions:
In a quart jar, layer from bottom in the order given, then seal the jar.
In a very large saucepan combine 8 to 10 cups of water, (will have to continue to add) and soup mix. Add 2-4 chopped potatoes,
and (optional: 2 cups chopped cabbage).
Bring to a boil, reduce heat, cover and simmer for one hour.
Add the canned items, bring back to a boil, put in the macaroni, cook until tender.
Remove Bay leaves if added

Freezer Meals or Once-a-Month Cooking

2008-04-26T17:16:00.005-06:00

I was looking into these type of cook books for awhile. And I have had success with a lasagna recipe. A big plus with freezing it is that I don't have to cook the noodles so it is more easy to make. But, overall, this approach is not a winner for me. For a few reasons:
1) I want to cook more than once a month.
2) You have to limit some of your ingredients by what can be frozen well, and many foods just aren't the same after freezing.
3) The recipes aren't geared to how I cook. More Taste of Home type cooking. I have to retool them. Better to glean from these books the rules and then decide if the dish you make normally can be frozen.
4) Freezer space.
I think you need to be really specific about your needs and just find the recipes that work for you from there. I needed a few things in the freezer for those days I just have no energy or inclination to cook so I don't have to resort to eating out. My other need to to take some of the freezer convenience foods we eat regularly and figure out how to make them so we can make them more healthily. I'm not going to make something for the freezer that I have not already established as a regular freezer item. I'm more into my food storage mixes as convenience food.

Oatmeal Mix

2008-04-20T23:12:00.006-06:00

I did this for Matt. I want to send him off in the morning having eaten a healthy breakfast. However, you all know that I am not a morning person. So I need to have as much as possible prepared in advance. My first experiment is a much less expensive (I hope) than instant flavored oatmeal packets.
3 c quick cooking oats.
1/2 c coarsely chopped dried apples
1/2 c powdered non-dairy creamer
6 tsp brown sugar (I cut the recipe down to a tsp per serving)
2 tsp ground cinnamon
they call for a tsp of salt. I omitted it.
Then, each morning you put 1/2 c of the oatmeal mixture in a bowl, add 2/3 c boiling water, stir and then let thicken 2 minutes before eating.
We'll see how well this is received.
Results: Success! Matt liked it and will eat it, even though he supposedly doesn't like oatmeal. I also put some applesauce in it for a little extra fruit and sweetness, since he likes his oatmeal sweet.

trail mix (for the protein)

2008-04-19T19:29:00.005-06:00

This is a very easy, but tasty snack that I have decided to start making for myself since I have decided to not buy or cook meat anymore.

- bag of raisins
- bag of peanuts
- bag of sesame seeds

mix them all together, and it makes a tasty snack at anytime full of important protein.

2008-04-01T10:34:00.005-06:00

Another Mediterranean Pasta Salad

This pasta salad is similar to the one Indy posted but slightly different. It is based on a salad we had at the Pastry Pub.

1 chopped cucumber
1 chopped green pepper
1/2 chopped sweet onion
1 can chopped olives (black or burgundy- your choice)
2 medium tomatoes, chopped (can go up to three if they are Roma tomatoes)
2 whole carrots, shredded
1 chopped avocado
2 small chopped chicken breasts (or one large)
1/2 bag pasta, boiled [I prefer spiral (fusilli) pasta]
1/2 bottle Italian dressing- Kraft Pesto Italian
1 cup grated Parmesan cheese - optional

Mix all the ingredients in a large mixing bowl but add the avocado last so it is less likely to get mushy.

Comments
As you may or may not know this is one of my new favorite things to eat. The actual amounts of chicken and pasta (as well as any if the ingredients for that matter) is dependent on your own tastes. I prefer salad which is more lean on the pasta and heavy on the vegetables. The Parmesan is optional or you can use the dried Parmesan cheese powder stuff if you like and then just shake in maybe 1/4 cup. one of the big keys to this salad is choosing the right Italian dressing. My favorite so far was the Kraft pesto Italian although any brand pesto Italian is probably pretty good. If you use some other dressing and feel like the flavor is rather bland try adding additional basil, parsley, oregano, pepper and garlic until it is more flavorful (esp. basil, parsley an oregano).

Lemon Cheesecake

2008-04-01T10:11:00.002-06:00

You know I'm always on the lookout for new cheesecake recipes. I made this one for Jeff's homecoming. Its a slightly changed Bon Appetite recipe.

Crust
2-3 cups crushed gingersnaps
4 Tbs melted butter

Filling
3 8oz packages neufatchel cheese
3 eggs
1/4 cup fresh lemon juice
1 Tbs lemon zest
3/4 cup sugar

Directions
Crust-
Make sure your gingersnaps are fairly finely crushed (use whatever method you desire) and mix them in a bowl with your melted butter. Pat mixture into a 9 inch springform pan (edges at least 2 3/4" high). The crust should only come slightly up the side if you use two cups of crumbs and higher if you use three. Bake in oven on 350 for about 10 minutes. Take out of oven and let cool while you mix up the filling (but leave the oven on). After pan is cool enough to touch wrap aluminum foil around the bottom/sides.

Filling-
Mix neufatchel cheese and cheese with electric mixer until cream cheese blended and smooth. Add eggs one at a time, mixing after each addition. Add lemon juice and zest and mix one final time. Pour mixture into springform pan. Put the springform pan in a large roasting dish. Pour hot/boiling water into the baking dish till it is about 1/2 an inch thick. Basically pour the water as high as it will go without letting it raise higher that the aluminum foil goes on your springform pan 9the aluminum foil keeps the water out of your pan). Place this pan in your oven and bake the cheesecake about 40 minutes. The cake is done when the edges are puffy, but not really cracked or brown, and the middle is glossy and set looking.
Remove from oven, remove from water bath, remove aluminum foil. Let cake sit on counter for about 20 minutes and then put in the fridge and have it sit overnight.

Comments:
This cheesecake was very good. It has a wonderful lemon flavor and is also very smooth. It is a good idea to use the water bath to cook the cake since it is a more forgivable method (I overcooked mine a little bit and it wasn't noticeable at all) and really lends that smooth rather than baked texture. If you are going to make it though make sure you have lots of people to eat it, we still have some in the fridge.

Italian Pasta Salad

2008-03-17T17:36:00.003-06:00

I am not sure if that is the correct name for this dish or not, but I think it is delicious.

Cook some chicken breasts up and cut them up.
Cook some pasta (any kind that you like. For this dish I prefer bowtie pasta).
Cut up brocoli, cheese, olives, mushrooms, carrots, and tomatoes.
Mix everything into a bowl and mix in italian dressing. Put in as much s you want. You can let it cool for awhile in the fridge and than serve and eat.

I think this meal is so very tasty. It is easy to make too. You can add whatever veggies that you want, and take out what you want to.

Experimenting with Baked Beans

2008-03-16T20:31:00.007-06:00

I heard someone saying how their grandma made real baked beans and I thought I would try my hand at it, to see how hard it was. I have actually always used canned beans in recipes, I have never made beans from scratch.

1 lb dry navy or soldier beans (I used a 1/2 & 1/2 mix of kidney and black beans)
1/3 c molasses
1/3 c cider vinegar
1 tsp dry mustard
1/2 c brown sugar ( I omitted)
1/4 tsp black pepper
1 large white onion, quartered (I used 1/2 and chopped it)
1/4 lb bacon, cut into 1 1/2 inch chunks (I used 1/2 regular bacon, 1/2 turkey bacon).
Bread for serving

Place the beans in an ovenproof pot or dutch oven. Add enough water to cover by 3 inches and let stand for at least ten hours. Drain the beans and return them to the pot. Add just enough water to cover the beans. Bring the beans to a boil, then reduce heat and simmer gently until the beans are softened, about 1 hour. Add water as necessary to keep the beans barely covered. Meanwhile whisk together the molasses, vinegar, mustard, brown sugar, pepper, and 2 TBS water. Drain the beans. Place the onion in an empty pot. Top with beans, then bacon, then the molasses mixture. Heat oven to 300 degrees. Cover the pot tightly and bake until the beans are tender and the bacon is falling apart, and the liquid is thick and bubbling, about 6 hours. Check the beans the last hour of cooking. If they appear to be drying out, add more water. (See there was water in the pot, it just was too liquid and sat at the bottom of the pot instead of coating the beans nicely and evenly).

The Result: It was too dry, though the beans were tender enough. Maybe I overcooked it by 1/2 an hour. Maybe I should have used a crock pot instead of cooking it in the oven. Oh, that was another first. I had never used one of my stove top pans for the oven as a "dutch oven." Maybe it was because the sugar helps to make a glaze and I omitted the sugar so the sauce was more like water? At any rate- Matt came up with a plan to rescue this dish (did I also mention there was way too much of it?) We put it on rolls and melted cheese on top.

Experimenting with Leafless Salads

2008-03-16T20:22:00.006-06:00

Tangy Broccoli Salad
Prep Time:20 min
Total Time:1 hr 20 min
Makes:12 servings, 1/2 cup each (Ours only made 4 1 cup servings- someone suggested adding more broccoli and maybe cauliflower)
3/4 cup MIRACLE WHIP Light Dressing (I used light ranch dressing)
2 Tbsp. sugar (I omitted)
2 Tbsp. vinegar
1 bunch broccoli, cut into florets (6 cups) (I used frozen)
6 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
1 small red onion, chopped (I only used 1/2 of a medium onion, and it was too much. Next time I'll do 1/4)
MIX dressing, sugar and vinegar in large bowl.
ADD remaining ingredients; mix lightly.
REFRIGERATE at least 1 hour before serving.

How to Serve Chilled Vegetable Salads
Vegetable salads are best served crisp and cold. To keep the salad chilled before serving, place the filled serving bowl in a larger bowl filled with crushed ice. Then, spoon into chilled bowls to serve.
Jazz It Up
Add 4 cups loosely packed torn lettuce or spinach leaves and/or 1/4 cup raisins just before serving.

The Result: I think it turned out well. I would try it again- with less onion.

Nutritional information: Calories 100 Total fat 8 g Sodium 190 mg Carbohydrate 7 g Dietary fiber 1 g Sugars 4 g Protein 2 g

Now, for some failures

2008-03-09T23:10:00.005-06:00

chocolate frozen yogurt
I used real eggs instead off egg beaters. The recipe said to cook on a moderate heat- which I interpreted as Medium. Well, the consistency instead of being creamy was chunky. Icky. Update: I used the egg beaters, less gross but still gross. so the method must be at fault.
Quinoa
Also, I made some Quinoa chicken with prunes. The prunes might have been OK as a sauce instead of chopped. Maybe. The Quinoa was a little too bland I think. I will continue to experiment with that in mind. And the chicken was dark meat cooked in the crock pot- it almost made it too moist.

Experimenting with granola

2008-03-09T21:44:00.007-06:00

My ward is experimenting with a pilot program to teach people to use their food storage. What I like about it is that the recipes use the staples that you have around. And they are simple enough that you actually will try things you have been putting off trying to another day.

6 c rolled oats
1/2 c brown sugar (I used )
1 c coconut (omitted due to the fact Matt hates it.)
1/3 c sesame seeds
1/4 c sunflower seeds
1/2-1 c raisins (optional)
1 c chopped nuts

Mix all ingredients together except raisins. In a separate bowl, whisk together:
1/2 c oil
1/3 c honey ( you do it second and guesstimate it into the cup that had the oil so it doesn't stick.)
2 tsp. vanilla

Pour over dry mixture. Stir and coat thoroughly. Spread on a cookie sheet and bake at 350 degrees for 30 minutes. Stir frequently to insure even baking.Add the raisins during the last 5 minutes of baking. If using in other recipes leave out the dried fruit.
It is important to watch this process very carefully. The cereal should be golden brown. Do not over bake.
Let the cereal cool on a baking sheet. When cooled break up any large pieces. Store in an airtight container. I've heard it's even better to keep it in the fridge. Makes 8 cups. Best not to double this recipe.

Results: I thought it was good, if less crispy then store bought granola. It wasn't too sweet, I thought ( which was perhaps evidenced by Matt's adding some sugar to his bowl). Matt said it was good too, which was good because I made it for Matt since Eli ate all his cereal. It was a lot quicker and easier to cook then I thought it would be. The biggest issue was chopping those nuts. I need a better tool or method. Also, I thought the raisins were over done even with 5 minutes cooking. Perhaps my oven runs warm. I will try granola again, with more complexity. Or, I just read something that says if a recipe calls for something to be baked in a pan it means a metal pan, and if it calls for a dish then it means pyrex. If you use pyrex when it calls for metal then you need to lower the oven temperature by 25 degrees.

Beef Noodle Bowl from Kraft Foods

2008-03-09T21:07:00.013-06:00

Prep Time:10 min

Total Time:30 min
Makes:4 servings, 2 cups each

Ingredients
1/2 lb. (8 oz.) linguine, uncooked
3 cups broccoli florets
3 carrots, peeled, sliced
2 tsp. oil
1 lb. beef sirloin steak, cut into strips
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. teriyaki sauce

COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

Kraft Kitchens Tips
For added crunch, sprinkle with 1/2 cup PLANTERS Dry Roasted Peanuts just before serving.
Variation Prepare as directed, using KRAFT Zesty Italian Dressing, adding 1 tsp. ground ginger and increasing the teriyaki sauce to 1/4 cup.

The Result: Success! Matt said it was one of the best things that I ever made for him (you never know what will tickle their fancy.) Eli liked the noodles and actually ate the carrots. The good thing about this method of cooking the carrots was that they were not too well done. Yay! Another yay, a one pot meal. What I did differently was 1) I used whole wheat linguine pasta. 2) I had a roast so I did it in the crock pot and shredded it in. 3) I didn't have the right type of dressing so I mixed up vinegar and sesame oil. The dressing ingredients when I looked at them online were listed as: WATER, APPLE CIDER VINEGAR, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), HIGH FRUCTOSE CORN SYRUP, SUGAR, SOYBEAN OIL, SESAME SEEDS, CONTAINS LESS THAN 2% OF GINGER, ROASTED GARLIC, CARAMEL COLOR, SESAME OIL, ROASTED GARLIC JUICE, XANTHAN GUM, POTASSIUM SORBATE AND CALCIUM DISODIUM EDTA AS PRESERVATIVES, PROPYLENE GLYCOL ALGINATE, POLYSORBATE 60, VINEGAR, SPICE, NATURAL FLAVOR, SALT. (I need some soy sauce.)

Nutrition Information: (But I think mine was healthier)

Calories 440 Total fat 11 g Saturated fat 3 g Cholesterol 60 mg Sodium 440 mg Carbohydrate 53 g Dietary fiber 5 g Sugars 9 g Protein 30 gDiet Exchange
3 Starch,1 Vegetable,3 Meat (L),1/2 Fat

Chicken Tortilla Soup

2008-03-03T21:55:00.002-07:00

This is so yummy!!!

You need:
- 1 can corn with juice
- 1 garlic glove (mince)
- 2 tbsp butter
- 3 cans of chicken broth
- 2 cans (14 oz) of chopped/stewed tomatoes
- 1 cup mild salsa
- 2 tsp fresh cilantro (or more)
- 1 tbsp cumin
- 2 cans black beans (drain)

Add all of these ingredients together in a big pot and saute on the stove. When it boils add

- 4 chicken breasts (boiled and cut up)

After that let everything warm up together. Dish up, and on the top add sour cream, shredded monterey jack cheese, and tortillas.

My roomies and I all made this together. It was so very delicious and yummy. I had two bowls because it was so tasty.