This is a great recipe for all those summer tomatoes. It's also great for luncheons or a quick and easy dinner.
2 cups mozzarella cheese, grated
1/2 cup Parmesan cheese, grated
2 Tbl basil
2/3 cup mayo
2 garlic cloves (chopped or pressed)
4-6 tomatoes (thinly sliced)
pizza crust
Mix everything but tomatoes and spread mixture on crust. Spread tomatoes on top.
Bake 400' for 10-12 minutes.
Tuesday, September 15, 2009
Wednesday, September 2, 2009
Chocolate Eclair Cake
Chocolate Eclair Cake by Allrecipies.comThis is a yummy dessert that my husband made the other night (he almost never cooks), so that tells you just how easy it is...you just have to remember to make it the night before so it can refrigerate for 12 hours.
2 (16 oz) pkgs graham crackers, ground up
2 (3.5 oz) pkgs instant vanilla pudding mix
4 cups milk
16 oz frozen whipped topping, thawed
1 (16 oz) pkg prepared chocolate frosting
Line the bottom of a 9x13 inch baking pan with crumbled up graham crackers.
In a large bowl, combine the vanilla pudding mixes with 4 cups milk according to directions on box. Fold in the whipped topping.
Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan.
Cook the container of prepared chocolate frosting uncovered in the microwave on half power for 1 minute and then pour over the top of the cake.
**Refrigerate for at least 12 hours before serving. Yummy!
Friday, August 28, 2009
More Zucchini Ideas!
Here are two more tried-and-true desserts you can make if you have zucchini coming out of your ears! (Or even if you don't, these are really yummy! You should try them anyway!) But sorry, they aren't as healthy as the last few recipes! :)
Zucchini Pie
This tastes just like apple pie – trust us! My husband took one of these pies to work to share. He didn't say anything, just set it out for people to eat. All day long people came into his office to say thank you for the great apple pie. Nobody noticed it wasn't apple! It’s a great way to use zucchini!
§ 4 c. zucchini, peeled and chunked
§ 1 1/3 c. sugar
§ 2 T. minute tapioca
§ 2 tsp. cornstarch
§ 1/2 tsp. salt
§ 2 tsp. cinnamon
§ 1/4 tsp. nutmeg
§ 1/4 c. lemon juice
§ 1 recipe for a pie crust
§ 2 tsp. butter, melted
In a bowl stir all ingredients together except melted butter and piecrust; set aside. Roll out half the piecrust dough and place in a greased 9 – inch pie plate. Place filling over crust. Roll out remaining dough and place atop filling. Pinch piecrust edges together; vent top crust to allow steam and juices to escape. Brush with melted butter. Bake at 400 degrees for about 40 minutes or until browned. (I place foil loosely around the edges of the crust to prevent over-browning.)
This next cake is very, very moist! Yummy!
Zucchini Chocolate Cake
§ 1 c. vegetable oil
§ 2 c. sugar
§ 3 eggs
§ 2 1/2 c. flour
§ 1/2 tsp. salt
§ 1 tsp. baking soda
§ 1/4 tsp. baking powder
§ 1/2 c. milk
§ 3 (1-oz.) squares unsweetened baking chocolate
§ 1 T. vanilla
§ 2 c. grated zucchini
In a large bowl combine sugar, oil, and eggs. Add in dry ingredients. Add milk and continue to mix well. Melt baking chocolate in the microwave for 20-second intervals, until just melted. Blend chocolate and vanilla into batter. Stir in zucchini. Bake in a greased 9x13-baking dish at 350 degrees for about 25 minutes. Cool and frost with Chocolate Butter Frosting.
Chocolate Butter Frosting
§ 1/2 c. butter
§ 1/3 c. milk
§ 2 (1-oz.) squared unsweetened baking chocolate
§ 3 1/2 c. powdered sugar
§ 1 tsp. vanilla
Melt the baking chocolate squares in the microwave. In a medium saucepan, bring butter and milk to a boil. Remove from heat. Add melted chocolate, powdered sugar, and vanilla. Beat until smooth.
Thursday, August 27, 2009
Fruit Ice Cream
This is a great recipe and it is very healthy!
Mix: 2 1/2 c. sugar
1/2 pint whipping cream(1 cup)
4 c. milk(I usually use skim)
1 can evaporated milk
Beat all together, then add juice from 3 lemons and 3 oranges
(Yes, it is still great with lemon juice concentrate and regular oj. I usually do about 1/3 c. lemon juice and 2/3 c. oj)
This is the great part, choose your combo of fruit and add. Usually about4 cups of fruit.
My favorite is raspberry(a bag, unfrozen), peach( a couple), banana(1 or 2)
Strawberry peach is awesome.
When using strawberries, puree(chunky), otherwise it will taste like plain ice cream with frozen chunks of berries. Mix and match and be creative.
Freeze in an ice cream maker.
Mix: 2 1/2 c. sugar
1/2 pint whipping cream(1 cup)
4 c. milk(I usually use skim)
1 can evaporated milk
Beat all together, then add juice from 3 lemons and 3 oranges
(Yes, it is still great with lemon juice concentrate and regular oj. I usually do about 1/3 c. lemon juice and 2/3 c. oj)
This is the great part, choose your combo of fruit and add. Usually about4 cups of fruit.
My favorite is raspberry(a bag, unfrozen), peach( a couple), banana(1 or 2)
Strawberry peach is awesome.
When using strawberries, puree(chunky), otherwise it will taste like plain ice cream with frozen chunks of berries. Mix and match and be creative.
Freeze in an ice cream maker.
Crustless Zucchini Pie
1/4 c. butter
4 c. zucchini, thinly sliced
1 med. onion, chopped
2 T. fresh parsley, 2 t. dried parsley
1/2 t. salt
1/2 t. pepper
1/2 t. italian seasoning
1/2 t. garlic powder
3 eggs, beaten
2 cups grated mozzarella cheese
1/4 c. grated parmesan cheese
Preheat oven to 375. In a large skillet, melt butter. Add zucchini and onion and cook and stir for 8-10 min, or until soft. Add spices. In a small bowl combine eggs and mozzarella, then stir in zucchini and onions. Pour into greased 10-in pie plate. Sprinkle parmesan cheese over the top. Bake for 20 min. or until set. Serves 4 to 6.
My kids even like this and it is a great way to use up zucchini.
The Essential Food Storage Cookbook - Tami Girsberger
4 c. zucchini, thinly sliced
1 med. onion, chopped
2 T. fresh parsley, 2 t. dried parsley
1/2 t. salt
1/2 t. pepper
1/2 t. italian seasoning
1/2 t. garlic powder
3 eggs, beaten
2 cups grated mozzarella cheese
1/4 c. grated parmesan cheese
Preheat oven to 375. In a large skillet, melt butter. Add zucchini and onion and cook and stir for 8-10 min, or until soft. Add spices. In a small bowl combine eggs and mozzarella, then stir in zucchini and onions. Pour into greased 10-in pie plate. Sprinkle parmesan cheese over the top. Bake for 20 min. or until set. Serves 4 to 6.
My kids even like this and it is a great way to use up zucchini.
The Essential Food Storage Cookbook - Tami Girsberger
Wednesday, August 26, 2009
Healthy snacks...
When I am nursing I tend to be extra-hungry so I've been trying to get creative with my snacks so that I don't put even more extra weight on my already too-heavy body! Here are a few options:
Toast half of a whole-grain english muffin (if you can find "sprouted" whole-grain english muffins they're even better for you!) spread with 1-2 tsp part-skim ricotta. Drizzle with 1 tsp honey and top with fresh fruit of choice (I love it with berries or peaches).
Spread 1tsp natural peanut butter (or other nut butter) on a rice cake (look for brown rice cakes, popped corn cakes, or even soy cakes)
Smoothies with spinach, chia seed gel, carrots and frozen fruit (if you're curious about the seeds, call me and I'll give you the healthy scoop! They're sooo good for you!)
Low-fat yogurt with granola and fresh berries
A small handful of nuts and a small handful of dried fruit (preferably dried without sugar all over it!)
A few pita chips (you can make your own) with some guacamame
Apple slices with nut butter (I love almond butter with apples)
Shredded carrot stirred into some soft nuefchatel cheese (same as 1/3-less-fat cream cheese) and spread on a whole-grain cracker or bread
*Now if everyone would stop bringing me yummy treats, I might make some progress! :)
p.s. what do you like to snack on?
Sunday, August 23, 2009
LIGHT Turkey Sausage and Pepper Penne Pasta
I had to come up with a low fat/low calorie version of Sausage and Pepper Pasta since it's one of Jim's favorite meals and the original version is not so healthy.
1 Jennie O Smoked Turkey Sausage, sliced (it looks like a horse shoe before you cut it)
2 Peppers chopped ( I like a yellow and Red one)
1 small onion chopped
Barilla Plus Penne Pasta
1 Cup Skim Mozzarella Shredded Cheese
1 Hunts Traditional canned Spaghetti Sauce (it's pretty light for spaghetti sauce)
1 TBSP chopped garlic
crushed red pepper (to taste...alittle goes a long way)
Start cooking the Penne Pasta until al dente.
Heat a TBSP of Olive Oil in large skillet over medium heat. Add the chopped onion and peppers (I added some salt and pepper to the peppers and onions at this point). Cook for about 5 mins then add the sliced turkey sausage (it's already cooked so you don't have to worry about that) Cook for about 5 more minutes then add the spaghetti sauce, garlic and red pepper. Let that simmer for atleast 5 minutes and then add the drained Penne Pasta. Mix together and add the mozzarella cheese.
I experimented with this tonight and it turned out really good. It's so much healthier than the other way I used to make it so I was pretty happy with myself :)
1 Jennie O Smoked Turkey Sausage, sliced (it looks like a horse shoe before you cut it)
2 Peppers chopped ( I like a yellow and Red one)
1 small onion chopped
Barilla Plus Penne Pasta
1 Cup Skim Mozzarella Shredded Cheese
1 Hunts Traditional canned Spaghetti Sauce (it's pretty light for spaghetti sauce)
1 TBSP chopped garlic
crushed red pepper (to taste...alittle goes a long way)
Start cooking the Penne Pasta until al dente.
Heat a TBSP of Olive Oil in large skillet over medium heat. Add the chopped onion and peppers (I added some salt and pepper to the peppers and onions at this point). Cook for about 5 mins then add the sliced turkey sausage (it's already cooked so you don't have to worry about that) Cook for about 5 more minutes then add the spaghetti sauce, garlic and red pepper. Let that simmer for atleast 5 minutes and then add the drained Penne Pasta. Mix together and add the mozzarella cheese.
I experimented with this tonight and it turned out really good. It's so much healthier than the other way I used to make it so I was pretty happy with myself :)
Monday, July 20, 2009
Dad's Buttermilk Pancakes
A group of us spent the weekend in Bryce Canyon while eight amazing people ran the 1/2 marathon. Rick and I were in charge of Breakfast one morning and this is what we made. I grew up on these Pancakes and my Dad made them almost every Saturday morning. They have made me kind of a pancake snob because they are so yummy. I served them with Misty's Nauvoo Syrup she just posted. She gave me the recipe a while ago and it is amazing. Thanks Misty!
1 cup flour
1 1/2 cups Buttermilk
2 eggs
3 Tbsp. oil
1 Tbsp. sugar
1 tsp. Soda
1/2 tsp. Salt
Blend well and pour individually onto a non-stick greased griddle. Turn when bubbles begin to pop. (Golden Brown)
Makes 12-16 Pancakes (If you were there this weekend, I tripled the recipe)
1 cup flour
1 1/2 cups Buttermilk
2 eggs
3 Tbsp. oil
1 Tbsp. sugar
1 tsp. Soda
1/2 tsp. Salt
Blend well and pour individually onto a non-stick greased griddle. Turn when bubbles begin to pop. (Golden Brown)
Makes 12-16 Pancakes (If you were there this weekend, I tripled the recipe)
Orange Waffles
Worldwide Ward Cookbook
6 eggs, separated
1/2 tsp. salt
6 oz. orange juice concentrate, thawed (I use a full 12 oz. can)
1/2 c. butter, melted
1/4 c. sugar
3 3/4 c. flour (a little more if you use more OJ)
3 c. milk
In one bowl beat egg whites until stiff peaks form. In a seperate bowl, mix egg yolks, salt, orange juice, butter, and sugar. Beat until smooth. Alternate adding flour and milk. Fold egg whites into batter. Bake in waffle iron.
We top them with strawberries and Nauvoo syrup.
Nauvoo Syrup
1 cup butter
2 cups sugar
1 cup buttermilk
Bring to a boil, remove from heat and add:
1 tsp. baking soda
1 tsp. vanilla
Note: I always use a much larger pot-it foams and makes a huge mess if it boils over.
This recipe makes quite a bit. I usually cut it in half or if I make the whole batch put it in the fridge and reheat it a few times and it is just fine.
2 cups sugar
1 cup buttermilk
Bring to a boil, remove from heat and add:
1 tsp. baking soda
1 tsp. vanilla
Note: I always use a much larger pot-it foams and makes a huge mess if it boils over.
This recipe makes quite a bit. I usually cut it in half or if I make the whole batch put it in the fridge and reheat it a few times and it is just fine.
Sunday, July 5, 2009
Cold Oatmeal
This recipe sounds a little weird, but it is so yummy! I do have to admit, the first time I had it I wasn't very excited. But it has totally grown on me and I love it. My kids LOVE it! They ask for it almost every morning for breakfast, plus for snacks during the day.
1 1/2 C. quick oats
1/2 C. old fashioned oats
1/4 C. brown sugar
1 tsp. cinnamon
1/4 C. raisins (optional)
Mix all ingredients and put in sealed container in the fridge overnight. Serve with bananas, pecans, blueberries, strawberries, raspberries, craisins, applesauce...whatever you have on hand, on top. My favorite is bananas and pecans. Also, I have done equal parts old fashioned and quick oats and it still works just fine. All old fashioned oats works, but it's not quite as good.
1 1/2 C. quick oats
1/2 C. old fashioned oats
1/4 C. brown sugar
1 tsp. cinnamon
1/4 C. raisins (optional)
Mix all ingredients and put in sealed container in the fridge overnight. Serve with bananas, pecans, blueberries, strawberries, raspberries, craisins, applesauce...whatever you have on hand, on top. My favorite is bananas and pecans. Also, I have done equal parts old fashioned and quick oats and it still works just fine. All old fashioned oats works, but it's not quite as good.
Tuesday, June 30, 2009
Oreo Truffles
I know I have given a lot of you this recipe already but I thought I would add it just incase more people want to partake in the goodness of Oreo Truffles...SO GOOD!!
1 package Oreo cookies
1(8 oz) block of softened cream cheese
1 tub of Dolci or Bakers melting white chocolate
Blend package of Oreo's in food processor to make into a fine powder (looks like dirt). Add softened cream cheese to oreo's and blend with a fork until it makes a sticky dough. Roll into quarter size balls and place on wax paper (makes about 25). Put the oreo balls into the freezer for atleast 20 minutes before dipping them in the melted white chocolate. The chocolate will harder in about 15 minutes. Keep in fridge (we like to keep ours in the freezer)
ENJOY!
Friday, May 29, 2009
Herb Class Recipes
Helpful Herb Hints
· Fresh herbs may be used to replace dried herbs in any recipe. Remember to 3X the amount i.e.: 1 teaspoon dried = 3 teaspoons fresh.
· Don't be afraid to try adding herbs to whatever you're preparing, experimenting is the best way to learn how to use them.
· Add some fresh thyme or rosemary to your chicken as you grill or sauté it.
· Chop some herbs to add to your green salad.
· Stir some fresh basil into your jarred pasta sauce.
· If you have tomatoes in your garden, dice a few and sauté with a clove of garlic in some olive oil (or basil oil) until falling apart. Toss with hot, cooked pasta, fresh chopped basil and some freshly grated pecorino Romano or Parmesan cheese; we eat this once a week at least in the summer - SOOO YUMMY! You can also add grilled chicken if you want protein.
· Try adding some chopped mint to your fresh berries. Great with fresh squeezed lemon and lime juice and some citrus zest too!
· At the end of the season, hang your herbs upside-down in bunches to dry them. You can then refill your spice jars!
· Place paper sacks over hanging herbs and gently shake to harvest seeds.
Parsley & Chive Butter Linda Maloy
2 tbsp chopped parsley
1 tbsp chopped chives
2 sticks butter, slightly softened
juice of 1 lemon
salt & pepper
1. Beat the herbs into the butter and then add the lemon juice add
season. Mix until smooth.
2. chill before serving. Shape in a mold id desired. Store in a cool
place, or freeze in an ice-cube tray for handy portions.
Slow-roasted tomato salad with basil Amie Léporé
*makes a great appetizer, side salad, or even lunch!
6 ripe tomatoes, halved
1 Tbs. Olive oil
12 oz mozzarella cheese (preferably buffalo or fresh mozzarella)
a few sprigs of basil
1 recipe basil oil (see above)
balsamic vinegar
baby salad greens
salt and pepper
Put the halved tomatoes in a small roasting pan in a single layer. Sprinkle with the olive oil and season liberally with salt and pepper. Roast in a heated oven at 300° for 3 hours until shrunken and glossy. Let cool.
Just before serving, tear the mozzarella into small pieces and arrange on a large plate. Add the tomato halves, then sprinkle the basil leaves over the tomatoes and cheese. Trickle a generous amount of the basil oil and a little vinegar over the salad. Season to taste with salt and pepper, and serve the salad topped with baby greens.
Green Mayonnaise Linda Maloy
Use any combination of the following herbs: Garlic, Leon balm, lovage,
salad burnet, tarragon, thyme
1 egg yolk
1 C olive oil
1 tbsp wine vinegar
2 tbsp chopped parsley
1 tbsp mixed herbs, chopped
1. Beat the egg yolk for a minute or so, then start adding the oil,
drop by drop, beating continuously.
2. When over half of the oil has bee added and the mixture has started
to thicken, beat in the vinegar.
3. Add more oil drop by drop until it thickens again, then slowly pour
in the rest. (If the mixture refuses to thicken or curdles, break a
fresh egg yolk into a clean basin and slowly stir into the first mixture.)
4. Stir in the chopped herbs.
Lemony Orzo Amie Léporé
Ingredients:
1 cup uncooked orzo (rice-shaped pasta) 1 1/3 cups diced zucchini 1/3 cup diced red onion 1 cup diced tomato 1/3 cup (1 1/2 ounces) crumbled feta cheese black olives, sliced, optional
Dressing:
1/3 cup minced fresh parsley 3 tablespoons fresh lemon juice 1 tablespoon minced fresh or 1 teaspoon dried basil 1 tablespoon olive oil 2 teaspoons minced fresh mint 1/2 teaspoon salt 1/4 teaspoon black pepper Preparation: Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine dressing ingredients in separate bowl or salad shaker; stir well with a whisk (or shake in shaker). Stir into orzo mixture just before serving; add tomato and cheese, tossing gently to coat. Serve at room temperature or slightly chilled (do not allow to chill for more than an hour as the dressing will begin to soak into the pasta and it will loose some flavor). Serves 6
Herb butter Amie Léporé
Great with crusty breads, or use when cooking fish or chicken
1 stick butter, softened
2-3 Tbs. Chopped herbs of your choice (chives are great with a little pepper)
Put the butter, and herbs in a bowl and beat them until evenly green. Pat into a roll, cover with plastic and chill until needed.
*Can also add 1-2 Tbs. Fresh lemon zest for lemon-herb butter.
Makes about ½ cup
Mixed herb dressing Amie Léporé
Try different combinations of the herbs listed for different flavors of dressing!
2 Tbs. chopped mixed herbs: basil, chevril, chives, parsley, and/or mint
½ cup extra virgin olive oil
1 Tbs. balsamic vinegar
1 Tbs. Dijon mustard
1 garlic clove, lightly crushed
salt and pepper
Vigorously whisk the chopped herbs into the olive oil. Beat in the vinegar and mustard. Season to taste, then add the garlic. Use at once or store in the refrigerator for up to 2 days. Return the dressing to room temperature before use. Makes 2/3 cup.
Basil Oil Amie Léporé
This is delicious drizzled over home-grown tomatoes! You can also use it in bruchetta.
¾ cup basil (could also use parsley for a different taste) leaves
1 ¼ cups extra virgin olive oil
pinch of salt
Place all ingredients in a food processor and blend to a vivid green paste. Infuse overnight (just leave on the counter, covered), then strain through cheesecloth. Use the oil as required or store it in the refrigerator (it will turn solid when cold, return to room temperature to use). Makes about 1 cup.
Rosemary, garlic, and pepper oil Amie Léporé
Try as a dip for focaccia or cibatta bread. Also, great with grilled pizza.
4 sprigs of rosemary
2 garlic cloves, sliced
1 Tbs. black peppercorns, lightly crushed
2 ½ cups extra virgin olive oil
Put the rosemary, garlic, and peppercorns into a small saucepan with the olive oil. Heat gently until just boiling and simmer for 1 minute. Let cool, then infuse overnight. The next day, strain the infused oil into a clean bottle and add a sprig of rosemary and a few whole black peppercorns for decoration. Makes about 2 ½ C.
Mint chocolate chip ice cream Amie Léporé
2 cups whole milk
1 ¼ cups heavy cream
4 large sprigs of mint
5 egg yolks
½ cup plus 2 Tbs. superfine sugar
3 squares semisweet chocolate cut into small dice
Put the milk, cream and mint sprigs in a saucepan and heat slowly to boiling point. Remove from heat and leave to infuse for 20 minutes. Return to boiling point.
Meanwhile, beat the egg yolks and sugar in a bowl. Stir in the hot milk mixture and return it to the pan. Stir over low heat until the custard is thick enough to coat the back of a wooden spoon. Do not let the mixture boil or it will curdle. Strain into a clean bowl and leave until cold.
Freeze in an ice cream maker according to manufacturer's directions. Add the chocolate just before the mixture freezes. Serve immediately or freeze until required. Serves 8.
Lasagna Amie Léporé
6 wide lasagna noodles
1-1 1/2 lbs. ground beef
1 1/2 tsp salt1 clove garlic, minced
2 1/2 Tbs. fresh basil, finely chopped (or 1 Tbs. dried)
1 tsp fresh oregano, finely chopped (or 1/2 tsp dried)
1 can diced tomatoes
1 15 oz. can plain tomato sauce
1 6 oz. can tomato paste
1 tsp sugar
3-4 cups shredded mozzarella
1 1/2-2 cups shredded cheddar
Ricotta filling:
1 egg
3 Tbs. fresh parsley, finely chopped (or 1 1/2 Tbs. dried)
1/2 tsp salt
1 small container ricotta Directions:
Brown meat with salt-drain grease; add garlic, basil, sugar, oregano, diced tomatoes, tomato paste and sauce. Simmer 30 min., stirring occasionally; cook noodles in salted water until tender; drain and rinse with cool water. In mixing bowl, combine ingredients for ricotta filling. Layer 3 noodles in 13x9" baking dish; spread with 1/2 of the ricotta filling, 1/2 of the meat sauce, 1/2 of both cheeses. Repeat; sprinkle top with freshly grated Parmesan or pecorino Romano cheese (I prefer the pecorino-it comes in a wedge at Costco and is reasonably priced. It also lasts quite a while!) Bake at 350 degrees about 20-30 minutes, until cheese is bubbly. Let stand 10 minutes before serving. Serves 8-10
Little Italy Chicken Pitas Amie Léporé
This one doesn't use the oven or the stove-top and it's my husbands favorite meal! Ingredients 2 tablespoons balsamic vinegar 1 1/2 tablespoons sun-dried tomato oil 1 tablespoon chopped drained oil-packed sun-dried tomatoes 1/4 teaspoon freshly ground black pepper 1 garlic clove, minced 4 cups shredded cooked chicken breast (I use a rotisserie chicken from Costco) 1 cup chopped tomato (about 1 medium) 1/2 cup (2 ounces) grated Asiago cheese (I actually use the Kirkland pecorino Romano) 1/4 cup thinly sliced fresh basil 6 (6-inch) pitas (I also get these at Costco for $1.99 per 10-they are the kind that fold like a taco) 3 cups mixed baby greens Preparation: Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita with 1/2 cup greens. Divide chicken mixture evenly among pitas. Yield 6 servings (serving size: 1 stuffed pita)
Little pizzas with herb oil Amie Léporé
1 cup white bread flour
1 tsp quick-rising active dry yeast
1 tsp salt
1 Tbs. extra virgin olive oil (or a flavored oil)
Herb topping:
2 large garlic cloves, sliced
leaves from 4 sprigs of rosemary
rosemary, garlic and pepper oil (see above)
Sift the flour into the bowl of a food mixer and stir in the yeast and salt. With the dough hook turning, slowly pour in the oil and about ½ cup warmest tap water, to form a slightly sticky dough.
Knead for 10 minutes. Shape the dough into a ball. Put it in a greased bowl, cover, cover with plastic wrap, and let rise for about an hour until the ball has doubled in size. Heat the oven to 450° and put a pizza stone or cookie sheet on the top shelf to heat.
Punch down the dough and divide it into 2 or 4 pieces. Put one piece on a floured surface and roll it out to form and thin, round crust. Mix the rosemary leaves and garlic with 6-8 Tbs. rosemary, garlic, and pepper oil and sprinkle a little of the mixture over the pizza crust.
Transfer the crust to the heated pizza stone or cookie sheet and bake for 10-12 minutes until puffed and golden. Sprinkle with a little extra rosemary, garlic, and pepper oil. Continue to roll out and cook the pizzas one at a time, eating them as you go!
If desired, sprinkle with a little cheese of your choice; makes 4 small or 2 large pizzas.
Greek Spaghetti with Chicken Amie Léporé
I adapted it from a similar recipe that I found online. The original had some harder to find ingredients and didn't list amounts for everything...here is my version:
2 Tbsp olive oil
1 diced onion
2 garlic cloves, diced
2 cans of diced tomatoes with liquid
1 1/2 cups cubed, skinless, boneless chicken (not cooked-I just used 8 tenders because that's what I had in the freezer)
1/2 can Black and/or green olives, pitted and halved (I tried it with black for the kids' sake) artichoke hearts (optional-I used about a 1/2 cup and chopped them to bite-size pieces)
1 tbs. fresh thyme (or 1 tsp dried)
salt and pepper
5 oz. of feta cheese (other options would be cream cheese or goat cheese. I happened to have cream cheese in the fridge so I used that. It was yummy, but I think the feta would be even better!)
1 lb pasta (it was great with spaghetti noodles)
Brown chicken in olive oil with onion and garlic. Add other ingredients except cheese and pasta and simmer until liquid is reduced by about half and tomatoes are falling apart. You will want start the water for your pasta now (make sure to salt the water well). When sauce is reduced and tomatoes are falling apart, add cheese and cook until cheese is melted and sauce is smooth. Remove from heat. Once your noodles are done and drained combine them with the sauce and enjoy! *Sprinkle the top with toasted pine nuts and you can use it for company with a nice simple arugula salad!
Garden Pesto Amie Léporé
For those of you who have basil in your gardens, this is a must-try. I think that fresh pesto is so much better than bottled. Roland prefers it to restaurant pesto too. If you need a food-processor, call me!
Pesto Recipe2 cups fresh basil leaves, packed1/4 cup grated Parmesan or Pecorino Romano (Kirkland is great)1/2 cup Olive oil
3 tablespoons pine nuts or walnuts3 garlic cloves
Place the garlic in the food processor fitted with the blade attachment and process until chopped. Add the basil, and the nuts. Turn on and add the oil through the feed tube cup (this will allow it to drizzle in slowly so that the mixture can emulsify). Add the cheese at the end and turn on to combine.
Toss with hot, cooked pasta or drizzle over chicken. A little will go a long way. I like to use just enough to coat, not drown my pasta. 1/2-3/4 cup is usually enough for 1 pound of pasta.
Air is the enemy of pesto, if you don't plan on using it right away, press some plastic wrap onto the surface refrigerate or freeze. I like to make a few big batches and freeze them in ice-cube trays. It will keep for a few months this way and I don't have to pull out more than I need. It's great for pesto-pizza because you only need 2 cubes for one pizza.
Lavender Punch Linda Maloy
2 C. grape juice
1 C. water
13 (1") cinnamon sticks
1/2 tsp fresh lavender flowers or TBSP dried
6 oz. can frozen limeade concentrate
1 lime sliced
Ice cubes
1 liter bottle ginger ale or seltzer
Pesto Recipe Amie Léporé
2 cups fresh basil leaves, packed
1/4 cup grated Parmesan or Pecorino Romano (Kirkland is great)
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves
Place the garlic in the food processor fitted with the blade attachment and process until chopped. Add the basil, and the nuts. Turn on and add the oil through the feed tube cup (this will allow it to drizzle in slowly so that the mixture can emulsify). Add the cheese at the end and turn on to combine.
Toss with hot, cooked pasta or drizzle over chicken. A little will go a long way. I like to use just enough to coat, not drown my pasta. 1/2-3/4 cup is usually enough for 1 pound of pasta.
*Air is the enemy of pesto, if you don't plan on using it right away, press some plastic wrap onto the surface refrigerate or freeze. I like to make a few big batches and freeze them in ice-cube trays. it will keep for a few months this way and I don't have to pull out more than I need. It's great for pesto-pizza because you only need 2 cubes for one pizza.
Mint Lemonade Amie Léporé
1 granulated sugar
2 cups water
Peel from 2 lemons cut in strips.
1 cup freshly squeezed lemon juice (from about 8 big lemons, including pulp but not seeds)
4-5 bushy mint sprigs
First, make simple syrup by combing the sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. Twist each strip of peel over your pitcher to release it's natural oil, and drop peels in. Stir in lemon juice and syrup. No more than a couple of hours before serving, add 3 mint sprigs. To serve, pour into ¼ to 1/3 cup of base of a glass and fill with water or seltzer. Garnish each glass with a sprig of mint. Makes base for 12 servings. YUMMY!
Zucchini, Tomato & Herb Foil Pouches Cami Russell
Use a large piece of foil (double wrap or use heavy duty) to cook on the grill*.
Chop several cups, any combination, of the following and place in the center of the foil:
zucchini, crock-neck squash (yellow), fresh tomatoes
Drizzle with olive oil and sprinkle with any combination, or all of the following then mix together:
Rosemary, thyme, lemon basil or basil, oregano and parsley (salt & pepper to taste).
Cook on a hot grill for several minutes. Turn pouch over and cook for several more. Cooking time will vary depending on the temperature of the grill. Sprinkle with fresh Parmesan cheese.
*Or a sauté pan over stove burner (a little butter is tasty to add) or bake foil pouch in the oven.
Fajita Marinade Cami Russell
Mix together in a Ziploc bag or a large plastic bowl with a sealing lid:
½ cup oil
1/4 cup soy sauce
1/3 grated onion
2 Tablespoons lemon juice
½ teaspoon dried tarragon or 1 ½ teaspoons fresh
½ teaspoon dried rosemary or 1 ½ teaspoons fresh
½ teaspoon dried garlic or 2 - 3 cloves crushed fresh
½ cup fresh chopped cilantro
Add chicken (cut in strips or cubes, is desired). Marinate for several hours. Add sliced onion and bell pepper (yellow, orange or red are best) the last 15 minutes. Grill or sauté and serve with warm flour tortillas.
Yogurt Dill-Veggie Dip Susan Olson’s older sister Jill Schroeder
1 cup plain yogurt
1 Tablespoon dried parsley or 3 Tablespoons fresh
1 Tablespoon dried dill weed or 3 Tablespoons fresh
1 Tablespoon dried onion
1 cup mayonnaise
Fresh Salsa Susan Olson’s sister-in-law’s mom, Kathy Jorgensen
1 large can of petite diced tomatoes (Hunts), or equivalent of fresh
1 large sweet onion (Walla Walla) chopped
1 bunch fresh cilantro chopped
juice from 1-2 limes
small pinch crushed dried thyme, or about ½ teaspoon fresh
1 - 2 teaspoons salt Stir together & refrigerate for an hour or so. Enjoy!
Caprese Salad Susan Olson & Kim Gardner
Slice tomatoes about ¼” thick, garden fresh are preferable. Arrange on plate.
Slice fresh mozzarella cheese (this is not regular mozzarella that has been recently purchased, it is a type of soft cheese called fresh mozzarella) about ¼” thick, one slice for each slice of tomato and arrange on plate. Top with sliced basil leaves. Just before serving:
drizzle with extra virgin olive oil* (about 1 tablespoon per large tomato); then
drizzle with Balsamic vinegar (1/4 to ½ teaspoon per large tomato).
Salt and pepper to taste (fresh ground pepper is best).
*The Kim Gardner twist: In lieu of olive oil, use Bernstein’s Cheese Fantastico®. Less is more – don’t use too much dressing or the other delicious flavors will be overwhelmed.
· Fresh herbs may be used to replace dried herbs in any recipe. Remember to 3X the amount i.e.: 1 teaspoon dried = 3 teaspoons fresh.
· Don't be afraid to try adding herbs to whatever you're preparing, experimenting is the best way to learn how to use them.
· Add some fresh thyme or rosemary to your chicken as you grill or sauté it.
· Chop some herbs to add to your green salad.
· Stir some fresh basil into your jarred pasta sauce.
· If you have tomatoes in your garden, dice a few and sauté with a clove of garlic in some olive oil (or basil oil) until falling apart. Toss with hot, cooked pasta, fresh chopped basil and some freshly grated pecorino Romano or Parmesan cheese; we eat this once a week at least in the summer - SOOO YUMMY! You can also add grilled chicken if you want protein.
· Try adding some chopped mint to your fresh berries. Great with fresh squeezed lemon and lime juice and some citrus zest too!
· At the end of the season, hang your herbs upside-down in bunches to dry them. You can then refill your spice jars!
· Place paper sacks over hanging herbs and gently shake to harvest seeds.
Parsley & Chive Butter Linda Maloy
2 tbsp chopped parsley
1 tbsp chopped chives
2 sticks butter, slightly softened
juice of 1 lemon
salt & pepper
1. Beat the herbs into the butter and then add the lemon juice add
season. Mix until smooth.
2. chill before serving. Shape in a mold id desired. Store in a cool
place, or freeze in an ice-cube tray for handy portions.
Slow-roasted tomato salad with basil Amie Léporé
*makes a great appetizer, side salad, or even lunch!
6 ripe tomatoes, halved
1 Tbs. Olive oil
12 oz mozzarella cheese (preferably buffalo or fresh mozzarella)
a few sprigs of basil
1 recipe basil oil (see above)
balsamic vinegar
baby salad greens
salt and pepper
Put the halved tomatoes in a small roasting pan in a single layer. Sprinkle with the olive oil and season liberally with salt and pepper. Roast in a heated oven at 300° for 3 hours until shrunken and glossy. Let cool.
Just before serving, tear the mozzarella into small pieces and arrange on a large plate. Add the tomato halves, then sprinkle the basil leaves over the tomatoes and cheese. Trickle a generous amount of the basil oil and a little vinegar over the salad. Season to taste with salt and pepper, and serve the salad topped with baby greens.
Green Mayonnaise Linda Maloy
Use any combination of the following herbs: Garlic, Leon balm, lovage,
salad burnet, tarragon, thyme
1 egg yolk
1 C olive oil
1 tbsp wine vinegar
2 tbsp chopped parsley
1 tbsp mixed herbs, chopped
1. Beat the egg yolk for a minute or so, then start adding the oil,
drop by drop, beating continuously.
2. When over half of the oil has bee added and the mixture has started
to thicken, beat in the vinegar.
3. Add more oil drop by drop until it thickens again, then slowly pour
in the rest. (If the mixture refuses to thicken or curdles, break a
fresh egg yolk into a clean basin and slowly stir into the first mixture.)
4. Stir in the chopped herbs.
Lemony Orzo Amie Léporé
Ingredients:
1 cup uncooked orzo (rice-shaped pasta) 1 1/3 cups diced zucchini 1/3 cup diced red onion 1 cup diced tomato 1/3 cup (1 1/2 ounces) crumbled feta cheese black olives, sliced, optional
Dressing:
1/3 cup minced fresh parsley 3 tablespoons fresh lemon juice 1 tablespoon minced fresh or 1 teaspoon dried basil 1 tablespoon olive oil 2 teaspoons minced fresh mint 1/2 teaspoon salt 1/4 teaspoon black pepper Preparation: Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine dressing ingredients in separate bowl or salad shaker; stir well with a whisk (or shake in shaker). Stir into orzo mixture just before serving; add tomato and cheese, tossing gently to coat. Serve at room temperature or slightly chilled (do not allow to chill for more than an hour as the dressing will begin to soak into the pasta and it will loose some flavor). Serves 6
Herb butter Amie Léporé
Great with crusty breads, or use when cooking fish or chicken
1 stick butter, softened
2-3 Tbs. Chopped herbs of your choice (chives are great with a little pepper)
Put the butter, and herbs in a bowl and beat them until evenly green. Pat into a roll, cover with plastic and chill until needed.
*Can also add 1-2 Tbs. Fresh lemon zest for lemon-herb butter.
Makes about ½ cup
Mixed herb dressing Amie Léporé
Try different combinations of the herbs listed for different flavors of dressing!
2 Tbs. chopped mixed herbs: basil, chevril, chives, parsley, and/or mint
½ cup extra virgin olive oil
1 Tbs. balsamic vinegar
1 Tbs. Dijon mustard
1 garlic clove, lightly crushed
salt and pepper
Vigorously whisk the chopped herbs into the olive oil. Beat in the vinegar and mustard. Season to taste, then add the garlic. Use at once or store in the refrigerator for up to 2 days. Return the dressing to room temperature before use. Makes 2/3 cup.
Basil Oil Amie Léporé
This is delicious drizzled over home-grown tomatoes! You can also use it in bruchetta.
¾ cup basil (could also use parsley for a different taste) leaves
1 ¼ cups extra virgin olive oil
pinch of salt
Place all ingredients in a food processor and blend to a vivid green paste. Infuse overnight (just leave on the counter, covered), then strain through cheesecloth. Use the oil as required or store it in the refrigerator (it will turn solid when cold, return to room temperature to use). Makes about 1 cup.
Rosemary, garlic, and pepper oil Amie Léporé
Try as a dip for focaccia or cibatta bread. Also, great with grilled pizza.
4 sprigs of rosemary
2 garlic cloves, sliced
1 Tbs. black peppercorns, lightly crushed
2 ½ cups extra virgin olive oil
Put the rosemary, garlic, and peppercorns into a small saucepan with the olive oil. Heat gently until just boiling and simmer for 1 minute. Let cool, then infuse overnight. The next day, strain the infused oil into a clean bottle and add a sprig of rosemary and a few whole black peppercorns for decoration. Makes about 2 ½ C.
Mint chocolate chip ice cream Amie Léporé
2 cups whole milk
1 ¼ cups heavy cream
4 large sprigs of mint
5 egg yolks
½ cup plus 2 Tbs. superfine sugar
3 squares semisweet chocolate cut into small dice
Put the milk, cream and mint sprigs in a saucepan and heat slowly to boiling point. Remove from heat and leave to infuse for 20 minutes. Return to boiling point.
Meanwhile, beat the egg yolks and sugar in a bowl. Stir in the hot milk mixture and return it to the pan. Stir over low heat until the custard is thick enough to coat the back of a wooden spoon. Do not let the mixture boil or it will curdle. Strain into a clean bowl and leave until cold.
Freeze in an ice cream maker according to manufacturer's directions. Add the chocolate just before the mixture freezes. Serve immediately or freeze until required. Serves 8.
Lasagna Amie Léporé
6 wide lasagna noodles
1-1 1/2 lbs. ground beef
1 1/2 tsp salt1 clove garlic, minced
2 1/2 Tbs. fresh basil, finely chopped (or 1 Tbs. dried)
1 tsp fresh oregano, finely chopped (or 1/2 tsp dried)
1 can diced tomatoes
1 15 oz. can plain tomato sauce
1 6 oz. can tomato paste
1 tsp sugar
3-4 cups shredded mozzarella
1 1/2-2 cups shredded cheddar
Ricotta filling:
1 egg
3 Tbs. fresh parsley, finely chopped (or 1 1/2 Tbs. dried)
1/2 tsp salt
1 small container ricotta Directions:
Brown meat with salt-drain grease; add garlic, basil, sugar, oregano, diced tomatoes, tomato paste and sauce. Simmer 30 min., stirring occasionally; cook noodles in salted water until tender; drain and rinse with cool water. In mixing bowl, combine ingredients for ricotta filling. Layer 3 noodles in 13x9" baking dish; spread with 1/2 of the ricotta filling, 1/2 of the meat sauce, 1/2 of both cheeses. Repeat; sprinkle top with freshly grated Parmesan or pecorino Romano cheese (I prefer the pecorino-it comes in a wedge at Costco and is reasonably priced. It also lasts quite a while!) Bake at 350 degrees about 20-30 minutes, until cheese is bubbly. Let stand 10 minutes before serving. Serves 8-10
Little Italy Chicken Pitas Amie Léporé
This one doesn't use the oven or the stove-top and it's my husbands favorite meal! Ingredients 2 tablespoons balsamic vinegar 1 1/2 tablespoons sun-dried tomato oil 1 tablespoon chopped drained oil-packed sun-dried tomatoes 1/4 teaspoon freshly ground black pepper 1 garlic clove, minced 4 cups shredded cooked chicken breast (I use a rotisserie chicken from Costco) 1 cup chopped tomato (about 1 medium) 1/2 cup (2 ounces) grated Asiago cheese (I actually use the Kirkland pecorino Romano) 1/4 cup thinly sliced fresh basil 6 (6-inch) pitas (I also get these at Costco for $1.99 per 10-they are the kind that fold like a taco) 3 cups mixed baby greens Preparation: Combine first 5 ingredients in a large bowl. Stir in chicken, tomato, cheese, and basil. Line each pita with 1/2 cup greens. Divide chicken mixture evenly among pitas. Yield 6 servings (serving size: 1 stuffed pita)
Little pizzas with herb oil Amie Léporé
1 cup white bread flour
1 tsp quick-rising active dry yeast
1 tsp salt
1 Tbs. extra virgin olive oil (or a flavored oil)
Herb topping:
2 large garlic cloves, sliced
leaves from 4 sprigs of rosemary
rosemary, garlic and pepper oil (see above)
Sift the flour into the bowl of a food mixer and stir in the yeast and salt. With the dough hook turning, slowly pour in the oil and about ½ cup warmest tap water, to form a slightly sticky dough.
Knead for 10 minutes. Shape the dough into a ball. Put it in a greased bowl, cover, cover with plastic wrap, and let rise for about an hour until the ball has doubled in size. Heat the oven to 450° and put a pizza stone or cookie sheet on the top shelf to heat.
Punch down the dough and divide it into 2 or 4 pieces. Put one piece on a floured surface and roll it out to form and thin, round crust. Mix the rosemary leaves and garlic with 6-8 Tbs. rosemary, garlic, and pepper oil and sprinkle a little of the mixture over the pizza crust.
Transfer the crust to the heated pizza stone or cookie sheet and bake for 10-12 minutes until puffed and golden. Sprinkle with a little extra rosemary, garlic, and pepper oil. Continue to roll out and cook the pizzas one at a time, eating them as you go!
If desired, sprinkle with a little cheese of your choice; makes 4 small or 2 large pizzas.
Greek Spaghetti with Chicken Amie Léporé
I adapted it from a similar recipe that I found online. The original had some harder to find ingredients and didn't list amounts for everything...here is my version:
2 Tbsp olive oil
1 diced onion
2 garlic cloves, diced
2 cans of diced tomatoes with liquid
1 1/2 cups cubed, skinless, boneless chicken (not cooked-I just used 8 tenders because that's what I had in the freezer)
1/2 can Black and/or green olives, pitted and halved (I tried it with black for the kids' sake) artichoke hearts (optional-I used about a 1/2 cup and chopped them to bite-size pieces)
1 tbs. fresh thyme (or 1 tsp dried)
salt and pepper
5 oz. of feta cheese (other options would be cream cheese or goat cheese. I happened to have cream cheese in the fridge so I used that. It was yummy, but I think the feta would be even better!)
1 lb pasta (it was great with spaghetti noodles)
Brown chicken in olive oil with onion and garlic. Add other ingredients except cheese and pasta and simmer until liquid is reduced by about half and tomatoes are falling apart. You will want start the water for your pasta now (make sure to salt the water well). When sauce is reduced and tomatoes are falling apart, add cheese and cook until cheese is melted and sauce is smooth. Remove from heat. Once your noodles are done and drained combine them with the sauce and enjoy! *Sprinkle the top with toasted pine nuts and you can use it for company with a nice simple arugula salad!
Garden Pesto Amie Léporé
For those of you who have basil in your gardens, this is a must-try. I think that fresh pesto is so much better than bottled. Roland prefers it to restaurant pesto too. If you need a food-processor, call me!
Pesto Recipe2 cups fresh basil leaves, packed1/4 cup grated Parmesan or Pecorino Romano (Kirkland is great)1/2 cup Olive oil
3 tablespoons pine nuts or walnuts3 garlic cloves
Place the garlic in the food processor fitted with the blade attachment and process until chopped. Add the basil, and the nuts. Turn on and add the oil through the feed tube cup (this will allow it to drizzle in slowly so that the mixture can emulsify). Add the cheese at the end and turn on to combine.
Toss with hot, cooked pasta or drizzle over chicken. A little will go a long way. I like to use just enough to coat, not drown my pasta. 1/2-3/4 cup is usually enough for 1 pound of pasta.
Air is the enemy of pesto, if you don't plan on using it right away, press some plastic wrap onto the surface refrigerate or freeze. I like to make a few big batches and freeze them in ice-cube trays. It will keep for a few months this way and I don't have to pull out more than I need. It's great for pesto-pizza because you only need 2 cubes for one pizza.
Lavender Punch Linda Maloy
2 C. grape juice
1 C. water
13 (1") cinnamon sticks
1/2 tsp fresh lavender flowers or TBSP dried
6 oz. can frozen limeade concentrate
1 lime sliced
Ice cubes
1 liter bottle ginger ale or seltzer
Pesto Recipe Amie Léporé
2 cups fresh basil leaves, packed
1/4 cup grated Parmesan or Pecorino Romano (Kirkland is great)
1/2 cup Olive oil
3 tablespoons pine nuts or walnuts
3 garlic cloves
Place the garlic in the food processor fitted with the blade attachment and process until chopped. Add the basil, and the nuts. Turn on and add the oil through the feed tube cup (this will allow it to drizzle in slowly so that the mixture can emulsify). Add the cheese at the end and turn on to combine.
Toss with hot, cooked pasta or drizzle over chicken. A little will go a long way. I like to use just enough to coat, not drown my pasta. 1/2-3/4 cup is usually enough for 1 pound of pasta.
*Air is the enemy of pesto, if you don't plan on using it right away, press some plastic wrap onto the surface refrigerate or freeze. I like to make a few big batches and freeze them in ice-cube trays. it will keep for a few months this way and I don't have to pull out more than I need. It's great for pesto-pizza because you only need 2 cubes for one pizza.
Mint Lemonade Amie Léporé
1 granulated sugar
2 cups water
Peel from 2 lemons cut in strips.
1 cup freshly squeezed lemon juice (from about 8 big lemons, including pulp but not seeds)
4-5 bushy mint sprigs
First, make simple syrup by combing the sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. Twist each strip of peel over your pitcher to release it's natural oil, and drop peels in. Stir in lemon juice and syrup. No more than a couple of hours before serving, add 3 mint sprigs. To serve, pour into ¼ to 1/3 cup of base of a glass and fill with water or seltzer. Garnish each glass with a sprig of mint. Makes base for 12 servings. YUMMY!
Zucchini, Tomato & Herb Foil Pouches Cami Russell
Use a large piece of foil (double wrap or use heavy duty) to cook on the grill*.
Chop several cups, any combination, of the following and place in the center of the foil:
zucchini, crock-neck squash (yellow), fresh tomatoes
Drizzle with olive oil and sprinkle with any combination, or all of the following then mix together:
Rosemary, thyme, lemon basil or basil, oregano and parsley (salt & pepper to taste).
Cook on a hot grill for several minutes. Turn pouch over and cook for several more. Cooking time will vary depending on the temperature of the grill. Sprinkle with fresh Parmesan cheese.
*Or a sauté pan over stove burner (a little butter is tasty to add) or bake foil pouch in the oven.
Fajita Marinade Cami Russell
Mix together in a Ziploc bag or a large plastic bowl with a sealing lid:
½ cup oil
1/4 cup soy sauce
1/3 grated onion
2 Tablespoons lemon juice
½ teaspoon dried tarragon or 1 ½ teaspoons fresh
½ teaspoon dried rosemary or 1 ½ teaspoons fresh
½ teaspoon dried garlic or 2 - 3 cloves crushed fresh
½ cup fresh chopped cilantro
Add chicken (cut in strips or cubes, is desired). Marinate for several hours. Add sliced onion and bell pepper (yellow, orange or red are best) the last 15 minutes. Grill or sauté and serve with warm flour tortillas.
Yogurt Dill-Veggie Dip Susan Olson’s older sister Jill Schroeder
1 cup plain yogurt
1 Tablespoon dried parsley or 3 Tablespoons fresh
1 Tablespoon dried dill weed or 3 Tablespoons fresh
1 Tablespoon dried onion
1 cup mayonnaise
Fresh Salsa Susan Olson’s sister-in-law’s mom, Kathy Jorgensen
1 large can of petite diced tomatoes (Hunts), or equivalent of fresh
1 large sweet onion (Walla Walla) chopped
1 bunch fresh cilantro chopped
juice from 1-2 limes
small pinch crushed dried thyme, or about ½ teaspoon fresh
1 - 2 teaspoons salt Stir together & refrigerate for an hour or so. Enjoy!
Caprese Salad Susan Olson & Kim Gardner
Slice tomatoes about ¼” thick, garden fresh are preferable. Arrange on plate.
Slice fresh mozzarella cheese (this is not regular mozzarella that has been recently purchased, it is a type of soft cheese called fresh mozzarella) about ¼” thick, one slice for each slice of tomato and arrange on plate. Top with sliced basil leaves. Just before serving:
drizzle with extra virgin olive oil* (about 1 tablespoon per large tomato); then
drizzle with Balsamic vinegar (1/4 to ½ teaspoon per large tomato).
Salt and pepper to taste (fresh ground pepper is best).
*The Kim Gardner twist: In lieu of olive oil, use Bernstein’s Cheese Fantastico®. Less is more – don’t use too much dressing or the other delicious flavors will be overwhelmed.
REVISED Green Tomatillo Ranch Dressing
It was just brought to my attention that I neglected the mayonnaise from this recipe in my previous post...OOOPS!
Green Tomatillo Ranch Dressing
Puree together in a blender:
about 1 cup of fresh cilantro
3 tomatillos, peeled of outer shell & quartered
1 clove garlic, peeled of outer shell
1 jalapeno pepper*, optional (I'm not a huge spicy food fan, but my understanding is that the smaller the pepper, the more spicy it is. I used a large green jalapeno).
Then add:
1 pouch Hidden Valley Ranch Buttermilk style dressing
1/3 to 1/2 cup buttermilk, depending on desired thickness
1 cup mayonnaise
1/8 up to 1/2 teaspoon Cheyenne pepper, depending on desired kick.
Blend again until smooth. Refrigerate several hours before serving.
*For extra kick, bottled hot jalapenos may be added prior to the puree step in addition or as a substitute to the fresh one.
This is the recipe used for the 2009 Relief Society dinner. The barbecued pulled pork was purchased at the Springville Meat Company 801-489-6391. Costco sells the uncooked tortilla shells, available in the refrigerator section by the deli foods.
Green Tomatillo Ranch Dressing
Puree together in a blender:
about 1 cup of fresh cilantro
3 tomatillos, peeled of outer shell & quartered
1 clove garlic, peeled of outer shell
1 jalapeno pepper*, optional (I'm not a huge spicy food fan, but my understanding is that the smaller the pepper, the more spicy it is. I used a large green jalapeno).
Then add:
1 pouch Hidden Valley Ranch Buttermilk style dressing
1/3 to 1/2 cup buttermilk, depending on desired thickness
1 cup mayonnaise
1/8 up to 1/2 teaspoon Cheyenne pepper, depending on desired kick.
Blend again until smooth. Refrigerate several hours before serving.
*For extra kick, bottled hot jalapenos may be added prior to the puree step in addition or as a substitute to the fresh one.
This is the recipe used for the 2009 Relief Society dinner. The barbecued pulled pork was purchased at the Springville Meat Company 801-489-6391. Costco sells the uncooked tortilla shells, available in the refrigerator section by the deli foods.
Grilled Chicken Bruschetta
From Becky Higgins Website
Sundried tomato salad dressing
8 boneless skinless chicken breast halves
4 medium tomatoes, finely chopped
8 boneless skinless chicken breast halves
4 medium tomatoes, finely chopped
2 c. shredded mozzarella cheese
1 small pkg. fresh basil (about 1/2 cup from your garden), chopped
Marinate chicken in sundried tomato dressing ahead of time. Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Grill chicken on uncovered side of grill about 6 minutes. Meanwhile, combine tomatoes, cheese, basil and dressing (as much as you desire; we did about 1/2 cup). Back to the grill - Turn chicken over; place on the foil-covered part of the grill, cooked-side up. Top evenly with tomato mixture. Close lid. Grill an additional 8 minutes or until chicken is cooked through.
Rosemary Bread
2 pkgs. dried yeast
1 Tbs. sugar
2 c. warm water
Mix together and let sit until bubbly
Add
2 tsp. salt
4 c. flour
Mix all ingredients together, put dough into a greased (with olive oil) medium sized glass pan. Let rise until doubled (45min-1 hour).
Spread olive oil on a cookie sheet. Dump risen dough on the cookie sheet. Brush the dough with olive oil, sprinkle kosher salt, granulated garlic and fresh rosemary on top. Let sit for 45 minutes and bake at 400 degrees for 20 minutes. Serve hot, dipping in oil and balsamic vinegar if desired.
1 Tbs. sugar
2 c. warm water
Mix together and let sit until bubbly
Add
2 tsp. salt
4 c. flour
Mix all ingredients together, put dough into a greased (with olive oil) medium sized glass pan. Let rise until doubled (45min-1 hour).
Spread olive oil on a cookie sheet. Dump risen dough on the cookie sheet. Brush the dough with olive oil, sprinkle kosher salt, granulated garlic and fresh rosemary on top. Let sit for 45 minutes and bake at 400 degrees for 20 minutes. Serve hot, dipping in oil and balsamic vinegar if desired.
Herbed Chicken
2 T Butter
2 T Olive Oil
1/4 c. finely chopped onion
2 T Worchestershire sauce
1/4 c. lemon juice
1 1/2 tsp. fresh or 1/2 tsp. dried basil leaves
3/4 tsp. fresh or 1/4 tsp. dried marjoram leaves (parsley works fine if you don't have marjoram)
3/4 tsp. chopped fresh or 1/4 tsp. dried oregano leaves
2-4 large garlic cloves, minced
Chicken-cut in bite sized pieces (I use 3-4 breasts)
Handful of fresh mushrooms and/or sliced squash (optional)
Heat oven to 375. Heat butter and oil in 13x9 pan until butter is melted. Put in chicken and vegetables, coat with mixture of remaining ingredients. Bake uncovered 15-20 minutes. Turn chicken and bake 15-20 minutes until juices run clear.
2 T Olive Oil
1/4 c. finely chopped onion
2 T Worchestershire sauce
1/4 c. lemon juice
1 1/2 tsp. fresh or 1/2 tsp. dried basil leaves
3/4 tsp. fresh or 1/4 tsp. dried marjoram leaves (parsley works fine if you don't have marjoram)
3/4 tsp. chopped fresh or 1/4 tsp. dried oregano leaves
2-4 large garlic cloves, minced
Chicken-cut in bite sized pieces (I use 3-4 breasts)
Handful of fresh mushrooms and/or sliced squash (optional)
Heat oven to 375. Heat butter and oil in 13x9 pan until butter is melted. Put in chicken and vegetables, coat with mixture of remaining ingredients. Bake uncovered 15-20 minutes. Turn chicken and bake 15-20 minutes until juices run clear.
Creamy Chicken & Mushroom Soup
From Becky Higgins Website
6 Tbsp. butter1 medium onion, chopped
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
6 c. chicken broth
1 lb. mushrooms, sliced
3/4 c. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped yellow squash
1 1/2 c. frozen corn kernels, thawed
2 tsp. thyme (fresh is best)
2 c. light cream
3/4 c. grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken
In a large pot, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the four, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.
Chicken Curry
Becky Higgins Website1 lb. boneless, skinless chicken breasts (2-3 pieces)
2 Tbsp. curry powder (look among the spices)
1/4 tsp. ground cinnamon
2 Tbsp. olive oil
1 medium yellow onion, thinly sliced
2 medium zucchini, thinly sliced
1 1/2 c. (14 oz. can) low-sodium chicken broth
1 1/2 c. heavy cream
1 1/2 tsp. salt
1/4 tsp. black pepper
Cooked white rice
1/2 c. fresh basil leaves, torn (optional)
1/4 c. (1 oz.) almonds, roughly chopped (optional)
Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 Tbsp. of the oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate. Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. For a little stronger curry flavor, this is a good time to sprinkle some more of the curry powder into the liquid mixture.
Divide the rice among individual bowls (f you're Becky Higgins), top with the curry, and sprinkle with the basil and almonds.
Tip: You can vary the ingredients depending on what you have on hand. Consider substituting coconut milk for the cream, eggplant for the zucchini, cilantro for the basil, or cashews for the almonds.
Chicken Vegetable Soup
Heat 2 Tbs. oil in a large pot, add 1 medium, chopped onion. Saute about 3 minutes.
Add remaining vegetables cut in bite sized pieces
2 medium carrots
2 medium celery stocks
3/4 cups frozen peas
One whole, cooked chicken (boned and shredded)
1 lb. cubed potatoes
32 oz. chicken broth
2 chicken bullion cubes
1/2 tsp. dried thyme (2 tsp. fresh)
Add water as needed
Partially cover and simmer about 20 minutes or until vegetables are tender. Add fresh, torn spinach and cook for another 3 minutes.
Add remaining vegetables cut in bite sized pieces
2 medium carrots
2 medium celery stocks
3/4 cups frozen peas
One whole, cooked chicken (boned and shredded)
1 lb. cubed potatoes
32 oz. chicken broth
2 chicken bullion cubes
1/2 tsp. dried thyme (2 tsp. fresh)
Add water as needed
Partially cover and simmer about 20 minutes or until vegetables are tender. Add fresh, torn spinach and cook for another 3 minutes.
Thursday, May 7, 2009
Food Co-op
Here's the website for the food co-op. I know that several from the neighborhood have done it and been satisfied. It is a great value for the money and the produce is great (I am very picky about my produce). Orders have to be placed by the 2nd Friday (the 15th this month) of the month and are usually picked up at the clubhouse just below Pheasant Pointe Dr. on the 4th Saturday (the 30th this month).
Tuesday, May 5, 2009
Grilled Chicken Tostadas
These were so delicious and even healthy! I served them with lettuce, tomatoes, guacamole and Susan's homemade salsa. It has a lot of directions, but it really isn't complicated! Recipe and Picture courtesy of FamilyFun.com.
MARINADE:
1/2 cup fresh lime juice (about 3 to 4 limes)
1/4 cup soy sauce
1/4 cup vegetable oil (plus more for brushing the tortillas)
1 tablespoon honey
2 teaspoons minced garlic
1 1/2 teaspoons chili powder
TOSTADAS
6 boneless, skinless chicken thighs (about 4 ounces each)
8 small corn tortillas (5 to 6 inches in diameter)
1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired
1 1/2 cups shredded lettuce
Optional toppings: salsa, guacamole, sour cream, cilantro, green onions
Step 1
Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling.
Step 2
Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.
Step 3
Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips.
Step 4
Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese.
Step 5
To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.
Tuesday, April 14, 2009
Fresh Salsa
Fresh Salsa
1 large can of petite diced tomatoes (Hunts), or equivalent of fresh
1 large sweet onion (Walla Walla) chopped
1 bunch fresh cilantro chopped
juice from 1-2 limes
small pinch crushed dried thyme, or about ½ teaspoon fresh
1 - 2 teaspoons salt
Mix together & refrigerate for an hour or so. Enjoy!
1 large can of petite diced tomatoes (Hunts), or equivalent of fresh
1 large sweet onion (Walla Walla) chopped
1 bunch fresh cilantro chopped
juice from 1-2 limes
small pinch crushed dried thyme, or about ½ teaspoon fresh
1 - 2 teaspoons salt
Mix together & refrigerate for an hour or so. Enjoy!
Recipes on a Budget
PITA PIZZAS Melissa Higgley - any size or brand of pita (I suggest the papa pitas from Costco) - spaghetti sauce - cheese - any other toppings you like - you could try bib sauce and chicken - cook at 450 for ten minutes. Cost comparison: large 1 topping delivery pizza about 17$ you can make 5 ham and pineapple pita pizzas for 5$ or 17 for 17$ bonus- easy dinner for dad to make - only takes about 20 minutes.
Creamy Chicken Tortilla Soup Emily Sorensen
1 can of each: diced tomatoes and green chilies (use 2 cans of chilies if you want it spicier).
2 cans chicken broth
1 can re-fried beans
1 can corn, drained
1 can shredded chicken breast
Combine tomatoes and broth in a medium saucepan. Stir in beans and corn. Bring to a boil. Reduce heat to low and simmer 5 minutes stirring frequently. Add chicken and heat through. Top with tortilla chips, sour cream and cheese.
(This is a great recipe because it's simple, fast, you can just open cans from your food storage! It is also low fat, but delicious!)
Southwest Chicken Cami Russell
Combine the following in a large skillet with a lid:
2 cup water
1 package taco seasoning (¼ cup)
1 cup salsa
Add 2 large chicken breasts (about 1 pound), cut into strips
and place on medium high heat until boiling. Stir and reduce heat to low;
simmer for 10 minutes.
Add:
2 cans drained and rinsed black beans
2 cups minute rice
Replace lid and simmer an additional 5 minutes.
Garnish with any or all of the above: shredded cheese, sliced olives, corn, sour cream
Yummy Healthy Fudge Roshelle Pulsipher
2/3 C canned milk or light cream
1 2/3 C sugar
1 ½ C mini marshmallows
½ C chopped nuts
½ C strained cooked pinto beans
1 ½ C chocolate chips
1 tsp vanilla
Combine sugar and milk in pot and boil for 5 minutes stirring constantly. Add remaining ingredients and stir until marshmallows dissolve. Pour into buttered pan cool and cut into squared.
German Pancakes Susan Olson
Set oven to bake at 350º. Select glass bake-ware - you may use 3 quart size or 2 – 9x9 or 1 9x9 and 2 smaller, 4 small rounds are what I prefer. Cooking spray each dish (especially the bottom) and place 3 – 4 tablespoons butter between them (about 1 T. in each dish or 2 T. in bigger dish, etc.) Place in heating oven, and while dishes heat and butter melts mix together in a blender:
4 eggs
2/3 cup flour
2/3 cup milk
About ½ teaspoon salt
½ teaspoon or so vanilla (optional)
Cover and blend. Stop blender and thoroughly scrape sides with a rubber spatula. Cover and blend again until smooth.
Carefully remove hot dishes with hot pad; then dump mixture from blender, proportionately between hot dishes. Bake for 18 Р24 minutes depending on size of dish and desired doneness. Serve with syrup. Jazz them up with on or more of the following: sliced bananas, fresh or frozen berries, saut̩ed apples (below) whipped cream and or a sprinkle of powdered sugar, apricot syrup or other home made syrups or jams.
Sautéed Cinnamon Apples
Slice apples into bite-size pieces (I prefer thin, about ¼ inch). Heat a sauté pan for 3-4 minutes over medium heat. Once hot, cooking spray and add a little butter. Add apples and sauté, (stirring frequently). Sprinkle with cinnamon and sugar when they start looking tender. Serve hot over German pancakes or French toast.
Fettuccini Alfredo Karen Mortensen (I like this Alfredo recipe best, it’s easy, fast and yummy)
12 oz. fettuccine noodles – cook according to package direction in a large pot.
1/2 cup butter
1 cup unwhipped cream (can substitute milk, but will not be as creamy)
1 cup Parmesan cheese
3/4 teaspoon salt
¾ teaspoon garlic salt
¼ teaspoon ground pepper.
Drain noodles; turn off stove and add butter - return to burner, leaving stove off. Add half the cream and toss thoroughly. Add salt, pepper, garlic, and ½ of the Parmesan cheese. Toss again. Add the rest of the cream and toss, the rest of the Parmesan cheese, toss and serve immediately
Variations: Add grilled chicken and /or steamed veggies: broccoli, julienne carrots, etc.
Creamy Chicken Tortilla Soup Emily Sorensen
1 can of each: diced tomatoes and green chilies (use 2 cans of chilies if you want it spicier).
2 cans chicken broth
1 can re-fried beans
1 can corn, drained
1 can shredded chicken breast
Combine tomatoes and broth in a medium saucepan. Stir in beans and corn. Bring to a boil. Reduce heat to low and simmer 5 minutes stirring frequently. Add chicken and heat through. Top with tortilla chips, sour cream and cheese.
(This is a great recipe because it's simple, fast, you can just open cans from your food storage! It is also low fat, but delicious!)
Southwest Chicken Cami Russell
Combine the following in a large skillet with a lid:
2 cup water
1 package taco seasoning (¼ cup)
1 cup salsa
Add 2 large chicken breasts (about 1 pound), cut into strips
and place on medium high heat until boiling. Stir and reduce heat to low;
simmer for 10 minutes.
Add:
2 cans drained and rinsed black beans
2 cups minute rice
Replace lid and simmer an additional 5 minutes.
Garnish with any or all of the above: shredded cheese, sliced olives, corn, sour cream
Yummy Healthy Fudge Roshelle Pulsipher
2/3 C canned milk or light cream
1 2/3 C sugar
1 ½ C mini marshmallows
½ C chopped nuts
½ C strained cooked pinto beans
1 ½ C chocolate chips
1 tsp vanilla
Combine sugar and milk in pot and boil for 5 minutes stirring constantly. Add remaining ingredients and stir until marshmallows dissolve. Pour into buttered pan cool and cut into squared.
German Pancakes Susan Olson
Set oven to bake at 350º. Select glass bake-ware - you may use 3 quart size or 2 – 9x9 or 1 9x9 and 2 smaller, 4 small rounds are what I prefer. Cooking spray each dish (especially the bottom) and place 3 – 4 tablespoons butter between them (about 1 T. in each dish or 2 T. in bigger dish, etc.) Place in heating oven, and while dishes heat and butter melts mix together in a blender:
4 eggs
2/3 cup flour
2/3 cup milk
About ½ teaspoon salt
½ teaspoon or so vanilla (optional)
Cover and blend. Stop blender and thoroughly scrape sides with a rubber spatula. Cover and blend again until smooth.
Carefully remove hot dishes with hot pad; then dump mixture from blender, proportionately between hot dishes. Bake for 18 Р24 minutes depending on size of dish and desired doneness. Serve with syrup. Jazz them up with on or more of the following: sliced bananas, fresh or frozen berries, saut̩ed apples (below) whipped cream and or a sprinkle of powdered sugar, apricot syrup or other home made syrups or jams.
Sautéed Cinnamon Apples
Slice apples into bite-size pieces (I prefer thin, about ¼ inch). Heat a sauté pan for 3-4 minutes over medium heat. Once hot, cooking spray and add a little butter. Add apples and sauté, (stirring frequently). Sprinkle with cinnamon and sugar when they start looking tender. Serve hot over German pancakes or French toast.
Fettuccini Alfredo Karen Mortensen (I like this Alfredo recipe best, it’s easy, fast and yummy)
12 oz. fettuccine noodles – cook according to package direction in a large pot.
1/2 cup butter
1 cup unwhipped cream (can substitute milk, but will not be as creamy)
1 cup Parmesan cheese
3/4 teaspoon salt
¾ teaspoon garlic salt
¼ teaspoon ground pepper.
Drain noodles; turn off stove and add butter - return to burner, leaving stove off. Add half the cream and toss thoroughly. Add salt, pepper, garlic, and ½ of the Parmesan cheese. Toss again. Add the rest of the cream and toss, the rest of the Parmesan cheese, toss and serve immediately
Variations: Add grilled chicken and /or steamed veggies: broccoli, julienne carrots, etc.
Wednesday, April 8, 2009
Marbled-Chocolate Banana Bread
So, I've been in the mood for banana breads lately. These are my two favorites!
This recipe and photo are from Cooking Light
Yield 1 loaf, 16 slices (serving size: 1 slice)
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute (or 2 eggs)
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray
PreparationPreheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories: 183 (23% from fat)
Fat: 4.7g (sat 2.8g,mono 1.4g,poly 0.2g)
Protein: 3.1g
Carbohydrate: 33.4g
Fiber: 1.3g
Cholesterol: 8mg
Iron: 1.1mg
Sodium: 180mg
Calcium: 18mg
This recipe and photo are from Cooking LightYield 1 loaf, 16 slices (serving size: 1 slice)
Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute (or 2 eggs)
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray
PreparationPreheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.
Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
Nutritional Information
Calories: 183 (23% from fat)
Fat: 4.7g (sat 2.8g,mono 1.4g,poly 0.2g)
Protein: 3.1g
Carbohydrate: 33.4g
Fiber: 1.3g
Cholesterol: 8mg
Iron: 1.1mg
Sodium: 180mg
Calcium: 18mg
Banana Muffins
These are sooo moist and very banana-y! :) The recipe and the photo are from Martha Stewart
*I never use the extra bananas for garnish unless I'm making them for a special occasion*
Makes 12 Muffins or 36 Minimuffins
4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins)
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream (I use fat-free plain yogurt and they turn out great!)
1 tablespoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
4 (1 1/2 to 2 pounds) ripe bananas, plus 1 for garnish (more if making mini muffins)
1 cup packed light-brown sugar
1/2 cup canola oil
1 large egg
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream (I use fat-free plain yogurt and they turn out great!)
1 tablespoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Line a muffin pan, regular or mini, with paper liners.
Peel four bananas, and place them in the bowl of a mixer fitted with the paddle attachment. Beat until mashed, about 1 minute. Add brown sugar, oil, and egg; beat until smooth. Reduce speed to low. Add flours, baking powder, baking soda, and salt; beat until smooth. Add sour cream and vanilla; beat until combined.
Fill muffin liners three-quarters full. Slice remaining banana into 1/8-inch-thick rounds; place a slice on each muffin. Bake until tester inserted into center comes out clean, about 25 minutes for regular muffins and 20 for mini, rotating pan halfway through. Transfer to wire rack to cool. Store, covered, at room temperature.
Monday, March 30, 2009
English Trifle
I made this last night for all of my local nieces and nephews - and it was super yummy. Just in time for spring and summer fruit! (sorry, no picture. I should have because it was beautiful!)
English Trifle
2-8 or 9 inch white cake layers, cooked and cooled (I used angel food cake)
2 pints fresh strawberries
1/4 c. sugar
2 bananas
1/4 c. orange juice
1 pint fresh blueberries
1 (3.5 oz.) box instant vanilla pudding (I used french vanilla)
2 c. milk
1 c. heavy whipping cream
slivered almonds (didn't have any)
Slice the strawberries and put sugar on them (you can omit this). Cut up bananas and put orange juice on them (I also didn't do this). Whip cream until it has stiff peaks, add alittle sugar to it. Whip pudding with milk and then mix with whipped cream.
Then tear up cake into 3/4 inch pieces. Layer in trifle bowl:
cake, strawberries, blueberries, bananas, pudding mixture - then repeat.
It was super good, but you can also do your own sort of thing. The original recipe didn't say for you to mix the cream with the pudding, but that's what I did. You could leave that out, and just put some whipped cream on the top at the end.
do you have any good trifle recipes? I must admit - I want to buy a bowl!
English Trifle
2-8 or 9 inch white cake layers, cooked and cooled (I used angel food cake)
2 pints fresh strawberries
1/4 c. sugar
2 bananas
1/4 c. orange juice
1 pint fresh blueberries
1 (3.5 oz.) box instant vanilla pudding (I used french vanilla)
2 c. milk
1 c. heavy whipping cream
slivered almonds (didn't have any)
Slice the strawberries and put sugar on them (you can omit this). Cut up bananas and put orange juice on them (I also didn't do this). Whip cream until it has stiff peaks, add alittle sugar to it. Whip pudding with milk and then mix with whipped cream.
Then tear up cake into 3/4 inch pieces. Layer in trifle bowl:
cake, strawberries, blueberries, bananas, pudding mixture - then repeat.
It was super good, but you can also do your own sort of thing. The original recipe didn't say for you to mix the cream with the pudding, but that's what I did. You could leave that out, and just put some whipped cream on the top at the end.
do you have any good trifle recipes? I must admit - I want to buy a bowl!
Sunday, March 15, 2009
chicken alfredo pasta
I had this at a friend's house last Sunday and it was so delicious! I didn't take a picture of it...sorry!
3-4 chicken breasts (sliced)
2 jars favorite Alfredo Sauce (Bertolli's is good but I still prefer homemade)
1 jar (oil packed) sun dried tomatoes (DRAIN ON PAPER TOWEL BEFORE ADDING)
3-4 garlic cloves (minced)
3 shallots (diced)
1 package sliced mushrooms (optional)
1 package Fettuccini noodles (or you can use Penne if you prefer)
1 bag shredded parmesan
1/2 cup chopped fresh basil
1/4 cup chopped fresh italian parsley
Preheat oven to 350 degrees
heat a large deep skillet with olive oil (about 4 tbsps) and saute the chicken on medium heat. Add shallots and garlic when chicken is cooked through. Add mushrooms and cook for about 8 minutes. Boil water for pasta and cook pasta according to directions on box then drain pasta and let it sit. Add Alfredo sauce, tomatoes, basil and parsley to chicken. Then add 3/4 package of parmesan and stir together. Take 9X13 pan and pour noodles first and then top with the chicken sauce and the rest of the cheese. Bake until bubbly.
3-4 chicken breasts (sliced)
2 jars favorite Alfredo Sauce (Bertolli's is good but I still prefer homemade)
1 jar (oil packed) sun dried tomatoes (DRAIN ON PAPER TOWEL BEFORE ADDING)
3-4 garlic cloves (minced)
3 shallots (diced)
1 package sliced mushrooms (optional)
1 package Fettuccini noodles (or you can use Penne if you prefer)
1 bag shredded parmesan
1/2 cup chopped fresh basil
1/4 cup chopped fresh italian parsley
Preheat oven to 350 degrees
heat a large deep skillet with olive oil (about 4 tbsps) and saute the chicken on medium heat. Add shallots and garlic when chicken is cooked through. Add mushrooms and cook for about 8 minutes. Boil water for pasta and cook pasta according to directions on box then drain pasta and let it sit. Add Alfredo sauce, tomatoes, basil and parsley to chicken. Then add 3/4 package of parmesan and stir together. Take 9X13 pan and pour noodles first and then top with the chicken sauce and the rest of the cheese. Bake until bubbly.
Thursday, March 12, 2009
Garlic Parmesan Chicken with Roasted Vegetables
4 garlic cloves, minced
1/2 cup of grated Parmesan Cheese
4 tsp. olive oil
3-4 Chicken breast
4 cups chopped vegetables( 1 cup broccoli, 1 cup sweet potato, 1 cup red or yellow bell pepper, 1 cup squash)
Preheat oven to 400 degrees.Mix together 2 of the minced garlic cloves with the cheese and 1 tsp of the olive oil. Pat the garlic-cheese mixture onto chicken and place in baking dish. Toss cut up veggies with 3 tsp. of olive oil and the other 2 garlic gloves and salt and pepper. Put the veggies around the chicken in the baking dish. Cook for 20 -30 minutes until your chicken and veggies are done.
1/2 cup of grated Parmesan Cheese
4 tsp. olive oil
3-4 Chicken breast
4 cups chopped vegetables( 1 cup broccoli, 1 cup sweet potato, 1 cup red or yellow bell pepper, 1 cup squash)
Preheat oven to 400 degrees.Mix together 2 of the minced garlic cloves with the cheese and 1 tsp of the olive oil. Pat the garlic-cheese mixture onto chicken and place in baking dish. Toss cut up veggies with 3 tsp. of olive oil and the other 2 garlic gloves and salt and pepper. Put the veggies around the chicken in the baking dish. Cook for 20 -30 minutes until your chicken and veggies are done.
Wednesday, March 11, 2009
Lemon-Butter Salmon & Broccoli Penne
2-3 Salmon Fillets (salt and peppered)
3 cups of dry whole-wheat pasta or multi-grain
2-3 cups of cup up Broccoli
1 tbsp of butter
1/2 cup low-sodium Vegie broth
1 lemon juiced and zested
2 tbsp of corn starch mixed with 1/4 cup of the Vegie Broth
2 garlic cloves, minced
Broil or Grill Salmon for about 8 minutes or until done.Cook Pasta according to package directions. When pasta is almost done add broccoli and cook another 2-3 minutes.Whisk together melted butter, broth, lemon zest and juice, and garlic in a saucepan. When slightly boiling add the cornstarch mixture. Cook until thick. Toss the sauce with the drained pasta and broccoli. Serve pasta and add Salmon to the side or on top. I also like to add some Parmesan Cheese on top of all.
Tuesday, March 10, 2009
Greek spaghetti with chicken
We just tried this one tonight and it was really yummy! I adapted it from a similar recipe that I found online. The original had some harder to find ingredients and didn't list amounts for everything...here is my version:
2 Tbsp olive oil
1 diced onion
2 garlic cloves diced
2 cans of diced tomatoes with liquid
1 1/2 cups cubed, skinless, boneless chicken (not cooked-I just used 8 tenders because that's what I had in the freezer)
1/2 can Black and/or green olives, pitted and halved (I tried it with black for the kids' sake)
artichoke hearts (optional-I used about a 1/2 cup and chopped them to bite-size pieces)
1 tbs fresh thyme (or 1 tsp dried)
salt and pepper
5 oz of feta cheese (other options would be cream cheese or goat cheese. I happened to have cream cheese in the fridge so I used that. It was yummy, but I think the feta would be even better!)
1 lb pasta (it was great with spaghetti noodles)
*Brown chicken in olive oil with onion and garlic. Add other ingredients except cheese and pasta and simmer until liquid is reduced by about half and tomatoes are falling apart. You will want start the water for your pasta now (make sure to salt the water well). When sauce is reduced and tomatoes are falling apart, add cheese and cook until cheese is melted and sauce is smooth. Remove from heat. Once your noodles are done and drained combine them with the sauce and enjoy!
*Sprinkle the top with toasted pine nuts and you can use it for company with a nice simple arugula salad!
Thursday, March 5, 2009
Sweet Georgia Brown
Here is another Peach recipe. I think it is probably a lot like peaches and cream. It's delicious!
6 ripe peaches
1/2 C. butter
1/2 C. brown sugar
Cut each peach into slices. In a saute pan heat butter until bubbling, but do not burn. Lower heat. Stir in brown sugar. Add peaches and saute until peaches become soft. Serve over Kashmir cream, ice cream, or cake.
Kashmir Cream
2 C. whipping cream
pinch of salt
1 C. sugar
1/2 C. warm water
2 envelopes unflavored gelatin
2 C. sour cream
1/4 tsp. vanilla
Heat cream, but do not boil. Add sugar and a pinch of salt. Soften gelatin in water and stir to mix thoroughly. Remove from heat and fold in sour cream and vanilla. Pour into bowl and refrigerate to chill. Serve with fresh fruit.
6 ripe peaches
1/2 C. butter
1/2 C. brown sugar
Cut each peach into slices. In a saute pan heat butter until bubbling, but do not burn. Lower heat. Stir in brown sugar. Add peaches and saute until peaches become soft. Serve over Kashmir cream, ice cream, or cake.
Kashmir Cream
2 C. whipping cream
pinch of salt
1 C. sugar
1/2 C. warm water
2 envelopes unflavored gelatin
2 C. sour cream
1/4 tsp. vanilla
Heat cream, but do not boil. Add sugar and a pinch of salt. Soften gelatin in water and stir to mix thoroughly. Remove from heat and fold in sour cream and vanilla. Pour into bowl and refrigerate to chill. Serve with fresh fruit.
Peach Cake
This post is for Laura...I know it's not really peaches and cream (didn't know there was actual recipe for peaches and cream.....) anyway, this cake is so good.
Small package vanilla instant pudding
1 cup cold water
Can of sweetened condensed milk
1 tsp of vanilla or almond extract (my mom always uses just the vanilla extract)
Mix above ingredients and refrigerate for 5 min
Whip 1 pint of cream, fold into pudding mixture
Slice and peel 4-5 medium peaches
Slice a loaf of angel food cake (I know these are available at Albertson’s).
Layer in 9X13 pan angel food cake, half of pudding mix, half of sliced peaches, repeat layers. Refrigerate
Small package vanilla instant pudding
1 cup cold water
Can of sweetened condensed milk
1 tsp of vanilla or almond extract (my mom always uses just the vanilla extract)
Mix above ingredients and refrigerate for 5 min
Whip 1 pint of cream, fold into pudding mixture
Slice and peel 4-5 medium peaches
Slice a loaf of angel food cake (I know these are available at Albertson’s).
Layer in 9X13 pan angel food cake, half of pudding mix, half of sliced peaches, repeat layers. Refrigerate
Wednesday, March 4, 2009
Recipe wanted
Has anyone ever made Peaches and Cream?? My brother has a special request for it (for his birthday on Friday) and I have never made it. If anyone has a great recipe OR a great place to find a recipe...PLEASE let me know!
Sunday, March 1, 2009
Dangerous Chocolate Cake
1 coffee mug4 Tbsp. cake flour
4 Tbsp. sugar
2 Tbsp. cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
Small splash of vanilla
3 Tbsp. chocolate chips, optional
Add dry ingredients to mug, mix well with a fork.
Add egg, mix thoroughly.
Pour in milk and oil and vanilla, mix well.
Add chips, if using.
Put mug in microwave, and cook for three minutes on 1000 watts.
Cake will rise over top of mug--do not be alarmed!
Allow to cool a little; tip onto a plate if desired.
Eat!
This can serve two if you want to feel slightly more virtuous. I'm not usually that saintly and go further to top it off with fudge sauce, vanilla ice cream or both. It's just a basic chocolate cake, but its small and fast which makes it so delightfully or dangerously accessible when you just might be in need of a moment. I've used it as a not-quite-so-sensible snack for the kids or quick FHE treat sometimes and is fun for them to help make. But it also works quite well as a nighttime de-stressor after all the monkeys are in bed. :)
Saturday, February 21, 2009
Sauteed Pasta Bar
I got this recipe from my mom, and it has become a regular at our house. I love that it is so versatile and so easy. Just a simple extra step changes this meal from boring, home cooked pasta noodles and sauce to something worthy of the Olive Garden. (Maybe this is an obvious step to everyone else, but it's new to me!)
Side Dishes: This is yummy with a fresh green salad and a piece of Tuscan Flat Bread (recipe below).
Tuscan Flat Bread
I like this recipe because not only is it delicious, but it's pretty fast for a homemade bread.
Ingredients:
Anyway, it's so delicious! It's also great because it can feed our small family of three or a huge crowd with very little extra effort. Also, if you have any picky eaters, this meal makes it so everyone can have exactly what they want (or DON'T want), and so everyone is happy.
Ingredients:
- pasta noodles of your choice (my favorite is penne)
- garlic, minced
- pesto
- pasta sauce of your choice
- olive oil
- any meat you want: Our favorite is Italian sausage rolled into one inch balls and cooked. You could also do chicken or hamburger... And of course, meat is optional.
- any vegetables you want: mushrooms, tomatoes, green peppers, olives, etc.
- Parmesan cheese (optional)
Here is a picture of my pasta before I put my sauce on the top, but after it had been sauteed.
Side Dishes: This is yummy with a fresh green salad and a piece of Tuscan Flat Bread (recipe below).
Tuscan Flat Bread
I like this recipe because not only is it delicious, but it's pretty fast for a homemade bread.
Ingredients:
- 1 T. yeast
- 1 T. sugar
- 2 c. warm water
- 4 c. flour
- 2 tsp. salt
- 2 tsp. crushed rosemary
- 1/2 c. melted butter
- parmesan cheese (optional)
Wednesday, February 18, 2009
Chocolate Passion Bowl
3 c. cold milk
2 (4 oz. size) pkg Jello chocolate instant pudding
1 tub (8 oz) cool whip French Vanilla (can use any cool whip you want)
1 brownie mix, baked (I like the chocolate chunk because the chocolate chunks get cold and are delicious)
1 pt raspberries
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 c. of the whipped topping.
Place half of the brownie cubes in 2 quart serving bowl; top with half of the pudding mixture, half of the raspberries and half of the remaining whipped topping. Repeat all layers. Garnish with a few raspberries, if desired.
Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in fridge.
(If you've always wanted a trifle bowl than this is a good excuse. You can get one at Walmart for $8.00)
Thursday, February 12, 2009
Exquisite Chicken Enchiladas
One of my favorite meals...
- package of flour tortillas
- 2-3 chicken breasts
- 2 cans cream of chicken soup
- 1 to 1 1/2 c. sour cream
- grated cheese
- 1 - 1 1/2 c. salsa
Cook chicken until well cooked and shred-able. (Sorry, I know that's not a word!) Shred the chicken. Mix the soup, sour cream and salsa in a bowl. Set aside 1 cup of this mixture for the top. Stir shredded chicken into remaining mixture. In each tortilla place some of the chicken mixture and some grated cheese. Roll up each tortilla. Top with the extra sauce, spread evenly. Sprinkle grated cheese on top. Makes 8 - 12 enchiladas - about one 13 x 9 pan. Bake at 350 degrees for 30 - 45 minutes.
Monday, January 26, 2009
snacks?
We're kind of in a rut at our house when it comes to snacks...what do you like to have or give your kids for a snack? A couple of our favorites are fruit and cheese or a slice of homemade wheat bread with 1/3 less fat cream cheese (Neufchatel) spread on it. What are your favorites?
Thursday, January 8, 2009
Microwave Minestrone
This is another Martha Stewart recipe that we tried tonight. I love that you can cook it in the microwave in 10 minutes, it's full of veggies and really yummy with some good French bread!
Serves 4 ( it was enough for our family of 5 because the kids had smaller servings)
2 teaspoons olive oil
2 carrots, halved lengthwise and thinly sliced crosswise
1 red bell pepper (ribs and seeds removed), cut into 1/2-inch pieces
8 ounces green beans, stem ends trimmed, cut into 2-inch lengths
3 garlic cloves, thinly sliced
1/3 cup couscous
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
1 can (15.5 ounces) navy beans, drained and rinsed
coarse salt
flat-leaf parsley leaves(optional)
shaved Parmesan cheese, for garnish (optional) *we shredded our cheese and we liked it with a good 2 tbs of it at least!*
Directions
In a 3-quart microwave-safe dish, place oil, carrots, bell pepper, green beans, and garlic; stir to coat. Cover and microwave on high for 5 minutes.
Add couscous, broth, tomato paste, navy beans, 1 cup water, and 1/2 teaspoon coarse salt. Cover; microwave on high until vegetables and couscous are tender, 5 minutes. If desired, stir in parsley, and garnish with cheese.
Serves 4 ( it was enough for our family of 5 because the kids had smaller servings)
2 teaspoons olive oil
2 carrots, halved lengthwise and thinly sliced crosswise
1 red bell pepper (ribs and seeds removed), cut into 1/2-inch pieces
8 ounces green beans, stem ends trimmed, cut into 2-inch lengths
3 garlic cloves, thinly sliced
1/3 cup couscous
1 can (14.5 ounces) reduced-sodium chicken broth
2 tablespoons tomato paste
1 can (15.5 ounces) navy beans, drained and rinsed
coarse salt
flat-leaf parsley leaves(optional)
shaved Parmesan cheese, for garnish (optional) *we shredded our cheese and we liked it with a good 2 tbs of it at least!*
Directions
In a 3-quart microwave-safe dish, place oil, carrots, bell pepper, green beans, and garlic; stir to coat. Cover and microwave on high for 5 minutes.
Add couscous, broth, tomato paste, navy beans, 1 cup water, and 1/2 teaspoon coarse salt. Cover; microwave on high until vegetables and couscous are tender, 5 minutes. If desired, stir in parsley, and garnish with cheese.
Tuesday, January 6, 2009
Berry Almond Crumble Oatmeal
I've been feeling bad that I have not posted anything lately. To be honest, I haven't really cooked much (that first trimester will get you every time!). But, today the only thing I wanted was some oatmeal. Here is one of my favorite recipes (from quakeroats.com)
Ingredients
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup sliced almonds
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
3 cups fat-free milk or lowfat soy drink
1-1/2 teaspoons ground cinnamon
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup frozen (do not thaw) or canned (drained) blueberries
Preparation
For topping, combine oats and almonds in medium skillet. Cook over medium-low heat 4 to 6 minutes, stirring occasionally, until both are lightly browned. Cool completely. In small bowl, combine brown sugar and cinnamon. Add oat mixture; mix well.
For oatmeal, bring milk and cinnamon to a boil in medium saucepan; stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, stirring occasionally. Gently stir in blueberries. Continue cooking, until blueberries are heated through and most of liquid is absorbed, about 1 minute.
Spoon oatmeal into five cereal bowls. Sprinkle topping over oatmeal.
*I have also made the topping in smaller quantities for when I am just making a bowl of oatmeal in the microwave. I love the crunchy-sweet topping and it's great because it adds some protein!
Ingredients
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup sliced almonds
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
3 cups fat-free milk or lowfat soy drink
1-1/2 teaspoons ground cinnamon
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup frozen (do not thaw) or canned (drained) blueberries
Preparation
For topping, combine oats and almonds in medium skillet. Cook over medium-low heat 4 to 6 minutes, stirring occasionally, until both are lightly browned. Cool completely. In small bowl, combine brown sugar and cinnamon. Add oat mixture; mix well.
For oatmeal, bring milk and cinnamon to a boil in medium saucepan; stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, stirring occasionally. Gently stir in blueberries. Continue cooking, until blueberries are heated through and most of liquid is absorbed, about 1 minute.
Spoon oatmeal into five cereal bowls. Sprinkle topping over oatmeal.
*I have also made the topping in smaller quantities for when I am just making a bowl of oatmeal in the microwave. I love the crunchy-sweet topping and it's great because it adds some protein!
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