Tuesday, November 17, 2009
MARCI'S CHICKEN TORTILLA SOUP
1 T. olive oil
1 (12.5 oz.) can chicken (do NOT drain)
1/2 c. finely diced onion
2 garlic cloves
1 t. ground cumin
1/4 t. salt
1/2 t. chili powder
1/4 t. ground pepper
(I use "heaping" teaspoons when measuring the spices)
1 (14 ½ oz.) can chicken broth
1 (15 ¼ oz.) can corn kernels (do NOT drain)
1 (15 oz.) can black beans (rinse and drain)
1 (14 ½ oz.) can Mexican-style stewed tomatoes (cut up)
tortilla strips (see below)
-Preheat oven to 425 degrees.
-Heat oil in pan over medium heat and sautee onion and garlic.
-Add can of chicken and spices (cumin, chili powder, salt and pepper).
-Cook 4-5 minutes, stirring frequently.
-Stir in broth, undrained corn, black beans and tomatoes.
(I like a little extra broth in my finished soup so I add some extra water, maybe 1/4-1/3 cup)
-Increase heat to high and bring to a boil.
-Reduce heat, cover and simmer 15 min.
While the soup simmers you can prepare the tortilla strips (or if you are pressed for time, just crush tortilla chips):
Using kitchen scissors (there is probably an actual name for them) cut tortillas into thin strips (I cut 3 at a time). Spread evenly in a lightly greased 9x13 dish.
Bake them in oven approx 4 minutes then stir them around and bake 3 more.
I often put them under the broiler for a couple minutes at the end to make them golden brown. Let them cool and harden, then serve on top of the soup with your other favorite toppings.
*tortilla strip photos from On My Menu
Friday, October 9, 2009
1 lb. sausage
1 large or 2 small apples, chopped (no need to peel)
1 yellow onion, chopped
1/2 cup chopped carrot
3 cups already cooked long grain rice
1/2 cup raisins
1 tbl. parsley
1 tbl. brown sugar
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp black pepper
1/3 cup chicken broth or water (I used water)
Use a 4 quart crock pot. If using uncooked sausage, brown and drain before putting it into the crock pot. Put all the ingredients in the crock pot, stir well. Cover and cook on low 5-7 hours or on high 3-4.
We thought it would be good with potatoes added to it.
Tuesday, September 22, 2009
1 (12 0z) barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tbs Worcestershire sauce
Place chicken in slow cooker. In a bowl, mix barbeque sauce, salad dressing, brown sugar, and Worcestershire sauce. Pour over chicken. Cover and cook on high 3-4 hours or on low for 6-8 hours.
We added a bit of corn starch to the sauce after it was cooked. It was a bit running for our taste. The sauce is really good on baked potatoes also.
Monday, September 14, 2009
Photo and recipe originally from The Sisters Cafe
I usually have another layered bean casserole I make, but I liked this one a lot more.
8 (6 inch) corn tortillas
2. Heat a large skillet over medium heat, and spray with vegetable cooking spray.
3. Sauté chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl.
4. Stir in the cilantro, black beans, and green chili peppers.
7. Layer the remaining chicken mixture over the tortillas.
Friday, September 11, 2009
Sunday, September 6, 2009
Tuesday, June 9, 2009
1) Preheat the oven to 400-425 (lower for green veggies, higher for starchy ones)
2)Chop up your veggies or trim the ends off the asparagus stalks
3) Drizzle with olive oil
4) Sprinkle with salt, pepper, and minced fresh garlic (1-4 cloves, depending on the volume of veggies you're working with)
5) Toss it all together till it's well coated
6) Place in oven for 10-20 minutes until veggies are browned and a little crispy, turning once or twice while cooking
Last night I made broiled steaks (see previous recipe) and just put the asparagus on the broiler pan with the steak. Even at the higher heat, they did just fine. Experiment with all your veggies! Make thin slices of sweet potato for home-made fries. Try sprinkling with some parmesan cheese or lemon rind/juice after cooking.
Monday, May 25, 2009
(adapted from The Martha Stewart Living Cookbook, 2000)
Makes about 1 quart
2 cups shelled hazelnuts (8 ounces)
3 cups milk
5 large egg yolks
2/3 cup sugar
1 cup heavy cream
1 T. hazelnut liqueur, optional
Preheat oven to 350° F. Toast nuts in a single even layer on baking sheet until the skins are split, about 8-10 minutes. [don’t wait until you can smell them a lot, they’ll be burned about 3 seconds later.] Rub the warm nuts with a clean kitchen towel to remove the brown skins. [this is fairly laborious but you’ll remember how worth it all the work was when you take your first bite.] Return to pan; toast until fragrant and golden brown, about one minute more. Let cool completely, grind coarsely [in food processor] or chop finely [with a knife].
In a medium sauce pan, heat milk and chopped nuts. Bring to a gentle boil, cover, and remove from heat. Let steep at room temperature for 2 hours. Pass through a cheesecloth-lined strainer, pressing hard on solids and reserve milk. Discard solids [or if you can’t bear to, they can be used for a few ingenious things—call me, I’ll fill you in].
Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, about five minutes. Meanwhile, return milk to a simmer.
Prepare an ice-water bath. Whisking constantly, add half the milk to the egg yolk mixture to temper it. Stir egg mixture into milk in sauce pan and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon. [this can be a tricky thing to do—lots of good cookbooks will describe better what kinds of tests you can do to determine the doneness of a custard if the spoon test is not clear to you].
Remove from heat and immediately stir in cream and hazelnut liqueur, if using [I have tried the hazelnut syrup made for using in lattes—it’s pretty good but not strictly necessary]. Pass mixture through a fine sieve [to remove any possible scrambled egg bits] into a medium bowl set over the ice bath to chill. Freeze in an ice-cream maker according to manufacturer’s instructions [or follow David’s great instructions for liquid nitrogen ice cream]. Freeze in a plastic container up to one week [if it lasts that long].
Pistachio variation: cover and bring a sauce pan of water to boil. Add pistachios and cook 30 seconds. Remove from heat and drain. When cool enough to handle, remove outer skins and discard. Toast in 350° F oven until aromatic, about 5 minutes.
Thursday, May 21, 2009
1 small, ripe avocado, peeled and pitted
1 Tbsp plus 1 tsp fresh lime juice
1/2 lb large shrimp (about 12) peeled and deveined
1 Tbsp olive oil
1/4 tsp salt
1/2 small ripe mango, peeled, pitted, and cut into 1/4" dice [We use a whole small mango]
2 scallions (white and light green parts), finely chopped
1 1/2 Tbsp finely chopped fresh cilantro
1/2 tsp red pepper flakes
2 All-Purpose flatbreads (page 22 of his book) or 8-inch flour tortillas [We use 6 inch tortillas and with those this recipe makes 4-5 quesadillas]
2 oz Monterey Jack cheese, grated (about 3/4 C)
- Heat a panini or sandwich press according to instructions [We only have a small George Foreman grill and that works fine for these or other paninis]
- Place avocado in a small bowl and sprinkle with 1 tsp lime juice. Set aside.
- Place shrimp in a bowl and add olive oil and salt. Toss to coat. Arrange them on the press and cook until pink and just cooked through (2-3 min)
- Carefully remove them and set aside. When cool enough to handle, cut into 1-inch pieces
- Place mango, scallions, cilantro, pepper flakes, and remaining 1 Tbsp lime juice into a bowl and toss to combine.
- Arrange the avocado in one half of each flatbread. Arrange the shrimp on top of the avocado. Spoon the mango salsa on top of the shrimp. Sprinkle with grated cheese. Fold the flatbreads over.
- Put the sandwiches on the press, pull the top down and cook until browned and crisp, 3 to 6 min. Remove from press and serve immediately.
I found this recipe at my friend Marci's dinner blog: On My Menu. She got it from Kill.The.Gluten blog and tweaked it. I like her additions (in italics) and have added my own (*starred*). The ease and deliciousness of this dinner have made it a regular at our house. The photo is from Marci who takes excellent pictures of all her dinners.
1 box Original Pad Thai
2 boneless skinless chicken breasts, sliced thin---season with 1/2 t. each pepper, garlic salt, onion salt and 1 t. curry---*We have used either 1 lb shrimp or a mixture of shrimp and chicken. The shrimp makes it oh so rich.*
3 Tbsp oil, divided---I use 1/2 sesame oil, 1/2 canola or veggie oil---*I used peanut oil*
1 egg, scrambled (we like 2)
2 green onions, sliced
2 Tbsp cilantro, chopped
1 lime...optional (I forgot tonight and it still tasted great)
2 Tbsp peanuts, coarsely chopped
1/2 c. shredded carrots
- Boil 4 cups water. Add the noodles and remove from heat. Let the noodles soak for about 5-8 minutes, then drain and run under cold water.
- In a large skillet, heat 1 Tbsp oil. Add egg(s) and cook until done. Remove the egg, chop, and set aside.
- Add the other 2 Tbsp oil and heat. Add the chicken (and carrots) to the skillet, cooking until just done, about 3-5 minutes. *If you're using shrimp, stir fry it 2-3 min on each side until it's done, then remove until the end. If you over cook them, they'll be rubbery*
-Add the noodles and the sauce packet. Stir fry for a few minutes, or until the noodles are done, adding water if necessary to keep them from sticking to the skillet.
- Add the egg, green onions, cilantro, and squeeze the juice from the lime over the top. Stir for 1 minute and remove from heat.
- Garnish with peanuts. (and some soy sauce if desired)
I like to make these as a snack for that late afternoon slump when I'm tempted to eat chocolate or ice cream but should really have some protein.
1 C peanut butter
1 C honey
1 C protein powder (I use soy)
Add 4 C of other stuff like:
(My favorite sweet/tart mix is at least 3/4 C oats, chocolate chips, craisins, flax seed, sunflower seeds, and chopped almonds)
Stir until combined. Add more honey if you need things to stick together better. You can then roll this out and cut it into bars and wrap it in saran wrap. Or, roll it into balls and place in cupcake liners. Keep them in the fridge if you want them to last longer than a couple days.
Sunday, April 26, 2009
12 oz fresh or frozen peeled and deveined shrimp
6 oz dried fettuccine or linguine (this was far too little for the amount of sauce produced, we thought, so we'd double it to 12 oz. next time)
1 red or green sweet pepper, cut into 3/4 in. squares
1 T cooking oil
1/2 tsp finely shredded orange peel
2/3 c. orange juice
1 T cornstarch
1 tsp chicken bouillon granules
1/2 tsp toasted sesame oil (we just used olive oil)
1/4 tsp salt
1/8 tsp ground red pepper (all we had were red pepper flakes)
6 oz. frozen pea pods, thawed
2 oranges, peeled and sectioned
1. Thaw shrimp and peapods. Cook fettuccine for 8 to 10 min. or till tender but still firm. Drain well; keep warm.
2. Meanwhile, in a large skillet cook sweet pepper in hot oil for 1 to 2 minutes or till crisp-tener. Remove from skillet. Add shrimp to skillet; cook and stir about 2 minutes or till shrimp turn pink. Remove shrimp.
3. Combine orange peel, orange juice, cornstarch, bouillon, sesame oil, salt, and ground red pepper; add to skillet. Cook and stir till thickened and bubbly. Retrun shrimp and sweet pepper to skillet; stir to coat. Gently stir in pea pods and orange sections; heat through. Serve shrimp mixture over fettuccine.
Says Doug: "This is a good food for summer, where you want cold foods. You cut the scrambled eggs and cucumbers into very thin strips and eat them with chilled noodles. Delicious!"
1 tbsp. sesame seed oil
1 lb. shrimp, shelled & deveined
1 tsp. oil
1 egg, beaten
1 Japanese cucumber, thinly sliced
Oriental Dressing (see below)
Cook noodles in boiling water 3 minutes, or until tender, stirring occasionally; drain. Place noodles in a large bowl and toss lightly with sesame oil; cover and refrigerate. Cook shrimp in boiling water for 2 minutes. Place in ice water, then pat dry and refrigerate.
In a small skillet heat oil, pour in egg and make a thin sheet of scrambled egg. Cut into strips. Arrange noodles, shrimp, egg and cucumber on serving platter. Accompany with Oriental Dressing.
1/4 c. rice vinegar
2 tbsp. shoyu
4 tsp. sesame oil
1 tsp. sugar
1/2 tsp. dry mustard
1 1/2 tsp. minced ginger
1/2 tsp. minced garlic
Combine all ingredients; mix well. Makes 1/2 cup.
Sunday, April 19, 2009
Sunday, March 29, 2009
1/4 cup diced red onions
2 teaspoons chopped pickled jalapeno slices
1 teaspoon sugar
1 teaspoon cider or wine vinegar
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
4 teaspoons chopped red onion
6-8 jalapeno slices
1 tablespoon sour cream
Pour the canned beans along with the liquid into a medium saucepan. Add the remaining soup ingredients and mix. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour, adding water if necessary or until it's as thick as you like.
This makes enough for 2 generous servings, but we made a rice dish to go with it and it fed us for two days. It's also easy to double.
The soup itself isn't too spicy. So if you don't like things too hot, then don't garnish with jalapenos. The sour cream will calm down anything that's too hot for your liking. The recipe suggests adding fresh cilantro while simmering and/or as a garnish. You could also garnish with shredded cheese.
Sunday, January 11, 2009
|Bread||Double||Dinner Rolls||Cinnamon Rolls|
|2 Cups lukewarm Water||4||"||"|
|1/2 Cup Sugar||1||"||3/4|
|2 TB Yeast||2||"||3 Tb when doubled|
|1/4 Cup Oil||1/2||1/2||"|
|2 t Salt||4||"||"|
|3 Cups Flour||6||"||"|
Add 4 more cups flour while kneading
Mix together 2 C water, 1/2 C sugar, 2 Tb Yeast, 3 C flour to make sponge.
Let it raise.
Next add butter, then eggs.
Add 2 C flour
Put 1 C flour on counter
Dump dough on flour
Put 1 C flour on wet dough
Pepperoni Rolls use Mozzerella Cheese and Pepperoni
Cinnamon Rolls use Butter, Cinnamon and Sugar
This doesn't have any info about how long to raise, how hot to bake and how long. Maybe Mom can put that in the comments.
Thursday, January 8, 2009
Prep time: 15 min
Cook time: 45 min
2.5 cups of cooked, shredded chicken. Canned works fine, but microwaving the chicken and putting it in the blender on a low speed a chunk at a time works great.
1 can of condensed cream of chicken soup
1 cup of chicken broth
2 bags of frozen vegetables, 1 lb each (peas, carrots, corn, and green beans), thawed
Seasonings to taste (salt, pepper, whatever)
4 cups baking mix
1.5 cups milk
.5 cup shortening
Seasonings (it's fun to try different spice blends in different quadrants of the crust)
Put the filling straight into an ungreased 9x13 pan or casserole dish. Cut the crust ingredients together until lumpy and moist, then pour on top of the filling, doing as little actual spreading as possible, since messing with it could make what should be a thick, airy crust come out flat and hard.
Bake at 375F for 45 minutes.