Slow-roasted Tomato, Cucumber, and Hummus Sandwich

Recipe and Image From: http://www.ahintofhoney.com/2011/07/slow-roasted-tomato-cucumber-and-hummus.html

Slow-roasted Tomato, Cucumber, and Hummus Sandwich

INGREDIENTS
whole wheat or multi-grain bread, toasted
hummus

carrot, grated

red onion, thinly sliced

sprouts

slow-roasted tomatoes (recipe below) or tomato, thinly sliced and seasoned with salt and freshly ground black pepper
cucumber, thinly sliced

DIRECTIONS
1. Spread hummus over two slices of bread. On one slice layer grated carrots, red onion, sprouts, tomatoes, and cucumber. Top with the second slice of bread and serve.

Slow-roasted Tomatoes

INGREDIENTS
cherry, grape, or small Roma tomatoes, halved
whole cloves of garlic, unpeeled
extra virgin olive oil
salt and freshly ground black pepper
fresh herbs (optional)

DIRECTIONS
1. Preheat oven to 225 F. Arrange tomato halves on a baking sheet lined with parchment paper. Drizzle with just enough olive oil to make the tomatoes glisten. Sprinkle lightly with salt and freshly ground black pepper and herbs, if using.

2. Bake in preheated oven for about 3 hours (depending on the size of the tomatoes), until the tomatoes are shriveled and almost dry (with a little juice still left inside). Use right away or cool and store in the refrigerator covered in a little olive oil.

(Sow-roasted tomatoes adapted from Smitten Kitchen)

Roasted Pork Loin with Pearl Onions

from Martha Stewart

Serves 4

• 1 boneless center-cut pork loin roast, (2 pounds)
• Coarse salt and ground pepper
• 3 teaspoons Dijon mustard
• 1 1/2 tablespoons plain breadcrumbs
• 1 pound frozen pearl onions, thawed
• 1 tablespoon olive oil

Directions

1. 1 Preheat oven to 450 degrees. Rub pork with salt, pepper, and 2 teaspoons mustard. On a plate, season breadcrumbs with salt and pepper. Coat top and sides of roast with breadcrumbs, leaving ends uncoated.
2. 2 In a 9-by-13-inch roasting pan, toss onions with the oil; season with salt and pepper. Place pork in center of pan; roast 15 minutes. Turn onions; cook 10 minutes. Add 1/4 cup water; stir onions to coat.Continue cooking until onions are caramelized, pork juices run clear, and an instant-read thermometer inserted into thickest part of meat registers 140 degrees. 10 to 15 minutes more. Remove pork and onions from pan; let meat rest 20 minutes before slicing.
3. 3 While meat is resting, add 1/2 cup water and remaining teaspoon mustard to pan. Cook over medium heat, scraping up browned bits. Stir until sauce is fully blended, 3 to 5 minutes; serve with pork and onions.

Read more at Marthastewart.com: Roasted Pork Loin With Pearl Onions - Martha Stewart Recipes

Seafood Paella

http://www.parents.com/recipe/rice/seafood-paella/

One of the best things we've eaten in weeks. Easy to prepare and different from our usual fare.

I would recommend this in the slow cooker. It was really flavorful that way and I don't think it would be as flavorful with a shorter cooking time.

Also, note that it is 5 TOTAL hours of cooking time, not 4.


Nutrition Facts

Servings Per Recipe 6 servings

Nonstick cooking spray
3/4 cup chopped assorted colored sweet peppers (I used about twice this much)
1/2 cup chopped onion
(I also added some diced carrots)
2 cloves garlic, minced
2-1/2 cups chicken broth
1 cup uncooked regular brown rice
1/2 tsp. dried thyme, crushed
1/4 tsp. crushed red pepper
1/4 tsp. ground turmeric
12 oz. fresh or frozen shrimp in shells, thawed, peeled, deveined, and halved lengthwise
12 oz. tilapia fillets, cut into 3/4-inch pieces
1 cup frozen peas
Directions

1. Coat a 3-1/2- to 4-quart slow cooker with cooking spray; add peppers, onion, and garlic and set aside. In a large microwave-safe bowl combine the broth, rice, thyme, crushed red pepper, and turmeric. Microwave on 100% power (high) for 4 minutes or until just boiling. Pour over vegetables in cooker.

2. Cover; cook on low-heat setting for 4 hours. Stir in shrimp, tilapia, and peas. Cover; cook 45 minutes more, stirring once. Remove cooker from liner; let stand, covered, for 10 minutes (fish should flake, shrimp should be opaque, and rice should be tender). Makes 6 servings.

Stovetop Method: In a large skillet heat 1 tablespoon olive oil over medium heat. Add sweet peppers, onion, and garlic. Cook and stir for 4 minutes or until tender. Stir in crushed red pepper, turmeric and rice. Cook and stir for 1 minute. Add chicken broth and thyme; bring to boiling; reduce heat. Cover and cook for 30 minutes. Add shrimp, tilapia, and peas. Cover and cook for 10 minutes more or until rice is tender, shrimp are opaque, and fish flakes. Remove from heat and let stand 10 minutes.

mango salsa

My own mango salsa recipe. I can't get enough of this stuff. Mix it all together. Eat it with chips or use it on fish tacos or quesadillas.

1 large mango, diced
1 or 2 green onions, diced
some cilantro, diced
juice of 1 lime
1/4 to 1/2 red onion, finely diced
1/4 tsp crushed red pepper
salt to taste

Southwest Pasta Salad

Sam's mom gave me this recipe and I love it. It's really easy to make and is great for potlucks. But be aware, the whole recipe makes a ton of salad. If I'm just feeding our family, I half the recipe and we still have leftovers. Anna likes it warmed.

I put *asterisks* around ingredients I usually leave out and {brackets} around ingredients I like to add

SOUTHWEST PASTA SALAD

Cook 1 pound tricolor pasta until al dente; do not overcook

In a large bowl, combine the pasta with

½ cup finely chopped red onions

*½ green pepper, finely chopped*

1 cup frozen or canned corn(I just use a whole can of corn)

¼ cup chopped fresh cilantro

1 small can chopped green chili peppers (sometimes I leave these out and it's still good)

1 15 oz. can kidney beans, or black beans rinsed and drained (I still use the whole can, even when I half the recipe)

4 ounces cubed or shredded cheese (cheddar, taco mix, or colby jack works well)

{half to a whole avocado}

{one or two tomatoes, or some salsa}

{one or two whole green onions}

{chopped black olives}

{some chicken that I stir fried in garlic powder, chili powder, and oregano)

Whisk together these sauce ingredients in small bowl and then pour over those in the large bowl

3 Tbsp olive oil

3 Tbsp chicken or vegetable broth

5 Tbsp white-wine vinegar

3 Tbsp tomato sauce (or spaghetti sauce)

2 cloves minced garlic

1 Tbsp chili powder

1 tsp salt

1 tsp dried oregano

Chicken and Egg Fried Rice

Rachel's mom made this while we were there for Thanksgiving. It tasted good and looked really easy to make, so we got the recipe from her. Enjoy!


Nicean's Favorite Fried Rice
Submitted by Holly Hanson

1 to 2 chicken breasts or 10 chicken tenders, cut into small pieces
8 baby carrots, finely sliced
1/2 white onion, chopped
3/4 cup frozen peas
3 cups cooked brown rice (use your favorite method to prepare this)
3 eggs, scrambled & chopped
1 to 2 garlic cloves, crushed or 1 teaspoon of garlic powder
1/2 stick butter, melted

Marinate chicken in soy sauce or if you don't have much time, mix chicken with soy sauce just before cooking. In a large fry pan, cook chicken in small amount of olive oil. Add carots and onion and saute until clear. Add frozen peas and cook until soft.
Add cooked brown rice to the fry pan mixture. Scramble 3 eggs, chop, and add to mixture.
Stir garlic into melted butter and add to the mixture.
Mix together well. Add soy sauce to taste.

Dinner in a Pumpkin

1 large pumpkin
1/2 lb fusilli (spiral) pasta -- I used the dyed kind for a more festive, fall look
1 yellow onion
1 zucchini
1/2 lb ground beef
1 can Italian seasoned diced tomatoes
mozzarella
cheddar
parmesan
basil
oregano
black pepper
crushed red pepper
garlic powder

1. Preheat oven to 350. Cut the top out of the pumpkin and remove the guts. You can carve something into the skin of the pumpkin or draw a face on it with permanent marker.

2. Put top back on pumpkin, cover with foil. Put pumpkin on cookie sheet and bake for 45 min to 1 hr.

3. Cook the pasta for 1-2 minutes less than the package directions call for. It should be underdone.

4. Saute ground beef, onion, and zucchini in a frying pan. Season to taste with spices. Vegetables should also be undercooked.

5. Mix pasta, drained tomatoes, and beef mix in a large bowl.

6. Grate LOTS of cheese into it. Dump the whole mix in the pumpkin.

7. Bake for another 30-60 min, until dinner inside is hot, and pumpkin is tender.

Enjoy!

Make sure you buy a pumpkin meant for eating. When I made this, the pumpkin I bought was all stringy inside and tasted disgusting.

Chicken Paprikas and Quick Potato Dumplings

[This recipe is taken from June Meyer's website: http://homepage.interaccess.com/~june4/hunchicpaprikas.html and the picture is from some flikr account.]

June Meyer's Authentic Hungarian Chicken Paprikas
(Csirkepaprikas)

Every country household had a yard full of chickens. Chicken dishes that could be slow cooked on the stove for supper were plentiful and cheap to make. Paprikas was a weekly dish for supper. A pot of potato dumplings, and perhaps a platter of pickled hungarian peppers and a loaf of crusty home baked bread was all that was need for ones well being. Every meal was eaten with gusto.

Regards, June Meyer.

* 2 onions chopped
* 4 Tbsp. shortening, corn oil or lard
* 3 Tbsp. Hungarian paprika
* 1/8 Tsp. black pepper or whole pepper corns
* 2 Tsp. salt
* 4 to 5 lbs. chicken disjointed, use legs, thighs, breast and back for best flavor
* 1 1/2 cups water
* 1/2 pt. sour cream

Brown onions in shortening. Add seasonings and chicken, brown 10 minutes. Add water, cover and let simmer slowly until it is tender. It will smell wonderful!
Remove chicken, add sour cream to drippings in pan and mix well. To thicken gravy, mix into a paste 1 Tbl. soft butter with 1 Tbl.of flour and stir into drippings.
Add dumplings and arrange chicken on top. Heat through,but do not boil, and serve.

Modern Potato Dumplings
Yes, I know this is not traditional. But it is easy, fast and delicious.

* 1 cup of instant potato flakes
* 1 egg
* 1cup of flour
* 1cup of water

Mix in a small bowl.
Drop by spoonfuls into salted boiling water. cook until dumplings look done when cut in half, about 5 or 6 minutes. Drain and place into sour-cream gravy and serve. Serves 6 to 8.

June's Note: If you do not like dumplings, you can serve this with some cooked wide egg noodles.

[Steve's note: We cut the recipe in half and ended up with about four full servings. It took an hour to make, but could probably be streamlined from how we did it. Also, we served it with a frozen cauliflower/carrot/broccoli mix that added a lot of color. It was a easy recipe and very tasty, sort of like a kissing cousin to beef stroganoff.]

Nana's Turkey and Stuffing

Lay out 1 1/4 loaves of white bread on cookie sheets and let the slices dry overnight. Turn them over if you think about it.

Also the night before (to make things go faster in the morning) chop up two big onions and at least 6 stalks of celery. Saute both in about ½ cup of butter in a big pan. Add 2 cups of water and 1 heaping TBSP of chicken soup base (you can substitute chicken broth) and simmer 2-3 min. Let cool and then add 3 eggs and mix well. Pour this into a big pitcher and put in the fridge until morning.

Stack the bread 4 slices deep and slice into long ½ inch thick slices. Dump those in a bowl to be hand torn into pieces (to keep the kids busy and involved: you can also just cut them into cubes with a knife). Divide the bread between two big bowls (to give you room to stir and lift the bread). Sprinkle the bread very generously with sage, generously with thyme and dried parsley, less generously with black pepper. If the bread is so dry the spices won’t stick, you can spritz it with a bit of water.

Slowly pour about ¼ of the celery/onion/egg/broth mixture over the seasoned bread in each bowl and mix well; if the bread is still really dry, repeat. If the bread is fairly moist, pour off some of the liquid and add the rest of the onions and celery to the bread. You want the bread to be moist enough to hold together, but not soggy.

Meanwhile, wash out the thawed turkey (be sure to remove the neck and giblets!) and tip it so the inside drips dry. Start at the head end (the smaller cavity) and fill with stuffing. Slide thin slices of sacrificial apple or potato between the skin and the stuffing (so the stuffing won’t burn). Use thread (about 4 strands in a big needle) and sew the skin closed or use big poultry pins to secure the skin.

Turn the bird over and fill the bigger cavity. Place slices of apple/potato over the exposed stuffing.

Hook the legs back together (usually there is a plastic leg holder on the turkey already. If not, use thread to lash the legs together). Set the bird on a rack in the roasting pan. I then like to pull the wings up and stitch thru the tips, leaving about 4 inches of thread between the wings resting on the breast of the turkey. This keeps the wings from touching the sides of the pan and burning.

Baste the turkey if you want to and bake it. I preheat the oven to 375 then turn it down to 325 and cook it longer than recommended since it is at a lower temp. You may want to cover the breast, wings and legs with foil the last hour to keep them from overcooking.

These amounts are for a 12-14 lb turkey. Leftover stuffing gets put in a foil lined pan and is wrapped in the foil like a tin foil dinner. Bake it for only one hour, not the whole time the turkey is baked.

I find I like fresh turkey, rather than frozen. If you brine a thawed out frozen turkey, that is good and moist as well.

Curried Shrimp

Ingredients:

1-2 lbs Shrimp, the more the better. Use big ones as the little salad shrimp get lost in the sauce. Precooked and frozen are fine. Thaw them out and dry them off before cooking.

½ cup White Flour (skip the flour or use corn starch for GFCF)

2 C uncooked Rice : 4 cups of water : 1 tsp salt

1 large Onion, diced

1 large Green pepper, coarsely chopped up

2-3 cans Tomato Soup

Curry Powder (Red Hot Chili Powder is optional: add this to the tomato soup if you want the curry to be spicy)

1-2 T Sugar

4-6 T Butter

Start the rice cooking first.
Melt the butter in a large frying pan. I use one with a non-stick coating. Add onions and cook just until golden. Meanwhile, dredge the shrimp in flour and then LIGHTLY fry in the butter with the onions. Sprinkle the shrimp liberally with curry powder and lightly with sugar. Fry a bit more, turn over and sprinkle second side with the curry powder and sugar. Add the green peppers just before you add the cans of tomato soup so they are not overcooked. Add water as needed to keep the sauce saucy. Taste the sauce and add more curry and hot sauce if wanted. Cook only until the sauce is all hot and bubbling. Serve over the rice.
You can make this more of a curry by serving it with small dishes containing finely chopped fresh green pepper, raisins, coconut, chunk pineapple, etc.