Thursday, April 29, 2010
B- Hungry girl's french toast in a bup, orange juice
L- sauteed zucchini and pepper pita with mozarella, yogurt, apple
D- Salmon(SD), spinach salad, rolls (King Arthur book p. 214)
B-pina colada oatmeal, milk
d-pslow cooked pork from last week FDF 154
L-Italian style bacon ? (HG p. 80ish)
D-Turkey Bean burgers (S&D p. 11) sweet potato fries
D-Crunch-onion BBQ Chicken (HC p. 54) no-knead wheat rolls (HC p. 33) corn, jello with fruit
L-cheesy beefy supremem wrap (HG p. 78)
D-Tacos (HC p 45)
B-Bagel, cream cheese, fruit
L-vegitarian stew, corn, fruit
D-Slow cooked meat loaf (HC p. 44)
B-Toast with peanut butter, fruit, milk
L- left overs
D-Cheater Spring rolls (FDF p. 158)
No snack plan this week. I rarely seem to stick to it. I know to eat a veggie for snack.
Tuesday, April 27, 2010
- 1 1/8 + 2 teaspoons warm water. (Use 1 1/8 next time and only use 3 1/2 cups flour - no extra)
- 2 Tablespoons yeast
- 1/4 cup agave nectar (I actually shorted this a tiny bit
- 1/3 cup oil
- 1/2 teaspoon salt
- 1 egg
- 3 1/2 cup whole wheat flour (I added about 3 Tablespoons more)
- 1 Tablespoon vital wheat gluten
- 1/3 cup potato flakes
- 1 teaspoon Italian seasoning
Mix first 4 ingredients in a bowl and let rest for 15 minutes. Add remaining ingredients and stir until a nice dough forms. Roll out on lightly floured surface. Transfer to a greased cookie sheet and let rise for 10 minutes.
- 1 lb pre-cooked beef, defrosted 2 minutes in microwave.
- 1 package (10 oz.) frozen spinach, defrosted and squeezed dry (I only had 6 oz frozen and added some fresh to make up the difference. We'll see how it turns out.
- 2/3 cup mozzarella (I only had 4 cheese, but I would use mozzarella just because it is and Italian dish)
- 2 Tablespoons grated Romano/Parmesan cheese
- 1 teaspoon minced garlic (2 cloves)
- 1/2 teaspoon fennel seed
- 1 teaspoon oregano
- 1/2 teaspoon salt
- Mix all ingredients in a bowl.
- Spread mix down center of dough. On each long side, cut 1 inch strips about 3 inches in.
- Starting at one end, fold alternating strips at an angle across filling. (I never do this well. :( Pinch ends to seal. (They brushed it with egg white which would have been a great idea, but I didn't do it.
- Serve with pizza sauce.
Monday, April 26, 2010
- 1 cup orange juice
- 1/3 cup honey
- 1/4 cup soy sauce
- 1 Tablespoon corn starch
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 Tablespoon oil
- 4 green onions, chopped
- 4 medium carrots
- 3 stalks celery, sliced
- 2 cups chopped broccoli
- 1 lb pre-cooked chicken (defrosted 2 minutes in microwave)
- 1/2 cup cashews (original recipe had more)
- 3 cups brown rice (I actually made this much to have left over for rice pudding in the morning, but I didn't end up with much more than the cunchy stuff on the bottom of the rice cooker. :(
- In a bowl, combine juice, honey, soy sauce, corn starch, and seasonings.
- In a wok, heat oil, add veggies and stir-fry for several minutes until veggies are crisp-tender. Add the chicken and break up a bit more if necessary.
- Add sauce mixture and cook until sauce boils and thickens. (Original recipe added cashews at this point, but Tavio complained, and I got to thinking about it and decided they would be better all salty and crunchy on top, so I didn't add them.)
- Serve over rice. Sprinkle cashews over the top. (I then mixed everything together on my plate because I had made more sauce purposely to cover the rice.) YUM!
- 1/2 cup rolled oats (freshly rolled if you can)
- 1/2 cup skim milk
- 1/2 cup water
- 1/8 teaspoon coconut extract
- 1/2 Tablespoon splend
- 1/2 can crushed pineapple drained (about 1/4 cup I think)
- 7 grams sliced almonds - the equivalent of 6 almonds -I weighted them, then replaced them with already sliced almonds - maybe 1/2 Tablespoon - 2 teaspoons if measuring.
- 1 teaspoon shredded coconut
Combine oats, milk, water, splend and coconut extract in a bowl. (It has to be pretty big or it will boil over.)
Microwave for 4 minutes on high. (I had to stop and stir mine after 3 because it was boiling over.)
Remove from microwave - stir in almonds and pineapple. Top with shredded coconut.
I ate my first few bites plain, but then added 1/2 cup milk so I'd get my full cup of milk with my breakfast. Both ways are delicious, and good for you too.
Sunday, April 25, 2010
- Allow to cool for 5 minutes until sauce thickens.
I wrote this up before we ate it. It turned out really good. I probably wouldn't give it 5 star on taste for the brocolli today, but I'm giving it 5 star becasue the combination of the fact that it was so easy and I think would be 5 star with the following changes for next time: Follow the same instructions but use these ingredients:
- 1 package (about 1 lb) pre-cooked chicken
- 1 can black beans, rinsed and drained (or pinto if you prefer)
- 1 small onion, diced
- 1 red pepper, diced (or use a frozen onion and pepper mix for ease)
- 1.5 cups frozen corn
- 2 cans cream of celery soup (98% fat free)
- 1/2 cup salsa
- 1/2 cup taco sauce
- 2 cups fat free cheddar (or cheese of choice)
- 12 tortillas cut into 1/8ths (I just ran over them with a pizza cutter.
- 2 HEB fully cooked Italian chicken breasts (I just used my own pre-cooked chicken. It wasn't Italian flavored, but believe me, these have Plenty of flavor.)
- 6 pita flatbreads (HEB makes square ones with Italian seasonings baked in. There are only 5 in a package, so I made only 5)
- 4 ounces cream cheese, softened (I used 1/3 less fat)
- 2 Tablespoons HEB Basil Pesto Tapenade
- 1 jar (10 oz) HEB Artichoke Tapenade
- 1 small red bell pepper, chopped
- 1 carton HEB Feta crumbles (again, they had one with Italian seasoning which I used)
- Heat overn to 400
- Thaw chicken breasts (cut if using HEB)
- Line 2 baking sheets with foil. (I actually squished mine onto 1.)
- Combine cream cheese with pesto in a small bowl. Spread over pitas. Spoon artichoke tapenade over pesto. Arrange chicken and bell pepper over bread and sprikle with cheese.
- Bake 10-15 minutes or until pizzas begin to brown. Let stand 2 to 3 minutes. Cut into 4 slices each and serve.
Anyway, back to the sandwiches - the coleslaw will be another post. They were ok, but I probably wouldn't make them again. I found the meatballs to be dry. The sauce was good, kind of an Indian flavor to it, but I would have preferred the regular Italian flavor meatball sandwich if I were going to the trouble of making home-made meatballs. So, although they were good, I would choose a regular meatbal sandwich first. The sauce was also a bit spicy which for some of our anti-spicy family members wasn't good.
I'm not sure if Brandon made any changes as he made this recipe. If not, it is page 116 in the book. If so, I'll have him post what he did.
- Cook pasta according to package directions, drain.
- Meanwhile, combine sour cream, spinach, milk, mustard, parsley, deill, lemon juice and hot sauce in a blender and puree until smooth.
- Saute the ham and red pepper in the oil until veggies are tender. Add puree and heat to a simmer. When pasta is ready, add it to the mixture, mix well and serve.
- 1 5 oz. can tuna drained
- 2 teaspoon light mayo
- 2 teaspoons sweet pickle relish
- 1 stalk celery, diced
- 1 oz. fat free cheddar cheese
- 1/2 cup elbow macaroni.
- Prepare macaroni acording to package directions.
- Meanwhile, mix tuna, mayo, and relish in a bowl.
- Place ff cheddar cheese in another bowl.
- When noodles are done, drain and quickly add to the bowl with the cheese. Stir until cheese melts. Add 2/3 -3/4 of the tuna mix and the celery and mix until well combined. Enjoy!
- 1/4 cup chopped onion
- 2 cloves garlic
- 1/4 teaspoon thyme
- 1 cup Colby Jack cheese
- 1.25 pounds lean ground beef
- 1 8 oz can tomato sauce
- 2-3 Tablespoons Ketchup (I just squirted some more to make it look good.)
- 1 Tablespoon brown sugar
- 1 teaspoon Worchestershire sauce
- 1 teaspoon steak sauce
- In a large bowl, combine the onion, garlic, thyme, 3/4 cup cheese and beef. Mix well. Shape into 6 patties. (I made 2 5 oz. burgers, 3 4 oz. burgers and 1 2.2 oz burger - weight includes onion weight though.) eaedzrrI grilled mine outside on the bbq.
- In a large skillet, heat tomato sauce, brown sugar, Worcestershire sauce and steak sauce. Bring to a boil. Cook an stir for 1 to 2 minutes or until slightly thickened. Add cooked burgers to the sauce. Turn to coat. Sprinkle burgers with remaining cheese. Let sit for a minute to melt.
- Serve on buns - top with additional sauce.
Thursday, April 22, 2010
Put bread in toaster. Mix cocoa and salt in a glass. Add 1/4 cup hot water and stir until cocoa has dissolved. Add the egg substitute and coconut extract and stir. Set aside.
Spray a microwave-safe mug with cooking spray (don't forget this, these stick bad - the only real downside to the recipe.) Tear bread into pieces and add to mug. Top with cocoa mixture and mix to make sure all bread is coated. Top with chips and marshmallows.
Microwave for 2 minutes and 15 seconds or until bread pudding it set. (These puff up when they cook but shrink right back down as soon as they stop cooking.)
- 1 cup plus 2 Tablespoons fat-free ricotta cheese
- 2/3 cup cool whip - reduced fat or fat free
- 2 1/2 Tablespoons Splenda
- 1 Tablespoon fat free, sugar free vanilla instant pudding mix
- 1 Tablespoon powdered sugar
- 2 Tablespoons mini chocolate chips, divided
- 6 sugar cones
I just throw everything but the chocolate chips and cones in my Kitchenaide and mix it up well scraping the sides once in between. Stir in 1 Tablespoon chocolate chips.
Place mix in a bag, cut off corner and pipe into cones. (I just use a sandwich size ziploc - it fits.) Top with remaining chocolate chips. My family prefers them refrigerated.
- 1 3/4 cups dried lentils, washed
- 1 large sweet potato, peeled and cut into 1 inch chunks
- 1 small red bell pepper, diced
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 2 carrots peeled and chopped
- 1 Tablespoon minced garlic
- 1 28 oz can crushed tomato
- 1 6 oz can Italian style tomato paste
- 1/2 Tablespoon each of oregano, Thyme, and Italian seasoning
- 1/2 Tablespoon olive oil
- 1/2 teaspoon each of salt and pepper
- 2 bay leaves
- 3 cups water
Remove bay leaves before serving.
- 3-4 large yellow squash cut into 1/4-1/2 inch slices
- 1/2 large sweet onion, chopped
- 1 clove garlic
- 1.5 Tablespoons butter
- 1/4-1/2 teaspoon salt
- 1/4-1/2 teaspoon pepper
In a large skillet, saute the squash, onion and garlic in butter for 10-12 minutes or until tender. Sprinkle with salt and pepper.
Simple and Delicious!
Changing Thursday dinner to a crock pot meal - sweet lentil stew SD p. 161, whole grain rolls, salad
B-omlet with green pepper, onion cheese and salsa
L- Tuna Salad (Firm book p. 23)
S-bean dip with salsa and carrots
D-Open face Texas Burger, corn and bacon S&D p. 25
B-Cannoli-stuffed french toast nuggets (HG p286) oranges, milk
L-Cottage cheese and pineapple, carrots and hummus, crackers and peanut butter
S-Turkey breast and summer squash
D-Creamy Ziti (SD p 160) salad
B-Peanut butter on toast, grapefruit, milk
L-Turkey Sandwich with tomato, cottage cheese and peaches
S-Turkey bacon with peas
D-Cashew chicken, brown rice (SD p 178)
B-Pina colada oatmeal, milk
L- Cheese and Hummus sandwich, apple, carrots with dip
S-celery and peanut butter
D-Honey Barbecued Salmon (SD 159) baked potato, green beans
B-Waffle, yogurt, fruit
L-cashew butter sandwich, cream cheese filled celery, grapes
S-lemon pepper black beans and corn
D-Italian spinach braid (HC p. 45)
B- cheese wrap, canteloupe
L-Nachos with beans, red pepper
S-Yogurt and carrots
D-Chicken enchilada casserole (HG p. 66)
B-Cream cheese and raisin pita
L-Sauteed peppers and zucchini pita with mozzarella, apple, milk
S-Celery with cashew butter
D-Tomato-molasses pork loin with rice and spinach salad (FDF p. 154)
Also want to try beso mi queso at hungry girl
Wednesday, April 21, 2010
In a medium size bowl, smash bananas with a fork. Beat in eggs, milk and vanilla. In another bowl, mix together flour, baking powder, salt and splenda. Add dry ingredients to wet ingredients and stir until combined. Stir in pecans. Let stand for 15 minutes while you heat an electric griddle to 350. I made 17 good size pancakes.
The baby and I ate these plain. The 4 year old dipped them in syrup.
Servings Per Recipe: 17
Amount Per Serving
Total Fat: 1.5 g
Cholesterol: 21.7 mg
Sodium: 177.2 mg
Total Carbs: 17.3 g
Dietary Fiber: 2.3 g
Protein: 3.9 g
In a large frying pan, cook sausage, green pepper, onion and garlic, chopping up the sausage as it cooks until the sausage is done and the veggies are tender. Add the remaining ingredients. Heat through. (I reduced the heat and let this simmer while I was preparing the squash, but I don't feel it was very necessary.)
Monday, April 19, 2010
I'm also going back to doing my whole day with breakfast, lunch and snack out because in only 2 weeks I'm already not eating my veggies like I should.
Already done this week
Parmesan Tilapia with dilled brussel sprouts and carrots S&D 24
Spicy meatball sandwiches with cole slaw FDF 116
B- peanut butter on wheat, oj, yogurt
l-blt on a pita, cantaloupe, milk
d-pork and pineapple taco (LCp 217)
s - sweet potato with black beans and salsa
b-oatmeal applesauce muffin, grapefruit, yogurt
l -egg salad pita, summer squash, grapes, pudding
d-thai chicken salad FDF 104
s-carrots and hummus
b-oatmeal, raisins, hazlenuts and milk
l- hummus pepper pita, apples and peanut butter, milk
d- hearty red beans and rice with squash S&D p. 66
s-celery and cashew butter
b-french toast - Hungry girl, fruit,
d-not fried chicken FDF 102
s-yogurt and baby carrots
I don't want to plan this far, but I already have one dinner left over
Open faced Texas burger S&D p. 66
Friday, April 16, 2010
I made these Brownies last Sunday for choir practice. They were pretty simple, and yummy. They are from the Nestle best-loved cookie book. I love that book. I used to have it in book and magazine form, but I gave the magazine away since I had the book. I really haven't been disappointed by any of the recipes in there. (And I have found disappointing cookie, bar, and brownie recipes elsewhere.)
- 2 cups semi-sweet chocolate chips
- 1/2 cup butter, cut into pieces
- 3 eggs
- 1 1/4 cup flour
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1 1/2 cups cool whip, thawed
- 2 cups (21 oz can) cherry pie filling
- Melt 1 cup chips and butter in a large, heavy saucepan over lowest possible heat, stirring until smooth. Remove from heat; stir in eggs. Gradually stir in flour, granulated sugar, vanilla and baking soda. Stir in remaining chips. Spread into greaste 9X13 pan.
- Bake at 350 for 20-25 minutes (took mine more like 35) or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Spread with cool whip. Top with pie filling. Cut into squares.
I dished the topping on individual brownies. 1 can didn't last for the entire pan. I thought about cutting up some strawberries, tossing them with a little sugar and putting them on the top the next day, but we just ended up eating them with no topping. They were still a tasty brownie. 9 out of 10
Saturday, April 10, 2010
2 other comments about the original recipe - it called for you to refrigerate the crepe batter for an hour - I didn't because I haven't done that before and couldn't see why you would. My batter was still very cool. Maybe to help the cocoa disolve? To remedy that problem, I just tossed the batter in the blender. I also thought that would help it not be quite so thick, but it was still thick. I thinned it some with a Tablespoon more of milk, but I still wasn't happy with the way they spread. They made spindly legs rather than a nice round crepe unless I put more batter on the pan. Then they made a bit thicker crepe. I was only supposed to use 2 Tablespoons of batter, but that would have made an exceedingly small crepe. Needless to say, I didn't get the recipes yeild of 10 servings of 2 crepes each. I made 12, but some of them not the full size of my crepe pan.
Everyone loved them - no one cared about thickness of the crepe or batter because they tasted great. I probably won't reuse the crepe recipe, but I probably will use the filling again, and I may fiddle with my crepe recipe to see if I can make a tastier chocolate crepe.
This is the recipe as I made it.
- 1 1/4 cups buttermilk
- 1/4 + 1 Tablespoon milk
- 3 Tablespoons butter, melted
- 1 cup flour
- 2 Tablespoons splenda
- 2 Tablespoons cocoa
- 3 eggs
- 1 can (21 oz.) cherry pie filling (I used the extra cherries one)
- 1 can (15 oz) slices peaches, drained and chopped
- 1/2 teaspoon cinnamon
- 1/8 teaspoon almond extract
- whipped cream
- Combine crepe ingredients in blender. Blend until smooth. (Not what I did, but what I wish I would have done at the beginning. Would have used lots less dishes and I'm washing them by hand since my dishwasher doesn't work.)
- Heat lightly greased crepe pan over medium heat. Pour batter (probably about 1/3 cup worth - I was using a 1/2 cup measuring cup but not filling it all the way full.) into the center of the pan. Lift and tilt pan to coat bottom evenly. Cook until top appears to be dry. Turn and cook 15-20 seconds longer. Remove to a plate or wire rack (I'm lazy and just stacked them on a plate - recipe suggests separating by waxed paper.... I just piled them up like I do pancakes and had no problems.) Repeat with remaining batter, greasing pan only if necessary (I never had to.)
- In a microwave-safe bowl, combine pie filling, peaches, and cinnamon. Microwave for 2 minutes, stir, microwave for 15 seconds more - or until desired temp. Stir in almond extract.
- Place filling on crepe and roll up. Top with whip cream - or chocolate fudge sauce if making for dessert.
I had some trouples with this cake. It took way longer to cook than the instructions said. Then I let DH check for doneness, and it ended up out of the oven too soon - not entirely his fault however, we had added more lemon topping than it called for. The first time it came out, the edges were ok, and we ate some, but as we got to the middle it was too doughy. At that time, I thought it was ok, but would have been better and easier just to make a yellow cake mix for the bottom. However, after cooking it longer, it got a spongier texture (Odd because it was really light and airy before. I guess some of the lemon topping cooked in - who knows.) It was better that way. The original recipe called for all sugar. I used 1/2 sugar, 1/2 splenda, and will type it up the way I made it.
- 2 cups buttermilk
- 1/2 cup sugar
- 1/2 cup splenda
- 2 eggs
- 2 Tablespoons butter, melted
- 2 teaspoons vanilla
- 3 cups flour
- 1 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 can lemon pie filling (original recipe said 15 3/4 oz. Mine was 21 oz)
- 1 cup flour
- 1/3 cup sugar
- 1/3 cup splenda
- 1/3 cup cold butter
- 1/4 cup almonds
- Beat first 5 ingredients in a large bowl until well blended. In a small bowl, combine dry ingredients. Gradually beat into buttermilk mixture until blended. Pour into greased 9X13 pan. Drop pie filling by teaspoonfulls all over batter
- For topping: In a small bowl, combine flour, sugar and splenda. Cut in butter until crumbly. Stir in almonds; sprinkle over batter. Bake at 350 for (Recipe says 30-35 minutes - we did 35-40, took it out, and put it back in for another 15-20 - It had cooled a bit in between, but I would say total cooking time would be) 45 min - 1 hour or until toothpick inserted in center comes out clean.
- Cool for 10 minutes. Serve warm with vanilla ice cream if desired.
Thursday, April 8, 2010
- BBQ Steak with Balckberry Sauce, baby potatoes and corn on the cob (FDF 108 - grill, 50 min)
- Sweet Indian chicken with rice and spinach salad (FDF p. 72 - 30 min)
- Thai Chicken Noodle Salad (FDF p. 104, night before prep, 30 min)
- Down home pork chops and roasted asparagus (S&D p. 23, 30 min) (from last week)
- Parmesan crusted tilapia, dilled brussel sprout medley (S&D p. 24, 30 min)
- Spaghetti, french bread, corn
Haven't done and could be done anytime
- Tuna tetrazinni with corn and peas (FDF pg 68 45 min)
lemon cake from easter stuff.
Want to try
Hungry girl cup o chocolate coconut bread pudding p. 87
Quesadilla burgers on blogchef
- 2 lb salmon filet
- 1/2 teaspoon salt
- 1 teaspoon no salt garlic and herb seasoning mix (I used to use Mrs. Dash garlic and herb, but ran out and they didn't have any at the store, so now I have a McCormick.)
- 1 teaspoon grushed rosemary leaves
- 1/8 cup Dijon mustard
- 1/8 cup mayonaisse
- 1/4 teaspoon splenda
- 2-3 Tablespoons brown sugar
Mix dry ingredients in a bowl. Mix dijon mustard and mayo and splenda in another bowl. (I was trying to make a milder mustard here can you tell?) Rinse salmon and pat dry with paper towel. One one side only, rub salmon with spice mix. Spread mustard mixture over spices. Sprinkle with brown sugar. Grill 10-15 minutes or until it flakes with a fork. In the book this was served over an apple juice reduction made by boiling 1 cup apple juice with a squeeze of lemon until reduced by 1/2. I made it but with lime. Not sure it was worth it. I can't say that it added much to the overall meal.
Baked Pita Chips Ingredients and directions
Spray 4-6 pitas with butter flavor spray. Sprinkle with cinnamon and sugar. Cook at 350 until crisp. (The book said 250 for 8 minutes but that was not even close to what it needed. I did 8, then 8 again, then turned up the oven and did at least 8 more, but I think I did another 3 after that.) I'm thinking you could also broil these, and I know I've made chips like this from tortillas but can't remember exactly what I did. These didn't turn out as crispy as I would have liked. I had thought about dividing them in half before seasoning and baking, but I didn't, maybe I should have. I also used my nice home made pitas, which may have made a difference because they are a little thicker than normal. The picture in the book has some of the thinnest pitas I've ever seen. Next time I think I would just use tortillas. I did love the cinnamon flavor with the fruit salsa though. Yum!
Fruit salsa ingredients
- 2 large granny smith apples, chopped finely
- 1 lb strawberries, hulled and chopped finely
- 2 kiwis, chopped finely
- 1 orange
- 2 Tablespoons brown sugar
- 1 Tablespoon grape jelly
Mix, apples, strawberries and kiwis in a bowl. Add the zest of the orange. Juice the orange into a small bowl. Add the brown sugar and jelly. Whisk until smooth. Add the juice mixture to the fruit and toss to mix.
This meal actually had no veggie with it which is strange for this book (one of the things I love about it - complete meals.) It did have plenty of fruit, but I wanted a veggie so looking at the nice colors in the salad, I decided nice orange carrots would look pretty with the meal. (Not to mention the fact that all I had to do was grab a bag of baby carrots, open them and serve. I was all about easy after chopping all of that fruit. :)
- 4-6 boneless pork loin chops
- 1/2 teaspoon chipolte seasoning
- 3 cloves garlic
- 1 shallot
- 1/2 cup orange juice
- 1/4 cup lime juice
- 3 Tablespoons red-wine vinegar
- 1 teaspoon oregano
- 1/4 teaspoon allspice
- sour cream
- 1 pomegranate, broken into individual seeds
In a blender combine chipolte seasoning, oregano, allspice, garlic, shallot, orange juice, lime juice, and vinegar. Puree until smooth.
Cover pork with marinade in an airtight container or ziplock bag. Marinate in the refrigerator for 6-12 hours.
After marinating, grill 4 inches from the heat for 6-8 minutes or until 160 on a meat thermometer. To serve, place black bean salsa on a plate. Place pork chop in the middle, top with sour cream and pomegranate seeds.
Black Bean Salsa Ingredients
- 2 cups rinsed and drained black beans
- 2-3 slices of a large red onion - about 1/3-1/2 cup diced
- 1/2 red bell pepper, finely chopped
- 1 rib celery, finely chopped
- 1 poblano pepper, seeded and finely chopped
- 1/2 jalapeno chile seeded and minced
- 1/4 cup cilantro leaves, chopped
- 3 Tablespoons lime juice
- 1/4-1/2 teaspoon salt
- 1/4 -1/2 teaspoon pepper
Combine all ingredients in a bowl. Toss to mix. (Chopping all the ingredients sure is time consuming, but doesn't it make a pretty picture?)
I've posted lime rice before, but it is easier to just type it in again than to look for a link right now because it is so simple.
Lime rice Ingredients
- 2 1/2 cups long grain rice
- Juice of 6 limes
- chicken stock
- 1/8-1/4 cup cilantro - I used less today than I normally do
I make this in my rice cooker. I add the rice, cilantro and the juice of the limes, and then fill it up the the appropriate line with chicken stock. If making in a pan, just substitute water with lime juice and chicken stock.
To make a tasty pilaf - mix salsa, rice, and 1 can corn, heated and drained. Yummy and pretty.
Sunday, April 4, 2010
- 1/4 cup red wine vinegar
- 1 Tablespoon olive oil
- 2 Tablespoons agave nectar
- 1/2 teaspoon dried marjoram
- dash of salt
- 1 bag mixed baby greens
- 2 cups sliced strawberries
- 2 peaches, pitted and thinly sliced (couldn't find any so I diced some canned - not as good but ok.)
- 1 cup diced Gouda
- 1/2 cup hazelnuts, toasted and coursley chopped
- Mix vinegar, oil, agave, marjoram and salt.
- Mix greens, strawberries, peaches and cheese in a large bowl. Add vinegar mixture; toss to coat. Sprinkle with hazelnuts.
I have this oxo scraper. I really like it for kneading bread, and scraping my counters clean. It is also easier to see the numbers on this one and measure things like width of dough you are rolling out or the width of a pita. It can actually also chop things so it is a nice multipurpose tool. I use it to chop dough into pieces, and Benjamin uses it as his chopper to help me dice veggies somedays.
I also have this green isi scraper. It is not as handy to cut things because it is encased in plastic, but it does cut. It is also not as handy to measure with because the number 1 is above the notch and so it is hard to use. However, it is very handy for scraping bowls, and it can cut through dough - just not as well as the other one. This tool really helped me make rolls today because I could scrape the dough with the tool, then use it to cut off a piece just by pushing it against the side of the bowl.
These rolls were very different for me because the dough was sooooo sticky. I really had a difficult time trying to figure out how to get them out of the bowl and nicely into the muffin tins. I ended up using my green scraper - a tool I love and plan to write about in the next post.
These had a great flavor but were dry. I really think it was because they were overcooked.
- 3/4 cup sour cream (I used 1/2 cup light and 1/4 cup fat free although my fat free had a better texture than my light -go figure)
- 2 Tablespoons shortening (I used butter flavored)
- 2 1/4 cup flour
- 2 Tablespoons sugar
- 1 teaspoon salt
- 2 1/2 teaspoons yeast
- 1/3 cup very warm water
- 1 egg
- 1 1/2 Tablespoons chopped fresh chives (just planted some in my garden I was so happy to use them.)
- Heat sour cream and shortening over medium heat, stirring frequently, until shortening is melted. Cool about 20 minutes or until lukewarm. (I let it cool too long because I was making other things so I added hot water too it and even put it back on the stove to warm back up a bit.)
- Mix 1 1/4 cups of the flour, the sugar, salt and yeast in a bowl. Add sour cream mix, water and egg. Beat until smooth. Stir in remaining flour and chives until smooth. Crape batter from side of bowl. Cover and let rise in a warm place about 30 minutes or until double.
- Grease 12 medium muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. (Easier said than done. I sprayed my green scraper with cooking spray and cut the dough out that way. It worked well. That is what I did after spooning it out looked like it wouldn't work, and I tried greased hands and that didn't work.) Let rise uncovered 20 to 30 minutes or until it rounds over the top of the muffin tin.
- Bake at 400 for 15 to 20 minutes or until golden brown. (15 made them a little more brown than I would have liked. I'd start with 12 next time.)
- 1/4 cup flour
- 3/4 cup corn meal
- 1/4 cup sugar
- 1/4 cup splenda
- 2 teaspoons baking powder
- 1 14 oz creamed corn
- 1/4 cup butter
- 1 egg
- 1/2 cup reduced fat cheddar cheese
Combine dry ingredients. Add wet ingredients just until combined (I melted the butter because I couldn't figure it could be added "just until combined" if it wasn't melted.) Fold in cheese. Puur into a pie plate. Bake at 350 for 25 minutes (I baked it for more like 40-45 and I would probably bake it a bit longer.)
I made this with tapas meatballs the other day. Both were appetizers, but together with a veggie, they made out dinner. They were well liked, and the family was disappointed that there wasn't more. I'd make more next time. (9 star)
- 1 15 oz can of red kidney beans, rinsed and drained
- 1-2 rings of onion, diced
- 1 clove garlic, minced
- 1/4 teaspoon cumin
- 1 cup chicken stock
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 cole slaw mix
- 1/2 jalapeno, seeded and diced
- 2 Tablespoons vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
8 Tortillas (pretty sure this only made 6 - 1 for everyone.)
- 1 ounce feta
- 2 ounces low fat cream cheese
- 3/4 cup fat free sour cream
Filling: Combine beans, onions, garlic, cumin and stock. Bring to boil, reduce head and simmer for 4 minutes or until all of the stock has been absorbed. Season with salt and pepper. Remove from heat and let cool slightly. Mash beans with back of spoon
Slaw: Combine vinggar, suger, salt, pepper, and jalapeno. Whisk together. Add coleslaw mix and toss to coat.
Butter: Combine ingredients in a blender, blend until smooth.
Warm tortillas. Place 3 Tablespoons beans in each tortilla. Roll up like a burrito. Serve topped with slaw and butter.
I had seen recipes for doughnuts on realmomkitchen. I also looked up a recipe on allrecipe.com. Both were quite similar. realmom used all milk, allrecipes used 1 1/2 cups milk and 1/4 cup water, and their methods of mixing were different. I followed realmom's mixing because I knew I didn't need to proof my yeast. I also decided to use 1 cup skim milk, and 3/4 cups buttermilk to make a buttermilk doughnut. Realmom had 2 icind recipes, and allrecipes had 1 that was different- I went with the allrecipe glaze. It was delicious.
My first batch I took out when they were rather light in color because that is what a doughnut normally looks like. The next batch I set the time for 1 minute a side and they seemed really dark. I even took them out a bit before the minute. I actually liked the darker color ones more. They were really crisp on the outside and creamy on the inside. They were a little more cakey than I thought they would be, but they were still yummy. I thought they were a little more cakey that stor bought, but they were fine to me. Probably the result of cutting some sugar out and switching to buttermilk.
I had read somewhere to put them on wax paper when they were rising so they didn't deflate when you picked them up and put them in the oil. That worked ok for some, but some stuck and made it exceedingly difficult to get off. Next time I think I would use aluminum foil and/or spray the foil or wax paper with cooking spray.
Here is what I did:
- 5 cups flour
- 1 cup skim milk, heated (I heated this for 1 min 30 seconds in the microwave then added the buttermilk to cool it to lukewarm before adding to the mix.)
- 3/4 cups buttermilk
- 1 teaspoon salt
- 1 1/2 Tablespoons yeast
- 1/4 cup sugar
- 1/4 cup splenda
- 2 eggs
- 1/3 cup shortening
- oil for frying
- 1/3 cup butter
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla
- 2-3 Tablespoons water
- Mix 2 cups flour and the rest of dry ingredients in a bowl. Add eggs, milk, and shotening and beat until smooth. Add the rest of the flour and mix until smooth. Cover and let rise until double. (50-60 minutes).
- Roll out to 1/2 inch thick. (I rolled them a bit thinner than this.) Cut with a doughnut cutter (I don't have one of these, just a big set of round cutters, so I used 2 to make a doughnut shape.) Let rise until double.
- Make glaze by melting butter in a saucepan. Add vanilla and sugar and mix. Add water 1 Tablespoon at a time until desired consistency. I started with 2, but as I glazed, the glaze thickened and I added a bit more water.
- Heat 1 1/2 -2 inches of oil in a pan to 350. Fry doughnuts for 45 seconds to 1 minute on each side. Cool on a wire rack on a cookie sheet. Dip in glaze while still warm.
For me this made approximately 2 dozen doughnuts.
Thursday, April 1, 2010
Breakfasts: (premake, applesauce otatmeal muffins and pitas)
Waffles, fruit, yogurt
Cereal, grapefruit, milk
Bagel, cream cheese, fruit
oatmeal, raisins, milk
egg wrap with cheese, grapefruit
Danishes and fruit
applesauce oatmeal muffin, yogurt, fruit, almonds
cream cheese and raisin pita
Lunches: (pre-make - hummus, bread, corn bread muffins)
Nachos with beans, red peppers, cheese and salsa
cottage cheese and pineapple, carrots and hummus, crackers and peanut butter
Cheese and hummus sandwich, apple, carrots and dip
cream cheese, walnuts and raisins wrap
egg salad pita, microwaved summer squash, fruit, pudding
Ham sandwich with tomatoes, cottage cheese and peaches
Vegetarian chili with corn, sour cream and cheese, fruit, corn bread
Almonds and carrots
bean dip with salsa, carrots
celery with almond butter
lemon pepper black beans and corn
yogurt and carrots
cucumbers and hummus
celery and cream cheese
Chicken Korma and carrot salad (TOH p. 82)
Chile-maridated pork with black bean salsa (LC p. 89, 303)
pork chops and roasted asparagus with orange juice (s&d p. 23)
Thai chicken wraps (FDF p. 80)
3 bean chili and corn bread
Easter Dinner -
BBQ salmon on a plank, fruit salsa and pita chips (FDF p. 98)